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Corn & Capsicum Tostadas

Top Rated Recipe

Last Updated: May 14, 2024

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Key Details:

prep time: 20 minutes

Cook time: 5 minutes

Difficulty Level: Easy

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

Read More
  • Tostada shells 12
  • Salad
  • American corn ⅓ cup
  • Red capsicum, chopped ¼ cup
Read More

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 More

Ingredients

    • 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

  1. Dry roast the corn kernels in a non-stick pan till they begin burn. Transfer into a bowl and let them cool down.
  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.
  3. 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

(Brownie Milkshake)

(Cream Cookie Mousse)

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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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