Nachos Recipe

8/4/2019 Nachos Recipe

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NAUGHTY N NICE NACHOSNachos topped with cheese sauce and

salsa

Preparation Time : 40 minutes

Cooking Time : 30 minutes

Servings : 4

INGREDIENTSMaize flour (makai ka atta)

1/4 cup

Refined flour (maida)

1/4 cup + for dusting

Oil

1 teaspoon + for deep-frying

Salt

to taste

Veg/

Non

-

Veg:

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Cuis

ine:--select--

Tast

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Cheese sauce

Processed cheese

1/2 cup

Oil1 tablespoon

Garlic, crushed

6-8 cloves

White sauce

1/2 cup

White pepper powder

1/2 teaspoon

Salsa

Tomatoes, halved

5 medium

Oil

1 tablespoon

Onions, chopped

2 medium

Green chilli, chopped

1

Vinegar

1 teaspoon

Salt

to taste

Black pepper powder1/4 teaspoon

Fresh coriander leaves, chopped

2 tablespoons

METHODMix together the maize flour, refined

flour, one teaspoon oil and salt in a

bowl. Add sufficient hot water and

knead into a soft dough. Divide thedough into six equal portions and roll
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into balls. Dust the balls with flour

and roll out into thin chapattis. Cut

each chapattis into four triangles.

Heat oil in a non-stick deep pan and

deep-fry the triangles on low heat till

crisp. Drain on absorbent paper andset aside to cool. To prepare the

cheese sauce, heat the oil in a non-

stick pan. Add the garlic and saut.

Add the white sauce and mix well.

Add the white pepper powder and

cheese and stir to mix well. For the

salsa heat a non-stick pan and roast

the tomatoes till the skin gets charred.

You can also roast them on direct

flame. Cool and peel. Chop two

tomatoes and puree the rest. Heat theoil in a non-stick pan and saut the

onion and green chilli for two

minutes. Add the tomatoes and the

tomato puree, vinegar, salt and pepper

powder. Cook for two minutes and

take it off the heat. Set aside to cool.

Add the fresh coriander and mix. To

serve arrange the tortilla chips on a

plate, spread a little cheese sauce over

them and top with the salsa. Serve

immediately.

Recipe Tip :If you do not want to make the salsa,

you can also top the cheese sauce

with finely chopped green, red and

yellow capsicums. It will look very

colourful.

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ALOO ACHARIPotatoes tempered with spices.

Preparation Time : 10-15 minutes

Cooking Time : 5-10 minutes

Servings : 4INGREDIENTS

Baby potatoes, boiled and peeled

500 grams

Fenugreek seeds (methi dana)

1/4 teaspoon

Mustard seeds

1/2 teaspoon

Fennel seeds (saunf)

1/2 teaspoon

Dried red chillies

4

Mustard oil

2 tablespoons

Cumin seeds

1 teaspoon

Onion seeds (kalonji)

1/2 teaspoon

Turmeric powder

1/4 teaspoon

Garlic paste

1 tablespoon

Ginger paste1 1/2 teaspoons
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Salt

to taste

Black salt (kala namak)

1/4 teaspoon

Sugar

1 teaspoon

Vinegar

3 teaspoons

METHODGrind together fenugreek seeds, mustard seeds, fennel seeds and red chillies to a coarse

powder. Heat mustard oil in a pan till it begins to smoke. Add cumin seeds, onion seeds and

saut for half a minute. Add turmeric powder and potatoes and stir. Add garlic paste andginger paste and quarter cup of water and mix. Add the ground spices, salt, black salt and

sugar and mix well. Add vinegar and quarter cup of water and cook till dry. Serve hot.

ALOO-PUDINA PARANTHA WITH TOMATO SALSAa tasty aloo paratha with the flavour of pudina and tasty tomato salsa

Preparation Time : 30 minutes

Cooking Time : 15 minutes

Servings : 4

INGREDIENTS

Whole wheat flour (atta)2 cups

Potatoes, boiled and grated

2 medium

Fresh mint leaves

3 sprigs

Pomegranate (anar), powdered

1 teaspoon

Red chilli powder

1 teaspoon

Green chilli, chopped

1

Salt

to taste

Oil

4 teaspoons


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FOR TOMATO SALSA

Tomato

4 medium

Lemon1/2

Onion , chopped

1 medium

Olive oil

2 teaspoons

Vinegar

1 teaspoon

Salt

to taste

Dry oregano

1/8 teaspoon


2 tablespoons

METHODSieve flour with half a teaspoon of salt. Add three-fourth cup of water gradually and knead to

make a smooth dough. Cover with a damp cloth and keep aside for fifteen minutes. Mix

potatoes, mint leaves, pomegranate seeds, red chilli powder, green chilli and salt. Divide it

into four equal portions. Divide dough into four equal portions and make pedas. Cover with a

wet cloth and keep aside for five minutes. Take a peda and flatten it by pressing taking care

that the sides are thinner than the middle. Place one portion of potato mixture in the centre

and gather the edges and shape into a peda again. Seal the edges completely so that potato

stuffing does not come out. Flatten these pedas, sprinkle a little flour and roll them one by

one to approximately a six-inch diameter parantha. Heat a tawa, place the parantha on it and

cook on moderate heat for three minutes. Turn and pour half a tablespoon of oil or butter,

spread and shallow fry over low heat. Turn it and again pour half a tablespoon of oil or butteron other side too. Cook on low heat till golden brown on both sides.

To make Tomato Salsa, cut the base of the tomatoes, making a cross slit on the topside.

Immerse in boiling water for ten seconds. Remove and immediately put them in cold water.

Peel, deseed and chop them roughly. Squeeze lemon, strain and keep juice aside. In a

medium sized bowl, combine tomatoes and onion. Add olive oil, vinegar, lemon juice and

salt. Crush oregano and add. Add coriander leaves. Mix well and let sauce stand for at least

two hours to blend the flavours. Serve at room temperature.


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AMMU KA ALOO ANARDANA PARANTHA - TV DINNERS

Paranthas stuffed with potato mixture-a Jammu speciality.Preparation Time : 30-35 minutes

Cooking Time : 10-15 minutes

Servings : 4

INGREDIENTS

Potatoes, boiled , mashed

2 large

Pomegranate seeds (anardana), roasted and powdered

1 teaspoon

Whole wheat flour (atta)2 cups

Salt

to taste

Milk

2 tablespoons

Yogurt

2 tablespoons

Onion , chopped

1 small

Red chilli powder

1/2 teaspoon

Green chillies, chopped

2

Chaat masala1 teaspoon


2 tablespoons

METHODTake the whole-wheat flour in a bowl, add salt, milk, yogurt and sufficient water and knead

into a soft dough. Cover with a damp cloth and set aside for fifteen minutes. Divide the

dough into eight portions. Add onion to the mashed potatoes along with salt, red chilli

powder, green chillies, roasted anardana powder, chaat masala, coriander leaves and salt and

mix well. Divide into eight portions. Roll out each portion of the dough into a small puri,place one portion of potato stuffing in the center, gather in the edges and roll out into a ball.


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Further roll into a parantha. Similarly make the remaining paranthas. Heat a tawa. Place a

parantha on it and roast for half a minute. Flip and pat on some water on the upper side. Flip

again and pat some water on the other side too. Continue to roast till both the sides are evenly

lightly browned. Serve hot.

RAJASTHANI GATTA CURRY RECIPE

Ingredients:

200 gms Besan

1 tsp Dhaniya powder

2 tbsp Ghee

250 gms Curd

1 tsp Salt

2 tsp Oil

1 tsp Red chilly powder

1 pinch Haldi

How to make rajasthani gatta curry :

Mix besan while adding 1/2 tsp salt, 1/2 tsp red chilly powder, 1/2 tsp. dhaniya powder and ghee.

Make a stiff dough. Make 5-6 thin and long strips of the dough.

Put these strips in boiling water and cook for 5 minutes. Cut these gattas into small pieces.

Strain the curd through a strainer. Add 1/2 tsp. salt, 1/2 tsp red chilly powder, 1/2 tsp. dhaniya powder and haldi to the curd. Mix well.

Add the gatta pieces. Heat oil in a kadahi. Put the tadka of jeera and add the curd mixture.

Cook it for 5-7 minutes while stirring continuously till it comes to a boil.

Simmer the flame and cook for another 5-7 minutes.Turn off the gas. Finally put the tadka of red chilly powder. Serve shahi gatta curry

with missi roti and pakori ki kadhi.


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Nachos Recipe

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