Healthy Vegetarian Tacos

Tacos are a great favourite in my home and I am very experimental with the filling I make for for them. Here's a version of some yummy healthy vegetarian tacos that I made last weekend.

Ingredients:
4 large taco shells
1 tbsp olive oil
3 cloves garlic, crushed
1 medium onion, chopped fine
1 green pepper, chopped
1 green zucchini, chopped
1 yellow zucchini, chopped
1 tin black beans, drained
1 Jalapeno pepper, chopped fine
4 medium tomatoes, chopped fine
1/2 cup chunky tomato salsa
1/2 tsp Italian herbs
1/2 tsp crushed black pepper
Salt to taste
1/2 cup grated cheese (I used a mix of Cheddar and Mozzarella)

Method:

1. Set the oven to 350F. Place the taco shells on a cookie sheet, at least 1 inch apart. Heat for 10 minutes or until they appear toasted and lightly brown. Turn off the heat.
2. In the meanwhile, prepare the filling. In a wide-bottomed saucepan, pour the olive oil. When heated, add the garlic and fry until it releases a fragrance. Now add the onions, and fry them till transparent.
3. Add the chopped green peppers, the yellow and green zucchini, and the black beans for around 6-7 minutes. Now add the tomatoes, the chunky tomato salsa, Jalapeno pepper, crushed pepper, and Italian herbs. Blend well, cover and cook for another 6-8 minutes.
4. Remove cover, reduce the liquid in the sauce if any. Turn off the heat.
5. Carefully, remove the taco shells from the oven. Spoon in the filling. Sprinkle with 1/4 of the grated cheese. Replace on the cookie sheet. Repeat with each of the shells.
6. Set oven to 350F. Place cookie sheet in the oven and bake for 8-10 minutes or until the cheese has melted completely.

Sit back, and enjoy the compliments!!

Good to Know:

• This filling works just as well for soft tacos. Just warm them and fill them up as you usually do.
• To make the taco filling more hearty, add some sauteed mushrooms to this recipe.

Vegan Substitute: Replace the cheese in the recipe with an equal quantity of non-dairy cheese.

All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007-2011. All Rights Reserved. Kindly do not reproduce without permission.

Delicious Dal Dhokli

Chilly temperatures always call for especially delicious treats and comfort foods. And last week, while it was snowing like no tomorrow, I decided to treat us to some hearty Dal Dhokli. Now Dal Dhokli is basically a Gujarati dish, though I believe that there are some Rajasthani versions of it too. It was particularly popular in Mumbai where I spent part of my childhood.

Oven-Baked Spiced Savoury Canape Cups

For the Daring Cooks April 2011 Challenge, I made some edible containers well suited to Indian-style savoury canapes. Inspired by Chaat-Papdi, Dahi-Puri, and Raj Kachoris, I made a hybrid savoury container that can hold all your favourite chaat fillings! And its not deep fried!! Indeed, instead of frying, I baked these delicious cups in the oven to get a crisp biscuity finish that is perfect in both taste and crunch.

Patta Gobhi Ki Bhurji (Creamy Scrambled Cabbage)

One of the simplest yet most delicious recipes that I gleaned from my Mum's cooking is Patta Gobhi Bhurji. A creamy cabbage dish made to suit an Indian meal, its both fast to cook and nutritious to eat. Mum made this for me when she was here last month. I can still taste the Bhurji bursting with flavour in my mouth!!

Sooji Halwa | Rava Halwa | Sheera (Semolina Pudding)

Sooji Halwa is a delicious, melt in the mouth sweet prepared across the country. It is often made on religious occasions, as a Prasad (offering to God). Its also a great quick fix dessert and can be made in a cinch with just a few ingredients from the pantry.

Daring Bakers March 2011: Yeasted Sour Cream Savoury Bread

March was a truly hectic month for me. So much needed to be done, and we were so tied up. Mum was here and it was a great comfort to have her around. She really looked after us and spoilt us silly. Thanks Ma!! The March Challenge offered to The Daring Baker's By Ria and Jamie was truly wonderful but the meringue just had too many eggs for me and I was feeling rather off sweet stuff, I made a savoury version of the same replacing the eggs and meringue with sour cream.

Ingredients:
2 cups all-purpose flour
12/3 cup whole wheat flour
2 tsp salt
2 tsp sugar
2 (14g) sachets active yeast
1/2 cup sour cream
1/2 cup water, hot
1/2 cup water, room temperature
Oil, for kneading

For Filling:
1 medium onion, chopped fine
1 tsp garlic, minced
1/2 cup cilantro, chopped fine
Salt to taste
2 green chilies, chopped fine
2 tbsp olive oil

Method:

1. First make the filling. Heat the oil gently in a pan. Add the onions and fry till golden. Add the garlic and cilantro and continue frying for a couple of minutes. Add the green chilies and salt to taste. 
2. Remove from heat and cool completely.
3. Sift the flours and salt together in a large mixing bowl.
4. In a separate bowl mix together the sugar with the hot and room temperature waters.
5. Pour in the yeast, mix, and cover for 10 minutes to allow the yeast to proof.
6. Stir in the sour cream, and then pour the whole mix into the flours.
7. Bring together to form a dough and knead.
8. Add a teaspoonful of oil, and knead for ten minutes.
9. Place in a well oiled bowl for an hour and allow to rise.
10. Remove the dough onto a floured surface, knock it down.
11. Using another teaspoon of oil, knead the dough for another ten minutes.
12. Roll the dough into a rectangle. Spoon the onion mix onto the center and spread it out evenly.
13. Shape into a loaf by rolling one end over the other. 
14. Place in a loaf tin and bake at 360F for about an hour.
15. Remove from oven, let rest for 25 minutes on a wire rack.
16. Slice and eat.

Post Script: The March 2011 Daring Bakers Challenge was hosted by Ria of Ria's Collection and Jamie of Life's a Feast. Ria and Jamie challenged The Daring Bakers to bake a Yeasted Meringue Coffee Cake.

Click here for the complete March 2011 Daring Bakers Challenge.

All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2011. All Rights Reserved. Kindly do not reproduce without permission.