Ever since I had Kurma Parotta in Chennai Hotel Saravana Bhavan, I always wanted to try it.. Here's my take on South Indian Style Carrot Kurma. Ingredients Carrots - 4 to 5 (finely chopped) French Beans - 5 to 6 (finely chopped) Potato - 2 (finely chopped) Onion - 2 (finely chopped) Green Chilli - 1slit into two Ginger - 1/2inch (finely chopped) Garlic - 3 pods (finely chopped) Curry leaves - 1sprig Cinnamon sticks - 2 inches (broken into two) Bay leaves - 1 (optional) Garam Masala - 1 tsp Red Chilli powder - 1 tsp Turmeric powder - 1/2 tsp Mustard seeds - 1/2 tsp Salt to Taste Oil - 2 tbsp To Soak and Grind Cashews - 6 to 7 Poppy seeds - 1.5 tsp Coconut - 1/3 cup
Method 1. Heat oil in a 2 or 3 liter cooker, add Mustard seeds, curry leaves, cinnamon sticks, bay leaves, garam masala powder 2. Wait for a minute, add Chopped garlic, ginger, onions and tomatoes 3. Saute for 2 minutes, add turmeric powder and chopped carrots, beans and potatoes 4. Add red chilli powder and salt to taste 5. Add water till the level veggies are immersed in water 6. Grind the ones mentioned in "To Soak and Grind" after soaking for 30 mins into a fine paste 7. Cook for just one whistle and allow it to release naturally 8 B t back to heat and add the ground paste and just simmer for 2mins 9. Serve hot with chapati, Parotta, idly, Idiyappam, or even hot rice Tips to note: 1. You may also add other whole spices like black and green cardamom, cloves etc and reduce garam masala 2. You may add other veggies like peas, cauliflower, capsicum to make to more nutritious and colourful
One of my favourite chutneys, this goes well with Roti, Rice, Millets, Idly, Dosa and even as a dip to Nachos..🤩🤩🤩 Ingredients Ivy Gourd - 10 to 12 Tamarind - 1 gooseberry size (soaked in water) Dried Red chilli - 2 Urad Dal - 2 tsp Mustard seeds - 1 tsp Asafoetida - one generous pinch Garlic cloves (optional) - 2 to 3 Green Chillies - 2 Gingelly Oil - 1 tbsp Turmeric powder - 1/2 tsp Curry leaves - 1 sprig Coriander leaves - 1/4 cup Salt to taste Method 1. Heat one tsp of oil in Kadai, roast Mustard seeds, urad dal and dry chilli. Roast till urad dal turns golden and remove from fire 2. In the same Kadai, heat the balance oil, add Chopped Ivy Gourd, garlic, green chillies and turmeric powder. 3. Occasionally stir till Ivy Gourd is cooked. 4. Turn off the heat and add curry leaves and coriander leaves. 5. In a mixie, add roasted urad dal & Mustard, cooked Ivy Gourd, soaked tamarind and salt to taste 6. Grind it into coarse paste as shown in the image below.. 7. Serve with hot rice..😛😛😋
It's yet again a south indian cuisine.. One of the best things I like about south indian cooking is that all the masalas are freshly made which enhances the taste and flavour of the dish.. . Beans Poricha Kootu is a very tasty dish which goes well with Rice.. It is a complete dish as it has proteins from Moong Dal and Vitamins from vegetables along with the flavours from spices like pepper, Jeera and red chilli.. . During these 15 days of Mahalaya (time of Shraddh), we generally do not use Onions and Garlic for cooking.. this recipe holds good during this time.. . Follow me @officiallyfoodiee on Instagram for more updates. Ingredients To roast and grind Channa Dal- 1tsp Urad Dal - 1tsp Jeera - 1tsp Pepper corns - 1tsp Coconut (shredded) - 1tbsp Coconut oil - 1tsp To pressure cook Beans - 1/2 cup (chopped) Moong Dal - 1/2 cup For tempering Coconut oil - 2tsp Mustard seeds - 1tsp Channa Dal - 1tsp Urad Dal - 1tsp Curry leaves - 1sprig Asafoetida - a generous pinch Turmeric powder - 1/2tsp Salt to taste Method 1. Roast and grind the ingredients given the section "To roast and grind" to a smooth paste 2. Pressure cook the Dal and beans 3. Heat coconut oil in a Kadai, add Mustard seeds, curry leaves, Channa Dal, urad Dal, stir for 2 mins till dal turns golden. 4. Add turmeric powder and asafoetida. 5. Add cooked dal and beans along with paste 6. Add salt to taste and adjust the consistency with water. 7. Boil for 2 mins and serve hot with Rice Tips - Adding 1 tsp of Tamarind paste will make the Kootu bit Tangy - Cooking with coconut oil will enhance the flavour of the Kootu
As an ardent lover of Paneer.. This is one dish which I do not get bored of.. This dish will be my 1st thing to order any north indian restaurants for Mains 😜😜 Below recipe holds good for 4 people
Ingredients
Paneer - 200 gms Tomato medium sized - 2 (roughly chopped) Onions medium sized - 3 (roughly chopped) Cashews - 7 to 10 Garlic - 2 to 3 pods Ginger - 1/2 inch Salt to taste Sugar - 1/2 tsp Kashmiri red chilli powder - 1 tsp Turmeric powder Dhania powder - 1tsp Garam masala - 1/2 tsp Kasuri Methi - Generous pinch (crushed) Butter (homemade)/oil - 2 tbsp Water as required Coriander leaves for garnish
Method
1. Heat Kadai with 2 tsp of Butter or oil, add ginger, garlic, tomato, onion and cashews. 2. Add turmeric powder, Red chilli powder, garam masala, salt to taste and keep stirring till everything is cooked well and leaves oil 3. Cool the mix and Grind it to a smooth paste 4. Heat butter in same kadai, add the paste, and cut paneer 5. Add sugar and adjust water as per the gravy consistency 6. Garnish with coriander leaves.Serve hot phulkas, naan or rice
Here's to the lunch menu.. I made Mor Kozhambhu and Paruppu Osili.. Only with 1 Potato and 3 Onions.
Paruppu Osili
Ingredients 3 Medium Onions - finely chopped Oil - 2 tbsp Mustard seeds - 1 tsp Asafoetida - 1 generous pinch Curry leaves - 1 sprig Turmeric powder - 1/2 tsp Salt to taste To soak (1 hr) and grind Channa Dal - 1/2 cup Dry red chilli - 2 Method: 1. Coarsely Grind the ingredients given in "To soak and grind" with salt to taste 2. Heat Kadai with Oil, add Mustard seeds, Curry Leaves and asafoetida. 4. Stir for 2 mins, add the coarsely ground mix leaving just 1 tbsp behind. 5. Add turmeric powder and keep stirring till the mix cooks well and water is absorbed 6. Add Onions and keep sauteing till onions are cooked well
Potato Mor Kozhambhu
Ingredients 1 Potato - cut into cubes Turmeric powder - 1/2 tsp Asafoetida - 1 generous pinch Curry leaves - 1 sprig Mustard seeds - 1/2 tsp Jeera - 1/2 tsp Oil - 2 tsp Salt to taste Water as required To Grind Coarsely Ground mix of Channa - 1 tbsp (from above recipe) Fresh coconut - 1 tbsp Jeera - 1 tsp Green chilli - 2 small ones Ginger - 1/2 inch Sour Curd - 3 tbsp Method 1. Heat oil in Kadai, Add Mustard seeds, Jeera, asafoetida and Curry Leaves. 2. Now add diced potatoes and turmeric powder, cover it and cook till potatoes soften 3. Grind finely all the ingredients given under "To Grind" 4. Add salt to taste and then add the ground mix to the Kadai 5. Add water as needed. Let it simmer and cook for 5 mins 6. Serve with Hot rice and Parrupu Osili😋😋
This is one of my favorite Matris I have learnt & make it quite often.. It is vey east & tasty snack...
Ingredients:
Maida - 2 cups Ghee - 4 tbsp. Salt to taste Carom Seeds (Ajwain/Omam) - 1/2 tsp Amchur Powder - 1 tsp Red Chilli Powder -1 tsp Channa Masala - 1 tsp (I used Everest brand!) Dhania Powder - 1 tsp Turmeric Powder - 1/2 tsp Oil for frying & tempering
Method:
Knead maida, ghee, some salt, carom seeds to a soft dough and allow it to rest for 15 to 20 mins
Make 8, 1/4 inch height chapati and cut into diamond shapes around 1 inch
Deep fry them till they turn golden brown
Now heat a small tempering kadai, add 4 to 5 tbsp heated oil, add salt, red chilli powder, Amchur powder, dhania powder, turmeric powder & turn off the heat
This one I totally dedicate this post to my Chachi (Chitti) who told me the exact recipe of how it is made.
Mysore Pak is one my favorites to make during festivals.
Ingredients:
Good Quality Besan/Chana Dal flour - 1 cup Sugar - 2 1/4 cup + Garnish Ghee - 2 1/4 cup Water - 1 cup Milk - 2 tsp
Method:
Grease a steel tray with Ghee
Heat a Kadai and dry roast Besan till its raw aroma goes
Sieve the roasted Besan for no lumps
Take a small kadai & keep on heating the Ghee on low flame
Take a Heavy Bottom Kadai (not a non-stick), add Sugar and water till it boils.
Add milk & allow it to boil & remove the dirt of sugar which forms on the corner.
Heat till you have 1/ 1.5 string consistency of sugar syrup.
Slowly add the Besan to sugar syrup with no lumps
Add heated ghee to the Besan Sugar mix, one ladle at a time, mix the ghee & then add another ladle till the ghee is finished and the mix starts leaving sides
Just before the entire mix starts frothing, add one last ladle of ghee & slightly mix
Immediately pour the mix on the greased tray. DO NOT TAP the tray. Just move it. Sprinkle sugar on it.
Cut into pieces when it is slightly cooled off. Store it in an air tight container when it is completely cooled.
Tips:
The Measurement is very important.
Quality of Ghee & Besan will surely affect the taste of Mysore Pak
String 1.5 in Sugar syrup means there will be one string & another string will not be a complete on when you press & open your index finger & thumb with Sugar syrup
Method
