Tacos/ Veg Mexican Bean Tacos Recipe by Tarla Dalal

Tacos, the famous Mexican starter. Recipe Link : http://www.tarladalal.com/Tacos-1257r Subscribe : http://goo.gl/omhUio Tarla Dalal App: http://www.tarladalal.com/free-recipe... Facebook:   / 207464147348   YouTube Channel:    / tarladalalskitchen   Pinterest:   / tarladalal   Google Plus: https://plus.google.com/1078836208487... Twitter:   / tarla_dalal   Tacos Travel into the heartlands of Mexico with hearty and satiating Tacos, one of the most famous dishes of that region. A crispy taco shell, loaded with wholesome rajma topping and tangy uncooked salsa is a delight, which is enhanced further by peppy sauces, juicy lettuce and oh-so-yummy grated cheese! It is a rustic experience, which warms the heart and fills the tummy with its sensual flavours and mealy textures. Serve the Tacos as soon as they are assembled. 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. Handy tip: ¾ cup of raw rajma when soaked for 8 hours, drained and pressure cooked with enough water for 6 whistles gives 2 cups of cooked rajma.