Aloo - Palak Curry

Ingredients:

Potato/Aloo - 1 - remove skin and cut into small pieces

Boil these ingredients separately and mash this to a coarse paste:

Spinach/Keerai/Palak - 1 bunch
Tomato - 2(medium)
Green chillies - 5 nos
Fennel seeds(Soombu) - 1/2 tsp

For seasoning:

Onion - 1 - chopped
Ginger & Garlic paste - 1/2 tsp
Garam Masala powder - 1/2 tsp
Cloves & Cinnamon Sticks - 2 nos(each)
Fennel seeds - 1/2 tsp

Method:

1. Boil the slices potatoes until they are cooked.
2. Heat oil in a pan, add cloves, cinnamon, fennel seeds and wait until they splutter.
3. Add onion and fry until golden brown, then add ginger - garlic paste, garam masala powder and fry until the raw smell goes off.
4. Now add the cooked potatoes and the ground spinach/palak paste.
5. Add salt and let it boil for 2 mins.


Note:

-> Serve with Naan, roti, jeera rice, white rice....
-> Instead of potato, try with cooked channa....it will be yummy!

Vegetable Kuruma 3 (Without Coconut)

Ingredients:

Mixed vegetables - 1 cup (carrot,beans, peas, corn, potato, cauliflower, etc.,-your choice)
Chilli powder - 1/2 tsp or as per need
Garam masala powder - 1/4 tsp(optional)
Bay leaves - 2
Coriander leaves - A hand full
oil - 2 tsp
salt - 1/2 tsp or as per need.

For grinding:

Oil - 3 tsp
Fennel seeds - 1/2 tsp
cloves & cinnamon stick - 1 each
Onion - 1(big) - chopped
Ginger & Garlic paste - 1 tsp
Tomato - 2 - chopped
Turmeric powder - 1/4 tsp

Method:

1. Heat 3 tsp of oil in a pan, add fennel seeds, cloves, cinnamon stick. Wait to splutter and then add onion and turmeric powder and fry until golden brown.
2. Add ginger - garlic paste, and fry for a min.
3. Add tomato and fry until tomato is cooked well.
4. Let is cool and grind it to a paste.
5. Heat 2 tsp of oil in a pan, add bay leave and then the mixed vegetables.
6. Add salt and fry for 2 min. Then add the ground paste, and then add chilli powder, garam masala powder and let it boil until the vegetables are cooked.
7. Garnish with coriander leaves and serve hot.

Note:

-> Serve with roti, rice...

Egg Kuruma

Ingredients:

Boiled Egg - 4 nos
Onion - 1 - chopped
Tomato - 1 - chopped
Turmeric powder - 1/4 tsp
Green chilli - 4 nos
Mustard seeds - 1/4 tsp
Salt - 1/4 tsp or as per need
Oil - 2 tsp

For Grinding...

Grated coconut - 2 tsp
Cloves & Cinnamon stick(small) - 1
Aniseed(Fennel seeds) - 1/4 tsp
Cumin seeds - 1/4 tsp(optional)
Garlic - 2 nos
Ginger - 1 inch

Method:

1. Heat oil in a pan, splutter mustard seeds, add onion and green chilli. Fry until golden brown.
2. Add tomato, turmeric powder, salt and fry until oil gets separated.
3. Add the ground coconut paste and 1/4 cup of water let it boil for 5 mins.
4. Meanwhile cut the boiled eggs as required.
5. When the gravy become thick add the sliced eggs and mix gently.
6. Simmer gas and let it for 2 mins.

Hint:

-> When you boil eggs, add salt to it so that it wont crack.
-> Serve with aapam, idly, dosai, rice, roti/chappathi, biriyani, fried rice....Perfect match to all dishes.

Vegetable Kuruma - 2

Ingredients:

Potato - 2 - boiled
Green Peas - a hand full - boiled or fresh
Onion - 1 - Cut it lengh wise or as your wish
Tomato - 1 - chopped
Turmeric powder - 1/4 tsp
Coriander powder - 1/2 tsp
Curry masala powder - 1/2 tsp(optional)
Fennel seeds - 1/4 tsp
Oil - 3 tsp

For Grinding:
Grated Coconut - 3 tsp
Green chilli - 4 nos
Fennel seeds - 1/4 tsp
Ginger - 1 inch
Garlic - 4 nos
Poppy seeds - 1/4 tsp(optional)
Chutney dal - 1/4 tsp(optional)
Cloves - 1 nos
Cinnamon stick - 1/2"
Oil - 2 tsp(optional)

Method:

1. Heat a pan, add all grinding ingredients and fry in medium flame for 10 mins or until you see coconut is roasted well and getting nice aroma of all ingredients.
2. Let it cool, grind and keep it aside.
3. Heat oil in a pan, splutter fennel seeds, add onion and fry until golden brown color.
4. Add chopped tomato, turmeric powder, coriander powder, curry masala powder, salt and fry until oil gets separated.
5. Add boiled potato and green peas and mix well.
6. Add ground coconut paste, and 1 cup of water and mix well. If you add chutney dal and poppy seeds then add 1/2 cup water in additional.
7. Let it boil for 10 min, see the thickness of the gravy and finally add coriander leaves for garnishing. (Boil for few more mins, if gravy is not thick.)

Notes:

-> This kurma suits idly, dosai, chappathi/roti.
-> In our home, only on special occasions we'll prepare this dish.

Vegetable Kuruma - 1

Ingredients:

Carrot - 2 nos- cut into small pieces
Beans - 10 nos - cut into small pieces
Green peas - A hand full
Potato - - 1 nos - cut into small pieces
Big Onion - 1
Tomato - 2(medium)
Cumin seeds - 1 tsp
Grated Coconut - 3 tsp
Green chilli - 3 and chilli powder - 1/4 tsp(if needed)
Turmeric powder - 1/4 tsp
Oil - 3 tsp
Salt - 1/2 tsp or as per need
Curry leaves - few
Coriander leaves - few

Method:
1. Grind coconut along with 1/2 tsp of cumin seeds and green chillies and keep it aside.
2. Heat oil in a pan, splutter cumin seeds, add onion, curry leaves and turmeric and fry well
3. Add tomato and fry till oil gets separated.
4. Add vegetables, salt and mix well and let the vegetables to cook for 5 mins.
5. Add the grinned coconut paste now and check for spice and salt. Add more if needed.
6. Let it cook for few more minutes. Finally add coriander leaves.

Note:

Most of us know the only side dish for Poori/Bhatura as potato. Try this! Also for roti, Pulav you can try this as side dish. People who don't like garam masala taste will definitely like this kind of kuruma.

Cauliflower-Peas Masala/Curry

Ingredients:

Cauliflower - 1 nos
Peas - 1/4 cup
Ginger garlic paste - 2 tsp
Big Onion - 2 (chopped)
Tomato(Big) - 2 (Chopped)
Turmeric powder - 1/4 tsp
Chilli powder - 1 tsp
Garam masala powder - 3/4 tsp
Cloves - 3 nos
Cinnamon - 2 nos
Sugar - 1/4 tsp or less
Grated Coconut - 3 tsp
Poppy seeds - 1/2 tsp
Cashew - 2 tsp(optional)
Kesar color - A pinch(optional)
Oil - 3 tsp
Salt - 1/2 tsp or as per need.
Coriander leaves - A hand full

Method:

1. Take hot water in a vessel, not too hot. you should be able to keep your hands. Add a tsp of salt and soak cauliflower in that for 10-15mins and keep it aside.
2. Soak dry green peas in water for whole night, boil it and keep it aside. You can also use fresh green peas or frozen green peas.
3. Grind coconut, poppy seeds and cashew(optional) and keep it aside.
4. Heat oil in a pan, add cloves, cinnamon and wait for some time.
5. Add onion and fry for some time, then add ginger garlic paste and fry until raw smell goes off.
6. Add chopped tomato, turmeric, chilli powder, garam masala powder,Kesar color, sugar and salt and fry until oil gets separated.
7. Add coconut paste, and vegetables and wait until it gets cooked.
8. In between check for salt and spiciness. If you want you can add 2 tsp of butter now to bring restaurant taste. Finally add coriander leaves and mix well.

Note:

Best side dish for Naan, Roti/Chappathi, Pulav, Fried rice, Jeera rice. Bring restaurant in your home!

Chutney Dal Kuruma

Ingredients:

Grated coconut - 4 tsp
Chutney dal - 2 tsp
Green chilli - 3 nos
Turmeric powder - 1/4 tsp
Hing - A pinch
Aniseed(Sombu) - 1/4 tsp
Garlic - 1 nos.
Big Onion - 1(chopped)
Tomato - 1 (chopped)
Oil - 2 tsp
Salt - 1/2 tsp or as per need

Method:

1. Grind coconut, green chilli, chutney dal, garlic and aniseed
2. Heat oil in a pan, add aniseed, and onion. Wait for golden brown of onion.
3. Add tomato and fry well.
4. Add grinned coconut paste now and one cup of water and stir well. Else it will stick to the bottom.
5. Add turmeric, hing and salt and let it boil for 5 mins.
6. Finally add coriander leaves and mix well.

Note:

Chutney dal kurma suits idly and dosai. All my family members like this kurma. You feel like eating the kurma. Try it and tell me the fact.