SPICY BEAN BURRITOS WITH SOUR CREAM!!!

SPICY BEAN BURRITOS WITH SOUR CREAM

An old time buddy and Fitness enthusiast Nitin who blogs here has been asking me to make these since long, sparking the fire to learn more about World cuisine, so today I got down to making these and the freshness, taste and health benefits of this handy snack took me by surprise!! This one is definitely going into lunchboxes, frozen for meals in a jiffy, as well as smaller versions  as party snacks….the creativity with these is simply endlesss!!!

Don’t be intimidated by the long list of ingredients, they are however quite simple to make with a little bit of prep, and quite resemble our very own Indian Kathi rolls.

What I got to know about them-

Burritos are a traditional food of Ciudad Juárez, a city in Mexico, where people buy them at restaurants and roadside stands, burritos are one of the most popular examples of Mexican cuisine outside of Mexico.

Varieties of Burritos- 
Breakfast burrito 

The breakfast burrito, a variety of American breakfast, is composed of breakfast items wrapped inside a flour tortilla. This style was invented and popularized in several different regional American cuisines

 Smothered burrito(Wet burrito style)

A smothered (often called "wet" or enchilada style) burrito is smothered with a red chili sauce similar to enchilada sauce with melted shredded cheese on top.

A burrito bowl is not technically a burrito, as it consists of burrito fillings served without the tortilla, with the fillings placed in a bowl, and a layer of rice at the bottom.

A chimichanga is a deep-fried burrito popular in Southwestern and Tex-Mex cuisines, and in the Mexican states.

NOW LETS MAKE ‘EM!

For the tortillas-

• 2 cups plain flour
• ½ cup wholewheat flour
• 1 tsp olive oil
• Salt to taste
• Warm water for kneading

For the filling-

• 1 cup Haricot beans(rajma)/ Chickpeas (boiled and lightly mashed)
• 1 red bell pepper
• 1 yellow bell pepper
• Spring onion greens- 1 cup sliced
• Tomato-1 medium chopped
• Ginger-garlic paste- 1 tsp.
• Hot sauce- 2 tbsp
• Jalapenos- ½ cup sliced
• Tomato ketchup-1/2 cup
• Corn kernels-1/2 cup
• Olive oil- 1tsp
• Juice of 1 lemon
• Fresh chopped coriander leaves

 For the Salsa-

• ½ cup sliced spring onions
• ½ cup finely chopped tomatoes
• 1 grated carrot
• ½ cup shredded lettuce
• Juice of 1 lemon
• Coriander leaves chopped
• Salt and pepper to taste

 For the Sour cream-

• ½ cup fresh cream
• Juice of 1 lemon
• Salt and pepper to taste

 For finishing-

• ½ cup Shredded cheese of choice

 METHOD-

Make the tortillas-

Combine flour, wholewheat flour, oil, salt and knead into a pliable dough with warm water.

Let the dough rest for 1 hour

Knead again and roll out into discs just like chapatis and of the same thickness, stack and keep warm

Make the filling-

Heat oil in a pan and add ginger-garlic paste, followed by onions, tomatoes, bell peppers, corn and the boiled beans, cook for 5-10 minutes till soft and dry.Add rest of ingredients and cook for a further 10 minutes. Keep aside to cool.Taste and adjust seasoning, at this point you can add more chopped green chillies if you like it hot!

Make the salsa-

In a large salad bowl combine all the ingredients for the salsa and toss wel, taste and adjust seasoning.

Make the sour cream-

Combine all the ingredients and mix well, keep aside.

FOR FINAL ASSEMBLY-

Take 1 tortilla and add 2-3 tbsp of the filling, layer with the salsa and sour cream, lastly shredded cheese, roll up and wrap in silver foil.

Eat them hot

COCONUT CHICKEN CURRY RECIPE

Ingredients:

1/4 cup whole unsalted cashews
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
Salt To Taste
1/4 cup vegetable oil
1/4 tsp black mustard seeds
1/4 tsp cumin seeds
1/4 tsp ground coriander
1 tbsp curry powder
1 medium onion, thinly sliced
1 tsp finely grated fresh ginger
1 garlic clove, minced
1 (14 ounce) can unsweetened coconut milk
1/4 cup frozen peas
2 tbsp chopped cilantro

How to make chicken with coconut milk:

• Preheat the oven to 350 degrees F.
• Spread the cashews in a pie plate and bake for 5 minutes, or until fragrant and lightly toasted. Transfer to a plate to cool.
• Lightly season the chicken with salt. In a large, deep skillet, heat 3 tablespoons of the oil until smoking.
• Add the chicken and cook over moderately high heat until golden brown, about 1 1/2 minutes per side. Transfer the chicken to a plate and reduce the heat to moderate.
• Add the remaining 1 tablespoon of oil to the skillet and heat until smoking. Add the mustard seeds and cook for about 1 minute, or until they stop popping. Add the cumin seeds, coriander and curry powder, and cook, stirring occasionally, until fragrant, about 1 minute.
• Add the onion, ginger and garlic, and cook until the onion softens, about 10 minutes; if the mixture seems dry, add up to 1/4 cup of water to prevent sticking.
• Stir in the coconut milk and bring to a boil. Reduce the heat to low. Return the chicken to the skillet and simmer until cooked through, about 5 minutes. Stir in the peas and cook for 1 minute. Transfer the coconut chicken curry to a bowl, sprinkle with the cilantro and cashews and serve.