Feb 282013

This is a Gujarati style preparation of okra with spices,gram flour and grated coconut.

 

Bindi gujarathi (3)

Ingredients

  1. Okra(Bhindi/Vendakka) – 500 gms
  2. Turmeric powder –1/2 tsp
  3. Red chilly Powder – 1 tsp
  4. Coriander powder – 1 1/2 tbsp
  5. Garam masala powder –1/2 tsp
  6. Grated coconut – 1 tbsp
  7. Coriander leaves(chopped) – 2 tbsp
  8. Bengal Gram Flour(Besan/Kadala maavu) – 1 tbsp
  9. Mustard seeds –1/2 tsp
  10. Fenugreek seeds(uluva) –1/4 tsp
  11. Asafoetida powder (kaayam) – 1/4 tsp
  12. Salt
  13. Sugar –1tsp
  14. Oil – 3tsbp
  15. Coriander leaves – to garnish
  16. Grated Coconut – to garnish

Bindi gujarathi (4)

Preparation

  1. Wash okra well and wipe off with a clean towel. Trim both the ends.slit length wise and cut into medium pieces.
  2. In a bowl mix turmeric powder,chilly powder,coriander powder,sugar, garam masala powder,grated coconut,coriander leaves,besan and salt.
  3. Heat oil in a pan.Splutter mustard seeds, fenugreek seeds,asafoetida powder.Once it is done, add chopped okra pieces.
  4. Stir well and cook on low flame till okra is done.Take care not to get okra burned.
  5. Finally add the  spicy powder mix to it and stir well. Cook on low flame for 2-3 minutes.
  6. Remove from fire.
  7. Garnish with coriander leaves and grated coconut.

Recipe Source: Vanitha Magazine 2011

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Rating: 3.0/5 (2 votes cast)

Posted by prajusha Tagged with: , , , , , , , ,
Feb 142013

This curry is prepared using chick pea and spinach in a spicy green paste..It is healthy and easy to make.This curry goes well with roti or chappathi.

chana Green Masala (1)

Ingredients

  1. Kabuli chana/chick peas – 1 cup
  2. Onion (chopped) – 1
  3. Spinach leaves (chopped) – 1 cup
  4. Ginger – 1” piece
  5. Garlic – 6
  6. Green chilly -3
  7. Cumin seeds (jeerakam) –1/2 tsp
  8. Peppercorns- 1/4 tsp
  9. Curd – 1 cup
  10. Garam Masala – 1/2 tsp
  11. Coriander leaves(finely chopped) – 1 cup
  12. Mint (pudina) leaves (chopped) – 1/4 cup
  13. Ghee –1tsp
  14. Oil –2tsp
  15. salt

chana Green Masala (2)

Preparation

  1. soak chick peas in water for 5-6 hours.Pressure cook with little salt and keep aside.
  2. For green masala,Grind together green chilly ginger,garlic,coriander leaves, mint leaves with curd.
  3. Heat oil and ghee . Add cumin seeds, pepper corns and once it starts to splutter and nice aroma comes,add chopped onions to it and fry till onions turn golden brown in color.
  4. Add chopped spinach to it and saute well.
  5. Add boiled chick peas to it and stir  well for 1-2 minutes.
  6. Add garam masala powder to it  and mix well.
  7. Finally add the green masala paste to it.
  8. Cover and cook on low flame for 5 minutes.
  9. Serve with roti or chappathi.

 

Recipe Source:Vanitha Magazine

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Rating: 5.0/5 (1 vote cast)

Posted by prajusha Tagged with: , , , , , , , ,
Feb 022013

Kurma is a popular Indian curry prepared using several vegetables in a rich and spicy  aromatic gravy.it can be served with rice,roti or Kerala Appam.

Vegetable Korma (2)

 

Ingredients

  1. Potato(cut into cubes) – 1
  2. Green Peas –1/4 cup
  3. Cauliflower(cut into florets) – 1/2 cup
  4. Carrot (cut into cubes) –1/2 cup
  5. French Beans(cut into medium pieces) –1/2 cup
  6. Onion(chopped) –1/2 cup
  7. Ginger-Garlic paste –1 tsp
  8. Green chilly – 2
  9. Turmeric powder –1/2 tsp
  10. Red Chilly Powder –1 tsp
  11. Coriander powder –2 tsp
  12. Garam Masala powder – 1tsp
  13. Tomato puree – 2 tbsp
  14. Tomato(cut into cubes) – 1
  15. Bay leaves -2
  16. Oil – 3tbsp
  17. salt
  18. Coriander leaves – to garnish

For the paste

  1. Grated Coconut –1/4 cup
  2. Cashew nuts – 6
  3. Poppy seeds (kus kus) –1 tsp
  4. Fennel seeds (perum jeerakam) – 1tsp

Vegetable Korma (3)

Preparation

  1. Boil green peas and keep aside.Steam cook the remaining vegetables.
  2. Soak cashew nuts and fennel seeds in warm water for 1 hour.wash kus kus thoroughly in cold water and drain.
  3. Grind together coconut,cashews,fennel seeds and poppy seeds into a fine paste.
  4. Heat oil in a pan.Add bay leaves,chopped onions ,ginger-garlic paste,chopped green chilly and saute it till onions are golden brown in color.
  5. Mix  turmeric powder,red chilly powder,coriander powder,garam masala powder with little water(to avoid burning of spice powders) and add it to it.Fry for 1 minute.
  6. Add tomato puree,tomato cubes and coconut paste.Cook on medium flame and stir well  till oil separates.
  7. Add 2 cups of warm water to it and mix well.cover and cook till gravy is thick in consistency.
  8. Finally add the steamed vegetables and boiled peas to it.Add salt to it.
  9. Cook on low flame for 2-3 minutes to get mixed well with the thick gravy.
  10. Garnish with coriander leaves.
  11. Vegetable kurma is ready to serve with Appam or Roti.

Long time back, I had posted a different preparation of kurma recipe with fried cauliflower, paneer cubes and other vegetables.

Here is the link for the recipe:http://www.icookipost.com/2007/10/08/vegetable-kuruma/

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Rating: 5.0/5 (2 votes cast)

Posted by prajusha Tagged with: , , , , , ,
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