Mushroom Pulao  Dahiwali Chicken Curry  Mint-Potato Samosas  Garlic Tofu Noodles  Ginger-Chilli Shrimp 

Pic taken from, visit site for recipe details.

Oh hi! Happy New Year!!

It’s me. Yes, I know I promised to be back a while ago. Well, what can I say – life happened! I won’t go about making any excuses for my absence ‘coz there’s so much that I’m dying to share with you! And really, who actually cares why I was gone? The important thing is that I’m back – and I’m here to stay!

Okay, so where do I start? How about that I finally have my own cookbook? I know, right! I was contacted by The Globe Pequot Press asking if I was interested in writing an Indian cookbook for the Knack series. Was I ever! That was Spring 2009. The rest for the year whizzed by under piles and piles of paper with recipe ideas and actual recipes that made the cut, draft deadlines, edits, edits and even more edits, and of course, the cherry to top it all (especially for Hubby Dear!), each and every recipe tested and re-tested for perfection! I’m not kidding when I say we had food coming out through our noses. The fridge was full, the freezer was full, and the stove was always on high gear! We even had friends come over and take weeks worth of meals for themselves. Needless to say, it was a summer where I was blessed well by friends who could manage to take a few days off cooking thanks to my new project! The book finally came out on the stands early 2010, and although I haven’t been able to update my blog about it since, I do have a few copies up for grabs. But more on that later!

So well, my childhood dream of being an author finally saw the light of day. And as much as I still gush every time Hubby Dear tells an acquaintance about my book, I just can’t get over the fact that we now have something even more sweeter to brag about! Our little munchkin! Yup, we had a cute little chubby boy exactly three months ago. So while I know for a fact that one of the things you enjoy most reading about on my posts are the antics of silly ‘ol Hubby Dear, I’m sure that from now on Baby Dear will have his own fan following! With only three measly months of life under his belt, the little guy has already started to show signs of becoming a foodie soon. Neither me nor Hubby Dear, or for that matter, anyone who eats anything good around him, can get away without him drooling and giving us the evil eye! Show him a bowl of cereal or a banana and he won’t bat an eyelid. But have him look at you enjoy a large platter of nachos and spicy wings, or a plate of Biryani, and he’ll make you want to crawl to a corner and hide!

As much as I’m enjoying exploring this new role as a mom (of a budding food enthusiast, I might add!), I’m also limited to the amount of time I can spend cooking our weeknight dinners. Weekends still have me whipping up a big batch of spicy Chicken Curry and Pulao when both my boys are busy entertaining each other. But weeknights, oh don’t ask! Quick cooking has taken on a whole new meaning! But I’ve learnt to tweek some of our favourite dinner meals to incorporate easy short cuts and substitutions so that we can still enjoy them without having me bawling on the floor while Baby Dear looks on amusedly! This recipe is one of those that’s pretty much assembly only and delicious enough to fall back on any day.

Prep time: 15 min | Cooking time: 20 min | Serves: 4

For the Enchiladas:

8 corn tortillas
2 cups Enchilada sauce (I used store-bought)
1 cup grated cheese (use a Mexican blend for awesome results!)
1 jalapeno, finely chopped
1 small tomato, finely chopped

For the Chicken Filling:

1 cup shredded cooked chicken (I used some leftover Rotisserie chicken)
1/2 cup thinly sliced bell pepper
1/4 cup thinly sliced onion
1/2 tsp garlic powder
1/4 tsp red chilli powder
salt and pepper, to taste


Put all the ingredients for the filling into a bowl and mix well.

Wrap tortillas with a paper towel and heat in a microwave for 20 seconds to warm and soften.

Dunk each tortilla in Enchilada sauce to coat well, place 2-3 tbsp of filling in its center and roll tightly. Place in a casserole dish, seam side down. Repeat with rest of the tortillas.

Pour leftover sauce over the rolled tortillas. Top with cheese, jalapenos and tomatoes and bake in a 375 degree preheated oven for 15-20 till cheese melts and bubbles.

Serve warm with a side of chips and salsa!

20 Responses to “A whole new world: Easy Enchilladas”

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