There is something about the monsoon, the gentle rain, a cup of hot chai and a spicy, comforting snack that makes everything feel a little better!
This Thecha Pav is my take on the fiery Maharashtrian favourite. A rustic thecha made with green chillies, garlic, peanuts and fresh coriander is combined with a comforting potato filling, generously stuffed inside soft pav and toasted with butter until crisp and golden.
| Course | Appetizer |
| Servings | 4 persons |
| Preparation Time | 5 minutes |
| Cook Time | 5 minutes |
Ingredients for the New Yorker-Style Nachos Cheese Sauce(1 cup=200 ml, 1 tbsp=15 ml) |
|
| 1 cup | Milk |
| ½ cup | Grated processed / cheddar cheese |
| 2 Nos | Cheese slices, torn |
| 2 tbsp | Fresh cream |
| ¼ tsp | Dijon mustard |
| ¼ tsp | Haldi |
| Salt to taste | |
| 1 packet | Nachos |
| ½ piece | Green capsicum, thinly sliced |
Instructions for the New Yorker-Style Nachos Cheese Sauce |
|
| 1. | Heat the milk on low flame – don’t let it boil. |
| 2. | Add grated cheese and cheese slices. Stir continuously until melted. |
| 3. | Add Dijon mustard, haldi and fresh cream |
| 4. | Cook on low heat for 2 – 3 minutes, stirring until the sauce is thick, glossy and silky. |
| 5. | If it becomes too thick, loosen with a splash of warm milk. |
| 6. | Pour hot over nachos, top with thinly sliced capsicum and serve immediately. |
Tip: For that nostalgic restaurant-style smoothness, use processed cheese slices along with grated cheese – they help give the sauce that wonderfully creamy, pourable texture.
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