Dips are another one of my weaknesses.. if I have a perfect dip, I end up eating the dip more than the starter served with it.. just like how I love our Indian chutneys.. eat more of the chutney than the dosa.. as a kid I used to just take a piece of the dosa or idli & wave it around the chutney, yes I hardly ate dips.. its so strange when I think of it.. I was such a picky eater.. I had a few favourites.. would give such a tough time to mum.. I only wanted fried food..!!!
My friends find it hard to believe that I have turned out to be such a foodie.. I don’t look like one at all..!! That’s a misconception… that people need to be on the plumper side if they love food.. ! I have always known to peck on food.. foodpecker – that was me, I still am though… just that I eat a little more than when I was a kid…!!
Dad would never take us out for lunches/dinners once he realised that all if us are foodpeckers.. we always ended up packing up most of the food on the table if we ever did go out… I end up filling my tummy up with starters… & then there is no place for the actual food.. 😛 this is the case usually when I go out.. So K always chides me & now we share a soup & a starter & then he makes sure I eat the main course.. it’s not that I don’t want to eat.. I just cant.. I have a small tummy & it fills up so quickly.. I am the eat multiple small meals a day person…
Both K & I love trying out new dishes & cuisines.. Mexican is a favourite.. their food has so many wonderful herbs & flavours, just like the Indian & Thai food… Based on history, guacamole was made by the Aztecs. This is traditionally made by mashing up ripe avocado’s using a mortar & pestle along with some salt.. but there are many variations to it commercially. This is how I like my guacamole.. chunky, with bits, something to bite into..
Look at these brilliant ingredients… they are so fresh & inviting…! imagine all of them mixed well & imagine all of them imparting their flavours into each other… its a feast for your taste buds..
Chatterbox that I am… just won’t shut up!! I don’t mean to bore you before you start your weekend.. so here goes… enjoy your weekend with this lovely dip…! 🙂 Adios Amigo’s!
Ingredients: (Serves 2) Preparation Time: 5 mins
Avocado – 1, ripe
Onion – 1, small, finely chopped
Tomato – 1 large, ripe, finely chopped
Lemon juice – 1 tsp, freshly squeezed
Dried red chilli’s – 2, de-seeded & finely chopped
Coriander – 4-5 sprigs, finely chopped, throw away the thick stem bits & use the tender bits, reserve some to garnish.
Salt to taste
Mash up the onions tomatoes, red chilli’s along with the coriander leaves in a mortar & pestle. Once its turned into 80% pulp. Transfer the contents into a mixing bowl.
Cut open the avocado & spoon out the pulp into the mixing bowl with the onion-tomato-coriander pulp.
Tip: Cut the avocado just before you need to add the pulp, else it begins to turn brown.
Keep the avocado seed for later. Now using your hands, mash the avocado into the pulp. Add salt to taste. When you have achieved the consistency you like squeeze in the lemon juice & mix well.
Garnish with the reserved coriander leaves.
If you do not plan to serve the guacamole immediately, then throw in the seed, this prevents it from turning brown.
Serve with your favourite bowl of tortilla chips.. 🙂 Enjoy..
Most Indians seem to love Mexican food because their food is hot & tangy just like most Indian dishes. Some days back, I got busy watching movies at the cinema & the thought of coming home & cooking did not seem very pleasant. So I was walking around in the supermarket looking for some ready meal to pick on the way back. My eyes fell on some yummy looking Chicken Enchilada’s. I picked them up since I could not resist having a spicy meal. It was so yummy that I wanted more.
Making enchilada’s has been on my list of recipe’s to be tried from a long time. One of the first recipe’s sent in by a friend Pratibha. This happens to be her kids favourite. Her recipe involves making enchilada’s with chapatis’ instead of tortilla’s & her recipe had more Indian ingredients to it. Since K loves Paneer, I decided to make Paneer enchilada’s but I altered the recipe sent in by Pratibha to my liking. I also included some Jalapeños to add some extra zing to this.
The Indian flavours blended really well into the sauce & my variation turned out real well. Hot & yummy :).
Note: For those who plan to make this with Chicken, cook the chicken before mixing it with the prepared sauce.
Ingredients: (Serves 2, Makes 4 Enchiladas) Preparation Time: 30 mins (Includes time for sauce preparation)
Tomatoes – 5-6 medium-sized puree’d, should make about 250 ml tomato puree, I used 250 ready Passata
Tortilla’s – 4 medium-sized,
Garlic – 2 cloves, finely chopped
Onion – 1 small-sized, finely chopped
Red Chilli powder – 3/4 tsp or more, based on the kind of red chilli powder you have with you. I ended up adding just 3/4 tsp as I have some homemade red chilli powder passed on to me by a friend & its HOT!
Coriander powder – 1/2 tsp
Cumin powder – 1/2 tsp
Sugar – 1/2-1 tsp, based on your taste
Cottage cheese – 225 gms, crumbled into small pieces
Grated cheese – 100 gms
Jalapeños – 6-8, medium-sized
Cooking oil – 1 tbsp + 1 tsp
Salt to taste
Heat oil in a fry pan/ small pot. Set heat to medium. Add the chopped onions when the oil is hot. Add some salt to accelerate the onion frying. When the onions are translucent add the garlic & fry for a minute.
Next add the tomato puree, let it come to a boil, then simmer. Add salt to taste along with cumin & coriander powder. Mix well. Keep stirring in between. After about 2-3 minutes add red chilli powder. Mix well. Taste & check if the sauce is hot enough for you. Else add more red chilli powder. Add the sugar. Mix well.
Tip: If the tomatoes are too tangy then add some more sugar.
Let the sauce cook & simmer till the raw flavours fade away & the sauce begins to thicken. It should have the consistency of tomato ketchup.If it thickens beyond that add some water & mix well. Turn off the heat & keep the sauce aside.
Heat another fry pan for heating the tortilla’s. Meanwhile add 1/4 of the prepared sauce to the crumbled paneer.
Sprinkle some salt for the paneer. Mix well. This will be the filling. Keep aside.
The fry pan should be hot by now. Add a few drops of oil, maintain the heat to medium & dip the tortilla into the prepared sauce just so that it has a light coating of the sauce on both sides, add this tortilla to the fry pan & fry on both sides for just about a minute.
Transfer this tortilla to a plate or worktop & add 2-3 spoons of the paneer filling. Roll up the tortilla & place it in a baking tray. Make the other 3 in the way & place them next to each other as shown. Make sure you use a baking tray/glass vessel where they fit snuggly.
Tip: If you find the method of dipping the tortilla into the sauce & frying them messy then fry them without dipping them into the sauce. I like dipping in the sauce method as this is more flavourful.
Pre-heat the oven to 180 degrees C.
Once you have lined up all the tortilla’s, pour the rest of the sauce over the top of these lined up beauties. Spread it around evenly with a spatula. Spread the jalapeños on top. Now spread the grated cheese as the final layer. Place the dish/tray in the centre of the oven & then bake this for 10 – 12 mins.
Enjoy with some beer or a nice cocktail by the side.. 🙂
If you liked this recipe you may also like other recipe’s like – Mushroom Wraps, Greek Souvlaki wrap with salad & tzatziki, Sweet n Spicy Spinach Chicken – Chinese style, Pepper chicken in cream and basil with roast potatoes etc