Chaumasa Special Masala Corn Bharta
Serves 1
Directions
- 1Roast 1 corn and separate the kernels.
- 2Roast 1 corn and separate the kernels.
- 3Roast 1 corn and separate the kernels.
- 4Grind half of the corn coarsely.
- 5Grind half of the corn coarsely.
- 6Grind half of the corn coarsely.
- 7In 2 tbsp of hot oil, add 1 tej patta, 1 big elaichi, 2 small elaichi, 1/4 inch dalchini, 3 dry red chillies, 1 green chilli, 5 almonds, 8 cashews, 4 chopped tomatoes, salt to taste, and 1.5 cups of water.
- 8In 2 tbsp of hot oil, add 1 tej patta, 1 big elaichi, 2 small elaichi, 1/4 inch dalchini, 3 dry red chillies, 1 green chilli, 5 almonds, 8 cashews, 4 chopped tomatoes, salt to taste, and 1.5 cups of water.
- 9In 2 tbsp of hot oil, add 1 tej patta, 1 big elaichi, 2 small elaichi, 1/4 inch dalchini, 3 dry red chillies, 1 green chilli, 5 almonds, 8 cashews, 4 chopped tomatoes, salt to taste, and 1.5 cups of water.
- 10Mix well and cover and cook for 5 minutes.
- 11Mix well and cover and cook for 5 minutes.
- 12Mix well and cover and cook for 5 minutes.
- 13Remove all whole spices and make a paste.
- 14Remove all whole spices and make a paste.
- 15Remove all whole spices and make a paste.
- 16In 1/4 cup of hot oil, add a pinch of hing and finely chopped capsicum, sauté for 1 minute.
- 17In 1/4 cup of hot oil, add a pinch of hing and finely chopped capsicum, sauté for 1 minute.
- 18In 1/4 cup of hot oil, add a pinch of hing and finely chopped capsicum, sauté for 1 minute.
- 19Add the prepared gravy, 1/4 tbsp haldi, 3/4 tbsp red chilli powder, salt to taste, and 1/4 tbsp dhaniya powder.
- 20Add the prepared gravy, 1/4 tbsp haldi, 3/4 tbsp red chilli powder, salt to taste, and 1/4 tbsp dhaniya powder.
- 21Add the prepared gravy, 1/4 tbsp haldi, 3/4 tbsp red chilli powder, salt to taste, and 1/4 tbsp dhaniya powder.
- 22Mix well and add 1/2 cup water to adjust consistency.
- 23Mix well and add 1/2 cup water to adjust consistency.
- 24Mix well and add 1/2 cup water to adjust consistency.
- 25Cover and cook for 3 minutes until oil is released.
- 26Cover and cook for 3 minutes until oil is released.
- 27Cover and cook for 3 minutes until oil is released.
- 28Add the previously roasted corn.
- 29Add the previously roasted corn.
- 30Add the previously roasted corn.
- 31Garnish with kasuri methi and fresh malai.
- 32Garnish with kasuri methi and fresh malai.
- 33Garnish with kasuri methi and fresh malai.
- 34Serve hot.
- 35Serve hot.
- 36Serve hot.
Ingredients
- 1 corn
- 1 corn
- 1 corn
- 2 tbsp oil
- 2 tbsp oil
- 2 tbsp oil
- 1 tej patta
- 1 tej patta
- 1 tej patta
- 1 big elaichi
- 1 big elaichi
- 1 big elaichi
- 2 small elaichi
- 2 small elaichi
- 2 small elaichi
- 0.25 inch dalchini
- 0.25 inch dalchini
- 0.25 inch dalchini
- 3 dry red chilli
- 3 dry red chilli
- 3 dry red chilli
- 1 green chilli
- 1 green chilli
- 1 green chilli
- 5 almonds
- 5 almonds
- 5 almonds
- 8 cashews
- 8 cashews
- 8 cashews
- 4 tomatoes
- 4 tomatoes
- 4 tomatoes
- to taste salt
- to taste salt
- to taste salt
- 1.5 cups water
- 1.5 cups water
- 1.5 cups water
- 0.25 cup oil
- 0.25 cup oil
- 0.25 cup oil
- 1 pinch hing
- 1 pinch hing
- 1 pinch hing
- finely chopped capsicum
- finely chopped capsicum
- finely chopped capsicum
- 0.25 tbsp haldi
- 0.25 tbsp haldi
- 0.25 tbsp haldi
- 0.75 tbsp red chilli powder
- 0.75 tbsp red chilli powder
- 0.75 tbsp red chilli powder
- to taste salt
- to taste salt
- to taste salt
- 0.25 tbsp dhaniya powder
- 0.25 tbsp dhaniya powder
- 0.25 tbsp dhaniya powder
- 0.5 cup water
- 0.5 cup water
- 0.5 cup water
- kasuri methi
- kasuri methi
- kasuri methi
- fresh malai
- fresh malai
- fresh malai
Equipment
panlidgrinderplatespoon
Tips
- Highly addictive. Guys, if you avoid certain ingredients during Chaumasa, you are free to skip them.