Oct 17, 2011


Sweet corn - 2 cups
Panner - 20gms
Brocolli - 30gms
Toamtoes -4
Ginger Garlic paste - 1tbs
Dalchini/Pattai/Cinnamon - 1 small stick
Clove -1
Elaichi/Elakai/Cardamom - 1-2
Jeera - 1tbs
Green chilly -1
Green olives - 2
Red chilly powder -1tbs
Kashmiri chilly powder - 1/2tbs
Jeera powder - 1tps
Garam Masala - 1tbs
Toamto sauce - 2tbs
Oregano -1tps
Olive oil -2tbs
Green Coriander leaves

1. Boil the tomatoes and peel off the skin when they are done.
2. Now puree the tomatoes in a blender and keep aside.
3. In a pan dry roast the cloves,cinnamon,cardamom.
4. Cool it and grind it into fine powder.
5. Dice into cubes the panner.
6. In a pan add olive oil heat well.
7. Once its hot add the ginger garlic paste and saute well. Now add tomato puree and boil it.
8. Add dry masalas to it and stir well.
9. Add the sweet corn and pour 1/2cup water so that the corns plump up and gets cooked.
10. While it start bubling add the panner and brocolli and salt.
11. Stir well add the tomato sauce and oregano and mix well.
12. Bring them to boil.
13. If they dont turn bit thicker you can add the cornflour starch /rice flour mixed in water to thicken.
14. Garnish with green coriander leaves and serve hot.

Serve with white rice, breads,chinese fried rice.

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