Mixed Vegetable Kurma/Korma

Usually we eat Kurma with Roti or Paratha, Have you ever tried it with Rice, they just taste awesome. This is one of my mom's signature dish and she sneaks in a load of veggies in it. The colour of this Kurma couldbe different if you are not using beet root.

Ingredients

Onion - 1 (Medium, Chopped)
tomato - 1 (Medium, Chopped)
Ginger Garlic Paste - 1 Teaspoon
Turmeric Powder - a Pinch
Red Chilly Powder - 1 Tablespoon
Green Chilly - 1 (Slit)
Coriander Powder - 1/2 Tablespoon
Garam Masala - 1/2 Teaspoon
Bay Leaf - 1
Coconut Paste - 1/4 Cup
Mixed Veggies - 2 Cups (Par Boiled Potato,Cauliflower,Peas,Carrot,Beetroot)
Salt and Oil

Method

In a pan, heat some Oil and add the Bay leaf and after 10 seconds, add the Onions and cook. Once the Onions are cooked add the Tomato and cook it is mushy. Then add the Ginger Garlic paste and saute.

After 2 minutes, add the veggies and saute them well.

After 5 minutes, add the Dry masala powders (Chilly powder, Turmeric powder, Garam masala and Coriander Powder) and saute.

After couple of minutes add some water (Say 2 cups) and cook the vegetables with lid on.

Once the veggies are cooked and the raw flavor of the Masala is gone, add the coconut paste and stir. Switch off and serve.

Notes

If you are using Potatoes,use  par boiled Potatoes.

Sometimes,I add all the veggies and water and cook it in pressure cooker for 2 whistles. If you just cut the veggies appropriately it will not get over cooked and will save lot of time.

Just depending on their cooking time, cut them into Big or small pieces and pressure cook them.

Coconut Paste is made by Grinding the grated coconut with required amount of water to a smooth paste consistency. If you want you can add Poppy seeds to this too. However, grinding Poppy seeds is not easy I will write a post on how to grind Poppy seeds.

Potato Kara Curry 

This is one dish I make very often to serve with Sambhar or Rasam. This is very simple to make and it is very tasty and goes well with Sambhar.

Ingredients

Potato - 1/2 Kg (Boiled, peeled and Diced)
Mustard Seeds - 1/2 Teaspoon
Urad Dhall - 1/2 Teaspoon
Gram Dhall - 1/2 Teaspoon
Groundnuts - 1/2 Teaspoon
Asafoetida - One Pinch
Chilly Powder - 1 Tablespoon
Turmeric Powder - 1/4 Teaspoon
Salt and Oil

Method:

In a pan, heat a tablespoon of Oil. Once the Oil is hot, add the Mustard seeds and allow them to splutter. Once they are splutter add the Gram Dhall,groundnuts and Urad Dhall and cook for 30 seconds. Then add Asafoetida and add the Boiled Potato.

Toss them around. cook for 5-7 minutes still the Potato gets nice colouring and then add chilly powder and Turmeric Powder and toss it.

Cook for another 5-8 minutes or till the raw smell is gone.

Rasam - Quick version

Rasam is one staple food in any South Indian kitchen. There are so many versions of Rasam available. I make Rasam almost every Day as part of our meal. Usually when I make it in this style, I don't do any seasoning. However If you want you can do the seasoning and I have given the ingredients and steps for that too.

This version is something I do when I don't have time. It is shortcut, however it will taste good.

Ingredients

For Rasam:
Tomato - 1(Medium)
Pepper Powder - 1 Teaspoon
Cumin Seeds Powder - 1 Teaspoon
Garlic Pods - 4 (Crushed)
Tamarind Juice -Extracted from Lemon Size tamarind soaked in 1.5 cups of water
Asafoetida - A pinch
Jaggery - a very small piece
Salt
Curry Leaves - 5

For Seasoning:

Cumin Seeds/Mustard Seeds/Whole Black Pepper - 1/2 Teaspoon Each
Garlic - 4 (Crushed)
Coriander Leaves - For Garnishing.
Oil.

Method

In a Pan, add all ingredients given Under for Rasam except the Tamarind, check for taste and adjust Salt and Pepper accordingly.

Allow it to boil with covered lid till the Tomatoes are mushy.

Then add the Tamarind Juice and cook for 5-7 minutes or till the Raw flavor of the Tamarind is gone. Garnish with Lots of Coriander Leaves.

If you wish to do the seasoning,In a mortar and pestle Crush the Garlic, Cumin Seeds and Pepper coarsely.
 .
Place a Tadka pan with a teaspoon of Oil and add the Mustard and once it splutters add the Crushed Garlic-Whole pepper - Cumin seeds and saute for 30 seconds and this tempering to the prepared Rasam.

Tastes best when served with Rice and Arbi Fry.

Pav Bread

I have made Pav Bread many times. however, I forgot to take their pictures. So this time I took a snap the moment they were out of the oven.

Believe me once you have tasted Home made Bread, you will never have it from outside. This time when I made Pav, I did not make Pav Bhaji. I used as a accompaniment with a simple Tomato Soup.

Ingredients

Maida - 7 Cups
Dry yeast - 1 Tablespoon
Sugar - 1 teaspoon
Salt - 1 Teaspoon
Luke Warm Water - 3.5 Cups
Butter - 7 Tablespoon

Method

In a mixing Bowl, place the Luke warm water and sugar. TO this add the yeast and let it rest for 10 minutes or till the mixture becomes frothy.

In another bowl, place the Maida, salt and butter and mix well. To this add the yeast mixture and knead for 10 minutes so we get a soft pliable dough.

Place this in a greased bowl for 1 hour and cover it with a Damp cloth. The dough would have doubled in 1 hour.

Meanwhile, take a baking tray and place an aluminium foil and smear some oil on the Foil.

Now bring the doubled dough to the kitchen counter and knead it for couple of minutes.

Divide the dough into golf sized balls and arrange the on the greased Tray. Place them touching each other.

After placing the Dough balls on the tray cover it with a damp cloth and allow them t rise for 30-45 minutes.

After 30-45  minutes, bake them in a Pre Heated Oven for 30 Minutes.

Lunch Menu 2 (Peas Jeera Pulao,Baby Corn Fritters,Dal Fry,Paneer Makhani,Rasmalai and Gobi Fry)

In this week Lunch menu I am sharing a north Indian Platter.

Click on the Links below for the Recipes

• Jeera Pulav (I also added some Peas as they are in season)
• Moong Dal Fry
• Gobi Fry
• Paneer Makhani
• Rasmalai
• Baby Corn Fritters/Pakoras (I have increased the Maida amount and made a batter and dipped and fried them)