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MEATLESS MONDAY  

Carrot Jalapeno and Paneer Soft Tacos


Ingredients
• 1/2 pound freshly prepared pressed paneer
• 6 fresh tomatoes
• 2 green chile
• 3 jalapenos 
• 4 carrots
• 4 tbsp ghee
• 1 tsp mustard seeds
• 1/2 tsp turmeric
• 1/2 tsp dried ginger
• 1/2 tsp cayenne pepper
• 2 tsp salt
• 1/4 tsp pepper
• 1 tsp sugar
• 10 homemade chapatis or tortillas
 
Method
1. First we are going to fry the paneer in ghee. Chop up your freshly made pressed paneer into bite sized pieces.
2. Heat up 2 tbsp ghee in a pan on medium high heat. Add the cubed paneer and fry until golden brown on all sides.
3. Then place on a paper towel to drain excess oil and set aside.
4. Place all tomatoes and chiles in the blender.
5. Blend until smooth.
6. Next chop up the carrots and jalapenos. Make sure that you cut out the seeds of all jalapeno or the tacos will be really spicy. We just want the flavor of the jalapeno and a little spice.
7. Chop the carrots.
8. In a large pot heat up 2 tbsp ghee. Add the mustard seeds.
9. When the mustard seeds start to pop add the chopped carrots and jalapenos and cook for a few minutes.
10. Then add the tomato sauce and remaining spices. Cook for about 4 minutes.
11. Then add the fried paneer cubes.
12. Cook for another 8  minutes until the carrots and tomato sauce are fully cooked.
13. After 8 minutes. Turn off the flame and add freshly chopped cilantro/coriander and stir it all up.
14. Serve on a soft chapati or flour tortilla. Now you are ready to serve!
MEATLESS MONDAY  

 Homemade Rustic Corn Tortillas


Ingredients
. 5 cups whole dried corn
. 1 cup lime powder (also called pickling lime)
. Ghee
. Salt
 
Preparation
1. First you will need to soak the corn overnight. Place the corn into a large pot.
2. We will soak the corn in lime, which is a caustic white powder that is used to help burn off the hard skin of the corn and also makes the corn more digestible and nutritious. This powder is also called pickling lime and you can get it in most Indian or Asian stores.
3. Place the lime and 10 cups of water into the pot.
4. Stir it to combine nicely and let it sit over night.
5. Next day, The skin has softened and in most parts has been completely burned off.
6. Now it will need to be washed thoroughly. Place the corn into a colander and allow the water to run over it for about 5 minutes. Use your hand and fingers to rub the corn to break off any excess skin.
7. Next place a small amount of corn, about a cup at a time, into the blender and sprinkle with a little salt and a tiny bit of water.
8. Blend until it becomes like paste.
9. Then finish off the blending using a hand blender until you have a nice dough.
10. Ok, now you are ready to prepare the tortillas. It is best to use a nonstick surface. Here in Mexico they use a plastic bag and cut it into a circle. Then take a small piece of corn dough and roll into a ball and place in the center of the circle.
11. Then press it into a flat circle with your hand.
12. Now continue using your fingers and the palm of your hand and gently begin hitting the dough in order to stretch it out into a thinner circle.
13. Continue pressing until you get the desired tortilla size you want.
14. Now you are ready to cook it. Using a nonstick pan heated on medium/high, sprinkle a little ghee. Then grab the plastic circle with the rolled out dough and flip upside down using your other hand to catch the tortilla underneath. Gently allow the tortilla to peal off the plastic into your hand. Then place on the pan and sprinkle with a little more ghee.
15. Cook on both sides until nice and golden. Continue cooking the remaining tortilla dough.
16. That is it! Now you are ready to offer to Serve!

MEATLESS MONDAY  

 Grilled Corn with Black Beans and a Citrus Cream Sauce



Ingredients
Grilled Corn:
• 2 cups cooked corn
• 1 chopped jalapeño
• 3 tbsp ghee
• 1/2 tsp chile powder
• 1 tsp salt, and pepper to taste
 
Black Beans:
• 2 cups cooked black beans
• 4 small tomatoes
• 2 chipotle chiles
• 1 green chile
• 1 tbsp ghee
• 1 tsp salt, and pepper to taste
• 1/2 tsp ginger powder
• 1 tsp sugar
• 1/4 tsp hing
 
Citrus Cream Sauce:
• 1 cup sour cream
• 2 tsp lime juice
• 1/4 tsp chile powder
• 1 chopped green chile
• 1/2 tsp salt, and pepper to taste
 
Preparation
1. First we will make the grilled style corn. Chop up one jalapeno pepper.
2. Heat the ghee in a flat frying pan on medium high flame.
3. Add the chopped jalapeno and fry for about a minute.
4. Then add the cooked corn and remaining spices.
5. Cover and cook until the corn has become a little blackened from the charring. About 10 minutes.
6. When it is done, turn off the flame and add some chopped cilantro. Cover the corn with a lid and set aside.
7. Now it is time to make the black beans. Add the following ingredients into a blender.
• 4 small tomatoes
• 2 chipotle chiles
• 1 green chile
8. Blend until smooth.
9. In a sauce pan add the ghee, tomato sauce and all remaining spices and cook on medium high flame for about 8 minutes.
10. The tomato sauce will begin to thicken. When it thickens, you know it is done.
11. Get the pot of black beans plus the cooking water.
12. Now combine the cooked black beans with the spiced tomato sauce and cook for another 5 minutes.
13. Now set aside.
14. Time to make the Citrus Cream Sauce.
15. Combine all the ingredients into a bowl and blend with a hand blender until nice and smooth.
• 1 cup sour cream
• 2 tsp lime juice
• 1/4 tsp chile powder
• 1 chopped green chile
• 1/2 tsp salt, and pepper to taste
16. Here is the consistency you want. Set aside.
17. I know that most people can't get fresh corn tortilla where they live, but at least try to make your own homemade corn tortilla with corn flour.
18. Now you are ready to build the dish. Place a corn tortilla on a plate and pour a scoop of spiced black beans. Then a scoop of grilled corn. Then a dollop of Citrus Cream and some chopped tomatoes. Now you are ready to Serve!