MY COOKBOOK OF INDIAN RECIPES
Friday, July 30, 2010
French Beans 10
Potatoes 2 small
Green peas (fresh or frozen) 1/2 cup
Green bell pepper (capsicum) 1 medium
Milk 1/2 cup
Cooking oil 2 to 3 tbsp.
Wheat flour 2 to 3 tsp.
Finely chopped Cilantro 3 tsp.
To be ground to a smooth paste
Green chillies 2
Ginger small piece
Garlic 5 big pods or 2 tsp of ginger garlic paste
Aniseeds (saunf) 1 tsp
Khus Khus 1 tsp.
Coriander seeds 1 tsp.
Cumin seeds 1/4 tsp. OR coriander cumin powder-1 heaped tsp.(2 parts coriander seeds and 1 part cumin seeds lightly roasted and powdered).
Garam masala 1 tsp.
Red chilli powder 1/2 tsp.
Fresh coconut scrapings 2 tbsp. (optional)
Cut all the vegetables lengthwise into finger-sized pieces.
Boil vegetables in just enough water(1 to 1 1/2 cups) and milk.
Grind together all the dry ingredients with tomatoes and coconut along with ginger and garlic.
Chop onions lengthwise and fry in oil till they turn pink.
Add the ground paste to the onion and fry till the raw smell leaves. If the mixture is very thick add some more milk and let boil.
Now mix in the cooked vegetables along with the water, add salt and let it boil for a few minutes.
Make a slightly watery paste with wheat flour and water.
Once the kurma boils say for about 5 minutes, add the paste and keep stirring as you add it to avoid lumps forming.
After a few more minutes of boiling with the lid on, remove from heat. Serve hot with chapathi, poori, idiyaappam and aappam.
Garnish with fresh cilantro
Cilantro can be added to the ingredients to be ground. This gives it a different flavor.
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