VEG FAJITA WITH BURNT CORN

Another one from the Tex - Mex cuisine .... Veg Fajita with Burnt Corn ...

VEG FAJITA WITH BURNT CORN

INGREDIENTS

Onion sliced	1 no
Green bell pepper sliced	1 no
Red bell pepper sliced	1 no
Yellow bell pepper sliced	1 no
Tomato sliced	2 nos
Button mushrooms sliced	12 – 15 nos
Corn kernels boiled and drained	1 ½ cup
Fajita seasoning	1 – 1 ½ tsp
Garlic pdr	¼ tsp
Red chilli pdr	½ tsp
Salt	T.T.
Lemon juice	2 tbsp
Coriander leaves chopped	3 – 4 tbsp
Olive oil	2 tbsp
Tortilla  http://paripoornapaksiddhi.blogspot.com/2016/03/mexican-corn-tortillas.html	8 – 10 no

METHOD:

FAJITA SEASONING

1 tsp oregano

1 tsp garlic pdr  

1 tsp onion pdr

1 tsp chilli pdr    

1 tsp paprika pdr

1 tsp cumin pdr

Mix all together and use as required.

FAJITA STUFFING

1.       Heat 1 tbsp olive oil.

2.       Add in all the vegetables (except corn), from onion to mushrooms.

3.       Stir fry all the veggies on high heat till they are half cooked.

4.       Now add into it the fajita seasoning, salt, garlic pdr and chilli pdr.

5.       Stir fry again to mix. Switch off the flame.

6.       Add in the coriander leaves and lemon juice. Mix and reserve till further use.

BURNT CORN

7.       Heat olive oil.

8.       Add in the boiled corn kernels.

9.       Stir fry the corn kernels on high heat till they swell, start popping a little and start to change colour, burning slightly at the edges.

10.   Now season them with a little fajita seasoning, salt, garlic pdr and chilli pdr.

11.   Mix and toss. Switch off the flame.

12.   Add in lime juice and coriander leaves.

ASSEMBLING

13.   Warm the tortillas on a griddle.

14.   Lay them on a work counter.

15.   Put the Fajita stuffing in the centre of the tortilla in a straight line. Put a sprig of coriander over it.

16.   Turn the sides of the tortilla over the filling.

17.   Serve the Fajita with Burnt corn at the side along with lemon wedges.

18.   You can also serve them with Tomato Salsa, Guacamole Sour cream and Baked beans or Refried Beans.

For more Mexican or Tex - Mex recipes, check out the links below -

http://paripoornapaksiddhi.blogspot.com/2016/06/mexican-rice.html

http://paripoornapaksiddhi.blogspot.com/2016/04/mexican-quesadillas.html

http://paripoornapaksiddhi.blogspot.com/2016/03/tostadas.html

http://paripoornapaksiddhi.blogspot.com/2016/03/mexican-veg-enchiladas.html

http://paripoornapaksiddhi.blogspot.com/2016/02/home-made-enchilada-sauce-mexican.html

http://paripoornapaksiddhi.blogspot.com/2016/03/mexican-corn-tortillas.html 

Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.

MEXICAN RICE

MEXICAN RICE

INGREDIENTS

Garlic chopped	1 tbsp
Onion chopped	1 large
Long grained rice	1 ½ cup
Baked beans in tomato sauce	1 tin (450 gms)
Carrot juliennes or quarters	1 no
Capsicum sliced strips or quarters	1 no
Tomato sliced strips or quarters	1 no
Cumin pdr	1 tsp
Red chilli flakes OR jalapeno peppers chopped	1 tsp   OR 1 no
Salt	T.T.
Hot water / stock	3 ½ cups
Coriander leaves for garnish	2 sprigs
Olive oil	2 – 3 tbsp
Lemon wedges for garnish	2 nos

METHOD:

1.       Heat olive oil. Add in the onion and garlic together.

2.       Stir it around for a few seconds till the onions start to look soft but do not colour.

3.       Now add in the rice. Do not wash the rice, rub it in a kitchen cloth to wipe it up a bit.

4.       Stir fry the rice till it starts to turn a little pink.

5.       Now add in the baked beans with tomato sauce and mix it up with the rice.

6.       Pour in hot water or stock, mix and bring it to a boil.

7.       Season with salt, cumin pdr and chilli flakes.

8.       Lower the flame, cover and simmer till half cooked.

9.       Now add in the vegetables, mix them up lightly and again cover and cook till the rice is tender.

10.   Serve the rice garnished with coriander leaves and lemon wedges.

Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.

MEXICAN QUESADILLAS

My love for Mexican food is growing day by day. Another one of my favourites Mexican Quesadillas.

I always prefer making my own tortillas, so if you want to check that out

here's the link

http://paripoornapaksiddhi.blogspot.in/2016/03/mexican-corn-tortillas.html 

If you would like to check out the recipe for Mango Salsa here it is

 Mango Salsa - http://paripoornapaksiddhi.blogspot.in/2014/04/mango-salsa.html

Enchilada Sauce - http://paripoornapaksiddhi.blogspot.in/2016/02/home-made-enchilada-sauce-mexican.html 

MEXICAN QUESADILLAS

INGREDIENTS

Corn tortillas  http://paripoornapaksiddhi.blogspot.in/2016/03/mexican-corn-tortillas.html	10 nos
Cheese grated	1 cup
TOMATO SALSA
Tomatoes	6 nos
Jalapeno peppers	3 nos
Green chilli	2 nos
Onion chopped	1 no
Lemon juice	2 tsp
Coriander leaves chopped	2 sprigs
Garlic	2 cloves
Green capsicum chopped	½ no
Salt	T.T.
Pepper	T.T.
Olive oil	1 tsp
Vinegar	1 tsp
Chilli flakes	½ tsp
STUFFING / FILLING
Sweet Corn Boiled	½ cup
Red capsicum chopped	¼ cup
Yellow capsicum chopped	¼ cup
Green  capsicum chopped	¼ cup
Onion chopped	1 no
Mushrooms chopped	1 cup
Broccoli florets finely chopped and blanched	½ cup
Olive oil	1 tsp

METHOD

TOMATO SALSA

1.       Blanch the tomatoes and peel off the skin. Deseed the jalapenos.

2.       Put all the salsa ingredients in a blender, grind them together till they are coarse paste.

3.       That’s your quick salsa.

STUFFING / FILLING

4.       Heat olive oil, toss the mushrooms in the oil till they are soft.

5.       Season with salt and pepper. Allow to cool.

6.       When the mushrooms cool, mix together all the other stuffing ingredients.

ASSEMBLING

7.       Take 2 tortillas. Spread a little of the tomato salsa on one tortilla.

8.       Sprinkle liberally with the prepared filling.

9.       Sprinkle over with some grated cheese.

10.   Keep the other tortilla over the cheese.

11.   Heat a griddle, cook the quesadillas on both sides the cheese melts and both sides stick together.

12.   Cut into 4 pieces or wedges.

13.   Serve with more salsa and sour cream.

Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.