TACO VEGGIE
Serves 4-5
TORTILLA DOUGH
Maize flour 1 ½ cup
Flour 1 cup
Salt ¾ tsp
Mix maize flour, plain flour & salt in a big bowl.
Knead with warm water to make pliable dough
Cover with a moist cloth & keep aside for 1 hour.
Divide the dough into 11-12 balls. Roll into a shape of a thin round chapatti
Heat griddle. Place the rolled tortilla on it. Cook for a minute on medium heat.
Overturn & cook the other side for a minute or till brown specs start appearing. Remove from heat.
For TACOS, pick up one side of the tortilla and fold to get open semi circle. Do not stick the edges. Pick up the folded roti firmly from the joint side with a pair of tongs and deep fry holding with the tongs in hot oil till golden & crisp. Do not press the tongs, otherwise the sides will join together. Hold gently. Keep fried tacos aside.
CHEESE FILLING
Onion finely chopped 1
Capsicum finely chopped 2
Green chillies finely chopped 3 tbsp
Boiled rice ½ cup
Cottage cheese crumbled 1 cup
Salt ½ tsp
Butter 2 tbsp
SALAD TOPPING
Cabbage thinly sliced 1 cup
Tomato pulp removed cut into thin slices 1
Coriander leaves 2-3 tbsp
Salt 1 tsp
Lemon juice 2tbsp
Cheddar cheese grated ½ cup
Heat butter. Add onion & cook till brown. Add chillies, salt, rice, capsicum and cottage cheese. Mix.
For salad, mix all the ingredients together well. Keep aside
For assembling tacos, fill a taco shell with hot filling. Top with some salad and finely top with grated cheese. Repeat with all the taco shell. Serve with tomato salsa and sour cream.
SOUR CREAM
Fresh cream ¼ cup
Thick curd 1 ½ cup
Lemon juice 1 tsp
Salt ¼ tsp
Hang curd in a muslin cloth for 1hour.
Whip hung curd till very smooth.
Add cream to get soft dropping consistency.
Add salt and lemon juice. Mix lightly. Keep in fridge till serving time.
Serve cold.
Serves 4-5
TORTILLA DOUGH
Maize flour 1 ½ cup
Flour 1 cup
Salt ¾ tsp
Mix maize flour, plain flour & salt in a big bowl.
Knead with warm water to make pliable dough
Cover with a moist cloth & keep aside for 1 hour.
Divide the dough into 11-12 balls. Roll into a shape of a thin round chapatti
Heat griddle. Place the rolled tortilla on it. Cook for a minute on medium heat.
Overturn & cook the other side for a minute or till brown specs start appearing. Remove from heat.
For TACOS, pick up one side of the tortilla and fold to get open semi circle. Do not stick the edges. Pick up the folded roti firmly from the joint side with a pair of tongs and deep fry holding with the tongs in hot oil till golden & crisp. Do not press the tongs, otherwise the sides will join together. Hold gently. Keep fried tacos aside.
CHEESE FILLING
Onion finely chopped 1
Capsicum finely chopped 2
Green chillies finely chopped 3 tbsp
Boiled rice ½ cup
Cottage cheese crumbled 1 cup
Salt ½ tsp
Butter 2 tbsp
SALAD TOPPING
Cabbage thinly sliced 1 cup
Tomato pulp removed cut into thin slices 1
Coriander leaves 2-3 tbsp
Salt 1 tsp
Lemon juice 2tbsp
Cheddar cheese grated ½ cup
Heat butter. Add onion & cook till brown. Add chillies, salt, rice, capsicum and cottage cheese. Mix.
For salad, mix all the ingredients together well. Keep aside
For assembling tacos, fill a taco shell with hot filling. Top with some salad and finely top with grated cheese. Repeat with all the taco shell. Serve with tomato salsa and sour cream.
SOUR CREAM
Fresh cream ¼ cup
Thick curd 1 ½ cup
Lemon juice 1 tsp
Salt ¼ tsp
Hang curd in a muslin cloth for 1hour.
Whip hung curd till very smooth.
Add cream to get soft dropping consistency.
Add salt and lemon juice. Mix lightly. Keep in fridge till serving time.
Serve cold.
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