Healthy Food Recipes - Corn & Capsicum Masala
Posted on: 02/Apr/2015 2:47:08 PM
Ingredients:
- Boiled Sweet Corn Kernels 1 cup
- Capsicum cubes (Any colour or mixed colours) 1 cup
- Ginger & Garlic Paste 1 tsp
- Onion 1
- Tomato -2
- Boiled Milk ½ cup
- Corn flour ½ tsp
- Turmeric powder Ό tsp
- Sambar Powder 1 tsp
- Garam Masala 1 tsp
- Salt as needed
- Kasuri Methi ½ tsp
- Sugar Ό tsp
- Cooking Oil 2 tbsp
- Butter 1 tbsp (Optional)
To Grind:
- Vellari Vidhai ( Cucumber seeds ) 1 tsp
- Coriander seeds 1 tsp
Method to Prepare:
- Heat a pan and dry roast Vellari Vidhai (cucumber seeds) and coriander seeds. Grind it to a smooth power without adding water in a mixer and collect it separately.
- Add raw onion, ginger and garlic and grind it in a mixer and keep it aside.
- In the same way, grind tomato separately and keep it ready.
- Heat the same pan with oil and butter (optional) and add the grinded paste (onion, ginger and garlic paste) and saute it well until the raw smell leaves.
- Then add the capsicum cubes and saute well for about 2 minutes.
- Then add the tomato paste and mix well.
- Stir well for about a minute.
- Then add turmeric powder, sambar powder, salt and garam masala powder and mix well.
- Now add the cooked sweet corn kernels and stir well.
- Mix Ό tsp of corn flour with ½ cup of milk separately and drop it on top of the corn and capsicum content. If at all needed you can add the required quantity of water.
- Allow it to boil for some time and then add the powder of coriander and cucumber seeds and kasuri methi and boil for about a minute.
- Finally add a Ό tsp of sugar and mix well and switch off the flame.
- Transfer it to a serving bowl and sprinkle coriander leaves for garnishing.
- Hot Corn & Capsicum Masala is ready to serve with roti, chapatti and pulao!
Tips:
- Adding either ghee or butter will add more taste to this dish.
- While adding raw onion paste, be cautious to saute it well until the raw smell leaves, else the taste of the dish may differ. You can also roast the chopped onion in a pan along with a spoon of oil, before grinding it to a paste.
- If you want the capsicum cubes to be crispier, it is better to saute capsicum cubes in a spoon of oil, before adding it to the dish.
Tips to remove corn kernels from the cob:
- Use your hands s to remove the green outer husk and silky threads of the corn cob.
- Pressure cook it with required water along with required salt for about 3 whistles.
- Holding the cob steady, use a sharp knife to separate out a single column of kernels from the corn cob.
- Then it will be easy for you to remove the rest of the column of kernels using your hand itself.
- Now easily cooked corn kernels is ready for either sundal or any masala recipe.
Recipe by : More Recipes»
Mrs. Lavanya Sampath
