Mexican Cuisine - Anchiladas

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ANCHILADAS
Non-Vegetarian

INGREDIENTS FOR THE PASTA:

½ cup cornmeal
1 cup maida heaped
1 egg (beaten well)
¼ tsp salt
1 tbsp oil
1½ cups water.

INGREDIENTS FOR THE FILLING:

dry mincemeat
½ cup fresh paneer
¾ cup beans in tomato sauce
1 capsicum (finely chopped)
garlic paste
salt (as required)
pepper
red chilli powder
¼ tsp oregano
chillies (chopped)
2 tbsp oil

INGREDIENTS FOR THE SAUCE:

2 cups tomato puree
½ tsp garlic paste
1½ tbsp sugar
1 tsp red chilli powder
½ tsp oregano
¾ cup water

METHOD:

(for pasta)
Mix all the dry ingredients add egg and water and make a smooth batter. Keep for 5 minutes and make thin pancakes by frying both the sides. Keep them aside

(for filling)
Put oil in a pan. Add garlic and fry it a little. Add all the filling ingredients and cook till dry. Cool the filling.

(for the sauce)
Mix all the ingredients for the sauce and cook on low flame till the sauce becomes thick.

Put the fillings in the pancakes and roll them like a dosa. Pour the sauce on the base and on the top. Put cheese on the top. Bake for 15 minutes.
Serve with cabbage salad and french fries.

SERVES: 4.

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