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MEXICAN TRIANGLES

INGREDIENTS

For the topping:
¼ cup red kidney beans (rajmah)- soaked overnight
4 bread slices
1 dry red chilli
1 tbsp. butter
¼ tsp. thymol seeds (ajwain)
1 spring onion
1 tbsp. garlic
1 tbsp. tomato ketchup
a pinch of pepper powder
salt to taste

For the cream cheese:
1/3 cup yoghurt
a pinch of salt and pepper powder

METHOD

First, put the rajmah into a pressure cooker along with salt and a dry red chilli. After 2 whistles lower the flame and leave it for about 20 minutes. Then switch off the gas.

Warm the butter in a pan and add ajwain seeds and then the garlic paste. When it begins to brown, add the whites of the spring onions and saute until transparent. Now add the steamed rajmah along with ketchup, salt and pepper and cook it on a low flame until it dries. Then keep it aside.

For the cream cheese, hang the yoghurt in a muslin cloth for about 15 minutes and then beat it. Add a pinch of salt and pepper to taste and mix well.

When you are ready to serve, cut the bread slices in triangles and then toast them. Apply a layer of cream cheese and then top it with rajmah. Garnish with the greens of the spring onions and serve hot.

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