Mexican Burritos bowls are mainly made with rice, beans, two to three types of sauces, sour cream and lettuce. We Visited a restaurant few months back, there we ordered burritos and my husband liked it much. The burrito that we had in restaurant, was a bang in mouth, as soon as you spoon in, you will have several taste of explosions in mouth. A tangy, little sour, spicy, juicy and super tasty burritos.
Well after tasting that, i was looking for the similar recipe or little close to its taste. Than i recalled, my cousin sister, who made this few months back at home, had whats app'ed me those images and i quickly called her up for her recipe, though she skipped guacamole and instead she used Green Coriander chutney but as i was having avocados readily available, I made Guacamole Spread..
So here the recipe goes...
Ingredients:
1) For Minty Lemony Rice
2) For Guacamole
2 riped avocados mashed
1 small onion finely paste
3 green chilly finely paste
1 1/2 tsp ginger paste
2 pods of garlic finely paste
1/4 cup Fresh Green Coriander leaves, finely blended in to paste with a tbsp of olive oil
1 lemon's juice
Black pepper to taste
Salt to taste
Yields: 1 full cup of Guacamole
3) For Tomato Salsa Sauce
1 tbsp olive oil
1/4 cup small chopped Italian Basil leaves
3 large Tomatoes Puree and 2 tbsp extra small chopped tomatoes
1 medium onion small chopped
1/4 cup of small chopped red bell pepper (Note: If you do not have Red bell peppers, you can skip and can use green bell pepper)
2 large pods of garlic finely paste
1 tsp ginger paste
3 Small green chillies finely paste
1 1/2 tbsp lemon juice
2 tsp of store bought schezwan Chutney or Tomato paste (I have used schezwan chutney as Tomato paste wasn't handy, can use either or)
1 1/2 tsp Kashmiri red chilly powder
Salt to taste
Yields: 1 1/2 cup Sauce
4) For Burrito bowl:
Above Boiled Minty Lemony Rice
Above Guacamole dip
Above Tomato Salsa Sauce
1/2 cup corn kernels boiled
1/2 cup small chopped onions
1/3 cup of red bell pepper
1/4 cup yellow bell pepper
Black pepper to taste
Salt to taste
1 cup of creamy beaten curd or yogurt (Traditionally it uses, sour cream, but it wasn't enough in qty so have used sour beaten creamy yogurt)
1 cup of shredded cheddar cheese
1 cup of boiled red kidney beans (Wash & Soak red beans overnight. Pressure cook it in with tsp of slat for 4-5 whistle and keep it ready)
1/2 cup small chopped Romanian Lettuce or shredded green cabbage
Recipe:
For Minty Lemony Rice:
Wash and boil the rice with mint leaves and lemon juice in it.
Meanwhile Prepare tomato salsa sauce and Guacamole
For Guacamole:
Peel the Avocados's outer skin and mash it with back of spoon or fork. Once Mashed, add onion paste, ginger -garlic-green chilly paste, fresh Green Coriander leaves finely blended in to paste with a tbsp of olive oil, lemon juice, pepper and salt to taste. Mix all well and here your dip or spread is ready.
For Tomato Salsa:
In a pan, heat oil and add small chopped onion, small chopped red bell pepper and saute for a while. Now add, tomato puree, small chopped tomatoes, Schezwan chutney or Tomato paste, ginger-garlic-green chilly paste, lemon juice, kashmiri red chilly powder and small chopped Italian basil. Mix all and cook for 2-3 minutes and turn the flame off..and here you are ready with your tomato salsa sauce.
For Burrito Bowl
Before readying the burrito bowl, firstly heat oil in a pan and saute small chopped onions, red & yellow bell pepper until soft. Add black pepper and salt to taste in it and turn the flame off. So here you have your fried Onion and pepper Mixture ready.
Now lets prepare the bowl with all the ready ingredients below..:
In a medium serving bowl, add 1/2 cup of rice and spread a little in a bowl, top it with boiled and salted red kidney beans, boiled corn kernels, fried onion and pepper mixture, Shredded cheddar cheese, 3 tbsp tomato salsa sauce, 3 tbsp guacamole, 3-4 tbsp of beaten creamy curd or yogurt, and garnish this layer with some more shredded cheese and lettuce or cabbage.
And here you are ready to serve your Burrito bowl
Well after tasting that, i was looking for the similar recipe or little close to its taste. Than i recalled, my cousin sister, who made this few months back at home, had whats app'ed me those images and i quickly called her up for her recipe, though she skipped guacamole and instead she used Green Coriander chutney but as i was having avocados readily available, I made Guacamole Spread..
So here the recipe goes...
Ingredients:
1) For Minty Lemony Rice
1 1/2 cup Rice washed and boiled
1/4 cup small chopped Mint leaves
2 tsp lemon juice
Salt to taste
2) For Guacamole
2 riped avocados mashed
1 small onion finely paste
3 green chilly finely paste
1 1/2 tsp ginger paste
2 pods of garlic finely paste
1/4 cup Fresh Green Coriander leaves, finely blended in to paste with a tbsp of olive oil
1 lemon's juice
Black pepper to taste
Salt to taste
Yields: 1 full cup of Guacamole
3) For Tomato Salsa Sauce
1 tbsp olive oil
1/4 cup small chopped Italian Basil leaves
3 large Tomatoes Puree and 2 tbsp extra small chopped tomatoes
1 medium onion small chopped
1/4 cup of small chopped red bell pepper (Note: If you do not have Red bell peppers, you can skip and can use green bell pepper)
2 large pods of garlic finely paste
1 tsp ginger paste
3 Small green chillies finely paste
1 1/2 tbsp lemon juice
2 tsp of store bought schezwan Chutney or Tomato paste (I have used schezwan chutney as Tomato paste wasn't handy, can use either or)
1 1/2 tsp Kashmiri red chilly powder
Salt to taste
Yields: 1 1/2 cup Sauce
4) For Burrito bowl:
Above Boiled Minty Lemony Rice
Above Guacamole dip
Above Tomato Salsa Sauce
1/2 cup corn kernels boiled
1/2 cup small chopped onions
1/3 cup of red bell pepper
1/4 cup yellow bell pepper
Black pepper to taste
Salt to taste
1 cup of creamy beaten curd or yogurt (Traditionally it uses, sour cream, but it wasn't enough in qty so have used sour beaten creamy yogurt)
1 cup of shredded cheddar cheese
1 cup of boiled red kidney beans (Wash & Soak red beans overnight. Pressure cook it in with tsp of slat for 4-5 whistle and keep it ready)
1/2 cup small chopped Romanian Lettuce or shredded green cabbage
Recipe:
For Minty Lemony Rice:
Wash and boil the rice with mint leaves and lemon juice in it.
Meanwhile Prepare tomato salsa sauce and Guacamole
For Guacamole:
Peel the Avocados's outer skin and mash it with back of spoon or fork. Once Mashed, add onion paste, ginger -garlic-green chilly paste, fresh Green Coriander leaves finely blended in to paste with a tbsp of olive oil, lemon juice, pepper and salt to taste. Mix all well and here your dip or spread is ready.
For Tomato Salsa:
In a pan, heat oil and add small chopped onion, small chopped red bell pepper and saute for a while. Now add, tomato puree, small chopped tomatoes, Schezwan chutney or Tomato paste, ginger-garlic-green chilly paste, lemon juice, kashmiri red chilly powder and small chopped Italian basil. Mix all and cook for 2-3 minutes and turn the flame off..and here you are ready with your tomato salsa sauce.
For Burrito Bowl
Before readying the burrito bowl, firstly heat oil in a pan and saute small chopped onions, red & yellow bell pepper until soft. Add black pepper and salt to taste in it and turn the flame off. So here you have your fried Onion and pepper Mixture ready.
Now lets prepare the bowl with all the ready ingredients below..:
In a medium serving bowl, add 1/2 cup of rice and spread a little in a bowl, top it with boiled and salted red kidney beans, boiled corn kernels, fried onion and pepper mixture, Shredded cheddar cheese, 3 tbsp tomato salsa sauce, 3 tbsp guacamole, 3-4 tbsp of beaten creamy curd or yogurt, and garnish this layer with some more shredded cheese and lettuce or cabbage.
And here you are ready to serve your Burrito bowl
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