AFVOA Newletters of Year 2004

Page 151 of 153 about 2 minute(s). Add the cumin seeds and fry for 2 minute(s) till the seeds splutter. Add the rice, lime juice, water and salt. Mix well. Bring to boil on high heat. Reduce heat and cook covered on low level for 15 minutes till all water evaporates. Serve hot with: cottage cheese with green bell peppers (paneer and Simla mirch) or any other curries or dals of your choice. (source http://www.syvum.com/cgi/online/serve.cgi/recipes/srcpr2.tdf?0) Corn and Green Bell Pepper Curry (Makai Simla Mirch) Ingredients 155. Corn (Makai) and Green Bell Pepper (Simla Mirch) cooked with plain flour in milk and traditionally made in homes in Gujarat (a state in India). Serves: 4 Cooking time (approx.): 12 minutes Style: Indian Vegetarian (Gujarati) 2 × cup(s) cooked corn kernels 1 × green bell peppers finely chopped 1 × teaspoon(s) cumin seeds 1 × teaspoon(s) ginger paste 2 × green chillies finely chopped 2 × tablespoon(s) plain flour 2 × cup(s) milk 1 × teaspoon(s) sugar ½ × teaspoon(s) white pepper powder 4 × tablespoons ghee (clarified butter) / butter / oil salt to taste Method: a) Heat the ghee / butter / oil in a heavy-bottomed pan on medium level and crackle the cumin seeds. Add the chopped green chillies and ginger paste. Fry lightly. Add the plain flour and fry on very low level for about 2 minute(s). b) Mix in the corn and green bell peppers. Add the milk slowly whilst stirring taking care that no lumps are formed. Cook on low level for about 10 minutes or till the gravy thickens. c) Season with salt, sugar and white pepper powder. TIP: The use of clarified butter / ghee is essential for this dish to taste good. Serve hot with sprouted field beans pulav or plain rice or jeera rice or chapattis/puris/roti (Source: http://syvum.com/cgi/online/serve.cgi/recipes/srcpv24.tdf?0 )