Khazana of Indian Recipes

Corn kernels 300 gms
Capsicums 3 medium sized
Onions 3 medium sized
Tomatoes 2 medium sized
Coriander leaves Vi cup
Oil 3 tblspns
Cumin seeds Vi tspn
Ginger paste 2 tblspns
Garlic paste 1 tblspn
INGREDIENTS
METHOD OF PREPARATION
Red chilli powder 1 tspn
Coriander powder 1 tblspn
Cumin powder 1 tspn
Turmeric powder Vi tspn
Mawa (khoya) V2 cup
Garam masala powder 1 tspn
Salt as per taste
Fresh cream (optional) Vt cup
1 Boil corn in lots of water. Once cooked, drain out excess water and keep
aside.
12- Wash, deseed and dice the capsicums into 1 cm sized cubes. Peel onions
and chop them. Wash tomatoes and chop them finely. Wash and
finely chop coriander leaves.
Heat oil in a kadai. Add cumin seeds, and when they begin to crackle,
add chopped onions and saute till golden brown.
4 Add ginger-garlic paste and cook for two to three minutes. Then add
red chilli powder, coriander powder, cumin powder, and turmeric
powder. Stir fry for a few seconds. Add chopped tomatoes and cook
till oil leaves the masala, stirring continuously. Add mawa and half cup
of water, mix well and cook for a minute.
£5 Add diced capsicum and mix well. Finally add boiled corn, garam masala
powder and salt. Mix and cook on low flame for four to five minutes.
6 Stir in fresh cream and choppcd coriander leaves and serve hot.
Chef's Tip : This is a rich dish, to reduce calories go easy on mawa (khoya) and
fresh cream. Use a little milk instead.
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