Crispy Corn Cups
by Tarla Dalal
Added to 22 cookbooks
This recipe has been viewed 16637 times
A sumptuous bread delight! Vitamin A, calcium, crispness, good looks, better taste what else could a connoisseur possibly wish for?
- 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.
- 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.
- 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.
Nutrient values per
|Vitamin A||172.6 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.4 mg|
|Vitamin C||7.5 mg|
|Folic Acid||11.6 mcg|
RECIPE SOURCE : Corn
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