To Be Ground In To A Coarse Chilli-garlic Paste For Mexican Rice

5 whole dry Kashmiri red chilli

4 to 5 garlic (lehsun) cloves

For Mexican Fried Rice

3 cups soaked and cooked long grain rice (Basmati chawal)

2 tbsp oil

1/2 cup thinly sliced onions

1/2 cup finely chopped tomato

1/2 cup thinly sliced capsicum

salt to taste

1 cup boiled mixed vegetables (sweet corn, French beans, carrots)

For The Refried Beans

1/2 cup rajma (kidney beans)

1/4 cup chopped tomato

2 tbsp chopped onion

1/4 tsp chopped garlic (lehsun)

1/2 tsp finely chopped green chillies

salt to taste

1/2 tbsp oil

2 tbsp finely chopped onion

1/4 tsp chilli powder

1/4 tsp roasted cumin seeds (jeera) powder

1/2 tsp sugar

1/2 tbsp butter

To Be Mixed Into Sour Cream

1 cup hung curds (chakka dahi)

2 tsp lemon juice

salt and to taste

For The Uncooked Salsa

1 cup deseeded and finely chopped tomato

1/2 cup finely chopped onion

1 tbsp finely chopped coriander (dhania)

1/2 tsp cumin seeds (jeera) powder

1 tsp dry red chilli flakes (paprika)

salt to taste

Other Ingredients

2 tbsp finely chopped spring onions

4 tbsp grated processed cheese

1 cup coarsely crushed nacho chips or tortilla chips