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Corn Capsicum
By : Method
- Boil the corn in the cooker up to 3 whistles or cook it in the oven.
- Soak the poppy seeds and charmagaz for 10 minutes.
- Now grind the onion, tomato, ginger, garlic, raisins and cashewnuts, and the soaked poopy seeds and charmagaz mixture finely.
- Heat oil and fry the masala for 10 minutes on a mediium flame.
- Then add turmeric powder, chilli powder, salt and mix well.
- Now add capsicum, water, chilli sauce and mix well with the masala.
- Once the capsicum is semi-cooked add the corn stir well.
- Cook on a low flame for 5 to 10 minutes.
- Serve hot with naan or pulao.
Ingredients:
1 cup - cooked corn
1 big - capsicum
1 - big onion
2 - tomatoes
2 - cloves of garlic
Ginger - garlic paste
50 g - raisins and cashewnuts
1/2 tsp - poppy seeds
1/2 tsp - charmagaz
Salt to taste
1/2 tsp - turmeric powder
1/2 tsp - chilli powder
2 to 3 tbsp - oil
1/2 tsp - chilli sauce
1/2 cup - water
1 cup - cooked corn
1 big - capsicum
1 - big onion
2 - tomatoes
2 - cloves of garlic
Ginger - garlic paste
50 g - raisins and cashewnuts
1/2 tsp - poppy seeds
1/2 tsp - charmagaz
Salt to taste
1/2 tsp - turmeric powder
1/2 tsp - chilli powder
2 to 3 tbsp - oil
1/2 tsp - chilli sauce
1/2 cup - water
RECIPES BY RAMYA GANESH
