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NAUGHTY N NICE NACHOS Nachos topped with cheese sauce and salsa Preparation Time : 40 minutes Cooking Time : 30 minutes Servings : 4

INGREDIENTS Maize flour (makai ka atta) 1/4 cup Refined flour (maida) 1/4 cup + for dusting Oil 1 teaspoon + for deep-frying Salt to taste

Cheese sauce Processed cheese 1/2 cup Oil 1 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 powder 1/4 teaspoon Fresh coriander leaves, chopped 2 tablespoons

METHOD Mix 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 the dough into six equal portions and roll

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 and set aside to cool. To prepare the cheese sauce, heat the oil in a nonstick 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 the oil 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 ACHARI Potatoes tempered with spices. Preparation Time : 10-15 minutes Cooking Time : 5-10 minutes Servings : 4 INGREDIENTS

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 paste 1 1/2 teaspoons

Salt to taste Black salt (kala namak) 1/4 teaspoon Sugar 1 teaspoon Vinegar 3 teaspoons METHOD Grind 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 and ginger 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 SALSA a 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

FOR TOMATO SALSA Tomato 4 medium Lemon 1/2 Onion , chopped 1 medium Olive oil 2 teaspoons Vinegar 1 teaspoon Salt to taste Dry oregano 1/8 teaspoon Fresh coriander leaves, chopped 2 tablespoons METHOD Sieve 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 butter on 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.

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 masala 1 teaspoon Fresh coriander leaves, chopped 2 tablespoons METHOD Take 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.

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.