CHUTNEYS

Eggplant Chutney (Brinjal Chutney)

- submitted by Dahlia on 01-02-2008 Ingrediants Eggplant - 1 Tomato - 1 Tamarind juice - 1/4 cup Asaefoetida powder - 1/4 tsp Corriander powder - 1/2 tsp Dry red chillies - 4 Oil - 1 tblsp Mustard seeds - 1/4 tsp Cumin seeds - 1/4 tsp Urad dal seeds - 1/4 tsp Curry leaves - 5 Salt - to taste Cilantro - handful

Method 1. Apply oil on all the sides of the eggplant. Roast it directly on the flame till the skin is charred. 2. Another option is to set the oven in broil mode and broil the eggplant. Be sure to turn the eggplant after each side is cooked. It takes app. 15-20 minutes for all the sides of the eggplant to get cooked. Let it cool down. 3. Once it cools down, peel the skin and mash the eggplant. 4. Heat oil in kadai and add cumin seeds and let it splutter. 5. Add dry red chillies, asaefoetida powder and tomatoes and let it cook for few minutes. 6. Grind the above mixture along with the mashed eggplant in the mixer and tamarind paste. Add salt to taste. 7. (optional) Heat oil in a small pan, splutter some mustard seeds and curry leaves and add it to the chutney. Garnish it with Coriander leaves.

Zucchini Chutney
- submitted by Dahlia on 01-24-2008

(Zucchini Pachadi, Zucchini Thuvayal, Zucchini Chammandhi)

Ingredients Zucchini - 1 (washed, peeled and cubed)-kOVAIKKAI Green Chillies - 3 (chopped) Tamarind pulp - 1/2 tsp Urad dal - 2 tblsp Coconut (grated) - 2 tblsp (optional) Garlic - 1 clove Asaefoetida - a pinch Cumin seeds - 1/4 tsp Mustard seeds - 1/4 tsp Cilantro - handful Curry leaves - 4 Red chilly - 1 Salt - to taste Oil - 2 tblsp

Method 1. Heat little oil in a pan, roast the urad dal and grated coconut till a nice aroma come. Keep it aside. 2. Next add zucchini pieces and green chillies to the same pan and fry till it becomes tender. 3. Add the garlic, tamarind, Asaefoetida, cumin seeds and cilantro and saute for few minutes. 4. Gind all the above ingrediants along with the roasted dal and grated coconut in a blender. Grind it to a fine paste with little water. 5. Heat oil in a pan, splutter the mustard seeds, curry leaves and dry red chilly. 6. Add it to the ground mixture. Serve with plain white rice or idlis.

Celery Chutney
- submitted by Dahlia on 02-25-2008

Ingredients Celery - 5-6 stalks (chopped) Green Chillies - 4-5 Ginger garlic paste - 2 tsp Turmeric powder - 1/4 tsp Cilantro - handful Salt - to taste Asaefoetida - a pinch Mustard seeds - 1/2 tsp Oil - 2 tblsp

Method 1. Heat little oil in a pan and add the chopped celery and saute it 5 minutes. 2. Add green chillies, ginger garlic paste and cilantro. Cook this for another 2-3 minutes. 3. Cool the mixture and grind it to make a smooth paste. 4. Heat the remaining oil in a pan. Splutter some mustard seeds and curry leaves. 5. Add the celery chutney to it along with salt, turmeric powder and asafoetida powder. 6. Simmer the chutney till the oil leaves separates. 7. This can be served with rice or roti and even spread over bread to make sandwitches.

Peanut Chutney
- submitted by Dahlia on 03-08-2008

(Groundnut Chutney, Verkadalai chutney, Moongphali chutney, Nilakadalai chutney) Ingredients Peanuts - 1 cup Dry red chillies - 5 Garlic - 2 cloves Tamarind - blueberry size Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp Curry leaves - 5-6 Onion - 1/2 (optional) Salt - to taste

Method 1. Roast the peanuts on stove top or in the oven. 2. After the peanuts are cool enough to handle, gtind it in the blender along with tamarind, garlic, onion and red chillies. 3. Add water to the desired chutney consistency needed. 4. Heat oil in a pan and splatter the mustard seeds, cumin seeds and curry leaves. 5. To this add the ground chutney, mix and switch off. 6. Serve with idli, dosa, upma, kichadi or rice.

Mint Chutney
- submitted by Dahlia on 03-10-2008

(Pudhina Chutney) Ingredients Batch 1 Mint leaves - 1 bunch Cilantro - handful Cumin seeds - 1/2 tsp Garlic - 2 cloves (optional) Green Chillies - 3 (or to taste) Lemon Juice/ Tamarind Juice - 1 tblsp Salt - to taste Batch 2 Yogurt / Coconut/ Peanuts - 1 cup (as needed for the type of chutney to be made)

Method Type 1 (Mint Chutney with yogurt) 1. Blend all the above ingredients above except yogurt till it forms a fine paste. Use little less lemon juice in this type of chitney as yogurt will also give some sourness. 2. Mix the yogurt to get a nice chutney consistency. 3. Serve with tandoori chicken and chicken kababs. Type 2 (Mint Chutney with coconut) 1. Blend all the above ingredients along with fresh grated coconut till it forms a fine paste. 2. Serve this type of chutney with dosa or idli or any south indian snacks. Type 3 (Mint Chutney with peanuts) 1. Blend all the above ingredients along with roasted peanuts till it forms a fine paste. 2. Serve this type of chutney with dhokla, dosa or idli. Type 4 (Mint Chutney with onions) 1. Blend all the above ingredients along with half an onion till it forms a fine paste. 2. Serve this type of chutney with chaats, sandwiches.

Coconut Milk Chutney

- submitted by Dahlia on 04-11-2008 Ingredients Coconut milk - 1 cup Curry leaves - 2 strands Garlic - 1 clove Ginger - Pea sized piece Green Chilly - 2-4 Cilantro - handful Turmeric Powder - a pinch Salt - to taste Mustard Seeds - 1/4 tsp Cumin seeds - 1/4 tsp

Method 1. Prepare the coconut milk to the desired consistency. If you are using store bought coconut milk, dilute it with water to get the desired concitency. 2. Blend together one strand of curry leaves, cilantro, cumin seeds green chillies, garlic and ginger. 3. Heat oil in a pan, splutter the mustard seeds and the remaining curry leaves. Add the ground mixture and fry for a minute. 4. Add the coconut milk along with the required salt and turmeric powder. Simmer it for 2-3 minutes and switch off. Serving Suggestion - This chutney goes excellent with aapam and idiappam. It is a nice variation to the sweetened milk that is traditionally served with aapams and idiappams. Serves : 1 or 2

Green Chutney
- recipe by Inara submitted on 07-07-2008 (Mint Chutney, Cilantro Chutney, Kothamalli Chutney, Pudhina Chutney) Ingredients Mint leaves - 2 cups Cilantro (Corriander Leaves) - 2 cups Onion - 1/4 Lemon juice - 1 or 2 tblsp Green Chillies - 10-12 Cumin seeds - 1 tblsp Salt - to taste

Method 1. Combine all the ingredients and grind to a smooth paste in a blender or mixie. (Do not use any water for grinding or use very little water. The moisture from the onions, cilantro and the lemon juice should be sufficient for grinding.) 2. Refrigerate or freeze and use as required. Variations - If you do not like the raw smell of onion in the chutney, just add 1/2 of a green bell pepper (capsicum) instead. - If you want to make a thicker chutney, add a handful of roastes peanuts. But for chaats, make the chutney as such. Tips - You can make this chutney in bulk and put it in ice tray. After it is frozen, put the chutney cubes in a ziploc bag in the freezer. This way you can take a cube and use it whenever needed.

Tamarind Date Chutney

- recipe by Inara submitted on 07-28-2008

(Imli Ki Chutney, Puli Chammandhi, Sweet Tamarind Chutney) Tamarind dates chutney is a sweet and tangy chutney commonly used in chaats and as a dip for many indian snacks. Ingredients Tamarind - 100 gms Dates (pitted) - 100 gms Jaggery - 100 gms

Method 1. Soak the tamarind and dates in little warm water for 15-20 minutes till it becomes soft. (You can put it in the microwave for a minute or boil it to speed up the process.) 2. Grind this with jaggery to a fine paste. 3. Pass it through a seive before using it. ( This can be stored in the fridge for upto a month. ) Variations - You can use sugar instead of jaggery and dates too.

Red Chutney
- recipe by Inara submitted on 07-29-2008

(Millagai Chutney, Dry Chilli Chutney) Ingredients Red Chillies - 10-12 Garlic - 4 cloves Ginger - 1" piece Salt - as required

Method 1. Blend all the ingredients together with little water to make a fine paste. 2. Store in refrigerator for upto 2 weeks. Serve with any chaats.

Coconut Chutney
- submitted by Dahlia on 12-13-2008

(Thengai Chutney, Nariyal ki chutney) Ingredients For Chutney Grated Coconut (preferably fresh) - 1 cup Dalia (Roasted channa dal, pottukadalai) - 1/2 cup Green Chillies - 3 (or as needed) Ginger - a small piece (blueberry size) Salt - as needed For Tempering Oil - 1 tsp Mustard seeds - 1/4 tsp Curry Leaves - 1 strand Dry red chilly - 1

Method 1. Grind all the ingredients under 'For Chutney' with little water. Add water as per the thickness of the chutney needed. 2. Heat oil in a pan and splutter the mustard seeds, curry leaves and dry red chilly. 3. Transfer the ground chutney to the serving bowl and add the tempering to it. 4. Mix it together and serve with idli, dosa, vada, bajji, upma, pongal etc. This goes very well with pretty much every south indian breakfast dishes.

Ginger Chutney
- submitted by Dahlia on 06-11-2009

(Allam Chutney, Inghi Thuvayal, Inghi Chammandhi)

Ingredients Ginger - 2" piece Channa dal (Bengal gram) - 2 tblsp Urad dal (Black Gram) - 2 tblsp Coriander seeds - 2 tsp Cumin seeds (jeera) - 3/4 tsp Tamarind - big lemon size Green chillies - 4-5 Dry red chillies - 3-5 Jaggery/Sugar - 1 tblsp Oil - 3 tblsp Salt - to taste

Method 1. Heat oil in a pan and fry chana dal, urad dal, coriander seeds, cumin seeds, dry red chillies and green chillies for 3-4 minutes until the dals turn golden brown. 2. Add the ginger pieces and tamarind and fry for another 2-3. (Make sure the flame is in medium to prevent the ingredients from getting burnt.) 3. After the mixture cools, grind it in a mixie with required water, salt and jaggery. 4. Serve with pesarattu, vada, upma etc.
Click to see another variation of Ginger Chutney.

Tomato Pickle
- submitted by Dahlia on 09-18-2009

(Takkali Urugai, Tamatar ka Achar, Tomato Pachadi) Ingredients Tomatoes - 8-10 Tamarind Pulp - 1 tsp Red Chilly Powder - 2 tblsp Turmeric Powder - 1/4 tsp Fenugreek Powder - 1/2 tsp Mustard Powder - 1/2 tsp Salt - 2 tblsp Oil - 2 tblsp For Seasoning Oil - 2 tblsp Mustard Seeds - 1 tsp Curry Leaves - 2 spings Asafoetida - 1/4 tsp

Method 1. Wash the tomatoes, dry it well with a clean kitchen towel and chop it. It is very important for the tomatoes to be dry. 2. Heat oil in a big vessel and the chopped tomatoes, tamarind pulp and salt to it. Cover the vessel and let it cook for half an hour till the tomatoes get completely mashed up. 3. Keep stirring to avoid it from getting burnt at the bottom. You have to be careful as there will be lot of splattering. 4. Add the turmeric powder, chilly powder, fenugreek powder and mustard powder to this. 5. Mix well and simmer till most of the liquid evaporates. Keep stirring at regular intervals. 6. In the meantime, heat the oil for seasoning in another small pan and add the mustard seeds, curry leaves and asafoetida. 7. Add this to the pickle and mix everything. Cook for another few minutes till the oil seperates from the pickle. 8. Let it cool completely before storing it in bottles or jars. You can refrigerate it or store it outside.

Allam Chutney
- recipe by Padmaja Reddy submitted on 05-09-2012

(Ginger Chutney, Inghi Thuvayal)

Here I am presenting Allam or ginger chutney. This is helpful in summer, especially for morning breakfast . Ingredients Ginger - 2 table spoons (finely chopped) Green chillies - 5 or 6 Cumin (jeera) seeds - 1/2 spoon Jaggery - 1 table spoon Tamarind paste - 1 spoon Coriander leaves - 1/2 cup

Salt - to taste

Method 1. Fry green chillies, jeera seeds and ginger in a pan without oil. 2. Mix all the ingredients with jaggery, tamarind paste and salt. 3. Grind all in to a fine paste. You may mix coriander leaves. You may serve this chutney with idly, dosa or utappam.
Click to see another variation of Ginger Chutney.

Vegetable Cutlets
- submitted by Dahlia on 04-12-2010

(Vegetable Patties, Vegetable Burgers, Veg. Koftas, Veg. Croquettes, Vegetable Balls) Ingredients Potatoes 2 medium (boiled and mashed) Mixed Vegetables 1.5 cups (like green peas, carrots, green beans, corn, etc) Paneer 3-4oz Onions 1/4 medium (finely chopped or grated) Ginger & Garlic - 1 tblsp (minced) Green Chillies 2 (finely chopped) Cilantro (Coriander leaves) 2 tblsp (finely chopped) Chopped Cashews - 2 tblsp Lemon Juice 2 tsp Red Chilli Powder 1/2 tsp or to taste Roasted Cumin Powder 1/2 tsp Salt to taste Maida - 2 tblsp (for coating the cutlets) Bread Crumbs about 1 cup (for coating the cutlets) Oil for frying Preparation Steps 1. Boil the potatoes and drain them immediately to prevent them from absorbing lot of water. Peel and

mash it and keep aside. 2. Finely chop or grate the other vegetables. You can also chop in a food processor. 3. Boil the other vegetables too. You can do it in the microwave or stove top. Squeeze out as much water as possible from the vegetables. This is very essential in making good cutlets. 4. Heat oil in a pan and saute the onions and ginger garlic paste for few minutes. This step is optional and removes the raw flavour in the onions and garlic. 5. Make a very thin batter with the maida and water. Keep it ready to dip the cutlets. 6. Spread the breadcrumbs also in a plate to coat the cutlets before frying.

Method 1. Take the boiled potatoes and vegetables in a mixing bowl. 2. Add the sauteed onion, ginger garlic mixture, green chillies, lemon juice, chopped cashews, salt, cilantro, cumin powder, turmeric powder and chilly powder. 3. Mix everything together. Taste the mixture and adjust any seasonings as per your taste. 4. Shape into round patties. You can also make the cutlets in triangular or oval shapes. 5. Dip each cutlets quickly in the maida batter and then roll it in the bread crumbs. The cutlets should be coated with the bread crumbs on all sides. 6. In the meantime heat oil in a pan for deep frying. 7. Gently drop each cutlet into the oil and fry until it is golden brown on all sides. Alternatively, you can pan fry the cutlets on a tawa. Serving Suggestions - You can serve the cutlets as a snack with ketchup, chilli sauce or green chutney. - You can also make a bigger cutlet and place it in between buns along with lettuce and chopped tomatoes to make a vegetable burger. - Make round shaped koftas with the mixture and use it to make gravies like malai kofta. Serves - 4

Green Chutney Sandwich

- submitted by Dahlia on 01-19-2011

(Cucumber Sandwich, Egg Sandwich) Ingredients Sandwich bread - 6 slices Butter - as needed Cilantro - 1 cup Mint leaves - handful Lemon juice - 1 tblsp Green Chillies - 5 Cumin seeds - 1 tsp Salt - to taste

Method 1. Combine the cilantro, mint leaves, green chillies, cumin seeds, salt and lemon juice in a blender/mixie. 2. Make a smooth paste (green chutney) without adding water. The lemon juice should be enough. 3. Take 2 slices of bread and trim the edges. 4. Apply butter on one side of both the bread slices. (If you prefer, you can toast the bread.) 5. Spread a generous amount of green chutney on top of the butter. 6. Put one piece of bread on top of the other to make a sandwich. 7. You can have a plain green chutney sandwich or add few pieces of cucumber in between and make a cucumber sandwich or place an omelette in between to make egg sandwich. 8. Repeat the same with the other slices of bread. You can refrigerate/freeze the left over chutney and use it later.

Ingredients French Bread - 4 Slices Bananas - 2 (sliced into circles) Honey - 4 tbsp Peanut Butter - 4 tbsp Butter - as needed for toasting

Method 1. Slice the bananas into circles and drizzle the honey over it. Gently toss it together. 2. Apply peanut butter on one side of each bread slice and spread the banana mixture over it. 3. Top it with the other slice of bread. 4. Heat a griddle, add little butter and toast the sandwiches till both sides are brown and crispy. 5. Drizzle some honey over the sandwiches, top with some whipped cream, fresh berries and enjoy as a snack or meal.

Bhaingan Bartha Sandwich

- recipe by raji ramakrishnan submitted on 03-06-2012

(Mashed Eggplant Sandwich, Bhaingan ka Bartha Frankie) Ingredients Bread - 4 slices Mozarello cheese grated - 1 cup Bhaingan ka Bartha - as needed Butter - for roasting the bread

Method 1.Apply the Bhaingan ka Bartha on the bread on one side and butter on the other side. 2. Put grated cheese on top of the bharta. Roast the bread from one side. 3. Roast another bread from both the sides and keep on top of the bhaingan bharta applied bread and serve hot with sauce. You can make Frankie also out of this.

Channa Chaat
- submitted by Dahlia on 09-16-2011 (Chikpea Salad, Spicy Bean Salad, Indian Salad with Garbanzo Beans) Channa Chaat is a chikpea salad that is very simple to make but packed with nutrition and tastes great. It is a versatile recipe that you can make with whatever ingredients you have on hand. You can try with different types of beans and veggies and add all seasoning according to your taste. It is a great recipe that can be served as an evening snack, as a complete meal for people on diet, as an appetizer for parties and for picnics. Ingredients Black Chikpeas (Kala Channa) - 2 cups (You can also use white chikpeas, green chikpeas or any other type of beans) Onion - 1 (chopped) Tomato - 2 (deseeded and chopped) Green Chutney - 2 tsp Boiled Potato - 1/2 cup (chopped) Cucumber - 1/4 cup (deseeded and chopped) Green Chillies - 2 (chopped) Cilantro - 2 tblsp (Chopped) Roasted Cumin Powder - 1 tsp Red Chilly Powder - to taste Chaat Masala - 1 tsp Black Salt (or white salt) - to taste Lemon Juice - 2 tblsp Sev for garnish Cilantro for garnish (You can also include other vegetables like raw mango, grated carrot, grated beetroot etc to the chaat.)

Method 1. Soak the chikpeas and pressure cook with some salt for 3-4 whistles or till the chikpeas are soft. (You can also use a slow cooker method for soaking and cooking.) 2. After the pressure is gone, strain the chikpeas in a seperate bowl. 3. Mix in the veggies. (You can add about 2 cups of assorted chopped vegetables like onion, tomato, cilantro, green chillies, capsicum, carrot, beetroot, raw mango, cucumber, boiled potato etc.) 4. Add the cumin powder, green chutney, chilly powder, salt, lemon juice and chaat masala. 5. Toss everything together. Taste it and adjust anything if needed. 6. Garnish with sev and serve. This tastes good when served warm or cold. Tips - You can try making this chaat with different kinds of beans. - You can also mix in some sweetened yogurt while serving. This gives a new dimension to the whole dish.

Sundal
- submitted by Dahlia on 07-30-2008

(Chikpea Salad, Chundal, Chikpea poriyal) Sundal is the most easiest evening snack that you can make. It is a very common streetfood in tamil nadu often served in beaches and parks. On the other hand, it is also a festive dish made by hindus (during navarathiri). It is made by soaking and cooking any dry beans. Then the beans is seasoned and garnished with fresh grated coconut. The commonly made sundal is channa sundal (with chik peas). The other sundal varieties are channa dal sundal, green gram sundal, green peas sundal, peanut(groundnut) sundal and kidney beans sundal. This can be had as a snack, salad or as a sidedish with rice. Ingredients Chick Peas (or any other beans) - 1 cup Onion (sliced lengthwise) - 1/4 (optional ingredient) Coconut (fresh grated) - 2 tblsp Salt - to taste Mustard Seeds - 1/2 tsp

Dry Red Chilly - 2 Curry Leaves - 1 string Asafetida - a pinch Oil - 1 tblsp

Method 1. Soak the chick peas over night, wash it and pressure cook with enough water. 2. Once the pressure is released, drain the water and keep aside. (Alternatively you can use canned chikpeas and skip the above steps. Use one whole can at a time. Discard the water in the can and wash the chikpeas before using.) 3. Heat the oil in a flat pan and fry the mustard seeds, asafetida, dry red chilly and curry leaves. 4. (optional) Saute the onions until it turns golden brown. 5. Now add the cooked peas and required salt and fry for a minute. 6. Add the fresh grated coconut, toss everything together and remove from heat. Serving Suggestions - This sundal is typically served as a snack in Tamil Nadu. It is also made during many festivals. - This can be had as a salad for people on diet. - This also tastes good as a sidedish with rice and some curry.

(Sprouts Chaat, Moong Sprouts Chaat)

Sprouting is a process where the seeds or grains are allowed to germinate. This naturally increases the nutritious value of the grain. It also increases the digestability of the same. Sprouts increase the vitamin and mineral content of the grain and decrease the carbohydrate and calorie content. Basically any whole legume or grains can be sprouted. Some sprouts have a change in flavour after sprouting. I've used whole green gram for this salad. But it can be substituted by sprouted chik pea, black channa or any bean. Ingredients Sprouts - 1 cup Onion - 1/2(Chopped)

Tomato - 1(Chopped) Green Chilly - 1 (Minced) Lemon - 1/2 Salt - to taste Cilantro - handful (chopped) Mint leaves - 2-3(finely chopped)

Method 1. Mix the onions, tomato,green chilly, sprouts, chopped mint and cilantro. 2. Add few drops of lemon juice to it with little salt. 3. Mix everything nicely and serve as a healthy snack. Tips - For a sweeter version, skip the green chilly and add a tblsp of honey instead.

Ven Pongal
- submitted by Dahlia on 03-27-2008

(Venpongal, Spicy Pongal, Kaara Pongal)

Ingredients Raw rice - 1 cup Green gram dal - 3/4 cup Asaefoetida - a pinch Salt - to taste Ginger - 1" piece (grated) Water - 5 cups For tempering

Cumin seeds - 1 tsp Whole black pepper - 1 tsp Curry leaves - 6-7 Ghee - 2-3 tblsp Cashew nuts - 6-7

Method 1. Soak the rice and dal in 5 cups of water for minimum of 10 minutes. 2. Add required salt, grated ginger and asaefoetida to this mixture and pressure cook for 3-4 whistles. (1-2 whistles more than making regular rice) 3. Heat ghee in a small pan, splatter cumin seeds, black pepper, curry leaves. 4. Add this to the cooked rice dal mixture after the pressure is released. 5. Fry the cashews in some ghee and add that too. 6. Mix everything together even when it is still hot. The rice and dal should be partly mashed up. 7. Serve piping hot with sambhar, coconut chutney and vadai. Some people also have pongal with Gojju.

Karupatti Kaapi
- submitted by Dahlia on 08-28-2008 (Chukku Coffee, Dry Ginger Tea) This is a spicy hot drink traditionally made as a home cure for cold and sore throat. For some people it is more than a remedy, its a part of life. There are people who drink this on a regular basis. Ingredients Dry ginger (Chukku) - 1/2" piece (ground or crushed) Karupatti (Palm Sugar) - as needed for sweetness Whole Peppercorns - 1 tsp Coffee powder/Tea leaves - 1 tsp (optional) Cumin seeds - 3/4 tsp Basil leaves(Tulsi) - 4-5 Water - 1.5 cup

Method 1. Boil the water in a saucepan with karupatti(palm sugar), dry ginger, crushed peppercorns and cumin seeds. 2. Add the coffee powder/ tea powder to this if needed. 3. Let this boil for 4-5 minutes. 4. Finally add the basil leaves(tulsi) and switch off. 5. Serve it piping hot as a remedy for cold and throat infection. Tips - If karupatti(palm sugar) does not give enough sweetness add little sugar. - Jaggery can be used instead of karupatti (palm sugar)

Chicken and Bean Burrito

- submitted by Dahlia on 01-25-2008 Burrito is a mexican dish which can be very easily made to suit our indian flavour and taste. It is a complete meal very delicious and satisfying. Here is a basic recipe which can be modified in hundreds of ways to suit to individual taste. Ingredients Chicken breasts (boneless skinless) - 2 Tortilla - 4 Beans - 2 cups (any beans soaked and cooked) Seasoning mix* - 2 tblsp (chilly powder, corriander powder, garam masala) Tomato - 1 Salsa - 3 tblsp Cheese - as needed Sour cream - for garnish Cilantro - for garnish Green Chillies - 2-3 (for garnish) Oil - 1 tblsp * as per taste Roll over one side

Method 1. Cook the chicken breast separately, shread it into small pieces. 2. Take a pan, heat some oil and fry up the shredded chicken. Remove and set aside. 3. Heat some more oil in the same pan. Add the cooked beans with little water. 4. Add any seasoning mix according to your taste. I made it indian style with little chilly powder, corriander powder, garam masala and salt. Let it cook for 2 minutes. 5. Add the shredded chicken, salsa and cheese to this and mix everything. Switch off after everything blends well. 6. Take a flour tortilla and heat it on a griddle or microwave as per package directions. 7. Place the filling in the middle and garnish with some fresh chopped tomatoes, green chillies, cilantro and sour cream. 8. Fold it as shown in the picture. Tips - Cheese can be reduced or totally skipped if needed. - The filling can be changed and seasoned as per individual taste. - Generally black beans is used for burritos. I have used red beans since that was what i had on hand.