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Baked Corn and Tomato Bread Cups

Baked Corn and Tomato Bread Cups
Recipe type: Snacks
Cuisine: Indian
Serves: 6
Prep time:
Cook time:
Total time:
Dainty cups filled with a scrumptious corn filling.
  • For The Bread Cups
  • 12 leftover bread slices
  • butter for greasing and brushing
  • For The Filling
  • 2 tbsp oil
  • ½ cup chopped onions
  • ½ cup chopped capsicum
  • 1 cup chopped tomatoes
  • 2 green chillies , finely chopped
  • 2 cups boiled sweet corn kernels (makai ke dane)
  • salt to taste
  • Other Ingredients
  • ½ cup tomato ketchup
  • ¼ cup grated processed cheese
  1. For the bread cups
  2. Remove the crust from the bread slices
  3. Wrap the bread slices in a muslin cloth and steam them for 5 to 7 minutes in a steamer.
  4. Roll a little with a rolling pin and press into the cavities of a greased muffin tray.
  5. Brush with melted butter and bake in hot oven at 200ºc (400ºf) for 10 minutes or until crisp. Keep aside.
  6. For the filling
  7. Heat the oil in a pan, add the onions and sauté till the onions turn translucent.
  8. Add the capsicum, tomatoes and green chillies and cook for 5 minutes over a medium flame.
  9. Add the corn and salt and cook for another 2 minutes.
  10. Divide the filling into 12 equal portions. Keep aside.
  11. How to proceed
  12. Fill a portion of the mixture in each of the bread cups, top with some tomato ketchup and sprinkle some cheese on top.
  13. Bake in a pre-heated oven at 200ºc (400ºf) for 5 to 10 minutes or until the cheese melts.
  14. Serve immediately.
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