Enchilada

Ingredients for filling:
1. Vegetarian protein filling in place of meat or fish
1/2 cup boiled chickpeas,1/2 cup soya granules,1 jalapeno pepper,1 tbsp salsa, 1 tbsp chopped onion,1/4 tsp garlic powder, 1/2 tsp salt, 2 tsp olive oil
Method:
Soak soya granules in hot water for half an hour. Chop jalapeno. Crush chickpeas and chopped jalapeno in a chopper grinder. Heat oil in a pan. Add onion. Saute for two minutes. Squeeze all the water from soya granules. Add to the onion. Cook for a minute. Add chickpeas, salsa, and salt. Cook for 4-5 minutes on low heat. Keep stirring constantly. Scrape out in a bowl.
2. Roasted vegetable filling
I roast two trays of vegetables and freeze the other tray to use in future for Lasagna or Enchiladas. If the vegetables are done before hand it takes less time to assemble everything.
3-4 green peppers (depending on the size), 2 zucchini, 1lb mushroom (I don’t exactly remember the weight they were prepacked), 1 yellow pepper,1/2 sliced red onion,salt and pepper to taste, 1tbsp olive oil for each tray.
Method:
Line two cookie trays with foil. Preheat the oven to 450°F. Cut up all the vegetbales in same size. Season with salt and pepper. Toss all over with olive oil. Spread the vegetables in single layer on the cookie sheet. Roast for 30 minutes tossing halfway through. Remove the trays when vegetables (just the edges) look brown.

Enchilada Sauce

Ingredients:

2 cans low sodium chopped tomatoes, 2 chopped chipotle peppers (canned), 1/2 cup chopped onion, 5-6 finely chopped garlic cloves, 2 tsp cumin seeds, 2 tbsp olive oil, 1 tsp red chilli powder, salt as per taste

Method:

Heat oil in a saucepan on medium heat. Add the cumin. When it crackles add onion and saute until translucent . add garlic. Cook until fragrant. Stir in chipotle, chilli powder salt and chopped tomatoes. Bring it to boil and cook for 5-10 minutes depending on the liquid. (I do not drain the liquid from canned tomatoes). remove from heat. Let it cool and then puree in a blender adding salt to it.

TO ASSEMBLE ENCHILADA YOU NEED

9″x12″baking dish, 1/2 tbsp oil, 1/4 cup grated mixed cheese (Montrey jack, mozzarella and cheddar), 1 tbsp crumbled paneer (optional, recipe below), 1 tsp chopped cilantro

Method:

Coat the bottom of baking tray with oil. Pour a thin layer of enchilada sauce.Wrap tortilla in a cloth napkin and heat for about 30-40seconds to soften. Take one tortilla and spread a thin layer of soya, chickpeas mixture. Top it with a layer of vegetables. Roll tightly and place seam side down in the prepared baking dish. Repeat the same process with remaining tortillas. ( the above mixture is sufficient to make another  7″x7″ of casserole. of stacked enchilada for freezing) When you have assembled all the tortillas, top with enchilada sauce and sprinkle grated cheese. Bake for 20 minutes, or until the cheese looks orangish and sauce is bubbly. garnish with cilantro and paneer. Serve with sour cream and guacamole.

GUACAMOLE

Ingredients:

2 good ripe avocados, juice from 2 limes, 1 small chopped and seeded tomato, 1/4 cup chopped red onion, 1/4 cup finely chopped cilantro ( I never measured, put more if you want) 1 finely chopped jalapeno, salt and pepper to taste

Method:

Scoop the avocado flesh into a bowl. Add  lime juice, mash avocado with fork until small lumps remain. Mix in remaining ingredients (leaving tomato). Adjust seasoning. Cover with saran wrap to prevent oxidation. Add tomato just before serving

 

 

PANEER  ( Indian Cottage Cheese)

If you are thinking to make paneer with 1 gallon (4 litres) of milk then add 1 litre of buttermilk to curdle. To strain place a colander in the sink and cover it with muslin cloth. Gently pour curdled milk into the prepared colander. Gather the four corners of the muslin cloth and tie them together to completely enclose the paneer. Half fill the pot with water in which you just made paneer. Place the wrapped paneer either in the sink on a flat plate or on the counter (sink is the best option). Place the water filled pot on top of the paneer and press it down gently. This will help release some water from paneer and flatten it as well. Once the pot can easily balance on the paneer, allow to sit for 60 minutes. This will give you a medium soft paneer which you can easily cut. For softer paneer reduce the sitting time (as I did for making enchiladas). Remove the pot, untie the cloth and carefully place the paneer on cutting board. Cut into cubes or any shape that you like. Use it immediately or keep it refrigerated tightly covered in a glass bowl. The leftover whey can be kept in the fridge for a week to make more paneer or to knead chapati dough or cook rice in it.