Cabbage - Potato kurma

  Cabbage - Potato kurma :

                             Cabbage potato kurma  is a tasty south Indian receipe goes well with steamed rice.                

                                 

Preparation time : 10 mins

Cooking time : 30 mins

Servings : 3 to 4

Ingredients :

·        Cabbage – ¼ kg finely chopped

·        Potato – 1 big

·        Onion – 1 big chopped

·        Tomato – 1 chopped

·        Garlic cloves – 8 to 10 nos

·        Ginger garlic paste -  2 spoon

·        Sambar powder  - 2 ½ spoon

·        Salt as needed

For tempering :

·        Oil – 1 spoon

·        Mustard seeds – ¼ spoon

·        Urad dall – ¼ spoon

To grind :

·        Coconut – ½ cup

·        Khus khus – ½ spoon

·        Sombu – ½ spoon

Preparation :

          Boiled and peel the potato skin.

          Grind  coconut along with khus khus and sombu into a fine paste .keep it aside.

Method:

·        Heat oil in a pan and add tempering items.

·        Add  chopped onion ,garlics and fry for a minute in low flame.

·        Add the tomato and ginger garlic paste stir fry till the oil separates.

·        Add sambar powder and fry in low flame till the raw smell  goes off.

·        Then add enough water and cabbage pieces.check the salt.cover with lid.

·        Cook it covered till the cabbage becomes soft..

·        At last add the grinded paste and boiled potato cubes .Adjust the salt if required.

·        Simmer for another 5 mins and off flame and let it stand for 10 mins before serving…Done!
                    

                                   

 Delicious kurma is ready. Serve hot with Rice.. J

Mixed Vegetables Kurma

    

Mixed vegetables kurma:

Preparation time : 15 mins

Cooking time : 20 mins

Servings : 3

          Mixed vegetables kurma is a  delicious sidedish for Chapathy .This kurma is also made in pressure cooker and its procedure is very similar to my multi beans kurma which I have posted already.. J You may also use green peas,beans with this kurma.

                               

Ingredients :

·        Mixed vegetables – 1 ½ cup ( I used  cauliflower florets, carrot ,potato)

·        Onion – 2

·        Tomato – 1

·        Green chilli – 2

·        Sambar powder – 2 tb spn

·        Garam masala powder – ½ spoon

·        Turmeric powder – ½ spoon

·        Salt as needed

To grind :

·        Coconut – ½ cup

·        Khus khus – ½ spoon

·        Sombu – ½ spoon

·        Cashew or almond – 2 or 3

·        Garlic – 3

·        Ginger – 1 inch

·        Chutney kadalai – 1 tb spoon

To temper :

·        Cinnamon  - 2 small pieces

·        Bay leaf -1

Preparation :

Wash and cut the cauliflower into florets and put it in hot water by  adding a pinch of salt and turmeric powder.Drain the water after 15 mins and keep it aside

Method :

·        Chop the veggies to fine cubes also chop the onion and tomato  finely.

·        Grind the ingredients under the subtitle  “ to grind ” to a smooth paste.

·        Heat a pressure cooker with oil or ghee with oil and add the tempering items.

·        Then add onion , green chilli and fry for a minute in low flame.

·        Add the tomato and fry till it becomes mushy.

·        Add mixed vegetables and grind paste followed by sambar powder, garam masala powder and turmeric powder.

·        Fry in a low flame till raw smell goes off.Add enough water.check the salt.

·        Pressure cook for 2 whistles.

·        Open after the steam releases completely and add chopped coriander leaves.
                         

                              

Mixed vegetables kurma is ready..serve hot with chapathy.. J

Easy Egg (boiled) Poriyal

      Easy  egg  (boiled) poriyal

          Egg poriyal is a very very easy and tasty receipe to prepare in a very short time.It is a good combination with sambar rice,rasam rice and curd rice.
                                  

                      

Ingredients :

·        Boiled eggs : 4

·        Onion – 3  finely chopped lengthwise

·        Tomato – 1 (optional)

·        Sambar powder – 1 ½ tbl spn

·        Salt as needed

·        Finely chopped coriander leaves

For tempering:

·        Oil – 1 tb spn

·        Mustard seeds – ½ spoon

·        Urad dal – ½ spoon

Preparation :
       Boiled the eggs by adding ½ spoon of salt and peel the cover,make small slits at the top and bottom with knife. keep it aside.

Method :

·        Heat oil in a pan and add tempering items.

·        Add onions ,sauté till it turns pink.

·        Then add sambar powder, salt  and fry till raw smell goes off.

·        Add enough water and check the salt.

·        Boil it for 10 mins till it becomes thick.

·        Now add boiled eggs one by one. Gently stir  well with that onions.

·        Cover the pan and simmer it for 5 mins.

·        Garnish with coriander leaves.
                    

Egg poriyal is ready ..serve hot with rice of your choice… J

        

Tasty Bittergourd - chick peas gravy

  Tasty Bittergourd – chick peas Gravy:

          Bittergourds are very low in calories but dense in precious nutritents but many of us hate to eat because of its bitter taste.. J isn’t ? Here I have tried bittergourds with cooked channa.Its tastes very good because I have added  jaggery with it.Try this then it will becomes one of your favourite item. J

                    

Preparation time : 10 mins

Cooking time : 30 mins

Servings : 3

Ingredients :

·        Tur dal – ½ cup

·        Bitter gours – 1 small

·        Chick peas – ¼ cup

·        Tamarind  paste – 1 ½ tbl spn

·        Jaggery – 1 spoon

·        Turmeric powder – ¼ spn

·        Sambar powder – 2 spn

·        Salt as required

·        Finely chopped coriander for garnishing

Roast and grind :

·        Oil – 2 tbl spn

·        Urad dal – 2 tbl spn

·        Bengal gram – 2 tbl spn

·        Red chilli – 6

·        Coriander seeds – 1 ½ spn

·        Raw rice – ½ tbl spn

·        Coconut grated – more than ¼ cup

For tempering:

·        Oil – 1 spn

·        Mustard seeds – ½ spn

·        Fenugreek – ½ spn

·        Asafeotida – ¼ spn

Preparation :

Soak chick peas for 8 hours or overnight.pressure cook the chick peas and  tur dal separately for 3 whistles and keep it aside.

Cut the bittergourd into rounds.

Heat oil in a pan and fry the  urad dal ,Bengal gram, red chili,coriander seeds,raw rice, red chilli till the dal turns golden brown.Then add grated coconut. Take the fried ingredients into the mixer and grind it to a fine paste.

Method :

·        Heat  oil in a pan and add the tempering items.

·         Add tamarind juice ,sambar powder ,salt boil it on medium flame until the raw smell goes off.

·        Then add bittergourd pieces ,cooked tur dall ,chick peas and ground paste along with  one cup if water.

·        Cook it for medium flame until everything gets blended well.

·        The consistency should be thicker than sambar.

·        Garnish with coriander leaves.

                   

 Serve hot with steamed rice.. J

Spicy Raw Banana(Valakkai) Kurma

 Spicy Raw Banana (valakkai) kurma :
                            Plantain kurma is a spicy,wonderful kurma goes well with steamed  rice.

                             

Preparation time : 10 mins

Cooking time : 30 mins

Servings : 3 to 4

Ingredients :

·        Raw banana – 2 (cut into  pieces)

·        Onion – 1 big chopped

·        Tomato – 1 chopped

·        Garlic cloves – 8 to 10 nos

·        Ginger garlic paste -  2 spoon

·        Sambar powder  - 2 ½ spoon

·        Salt as needed

For tempering :

·        Oil – 1 spoon

·        Mustard seeds – ¼ spoon

·        Urad dall – ¼ spoon

To grind :

·        Coconut – ½ cup

·        Khus khus – ½ spoon

·        Sombu – ½ spoon

Preparation :

          Grind  coconut along with khus khus and sombu into a fine paste .
keep it aside.

Method :

·        Peel and cut the raw banana into round shapes.

·        Put them into water to prevent them from darkening.

·        Heat oil in a pan and add tempering items.

·        Add  chopped onion ,garlics and fry for a minute in low flame.

·        Add the tomato and ginger garlic paste stir fry till the oil separates.

·        Add sambar powder and fry in low flame till the raw smell  goes off.

·        Then drain the water and add raw banana pieces,salt and enough water.cover with lid.

·        Cook it covered till the raw banana becomes tender.

·        At last add the grinded paste .Adjust the salt if required.

·        Simmer for another 5 mins and off flame and let it stand for 10 mins before serving…Done!
                             

                 

Serve hot with steamed rice.. :)