Chattinad style navaratna kurma

This vegetable kurma tastes best when the vegetables are crunchy and not over cooked and is well balanced with mild flavors from spices and fresh coconut.

In almost every notable South Indian hotel and restaurant in the city, this vegetable kurma is served as a side dish with puris, chapati, and parotta, and with iddiyapam, apam, for breakfast and dinner. Try this once.....

Ingredients...

2 onions

2-3 green chillies

1 tsp ginger garlic paste

3 cups mixed small cut 9 types of vegetables

1/2 cup milk

2 tbsp yogurt optional

2 tsp coriander powder / malli podi

1/2 tsp cumin / jeera

1/2 tsp black mustard seeds

1/4 tsp fennel seeds

2 string curry leaves

1 tbsp oil

2 tsp ghee

Salt to taste

For paste.....

4 cloves

2 ″ cinnamon stick

2 cardamom pods

5-6 cashew nuts

2 green chillies

1/4 cup grated coconut

Preparations......

Add the ingredients under the list “to grind” into a small mixie jar or spice grinder.

Grind to a smooth paste with water. I added about 1/2 cup water while grinding but this depends on the size of your grinder and how smooth you want the paste to be. Set aside.

Heat oil and ghee in a pan and add the mustard seeds, cumin seeds, and fennel. Fry for a minute or until the mustard seeds start popping.

Add the sliced onions, curry leaves, and green chillies. Saute until the onions turn a light brown.

Add the ginger garlic paste along with the coriander powder and sauté again until fragrant – another minute or so.

Now add the chopped vegetables and coconut paste. Top up with about 1 cup water and the milk for the vegetables to get cooked properly.

Add some turmeric and simmer until the vegetables are cooked yet hold their shape.

You can cook down the vegetables to your preferred consistency. Add yogurt at this stage, if using.

Finally add salt and remove from fire.

Serve as chattinad style with rice roti or with chapati or roti or simple with plain rice.

Potal Chenna rassa

No onion, Garlic, ginger, tomato. Just simple and delicious chenna potala rassa. Flavourful Odia-style curry with potal and chenna simmered in a creamy, mildly spiced gravy with a hint of kasoori methi to give it an exotic flavor dimension. Ingredients.... 250 gm Paneer 6 nos.Parwal into half cross cut ⅓ tsp Cumin seeds ½ tsp Turmeric Powder ½ tsp Kasuri methi 4 nos. Green chillies chopped Salt to taste Oil For the paste : Half of Coconut 1 tbsp Poppy Seeds 6 nos. Spicy Green Chillies 4 tbsp Milk powder 1 tsp Garam masala powder(HM) 4 Cardamom 1 bay leaf Preparation.... Soak all the paste ingredients for 10 minutes before grinding them into a smooth paste. Heat oil in a kadhai, add parwal along with a little salt, fry until half cooked, and remove to a plate. No need to fry paneer and add it as it was. Before you add, cut and soak in warm water, squeeze slightly, and then add to the gravy so that the paneer cubes soak up the flavor of the gravy. On the same kadh

Soya kebbab

Ingredients.... 3 Plantains 1 cup Soya chunks 2 tbsp Besan 1 tsp GG paste 1 tsp Red chilli powder 1 tsp kashmiri chilli powder 1 tsp aam chur powder ¼ tsp Turmeric powder 1 tsp Garam masala powder Salt to taste Oil Few wooden Skewers Preparation.... Wash and soak soya nuggets in warm water. When it double in size, Squeeze and gently press the soya chunks between your palm to drain the excess water from it. Do this process 2 to 3 times for removing impurities if any. Put them in the grinder jar,add half of the soya nuggets at a time. Grind till small granules without using water. Wash plantains with skin trim the tip and stem. Boil plantains with excess water and remove the skin, cut and grind into roughly without water. Add both nuggets granules and plantain on mixing bowl add all above spices and mix make a nice thick dough. Keep this in refrigerator for 10 minutes. Soak the skewers before making seekh kebbabs. Through this your skewers are not burn in any way. Now remove the

Munika Saaga Kanji

Drumstick leaves Kanji1 "KANJI" the most famous and an authentic well-known odia cuisine. This recipe has been serving by Odia people since ages. Mostly villagers were store Pakhala (Fermented rice) for at least one week by exchanging it's water again and again to preparing kanji, jaau, chala or drinking clear Torani with adding few green masalas. My grandma always used to cook kanji in earthen pot . It tastes like heavenly food. I truly enjoyed to cook kanji for my family because we all love to eat twice a day. I cook with drumstick leaves which is known as various names like Munika Saaga,Sajana saaga,Sehajan ki patiyan. So the recipe is here......... Kanji Ingredients : 2 Bowl Drumstick leaves 1 Bowl Pakhala Rice (mashed) 2 Bowl Clear Torani ( If you don't have Torani then use half cup of vinegar or 1 tbsp of citric acid (lemon salt for better sourness ). For seasonings : 2 tbsp of Crushed Garlic ½ tsp of Mustard seeds ½ tsp Cumin s

A PINCH OF HING

Search This Blog