Monday, July 29, 2013



This recipe is adapted from Master Chef Sanjeev Kapoor, who rightly described it as being, "fast-to-cook and good -to -eat". I tried it out with some modifications to suit our needs. Since we use less oil, I reduced the oil to 1 and 1/2 tbsp, and cut the garam masala to 1/2 tsp. I did not use the ginger strips for garnishing.

  • Sweetcorn kernels, boiled, 1 cup
  • Capsicums, medium-sized, chopped, 2
  • Oil, 3 tbsp
  • Onions, medium, chopped, 2
  • Tomatoes, medium, chopped, 2
  • Ginger- garlic paste, 1 tsp
  • Turmeric Powder, 1/2 tsp
  • Red chilli powder, 3/4 tsp
  • Salt, to taste
  • Sugar, 1/4 tsp
  • Garam Masala Powder, 1 tsp
  • Fresh cream, 2 tbsp
  • Ginger, 1 ", cut into thin strips

Heat the oil in a non-stick kadai, add the onions and saute till it turms a light brown.
Add the tomatoes and saute for 3-4 minutes
Add the ginger garlic paste and saute for 1 minute
Now, add the capsicums and cook for 2- 3 minutes
Add the turmeric powder, chilli powder, salt, and sweet corn
Mix and cook till the oil separates from the masala
Add the sugar, garam masala powder and cream and stir well
Garnish with ginger strips and serve hot with phulke
The dish turned out to be excellent and we enjoyed it with hot rotis. I retained a small portion to make an interesting topping for a tea time snack.

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