Friday, February 25, 2011
Thursday, May 7, 2009
Anyway, these Enchiladas were something A tried out when I was on one of my numerous diets. Ya, its become like that though it is not really! I just like to detox for a week once a month. And that is the week A cooks the most and the tastiest of experiments happen then :| I made him cook these again for me and trust me, I cursed myself for not having eaten it the first time. I love my Mexican food thanks to the bite in them. Nothing, I believe, beats jalapenos. Maybe Green Chillies :P
The recipe is simple and makes for a great weeknight meal. And super nutritious and very filling too. And hey, you don't have to bake these. On the stove-top, done in about 10 mins, just about the perfect meal when you are tired but want some hot, spicy, comfort, gooey, tangy, indulgent food! Trust me on this. Here is what you all hopefully came for ;) - the recipe.
2 big tortillas - You can use flour, corn or whole wheat
16 oz can of black beans - 1 no.
1/3 cup canned navy beans
1/3 cup canned Great Northern beans
1/4 cup low fat or fat free sour cream. We used the fat free one.
1 tsp Ancho chilli powder
1/2 tsp Cayenne pepper
1/3 cup chopped onions
1 tbsp Vegetable oil/Canola oil
For the sauce:
1.5 cans Tomato sauce
2 tbsp Canola/Vegetable oil
1 tsp smoked Chipotle Chilli powder
1 Jalapeno, finely diced - NOT deseeded
Salt to taste
Before anything, you may toast the tortillas if you want, though it should not be crisp. We didn't do anything but used it straight from the packet. Didn't I tell you this was a weeknight meal?
1. Heat oil and once ready, fry the onions.
2. Once the onions are cooked, add the beans and the rest of the seasoning and cook for 5-10 mins to let the flavours soak in.
3. Add sour cream, mix and keep aside. Turn the gas off after adding sour cream
For the sauce
1. Heat the oil to high heat. Throw in the jalapenos carefully and let it sizzle. Stir to avoid burning for 2 mins
2. Add tomato sauce, reduce the heat to medium and add all the other spices/seasoning including salt. Cook for 3-4 mins.
3. Further reduce the heat to medium low.
Meanwhile, spread the tortilla on the kitchen counter. Stuff the tortilla with the bean mixture cooked previously. Place this mixture in the middle and fold the tortilla lengthwise from both sides and make sure one end is sealed by folding, much like the burrito wraps. When you are done stuffing the tortillas, place them in the simmering sauce- seam side down. Make sure to take some sauce from the sides and slather the top too. You don't have to turn the tortillas. In fact, don't. ( I'm sorry we couldn't take step-by-step pics. I know they'd have helped. We were busy counting the minutes to eat this!)
Top the tortillas with cheddar cheese/mozzarella cheese and close the pan. Cook in low heat until cheese melts. Ta- da! Your dinner is ready!
And that sauce, make sure to add it to other stuff. I've tried dipping bread in it and its just what you need after a no-carb diet :) We've tried various beans with this, but black beans or a mixture of beans wins hands down!
Tuesday, March 3, 2009
Monday, July 14, 2008
Oh did I tell you that my niece and nephew are the smartest and the cutest things in this world? I took a carrot-zucchini cake for them, and they totally enjoyed it. These kids are marvellous. They eat anything thrown at them. In fact, my niece takes after my dad's family and me ;) and eats just pickles. And she is all of 3 odd years! Here is he
So, B kept on cooking wonderful meals for A and me, and finally on Saturday night, before we hit the downtown, we all craved for noodles. The Indo-Chinese ones :P Though A and I try out various cuisines and are foodies in the true sense of the word, we had not tried out noodles at home. B effortlessly threw in linguini and all other noodly looking food in boiling water and stir fried some veggies, and before I knew it, I had a steaming bowl of noodles in front of me! This post goes out to her - a super mom, and a responsible wife and a great cousin ;) Thanks!
1 cup chopped carrots
1 cup chopped onions
1/2 cup chopped bell peppers
1/2 cup chopped cauliflower
Tomato- chilli sauce (as much as you want, really!)
4 tbsp Soy sauce
4 tbsp oil (more than enough for 4 adults and 2 hungry, 'we love
Magic sauce ;) for which we need-
- Tamarind pulp
- Chilli powder
- Salt to taste
Mix these ingredients to make a watery sauce like mixture and pour when you cook these noodles!
Want to eat some? Here is how you make it!
1. Boil the noodles with 1 tbsp oil and 1 tsp salt. Set them aside.
2. In a wok, heat 3 tbsp oil. Add the vegetables and fry them until well done.
3. Add salt, soy sauce, the tom-chi sauce and the 'magic
4. Add the noodles and mix well. Let everything cook for 10-15 mins.
5. Serve hot without flipping it all over the table like I did!
The kids ate them with bare hands sitting on the table :) Just shows good they were! Well, we used forks but we were no less than the kids!
Of course, you could add cabbage or peas or spring onions in this recipe. She just did not have them at hand, so we did without it. Also, she did not add ajinomoto for purely health reasons, and we certainly did not miss it! In fact, we craved for more noodles and we came back home on Sunday night and ate Maggi noodles :D