Fajita Bean Burrito

Mexican food is really quick and easy. Out of the Mexican dishes, Kartik loves Burrito the most. It is a quick and easy dish to make and also to satisfy our weekend craving for carbs. Burrito is a wrap and its filling depends on ones liking; it can be lettuce, olives, jalapenos, beans, salsa, cheese, green onions, Spanish rice, sour cream, guacamole, etc. But I like to add a little bit of Fajita taste to it and so like to add sautéed bell pepper and onion.

Preparation Time: 10 mins
No.of Servings: 6



Ingredients:

• 6 Flour Tortillas
• 2 cups Refried beans
• 8-10 Olives sliced
• 3 Green Onions chopped
• 3 Jalapenos sliced
• ½ cup Sour Cream
• ½ cup cheddar cheese
• 1 green Bell pepper (long thin slices)
• 1 onion (long thin slices)
• 1/2 cup Guacamole
• ½ cup Salsa
  
• ½ cup hot Sauce
  

Method:

• In a pan take some oil and sauté bell pepper and onions till they turn brown.
• Warm up a tortilla in microwave for 10-15 seconds
• In the centre of the warm Tortilla place a spoonful of refried beans
• Then add olives, green onions, Jalapenos, sautéed bell pepper and onion mixture
• Top it with little bit of sour cream, salsa and guacamole and finally with cheese
• Repeat the same with other tortillas

Enjoy it with hot sauce.

Tips/ Variation:

• If Sour Cream is not available, one can use a little bit of cream added to thick curds

Technorati Tags: Wrap, Fajita, Mexican, Entree, Snack, Fast Food

Guacamole

Guacamole is a paste or sauce made from Avocado is originally from Mexico. It is used in many Mexican dishes & also as a dip with Nachos. To be used as a dip there is a minor variation, the recipe of which I will post in some days with the pictures of the same. The trick of making best guacamole is by using ripe avocados. The over ripen avocados are also bad in taste.

How to scoop Avocados – Hold avocado in one hand and with a large sharp knife in other hand cut it lengthwise around the seed. Open the two halves, remove the seed and scoop out with a spoon.

No. of Servings: 1 cup
Preparation time: 5 mins

Ingredients:

• 2 ripe Avocados halved
• 3 tbsp lime juice
• 2 tbsp Cilantro
• 1 Jalapeno finely chopped
• 1 Garlic bud
• Salt & Pepper

Method:

• Mash Avocados with a fork
• Add all other ingredients to it & mix well.

Note:

• If Avocados are not ripe, keep it in a brown paper bag and let it ripe.
• Do not refrigerate Guacamole for a longer period; it will lose its color & taste

Technorati Tags: Mexican, Dip, Sauce, Paste, Condiement

Refried Beans

It is the most important ingredient for VegetariaMexican food. Refried Beans are not at all refried. Homemade refried beans can be served as a low-fat side dish, or with Mexican rice, Nachos or wrapped up into a burrito or used while making Tacos, Tostada, Mexican Pizza. These refried beans are vegetarian and vegan.

No. of Servings: 4 cups
Preparation Time: 15 min



Ingredients:

• 2 teacups red kidney or pinto beans (rajma)
• 2 large tomatoes, chopped
• 1 clove garlic, crushed
• 2 to 3 green chillies, finely chopped
• 2 large onions, chopped
• 1/2 teaspoon chilli powder
• 1 teaspoon roasted cumin seed powder
• 2 tablespoons oil
• Salt to taste

Method:

• Wash the beans and soak in water overnight. Next day, drain.
• Add the tomatoes, garlic, green chillies and one onion and put to cook in a pressure cooker. Drain. Keep aside the drained water.
• Heat the oil and fry the remaining onions for 1/2 minute.
• Add the beans, chilli powder, cumin seed powder and salt and cook for 2 to 3 minutes.
• Mash the beans coarsely.
• If the mixture dries, add the drained water.
• Serve hot.

Technorati Tags: Mexican, Beans, Vegan, Dip, Side,

Ragda Patties

I made yet another street food or as we call it "chaat". Ragda Patties is another famous dish from the streets of India. It is a patty submerged in tasty yellow peas curry topped with tangy sauces. My mom used to make it often whenever we had too many guests at our place. Many times we also substitute the patty with bread, making it Radga Pav an equivalently tasty dish. Ragda Patties is a one-dish meal item which is very famous in the Indian kitchen as it also easy to make. In Northern India it is also called “Aloo Tikki Chaat”.

No. of servings: 5
Preparation Time: 30 mins



Ingredients for Ragda:

• 2 cups Yellow peas dried (Vatana)
• 2 tbsp Oil
• ½ tsp Mustard seeds
• ½ tsp Cumin seeds
• 1 tsp Garam Masala
• ¼ tsp Turmeric powder
• 1 tsp Red chilly powder
• 3 tsp Ginger chilly paste
• 2 tbsp Lemon juice
• 3 tbsp Grated jaggery
• 6 cups Water or as per required consistency
• A pinch of Asafoetida
• Salt to taste

Method for Ragda:

• Soak the peas overnight.
• Drain, add fresh water and pressure cook until 3 whistles
• In a pan, heat oil and add mustard seeds and let it splutter
• Add cumin seeds & add asafoetida
• Add in all the ingredients for ragda with 1 cup of water and mix well mashing the peas slightly so that the gravy thickens.
• Simmer for 10 mins and keep aside

Ingredients for Patties:

• 7 big Potato
• 2 tbsp corn flour
• 1 tsp Aamchur i.e. Dry Mango Powder (or can substitute with juice of half lemon)
• 1 tbsp Ginger chilly paste
• 1 tbsp Garam masala
• ½ cup Coriander
• ½ cup Mint leaves (finely chopped)
• Salt as per taste

Method for Patties:

• Boil, peel & mash potatoes
• Add all the ingredients for patties and mix well.
• With the help of greased hands form 12-14 round flat 1/2" thick 2" round patties, (use mould if you want any other shapes, eg. hearts, diamonds, etc.)
• Roast few at a time on a greased hot griddle.
• Turn once to roast other side, making them crisp and golden brown. Keep aside.

Ingredients for garnishing:

• Sweet Chutney / Tamarind Chutney
• Green Chutney / Mint Chutney
• Garlic Chutney
• 1 Onion chopped
• 1 cup Nylon Sev
• Few strands of Coriander Leaves chopped

Final Steps:

• Place 2 warmed patties in an individual bowl and pour some hot ragda over it so that patties are covered completly
• Top with all chutneys. Sprinkle some sev & onions on top.
• Garnish with Coriander leaves
• Serve immediately

Garlic Sauce/ Garlic Chutney

A must have ingredient in any chaat. Make this chutney in large quantities. It stays well refrigerated for upto two weeks and also can freeze it for approx a month. Sorry don’t have a picture of it, but will upload it at the earliest.

Preparation Time: 5mins
No. of servings: 3/4 cup.

Ingredients:

• 1 cup Garlic cloves, peeled
• 1 tbsp Chilli Powder
• Juice of ½ Lemon
• Salt to taste

Method:

• Combine all the ingredients in a blender with ¼ cup of water and grind to a fine paste.
• Before using, dilute with water and use as required

Note:

• Oil your hands before you peel garlic to prevent having a lingering garlic aroma throughout the day.

Technorati Tags: dip, condiment, chutney, sauce, paste