Tex – Mex Corn Dahliya Cake

In association with  24mantra ORGANIC

Tex - Mex Corn Dahliya Cake
Recipe type: Side Dish
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
Prepared with 24mantra ORGANIC ingredients.
  • 1 cup Corn Dahliya
  • ¼ th cup Onion chopped
  • 2 tablespoon Coriander Leaves chopped
  • 2 tablespoon Parsley Leaves chopped
  • 1 Basil Leaves
  • 1 teaspoon Oregano
  • 3 Garlic pods chopped
  • 1 teaspoon Ginger paste
  • 1 Green Chilly chopped
  • 2 tablespoon Extra Virgin olive Oil
  • ¼th teaspoon Nigella seeds
  • 1 teaspoon Red Chilly Paste
  • Few drops of Tobasco sauce
  • 1 /2 teaspoon Lemon juice
  • 31/2 cups Water
  • Salt to taste
  • Salsa:
  • 2 tablespoon each of Onion, Tomato,Red Pepper, Green Pepper.
  • 1 teaspoon Lemon juice, Tomato Ketchup.
  • ½ teaspoon Olive oil
  • Salt to taste
  1. To make the Tex- Mex Corn Dahliya Cake, first wash the dahliya.
  2. Heat a heavy bottomed pan with oil and fry the ginger, garlic , green chilly, red chilly paste,nigella seeds, salt and onion for 5 minutes.
  3. Add dahliya and fry for another 5 minutes.
  4. Add water and cook for 20-30 minutes with lid closed until fully cooked.
  5. Stir fry dry till it sticks the back of spoon. abpout 5 minutes.Check for salt.
  6. Finally add all the chopped herbs,tobasco and lemon juice.
  7. Pick a big glass bowl and brush oil, pour the dahliya mixture and press levelling the top.
  8. Refrigerate for atleast 30 minutes or more.
  9. Take a serving platter and cover the dahliya bowl,now turn over the bowl so the cake comes out upside down.
  10. Meanwhile prepare the salsa by mixing all the ingredients in a bowl.
  11. Top the dahliya cake with salsa.
  12. Serve the slices hot or cold .


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