Tried and tasted by Nivedita
Please don't look at the photo, Its not neat. I took the snap when the last bowl was remained. It was a super hit at the party we had in my brother's house. Thanks to my brother again, who arranged belated birthday party for my elder daughter. After thinking full one day about the menu, I decided to make it at home. I was happy about the decision as my Puri Kurma came out just superb. And every one enjoyed it a lot, the heart shaped puris attracted the kids at the party.
Here is the recipe for Kurma, (I forgot to click the puri photos, sorry :-( )
The recipe was totally new for me(Atleast), as I did not check any blog or any old recipe from my book. It was just another trial(I took a risk of trying new food for such a big party)
Recipe for Kurma (for 25 people)
Potato - 1 1/2 kg
Carrot - 200 gm
Beans - 200 gm
Green pea(Fresh) - 100 gm
For Kurma Masala
Onion - 5 big or 6 small
Tomato - 3 big
Ginger and garlic paste - 1 tsp(fresh, made at home)
Whole Garam Masala - 1 tbsp(Cardamom, Clove, cinnamon)
Fresh Coriander and mint - 1/4 bowl
Oil - 1/4 cup
Butter - 1 tsp
Red Chilli powder - 2 tbsp
Dhania powder - 2 tsp
Haldi - 1 tsp
Salt to taste
Tamarind Paste - 2 tbsp
Kitchen King Masala - 1 tsp
Ingredients are more and the preparation takes lot of time.
- Boil the potatoes, peel and mash it.
- Parboil the other vegetables and keep aside.
- Boil or Microwave the onion till soft.
- Once cool, add whole garam masala and ginger garlic paste. Grind into fine paste.
- Puree the tomatoes and keep aside.
- Get set go for the last step:
- Heat oil in a big kadai, I used our big cooker.
- Add the onion paste and fry for few minutes.
- Once the raw smell goes add the tomato paste. Mix well and fry for 2 more minutes on high flame.
- Add salt, haldi, dhania powder. Mix well.
- Add the boiled vegetables. Mix well.
- Add enough water to make it thick gravy.
- Cover and cook for 8 to 10 minutes.
- Adjust the seasoning. Add butter and fresh coriander before serving.
Have it with puri or chapati or bread :-)