Nachos recipe | Party snack recipe

Nachos with cheese is all time a super hit party snack recipe. Whenever we find Nachos in a restaurant Menu card, we will order this for sure. But i have never attempted to do this at home. I know it is a very simple and easy snack, but somehow didn't give it a try at home. Few days back when we went to Myras beach restaurant in Singapore, we ordered this Nachos cheese there. They generally serve with tomato salsa, guacamole and sour cream dip. I served this as it as, because i already added some veggies to the nachos cheese. Try this easy recipe for parties and i am sure it will be a super hit among your guests.

Oven- roasted Vegetables recipe

Oven roasted veggies,I always used to drool at the pictures of these whenever i see in Instagram and Food gawker. Some how it was big mind block for me to try my hands on Oven roasted veggies. When i did a cookery demo here in Singapore, i once attempted a Veg shaslik in barbecue sauce, which was made on tawa. Oven roasted veggies is similar to this only. Few weeks back, while i was chatting with my school friends, one of my friend told that she makes oven roasted vegetables on a regular basis. I got the tips from her and she clarified all my silly doubts and finally i made the oven roasted veggies, with a simple seasoning of salt and pepper. Try this at home and enjoy your meal.

Venthaya keerai paruppu usili | Methi leaves usili

Venthaya keerai | methi leaves we always get in a big bunch here. I usually make methi thepla or methi kadi pakoda or venthaya keerai sambar. This time, i heard about this venthaya keerai paruppu usili, for the first time, from my friend's mom. During my visit to the nearby mini mart, i bought a fresh bunch of methi leaves and made sambar during the weekend. Tried making paruppu usili few days back and it was awesome. In fact the entire family loved the venthaya keerai paruppu usili and we had with garlic rasam. Check out my

• Vazhaipoo usili
• Beans paruppu usili

Vazhakkai varuval recipe| Raw banana fry

Vazhakkai varuval | raw banana fry is a most favorite recipe for most of us. When i was school, one of my friend used to bring vazhakkai varuval in her lunch box. The Vazhakkais will be cut in roundels. I am love the shape of that vazhakkai and the way it is evenly roasted. I have tried many times vazhakkai tawa fry at home, though it turns out well, it will absorb either more oil and also will become dry when i eat it after some time. Some time back in Instagram, Rekha of Reshkitchen shared the recipe of vazhakkai varuval. It was too attractive and immediately tried it next day. We all loved it.  Enjoy this with sambar or rasam rice.

Check out my

• Vazhakkai chips
• Vazhakkai podimas

Appalam sambar recipe| Appala kuzhambu

Appalam Sambar | Appalam kuzhambu is a traditional recipe, made with appalam, eggplants, tamarind and toor dal as main ingredients. I have posted Appalam Vatha kuzhambu during my initial days of blogging. Last year when my friend's mom was here, she was telling about this appalam sambar, actually they call it as appalam kuzhambu only. I recorded the recipe as she was narrating to me. But when i changed my phone that got deleted by mistake. Later i totally forgot about that. Few weeks back, when she visited us again, i asked her for the recipe and noted down again. I tried it the next day itself and clicked the same. It tasted similar to the karuvadam sambar that amma makes. You can skip adding the brinjals and make it only as appalam sambar. When you run out of veggies this can be made and can be accompanied with any sundal too.

Tomato Ginger Chutney | Side dish for idli dosa

Tomato Ginger chutney, is an easy side dish for pesarattu, idli and dosa. Recently we visited a restaurant in Singapore. It is an Andhra restaurant and a friend recommended to try the MLA pesarattu in that restaurant. They served a tomato chutney with this pesarattu and it tasted very nice. Generally i don't prefer ginger much in my cooking but this chutney i liked very much. Somehow managed to find the ingredients present in the restaurant chutney and attempted at home today. It turned out well and tasted similar to the Tomato Ginger chutney we had in the restaurant.

Veg Salna recipe | Parotta salna recipe

Parotta salna is a famous street food in Tamil nadu, espeically in my native town Madurai. Though i have never tasted the salna in road side shops, i used to admire the sound of Kothu parotta and the mesmerizing smell of the salna made in the shops. Most of the salnas are non veg and so i never attempted to try that there. I remember tasting Chilli parotta from a famous road side shop in Madurai, which our friend bought once for us. Recently i got the recipe of vegetarian salna from our neighbor aunty, who gave me the recipe of kuska, kurunai vadai.. Aunty sent me the handwritten recipe through what's app and i tried it immediately the next day. It tasted so yum and we had with Kuska biryani and kids had with store bought frozen parotta. This parotta salna goes well with chapathi too.

Chilli cheese dosa | Cheese dosa recipe

Chilli cheese dosa is a delicious cheesy dosa made with easily available ingredients. When the kids are fussy about usual dosa and chutney varieties, make this Chilli cheese dosa and i am sure they will love this a lot. It is similar to the chili cheese toast which we make with bread. I made this Chili cheese dosa few days back and posted in my Instagram story. I wanted to make this post last week itself but somehow couldn't do. Finally made this Chili cheese dosa on a weekend morning for breakfast and kids loved it. Check out some variations for the same in the notes section.
Also Check out my

• Mysore masala dosa
• Cauliflower masala dosa

Inji sorasam recipe | Ginger lemon drink

Inji Sorasam, is a drink made with ginger, coriander seeds and cumin seeds, generally given to aid digestion, after a heavy meal. I have posted Ginger ale recipe some time back and mentioned about inji sorasam in that post. We can find this Inji sorasam in our refrigerator always, as my patti always stocks this up. As she was aging, she feels discomfort in her tummy after a heavy food. Especially after festival food it is a must for her. Yesterday, after hogging on the pori urundais and verkadalai urundai a lot i had a bad headache. While talking to amma, she told, pori and kadalai is Pitham and told me to have this inji sorasam. I made that yesterday according to her instructions and i found my headache had drastically come down after that. So wanted to share the recipe of inji sorasam with you all.

Millet Nei appam recipe | Karthigai deepam recipes

Nei appam | Unniyappam is a traditional sweet generally prepared in our homes for Karthigai deepam, Janmashtami,Ganesha chaturthi, Onam and avani avittam. I have already posted nei appam, wheat appam and many more Karthigai deepam recipes. Two years back, when i learnt the recipe of Traditional Mysore pak from my friend's mom, she told me the recipe of Nei appam too.Though i noted down the measurement of rice:jaggery, i didn't note down anything else. But i remember the way she was explaining to me. So i tried the same using millets instead of rice. Varagu and Thinai will work out very well for sweet appams. I used Samai(little Millet) for making this nei appams and they turned out very well. Check out my full collection of Karthigai deepam recipes.

Karthigai vella adai recipe | Karthigai deepam recipes

Karthigai deepam 2017 is on Dec 2 this year. I have posted many recipes for Karthigai deepam festival. Traditionally pori urundai, appam, milagu adai is made for Karthigai deepam. Vella adai is made with rice, toor dal, channa dal and jaggery as the main ingredients. You can soak in more quantity for both milagu adai and vella adai and in the last divide the batter and add jaggery to vella adai and pepper to the milagu adai. These adais turned out so well and the sweet was just perfect for the taste buds.
Check out my full collection of Karthigai Deepam recipes. 

Mor rasam recipe | Rasam recipes

Mor rasam, is a simple rasam made in just 5 minutes with minimum ingredients. This rasam is made with butter milk. I have heard about this easy rasam from many friends, but never tried or tasted it anywhere. Recently my friend's mom gave me this recipe and told that she makes this quite often. As the rasam has ajwain | omam  as one of the ingredient, it is perfect for winter. I tried this last week and was totally addicted to the taste and simplicity of the rasam. Try out this simple and easy mor rasam recipe and let me know how you liked this.
Check out my

• Garlic rasam
• Ginger lemon rasam

How to make Ghee | Kitchen basics

Ghee | Clarified butter is a staple ingredient in Indian kitchen. We use Ghee for making sweets and mix with rice and use to cook parathas too. At South Indian homes, mixing up dal, hot rice and ghee and having this as a first meal is a common one. During my childhood days i remember my mom and grandmother takes out malai from curd and makes home made butter. From that big ball of home made butter, she makes ghee and i could still recollect that aroma of the ghee. After i got married, one day when i mother in law told me to melt the butter for ghee and she went out. I never know what is the right stage to switch it off. With total confusion i just started the process but somehow felt that i will be able to do it right. When it was almost done, my co sister came and she taught me how to switch it off at the right stage. After coming to Singapore,most of the time i used to buy store bought ghee. But on and off i make ghee at home. Some time back, when a friend in our apartment, was explaining the details of making ghee from the scratch, i thought i will share the process of making ghee at home, in Jeyashri's kitchen. Yesterday i made ghee with butter and took the video of how to make ghee. Share any interesting tips if you follow at your home, while making ghee, in the comments section.
P.S: This Post is just for basic beginners. Experts please excuse me😀

Spring Onion pakoda recipe

Spring onion pakoda is a crispy tea time snack. Generally we use spring onion for garnishing fried rice. I also use this to make Spring onion besan Zunka. So i rarely buy spring onions. When i visited the wet market yesterday, found these fresh spring onions and got a bunch of them too. While returning from the market, was thinking as what to make for today's post, suddenly this idea of spring onion pakoda flashed my mind and took a video of the same. It turned out so well and everyone at home loved it. If you are looking for Thanks giving recipes,then you can try this out for sure. Check out my

• Thool pakoda
• Pattanam pakoda

Maravalli kizhangu adai recipe| Tapioca adai

Maravalli kizhangu| mara seeni kilangu|மரவள்ளி கிழங்கு(in tamil) also called as Kappa in Kerala, Tapioca in English is a root vegetable. I have always eaten maravali kizhangu chips during my childhood days, fondly called as kuchi chips. I have never tasted maravalli kizhangu in any form. My sister was telling me from last year to try maravalli kizhangu adai. I am clueless of the recipe and didn't attempt to try at home. Last week while casually searching for something else in the book shelf, came across the recipe of Maravalli kizhangu adai, in Revathy shanmugam madam's cook book. I learnt the method of how to take the skin of cassava | maravalli kizhangu, from my helper. Check out my

• Adai recipe
• Milagu adai
• Millet adai

Bajra vadi | Gujarati bajri vada recipe

Bajra vadi , a tea time snack made using Bajra flour and other spices. Bajra ni wadi is a traditional Gujarati snack, which i recently learnt from a friend who visited us. I am a huge fan of Gujarati and Maharastrian cuisine. Though i have not explored much in trying out gujarati recipes but whenever i come across the recipes i feel like eating them. This bajra vadi i have seen many times in various blogs and always wanted to give it a try. Recently our friend, who are gujaratis, visited us, i asked her few gujarati recipes and this bajra vadi is one among them. Finally i tried this yesterday and it turned out yum. The taste was similar to bakarwadi and matri. Thank you so much Heena for the recipe. Try this tea time snack using bajra flour | kambu maavu| pearl millet flour and let me know how it turned out.
Check out my
                       Kothimbir vadi
                       Millet muthia recipe 

Paruppu rasam recipe | South Indian rasam recipe

Paruppu rasam recipe with video. Rasam is  a staple food in South Indian cuisine. We make different varieties of rasam in South India and the way we make the same rasam varies from house to house. Even we make rasam without rasam powder, rasam without tamarind too. Already i have posted few varieties of rasam in Jeyashri's kitchen, this paruppu rasam i recently tried at home, so wanted to share the recipe with you all. As it is mostly raining these days, i am making rasam almost 3-4 times in a week. This recipe of paruppu rasam doesn't call for sambar powder or rasam powder. And i can say it is a perfect Bachelor recipe.

Event Announcement| Dining vouchers Giveaway

Zaffron Banana leaf, Dr.Chef Damu

Zaffron Banana leaf, the South Indian restaurant in Singapore, I have visited the restaurant and gave a review about that in Jeyashri's kitchen Instagram. Recently i attended a cookery class by Chef. Damu, in Zaffron banana leaf. Have a look at the pictures which i have shared in the post. For the first time i am announcing a give away, open for my readers in Singapore. You have a chance to win 10$(Ten Singapore dollar) Gift voucher from Zaffron banana leaf, (valid till Feb 2018)the South Indian restaurant located at Jurong point.

What you have to do is:

• Try a recipe from Jeyashri's kitchen and share the picture of that, with me via mail(jeyashrikitchen@gmail.com) or message me on Jeyashri's kitchen Facebook page.
• Only readers from Singapore are eligible to take part in this event.
• While sharing the picture, please mention the name of the dish and tell me a few words about how you liked the recipe.
• Winners will be selected using random picker app.
• We have 5 vouchers to give way(valid till Feb 2018), so there will be 5 winners.
• One entry per person is allowed, so one voucher per person.
• Entry through mail and facebook page are only valid.
• Please ensure that the entries should reach us November 30,2017. You can send your entries till Nov 30, 11.59 pm Singapore time.
• Winners will be announced on December 4 2017.

For further queries please free feel to mail to me or message in Jeyashri's kitchen Facebook page.

Few pictures from Chef Damu's class, which i attended recently.

Follow Jeyashris kitchen on Instagram and facebook to get updates.

Varuthu aracha Kuzhambu recipe| Varutharacha kuzhambu

வறுத்து அரைச்சகுழம்பு  

Varuthu aracha kuzhambu| Varutharacha kuzhambu as we call, is a sambar like gravy but made using fresh ground spices and traditionally toor dal will not be added, as we add in sambar. Kuzhambu and sambar are different, for kuzhambu generally no cooked dal is added. When my amma visited me in September, she was telling me that my Athai makes a sambar without toor dal and without sambar podi too. I was surprised and asked my mom the recipe for that. Amma couldn't recall the exact way athai makes. I messaged my cousin later and insisted that i want a voice note from Athai for this recipe. Within a week i got the message from my cousin with the recipe of Varuthu aracha kuzhambu in my athai's voice. At this age of 80, i really admire the way they remember everything and able to recall it the moment we ask for that. These traditional heirloom recipes are treasures and i am privileged to document the recipes and pass on to all. If you have any traditional recipes in your family, which you learnt from your mom or grand mom or anybody else, you can share with me, if you wish to.
This recipe is not the Kerala Varuthu aracha sambar. 

Varuthu aracha kuzhambu

  Preparation Time : 10 mins | Cooking Time : 20 Mins |Serves: 4

     Mixed veggies*  1 cup
     Tamarind   a small goose berry sized
     Cooked toor dal  2-3 tblsp (optional)
     Red chili  6
     Coriander seeds  2 tsp
     Rice  1/2 tblsp
     Toor dal  1 tblsp
     Venthayam | methi seeds  1/2 tsp
     Coconut   1/2 cup - 3/4 cup
     Jaggery  a tiny piece( sundakkai size)
     Sesame oil  2 tsp
     Cooking oil  2 tsp
     Asafoetida  2 pinches
    Curry leaves  few
    Turmeric powder   1/2 tsp
    Salt as needed
    Mustard seeds   1/2 tsp 
* I used drumstick, carrot and brinjal. You can use yellow pumpkin, broad beans(avarakkai)and chow chow too.

Method:

• Cut the veggies and keep it aside.
• Soak tamarind in hot water and extract 1 and 1/2 cup of tamarind water.
• If using cooked toor dal, cook that and keep aside.
• In a pan add the veggies.
• Add the tamarind water, salt, asafoetida and turmeric powder.
• Boil this in a low flame till the veggies gets cooked.
• Meanwhile let's roast the ingredients for the kuzhambu.
• In a pan add 2 tsp of cooking oil and add the coriander seeds, toor dal,venthayam,red chili and rice. (i used normal cooking rice)
• Roast till it becomes nice golden brown colour.
• Take out and keep aside.
• Add the coconut to the same pan and roast till it becomes brown. Do not burn it.
• As mentioned by my athai, no traces of white should be visible in the coconut. (vellaiae theiryapadadhu😃)
• Allow this to cool completely and grind this into a fine paste. Use water to grind the mixture.
• Once the veggies are soft, add this ground paste. If needed slightly dilute this and add.
• If adding cooked toor dal add it now. You can skip adding toor dal as the ground masala  itself thickens the kuzhambu.
• I added 2 tblsp of cooked toor dal as i had some after making dal for kids. 
• Mix well and let this boil for 2-4 minutes. Stir well.
• Add water if needed to bring the right consistency.
• Add tiny pinch of jaggery. (As athai said, sundakkai alavukku vellam)
• Switch off the flame.
• In a pan add sesame oi, mustard seeds and curry leaves.
• When the mustard seeds splutter, transfer this to the kuzhambu.
• Mix this just before serving.
• Varutharacha kuzhambu is ready to serve.
• We had this with urulai kizhangu kara curry.

     

Method with step by step pictures:

• Cut the veggies and keep it aside.
• Soak tamarind in hot water and extract 1 and 1/2 cup of tamarind water.
• If using cooked toor dal, cook that and keep aside.
• In a pan add the veggies.
• Add the tamarind water, salt, asafoetida and turmeric powder.
• Boil this in a low flame till the veggies gets cooked.

• Meanwhile let's roast the ingredients for the kuzhambu.
• In a pan add 2 tsp of cooking oil and add the coriander seeds, toor dal,venthayam,red chili and rice. (i used normal cooking rice)
• Roast till it becomes nice golden brown colour.
• Take out and keep aside.

• Add the coconut to the same pan and roast till it becomes brown. Do not burn it.
• As mentioned by my athai, no traces of white should be visible in the coconut. (vellaiae theiryapadadhu😃)

• Allow this to cool completely and grind this into a fine paste. Use water to grind the mixture.

• Once the veggies are soft, add this ground paste. If needed slightly dilute this and add.
• If adding cooked toor dal add it now. You can skip adding toor dal as the ground masala  itself thickens the kuzhambu.
• I added 2 tblsp of cooked toor dal as i had some after making dal for kids. 

• Mix well and let this boil for 2-4 minutes. Stir well.
• Add water if needed to bring the right consistency.
• Add tiny pinch of jaggery. (As athai said, sundakkai alavukku vellam)
• Switch off the flame.
• In a pan add sesame oil, mustard seeds and curry leaves.
• When the mustard seeds splutter, transfer this to the kuzhambu.

• Mix this just before serving.
• Varutharacha kuzhambu is ready to serve.
• We had this with urulai kizhangu kara curry.

Notes:

1. Rice and toor dal brings the thickness to the gravy, but do not add more than the quantity mentioned.
2. You can add small onions if you want, but traditionally onions are not added in this varuthu aracha sambar.

     

Sweet potato cutlet recipe

Sweet potato cutlet | sakkara valli kizhangu cutlet recipe with video and step by step pictures. Cutlets are always loved by everyone at my place. Though i make it rarely,but whenever i make, i make Potato cutlet only. Last year, when i posted sweet potato chaat itself, i planned to post the sweet potato cutlet recipe. Finally i tried sweet potato cutlet today and i loved it very much. The sweetness of the potato with the flavor of the spices added, complimented the cutlet so well. I am sure this is a perfect tea time snack for a rainy day evening, along with a cup of hot ginger tea.
     Generally sweet potato cutlet is made during fasting days. But i didn't make it as a no onion no garlic version.

Custard Powder banana pancake, Eggless pancake recipes

Custard powder pancake with banana puree, these soft fluffy eggless pancakes was my breakfast yesterday morning. I got the idea of  Custard powder pancake, i got after seeing this Instagram post. She used pumpkin puree in that and i replaced that with banana puree. It turned out so soft and tasted so yum. We have 2 pancake fans at our home, the moment i say pancake, the eyes will wide open with happiness, one is Varsha and another one is my helper. Somehow me, Suresh and Varun are not a great fan of pancakes but we still eat whenever we make it at home. This Custard powder pancakes were so flavourful and me being a big fan of fruit custard loved the pancakes. I used the measurements of my Eggless Whole wheat pancake recipe.

Stuffed Idli recipe,Stuffed idli bites

Stuffed idli recipe | Idli bites| Idli sandwich, is a simple tiffin or starter made with idli batter and potato stuffing. I have already given the recipe of stuffed idli in my second cook book, Kutties kitchen.  I wanted to post the recipe in Jeyashri's kitchen too and tried this morning. After i finished making this, i had this thought of smearing the idlis with molaga podi. Then came the idea of cutting them into mini bite sized pieces and make it a more attractive starter. I tasted so yum and was totally addictive too. I have few other stuffing in my mind, which i will share in Jeyashri's kitchen Instagram. Follow us on Instagram to get the updates. Also check out my similar recipe

• Bread masala dosa rolls
• Mini podi idli.

Turmeric milk recipe

Turmeric milk recipe,Turmeric milk with video, made with fresh turmeric,ginger, pepper and palm jaggery. Generally when we have dry cough or sore throat, amma used to give hot milk with manjal podi and milagu in the night before going to sleep. Generally doctors say milk or milk products thickens the phlegm, but when turmeric and pepper is added it is will not do any harm. The naturopathy doctor whom i visited few months back, suggested me to add 2 pinches of turmeric and pepper powder to the water i drink everyday. It reduces inflammation in the body and acts as an anti oxidant. I have started taking the water in that way and i am used to that now. Try this turmeric milk for the rainy season and say good bye to your cough. I used fresh turmeric in this recipe. You can use turmeric powder too.

Masala rice recipe, Easy lunch box recipes

Masala rice | Vegetable pulao, is a simple and easy lunch box recipe. I made this for Sunday lunch and shared in Jeyashri's kitchen Instagram and mentioned that i will share the recipe of masala rice. Yesterday i made the masala rice  and made a video of it too. This is nothing but a simple Vegetable pulao recipe, with the addition of more Indian spices. It's very handy and a quick recipe and an easy one pot meal recipe. I have just given my style of making this and you can make your own variations to suit your taste buds.
Check out my

• Beetroot pulao
• Palak pulao

Keerai Vepudu recipe | Spinach stir fry

Keerai Vepudu | Keerai poriyal | Keerai thuvattal, is a dry curry made with spinach. Vepudu is basically Andhra style curry. I learnt this keerai vepudu from Chef. Venkatesh bhat's show few months back. I have tried this few times at home and recently made this during last weekend and shared in Jeyashri's kitchen Instagram too. I generally make keerai kootu and poriyal is a rare thing i make using round spinach. Generally keerai poriyal will be made using Murunga keerai | drumstick leaves. Both my kids will never fuss for keerai kootu and in fact they love to have spinach. But they won't prefer keerai in the form of poriyal. This keerai vepudu, they liked it, but since i made Sambar sadam along with that, they skipped eating the vepudu this time.

Margherita Pizza recipe, Pizza Margherita

Pizza Margherita | Margherita pizza is a classic cheesy pizza uses mainly cheese and tomatoes for topping. Generally we add veggies like capsicum ,sweet corn, baby corn, olives for pizza topping. I have posted Tandoori paneer pizza (with video)too which is again a classic pizza with Paneer toppings. This morning i planned to make pizza for kids when they are back from school. I asked them about the topping options and Varsha suggested Margherita pizza and Varun too agreed to that. Approval form both the kids for a dish is a bliss. Moms with 2 kids will vouch for this. Treat your family with this easy Margarita pizza recipe this weekend.

Sweet corn masala recipe, side dish for chapathi

Sweet corn masala, an onion tomato based gravy pairs well with roti and pulaos. I have tried a sweet corn masala gravy once for Aval vikatan supplement. This method is almost similar to my Paneer butter masala recipe. Yesterday i saw a pack of sweet corn lying in my refrigerator,generally i pressure cook that with salt and have it as is. But suddenly i thought i will make a masala gravy with that, to pair with roti. It turned out well and it was creamy and yum.

My kids who are fond of Sweet corn, loved this sweet corn masala. I made some kulchas for the kids and we both had with rotis.

Sweet corn masala recipe

  Preparation Time : 15 mins | Cooking Time : 10 Mins |Serves: 4

   Sweet corn kernels  1 cup
   Onion   3
   Tomato  2
   Capsicum  3 tblsp
   Garlic  5-6 cloves
   Yogurt   1 tblsp
   Oil  3 tblsp
   Red chili powder  1 tsp
   Cumin powder  1/2 tsp
   Coriander powder  1/2 tsp
   Garam masala   1 tsp
   Kasoori methi  2 pinches
   Cashew nuts  7-9
   Milk  1/3 cup
   Salt  as needed  
Method:

• If using fresh sweet corn, pressure cook this by adding little salt and take out the kernels one by one.
• Chop one onion into small cubes and the capsicum also into small cubes.
• Chop another onion finely.
• The remaining one onion chop roughly as we will grind this onion.
• Chop the tomato into two and grind this in a mixie.
• Soak the cashew nuts in warm water for 10 minutes. 
• Drain the water and grind this into a smooth paste using the milk. Mix the remaining milk to this and keep this aside.
• In a pan add 1 tblsp of oil and add the cubed onions and capsicum.
• Saute this by adding little salt to this. 
• Let the capsicum be crunchy and ensure it should not become soft.
• Keep this aside.
• In the same pan add little oil and add the roughly chopped onions and the garlic.
• Cook this till it turns slightly golden brown colour.
• Keep this aside.
• Cool completely and grind into a fine paste. Add little water while grinding.
• In a pan add 1 tblsp of oil and add the finely chopped onions.
• Cook till it becomes translucent.
• Add the onion paste to this. Cook for a minute.
• Add the ground tomato puree to this.
• Add the red chili powder, cumin powder, coriander powder, salt and garam masala.
• Add the yogurt to this. 
• Cook this in a medium low flame for 10 minutes, till the raw smell disappears.
• The gravy will splutter as it shrinks, so keep it covered to avoid mess around the kitchen hob.
• Add the sweet corn now, and add 1/2 cup of water.
• Let this cook for 10 minutes.
• Add the cashew milk mixture now and simmer the flame.
• Add the sauted capsicum and onions.
• Crush the kasoori methi and add to this gravy.
• Mix well.
• Switch off the flame.
• Sweet corn masala is ready to serve.
• Serve with chapati, pulao, naan or even plain basmati rice too.

   
     
     

Method with step wise pictures:

• If using fresh sweet corn, pressure cook this by adding little salt and take out the kernels one by one.
• Chop one onion into small cubes and the capsicum also into small cubes.
• Chop another onion finely.
• The remaining one onion chop roughly as we will grind this onion.
• Chop the tomato into two and grind this in a mixie.

• Soak the cashew nuts in warm water for 10 minutes. 
• Drain the water and grind this into a smooth paste using the milk. Mix the remaining milk to this and keep this aside.

• In a pan add 1 tblsp of oil and add the cubed onions and capsicum.
• Saute this by adding little salt to this. 
• Let the capsicum be crunchy and ensure it should not become soft.
• Keep this aside.

• In the same pan add 1 tblsp oil and add the roughly chopped onions and the garlic.
• Cook this till it turns slightly golden brown colour.
• Keep this aside.
• Cool completely and grind into a fine paste. Add little water while grinding.

• In a pan add 1 tblsp of oil and add the finely chopped onions.

• Cook till it becomes translucent.
• Add the onion paste to this. Cook for a minute.

• Add the ground tomato puree to this.
• Add the red chili powder, cumin powder, coriander powder, salt and garam masala.

• Add the yogurt to this. 
• Cook this in a medium low flame for 10 minutes, till the raw smell disappears.

• The gravy will splutter as it shrinks, so keep it covered to avoid mess around the kitchen hob.
• Add the sweet corn now, and add 1/2 cup of water.

• Let this cook for 10 minutes.
• Add the cashew milk mixture now and simmer the flame.
• Add the sauted capsicum and onions.

• Crush the kasoori methi and add to this gravy.
• Mix well.

• Switch off the flame.
• Sweet corn masala is ready to serve.
• Serve with chapati, pulao, naan or even plain basmati rice too.

Notes:

1. You can add one green chili while adding the ground onion paste.
2. Few paneer cubes can be added too.
3. Instead of cashew milk paste, you can add fresh cream in the last too.
4. This  creamy Sweet corn masala is a perfect one for potluck parties too.