Mexican Feast - Prachi

SALSA
INGREDIENTS
3 tomatoes
2 teaspoons chillies in vinegar
1 small onion, finely chopped
½ teaspoon chilli powder
1 capsicum
¼ teaspoon oregano
½ teaspoon sugar
½ teaspoon salt
1 tablespoon oil

METHOD
1. Put the tomatoes in hot water for about 10 minutes. Remove the skin and chop.
2. Pierce the capsicum with a fork and hold over the flame until the skin blackens. Remove from the heat, rub off the burnt skin and chop.
3. Heat the oil and fry the onion for ½ minute. Add the remaining ingredients and cook for 3 to 4 minutes.

NACHOS
For corn chips
1 ½ cups finely ground maiza flour (makai ka atta)
1 cup plain flour (maida)
4 teaspoons oil
½ teaspoon ajwain
½ teaspoon cumin seeds
salt to taste
Other ingredients
Oil for deep frying
1. Roast the cumin seeds on a tava (griddle) for a few seconds. Add the ajwain and roast both again for a few seconds. Pound them coarsely
2. Mix all the ingredients together and make a dough by adding warm water. Knead very well.
3. Divide the dough into small portions. Roll out each portion thinly with the help of a little flour and prick all over with a fork.
4. Cut into small squares and deep fry in oil until crisp.
For white sauce
1 cup cooking cheese, grated
1 cup milk
1 tablespoon maida and 1 teaspoon garlic paste and salt & pepper to taste
½ cup cooked American sweet corn and few thin slices of capsicum
METHOD
1. Mix the cheese, garlic paste, milk and 1 tablespoon of maida and cook on a slow flame until the cheese melts
2. Arrange the corn chips on a plate and spread the melted cheese on top.
3. Sprinkle some chat masala, American sweet corn and capsicum on it
TACOS
INGREDIENTS
For the tacos
1 ½ cups maize flour (makai ka atta)
1 ½ cups plain flour (maida)
3 teaspoons oil
¾ teaspoon salt
Oil for deep frying

For the green sauce
Mexican green sauce
½ large capsicum
2 cups milk
2 tablespoons butter
2 tablespoons plain flour (maida)
salt and pepper to taste

1. Put the capsicum in boiling water. After a few minutes, take out and blend with the milk in a blender
2. Heat the butter and fry the flour for ½ minute. Add the blended milk and go on stirring until the sauce becomes thick.
3. Add salt and pepper.

For the stuffing
1 cup cooked Rajmah Beans
3 tomatoes, chopped
3 spring onions, chopped
chopped cabbage
salt to taste

To be mixed into a red sauce
½ cup tomato ketchup
2 teaspoons chilli sauce

For the tacos
1. Mix the flours. Add the oil and salt and make a soft dough by adding warm water.
2. Roll out thin rounds about 4” (100 mm) in diameter with the help of a little plain flour. Prick lightly with a fork
3. Deep fry in hot oil on both sides and then bend into ‘U’ shape while hot.
4. Store the tacos in air-tight tin.

How to serve
1. Make a red sauce by mixing the tomato ketchup and chilli sauce
2. Mix the chopped tomatoes, spring onions, cooked rajmah and salt
3. In the fold of each taco, fill some rajmah beans, sprinkle some green and red sauce and sprinkle a little cabbage