Seema Jillary

Vegetable Kurma

Vegetable kurma is a delicacy of karnataka and is a very popular dish served as a combination with Ghee rice/Puri/Parata. Even though its just vegetables in some gravy, it takes a little while to prepare – but certainly ideal for a weekend evening with Puri/Chapati.


Ingredients :-

Vegetables (your favirote) - 2 cups
Onions cut length-wise - 2
Green chilies cut length-wise - 2
Coriander powder - 1 Teaspoon
Salt - 1 and 1\4 Teaspoon
Turmeric powder - one pinch
Cinnamon stick - 1\2"
Cloves - 2
Cardamom - 2
Coconut powder - 2 Tablespoons
Khus-Khus (poppy seeds) - 1 Teaspoon
Garlic - 1/4 teaspoon (3 cloves)
Ginger - teaspoon powder

Method :-

1. Put a reasonable sized vessel on the range and heat oil.
   
   
2. Add cinnamon, cloves and cardamom and fry for 2-3 minutes.
   
   
3. Add onions and green chilies and fry till onions turn brown.
   
   
4. Add garlic + ginger paste and fry for a minute or so.
   
   
5. Add vegetables and fry for about 3 minutes.
   
   
6. Add Water (about a cup or two).
   
   
7. Let the vegetables + turmeric powder cook.
   
   
8. If you are using canned or frozen vegetables skip the above step.
   
   
9. Add coconut paste, khus-khus, salt and wait until cooked. (note: Cook on low heat.)

Source : Indian Recipes.pdf & Abi who shared this book with me.

Gobi Aloo (Cauliflower and Potatoes)

This recipe livens up ordinary cauliflower and potatoes into something quite different. The recipe shown here has spices that are not necessary (like cloves and cardamom) or at least that's not how MOM made it at home, however it adds a nice touch.


Ingredients :-

Large cauliflower - 1
Medium sized potatoes - 3
Large Onion sliced thinly in long slices - 1/3
Mustard seeds - 1 Tea Spoon
Cardamom - 2 or 3 pods
Coriander - 1 Tea Spoon
Cumin seeds - 1 Tea Spoon
Turmeric - 1/2 Tea Spoon
Bayleaf - 1
Cloves - 3
Vegetable Oil - 3 Tabel Spoon

Method :-

1. Start boiling the potatoes in a saucepan. Let them boil for at least 15 minutes. After they are done, turn off the heat and let them stand in the water.
   
   
2. Cut the cauliflower into small bite sized pieces (roughly 1" cubes), throwing away most of the stem pieces. Wash and drain in a collander.
   
   
3. While the potatoes are cooking, heat the oil in a wide skillet until it is very hot. Add the mustard seeds and wait until they start popping. Add bay leaves, cardamom and cloves.
   
   
4. Mix around for a while and then add onions. Wait until the onion starts to turn before adding the rest of the spices (except for turmeric).
   
   
5. Put the cauliflower in the skillet and fry in the oil and spices for 2 minutes. While the cauliflower is frying, cut up the potatoes into bite sized pieces and add to the skillet. Add turmeric and stir.
   
   
6. Continue stirring the vegetables under medium heat for another couple of minutes. Add 1/2 cup of water and reduce heat to low. Cover skillet and let cook for 5 minutes.
   
   
7. Check tenderness of vegetables. If they are still too hard, add another 1/4 cup of water and cover again for 5 minutes.
   
   
8. Salt to taste and serve.

Source : Indian Recipes.pdf & Abi who shared this book with me.