Live A Pure Life

Taquitos

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A Taquito is a Mexican dish consisting of a small tortilla wrapped up around various kinds of fillings.   I made with mixture of potato, avocado and cheese.  The dish is also known as a flautas, because their narrow, tube like appearance.

This crispy, savory dish is a delicious and simply way to prepare. I made it in lunch today but you can enjoy it at any time of day. This is a good and tasty appetizer for get-together or parties.

I fried them but they can also easily be prepared by baking. 

 Ingredients

  • Potatoes, 3
  • Mexican Cheese ½ Cup
  • Salt and Pepper to taste
  • Ripe and Peeled Avocado 1 coarsely mashed
  • Corn Tortilla or any 10-12
  • Cumin Powder ¼ Tsp.
  • Red Chili Powder 1/8 Tsp. (Optional)
  • Turmeric Powder ¼ tsp.
  • Lemon Juice 1 Tbsp.
  • Coriander Few Strings washed and chopped
  • Green Onion washed and chopped
  • Lettuce Shredded 1 Cup

   Method

  1. In a medium saucepan boil potatoes in water 15-20 minutes or until tender. Remove from heat.
  2. In large mixing bowl, shred potatoes, add shredded cheese, salt and pepper, mashed avocado, cumin powder, red chili powder, turmeric powder, lemon juice, chopped coriander and green onion.
  3. Combine all ingredients and set aside.
  4. Mix one Tbsp. of plain flour with an eight to ten Tbsp. of warm water. Mix well and set aside.
  5. Place canola oil in a medium skillet on medium high heat.
  6. Place 1-2 Tbsp. of mixture on a tortilla and roll. On edge spread a little mixture of flour and water. Seal it. Repeat same with other tortilla. Carefully put tortilla into hot oil. Fry for approximate 2-3 minutes or until browned evenly on all sides. Place on paper towel to drain excess oil.
  7. Serve topped with taco sauce, Sour cream, lettuce, shredded cheese. Dip in with Mexican hot sauce and enjoy!!!
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Mung Bean (Green Gram) and Brown Gram Bean Taco

imageEating Tacos is one of favorite meals of my family. I made tacos filling of sprouted green gram and brown mung beans. It’s an amazingly easy to make, delicious and nutritious and pack of Protein.

Ingredients

  • Sprouted Moong Beans 1 Cup
  • Sprouted Brown Moong Beans 1 Cup
  • Olive Oil 1 Tbsp.
  • Minced Garlic 2 Cloves
  • Cumin Powder 1 Tsp.
  • Salt and Pepper to taste
  • Taco Seasoning 1 Tsp.
  • Lemon Juice 1 Tbsp.
  • Fresh salsa or Store Bought
  • Guacamole
  • Lettuce/veg. of your choice
  • Cheese Grated

Method

  1. In a steamer steam both sprouted beans 10 minutes. Let it cool.
  2. In a large saucepan, heat the oil and add steamed mung beans, add the spices cumin powder salt and pepper, taco seasoning and garlic. Stir and cook 5-7 minutes.
  3. Mung beans should be tender but not mushy. Remove from heat. Sprinkle lemon juice and mix.
  4. To assemble the tacos, warm tacos in oven 3-5 minutes and layer with mung beans, top with guacamole, salsa, lettuce, sour cream, cheese, olives, veg. of your desired. Serve immediately.

Sprout Moong beans Method

Soak whole Moong Beans in a bowl over night to soften.The next day drain water and rinse well, and then spread in a single layer over a baking sheet.Cover with a towel and allow sitting at room temperature or out of the sun for 1-2 days, until little tails start to sprout.

 

 

 

 

 

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Veggie Tostada

imageVegetarian Tostada is easier to make, delicious, and healthier. My family love Mexican Dishes and I like to make mostly every week different kind of dishes because they full of proteins and provide nutrient we need.

Ingredients

  • Black beans or Pinto beans 2 Cup Cooked and mashed (I took 1 cup Black Beans and 1 Cup Pinto Beans).
  • Tostadas Shells 6 Toasted ( For toasting I put in oven at 250 F for 5 minutes )
  • Red Chilli powder Or Paprika ½ Tsp.
  • Cumin Powder ½ Tsp.
  • Garlic Clove Minced 1
  • Turmeric Powder ¼ Tsp.
  • Carom Seeds 1/8 Tsp. (Optional)
  • Asafoetida One Pinch
  • Corn frozen 1/4 Cup
  • Shredded Monterey Jack Cheese or any of your choice ¾ Cup
  • Shredded Lettuce 1 Cup
  • Olive Oil 1 Tbsp.
  • For Guacamole
  • Ripe and Peeled Avocados – 2 coarsely mashed
  • Fresh Lime Juice 2-3 Tbsp.
  • 4-5 string coriander, washed and chopped
  • Salt ½ Tsp.
  • Black Pepper powder ¼ Tsp.
  • Cumin Powder ½ Tsp.
  • Olive oil 1/2 Tsp.
  • Garlic Clove Minced 1
  • Combine all ingredients in medium bowl, mix well or Mix in Vitamix for 30 seconeds, cover guacamole until ready to use.
  • Fresh Tomato Salsa (Pico de Gallo)
  • Diced seeded Tomato 3 Cups
  • Diced Onion 1 Cup
  • Diced deseed Jalapeno 1/3 Cup ( If you like spicy than diced with seed)
  • Chopped Fresh Cilantro ¼ Cup
  • Fresh Lime Juice 2 Tbsp.
  • Salt ½ Tsp.
  • Black Pepper Powder or freshly crushed ¼ Tsp.
  • Combine all ingredients in a medium bowl. Cover until ready to serve.

  Method

  1. Heat a pan over medium heat. Add oil, swirl to coat. Add Carom seeds, Asafoetida, garlic Minced, 1 cup of fresh salsa, corn, red chilli powder, Turmeric Powder, cumin powder and cook for 5-7 Minutes.
  2. Add mashed beans add little water if necessary to desired consistency.
  3. Cooked 4-5 Minutes. Turn off the heat.
  4. Spread about 3-5 spoons of bean mixture on each tostada shell. Top each with guacamole, cheese, lettuce and fresh salsa as per your requirement. Serve Immediately.





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