VEGETABLE KURMA

 

 

I have prepared vegetable kurma umpteen times at home, yet I was surprised that I hadn’t posted it on my blog so far. Hence, today I decided to share it.

There are many variations of this kurma, wherein coriander powder and poppy seeds are included. But I don’t stock poppy seeds, as I don’t use them much in my cooking; hence, I make this kurma without them. That said, the masala paste I have elucidated here is truly flavorsome, and I always adhere to this recipe.

I can bet this kurma is absolutely on par with the ones prepared in hotels and restaurants. You can pair it with chapati, puri, parotta, idiyappam, idli, or dosa.

 INGREDIENTS TO GRIND 

 

COCONUT - 1/2 CUP

FENNEL SEEDS- 3/4 TSP

CASHEW NUTS- 7 NOS

GREEN CHILLIES- 2 NOS

 

OTHER INGREDIENTS :

 

CARROT CHOPPED- 1/2 CUP

BEANS CHOPPED- 1/2 CUP

POTATO CHOPPED- 1/2 CUP

FRESH GREEN PEAS- 1 CUP

ONIONS- 2

TOMATO-3 

CHILLI POWDER- 1/2 TSP

GARAM MASALA POWDER- 1/2 TSP

TURMERIC POWDER-1/4 TSP

SALT TO TASTE

BAY LEAF- 1

CARDAMOM-2 

CINNAMON- 2

CLOVES-3 

STONE FLOWER- 1 SMALL

OIL- 1 TBSP

GINGER GARLIC PASTE- 1 TSP

 

PROCEDURE :

 

1.Grind fennel seeds,cashew nuts,coconut and green chillies to fine paste  using little water and keep it aside.

 

2.Transfer all the chopped veggies --carrot,beans,potato and green peas to a pressure cooker,with little salt and water and cook for 1 whistle.

 

3.After steaming drain the excess and and retain the same to adjust the consistency of kurma.

 

4.In a pan heat oil and  add cloves,bay leaf,cinnamon sticks,cardamom,stone flower.Add chopped onions over this.

 

5.Add salt and saute till the onions turn translucent.Now add the ginger garlic paste saute till the raw smell evades.

 

6.Add the chopped tomatoes and saute till mushy.Add turmeric powder,chilli powder and fry till it blends well.

 

7.Over this transfer the steamed veggies,coconut paste and simmer in mild heat for a couple of minutes.At last add garam masala powder and simmer for a couple of seconds and switch off.

 

AKKARA ADISAL

 

I wish you all a very happy Pongal and Makara Sankranthi.

I usually prepare Sakkara Pongal during the festival, but this time I decided to try Akkara Adisal (also known as Akara Vadisal), a traditional sweet dish similar to sweet pongal, yet distinct in its own way. Unlike regular sweet pongal, Akkara Adisal has a rich, creamy texture as it is cooked in milk. Its consistency lies somewhere between payasam and sweet pongal, and generous amounts of ghee are used to enhance its flavour and aroma.

By the grace of God, I celebrated Pongal with great enthusiasm. The day began with drawing a large kolam at the entrance of my house, followed by the preparation of kara pongal for breakfast. This was succeeded by sweet pongal, offered in devotion to God, praying for happiness, health, and prosperity throughout the year.

 INGREDIENTS :

 

RICE- 1 CUP

MOONG DAL- 3 TSP

JAGGERY- 3 1/2 CUPS

MILK- 6 CUPS

WATER- 2 CUPS

CARDAMOM POWDER

GHEE- 1 1/2 CUPS 

A PINCH OF SALT

CASHEW NUTS --12-15 

 

PROCEDURE :

 

1. In a pan heat 2 teaspoon of ghee in a pan and roast moong dal,then add the raw rice,keep roasting,till nice aroma emanates.

 

2.In the same pan add ghee and roast cashew nuts and keep it aside. 

 

3.In the same pan heat 1 cup of water and 3 cups of milk and cook in sim,till the water and milk is absorbed completely.

 

4.Now transfer the contents to a pressure cooker,remaining water and milk and cook for 4-5 whistles.

 

5. You can add extra milk,to adjust the consistency.Mash the cooked contents,to bring it to mushy consistency.

 

6.In a pan dissolve jaggery to prepare the syrup.You can filter the syrup,if it has any impurities.I used superior quality jaggery,hence I didn't filter the same.

 

7.Pour the syrup to the pressure cooker and mix the contents in very mild heat.Add the ghee slowly and keep stirring.Add pinch of salt,cardamom powder and roasted cashewnuts and mix well

 

8. Yummy Akara Adisal is ready to relish.  

 

 

 

TIFFIN SAMBAR ( WITHOUT COCONUT )-- METHOD 2

 

We always extol the taste of hotel food. I often set the flavour of a restaurant or hotel as a benchmark and strive to recreate it in some of my dishes—kurma, chutney, or sambar. The prefix “hotel-style” adds an extra weight and curiosity to food prepared in our kitchens. Hence, when I’m appreciated for preparing kurma on par with hotel quality, I feel elated, as if I have attained a small yet meaningful culinary milestone.

As a kid, when we visited restaurants during weekends, we were really curious to dig into their scrumptious sambar. I used to literally drink the sambar—it was mild on spice, with a slight sweetness infused by jaggery. Especially, the Saravana Bhavan sambar stood as an unforgettable reference point of taste.

When I took an interest in cooking, I foraged many recipes for hotel-style sambar but couldn’t zero in on any apt version. Hence, I tried my own version, taking cues from popular cooking sites. This sambar I prepared is really very simple. With sambar powder in hand, you can cook it in a jiffy, and the addition of coconut oil elevates the flavour profile of the dish.

 INGREDIENTS ;

 

TOOR DAL- 1/2 CUP

MOONG DAL- 1/2 CUP

SALT TO TASTE

TURMERIC POWDER-1/4 TSP

ONIONS-2

TOMATOES-2

GREEN CHILLIES-2

SAMBAR POWDER- 3 TSP 

 

FOR TEMPERING:

 

ONION- 1

COCONUT OIL-  4 TSP

MUSTARD-1/2 TSP

CUMIN SEEDS- 3/4 TSP

CURRY LEAVES-2 SPRIGS

ASAFOETIDA-1/2 TSP

RED CHILLIES-2 

 

PROCEDURE ;

 

1.Wash and rinse the lentils for a couple of times. Soak the same for thirty minutes.

 

2.After soaking transfer the lentils to a pressure cooker along with chopped onions,slit green chillies ,chopped tomatoes,turmeric powder,curry leaves,salt.

 

3.Steam the contents for 3-4 whistles.

 

4.In another pan add oil and saute chopped onion along with salt and fry till it turns translucent.

 

5.Add the sauteed onions to the cooked dal.Now add in the half the quantity of sambar powder to the dal and simmer in mild heat.

 

6.In the same pan add coconut oil splutter mustard seeds,cumin seeds,curry leaves,red chilli,then reduce the flame and add the remaining sambar powder.Take care not to burn it.

 

7.Add the seasoning to the sambar and mix well.Garnish with chopped coriander leaves. 

 

8. Add water if the consistency of sambar is thicker.

 

CARAMEL KESARI

 

 

I always ring in the New Year on a sweet note. I commence my cooking by preparing a sweet dish early in the morning—sometimes it’s a simple kheer or payasam. Kesari is an ubiquitous sweet pudding in South Indian households, but for me, it is not just a dish; it carries tonnes of nostalgia. It was the go-to sweet prepared for almost every occasion, with semolina being a humble staple readily available on our kitchen racks.

This caramel kesari is a small twist on the authentic version. I haven’t added cardamom, as I feel its flavour conflicts with the richness of caramel. I truly enjoyed this variation—it felt like digging into a bite of candy I relished as a child.

With this sweet dish, I convey my New Year wishes to everyone who reads my blog: may your life be as sweet and flavoursome as this dish.

 INGREDIENTS :

 

SEMOLINA /  RAVA-  1 CUP

MILK-  3 CUPS

SUGAR- 2 CUPS

ALMONDS/ CAHENUTS

GHEE- 1/4 CUP

 

PROCEDURE :

 

1. In a pan heat heat a teaspoon of oil and roast semolina till emanates nice aroma.Take care not burn it.

 

2.Take the roasted semolina and soak it in 3 cups of milk for 30-40 minutes.

 

3.In a pan add sugar and heat it.Keep the stove in sim and allow the sugar to caramelize.When the sugar starts to melt,add the ghee and switch off the stove when the sugar turns honey colour.

 

4.Now carefully transfer the soaked semolina over the caramelized syrup.Now switch on the stove and keep stirring in very mild heat.

 

5.Don't panic if the sugar syrup turns into crystal,as it well melt down on heating.

 

6.When the sugar blends well with semolina and it starts leaving the sides of the container,switch off.

 

7.Heat ghee in a pan and roast any nuts of your choice and add the kesari and mix well.  

LITTLE MILLET / SAMAI PONGAL

Little millet, also known as samai, is a highly nutritious grain rich in dietary fiber that supports digestion and keeps the stomach light. It has a low glycaemic index, making it especially beneficial for people with diabetes, as it helps regulate blood sugar levels. Samai aids in weight management by promoting a feeling of fullness and reducing unhealthy cravings. 

 

It is a good source of essential minerals like iron, magnesium, and phosphorus, which contribute to strong bones and overall vitality. Being naturally gluten-free, it is suitable for those with gluten sensitivity and is gentle on the gut. Regular consumption supports heart health by helping lower bad cholesterol and providing sustained energy without sudden sugar spikes. 

 

Little millet is versatile in cooking and can be used to prepare a variety of dishes such as samai rice, upma, pongal, idli, dosa, lemon rice, curd rice, khichdi, vegetable pulao, payasam, laddoos, and nourishing porridge, making it an excellent and wholesome alternative to polished rice in everyday meals.

 

 

Preparing little millet pongal is similar to making pongal with rice. At this juncture, I would like to share an important point. Before cooking millet, always taste a few raw grains. If they taste bitter, it means the millet has turned rancid and must be discarded immediately.

I learned this the hard way. Once, when I decided to prepare a millet-based dish, I didn’t know this, and the entire dish went to waste because of the bitter taste. Though I had purchased the millet from a leading supermarket and stored it in the refrigerator right away, I still don’t know how it turned bad.

Since then, I’ve made it a habit to taste millet before cooking—it’s a small step that saves both effort and ingredients.

 

 

 

 

 

 

 INGREDIENTS :

 

LITTLE MILLET-- 1 CUP

MOONG DAL---1/4 CUP

WATER- 5 CUPS

SALT TO TASTE

TURMERIC POWDER- 1/4 TSP 

 

FOR TEMPERING : 

 

GHEE - 1 1/2  TBSP

OIL- 3/4 TBSP

CUMIN SEEDS- 1 TSP

PEPPERCORNS= 1 TSP

GRATED GINGER- 1 1/2 TSP

ASAFOETIDA- 3/4 TSP

CURRY LEAVES- 2 SPRIGS

CASHEW NUTS- 10-12 NOS

 

 

1. Dry roast moong dal for a couple of seconds. This method imparts nice aroma to the pongal. Take care while roasting,else the lentils will get burnt,

 

2. Wash and rinse little millet for a couple of times carefully.Then transfer it along with roasted moong, dal and water to a pressure cooker.

 

3. Add turmeric powder,salt and close the lid.

 

4. Cook for 6-7 whistles and switch off. Don't open the cooker immediately. Set it aside for 20 minutes and then slowly open after taking off the pressure vent.

 

5. Prepare the seasoning using the ingredients cited in the column.

 

6. Add the seasoning to the millet pongal and mix well.

 

PUMPKIN BHARTA STYLE CURRY

Bharta is a dish defined by its smoky depth, and whenever I think of bharta, brinjal instinctively comes to mind. This time, however, I drifted towards Bengali cuisine and prepared a pumpkin bharta instead. I tweaked the authentic recipe slightly—the traditional version calls for a mushy consistency, but I cooked it just enough to retain a gentle bite of the vegetable. 

 

While the deeply roasted ingredients are usually crushed by hand or with a mortar and pestle, I chose the convenience of a mixer jar. I also cannot imagine a pumpkin curry without coconut, so I incorporated it into the dish. In the end, the bharta turned out wonderfully flavoursome, and I thoroughly enjoyed it with plain rice and a generous dollop of ghee.

 

 

 

 INGREDIENTS :

 

RED CHILLIES- 3 

GARLIC CLOVES- 6-7 NOS

ONION- 2 NOS

PUMPKIN- 250 GRAMS

OIL-  4 TSP

SALT TO TASTE

CUMIN SEEDS- 3/4 TSP

ASAFOETIDA- 1/2 TSP

CURRY LEAVES- 1 SPRIG

COCONUT GRATINGS- 1 TBSP 

 

PROCEDURE:

 

1.peel the pumpkin skin and wash it thoroughly.Chop it into small cubes and keep it aside.

 

2.In a pan heat one teaspoon of oil and fry red chillies,garlic cloves.Saute till the garlic cloves slightly golden in colour and red chillies are roasted well.

 

3.In the same pan another teaspoon of oil and fry the onions till it becomes crispier with a brown hue.

 

4.Grind the roasted ingredients to a coarse paste without using water.

 

5.In the same pan add remaining oil,splutter cumin seeds,curry leaves,asafoetida and add the chopped pumpkin,salt and little water and allow it to boil till it softens.

 

6.Incorporate the coarse paste,coconut shavings and simmer in mild heat for a few seconds and switch off.