Dec 21, 2010

Corn Canapes (sev puri with a twist)

Tangy ameican sweetcorn salad stuffed in canapé cups
American corn kernels, frozen 1 cup (at room temperature)
Sev 3tbsp
Canape Cases 15 (frozen Athens Mini Fillo Shells)
Onion 1/2 cup chopped
1tbsp red chilli sauce
1/2 tsp Chaat masala
2 tbsp Lemon juice
2tbsp chopped tomatoes
1/2 cup chopped mango (optional)
1/2 tsp salt
In a bowl add onions, chopped mangoes and the American corn, & finally the tomatoes. Add red chilli sauce, add chaat masala. Add lemon juice, salt to the corn mixture and toss well.
Bake the canapés in a baking tray at 350 degrees until little crispy for 2 to 3 mins. Place the corn mixture in the canapés. Sprinkle sev. Serve when you are ready to eat.

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