Recipes

~ Quick Fix: Potato Egg and Cheese Breakfast Burrito!!

/ raindropstosunshine / Leave a comment

I am a Tex-Mex lover and by Tex-Mex I mean just that and not mex-mex!! LOL!! What I mean by that is whenever we’ve visited Mexico, I have actually not liked their food as much as I love the “Mexican” food here and then I realized I am actually a lover of tex-mex! But I am ok with that 😉

Now days life is all about Quarantine and chill, being home with the kids, I am sure you need some easy yet yummy food ideas – so here’s a quick fix breakfast idea for egg and Tex-mex lovers! Give it a try even if you are new to Tex-mex and don’t know a whole lot in that genre, it’s that good!

Ingredients:

– 2 eggs (scrambled)

– A dollop of sour cream (optional!!)

– Any hot sauce of choice (Taco Bell is what I used)

– Hash-browns (diced or shredded work best, if you have the patty, break it up before putting it in)

– Tortilla (wheat or white, your call!)

– Cheddar Cheese (depends on how cheesy you are ;))

Method:

1) Scramble the eggs as usual and keep aside.

2) Make your hash-browns as usual and keep aside.

3) On a skillet, lightly roast your tortilla on both sides, for a quick minute total, ensuring it doesn’t harden up.

4) Now on a plate, put the tortilla open – assemble with first the scrambled eggs, then the hash-browns followed by a dollop of sour cream (spread it out) and cheese along with hot sauce of your choice. Roll it up and serve hot!

5) Now enjoy!

Yup! It’s that simple!

Scrambled egg works best because an omelette can make the tortilla soggy too quick. You can also deck this up with guacamole, pico de galo and lettuce – but keeping it simple and it tasting so yummy is what’s making this breakfast a winner!!

Do try it out and let me know how you liked it!!

Until next time, stay hungry!

~ Daal Baati!!

/ raindropstosunshine / Leave a comment

Daal Baati is a famous Rajasthani dish, one that scared me for a long time. You see, making it looks very tedious and tiring, but in reality it isn’t! The first I decide to make this yummy dish, was thanks to 2 of my very close friends making it for me and telling me that it wasn’t rocket science. So a little bit of googling and mixing recipes and trying it out a handful number of times, here’s my take on making Daal Baati, so read along.

Ingredients:

For the Baatis:

  • 1 cup wheat flour
  • 1/2 tablespoon semolina
  • 1 tablespoon ghee
  • 1 pinch salt

For the Dal:

  • 1/4 cup green moong dal
  • 1/4 cup toor daal
  • 1 tablespoon urad dal
  • 1/4 cup chana dal
  • 1/2 tablespoon ghee
  • 1/4 teaspoon garam masala powder
  • 1/2 teaspoon red chilli powder
  • 1/8 teaspoon turmeric
  • 1/4 teaspoon coriander powder
  • Salt to taste
  • 1/2 tablespoon coriander leaves
  • 1/4 inch ginger
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon mustard seeds
  • 2 cup water

Preparation:

For the Baatis:

Take a bowl, and all the flour, rawa, salt and ghee. Using your hands, knead a very stiff dough with warm water. Shape the dough in small balls and lightly press to make an oval kinda flattened ball.

Place them on a lined baking tray in the pre-heated oven and bake raw Batis at 375 F until bottom surface turns light brown. It usually takes around 12-15 minutes. Take it out from the oven and flip each Bati upside-down to cook the other surface. Place baking tray in oven again and bake for another 10-12 minutes. Now, take the tray out from the oven and when they are cool enough to handle, crush them slightly and pour some Ghee before serving. Serve hot!

For the Dal:

There are 2 steps in preparing the Daal. Firstly wask all the dals together and add 1 cup water and a pinch of turmeric. Pressure cook the dals till 2 whistles. Allow the cooker to cool.

Now, mix all the spices in 1/2 cup of warm water to make a think paste. Put ghee in a pan over medium heat and add cumin and coriander seeds to it. Once they splutter, add ginger, followed by the spice paste. Fry for a minute and add this to the cooled down daal. To get some extra kick to it, you can also add dried red chillies before adding the cumin and coriander seeds.

Once you have combined the cooked paste with the cooled down Daal (no cool-cool, just pressure released cool) add the remaining water and stir well. Bring it to a boil and for that extra twist – add lemon juice to it and more salt if your taste needs some more. Garnish this with chopped coriander and serve with fresh hot out of the oven baatis.

Enjoy!!

Let me know how you liked them…

Until next time, stay hungry!