How to make Mexican Magic Cups -
Creamy polenta topped with spicy kidney beans and cheese and baked in cups.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Red kidney beans (rajma) (राजमा), Polenta (पोलेंता)
Cuisine : Fusion
Course : Snacks and Starters
For more recipes related to Mexican Magic Cups checkout Rajma Pav Bhaji, Veg Sliders, Indo Mexican Chaat, Mexican Masti . You can also find more Snacks and Starters recipes like Soyabean Pie Orange Cookies-Cook Smart Chanki Chapatti Upma
Mexican Magic Cups 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 : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Mexican Magic Cups Recipe
Red kidney beans (rajma) , soaked overnight and cooked 1 cup
Polenta 1/2 cup
Oil 3 tablespoons
Onions , chopped 1 cup
Garlic , crushed 1 tablespoon
Tomatoes 2 medium
Salt to taste
Pickled jalapenos , chopped 5-6
Milk 2 cups
Lemon 1
Processed cheese 200 grams
Fresh coriander leaves a few
Olive oil as required
Method
Step 1
Preheat oven to 180° C.
Step 2
Heat oil in a non-stick pan, add onions and saute for 1-2 minutes. Add garlic and saute till lightly browned.
Step 3
Add red kidney beans and mix. Add 1 cup water, cover and cook.
Step 4
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 and cook.
Step 5
Heat milk in another pan. Add polenta, mix and cook till thick and creamy. Add salt and grate a little lemon zest into the pan and mix well.
Step 6
Put kidney beans mixture equally in 4 tall cups. Cut cheese into big pieces and put them in the cups.
Step 7
Put a few coriander leaves and top with polenta, press it lightly and make it even. Drizzle a little olive oil over the polenta. Keep the cups in the preheated oven and bake for 15 minutes.
Step 8
Bring the cups out of the oven, scoop out the mixture onto serving plate and serve hot.
Nutrition Info
Calories : 1675 Kcal
Carbohydrates : 66.2 gm
Protein : 66.6 gm
Fat : 127.1 gm
Other : Calcium- 2226.5mg
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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.
