CORN CAPSICUM MASALA
Corn kernels 300gms
Coriander powder I tblspn
Cumin powder . .1 tspn
türmeric powder 1/2 tspn
Mawa (khoya).... . 1/2 cup
Garam masala powder . I tspn
Capsicums 3 medium sized
Onions 3 medium sized
Tomatoes 2 medium sized
Coriander leaves . 1/4 cup
Oil 3 tblspns
red chilli powder 1tspn
Cumin seeds1/2 tspn
Salt . as per taste
Fresh cream (optional) .1/4 cup
Ginger paste 2 tblspns
Garlic paste 1 tspn
METHOD OF PREPARATION
1.Boil corn in lots of water. Once cooked, drain out excess water and keepa aside
2.Wash, deseed and dice the capsicums into I cm sized cubes. Peel onions
and chop them: Wash tomatoes and chop them finely Wash and finely
chop coriander leaves.
3.Heat oil in a kadai. Add cumin seeds, and when they begin to crackle,add chopped onions and sauté till golden brown.
4.Add ginger-garlic paste and cook for two to three minutes. Then add red powder, coriander powder, cumin powder, and turmeric powder. Stir fry for a few seconds. Add chopped tomatoes and cook till oil leaves the masala, stirring continuously. Add mawa and half cup of water, mix well and cook for a minute.
5.Add diced capsicum and mix well. Finally add boiled corn, garam masala
powder and salt. Mix and cook on low flame for four to five minutes.
6.Stir in fresh cream and chopped coriander leaves and serve hot.
Chef's Tip : This is rich dish, to reduce calories go easy on mmpø (khoyL) and
fresh cream. Use little milk instead.
Corn kernels 300gms
Coriander powder I tblspn
Cumin powder . .1 tspn
türmeric powder 1/2 tspn
Mawa (khoya).... . 1/2 cup
Garam masala powder . I tspn
Capsicums 3 medium sized
Onions 3 medium sized
Tomatoes 2 medium sized
Coriander leaves . 1/4 cup
Oil 3 tblspns
red chilli powder 1tspn
Cumin seeds1/2 tspn
Salt . as per taste
Fresh cream (optional) .1/4 cup
Ginger paste 2 tblspns
Garlic paste 1 tspn
METHOD OF PREPARATION
1.Boil corn in lots of water. Once cooked, drain out excess water and keepa aside
2.Wash, deseed and dice the capsicums into I cm sized cubes. Peel onions
and chop them: Wash tomatoes and chop them finely Wash and finely
chop coriander leaves.
3.Heat oil in a kadai. Add cumin seeds, and when they begin to crackle,add chopped onions and sauté till golden brown.
4.Add ginger-garlic paste and cook for two to three minutes. Then add red powder, coriander powder, cumin powder, and turmeric powder. Stir fry for a few seconds. Add chopped tomatoes and cook till oil leaves the masala, stirring continuously. Add mawa and half cup of water, mix well and cook for a minute.
5.Add diced capsicum and mix well. Finally add boiled corn, garam masala
powder and salt. Mix and cook on low flame for four to five minutes.
6.Stir in fresh cream and chopped coriander leaves and serve hot.
Chef's Tip : This is rich dish, to reduce calories go easy on mmpø (khoyL) and
fresh cream. Use little milk instead.
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