ENCHILADAS[32]

www.uinspire.in
Saturday, December 28, 2013

Ingredients for the Dough
1 1/4 cup – Maize flour [flour of corn or makai atta]
3/4 cup – Plain flour [Maida, all purpose flour]
1/2 tsp - Oregano
3 Tbsp - Oil
To taste – Salt
Warm water

Ingredients for the Stuffing
250 gms - Paneer / cottage cheese (finely chopped)
1 pc - Onion (chopped)
2 pcs - Green chillies (chopped)
To taste - salt

Ingredients for the Hot Sauce
(Makes 2 to 3 cups)
4-5 cloves - Garlic (peeled)
1 1/2 Tbsp - Extra virgin olive oil
3-4 pcs - Onion (chopped into quarters)
4-5 pcs - Tomatoes (chopped into quarters)
1/2 medium - Capsicum (chopped into small pieces)
1 tsp – Carom seeds [Ajwain]
1 tsp – Oregano
To taste – Salt
4-5 whole – Dried red kashmiri chilies (deseed all except few of them and soak all together in 3/4 cup water for 15 to 20 minutes)

For Baking
4 Tbsp - Cooking cheese
Garnishing
Cream
Lemon juice (little)
Spring onion

Method for The Dough
Mix both the flours, oregano, oil and salt.
Knead it into a semi soft dough with the help of the water.
Keep it aside.

Method for the Stuffing
Mix all the ingredients together.

Method for the Hot Sauce
Heat the olive oil, then add the garlic, onion, tomatoes and capsicum.
Add the chilies with the water.
Cook till the tomatoes are soft.
Blend the mixture in a liquidiser.
Add carom seeds, oregano, salt and give it to a boil.
Serve as a topping or a dip.

Assembling and baking
Divide the dough into equal portions to roll each portion into thin rounds about 100 mm. (4") in a diameter with the help of plain flour.
Prick lightly with a fork.
Deep fry in oil very lightly.
Dip immediately into the hot sauce, fill with a little stuffing and arrange on a well greased baking dish.
Pour the remaining hot sauce and sprinkle the cheese over it.
Bake in a hot oven at 180 degree C for 20 minutes.
Garnish spring onions.
Serve hot with cream, little lemon juice on individual portions.

OPTION
Use the refried beans instead of paneer/cottage cheese