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Mexico, here we come! a tasty tomato-based soup, which is topped with corn chips and cheese.
- In a pan, add 4 cups of water and tomatoes. Cook till the tomatoes are tender.
- Blend in a mixer till smooth and pass through a sieve. Keep aside.
- Heat the butter in a pan, add the onions and sauté till they turn translucent.
- Mix the cornflour in ½ cup of water.
- Add the cornflour mixture and tomato purée to the pan and bring to a boil.
- Add the paneer, corn, seasoning cube, sugar and salt and cook for a few minutes.
- Just before serving, add the nochos and top with corn and cheese.
- Serve hot.
- Nachos are deep-fried flour triangles that are readily available in the market under various brand names.
RECIPE SOURCE : Corn
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