Each country has it’s own version of our Indian Roti subzi. Tried my hand at a vegetarian version of Fajita which is basically a Tex-Mex cuisine and it turned out simply delicious.
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 6 baby corns boiled al dente
- 100 gms boiled sweet corn
- 2 onions
- 2 tbsps Garlic flavoured butter
- 1 tbsp mixed herbs
- 1/2 tsp pepper powder
- Salsa sauce
- 6 corn tortillas or even chapatis work equally well.
Thinly slice the Bell peppers, baby corn and onions. Boil the sweet corn and the baby corn al dente. Saute all the vegetables in the garlic flavoured butter for about five minutes on a high flame taking care to see that that they are done but retain their crunch. If you do not have garlic flavoured butter, finely crush around seven to eight cloves of garlic, drop in 3 tbsps of salted butter and a sprinkling of chilly flakes. Mix and use. Add the herbs, salt, pepper and the salsa sauce. Mix well. Heat the corn tortilla or the chapati. Spread a couple of heaped tablespoons of the mixture on it. Either tightly fold it like a wrap or enjoy it as you would a pizza.
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