Mexican Fingers

by meenal72

Added to 42 cookbooks
This recipe has been viewed 2990 times

Be prepared to receive repeated requests for Mexican fingers , a favorite TV snack among families. The bread fingers are enjoyed dipped with cream cheese and hot beans paste as topping. The superb in taste Mexican fingers are also rich in healthful benefits.

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Preparation Time: 20 mins
Cooking Time: 15-20 mins

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Ingredients

INGREDIENTS

For the topping:
1/4 cup rajma (kidney beans) ( soaked overnight )
4 to 5 slices of bread
1 dry red chillies
pinch of soda
1 tbsp butter
1/4 tsp carom seeds (ajwain)
1 spring onion, chopped
1 tbsp garlic (lehsun)
1/2 tsp chilli powder
1 tbsp tomato ketchup
a pinch of pepper powder
salt to taste
green chilli sauce

For the cream cheese:
1/3 cup curds (dahi)
a pinch of salt and pepper powder

Method

First, put the rajmah into a pressure cooker along with salt, pinch of soda and a dry red chilli.
After 2 whistles lower the flame and leave it for about 20 minutes. then switch off the gas.
Heat the butter in a pan and add ajwain seeds and then the garlic paste.
When it begins to brown, add the whites of the spring onions and saute until transparent. now add the steamed rajmah along with ketchup, red chilli powder, salt and pepper and cook it on a low flame until it dries.
Then keep it aside.

For the cream cheese

Hang the yoghurt in a muslin cloth for about 15 minutes and then beat it.
Add a pinch of salt and pepper to taste and mix well.
When you are ready to serve, cut the bread slices in fingers and then toast them.
Apply a layer of cream cheese and then top it with heated rajmah.
Dot with green chilli sauce.
Garnish with the greens (note instead of cream cheese you can use amul cheese too but this should be grated on the rajmah.)