How to make Tostadas With Vegetables And Corn -
Loved for its delightfully light but hearty crunchy texture tostadas, are a reliable quick fix that can be made any way you like it.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Readymade tostadas (रेडिमेड टोस्टाडास), Corn kernels (मकई के दाने)
Cuisine : Spanish
Course : Snacks and Starters
For more recipes related to Tostadas With Vegetables And Corn checkout Mini Tostadas. You can also find more Snacks and Starters recipes like Tawa Chicken - SK Khazana Baked Moong Sprout Wadas English Muffins Mixed Sprouts Falafel Burger - SK Khazana
Tostadas With Vegetables And Corn Recipe Card
Spanish cuisine is the result of a great variety of cooking cultures that have been living together in Spain. The different climates and ways of life of each region to have played their role. Some of the main ingredients that make up Spanish food are vegetables, meat and fish.
Over the centuries Spain has been invaded by Romans, French, Moors, Phoenicians who introduced new cooking styles and ingredients in the Spanish cuisine, but the Spanish food is also influenced by other cultures. Spaniards were the main colonizers of America, Columbus was Spanish!
The discovery of the New World brought new essential ingredients to the Mediterranean gastronomy like tomato, potato, chocolate that are now commonly used in a lot of Spanish dishes.
Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Tostadas With Vegetables And Corn Recipe
Readymade tostadas 12
Corn kernels 1/2 cup
Pomegranate pearls 1 tablespoon
Fresh parsley 6 sprigs
For salsa
Iceberg lettuce a few leaves
Olive oil 1 tablespoon
Onion chopped 1 medium
Green capsicum seeded and diced 1 medium
Red capsicum seeded and diced 1 medium
Yellow capsicum seeded and diced 1 medium
Paneer (cottage cheese) diced 1/4 cup
Black peppercorns crushed 7-8
Paprika powder 1/4 teaspoon
Fresh coriander leaves chopped 1 tablespoon
Salt to taste
Lemon juice 1 tablespoon
Balsamic vinegar 1 tablespoon
Method
Step 1
To make salsa, cook corn kernels in a pan on high heat to scorch them slightly.
Step 2
Add oil and onion and sauté till translucent. Remove from heat and transfer into a bowl.
Step 3
Allow to cool. In a separate bowl take green capsicum, red capsicum, yellow capsicum and cottage cheese.
Step 4
Add crushed black peppercorns, paprika powder, coriander leaves, salt and lemon juice and Mix well.
Step 5
Add sautéed corns and onions to it. Add balsamic vinegar. Adjust salt and toss.
Step 6
Tear ice-berg lettuce to bite size pieces. To assemble, place tostadas on a plate and put a lettuce leaf on each. Spoon the salsa over each tostada.
Step 7
Garnish with pomegranate pearls and parsley sprigs and serve immediately.
Nutrition Info
Calories : 957 Kcal
Carbohydrates : 142.4 gm
Protein : 31 gm
Fat : 29.5 gm
Other : Fiber- 25.6gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
