A fusion recipe of indian and mexican flavours. Must try !INDO MEXICAN CHAATIngredients ½ cup red kidney beans (rajma), soaked for 6-8 hours and boiledNachos as required1 tablespoon olive oil 1 teaspoon cumin seeds (jeera)¾ cup tomato puree1 teaspoon red chilli powder + for sprinkling½ teaspoon garam masala powder1 teaspoon coriander powderSalt to taste 3-4 tablespoons red kidney bean stock 1 tablespoon fresh cream 1 medium tomato, deseeded and finely chopped1 cup yogurt, whiskedGreen chutney for drizzling Date-tamarind chutney for drizzlingChaat masala for sprinklingFresh coriander leaves for garnishingMethod1. Heat olive oil in a non-stick pan. Add cumin seeds and when it changes colour, add tomato puree and sauté for 1-2 minutes.2. Add 1 teaspoon chilli powder, garam masala powder and coriander powder, mix and cook for 1-2 minutes. 3. Add red kidney beans and salt and mix. Add red kidney bean stock, mix and cook for 2-3 minutes. Add cream, mix and cook for 1 minute. Transfer in a bowl and slightly cool.4. Arrange nachos in a serving platter. Put some red kidney bean mixture and tomato on top. Drizzle some yogurt, green chutney and date-tamarind chutney. Sprinkle some chaat masala and chilli powder and garnish with coriander leaves. 5. Serve immediately. Click to Subscribe: http://bit.ly/1h0pGXfBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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