Enchilada

 Enchilada

Food Blogging Marathon from 2/9/2013 to 30/9/2013. Each day a new alphabet. 4 categories. 

Regional Food, 

Baked Dishes, 

International Flavors / Fusion flavors, 

Street Food / Condiments / Misc / Recipe less Posts on Food

Today it is E for Enchilada and my recipe is in

International flavours /Fusion flavours category

I live in a small rural town in a tribal area and availability of things is minimal. We as yet do not get any of the new veggies or spices or even regular out of season veggies/fruits/grains etc. Many time I have had to improvise and sometimes it becomes a whole new recipe, much liked by my daughters and so made often. 

Another big disadvantage I use to have here is electricity. We had heavy load shedding, upto 10 hours a day so baking was just not an option. That is why these Enchiladas are pan fried.

Luckily now we have our own solar power and I am able to bake a lot.

Enchilada

Ingrdients:

2 cups Kidney beans/rajma soaked for minimum 6 to 8 hours 
1/2 tsp red chilli powder
1/2 tsp cumin/jeera powder
1 tsp coriander/dhaniya/dhane powder
1 tblsp juice of lemon/lime
2 big tomatoes chopped fine
2 big onions chopped fine
2 tblsp chopped garlic
1 tblsp chopped green chilly or to taste

1/2 cup sweet corn kernels
1 cup chopped fresh coriander/dhaniya/kothimbir leaves
1/4 cup chopped fresh mint/pudina leaves



1 cup grated cheese + some more to put on top
Salt to taste
1 tblsp oil
10 to 12 fresh chapatis/rotis made of whole wheat flour
Readymade bottle of egg-less mayonnaise (mexican flavour) or make your own mayonnaise and add chilli powder and garlic paste to it. 

Method: 

Pressure cook soaked kidney beans/rajma in plenty of water for 15 minutes after two whistles. Do not drain the water. 
Heat oil and add rajma, add cumin and coriander powder, red chilly powder and salt to taste. Boil on high heat till all water dries up. Switch of heat. Cool. Add lime juice, oinons, tomatoes, garlic, chillies, corn, coriander and mint leaves. add 1 cup grated cheese. Add salt to taste and mix well with a light hand. Don't mash the rajma too much.






To make the Enchilada:
Place the chapatis on clean surface and add a tblsp of mayonnaise. Spread evenly.

 Add a big spoon or about 1/2 a cup of rajma filling in vertical line in the center of the chapati.

 Now fold the Enchiladas as shown in the following pictures.
Fold the two sides 

then fold the bottom slightly and roll into a small packet.

Rolled Endhilada.

Do this with all the chapatis.

 Now shallow fry the rolled enchiladas very carefully. First put them seam side down and fry for a couple of minutes. turn carefully and fry the other side. They should be light brown in colour and crisp on the out side.
Serve hot with lots of grated cheese on top.

 If you want you can bake the enchiladas too. Put them in a buttered baking dish top with some tomato sauce and sprinkle lots of cheese and bake in moderate hot oven till cheese melts and is light golden brown.

My other posts in FBM # 32
A - Alu Vadi
B - Besnache Ghavan
C - Chilly Cheese Toast
D - Dak Dhokli