Bhojan Bites

If you love chunky salsa with visible tomato pieces —the kind you scoop up with tortilla chips—this chunky store-style salsa recipe is exactly what you need. It has the perfect balance of texture, tang, mild heat, and thickness , similar to popular grocery store or restaurant salsas, but made fresh at home. Unlike smooth blender salsa, this version keeps small tomato chunks , making it ideal for chips, tacos, nachos, and burrito bowls. Chunky Store-Style Salsa Recipe Ingredients 4 medium ripe tomatoes, finely chopped (or 1 can diced tomatoes, drained) ½ medium onion, finely chopped 1–2 jalapeños, minced (remove seeds for mild) 2 cloves garlic, minced ¼ cup cilantro, finely chopped 1½ tablespoons vinegar or lime juice 1 teaspoon salt (adjust to taste) ½ teaspoon sugar ½ teaspoon cumin powder ½ teaspoon paprika or mild chili powder 2 tablespoons tomato paste (for thick, jar-style body) 1 tablespoon oil How to Make Chunky Store-Style Salsa ...

This Smash Rajma Taco is an easy Indian–Mexican fusion recipe made with a crispy tortilla-paratha, smashed rajma–aloo filling, crunchy veggies, paneer, and a creamy yogurt–garlic dip. Fast, healthy, and perfect for busy days. ⭐ Ingredients 🌮 Smash Rajma Taco — 4 Servings Ingredients Rajma Smash Filling Boiled rajma (kidney beans) — 2 cups Boiled potato — 1 cup (2 small potatoes, lightly mashed) Sweet corn — 6 tbsp (⅜ cup) Oil — 2 tbsp Cumin seeds — 1 tsp Onion — 1 small (~½ cup), finely chopped Green bell pepper — ⅔ cup , finely chopped Garlic — 2 tsp Ginger — 1 tsp Cumin powder — 1 tsp Sabzi masala — 2 tsp Amchur powder — 1 tsp Red chili powder — 1 tsp Salt — 1½ tsp (adjust to taste) Breadcrumbs/crushed cornflakes — 2–4 tbsp (if needed for binding) Tortillas / Parathas Whole-wheat tortillas or homemade parathas — 4 large Yogurt–Garlic Dressing Hung curd / thick yogurt — 1 cup Garlic powder — 1 tsp Black pepper — ¼–½ ts...

Ingredients  4 cups cooked white rice 1.5 cups chopped red bell pepper 1.5 cups green bell pepper 1.5 cups chopped onions 1.5 cup Mexican cheese blend 1 cup chopped cilantro 2 cups corn kernels 2 medium sized tomatoes puréed 2 tbsp lime juice 2 garlic cloves minced 2 tsp cumin powder 2 tbsp olive oil 1 jalapenos , slices 1 large avocado 1 can (14 oz) black beans ( you can also boil soaked black bean ) 1 tsp salt Method  Prepare rice in instant pot or rice cooker. I use 1 cup rice to 1.5 cup water ratio to make rice. I do not pre-soak basmati rice for very long before cooking. Just rinse the rice and cook. In a skillet, heat oil and saute all the vegetables along with spices. Add tomatoes in the end Now add canned or boiled beans.  Adjust the spices Now add cooked rice and fold in the veggie mix gently  Add lemon juice  Transfer the dish in your platter and garnish with cheese and chopped avocados ! 

Ingredients Red onion - 1 Water - 1/2 cup White vinegar - 1/4 cup Apple cider Vinegar or additional white vinegar - 1/4 cup Honey - 1.5 tbsp Salt - 1.5 tsp Red pepper flakes - 1 tsp or to taste Method Slice red onions and place it in heat safe bowl Next combine rest of the ingredients and simmer for for few minutes on medium heat and pour it hot over the sliced onions Cover the lid and let it sit at room temperature for 30 minutes Cool and refrigerate It goes well with tacos or burritos

Ingredients 15 bean soup mix - 1 cup, unsoaked Ghee or any vegetable oil - 2 tbsp Garlic - 4 cloves Onion - 1 medium Tomatoes - 2 medium Mixed veggie (carrot, bell peppers, corn etc) - 1-2 cup Celery - half cup, diced Seasoning mix - to taste Cumin powder - 1 tsp Salt to taste Red chili pepper - to taste Sugar - optional Lemon juice - 1-2 tbsp , to taste Chilli sauce - optional. Added to spice up the soup Italian herbs - fresh or dried Method Soak beans over night and pressure cook it for 2 whistles.Keep the pressure cooked beans with water aside. Heat oil, add minced garlic followed by chopped onions. Cook onions till they are translucent. Next add all the chopped veggies, celery and saute for 2-3 minutes. Add cumin powder, salt, red chili pepper and give a quick stir. Add chopped tomatoes and cook the entire mixture till tomatoes appear cooked Add the bean mix with water. Adjust the consistency of the soup by adding more water. Simmer on medium heat...

Ingredients tortilla chips pickled sliced jalapeno pepper, drained. salsa cheddar cheese , grated Method Assemble all the ingredients in a oven safe bowl and bake at 400F for 5-10 minutes until cheese is melted. Variations can add beans to the mix.

Ingredients Tortilla wrap Black bean filling Black pinto beans - canned Onion - chopped Cumin powder Taco powder Olive oil Garlic salt Salsa - store bought Toppings Avocados Mexican cheese blend Sides  Jalapeno hot sauce Sour cream Method Bean filling Rinse canned beans thoroughly and keep it aside Heat the pan and add olive oil, chopped garlic. Saute for a 30 seconds.  Next add chopped onion and saute till pinkish in color. Add cumin powder, taco powder followed by black beans.  Give it a nice stir and cover to cook on medium heat. Once the bean are tender to touch, add spoonfuls of salsa and mix. Adjust the seasoning, salt to your taste. Assembling the burrito Warm tortilla wrap on a griddle on both sides Sprinkle layer of cheese on warm salsa followed by spoonfuls of bean mixture and chopped avocado. Roll the burrito and serve with hot sauce and sour cream. 

Ingredients: Flour tortillas - 1 Red bell pepper - 1/2 Carrot - 1/2 cup, grated Baby spinach - 1/2 cup (optional) Mexican cheese blend Olive oil - as needed Method: Chop/grate all the vegetables and saute in olive oil.   Place the tortilla on a hot girdle.  Layer with cheese blend, followed by vegetables. Top it with another tortilla. Carefully turn the tortillas and cook other side until the cheese starts melting. Cut them into quarters and serve with sour cream, guacamole and salsa. 

Ingredients: Tomatoes - 2 medium Red Onion - 1 small Garlic Cloves - 2-3 Jalapeno Pepper - 1 Cilantro - half cup,chopped Lime Juice - 2 tbsp or more Salt - to taste Method: Chop tomatoes, onions, jalapeno peppers, garlic and cilantro. You can finely chop it or use a food processor. Do not puree in the food processor.   Add lime juice and salt as per your taste. Refrigerate for at least 1 hr for flavors to absorb and serve cold with tortillas or use it with taco shells. 

This is my first attempt to make Tacos, and I am glad I found this easy-breezy recipe here . The recipe uses chicken broth, which can be easily substituted by vegetable broth for vegetarians. Since I didn't have one in my pantry, therefore used water. One thing which I liked about this recipe is that it is not too heavy on stomach. You don't feel bloated or gassy after having several of these. Also, this recipe comes handy when you really want to have tacos and there are no canned or soaked beans in your pantry... Ingredients [makes 8 tacos] Onions, chopped - 2/3 cups Red lentils , uncooked - 2/3 cups Garlic clove - 1 nos Cooking oil - 3/4 tsp Vegetable broth - 1-2/3 cups Chili powder - to taste Ground cumin powder - 1-1/4 tsp Dried oregano - 3/4 tsp Salsa - 2/3 cups Taco shells - 8 Shredded lettuce - 1 cup Fresh tomato, chopped - 2/3 cup Low-fat cheddar cheese, shredded - 1 cup Fat free sour- cream or yogurt - 1/4 cup Taco Shells Method: Soak red lentils and keep aside In a p...

Corn is a good source of vitamin B1, vitamin B5, folate, dietary fiber, vitamin C, phosphorus and manganese, therefore it makes part of any healthy menu ! Ingredients: Ear of corn - 1 Onion - 1/2 medium size Tomato- 1 medium size Lemon juice Salt - to taste Green chillies - to taste Cilantro leaves for garnishing Chaat masala - optional Method: First get the corn off the cob Now you are ready to prepare your chaat Add chopped onions, tomatoes, salt , chopped green chillies, chaat masala and toss it well Adjust the seasoning according to your taste Squeeze in fresh lemon juice and garnish with chopped cilantro leaves Eat it fresh !!