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

OATS KHEER !!!!!

OATS KHEER...i cant say this is for diet concious people coz i have added milkmaid & dry fruits roasted in ghee into it :P But i can say diabitic peaple can have it coz i made it less sweet & added chopped banana while sevring. In original recipe said to add sugar & dates but i skipped both & added milkmaid & added more milk too. It tasted awesome ! You can it it hot or chilled.  I adopted this recipe from Anjali Singh, SMART COOKY,  NDTV food

INGREDIENTS:-

Oats - 1 cup
milk - 1 ltr
condensed milk - 200 gm or 1/2 tin
almonds & cashewnuts, chopped - a handful
ghee - 1 tblsp
raisins - 15
bananas, chopped - as desired

Method

Roast oats for 4 to 5 minutes.

In a pan add milk, sugar, cardamom, dates, almonds and raisins. Boil for about 5 minutes.

Add oats and let it boil until it becomes thick.

Once the kheer is done add fruits if you like and serve hot or cool. 

HAPPY COOKING :))))))))

CHATPATA EGG MASALA !!!!

My gorgeous friend SANDHYA N. KAMATH who is an ace cook too gave me this recipe. It is a quick & easy recipe that goes well with rice/rotis. Actually she added pav baji masala to the gravy, but i didn't had pavbaji masala at home so i added biryani masala pow+chicken masala pow+maggie masala e magic...tasted yum. Thnx Sandy for this yummy recipe.

INGREDIENTS:-

6 eggs
1 tbsp ginger-garlic paste
2 medium onions
2 medium tomato
2 tsp Bengal gram flour
1/2 tsp turmeric powder
1 tsp red chilly pow
1 tsp biryani masala pow
1 tsp chicken masala pow
1 pkt Maggie masala e magic
Salt to taste
Coriander leaves for garnish

METHOD:-

1..Boil 6 eggs n keep aside
2. In a kadai fry 2 medium sized onions till light brown.
3. Add  2 tomatos...fry till pulpy
4. Add turmeric pow+chilli pow+ ginger garlic paste. Fry for sometime
5. Add a spoon of paav bhaji masala OR biryani masala pow+chicken masala pow+maggie masala e          magic(adjust   powder quantity according to your taste. Quantity i mentioned here will make gravy spicy)..Fry a  little.
6. Finally add the cut eggs. (i cut the egg white in the middle gently & seperated egg yolk from it & added to the gravy. In this way you can avoid egg yolks becoming mushy)
7. At the end add  besan and simmer for a while.

8.  Add chopped coriander leaves to garnish.

 (i tried adding pav bhaji masala too & it tasted even more better...plz do try with pav bhaji masala too)

HAPPY COOKING :))))))

EGSS IN COCONUT MILK GRAVY !!!!!!!

Today, once again i tried gravy with eggs. This gravy tastes awesome as we add coconut milk to it. My fb friend Anitha Mallya Prabhu gave me this recipe. She said it tastes awesome with chicken. A must try recipe. Goes well rice/dosa.

INGREDIENTS:-

eggs, boiled - 5(cut into halves)
grated coconut - 1 cup
onion - 1 big
tomato - 2 medium
ginger-garlic paste - 1 tsp
cardamom - 1
cloves - 4
cinnamon - 1 inch
turmeric powder - 1/2 tsp
red chilli pow - 1&1/2 tsp
coriander pow - 2&1/2 tsp
salt to taste
coriander leaves, chopped - 1 tblsp (i skipped this as i am running out it)

METHOD:-

1. In a kadai,heat oil put cardamom +cloves +cinnamon & fry till the aroma comes.
2. Add ginger - garlic paste & fry till it leaves raw smell.
3. Now add chopped onions & fry till light brown in colour.
4. Now add choppped capsicum & tomatoes & fry till it becomes mushy.
5. Now add turmeric powder + red chilli powder+coriander pow & fry for some time. 
^. Now add coconut milk extracted from 1 cup of grated coconut & salt to taste & bring it to one boil.
7. Now add boiled & halved eggs & boil till it comes to desired consistency.
8. Granish with chopped coriander leaves.

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

SCRAMBLED EGG KURMA !!!!!!

When i found this , i m really surprised ! coz i am seeing kurma recipe with scrambled egg for the first time. So, decided to try it. here,i added 2 more eggs than mentioned in recipe Thats why eggs are more than gravy in pics. & i used garam masala powder instead of whole garam masala. But i strongly recommend whole garam masala for this gravy as taste & aroma will increase.  I adopted this recipe from SPICEINDIAONLINE.

Ingredients
Eggs	2
Onion	1 cup (finely chopped)
Tomato	1/2 cup (chopped)
Green Chili	1 (slit open)
Ginger Garlic paste	1 teaspoon
Whole Garam Masala	1 Bay leaf + 3 Cloves + 2 Cinnamon sticks + 1 Cardamom +1 Black stone flower
Cumin Seeds	1 teaspoon
Turmeric powder	1/2 teaspoon
Red Chili Powder	1 teaspoon
Coriander Powder	1 & 1/2 teaspoons
Salt	1 & 1/2 teaspoons (or to taste)
Oil	3 tablespoons
Ghee	1 teaspoon (optional)
Curry leaves	5 leaves
Coriander leaves	a few (for garnish, optional)
1 cup WATER  Ingredients – for grinding  Fresh Grated Coconut  1 cup  Fennel seeds  1/2 teaspoon  Water  1 + 1/2 cup  Warm water  1/2 cup

METHOD:-

To start with– grind the fresh grated coconut with fennel seeds. Now once its ground to a thick paste, add warm water to it and mix. Now squeeze out the thick coconut milk using a fine mesh sieve. Keep this thick coconut milk ready before you start with the gravy.

Heat oil and ghee in a pan and splutter all the whole garam masalas- bay leaf, cloves, cinnamon, cardamom and black stone flower along with cumin seeds. (Please refer notes for options)

Add the chopped onions along with ginger garlic paste and green chili and fry till translucent and then add the chopped tomatoes. Saute till the tomatoes become soft.

Now add turmeric powder, red chili powder and salt. Fry till the oil separates.

Make sure the masala is fried really well to get rid of the raw smell. Once the it gets cooked well, you will see the oil separating from it. Make sure you saute over medium high flame and stir constantly to avoid burning.

Now add 1 cup water the masala.

Bring the flame to low, cover with lid and cook the gravy for 5 minutes.

Once done, the gravy will thick a bit as shown.

While the gravy simmering, beat two egg with a pinch of salt and keep it ready.

Slowly add the beaten egg to the simmering gravy and stir gently as you pour. (Do not stir too much- we want chunks, just a gentle stir will do)

Now do not disturb the gravy, let the egg cook a bit- you may see they plump up here and there. Make sure the gravy is cooked over low medium flame to ensure its cooked thoroughly.

After few minutes, you will the egg cooked fully and the gravy becomes thick.

Slowly add the freshly squeezed thick coconut milk.

Simmer for few minutes over low flame. (Make sure the flame is really low, cooking over high flame will curdle the coconut milk)

Switch off and garnish with curry leaves and coriander leaves. Serve hot with chapatis or Idli or dosa!

Notes

• Serves 3 adults
• Using whole garam masala gives fresh taste to the gravy compared to ready made garam masala powder. You may use 3/4 teaspoon garam masala in the place of whole masala if you wish.
• Black Stone flower is kalpasi / Dagad Phool (Pathar Phool) is an exotic spice which is often used in chettinad cuisine and adds tons of flavor. Most Indian stores sells this is I use it in most of the veg or non veg gravies which call for whole gram masala. Refer this page ENSPICELOPEDIA
• Always make sure you cook the gravy over low medium flame especially when you add the eggs. Do not disturb too much by constantly stirring. A gentle stir to spread the egg mixture will do the trick.
• Coconut milk when cooking in high flame will separate the cream, so make sure you simmer over low flame while adding the coconut milk.
• We always add a little fennel while adding coconut to any non veg dish, its adds a fresh flavor to the dish, do try it!

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

MUSHROOM BUTTER MASALA !!!!!!

One more side dish for rotis. I adopted this recipe from GREAT SECRET OF LIFE. Here, to enhance the taste i added 1/2 tsp kitchen king masala too. 

Ingredients 

Mushroom - 2 cups, cubed
Onions - 1 big
Tomatoes - 3 big
Ginger Paste - 1/2 teaspoon
Garlic paste - 1.5 teaspoon
Coriander powder / malli podi - 2 teaspoon
Gram Masala- 1/2 teaspoon 
Red chilli powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Kasuri methi - 2 teaspoon
Cashewnuts -15
Milk - 1/2 cup
Butter / Oil -2 tablespoon
Salt to taste
Bay leaves - 1
Cloves - 3
Cumin seeds - 1 teaspoon
Fresh coriander leaves - 1 teaspoon

Kitchen king masala - 1/2 tsp

Method:

1. Soak Cashew Nuts in the hot milk for 30 mins and grind to smooth paste.
2. Blanch tomatoes and remove the skin. and make puree. Keep it aside.
3. Add 1/2 tablespoon butter/oil in pan Fry Onion and fry it till transparent. Add garlic and ginger paste and fry till raw smell goes off. Grind to thick paste.
4. Heat rest of butter/oil. Add cumin seeds and let it crackle. Add bay leaves, cloves. Add grinded onion and fry for 30 sec.
5. Add Tomato paste. Add Turmeric powder, Coriander powder, Garam Masala, Chilli powder and required salt. Let it boil till raw smell goes off.
6. Add cashew paste and 1/2 cup water. Boil till raw smell goes off. Ad mushroom and mix well. Let it cook.
7. Wash Methi leaves with warm water and add it to the gravy.. mix well. Boil for 3 mins or till you get desired consistency. Add coriander leaves and mix well. Switch it off .
8. Serve hot

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

CAPSICUM KURMA !!!!!

My today;s recipe is CAPSICUM KURMA that goes well with rotis. I adopted this recipe from YUMMY TUMMY.

Ingredients:

Oil - 3 tblspn
Butter - 2 tblspn
Bell Pepper/Capsicum - 2 ( I used green and red)
Tomatoes - 2 large pureed
Cumin Seeds / Jeerakam - 1 tsp
Turmeric powder - 1 tsp
Coriander powder - 1 tblspn 
Chilli powder - 2 tsp
Garam Masala powder - 1 tsp
Salt - to taste
Sugar - 1 tsp
Water as needed

For Grinding:
Peanuts - 3 tblspn
Ginger - 1 tblspn
Garlic - 6 cloves
Onion - 1 large chopped
 

Method:

Heat 1 tblspn of oil. Add in the chopped peppers and saute them for 2 to 3 mins. Now remove them to a  bowl.

In the same kadai with the leftover oil, add in the peanuts and roast them for a couple of mins. Add in ginger, garlic and onions. Saute them for 5 mins or so.

Allow this to cool a little. Now Remove the to a blender and puree them.

In the same kadai. Add 2 tblspn of oil. Add in the pureed onion mix and saute them well in the oil.

Add in chilli, coriander, turmeric, garam masala powders, salt and sugar. Saute them for a min.

Add in tomato puree and mix well. Cook for 5 mins or so till oil separates.

Pour in some water and bring it to boil.Cover and simmer for 10 mins or so.

Now add in the cooked capsicum and mix well. Simmer for a couple of min.

Add in butter, lemon juice, coriander leaves and switch off the flame.

Serve with chapati or naan.

HAPPY COOKING :))))))))

BABYCORN CAPSICUM MASALA !!!!!!

My today's recipe is babycorn capsicum masala which goes well with rotis. I adopted this recipe from THE CHEF & HER KITCHEN, Here, instead of fresh cream, i added milk while grinding & to adjust consistence of gravy too. It gives same texture & taste to the gravvy.

 Ingredients:
12-15 sliced Babycorn
1 Big green capsicum diced
2 Onions sliced
3 Tomatoes chopped
7-8 cashewnuts(or 2-3 tbsp Watermelon seeds)
2 tsp Ginger-Garlic paste
1 tsp Red chilli powder
1 tsp Coriander powder
1 tsp Kasuri methi
1/2 tsp Garam masala 
1/2 tsp Cumin powder
1/4 tsp Turmeric powder
1/2 tsp Amchur powder( i skipped this)
1/2 tsp Cumin seeds( i used cumin powder)
a pinch of Sugar
2-3 tbsp Cream(or 1/4 cup Milk)
2 tbsp chopped Coriander
Salt to taste

Method:

• Cut baby corn into 1" pieces and cut them into halves and boil them in water for 4-5 mins or microwave on HIGH for 3 mins.They should be crisp and not completely cooked.(what i did is i chopped babycorns as shown in the pic & pressure cooked it for 3 whistles)
• Heat 1 tbsp oil in a pan add sliced capsicum and fry for another 2-3 mins.Add a fat pinch of salt while frying the capsicum. The capsicum should be really crisp and slightly soft.
• Heat 1 tbsp oil in a kadai,fry the sliced onions till pink,add ginger-garlic paste and chopped tomatoes and fry until it forms a pulpy mixture.Add cashewnuts(or water melon seeds), cumin powder, red chilli powder,coriander powder,jeera powder,turmeric powder,a pinch of sugar,amchur powder and salt and fry until the masalas are cooked.
• Cool the mixture and grind all these ingredients to a smooth paste.Add enough water(i used milk) while grinding but make it into a real fine paste.
• Heat 1 tbsp oil and 1 tbsp butter in the same kadai. Add the ground paste and fry until the oil leaves the edges.
• Add the cooked babycorn and capsicum and kasuri methi & milk to it and cover it and cook for 3-4 mins.Switch off the flame.
• garnish it with chopped corriander leaves.

HAPPY COOKING :)))))))

KAJU MUTTER MASALA !!!!!

Here is another side dish that goes well with rotis/chapathis. I found this recipe from a food group in FB & name s AMGELE RANDAPAKUDA. Must say this is an exotic & creamy side dish & must try one.

INGREDIENTS:-

tomatoes - 3 big
onion, chopped - 2
capsicum, chopped - 1
cauliflower, made into small florets - 1 cup
jeera/cumin seeds - 1/2 tsp
oil/butter - 2 tblsp
ginger-garlic paste - 1 tsp
green chilly - 2
coriander powder - 1/2 tsp
jeera powder - 1/2 tsp
red chilly powder - 2 tsp
garam masala powder - 1 tsp
kitchen king masala powder - 1/2 tsp
turmeric powder - 1/2 tsp
milk - 1/2 cup
fresh cream - 2 tblsp
cashewnut pieces, fried - few (optional)

METHOD:-

1. First put tomatoes in pressure cooker & take 4 whistles . Cool it & make puree of it.
2. In a pan, add butter/oil & add ginger-garlic paste & fry for a minute.
3. Add chopped onion & fry till light brown.
4. Add chopped capsicum & fry for few mins.
5. Now add coriander pow+jeera pow+garam masala pow+kitchen king masala pow+turmeric pow+slit green chillies & fry for 2 mins.
6. Now add tomato puree& fry till oil discharges.
7. Add paraboiled green peas & cauliflower & milk & soaked cahsewnut paste. Add water if necessory.
8. Lastly add fresh cream & fried cashew nut pieces & mix well & take a boil.
9. Garnish it with chopped coriander leaves & serve hot.

HAPPY COOKING :))))))