Ingredients:

1/4 Kgs - Vegetables
1 - Tomato
2 tsp - Kulambu powder
2 tsp - Tamarind
To Taste - Salt
Oil

Fry with 2 tsp oil and grind:

1 tsp - Fennel seeds
1 tsp - Cumin seeds
1/2 tsp - Pepper
1tsp - Kasa Kasa
1 tsp - Channa Dal
1/2 cup – coconut
3-4 nos - Green Chilly
Small Piece - Ginger
4 flakes - Garlic
1/4 tsp - Mustard Seeds
1/4 tsp - Fennel Seeds
1/4 tsp - Urad Dal

Method:

Mix salt, tamarind, kulambu powder, tomato in required amount of water in a pressure cooker along with vegetables and ground masala and cook for two or three whistle. Then heat a pan add some oil and then add mustard, urad dhal and fennel, when it splutters add this to the kuruma.

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Ingredients:

500gm Potatoes
100gm Chese (panir )
50gm Coconut
1 Piece Ginger
4 Green chilies
1 bunch Coriander leaves
100gm Onion
1 tsp Fennel
5gm Cardamom, cloves and cinnamon
to taste Salt
½ Lime

Methods:

Wash and dice potatoes and boil. Grind ginger, chilies, coriander Leaves, fennel and half the onion. 2, Roast and powder cardamom, cloves and cinnamon, Grate coconut and extract milk. 3, Heat fat and fry remaining onions. Add the powdered Spices and groun d spices. 4, Add cooked potatoes and fry well. Fry panir cubes till light.
5, Add fried panir to potatoes. Add coconut milk and bring to bell. 6, Serve, adding salt and lime juice to taste.

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Ingredients:

350gm Capsicums
25gm Bengal gram
50gm Onion

Grind:

a few flakes Garlic
a small pieces Ginger
5 Green chilies
½ bunch Coriander leaves
a pinch Turmeric
a pinch Chilli powder
to taste Salt
Oil

Methods:

1, Soak gram overnight. 2. Slit capsicums lengthwise. Remove seeds. 3, Slice onion, grind spices. 4, Mix together gram, sliced onion and ground spices and lightly fry in a little oil. 5, Stuff capsicums with the fried filling. 6, Heat remaining oil. Place capsicums neatly in it. Cover and cook over a slow fire. Sprinkle water occasionally if necessary. 7, Cook till tender. Add a little more oil and finished cooking.

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Ingredients

1/2kg Potatoes
1/2 Grated cocount
15ml Cocount oil
5gm Red chillies
1/2tsp Turimeric
10gm Coriander seeds
1/4tsp Fenugreek
1 tsp Split black gram
100gm Onions
10gm Tamarind
to taste Salt

Method:

1, Wash,boil peel and cut potatoes into small cubes. 2,Roast coriander seeds,fenugreek, split black gram and red chillies 3, Grind cocount and turmeric along witn roasted spices. 4,Heat halr the oil. Fry potatoes add ground spices, tamarind pulp and salt  and salt cook on a slow fire till the spice are cooked add gravy is thick. Remove from fire. 5, Heat remaining oil .Add finely chopped onion. When ewll fried. Pour over potatoes.

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Ingredients:

100 gms Peas
2 Potatoes
1 Cup Cauliflower
1/2 Cup Split Bengal Gram
1/2 Cup Split Black Gram
8 Cashew nuts
6 Green Chillies
2 Cups Curds
1/2 tsp Cummin
1/2 Coconut

Method:

Boil potatoes till soft, peel and cut into cubes. Shell peas and steam or boil. Wash cauliflower, cut into small pieces and steam or boil. Grind the grams, cumin, coconut and green chilles into a fine paste. Add all the vegetables to the paste. Add curds and cook over a slow fire for five minutes. Fry cashew nuts and use for garnishing.

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Ingredients:

250 gms Brinjal
2 Onion
3 Tomato
2 Green Chilly
2 tsp Ginger Garlic Paste
1/2 Cup Coconut (Grind)
3 Cloves
1 Cinnamom
2 Cardamom
2 tsp Lime Juice
Mint Leaves
Coriander Leaves
Salt to Taste

Method:

Heat the pan and add some oil fry ground masala. Add crushed spices and fry well and chopped tomatoes and fry for five minutes. Add brinjal and continue frying for further five minutes and add salt. Add ground coconut and cook till brinjals are done. Add lime juice mix well. The Brinjal white kuruma is ready. Finally garnish with coriander and mint leaves.

Serve along with Plain Rice, Chappathi, Fried Rice, Tomato Rice

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Ingredients:

50 gms Beans
4 Pieces Cauliflower
2 Potato
50 gms Peas
1 Onion
1 Tomato
1/2 tsp Red Chilly Powder
1/2 tsp Coriander Powder
1/4 tsp Turmeric Powder
3 Green Chilly
2 Flakes Ginger
1 Piece Garlic
2 Green Chilly
2 tsp Coconut
1 tsp Tamarind Paste
Salt to Taste

Method:

Wash and soak beans boil in the same liquid till tender. Prepare vegetables, slice onions chopped green chilly. Grind together coriander powder, chilly powder, turmeric, garlic, ginger and coconut. Heat oil fry spices. Add prepared vegetables fry for five minutes add chopped tomato, sliced onion, chopped green chilly, salt and little water if necessary and cook on a slow fire till vegetables are cooked add beans and simmer. Tamarind paste and add to cooked vegetables. Bring for a few minutes and remove.

Serve along with chappathi, Nan, Fried Rice and Poori

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Ingredients:

100 gms Potato
20 gms Cabbage
50 gms Peas
100 gms Beans
1/2 Cup Coconut
Ginger Small Pieces
5 Green Chillies
1 Onion
1/4 tsp Fennel
2 Cardamom
2 Cloves
2 Cinnamom
1/2 tsp Lime Juice
Coriander Leaves
Salt to taste

Method:

Peel potatoes and cut into cubes and wash, dice remaining vegetables. Saute vegetables in a little oil. Add water to cook vegetables. Grind together ginger, green chilles, coriander leaves, fennel, half the onions and grated coconut. Roast and powder garam masala. Heat oil and ry remaining sliced onions. Add garam masala and ground ingredients. Add potatoes and vegetables, and a little hot water and cook for five minutes. Add salt and lime juice mix well and serve hot.

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Ingredients:

3 Egg (Boiled)
1/4 Cup Small Onions (Slice)
2 Tomatoes
1/2 tsp Ginger Garlic Paste
1 Cardamom
1 Cinnamon
1/4 tsp Sugar
1/2 tsp Chilly Powder
1/2 tsp Coriander Powder
1/4 Cup Curd
5 tsp Coconut
1/2 tsp Poppy Seeds
8 Cashewnutes
Salt to Taste

Method:

Grind coconut, poppy seeds and cashewnuts. Collect them in a bowl.

Dip the tomatoes in hot water for few minutes, remove the skin and make it pure. Heat the pan add cardamom, cinnamon fry for minutes and add onions. Mix ginger garlic paste, sugar, coriander powder and salt. Add curd and continue frying in low heat till oil separates. pour tomato pure and fry till water evaporates from it. Add chilly powder, boiled egg with enough water. Cook for few minutes and finally add ground mixture. Boil for five minutes and remove the flame.

Now the Egg Kuruma is ready to serve.

Serve along with Plain Rice, Chappathi and Fried Rice

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Ingredients:
5 Potatos (Cut into 4 Pieces )
1 tsp Coriander Powder
1 tsp Chilly Powder
Tamarind Paste
Jaggery (Crumbled)
2 Red Chilly
1/4 tsp Mustrad Seeds
1/4 tsp Cummin Seeds
Asafoetida
Salt to Taste

Method:

Heat the pan add some oil and add mustrad seed, cummin seeds, red chillies and asafoetida. And add  potatoes and fry well. Add coriander powder, red chilly powder and fry for ten minutes. Add a cup of water and cook till done. Tamarind paste in a little water and extract the pulp. Boil the tamarind pulp with jaggery and add to the potatoes. Cook for five minutes and potato curry is ready. Finally garnish with coriander leaves.

Serve along with Plain Rice, Curd Rice and Tomato Rice

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