Mini Tostadas

Name: Mini Tostadas
Cuisine: Indian
Ingredients: 12 readymade corn tostadas; as needed ice-berg lettuce leaves,cut into bite sized pieces; 1 tablespoon pomegranate kernels; as needed sprigs of fresh parsley; For salsa; 1/2 cup corn kernels; 1 tablespoon olive oil; 1 medium onion chopped; 1 medium green capsicum chopped; 1 medium red capsicum chopped; 1 medium yellow capsicum chopped; 50 gm cottage cheese, cut into small pieces; as needed black pepper corns crushed; 1 tablespoon chopped fresh coriander leaves; 1 tablespoon lemon juice; to taste Salt

Ramit Ghai @cook_13602143

#GKR
#StreetFood
A super duper salad cum snack, rich in itself...must try out

Ramit Ghai @cook_13602143

#GKR
#StreetFood
A super duper salad cum snack, rich in itself...must try out

Saved

Ingredients

12readymade corn tostadas
as neededice-berg lettuce leaves,cut into bite sized pieces
1 tablespoonpomegranate kernels
as neededsprigs of fresh parsley
For salsa
1/2 cupcorn kernels
1 tablespoonolive oil
1medium onion chopped
1medium green capsicum chopped
1medium red capsicum chopped
1medium yellow capsicum chopped
50 gmcottage cheese, cut into small pieces
as needed black pepper corns crushed
1 tablespoonchopped fresh coriander leaves
1 tablespoonlemon juice
to tasteSalt

Saved

Steps

1

For the salsa,roast the corn in a non-stick pan over high heat
2

Add the olive oil and onion,saute till translucent
3

Remove from heat and transfer to a bowl.Set aside to cool
4

Place the capsicums and cottage cheese in a separate bowl
5

Add the crushed peppercorns, chopped coriander,salt and lemon juice,mix well
6

Add the sauted corn and onions.Adjust salt and toss to mix
7

To assemble, place the lettuce leaf on a plate and place a piece of lettuce leaf on each.
8

Spoon some salsa on each tostada
9

Garnish with pomegranate kernels and parsley sprigs
10

Serve immediately