Sweet-Hot Spiced Pecans

Believe me, these sweet -hot spiced pecans are very addictive and vegan too. It is crunchy, sweet, spicy and a little salty. Altogether a wonderful crunchy snack. It can be served as a great evening snack with a sip of coffee or can even be wrapped and be sent as gifts. You can easily double the batch and make more if you wish. Trust me, no one can eat just one.


Recipe adapted from Myrecipes

Yield: Makes about 2 cups

Ingredients:
1/3 cup sugar
3/4 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 teaspoons ground flaxseed or 1 large egg white
2 tablespoons water
2 teaspoons vegetable oil
2 cups pecans

Preparation:
1. In a bowl, mix sugar, cayenne, salt, ground coriander, ground cinnamon, and ground allspice. Whisk together the ground flaxseed, water and oil (Alternately whisk 1 egg white and vegetable oil.

2. In a large bowl take 2 cups of pecan halves. Add in the flaxseed mixture and stir to coat the pecans. Now add the sugar and spices and mix well to coat well.

3. Spread nuts in a single layer in an oiled nonstick baking sheet or simply lay a parchment paper over a baking sheet. Bake in a 300°F OR 150°C regular or convection oven, stirring occasionally, until nuts are crisp and lightly browned, about 20 to 25 minutes.

4. Let cool about 5 minutes, then use a wide spatula to loosen nuts from pan; cool completely. Serve or store airtight at room temperature up to 2 weeks.

Kodbale - Spicy Carom Flavored Rings

Kodubale is one of the popular snacks in South India. "KODU" means Horn (like that of a cow) and "BALE" means Bangle. These are named based on their shape. These kodubales are crunchy, hot and tasty. This recipe is slightly different from most of the other kodubale recipes, as i use fine semolina here instead of rice flour which is most commonly used. I suggest you use the finest quality of semolina here. They give a wonderful taste and the initial stage where you grind the coconut, dalia, carom and cumin seeds itself will give you the aroma of the final product.



Ingredients:

2 cups fine semolina
1/4 cup desiccated coconut or dry coconut, grated
1/4 cup kadale or Dalia
1/4 tsp asafoetida or hing
1/2 tsp salt
1/4 tsp carom seeds
1/4 tsp jeera
2 1/2 tbsps chilli powder (can reduce according to your preference)
1/4 cup hot oil + oil for deep frying (preferably sunflower oil)

Directions:

Grind together the coconut, dalia, asafoetida, carom seeds and jeera to form a smooth powder.

Combine the ground powder, fine semolina and hot oil and mix well. Add chilli
powder, salt and combine well. Now add enough water to make a soft dough.

Take about a teaspoon of the dough and roll it on a wooden board with your fingers to form a thin long cylinder, about 4 inches long and thickness of about your little finger. Slowly turn around both the ends together and join them to form a circle (like a bangle) with your thumb and fore finger. Do the same with the remaining dough.

Heat oil on a low to medium heat. Do not over heat the oil or the kodubales would turn raw from inside. Deep fry these roundels of dough. You can add 5 to 10 roundels together depending on the pan you are using. Fry them for 5 to 10 minutes each batch till they turn slightly reddish brown.
Let them cool to take a bite to see if the the kodbales have fried well and they are crispy from in to out.

Enjoy these spicy, crunchy kodbales as an evening snack with a hot cup of coffee.

Murukka ( Crispy spicy savory crackers )

Murukku is one savory snack popular in south India. A special gadget called "chakli varalu" is used to make this snack but you can simply use a Patisserie Cream Syringe like here and here with a ribbon tip or any other small thin tip. Or you can just fill the dough into a plastic seal bag, make a small cut in the edge and pipe it directly into the hot oil. Shape doesn't matter at all. Its the ingredients for the dough thats matters and the end result would definitely be tasty and crispy no matter in what shape it is. I got this recipe from one of my friends mom who cooks real tasty south Indian food. I thank her for this wonderful recipe. Its become one of my husbands new favorite. You should try it to know it.



Ingredients required:

2 cups rice flour
1/4 cup Split roasted gram /Dalia /Hurigadale, ground into powder
1/2 tsp asafoetida
1 1/2 tbsp red chilli powder
2 tbsps sesame seeds
1/4th cup hot oil
1/2 tbsp salt or as per taste
enough water to form a soft stiff dough
enough oil to deep fry

Directions:

combine rice flour, ground roasted gram, asafoetida and salt, mix well. Add hot oil and combine well. Now add the chilli powder and sesame seeds, mix well. Add enough water to form a soft dough.

Heat oil a deep pan on medium high. Grease your hands and take some of the dough and fill it into the chakli mold or icing bag (with a small nozzle). Pipe out spirals directly into the hot oil. Fry them in batches.

Deep fry the chaklis till golden. Drain on paper towels, cool and store in an air-tight container.

Enjoy with a cup of hot coffee.

Paneer Pakora (Indian cheese fritters)

Pakoras can be made from nearly any vegetable be it, spinach, onions, cauliflowder, potatoes and even chillies by dipping them in a seasoned batter of besan (chickpea flour) and then deep-frying.

Pakoras taste best when eaten piping hot. Paneer makes great pakodas that melt in your mouth. Chutney is the perfect accompaniment to this wonderful snack that is sure to leave you, your family and guests licking their finger tips.

Serves 4

Ingredients required:

To be mixed into a filling
1/2 tsp carom seeds(ajwain), dry roasted and lightly crushed
1/4 cup grated onion, squeezed
2 tsp grated ginger
2 tsp crushed and chopped garlic
1/2 tsp chilli powder
1/2 tsp garam masala
1 tbsp coriander (dhania) powder
1 tbsp dry mango powder(amchur)
Salt to taste
Sugar to taste

For the batter1 cup bengal gram flour(besan)
1/2 tsp chilli powder
1/4 tsp turmeric powder
2 pinches asafoetida (hing)
1 tbsp hot oil
2 tbsp chopped coriander leaves(dhania)
A pinch soda bi-carb
Salt to taste

Other ingredients
2 cups paneer (cottage cheese), cut into 1" cubes
2 tbsp chaat masala

Oil for deep-frying
Tamarind chutney or Tomato ketchup to serve

Method1) For the batter : Mix all the ingredients together with a little water to make a thick batter. Keep aside.

2) How to proceed: Slit the paneer cubes, with the help of a knife, a little more than halfway, but not till the end.

Sprinkle some chaat masala in between the slit portion of the paneer cubes

Stuff a little filling into each paneer cube with the help of a knife and press well.

Heat the oil in a kadhai, dip each paneer cube in the batter and deep-fry on a slow flame till golden brown. Drain on absorbent paper.

Sprinkle with chaat masala and serve hot with chutney of your choice or with one of my hot and sweet or sweet and sour dip.

Nan Khatai ( Eggless Cookies)

Famous tea time Indian cookies. Egg-less, light and melting in the mouth-its texture is simply irresistible. These cookies traditionally use "Ghee" or "Clarified butter" but using butter or oil would do just fine.



Serves: 20

Ingredients:

200 gms, 2 cups All purpose flour(maida)
100 gms, 1/2 cup Semolina(very fine quality)
150 gms, 3/4th cup cooking oil/ghee/unsalted butter
150 gms, 1 cup + 1/3 cup Powdered sugar
2 tbsp Curd(Yogurt)
1 tsp Cardamom powder
1/4 tsp Soda bi-carbonate
2 tbsps Pistachios(chopped finely)
4-5 tbsp Milk (optional)

Directions:

Beat oil/ghee/butter, sugar and curd together using a hand mixer or a whisk till well combined.

Sieve flour, semolina and soda in a bowl. Add the dry ingredients to the curd mixture. Mix them well using your hands to form a soft dough. Add milk little by little if the dough seems hard otherwise just leave it as it is.

Preheat the oven to 180 deg C. Divide the dough into 20 small balls.

Place the balls 5 cms apart on a baking sheet lined with a baking paper. Press each ball in the center with your thumb and garnish with pista and cardamom powder(You can even use a mortar and pestle to chop and mix pistachio and cardamom powder together).

Place the baking sheet at the lower third rack of the oven and bake at 180 deg C for 15-20 minutes.

Serve hot with coffee or tea.

Om Biscuit (South Indian Style Breadsticks)

Om biscuit is one of the most popular South Indian bakery item. "Om" meaning Carom seed in "Kannada", a south Indian language. Its basically pencil-sized sticks of crispy, dry, sweet, Carom flavored bread.


This is one of my favourite snack and i badly wanted to try it out at home. After so many experiments and failures, i finally got this recipe right. I'm glad i did it. I'm sure you'll all love it!

Sending this post to Yeastspotting.

Here goes the recipe..
Makes: Eight 12" Sticks or Sixteen 6" Sticks

Ingredients:
1 cup All purpose flour (Maida)
1 tsp Ajwain or carom seeds
5 tsps Sugar
1 tsp DryYeast
4 tbsps lukewarm water
3 1/2 tbsps Oil (Vegetable or sunflower)
1/2 tsp Salt

Directions:
In a large bowl, combine the yeast, sugar and lukewarm water (105° to 115°). Let stand for 10 minutes until bubbly and foamy.

Stir in flour, salt, Ajwain and oil into the yeast mixture. Stir together with a wooden spoon or beat with an electric mixer or just use your hands and knead until the dough is shiny, elastic,and soft, 3 to 5 minutes.

Place the dough in a lightly oiled bowl. Toss the dough well to coat it with oil. Cover the bowl with a plastic wrap and let the dough ferment at room temperature until doubled in volume, about 2 hours.

Preheat the oven to 180 deg C. Line a baking sheet with a parchment paper and keep aside.

After 2 hours, Punch the dough and Knead by hand on a lightly floured surface until very smooth and soft. Divide the dough into 8 equal parts. Using floured hands, stretch and roll each piece of dough into a thin 12-inch-long breadstick. Place the breadsticks about ½ inch apart on the prepared baking sheets. And set aside for about an hour till the dough slightly rises.

Bake at 180 deg C until golden and crisp, about 15-20 minutes. Transfer the baking sheets to a rack and let the breadsticks cool completely.

Enjoy and have a great day!!

Healthy Baked Sweet Potato Fries

This fry will replace all your high fat potato fries. These are healthy, low fat and a baked version of fries. Its easy to prepare and tastes awesome. Try these and you'll never want the fast food French fries.

Here is the recipe..

Serves: 2

Ingredients:
1 medium sized sweet potato
1/2 tsp Salt
1/2 tsp chilli powder
1/4 tsp Garlic powder or 1 small garlic, mashed (optional)
1/4 tsp cumin powder
1 tbsp oil, any

Directions:
Preheat the oven to 425 deg F(220 deg C). Line a baking with with a parchment paper.

Wash, peel, and cut the sweet potato just like you cut the potatoes for the French fries (cut it a little thin if you want a crispy fry).

Now toss the potatoes with the rest of the ingredients and spread them on the lined baking sheet in a single layer.

Bake them at 425 deg F(220 deg C) for 15 to 20 minutes. Few more minutes if you like it crunchy. Do keep an eye so that it doesn't get burned.

Enjoy the fries with a little ketchup!

Also sending my first pic of fries to "CLICK", a food photography event. This month's theme being Bi-Color, any food related picture having just 2 colors. While the pic may have several colours, but TWO colors must be DOMINANT. Here i go..

Enjoy and have a great week!

Buttermilk Scones

Makes 12 triangular or 24 rolled scones

Think of scones as British biscuits. They are made in a manner similar to biscuits and, in fact, share biscuits' buttery-layered texture, but their name, their shape, and the fact that they're served with tea rather than gravy lift them to the level of fancier fare.
Here are scones two ways: the traditional triangle and the rolled--tender buttermilk dough rolled around chopped fruits, nuts, and/or jam. Whichever way you choose, they're luscious: à la the British, with tea and whipped cream, or served the American way, with coffee and a gloss of jam.

These scones had a very thin crisp outer crust and a soft, flaky and moist bread/cake like inner crumb. Rolled scones were a nice idea as they already had jam filled in and no other accompanyment was required. These scones can be served as a great snack along with coffee or tea.

This post is my contribution to Egg Substitute - Yogurt/Buttermilk Event , an event hosted by Madhuram of Eggless Cooking.

Recipe adapted from "Baking with Julia" by Dorie Greenspan.

Ingredients required:

3 cups all-purpose flour
1/3 cup sugar (i added plus 1/4 cup)
2 1/2 tsps baking powder
1/2 tsp baking soda
3/4 teaspoon salt
1 1/2 sticks (6 ounces) cold unsalted butter, cut into small pieces
1 cup (approximately) buttermilk
1 tablespoon grated orange or lemon zest

1/2 stick (2 ounces) unsalted butter, melted, for brushing
1/4 cup sugar, for dusting

4 tablespoons jam or jelly and/or 4 tablespoons diced or small plump dried fruits, such as currants, raisins, apricots, or figs, for filling (optional)

Here we start..

Position the oven racks to divide the oven into thirds and preheat the oven to 425 deg F (220 deg C).

Mixing and Kneading:
In a medium bowl, stir the flour, sugar, baking powder, baking soda, and salt together with a fork. Add the cold butter pieces and, using your fingertips (the first choice), a pastry blender, or two knives, work the butter into the dry ingredients until the mixture resembles coarse cornmeal. It's OK if some largish pieces of butter remain--they'll add to the scones' flakiness
Pour in 1 cup buttermilk, toss in the zest, and mix with the fork only until the ingredients are just moistened--you'll have a soft dough with a rough look. (If the dough looks dry, add another tablespoon of buttermilk.) Gather the dough into a ball, pressing it gently so that it holds together, turn it out onto a lightly floured work surface, and knead it very briefly--a dozen turns should do it. Cut the dough in half.

To make triangular shaped scones:
Roll one piece of the dough into a 1/2-inch-thick circle that is about 7 inches across. Brush the dough with half of the melted butter, sprinkle with 2 tablespoons of the sugar, and cut the circle into 6 triangles. Place the scones on an ungreased baking sheet and set aside while you roll out the rest of the dough.

To make rolled scones:
Roll one piece of dough into a strip that is 12 inches long and 1/2-inch-thick (the piece will not be very wide). Spread the strip with half of the melted butter and dust with half of the sugar. If you want to spread the roll with jam and/or sprinkle it with dried fruits, now's the time to do so; leave a narrow border on a long edge bare. Roll the strip up from a long side like a jelly roll; pinch the seam closed and turn the roll seam side down. Cut the roll in half and cut each piece into six 1-inch-wide roll-ups. Place the rolled scones cut side down on an ungreased baking sheet, leaving a little space between each one. Repeat with the remaining dough.

Baking the scones:
Bake the scones for 10 to 12 minutes, until both the tops and bottoms are golden. Transfer the scones to a rack to cool slightly. These are best served warm but are just fine at room temperature.

Storing:
If you're not going to eat the scones the day they are made, wrap them airtight and freeze; they'll stay fresh for a month. To serve, defrost the scones at room temperature in their wrappers, then unwrap and reheat on a baking sheet for 5 minutes in a 350 degree F oven.

Baked nippat (Sweet and Salty Onion Crackers)

After too many chocolatty and sweet desserts, i thought i would try some snack this week, "Baked Nippat". This is a known snack in all the South Indian bakeries. Its an all time favourite snack for most of the south indians. It tastes both sweet and salty with the presence of onion which gives a distinct sweetness and a touch of sesame gives a lovely crunchy and nutty flavour.

In India, the dough used to make "nippat" is usually deep fried in oil, but here i'm presenting you with the healthy baked version which tastes as good as the deep fried. Its a great snack to be taken along with your evening coffee. Its a must try recipe..


So here goes the recipe..

Ingredients:

250 gms( 2 cups) All purpose flour(maida)
50 ml(a little less than 1/4 cup) Water
5 tsp Sugar
2 tsp Salt
50 ml Oil
50 gm Butter
2 Onions[big, finely chopped]
3 green chillies ,finely chopped
few coriander leaves ,chopped (optional)
2 tsp White sesame seeds and a little more for sprinkling on top

Method:

Mix in all the ingredients in a large bowl either by your hands or using a stand mixer with the dough attachment. Add water little by little and keep mixing the ingredients with your hands till you get a soft and pliable dough.

Rest the dough covered with a cloth for 30 minutes.

Preheat the oven to 160 deg C. And line a baking sheet with a parchment paper.

Divide the dough in equal portions of a tablespoon and a little more. Flatten each divided portion in between your hands and arrange them on the baking sheet.[Or you can even flatten them by placing them directly on the baking sheet and pressing them with your fingers.]
To get a very crisp and crunchy nippat, flatten the dough very thin and bake till the onions have turned brown in colour.


Sprinkle some White sesame on the flattened dough and press lightly.

Bake in a preheated 160 deg C oven for 20 to 25 minutes or till the nippats turn slightly pink in colour.


Remove and cool completely.

Storage: You can store these nippat in an air tight container for upto a week..

Enjoy with a cup of coffee!!

Pain au chocolat

Pain au chocolat is a French pastry, consisting of a cuboid-shaped piece of yeast-leavened laminated dough similar to puff pastry, containing strips of chocoate.
Its light, flaky and sweety inside. It can be served as a great appetizer or as a great party starter.




Ingredients:

450 gm All purpose flour
1/2 tsp Salt
6 gm Dry yeast
30 gm Vegetable Margarine
1 Egg, lightly beaten
225 ml Lukewarm water
180 gm Soft unsalted butter
1 Egg, to brush
100 gm Chocolate, broken into 12 pieces
Powdered Sugar, to sprinkle

Method

1) Grease a baking sheet with butter.

2) Sieve all purpose flour and salt. Add in the yeast and mix well. Add in the egg and water and work well till you get a well defined, easy to handle soft pliable dough.


3) Roll the dough into a big rectangle of 38cm x 20cm. Apply butter in bits to the 2/3rd portion of the dough.

4) Keeping the wider side in front of you, fold the unbuttered portion over the middle portion and the other end over the first folded portion. Roll lightly over the folds using a rolling pin so that the folds stick together. Now rotate the dough to 90 deg so that the wider side is again in front of you. Now roll again and make the folds again but this time, its without butter. Wrap the dough in a plastic wrap and place it in the refrigerator for 30 minutes.


6) Now follow the 3rd and 4th steps again till all the butter is used up. And repeat keeping the dough in the refrigerator every time you fold. After all your butter is used up, roll the dough twice again folding it and place it in the refrigerator for 30 minutes. More and more times you roll, fold and freeze, more beautifully the rolls are going to get their layers.

7) Roll the dough into a rectangle and divide the roll into half using a knife or a pizza cutter. Cut each half into 6 rectangles and brush egg over them.

8) Place a piece of chocolate over one end of the rectangle and roll it. Press the end with your fingers and place them on the baking sheet. Place the baking sheet in a warm place for about 40 minutes.


9) Preheat oven to 220 deg C. Brush the rolls with the egg and bake for 20 - 25 minutes.


Cool and sprinkle with powdered sugar before you serve.




Storing It is best served the day it is made.

Onion Mozzarella Tartlets

These Tartlets are one of my favourite, quick and easy. Cheese, Caramalised onions and peppers on soft ,warm and flaky puff pasty gives a wonderful taste. Can be taken as a starter or as a snack. I simply hope you enjoy it as much as i did..


You'll need..

Ingredients:

250 gm Puff pastry sheets
2 Red Onions
1 Red Capsicum
8 Cherry tomatoes, halved
100 gms Mozzarella Cheese
1 tsp Dried Thyme leaves
A tsp of Olive oil
Salt to taste

Here you go..

First preheat the oven to 200 deg C.

Take out the puff pastry sheets from the freezer and let it sit for about 10 minutes.

Meanwhile, cut the onions and peppers lengthwise. Take oil in a pan and fry the onions and peppers with salt to taste on a medium heat till they turn soft. Remove and keep aside.

Now cut the puff pasty sheets into 7 - 8 cm long squares. Cut down the edges of the puff pasty sheets, about 1/2 a centimeter on all the sides. Apply some water on the borders of the sheets and place the long sut pieces on the borders.

Place an aluminium foil (cut into square) in the center of the squares and bake for 10 minutes.

Now remove the foil and bake again. Dough might stick to the foil while taking it out but do not worry. take it out carefully and bake for another 5 minutes.

Now place the onion and pepper stuffing in the center of the puff pasty. Slightly push the stuffing inside. Place the cherry tomatoes and top up with the mozzarella cheese and thyme leaves.

Now bake again for 15 minutes or till the crust turns golden brown.

Enjoy!!

Cheese and Spring onion Tarts

Ingredients

Dough:
100g Flour
1/4 tsp Salt
75 g Butter, Cut into small cubes
1-2 Tbsp Water

Filling:
1 Egg
100 g Cream
50 g Gouda Cheese, Grated
3 Spring Onions, finely chopped
Salt
Cayenne pepper

Method

For the dough, Sieve Flour and salt together. Add in the butter and mix it with your fingers to form a crumbly texture. Add water if required and knead well to form a soft dough. Cover and keep the dough in the refrigerator for about 30 minutes.

Take the dough out of the refrigerator and place it on a clean surface dusted with little flour. Roll the dough and cut small circles of about 7 1/2" diameter. You'll get about 12 pieces. Place the circles onto a muffin tray.

For the filling, Mix in the egg, cream,cheese and finely chopped spring onions. Add salt and cayenne pepper to taste and mix well with a spoon till all the items are well incorporated.

Preheat the oven to 180 Deg C.

Fill in the filling mixture into each circle in the muffin tray and bake for about 20-25 minutes.

Serve warm or cold.

Cheese Scones

I got the idea of making these cheese scones from Tastes Like Home. They looked very yummy and first thing i did was i went and got cheese. This recipe worked out great for me and i loved it. Do give a try..

Ingredients;
225 gms All Purpose Flour
3 tsp Baking powder
1/4 tsp Salt
50 gms Unsalted Butter
125 gms Cheddar Cheese, Grated
1 tsp Sugar
1/4 tsp chilli powder
pinch of Mustard powder
1/2 cup Spring Onions, Chopped
2 tsp Chives, Chopped (optional)
100 ml Milk
Pepper powder, to sprinkle

Method;
Sift together the flour, baking powder and salt.

Add in the Butter to the flour mixture and mix well with your hands to form a crumbly texture.

Now add the cheese, mustard powder, sugar, spring onions, chives. Add milk and knead well to form a soft dough.

Now shape the dough into a circular shape with about 2 1/2 cm in thickness using your hands.

Cut the cirle as shown in the figure into 8 pieces using a knife.

Place the pieces on a baking tray lined with a baking paper. And brush some milk on top of all the pieces. Sprinkle some pepper powder on top of that.

Now place the tray in the center of the oven and bake at 220 deg C for about 15 - 20 minutes.

Lovely and yummy scones are ready to eat.. Enjoy!!

Sesame Paneer with Hot and Sweet Dip

Traditionally, this dish is made with tofu i.e. soya bean curd. But i'm using paneer instead. Paneer is coated with sesame seed batter which imparts a nutty flavour and a very chinese element to this crispy starter.

For the sesame paneer you'll need..
200gms Paneer(cottage cheese), cut into cubes or rectangle strips.
1/4 cup Cornflour
2 Tbsp All purpose flour (maida)
1/2 tsp Soya sauce
1/2 cup Sesame (til) seeds
Salt to taste
Oil for deep frying

Method
In a bowl, combine the cornflour, plain flour, soya sauce and salt with 1/4 cup of water to make a smooth batter.

Dip paneer pieces in the batter and coat the sesame seeds and deep fry in hot oil, till they turn golden brown.

Drain on a kitchen tissue and serve hot.

Serve with Hot and Sweet dip.

Sun dried tomato, basil and parmesan whirls

I found this recipe on cherrapeño's blog and was waiting to try it. Its a great starter recipe and its very different from the other starters. Sun dried tomato gives a very different and tangy taste. And the parmesan cheese would just melt in your mouth..


For the recipe click here

Quesadilla

"Queso" is cheese in Spanish. And a quesadilla is a toasted tortilla with melted cheese inside. But in addition to cheese, you can put practically anything in a quesadilla.

Ingredients
1) Wheat Tortillas - 4
2) olives - few
3) salad leaves(lettuce)
4) coriander leaves - few(chopped)
5) capsicum, peas, corn, mushrooms,tomato, grated carrot,onion (any of your fav veggies which does not require heavy cooking)
8)Swiss cheese or mozzarella cheese - 1 cup(grated)

Method:
1) Basically you get different kinds of Tortillas. Any kind will do. They are nothing but just flat rotis.

2) Take 1 tortilla, toast it with cheese on it, until the cheese melts and covers the tortilla. (add some salt if you need). Add finely chopped veggies, coriander leaves, olives, salad leaves on the cheese melt. And another layer of cheese on top of veggies.

3)Lay another toasted tortilla on top of this tortilla and press it together.

4) It will be like a tortilla sandwich. You can cut it into 1/8 pieces, so each tortilla sandwich has 8 pieces.

It is a quick snack and is very tasty.

Here is another view..