MEXICAN BREAD TARTLETS

The shells for these tartlets are made by pressing pieces of bread into muffin tines. The shells are brushed lightly with melted butter and baked until crisp. They are then filled with a mixture of spiced veggies. You can add veggies of your choice and top it with generous layer of cheese. Both the shells and the filling can be prepared ahead, then warmed and assembled for serving. These tartlets must be eaten warm after they’re baked and the cheese is all molten. These mini bread tartlets are the perfect end appetizer or side dish or starter/ snack for your kids birthday party. So follow the recipe given below and share your feedbacks below in the comment box.  

INGREDIENTS:

6-8 Bread Slices

1 Cup Red, Yellow, Green Bell Pepper, chopped

½ Cup Boiled Corn Kernels

1-2 chopped Green Chilli

1 tablespoon Garlic, chopped

Few Black Olives

Salt as needed

½ teaspoon Oregano

½ teaspoon Chilli Flakes

2 tablespoon Red Chilli Sauce

½ Cup Grated Processed Cheese

2 tablespoon Butter

1 teaspoon Oil

METHOD:

STEP 1 – Cut the hard edges of the bread slices

and roll them using a rolling pin.

STEP 2 – Lightly Grease muffin tray with butter. 

Press rolled bread slices into the cavities of a muffin tray.

STEP 3 – Brush breads with melted butter and bake in a pre-heated oven at 200 degree C for 8-10 minutes or until crisp. Keep them aside.

STEP 4 – For making filling, Heat 1 teaspoon oil and 1 teaspoon butter in a pan.

STEP 5 – Add chopped garlic and green chillies and sauté for a minute.

STEP 6 – Then add all the veggies and mix well. Saute for 1-2 minutes.

STEP 7 – Then add oregano, chilli flakes and salt as needed and mix well.

STEP 8 – Cook it for another 1-2 minute stirring occasionally. Filling is ready. Keep this aside.

STEP 9 – When the mixture is still hot add grated cheese and mix it well.

How to Proceed:

STEP 1 – Divide the mixture and put in the bread bowl/ katories.

STEP 2 – Top it up with some more grated cheese and sprinkle herbs and chilli flakes.

STEP 3 – Drizzle some chilli sauce on each bread tartlet.

STEP 4 – Bake it for 8-10 minutes on 200 degree C in oven or until cheese melts and gets browned.

JODHPURI MIRCHI BADA/ VADA

Mirchi Bada/ Vada is a popular street food from the colourful state of Rajasthan in India. Jodhpur is known for its famous mirchi bada/ vada and lines and lines of people queue up daily to have mirchi bada with bread as their breakfast in Jodhpur. Learn this yummy breakfast combo and enjoy the dish anywhere in the world. I followed the recipe of my favourite and very famous celebrity chef- Chef Ranveer Brar. A bit spicy with tongue tickling flavors. It is made by first stuffing the de-seeded bhavnagari green chillies with a delectable potato filling, coating them with a seasoned gram-flour on earth. You can have these yummy Rajasthani Mirchi Bada anytime of the day with zingy coriander or tomato sauce/ ketchup. A cup of tea, some snacks to bite on and a beautiful spot from where you can see the rain trickle down – isn’t this all that you could ask for??? Here is a step-by-step recipe to make Jodhpuri Mirchi Bada along with pictures to make it perfect.

INGREDIENTS:

7-8 Bhavnagari Mirchi

3-4 Boiled and mashed Potatoes

1 tablespoon Freshly Prepared Masala[sharing below]

1 tablespoon Coriander, chopped

1 teaspoon Aamchur Powder

¼ teaspoon Jeera / Cumin Powder

¼ teaspoon Asafoetida

For Besan Batter:

1 Cup Gram Flour/ Besan Ka Atta

½ teaspoon Chilli Powder

1 teaspoon Turmeric Powder

Salt as needed

Water for making batter

For Masala:

 ¼ Cup Fennel Seeds

½ Cup Coriander Seeds

1/8 Cup Chilli Flakes

Other Ingredients:

Enough Oil for deep frying

Tomato Ketchup and Green Chutney for serving

METHOD:

For making fresh masala:

STEP 1 – Heat a pan on low flame.

STEP 2 – Add fennel seeds, coriander seeds and chilli flakes and dry roast on low flame for few minutes.

STEP 3 – Tranfsre into a bowl and cool it.

STEP 4 – Add to mortar-pestle and grind it coarsely. Keep aside. You can use rolling pin and board for this.

How to Make a batter:

STEP 1 – In a mixing bowl, add besan flour, salt, red chilli powder and turmeric powder. Mix it.

STEP 2 – Now add water little by little and mix it well.

STEP 3 – Make a lump free thick batter. Do not make it too thick or too thin.

How to Proceed:

STEP 1 – Wash, pat dry the chillies and give a vertical slit keep the other side intact.

STEP 2 – In a bowl, add boiled and mashed potatoes and other ingredients with freshly ground masala powder, chopped coriander and mix well. 

STEP 3 – Remove the seeds from the chillies.

STEP 4 - Stuff this filling in the chillies tightly.

STEP 5 – Heat enough oil in a wide kadai on medium flame.

STEP 6 – Deep the stuffed chillies in besan batter and coat them well with the batter.

STEP 7 – Slowly slide the chillies in hot oil and deep fry them.

STEP 8 – Change the side with the slotted spoon and fry the vada/ pakoda until golden brown in colour.

STEP 9 – Remove and drain excess oil on tissue paper/ kitchen towel and serve hot.

Serve hot mirchi vade with your favourite chutney as an evening snack with a hot cup of masala chai and enjoy.