Nachos with Avocado and Black Beans

Small Corn Totillas - 6

Black Beans - Cooked and Crushed - 1 cup

Red Onion - 1

Avocado - 1

Jalapeno - 1

Salsa - 1/2 cup

Shredded Cheese - 1/2 cup

Cilantro - few sprigs

Sliced Olives - 5

Tomato - 1

Lime and Cilantro Yogurt Dressing - 1/4 cup 

(In a blender, add 1/4 cup yogurt, pinch of salt, squeeze half a lime, a small piece of avocado and a few springs of cilantro, half a jalapeno and blend)

Cut the tortillas into 6 pieces each. Arrange on a single layer on a baking sheet and bake in a 400F oven for 8 to 10 min until crisp.

Top the tortillas with beans, salsa, cheese and bake for 6 more min or until the cheese melts. Top with chopped veggies including onion, tomato, avocado, olives, Jalapeno and cilantro. 

Drizzle with the cilantro and lime dressing. 

Guddu Iguru - Egg Curry

Ingredients:
Eggs - 6
Onions - 2 big
Green Chilis - 2
Oil - 1 tbsp
Salt - to taste
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Red Chili Powder - 1 tbsp
Coriander Powder - 1 tbsp
Chicken/Garam Masala  - 1.5 tsp

Boil and peep the eggs. Chop the onions and green chilis very fine.
In a pan, add the oil and season with Mustard and Cumin seeds. When they start to splutter, add the onions and green chilis. Add the salt and cook till the onions start to brown.
Add all the spices and cook till the raw smell disappears. Add half a cup of water and cook till all the water evaporates. Cut the eggs into half and lay cut side down into the curry.

Gently mix and serve with rice and rasam.