It was a matter of time before I started posting pics of the food I make. A prod from Manidipa helped 🙂
I was floored by the seven layer Mexican dip my friend at Purba had made. It was on my list of things to make. I decided to make this when I called my friends in Delhi over for a meal. Purba shared the recipe she used [http://www.suite101.com/content/mexican-dip-a12191]. The dip is quite simple. You have to make three things and chop the remaining.
The first layer is the beans. For this, I soaked the rajma overnight and then boiled it in the pressure cooker. I heated 1 tsp of olive oil and added chopped onions and garlic. After they had cooked, I added some capsicum and tomatoes and waited for them to soften. I also added oregano, parsley, salt, pepper, vinegar and chilli flakes. I then added the rajma. Let it cook for a while and then cool and blitz in the blender.
The second layer is the sour cream. I added salt, pepper, parsley, oregano and lime juice to cream. The third layer was guacamole. I followed Guru Nigella Lawson’s recipe and then blended it into a smooth puree. The recipe can be accessed at http://www.foodnetwork.com/recipes/nigella-lawson/guacamole-recipe/index.html
The next four layers were finely chopped tomatoes, grated cheese, black olives, and green onions. I served it with Bingo Mad Angles and Khakra. The khakra was too delicate and the layers too many – my friends had to spoon the dip on to the khakra.