Combining my two favourite cuisines (Mexican and Italian) into one yummy antipasto.
I used left over rajma for this recipe, you can boil fresh rajma or use any canned beans instead. Also, instead of using store bought sour cream, you can just mix hung curd and any cooking cream like Amul. For even lower calories, skip the cream and just add some lemon juice to the cream.
Ingredients (makes about 16 pieces)
1 french loaf
Olive oil for brushing
2 tablespoons olive oil
1 cup cooked rajma
1 small onion , finely chopped
1/2 teaspoon crushed garlic
1/2 tablespoon paprika (or chilli flakes)
1 tablespoon jeera
1 tablespoon coriander seeds
1 tablespoon ajwain seeds
1 tablespoon ketchup
Salt to taste
For the toppings
1/2 cup hung curd Read here how to
1/4 cup cream
Salsa (Bell pepper salsa (omit the bell pepper salsa for a regular salsa recipe)
Crushed nacho chips
Grated cheese
1. Pre-heat oven to 200 degrees
2. Diagonally cut the loaf into 1/2 inch thick slices
3. Brush the slices with olive oil and place on tray. Bake in oven for 10-15 minutes till the bread is toasted well and crisp.
4. In a pan, roast the jeera,coriander and ajwain till brown. Cool and grind to a fine powder.
5. Heat the oil. Fry the garlic for a few seconds. Toss in the onion and cook till soft.
6. Add the roasted powders and fry for a minute.
7. Mix in the rajma,salt ,paprika and ketchup. Cool to room temperature.
8. To assemble, place a spoonful of the rajma mixture on the bread. Top with 1 teaspoon of the salsa, then 1 teaspoon of the sour cream.
9. Finally garnish with the nacho chips and grate a little cheese over each bruschetta.
I used left over rajma for this recipe, you can boil fresh rajma or use any canned beans instead. Also, instead of using store bought sour cream, you can just mix hung curd and any cooking cream like Amul. For even lower calories, skip the cream and just add some lemon juice to the cream.
Ingredients (makes about 16 pieces)
1 french loaf
Olive oil for brushing
2 tablespoons olive oil
1 cup cooked rajma
1 small onion , finely chopped
1/2 teaspoon crushed garlic
1/2 tablespoon paprika (or chilli flakes)
1 tablespoon jeera
1 tablespoon coriander seeds
1 tablespoon ajwain seeds
1 tablespoon ketchup
Salt to taste
For the toppings
1/2 cup hung curd Read here how to
1/4 cup cream
Salsa (Bell pepper salsa (omit the bell pepper salsa for a regular salsa recipe)
Crushed nacho chips
Grated cheese
1. Pre-heat oven to 200 degrees
2. Diagonally cut the loaf into 1/2 inch thick slices
3. Brush the slices with olive oil and place on tray. Bake in oven for 10-15 minutes till the bread is toasted well and crisp.
4. In a pan, roast the jeera,coriander and ajwain till brown. Cool and grind to a fine powder.
5. Heat the oil. Fry the garlic for a few seconds. Toss in the onion and cook till soft.
6. Add the roasted powders and fry for a minute.
7. Mix in the rajma,salt ,paprika and ketchup. Cool to room temperature.
8. To assemble, place a spoonful of the rajma mixture on the bread. Top with 1 teaspoon of the salsa, then 1 teaspoon of the sour cream.
9. Finally garnish with the nacho chips and grate a little cheese over each bruschetta.
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