Happy New Year to my fellow blog friends and to all my readers. :)
The last two months have been very hectic with us taking a vacation in November and later friends and family visiting us over. Long drives n dinners, non-stop chit-chatting n cooking, shopping (yeah!) and late night movies have become a part of our lives these days. And I have been enjoying every bit of it.
Thank you Archy n Deepa for enquiring about my non-existence in the last few weeks. That was very sweet of you girls :) I am fine, just that I had been caught in a whirl of activities.
I am hoping to be regular with posts henceforth. And will also read n leave a comment on my fellow blogger’s post. I know I have a lot of reading to catch up with. But I did take a sneak-peak here n there :)
I am beginning my New Year post with Baby Corn n Bell Pepper Gravy. This is also another in the very-simple-to-make dish list. It's adapted from one of Sanjeev Kapoors cook book collection.
Baby Corn: 1 small can (or 10-15 in number)
Red Bell Pepper: 1 (you can also use green, yellow peppers)
Onion: 1 Medium
Tomato: 1 Medium
Spinach Leaves: few leaves (8-10) This is optional
Oil/Butter: 2 tsp
Jeera: 1/2 spoon
Ginger-Garlic Paste: 1/2 spoon
Dhaniya Powder: 1 spoon
Kitchen King Masala: 1-1.5 spoon
(You can use Garam Masala instead. I like Kitchen King Masala for all baby corn dishes)
Red Chilli Powder: as per taste
Salt: as per taste
Cashew nuts: 8-10
Cilantro: for garnishing
1. Soak cashews in a little water for about 5-6 mins
2. Finely chop onions, tomatoes and red bell peppers. Cut baby corn into halves or quarters.
3. Heat oil in a cooking pan. Temper it with a little Jeera seeds.
4. Sauté onions till they are translucent. Add in ginger-garlic paste and sauté for a minute again.
5. Add in chopped tomatoes and sauté until the tomatoes start leaving the oil on the sides. This takes about 1-2 min on medium high heat.
6. Add Dhaniya powder and fry for a minute again.
7. Now add in chopped Red Peppers and Baby Corn. To this add about a cup of water and cover and cook.
8. In the meanwhile, using a blender quickly make a paste of cashew nuts with water.
9. Check if the vegetables are cooked. Add in salt, red chilli powder and Kitchen King Masala.
10. Once the vegetables are done, add in cashew paste to this and stir for a minute. Add a little more water if the gravy gets too thick. Turn off the heat.
11. This step is optional: Add finely chopped Spinach leaves to this and cover the pan with a lid. The leaves will get cooked in the heat.
12. Garnish with cilantro before serving.
The above quantity serves for 4 people. Serve it hot with Roti's, Naan or even Rice. It's very yummmm....
Have a wonderful year ahead, my friends. CHEERS!!!!!!!