Tortilla & Burritos

A classic Mexican food with stuffing ranging from simple beans to well-done meat, from veggies to typical avocado, Burritos is a perfect blend of beautiful flavors. And for a well-done burrito, a freshly cooked torilla does the trick!!



1 cup corn flour ( perhaps a lil coarse to give texture)
1 cup all purpose flour
1/4 tsp baking powder
salt to taste
luke warm water


1. Combine all the dry ingredients in a bowl and add the water slowly.
2. Knead until smooth. The dough should be slightly sticky but should not crack or be hard. Add a little more water or flour if needed.
3. Cover and let it set for 10 minutes.
4.  Take a piece of the dough and shape it into a ball of the size of a large golf ball.
5.  Roll out the dough into a circle.
6. Heat a pan , add a little oil to grease it. Cook the tortilla for a minute of two. Don’t forget to flip and cook.

The tortillas are ready for use!! 🙂



For The Refried Beans
1 1/2 tsp oil
3 tsp finely chopped garlic
1/2 cup finely chopped onions
1 cup finely chopped tomatoes
1/4 cup finely chopped capsicum
1 cup soaked, cooked and drained rajma
1 tsp chilli powder
1 tsp roasted cumin seeds powder
salt to taste

Other Ingredients
4 tortillas
1 cup finely chopped tomatoes
1 cup finely chopped lettuce
1 cup finely chopped spring onion
8 tbsp sour cream
8 tbsp grated cheese


For the refried beans

  1. Heat the oil in a deep pan, add the garlic and onions and sauté till the onions turn translucent.
  2. Add the tomatoes and sauté for another 3 to 4 minutes.
  3. Add the capsicum, rajma , chilli powder; cumin seeds powder and salt, mix well and cook for 5 minutes or till the mixture is dry and keep aside.

Bean Filling

Wrapping it up

  1. Place a tortilla on a clean dry surface and arrange ¼th of the refried beans in a row in the centre.
  2. Arrange ¼ cup each of each tomatoes and spring onions over it.
  3. Finally sprinkle 2 tbsp of cheese and 1 tbsp of lettuce over it and roll it up tightly.
  4. Wrap a tissue paper around each burrito and serve immediately.

Salsa and Sour Cream

Few of the major ingredients in a Mexican meal is a hot, spicy salsa and a tangy sour cream.
Both these can be preserved and used over a period of time. Salsa can be stored in the refrigerater for a few days and in that case don’t add the onions. Add onions only at the time of serving.



6-7 tomatoes
1 onion finely chopped
3 capsicum, longitudinal pieces
5-6 green chillis
5-6 garlic cloves
olive oil for coating the vegetables
3 tbsp lemon juice
salt and pepper to taste
1/2 tsp sugar


1. Pre-heat the oven. Coat tomatoes, capsicum, green chillis and garlic with olive oil . Arrange in a greased shallow baking tray and keep and broil 10-12 mts. Remove and cool.

2. Skin the tomatoes. Combine the garlic, tomatoes, capsicum and green chillis and  run in a mixer grinder for a few seconds. Be careful not to make a smooth paste of it. It should be chunky and coarse.

3. Add chopped onions, salt, pepper, sugar and fresh parsley to the coarse paste and your salsa is ready.


Sour Cream


2 cup hung curd (at room temp)
approx 5-6 tbsp lime juice
salt to taste
red chilli flakes
fresh coriander chopped


1. Add the curd, chilli flakes,  salt in a bowl and combine well. Blend the mixture  till you get  a smooth consistency.

2. Slowly add the lemon juice and keep blending until  the curd begins to thicken. Add lemon juice till it reaches a sour stage.

3. Add the chopped parsley and chill.

Sour Cream


Primera experiencia de la comida mexicana

Food endeavors always work as a way to trot down the memory lane. Every family has a ‘remember the time when she added salt instead of sugar’ or ‘ the time when he thought “well, how important is baking powder in a cake mix”‘. Every first experience has a story associated and a memory created with it. No matter how many times you cook that dish, you are always taken back to the time it was first cooked by you. Be it Good, Bad or downright Ugly. 🙂

Mexican Cuisine will always bring back the memories of an exhausted sunday lunch.It was a farewell for few of our friends. Exhausted, simply because of the round the clock plans we had the previous 2 days  🙂 .Being our first attempt at this cuisine, we were clueless.. Any amount of prep seemed insufficient and the time seemed to fly. The batter for tortilla was messed up, the rice was a little pungent and the nachos had no hopes of making it on the menu. One of our friends decided to take a nap,while we fix up the chaos. Even though, we were all over the kitchen fighting little battles at different fronts, our friends made it easier to figure things out, with wonderful conversations to keep company and some not-so-great songs in the background!

After a couple of trial-&-errors, we got everything under control. Nice  freshly cooked tortillas ,nachos with salsa and cheese dip,burritos and a lovely, hot tomato rice sure make a delightful and hearty lunch. After the lunch came the hardest part, not the cleaning but saying ‘GoodBye’. However many times you say it, its always hard. With promises of staying in touch and hoping for a better tomorrow, we said our bittersweet goodbyes.

Within the next week or so, we decided to cook burritos again. Though the food was amazing, a few people were dearly missed. But, Mexican food will always remind me of them.

The following couple of posts will cover our this meal. Our ” Primera experiencia de la comida mexicana “.. our experience with mexican food!!

Mexican Meal


Spicy Savory Schezwan Sauce

Home cooked chinese food is like the ultimate weekend menu at our place. We all love the comfort of eating nice piping hot, saucy Chinese food on a lazy weekend. But off late we discovered that the ready made Schezwan sauce was too pungent for our taste. Eventually the Chinese food lost all its charm and we stopped cooking our favourite noodles. We tried ordering Chinese food but it was just too oily. Hence we had a very long break from our beloved Chinese food.But then last weekend we finally decided to get over this obstacle. We decided to make our own Schezwan sauce. Fresh, home made sauce, without any preservatives and so without the repelling pungent taste. We thought it would be quiet difficult, but it was rather very easy.The best part was we could control every flavour in that sauce and make it to our taste. And then those home cooked noodles tasted better than ever. It was the perfect way to end our weekend. Nice, hot, spicy Schezwan noodles with home made Schezwan sauce.


1 cup whole red chillies (kashmiri)
1 tbsp chopped ginger
1 tbsp chopped garlic
1 tbsp chopped green chillies
1 chopped onion
2 star anise ( crushed)
1 tsp red chilli pwd
1 cup tomato ketchup
1 tbsp soy sauce
1 tbsp chilli sauce
1 tbsp vinegar
1 tsp salt
1 tbsp sugar
ajinomoto a pinch
1/2 cup oil



1. Boil the red chillies in water for one minute, grind it to a rough paste.
2. In a pan, put oil, add ginger, garlic, green chillies, onions, star anise and saute until onions are just
3. Add the chilli paste which you have grinded, saute for one minute.
4. Add the rest of the ingredients and bring to boil.


5. Simmer for 5 minutes and the sauce is ready.

It can be stored like a pickle for a month


Homemade Pizza

Long weekends are always a much-awaited event. With days spent in planning the perfect weekend, the execution is left to the mercy of our ever-changing moods. A slow start to such events sets in a mood for other activities as well.. Cooking is no exception. On one hand we desire to eat something delectable.. something that will completely suit well to our palate.. and on the other hand we want easy food.. which will not require much effort. And that perfect meal is a Home Made pizza!!

The sheer smell of a homemade pizza, that’s well done 🙂 , just fills up a room, and serves as an entree to your pizza in itself.

Following is the recipe:   Since this was a last minute recipe, we had to work with the ingredients at hand. Unfortunately, yeast wasn’t one of them. 🙂

Pizza dough:

2  c. flour
2 3/4 tsp. baking powder
1 tsp. salt
1 tbsp. oil
3/4 to 1 cup water


Bell Peppers (All julienned!! )
Black Olives
Baby corn
American Corn kernels
Parmesan Cheese (grated)

Pizza-Chopped Veggies


1.Mix the dry ingredients. Add 3/4 cup water and oil. Stir until it forms a ball. If dough is stiff, add more water. The dough will be soft, not sticky.
2. Knead on a floured surface for 3-4 minutes.

3. Preheat the oven to 200°C for 10min.
4. After the base is ready, spread the pizza sauce. We used ready-made pizza sauce. Spread it perfectly until the edges.

5. Sprinkle the grated cheese, generously over the sauce. Add your choice of toppings in the quantities you wish. 🙂 Sprinkle a little salt and pepper and oregano.

6. Sprinkle a little more cheese. Remember this cheese just binds the toppings to the layer beneath. The actual contribution to the pizza is done by the lower cheese layer.
7. Bake at 200°C for 15-25 minutes or until the cheese start bubbling!



The Monsoon Special Bread Pattice

Bread Pattice -The finished dish

Monsoons in Pune are so refreshing. They come after 4 months of hot and dry summer. It is so romantic when it rains for the first time. The smell of the soil when the rain drops hit the sun baked earth is something we cannot try to describe in words. It is something to experience, feel and take in. The temperatures dip so fast that suddenly you feel this urge to have a piping hot cup of tea with a hint of ginger and something really hot to go with it. Typically the Punekars enjoy the kanda bhaji or wada paav!! Hot tea served with wada paav and rains pouring outside is a guaranteed recipe to attain nirvana for the food lovers.

Dishes like kanda bhaji, pakoras, wada paav are very tasty but extremely oily. All of them are deep fried to get that crunchy crust outside. So we thought that we should come up with a less oily subsitute for these dishes but at the same time something that retains its taste. Remember, we want nirvana for the food lovers.

Bread Pattice is no exception, traditionally, bread pattice is deep fried. Imagine the amount of oil the bread can soak when deep fried, when you try to bite into it, the oil oozes out leaving your lips smacking 😉

We tried to keep everything as is and change the way bread pattice is cooked. Instead of deep frying the bread we simply pan fry them. It consumes only 2 to 3 percent of oil that you would have to use for making it the traditional way and voila, there is no change in the taste at all.

Recipe for the bread pattice:

Serves : 4


1. Bread Slices 8
Ingredients for the batter:
1. Gram flour
2. Ajwain
3. Red Chilly powder
4. Salt.
5. Chopped coriander
Ingredients for the filling:
1. Boiled potatoes 1
2. Chillies 2
3. Garlic clove 1
4. Curry leaves
5. Turmeric
Ingredients for Garnishing (optional):
1. Chopped onion 1
2. Chopped coriander
3. Shev
4. Home made Tamarind Chutney or you can get the ready made packet.
1. Mash the boiled potatoes
2. Heat oil in a small wok, add mustard seeds, ground chilli-garlic paste to it along with some curry leaves, turmeric
3. Add the tadka to mashed potatoes and add salt to taste. Mix well
4. Remove the curry leaves
Take Gram Flour and salt to taste, pinch of baking soda, ajwain and chilli powder.
Stir and add water till the gram flour becomes porridgey.
Bread Pattice-Batter
Making the pattice:
Heat the pan with some oil
Take two slices of bread, add the stuffing between the two slices.
Make sure it is not overly stuffed till the edges.
Bread Pattice-Filling
Dip the bread in the batter both ways
Now pan fry the bread and wait till the batter is well cooked from both the sides.
Bread Pattice-Pan Fry
Once the pattice is ready, cut diagonal slits to the upper bread
Add a bit of tamarind sauce
Garnish it with chopped onions and corriander
Bread Pattice


Ella’s Birthday Treat: Vanilla Muffins

Ella turned two last week and these two years have been terrific, just like her!  She is our bundle of joy in every sense of the phrase. We remember bringing her home two years ago. It was raining very heavily. She was carefully wrapped in a blanket and placed on a soft piece of cloth at the bottom of the basket. I remember the look in her eyes, there was a little separation anxiety, a bit of fear and overwhelming innocence. We brought her home as a temporary arrangement that we made for our friend, to relieve her off the continuous attention Ella and her siblings demanded, and before we knew she was already a part of our family, never to be returned and well integrated. Ella changed our lives!

We wanted to cook something special for her, since she is not allowed to eat chocolate. What better than the simple, yet scrumptious vanilla muffins? One can get really very creative with the muffins. They are not too sweet, a little crunchy outside and soft and spongy inside and can be decorated them in a zillion ways. All in all it’s a great baking treat and we try to make it easy so that everyone’s kitty party, get together, tea discussions become a little more delectable.

On the occasion of Ella’s birthday, we present to you, our simplified version of the vanilla muffins. Hope you find them as easy as we do.

Happy Birthday Ella, our beloved doggie pooh!!!

Recipe to bake the Vanilla Muffins:

Portion: 12 muffins


2 Cups all purpose flour (maida)
1 Cup granulated sugar
1/2 tbsp + 1 tsp baking powder
Salt to taste
1 Cup milk
1 egg
1/2 tbsp vanilla extract
4 tbsp melted butter (regular processed butter)
Combine the flour, baking powder, sugar and salt in a large bowl.
Whisk milk, egg, melted butter and vanilla extract in another bowl.
Pour the mixture in the dry ingredients and whisk thoroughly until the sugar melts.
You may whisk it a little longer until the batter becomes light.
Preheat the oven at 200 degrees Celsius
Grease the ramekins with a little butter and place the cup cake holders in the ramekins.
Pour the batter equally until 3/4 of the holder. Leave some room for the muffins to rise
Bake for 20 minutes.
Muffins topped with whipped cream and fresh fruits make a great ensemble.