Burrito Bowl Video by Tarla Dalal

Burrito Bowl Video by Tarla Dalal

Viewed 37258 times

The Burrito Bowl sounds elaborate, but the fact is that it is not too time-consuming. Moreover, it is a satiating one-dish meal, which is completely worth the effort. Here, rice is boosted with colourful veggies, ketchup and appropriate seasonings; layered with refried beans, sour cream and uncooked salsa; and finally garnished with cheese and other ingredients; before topping with crushed nacho chips, to make a totally irresistible one-dish meal. Refried beans is a staple accompaniment in Mexican cuisine and is readily available at stores, but making it fresh at home with tomatoes, spring onions and cooked rajma, gives an awesome flavour that beats any packaged option! Assemble each serving of the Burrito Bowl separately so that everybody gets an equal share of the goodies, and enjoy it immediately upon preparation.

Tweet

Recipe Description for Burrito Bowl

Ingredients

To Be Ground In To A Coarse Chilli-garlic Paste For Mexican Rice
5 whole dry kashmiri red chillies
4 to 5 garlic (lehsun) cloves

For Mexican Fried Rice
3 cups cooked rice (chawal)
2 tbsp oil
1/2 cup thinly sliced onions
1/2 cup finely chopped tomatoes
1/2 cup thinly sliced capsicum
salt to taste
1 cup boiled mixed vegetables (sweet corn, French beans, carrots)

For The Refried Beans
1/2 cup rajma (kidney beans)
1/4 cup chopped tomatoes
2 tbsp chopped onions
1/4 tsp chopped garlic (lehsun)
1/2 tsp finely chopped green chillies
salt to taste
1/2 tbsp oil
2 tbsp finely chopped onions
1/4 tsp chilli powder
1/4 tsp roasted cumin seeds (jeera) powder
1/2 tsp sugar
1/2 tbsp butter

To Be Mixed Into Sour Cream
1 cup hung curds (chakka dahi)
2 tsp lemon juice
salt and to taste

For The Uncooked Salsa
1 cup deseeded and finely chopped tomatoes
1/2 cup finely chopped onions
1 tbsp finely chopped coriander (dhania)
1/2 tsp cumin seeds (jeera) powder
1 tsp dry red chilli flakes (paprika)
salt to taste

Other Ingredients
2 tbsp finely chopped spring onions
4 tbsp grated processed cheese
1 cup coarsely crushed corn chips

Method

For the mexican fried rice

1. Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.
2. Add the prepared chilli-garlic paste, tomatoes and capsicum and sauté on a medium flame for 2 to 3 minutes.
3. Add the mixed vegetables and 1 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
4. Add the rice and salt to taste, mix well and cook no a medium flame for 2 to 3 minutes, while stirring occasionally.
5. Keep aside.

For the refried beans

1. Soak the rajma in enough water in a deep bowl and keep aside for overnight. Next day, drain well,
2. Combine the rajma, tomatoes, chopped onions, garlic, green chillies, salt and 1/2 cup of water in a pressure cooker and pressure cook for 5 whistles.
3. Allow the steam to escape before opening the lid. Keep the rajma mixture aside.
4. Heat the oil in a broad non-stick pan, add the finely chopped onions and sauté on a medium flame for 1 minute.
5. Add the rajma mixture, chilli powder, cumin seed powder, sugar, butter and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
6. Mash the mixture lightly using a potato masher.
7. Keep aside.

For the uncooked salsa

1. Combine all the ingredients in a deep bowl and mix well while mashing it with a back of a spoon. Keep aside.

How to proceed

1. To make the {span class="bold1"}burrito bowl{/span}, divide the rice into 4 equal portions. Keep aside.
2. Divide the refried beans into 4 equal portions. Keep aside.
3. Divide the sour cream into 4 equal portions. Keep aside.
4. Divide the uncooked salsa into 4 equal portions. Keep aside.
5. Just before serving, take a big serving bowl, place a portion of the rice and press it lightly using the back of a spoon.
6. Top it with a portion of the refried beans and again press it lightly with the back of a spoon.
7. Put a portion of the sour cream and spread it evenly using the back of a spoon.
8. Spread a portion of the uncooked salsa and spread it evenly.
9. Finally sprinkle ½ tbsp of spring onion whites and greens evenly over it, 1 tbsp grated cheese and ¼ cup coarsely crushed nacho chips.
10. Repeat steps 5 to 9 to make 3 more servings.
11. Serve immediately.

See step by step images of Burrito Bowl recipe

RECIPE SOURCE : Mexican Cooking