Tostadas With Vegetables And Corn

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

1. To make salsa, cook corn kernels in a pan on high heat to scorch them slightly.
2. Add oil and onion and sauté till translucent. Remove from heat and transfer into a bowl.
3. Allow to cool. In a separate bowl take green capsicum, red capsicum, yellow capsicum and cottage cheese.
4. Add crushed black peppercorns, paprika powder, coriander leaves, salt and lemon juice and Mix well.
5. Add sautéed corns and onions to it. Add balsamic vinegar. Adjust salt and toss.
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.
7. Garnish with pomegranate pearls and parsley sprigs and serve immediately.

Nutrition Info