White Kurma

     This is another looted recipe from my neighbour hood aunt. I should definetely say she is the expert in preparing this kurma. Usually during Chitra Pournami, we all in our gated community use to cook some dish for dinner and we all assemble in Terrace to have our dinner together in that beautiful moon light. That will be a real golden moments. During that time, always i ask aunt to prepare this White kurma and Veg Puloa. It will have heavenly taste and you know will not touch my mom's dish, all time i love to taste aunt's dish rather than tasting my mom's dish :P

ALL YOU NEED:

Mixed Vegetables	1/2 kg
GingerGarlic Paste	1 spoon
Bay Leaf	1 No.
Salt	Pinch
Oil	2 spoons

To Grind

Coconut	7 pieces
Cashew nuts	7 Nos.
Green Chilly	4 Nos.
Elachi	1 No.
Cinnamon	1/2 inch
Cloves	5 Nos.

METHOD:
     Grind items mentioned under "To Grind" and keep aside. Heat a spoon of oil in pressure pan. Add bay leaf, ginger garlic, do a sauting and pour the grinded mixture and add 1/2 glass of water. Do sauting by adding pinch of salt, now add on the mixed vegetables (I used carrot, beans, corn, potato and green peas), mix well with the mixture, now add another 1/2 glass of water and adjust with salt. Now, partially close the pan until the mixture starts boiling. Now completely close the pan, keep it for 3 whistles in flame. Once it released the pressure, serve with roti. :)

❝❡angeetha ηambi❞

Potato Bengal Gram Kurma

    Instead of naming it as "Potato Bengal Gram Kurma", i should name it as "My MIL's kurma". Whenever my MIL prepare chapati at home, blindly i can say the side dish will be either this or Potato Masala. Think this is her most favorite curry. I should be happy atleast she is helps me in cooking since am an office goer. My big thanks to her. Also, i should say my second thanks, because of her i excavated a new recipe and i got a recipe/content to fill this post :P To be frank, i should say, this is one of the best combo for chapati when it is tasted as hot pot. Just me gave a try one day. That's excavated day's clicks and Steps for your views. :)

ALL YOU NEED:

Chilly Powder	1 spoon (Optional)
Coriander Leaf	2 Twigs
Fennel Seeds	1 spoon
Curry Leaf	1 Twigs
Mustard	1 spoon
Salt	To Taste

To Pressure cook

Turmeric Powder	Pinch
Bengal Gram	Handfull
Green Chilly	4 Nos.
Potato	5 Nos.
Salt	Pinch
Water	1 glass

To Roast & Grind

Small Tomato	2 Nos.
Fried Gram	1 1/2 spoon
Cinnamon	Pinch
Coconut	8 pieces
Onion	2 Nos.
Ginger	1 inch
Garlic	8 cloves
Cloves	4 Nos.
Oil	1 spoon

METHOD:
     Pressure cook items under "To Pressure cook" for 5 minutes in simmer. Roast & Grind the ingredients under section "To Roast & Grind". Let both sit for a while. Keep a pan, add a spoon of oil. Add mustard, let it splutters. Now add curry leaf, coriander leaf and fennel seeds. Its time to pour the grinded items and give a stir. Now mash the pressure cooked potato and add it to the pan. Give a mix. Now pour the pressure cooked bengal gram which stays in the cooker. Give a hard stir. If it is not so spicy, add a spoon of chilly powder. Adjust with salt. Add water if it too thick consistency. Allow it to boil until the raw smell goes off.

I wish all my friend and fellow blogger a very HAPPY PONGAL !!!

♬ Sangeetha♡Nambi ♬

Vegetable Kurma

     Before i start my usual anecdote, i want to tell, this is my mom's version. My usual intake number of chapati are 3 by default, but whenever my mom prepare this kurma, intake numbers will be countless. Chapati in my plates will get vanish by next moment she serves :P I'll die for this kurma ever and love to taste this ONLY with chapati. Every one in my family will love to taste this. So, she use to prepare this very often. But after my marriage, as my hubby is not a chapati lover, i use to prepare it once in half year :( One day, i should say it was my favor day with very chill rainy climate, without asking any option to my hubby, just like that i prepared this dish. OMG ! i was in heaven on that day :P Even my hubby really enjoyed that hot and spicy kurma during that chill weather. So, why further delay ???Here comes my mom style kurma and my most favoriteeeeeeee !!!!!!!!!!

Here comes.......

ALL YOU NEED:

Chopped Beans	1/4 kg
Chopped Carrot	1/4 kg
Chopped Cabbage	1/4 kg
Chopped Tomato	1 No.
Chopped Onion	1 No.
Coriander Leaf	Handful
Turmeric Powder	Pinch
Soaked Peas	1 cup
Mustard	1 spoon
Salt	To Taste
Oil	2 spoons

To Roast & Grind

Corainder Seeds	3 spoons
Diced Onion	1 No.
Green Chilly	4 to 5 Nos.
Fried Gram	2 spoon
Fennel Seed	1 spoon
Coconut	6 to 7 pieces
Garlic	4 cloves
Ginger	1 inch
Elachi	1 No.
Oil	1 Spoon

Roasted....

Veggies....

METHOD:
     Take a pan, heat a spoon of oil. Now add all items under "To Roast & Grind", saute it until raw smell goes off. Allow it to cool. Once done, grind it to a very fine paste. Let it sit for a while. Now, heat 2 spoons of oil in pressure pan, add mustard. Once it splutters, add chopped onion, chopped Tomato, saute it for a while. Pour the grounded paste, saute it well. Now add the chopped veggies. Mix well with the paste. Add turmeric powder and add required salt and a cup of water. Partially close the pan for a while. Now saute it again and close it completely and pressure it for 5 whistles and Switch off the flame. Once the pressure gets released, garnish with chopped coriander leaf and Serve hot with Chapati. OMG ! literally mouthwatering here... :P
♬ Sangeetha♡Nambi ♬

Green Hyacinth Bean Gravy

     I love the tamil month "Thai". Wondering why telling suddenly, its because of the peak season of Green Hyacinth Bean or Pachai Mochai. When this month comes, you can see this bean on road side of many villages where people will sold it for cheap rate. I love the raw smell of this bean, think my craziness towards it when it is cooked. My grandpa, use to buy this in big jute bag during season time. This is my Grand ma's favorite recipe which she used to prepare in many forms. Some are listed below

    1. As we outer skin is not edible, my grand ma use to steam the bean and the inner bean portion is edible whereas the outer skin is thrown away. As we prepare using Groundnut. This we use to have it as evening snack.
    2. She soak only the inner bean by taking out fron the green outer layer and soak it overnight and further remove the outer thin layer of the soaked bean and make a gravy for rotis which is called as "Pithukam parupu Kuzhambu"
    3. Boil the inner bean, and she will make as a gravy which can kept for hot steamed rice and to Roti as well. This is the gravy which am planned to showcase it today.

INGREDIENTS
Boiled green hyacinth Bean - 1 cup
Chopped onion - 2 Nos.
Chopped Tomato - 1 No.
Fennel Seeds - 1 spoon
Grated coconut - 1/2 cup
Coriander Powder - 1 spoon
Chilly/Sambar Powder - 1 1/2 spoon
Turmeric Powder - Pinch
Salt - To taste
Oil - To garnish
Cinnamon - 1/4 inch
Cloves - 4 Nos.

METHOD:
     Grind the grated coconut along with fennel seeds & corainder powder and keep aside. Keep a pan. Heat a spoon of oil. Add cinnamom, cloves, chopped onion, saute it for 5 mins and then add tomato. Fry it. Add turmeric powder, sambar powder and pinch of salt. Fry it till the oil oozes out. Then add boiled bean and fry it with the masala. Then add grinded coconut powder, add required salt and water. Allow it to boil until the raw smell of coconut & coriander smell goes off. Now taste with hot steamed rice or roti. Grand ma's recipe always ROCKs !!

     Sending this to the event - "HITS" in Sangee Vijay's space.

Note:Can also make it as thick gravy to keep it as Roti side dish.

♥ Sangeetha♡Nambi ♥

Potato Kurma

     As i said in Black Chick Pea / Kondai Kadalai Kuzhambu, this is another my home town's traditional dish for Breakfast or for Dinner. This can be served with Idly, Dosai and Poori. If it is tied-up with poori, I can say this, as a very heavy recipe which will fills up the stomach and unable to take the lunch in proper time. So, mostly will avoid this recipe to take up with Poori. U try it and let me know ur valuable feedback.

INGREDIENTS
Boiled Potato - 3 Nos
Chopped Onion - 1 No.
Green Chilly - 3 Nos.
Curry Leaf - 1 Twig
Corainder Leaf - 2 Twigs
Corainder Powder - 1 Spoon
Mustard - 1 Spoon
Cinnamon - 2 Nos.
Cloves - 4 Nos.
Turmeric Powder - Pinch
Coconut - 5 or 6 pieces
Fried Gram / Odacha Kadalai / Pottu Kadalai - 1 spoon
Oil - To garnish
Salt - To taste

To Grind:
Coconut pieces with Fried gram with half a glass of water

METHOD:
     Keep a pan, heat a spoon of oil. Add mustard, once it splutters up, add cinnamon, cloves, slited green chillies, chopped onion, curry leaf, corainder leaf along with pinch of salt. Saute it for 5 mins. Add turmeric powder, corainder powder and grinded items. Pour required water along with required salt. Allow it to boil until the raw smell goes off. Before 5 mins to put off the flame, add the smashed boiled potato and serve hot.

Tomato Kurma I

This is the first recipe i learned when i was a cooking beginner. My dad loves me to prepare this dish during weekends. Reason is, so that i can learn to cook and the taste will be good when i prepare this dish. Guess, the second statement should be a Pseudo one, actually the truth behind is to make my mom free from morning tiffen :( Anyway friends, check out this and let me know whether the taste is good or not.

INGREDIENTS
Grinded Tomato - 2 Nos.
Chopped Onion - 1 No.
Green Chilly - 3 Nos.
Curry Leaf - 1 Twig
Corainder Leaf - 2 Twigs
Corainder Powder - 1 Spoon
Mustard - 1 Spoon
Cinnamon - 2 Nos. (Optional)
Cloves - 4 Nos. (Optional)
Turmeric Powder - Pinch
Coconut - 5 or 6 pieces
Fried Gram / Odacha Kadalai / Pottu Kadalai - 1 spoon
Oil - To garnish
Salt - To taste

To Grind:
Coconut pieces with Fried gram with half a glass of water

METHOD:
     Keep a pan, heat a spoon of oil. Add mustard, once it splutters up, add cinnamon, cloves, slited green chillies, chopped onion, grinded tomato, curry leaf, corainder leaf saute it for 5 mins along with pinch of salt. Add turmeric powder, corainder powder and grinded items. Pour required water along with required salt. Allow it to boil until the raw smell goes off.

Oorundai or Vada or Pakoda Kuzhambu

     My first try of this recipe was unforgettable in my life time. As we need to prepare vada and curry seperately, the preparation of this gravy took hell lot of time. That too i tried this recipe when i was in 9th month of my pregnancy. I struggled a lot and even thought why i have choosen such a risky recipe which made me sooooooooo tired. But when i saw the outcome, it was toooooooooo yummy and more-over my hubby enjoyed this recipe which made me to be cherished. :) This is what i want :) I do have another version of this recipe which is bit "Hot and Sour", will try to post it ASAP.

FYI, Now if i prepare this dish, it takes very minimal time to end up. :)

INGREDIENTS
Round Shaped - Masala Vada - 8 Nos.
Cinnamon - 2 Nos.
Cloves - 4 Nos.
Coriander Leaf - 2 Twigs
Curry Leaf - 1 Twig
Coconut - 8 pieces
Ginger - 1"
Garlic - 7 Nos.
Fennel Seeds - 1 Spoon
Green Chilly - 4 Nos.
Chopped Onion - 3 or 4 Nos.
Oil - To garnish
Salt - To Taste

To Grind:
Ginger, Garlic, Green Chillies, Onion (2 Nos.) - Fry these and make it as a paste. Grind 8 pieces of coconut, mix with the previously grinded items and keep aside.

METHOD:
     Keep pan, pour 2 spoons of oil, add cinnamon, cloves, fennel seeds, 2 chopped onions and saute it for 5 mins by adding a pinch of salt. Pour the grinded items and allow it to boil for 5 mins and add required salt and water. Once the content gets boiled, add the prepared vadai balls, dip it for more than 15 mins.

Note: Can also add any type of pakoda, if u cant prepare Vadai.

Tomato Spicy Curry

     Its been long time since am trying to do this curry but dont know how to prepare this recipe and thought that it is very complicated dish. As a challenge to myself, yesterday night made a call to my mom and asked her the procedure. Phhhhhuuuuuuuuuu !!!! its so simple recipe and even i tried it today and the outcome was toooooooo good !!!



INGREDIENTS
Chopped Onion - 1
Chopped Tomato - 3
Coconut - 4 Pieces
Tamarind Syrup - 2 or 3 spoons (Optional)
Mustard - 1 spoon
Curry Leaf - 1 twig
Cloves - 4 Nos.
Cinnamon - 2"
Corainder Powder - 2 Spoons
Chilly Powder - 3 Spoons
Turmeric Powder - Pinch
Salt - To taste
Oil - To Garnish

To Grind:
    Coconut with 2 spoons of Coriander Powder

METHOD:
     Keep a pan, pour a spoon of oil, add mustard. Once it splutters up, add cloves, cinnamon, curry leaf, chopped onion and tomato, saute it finely until the tomatoes gets smashed well. Then add grinded mixture, turmeric powder, chilly powder and fry along with required salt and water. Add Tamarind syrup, only when there is less sourness. Then boil it to get-rid off raw smell.

White Vegetable Kurma

INGREDIENTS
Vegetables - Beans, Potato, Peas, Carrot, Cauliflower
Onion - 2
Corainder Leaf - 2 twigs
Mustard - 1/2 spoon
Oil and Salt - To taste

To Grind:
Coconut - 6 or 7 pieces
Fennel Seeds - 1 spoon
Green Chilly - 4 or 5 Nos.
Cashew - 5 Nos. (Optional for Richness)

METHOD:
     Keep a cooker, add a spoon of oil. Add mustard, allow it to splutter. Add grinded items with salt and coriander leaf. Saute it for 5 mins. Add the vegetables, mix with the sauted items and pour required water and close the cooker lid and keep for 5 mins and Put off the stove.