MEXICAN SPICY NACHOS WITH INDIAN TOUCH

INGREDIENTS-

400GM CORN CHIPS SPICY FLAVOUR

1 TIN OF 4 BEANS OR ANY BEANS YOU LIKE (DRAIN THE BEANS FIRST)

1TS JEERA

1 CHOP ONION

7/8TB TOMATO PUREE

1TB GINGER GARLIC PASTE

2 GREEN CHILIES

1TS CHILLI POW

1/4 TS HALDI

1TS DHANAJEERA

1TS GARAMASALA

1TS CHAAT MASALA

SALT PER TASTE

2 TB LIME JUICE

1/4 TS AJWINE

1 BIG BOIL POTATO CHOP IN SMALL CUBES

KOTHMIR FOR GARNISH

METHOD-

1.Heat oil add jeera, chop onions fry till light brown add ginger garlic paste than add tomato pureefry for 5 min.

2.Now add beans stir it add all dry masalas,salt,chaat masala green chillies and lime juice cook for 5 min and close flame.

INGREDIENTS FOR SOURCREAM DIP-

1 RIPE AVOCADO

1/2 CUP SOUR CREAM

2TS LIME JUICE

FEW DROPS TABASCO SAUCE

1/4 TO 1/2 TS CHILLIE POW

SALT PER TASTE

METHOD-

1. Mash avacado and mix all rest of ingredients cover and chill till serve.

TO SERVE-

Take a big oven proof platter and spread corn chips on it than put the beans mixture spread all over.

Grate cheese all over it properly and than put chop potatoes on it and again put grated cheese and than put in pre heat oven for 8 min or till cheese melts.

Garnish with kothmir and top up with avocado dip.

PANEER BUTTER MASALA

INGREDIENTS-
250GMS PANEER (CUBED AND SAUTE IN 2TB OF GHEE TILL GOLDEN IN COLOUR A DD IN CUP OF WATER LET IT SIT FOR 5MIN DRAIN AND KEEP ASIDE)
2 BIG ONIONS
1 CHOP CAPCICUM
2 CHOP TOMATOES PUREE
1TB GINGER GARLIC PASTE
1TS CHILLIE POW
1TS DHANAJEERA POW
1/4TS HALDI
1TS KASOORI METHI
1TS GARAMASALA POW
3TB KAJU PASTE
3TB BUTTER
3TB CREAM OR MILK
SALT TO TASTE

METHOD-
1. Heat butter in a pan add chop onions fry till brown add ginger garlic saute for 3min. Add all dry masalas,kaju paste mix.
2. Add tomato puree, kassori methi and salt stir and simmer for 5min. Add cpsicum and paneer and simmer add small cup water and cook on low for 5min.
3. Remove from fire add 1tb butter and cream. Garnish with kothmir. Serve with naan or with rice.

GARLIC CHUTNEY

INGREDIENTS-

20 GARLIC PODS

2TB CHILLIE POW

1 1/2TB DHANAJEERU POW

1/2TS SALT

METHOD-

1. Peel garlic than put all the ingredients in blender and grind well. Put in glass bottle and put in fridge can stay for a month

2. When want to use jast take the amount you want mix with 2tb of water and mix it.

BATATA WADA

INGREDIENTS-
4 BIG POTATOES MASHED PROPERLY
1 SMALL RED ONION
2 GREEN CHILLIES
CURRY LEAFS
1/2CUP KOTHMIR
1TB CHILLIE POW
1/2 TS HALDI
1/4TS GARAMASALA
1/2TS DHANA JEERA POW
1TS AMCHOOR POW
SALT AS PER TASTE
1TB RAI
PINCH OF HING
1TS GARLIC PASTE

INGREDIENTS FOR BATTER-
1 CUP BESAN
BIG PINCH OF AJWINE
BIG PINCH OF ENO
LITTLE SALT
LITTLE CHILLIE POW
OIL FOR DEEP FRYING

METHOD-
1. Boil and mash potatoes when they are hot. Chop onions finely.
2. Heat 3Tb oil add rai,hing,curry leaf,onion and fry till light in colour then add ginger paste.
3. Now add all dry masalas add green chillies mix properly add mash potatoes and keep mixing till all blend well add kothmir and let it cool than make round balls and set aside.
4. In a bowl add besan,ajwine,eno,salt,chillie pow mix it than add water to make smooth paste but not runny.
5. Heat oil dip potato balls in the batter put in hot oil and deep fry it. Drain on papper towel.
6. Serve hot with garlic chutney and pav.