Cheese Crispies with a Corn Salad
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

Serve with the salad 


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