Enchiladas

The list seems endless but it’s very easily put together. And you can make it easier by using shop bought sauce and salsa. And it makes enough to last you forever, well almost! Rice and beans cooked in a spicy salsa, wrapped in tortillas and coated with a tangy sauce and baked with cheese, what’s not to like? I did go overboard with the cheese but it was delicious anyway. The picture does not do justice as usualšŸ˜€. Make sure you use a big pan to bake it in one layer.

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INGREDIENTS

1Tb olive oil

1 garlic

1 onion

1 cup brown rice

1 cup salsa ( I used store bought)

2 cups stock

1 tsp jeera powder

2 tsp red chilli powder

salt to taste

1 can of black Mexican beans

1 tomato

coriander leaves

lemon juice to taste

200g can tuna or 300 g chorizo

2 cups cheddar cheese grated

enchilada sauce

12-15 tortillas

METHOD

ENCHILADA SAUCE

1 chipotle chilli from a can + 1 tb adobo sauce from the can (this is available in speciality shops and is yum)

3 cups stock

3 Tb oil

3 Tb plain flour

250 ml tomato puree

2 Tb chilli powder

3/4 tsp each garlic, jeera, onion powders

3/4 tsp oregano powder dry

salt to taste

Blend the chipotle chilli Ā and sauce with 1/2 cup of stock. Mix with the rest of ingredients except flour and oil.

Heat oil and fry the flour for a minute then add the above mixture 1/2 cup at a time boiling till it coats the back of the spoon. Set aside

You can avoid all this work and buy the bottled enchilada sauce.

Filling for tortillas

Heat 1Tb oil, fry the garlic and onion for a few minutes. Add the rice frying for 2 minutes then add the salsa, 2 cups stock, spice powders, salt and fry for two minutes. Cover and cook for 40 minutes.

Now add the can ofĀ tuna or chorizo (cooked ) if using, tomato and coriander leaves.

Preheat oven to 180C.

Pour 3/4 of the enchilada sauce onto a 23×30 cm tray. Fill the tortillas with the filling, roll and lay on the tray. Pour the rest of the sauce over, top with cheese and bake for 20 minutes.

Serves 8

Recipe source : Little spice jar

 

 

 

 

 

 

 

Vegetable soup

A quick soup to fix the Sunday blues! Quite similar to my earlier post this one is a bit simpler, quicker. Lots of veggies cooked in a spicy concoction of stock, coconut milk and red curry paste.

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INGREDIENTS

1x thumb sized ginger

few stalks of coriander stems and leaves

3 garlic cloves

4 red or green chillies, fresh

turmeric paste

3Tb Thai red chilli paste

1x 425 ml can of coconut milk

2 cups stock

2 kaffir lime leaves

2Tb sugar

1Tb fish sauce

2Tb mirin or soy sauce

Veggies of your choice, I used a few pieces of pumpkin, one corn shucked, 1 red capsicum, handful snow peas, handful mushrooms, 1 carrot

2Tb lemon juice

sprouts, spring onions, noodles, prawns, tofu or/ and bok choy are all optional. Use the soup as a base and add all or some of your choice of vegetables.

METHOD

Crush coarsely the ginger, garlic, green chilli and coriander.

Heat Ā 2 Tb oil and fry the paste for a minute then add the Thai red chilli paste. Fry for a minute then add the stock and coconut milk, kaffir lime leaves, turmeric paste, sugar and sauces. Bring to a rolling boil and add the veggies except snow peas. Boil till pumpkin is done. Then add the snow peas. If using sprouts or bok choy or prawns add them now. Boil for a minute. Remove and add lemon juice.

Serves 4

Adapted from Nigel Slater

 

 

 

 

 

Spicy sauce

When I made this sauce I knew I had hit jackpot! Packing a flavoursome lunch for the Family was always an issue as to how to make it interesting, varied and healthy to boot.Ā The sauce can be used in various ways. Don’t be fooled by the looks of it people. Try it out.

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INGREDIENTS

1/2 cup peanut butter

1/4 cup soy sauce

2Tb lemon juice

1Tb rice vinegar

1Tb sesame oil

1Tb honey

2tsp Sriracha

1 thumb sized ginger grated

Process the whole lot in your blender. You can add some hot water if it’s too thick.

This can be served over stir fried vegetables

With noodles

Over brown rice served with some boiled veggies and your favourite protien

Over fried tofu

Its endless…šŸ˜€

The sauce makes about a cup and can be kept in the fridge for 2 weeks

Recipe source: The Kitchn

 

Lobia or black eyed beans

Lobia is easy to cook and when I saw a canned version of one recently I made this in record time. With some hot rotis dinner was ready in a flash.

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INGREDIENTS

1x 425g can lobia or 1/2 cup dry beans soaked for a few hours

1 bigĀ onion

2 green chillies

2 fresh tomatoes or half a can of diced tomatoes

1Tb ginger and garlic paste each

1/2 cup yogurt

1/2 – 1tsp red chilli powder

1/2 tsp turmeric powder

2 tsp coriander powder

1 tsp Garam masala

salt

oil to cook

some Coriander leaves

METHOD

If using dried lobia cook using desired method and set aside. I used canned lobia. Drain the can and keep.

Heat oil in a pan and fry the onion till golden adding the ginger and garlic paste to fry for few minutes. Add the tomatoes chopped fine and cover till pulpy. Open and fry well. Add the yogurt and reduce heat. Stir for 5-7 minutes till yogurt is well melded with the rest of the stuff. Now add all the spice powders and salt. Add the green chillies split and stir for 5 minutes till the oil floats. Now add the lobia with its cooking water or if using canned lobia add a cup of water, cover and simmer for 1/2 an hour on low heat. Garnish with coriander leaves.

 

 

 

Ants nest cake

Adam Liaw’s Ant’s nest cake is my favourite cake. It has quite anĀ unusual taste which comes from the caramelised sugar added to it. The surface of the cake does look kind of funky like ants nest I presume, although I have yet to see an ant’s nest and will take Adam’s word for it!

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INGREDIENTS

220g caster sugar

85g butter softened

1-2 tsp vanilla essence

4 eggs at room temperature

125ml condensed milk

150g plain flour

1/2 tsp baking soda

METHOD

Preheat oven to 170C. Line and grease an 18cm round tin.

Heat sugar, swirling to melt to a dark caramel. Lower heat and standing well apart add 250 ml of boiling water. Do take care as there will be a lot of splitting. Stir well and remove.

Cream the butter and vanilla essence. Set aside. Whisk eggs and condensed milk. Stir in the caramel Ā then add this mix to the butter and whisk well.

Sift the flour and soda. Add theĀ wet mix gently stirring. The mix will not be smooth. Pour into tin and set aside for 2 minutes then bake for 50 minutes or till the cake tester comes out clean.

Serves: 8

Recipe source: Adam Liaw

 

 

 

 

Roasted eggplant with herby salsa

Globe eggplant roasted with oil and garlic topped with a salsa made with fresh herbs and topped with yogurt served on couscous or rice. Yum!

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INGREDIENTS

SALSA

1 garlic

11/2 cups parsley leaf and tender stalks

1/2 cup each mint and coriander leaves

2 Tb capers, 2 Tb lime juice

salt and pepper

1/2 cup extra virgin olive oil

Pulse the herbs and garlic then add the oil gradually processing till a paste is formed. Set aside.

Take 2 globe eggplants cut in half lengthwise retaining the stem. Slash the flesh in a couple of places. Crush 2 garlic and 1Tb oil and rub into the flesh. Up the skin too. Place on a tray cut side up pour over 2-3 Tb olive oil and bake in a 180C for 40 minutes or till flesh is tender.

Serve the eggplants with the salsa on top and dollops of yogurt. Accompanied with rice or couscous.

The leftover salsa can be drizzled over roast vegetables, used as a marinade for tofu and cooked in it and so on.

Serves 2-4

Recipe source: A vegetable butcher via Flipboard

 

Vegetable Kurma

This recipe ends my search for a good kurma recipe. I reckon it’s the lichen included in the recipe. Lichen or dagad phool looks like dried moss but the flavour it imparts is phenomenal. I found it in the local indian shop and was naturally delighted. It is used in goda masala, chettinad curries and so on. A little is all you need to transform the taste. Anyway here it is, the best kurma!

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INGREDIENTS

1 potato

1 carrot

1/2 cup peas

oil for cooking

1 tsp Jeera seeds

1 bay leaf

1 onion and a tomato

2Tb mint leaves

1 tsp each red chilli powder, turmeric powder, 1tsp lichen or dagad phool and Garam masala powder

2 Tb yogurt

1 tsp kasuri methi

1 tsp amchur or lemon juice

salt

water

PASTE

1/3 cup coconut

3-4 green chiliies

1 tsp fennel seeds

1Tb ginger garlic paste

1″cinnamon, 2 cloves, 2 cardamom

2 tsp daalia

a handful cashew

1 tsp poppy seed

Wash and chop vegetables into small dice.

Paste all the things under ‘paste’.

Heat oil, fry the jeera seeds, bay leaf then the finely chopped onions. When golden brown add the tomato. Cook till it is pulpy then add the lichen and the spice powders. Now add the pasted mix and fry well for 7-8 minutes till a nice aroma arises. Add the yogurt, mint leaves chopped fine, fry for a couple of minutes. Then add the prepared vegetables, the kasuri methi and 1-2 cups of water with salt to taste and cover and cook. If cooking in pressure cooker add 11/2 cups water and cook for a whistle on a low flame.

Serve hot with rotis.

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Dagad phool in all its glory!

You can use any vegetable of choiceĀ like beans, cauliflower etc. I used about 11/2 cups of veggies. Using potato always helps in thickening the curry.

Serves 4

Recipe source: Slightly adapted from Kanamma cooks