Friday, November 14, 2014

Vegetable Fajita


Onions - 2
Tomato - 1
Coriander Leaves, chopped - 1 cup
Avocado - 1
Lemon Juice - 2 teaspoons
Peppercorns, freshly ground - 1/2 teaspoon + 1/2 teaspoon
Green Bell Pepper - 1 small
Red Bell Pepper - 1 small
Carrots - 2
French Beans - 10
Broccoli - 12 small bite sized florets
Zucchini - 1 small
Sweet Corn - 1/2 cup
Paneer/Tofu - 100gms
Olive Oil - 2 tablespoons
Garlic Cloves - 4
Red Chili Flakes - 1 teaspoon
Roasted Cumin Powder - 1 teaspoon
Salt - to taste
Corn/Flour Tortillas - 6


Avocado Mixture: (or use Guacamole)

  1. Halve the avocado and discard the pit.
  2. Scoop out the green pulp into a bowl.
  3. Mash the pulp, add 1/2 teaspoon freshly ground peppercorns, salt and lemon juice. Mix until well combined.
  4. Cover and keep aside.
Onion Tomato Mixture: (or use Salsa)
  1. Chop 1 onion and 1 tomato.
  2. Add salt, 2 tablespoons of chopped coriander leaves.
  3. Mash little bit - the veggies should still be chunky. 
  4. Cover and keep aside.

Sauteed Vegetables:

  1. Slice onions.
  2. Julienne carrots, french beans, green & red bell peppers.
  3. Cut zucchini into thin slices.
  4. Cut paneer/tofu into finger sized pieces.
  5. Mince garlic cloves.
  6. Heat oil in a wok.
  7. Add 1/2 teaspoon freshly ground peppercorns. Saute for a few seconds.
  8. Add minced garlic. Saute for half a minute.
  9. Add all the vegetables - onions, carrots, french beans, green bell peppers, red bell peppers,broccoli, zucchini and sweet corn. Add paneer/tofu pieces. Saute for 2 minutes.
  10. Sprinkle salt, cumin powder and red chili flakes, Saute the vegetables for a few minutes until they are cooked but still crunchy, firm and hold shape; al dente. Turn off the flame.
Assembling Fajita:
  1. Heat a griddle.
  2. Place a tortilla on the griddle and heat it until small brown specks form on the bottom side.
  3. Flip the side and heat until small brown specks form.
  4. Place the tortilla in a plate.
  5. Place a cup of sauteed vegetables through the centre of the tortilla. 
  6. Top it with 2 tablespoons of avocado mixture and then 2 tablespoons of onion+tomato mixture. 
  7. Wrap the sauteed vegetables by bringing the two sides of the tortilla on either side of the sauteed vegetables together and place them tightly one above the other.
  8. Serve immediately.


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