Baked Mexican Chicken Burrito

Baked Mexican chicken burritos are one of those delicious rolls devoured with oh so yum cream sauce. Though the preparation involves too many steps, this recipe can be put together in less than an hour, which is worth the effort. If you love mexican you will definitely fall in love with this recipe. This is again a satisfying roll for a week night dinner. I came across this recipe from a blog and made small changes according to my taste.

INGREDIENTS :
Makes 8 Burritos

For Chicken:
2 Lb chicken breasts
1 Cup hot salsa
1 Tbsp brown sugar
2 Tbsp chopped pickled jalapenos
5 Cloves garlic minced
2 Big tomatoes diced
2 Tsp chili powder
1 Tsp smoked paprika powder
1 Tsp cumin powder
1 Tsp onion powder
1/2 Tsp dried oregano
1 Tbsp olive oil

For the bean :
1 8oz. can red kidney bean
1 cube low sodium chicken stock
1/2 Cup water
Salt to tatse

For sour cream sauce :
1 Tbsp olive oil
1 Tbsp butter
3 Tbsp flour
1/2 Cup sour cream
1/2 Cup shredded cheddar cheese
2 Tbsp minced pickled jalapenos
2 Cups low sodium chicken stock
1/2 Tsp cumin powder
1/2 Tsp chili powder
Salt to taste

8 8" flour tortillas
1 Cup shredded cheddar cheese
2 Tbsp Olive oil 

METHOD :
Cooking Chicken:
Clean and cut the chicken breasts into 3 equal sized portions. Place a pressure cooker on medium flame and add all the ingredients given under chicken list and mix well. Close the lid and wait until steam comes out. Now drop the weight and reduce flame to medium low and let the chicken cook for about 20 minutes. Switch off the stove and wait for the steam to subside. Then open the pan and take out the chicken pieces.
Switch on the stove and let the sauces in the cooker reduce and thicken. Meanwhile shred the cooked chicken with a fork. Add it back to the thickening sauce, mix it together and let it dry a bit.
The Mexican shredded chicken is ready.

Cooking Bean:
Open the can of bean and pour it into a strainer, drain any liquid and wash them few times under running water. In a pan add the water and the stock cube along with the bean. Bring it to a boil and simmer for 10miutes. Then mash the bean a little. Check for salt and add if needed. Put off the flame, bean is ready.

Making sauce:
To prepare the sauce melt butter and oil in a pan. Warm a little chicken stock and dissolve the flour in it. Add the rest of the stock to butter in the pan. Add the spice powders. When it comes to a boil add the chicken stock flour mix. Dissolve completely. When this starts to thicken remove from heat and whisk in the sour cream, cheese and minced chili. Check for seasoning and adjust accordingly. The sauce is ready.

To bake burritos:
Preheat oven to 400 degrees F. Take a 9*13 size baking pan and spray with non stick spray.
Take a tortilla and rub olive oil on one side, this is going to be the outer side of burrito. Flip the side and spread 4 Tbsp of chicken filling, then a layer of cooked bean and top with a tbsp of cheese.
Roll the tortillas and keep it in the prepared baking pan seam side down.
Repeat the same with all the 8 tortillas.
Bake them in the oven for about 16 minutes or until the top is slightly brown and crispy.
Remove from oven and let rest for 5 to 10 minutes or the inside will be really hot.
Serve the burritos with the sour cream sauce on top and optional toppings like plum tomatoes, avocados and chopped cilantro.
Recipe notes:
You can use chicken stock instead of stock cube and use soaked, cooked bean for tinned version.These burritos can be served on top with fresh plum tomatoes, avocados and chopped coriander leaves. I used pickled jalapenos but feel free to use the fresh ones but remove the seeds and reduce the amount. If you don't have smoked paprika, just dry fry them in a pan over stove to get that smokiness.

Eggplant yogurt curry

This eggplant yogurt gravy is a quick and easy recipe. This can be served with just rice and pickle. This can be also served as a side for biryani but then reduce the amount of yogurt and make it really thick. If you love eggplant you will love this. I first had this in a party at a friend's and instantly liked this. But the recipe given here is my version, meaning came up with this after few trial and errors.

INGREDIENTS:
Makes 4 Servings

To fry:
4 Medium indian eggplant (brinjal/aubergine)
1 Tsp red chili powder
1/4 Tsp turmeric powder
1/2 Tsp salt
4 Tbsp oil or more as needed
To season:
2 Tsp oil 
2 Green chilies slit
1/4 Tsp mustard seeds
1 Sprig curry leaf
To grind:
1 Tbsp grated coconut
2" Piece ginger
1/2 Tsp cumin seeds
1/4 Tsp turmeric powder
A pinch of cinnamon
2 Cups thick yogurt
Salt to taste

METHOD:

Clean and slice the eggplant. Rub them with a mix of red chili powder, turmeric powder and salt.
Shallow fry them in medium hot oil until crisp approximately 2 minutes on each side. Drain them on paper towels and keep aside.
Make a smooth paste of grated coconut, ginger, turmeric and cumin seeds. Add the yogurt and whisk until completely incorporated. Add the cinnamon and salt.
Heat a pan over medium heat and add 2 tsp oil. When hot add mustard seeds, slit chilies and curry leaves. Fry for a minute and add the prepared yogurt and keep stirring until heated through. Take care not to curdle this.
Once heated through reduce flame to simmer, add the fried eggplant and close the lid.
Let it simmer for a minute or two. Serve hot with any kind of rice or chapathi.