Veg Quesadillas Easy Recipe

Cuisine: Mexican

Serves : 2-3 pax

Ingredients:

  • Rajma/Kidney Beans 200 grams
  • Maida 100 grams
  • Aataa/Makke ka aataa 50 grams
  • Onion medium size 2 pieces
  • Tomato medium size 1 piece
  • Garlic Chopped 2 tablespoon
  • Green Chillies 2-3 pieces
  • Tomato Ketchup 3-4 tablespoon
  • Salt to taste
  • Pepper to taste
  • Oregano, chilly flakes(Mixed herbs) to taste

Method:

  1. Soak the Rajma overnight then boil in cooker adding only salt
  2. Chop the onion and tomato and keep aside
  3. Take a pan or kadai, add 3 tablespoon of oil, then add chopped onion along with garlic, cook till onion turns into translucent (pink colour), then add salt, pepper, mixed herbs into it.
  4. After that add chopped tomato and keep cooking, add tomato ketchup after the chopped tomatoes are cooked
  5. Add boiled rajma into the gravy now, cook till it turned into semi dry gravy
  6. For Tortillas, take a mixing bowl add Maida, Aataa and salt into it. Add water and make a soft dough
  7. Make small rounds of dough then with the help of rolling pin(belan) make thin rotis
  8. Cook the rotis from both the sides applying little oil, then fill it with the mixture of Rajma we prepared
  9. Fold the Roti from centre to give it a half moon shape
  10. Cook nicely from both sides, serve hot with garnish of cheese.

Chef Tips:

  • Cook the rajma till it’s fully cooked, like mashed
  • Spices you can increase or decrease according to your taste
  • While making tortillas dough must be soft
  • Serve with Salsa and Sour cream

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Stuffed Moong Dal Chila Rolls Easy Recipe

Cuisine : Indian Starters

Serves: 2-3 pax

INGREDIENTS:

  • Green Moong Dal whole/ Green Lentil 100 GMs
  • Paneer/Cottage Cheese 120 GMs
  • Salt to taste
  • Garam Masala to taste
  • Red Chilli Powder to taste
  • Green Peas 50 grams
  • Green Chilli 1-2 pcs
  • Onion medium size 1 pc
  • Capsicum medium size 1pc
  • Vegetable oil for cooking

METHOD:

  1. Take a thick bottom pan or cooker, add oil, then chopped onion, green chilly and capsicum into it
  2. Sauté for 2 min then add green peas, all the spices, then grated cottage cheese into it
  3. Cook well and dry all the water from it
  4. Take it out, cool it your stuffing is ready.
  5. Soak the Moong Dal for at-least 6-7 hours then make a fine paste of it.
  6. Take a flat pan or tawa, brush with little oil then pour the mixture. When the mixture is cooked stuff it with paneer and make rolls of it
  7. Serve hot with salad and mint chitney

CHEF TIPS:

  • Soaking of Moong Dal is important, while making the paste don’t add water into it. Add water later if needed.
  • The stuffing can be of paneer or anything you like to fill inside.
  • If you find it difficult to roll the Crêpe (Cheela) cook properly on medium flame so that it can be rolled
  • This recipe we haven’t used any flour or besan, if you want you can add into it

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Ghugni Easy Recipe

Cuisine: Indian Starter

Serves: 2-3 pax

Ingredients:

  • White Dry Peas 100 grams
  • Salt to taste
  • Red chilli powder to taste
  • Garam masala to raste
  • Amchur to taste
  • Onion medium size 1 piece
  • Green chilli 2 pcs
  • Tomato small size 1 piece
  • Lemon 1 pc

Method:

  1. Soak the white peas for minimum 3-4 hours or overnight
  2. Boil the white peas in cooker adding only salt into it
  3. Chop the onion, tomato, green chilly and keep it in a bowl
  4. After the white peas are boiled keep them in a bowl and add the chop veggies, salt and other spices
  5. Mix well adding lemon in it
  6. Serve hot

Chef Tips:

  • Make sure the white peas are soaked overnight
  • You can also add Imli water in place of lemon
  • The white peas are hard to cook so cook them nicely

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Kolkata Egg Rolls Easy Recipe

Cuisine: Indian Snacks

Serves: 2-3 pax

Ingredients:

  • Eggs 3
  • Aataa/Wheat Flour 100 grams
  • Maida/Refined Flour (Optional) 30 grams
  • Onion Small 1 piece
  • Cucumber small 1 piece
  • Salt to taste
  • Chat Masala to taste
  • Tomato ketchup 2-3 tablespoon
  • Chilli sauce 2-3 tablespoon
  • Mustard sauce 2-3 tablespoon

Method:

Making of Dough:
  1. Take a bowl, add wheat and refined flour together
  2. Add salt into it
  3. Add water and make a dough of it
Making of Omelette:
  1. Make the flat bread (Roti) of the dough by the help of Rolling pin (Belan)
  2. Cook for few seconds in the pan then keep aside
  3. Beat one egg with salt and then pour it on the pan and cook for few seconds
  4. The Roti prepared on step 2 put it on the omelette and cook from both sides
Making the Roll:
  1. Cut the onion and cucumber in Juliane cutting (Long Thin Cutting)
  2. Fill the roll with the veggies then add chat Masala, ketchup, mustard and chilli sauce
  3. Roll the Roti by covering the whole mixture inside of the roti
  4. Cut into pieces and serve hot with Ketchup and mustard sauce

Chef Tips:

  • The dough have to be soft
  • Roti have to be thin not thick so that roll can be easily prepared
  • The filing must be raw and use lemon juice if needed
  • The mustard sauce is important in Bengali rolls

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