Posts filed under ‘Kurma Curries’

Meal maker kurma

Meal maker is made from Soya beans. It is very healthy and tastes very good. Generally we put them in the biryani and some other rice dishes. But today I tried to make kurma using them and it tuned out be really good. You can buy them from any Indian grocey store.

meal-maker-kurma.jpg

Meal maker : 2 cups
Peanuts : 1 table spoon
Sesame seeds : 1 table spoon (Nuvvulu )
Coconut powder : 1 table spoon
Poppy seeds : 1 teaspoon ( Gasagasalu )
Tamarind : 3 flakes
Coriander seeds : 1 teaspoon
Cardamom : 2
Cloves : 2
Cinnamon : 1 piece
Red chilli powder : 1/2 teaspoon
Salt to taste
Turmeric : A pinch
Finely chopped onion : 1/4 cup
Cilantro : few

For popu or thadka :
Vegetable oil : 1 – 2 table spoon
Ginger garlic paste : 1/2 teaspoon
Mustard seeds : A pinch
Cumin seeds : A pinch
Curry leaves : few

Preparation :

1 . Soak the meal maker in the hot water for up to 15 minutes.

2. Roast peanuts, sesame seeds, coriander seeds, cardamom, poppy seeds, cloves, cinnamon and saajira on saute pan.

3 . Grind above roasted items and coconut in to fine powder. Add red chilli powder, salt, tamarind flakes and little bit of water to the above powder and grind it to make smooth paste.

4. Heat oil on study pot over medium heat. When the oil is hot, add cumin seeds, mustard seeds, curry leaves and let it to crackle. Add onion and ginger garlic paste. Fry for a minute. Add soaked meal maker pieces, turmeric and stir it for a minute. Add 1/2 cup of water and cover with lid. Cook to tender. Add above ground paste along with required water. Mix well and cover with lid and cook on low flame. When meal maker reach required tenderness. Turn off the heat.

Garnish with cilantro.

Serve with hot mint rice, biryani, fried rice, chapathi and puri. We tried this recipe with mint rice and it was really tasty. If you to try this recipe, share your experience 🙂

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March 24, 2008 at 5:46 am 23 comments

Egg Kurma

egg_kurma1.jpg
Eggs : 5 to 6
Peanuts : 1 table spoon
Sesame seeds : 1 table spoon
Coconut powder : 1 tablespoon
Red chilli powder : 1 teaspoon
Salt : 3/4 teaspoon or salt to taste
Coriander Seeds : 1 teaspoon
Cloves : 3
Sajeera :1/4 spoon
Cardamon :3
Cinnamon : 1 piece
Poppy seeds : 1 tea spoon
Tamarind flakes : 3
Turmeric :pinch of
Onion (Finely chopped) : 1 table spoon
Ginger garlic paste : 1 teaspoon

egg_kurma2.jpg

Preparation :

1. Boil eggs in hot water until they are tender. Once they are cooked, remove the shell and pierce the eggs with knife and keep them aside. ( this will make eggs to absorb the kurma)

2. Roast peanuts, sesame seeds, coriander seeds, poppy seeds, cardamon, cloves, cinnamon, sajeera on saute pan.

3. Grind above ingregiants in to fine powder. Add coconut powder , tamarind flakes, red chilli powder, salt, turmeric and little bit of water to the above powder and grind it to a smooth paste.

4. Heat oil in a big bowl over medium heat. Once the oil is hot add cumin seeds, mustard seeds and curry leaves, let it to crackle. Add onion, ginger garlic and fry for a minute. Add eggs, fry until they turn golden color. Add grounded paste along with 2 to 3 cups water. Mix well and cover with lid and cook in simmer about 5 to 10 minutes. When kurma reaches the required thickness, turn off the heat.

5. Yummy egg kurma is ready to eat. You can serve this with hot Biryani, pulav, Puri and chapati.

March 8, 2008 at 2:26 am Leave a comment

Bagara Baingan ( Vankaya Kurma)

bringal-curry-1.jpg

Brinjal : 400 gm ( 6- 7)
Onion : 1 medium (cut in to small pieces)
Sesame seeds : 1 table spoon
Peanuts : 1 table spoon
Poppy seeds : 1 tea spoon
Cardamom: 3
Cloves :3
Cinnamon : 1 piece
Jeera ( sajeera) : 1/4 teaspoon
Coriander seeds : 1 tea spoon
Red chilli powder : 1 tea spoon
Tamarind flakes : 3
Turmeric : A pinch
Ginger garlic crushed paste :1 teaspoon
Salt to taste
Vegetable oil : 2 table spoons

bringal-1.jpg

Preparation :

1. Slit each brinjal vertically into 4 parts ( but not completely) and put them in salt water.

2. Roast peanuts, sesame seeds, coriander seeds, cloves, cinnamon, cardamom and jeera on saute pan.

3. Grind above ingredients in to fine powder. Add tamarind flakes, red chilli powder, salt, turmeric and required water (1/2 cup) to the above powder and grind it to smooth paste.

bringal2-1.jpg

4. Heat oil in a bowl or non stick pan over medium flame. Add mustard seeds, cumin seeds and curry leaves. When seeds start splutter add onion and ginger garlic paste, fry for a minute. Then add brinjal and fry them on low flame stirring constantly until they become soft.

bringal3.jpg<

5. Add above ground paste along with 2 to 3 cups of water, mix and stir well. Cover with lid and cook in simmer. When brinjals reach required tendernes turn off the heat.

Garnish with cilantro.

Bagara baingan is ready to serve.

This goes well with Biryani, Bagara Rice, Roti or Naan

February 25, 2008 at 2:50 am 2 comments

Aloo kurma (Potato)

potato – 4 big size
Peanuts : 1 table spoon
Sesame seeds : 1 tea spoon
Coconut powder : 2 tea spoons
Poppy seeds : 1 tsp
Tamarind paste : 1 table spoon (thick ) or 3 to 4 flakes
Coriander seeds : 1/2 tea spoon
Cardamom : 2
Cloves : 2
Cinnamon : 1 piece
Red chilli powder :1 tea spoon (required)
Salt to taste
Turmeric powder : A pinch
finaly chopped onion : 1/2 cup
Coriander leaves : few

For popu : 1 table spoon vegetable oil, Cumin seeds, mustard seeds and 1 tsp ginger garlic paste.

Preparatoin:

1. Peel the potatoes and cut in to medium size pieces.

2. Roast peanuts, sesame seeds, poppy seeds, coriander seeds, cardamom, cloves, cinnamon and saajira on saute pan.

3. Grind above roasted items and coconut into fine powder. Add red chilli powder, salt, tamarind flakes and little bit of water to the above powder and grind it to make smooth paste.

4. Heat oil on sturdy pot over medium flame. When the oil is hot add cumin seeds, mustard seeds. Once they pop add onion and ginger garlic paste. Fry for a minute. Add potato pieces and turmeric powder, stir it for a minute, add 1/2 cup of water and cover the lid, cook to tender. Add above grinded paste along with 1 cup of water, mix well and cover with lid and cook in simmer.

When kurma reaches the tenderness, turn off the heat.

Take into serving bowl and garnish with coriander leaves. Serve with Biryani, poori, chapathi, fried rice.

January 28, 2008 at 2:03 am Leave a comment


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