الأربعاء، 1 يوليو 2015

Saravana Bhavan Kurma Recipe-Hotel Vegetable Kurma For Parota,Roti

Any South Indian would love to try a recipe if its titled as “Saravana Bhavan Hotel Style”.I am no exception to thisBatting Eyelashes.Even though I have tasted Saravana Bhavan Food in Chennai only before marriage,I love try all the recipes of it that I come across in my fellow bloggers blog.Recently I saw this Saravana bhavan hotel Mixed Vegetable Kurma Recipe in Amudha’s blog.I tried it for Sendhil’s lunch box to pack with roti by following an easy one pot method.It smelt and tasted very similar to most of the hotel style kurma.I loved it very much.I packed this kurma and soft Chapathi for his lunch box & I had it with some store bought frozen parota for my breakfast.It tasted great for bothPeace Sign.So you can make this kuruma as a side dish for roti and parotta as well.If you don’t have all the vegetables in hand,just try adding potato,peas and make it as potato kurma.Kids would love this combo.So try this recipe and don’t forget to smell your hands after you finish eating this kurmaWinking.It would be awesome !! Ok,lets see how to make this most popular,super flavorful Saravana Bhavan Hotel Style Mixed Vegetable Kurma.

Saravana Bhavan Hotel Veg Kurma


Saravana Bhavan Hotel Veg Kurma Saravana bhavan hotel style mixed vegetable kurma recipe for Chapathi/Roti and Parota
Cuisine: Indian
Category: Side dish for roti
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

  • Mixed vegetables - 1 cup ( 1 carrot,5 beans,a handful of peas,1 potato)
  • Bayleaf - 1 no
  • Black stone flower/Kalpasi - 1 no
  • Cumin seed/Jeera - 1/2 tsp
  • Big onion - 1 no
  • Tomato - 1 no
  • Mint leaves - 1 tbsp (optional)
  • G&G paste - 1/2 tsp
  • Red chilli powder - 1/2 tsp ( Add more for spicy kurma)
  • Turmeric powder - 1/4 tsp
  • Garam masala powder - 1/2 tsp
  • Curd or lemon juice – 1 tsp
  • Kasoori methi – a pinch
  • Salt & water - as needed
  • Cooking oil + ghee – 3 tbsp
To grind
  • Grated coconut - 1/3 cup
  • Green chillies - 2 nos
  • Fennel seeds - 1/2 tsp
  • Cinnamon - 1 inch
  • Cloves - 2 nos
  • Cardamom - 1 no
  • Pottukadalai/Fried gram dal - 2 tsp
  • Cashewnuts - 4 nos
  • KhusKhus/Poppy seeds - 1/2 tsp (optional)
METHOD
  • Wash and chop the vegetables finely.Chop the onion and tomato.Grind all the ingredients given under “To grind” to a smooth paste adding enough water.

  • Heat a pressure cooker base and add oil + ghee.Saute the bayleaf and black stone flower/Kalpasi.Add cumin seeds,onions , gg paste and saute till it turns transparent n raw smell goes off.Add mint leaves.Then add the tomato pieces and saute until mushy.Add the ground coconut paste,turmeric powder,red chilli powder and Garam masala powder.Add the required salt and saute well till the raw smell of masala vanishes.Do in medium flame.

  • Lastly add the finely chopped vegetables and peas.Mix well and add a 1.5cups of water. Mix well and add a pinch of kasoori methi and curd.Mix well and pressure cook in low flame for just one whistle.Sarvana bhavan style mixed vegetable kurma is ready to serve !!

Enjoy with chapathi or parota.It tasted great with dosa too!
NB: As per the actual recipe,vegetables has to be cooked before adding the masala.But I made everything in one shot.Still the taste was good.
Note
  • Grinding part is the highlight of this kurma.So please don’t omit any ingredient from it.No worries if you don’t add khus khus.But the remaining are must.
  • I did not add mint leaves as I din’t have it.Don’t forget to add it if u have them.It adds a nice flavor to this kurma.
  • Adjust the quantity of chillies and red chilli powder based on your taste.
  • I used fresh green peas here.If you are using dried peas,soak it overnight in required water.


Try this yummy Mixed vegetable kurma for roti/Parota.Take the credits from your family members and enjoy !!



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