Kaikari Kuruma
For the main course, I cooked Kaikari Kuruma today. This is originally one of Sanjeev Kapoor's recipe I am sharing with you today, but with the added notes from my side.
Ingredients :
Carrot,cut into small cubes....... 1 medium
French beans............................chopped 4-6
Potato,cut into cubes.................1 medium
Cauliflower florets.....................1/2 cup
Green capsicum,chopped..........1/2 cup
Green peas...............................1/4 cup
Oil............................................2 tablespoons
Curry leaves.............................10
Onions,finely chopped..............2 medium
Tomato puree..........................1/2 cup
Salt..........................................to taste
Garam masala powder.............1/2 tablespoons
For the Masala paste :
Oil..........................................2 tablespoons
Cumin seeds...........................1/2 tablespoons
Coriander seeds......................2 tablespoons
Fennel seeds (saunf)................2 tablespoons
Garlic......................................6-8 cloves
Ginger.....................................1 inch piece
Dried red chillies......................2-3
Green chillies,slit......................2-3
Curry leaves............................10
Poppy seeds (khuskhus)..........2 tablespoons
Scraped coconut.....................1/2 cup
METHOD :
For the masala paste, heat oil in a non-stick pan.
Add cumin seeds and sauté.
Add coriander seeds, fennel seeds and sauté.
Crush the garlic cloves lightly and add and sauté. Chop ginger and add and mix.
Add red chillies, green chillies, curry leaves and sauté.
Add poppy seeds and coconut and mix well.
Cool slightly and grind with a little water to a fine paste.
In a bowl, add carrot cubes, French beans, potato cubes and cauliflower florets.
Add some water and cook in microwave for 3-4 minutes.
Heat oil in a non-stick pan. Add curry leaves, onions and sauté till the onions are light brown.
Add the ground masala and mix.
Remove vegetables from the microwave.
Add tomato puree to the pan.
Sauté till the oil separates from the masala.
Add all the vegetables, capsicum, green peas and mix.
Add ½ cup water, salt, garam masala powder and mix well.
Cover and cook for 2-3 minutes or until the vegetables are cooked. Serve hot.
TIPS :
Please crush the masala mixtre thouroughly or the coarseness of the dish will be affected and it wont taste half as good.
Dont add the vegetables until the masala starts leaving oil, and is properly cooked.
You can add capsicums, before any other vegetable, so that it gets cooked properly.
Hope you enjoy the dish!
Ingredients :
Carrot,cut into small cubes....... 1 medium
French beans............................chopped 4-6
Potato,cut into cubes.................1 medium
Cauliflower florets.....................1/2 cup
Green capsicum,chopped..........1/2 cup
Green peas...............................1/4 cup
Oil............................................2 tablespoons
Curry leaves.............................10
Onions,finely chopped..............2 medium
Tomato puree..........................1/2 cup
Salt..........................................to taste
Garam masala powder.............1/2 tablespoons
For the Masala paste :
Oil..........................................2 tablespoons
Cumin seeds...........................1/2 tablespoons
Coriander seeds......................2 tablespoons
Fennel seeds (saunf)................2 tablespoons
Garlic......................................6-8 cloves
Ginger.....................................1 inch piece
Dried red chillies......................2-3
Green chillies,slit......................2-3
Curry leaves............................10
Poppy seeds (khuskhus)..........2 tablespoons
Scraped coconut.....................1/2 cup
METHOD :
For the masala paste, heat oil in a non-stick pan.
Add cumin seeds and sauté.
Add coriander seeds, fennel seeds and sauté.
Crush the garlic cloves lightly and add and sauté. Chop ginger and add and mix.
Add red chillies, green chillies, curry leaves and sauté.
Add poppy seeds and coconut and mix well.
Cool slightly and grind with a little water to a fine paste.
In a bowl, add carrot cubes, French beans, potato cubes and cauliflower florets.
Add some water and cook in microwave for 3-4 minutes.
Heat oil in a non-stick pan. Add curry leaves, onions and sauté till the onions are light brown.
Add the ground masala and mix.
Remove vegetables from the microwave.
Add tomato puree to the pan.
Sauté till the oil separates from the masala.
Add all the vegetables, capsicum, green peas and mix.
Add ½ cup water, salt, garam masala powder and mix well.
Cover and cook for 2-3 minutes or until the vegetables are cooked. Serve hot.
TIPS :
Please crush the masala mixtre thouroughly or the coarseness of the dish will be affected and it wont taste half as good.
Dont add the vegetables until the masala starts leaving oil, and is properly cooked.
You can add capsicums, before any other vegetable, so that it gets cooked properly.
Hope you enjoy the dish!
