KURMA FOR APPAM

 INGREDIENTS

1. 
   Carrot                                   1
   
2. French beans                        10
3. Green peas                           handful
4. Tomato                                 2
5. Onion                                   1
6. Water                                    5 cups
7. Salt                                       2 tsp
8. Turmeric                              1/2 tsp
9. Chilly powder                      1 tsp

FOR GRINDING

1. Extracted coconut                1 cup
2. Fennel seeds                        3 tsp
3. Jeera                                    1 tsp
4. Cinnamon                             2"
5. Lavang                                 5
6. Cardamom                            2
7. Garlic                                   10 pods
8. Ginger                                 1"
9. Coriander seeds                  1 tbsp
10. Roasted gram                      3 tbsp
11. Mint leaves                        little
12. Coriander leaves                handful

FOR SEASONING

1. Oil                                   3 tbsps
2. Mustard seeds                 1/2 tsp
3. Bengal gram                   1 tsp
4. Urad dhal                        1/2 tsp
5. Hing                               1/4 tsp

METHOD

• Cut onion, vegetables, and tomatoes, grind masala to a smooth paste.
• Heat oil, splutter mustard seeds, fry bengal gram, urad and himg.
• Add onion and fry for a while, add tomatoes, vegetables and fry until tomatoes are mashed.
• Add masala paste and fry for a minute, sprinkle turmeric and chilly powder.
• Add water, salt and stir well, cook for one whistle.
• Serve with appam dosa.

POTATO AND PEAS KURMA

 INGREDIENTS:-

1. 
   Potatoes                    6 
2. Green peas               1/2 cup
   
3. Green chilies            4
4. Garam masala          2 tsp
5. Turmeric                  1 tsp
6. Chilly powder          1 tbsp
7. Dhania powder        1 tbsp
8. Salt                           2 tsp
9. Jaggery                     1 tbsp
10. Water                        1 cup+1/2 cup
11. Bengal gram flour    2 tbsp
12. Oil                             1/4 cup
13. Coriander leaves       handful

FOR GRINDING:-

1. Onion                      2 nos
2. Tomatoes                6 nos
3. Ginger                    1"
4. Garlic                     10

METHOD:-

• Cut potatoes into 1" pieces, make a paste of bengal gram flour adding 1/2 cup of water.
• Grind onion, tomatoes to a smooth paste separately.
• Grind ginger- garlic paste to a smooth paste. Slit chilies.
• Heat oil in a kadai, fry potatoes till crispy and changes to light brown in color.
• Fry adding ground onion paste, fry for 1 minute.
• Add ginger-garlic paste and fry, add tomato paste and fry on low heat.
• Add turmeric, chilly powder, dhania, salt and mix, close with a lid and cook for 2 minutes.
• Add water and bring to boil. Add fried potatoes and peas.
• Stir in the bengal gram flour paste, add water.
• Add garam masala, jaggery and cook on low heat for 10 minutes.
• Garnish with coriander leaves. Serve with sesame parathas.

SIMPLE KURMA

 INGREDIENTS:-

1. Onion                         2
   
2. Boiled potato             1
3. Green chilies             5
4. Ginger-garlic paste    1 tsp
5. Coriander leaves        little
6. Mint leaves                little
7. Salt                            2 tsp
8. Water                        5 cups

FOR POWDER MASALA:-

1. Roasted gram            2 tbsps
2. Cinnamon                 1"
3. Cloves                       5
4. Fennel seeds              1 tsp
5. Jeera                           1 tsp
6. Pepper                        5
7. Coriander powder     1 tsp

FOR SEASONING:-

1. Mustard seeds            1 tsp
2. Urad dhal                    1 tsp
3. Bengal gram               1 tsp
4. Hing                            1/4 tsp
5. Curry leaves                 few
6. Oil                               3 tbsps

METHOD:-

• Mash potato, cut onion, mint, coriander leaves,and slit chilies.
• Heat oil, add seasoning, crackle mustard, fry dhal, curry leaves and hing.
• Add onion and saute till transparent, add chilies, ginger-garlic paste and fry.
• Add powdered masala and mix, add mint and coriander leaves.
• Add salt, mashed potato and water, bring to boil and reduce flame.
• Cook for 10 minutes, and serve with idly, rava idly.

Vegetable gravy

Ingredients for kurma

1. Carrot                   1 cup
2. Potato                   1 cup
3. Beans                   1 cup
4. Tomatoes              1 cup
5. Onion                    1 chopped
6. Coriander leaves   handful
7. Mint leaves           little
8. Curry leaves         little
9. Turmeric powder  1/2 tsp
10. Chilly powder       2 tsp
11. Garam masala       1 tsp
12. Salt                        2 tsp
13. Water                     6 cups

For seasoning

1. Oil                       3 tbsps
2. Mustard seeds      1/2 tsp
3. Urad dhal             1/2 tsp
4. Bengal gram dhal 1 tsp
5. Hing                      a pinch

For Grinding

1. Coconut grated       1 cup
2. Coriander seeds     1 tbsp
3. Fennel seeds           1 tbsp
4. Jeera seeds              1 tsp
5. Cashew nuts            10 nos
6. Cinnamon                1"
7. Lavanga                   5
8. Ginger                      1"
9. Garlic                       6 cloves
10. Roasted gram           3 tbsp

Method

• Grind the masala ingredients to a smooth paste.
• Heat oil in a Kadai or cooker add the seasoning, curry leaves, hing, and onion.
• Fry till light brown now add tomatoes, little salt mash well.
• Finally, add vegetables and fry well.
• Add the ground masala to it mix well.
• Now add turmeric.chilly powder, salt, and water.
• Pressure cook for 2 whistles or cook for 20 minutes in a Kadai.
• Check salt and garnish with coriander and mint leaves.
• Serve with chapati, variety rice.

Peas Kurma

Ingredients 

1. Peas                        -   1 cup
2. Onion                      -   2 medium size
3. Tomato                    -   1 big
4. Coconut                   -   1tbsp
5. Ginger                      -   1/4"
6. Garlic                       -   6pods
7. Byadagi chilies        -   8nos
8. Dry coconut             -  1tbsp[or fresh coconut]
9. Cinnamon                -    1"
10. Cloves                     -    6
11. Sombu                     -   1tp
12. Coriander seeds       -   1tbsp
13. Rice                         -   1tsp
14. Salt                          -   1tp
15. Turmeric                  -   1/4tsp
16. Oil                           -   3tbsp
17. Bengal gram             -   1/2tsp
18. Urad dal                   -   1/2tsp
19. Water                      -   1 cup

For Seasoning :

• Mustard seeds       -   1/4tsp
• Urad dal               -   1/4tsp
• Curry leaves         -    few

Method:

• Fry 1 onion, chilies, coriander seeds, rice, bengal gram, urad, cinnamon,  cloves,sombu, ginger, garlic, coconut, tomato adding 1tsp of oil until rice puffs up.
• Grind to a smooth paste. Cut onion.
• Heat oil add seasoning, fry onion, curry leaves till crisp.
• Add peas, masala to it and fry.
• Add water, salt, turmeric and mix well.
• Bring to a boil and simmer on a low heat for 20 minutes.
• Garnish with coriander leaves and cut onion.
• Serve with Nan, chapatis.

Paneer Kurma with chappatis

Ingredients

1. Paneer                           1 pack
2. Onion                            1 medium
3. Tomato                          3 medium
4. Ginger                           1/4"
5. Garlic                            6 pods 
6. Coriander powder         2tsp
7. Ga ram masala              1tsp
8. Fresh cream                  1tsp
9. Fresh curd                     1/4 cup
10. Chilly powder               1 tsp
11. Turmeric powder          1/4tsp
12. Sugar                             1tsp
13. Salt                                1tsp
14. Cinnamon                      1"
15. Cloves                            5
16. Cardamom                     2
17. Oil                                  1 tsp+2 tbsp
18. Coconut                          1 tbsp

Method :

• Fry onion, tomatoes, coconut, cinnamon, cloves and grind wit
• Whip fresh cream and curd and keep aside.
• Heat oil add the grounded paste and fry for 3 or 4 minutes.
• Add salt, chilly powder, turmeric and sugar.
• Mix well and add wiped cream and curd.
• Close the lid and simmer for 20 minutes.
• Deep fry paneer and add to the gravy.
• Stir well and add coriander and mint leaves.
• Simmer for 5 more minutes.
• Serve with chapatis