Spicing things up
Not just traditional treats, we’ve also included some recipes to inspire tastebuds
BLACK BEAN BURRITOS
For Tortilla sheet
Ingredients
Refined flour - 200gms Water
Salt - 05gms
Oil - 10ml
Mix them all up into a firm dough ball; then cover it with a moist cloth and set aside.
Method
Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer.
Now reheat a Tortilla sheet and sprinkle cheese on it. Then place lettuce, onion, tomato, rice, black bean, salsa and guacamole, and sprinkle a little lemon juice and olive oil on the tortilla sheet and then roll it tightly and serve with some fries on the side.
For Guacamole
Avacado (crushed) 1piece
Chop onion - 20gms Chop tomato- 20gms Chop coriander 5gms
Salt and pepper, Lemon juice - 1tsp Olive oil - 1 tsp Mix all together in a mixing bowl and set the seasoning and keep aside.
Filling
Cooked black bean 80gms
Cooked rice - 80gms, Shredded lettuce 5gms
Lime juice - 1tsp Olive oil - 1 tbsp Salt and pepper Salsa - 50gms Guacamole - 50gms Onion julienne - 20gms Tomato julienne-20gms Cheese - 20gms
PANEER TACOS
For Taco sheets
Ingredients
Flour - 100gms
Sweet corn puree - 100gms, Chilli flakes - 5gms
Salt and crushed black pepper Water as required to make the dough
Method:
Mix all ingredients and make a hard dough ball. Makes 30g balls of the dough and roll them out into sheets. Then sear both sides and set aside.
Ingredients
Cut 100gms of paneer into cubes
Marinate paneer with oil, garlic, salt, pepper, chilly flakes, and herbs then pan toss the paneer and keep aside.
For pico de galo/ salsa Ingredients Chop onion - 50gms Chop tomato - 50gms Chop green chillies-3 Chop coriander 10gms
Salt and pepper, Lemon juice - 1 tbsp Tomato snack dressing - 2 tbsp