Our Anniversary and some curry...

Pin It Now! Yes, it was our anniversary this month. Five years back on a pleasant day we promised to be with each other through thick and thin. Ever since, its been a whole new life for both of us. There was laughter and there were tears. But for most part there was love and understanding. And today even though I do miss the warmth of my family back home I feel truly blessed to be with him. Who else could have put up with so many kitchen experiments ?
Like this baby corn and green beans curry. It was rustled up with whatever caught my fancy at that moment. Nonetheless it resulted in a dish I was proud of.

Cashews are the new cream here.The whole spices lend their wonderful sweet aroma to the dish. The crunchy vegetablse get along very well with the thick gravy making it perfect for dinner or lunch.

For now here is a recipe for baby corn and green beans curry : -


1.  Make a paste of following :- 

• 1/2 an onion diced
• 2 green chillies
• 1/4 inch ginger
• 7-8 cashew

2. In pan add oil and add : 1 bayleaf, 2-3 cardamoms, 1/2 inch piece of cinnamon
3. Add the onion paste and fry for 1 min. To this mixture add the following:-

• 1 tomato chopped
• 1-2 tsp chilli powder

4. Chop baby corn and green beans into 1/2 inch pieces or shorter if you prefer. Add them to the pan.
5. Mix well and add water to get the desired consistency.Add 1-2 tbsp of thick yogurt to get a creamy texture.
6. Bring it to a boil and garnish with chopped cilantro.

The vegetables should have a slight crunch and must not get mushy. Serve hot  with rotis or rice