Crispy Corn Cups
by Tarla Dalal
27 Jul 2008
This recipe has been viewed 24034 times
A sumptuous bread delight! Vitamin A, calcium, crispness, good looks, better taste what else could a connoisseur possibly wish for?
Crispy Corn Cups recipe - How to make Crispy Corn Cups
Preparation Time: Cooking Time: Total Time:
Makes 8 cups.
For the toast cases
8 fresh bread slices
melted butter for greasing and brushing
For the filling
1 1/2 cups boiled sweet corn kernels (makai ke dane)
2 tbsp chopped onions
2 tbsp chopped capsicum
2 tsp finely chopped green chillies
1 cup milk
1 tbsp cornflour , dissolved in 2 tbsp of water
1 tbsp oil
salt to taste
For baking
4 tbsp grated processed cheese
Method
For the toast cases
For the filling
How to proceed
- Main Procedure
For the toast cases
- For the toast cases
- 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.
For the filling
- For the filling
- 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.
How to proceed
- How to proceed
- 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
| Energy | 161 cal |
| Protein | 4.8 g |
| Carbohydrates | 19.6 g |
| Fiber | 0.9 g |
| Fat | 6.9 g |
| Cholesterol | 0 mg |
| 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 |
| Calcium | 95.4 mg |
| Iron | 0.6 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 27 mg |
| Potassium | 71.4 mg |
| Zinc | 0.1 mg |
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