Nachos with Salsa

Nachos or corn chips are a very quick and easy Mexican starters. It is mainly serve with salsa. Nachos are made from Maize flour and all purpose flour but this time I tried with whole wheat flour. The taste is same. When I read about the combo event by Pari, immediately nachos salsa combination came into my mind:)

Ingredients

For Nachos

Maize flour (Makai ka ata) - 1cup

Whole wheat flour (Gehun ka ata) - 1/2 cup

Oregano - 1 teaspoon

Red chili powder - 1/2 teaspoon

Hot oil - 1 tablespoon

Salt to taste

Oil for deep frying

For Salsa

Tomatoes - 3 medium

Onion - 1 medium

Capsicum - 1

Green chilli - 2

Chili Powder - 3/4 teaspoon

Oregano - 1/2 teaspoon

Lime juice - 1 teaspoon

Salt to taste

Procedure

For Nachos

Combine all the ingredients and knead a soft dough using water. Keep aside for half an hour. Make smal balls of the dough. Roll out ball like thin roti. Cut each roti in 8 triangular pieces. Prick slightly with the fork. Deep fry on medium flame. After it gets cool store it in a airtight container.

For Salsa

Blanch tomatoes for 10 sec. Immediately put under cold running water. Remove the skin of tomatoes. Deseed tomatoes and finely chop it. Pierce the capsicum with the fork and keep over the flame for 1-2 minutes. Remove the burnt skin and chop finely. Chop onion and green chilli very finely. Now combine all the ingredients. Mix nicely. Keep it in fridge.

Serve crispy Nachos with crunchy Salsa

This goes to 'THE COMBO EVENT' by Pari of foodelicious

Pudachi Vadi

My MIL is here at my place for some days now. So for the sake of Khaugiri I requested her to make typical specialty of hers. She is a specialist of "Pudachi Vadi" in our family. This is a typical Nagpuri recipe. A coriander filled Indian spring roll. In Nagpur, coriander is known as 'sambar' and this is also called as Sambar vadi.

Ingredients

For the Covering
Gram flour (Besan) - 1 cup
Wheat flour (Aata) - 1 cup
Chili powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Hot oil (Mohan) - 3 tablespoon
Salt to taste

For the Stuffing
Coriander - 3 cups
Grated Coconut - 1 cup
Roasted poppy seeds (khuskhus) - 2 tablespoon
Garlic cloves - 6-7
Green chilly - 3-4
Red Chili powder - 1 teaspoon
Powdered sugar - 1 teaspoon
Lemon juice - 2 teaspoon
Salt to taste.

For Paste
Kala Masala - 1 teaspoon
Oil - 1 teaspoon
Tamarind pulp - 2 teaspoon


Procedure

For the Covering
Mix all the ingredients and with some water knead a stiff dough.

For the stuffing
First neatly wash and finely chop the coriander. Take 1 teaspoon oil and fry garlic and chopped green chilies. Then Fry coconut , khuskhus, Coriander one by one for 1-2 minutes. Let it cool. Mix all the ingredients of stuffing.

Paste
Mix all the ingredients for the paste .


Take a small ball of dough and roll it like a roti. It should not be very thick or very thin. Now apply 1 teaspoon of paste on roti. Do not spread till edges. Now place 2-3 tablespoon of stuffing in the center. Then overlap both the sides like roll. By pressing with finger tips seal both the ends with little paste.

Like this make remaining rolls. Deep fry rolls on medium flame. Cut it in 2-3 pieces and serve it with green chutney or imly ki chutney.

This is my entry for JFI-Jhiva for Cilantro