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Posts Tagged ‘Main Dish’

Okra Kurma


INGREDIENTS:

15 Fresh Okra-Slit them till midway
1 Large Potato- Cut them into thin long pieces
1/2 Red Capsicum- Cut them into thin long pieces
2 Tbsp Groundnut- roasted and pealed
1 Big or 2 Medium onions coarsely chopped
1/2 Cup Frozen/fresh Grated Coconut
1Tbsp Black Sesame seeds
1 tsp Coriander seeds
1 tsp Poppy seeds
1 tsp Ginger-Garlic Paste
3 to 4 Red Chillies
2 Green Chillies
1 tsp Red Chili powder
.5 tsp Turmeric Powder
2Tbsp of Oil
2 Tbsp of Tomato Paste( i used tinned bcoz it gives nice colour. Fresh would do too)

METHOD:

  • Dry roast sesame seeds+ coriander seeds+ red chillies+poppy seeds and set aside
  • Microwave Potato chopped lengthwise( 6 mins should be enough to cook them well) and set them aside.
  • Heat little oil in a kadai and put the okras,Capsicum and little salt and close the lid and set it under medium flame until the okras are completely done and set them aside.
  • In the same kadai put the chopped onions and fry them till transparent then add ginger garlic paste+ tomato paste and fry them for 2 more mins.
  • Now grind the above ingredients along with coconut,green chilies,groundnuts and dry roasted ingredients into smooth paste.
  • Mix in okra’s and potatoes and add about 1/4 cup milk and 1/4 cup water along with salt as per your taste and cook on low flame for another 7 mins.
  • Enjoy it with any kind of roti’s or just mosaranna(curd rice).
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INGREDIENTS:
1/2 cup Green peas (boiled)
1/2 cup Heavy Cream or Half and half
1 bunch Methi leaves (chopped)
1/2 Cup Tomato Paste- fresh
1/2 tsp Cumin seeds
3 tsp butter
Salt to taste

Roast and Grind to a paste –> 1 Onion +1/2 tsp turmeric powder +3 tsp Milk + 1.5 tsp Cashew nuts + 1/2 tsp red chili powder++ 1tsp Khuskhus(poppy seeds) + 1/2″piece Ginger + 2 peppercorns + 2 Cloves + 1/4″ stick Cinnamon

METHOD:

  • Cook chopped methi in hot boiling water for 7 minutes. Drain and wash well in colander under running water. Keep aside.
  • Heat butter, add cumin seeds . Add tomato paste and fry for 2 mins
  • Add paste and stir fry for 2-3 minutes.
  • Add ground spices. Stir, and add peas, methi leaves and heavy cream.
  • Add all other ingredients. Boil for 2-3 minutes or till gravy thickens. If gravy feels too watery sprinkle a dash of flour and stir. If too thick, add a few tsp. of milk.
  • Serve hot with parathas or rotis.

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