CHICKEN SALSA ENCHILADA

This is a simple and easy recipe for quick supper. When we have cheesy enchilada, truely amazingly good and incredibly awesome. These are like restaurant-style enchiladas, because they are so similar to the versions I have had when dinning out. Give them a try, surely you will not be disappointed!





“There's more, much more, to Christmas Than candlelight and cheer; It's the spirit of sweet friendship That brightens all year. It's thoughtfulness and kindness, It's hope reborn again, For peace, for understanding, And for goodwill to men!”       

If you are going to search an Christmas appetizer's recipe, there is endless of the recipes in allover the world. The entire month of December is an open  season for parties, every house, every one is in celebration mood. Treat your guest with this delicious Mexican savory dish or you enjoy this with your loved one in a snowy Winter evening.

                                                                                      

INGREDIENTS:
2 Tortillas
4 tbsps Red Chilli Sauce
1/3 cup Shredded Cheese

FOR CHICKEN FILLING:
4 OZ Boneless Skinless Chicken Thighs (washed)
1 Medium Carrot
4 Sprigs of Green Onion  (chopped)
1/4 tsp Black Pepper powder
1/4 tsp Garlic Pepper powder
1/4 tsp Red Chilli Flakes
1/2 Green Bell Pepper
1/2 Medium Tomato
1 tsp Lemon Juice
1/4 tsp Dried Oregano
1/4 tsp Dried Basil
Salt to taste
1 tbsp Oil

FOR SALSA:
1/4 of a medium sized Onion
2 Jalapenos (finely chopped)
1/4 cup Green Peas (frozen)
2 tbsps Sweet Corns
2-3 tbsps Mayonnaise

METHOD:

METHOD FOR CHICKEN FILLING:
Cut chicken thighs in bite sized pieces. Marinate the chicken pieces in lemon juice and salt. Keep aside for 30 minutes.

Cut carrot, tomato and bell pepper in thin slices. Set aside.

Heat oil in a non-stick pan. Add oregano and basil in it, fry for few seconds. Now add carrot in it. Fry for 2 minutes, then add green bell pepper and little salt in it. Saute for another a minute.

Add Green onions in it. Fry for another minute.

Now add marinated chicken it. Fry till chicken turns into whitish in colour. Add black pepper, garlic pepper, red chilli flakes and tomato in it. Cover and cook on medium low heat till chicken and vegetables are tendered.Open the lid and keep stirring for a minute or two. Now chicken filling is ready. Remove from heat and keep aside.

METHOD FOR PREPARING SALSA:
Chop onion finely. Beat mayonnaise. Mix all salsa ingredients in it. Combine well. Set aside.

METHOD FOR ASSEMBLING:
Preheat oven to 400 F. Pour 2 tbsps red chilli sauce in a baking tray.

Place a tortilla on a plate. Add half portion of salsa at the center of the tortilla.

Then add half of the chicken filling on the top of the salsa.

Roll up and place seam side down in baking tray. Follow the same proccedure for other tortilla too.

Pour the remaining red chilli sauce over the enchiladas.

Sprinkle shredded cheese on the top.

Bake for 15 minutes at 400 F, Sprinkle more cheese on the top and bake for another 5-7 minutes.

Remove from oven. Serve hot with spanish rice and beans or may serve as an fulfilling meal.

Enjoy Chicken Enchiladas!

TIPS: You may use canned enchilada sauce instead of red chilli sauce.

Sending to: 60 days to Christmas @ Cook like Priya & You Too Can Cook - Indian Food Recipes

RED LENTIL FRITTERS / MASOOR DALER BORA

Lentil Fritters are one of the most loved-fried snacks in all over India and many other parts of the world too. But Indian spices give an enhancing flavour to these fritters. Before I posted relish Bengal Gram Fritters and BENGAL GRAM FRITTERS CURRY / DALER BORAR TORKARI. Let's tell about the little bombs, red lentils fritters. I love the small pieces of onion and green chilli, that come in mouth with every bite. Quick to make, a great snack in a rainy evening. These crispy fritters was my dad's favourite one, and my mom usually made these on rainy evenings, we all enjoyed with a bowl of puffed rice and pipping hot tea. Dedicate this cruspy munchy mouthwatering snack to my "Guru".

INGREDIENTS:
1 Cup Red Lentil (masoor dal)
A pinch of Baking Soda
1/2 of a Medium Onion (finely chopped)
2 Green Chillies (finely chopped)
2 tbsps finely chopped Coriander Leaves
2 cloves of Garlic (minced)
1/3 tsp minced Ginger
1/4 tsp Turmeric powder
1/3 tsp Red Chilli powder
1 tsp Chaat Masala
Salt to taste
Oil for deep frying

METHOD:
Wash and soak red lentil in water for 2 hours.

 

Grind soaked red lentil to make a smooth paste. Set aside.

Now mix all other ingredients, except oil with the lentil paste. Beat nicely for 2-3 minutes.

Heat oil in a pan, Keep dropping 1 tbsp of mixture in hot oil. First fry them on low-medium heat and slowly take it to high heat.

Fry till fritters turn into golden brown. Remove from oil and place those fritters on a papper towel to absorb the excess oil from it.

Serve hot as a tea-time snack or just as a side dish with dal-rice.

Subho Vijaya Dashami or Happy Dassera to all of my blogger friends.

Linking to: Feast for your Guru

 



Sending to: Favorite Recipes: Vegetarian Recipes

PANEER BHURJI

 

This is an easy, quick and very flavourful Punjabi dish with full of protein. Who doesn't like eggs, paneer is a fabulous alternative to them. You can have it with rotis or parathas, make kathi roll or wrap of it or make paneer stuffed sandwiches or puffs; all are simply delightful and a great idea for lunch box. So, here is the recipe of luscious fingerlicking Paneer Bhurji! This is my Mom's favourite dish. She likes paneer too much. So here I dedicate this recipe to my Mom, my Guru.

INGREDIENTS:
1 Cup Grated/Crumbled Paneer (cottage cheese)
1/2 Green Bell Pepper, cut in small cubes
1 Large Onion (finely chopped)
2 Green Chillies (finely chopped)
1 Medium Tomato (finely chopped)
1/2 tsp Cumin seeds
A pinch of Asafoetida (hing)
1/3 tsp Turmeric powder
1/2 tsp Red Chilli powder
1/2 tsp Garam masala powder
1/2 tsp Dry Fenugreek Leaves (kasoori methi)
1/2 tsp Cumin powder
1/2 tsp Sugar (for flavour)
1 tsp Chaat masala
1 tsp minced Ginger
1 tsp chopped Garlic
2 tbsps finely chopped Cilantro
1 tbsp fresh Lemon Juice
3 tbsps Oil
Salt to taste

METHOD:
Heat oil in a pan. Add cumin seeds and asafoetida in it. When cumin seed crackles, add minced garlic in it, saute for 30-40 seconds. Now add onion in it. Fry till onion turns golden brown.

Now add tomato, turmeric powder, red chilli powder and salt in it.

Saute for 2 minutes, then add green chillies, minced ginger, garam masala and cumin powder in it. Fry till tomato gets fully mushy and spices leave oil.

Add grated paneer in it. Mix nicely so that paneer coats well with the spices. Add sugar and stir for 4-5 minutes on medium heat.

Now add finely chopped green bell peppers in it. It gives not only a nice colour but flavour too. Keep stirring for 2 minutes.

At this time add chaat masala, lemon juice, dry fenugreek leaves and cilantro in it. Stir for a minute or two. Remove from heat.

Garnish with chopped cilantro. Serve hot with roti, naan or paratha.

 

TIPS: You may use your curdled milk in this way.

          May add green peas in it.

          If you use Red, yellow or orange bell peppers instead of only green bell peppers,

          it gives a very colourful and attractive look.

 

Linking to: Favorite Recipes: Vegetarian Recipes

 

 

Linking to: FEAST FOR YOUR GURU



KOLAMBI BHAAT - KONKANI PRAWN RICE

Kolambi bhaat is an easy and simple recipe but tastes divine. When I was in Pune, I tasted this awesome rice recipe several times, not only very delightful but very flavourful too. The main flavour comes from prawns, coconut, mint leaves, coriander leaves and star anise definitely added a lovely aroma as well as appetizing and palatable.

Recipe source & acknowledgement: www.sanjeevkapoor.com

INGREDIENTS:
2 Cups Basmati Rice
42-45 nos medium sized Prawns (washed and cleaned)
2 medium sized Onions (finely chopped)
1&1/2 tbsps Lemon Juice
3/4 cup Shredded Coconut
3-4 Green Chillies
6-7 pods of Garlic
1&1/2" Ginger
1/2 cup Chopped Cilantro (coriander leaves)
12-15 nos. Mint Leaves
1 tsp Cumin seeds
3-4 Cloves
4-5 Cardamoms
1" Cinnamon
1 Star Anise
3 cups + 3 tbsps water
1 cup Coconut Milk
4 tbsps Oil
Salt to taste

METHOD:
Marinate prawns with little salt and lemon juice. Keep aside for 30 minutes.

Wash rice and soak it in enough water for 30 minutes, then drain water and keep rice aside.

Grind shredded coconut, green chillies, Garlic, ginger, mint leaves and cilantro with 3 tbsps water. Make a smooth paste. Set aside.

Heat oil in a deep frying pan. Add cumin seeds, cloves, cinnamon, cardamoms and star anise in it. Saute for 30-40 seconds, till nice aroma comes out. Add onions in it. Fry till onion turns into golden brown.

Now add marinated prawns in it. Saute for 2-3 minutes.

Add pounded paste in it. Mix nicely. Fry till spices leave oil from the side of the pan.

Add rice in it. Fold nicely, so that spices coat well on rice.

Now add 3 cups hot water, 1 cup coconut milk and salt in it. Mix Nicely.

When it starts boiling, lower the heat and cover and cook for exactly 15 minutes. Switch off the heat.

Serve hot with any spicy fish curry or chicken curry or just plain raita.

DRY ALOO GOBHI (SPICED POTATO CAULIFLOWER)

This is a traditional North Indian dish, where potato and cauliflower cooked on their own juices, not very spicy but too flavourful, goes well with rotis and parathas. Here is the simple recipe, I made little change according to my taste.

INGREDIENTS:
1/2 of a large Cauliflower (taken florets only)
2 medium Potatoes, chop potatoes into wedges
2 Bay Leaves
A pinch of Asafoetida (hing)
1/2 tsp of Cumin seeds
2 Green Chillies, cut into slits
1 tsp grated Ginger
1/3 tsp Red Chilli powder
1/3 tsp Turmeric powder
1 tbsp Coriander powder
1 tsp Dry Mango powder (amchur)
1/2 tsp freshly pounded Garam masala
1 tbsp fresh Lemon Juice
2 tbsps finely chopped Cilantro
3 tbsps Oil
1 tsp Clarified Butter (ghee)
Salt to taste

METHOD:

Combine grated ginger, turmeric powder, red chilli powder, coriander powder with 2 tbsps water in a small bowl. Mix nicely. Set it aside.

Heat oil in a wok. Add asafoetida, bay leaves, cumin seeds and green chillies in it. Saute for 30 seconds. Then add spice mixture in it. Saute till spices leave oil.

Now add cauliflower, potato and salt in it. Fold well.

Cover and cook for 15 minutes on medium heat. Stir occassionally. 

Now add 3-4 tbsps of water in it. Mix well and this is the time to add dry mango powder, garam masala, lemon juice, clarified butter and chopped cilantro in it. Mix nicely. Remove from oil. Serve hot with roti or paratha or as a side dish with streamed rice.