Tag Archives: South Indian

Ragi Set Dosas | “No rice” soft dosas

When I had posted the Ragi Urad idli recipe, I had got many queries about if it can be made as dosas too. Though I do make dosas with that batter, there is a way I make my Ragi dosas which come out as soft as restaurant style set dosas and I thought it was high time I share it too.

If not for my readers who continually keep asking me queries and request for recipes, I will not be inspired to post them. Most of my day passes in household chores while juggling between two kids, one seeking my attention to draw for her ( my daughter 😬) while the other clinging to me like fevicol ( my son πŸ˜„). The only thing that keeps my sanity are these daily shlokas, bhajans and songs which I have made as playlists on youtube and keep them in the background whole day. They give me strength in my motherhood battles and otherwise too. Music is really my life. ❀️

So here is the most requested dosa by my readers. They come out very soft and my kids are huge fans of it. My daughter used to call it chocolate dosa as a toddler and even now, in spite of knowing it’s ragi, still calls it the same. πŸ˜ƒ Ragi is a very healthy millet and this is one of the best ways to include it in your diet. Happy and healthy cooking!

RECIPE:

Ingredients: { Makes about 20 dosas }

3 Cups Ragi flour / Finger millet powder/ Nachni ka atta

1 Cup Urad dal (I use split ones)

1/2 Cup Poha/ flattened rice (thick or thin, white or brown)

Salt to taste

Ghee or oil to cook the dosa

Step by step recipe:

1. Wash well and soak Urad dal for about 4 hours. Drain water completely. Add about 1 Cup water and 1/2 Cup poha (washed) and grind to a smooth paste. Add to a large preferably steel vessel.

2. Now take ragi flour in another bowl. Add water, 1 cup at a time and whisk well to remove lumps. It takes me 3 Cups water to 3 Cups Ragi flour for it to come to a thick batter.

3. Add this to the Urad dal batter. Add salt and mix well using hands. Cover and keep at room temperature for fermentation for 8 to 12 hours. Might take longer during winters.

Love the fermented batter 😍

4. Heat a dosa pan and pour a ladle of the batter on the center of the pan. No need to spread this dosa. Cover and cook one side first adding ghee or oil.

Sorry for the dull picture. Kitchen lights 😬

5. Flip and cook the other side too. Remove and repeat the same with the rest of the batter too.

Notes:

* You can store the rest of the batter in the refrigerator and use it the next day. The texture of the dosas are soft even the next day.

* You can use thick or thin Poha, brown or white poha, does not make any difference. It gives it the softness in the dosas.

* If due to any reason you can’t eat poha, just skip it and add 1 tsp Methi instead along with Urad dal. Grind it to smooth paste. It will give soft dosas too.

* For making idlis, you can check this Ragi Urad Idli recipe. Comes out very well.

* I served these dosas with Hing Chutney. Just grind 1 Cup Coconut with a pinch of Hing powder, 4 long red chillies, 1 tsp Tamarind paste, salt and water to a smooth paste. You can season the chutney using mustard seeds and curry leaves if needed.

Amma’s Moong curry (with freshly ground masala)

All of us have a special kind of liking towards our mother’s cooking and I am sure you all will agree that no matter which Masterchef cooks for us, our Amma’s food is the best. Why not, as she makes everything with a secret ingredient in it – Love. ❀️

My Amma too used to cook so well and the flavours of all her dishes are still in my taste buds. This moong curry was one among them and I used to take it with puris in my lunch box during my school/ college days. My friends used to love it too and I used to take extra boxes of it for them as well. The precious memory of those days is forever etched in my heart and I remember it each time I make this curry. ❀️

Now Amma can’t cook like before as she suffers from muscular dystrophy in her legs. Although she’s strong most of the days and remains happily engaged all day, there are times when she falls into self doubting sadness and I have to convince her my best that she is still very much loved and an important part of our lives. Right now, she’s going through a difficult phase and this post of mine is to cheer her up in my little way, by adding her recipe on my blog.

Amma, this is for you. ❀️ I am coming in few months to make this curry for you and you have to tell me if it tastes as good as yours or not. 😍 Loads of love to you Amma. 😘 Please be happy always as that is what makes me happy too. ❀️ Sharing some words for you which I found as best to describe our love for each other. Hope it cheers you up. 😍

Now to Amma’s recipe. Hope you all try her way of moong curry too. Tastes amazing with puris, chapatis or even with rice. Happy and healthy cooking!

RECIPE:

Ingredients:

1 Cup dried whole green gram/ whole moong

1 Tbsp Oil

2 tsp Red chilli powder or to taste

Salt to taste

For the ground paste:

1/4 Cup Coconut (freshly grated or desiccated)

6 to 8 sprigs of Coriander leaves

1/2 a large Tomato

1 small sized Onion

2 Cloves

1 Cardamom

1 small piece of star anise

1/2 tsp Cumin seeds or Jeera

1/4 tsp Turmeric powder

Step by step recipe:

1. Soak whole moong in atleast thrice the amount of water overnight or for 6 to 8 hours. When soaked, drain the water. Add fresh water enough to soak it in a pressure cooker and cook until soft. Takes 3 to 4 whistles on high in my electric stove top. Might vary depending on your cooking range.

2. Add ingredients to grind in a mixer.

3. Grind adding about 1/4 Cup water or as needed to a smooth paste. Now heat oil in a pan and add the paste. Also add red chilli powder and cook till the raw smell goes away. (About 5 mins and this paste splatters. So be careful and mix continually.)

4. Now add the cooked moong and salt. Bring it to boil and cook for 5 to 8 mins. Adjust consistency of the gravy.

5. Serve hot with Puris, Chapatis or rice meals.

Notes:

* The gravy thickens when kept at room temperature as moong absorbs a lot of water. So if serving later, add water that time to adjust gravy consistency.

* Star anise and coriander leaves make this masala very aromatic. So don’t skip it.

* The masala splatters while cooking. So be careful while sauteing.

* I also sprout moong and make this same curry.

* You can also check my mother’s other three recipes –

# Amma’s Carrot Pulao

# Amma’s Tomato Chutney

# Amma’s Alu Paratha

Radish Chutney

In my last post of Ragi Jaggery ladoos, I had mentioned about our relocating back to India but I had never expected my readers to comment and message me with their best wishes. It really made me so happy that people actually take time to read the full writeup and also write such heartfelt words for me. ❀️ I always consider my readers to be a part of my extended family and the love showered on me in the past couple of days proves that my readers feel the same, which means the world to me. Thank you dear readers. Love and blessings is what I need the most now. β€οΈπŸ™

I had actually decided to stop blogging for a while as I am not in the right frame of mind to write. Most of the families we know will be separated, even us, as only me and kids will shift back as of now. But we knew this since a year, were mentally prepared for it and specially as I have a great support system in my parents, we are not much worried. But there are many families who don’t have that and hearing their situations make me feel very sad too. Praying that God blesses all of them and they can survive this change well. πŸ™

Sorry that this is turning out to be such a emotional write-up which is why I did not want to blog but I guess you all will understand, like always. ❀️

Coming to this chutney, it is my way to sneak radish in my kids’ diet as they love dosas with chutneys. So making them eat vegetable in this form too. I learned this chutney long back from a cookbook but have changed it to suit our tastebuds. Comes out very tasty and you can never say it has radish in the chutney.

Hope you all try and love this chutney. Happy and healthy cooking! ❀️

RECIPE:

Ingredients:

1 Cup peeled and grated Radish

1/4 Cup Coconut

1 Tbsp Coconut Oil (+ 1 tsp)

4 Red chillies

1 tsp Urad dal

1 tsp Cumin seeds

1/4 tsp Hing or Asafoetida powder

Salt to taste

Step by step recipe:

1. Heat 1 Tbsp Oil in a pan. Add grated Radish and saute on medium flame till the raw smell of radish goes away and the radish turns dry. Takes about 5 mins. Now remove from flame and allow it to cool.

2. Now add the radish to a mixer along with coconut. In that pan, heat 1 tsp Oil and add Hing, 1 tsp Urad dal and 1 tsp Cumin seeds. Also add red chillies. Fry till Urad turns brown. Allow it to cool.

3. Now add the fried chilies, Urad dal, cumin seeds to the radish- coconut. Also add salt and about 1/4 Cup Water or as needed. Grind to a smooth paste. This is a thick chutney. Remove to a serving bowl.

Notes:

* Do fry the radish till the rawness goes away. Else the chutney will have the raw taste.

* This chutney is not seasoned with mustard seeds but you can season if needed.

* Can be had with rice meals or dosa/idli.

* Here is my Chutney/dips recipe collection that I make always.

Brinjal Rava fry on tawa and Upkari

Even though my kids eat almost everything that I cook ( touchwood!), my 5 year old daughter is slightly choosy when it comes to vegetables. So my mommy brains have to work overtime to make her eat some of the veggies. πŸ˜…

Brinjal is a vegetable she won’t eat if I make a regular curry with it (wish I could capture her face and show you all when she hears it’s brinjal curry for dinner πŸ˜‚). I don’t blame her at all as I myself never used to eat any vegetable as a kid except for a few chosen ones like potato, elephant yam and beetroot. So I can totally understand her. πŸ˜ƒ

But once I happened to make these rava fries for a change and she absolutely loved it. So now I make it regularly even as an evening snack. She loves munching on it and I am happy that a healthy vegetable is filling her with nutrition.

Hope you all will try this as well. Happy and healthy cooking! ❀️

RECIPE:

Ingredients:

3 small variety Brinjals or 1 large Purple Brinjal

1/4 tsp Turmeric powder

A pinch of Hing or Asafoetida

Salt to taste

1/4 Cup Rava or Semolina (or as needed)

1 tsp Red chilli powder

Step by step recipe:

1. Wash the brinjals well and chop off the stem. Slice brinjals thinly for the rava fry and finely chop for upkari. Add both into separate bowls of water.

2. Now drain water and add Turmeric powder, Hing and salt. Mix well.

3. In a plate, take rava and mix red chilli powder in it. Roll the brinjal slices one by one over the rava mix.

4. Heat tawa and place these onto the tawa. Drizzle coconut oil while cooking both sides on medium flame till it turns brown in colour and the brinjal turns soft.

5. Serve with rice meals.

Notes:

* For Brinjal Upkari, fry about 4 to 5 finely chopped Garlic pods in oil till it turns brown and add finely chopped brinjal to it. Add red chilli powder and salt. Cook till it turns soft. Don’t add water at all.

* For the rava fry, slice brinjals very thinly. It helps them cook easily and also turns crispy.

* You can make this with any variety of brinjals.

Peanut Ubbatti | whole wheat jaggery holige

Being homebound since many months now, I truly realize the value of our home town visits which were atleast twice a year. Along with that, I really miss the fun meeting my loved ones, the non stop chatter, going to temples, shopping with my cousin and also (importantly) indulging in sweets without a care in the world. πŸ˜…πŸ˜

I have been an ardent devotee of sweets since a child and my dad knowing that, spoils me to the core when I visit them. My favourite sweets are brought and stored before I come, all awaiting me to devour them 😬. One among them are Kayi holiges or coconut filled sweet Ubbattis which are a speciality of Udupi Shree Venkateshwara sweets near the famous and our dearest Shri Krishna’s temple.

So, when I miss those holiges, I make chapati dough, fill it with coconut and jaggery to make my own “jugad” kind of holiges πŸ˜€ which tastes yummy too. As I started making them, I realized I could make different varieties of it and these peanut Ubbattis came into being. It tasted so good that we make it regularly.

So glad to share this recipe. Hope you all try it for Diwali. It’s as easy as making parathas and hope my step by step recipe along with notes will help you all. Happy and healthy cooking.

Also, wishing my readers a very happy Diwali. May the festival of lights brighten your lives and fill it with happiness. ❀️

RECIPE:

Ingredients: { Makes 5 Ubbattis }

For the outer dough:

2 Cups Wheat flour/ Atta { I use Pillsbury brand }

About 3/4 Cup Water {to knead the dough}

1/4 tsp Turmeric powder or Haldi

Salt to taste

For the inner filling:

1 Cup Peanuts { skin removed }

1/2 Cup Jaggery

2 Tbsp Water

1/4 tsp Cardamom powder

To roll the Ubbatti: Dry wheat flour as needed

Ghee to cook the Ubbatti

Step by step recipe:

1. Add wheat flour, turmeric powder and salt in a bowl. Add water and knead to a soft dough. It took me about 3/4 Cup of water for 2 Cups of flour. Might vary as per your brand. The dough should be soft and smooth. Keep aside.

2. Now take the skinned peanuts in a mixer.

3. Powder it by pulsing it every two rounds. Don’t run the mixer continually as peanuts can leave oil. Just pulse for 4 to 5 times and it will turn into fine powder. If tiny bits of peanuts remain, it’s okay as it gives nice bite to the Ubbatti.

4. Now add jaggery along with water in a pan. Allow jaggery to melt and come to a boil. No need to make it into syrup.

5. Now add the peanut powder and mix once. Switch off the flame after mixing once or the mixture will harden.

6. Transfer it into a plate immediately. Allow it to cool slightly. Don’t cool it completely as it will turn hard. When it is warm, make small balls of it as shown. Also make balls of same size as filling from the wheat dough.

Note: It is important to make both inner and outer balls of equal size so that the Ubbatti turns perfect.

7. Now keep a chapati tawa to heat on the flame. Take a wheat ball and dip in dry wheat flour. Roll to a small Puri (small circle as shown). Keep the inner ball of filling inside.

8. Now take the sides of the wheat dough and cover it over the filling sealing it completely.

9. Roll it using little dry wheat flour to as thin and evenly as possible.

10. Place this over the heated tawa and cook till bubbles appear over the surface. Add ghee over it.

11. Flip and cook for about half a minute adding ghee over that side too.

12. Remove and repeat the same with the rest of the dough.

Notes:

* The water quantity while making the wheat dough can vary with your brand. Just make into a soft and smooth dough. Keep for rest for about 30 mins if you have time. Else it’s fine.

* We get readymade skinned peanuts here and I use that. If you have regular ones, you might need to roast it on low flame, cool it and remove the skin.

* While powdering the peanuts, be careful to not grind continually as it may leave oil. Just pulse and powder it. Even if little bits of peanuts remain, it’s fine. Adds a good crunch to the Ubbattis.

* Don’t make jaggery syrup. Just melt it and bring to a boil.

* Switch off the flame immediately after adding and mixing the peanuts. Else it may turn hard. Also, don’t keep the mixture to cool for long. Make balls when the mixture is still warm.

* Make both the inner and outer dough balls of equal size. Else the Ubbattis may not taste as good or might become like parathas. Making both balls of equal size ensures the outer layer is thin and we get good flavour of the filling.

* As these Ubbattis are kept at room temperature, they turn crisp on the outside but soft on the inside. That’s exactly how we love it. If you love soft Ubbattis, consume them immediately after making it.

* Since it is easy to make, I make it fresh each time. The measurements I have mentioned above yields 5 Ubbattis which are sufficient for us to last a day.

* Also, with the above measurements, I get two balls of wheat dough leftover ie it makes 7 wheat balls. I make chapati with it.

Kanchipuram Idlis

When I get some free time yet don’t want to sit with my phone, I read cookbooks. Reading them is a pleasure of it’s own and I forget the rest of the world and dive into the world of recipes. ❀️

On one such day, I saw a recipe of Kanchipuram idlis in the cookbook “Dakshin Bharat dishes” by Mrs Jaya V Shenoy which is a must have cookbook in every Konkani household. My grandmother and mother refer to the Kannada version of this book while I was lucky enough to be gifted the English version of it by my aunt, Chandriakka during my marriage. It has definitely been the best gift for me. Thank you akka. I always remember you when I read it. ❀️❀️

As I read the recipe for these idlis, I saw that it had baking soda as an ingredient which I try to avoid as much as possible. So I added the naturally fermenting ingredient, Methi which gives soft idlis and also increases the health quotient of the idlis.

The resultant were these super soft, spongy idlis with bites of cashews and chana dal. Also, they turn out so flavourful that you will keep craving for more. We loved it so much that I had to make them again within the week as we could not get enough of it.

These idlis are definitely a welcome change from the regular idlis and can be made occasionally when you are bored of the same old breakfast dishes. Hope you all try and love it like we did. Happy and healthy cooking!

RECIPE:

Ingredients: {Makes about 22 idlis}

1 Cup Raw white rice or Idli rice (I use any variety of small grain white rice available here)

1 Cup Urad dal (I use split ones)

1 tsp Methi or fenugreek seeds

1 Tbsp Chana dal (To be soaked and added into the batter after fermentation)

Salt to taste

For seasoning:

1 tsp Ghee

1/2 tsp Jeera or cumin seeds

6 to 8 broken cashews

A sprig of curry leaves

A pinch of pepper powder

1 to 2 green chillies

Step by step recipe:

1. Wash well and soak the Urad dal along with Methi in atleast twice the amount of water. Wash well and soak the rice separately. I soak both for atleast 4 hours. Once soaked, drain the water completely from it.

2. Grind Urad- Methi with 1 Cup water or as required to a smooth paste. (It took me 1 Cup water to grind it.) Remove into a large vessel.

3. Now grind the rice with little of the leftover Urad batter in the mixer to a little coarse paste (like rava consistency). I did not add additional water at all while grinding rice. Pour into the same bowl and mix both batters adding salt.

4. Ferment the batter overnight or for atleast 8 hours in a warm place.

5. While making idlis, add soaked Chana dal and also prepare the seasoning. Heat ghee in a pan. Add cumin seeds, cashews, pepper powder, curry leaves and green chillies. Fry till cashews turn light brown and add the seasoning to the batter.

Note: I usually soak the Chana dal in double the water for about an hour the previous night. Drain the water and refrigerate to add to the batter the next day. This saves soaking time in the morning.

6. Mix well. Pour into greased idli plates and steam for 20 mins or till done.

7. Enjoy with a chutney of your choice.

Notes:

* Grind the rice to rava consistency. If you grind it smooth, the texture of the idlis may not be as good.

* Methi seeds give these idlis a very soft texture. So don’t skip it.

* To save time in the morning, soak the Chana dal in enough water the previous night for an hour. Drain and refrigerate. Add to the fermented batter while making idlis.

* All ingredients in the seasoning give a good flavour to the idlis. So don’t skip it except green chillies which you can skip if serving small kids. My kids are fine with it though. I remove the chillies and give them.

* This chutney is Hing chutney with red chillies. I just grind coconut with dried kashmiri red chillies, Hing powder and tamarind paste with salt and little water to a smooth paste. Drizzle coconut oil on top or season it with mustard seeds and curry leaves. I don’t season most of my chutneys as my daughter does not like mustard seeds.

Instant Vermicelli Idli

When I was a child, the only Idlis I knew were the regular white Idlis my mother made and the horsegram Idlis, cucumber Idlis, jackfruit Idlis (kulitha idli, thoushe muddho, ponsa mudho in Konkani) which my grandmother made. These varieties are the only ones I remember apart from the amchi famous Khotto or idlis made in jackfruit leaves.

After I started blogging and kept on look out for variety of recipes, I started making Rava Idlis and other Idlis which don’t need rice at all. Here you can check all of them in my Idli Stand page.

Vermicelli idli was one among the first ones to be tried and loved. So I had to share this here. Its a unique but very tasty idli. Comes out super soft and spongy.

Hope you all try and like it too. Happy and healthy cooking!

RECIPE:

Ingredients:

1 Cup wheat Vermicelli (the regular variety which we use to make upma. Not super thin ones)

1 Cup wheat Semolina/ Rava/ Sooji

1 Cup Yogurt or thick Curd

About 3/4 Cup Water

1/2 Cup grated Carrots

1 tsp Eno fruit salt {*check notes for substitute}

Salt to taste

For seasoning:

2 tsp Oil

1/2 tsp Mustard seeds

1/2 tsp Cumin seeds or Jeera

1/2 tsp split Urad dal

Few broken Cashews

Step by step recipe:

1. Heat oil in a pan and splutter mustard seeds, add Jeera, urad dal and broken cashews. Fry little till cashews turn golden. Then add vermicelli and fry on medium flame till it changes colour and turns brown.

2. Now add rava and fry again till it turns light brown.

3. Switch off the flame now and allow it to cool down slightly. Add curd and water. Mix well.

4. Now add grated carrots and mix well. Add salt and Eno fruit salt. Mix well.

5. Steam immediately after adding Eno fruit salt. Steam for 20 mins or till done.

The white colour is due to my kitchen lights. These Idlis get a golden hue due to vermicelli and carrots.

6. Remove and serve with a chutney of your choice. I have served it with my Amma’s tomato chutney.

Notes:

* 1 tsp Eno fruit salt can be substituted with 1/2 tsp Baking soda and 1/2 tsp Lemon juice.

* Steam immediately after adding Eno fruit salt.

* You can also make regular Instant Rava Idlis if you don’t have vermicelli.

* Grated carrots are optional but give a good bite and also increases the nutritional value.

* For 1 Cup Vermicelli and 1 Cup Rava, 1 Cup curds plus 3/4 Cup water gave perfect texture of the batter which is slightly thick. The amount of water depends upon the curd. Start with 1/2 Cup water and add more only if necessary. Don’t make the batter thin.

Masala Puri chaat

It is my son’s second birthday today (August 12th) and we are celebrating it since 10th. 10th because it was my husband’s off day from work (we did a small celebration at home), 11th as it was Janmashtami and I love dressing him up as Krishna. He is our little Kishan Kanhaiyya who brought flood along with him during the Kerala floods in August 2018.

I remember those scary days every year and pray that no one has to go through it again. But yes, God has been really kind upon us and we survived the days well.

My parents shifted back to our native Udupi in Karnataka after that as they wanted to be closer to their siblings and the days in Cochin are a beautiful memory to cherish.

One among the food memory from Cochin is piping hot masala puri that we used to enjoy from a small chaat stall behind the Ernakulam Shiva temple. Me and Amma used to sit in our car (as I was very shy to eat in front of other people 😁) and my dad and brother used to bring them to us. The flavours of the masala puri is still in my taste buds. So so delicious. I have never eaten a tastier masala puri than that.

But I am glad after many trials, my version of masala puri does taste almost same to that. I make it during special days and since it was my son’s birthday, I made it for our evening special snack and we all enjoyed it. Hope you all try and enjoy too. Happy and healthy cooking!

RECIPE:

Ingredients: {Makes about 4 plates}

For the curry:

1 Cup dry Green peas (soak overnight)

1 medium sized Potato

1 medium sized Tomato

1 tsp Garam masala powder

1/4 tsp Turmeric powder

Salt to taste

1 Tbsp Oil

To grind:

1 medium sized Onion

3 Green chillies

1/2 inch Ginger piece

1/2 Cup Coriander leaves

1/4 Cup Mint leaves

For garnish: finely chopped Onion, tomatoes and coriander leaves as desired

For assembling the chaat: {In one plate}

3 to 4 Puris, 3 ladles of the curry, 1 Tbsp Date Tamarind chutney, Green chutney if desired, finely chopped onions, tomatoes, coriander leaves and bhujiya or Sev.

Step by step recipe:

1. Pressure cook the soaked green peas (soak for atleast 8 hours) along with potato and turmeric powder till it turns soft.

Note: It takes 4 whistles at high flame in my electric stovetop.

2. Mash lightly and keep aside.

3. Take all ingredients to grind in a mixer jar.

4. Grind with little water to a smooth paste. Keep aside.

5. Heat oil in a pan and fry finely chopped tomatoes till it cooks.

6. Add the ground masala paste and cook till it reduces and leaves the sides of the pan. Add garam masala powder and salt.

7. Add the cooked and mashed peas and potatoes.

8. Now cook till it thickens and turns into a gravy like below. Remove from flame.

9. For making masala puris, take puris in a plate and break into pieces.

10. Now add two to three ladles of the curry, top with date-tamarind chutney, onions, tomatoes, coriander leaves and bhujiya. Serve hot.

Notes:

* You can also make green chutney for a spicier masala Puri. Since I make it for my kids, I skip and make the curry mildly spicy for them to enjoy.

* For the green chutney, just grind green chillies with coriander leaves, mint, salt and little water to a smooth paste.

* I also use Mother’s recipe date tamarind chutney. If you don’t have it, just grind dates with tamarind and salt with little water to a smooth paste. That’s your sweet chutney.

* For the puris, I have bought these ready to be fried puris long back (more than 2 years actually) and still they are good. I just microwave it on high for 1 minute and they are ready. No need to deep fry at all.

* The curry can be used as an accompaniment to rotis and rice meals. If you add paneer to it, it becomes matar paneer. I do the same when I have leftover curry.

* You can grind tomatoes if you don’t like tomatoes as it is in the gravy.

10 min Restaurant style Veg Kurma

I have tried many Kurma recipes in the past but once I tried this one, I did not have to try any other. It comes out too delicious for words. Although this technique was new to me, I found that cooking with almost zero additional water in the pressure cooker makes the Kurma taste amazing.

Whenever I make this Kurma, the husband comes to know through the aroma and he asks if it’s Kurma that is cooking πŸ˜‚. You have to try it to know. I have made it for many get togethers and people love it a lot.

Best part of this curry is once the chopping is done, it hardly takes 10 mins. No sauteing or cooking for long time. I make this specially during weekend now when I don’t want to spend the whole day in the kitchen.

Hope you all try and love it too. Happy and healthy cooking!

RECIPE:

Ingredients:

About 3 Cups mixed Vegetables (Potato, peas, carrots, capsicum, cauliflower)

1 Cup Paneer cubes

2 Tbsp Coconut oil

1 Tbsp Ghee

2 green chillies

1/2 inch Cinnamon stick

3 Cloves

2 Cardamon pods

1 large Onion, finely chopped

1 large Tomato, finely chopped

1/2 Cup Milk

2 Tbsp Coriander leaves, finely chopped

For the masala paste:

1/4 Cup Yogurt/ Curd

1/4 Cup freshly grated or desiccated Coconut

5 to 7 Cashews

3 to 4 cloves of Garlic

1 inch Ginger piece

1 tsp Red chilli powder

1 tsp Garam masala powder

1 tsp Coriander powder

1/2 tsp Turmeric powder

Salt to taste

Step by step recipe:

1. First add all the ingredients mentioned in the masala paste and grind to a smooth paste without adding water. Don’t forget to add salt too. Keep aside.

2. Keep the vegetables ready as well.

3. Now take a 2 liter or 3 liter pressure cooker. Don’t keep it on the flame. Add ghee and oil in the cooker. Also add cloves, cardamom and cinnamon stick along with green chillies. Bay leaf too if you have.

Note that I have not yet kept the cooker on the flame or stove top.

4. Now layer finely chopped onions evenly.

5. Layer tomatoes evenly too.

6. Layer the veggies after this.

7. Add paneer cubes layer over this.

8. Now add the masala paste as the top layer.

9. Now pressure cook the above layers on medium flame for 7 mins or till 3 whistles. There is no need to add water while cooking. The juices in the vegetables will release water and that’s what makes this Kurma tasty.

10. Allow it to cool down by itself. Now add milk and cook for about 2 mins.

11. Garnish with coriander leaves and serve hot with rotis or rice.

Notes:

* OPOS is a patented technique owned by Mr.Ramakrishnan. It is a copyrighted term. I have adapted this recipe from this site and since she used this technique for making this Kurma, I followed the same. I have no intention of owning this technique. The full credits to this technique goes to Mr Ramakrishnan Sir only.

* If you don’t know to use a pressure cooker, you can saute tomato and onions in the seasoning and cook the veggies with the masala while following all the steps in a kadhai.

* In the original recipe, it says to keep on high flame for 5 mins but it sometimes burnt my Kurma. So I keep the flame on medium for 7 mins. It works well for me.

* In case your veggies don’t cook when you open the cooker, cook after you add milk for 5 more mins.

* Don’t forget to add salt in the masala paste itself. It makes a huge taste difference if you add later.

* Also don’t add water at all while grinding the masala paste. The yogurt does the job well and you can see it while grinding.

* Paneer is optional. I add because we love it. You can also add any combination of veggies that you have.

Paneer Sukka

I am actually a non vegetarian turned into vegetarian post marriage ( ie since 9 years now). People ask me how can I even turn just like that and don’t I crave for it. The truth is I was not much fan of chicken or fish even before marriage. So it was not much difficult to leave it completely.

But there are some dishes that I loved in non veg especially the gravy and one of them is the south Karnataka speciality Chicken sukka. I remember how my aunt Shaila mhave used to ask a person who was an expert in making it to make specially for us when we visited her. The flavours of the gravy is unforgettable.

So after marriage, when I craved for it, I tried to recreate it and added the vegetarian favourite Paneer. My husband is a huge paneer lover and can eat it everyday. πŸ˜‚ So was Paneer sukka born in my kitchen and we love it with Matta rice meal.

Hope you all try and love it too. Happy and healthy cooking!

RECIPE:

Ingredients:

200 gms Paneer cubes

1 large Onion

1 tsp red chilli powder

1/2 tsp garam masala powder

Salt to taste

2 tsp Oil

For the masala paste:

1 Cup fresh/ desiccated coconut

3 Kashmiri red chillies

1 tsp Coriander seeds (to be roasted)

2 tsp Cumin seeds (to be roasted)

Step by step recipe:

1. Heat a pan and dry roast coriander and cumin seeds for couple of minutes till it gives out an aroma.

2. Take coconut, red chillies in a mixer and add the roasted coriander- cumin to this.

3. Grind with water to a slightly coarse paste adding little water.

Note: Don’t add a lot of water. Also don’t make a fine paste.

4. Heat oil in pan and add finely chopped Onion. Fry till translucent.

5. Now add the ground paste.

6. Also add red chilli powder, garam masala powder with salt.

7. Cook till the mixture dries off which can take around 10 mins.

8. Now add paneer cubes with little water and allow to come to a boil.

9. Now put the flame on medium and cook till the mixture turns dry.

10. Paneer sukka is ready to be served with rotis, rice or Neeru dosas.

Notes:

* Paneer can be substituted with mushrooms or cauliflower too.

* The main part of this curry is to grind the paste slightly coarse and also to cook the paste well till it turns dry.

* If your red chillies are spicy, you can skip the red chilli powder.