Shrimp Quesadilla

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I love Mexican fast food. But for some reason, I don’t buy quesadilla a lot. It could be the abundance of cheese in it that makes me avoid it. One day I happened to buy quesadilla from our cafeteria. They served chicken quesadilla with sour cream and salsa. That day I absolutely loved the quesadilla and I enjoyed it more coz of the tangy salsa that was served along. I thought to myself that I should try making this at home one day. Usually you see a lot of cheese quesadilla or chicken quesadilla. I thought that when I am trying something, let it be ‘not so usual’ afterall 🙂

So I decided to try making Shrimp Quesadilla. The day I decided to make this, I went all out in buying everything that would go well with it. The grocery list was huge 😛 (chips, soda, sour cream and everything required to make salsa, guacamole etc etc 🙂 ). DD pointed it out to me that buying a quesadilla from a restaurant would have worked out cheaper 😛 LOL! All I can say is that all the effort and money that went into making it was definitely worth it!!

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INGREDIENTS:

Tortilla – 4 large sized
Shrimp – 20 nos
Onion – 1 nos small sized
Garlic – 5-6 pods
Green bell pepper – 1/2 of a small sized one
Red bell pepper – 1/2 of a small sized one
Pepper powder – 1/2 tsp
Cumin powder – 1/2 tsp
Cream cheese – 1.5 tbsp
Olive oil – 1 tbsp
Shredded Cheddar/Monterey Jack cheese – 1/4 cup
Coriander leaves – 2 or 3 strands
Salt – to taste (apprx. 1/4 tsp)

METHOD:

1. Mince shrimp in a food processor/grinder.
2. Heat oil in a pan and put finely chopped garlic. When the garlic turns light brown, add chopped onion and salt.
3. Cook till onion turns light pink. To this add pepper powder and cumin powder. Saute for few seconds.
4. Add finely chopped bell peppers. Cook till the bell pepper is little soft.
5. Add minced shrimp and sauté till the shrimp cooks through. It wouldn’t take much long to cook.
6. To this add cream cheese and mix well. Saute for 3-4 mins. Garnish with chopped coriander/cilantro leaves.
7. To make the quesadilla, take tortilla and layer the tortilla with the filling. Spread the filling evenly. Top it with some cheese.
8. You could either spread the filling in half the tortilla and fold in the other half. Or alternatively, place filling in one tortilla and place another tortilla on top of the other and press it together.
9. Once ready, heat a pan and toast the quesadilla till it becomes slightly crispy and brown on both sides. Alternatively, you could bake it in the oven at 375 deg F for 10 mins .

Serve warm Shrimp Quesadilla with sour cream, Guacamole and freshly made salsa.

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Chicken Kothu Porotta

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I remember the first time I got introduced to this dish was when a fast food restaurant in Trivandrum(city where I grew up), that we used to often visit, included it in their menu.

We heard from many people that this new dish tastes really good. Like every other day, my dad set out to get us some snacks for the evening. This time for a change, he thought he would get us ‘Kothu Porotta’. So thinking of the 3 hungry souls waiting to attack the snacks he gets in the evening 😉 , my poor dad out of his ignorance(you would know the significance of this word when you read further down 🙂 ) thought of getting 10 of those.

The guy at the restaurant cross checked with my dad for how many people is he ordering the food. My dad promptly replied “4”. The restaurant guy suggested that 2 should be good enough for that many. Dad wouldn’t agree. After few attempts, with great difficulty, the restaurant guy could bring down the count from 10 to 6. Little did he know that this evening snack would suffice as dinner for a week 😛 That evening dad brought back home a lot of food and a lot of laughter 😀

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INGREDIENTS:

Onion – 1 large
Tomato – 1 nos
Ginger Garlic paste – 1 tsp
Green chilli – 2 nos
Curry leaves – 1 strand
Coriander leaves – 3 strands
Turmeric powder – 1/4 tsp
Red chilli powder – 1/4 tsp
Garam masala – 1/4 tsp
Coriander powder – 1/2 tsp
Kerala porotta – 3 or 4 nos
Oil – 2 tbsp
Salt – as per taste(apprx. 1/4 tsp)
Chicken curry – 1/2 cup or 2 tbsp

Tip: The best time to prepare chicken kothu porotta is when you have some left over chicken curry in your refrigerator ;-). It just saves some time for the preparation of kothu porotta. You can use the left over chicken curry for enhanced flavor or use freshly made chicken curry

METHOD:

1. Heat oil in a pan and put finely chopped onion, ginger garlic paste, chopped green chilli, curry leaves and little salt to it. Saute till the onion turns light pink.
2. Add red chilli powder, turmeric powder, coriander powder and garam masala and fry till the masalas cook(about 2 mins).
3. Add finely chopped tomato and saute till the tomato is cooked through.
4. Now add the Chicken curry and mix well. The mixture shouldn’t be too watery.
Note: Ensure that the chicken pieces are crushed or broken to small bite size pieces.
5. Break the Kerala Porotta’s into small uneven pieces. Add the broken pieces of porotta into the mixture and saute well so that the porotta pieces are coated well with the masala.
6. Continue to cook for 4-5 mins on medium-low heat.
7. Remove from heat and garnish with chopped coriander leaves.

Serve hot with raita.