Monthly Archives: February 2015

Tacos Mexicano

It’s impossible to think of Mexican and not think tacos! A hot favourite at my house, my tacos with my special refried beans recipe is known to make even adults act like kids!

If you use my refried beans sauce, you won’t need any salsa. Load these crisp maize flour tortillas with the refried bean sauce, cabbage, spring onion and of course, oodles and oodles of cheese!

Tacos

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Prep Time: 8 hrs (Time required to soak beans overnight) + 20 mins
Cooking Time: 1hr        Serves: 30 pcs

Ingredients:  

For the corn crisp tortilla 
1 1/2teacup maize flour
1 teacup maida (plain flour) + little maida for rolling
4 tsp of oil
1/2 tsp oregano
Salt to taste
Oil for deep frying

For the refried beans
250 gms red kidney beans
500 gms tomato
5 cloves of garlic
2 green chillies (finely chopped)
2 onions ( chopped)
1 chopped capsicum
1 tsp roasted cumin seed powder
2 tsp suger
2 tbsp of butter
11/2tsp red chili powder
1 tbsp vinegar
2 tbsp tomato sauce
1 tsp Tabasco
1 1/2tbsp Worcester shire sauce
1 tbsp chili sauce
Salt to taste

For the salad
1 teacup shredded cabbage
1 teacup green onion
100 gms cheese for garnish

Method:

For the corn crisp tortilla

  1. Mix all the ingredients for the tortilla dough and make a dough by adding warm water  (Knead very well)
  2. Divide the dough into 25 to 30 equal part and rollout each portion thinly with the help of little flour and prick all over with a fork
  3. Deep Fry in oil until crisp
  4. Drain thoroughly on absorbent paper.
  5. Store in airtight container

For the refried beans

  1. Wash the beans and soak it in water overnight
  2. Add 2 cloves of garlic, green chillies, and half of the onions and put to cook in a pressure cooker with little water
  3. Drain out the water and save it for later use
  4. Boil the tomato and churn in the mixer to make a puree
  5. Heat the butter and fry the remaining onions and garlic for a minute
  6. Add  the capsicum and sauté for a minute
  7. Add the tomato puree and boil it
  8. Add the beans and other remaining  ingredient and cook for 2 to 3 minutes
  9. Mash the beans coarsely
  10. If the mixture feel dry add some of the drained water from before

How to Serve

  1. Place the layer of beans on each tortilla
  2. Top it with salad
  3. Garnish it with cheese

Kofta Curry

It was when I was making Palak Paneer that I thought of trying a new recipe with koftas in a rich palak and cashew based gravy instead. My experiment was a huge success and since then, I have experimented in healthier and novel styles of innovating these melt-in-the-mouth paneer koftas in a creamy spinach gravy.

Healthier cooks will agree that these soft koftas are delicious even when baked or shallow-fried. And by smartly halving the cashews required for the gravy with almonds like me, you cut the cholesteric percentage too! My Jain patrons can go a step further by substituting the onion-garlic with white doodhi to give the gravy body.

Veg Kofta in Green Curry

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Prep time: 20 min             Cooking Time: 40 min                     Serves: 6 

Ingredients:

Ingredients for the Kofta:

2 boiled potatoes (mashed) 1 tea cup boiled vegetables (French bean, carrot, peas) 100 gms paneer 1 tbsp coriander leaves Corn flour & maida to roll the Kofta Salt to taste Oil for deep or shallow fry

Ingredients for the gravy: 1 1/2 tsp chilli ginger paste 3/4 teacup spinach paste 2 tbsp ghee 1 tea cup milk 1/2 tsp sugar Salt to taste

Ingredients for the paste: 2 onions 2 garlic cloves 2 tbsp cashewnut 5 almonds 3 green chilli Piece of ginger (1″) 2 tsp coriander seed 1 tsp cumin seed 3 cardamom 3 paper corn 2 cloves 1 stick cinnamon (“3/4”)

Method:

  1. Mix all ingredient of Kofta except corn flour and maida
  2. Shape into small balls and roll it into corn flour and maida mixture
  3. Deep fry/shallow fry and keep aside.
  4. If you do not want to fry brush the Kofta with oil and bake it in the oven for approx 10 minute
  5. Heat the ghee in a pan and add the paste — fry it well
  6. Add spinach paste and fry it for few minute
  7. Add milk & sugar and boil it
  8. Just before serving arrange the Koftas in individual bowl
  9. Add hot gravy and serve it

Note:

  1. If you want thinner gravy you can add little water
  2. For Jain version you can use 150 gr of grated pumpkin ( dudhi) for Kofta you can replace potato with raw banana.