Enchiladas

Step 1: Mix 4 ½ oz maize flour, 2 ⅛ oz plain flour, 2 tbsp oil and ½ tsp salt, and knead into a soft dough with ½ cup water.

Step 2: Make 16 equal balls and roll each out into a thin 10 cm round, using dry flour. Prick with a fork.

Step 3: Heat oil and deep fry the rounds until light brown and crisp. Drain. They keep in an air-tight container.

Step 4: For the stuffing, mix 14 oz paneer, 2 ⅝ oz capsicum, 5 ½ oz onions, 2 green chillies and ½ tsp salt and keep aside. If you make the paneer at home, a tiny pinch of alum in the milk makes it whiter and softer.

Step 5: For the sauce, heat 2 tbsp oil and sauté 2 medium onions and 3 dried red chillies for 2 minutes.

Step 6: Add 2 ¼ lb tomatoes and cook until tender. Blend the mixture and strain it back into the pan.

Step 7: Add ½ tsp garlic paste, 1 tsp ajwain (carom) seeds, 2 tsp sugar and 1 tsp salt and boil until the sauce thickens.

Step 8: Heat the oven to 400°F and grease a baking tray.

Step 9: Dip one taco round in the sauce and place it on the tray. Spread stuffing evenly over it, then top with another round dipped in sauce. Repeat with the remaining rounds.

Step 10: Sprinkle 3 ½ oz cheddar cheese on top and bake until the cheese melts.

Step 11: Serve the enchiladas hot with chilli sauce.