SOMBRERO SPREAD (Serves 6)

  This is an interesting, zesty recipe based on the Mexican favorite: the Chili Bean. Spread it on hot crisp toasts, salted biscuits, crackers or poories. Makes an excellent cocktail snack.  

Nutrela granules treated*

2 cups

rajma stock

1 cup

chili and pepper powders.

½ tsp. each

minced onion

½ cup

Sugar

1 tsp.

 Vinegar

½ tsp

crushed oregano

¼

raw Nutrela granules

1 cup

finely chopped tomato

1 cup

cooked rajma salted, slightly mashed

1 ½ cup

ginger-garlic paste

½ tsp

minced green chilies

3

Powdered cumin, coriander and ajwain

¼ tsp. each

salt

2 tsp.

 To Garnish

¼ cup each of finely chopped onion, tomato and grated pepper powders, fry till onion is transparent.

Fry ginger-garlic paste in oil. Add onion, chili and pepper powders, and fry till onion is transparent. Add granules, salt, and sugar, stock. Simmer uncovered till granules are done.

Add rajma, tomato, green chilies, spice powders and vinegar. Cook covered for further 10 to 15 minutes till well blended. Add cheese. Mix. Simmer for further 5 min. Serve garnished – keep hot.

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