Kukuku Kuruma (Vegetable)

Spicy, Very Indian, Very Veggie, Tasty are the words that describe Kuruma... There is a tamil song which goes ... "Chappathi kku kuruma kuruma...." which means the best that suits for chappathi is kuruma as a combination... I love it, Have a look...



Ingredients:

Onion - 1
Tomato - 2
Chopped Beans - 1/4 cup
Chopped Carrot - 1/4 cup
Chopped Potato - 1/4 cup
Chopped Cauliflower - 1/4 cup
Boiled Peas - 1/4 cup
Clove - 2
Peeled Garlic Cloves - 3
Cinnamon - 1
Bay leaf - 1
Corriander seeds - 2 tsp
Saunf/Fennel seeds - 1 tsp
Lemon Juice - 2 tsp
Grated Coconut - 1/2 cup
Green Chilli - 4
Chilli powder - 1/2 tsp
Corriander leaves - 1/4 cup
Oil - 2 tsp
Salt - As per taste

Preparation:

1. Add oil in a pan, add cinnamon, cloves and bay leaf. When these get a little brown, add onion and fry
2. Add tomato and salt. Wait until the tomato gets melted.
3. Add all the vegetables except peas. Add some water and cover and keep the heat to medium so that the vegetables get cooked.
4. In a separate pan, add oil, add corriander seeds and fry, add green chillies, garlic and fry. Add coconut to this and fry until the coconut is a golden brown. Remove from heat, cool this and grind this mixture along with the fennel seeds.
5. Add the ground mixture to the boiling vegetables and boil it. Add chilli powder if required. Add the peas alongwith.
6. Remove from heat and add corriander leaves and lemon juice.

Hmmm U don't need to talk about Kuruma, the smell would do all the talks...And your neighbours would knock your door!! So smell, eat and enjoy!

Special Tips: You could add any vegetables to this kuruma except beetroot as it changes the colour.

Dam Dama Dam Dhokla

Dhokla is a gujarathi dish and is easy to make and is very healthy... And can be a quick evening snack...



Ingredients:

Besan/Gram Flour - 2 Cups
Curd/Yoghurt - 1 cup
Turmeric - 1 tsp
Ginger Paste - 1 tsp
Oil - 2 tsp
Mustard Seeds - 1 tsp
Grated Coconut - 2 table spoons
Corriander leaves - 1/2 cup chopped
Eno (lemon flavour) - 2 tsp(You can also use baking soda 1tsp, but eno is more healthier!)
Lemon Juice - 2 tsp
Green Chillies (chopped straightwise) - 5
Salt - As per taste

Preparation:

1. Mix Gram flour, curd, trumeric, ginger paste, salt and eno to make a smooth batter. There should not be any lumps. Keep aside for 30 minutes to 1 hour. The flour would raise.
2. In a pressure cooker, take the inside vessel and spread a little oil on it. This is to make sure the flour batter does not stick to the vessel.
3. Add the flour mix in the vessel, keep it in the pressure cooker for pressure cooking (no whistle). The cooking is similar to the making of idli. Keep it for 10 to 15 minutes and lot of steam should come out.
4. By the time the dhokla is getting prepared, add oil in a pan, add mustard seeds, let it spatter, add the green chillies and finally add the coconut but don't let it get fried up, just a light touch of oil to the grated coconut is perfect, and remove from heat.
5.Remove the dhokla when it is prepared, cut to square pieces and garnish with the chilli cocunut mix on top of it. Add lemon juice on top and add corriander leaves for further garnishing.

So that's how is the tasty and delicious Dhokla prepared...

Mast Majige Huli / Mor kolambu

It's creamy, tasty and spicy... yes thatz majige huli. Here is how I make it...


Ingredients:

Vegetables that can be used are Potato/Bhindi/Pumpkin/Sorakkai/Small Onions - Chopped
Curd or Buttermilk - 2 tea cups
Mustard - 1 tsp
Asafoetida (Hing powder) - 2 tsp
Turmeric powder - 1 tsp
Oil - 1 tsp
Corriander leaves - few
Curry leaves - few
Salt - as much as needed

For grinding:
Coconut - 1 table spoons
Jeera - 4 tsp
Green chilli - 1
Red Chilli - 1
Corriander seeds - 1 tsp
Bengal gram (Pottukadalai) - 2 tsp
Rice (soaked in water) /Rice powder - 2 tsp

Preparation:

1. If using Bhindi or small onion as the vegetable, then u have to fry that in oil in a pan. If using any other vegetable, skip this step and move on to step # 2.
2. Put the chopped vegetable in water and salt and boil it until its half-done.
3. Grind all the ingredients mentioned above
4. Put the ground paste to the vessel with boiling vegetable.
5. After the mix boils, remove from heat and add curd/buttermilk and mix. Add corriander leaves
6. In a separate pan, add oil and mustard. Let the mustard sputter and then add asafoetida and remove from the pan and then add it in the boiling vegetable. I like adding asafoetida in most of the curries I make, as it is good for health and helps digestion. Add curry leaves to this. Add this to the majige huli.

Voila! Here you are, the mastu mastu majige huli is done.

Hint: Try using bhindi, onion and potato all fried and use it for the majige huli... the taste is Ooh la la...