Indian Style Nachos With Warm Spices Tamarind Chutney Recipe 45

INDIAN-STYLE NACHOS WITH WARM SPICES & TAMARIND CHUTNEY RECIPE - (4/5)

Steps:

• SPICY CHICKPEAS AND POTATOES: Preheat oven to 425°F. Toss chickpeas, potato, olive oil, garam masala, and cayenne on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until potato is tender and chickpeas are golden and crunchy, 20-25 minutes. (Keep oven on; you'll use it for baking nachos.) TAMARIND CHUTNEY: Combine tamarind concentrate, brown sugar, coriander, cumin, ginger, and ¼ cup water in a small saucepan over medium heat. Cook, stirring, until sugar is dissolved and mixture is slightly thickened, about 4 minutes. Transfer to a small bowl and set aside. ASSEMBLY: Whisk together yogurt, lime juice, granulated sugar, and a couple tablespoons water-just enough to thin the yogurt to a good consistency for drizzling. Season with salt and pepper. Arrange half of chips on a 9½-by-13" foil-lined rimmed baking sheet. Top with half of chickpea mixture, then half of each cheese. Repeat layering with remaining chips, chickpeas, and cheese. Bake until cheese is melted and bubbling, about 5 minutes. Serve nachos drizzled with tamarind chutney and yogurt sauce and topped with mint leaves and hot pepper, if using. Notes: Tamarind concentrate, a dark, seedless paste with a tart-sweet flavor, is available at Indian, Middle Eastern, and some Asian markets.

INDIAN-ISH NACHOS WITH CHEDDAR, BLACK BEANS AND CHUTNEY

Steps:

• Heat the oven to 425 degrees. Make the chutney: In a blender, combine the cilantro, green chile, lime juice, sugar and salt and blend until smooth. If the mixture is too thick to blend, add up to 3 tablespoons water, a tablespoon at a time, to get it going. Taste and adjust the salt and lime juice, if needed. Set aside.
• In a medium bowl, lightly mash the beans with a fork (this is so they won't roll off the chips), and season them with salt. On a foil-lined 13-by-18-inch sheet pan, arrange half the chips, followed by half the beans, onions, tomatoes and cheese (in that order). Repeat to make a second layer. Bake for 7 to 10 minutes on the highest rack of the oven, until the cheese is melted and bubbling.
• While the nachos are in the oven, make the chhonk: In a small pan or a butter warmer over medium-high, heat the ghee. Once the ghee melts (or the oil begins to shimmer), add the cumin seeds and cook until they start to sputter and brown, about 15 seconds. Immediately remove the pan from the heat and stir in the red chile powder. Set aside.
• Evenly drizzle the cilantro chutney and the tamarind sauce on top of the nachos, followed by the chhonk. Add a few dollops of the Greek yogurt, if using.

THE BEST NACHOS RECIPE - (4/5)

Steps:

• Preheat oven to 400°F. In a large skillet on medium heat, add ground beef and chopped onion, stirring occasionally to brown the meat and cook the onions. Add salt, cumin, chili powder, and black pepper to season, as the ground beef browns. Drain excess grease. Add the black and refried beans and stir into the ground beef. Add ¼ cup salsa. Stir ingredients until well mixed. Add more cumin and chili powder, to taste. Stir and simmer 5 minutes. Place the chips on a baking sheet. Spoon and sprinkle the ground beef mixture over the chips. Top nachos with diced tomato, sliced jalapenos, black olives, and the chopped bottoms of the green onions. Sprinkle the top with cheese. Slide the baking sheet into the oven and let cook approximately 15 minutes, or until the cheese is melted and the nachos heated through. Remove from the oven and top with chopped green onion tops and cilantro. Serve with sour cream, salsa and guacamole.

SWEET TAMARIND CHUTNEY

Steps:

• Heat the oil in a saucepan over medium heat. Add the cumin seeds, ginger, cayenne pepper, fennel seeds, asafoetida powder, and garam masala; cook and stir for about 2 minutes to release the flavors.
• Stir the water into the pan with the spices along with the sugar and tamarind paste. Bring to a boil, then simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough to coat the back of a metal spoon. This should take 20 to 30 minutes. The sauce will be thin, but it will thicken upon cooling.

TAMARIND CHUTNEY

Steps:

• In a medium sauté pan, heat the oil over medium until it glistens, about 1 minute. Add the cumin, coriander, fennel and red-pepper flakes, and sauté until aromatic and lightly browned, about 2 minutes.
• Add the tamarind, jaggery, raisins, dates and fresh ginger, increase the heat to medium-high and bring to a boil. Reduce the heat to medium, and cook until the sauce is thick and coats the back of a spoon, about 10 minutes, stirring occasionally with a wooden spoon to prevent scorching and to encourage the flavors to mingle.
• Remove the pan from the heat and stir in the chaat masala, ground ginger and kala namak. Transfer the chutney to a food processor or blender and blend on high speed until smooth, adding a little water if needed to create a thick but pourable consistency.
• Taste and season with kosher salt. The chutney will keep in a covered container in the refrigerator for up to 2 weeks.