Mushroom Kurma / One Pot Mushroom Kurma

Ending the one pot dishes with a finger licking mushroom kurma.Kurma is a creamy,rich delicacy with a coconut base,served mostly for parottas in South India.

Both vegetarian and non vegetarian kurma can be made in  many methods and I have shared a bunch of kurma here.

Pressure cooker method of making kurma is so easy and takes only 20 minutes.This kurma tastes great with both rice and roti.

                                        

                                      

                                    Mushroom Kurma/One Pot Mushroom Kurma

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   Basic Information

   Preparation time 15 minutes
   Cooking time 20-25 minutes

   Serves 4(generously)

   

  Ingredients

  

Ingredient	Quantity
Button Mushroom/kaalaan	400 gms(quartered)
Onion(finely chopped)	1 medium size
Tomato(finely chopped)	2 small size
Ginger&garlic paste	1 tbs
Turmeric powder/manjal podi	1/4 tsp
Red chillypowder/milagai podi	1/4 tsp
Coriander powder/dhaniya podi	1 tbs
Garam masala powder	1/4 tsp
Curry leaves/karivepillai	1-2 sprigs
Coriander leaves	as needed
Mint leaves/pudina(optional)	6-7 leaves(chopped)
Lemon juice	2 tsp
Salt	1 tsp
Oil	1.5 tbs

  Grind to a fine paste

Ingredient	Quantity
Coconut/thenagi(grated)	5
Green chilly/pachamilagai	5-6
Fennel seeds/sombu	1/2 tsp
Cashews/mundiri	5-6

  
 For the temepring

Ingredient	Quantity
Fennel seeds/sombu	1 tsp
Black stone flower/kalpasi	1
Star anise	1 petal
Cloves/lavangam	2-3
Cinnamon/pattai	1/2 inch

  Method 

• Grind the given ingredients to a smooth paste and keep it aside.

• Now in a pan heat the remaining oil and do the tempering with the given ingredients.Add the chopped onion,green chilly and curry leaves.Saute it with a pinch of salt till transparent.Add in the ginger&garlic paste,fry it until raw smell disappears.Add in chopped tomato. 

• Cook the tomatoes until mushy.At this stage add in the mushrooms and give it a mix.Now add the spice powders and salt, mix it well.

• Let it cook for a minute or two.At this stage add in the ground paste and add around 1/2 cup of water.

• Add in the chopped coriander leaves,mint leaves and cover the pressure pan with the lid.Let it cook in a medium flame for 2 whistles.Put off the flame.Once the pressure subsides,remove the lid and let it cook for a boil.add in the lemon juice and some chopped coriander leaves.Put off the flame.

• Serve it with roti,parotta or rice.

• The spices given are  for medium spice level.
• The amount of green chillies can be increased for a spicy level.
• Grind the coconut to a very fine paste.

Enjoy...........................

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Soya Chunks Vellai Kurma /Meal Maker Vellai Kurma

Vellai Kurma is a popular Chettinadu delicacy made with mixed vegetable,potato or chicken and mutton.Its a rich creamy white colored kurma relished with chappathi and parottos,even with rice.

As green chillies are used to spice up the kurma and the color is pale,hence the name Vellai Kurma.Vellai means White in Tamil.

This kurma is truly an easy to cook dish and can be made in minimum time.Its a great substitute for non veg lovers as the soya chunks resembles and tastes meat.Also I added some fresh green peas along with soya chunks as my kids love it.Let's move on to the recipe......................

                                                 

                                                            
                                                                                                     Soya Chunks Vellai Kurma

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   Basic Information

   Preparation time 15 minutes
   Cooking time 30 minutes

   Serves 4(generously)

   

  Ingredients

  

Ingredient	Quantity
Soya Chunks/meal maker	3/4 - 1 cup
Green peas/pachai pattani	1/2 cup
Onion(thinly sliced)	1 medium size
Tomato(finely chopped)	1 medium size
Green chilly/pachamilagai	2(slit lengthy)
Coriander powder/dhaniya podi	1 tsp
Curry leaves/karivepillai	1 -2 sprigs
Garam masala powder	1/2 tsp
Lemon juice	2 tsp
Salt	1 tsp
Oil	2 tbs
Coriander leaves(chopped)	2 tbs

  For the tempering

Ingredient	Quantity
Clove/lavangam	4-5
Cinnamon/pattai	2 inch piece
Bay leaf	1
Star anise	2 petals
Green cardamom/ellakai	1
Black stone flower/kalpaasi	a small piece

  
 Fry and grind it to fine paste

Ingredient	Quantity
Coconut(grated)	6 tbs
Green chilly/pachamilagai	7-8
Ginger/inji	1 inch
Garlic/poondu	4-5 cloves
Fennel seeds/sombu	1.5 tsp
Poppy seeds/kasakasa	1/2 tsp
Cashews/mundiri	5-6(whole)
Roasted gram dhal/pottukadalai	1 tsp

  

  Method 

• Boil the soya chunks in the water with a pinch of salt. Once it cooked completely it will double in size.Put off the flame and rinse it in the cold water and completely squeeze the water.Keep it aside.

• Meanwhile heat a pan with 2 tsp of oil and fry green chilly,fennel and poppy seeds.Then add the grated coconut,cashews and pottukadalai,fry it for a minute without changing the color.Put off the flame and after cooling grind it to a smooth,fine paste along with water and keep it aside.

• Now in a pan heat the rest of the oil and do the tempering with the given ingredients.Add the sliced onion,green chilly and curry leaves.Saute it with a pinch of salt till transparent.Now add the green peas and saute it for couple of minutes.Add in the chopped tomato and cook it until mushy.

• Now add the ground paste and fry it well for 2 minutes without changing the color.Add the salt and coriander powder to it.Rinse the blender jar with a  cup of water and cook it in a medium flame for 5 minutes.

• At this stage add in the cooked soya chunks and let it cook for 5 minutes in a slow flame.Finally sprinkle the coriander leaves.Put off the flame and add the lemon juice and mix it well.

• Serve it with roti or rice.

• The color of the kurma needs to be in the lighter shade so don't use too much tomato.
• A tsp of ghee can be used along with oil for an extra rich flavor and taste.
• The amount of green chillies give is for a medium spice level,can be adjusted as per preference.

Enjoy................................

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Sumber http://www.naliniscooking.com

Egg Drop Curry /Udaitha Muttai Kulambhu

Egg Drop curry aka udaitth muttai kulambhu is a popular village style curry,goes very well with idly,dosa and rice.

I usually make either Chettinadu egg curry or egg kurma  and never tried this egg drop curry on my own.As the egg disintegrates in the kulambhu easily if it is not properly made.

After seeing so many videos tried for couple of trials and finally made it almost close to the original.
This egg tastes very good as it gets soaked well in the kulambhu.If you are serving this for idly or dosa then the consistency can be on the thinner side,for rice it needs to be slightly thicker.Let's move on to the recipe..........

                                                                    

                                                            
                          Egg Drop Curry/Udaitha Muttai Kulambhu

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   Basic Information

   Preparation time 10 minutes
   Cooking time 30-35 minutes

   Serves 3-4 (generously)

   

  Ingredients

  

Ingredient	Quantity
Eggs	5
Onion(finely chopped)	2 medium size
Tomato(pureed)	2 medium size
Green chilly/pachamilagai	2-3 (slit lengthy)
Ginger&garlic paste	2 tbs
Red chilly powder/milagai podi	1-1.25 tsp
Coriander powder/dhaniya podi	3 tsp
Garam masala powder	1/2 tsp
Curry leaves/karivepillai	1 -2 sprigs
Tamarind/puli	big gooseberry size
Turmeric powder/manjal podi	1/4 tsp
Salt	1-1.25 tsp
Oil	1.5 tbs
Coriander leaves(chopped)	2 tbs

  For the tempering

Ingredient	Quantity
Clove/lavangam	4-5
Cinnamon/pattai	2 inch piece
Star anise	1 petal
Fennel seeds/sombu	1/4 tsp

  
 Grind it to fine paste

Ingredient	Quantity
Coconut(grated)	4 tbs
Fennel seeds/sombu	1/2 tsp
Poppy seeds/kasakasa	1/2 tsp
Cashews/mundiri	2

  Method 

• Soak the tamarind in water for 5 minutes and extract the juice.Grind the given ingredients to a fine paste and keep it aside.

• Heat a pan with oil and do the tempering and add in the green chillies,curry leaves and onion.Saute the onion until translucent.Now add in the ginger&garlic paste.Fry it until raw smell disappears.Add in the pureed tomato .

• Cook it for a while and now goes in all the spice powders and salt.Fry it till the oil separates.Add in the tamarind water.

• Also add a cup of water,let it boil for 5 minutes in a medium flame.Add the ground coconut paste at this stage.Adjust the consistency with water and let it boil for 2-3 minutes.

• Reduce the flame and break egg,take it in a small bowl.Add the egg while the kulambhu is boiling.Add the rest of the egg same way.Do not add on top of one egg,one in the center and rest eggs in the sides.Increase the flame and cook it undisturbed.Do not mix it with a ladle.After 5 minutes slowly with the help of spatula stir it,so that the eggs won't settle in the bottom.Sprinkle the coriander leaves and put off the flame.

• Serve it with idly,dosa or rice.

• The ingredients given is for a slightly spicier version you can increase or decrease the red chilly powder according to your preference.
• Before adding the eggs the kulambhu must be slightly water,so that the consistency will be perfect after the eggs are cooked.

Enjoy..................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

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Sumber http://www.naliniscooking.com

Kari Dosai /Soya Kheema Dosa

Kari dosai is  popular in Madurai,in which minced mutton curry is topped and served with kurma.But I wanted to share a vegetarian version with minced soya curry.In the original recipe egg is also used on top of the minced mutton.Since its a vegetarian version I didn't use it.Also the dosa needs to be on the thicker side and the minced meat/soya is topped and cooked.This dosa doesn't need any side dish,it tatses good as such.Off to the recipe...

                                               

                                         

                                                                              

                                                Kari Dosai/Soya Kheema Dosa

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   Basic Information

   Preparation time 25 minutes

   Cooking time 2-3 minutes/dosa

   Makes 3 dosas

  Ingredients

  For the stuffing/filling 

Ingredient	Quantity
Soya chunks	1/3 cup
Onion(finely chopped)	1 (medium size)
Tomato(thinly chopped)	1(medium sice)
Green chilly/pachamilagai	1 (finely chopped)
Ginger&garlic paste	1 tsp
Red chilly powder/milagai podi	1/2-3/4 tsp
Coriander powder	1/2 tsp
Garam masala powder	1/4 tsp
Turmeric powder/manjal podi	1/4 tsp
Salt	1 tsp
Fennel seeds/sombu	1/4 tsp
Coriander leaves	1 tbs(finely chopped)
Oil	1 tbs

   
  To make Dosa

Ingredient	Quantity
Dosa Batter/dosai maavu	3 cups
Oil	as needed to cook dosa
Onion and green chilly(chopped)	to garnish(optional)

  

  

 Method 

• Cook the soya chunks in boiling water along with a pinch of salt.Once its cooked drain the water and rinse it in cold water for couple of times.Squeeze the excess water and pulse in the blender.
• Heat the oil in a pan,crackle the fennel seeds and add the chopped onion and green chilly with a pinch of salt. Saute till transparent,add in the ginger&garlic paste and fry it for couple of minutes.
• Add the chopped tomato cook it for a while,then goes in all the spice powders and salt.Give it a mix and add sprinkle some  water if needed.Now add the pulsed soya chunks.
• Mix it well,let it cook for 5 minutes or till the raw smell disappears.Add in the chopped coriander leaves and put off the flame.

• Now take the  batter and adjust the consistency with water.Heat a griddle and once it becomes hot ,add a drop of oil and wipe it off with a paper and keep the flame in medium.Pour a ladleful of batter and spread it to a circle(no need to spread it too thin).

• Now sprinkle the soya kheema on top of the dos,then sprinkle some chopped onion and green chilly.Press it gently,drizzle oil and cook it for a minute or till it gets golden.

• Flip it to the other side and cook it for a minute,if needed add a tsp of oil.

• Serve it with kurma and raita if needed.

• While pouring the batter on the griddle,the flame should in medium.Then only it will be easy to spread and no need to spread so thin.
• Use a flat base ladle to spread the dosa.
• After keeping the soya kheema or minced meat curry,gently press it and the batter should not be cooked,so keep it in a medium flame.

Enjoy.................

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Sumber http://www.naliniscooking.com

Neer Dose / Neer Dosa

Today's recipe for instant dosa in Cooking Carnival is a lacy,soft dosa called Neer dosa.
Neer dosa is a popular coastal Karnataka dosa,served with chutney and some non-veg curries.Also it's served with fresh grated coconut and jaggery.

Neer means water in Kannada,a thin,watery batter is used to make this dosa,so called Neer dosa.
Traditionally neer dosa is prepared using iron skillet and needs some practice.The batter consistency is so important to get a perfect neer dosa.This dosa is so soft even after cooling and I served mine with a simple tomato kurma.

                                                             

                                         

                                                                              

                                                      Neer Dose/Neer Dosa

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   Basic Information

   Preparation time 20 minutes

   Soaking time 10 minutes

   Cooking time 3-4 minutes/dosa

   Makes 6-7  dosas

  Ingredients

  

Ingredient	Quantity
Raw rice or pacharisi or any short grain rice	1.25 cups
Grated coconut/thengai	1/4 cup
Salt	3/4 tsp
Oil	2 tsp

   

 Method

• Soak the rice in water for 2 hours.After soaking drain the water completely and grind it along with grated coconut and salt to a fine paste.

• Transfer the ground paste to a bowl and add water to adjust the consistency.The consistency should be like buttermilk.Heat a griddle and once it becomes hot,reduce the heat and poor a ladle full of batter from outside to inside  like rava dosa.Or pour some batter and swirl the griddle.

• Fill the gaps and increase the flame to high.Cook it covered for a minute.

• Once its cooked properly the dosa leaves the side of the pan as shown. Fold it and remove it from the griddle.

• Serve it with chutney of your choice or any veg or non-veg curry.

• Mix the batter every time as it tends to settle in the bottom.
• The batter can be stored in the refrigerator for a day.
• The batter consistency is so important to get a perfect dosa,so do a trial,then adjust the consistency.
• Cook the dosa in a high flame and it takes less than a minute to cook.

Enjoy...................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

An InLinkz Link-up

Sumber http://www.naliniscooking.com