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Monday, September 7, 2020

Buffalo Chickpea Taquitos with Chipotle Aioli and Mango Salsa

 


Buffalo Chickpea Taquitos are delicious Mexican appetizers. To be frank, they can be a great idea for lunch or dinner. Taquitos are the smaller tacos with spicy filling that have been rolled. Traditionally, tortillas are made with corn flour. If corn flour is not available, you can always make some fresh tortillas using plain flour. They can be more flavorful than store bought ones.The filling of taquitos is made with chickpeas mixed together with homemade buffalo sauce. 

These awesome taquitos are best served with chipotle aioli and mango salsa. I also like to serve this dish with regular tomato salsa. But serving this dish with mango salsa, it’s like giving an extra goodness to your dish. Without missing out any components of the dish and with the togetherness of all the components can make this dish a royal and  best meal treat to you.

This dish has five components – 

  • Mini Tortillas
  •  Instant Homemade Buffalo sauce
  • Buffalo Chickpea filling (Spicy Chickpea filling)
  • Chipotle Aioli 
  •  Mango Salsa.  
The process of cooking might be long but everything done in steps is always easy and absolutely delicious too.


 

1. Tortillas

Ingredients

  • All-purpose flour -1&1/2 cup
  • Baking powder – 1 tsp
  • Salt to Taste
  • Oil – 2 tbsp
  • Warm water – ¾ cup to 1 cup

 

Method

  • Combine all the dry ingredients into a bowl.
  • Add required amount of warm water to the flour mixture and make a soft dough.
  • Cover the dough with damp cloth and let it rest for at least 30 minutes.
  • For taquitos, we need smaller tortillas than regular size tortilla.
  • Divide the dough into smaller balls
  • And roll out the dough into semi thin tortilla.
  • Dust some flour while rolling out the tortilla.
  • Heat a skillet on medium flame and fry it till you see golden brown spots on both the sides.
  • Tortillas are ready.

 

2. To Make Buffalo Sauce 

Given quantity of ingredients can yield around 4tbsp of buffalo sauce. You can always make it in larger quantity based on your need. The leftover sauce can be refrigerated and can be reheated on the stove top or microwave to make the sauce smooth again.

Ingredients

Method
  • Into a saucepan, add in melted butter, hot sauce, vinegar, paprika powder and garlic powder.
  • Place the pan on medium flame and whisk it continuously until the mixture starts to simmer.
  • Turn off the flame. Add in salt and mix it nicely.
  • The sauce will thickens as it cool down.
  • Buffalo sauce is ready. This sauce can be used in any recipe or can be served as a dipping sauce

To Make Buffalo Chickpea filling

Ingredients

  • Boiled Chickpeas –3/4  cup
  • Onion (chopped) – 1 medium
  • Turmeric powder- ¼ tsp
  • Cumin powder – ½ tsp
  • Garlic powder – ½ tsp
  • Pepper powder -1/4 tsp
  • Tomato Sauce – 2 tbsp
  • Buffalo sauce – 4 tbsp
  • Vinegar – 1tsp
  • Salt to taste
  • Oil – 2 tsp
  • Cilantro(chopped)- to garnish

 

Method

  • Heat oil and add chopped onion. Fry till they are slightly light brown in color.
  • Add all dry masala powder and salt. Saute for few seconds.
  • Add boiled chickpeas. Cook it for 5 to 6 minutes.
  • Add tomato sauce and buffalo sauce in the chickpeas mixture.
  • Mix well and sauté for another 2 minutes.
  • Then add vinegar and mix everything well.
  • Lastly garnish chickpeas filling with chopped cilantro.

 


3. Chipotle Aioli

  • Mayonnaise – 1/4 cup
  • Chipotle powder -1/4 tsp (can be replaced it by paprika powder)
  • Garlic powder -1/4 tsp
  • Pepper powder – ¼ tsp
  • Chilli Sauce – 1&1/2 tsp
  • Lemon juice – 1 tsp
  • Salt to taste

 Method

  • Combine all ingredients into a bowl and mix well

 

4. Mango Salsa

Ingredients

  • Mango (chopped) -1/2 cup
  • Tomato (chopped) – ¼ cup
  • Onion (chopped) – 2 tbsp
  • Cilantro (chopped) – 1 tbsp
  • Pepper – two pinch
  • Salt to taste
  • Lemon juice -1 Tsp

 Method

  • Combine all ingredients into a bowl and mix well

 

To Assemble Taquitos

  • Place tortillas on the plate.
  •  Scoop out 2tbsp of spicy chickpea filling onto each tortilla and roll tightly.
  • You can make these rolls ahead of time and just roast them on the skillet until warm before serving.
  • Serve these buffalo chickpea taquitos with chipotle aioli and mango salsa.

 


Wednesday, September 2, 2020

Chow Chow Bhath - The Popular Breakfast Combo Dish

Chow Chow Bhath is the popular breakfast dish served in almost all hotels of Bengaluru. This breakfast consists of three dishes which is savory Rava Bhath, sweet Rava Kesari and Coconut chutney.

This breakfast combo idea can be prepared for breakfast or for brunch. The combination of three dishes is too good. The savory, sweet and spicy compliments each other equally. Every home has its own recipe to create these basic dishes (Rava Bhath, Rava Kesari and Coconut Chutney). Even I got my own recipe to create these dishes but was never satisfied with its taste. With few variations in the recipe, finally I was able to get the taste in the dish that I was looking for. If u really looking for that restaurant style taste into dishes, do try out my recipes. You will be amazed  with the results. Coconut chutney is already posted in the blog. Do checkout the recipe of chutney here

Rava Bhath

INGREDIENTS

  • Semolina or Rava (use fine variety) – 1 cup
  • Cumin seeds –  1tsp
  • Mustard seeds – 1 tsp
  • Bengal gram (Chana dal) – 2tsp
  • Black gram (Urad dal) – 2tsp
  • Onion – 1 small (chopped)
  • Green chilies – 2 nos (chopped)
  • Ginger – ½ inch piece (crushed)
  • Curry leaves – 6 nos (fresh or dried)
  • Cashewnuts – 10 pieces (do not skip this, cashewnuts bring out taste while cooking with semolina)
  • Ghee – 2tbsp
  • Water – 3 cups
  • Milk – 1 cup
  • Salt – ¾ to 1tsp

 

METHOD

  • Dry Roast semolina or rava on the low flame until you get nice aroma from it.  Also add cumin seeds while roasting semolina. This will make Rava Bhath tastier. Keep it aside for later use.
  • Heat ghee into a frying pan, add mustard seeds, bengal gram and black gram. Fry them for around 30 seconds.
  • Then add chopped green chilies, crushed ginger, curry leaves and cashew nuts. Fry for another 30 seconds.
  • Then add 3 cups of water and 1 cup of milk.  Mix everything well and let the mixture come to boil.
  • Once the mixture starts to boil, lower the flame.
  • Add salt in the roasted semolina before adding to the mixture. If salt is added directly into the mixture, milk might get curdle.
  • Now slowly add roasted semolina into the mixture and stir continuously until the mixture thickens.
  • Turn off the flame and cover the pan with the lid. Let the mixture rest for another 5 minutes.
  • Here we go Rava Bhath is ready to serve. Rava Bhath tastes best when served with white chutney.

 Rava Kesari 

INGREDIENTS

  • Semolina or Rava (use fine variety) - 1 cup
  • Ghee – 4 tbsp
  • Raisins – 1 tbsp
  • Cashewnuts – 2 tbsp
  • Cloves – 2 nos
  • Cardamom – 2 nos
  • Hot Water – 4 cups
  • Sugar – ¾ cup
  • Orange color – a pinch
  • Cardamom powder – ½ tsp (optional)

 

METHOD

  • Heat ghee into a frying pan and add semolina (rava). Fry semolina on low flame until its color slightly changes it to creamish in color.
  • Also add raisins and cashewnuts along with semolina while roasting. Otherwise raisins and cashewnuts can be fried separately.
  • Add hot water in the roasted semolina and stir it continuously to avoid forming any lumps.
  • Then add sugar and cardamom powder. Mix well until sugar melts into the mixture.
  • After adding sugar, semolina mixture might look little thin.
  • Cook the mixture for another 5 minutes or until the mixture slightly thickens. Turn off the flame.
  • Rava Kesari is ready to serve.


 

Monday, August 31, 2020

Crispy Okra or KurKuri Bhendi


Kurkuri bhendi or Crispy Okra (Ladies finger) is a spicy fried snack made with okra(ladiesfinger),chickpea flour(besan) and Indian spices. It is very delicious and can be prepared in very less time.

If you’re really bored of the regular preparation of okra, this dish can really pep u by falling in love with okra again. The Chaat masala plays a vital role in this dish as it adds tangy flavor to the dish.  For more tanginess you can squeeze a lemon juice and give it a toss just before serving.  This recipe should be served immediately as it becomes soggy and does not tastes good if kept for longer time. It can be served as snack or as a side dish with your regular meals.

INGREDIENTS

  • Okra (Ladies finger or bhendi) -250 gm
  • Redchilly powder – 1 tsp
  • Turmeric powder – ¼ tsp
  • Coriander powder – ½ tsp
  • Cumin powder – ½ tsp
  • Garam  masala powder – ½ tsp
  • Chat Masala powder – 1tsp
  • Chickpea flour or Besan – 4 tbsp
  • Rice flour – 1&1/2 tbsp
  • Salt to taste
  • Oil for frying (I used mustard seed oil)
  • Lemon -optional




METHOD

  • Wash and pat dry okra completely using kitchen towel. Once it dries off completely, then slice the okra thinly. This step will give you non sticky okra or bhendis.
  • Cut okra horizontally into 4 pieces and discard the seeds as much as possible.
  • Into a bowl add in all the cut okra, red chilly powder, turmeric powder, coriander powder, cumin powder, garam masala powder, chaat masala powder and salt.
  • Toss all the ingredients well and let it rest for at least 5 to 10 minutes.
  • Then add in chickpea flour and rice flour. Mix everything lightly such that flour coats all the okra pieces.
  • Do not add any water, the moisture left in the okra will be enough to mix the flour into it. If required, thenathen only 2 tbsp of water not more than this.
  • Heat oil into a frying pan.
  • Fry the flour coated okra into hot oil in 3 to 4 batches.
  • If you crowd okra while frying, they might not become crispy and sometimes remain uncooked.
  • Remove the fried okra on a plate lined with tissue paper to drain the excess oil.
  • Crispy Okra or Kurkuri Bhendi is ready to serve.
  • Sprinkle lemon juice on crispy okra just before serving.
  • Kurkuri Bhendi or Crispy Okra are ready to serve.

 

Sunday, August 23, 2020

Mackerel Fish Fry

 



INGREDIENTS
  • Mackerel fish - 5 nos, big size
  • Red chilly powder - 2 tsp (adjust as per your taste)
  • Tumeric powder - 1 tsp
  • Coriander powder - 1&1/2 tsp
  • Ginger -garlic paste - 2 tbsp
  • Fine Rava or Semolina - 3/4 cup ( recommended to use thin variety for best result)
  • Lemon juice - 1&1/2 tbsp
  • Salt - 1&1/2 tsp (adjust as per your taste)

METHOD
  • Clean and gut mackerel fish . Wash it thoroughly in the water for multiple times till you do not see any red water in cleaned water
  • Then give slight cut on their skin.
  • Then add salt, turmeric powder, lemon juice,red chilly powder, coriander powder and  ginger garlic paste to the fish . Mix well and marinate the fish for half an hour or at least 15 minutes.
  • Heat tawa on medium flame and spread oil evenly on the tawa.
  • Spread rava or semolina in the wide plate and roll each fish into the rava.

  • Shallow fry it on medium flame until the fish get nice golden colour on it  or till it is crispy on both the sides.
  • Repeat the process for other remaining marinated fish.
  • Here we go Mackerel fish fry is ready to serve.

Tuesday, August 18, 2020

Tortilla Roll Ups - Easy and Quick Mexican Appetizer



Tortilla Roll ups is an easy party appetizer filled with cream cheese, cheese, veggies or chicken. It can be perfect for any party. The best alternative for cream cheese in this dish can be hung curd. So I found it’s wise to use hung curd when cream cheese was not available with me.

Every bite of torilla roll ups just melts into your mouth.  The best part of this dish is it can be prepared a day ahead and refrigerate it until serving.  I tried these roll ups with two types of tortillas- regular tortillas and tomato garlic tortillas. Both flavors were amazing and in future posts will showcase these amazing roll ups with different flavors of tortillas

    

  To make Plain Tortilla

  • All-purpose flour – 1&1/2 cups
  • Yogurt – 1/4 cup
  • Baking powder -1&1/2 tsp
  • Salt – 1/2tsp
  • Water –as needed to make soft dough
  • Extra flour for dusting

 Method

  • Combine all the ingredients into a bowl.
  • Knead everything well until you get soft and smooth dough. Use water as needed.
  • Let the dough rest for 30 minutes.
  • Divide the dough into small balls and roll out each ball into round thin disc. 
  • Heat skillet or tava on medium flame and place tortilla on the skillet.
  • Roast the tortillas until you see brown spots on it.
  • Store the roasted tortillas wrapped in the cotton cloth, so that they remain soft for longer time.

 To Make Tomato Garlic Tortillas

  • All-purpose flour – 1&1/2 cups
  • Yogurt – 1/4 cup
  • Baking powder -1&1/2 tsp
  • Salt – 1/2tsp
  • Water –as needed to make soft dough.
  • Tomato puree – ½ cup
  • Garlic powder – ½ tsp

Method

  • Cook tomato puree until it becomes a thick kind of paste.
  • Then add garlic powder into it. Mix everything well.
  • Let the mixture cool down before we add it into the flour mixture.
  • Combine all the ingredients into a bowl. 
  • Add tomato garlic paste into the flour mixture.
  • Knead everything well until you get soft and smooth dough. Use water as needed
  • Let the dough rest for 30 minutes.
  • Divide the dough into small balls and roll out each ball into round thin disc.
  • Heat skillet or tava on medium flame and place tortilla on the skillet.
  • Roast the tortillas until you see brown spots on it.
  • Store the roasted tortillas wrapped in the cotton cloth, so that they remain soft for longer time.

 To Make Filling

  • Hung curd – 1 cup
  • Green olives or Black olives – 6 no’s , finely chopped
  • Red bell pepper (chopped) – 2 tbsp
  • Green bell pepper (chopped) – 2 tbsp
  • Garlic powder – ½ tsp
  • Cumin powder – ½ tsp
  • Red chilly powder – ¼ tsp
  • Shredded cheese – ½ cup
  • Salt – a pinch

 Method

  • Into a bowl, combine hung curd, chopped olives, chopped red and green bell peppers, garlic powder, cumin powder, red chilly powder, salt and shredded cheese.
  • Mix everything well and filling is ready.
To Assemble the roll ups
  • Spread even amount of the filling mixture onto the tortillas.
  • Roll tortillas and chill in the refrigerator until ready to serve.
  • To serve, slice the chilled, rolled tortillas into 3/4 inch slices and arrange on a large serving platter.

Look at these scrumptious bites.. They are awesome in all ways..Do try and leave me your feedback or suggestions in the comments section right below .