Cheese Crispies with a Corn Salad
1 cup boiled corn
1/2 yellow bell pepper
1/2 red bell pepper
5-6 green olives chopped
1 tbsp onions
2 cloves garlic crushed
2 tbsp Veeba Mayonnaise
Salt to taste
1 tsp Chilli flakes
1 tbsp olive oil
1 tsp Dried Oregano lightly roasted
Roast the bell peppers on an open flame
Cool remove the outer burnt skin and chop roughly
In the oil mix in the oregano, onions garlic and chilli flakes . Reserve
In a large bowl thrown in the corn, olives, chopped bell peppers and mix.
Add the olive oil dressing. Chill
Add the salt just before serving
1 cup grated cheddar cheese
1/4 cup mozzarella cheese
1/4 tsp black pepper
A pinch of salt
Heat a non stick tava or a mini uttapam pan.
Add a heaped tbsp of the cheese to each cavity. Cook on a medium flame . The cheese will start melting.
Spread it lightly with a fork.
When it starts turning brown from the underside flip it gently and cook till you get the desired colour.
Remove on a parchment paper
They’ll become crisp as they cool