TOSTADAS

Going overboard on the Mexican fare .. but what the heck, I love Mexican food. So one more vegetarian version from Mexico .... Tostadas ...

TOSTADAS

INGREDIENTS

Corn tortillas http://paripoornapaksiddhi.blogspot.in/2016/03/mexican-corn-tortillas.html	10 – 12 nos
Refried beans http://paripoornapaksiddhi.blogspot.in/2016/03/mexican-veg-enchiladas.html	2 – 3 cups
Cheese grated (any of your choice)	1 – 1 ½ cup
Lettuce shredded	1 cup
Sour cream / hung curd	½ cup
Oil	For deep frying
TOMATO SALSA
Tomatoes blanched, peeled and chopped	5 – 6 nos
Capsicum chopped	1 no
Green chillies chopped	2 nos
Coriander leaves / cilantro chopped	2 – 3 tbsp
Chopped garlic / garlic powder	½ tsp
Mix herb	½ tsp
Salt	T.T.
Chilli flakes / red chilli pdr	½ tsp
Sugar	½ tsp

METHOD:

TORTILLAS

1.       Prepare the tortillas according to the method given in the link till you make the dough.

2.       Make small balls and roll them out into circles the size a little smaller than a saucer.

3.       Poke them all over with a fork, flip over and poke the other side too.

4.       Heat oil for frying. When it gets hot, reduce the flame.

5.       Allow the oil to cool a little till it smokes no more.

6.       Gently slide in the prepared tortillas and fry them one at a time on both sides.

7.       Make sure you fry them on a low flame so that they do not puff up (because of the poking) and get crisp.

8.       Remove them on to an absorbent tissue and allow to cool.

TOMATO SALSA

9.       Blanch the tomatoes and peel off the skin.

10.   Chop up the tomatoes roughly. If you like you can remove the seeds.

11.   Lightly squeeze the chopped tomatoes and put them in a bowl.

12.   Reserve the tomato juices, I use it while making refried beans.

13.   To the tomatoes add all the other remaining ingredients and mix.

14.   Keep in the fridge till further use.

ASSEMBLING

15.   Take the fried tortilla.

16.   Spread a layer of the refried beans over it.

17.   Sprinkle lettuce and sour cream on top.

18.   Heap on top with the salsa.

19.   Finally top up with grated cheese.

20.   Serve them immediately.

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ANGOORI KESARI PETHA / अंगूरी केसरी पेठा

Holi Special recipe Angoori Petha ...

ANGOORI KESARI PETHA / अंगूरी केसरी पेठा 

INGREDIENTS

Kohala / petha / ash gourd	1 no small
Sugar	1 ½ cup
Water	1 ½ cup
Kesar / Saffron	2 pinch
Haldi / turmeric pdr	1 pinch
Edible chuna / choona / pickling lime	½  tsp
Salt	A pinch
Almonds sliced or slivers	½ tsp for garnish
Pistachios sliced	½ tsp for garnish

METHOD:

1.       Wash the kohala well. Peel out the outer skin.

2.       With the help of a scooper scoop out small balls from the outer flesh of the kohala.

3.       Make sure you do not get in any seeds.

4.       Dissolve the chuna in 3 – 4 cups of water.

5.       Add the scooped out balls into the chuna water.

6.       Leave them in it covered for the next 6 – 7 hours.

7.       After 6 – 7 hours you will notice that they get a little transparent.

8.       Drain out the entire water and wash the balls in fresh running water atleast 3 – 4 times till all the traces of the chuna are removed.

9.       Heat sugar and water in a heavy bottomed pan.

10.   When the water comes to a boil and sugar dissolves, add in the balls.

11.   Add in crushed saffron and salt.

12.   Simmer the mix stirring at regular intervals for the next 6 – 7 min.

13.   Switch off the flame and allow the balls to rest and soak in the syrup for the next 9 – 10 hours.

14.   Again reheat the mix, stir and allow to boil for the next 4 – 5 min till the sugar gets to a syrupy 1 string consistency.

15.   Again switch off the flame and allow the balls to sit in the syrup for the next 10 – 12 hours.

16.   Chill for 2 – 3 hours and then serve them chilled garnished with almond and pistachio slivers. 

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GATTE KI SABZI / CHICKPEA DUMPLINGS IN YOGURT CURRY

Another of my childhood memory associated with the innumerable meals that I have had at my Rajasthani childhood friend Shweta's  place ..... Gatte Ki Sabzi ...

GATTE KI SABZI / CHICKPEA DUMPLINGS IN YOGURT CURRY

INGREDIENTS

BESAN GATTE
Besan / chickpea flour	1 cup
Dhane / Coriander seeds pounded coarse	¼ tsp
Red chilli pdr	½ tsp
Salt	T.T.
Haldi / turmeric pdr	A pinch
Oil	1 tbsp
GRAVY / CURRY
Curd	1 cup
Oil	1 tbsp
Haldi / turmeric pdr	A pinch
Red chilli pdr	½ tsp
Dhania pdr / coriander seeds pdr	¾ tsp
Salt	T.T.
Heeng / asafoetida	¼ tsp
Jeera / cumin seeds	¼ tsp

METHOD

BESAN GATTE

1.       Mix all the ingredients together except the oil.

2.       Heat oil till smoking hot and pour it into the besan mix.

3.       Rub the oil into the flour mix.

4.       Be careful as the oil is hot. You can stir it through with a spoon initially if you like.

5.       Add water little at a time as required and knead to a smooth soft dough.

6.       You may also use a few drops of oil on your hands as the dough may get sticky.

7.       Divide the dough into small lemon sized balls.

8.       Roll the dough balls on a smooth counter top till it resembles a rope approx. 1 inch thick.

9.       Heat a pot with lots of water.

10.   When the water comes to a boil, drop the prepared rolls into the boiling water.

11.   Initially the dough rolls will sink to the bottom. When they start floating on top it means the rolls are cooked.

12.   With the help of a spoon carefully remove out the cooked rolls.

13.   Even if they break while removing them, it’s all right as we need to cut them anyway.

14.   When they have cooled down slightly, cut them into ½ inch pieces and reserve for further use.

GRAVY / CURRY

15.   Whisk the curd till smooth.

16.   To it add the haldi, dhania pdr, salt and chilli pdr and mix well.

17.   Heat oil, add in the jeera. When it crackles add in the heeng.

18.   Put the flame on a slow simmer and pour the curd mix. Stir immediately or it may split.

19.   Bring it to a boil and cook till the gravy leaves oil.

20.   Pour in ¼ cup water and boil again.

21.   Now drop in the gattas, mix and allow them to simmer in the gravy for 5 – 10 min.

22.   Switch off the flame and leave them covered for 15 – 20 min before serving.

23.   Serve them with roti, paratha, or rice.

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