Baby Corn Korma | Babycorn Peas Kurma Recipe

Babycorn Capsicum Curry is one of the most liked recipes in my blog and has got a very good feedback. In fact, it is even my favorite curry and my first choice when I have Babycorns at home.The crunch of baby corns is what I love the most and it adds a nice texture to any curry.I love preparing stir fries , pulaos, fritters and also this Korma. Baby corn Korma has become the latest favorite at my place. The aroma of the fresh spices, especially the cardamom and kasuri methi and the slight hint of sweetness from cashew nuts and coconut paste with the bite of crunchy baby corn pieces makes this dish extremely delicious. I bet the flavors lingers with you even after a while.

You pair with simple rotis or laccha parathas or jeera rice,it is absolutely a winning combo.I would vouch for this Baby corn Korma recipe as  much as I love my Babycorn Capsicum Curry.Do give it a try once and I am sure you will like it.You can definitely make this for any party and just wait to receive the compliments.

Check out other Babycorn recipes in my blog.

• Babycorn Bellpepper Dry Curry 
• Babycorn Capsicum Curry(Gravy)
• Babycorn Mango Masala 
• Babycorn Pakora
• Babycorn Pulao

Baby Corn Korma Recipe:

Serves 3-4

Prep time:15 mins | Cooking time: 25 mins | Total time:40 mins

Cuisine: Indian | Category: Side Dish - Main Course

Ingredients:

12-15 Baby corns,each cut into 4 cylindrical pieces

1/2 cup fresh/frozen Green Peas

1 large Onion,finely chopped

2 tsp Ginger-Garlic paste

2-3 tbsp fresh Curd,nicely beaten

1 tsp Kasuri Methi

1 tbsp chopped Coriander

1/4 tsp Homemade Garam masala

1/4 tsp Turmeric powder

3/4 tsp Red chili powder

1 1/2 tbsp Oil

1 tbsp Ghee

Salt to taste

Lemon wedges, to serve

to temper:

1 Bayleaf

2 Green cardamoms,crushed with a pestle

2-3 Cloves

1" Cinnamon

1 Green chili,slit

to Grind:

1/4 cup grated fresh Coconut

1 large Tomato,chopped

8-10 Cashewnuts

1 tbsp Corinader seeds

1 tsp Cumin seeds

5-6 black Pepper corns

3/4 tsp Fennel seeds(Saunf)

Method:

• Par boil baby corns and green peas in hot water for 3-4 mins.Drain and keep them aside.
• Meanwhile heat 1/2 tsp oil and add coriander seeds, cumin seeds and pepper corns and fry nicely.You can even dry roast them if you want.Remove them from the pan and let them cool.
• Grind roasted coriander seeds, cumin seeds and pepper corns with raw fennel seeds to a coarse powder.
• Add cashew nuts, grated fresh coconut and tomato and grind it to a smooth paste.If necessary add some water but make sure you grind it to a smooth paste.
• In a wide non stick pan heat 2 tsp oil and add baby corn pieces and green peas and saute them for 4-5 mins until they turn slightly golden in color.
• In another thick kadai/pan heat 1 tbsp oil and 1 tbsp ghee and add a bay leaf, cloves, cinnamon, green cardamoms(crush the cardamoms with a pestle before adding which is important to give the korma a nice flavor) and slit green chilli and fry for half a minute.
• Add finely chopped onions and fry until they turn translucent.Now add ginger-garlic paste and fry well for a minute.
• Add the ground masala paste and fry nicely for 3-4 mins until the raw smell goes away.
• Add turmeric powder, red chili powder and garam masala and fry well for 2 mins.If the masala is completely dry add a tbsp of water and fry again, but do not let it burn.
• Add roasted baby corn pieces and green peas and add enough water (roughly 1- 1.25 cups) to get your required consistency.
• Also add salt, kasuri methi and curd(make sure you have beaten the curd nicely before adding) and mix it nicely.Simmer it and cook for 7-8 mins.Adjust the consistency of gravy by adding or reducing the water accordingly.
• Switch off the flame.Add coriander at the end and mix well.You can add lemon juice now or serve the lemon wedges along with gravy.

Serve it hot with Rotis/Parathas/Naans/Jeera rice/Ghee rice.

Notes:

1. You can prepare the entire process in a pressure cooker.In that case follow the grinding process as mentioned above,but you don't need to par boil and roast the baby corn and green peas ahead.You can do the tempering and roasting the masala along with the spices in the pressure cooker as mentioned above and then add baby corn pieces and green peas and fry them for 2-3 mins and then add water along with salt, kasuri  methi and beaten curds and pressure cook for 1 whistle.Once the pressure drops remove the lid and boil it again for 2-3 mins and add coriander and lemon juice after you switch it off.
2. This Korma tastes best when it is made spicy but you can adjust according to your wish by reducing the chili powder.Do remember we are adding pepper corns while grinding.
3. If you like you can add fried paneer pieces at the end to the korma.
4. Make sure you crush the green cardamom with a pestle before adding to the tempering.This adds a nice aroma to the korma.
5. Also do not forget to beat the curds well before adding,otherwise it will curdle.

Technorati Tags: baby corn recipes, side dish with baby corn, babycorn korma recipe, babycorn peas curry, babycorn kurma, side dish for rotis, easy babycorn recipes

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Babycorn Capsicum Soup | Clear Soup Recipes

A bowl of hot Soup with warm garlic bread or a bowl of pasta is always a comfort food for me in the monsoons. Though I prepare soups often they never find their way to my blog as I usually prepare it for dinner and I find it difficult to click photos in the night. Few days back, I had prepared this soup along with pasta for a quick weekend lunch and hence I got the opportunity to click the soup !!

I love any kind of soups like thick, clear or rich milk based ones where as DH prefers clear soups or vegetables shorbas and hence I prepare mostly thin soups according to his preferences. Baby corn and capsicum makes an amazing combo in various forms such as Stir fry, curry , gravy, pulao or soup. I just love this combo and never get tired of it. This is a very easy clear soup which can be prepared in a matter of minutes.Try this and enjoy the hot soup with your family.

If you are interested check out other Babycorn-Capsicum combos like Babycorn-Capsicum Stir fry, Babycorn-Capsicum Gravy.

Also check out other Soup recipes:

• Creamy Broccoli Soup
• Creamy Cauliflower Soup
• Pumpkin-Carrot Soup
• Spinach-Orange Soup

Babycorn Capsicum Clear Soup Recipe:

Serves 2-3

Prep time: 10 mins | Cooking time: 15 mins | Total time: 25 mins

Cuisine: International | Category: Soups- Appetizers

Ingredients:

3-4 Baby corns, thinly sliced into rounds

1 small Capsicum, seeded and finely chopped

2-3 small Garlic pods, finely chopped

1 tbsp Corn flour

3-4 cups of Vegetable stock or 1 veg Maggi soup seasoning cube

1 tsp Vinegar

1 tbsp Coriander leaves, finely chopped

juice of 1/2 Lemon

1/2 tsp Pepper powder(or to taste)

Salt to taste

1 tbsp Olive oil/Butter

Method:

• Heat olive oil/ butter in a deep bottomed pan and add finely sliced garlic and saute it for a minute.

• Add thinly sliced baby corn pieces and fry for 2 mins and then add chopped capsicum and fry for a minute.

• Add 3-4 cups of vegetable stock to it. If you are using seasoning cube add 3-4 cups of water and add the seasoning cube along with it.
• Mix corn flour in 2-3 tbsp of water nicely with out any lumps in it.
• Bring the stock to a boil and then add corn flour mixture and stir continuously while you are adding the corn flour mixture.

• Boil it for 3-4 mins until it thickens and the color of the soup turns transparent.
• Add vinegar, salt and pepper powder and mix it.Switch off the flame.Adjust the seasoning according to your taste buds by tasting it if necessary.

• In the individual bowls add 1/2 tsp lemon juice and 1 tsp chopped coriander leaves and divide the hot soup equally into those bowls.

Serve the soup hot with Garlic bread / Pasta/ Salad. Add more seasoning to the soup if required.

Notes:

• Do not add lemon juice to the soup pot directly as it might make the soup bitter. Hence add it to the bowl directly before you ladle the soup into the bowl.
• You can replace baby corn with fresh corn or sweet corn and follow the same process.
• You can even prepare the soup in a similar way with mixed vegetables like finely chopped carrots,beans,cabbage and follow the same process.
• If you do not have vegetable stock or seasoning cube you can still prepare the soup in the same manner with out using them but the vegetable stock(or cube) adds more flavor to the soup.
• You can use even knorr seasoning cube instead of maggi cube.

 

Technorati Tags: babycorn capsicum soup, clear soup recipes, easy soup recipes, veg soup recipes, baby corn recipes, baby corn capsicum recipes, various soup recipes, monsoon recipes, quick soup recipes

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Baby Corn Pulao | Babycorn Recipes

This recipe was sitting in my drafts from almost eight months and I finally decided to post it now. This is a very simple pulao which is prepared with baby corns. The recipe is very similar to my Vegetable pulao recipe just with the difference being that  I added coconut milk here instead of water.

I have mentioned many times earlier about my love for baby corns and this pulao is definitely one of my favorite recipes with baby corns.The slight crunch and sweetness of  baby corns adds a nice taste and texture to the pulao.

Pulavs and Rice Varieties are ideal for lunch boxes as they are very easy to eat.You can just pair it with raita and papad and a wholesome meal is ready.I even prefer to make pulavs over the weekends as they are not only easy to make but also serve as a simple and delicious meal.

 If you are a fan of Baby corns like me,so check out other baby corn recipes in my blog:

• Baby corn Pakora
• Babycorn Raw Mango salad
• Babycorn Capsicum Stir fry
• Babycorn Capsicum Masala

Baby Corn Pulav Recipe:

Serves 2

Prep time:20 mins | Cooking time:40 mins | Total time: 1 hr

Cuisine:Indian | Category: Pulao Varieties - Main Course

Ingredients:

1 cup Basmati Rice

2 cups Coconut Milk

10-12 Babycorns,cut into pieces in an angle

8-10 Cashew nuts

1 Bay leaf

1" Cinnamon stick

3-4 Cloves

2 tbsp Oil

1 tbsp Ghee

Salt to taste 

to grind:

3/4 cup Mint leaves

1/2 cup Coriander leaves

4-5 Garlic pods

1/2" Ginger

2-3 tbsp grated fresh Coconut

2-3 Red chillies

3-4 Green chillies

1/4 tsp Garam masala

Method:

• Wash and soak basmati rice for 10 mins.
• Grind all the ingredients under the section 'to grind' to a fine paste by adding little water.
• Heat oil and ghee in a pressure cooker or a thick kadai and add Biriyani leaf,cinnamon and cloves and fry them for a minute.
• Add cut babycorn pieces and fry them nicely for 2 mins.
• Add ground masala and fry the mixture until the raw smell disappears.
• Add washed basmati rice and fry the rice for 2 minutes.
• Add coconut milk,salt and let it come to a boil.
• Pressure cook for 1 whistle and reduce the flame and cook for 8-10 mins.If you are using thick kadai,cover it and cook until the rice is done.
• Heat ghee or oil in a small kadai and add cashew nuts and fry them and garnish the pulao with the fried cashew nuts.

Serve the pulao hot with Onion-tomato raita or Boondi raita.

Notes:

1. Baby corns can be replaced with fresh corn kernels or the corn cob cut into 1" round pieces or soya chunks in the recipe.
2. You do not need to use thick coconut milk in the recipe.If the coconut milk is very thick you can dilute with little water to get 2 cups of coconut milk of medium thickness.

I usually do not plan in advance when I click pics. I usually select the the props just before taking the pics based on whatever I feel would go with the food. This post was one of those where I enjoyed clicking more than cooking.Thought I would share one more pic before I say bye..

Technorati Tags: babycorn recipes, babycorn, babycorn pulao, pulao varieties, how to prepare baby corn pulao, variety pulao recipes, easy pulao varieties

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Baby Corn Pakora | Babycorn Recipes

Last week, I purchased a large quantity of my my favourite veggie, "babycorn" and used them in two dishes which I prepared, Babycorn Bell peppers Stir fry and Babycorn Capcium Gravy . I though saved a few, for making my favorite babycorn fritters (not the usual besan based pakoras) over the weekend.

 I dream about food at times and in one of those dreams , I had a mental note that I would have my sunday evening tea with those babycorn fritters.When I started blanching the babycorns and started preparing the batter, I realized that I have run out of maida (all purpose flour) which is essential for preparing these yummy fritters. I had to hence change my plans and converted them into these beautiful pakoras.These Pakoras look deceptive and look very much like our Mirch Bajjis becauss of their shape.Though I could not make what I wanted, we enjoyed these golden crisps with our cup of tea.I though plan to post those delicious Babycorn Fritters next time I prepare it.

 

Also check out other Babycorn recipes in my blog.

• Babycorn Capcium Gravy - a MUST try
• Babycorn Bell peppers Stir fry
• Babycorn Raw Mango Salad

Babycorn Pakora Recipe:
(Serves 2-3)

Ingredients:
12-15 tender Baby corns
Oil,to deep fry

for Batter:
1 cup Besan/Chickpea flour
1/4 cup Rice flour
1 tsp Red chilli powder
a pinch of Turmeric powder
1 tsp Ginger-Garlic paste
1/4 tsp Garam masala (optional)
a pinch of Asafoetida or 1/2 tsp Carom seeds
1/4 tsp Baking soda
2 tsp hot Oil
Salt to taste

Method:

• Cut baby corns into 2 pieces lengthwise and par boil them in hot water with salt for 1-2 minutes.Do not boil for long.You can even add a pinch of turmeric powder while boiling them.Drain them and keep them aside.

• Mix all the items(mentioned under 'for Batter') well and make it into a smooth paste by adding enough water.Add the water slowly and use a wire whisk and whisk to the consistency of thick idly batter consistency and make sure you don't add too much water at once.The more you beat the mixture the better and fluffy the pakoras would be.You should ideally beat the batter for 3-4 mins.

• Mean while heat oil for deep frying.
• Hold the tips of baby corns and dip each of them in batter and individually and drop them slowly into hot oil and deep fry them till it becomes golden brown in color on medium flame.

• Drain them on to a kitchen towel to remove excess oil.

Serve them hot with Imli Chutney/Green Chutney/Tomato Sauce.

Notes:

1. You can use the same process for making pakoras like Cauliflower,Broccoli and Poblano peppers(remove the seeds) by blanching them in hot water initially and follow the same process.
2. You can use the same batter as base for all pakora varieties like Potato(cut into thin slices),Brinjal(cut into thin slices),Onion(thin round slices as well as lengthwise) and Capsicum rings.
3. The addition of garam masala is completely optional,as babycorn is a bland vegetable I added it to spice up the batter.
4. The addition of rice flour makes the pakoras crisp.
5. I like to add hot oil to the batter mixture as it will make the pakoras crisp and also makes them consume less oil.Make sure you beat the batter which will makes the pakoras more fluffy.

You can try this for HOLI Snack,also check out other HOLI recipes here . If you have not decided your menu for Holi,go through my list and I hope it will help you in fixing your menu. I also recommend you try the famous Delhi style Matar Kachori and Alu ki Sabzi and pair it with Shahi Tukra which is ideal for HOLI breakfast/brunch and make it more special.

I could not stop myself from posting another pic for you all....

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SUN DRIED TOMATO PESTO PASTA | EASY PASTA RECIPES

We usually prefer Pastas for our weekend dinners and both of us love the simpler versions of pastas or the pesto based ones more than the tomato or cheese loaded ones.Our most favorite pasta being the Basil pesto pasta and the next comes this Sundried Tomato Pesto Pasta.

The preparation process of the Pesto sauce is quite simple as we just need to grind the ingredients to a coarse paste.You can toss the cooked pasta in a good amount of Olive oil with the pesto sauce for a quick pasta,but I love to add some crunch to the pasta and hence I always saute few bell peppers,babycorns,broccoli etc as I like to bite into the crunchy vegetables in pasta.

Sun dried Tomato Pesto Pasta Recipe:

Ingredients:

To prepare Sun dried Tomato pesto:

1 cup Sundried Tomatoes

1/2 cup loosely packed fresh Basil

1/4 cup Extra virgin olive oil(EVOO) + 3 tbsp oil from Sundried tomatoes

1/3 cup Pine nuts or Walnuts

1/4 cup grated Parmesan cheese(optional)

4-5 Garlic pods

1/2 tsp ground Pepper

1/2 tsp Red chili flakes

Salt to taste

To prepare Pasta:

10-12 blocks Fettucini pasta(or any other pasta-2 cups)

1/2 cup Sundried Tomato Pesto Sauce

1 Onion,sliced

3-4 Garlic pods,sliced

1 cup chopped Vegetables(Bellpeppers, Capsicum,Babycorn,Mushrooms)

1 tsp mixed herbs

1/2 tsp Chili flakes

1/2 tsp ground Pepper

1 tbsp grated Parmesan cheese(optional)

8-10 Basil leaves,torn

2 tbsp Extra virgin olive oil (EVOO)

Salt to taste

Method:

To prepare Sun dried tomato Pesto:

• In a mixer add sun dried tomatoes, basil leaves,pine nuts/walnuts,garlic pods,pepper,add half the quantity of olive oil,parmesan cheese,red chili flakes,salt and ground to a medium coarse paste.Add the remaining olive oil in stages in between to ease the process of grinding.Do not add water to grind it,the EVOO is enough to grind into a slight coarse and uniform paste.
• Now check for the taste and adjust the salt for the pesto.

To Cook Pasta:

• Cook the pasts according to the instructions of your package or follow this procedure:
• Bring water to boil in a big pot (filled to its half) and add salt,1 tsp olive oil and pasta and cook over medium flame for 10-12 mins until al dente(cooked and tender to teeth).
• Drain and reserve 1/2 cup of water for later usage.you can even give a cold bath to the pasta by running it under fresh tap water which helps in keeping the pasta separate.

To prepare Sundried tomato Pesto Pasta:

• Heat olive oil in a wide bottomed pan and fry sliced garlic until slight brown and crisp and add thinly sliced onions and fry until they are pink and soft.
• Now add sliced vegetables and saute them for few minutes.
• Add the sun dried tomato pesto sauce and mix well.Add 4-5 tbsp of reserved pasta liquid if required add more to get a medium sauce consistency.
• Add cooked pasta and mix well until all the pasta is covered with the sauce and is warm.Now add red chili flakes,Italian herbs,basil leaves,salt and pepper and mix well.
• Dish it out to the serving platter and sprinkle some cheese over it.Garnish with basil.

Serve it hot or warm with Raspberry Soda or drink of your choice.

 Notes:

1. You can add more Parmesan cheese while preparing sauce in the above recipe to make pasta more cheesy.
2. You can replace fettucini pasta with any of the pasta like penne,spiral,macaroni ,farfelle or any other pasta of your choice.
3. You can add finely chopped carrot,blanched broccoli,thinly sliced mushrooms,blanched asparagus,zucchini to the pasta
4. You can even fill the pasta in a baking dish and cover with grated Parmesan cheese(1/4-1/2 cup) and cover it with a foil and bake it in oven @ 160 degrees for 20 mins until the cheese melts.Serve it hot right from the oven.This would be a exclusive dish for parties especially or for special romantic dinners.
5. For a Vegan version avoid parmesan cheese while making pesto,it tastes even delicious without cheese in it.

You can check out the other pesto versions of various Pasta varieties here - Basil Pesto Pasta and Spinach Pesto Pasta.

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Babycorn Capsicum Stir Fry | Babycorn Capcium Dry Curry | Babycorn Recipes

Babycorn is my most favorite vegetable.I know I have mentioned that for many vegetables but Babycorn stands the top position in my favorite vegetable list and I do not get bored of it even if I eat the same for a week,such is my love for those baby corns.I like them more because of their slight sweet and crunchy texture.

I like to use babycorns in stir fries,pastas,salad,soups,pulavs,curry,gravies,pakoras etc.Steamed Babycorn-Mango Salad is another favorite of mine which is a popular street food in Bangalore.You can check Babycorn-Capcium Gravy is one of the most popular posts in my blog which got raving reviews from my readers for its taste,if you have not tried it I highly recommend to try that recipe.Today I am posting a simple yet delicious Babycorn Bell Pepper stir fry,I usually add various bell peppers if I have them in hand otherwise I use only Babycorn and capscium in the recipe.This stir fry goes well with rotis or rice or pulav.

Babycorn Capsicum Stir fry(Sabzi) Recipe:

(Serves 2)

Ingredients:

10-12 Babycorns

1/2 Red Capsicum

1/2 Yellow Capsicum

1 Green Capsicum

1 Onion,thinly sliced

4-5 Garlic pods,finely chopped

3/4" Ginger,finely chopped

2 Green chillies,finely chopped

1 tsp Kitchen king masala

1 tsp roasted Cumin powder

1/4 tsp Garam masala

1/2 tsp Amchur(dried mango) powder

1/4 tsp freshly ground Pepper or 1/2 tsp Red chili powder

a pinch of Turmeric powder

1 tsp Cumin seeds

Salt to taste

2 tbsp Oil

Method:

• Cut Babycorn into 8 thin strips of 2" pieces.Microwave them for 2 mins or par boil them on the stove for 3 mins.They should be crunchy and should not become soft after they are cooked. Drain them and keep them ready.
• Remove the seeds from the bell peppers and capsicum and cut them into thin strips of 2" length.
• In a wok/kadai heat oil and crackle cumin seeds.
• Add finely chopped ginger-garlic-green chillies and fry them for a minute on high flame.This process of stir frying will be done on high flame.So you need to be quick in adding the ingredients one after the other.
• Add thinly sliced onions and fry them until they turn pink.
• Add the par boiled baby corns and bell pepper strips and capsicum strips and fry them continuously for 3-4 mins on high flame giving a stir often.The vegetables should not loose their crunchiness and color while frying.So be quick in this process.
• Add kitchen king masala,garam masala,roasted cumin powder,pepper powder(or red chili powder),turmeric powder and salt and continue frying for another 2 mins.Take care not to burn the masalas while frying.

Serve the stir fry hot with Roti/Naan/Chapati/Pulao.

Notes:

1. If you do not have bell peppers,avoid them and use green capsicum instead in the recipe.
2. I personally like to add pepper powder to baby corn stirfry,but you can add red chili powder too.
3. I recommend to add kitchen king masala to this stir fry,it definitely makes it tastier.If you do not get it you can skip it and increase the masalas accordingly.You can even add a big dash of Pav Bhaji masala instead of kitchen king masala if you have.
4. You can add Ginger-Garlic paste instead of chopped ginger and garlic in the recipe. 
5. Adjust all the masalas according to your personal preference.

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PASTA SALAD - PENNE & MIXED VEG COLD SALAD

Cold salads are very comforting for dinner especially in summer.I generally like to make them often as I can prepare it before and refrigerate it.All I need to do is, serve in a bowl for dinner and pair it with any aerated drink or any fruit shake.The recipe I am posting is very versatile and one can alter the vegetables according to their preferences.

Penne Pasta Salad:
(Serves 2)

Ingredients:
1 cup Penne Pasta( you can use Farfelle/Macaroni/Elbow pasta)
1 medium sized Red bell-pepper,seeded and cut into strips
1 medium sized Yellow bell-pepper,seeded and cut into strips
1 medium Green Capsicum,seeded and cut into strips
1 Onion,diced
1 Tomato,seeded and cut into strips
1 cup Broccoli florets
1/3 cup Walnuts,roughly chopped
2 tbsp chopped Coriander
5-6 Black pitted Olives,sliced
5-6 Green pitted Olives,sliced
3-4 pickled Gherkins,chopped
2 tsp chopped pickled Jalapenos

for dressing:
3-4 tbsp Extra virgin olive oil
1 tbsp Lemon juice
2 Garlic pods,grated
1/2 tsp Red chili flakes
1/2 tsp Pepper powder(adjust according to your spice level)
Salt to taste
Method:

• Clean,wash and steam broccoli florets.You can stir fry them in a tsp of olive oil with a dash of salt and red chili flakes or just steam them until done.
• Boil pasta in a big pot of water for 8-10 mins till al dente or follow the instructions given behind the pack.Drain and cool it.
• In a big bowl mix all the chopped mix bell peppers, capsicum, onion, tomatoes, olives, gherkins, jalapenos,coriander and steamed broccoli florets.
• In a small bowl whisk together olive oil with lemon juice,salt and pepper powder.Add red chili flakes and grated garlic and mix well.Add this dressing to the pasta salad and add the walnuts and toss it well.
• Keep it refrigerated for 1 hr to blend the flavors well.

You can serve the salad slightly warm or at room temperature.I personally prefer cold pasta salad especially in these summers.
Notes:

1. You can add vegetables of your choice.I mentioned my personal preference with this salad.You can even use vegetables like carrots,baby corn,baby spinach and sauteed mushrooms in the salad.
2. I kept the dressing simple and I love this dressing for most of my salads and it works wonderful.
3. You can replace pasta with cooked couscous,quinoa and follow the same procedure for various delicious salads.
   
4. If you don't like the bell peppers raw you can quickly saute for a minute in a tsp of olive oil.But maintain its crisp for better taste.
5. If you can refrigerate for long the flavors blend wonderful.

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