How To make Kurma
1/2 Medium-sized (4 oz/100
Grammes) aubergine, cut Into Three-quarter inch by half Inch (2 cm x 1 cm sticks) 2 sm Carrots (4 oz/100 grammes),
Peeled and cut into Three-quarter inch by half Inch (2 cm x 1 cm sticks) 4 oz (100 grammes) peas
4 oz (100 grammes) French beans,
Cut into 1 inch (2 and a Half Cm) pieces 1 Medium-sized potato (4 oz x
100 Grammes), peeled and cut
Into Three-quarter inch by half Inch (2 cm x 1 cm sticks) 2 oz (50 grammes) fresh grated
Coconut 4 Fresh hot green chillies
2 tb White poppy seeds
Quarter tsp salt 3 Medium-sized tomatoes,
Roughly chopped 1 tb Natural (plain) yoghurt
1 ts Garam masala
2 tb Chopped, fresh green
Coriander Place the aubergine, carrots, peas, French beans and potato in a medium-sized saucepan. Add 8fl oz (250ml) water. Bring to the boil. Cover, turn the heat to medium and cook for four minutes or until the vegetables are just tender. Meanwhile put the coconut, chillies, poppy seeds and salt in an electric blender. Add 5 fluid ounces (150 ml) water and grind to a fine paste. Set aside. When the vegetables are cooked, add the spice paste and 5 fluid ounces (150 ml) water. Stir and simmer gently for five minutes. Add the tomatoes, yoghurt and garam masala. Stir gently to mix well. Bring to the boil and simmer gently for 2 - 3 minutes. Turn into a serving dish and garnish with the fresh coriander. TIPS If you wish to substitute unsweetened, desiccated coconut for fresh coconut use 5 tbsps (1 oz/30 grammes). Barely cover with warm water and leave for one hour, then proceed with the recipe. Coriander is the parsley of India. Mix it with vegetables and chicken, use as a garnish and add the stems to soup and dals for extra flavour. To keep coriander fresh, stand sprigs in a glass of water, cover with a plastic bag and keep in the fridge. Kurma Westerners who come to Madras, Tamil Nadu's capital city, expecting to find meals made with "Madras" curry powder are in for a surprise. Curry powders manufactured in this southern Indian city are strictly for export. Aromatic spices, fennel seeds and fresh coconut are the ingredients that give the superb cuisine of Tamil Nadu its flavour and texture. For this dish, vegetables are "dressed" with a ground paste of fresh coconut, poppy seeds and green chillies, which is cooked briefly with the vegetables so that it is absorbed by them. The dish is best served with plain rice and you could also serve it as an accompaniment to a meat dish. Copyright of the British Broadcasting Corporation
How To make Kurma's Videos
Veg Kurma Recipe/ Easy Vegetable Kurma/ Side Dish For Chapati, Poori
#vegkurma #vegetablekurma #dindigulfoodcourt #kurma
Veg Kurma
Ingredients
Tomato – 1
Garlic cloves – 6 to 8
Ginger
Mint leaves
Oil – 2 tbl spoon
Fennel seeds – ½ teaspoon
Onion – 1
Chilli powder – 1 teaspoon
Coriander powder – 1 teaspoon
Garam masala – ½ teaspoon
Turmeric powder
Beans – 5
Carrot – 1
Potato – 1
Green peas – ½ cup
Coconut milk – 400 ml
Coriander leaves
Salt
Vegetable Kurma ತರಕಾರಿ ಮಸಾಲ ಕುರ್ಮ | Veg Masala Kurma/Korma | Kannada | Rekha Aduge
Watch and learn how to cook tasty mixed veg Kurma/Korma in Kannada. Please like,share and subscribe to our channel and please support us.
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വെജിറ്റബിൾ കുറുമ കുക്കറിൽ വേഗത്തിലും രുചിയിലും തയ്യാറാക്കാം | Vegetable Korma In Pressure Cooker
COOKER VEGETABLE KORMA RECIPE
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Ingredients
-------------------
1 cup =240 ml
oil -2 tbsp
ghee -1 tsp
fennel seeds -1 tsp
green chillies -3
dry red chillies -4-5
few curry leaves
Onion-1
Potato -1
carrot -1
Beans -6-7
Coriander powder -1 tbsp
salt
water -1&1/2 cup
Coconut -3/4 cup
cashews -10
water -1/4 cup
Black pepper powder -1/2 tsp
Garam masala powder -1/4 tsp
Coriander leaves -2-3 tbsp
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ఉడుపి హోటల్ కూర్మ |Udupi Hotel Style Kurma | Perfect Vegetable Kurma Recipe in Telugu| @VismaiFood
Detailed recipes with Ingredients and Method in English & Telugu click the link:
Hello Foodies!,
Today we are going to see the making of the Best Udipi Hotel Style Vegetable Kurma. It is a delicious south Indian style mixed veg kurma which is nutritious deliciousness with tons of flavour. It is served with rice, roti's, chapati, naans and all other special dishes. It is easy to make and best taste guaranteed if you follow the simple steps and measurements mentioned in this video.
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Saravana Bhavan Style Poori Kurma Combo Meal Recipe | Hotel Style Red Color Masala Kurma Puri Recipe
full recipe:
@hebbarskitchenhindi @hebbarskitchenoriginals
saravana bhavana style poori kurma recipe | hotel style kurma puri recipe with detailed photo and video recipe. perhaps one of the simple and tasty combo meal recipes made with wheat flour bread and a combination of vegetable curry. deep-fried bread or also popularly known as poori is served with different types of curry or sabji. but in south india, it is popularly served with coconut and vegetable-based curry that is also known as kurma known for its flavour, taste and spice combination.
saravana bhavana style poori kurma recipe | hotel style kurma puri recipe with step by step photo and video recipe. indian meal is incomplete without serving or even mentioning flatbread or deep-fried bread. there are so many variants with the indian bread but the deep-fried poori's have their own place across india. it is generally served with different types of flavoured and spicy curries, but in south india, it is popularly known for the kurma poori combo meal.
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Crunchy Buttery Kurma
Kurma is a delicious, deep fried Indian sweet that is coated with a spiced syrup. This recipe makes the most crunchy, buttery and flavorful kurma. Enjoy!
Ingredients:
3 cups all-purpose flour
1 tbsp full cream powdered milk (optional)
1 tbsp coconut milk powder (optional)
1/4 tsp ground cinnamon
3/4 tsp ground cardamom / elichie
1 1/2 tsp grated ginger
1 tbsp condensed milk
2/3 cup cold margarine, grated
1/2 cup evaporated milk (added gradually)
Syrup:
1 cup granulated sugar
1 cup water
1 1/2 tsp ginger
2-3 cardamom pods