Recipes Of Nachos By Sanjeev Kapoor

For more recipes related to Nachos With Rajma checkout Corn Chips With Cheese Dressing . You can also find more Snacks and Starters recipes like Fish Fry in Banana Leaf Chilli Pakora Shahi Murg Pakora Leftover Khichadi Pakoda

Hindi: makai Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!

Crush the rajma in a mixer. Heat olive oil in a non-stick pan. Add onion, garlic, green chilli and stir. Add ground rajma and cook till thick. Add salt and mix. Set aside in a bowl.

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For the salsa mix together onion, yellow capsicum, jalapeno, tomatoes, fresh coriander leaves, lemon juice and sweet chilli sauce and set aside in a bowl. Preheat oven to 180° C/ 350° F.

Arrange the nachos on a serving platter and heat them slightly in a preheated oven for 1-2 minutes. Put the rajma mixture over them, drizzle white sauce, sprinkle cheese and keep the platter back in the oven and bake till the cheese begins to melt. Take it out of the oven, put the salsa over and serve hot.

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10, 000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.For more recipes related to Thepla Nachos - SK Khazana checkout Masala Khakhra , Puran Poli , Kid Friendly Muffins , Healthy Pizza . You can also find more Snacks and Starters recipes like Moong Dhokla Spinach And Cheese Crackers Tawa Chicken Frankie - SK Khazana Jain Schezwan Mini Idlis

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Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations. Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Take whole wheat flour in a large bowl, add Fine Besan, turmeric powder, red chilli powder, coriander powder, cumin powder, salt, white sesame seeds and ½ tbsp oil and mix well.

Add yogurt and mix till well combined. Add sufficient water and knead into soft dough. Drizzle a little oil and knead well. Set aside for 5 minutes.

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Meanwhile to make salsa, take tomatoes in another bowl, add capsicum, green chillies, coriander leaves, crushed black peppercorns, salt, red chilli powder and tomato ketchup and mix well.

Divide the dough into equal balls, dust each ball with a little dry flour and roll out into a roti. Prick them all over with a fork and cut into 8 equal triangles.

Slide these triangles, a few at a time, into hot oil and deep-fry on low heat till golden and crisp. Drain on absorbent paper.

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Transfer salsa into a small serving bowl, garnish with a parsley sprig and place on one side of a serving platter. Place the nachos in the remaining space on the platter. Drizzle cheese sauce on the nachos and serve.

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10, 000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.You can also find more Snacks and Starters recipes like Chicken Tikka Sandwich Leftover Roti Rice Rolls Mushroom Cheese Croquettes Chicken Cheese Potli-SK Khazana

Mexico, wild and barren in the north and sultry and hot in the south, offers a cuisine that reflects the culture of the country – colourful, rich, invigorating and always, always festive!  The most common impression about Mexican food is that it is hot and wholesome and has many similarities with Indian food. And like Indian cuisine Mexican is not one single cuisine but many. There is a feast of flavours for the food lover as the waters of the Gulf of Mexico and the Pacific Ocean teem with fish, while the adjoining regions bloom with luscious fruit like pineapple and papayas. The high plateau yields wonderful vegetables and the north is cattle country…..and to bind all these in one single string are chillies…in every shape, colour and size, from the subtle to the strong, producing a signature to Mexican cuisine.

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To make Cajun spice, combine cumin powder, onion powder, garlic powder, paprika powder, crushed peppercorns, castor sugar, salt and dried thyme in a bowl and mix well.

To make bean sauce, heat a non-stick pan. Add black gram, kidney beans, 1 tbsp Cajun spice, carrot, celery and 1 cup water. Cook till the beans and gram are done but not mashy.

To make pico de gallo (salsa), combine onion, tomato, jalapenos, salt, crushed peppercorns, 1 tbsp Cajun spice, tomato juice and chopped coriander in a bowl and mix well. Add Tabasco sauce and mix again.

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To make wing sauce, combine butter, tomato sauce and Tabasco sauce in a microwave safe bowl. Place bowl in a microwave and heat for 10-20 seconds. Remove from heat and whisk well into a homogenous mixture.

Divide nachos into 2 bowls. Grate 20 gms cheese in each bowl. Drizzle some wing sauce equally in each bowl and heat in microwave till cheese melts.

Pour bean sauce on cheesy nachos followed by wing sauce and pico de gallo (salsa). Place another layer of cheesy nachos on top and repeat the procedure with the sauces and pico de gallo (salsa).

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Shred Lollo rosso leaves and place on the nachos. Put a dollop of sour cream on top, sprinkle little Cajun spice on top and serve immediately.

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10, 000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.Main Ingredients : Maize flour (makai ka atta) (मकई का आटा), Refined flour (maida) (मैदा) Cuisine : Mexican Course : Snacks and Starters

For more recipes related to Nacho Chips checkout Indian Nachos . You can also find more Snacks and Starters recipes like Keema Pav - SK Khazana Fish Rolled In Banana Leaves Chocolate Moong Dal Pancakes - SK Khazana Macher Chop- Sk Khazana

Cook Book: 3 Years Of Blogging Recipes.... ........ ......... ........ ......... ...... #403

Mexico, wild and barren in the north and sultry and hot in the south, offers a cuisine that reflects the culture of the country – colourful, rich, invigorating and always, always festive!  The most common impression about Mexican food is that it is hot and wholesome and has many similarities with Indian food. And like Indian cuisine Mexican is not one single cuisine but many. There is a feast of flavours for the food lover as the waters of the Gulf of Mexico and the Pacific Ocean teem with fish, while the adjoining regions bloom with luscious fruit like pineapple and papayas. The high plateau yields wonderful vegetables and the north is cattle country…..and to bind all these in one single string are chillies…in every shape, colour and size, from the subtle to the strong, producing a signature to Mexican cuisine.

Take refined flour, maize flour, salt and turmeric oil in a bowl and mix. Add some warm water and knead into a soft dough.

Place the dough on the worktop, drizzle some oil on top and roll out into a thin sheet. Place an inverted round steel platter on top, cut into discs and discard excess dough. Dork with a fork and cut into equal triangles.

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Deep-fry the triangles in hot oil