Wednesday, May 11, 2011

Vegetable Kurma

Tried and tasted by Nivedita
Hi All,
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)
Vegetalbes needed:
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 :-)

Keep Smiling,

Tuesday, May 10, 2011

Rasmalai (with egg)

Tried and tasted by Nivedita
 Hi All,
Some recipes get delayed for many months or years to get posted. This Rasmalai is one of those posts, which I never prepared after I started blogging. I love this but somehow I could not prepare it. Now here is the recipe of this yummy Bengali sweet in which egg is used. I learnt this from my dearest friend Edna when I was in UAE. When I had it first time in her house, I was surprised and was not ready to agree that there is an egg in it. I tried it the very next day and I was happy with the result. And I kept on making it many times when I was in UAE. But after I came back to India, I did not prepare it often. 
Thanks Edna for the recipe,

For milk:
Whole fat milk - 1 litre
Sugar - 1/2 cup or more depending on the sweetness of the sugar
Cardamom powder - 1/4 tsp
Finely chopped(lengthwise) Almond - 1/4 cup
Kesar or Saffron - few strands soaked in little warm milk

For Milk balls
Milk powder - 1 cup(or 1 coffee mug or I used 125gm milk powder)
dash of baking soda
Egg - 1 
Oil - 1 tsp

Method :
Keep the milk to boil.
Till it boils, take the milk powder in a plate or wide bowl. Add the soda and oil slowly. Keep on adding egg slowly to make into dough. Take the dough and make small balls, remember these will double in size. 
Simmer the milk  and add the sugar. Boil for some time. KEEP ON A HIGH FLAME. 
Go on adding the milk balls slowly. DO NOT  make the flame slow. In between stir slowly. Once the balls start increasing the size, add the saffron milk, cardamom powder and almond.
Boil for almost 10 minutes. Take one ball out and break it, It will come white if its done or you can see the yellow color. Boil till you get white and soft balls. It takes 10 to 12 minutes.
Cool it and serve chilled.

Keep Smiling,

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