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Seimurai ( samayal neram)
Wednesday, June 08, 2005
Kurma
Chicken Kurma :
Chicken - ½ kg Onion - 2 medium Tomato - 1 big Coconut - 1 cup scrapped Green chilli - 5 nos. red chilli powder - 1/2 spoon Turmeric powder - 1 pinch Ginger garlic paste 1 spoon Cardamom, clove, Cinnamon, bay leaf - each 1 count Cilantro, curry leaves
Add oil to the pan and fry cinnamon, bayleaf, cardomom and clove. When it turns brown, fry onion, ginger garlic paste and when the raw smell vanished add tomato and salt. Add the chicken and turmeric powder and chilli powder. Also add grind coconut and green chilli. Pour sufficient water to cook the chicken. When the chicken is cooked thoroughly garnish with cilantro and serve.
Vegetable kurma
Vegetable kurma This same type of kurma can be done even with chicken or boiled mutton instead of vegetables.
Other recipes that go well with this one: Lemon Rice CHAPATTI Tomato Rice Crispy Dosai Kuska Rice ( Plain fried rice ) Idly Parotta
to Grind : 3 nos coconut pieces 1 tsp somph 1 small piece ginger 3 flakes garlic 2 count elaichi ( cardamon )
Vegetables: 2 big carrots 1 big potato 100 grams beans 1 handfull peas 3 tbsp frozen butter beans Others: 1/2 finely chopped onion 2 finely chopped tomatoes 1/2 tsp mustard seeds 1 a few curry leaves 3 tbsp oil Powders: 3 tsp kulambu powder 1 salt as needed To garnish: 1 few chopped corrainder leaves
Cooking procedure: * Grind the said ingrediants. Chop all the vegetables in small pieces lengthwise.
* In a pressure cooker pour 3 tbsp of oil and add mustard seeds and let it splutter.
* Now put few curry leaves and put onion and fry till golden brown.
* Now put chopped tomatoes and fry a few mins and then pour the grind mix.
* Now put the kulambu powder and if you don't have that powder then put 1 tsp chilli powder and 2 tsp corrainder powder.
* Put salt and the put all the chopped vegetables, mix all and cook for 1 whistle exactly. the stop the stove and open the cooker after all the steam goes.
* Garnish with corrainder leaves.
* Serve hot with plain rice , chapatti or parotta varieties or with any fried rice.
Previous->>
Chicken - ½ kg Onion - 2 medium Tomato - 1 big Coconut - 1 cup scrapped Green chilli - 5 nos. red chilli powder - 1/2 spoon Turmeric powder - 1 pinch Ginger garlic paste 1 spoon Cardamom, clove, Cinnamon, bay leaf - each 1 count Cilantro, curry leaves
Add oil to the pan and fry cinnamon, bayleaf, cardomom and clove. When it turns brown, fry onion, ginger garlic paste and when the raw smell vanished add tomato and salt. Add the chicken and turmeric powder and chilli powder. Also add grind coconut and green chilli. Pour sufficient water to cook the chicken. When the chicken is cooked thoroughly garnish with cilantro and serve.
Vegetable kurma
Vegetable kurma This same type of kurma can be done even with chicken or boiled mutton instead of vegetables.
Other recipes that go well with this one: Lemon Rice CHAPATTI Tomato Rice Crispy Dosai Kuska Rice ( Plain fried rice ) Idly Parotta
to Grind : 3 nos coconut pieces 1 tsp somph 1 small piece ginger 3 flakes garlic 2 count elaichi ( cardamon )
Vegetables: 2 big carrots 1 big potato 100 grams beans 1 handfull peas 3 tbsp frozen butter beans Others: 1/2 finely chopped onion 2 finely chopped tomatoes 1/2 tsp mustard seeds 1 a few curry leaves 3 tbsp oil Powders: 3 tsp kulambu powder 1 salt as needed To garnish: 1 few chopped corrainder leaves
Cooking procedure: * Grind the said ingrediants. Chop all the vegetables in small pieces lengthwise.
* In a pressure cooker pour 3 tbsp of oil and add mustard seeds and let it splutter.
* Now put few curry leaves and put onion and fry till golden brown.
* Now put chopped tomatoes and fry a few mins and then pour the grind mix.
* Now put the kulambu powder and if you don't have that powder then put 1 tsp chilli powder and 2 tsp corrainder powder.
* Put salt and the put all the chopped vegetables, mix all and cook for 1 whistle exactly. the stop the stove and open the cooker after all the steam goes.
* Garnish with corrainder leaves.
* Serve hot with plain rice , chapatti or parotta varieties or with any fried rice.
Previous->>
