Loveangel
Prime VIP
MINI TOSTADAS
A saviour for large unplanned parties…looks excellent and requires minimum effort!
Preparation Time : 10-15 minutes
Cooking Time : 15-20 minutes
Servings : 4
INGREDIENTS
Corn Tostadas 12
Iceberg lettuce , torn a few
Pomegranate (anar) 1 tablespoon
Fresh parsley a few sprigs
For salsa
Corn kernels 1/2 cup
Olive oil 1 tablespoon
Onion , chopped 1 medium
Green capsicum, cut into small pieces 1 medium
Red capsicum, cut into small pieces 1 medium
Yellow capsicum, cut into small pieces 1 medium
Cottage cheese (paneer), cut into small pieces 50 grams
Black peppercorns, crushed 7-8
Paprika 1/4 teaspoon
Fresh coriander leaves, chopped 1 tablespoon
Salt to taste
Lemon juice 1 tablespoon
Balsamic vinegar 1 tablespoon
METHOD
For the salsa, roast corn kernels in a pan on high heat to scorch them slightly. Add olive oil and onion and sauté till translucent. Remove from heat and transfer into a bowl. Set aside to cool. Place the capsicums and cottage cheese in a separate bowl. Add crushed peppercorns, paprika, coriander leaves, salt and lemon juice and mix well. Add the sautéed corns and balsamic vinegar. Adjust salt and toss to mix. To assemble, place tostadas on a plate and place a piece of lettuce leaf on each. Spoon some salsa on each tostada. Garnish with pomegranate kernels and parsley sprigs and serve immediately.
Recipe Tip :
Readymade tostadas are easily available in the market.
A saviour for large unplanned parties…looks excellent and requires minimum effort!
Preparation Time : 10-15 minutes
Cooking Time : 15-20 minutes
Servings : 4
INGREDIENTS
Corn Tostadas 12
Iceberg lettuce , torn a few
Pomegranate (anar) 1 tablespoon
Fresh parsley a few sprigs
For salsa
Corn kernels 1/2 cup
Olive oil 1 tablespoon
Onion , chopped 1 medium
Green capsicum, cut into small pieces 1 medium
Red capsicum, cut into small pieces 1 medium
Yellow capsicum, cut into small pieces 1 medium
Cottage cheese (paneer), cut into small pieces 50 grams
Black peppercorns, crushed 7-8
Paprika 1/4 teaspoon
Fresh coriander leaves, chopped 1 tablespoon
Salt to taste
Lemon juice 1 tablespoon
Balsamic vinegar 1 tablespoon
METHOD
For the salsa, roast corn kernels in a pan on high heat to scorch them slightly. Add olive oil and onion and sauté till translucent. Remove from heat and transfer into a bowl. Set aside to cool. Place the capsicums and cottage cheese in a separate bowl. Add crushed peppercorns, paprika, coriander leaves, salt and lemon juice and mix well. Add the sautéed corns and balsamic vinegar. Adjust salt and toss to mix. To assemble, place tostadas on a plate and place a piece of lettuce leaf on each. Spoon some salsa on each tostada. Garnish with pomegranate kernels and parsley sprigs and serve immediately.
Recipe Tip :
Readymade tostadas are easily available in the market.
