HOTEL STYLE KURUMA

HOTEL STYLE KURUMA

                                                Today I was in a mood of having some hotel style kurma.I like the hotel type kuruma so much that once in a while I get only the kuruma parcel to accompany my variety rice dishes.Let me tell you the truth , I got the receipe only after so many trial and error versions....Follow the receipe exactly and i am sure your kuruma will be appreciated.This kuruma is
an excellent accompliment for naan,roti,paratha,rice and almost all tiffen varieties....so here goes the receipe....


SERVES 5
PREPARATION TIME - 20 MINUTES
COOKING TIME 15 MINUTES

INGREDIENTS
ONION-1 small
Tomato-1 big
beans-100 grams
carrot-50 grams
potato-1 big
cabbage-1 small cup
dry green peas-little
turmeric powder-1 teaspoon
kashmiri chilly powder-1 tablespoon
coriander powder-1 1/2 tablespoon
garam masala-1 teaspoon
salt - to taste
oil-3 tablespoon

for masala paste
grated coconut/chopped-1/4 shell
garlic-4 pods
ginger-4 small pieces
green chilli-1
whole cashews - 5
kaskas-1 tablespoon(optional)
roasted gram dal- 1tablespoon
one small onion finely chopped
fennel seeds-1 teaspoon

THE PICS

HEAT OIL, ADD ONION,CHILLY

AFTER A WHILE TOMATOES,GINGER GARLIC PASTE

LET IT MASH

ADD VEGGIES

CABBAGE

SPICE POWDERS,salt

Add water and boil

COCONUT MASALA

GRIND IT

ADD TO GRAVY

MIX , CLOSE AND STEAM IT

TASTY KURUMA IS READY

PREPARATION
Step1
      Soak the cashew and kaskas in hot water for 15-20 minutes , grind it with rest of the ingredients referred in For masala paste in to a very smooth paste by adding little tablesalt so that it forms a smooth binding paste.
      if its  drygreenpeas, soak them for 6-8 hours or overnight and then boil it adding little salt and a pinch of turmeric powder and asafoedita powder in a cooker until the peas turns soft.if its fresh peas can be directly cooked no steaming required.

Step2
      Pour oil in a pan/cooker add items given for seasoning.let it splutter.Now add chopped onions,cook well.once its done add chopped tomatoes add little salt so that it smashes well and binds with onion together as a paste like consistency.Now add chopped beans,carrot, peas,potatoes,cabbage and mix it 3-4 minutes in low flame.now add chilli powder, coriander powder,turmeric powder and salt.Add enough water allow it to boil closing the pan 2-3 minutes until raw flavour of masala vanishes.now add masala paste and  close the pan/cooker.In cooker just 1 or 2 steams is more than enough else vegetables will be overcooked.Switch off the stove serve vegetable kuruma with rice/tiffen items..

Tips
     Dont add too much of water to kuruma as it will fade the rich taste.
     Blend the onions and chopped tomatoes with little salt so that it smashes well and binds with onion as a paste like consistency.This gives  good consistency and will not seperate water at the edges of kuruma after cooking.

HOTEL STYLE KURUMA