Chettinadu Kurma

Ingredients:
Brinjal/small egg plants - 4
Potatoes - 2 (medium size)
Onions - 2 (finely chopped)
Tomato (big) - 1 (finely chopped)
Salt (to taste)
Garlic - 2 big pods (crushed)
Mustard seeds - 1/2 tsp.
Fennel seeds/Sombu - 1/4 tsp.
Bay leaf - 1
Oil - 2 tbsp.
Coriander leaves & curry leaves - few

To grind into paste:
Grated coconut - 1/2 coconut
Dry red chilli - 4
Coriander seeds - 1 tbsp.
Cumin + Fennel seeds - 1/2 tsp.

Method:
Chop brinjal and potatoes into small pieces and drop them in water to avoid oxidation.
Grind the ingredients given in 'to grind'.
Heat oil and add the mustard, fennel seeds and bay leaf.
Allow the mustard seeds to crackle.
Add onion and saute till translucent.
Add tomato, salt and saute till mushy.
Add the brinjal, potato pieces (discard the water) and saute till the brinjal changes colour.
Add the ground paste and saute till the raw smell fades.
Now add the crushed garlic and saute for 2 minutes.
Pour required water, add curry leaves and coriander leaves.
Bring it to a boil.
Cook till the potatoes and brinjal are tender.
Remove and enjoy with idli or dosa.

Note:
This is how I ground the paste.
Add fennel seeds, cumin seeds, dry red chilli, coriander seeds in a mixie jar and grind them.
Add grated coconut, and pour little water.
Grind into paste.

Adapted from: Revathi Shanmugam

Sent off to CBB Series#2-Chettinad Special.

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Omelette Kurma/ஆம்லெட் குருமா

Ingredients:
For Omelettes:
Egg - 6
Green chilli - 1
Ginger - 1/2 inch
Coriander leaves - 2 tbsp.
Salt (to taste)
Oil

For kurma/gravy:
Onions - 4 (finely chopped)
Ginger - 1 inch
Garlic - 10 pods (small)
Tomato - 2 (chopped)
Tomato puree (canned or packaged) - 2 tbsp.
Fennel seeds - 1/2 tsp.
Cloves - 4
Cinnamon - 1 stick
Cardamom - 3
Dhagad phool/kal paasi - 1
Roasted and powdered cumin - 1 tsp.
Kashmiri red chilli - 1 tsp.
Coriander powder - 2 tsp.
Coconut slices - 1/3 cup
Coriander leaves - few (chopped)
Salt (to taste)
Oil

Method:
For Omelettes:
Grind ginger, green chilli, coriander leaves without water. Beat the eggs.
Add the minced mixture and salt to the egg and mix.
Prepare the omelettes. Cut them into pieces and keep aside.

For kurma:
Grind the fennel seeds, cloves, cinnamon. cardamom, kal paasi, ginger, garlic without water (spice mixture).
Grind the coconut pieces into a thick paste with a little water added. Keep aside.
Heat the oil in a kadai and add the onions. Saute till they change their colour.
Add the spice mixture and saute till the raw smell fades away.
Add the tomato pieces,salt and saute till they turn into pulp.
Add the puree and saute for a few minutes.
Add the powders and mix.
Add required water and bring it to a boil. Boil for 5 minutes.
Add the coconut paste and let it cook for 2 minutes. Then add the omelette pieces and coriander leaves. Serve.
______________________________________________________________________________

தேவையான பொருட்கள்:

ஆம்லெட்:
முட்டை - 6
பச்சை மிளகாய் - 1
இஞ்சி - 1/2 inch
கொத்தமல்லி - 2 மேஜைக்கரண்டி
உப்பு (தேவையான அளவு)
எண்ணெய்

குருமா:
வெங்காயம் - 4 (நன்றாக நறுக்கியது)
இஞ்சி - 1 inch
பூண்டு - 10 பல் (சிறிது)
தக்காளி - 2 (நறுக்கியது)
தக்காளி விழுது - 2 மேஜைக்கரண்டி (கடை)
சோம்பு - 1/2 தேக்கரண்டி
கிராம்பு - 4
பட்டை - 1
ஏலக்காய் - 3
கல் பாசி - 1
சீரகம் (வறுத்து பொடியாக்கியது) - 1 தேக்கரண்டி
காஷ்மீரி சிகப்பு மிளகாய் - 1 தேக்கரண்டி
கொத்தமல்லி பொடி - 2 தேக்கரண்டி
தேங்காய் - 1/3 கப்
கொத்தமல்லி - (நறுக்கியது)
உப்பு (தேவையான அளவு)
எண்ணெய்

செய்முறை:
ஆம்லெட்:
இஞ்சி, பச்சை மிளகாய், கொத்தமல்லி இவற்றை தண்ணீரில்லாமல் அரைக்கவும்.
முட்டை நன்றாக அடித்து இத்துடன் உப்பு மற்றும் அரைத்த விழுது கலக்கவும்.
ஆம்லெட்டாக சமைத்து துண்டுகளாக்கவும்.

குருமா:
இஞ்சி, பூண்டு, ஏலக்காய், பட்டை, கிராம்பு, சோம்பு, எல்லாவற்றையும்
தண்ணீரில்லாமல் அரைக்கவும் (அரைத்த மசாலா).
தேங்காயை கெட்டியாக அரைக்கவும். கடாயில் எண்ணெய் ஊற்றி வெங்காயம் சேர்த்து நிறம் மாறும் வரை வதக்கவும்.
அரைத்த மசாலா விழுதை சேர்த்து பச்சை வாசனை போகும்வரை வதக்கவும்.
தக்காளி மற்றும் உப்பு சேர்த்து குழையும் வரை வதக்கவும்.
பிறகு தக்காளி விழுதை சேர்க்கவும்.
பொடிகளை தூவவும்.
வேண்டிய அளவு தண்ணீர் ஊற்றி 5 நிமிடம் கொதிக்கவிடவும்.
தேங்காய் விழுதை சேர்த்து 2 நிமிடம் சமைக்கவும்.
ஆம்லெட் துண்டுகள் மற்றும் கொத்தமல்லி இலையை சேர்த்து உடனே பரிமாறவும்.

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Fish Kurma

Ingredients:
Fish pieces (of any choice) - 5
Onions - 2 (chopped)
Ginger - 1/2 inch
Garlic - 6 pods
Ripe Roma tomato - 1 (chopped)
Green chillies - 2 (slit)
Cumin seeds - 1 tsp.
Kashmiri red chilli powder - 1 tsp.
Coriander powder - 2 tsp.
Turmeric powder - 1/4 tsp.
Cloves - 4
Fennel seeds - 1 tsp.
Cinnamon - 1/2 inch
Poppy seeds - 2 tsp.
Grated coconut - 1/2 cup
Curry leaves - few
Coriander leaves - few
Salt (to taste)
Oil

Method:
Grind fennel seeds, cinnamon, cloves, garlic, ginger  and keep aside (masala paste).
Dry roast the poppy seeds till they turn golden color. Cool. Grind with coconut and little water.
Heat oil and add the cumin seeds. When cumin seeds crackle, add chopped onions and sauté till golden color.
Add the masala paste and sauté till the raw smell fades. Add green chillies and sauté for a few seconds.
Add tomato pieces and salt. Sauté till the tomatoes become mushy. Reduce the heat and add red chillies, coriander and turmeric powder. Stir well.
Now add the coconut and poppy seeds paste. Sauté for a few seconds.
Pour required water and bring it boil. Let it cook for 5 minutes.
Now add the fish pieces and cover cook for 10 minutes or until fish is cooked.
Again simmer for 5 minutes. Sprinkle with coriander leaves.
Perfect side dish for dosai and next for rice.

Note:
This kurma will be enjoyed by those who like to eat fish in any form.

Sent off to "CWS-Poppy" hosted by Cook Like A Bong and started by Priya.

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Mutton Kurma (Version 2)

Ingredients:

Mutton - ½ kg (cut into bite size)
Onions - 4 (medium)
Tomatoes - 4 (medium)
Potatoes - 1 cup (peeled and cubed)
Ginger garlic paste - 2 tsp.
Curry leaves - 10
Mint leaves - 15
Coriander leaves (chopped) - 2 tbsp.
Coconut milk (thick) - ½ cup
Salt (to taste)
Oil
Red chili powder - 2 ½ tsp.
Turmeric powder - ¼ tsp.
Green chilies - 3 (slit half lengthily)

To grind:
Cinnamon - 2 inches
Cloves - 3
Fennel seeds - 1 tsp.
Poppy seeds - 1 tbsp.
(Soak poppy seeds in hot water for 20 to 30 minutes)
Method:
Pressure cook the mutton with half tsp. of ginger-garlic paste, ½ tsp. red chili powder, turmeric powder, 1 cup of water and salt.
Grind the onion into paste.
Heat the oil in a kadai and add the onion paste.
Fry till it turns light brown color.
Add the ground paste, ginger-garlic paste, mint leaves, green chili, tomatoes, salt and fry.
Add the potatoes and the mutton (without water). Fry.
Add the red chili powder and mix well.
Add the mutton water (which was cooked in pressure cooker) and let it cook for 10 minutes (in medium flame).
When the potatoes are boiled, reduce heat and add the coriander leaves, curry leaves and coconut milk.
Remove from heat.
Enjoy with chapathi or hot rice.

Sent off to "Think Spice: Think Poppy Seeds" event (Think Spice series originally started by Sunita Bhuyan) and "EFM-Mutton Series" event.

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Chicken Kurma/Korma

I made some slight variations by adding a few drops of lemon juice instead of those fat, juicy tomatoes.

Ingredients:
Chicken pieces - 750 gm.
Onion - 1 cup (finely chopped)
Ginger paste - 1 tsp.
Garlic paste - 1 tsp.
Green chilies - 5 (slit lengthily)
Chili powder - 1 ½ tsp.
Coriander powder - 3 tsp.
Turmeric powder - ½ tsp.
Salt
Oil
Lemon juice - a few drops
Fresh coriander and mint leaves to garnish

Whole Spices:
Cinnamon - 1 stick
Cloves - 2
Cardamom - 2 (crushed)
Bay leaves - 2

To grind:
Grated Coconut - from ½ a coconut.
Cashew nuts - 10 (Soak in hot water for 20 minutes)
Poppy seeds - 1 tsp. (soak in hot water for 10 minutes)

Method:
Heat oil in pan. Add all the whole spices and let it jump.
Add onions and fry till golden color.
Add ginger and garlic paste and fry.
Add green chilies and sauté for a minute.
Add red chili powder, coriander powder and turmeric powder. Mix well.
Add chicken and sauté.
Now add 2 cups of water and salt. Let it cook by covering it with a lid.
Meanwhile grind coconut, poppy seeds and cashew nuts into a paste.
Once the chicken is fully cooked, add the ground paste and mix well.
Let it cook in low flame for 2 minutes. Remove from heat.
Garnish with coriander and mint leaves (which I didn’t add).
When you serve, add the lemon juice and mix well and serve.
Serves as a good side dish for rotis and chapthis.
Recipe source: Replacement with lemon juice from my husband's own recipe collection.
Note: Instead of lemon juice you can also add tomatoes.After frying onions add tomatoes and continue the method.

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Potato Kurma

This is the thick gravy version of the kurma.

Ingredients:

Potato - 3 (medium-peeled & diced)

Onion - 2 (medium-chopped)

Tomatoes - 2 (medium-chopped)

Garlic - 3 cloves (grated)

Ginger - 1.5 tsp (grated)

Green chillies - 2

Cashewnuts - 2 tbsp (I didn't add them)

Cloves - 2

Cinnamon - 2 inches

Cardamom - 1

Fennel seeds - 1/2 tsp

Cumin seeds - 1/4 tsp

Grated coconut - 2 tbsp

Red chilli powder - 1 tsp

Turmeric powder - 1 pinch

Salt (to taste)

Oil

Method:

Heat the oil in a pan.

To the oil, add the onion and fry till it changes to a light brown colour.

Add the ginger and garlic & saute for a minute.

Now add the tomatoes till they become mushy.

Meanwhile grind the green chillies, cardamom, cinnamon, cloves, cumin & fennel seeds.

Add the red chilli and turmeric powder & saute.

Now add the potato pieces & ground paste and mix well.

Add required water to the potatoes.

Cover it with a lid till the potatoes are boiled.

Grind the coconut into a paste.

Finally add the coconut paste, mix well and remove from fire.

Serves as a good side dish for idlis, chapathi, rotis, etc...

Recipe source : Chef Jacob's kongu cuisine collection.

Sent off to "RCI-Kongunadu cuisine" hosted by Priya and started by Lakshmi.

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Vegetable Kurma

Ingredients:
Vegetables - 1 cup (carrot, beans, green peas, potato)
Onion -1 (thinly sliced)
Garlic -1 tsp (grated)
Ginger - 1 tsp (grated)
Tomato -1 (chopped)
Green chillies - 2 (sliced)
Grated coconut - 1/4 cup
Red chilli powder - 1 tsp
Coriander powder - 1 1/2 tsp
Cumin seeds - 1/4 tsp
Cinnamon - 1
Cloves - 2
Salt
Oil
Coriander leaves - 2 tsp

Method:
Cut the vegetables in desired shape except green peas.
Heat the oil and add the cumin seeds, cloves and cinnamon.
When the cloves start to dance add the onion and fry .
Add the garlic and ginger and fry.
Add the green chillies and tomato pieces and fry.
Add salt.
Add the vegetables and saute.
Now add the red chilli powder and coriander powder. Fry for 1 minute.
Add 1 cup of water to boil the vegetables.
Meanwhile grind the grated coconut with required water in blender.
When the vegetables are boiled add the ground coconut.
Let it boil for 2 to 3 minutes.
Add coriander leaves and remove from fire.
Serve with chapathi.

Variation:
1.Soak 2 tablespoons of cashewnuts in hot water for 20 minutes. Grind them with coconut and add to boiled vegetables.
2. Powder 1 to 1.5 table spoon of chutney dal (fried channa dal or pottukadalai) and add it with the coconut in kurma. Stir for about every 3 minutes to avoid the lumps and sticking to the bottom
This recipe is sent off to Viki's "Side-dish for chapathi" event.

These are the awards given by Priyameena, Shubha, Saraswathi Iyer and Parita. Thanks so much Friends!







Blogger friends who tagged me- Priyameena, Parita and Saraswathi Iyer.

1.What is your current obsession?
Shopping.
2.What are you wearing today?
Salwar Kameez.
3.What is for dinner?
Chapathi and kadhai chicken.
4.What's the last thing you bought?
Vegetables.
5.What are you listening right now?
Vehicles' noise.
6.What do you think about the persons who tagged you?
Sweet persons and wonderful cooks.
7.List 5 places you wanted to visit in your lifetime?
Mauritius, Germany, Switzerland, Dubai and Russia.
8.What are your must-haves pieces in summer?
Drinking water, cotton wear, a/c,.......
9.Which language do you want to learn?
Spanish and Mandarin.
10.What is your favorite colour?
Red (before marriage), blue and pink (Now).
11.What is your favorite piece of clothing in your closet?
Pink churidar.
12. What is your dream job?
Entrepreneur.
13.What is your favorite magazine?
Vikatan.
14.If you had $100, what would you spend it on?
Kitchen gadgets.
15.what do you consider a fashion faux pas?
Inappropriate clothes.
16.Who are your style icons?
None.
17.Describe your personal style?
Simple.
18.What are your favorite movies ?
Long list...I will write 2 films -Santosh Subramaniam, Athadu.
19.Coffee or Tea?
COFFEE.
20.What do you do when you are feeling low or terribly depressed?
Burst into tears and start to whine to my husband and mom, pray to god and hear music. :D
21.Which other blogs you love visiting?
All blogs whenever time allows.
22.Favorite dessert /sweet?
Soan papdi, Badhusha and swiss roll.
23.Your favourite kitchen tool?
Good quality knife, my different sizes of grater and Philips Mixer.
24.What is your signature dish?
Mysore pak.
25.Who inspired you to start blog?
My Husband.
26.Reason for you to blog?
Want to share my recipes with others.
27.One vegetable you have not tasted yet?
Bread fruit (?).
28.What do you think is the 'big plus' which keeps you unique from others?
Driving car in India & USA (in our family).

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Tofu peas kurma

Ingredients:
Tofu - 20 cubes
Peas - 1/2 cup
Onion - 1 ( sliced)
Ginger - 1 inch ( grated)
Garlic - 2 cloves ( grated)
Tomatoes -2 ( chopped)
Garam masala - 1/2 teaspoon
Salt
Oil
Red chili powder - 1 teaspoon
Coriander powder - 1 teaspoon

For paste:
Poppy seeds - 2 tablespoon
cashew nuts - 2 tablespoons
Yogurt - 2 teaspoon
Grated coconut - 1 tablespoon (fresh or desiccated)
Green cardamom - 3

Method:
Soak the poppy seeds and cashew nuts in warm water for 30 minutes.
In another small pan, bring water to boiling point and turn off the flame. Slip in the green peas. Leave them inside boiling water for 5 minutes. Drain the water and keep it aside.
In blender add the soaked cashew nuts, poppy seeds, grated coconut, green cardamom, yogurt and grind them to a coarse stuff.
In a large frying pan, heat the oil, add onions, grated ginger, and garlic and stir fry for 3 minutes.
Add the tomatoes, salt and sauté.
Add red chili powder, coriander powder and mix well.
Add the peas and add the grinded paste.
Add some water and mix well.
Set the flame to medium position and cook for 10 minutes.
Fry the Tofu cubes on all sides till light golden brown in low flame.
Add this fried tofu to the boiling mixture and cook for 2 to 4 minutes.
Finally add the garam masala.

This will make a sumptuous meal along with any kind of Indian flat breads.

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Mutton Kurma

Ingredients:

Mutton - 1/2 kg
Onion - 2 (cut into pieces)
Ginger paste - 3 tsp
Garlic paste - 2 tsp
Tomato - 2 (cut into pieces)
Chilli powder - 1 tsp
Coriander powder -1 and 1/2 tsp
Turmeric powder - 1/4 tsp
Grated coconut - 1/4 cup
Green chilli - 2
Saunf - 1/4 tsp
Clove - 2
Cinnamon - 2
Poppy seeds - 1/4 tsp
Bay leaves - 2
Curry leaves - few
Corainder leaves
Salt
Oil

Method:
Pressure cook the mutton pieces with little bit salt, turmeric powder, and 1tsp ginger paste.
Add oil in a kadai on medium heat.
When oil is heated, add saunf, clove, cinnamon, bay leaves, onions, green chillis, and curry leaves.
Add ginger, garlic paste and fry.
Add tomatoes and stir till the tomato is boiled.
Add mutton pieces and stir.
Add chilli powder, coriander powder, and turmeric powder. Stir again.
Add salt and water. Let it boil for 3 minutes.
Grind the coconut and poppy seeds into a paste by adding required water.
Add the above coconut paste in the kadai.
Cook for 4 minutes.
Remove from burner.
Garnish as you wish.

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