Quesadilla

For people who lived in US and enjoyed good mexican food, here is a quick and easy way to make it - from Richa Hingle. I will try to repro it with some mushrooms and baked beans and ofcourse roti.

http://hobbyandmore.blogspot.com/2010/01/grilled-veggie-quesadilla.html


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And I tried. But changed the ingredients to suit average indian kitchen.
In US, mexican beans and rice (burrito in a bowl) reminded Ankur of rajma chawal and we would eat that a lot. When back in India, the rajma that my maid was cooking reminded me of mexican food. Richa's recipe came handy and I thought of trying the following for lunch.

Ingredients:
- 2 rotis
- 1 teaspoon of olive or any other oil.
- kidney beans boiled (Rajma) - one can keep some aside when you cook rajma for big family dinner.
- rice
- fresh cilanthro
- lemon
- corn (optional (i didnt use it)
- bell peppers (Capsicum) - one can boil them in rice for a bit
- tomato sauce

- yoghurt for dressing

Method:
1) In a pan add few spoons of tomato sauce and some kidney beans to make a saucy combo. Add salt to taste.
2) Add fresh coriander and lemon to it.
3) Boil little bit rice in microwave, maybe with some bell peppers (capsicum).
4) Mix 1-3 (note it shouldn't be watery, just a little saucy)
5) In a non stick pan - add some oil - put roti - let it become crispy. Do that with other roti too. Set one aside.
6) Atop one roti - spread the mixture of step 4. Put the second roti and sandwich the mixture. Flip and let them cook and become crispy.
7) Cut and serve them in a plate and serve with some yoghurt and left over mixture.

Actually I like mixture a lot with some yoghurt. It tastes just like rajma chawal :).