WHITE KURMA !!!!!!!!

I got this recipe from my dear friend UMA PREM KUMAR who lives in USA & loves to experiment in cooking. This gravy goes well with rotis/rice dishes.

INGREDIENTS:-

Boiled vegetables - 1 to 1 & 1/2 cup (use veggies like grean peas, carrot, beans, cauliflower, paneer, mushroom, sweet corn, potato etc)
grated coconut - 3 tsp
almonds - a handful
green chilly - 3 to 4
pepper corns - 1& 1/2 tsp
cumin seeds - 1/2 tsp
cinnamon - 1 inch
cloves - 3
ginger - 1/2 inch
garlic flakes - 7
onion - 1 small ( shallow fried)+2 chopped
beaten curds - 1/2 cup
salt to taste
chopped coriander leaves for garnishing

METHOD:-

1. Make fine paste of grated coconut+ peeled almonds(soak almonds in hot water for 1/2 hr & then peel them)+green chillies+pepper corns+cumin seeds+cinnamon stick+cloves+ginger+garlic+sha;;ow fried onions in a mixer. & keep it aside.
2. Heat oil in a pan & add chopped onions & fry till light brown.
3. Add ground paste to this & fry them on low flame till oil seperates from sides of pan.
4. Now add boiled veggies+beaten curds+salt to taste & mix well & bring it to boil.
5. Garnish it with chopped coriander leaves.

IIAPPY COOKING :))))))

SIMPLE VEGETABLE KURMA !!!!!!

My dear cousin LAXMI BHAT who is an ace cook gave me this recipe. Simplest & easiest recipe & yummy dish. Goes well with dosa/rotis.

INGREDIENTS:-                                                           

Boiled vegetables - 2 cups
(i used green peas, carrot, beans)
tomatoes, chopped - 3
salt to taste
oil - 3 tbl sp

Grind together :-

Grated coconut - 5 tblsp
roasted gram(hurigadle/putani) - 4 tblsp
onion, medium - half
garlic cloves - 5
fenugreek seeds - 1/4 tsp
coriander seeds - 1/2 tsp
cumin seeds - 1/2 tsp
pavbhaji masala powder - 3/4 to 1 tsp ( use MTR pavbhaji masala powder for better taste)
long red chillies - 4
turmeric powder - 1/2 tsp

For garnishing:-

coriander leaves, chopped - 2 tblsp

METHOD:-

1. Grind all ingredients mentioned under GRING TOGETHER to a smooth paste using required water.
2. In a pan heat oil & add this ground masala & fry in low flame till raw smell disappears.
3. Now add chopped tomatoes to the masala & mix well & cook further till tomatoes gets mushy.
4. Now add cooked vegeables+ salt to tasre+required water & bring it to boil.
5. Switch off the flame & garnish i with chopped coriander leaves.
6. Serve it with dosa/rotis.

HAPPY COOKING :))))))

Vegetable Cooker Biriyani !!!!!!

My today's recipe VEGETABLE  COOKER BIRIYANI is from SWASTHI'S RECIPES. Easy to make & yummy to eat 👍

Ingredients (240 ml cup used)

1 ½ cup of basmathi rice (soaked for at least 10 mins)
1 potato cubed
1 carrot chopped
Fistful of green peas
1 onion sliced
1 tbsp. ginger garlic paste
Fistful of mint leavesCoriander leaves (optional)
1 to 2 green chili
1 tbsp. lemon juice (optional)
1 ½ to 2 tsp. Biryani Masala Powder (adjust to suit your taste)
2 ½ cups water or thin coconut milk2 to 3 tbsp.
Oilfried capsicum for garnish (optional)

Dry spices

1 bay leaf
4 green cardamoms
1 star anise
Two 1 inch cinnamon stick
6 cloves½ tsp. shahi jeera
Few pepper corn (optional)

For garnishing:

Few cashew nuts
Chopped mint & coriander leaves

How to make the recipe

Prepration

Soak rice for at least 10 minutes. Drain the water and set aside.Chop all the veggies and mint.

Making veg biryani

1. Add oil to a pressure cooker and heat it.
2. Add spices and fry till you get a nice aroma for one to 2 minutes. 
3. Fry onions until golden. 
4. Add ginger garlic paste and saute until the raw smell has gone.
5. Add all chopped vegetables, fry for about 2 minutes.
6. Add mint leaves, biryani masala and saute for 2 more minutes.
7. Measure and pour water or coconut milk, salt and lemon juice.
8. When the water begins to boil, add rice and stir
9. Close the lid and let the cooker whistle once on a low flame. 
10. Off the stove and when the pressure goes down, open the lid and fluff up.
11. Serve veg biryani with raita

Notes

If your rice is not cooked, just sprinkle some water and cover with a loose lid and cook for few more mins
If your rice becomes mushy, reduce the qty of water the next time you cook.
You can use store bought biryani masala powder. Using too much of masala powder can make your biryani bitter. So adjust the powder according to your taste.

HAPPY COOKING :))))))

KARATHE KISMURI !!!!!!!

Today we are going to try another amchi cuisine KAARATHE KISMURI means deep fried bitter gourd chunks in dry coconut masala with chopped onion & chopped green chillies. This is a awesome combo either with rice & dal or with paej. Using same masala you can prepare HAPLA KISMURI too means fried red chilly papad kismuri. Instead of deep fried bitter gourd chunks use fried papad...that's it.

INGREDIENTS:-

Bitter gourd, chopped into very small pices - 1 cup
salt - 1tsp
onion, chopped - 1/2 cup
Green chilly, chopped - 1 or 2

For dry masala:-

Grated coconut - 1 cup
red chillies - 5
corriander seeds - 1 tsp
tamarind - small chana size

METHOD:-

1. Wash & chop bitter gourd into very small pieces & 1 tsp salt & keep aside atleast for 1/2 hr.
2. Then squeeze the water from it & deep fry them.

3. Grind all ingredients mentioned under FOR DRY MASALA to a coarse paste. Actually no need to add water, if neccessory add very little water while grinding.

4. Now for this dry masala add chopped onions & chopped green chillies & deep fried bitter gourd pieces & serve immediately.

HAPPY COOKING:)))))

and here's a tip:-

If you are serving it to different people at different time, then add only chopped onions & green chillies to the masala & add bitter gourd pieces while serving. In this way bitter gourd pieces will remain crispy.

SPROUTED BEAN CURRY/ KIRLAYILE BAGDE AMBAT !!!!!!

This is a yummilicious konkani cuisine & one of my favourate too. I agree it takes time to remove skin of sprouted bean but the final product is amazing. You can add 15 cashew nuts soaked in water or tender cashewnut too to the curry. It will enhance the taste of the curry but i forgot to add.We call it MAGGE in konkani & SOUTHEKAAYI in kannada. & onion tadka gives just awesome flavour & taste to the gravy.  It goes well with rice/idly/dosa/rotis. It is not at all spicy. So, kids will definately enjoy this dish. This is a must try recipe according to me. We add mangalore/madras cucumber too in this gravy. 

INGREDIENTS:_                                                                         

sprouted beans- 1 cup (i used black eyed peas)
Madras/mangalore cucumber, cubed- 1 cup(remove the outer skin)
salt to taste

For grinding:-

Grated coconut - 1 cup
Red chillies - 6 if long or 4 if small & spicy
Tamarind - small chana size
Turmeric powder - 1/4 tsp

For tadka:-

onion, finely chopped - 1/2 cup
oil - as needed to shallow fry onion



METHOD:-

1. Grind the all ingredients to a smooth paste mentioned under FOR GRINDING & keep aside.
2. Peel the skin of sprouted bean.
3. Cook them along with madras/mangalore cucumber. Don't use pressure cooker coz it cooks very fast.
4. When it is almost cooked add masala & gravy & required water & cook further till done.
5. For temper, in a pan heat oil & add chopped onions fry till they are dark brown in colour & add it to the gravy & close the lid immediately.
6. After 5 mins, remove the lid & mix tadka & gravy well.

(like this)
7. Serve hot with rice/idlies/dosas/rotis.

HAPPY COOKING :)))))))))

BATATE HUMMAN/ COOKED POTATOES IN COCONUT GRAVY !!!!!!!!

My today's dish is an amchi speciality. BATATE HUMMAN / COOKED POTATOES IN COCONUT GRAVY. It's a very simple recipe but awesome in taste. We don't give thadka for humman, instead we dilute hing & add to it. You can add little fresh coconut oil too after gravy is done to enhance the taste. I added here as son requested. Usually humman should be little spicy but i don't make it spicy as per son's demand. If you like it spicy, then add more red chillies while grinding coconut masala. You can have it with rice/rotis/ shenvai/undi/dosa/idly etc. Btw, my son had it with CHEPPI KHEERI  :d

 INGREDIENTS:-

potatoes, boiled - 2 medium   

grated coconut - 1 cup
red chillies, shallow fried - 5 if guntur or 8 if byadagi
tamarind - big chana size
hing - double the big chana size
fresh coconut oil - 1tsp
salt to taste     
                                                

METHOD;-

1. Wash, clean & pressure cook potatoes for 4 whistles & cube them & keep aside (don't remove the skin).

2. Grind grated coconut+red chillies+tamarind to a smooth paste.

3. Heat pan & add ground masala+ cooked & cubed potatoes+ salt+ little water to make gravy required consistency & bring it to boil.

4. Dilute hing in little water & add to the gravy & bring it to boil. (if you like hing smell then you can add little more hing according to your taste).

5. Switch off the stove & spread a spoon of coconut oil on the top & close the lid.

6. While serving mix everything well & serve.

HAPPY COOKING :)))))))

AVARE KAALU KURMA !!!!!

My today's recipe is from CHITRA AMMA'S KITCHEN....and the recipe is AVARE KAALU KURMA that goes well with rotis. Here instead of avare kai i used southavare kaalu as suggested by my friend. I dont know exactly what it is but i bought it from Chikmagalore market. It looks like fresh thingalavre i mean fresh navy beans. Pic is given below....

I pressure cooked them for 4 whistles but i felt i should have continued for 2 more whistles to get soft cooked beans. Anyways recipe tasted great ! So, sharing it here with you all today.

INGREDIENTS:
Avarekaalu – 2 cups
Curd – ½ cup
Salt – 2 tsps
Fresh Corriander leaves - 2 tbsp
Finely chopped tomatoes – optional for garnishing.( i skipped this)
For Seasoning
Cooking oil – 2 tbsp
Finely chopped onion – ¼ cup
Mustard seeds – ¼ tsp
Bengal gram dal – 1 tsp
Cashew nuts – 10
Curry leaves – a few
For Kurma Masala Paste
Grind the following ingredients to a fine paste:
Fresh grated coconut - 1/2 cup
Coriander seeds – 2 tbsps
Garlic – 4 pods
Fresh ginger – 1’’
Cloves – 6
Sambar powder – 1 tsp (or green chillies – 2)
Turmeric powder – ¼ tsp
Cumin seeds – ¼ tsp
Cashew nuts – 10
Soaked Poppy seeds – 1 tbsp (optional)

METHOD:

1. Boil avarekai until tender and keep aside.
2. Heat oil in a pan and add mustard seeds.
3. When it splutters add Bengal gram dal and fry till golden in colour.
4. Add cashew nuts and roast till golden in colour.
5. Add the chopped onion and curry leaves and cook till the onion is glassy. .
6. Now add the ground kurma masala paste and fry it, until the oil separates out.
7. Add the cooked beans, a cup of water and salt and cook.
8. Blend in the curd and cook for a few more minutes.
9. Garnish with fresh coriander and finely chopped tomatoes.

Enjoy the hot kurma with poories, chapaties or ghee rice!

HAPPY COOKING