Crispy Bread Cups

Preparation :15 mins
Cook :3 mins
Total Time :38 mins
Servings :Makes 8 bread cups

Ingredients :

For The Toast Cases
8 slices leftover whole wheat bread
1/2 tsp low-fat butter for greasing

For The Filling
3/4 cup boiled sweet corn kernels (makai ke dane)
1 tsp oil
1/4 cup finely chopped onions
1/4 cup finely chopped red and green capsicum
1 1/2 tsp finely chopped green chillies
1/2 tbsp cornflour dissolved in 1/2 cup cold low-fat milk , 99.7% fat-free
salt to taste

Method :

For the toast cases
For the toast casesRemove the crust from the bread slices.Wrap the bread slices in a muslin cloth and steam in a steamer for 4 to 5 minutes.Place the bread slices on a clean, dry surface and roll them very gently using a rolling pin.Grease a muffin tray using low-fat butter.Press the rolled bread slices into the moulds of the greased muffin tray and bake in a pre-heated oven at 200°c (400°f) for 15 minutes or till the bread is crisp. Keep aside.
For the filling
For the fillingHeat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 30 seconds or till they turn translucent.Add the capsicum and green chillies and sauté on a medium flame for 1 minute.Add the sweet corn, cornflour-milk mixture and salt, mix well and cook on a medium flame for 1 minute or till the mixture thickens, while stirring continuously.Divide the filling into 8 equal portions and keep aside.
How to proceed
How to proceedFill a portion of the filling in each toasted bread case.Serve immediately.