Honey mustard carrots and parsnips

Ingredients;
Carrots
Parsnips
Oil
Honey
Wholegrain mustard

Place some oil on a baking tray and add to oven while it preheats (220 degrees)
Peel the carrots and parsnips.
Cut in half lengthways and then width so you're left with thin sticks.
Add to a pot of boiling salted water and boil for 6-7mins until your fork can easily go through.
Drain well and shake up slightly.
Add to the hot pan - be careful!
Cook for 15 mins
In the meantime in a small bowl mix together 1tbspn oil, 2tbspn honey and 1tbspn wholegrain mustard  Taste and adjust if needed.
Take the veg out and brush with the honey mustard mix and roast for another 10-15 mins until caramelised.

Roast potatoes

Ingredients

Maris piper potatoes
Oil - I just use olive
Dried mixed herbs
Garlic fresh
Garlic powder
Fresh herbs eg rosemary

1. Peel potatoes then cut into small pieces. The smaller the potatoes the crisper they'll be. Your average sized potato can be cut into 8ths.

2. Place in large saucepan and fill with water. Bring to boil then boil for about 4-5mins until you can slide a fork through. Meanwhile preheat the oven to 220 degrees and pour some oil on a large flat baking tray. Put the tray in oven while it preheats.

3. Drain really well then transfer back to a dry saucepan. Put the lid on and shake really hard till the outside of the potatoes are fluffy.

4. Take the hot tray out of the oven. Carefully put the potatoes onto the tray. Spray with some more oil. Then add the seasonings - dried herbs, garlic powder and fresh herbs scattered on top.

5. Peel 4 or 5 cloves of garlic and scatter onto tray.

6. Put in oven for 40-50mins until golden and cripsy.

7. Place onto kitchen roll to drain excess oil.

Rakhee’s easy vege burgers

Two sweet potatoes microwaved until soft then peeled
Tin kidney beans
Half a red onion chopped
Half tin sweet corn
Half mug peas defrosted
Spices as desired eg cumin paprika chilli and salt and pepper
Dry breadcrumbs

Blitz together or mash sweet pot with half of the kidney beans
Stir in other ingredients apart from breadcrumbs
Spice and season to taste
Shape into patties
Dip in breadcrumbs
Oven

👍🏽

Tofu gyros with tzatziki

For the tzatziki:

• 1 cucumber

• 250g plain yoghurt

• 1 small clove garlic minced or grated

• 1/2 tsp salt

• 1 tbsp white wine vinegar or use lemon juice

• 2 tbsp minced fresh dill

For the tofu:

• 1 block firm tofu

• 1 and 1/2 tbsp olive oil

• 4 tbsp soy sauce

• 2 tbsp tomato paste

• 1 tsp mustard

• 1/4 tsp garlic powder

• 1/4 tsp ground cinnamon

• 1/4 tsp ground black pepper

• 1/2 tsp ground coriander

• 1/2 tsp ground cumin

• 1 tsp dried oregano

To serve:

• 4 pita breads

• shredded lettuce

• cherry tomatoes 

• cooked oven chips
• chilli sauce

1. Grate the cucumber and place in a sieve. Sprinkle salt over and leave for as long as possible to drain and get as much liquid out of it as you can. 

2. Meanwhile, press the tofu. Wrap the tofu in kitchen roll and place a chopping board on top. Then place a weight on top - i usually fill the kettle and balance it on top, or you can use heavy tins etc. Leave to press for as long as possible.

3. Get a griddle pan or pre-heat the grill

4. Make the marinade for the tofu by mixing the olive oil, soy sauce, tomato paste, mustard and herbs/seasonings

5. Slice the tofu block lengthways to make it thinner. Then cut into 8 pieces. Dip the tofu in the marinade, leave for a while if you can. Then cook, turning regularly, till the tofu is golden/slightly charred.

6. Mix the yoghurt, garlic, salt, white wine vinegar/lemon juice and dill. Add the liquid-free cucumber and mix 

7. Toast the pita, add the tofu, some oven chips, lettuce, tomatoes and chilli sauce 

Veggie tacos

MAKES 8 TORTILLAS - SERVES 4

1 tsp oil
1 red onion finely chopped
2 garlic cloves, chopped
1 tsp dried oregano
2x 400g tins black beans, drained
250ml vegetable stock

100g sweetcorn
1 red pepper, cut into strips
1 red onion, cut into thin wedges
200g butternut squash, diced
1 tbsp tomato puree
100g kale

1 avocado
1 lime
coriander leaves
2 tbsp half fat creme fraiche

To serve: 8 corn tortillas, 1/2 red onion finely chopped, lime wedges

Make the refried beans:

1. Heat oil in a pan, add onion and a splash of water and cook until the onion is soft. Add garlic and oregano.
2. Add the beans and lots of salt and pepper. Pour stock into the pan then mash the beans with potato masher or spoon until half are broken up.
3. Simmer over low heat and keep stirring until it's a thick bean sauce/puree.

For the filling:

4. Heat oil in a large non-stick pan. Add sweetcorn, red pepper, onion and butternut squash then cook over a HIGH heat. Try not to stir it! You want the veg to be charred slightly and al dente.
5. Stir in tomato puree and then add 200ml water. Add the kale on top and again, do not stir. Cover and simmer for 5-7 mins.
6. the kale should have softened by now - remove lid and stir all together.

For the avocado cream:

7. Blend or mash the avocado with the coriander and creme fraiche.

Serve: heat the tortillas in a pan, remove and add beans, filling then avocado cream. sprinkle with red onion and serve with lime

Quick and easy - quinoa and black bean chili

1 onion
2 cloves garlic
1 red chilli
olive oil spray
2 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon chilli powder
200g quinoa, rinsed and drained
600ml vegetable stock
400g (1 tin) chopped tomatoes
400g (1 tin) black beans, rinsed and drained

to serve: coriander leaves, sour cream/avocado

Fry onion, garlic and red chilli in a large, lidded pan.

Add remaining ingredients.

Cover, bring to the boil then reduce to lowest heat. Leave for 30 mins. Come back, stir and serve with coriander, avocado and/or sour cream.

Sticky cauliflower sesame 'wings'

1 head cauliflower
65g plain flour
125ml milk
125g breadcrumbs
salt, pepper
garlic powder (optional)
chilli powder (optional)
Oil or frylight
1 tablespoon ginger
1 tablespoon lazy garlic (optional)
2 tablespoons honey
2 tablespoons rice vinegar/apple cider vinegar/red wine vinegar (or omit and add more water)
2 teaspoons cornflour
4 tablespoons soy sauce
water as needed
sesame seeds

to serve: brown rice, vegetables, spring onions


1. Peel cauliflower and cut into florets
2. Pre-heat oven to 225 degrees C
3. Line a baking tray with greaseproof paper
4.. In a bowl whisk; flour, milk, salt, pepper, garlic and chilli powder
5. In a separate bowl or on a plate, put breadcrumbs
6. Dip each cauliflower into the batter, shake off excess, then dip into breadcrumbs and place onto baking tray. Repeat till all done (you may need to top up the breadcrumbs)
7. Place in oven for 20 mins.
8. In the meantime, add in to the oven any veggies you want to have with it - I usually use broccoli and asparagus. Cook for the same amount of time as the cauliflower.

9. Whilst the veg is cooking, cook your rice, then prepare the sauce in a non-stick pan.
10. Add oil, garlic and ginger to the pan, add soy sauce, vinegar, honey and stir
11. Add a generous amount of water
12. In a separate bowl, mix the cornflour with 2 tablespoon of water until it makes a thin paste. Add to the pan but keep stirring so it doesn't clog
13. Bring the pan to the boil and reduce until the sauce is thick and sticky. If needed add more honey and/or cornflour mix to thicken. If short on time use less water.

14. When the cauliflower is golden remove from oven but keep oven on. Put cauliflower into the sauce and coat. Transfer back to the baking tray and sprinkle sesame seeds. Put back in oven for 5 mins.

15. Slice spring onions

16. Remove all from the oven and plate the cauliflower on top of the rice, sprinkle spring onions on top

Protein pancakes (gluten-free)

40g oats
1 scoop protein powder (I use chocolate but you can omit this totally too)
1 tablespoon honey
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 banana
2 eggs
110g cottage cheese
1 teaspoon vanilla extract


Blend all ingredients in blender then use a soup ladle to spoon into a hot non-stick pan. Cook for 3-5 mins then flip.

Serve with greek yoghurt and fruit.

jayshree's Biryani

ingredients

2 tablespoons (30ml) oil
5ml. mustard seeds
5ml cumin seeds
1 cup finely chopped white onions
5ml ginger paste
5ml. garlic paste
salt to taste approximately 10/15 ml
10ml turmeric powder
7.5 ml. corriander and cumin powder
red chilli powder to taste
30 ml. plain greek yoghurt
1 mugful brocolli chopped into small florets
1 mugful cauliflower chopped into small florets
2 mugfuls peas frozen
1 can sweetcorn
10 fistfuls of biryani or basmati rice boiledut slightly undercooked
fried onions, corriander and roasted cashews for garnish


method

heat the oil . oil is ready if a couple of cumin seeds dropped crackle.
add the mustard seeds and when they start to cracke add the cumin seeds
once the seeds have stopped popping , add the white onions.
turn gas to low, and allow onions to go translucent and then start to redden
add the ginger paste followed by the garlic paste
simmer for 30 seconds and add the salt, turmeric powder, chilli powder and corriander/cumin powder
simmer until the spices are cooked and oil starts separating
add the yoghurt and mix
as soon as the yoghurt is mixed add the vegetables and allow to blend into spices
adjust the spice to taste spicier than a curry

layering of biryani

layer one inch of rice, two inches of vegetables and then another inch of rice.
 garnish with a thin lauer of ready fried onions,corriander and roasted cashews
cover with foil and bake for 20/30 minutes at 180 degrees prior to serving.

Rakhee's scones

Ingredients

350g self raising flour
1.25ml (1/4 teaspoon) salt
5ml. baking powder
85g butter cubed
45ml (3 tablespoons ) castor sugar
175ml milk
5ml vanilla extract

method

heat oven to 220 degrees
sieve flour, salt and baking powder
add butter and rub to resemble breadcrumbs
add sugar and stir
heat milk for 30 seconds in microwave and add vanilla extract
put baking sheet in oven
make a well ,add liquid and combine with a knife
tip the dough onto floured surface and fold 2/3 times
pat into a 4 cm deep round
use 5 cm cutter to cut scones - do not twist
brush with milk and place onto hot baking tray
bake for 10 minutes

Besan chilla plain ( pudla savoury)

ingredients

Besan fine gram flour 1 cup
water room temperature around half cup
spices as preferred - salt, turmeric, red chilli powder
herbs as preferred finely chopped - fresh corriander, fresh green chilli,ginger, carom seeds
optional additions ( finely chopped or grated)
tomatoes, onions, pepper, brocolli, carrots, cabbage, cheese,spinach,methi etc  or whatever you fancy.

Put the flour in a mixing bowl and slowly add water using a metal whisk until you get a flowing consistency ensuring no lumps. ( you may need upto 2/3 cup water )
add the spices, and herbs . leave mixture to rest for 10 minutes or longer.
now you can add any of the optional vegetables . Don't overdo this as you still want the taste of the besan.

proceed as follows;

heat up a crepe pan . you may need to use a greased tissue or spread a few drops of oil
pour a ladle full of besan mixture and spread it lightly using the back of the ladle.
cook on low heat until the top starts to look cooked.
drizzle tiny bit of oil on the edges of the chilla. continue cooking till the underside looks golden brown
flip the chilla and cook the other side until it too becomes golden brown.
serve hit with sauce, chutney, raita or plain tea.

chappati basic

One cup chappatti flour
Half cup warm water
Quarter cup oil

( these are rough quantities and need adjusting according to the flour)

Put the flour in a bowl and add oil in batches. Mix until it resembles breadcrumbs.
Add warm water a little at a time until a soft byt pliable doughnus formed.
Cover and leave to prove for 10/15 minutes
Greae your palm and knead the diugh for a couple of minutes,
Divide into balls deoending on how big you want chappatis.
Heat up griddle.
Take one ball and roll into dry flour . Leave the rest covered.
Roll this into a circle and cook on high heat as follows
The first side turn as soon as it bubbles. This us the top of chappati
Cook second side fully and turn
Press this side now eith kitchen towel or turner. ( in india this sidebis cooked on open flame)
Remove from fire and place on plate. Butter.
Enjoy

basic tadka for dahl

Ingredients.
1 tablespoon oil , ghee or mix of oil and ghee
1 clove garlic ( to taste and optional)
1. Cooking Onion.        ( to taste and optional)
Half teaspoon ginger chilli paste
2 tomatoes finely chopped
A few mustard seeds
1 stick cinnamon   ( to taste and optional)
Afew cumin seeds   ( to taste and optional)
3 curry leaves
Dry red chilli.   ( to taste and optional)
Masalas

2.5 ml or less turmeric
2.5 ml dhana jeera ( corrinader and cumin powder)
2.5 ml chilli powder to taste
optional masalas
Garam masala
Cinnamon powder
Jaggery
Lemon
Kokum ( star anise)


Put the oil/ghee in a saucepan and allow to heat
Check if oil is ready by adding a couple of cumin or mustard seeds until
they crackle
Add the rest of mustard seeds when these crackle add cumin seeds ,
lower heat and add dry chilli, cinnamon stick . Finally add the curry leaves
Turn heat to medium and add ginger , chilli paste and  garlic ( finrly chopped or puree)
Add onion and cook till translucent.
Add tomatoes and cover till they are soft.
Add the salt. Turmeric, dhana jeera.
You can add jaggery and kokum now too
Cook till oil separates.
at this stage you can add the boiled dahl.



This basic tadka can me made in a big batch snd frozen.
Use for any  dahl and pulses including tinned kidney beans

Dahi. ( home made curd)

200ml Milk semi skimmed .( full fat makes lovely creamy curd )
5ml. Yoghurt culture .


Heat the milk to nearly boiling.
Allow to cool until hand hot , stirring occasionally to stop skin forming.
Heat the microwave by switching it on for a minute
Warm up the container you are using to set yoghurt by adding hot water.  I suggest a double walled luch box or something which retains heat.
Add the culture in the milk , and whisk thoroughly.
Put this in container . Seal tight and put in warm microwave or oven to set fir around 12 hours.
Check it has set. And refrigerate.

Remember to save some yoghurt for your next batch.
Use within a couple of days

Chick peas shak ( curry)

ingredients

1 can chick peas, drained and washed
2 fresh tomatoes finely chopped
2teaspoons oil
Mustard seeds a few
pinch turmeric
0.5 teaspoon corriander and cumin powder
Red chilli powder to taste
Ginger chilli paste ( optional)
Garam masala ( optional)
Onions ( optionsl)
Date and tamarind sauce ( optional)
Corriander to garnish

Add oil to saucepan and allow to warm.
Add a couple of mustard seeds to check oil heat . Oil is ready when mustard seeds crackle
Add rest of mustard seeds when the oil is ready
Add ginger chilli paste to oil.
( add onions and garlic paste if usingand allow onions yo become translucent but not brown)
Add chopped tomatoes and cover till tomatoes are cooked.
Add all masalas and salt to taste.
Saute fir a couple of minutes till oil separates
Add chick peas. Stir and saute for a few minutes. Dry chick peas curry is now ready.

You can now add water or coconut milk or date snd tamarind sauce  if you prefer a gravy. alliw to boil for a while . Crush a few chick peas with a fork to thicken the gravy.

Garnish with corriander and spring onion.

Beatrice Graux's savoury crepes

250g Buckwheat flour
3 eggs
50g melted butter
500ml.milk
A pinch of salt

Blend all above together and leave to rest for an hour
In the meantime, precook the vegetables of your choice separately so crepes can be individualised.a
 Example, onions, mushrooms, tomatoes, peppers.

Heat crepe pan on medium heat. Add small amount of butter.
Use a ladle to drop batter thinly onto the crepe pan.
Turn over when cooked.
Line crepe with sprinkling of cheese.
Place vegetables in the middle .
Cook for a little while. Fold and serve.

Frozen peas shak

1 bowl frozen peas . Try not to use petit pois . Or use mixture of petit pois and garden peas.
You could also use frozen mix veg or peas and sweetcorn mix
One medium tomato finely chopped.
2 teaspoons oil
1 teaspoon passatta. Freeze the rest thinly  in ice cube tray and put in zip lock for future use
Salt, masalas - mustard seeds, cumin seeds, turmeric , corriander/cumin mix powder, red chilli powder

Defrost peas by putting in boiling water.
Heat the oil in a pan. Once warm add a couple of cumin seeds to check oil is ready. Add a small pinch of mustard seeds. When they crackle add small pinch of cumin seeds . Add the chopped tomatoes.
Allow the to tomatoes to cook till soft.
Add the passatta. Add salt, tiny bit of turmeric, cumin/corriander powder ( about one teaspoon) , chilli powder to taste. Saute all this until the masals mix well with the tomatoes. Traditionally, the oil would separate from the tomatoes but since we are not being generous with oil, this may not happen.
Add the drained  peas. Mix. Cover for 3/4 minutes , garnish with corriander if you wish and enjoy.

steamed muthiya. Madhu's version

3 tablespoons cooked rice
6 tablespoons Besan
3 tablespoons wheat or Ragi flour
1 tablespoon coarse semolina
1 tablespoon millet flour.
1 or 2 tablespoon oil
6 tablespoons grated veg of your choice but include starchy vegetables like courgette or potato.
I use cabbage carrots and courrgettes, spinach , corriander etc or you can use frozen veg
Masalas of your choice. Salt, turmeric, chilli powder, green chillis, ginger, a teaspoon sesame seeds. Lemon juice ( jayma)

I put rice in the microwave with water to get them really mushy/well cooked and no or very little water remains
Mix all the dry ingredients including vegetables.
Add oil and mix . The mixture should resemble bread crumbs but not a lot of flour will be seen. If you see a lot of flour add some more vegetables.
Take the rice and use this to bind the mixture.  You shouldn't need to use any water but if it is too dry sprinkle a little water at a time.
Grease your palms and steamer. Shape the mixture and steam for 15/20 minutes.
Enjoy with chutney, sauce, salsa ,or yoghurt.

For tempering

Once cool, you can cut them in large rounds and temper.
Put 2 teaspoons of oil in a pan. Once warm add mustard seeds and wait till they crackle.
Add cumin seeds, curry leaves and sesame seeds. Add the muthiya and saute on an op en pan. We like them crispy so we saute for a while.Garnish with corriander and dessicated coconut..
Enjoy with yoghurt or masala tea.

Chilli peanuts

Peanuts
Oil
Chilli powder hot or extra hot
Salt


Take a teaspoon of oil and warm until very hot.
Add the salt and chilli powder. The oil should be so hot that  masalas should "sizzle boil" when added
Add the peanuts.
Saute on medium heat . Keep stirring so the peanuts are ciated with masala.
They get crunchy as they cool so you will need to test them by cooling  

pop corn salted

Popping corn kernels
Oil
Salt and seasinig


Take a couple of tablespoons of oil in a oan . Allow to warm.
Add the pop corn kernels , salt. And any other seasonig.
Keep stirring until the first kernel pops.
Cover with lid and allow the kernels to pop occasionally flipping the lidded  pan.

Sambhar

Half cup toor daal.
Chopped vegetables of your choice ( optional) I don't add to sambhar
Seedless tamarind soaked /wet kokum
Sambhar masala. ( i make fresh but you can buy )
Curry leaves.
Tomatoes
Turmeric, ginger, green chillis, corriander etc

Soak the tamarind
Wash and Soak toor daal in hot water or pressure cook for 7/8 whistles. If not pressure cooking boil soaked daal.
 Make sure it  is well cooked and no seeds are visible. It should be mushy, blend the daal with hand blender. This freezes really well so you can make and freeze

Take a couple of spoons oil in a pan and add cinnamon sticks ,mustard seeds, fenugrrek seed a few only , ( garlic, dry red   chillis optional)
Add curry leaves once the seeds have crackled.
Add tomatoes and saute till soft.
Add vegetables if using.p.s. If you are using fresh vegetables which take a while to cook add before tomatoes or steam/ stir fry first.
Once tomatoes are mushy add masalas like turmeric, ginger, green chillis, salt, kokum. Saute until it all comes together and the oil starts to selarate.
 add  daal and boil for a few minutes. Now add tamarand pulp, garam masala and sambhar masala. Note this will thicken once sambhar masala is added so go easy. Ready to enjoy after adding corriander 

corriander chutney

Half cup corriader
Cooking apple half or raw mango
Daria, peanuts or sev
Handful of mint ( optional add if you want mint/corriander chutney)
Half capsicum to add bulk if you need.
Green chilli to taste
Salt, sugar, lemon juice

Wash, chop finely and blend .
Season according to taste

tomato onion chutney for dhosa/ idli or uttapam

2 onions
3 tomatoes
1 tbsp chana  daal or use daria ready made
1 teaspoon urad daal
Ginger, garlic,
Red dry chilis or chilli powder
Salt
Lemon juice


Dry roast the chana till golden and set aside.
Lightly fry onions in warm oil. Add garlic and saute on high flame until you get an aroma.
 set aside.
Saute tomatoes in same oil until mushy

Add the above sauted ingredients except urad daal into blender jar and blend till smooth

Heat a little oil in a pan and add cumin seeds, mustard seeds and urad daal. Saute until daal turns golden. Add curry leaves and when the curry leaves turn crisp add to the blended chutney. Season with salt, lemon juice, red chilli powder .

coconut chutney for dhosa, idli and uttapam

About half bowl Fresh or frozen coconut shredded.( you can use dessicated as a last resort)

1 teaspoon chana daal roasted ( you can use daria available in stores)

Green chilli, ginger

1 teaspoon urad daal for tempering

Curry leaves

Plain  yoghurt ( optional) 

Add the coconut, ginger, chilli in grinder jar together with roasted chana daal. 

Add water and blend to a smooth paste.

Remove into a heat proof bowl or jar

Heat oil in a small pan, add mustard seeds and wait for these to crackle.

Add cumin seeds, and urad daal, fry till urad daal is golden brown. 

Add curry leaves. Once curry keaves are crisp, pour the tempering into the coconut.

Add yoghurt or lemon juice 

potato and onion filling for dhosa

4 to 6 medium size potatoes either boiled or peeled , diced into small pieces and steamed
Either chana or urad daal about 1 teaspoon soaked for 20/30 minutes
One onion chopped
4/6 cashews (optional)
Ginger,green chillis, curry leaves turmeric etc to taste

Heat 2 tablespoons of oil and temper some mustard seeds. Once mustard seeds crackle, add the soaked daal and a few curry leaves, ginger sliced or crushed and the green chiilis. Saute the onions until soft and translucent. Add salt, turmeric powder and mix well. Add cashews
Add the potatoes and saute for a few minutes.
Switch off the flame and add corriander.

This is the masala ready.

Variations; you can add peas too. Or cabbage shredded.

basic Dhosa idli uttapam mix

1 cup urad daal white
3 cups long grain or broken rice
1 teaspoon of fenugreek seeeds

Wash and Soak the above ingredients individually for 12 hours

Blend in a blender or liquidiser. Adding about two tablespoons of cooked rice and salt to taste.
Leave in a warm place to rise. This rises really well so ensure there is expansion room. I put it on the boiler but you could leave it in a warm oven.

Once your mix is ready, it can be stored in the fridge for a week or longer, and sometimes it continues to rise. Bring it to room temperature before use.

You can use this for idli, uttapam ( pancake with vegetables) and dhosa.

Vegetable soup

8 Ripe tomatoes
Handful of peas
Handful of shredded cabbage
Handful of sweetcorn
Boiled pasta
Ps you can use vegetables of your own choice and pasta is optional
Salt, blackpepper, lemon juice. Hot green peppers optional
Oil
Cumin seeds

Mark a cross on the tomatoes and put in microwave with a bit of water ( or you can boil)
When they are done, the skin becomes wrinkly.
Remove from heat and save the water.
Peel the tomatoes and blend.
Put a couple of teaspoons of oil in a pan on the gas
Add a pimch of cumin seeds ( u can also add curry leaves if unlike)
When seeds crackle, add the vegetables. If you are using fresh , add them in the order of how long they take to cook.
Saute for a few minutes.
Flavour with salt and pepper ( or italian herbs, basil etc..)
Add the blended tomatoes.
You may now add the boiled pasta to make it more wholsome.
Adjust taste esp add so e lemon juice
Enjoy with some warm bread or rice.

Pizza base

320g strong white bread flour,
1x5ml yeast
1x5ml salt
2x5 ml sugar.
250ml Luke warm water( if you want really crusty replace 15 ml water with milk)
Around 20 ml sunflower oil 

Make sure room is warm.
Mix dry ingredients. Add oil . Mix until it resembles bread crumbs. If not add a bit more oil.
Add water a bit by bit and make dough 
Put on a floured board . Knead vigorously for 5 minutes. Really get that yeast working 

Grease and Cover the dough . Put in warm place until it has doubled in size.
You can make your sauce and toppings and grease/warm pizza stone . And the oven.
Now you need to knead it again. This time 3 minutes will do. Divide the dough into 2 or 3. Stretch it well and roll in shape . You need to knock the air out here . Place on your greases pizza trays and cover. Allow for this to rise . Add a few drops of oil on the top to save the crust from drying out
Takes half hour in my hot house.
Half bake in the oven.180 degrees for around 15 minutes.
Turn out on cool rack.
At this stage you can freeze them.
Turn upside down so you are putting the toppings on the smooth side and the bottom of pizza will be crusty.

Enjoy! 

Krishna’s Mexican tortillas

Make the sauce

with olive oil passata paprika and maggi chilli sauce.

2. Make the beans etc filling

Saute cut mixed peppers sweet corn olives and jalapenos in olive oils. Add mixed herbs salt         and pepper and put to one side; 

Drain all the beans listed in whatsapp ie equal quantities of black beans and pinto beans. Stir fry in Olive Oil add a tablespoon or so of the sauce only enough to moisten the mixture add the peppers etc which have been put to one side. Mash somewhat with masher but don’t turn into mash. 

3. Make salsa (unless you want to use bought)

Put chopped fresh tomatoes red pepper cucumber grated raw or slightly ripe mango coriander salt pepper and herbs in blender and blend

4. Make guacamole (unless you are buying it)

Blend chopped and very ripe avocado grated green mango (optional but in my view makes all the difference) dhana green chilli salt pepper and olive oil

5. Make sour cream mix

mix soured cream with mayo(optional) and parsley

6. Assemble

Spread the sauce onto tortilla add shredded lettuce grated cheese and beans mixture. Roll and cook on dry pan on both sides.