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  • Tangy Corn with Peppers

Tangy Corn with Peppers

Posted on May 6th, 2008
by Sheela
Categories:
  • Vegetables

Ingredients:
100 gms boiled sweetcorn,
50 gms green bell pepper or capsicum; cut into 1″ pieces and boiled,
1 large onion; ground to paste,
2 tsp giner-garlic paste,
1 tsp jeera (cumin seeds),
1 tsp red chilli powder,
1 tsp coriander powder,
A pinch of garam masala,
2 tomatoes; pureed,
50 gms cashewnuts; ground to paste,
Salt to taste,
2 tbsp Oil.

Method:
Heat oil in a pan, add jeera (cumin seeds) and onion paste, ginger-garlic paste and saute for 4-5 minutes on low-medium flame. Then add all the spices and fry for 2 minutes stirring occasionaly. Now add tomato puree and cashewnut paste, mix well. Then add corn and peppers, cook for few minutes. Remove from flame and serve.

(Visited 3 times, 1 visits today)
  • bell pepper
  • capsicum
  • corn
  • peppers
  • sabji
  • sweetcorn
  • Veg
  • vegetable

Sheela

Sheela Agarwal is a botanist by profession and a cooking enthusiast.

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Minal is a designer, mother, cook, writer, dancer, enthusiast and a creative soul. Early on, she took cooking as a passion but now cooking for her kids and her family is a challenge which she has accepted :) In her world, cooking isn’t just perfection but a loving effort to make her family and friends enjoy her food. Join her in her journey of cooking on foodatarian.

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