MEXICAN BURITO BOWL

 

BURITTO BOWL

1. SPICED RICE

2. GUACAMOLE

3. TOMATO SALSA

4. CORN, BELL PEPPER SALAD

5. ONION, TOMATO MIX

6. BLACK BEANS

7. GRATED CHEESE

8. TORTILLA CHIPS

9. FRESH CREAM

1. SPICED RICE

 INGREDIENTS:-

1. Rice                    1 cup
2. Oil                       2 tbsps
3. Parsley                1 tbsp
4. Coriander leaves 1 tbsp
5. Salt                      2 tsp
6. Pepper powder     1 tsp
7. Lemon juice         1 tsp
8. Water                    2 1/2 cups

METHOD:-

1. Wash rice and soak for 1 hour. Cut parsley and coriander leaves.
2. Heat oil in a pressure pan, add rice and mix and fry until the rice coats.
3. Add water, salt, lemon juice and pepper powder, mix and cook for 3 whistles.
4. Let the pressure settle down, cool and open the lid
5. Garnish with parsley and coriander leaves.
   

2. GUACAMOLE

INGREDIENTS:-

1. Avacado             1 big
2. Lemon juice       1 tsp
3. Salt                     1/2 tsp
   

METHOD:-

• Select avacado riped and the skin looks dark brown in color.
• Cut into two and discard the seed inside it.
• Scoope out the pulp by a spoon and collect in a bowl.
• Add salt and lemon juice, mash by a fork to a smooth paste.
• Serve with rice, tortilla chips.

3. TOMATO SALSA

INGREDIENTS:-

1. Tomatoes               6 nos
   
2. Onion                    2 nos
3. Ginger                    1/2"
4. Garlic                     6
5. Red chilies             2 
6. Green chilies          4
7. Oil                          2 tbsps
8. Parsley                   1 tbsp
9. Coriander leaves    1 tbsp
10. Salt                         1 tsp
11. Pepper powder       1/2 tsp
12. Water                      1 cup

METHOD:-

• Cut onion, tomatoes, parsley, coriander leaves, green chilies, cut red chilies, ginger and garlic.
• Heat oil in a pressure pan, add onion and saute for 1 minute.
• Add ginger, garlic, red and green chilies and fry for a minute.
• Add cut tomatoes, salt, pepper powder, and water and cook for 2 whistles.
• Cool down and open the lid and mash or whip for 2 times in a mixy.
• Garnish with parsley and coriander leaves.
• Serve with rice and tortilla chips.

4. CORN AND BELL PEPPER SALAD

INGREDIENTS:-

1. Corn kernels              2 nos
   
   
   
2. Onion                         1
3. Red capsicum             1
4. Green capsicum          1
5. Lemon juice                1 tsp
6. Salt                              1 tsp
7. Pepper powder             1 tsp
8. Onion powder              1 tsp
9. Garlic powder              1 tsp
10. Oil                                2 tbsp
11. Parsley                         1 tbsp
12. Coriander leaves          1 tbsp

METHOD:-

1. Julinne onion, red and green capsicums, parsley and coriander leaves.
2. Cook corn kernels for 2 whistles and cool down.
3. Peel the corns and keep it aside, heat oil in a kadai.
4. Add onion and fryfor a minute, add capsicums and fry.
5. Add corn, salt, pepper powder, onion powder, and garlic powder.
6. Fry for a minute and add lemon juice, parsley and coriander leaves.
7. Mix well and serve with rice.

5. ONION AND TOMATO MIX

INGREDIENTS:-

1. Onion                   1
2. 
   Tomato                 1
3. Pepper powder     1/2 tsp
4. Salt                       1/2 tsp
5. Parsley                  1 tbsp
6. Coriander leaves   1 tbsp
7. Lemon juice          1 tsp

METHOD:-

• Julinne onion, tomato, parsley and coriander leaves.
• Mix all the ingredients and serve with rice.

5. BLACK BEANS

INGREDIENTS:-

1. Black beans            1 cup
2. Water                      5 cups
3. Salt                          2 tsp

METHOD:-

• Wash and soak beans for 8 hours.
• Pressure cook the beans for 5 whistles.
• Let the pressure settle down and add salt and boil for 2 minutes.
• Serve with rice.

6. GRATED CHEESE

1. Mosserella cheese

METHOD:-

• Grate cheese and sprinkle on rice and serve.

7. TORTILLA CHIPS

INGREDIENTS:-

1. Maize flour           1 cup
   
2. Wheat flour           1 cup
3. Salt                        1 tsp
4. Oil                          2 tbsp
5. Warm water          1/2 cup
6. Oil                         for frying

METHOD:-

• Mix wheat flour, maize flour, salt and 2 table spoon of oil.
• Sprinkle water and knead to a dough.
• Keep itaside for 1 hour, knead again and make small balls.
• Flatten as chapati on a plastic cover, and cut them in traingular shapes, and prick by fork as we do in pizza dough.
• Heat oil on low flame and drop them one by one into the oil.
• Deep fry till crisp, fry on low heat, they get fried soon and changes to dark brown.
• Serve with tomato salsa.

9. FRESH CREAM

INGREDIENTS:-

1. Fresh cream              1 cup
2. Oil                             1/4 cup

METHOD:-

• Whip fresh cream and oil for 2 times.
• Serve with rice.

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