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Mixed Vegetable Kurma


Vegetable Korma is a dish that goes very well with idli, puri, dosa or chapati. When you have less than 1/2 hr to make a side dish this would be a great option.

Ingredients to grind
Coconut - 1 tablespoon
Chilli powder - 1 teaspoon
Corriander powder - 1 teaspoon
fennel seeds - 1 teaspoon
jeera - 1/2 teaspoon
Cashewnuts - 2 or 3
Cinnamon stick - 1 inch piece
Cardamon - 1
Cloves - 3 or 4
ginger - 1 small piece
garlic - 3 pods

Grind the above to a smooth paste.

Other Ingredients
Bay leaves - 1
Onion -
Tomato - 1/2
Fennel seeds - 1/4 teaspoon
Whole black pepper - 1/4 teaspoon
Curry leaves
Carrot - chopped 1 cup
Beans - chopped 1/2 cup
Potato chopped - 1/2 cup
Butter beans - boiled/canned - 1/4 cup.

In a pressure cooker add oil, bay leaves and fry for a few minutes, then add fennel seeds, black pepper and curry leaves. Once the fennel seeds changes to brown color add finely chopped onions and tomatoes. Fry for a few minutes then add all the veggies except the butter beans. Fry for couple of minutes, then add the ground paste and fry well. Add 1 cup water, salt to taste and close the pressure cooker
and cook for 1 whistle and 7 minutes. Let the Kurma cool down for about 15 minutes then add the cooked butter beans and boil for 5 more minutes. Sever this Korma with idli, dosa, puri or chapati!

Mutton Kola urundai is one of the authentic Chettinad dish, but in US the texture of mutton is too hard and it gets too messy to cook this dish, so I have altered the recipe a little bit so that I can get a similar dish using Chicken.

Minced chicken - 1 packet
Bread Crumbs
Corriander leaves - little
turmeric powder - very little

To Grind
Shredded Coconut - 1 tablespoons
Fennel (Saunf) - 2 teaspoon
Jeera - 1 teaspoon
Roasted Bengal Gram (Pottu Kadalai) - 1 tablespoon
Green Chillis - 3 (Can add 1 dried red chilli too)
Ginger - small piece
Garlic - 3 pods
Cinnamon - 1 inch stick
Cloves - 3
Small onion - 5
Cardamon - 1
Cashewnut - 4

Grid the above to a smooth paste with little water.

In a mixing bowl add minced chicken, the grinded mixture, salt, turmeric powder, minced corriander leaves and mix well. To this add bread crumbs until the mixture is well blend and it is easy to make small gooseberry sized balls.

Heat oil in a pan and fry these balls until golden brown. Serve with Ketchup or mint chutney!

Quick Tasty Biryani


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Having two young kids at home, it kind of gets challenging to spend more time in the kitchen! I had to throw in something really quick in less than 10 min one night. So came up with this quick recipe. It turned out great!

1) Basmathi rice - 1.5 cups
2) Frozen peas - 1/2 cup
3) Meal maker/ Soya chunks - few (optional). Soak in boiling water for 5 min.
4) Garam masala whole spices (cinnamon, cardomon, cloves, bay leaves)
5) Ginger Garlic Paste.
6) Salt.

To Grind
1) Almonds - 2 tablespoons
2) Green Chilli - 3
3) Mint leaves - few
4) Corriander leaves/Cilantro - few.

Grind the above to a smooth paste. Almonds are great substitute for coconut and the Biryani would taste much better than using coconut!

Soak the basmathi rice for atleast 20 minutes. In a cooking pan, add oil then the garam masala spices and fry well. Then add ginger garlic paste and cook until the raw smell goes away. Now add the frozen peas and the soaked, drained rice and fry well. Add the grinded paste with 3 cups of water (water to rice ratio is 2:1). Add salt and the cooked soya chunks. Close the lid and cook until rice is cooked.

Serve with Onion Raitha!