Bread Lasagna

Bread Lasagna is a simple, easy, cheesy and a tasty recipe which can be made for a quick party starter. Since lasagna sheets are not available everywhere, so using bread would make the process of baking lasagna very easy. 


Servings:- 2-3 people

Course:- Main Course

Cuisine:- Italian


Ingredients:-

1 tsp butter

2-3 garlic cloves, finely chopped

1/2 onion, chopped

1/2 carrot, finely chopped

1/4 red capsicum, finely chopped

1/4 green capsicum, finely chopped

3-4 tbsp sweet corn

1/2 tsp mixed herbs

1 tsp chilli flakes

1/2 tsp salt

1 cup red sauce

1 cup white sauce

1 cup grated cheese

2 tbsp spinach/palak leaves

6-8 bread slices


Method:-

Veggie Preparation:

1. First, in a pan heat a tsp of butter and saute 2-3 garlic cloves for about a minute. Next, add the chopped onions and saute them for a minute. 

2. Further add 1/2 carrot, 1/4 red capsicum, 1/4 green capsicum and 3-4 tbsp sweet corn. Saute them for a minute. Do not overcook the veggies and let them have a crunch.

3. Next, add 1/2 tsp mixed herbs, 1 tsp chilli flakes and 1/2 tsp salt. Saute them for a minute and turn off the flame. The veggies are ready. 

Red Sauce Preparation:

1. First, make crisscross on the base of 2 tomatoes and place them in boiling water for 4-5 mins or till the skin begins to peel.

2. Drain the tomatoes and cool completely. Peel and roughly chop the tomatoes. Blend the tomatoes to a smooth puree. Keep aside.

3. Now, in a non-stick pan, heat 1/2 tsp oil. Add 1 tsp chopped garlic cloves and saute on medium flame for a few seconds.

4. Add 1/4 cup chopped onions and saute for 1-2 mins on medium flame. Now add the prepared tomato puree, 1/2 tsp mixed herbs, 1 tbsp tomato ketchup, 1/4 tsp red chilli powder, 1/4 tsp sugar and salt as per taste. Mix them well and cook on medium flame for 2-3 mins or till the sauce thickens while stirring occasionally .

5. The red sauce is ready. Switch off the flame and keep aside. 

White Sauce Preparation:

1. First, heat a saucepan at low flame. Add in 2 tbsp of butter. As soon as the butter starts melting, add in 3 tbsp of all purpose flour. 

2. With the help of a wired whisk, stir the flour quickly as soon as you add it. Keep stirring the flour, so that no lumps are formed. Saute the flour, till you get a nice aroma but do not burn them. 

3. On a low flame, add in 1 cup of chilled milk. Pour in the milk with one hand and keep stirring the sauce mixture with the other one. 

4. Keep stirring continuously till the milk heats up. Simmer the sauce on low flame till it thickens. Switch off the flame once the sauce thickens. 

5. Now, add in 1/4 tsp black pepper powder, a pinch of mixed herbs or oregano and salt as required. Mix them very well and keep aside. The white sauce is ready. 

6. Also keep in mind that on cooling the white sauce thickens more, so adjust the consistency accordingly.

Assembling Bread Lasagna and Baking:

1. First, roll and flatten the bread slices. Trim off the sides of the bread. Now, cut the bread sheets to half and keep them aside. 

2. Next, preheat the oven at 180 degree Celsius for 10 mins. 

3. In a baking pan, evenly spread about 2-3 tbsp of red sauce and 1-2 tbsp white sauce. Now, place 2-3 bread sheets over the sauces. 

4. Further add 2 tbsp red sauce, 2 tbsp white sauce and spread them over the bread sheets. Now, add 2-3 tbsp of the veggies and top it with 2-3 tbsp grated cheese. Repeat it until the last layer. 

5. In the last layer spread a generous amount of red sauce, white sauce, veggies, 2 tbsp of palak/ spinach leaves and cheese. 

6. Further add some more red sauce, white sauce and veggies. The assembling of the bread lasagna is ready. 

7. Now, place the baking pan in the oven and bake them at 200 degree Celsius for 15-20 mins. The bread lasagna is ready. Take the pan out from the oven and allow the cheese to settle down for 5-10 mins. 

8. Finally, serve and enjoy cheesy bread lasagna immediately. 

Garlic Breadsticks

Garlic Breadsticks is a perfect evening snack recipe with the leftover bread slices and a topping of garlic and chilli seasonings. A simple and easy recipe which can be served right before having a main course. It can be made in a pan or an oven, with just a difference that if you bake it in an oven you'll have to crisp the bread first before applying the garlic butter. 


Servings:- 2-3 servings

Course:- Snacks, Starters

Cuisine:- International


Ingredients:-

1/4 cup butter, softened

5-6 garlic cloves, grated

1 tsp oregano

1 tsp chilli flakes

1-2 tbsp coriander leaves, finely chopped

1/4 tsp black pepper powder

1/4 tsp salt

4-5 slice white bread


Method:-

1. Firstly, in a bowl add 1/4 cup softened butter, 5-6 garlic cloves. 1 tsp oregano, 1 tsp chilli flakes, 1-2 tbsp coriander leaves, 1/4 tsp black pepper powder and 1/4 tsp salt. 

2. Mix them well making sure that everything is well combined. Now, cut the sides of the bread. You may cut any 2 sides or all the 4 sides. 

3. Next, cut the bread into thick strips. Preheat the oven at 180 degree Celsius for 5 mins. Further place the bread strips in a baking tray and bake them for 4-5 mins or until the bread turns slightly crunchy. 

4. Now, spread the garlic butter on the bread strips and bake them for 8-10 mins at 180 degree Celsius. 

5. Finally, serve and enjoy garlic breadsticks as a side with broccoli soup.

Sambar Rice

Sambar Rice is a combination of rice and sambar which is then cooked with vegetables. It is an ideal lunch-box recipe for busy mornings. Popularly famous in South-Indian restaurants due to its simplicity and amazing taste. 


Servings:- 2 people

Course:- Lunch

Cuisine:- South Indian


Ingredients:-

2 tbsp ghee

1/2 tsp mustard seeds

1/2 tsp cumin seeds

A pinch of asafoetida

A few curry leaves

1 dried red chilli

1/2 onion, petals

1/2 tomato, chopped

1/2 carrot, julienned

4-5 beans, chopped

1 drumstick, chopped 

1 cup water

1/2 tsp turmeric powder

Salt as per taste

1/4 cup tamarind pulp

1/2 tsp jaggery

3-4 tbsp sambar powder

2 cups cooked rice

1/2 cup cooked toor dal


Method:-

1. First, in a kadai heat 2 tbsp ghee. Once the oil gets hot add 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, a pinch of asafoetida, a few curry leaves and dried red chilli. Saute them on medium flame and let them splutter. 

2. Now, add 1/2 onion petals and saute them for a minute. Next, add 1/2 chopped tomatoes and saute until the tomatoes turn soft and mushy. 

3. Further add 1/2 julienned carrot, 1 chopped drumstick and 4-5 beans. You can add in vegetables of your choice. Saute them for a minute. 

4. Now, add 1 cup water, 1/2 tsp turmeric powder and salt as required. Cover with a lid and let the vegetables boil for 5-6 mins.

5. Next, add 1/4 cup tamarind pulp and 1/2 tsp jaggery. Mix them well and boil again for 4-5 mins. 

6. Further add 3-4 tbsp sambar powder, 2 cups cooked rice and 1/2 cup toor dal. Mix all the ingredients well and adjust the consistency, adding water if required. Allow to simmer for 2-3 mins or until the sambar rice thickens slightly.

7. Finally, serve sambar rice immediately with appalam or chips. 

Veggie Enchiladas

Veggie Enchiladas are saucy, cheesy, filling and easy to make. It contains a haul of veggies and cheese making it a perfect weeknight dinner recipe. A recipe which is liked by all age groups. Just a note that you can adjust the amount of red chilli powder as per your spice level. 


Servings:- 2-3 people

Course:- Dinner

Cuisine:- Mexican


Ingredients:-

For Enchilada Sauce:

3 medium-sized tomatoes, boiled

3-4 dried red chillies, soaked

1/4 cup hot water

1 tsp red chilli powder

3-4 tsp oil

3 tsp all purpose flour/maida

2 garlic cloves, finely chopped

1/4-1/3 cup water

Salt to taste

1 tsp red chilli powder

1 tsp cumin powder

1 tsp oregano

1/4 tsp chilli flakes

1 tsp dry basil

2 tsp tomato ketchup

For Veggie Stuffing:

1/2 cup kidney beans, boiled

1/4 cup corn kernels, boiled

1/4 cup capsicum, finely chopped

3/4 onion, finely chopped

1/4 cup coriander leaves, finely chopped

Salt to taste

1/4 tsp black pepper powder

Other Ingredients:

3 tortilla wraps

3/4 cup cheddar/mozzarella/processed cheese


Method:-

To make Enchilada Sauce:

1. First, in a blender add 3 medium-sized boiled tomatoes, 3-4 red chillies, 1/4 cup hot water and 1 tsp red chilli powder. Blend them to a smooth puree and keep aside. 

2. Now, in a pan heat oil and add 3 tsp all purpose flour to it. Saute them for 1-2 mins until the flour slightly changes its colour. 

3. Next. add the finely chopped garlic and mix them well. Further add the blended tomato-chilli puree and mix them well. 

4. Further add 1/4-1/3 cup water, salt, 1 tsp red chilli powder, 1 tsp cumin powder, 1 tsp oregano, 1/4 tsp chilli flakes and 1 tsp dry basil. Mix them well and cook them for a minute. 

5. Next, add 2 tsp tomato ketchup and mix them well. Further add water if required and cover and cook the sauce for 7-8 mins. Switch off the flame and keep the enchilada sauce aside. 

To prepare veggie stuffing:

1. First, in a bowl add 1/2 cup boiled kidney beans, 1/4 cup boiled corn kernels, 1/4 cup capsicum, 3/4 onion and 1/4 cup chopped coriander leaves. 

2. Now, add about 3-4 tsp enchilada sauce, salt and 1/4 tsp black pepper powder. Mix all the ingredients well and keep the veggie stuffing aside. 

To make veggie enchiladas:

1. First, take a tortilla wrap and place about 2-3 tbsp of the the veggie stuffing towards the centre of the wrap. Top it with some grated cheese and wrap the tortilla's tightly. Similarly, prepare the other two wraps and keep aside. 

2. Next, in a baking pan spread about 2-3 tsp of the enchilada sauce making sure the pan is evenly coated. 

3. Now, place the prepared tortilla wraps over the sauce side by side. Pour in some enchilada sauce over the wraps. Also add in the leftover veggie stuffing and again pour in the remaining enchilada sauce. 

4. Sprinkle a generous amount of cheese on top. Further place the pan in a pre-heated oven and bake at 180 degree Celsius for 20-25 mins. Let it stand for 5-10 mins before serving.

5. Finally, serve and enjoy veggie enchiladas with sour cream or hot sauce. 

Green Grapes Juice

Green grapes juice is a sweet, tangy and a refreshing summer drink with a good source of potassium and fiber. It also has a wide range of minerals and vitamins and hence provides many health benefits. It is also a weight-loss recipe. So, this summer give it a try to kick start your day. 


Servings:- 2 people

Course:- Beverage

Cuisine:- World


Ingredients:-

2 cups seedless grapes

1 1/2 cup water

1 1/2 tbsp sugar

A pinch of black salt

1 tsp lemon juice

5-6 ice cubes

A few mint leaves


Method:-

1. First, in a blender add 2 cups seedless grapes, 1 1/2 cup water, 1 1/2 tbsp sugar, a pinch of black salt, 1 tsp lemon juice, ice cubes and a few mint leaves. 

2. Blend them until the mixture turns smooth. Next, strain the juice in a bowl using a strainer. 

3. Finally, serve green grapes juice chilled in tall glasses. 

Caramel Popcorn

This homemade Caramel Popcorn is super easy and super yummy. It has a perfect crunch and chewiness that anyone would want, that too without sticking to your teeth. A must-try recipe made without any corn syrup which would be liked by everyone especially the youngsters. 


Servings:- 1 box

Course:- Dessert, Snacks

Cuisine:- Western


Ingredients:-

1/4 cup unpopped popcorn

1 tbsp oil

1/2 cup sugar

1 tbsp butter

1/8 tsp salt

1/8 tsp baking soda


Method:-

1. First, in a pan heat 1 tbsp oil and roast the popcorn kernels for a few seconds. Cover the pan with a lid and allow them to pop. 

2. Once all the popcorn have popped, remove the lid to let the steam pass away. This process would let your popcorn to stay much crispier. Next, transfer them to a bowl and keep aside. 

3. Now, in a pan take 1/2 cup sugar and allow them to melt on high flame. Once the sugar starts melting and it turns yellow, lower the flame to medium so that the sugar gets melted evenly. 

4. Now, on a low flame add 1 tbsp butter and 1/8 tsp salt. Mix them well until you start seeing bubbles in the caramel. 

5. Once you see bubbles on the caramel, turn off the flame and add 1/8 tsp of baking soda. Mix them well. 

6. Further add the popcorn to the caramel and with the help of a spoon, coat them well for a minute. Transfer the caramel popcorn to a plate and allow them to cool for a minute or two. Once its cooled, it becomes easy to separate the caramel popcorn sticking to each other. 

7. Finally, serve theatre-style caramel popcorn immediately. The caramel popcorn can also be stored in air-tight container for about 2 weeks.  

Veggie Quesadilla

Veggie Quesadilla's are easy to make, super-delicious and healthy too. They are 100% customizable with any veggies that you happen to have in hand. All you need are chopped veggies, beans, tortillas, cheese, a few seasonings and salsa for serving. 


Servings:- 2 people

Course:- Starters, Dinner

Cuisine:- Mexican


Ingredients:-

2 tortillas

125 gms processed cheese, grated

1/2 onion, finely chopped

1/3 capsicum, finely chopped

1/3 avocado, finely chopped

1/4 cup kidney beans, chopped

1/4 cup corn kernels

1/4 cup coriander leaves, finely chopped

1/2 tsp dried parsley

1/4 tsp salt

1/4 tsp black pepper powder

1-2 tbsp lemon juice


Method:-

1. First, in a mixing bowl, add 1/2 finely chopped onion, 1/3 finely chopped capsicum, 1/3 finely chopped avocado, 1/4 cup kidney beans, 1/4 cup corn kernels, 1/4 cup finely chopped coriander leaves and 1/2 tsp dried parsley. 

2. Next, add 1/4 tsp salt, 1/4 tsp black pepper powder and 1.5 tbsp lemon juice. Mix the vegetable filling well and keep aside. 

3. Now, heat a pan and warm the tortillas for 30 secs. Further place the tortillas on a working surface. Sprinkle a generous amount of cheese on one-half of the tortilla. 

4. Now, place the vegetable stuffing over the cheese. Next, again sprinkle some cheese over the veggie filling. Further fold the empty side of the tortilla to enclose the fillings. 

5. Next, brush the pan with some oil and gently place the quesadilla on it. Cover it with a lid and let the quesadilla cook on low to medium flame for about 1-2 mins or until it turns golden and crispy from the bottom. 

6. Gently flip over and cook the other side until golden and crisp. Remove the quesadilla from the pan and place them on a cutting board. Allow it to cool for a minute so that the cheese sets properly and then using a knife, slice them to 3 pieces. 

7. Finally, serve veggie quesadilla immediately with salsa dip, guacamole or sour cream. 

Aglio e Olio

Aglio e Olio is a classic Italian spaghetti recipe made with just 5 ingredients under 30 minutes. It is simple, easy to make and absolutely delicious. A must try recipe if you have all the ingredients at home. 


Servings:- 2-3 people

Course:- Starters, Main Course

Cuisine:- Italian


Ingredients:- 

200-250 gms spaghetti

3-4 tbsp olive oil

4-5 garlic cloves, thinly sliced

1/2-1 tsp chilli flakes

1 tsp mixed herbs

2-3 tbsp fresh parsley, chopped


Method:-

1. First, in a large vessel take about 1-1.5 litre water and add 1 tsp salt to it. Let the water come to a boil. 

2. Once the water comes to a boil, add 200-250 gms of spaghetti pasta. Mix them well making sure that the pasta is completely immersed in water. Boil for 10-12 mins or until the pasta is al dente. 

3. Drain off the water and keep aside. Do not throw the pasta water as it will be used later. 

4. Next, in a wok take 3-4 tbsp olive oil. Add in 4-5 thinly sliced garlic cloves and saute them till it slightly changes its color. 

5. Further add chilli flakes and mixed herbs and saute them until the flavours are well absorbed. You can adjust the amount of chilli flakes and mixed herbs as per your choice. 

6. Now, add about 1/2-3/4 cup of pasta water and mix them well. Once the water comes to a boil add the cooked pasta and chopped parsley and mix them gently. 

7. Finally, serve and enjoy aglio e olio immediately topped with your favourite seasonings. 

Vegetable Dalia

Vegetable Dalia is a healthy and nutritious one-pot meal recipe prepared with broken wheat (dalia) and mixed vegetables. It is mainly a kids recipe but can also be served to adults as a weight-loss recipe. 


Servings:- 2-3 people

Course:- Breakfast, Dinner

Cuisine:- Indian


Ingredients:-

1 tsp ghee

1/2 cup dalia/broken wheat

1 tsp oil

1 tsp cumin seeds

A pinch of asafoetida

1/2 tsp crushed ginger

2 green chilli, slit

1 tomato, finely chopped

2-3 tbsp peas

1/2 carrot. chopped

1/2 tsp turmeric powder

Salt as per taste

1/2 cup moong dal, soaked

3-4 cups water


Method:- 

1. Firstly, in a pan heat a tsp of ghee. Add 1/2 cup dalia/broken wheat and roast them on low flame for 3-4 mins or until the dalia turns aromatic. Keep the roasted dalia aside.

2. Now, in a pressure cooker heat 1 tsp oil, 1 tsp cumin seeds and a pinch of asafoetida. Saute them until the cumin seeds splutter. 

3. Next, add 1/2 tsp crushed ginger and 2 green chillies. Saute them for a minute. Further add 1 finely chopped tomato and saute until it turns soft and mushy. 

4. Now, add 2-3 tbsp peas, 1/2 chopped carrot, 1/2 tsp turmeric powder and salt as per taste. Mix them well and saute for 2-3 mins. 

5. Further add 1/2 cup moong dal, soaked for 30-45 mins and saute them for a minute. Now, add the roasted dalia and 3-4 cups water. Stir them well. 

6. Cover and pressure cook the dalia for 3-4 whistles or until the dal gets cooked completely. 

7. Finally, serve and enjoy, hot vegetable dalia with curd or have them plain.  

Bedmi Poori

Bedmi Poori is a traditional North-Indian style bread made with wheat flour and urad dal. It is enjoyed in breakfast in many states but can also be served as a main course for either lunch or dinner. 


Servings:- 4-5 people

Course:- Main Course

Cuisine:- North-Indian


Ingredients:-

1.5 cup atta/wheat flour

1/2 cup rava

1/2 cup urad dal

3-4 dried red chilli

1/2 tsp black pepper powder

1.5 tsp cumin seeds

3/4 tsp coriander powder

3/4 tsp fennel seeds

A pinch of asafoetida

Salt as per taste

Oil for frying


Method:-

1. First, in a pan dry roast 1/2 cup urad dal for 2-3 mins. Next, add 3-4 dried red chillies and 1.5 tsp cumin seeds. Roast them for a minute and then switch off the flame. Take the ingredients out in a plate and allow them to cool. 

2. Now, take the cooled ingredients in a grinder and add 1/2 tsp black pepper powder to it. Grind them to a semi-coarse powder. 

3. Further add 3/4 tsp coriander powder, 3/4 tsp fennel seeds, a pinch of asafoetida and salt to the semi-coarse powder. Grind all of them together to a fine powder. 

4. Now, in a bowl take 1.5 cup atta/wheat flour and add the finely grounded dal powder to it. Also add 1/2 cup rava and mix them very well. The bedmi poori mix is ready. Store the mix in an air-tight container and use it as required. 

5. Now, take a cup of the bedmi poori mix and add 1 tbsp oil to it. Crumble them well with your hands. Next, with warm water knead to a smooth yet stiff dough. Keep the dough aside for 30 mins. 

6. Further, after 30 mins prepare small balls from the dough and apply some oil over these balls. Roll the balls to a poori size and keep aside. 

7. Now, heat oil in a kadai. When the oil gets hot, drop the poori and allow them to puff up. Fry until the poori turns golden brown from both sides. Drain off the poori in a kitchen paper towel. Fry all the other poori's in the similar way. 

8. Finally, serve and enjoy, hot and crispy bedmi poori with aloo ki sabzi. 

Blueberry Banana Smoothie

Blueberry Banana Smoothie is an easy, creamy, nutritious and refreshing drink to start off your day. It is made with frozen blueberries, banana and yogurt, which is then all blended together to a frosty drink. 


Servings:- 2 people

Course:- Drinks, Smoothie

Cuisine:- American, World


Ingredients:-

1 cup frozen blueberries

1 banana, halved

3/4-1 cup vanilla yogurt

1-2 tbsp chia seeds, soaked

1-2 tbsp honey (optional)

2-3 ice cubes


Method:-

1. Add 1 cup frozen blueberries, 1 banana, 3/4-1 cup yogurt, 1-2 tbsp soaked chia seeds, 1-2 tbsp honey (optional) and 2-3 ice cubes in a blender. Blend them until completely smooth. 

2. Pour the blueberry banana smoothie into glasses and serve them immediately. 

Mexican Veg Burritos

Mexican Veg Burrito is a simple and easy wholesome Mexican recipe prepared with leftover rice, rajma spread, guacamole and tomato salsa. A recipe which is liked by everyone of all age groups. 


Servings:- 2 burritos

Course:- Snacks, Street Food

Cuisine:- Mexican


Ingredients:-

For Rajma Spread:

1 tsp oil

1/4 tsp cumin seeds

1-2 garlic clove, finely chopped

1/2 onion, finely chopped

1 tsp salt

1 tsp mexican seasonings

1 tomato, finely chopped

1 cup boiled rajma/kidney beans

1-2 tbsp water

3/4 tsp red chilli powder

For Rice:

1 tbsp oil/butter

1-2 garlic clove. finely chopped

1/2 onion, finely chopped

1-2 green chilli, finely chopped

1.5 tsp salt

1 tsp cumin powder

3/4 tsp red chilli powder

1 tsp mexican seasonings

1/2 cup mixed sweet corn and green peas

1-1.5 cup cooked rice

For Tomato Salsa:

1.5 tomato, finely chopped

1/2 onion, finely chopped

1-2 green chilli, finely chopped

2 tbsp coriander leaves, finely chopped

1 tsp salt

2-3 tsp tomato ketchup

For Guacamole:

1 avocado, ripened

1 onion, small, finely chopped

1 tomato, small, finely chopped

1 tsp green chilli, finely chopped

1 garlic clove, finely chopped

1/4 tsp black pepper powder

2 tbsp coriander leaves, finely chopped

2 tsp lemon juice

2 tsp olive oil

Salt as required

Other Ingredients:

2 tortilla wraps

2 cheese cubes, shredded


Method:-

To make Rajma Spread:

1. First, heat a pan and add 1 tsp oil to it. Next, add 1/4 tsp cumin seeds and 1-2 finely chopped garlic cloves. 

2. Now, add 1/2 finely chopped onion, 1 tsp salt and 1 tsp Mexican seasonings. Further add 1 finely chopped tomato. Saute them for a minute. 

3. Next, add a cup of boiled rajma/kidneybeans and add 1-2 tbsp water to it. Crush the rajma with the back of a spoon. Further add 3/4 tsp red chilli powder and mix them well. Switch off the flame and allow the mixture to cool down a little.

4. Further transfer the mixture to a grinder and grind them to a thick paste. Keep the rajma spread aside. 

To make Rice:

1. First, heat up the same pan and add 1 tbsp oil/butter to it. Next, add 1-2 finely chopped garlic clove, 1/2 finely chopped onion and 1-2 green chilli. Saute them for a few seconds. 

2. Next, add 1.5 tsp salt, 1 tsp cumin powder, 3/4 tsp red chilli powder and 1 tsp Mexican seasonings. Further add 1/2 cup mixed sweet corn and green peas. 

3. Now, add 1-1.5 cup cooked rice and mix them well. Switch off the flame and keep the rice aside. 

To make Tomato Salsa:

1. First, in a mixing bowl add 1.5 finely chopped tomatoes, 1/2 finely chopped onion, 1-2 finely chopped green chilli and 2 tbsp chopped coriander leaves. 

2. Next, add 1 tsp salt and 2-3 tsp tomato ketchup. Mix the ingredients well. The tomato salsa is ready.  

To make Guacamole:

1. First, cut the avocado into two equal parts. Remove the pulp with the help of a spoon. Chop them into small pieces. 

2. Now, in a mixing bowl add finely chopped onion, tomato. green chilli, garlic clove, black pepper powder, coriander leaves. lemon juice, olive oil and salt as per taste. 

3. Next, add the chopped avocado and mix them well. Mash the avocado while mixing. Keep the guacamole aside. 

To make Burrito Roll:

1. First, in a work surface place a tortilla wrap. Now, spread 1.5 tbsp of the rajma mixture over the wrap. 

2. Next, place 2-3 tbsp rice, 2 tbsp tomato salsa, 1 tbsp guacamole and a generous amount of shredded cheese.

3. Further fold the burrito from the sides and roll them tight. Next, heat up a pan and pour some oil on it. Further place the burritos on the pan and grill them from both the sides.

4. Finally, serve and enjoy Mexican Veg Burritos immediately.    

Dal Makhani

Dal Makhani is one of the most famous North-Indian lentil recipe made with whole black urad dal and kidney beans. This dal is most often served with rotis or naans but can also be served with jeera rice. Dal makhani tastes really great when prepared in low flame for a longer duration of time as it would enhance the taste of the dal and give a rich flavour. 


Servings:- 2-3 people

Course:- Main Course

Cuisine:- North-Indian


Ingredients:-

For pressure cooking:

1/2 cup whole black urad dal

1/8 cup kidney beans

Salt to taste

2-2.5 cups water

For dal makhani:

1-1.5 tbsp ghee

1 bay leaf, small

1.5 tomatoes, finely chopped

3/4 tsp ginger-garlic paste

3/4 onion, finely chopped

1/4 tsp turmeric powder

3/4 tsp coriander powder

1/4 tsp cumin powder

3/4 tsp red chilli powder

Salt to taste

Water as required

1-2 tbsp fresh cream

A few coriander leaves, finely chopped

For tempering:

1 tbsp ghee

A pinch of asafoetida

1/2 tsp red chilli powder

1/8 tsp garam masala


Method:-

1. First, soak 1/2 cup black urad dal and 1/8 cup kidney beans in enough water for 7-8 hours or overnight. The next day, rinse the dal and transfer them to a pressure cooker. Add about 2-2.5 cups water and salt as per taste. Pressure cook the dal for 10-12 whistles or until the dal has been cooked completely. 

2. Now, in a kadai heat 1-1.5 tbsp ghee and saute a bay leaf for a minute. Next, add the finely chopped onions and saute till they turn golden brown. Next, add 3/4 tsp of ginger-garlic paste and saute until the raw aroma disappears completely. 

3. Now, add the finely chopped tomatoes and cook them until they turn soft. Further add 1/4 tsp turmeric powder, 3/4 tsp coriander powder, 3/4 tsp red chilli powder, 1/4 tsp cumin powder and salt as per taste. Cook the masala for a minute or two. 

4. Next, add the cooked dal and stir them well. Adjust the consistency of the dal by adding water as required. Boil the dal for 30-40 mins till it turns thick and absorbs all the flavors. 

5. Further add 1-2 tbsp fresh cream to get a rich creamy texture and a few coriander leaves. Stir them well and keep aside. 

6. Now, for tempering, heat a tbsp of ghee. Further add a pinch of asafoetida, 1/2 tsp red chilli powder and 1/8 tsp garam masala. Fry them for 8-10 secs. Immediately pour the tempering over the dal makhani and give it a mix. 

7. Finally, serve dal makhani with butter naan, parathas or jeera rice.