Thai Fried Rice

Ingredients:

• Sona Masoori Rice- 1 cup
• Coconut Milk- ½ cup
• Water- 1.5 cup
• Oil: 4-5 tbsp
• Whole Dry Red chilli:1-2
• Sesame seeds:1 tsp ( I added sunflower seeds)
• Onion : 1 ( thinly sliced) 
• Spring onions: 4-5 (chopped- green and white part)
• Garlic: 2-3 cloves ( finely chopped or minced)
• Ginger: a small piece (finely chopped or thinly sliced)
• Lettuce/ cabbage: chopped
•  Lime: 1 (halved & deseeded)
• Green chilli: 1 -2 (finely chopped or thinly sliced)
• Green Beans: 10-12 ( cut into 2 halves to get long beans)
• Bell Peppers/Capsicum: 1 (cut into thin long strips)
• Celery: 1 stick (chopped)
• Light soy sauce: 2 tbsp
• Chilli Sauce : to taste
• Roasted Peanuts: 2 tbsp (Roughly crushed)
• Salt
• White Pepper powdered: to taste
• Fresh Basil : a few leaves 

Method:

Preparing Rice:

• Wash and soak rice in 1.5 cup water in the pan.
• Now heat the pan (with rice and water) and add coconut milk. Take a boil and cook on low flame for about 8-10 min until rice is cooked. (Make sure the rice is not over cooked).
• Now spread the rice on flat pan/ plate to cool it down.

Preparing the tempering and mixing the rice.

• Heat oil in a pan. Add the sesame seeds and red dry chillies.
• Now add garlic, ginger and green chilli.
• Add spring onions and other onions and lime. Stir fry for about 5 – 7 minutes.
• Now add bell pepper and green beans. Toss quickly and stir fry at high heat for about 5 mins.
• Add the soy sauce, chilli sauce and peanuts to the vegetables.
• Toss them to mix everything up. Add salt, white pepper powder and mix well.
• Add the rice to stir fry. Carefully mix everything making sure the rice doesn’t get mushy. Stir fry for 7- 8 minutes.
• Switch off the heat and add basil. Mix well.
• Serve hot.

Vegan pasta in white sauce

Ingredients:

• Pasta
• For white sauce with vegetables:
• Vegetables (broccoli, capsicum, cabbage, courgette, onion, garlic, sweetcorn, peas)- cut vegetables in small pieces
• Cornflour: 1 tbsp (mix it with vegan milk)
• Vegan butter: 1-2 tbsp
• Maida: 1 heaped tbsp
• Vegan Milk: 3/4 cup
• Salt
• Oil: 1 tbsp
• Oregano
• Red Chilli flakes
• Black pepper pwd
• Vegan butter/ oil

Method:

• Boil pasta .with ample water salt until cooked. Drain the excess water and keep aside.
• Preparing vegetables: (I've saute'd vegetables here. You can simply boil them and add in white sauce)
• In a pan, add 1 tsp oil. Add garlic. Cook for a min.
• Add onion. Cook for a min.
• Add all other vegetables and mix well.
• Cover and cook until vegetables are semi- cooked.
• Turn off the fame and keep aside.
• White sauce:
• Heat butter in pan. Add maida. Cook for 1-2 mins.
• Add milk. Take a boil.
• Add cornflour. Take a boil and simmer the flame.
• Keep stiring the mixture continuously and cook until the mixture becomes thick. Turn off the flame.
• Add semi-cooked vegetables, salt, oregano, red chilli flakes and black pepper powder.  Mix well. Add pasta and mix well.
• Ready to serve.

Enchiladas (Vegan Version)

It is a Mexican cuisine. I tried Vegan Version of it.

Ingredients: 

• Corn tortillas: 3-4
• Extra Virgin Olive Oil: 2-3 tbsp
• Boiled Kidney beans: 2 cups
• Onions : 2 ( chopped)
• Spring onions greens ( chopped): 4 tbsp
• Salt: to taste
• Green chilli/ jalapenos: 2 (chopped)
• Black pepper pwd: to taste
• Chopped fresh coriander leaves
• Grated Vegan cheese 
• Flat baking dish

Method:

1. Heat oil in pan.
2. Add boiled kidney beans, salt, pepper, green chilli/ jalapenos, onions, spring onion greens. Cook for 3-4 mins. Slightly mash the mixture to make it mushy.
3. Let it cool.
4. Now assembling ,baking and serving:
• Pre-heat the oven at 200 deg C.
• Pick up the tortilla. In the centre, spread a layer kidney beans mixture. Sprinkle little cheese and wrap it up.
• Place it in the baking dish.
• Similarly, assemble other tortillas and place them in the baking dish.
• Spread grated cheese on top and bake in oven at 200 deg C  for 8-10 mins.
• Garnish with fresh coriander leaves and Serve hot.

PS:

 You can use normal Mozzarella cheese as per your choice.

Stuffed Onions on the bed of Greens

Ingredients:

• Onions: 6-8
• For stuffing:
• Mix Vegetables: (Finely chop all the below vegs)
• Carrot-1/2
• Tomato-1/2
• Cauliflower florets- 4-5
• Spinach leaves: 5-6
• Paneer/ Indian cottage cheese: grated
• Salt: to taste
• Oil: 1 tsp
• Mustard seeds: 1 tsp
• Black pepper pwd: to taste
• Garam masala: to taste
• Grated cheese : optional

Method:

1. Slice the top of onions and Peel them.
2. In a pan, take 1-1.5 glass of water and boil it.
   
3. Add onions and cook on low flame for 12-15 mins until the skin becomes soft.
4. This step has to be done very carefully. Scoop out the inner layers of onions leaving outer 2 layers with knife/ spoon, while trying to keep not to make hole at  other end of onion. If there is a hole at the base of onion, cover with layers(you scooped out).
5. Keep the scooped out onions aside and use them in stuffing. Chop them finely.
6. Preheat the oven at 180 deg C.
7. Stuffing:
• Heat oil in pan.
• Add mustard seeds, onions (the one you scooped out). Cook for few minutes.
• Add all other vegetables, paneer salt, garam masala, black pepper pwd. Cook for few mins.
8. Stuff the onions with the stuffing you prepared. Sprinkle some grated cheese on the top.
9. Take an oven dish and lightly grease it.
10. Place all the stuffed onions carefully.
11. Bake for 20 -30 mins. Make sure they don't get burnt. Keep checking after every 5-10 mins.
12. Ready to serve hot with boiled vegetables and couscous.

PS:

• For stuffing, you can add any vegetables of your choice.
• If the outer layer of onion breaks, tie it with a small thread after stuffing it. and then Bake it.
• You can also put some cheese inside the onions for some extra taste.
• You can also use sun dried tomatoes for stuffing:
• Keep sun dried tomatoes in boiling water for sometime. 
• Chop them and cook them with other vegetables while preparing stuffing (in step 7 above). But add them only once onions are slightly cooked.

Oven Roasted Vegetables in Tomato and Chickpeas Gravy

Serves: 4-5 people

Ingredients:

• Red peppers/ Red Capsicum: 1/2
• Red onion: 1/2
• Butternut Squash: 1/2
• Courgette: 2
• Aubergine: 1/2
• Garlic cloves: 2-3 
• Coriander Seeds: 1/2 tbsp (Coarsely crush them with rolling pin or pestle and mortar)
• Salt: to taste
• Freshly Ground pepper
• Rosemary
• Oregano
• Thyme
• Olive oil: 1-2 tsp
• For Gravy:
• Boiled Chickpeas: 400 gms
• Tomatoes: 4-5 (chopped/ pureed)
• Salt: to taste
• Oil: 1/2 tsp
• Fresh Coriander leaves

Method:

• Preparing Vegetables:
• Preheat oven to 200 deg C.
• Peppers: Wash the peppers.Cut the peppers into 2 halves, deseed and again cut each half into 4 pieces.
• Red onion: Peel, wash and cut it into long slices.
• Butternut Squash: Wash and carefully scoop out and remove the seeds. Cut into 2-3 cm square pieces. (No need to peel)
• Aubergine: Wash and cut into medium square pieces.
• Courgette: Wash and cut each courgette into 2 halves. Then cut into medium long strips.
• Garlic: Peel and chop into very small pieces.
• Put the vegetables (peppers, red onion, butternut squash, baby leeks, aubergine, courgette) in roasting tray. (If needed, use 2 roasting trays but don't stack them for even roasting of all vegetables)
• Spread garlic,coriander seeds (crushed), salt, rosemary,oregano, thyme and pepper on the vegetables.
• Drizzle 1 tsp oil over the vegetables and toss well.
• Roast the vegetables in oven for 25- 30 mins until they become soft and golden brown.
• For Gravy:
• Heat oil in pan.
• Add tomatoes. Cook for 4-5 mins.
• Add boiled chickpeas, 1/2 cup water. Take a boil. Cook for 3-4 mins.
• Turn off the flame.
• For serving:
• Place roasted vegetables in serving plate.
• Spread a ladle full of gravy on it.
• Garnish with coriander leaves.
• Serve hot with rice or toasted bread.

PS:

• You can choose vegetables of your choice.

Oven Roasted Vegetables

This recipe is by James Oliver. I tried it out and it really came out well. :)

Serves: 4-5 people
Ingredients:

• Red peppers/ Red Capsicum: 1
• Red onion: 1/2
• Butternut Squash: 1/2
• Baby Leeks: 2-3
• Courgette: 2
• Aubergine: 1/2
• Tomato: 1
• Garlic cloves: 2-3 
• Coriander Seeds: 1/2 tbsp (Coarsely crush them with rolling pin or pestle and mortar)
• Salt: to taste
• Freshly Ground pepper
• Rosemary
• Oregano
• Thyme
• Olive oil: 1-2 tsp

Method:

• Preheat oven to 200 deg C.
• Peppers: Wash the peppers.Cut the peppers into 2 halves, deseed and again cut each half into 4 pieces.
• Red onion: Peel, wash and cut it into long slices.
• Butternut Squash: Wash and carefully scoop out and remove the seeds. Cut into 2-3 cm square pieces. (No need to peel)
• Baby leeks:  Wash and chop baby leeks.
• Aubergine: Wash and cut into medium square pieces.
• Courgette: Wash and cut each courgette into 2 halves. Then cut into medium long strips.
• Garlic: Peel and chop into very small pieces.
• Put the vegetables (peppers, red onion, butternut squash, baby leeks, aubergine, courgette) in roasting tray. (If needed, use 2 roasting trays but don't stack them for even roasting of all vegetables)
• Spread garlic,coriander seeds (crushed), salt, rosemary,oregano, thyme and pepper on the vegetables.
• Drizzle 1 tsp oil over the vegetables and toss well.
• Roast the vegetables in oven for 25- 30 mins until they become soft and golden brown.
• Serve hot with rice or couscous.

Spaghetti with vegetable gravy

Ingredients:

• Spaghetti: 500 gms
• Oil: 1-2 tbsp
• Salt: 1-2 tbsp
• For Gravy:
• Capsicum / Green pepper: 1 (chopped)
• Onions: 2 (chopped)
• Tomato puree: 1 cup
• Tomatoes: 2-3 (chopped)
• Green beans: 1/2 cup (chopped)
• Zucchini/ Courgette: 1 (chopped)
• Tomato Ketchup: 2-3 tbsp
• Olives: 5- 10
• Carrot: 1(grated/ chopped)
• Salt: to taste
• Red chilli pwd: to taste
• Basil leaves
• Garlic: 2 cloves (chopped)
• Oregano: 1 tsp
• Black pepper pwd: 1 tsp
• Oil: 3-4 tbsp
• For Garnish:
•  Parmesan cheese (grated)

Method:

1. Boil spaghetti with a little salt, oil (1 tbsp) and water(~3-4 cups) till done.
2. Drain the water out in a strainer.
3. Pour some cold water on it. Drain and Keep aside.
4. For Gravy:
• Heat oil in pan. Add garlic. Cook for a min.
• Add onions. Cook for few mins.
• Add carrot, courgette, capsicum , beans, tomatoes. Cook for 10 mins. 
• Add salt , black pepper pwd, olives, oregano and basil leaves.
• Add tomato puree . Cook for 5-7 mins.
• Add tomato ketchup. Mix well. Turn off the flame.
5. Put boiled spaghetti in a plate. Put 1 ladle of gravy on it.
6. Sprinkle grated parmesan cheese on it.
7. Serve hot.

PS:

You can add any vegetable of your choice.

Veggie Pizza with Herbs

This is my last post for this wonderful year. I hope to try many more delicious recipes in 2014.

Ingredients:

• Pizza Base: 1
• Pizza Sauce or Tomato Ketchup
• Vegetables:
• Onion: 2-3 (Thinly chopped in long strips)
• Green Capsicum: 1 (Thinly chopped in long strips)
• Spinach leaves
• Mushrooms (chopped)
• Sweetcorn
• Carrot: 1 (grated)
• Salt: to taste
• Organo
• Mozrella cheese (grated)
• Black Pepper pwd

Method:

1. Preheat oven for 8- 10 mins at 200 deg C.
2. Spread pizza sauce/ Tomato ketchup on pizza base.
3. Spread a layer of cheese on it.
4. Then spread onions, green capsicum, mushrooms, carrot, sweetcorn and spinach leaves.
5.  Finally a layer of cheese on the top.
6. Spinkle salt, black pepper pwd and oregano.
7. Bake for 12-14 mins at 200 deg C.
8. Ready to serve hot.

Vegetable Pasta Bake

Ingredients:

• Pasta: 1 cup
• Onion: 2 (chopped)
• Paste sauce/ tomato puree: 4-5 tbsp
• Mushrooms: 7-10 pieces
• Capsicum: 1 (cut in thin long slices)
• Carrot: 1 (grated)  
• Salt: to taste
• Black Pepper: to taste
• Garlic paste: 1 tbsp
• Oregano: 1 tsp (optional)
• Tomato ketchup
• Olive oil: 1-2 tbsp
• Cheddar Cheese: 1/4 cup (grated)

Method:

1. Boil pasta in 2 cups water. Add little salt while boiling. Boil for 10-15 mins.
2. Drain water and keep boiled pasta aside.
3. Heat oil in pan. Add garlic paste and onions. Cook for 3-4 mins.
4. Add carrots, capsicum and mushrooms. Add salt and tomato puree/ pasta sauce.Cook for 10 mins till all vegetables are done. 
5. Preheat oven at 180 deg C.
6. In a greased baking dish, put a layer of pasta at bottom. Then a layer of vegetables and a layer of grated cheese. Again put a layer of pasta, then vegetables and grated cheese. Repeat till all the pasta, vegetables are done.
7. The final/ topmost layer should be of cheese. Spread little ketchup on top and sprinkle oregano.
8. Bake at 180 C for 15-20 mins.
9. Serve hot.

Baked Vegetable Casserole

Ingredients:

• Capsicum: 1 (chopped)
• Onion: 1-2 (chopped)
• Aubergine/ Brinjal: 1  (chopped)
• Carrots: 1-2 (chopped)
• Mushrooms: 5-6 (chopped)
• Potatoes: 2 (small) (chopped)
• Cauliflower: 6-7 florets
• Salt: to taste
• Black Pepper Pwd: 1 tsp
• Turmeric pwd: 1 tsp
• Oregano
• Cheese (shredded)
• Bread crumbs from 2 pieces of bread

Method:

1. Preheat oven to 180 C ( for 10-12 mins) 
2. In a large flat pan, put all chopped vegetables (capsicum, onions, aubergine, carrots, mushrooms, potatoes ans cauliflower). Sprinkle salt and turmeric pwd. Mix properly with hands/ spoon.
3. Put half of these vegetables in baking dish.
4. Sprinkle cheese on top. Put the remaining vegetables.
5. Spread bread crumbs on top of vegetables.
6. Spread cheese on top.
7. Sprinkle oregano and black pepper.
8. Bake for 45-50 mins until the top is brown.

PS:

Bread crumbs:  Lightly toast the bread in toaster and crumble with hands.

Mediterranean Style Roasted Vegetables in Pan

Mediterranean Style Roasted Vegetables in Pan

Ingredients:

• Potato: 1-2 (Peeled and chopped length-wise)
• Yellow and Red Capsicum: 1 (Chopped Length wise)
• Courgette: 1(Chopped Length wise)
• Aubergine: 1 (Chopped )
• Red onion : 1 (Chopped Length wise)
• Garlic: 1 clove (chopped)
• Oil: 4-5 tbsp
• Salt
• Rosemary
• Oregano
• Vinegar: 1-2 tbsp

Method:

1. Heat oil in pan.
2. Add garlic. Cook for a min.
3. Add onions. Cook for 2-3 mins.
4. Add potatoes. Roast them for 4-5 mins.
5. Add capsicum, courgette, Aubergine. Cook for 7-10 mins till the vegetables are tender.
6. Keep stirring continuously.
7. Add salt, rosemary, oregano and vinegar.
8. Serve with cousous.

PS:

How To Prepare Couscous:

Ingredients:

• Coucous: 1 cup
• Water: 2 cups
• Salt
• Oil: 1 tsp

Method:

1. Boil the water in pan. Add oil and salt.
2. Add couscous and Cover the pan. Immediately turn off the gas.
3. Let it rest for 7- 10 mins till the water is absorbed by couscous.
4. Ready to serve with Roasted vegetables.

Tawa pizza (Pan Pizza)

Serves: 2 small pizzas

Ingredients:

• For Pizza Base:
• Plain Flour/ Maida: 1 cup
• Instant Dry Yeast/ Dry yeast: 1/2 tsp (If you are not using Instant yeast, mix in 2 tsp of lukewarm water and a little sugar and keep aside for 5 mins. If using Instant Yeast, you can add it directly in the plain flour)
• Salt: 1/2 tsp
• Sugar: 1/2 tsp
• Olive oil: 1 tsp
• Pizza Toppings:
• Capsicum: 1 (Cut in thin long strips)
• Onion: 1  (Cut in thin long strips)
• Olives
• Sweet corn
• Paneer (Indian Cottage Cheese): 100 gms (grated)
• Oregano: 1 tsp
• Salt: 1 tsp
• Black Pepper Pwd: to taste
• Pizza sauce/ Tomato Ketchup
• Oil: 1 tsp

Method:

• For Pizza base:
• In  a flat pan, add maida, salt, sugar, olive oil, instant dry yeast and Knead the dough with lukewarm water (~1/4- 1/2 cup). Knead the dough for 5-6 mins to get a soft dough. (Apply a little oil on the dough t prevent it from getting dry)
• Keep aside for 1 hour in warm place for fermentation.

• For toppings:
• Take a non- stick pan. Heat 1/2 tsp oil.
• Add onions, capsicum, olives, sweet corn and saute for 3-5 mins till the vegetables become little tender.
• Keep aside.
• Heat a flat non-stick pan/ tawa. Keep it on medium flame.
• Now take half of the dough. Make a small ball. With the help of rolling pin, make thick chapati on rolling pin. (Dust with dry plain flour, if needed)

• Slightly oil the tawa. (if it is not- non-stick)
• Put chapati on the tawa. Let it cook for 1-2 mins. Flip when the side touching the tawa becomes little brown. 

• Lower the flame.
• Apply pizza sauce and spread a thin layer of paneer. Now spread sauted vegetables and a layer of paneer again.

• Sprinkle salt, black pepper and oregano.
• Cover and cook for 5-6 mins.(Keep checking after every 1-2 mins)
• Cut with pizza cutter and serve.

PS:

• You can use grated mozzarella cheese instead  of paneer.
• You can use any vegetables of your choice.
• If you are not using Instant yeast, mix yeast in 2 tsp of lukewarm water and a little sugar and keep aside for 5 mins. 
• If using Instant Yeast, you can add it directly in the plain flour.

Vegetable Pasta

Ingredients:

• Pasta: 1 cup
• Onion: 2 (chopped)
• Paste sauce: 4-5 tbsp
• Spinach: 10-15 leaves
• Mushrooms: 7-10 pieces
• Courgette: 1 
• Capsicum: 1 (cut in thin long slices)
• Carrot: 2 (cut in thin long slices)  
• Salt: to taste
• Black Pepper: to taste
• Oregano: 1 tsp (optional)
• Olive oil: 1-2 tbsp

Method:

1. Boil pasta in 2 cups water. Add little salt while boiling. Boil for 10-15 mins.
2. Drain water and keep boiled pasta aside.
3. Heat oil in pan. Add onions. Cook for 3-4 mins.
4. Add carrots, courgette, peas, spinach, salt and tomato puree.Cook for 10 mins. 
5. Add pasta sauce and cook for another 5 mins till all vegetables are done.
6. Add boiled pasta, oregano, black pepper and mix well.
7. Serve hot.

Thai Vegetable Curry

Ingredients:

• 1 cup coconut milk
• ½ cup garden peas (if you use frozen peas, partly defrost first)
• ½ cup green beans, sliced
• ½ cup mushrooms, sliced
• 1 cup white cabbage, finely shredded
• 1 small onion, finely sliced
• 1 tablespoon light soy sauce
• 1 tablespoon sugar
• 1 red chilli , deseeded and finely chopped
• 1 kaffir lime leaf, shredded

Method:

1. Bring the coconut milk to the boil and simmer gently. Add the sugar, soy sauce and lime leaf. 
2. Add the onion and chilli and simmer for 2 minutes. 
3. Add the cabbage, green beans and mushrooms and continue to simmer until almost cooked. 
4. Add the peas and finish cooking. 
5. Serve with hot rice or noodles

PS:

In the below pc of Thai curry,I added red cabbage, mushroom, courgette and carrots.

Spanish Paella

Paella is a very popular dish of Spain. Olive oil, saffron, chicken and prawns are some of the key ingredients added to the Spanish Paella rice. Although authentic recipe is  non-vegetarian but I have tried the vegetarian variation.

Ingredients:

• Spanish Paella rice: 1 cup
• Saffron: 3-4 flakes dipped in 2 tbsp water
• Peas: 1 cup
• Onion: 1 (chopped)
• Red Capsicum: 1 (chopped)
• Yellow Capsicum: 1 (chopped)
• Green Capsicum: 1 (chopped)
• Olives: 5-7 pieces
• Artichoke pieces: 5-6
• Tomatoes: 2 large (chopped)
• Garlic cloves: 1-2 (chopped)
• Sweet corn: 1/2 cup
• Salt
• Black Pepper pwd- freshly ground
• Lemon juice: 1-2 tbsp
• Olive oil: 2-3 tbsp

Method

1. Heat oil in pan. Add garlic. Cook for a min.
2. Add onions. Cook for 2-3 mins.
3. Add red, green and yellow capsicum.
4. Add tomatoes, peas, sweet corn, olives, artichokes, saffron, salt and pepper. Cook for 3-5 mins.
5. Add paella rice. Cook for 1-2 mins with vegetables.
6. Add 2 cups of water and cook for another 20 mins (without covering).
7. Add lemon juice.
8. Serve hot. 

Sue Mai

Sue Mai is a dish of a Thailand. Although its a non-veg dish but I have made veg version of it. In simple wording, Vegetarian Momos ...:)

Ingredients:

• For Stuffing:
• Cabbage: 1 cup(chopped)
• Spring onions: 2 tbsp (chopped)
• Coriander leaves: 2 tbsp (chopped)
• Garlic: 1 tbsp (Chopped)
• Bread crumbs: 2 tbsp
• Ginger: 1/2 inch (chopped)
• Soya Sauce: 1 tbsp
• Black Pepper pwd: 1/2 tsp
• Salt
• Maida: 1/2 cup
• Oil: 1 tsp
• Salt
• Tangy Chutney

Method:

1. Mix all the ingredients of stuffing and keep aside.
2. Mix maida, oil and salt and make a dough with a little water.
3. Cover it and keep aside for 10 mins.
4. Make a small ball and roll it to make a small chapati.
5. Put little stuffing in center and fold like a bag/ potli.
6. Steam it for 10-12 mins. 
7. Serve with tangy chutney or Tomato ketchup.

Quesadillas (Mexican)

It's a wonderful Mexican recipe....

Its a Mexican Cuisine...

Ingredients:

• Flour Tortillas: 3-4 (If you don't have tortillas, you can replace it with chapati)
• Cheese (grated)
• Spring Onions/ Onion: 1 (chopped very finely in small pieces)
• Green pepper: 1/2 (chopped very finely in small pieces)
• Spinach leaves: 10-12 leaves (washed and chopped)
• Mushroom: 8-10 pieces (washed and chopped into halves)
• Green chilli (chopped finely)
• Ginger (chopped very finely in small pieces)
• Garlic paste (optional)
• Tomato: 1-2 (chopped)
• Salt: to taste
• Oil: 1-2 tbsp

Note: You can replace the above vegetables with vegetables of your choice

Method:

1. For Stuffing/ Vegetables:
• Heat oil in pan.
• Add onions. Saute from few mins. Add ginger, garlic paste, tomatoes, spinach, green chilli, green pepper, salt and mushrooms. Cook for few mins (~ 4-5 mins) on low flame. (Don't overcook vegetables). Keep aside.
2. Heat non- stick tawa/ pan.
3. Sprinkle little oil on it. Place one tortilla on it and immediately flip over.
4. Again cook till light golden brown. Flip again.
5. Spread cheese on tortilla. Spread 1-2 tbsp of vegetables (cooked above)
6. Put another tortilla on it. Spread little oil on another (second) tortilla and flip again (While flipping, make sure the stuffing doesn't come out)
7.  Cook till tortilla turns light brown and cheese is melted.
8. Cut in four pieces with pizza cutter and serve with any sauce of your choice.

  PS:

• You can also stuff baked beans with courgette in it. (Don't forget to add cheese :) ) (See the pics below)