Super Chef - Vegetable Korma Special 24-10-14

Super Chef - Vegetable Korma Special 24-10-14
Recipe 1 - Vegetable Korma Recipe
Ingredients:
Carrot – 1
French beans – 10
Knol-khol (turnip) – 1
Cauliflower Florets – 1/4 cup
Fresh Green peas – 1/2 cup
Onion – 1
Tomato – 1
Red chili powder – 2 tsp
Mustard seeds – 1 tsp
Biriyani Poo – 2 generous pinch
Bay leaf – 1
Star anise – 1
Curry leaves – 1 sprig
Salt – to taste
Oil – 1 tbsp
To be Ground to a smooth paste:
Fresh grated coconut – 1/2 cup
Fennel seeds – 1 tsp
Cumin seeds – 1/2 tsp
Cashew nuts – 8 to 10
Khus- Khus (poppy seeds) – 1 tsp
Ginger – 1 inch piece
Garlic – 5 pods
Cardamom – 2
Cinnamon – 1 inch stick
Cloves – 2
Turmeric powder – 1/4 tsp
Instructions:
Chop the carrots, beans, knol-khol to the size you prefer. Place carrots, beans, cauliflower, peas and turnip in a vessel and steam cook for 1 whistle. I used my microwave and cooked for 3 mins at High. Keep aside.
Grind the ingredients mentioned under the “to be ground to a fine paste” using little water to a smooth paste and keep aside.
Chop the onions and quarter the tomatoes.
Heat a wide pan or a wok with oil. Add biriyani poo, bay leaf, star anise and sauté till the aroma arises. Now add mustard seeds and let it splutter.
Add onions, curry leaves and sauté till the onions turns translucent. Now add red chili powder, salt and mix well. The mixture will become dry.
Now add the ground coconut paste and enough water to the consistency you prefer the kurma to be and mix well and cook over low flame.
Let it come to a boil. Add the par boiled vegetables, quartered tomato pieces, give it a quick stir, check the consistency of the kurma now and add more water if necessary at this stage. Close the pan with a lid leaving a small gap and let the kurma cook over medium low flame for 7-10 mins.
By now the gravy would have thickened considerably, the vegetables would have been completely cooked, the raw smell would have gone and you can smell the aroma of the kurma.
Transfer to a serving bowl and serve hot with chapathi, poori or parotta.
Recipe 2 - Kappa, Meen Curry (fish curry)
Ingredients for Kappa
Tapioca – 1 kg
Small onion – 5 no.
Coconut (grated)
Turmeric powder – ½ tsp
Cumin seeds – 1 tsp
Green chilli – 5 no.
Curry leaves
Salt
Oil
Kappa - method of preparation
Remove the skin and cut the tapioca into small pieces. Place the pieces in a pressure cooker. Pour sufficient water and cook well. When it is cooked, drain the excess water. Now add salt and curry leaves. To this, add the coconut paste made by grinding grated coconut, turmeric powder and cumin seeds. Stir well. Pour a little oil and cover the vessel. Cook for some more time. Now you may mix the contents well and to this add two teaspoons of coconut oil.
Serve your Fish curry hot. Ideally you may try it with Kappa (tapioca).
Ingredients for Fish Curry
Fish – clean and cut into 8 pieces
Small onions – 8 (cut length-wise)
Tomato – 1 (cut length-wise)
Ginger (chopped) – 1 tsp
Coconut milk – ½ cup
Gamboges (Kodampuli) – 4 pieces
Green chilli – 8 no. (cut length-wise)
Curry leaves
Garlic (chopped) – 1 tsp
Coriander powder – 1 tsp
Chilly powder – 1 tsp
Turmeric powder – ½ tsp
Fenugreek powder – ½ tsp
Salt
Oil
Fish Curry – method of preparation
Heat three teaspoons of coconut oil in an earthen vessel. Put ginger and garlic. Saute for some time. Now add curry leaves and green chillies. Stir a bit. Add small onions and stir again. To this, add turmeric powder, chilli powder, coriander powder and fenugreek powder. Stir well.
You may now add three cups of water and add Gamboges (Kodampuli) pieces. Now add salt. When it starts to boil, add fish pieces and stir gently. Boil it till the curry becomes half thick. Add to this tomato pieces and cook for some more time. Proceed to add coconut milk. Stir gently. Now add some curry leaves and three teaspoons of coconut oil.
Visit Our Site:
Subscribe to Asianet Official YouTube Channel for more videos:
For Asianet News and Updates LIKE our Facebook Page:
and follow us on Twitter: