I know its been a long time since I posted a recipe to this blog, but I've been held up with tons of things happening, including a move from India to the US. One thing that I am certainly enjoying here is the massive variety of fruits and vegetables that are available year round :-). I have been letting the cook inside have a lot of fun, experimenting with different cuisines, making my own salad dressings and pasta sauces et al. Here is my version of a Portobello Taquito.
Ingredients:
3 large portobello mushrooms, chopped coarsely
1 small onion chopped finely
4 cloves garlic minced
2 tbsp jalapeno in brine
1/4 tsp cumin/jeera powder
1/2 cup crumbled paneer (can be replaced with mozzarella cheese if you want it to be richer)
salt and red chilli powder to taste
5 tbsp olive oil
leftover phulkas or tortillas
Method:
* Pre-heat oven to 425F alternately
1. Heat a kadhai, add 3 tbsp olive oil.
2. Add minced garlic and fry for a few mins, then add chopped onions and cook till onions start turning golden.
3. Add jeera powder, jalapenos, mushrooms, salt and red chilli powder. Cook till all the water from the mushrooms evaporates.
4. Add the paneer and cook for about 2 more mins.
5. Put a generous helping of the mushrooms on a phulka or tortilla and roll it up. Brush the outside with olive oil and bake in preheated oven for about 12 mins till outer shell turns crispy. Serve with salsa and a salad on the side.
Note: If you do not have an oven, you can apply oil to the roti and roast it on a tawa till it turns golden and crispy. Then add the stuffing and roll it up before serving. Traditional taquitos require that the roti or tortilla be deep fried, but I like to avoid anything deep fried, so roasting makes good sense :-)
Ingredients:
3 large portobello mushrooms, chopped coarsely
1 small onion chopped finely
4 cloves garlic minced
2 tbsp jalapeno in brine
1/4 tsp cumin/jeera powder
1/2 cup crumbled paneer (can be replaced with mozzarella cheese if you want it to be richer)
salt and red chilli powder to taste
5 tbsp olive oil
leftover phulkas or tortillas
Method:
* Pre-heat oven to 425F alternately
1. Heat a kadhai, add 3 tbsp olive oil.
2. Add minced garlic and fry for a few mins, then add chopped onions and cook till onions start turning golden.
3. Add jeera powder, jalapenos, mushrooms, salt and red chilli powder. Cook till all the water from the mushrooms evaporates.
4. Add the paneer and cook for about 2 more mins.
5. Put a generous helping of the mushrooms on a phulka or tortilla and roll it up. Brush the outside with olive oil and bake in preheated oven for about 12 mins till outer shell turns crispy. Serve with salsa and a salad on the side.
Note: If you do not have an oven, you can apply oil to the roti and roast it on a tawa till it turns golden and crispy. Then add the stuffing and roll it up before serving. Traditional taquitos require that the roti or tortilla be deep fried, but I like to avoid anything deep fried, so roasting makes good sense :-)
This was one of the best dishes I've tasted from Hansa's kitchen! Had a good balance of healthy and tasty ingredients. The sweetness of the grapes was in good contrast to the spicy and crunch wrap - truly ingenious! Way to go, Hansa!!
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