Topic started by Bala (@ 65.199.156.16) on Fri Jul 27 12:31:03 .
All times in EST +10:30 for IST.

There are many variations, May request the forum members to contribute their version.
Of course Mr.Hemant can you please jump in to lead

Responses:

• From: VeeJay (@ 192.131.85.30) on: Fri Jul 27 14:09:38
  
  Dear Bala, there is way too many thread on kurma, if only you have used the search engine or looked under the http://www.forumhub.com/southfood
  section, you would have found the appropriate threads...
  
  Anyway here is the link...
  http://www.forumhub.com/southfood/19784.00.01.58.html
  http://www.forumhub.com/southfood/5253.12.08.29.html
  
  
• From: Hemant (@ 203.199.224.188) on: Mon Jul 30 04:24:51
  
  Hello Bala,
  Thanks for inviting me to post my recipe for KURUMA.
  This Kuruma or Kurma is an amazing thing.It tastes different every 50 kilometers and is surprisingly a tasteful thing that goes very well with almost anything.Today I am in Madras but will surely post my recipe tomorrow from Bangalore.
  
  
• From: Hemant (@ caltiger-2mb-isp.bng.vsnl.net.in) on: Fri Aug 3 06:23:40
  
  VEGETABLE KURMA
  
  Kurma preparation is a very fine art taken to its zenith by the Deccan and Southern Muslim Master cooks.I have been experimenting to prepare this work of art for a long time in different ways. It tastes different and really tasty in Hydrabadi, Tamilnadu, and for that matter any version you make.
  Today I will post this recipe with a view to really make one happy to prepare and enjoy it afterwards.
  
  
  INGRERDIENTS
  
  350 Gms Diced vegetables (potatoes, carrots, Knol khol, BeansGreen Peas)
  2 Nos Medium sized Onions made into paste
  10 Pods Garlic make in a fine paste
  3" piece Ginger Make a fine paste
  2 Nos Medium sized Tomatoes diced in small pieces
  1 cup Coconut Milk (150 ml)
  Or
  25 Gms Khus khus (ghasghasa) made into paste
  2 spoons Garam Masala
  1/2 spoon Turmeric
  2 spoons Chilli powder
  6 Nos Cloves
  2" pcs, 3 No Cinnamon
  5 Nos Cardamom
  1/2 sp. Cinnamon Powder
  Salt to taste
  1 sp. Lime Juice
  oil for Tampering and frying
  Water as per need
  
  
  METHOD OF PREPARATION
  
  Partially steam cook the diced vegetables in a pressure pan after adding little salt and a little sugar to preserve the green colour of vegetables.Set aside.
  Take a ladleful of cooking oil in a kadai and heat on a medium flame.After the oil is hot, add cloves,cinnamon and cardamom When cloves start popping, add Onion paste. Stirr and fry till oil starts seperating.Now add Ginger and Garlic pasted and fry for about a minute and half. Now add diced Tomatoes and fry till Tomatoes become soft.
  
  
  Now add Garam Masala, Chilli powder, salt and Turmeric powder and stirr fry for 30 seconds.Now add Coconut milk or Khus Khus Paste.If you are using Khs Khus Paste, add 1 cup of water and bring the masala mix to a boil.Once the Masala mix is boiling, reduce the flame to slow.Add this mix to Semi cooked vegetables in the pressure pan .Now cover with pressure lid and steam cook for two whistles.Immediately cool the cooker with tap water.Check if geen peas are properly cooked, if not cook for further one whistle.
  Once the Kurma is ready , remove the lid of the pressure pan and check for salt.Now add one spoon of Lime Juice and 1/2 spoon of Cinnamon powder.Cook on direct flame without lid for about two to three minutes.
  
  Your Vegetable Kurma is ready.Enjoy !!!
  
  
  
  
• From: Rishi (@ proxy3-external.avnl1.nj.home.com) on: Tue Aug 7 21:10:19
  
  Can any one tell me how to make the Red Kurma with flowing oils and garic and cahew which we eat in Triplicane cafe
  
  
• From: Rishi (@ ool-4573cdcb.dyn.optonline.net) on: Sat Sep 25 16:49:21
  
  Can any one tell me how to make the Red Kurma with flowing oils and garic and cahew which we eat in Triplicane cafe in Madras
  
  

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