~ Mexican Mania ~
The Indo Mexican way
Nothing can be easier than making some power boosting, protein
and energy packed Quesadillas. Besides being a perfect crowd pleaser ,
this versatile Mexican snack is great kick of nutrition for tiny little
taste buds. Wiki says - Quesadilla ( pronounce - kesadiya) is a flour
/ corn tortilla ( pronounce- tortiya) or a roti filled with a savory
mixture containing cheese , bean mash and other ingredients , folded
into a half moon shape and warmed till the cheese melts and
the top becomes slightly crisp. The dish originated in Mexico
and the name is derived from Queso - cheese in Spanish .
A fusion of Indian and Mexican taste this Indo Mexicana version boasts
of some boiled and mashed kidney beans ( rajma beans ) tangy tomatoes,
crunchy onions and peppers and a pep of garlic - but you can add just about
anything to customize these to your taste buds. I love my portion with some
extra punch so off goes in lots of green and red chillies and roughly torn
aromatic basil ........ :) :)
aromatic basil ........ :) :)
I always dream of making some corn ones with the traditional Mexican flour
Masa Harina someday - but its unavailability urged me to switch over to the
multigrain version. Hidden with the goodness of whole wheat flour, soy flour,
oats and some cornmeal ( makki ka atta) these are perfect for a snack or a
complete meal.
stuffed parantha . A generous mash of spiced veggie bean mixture , some cheese
and lots of love is all thats required to make these .
Even if there are some left over rotis -go ahead with those !!!! A stylish name
some tangy accompaniment and it sets off to become a hit with the family esp the
lil ones. Paired ours with some mango salsa- I was lucky to spot some
imported varieties of mangoes even in this off season . But you can replace
it with some kiwis, avocados , melons, pineapples even papayas or any soft
pulpy sweet fruit of your liking.
some tangy accompaniment and it sets off to become a hit with the family esp the
lil ones. Paired ours with some mango salsa- I was lucky to spot some
imported varieties of mangoes even in this off season . But you can replace
it with some kiwis, avocados , melons, pineapples even papayas or any soft
pulpy sweet fruit of your liking.
(Multigrain tortillas filled with cheesy bean and veggie mash )
Serves 2-3
Ingredients
For tortillas -1/2 cup whole wheat flour ,1/3 cup oats flour (powder Quaker Oats
in a mixer till fine ), 2 tbsp soy flour, 2 tbsp cornmeal ( makki ka atta ) , 2 tbsp milk,
salt to taste and some warm water for kneading .
For bean mash filling - 1 cup boiled and mashed kidney beans( rajma) ,
1 large onion finely chopped , 2 tomatos finely chopped, 1/4 cup chopped bell
peppers , 2 tsp chili -tomato sauce ( or regular tomato sauce) 2-3 flakes crushed
garlic, 1/4 cup grated mozzarella / cheddar cheese, Salt to taste, 2-3 tsp vegetable oil
( for shallow frying)
Method
Mix all the tortilla ingredients & knead into a soft pliable dough. Keep aside for
10- 15 mins. Divide into 4 roundels & roll into flat discs or rotis on a lightly
floured surface. Put on a hot skillet and flip once small specs appear .
Cook from the other side till lightly browned. Place on a clean paper towel
and cover loosely with a cloth napkin. Keep aside.
Heat a tsp oil in a pan, sauté garlic and onion. Add
tomatoes and cook till mushy.
Mix in bell peppers, mashed beans, sauce and salt. Cook
for a min .
Spread the bean mixture on a tortilla ,sprinkle grated cheese & cover
with the second tortilla.Cook on a greased skillet for 3-4 mins or till both
the
sides are crisp and golden.Cut into wedges and serve.
Sweet & sour Salsa - Mix together 1/2 cup chopped ripe mango / kiwi/
avocado , 1 chopped onion, 1 chopped tomato, 2 tsp lemon juice, 1 tbp finely
chopped mint/ basil/ coriander. Season with some salt and pepper .
Toss well and serve. Tastes great cool.
