Indo-Mexican Corn Tortilla

Ingredients :

Corn Flour / Cornmeal ( Makke ka atta ) -  1 cup

Maida – ¾ cup

Salt – to taste

Oil  - few drops

Lukewarm water – ¼ cup

Baking soda – a pinch

Method :

Add all the ingredients in a mixing bowl and mix evenly . Prepare a dough and set it aside for 10 minutes . Then, make round lemon-sized balls from dough and prepare a roti/ Tortilla either as usual ( press slightly when rollong ) or by using roti / tortilla maker ( by dusting maida ) .

Heat oil on a Tava / griddle . Roast the prepared tortillas one-by-one for 2 minutes.

Note : The tortilla should be medium thick. i.e not too thick and not too thin.

Mushroom Tava Masala

Ingredients :

Button Mushrooms – 150 grams

Onions – 3 medium ( pureed )

Tomato – 2 ,pureed

Capsicum – 1 , chopped

Cashewnuts – 6 to 7.

Ginger-garlic paste – 1 tbsp

Jeera – 1 tsp

Cumin powder – 1 tsp

Coriander powder – 1 tsp

Garam masala powder – 1 tsp

Turmeric powder – ½ tsp

Red chilly powder – 1 tsp

Kasuri methi – 1 tsp

Salt – to taste

Oil – 2 tsp

Coriander leaves – little , finely chopped

Method :

Wash mushrooms thoroughly . Cut them into 2 pieces .

In a kadai , heat oil . Add cumin seeds , turmeric powder , red chilly powder . Saute for a while. Then , add ginger-garlic paste and saute . Add onion paste and cashewnuts . Saute till golden brown in colour . Add tomato puree and cook . Then , add coriander powder , cumin powder , kasuri-methi , garam masala powder and salt . Mix evenly .

Now add mushrooms and capsicum pieces . Cover and cook over medium low heat till mushrooms get cooked . Garnish with coriander leaves . Serve hot with rotis .