If the Capsicum flavour is fine with u,try this Capsicum Korma (cooked in coconut milk)- a tasty surprise with capsicum flavour.This can be done in 15 mins.This comes next to Korma done with Potato,Cauliflower and Greenpeas in the taste.U can also use Coconut Paste,when u have no time to prepare the coconut milk.Serve hot with rice and raita.You can have this with Idli,Chapati, Parata and Naan.Try and drop your comments
Capsicum Coconut Milk Korma - Capsicum cooked in Coconutmilk with spices
Ingredients
1 big capsicum - cut into small pieces (take 6-8 thin slices ,Saute it in oil to be added last)
1 onions- chopped
6 no.s green chillies - slit lengthwise
1 tomato - paste it fine
1 tsp ginger-garlic paste
1 tbsp coriander leaves(chopped)
1 tbsp mint leaves(chopped)
(2 nos green cardamoms,2 nos cinnamon sticks,1 bayleaf -crushed,2 nos cloves)
2 tbsp coconut (pasted with 6 cashews,1/2 tsp saunf seeds + 2 tsp kuskus)
1 cup thick coconut milk
1 cup second cocont milk
1 tsp lemon juice
2 tsp refined oil
2 tsp salt to taste
Directions
1.Grate 1/5 coconut and grate the coconut (take 2 tbsp for the coconut paste ). Extract a cup of thick milk from the portion.Then add a cup of warm water in it and extract the milk from it.Grind 2 tbsp grated coconut,3 green chillies,6 cashews,saunf and the kuskus(poppy seeds) and grind it to a thin paste.(U can paste it and try this recipe or with coconut milk powder u can do this recipe with cashew-coconut paste alone).
2.Heat oil and ghee in a kadai,add the cardamom, cinnamon,cloves, bay leaf,green chillies,chopped onions, ginger-garlic paste,corainder mint leaves and the tomato paste.Cook them till oil separates from the masala.
3.Then add the second coconut milk with spices, enough salt and the chopped capsicum pieces and cook
for 5 mins.
4.When the capsicum pieces are cooked well in the masala, add the thick milk, 6-8 thin slices-sauteed in oil and cook for 3-4 mins.Turn off the flame and add the lemon juice and mix well.
5.Serve it hot with rice and raita.You can have this with bread slices,idli,dosa,chapati,parata and naan.
Ingredients
1 big capsicum - cut into small pieces (take 6-8 thin slices ,Saute it in oil to be added last)
1 onions- chopped
6 no.s green chillies - slit lengthwise
1 tomato - paste it fine
1 tsp ginger-garlic paste
1 tbsp coriander leaves(chopped)
1 tbsp mint leaves(chopped)
(2 nos green cardamoms,2 nos cinnamon sticks,1 bayleaf -crushed,2 nos cloves)
2 tbsp coconut (pasted with 6 cashews,1/2 tsp saunf seeds + 2 tsp kuskus)
1 cup thick coconut milk
1 cup second cocont milk
1 tsp lemon juice
2 tsp refined oil
2 tsp salt to taste
Directions
1.Grate 1/5 coconut and grate the coconut (take 2 tbsp for the coconut paste ). Extract a cup of thick milk from the portion.Then add a cup of warm water in it and extract the milk from it.Grind 2 tbsp grated coconut,3 green chillies,6 cashews,saunf and the kuskus(poppy seeds) and grind it to a thin paste.(U can paste it and try this recipe or with coconut milk powder u can do this recipe with cashew-coconut paste alone).
2.Heat oil and ghee in a kadai,add the cardamom, cinnamon,cloves, bay leaf,green chillies,chopped onions, ginger-garlic paste,corainder mint leaves and the tomato paste.Cook them till oil separates from the masala.
3.Then add the second coconut milk with spices, enough salt and the chopped capsicum pieces and cook
for 5 mins.
4.When the capsicum pieces are cooked well in the masala, add the thick milk, 6-8 thin slices-sauteed in oil and cook for 3-4 mins.Turn off the flame and add the lemon juice and mix well.
5.Serve it hot with rice and raita.You can have this with bread slices,idli,dosa,chapati,parata and naan.
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