Monday, December 15
As soon as i saw this recipe in Mirch Masala, the same day i bought the bell peppers and tried it. This was really good, and its colourful looks makes it even more tempting. Although i made it afterwards also many times, but with whatever peppers i had...:) Its quite healthy and easy to make ,and also it was the second time i tried something Mexican (first was Taco's ) , and it was a huge success at my home. Now 'll try some more mexican dishes soon.
Olive oil 5-6 tsp
Corn kernels 1 cup
Sliced onion 1
Chopped capsicum 2-3 tbsp
Chopped red bell pepper 1-2 tbsp
Chopped yellow bell pepper 1-2 tbsp
Slices tomato 1
Lemon juice 1 tsp
Degi mirch 1/4 tsp
Sugar 1/2 tsp
Salt to taste
Heat oil in a pan, roast corn kernels in high flame & when done (turns soft and brownish spots appear )transfer them in a bowl.
Once again heat oil in a pan. Add chopped onion, green, red, yellow bell pepper & toss. Stir fry for few seconds.
Transfer this mixture in a bowl. Then add sliced tomato.
To prepare the dressing mix olive oil, lemon juice, degi mirch & sugar.
Transfer this mixture in a salad bowl. Add salt and mix.
Burnt corn salad is ready to serve.
Sending this to SWC:Salads under 15 minutes.