Angie made enchiladas for dinner yesterday, in honour of Apurva's birthday. There were four of us doing the kitchen work, and we found that dinner was surprisingly simple to make, not too time-consuming, and very tasty! Adi baked a cake, so we ended up eating only two enchiladas each, but under normal circumstances I think a person would need a couple more. Here is a rough recipe that makes about 12 enchiladas. This is based entirely on the enchiladas Grishma, Minti and Nikita made -- thanks! ;)
Mix 3 cups of maize flour, 1 cup of atta and add salt to taste. Knead with water as hot as your hands can handle to make a firm dough. Roll it out into tortillas and cook on a tawa.
We used spinach (about 4 cuts, without the stalks), 3 onions , a packet of mushrooms, 3 cobs of sweet corn and a packet of coarsely crumbled tofu. Any combination of vegetables would work, though; cooked beans would make a good addition. Saute everything, add salt to taste, mix up.
Slit crosses in the tops of about 16 tomatoes. Put them in boiling water until the peel begins to wilt. Remove and peel. Grind with about 4 onions and 15 cloves of garlic. Add salt, a little bit of jaggery (syrup) and herbs to taste (we put in dried basil and oregano). Cook.
To assemble the enchiladas:
On a baking tray, heap enough stuffing onto one half of the tortillas, fold over, then top generously with tomato sauce. Bake for about 10 minutes, and they are ready!