Corn Korma Sev Puri
Ingredients
Corn kernels boiled 1 cup
Brown bread slices 4-5
Bhuna masala 65 grams
Potatoes boiled, peeled and mashed 2-3 medium
Green chutney as required
Sweet date and tamarind chutney as required
Onions chopped as required
Tomatoes chopped as required
Nylon sev as required
Method
Heat a non-stick pan, add corn kernels. Heat a non-stick tawa. Cut out small roundels of brown bread slices with a round cookie cutter and toast them on the tawa.
Add bhuna masala to the corn kernels and mix well. Sauté for 1 minute, transfer into a bowl and set aside to cool. Add mashed potatoes and mix.
Arrange the toasted bread roundels on the work top. Place a little corn-potato mixture over each bread roundel and arrange them on a serving plate.
Top with little chopped onion and tomato. Drizzle a little sweet chutney and green chutney. Finally cover with sev generously. Garnish with a fresh coriander leaf and serve immediately.
Ingredients
Corn kernels boiled 1 cup
Brown bread slices 4-5
Bhuna masala 65 grams
Potatoes boiled, peeled and mashed 2-3 medium
Green chutney as required
Sweet date and tamarind chutney as required
Onions chopped as required
Tomatoes chopped as required
Nylon sev as required
Method
Heat a non-stick pan, add corn kernels. Heat a non-stick tawa. Cut out small roundels of brown bread slices with a round cookie cutter and toast them on the tawa.
Add bhuna masala to the corn kernels and mix well. Sauté for 1 minute, transfer into a bowl and set aside to cool. Add mashed potatoes and mix.
Arrange the toasted bread roundels on the work top. Place a little corn-potato mixture over each bread roundel and arrange them on a serving plate.
Top with little chopped onion and tomato. Drizzle a little sweet chutney and green chutney. Finally cover with sev generously. Garnish with a fresh coriander leaf and serve immediately.
No comments:
Post a Comment