BURRITO
Ingredients
- 2 cups cooked rice
- 2 limes (juiced)
- 2 tablespoons fresh chopped coriander
- 1/2 onion chopped
- ½ tomato chopped
- 1 spoon processed cheese
- 3 to 4 cloves garlic chopped
- 2 tablespoons vegetable oil
- 1 cup rajma/ black bean, (75% cook)
- 1 tablespoon chili powder/ chili flakes
- 1/2 teaspoon jeera
- 1/2 spoon hot sauce
- 1 tablespoon salt (to taste)
- 1 tea spoon black pepper
- 2 tortillas
METHOD
- Collect all the ingredients.
- In a bowl, toss the fresh chopped coriander with the cooked rice and add a bit of fresh lime juice. And then on the gas just stir until hot,
- In a separate large Pan Sauté the onion, garlic and tomatoes in oil for 2 to 3 minutes.
- Reduce the flame and add the black beans or Rajma and season with the chili powder, cumin, and hot sauce and black paper, mix it well to combine.
- Allow the beans / Rajma to cook about 5 minutes.
- Spread the both mixture onto tortillas and roll it
- Cook the tortillas roll just for 3-4 minutes and cuts it into pieces.
- Serve hot with Guacamole / tomato cheese salsa or tomato sauce.
About Chef Gaurav Ekal
Chef Gaurav Ekal is working as Faculty hotel operation at Kohinoor IMI in Khandala, Maharashtra. He is a well-known figure as Indian Chef, Culinary Expert, Food Consultant and Chef Instructor. Chef Ekal, born in a Maharashtrian middle class family, began his culinary journey at the age of 18. He joined as an Apprentice Cook at Hotel Ambassador in Mumbai. He preferred to choose apprenticeship because he was unable to bear high fees to pursue a Hotel Management degree. Since then, it has always been a progressive road ahead by God’s grace and the support of renowned hotel Chefs.
The Ambassador hotel is known for serving classic delicacies, which is globally known. Established in 1942, The Ambassador Mumbai is a luxury hotel, situated near Marine Drive, overlooking the Queen’s Necklace. Gaurav learnt everything from basic carving to continental cuisine, Indian food, Tandoor, patisserie and plating. After conclusion of three years in the Industry, he realized that theoretical knowledge is equally important so he completed a Craft Course in Cookery from Kohinoor College, Mumbai.
He continued working with various restaurants like Lush Lounge and Grill, Bowling Company and Ra Lounge. No sooner he got an opportunity to enhance his culinary skill on cruise Liner, he joined Princess Cruise Line. His move towards cruise line job turned out to be bad and was short lived. While sailing, he met with an accident on duty and suffered serious back injuries. A year of medical treatment and complete bed rest and disturbed him terribly. Due to his severe accident pain, he was unable to rejoin hotel kitchen operations.
Sitting idle at home was not his forte, so he was trying to be in the culinary fields other than kitchen. One fine morning, an idea clicked in his mind to remain in culinary field, so he decided to change his profession from chef to educator. This job is also very close to his heart. But becoming a faculty was not easy without adequate qualification. So, he joined Imperial College of Hotel Management in Mumbai and completed his B.Sc. in Hotel and Tourism Management and passed out with flying colours. Soon after, he joined Madurai Kamraj University and accomplished his M.Sc. in Hotel and Tourism Management.
He began his teaching profession with Kapol College of Hotel Management as an Assistant Faculty – Food Production, since then there was no looking back. To sharpen his teaching skill, he accepted different roles in several catering Institutes in Mumbai. He worked for many leading Hotel Management Institutions like Atharva College of HM and St. Andrew’s College and Kohinoor College of Hotel Management. At various institutes put on various hats in education field like Course Coordinator, HOD, Counselor, Examination In-charge and Examination Moderator. He enjoyed all the role of educator and performed all these roles to the best of his ability.
Chef Ekal says “As a teacher I cherish the feeling: the thrill of inspiration that comes from inspiring others. Teaching is a great profession where you need to learn new things to keep yourself update and share it with students to enhance their knowledge. In teaching you cannot see the fruit of a day’s work. It is invisible and remains so, maybe for many years. What greater joy can a teacher feel than to witness his student’s success? And it must be remembered that the purpose of education is not to fill the minds of students with facts…it is to teach them to think, if that is possible, and always to think for themselves.
Legendary Chef Satish Arora speaking to Mumbai Messenger from London said “I know Chef Gaurav Ekal for last couple of years. He is a one of the finest chef and excelled as a faculty. He is a real teacher “GURU” who’s knowledge will help upcoming chefs in the trade who have learned under him. He is got in-depth knowledge of culinary and well versed with latest emerging trends of the industry”.
Chef Ekal is a member of various chefs associations that includes Western India Culinary Association (WICA), Young Western India Culinary Association (YWICA), Indian Federation Culinary Association (IFCA), World Association of Chefs society (WACS) and Chef Guild of India. To impart his knowledge to many, he has also authored 02 ISSN Research Paper on, “Influence of Home Environment & its Impact on Children Eating Habits” and “To know modernization taken over eating habits”, respectively.
Editor in Chief : Mewati SItaram
