Roasted Jalapenos and Vegetables Tacos with Roasted serrano pico - Vegan

When you have fresh Jalapenos , I just love to eat roasted or air fried with any Mexican meal I make but this time I wanted to make it as a star of the dish not just side of the dish, So I have added vegetables and make tacos and with roasted serrano was there too so Made fresh pico de gallo with it and enjoy it. For the protein I have added Vegan Red onion and Rosemary sausages , you can add your choice of protein and make it a meal too

Ingredients : 

3 big fresh jalapenos

2 sausages

1 carrot, cut in long matchstick size

few florets of broccoli

1 big white onion cut in long matchstick

4 cloves of garlic chopped

1 tbsp. taco seasoning

1 tbsp. garlic powder

1 tbsp. paprika powder

1/2 tbsp. cayan powder

salt to taste

1/2 tbsp. oregano

3-5 flour tortilla ( I prefer flour over corn)

2 tbsp. oil

For pico-

1 Roasted serrano chili

1/2 tomato chopped finely

1/2 white onion chopped

1/4 jalapeno chopped

Fresh chopped coriander leaves

salt and pepper and lime juice as per taste

Method :

For pico de gallo, chopped everything fine and mix it together in bowl , add salt , pepper and lime juice and let it sit on side till you make tacos.

For tacos

Roast Jalapenos first, you can do it on gas, or oven. I have used my air fryer and put it on air roast.

Once done cut everything in same size.

In a pan, add oil and add garlic in it. sauté for few seconds till you get nice aroma, then add your vegetables and sausages and cook on high flame for 5 minutes. 

Add your spices and salt and let it cook for 3 more minutes. You don't need soggy vegetables so don't over cook it.  

Warm up the flour tortillas and fill up the jalapenos stuffing in it , spread some pico on top, add slice of avocado and enjoy.

You can add your choice of cheese too but I like it this way so I didn't add any. 

Baked Malaysian Curry Puff - Vegan

So our favorite Malaysian restaurant had this only vegetarian appetizer for us so whenever we went there we ordered it and enjoy it.  Now we live far from that restaurant and its not easy to go there now and then so I am making it at home. Generally puff are very flakey and crispy on the outside and inside not that spicy but flavorful stuffing from regular potato and sweet potato. You can frozen peas and carrots too , add chicken, tofu , soy curls and make it. I took a short cut for the pastry. I used baked empanadas pastry circles but still its came out flakey , To dip this beauty restaurant had sweet chili sauce so I had it with that too.  If its dry for you , you can add little bit of coconut milk while cooking and make it little creamy.

You can use puff pastry too for more flakier version. 

Ingredients :

1 tbsp. oil

2 regular potatoes 

1/2 sweet potato

3 tbsp. yellow onion diced

2 tbsp. curry powder

1/2 tsp. Turmeric powder

salt as per taste

Lime juice as per taste

10 empanada disc

Method :

Boil both the potatoes till its cooked but not mushy. Once done, take out the skin and chop it in pieces. 

Heat the pan, add oil in it.

Add onion and cook till is translucent.

Add potatoes and then add curry powder, turmeric powder, salt and mix it nicely.

Cover and cook on low flame till spices are cooked. 

If you are using frozen peas and carrot, add it with potatoes so it cook properly.

Once the stuffing is done, add lime juice in it and let it cool.

For stuffing, take one empanada disc and put 1 tbsp. stuffing in the middle and half fold it and seal the edges with water and you can just press it with fork, do some fancy design. Its up to you.

When all done, baked it in air fryer at 390 for 10 minutes and turn it in between that. Or just check your air fryer setting and adjust it. 

Once nicely golden brown, its done. 

Take it out on cooling rack and let it cool for 5-10 minutes and then have it with sweet chili sauce.

Enjoy

Vegan Spring Roll In a Bowl

Yes, Its a like a deconstructed spring roll in a bowl. When you don't like to fry or bake spring roll sheets but still want to enjoy that crunchy cabbage and vegetables , this is perfect. Its ready so quick and you can customized it your way. You can add rice noodles too, and protein too. I have added Gradein  Sausage for the protein. I always have my spring roll with chili sauce as dipping sauce so I have to top it off with spicy chili oil. This has all the flavor and freshness from the vegetables but no fuss of rolling up and frying or baking wrappers, just grab a bowl and enjoy. You can top it off with peanut sauce, tahini sauce, harissa sauce, possibilities are endless.

Ingredients : 

1 cup of thinly sliced green cabbage

1 long carrot cut in matchstick slices

1 celery cut in half moon slices

2-3 green onions chopped

4 cloves of garlic chopped

1 green chili chopped

2 inches of ginger Julianne

10 small vegan sausage

1 tbsp. oil

1 tbsp. Soy sauce

1 tbsp. sambal sauce

1 tbsp. Vinegar

1 tbsp. vegan oyster sauce

Black pepper powder as per taste

Method:

In a pan, add oil and cook the sausage first, you can cut them in half or more smaller , depend upon your preference. once its done, take it out. 

In same pan, add ginger, garlic and chili and sauté for a minute , till its become aromatic

Add all the vegetables and sausage and cook on high flame for few minutes, dont overcook it. 

Add all the sauce and mix it. 

Taste and adjust the seasoning. 

Take it out in the bowl , add your favorite sauce on top and enjoy.

Chile Rellenos Enchiladas with Salsa Verde

One of my favorite dish from Mexican Restaurant is Chile Relleno. I always have that instead of typical taco, enchiladas or burritos. So When I got big nice Poblano peppers, instead of stuffing them or make it regular Baked Chile Relleno, I tried Same dish but in enchiladas form and I was fell in love all over again with this dish. Its simple but so flavorful. I had it with green tomatillo salsa but you can have it with red sauce too. Just have it as taquito, quesadillas, explore all the possibilities. This is for one person but you can adjust the quantities and make it for large crowd too. 

Ingredients : 

2 Poblano peppers

1 cup  Roasted Tomatillo Salsa Verde

1 cup cheddar cheese

2 flour tortilla ( you can use corn too)

1 chopped jalapenos

1/2 cup chopped white onion and coriander leaves for garnish

Method:

First make the salsa Verde as the link given above and keep it aside. 

Roast the poblano on open flame on gas , once its charred from all the sides, put it in plastic bag and close the bag so the moisture from the bag will make the skin easy to peel. 

Once its little cold to handle, take out the skin and make a slit and take out the seeds too.

Don't break peppers too much. Make the poblano open so its flat and easy to roll. 

Take your baking dish, add some sauce on the bottom, warm the tortilla on stove , then put the tortillas on mat, then put the poblano on top of the tortillas , then cheese and if you like put some slices of jalapenos and roll the tortilla and put the tooth pick so it doesn't open. 

Make another tortilla and do the same. Pour the sauce on top of the tortilla and cheese and bake it for 10 minutes at 375 F or when cheese is melted and its cooked thru.

Take it out sprinkle onion and coriander mixture on top and few slices of jalapenos and enjoy.

If needed you can always have some extra salsa Verde to add it on. 

 

Tater Tor Chat

We love our chats right, spicy, tangy, sweet , crunchy what not to love about it. But when you want to east something fast and don't have time to prepare, this tater tots comes in handy. I just love tater tots and come on who don't like potatoes. This tiny bits is always comes in handy for a breakfast but to use it chat it was awesome. When I got the package I was looking forward to make this one and my husband also suggest me that make a post about it , I said I am way ahead of you. 

So basically you don't need any fancy ingredients but if you want to make fancy you can,  by adding pomegranate seeds and raw mango pieces. I just wanted to have it for quick weekend lunch so I made it what I have it on hand. Just tater tots, onion, tomatoes, boiled brown chickpeas and chutneys and sev. And done. 

Ingredients : 

2 cups of tater tots

1/2 cup boiled brown chickpeas

1 chopped tomato

1 chopped red onion

cilantro mint chutney & tamarind date chutney as per taste

3-4 tbsp. finely chopped cilantro and mint

Chat masala on top to sprinkle , if you dont have one use fresh lime juice

1/4 cup sev 

I don't like sweet yogurt but if you want please go ahead. 

Method : 

I air fried my tater tots and made it little crunchy. 

Let it cool it for 5 minutes. 

Add chopped onions, tomato, chick peas. 

Then add cilantro mint chutney, tamarind date chutney. 

Sprinkled sev and chat masala on top and serve immediately.