Cauliflower Kurma

1 large Cauliflower, cleaned weight is 1 pound and 7.85 ounces

Clean the cauliflower and wash.

water

1/2 tbsp salt

1 tsp turmeric powder

Boil the water with salt and turmeric powder, once it starts to boil, add cauliflower and allow to boil for 10 minutes.

Cashew-Coconut Paste

1/2 cup coconut 

24 cashews

1 tsp fennel seeds

1 cup water

(Note: May be next time just grind 1/4 cup coconut with 12 cashews and 1 tsp fennel for this amount of cauliflower and see whether it tastes good)

Grind to a smooth paste.

1 tbsp oil

1 star anise

1 bay leaf

1" cinnamon

3 cloves

3 cardamom

Heat oil in a pan, let the spices sizzle in oil for 1 minute in medium flame, so they release the aroma.

2 cups onion, chopped

Add onion, sauté for 5 to 10 minutes, till it browns.

1 tsp ginger, grated

1 tsp garlic, grated

Add ginger and garlic, sauté for a minute.

1 cup tomato, chopped

1/2 tsp salt

Add tomato, salt, sauté until tomato softens.

1/4 tsp turmeric powder

1/2 tsp garam masala

1 tsp red chili powder

1 tsp salt

2 tsp coriander powder

Add all the spices, sauté for 3 minutes.

Add the cashew-coconut paste, sauce for 5 minutes, till the mixture smells good. The mixture should also thickens. 

Add cauliflower, sauté for another 5 minutes.

2 cups water

Add just enough water  to cook the cauliflower and cook for 15 minutes.

cilantro leaves, chopped

Add chopped cilantro.

Taste Note: Tastes AWESOME

Yields: 5 cups

Source: indianhealthyrecipes

Cabbage Gravy

1 tbsp oil

1 tsp coriander seeds

1/2 tsp fennel seeds

1/4 tsp whole black pepper

4 dry red chilies

Roast all the above in oil.

1 cup onion, chopped

3 garlic cloves

Add onion, garlic and sauté for 5 minutes in medium flame.

1 cup tomatoes, chopped

1/2 tsp garam masala

1/2 tsp sambar powder

Add all the above, sauté until tomatoes become mushy.

1 tbsp coconut

1/2 cup water

Add coconut and grind to a smooth paste.

1 tbsp oil

1/2 tsp cumin seeds

Heat oil, splutter cumin seeds. 

1 cup onion, finely chopped

1 dry red chili

Add onion, chili, sauté for 5 minutes in medium flame.

3 cups cabbage, thinly sliced

Add cabbage sauté for 2 more minutes.

1/4 tsp turmeric powder

1 tsp salt

Add turmeric powder, salt, ground masala. Mix well.

1 cup water. 

Add water, mix well. Boil for 5 more minutes.

cilantro leaves, chopped

Garnish with cilantro leaves.

Taste Note: Tastes AWESOME

Source: chitrasfoodbook

Thakkali Bajji

6 tomatoes

Grind tomato to a paste.

1/4 cup coconut

1/2 cup water

Blend coconut and make a smooth paste.

1 tbsp oil

1/4 tsp mustard seeds

1 stick cinnamon

1 star anise

2 cardamom

2 cloves

1 bay leaf

1 tsp fennel seeds

Heat oil in a pressure pan, splutter mustard seeds. Add all the spices and sauté for 10 seconds.

3 cups onion, finely chopped

2 green chilies

Add onion, green chilies, sauté till onions turn light brown, about 8 minutes in medium flame.

6 garlic cloves, grated

2 tsp ginger, grated

Add garlic, ginger, sauté for 2 more minutes.

1/2 tsp turmeric powder

1/2 tsp jaggery

1 tsp salt

1 tsp red chili powder

1 cup water

Add tomato paste, salt, red chili powder, turmeric powder, jaggery, water.

Add coconut paste and sauté for 2 more minutes.

Cover the pan and cook for 4 whistles. 

cilantro leaves, chopped

Garnish with cilantro leaves

Taste Note: Tastes AWESOME

Source: kannammacooks

Tomato Kuruma

1/4 cup coconut

1 tbsp pottu kadalai

5 whole cashews

1/2 tsp fennel seeds

1 tsp coriander seeds

2 green chilies

1/2 cup water

Grind all the above make a smooth masala paste.

2 tbsp oil

1 tsp mustard seeds

1/2 tsp black split urad dal

1/2" cinnamon stick

Heat oil in a pan, add mustard seeds, allow to splutter, roast urad dal and cinnamon.

1 and 1/2 cups onion, finely chopped

Sauté onion for 10 minutes in medium flame.

2 cups tomatoes, chopped

Add tomatoes, sauté till tomatoes are mushy.

1/2 tsp turmeric powder

1/2 tsp red chili powder

1/2 tsp jaggery

1 tsp salt

Add all the spices, sauté till oil releases from the sides.

2 cups water

Add prepared masala, water, mix well. Cover and simmer for 15 minutes. 

2 tbsp cilantro leaves, chopped

Garnish with cilantro leaves

 

Taste Note: Tastes AWESOME

Source: hebbarskitchen

Dry Peas Curry (Pattani Kulambu)

1 cup dry peas

Overnight soak peas. 

2 cups tomatoes

1" ginger

5 garlic cloves

1" cinnamon

1 clove

1 cardamom

Grind all the above to a smooth paste.

1 tbsp oil

1 onion, chopped

2 green chilies

Heat oil in pressure pan, add onion, green chilies, saute for 5 minutes in medium flame.

1 and 3/4 tsp salt

1/2 tsp turmeric powder

1 and 1/4 tsp red chili powder

2 tsp coriander powder

1 cup potato, diced

2 cups water

Add ground masala, soaked peas, all the above, mix well. Allow to cook for 20 whistles (otherwise, the peas won't be cooked). Allow the pressure to release.

1/4 cup coconut

1/4 cup cashew nuts

1 tbsp pottu kadalai

1 tsp fennel seeds

3/4 cup water

Grind all the above to smooth paste.

1/2 cup water

Open the cooker, add the ground coconut masala, allow to boil for 5 minutes.

Taste Note: Tastes AWESOME

Source: kannammacooks

Chickpea Cauliflower and Potato Kuruma

1 cup chickpeas

Overnight soak chickpeas in water.

Cook Chickpeas

1/2 tsp salt
5 cups water

Cook chick peas with water and salt, allow to boil, reduce the heat to low and simmer for 1 hour.

Grind

1 tbsp poppy seeds (original 2 tbsp)
1/2 cup hot water

Soak poppy seeds in hot water for 10 minutes.

1/2 cup coconut
1" cinnamon
4 cloves
3 tbsp roasted dalia
1/2 tbsp fennel seeds (original 1 and 1/2 tbsp)

Grind all the above to a smooth paste. I added 3/4 cup of water while grinding.

Kurma

2 tbsp oil
1 tsp mustard seeds

Heat oil in a pan, add mustard seeds, allow to splutter.

1 cup onion, chopped

Add onion, sauté till the color of the onion changes, about 5 minutes in medium flame.

1 cup tomatoes, chopped
asafoetida
1/2 tsp turmeric powder
1 tsp chili powder
2 tsp coriander powder
1/4 tsp garam masala powder

2 tsp salt

Add tomatoes and all the spices, sauté until tomatoes softens, about 5 minutes in medium flame.

4 cups cauliflower, chopped
1 cup potato, chopped

Add cauliflower and potato and sauté for 5 more minutes

3 cups water

Add water, allow to cook for 10 minutes.

Add cooked chickpeas, ground mixture and allow it to cook for 10 minutes.

cilantro, chopped to garnish

Garnish with cilantro.

Taste Note: Tastes AWESOME

Source: marudhuskitchen