Category Archives: Lunch

Recipe – Butter Potato Taco / Taco with butter potato


Cooking time: 30 minutes

Serves: 4


  • Taco shells: 8
  • Potato: 3
  • Water: as required
  • Butter: ½ tablespoon
  • Salt: 1 teaspoon
  • Garlic cloves: 2, chopped
  • Black pepper powder: ½ teaspoon
  • Coriander leaves: ½ tablespoon, chopped
  • Green chili: 1 small, finely chopped
  • Lemon Juice: 1 tablespoon
  • Grated Cheddar / Mozzarella Cheese: 2 tablespoons
  • Tomato sauce: 4 tablespoons
  • Onion: 1/4 of a medium size, finely chopped
  • Tomato: 1/2 of a medium size, finely chopped
  • Green bell pepper: 1/4 of a medium size, finely chopped
  • Chat masala: 1 teaspoon


  • Boil the potato.
  • Peel and chop into small cubes.
  • Heat butter in pan.
  • Saute garlic cloves for 30 seconds.
  • Add potato pieces, salt, black pepper powder, green chili. Mix well and saute for 3-4 minutes or until potatoes are with light brown spots.
  • Add lemon juice, coriander leaves. Mix well and turn off the heat.

For assembling:

  • Take a taco shell
  • Fill 2 tablespoon of the butter potato
  • Add little onion, tomato, bell pepper
  • Add ½ tablespoon tomato sauce.
  • Add ¼ tablespoon grated cheese
  • Sprinkle some chat masala.
  • Serve immediately.

Cook’s Note:


Recipe – Spring Onion Potato / Aloo Patta Pyaaz

Aviary Photo_131471252957908231Prep Time: 5 Minutes

Cook Time: 15 Minutes

Serves: 4


  • Potato: 4, Peeled, washed and chopped into small pieces
  • Spring Onions: 4 medium sticks with white onion root
  • Oil: 2 Teaspoon
  • Cumin Seeds: ½ Teaspoon
  • Salt: 1 teaspoon or to taste
  • Turmeric powder: ½ Teaspoon
  • Red chili powder: ¼ Teaspoon
  • Aamchur powder: ¼ Teaspoon
  • Coriander Powder: 2 teaspoons


  • Cut the white root onions from the spring onion. Trim it and cut into small pieces.
  • Cut the green portion of the spring onions separately and keep aside.
  • Heat oil in a pan, add cumin seeds. When it changes color, chopped white spring onion pieces.
  • Saute for 30 seconds.
  • Add potato pieces, salt and turmeric powder. Mix well and cover until potatoes are almost (90%) done.
  • Remove the cover. Add green spring onion pieces, red chili powder, aamchur, coriander powder and sauté for 2 minutes or till potatoes are completely cooked.

Recipe – Homemade Taco Shells / How to make corn taco shells at home


Prep Time: 15 minutes

Cook Time: 30 minutes

Serves: 6 Tacos


For the dough:

  • Corn Flour (Makai ka aata): ¾ cup
  • Plain flour: 1/4 cup
  • Salt: ½ Teaspoon
  • Oil: 1 Tablespoon
  • Water: As required

For the Tortillas:

  • Oil to deep fry or Roast


For the Corn Tortillas:

  • Using the dough ingredients, knead a very soft dough.
  • Divide the dough into 6 equal portions and roll into balls.
  • Put the ball in between two pieces of plastic wrap or parchment paper and roll it into 4-6-inch diameter circle using a rolling pin.
  • Heat Tawa and place the rolled tortilla on the tawa
  • Flip the tortilla after 30 seconds
  • Cook both sides until both sides are evenly cooked with golden brown spots (not black).
  • Keep them on a kitchen towel or napkin and let them cool completely in room temperature. Do not fold them.
  • You may make the tortilla (roti) using the tortilla maker (roti maker).
  • Soft Taco shells are ready.

For the Hard Taco Shells:

Method: 1

Heat oil in pan for deep frying. Put 1 tortilla in the oil and cook it for 20-30 seconds in medium flame. Flip it and using a tong fold this tortilla to half. Hold the folded tortilla using tong and fry the other side until golden brown and crispy. Triangular taco shell is ready.


Method: 2

Or, Preheat the Oven to 350-degree F or 180-degree C. Brush both sides of all 6 tortillas with butter or oil. Then place each tortilla over two bars of the oven rack dropping downside. Bake for 10 minutes.


Method: 3

You may place the tortillas on the back of muffin tray, between 4 muffin molds and brush it with oil. Bake for 15 minutes in 350 F.


Method: 4

You may deep fry the round tortilla, take out. Immediately place a thick rolling pin in between the fried tortilla, fold it and press for 30 seconds or place a heavy pan on top of the folded tortilla.

Enjoy the Taco shells with your choice of fillings: