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Makai Capsicum ( Gujarati Recipe)



Makai Capsicum ( Gujarati Recipe)
 
Author:
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
 
A tantalizing combo of tender corn and capsicum cooked in milk and tempered with indian spices, makai capsicum cannot really be called a customary gujarati dish, but the younger generation definitely enjoys this off-beat vegetable preparation as it is low on spices and ghee.
Ingredients
  • 2 cups cooked sweet corn kernels (makai ke dane)
  • 1 cup finely chopped capsicum
  • 1 tbsp ghee
  • ½ tsp cumin seeds (jeera)
  • 1 tsp ginger-green chilli paste
  • 2 tbsp plain flour (maida)
  • 2 cups milk
  • ½ tbsp sugar
  • ¼ tsp white pepper powder
  • salt to taste
Instructions
  1. Heat the ghee in a non-stick kadhai and add the cumin seeds and ginger-green chilli paste.
  2. When the seeds crackle, add the flour and sauté on a slow flame for 2 to 3 minutes.
  3. Add the corn and capsicum and sauté on a medium flame for another 3 to 4 minutes.
  4. Add the milk gradually, while stirring continuously to avoid the formation of lumps and cook on a slow flame for 4 to 5 more minutes or till the mixture becomes thick.
  5. Add the sugar, pepper powder and salt and mix well.
  6. Serve hot.
Notes
You can use a whisk to stir while adding the milk into the vegetables to avoid lumps.
 




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