Crispy Corn Cups
Viewed: 24996 times
Tarla Dalal
• 06 December, 2024
Table of Content
A sumptuous bread delight! Vitamin A, calcium, crispness, good looks, better taste what else could a connoisseur possibly wish for?
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
10 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
25 Mins
Makes
8 null
Ingredients
Main Recipe
For the toast cases
- 8 fresh bread
- melted butter for greasing and brushing
For the filling
- 1 1/2 cups boiled sweet corn kernels (makai ke dane)
- 2 tbsp chopped onion
- 2 tbsp chopped capsicum
- 2 tsp finely chopped green chillies
- 1 cup milk
- 1 tbsp cornflour , dissolved in 2 tbsp of
- 1 tbsp oil
- salt to taste
For baking
- 4 tbsp grated processed cheese
Method
For the filling
- Heat the oil in a non-stick pan, add the onions and sauté till they are golden brown.
- Add the capsicum and green chillies and fry for a minute.
- Add the corn, milk, cornflour and salt and cook till the mixture thickens. Keep aside.
- Remove the crust from the bread slices.
- Roll out a little with a rolling pin and press into the cavities of a muffin tray which is greased with butter.
- Brush with melted butter and bake in a hot oven at 200°C (400°F) for 10 minutes or until crisp.
- Fill a little mixture in each toast case, sprinkle cheese on top. Bake in hot oven at 200°C (400°F) for 5 to 10 minutes or until the cheese melts.
- Serve hot.
Crispy Corn Cups recipe with step by step photos
Nutrient values (Abbrv)per plate
nullClick here to view Calories for Crispy Corn Cups
The Nutrient info is complete
-4669.)
