Tofu Tikka Tacos#SundayFunday

When you are in in the mood for a fun dinner, then these vegetarian & meatless tacos will please even the most adamant carnivores. One of the best things about taco that I love is, you, can be creative, so mix and match what’s ever veggies you have in your kitchen to make tacos. I have used these parathas to make these easy and fun tacos. I have given a twist to making these traditional tacos.
Serves  3 
Ingredients
250 Grams Tofu - cut into cubes
For Veggie Marination
1 Bell pepper - cut into cubes
1 Big onion peeled cut into cubes
1 Big Tomato - de seeded and cut into cubes
1 Tablespoons Mustard Oil
¼ Teaspoon Coarsely Ground Black Pepper
¼ Teaspoon Sea Salt
1 Teaspoon Lemon Juice
For Tofu Marination   
4 Tablespoons Hung Curd
½ Teaspoon Heaped Red Chili Powder
1 Tablespoon Homemade Tandoori Masala Powder
½ Teaspoon Turmeric Powder
1 Teaspoon Ginger Garlic paste
2 Tablespoons Mustard Oil
1 Tablespoon Besan/Gram Flour
½ Teaspoon Sea Salt
½ Teaspoon Pink Himalayan Salt
¼ Teaspoon Kasuri Methi - rub in your palms
¼ Teaspoon Ajwain - rub in your palms
¼ Teaspoon Coarsely Ground Black Pepper
1 Tablespoon Lemon Jucie
To Assemble The Tacos
Shredded Cabbage
Onion - sliced
Shredded Radish - optional
Used radish because I love the sharpness that it reddeners to the wraps
Chipotle Mayonnaise
Cheese
Bamboo Skewers as required
Flaky Parathas - for the tacos
Method
Soak the bamboo skewers in water for at least an hour or else they will burn while grilling.

For Veggie Marination

In a bowl, mix in all the ingredients mentioned and keep aside.

For Tofu Marination

Cut the tofu into cubes and keep aside.

In a big bowl, Mix in all the ingredients mentioned in marination well. 

Then add the tofu and mix well. Keep it aside for 15 to 20 minutes so that spices marry well the tofu.

Skewers one onion, one capsicum, one tomato then tofu like wise continue to thread them 2 -3 pieces of tofu in a skewer or according to the length of the skewers. I have used small skewers.  

Then grill them in a non stick grill pan.

To Assemble The Tacos

Slater the parathas with chipotle sauce generously then top it with cheese, 

then the tofu and some veggies

Fold the parathas and 

make the remaining the same way. Grill in a preheated oven at 200°C for 8 - 10 minutes 

or in a non stick pan will a little butter. 

To make them stand, after it's  golden on both sides , take a thong and hold the taco straight till the bottom is golden and stand flat.  

They are all ready to be devoured.

Serve & Enjoy!!  
Labels: Homemade, Parathas, Tofu, Tacos, Sunday Funday, Mexican, Street food

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event for the month of October 2021, is Wendy of A Day in the Life on the Farm and the theme is "Tacos".
Here are some of the Taco Recipes made by us. 

Karen’s Kitchen Stories: Ancho Chili Chicken Tacos
Amy’s Cooking Adventures: Breakfast Tacos
Making Miracles: Honey BBQ Chicken Tacos
Palatable Pastime: Shredded Chipotle Chicken Tacos
A Day in the Life on the Farm: Slow Cooker Shredded Beef Grilled Tacos
Food Lust People Love: Southwestern Chicken Tacos
Culinary Adventures with Camilla: Spiced Smashed Potato Tacos with Homemade Purple Corn Tortillas
Sneha’s Recipe: Tofu Tikka Tacos 

Pico de Gallo/Fresh Mexican Salsa#SundayFunday

Pico de Gallo is also known as, Salsa Fresca or Fresh Mexican Salsa. Pico de Gallo taste delicious when made with fresh ingredients and firm & ripe tomatoes.

Ingredients
250 Grams Tomatoes - de seeded & diced
1 Spring Onion - finely chopped
1 Medium Onions - chopped
2 Tablespoon Chopped Coriander Leaves
1-2 hot peppers (to taste), finely minced
A Jucie of One Lemon
1 Garlic cloves - minced
Sea Salt to taste
1 Teaspoon Extra Virgin Olive Oil

Method

Place all the chopped veggies into a large mixing bowl. s Squeeze the juice one lime into the salsa. Taste then add more lime juice accordingly. Sprinkle with salt, drizzle olive oil.
Toss it well so that all the flavor mingle together. Stir well. Sprinkle a little coriander leaves and Enjoy!!

Serve with tortilla chips or your favorite meal.
It is delicious spooned over scrambled eggs, pot roast or even toast!
My Notes

To keep Pico de Gallo fresh for several hours, chop all veggies and store them in an airtight container in the refrigerator until ready to use. Add lime juice, oil and salt just before serving.

Labels: Salads, Tomato, Onion, Lime Juice, Mexican, International Cuisine, Sunday Funday

Welcome to another Sunday Funday. Our theme this week is Salsa. Our host is Camilla from Culinary Adventures with Camilla. 

• 7 Layer Dip by Amy's Cooking Adventures
• Celery Rhubarb Pico de Gallo by Cook with Renu
• Grilled Corn Mango Salsa  by Sizzling Tastebuds
• Homemade Smooth Taco Sauce by Palatable Pastime
• Mile High Salsa Pie by Making Miracles
• Olive Oil-Poached Salmon Bellies with Cantaloupe-Preserved Lemon Salsa by Culinary Adventures with Camilla
• Pico de Gallo: Classic Fresh Tomato Salsa by Our Good Life
• Pico de Gallo / Fresh Mexican Salsa by Sneha's Recipe
• Roasted Jalapeño Salsa by Karen's Kitchen Stories
• Salsa Pebre Chileno by Food Lust People Love
• Three Bean Enchiladas with Corn Salsa by A Day in the Life on the Farm

Baked Pork Enchilada Salsa Verde Casserole#BakingBloggers

I wanted to make something easy, so instead of making traditional rolled enchiladas made these no fuss casserole. Made this quick dish where in I just threw everything into a casserole.
Assembling the pork enchilada casserole takes little effort, as I simply layered the pork and rest of ingredient one by one and baked it. To save time, I made the pork and the Salsa Verde two days in advance and refrigerated it. I made the Fried Corn Tortillas on the day when I wanted to bake it. If you want, this, can be assembled well , in advance, as it reheats quite well, can assure you this, since I, had leftovers and reheated it after two days and it tasted just as good as the freshly made one.

Servings 2 -3
Ingredients 
250 Grams Pork Mince
1 Cloves Garlic - finely chopped
1½ Teaspoon Lime juice
½ Teaspoon Pink Himalayan Salt
¼ Teaspoon Black Pepper powder
1 Teaspoon Vegetable Oil
Other Ingredients
Salsa Verde
4 Corn Tortillas - torn
1 Cup Shredded Provolone & Cheddar Cheese
1 Small Onion- diced
¼ Cup Chopped Coriander/Cilantro leaves
Sour cream, for serving
For the Fried Corn Tortillas
1 Cup = 250 Ml
Ingredients
1 Cup Maize Flour
¼ Teaspoon Pink Himalayan Salt
1 Teaspoon Oil
125 Ml+ Water

Method

Heat a tablespoon of oil in a pot/kadai, add minced  garlic and the pork mince, sauté till it changes color

add salt  and pepper powder , mix well

add ½ cup water. Bring the pot to a boil, and then turn the heat down to low and simmer uncovered for until the mince is cooked 

and all moisture nearly evaporated ( there should 2 - 3 tablespoons of liquid in the mince). 

Cool till it comes to room temperature add ½ cup of the Salsa Verde, lime juice and little coriander leaves . Taste for salt and spice, add more Salsa Verde if you want it more spicy. 

For the Fried Corn Tortillas

In a skillet, boil the water, add salt and oil. When it comes to a rolling boil add the maize flour and mix well with a spoon. Let it cook for a minute. Switch off the flame and cover it with a lid for 3 minutes. When it is still warm, knead this to soft dough, if required add a teaspoon of hot water while kneading. Knead it well into soft dough. Cover and keep it aside for just 5 minutes. 

Divide the dough into 5 equal balls. Roll each between a oiled plastic sheet in a tortilla press/puri maker. 

Cut it with a mould to make the edges smooth and tortilla the same size. 

Bake this in non stick skillet (See Notes) till it get brown spots on each side. 

Keep this on wire rack. Like wise make the rest of the corn tortillas. 

Wrap them in a towel and let them cool completely.
Heat up the vegetable oil on low heat in a small pan Use a pan that will fit the tortillas so that you can use a little to fry them).

Once the oil is hot add one tortilla at a time, and fry on medium flame till they are crisp. Keep aside to drain on a kitchen towel.

I even fried the broken tortilla pieces and used that to layer the casserole, since they are to broken into pieces.

To Assemble- Pork Enchilada Salsa Verde Casserole
Preheat the oven to 170°C.

In a casserole, place half of the broken tortillas in it, tearing in pieces to fill in any gaps. 

Evenly top the tortillas with half the pork, 

sprinkle half the diced onions ( I had 2 tablespoons of leftover red and green capsicum so used that too)

half the chopped coriander leaves, and and evenly spread the Salsa Verde. 

Then sprinkle the shredded cheese. 

Top that layer with remaining torn tortillas and then add the rest of the pork, 

the rest of the onions, capsicums, evenly spread the salsa,

sprinkle coriander leaves and then top evenly with the rest of the cheese.

Bake uncovered for 25 minutes or until the casserole is lightly browned and bubbling. Allow to rest for 10- 12 minutes before serving. 

Serve warm with sour cream and wafers.

My Notes
The pork and Salsa Verde can be made ahead of time and kept refrigerated for 3 days.

I baked the first tortilla on my anodized tawa and it got stuck see pic, so use a non stick pan to bake the tortillas.

Labels: Pork, Salsa Verde , Mexico, Mexican, Baking Bloggers, Corn, Tortilla, Baked, Enchilada, Serves Two, Main course, Green Tomato, Breads  

Baking Bloggers (April 2021): Baking of Mexico

• Baked Pork Enchilada Salsa Verde Casserole from Sneha's Recipe
• Bolillos from Culinary Adventures with Camilla
• Capirotada de Leche from Palatable Pastime
• Cheesy Corn Dip from Magical Ingredients
• Chicken Chili Tortilla Casserole from Food Lust People Love
• Creamy Caramel Flan from Making Miracles
• Mexican Chicken Bake (DASH Friendly) from A Day in the Life on the Farm
• Tacos De Jocoqui (Sour Cream Tacos) from Sid's Sea Palm Cooking
• Telera Rolls from Karen's Kitchen Stories

Homemade Salsa Verde#SundayFunday

Salsa Verde is a Green Salsa made from roasted green tomatoes, garlic, onions, and peppers. It's incredibly delicious! The main difference between regular Salsa and Salsa Verde is that green tomatoes are used instead of regular red ones.

These are from my garden - organic green tomatoes
Salsa Verde is really easy to make from scratch, all you need are green tomatoes, onion, jalapeño/green chilly, lime and coriander/cilantro leaves.

To make the Salsa Verde, you can cook the tomatoes, which you can be done either by boiling them, broiling them in the oven or pan roasting them. All three approaches are quick and easy, though with broiling or pan roasting, you get added smoky flavor from the searing of the tomatillos.

I used my air fryer ( @ 200°C for 30 minutes) to roast the tomatoes, garlic, onion and chillies. 

All got roasted perfectly, except the chillies they got charred and dried there was no flesh in it. 

I, then roasted 2 green chillies on the fire and used them after washing the charred skin. 

I did not remove the seeds and used them so my salsa verde is quite spicy, but, I am loving it, taste awesome. Please read My Notes before you make this.

Makes 1 Heaped Cup (250Ml)
Ingredients
450 Grams Firm Green Tomatoes
2 Jalapeno Peppers/Spicy Green Chillies
2 Cloves Garlic
½ Cup Coriander Leaves - finely chopped
1 Small Onion
1 Tablespoon Fresh Lemon juice
½ Teaspoon Pink Himalayan Salt or to taste
A Pinch Cumin Powder 

A Pinch Black Pepper powder

Method

Chop the green tomatoes in halves. Place the tomato , onion and garlic roast them in the oven at 200°C for 30  minutes, I used the air fryer (at 200°C for 30 minutes) and then place them in a blender with cumin and black pepper powder, salt and a teaspoon of olive oil. 

Blend it then add the coriander/cilantro leaves and lemon juice, just pulse it once or twice.

Taste for salt and lemon juice. Remove this into a serving bowl and Enjoy.

My Notes

To maintain the green bright color of the Salsa Verde, drizzle a teaspoon of extra virgin olive oil while grinding. Do not add the coriander/cilantro leaves while grinding the tomatoes. Chop the coriander leaves fine and at the end just pulse the grinder for once or twice. If you grind it along with the tomatoes you will get a green tomato chutney not the look and taste of Salsa Verde. 

If you want to store this for a longer period then drizzle EVOO on top at least to cover the top, this will maintain the color and also preserve it.

Labels: Chutneys & Dips, Jams & Sauces, Green Tomato, Green Chilly, Roasted, Spicy, Mexican, Sunday Funday, Vegan, Gluten free

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Karen of Karen's Kitchen Stories.

Chile Pancakes from Sid's Sea Palm Cooking
Chili Plum Sauce from Food Lust People Love
Creamy Chicken Tortilla Soup from Amy's Cooking Adventures
Beef Enfrijoladas from Making Miracles
Homemade Salsa Verde from Sneha's Recipe
Maharashtrian Green Chilli Thecha from Cook with Renu
Mirch Ka Salan from Mayuri's Jikoni
Roasted Monkfish Over Mole Negro from Culinary Adventures with Camilla
Southwestern Casserole from A Day in the Life on the Farm
Spicy Carrot and Broccoli Salad from Karen's Kitchen Stories
Thai Curry Noodles from Palatable Pastime