recipes with annapurna compounded asafoetida hing

6	Corn tortillas, Mexican tomato sauce, oil for deep frying
CORN TORTILLAS Tortillas are the bread of Mexico
1˝	Tea cups maize flour
1	Tea cups plain flour
3	Teaspoons oil
ž	Teaspoon salt A pinch Asafoetida

200 g	fresh mushrooms chopped
2	onions chopped
2	tomatoes chopped
2	green chillies chopped
1	Tablespoon chopped coriander
˝	Tablespoon oregano
2	Tablespoon cornflour
1	Tablespoon oil
2 ˝	gram Annapurna Asafoetida (Hing)
Salt to taste.
For the baking : 3 tablespoon grated cooking cheese

METHOD

1. Heat the oil and fry the onions, tomatoes, green chillies and coriander for a while. Add the chopped mushrooms and Annapurna asafoetida and fry for a while. Add oregano and salt.

2. Sprinkle the corn flour over the mushrooms and cook for 3 minutes.

3. Deep fry the tortillas in oil for a few seconds or until limp.

4. Fill each fried tortilla with the mushroom fill and roll up.

5. Arrange in baking dish and pour Mexican tomato sauce down the center of the tortillas.

6. Sprinkle the cheese on top and bake in hot oven at 200°C (400°F) for 20 minutes. .