Research "Ek Khoj"

Boiled and shredded chicken-1/2 c[I used equal amount of corn kernels]
Cheese-100g [ I used Mozarella and used very less quantity--about 3 tbsp for the filling and then I grated a little bit on top of the quiches before baking]

Ingridents:

2 1/2 cups dried pinto beans
1 onion
1/2 cup butter
1/2 tsp salt

Method:

Rinse beans and sort for debris.
Place in a large bowl and cover with cold water to soak at room temperature for at least 12 hours.
Drain the beans.
Place the beans along with the onion in a 3 qt pan and add enough water to cover by 1 inch. Cover and bring to a boil.
Reduce heat and simmer until beans are very tender and mash easily (about 2 1/2 hours).
Add water as needed to keep from boiling dry.
Drain, reserving 1 cup of the liquid.
With a potato masher, or in a blender or food processor, mash the beans until coarsely chopped. Add the reserved liquid as needed to make a past-like consistently.
Stir in the butter.Return all to the pan and cook, stirring constantly, over medium heat until fat is absorbed and beans are very hot.
Season with the salt.

Ingridents:

16 7 - 8 inch flour tortillas
1/2 C. sour cream
1 T. cilantro finely chopped
1 medium onion chopped
1 zucchini julienned
1/2 C. shredded carrot
1 1/2 t. ground cumin
1 T. oil
1 15 oz. can pinto beans rinsed and drained
1 4 oz. can diced green chili peppers drained
1 tomato chopped
3/4 C. shredded cheddar cheese

Salsa

Cut flour tortillas into 6 wedges each. Arrange wedges in a single layer on a cookie sheet that has been lightly sprayed with oil. Lightly spray the tortillas. Bake at 350° F. for 10 - 15 minutes until crisp and dry.
In a small mixing bowl, mix together the sour cream and cilantro. Cover and set aside in the refrigerator.
Add the oil to a large skillet. Cook zucchini, onion, carrot and cumin until tender crisp, about 4 minutes. Stir in the pinto beans.
Arrange the tortilla chips on a 12 inch ovenproof platter or baking sheet. Spoon the bean mixture over the chips. Top with tomatoes, green chilies and the cheese.
Bake at 350° F. for 5 - 8 minutes, until cheese has melted.
Garnish with fresh cilantro, if desired. Serve with salsa and sour cream.

Serves 6.

Ingridents:-

2 tablespoons [30 mL] vegetable oil (or light oil)
1 small onion, chopped
2/3 cup [160 mL] canned black turtle beans
1/4 cup [60 mL] grated Mozzarella cheese
4 soft tortillas, taco shells or pita breads

Burrito Filling

1 cup [250 mL] shredded lettuce
3 or 4 thinly sliced radishes or thinly sliced cucumber
3 to 4 pitted black olives, thinly sliced
1/3 cup [80 mL] chunky salsa, hot or mild

***See Sauces & Condiments for my "To Die For" home-made salsa!!

Method:-

In a fry pan, heat oil; brown onion for 4 to 5 minutes.
Mix in black turtle beans and cook for another couple of mins.
Mix in grated cheese.
As soon as cheese has completely melted, spread it, totillas and let cool a bit.
Garnish with mixed filling.Serve cold or reheated, in oven or microwave.
To Make the FillingDelicately mix together lettuce, radishes or cucumber, black olives and chunky salsa.
Really Good with Corn Salsa (See Sauces, Condiments & Dips)

Preparation time: 3 minutes
Cooking time: 10 minutes
Servings: 2

Ingredients:-

For dough:-

Maize flour 1/2cup
Maida 1cup
Oil 2tsp
Salt to taste
Water to mix

Method:-

Mix all the Ingredients together to make soft dough and keep aside for 2 hrs (cover with wet cloth).
Divide into small portions.
Roll out into very thin rounds.
Prick on the top and deep fry in very hot oil.
Remember it should not be like puffed puri.
While tacos are fried and start getting crisped fold into boat shaped and fry till golden yellow colour.
Drain and cool.
Store into air tight container.

For filling:-

Rajma 1\4kg
Onions 4
Tomatoes 4
Red chilly powder 2tsp
Garam masala powder 2tsp
Butter 30grms
Chopped onions 2
Chopped tomatoes 2
Chopped coriander handful
Finely shredded cabbage 1\4
Tomato sauce 2tsp
Chilly sauce 2tsp
Salt to taste

Method:-

Soak rajma over night and pressure cook with water.
Fry onions till pink in colour in butter.
Add tomatoes dry powder and rajma salt and butter.
Cover and cook over slow flame until gravy thickens.
Remove from the fire when finely thick.
Mash the stuff when it is ready and keep on the flame for making it thick.
Stuff the prepared tacos puri with prepared stuffing and top with all the topping mentioned.
Serve immediately.