Corn Capsicum Curry Recipes

CORN AND CAPSICUM SANDWICH RECIPE

Steps:

• Boil the corn and remove the corn kernels.
• Or alternately, first remove the corn kernels and then boil or microwave it.
• Or you can use canned corn kernels or frozen one.
• Also finely chop the capsicum. You can use green, yellow, orange, red.
• Heat the olive oil in a pan on medium heat.
• Once hot add chopped capsicum and corn kernels. Mix well and saute for 2-3 minutes or till capsicum gets cooked slightly.
• Then add salt, pepper, italian mixed herbs and red chili flakes. Stir well and saute for a minute.
• Then remove it to a bowl.
• In the same pan, heat ½ tablespoons of butter and let it get melt.
• Then add all purpose flour. Stir constantly and cook the flour for 1-2 minutes or till the flour gets cooked and not raw anymore. This is called roux.
• Now add chilled milk. Stir well so there will be no lumps.
• Add salt and pepper and stir well.
• As it gets cooked it will starts to thicken up. After 4-5 minutes It gets pretty thick like a paste.
• At this time turn off the stove.
• Add to the cooked capsicum-corn mixture. Stir well.
• Add grated cheese. Mix well.
• If using electric toaster, pre-heat as required.
• If roasting on tawa then heat on medium-low heat. I am using grill pan here and pre-heating on medium heat.
• While it is getting hot, Spread the mixture evenly on one bread slice.
• and cover with another bread slice.
• On top bread slice, spread some butter or margarine.
• Now pan is nice and hot. Place the buttered side down on the pan.
• Cook till bottom side gets crispy and cooked. While it is cooking, spread little butter on the top surface.
• Once cooked, flip it and cook another side as well.
• Remove it to a plate and cut into half or triangles.

CORN CAPSICUM MASALA RECIPE | CORN CAPSICUM SABZI | CORN CAPSICUM GRAVY

Steps:

• firstly, in a pan heat 1 tbsp butter and add ¾ cup sweet corn and 1 capsicum.
• saute for 3 minutes or until capsicum shrink slightly.
• now in a large kadai heat 2 tbsp oil and 1 tbsp butter.
• saute 1 bay leaf, 1 inch cinnamon, 2 pods cardamom and 1 tsp cumin until it turns aromatic.
• add 1 onion, 1 tsp ginger garlic paste and saute until onions turn golden brown.
• further add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ¼ tsp cumin powder and 1 tsp salt.
• saute until the spices turn aromatic.
• also, add 1 cup tomato paste and saute for 3-4 minutes. to prepare tomato paste blend 2 ripened tomatoes.
• additionally, add ¼ cup cashew paste and saute until oil separates. to prepare cashew paste, blend 5 cashews in ¼ cup water.
• add 1 cup water and mix adjusting consistency as required.
• furthermore, add in saute corn and capsicum.
• mix well adjusting consistency as required.
• cover and simmer for 10 minutes or until the flavours are absorbed.
• add 2 tbsp paneer, ¼ tsp garam masala and 1 tsp kasuri methi. mix well.
• finally, enjoy corn capsicum masala with roti or naan.

CURRIED CORN

Steps:

• Melt the butter in a skillet over medium heat; mix the corn, green pepper, onion, and curry powder into the melted butter, cover the skillet, and cook until the vegetables are just tender, 8 to 10 minutes. Stir the sour cream into the vegetable mixture, season with salt and pepper, and continue cooking until hot, stirring continually, 2 to 3 minutes. Serve immediately.