Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!
Mix together cornmeal, refined flour and salt. Knead it into a soft dough with milk and half a cup of water. Cover with a wet muslin cloth and set aside. Divide into equal portions and roll each portion into a thin chapatti of ten inches diameter.
Lightly roast them on a hot tawa on both sides and set aside. These are tortillas. For stuffing, heat olive oil in a pan and sauté onion and garlic for a minute. Add boiled kidney beans, tomato ketchup, salt, green chillies, paprika, coriander leaves and cook for two to three minutes.
Heat a tawa and place a tortilla on it. Spread some stuffing, top with cheese and cover with another tortilla. Spread some more stuffing and top with cheese and coriander leaves and cover with another tortilla. Dribble some olive oil all around. Turn when the underside is cooked and cook the other side similarly. Remove, cut into wedges and serve hot.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient.
His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.