Of tortillas and wraps....

Most of my decisions on food start off with a random ingredient that I spot during grocery shopping trips. So recently when I found a can of re-fried beans, I started imagining spicy and tangy, and I just had to pick it up.
Initially I wanted to make Enchiladas, but then common sense returned, when I realized that I had never made tortillas before and that if the tortillas got messed up, I'd be left with chilli sauce and a can full of fried beans.

So I made wraps instead!

The best part about the wraps is of course the Tortillas. These are flour tortillas, soft and delicate, and look really pretty! I think I see Enchiladas on the horizon soon!!

The recipe is from here  with slight quantity changes in the oil and baking powder. It is also adapted for 6 tortillas instead of 8.

Flour Tortillas Recipe: (for 6 tortillas)

1.5 cups of all purpose flour
1 teaspoon of baking powder
3 teaspoons of oil
1/2 cup warm milk

Red peppers!!!

Since I'm the only one in the family with a penchant for spicy food, normally my mom makes a red pepper preserve for me. These red peppers are extra hot, extremely spicy, and touching it can induce burning for a day or two.

This time while she was cutting and deseeding them, I flicked a couple of peppers, topped it with vinegar and a bit of salt. My mom has an extremely old bottle of great quality vinegar, which has been extracted from grapes.

What a pretty red color!!

In the meanwhile, she made a chunky sauce of peppers, garlic and salt.
While using this preserve, she normally heats up a tbsp of oil, adds a tsp of mustard seeds to crackle, a pinch of asafoetida powder and a small pinch turmeric to the oil. This she then pours on the preserve and its ready to eat!