Drumstick Leaves And Corn Stir Fry

Drumstick Leaves And Corn Stir Fry
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Recipe type: Side Dish
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
The drumstick leaves are full of multi nutrients, all that you need to enjoy good health and cure chronic disease. Corn kernels and drumstick leaves are stir fried and cooked together with the sweet and chilli balance in taste.
Ingredients
  • 200 gram Corn
  • 3 cups Drumsticks Leaves
  • ½ teaspoon Cumin seed
  • ¼th teaspoon Mustard seed
  • ¼th teaspoon Chilli powder
  • ½th teaspoon Turmeric powder
  • 1 teaspoon Jaggery Powder
  • ½ cup Water
  • 3 teaspoon Oil
  • Salt to taste
Instructions
  1. To make the Corn And Drumstick recipe first wash the corn kernels and clean the drumstick leaves .
  2. Heat a frying pan with oil, temper with cumin and mustard seed.
  3. Add the corn kernels and fry for 2 minutes.
  4. Add the dry powders, salt and drumstick leaves.
  5. Adjust the salt, jaggery powder and stir fry on low flame.
  6. Serve hot on a plate as side dish.

 

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Sweet Corn And Capsicum Gravy

Sweet Corn And Capsicum Gravy
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Corn and Capsicum are one nice pair to make a pure vegetarian dish. The simplicity of yogurt cashew based gravy makes for a delicious combination. Kids will love the natural sweetness of the two vegetables and it makes for quite a colourful plate. It is healthy, nutritious and digestive friendly recipe for your whole family to feel light and good for the entire day.
Ingredients
  • 1 cup Sweet corn
  • 1 Red Yellow and Green Bell Peppers (Capsicum)
  • 2 Onions , medium sized
  • 1 Tomato
  • 1 Green Chilli
  • 1 teaspoon Ginger , paste
  • ½ cup Yogurt (Curd)
  • 2 tablespoon Cashew nuts
  • 1 cup Water
  • 4 teaspoon Vegetable Oil
  • Salt , to taste
Instructions
  1. To begin making the Sweet Corn And Capsicum Curry, first soak the cashews in warm water.
  2. Heat a kadai with 2 teaspoons oil, add onion and ginger and let it cook till the onion turns soft.
  3. Once the onions turns soft, add the tomatoes, and cook till the tomatoes turn mushy and soft. Turn off the flame and let it cool.
  4. Once it cools down, add the tomato onion mixture, cashews, curd ,1 cup water in a mixer grinder and blend it to fine paste.
  5. Reheat kadai with oil, add the cumin seeds and stir for a minute. Add the cashew, onion and tomato mixture
  6. Stir continuously for 5 minutes. Add the corn and capsicum to the mixture.
  7. Add salt and stir the mixture and turn off the flame, keep it covered for a minute or two to settle it down.
  8. Serve hot with parathas and salad after garnishing with cashews.

 

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