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Main Ingredients | Readymade tostadas, Corn kernels |
Cuisine | Spanish |
Course | Snacks and Starters |
Prep Time | 26-30 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Tostadas With Vegetables And Corn
- 12 Readymade tostadas
- 1/2 cup Corn kernels
- 1 tablespoon Pomegranate pearls
- 6 sprigs Fresh parsley
- For salsa
- a few leaves Iceberg lettuce
- 1 tablespoon Olive oil
- 1 medium Onion chopped
- 1 medium Green capsicum seeded and diced
- 1 medium Red capsicum seeded and diced
- 1 medium Yellow capsicum seeded and diced
- 1/4 cup Paneer (cottage cheese) diced
- 7-8 Black peppercorns crushed
- 1/4 teaspoon Paprika powder
- 1 tablespoon Fresh coriander leaves chopped
- to taste Salt
- 1 tablespoon Lemon juice
- 1 tablespoon Balsamic vinegar
Method
- To make salsa, cook corn kernels in a pan on high heat to scorch them slightly.
- Add oil and onion and sauté till translucent. Remove from heat and transfer into a bowl.
- Allow to cool. In a separate bowl take green capsicum, red capsicum, yellow capsicum and cottage cheese.
- Add crushed black peppercorns, paprika powder, coriander leaves, salt and lemon juice and Mix well.
- Add sautéed corns and onions to it. Add balsamic vinegar. Adjust salt and toss.
- 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.
- Garnish with pomegranate pearls and parsley sprigs and serve immediately.
Nutrition Info
Calories | 957 |
Carbohydrates | 142.4 |
Protein | 31 |
Fat | 29.5 |
Other Fiber | Fiber- 25.6gm |
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