Vegetable Nachos Recipe | Food Diaries | Chef Zarnak Sidhwa | Fast Food

For The Topping:
Cheddar cheese (grated) 100 gm
Fresh coriander (chopped) handful
Spring onions (chopped) 2-3

Method:
For the Nachos, knead the whole wheat flour, salt and cumin with a little water to make a soft dough. Set aside for 10 minutes. Heat the oven to 200ºC. Roll out a ball of dough to make a roti. Place the roti onto the foil and brush both sides with butter or ghee. With a fork prick the roti all over, then place it in the oven for 5-6 minutes. Once crisp, remove from the oven and cut into 8 equal triangles or nachos. Set aside to crisp up.
For the Spicy Tomato Masala, heat oil in a pan and add the onion and the finely chopped garlic and continue to cook until the onions start to brown. Add the chopped tomatoes, ginger, salt, turmeric, chopped chilies and chili powder. Let it cook till thick and then lastly add the all spice powder and coriander.
Mix all ingredients for the yoghurt well.
For the Kachumber, mix all ingredients well. Heat the oven to 180ºC. On to a large baking sheet spread the nachos out and, sprinkle on the tomato masala. Add dollops of the kachumber and sprinkle on the cheese. Add some extra chopped chilies. Place in the oven for about 5-10 minutes until the cheese has melted. Remove and add the raita, chopped coriander and spring onions and serve.

Method:
Beat butter add caster sugar, vanilla essence and ground almonds. Add egg and beat and fold in the flour. Drop a tablespoon of the dough onto lined baking sheets and using the back of a wooden spoon make small indents in the top of each biscuit. Fill each hole with a little jam. Bake at 180 degrees c for 15 minutes. Cool on trays and then serve.

Method:
In a blender, add celery, apple, milk, sugar, husk and ice. Blend it together until well combined. Pour in the serving glasses and serve chilled.