NACHOS - FROM A NACHO LOVER

NACHOS has been always my family’s favorite dish. Anytime we like to go to a Mexican joint we picture ourselves eating a big platter of nachos served with guacamole and sour cream.

I do sometime at home but this time I tried making entire dish from the scratch. It was so satisfying and we loved to have it once again. My husband was returning from business trip and I wanted to have something different apart from the regular diet. Although Biryani always tops in the list but nachos are also very much coveted.

I tried Tarla dalal version of making Tortilla chips with small variation of adding garlic powder.

I also referred to sailus version

http://www.sailusfood.com/2007/03/14/corn-chips-with-salsa-sour-cream/.

Infact I made salsa quite similar to her and I just added more jalapenos to make it more spicy.

I am a great fan of Avocado so anything relating to avocados is hard to resist for me. It is very expensive and sometimes a rare commodity to find it here. So whenever I find it I buy in bulk.

Guacamole is excellent dip made from avocado and goes very well nachos.

We had ready made sour cream and it was divine.

For nachos

Ingredients

1/ 12 cup corn meal
1 cup of plain flour
2 tblsp of oil
2 tsp of ajwain( oregano seeds)
2 tblsp Garlic powder
salt to taste
water to knead

Method

Knead the above ingredients. Roll into thin chapatti and lightly toast them on a griddle or a Tava.
Cut them into triangle and deep fry them in oil. Drain them and store them in airtight container.

Guacamole

1 avocado
lemon juice
salt
pepper
Half the avocado and discard the seed .Scope and mash them lightly in a fork. Add lemon juice and seasoned it with salt and pepper.

salsa

3 tomatoes
1 green pepper
1 red pepper
2 cloves garlic

Roast the above in a baking tray for 20 mins at 200 ‘c.
Remove the skin and mash it lightly with fork and garnish it with salt , pepper and some chopped cilantro.

Assembling

Montre jack cheese grated approx-1 cup
3to 4 jalepenos diced
1 can red kidney bean ( Rajma boiled)

Arrange

Preheat the oven at 200’c. Mix Rajma( kidney beans)with half of the prepared salsa mix. Arrange corn chips in a baking proof dish. Spread the Rajma mix, jalapenos and sprinkle grated cheese and bake for 10 to 12 mins till the cheese has melted.

Serve with sour cream , salsa and guacamole.

We had a big platter of nachos with spiced Roast chicken. It was too filling.

This is my contribution to AWED hosted by DK of http://culinarybazaar.blogspot.com/