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Vegetarian enchiladas is Mexican dish.  Here I have made it according to Indian vegetarian taste. It is full meal complete in itself. Its making is very simple.  Here below is its full recipe:
Ingredients
4 tortillas
For Sauce
5-6 ripe tomatoes
1 red bell pepper
1 finely chopped onion
1" piece of ginger
salt to taste
4-5 sweet basil leaves
1 fresh chili
1/2 tsp of red chili powder
2 tbsp of white vinegar
3 tsp of sugar
2 tbsp of oil
For Filling 
1 cup of boiled rajma
1 green bell pepper
1 /4 cup of finely chopped onion
1 fresh green chili
salt to taste
1 tbsp of white vinegar
2 tbsp of oil
Method
Making of Sauce
1. Heat the oil in a pan. Saute onion and ginger then add roughly chopped  red bell pepper.  Cook it for 2 to 3 minutes.  After that add roughly chopped tomatoes, basil leaves, white vinegar, sugar, salt, fresh chili, red chili powder and 1/4 glass of water.  Cover the pan with lid and cook till it gets soft.
2.  Now let it cool off completely. 
3.  Now take it in container of blender and blend it till smooth.  chatpati tomato sauce is ready.
Filling
1.  Heat the oil in a pan. Add onion and ginger and cook it till translucent. After that add finely chopped green bell pepper , 2 tbsp of boiled rajma water and salt. cover the pan with lad and cook it till semi soft.
2.  Now add rajmah and slightly mash it with potato masher.  Now cook it till thick . Filling is ready.
Stuffing the tortilla
Take 1 tortilla cut into 2 halves and place 1 tbsp of stuffing on each half and roll it or take one tortilla and spread stuffing and roll and cut into two according to your baking tray size.  Prepare all the rolls from tortilla like this.
Preparing for baking
1. Take a baking tray.  Spread some sauce 1 inch thick layer on basing tray.  Now place all the tortillas roll on it.  Again spread the sauce over it.  cover completely with sauce.
2. Now spread some cottage cheese in cubes or by grating it.  Mozzarella cheese/Cheddar cheese can be used instead of cottage cheese.
3.  Preheat the OTG for 10 minutes. Now place the tray on middle rack.  Bake it for 10 minutes on 180 degree Celsius. Now upper rods turn on for broiling.  Broil it for 5 minutes.
4.  Now take out the tray and garnish with basil leaves, finely chopped green onion leaves.
Vegetarian enchiladas is ready to serve
Enjoy Healthy Cooking!!!
See more recipes:
Kuttu Flour Puda or Chilla    
Chili Chilla    
Spicy Grilled Baby Corn Kabab    
Namkeen Puda or Chilla    
Bread Tikki chaat    
Corn stuffed Mirch Pakoras    
Double Colored Rice Poori    
Kale Patra or Patoud    
Mathi or Mathiyan    
Papaya Parantha    
Kuttu &sweet Potato Roti    
Ajvaini Lacha Parantha    
Boiled Rice Parantha    
Bread Loaf    
Mooli Wali Makki roti    
Plain Makki Ki Roti    
sweet Bread (Tutti Frutti)
Fried gorditas 
Burf wali Kulfi 
                                      -----------------
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Rajmah is a very popular dish in greater pan-jab area. We can make many dishes with it. Rajmah chawal is very popular food which is served with tamarind water with onion on chaat stalls. It also goes well with chapati, tandoori roti, mexican fried gorditas and naan etc etc.  Here below is the whole process how I made it:
Ingredients (For 8 bowls/katoris)
250 grams/1.5 bowl dry rajmah
6.5 cups of water
1/2 tin of tomato paste(85 grams)
1 spoon of salt
1/2 tsp of turmeric powder
1 big onion
1 inch piece of grated ginger
pinch of asafetida
1 tsp of cumin seeds
2 tbsp of oil
1 finely chopped green chili
1/4 tsp of red chili powder
1/4 tsp of garam masala
handful of chopped cilantro
Method
1. Soak the rajmah with enough water overnight or atleast 5 to 6 hours.
2. Next wash it with fresh water. Now take the soaked rajma with salt, turmeric powder, asafetida and 6.5 cups of water. Pour one drop of oil and mix. Boil it in the pressure cooker.  As soon as first whistles comes, lower the heat to the minimum and let it cook for 30 minutes. Now remove from fire.  Open it when it gets cooled down completely.
3.  Now heat the 2 tbsp of oil in a frying pan.  Add cumin seeds.  Let it splutter till it stops itself.  Now add finely chopped or grated onion and ginger and cook it till translucent.
4.  Next add 1/2 tin of tomato paste or finely chopped 4 tomatoes. Cook it till it starts separating oil.
5.  Now add this to the boiled rajmah.
6.  Now again keep the pressure cooker of boiled rajmah on the fire. Cook it till desired consistency and remove from fire.
7. Add garam masala and handful of chopped cilantro.
8. Transfer it into serving bowl.  Delicious rajmah is ready to serve,
Enjoy Healthy Cooking!!!
See more recipes:
Palak Paneer    
Tori Peels Paneer Saag    
Bottle Gourd Zest Kofta Curry   
Bhiss(lotus stem) & Aaloo Sabji    
Leafy Potatoes (wild sweet leaves)    
Tiny Pumpkin with Spring Onion leaves    
Guava Sabji Kachalu Dahi (curd) Wale    
Baigan (brinjal) Bhurta    
Stuffed capsicum with Potato    
Potatoes with Spinach Chutney   
Stuffed Green chili Peppers (peanuts)  
Mint Paneer Pasanda   
Bhindi Sabzi in Microwave   
Stuffed Karela with cabbage   
Stuffed Parwal/Parval   
Milky Corn Methi Paneer 
Bhutte Ki Bhurzee/Bhurtha
Onion Stuffed simla Mirch
Stuffed tori 
Tamarind water with onion 
                                                -------------------
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Koftas are made with various vegetables. Today I have made kamal kakdi/bhiss/lotus stem/nadru/bhay kofta.  It is very declicious and worth making.  Here below is its full recipe:
Ingredients
For Koftas
1 cup of boiled and grated lotus stem
1/2 cup of besan/chickpea flour
salt to taste
1/4 tsp of red chili powder
1/4 tsp of turmeric powder
1/4 tsp of garam masala
1/2 tsp of amchoor powder/mango powder
1 tsp of oil
enough oil for frying koftas
For gravy
1 roughly chopped  big onion
3 ripe tomatoes
2 roughly chopped green chili
1 inch piece of ginger
pinch of asafetida/heeng
1 tsp of cumin seeds
2-3 bay leaves (optional)
1/2 tsp of turmeric powder
salt to taste
1/2 tsp of  red chili powder
1/2 tso of garam masala
1/2 tsp of coriander powder
2 tbsp of finely chopped cilantro
2 tbsp of butter 
Method
Koftas
1.  Peel the bhiss/lotus stem and boil it into pressure cooker with 2 cups of water.  As the pressure comes, lower the heat and cook for 15 minutes. For this step, see the post "how to boil the bhiss".
2. Now grate the bhiss and add chickpea flour, salt, turmeric, red chili powder, mango powder, garam masala and 1 tsp of oil.  Mix it well and prepare small balls out of it with greased hand.
3.  Next heat the oil in frying pan/kadahi. Fry all the balls/koftas in hot oil till golden brown and then take out from the oil.  Koftas are ready.
Gravy
4.  Heat 2 tbsp of oil in a frying pan. Add asafetida/heeng, cumin seeds and let it crackle for a while.
Next add onion and ginger and cook it till light brown color.  After that add tomatoes and green chilies and cook it till oil comes out. Now keep it for some time so that it comes on room temperature.
5.  Now take it in the blender zar and blend it till smooth.  Some filter it through a sieve in order to get more smooth paste.  Here I have not done this process.
6.  Now Heat butter in a pan.  After melting it, add cumin seeds and bay leaves. After that put smooth paste of onion and tomato,salt turmeric, and coriander powder and cook it till oil droplets start coming out all around the masala.
7.  Now add the  left over water in which we have boiled the lotus stem. More water can be added till the desired consistency of gravy. Here I have added 1/2 cup of water more.
8.  Now cook it for 5 to 8 minutes. Then add fried koftas to it and cook it again for 2 to 3 minutes.  
9.  Remove from heat. Add garam masala and cilantro and mix gently.
10. Soft and delicious bhiss koftas are ready to serve. Transfer it into a serving dish.
Enjoy Healthy Cooking!!!
See more recipes: 
Kabuli channe 
Stuffed Parwal/Parval    
Milky Corn Methi Paneer 
Bhutte Ki Bhurzee/Bhurtha  
Onion Stuffed Simla Mirch
Palak Paneer  
Boiled Kathal Sabzi  
Tori Peels Paneer Saag   
Raw Banana Sabzi  
Bottle Gourd Zest Kofta Curry    
Bhiss(lotus stem) & Aaloo Sabji   
Leafy Potatoes (wild sweet leaves)   
Tiny Pumpkin with Spring Onion leaves   
Guava Sabji  
Gravy wale Aaloo 
Kachalu Dahi (curd) Wale   
Baigan (brinjal) Bhurta   
Stuffed capsicum with Potato   
Potatoes with Spinach Chutney   
Stuffed Green chili Peppers (peanuts)  
Mint Paneer Pasanda   
Bhindi Sabzi in Microwave  
Stuffed Karela with cabbage
Babycorn Sabzi 
How to boil bhiss 
                                             --------------------
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Achari Dal is little bit different from the dal we prepare everyday.  It is pickle flavered dal. Today I made achari Dhuli Urad dal. It is very delicious and full of pickle flavours.  Here below is its full recipe: 
 Ingredients
1 cup of  dhuli urad dal
salt to taste
1 tsp of tumeric powder
pinch of heeng
3 tbsp of oil
1/2 tsp of cumin seeds
1/2 tsp of onion seeds (kalongi)
1/2 tsp of fennel seeds (soanf)
1 tsp of mustard seeds
1 tsp of coriander powder
1/4 tsp of coarse methi powder
1 chopped onion
2 tomatoes
1 green chili
1/s tsp of red chili powder
1 inch piece of ginger
few twigs of cilantro
For chili pickle
2 -3 fresh big achari mirch
salt to taste
1/2 tsp of mustard seeds powder
1/4 tsp of methi powder
1/2 tsp of soanf powder
1 tsp of coriander powder
1/4 tsp of kalongi
1/2 tsp turmeric powder
1/4 tsp of red chili powder
1 tsp of mango powder
2 tsp of lemon juice
1/2 tsp of garam masala
1/2 tsp of oil
Method
1. Wash the dhuli urad dal with water few times. Now put this washed dal in a pressure cooker with 4 cups of water.
2. Add salt, turmeric and heeng in it and mix. Close the lid and keep it on the heat. As the first whistle comes, lower the heat and cook it for 5 minutes and remove from the heat. Today I have cooked it on hot plate.  As the first whistle came, I put off the heat and kept it on the hot plate till the cooker cooled itself. Hot plate remains hot for a longer time.
3.  Now mix all the achar/pickle masala ingredients together to fill the green chilies. Prepare the chilies by stuffing this mixture.
4. Heat the oil in a pan. Slightly fry the stuffed chilies in it and take out in a plate.
5.  Now in the same oil add mustard seeds, kalongi, jeera, and soanf. After that immediately add finely chopped onion and ginger to it and cook it on medium flame till translucent. Further add chopped tomatoes, finely chopped green chilies, soanf powder, coriander powder,red chili powder and cook it till oil separates from it. Or tomatoes can be blended in a a mixer with ginger and green chili.
6.  Now add this tadka in the dal. Add finely chopped cilantro and pinch of garam masala and mix well.
7. Now achari urad dal is ready. Transfer it into a serving bowl. Garnish it with the stuffed chilies by placing in it and serve immediately. It is served very hot.
Healthier version
Boil the dal with salt, tumeric, heeng, onion,ginger and tomatoes. For achari tadka-heat the oil in a kadchi or pan. Add mustard seeds first when it little bit done, add the the cumin seeds, kalongi, methi, soanf powder and coriander powder. Immediately add it to the boiled dal. Garnish with cilantro and stuffed green chilies. Serve hot.😄
Enjoy Healthy Cooking!!!
See more recipes:
Healthy Bhutta or Corn   
Palak Paneer    
Tori Peels Paneer Saag     
Bottle Gourd Zest Kofta Curry  
Bhiss(lotus stem) & Aaloo Sabji  
 
Leafy Potatoes (wild sweet leaves)  
Tiny Pumpkin with Spring Onion leaves    
Guava Sabji 
Kachalu Dahi (curd) Wale    
Baigan (brinjal) Bhurta   
Stuffed capsicum with Potato    
Potatoes with Spinach Chutney    
Stuffed Green chili Peppers (peanuts)   
Mint Paneer Pasanda    
Bhindi Sabzi in Microwave    
Stuffed Karela with cabbage  
Stuffed Parwal/Parval 
Moong and Masoor Dal 
Channa Dal for Pakwans 
                                          -----------------
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Chole/chickpeas/garbanzo/kabuli chane is my all time favorite dish. I am very fond of it. It goes well roti, parantha, rice, poori, tandoori roti, missi roti, bhatoore, nan, kulche, tikki, samose, pulav, poha, chaats, mathri, idlis, pasta etc.etc. list is long. It is mouth watering dish.  It is always a main attraction in any party. Not taking too much time, I come to its recipe how we can prepare it. Here below it is:
Ingredients
500 grams (2 bowls) of kabuli chole
2 medium sized finely chopped onion
5-6 tbsp of tomato paste
1"piece of ginger
2 fresh chilies
pinch of asafetida
1 tsp of cumin seeds
pinch of ajvain seeds
salt to taste
1/2 tsp of red chili powder
1 tsp of roasted cumin power
1 tea bag
1.5 tbsp of chaat masala
1 tbsp of garam masala powder
2 tbsp of oil
Method
1.  Wash and soak the kabuli /white chole  overnight or minimum 5 hrs.
2.  Now Take these soaked chole  in pressure cooker with 8 bowls of water, 1 drop of oil, 1 tea bag and salt. Close the lid and keep it on the heat. When it comes on full pressure and 1st whistle comes, lower the heat to minimum and cook it for 25-to 30 minutes.  Not more than that, otherwise chole texture will be spoiled. After 30 minutes, remove from heat. Adding 1 drop of oil  to the chole while boiling, helps in cooking faster.
3.  Let it cool off completely. Now open the lid and remove the tea bag.
4.  Now heat the oil in frying pan. Add pinch of asafetida/heeng and cumin seeds.  And let it crackle till it change its color to light brown. After that add ajvain seeds.
5. Next add chaat masala, garam masala powder, red chili and roasted cumin powder. After few seconds add chopped onion and ginger.  Cook it for few minutes as we cook for any other sabzi .
Now Add tomato paste.  Cook it till oil droplets seems around it.  Chowk/baghar/tadka masala is ready.
6. Then add this tadka masala to the boiled chole and mix well.  Now again cook these chole with tadka again  till gets desired thickness.
7.  Spicy kabuli Chole is ready to serve.
Enjoy Healthy Cooking!!!
See more recipes: 
How to Steam corns in Microwave  
Healthy Bhutta or Corn   
Palak Paneer    
Tori Peels Paneer Saag    
Bottle Gourd Zest Kofta Curry   
Bhiss(lotus stem) & Aaloo Sabji   
Leafy Potatoes (wild sweet leaves)    
Tiny Pumpkin with Spring Onion leaves   
Guava Sabji  
Kachalu Dahi (curd) Wale    
Baigan (brinjal) Bhurta    
Stuffed capsicum with Potato    
Potatoes with Spinach Chutney    
Stuffed Green chili Peppers (peanuts)  
Mint Paneer Pasanda   
Bhindi Sabzi in Microwave   
Stuffed Karela with cabbage   
Stuffed Parwal/Parval   
Milky Corn Methi Paneer 
Bhutte Ki Bhurzee/Bhurtha 
Onion Stuffed Simla Mirch
                                                ------------------
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