Coconut Chutney

Coconut - 1 cup, grated

Roasted Channa Dhal - 1/4 cup

Green Chilli - 4

Tamarind - a small pc.

Cumin seeds - 1 tsp

Ginger - a small pc.

Garlic - 2 cloves

Cilantro (optional)

Salt

For Tempering:

Oil - 1 tbsp.

Mustard - 1 tsp

Urad Dhal - 1/2 tsp

Asafetida - 1/8 tsp

Shallots - 1, chopped

Curry Leaves

Red Chilli - 2

In a blender add the Coconut along with roasted Channa Dhal, Green Chilli, Tamarind, Cilantro (optional), Ginger, Garlic and required Salt. Grind this mixture to a fine paste and keep aside.

Temper Mustard, Urad Dhal, Asafetida, Shallots, Curry Leaves and Red Chilli in hot Oil and add to the above Chutney.

Moong Dhal Pudding

1/2 cup Moong Dal (soaked 4-5 hours)

1/2 cup Ghee

1/2 cup Mawa

1/2 cup Water

1/4 cup + 2 tbsp Sugar

6 Green Cardamom seeds

Saffron

Nuts

Roast soaked dal to a deep golden color and grind to a coarse paste.

Roast the coarse dal in ghee on low heat to develop a "sandy" texture, allowing the fat to release.

Combine sugar, water, and aromatics (saffron/cardamom) and add it to the mixture.

Cook down with mawa until it reaches a thick, luscious consistency and ghee leaves the sides.

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.