Corn Capsicum Toast Recipe

Corn Capsicum Toast

 

 

 

 

 

 

 

Ingredients:-

Brown bread -6
Butter or ghee for toasting
Oil -2 tsp
Onion - finely chopped - 1/2 cup
Tomato - finely chopped - 1/3 cup
Capsicum - 1/2 cup
Boiled Sweet corn kernels- 1 cup
Chili Powder -1 tsp
Salt and pepper powder to taste
Tomato sauce - 1-2 tsp (optional)

How to make a corn capsicum toast:-

·         Heat oil in a pan; add finely chopped onions and sauté until onions turn transparent.

·         Add tomatoes and cook for another 5 minutes.

·         Add chopped capsicum, cooked corn, chili powder, salt, pepper powder and cook covered.

·         Capsicum should retain its crunchiness, so see to it that you do not overcook it. Allow it to cool.

·         Apply butter on both sides of the bread, place 1-2 tbsp of this corn filling and close it with buttered bread.

·         Toast it in a sandwich toaster or in a tawa until golden brown. Cut it diagonally and serve hot.

·         Repeat the same procedure for the rest of the bread slices. 

Vegetable Nilgiri Korma Recipe

Vegetable Nilgiri Korma

 

 With the combination of all veggies, a healthy and tasty delight.

 

 

Ingredients:-

1 cup carrot diced

2 capsicums diced

1 cup French beans chopped

1 onion sliced

4 tomatoes coarsely chopped

1 cup cauliflower chopped

1 medium size potato

1/2 cup green peas

6-8 curry leaves

3 tbsp coriander leaves chopped

1 tsp garam masala powder

Salt to taste

5-6 tbsp cooking oil

For making masala paste:

5-6 cloves garlic

1 inch ginger

1 tbsp coriander seeds

1/4 cup scraped coconut

1 tbsp poppy seeds (khus khus)

1 tbsp cumin seeds

1 tbsp fennel seeds

4 whole red chilies

 

How to make Nilgiri Korma:-

·        Combine all the ingredients of making masala paste, roast them in a saucepan till light brown and then grind to a coarse paste.

·        While grinding the paste, add little bit of water and keep aside.

·        Fry the onion in little amount of oil; remove the fried onion on oil absorbent paper.

·        When the onion is cool down, then combine it with the chopped tomatoes.

·        Grind both together to make a smooth puree.

·        Boil the potatoes, cauliflower, green peas and carrots in a good amount of water by adding little bit of salt.

·        Drain and keep aside.

·        Heat remaining oil in a non-stick pan and add curry leaves along with the prepared masala paste.

·        Stir continue over moderate heat until the oil starts separating.

·        Add the boiled and raw vegetables.

·        Adjust with salt to taste.

·        Pour the tomato puree and bring the mixture on few boils.

·        After 3-4 minutes, add 2 cups of water and cook till the vegetables are done and gravy becomes thick in consistency.

·        Finally sprinkle garam masala and chopped coriander.

·        Stir and serve hot with plain Indian roti or jeera rice.