Category: Coconut-Gravy


Veg Kurma Grandma Style


Ingredients:

Mixed Vegetables-500gms

Turmeric-1/4 tsp

Salt to taste

Sesame oil

 For the Tempering / Tadka:

Curry leaves-2 spring

Mustard-1/4 tsp

Urad-dal-1/4 tsp

 For the Sauté:

Shallots- 250 grams

Garlic-6 cloves -1/2 tsp. paste

Ginger -2 inch cube-1/2 tsp. paste

Tomatoes- 2 medium (optional)

Hing -1 pinch (optional)

 Garnishing

Fresh Coriander – 1/3 bunches

 Spices For the Grinding:

Red Chillies – 8

Coriander seeds -6 TSP

Cumin seeds -1 tsp

Fennel seeds – 2 tsp

Black Pepper corns- 1 tsp

Curry leaves-1/3 bunch

Cardomom-2

Cloves-2

Cinnamon-2

Coconut-1/2(Separately)


 Preparation method:

  1. Fry the spices in the dry pan, till it gets nice aroma.
  2. Grind the spices to a smooth paste.
  3. Grind the coconut to a smooth paste separately.
  4. Crush the tomato using hand and crush the shallots using DD.
  5. Take vegetables in a bowl; add the grinded masala, crushed onions, crushed tomatoes, ginger garlic paste, turmeric, hing and salt.
  6. Add handful of sesame oil and mix altogether with hand, marinate it for5 mins.
  7. Heat the pan; transfer the mixture to the pan. Sprinkle water.
  8. Cover it and cook it For the 30 min in a medium flame.
  9. Stir it occasionally. When it’s done, add the coconut paste and simmer it for 15 mins .
  10. Garnish with fresh coriander and serve it hot with rice or roti.

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Yam Gravy

Yam Gravy

Sena Kura


Ingredients:

Yam -1/2 Kg

Salt to taste

Oil

 

For the Tempering / Tadka:

Curry leaves-2 spring

Fennel seeds-1/2 tsp

 

Garnishing

Fresh Coriander – 1/3 bunches

 

Spices For the Coconut Paste:

Red Chillies – 8

Coriander seeds -6 TSP

Cumin seeds -1 tsp

Fennel seeds – 2 tsp

Black Pepper corns- 1 tsp

Curry leaves-1/3 bunch

Cardomom-2

Cloves-2

Cinnamon-2

Coconut-1/2

 

For the Tomato paste:

Onion-2 medium

Tomato-2

Ginger garlic paste-1 tsp

Chilli powder-1tsp

Coriander powder-2 tsp

Turmeric powder-1/4 tsp

Cumin powder-1/4 tsp


Preparation method:

  1. Heat oil in a pan, add onions and sauté it.
  2. Add ginger garlic paste and cook For the 2 mins
  3. Add tomatoes, turmeric, chilli powder, coriander powder, cumin powder, salt and cook it For the 5 mins.
  4. Grind it in a blender and make a fine paste. Tomato paste is ready.
  5. Fry the spices in the dry pan, till it gets nice aroma.
  6. Grind the spices to a smooth paste with the coconut.Coconut paste is ready.
  7. Heat oil in a pan, add fennel seeds and curry leaves.
  8. Add tomato paste, turmeric and salt.
  9. When the oil floats at the top, add the yam pieces and mix it well
  10. Cover it and cook it For the 12 mins in a low flame.
  11. Add the coconut paste and stir it well and cook For the 10 mins.
  12. Garnish with Fresh coriander and serve it hot with rice or roti.

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Kaju Karela – Cashewnuts Bitter Gourd Sabji

Kaju Karela (Cashew Nuts – Bitter Gourd Sabji)

kaju karela

Bitter melon ad salt, squeeze the juice

Heat oil in a pan, ad cumin seeds.

Once they splitter, add bitter melon, turmic powder, chilli powder, cumin powder and sauté it in a low flame For the 5 mins

Add cashewnuts cook it For the 5 mins, add sugar…., coconut…., coriander and mix it well. Dry

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Traditional Potato Kurma

Potato Grandma Curry

Grandma potato kurma

 


Ingredients

potato -1/2 kg

Turmeric-1/4 tsp

Salt to taste

Sesame oil

 

For the Tempering / Tadka:

Curry leaves-2 spring

Mustard-1/4 tsp

Urad-dal-1/4 tsp

 

 

For the Sauté:

Shallots- 250 grams

Garlic-6 cloves -1/2 tsp. paste

Ginger -2 inch cube-1/2 tsp. paste

Tomatoes- 2 medium (optional)

Hing -1 pinch (optional)

 

Garnishing

Fresh Coriander – 1/3 bunches

 

Spices For the Grinding:

Red Chillies – 8

Coriander seeds -6 TSP

Cumin seeds -1 tsp

Fennel seeds – 2 tsp

Black Pepper corns- 1 tsp

Curry leaves-1/3 bunch

Cardomom-2

Cloves-2

Cinnamon-2

Coconut-1/2(Separately)


Preparation method:

  1. Wash, peel and cut the potatoes in cubes.
  2. Fry the spices in the dry pan, till it gets nice aroma.
  3. Grind the spices to a smooth paste.
  4. Grind the coconut to a smooth paste separately.
  5. Crush the tomato using hand and crush the shallots using DD.
  6. Take potato cubes in a bowl; add the grinded masala, crushed onions, crushed tomatoes, ginger garlic paste, turmeric, hing and salt.
  7. Add handful of sesame oil and mix altogether with hand, marinate it For the 5 mins.
  8. Heat the pan; transfer the mixture to the pan. Sprinkle water.
  9. Cover it and cook it For the 30 min in a medium flame.
  10. Stir it occasionally. When it’s done, add the coconut paste and simmer it For the 15 mins .
  11. Garnish with Fresh coriander and serve it hot with rice or roti.

 


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Lima Beans Eggplant Coconut Curry

Eggplant Lima Beans Coconut Curry

Mochai Brinjal Coconut curry


Ingredients

Brinjal-250 gms

Mochai-250 gms

Onions-2 medium

Tomato-2 medium

Green chillies-3

Tamarind juice-1 cup

Coriander leaves

Salt to taste

Sesame oil

 

For the Tadka/Tempering:

Mustard seeds-1/2 tsp

Urad dal-1/2 tsp

Red chillies-4

Curry leaves-1 spring

Fenugreek seeds-1/4 tsp

Cumin seeds-1/4 tsp

 

Spices:

Turmeric -1/2 tsp

Chilli powder-1 tsp

Coriander powder-2 tsp

Cumin powder-1/2 tsp

Pepper powder-1/2 tsp

Hing-1/4 tsp

 

For the coconut paste:

Coconut-1/4

Cumin seeds-1 tsp

Garlic cloves-6

Green chillies-2

 


 

Preparation method:

Heat oil in a pan add tempering spices.

Once they splutter, add chopped onions, grren chillies, garlic cloves and sauté it.

Add chopped tomatoes and spices, mix it well.

Add tamarind juice, salt and cook until oil float at the top.

Add chopped brinjal, boiled mochai and sauté it.

Cover it and cook For the 20 mins in a medium flame.

Add Coconut paste and simmer it For the 10 mins.

Garnish it with coriander leaves.

Serve it hot with rice.


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Avial

Avial

Avial


Ingredients:

Mixed Vegetable-500gms

Curd-1 cup

Ginger garlic paste-1 tsp

Turmeric-1/4 tsp

Salt to taste

Coconut oil-1tsp

 

For the Coconut Paste:

Coconut-1/2

Cumin seeds-1 tsp

Fennel seeds-1 tsp

Green chillies-2


Preparation method:

  1. Boil the vegetables with turmeric and salt
  2. Once they cooked, add coconut paste and ginger garlic paste cook it For the 10 mins.
  3. Add curd and mix it well and cook it For the 5 mins.
  4. Add coconut oil and fresh coriander leaves.
  5. Serve it hot with rice or adai.

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Vegetable Kurma

Veg-Kurma

Veg Kurma


Ingredients

Mixed vegetables -500 gms

Salt to taste

Oil

 

For the Tempering / Tadka:

Cardamoms-2

Cloves-4

Cinnamon bark-3 pieces

Bay leaves-2

Curry leaves-2 spring

 

For the Sauté:

Onions-2 medium

Green chillies-2 medium

Garlic-6 cloves -1/2 tsp. paste

Ginger -2 inch cube-1/2 tsp. paste

Tomatoes- 2 medium (make it puree)

 

Spices Used:

Turmeric – 1/2tsp

Cumin powder-1/2tsp

Chilli powder-1tsp

Coriander powder-2tsp

Garam masala-1/2 tsp

 

Garnishing

Fresh Coriander – 1/3 bunches


Preparation method:

  1. Heat oil in a pan, add cloves, cinnamon, cardamom and bay leaves.
  2. Add Chopped onions and green chillies and sauté it
  3. Add ginger garlic paste and fry it.
  4. Add tomato puree and the spices with the salt
  5. When the oil floats at the top, add the vegetables and mix it well
  6. Cover it and cook it For the 12 mins in a low flame.
  7. Add the coconut paste and cook it For the 5 mins
  8. Garnish with Fresh coriander and serve it hot with rice or roti.

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