Sweet Corn and Capsicum

A tasty and healthy low calorie recipe

Sweet Corn and Capsicum Recipe
Total Time (Mins): 
25
Prep Time (Mins): 
10
Cook Time (Mins): 
15
Serving: 
3
Ingredients: 

Sweetcorn cob: 1 (shell the corns)
Green capsicum: 3 (sliced)
Garlic pods: 10 (sliced)
Red Onion: 2 (sliced)
Tomato – 1 (deseed and sliced)
Crushed Red chili flakes: 1 tsp
Milk with cream: ½ cup (boiled toned milk)
Roasted fennel powder: ½ tsp
Bay Leaf: 1
Cumin seeds: 1 tsp
Garam Masala Powder: ½ tsp
Lemon juice: ½ lemon
Vegetable Oil: 3 tbsp
Salt to taste

Cooking Method: 
Frying, Blanching
Skill Level: 
Beginner
Instructions: 

1) Boil water and add sweet corns to it. Boil it for 3-4 min. Notice how the sweet corns float on water surface. Remove from heat and strain. Keep aside.

2) Heat oil in a sauce pan/ wok. Add cumin seeds and when it changes color, add sliced garlic and bay leaf. When garlic turns light brown, add sliced onions and stir till golden on a slow flame. Add crushed red chili flakes and stir it well for 2 min.

3) Add sliced capsicum and salt to taste. Cover the pan and cook on a slow flame for 5- 7 min stirring/tossing it frequently in between.

4) Add sweet corns, milk with cream, garam masala powder and fennel powder. Cover and cook for 3 min till no moisture is left.

5) Add lemon juice to it and stir well for a minute. Evaporate all the moisture on a high flame and remove from fire.

Common Mistakes: 

Do not overcook onions, sweet corns and capsicum and make it mushy. Keep the crunch.

 

Tips: 

1) Add lemon juice only at the end just before removing from the fire.

2) Don’t forget to deseed the tomatoes. For sourness/ acidity lemon juice should be added at the end.

3) Garnish with coriander if required.

Alternative Ingredients: 

1) Add white pepper powder instead of chili flakes

2) Add milk cream or coconut cream for added richness

 

Bonus: 

Serve Sweet Corn and Capsicum with tea or coffee. It can also be served with bread, rice or rotis as a side dish.

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