Veg Dishes

Sweet corn Capsicum gravy

Pink cheeks of babies declare the onset of winter every year.Woollen caps and cardigans are out. Sweet corn and Capsicum are at their best in this season. Why not try out a simple dish which is not time-consuming and allows you to have a chit-chat with your family at the end of a busy working day.I made this dish for dinner today and even my carnivorous sweetheart, Adi also asked for a second helping at the dinner table. “Now that’s quite an achievement for the day Sari” ,I patted my shoulders. 😉
Here’s the recipe for you.
Onion – 1 big chopped
tomato – i big chopped
ginger-garlic- green chilli paste  -1 tbsp
cumin powder – 1 tsp
coriander pdr – 1 tsp
red chilli pdr – 1 tsp
sweet corn – 2 cups
green capsicum- 1 big diced
kasuri methi – 2 pinch
fresh cream – 1/2 cup (optional)
oil- 4 tbp
1. Heat 3 tbsp oil in a pressure cooker. Add onion and saute till it turns pink. Add ginger-garlic-green chilli paste and saute on slow heat for 2 minute. Now add the chopped tomatoes and cook for 1 to 2 minutes. Add the cumin, coriander and red chilli powder to it and saute well.Add 1/2 cup water into the cooker. Cover the lid and wait for 3 whistles. Switch off the flame.
2. Once the lid is opened, grind this masala into a fine paste in a mixie or blender.Keep aside. ( This is a gravy which can be used for cooking any vegetables of your choice).
3. Heat 1 tbsp oil in a wok/kadai and add some ginger-garlic paste to it. Add turmeric powder and saute for a minute.Now add the sweet corn and capsicum long with salt to taste. Saute for 2 to 3 minutes on high flame followed by 6 minutes of cooking on slow flame.
4. Now pour the ground masala/gravy into the kadai over the cooked veggies and mix very well. Add kasuri methi and mix well. Do not cook once you add kasuri methi.
5. Add fresh cream to the gravy and mix gently. (optional)
6. Enjoy this gravy with your butter naan, kulcha or even rotis.

By sarithakumbakkara

Hii, I'm Saritha who is finding it extremely difficult to write a paragraph about myself . I have already written few lines and deleted them too as some where i was sounding a bit underconfident or some times a bit too boasty. I don't like to be either of them as i believe that finding a balance between the above mentioned is the blissful state of mind which i always would prefer to be in.I am trying my best here to give you a clear idea about myself ;)
I belong to God's own country, Kerala and i am a big fan of the cuisine of the state . Professionally i'm a mentor of young minds . As i am married to an Indian air force Pilot, i had been living in various parts of the country. I would love to call myself and my hubby as avid travellers as that's one thing which thrills me and lifts up my mood drastically from 'being balanced yet a little boring ' to 'extremely enthusisatic'.I have two sons (a deadly combination to handle) Aditya 13 and Aarush 7 who are choosy in eating like most of the kids. I love my travels and it gives me amble exposure to taste various cuisines within and outside the country. Socializing and parties have always been a part of our Airforce life and who would not like to see the smile on your guest's face after tasting your food. That's how i started cooking and tasting and experimenting.I had seen he days where i found" breaking an egg without creating a mess" as my life's biggest challenge.(lol ;) ).But past few years in cooking has made me realise that it isn't Rocket science.
List of people who can make use of my blog
1. Newly married brides who are struggling with masalas and utensils.
2. Any one who wants to try out something new and exceptional . ( i knw i knw, here i'm a littlt boasty)
3.Bachelor / forced bachelor boys who has developed acidity due to over indulgence in restaurants .Now it's time to cook a meal for yourselves guys. As i said, it's not rocket science.
4. Any one who loves me . Muah....
Go Ahead.... Try out my recipes and Enjoyyyy....

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