Nachos BHEL

Nachos Bhel

Pre preparation Time: 30 minutes

Preparation Time: 30 minutes

Ingredients

For Nachos

Maize Flour: 3/4 Cup

All purpose Flour: 1/2 Cup

Olive oil: 2 Tbspn

Salt to taste

Oregano: 1 tspn

Chilly Flacks: Pinch

Water as required to make the dough

For Topping

Baked beans: 1/2 Cup
Olive Oil: 2 Tbspn
Chopped onion: 1 no
Chopped spring onions: 1 no
Chopped tomatoes: 1 no
Finely chopped Jalapeno: 2 Tbspn.
Tabasco sauce: 4 to 5 drops
Sour cream: 2 Tbspn
Mustered cheese sauce: 1 tspn
Oregano: 1 Tbspn
Chilly Flacks: 1 Tbspn
Processed cheese: 1 cube.

Method

In a bowl, take Maize flour and mix all purpose flour to it.

Season it with oregano, salt and chilly flakes.

Add Olive Oil to it, by adding proper amount of water, kneed the tight dough.

Let it rest for 5 minutes.

Roll the dough into a big round shape.

Cut it in small triangles. Prick them all with a fork.

Arrange them in a baking tray. Brush them with olive oil on the top.

In a Pre-heated oven, bake them for 5-6 minutes and then turn them around and brush this side also with olive oil. 

Again bake them for 5 -6 minutes.

Nachos are ready.

In a pan, add some olive oil. 

Add chopped garlic let it be brown in color.

Add baked beans, seasoned by salt and freshly crushed pepper, pinch of oregano and chilly flakes. Toss it well.

Now, in a serving bowl, take some nachos, top them with this mixture of beans. Add some finely chopped onion, tomatoes, finely chopped jalapenos and season it with oregano, chilly flakes, drops of sour cream, mustard cheese cream, few drops of tobacco sauce.

Garnish it with some crushed nachos, finely chopped spring onion and shredded processed cheese.

Nachos BHEL is ready... !!!

Note: You can deep fry nachos also if you are not using Oven.

Dry "Dhokli" with Tadka Paani

Dry "Dhokli" with Tadka Paani

Preparation Time: 20 Minutes

Servings: 4

Ingredients

Rice: 2 Cups

Toor Daal(Red Gram lentils): 1 Cup

Chana Daal (Gram lentils): 1 Cup

Whole Wheat Flour: 2 Tbspn

Sesame seeds (Til): 2 Tbspn

Curd: 1 Cup (or as required to knead the dough)

hing(Asafoetida): 2 tspn

Soda powder: 1 tspn

Turmeric powder: 2 tspn

Salt to taste

Red Chilly powder for garnishing.

Mustard seeds: 1 Tbspn. 

Oil: 4 Tbspn

Method

Grind rice, and lentils (chana and toor) in a grinder and take that mixture into a mixing bowl.

In an another small bowl, take whole wheat flour and add oil to it. Now rub that mixture with help of your palm. Add this mixture to the first bowl of grinned mixture. Mix it well. 

Add salt, pinch of turmeric powder and pinch of soda powder. And with help of curd, knead it like a dough.

Take a bowl full water and let it boil well. 

By the time, prepare small portions from the dough and make it flat (like a traditional dhokali).

Add these all dhokalis into boiling water and let them cook for almost 5-10 minutes on a high flame with the closed lead on the vessel.

Take all cooked dhokalis into a bowl. And let them cool down for a while.

In a tempering pan, take 2 Tbspn of oil. Add mustard seeds and let them crackle well.

Add pinch of hing(Asafoetida) and sesame seeds, red chilly powder to it and temper it in the left boiled water. Let it boil again till 2 -3 shimmers (almost 5 minutes). 

In an another pan, take remaining 2 Tbspn oil, add mustard seeds, sesame seeds and a pinch of hing(Asafoetida). 

Add all cooked dhokalis to the pan, and mix them well. 

Add pinch of salt (as they are cooked in a boiling water, some salt from them might have drained).

In a serving dish, Arrange dhokalis accompanied by tempered water in the shot glasses ( This is our way of serving. It can be served in your own way too... :) )

A very unique savory dish is ready to ENJOY. .. !!!