Corn Capsicum Masala

This goes well with chapati and even plain basmati rice. I actually tasted this dish at our favourite restaurant in Chennai “ Copper Chimney”. Then after getting back home I googled to find a lot of corn and capsicum masala recipes but, with onion and garlic :-(.I,then did my own additions and deletions and landed up on an awesome corn capsicum masala. And these days we don’t have corn capsicum masala at Copper Chimney, because we make it at home. Jai


Ingredients
Capsicum - 2 large ones
Corn – 2 cups
Oil – 1 tbs
Ghee – I tbs
Tomatoes - 6 large ones
Green chilies – 2
Ginger – 1 finger length
Turmeric powder – ¼ tsp
Red chili powder – ½ tsp
Cumin powder – 1 tsp
Coriander powder – 2 tsp
Garam masala – ½ tsp
Bay Leaf – 1
Fresh Cream – 3 tbs
Coconut milk – 2 tbs
Salt as per taste
Sugar – 1/2 teaspoon(Optional)
Coriander leaves – a small bunch

Method
First wash the tomatoes and boil them with water till their skin starts coming out.After that drain the water and cool it. Next peel the skin and add them to a mixer.Add the green chilies,ginger and grind them to a fine paste. In a pan add the ghee and heat. Add the Bay leaf. Next add the ground paste, turmeric powder, red chili powder, cumin powder, and coriander powder and mix well.After cooking for a 5 minutes. Next add the coconut milk and also water based on your need. I usually add 1 to 1 1/2 cup. Stir at regular intervals and make sure the gravy doesn’t stick to the bottom. This will take 10 to 12 minutes. In the meantime heat oil in pan and add the chopped capsicum and corn. Roast the vegetables till they become crisp and slightly brown here and there. Now, to the gravy add the garam masala, salt and sugar(optional). Mix well. Allow it to cook for 2 minutes.Now add the vegetables and then after another two minutes reduce the flame and add the cream. Mix well again and allow to cook for another 2 to 3 minutes. Garnish with coriander leaves and yummy Corn Capsicum masala is ready to serve.

Malai Muttar Paneer / Creamy cottage cheese curry

Malai Muttar Paneer is a delicious dish from the Punjabi cuisine. Malai  means cream, muttar refers to green peas and paneer is Indian cottage cheese. This paneer dish is very rich and creamy and there are high chances that you get addicted to it. This is not a very complex recipe and is relatively easy to cook, but does not compromise on its quality and taste. When I learnt about this recipe I was just amazed how such simple recipe could taste so great.

Ingredients

Paneer- 200 gms

Peas- 1 cup

tomatoes( chopped)- 2 (medium size)

ginger- 1 inch (grated)

cabbage (chopped)- 1/4 cup

whole cashews- 10

broken cacshews- 5

blanched almonds- 5 (chopped)

raisins- 6-7

fresh cream/ whipping cream- 1 cup

milk- 1/2 cup

coriander powder- 1 tsp

cuminpowder- 1/2 tsp

red chilli powder- 1 tsp

garam masala- 1/2 tsp

Kasoori methi (dry fenugreek leaves)- 1 tbsp

cardamon powder- 1/4 tsp

hing/ asafotida- 1 pinch

butter- 2 tbsp

cilantro (coriander) leaves to garnish

Preparation:

Grate the paneer. Soak the whole cashews for half an hour. Heat 1 tbsp of butter in a pan. Add the chopped cabbage witha pinch of hing until golden brown and then add the chopped tomatoes and ginger and fry them until they become tender. Allow it to cool and grind them along with the soaked cashews into a fine paste. Now heat 1 tbsp of butter and add the broken cashews, blanched almonds, Kasoori methi and cardamom powder and fry them until golden brown. add the raisins, coriander powder, cumin powder, red chilli powder, garam masala and fry them for a minute in medium heat and then add the ground paste. Add required water so that the paste doesn't stick to the bottom of the pan and also to get a perfect gravy consistancy. Add green peas, grated paneer and salt and allow them to cook for 5 minutes. Then add milk and cream and cook for 5- 10 minutes. Remove from heat and granish with cilantro leaves.

Note: Malai paneer can be served as a main course with roti, naan, pulav for lunch and dinner. It is also party favourite.