MILKY GREEN GRAM GRAVY

Ingredients:

Whole green gram- 2 cups

[soak in enough water for a few hours, then pressure cook them for 2 whistles.

Ghee- 2 tbsp
Oil-2 tbsp
Warm milk- 2 cup
Enough salt
Turmeric powder- 1/2 tsp
Lime juice- 1/2 tsp
Grind the following ingredients to a fine paste:
Coriander leaves- 1 cup
Green chillies-5
Fresh coconut- 1/2 cup
Cardamom-1
Cinnamon-1 piece
Clove-1
Peppercorn-6
Garlic flakes-6
Sambar onions-6

PROCEDURE:

Heat a kadai and pour the oil and the ghee. Add the ground paste with the turmeric powder and fry it on slow fire for a few minutes until the oil floats on the surface. Add the green gram with a cup of water, enough salt and the milk. Cook the gravy until it is thickened. Add chopped coriander leaves and the lime juice finally and mix well.

BLACK EYE BEANS KURUMA

INGREDIENTS:

Black eye beans- 2 cups

[Soak over night, drain the water and then cook with enough fresh water in the pressure cooker for 3 or 4 whistles. If you sprout them, the taste will be delicious and there is no need to cook them in the pressure cooker. Just cook them with lots of water and salt to 3/4th. Then drain the water. ]

Chopped onions-1 cup
Crushed tomatoes- 2 cups
Turmeric powder- 1/2 tsp
Enough salt

Fry the following ingredients in 2 tsp of oil till they change to a golden brown colour:

Coriander seeds- 2 tsp
Shredded coconut- 2 cups
Green chillies-3
Red chillies-2
Cashew nuts-6
Gram dal- 2 tsp
Fennel seeds- 2 tsp
Poppy seeds- 2 tsp
Sambar onions-8
Shredded ginger-1 tsp
Garlic pearls-8

POWDER THE FOLLOWING INGREDIENTS COARSELY:

2 cardamoms, 2 cloves, 2 pieces of cinnamon, 1/2 tsp of fennel seeds

PROCEDURE:

Heat a kadai and pour 5 or 6 tbsp of oil. When it becomes hot, add the ground powder and fry for a few seconds. Then add the onions with the tomatoes and the turmeric powder and fry them well until the oil floats on the top and the vegetables are cooked thoroughly. Grind the fried spices to a fine paste and add this with enough water, salt and the cooked black eye beans. Cook the gravy until it is thickened and add chopped coriander leaves finally.

MUTTER PANEER

Ingredients:

Frozen peas- 2 cups
Mashed tomato- 2 cups
Diced paneer pieces- 1 ½ cups
Fresh curd-1/2 cup
Sugar- 1 tbsp
Ghee- 1 tbsp
Oil-3 tbsp
Corn flour- 1 tsp
Milk- 1/4 cup
Salt to taste
Grind the following ingredients to a paste:
Big onion- 1
Coriander seeds- 2 tbsp
Poppy seeds- 3 tsp
Red chillies- 6
Roasted shredded coconut- 1 tbsp
Garlic flakes- 6
Ginger paste- 1 tsp
Cumin seeds- 1tsp
Powder the following:
Peppercorns- 1/2 tsp
Cloves-4
Cinnamon pieces-3
Fennel seeds- 1 tsp

Procedure:

Fry the paneer pieces in oil under slow fire till they become brown and then take them away. Heat a kadai and pour the ghee and the oil. Add both the masalas and fry them until the oil floats on top. Again add the curd and fry for a few minutes. Then add the peas and fry for a few minutes. Add the tomatoes with enough salt and water. When it simmers for some minutes, add the paneer pieces, and the sugar. Mix the corn flour in the milk and pout it in the gravy. Let the gravy simmer for a few minutes. Garnish with chopped coriander leaves.

NAVARATHNA KURUMA

Grind 2 big handfuls of shredded coconut with 1 onion, 2sp chopped ginger, 8 cloves of garlic, 3sp poppy seeds, 2tbsp coriander seeds, a pinch of cumin seeds, 10 red chillies to a fine paste. Powder 4 cinnamon pieces with 6 cloves, 6 cardamoms and 10 peppercorns. Heat a kadai and pour 3 to 5 tbsp ghee. Add the ground paste and fry it for some minutes. Then add the half of garam masala powder and fry for a few minutes. When the ghee comes on top, add 1 cup of beaten curd and fry until the masala is dry and the ghee comes on the surface. Add 1 cup of boiled and cubed potatoes, 1 cup of boiled peas, and 1 cup of boiled cauliflowers. Stir for a few minutes. Then add 2tbsp ground almonds, 1tbsp ground paste of cashew nuts with a pinch of saffron. Mix well and add enough warm water to have gravy of desired thickness. Add some fried cashew nuts and almonds with enough salt. Let the gravy simmer for a few minutes. Add ¼ cup of cream and the remaining garam masala powder to the gravy and cook for a few minutes on slow fire. Put off the fire and sprinkle a little lime juice and chopped coriander leaves.

PALAKKAI KURMA

Ingredients:
Small tender jack fruit- 1
Bengal gram- a handful
Cinnamon- 2 pieces
Cloves-2
Chopped onions- 1 cup
Crushed tomatoes- 1 1/2 cups
Turmeric powder- 1 tsp
Oil- 5 tbsp+ 1 tsp
Coriander powder- 1 tsp
Chopped coriander leaves- 1/2 cup
Salt to taste
Fry the following ingredients in a tsp of oil to a light brown colour and then grind to a fine paste:
Coconut- 1/2 [shredded]
Green chillies- 4
Gram dal- 1 tsp
Fennel seeds- 1 tsp
Poppy seeds- 1 tsp
Small onions- 8
Cashew nut- 5
Small Garlic flakes-6
Shredded ginger- 1 tsp
Method:
Clean the tender jackfruit and cut into 1 inch cubes. Cook them with the Bengal gram. Drain the extra water completely. Heat a kadai and pour 5 tbsp oil. When it becomes hot, add the cloves and the cinnamon pieces and fry for a few minutes. Then add the chopped onion and fry them until they become brown. Now add the tomatoes with the turmeric powder and the coriander leaves and cook for a few more minutes until they are mashed and the oil floats on the surface. Add the vegetables, cooked Bengal gram, ground vegetables and the coriander powder with enough salt and 4 cups of water. Cook the kurma for some minutes until they are well blended.

URULAIKKIZHANGU PAAL CURRY

Ingredients:

Cubed potatoes- 3 cups
Shredded coconut- 2 cups
Onion slices- 1/2 cup
Green chilli-3
Shredded ginger-1 tsp
Garlic flakes- 4
Fennel seeds- 1/2 tsp
Cinnamon- a small piece
Mashed tomatoes without skin-1/2 cup
Turmeric powder- 1/2 tsp [optional]
Salt to taste
Ghee- 2 tbsp
Chopped coriander leaves- 3 tbsp
Curry leaves- a handful
Oil- 1 tbsp

Procedure:

Grind the onion with the ginger, garlic, cinnamon, green chillies, and fennel seeds coarsely. Extract thick and thin milk from the shredded coconut. Heat a pan and add the ghee and the oil. When they become hot, add the ground paste and fry well with the turmeric powder. Add the potatoes with enough water, salt and also the thin milk. Cook well till they are almost done. Add the tomato and cook until every thing is well blended and cooked well. Lastly, add the thick coconut milk with the greens. When the milk starts to simmer, put off the fire.

VEGETABLE KURUMA

Heat a kadai and pour 5tbsp oil. When the oil becomes hot, add 1 cup of chopped onions and fry for a few minutes. Then add 1 cup of chopped tomatoes, 1sp turmeric power, a pinch of cardamom powder, a pinch of of cinnamon powder, a pinch of cloves powder, 1sp ginger paste, and 1sp garlic paste and fry well until the tomatoes are well mashed. Add 3 cups of water, 1 cup diced potaoes and 1cup peas. Grind 3tbsp shredded coconut with 1sp poppy seeds, 1sp aniseed, 3 cashew nuts, 1sp puffed Bengal gram [pottu kadalai] and 4 green chillies to a fine paste. When the vegetables are half-cooked, add the ground masala to the kuruma with 1sp coriander powder and enough salt. Mix well and let the kuruma simmer until you get the desired consistency. Add a cup of thick coconut milk and when the kuruma starts simmering again, put off the fire and then add 1sp lime juice, 1tbsp chopped coriander leaves, some curry leaves and mix well.

PANEER KURMA

PANEER KURUMA:

Ingredients:

Paneer- 500gms

Ghee-3 tbsp

Chopped onions- 1 cup

Oil- 3tbsp

Cardamom-2

Cinnamon-1 piece

Clove-1

Ginger paste- 1 tsp

Garlic paste-1 tsp

Turmeric powder- 1 tsp

Crushed tomatoes- 1 cup

Shredded coconut- 3 tbsp

Coriander powder- 1tbsp

Green chillies-5

Poppy seeds-1 tbsp

Fennel seeds- 2tsp

Thick coconut milk- 1 cup

Chopped coriander leaves-  a handful

Salt to taste

Procedure:

Fry the paneer pieces as mentioned above and then soak them in warm water.

Heat a kadai and add the oil and the ghee.

Add 1 cup of chopped onions and fry well.

Powder the cardamom, cinnamon piece and clove and add this powder to the onion and fry for a few minutes.

Add the ginger paste and the garlic paste with the turmeric powder.

Fry them for a few minutes.

Add the chopped tomatoes and cook until they are well mashed.

Grind the coconut, with the coriander powder, fennel seeds, green chillies and kuskus to a fine paste.

Add this to the tomatoes with enough water and salt.

Let the gravy simmer for 5 minutes.

Add the coconut milk and also the paneer pieces.

Let the kuruma cook for 5 minutes.

Add the chopped coriander leaves and put off the fire.

MUTTON KURMA

MUTTON KURUMA:

Ingredients:

Mutton pieces- 1 kilo

Ginger paste-1 tbsp

Garlic paste- 1 tbsp

Peppercorns- 1 tsp [powdered coarsely]

Ghee- 1 tbsp

Oil- 4 to 5 tbsp

Fennel seeds- 2 tsp

Poppy seeds- 1 tbsp

Green chillies- 12

Coconut- 1 [shredded finely]

Cinnamon- 1 tsp

Cloves-5

Cardamom- 1 tsp

Chopped onion- 2 cups

Chopped tomatoes- 2 cups

Coriander powder-2 tbsp

Lemon juice- 2 tsp

Coriander leaves- a handful [finely chopped]

Curry leaves- 2 springs

Salt to taste

Method:

Wash and clean the mutton pieces.

Pressure cook this mutton with the ginger paste, garlic paste and  pepper powder. Heat a kadai and add 1tbsp oil with the ghee.

Add the fennel seeds, poppy seeds, and the green chillies and fry for a few minutes. Add the shredded coconut and fry to a light golden colour.

When cooled, grind the ingredients to a fine paste.

Powder the cinnamon, cloves and cardamom finely.

Heat a big vessel and add the remaining oil.

When the oil becomes hot, add the chopped onion and fry well to a light brown colour.

Add the powder and fry for a few minutes.

Add the chopped tomatoes and fry well.

Add 2 to 3 cups of water, then the mutton and enough salt.

Let it simmer for 10 minutes.

 Add the coriander powder with the turmeric powder and cook for a few minutes. Now add the ground masala and cook for 15 to 20 minutes until a nice aroma floats on the air.

Put off the fire and add the lemon juice, chopped curry leaves and chopped coriander leaves.

THENGAI PAAL KORMA.

            THENGAI PAAL KORMA.

               
Ingredients needed:

       
potato-1/4 kilo[boil and cut into medium pieces]
frozen peas-1 cup
bg onions-2
tomato-1[crushed into pulp]
ginger paste-1sp
garlic flakes-10
corander leaves-1/2 cup
cardamom-2
cinnamon-2 pieces
aniseed-1sp
cloves-2
kuskus-1sp
coconut -1
lemon juice-1sp
coriander powder-1sp
ghee-2sp
oil-2sp
enough salt to taste

       
METHOD:

                
Shredd the coconut and divide into two portions.

                 Extract a cup of thick milk from one portion.

              With another portion add the cardamom, cinnamon, cloves, aniseed, c.powder and the kuskus and grind it to a thin paste.

                 Pour the ghee and the oil in a heated kadai .

          Add the onion, garlic flakes, corainder leaves and the tomato.

               Cook them until the oil comes on the top.

            Then add the the vegetables and cook for some minutes.

       Then add the ground past with enough salt and cook for a few minutes.

       When the vegetables are cooked well in the korma, add the thick milk, and cook for a minute. After taking out the kadai from the fire add the lemon juice and mix well.

GREEN GRAM POTATO KURMA

I am posting here a tasty recipe which is a suitable side dish for any idiyappam variety! I will soon again post a few delicious recipes!!

GREEN GRAM POTATO KURMA:

Ingredients:

Green gram- ¼ cup
Medium sized potato-2
Finely chopped onion-1
Finely chopped tomatoes-2 cups
Green chillies-8
Coconut milk- half cup
Turmeric powder- half sp
Salt to taste
Chopped coriander- 3 tbsp
Oil- 4 tbsp

Powder coarsely the following ingredients:

Fennel seeds- 1 tsp, cinnamon- 1 “piece, cardamom-2, cloves-2, 1 bay leaf

Procedure:

Pressure cook the green gram and the potatoes.
Mash the potatoes.
Heat a pan and pour the oil.
Add the coarse powder and fry on slow fire for a few seconds.
Immediately add the onion and fry it to golden brown.
Then add the tomatoes with the turmeric powder and the green chilies.
Fry them until the tomatoes are mashed well and the oil floats on top.
Add the green gram along with 2 cups of water, salt and the mashed potatoes.
Let it boil for a few minutes until every thing is mixed well.
Lastly add the coconut milk and the coriander.
When the gravy starts to boil, put off the fire.
The hot delicious green gram kurma is ready to serve now!!