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Taco Time for Tots: Nourishing Mexican Meals from My Family to Yours

Taco Time for Tots: Nourishing Mexican Meals from My Family to Yours

no maida, no sugar, no preservatives.

By Bhakti Kishore Sameer Thakkar

A labor of love, inspired by years of dedication in the kitchen and a passion for nourishing my family with wholesome, global flavors. This cookbook brings you vibrant, authentic Mexican recipes—made from scratch, free from maida, sugar, preservatives, and artificial additives. Every dish is crafted to delight your taste buds and support your health, so you can enjoy the best of Mexican cuisine with complete peace of mind.

Discover the joy of healthy, homemade Mexican food—nourishing for the body, cherished by the family, and perfected over years of loving effort.

Table of Contents

  1. Mexican Tacos (with Nachos, Cheese Sauce & Chipotle Sauce)
  2. Quesadillas
  3. Burrito Roll
  4. Burrito Bowl (or Mexican Dip)
  5. Corn on the Cob
  6. Mexican Rice
  7. 7 Layer Dip
  8. Vegan Cashew Cheese
  9. Bean Enchiladas
  10. Cottage Cheese Enchiladas

Mexican Tacos Recipe

Flat crispy taco shell with masala beans and toppings

Ingredients

  • For Taco Shells: 1 cup Makai Atta (corn flour), just under 1 cup whole wheat or multigrain flour, salt, sesame seeds, chilli flakes, oregano, 1/2 tsp baking powder, 1/2 cup boiled yellow moong dal, ghee or oil for frying/roasting
  • For Guacamole: 2 ripe avocados, 1 small onion, 1–2 cloves garlic, fresh coriander, salt, lemon juice, (optional) 1 tomato
  • For Sour Cream: 1 cup thick curd
  • For Salsa: 4–5 tomatoes, 1 small onion, 1/2 cup bell peppers, salt, coriander, chilli flakes, oregano, black pepper, Kashmiri red chilli powder, lemon juice
  • For Beans: 1 cup kidney beans, 1/2 tsp ajwain, 4 tomatoes, 2 onions, 4–5 cloves garlic, 1–2 tsp oil, 1 tsp dhana jeera powder, salt, Tex-Mex taco seasoning, Kashmiri red chilli powder
  • For Assembly: Iceberg lettuce, fresh coriander, cheese

Instructions

  1. Prepare taco shells, guacamole, sour cream, salsa, and beans as described in the full recipe below.
  2. Arrange all components in separate bowls.
  3. To serve, layer beans, salsa, sour cream, guacamole, lettuce, and cheese in a taco shell.

See full recipe for detailed steps.

Quesadillas (No Maida, No Sugar)

Quesadilla with red masala beans salsa and stringy cheese oozing out

See full recipe for ingredients and instructions.

Burrito Bowl (or Mexican Dip)

Burrito bowl with cooked beans, cooked salsa, and red Mexican rice

See full recipe for ingredients and instructions.

Cooked Salsa

Cooked salsa with tomato puree, onions, green capsicum, and coriander

See full recipe for ingredients and instructions.

Divided Mexican Plate

Divided Mexican Plate White Plate Pie Segments Seven Portions with Red Rice Separated

See full recipe for ingredients and instructions.

Full Recipes

# Taco Time for Tots


Nourishing Mexican Meals from My Family to Yours


no maida, no sugar, no preservatives.


By Bhakti Kishore Sameer Thakkar




A labor of love, inspired by years of dedication in the kitchen and a passion for nourishing my family with wholesome, global flavors. This cookbook brings you vibrant, authentic Mexican recipes—made from scratch, free from maida, sugar, preservatives, and artificial additives. Every dish is crafted to delight your taste buds and support your health, so you can enjoy the best of Mexican cuisine with complete peace of mind.




Discover the joy of healthy, homemade Mexican food—nourishing for the body, cherished by the family, and perfected over years of loving effort.




Table of Contents


    

  1. Mexican Tacos (with Nachos, Cheese Sauce & Chipotle Sauce)
    2. 

  2. Quesadillas
    3. 

  3. Burrito Roll
    4. 

  4. Burrito Bowl (or Mexican Dip)
    5. 

  5. Corn on the Cob
    6. 

  6. Mexican Rice
    7. 

  7. 7 Layer Dip
    8. 

  8. Vegan Cashew Cheese
    9. 

  9. Bean Enchiladas
    10. 

  10. Cottage Cheese Enchiladas
    11. 





Mexican Tacos Recipe


[pagebreak]


Ingredients


For Taco Shells


    

  • 1 cup Makai Atta (corn flour)
    • 

  • Just under 1 cup whole wheat or multigrain flour
    • 

  • Salt, to taste
    • 

  • Sesame seeds.
    • 

  • Chilli flakes, to taste
    • 

  • Oregano, to taste
    • 

  • 1/2 teaspoon baking powder
    • 

  • 1/2 cup boiled yellow moong dal (see instructions)
    • 

  • Ghee or oil, for frying (or for roasting, if preferred)
    • 



For Guacamole


    

  • 2 ripe avocados
    • 

  • 1 small onion, finely chopped
    • 

  • 1–2 cloves garlic, finely chopped
    • 

  • Fresh coriander, finely chopped
    • 

  • Salt, to taste
    • 

  • Lemon juice, to taste
    • 

  • (Optional) 1 tomato, finely chopped (for Jain version)
    • 



For Sour Cream


    

  • 1 cup thick curd (e.g., Amul Masti Dahi or similar)
    • 



For Salsa


    

  • 4–5 medium tomatoes
    • 

  • 1 small onion, finely chopped
    • 

  • 1/2 cup colorful bell peppers, finely chopped
    • 

  • Salt, to taste
    • 

  • Fresh coriander, finely chopped
    • 

  • Chilli flakes,
    • 

  • Oregano,
    • 

  • Black pepper,
    • 

  • Kashmiri red chilli powder,
    • 

  • Lemon juice
    • 



For Beans


    

  • 1 cup kidney beans (rajma), soaked overnight
    • 

  • 1/2 teaspoon ajwain (carom seeds)
    • 

  • 4 tomatoes
    • 

  • 2 onions
    • 

  • 4–5 cloves garlic
    • 

  • 1–2 teaspoons oil
    • 

  • 1 teaspoon dhana jeera powder (coriander-cumin powder)
    • 

  • Salt, to taste
    • 

  • Tex-Mex taco seasoning mix, to taste
    • 

  • Kashmiri red chilli powder,
    • 

  • (Optional) For Jain version: only tomatoes, no seasoning mix
    • 



For Assembly


    

  • Iceberg lettuce, thinly chopped
    • 

  • Fresh coriander, chopped
    • 

  • Cheese, grated (as desired)
    • 





Instructions


1. Taco Shells


    

  1. In a bowl, combine Makai Atta, whole wheat or multigrain flour, salt, sesame seeds, chilli flakes, oregano, and baking powder.
    2. 

  2. Add boiled yellow moong dal (to boil: wash dal thoroughly, add a little water, and pressure cook until soft).
    3. 

  3. Knead into a soft dough. Cover and let it rest for 15–20 minutes.
    4. 

  4. Divide dough into small balls and roll each into a thin puri.
    5. 

  5. Prick with a fork (tuk tuk tuk!) to prevent puffing.
    6. 

  6. Fry in ghee or oil until golden, and press the puri down so it doesn’t puff, then drain on blotting paper. For a healthier version, roast on a tawa like khakhra until crisp.
    7. 



2. Guacamole


    

  1. Scoop out the pulp from avocados and mash with a fork.
    2. 

  2. Add finely chopped onion, garlic, coriander, salt, and lemon juice. Mix well.
    3. 

  3. (Tip: To prevent browning, place a halved onion on top of the guacamole.)
    4. 

  4. For Jain version, add chopped tomatoes instead of garlic and onion.
    5. 



3. Sour Cream


    

  1. Place curd in a muslin cloth and hang to drain the whey.
    2. 

  2. Once thick, whisk the curd and add a little whey back to achieve a creamy consistency.
    3. 



4. Salsa


    

  1. Boil tomatoes in water until skins peel off. Cool and blend (do not add water).
    2. 

  2. Sauté onion and bell peppers in a little oil until soft and lightly browned.
    3. 

  3. Add salt, then the blended tomato mixture, Kashmiri chilli powder, coriander, chilli flakes, oregano, and black pepper.
    4. 

  4. Cook until thickened. Finish with lemon juice and remove from heat.
    5. 

  5. Store in the refrigerator. (Great with omelettes, chilla, sandwiches, etc.)
    6. 



5. Beans


    

  1. Soak kidney beans overnight with ajwain (helps digestion).
    2. 

  2. Pressure cook beans until soft.
    3. 

  3. Boil tomatoes, onions, and garlic together until very soft and skins peel.
    4. 

  4. Cool and blend with Kashmiri chilli powder.
    5. 

  5. In a pan, heat oil and add the blended mixture. Cook for 2–3 minutes.
    6. 

  6. Add cooked beans, dhana jeera powder, salt, and taco seasoning. Mix and cook until thickened. (Use reserved bean water if needed.)
    7. 

  7. For Jain version, use only tomatoes and skip seasoning mix.
    8. 



6. Assembly


    

  1. Arrange all components in separate bowls: beans, salsa, sour cream, guacamole, lettuce-coriander salad, and grated cheese.
    2. 

  2. To serve, take a taco shell, layer with beans, salsa, sour cream, guacamole, lettuce, and sprinkle with cheese.
    3. 

  3. Enjoy your healthy, delicious homemade Mexican tacos!
    4. 





Nachos


For Nachos


    

  1. Use the same dough as for taco shells.
    2. 

  2. Roll out a large, thin circle of dough.
    3. 

  3. Cut into triangles (like a pizza) to form nacho chips.
    4. 

  4. Prick with a fork and fry in ghee or oil until crisp, or roast for a healthier version.
    5. 

  5. Let them cool completely—they will become extra crisp as they cool.
    6. 



For Cheese Sauce


    

  1. In a pan, melt 1 tablespoon butter.
    2. 

  2. Add 1 tablespoon multigrain or whole wheat flour and sauté for 1–2 minutes.
    3. 

  3. Gradually add 1 cup milk, whisking constantly to avoid lumps.
    4. 

  4. Add a pinch of turmeric and salt to taste.
    5. 

  5. Cook until the sauce thickens. If lumps form, blend the sauce in a mixer until smooth.
    6. 

  6. Add 1/2 cup grated cheese and stir until melted and thickened.
    7. 

  7. Serve warm with nachos.
    8. 



For Chipotle Sauce


    

  1. Roast 1 large red bell pepper in an oven until the skin is charred and the pepper is soft. Let it cool, then peel off the skin and remove seeds.
    2. 

  2. In a blender, combine the roasted red bell pepper, 1/2 cup thick sour cream (before draining whey), 1/4 cup homemade paneer (cottage cheese), 2 tablespoons cashews, Kashmiri red chilli powder, and salt.
    3. 

  3. (Optional) Add grated cheese for extra creaminess.
    4. 

  4. Blend until smooth and creamy. Taste and adjust seasoning as needed. Set aside.
    5. 

  5. Serve chipotle sauce with nachos for a smoky, creamy dip.
    6. 





Tips


    

  • For a healthier taco shell or nachos, roast instead of frying.
    • 

  • Store extra salsa, cheese sauce, and chipotle sauce in the fridge for up to a week.
    • 

  • Customize toppings and sauces as per your family’s taste.
    • 



[pagebreak]


Quesadillas (No Maida, No Sugar)


... (rest of recipes, each separated by [pagebreak]) ..

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