2 tablespoon olive oil Baked beans in tomato sauce 2 tomatoes , chopped ½ cup tomato puree 10 – 12 sliced olives 1 small onion, chopped 1 capsicum , chopped 1 teaspoon mixed herbs 1 teaspoon paprika flakes Salt and pepper to taste 1 teaspoon garammasala powder
Method
1, Heat oil and deep fry the idlis until nicely browned and crisp. Remove and keep aside.
2, To prepare Mexican salsa :
Heat oil in a pan, sauté garlic and onion. Add chopped tomatoes , tomato puree, herbs, paprika flakes, salt , pepper, olives and capsicum. Simmer for three to four minutes.
Add the baked beans in tomato sauce and the garammasala powder and mix well. Garnish with basil / parsley and serve hot with fried idlis.
10 – 12 idlis
Oil to fry
For the Mexican salsa :
2 tablespoon olive oil
Baked beans in tomato sauce
2 tomatoes , chopped
½ cup tomato puree
10 – 12 sliced olives
1 small onion, chopped
1 capsicum , chopped
1 teaspoon mixed herbs
1 teaspoon paprika flakes
Salt and pepper to taste
1 teaspoon garammasala powder
Method
1, Heat oil and deep fry the idlis until nicely browned and crisp. Remove and keep aside.
2, To prepare Mexican salsa :
Heat oil in a pan, sauté garlic and onion. Add chopped tomatoes , tomato puree, herbs, paprika flakes, salt , pepper, olives and capsicum. Simmer for three to four minutes.
Add the baked beans in tomato sauce and the garammasala powder and mix well. Garnish with basil / parsley and serve hot with fried idlis.