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baked corn tomato bread cups recipe | Indian style bread cups | bread and vegetable cups for kids |
Tarla Dalal
28 June, 2016
Table of Content
About Baked Corn And Tomato Bread Cups
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Ingredients
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Methods
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For the bread cups
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For the filling
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How to proceed
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Nutrient values
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baked corn tomato bread cups recipe | Indian style bread cups | bread and vegetable cups for kids |
Baked Corn and Tomato Bread Cups: An Indian-Style Delight
This recipe for Baked Corn and Tomato Bread Cups offers a creative and delicious way to transform simple leftover bread into an exotic snack, perfect for any occasion. It’s a wonderful example of Indian-style bread cups, blending common pantry staples with flavorful spices and vegetables. This ingenious method turns plain bread into crisp, buttery shells, ready to hold a savory filling, elevating the humble bread slice to a party-worthy treat. This preparation is a guaranteed hit, especially as bread and vegetable cups for kids, offering a fun, handheld way to enjoy nutritious veggies.
Crafting the Crisp Bread Cups
The secret to these delightful cups lies in the preparation of the bread base. Start by taking your leftover bread slices and removing the crust—a small step that yields a much neater final product. Next, each slice must be rolled out thinly using a rolling pin. This makes the bread more pliable and easier to shape. The rolled slices are then pressed into the cavities of a lightly greased muffin tray. A final brush with melted butter before baking is crucial, as it imparts that irresistible buttery flavor and aids in achieving the perfect crispness. Bake them in a pre-heated oven at 200∘C (400∘F) for about 10 to 12 minutes until they are perfectly crisp and golden.
The Flavorful Indian-Style Filling
The heart of this snack is the vibrant and tangy filling, which leans on fresh vegetables and a touch of spice. Begin by heating the oil in a pan and sautéing the finely chopped onion until translucent. Next, add the chopped capsicum (bell pepper) and finely chopped green chillies. The chillies introduce a characteristic Indian warmth, which you can adjust to your preference. The addition of chopped tomato and boiled sweet corn kernels (makai ke dane) forms the main body of the mixture. Seasoning with salt to taste ensures the flavors are balanced. Cooking this mixture for a few minutes allows the flavors to meld beautifully.
The Cheesy Finale
Once the vegetables are cooked through and the moisture has slightly reduced, the mixture is ready for its creamy element: grated processed cheese. Stirring in the cheese off the heat allows it to melt gently into the warm vegetable mixture, creating a wonderfully cheesy texture. This cheese binds the ingredients and adds a richness that perfectly complements the tangy tomatoes and sweet corn. Once the cheese is fully incorporated and the mixture is uniform, the filling is complete and should be kept aside, ready for assembly.
Assembly and Serving Perfection
The final step involves the simple act of combining the two main components. Take the filling and divide it into equal portions—one for each bread cup. Using a spoon, gently fill a portion of the mixture into each of the crisp, buttery shells. A crucial note for serving is to assemble the cups just before they are to be eaten. While you can prepare the bread cups earlier and keep the stuffing ready, combining them at the last moment ensures you and your guests enjoy the cheesy texture of the filling before it turns chewy.
A Versatile and Fun Snack
These Baked Corn and Tomato Bread Cups are incredibly versatile and make for a beautiful presentation. They are an excellent choice for Evening Tea Snacks and are especially well-suited to be served as Starters / Snacks at any Party. Their delicate size makes them dainty and easy to handle. Serving them immediately with a side of tomato ketchup adds a final touch of classic sweetness and tang that kids and adults alike adore. This recipe truly shows that with a little creativity, simple bread slices can indeed transform into a truly exotic and satisfying treat.
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
4 Mins
Baking Time
17 Mins
Baking Temperature
200°C (400°F)
Sprouting Time
0
Total Time
19 Mins
Makes
8 cups
Ingredients
For The Bread Cups
For The Filling
2 tbsp oil
1/2 cup chopped onion
1/2 cup chopped capsicum
2 tsp finely chopped green chillies
1 cup chopped tomato
3/4 cup boiled sweet corn kernels (makai ke dane)
salt to taste
1/2 cup grated processed cheese
Method
For the bread cups
- Remove the crust from all the bread slices.
- Roll each slice with a rolling pin.
- Press the rolled slices into the cavities of a muffin tray which is lightly greased with butter.
- Brush with melted butter and bake in a pre-heated oven at 200ºc (400ºf) for 10 to 12 minutes or until crisp. Keep aside.
For the filling
- Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
- Add the capsicum and green chillies and sauté on a medium flame for 1 minute.
- Add the tomatoes, corn and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the cheese and mix well. Keep aside.
How to proceed
- Divide the filling into 12 equal portions.
- Fill a portion of the mixture in each of the bread cups.
- Serve immediately with tomato ketchup.
Baked Corn and Tomato Bread Cups recipe with step by step photos
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To make bread cups for baked corn tomato bread cups recipe | Indian style bread cups | bread and vegetable cups for kids | place 8 leftover bread on a clean & dry chopping board.
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Remove the crust from all the bread slices.
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Roll each slice with a rolling pin.
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Press the rolled slices into the cavities of a muffin tray which is lightly greased with butter.
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Brush with melted butter and bake in a pre-heated oven at 200ºc (400ºf) for 10 to 12 minutes or until crisp. Keep aside.
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To make For the filling for baked corn tomato bread cups recipe | Indian style bread cups | bread and vegetable cups for kids | Heat the 2 tbsp oil in a broad non-stick pan.
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Add the 1/2 cup chopped onion and sauté on a medium flame for 1 minute.
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Add the 1/2 cup chopped capsicum and 2 tsp finely chopped green chillies and sauté on a medium flame for 1 minute.
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Add the 1 cup chopped tomato, 3/4 cup boiled sweet corn kernels (makai ke dane) and salt to taste, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
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Add the 1/2 cup grated processed cheese and mix well. Keep aside.
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Divide the filling into 12 equal portions
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Fill a portion of the mixture in each of the bread cups.
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Serve baked corn tomato bread cups recipe | Indian style bread cups | bread and vegetable cups for kids | immediately with tomato ketchup.
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Nutrient values (Abbrv)per plate
nullClick here to view Calories for Baked Corn and Tomato Bread Cups
The Nutrient info is complete
Tarla Ved
Oct. 12, 2020, 7:59 a.m.
Tarla Dalal
Oct. 12, 2020, 7:59 a.m.
We would love to hear from you again. Let us know which recipes you love.
Smita
Aug. 17, 2020, 6:32 p.m.
If you coat each of the left over bread slices with a tsp of curd and then knead them in to a dough with salt and pepper, then this dough can be rolled in to small puris to make a sort of pie with a better finish than this method.
Tarla Dalal
Aug. 17, 2020, 6:32 p.m.
Hi Smita, thanks for your suggestions.
Loves Food
July 14, 2020, 1:34 p.m.
Love the way bread slices are baked into a basket and then stuffed with corn and tomatoes. Very tasty.
Vijay jain
April 21, 2020, 7:35 p.m.
Tarla Dalal
April 21, 2020, 7:35 p.m.
Thank you for your feedback Vijay. Happy cooking.!
dinesh j patel
Oct. 19, 2016, 12:44 p.m.
I love it
Tarla Dalal
Oct. 19, 2016, 12:44 p.m.
Thanks Dinesh. We are delighted you loved the recipe. Please keep posting your thoughts and feedback. Happy Cooking.
Payal Parikh 86
Aug. 23, 2016, 6:43 a.m.
These crispy cups stuffed with corn and tomatoes are great to serve for parties. The addition of cheese makes it even more tastier and creamier.
shail sahay
March 30, 2016, 12:04 p.m.
It''s delicious and very interesting to serve it I will try it hundred percent _x0001F603_ mazedar hai
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