Vegetable Korma

The korma (sometimes spelt kormaa, qorma, khorma, or kurma) is a mild, pale, creamy, curry dish originating in South Asia^[1] and can be made with yoghurt, cream, nut and seed pastes or coconut milk. ^[1] Both vegetarian and non-vegetarian kormas exist.

(Source:Wikipedia)

As mentioned there are different versions of korma and all of them are unique in their own way. Here i would like to share the recipe of mixed vegetables cooked in onion, cashew and yoghurt sauce. We can make this korma as rich as possible. This can be the best choice of gravy when it comes to party's. I made this on my daughter's birthday party and it was a big hit. So now for the recipe

INGREDIENTS

Mixed Vegetables - 2 cups ( I used Carrots, Beans, Cauliflower, Peas, Green Pepper, Potato)
Red Onion - 2 (Big)
Tomatoes- 2 (Medium)
Cashews- a handful (the more u add the richer the gravy is)
Ginger - 1tbsp (chopped finely)
Garlic - 1tbsp (chopped Finely)
Green Chillies- 4 (chopped finely)
Yogurt/Evaporated Milk- 1 cup
Cinnamon Stick- 1 Inch
Cardamom-3
Cloves-5
Black Pepper-5
Bay leaves-3 to 4
Cumin Powder-1tsp
Coriander Powder-1tsp
Chilli powder-1tsp
Turmeric - 1tsp
Coriander leaves- 1/4 cup chopped

METHOD

1. Heat a little oil in pan. saute cinnamon, cardamom, cloves, black pepper, bay leaves.
2. Add Ginger Garlic, green chillies, cashews, chopped onions and saute for 4 to 5 mins. add some salt it helps the onions cook better.
3. Let this cool and then blend it into a fine paste.
4. Transfer the paste into the pan and saute for a min.... add the coriander powder, cumin powder, chilli powder, turmeric .. add some water to get gravy consistency.
5. Now add the yogurt/evaporated milk to this mixture.
6. Simultaneously pressure cook or microwave the vegetables along with some salt
7. Add the cooked vegetables to the gravy bring it to boil.
8. Finally garnish with chopped coriander leaves.
9. Serve hot with rotis, parathas, or rice.
   

Okra/Bhindi/lady's finger Masala

Sorry took a break from blogging..... not too long though.... The other day i was surfing for bhindi masala and came across this wonderful gravy in some blog.... Before i cud forget the recipe here goes the rich and tasty bhindi masala....

INGREDIENTS

Okra- 1lb
Red Onion - 1
Tomato - 2 Diced
Cashews- 8
Khus Khus- 1tbsp
Green chilli - 1
Saunf - 1tsp
Jeera - 1tsp
Coriander powder- 1tbsp
Red chilli Powder - 1tbsp
Garam Masala Powder - 1tbsp
Butter - 1tbsp

METHOD

1. Clean and Cut the okra length wise (1inch). In a deep frying pan add a little oil and fry the okra until they are tender and cooked. Keep it aside in a paper towel.
2. Now grind the onions cashews and khus khus into a thick paste.
3. Take some butter in the pan and spluttter saunf and jeera and then add a slit green chilli. Now add the ground paste and fry for 5mns or until the raw smell of onion leaves.
4. Then add the diced tomatoes and fry for some time until the oil leaves the sides
5. Add all the coriander, chilli, garam masala powders and stir well for a couple of mins
6. Now add the fried okra to this gravy. Add some water to match ur consistency for the gravy...
7. Garnish with some chopped coriander leaves and serve with roti's or chappati's..

Ivy Gourd/Tindora/Dondakai/Kovakkai Pepper curry

Ivy gourd is a good source of several micronutrients, including vitamins A and C. In India, ivy gourd is often recommended to diabetics due to its low glycemic index and its possible ability to help regular blood glucose. So lets all start eating Ivy Gourd for the natural goodness it has. Here goes a south indian style of making Ivy Gourd curry.

INGREDIENTS

Ivy gourd/Tindora- 1 lb
Red Onion - 1 Medium sized
Mustard seeds-1tsp
Jeera-1tsp
Turmeric Powder-1tsp
Red chilli powder-1tsp
Green chilli-2nos
Coriander Powder-1tsp
Pepper powder-1tbsp
Oil
Salt to taste

METHOD

• Cut the Ivy Gourd into 4 pieces length wise. Cut the onions also in length wise.
• Heat Oil in the pan and splutter mustard, jerra. then add the green chillies and curry leaves.
• Add the Onions and fry till they turn transparent. then add the ivy gourd and saute for sometime. close the lid and let it cook for 10mns
• Then add the turmeric/Coriander/chilli powder and mix well. Again close the lid and cook for 10mns
• Finally add the crused pepper powder and salt to the vegetable and mix well. Leave on fire for 5 more mns.
• Now Your Tindora is ready to Serve with Hot Rice/Jeera Rice/Roti.

Gobi Masala

Its Cauliflower season though we get it all through the year December to march is the best period when we can get the best tasting cauliflowers. A vegetable rich in Vitamin C did you know that it helps to prevent cancer. Yes studies have revealed that Cauliflower and other cruciferous vegetables, such as broccoli, cabbage, and kale, contain compounds that may help prevent cancer. These compounds appear to stop enzymes from activating cancer-causing agents in the body. With this note go ahead and try this tasty Cauliflower masala.

INGREDIENTS

Cauliflower - 2 cups (florets seperated)

Onion-1Big (chopped finely)

Tomato-1 (chopped Finely)

Tomato Puree-4tbsp (I used Pasta Sauce)

Ginger Garlic-2tbsp chopped finely(alternatively u can use the paste i like it this way)

Green chilli-4 chopped

Oil-2tsp

Jeera-1tsp

Fennel seeds-1tsp

Red chilli pwdr-1tsp

Turmeric Pwdr-1sp

Coriander Pwdr-1stp

Salt to taste

METHOD

1. Heat the oil in a pan. Splutter jeera, fennel seeds, then add the green chillies and ginger garlic.
2. Add the turmeric pwder and then add the onions and fry until they turn golden then add the tomatoes and let it cook for some time
3. Now u can add the gobi florets and stir for a while then close the pan and let the gobi's cook for a while
4. Once the gobi's are cooked u can add the tomato puree and add all the red chilli pwdr, coriander pwdr and if u prefer some garam masala pwdr.
5. Dont miss the salt. Let everything get mixed well. Bring it to boil and then garnish it with coriander leaves squeeze in some lime juice and may be u can add a tsp of butter on it for the rich taste.

Spicy Chana Dal Masala

This is a chettinad Side dish. It tastes really great. Its cooking chana dal in a mix of spices with a blend of coconut to give the rich taste. Oooff ... relishing taste... just try this recipe and am sure your loved ones will like it. It goes well with chapatti, roti or even rice.

I got this recipe from Hema of THM. Thanks Hema it came out really well.

INGREDIENTS

Channa dal-1 cup

Onion- 1 Medium sized finely chopped

Tomato-1 medium sized finely chopped

Green chillies-2nos finely chopped

Ginger-garlic paste-2 tbsp

Butter-2 tbsp

Oil

Coriander leaves chopped

Salt to taste

Paste 1

Coriander seeds-6tbsp

Cumin seeds-1 tbsp

pepper corns-1 tbsp

Rice-2tbsp

Whole red chillies- 8 to 9

Whole garam masalas-1 tbsp

Mustard1 tbsp

channa dal1 tbsp

Dalia -1tbsp (pottukadalai)

Paste 2

Coconut-1/4 cup

Poppy seeds-2 tbsp

Fennel seeds-1 tsp

METHOD

1)Heat the Pan add a little Oil & roast all the Ingredients for the paste 1.Let it cool and make a paste. Grind all ingrediants which is given in paste 2 and keep it aside

2)Heat butter and oil in the pan and saute the chopped onions and green chillies till golden brown

3)Now add turmeric powder and ginger-garlic paste and saute for 2 mins.

4)Add chopped tomatoes and fry till the oil leaves the sides.

5)Add the Ground paste 1 and fry till the paste turns slightly brown.

6) Now add half cooked channa dal (Microwave the chana dal for 2 or 3 mns) and fry for sometime.

7)Add salt and water and mix well.

8) Pressure cook for 15-20 minutes till the dal is soft and done.

9) Once its done remove from the cooker and add coconut paste 2 and let it boil for some more time.

10)Finally garnish with fresh coriander leaves, and serve hot with chapattis or Rice.

Vegetable Navratna Korma

When we think about making a sidedish for our roti's/chappati/naan we often end up with a onion base/tomato base/ coconut base gravies. It was so boring. I was hunting for something new and came across this recipe. he Veggie version of Navratna korma.... It is a rich and healthy mix of vegetables cooked in milk. here goes the recipe

INGREDIENTS
Carrots-1cup(chopped)
Beans-1cup(chopped)
Peppers-1cup (if u have diff colours it looks colourful)
Cauliflower-1cup(chopped)
Peas-1/2cup
Potatoes - 1cup(chopped)
Tomato-1cup(chopped)
Ginger Garlic - 1tbsp (i prefer to add thinly sliced)
Green chillies - 3nos (chopped finely)
Coriander-for garnish
Milk-2 cups
Corn flour-1tsp
Red chilli pwdr - 1tsp
Garam Masala - 1tsp
Coriander Pwdr - 1tsp
Turmeric Pwdr - 1tsp
Saunf-1tsp
Jeera-1tsp
Bay leaves-2nos
Oil - 2tsp
Salt to taste

METHOD
1)Heat Oil in the pan. Splutter saunf,jeera and bayleaves.
2)Now add the chopped chillies,ginger garlic and let fry for sometime till the raw smell goes off.
3)Mix turmeric,chilli,coriander in a lil water and add it in the pan this will avoid the pwders from burning
4)Mix it all well wait till the oil seperates and then add all the vegetables except pepper and tomatoes
5)Once all the vegetables are half done add peppers and tomatoes and allow it to boil for another few mns
6)Add the garam masala now. Mix the corn flour in the milk and add it to the veggie mix.
7)Let it to boil for sometime add salt to taste
8)Garnish it with some chopped coriander leaves.

You can add fried panner if u like them. I dont add it for health reasons. But once in a while its okay to have real richie food... hmm... smells good ... ready to eat....