Sunday, July 20, 2014

Nilgiris Kurma | How to make Vegetable Nilgiri Korma

There are certain dishes that forever will remind you of those vacations that you take as a kid. We have spent many summers in Coonoor (near Ooty) and some in Mysore and some more in other southern parts of south India. The best ones always remain in memory because of the food that we remember eating associated with the place.

I often associate this Nilgris Kurma with those hill tops, with chill weather, warm food and good company, nothing more to ask for, right. This spicy kurma always remained fresh because of it's colour and taste and of course it tastes great with parottas. I don't know how I haven't actually made it till now. Amma reminded me of this recently and we ended up making it for one of the regular week days.

Kids loved it so much and I was only remembering my own childhood..

Nilgiris Kurma

Ingredients Needed for Nilgiris Kurma

Whole spices

Bay leaf - 1 medium
Clove - 2
Cinnamon - 1"
Fennel - 1/4 tsp
Cardamon - 2 nos

Ground Masala

Fresh Mint leaves - 1/2 cup tightly packed
Fresh Coriander leaves - 1/2 tightly packed
Green chilies - 2 -3 nos

For the gravy

Mixed Vegetables - 2 cups (Potato, Carrots, Beans, Peas and Cauliflower)
Onions - 2 medium
Tomato, puree - 2 medium
Ginger Garlic paste - 1/2 tsp
Turmeric powder a pinch
Salt to taste
Oil - 2 tsp
Red chili powder - 1/2 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Coconut paste - 2 tbsp
Cashew paste - 2 tsbp

How to prepare Nilgiris Kurma

Wash and grind the fresh leaves along with green chilies to a smooth paste. Keep it aside.

Have the coconut and cashew paste ready.

Wash and prep the vegetables. MW for 10 mins and keep it aside.

In a non stick pan, heat oil, add all the whole spices, saute well. Then add finely chopped onions, saute till it turns colour.

Then add ginger garlic paste, saute for couple of mins. Once the onions and ginger garlic paste gets cooked well, add the tomato puree and simmer.

Now add the spice powders, along with the ground spice masala. Cover with lid and cook till everything gets cooked well and oil starts coming out. This takes about 10 mins.

Make sure you keep stirring in interval to prevent the bottom getting burnt.

Once the masala is cooked well, add the boiled vegetables and combine well. Add required water and bring to boil. Finally add the coconut and cashew paste, simmer till it all comes together as a thick gravy.

When ready to switch off, garnish with coriander leaves and remove from fire

Serve with Chapati

Since we add spice at different stages, please make sure to adjust to your preference. This gravy tends to be spicy, so take care.

Adding boiled vegetables gets this kurma done very quickly. Else you can simmer vegetables with the masala itself.

This goes for the July Week 3, Cooking from Cookbook Challenge  Group

Back to Main Recipe Index

Go to "Spice your Life" Blog Index

Enter your email address:

Friday, July 18, 2014

Egg Fold-over with Chicken | Chicken Egg Roll

Eggs always seem to hold more attraction than other meat dishes. Daddy used to say that for a non vegetarian, even then there is nothing else in those lines, an egg is enough to satisfy them. On those lines, he used to suggest many ideas to be made with egg as a main dish. He was so enthusiastic that he even wrote them down for me. 

I know I am yet to make those, however this is one idea I thought I would do. Off late eggs for dinner has become the favorite for the kids. So much so that I even do bread omelet for them. When I used to eat egg, bread omelet was my favorite. After marriage I thought I could make all those different versions I used to enjoy. However Hubby dear told me never to make him bread omelet as he got so averse to it, eating it almost regularly during his stay in Delhi.

So until recently I never made this combo. I make bread omelet differently, in that, the beaten egg is poured and bread is fixed on top. Maybe one of these days I might share that as well, simply to record how much my kids and yes now hubby dear likes to eat that version.

Now coming to this version, I had made chicken keema for the Chicken Sandwich and since Chinnu doesn't eat bread, wanted to make him this foldover with chicken.

It's really not a recipe, just an idea that was so loved by all at home.

Chicken made as how I made it for Chicken Sandwich.

Beat two eggs with salt. Grease a non stick pan with butter and when it is hot, pour the egg over it. Drizzle few drops of oil, sprinkle the shredded chicken on top, then sprinkle pepper powder.

Gently fold the egg over the chicken and make a complete roll.

Serve right away.
Do you have such simple and easy ones to share? share them in the comments..

Back to Main Recipe Index

Go to "Spice your Life" Blog Index

Enter your email address:

Related Posts Plugin for WordPress, Blogger...