Corn kernels – 1/2 cup, boiled
Capsicum – 1/3 cup, chopped
Onion – 1/3 cup, diced
Tomato – 1/2 cup, puree
Oil – 1 tbsp
Cumin seeds – 1 tsp
Garlic paste – 1 tsp
Ginger paste – 1 tsp
Red chili powder – 1 tsp
Coriander powder – 2 tsp
Turmeric powder – 1/3 tsp
Cumin powder – 1 tsp
Garam masala – 1/2 tsp
Salt – 1 tsp or to taste
Water – 1/3 cup
Coriander leaves – handful
Kasuri methi – 1 tsp (optional)
. Chop onions and make dices of capsicum, make the puree of tomatoes.
. Make a paste of ginger and garlic.
. In a pan heat oil and add cumin seeds and let them turn golden in color.
. Add the chopped onions and cook for about 1 min or until they become translucent.
. Once onion are cooked add ginger and garlic paste and cook till the raw flavor goes off.
. Now add tomato puree and cook for about 2 minutes.
. Once the tomatoes oozes out oil add dry spices like coriander powder, cumin powder, turmeric powder, red chili powder and salt to taste.
. Cook till all the masalas blends well with the gravy.
. Add diced capsicum and water, close the lid and cook for about 3 min till the capsicum softens.
. Time to add boiled corn kernels and give a quick stir.
. Then add garam masala, kasuri methi and cook for about 2 min and the curry is ready.
. Garnish it with fresh coriander leaves and serve hot with roti, paratha or rice.
Basmati rice – ⅔ cup
Oil – 1 ½ tablespoons
Cinnamon stick – 1 inch piece
Cloves – 2
Bay leaf – 1
Green cardamom – 2
Cumin seeds – ½ teaspoon
Fennel seeds – ½ teaspoon
Onion – ½ cup, sliced
Ginger paste – 1 teaspoon
Garlic paste – 1 teaspoon
Green bell pepper (Capsicum) – ½ cup, sliced
Red bell pepper (Red Capsicum) – ½ cup, sliced
Tomato – ⅓ cup, sliced
Red chili powder – 1 ½ teaspoon
Coriander powder – 1 teaspoon
Salt – to taste
Garam masala – ½ teaspoon
Yogurt – ⅓ cup
Water – 1 cup
. Wash the rice under running cold water till water runs clear. Soak them in enough water for at least 20 minutes.
. While rice soaking prep other ingredients and chop the veggies. Drain soaking water and keep the rice aside.
. Heat the oil in a pan on medium heat.
. Once hot add whole spices (cinnamon stick, cloves, bay leaf, green cardamom), saute for a minute. You will get nice aroma of spices.
. After that add cumin seeds and fennel seeds, let the sizzle a bit.
. Now mix in the sliced onion and cook for 2 minutes. it starts to soften.
. Now add ginger paste and garlic paste.
. Mix and saute till raw flavors goes away about a minute.
. Stir in tomatoes, green bell pepper and red bell pepper.
. Add salt, red chili powder, coriander powder and garam masala.
. Mix well and cook for a minute.
. Add yogurt.
. Stir well.
. Add soaked, drained rice.
. Add fresh 1 cup of water and mix.
. Cover the pan and cook on low for 18-20 minutes. after that switch off the stove and let it rest covered for 10 minutes.
. Then open the cover, gently fluff up the rice using fork and serve.
1 to 1½ cup cubed capsicum pieces (any color)
1 finely chopped onion
1 onion cubed and layers separated (optional)
¼ cup ripe tomatoes cubed or ½ tsp. amchur (optional)
¾ tsp red chili powder
¼ to ½ tsp kasuri methi / dried fenugreek leaves
1 sprig curry leaves or bay leaf
¼ tsp cumin
2 to 3 green cardamoms (optional)
1 green chili (optional)
½ tsp crushed ginger or 1 tsp ginger garlic paste
Salt to taste
Oil as needed
1 ½ tbsp. peanuts or magaz seeds or poppy seeds or cashews (you can use a mix of all these or any one)
1 ½ tbsp. Dry coconut (optional)
¾ tbsp. white sesame seeds (optional)
¾ tsp. garam masala
½ tsp coriander powder(optional)
. Cube capsicum and set aside.
. Dry roast peanuts or magaz seeds, add coconut and sesame seeds and lightly roast. Set aside.
. Add oil to the same pan, add one finely chopped onion, green chili and fry till golden, add ginger garlic paste and fry till the raw smell disappears.
. Add tomatoes and fry till they turn mushy. Add salt, turmeric, red chili powder, and coriander powder and garam masala. Fry till the mixture gets cooked well and begins to leave the sides. Cool completely.
. Grind the peanuts, coconut and onions tomatoes mixture, together with little water to a smooth paste.
. Heat the same pan, with oil, add cumin, cardamom and bay leaf or curry leaves.
. When the cumin begins to sizzle, add capsicum and onions (cubed and layers separated) and fry till they wilt off.
. Pour the ground mixture, any spice powders to adjust to your taste, water as needed and allow it to simmer till the gravy reaches the desired consistency and capsicum is cooked.
. Sprinkle kasuri methi, stir well. Over cooking will make the capsicums soggy, so switch off in time.
. Serve capsicum curry with pulao , chapathi or any of your favorite dish.
Fresh Corn – 1 OR Frozen Corn -1 cup
Capsicum – 1 Onion – 1 [ medium] Garlic Pod – 1
Olive Oil – 1 tsp
Salt and Pepper – To taste
Vegetable Stock – 2 Cups OR 1 Vegetable Stock Cube
. Remove corn’s outer husk (don’t peel it) just remove the threads and bring back the husk on the back around corn ear and roast corn on direct medium flame until it slight charred around 3-5 minutes,turning sides on intervals.
. Once roasted let it cool for a while and remove husk. Use a sharp knife run it vertically and scrap out corns, it comes around 1 Cup from 1 corn, keep aside 1 tbsp of corn kernels for garnishing. If you are using frozen corn, then thaw it and jump to step 3.
. Wash and roast slightly capsicum on direct flame. Soak in water, remove skin and chop it, keep aside. Chop garlic and onion.
. In a pan heat oil, sauté garlic until light brown add chopped onion and sauté until transparent, add corn and sauté for a minute.
. Add capsicum and mix well. Add salt, pepper, vegetable stock cube and 1 cup water. Bring it good boil and let it simmer for 3 minutes or until corn gets cooked.
. Let it get cool and then transfer everything to a mixer or blender. I don’t add more water while blending just to make sure my mixer doesn’t overflow. If you wish you can add more water or stock.
. Grind it to smooth paste and transfer back everything to the pan and add 2 cups of water and bring to boil. Adjust salt and pepper if required.
. Garnish with reserve corn kernels, chopped spring onion/cilantro, or carrot choice is yours. I used corn and chopped carrot.