Corn & Capsicum Tostadas
Top Rated Recipe
Key Details:
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prep time: 20 minutes
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Cook time: 5 minutes
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Difficulty Level: Easy
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Course: Snack
Cuisine: German
Key Ingredients:
Tostada shells
American corn
Red and green capsicums
Gherkin
Jalapeno
Spring onion
Iceberg lettuce leaves
About Corn & Capsicum Tostadas
Table of Contents
Crisp tostadas topped
with a spicy salad – absolutely declicious
- Tostada shells 12
- Salad
- American corn ⅓ cup
- Red capsicum, chopped ¼ cup
Step 1. Dry roast the corn kernels in a non-stick pan till they begin burn. Transfer into a bowl and let them cool down.
Step 2. Add red and green capsicums, gherkin, jalapeno, spring onion bulbs, coriander leaves, paprika powder, red chilli sauce, olive oil, lemon juice and salt and toss well.
Read MoreIngredients
- Tostada shells 12
- Salad
- American corn ⅓ cup
- Red capsicum, chopped ¼ cup
- Green capsicum, chopped ¼ cup
- Gherkin, chopped 1
- Jalapeno, chopped ½
- Spring onion bulbs, chopped 2
- Fresh coriander leaves, chopped 1 tbsp
- Paprika powder ¼ tsp
- Red chilli sauce ½ tsp
- Olive oil 1 tsp
- Lemon juice 1 tbsp
- Salt to taste
- Iceberg lettuce 12 leaves
- Garnishing
- Fresh parsely sprigs 4
- Cherry tomatoes, quartered 4
How to Make Corn & Capsicum Tostadas (Stepwise Photos)
Method
- Dry roast the corn kernels in a non-stick pan till they begin burn. Transfer into a bowl and let them cool down.
- Add red and green capsicums, gherkin, jalapeno, spring onion bulbs, coriander leaves, paprika powder, red chilli sauce, olive oil, lemon juice and salt and toss well.
- Arrange the tostada shell on serving plates, place a lettuce leaf on each tostada shell, spoon the salad over it. Garnish with a parsley sprig and a cherry tomato quarter and serve immediately.
Additional Tips and Tricks
About chef
Chef Rakesh Sethi
Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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