HOME MADE TACO SHELLS WITH BAKED BEANS AND MANGO SALSA

HOME MADE TACO SHELLS WITH BAKED BEANS AND MANGO SALSA

INGREDIENTS

TACO SHELLS
Makai atta / maize flour	½ cup
Maida / Refined flour	½ cup
Salt	T.T.
Oil	1 tbsp + for deep frying
Water	As req.
OTHER INGREDIENTS
Baked beans	1 can
Mango salsa http://paripoornapaksiddhi.blogspot.in/2014/04/mango-salsa.html	1 cup
Coriander leaves	For garnish

 

METHOD:

1.       Mix the maize flour and refined flour. Add in salt and 1 tbsp oil and enough water to make a soft dough.

2.       Divide into balls a little larger than a marble. Roll out into small puris the size of your palm.

 

3.       Prick all over evenly with a fork and deep fry in hot oil pressing in the centre. Do not allow it to puff up.

 

4.       Due to pricking with a fork it will not puff up and will become crisp.

5.       Immediately take it on a napkin and press the rolling pin in the centre such that it resembles a half moon. Your taco shells are ready.

 

 

6.       Remove the baked beans in a bowl. Bring to a boil and simmer. Reduce them till the sauce has thickened a little. Cool it to room temperature.

 

7.       In the taco shell first put 1 – 2 tbsp of the baked beans. Top it up with 1 tbsp of the mango salsa and garnish with coriander leaves.

 

8.       Serve immediately or the tacos will start getting soggy.

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MANGO SALSA

MANGO SALSA

INGREDIENTS

Ripe Alphonso mango finely chopped	1 no
Minced onion	1 no
Garlic cloves chopped	2 nos
Tomato deseeded and chopped	2  nos
Green capsicum / bell pepper	1 no small
Lime juice	1 lime
Honey	½ tsp
Coriander leaves chopped	3 sprigs
Green chillies chopped	2 nos
Salt	T.T.
Oregano	1/8 tsp
Basil chopped	2 – 3 leaves
Black Pepper pdr	¼ tsp

METHOD:

1.       Mix well all the ingredients except the mango.

2.       Then add in the mango, check the seasonings and chill for 3 – 4 hours till all the flavours mingle with each other.

3.       Make sure you do not mash up the mango.

4.       Serve chilled with nachos, as a topping on tacos or also along with boiled egg.

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LIMBACHE SHENGDANE / LEMONY ROASTED PEANUTS

LIMBACHE SHENGDANE / LEMONY ROASTED PEANUTS

INGREDIENTS

Roasted peanuts	1 cup
Clarified butter / ghee	½ tsp
Jeera / cumin seeds	¼ tsp
Red chilli pdr	¼ tsp
Lime juice	1  - 1 ½ tsp
Salt	T.T.

 

METHOD:

1.       Remove skin from the roasted peanuts but keep them whole.

 

2.       Heat ghee and add in jeera.

 

 

3.       When it crackles add in the peanuts, chilli pdr and salt.

 

 

 

4.       Mix it up and remove from flame.

 

5.       Sprinkle lime juice on top and swirl around till all the peanuts are coated.

 

6.       These are great for in between meals snacking.

 

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KARLYACHI AMTI / BITTER GOURD WITH SWEET & SOUR SPLIT PIGEON PEAS / कारल्याची आमटी

KARLYACHI AMTI / BITTER GOURD WITH SWEET & SOUR SPLIT PIGEON PEAS / कारल्याची आमटी 

INGREDIENTS

Karli / bitter gourd	1 no
Split Toor dal / pigeon peas	1 cup
Imli pulp / tamarind pulp	2 tbsp
Gul / gud / Jaggery / molasses	4 tbsp
Grated, roasted and crumbled dry coconut / khopra	¼ cup
Oil	2 tbsp
Rai / mustard seeds	¼ tsp
Jeera / cumin seeds	¼ tsp
Heeng / asafoetida	¼ tsp
Haldi / turmeric pdr	¼ tsp
Red Chilli pdr	½ tsp
Jeera pdr / cumin pdr	¼ tsp
Salt	T.T.
Chopped coriander leaves	4 – 5 sprigs

METHOD:

1.       Cut the bitter gourd lengthwise in half. Scoop out and remove all the seed. Slice them to resemble the shape of a half moon.

2.       Wash dal and pressure cook both the dal and bitter gourd separately till it is soft. Mash the dal while it is still hot.

3.       In a separate bowl mix together the chilli pdr, cumin pdr and crumbled dry coconut.

4.       Heat oil, add in the rai and jeera seeds. When they crackle add in the Heeng and haldi.

5.       Now pour in the cooked dal along with the bitter gourd.

6.       Add 1 cup of water and bring it to a boil. When you are sure that the dal is cooked and soft add in the tamarind pulp and the jaggery.

7.       Also add in the masalas mixed in a bowl along with salt.

8.       Adjust the consistency of the dal. It should be pourable but thick.

9.       Finally add in and also garnish with chopped coriander leaves.

10.   Serve hot with steamed rice.

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CHATPATE KALE CHANE / HOT & TANGY WARM BLACK CHICKPEA SALAD

CHATPATE KALE CHANE / HOT & TANGY WARM BLACK CHICKPEA SALAD

INGREDIENTS

Kale chale / black chickpeas soaked	1 cup
Onion small minced	1 no
Tomato deseeded and finely chopped	1 no
Coriander leaves finely shredded	1 tbsp
Red chilli pdr	½ tsp
Roasted jeera / cumin pounded	¼ tsp
Roasted dhania /coriander pdr	¼ tsp
Chaat masala pdr	¼ tsp
Salt	T.T.
Lime juice                            OR Amchoor / dry mango pdr	½ no           OR ¼ tsp

 

METHOD:

1.       Soak the black chana for 5 – 6 hours. Pressure cook it with little salt and water just enough to cook them.

2.       They should be tender enough such that when you press them between your fingers they should mash easily but still they should hold shape.

3.       Drain out the excess juices. Don’t throw away the juices. These you can drink it up with little chaat masala and a squeeze of lime. Tastes yummm….

4.       While still hot add in all the remaining ingredients. Mix well and serve as a warm salad.

 

 

5.       In the summers you can chill it as well before use.

  

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