MATTAR MALAI KURMA

An exotic side dish for chapathi or any Indian bread.

INGREDIENTS :

Fresh peas     1 cup

 Big onion      2-3 no

Ginger garlic paste   1 tsp

Green chillies           5-6 no

Badam                   1/4 cup

Milk                       to grind badam

Bay leaf               1 no

Ghee                   1 tbsp

Oil                      2 tbsp

Salt                    to taste

Corn flour           1tbsp (opt)

METHOD :

Soak badam in hot water for 15 mins.Peel skin and grind to fine paste using milk.

Heat oil and ghee in kadai, add bayleaf.

Then put chopped onions, slit green chillies and GG paste and saute in medium flame till the onions are soft.

Add peas and mix well.Add salt. Sprinkle water, cover and cook. When water is absorbed again sprinkle water and cook.Do not add too much of water.

When the peas is cooked add ground paste and mix well.When it comes to gravy consistency,switch off the gas.Serve hot.

Note : Reduce the quantity of badam  and add cornflour mixed with water to thicken the gravy.Increase the spiceness if needed.

MIXED VEGETABLE KURMA

INGREDIENTS:

Vegetables(carrot, beans, peas, cauliflower)       1cup
Onion            2 no
Tomato         1 no
Turmeric powder   a pinch
Cinnamon      1/2" piece
Cloves          2 no
Ginger          1/2"piece
Garlic           1 no
Coconut        1/4 cup
Khus khus      1 tbsp
Salt             to taste
Curry leaves        few
Oil                 4-5 tbsp
To grind:
Green chillies     4-5
Sombu              2 tsp
Jeera                1 tsp
(Saute these 3 items in a tbsp of oil and grind to smooth paste along with ginger and garlic)
METHOD:
Grind coconut and khus khus to smooth paste.
Heat oil in kadai and add whole maslas.Then put onion and curry leaves.
Saute till the onions are soft. Add tomatoes and turmeric powder,saute till tomatoes are soft.
Then add the ground masala and fry for about 3 mins.
Add chopped vegetables and saute well for about 5 mins in medium flame.
Add enough water and salt. Cook till the vegetables are soft.
Add coconut paste and leave to cook till raw smell of coconut goes.
Garnish with coriander leaves.
Serve for rice, chapathi, idli, dosa, puri or any indian bread.

WHITE KURMA

INGREDIENTS :
Carrot  1 no
Beans   5 no
Peas    1/2 cup
Cauliflower    1/2 cup
Onion     1no
Oil          2 tbsp
Curry leaves   few
Coriander leaves  few
For masala :
Oil    1 tbsp
Coconut   4 tbsp
Chutney dal    1 tbsp
Kaskasa     1 tbsp
Cashews    5 no
Ginger    1/2" piece
Garlic     1 no
Green chillies   6 no
Cardamom,cinnamon, cloves   each 1 no
Fennel seeds  1 tsp
METHOD :
Chop all the vegetables. Heat kadai with a tbsp of oil and saute all the items given for masala. Grind to a fine paste by adding little water.
Heat 2 tbsp oil in kadai and add curry leaves and onion.Saute well. Then put the vegetables and saute in medium flame.
Add the wet masala,salt and  enough water.Allow to cook.
When the veggies are cooked, garnish  with chopped corianer leaves.
serve for idli, dosa, puri or chappathi.
Note: Since chutney dal and cashews are added the kurma will be thick.Do not add tomato, chilly powder or turmeric powder. This amy change the colour of the kurma.Increase the quantity of chillies for spicy taste.This white kurma is easy to prepare and tastes great with tiffin items.