7 Layer Dip for Tortilla chips/Nachos

This 7 layer ip is a super easy American appetizer. It’s healthy and yummy, kids would live it.

INGREDIENTS

1 Cup Kashmiri Rajma( Soaked overnight)
1/2 Cup Sour Cream (Fresh Cream & curd)
1/2 Cup Salsa (Onion, Tomato, Cilantro, Kosher Salt, Green chili, pepper)
1/2 Cup finely chopped Tomatoes
1 Cup chopped Lettuce
1/2 Cup Guacamole (Chopped Avocado with salt to taste)
1/4 Cup Black Olives( chopped)
1/4 Cup Jalapeños
1 Tbsp green onion( chopped)
1 Tbsp Taco seasoning (optional)
1/2 Cup grated Cheddar Cheese
1/2 tsp black pepper

PROCEDURE

( Sour Cream)
Take 1/2 cup Fresh cream, add 2 Tbsp thick curd, whisk properly.

(Salsa)
Put 1small onion, 2 medium sized tomatoes, 2 green chillies, small bunch of colantro(fresh coriander), kosher salt and black pepper to taste, in a mixer grinder and churn to make a chunky paste.

( Dip)

Cook rajma with salt, if needed add baking soda. Once cooked add taco seasoning and mix well, let is cool. Spread in the bowl, put second layer of sour cream, third of Guacamole, forth Salsa and chopped tomatoes, fifth Cheese, Sixth Lettuce, Seventh Olives n Jalapeños, garnish with chopped green onion.
PS: Top 2-3 layer sequence can be as per choice.

Vada Pav

Vada pav is Mumbai’s comin man food, it’s an indian style burger, hailing from the streets of Mumbai. It’s basically a fried potato dumpling stuffed inside bread bun. Very simple to make and if you love spicy street food you are definitely going to enjoy this recipe.

INGREDIENTS
( For Dumplings)
1-2 inch piece of ginger
3-4 green chillies
4-5 cloves of garlic
5-6 medim sized potatoes ( Boiled and mashed)
4-5 curryleaves
1/2 tsp mustard seeds
Finely chopped coriander
1 Cup Gram Flour( Besan)
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp Baking powder
One packet of Pav
6-7 Green chillies
Salt to taste
Oil for frying

( For Coconut Garlic powder )
1/2 Cup desiccated coconut
5-6 cloves of garlic
1 tsp Red chilli powder
2Tbsp Boondi
2 tsp oil
Salt to taste

( For Green Chutney)

1 Cup coriander
3 cloves garlic
2 green chilly
1 Tbsp roasted peanuts
1 Tbsp thick curd
1/4 tsp black salt
Salt to taste


PROCEDURE

( For Chutney)
Put all the ingredients in the mixer and grind to a thick paste.

( For Coconut Garlic Powder)
 Put desiccated coconut, garlic, red chilly powder and salt in mixer and grind it coarsely. Heat oil in a pan and add the coarsely ground powder. Fry for 1-2 minutes. Take it out in a bowl and let it cool. Once cool add crushed boondi and mix well.

( For fried Green Chilly)

Half slit the green chillies, sprinkle salt and deep fry for few seconds in hot oil.


( For Dumpling)
Take garlic, green chilly and ginger in a small mixer jar and grind it into a rough paste. Heat 1 tbsp oilin a pan add mustard seeds and curry leaves. Add turmeric, mashed potatoes and salt. Fry for 2-3 minutes. Add finely chopped coriander and mix properly. Keep it aside for cooling. To prepare the batter, mix besan, turmeric powder, red chilly powder and salt in a bowl, add baking powder. Mix well to avoid lumps. Take the dumpling mix and make medium sized round balls. Heat oil for frying, dip the dumplings in the batter, covering it from all sides and deep fry them to golden brown.

Half Slit the pav from middle. Apply chutney put the dumpling in between. On top put the coconut garlic powder and fried green chilly. Serve hot or at room temperature.