Showing newest posts with label Qorma. Show older posts
Showing newest posts with label Qorma. Show older posts

16.5.11

Paruppu Urundai Kurma - Real Comfort, Real Good!





Steamed Lentil's Balls In Spciy Korma:

Ingredients:


For Paruppu Urundai:

Thoor Dal(soaked in water for 20 minutes)
Salt
Ginger 2" peeled and grated
Garlic 5-6 cloves chopped
Dry red chilies 6-8
Salt
Fennel seeds 2 spoons
Curry leaves few
Cilantro.

For Kurma/Korma:

Fresh coconut milk 1 cup
Poppy seeds paste 1 teaspoon
Green chilies 3 slitted
Onion 1 small - grated
Onion 1 small sliced
Ginger-garlic paste 1 teaspoon
Tomato 1 crushed
Tomato 1 chopped
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Cinnamon 1 stick
Cloves 3
Fennel seeds 2 teaspoons
Cardamom 1 crushed
Bay leaf 1
Curry leaves few
Mint leaves few
Cilantro leaves few
Ghee / butter 1 table spoon.

Method:

Wet-grind the first set of ingredients ( for urundai) and shape them into small ping pong size balls. Now, steam cook them for 10 minutes and set aside.

In a wide crock pot, heat ghee. Add the tempering spices. Followed by chilies, onions sliced + grated and ginger-garlic paste. Fry real good until fragrant.

Now add tomatoes too, fry real good until it turns pulpy.

Further add salt, turmeric and chili powder. Followed by 2 cups of water. Cover and cook over low-medium heat. Once the curry thickens, add poppy seeds paste and coconut milk. Bring this to boil, now add the steamed lentils balls one by one, without crowding. Cover and cook over low-medium heat, briefly.

Then, remove from heat and allow an hour of resting time...so that the curry is well-imbibed into the lentils-balls.

Serve to go with pilaf or soft rotis.

28.4.11

Alu Qorma - Miss Mommy's Touch!!




Baby Potatoes Korma:

Other Names: Urulaikizhangu Kurma. Aloo Korma.

My Mom's style of cooking is pretty good, but with quite standard predictable kind of menu. As my Dad doesn't like surprises at the dinner table, she never attempted anything adventurous in the kitchen! Though my Mom handed down a bunch of authentic specialty recipes to me,I rarely took a look at it!!! As I traveled a lot, got introduced to newer dishes, tasting different foods became a hobby and whenever I chanced upon locally available ingredients, I never failed to experiment. Yes, my cooking has definitely become more varied over time! However, now looking back...I just crave for Mommy's preparations! I am the one, who said "can't you try anything different Mommy"!! All my relatives and friends swear that my Mom's Korma is the best in the world. They are absolutely right, she makes some incredible korma...just like that?!:)

Ingredients:

Baby potatoes 7-10
Fresh coconut milk 1 cup
Poppy seeds paste 1 teaspoon
Green chilies 3 slitted
Onion 1 small - grated
Onion 1 small sliced
Ginger-garlic paste 1 teaspoon
Tomato 1 crushed
Tomato 1 chopped
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Cinnamon 1 stick
Cloves 3
Fennel seeds 2 teaspoons
Cardamom 1 crushed
Bay leaf 1
Curry leaves few
Mint leaves few
Cilantro leaves few
Ghee / butter 1 table spoon.

Method:

Scrape the potatoes and prick with fork on all the sides and allow this to stand in cold water, to avoid discoloration.

In a wide crock pot, heat ghee. Add the tempering spices. Followed by chilies, onions sliced + grated and ginger-garlic paste. Fry real good until fragrant.

Now add tomatoes too, fry real good until it turns pulpy.

Further add salt, turmeric and chili powder. Followed by potatoes, add 2 cups of water. Cover and cook over low-medium heat. Once the potatoes are half the way done, add poppy seeds paste and coconut milk. Boil without lid until oil separates and potatoes turn tender.

Serve to go with pilaf or soft rotis.

20.3.11

Mutton Dalcha / Gramathu Kari Kuzhambu





Mutton - Chana Dal Kurma:(Country Style)

Other Names: Mutton-Kadalai Paruppu Thanni Kuzhambu.

Ingredients:

Mutton/goat's meat 1/2 kilo
Chana dal - 1 cup
Green chilies 6 sliced
Onion 1 large sliced
Ginger-garlic paste 1 spoon
Tomatoes 2 chopped
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Coconut 2" ground into paste
Cloves 3
Cinnamon 1 stick
Bay leaves 2
Fennel seeds 1 spoon
Curry leaves few.

Method:

Pressure cook the meat till tender, and set aside. Retain the broth too.

Heat oil in a heavy bottomed vessel. Add the whole spices, followed by chilies, onions, ginger-garlic paste and tomatoes, fry real good. Once they are fragrant, add cooked meat and chana dal.

Further add salt, turmeric and chili powders. Cover and cook. Once the lentils are done, add ground coconut paste and bring this to boil.

Serve warm to go with steamed rice.

17.3.11

Capsicum Paaya / Bell Peppers in Coconut Based Sauce - Rainbow Concoction:)






Capsicum Vella Kurma:

Other Names: Rainbow Kurma. Capsicum Paaya. Capsicum Korma. Kudai Milagai Kurma. Simla Mirchi Qorma. Colored Peppers in Coconut Curry.

Why is it exciting for me to post recipes?! What is special about whipping an edible meal, after all?! Not that am good at it, by any means...but it keeps my day fresh and crisp! Now, you want to know how? Its almost like a family here at blogosphere...just opening my window and get a peek of my fellow blogger buddies creations and have fun talking to them:)

Looks like few things never changed from industrial revolution till information world, today! Yeah, picture this for a moment! Our Mom, Grandma or Aunties leaning over parapet(compound) wall of our neighbor's house(back home) and busy talking (mostly gossiping) inquiring about strange things that happening in the town/city, chattering endlessly about nothing, giggling the whole time over stupid things...and of course the conversation never ends without that quintessential question of the day' whats for dinner? Sometimes, you could see maids/ kiddos running over door to door with special food, so...its not that only mere exchanging recipes/ideas but food too. There was spirit in the air...

Well, coming back to reality...even though we miss that actual fun of exchange, these days...this blogging network is also overwhelmingly charm in one way. Meeting new friends, knowing their culture, visualizing their virtual treat and grasping an inward wisdom...makes it meaningful:) And above all, getting a pat on the shoulder for your hard work. Which truly means for every cook out there. So, girls...keep blogging and happy cooking, everyone:)

Ingredients:

Bell Peppers (various colors) diced
Coconut one, grated and pureed
Salt
Green chilies 3-6 sliced
Cloves 2
Cinnamon 1
Cardamom 3 crushed
Bay leaf 1
Onion 1 grated
Ginger pate 1 spoon
Coconut oil (preferably).

Method:

Heat oil, in a wok...add cinnamon, cloves, cardamom and bay leaf.Wait till it crackles.

Now add sliced chilies, ginger paste and followed by onion paste...saute for few minutes in oil, till fragrant. Add salt and capsicum, cover and cook till tender.

Now add coconut puree and continue cooking over low-medium heat. Once the raw odor of the gravy leaves the pan, oil shows up on top...remove from heat.

Serve warm to go with your appam or iddiappam.

10.2.11

Mutton Paaya / Goat's Meat Paaya





Mutton Paaya:

Ingredients:

Fennel Seeds 2 spoons
Cardamom 2 crushed
Peppercorns 1 1 spoon
Fresh red/green chilies 3
Curry leaves few
Onion 1 large grated
Ginger-garlic paste 1 spoon
Tomato 1 small crushed
Salt
Mutton 1/2 kilo
Oil few spoons.

Method:

Pressure cook the meat, till tender. Set aside.

Heat oil in a wok, add all the tempering spices followed by onion, ginger-garlic paste...fry real good, maybe till the raw odor leaves the pan.

Further add tomatoes, salt and cooked mutton along with its water. Continue boiling over low-medium heat, until the curry/paaya thickens.

Remember the dish doesn't include any turmeric or chili powders for heat, but still got that good color! I didn't use any thickening agents like coconut milk or nuts. However, the gravy consistency is achieved, doesn't that sound nice?!

3.2.11

Badami Alu Curry / Baby Potatoes in Almond Based Curry / Urulaikizhangu Badam Korma






Badami Dhum Aloo:

Ingredients:

Baby potatoes / I used regular tho' cud'nt find them at that time:(
Onion bulb onion grated
Green chili 1 minced
Ginger-garlic paste 1/2 spoon
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Pepper powder 1/2 spoon
Coriander powder 1/2 spoon
Cumin powder 1/2 spoon
Garam masala powder 1/2 spoon.
Tomato 2 pureed
Saffron few strands - powdered
Cardamon 6
Bay leaves 2
Almonds 15 - paste
Ghee for frying
Cilantro leaves few.

Method:

In a shallow pan, heat ghee. Throw in the whole spices. Add onion paste, ginger-garlic paste, and all the powdered spices...stir-in peeled potatoes. Mix well, then tomatoes too...fry real good. Once it is aromatic, add enough water...cover and cook. Maybe for at least 20 minutes...until the potatoes are done thoroughly to core.

Further add almond paste, continue cooking. Once oil shows up on the top, and the potatoes are done completely...add the chopped cilantro leaves, remove from heat.

Serve warm to go with your chappathis or rotis.

22.12.10

Vegetables White Korma / Kaikari Vella Kurma - Hotel Saravana Bhavan Style






KaiKari Vella Kurma:(Restaurant Style)

As I told you all before' AK is a big fan of Hotel Saravana Bhavan food, whereas I am totally against it or any Vegetarian restaurant food' for that matter! Its kind of hard for me to find something interesting in the menu! I can't imagine a meatless diet while eating out:( Anyhow, when we visited India recently...my Dad was very thoughtful to take him to his favorite place. He was thrilled to sample the authentic Tamil Breakfast:)...its been ages we have eaten a 'fair breakfast' in the morning. Our usual's are 'black coffee or Corn flakes or rarely some toast' or simply a cup of orange juice:( Well, maybe I should agree that, even though' it is the same usual tiffin items' in the menu(like idly, dosa, vada, pongal, poori etc)...however the 'taste' was absolutely stunning. The food was impeccable. This particular korma was ultimate, simply out of this world. As soon as I arrived back home...I went to different length of procuring the best coconuts' in the market to recreate the same recipe:):) It turned out fairly decent' so here you go...

Ingredients:

Mixed vegetables 1/2 kilo
Coconut one, grated and pureed
Salt
Green chilies 3-6 sliced
Cloves 2
Cinnamon 1
Cardamom 3 crushed
Bay leaf 1
Onion 1 grated
Ginger pate 1 spoon
Coconut oil (preferably).

Method:

Heat oil, in a wok...add cinnamon, cloves, cardamom and bay leaf.Wait till it crackles.

Now add sliced chilies, ginger paste and followed by onion paste...saute for few minutes in oil, till fragrant. Add salt and vegetables, cover and cook till tender.

Now add coconut puree and continue cooking over low-medium heat. Once the raw odor of the gravy leaves the pan, oil shows up on top...remove from heat.

Serve warm to go with your appam or iddiappam.

15.12.10

Alu - Mutton Korma / Urulai kizhangu - Mutton Thanni Kuzhambu





Potatoes and Mutton Curry:

Bahara Khaana
and Alu-Mutton Qorma is a match made in heaven.

Ingredients:

Mutton 1/4 kilo - with bones, fat-trimmed
Large potatoes - peeled and sliced
Green chilies 3 sliced
Curry leaves few
Onion paste 1 cup
Ginger-garlic paste 1/2 spoon
Tomato crushed 1
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Bay leaves few
Cloves 3
Cinnamon 1 stick
Fennel seeds 1 spoon
Oil few spoons
Cilantro leaves few
Coconut few pieces - ground to paste.

Method:

Pressure cook the meat, with little salt in it...till tender.

Heat oil in a deep, heavy bottomed vessel. Add the whole spices followed by curry leaves and chilies.

Now, add the onion paste, ginger-garlic paste. Fry real good, till fragrant.

Followed by tomato and potatoes, cover and cook. Maybe add 1-2 cups of water.

Once the potatoes are done, add the powdered spices plus meat. Allow this to boil, without lid.

Further add coconut paste and reduce heat. Once it turns aromatic, remove from heat.

Garnish with cilantro leaves.

Serve warm along with main course.

8.12.10

Muttton White Qorma / Mutton Vella Kurma



Mutton Korma:

Ingredients:

Goat's meat 1/2 kilo
Coconut one, grated and pureed
Salt
Green chilies 3-6
Cumin seeds 1 teaspoon
Fennel seeds 1 teaspoon
Cloves 2
Cinnamon 1
Cardamom 3 crushed
Onion 1 grated
Ginger 2" grated
Coconut oil (preferably).

Method:

Blend ginger, onion, chilies, coconut, cumin and fennel seeds together. Set aside.

Heat oil, in a wok...add cinnamon, cloves and cardamom. Wait till it crackles.

Now add the meat...saute for few minutes in oil, till they turn opaque. Add salt, cover and cook in a pressure cooker, till tender.

Now add coconut puree from the step 1, continue cooking over low-medium heat. Once the raw odor of the gravy leaves the pan, oil shows up on top and meat is tender...remove from heat.

Serve warm to go with your rice or rotis.

5.12.10

Veg Chettinad Korma / Vegetable Chettinad / Veg Chettinad Curry






Kaikari Masala Kuruma:

Ingredients:

Carrot
Beans
Fresh peas
Kohlrabi
Potatoes
Double beans
Broad beans
Cauliflower
Green chilies 3 sliced
Onions 2-3 grated
Ginger-garlic paste 2 spoons
Tomatoes 4 crushed
Salt
Turmeric 1/4 spoon
Chili powder 2
Bay leaves
Oil
Curry leaves
Cilantro.

To Be Toasted Each Separately and Powdered Together:

Cloves 3-5
Cinnamin 2 sticks
Fennel seeds 1 spoon
Peppercorns 2 spoons
Cumin seeds 2 spoons
Cardamom 3
Poppy seeds 2 spoons
Grated coconut 1 cup.

Method:

Heat oil, add the bay leaves and chilies...wait till they crackle.

Add ginger-garlic paste and onion paste...further add salt and saute briefly, maybe until raw odor leaves the pan.

Add tomato puree, cover and cook...once the oil shows up on the top, add vegetables.

Add enough water, turmeric and chili powder. Cover and cook.

Once the vegetables are almost done, add the spice powder...cook without lid, when it turns fragrant, remove from heat.

Garnish with fried curry leaves and fresh cilantro.

Serve to go with idlies, dosas or chappathis.

28.7.10

Mung Sprouts in Herbs Based Curry - Mulai Payiru Nilgiri Kuruma



Sprouted Green Gram Korma:

Sprouted Green Lentils Curry, Mulai Payiru Kuzhambu.

Ingredients:

Green gram/mung dhal/ green lentils 1 cup
Curry leaves 2 twigs
Cloves 5
Cinnamon sticks 2
Green cardamom 6-7 pods crushed
Bay leaves fresh 2-3 leaves
Star anise 1
Fennel seeds 2 spoons
Green chilies 6-8 grated
Onion 1 large grated
Ginger 2" minced/paste
Garlic 4-6 cloves minced/paste
Tomato 1 large chopped/puree
Salt
Turmeric 1/4 spoon
Mint 1 fistful(leaves alone)
Cilantro 1 fistful(leaves alone)
Coconut 1 large(made into puree, use limited water)
Ghee 1 cup.

Method:

Soak the lentils overnight, next day...drain the water and cover them up, leave the set-up for at least 12-15 hours, you'll notice sprouts coming up.

In a wide wok, heat ghee. Add all the spices one by one(cloves, cinnamon cardamom, bay leaves, anise, fennel seeds and curry leaves). Wait till they pop and splutter.

Now add grated chilies, onion, ginger and garlic paste. Fry real good. Maybe till their raw smell leaves the pan.

Now stir-in tomatoes and fry till they lose water content and oil shows up on top.

Add salt and turmeric to it. Then add 2 cups of water and bring this to boil, let this get cooked over medium heat for 20 minutes.

Add the sprouts to the curry. Meanwhile wet-grind cilantro and mint leaves.

And add the green paste and coconut to it. Bring this to boil and remove from heat.

Serve warm to go with your chappathis or pooris.

27.7.10

Cranberry Beans Kurma / Borlotti Beans Curry/ Pink Beans Korma





Pink Beans Korma:

When I saw this pink beans for the first time(5 years ago)in the local farmer's market, I was so thrilled. So, what do they call it?...Cranberry Beans. But, my cooking experience wasn't that pleasant, you know! Due to lack of culinary skills back then(it doesn't mean that I am good now), the food whipped was a total flop. After that Y---y experience, I distanced myself from buying anything that is super glamorous. And typically blamed 'pink beans as the culprit to ruin my cooking'!!! Anyhow, now with improved knowledge of ingredients, basic science of cooking...I bought them again, so what if I cook them in my way. The korma came along very well, oh yeah...its tastee:)

Ingredients:

Cranberry beans - shelled 1 cup
Curry leaves few
Green chilies 3 - sliced
Onion 1 sliced
Ginger-garlic pate 1 spoon
Tomatoes 1 large chopped
Salt
Turmeric 1 pinch
Chili powder 1/2 spoon
Coconut milk 1 cup
Fennel seeds 1 spoon
Oil few spoons
Cilantro to garnish.

Method:

In a wide wok, heat oil. Add the whole spices and wait till they crackle.

Add curry leaves, chilies, ginger-garlic paste and onion. Fry real good.

Once the raw smell is gone, add tomatoes too. Fry till they wilt.

Add salt turmeric and chili powder. Further add the beans and a cup of coconut milk. Cover and cook till they are done.

Bring them to curry consistency...serve to go with roti, chappathi, iddiyappam, appam, dosa or idly.

26.7.10

Murg Makhani / Chicken Makhani - Chicken in Rich Almond based Sauce






Dum Ka Murg:

Ingredients:

For Marination:

Chicken thighs - preferably thighs cut into chunks
Onion bulb onion grated
Green chili 1 minced
Ginger-garlic paste 1/2 spoon
Yogurts
Lemon juice few spoons
Vinegar few spoons
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Kashmiri chili powder 1 spoon
Pepper powder 1/2 spoon
Coriander powder 1/2 spoon
Cumin powder 1/2 spoon
Garam masala powder 1/2 spoon.

Onion grated
Tomato 2 pureed
Saffron
Cardamon 6
Bay leaves 2
Almonds 15 - paste
Ghee for frying
Cilantro leaves few
Fresh Cream to garnish.

Method:

In a shallow pan, heat ghee and throw in the whole spices. Add onions and tomatoes, fry real good, once it is aromatic, add the marinated chicken. Cover and cook.

Further add almond paste, continue cooking. Once oil shows up on the top, add the chopped cilantro leaves, remove from heat.

Serve warm to go with your chappathis or rotis.