BLACK BEAN AND CORN QUESADILLA WITH DIPPING SAUCE.

Hey,
Today I felt like having Mexican food,and one of my favorite Mexican snacks is QUESADILLA. I did not taste any Mexican food while I was in India,but here in the US this cuisine was introduced to me  by my husband I found it great and got hooked to eating it very often. So, let me share this recipe with you, its easy to make and yummy to eat.

INGREDIENTS:
FOR THE QUESADILLA:
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1. whole wheat tortillas----------------------------8                                                   
2. black beans               ---------------------------- 1 cup (cooked)
3. sweet corn                ---------------------------   1\2 cup
4. tomatoes                  -----------------------------1 medium sized
5. onion                         -----------------------------1 medium sized
6. red pepper               -----------------------------1 
7. jalepenos                  -----------------------------4 (finely chopped)
8. red pepper flakes   -----------------------------1\2 tsp
9. salt                           -----------------------------to taste
10. shredded cheese ------------------------------1 cup
11.coriander leaves   ------------------------------2 tbsp(finely chopped)
12. oil                          ------------------------------1 tsp


FOR THE DIPPING SAUCE.
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1.  sour cream-----------------------------1 cup
2.lemon juice------------------------------2 tsp
3.finely chopped coriander----------------1 tblsp


PREPARATION:
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1. mix all the ingredients for the dipping sauce and refrigerate for an hour.
2. roast the corn over a flame and chop out the kernels.
3. chop all the vegetables finely.
4. Roast the red pepper over a flame (or oven) until you are able to peel off its skin.
5. finely chop the red pepper after roasting.


PROCEDURE:
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1. Heat oil in a pan, add chopped onion and cook until its almost translucent.
2. add all the remaining ingredients except coriander and cheese and mix well.
3. preheat the oven at 375 degrees.
4. place parchment paper on a  baking sheet and place the tortillas on it.
5. spread the black bean mixture evenly on the tortilla.
6. sprinkle on top a  layer of cheese and coriander.
7. place another tortilla on top,and press.
8. bake the quesadilla for 10-12 mins.
9. cut the quesadilla into even pieces (like a pizza) and serve with dipping sauce.


SUGGESTIONS:
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1. roties can be substituted for tortillas
2. fresh yogurt can be used instead of sour cream. 
3. the quesadillas can be grilled on a pan on a regular stove top.
                                                                        

RAM KHICHDI

Hey everybody,


Every once in a while when i wanna make some authentic Rajasthani food,which is both delicious and takes me back home,thinking of all the wonderful and yummy food my mom used to make for all of us.cooking rajasthani food could sometimes be time consuming but it sure is worth the effort. so lets cook gatta pulao or in other words Ram khichdi :

INGREDIENTS:


FOR GATTA:
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1.besan                                  1 cup
2.chilli powder                      2 tsp
3.cumin powder                   1 tsp
4.turmeric powder              1\4 tsp
5.salt                                      to taste
6.ghee                                    1 tblsp
7.water to knead the dough.


FOR PULAO:
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1.basmati rice                       1 cup(washed)
2.green peas                          1\2 cup
3.bay leaves                          2 
4.cinnamon                           2 inches stick
5.cloves                                 2
6 cashew nuts                      5-6 cut into halves
7.cumin seeds                      1 tsp
8.garam masala                   1 tsp
9 salt                                      to taste
10chilli powder                    2 1\2 tsp
11.turmeric powder            1\2 tsp
12.coriander    leaves          1 tblsp(finely chopped)
13.green chillies                   4(finely chopped)
14.oil                                      1 tblsp.




PROCEDURE:
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FOR GATTA:
1. mix all the dry ingredients in a bowl,add the ghee and mix it up.
2. add some water and mix the ingredients to make a tight dough.
3. divide the dough into 8 equal halves and roll them into cylindrical shaped gattas.
4. place the gatta in boiling water (3 cups) for 10-12 minutes.
5. next, let the gatta cool and cut them into small pieces.


FOR THE PULAO:
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1. heat oil in a pan and fry cashews till golden brown.
2. add bay leaves,cloves,cinnamon and cumin seeds.
3. add chili and turmeric powder, peas and stir for 2 min.
4. add gatta and stir for 2 min.
5. add rice and stir until the rice is coated with spices.
6. add 2 cups of water, salt, garam masala,chopped green chillies and stir well.
7. cover the pan with a lid and let the rice cook completely.
8. put off the flame and garnish with finely chopped coriander.


SUGGESTIONS.
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1. this dish can be served with lime juice sprinkled on it for a tangy flavor.
2. it can also be garnished with some fresh pomegranate.

CHATPATA CHANA SALAD.

Hey everyone,


the other day, I was wondering how I could make something healthy and tasty for a snack and this happened......its something made very often by mom-in-law and i should say its yummy and filling.

Ingredients:
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1.black chana                                             1 cup(soaked overnight)
2.onion                                                        1 medium (finely chopped)
3.green chillies                                           6 (finely chopped)
4.ginger                                                       1/2 inch(finely grated)
5.fresh coconut                                          1tblsp finely shredded
6.lemon juice                                              1 tsp
7.dhania powder                                        1/2 tsp
8.salt                                                            to taste.
9.vegetable oil                                            1/2 tsp.
10.mustard seeds                                      1/2 tsp
11.cumin seeds                                           1/2 tsp
12.coriander                                               1tblsp finely chopped.
13.curry leaves                                           10-12(these are optional)


Procedure:
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1. pressure cook the chana until its tender (around 5 whistles should be good).
2. heat oil in a pan and add mustard seeds, when they splutter, add cumin seeds.
3. add grated ginger, chopped chillies and onion and cook for a few minutes.
4. add the remaining ingredients along with the boiled chana and mix well.
5. serve it in a dish and garnish with finely chopped coriander.


Suggestions:
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The black chana can be substituted for any other lentil..like moong or chick peas,better still, with a mixture of different lentils. Relish it on a lovely summer evening with a cup of tea or coffee

CRISPY CRUNCHY CORN

HEY EVERYONE.


crispy crunchy corn was just a dish that i tried the other day.


everyday my hubby comes home i wanna surprise him with something yummy,cause i enjoy cooking and he enjoys eating....perfect match:).its a fun snack and easy to make so hope you enjoy making it.

INGREDIENTS:
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1.  fresh corn kernels                                     2 cups
2.   green chilies                                             4(finely chopped)
3.   onion(medium size)                                 1(finely chopped)
4.   fresh coriander leaves                             1 tblsp
5.   lemon juice                                                1 tsp
6.   garlic powder                                            1/2 tsp
7.   Italian seasoning                                       1/2 tsp
8.   oregano                                                      1 tsp
9.   red chilli flakes                                          1 tsp
10. chat masala                                               1 tsp
11. olive oil                                                      2 tblsp


PROCEDURE:
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1. take the corn kernels in a large bowl.
2. add all the other ingredients except the cilantro,lemon juice, onions and chat masala.
3. mix the ingredients so that the corn kernels are coated nicely with oil and the spices.
4. preheat the oven at 450 degrees for 10 mins.
5. place the corn mixture in a sheet pan and spread it evenly to make a thin layer.
6. bake the corn for 20-25 min at 425 degrees.
7. keep a check on the oven and mix the corn atleast a couple of times while its baking.
8. once baked the corn will turn light brown, let it cool down.
9. place the corn in the bowl and mix up the remaining ingredients.


and its ready......tadaaaaaaa