Topic started by food lover (@ pool-141-154-50-160.bos.east.verizon.net) on Wed Oct 15 16:54:14 .
All times in EST +10:30 for IST.

hi i have been following this forum for the past few months.iam a food loving person but now iam all alone in US yearning for tasty foods.iam learning to cook now and i found this forum very helpful.please give me recipe for kurma(i want it spicy)that goes well with veg. briyani.thank u.

Responses:

• From: Kavi (@ 213.78.86.89) on: Thu Oct 16 03:36:57 EDT 2003
  
  Hello Food Lover,
  
  There are different ways of making kurma. I got these from various websites. Some are the contributions of this forum hubbers.You can make it spicy as per your needs. But they taste the best as they are. Hope you enjoy them. Happy Cooking!!
  
  VEGETABLE KORMA
  Ingredients:
  100g paneer
  400g boiled carrots, beans, potatoes & peas
  100g oil
  10g coriander leaves
  100g cream
  5g garam masala
  10g ginger-garlic
  200g milk
  2 onions
  5g chili powder
  Salt to taste
  3 tomatoes
  3g turmeric
  Method:
  1. Heat oil in a wide pan, fry the paneer pieces and keep aside. Fry the onions and ginger-garlic paste until golden color.
  2. Now add turmeric, chopped tomatoes, chili powder, cilantro, garam masala, salt and fry for 5 minutes.
  3. Then add chopped potatoes, carrots, beans, peas, fried paneer pieces, milk, cream and cook for 5-6 minutes or until done.
  4. Serve hot with naans or plain rice.
  ***************************************
  
  ALOO KORMA
  Ingredients
  Aloo - 2 boiled and peeled
  Peas - 1/2 cup cooked
  Onion – 1 big thinly sliced
  Tomato - 2 finely chopped
  Khus Khus or poppy seeds - 1 tbsp
  Coconut - 1/4 cup grated
  Garlic - 4 cloves
  Cinnamon - 2 peiecs
  Sauf - 1 tbps
  Cloves - 3
  Cardamom - 2
  Red Chilly powder - 2 tsp
  Salt as per taste
  Karipatha - 1 sprig
  Green Chilly - 2 split
  Coriander leaves - 2 tbsp finely chopped
  Oil - 1 tsp
  
  Method:
  
  Grind coconut, garlic, cinnamon, cloves, 1 tsp sauf, cardamom and poppy seeds to a fine paste. Heat oil in a kadai. Add the remaining sauf to it. Allow it to splutter. Add the onion and green chilly to it and fry till the oinion starts browning. Add the karipatha and fry for a sec. Add the to amtos and fry till they become mushy. Add the ground paste and 1 cup water. Allow the paste to boil. Chop the potatoes and add it to the kadai with the peas. Also add the salt and chilly powder. Allow the the kurma to boil nicely. The kurma with thicken. Switch of the heat and add the corinader leaves. Serve hot with chapathi or puri.
  
  *************************************
  
  TOMATOES PEAS KORMA
  
  Ingredients:
  5-6 tomatoes, chopped finely
  1 cup fresh peas, shelled
  2 cups thick coconut milk
  A pinch of turmeric powder
  2 tbsp coriander seeds
  1/2 fresh coconut, grated
  4-5 green chilies
  1" piece of ginger
  5-6 raisins
  2 tsp oil
  Salt to taste
  1 onion, finely chopped
  1 tsp cumin seeds
  2 sprigs curry leaves
  2 tbsp ghee or butter
  1/2 cup paneer cubes, fried in ghee for garnishing
  
  Method:
  Heat oil in a frying pan and fry the coriander seeds and grated coconut until an aroma comes.
  Remove from the heat and grind to a fine paste along with ginger, green chilies and raisins.
  Heat ghee in the same pan, add cumin seeds, curry leaves and sliced onion. Saute till the onion is fried well.
  Then add chopped tomatoes, fresh peas and simmer for few minutes. Then add the ground paste and saute for 5 more minutes.
  Now add coconut milk, salt and turmeric powder. Simmer till everything is cooked and the gravy becomes thick.
  Serve hot with chapathi, puri or pulao rice.
  ***********************************************
  
  CAULIFLOWER KORMA
  Ingredients:
  2 lbs. culiflower, cut into florets
  1 large onion, cut into cubes
  3 medium tomatoes, cut into cubes
  1 tsp. red chili powder
  1 tsp. coriander seeds
  1/2 tsp. cumin seeds
  1/4 cup vegetable oil
  1/2 cup yogurt
  1 cardamom
  3 whole cloves
  3 tsp. ginger-garlic paste
  1/4 tsp. turmeric powder
  Salt to taste
  10 curry leaves
  1 fistful coriander leaves
  3 tsp. poppy seeds or khus khus seeds
  Method:
  1. Powder together cloves, coriander seeds, cumin seeds, cardamom, poppy seeds and keep aside.
  2. Mix onion and tomato pieces and grind to a smooth paste. Keep aside.
  3. In a large dish, add the above paste and powder, ginger-garlic paste, red chili powder, turmeric, salt, yogurt and cauliflower florets. Mix well and keep aside.
  4. In a deep non-stick skillet, heat oil, add curry leaves and coriander leaves. Immediately add the above cauliflower mixture and fry for five minutes on high heat.
  5. Now reduce the heat to just below medium and add one cup of water, stir and cover. Cook until the sauce thickens. Serve hot with any kind of rice, paratha, dosa and puri
  ******************************************
  
  Navratan Kurma
  
  Ingredients:
  1. Carrot, Beans, Peas, Capsicum, Cauliflower - 250 gms each.
  2. Tomatoes - 750 gms
  3. Onions - 500 gms
  4. Ginger - 2" piece
  5. Garlic - 15 pods
  6. Cashews - 10
  7. Curd - 1/2 cup
  8. Kashmiri Chilli powder - 4-5 tbsp
  9. Sugar - 1 tsp
  10. Ghee - 2 tbsp
  11. Oil
  12. Salt - to taste
  
  Navratan Masala
  3 tbsp Cumin Seeds (Jeera)
  2 tbsp Coriander Seeds (Dhania)
  2 tbsp Cardamon Pods (Elaichi)
  2 tbsp Peppercorns (Kali Mirch-Milagu)
  1 tbsp Cloves (Lavang-Krambu)
  1 tbsp Fennel Seeds (Saunf-Sombu)
  1 tbsp Nutmeg (Jaiphal-Jaadhikkai)
  2 Cinnamon Sticks (Dalchini-Pattai)
  2 Bay Leaves(Tej Patta-Brinji)
  
  For Garnishing
  1. Full Cream - 100 gms
  2. Corrainder Leaves
  Method
  1. Dry roast the ingredients for Navratan Masala one by one and blend them together to get a coarse powder. Boil the cashews and grind them to a paste.
  3. Cut the onions into chunks, boil and grind to a paste.
  4. Dice the vegetables and parboil them.
  5. Finely chop tomatoes, ginger and garlic.
  6. Heat 1 tbsp oil and saute tomatoes, ginger and garlic for 2-3 mins and blen them to a fine paste.
  7. Heat the ghee and 2-3 tbsp of oil in a deep pan.
  8. Add the boiled onion paste, sugar and saute till it changes colour to a light brown.
  9. Add salt, chilli powder, navratan masala and mix well.
  10. Add the tomato paste and cook for 5 mins.
  11. Add the cashew paste and 2 cups of water.
  12. After it comes to a boil, add vegetables and cook for 5 mins.
  13. Simmer, add curds cover and cook till oil separates.
  14. Garnish with cream and chopped corriander leaves.
  
  Enjoy!!
  
  
• From: foodlover (@ pool-141-154-50-160.bos.east.verizon.net) on: Thu Oct 16 12:17:41 EDT 2003
  
  hello kavi thank u very much for all the recipes.will start trying it from today onwards
  
  
• From: Sushma Udupa (@ adsl-66-142-143-188.dsl.hstntx.swbell.net) on: Wed May 26 16:58:15
  
  Hi Kavi,
  
  Your recipes are amazing. I would love to try your recipes. If its possible, please give me the recipe for ghee rice kurma. Thank u.
  
  
• From: sridevi (@ 203.193.135.210) on: Sat Jun 5 04:42:53 EDT 2004
  
  samachi parthuvitu solgiren
  
  
• From: srilatha (@ m-168.ppp.uno.edu) on: Tue Aug 3 15:11:01
  
  I liked ur recipes very much. Can u please send me a recipe of sambhar , dal, simple biryani? The problem is I cook them but they don't taste good.I make mistake in tamarind paste,salt or other simple things.
  
  

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