Mexican Enchilada with Indian twist.
Hey everyone, it's Jim, welcome to my recipe page. Today, we're going to prepare a special dish, mexican enchilada with indian twist. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Mexican Enchilada with Indian twist is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. Mexican Enchilada with Indian twist is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can have mexican enchilada with indian twist using 19 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Mexican Enchilada with Indian twist:
- {Take of For stuffing A.
- {Make ready of Rajma or kidney beans.
- {Take of cumin seeds.
- {Get of coriander powder.
- {Prepare of cumin powder.
- {Get of red chilli powder.
- {Take of tomato purée.
- {Prepare of oil.
- {Prepare of For stuffing B.
- {Prepare of black olives.
- {Take of cooked brown rice.
- {Take of Cajun powder.
- {Take of grated processed cheese.
- {Make ready of Black pepper powder.
- {Prepare of Salt.
- {Get of For Enchilada.
- {Get of tortilla.
- {Take of Oil to fry.
- {Prepare of For garnish - lot of grated processed cheese, chopped green chillies, coriander leaves, tomato salsa.
Steps to make Mexican Enchilada with Indian twist:
- For stuffing A - boil Rajma or kidney beans with little salt on pressure cooker for 4 whistles. Set aside, strain and set aside..
- In a wok heat oil, add cumin seeds. When splutters add boiled Rajma or kidney beans and mash with a potato masher..
- Add red chilli powder, cumin powder, coriander powder, tomato purée and mix well. Don’t add salt as salt was used to boil Rajma. Set aside.
- For Stuffing B - in a bowl add black olives, cooked brown rice, grated processed cheese, Cajun powder, salt and mix well. Set aside.
- Stuffing B ready.
- On the kitchen top place the Tortilla. With a palette knife smear evenly stuffing A. Fold in half and press well..
- On the first half of the Tortilla press Stuffing B and spread evenly. Fold the other half. Ensure all sides are pressed well..
- In a pan heat 1 Tbsp oil and place the Enchilada, fry one side for 2-3 mins, turn and fry the other side..
- To plate cut the Enchilada into two, add Tomato salsa, coriander leaves, chopped green chillies and lot of grated processed cheese. Enjoy.
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