Vegetable Kurma for RV's CWS Event

I fell in love with RVs blog even before I visited the Blog. I mean when you are clicking a link that says Food for 7 Stages of Life you are but just floored!! And the blog didn't disappoint either. Its both pleasing to the eye as well as a treasure house of a variety of recipes and not to mention events.

I wanted to take part in a lot of the previous events but as you can see I haven't been very regular in my postings. This time when I saw CWS -Coriander seeds, I had loads of recipes in my mind, but I never got around to making any of them.

This recipe was calling out to me because I had a couple of slices of Pineapple in my fridge.I had made it the first time from a Nita Mehta Cookbook.I love the sweet sour taste that pineapple imparts to any gravy, be it Chinese or Mughlai.The deep fried cauliflower just adds to the bevy of taste that this gravy provides with the crispiness its vegetables, tanginess of the fruit, the richness of the paste and not to forget the aroma of the spices.Its light yellow colour is as pleasing to the eyes as the taste is to the taste buds!!

While I was making it I thought why not this recipe for the event. So here is my submission for the Cooking With Seeds - Coriander Seeds hosted by RV of Food for 7 Stages of Life and the event originated at Priya's Easy and Tasty Recipes.


Vegetable Kurma/Khurma/Khorma

Serves : 4

Ingredients:

Mixed Vegetables - 2 Cup - Cut and Boiled (I use Potato, Carrot, Green Peas)
Cauliflower - 1/2 Cup - Florets cleaned well and deep fried till slightly golden
Pineapple - 2 Rings - Cubed
Onions - 2 medium - Chopped
Turmeric Powder - 1/4 tsp
Kitchen King Masala - 1 Tbsp (You may also use Garam Masala Instead)
Sugar - 1tsp (Optional)
Salt - To taste
Oil - 1-2 Tbsp

Mix , let soak for 10min & grind into Paste:



Today's Star - Coriander Seeds - 1 1/2 Tbsp
Cashew nuts - 10-12 nos
Poppy Seeds - 1 1/2 Tbsp
Ginger-Garlic Paste - 1 tsp (You may also use fresh ginger & garlic)
Coconut grated - 2 Tbsp
Cardamom Whole - 3
Curd/Yogurt - 3/4 Cup


To Make :

1. Heat oil and fry the chopped onion till golden.

2. Add turmeric, stir for less than a minute for the raw smell to disappear.

3. Add the ground paste and cook covered till almost dry.

4. Add the Kitchen King Masala and cook for another 1 minute

5. Add a cup of boiling water followed by the mixed vegetables (You might add the water in which the vegetable is cooked.)

6.Add salt to taste

7. When the curry almost reaches a consistency of your choice, add cauliflower and pineapple bits.Let cook for 2 minutes.

8. Add sugar if the curry is too sour. It should be more tangy than sour


Preparation Time : 15min

Cooking Time : 15min

Serve it hot with any kind of India bread or even slightly flavoured rice like Jeera Rice or Peas Pulao

PS: Hi Folks, do do deep fry that Cauliflower. It brings in a whole new twist to the taste rather than just boiling it.

Tried & Tasted - Dhingri Badaami

My dear friend Raaga is hosting this month's Tried & Tasted, an event originated by Zlamushka.

This month Tried & Tasted celebrated the blog of Sunshinemom...a blog as pleasing and vibrant as Sunshine.

Her Blog is exhaustive in terms of exotic and not so exotic recipes. I love the look and feel of the blog(that's why she is on my blog roll).She also manages to change any ordinary recipe to vegan, something I wouldn't dare. Kudos to her.

There were so many of her recipes that I wanted to try, that I spent the whole month since Raaga's announcement browsing through her blog wondering what to make till I realised that today was already the last day.

So picked up this exotic preparation for the event as well as Don's Lunchbox.

I followed the recipe as it is except for two variations:

1.I used Kashmiri Red Chilli powder instead of ordinary variety of Chilli powder, which made the curry look very red

2. I added some cream at the end of cooking to give the curry a little more rich taste.

Go on, visit Sunshinemom and enjoy her blog as much as I do.





PS: The logo is designed by Ksenia

Veg Bread Upma

I have a memory card full of snaps of my creations.I am cooking and clicking but the posting doesn't seem to be happening. Just checked out Divya's Dil Se...post and realised today is the last day for entry to her "Show me your Breakfast", so i thot, why not start right now. So I just clicked today's breakfast and am posting my first recipe and joining in the first event all at once...yipeeeeeeeee!!

Bread Upma was chanced upon on a wednesday at Room No.53, Ladies Hostel, Pondy by a bunch of hungry girls after having finished the eggs for bfast but not able to chew on the hard bread. somebody said lets tear it into pieces, somebody said lets heat it, another said let add some onions and we made something not only edible but delicious to the taste starved hostel souls and since then wednesdays were awaited eagerly.

This version is of course a long way away from our first discovery, but that's the beauty of cooking....i got an idea of a variation as i was cooking the upma this morning.

Anyways, here goes the recipe:

Veg Bread Upma(Serves 2 or 1 very hungry soul)

1.Bread - 5 slices - i usually take the first & last slices and the edges leftover
2.Onion - 1 medium - chopped
3.Green Chilli - 1 - chopped ( you may leave this out of you have young kids)
4.Ginger - 1 Small piece - chopped fine
5.Carrot/Beans/Cabbage/Corn - 1cup - grated or finely chopped - you may add any 1
or all or more as per your choice and availability
6.Seasonings - Salt/Pepper/Garam masala - to taste
7.Oil - 1 tsp
8.Ghee - 1 tsp

To make

1. Tear or shred the bread into bite sized pieces
2. Heat oil, add onion, green chillies and ginger. Saute for 1 min
3. Add vegetables(I added grated carrot/Finely chopped beans & sweet corn)and salt,
mix and cook on low fire with lid.
4. When a little tender, add the bread. Mix well
5. Adjust salt and sprinkle pepper and garam masala to taste
6. Top with the ghee for the flavour and aroma.
7. Your Veg Bread Upma is ready to serve.

Preparation time :5 mins
Cooking time :10 mins

Enjoy your breakfast and I am off to Divya's for the event.