Vegetarian tacos

wBeans 1/2 container

Corns 1/2 container

Red and yellow bell pepper 1 medium sized each

1/2 red onion

Cherry tomatoes diced in 4 parts

1 green chilly

2-3 cloves of garlic

Salt

Cumin powder 2 tbsp

Olive oil 2 tbsp

Mix everything in a bowl and sauté and leave them for 15-20 min 

Roast in oven at 300 for 30 min and then turn to 400 for 10 more min 

Put in the refrigerator when gets down at room temperature

Take a taco and layer it as follows

Mixture

Grated Cheese

Lettuce

Guacamole

Hot salsa from la Victoria

Sour cream from daisy 

Achari paneer

Achari Paneer

Masala

• 1 tsp fennel seeds/saunf
• 1 tsp cumin seeds/jeera
• 1 tsp mustard seeds/rai or sarson
• ½ tsp nigella seeds/kalonji
• ¼ tsp fenugreek seeds/methi dana

other ingredients:

• 200 to 250 grams paneer, choppped in cubes or squares
• 1 cup fresh whole milk curd, 240 grams
• 1.5 tsp ginger-green chili paste or ½ inch ginger + 1 or 2 green chilies
• 2 dry red chilies
• a generous pinch of asafoetida/hing
• 1 medium tomato, chopped about ⅓ cup tightly packed chopped tomatoes, 75 to 80 grams of tomatoes
• 10 to 12 cashews or 2 tbsp cashews or 2 tbsp cashew powder
• ¼ tsp turmeric powder
• ½ tsp red chili powder
• ½ tsp coriander powder
• ¼ tsp cumin powder (optional)
• 1 or 2 tsp of mango pickle masala (optional)
• 1 to 1.5 tbsp besan
• ½ tsp kasuri methi/dry fenugreek leaves
• 3 tbsp low fat cream
• 2 tbsp rice bran oil or sunflower oil or mustard oil or ghee
• 1 tbsp chopped coriander leaves
• 1 tsp chopped mint leaves
• salt as required

Roast the masala and keep it aside

Add besan to the curd and make a good paste by stirring a lot. 

You can skip the cream garnishing part