Tempayy Tacos
Prep Time
15 minsCooking Time
15 minsServes
4FOR 200 GMS OF TEMPAYY
INGREDIENTS
QTY UNITSTortillas / Taco Shells
04 NosBarbeque sauce
6 TspFOR THE REFRIED BEANS
Boiled rajma
06 TspFresh garlic
01 TspCumin powder
02 TspJalapenos
02 TspCoriander fresh
02 TspTomato puree
04 TspOil
03 TspSalt to taste
FOR THE SOUR CREAM
Fresh cream
03 TspHung curd
04 TspLemon Juice
02 TspSalt to taste
Fresh red chillies
01 NosBlack pepper powder
01 TspPrep:
Tempayy
- Unbox Hello Tempayy natural cubes.
- Marinate in the barbeque sauce for 10 mins.
- Sauté and keep aside.
Other prep-
- Boil Rajma and grind it into a paste.
- In a pan heat oil and sauté the chopped garlic.
- Then add the tomato puree and sauté for 04 mins.
- Add the rajma paste and cumin powder and cook for 10 mins.
- Finish with chopped jalapenos, chopped coriander and salt to taste.
Assembling
- Heat the tortillas on a hot tawa.
- Spread it on a board and spread the refried beans evenly.
- Add the barbeque marinated Tempayy and top it with sour cream.
- Make a roll and serve.
FOR 200 GMS OF TEMPAYY
INGREDIENTS
QTY UNITSTortillas / Taco Shells
04 NosBarbeque sauce
6 TspFOR THE REFRIED BEANS
Boiled rajma
06 TspFresh garlic
01 TspCumin powder
02 TspJalapenos
02 TspCoriander fresh
02 TspTomato puree
04 TspOil
03 TspSalt to taste
FOR THE SOUR CREAM
Fresh cream
03 TspHung curd
04 TspLemon Juice
02 TspSalt to taste
Fresh red chillies
01 NosBlack pepper powder
01 Tsp
