Beef Taquitos

Crispy cheesy beef taquitos ✨

1lb ground beef

1/2 yellow onion, diced

2 tsp garlic powder

2 tsp onion powder

2 tsp chili powder

2 tsp oregano

1 tsp cumin

1 tsp coriander

1 tsp paprika

1 tsp chipotle powder

1 tsp beef bouillon powder

Salt and pepper to taste

2 tbsp tomato paste

Splash of water

1/2 cup Mozzarella cheese, shredded

1/2 cup Monterey Jack cheese, shredded

Flour tortillas

Avocado sauce:

1 large avocado

2 tbsp mayonnaise

2 tbsp olive oil

4 cloves garlic

1/2 bunch of cilantro (about 1/2 cup)

Juice of 1 lime

1 tsp adobo

Salt and pepper to taste

In a skillet over medium heat, add olive oil and diced onion and cook until translucent

Add beef and cook until beef is browned (about 6-8 minutes)

Drain excess grease if needed.

Add garlic powder, onion powder, chili powder, oregano, cumin, coriander, paprika, chipotle powder, beef bouillon, salt, and pepper. Stir well.

Mix in the tomato paste, mix until well incorporated and cook for 2-3 minutes.

Add a splash of water, reduce heat, cover and let simmer for 10-12 minutes until saucy.

Warm the flour tortillas slightly so they’re flexible.

Add a few spoonfuls of the beef filling and cheese to one side of each tortilla.

Roll tightly into taquitos. Use a toothpick to secure the tortillas.

Heat about 1–2 inches of oil in a skillet over medium heat (around 350°F).

Place the taquitos seam-side down in the hot oil.

Fry for 2–3 minutes per side until golden and crispy.

Transfer to a paper towel-lined plate to drain.

In a blender or bowl add avocado, garlic, mayonnaise, cilantro, lime juice, adobo seasoning, olive oil, salt, and pepper.

Blend together until smooth using a blender or immersion blender. Taste and adjust for seasoning.

Prawn Biriyani

https://www.youtube.com/watch?v=Lf3ZtUEPKss

Green Peas Curry

For the Coconut Paste

• Fresh grated coconut – 1 cup

• Cashew nuts – 10

• Ginger – 1 inch

• Garlic – 6–7 cloves

• Fennel seeds – 1 tbsp

• Cumin seeds – 1 tsp

• Water – 1 cup

For the Curry

• Oil – 3 tbsp

• Bay leaves – 2

• Green cardamoms – 3

• Cinnamon – 1 inch

• Cloves – 3

• Onion – 1 medium, finely chopped

• Turmeric powder – 1 tsp

• Red chilli powder – 1 tsp

• Tomato – 1, finely chopped

• Water – 1 cup (for cooking tomatoes)

Other Ingredients

• Curry leaves – 1 sprig

• Green chillies – 5, slit

• Fresh green peas – 1.5 kg (shelled)

• Water – 1.5 litres

• Salt to taste

Step 1: Prepare the Coconut Paste Grind coconut, cashews, ginger, garlic, fennel seeds, cumin seeds, and water into a smooth paste. Step 2: Make the Base Heat oil and add bay leaves, cardamoms, cinnamon, and cloves. Add chopped onion and sauté till soft and translucent. Do not brown. Add turmeric, red chilli powder, and tomato. Cook till tomatoes soften. Add 1 cup water and a little salt to help the tomatoes cook faster and release oil. Step 3: Build the Flavour Add curry leaves and green chillies. Mix well. Add the coconut paste and sauté lightly for 1–2 minutes. Step 4: Cook the Amti Add green peas and mix well. Pour in 1.5 litres water. Rinse the grinder jar and add that water too. Cover and cook till the peas are fully done, stirring occasionally to prevent sticking. Step 5: Finish Check salt and adjust if needed. --- Serve hot with chapati, pav, or varan bhaat.