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Mexican Magic Cups
Main Ingredients | Red kidney beans (rajma), Polenta |
Cuisine | Fusion |
Course | Snacks and Starters |
Prep Time | 7-8 hour |
Cook time | 31-40 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 1 cup cooked red kidney beans (rajma)
- ½ cup polenta
- 3 tablespoons oil
- 1 cup chopped onions
- 1 tablespoon crushed garlic
- 2 medium tomatoes
- Salt to taste
- 5-6 pickled jalapenos, chopped
- 2 cups milk
- ¼ teaspoon grated lemon zest
- 200 grams processed cheese
- A few fresh coriander leaves
- Olive oil as required
Method
- Preheat oven to 180° C.
- Heat oil in a non-stick pan, add onions and saute for 1-2 minutes. Add garlic and saute till lightly browned.
- Add red kidney beans and mix. Add 1 cup water, cover and cook.
- Roughly chop tomatoes, puree them in a mixer and add to the pan. Rinse the mixer jar with a little water and add to the pan and mix. Add salt and cook. Add pickled jalapenos and mix.
- Heat milk in another pan. Add polenta and cook till thick and creamy. Add salt and lemon zest and mix well.
- Put kidney beans mixture in tall cups. Cut cheese into big pieces and put them over the beans.
- Put a few coriander leaves and top with polenta. Press lightly and drizzle a little olive oil over each. Cook in the preheated oven for 15 minutes.
- Serve hot in the cups.
Nutrition Info
Calories | 1675 |
Carbohydrates | 66.2 |
Protein | 66.6 |
Fat | 127.1 |
Other Fiber | Calcium- 2226.5mg |
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