Ingredients

For pico da gallo
• 4-5 vine ripe or any tomatoes
• 1 small onion
• 1 jalapeno
• 1 Tbsp chopped cilantro or more per taste
• salt
• pinch of sugar
• half a lime juiced
For Corn Salsa
• 1 can sweet yellow corn or 2 cups frozen thawed sweet corn kernels
• 1 onion finely chopped
• 1 small jalapeno deseeded and chopped
• 1 small tomato chopped
• 2 Tbsp cilantro finely chopped
• 1 tsp chili or taco seasoning
• salt and pepper
• juice of 1 lime
For the Grilled Peppers
• 3-4 medium onions any colour
• 2 large green peppers
• 2 large red peppers
• 2 large orange or yellow peppers
• salt and pepper
• oil
For the grilled tofu
• 1 packet extra firm tofu
• chili seasoning
• vinegar or fresh lime juice
• salt and pepper
• oil for pan
For fresh tortillas
• 2 cups all purpose flour
• 2 Tbsp vegetable oil
• 1-2 tsp baking powder
• salt to taste

Method

for pico da gallo
1. Chop all the above and mix together. You can use canned chopped tomatoes in a bind, but fresh with always always taste best, especially the vine ripe ones. You can use a deseeded jalapeno and only a half one for a mild pico, and more if you like heat.
2. Add the lime juice and refrigerate in a covered bowl for at least an hour before eating. This will allow everything to blend and the tomatoes to soften a bit.
For Corn Salsa
3. Wash corn well if using canned corn and get rid of the canning liquid. If using frozen corn, you may want to blanch it a bit.
4. Mix all the above ingredients together in a bowl. Add the seasonings and the Fresh lime juice. The chili or taco seasoning will give a slight kick to this otherwise sweet salsa or salad.
5. Refrigerate for a minimum of one hour before use.
For the Grilled Peppers

6. Cut the onions lengthwise in thick slices. Seperate them with fingers and set aside.
7. De-stem and deseed the peppers and remove all white parts. Cut long strips using a knife or kitchen shears.
8. Heat a non-stick pan and add a couple of drops of oil on a high flame. Add the onions such that they do not crowd the pan. Let them char a bit on one side and then toss them. You can fulfil all your fancies of tossing things in the pan in the air etc. chef style. The onions should only be slightly cooked and charred, but should have a bite to them. Add a sprinkle of salt and pepper and remove to a platter.
9. Repeat the above process with all the peppers in several batches as needed.
10. Tip - Sprinkle some sugar on the veggies. The sugar will caramelize and give a nice char to the vegetable
11. ( I saw this on tv but honestly can't say if it made a difference)
For the grilled tofu

12. Wash and drain the tofu, and cut into longish pieces.
13. Add seasonings, lime juice, dash of vinegar and toss lightly
14. Let it marinate for some time, the more the better. I generally do this first, then cut all the veggies etc., and then by the time I light the pan, at least half an hour has gone by. This can also be done any time beforehand and refrigerated. 4)Heat a non-stick pan and add some oil or PAM type spray. Place the tofu on the pan and grill until browned on all sides. Turn periodically as needed.
For fresh tortillas
15. I have used plain old flour here since this was the first attempt. You can use masa, wheat flour, corn meal etc. -- the choice is yours.
16. Mix all the ingredients together - by hand or FP- to make a dough like you would for roti or chapati.
17. Let the dough rest for some time, maybe half hour.
18. Make rotis as you would usually. I wasn't sure if these should be roasted over the fire like a 'phulka'. My Internet searches revealed nothing about this. They just mentioned turning the wrap in the pan.
19. The wraps were sufficiently 'chewy' thanks to the baking powder I think. The above measurements were my own experimentation, based on a few tortilla recipes I found on the web. Some used butter or lard, and a lot of it, for making the dough. I decided to go with a little bit of oil, or 'mohan' ( funny maharashtrian term for oil that is added while kneading dough).