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.