HOMEMADE MEXICAN SPINACH-CORN ENCHILADAS

Bring home the flavoure of Mexico, with these authentic Spinach-Corn Enchiladas. They are very soft and succulent pancakes stuffed with a luscious mixture of spinach and corn with veggies. This substantial veggie supper is quick to prepare and packed with goodness. Vegetarian enchilada is a popular Mexican dish and now onwards my families favourite. I made this with spinach and corn but you can make it with mix veggies too. This mix with veggies with homemade tortillas and enchilada sauce is such a tasty treat. This is the perfect Mexican dish, which is very delicious and exotic. These stuffed tortillas are baked along with cheese, making them rich, spicy and delicious. So here I am going to show you how to make these yummy and tasty stuffed enchiladas with step by step pictures.  

INGREDIENTS:

4-5 Tortillas [See tips]

For Sauce:

1 Cup Tomato Puree

1 Onion, finely chopped

1 teaspoon Garlic Paste

1 teaspoon Red Chilli Powder

Salt as per Taste

¼ teaspoon Black Pepper Powder

For Stuffing:

1-2  tablespoon Grated Cheese

2 Cups Boiled/ Blanched Spinach

½ Cup Boiled and Mashed Corn Kernels

                 ½ Cup Paneer, Mashed

2 tablespoon Fresh Cream

1 Onion. Chopped

1  teaspoon Garlic Paste

 ½  teaspoon Cumin Powder

¼  teaspoon Pepper Powder

1 ½  teaspoon Red Chili Powder

Salt as per required

Oil

Other Ingredients:

2-3 tablespoon Fresh Cream

2-3 tablespoon Grated Cheese

Pinch of Pepper Powder

                 ½ Cup Mix Pepper

METHOD:

STEP 1 – If not using readymade tortillas, then please check the recipe of tortillas in my blog itself. I have shared it in my blog sepertaely.[see tips]

For Making stuffing:

STEP 1 - In a frying pan, add oil, add chopped onions, chopped garlic and saute for a minute or two.

STEP 2 - Then add mashed corn kernels, spinach, paneer, salt and pepper powder, chili powder.

Mix it well and saute for 2-3 minutes.

STEP 3 - Now add fresh cream and mix well.

STEP 4 - Add cheese at last. Mix well and remove it in a plate and let it cool.

For Making Sauce:

STEP 1 - To make sauce, take oil in a pan add garlic, onion and saute well.

STEP 2 - Now add red chili powder,

tomato puree and water. Mix it well and cook for some time.

STEP 3 - Add salt and remove from heat and add pepper powder in it and cook.

Further Procedure:

STEP 1 - Now take ready tortillas. Add 2-3 tablespoon spinach-corn mix over it in a center.

STEP 2 - Fold the tortillas from both the sides and make rolls.

STEP 3 - Take a baking dish and add 2-3 tablespoon sauce at the base.

Place the ready tortilla rolls over it.

STEP 4 – Pour the remaining sauce and fresh cream over the tortillas.

STEP 5 – Sprinkle a generous amount of grated cheese and chopped peppers over filled tortillas.

STEP 6 -  Bake in preheated oven for 10-15 min on 180°C or until cheese is golden brown and ggeo…!!

 STEP 7 – Once done, remove from the oven. Serve ready enchiladas.

 Serve hot enchiladas with tomato ketchup or have it without any dip and surprise your family with this yummy Mexican Enchiladas.

You can make it on Sundays for lunch meal or as a main course for kids birthday parties or for your kitty parties.

NOTES: * I have shared the step by step recipe of tortillas separately just check….
https://kalpanaslacucina.blogspot.com/2016/12/homamade-flour-tortillas.html

HOMAMADE FLOUR TORTILLAS

Today I am sharing the recipe of homemade tortillas with you all. These are thin Mexican style flour tortillas with chewy texture. I have been trying out recipes for homemade flour tortillas for quite some time now, but I’ve never been thrilled with any of them. As per my opinion tortillas are too soggy, too sticky, too dry, too complicated. But I am so so happy with this recipe and I love the results and I think you will try this too. These are the best ever homemade flour tortillas which are tender, soft and flavourful. The best part it you can store them in an air tight container in refrigerator for 5-10 days and reuse as per your need. It’s very easy and quick recipe just made in five minutes.[if not may be ten at the most]. Once you take the first taste, you’ll never want a pre-packaged tortillas again. So here is the step by step of homemade flour tortillas…enjoy cooking..!!!

  

INGREDIENTS:

2 Cups All-Purpose Flour

½ teaspoon Salt

½ Cup Makkai Flour [maize flour]

¾ Cup Water[as required]

3 tablespoon Olive Oil

METHOD:

STEP 1 -  In a large bowl, combine flour and salt. Stir in water and oil.

Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough.

Let rest for 10 minutes

STEP 2 - Divide dough into eight portions.

On a lightly floured surface, roll each portion into a 7 inch circle.

STEP 3 - In a large nonstick skillet coated with cooking spray, cook tortillas over medium heat for 1 minute on each side or until lightly browned.

Keep warm.

STEP 4 - You can store them in the refrigerator in an air tight container and use it further.

NOTES: * Shelf life of these tortillas is 5-6 days in refrigerator. Keep them in an zip-lock bag in refrigerator.

SABUDANA SEEKH KEBABS / FASTING KEBABS

This recipe is a fancy look of sabudana vada. Very simple and easy recipe with the same ingredients of sabudana vada. This light and crispy sabudana seekh kebab is not only fun to eat snack but also a preferred fasting food during fasting days and festivals like Navratri. This is also an easy kid’s snack that can be served in breakfast or packed in their lunch box. Instead of deep frying it’s grilled so  require less oil . So it’s healthy too. The crunchy peanuts that puncuate every bite are something I look forward to in the kebabs !! This is served on fasting days or you can enjoy them as a evening snack or for kitty parties….!!!  So next time when thinking about sabudana vadasjust roll the dough on skewers or seekh instead of making patties and grill them. Hope you like the recipe….Enjoy cooking !!!!

INGREDIENTS:

For Kebabs;

2 Boiled and Mashed Potatoes

1 Cup Soaked Soft Sabudana [sago]

5 tablespoon Peanut Powder, roasted

2 tablespoon Rajgira Flour [optional]

Salt to taste

2-3 Green Chillies Chopped [as per your taste]

Chopped Corinader

½ teaspoon Sugar [optional]

Oil or Clarified Butter[Ghee]

For Chutney:

4-5 Green Chilies, finely chopped

Salt to taste

2 tablespoon Curd

½ Cup Chopped Coriander

2-3 tablespoon Roasted Peanut Powder

METHOD:

For Kebab:

STEP 1 - Add boiled and mashed potatoes together with sabudana.

STEP 2 -  Mix with roasted groundnut powder, finely chopped coriander leaves, rajgira flour, salt and a pinch of sugar and the rest of things.

STEP 3 -  Knead lightly to form soft dough.

STEP 4 -  Apply water on your palms and take a small portion of the dough.

STEP 5 - Form a log

and insert the skewers or seekh into it.

STEP 6 – Repeat the same and make the seekh with the rest of the dough.Keep them aside.

STEP 7 – Heat a grill pan with little oil.

STEP 8 - Brush the kebabs with clarified butter or oil.

 Cook over a grill pan until evenly browned.

STEP 9 - Drain excess oil on the kitchen towel is any.

Serve hot with any chutney.

For Chutney:

STEP 1 – Mix all ingredients for chutney in a mixer grinder and grind till smooth paste.

STEP 2 – Remove in a serving bowl and add little water to make thin consistency of chutney.

 

NOTE: * If you don’t eat coriander in fasting then avoid it.