Throwing a party? Try out this Mexican delicacy...Tortilla stuffed with protein rich bean filling and iron rich green salsa!
Preparation Time : 30 mins.
Cooking Time : 10 mins.
Makes 6 pieces.
Ingredients
6 corn tortillas
4 tablespoons grated mozarella cheese
For the refried beans filling
¼ cup kidney beans (rajma), soaked overnight
2 large cloves garlic, finely chopped
1 cup finely chopped onions
1 cup chopped tomatoes
¼ cup finely chopped capsicum
1 teaspoon chilli powder
1 teaspoon roasted cumin (jeera) powder
1 teaspoon oil
salt to taste
For the green salsa
3 large green tomatoes
½ cup finely chopped onions
2 to 3 green chillies, chopped
2 teaspoons white vinegar
salt to taste
For the refried beans filling
1. Combine the kidney beans with a little salt and 1½ cups of water and pressure cook till the beans are slightly overcooked.
2. Drain the beans and grind to a coarse paste in a blender. Keep aside.
3. Heat the oil in a nonstick pan, add the garlic and onions and sauté till the onion turns translucent.
4. Add the tomatoes and sauté for another 3 to 4 minutes.
5. Add the ground beans, capsicum, chilli powder, cumin powder and salt mix well.
6. Cook for 5 minutes. Add water if required to adjust the consistency. Keep aside.
For the green salsa
1. Cut the tomatoes into big pieces. Add the onions, green chillies and ¼ cup water and cook.
2. When cooked, blend in a liquidiser and strain.
3. Add the vinegar and salt. Keep aside.
How to proceed
1. Spread a little green salsa on each tortilla.
2. Place some bean filling, fold from both the sides and top with cheese.
3. Grill for a few minutes until the cheese melts.
4. Serve hot
Thursday, April 30, 2009
VEGETABLE GRILLED SANDWICH
Brown bread sliced stuffed with cabbage, carrot and cheese. A hearty cold-weather pleaser, appropriate to keep you going on busy days with late lunches.
Cooking Time : 10 mins.
Preparation Time : 10 mins.
Makes 4 sandwiches.
Ingredients
8 slices whole wheat bread
For the stuffing
¾ cup cabbage, shredded
¾ cup carrots, thickly grated
¾ cup low fat paneer (cottage cheese), grated
2 tablespoons chopped coriander
1 green chilli, chopped
2 tablespoons mozzarella cheese
salt to taste
Other ingredients
4 teaspoons low fat butter for cooking
For the stuffing
1. Mix all the ingredients together. Divide the stuffing into 4 equal portions.
How to proceed
1. Place one portion of the stuffing on one slice of bread. Top with another slice of bread.
2. Repeat with the remaining ingredients to make 3 more sandwiches.
3. Pre-heat the griller and grill the sandwiches, using a little low fat butter to cook.
4. Serve hot.
Cooking Time : 10 mins.
Preparation Time : 10 mins.
Makes 4 sandwiches.
Ingredients
8 slices whole wheat bread
For the stuffing
¾ cup cabbage, shredded
¾ cup carrots, thickly grated
¾ cup low fat paneer (cottage cheese), grated
2 tablespoons chopped coriander
1 green chilli, chopped
2 tablespoons mozzarella cheese
salt to taste
Other ingredients
4 teaspoons low fat butter for cooking
For the stuffing
1. Mix all the ingredients together. Divide the stuffing into 4 equal portions.
How to proceed
1. Place one portion of the stuffing on one slice of bread. Top with another slice of bread.
2. Repeat with the remaining ingredients to make 3 more sandwiches.
3. Pre-heat the griller and grill the sandwiches, using a little low fat butter to cook.
4. Serve hot.
MEXICAN PITA POCKETS
Soft pita breads made with whole wheat flour and filled with a spicy Mexican bean filling that will help to keep the blood sugar levels in check. Served with salad and a delicious mint dressing which add a bouquet of tantalising flavours to this dish.
Cooking Time : 30 mins.
Preparation Time : 15 mins.
Makes 4 pita pockets.
For the whole wheat pita breads
¾ cup whole wheat flour (gehun ka atta)
¾ teaspoon fresh yeast, crumbled
½ teaspoon salt
For the mexican bean patties
½ cup kidney beans (rajma), soaked overnight
2 cloves garlic, finely chopped
1 spring onion (whites and greens separated), finely chopped
½ tomato, chopped
¼ cup capsicum, finely chopped
1 teaspoon chilli powder
1 teaspoon roasted cumin (jeera) powder
1 teaspoon oil
salt to taste
To be blended into a mint dressing
1 cup low fat curds
¼ cup chopped mint leaves
½ green chilli
½ teaspoon roasted cumin seeds (jeera)
salt to taste
Other ingredients
2 tomatoes, finely chopped
1 cup lettuce, shredded
For the whole wheat pita breads
1. Combine all the ingredients in a bowl and knead into a soft dough using enough water. Knead until it is smooth and elastic.
2. Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (approx. 15 to 20 minutes).
3. Press the dough lightly to remove the air.
4. Divide the dough into 4 equal parts. Roll out each portion into a circle of 100 mm. (4") diameter and 6mm. (1/4") thickness.
5. Cook the pita breads on a hot tava (griddle) over medium heat on each side for a minute or until the bread puffs up and a cavity is created in the bread. Remove and keep aside.
6. Cut each pita bread into 2 halves and keep aside.
For the mexican bean patties
1. Pressure cook the beans till they are overcooked.
2. Drain and the grind the beans to a coarse paste in a blender or mash them.
3. Heat the oil in a non-stick pan, add the garlic and spring onion whites and sauté till the onion whites have turned translucent.
4. Add the rest of ingredients and sauté till the mixture has dried up. Cool completely.
5. Divide the mixture into 4 equal portions. Shape each portion into a patty.
How to proceed
1. Warm the pita bread halves on a tava (griddle).
2. Fill each pita bread half with some tomatoes and lettuce, one bean patty and a spoonful each of the mint dressings on top.
3. Repeat for the remaining pita bread halves and other ingredients to make 3 more pita pockets.
4. Serve immediately.
Cooking Time : 30 mins.
Preparation Time : 15 mins.
Makes 4 pita pockets.
For the whole wheat pita breads
¾ cup whole wheat flour (gehun ka atta)
¾ teaspoon fresh yeast, crumbled
½ teaspoon salt
For the mexican bean patties
½ cup kidney beans (rajma), soaked overnight
2 cloves garlic, finely chopped
1 spring onion (whites and greens separated), finely chopped
½ tomato, chopped
¼ cup capsicum, finely chopped
1 teaspoon chilli powder
1 teaspoon roasted cumin (jeera) powder
1 teaspoon oil
salt to taste
To be blended into a mint dressing
1 cup low fat curds
¼ cup chopped mint leaves
½ green chilli
½ teaspoon roasted cumin seeds (jeera)
salt to taste
Other ingredients
2 tomatoes, finely chopped
1 cup lettuce, shredded
For the whole wheat pita breads
1. Combine all the ingredients in a bowl and knead into a soft dough using enough water. Knead until it is smooth and elastic.
2. Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (approx. 15 to 20 minutes).
3. Press the dough lightly to remove the air.
4. Divide the dough into 4 equal parts. Roll out each portion into a circle of 100 mm. (4") diameter and 6mm. (1/4") thickness.
5. Cook the pita breads on a hot tava (griddle) over medium heat on each side for a minute or until the bread puffs up and a cavity is created in the bread. Remove and keep aside.
6. Cut each pita bread into 2 halves and keep aside.
For the mexican bean patties
1. Pressure cook the beans till they are overcooked.
2. Drain and the grind the beans to a coarse paste in a blender or mash them.
3. Heat the oil in a non-stick pan, add the garlic and spring onion whites and sauté till the onion whites have turned translucent.
4. Add the rest of ingredients and sauté till the mixture has dried up. Cool completely.
5. Divide the mixture into 4 equal portions. Shape each portion into a patty.
How to proceed
1. Warm the pita bread halves on a tava (griddle).
2. Fill each pita bread half with some tomatoes and lettuce, one bean patty and a spoonful each of the mint dressings on top.
3. Repeat for the remaining pita bread halves and other ingredients to make 3 more pita pockets.
4. Serve immediately.
Saturday, March 21, 2009
TOMATO CREAM SAUCE
Ingredients
1 1/2 cups tomato pulp
1 tablespoon garlic, finely chopped
1 onion, finely chopped
2 tablespoons tomato puree
1 teaspoon sugar
1/2 teaspoon dried oregano
4 to 5 tablespoons cream
3 tablespoons olive oil or oil
salt to taste
Method
1. Heat the olive oil in a pan, add the garlic and onion and saute till the onion turns translucent.
2. Add the tomato pulp and cook till the sauce thickens.
3. Add the tomato puree, sugar, salt and 1/2 cup of water and bring to a boil.
4. Add the oregano and cream and mix well. Keep aside.
1 1/2 cups tomato pulp
1 tablespoon garlic, finely chopped
1 onion, finely chopped
2 tablespoons tomato puree
1 teaspoon sugar
1/2 teaspoon dried oregano
4 to 5 tablespoons cream
3 tablespoons olive oil or oil
salt to taste
Method
1. Heat the olive oil in a pan, add the garlic and onion and saute till the onion turns translucent.
2. Add the tomato pulp and cook till the sauce thickens.
3. Add the tomato puree, sugar, salt and 1/2 cup of water and bring to a boil.
4. Add the oregano and cream and mix well. Keep aside.
Thursday, December 25, 2008
Pesto Mushrooms
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 8-10
For mushrooms:
10-15 small mushrooms without their stems
1 cup red and green capsicum, baby corn sliced
2 tsp olive oil
1/2 tsp garlic paste
1 tbsp spring onion, finely chopped with leaves
2 tsp pesto sauce
1/4 tsp black pepper
2 tbsp coriander, finely chopped
Few cherry tomatoes
salt
For garnishing:
8-10 cherry tomatoes
10-15 basil leaves
10-15 black olives
10-15 toothpicks
Method:
Heat the oil. Sauté garlic paste and onion.
Add pesto sauce, salt, black pepper and coriander. Mix well.
Also add the mushrooms, baby corn, capsicum and cook for half a minute. Turn off the flame.
Now add the cherry tomatoes and mix well.
Serving:
Variation I: Take a toothpick. Insert a cherry tomato, a basil leaf and a mushroom. Top this off with a succulent black olive.
Variation II: The recipe can also be served in a plate without using toothpicks.
Sunday, December 21, 2008
VEGETABLE QUESIDILLAS
A quick and nutritious version of the famed Mexican starter! Vegetables and cheese make a great filling for these quesidillas.
Ready-made samosa pattis are used in this recipe but you can use tortillas or even left-over chapatis to make this delicious snack.
Preparation Time : 5 mins.
Cooking Time : 8 mins.
Serves 4.
Ingredients
10 samosa patti
butter or oil for cooking
For the filling
1/2 cup thinly sliced cabbage
1/2 cup grated carrot
1 medium onion, chopped
2 green chillies, finely chopped
2 cloves garlic, grated
12 mm (1/2") piece ginger, grated
1/4 cup boiled and mashed potato
1/2 cup grated cheese
1 tablespoon butter
salt to taste
For serving
tomato ketchup or salsa
For the filling
1. Heat the butter in a pan, add the green chillies, garlic and ginger and sauté for 1 minute.
2. Add the cabbage, carrots and onion and sauté for 2 to 3 minutes.
3. Remove from the fire, add the potato and cheese and mix well.
4. Divide the filling into 10 equal portions. Keep aside.
How to proceed
1. Spread a portion of the filling on one half of a samosa patti. Fold it into half.
2. Repeat with the remaining samosa pattis and filling.
3. Heat a tava (griddle) and using a little butter, cook the prepared quesidillas on both sides until golden brown in colour.
4. Serve hot with tomato ketchup or salsa.
Ready-made samosa pattis are used in this recipe but you can use tortillas or even left-over chapatis to make this delicious snack.
Preparation Time : 5 mins.
Cooking Time : 8 mins.
Serves 4.
Ingredients
10 samosa patti
butter or oil for cooking
For the filling
1/2 cup thinly sliced cabbage
1/2 cup grated carrot
1 medium onion, chopped
2 green chillies, finely chopped
2 cloves garlic, grated
12 mm (1/2") piece ginger, grated
1/4 cup boiled and mashed potato
1/2 cup grated cheese
1 tablespoon butter
salt to taste
For serving
tomato ketchup or salsa
For the filling
1. Heat the butter in a pan, add the green chillies, garlic and ginger and sauté for 1 minute.
2. Add the cabbage, carrots and onion and sauté for 2 to 3 minutes.
3. Remove from the fire, add the potato and cheese and mix well.
4. Divide the filling into 10 equal portions. Keep aside.
How to proceed
1. Spread a portion of the filling on one half of a samosa patti. Fold it into half.
2. Repeat with the remaining samosa pattis and filling.
3. Heat a tava (griddle) and using a little butter, cook the prepared quesidillas on both sides until golden brown in colour.
4. Serve hot with tomato ketchup or salsa.
BEAN AND PAPPER TORTILLA PIZZA
A quick pizza that is prepared without using an oven.
Tortillas or chapatis topped with beans, tomatoes, capsicum and cheese. The trick here is to keep the flame sufficiently low while cooking the pizza so that the chapatis or tortillas get crisp and brown but do not burn.
A great idea to use left-over chapatis.
Cooking Time : 8 mins.
Preparation Time : 6 mins.
Makes 8 pizzas.
Ingredients
4 left-over chapatis or tortillas
To be mixed into a topping
3/4 cup baked beans (canned)
1/2 capsicum, chopped
2 green chillies, finely chopped
1/4 cup tomatoes, deseeded and chopped
1/2 teaspoon chilli flakes
salt to taste
Other ingredients
1 tablespoon olive oil or oil
1/2 cup cooking cheese or mozzarella cheese, grrated
Method
1. Heat a non-stick pan, add a little olive oil and place one chapati on it.
2. Spoon ¼ of the topping mixture on top of the chapati and sprinkle with some grated cheese.
3. Cover the pan with a lid and cook on a very slow flame till the chapati is crisp and the cheese has melted.
4. Repeat with the remaining ingredients to make 3 more pizzas.
5. Serve hot.
Tortillas or chapatis topped with beans, tomatoes, capsicum and cheese. The trick here is to keep the flame sufficiently low while cooking the pizza so that the chapatis or tortillas get crisp and brown but do not burn.
A great idea to use left-over chapatis.
Cooking Time : 8 mins.
Preparation Time : 6 mins.
Makes 8 pizzas.
Ingredients
4 left-over chapatis or tortillas
To be mixed into a topping
3/4 cup baked beans (canned)
1/2 capsicum, chopped
2 green chillies, finely chopped
1/4 cup tomatoes, deseeded and chopped
1/2 teaspoon chilli flakes
salt to taste
Other ingredients
1 tablespoon olive oil or oil
1/2 cup cooking cheese or mozzarella cheese, grrated
Method
1. Heat a non-stick pan, add a little olive oil and place one chapati on it.
2. Spoon ¼ of the topping mixture on top of the chapati and sprinkle with some grated cheese.
3. Cover the pan with a lid and cook on a very slow flame till the chapati is crisp and the cheese has melted.
4. Repeat with the remaining ingredients to make 3 more pizzas.
5. Serve hot.
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