Burritos
How to cook
Step 1
Drain the beans and place in a pressure cooker with ½ chopped onion, garlic and
2 cups water. Close the cooker and wait till you hear the first whistle from the cooker.
Reduce the flame and cook for 20 minutes. Now remove cooker from the flame. When
the pressure drops, open the cooker and with a potato masher, mash the beans well.
Step 2
Heat oil in a pan and add the chopped onions. Fry till it gets light brown. Now add the
tomato puree and stir for a minute. Add the mashed beans, salt and red chilli powder.
Mix it well. Bring to a boil. Lower the flame and cook, till a thick bean paste is ready.
Now keep it aside.
Step 3-For the filling
Heat oil in a pan. Cook onions and garlic till they get soft. Add ½ cup French beans
and carrots. Stir-fry for 2-3 minutes on moderate flame till it’s tender and yet crisp. Add
the mushrooms and stir for 1-2 minutes. Lastly, add cabbage, paneer, coriander, wine
(optional), vinegar, 1 tsp salt, ½ tsp red chilli flakes and ½ tsp pepper or as per your
taste. Cook for 2-3 minutes. Remove from the flame. Mix well and add the jalapenos.
Step 4-For the salad
Mix all ingredients of the salad in a bowl and toss them together lightly.
Step 5-Assembling the Burrito
To assemble the Burrito, spread a very thin layer of refried beans on a tortilla, covering
all edges with bean paste. This helps stick better. Place some filling in a row in the
centre. Sprinkle 1 tbsp boiled rice on it. Put some salad. Fold over and roll forward to
get a roll. Repeat with the remaining tortillas.
Step 6
Pre-heat Healthy Fryer for 5 minutes at 200° C. Keep the burritos in fry basket and
close it properly. Keep the Healthy Fryer at 200° C for 12-15 minutes. Mid way, remove
the burritos from the fryer and turn to cook uniformly. Serve whole or cut into pieces,
topped with some ready salsa and salad.
Healthy Fryer
Cooking Time: 35 minutes
Temperature: 200° C
Preparation Time
1 hour
Ingredients
Refried beans:
1 cup red kidney beans (rajmah) soaked overnight.
½ of a small onion chopped.
2 tbsp olive oil.
1 small onion chopped finely.
5 tbsp tomato puree.
½ tsp red chilli powder.
1 ¼ tsp salt.
4-5 flour tortillas.
Vegetable Filling:
2 tbsp Olive oil.
1 onion sliced.
6 flakes garlic crushed (2 tsp).
½ cup French beans sliced lengthwise
into thin long pieces.
100g mushrooms thinly sliced.
100g paneer cut into long fingers.
½ cup cabbage shredded.
2 tbsp chopped coriander.
2 tsp white wine (optional).
1 tbsp vinegar.
1 tsp salt.
½ tsp red chilli flakes.
½ tsp freshly ground peppercorns.
A few pickled jalapenos chopped (2 tbsp).
½ cup carrots-thin long pieces.
Salad:
3-4 lettuce leaves shredded.
2 spring onions chopped finely including the greens.
2 tomatoes deseeded and chopped.
1 green chilli chopped.
½ cup cheddar cheese grated.
To serve:
1 cup boiled rice (optional).
10 flour tortillas.
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Healthy Fryer
Cooking Time: 18-20 minutes
Temperature: 160° C
Preparation Time
30 minutes
Ingredients
200g paneer.
1 big lemon-juiced.
1 ½ tbsp ginger-garlic paste.
Salt and red chilli powder to taste.
1 tsp ajwain.
3 to 4 papad.
5-6 tbsp corn flour.
1 cup water.
Cottage
Cheese Sticks
How to cook
Step 1
Cut the paneer into long pieces.
Step 2
Make a marinade of lemon juice, ginger-garlic paste, ajwain, salt and red chilli powder.
Dip the paneer pieces in the marinade and then roll in dry corn flour. Keep it aside for
15-20 minutes.
Step 3
Roast 2-3 papad. Crush them to fine pieces. Take ½ cup water and dissolve 2 tbsp of
corn flour in it. Dip the prepared paneer pieces in the corn flour solution and then roll
them on the crushed papad pieces.
Step 4
Pre-heat Healthy Fryer for 5 minutes at 160° C. Arrange the paneer in the fry basket and
close it properly. Keep the Healthy Fryer at 160° C for 18-20 minutes. Mid way, remove
the paneer sticks from the fryer and toss well to cook uniformly. Serve hot with ketchup
or mint chutney.
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