Veggie Quesadilla With Guacamole Dip

I tasted this quesadilla with guacamole in a mexican restaurant, it was a dish i had never tasted before but i liked it very much.I came back home and researched on it.

A quesadilla is basically a mexican-style stuffed paratha, tortillas with a cheese-based filling.It is very yummy. It is served with guacamole, salsa and sour cream.Guacamole is basically made with avocado as a base and served

with different mexican dishes.

I have shared the recipe as its easy to prepare at home too.

Quesadilla Preparation:

Ingredients:

6 Rotis or tortillas

For Filling

• 1/2 cup sliced onions
• 1 cup sliced bell pepper (any color)
• 1/2 cup sliced mushrooms
• 1 tbsp chopped jalapeños
• 1/4 tsp pepper
• 1 tbsp olive oil
• 1 tbsp grated cheddar cheese per casadia
• salt to taste

Cooking Procedure

Heat oil in pan and add onions and fry for 2 min

Then add bell pepper and mushrooms and sautee for 3 min

Add salt and pepper and keep the filling aside

Take one roti and 1 tbsp of filling prepared above and place across

Sprinkle some jalapeños and cheese over the filing and fold it

Fold the roti and place it on hot tawa (fry pan) and let it cook each side one min

Remove and serve hot with guacamole dip and salsa

Guacamole Dip Preparation

Ingredients:

• 2 ripe avocados
• 4 spring onions chopped
• 1 small tomato chopped
• 1 tbsp chopped jalapeños
• 1 tbsp lemon juice
• 3 tbsp of chopped cilantro (coriander)
• 1/4 tsp crushed black pepper
• salt to taste

Preparation:

Scoop out the avacado and put all the ingredients in a bowl

Use a fork and mash it .

Dip is ready

This recipe goes to the event Priyas Veggie/Fruit a month event Avocado

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I was talking to Alex regarding my proposed meal plan for our packed lunch this incoming semester, and as I expected, he was so thrilled about eating those Asian-inspired dishes to be served at our 3-layer bento lunch box, together with the nice sakura chopsticks I bought from Daiso. We then visited the Japanese grocery stores at Cartimar in Pasay City to buy some ingredients that would make

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Spicy Mushroom Curry

Mushroom was not eaten by my family before marraige as it was considered non-vegetarian, i always loved to taste mushroom curry with my friends outside, but after marraige my hubby encouraged me to cook mushroom at home so i started browsing the net and came across this recipe.

I tried it a couple of times and everybody liked it specially my hubby. This recipe contains a lot of ingredients which made me feel it is very complicated but it wasnt difficult. The special flavor of this curry is the tempering made with crushed garlic,pepper and jeera. This curry can be had with rice or rotis.

Try it out and you wouldnt be disappointed !!

Ingredient:

250gm chopped mushroom (lengthwise)

1 cup chopped onions

1 cup chopped tomatoes

1 tbsp garlic ginger paste

2 chopped chillis

2 springs curry leaves (optional)

1/2 tsp cumin seeds

1 bay leaf

2 cardamom

2 cloves

5 black pepper

1/4 tsp turmeric powder

1 tbsp lemon juice

2 tbsp oil

salt to taste

For tempering

1 tbsp butter / oil for vegans

4 garlic cloves

1/4 tsp cumin seeds

6-7 black pepper

1/2 tsp coriander powder

1/2 tsp cumin powder

2 tbsp chopped coriander (cilantro)

1/2 tsp chilli powder

Cooking Procedure:

Heat oil in a deep bottom pan and add bay leaves,cardomon,clove,black pepper and fry for 1 min

Add cumin seeds and fry till it splutter

Add onions and keep stiring and add garlic ginger paste, chopped chillies, curry leaves, turmeric powder and salt

Once the onion is golden brown add tomato fry till it becomes soft

Add mushrooms stir nicely until all the paste blends with the mushrooms

Add 1 cup water and stir for one minute, cover and let it cook in medium flame

While the mushroom cooks ,start preparing the tempering

For tempering crush black pepper, garlic and cumin seeds together and keep aside

In another wide pan melt butter then add these crushed ingredients and fry for a min

Then add coriander leaves, chilli powder, cumin powder and coriander powder to this pan and just stir for 1/2 a min

Now shift the cooked mushroom with gravy to this pan and stir continuously till all water evaporates

Add lemon juice and serve hot with rice or rotis.

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