SPICY MEXICAN TRIANGLES

SPICY  MEXICAN  TRIANGLES:
INGREDIENTS:          ( serves 6)

6  slices of bread

Butter- enough to spread

Bean topping:
1/3  cup red rajmah (kidney beans)-soaked in 2 cups water
                                     overnight or for 5-6 hours
1  dry red chilli
1  tbsp  butter
1/2  tsp  ajwain ( carom seeds)
1  spring onion-finely chopped up to the greens
2  flakes garlic-finely chopped
1-1/2 tbsp tomato ketchup, preferably masala or garlic
                          flavoured hot tomato sauce
1/2  tsp salt
1/4  tsp  pepper powder

1/4  tsp  red chilli powder, or to taste

Spicy cream cheese:
1/2  cup thick curd-hung for 15 minutes in a cloth
1/2  tsp salt

1/4 tsp freshly crushed pepper

1  green chilli-deseeded and very finely chopped

Crunchy garnish:
2-3  tbsp chopped spring onion greens or coriander
2  tbsp roasted peanuts-crushed coarsely

METHOD:

• To prepare the filling, pressure cook soaked rajmah along with 1/2 tsp salt, and dry, red chilli bits to give 2 whistles. Keep on low flame for 20 minutes after the second whistle. Keep aside.
• Hang curd for 15 minutes. Beat well till smooth.  Add salt and pepper to taste. Mix in very finely chopped green chillies. Keep cream cheese aside.
• Heat butter. Add ajwain. Wait for a few seconds till golden.
• Add garlic and fry till it starts to change colour.
• Add the white part of the spring onion and stir fry till onion turns transparent.
• Add rajmah along with the liquid, tomato sauce, salt and pepper. Cook till almost dry.  Add some red chilli powder to taste. Remove from fire. Keep aside.
• At serving time, toast bread slices till crisp. Butter them lightly and cut into 2 triangles.
• Heat the rajmah topping. Put some hot rajmah on the toast, leaving the edges.
• Put 2 tsp of cream cheese in the centre part.
• Sprinkle some greens of the spring onion.
• Put a few crushed peanuts. Serve immediately or heat in an oven at the time of serving.

Note: Tinned baked beans can be used instead of preparing the rajmah topping.