Breakfast, Paratha/Flatbread
Sanika Khadilkar
Aloo Paratha
Aloo Paratha

Burrito Bowl

Ingredients:

For the guacamole:

  • 2 ripe avocados, seeded and peeled
  • 1 tablespoon leamon juice
  • 1 garlic clove minced or ¼ teaspoon garlic powder
  • 1 small onion chopped finely
  • 1 jalapeño chopped finely
  • salt to taste

For the Bowl:

  • 1 can black beans,drained and rinsed
  • 1 cup onion
  • 1 cup sweet corn
  • 1 cup tomatoes
  • ½ cup bell pepper
  • 1 cup lettuce chopped
  • 1 cup shredded cheese (any variety)
  • 1 serving cilantro-lime rice
  • ½ cup tomato salsa
  • 2 teaspoon oregano
  • 1 garlic clove minced
  • 2 teaspoon Oil

For garnishing:

  • Sour cream
  • sriracha sauce

Method:

  1. Chop onions, tomatoes, and bell pepper finely. Heat a teaspoon of oil in a pan. Add chopped onions, bell pepper, sweet corn, and tomatoes. Fry for a while and add a teaspoon of oregano. OR you can just use fresh chopped vegetables and season them with salt and pepper.
  2. Prepare cilantro-lime rice.
  3. Mash the avocados in a bowl. Add all the ingredients for guacamole. Mix it properly and cover it. Keep it in a refrigarator.
  4. Add a teaspoon of oil in a pan. Add drained black beans. Saute for a while. Add a teaspoon of oregano and minced garlic.
  5. Get a bowl. Spread rice at the bottom. Add black beans, all the vegetables: tomato salsa, guacamole, and finaly chopped lettuce.
  6. Top with shredded cheese. You can add sour cream or sriracha sauce.

Plain Dosa

Ingredients:

  • 4 cups Rice
  • 1 cup Urad dal
  • 1 tablespoon fenugreek seeds
  • ¼ cup poha
  • Salt to taste

Method:

  1. Mix rice, urad dal, and fenugreek seeds in a bowl. Wash with water for at least 3 times and rinse. Fill the bowl with fresh water and keep it aside for 6-7 hours or overnight.
  2. Next day, soaked poha in a water for one hour. Drain the water from Rice and dal mixture. Add little mixture to the grinder. Grind it to the smooth but grainy paste by adding little water at a time.
  3. Grind rest of the rice and dal mixture with poha. Mix it properly. Set this batter aside in warm place with a lid on it. Let it ferment overnight or 7-8 hours.

For instant pot method:

  1. Add grinded batter into the vessel of instant pot. Do not put the lid. Press the yogurt function. It will automatically set the time for 8 hours. Keep any other lid (Do not use the instant pot lid) on top and leave it for 8 hours.
  2. After 8 hours, you will see the fermented batter. If not, then set the yogurt function again. But check the batter in every one hour. turn off the yogurt function when the batter is fermented as per your requirment.

How to make a dosa:

  1. Next day, add salt to the batter and mix well with the laddle. Heat tava/griddle. Sprinkle some water on it and clean it with paper or towel.
  2. Get a laddle full of batter and pour onto tava/griddle. Spread the batter into circular motion with the help of a laddle. drizzle some oil along the side and top of the dosa.
  3. Let it cook for few minutes and then flip it to another side.
  4. Fold it and serve it hot.
  5. You can serve with either Coconut Chutney, Chutney podi or Instant pot sambar

You can make following recipes with the same batter:

  1. Masala Dosa
  2. Mysore Dosa