Bean and Cheese Enchiladas

For the Sauce: (for approx 12 enchiladas)

Flour – 1 Tbsp
Oil – 1 Tbsp
Tomato Sauce – 8 oz can
Broth/Stock – 14 oz can
Water – 1/4 cup
Oregano – 1/4 tsp
Garlic Powder – 1/2 tsp
Cumin Powder – 1/2 tsp
Salt – to taste
Sugar – 1/2 tsp or to taste
Red Chili Powder – to taste

OR YOU CAN USE REGULAR RAGU/ENCHILADA SAUCE FROM THE STORE

Spiced kidney bean stuffing

Ingredients:

Kidney beans 2 cans

Onion 1.5cup

Green pepper 3 whole

Garlic 4-5 cloves

Oil 2 tbsp

Taco seasoning 2tbsp

Salt to taste

Method:

- Crush canned kidney beans in chopper

- Take oil in pan, when hot add Garlic, Green Pepper.

- Add Onion, wait till they are light brown

- Add salt, taco seasoning, stir well

- Add Kidney bean mixture, stir well and let it cool

For the Enchiladas:

Corn Tortillas

Refried Beans (Explained above)

Shredded Cheese (Cheddar, Colby or Monterey Jack)

Chopped Onions

Sliced Bell Peppers

Sliced Olives

SAUCE METHOD:

1. Heat Oil in a pan.
2. Add All-purpose Flour and whisk well.
3. Once the flour turns light pink, add Broth, Tomato Sauce, and Water.
4. Add Garlic Powder, Cumin Powder, Oregano, Salt, Sugar and Chili Powder. Mix well, cover and allow to come to a boil.
5. Uncover and allow the sauce to thicken (stir frequently). Remove from heat when thickened.
(Preheat Oven to 400F/204C)

ENCHILADA STUFFING METHOD:
6. Spray an oven proof pan with Oil and spread a little sauce to coat the bottom.
7. Wrap Corn Tortillas in a damp paper towel and microwave for 2 minutes.
8. Spread each Tortilla with 1-2 tablespoons of Sauce/ or Ragu/enchilada sauce
9. Place 2-3 Tbsp of Bean stuffing along the center of the Tortilla.
10. Sprinkle Cheese and Onions on top of the beans.
11. Roll the Tortilla and place it seam side down in the pan.
12. Repeat with remaining tortillas.
13. Spread remaining Sauce over the rolled Enchiladas.
14. Sprinkle Cheese, Onions and Black Olives over the top.
15. Bake uncovered for 15-20 minutes at 400F/204C in the oven.
16. Serve immediately.

Poha

Poha is a dish made with flattened rice, usually eaten for breakfast or brunch. Poha is popularly eaten in North East India, Nepal and Bangladesh. It is a standard breakfast in Madhya Pradesh in India. It is an easy to cook and nutritious snack. It can be called a fast food snack from the Indian cuisine. The main ingredient of Poha recipe, the flattened rice, which is also called Poha, is de-husked rice that is flattened into dry flakes. The flakes may be translucently thin, or thicker in different varieties. It tends to soften when drizzled with water. How to make Poha Poha recipe is quick and easy to prepare.Here is how to make Poha.

Preparation Time: 10 Minutes

Cooking Time: 10-15 Minutes

Servings: 4

INGREDIENTS

Pressed rice (poha/pauwa) 2 cups

Roasted peanuts 3/4 cup

Oil 1 tbsp

Whole dry red chilli 2

Curry leaves 8-10

Green chillies, finely chopped 2

Turmeric powder 1/2 tsp

Salt to taste

Lemon juice 2 tbsp

Fresh Coriander, finely chopped 1/4 cup

METHOD

- Take Poha in a colander, pour three to four cups of water evenly to moisten them; Drain well.

- Heat oil in a non-stick pan and add dry whole red chillies, stir-fry briefly.

- Add green chillies, curry leaves and turmeric powder, stir-fry for a minute.

- Add Poha and toss over medium heat till it is heated through.

- Add roasted peanuts, salt and lemon juice, Toss well.

- Finally, Serve hot and garnished with chopped coriander leaves.

Tofu Stirfry

With soy gaining reputation as a “super food”, it’s no wonder that many people are turning to tofu as their heart healthy and cancer fighting protein source. According to an article in Reader’s Digest, a recent study of 68,000 Chinese women who ate a soy-rich diet found that 30 percent were less likely to develop colorectal cancer. Similarly, a Japanese study on 14,000 men found that prostate cancer risk was cut by as much as 40 percent. With this in mind, try this super quick recipe for Tofu Stir-Fry and see how fast you can be on your way to the amazing health benefits of Soy!

Believe it or not, but tofu is extremely nutritious and has many health benefits. Just eating two grams of it daily can help your body reduce the cholesterol it absorbs by more than 10% from other unhealthy foods.
Tofu is low in fat, calories and cholesterol. It is also an excellent source of high quality proteinfrom non-meat foods.

Tofu is also rich in B-vitamins and contains a lot of calcium. Calcium helps in the prevention of osteoporosis - thinning of bone tissue and loss of bone density.

Tofu is also friendly to your digestive system as it is easy to digest due to the removal of soybean's fiber during the manufacturing process.
Most soy-foods, including tofu, helps in the reduction of cholesterol in our body. It helps maintain the level of good HDL cholesterol by lowering the levels of bad LDL cholesterol.

Tofu is rich in isoflavones. Isoflavones reduces risk osteoporosis, breast and prostate cancers.

Ingredients:

Extra Firm Tofu – 1 14oz package
Oil – 1 Tbsp
Soy Sauce – to taste
Chinese Chili Sauce (like Sambal) – to taste

Method:

1. Drain liquid from Tofu package.
2. Cut into large pieces and press out excess liquid with a paper towel.
3. Cut tofu into bite size cubes.
4. Heat Oil in a non-stick skillet.
5. Add Tofu and cook on high heat until all sides are light brown.
6. Sprinkle Soy Sauce and Chili Sauce and toss until tofu is well coated.
7. Serve hot.

Dal Vada

INGREDIENTS

1. Whole Moong dal – 3/4 cup
2. Chana dal – 2/3 cup
3. Whole white urad dal – 1/3 cup
4. Green chillies -3
5. Ginger garlic paste – 2 tsp
6. Ajwain seeds – 1 tsp
7. Fennel seeds – 1 tsp
8. Cumin seeds – 1 tsp
9. Curry leaves – few
10. Pinch of Asafoetedia
11. Salt per taste
12. Oil for frying – 1 cup

METHOD:

1. First soak whole moong dal, urad dal and 1/3 cup of chana dal together for 1.5 hours, drain the water completely and grind to a coarse mixture( add 1 tsp of water if required for grinding)

2. Soak the remaining 1/3 cup of chana dal separately. Drain and keep aside after 1 hour.

3.Chop the green chillies and add to the dal mixture from #1.

4. Roast dry the ajwain, fennel and cumin seeds for few minutes on non-stick pan and then grind o a coarse mixture. Add asafoetedia and curry leaves to this mixture. Add to the dal mixture from #3.

5. Add ginger garlic paste to this dal mixture and then add salt as needed.

6. Now add the separately drained chana dal

7. Make small balls of this whole dal mixture by applying few drops of oil on your palm and rolling between the two palms. Press slightly.

8. Heat oil on medium high for frying.

TIP: Oil should be at least 1.5 inch high. Drop a pinch of dal mixture in the heated oil. The ball should come up within a second – if it comes up right away then the oil is too hot and if it sits low for more than 1 second the oil is not hot enough.

9. Drop the balls in the heated oil one after the other – when each prior balls comes up to float on the oil. Flip over each ball and fry on the other side as well. The balls should be golden brown to remove from the frying oil

10. Serve hot with fried green chillies sprinkled with salt and fresh red onions cut in rings and sprinkled with salt and lemon juice .

Please Let me know if you liked my recipe :)