Monday, 26 June 2017

662. Beetroot Appe

Love this recipe
   Its Monday and yes you've guessed right.. its #FoodieMonday #Bloghop day. Our #98th theme was chosen by Saswati who blogs at Delish Potpourri. Saswati's got a beautiful blog full of travel stories, a variety of recipes from different parts of the world and I love her desserts. She suggested #CWFB which means Cooking with a fellow blogger. For this theme we had a choose any recipe from a fellow blogger in our group. I have so many recipes bookmarked from all these members, it was difficult to choose which one to cook.

   Sticking to my healthy cooking as far as possible, I narrowed it down to 2 recipes that I've tried and made again and again. One is rava kara paniyaram from Saswati's blog and the other is beetroot appe from Sujata's blog Batter up with Sujata. I've made both these a number of times and the reason I decided to make the beetroot appe is because I had just bought some fresh beetroot. I made them for Sunday brunch and served it on a bed of baby kales. I've served both with different salads to make it into a wholesome meal. 

   Hubby and I are spending some time with our son in Montreal and its such a delight shopping at the fresh produce market and the supermarkets here. Its a treat for me especially after having experienced so many shortages back in Mombasa. Its music to the ears when I chop coriander and spring onions and I can hear the 'crunch crunch' sound. As I was grating the beetroot the crisp sound was wonderful. Sweet corn is in season. 

   I followed Sujata's basic recipe but added a few of my own ingredients too. 
Sujata thanks for sharing such a wonderful recipe with us, my family love these appe whenever I make them.





BEETROOT APPE
Makes about 24
Recipe source:Batter up with Sujata

½ cup semolina or maize meal flour
½ cup oats
½ cup rice flour (or ragi flour)
2 tbsp flax seed powder
1 cup finely grated beetroot
1 cup yogurt
1 tbsp lemon juice
2-3 green chilli, finely chopped
¼ cup chopped fresh coriander
¼ cup chopped fresh spring onion
1 medium onion finely chopped
1 tsp ginger paste
1 tsp cumin seeds
1 tsp mustard seeds
1 tbsp oil
½ tsp garam masala
½ tsp soda bicarbonate (baking soda)
1 tsp salt
¼ tsp asafoetida(hing)
6-8 curry leaves
1 cup boiled sweet corn or mixed vegetables
¼ cup water

1-2 tbsp oil for making the appe


  1. Mix flours, oat, salt, flax seed powder, garam masala and baking soda in a big bowl.
  2. Add grated beetroot, chopped coriander, spring onion, corn, onion, ginger, chilli and yogurt.
  3. Mix it well. Add water if the batter is too thick.
  4. Heat a small pan over low heat.
  5. Add mustard and cumin seeds. As the seeds begin to sizzle add the asafoetida and the curry leaves.
  6. Pour the tempering (the oil mixture) over the batter. Mix it up well.
  7. Heat an appe or paniyaram(ebelskiver) pan over medium heat.
  8. Put a few drops of oil into each cavity.
  9. Spoon about a tablespoon of the batter into the cavities.
  10. Cover the pan and let the appe cook. The top part of the appes will appear shiny.
  11. Flip them over, add drops of oil again and let the underside cook till done.
  12. Repeat with the remaining batter.
  13. Serve the appe with your favourite chutney. 
Tips:
  • I've replaced the rice flour with ragi flour and the appe turns out equally good.
  • I've used white maize meal flour instead of semolina and the appe has turned out good.
  • Add vegetables of your choice.
You may want to check out some recipes from fellow FoodieMonday Bloggers:

Sending this recipe to the following event:

Blog Hop

Sunday, 25 June 2017

661. Pasta with Parsley Walnut Pesto

Ideal Workplace lunch

Theme: Healthy Weekday Lunches

BM#77 Week 4 Day 2

   During my visits to Bangalore, I've prepared healthy and filling salads for my daughter to carry to work. She doesn't like me adding fruit to the salad. The salads have to be filling and yet not too heavy. Pasta salad is one of the salads I prepare just not for her but also for myself. Hot days usually means salads for lunch. I pack the dressing separately so that the salad stays crispy and one can choose the amount of dressing they want to add to the salad.

   This parsley and walnut pesto tasted so amazing. Since it was a simple salad, the star is the pesto sauce. Initially I thought that the taste of parsley would be overpowering but believe me it was not... and I had to use the curly parsley instead of the flat one. Usually pestos call for a copious amount of olive oil. I decided to reduce the amount oil and used a bit of water instead. If you add water, the pesto stays good only for a few days in the fridge. 

   This salad is a great picnic salad too. Feel free to add whatever veggies you want. When I prepared this salad, I didn't get any greens( would have loved to add some!). 
So here's the simple and quick healthy lunch salad.







PASTA WITH PARSLEY WALNUT PESTO
Serves 2

For the salad:
2 cups boiled pasta (any of your choice)
10-12 cherry tomatoes (or 2 medium ones)
1 medium cucumber 
½ bell pepper, any of your choice
8-10 olives 

For the Parsley Walnut Pesto:
10-12 walnuts, lightly roasted
1½ cups chopped fresh parsley
1-2 cloves of garlic, peeled
2 tbsp grated parmesan cheese
2 tbsp olive oil
3- 4 tbsp water
½ tsp salt
½ tsp pepper powder

To prepare the pesto:

  1. Lightly roast the walnuts in a frying pan over low heat or in the oven. Let the walnuts cool down completely.
  2. Add walnuts, oil, water, garlic, salt, pepper, parsley and cheese into a food processor . 
  3. Process the mixture till it becomes a coarse paste.
  4. Remove the pesto from the processor and store in a jar till required.
Preparation of the salad:
  1. Cut the cherry tomatoes into half or if you're using normal tomatoes, cut them into chunks.
  2. Cut the cucumber into chunks or slices. I used English cucumber so I left the skin.
  3. Cut the olives into halves or if they are small, leave them whole.
  4. Cut the bell pepper into chunks.
  5. Add the pasta and mix everything.
To serve:
  1. If you've prepared this salad for lunch box then put the salad in the box and pack the pesto separately.
  2. If you're going to have this salad at home, then add the pesto and mix and serve.
Tips:
  • Add greens and other vegetables and fruits of your choice to the salad.
  • The pesto will stay good in the fridge for 2-3 days. If you want it to last longer then add more oil and omit the water.
  • Use whole wheat pasta if its available in your local store.
You may want to check out other salad ideas:

Quinoa Tabbouleh Salad
sweet potato and pasta salad
tropical pasta salad
Sending this recipe to the following event:

BMLogo



Saturday, 24 June 2017

660.Chickpea and Sweet Potato Curry

Healthy curry

Theme: Healthy Weekday Lunches

BM#77 Week 4 Day 1

   Most of us love our rich gravies and curries. To prepare them we add a bit more oil or ghee so that the masalas fry well, we add cream, we add nuts etc etc. No doubt they turn out yummy but having a rich curry everyday for lunch or dinner is not healthy. However, that does not stop me from making the curries. I try and use very little oil, go easy on the spices and replace the cream with nut meals or coconut milk. 

   For the Healthy Weekday Lunches theme at Blogging Marathon I decided to make Chickpea and Sweet Potato Curry. This curry is light on the stomach, healthy and one can carry it work along with some rice, paratha or rotis. My daughter loves to carry curries like these to work... tasty and light. 

   Did you know that sweet potato is ever so healthy? They are a good source of Vitamins A, B6. C and D.  Vitamin B6 helps reduce chemical homocysteine in our bodies. Homocysteine has been linked with degenerative diseases and heart attacks.  Vitamin C is good to ward off colds and flus, is important for our bones and teeth, digestion and blood cell formation. Vitamin D helps to build up strong bones and helps our immune system. Vitamin A is beneficial for good sight. Sweet potatoes also contain iron are are a good source of essential minerals like magnesium, potassium. Sweet potato is good for diabetics. The natural sweetness is slowly released into the bloodstream that ensures a balanced and regular source of energy. They also are a good source of fiber which helps in digestion. 

   Chickpeas too help to regulate blood sugars high in fiber provides essential minerals and Vitamins, helps protect against heart diseases and cancer and is a great source of protein.

   Coconut milk is lactose free, rich in essential Vitamins and minerals, good source of fiber, helps lower cholesterol levels, improves blood pressure.

   With so many health benefits of the 3 main ingredients, how can one not like this curry. Its so easy to make it and delicious. Check out the recipe.







CHICKPEA AND SWEET POTATO CURRY
4 Servings

1 large (about 500g) sweet potato
1½ cups cooked chickpeas
1 tbsp oil
1 tbsp lemon juice
1 medium onion
1 tsp ginger paste
1 tsp garlic paste
1 tsp green chilli paste or 2 chilli finely chopped
¼ tsp turmeric powder (haldi)
1 tsp cumin seeds (jeera)
1 tsp salt
½ cup water
1 cup coconut milk
2-3 tbsp chopped fresh mint or coriander


  1. Peel, wash and cube the sweet potato.
  2. Chop the onion finely.
  3. Heat oil in a pan over medium heat.
  4. Add cumin seeds and as soon as they begin to sizzle add the onions.
  5. Stir fry the onions till they become soft.
  6. Add ginger, garlic and chilli paste. Stir for a few seconds.
  7. Add turmeric powder and sweet potato cubes.
  8. Mix well. Add water and salt.
  9. Cover the pan, lower the heat and cook the sweet potatoes till done.
  10. Add chickpeas and coconut milk. Let the curry simmer over low heat for 5 minutes.
  11. Garnish with chopped mint or coriander and serve with rice, roti or paratha.
Tips:
  • I usually cook the chickpeas with a little bit of salt, so adjust the salt accordingly.
  • Try the curry with brown chickpeas, its tastes just as good.
  • I added mint which gives the curry a very refreshing taste.
You may want to check out my other curry recipes:
cowpea(chora)coconut curry
Paan Turia nu shaak (arbi leaves and turia)
Sending this recipe to the following event:

BMLogo

Thursday, 22 June 2017

659. Peaches and Cream Oatmeal Cups

Peaches and Cream Day

    Did you know that 21st June is celebrated as the National Peaches and Cream Day in USA? Well, I didn't know till Sarah Ellis initiator of Fantastical Food Fight suggested that for the June theme we should prepare something with Peaches and Cream theme. It also marks the beginning of the summer solstice. Its more popular in the south as peaches are in season in June in the states of Georgia, Florida, California and South Carolina. How this day came about is unknown. 

   As the name suggests this dessert is very easy to prepare. Its peaches served with whipped fresh cream. The simple dessert is so delicious that I was tempted to just make this simple dessert for the post. What stopped me was the cream part.. it would not do too well on my hips and ever enlarging tummy (hate menopause!). 

   As a not too healthy and not too sinful dish, I decided to make peaches and 'cream' oatmeal cups. I replaced the cream with some healthy greek yogurt. Why not too healthy? Well, I used a wee bit of butter and there is some brown sugar in the cups. Check out the tips section to make variations of this recipe. It's supposed to be a breakfast treat but we couldn't wait till the next day and enjoyed a couple as dessert. 

   Before I go to the recipe I must share my excitement with you all. I'm now the proud owner of a MacBook Air. Yeah I know its not the Pro or whatever is the latest in the Apple world, but for once I've not inherited and old computer, this one is mine..and mine alone, hubby not allowed to use it! My previous laptop a Sony Viao was inherited from my daughter. It practically had no battery life and would overheat ever so often. That would cause it switch off ever so often. That meant that one post could take me hours as the computer would keep switching off and starting it again would take time. a great belated Mother's Day present from my family...thank you family, love you all so much.

    Here's my breakfast/dessert recipe to celebrate Peaches and Cream Day.





try adding other fruits

PEACHES AND CREAM OATMEAL CUPS
Makes 12

For the oatmeal cups:

2 medium over ripe bananas
3 cups rolled oats
2 tbsp honey
3 tbsp soft brown sugar
2 large eggs
1 tsp vanilla extract
¼ tsp salt

For the filling:

¾ - 1 cup greek yogurt
1½ cup diced peaches or 3 peaches
½ tsp butter
1 tbsp soft brown sugar
½ cup chopped walnuts

butter or oil for greasing

Preparation of the oatmeal cups:
  1. Mash the bananas in a bowl.
  2. Add eggs, salt, sugar, honey and vanilla extract. Whip the mixture.
  3. Add the rolled oats and mix well.
  4. Let the mixture rest for 5-10 minutes giving the oats time to soak up the liquid.
  5. Grease a muffin pan lightly with some oil or butter.
  6. Put about a tablespoon and half of the mixture into the muffin cup. 
  7. Using a spoon, spread it towards the wall of the cup and make a hollow cup.
  8. Repeat with the remaining mixture.
  9. Refrigerate the oatmeal cups for 30 minutes.
  10. Preheat the oven to 160°C (320°F).
  11. Bake the oatmeal cups for 30 minutes till they are golden brown in colour.
  12. Let the cups cool in the tray for 5 minutes.
  13. Remove them from the tray and let them cool on a wire rack.
  14. At this point you can store them in an airtight container or fill them.
Preparation of the filling:
  1. Heat butter in a pan over low heat.
  2. Add the diced peaches and sugar.
  3. Stir fry them for 3-4 minutes. 
  4. Let the peaches cool down a bit.
To assemble the oatmeal cups:
  1. Spoon some greek yogurt into the cups.
  2. Top with peaches.
  3. Sprinkle chopped walnuts and serve.
Tips:
  • You don't have to cook the peaches if you don't want to. I cooked them a bit as they were a bit bland.
  • Use whipped fresh cream or cream cheese instead of greek yogurt.
  • If you don't get greek yogurt in your area, use hung yogurt.
  • I used plain yogurt but you can use any flavoured yogurt.
  • Use nuts or seeds of your choice.
  • Add sugar or honey to the plain greek yogurt if you prefer.
Check out what other members have prepared using peaches and cream theme:

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Simple and in Season

Monday, 19 June 2017

658. Shorbat Adas (Middle Eastern Lentil Soup)


A Healthy Ramadan

   The holy month of Ramadan is observed by Muslims all over the world.It is the ninth month of the Islamic Lunar calendar.Its the month when the Holy Quran was revealed to the Prophet Muhammed. During this month the Muslims fast for the whole month from sunrise to sunset. The holy month of Ramadan is much more about purifying the soul, focusing attention on God and about self discipline and sacrifice rather than focusing on food and drink.

   After sunset the fast is broken by taking a few sips of water and a few dates during Iftar or the evening meal. Suhoor is the meal served before sunrise. This meal is usually hearty and healthy meal to provide one with energy.

   Keeping in mind my intention of preparing healthy recipes (well, at least trying to) I decided not to make a rich fried snack but a healthy, replenishing, hydrating soup. Shorbat Adas is a Middle Eastern soup usually served at the beginning of Iftar. It is light on the stomach, provides the much needed liquid after the long fast and not spicy. This soup is so easy to make and very tasty. 

  The ingredients used in the soup may vary from country to country but the basic ingredients red lentils, lemon, olive oil and cumin remains the same. Some add vegetables like onions, garlic, tomato, carrot, celery, squash etc and some don't.

   I decided to add some vegetables. You may make it into a thick creamy soup or a little more light. I decided to make it not too thick or thin. I used water but you may use a stock.

   Shorbat in Arabic is soup and Adas is lentils. Here's my contribution for the #FoodieMonday #Bloghop's #97th theme which is Ramadan. 

Just a few more days before Eid. Ramadan Kareem to all my Muslim friends and followers.




Shorbat Adas
4 servings

1 cup red lentils (split variety)
1 medium onion
2-3 cloves of garlic
1 small tomato
1 medium carrot
1 tsp cumin seeds
1 tbsp olive oil
1½ tsp salt

¼ tsp turmeric powder
1 tsp cumin powder
½ - 1 tsp red chilli powder
3 +2 cups  water
1-2 tbsp lemon juice


  1. Wash the lentils 3-4 times in water. Soak the lentils in 2 cups of warm water for 30mins.
  2. Peel and grate the carrot.
  3. Chop the onion and tomato.
  4. Peel and slice the garlic.
  5. Heat oil in a saucepan over medium heat.
  6. Add cumin seeds. 
  7. As soon as the seeds begin to sizzle, add turmeric powder,onion, tomato, garlic and carrot.
  8. Sauce the vegetables for a minute or so.
  9. Add the lentils along with the water.
  10. Add the remaining 3 cups of water.
  11. Add salt and bring the mixture to a boil.
  12. Lower the heat and let it simmer till the lentils are cooked and disintegrated. 
  13. Process the mixture using a hand blender or your blender jug.
  14. Add lemon juice,cumin powder and chilli powder.
  15. Serve hot soup with bread, pita bread, any flat bread or just on its own.
Tips:
  • Soaking the lentils reduces the cooking time. 
  • Add flat parsley or coriander if you like.
  • This soup can be made without adding carrots or tomatoes.
You may want to check out my other Ramadan recipes which are common in Mombasa:
Cassava in coconut milk
Mamri
Kaimati
Sending this recipe to the following events:

Blog Hop

Link up your recipe of the week


Tuesday, 13 June 2017

657. Carrot Nut Bread#BreadBakers

Lets go Nuts!

    I'm not saying that, but our Bread Bakers Group member Cindy suggested that we all go nuts in the month of June. Ok please don't get us all wrong... didn't mean we all go cuckoo or bonkers. Cindy who blogs at Cindy's Recipes and Writings, has a beautiful and interesting blog. She suggested that we use nuts either as flour, meal, chopped or with nut butters.
    
   I decided to make a carrot bread which I had been wanting to do for a long time. Living in a third world country does not allow me to buy nut flours or meals easily... they cost the earth. Nuts are expensive in this part of the world but I get my constant supply from either India, Canada or UK whenever I travel. Luckily, I'm not much into clothes, shoes and bags so my suitcase is usually filled with things all related to the kitchen!
  
   I added fresh grated coconut along with a generous amount of nuts. Did you know that coconut is considered a fruit, nut and a seed? And that's what the coast of Kenya has plenty of ---coconuts. The coconut, carrot and nuts makes this bread quite dense.

   Whenever I share a quick bread with friends and neighbours I get asked one question and that is "what is the difference between a cake and a quick bread?" I seriously don't know as there are too many different explanations for that. All I know is that a quick bread is usually more dense than a cake and the texture can be irregular. The other obvious difference is that it is usually baked in a loaf tin. If you know the difference then please share it with me. In the meantime, lets get on with the recipe. Easy and absolutely delicious. A great bread to have for breakfast with some marmalade, jam or butter or enjoy it for tea on its own. Hubby couldn't stop slathering the home made butter on this. Home made butter courtesy of my friendly neighbour. Thank you Priya. And he commented that he didn't have to look for the nuts in the bread :)








CARROT NUT BREAD
Makes 1 loaf


1 cup plain flour (all-purpose flour)
1 cup wheat flour (atta)
1½ tsp baking soda (soda bicarbonate)
½ tsp baking powder
1½ cup sugar
1 cup chopped mixed nuts (I used almonds, pecans, cashew nuts, pistachios, walnuts)
½ cup fresh grated coconut
1 tsp vanilla extract
2 cups grated carrots
¾ cup carrot puree (cooked carrots)
3 eggs
¼ cup oil
½ tsp salt
1 tsp cinnamon powder



  1. Preheat the oven to 180°C. 
  2. Grease and dust or line a 9"X 5" loaf tin. Grease it using butter. 
  3. Keep a piece of aluminium foil ready that can be covered over the top of the loaf tin. 
  4. Sift the flours, baking powder, baking soda, salt and cinnamon into a bowl. 
  5. Add the coconut, grated carrots, nuts and mix well. 
  6. In another bowl add oil, sugar, eggs, vanilla extract and carrot puree. 
  7. Whisk it till its all mixed. 
  8. Add flour to the wet ingredients and mix till the flour is just wet. Don't over mix. 
  9. Pour the batter into the prepared tin. 
  10. Bake for 60-70 minutes. After 20 minutes check to see that the top is not browning too quickly. 
  11. If it does then cover the top with the aluminium foil-tent it. 
  12. After 60 minutes, check if the bread is done by inserting a toothpick or a knife into the middle of the loaf. If it comes out clean then the bread is done. 
  13. Let the bread cool in the pan/tin for 15 minutes. 
  14. After 15 minutes remove it from the tin and let it cool on a wire rack. 
  15. Slice and serve with butter, jam or marmalade. 

Tips:

  • You may use plain flour instead of wheat flour. 
  • Add nuts of your choice. 
  • Don't be in a hurry to remove it from the pan/tin.
    Enjoy all these creative breads using nut meals and nut flours from The Bread Bakers Group!

    #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

    We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

    BreadBakers


    Monday, 12 June 2017

    656.Veggie Flautas

    Musical Food?

    Theme: Explore Latin American Cuisine

    BM#77 Week 2 Day 3

        I tried really hard to avoid Mexican Food for the above theme. I wanted to try something different but sourcing some of the ingredients was proving to be a task. I wanted to make arepas but getting some pre cooked white corn meal was difficult. The staple diet in Kenya is ugali made from white corn meal or flour but the corn is not pre cooked before it is ground. 
      
       While I was doing some research on the Latin American Cuisine, (which by the way is so similar and may vary in small degrees, depending on which country it is from) I came across Flautas. What attracted me to the recipe was the name. Flautas (pronounced as fl-ow-tahs) means flute. Flautas are rolled much thinner than burritos. 

        Flautas are fried. That makes them crispy and crunchy. Sometimes they are filled with breakfast ingredients and served for breakfast. They are usually served on a bed of lettuce or any salad greens.Enjoy this dish for lunch or dinner. I cannot make up my mind as to which of the Mexican dishes are my favourite. I love them all.

        Mexican cuisine is basically a fusion of the indigenous Mesoamerican cooking and European, mainly Spanish and later with influences from the African slaves and Asians. The staples for the natives were corn, beans, avocados, tomatoes, chillis and cocoa. The Spanish brought with them rice, meats, dairy products and a variety of herbs and spices. 










    VEGGIE FLAUTAS
    Makes  6

    For the flour tortilla:

    ¾ cup plain flour (all purpose flour)
    ¾ cup wheat flour (atta)
    ½ tsp baking powder
    3 tbsp oil
    ½ tsp salt
    ½ tsp dried oregano
    ½ -¾ cup warm water

    For the filling:

    1 cup cooked red/black beans
    2 boiled eggs
    ½ tsp paprika
    3 tbsp salsa sauce
    1 medium onion, finely chopped
    4-6 cloves of garlic, minced
    1 tsp salt
    ½ tsp coarse pepper powder
    ¼ cup chopped fresh coriander (cilantro)
    1 tbsp olive or vegetable oil
    1 tsp lemon juice

    For serving:

    2-3 cups chopped lettuce
    1 cup guacamole
    ½ -1 cup salsa sauce or sour cream or both
    1 cup shredded cheddar cheese
    ¼ cup chopped fresh coriander
    1-2 large tomatoes, chopped

    extra oil for shallow frying
    some toothpicks

    Preparation of the tortillas:

    1. Sift the flours, salt and baking powder together into a big bowl.
    2. Add oregano and mix.
    3. Add oil and rub it into the flour.
    4. Form a dough using the warm water. Don't put all the water at once. Knead into a soft dough. 
    5. Rest the dough for 20-30 minutes.
    6. Heat a frying pan, griddle or tawa over medium heat.
    7. Divide the dough into 8 parts. Roll each part into a ball.
    8. Using some extra flour roll out the one part into a 6-7" diameter circle.
    9. Put the rolled tortilla on the hot tawa or griddle. Let it cook  till small light brown spots form. Flip it over and cook.
    10. Place on a tea towel and cover it.
    11. Repeat steps 8-10 with the remaining dough.
    Preparation of the filling:
    1. Heat oil in a pan over medium heat.
    2. Add onions and stir fry till they are soft.
    3. Add garlic and the salsa sauce. Cook for a 2-3 minutes.
    4. Add the beans, paprika, salt and pepper powder. Mix well. Cover the pan and cook for a 2-3 minutes.
    5. Take the pan off the heat. Mash the beans lightly.
    6. Chop the boiled eggs and add to the bean mixture along with the coriander and lemon juice.
    7. Mix well. 
    Preparation of the flautas:
    1. Take one tortilla and place about 2 tbsp of the bean mixture about 1 inch from the top of the circle. Don't put the filling till the edges. 
    2. Cover the filling with the top part of the tortilla and then roll it up like a swiss roll. 
    3. Secure the edge with a toothpick. 
    4. Repeat steps 1-3 with the remaining tortillas and filling.
    5. Heat about ¼ - ½ inch layer of oil in a wide frying pan.
    6. Place the rolled flautas in the hot oil and let it fry till its crispy and light golden brown.
    7. Using tongs, turn it over and fry till its light golden colour and crispy.
    8. You can fry 2-3 flautas at a time depending on the size of the frying pan.
    9. Remove the toothpicks.
    To serve:
    1. Put a layer of lettuce on a serving plate.
    2. Place 2 flautas on it.
    3. Drizzle salsa sauce, guacamole or sour cream or all on top.
    4. Sprinkle some cheese, tomato and coriander on top and serve.
    Tips:
    • Use a filling of your choice.
    • If you are going to use ready made tortillas then warm them on a tawa or griddle before you roll them.
    • You can use any sauce of your choice.
    • I served the flautas with some chopped tomatoes. You can add any veg of your choice. 
    You may want to check out the following Mexican dishes:
    Corn and Beans Quesadilla
    Sending this recipe to the following event:

    BMLogo

    Check out what other marathoners have made for Blogging Marathon #77

    Monday, 26 June 2017

    662. Beetroot Appe

    Love this recipe
       Its Monday and yes you've guessed right.. its #FoodieMonday #Bloghop day. Our #98th theme was chosen by Saswati who blogs at Delish Potpourri. Saswati's got a beautiful blog full of travel stories, a variety of recipes from different parts of the world and I love her desserts. She suggested #CWFB which means Cooking with a fellow blogger. For this theme we had a choose any recipe from a fellow blogger in our group. I have so many recipes bookmarked from all these members, it was difficult to choose which one to cook.

       Sticking to my healthy cooking as far as possible, I narrowed it down to 2 recipes that I've tried and made again and again. One is rava kara paniyaram from Saswati's blog and the other is beetroot appe from Sujata's blog Batter up with Sujata. I've made both these a number of times and the reason I decided to make the beetroot appe is because I had just bought some fresh beetroot. I made them for Sunday brunch and served it on a bed of baby kales. I've served both with different salads to make it into a wholesome meal. 

       Hubby and I are spending some time with our son in Montreal and its such a delight shopping at the fresh produce market and the supermarkets here. Its a treat for me especially after having experienced so many shortages back in Mombasa. Its music to the ears when I chop coriander and spring onions and I can hear the 'crunch crunch' sound. As I was grating the beetroot the crisp sound was wonderful. Sweet corn is in season. 

       I followed Sujata's basic recipe but added a few of my own ingredients too. 
    Sujata thanks for sharing such a wonderful recipe with us, my family love these appe whenever I make them.





    BEETROOT APPE
    Makes about 24
    Recipe source:Batter up with Sujata

    ½ cup semolina or maize meal flour
    ½ cup oats
    ½ cup rice flour (or ragi flour)
    2 tbsp flax seed powder
    1 cup finely grated beetroot
    1 cup yogurt
    1 tbsp lemon juice
    2-3 green chilli, finely chopped
    ¼ cup chopped fresh coriander
    ¼ cup chopped fresh spring onion
    1 medium onion finely chopped
    1 tsp ginger paste
    1 tsp cumin seeds
    1 tsp mustard seeds
    1 tbsp oil
    ½ tsp garam masala
    ½ tsp soda bicarbonate (baking soda)
    1 tsp salt
    ¼ tsp asafoetida(hing)
    6-8 curry leaves
    1 cup boiled sweet corn or mixed vegetables
    ¼ cup water

    1-2 tbsp oil for making the appe


    1. Mix flours, oat, salt, flax seed powder, garam masala and baking soda in a big bowl.
    2. Add grated beetroot, chopped coriander, spring onion, corn, onion, ginger, chilli and yogurt.
    3. Mix it well. Add water if the batter is too thick.
    4. Heat a small pan over low heat.
    5. Add mustard and cumin seeds. As the seeds begin to sizzle add the asafoetida and the curry leaves.
    6. Pour the tempering (the oil mixture) over the batter. Mix it up well.
    7. Heat an appe or paniyaram(ebelskiver) pan over medium heat.
    8. Put a few drops of oil into each cavity.
    9. Spoon about a tablespoon of the batter into the cavities.
    10. Cover the pan and let the appe cook. The top part of the appes will appear shiny.
    11. Flip them over, add drops of oil again and let the underside cook till done.
    12. Repeat with the remaining batter.
    13. Serve the appe with your favourite chutney. 
    Tips:
    • I've replaced the rice flour with ragi flour and the appe turns out equally good.
    • I've used white maize meal flour instead of semolina and the appe has turned out good.
    • Add vegetables of your choice.
    You may want to check out some recipes from fellow FoodieMonday Bloggers:

    Sending this recipe to the following event:

    Blog Hop
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    Sunday, 25 June 2017

    661. Pasta with Parsley Walnut Pesto

    Ideal Workplace lunch

    Theme: Healthy Weekday Lunches

    BM#77 Week 4 Day 2

       During my visits to Bangalore, I've prepared healthy and filling salads for my daughter to carry to work. She doesn't like me adding fruit to the salad. The salads have to be filling and yet not too heavy. Pasta salad is one of the salads I prepare just not for her but also for myself. Hot days usually means salads for lunch. I pack the dressing separately so that the salad stays crispy and one can choose the amount of dressing they want to add to the salad.

       This parsley and walnut pesto tasted so amazing. Since it was a simple salad, the star is the pesto sauce. Initially I thought that the taste of parsley would be overpowering but believe me it was not... and I had to use the curly parsley instead of the flat one. Usually pestos call for a copious amount of olive oil. I decided to reduce the amount oil and used a bit of water instead. If you add water, the pesto stays good only for a few days in the fridge. 

       This salad is a great picnic salad too. Feel free to add whatever veggies you want. When I prepared this salad, I didn't get any greens( would have loved to add some!). 
    So here's the simple and quick healthy lunch salad.







    PASTA WITH PARSLEY WALNUT PESTO
    Serves 2

    For the salad:
    2 cups boiled pasta (any of your choice)
    10-12 cherry tomatoes (or 2 medium ones)
    1 medium cucumber 
    ½ bell pepper, any of your choice
    8-10 olives 

    For the Parsley Walnut Pesto:
    10-12 walnuts, lightly roasted
    1½ cups chopped fresh parsley
    1-2 cloves of garlic, peeled
    2 tbsp grated parmesan cheese
    2 tbsp olive oil
    3- 4 tbsp water
    ½ tsp salt
    ½ tsp pepper powder

    To prepare the pesto:

    1. Lightly roast the walnuts in a frying pan over low heat or in the oven. Let the walnuts cool down completely.
    2. Add walnuts, oil, water, garlic, salt, pepper, parsley and cheese into a food processor . 
    3. Process the mixture till it becomes a coarse paste.
    4. Remove the pesto from the processor and store in a jar till required.
    Preparation of the salad:
    1. Cut the cherry tomatoes into half or if you're using normal tomatoes, cut them into chunks.
    2. Cut the cucumber into chunks or slices. I used English cucumber so I left the skin.
    3. Cut the olives into halves or if they are small, leave them whole.
    4. Cut the bell pepper into chunks.
    5. Add the pasta and mix everything.
    To serve:
    1. If you've prepared this salad for lunch box then put the salad in the box and pack the pesto separately.
    2. If you're going to have this salad at home, then add the pesto and mix and serve.
    Tips:
    • Add greens and other vegetables and fruits of your choice to the salad.
    • The pesto will stay good in the fridge for 2-3 days. If you want it to last longer then add more oil and omit the water.
    • Use whole wheat pasta if its available in your local store.
    You may want to check out other salad ideas:

    Quinoa Tabbouleh Salad
    sweet potato and pasta salad
    tropical pasta salad
    Sending this recipe to the following event:

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    Saturday, 24 June 2017

    660.Chickpea and Sweet Potato Curry

    Healthy curry

    Theme: Healthy Weekday Lunches

    BM#77 Week 4 Day 1

       Most of us love our rich gravies and curries. To prepare them we add a bit more oil or ghee so that the masalas fry well, we add cream, we add nuts etc etc. No doubt they turn out yummy but having a rich curry everyday for lunch or dinner is not healthy. However, that does not stop me from making the curries. I try and use very little oil, go easy on the spices and replace the cream with nut meals or coconut milk. 

       For the Healthy Weekday Lunches theme at Blogging Marathon I decided to make Chickpea and Sweet Potato Curry. This curry is light on the stomach, healthy and one can carry it work along with some rice, paratha or rotis. My daughter loves to carry curries like these to work... tasty and light. 

       Did you know that sweet potato is ever so healthy? They are a good source of Vitamins A, B6. C and D.  Vitamin B6 helps reduce chemical homocysteine in our bodies. Homocysteine has been linked with degenerative diseases and heart attacks.  Vitamin C is good to ward off colds and flus, is important for our bones and teeth, digestion and blood cell formation. Vitamin D helps to build up strong bones and helps our immune system. Vitamin A is beneficial for good sight. Sweet potatoes also contain iron are are a good source of essential minerals like magnesium, potassium. Sweet potato is good for diabetics. The natural sweetness is slowly released into the bloodstream that ensures a balanced and regular source of energy. They also are a good source of fiber which helps in digestion. 

       Chickpeas too help to regulate blood sugars high in fiber provides essential minerals and Vitamins, helps protect against heart diseases and cancer and is a great source of protein.

       Coconut milk is lactose free, rich in essential Vitamins and minerals, good source of fiber, helps lower cholesterol levels, improves blood pressure.

       With so many health benefits of the 3 main ingredients, how can one not like this curry. Its so easy to make it and delicious. Check out the recipe.







    CHICKPEA AND SWEET POTATO CURRY
    4 Servings

    1 large (about 500g) sweet potato
    1½ cups cooked chickpeas
    1 tbsp oil
    1 tbsp lemon juice
    1 medium onion
    1 tsp ginger paste
    1 tsp garlic paste
    1 tsp green chilli paste or 2 chilli finely chopped
    ¼ tsp turmeric powder (haldi)
    1 tsp cumin seeds (jeera)
    1 tsp salt
    ½ cup water
    1 cup coconut milk
    2-3 tbsp chopped fresh mint or coriander


    1. Peel, wash and cube the sweet potato.
    2. Chop the onion finely.
    3. Heat oil in a pan over medium heat.
    4. Add cumin seeds and as soon as they begin to sizzle add the onions.
    5. Stir fry the onions till they become soft.
    6. Add ginger, garlic and chilli paste. Stir for a few seconds.
    7. Add turmeric powder and sweet potato cubes.
    8. Mix well. Add water and salt.
    9. Cover the pan, lower the heat and cook the sweet potatoes till done.
    10. Add chickpeas and coconut milk. Let the curry simmer over low heat for 5 minutes.
    11. Garnish with chopped mint or coriander and serve with rice, roti or paratha.
    Tips:
    • I usually cook the chickpeas with a little bit of salt, so adjust the salt accordingly.
    • Try the curry with brown chickpeas, its tastes just as good.
    • I added mint which gives the curry a very refreshing taste.
    You may want to check out my other curry recipes:
    cowpea(chora)coconut curry
    Paan Turia nu shaak (arbi leaves and turia)
    Sending this recipe to the following event:

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    Thursday, 22 June 2017

    659. Peaches and Cream Oatmeal Cups

    Peaches and Cream Day

        Did you know that 21st June is celebrated as the National Peaches and Cream Day in USA? Well, I didn't know till Sarah Ellis initiator of Fantastical Food Fight suggested that for the June theme we should prepare something with Peaches and Cream theme. It also marks the beginning of the summer solstice. Its more popular in the south as peaches are in season in June in the states of Georgia, Florida, California and South Carolina. How this day came about is unknown. 

       As the name suggests this dessert is very easy to prepare. Its peaches served with whipped fresh cream. The simple dessert is so delicious that I was tempted to just make this simple dessert for the post. What stopped me was the cream part.. it would not do too well on my hips and ever enlarging tummy (hate menopause!). 

       As a not too healthy and not too sinful dish, I decided to make peaches and 'cream' oatmeal cups. I replaced the cream with some healthy greek yogurt. Why not too healthy? Well, I used a wee bit of butter and there is some brown sugar in the cups. Check out the tips section to make variations of this recipe. It's supposed to be a breakfast treat but we couldn't wait till the next day and enjoyed a couple as dessert. 

       Before I go to the recipe I must share my excitement with you all. I'm now the proud owner of a MacBook Air. Yeah I know its not the Pro or whatever is the latest in the Apple world, but for once I've not inherited and old computer, this one is mine..and mine alone, hubby not allowed to use it! My previous laptop a Sony Viao was inherited from my daughter. It practically had no battery life and would overheat ever so often. That would cause it switch off ever so often. That meant that one post could take me hours as the computer would keep switching off and starting it again would take time. a great belated Mother's Day present from my family...thank you family, love you all so much.

        Here's my breakfast/dessert recipe to celebrate Peaches and Cream Day.





    try adding other fruits

    PEACHES AND CREAM OATMEAL CUPS
    Makes 12

    For the oatmeal cups:

    2 medium over ripe bananas
    3 cups rolled oats
    2 tbsp honey
    3 tbsp soft brown sugar
    2 large eggs
    1 tsp vanilla extract
    ¼ tsp salt

    For the filling:

    ¾ - 1 cup greek yogurt
    1½ cup diced peaches or 3 peaches
    ½ tsp butter
    1 tbsp soft brown sugar
    ½ cup chopped walnuts

    butter or oil for greasing

    Preparation of the oatmeal cups:
    1. Mash the bananas in a bowl.
    2. Add eggs, salt, sugar, honey and vanilla extract. Whip the mixture.
    3. Add the rolled oats and mix well.
    4. Let the mixture rest for 5-10 minutes giving the oats time to soak up the liquid.
    5. Grease a muffin pan lightly with some oil or butter.
    6. Put about a tablespoon and half of the mixture into the muffin cup. 
    7. Using a spoon, spread it towards the wall of the cup and make a hollow cup.
    8. Repeat with the remaining mixture.
    9. Refrigerate the oatmeal cups for 30 minutes.
    10. Preheat the oven to 160°C (320°F).
    11. Bake the oatmeal cups for 30 minutes till they are golden brown in colour.
    12. Let the cups cool in the tray for 5 minutes.
    13. Remove them from the tray and let them cool on a wire rack.
    14. At this point you can store them in an airtight container or fill them.
    Preparation of the filling:
    1. Heat butter in a pan over low heat.
    2. Add the diced peaches and sugar.
    3. Stir fry them for 3-4 minutes. 
    4. Let the peaches cool down a bit.
    To assemble the oatmeal cups:
    1. Spoon some greek yogurt into the cups.
    2. Top with peaches.
    3. Sprinkle chopped walnuts and serve.
    Tips:
    • You don't have to cook the peaches if you don't want to. I cooked them a bit as they were a bit bland.
    • Use whipped fresh cream or cream cheese instead of greek yogurt.
    • If you don't get greek yogurt in your area, use hung yogurt.
    • I used plain yogurt but you can use any flavoured yogurt.
    • Use nuts or seeds of your choice.
    • Add sugar or honey to the plain greek yogurt if you prefer.
    Check out what other members have prepared using peaches and cream theme:

    Sending this recipe to the following event:



    If you want to be a part of this group then click here.

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    Monday, 19 June 2017

    658. Shorbat Adas (Middle Eastern Lentil Soup)


    A Healthy Ramadan

       The holy month of Ramadan is observed by Muslims all over the world.It is the ninth month of the Islamic Lunar calendar.Its the month when the Holy Quran was revealed to the Prophet Muhammed. During this month the Muslims fast for the whole month from sunrise to sunset. The holy month of Ramadan is much more about purifying the soul, focusing attention on God and about self discipline and sacrifice rather than focusing on food and drink.

       After sunset the fast is broken by taking a few sips of water and a few dates during Iftar or the evening meal. Suhoor is the meal served before sunrise. This meal is usually hearty and healthy meal to provide one with energy.

       Keeping in mind my intention of preparing healthy recipes (well, at least trying to) I decided not to make a rich fried snack but a healthy, replenishing, hydrating soup. Shorbat Adas is a Middle Eastern soup usually served at the beginning of Iftar. It is light on the stomach, provides the much needed liquid after the long fast and not spicy. This soup is so easy to make and very tasty. 

      The ingredients used in the soup may vary from country to country but the basic ingredients red lentils, lemon, olive oil and cumin remains the same. Some add vegetables like onions, garlic, tomato, carrot, celery, squash etc and some don't.

       I decided to add some vegetables. You may make it into a thick creamy soup or a little more light. I decided to make it not too thick or thin. I used water but you may use a stock.

       Shorbat in Arabic is soup and Adas is lentils. Here's my contribution for the #FoodieMonday #Bloghop's #97th theme which is Ramadan. 

    Just a few more days before Eid. Ramadan Kareem to all my Muslim friends and followers.




    Shorbat Adas
    4 servings

    1 cup red lentils (split variety)
    1 medium onion
    2-3 cloves of garlic
    1 small tomato
    1 medium carrot
    1 tsp cumin seeds
    1 tbsp olive oil
    1½ tsp salt

    ¼ tsp turmeric powder
    1 tsp cumin powder
    ½ - 1 tsp red chilli powder
    3 +2 cups  water
    1-2 tbsp lemon juice


    1. Wash the lentils 3-4 times in water. Soak the lentils in 2 cups of warm water for 30mins.
    2. Peel and grate the carrot.
    3. Chop the onion and tomato.
    4. Peel and slice the garlic.
    5. Heat oil in a saucepan over medium heat.
    6. Add cumin seeds. 
    7. As soon as the seeds begin to sizzle, add turmeric powder,onion, tomato, garlic and carrot.
    8. Sauce the vegetables for a minute or so.
    9. Add the lentils along with the water.
    10. Add the remaining 3 cups of water.
    11. Add salt and bring the mixture to a boil.
    12. Lower the heat and let it simmer till the lentils are cooked and disintegrated. 
    13. Process the mixture using a hand blender or your blender jug.
    14. Add lemon juice,cumin powder and chilli powder.
    15. Serve hot soup with bread, pita bread, any flat bread or just on its own.
    Tips:
    • Soaking the lentils reduces the cooking time. 
    • Add flat parsley or coriander if you like.
    • This soup can be made without adding carrots or tomatoes.
    You may want to check out my other Ramadan recipes which are common in Mombasa:
    Cassava in coconut milk
    Mamri
    Kaimati
    Sending this recipe to the following events:

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    Tuesday, 13 June 2017

    657. Carrot Nut Bread#BreadBakers

    Lets go Nuts!

        I'm not saying that, but our Bread Bakers Group member Cindy suggested that we all go nuts in the month of June. Ok please don't get us all wrong... didn't mean we all go cuckoo or bonkers. Cindy who blogs at Cindy's Recipes and Writings, has a beautiful and interesting blog. She suggested that we use nuts either as flour, meal, chopped or with nut butters.
        
       I decided to make a carrot bread which I had been wanting to do for a long time. Living in a third world country does not allow me to buy nut flours or meals easily... they cost the earth. Nuts are expensive in this part of the world but I get my constant supply from either India, Canada or UK whenever I travel. Luckily, I'm not much into clothes, shoes and bags so my suitcase is usually filled with things all related to the kitchen!
      
       I added fresh grated coconut along with a generous amount of nuts. Did you know that coconut is considered a fruit, nut and a seed? And that's what the coast of Kenya has plenty of ---coconuts. The coconut, carrot and nuts makes this bread quite dense.

       Whenever I share a quick bread with friends and neighbours I get asked one question and that is "what is the difference between a cake and a quick bread?" I seriously don't know as there are too many different explanations for that. All I know is that a quick bread is usually more dense than a cake and the texture can be irregular. The other obvious difference is that it is usually baked in a loaf tin. If you know the difference then please share it with me. In the meantime, lets get on with the recipe. Easy and absolutely delicious. A great bread to have for breakfast with some marmalade, jam or butter or enjoy it for tea on its own. Hubby couldn't stop slathering the home made butter on this. Home made butter courtesy of my friendly neighbour. Thank you Priya. And he commented that he didn't have to look for the nuts in the bread :)








    CARROT NUT BREAD
    Makes 1 loaf


    1 cup plain flour (all-purpose flour)
    1 cup wheat flour (atta)
    1½ tsp baking soda (soda bicarbonate)
    ½ tsp baking powder
    1½ cup sugar
    1 cup chopped mixed nuts (I used almonds, pecans, cashew nuts, pistachios, walnuts)
    ½ cup fresh grated coconut
    1 tsp vanilla extract
    2 cups grated carrots
    ¾ cup carrot puree (cooked carrots)
    3 eggs
    ¼ cup oil
    ½ tsp salt
    1 tsp cinnamon powder



    1. Preheat the oven to 180°C. 
    2. Grease and dust or line a 9"X 5" loaf tin. Grease it using butter. 
    3. Keep a piece of aluminium foil ready that can be covered over the top of the loaf tin. 
    4. Sift the flours, baking powder, baking soda, salt and cinnamon into a bowl. 
    5. Add the coconut, grated carrots, nuts and mix well. 
    6. In another bowl add oil, sugar, eggs, vanilla extract and carrot puree. 
    7. Whisk it till its all mixed. 
    8. Add flour to the wet ingredients and mix till the flour is just wet. Don't over mix. 
    9. Pour the batter into the prepared tin. 
    10. Bake for 60-70 minutes. After 20 minutes check to see that the top is not browning too quickly. 
    11. If it does then cover the top with the aluminium foil-tent it. 
    12. After 60 minutes, check if the bread is done by inserting a toothpick or a knife into the middle of the loaf. If it comes out clean then the bread is done. 
    13. Let the bread cool in the pan/tin for 15 minutes. 
    14. After 15 minutes remove it from the tin and let it cool on a wire rack. 
    15. Slice and serve with butter, jam or marmalade. 

    Tips:

    • You may use plain flour instead of wheat flour. 
    • Add nuts of your choice. 
    • Don't be in a hurry to remove it from the pan/tin.
      Enjoy all these creative breads using nut meals and nut flours from The Bread Bakers Group!

      #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

      We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

      BreadBakers


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      Monday, 12 June 2017

      656.Veggie Flautas

      Musical Food?

      Theme: Explore Latin American Cuisine

      BM#77 Week 2 Day 3

          I tried really hard to avoid Mexican Food for the above theme. I wanted to try something different but sourcing some of the ingredients was proving to be a task. I wanted to make arepas but getting some pre cooked white corn meal was difficult. The staple diet in Kenya is ugali made from white corn meal or flour but the corn is not pre cooked before it is ground. 
        
         While I was doing some research on the Latin American Cuisine, (which by the way is so similar and may vary in small degrees, depending on which country it is from) I came across Flautas. What attracted me to the recipe was the name. Flautas (pronounced as fl-ow-tahs) means flute. Flautas are rolled much thinner than burritos. 

          Flautas are fried. That makes them crispy and crunchy. Sometimes they are filled with breakfast ingredients and served for breakfast. They are usually served on a bed of lettuce or any salad greens.Enjoy this dish for lunch or dinner. I cannot make up my mind as to which of the Mexican dishes are my favourite. I love them all.

          Mexican cuisine is basically a fusion of the indigenous Mesoamerican cooking and European, mainly Spanish and later with influences from the African slaves and Asians. The staples for the natives were corn, beans, avocados, tomatoes, chillis and cocoa. The Spanish brought with them rice, meats, dairy products and a variety of herbs and spices. 










      VEGGIE FLAUTAS
      Makes  6

      For the flour tortilla:

      ¾ cup plain flour (all purpose flour)
      ¾ cup wheat flour (atta)
      ½ tsp baking powder
      3 tbsp oil
      ½ tsp salt
      ½ tsp dried oregano
      ½ -¾ cup warm water

      For the filling:

      1 cup cooked red/black beans
      2 boiled eggs
      ½ tsp paprika
      3 tbsp salsa sauce
      1 medium onion, finely chopped
      4-6 cloves of garlic, minced
      1 tsp salt
      ½ tsp coarse pepper powder
      ¼ cup chopped fresh coriander (cilantro)
      1 tbsp olive or vegetable oil
      1 tsp lemon juice

      For serving:

      2-3 cups chopped lettuce
      1 cup guacamole
      ½ -1 cup salsa sauce or sour cream or both
      1 cup shredded cheddar cheese
      ¼ cup chopped fresh coriander
      1-2 large tomatoes, chopped

      extra oil for shallow frying
      some toothpicks

      Preparation of the tortillas:

      1. Sift the flours, salt and baking powder together into a big bowl.
      2. Add oregano and mix.
      3. Add oil and rub it into the flour.
      4. Form a dough using the warm water. Don't put all the water at once. Knead into a soft dough. 
      5. Rest the dough for 20-30 minutes.
      6. Heat a frying pan, griddle or tawa over medium heat.
      7. Divide the dough into 8 parts. Roll each part into a ball.
      8. Using some extra flour roll out the one part into a 6-7" diameter circle.
      9. Put the rolled tortilla on the hot tawa or griddle. Let it cook  till small light brown spots form. Flip it over and cook.
      10. Place on a tea towel and cover it.
      11. Repeat steps 8-10 with the remaining dough.
      Preparation of the filling:
      1. Heat oil in a pan over medium heat.
      2. Add onions and stir fry till they are soft.
      3. Add garlic and the salsa sauce. Cook for a 2-3 minutes.
      4. Add the beans, paprika, salt and pepper powder. Mix well. Cover the pan and cook for a 2-3 minutes.
      5. Take the pan off the heat. Mash the beans lightly.
      6. Chop the boiled eggs and add to the bean mixture along with the coriander and lemon juice.
      7. Mix well. 
      Preparation of the flautas:
      1. Take one tortilla and place about 2 tbsp of the bean mixture about 1 inch from the top of the circle. Don't put the filling till the edges. 
      2. Cover the filling with the top part of the tortilla and then roll it up like a swiss roll. 
      3. Secure the edge with a toothpick. 
      4. Repeat steps 1-3 with the remaining tortillas and filling.
      5. Heat about ¼ - ½ inch layer of oil in a wide frying pan.
      6. Place the rolled flautas in the hot oil and let it fry till its crispy and light golden brown.
      7. Using tongs, turn it over and fry till its light golden colour and crispy.
      8. You can fry 2-3 flautas at a time depending on the size of the frying pan.
      9. Remove the toothpicks.
      To serve:
      1. Put a layer of lettuce on a serving plate.
      2. Place 2 flautas on it.
      3. Drizzle salsa sauce, guacamole or sour cream or all on top.
      4. Sprinkle some cheese, tomato and coriander on top and serve.
      Tips:
      • Use a filling of your choice.
      • If you are going to use ready made tortillas then warm them on a tawa or griddle before you roll them.
      • You can use any sauce of your choice.
      • I served the flautas with some chopped tomatoes. You can add any veg of your choice. 
      You may want to check out the following Mexican dishes:
      Corn and Beans Quesadilla
      Sending this recipe to the following event:

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      Check out what other marathoners have made for Blogging Marathon #77
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