How to make Mexican Masti -
Corn chips topped with mashed red kidney beans and salsa
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Red kidney beans (rajma) (राजमा), Sweet chilli sauce (स्वीट चिल्ली सॉस)
Cuisine : Fusion
Course : Snacks and Starters
For more recipes related to Mexican Masti checkout Rajma Pav Bhaji, Veg Sliders, Indo Mexican Chaat. You can also find more Snacks and Starters recipes like Shawarma Paneer Bhurji (Keto Friendly) - SK Khazana Hara Bhara Pakoda Adraki Jhinga
Mexican Masti Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 7-8 hour
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Mexican Masti Recipe
Red kidney beans (rajma) , soaked, boiled and mashed 1/2 cup
Sweet chilli sauce 3 tablespoons
Salsa , (made of chopped onions, tomatoes and fresh cori 3/4 cup
Tomato ketchup 2 teaspoons
Juice of 1/2 lemon
Corn chips 10-12 + for garnish
Pitted black olives 12
Hung yogurt 1/2 cup
A few fresh coriander leaves for garnish
Method
Step 1
Heat a non-stick pan, add mashed kidney beans add ½ cup water and mix well. Switch the heat off, add 1 tbsp sweet chilli sauce and mix well. Let it cool down slightly.
Step 2
Take salsa in a bowl, add remaining sweet chilli sauce, tomato ketchup and squeeze the juice of ½ lemon juice and mix well.
Step 3
Crush corn chips in a mortar and pestle and transfer it into another bowl.
Step 4
Take 5 fancy glasses, divide the kidney beans mixture equally into them.
Step 5
Halve black olives and put 2 pieces in each glass.
Step 6
Take hung yogurt in another bowl and whisk till smooth. Divide this equally between the glasses and top up with equal amounts of salsa.
Step 7
Keep a spoon in each glass. Put some crushed chips in each glass. Put remaining black olives on top. Garnish each glass with a coriander leaf and serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
