Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!
You can also find more Starter recipes like Pasta Cutlet, Kiwi Pan Fried Fish, Chane Ke Chops, Lal Murgh. Or try out these recipes from Fusion Cuisine like Easy Chocolate Cake, Chocolate Coffee, Masala Prawns, Peach Milk Shake.
Corn tortillas 4-6 small
Red kidney beans (rajma) boiled 1 cup
Oil for deep-frying
Olive oil 1 tablespoon
Green chillies chopped 1 teaspoon
Tomato finely chopped ¼ cup + For topping
Salt to taste
Red chilli powder 1 teaspoon
Sugar ½ teaspoon
Corn kernels boiled For topping
Iceberg lettuce leaves 2-3
processed cheese grated as required
Heat sufficient oil in a non-stick pan.
Heat olive oil in a non-stick pan. Add green chillies and sauté for 30 seconds. Add tomato and kidney beans, mix and cook for a minute. Add salt, chilli powder and sugar and mix well. Add some water, mix and mash the mixture using a masher. Remove from heat.
Deep-fry each tortilla in hot oil till golden and crisp. Drain on absorbent paper.
Top each fried tortilla with some kidney beans mixture and corn kernels.
Finely chop iceberg lettuce leaves and top over the kidney beans mixture followed by some grated cheese and some tomatoes.
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