Masala Taco

I love taco...crisp shell with soft beans, sour cream, guacamole, and favorite pico de gayo (chopped fresh salsa) Perfect combination of textures and flavors my my palate.

And it gets even more interesting with some delicious Indian flavors!! I had so much fun creating it....keeping all the taco components, here is an Indian version of a crisp and delicious taco. Also, these non GMO blue corn taco were very interesting to not pick up from sprouts market. Just warming a bit it the oven (350 F for 5-7 minutes) makes them crisp and tasty. This Masala Taco was a winner in my family!! Can't exlain how much fun it was to watch my husband relish it, and was surely nutritious for my waistline :)

The protein in my taco come from Indian flavor black urad dal which is also call 'Ma Ki Dal'. This spicy dal is often made in my kitchen and served with tandoori roti or rice. With great amount of protein and fiber, this is perfect for my vegetarian diet. Check out the benefits of this dal.

1/4 cup urad dal
2 cups water
2 tsp. oil
1/4 cup chopped onions
1 chopped tomato
Chopped green chili (optional)
2 cloves garlic chopped
1/2 inch ginger chopped
3/4 tsp. salt
3/4 tsp chili powder
Pinch of turmeric
3/4 tsp. garam masala

• Wash and soak urad dal for 3-4 hours. Pressure cook for 2-3 pressure whistles or till done.
• Heat oil in a pan, saute onions. When onions are pink and soft, add tomatoes. Mix well
• Add salt, turmeric, chili powder,  garam masala, chopped ginger and chopped garlic. Mix well and cook for 3-4 minutes till soft. 
• Add cook urad dal/black dal. Mix well and cook for 5 minutes to blend all the spices and flavors. Turn of the heat and garnish with cilantro.
• Leave it aside in a bowl to cool down a bit.

 

The other important component of Mexican food is fresh avocado guacamole. We just love fresh guac. on burrito, taco, or just with chips :) For my masala taco I made an Indian version of guac: Avocado chutney. I mashed 2 avocados, add some salt, lemon juice, and 1 tsp. homemade garlic chutney. So quick and easy for my garlic and avocado chutney is perfectly smooth and flavorful for masala taco.

Cachumber salad is a must have side in Indian cuisine. Cachumber is chopped salad with mainly tomatoes and onions. So is Pico de Gallo in Mexican cuisine. In our latest trip to Cancun, Mexico, My husband and I were able to witness a little workshop on Mexican Pico de Gallo. We learned that Pico de Gallo means beak of a roaster. This is a type of freshly chopped salsa seasoned with lot green chili, salt, and lemon juice. Fresh cilantro is also a must just like Indian cachumber salad. Check out my recipe of Pico. Below are some of the pictures of Pico de Gallo from our Mexico trip.

 

Here is my simple Pico cachumber for masala taco. 

It consists chopped onions, tomatoes, green chili, salt, lemon juice and cilantro.

HORN PLEASE

My Taco truck is all loaded and ready to go.

Crisp baked tacos

'Ma ki dal' Spicy Black Urad dal

Yogurt with little salt raita

Guacamole and garlic Chutney

Pico cachumber salad

Freshly chopped cilantro

HORN FOR TACO PLEASE!

Sigdi Ki Daal

It is late spring and early summer here in California, and we love spending time in our backyard. It is a perfect climate to spend time outside...neither cold and chili nor super hot. And sitting outside and cooking is lot of fun.

I had always heard my parents' say that food cooked over charcoal heat tastes better than the contemporary techniques. And after a long time of experimenting with flavors I agree: food cooked in claypots and over charcoal heat tastes delicious. The natural flavors of the food are restored by the slow cooking techniques, and also imparts smoky rustic aroma to the food.

Sigdi in India is a small charcoal grill. Although charcoal takes time to heat up but the heat reaches high temperatures and food is cooked to perfection. Even with clay pots, they do take time to heat up but can retain heat for a long time, cooking the food thoroughly.

You need not get fancy, even simple dal and rice tastes delicious.  

Ingredients (serves 2-3)
For Dal
1 cup toor dal (split pigeon peas)
4 cups water (3 cups water if using a pressure cooker to make dal)
1 tbsp ghee
1/4 tsp. mustard seeds
1/4 tsp. cumin seeds
1 cup chopped onions
1 chopped tomato
2-3 cloves garlic
1-2 chopped green chilies
1/4 tsp. turmeric
1/2-1 tsp. red chili powder
1+1/2 tsp. salt
1/2 cup water to de-glaze the pan

• In a clay pot wash dal and add 4 cups water. Soak it for 15 minutes.
• Cook on charcoal heat for 20-30 minutes or till soft.
• Place cooked dal aside. Place a pan over charcoal heat. 
• Add ghee. mustard seeds, cumin seeds, chopped green chilies, onions and chopped garlic. Saute well till soft. Add tomatoes and cook till they get soft. Add turmeric and chilli powder and fry for a minute. 
• Add tempering to dal.
• Add 1/2 cup water to the pan to de-glaze it. Add than water to dal. This will ensure no spice tempering goes waste.
• Put dal over charcoal heat again. Add salt and simmer for 8-10 minutes. 
• Garnish with chopped cilantro and serve.

For Rice
1 cup rice
2 cups water

• Wash rice, add water and keep the pot over charcoal hear. Cook uncovered till water boils and once water evaporates, cover the pot and keep it aside for 5-10 minutes. Do not mix the rice. It might break the rice strands or rice might get mushy.

For added flavor: pour a tsp of ghee over rice when done. Or serve ghee over rice and dal in a plate.

In a clay pot wash dal and add 4 cups water. Soak it for 15 minutes.

Cook on charcoal heat for 20-30 minutes or till soft.

Place cooked dal aside. Place a pan over charcoal heat. 

Add ghee. mustard seeds, cumin seeds, chopped green chilies, onions, and chopped garlic. Saute well till soft. Add tomatoes and cook till they get soft. Add turmeric and chilli powder and fry for a minute. 

Add tempering to dal.

Add 1/2 cup water to the pan to de-glaze it. Add than water to dal. This will ensure no spice tempering goes waste.

Put dal over charcoal heat again. Add salt and simmer for 8-10 minutes.

Garnish with chopped cilantro and serve.

Wash rice, add water and keep the pot over charcoal hear. Cook uncovered till water boils and once water evaporates, cover the pot and keep it aside for 5-10 minutes. Do not mix the rice. It might break the rice strands or rice might get mushy.

For added flavor: pour a tsp of ghee over rice when done. Or serve ghee over rice and dal in a plate.

Enjoy rustic cooking!!

Loquat & Mint Cooler

As some of you know we have a beautiful huge evergreen tree in our backyard. This fruit was very new to us when we moved in to this house two years back. It is called Loquat. Being from Mumbai, I had no idea about this fruit. I would say it is some what like amla or gooseberry when raw and the ripe one is like Kamrak or Star fruit. It is more on a sour side with slight sweetish tinge.

Looks like loquat is very popular in northern parts of India. While asking for suggestions from a Facebook community,  someone suggested I make a drink using sugar and chilled water. So here is my trial with very simple ingredients, and we loved it. I would love to call this loquat panna but in panna, the fruit is cooked, So I will try cooking loquat to make panna and will post in my next recipe.

Click on the picture below to check out my other loquat recipes.

Loquat Murabba

Punjabi style Loquat Pickle

Ingredients:

1 cup chopped and peeled loquats

2 tbsp. sugar (add more if you like it sweater)

3-4 mint leaves

1 tsp. rock salt

500 mL chilled water

• Wash, peel, and cut loquats.
• Add sugar and mint leaves and blend well.
• Add chilled water and rock salt to the loquat puree.
• Serve!

Wash, peel, and cut loquats.

Add sugar and mint leaves and blend well.

Add chilled water and rock salt to the loquat puree.

Perfect Spring & Summer Drink!!