Heat oil and add ajwain seeds. When they start to make crackling noise, add tomato puree.
Saute for 2 – 3 minutes, and then add mashed rajma.
While stirring it, add all the remaining masala and cook for 5 – 7 minutes.
Cool till the gravy becomes semi thick.
layer 2 : avocado dip
Peel the avocado and mash it.
Add all the remaining ingredients and mix well or grind it in a food processor.
layer 3 : sour cream
Put the yogurt in a muslin cloth and hang it to remove the extra moisture for approximately 30 minutes.
Take a bowl, add hung curd and cream. Mix it till it becomes smooth and add pinch of salt.
If you want, you can add lemon juice. Mix it well.
layer 4 : salsa
Put all the ingredients in a chopper or a food processor and chop or grind it.
layer 5 : cheese
Grate the amul cheese and keep it aside.
layer 6
Use either cherry tomato or jalpeno.
layer 7
Top it up with sliced black olives.
assembling the 7 layers
In each small glass, lay about 1 or 2 tbs in the following order:
1. Refried beans
2. Avocado dip
3. Sour cream
4. Salsa
5. 1 tsp Cheese
6. Cherry Tomato / Jalapeno
7. Black Olives
Store in the refrigerator until you want to serve. Serve it with nachos chips.