CORN-CAPSICUM MASALA

 Hi all, this recipe is inspired from my sis-in-law's Pulav method and spices. I recently came across an interesting spice called kaala Masala...its dark in color and is very similar to Garam masala but it has the sweetness from coconut in it. It gives a distinct color and flavor to the dish. The recipe I am sharing today is made with this masala, simple and easy to make. So here it goes

CORN-CAPSICUM MASALA

INGREDIENTS

Corn Kernels: 2 Cups

Capsicum: 1 cup diced

Onion: 1 Medium finely chopped

Tomato: 2 medium diced

Jeera (Cumin): 1 Tsp

Garlic: 1 Tbsp finely chopped 

Red Chilli Powder: 1 Tsp

Turmeric Powder: 1/8th Tsp

Jeera-Dhaniya Powder(Cumin-Coriander Powder): 1 Tsp

Kaala Masala: 2 Tsp

Kasoori Methi: 1-2 Tsp crushed

Salt as required

Cilantro: Well chopped for garnish

Oil and Butter 1 Tbsp

Water for boiling Corn Kernels

Cashew Paste if needed.

Corn-Capsicum Masala

MAKING

The first step is to boil water and add the corn kernels in boiling water for about 10 -12 minutes until they are soft , drain and set aside.

Next, in a kadai, add oil and butter, add the jeera, once it starts spluttering, add the chopped garlic and finely chopped onions. Saute well until the onions turn golden brown and the raw smell of both the onion and garlic are gone.

Next, add the chopped tomatoes. Saute for 3-4 minutes before adding the turmeric powder, Red chilli powder, Jeera-Dhaniya Powder (Cumin Coriander powder).Saute well until the tomatoes are soft and the spices are all well blended with the gravy. In case you feel the spices are getting burnt, sprinkle some water and saute well.

Add the Corn kernels and the chopped capsicum to the gravy. Saute again for a few minutes in low-medium flame, add the Kaala Masala, Kasoori Methi and required salt. Also add water to allow the corn-capsicum to cook with the spices. Switch off the gas when the water is reduced and the gravy thickens. If you feel, the masala is too spicy, this is the time to add cashew paste (1 Tbsp) 

Garnish with freshly chopped cilantro and serve it hot with roti's or rice.

Delicious Corn-Capsicum Masala is ready. The corn gives a sweetened flavor and the capsicum gives it a spicy aromatic flavor.Enjoy!!

TIPS/VARIATIONS

Do not overcook the corn kernels, we want them soft but still with a bite to it. 10-12 minutes should be good enough.

If you do not have Kaala Masala, you can add Garam Masala or Goda Masala

You could add Cashew Paste if you feel the gravy is too spicy and also if you are using Garam Masala.

you can make Pulav the same way, just add soaked Basmati rice to the thickened gravy, add double the water of the rice quantity and cook for 20 minutes after the water starts boiling in low flame.

LUNCH BOX SPECIAL : SOYA CHUNKS PULAV

Hi all, this recipe comes from my sis-in-laws kitchen while I was on my trip to India. She makes this for lunch box. Its delicious, one pot cooking and easy to make. Watch the video for ingredients and making.

LUNCH BOX SPECIAL: SOYA CHUNKS PULAV

TIPS

You could also make this with corn, capsicum etc

Pongal ( Khichdi)

 Hi all, this recipe was made by a relative who is an expert in making delicious Pongal. A classic south Indian breakfast, typically made of rice and lentils. The entire credit for the recipe goes to him.

INGREDIENTS ( Measurements in video)

Rice

Moong Dal

Jeera

Ginger

Black Pepper seeds

Ghee/Butter

Salt as required

Hing ( Asafoetida/Perungayam) soaked in water

Cashews

Curry Leaves

Water and Milk

MAKING

Pongal (Khichdi)

3 STEP PANEER MASALA ( STREET STYLE)

Hi all, found this recipe online and tried to give my own twist to it based on the ingredients I had at home. it came out very well. The recipe is more designed for street style. The entire family loved it . So let's start right away. I am calling it

3 STEP PANEER MASALA (STREET STYLE)

I am calling it street style as there's no milk, cashews, cream involved in this. Just quick and simple however in my version, I have added an additional step for all those who want to make it less spicy and creamy.

STEP 1 (MARINADE)

Paneer Cubes: 1 cup

Turmeric: 1/4th Tsp

Red Chilli Powder: 1/2 Tsp

Salt: 1/4th Tsp

Oil : 1-2 Tsp

Marinade by adding all of the above spices and salt, mix it using Oil and set aside.

After 15 minutes, take a flat pan and with a little butter and oil, shallow fry the marinated paneer cubes until one side forms a golden crust.

Keep it aside.

3 Step Paneer Masala ( Street Style)

STEP 2 (Temper) 

Bay Leaf: 1-2 

Dry Red Chilli: 2 medium

Green Chilli's: 2 medium

Jeera ( Cumin): 1 Tsp

Butter and Oil: 1 Tbsp

In a pan/Kadai, add butter and oil. Once heated, add in the dry red chilli's, green chilli's, bay leaves and Jeera and wait until it turns aromatic and splutters

STEP 3 ( SAUTE and MIX )

Red Chilli Powder: 1/2 Tsp

Turmeric: 1/4th Tsp

Jeera-Dhania Powder: 1 Tsp

Garam Masala Powder: 1/2 Tsp

Kasuri Methi: 1 Tsp

Besan (Chickpea Flour): 1 Tsp

Salt: As required

Water: 2 Tbsp

Now, add in the chopped ginger-garlic and saute for a few seconds before adding in the chopped Onions. Saute it for a couple of minutes before adding the chopped tomatoes and bell peppers.

Its time to add the spices. Add the turmeric, red chilli powder, jeera-dhania powder, Garam Masala powder, Besan and saute it for a few minutes. Mix it up well. Add water and allow it to cook for a few minutes until the gravy is well mixed and veggies are cooked.

Finally, add the shallow fried paneer cubes to the gravy. Mix it well, cook for an additional minute or two with the required salt and the crushed kasoori methi.

Serve it hot with rotis/naans or parathas

ADDED STEP FOR LESS SPICY VERSION

Grind cashews( 10-12) soaked in milk ( 1/4th cup) for at least 10 minutes into a nice semi-liquid and add it to the paneer gravy above. Cook for 2-3 minutes.

Garnish with freshly chopped coriander leaves and serve it hot with rotis/naans and parathas

TIPS/VARIATIONS

Its better if you shallow fry the paneer while the gravy is being cooked so as to maintain the freshness of the paneer.

Since its street style, its expected to be more on the spicy side however you can cut the spice using cream/cashew paste

You could also add cream instead of cashews with milk