Mexican Flower, We use prepare 23 Ingredients And 7 Steps

Ok now Tutorial of Mexican Flower The most recognizable Mexican flower around the world is the poinsettia because of its symbolism during the Christmas season. The dahlia is the most popular flower found in Mexico, likely because it's the national flower. The yucca flower is said to be another symbol of Mexico.

Mexican sunflowers and common sunflowers (Helianthus annuus) are both tall, sun-loving annual flowers that tolerate dry and poor soils. Mexican sunflower (Tithonia rotundifolia) is an annual native to Mexico and Central America. It thrives in full sun and scorching heat, requiring little water or care. We can cook Mexican Flower using 23 ingredients and 7 steps. Here is how you achieve Mexican Flower.

Ingredients of Mexican Flower

Prepare of For Cones.
You need to prepare 1 cup of Maize flour (yellow).
You need to prepare 3/4 cup of All purpose flour (maida).
You need to prepare To taste of Salt.
Prepare 1 tbsp of Oil.
Prepare 1 tsp of Oregano.
You need to prepare 1 tsp of Chilli flakes.
You need to prepare 1 tsp of Carom seeds (ajwain).
You need to prepare as needed of To bind - Water.
Prepare as needed of For frying - Oil.
You need to prepare of For Salsa -.
You need to prepare 2 pc of Tomatoes.
You need to prepare 1 of Onion.
Prepare 1/2 of Green capsicum.
You need to prepare 1/2 of Yellow capsicum.
You need to prepare 1/2 of Red capsicum.
You need to prepare To taste of Salt.
Prepare 1 tsp of Crushed black pepper.
You need to prepare 1/2 cup of Chopped coriander leaves.
Prepare of For dressing -.
Prepare as needed of Grated cheese.
You need to prepare of For serving -.
You need to prepare 1 tbsp of Mayonnaise.

Upright and bushy with handsome blue-green foliage, this species is a nice addition to full-sun gardens even when not in bloom. The Mexican tarragon (Tagetes lucida) is a perennial that sports bright yellow blossoms. The leaves are commonly said to smell like licorice. Many people use the leaves as a spice in food preparation, according to South Carolina herb farm, Pete's Herbs.

Mexican Flower step by step

For making the cones take the maize flour in a bowl. Then add all purpose flour, salt, oil, oregano, chilli flakes and carom seeds to it. Mix it well and make sure all the spices are combined well. Now add water eventually and start kneading the dough. Knead to stiff and smooth dough adding water as required. Keep it aside for 10 minutes..
Till then for preparing salsa, roughly chop the tomatoes, onions, green capsicum, yellow capsicum and red capsicum. Add all the above chopped ingredients in a blender. Then add salt and crushed black pepper to it. Pulse or blend on high power until texture is smooth as desired. If you have a very strong blender, you probably don't need to pre-chop the ingredients before adding them to the blender. Make sure that you don't accidently chunk any one of the ingredients..
Remove the salsa to a bowl and add the chopped coriander leaves. Mix it well and keep it aside..
Now place a pan on the flame. Add oil for frying. Pinch a ball seized dough, and dust it with all purpose flour. Roll it slightly thin and prick the roll with a fork, preventing from puffing up from frying. Now take cone shaped mould, roll the dough around the mould. Cut it and press gently around the ends and tighten them to make sure the edges seal. Similarly, repeat the same with remaining moulds you have..
Now drop the cone into the medium hot oil or bake in preheated oven at 180 degree celsius for 20 to 25 minutes. Fry on low to medium flame stirring in between. At this moment cone mould and chips will get separated. Remove the mould and let the chips get fried. Fry on low flame until the cone nachos turn crisp. Drain off the chips over the kitchen paper..
Once the chips get cooled down. Fill the salsa inside the cone and dress it with grated cheese.You can also fill hummus in few cones. Serve it with mayonnaise..
Enjoy eating it..

Mexican petunia is generally highly prized as a shade plant, but if your summers aren't too brutal, the plant may be able to take full sun. It is drought tolerant, and in fact, throughout our brutal Central Texas summers, I give mine nary a drop of supplemental water and they do just fine. The Mexican sunflower (Tithonia diversifolia) is an annual flower that has many names. It's also known as the Bolivian sunflower, tree marigold, golden flower of the Incas, Japanese sunflower, and just Tithonia. The Crossword Solver finds answers to American-style crosswords, British-style crosswords, general knowledge crosswords and cryptic crossword puzzles.

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