Pasta and Paratha is a simple manifestation of my own struggle to bring flavor and pleasure to the mundane task of eating.
The process that finally culminates into the crucial decision of “what’s for dinner” can be exasperating. So, along the pages you will find menu ideas, party food, cooking tips, everyday fare and an occasional gossip!
More than anything this blog is about love and enjoyment of food and its preparation.
You are most welcome to share your recipes, tips and secrets.
So many times while eating a dish at a restaurant or bringing home a takeout we think “oh this is so easy, I can easily do it at home” but never really get around to doing it. And it is even easier for people like me to avoid the attempt, people who particularly like eating out as much as trying out new dishes at home.
One such dish we often bring home is the Burrito bowl from Chipotle and on a rainy Sunday some ripe green avocados lying on the kitchen counter motivated me enough to try out this awesome Mexican dish at home.
Looking at the list of ingredients you might feel there is a lot you need but most of them are commonly found in our refrigerator or pantry and the rest are easily available. The final dish is a “put together” thing so it is very convenient if you have a bunch of people coming over. Make all the preparations ahead of time and enjoy with your guests!
Cooked rice – 2 cups
Black beans – 1 can
Corn – 1 cup
Sour cream – 1 cup
Cilantro- ½ cup finally chopped
Lemon juice – 4 tsp
Guacamole – 1 cup (recipe below)
Spicy red salsa(store bought) – as tolerated
Red onion – ½ medium
Green bell pepper – ½ medium Lettuce - 1 cup
Mexican four cheese blend – 2 cups
Fajita seasoning – 1 tsp
Olive oil – as needed
Butter – ½ tsp
2 avocados scooped out and mashed with a fork
½ red onion finely chopped
2 cloves garlic finely chopped
1 tomato finely chopped
½ cup cilantro finely chopped
2 jalapeños deseeded and finely chopped
½ tsp cumin powder
2 tsp lemon juice
Salt and pepper
Mix all the ingredients really well adding the lemon juice towards the end. Guacamole is ready to go with anything you want it to!
Now start preparing for your chipotle bowl. Empty the can of beans in a pan with the liquid and heat adding salt, pepper and some cumin powder. Mix well, turn the heat off and set aside.
Heat 1 tsp olive oil and add finely chopped cilantro, cooked rice, lemon juice, salt and pepper. Mix well and turn the heat off. Keep aside.
Cook the corn or defrost if frozen. Heat the butter in a pan and sauté the corn adding salt and pepper. Keep aside.
Give the lettuce a rough chop and keep it covered in the refrigerator till it is time to use it.
Cut the red onion and bell pepper into thin slices. In a skillet heat ½ tsp olive oil and cook the onion first for a few minutes. Add the sliced bell pepper, salt, pepper and 1 tsp of the fajita seasoning. Cook on high flame for 2 minutes and turn the heat off. Keep aside.
To assemble your final dish take a deep bowl and start with cilantro rice as the base. Layer it with black beans, corn and the onion bell pepper stir fry. Add red salsa, guacamole lettuce and sour cream. Sprinkle a generous amount of the cheese and dig in!
·You can use cooked brown rice to make this dish healthier.
·“Chipotle” is a kind of smoked dried jalapeno chili pepper. The popular fast food chain restaurant named after it was established in 1993 in Denver, Colorado, United States.