Vegetable Enchilladas

Vegetable Enchilladas

From   Firangi Tadka

Prep: 9 hours

Cook: 45 minutes

Method: Moderate

Course: Main Course

Type: Mexican

A traditional Mexican dish you are sure to enjoy – it is whole some too

Ingredients

  • Kidney beans (rajma), soaked overnight, cooked in water with salt and mashed 1 cup
  • Medium tomatoes, chopped 2
  • Medium onion, chopped 1
  • Garlic cloves 2
  • Oil 2 tbsps + to grease
  • Mexican seasoning 2 tsps
  • Mexican seasoning
  • Cumin seeds 1 tsp
  • Red chilli flakes 2 tsps
  • Dried oregano 1 tsp
  • Tortilla dough
  • Refined flour (maida) ½ cup
  • Cornmeal (makai ka atta) ½ cup
  • Baking soda ¼ tsp
  • Topping
  • Cottage cheese (paneer), crumbled 1 cup
  • Medium tomatoes, chopped 2 to 3
  • Fresh celery, finely chopped 1 tbsp
  • Medium green capsicum, finely chopped 1
  • Spring onions, finely chopped 4
  • Processed cheese, grated 1 cup

Methods

  • To make the sauce grind together tomatoes, onion and garlic in a mixer to a fine paste.
  • Heat 2 tbsps oil in a non-stick pan, add mashed kidney beans and ½ the sauce and mix well. Add 2 tsps Mexican seasoning and mix, cook stirring till the mixture it thickens.
  • Preheat the oven to 180º C. Grease a baking dish with some oil.
  • To make the tortilla dough, take refined flour, cornmeal and baking soda in a mixing bowl and mix well. Add sufficient water and knead into a firm dough.
  • Divide the dough into equal balls. Sprinkle flour on the worktop and roll out each ball into a chapatti or tortilla.
  • Heat a non-stick tawa and roast tortillas, one by one, flipping till they are a light brown on both sides.
  • Keep the tortillas on the worktop. Put a little kidney beans mixture on each tortilla and top with some cottage cheese, tomato, capsicum, spring onion and cheese and roll the tortilla tightly to make enchiladas.
  • Spread some of the remaining sauce in the greased baking dish. Place the enchiladas on it. Pour the remaining sauce on top as well to keep the enchiladas moist while baking. Sprinkle cheese on top. Keep the dish in the preheated oven and bake for 20 minutes.
  • Serve hot on individual plates.
American Apple Pie

American Apple Pie

Prep: 35 minutes

Cook: 40 minutes

Method: Moderate

Course: Main Course

Type: Mexican

Key Ingredients:

  • Apples

An all-time favourite – apple pie gives a lot of comfort

Serving Suggestion : Serve with vanilla ice cream.

Ingredients

  • Green apples / cooking apples, peeled, sliced and cored 6
  • Refined flour (maida) 1½ cups + 2-3 tbsps
  • Frozen butter cubes 1 cup
  • Sugar 2 tsps
  • Cinnamon (dalchini) powder 1 tsp
  • Nutmeg (jaiphal) powder ¼ tsp
  • Lemon juice 1 tbsp
  • Soft butter ¼ tsp + as required
  • Salt to taste

Methods

  • To make pastry dough mix 1½ cups refined flour, salt and 1 tsp sugar in a bowl. Add frozen butter cubes and rub it in with your fingertips till the mixture resembles breadcrumbs. Add 5 tbsps water and knead gently to make smooth dough. Wrap in moist muslin cloth and refrigerate for 10-15 minutes.
  • Take apples, 2-3 tbsps refined flour, 1 tsp sugar, cinnamon powder and nutmeg powder in another bowl and mix gently so that the apple slices do not break. To prevent apple slices from turning black, pour lemon juice over them and mix gently.
  • Bring out the dough from refrigerator and divide into 2 equal parts. Knead both halves lightly.
  • Spread a plastic sheet on the worktop and place one portion of dough in the centre. Fold the plastic over and roll out the dough into a disc an inch bigger in diameter than the 9 inch pie mould or pie dish. Similarly roll out the second portion of the dough.
  • Preheat oven to 200 ºC.
  • Remove the plastic gently and place 1 disc in the pie dish. Flatten it on the base and along the edges of the mould so that excess dough sticks out. Trim the extra dough and put the pie dish in the refrigerator to set.
  • Once firm, pierce it all over with a fork. Spread 1 tsp butter and then spread apple mixture evenly on the base. Sprinkle 2 tbsps of the sweet apple mixture water on top and dot with some butter.
  • Place the second disc over the filling, covering it completely. Trim edges. Make a few slits in top so that the steam can escape. You may use the leftover dough trimmed from the edges to make a design on the top.
  • Brush the top crust with butter before baking. Place the pie dish in the preheated oven and bake for 40 minutes.
  • Cut into wedges and serve warm with vanilla ice cream.
American Corn on the Cob

American Corn on the Cob

Prep: 10 minutes

Cook: 10 minutes

Method: Easy

Course: Main Course

Type: Mexican

Key Ingredients:

  • Corn on the cob

Any time snack – flavourful and piquant corn on the cob can be enjoyed especially during monsoon

Ingredients

  • Corn on the cobs, boiled 2
  • Butter 2 tbsps
  • Cinnamon (dalchini) powder 1 tsp
  • Salt to taste
  • Orange zest (narangi ka chilka), grated 1 tsp
  • Lemon zest (nimbu ka chilka), grated ¼ tsp
  • Lime zest, grated ¼ tsp

Methods

  • Take butter, cinnamon powder, salt, orange zest, lemon zest and lime zest in a bowl and mix well.
  • Roast corn directly on flame, rotating it so that they are evenly roasted all around.
  • Brush the butter mixture evenly all over and serve.
American Mixed Fruit Floats

American Mixed Fruit Floats

Prep: 30 minutes

Cook: 5 minutes

Method: Easy

Course: Main Course

Type: Mexican

Key Ingredients:

  • Pineapple
  • Melon
  • Orange

A delightful dessert, it will be enjoyed by both children and adults

Ingredients

  • Coconut, grated 3 tbsps
  • Pineapple (annanas), cut into small cubes 1 cup
  • Melon (kharbooj), cut into small cubes 1 cup
  • Orange, peeled, seeded and cut into small pieces 1
  • Orange juice 1 cup
  • Vanilla ice cream as required

Methods

  • Heat a non-stick pan, add coconut and toast on high heat for 5-6 minutes or till well browned.
  • Set aside a few pieces of pineapple, melon and orange.
  • Put remaining pineapple, melon, orange and orange juice in a mixer and blend.
  • Half fill serving glasses with this mixture. Top with scoops of ice-cream, reserved fruit pieces and roasted coconut and serve immediately.
Apple Coleslaw

Prep: 25 minutes

Cook: 0 minutes

Method: Easy

Course: Main Course

Type: Mexican

Key Ingredients:

  • Apple

Crunchy and delicious this coleslaw makes a wonderful side dish or even sandwich filling

Health Tips:

Vegetarian mayonnaise

Ingredients

  • Medium red apples (seb), peeled, cored and cut into thin strips 2
  • Medium cabbage (pattagobhi), cut into thin strips 1
  • Carrot (gajar), cut into thin strips ½ cup
  • Medium onion, thinly sliced 1
  • Egg 1
  • Sugar 1 tsp
  • Salt to taste
  • Black pepper powder ½ tsp
  • Mustard paste (rai ka paste) 1 tsp
  • Lemon juice ½ tbsp
  • Oil 1 cup
  • Vinegar (sirka) 1 tsp

Methods

  • To make mayonnaise, put egg, sugar, ½ tsp salt, pepper powder, mustard paste, lemon juice and 2 tbsps of oil in a mixer jar and blend. Pour remaining oil gradually while running the mixer (If you want a thinner consistency of mayonnaise add less oil). Once done, add vinegar and mix. Transfer into a bowl.
  • Take apple strips, cabbage, carrot and onion in a salad bowl and mix well. Add mayonnaise and salt and mix well. Transfer into a serving bowl and serve.
  • This can be used as a filling for sandwiches as well.
Apple Yogurt Slush

Apple Yogurt Slush

Prep: 10 minutes

Cook: 0 minutes

Method: Easy

Course: Main Course

Type: Mexican

Key Ingredients:

  • Apple
  • Hung yogurt

Apples and hung yogurt blended together to make a delicious slush

Health Tips:

Low fat yogurt

Ingredients

  • Apples, peeled, cored and cut into cubes 2 cups
  • Hung yogurt (chakka) 1 cup
  • Lemon juice 1 tbsp
  • Nutmeg, grated 1 tsp
  • Sugar ½ cup
  • Cinnamon (dalchini) powder ½ tsp
  • Ice cubes 10

Methods

  • Pour lemon juice over apples to prevent them from turning black. Put apples, hung yogurt, nutmeg powder, sugar, cinnamon powder and ice cubes in a mixer jar and blend till smooth.
  • Pour into serving glasses and serve chilled.