Wednesday, March 25, 2009

The Fajita Combo


When I visit the city, I occasionally have dinner at a good Mexican restaurant. The Fajitas at TexMex are really good...so much so that I decided to re-create it at home.

I made the tortillas, a cottage cheese veggie filling, potato wedges, coriander flavored rice and some salsa. The only thing missing was the sour cream. I wanted that sour cream. Badly. It preyed on my mind and I suspect it'll haunt me tonight.

The tastes were good, not exactly the same as the restaurants version, but then I don't really know their recipe. Just did some guesswork. Looked good on a banana leaf- the traditional South Indian way of serving food.

Cottage Cheese Fajita Combo

Tortilla
1 cup all purpose flour
2 cups wheat four
1 tsp baking powder
1 tsp salt
Hot water
Knead the dough into a ball and allow it to rest for more than half an hour. Split into lemon sized balls, roll out, cut into circles and cook on a skillet. The tortillas need to be turned just once- simply allow each side to puff up.

Cottage Cheese Filling-
Cut the following into matchsticks sizes-
Cottage Cheese
Carrots
Bell peppers
Baby corn
Onions
For the paste-
1 onion
3 tomatoes
3 garlic cloves

In a pan, heat some oil, add the onions and garlic and cook till it turns light brown. Add the tomatoes and cook for 5 mins. Cool and make a paste all together.

In another pan, heat some oil, add the chopped onion. Cook for a minute, then add the babycorn, bell peppers and carrots. Stir frequently. Then add 3/4th of the paste and cover and cook for 2 mins. Add the cottage cheese, sprinkle some water, add salt and chilli powder. Cover and cook till done.

Coriander rice-
1 cup Basmati Rice
Two handfuls of coriander, washed
The paste leftover from the filling recipe
3/4 tsp Salt
Chilli flakes

Slightly braise the coriander in a pan till it wilts, cool and grind to a paste. Heat some oil and fry the rice till translucent and glassy. Add the coriander paste, onion-tomato paste, 2 cups of water, salt and chilli flakes. Cover, simmer and cook till rice is done. Stir only once or twice in between.

The potato wedges and salsa are simple, common recipes, nothing unique there.

So, this is quite some work, especially if you're doing it all alone. All the little things add up. I feel like I've been cooking all day. Time to rest :)

2 comments:

  1. Hi, Mia :-) I've been reading your blog since the first day it was up and have enjoyed reading your recipes.

    This one is very interesting as it's an Indian/Mexican fusion. I live in California where authentic Mexican food flourishes and your fajita recipe is a very unique take on a classic.

    Tradiionaly fajitas are made with grilled chicken or steak (carne asada) with grilled green bell peppers and onions served with fresh flour tortillas,guacamole,refried beans, and spanish rice. Instead of potato wedges, tortilla chips are served with salsa and guacamole--my favourite!--(the chips are just fried strips of tortillas.

    Renee

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  2. Thanks for that info Renee! Out here its very hard to find authentic versions of anything- its all Indianized, as we like to say.

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