Quesadilla:

Chicken quesadilla recipe:

Ingredients:

Mexican four cheese packet (Cheddar,Monterey,Jack,and Asadero cheese)

1 piece Chicken breast boneless ( Cut into medium pieces)

1 /4 cup Mushroom diced

1 /4 cup Capsicum diced

Spring Onion

Salt

Pepper (powdered)

Lemon juice

Readymade Tortillas

Butter                      
                                                                 

Preparation:

        In a nonstick pan add a tsp of oil and fry the chicken pieces by adding salt and pepper. Once the water from chicken comes out & evaporates and also chicken color changes to white, cook the chicken covered with few drops of lemon juice for about 5 mins in medium flame .

      

                                   

Then add the diced mushroom and capsicum (add other veggies also… our favorite is this) and again cook covered for 3 mins.

                                                          

Now the stuffing is ready. Take the readymade tortillas and toss it lightly on both sides in the hot griddle (just a sec) and keep it ready by applying butter on one side of the tortilla.(after tossing,apply butter)

In the griddle, keep the buttered side of the tortilla down and in a few secs ,(2-3 secs) the top layer rises lightly. Now sprinkle the cheese over and add a handful of stuffing and again a few sprinkles of cheese.

                             

Now place another buttered tortilla(buttered side facing up) above the stuffing and flip the quesadilla,and cook for 3 secs. (until u get the same browned layer on bottom as the top)

                                                 

Place the quesadilla in a plate and slice it as u like and do the same process for remaining stuffings.

Serve it with some dippings.. We use to have it with gucamole dip.

                                

Note:

    For vegetarians, instead of chicken add more veggies like jalapenos,tomatoes,red bell pepper etc., and enjoy ur veg quesadilla.

 For Non-veg lovers, less veggies and more chicken or shrimp (cooked, tailed off) can work well.

If u r adding shrimp, add some chilli powder / jalapenos for better taste.

And for cheese we got Cheddar cheese bar and Monterey Jack cheese bar and shredded it home.(Since we used to do quesadilla every week)

Chapathi / Roti / Layered chapatti:

Ingredients:

2 Cups Wheat flour (I used Aashirvaad atta)

1 1/2 Cup Water (Water measurement can vary acc.to flour)

2 tsp Oil

1 tsp Salt

Preparation:

Boil water in a saucepan for3- 5mins or microwave in a glass bowl for 2mins.

In a large bowl, add the flour,salt and mix evenly and add 2 tsp of oil and make the dough by adding water  gradually. Dough should not be sticky.(If u feel that then u can add flour)Keep the dough aside for 15 – 20 mins.       

                                                 

Knead the dough for more than 5 mins to yield soft chapathis. Then make small balls out of it and roll it using a rolling pin. If  needed u can dust the balls with some flour
while flattening.(Never mind the shape of the chapathi) Now get the pan / griddle ready by setting the flame to medium- high.

Roti:

     Roti’s are a tandoori type. Chapathis without oil and are cooked in high flame .The traditional way is to cook in a clay oven. But we can bring that taste if we cook in heavy bottomed griddle(Kallu chatti). But I cooked in a non-stick dosa pan.           

                                                              

     Cook the roti until each side has dark spots. Be sure that the edges are fully cooked. No need to apply oil.

Soft Chapathis:

              Place chapathi in the hot griddle. Within few secs u can see the uncooked side of the chapathi getting rised, immediately turn down & cook for few secs. Then apply ½ tsp of oil on both sides and place it in the hotpack. Do the same for the rest of the chapathis and stack them.

                                                                                 

Note:

Keep ur chapathis (dough) flattened ready before going to cook them. This will yield good & soft chapathis.

If u vary the temperature of the griddle in between, ur chapathi’s will get harder.        

Layered Chapathi:

             First make chapathi, and apply oil above and fold the chapathi to a triangle shape and then again roll it to make chapathi. This way we can get the layered chapathi’s.

                                                             

                                                             

                                                                      

                                                                                                                       

Other than these types, there are more stuffed varieties also. In coming posts…