Soya Chunks Kurma

Ingredients
Soya balls - 1 cup

Onion - 2

Tomato - 2

Ginger garlic paste - 1.5 tsp

Chilli powder - 1.5 tsp

Coriander - 1 tsp

Turmeric - a pinch

Fenugreek leaves - 1 tbsp

Garam masala - 1/2 tsp

Yoghurt/curd - 2 tsp

Cream - 1 tbsp

( I substituted with milk - 3 tbsp )

Salt - as per taste

Coriander leaves for garnishing 

Spices

Fennel seeds - 1/2 tsp
Star anise - 1
Cinnamon stick - 1 crushed
Cloves - few

 

Method:

1. Soak the soya balls for 1/2 hour or as mentioned in the packet.

2. Squeeze the water completely and leave it to get dry for 10 min.

3. Chop the onions and tomato and grind to a smooth paste. In a pan add the oil and it is hot add the spicies and fry them for 30 sec. Do not make it black. Add the ginger garlic paste and sauté till the raw smell goes off.
4. Add the onion tomato paste and sauté it for 5 min atleast. Add some water if you want.
5. Add the chilli powder, coriander powder, turmeric and salt. Mix and allow to boil for 2 min. Take the dry fenugreek leaves, crush in your hand and add it to the masala. 

6. Sauté them nicely till the oil starts oozing out. Add the yogurt at this stage.
7. When the gravy is thick, add the soya chunks and mix them well with the masala.
8. Add the cream or milk and garam masala and simmer and cook for another 5 min.
9. Garnish with coriander seeds and serve. You can pair it with any mild Pulaos or Roti or Naan.

Aloo Gobi Kurma(Potato Cauliflower with a blend Spices)

Aloo Gobi Kurma

When you have left nothing and unexpected guest arrives at doorstep then try this easy Dhaba style Aloo gobi and believe me your guest would lick their fingers. I usually make this on sudden arrival of guest at dinner and it’s always a hit. Full of spices and aromatics make it really a special curry. Yesterday my Hus's Friend arrived at our home without prior information. We have cauliflower, peas and some Cottage cheese left in the fridge. So we decided to make Dhaba style Aloo gobi and matar . It’s a wonderful thing about being Indian that all family members work like a team on any occasion. And the guest is like God to us. I have to prepare Aloo Gobi. So let’s start the recipe .Yum

Aloo Gobi Kurma(Potato Cauliflower with a blend Spices) ,Veg Kichidi and Zuchinni Raitha

Ingredients:
4 medium sized potatoes, peeled and cubed
1 medium sized Cauliflower , florets about 1/2 kg
3 onions , thinly sliced and separated
6-8 cloves Garlic , minced
5 tomatoes, thinly sliced
6 green chillies
2 teaspoon ginger, grated
1/2 teaspoon Asefetida
2 teaspoon cumin seeds
4 teaspoon dried fenugreek leaves ( Kasuri Methi)
Spices:
2 teaspoon sabji masala ( Normally available in stores)
2 teaspoon turmeric powder
4 teaspoon coriander powder
3 teaspoon deggi mirch
1 tea on red chilly powder
Salt to taste
2 teaspoon garam masala
Vegetable oil for frying
1/2 cup coriander leaves , chopped
2 tablespoon Clarified butter
Method:
Heat oil for frying in a big wok. Add potatoes , fry till golden , drain on paper towel and keep aside.

In the same oil , fry cauliflower florets till golden , drain and keep aside.

Remove excess oil from wok and leave about 4 tablespoon oil .
Add asefetida , cumin seeds and dried fenugreek leaves. Turnoff the gas stove for 1 minute.

Turn on and keeping the heat low to medium , add minced garlic and grated ginger. Sauté till golden.

Add onion slices and sauté for 5 minute till dark brown in color.

To this add all spices and salt and 1 tablespoon garam masala , stir and add chopped tomatoes and green chillies.
Sauté till oil comes out from edges on medium to high heat with continuous stirring.

When tomatoes are done , add fried potatoes and cauliflower . Mix with spices and aromatics , cook for five minutes.

Remove from heat ,add garam masala , chopped coriander and Clarified butter.
Serve hot with Poori , Naan or Chapati. I made Veg Kichidi with Zucchini Raitha. I was uuuummmmm. .. Try it!!!

Masala Idly with Chicken Kurma

Masala Idly with Chicken Kurma

While talking to MIL last week, I was telling her how grand daughter is not fond of Idlis. The 2 year old will eat dosas but somehow has not developed fondness for Idlis. Now if you are anything like our family who take their Idlis seriously this statement can be quite a shocker. If the extended family back home hears this, then I am pretty sure everyone will offer suggestions to bring the ‘rebel’ back onto the Idli track. ?
Until she can come with her own theories for dislike, my theory is that since she does not like chutney, the idli by itself is bland and hence it does not appease his taste buds. I presented this thought to MIL and she suggested trying Masala Idlys. Now I was all ears while she eagerly handed over the recipe.
Seasoning with onions, grated carrot is prepared, added to the idly batter and then steamed the regular way. The Idlis cook up the usual way and have a wonderful flavor. There is no need to make additional chutney. I loved the idea and prepared them the first opportunity I had.
The 2 year old ate one or two, but depending on his interest and enthusiasm I am sure she has not become an Idli convert yet. She loves Chicken Kurma,so I made it as side dish.  I have already posted my Chicken kurma recipe. My Hus however loved and enjoyed the taste. Sigh!

Ingredients: 

•  1 measure Idli batter
•  Curry leaves
•  Chopped Onions (optional)
•  Carrot grated
•  Curry leaves
• grated Ginger
•  Cut Green chillies (optional)
•  Handful of coriander leaves
•  Mustard seeds
•  Salt, oil

Method:

•  Heat oil in a small pan, add mustard seeds and when they splutter add curry leaves, onions and mix well. Add the grated carrot, ginger, green chillies and chopped coriander leaves and mix until they slightly cook and the leaves wilt. There is no need to over. 
• Add this and salt to the prepared Idli batter. Mix well and check for seasonings.
• Steam idli the usual way. Serve hot

Masala Paniyaram with Channa Kurma

Masala Paniyaram

masala paniyaram are spiced dumplings made from left over idli batter. paniyarams can be made plain, spiced or sweet. they are crisp from out and soft from within. they are vegan and gluten free as well. i have already posted the recipe of sweet paniyaram.
my first introduction to paniyarams were when a friend would get these in her tiffin box sprinkled with idli podi (dry idli chutney powder). one bite and i was hooked.
they were so much like idlis and unlike idlis for me. soft like idlis from within but crisp from out. thats what i like about paniyarams.
paniyarams are a south indian tiffin or breakfast snack… and they are healthy like most south indian food – idli, poha dosa, masala dosa, uttapam, upma.
these are made in a special utensil or cookware called paniyaram chatti which have moulds in it. in the market one gets both non stick as well metal versions.
you will see in the pics below, the paniyaram chatti i use at home. i have a traditional one and i got it from an antique shop in goa. its very heavy and the batter does not stick at all in this one. i have made paniyarams many times in this traditional chatti.
you will see in the pics below, the paniyaram chatti i use at home. i have a traditional one and i got it from an antique shop in goa. its very heavy and the batter does not stick at all in this one. i have made paniyarams many times in this traditional chatti.
masala paniyaram is very easy to make, if you leftover idli batter at home. i just add the onions, spices etc in the batter and make the paniyarams with the left over idli batter. also there are versions where the spices are tempered and then added to the idli batter.
from the leftover batter i had, i made these masala paniyaram as well as sweet paniyarams. given a choice, i liked the sweet paniyarams more than the masala ones.

masala paniyaram - crisp & soft spiced dumplings made from leftover idli batter

Author: dassana

Recipe type: breakfast

Cuisine: south indian

Serves: 2-3

Masala Paniyaram with Channa Kurma

Ingredients (american measuring cup used, 1 cup = 250 ml)

• 2 cups idli batter
• 1 medium size onion, finely chopped or minced
• 1 or 2 green chilies, finely chopped
• ½ inch ginger, finely chopped or grated
• a pinch of asafoetida/hing (optional)
• ½ tsp crushed black pepper (optional)
• ¼ tsp red chili powder/lal mirch powder
• 2 tbsp chopped curry leaves
• ½ cup grated coconut
• salt if required

Instructions

1. mix all the ingredients in the idli batter.
2. add salt if the idli batter does not have salt previously added to it. stir well.
3. heat the paniyaram chatti. add a few drops of oil.
4. pour spoonful of the batter ¾ of the paniyaram mould.
5. allow the batter to cook for 2-3 minutes on a low or medium flame.
6. turn each paniyaram with the help of a wooden skewer or spoon.
7. now allow the other side to get cooked and crisp.
8. turn once or twice for uniform cooking.
9. remove and keep in a casserole so that they stay warm.
10. these masala paniyaram are also good as tiffin box snack or picnic snack.
11. serve masala paniyaram with coconut chutney or sambar.you can serve masala paniyaram hot or warm with idli podi or coconut chutney. i served these with a channa kurma(White Chickpeas kurma).
    
     

    CHICKPEAS / CHANNA KURMA RECIPE

    In Indian cooking, chickpeas is often used to make chole or chickpeas potato curry and pulao. But it does get boring to make these same curries every time. One of my favorite side dish to roti,dosa,paniyaram that I get never bored is kurma/korma. I often make mixed vegetable kurma or kurma with just one or two vegetables. Chickpeas is one of my favorite legumes, so I thought why not try a kurma with chickpeas. This kurma has turned out our family favorite now.

    Chickpeas are a good source of protein and iron. Due to high fiber content and low GI, chickpeas are excellent for weight loss diets. Also regular intake of chickpeas can lower cholesterol. This kurma goes well with chapathi, poori, dosa and mildly spiced pulao. You can also serve this kurma with rice and pappad. always serve this kurma with chapathi and fresh kachumber salad.

    Serves 3

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    White chickpeas cooked in aromatic coconut masala with onion and tomato

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    Ingredients:
    

    ¾ cup white chickpeas

    1 large onion, chopped

    1 tsp ginger-garlic paste

    

    CHANNA KURMA RECIPE

    2-3 green chillies, finely chopped

    1 large tomato, chopped

    1 tbsp oil

    Salt to taste

    3-4 sprigs coriander leaves, finely chopped

    For the masala:

    1/3 cup grated coconut

    1 tbsp roasted gram / pottu kadalai

    2 tsp coriander seeds

    1 tsp cumin seeds / jeera

    1 tsp fennel seeds / sombu

    2-3 cashews

    ½ tsp turmeric powder

    ½ inch cinnamon

    2 cloves

    1 cardamom

    Method:

    1. Wash and soak chickpeas overnight. Drain the water and add fresh water enough to immerse the chickpeas and pressure cook until soft.

    2. Grind the ingredients for the masala to a smooth paste adding little water.

    3. In a pan heat oil and add onions. Fry till the onions become soft. Add ginger-garlic paste, green chillies and fry for 2-3 minutes.

    3. Add the tomatoes and fry till it turns soft and mushy.

    4. Add the ground paste, salt and saute the masala for 3-4 minutes. Then add 1½ cup water and bring to boil. Let it boil for 2-3 minutes.

    5. Add the cooked chickpeas and gently combine. Reduce the heat to low. Close and simmer for 5-6 minutes. Stir in the coriander leaves and remove from heat.