Sunday, October 16, 2011

Baby corn & Capsicum Sabzi

Whooo..i'm back after a gap. Everytime i start my blog, write one or two posts and then disappear. This has happened twice. So when i take a break to my blogging i will eventually end up discontinuing. But this time i did not let that happen. Though i was very busy with my lovely kiddo's Birthday party and Ayush homam with so many relatives and friends visiting us, finally i made it today. All the hustle bustle went down and our lives became to normalcy only a few days before.

Today my FIL has bought a bunch of babycorn from the vendor. It's a surprise. Yeah! surprise and strange, because there are few veggies which are brought to home on my insistence for trying  new recipes. I will experiment on them and my family has to taste it inevitably. 

Sometimes i do not get them properly. Though the recipe has become shapeless and colorless, i always manage to get the taste right. 


Forget my husband, he would never want to test the waters that too with my recipes. But my in-laws do help me assess and correct the flaws. They will tell me "It's okay dear...It is still eatable. Practice, you'll get it right next time"

So, here goes my Babycorn Capsicum sabzi

Ingredients:

Baby corn
Capsicum
Onions 2 (cut length wise thin pieces)
Salt as required
Sugar 1 teaspoon
Mirchi powder 1 tablespoon
garam masala 1 tablespoon
kasoori methi 1 tablespoon
coriander leaves (for garnishing)
Onions 4 cut in to large pieces
Tomatoes 3
Chilli 1 or 2
Soak 100 gms of Cashewnuts and grind them to a fine paste.
Oil 4 tablespoons
Cumin seeds

Method:

1. Cut Baby corn and Capsicum in to bite sized pieces. Slice the onions lengthwise in to thin pieces.

2. Heat 4 tablespoons of oil in a heavy bottomed kadai.  Add cummin seeds and let them crackle.

3. Add pieces of Babycorn and Onions and saute them. Place a lid over the kadai for few mins.

4. Then add Capsicum and saute them.

5. Now take Onion, Tomato and chillies and grid them well in to paste.

6.  Add the tomato onion paste to sauteed B & C pieces and mix them well until the raw smell of onions and tomatoes is gone.

7. Now add Salt, Turmeric, Mirchi powder and sugar one by one and mix them well.

8. add about 200 ml of water and keep the lid for a while.

9. When the water starts to boil, add a teaspoon full of Kasoori methi and Garam masala.

10. Ground the soaked cashewnuts in to fine paste.

11. Switch off the stove and add Cashewnut paste to the curry and mix it well for blending.

12. Decorate with finely cut coriander leaves and keep the lid for 5 mins.

The curry is ready to be served. Transfer it to a serving bowl and decorate with fresh cream or curd.

Tastes good with all types of indian breads (Chapathi, Poori, Naan, Kulcha)

The verdict:

Finally the verdict was "Awesome" from my family members.

Usha





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