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Friday, April 8, 2011


Babycorn - 9-10
Lemon juice - 1 tsp
Salt - to taste
Dry red chilli - 1-2
Methi/Fenugreek seeds - a pinch
Coriander seeds - 1.5 tsp
Oil - 1 tbsp
Capsicum - 1 medium
Ginger paste - 2 tsp
Onion - 1 medium
Tomato (pureed) - 3 medium
Kasoori methi - a pinch
Tumeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Water - 1/2 cup
Ginger(shredded) - 1 " inch

Boil few cups of water with a tsp of salt. Add babycorn and cook for two mins.
Drain and refresh in cold water. Slice each baby corn 2" long.
Dry roast coriander seeds,dry red chilli and methi seeds till lightly browned. Grind and keep aside.
Heat oil in a pan and add roasted masala powder. Stir for 30 secs on low flame; taking care not to burn the spices.
Add ginger paste and onion. Cook till onions are light golden brown.
Add tomato puree and stir on low flame for 4-5 mins till dry.
Add salt,tumeric,kasoori methi and garam masala powder. Cook until oil separates.
Add capsicum and fry for 3-4 mins. Add babycorn and 1/2 cup water.
Cook until water is evaporated(2-3 mins). Turn off flame and add shredded ginger and lemon juice.
Serve hot with rotis/chapathis.

This is my entry to Aruna's event CWS-CORIANDER SEEDS and Priya's event Cooking with seeds