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Photo of Burnt Mexican Corn salaad With Mani Kozukattai. by Manisha Shukla at BetterButter
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Burnt Mexican Corn salaad With Mani Kozukattai.

Nov-19-2016
Manisha Shukla
20 minutes
Prep Time
20 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Burnt Mexican Corn salaad With Mani Kozukattai. RECIPE

A Fusion Of Mexican with Tamil Nadu and Andhra recipe.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Fusion
  • Stir fry
  • Frying
  • Appetizers
  • High Fibre

Ingredients Serving: 2

  1. Boiled corn 1 cup.
  2. Onion 1 big.
  3. Capsicum 1 big.
  4. Carrot 2.
  5. Broccoli florets 1 cup.
  6. Spring Onions chopped 1 cup.
  7. Tomato 2.
  8. For dressing:
  9. Olive oil 2 tablespoon.
  10. Lime juice 1 tablespoon.
  11. Sugar 2 teaspoon.
  12. Paprika powder 1/2 teaspoon or to taste.
  13. Olive Oil for stir fry 1 teaspoon.
  14. For Mani Kozukattai:
  15. Rice flour 1 cup.
  16. Salt, pepper to taste.
  17. Cumin ground 1 teaspoon
  18. Oil 2 teaspoon

Instructions

  1. Chop all vegetables finely.
  2. Set aside. Now will make Kozukattai ( rice pearls ).
  3. Take rice flour in a bowl. Add salt, pepper, oil. Add hot water.
  4. Knead flour tight ( like roti) and make balls of marble size.
  5. Steam balls for 15 minutes. Let it cool.
  6. To make a dressing:
  7. Mix all mentioned Ingredients and your dip is ready.
  8. Heat oil in a pan and fry boiled corn till golden brown.
  9. In the same pan fry rice balls. Take an absorbent paper. Let the oil get soaked. Transfer in a plate and let it cool.
  10. Heat olive oil in a big kadhai and stir fry all vegetabless according to order they release water. Like onion first than capsicum and so on.
  11. Stir fry on a medium to high flame, add salt, pepper. Saute just a minute.Turn off the gas.
  12. Now add soya sauce, chilli sauce, vinegar and taste.
  13. Add cornflour and rice balls mixture. Add dip.
  14. Serve as an appitizer.

Reviews (1)  

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Andrea Srivastava
Nov-23-2016
Andrea Srivastava   Nov-23-2016

sounds and looks excellent!

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