Bean & Cheese Nachos

For the Nacho Chips

1 1/2 teacups finely ground maize flour (makai ka atta)

1 teacup plain flour (maida)

4 teaspoons oil

1 1/2 teaspoons carom seeds (ajwain)  roasted and crushed coarsely

1/2 teaspoon cumin seeds (jeera) roasted and crushed coarsely

salt to taste

For Salsa sauce

3 tomatoes

2 teaspoons chillies in vinegar

1 onion, finely chopped

1/2 teaspoon chilli powder

1 capsicum

2 pinches ajwain

1 tablespoon oil

1/2 teaspoon sugar

1/2 teaspoon salt

For Cheese Sauce

1 tablespoon butter

1 tablespoon plain flour (maida)

2 tablespoons grated cheese

1 teacup milk

salt and pepper to taste

For Taco Salad

2 cup ice burg lettuce 

2 capsicums

4 to 5 spring onions (with greens)

2 tomatoes 

1/2 cup sliced black olives

2 tablespoons jalapenos

Other Ingredients

1 cup baked beans

2-3 chilles soaked in vinegar for 15 minutes

Method
For Corn Chips

1. Mix all the ingredients together and make a dough by adding warm water.
2. Knead very well.
3. Divide the dough into small portions.
4. Roll out each portion thinly with the help of a little flour and prick all over with a fork.
5. Repeat with the rest of the dough.
6. Cut into small squares and deep fry in oil until crisp.
7. Drain thoroughly on absorbent paper.
8. Store in an airtight tin.

For Salsa Sauce

1. Put the tomatoes in hot water for about 10 minutes.
2. Remove the skin and chop.
3. Pierce the capsicum with a fork and hold over the flame until the skin blackens.
4. Remove from heat, rub off the skin and chop.
5. Heat the oil and fry the onion for 1/2 minutes.
6. Add the remaining ingredients and cook for 3 to 4 minutes.

For Cheese Sauce

1. Heat butter in a pan for 10 seconds.
2. Add the flour stirring continuously till you get the cooked aroma. ( Do not let it turn brown)
3. Add the milk and cheese (Do not boil)
4. Add salt and pepper.
5. Keep aside

Method for Taco Salad

1. Chop the lettuce coarsely.
2. Chop the spring onions with a few leaves.
3. Cut the capsicum into big pieces.
4. Cut the tomatoes into small pieces.
5. Put the lettuce, onions and capsicum into cold water for 10 minutes.
6. Remove from the water, add the tomatoes, olives & jalapenos and put in the refrigerator.

How to Proceed

1. Place Corn Chips in the serving plate.
2. Spread baked beans & Salsa Sauce over it.
3. Spread a layer of cheese sauce on top of it.
4. Top it with taco salad, chopped green chillies in vinegar
5. Serve immediately

Baked Spinach Rolls

For the stuffing  
1 boiled potato
1 chopped onion
1 chopped green chilli
1 teaspoon chilli powder
1 tablespoon chopped coriander
3 tablespoons white sauce 
1 tablespoon butter

Other ingredients  20 large spinach leaves
4 teacups white sauce
3 to 4 tablespoons cheese

For garnishing
6-8 capsicum rings
Few sliced black olives

Method
For the stuffing
Mash the potato
Heat the butter and fry the onion for 1 minute.
Add the green chilli and fry again for 1/2 minute.
Add the mashed potato, vegetables, chilli powder, coriander, white sauce and salt and cook for 2 minutes.

How to proceed
Drop the spinach leaves into salted hot water. After 5 minutes, drain.
Put a little stuffing in each leaf and roll up.
Spread a little white sauce on greased baking tray.
Arrange the rolls, pour the balance white sauce on top, sprinkle the cheese
Garnish with capsicum rings & sliced olives on top
Bake in a hot oven at 230 degree C (450 degree F) for 10 minutes
Serve hot.

Crusty Potato Fingers

Ingredients

2 potatoes, cut into fingers

finely crushed cornflakes or toasted bread crumbs (for coating)
oil for deep frying

For the batter

1 teacup plain flour (maida)

1 tablespoon corn flour
salt to taste

To be made into a paste (for the batter)

1 onion, chopped

2 green chillies, chopped
1/2" (12 mm.) piece ginger
salt to taste

For serving

salsa sauce

Method

1. Parboil the potatoes in salted water. Drain.
2. Make a batter by mixing the plain flour, corn flour and salt, adding the paste and enough water to make a thick batter.
3. Dip the potato fingers in the batter, roll out in the finely crushed corn flakes or toasted dry bread crumbs and deep fry in hot oil.
4. Serve hot with salsa.

Paneer Kurkure

Ingredients
1/4 cup white onion finely chopped
1/4 cup spring onion finely chopped
1/4 cup carrot & beans finely chopped
2 tbsp finely chopped capsicum
2 tbsp finely chopped Celirey
1/2 cup boiled mashed potato
2 tsp soya sauce
1 tsp ginger-garlic paste
1 tsp hot & sweet sauce
1/2 cup Plain flour (Maida)
2 tbsp sesame seeds
Salt to taste
oil for deep frying

Method
For Vegetable Mixture
Heat oil and fry ginger-garlic paste 
Add onion, carrot , beans, capsicum, celery and sauté for 3-4 mins
Add potato soya sauce, hot & sweet sauce salt
Keep aside and let it cool for few mins

How to proceed
Cut paneer into 1" cubes
Place the vegetable mixture on the paneer & press with  hand to form a cube
Make paste of Maida by adding little water to it
Dip the veg coated paneer cubes in the paste 
Sprinkle sesame seeds over it
Heat oil & fry till crisp & golden brown
Serve with Schezwan sauce or Hot & Sweet sauce

American Chopsuey

Ingredients
1 cup boiled noodles

1 1/2 cups crispy fried noodles

2 cups shredded cabbage

1/2 cup sliced onions

1/2 cup sliced capsicum
1/2 cup sliced and boiled carrots

1 tsp chilli sauce

4 tsp oil

salt to taste

For The Tangy Sauce

1/4 cup brown vinegar

1/4 cup sugar

1 cup water

2 tbsp plain flour (maida)

1 tbsp soy sauce

4 tbsp tomato ketchup

Method

For the tangy sauce

1. Combine all the ingredients for the sauce in a pan
2. Mix well and bring to a boil.
3. Cook until the sauce thickens. Keep aside.

How to proceed

1. Heat the oil in another wok over a high flame and add the cabbage, onions, capsicum and carrots.
2. Stir-fry for 3 to 4 minutes.
3. Add half the tangy sauce, boiled noodles, chilli sauce and salt
4. Cook for a few minutes.
5. Add half of the fried noodles and mix well.
6. Serve hot, topped with the remaining fried noodles and the remaining tangy sauce.

CRISPY SUBMARINES

For the hot dog rolls

2 hot dog rolls

1 tbsp melted butter

For the filling

1/2 cup boiled corn

1/3 cup boiled carrot

1/2 onion, chopped

1 green chilli, chopped

2 cloves garlic chopped

1/4 cup black olives

1/4 cup jalapenos

1 tsp plain flour (maida)

1/2 cup milk

2 tsp oregano

1/2 tsp chilli flaks

1 tbsp tomato sauce

1-2 tsp chilli sauce

1 tsp tobasco sauce

1 tsp butter

3 tbsp grated processedcheese

salt and black pepper (kalimirch) powder

For the topping

1/4 cup grated mozerella cheese

sliced capsicum

sliced tomatoes

Method

For the hot dog rolls

1.	Scoop out the centre soft portion of the hot dog rolls. keep aside the scooped portion for use in the filling.
2.	Brush the scooped parts with melted butter.
3.	Bake in a hot oven at 200 degree c (400 degree f) for 5 minutes.

For the filling

1.	Heat the butter and fry the onion, garlic and green chilli for 1 minute.
2.	Add the flour and stir for a few seconds.
3.	Then add the milk and stir well till you get a smooth sauce.
4.	Add the corn kernels, carrot, olives, jalepenos, oregano, chilli flacks, soft scooped portion of bread, grated processed cheese, tomato sauce, chilli sauce, tobasco sauce, salt and pepper and mix well.

How to proceed

1.	Spread a little filling in the scooped part of each hot dog roll.
2.	Cover with the grated mozerella cheese and capsicum slices.
3.	Arrange tomato slices on top.
4.	Place under a hot grill for 2 to 3 minutes or until the cheese has melted.
5.	Serve hot.

Variation

You can make a bigger portion by using a garlic / french bread loaf instead.

PALAK PANCAKES

Ingredients 2 cups spinach (palak), finely chopped 1 ½ tsp ginger-chilli paste 1 tsp Garlic paste (optional) 2 tablespoons gram flour (besan) 2 teaspoons whole wheat flour (gehun ka atta) 2 teaspoons fresh curds a pinch asafoetida (hing) 1 teaspoon sugar ¼ teaspoon soda bi-carb or Fruit Salt 1 teaspoon oil salt to taste For garnishing 2-3 tsp Oil 1 tsp mustard seeds (Rai) 1 tsp cumin seeds (Jeera) 1 tsp Sesame seeds (Til) 4-5 Curry Leaves 1 tbsp coriander finely chopped To serve green chutney

Metohd 1. Mix all the ingredients using curds 2. Prepare mixture that is not too liquid or dry for shaping. 3. Take a small portion of the mixture in one hand and make 2 inch pancakes by patting with fingers. 4. Place these pancakes on a large greased microwave safe plate. Cover with a damp muslin cloth and microwave on HIGH for 2 minutes 5. Keep aside for 2 to 3 minutes. 6. Lift gently using a flat knife and place onto a serving plate. 7. For garnishing heat oil in a small work and add mustard seeds, cumin seeds sesame seeds & curry leaves 8. When crackling stops pour it on the pancakes 9. Serve with green chutney.

Variations

1.	You can use fresh fenugreek leaves (Methi) instead of Palak. This preparation is good for heart and diabetes patients.
2.	If you do not have a microwave you can make it on a griddle (tava) or appam pan using little oil for cooking