Veg Enchiladas Recipe – From Scratch With Tortilla & Sauce | Indian Restaurant Style CookingShooking
#VegEnchiladasRecipe #CookingShooking #RecipeForProtection #RestaurantStyle #GodrejProtekt
Hey Foodies, today let’s make Veg Enchiladas Recipe in Indian Restaurant Style. We’re cooking it from scratch right from homemade tortillas to the sauce along with @godrejprotekt fruit & veggie wash, a Recipe for Protection.
Check out the Godrej protekt fruit and veggie wash here – h
w
/
Do Subscribe to CookingShooking – p
Ingredients For How to Make Vegetable Enchiladas:
For Corn Tortillas:
Maize flour – 1 cup
Plain flour/Maida – 1 cup
Salt – 1 tsp
Baking powder – 1 tsp
Butter – 2 tbsp
Boiling hot water – to make dough
For Sauce:
Olive Oil – 2 tbsp
Plain flour/Maida – 1 tbsp
Smoked Paprika – 1 tbsp
Garlic – 10-12 cloves
Kashmiri red chilli – 8 (deseeded)
Onion – ½ (sliced)
Tomatoes – 2 (roasted and chopped)
Vegetable stock – 1 cup
Coriander powder – 1 tsp
Dried oregano – ½ tsp
Cumin powder – 1 tsp
Salt – as per taste
Black peppercorns – ½ tsp
Sugar – ½ tsp
Vegetable stock – ½ cup + ½ cup (for layering before baking)
Dark Chocolate – 10 gm
Filling:
Oil – 1 tbsp
Boiled rajma – 2 cups
Red chilli powder – 1 tsp
Oregano – 1 tsp
Cumin powder – 1 tsp
Salt – as per taste
Frozen sweet corn – 2 tbsp
Paneer – 100 gm (small cubes)
Vegetable stock – ½ cup
Capsicum – ½ (chopped cubes)
Onion – 1 (chopped fine)
Green chilli – 2 (chopped)
Chopped coriander – 2 tbsp
For assembling
Tortillas
Sauce
Filling
Mozzarella cheese
Cheddar cheese
Kitchen Products I use:
Measuring Cup & Spoon Set – q
Kitchen Weight Scale –
Instant Yeast – (500gms, keep frozen in airtight container, will stay good for years)
Instant Yeast – (small pack)
Pizza Screen – (3 pack – 6,7,8 inches)
Parchment Paper – much better than butter paper, and it is reusable – C
Good NonStick Pan –
Whipping Cream – m
Oven For Baking – (28liter is good enough)
Microwave – (not good)
Website: | n
Fb: g
Blog: m
Recipe Video:
