March 25, 2008



NACHOS has been always my family’s favorite dish. Anytime we like to go to a Mexican joint we picture ourselves eating a big platter of nachos served with guacamole and sour cream.

I do sometime at home but this time I tried making entire dish from the scratch. It was so satisfying and we loved to have it once again. My husband was returning from business trip and I wanted to have something different apart from the regular diet. Although Biryani always tops in the list but nachos are also very much coveted.

I tried Tarla dalal version of making Tortilla chips with small variation of adding garlic powder.

I also referred to sailus version

Infact I made salsa quite similar to her and I just added more jalapenos to make it more spicy.

I am a great fan of Avocado so anything relating to avocados is hard to resist for me. It is very expensive and sometimes a rare commodity to find it here. So whenever I find it I buy in bulk.

Guacamole is excellent dip made from avocado and goes very well nachos.

We had ready made sour cream and it was divine.

For nachos


1/ 12 cup corn meal
1 cup of plain flour
2 tblsp of oil
2 tsp of ajwain( oregano seeds)
2 tblsp Garlic powder
salt to taste
water to knead


Knead the above ingredients. Roll into thin chapatti and lightly toast them on a griddle or a Tava.
Cut them into triangle and deep fry them in oil. Drain them and store them in airtight container.


1 avocado
lemon juice
Half the avocado and discard the seed .Scope and mash them lightly in a fork. Add lemon juice and seasoned it with salt and pepper.


3 tomatoes
1 green pepper
1 red pepper
2 cloves garlic

Roast the above in a baking tray for 20 mins at 200 ‘c.
Remove the skin and mash it lightly with fork and garnish it with salt , pepper and some chopped cilantro.


Montre jack cheese grated approx-1 cup
3to 4 jalepenos diced
1 can red kidney bean ( Rajma boiled)


Preheat the oven at 200’c. Mix Rajma( kidney beans)with half of the prepared salsa mix. Arrange corn chips in a baking proof dish. Spread the Rajma mix, jalapenos and sprinkle grated cheese and bake for 10 to 12 mins till the cheese has melted.

Serve with sour cream , salsa and guacamole.

We had a big platter of nachos with spiced Roast chicken. It was too filling.






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  • Reply Saswati March 25, 2008 at 7:29 am

    wow that plate looks sure going to try it:)

  • Reply Divya Vikram March 25, 2008 at 4:42 pm

    looks great and very tempting too..

  • Reply Alpa March 25, 2008 at 9:33 pm

    they look right out of a restaurant! i can’t believe you made the actual nachos yourself! We’re lucky in Houston, we have tons of great Mexican foods easily available and made fresh daily.

  • Reply DK April 23, 2008 at 5:00 pm

    I go crazy for Nachos! They are my all time fav in Mexican cuisine. These luk yummy! Thanks for sending them to me 🙂

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