Layered Mexican Dip


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Sally forth to Mexico! Rajmah (kidney beans) cooked with the famous salsa sauce and topped with cheese, transforms into a delectable layered dip, which tastes fabulous with corn chips.

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For the salsa sauce
1 tomato
1 tbsp finely chopped onions
1/4 tsp chilli powder
1/4 tsp fresh oregano
1/2 tsp sugar
1/2 tsp salt
2 tsp oil

For the refried beans
1/4 cup rajma (kidney beans)
1/4 cup chopped tomatoes
1 small clove of garlic (lehsun), crushed
1 tsp finely chopped green chillies
1/2 cup chopped onions
1/2 tsp chilli powder
1/2 tsp roasted cumin seeds (jeera) powder
1/2 tsp sugar
1/2 tbsp oil
salt to taste

Other ingredients
1/4 cup grated processed cheese

For serving
Baked Tortilla Chips


    For the salsa sauce

    1. Put the tomato in hot water for about 1 minute. Remove the skin and chop.
    2. Heat the oil and fry the onion for ½ minute. Add the remaining ingredients and cook for 2 minutes.

    For the refried beans

    1. Wash the rajma and soak in water overnight. Next day, drain.
    2. Add the tomatoes, garlic, green chillies and half the onions and put to cook in a pressure cooker. Drain. Keep aside the drained water.
    3. Heat the oil and fry the remaining onions for ½ minute.
    4. Add the rajma, chilli powder, cumin seeds powder, sugar, butter and salt and cook for 2 to 3 minutes.
    5. Mash the rajma coarsely. If the mixture is dry, add the drained water.

    How to proceed

    1. Layer a transparent glass bowl with refried beans, on top of that the salsa sauce and the grated cheese.
    2. Bake in an oven at 180°C (360°F) till the cheese melts.
    3. Serve hot with baked tortilla chips.
    RECIPE SOURCE : Chips and DipsBuy this cookbook
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