This is a wonderful kurma I found in Prema’s Cook book blog!  I have made this so many time and now ended up in a modified recipe,which suits my family’s taste.. I usually make this kurma with chapathi but as Prema have mentioned this goes well with poori…Also tastes the best with Parotta.. 

Ingredients:

Potato	1 no.
carrot ,small	1 no.
beans	10 nos.
cauliflower	small portion
peas	1 fist full
onion	2 nos.
tomato	2 small sized
ginger garlic paste	2 tsp
turmeric	1/8 tsp
redchilli powder	1 tsp
garam masala	1/2 tsp
curry leaves	1 sprig
coriander leaves,chopped	2 tblsp
salt	as needed

To Temper:

Elachi	1 no.
Clove	1 no.
Cinnamon	1 inch piece
Bay leaf	1 no.
Jeera	1 tsp
Oil	2 tblsp

To grind:

Coconut	2 tblsp
Fennel	3/4 tsp
Khus khus	3/4 tsp
cashew nuts	5-8 nos.
Fried gram dal(pottu kadalai)	1 tsp

Method:

1. Chop the veggies to fine cubes,also chop the onions and tomatoes finely.
2. Grind the ingredients under the table “To grind”  to a  smooth paste.
3. Heat a small pressure cooker/pan with oil and add the tempering items in the table “to temper”.
4. After the cumin splutters,add curry leaves .
5. Add onion and fry for a minute and add the ginger garlic paste and fry in low flame till the raw smell of the ginger garlic paste disappears.
6. Add the tomato and add the salt and fry for a minute till the tomatoes becomes mushy.
7. Add the ground paste,followed by the red chilli powder,garam masala powder and turmeric powder.
8. Fry in low flame till the raw smell goes off(3-4 minutes approx.).Add the veggies and a cup of water and mix well.Check the salt.
9. Pressure cook for 1 whistle and after the first whistle simmer for 5 minutes.
10. Open after the steam releases completely and add 2 tblsp of chopped coriander leaves and mix well. Serve with poori/parotta or chapathi!

              I have made in larger quantities two three times for get together,never failed,hope this helps budding cooks….Tastes very similar to hotel kurma!!

Note:

Please dont skip curry leaves and coriander leaves as it gives a nice flavor! You can also add soya chunks with the veggies!

A NO ONION,NO GARLIC RECIPE
       
      The original recipe uses broccoli,since me and my hubby don't like broccoli,I tried with cauliflower.. I liked this recipe when I tasted first time at Sangeeta’s house,though she had made with broccoli…I asked her the recipe,but she was not able to give that time…Since she told me the recipe source,I just got the cookbook from Library ..

Recipe source : Nita mehta,modified a bit according to my taste

Ingredients

For Kofta:

Cauliflower,grated	1 & 1/2 to 2 cups
Potatoes	3 nos.,boiled & Mashed
Cornflour	1 & 1/2 tblsp
Garam masala	1/4 tsp
Chat masala	1/4 tsp
Pepper powder	1/4 tsp
Baking powder	1 pinch
Salt	As needed(3/4 tsp)
Oil	For deep frying
Cheese stick	1, Cut into 8

For Gravy

Tomato puree	1 cup
Oil/Ghee	2 tsp
Jeera/Cumin seed	1 tsp
Ginger chopped	1 tsp
GInger paste	1 tsp
Garam masala Powder	1/2 tsp
Red chilli powder	1/2 tsp
Coriander powder	1 & 1/2 tsp
Salt	As needed
Coriander leaves,chopped	4 tbslp
Milk	1 cup
Cream	1/4 cup

 

Method:

1. Pressure cook the potatoes,peel the skin off and mash them well. Make sure there's no water.
2. Heat a pan with a tsp of oil and fry the grated cauliflower. Cook covered in low flame for 4-5 minutes.
3. Mix mashed potatoes,cooked cauliflower,corn flour,pepper,salt,garam masala powder and baking powder.
4. Make small balls,by keeping the cheese cubes inside as shown in the picture.
5. Deep fry in medium flame till golden brown and keep aside.
6. For gravy,heat a pan with oil and splutter the jeera,add the chopped ginger and ginger paste. Add the tomato puree
7. Add garam masala,red chilli,coriander powders along with salt and fry well untill all the water evaporates.
8. Again,add little water to make it to a thick gravy and add the coriander leaves and simmer for another 4-5 minutes.Cool down.
9. Add milk and cream and mix well,in low flame. Add the koftas and when it is about to boil,switch off the stove.

  10.  Yummy cauliflower kofta curry is ready to enjoy with roties or any pulavs.

I dint add cream,just added milk… It was really yummy ,just melt in ur mouth,my kid loved and enjoyed thoroughly!!I am trying no onoin no garlic recipe for the first time and totally satisfied with the taste!

Notes:

FOR LOW FAT VERSION: I have made this with cheese in the middle,you can skip that and make just the koftas and pan fry the balls in paniyaram pan. You can try stuffing grated paneer or some mixed grated vegetables(carrot,cabbage and capsicum) too instead cheese for a different version.

 

      Few weeks back I realized I make only few repeated paneer dishes at home which we all got bored of…Then when I saw this easy Chilli paneer recipe in Nita Mehta’s booklet I borrowed from library,I just cant wait to try it,it was very simple yet one of the favourite style of recipe which my kid loves…He loves Indo Chinese fusions like Gobi manchrian etc..etc..He enjoyed it a lot as I expected..

Ingredients:

Paneer(cubed)	200 gms / 1 & 1/2 cup
Capsicum	1 no.
Onion	1 no.
Green chilli	4-5 nos.
Soy sauce	1-2  tsp
Chilli sauce/tomato sauce	1 tblsp
Lemon juice	1 –2 tsp
Pepper powder(black)	1/2 tsp
Garlic flakes	5-6 nos.
Ajinomoto (optional)	1/4 tsp
Chopped coriander	4-5 tblsp
Salt	as needed(1/4-1/2 tsp)

Batter for frying Paneer cubes:

Maida/all purpose flour	1 & 1/2 tblsp
Corn flour	1 & 1/2 tblsp
Cooking soda	a small pinch
Salt	As needed (1/2 tsp)

Oil for deep frying and frying

Method

1. Make a thick batter of maida and corn flour with salt,the batter consistency should be enough to coat the paneer smoothly.
2. Deep fry the paneer cubes by dipping them in this batter ,drain in paper towel.
3. Cube the onion,capsicum,slit the green chillies and crush the garlic flakes roughly.
4. Heat a wide pan with 2 tsp oil and add the crushed garlic,green chillies,give a fry.Add the onion and fry till transparent.
5. And then add the capsicum. Give a stir in high flame.
6. Reduce flame and add the sauces,pepper salt and mix well.
7. Add the deep fried paneer cubes and mix in the lemon juice and mix well until everything blends evenly.
8. Lastly add the coriander leaves and transfer to the serving dish.
9. Enjoy hot!!

Pepper and garlic are the two things I love in this. Goes well with fried rice or can have as starter.Eat hot! If you want to avoid deep frying,just fry the paneer cubes alone in the pan until it turns golden brown here and there and proceed with the recipe.

There is a restaurant called "Muthu's curry" here in Singapore...where we had a chance to try this "brinjal Masala"(how they named the dish)....Even my husband who doesn't likes Brinjal said it tastes good...And in this muthu's curry we can find more of chinese people visiting as a regular customers ....So if any one who in future have a chance to visit Singapore, don't forget to go to Muthu's curry ....

I tried to make this curry after tasting this in that restaurant...It came out not exactly....but similar to that....My hubby too certified its good...;D .

Ingredients

• Brinjal                         --     5 nos.  (I used the brinjal available here long..purple coloured, 1 no.)
• Onion                             -- 2 medium
• Tomato                          -- 1 big
• Green chilli                      --  2 nos.
• Sambar/curry powder        --  1 tsp
• Turmeric                         --  1/4 tsp
• Corn flour                       -- 1/2 tsp
• Chopped coriander leaves  -- 1 tblsp
• Curry leaves                    --  1 sprig

Tempering Items

• Mustard       - 1/2 tsp
• Urad dal      - 1/2 tsp
• Channa dal  -  1/2 tsp
• Oil              - 2 tsp

 

 

Method

• Chop onions,tomatoes and slit the green chillies...keep aside.
• Cut brinjals into medium sized pieces as shown in picture and keep immersed in water till you cook.
• Heat a kadai with oil and add the tempering items,followed by onions,chillies,curry leaves and fry till onions are translucent.
• Add tomatoes with salt and cook till tomatoes turns just mushy.
• Add 1 1/4 cup of water and add turmeric,coriander leaves and curry powder to it and bring to boil.
• Add the cut brinjal , stir well and cook covered for 5-7 minutes...till brinjal gets cooked soft..

• At the end if needed add corn flour to thicken the gravy.
• Granish with chopped coriander leaves...goes well with plain rice and variety rice!!

Time took approximately...

• Chopping onions and tomatoes --3 minutes
• Cutting Brinjal                       -  1 minute
• Till Frying onions and tomatoes-   4 minutes
• Rest of cooking time              -   5-7 minutes
•   Total                                -   13 - 15 Minutes..:))

This dish I am sending to Grindless gravies event ... conducted by our blogger friend SRA....from the blog When my soup came alive!!!Still there's more than a month's time..Then too I can't wait to send this to her event "Grindless gravies".