7 Layered Mexican Dip Video by Tarla Dalal Video by Tarla Dalal
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7 Layered Mexican Dip Recipe Video by Tarla Dalal
Preparation Time
30 Mins
Cooking Time
15 Mins
Total Time
45 Mins
Makes
8.00 servings
Ingredients
For The Refried Beans
1 1/2 cups soaked , boiled and crushed rajma (kidney bean)
1 tbsp oil
1 tsp finely chopped garlic (lehsun)
2 tsp dry red chilli flakes (paprika)
1/2 cup finely chopped spring onions (whites and greens)
1 cup finely chopped tomato
1/4 cup tomato ketchup
1/2 tsp chilli powder
salt to taste
For The Guacamole
2 riped avocado
2 tbsp finely chopped onion
1 tbsp finely chopped coriander (dhania)
1/4 cup deseeded and finely chopped tomato
1 tsp finely chopped garlic (lehsun)
1/2 tbsp lemon juice
1 tbsp fresh cream
salt to taste
For The Roasted Corn and Capsicum
To Be Mixed Into A Sour Cream
1 cup hung curds (chakka dahi)
2 tsp lemon juice
salt and to taste
For The Uncooked Salsa (to Be Mixed Together Mashing It Lightly)
1 cup finely chopped tomato
1/2 cup finely chopped onion
1 tsp dry red chilli flakes (paprika)
1 tsp finely chopped green chillies
1 tbsp finely chopped coriander (dhania)
salt to taste
Other Ingredients
1/2 cup finely chopped spring onions (whites and greens)
1/4 cup grated processed cheese
1/2 cup shredded iceberg lettuce
For Serving
Method
- Cut each avocados into halves. Remove the seed and scoop out the center portion.
- Transfer the mixture into a deep bowl and mash well using a fork or a masher.
- Add all the remaining ingredients, mix well and refrigerate for at least 30 minutes. Keep aside.
- Heat the oil in a broad non-stick pan, add the garlic and chilli flakes and sauté on a medium flame for a few seconds.
- Add the spring onions and sauté on a medium flame for 1 minute.
- Add the tomatoes, mix well and cook on a medium flame for 2 minutes, while mashing them slightly with the back of the spoon.
- Add the tomato ketchup, rajma, chilli powder, salt and 1 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.
- Roast the corn on an open flame, till black spots appear.
- Scrape it using a sharp knife, keep aside.
- Roast the capsicum on an open flame using a fork, till it turns black in colour from all the sides. Put it in cold water and scrape the burnt part, deseed it and chop the capsicum.
- Transfer the capsicum and roasted corn in a deep bowl, add the salt, mix well and keep aside.
- Take a deep serving bowl, spread the refried beans evenly.
- Spread the guacamole evenly over it.
- Add the spring onions and cheese evenly over it.
- Spread the uncooked salsa.
- Spread the roasted corn and capsicum mixture.
- Spread the sour cream evenly over it.
- Finally, add the lettuce.
- Serve immediately with nacho chips.
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