Contents

Alu Paratha.......................................................................................................................... 2
Alu-Phulkopi: ...................................................................................................................... 2
Alu Bhaja ............................................................................................................................ 2
Begun Bhorta ...................................................................................................................... 2
Bhat Bhaja ........................................................................................................................... 2
BandhaKopi: ....................................................................................................................... 2
Baby Corn Mushroom Masala Recipe ................................................................................ 2
Chicken with veggies .......................................................................................................... 3
Chicken Stew ...................................................................................................................... 3
Chili Chicken ...................................................................................................................... 4
Cheesy Fresh Corn Casserole ............................................................................................. 4
Chichen tanduri: .................................................................................................................. 4
Chirer Pulao ........................................................................................................................ 5
Chowmin cutlet ................................................................................................................... 5
Jhinge Posto ........................................................................................................................ 5
Dal: ...................................................................................................................................... 6
Toor Dal: ..................................................................................................................... 6
Moog: .......................................................................................................................... 6
Musur: dal ................................................................................................................... 6
Chhola: ........................................................................................................................ 6
Tito Dal: ...................................................................................................................... 6
Gola ruti .............................................................................................................................. 6
Mochar ghonto I .................................................................................................................. 6
Mochar ghonto II ................................................................................................................ 7
Mango Pulp: ........................................................................................................................ 7
Mutton (1 KG) .................................................................................................................... 7
Ras Pao................................................................................................................................ 7
Sambar preparation: ............................................................................................................ 8
Tel-Potol with grated coconut and mustard (mustard oil) .................................................. 8
Pao Bhaji ............................................................................................................................. 8
Patol khosha bhaja (mustard oil)) ....................................................................................... 8
Paneer Kaju (white oil) ....................................................................................................... 8
Potoler Dorma ..................................................................................................................... 9
Potol posto .......................................................................................................................... 9
Pancake ............................................................................................................................... 9
Payas ................................................................................................................................... 9
Penn Pasta ........................................................................................................................... 9
Palak - Paneer (white oil) .................................................................................................. 10
Paneer (niramish) .............................................................................................................. 10
Soup .................................................................................................................................. 10
Sukto I ............................................................................................................................... 10
Sukto II.............................................................................................................................. 11
Meat tenderizer ................................................................................................................. 11
How to use papaya to tenderize meats? ........................................................................ 11
Mayonnaise ....................................................................................................................... 11
CORN AND BEAN BURRITOS ..................................................................................... 12
AluParatha
300 ata aar 1 ta boro dekhe alu (2 to didi ditto tahole belber somoy ata diye diye korte hoy) alu take hata diye nun chini,
ghee ba sada tel (50 gm) ektu beshi kore diye bhalo kore mekhe niye tarpore ata aar jol er boodle doi (chhoto chamocher
2/3 chamoch, mouri, kalojire dhone pata, nun misti aat ghee) rate mekhe rekhe sakale aaro ektu mekhe gol ba porotar
moto kore bela aar dubo tel e bhaja
AluPhulkopi:
ALu aar Phulkopi karai e phute uthlei namiye siddho kore jol phele deoa kopi aar alu nun holud diye halka bhaja (adha
siddho er beshi) tule rekhe tel e jire tejpata phoron, onion, adabata, tomato, jire bata bhalo kore kopsiye, motor suti (1/2
cup) 5/6 kaju badam bata kosiye, kpi ta diye nere chere, mosla mekhe gele poriman moto jol makha makha hobe- misti,
ghee aar groom mosla (1 ta elach, lobongo, darchini, bata baa age theke baniye guro kara)
AluBhaja

2 to Alu khosa chhariye kuriye nao then put in the water for 2 /5 minutes to remove the red/brown color then chipe
chipe tule niye ekta patre nun, holud aar chini diye 5/ 10 min mekhe rekhe dao ete jol beriye jaay tarpore khub chipe
jol jhoriye kalo anodized karai e 1/3
rd
tel diye chhaka tel e bhaja lal hoye ele sim e kore deoa tarpoire badam bheje
mishiye deoa

BegunBhorta
2 begun porao 15-20 min
2/3 Onion chhoto or boro, 1 koya rosun, 1 tomato
Dhone pata 1 mutho, kacha lonka 1ta, lebur rosh 1/4
th
lebur rosh, 1 pinch sugar, salt


BhatBhaja

1 lobonog, 1 darchini, 1 chhoto elach aar kaju bheje tule rakha- tarpore ektu beshi kore tel diye (sads tel ba musturd oil)
4/5 koya rosun, then 1 ta boro onion, baja hole 2 to din phetiye bhaja hoye elte, kouto chaler bhat (aage thakte siddho
kore rakha) kom aanche bhaja hoye ele ghee chhoriye namano

BandhaKopi:
Poddhoti ek sudhu piyaj chhara
BabyCornMushroomMasalaRecipe
Ingredients:
250 gm Mushrooms ( halved)
3 Tomat oes ( chopped finely)
1 Onion ( chopped finely)
1 Capsicum ( chopped finely)
100 gm Baby Corn ( halved)
1/ 2 t sp Ginger Past e
1 t sp Garlic Past e
2 Green Chilies ( chopped)
1 t sp Red Chili Powder
1/ 2 t sp Turmeric Powder


1 t sp Garam Masala
Salt ( t o t ast e)
1 t bsp Oil
Coriander Leaves ( chopped)

How to make Baby Corn Mushroom Masala:
Heat oil in a pan and fry onions, unt il t hey are golden brown.
Add in ginger- garlic past e and allow it t o simmer for 2 minut es.
St ir in green chilies and red chili powder.
Add in t omat oes and simmer for 5 minut es.
Add salt , garam masala and t urmeric powder
Then, add mushrooms, babycorn and capsicum.
St ir for five minut es, or t ill t ender.
Garnish wit h coriander leaves and serve hot .


Chickenwithveggies
Eta ekta fusion ranna bang ali style e, kintu ingredients nanarokom. Kintu khoob chotpot hoy r khoob healthy, especially
it's very good for students jader time ta sobcheye boro factor. Try kore dekhte paro.

Ingredients : Ground turkey, brocolli, green pepper (wht we call capsicum back home), garlic (minced), onion (chopped),
green chillies, green peas, tomatoes (diced/ puree/ sauce), turmeric, cumin n corriander powder.

Method:
Sada teler upore garlic die bhajo,
onion meshao, ektu norom hole ote tomato dao,
sob ektu bhaja bhaja hole ground turkey die dao. ebar baki sobji die dao,
o broccoli, capsicum, green chilli, tomato meshanor age ba porei diye dio.
taste onujayi gNuro mosla- holud guro, jeere guro, dhone guro (khoob olpo). Andaz moto noon dao, samanyo
ektu mishti dao (chini).
Mangsho ta oi sobjigulor jolei seddho hote thakbe, majhe majhe ektu nero r baki somoy dhaka diye rekhe dio.
Jol na dewai bhalo, nehat icche hole samanyo dite paro.
Jhal khele ektu red chilli powder die dao.
Eibar appearance dekhe jodi mone hoy mangsho mangsho chehara asche, tokhon besh khanikta green peas
die dao (jara frozen veg er pack use koro, tara peas n carrots o dite paro). Kichukkhon futte dao gota
byapartake kom anche dhaka die. Sob sheshe namiye nao- ichhe hole olpo garam masla guro dite paro
namabar age.
(ektu bland lagte pare, jara rich khete bhalobaso, tara ektu masla r lonka guro etc nijeder swad onujayi add kore nio)
ChickenStew
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ChiliChicken
1 KG te 1 and 1/2 lemon, salt ( 1 spoon), chili powder ( 1 spoon), corn
flower (2 big spoon) marinate for an hour
Mustard oil e chicken pieces gulo lal kore bhaja (somoy lage as need to
use low flame)
4 big onion kuchi kuchi kore kata, 5/6 kuchi chili, 2 small garlics, 3 inch
ginger chhoto kore kata, 1 tomato, dhone pata chhoto 1 anti kuchiye
Egulo bhalo kore bhaja
2 to egg phetiye abar nara 2/3 min
cup tomato ketcup (otherwise if it is sauce then it will be more sour in
taste) and 4 spoon soya sauce
Ektu nerei bhaja chicken ta diye nara and then at the end chicken dobano
jol
CheesyFreshCornCasserole

This casserole contains fresh corn, butter, eggs, fresh basil, shredded Cheddar cheese,
sour cream, and cornmeal. It is a delightful casserole that is baked in the oven and comes
out like a savory blend of spoonbread and corn puddingvery Southern!

Ingredients:

2 cups fresh corn, divided
1 stick butter, melted and cooled
2 eggs
1 cup sour cream
1 cup shredded sharp Cheddar Cheese
cup yellow cornmeal
teaspoon salt, optional (I did not add salt in the video, but I think the casserole would
taste better with salt.)
cup chopped fresh basil (If you are using dried basil, just use 1/3 as much.)
cooking oil spray

In an electric blender, puree 1 cup of corn, 1 stick melted butter, and 2 eggs. Pour the
pureed mixture into a large mixing bowl. Add the remaining cup of corn, 1 cup sour
cream, 1 cup shredded sharp Cheddar cheese, cup yellow cornmeal, teaspoon salt,
and cup chopped fresh basil. Mix well. Pour into a 2-quart casserole dish that has been
sprayed with cooking oil spray. Bake, uncovered, at 350 degrees for 40 to 45 minutes or
until top is golden brown and casserole is set. Serve immediately.
Chichentanduri:
Microwave oven e Convection option thakle Chicken tandoori hoy... even valoi hoy. Ami recently
try korechhi.

1.5-2kg Chicken leg ba other part boro kore kete nao. chicken piece er gaa ektu chire chire nao.
poriman moto salt, 1 ta pati lebur ros ar 1 teaspoon lal lonka guro diye 1hr marinate koro.

200 gm tok doi kaporer modhye niye jhuliye rekhe jotota somvob jol baar kore fele dao. ebar oi
doi tate 2 teaspoon ada-rosun bata, 1/2 pati lebu, poriman moto kashmiri lonka guro, salt, dry
methi pata guro, 1.5 teaspoon gol morich guro, food color (optional), alpo misti diye over night (6-
8hr.) marinate kore rakho.

convection oven pre-heat kore chicken piece gulo steel rack er upore sajiye approx. 250 degree
Centigrade e 35-45 min cook koro. erpor chicken bar kore niye plate e sajiye Salad, lebur ros
chhoriye dao.....

ChirerPulao

I n gr ed ien t s :
200 Chira / Poha
100 gm boiled mixed vegetables (potato,carrots, green peas etc)
1/ 2 cup cashew nut (washed)
... 2 chopped onion
2-3 chopped green chilli
1-teaspoon chopped ginger
1-teaspoon Sompu
1 or 2 bay leaves
1/ 2 cup oil
Salt & sugar according to taste.
1/ 2 cup grated coconut for garnish
3- teaspoon ground nut
1-teaspoon ghee
Pr ep a r a t ion :
1. Wash the chira and dry it on flat surface plate.
2. Heat the oil in a pan, add rai & bay leaves for saut .
3. Add onion, ginger, & chilli and fry it for till brown.
4. Add the vegetables, ground nut & cashew nut and fry it for a min.
5. Then add the pre-washed chira and mix well.
6. Add salt & sugar to taste and cooked it for 5 min in low fame and mix ghee.
7. When dish is ready, serve hot.
Chowmincutlet
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JhingePosto
Jhinge tag hose neoa (bichi phele), alu o ghose neoa, tel beshi l tel e jire , tejpata, sukno lonka, tomato kosiye alu
aage diye nere chere jhinge diye nun holud diye cup posto bata, samanno jol diye sim e kore namanor aage misti

Dal:
ToorDal: totamto aar jore moru aar sukno lonka ghee tel e phoron namanor aage misti
Moog: daal tel e halka lal kore bhaja, ada bata, 2 to city diye rekhe dao, dal e kata, poriman
moto jol diye 1 ta pute namano, tel e - jire, tomamto, lonka, korai suti, badam, non misti, holud tel e
diye bheje kosiye, dal dhele dao, phute utle nun misti dekhe, groom mosla, bhaja jire guro (ba
kosanor somoy kacha jire bata)
Musur:dalsiddho kata deoa tarpore phute uthle namano
Tel e- kalo jire/ pach phoon, tomato, sukno lonka, nun holud, misti, dhone pata tel er opore
Chhola:citi, kata, photano pressure e dal er jol phele dao
Tel e: adas bata kasuri methi1 spoon, piyaj, tomato ada, kaju bata, kosiye dal dhele
-ada bata toor dal,
Buli- piyaj rosun debe na, bhaja ba kacha dui I chole
TitoDal: kacha mug dal siddho kore uchhele dubo tel e laal kore nun holud makhiye age
theke bhaja siddho dal e kata aar jol diye namano then tel er opore mouri/pach phoron, ada,
sukno lonka , uchhe kora kore bhele daal ta dhele deoa, namanor 5/10 min aage diye phutiye
namano

Golaruti
1/4 cup sooji 1/4 cup, 30 min before water e bhejano, with 1/2 spoon salt,
dhonepata kachalonka kuchi,
tomato/capcicum scissor cut,
1 spoon maida,
tawa - alpo tel e dhoya berono should be really really hot, batir pichhon
diye spread
MocharghontoI
1 cup raw ground coconut (available in frozen section of Asian grocery stores)
1 cup 2% milk (Lactose free if necessary)
Aromatic spices Ground together seeds from 5 green cardamom pods, 5 cloves and a 1 inch
bark of Ceylon True cinnamon
2 Tbsp mustard oil
3 Bay leaves
1 tsp cumin seeds
1 Tbsp garlic-ginger paste
1 Idaho potato, skinned and chopped in 1 cm blocks
1 tsp red pepper flakes (or to taste)
Salt to taste
2 Tbsp chopped coriander leaves for garnish
Mix coconut and milk. Cannot be substituted with coconut milk you will lose the crunchiness coming
from ground coconut. Set aside.
Heat the mustard oil until smoking. Reduce to medium. Add bay leaves and cumin seeds. Add the ginger-
garlic paste. Fry for a few minutes. Add the potato cubes and toss until golden brown. Mix the cooked
blossoms. Fry gently for a few minutes.
Now add the coconut and milk mixture. Mix gently, add salt and red pepper and cook until the potatoes are
cooked through and the liquid evaporates. You may need to control moisture and heat content by increasing
the flame (or closing the lid and reducing heat) if potatoes are cooking quickly (or taking longer to cook).
At the end, add the aromatic spice blend, toss and switch off the flame. Serve hot with chopped coriander
leaves excellent with chappati accompanied by daal and raita.

MocharghontoII
1. Clean the Florets of the flower properly,take the middle stem of the florest and cut all the florets
into peiecs.
2. Soak the florets pieces in Lime water used for Bettle leaves(Pan) .for more than ahour. If the Lime
is not available it can be soaked in Turmeric powder and water.
3. Cut the potatoes into pieces.
4. Boil the florets in plain water after taken out from the lime water or turmeric water for 10minutes
or boil in the pressure cooker for 3-4 whistles.
5. Drain out the water and keep it aside.
6. Heat the skillet or kadai with 4-5 Tablespoon of oil and fry th e potatoes. Keep it aside.
7. Put Bay leaves2-3 nos in the rest of remaining oil along with sugar1/2 teaspoon for caramalising.
8. Make fine pieces of Coconut and fry it in the oil with 1/2 teaspoon of whole Jeera.Put the Soaked
Bengal Grams in it and add the Masala paste to it.
9. Fry all the ingredients and put the fried potatoes in it along with the boiled Florets along with 1
teaspoon of salt ans one teaspoon of turmeric powder.
10. Put the flame on slow heat and pour 1/2 cup of water in it to boil the potatoes. After the potatoes
are boiled and the water get s dried,pour the Garamasala and Ghee for taste.
11. Shimmer it for sometime and serve it with Bengali Moong Daal and Rice.

MangoPulp:
wash th mango
pressure cooker without water - 1 whiestel - 3 ltr
peel off, and pulp hand,
pulp in mixer , add 1cup sugar, 1 pibch of salt,


Mutton(1KG)
(2 spoon)Vinegar, nun, ada Mansgho,
Anekta Tel 3 onion(1/2 ghosa, tel e ), 1 rosun, 1 inch ada, bte nun holud, jire bata (ektu beshi) 1 ta tomato (groom e
tomato), anekkkhon kosano pray 1 hr , sim e kosano

RasPao
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Sambarpreparation:
Toor dal. Beans etc vegetable
Saute the vegetables in oil, dal boiled,
TelPotolwithgratedcoconutandmustard(mustardoil)

Sorshe posto bata with kacha lonka (sorshe :posto 2:1), kacha
lonka 2 to in 500 gms potol
Potol kete niye bhalo koe lal KORE kara BHAGA with salt. Half
cup coconut grated and pore bata ta 5 min bhajte hobe. Then sugar
and water

PaoBhaji
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Patolkhoshabhaja(mustardoil))
Half Siddo kore jol phela mixie te 1 ta kacha lonka, 3 koya
rosun mast
Tel er opore kalo jira and sukno lonka er bichi chire deoa, nun diye
lal kore bhaja

PaneerKaju(whiteoil)
Sada tel e ektu lal kore bhaja (3 pcs) (beshi bhaja na)
Tel er jire tejpata(1 ta chire) dumo kore kata alu bhaja lal kore with
slight salt and halud(which should be just enough for the potato on
the karai)
Jire (2 spoon in bog sppon), tejpata( 1 ta), ada (2 inch), lonka (2
to), darchini ( 1 inch) bata
Alu bhajar pore bata ta diye nara
Kaju (1/4
th
cup) kismish (1/2 cup) bata , abar eltu nara (beshi narle
kaju chhere jabe
Then chini, salt, khnaikkkhon photarpore paneer diye 5 min
phutiye jhol jhol rakha
Taste should be little more as paneer and potato both with such it

PotolerDorma

Gota potol halka khosa chhariye dana gulo bhitor theke baar kora, 2 piece kore perhead,
8 pc potol e 1 ta narkel, posto and same porimaan posto alada alada bte mekhe pur kore
potol er modhye dhokano
Moida/ata diye much aatkano, sada tel e bhaja
1 ta gota onion bheje diye baki narkol aar posto ta alpo bhaja, 2 to kacha lonka, halka
samanno guro lonka, misti aar nun diye alpo bhaja, alpo jol diye misti diye togbok kore
phutle potol gulo chere dao, phute ga makha hole misti nun dekhe namano

Potolposto
4 fali kore kete tele lal kore bhaja (mustard oil)
Paste: For 500 potol 6 spoon, 1 spoon white mustard, 1 green chili
Karai e ei bata ta jol e mishiye dhele dao, + nun, holud, chini
After half way through coconut milk, chhoto hatar ek hata, ektu beshi o
deoa jaay

Pancake
1 1/2 cups floor
3 tsp baking powder
1 tbsp white sugar
1 tsp salt
1 1/4 cup milk
2 egg
3 tbsb butter melted
Mix the floor, baking powder, salt and sugar in a deep mixer pot. Then pour eggs, milk
and butter and mix well with the egg bittener. Once the batter is thick, pour butte on the
pan and make pancakes

Payas
6 to 7 liters of full cream milk should be brought to boil and condense for 1 and hours
by putting 2 tejpatta, 7/8 chhoto elach. Put 2 to 3 handful of gobindobhog rice and all the
nuts (kaju, almond, khejur and pista) soaked for an hour or so. Let it boil for 45 minutes.
Put the nolen gur and 1 small spoon salt.
PennPasta

Take cup while oil and fry 1 and chopped onion and 5/6 garlic (cutting into small
pieces) till brown. Chop carrot, cauliflower, beans, peas and corn and any other vegetable
of your choice into it and let it soften by covering the lid and putting into simmer.
Once the vegetables are golden brown, and completely cooked, put double the amount of
full cream milk and bring it to boil. Put the Penn pasta and cook till it softens. Put 2 or 3
grated cheese cubes in it. Put salt and freshly grinded pepper. Serve hot.
PalakPaneer(whiteoil)

2 anti palak e 1 pc paneer
Palak siddho kore mixie te paste kora with water
1 spoon ghee te 5/6 ta kaju bhenge bhenge alpo bhaja
Sada tel e ektu lal kore bhaja (3 pcs) (beshi bhaja na)
Tel e kasouri methi(1/2 spoon) diye gote gorom masala (2 to elach,
1 inch dalchini) diye onion ( 1 big) chhoto chhoto kore kata bhaja
Then 4 coya rosun, 1 inch ada bata, salt, 1 kacha lonka kuch kuchi
kore kata- bhalo kore bhaja
1 cup doi phtiye (spoon diye) tel er opore bhaja
Then put water, salt, sugar, palak , and paneer diye phutiye
namano

Paneer(niramish)

1 ta gota piyaj kuchi kata, 1 ta capsicum, 1 pc paneer, 3 potato, 3 big carrot, 3 tomato,
Paneer piece kore alpo bhaja sada tel e, tule niye capcicum halka bhaja, tule niye Onion,
tejpata, gota sada jira phoron diye tomato chhoto kuchi kore kata chhilos eta bhaja, halka
narachara kore, ada bata and jira bata ektu beshi soman somna poriman, kacha lonka 2 to
diye bhaja,
Bhaja hole capcicum, holud, nun diye bhalo kore koshano,
tarpore Carrrot and potato chhoto piece kore siddho kore niye (1 ta sity) mosla kosar
modhye deoa, ektu nara chara kore porimaan moro jol,
khanikkhon futle paneer, then misti and nun dekhe namano

Soup
Cut all the vegetables of same small size: Cauli, carrot, beans, 1 alu, wash 3 times
Karai kacha jol e bosiye chapa Dhaka nun diye pray 20/30 min, bhalo siddho hobe
After siddho, give maida 1 spoon, kacha dudh less than 1 glass, butter 2 spoon,
namanor aage golmorich guro

SuktoI

1. 1 kacha kala, karala 1, 1 ta alu,
2. Beans 2-3), carrot (1), sojne data (1-2 to), pepe(1 long piece), jhinge ba potol,
sosa
3. Sobji kete nun halud makhaiye rekhe dite hobe
4. sobji kuchi kore kete bheje tule rakha, Tel ektu beshi lage
5. sada bori tel e bheje tule rakha
6. tel e randhuni and tejpata phoron, 1/4th inch ada bata, karala chhara onno sob
sobji eksathe nara, salt, jol diye phota (anekta jol lage)
7. photar pore karala, bori, sugar and posto (1 big spoon), coconut milk (1/4
th
pc)
diye ektu photano (beshi photano cholbe na) and namano
SuktoII

Karala 1, beans 100, 1 gajar, 1 kachkala, begun, sojne data 2 to, jinge/potol/shim 1 ta
Misti alu 1 ta, normal alu 2, khub chhoto chhoto kore kata

Karala ta jhurjhure kore kete, bheje soriye rakho
Sob torkari pach phoron phoron diye sob eksonge bhaja
Bhaja hole, ada bata (1 spoon) nun, holud diye aar 5 min bheje (kacha adar gondho jeno
na thake)
Jol diye photano
Shese bori bhaja (sada/musur dal) sorshe aar randhuni miliye 1 spoon bata, misti, coconut
milk (dale r hatar ek hata), then uchhe bhaja diye dao , ekty photao tarpore namao


Meattenderizer
Howtousepapayatotenderizemeats?
The most common meat tenderizer used in India is raw (un-ripened) papaya
The leaves, and green skin of raw papaya contain an enzyme called Papain. The connective tissue in the meat breaks
down when it comes in contact with Papain. Papaya is preferred tenderizer for red meat (Lamb, Mutton, Goat, Beef). It
can be used for fowl. The preferred tenderizer for fowl is Yogurt How to use yogurt to tenderize meats?

You should NOT discard the tenderizing paste. When the connective tissue gets gelatinized, the gelatin gets mixed with
the tenderizing paste. If you discard the tenderizing paste, you will throw out a lot of flavor.

In United States, Papain is available in Grocery stores as Adolph's Meat Tenderizer. You can also buy Papain in tablet for
at health food stores.

If you score the skin of a raw Papaya with knife, the fruit will exude a milky white substance known as the latex that
contains Papain.

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CORNANDBEANBURRITOS
A rich and de|icious gujiyas fi||ed with khoya/mawa and dry fruits.
Cooking Time: 20-30 minutes
Servings: 4
Preparation Time: 30-40 minutes
Category: Veg
Ingredients
Corn kerne|s 100 grams Bean sprouts 250 grams Refined f|our torti||as 4 Mozzare||a
cheese 1/2 cup Sa|t to taste B|ack peppercorns,crushed 10-12 Lemon juice 1 tab|espoon
Tomato,chopped 1 medium Lettuce,shredded 1/2 cup Spring onions,chopped 2 Green
chi||ies,chopped 2 Spicy sa|sa 1/2 cup Sour cream to serve
From the book :
Wrap n Ro||

Method
Preheat the oven to 200 C. Mix cheese, sa|t, crushed b|ack peppercorns, |emon juice and
sprouted beans in a bow|. In another bow| mix together tomato, |ettuce and spring onions we||.
Add corn kerne|s and green chi||ies and mix. P|ace the torti||as on a p|ate. Arrange cheese
and beans mixture, corn and tomato mixture in |ayers. Sprink|e sa|sa and fo|d each torti||a
over. Arrange in a baking dish and bake in the preheated oven for twenty minutes. Serve hot
with chi||ed sour cream.