Thursday, March 26, 2009

Tortilla Rolls with Salsa

I am a big fan of Mexican food.. I love Italian food.. now I like Korean cooking too. In short I love food!!!! It is fun to do some fusion cooking in the kitchen. So here are my whole wheat tortilla rolls with italian / indian masala in the stuffing and my style salsa..

For the tortillas
Whole Wheat flour - 1 cup
butter - 1 tbsp at room temp
baking powder - 1 tsp
Salt to taste

For the filling
Mushroom - 1/2 cup sliced
baby corn - 4
corn - 1/2 cup
Onion - 1 tbsp finely chopped
capsicum - 1/2 cup finely sliced
Garam masala - 1 tsp
Red chilli powder - 4 tsp
Pepper powder - 1 tsp
Oil - 2 tsp
Cheese - 1 slice
Mayonaise - 1 tbsp

Mix in the salt and butter in the flour.
Add the baking powder
Add little hot water and make a fine dough
Knead for 3 - 4 mins till you get a soft smooth ball of dough.
Keep covered for 30 mins.

Chop babycorn and corn in a chopper.
Heat 1 tsp oil. Add the onions and saute till onion becomes pink
Add the chopped babycorn and corn.
Saute for 2-3 mins on high flame.
Add garam masala, salt and red chili powder.
Saute some more on low flame - 2 more mins.
Remove from flame

Heat 1 tsp oil. Add the mushrooms. Saute till they soften.
Add salt and pepper powder
fry for 2 more mins on low flame
Remove from flame

Heat the pan, add capsicum. saute till then soften
Add salt and little pepper.
fry for 2 more mins on low flame
Remove from flame

Now take covered dough and make lemon sized balls.
Roll each ball of dough out, into a round shape, approx. 1/8 inch thick
heat the tava and cook on each side for about 1 min.
cook on both edges till it is properly cooked!
Remove from the tava and place them in a plate covered with a towel.
Close the edges of the towel over the tortillas to keep them warm.
Repeat the procedure for all balls.

Take a tortilla, spread little mayo on it.
Spread the corn and baby corn mixture lightly on the mayo
sprinkle fried capsicum and mushroom.
Add a think layer of home made salsa.
Roll tightly into a tube.
Keep this in the baking tray, so that the rolls lie on their open edges.
keep a slice of cheese on top of the roll.
Sprinkle some itatlian seasoning on top.
Grill for about 5 mins.
Take out from the oven and cut into 1 inch pieces and serve with the remaining salsa.

Home made Salsa - my style :)

You would need:
Onion - 1 medium cut into 4 pieces
tomato - 2 deseeded cut into 1 inch pieces
jalepenos - I used pickled ones - 10 slices
black olives - 5 sliced
coriander leaves - chopped 1 tbsp

Put all these in the chopper and chop.
Keep repeating the short pulses, till you get the salsa at your required consistency.

Leftover stuffing of the rolls is used to make sandwich :)

I am sending this over to JFI-Wheat at Roma's. The JFI event is the brain child of Indira @ Mahanandi


Asha said...

Yum! I love Mexican cooking, looks mouthwatering there!

Ashwini said...

Me too mexican food..That looks yummyy and very tempting..

Anonymous said...

I am also fond of mexican food. Loved your rolls, east to make and look stunning. Nice to see the use of left over stuffing.

Rajee said...

So great and tempting dish. Pls let me know which brand of tortilla is good by mail I tried other brands in tortilla and they're terrible.I came to know ur blog through wheat event.