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20 Flour Tortillas, fajita-size 2 lbs Ground Beef 2 tbsp Taco Seasoning see recipe below 2 tbsp Corn Starch 2 cups Beef Broth ½ cup Oil For Garnish, if desired Sour Cream Green Onions chopped Sriracha or Taco Sauce Preheat oven to 425degF In a large saute pan over medium high heat, add ground beef. Cook and crumble until no longer pink. Combine cornstarch, taco seasoning and beef broth in a large measuring cup. Pour over ground beef and bring just to a bubble. Reduce heat to

Avocado - 2, peeled, pitted and diced Garlic - 1/4 tsp, minced Jalapeno - 1/2 tsp Tomato - 1/4 cup, diced Onion - 1/4 cup, diced Cayenne Pepper - 1/2 tsp Salt Lime Juice Cilantro In a mortar add the Avocadoes along with Garlic and Jalapeño, mash with the pestle until the Avocados are creamy but still very chunky. Stir in Tomato, Onion and required Salt. Sprinkle with Lime juice and Cilantro, stir and taste once more. Serve with Tortilla chips immediately. The Avocados oxidiz

1 cup boiled chickpeas (garbanzo beans, kabuli chana) 3 medium-sized potatoes 1 tbsp shredded ginger 1 tbsp chopped cilantro 2 chopped green chilies, adjust to taste 1/2 tsp black pepper 1 tsp salt 1 tsp lemon juice Oil for shallow frying Boil the potatoes until tender. Once done, drain the water and allow the potatoes to cool. Note: Avoid cooling the potatoes under running water, as this can cause them to absorb extra water and become mushy. Once cooled, peel and mash the

Oil - 2 tbsp. Cumin seeds- 1 tsp Asafetida - a pinch Curry leaves Peanut - 1/4 cup, roasted Roasted Channa Dhal - 2 tbsp. Cashew - 10 Turmeric - 1/4 tsp Chilli powder - 1/4 tsp Salt Poha - 3 cup, roasted Heat Oil in a large pan. Temper Cumin seeds, Asafetida and few Curry leaves. Add the Peanuts, Roasted Channa Dhal and Cashew; roast until crispy. Season the mixture with Turmeric, Chilli powder and required Salt. Now add the Poha and roast until crispy. Can be stored in