MEXICAN VEG ENCHILADAS

MEXICAN VEG ENCHILADAS

INGREDIENTS

Corn tortillas or wheat tortillas / chapatti  http://paripoornapaksiddhi.blogspot.in/2016/03/mexican-corn-tortillas.html	7 – 8 nos
REFRIED BEANS
Kidney beans OR baked beans	1 cup OR 1 tin
Olive Oil	2 tbsp
Garlic chopped	½ tbsp.
Onion chopped	1 no
Spring onion bulbs sliced	5 – 6 nos
Capsicum roughly chopped or sliced	1 no
Salt	T.T.
Chilli pdr	1 tsp
Chilli flakes	1 tsp
Cumin pdr	¾ tsp
Black pepper pdr	¾ tsp
Mix herb	¾ tsp
Oregano	½ tsp
Enchilada sauce  http://paripoornapaksiddhi.blogspot.in/2016/02/home-made-enchilada-sauce-mexican.html	1 cup + 2 cups
Coriander leaves chopped	2 – 3 tbsp
TOPPING
Sweet Corn Kernels boiled	½ cup
Red capsicum finely chopped	¼ cup
Yellow capsicum finely chopped	¼ cup
Green capsicum finely chopped	¼ cup
Broccoli finely shredded and par boiled	½ cup
Button mushrooms chopped and tossed in little olive oil till soft	½ cup
Jalapenos sliced	3 – 4 nos
Green and black olives	8 – 10 nos
Cheese grated (mozzarella / processed or whatever available)	1 – 1 ½ cup

METHOD

TOPPING

1.       Mix together the corn, broccoli, red, yellow green capsicum, and mushrooms.

REFRIED BEANS 

2.       Soak the kidney beans in water for 7 – 8 hours.

3.       Wash the soaked beans, add in 1 cup fresh water.

4.       Pressure cook them for 6 – 7 whistles till soft.

5.       Mash them a little. I used a hand blender and they got a little mushy, so try and avoid that.

6.       Incase you are using tinned baked beans then avoid steps 1 – 4.

7.       Heat oil, add in the garlic.

8.       Toss it a little, do not allow it to colour.

9.       Now add in the onions, saute a min and add in the spring onions. Again saute till they are soft and transparent.

10.   Now add in the capsicum and saute till the capsicum gets a little soft.

11.   Pour in 1 cup of the enchilada sauce and stir.

12.   Add in the cooked beans or baked beans and bring to a boil.

13.   Add in the salt, chilli pdr, chilli flakes, cumin pdr, mix herbs, oregano, pepper pdr and stir all in.

14.   Finally add in the coriander leaves and mix. Allow to cool.

ASSEMBLING

15.   In a baking pan, spread the base of the pan with the enchilada sauce.

16.   Take a tortilla and spread a large spoonful of the refried beans in the centre.

17.   Sprinkle a little of the veggies topping over the beans.

18.   Sprinkle little grated cheese on it.

19.   Roll the tortillas over the filling.

20.   Line them on the baking tray on the sauce.

21.   Continue with the rest of the tortillas / chapattis and arrange them on the baking tray.

22.   Spoon a little of the sauce over the arranged tortillas.

23.   Sprinkle over with the remaining veggies.

24.   Sprinkle over with grated cheese and sprinkle the jalapenos and olives on top.

25.   Bake in a preheated oven at 180˚ C for 15 – 20 min.

26.   Serve hot with sour cream and tomato salsa.

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MEXICAN CORN TORTILLAS

MEXICAN CORN TORTILLA

INGREDIENTS

Maize flour very fine	1 cup
Refined flour	2 cups
Salt	T.T.

METHOD

1.       Mix together the maize flour, refined flour and salt.

2.       Add water as required and knead to a smooth soft dough.

3.       Divide into golf sized balls. (These are a little smaller which made small tortillas)

4.       Use more refined flour for rolling and roll them into thin circles.

5.       Be careful as they have a tendency to tear easily.

6.       Put them on a hot griddle and cook on both the sides till the tortilla puffs up.

7.       Remove and immediately cover them in a cloth as they tend to dry easily.

8.       Use as required for  quesadillas, burritos or enchiladas. 

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BHAJANI CHE THALIPEETH / भाजणीचे थालीपीठ

Bhajani che thalipeeth is a very common breakfast in Maharashtrian homes. Bhajani is a mixture of different grains and dals mixed together and ground to a flour. These Thalipeeths are served along with dollops of freshly churned loni or white butter.

Link for Loni / white butter -
http://paripoornapaksiddhi.blogspot.in/2014/01/loni-white-butter.html 

Link for Bhajani che Thalipeeth -
http://paripoornapaksiddhi.blogspot.in/2012/07/thalipithachi-bhajani-mixed-cereal.html 

BHAJANI CHE THALIPEETH / भाजणीचे थालीपीठ

INGREDIENTS

Bhajani che peeth / mix flour http://paripoornapaksiddhi.blogspot.in/2012/07/thalipithachi-bhajani-mixed-cereal.html	2 cups
Onion chopped	1 no large
Red chilli pdr	¾ - 1 tsp
Salt	T.T.
Jeera / cumin  pdr	½ tsp
Garam masala pdr	¼ tsp
Coriander leaves chopped	2 – 3 tbsp

METHOD

1.       In a bowl mix all the ingredients. You can add in a pinch of sugar if you like.

2.       Add water as required and knead to a soft dough.

3.       Divide into large balls.

4.       Take a plastic sheet, apply a little mix of oil water to it. (add 1 tsp oil to ¼ cup water)

5.       Oil prevents the dough from sticking to the sheet and comes off easily, and water prevents the dough from drying out.

6.       Keep your dough ball on the plastic sheet and pat with your hands gently to spread it out into a thin circle.

7.       Try and make it as thin as possible.

8.       Make 5 holes on to it. 4 at the sides and one in the centre.

9.       Gently easy it out of the sheet on to your hand and immediately onto the hot griddle.

10.   You can also directly pick up the sheet and invert it over the griddle so that the spread out dough is on to the griddle and then gently peel off the sheet.

11.   You can also use a clean cotton cloth or cheese cloth instead of the plastic sheet.

12.   When the underside of the thalipeeth firms up lightly, flip it over.

13.   Now drizzle oil into the holes and allow to cook till it browns on one side.

14.   Again flip over and brown the other side too.

15.   Serve them hot along with mango pickle and freshly churned loni or white butter.

http://paripoornapaksiddhi.blogspot.in/2014/01/loni-white-butter.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.