Baby corn Capsicum Curry

The Hyderabadi Babycorn Capsicum curry is very tasty and mouth watering. It is an excellent side dish for Non, Chapatti and puri. Following is the method to prepare the dish.

Ingredients

• 12-15 Baby Corns
• ½ tsp Garam Masala Powder
• ¼ tsp Turmeric powder
• 2 tbsp oil
• Salt to taste
• Coriander leaves (for garnishing)

To Grind

• 2 big onions
• 1 medium size tomato
• 1 small piece Ginger
• 2 small Garlic Cloves
• 4 Medium Green Chilies

To Grind

• 1 ½ tbsp coconut
• 10 cashew nuts
• ½ - 1 tsp Fennel seeds

To Temper

• 1 Bay Leaf
• 1 Elaichi
• A small piece of cinnamon
• 2 cloves

Method to prepare

• Cut baby corns into small pieces and pressure cook them for 3 whistles.
• Cut onions and tomato and then add ginger garlic cloves and green chilies and grind them to a paste.
• Heat oil in a kadai and add bay leaf, elaichi, cinnamon and cloves.
• Add the onion paste in the kadai and stir well.
• Add turmeric powder, salt and garam masala powder and mix well.
• Fry the mixture at low heat for 10-15 minutes.
• Add water to form a gravy consistency and boil the mixture.
• Add the cooked baby corn pieces.
• Place cashew nuts, coconut and fennel seeds in a grinder and grind them to make a smooth paste.
• When the gravy starts boiling add the cashew nut paste and stir well.
• Boil the gravy till it become thick.
• Garnish with coriander leaves

You can now serve hot with chapatti and fried rice. Give it a try.

Keywords: Capsicum, Garam Masala Powder, Chapatti,

Potato Masala

     This masala curry is a good side dish with any Indian bread, chapatti, Pori or dosa.  It is very much liked by people who love potatoes. You can give it a try.

Ingredients for potato masala

• Potatoes – 4 Boiled
• Onion - 1 Large chopped fine
• Green chilies – 2            
• Turmeric powder – 1 teaspoon
• Chili powder – 1 ½ teaspoon
• Ginger paste – ¼ tsp
• Garlic – ¼ tsp
• Salt – ½ tsp according to taste
• Oil – 1 tbsp
• Mustard seeds – ½ tsp
• Cumin seeds – ½ tsp
• Asafetida - a pinch

Method for cooking

• Boil potatoes and peel the skin
• Cube them with a knife
• Cut green chilies in pieces
• Heat oil in a pan. 
• Add mustard and cumin seeds
• When they stop sparkling add a pinch of asafetida
• Add green chilies and fry for 5 seconds
• Add chopped onions and fry until transparent
• Add ginger garlic paste, curry leaves and stir
• Add cubed potatoes and salt stir well
• Add turmeric and chili powder
• Cover and cook for 5 minutes in low flame
• Add chopped coriander leaves and stir well

    You can enjoy the dish with friends for dinner

Keywords : cubed potatoes, transparent, asafetida, Indian bread, chapatti, Pori, dosa