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A whole crisp fried tortilla makes the bottom layer on top of which beans and cheese are piled high. The ingredients traditionally offer contrasts of soft and crisp, hot and cold, sharp and mild. While the mexicans put meat in their tostadas, this recipe uses cottage cheese.

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Preparation Time:    Cooking Time:     Makes 6 toastadas
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6 corn tortillas
oil for deep-frying
3 cups refried beans
6 tbsp grated processed cheese
8 tbsp shredded iceberg lettuce
3 tbsp chopped tomatoes
6 tbsp chopped avocado (optional)
6 tbsp sour cream

For The Cottage Cheese Mixture
1 1/2 cups paneer (cottage cheese) , cut into cubes
1/2 cup finely chopped spring onions whites
1/2 cup chopped tomatoes
2 tsp finely chopped green chillies
2 tbsp chopped coriander (dhania)
2 tbsp oil
salt to taste

For The Garnish
2 tbsp finely chopped spring onion greens

For the cottage cheese mixture

  1. Heat the oil and fry the onion for 1/2 minute.
  2. Add the chopped tomato, green chilli and coriander and fry again for a while.
  3. Add the cottage cheese and salt, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  4. Divide the mixture into 6 equal portions and keep aside.

How to proceed

  1. Deep fry the corn tortillas in oil. Keep aside.
  2. Place 1 fried tortilla on a clean, dry surface, put ½ cup refried beans and spread it evenly.
  3. Sprinkle 1 tbsp grated cheese, 1 portion of the cottage cheese mixture, 2 tbsp lettuce, ½ tbsp tomatoes, 1 tbsp avocado and 1 tbsp sour cream evenly over it.
  4. Repeat step 3 to make 5 more tostadas.
  5. Serve immediately garnished with spring onion greens.

RECIPE SOURCE : Mexican CookingBuy this cookbook
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