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Top 5 dishes made from Fresh Basil Leaves: Finely Chopped
1 . Mexican: Cheesy-Chicken Chimichangas with Homemade Wheat Flour T
Mexican: Cheesy-Chicken Chimichangas with Homemade Wheat Flour T
These are the super delicious 🤤 uniquely crunchy & cheesy stuffs from the very land…
Chimichangas are basically the deep fried Burritos 🌯 that can be garnished or dipped into your favourite sauces/dips, salsas & similar alike fresh ingredients !!!
A Must Try is definitely called for 👍🏻
Ingredient
1/2 tsp
Red Chilli Flakes
1/2 tsp
Red Onion Powder
1/2 tsp
Garlic Powder
1 tsp
Tomato Powder: Optional
1 tbsp
Tomato-Chilli Ketchup
1 Cup
Maida/All-purpose flour
1/4 tsp
Salt
1 tsp
Baking Powder
1/2 Cup
Extra Cheese: That you’re using
1/2 Cup
Mexican Creamy Salsa Dip (Any)
250-300 gms
Fresh Lettuce: If available (Optional)
Cooking instructions
* Step 1
First Up: We need to boil & cook the chicken pieces with some salt & chicken bullion cubes (if you do have it)- Until it’s quite nicely cooked and tender enough to be shredded easily-
Strain the chicken stock & keep it reserved for any other dishes/soups, that calls for it & simply just don’t throw it away
* Step 2
Now, time to shred the cooked chicken pieces well enough until they all segregate properly from its strands & we need to complete this process while the chicken is hot itself- (Chicken being extremely hot at this point- You can use either of the tongs, Kitchen Scissors or the 2 Forks Methods, either one to finish this chore)- Now, time to mix it with the aforesaid dry spices and chopped veggies (you can be even more creative in your choices while doing this mixing procedures)…
* Step 3
I prefer it this way- Just keeping it to its bare minimals and enjoy the same whether it’s just the Burritos 🌯 or Flautas or the Chimichangas. Anywhich ways you prepare these…They turn out to be extremely delicious and delectable…
* Step 4
For the Tortillas: Add in the mixing bowl- All the aforesaid ingredients for the same & knead it to soft, supple & smooth pliable dough- Once done, grease it with some oil to retain its moisture inside- Cover it with a damp/moist cloth/kitchen towel and let it rest for at least an hour’s time & this resting time is absolutely called for & highly recommended 👍🏻
* Step 5
Post an hour’s time: Divide the Tortillas into 8-10 equal sized dough-lets of your choice and roll them out onto your work station and fry them (without oil), dry- Not to much worry about its perfect Round Sizes & correct doneness of it, because any which ways they’ll be cooked again as we’re gonna deep fry them, it’ll automatically get cooked well & proper at that point- Ensure that it’s not raw from any of its edges or from anywhere else
* Step 6
Once that’s done ✅ Our Tortillas are all ready- Keep them wrapped up in a kitchen towel or Tortilla Casserole or Container to keep them hot & soft & tender, so that don’t break off while folding them along with the Chicken Fillings in it…And that’s a VVI catch for this preparations & is highly recommended for sure
* Step 7
While filling & folding them into the prepared Tortillas- Generously fill in the chicken fillers & the sliced cheese, ensuring however that nothing comes out while folding them, tuck the openings or edges that can be the cause to be oozed out while frying them along with the melting cheese & make the frying oil dirty and your work even more difficult & tedious
* Step 8
Now, the chimichangas are ready folding like the burritos itself, try to arrange & keep them side by side, tightly in a separate plate/dish or whichever is convenient to you- Ensuring that their folds don’t unwrap & the fillings come out, just like that- If you are aware of preparing the Burritos, you’d know that- just that, burritos are folded & had it like that immediately but herein, we’ve to fold it to keep it in its place until they’re deep/shallow fried
* Step 9
Heat up a frying pan over the medium-high flame: Add in the required m/sufficient amount of oil for its deep frying & once the oil is hot at its correct temp.(to check that, either you can choose to use a kitchen thermometer or simply dip a wooden stick/skewer into the hot oil & when you see that the oil’s started bubbling up gently surrounding the stick, that’s the indication that our Oil is perfectly ready)
* Step 10
* Step 11
Drop the Raw Chimichangas or the Burritos (at this stage)- into the hot oil, one by one in sufficient successions- That depends too, on the size of your pan or vessel in whichever these are getting fried- ensuring that the wraps remain in its place & there’s just no chances for the fillings to come out & one piece is almost half fried…
* Step 12
Then, drop in the other- This way it makes my work much easier, you can surely come up with your own even better & much improvised versions to this, if any at all 👍🏻
Once that’s done too: Transfer all the Chimichangas to the Serving Plate/Platters, with your choicest Dips/Sauces, etc.
* Step 13
Garnish it your own way- You can go creative about it, if you wish to…..& simply ENJOY….💁🏻♀️😋
Note: if there is a photo you can click to enlarge it
2 . Lettuce Salad with Basil Sumiso Dressing
Lettuce Salad with Basil Sumiso Dressing
In the region in Japan where I grew up, there is a Lettuce called ‘Chisha’. ‘Chisha’ has the flavour and texture between Cos Lettuce and Butter Lettuce. My mother most frequently made ‘Chisha’ Salad with ‘Sumiso’, a sweet & sour Miso dressing. I use Cos Lettuce for this salad, and I add Basil to the dressing.
Ingredient
2 tablespoons
White Miso
1 tablespoon
Sugar
1 tablespoon
Rice Vinegar
1/2 teaspoon
Hot Mustard *Japanese Mustard recommended
Cooking instructions
* Step 1
In a mixing bowl, combine White Miso, Sugar, Rice Vinegar and Hot Mustard. When Sugar is well dissolved, add finely chopped Basil and mix well.
* Step 2
Clean and cut Cos Lettuce into 1-2cm in length, add to the bowl, and mix to combine evenly. Serve immediately.
Note: if there is a photo you can click to enlarge it
3 . Bocconcini & Cherry Tomatoes With Basil Miso Sauce
Bocconcini & Cherry Tomatoes With Basil Miso Sauce
In Japan, there is a small tree called ‘Sansho’, which fruit is often called Japanese Pepper and used as a spice. Its leaves are beautifully aromatic and they are the best addition to the sweet miso sauce. But … ‘Sansho’ leaves are impossible to find where I live. I thought about the substitute for ‘Sansho’ leaves. Something aromatic and easily available … that is Basil. I tried Basil anyway. WOW!!! It was great, though it was definitely Italian. Then a new salad recipe was made.
Ingredient
200 g
Cherry Tomatoes
2 tablespoons
White Miso
1 tablespoon
Sugar
1 tablespoon
Rice Vinegar *OR White Wine Vinegar
Cooking instructions
* Step 1
In a bowl, combine White Miso, Sugar, Vinegar and Basil.
* Step 2
Cut Bocconcini and Cherry Tomatoes in halves, add to the sauce. Mix gently and serve immediately.
Note: if there is a photo you can click to enlarge it
4 . Grilled Tofu with Miso Pesto
Grilled Tofu with Miso Pesto
On the other day when we entertained our friends, I offered Tofu with Miso Pesto as an appetiser and it was a big hit. This dish is absolutely easy to prepare. Here are two Miso Pesto recipes. Ingredients are commonly available from most supermarkets. You got to try this!
Ingredient
400-500 g
Firm/Hard Tofu
1/3-1/2 cup
Roasted/Toasted Walnuts
2 tablespoons
Miso *dark colour type recommended
1 tablespoon
Brown Sugar
2 tablespoons
Mirin
1 tablespoon
Lemongrass *finely chopped OR use ‘Lemongrass Paste’
1/4-1/3 cup
Roasted/Toasted Pine Nuts
Cooking instructions
* Step 1
Slice Firm Tofu horizontally in half. Heat a small mount of Oil in a frying pan, and cook Tofu pieces both sides until nicely browned.
* Step 2
To make Miso Pesto, roast or toast nuts and allow them cool. Using Suribachi or mortar & pestle, coarsely crush. Alternatively you can place the toasted nuts in a plastic bag and crush them using a rolling pin. Add other ingredients and mix well.
* Step 3
Cut browned Tofu into smaller pieces and serve with Miso Pesto. It’s a good idea to serve with a small spoon or spreader knife.
Note: if there is a photo you can click to enlarge it
5 . Basil & Pine Nuts Miso Pesto
Basil & Pine Nuts Miso Pesto
If you can’t have any ingredients, use alternatives! That’s how I have been inventing new food. When I tried to make ‘Shiso’ flavoured miso paste and couldn’t find 'Shiso', I used fresh Basil leaves. Thinking of ‘Pesto Genovese’, I used Pine Nuts instead of Walnuts. OMG!!! Miso, Basil and Pine Nuts created a new flavour. What would you use this paste for?
Ingredient
1/4-1/3 cup
Toasted Pine Nuts
2 tablespoons
Miso *dark colour type recommended
1 tablespoon
Brown Sugar
2 tablespoons
Mirin
Cooking instructions
* Step 1
Using a sauce pan or toaster oven, roast/toast Pine Nuts until aromatic and nicely browned. Allow them cool, then coarsely crush using Suribachi or mortar & pestle. Alternatively you can place toast Pine Nuts in a plastic bag and crush them using a rolling pin.
* Step 2
Add other ingredients and mix well. The amount of Basil Leaves is up to your preference. You can add as much as you want.
Note: if there is a photo you can click to enlarge it
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