HOME MADE NACHOS WITH CHUNKY SALSA SAUCE AND CHEESE SAUCE

HOME MADE NACHOS WITH CHUNKY SALSA SAUCE AND CHEESE SAUCE.......CRISP CORN TORTILLA CHIPS TOPPED WITH SPICY, TANGY SALSA SAUCE AND SMOOTH CHEESE SAUCE....

Ingredients :

FOR THE NACHOS

Corn meal - 1  cup

All purpose flour - 3/4 cup

Salt- 1/2 Tsp

Dry oregano - 1/2 Tsp                   can substitute with carom seeds powder

Chili flakes - 1/2 Tsp

Garlic powder - 1/2 Tsp (optional)

Oil - for deep frying

Method :

Mix all the ingredients except the oil.

Using warm water knead into a smooth, firm dough.

Cover and leave aside for half an hour.

Make cricket size balls out of the dough.

Roll them out into thin circular sheets.....Use dry all purpose flour to roll them

Prick them all over with a fork.

Heat a griddle.

Place a rolled out sheet on hot griddle for 10 seconds, flip and heat for 10 seconds.

Take it off the griddle and place over a kitchen cloth towel or on a wire rack.

Repeat the same with all the sheets.

Heat oil in a frying pan.

Cut the half cooked sheets into triangular slices.

Once the oil is hot, reduce the flame and deep fry these slices......5-6 at one go.

Fry until golden and crisp.

Repeat until all are fried. make sure the oil is piping hot but they are fried on slow flame.

Cool and store in an air tight jar.

FOR THE SALSA

Tomatoes - 1/2 Kg (diced)

Onions - 200 Gms (finely chopped)

Coriander leaves - 2 Tbsps (finely chopped)

Garlic cloves - 5 (very finely chopped)

Red chili powder - 1 Tsp

Salt - according to taste

Jalapenos - 3 Tbsp (chopped)

Olives - 2 Tbsp (chopped)   (optional)

Olive oil - 2 Tbsp

Method:

Coarsely churn the tomatoes ensuring that they do not turn into a paste or puree.

Heat the olive oil and add in the onions and garlic....toss exactly for half a minute.

Add in the tomatoes and coriander leaves.

Add the chili powder and salt.

Cook on medium heat for 10-12 minutes.

Add in the jalapenos and olives.

Switch off the flame.

Cool and store in refrigerator.

FOR THE CHEESE SAUCE

Cheddar cheese - 2 cups (grated)    Prefer the stronger variety

Milk - 1/2 cup

Method :

Blend the cheese and milk together in an electric blender until smooth and saucy in texture.

Bottle and store in refrigerator.

FINALLY :

Place the nachos in a platter, unevenly spread the salsa sauce and again unevenly top it up with the cheese sauce.   Serve immediately......