| Ingredients Cornmeal tortillas 6 Olive oil 4 tablespoons Red capsicum, 1 inch pieces 1 medium Whole dry red chillies 2-3 Tomatoes, 1 inch pieces 4 large Salt to taste Lemon juice 2 tablespoons Onion, chopped 1 medium Carrot, cut into thin strips 1 medium Cabbage, shredded medium Green capsicum, seeded, thin strips 1 medium Chipotle sauce 2 teaspoons Cheese, grated 1 cup Kidney beans (rajma), boiled and coarsely ground cup Method Heat one tablespoon olive oil in a pan. Add red capsicum, dry red chillies, half the tomatoes and garlic cloves and saut on high heat till slightly charred. Cool and put them in a blender. Add the remaining tomatoes along with salt and lemon juice and grind coarsely. Transfer into a bowl. Preheat oven to 180 C. Heat one tablespoon olive oil in a pan. Add onion and saut. Add carrot and stir. Add cabbage, green capsicum and salt and mix. Add chipotle sauce and mix. Take it off the heat. Place a tortilla on a baking tray. Spread some vegetable mixture over it. Sprinkle some cheese and cover with another tortilla. Spread coarsely mashed kidney beans and top it up with some more cheese. Cover with another tortilla. Drizzle olive oil over and sprinkle a little cheese. Similarly prepare another tortilla sandwich. Place them in the preheated oven and bake till the cheese melts. - Halve each tortilla sandwich and serve hot.
Mexican Rice | Ingredients Rice, soaked and drained 1 cups Olive oil 2 tablespoons Red capsicum, 1 inch pieces 1 medium Whole dry red chillies 2-3 Tomatoes, 1 inch pieces 2 large Garlic 6 cloves Onion, sliced 1 large Vegetable stock 2 cups Salt to taste Carrots, thickly grated 2 medium Method Heat one tablespoon olive oil in a pan. Add red capsicum, dry red chillies, tomatoes and garlic cloves and saut on high heat till slightly charred. Cool and grind to a smooth paste. Heat the remaining olive oil in another pan, add onion and saut till light golden. Add rice and saut. Add the ground paste, vegetable stock and salt and mix. Add carrots and mix. Cook till done. - Serve hot.
Vegetable Quesadillas | Ingredients Cornmeal tortillas 6 Olive oil 4 tablespoons Red capsicum, 1 inch pieces 1 medium Whole dry red chillies 2-3 Tomatoes, 1 inch pieces 4 large Salt to taste Lemon juice 2 tablespoons Onion, chopped 1 medium Carrot, cut into thin strips 1 medium Cabbage, shredded medium Green capsicum, seeded, thin strips 1 medium Chipotle sauce 2 teaspoons Cheese, grated 1 cup Kidney beans (rajma), boiled and coarsely ground cup Method Heat one tablespoon olive oil in a pan. Add red capsicum, dry red chillies, half the tomatoes and garlic cloves and saut on high heat till slightly charred. Cool and put them in a blender. Add the remaining tomatoes along with salt and lemon juice and grind coarsely. Transfer into a bowl. Preheat oven to 180 C. Heat one tablespoon olive oil in a pan. Add onion and saut. Add carrot and stir. Add cabbage, green capsicum and salt and mix. Add chipotle sauce and mix. Take it off the heat. Place a tortilla on a baking tray. Spread some vegetable mixture over it. Sprinkle some cheese and cover with another tortilla. Spread coarsely mashed kidney beans and top it up with some more cheese. Cover with another tortilla. Drizzle olive oil over and sprinkle a little cheese. Similarly prepare another tortilla sandwich. Place them in the preheated oven and bake till the cheese melts. - Halve each tortilla sandwich and serve hot.
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Kyunki Saas Bhi Kabhi Bahu Thi 2
Mannat Har Khushi Paane Ki
