Even as we were yakking away on Skype, we remembered that we had told Mansi we will take part, in the Vegan Thanks Giving event! We just realized that there is less than 3 hours left (in the West Coast US!) for the deadline! And so ...Amma rushed off to prepare this delicious dish for a Bangalore breakfast, while I wrote out this recipe in Sydney. Even as I completed writing, my dad, the ever enthusiastic photographer mailed me a click. So here is our recipe for the Vegan Thanks Giving Event at the Fun and Food Blog! Yummy dish in a flash!
Ingredients
Oil – 1 Tbs
Jeera – ½ tsp
Onion – 1 chopped as finely as possible
Grated Ginger – ½ tsp
Tomato – 2 chopped as finely as possible
Salt – 1 tsp
Sambhar Powder as shown here – 1 Tsp
Corn – 2 cups (Deep frozen corn is easy to cook)
Water – 1 cup
Maida – 1tsp
Corriander leaves – few
Method
1. Heat oil, and add jeera.
2. Next add onion, and ginger.
3. Reduce the flame and fry until onion is caramelized.
4. Now add the tomato, salt and Sambhar powder, and stir well.
5. Cover the pan tightly with a lid.
5. Keep opening the pan time and again to stir, and ensure the mixture does not burn.
6. Once its cooked well, you will have a brilliant red tomato paste, and the oil will come out of the masala.
7. Mix maida with a little bit of water, and add to the pan and fry.
Water – 1 cup
Maida – 1tsp
Corriander leaves – few
Method
1. Heat oil, and add jeera.
2. Next add onion, and ginger.
3. Reduce the flame and fry until onion is caramelized.
4. Now add the tomato, salt and Sambhar powder, and stir well.
5. Cover the pan tightly with a lid.
5. Keep opening the pan time and again to stir, and ensure the mixture does not burn.
6. Once its cooked well, you will have a brilliant red tomato paste, and the oil will come out of the masala.
7. Mix maida with a little bit of water, and add to the pan and fry.
8. Now add the corn, and sautee.
9. Next add a cup of water and stir.
10. In a minute the corn will cook. Switch off once you have the consistency desired.
10. In a minute the corn will cook. Switch off once you have the consistency desired.
9. Garnish with fresh coriander leaves before serving.
Instead of Sambhar powder, you can use chillie powder and garam masala. However, Sambhar powder makes it a different and tasty adaptation. The sambhar powder we use, is a simple recipe, and we use it as a 'universal powder' for not only Sambhars, but also Rasam, Currys, Sabjis and Poriyals!
This curry is a favourite dish with bread, chappatis, dosas, even palav and fried rice!
Instead of Sambhar powder, you can use chillie powder and garam masala. However, Sambhar powder makes it a different and tasty adaptation. The sambhar powder we use, is a simple recipe, and we use it as a 'universal powder' for not only Sambhars, but also Rasam, Currys, Sabjis and Poriyals!
This curry is a favourite dish with bread, chappatis, dosas, even palav and fried rice!
