Chicken Enchiladas

Mexican food is something which is very close to our Indian food pattern.They use different spices like us and really relate to some of our famous food.
Enchiladas is one of them.It nothing but corn tortillas wrapped with staffing. In my words it is just a modified version of Indian roll(Chicken/Paneer) with cheese. Though rather than making it with corn tortillas I really really prefer to make it with flour tortilla. My Indian reader who are wandering what  tortilla is , it is nothing but our famous 'Roti' and for this preparation we need soft flour roti's. So lets start preparing this.

Ingredients:

• 500gms boneless chicken
• 6 flour tortillas
• 2 tomatoes
• 4-5 cloves of garlic
• 2-3 teaspoon of cumin
• 1 teaspoon sugar
• salt as per taste
• 1/2 teaspoon chili powder
• 2 dry red chili
• 1 cup of  shredded cheese
• 6 mozzarella cheese slice
• chopped coriander 2-3 teaspoon.
• 1 teaspoon of chili flex.
• 1teaspoon ginger garlic paste.
• 1 teaspoon green chili paste.
•  3-4 teaspoon white oil

Procedure:

• First we need to cut the chicken in small pieces.
• Take a frying pan and put it in high heat.Pour oil in it and then add those chicken pieces.
• Add ginger garlic paste ,green chili and mix it really well.
• Add some salt,chili flex and let it fry in high heat till it become light brown and soft.
• Do not fry it too much otherwise it will become hard.We want the chicken very soft and juicy.
• Now we need to make the Enchiladas sauce.If you want you can buy it from store but I love to make this at home because in that case I can modify the taste of the sauce as per mine. Today I will share my version of enchiladas sauce.
• Take a non-stick and put tomatoes,garlic,cumin,red chili,onion and dry roast it.Once tomatoes start burning little bit smash it and mix it well.Put it in high heat let it mix for another 5-10min and then let it cool down.

• Take a mixer grinder,pour the mixture,add 1teaspoon salt,1 teaspoon sugar,1/2 teaspoon red chili powder and make a smooth paste and our Enchiladas Sauce is ready.
• Take a Square glass ware and spread 4-5 tablespoon of sauce in it.

• Take a flour tortilla,put 3-4 teaspoon of chicken in one side of the tortilla and sprinkle 1-2 teaspoon of shredded cheese on top of it.Then roll it tightly and put it on top of the sauce putting the open side down. 

• Arrange all the Tortillas like the first one.

• Add 7-8 table spoon Enchiladas sauce that we made, and spread it evenly.

• Put sliced cheese on top of it. if you want you can put shredded cheese as well.That does not make much different in taste but I prefer to put slice cheese.

• Cover it with aluminum  foil.
• Preheat your oven to 350 degree Fahrenheit or 180 degree Celsius and cook it for about 20mins.
• Remove it from oven,sprinkle some chopped coriander and chili flex and again cook it for another 5min.
• And then your enchiladas is all ready to serve. Those who don't eat chicken they can use paneer instead of it and it will be equally tasty.

 

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Mutton Rezala

This mouthwatering recipe is originated in Bengal and probably one of the best selling items in all the restaurant. It is basically a slow cooking dish with nice flavor incorporated in it and served with nun or paratha mainly. So lets start preparing this.

Ingredients:

• Mutton 300gms
• Plain Curd 1/2 cup.
• onion paste 1/2 cup
• Cashew Paste 4 table spoon
• Poppy seed paste 4 table spoon
• Dry red chili 4
• Black pepper 1teaspoon
• Ghee 1 tablespoon
• Bay leaf 2
• 4green cardamom(elach)
• 5-6 cloves(labongo)
• 1cinnamon stick(daruchini)
• 2 mace(joyetri)
• 1/4th nutmeg(jayfol)
• 1 teaspoon black cumin seed(sahi jire)
• 1 teaspoon white pepper seed(sah morich)
• White oil 2 tablespoon
• Onion Paste 1/2 cup
• Ginger Garlic pate 2 teaspoon
•  Salt as per taste
• 1 teaspoon sugar

Procedure:

•  Take a nonstick pan  and dry roast cardamom,cinnamon,cloves,mace,nutmeg,white pepper and black cumin seed. Then grind it in a grinder to get the Rezala Masala.
• Marinate the mutton in curd and ginger-garlic paste for about 1hour.
• Take a non-stick pan and add ghee and oil.
• Add bay leaf,black pepper and dry red chili in it.
• Add onion paste and fry it for about 5-10mins.
• Add mutton and ginger garlic paste and mix it really well.Fry it till the raw flavor of ginger and garlic vanished.
• Then add cashew and poppy seed paste and mix it really well.Increase the flame and cook it till it releases  oil from it.Then add the masala that we made for about 2 teaspoon and salt as per taste and mix it well.
• Add about 2 cups of water and cover the lid.Put it on low heat for almost 40-45mins.
• You can cook it in pressure cooker as well.In that case you need to wait till 3-4 whistle while putting it in low heat. But I prefer to cook in normal non-stick pan specially when for small amount like 250gm-300gms mutton.But prefer to use cooker only when the quantity is more than that.
• You can increase and decrease the number of red chili as per your taste.If you like to make it more hot you can increase the number of red chili.
• But normally it is never too hot.
• After 40-45min or 3-4 whistle serve it will be ready. If you are cooking in non-stick pan please check with a fork if the mutton is cooked properly or not.If not then add little more water and cook it for another 10-15mins(as required) by covering the lid.
• Serve your Rezala with nun or Paratha.

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Fuchka

Fuchka,Pani puri,Gol gappa whatever you like to name it ,it is just the same dish named differently in different part of India and probably the most famous street food for all seasons.One interesting thing about it is, you don't really enjoy it if you are eating it alone.But if you are eating it with your friends or family while discussing about your daily life or about the Fuchka itself, like you need it to be more/less spicy,or need some extra coriander in the smashed potato,then only you get the real taste.I still remember how I used to eat fuchka in my school and college days with my friends.Now I really really miss those days, those Fuchka and those unnecessary talk as well. I wish I could go back to those days again.I know I cant but what I can do is to share the recipe at least.Lets do it then.

Ingredients:

For the puri:

• Semolina 1cup(Suji)
•  2 table spoon flour
• pinch of salt
• white oil

 For stuffing:

• 1 boiled potato
• 1/2 teaspoon cumin powder
• 1/3rd teaspoon red chili powder
• 1/2 teaspoon black salt
• chopped coriander
• 1/2 cup boiled chickpeas (chola)

For the water:

• 4cup plain water
• 1/2 teaspoon of tamarind pulp(tetuler pulp)
• salt as per taste
• 1 teaspoon lemon juice
• black salt 1/3 rd teaspoon
• cumin powder 1/2 teaspoon

 Procedure:

• Mix flour,semolina and salt.Pour some water and mix it well to form a dough.
• Cut the dough in very tiny round piece.There will be at least 35-40 pieces of fuchka from this dough.
• Roll each of them very thin and deep fry it in oil.
• Please note to deep fry it in high flame otherwise it wont be crispy.
• Smashed the boiled potato and then add cumin powder,black salt,salt,chili powder,boiled chickpeas and chopped coriander one by one. Mix them really well.I do prefer to add chopped green chili's as well but this is completely optional.
• Now take a bowl and pour 4cups of plain water in it.Then add tamarind pulp,salt,lemon juice,black salt and cumin powder.Mix it really well.As we are adding black salt and normal salt , please make sure to add it in right proportion.
• Now put potato stuffing in each Fuchka,dip it into the water and eat it with a wide open mouth.
• You can actually preserve those fuchkas for many days.Just after frying give it some time so that it comes in normal temperature.Then put all fuchkas in a good air tight container.Then eat it whenever you need.

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