Method for making Sweet Corn Curry Heat oil in a cooking vessel. Once hot, add the onions and saute till transparent Add green chilies and ginger garlic paste and saute for 3 mts on low to medium flame. Add capsicum pieces and saute for 5 mts.
Who is Sanjeev Kapoor and why is he famous?
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards.
What is your favorite way to eat sweet corn?
Sweet corn is much loved in our home and in all forms especially charcoal roasted corn on the cob (butta) with a mixture of salt, chili powder and lemon juice sprinkled over it. Nehal is fond of creamy corn with pasta or corn fritters while Satish and I like to relish it in the form of a curry with roti or flavored rice.
What is a green masala curry?
A green masala curry made with a base of fresh coriander and fenugreek leaves it is fresh, herby and perfectly spiced. Poured over darnes of shallow fried Indian salmon or rawas – this fish curry is perfect to eat not just with rice but also with roti’s.
What is corn on the cob Curry?
This one sang out from a book of my grandma’s recipes. It is an old Gujarati dish, a corn-on-the-cob curry, traditionally cooked in a chickpea flour and yoghurt sauce, but amended to include peanuts after her many years living in Uganda.
How do you make sweetcorn patties?
Add to the mix the yoghurt, salt, turmeric, chilli powder and sugar. Stir and add the sweetcorn. (Mum and my grandma like to hack each cob into 11/2 inch slices but this is lumber jack work to me so I will only halve them next time). Then put the pan over a medium heat and slowly ladle in the reserve up to around 600ml water, stirring to mix.
What is the best way to grind peanuts for peanuts?
In the meantime, you can grind the peanuts either in a coffee/ spice grinder or food processor for best results or in a pestle and mortar to a fine consistency. In a large lidded pan, heat the oil over a low to medium heat and when hot add the gram flour, stirring continuously to smooth any lumps and roast it slowly.
