Walking Tacos

1 pound 85% lean ground beef

1 cup chopped yellow onion

3 garlic cloves, minced 

1/4 cup tomato paste

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon ground coriander

1/2 cup water

2 tablespoons fresh lime juice

4 (1 3/4-ounce) bags nacho cheese–flavored chips (such as Doritos) 

4 ounces sharp cheddar cheese, shredded (about 1 cup)

1/2 cup corn kernels

1/2 cup sliced black olives

1/4 cup pickled jalapeños

1/4 cup chopped red onion

1/4 cup chopped tomato

1/2 cup sour cream

1/4 cup ranch dressing

Heat a large skillet over medium-high. Add beef, onion, and garlic; cook, stirring often and breaking up beef using a spoon, until browned, 8 to 10 minutes. Stir in tomato paste, chili powder, cumin, paprika, salt, black pepper, cayenne, and coriander; cook, stirring constantly, until fragrant and tomato paste darkens slightly, about 1 minute. Add 1/2 cup water; bring to a simmer over medium, and cook until sauce thickens, about 25 minutes. Remove from heat, and stir in lime juice. Set aside.

Open chip bags, and top each evenly with ground beef mixture, cheese, corn, olives, pickled jalapeños, red onion, and tomato. Evenly distribute sour cream and ranch dressing among bags. Close bags, and shake well to distribute ingredients.

Adai

Idly Rice – 1 cup

Thuvar Dhal – 1/4 cup

Channa Dhal – 1/4 cup

Urad Dhal – 1/4 cup

Moong Dhal – 1/8 cup

Red Chilli – 5

Fennel seeds – 1 tsp

Ginger – a small piece

Onion – 1, chopped

Coconut – 1/4 cup, grated

Curry Leaves – chopped

Drumstick Leaves/Spinach – 1 cup, chopped (optional)

Asafetida – 1 tsp

Salt

Gingelly Oil

In a medium bowl, combine Idly Rice, Thuvar Dhal, Channa Dhal, Urad Dhal, and Moong Dhal. Rinse the Rice and Dhal thoroughly until the water is clear, then soak them with the Red Chillies for at least 4 hours.

Grind the soaked Rice and Dhal into a smooth paste with Fennel seeds and a small piece of Ginger.

Transfer the batter to a bowl and add the chopped Onion, grated Coconut, Curry Leaves, Drumstick leaves, Asafetida, and Salt to taste. Mix well.

Heat a Dosa Tawa over medium heat and grease it with Oil. Pour a large ladle of batter onto the tawa and spread it evenly. Drizzle Gingelly Oil around the edges of the Adai. Flip it and cook the other side as well.

Serve hot with Aviyal, Butter, and Jaggery, or any other South Indian Chutneys.

Paneer Tikka Sandwich