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Indian with a Mexican Twist

I love experimenting in the kitchen. Fusion cooking is what I enjoy, drawing inspiration from my Indian cultural heritage and my travel adventures. During our fasting month it is very easy to get tired and bored eating vegetable curries.
I for one am not a fan of certain vegetables so I tend to create fusion dishes for my family. A bean curry is traditionally a very popular dish in any Indian home. It is served with Roti which is a flatbread. I dont like eating this curry so often find myself cooking another meal instead.
So a few Saturdays ago mum cooked a huge pot of Bean Curry. For lunch I ate leftovers from the night before but for dinner I decided to be a tad bit creative and give this traditional Indian meal a Mexican twist. Mexican cuisine is popular due to the very flavoursome and fresh ingredients used in their dishes.
A Quesadilla is a soft corn tortilla very much like a Roti. It is made using basic ingredients and toasted on a griddle pan. Typically it is filled with cheese, beans or meat folded into a half moon shape an toasted in a hot pan with no oil. The tortilla becomes crispsy on the outside and you have a yummy toasted sandwich or a Calzone ( Closed Pizza). Quesadillas are served with sour cream and salsa.
Inspired by the Quesadilla I decide to make my take on this simple yet yummy dish.
Rotis or Soft Tortilla Wraps ( 2 per person)
200g grated cheese
1/2 onion chopped finely
1 cup / 250g of filling Bean curry
Salad ingredients for Salsa
Method :

  1. Mash up the bean curry so that it is almost like Mexican refried beans.
  2. Grate cheese.
  3. On a chopping board place a Roti. Fill half of the Roti with mashed bean curry ,chopped onions ,grated cheese and a sprinkle of Paprika.
  4. Fold over the Roti into a half moon shape.
  5. Heat up a frying pan once hot put in the Roti and let it crisp up roughly 3/5 minutes on a medium heat. Carefully turn over and allow the other side to crisp up.
  6. Cut the Roti in half so that they look like 2 small triangles.
  7. Chop up tomato,cucumber and onion. Season with lemon juice and salt.
  8. Plate up the toasted Roti garnish with coriander and your fresh salsa.

Indian with a Mexican Twist
Suggestions :

  1. Shredded chicken cooked with onions and sliced peppers can be used as a filling.
  2. A mincemeat filling like a  Chilli Con Carne ( mince with Kidney beans) can be used.
  3. A simple 3 cheese filling is a great vegetable option.
  4. Tinned Baked Beans with cheese is a popular take on Baked Beans on toast.

Indian with a Mexican Twist
Have you ever made Fusion Food ? What would you put into your Roti/Quesadilla?
Be Inspired !
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