Name: Burnt Mexican Corn salaad With Mani Kozukattai. recipe by Manisha Shukla at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: Boiled corn 1 cup.; Onion 1 big.; Capsicum 1 big.; Carrot 2.; Broccoli florets 1 cup.; Spring Onions chopped 1 cup.; Tomato 2.; For dressing:; Olive oil 2 tablespoon.; Lime juice 1 tablespoon.; Sugar 2 teaspoon.; Paprika powder 1/2 teaspoon or to taste.; Olive Oil for stir fry 1 teaspoon.; For Mani Kozukattai:; Rice flour 1 cup.; Salt, pepper to taste.; Cumin ground 1 teaspoon; Oil 2 teaspoon

Ingredients Serving: 2

Boiled corn 1 cup.
Onion 1 big.
Capsicum 1 big.
Carrot 2.
Broccoli florets 1 cup.
Spring Onions chopped 1 cup.
Tomato 2.
For dressing:
Olive oil 2 tablespoon.
Lime juice 1 tablespoon.
Sugar 2 teaspoon.
Paprika powder 1/2 teaspoon or to taste.
Olive Oil for stir fry 1 teaspoon.
For Mani Kozukattai:
Rice flour 1 cup.
Salt, pepper to taste.
Cumin ground 1 teaspoon
Oil 2 teaspoon

Instructions

Chop all vegetables finely.
Set aside. Now will make Kozukattai ( rice pearls ).
Take rice flour in a bowl. Add salt, pepper, oil. Add hot water.
Knead flour tight ( like roti) and make balls of marble size.
Steam balls for 15 minutes. Let it cool.
To make a dressing:
Mix all mentioned Ingredients and your dip is ready.
Heat oil in a pan and fry boiled corn till golden brown.
In the same pan fry rice balls. Take an absorbent paper. Let the oil get soaked. Transfer in a plate and let it cool.
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.
Stir fry on a medium to high flame, add salt, pepper. Saute just a minute.Turn off the gas.
Now add soya sauce, chilli sauce, vinegar and taste.
Add cornflour and rice balls mixture. Add dip.
Serve as an appitizer.

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