Tag Archives: south indian cooking

VEGETABLE WHITE KURMA

Standard

This type of vegetable kurma  can be had with roti,parotta ,ghee rice or fried rice.q

Masala to be grinded

  • Coconut grated ____1/2 to3/4 cup
  • Green chillies_______3 to 4
  • Cashew nuts________7 to 8
  • Small onions________6 nos
  • Garlic______________few flakes
  • Ginger chopped___1 inch size
  • Fennel seeds______2 TBS
  • Cinnamon________2 pieces
  • Poppy seeds______2tbs
  • Cloves___________3nos

All these are to be grinded raw.

Vegetables _carrot,beans,potato,beans all these are to be cut and boiled orcan be cooked incooker in one whistle.

  • Onion____2 finely chopped
  • Salt as needed
  • Oil _______2 TBS
  • 1 TSP____fennel seeds.
  • Chopped coriander leaves 1 tbs

Method

  1. Ina saucepan put oil then add fennel seeds 
  2. Now add chopped onions to it.
  3. After saying add the grinded paste.fry till the raw smell goes.
  4. Add the boiled or cooked vegetables,required salt to it.when it mixes well add chopped coriander leaves.

 Bishi bhela bhath

Standard

Another rice variety from me.Many prepare  this in different ways. I learnt this from my mother.In this method rice and djal are cooked and then it is prepared.

Ingredients:

Rice_________3/4 cup

Toordhal____1/2 cup

Tamarind____a small lime size

Turmeric powder____1/4 TSP

Asafoetida______  1/4 TSP

Onions_____  2No

Veggies___peas,carrot,beans and potato cut into small squares.

Ghee_____ 3 to 4 tbs

Salt as required

Chopped coriander leaves

To roast and grind into coarse powder.

Red chillies___ 3to4

Channa dhal___3 TBS

Coriander seeds__3tbs

Dry roast these ingredients and grind into powder.

For frying:

Oil ___2 TBS

Shallots4to5

Coconut 3 to 4 TBS

Fry these ingredients lightly and then grind it coarsely without adding water.

For seasoning:

Mustard seeds_____1/4 TSP

Urad dhal__________1/2 TSP

Curry leaves______few

Method

  1. Cook rice and dhal separately.
  2. Keep cooker in stove.pour3 TBS ghee into it.
  3. Put onions first saute a little then add cut veggies saute
  4. Add tamarind extract (enough for cooking veegies)
  5. Now add turmeric powder,hing and salt.
  6. After the veggies are half way done add the powder to it and allow it to boil.
  7. Add cooked shal first and then cooked rice finally coarsely grounded coconut.
  8.  Add seasoning and chopped coriander leaves.
  9. If needed add more ghee
  10. It will be loose initially but will set after sometime.
  11. Serve with papad or vadams.

South Indian cooking,lunch box recipe,sambar sadam, rice recipes.