SNAKE GOURD KURMA (Kugan )
Dev, many recipes are pending as I am busy running to hospital daily.
I told you about my relative, so bear with me please for some time.
Here is the snake gourd kurma that you requested. Thanks. Kugan
SNAKE GOURD KURMA
Ingredients:
(A)
1 tbs oil
1 inch cinnamon sticks
2 cloves
2 cardamom pods
1 bay leaf
½ tsp aniseeds
1 sprig curry leaves.
2 onions finely chopped
1 tsp ginger paste
1 tsp garlic paste
2 green chillies, chopped
2 tomatoes finely chopped
2 tsp chillie powder
2 tsp coriander powder
¼ tsp tumeric powder
1 tsp kas kas powder
2 tbs finely ground coconut paste
½ cup water
300 grms young snake gourd, cut into semi circles
Salt to taste
Little lime juice
Little chopped coriander leaves, for garnishing
Method:
Heat a wok with the oil, add in (A) the seasonings.
Let them crackle for a minute.
Now add in the chopped onions and saute well for a minute.
Add in the garlic and ginger pastes, green chillies , stir fry for a second.
Add in the tomatoes and cook till mushy.
Now add in the chillie, coriander tumeric, kas-kas,
and coconut paste, stir well for a second.
Add in the ½ cup of water, and enough salt.
Add in also the cut snake gourd pieces.
let it simmer till the veges are cooked.
Remove and add in the lime juice, garnish with the cut coriander leaves.
This dish will be semi thick.
http://farm8.staticflickr.com/7213/7...9e682a1f_c.jpg
TOMATO MINT CHUTNEY (Kugan )
Here is the tomato mint chutney. Enjoy, Kugan
TOMATO MINT CHUTNEY
1 tbs oil
½ tbs channa dal
3 dry red chillies cut into pieces
2 shallots cut into pieces
1 small piece of ginger chopped
¼ cup coriander leaves, chopped
¼ cup mint leaves
2 tbs grated coconut (optional )
Salt to taste
4 big red , tomatoes sliced
1 tsp tamarind paste
To Season:
1 tsp oil
½ tsp mustard seeds
½ tsp urad dal
A pinch of asafoetida powder
1 red chillie cut into pieces
1 sprig curry leaves
Method:
Heat the oil in a non-stick pan, add in the channa dal, red chillies and shallots.
Saute nicely, add in the ginger, coriander leaves, mint leaves, and coconut.
Add in enough salt and stir fry for about 2 minutes. Remove.
In the same pan, add in the cut tomatoes, tamarind paste, and cook till it becomes mushy.
Remove when there is no raw smell. Let both cool.
Now first grind the coriander, mint mixture nicely.
Then add in the tomato mixture and grind coarsely.
You can add 2 tbs of water if needed.
Heat the oil in a pan, add in all the seasonings in order.
Pour over the ground chutney. Serve with steaming idlis or dosais.
http://farm9.staticflickr.com/8020/7...e4b43a88_c.jpg
ZUCHINNI VINDALOO (Kugan )
Zuchinni always brings Suvai into my mind.:sad:
ZUCCHINI VINDALOO
Ingredients:
To Grind To A Paste:
(A)
2 big onion chopped
1 big tomato chopped
2 tbs grated ginger
2 tbs minced garlic
2 tsp cumin seeds
4 dry red chillies broken into pieces
2 tsp black pepper
1 tsp mustard seeds
½ tsp funugreek seeds
1 cardamom, only seeds
1 small stick of cinnamon
4 tbs vinegar
3 tbs of oil
2 tsp of sugar or to taste
Salt to taste
2 cups of zuchinni split into 4 and cut into slices.
Method:
Grind all the ingredients in (A)
Heat the oil in a non-stick pan.
Add in the ground masala, stir fry well.
Add in the sugar and salt, fry till oil seperates.
Add in the cut zuchinni, stir fry, the zuchinni will leave water.
Do not over cook the zucchini, remove and serve with any pulao.
http://farm9.staticflickr.com/8028/7...545bdccc_c.jpg
SIMPLE VEGETABLE PULAO (Kugan)
Suvai here is the pulao recipe for you.
Sorry the picture is not that clear. Kugan
SIMPLE VEGETABLE PULAO
Ingredients:
2 tsp ghee
2 tsp oil
1 inch cinnamon stick
1 cardamom pod
1 bay leaf
2 cloves
1 onion sliced
1 tsp ginger paste
1 tsp garlic paste
1 red tomato puree it
2 green chillies slit across
MIXED VEGES:
5 beans cut into 1 ½ inches in length
1 potato cut into sticks
5 cauliflower florets
½ a carrot cut into sticks
2 tbs of fresh green peas
A pinch of tumeric powder
1 tsp chillie powder
2 tbs mint leaves
Salt to taste
1 cup basmati rice soaked for 10 minutes and drained
2 cups of hot water
2 tsp lemon juice
Little coriander leaves chopped
Method:
Heat the oil and ghee in a wok, add in the cinnamon, cardamom, bay leaf and cloves.
Let them crackle, add in the onions and saute till it turns limp.
Add in the gingerr garlic paste, saute for another minute. Add in the tomato puree.
Add also the green chillies, the mixed vegetables, tumeric, chillie powder,
Mint leaves, salt to taste and the drained basmati rice.
Saute for a minit gently.
Now in a rice cooker, pour 2 cups of boiling hot water.
Add in the sauteed vegetables and rice, cover and cook for 10 minutes.
After it is half cooked, add in the lemon juice, stir the contents gently.
Close and cook till the light goes off.
Your hot steaming pulao is ready. Garnish with coriander leaves.
Serve with zucchini vindaloo
http://farm8.staticflickr.com/7098/7...ac6376a8_c.jpg
