Veggie Enchiladas
Ingredients
Corn tortillas 6
Mozzarella cheese as required
Filling
Olive oil 1 tablespoon
Onion, sliced 1
Garlic, chopped 4 cloves
Green capsicum, chopped 1 medium
Baked beans ¾ cup
Red chilli flakes ½ teaspoon
Mixed dried herbs ½ teaspoon
Cottage cheese (paneer), crumbled 1 cup
Sauce
Olive oil 1 tablespoon
Garlic, chopped 6 cloves
Tomatoes, freshly pureed 3
Sugar 1 teaspoon
Red chilli flakes 1 teaspoon
Oregano 1 teaspoon
Mozzarella cheese, grated ¼ cup
Method
1. Heat oil in a pan. Add onions and sauté. Add garlic and green capsicum and cook till the onions are softened.
2. Add baked beans, red chilli flakes and mixed dried herbs and mix and cook till almost dry.
3. Preheat the oven to 200°C.
4. To make the sauce, saute garlic in one tablespoon olive oil. Add pureed tomatoes, sugar, red chilli flakes, oregano and half the mozzarella cheese and cook till the mixture reaches a sauce consistency.
5. Place a tortilla on the work top, spread some of the filling in the centre and top with paneer. Roll the tortilla. Place it in a baking dish. Similarly make more rolls and place in the dish.
Drizzle the tomato sauce over. Grate mozzarella cheese on top. Place the dish in the preheated oven and bake till the cheese melts. Serve hot.
Sweet Corn And Roasted Capsicum Soup
Ingredients
American sweet corn kernels, boiled 1½ cups
Green capsicum 1 medium
Milk ½ cup
Oil 2 tablespoons
Onion, chopped 1 medium
Salt to taste
Fresh red chillies, diagonally sliced 2
Cornflour 1 tablespoon
Method
1. Roast the capsicum on direct flame till lightly charred. Dip it in a bowl of water and peel off the charred skin. Remove the seeds and chop roughly.
2. Grind the corn with milk to a coarse paste.
3. Heat oil in a deep pan. Add onion and sauté till lightly browned. Add the ground sweet corn and one cup of water. Stir and cook. Add the capsicum and stir.
4. Add salt, fresh red chillies and simmer.
5. Mix cornflour in quarter cup of water and add to the soup and stir. Cook till the soup thickens slightly.
6. Serve piping hot.
Tomato Tortilla
Ingredients
Tomato puree 1 cup
Whole wheat (atta) 1½ cups
Refined flour (maida) 1 cup
Sugar ½ teaspoon
Yeast ¼ teaspoon
Salt ¾ teaspoon
Method
1. Take sugar and yeast in a bowl. Add two tablespoons warm water and set aside till the mixture begins to froth.
2. Mix together whole wheat flour, refined flour and salt in a bowl. Transfer this mixture into the dough maker. Add tomato puree and start the machine. Add the yeast mixture and work the machine till a soft dough is formed. Rest the dough for fifteen minutes.
3. Divide the dough into lemon sized portions and rest for five more minutes.
4. Roll into rotis. Heat a tawa and roast the rotis till both the sides are evenly cooked.
5. Use as required.
