Pro tip: TO KEEP THE SAUCE A LITTLE THICK, BLEND THE JUICE+JALAPEÑOS AND THEN MIX EVERYTHING ELSE WITH A WHISK!

You can always add a little bit more of the Jalapeño juice in this sauce to make it spicier/ and feel free to change the levels of Hot sauce. Use salt as needed (all these other ingredients have salt in them already so you might not need it!)

Taquitos w/ Chipotle Enchilada Sauce 

1 cup mixed beans 

1.5 cups chopped colored Peppers 

1/2 cup corn 

a few chopped fresh Jalapeños 

1/4 cup chopped Cilantro 

1 pack of cream cheese 

1/4 cup Sour cream 

2 tbsp Mexican seasoning 

Salt and Black pepper to taste 

Chili lime seasoning (optional)

Sauce: 

• 2 tbsp Chipotle Peppers paste/ chipotle peppers in Adobo sauce 
• 1 small tomato paste can (+ 2 cups water) 
• 3 tbsp Sugar or (1 tbsp brown sugar) or (2 tbsp honey)  
• Red chilli flakes or Red chilli powder
• 1 tbsp cumin powder 
• 1 tbsp oregano
• 1 tbsp Mexican seasoning 
• 1/2 tbsp lemon zest (optional)
• Salt to taste 
• 2 tbsp Valentino Hot sauce + any other hot sauce of your choice
• 2 tbsp Taco bell Mild sauce (optional)

Avocado Lime Crema recipe: 

2 Avocados

1/2 Jalapeño pepper (optional) 

1 cup chopped cilantro 

1/2 cup sour cream 

1/2 cup Vegan Mayo 

1 tsp lime zest 

juice of 2 limes

Salt and Black pepper to taste 

• Blend all the ingredients in a food processor until its completely smooth and adjust salt, pepper and lime juice according to taste if needed. 
• Don’t forget to tightly cover it until its used to top the Taquitos. 

Sauce: 

1. Heat up some oil (2-3 tbsp oil) in a non-stick pot and add some cumin powder, oregano, mexican seasoning and red chilli flakes. Sauté the spices and add the chipotle peppers. 
2. Cover and simmer on low heat for ~10 minutes. Once it looked cooked, add the tomato paste+ water mixture, sugar, salt and let it simmer on medium heat for 10-15 minutes. 
3. Mix in the hot sauce+ Taco bell sauce (optional) and simmer for 10 more minutes to let the flavors soak in. 
4. Adjust salt, sugar and spiciness according to taste and keep it aside for Taquitos topping. 

Filling: 

1. Heat up some oil in the pan and sauté some fresh chopped Jalapeños.
2. Once they are aromatic, add the colored peppers and corn and sauté the veggies. 
3. Add the Mexican seasoning, cilantro, salt, pepper, chili lime seasoning and cook for ~10 more minutes.
4. Cool the filling and mix in cream cheese, sour cream and adjust the salt according to taste. 
5. Roll up the tortillas with the filling and pre-heat the oven to 375F. 
6. Spread some oil in the bottom of a baking tray and line up the tortillas and spread some oil on top of the tortillas before baking them. 
7. Bake the taquitos on both sides until they are crispy and golden brown. 
8. Cover with Chipotle Red sauce and crumble some Queso fresca cheese on top, add avocado crema and enjoy! 

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Faraali Pizza Crust Recipe (Ekadashi Friendly) 

PLEASE READ THIS IN ITS ENTIRETY AS THE RECIPE IS VERY TRICKY! It will definitely take a few tries to master this recipe but please try to stick as close as possible 🙂 

-1.5 cup Tapioca flour

-3/4 cup Super fine blanched Almond Flour+ more if needed 

-3/4 cup Coconut flour+ more if needed 

-1.5 tbsp ground flax seed (+3.5 tbsp water)= (1 egg substitute)

-2 tbsp Oil (Optional: Homemade Chili herb oil)

-1/2 cup warm water+ more if needed 

-Salt to taste 

Method: 

-Preheat oven to 375F.

-Mix all the dry flours together evenly. 

-In a small bowl, Mix the ground flaxseeds with water and make sure it forms an egg yolk like mixture. (add .5 tbsp more water if needed) 

-Create a well in the middle of the flour mixture and add the Flax egg, oil, salt   and a little bit of lukewarm water.

-Mix the dough really well and add lukewarm water as needed.

-Since this is a Faraali/Gluten free recipe, it will not be as a normal dough. The mixture will be a little crumbly but try to mend it together as well as possible. (Your dough should be little like a pastry dough consistency)

-Once you have a well mixed dough, oil a baking sheet and start spreading the dough/ rolling out the dough on the sheet. (can use tapioca starch for dusting the dough)

-If your dough is too wet to bind together, add some more coconut flour first and then almond flour if needed. 

-Bake the dough by itself  on 375 F for 7-10 minutes/ until you see the edges and the dough getting a little golden brown.

-Cool for about 5 minutes or store for later use* 

-Spread some homemade marinara sauce, fresh herbs (Italian parsley, basil, oregano), olives, green peppers, cheese and bake until the cheese starts to melt. DO NOT OVER BAKE! 

-FOR USING LATER: If your dough is very crispy/hard, sprinkle a few drops of water over it and microwave it for 15-20seconds. The dough should be a little warm, and more easy to work with. Spread the sauce and toppings over it and bake for a few minutes or until your cheese starts to melt! 

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1 cup Dried Red Chillies (About 12-16 dry chillies) (Soak in 1/2 cup lukewarm water for 30 minutes)

1/2 cup Ginger paste or 1 medium sized peeled ginger  

2 tbsp lemon grass paste

2 tbsp celery paste  

2 tbsp coriander powder

1 tbsp cumin powder 

1/2 cup chopped cilantro (chop including stems) 

1.5 tbsp Lime zest 

2 tbsp Coarsely ground black pepper (or 10 black peppercorns) 

1 tbsp brown sugar or cane sugar (White sugar would be fine too) 

1 tbsp Garam masala 

1/2 tbsp Turmeric powder 

1/4 tsp cinnamon powder

Pink Himalayan salt (regular salt works fine too) 

2 tbsp oil ( for a smooth paste) 

• Blend all the ingredients (including the soaked water of the dried red chillies) into a smooth paste while adding the oil slowly to get a semi-coarse yet smooth consistency for the paste.
• I usually put this paste into an ice cube tray and then freeze it for future use (Frozen curry paste lasts for 8-12 months).
• You can also store it in an airtight glass jar (Add 2 tbsp of oil as a preservative). 
• You can use this curry paste with noodles, Thai curries, Fried rice, etc. 

Orange- Vanilla Cake w/ Whipped Vanilla Icing and Candied Orange slices 

1 Betty Crocker White/Vanilla Cake mix 

1 Reg. Can evaporated milk 

1/2 cup Plain Yogurt 

1/2 cup oil 

2 tbsp Orange Zest 

1/2 tbsp Lemon Zest 

2-3 tbsp pulp of an Orange 

1/2 cup orange juice (to soak the layers)

1 Fresh Orange (for candied Oranges)

Icing: 

3/4- 1 cup Powdered Sugar 

1.5 cup Heavy whipping cream 

1 tbsp Imitation vanilla syrup

Method: 

1. In a mixing bowl, mix the cake mix, Evaporated milk, yogurt, orange zest, lemon zest, oil, orange pulp to a cake batter consistency. 
2. Coat the baking pan of your choice with oil. I usually use 3 steel plates so I don’t have to cut layers out later. 
3. Bake the cake for 20-25 till the edges start coming off the pan and after poking, the knife comes out clean. 

For the Icing: 

1. Take a chilled bowl and add heavy cream, powdered sugar and vanilla. 
2. Beat with a hand blender for 1-2 mins or until peaks start forming. 
3. Store it in the refrigerator till the cake bakes and cools. 

Candied Orange Slices: 

1. Slice the orange of your choice really thin.
2. Boil for a 1 minute and drain the slices. 
3. Cool the slices in ice cold water till they are completely cold. 
4. Then in a nonstick pan add 2 cups water, 1.5 cups sugar and 1 tbsp orange juice. 
5. Then simmer those cold orange slices in the the mixture for 35-45 mins until the slices become translucent. 
6. Drain the slices on a cooling rack and then store in the refrigerator. 

Cake Assembly: 

1. Once the cake is cold, soak the orange juice on all the layers of the cake and let it absorb that orange goodness. 
2. Spread the icing on the layers. You can always add orange slices, or a layer of orange jam to add a little more flavor. 
3. Once the cake is all iced up and ready, decorate with candied orange slices and a little brushed yellow color. 

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The below recipe can be modified multiple ways by using the following ingredients:

-Fresh Basil

-Walnuts/Almonds/ Cashews/ Pine Nuts

-Fresh Oregano, or Fresh Rosemary

-Baby Spinach

-Parsley

Ingredients:

-1 cup boiled Pasta of your choice

-Grated Parmesan or Grated Provolone cheese

Creamy Sauce:

-1.5 cups milk or 1 cup heavy cream

-2 tbsp All Purpose Flour

-1 tbsp sugar

-2 tbsp butter

-Salt and pepper to taste

Pesto:

–1/2 cup of Spinach

-5-6 big Basil leaves

-1/4 cup fresh oregano leaves

-Handful of walnuts

-1 tbsp Parmesan cheese

-1 tsp Lemon zest

– Red chilli flakes to taste

– EVOO (Extra virgin olive Oil) 3-4 tbsp or as required

Method:

Pesto:

1. Add Basil, Spinach, Oregano, Walnuts, Parmesan cheese, lemon zest, red chilli flakes, salt and start churning it in the mixture. Once the mixture is starting to grind, add EVOO and get it to a smooth consistency. Your Pesto is ready!

Creamy Sauce:

1. In a pan, heat up the butter and once its starts to melt, add the all purpose flour.
2. Roast the flour till it becomes a little golden in color and then slowly whisk in the milk while continuously stirring the mixture.
3. Mix the milk and the roasted flour and let it simmer for a few minutes until it gets a little thick.
4. Next season it with salt, pepper, sugar, oregano and Italian seasoning mix.
5. Once the sauce it at the thick consistency desired, add the cooked pasta, pesto, and garnish with some sautéd veggies, fresh Grated Parmesan, Provolone or Grana Padano of your choice.

Note: You can always add crushed Garlic to the pesto!