Mexican Rice


½ kg Boiled Rice (Boiled with salt and oil)
¼ cup Tomato Sauce (prepare without sugar)
¼ cup Capsicum – Julienne
¼ cup Green Chilies – Julienne
¼ cup Sweet Corn
2 Tablespoons Mix herbs
½ Teaspoon Black Pepper – Crushed
Salt to taste
2 Tablespoons Soya Sauce
2-4 Tablespoon Oil
¼ cup Onion – Julienne (Optional)


  • Heat the oil in a wok.
  • Put corn, capsicum, tomatoes and onion and cook for a while.
  • Pour Tomato sauce in it.
  • Now include rice and pour Soya sauce in it.
  • Taste the salt, if required add salt.

Chicken Fajita

Chicken Marinate
½ kg Chicken
1 Tablespoon crushed Red Chili / Chili flakes
1 Tablespoon Soya Sauce
1 Tablespoon Hot Sauce
¼ Teaspoon Salt OR to taste
¼ Teaspoon Black Pepper – Crushed
¼ Teaspoon Yellow Food Color
2 Tablespoons Olive Oil

Ingredients required for Fajita

¼ cup Olive Oil (+1/4 cup Olive Oil)
2 Tablespoons Onion – Chopped
2 Tablespoons Garlic – Chopped
1 cup Chicken Boneless – Julienne
1 cup Tomato Sauce (Cook it without Sugar)
¼ cup Onions – Julienne
¼ cup  Capsicum – Julienne
¼ cup Tomato – Julienne
2 Tablespoons Mix Herbs
¼ cup Green Chilies – Julienne


  • Heat oil in a sauce pan and fry garlic until golden.
  • Put the chicken in it and fry in a way that fire touches it so it becomes smoky.
  • Now include chili flakes and capsicum and cook for a while.
  • Include Tomato Sauce, and other vegetables.
  • Pour the oil, whenever it is required.
  • Include mix herbs at end.

Mexican Hot Shot Wings

STEP I – Marinate
1kg Chicken Wings (With or Without Skin)
2 No Eggs
2 tablespoon Worcestershire Sauce
2 Tablespoon French Mustard Sauce
1 Tablespoon Black pepper – crushed
1 Tablespoon Paprika (optional or can be an alternative to black pepper)
1 cup all purpose flour

  • Mix all the ingredients and marinate the chicken wings.
  • Refrigerate it for at least 30 minutes.

STEP II – Hot Sauce
½ cup tomato ketchup
½ cup B.B.Q sauce (alternatively a blend of chili garlic sauce and B.B.Q sauce)
3 Tablespoon White Vinegar (Whenever vinegar is used, sugar can be added to control its acidity – preferred)
2 Tablespoon Soya Sauce
1 Tablespoon Black Pepper
2 Tablespoon Red Crushed Chili
¼ cup Water
¼ cup Oil

  • Mix all the ingredients in a frying pan and cook until desired consistency is achieved.

STEP III – Frying

  • Heat the oil in a wok and put the marinated wings in the wok to fry.
  • While putting the marinated wings, rub them against the marinade and increase coating.
  • Remove the wings from the wok, when they are half done.  Don’t remove the wok and oil from the stove.
  • Let them cool for few minutes.
  • Use a sharp knife to cut them from middle to bleed.
  • Put the wings again in the wok and fry until full done.
  • Take another wok and warm the hot sauce in it.
  • Put the wings in it and cook for 3-4 minutes.