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#Tiranga
Tricolour mexican soup

#LPC26
Pav Bhaji Quesadillas 
A delicious fusion where Indian street food meets Mexican comfort! 
Spicy, buttery Pav Bhaji stuffed inside crispy, cheesy quesadillas—this dish is pure indulgence in every bite. The rich, flavorful bhaji paired with melted cheese and toasted tortillas creates a perfect balance of spice and crunch.

#LPC26
Mexican Rice 

#LPC26
Lunch 
 Paneer Tacos ,is a traditional Mexican dish made of wheat or stuffing is  placed in the centre and the tortilla taco shell We make this Desi Style Paneer Tacos with roasted capsicum, onions and mixed with roasted paneer. After filling up the Chapatis , I have also used chili flakes and green chilies, so this is surely a Spicy Paneer Tacos that make this an Easy Lunch Recipe.

#LP26
#DATE_ 26/4/2026
#Mexican Rice 


Ingredients -
2 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
½ red bell pepper, diced
1 small jalapeno pepper, seeded and finely diced
1 cup long grain white rice
1 cup boiled rajma 
½ teaspoon cumin, salt, to taste
4 tsp tomato sauce
1 cup vegetable broth
Opional: finely chopped coriander for garnish


Instructions-


Wash rice. 
Thoroughly wash and drain the rice with a fine mesh sieve.
Cook veggies. 
Heat the oil in a large saucepan over medium-high heat. 
Add the onions, garlic, bell pepper, and jalapeno and saute for 1 to 2 minutes, or until the onions become translucent.
Add the rice ,rajma and saute until it\'s lightly toasted and golden brown, about 2 minutes.


Simmer. 
Add in the cumin, salt, tomato sauce and veggies broth, then stir everything together. Bring the mixture to a boil, cover, reduce the heat to low and simmer until rice is cooked all the way through, about 15 minutes.
Fluff and garnish. Remove the rice from the heat and use a fork to fluff it up. Garnish with chopped coriander serve immediately.