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Monday, December 12, 2011

Mawa Capsicum

This is a dish that mom used to make long back when we were young. Later on, she went down on the times she made due to its fattening quality. I have been wanting to cook this for such a long time, and it finally happened today.

How to cook Mawa Capsicum:

You will need:

Milk -  1 litre
Onions - 2 big chopped finely
Tomato - 2 peeled out of its skin and chopped finely
Green chilli - 2 slit
Ginger garlic paste - 2 tbsps
Red chilly powder - 3 tbsps
Turmeric powder - 1 tbsp
Capsicum - 1 cut into small pieces

This is what you do:
Thicken the milk by keeping it on low flame.
This may take two hours for the milk to reduce to a thick consistency, and I would suggest it you do it the before day if you want to make it quick.
Put the tomatoes in hot water for 10 minutes, and peel of the skin and chop them finely.
Now you have all that you need to make the curry.
Heat some oil in a pan. Add the onions and ginger and garlic.Saute it till the raw smell disappears.
Now add the tomatoes and green chilli.
Add red chilly powder, turmeric powder and salt. Saute till the raw smell disappears.
Add the mawa or thickened milk to this.
Let it simmer till the oil surfaces up on the sides.
In another pan, heat some oil and fry the capsicum.
Add the capsicum to the curry just before serving to retain its crunchiness.
Mawa capsicum is ready to be served with Roti, Naan or Bread. I some times have it with idli and dosa too.

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