Indian Tacos

Hello everybody, it's Drew, welcome to our recipe site. Today, we're going to make a special dish, Indian tacos. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Indian tacos is one of the most favored of current trending foods on earth. It is easy, it's fast, it tastes delicious. It's enjoyed by millions every day. Indian tacos is something which I've loved my whole life. They're fine and they look fantastic.

Many things affect the quality of taste from Indian tacos, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Indian tacos delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Indian tacos is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Indian tacos estimated approx na.

To get started with this particular recipe, we have to first prepare a few components. You can have Indian tacos using 37 ingredients and 30 steps. Here is how you cook that.

#partyfood

Tacos is basically a Mexican dish, where a filling of beans, sour cream and salsa is used. I have named it Indian Tacos as the one I have presented here is a fusion dish, where the stuffing is totally Indian. This is a filling dish and can make for an excellent party starter as the filling and the chutney used here, can be prepared a day in advance and refrigerated till use!

As during parties we need to serve food quickly, I have used store bought ready taco shells which we needed to bake as per the packet instructions, but if desired you can make some fresh Tacos (either soft or crisp ones) from scratch at home itself using ingredients as per choice!

Ingredients and spices that need to be Prepare to make Indian tacos:

1. 16 Taco Shells (Store bought)
2. 1 cup Finely Diced Mixed Bell Peppers
3. 1/2 cup Shredded Purple Cabbage
4. 1 cup Shredded Lettuce Leaves
5. As required Pomegranate Arils
6. For Filling :
7. 2 tbsp Oil
8. 2 Finely Minced Green Chillies
9. 1 1/2 tsp Ginger Garlic Paste
10. 1 cup Dry Soya Chunks
11. 100 gms Paneer (Cottage Cheese)
12. 2 cups Chopped Onions
13. 1/2 cup Chopped Tomatoes
14. 1/4 cup Fresh Homemade Curds
15. 1/4 tsp Turmeric Powder
16. 1/2 tsp Kashmiri Red Chilli Powder
17. 1/4 tsp Spicy Red Chilli Powder … To be adjusted
18. 1 tsp Coriander Powder
19. 1/2 tsp Cumin Powder
20. 1 1/2 tsp Garam Masala
21. To Taste Salt
22. For Mint Curd Dip: :
23. 1 cup Homemade Hung Curd
24. 3 tsp Mint Leaves Paste (Pudina paste)
25. To Taste Black Salt
26. For Green Tomatoes And Avocado Chutney :
27. 2 tbsp Oil
28. 1/2 tsp Cumin Seeds (Jeera)
29. 1 tsp Fennel Seeds (Saunf/Badishep)
30. 8 Fenugreek Seeds (Methi daana)
31. 4 Dry Red Chillies …. Roughly chopped and deseeded
32. 5 Chopped Green Tomatoes
33. 2 cups Cubed Avocado (1 medium avocado)
34. 1 cup Water
35. 4 tsp Sugar
36. 1 tsp Vinegar
37. To Taste Salt

Instructions to make to make Indian tacos

1. The first step to prepare Indian Tacos is to prepare the green tomato chutney for the topping and the soya paneer kheema for the filling.
2. For the green tomato chutney, heat a pan and add oil to it for tempering.
3. When it heats up, add the cumin seeds, fennel seeds and the dry red chillies.
4. Saute and add the chopped green tomatoes.
5. Saute for about two minutes and add a cup of water. Bring it to a boil and cover and cook till the tomatoes turn soft.
6. Stir occasionally and add a little water if required for cooking the tomatoes.
7. When the tomatoes are almost cooked, uncover add the sugar, vinegar and salt to taste and slightly mash the tomatoes with the back of the spoon.
8. When the mixture is mushy and the water has evaporated, switch off the heat and set aside to cool.
9. Next, scoop out the avocado flesh and roughly mash it. Add it to the cooled chutney and mix well. Set aside till further use. It can be stored in the refrigerator for quite a few days.
10. If cooking this chutney a day earlier for a party, then add the avocado only when the chutney is to be used.
11. In the meantime, for the soya stuffing, heat about 2 1/2 cups