Receta Capsicum Soya Corn Curry

by chaitra

I have a good news to start this post. I was chosen as Chef of the Month at Leonardo Contest. Wow....it feels really great and I am so so elated about it. Recent days my blog became a recent hit at both Deloitte and at Accenture wherein people are contacting me for recipes, reviews etc. I received 2 nice International author books from a great fan of Aathidhyam and a note that says that we truly love your blog and never leave your passion.... Wow....wow... I blog very irregularly because of my shifts but the love it is getting and the recognition it is bringing to my door step is just adorable.  Apart from all this stuff...I have attended a chocolate making class hosted by one of our food blogger's and I had so much fun making chocolates and my friends were totally taken by the taste..that they are asking me to get commercial...but my job and other things get me grounded...so may be in future I nay really consider. Do visit Arundati's blog if you want to join in any of her classes. Coming back from cloud 9, 10 or whatever mine claims to be. Finally I have achieved the art of making soft rotis. After initial attempts of making the papads and crisps... I could find a fool proof soft roti recipe on my own and this surely works without any reasons to fail. I will surely post it soon. Today's recipe is a bachelor one when you have some left over bread or rice or rotis....you can just go and throw in some ingredients to make this gravy based curry. You don't have to be a great cook to make this simple and delicately flavored curry. Its very healthy too. Sauteing the vegetables would do everything. I made this recipe using Hudson Canola oil which I have received a few days back and the goodness of Canola made it a lot more flavorful and the health factor of my dish was boosted. I would surely recommend it to my bloggers and also would switch on to this recipe considering its value adds. Let's go ahead and hit the road. SOYA AND CAPSICUM CORN CURRY INGREDIENTS Soya chunks- 1/4th cup Frozen Sweet Corn- 1/4th cup Frozen Green Peas - handful (2 tbsps approx.) Tomato- 1 medium sized chopped finely. Maggi Bhuna Masala - 4-5  tbsps Water- 1/4 th cup Salt- as per taste Sugar- a pinch Chilly powder- 1 tsp Garam Masala - 1 tsp Green Chillies- 2 chopped Onion- 1 medium sized chopped finely. Hudson Canola Oil- 2 tbsps Ginger garlic paste- 1 tbsp Capsicum- 1 medium sized.(cut into squares) PROCEDURE: Heat oil in a frying pan and fry onions and green chilly for 2 mins with occassional stirring and then add ginger garlic paste . Fry until the pungent smell subsides. Now add chopped tomatoes and cook them to mush. Add maggi bhuna masala and mix all this masala well with the mushed tomato mixture. Add water and keep a lid on your pan. Meanwhile you can boil you Soya Chunks in water by adding little salt. Once they double in size, squeeze excess water and keep them aside. Once your sauce boils throw in capsicum pieces, green peas, corn and soya chunks along with the masalas. Combine and cook for 4-5 mins. Let the gravy thicken. Once you get the desired consistency, off the flame and transfer the contents onto a serving bowl. Serve hot with rotis, pulaos, rice or bread.