White Kurma / Vellai Kuruma | Side Dish for Chapathi

This is a traditional recipe followed in my family circle. This is a very good combination for Idiyappam, chapathi and parathas. The color and creamy texture makes it very tempting.

Full Video Recipe:

Recipe Cuisine : South Indian | Recipe Category: Side Dish

Preparation Time: 10 mins  | Cooking Time: 15 mins | Serves: 4-5

Ingredients:

Vegetables:
Carrot	1
Beans	15 nos
Green Peas	½ cup
Potato	1
To Grind into Paste:
Grated Coconut or equivalent	½ cup
Cashew Nuts	15
Green Chilli	1
Ginger	1 inch
Garlic	3 pods
Fennel Seeds	1 tsp
Poppy Seeds	½ tsp
Cinnamon Stick	1 inch
Cloves	2
Cardamom	1
To Temper:
Oil	2 tsp
Cumin Seeds	1 tsp
Bay Leaf	1
Curry Leaves	1 spring
Onion	1
To thicken the gravy:
Corn Flour / Maida	1 tbp
Water	3 tbsp
To Garnish:
Finely Chopped Coriander Leaves	1 tbsp

Procedure:

1. Peel the skin of the carrot and cut it into small pieces.

2. Cut the head and tail of the beans. Then chop them into small pieces.

3. Peel the skin of the potato and cut it into ½ inch pieces.

4. Remove the skin of the onion and cut it into small pieces.

5. Pressure cook the vegetables (carrot, beans, peas, potato) with ¼ cup of water for 1 whistle in a high flame. Keep it aside.

6. Meanwhile, grind the (coconut, cashew nuts, fennel seeds, poppy seeds, green chillies, cinnamon, cloves, cardamom, ginger and garlic ) into fine paste using little water. Keep it aside.

7. Heat the oil in a thick bottom pan, add cumin seeds and wait for popping.

8. Add bay leaf and curry leaves. Sauté till the curry leaves become crispy.

9. Add onion and sauté till they become translucent.

10. Add ground paste (from 6) and required water. Sauté till the raw smell goes off. It will take 3-4  mins.

11. Now add the cooked vegetables ( from 5) and salt. Mix them well. Close the lid of the pan and cook for 2 more mins.

12. Take corn flour and mix with water without lumps.

13. Pour this corn flour paste into the above vegetable gravy (from 11) and mix them well.

14. Coo for a min or till the gravy becomes thick.  

15. Switch off the flame and garnish with coriander leaves.

Note:

1. You should ensure that the quantity of chopped vegetables together amounts to 2 cups for this recipe.

2. Adjust the green chilli level according to your spice level

3. Vegetables can be any of your choice.

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Restaurant Style Vegetable Kurma with Sambar Powder

Have you wonder why restaurant vegetable kurma have different taste from normal homemade vegetable kurma? It seems they use village style traditional sambar powder to enrich the taste. Try it and see for yourself.

Recipe Cuisine : South Indian | Recipe Category: Side Dish

Preparation Time: 10 mins  | Cooking Time: 15 mins | Serves : 4

Ingredients:

Chopped Mixed Vegetables (carrot, beans, peas,potato)	1 ½ cup
Small Tomato	1
Sambar Powder (Recipe HERE)	2 tbsp
Garam Masala Powder	½ tsp
Salt	As Required
To Temper:
Oil	1 tbsp
Mustard Seeds	½ tsp
Curry Leaves	1 spring
Chopped Onion (from 1 onion)	1 cup
To Grind:
Grated Coconut or equivalent	¼ cup
Ginger	1 inch piece
Garlic	4 pods
Roasted Gram dal / Pottukadalai	2 tbsp
To Garnish:
Finely Chopped Coriander Leaves	1 tbsp

Procedure:

Preparation Procedure:

1.  Wash and peel the skin of the carrot. Chop them into small pieces.

2. Wash and cut the head and tail of the beans. Then cut them into small pieces.

3. Wash and remove the skin of the potato and cut it into small chunks.

4. Wash and use the fresh peas directly.

5. Remove the skin of the onion and chop them into small pieces.

6. Wash and cut the tomato into small chunks.

Cooking Procedure:

7. Heat the oil in a pan, add mustard seeds and wait for popping.

8. Add curry leaves and fry for few seconds.

9. Add chopped onion and fry till they become translucent.

10. Add chopped tomato and chop till it becomes mushy.

11. Add chopped vegetables and mix them well.

12. Add sambar powder, garam masala powder and salt. Mix them well and cook for 1 min.

13. Add 1 ½  cups of water and close the lid of the cooker. Pressure cook for 1 whistle in a high flame.

14. Meanwhile, grind the coconut, ginger, garlic and roasted gram dal into a fine paste using little water in a mixie jar.

15. After the pressure has gone (from 13), add ground paste (from 14) and give a stir. When the bubbles start from the gravy switch off the flame or cook till the gravy become thick consistency.

16. Garnish with chopped coriander leaves.

   Serve with chapathi, roti and dosai.

Note:

1. Vegetables are your choice.

2. Adjust the smabar powder level according to your spice level.

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Mixed Vegetable Bread Sandwich

Making healthy sandwiches is very important because kids like sandwiches and would ask us to prepare them. I keep trying different combinations. This one clicked very well that my family requests to make this again and again.  Also, they cannot guess which vegetables has been used.

Click here for more Bread recipes.

Quick Slideshow Video:

Recipe Cuisine : Indian | Recipe Category: Bread

Preparation Time: 15 mins  | Cooking Time: 10 mins | Yields: 4-5 sandwiches

Ingredients:

Sandwich Bread Slices	8
Finely Chopped Onion	½ cup
Grated Carrot	1 cup
Grated Potato (without skin)	1 cup
Finely Chopped Beans	¼ cup
Grated Baby Corn	1 cup
Ginger Garlic Paste	1 tbsp
Tomato	1
Salt	As required
Dry Powders:
Red Chilli Powder	1 tsp
Coriander Powder	1 tbsp
To Temper:
Oil	2 tsp
Cumin Seeds	1 tsp
To Garnish:
Finely Chopped Coriander Leaves (optional)	1 tbsp
For Sandwich:
Bread Slices	8
Butter or Mayonnaise	4 tsbp

Procedure:

1. Chop the tomatoes into small pieces. Then grind them into fine paste without water using the mixie.

2. Heat the oil in a pan, add cumin seeds and wait for popping.

3. Then add the chopped onion. Sauté till they become translucent.

4. Now add the ginger and garlic paste or grated ginger and garlic. Sauté them till the raw smell goes off.

5. Add the ground tomato paste (from 1) and fry till the raw smell of the tomato goes off.

6. Now add the chopped vegetables (carrot, beans, potato and baby corn) and mix them well.

7. Add little water and close the lid of the pan. Cook them for 2 mins.

8. Then add red chilli powder, coriander power and salt. Mix them well and cook them till they become tender. Add chopped coriander leaves (if used) and mix them well. Now mixed vegetable curry is ready.

9. Now heat the dosa tawa or sandwich tawa, place the bread slices and toast them on both sides.

10. Now apply butter or mayonnaise or butter on one side of the bread. Spread mixed veg curry (from 8) on another bread slice.

11. Now close them carefully and toast it for few more mins. Then cut it diagonally and serve.

    Yummy and tasty mixed vegetable sandwich is ready!

Note:

1. Vegetables are your choice.

2. Mayonnaise gives creamy and yummy taste than butter.

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Varagu (Kodo Millet) Vegetable Venpongal | Kodo Millet Recipes

     Today there are lot of recipes which use millets for pongal. In this recipe I added vegetables also along with varagu (Kodo Millet) vegetable pongal recipe. The vegetables adds more flavour to the pongal and is is also healthy too.

 

Recipe Cuisine : South Indian | Recipe Category: Breakfast

Preparation Time: 10 mins  | Cooking Time: 15 mins | Serves: 3

  

Ingredients:

Varagu Rice (Kodo Millet)	1 cup
Split Green Gram (moong dal)	½ cup
Mixed and Chopped Vegetables (Carrot, Beans and Peas)	1 cup
Salt	To taste
Curry Leaves	1 spring
Ginger	1 inch
Turmeric Powder	1/8 tsp
Hind / Asafoetida	¼ tsp
To Dry Roast:
Black Pepper	1 tsp
Cumin Seeds	1 tsp
To Temper:
Ghee	1 tbsp
Cashew Nuts	10

Procedure:

1. Dry roast the dal till the nice aroma comes out. Allow it to cool down completely.

2. Dry roast the rice for 2 mins or get really hot. Allow it to cool down completely.

3. Mix the rice and dal together and wash them twice. Then soak it in 2 cups of water for 10 to 15 mins.

4. Meanwhile, dry roast the pepper and cumin seeds together till the nice aroma comes out.

5. In a pressure cooker, add the rice, moong dal mixture with soaked water.

6. Then add the roasted pepper and cumin seeds, curry leaves, grated ginger, salt, turmeric powder, hing, mixed vegetables and 3 cups of water.

7. Mix them well.  Pressure cook for 1 whistle in high flame and keep the flame in simmer and cook for 10 more mins.

8. Heat the pan, add ghee and fry the cashew nuts till they become golden color.

9. After pressure has gone, temper the pongal with fried cashew nuts. Mix them well and transfer it into a serving bowl or hot box.

 

    Healthy, tasty and yummy varagu veg pongal is ready. Serve it with Coconut Chutney, Tomato Chutney and Sambar.

Note:

1. You can use the rice and dal soaked water also.

2. You should not keep the pongal in the cooker itself. Because the pongal will becomes thick soon.

3. Addition of turmeric powder is optional.

Click here for Pongal Recipes.

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