Kitchen Tantra

Kaima Stew:

Ingredients:

Minced Goat's meat /Minced Lamb meat 1/2 kilo
Green chilies 3 slitted
Garlic 6 beads sliced
Ginger 2" crushed
Onion 1 roughly chopped
Tomato 2 chopped
Salt
Turmeric powder 1/4 spoon
Chili powder 1/2 spoon
Coconut milk thin 1 cup
Star anise 1
Oil few spoons
Cilantro leaves few.

Method:

In a pressure cooker, add washed and cleaned minced meat. Add salt, turmeric powder and 2 cups of water. Pressure cook till 8 whistles/tender.

When they are done, retain them along with its water.

In a wide vessel, heat oil. Add star anise ans chilies. Wait till they crackle.

Then add ginger, garlic and onions. Fry for 2 minutes.

Stir-in tomatoes and chili powder. Wait till they wilt.

Now add cooked minced meat along with its water. Further add coconut milk too. Now bring this to boil.

When they are aromatic, garnish with cilantro leaves and remove from heat.

Enjoy this stew with iddiyappam or appam.

Labels: Goat's Meat/Mutton, Qorma

Kaima Kola Urandai Kuzhambu:

kothu-kari Kola Urundai Kuzhambu. Keema Kola Urundai Korma. Meat Balls Korma. Indian SPiced Meat Balls Curry Dish.

Ingredients for Kola Urundai:

Minced Goat's Meat/Mutton Keema 200 grams
Toasted Chana dal(pottu kadalai/udaitha kadalai) 1 cup
Salt
Green chilies 3
Scallion 1 small bulb
Cilantro leaves few
Mint leaves few
Fennel seeds 1 spoon.

Ingredients for Qorma:

Onions 2 finely chopped
Tomato 2 finely chopped
Fresh ginger paste 2 spoons
Fresh garlic paste 2 spoons
Green chilies 3 slitted
Curry leaves 3 twigs
Cloves 3
Cinnamon 3
Cardamom 3 pods
Fennel seeds 1 - 2 spoons
Bay leaves 2
Cas cas milk few spoons(2 spoons of cas cas wet ground...maybe after soaked in warm water)
Fresh coconut 1 (chopped and wet ground to thick milk)
Oil 1 cup
Salt
Turmeric powder 1/2 spoon
Chili powder 1 -2 spoons
Oil few spoons
Cilantro leaves few to garnish.

Method:

Kola Urundai/Meat Balls:

Even though its minced meat....grind it again using your blender to thick paste.

Powder the toasted chana dal! set aside.

Wet grind chilies, onion, cilantro, mint and fennel seeds together.

Now combine, ground meat, salt, wet-ground paste and powdered chana dal!

Maybe if youre not sure enough(about the firm ness of batter)sprinkle few spoons of rice flour too. It adds strength to the batter!

Make equal parts out of it.

Qorma:

In a pan heat oil, add cloves, cinnamon, cardamom, fennel seeds, bay leaves, curry leaves and green chilies. Fry them for a while.

Now add onions and fry till golden brown.

Then add ginger - garlic paste to it. Fry them till its raw smell leaves.

Later add tomatoes and fry till its water content is lost.

Now add little bit of salt, turmeric and chili powder. Add 2 cups of water. Cover and cook over medium heat.

When the qorma boils really well, add cas cas milk and thick coconut milk to this. Let this come to boil 3-5 times.

Now add kola-urandai one by one in the gravy. Let them not mount one above the other. They should be immersed in the gravy. Switch to medium heat. Cover and cook for nearly 20 minutes or so. When the meat balls are done and yet intact in the gravy...remove from heat.

Garnish with cilantro leaves.

Serve warm to go with chapathis/dosa/idly/iddiyappam.

Labels: Goat's Meat/Mutton, Non-Veg Kuzhambu, Qorma

Kaima Kuruma:

Kothu-Kari Kuruma. Goat's Minced Meat Korma. Aattu Kothu Kari Korma. Keema Qorma.

'Keema Qorma' is the correct word in Urdu. But most of the Tamilians and Andraidals call it as 'Kaima'. Well 'keema/kheema' means well minced in Urdu. It could be anything a veggie or any kind of meat!

Ingredients:

Minced Goat's Meat 1/2 kilo
Onions 2 finely chopped
Tomato 2 finely chopped
Fresh ginger paste 2 spoons
Fresh garlic paste 2 spoons
Green chilies 3 slitted
Curry leaves 3 twigs
Cloves 3
Cinnamon 3
Cardamom 3 pods
Fennel seeds 1 - 2 spoons
Bay leaves 2
Cas cas milk few spoons(2 spoons of cas cas wet ground...maybe after soaked in warm water)
Fresh coconut 1 (chopped and wet ground to thick milk)
Oil 1 cup
Salt
Turmeric powder 1/2 spoon
Chili powder 1 -2 spoons
Oil few spoons
Cilantro leaves few to garnish.

Method:

Pressure cook meat with enough salt and water. Maybe for about 6 whistles. Set aside and retain the water.

In a pan heat oil, add cloves, cinnamon, cardamom, fennel seeds, bay leaves, curry leaves and green chilies. Fry them for a while.

Now add onions and fry till golden brown.

Then add ginger - garlic paste to it. Fry them till its raw smell leaves.

Later add tomatoes and fry till its water content is lost.

Now add little bit of salt, turmeric, chili powder and cooked meat along with its water. Cover and cook over medium heat.

When the meat is done...add cas cas milk and thick coconut milk to this. Let this come to boil 3-5 times.

Garnish with cilantro leaves.

Serve warm to go with chapathis/dosa/idly/iddiyappam.

Labels: Goat's Meat/Mutton, Qorma

Elumbu Stew:

Mutton Chest/Rib Bones Stew. Goat Rib bones Stew Recipe.

Ingredients:

Goat Rib Bones 1/4 kilo
Green chilies 3 slitted
Garlic 6 beads sliced
Ginger 2" crushed
Onion 1 roughly chopped
Tomato 2 chopped
Salt
Turmeric powder 1/4 spoon
Chili powder 1/2 spoon
Coconut milk thin 1 cup
Star anise 1
Oil few spoons
Cilantro leaves few.

Method:

In a pressure cooker, add washed and cleaned bones. Add salt, turmeric powder and 2 cups of water. Pressure cook till 8 whistles.

When they are done, retain them along with its water.

In a wide vessel, heat oil. Add star anise ans chilies. Wait till they crackle.

Then add ginger, garlic and onions. Fry for 2 minutes.

Stir-in tomatoes and chili powder. Wait till they wilt.

Now add cooked bones along with its water. Further add coconut milk too. Now bring this to boil.

When they are aromatic, garnish with cilantro leaves and remove from heat.

Enjoy this stew with iddiyappam or appam.

Labels: Qorma

Double Beans n Peas Korma:

Vegetarians tok! tok! you there! Just go nuts...full of Protein & Fibre, what not!this is dedicated for y'll veggie lovers!

I like this recipe when mommy makes it, she is really good at it! Well...I atleast tried, thats all I could say. When she prepares it, it comes out in real beet-rooty color! Maybe veggie pick is also matter here! Well...anyway, worth trying, right!

Double Beans/ Big Lima beans Korma. Fresh Peas and Veggie Korma.

Ingredients:

Double Beans 1/2 kilo (after peeling makes just 200-300 grams)
Fresh Peas 1/2 kilo (after peeling makes just 200-300 grams)
Choice of your veggies 250 grams(I used beets, carrot and turnips)
Onions 2 finely chopped
Tomatoes 2 finely chopped
Fresh ginger paste 2 spoons
Fresh garlic paste 2 spoons
Green chilies 3 slitted
Yogurts 1 cup(just soft like silk and not yet tangy)
Curry leaves 3 twigs
Cloves 3
Cinnamon 3
Cardamom 3 pods
Fennel seeds 1 - 2 spoons
Bay leaves 2
Cas cas milk few spoons(2 spoons of cas cas wet ground...maybe after soaked in warm water)
Fresh coconut 1 (chopped and wet ground to thick milk)
Oil 1 cup
Salt
Turmeric powder 1/2 spoon
Chili powder 1 -2 spoons
Oil few spoons
Cilantro leaves few to garnish.

Method:

In a pan heat oil, add cloves, cinnamon, cardamom, fennel seeds, bay leaves, curry leaves and green chilies. Fry them for a while.

Now add onions and fry till golden brown.

Then add ginger - garlic paste to it. Fry them till its raw smell leaves.

Later add tomatoes and fry till it looses its water content.

Now add salt, turmeric, chili powder, veggies, double beans, peas and yogurts. Cover and cook over medium heat.

When the veggies are done....add cas cas milk and thick coconut milk to this. Let it boil 3-5 times.

Garnish with cilantro leaves.

Serve warm to go with chapathis. One can try this even with plain rice too.

Labels: Beans, Carrot, Qorma

Cauliflower Korma:

Ingredients:

Cauliflower 1 small head(blanched and cut into florets)
Onions 2 finely chopped
Tomatoes 2 finely chopped
Fresh ginger paste 2 spoons
Fresh garlic paste 2 spoons
Green chilies 3 slitted
Curry leaves 3 twigs
Cloves 3
Cinnamon 3
Cardamom 3 pods
Fennel seeds 1 - 2 spoons
Bay leaves 2
Cas cas milk few spoons(2 spoons of cas cas wet ground...maybe after soaked in warm water)
Fresh coconut 1 (chopped and wet ground to thick milk)
Oil 1 cup
Salt
Turmeric powder 1/2 spoon
Chili powder 1 -2 spoons
Oil few spoons
Cilantro leaves few to garnish.

Method:

In a pan heat oil, add cloves, cinnamon, cardamom, fennel seeds, bay leaves, curry leaves and green chilies. Fry them for a while.

Now add onions and fry till golden brown.

Then add ginger - garlic paste to it. Fry them till its raw smell leaves.

Later add tomatoes and fry till it looses its water content.

Now add salt, turmeric, chili powder and cauliflower. Cover and cook over medium heat.

When the flower is half the way done....add cas cas milk and thick coconut milk to this. Let it boil 3-5 times.

Garnish with cilantro leaves.

Serve this hot along with chapathis. One can try this even with dosa, appam, poori or even plain rice too.

Labels: Cauliflower, Qorma

Pattani Korma:

Urulai Pattani Korma. Potato-Peas Korma.

When I was studying +1. Myself and few more friends have to travel in school bus for about 45 minutes to 1 hour to reach our school. Which was only 8 kilometers from my home. Most of the time....my tiffin box will be emptied my friends early in the morning. So....it became a duty for my friend Sathya devi to feed me!(Who goes home for lunch).....rush home, finish it fast and bring a box full of food to me. One great thing about her food is....it comes always 'steaming hot'! I have hog it quickly within few minutes in my lunch break(see she has to walk to her home, freshen, eat, pack and walk back to school.....and I have to eat! all in 40 minutes break)

Well....I always liked her mommy's food, in particular this pattani korma is her speciality. Wow...still remember 'steaming hot korma with steaming hot rice'!

Ingredients:

Potato large 2
Dry yellow whole Peas 1 cup(soaked overnight)
Onion 2 large chopped
Tomato 2 large chopped
Fresh ginger-garlic paste 2-3 spoons
Green chilies 6 slitted
Cas cas/poppy seeds 2 spoons
Fresh Coconut 1/2 a nut
Cinnamon sticks 3
Cloves 3-5
Fennel seeds 2 spoons
Turmeric powder 1/2 spoon
Curry leaves few
Coriander leaves finely chopped 1 cup
Oil 1/2 cup.

Method:

Pressure cook soaked dry-yellow peas till tender. Add little salt before cooking.
Now mash 50% of the peas and retain intact other 50%.

In a microwave/stove top....boil peeled potato chunks. Mash a little and leave them bit chunky as well.

In a large non-stick deep bottomed pan, heat oil. Add cinnamon, cloves, fennel seeds to this. Fry them for a while.

Add green chilies to this. Let them splutter well. Then add onions and fry for a while.

Now add ginger-garlic paste to this and fry till the raw smell leaves. Try to maintain the stove over medium heat during this whole process.

Further add tomatoes, salt and turmeric to this. Add potatoes and peas now. Cover and cook for a while. Maybe one can add 1 cup of water and cook for 3-5 minutes.

In a separate pan roast the poppy seeds. Over medium heat. Don't roast till they turn color. Just roast them for a while. Remove them from heat, when it is still white in color.

Powder the poppy seeds in a blender and set aside.

Now remove the coconut from the shell. Scrape down its thin brown layer, using a peeler/knife. Chop them into tiny bits and wet grind them in a blender. Maybe using limited water. Set aside this coconut paste.(If the coconut is too hard and ripe....extract only its milk)

To the above korma add this poppy seeds powder and coconut paste. Bring this to boil and let the gravy consolidate.

Garnish them with crisply fried curry leaves and finely chopped coriander leaves.

Serve hot with Idly, Dosa, Appam, Iddiappam, Pulka roti or chappathis.

Labels: Potato, Qorma

Soya Chunks Stew:

Ingredients:

Soya Chunks 100 grams
Green chilies 3 - slitted
Red Onion 1 large – sliced
Country Tomatoes 2 – chopped into chunks
Ginger 4” size – peeled and chopped into sticks
Garlic 7-9 cloves – peeled and chopped into sticks
Salt
Turmeric powder ½ + ½ spoon
Red Chili powder 2 spoons
Red food color 1 pinch (optional)
Thick/thin coconut milk 1 cup
Cloves 2
Cinnamon 2 sticks
Cardamom crushed 3
Bay leaves 1
Coconut Oil few spoons(kerala touch) sesmae oil (Tamizhar touch).
Cilantro leaves few for garnishing.

Method:

Wash and clean soya chunks. Boil with enough water + salt in microwave oven for about 10 minutes. Then wash with clean cold water. Now also squeeze them a little to remove excess water. Set this aside.

Heat oil in a wok…clove, cinnamon, cardamom and bay leaves to it. Wait until it pops and splutters well.

Add green chilies and onions to it. Fry till onions turn to golden color.

Add garlic and ginger sticks too. Fry them till its raw odor leaves.

Now add tomatoes and sauté for few minutes. Add salt, turmeric, chili and color powder to this.

Fry for few more seconds. Then add 2-3 cups of water. Cover and cook over medium heat.

Add soya chunks now and cook over medium heat without covering it. Maybe it takes 5-7 minutes.

Now add coconut milk to this and allow it to boil once. Remove this from stove top.

Garnish this stew with chopped cilantro leaves.

Serve warm along with steam cooked rice.

Labels: Qorma

Peerkankai Korma:

Ingredients:

Ridge Gourd/Ribbed Gourd/Chinese Okra 1
Onions 2 finely chopped
Tomato 2 finely chopped
Fresh ginger paste 2 spoons
Fresh garlic paste 2 spoons
Green chilies 3 slitted
Curry leaves 3 twigs
Cloves 3
Cinnamon 3
Cardamom 3 pods
Fennel seeds 1 - 2 spoons
Bay leaves 2
Cas cas milk few spoons(2 spoons of cas cas wet ground...maybe after soaked in warm water)
Fresh coconut 1 (chopped and wet ground to thick milk)
Oil 1 cup
Salt
Turmeric powder 1/2 spoon
Chili powder 1 -2 spoons
Oil few spoons
Cilantro leaves few to garnish.

Method:

Slightly scrape the ridge gourd and chop them roughly.

In a pan heat oil, add cloves, cinnamon, cardamom, fennel seeds, bay leaves, curry leaves and green chilies. Fry them for a while.

Now add onions and fry till golden brown.

Then add ginger - garlic paste to it. Fry them till its raw smell leaves.

Later add tomatoes and fry till it looses its water content.

Now add salt, turmeric, chili powder and gourd. Cover and cook over medium heat.

Further add 2 cups of water and continue cooking.

When the vegetable is done...add cas cas milk and thick coconut milk to this. Let it boil 3-5 times.

Garnish with cilantro leaves.

Serve this hot along with chapathis.One can try this even with dosa, appam, poori or even plain rice too.

Labels: Qorma, Ridge Gourd

Chana Korma:

Kondaikadalai Korma.

Ingredients:

Brown/black small chana(garbonza)
Onions 2 finely chopped
Tomato 2 finely chopped
Fresh ginger paste 2 spoons
Fresh garlic paste 2 spoons
Green chilies 3 slitted
Curry leaves 3 twigs
Cloves 3
Cinnamon 3
Cardamom 3 pods
Fennel seeds 1 - 2 spoons
Bay leaves 2
Cas cas milk few spoons(2 spoons of cas cas wet ground...maybe after soaked in warm water)
Fresh coconut 1 (chopped and wet ground to thick milk)
Oil 1 cup
Salt
Turmeric powder 1/2 spoon
Chili powder 1 -2 spoons
Oil few spoons
Cilantro leaves few to garnish.

Method:

Soak chana overnight or atleast 7 hours ahead cooking. Always soak them with enough water inside the fridge....never on the kitchen counter.(the water may get fermented)

Now pressure cook with the same water, add salt and little bit of turmeric and oil to this. Cook just till one whistle sounds.

Now set aside. Do not throw the chana cooked water. Retain it for further cooking.

In a pan heat oil, add cloves, cinnamon, cardamom, fennel seeds, bay leaves, curry leaves and green chilies. Fry them for a while.

Now add onions and fry till golden brown.

Then add ginger - garlic paste to it. Fry them till its raw smell leaves.

Later add tomatoes and fry till it looses its water content.

Now add salt, turmeric, chili powder and cooked chana along with its water. Cover and cook over medium heat.

When the chana is done...add cas cas milk and thick coconut milk to this. Let it boil 3-5 times.

Garnish with cilantro leaves.

Serve this hot along with chapathis. One can try this even with dosa, appam, poori or even plain rice too.

Labels: Qorma

Turnips Korma:

Ingredients:

Turnips 1/2 kilo
Onions 2 finely chopped
Tomatoes 2 finely chopped
Fresh ginger paste 2 spoons
Fresh garlic paste 2 spoons
Green chilies 3 slitted
Curry leaves 3 twigs
Cloves 3
Cinnamon 3
Cardamom 3 pods
Fennel seeds 1 - 2 spoons
Bay leaves 2
Cas cas milk few spoons(2 spoons of cas cas wet ground...maybe after soaked in warm water)
Fresh coconut 1 (chopped and wet ground to thick milk)
Oil 1 cup
Salt
Turmeric powder 1/2 spoon
Chili powder 1 -2 spoons
Oil few spoons
Cilantro leaves few to garnish.

Method:

In a pan heat oil, add cloves, cinnamon, cardamom, fennel seeds, bay leaves, curry leaves and green chilies. Fry them for a while.

Now add onions and fry till golden brown.

Then add ginger - garlic paste to it. Fry them till its raw smell leaves.

Later add tomatoes and fry till it looses its water content.

Now add salt, turmeric, chili powder and turnips. Cover and cook over medium heat.

When the turnips are half the way done....add cas cas milk and thick coconut milk to this. Let it boil 3-5 times.

Garnish with cilantro leaves.

Serve this hot along with chapathis. One can try this even with dosa, appam, poori or even plain rice too.

Labels: Qorma

Chicken Korma:

Ingredients:

Chicken 1/2 kilo(bones-in, skin-on)
Onions 2 finely chopped
Tomato 2 finely chopped
Fresh ginger paste 2 spoons
Fresh garlic paste 2 spoons
Green chilies 3 slitted
Curry leaves 3 twigs
Cloves 3
Cinnamon 3
Cardamom 3 pods
Fennel seeds 1 - 2 spoons
Bay leaves 2
Cas cas milk few spoons(2 spoons of cas cas wet ground...maybe after soaked in warm water)
Fresh coconut 1 (chopped and wet ground to thick milk)
Oil 1 cup
Salt
Turmeric powder 1/2 spoon
Chili powder 1 -2 spoons
Oil few spoons
Cilantro leaves few to garnish.

Method:

In a pan heat oil, add cloves, cinnamon, cardamom, fennel seeds, bay leaves, curry leaves and green chilies. Fry them for a while.

Now add onions and fry till golden brown.

Then add ginger - garlic paste to it. Fry them till its raw smell leaves.

Later add tomatoes and fry till it looses its water content.

Now add salt, turmeric, chili powder and chicken. Cover and cook over medium heat.

Further add 2 cups of water and continue cooking.

When the chicken is done...add cas cas milk and thick coconut milk to this. Let it boil 3-5 times.

Garnish with cilantro leaves.

Serve this hot along with chapathis. Its the best combination. Nothing beats it. One can try this even with dosa, appam, poori or even plain rice too.

Labels: Chicken, Qorma

Beaten Egg Korma:

Muttai Korma.

Ingredients:

Eggs 4-6
Onion 2 large chopped
Tomato 2 large chopped
Fresh ginger-garlic paste 2-3 spoons
Green chilies 3 slitted
Cas cas/poppy seeds 2 spoons
Fresh Coconut 1/2 a nut
Cinnamon sticks 3
Cloves 3-5
Fennel seeds 2 spoons
Salt
Turmeric powder 1/4 spoon
Chili powder 1-2 spoons
Curry leaves few
Coriander finely chopped 1 cup
Oil 1/2 cup.

Method:

In a large non-stick deep bottomed pan, heat oil. Add cinnamon, cloves, fennel seeds to this. Fry them for a while.

Add green chilies to this. Let them splutter well. Then add onions and fry for a while.

Now add ginger-garlic paste to this and fry till the raw smell leaves. Try to maintain the stove over medium heat during this whole process.

Further add tomatoes to this and cover and cook for a while.

Once tomatoes become pulpy...add salt, turmeric and chili powder. Fry them for a while.

Then add 1-2 cups of water. Cover and cook over medium heat.

In a separate pan toast the poppy seeds. Over medium heat. Don't roast till they turn color. Just roast them for a while. Remove them from heat, when it is still white in color.

Powder the poppy seeds in a blender and set aside.

Now remove the coconut from the shell. Scrape down its thin brown layer, using a peeler/knife. Chop them into tiny bits and wet grind them in a blender. Maybe using limited water. Set aside this coconut paste.(If the coconut is too hard and ripe....extract only its milk)

To the above korma add this poppy seeds powder, coconut paste and bring this to boil.

Now break each egg held right above the korma. Do not use spatula to mix them. Let each eggs in differnt ends of the korma. Cover and cook till the eggs are doen thoroughly.

Garnish them with crisply fried curry leaves and finely chopped coriander leaves.

Serve hot with Idly, Dosa, Mild pilafs, plain rice,Appam, Iddiappam, Pulka roti or chappathis.

Labels: Eggs, Qorma

Beet Root Korma:

Ingredients:

Beet Roots 3
Onion 1 large - grated
Ginger 2" size - paste
Garlic 6 beads - paste
Tomatoes 2 - made into puree
Green chilies 3
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Cinnamon sticks 2
Cloves 3
Cardamom pods 3 crushed
Star anise 1
Bay leaves 1 crumbled
Coconut milk 1/4 cup(freshly prepared)
Grated coconut 4-6 spoons(fresh/frozen)
Ghee or oil few spoons
Cilantro leaves to garnish.

Method:

Peel the beets and chop them roughly. Set aside.

Heat oil in a large, deep vessel. Add cinnamon, cloves, cardamom, star anine and bay leaves to it.

Then add slitted reen chilies and wait till it cracks.

Add grated onion and salt. Fry real good, maybe till its raw odour is gone.

Add ginger + garlic pastr now, fry them till its raw odour leaves.

Now stir-in beets roots and fry till oil coats all over.

Further add toamto puree, turmeric and chili powders. Cover and cook over medium heat.

Maybe one could add 1-2 cups of water.

Once the vegetable is done, add grated coconut and coconut milk as well. Bring this to boil

When the gravy thickens and oil shows up on sides, remove from heat. Garnish with cilantro leaves.

Serve warm as a side dish for Biriyanis, pilafs or Chapapthis.

Labels: Beet Root, Qorma

Hot n Spicy Egg Korma:(Version 3)

Ingredients:

Hard Boiled Eggs 4-6
Onion 2 large chopped(maybe 1/2 inch sized bits)
Tomato 2 large chopped(same as onion size)
Fresh ginger-garlic paste 2-3 spoons
Green chilies 3 slitted
Cas cas/poppy seeds 2 spoons
Fresh Coconut 1/2 a nut
Cinnamon sticks 3
Cloves 3-5
Fennel seeds 2 spoons
Salt
Turmeric powder 1/4 spoon
Chili powder 1-2 spoons
Curry leaves few
Coriander finely chopped 1 cup
Oil 1/2 cup.

Method:

In a large non-stick deep bottomed pan, heat oil. Add cinnamon, cloves, fennel seeds to this. Fry them for a while.

Add green chilies to this. Let them splutter well. Then add onions and fry for a while.

Now add ginger-garlic paste to this and fry till the raw smell leaves. Try to maintain the stove over medium heat during this whole process.

Further add tomatoes to this and cover and cook for a while.

Once tomatoes become pulpy...add salt, turmeric and chili powder. Fry them for a while.

Then add 1-2 cups of water. Cover and cook over medium heat.

In a separate pan roast the poppy seeds. Over medium heat. Don't roast till they turn color. Just roast them for a while. Remove them from heat, when it is still white in color.

Powder the poppy seeds in a blender and set aside.

Now remove the coconut from the shell. Scrape down its thin brown layer, using a peeler/knife. Chop them into tiny bits and wet grind them in a blender. Maybe using limited water. Set aside this coconut paste.(If the coconut is too hard and ripe....extract only its milk)

To the above korma add this poppy seeds powder, coconut paste and slitted eggs. Boil them well for 3-5 boils.

Garnish them with crisply fried curry leaves and finely chopped coriander leaves.

Serve hot with Idly, Dosa, Mild pilafs, plain rice,Appam, Iddiappam, Pulka roti or chappathis.

Labels: Eggs, Qorma

Eggs in Yellow Kurma:

Muttai - Manjal Kuruma. Egg Kurma. Anda Qorma.

When it comes to talk about Vitamin-D.....I will need atleast 4 A square paper! Well...to keep it simple, here during winter...when we don't get enough sunlight! We rely on milk and eggs for our Vit-D requitement! Then there is no quest for dieting. You'll need to eat whole eggs without discarding Yellow yolk! Fat rich yolk are not that bad...if you eat them weakly once! aFTERALL VIT-d and calsium rich food is best for women of all ages! Maybe today we eat.....helps to fight Osteoporosis later!

Yellow Korma:(version 2)

Ingredients:


Hard Boiled Eggs 4-6
Onion 2 large chopped(maybe 1/2 inch sized bits)
Tomato 2 large chopped(same as onion size)
Fresh ginger-garlic paste 2-3 spoons
Green chilies 6 slitted
Cas cas/poppy seeds 2 spoons
Fresh Coconut 1/2 a nut
Cinnamon sticks 3
Cloves 3-5
Fennel seeds 2 spoons
Turmeric powder 1/2 spoon
Curry leaves few
Coriander finely chopped 1 cup
Oil 1/2 cup.

Method:


Make a deep holes all over the eggs, using fork. Set aside.

In a large non-stick deep bottomed pan, heat oil. Add cinnamon, cloves, fennel seeds to this. Fry them for a while.

Add green chilies to this. Let them splutter well. Then add onions and fry for a while.

Now add ginger-garlic paste to this and fry till the raw smell leaves. Try to maintain the stove over medium heat during this whole process.

Further add tomatoes, salt and turmeric to this. Cover and cook for a while. Maybe one can add 1 cup of water and cook for 3-5 minutes.

In a separate pan roast the poppy seeds. Over medium heat. Don't roast till they turn color. Just roast them for a while. Remove them from heat, when it is still white in color.

Powder the poppy seeds in a blender and set aside.

Now remove the coconut from the shell. Scape down its thin brown layer, using a peeler/knife. Chop them into tiny bits and wet grind them in a blender. Maybe using limited water. Set aside this coconut paste.(If the coconut is too hard and ripe....extract only its milk)

To the above korma add this poppy seeds powder and coconut paste. Boil them well for 3-5 boil.

Now drop the eggs and bring it to boil. Maybe continue cooking for 2-5 minutes.

Garnish them with crisply fried curry leaves and finely chopped coriander leaves.

Serve hot with Idly, Dosa, Appam, Iddiappam, Pulka roti or chappathis.

Labels: Eggs, Qorma

Eggs in White Korma:

Plain n Simple Muttai Kuruma. Muttai Kuruma. Anda Kurma. Anda Kurma. Kodi Gudilu Korma. Vella Kurma. White Qorma.

Eggs in White Korma:(version 1)


Ingredients:


Hard boiled eggs 4-6
Onion 2 large chopped(maybe 1/2 inch sized bits)
Tomato 2 large chopped(same as onion size)
Fresh ginger-garlic paste 2-3 spoons
Green chilies 6 chopped (same as onion size)
Cas cas/poppy seeds 2 spoons
Fresh Coconut 1/2 a nut
Cinnamon sticks 3
Cloves 3-5
Fennel seeds 2 spoons
Salt
Curry leaves few
Coriander finely chopped 1 cup
Oil 1/2 cup.

Method:


Make deep holes using fork all over the eggs or better make fine slits at 2-4 points. Set aside.

In a large non-stick deep bottomed pan, heat oil. Add cinnamon, cloves, fennel seeds to this. Fry them for a while.

Add green chilies to this. Let them splutter well. Then add onions and fry for a while.

Now add ginger-garlic paste to this and fry till the raw smell leaves. Try to maintain the stove over medium heat during this whole process.

Further add tomatoes and salt to this. Cover and cook for a while. Maybe one can add 1 cup of water and cook for 3-5 minutes.

In a separate pan roast the poppy seeds. Over medium heat. Don't roast till they turn color. Just roast them for a while. Remove them from heat, when it is still white in color.

Powder the poppy seeds in a blender and set aside.

Now remove the coconut from the shell. Scrape down its thin brown layer, using a peeler/knife. Chop them into tiny bits and wet grind them in a blender. Maybe using limited water. Set aside this coconut paste.(If the coconut is too hard and ripe....extract only its milk)

To the above korma add this poppy seeds powder and coconut paste. Boil them well for 3-5 boil.

Now drop-in the slitted eggs. Allow this to boil really well. Maybe till the eggs cat-up with slight color.

Garnish them with crisply fried curry leaves and finely chopped coriander leaves.

Serve hot with Appam, Iddiappam, Pulka roti or chappathis.

Labels: Eggs, Qorma

Pepper Mushroom Stew:

Mushrooms in Pepper Stew. Mushroom Curry. Kalan Milagu rassam. Kalan Kuzhambu.

Ingredients:

Button Mushroom 250 grams
Green chlies 3 - cut into matchsticks
Onions 2 - finely chopped
Country toamtoes 2 - finely chopped
Garlic 3-5 pearls - cut into matchsticks
Ginger 2-3" size - peeled and cut into matchsticks
Salt
Turmeric powder - 1 pinch
Chili powder 1/2 spoon
Fresh ground pepper - 2 + 1 spoon
Oil few spoons
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Cilantro laves few finely chopped - for garnishing.

Method:

Quarter each button-mushroom and leave it in cold water for some time(20 minutes).

In a shallow pan, heat oil. Add mustards and wait till it pops. Then add cumin and chilies. Let them crack well.

Now add ginger and garlic and fry for few seconds. Followed by onions. Fry real good. Maybe till onions turn to golden color.

Add salt, turmeric, chili an d2 spoons of pepper now. Stir-in tomatoes too. COver and cook for few minutes.

When the tomaotoes are pulpy..remove the lid and continue cooking. When the oil shows up on sides. Add mushrooms + 4 cups of water. Cover and cook till they are done.

Garnish with freshly ground pepper and cilantro leaves. Serve warm as a side dish for palin steam cooked rice.

Labels: Mushroom, Qorma, Veg Kuzhambu

Fish Stew:(Kerala Style)

Meen Thanni Kuzhambu. Meen Vadichadhu. Chapalu Pulusu. Machili Stew. Machili Ki Soup to go with Rice. Fish Soup to go with Rice. Meen Curry.

This Stew/ curry has particular ingredient called ‘Penam Puli’ or ‘Perum Puli’ or ‘Kodakka Puli’ in Tamil and ‘Kodam Puli’ or ‘Meen Puli’ in Malayalam. ‘Sima Chinta’ in Telugu. Its nothing but a variety of ‘Tamarind’. Widely used in Cooking in Southern Tamil Nadu districts, Kerala and Karnataka. One can use this ‘tamarind’ while preparing the curry and actually get rid of it, after cooking. As the pod dropped in looks much intact, unlike our usual ‘tamarind’. So this helps the curry to have deep red color and not dark brown color. Interesting huh!

Ingredients:

Fish Fillets(bones removed and probably cubed) 500 grams
Kukum Star(Kodam Puli )– 2 pieces(optional)
Green chilies 3 - slitted
Red Onion 1 large – sliced
Country Tomatoes 2 – chopped into chunks
Ginger 4” size – peeled and chopped into sticks
Garlic 7-9 cloves – peeled and chopped into sticks
Salt
Turmeric powder ½ + ½ spoon
Red Chili powder 2 spoons
Red food color 1 pinch (optional)
Thick/thin coconut milk 1 cup
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Fenugreek seeds ¼ spoon
Asafoetida ¼
Black Pepper ½ spoon
Coconut Oil few spoons(kerala touch) sesmae oil (Tamizhar touch).
Crisply Fried Curry Leaves 1 cup – for garnishing.

Method:

Wash and clean fish. Remove its inner bone and cube it.(use tilapia or vanjiram – easy to cube fish)

While washing fish…add ½ spoon of turmeric to it and allow it to stand for 20 minutes. Then wash again with clean water. Strain and drain. Set aside. This method is told to avoid that stinky smell...if it is river fish!

Heat oil in a wok….add mustard, cumin, fenugreek, black pepper and asafetida to it. Wait until it pops and splutters well.

Add green chilies and onions to it. Fry till onions turn to golden color.

Add garlic and ginger sticks too. Fry them till its raw odor leaves.

Now add tomatoes and sauté for few minutes. Add salt, turmeric, chili and color powder to this.

Fry for few more seconds. Then add 2-3 cups of water and kokum star(kodam puli)now. Cover and cook over medium heat. Let all the ‘sour’ from kokum star
Get into the stew. (Taste it now and adjust according to wish)

When if you feel, it has enough sourness to the curry….remove the ‘kokum star’ by gently fishing with your slotted spoon.

Add fish cubes now and cook over medium heat without covering it. Maybe it takes just 2 minutes.

Now add coconut milk to this and allow it to boil once. Remove this from stove top and allow the curry to stand without lid for another 1 whole hour.

(Generally if you cover fish curry – it gets disintegrated and so does…. when it is cooked for long time.)

Garnish this stew with crisply fried curry leaves.

Serve warm along with steam cooked rice.

Labels: Fish, Non-Veg Kuzhambu, Qorma

Country Chicken Stew:(Tamizhar Style)

Country Chicken Kuzhambu. Country Chicken Curry. Kozhi Kuzhambu. Koti Curry. Murgi Curry.

Ingredients:

Country Chicken/Cage Free Chicken – 1 kilo (Skin-on, Bone-in)
Red Onions 2 – peeled & chopped roughly
Country Garlic 2 whole – peeled & chopped roughly
Ginger 70 grams – peeled & chopped roughly
Country tomatoes small – 4
Green chilies 3 – slitted
Curry leaves 1 cup
Salt
Turmeric powder ½ + ½ spoon
Chili powder 1 spoon
Coriander seeds powder 1 spoon
Black pepper – 1 fistful – semi crushed roughly using mortar and pestle
Cinnamon sticks 2
Cloves 5
Bay leaves 2
Star Anise 2
Fennel Seeds 2-3 spoons
Sesame oil 1 cup
Coriander leaves – chopped for garnishing.

Method:

Wash and clean chicken in running water. Add ½ spoon of turmeric powder and set aside for 20 minutes and then wash the chicken again….strain and drain the excess water. Set aside.

In a heavy bottomed, wide and deep iron wok, heat oil. Add fennel seeds, star anise, cinnamon, bay leaves and cloves. Let them splutter.

Now add slitted chilies and curry leaves. Then add onions to it…..fry till golden color. Followed by garlic and ginger. Fry them for few minutes.

Further add tomatoes and fry real good. Add salt, turmeric, coriander and chili powder. Then add chicken and fry till it turns opaque.

Add 2 cups of water. Cover and cook over medium heat. Maybe for 20-30 minutes or until chicken is done.

If needed add further 2 cups of water and allow it to boil. Then add crushed pepper and bring it to boil. The stew should be really thin.

Garnish with chopped coriander leaves.

Serve warm along with steam-cooked rice, Appam , Iddiyappam or Idlies or Dosas.

Labels: Chicken, Non-Veg Kuzhambu, Qorma