Think of Mexican food and you picture tortillas, corns, kidney beans, salad, cream, cheese. Tortillas are very similar to the Indian chappatis and are made from either refined flour, whole wheat flour, or maize flour, and are widely used in most Mexican meals.
Tortillas are used in burrito, taco, quesedilla, enchilada, chimichanga, tostada, flautas - only the filling, folding, and cooking techniques differ.
This is an Indianized flavor with almost all ingredients available in the kitchen. To prepare this (beans and cheese quesadilla) we need - tortilla, re-fried beans, tomato salsa, vegetable and cream salad, cheese.
Note:
Re-fried beans = cooked and mashed beans with spices used as filling or dip. I have used rajma here.
Ingredients:
for tortilla
1 cup wheat flour
1 tsp oil
salt to taste
warm water
for re-fried beans (bean paste)
150 gm rajma
1 onion, finely chopped
1 tbsp crushed garlic
2 green chillies, finely chopped
1 tomato, chopped
2 tsp chilli powder
1 tbsp spring onion greens
salt to taste
for tomato salsa
5 tomotoes
1 large onion, finely chopped
1 tsp crushed garlic
1 stalk spring onion with greens
1 tsp vinegar
1 tbsp sugar
2 tsp chilli powder
salt
for vegetable and cream salad
1 tbsp cucumber, chopped
1 tbsp tomato, chopped
1 tbsp capsicum, chopped
10 green or black olives, chopped
1 tbsp boiled corn
1 tbsp hung curd
1 tsp dry basil
1 tsp powdered black pepper
salt
1/2 cup grated cheese
Butter to toast the quesadillas
Method:
1. Pressure cook the rajma. Mash and keep aside.
2. Mix all the ingredients for tortillas and knead into a soft dough. Cover and keep aside for 10 minutes.
3. Prepare the tortillas like chappatis on a tawa by just cooking slightly on both sides. Keep them wrapped in a cloth until later.
4. Combine all the ingredients for the salad in a bowl and keep aside.
5. Prick tomatoes with a fork and directly heat them over the flame, holding and turning with the fork itself. Allow the tomatoes to char.
6. Peel the tomato skins and mash into pulp.
7. Heat oil, add onion and garlic, cook until onion is soft.
8. Add the tomatoes, sugar, salt, chilli powder, spring onions, cook for few minutes.
9. Add vinegar and remove into a bowl.
10. To prepare rajma past, heat oil in a kadai, add garlic, green chillies, onions and saute
11. Add the tomatoes, salt, chilli powder and saute.
12. Next add the mashed rajma and some water and cook for 10 minutes, garnish with spring onion greens. Remove from stove and keep aside.
Assemble just before serving:
In a tawa, smear some butter. Place one tortilla on it. Keep the flame in medium. Spread beans paste on one half of the tortilla. Put grated cheese over this. Fold the tortilla to form a half-moon. Flip and slightly toast on the other side too. Remove on to a plate and cut into 3 pieces (triangular) and serve hot with vegetable and cream salad and tomato salsa as dip.
Tortillas are used in burrito, taco, quesedilla, enchilada, chimichanga, tostada, flautas - only the filling, folding, and cooking techniques differ.
This is an Indianized flavor with almost all ingredients available in the kitchen. To prepare this (beans and cheese quesadilla) we need - tortilla, re-fried beans, tomato salsa, vegetable and cream salad, cheese.
Note:
Re-fried beans = cooked and mashed beans with spices used as filling or dip. I have used rajma here.
Ingredients:
for tortilla
1 cup wheat flour
1 tsp oil
salt to taste
warm water
for re-fried beans (bean paste)
150 gm rajma
1 onion, finely chopped
1 tbsp crushed garlic
2 green chillies, finely chopped
1 tomato, chopped
2 tsp chilli powder
1 tbsp spring onion greens
salt to taste
for tomato salsa
5 tomotoes
1 large onion, finely chopped
1 tsp crushed garlic
1 stalk spring onion with greens
1 tsp vinegar
1 tbsp sugar
2 tsp chilli powder
salt
for vegetable and cream salad
1 tbsp cucumber, chopped
1 tbsp tomato, chopped
1 tbsp capsicum, chopped
10 green or black olives, chopped
1 tbsp boiled corn
1 tbsp hung curd
1 tsp dry basil
1 tsp powdered black pepper
salt
1/2 cup grated cheese
Butter to toast the quesadillas
1. Pressure cook the rajma. Mash and keep aside.
2. Mix all the ingredients for tortillas and knead into a soft dough. Cover and keep aside for 10 minutes.
3. Prepare the tortillas like chappatis on a tawa by just cooking slightly on both sides. Keep them wrapped in a cloth until later.
4. Combine all the ingredients for the salad in a bowl and keep aside.
5. Prick tomatoes with a fork and directly heat them over the flame, holding and turning with the fork itself. Allow the tomatoes to char.
6. Peel the tomato skins and mash into pulp.
7. Heat oil, add onion and garlic, cook until onion is soft.
8. Add the tomatoes, sugar, salt, chilli powder, spring onions, cook for few minutes.
9. Add vinegar and remove into a bowl.
10. To prepare rajma past, heat oil in a kadai, add garlic, green chillies, onions and saute
11. Add the tomatoes, salt, chilli powder and saute.
12. Next add the mashed rajma and some water and cook for 10 minutes, garnish with spring onion greens. Remove from stove and keep aside.
Assemble just before serving:
In a tawa, smear some butter. Place one tortilla on it. Keep the flame in medium. Spread beans paste on one half of the tortilla. Put grated cheese over this. Fold the tortilla to form a half-moon. Flip and slightly toast on the other side too. Remove on to a plate and cut into 3 pieces (triangular) and serve hot with vegetable and cream salad and tomato salsa as dip.
