Wednesday, June 16, 2010

Chile Con Quesadilla

June 16th 2010

Remember my post about this superb Chile Con Queso? And also how I had truckloads of leftovers. Also I am sure you have had these evenings when you want to eat something *different* and not the leftovers from the day before or the day before that. And if that something could magically appear on your dinner table then that would be perfect now, would it not? 

Well, no more wishful thinking, this is almost like that.

Difficulty level : Easy

Time: 15 min

  • 2 tbsp Chile Con Queso per quesadilla
  • Flour tortillas ( 1 per quesadilla)
  • Butter ( to grease)
  • Sour cream ( optional) on the side
 Method de Preparation
  1. Defrost the Chile Con Queso from the freezer and bring it to slighter hotter than room temperature.
  2. Heat a pan on medium heat.
  3. Grease a little bit with butter and start with the tortilla on the pan.
  4. Repeat on the other side.
  5. Once both sides are slightly brown, add the queso into one side and fold in half.
  6. Using all your skills, transfer to a plate and serve hot with a dollop of sour cream on the side.
  7. And you will not stop at one :)
Chef's Tip:  Don't tell me I did not warn you, if your queso is very liquid then you cannot eat this with your hands, use that fork and knife.

Variations: Heat a can of vegetarian refried beans or black beans in the microwave some and then mix with this queso to use as the stuffing for an instant bean-queso quesadilla or burrito.

Snake Gourd Sabji (Podalanga Poduthuval)

June 16th 2010

This is a simple and easy side dish that can be eaten along with any south Indian soup - sambar, rasam and the like. On the rare occasion that the Indian store has this vegetable available, I tend to buy it fresh and then make this dish. It does taste different from the original vegetable that you get in India (not as flavorful) but much much better than the frozen variety.

Difficulty level : Easy 

Time:  under 30 min

  • 3-4 snake-gourd cut into small cubes
  • turmeric powder ( a pinch)
  • oil
  • mustard ( 1 tbsp)
  • urad and chana dal ( 1 tbsp each)
  • curry leaves ( a few)
  • scraped coconut ( 1 tbsp)
  • green chillies (3-4)
  • salt ( to taste)
  • hing or asafoetida ( a pinch)
Method de Preparation
  1. Wash and cut snake-gourd into very small cubes.
  2. Take oil in a pan, add the mustard and when it splutters, add the urad and chana dhal.
  3. When both slightly brown, add a pinch of asafoetida (hing).
  4. Then add the vegetables and a pinch of turmeric.
  5. Close partially for the first few minutes with a lid so the vegetable can cook.
  6. When you see the snake gourd become lighter or cooked ( to remove any uncertainty take a piece out and squish with your fingers to check), add the coconut and the green chillies ground together or just as is.
  7. Top off with salt and curry leaves.

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