Spicy Burritos Recipe | Food Diaries | Zarnak Sidhwa | Mexican Food

Method:
Heat olive oil and add sliced onion, ginger and garlic. sauté until light brown. Now add Ground cumin, capsicum, chicken, baked beans, taco seasoning mix and hot sauce add little water if required. Keep thick consistency. Take tortillas and warm on tawa. Spread a layer of rice, lettuce, tomato salsa, cooked chicken, black beans, beaten yogurt and cream cheese. Sprinkle cheese on top. Fold tortillas and tuck in the sides and roll up tightly. Cut the burritos into half and serve.

Method:
Heat ghee in a pan, add pineapple pieces and sauté it then add a little water, let it cook with closed lid for 3 to 4 minutes until tender. Cook the rice till half done in water. Drain off excess water and keep aside. Heat ghee in another pot. Add cardamom pods and cloves to it. Sauté for a minute. Add in 2-3 ladles of half cooked rice and mix. Now add 1 ladle of sugar and spread it on top of the rice along with little amount of prepared pineapple. Cover this with another layer of rice. Repeat the same for the rest of the rice by making alternative layers of rice, pineapple and sugar. Do not mix it. Cover it with a lid and cook on medium flame for 7-8 minutes. Remove the lid. The sugar crystals will start to melt. Now gently give it a stir and cover again. Meanwhile in a pan, add ghee and roast chopped cashew nuts, almonds and raisins. Once the sugar melts completely, add in roasted nuts ,saffron and khoya. Give it a stir and cook for another 5-6 minutes without covering. Turn off the flame and serve hot.

Method:
Combine ingredients Add all of the ingredients to a small jar and stir (or shake) until evenly combined. Store. Use immediately or cover and store for up to 1 year.