Corn Tomato masala

Ingredients

Corn Kernels                                                    1 cup
Onions                                                             2 medium Nos.
Tomatoes                                                        3 medium Nos.
Green chillies                                                   4 nos.
Garlic                                                               6-7 nos.
Ginger                                                             1 small piece
Coriander leaves                                             2 spoon
Haldi                                                                ¼ spoon
Red chilly powder                                           1 spoon
Garam masala                                                ½ spoon
Hing                                                                 ¼ spoon
Amchur powder                                              ¼ spoon
Sugar                                                               ½ spoon
Jeera                                                               ¼ spoon
Cooking oil                                                     2 spoon
Water                                                              ½ cup
Salt to taste



Method

·         Clean the corn kernels,boil them and keep aside.
·         Grind onions, garlic, green chillies and ginger into paste in a mixer jar.
·         Also puree the tomatoes and keep aside.
·         Heat oil in a wok, add jeera and when it changes colour add the tomato paste and fry till the raw smell of onions goes off and it becomes light brown colour.
·         Add tomato puree and let it cook for 2-3 mins.
·         Add haldi, red chilly powder, amchur powder, hing, sugar and salt and mix well and let it cook in the onion-tomato paste for 2 mins.
·         Add the boiled corn kernels and mix well and add water.
·         Close the lid of the wok and let the corn cook properly and mix well with all the masalas for 5 mins.
·         Add garam masala, mix it and switch off the gas.
·         Lastly garnish with chopped coriander leaves and serve hot with chappati, paratha or puri.
Note

Adding sugar is optional, it is just to balance the sour taste of tomatoes and amchur powder.

Comments

Post a Comment

Popular posts from this blog

Gluten free cake with jaggery and dates syrup

Image
Another gluten free cake from my kitchen, let's see how this healthy version is being baked... Ingredients Jowar flour.          70 gms/1/2 cup Rice flour.              70 gms/1/2 cup Ragi flour.              60 gms/1/2 cup-2tblspn Dates syrup.         100ml Jaggery syrup.      120ml Curd.                        125 ml Unflavored oil.        85 ml Cocoa powder.        3 tablespoon Baking powder.       1.25 teaspoon Baking soda.            1/2 teaspoon Vanilla essence.       Few drops Salt a pinch Method Preheat oven @200 degrees for 10 minutes. Take 200 gm jaggery in a pan, add 3/4 cup water and boil till jaggery melts and the consistency is semi thick( not too watery neither too thick). Let it cool. Measure the syrup should be 120 ml or else melt jaggery accordingly. Dry roast all flours on low flame and keep aside to cool.(flour should not change colour) Add baking soda to curd, mix and keep aside for 10 minutes till it froths up. Sieve roasted flours, baking powder, salt and coc
Read more

Spiced pumpkin tea cake

Image
  Ingredients Wheat flour.                       1 1/4 cup Eggs.                                   2 large Organic brown sugar.      1 cup Ground spices                   1 tspn (Cardamom, cinnamon, cloves, black pepper, nutmeg etc ) Baking powder.               1/2 tspn Pumpkin paste.               4 tablespoon Vanilla essence.              Few drops Unflavored oil.                 3 tablespoon Chopped nuts.                 1/4 cup Salt a pinch Method Steam 150 gm pumpkin, make a smooth paste out of it. Preheat oven at 200 degree for ten minutes. Mix chopped nuts with little dry flour n keep aside. Sieve wheat flour, baking powder, ground spice powder 3-4 times. Take a deep and large bowl. Beat eggs till frothy with vanilla essence, brown sugar & salt. It should be double the volume. Add oil, pumpkin paste n beat again Slowly add dry mixture and fold into egg mixture. Lastly add the dry nuts n mix well into batter. Adjust consistency with water/milk if needed.
Read more

Yeast free whole wheat quick bread

Image
A quick bread that too without using yeast. This saves a lot of time , especially those days when one is short of time and want to eat breads.....try it to believe it!! Ingredients Whole wheat flour.                      2 cups Milk.                                                250 ml Vinegar.                                          2 tbspn Baking powder.                             1 tspn Baking soda.                                   1/2 tspn Milk powder.                                  2 tbspn Powdered sugar(optional).         1tspn  Salt as required Method Preheat oven @ 200 degrees  Add vinegar to milk and keep aside for 5 mins. Take a large bowl and sieve whole wheat flour, salt, powdered sugar, milk powder, baking soda and baking powder. Add the buttermilk(milk & vinegar mixture) to the dry ingredients and slowly mix it with a wooden spatula or big spoon. It should be a semi thick batter.(yes this will not be a dough). Pour it into
Read more

Healthy Parsi mawa cake

Image
 Baking a Parsi mawa cake was in my pending list since long, finally baked it recently that too with my own twists and turns to make it healthy. Ingredients Whole wheat flour.            1.5 cups/200 gms Ragi flour                             2 tblspn/20 gms Oats flour                             2 tblspn/20 gms Jaggery syrup.                    1 cup Honey.                                    1/2 cup Grated mawa/khoya          100 gms Oil.                                             70 ml Eggs.                                         3 nos. Baking powder.                        1.5 tspn Cardamon powder.                  1 tblspn Cardamom essence few drops(optional) Chopped dry fruits                   3 tblspn Edible dried rose petals.          1 tblspn Milk.                                               1/2 cup Salt a pinch Method Boil around 130-150 gms of jaggery in 1.5 cup of  water till it melts and you get a cup of Jaggery syrup. Preheat the oven at 200 degrees f
Read more

Gluten free carrot cake

Image
 Some experiments come out beautifully. A gluten-free cake baked with healthy flours & sweetners. Ingredients   Arrowroot powder   - 3/4 cup Jowar flour - 1/2 cup Dates syrup - 1 cup Unflavored oil - 5 tablespoon Curd - 1/2 cup Baking soda - 1/2 teaspoon Baking powder - 1/2 teaspoon Grated carrot - 1 cup Cinnamon powder - 1/2 teaspoon Vanilla essence few drops Salt a pinch Milk if needed Method   Preheat oven at 190 degree for 10 mins. Grease the cake tin and line with parchment paper. Sieve the flours with salt, cinnamon powder and baking powder 3 to 4 times. Take curd in a deep bowl, mix baking soda and keep aside. It will froth up a little. Mix vanilla essence, dates syrup and oil in curd mixture thoroughly. Gradually add dry mixture and grated carrots and fold well. Add few tablespoon of milk if needed to adjust consistency. Pour the batter into tin and bake at 180 degree for 45-50 mins or till the inserted toothpick comes out clean. Let it cook down a bit in pan and then remov
Read more

Gluten free - Ragi Brownie

Image
  Ingredients 1 cup ragi flour 3/4 cup coconut sugar 3 tablespoon unflavored oil 2 tablespoon flax seeds 1 cup hot water 1/2 tspn baking powder 3 tablespoon melted dark chocolate 2 tablespoon light cocoa powder 1 tablespoon dark cocoa powder 1/2 cup chopped mixed nuts Vanilla/chocolate essence few drops(optional) Salt a pinch Method Roast 2 tablespoon flax seeds for few minutes , cool and powder it. Add one cup hot water to flax seeds powder and keep aside for 10 minutes. This is called flax egg. Seive ragi flour, salt, cocoa powder and baking powder 4-6 times. Take a deep bowl add flax egg, coconut sugar, oil, melted chocolate, essence and mix well with a hand whisk. Add dry ingredients gradually and mix well. Add chopped nuts and mix into the batter. Adjust consistency with hot water if required. Pour into a square tin which is greased and laid with parchment paper and sprinkle some chopped nuts on top. Tap the tin a bit. Bake in a preheated oven at 170 degree
Read more