Vege Rice Burrito

Vege Rice Burrito

Tortillas (I used plain tortilla can use spinach torilla too)

Olives - few sliced and keep aside (just few while adding)

Piccalilli - murdoch (contains green tomatoes and cauliflower, 1 tsp each in a wrap)

Sour cream (I didn't have I drained thick yoghurt in a tea strainer for few mins and used)

Grated cheese (cheddar or edam)

Mushroom Rice:

2 rice cups Basmati rice

2 button Mushrooms - sliced and chop again

3 flakes Garlic - minced in garlic crusher

1 Jalapeno - sliced 

3 tbsp Olive oil

1/2 tsp Chilli powder

1/4 tsp Cumin powder

3 tsp deep fried Shallots

Heat oil in small rice cooker, once hot on low-medium heat, add garlic, lightly fry and add jalapeno, fry then add sliced chopped mushrooms saute for little while add chilli powder, cumin powder, deep fried shallots fry for few mins then add washed and drained basmati rice saute for few mins and add 3 rice cups water and 1 tsp salt, mix well cover and put the weight on and let it cook for 1 whistle and switch off. once pressure is down fluff with fork.

Take 2 spatulas of rice in a plate when it is still hot add handful of grated cheese to it and mix well. keep it ready.

Tomato Salsa:

1 small Red onion - finely chopped

1 Jalapeno - finely chopped

1 large Tomato - finely chopped

Lemon juice - 4 tsp

2 flakes garlic - minced in garlic crusher

Salt and Pepper to taste (i used 1/4 tsp of freshly ground pepper)

2 handful freshly chopped coriander leaves.

Mix all these in a bowl by hand. keep aside.

Refried bean Paste:

1 tin - Refried bean paste (I used half of it and microwaved for 2 mins in a microwave safe container - we are two so used as required). keep aside.

Sautéed veges:

1 small Onion - sliced thinly

1 green Capsicum - sliced thinly

4 flakes Garlic - sliced thinly

1 Jalapeno - sliced thinly

1/4 tsp dried Oregano

1/4 tsp Salt

3 tbsp Olive oil

In a medium sauce pan, on low-med, add oil once hot add garlic and fry lightly, add jalapeno fry for few secs, add oregano. and add onion and capsicum mix well fry until lightly fried with salt. it shouldn't be too soft. increase the heat to high and saute for 2 mins only and switch off. keep aside.

Guacomole:

1 Avocado - remove the stone and skin

1/2 Spanish Onion - chopped fine

1-2 Jalapenos - chopped fine
2 Garlic pods (smashed n chopped)
Lime juice - 1/2 no.

Salt and freshly ground Pepper to taste

Sweet chilli sauce - 2-3 tsp

Tabasco sauce - 2 dashes of it

finely chopped Coriander leaves handful or little more

Mix everything well with fork or whisker or put everything in chopper n chop nicely.

Final Stage:

Heat a tawa on medium heat, heat tortilla for few secs on both sides. reduce the flame to simmer until assembling is finished. take the tortilla to a plate put refried bean paste 1-2 tbsp of it, 1-2 tbsp of mushroom rice, 1 tbsp of tomato salsa, 1 tbsp of guacomole, few sliced olives, 1 tbsp sauteed veges, 1 spoon of piccalilli, 1 spoon of yoghurt or sour cream and few dashes of tabasco sauce on top sprinkle little cheese. now fold both the ends inside carefully holding wrap the top in the middle the other one too inside put the seam side towards tawa increase heat to medium, press it on top lightly with spatula once golden brown turn carefully and cook for few mins until golden brown underneath and serve immediately.

Note:

You can use plain rice instead of mushroom rice.

© 2023 by Rajani Rayudu

Fish Korma

(Fish Korma served with Jeera Rice)

Fish - 380 g Tarakihi (boneless,skinless cut into big pieces. once washed, to that add 1/4 tsp turmeric, 1/4 tsp chilli powder, 1/4 tsp salt n 2 tsp lemon juice mix n get ready)

In a bowl add 9 Whole Cashews, 9 Black pepper corns, 3 Cloves, 3 Cardamom, 1 inch Cinnamon, 1 tsp Poppy seeds, 1 Mace n 2 petals Star anise - soak these in kettle boiled water for 30 mins. 

Mean while fry in a nonstick pan by adding:

2 tbsp oil

Onion - 1 n 1/2 m sliced thinly

Gg paste 1 tsp (readymade)

2 tsp coriander powder

1 tsp chilli powder

1/4 tsp amma chicken masala podi (refer my kodi kura for masala powder)

Salt to taste

In a medium nonstick sauce pan add above ingredients in the order. Once fried, grind first soaked ingredients to a paste, add 2 tsp desiccated coconut n take 6 mint leaves n grind again into paste.

to that add above fried onion mixture n again grind to smooth paste. keep aside in a bowl n take some water in mixie jar n grind keep aside the grinded water.

In the same pan add 2 tbsp oil n lay fish pieces side by side n fry for 5 mins on low heat. turn again n cook for few mins n lay the grinded paste on top along with grinded water, keep rotating the dish to cover the entire gravy to the fish. if needed add 1 rice cup water, whole green chillies 4, chopped coriander leaves, rotate the dish again n cover n simm for 10 mins. lastly add 1/2 rice cup milk which is been mixed with torn curry leaves a few n 1/4 tsp chilli powder, add this to curry n cook on high for a min until just boil n switch off n cover the dish for 10 mins.

Serve with Jeera Rice (Basmati Rice 2 rice cups, 1 tsp cumin seeds, 1 tbsp butter, n 3 rice cups water, pressure cook it for 3 whistles n switch off)

© 2023 by Rajani Rayudu