Preparation Time: 25 minutes.
Cooking Time: 7 minutes.
Makes 14 tacos.
14 taco shells
For the rajma topping
2 cups soaked and cooked red rajma (kidney beans), refer handy tip
1 tbsp oil
½ cup finely chopped onions
½ tsp garlic (lehsun) paste
1 cup fresh tomato pulp
2 tbsp tomato ketchup
½ tsp chilli powder
1 tsp cumin seeds (jeera) powder
Salt to taste
For the uncooked salsa
¾ cup finely chopped tomatoes
¼ cup finely chopped spring onion whites and greens
¼ tsp finely chopped green chillies
½ tsp dry red chilli flakes
½ tsp dried oregano
1½ tsp finely chopped coriander (dhania)
½ tsp sugar
Salt to taste
Other ingredients
7 tsp tomato ketchup
3½ tsp chilli sauce
1 cup shredded iceberg lettuce
28 tsp grated processed cheese
For the rajma topping
1. Heat the oil in a broad non-stick pan, add the onions and garlic paste and sauté on a medium flame for 1 to 2 minutes.
2. Add the tomato pulp, tomato ketchup, chilli powder, cumin seeds powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
3. Add the rajma, mix well, mash it lightly using a potato masher and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside. For the uncooked salsa Combine all the ingredients in a deep bowl, mix well and mash it lightly using the back of a spoon for 2 to 3 minutes so that the flavours blend well. Keep aside.
How to proceed
1. Fill a taco shell with 1 tbsp of rajma topping, ½ tbsp of uncooked salsa and spread ½ tsp of tomato ketchup and ¼ tsp of chilli sauce evenly over it.
2. Arrange a few shredded lettuce leaves and 2 tsp of grated cheese evenly over it.
3. Repeat steps 1 and 2 to make 13 more tacos. Serve immediately.