In a bowl mix plain flour, baking powder and salt and mix well.
Add oil and slowly add the warm water to form a smooth soft dough.
Keep it aside covered with a damp cloth for 15-20 minutes.
Divide the dough into 4 equal balls.
Roll it out with the help of a rolling pin as thin as possible.
Now cook it on a hot tawa/griddle on both sides making sure all corners are cooked.
Tortilla wrap is ready to be used.
Boil tomatoes in hot water until you see the peels coming off a bit. Take them out and wait for them to cool.
Remove the skin and deseed them, chop the leftover flesh with the juices very very finely. It should almost be mashed.
Transfer them to a bowl and add finely chopped onions, garlic , green chilli and coriander leaves.
Add in the sugar, salt and lemon juice. Mix well.
Let it rest for 15 minutes so that all the juices come out. Serve it up as it is or chilled.
Scoop out the flesh of the ripened avocados with the help of a spoon.
Take the Flesh in a bowl and slightly mash it.
Add finely chopped onions, tomatoes, green chilli, garlic and coriander leaves
Add salt and lemon juice and mash the whole mixture with a potato masher to make it smooth but still chunky.
Guac is ready to be served.
Take the cream in a pan and heat it to exactly to the temperature you would heat milk when setting curd.
Pour this heated cream in an earthen pot and mix the curd it in and leave it in a warm place for a couple of hours to set just like curd.
Your very own sour cream is ready and its even better than store bought.
PS The reason for using earthen pot, though you can use any pot, is that it absorbs extra moisture and gives an amazing resulting thick and luscious sour cream.
Heat oil in a pan, add finely chopped onions and garlic.
Let the onions sweat (Turn pink) , then add the rice and mix well.
Add the cooked corn, boiled rajma/black beans, salt, oregano and salt.
Lastly add the tomato ketchup and mix the rice well.
Mexican rice is ready.
Cut the bell peppers in to strips and quarter the onions.
Heat oil in pepper, add onion, once pink in colour add the bell peppers and cook until slightly soft.
Season with salt and black pepper and its ready to go into the wrap.
Take one tortilla wrap either home made or store bought.
Start by spreading a layer of Mexican rice, bell peppers and then the three sauces.
Then roll the wrap to form a good fat burrito and wrap it with butter paper or silver foil.
Your very own , self constructed veggie burrito is ready to be devoured.
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