У нас вы можете посмотреть бесплатно Corn Capsicum Curry или скачать в максимальном доступном качестве, видео которое было загружено на ютуб. Для загрузки выберите вариант из формы ниже:
Если кнопки скачивания не
загрузились
НАЖМИТЕ ЗДЕСЬ или обновите страницу
Если возникают проблемы со скачиванием видео, пожалуйста напишите в поддержку по адресу внизу
страницы.
Спасибо за использование сервиса ClipSaver.ru
Hi Guys, today I’ll show you How to Make Corn Capsicum Curry. This simple and fresh vegetarian dish is perfect with any type of bread or rice. PRINT RECIPE: https://anitacooks.com/capsicum-corn-... Ground Turmeric: https://amzn.to/2IzBGDH Hing Powder: https://amzn.to/2rzPt2w Coconut Oil: https://amzn.to/2rxbUWU Coriander Seeds: https://amzn.to/2rAkG5H We’ll need 2 medium onions chopped. 2 cloves of garlic chopped, about 2 teaspoons. 3 bell peppers, I’m using 2 red and one green. You can use any color pepper you like. Cut up the peppers into inch long pieces. 1 green chile cut up. Ginger minced, about 1 tsp. 1 sprig of curry leaves. 2 tomatoes chopped. 1 ear of corn. Slice the kernels off with a knife, should give you about one cup. It’s very sweet. 1 tablespoon coriander seeds, I grind them fresh when I need it. If you smell the store bought powdered coriander and this, you can definitely tell the difference. 1 or 2 dry red chiles according to how hot you like it. 1 tsp mustard seeds, ½ tsp cumin seeds, ½ tsp ground turmeric, ⅛ of a tsp hing powder and coconut oil. You can substitute vegetable oil if you like. Heat up a pan and add a few tablespoons of coconut oil. When the oil is hot, add the mustard seeds, they’ll pop, add the cumin seeds, break up the dried chile. I’m using only one, you can use more if you want it very spicy. Add the onion, garlic, ginger and green chile. Sautee this until golden. Add more oil if you need to. Add the ground turmeric and cook for 30 seconds. Next, the coriander, a tsp salt and hing powder. Curry leaves and tomatoes. Cover and cook until the tomatoes are soft. Stir occasionally. Now the tomatoes are cooked, you can see the oil separating around the edges. Add the peppers. A little salt. Cover and cook for 5 minutes. Remove the lid and cook for another 8 to 10 minutes in the open pan until the peppers are tender but not mushy. Taste and add more salt if you like. The bottom of the pan is starting to brown a little bit and that’s a sign the peppers are ready. Add the corn and cook just for a minute. This fresh corn doesn’t need much time at all, you want the corn to be a little crunchy. The peppers are tender but still hold their shape. The corn is sweet and adds a nice texture. I hope you give this recipe a try and let me know how you like it in the comments below. Subscribe and I’ll see you next time. Thanks for watching :)