Chicken burrito- Indian style

This is my version of chicken Burrito sans cheese and beans.
For Chicken part:
Chicken breasts - 3pcs- Cut in to thin strips
Garlic Powder - 1 tbsp
tomato Sauce - 1/2 cup
Asian Chilli Sauce - a few drops(very spicy)
Salt and pepper

Add Oil in the skillet and let it heat up. Add the chicken and saute it with salt and pepper. Then add the garlic powder and saute it. Then add the tomato sauce and chilli sauce and give it a nice coat and cover it and cook it till the oil seperates.

For the vegetable part:

Onions - 1
Bell pepper - 1 - any color/mixed
cabbage - finely chopped
salt and pepper
tomato sauce - 3tbsp

Remove the chicken and use the same skillet in which the chicken is cooked so the bits and pieces that is stuck in the skillet will give a unique flavour to the vegetables.

Add some oil in the skillet and add the onions until golden brown. then add bell pepper,cabbage, salt and pepper and allow it to cook till it turns color. Then add the tomato sauce and give it a toss and cook for 2 mins till the raw flavour of the tomato sauce goes away.

For Mexican rice:

Rice - 1:11/2 water ratio
Tomato sauce/mexican taco sauce
asian chilli sauce
salt

Cook the rice until 3/4 th done. Then drain it. Add the tomato sauce/taco sauce, Asian chilli sauce, salt and allow it cook in simmer or very low flame covered. When it is fully cooked remove it from the stove.

For salsa:

Onions - 1
Tomato - 2
Green chilli - 1
Cilatro - 1/4 cup
Lemon juice - 2 tbsp
salt

Finely chop every ingredient that is mentioned above. mix it with Lemon juice and salt and set it for 15 to 20 min... Your salsa is ready.

P.S: When you chop the tomato for salsa, cut the tomato in half remove the seedy part inside the tomato and cut only the shell, so it wont be soggy.


Now arranging the burrito.....
Buy a store bought soft taco/burrito base in the 12 counts or 30 counts packet....

Take a taco base slightly warm up on both sides like you do chappati...
take it away from the stove.

For the Stuffing.....

Now put the taco in the plate,First add one scoop of chicken, one scoop of cooked vegetables, one scoop of rice, and finally some salsa.. Top it with ranch/ sour cream..

Rolling the burrito....
After the stuffing is done.. First roll the front of the burrito and then sides and roll it fully... so the sides are tightly sealed.

viola...the burrito is ready and enjoy it with some taco sauce....

Note: You can use any meat or egg instead of chicken... done with the same method...

ummmm..... yummy..... in my tummy.....

Shrimp/Prawn Briyani

Ingredients:
Shrimp/Prawns - 15 to 20 pieces
Basmati rice - 1 cup
Onion - 1/2
Tomato - 1/2
Cardamom - 1 or 2
Cloves - 2
Cinnamon -1/2 inch
Bay leaves - 2 or 3
Ginger garlic paste - 1 tspn
Chilli powder - 1 tspn
Coriander powder - 3 tspn
Turmeric powder - 1/4 tspn
Salt as required
Oil as required
Curry leaves
Cilantro/Coriander leaves
Ghee (Optional) - 2 tspn

Method:

• Heat oil in a pressure cooker. Add cardamom,cinnamon,cloves,bay leaves,curry leaves. Fry for a minute and add onion,ginger garlic paste and fry till onion is transparent.
• Add tomatoes,chilli powder,coriander powder,turmeric and shrimp. Fry till shrimp is cooked well. If it is very thick just sprinkle some water.Don't add too much of water.
• Now  add rice and water with 1:1 ratio.Here for 1 cup of rice, we need to add 1 cup of water.
• Pressure cook it upto 1 whistle. Remove from flame. After 10 minutes release the pressure.
• Add 2 tspn of ghee and Garnish with coriander leaves. Serve hot.

Pepper Chicken

Ingredients:
Chicken - 250 gm
Coconut milk - 1 cup
Fried cashew nuts - 7 (optional)
Curry leaves
Cilantro
Oil as required
Salt to taste

To paste:

Pepper - 1 tspn

Cumin seeds - 3 tspn

Ginger garlic paste - 1 tspn

Method:

• In a skillet add 2 tspn of oil and fry the chicken,curry leaves.
• Once chicken is half cooked, add the pepper paste. 
• At low flame cook the chicken completely.
• When chicken is cooked add coconut milk. Stir for a minute and garnish with cashew nuts and cilantro.

Serve hot - the very simple pepper chicken.

Egg Curry (Muttai Kulambu)

Ingredients:

Boiled egg - 3
Oil as required
Onion - 1 (Semi grind)
Tomato - 1
Chilli powder - 1 tspn
Coriander powder - 2 tspn
Chicken Masala powder - 1 tspn (Optional)
Turmeric powder - 1/4 tspn
Ginger garlic paste - 1 tspn
Mustard seeds - 1/4 tspn
Urad dal - 1/4 tspn
Cilantro
Curry leaves
Salt to taste

Method:

• Heat few spoons of oil in a skillet. Once oil is heated add mustard seeds, urad dal and curry leaves.
• When the mustard seeds splutter, add onion , ginger garlic paste and fry for a minute.
• Then add tomatoes and fry till it is soft.
• Add chilli powder,coriander powder,turmeric,chicken powder and saute till the raw smell goes out.
• Now add water and salt to required consistency and cook for few minutes.
• Finally add boiled eggs and cook for 4 to 5 minutes.
• Garnish with cilantro.Server hot.

Goes well with: Rice,Idly,Dosa