Pepper Rasam

Pepper Rasam

 

Ingredients

• 1 small tomato, chopped into small cubes
• 1 1/2 tsp peppercorns (Miriyalu)
• 2 1/2 tsp cumin seeds (Jeera or Jilakara)
• 1 tsp mustard seeds (Aavalu)
• 1 sprig curry leaves
• 2 tsp thick tamarind juice
• 1/2 tsp sugar or jaggery water
• 1 tsp chopped coriander leaves
• Salt to taste
• 2 tsp Oil
• 6 cups of water.

Procedure

1. Powder the peppercorns and Jeera in Mixie
2. Grind to get a very coarse powder.
3. Mix together the water, tomato, salt, sugar(jaggery) and tamarind juice.
4. Bring it to a boil on a low flame.
5. Season with mustard, jeera, garlic and curry leaves
6. Add pepper and Jeera powder and boil for 3 minutes 
7. Garnish with chopped coriander.
8. Eat when hot with plain rice.

Tips

 You can use the ready made rasam powder also for the same recipe

Sambar

Sambar

 

Ingredients

• Tuvar dhal - 3/4 cup
• Vegetables - 3 cups (like sambar onions, white
• pumpkin, chow-chow)
• Tamarind - lemon size
• Coriander leaves - 2 tablespoons
• Curry leaves - 1 tablespoon
• Rasam powder - 2 teaspoon
• Salt - 1-3/4 teaspoon - 2 teaspoons
• Sugar - 1-1/2 teaspoon (optional)
• Turmeric powder - 1/4 teaspoon
• Green chillies - 2-4.
• Seasoning
• Oil - 1 tablespoon
• Red chilli - 1
• Mustard seeds - 1 teaspoon
• Black gram dhal - 1/2 teaspoon
• Hing powder - 1/4 teaspoon

Procedure

1. Pressure cook dhal with one and a half cups of waterfor ten minutes.
2. When cold mash well.
3. Soak tamarind in one cup of water, for five minutes, squeeze well and strain out juice.
4. Cook vegetables in one and a half cups of water.
5. When Threequarter cooked add slit green chillies, salt and sugar.
6. Add tamarind water and simmer till raw smell disappears.
7. Add mashed p73 dhal, rasam powder and curry leaves.
8. Simmer tillthick, add coriander leaves.
9. Heat oil in a pan, add mustard seeds, black gram dhal and red chilli.
10. When mustard seeds splutter, add hing powder and
11. pour the seasoning over the sambar.
12. Serve sambar hot with rice and chips.

Sambar Masala

Sambar Masala

 

Ingredients

• Methi (Fenugreek) 1 tsp.
• Chana Daal seeds 2 tbsp.
• Coriander Seeds 4 tbsp.
• Red Chillies 4-5
• Asafoetida(optional) 1 tsp.
• Coconut (grated) 3 tbsp.
• Oil 3 tbsp.

Procedure

1. Roast methi, chana daal, and asafoetida.
2. Add chillies when daal starts getting red.
3. If using dry coconut, soak it in a little water and blend the daal mixture and coconut until the paste is fine.
4. Keep aside.

Rawa Kichadi

Rawa Kichadi

 

Ingredients

• Vegetables - Beans, carrots, onions

Procedure

1. Cut the vegetables into fine pieces.
2. Take 1 cup of rawa and lightly roast without oil to make it crisp.
3. Pour 3 teaspoons of oil in a fry pan and add mustard seeds.
4. When it splatters, add 1 tsp urud dal, 1 teaspoon gram dal, and roast lightly.
5. Add a pinch of asafoetida.
6. Now add 3 cups of water and when it begins to boil add rawa and keep stirring till all the water is absorbed and it becomes thick (fully cooked).

Mamidikaya Kura Recipe

Mamidikaya Kura Recipe

 

Ingredients

• 1 raw mango, chopped into pieces along with skin – preferably thotapuri or bainganpalli variety
• 2 tbsp oil
• 1 tsp mustard seeds
• ½ tsp methi (fenugreek seeds)
• ½ tsp cumin seeds
• 10-12 crushed garlic flakes
• 2 big onions finely chopped
• 2 tomatoes finely chopped
• salt to taste
• ¼ tsp turmeric pwd
• 1 tsp red chilli pwd
• 3 cups of water
• ½ cup grated jaggery

Procedure

1. Pre-heat oil in a heavy bottomed vessel. Add mustard seeds and let them splutter. Add the methi and cumin seeds and let them turn brown.
2. Add the crushed garlic flakes and fry for a few seconds. Add the chopped onions and sauté till pink. Add salt, turmeric pwd and chilli pwd and combine.
3. Add the chopped tomatoes and cook for 5-6 mts. Now add the mango pieces and mix well till they are well coated with the masala mixture. Cook covered for 4-5 mts on medium heat.
4. Add water and cook on high flame for 5 mts. Reduce heat and cook further for another 8-10 mts or till the water evaporates.
5. Add the grated jaggery and cook for 10 mts on low flame till water evaporates and you get the curry consistency.
6. Serve with hot steamed white rice or rotis

Tomato Rasam

Tomato Rasam

 Ingredients:  

1.       Tomato-2
2.       Tamarind-1 inch
3.       Mustard seeds- ¼ Spoon
4.       Jeera- ¼ Spoon
5.       Garlic-5 flakes
6.       Rasam Powder-1½ Spoon
7.       Dry red chillies-1
8.       Curry leaves-10
9.       Coriander leaves (chopped)-2 spoons
10.   Asafoetida- 1 pinch
11.    Salt- Taste enough
12.    Turmeric-1 pinch
13.   Sugar- ¼ Spoon (little)
14.   Oil-2 spoons 

Procedure: 

1.       Grind tomato, tamarind, and salt in mixi.
2.       Take a kadai or a deep vessel, pour oil and heat.
3.       Add asafetida, mustard seeds, jeera, garlic (little mashed), red chillies, curry leaves, coriander leaves, turmeric, sugar and rasam powder. Then immediately add grinded tomato.
4.       Boil it for 10 minutes.
5.       Now your hot hot rasam is ready

Spicy Rasam

Spicy Rasam

 

Ingredients

• 3 Cup water
• 1 small lemon size tamarind
• 1 medium size tomato
• Sal to taste
• Oil for seasoning
• 1 tsp muster seeds
• 1 tsp fenugreek seeds
• 2 red chilis(halved)
• a Pinch hing
• 1 small bunch fresh coriander leaves.
• Curry leaves
• 1 tsp turmeric powder.
• For Rasam Powder:
• 1 tsp Black peppar
• 2 tsp Dry coriander seeds.
• 11/2 tsp Cumin seeds.
• 2 tsp Redgram dal.
• 1 red chili.

Procedure

1. Grind rasam powder with all the ingredients.Take a sauce pan,heat oil for 2 mins.
2. Put muster seeds fenugreek seeds hing red chilis in oil.
3. Fry till mustered splutters then add water to it.
4. Add tamarind and salt.Add chopped tomato,fresh coriander leaves,curry leaves,turmeric,and 2 tsp rasam powder to it.
5. Allow it boil thoroughly.(about 8 mins)
6. Remove from the flame.
7. Serve hot with rice.
8. It is a good soup for colds.

Pesara Pappu Charu

Pesara Pappu Charu

 

Ingredients

• Pesara pappu-2 cups
• Tamarind
• Salt
• Chilly powder
• Talimpu ginjalu
• Onion

Procedure

1. Soak the pesara pappu for 5 hrs in the water , drain the water .
2. Now boil the pesarapappu in the water,after it comes to a boil ,drain any excess water if present.
3. Then make the boiled pappu into paste using mixy..
4. Take little tamarind juice and it to the paste add a pinch of salt and chilly powder.
5. Seasen the liquid . then add onions to it and switch off the stove.

Tips

• If you want some sweet add a small piece of jaggery.

Qty: 3 Storage Time & Location: 1 day serve hot Category: Sambar/Rasam - Vegitarian

Aloo Bonda

Aloo Bonda

 

Ingredients

• 3 Potatoes
• 3/4 cup Chopped Onions
• 3 Green chillis (chopped finely)
• 1/2 tsp Ginger and Garlic (finely chopped) -
• 1/2 cup Coriander l leaves (chopped)
• 2 cups Gram Flour (Besan) -
• 2 tbsp rice flour
• 1 tsp Red chilli Powder)
• 1/4 tsp Baking Soda
• Salt to taste
• 1/2 tsp Mustard seeds and jeera
• Oil for deep frying
• A pinch Turmeric powder
• 2 tbsp Lemon juice

Procedure

1. Wash and Boil the potato.Peel the skin and chop into small chunks.
2. Heat about two tbsp of oil.
3. Add mustard seeds and when the seeds start to splutters, add the jeera, green chilli, salt, ginger and garlic.
4. Fry for a few seconds and add onions and turmeric powder.
5. When the onions start to turn brown add potatoes and lemon juice.
6. Mix well and turn off the heat.
7. Let this mixture cool.
8. Shape into small balls.
9. Make a thick batter with Besan, riceflour, salt, red chilli powder, baking soda and water.
10. Heat the oil for 10 to 15 minutes on medium heat. When the oil is hot, Dip the potato balls into the batter and carefully drop in the oil.
11. Turn it every 3-4 minutes fry till golden brown and remove from the oil.
12. Serve with chutney.

ALOO-65

ALOO-65

 

Ingredients

• Potatoes-5
• Ginger-garlic paste-1tbsp
• Garam masala-1tbsp
• Chilli powder-1tbsp
• Tandoori color-pinch
• Salt to taste
• Lime juice-1tbsp
• Corn flour-20g
• Ajinomotto-pinch
• Chillies-6
• Curry leaves-few

Procedure

1. Boil the potatoes.cut them into cubes(as for briyani)and keep aside.
2. Mix ginger-garlic paste,chilli powder,garam masala,salt,tandoori color,ajinomotto,lime juice in the corn flour.
3. Now add the potatoes (so before mixing all ingredients they might not get crushed) mix properly.
4. Now fry the potatoes as pakodis in oil.
5. Later in the fry pan splutter chillies ,curry leaves and finally mix the fried potatoes lastly and remove from the pan.
6. serve as snacks.......

ATUKULA UPMA

ATUKULA UPMA

 

Ingredients

• ATUKULU 250Grms.
• Green chillies 4(small pieces of medium size)
• Ground nuts (adequate for Popu)
• Refined oil (2 table spoons)
• Onions 1 (small pieces)
• Jeera(1/2 tea spoon)
• Mustard(1/2 tea spoon)
• Black gram dal (1/2 tea spoon)
• Termuric powder(pinch )
• Coriander leaves(adequate for Popu)
• Curry leaves.(adequate for Popu)
• Salt (as per the requirement)
• Lemon juice 1 table spoon.

Procedure

1. keep ready of all popu material.
2. Take Little warm water and sprinkle on Atukulu.(To become soft&wet).
3. Put refined oil in a Pan and make it boiled.
4. Put black gram Dal, ground nuts, mustard and jeera in the boiling oil and leave it for a ½ minute.
5. Add green chilies, and onions , fry them on Low flame.
6. Add turmeric powder, and salt & curry leaves.
7. Add wet ATUKULU to the fried mixture, stir it for 3 minutes .
8. Add coriander leaves.
9. Add little lemon juice for taste before serving. Serve hot.

Idly Punugulu

Idly Punugulu

 

Ingredients

• Left over Idli batter
• Depending on the batter, add rice flour.they should be in 1:1/3 ratio.
• 1 tsp eera
• 1 onion
• 3 green chillies
• salt to taste
• Oil for frying.

Procedure

1. First cut the onions and green chillies.
2. Then Mix all the ingredients in the idly batter and make it like a soft round ball. (Make sure that the ball is not too sticky)
3. Then make small round balls from it and deep fry. Then place it on paper to squeeze out the extra oil.
4. Serve hot with coconut chutney or green chutney Taste good even when they are cold too.

Vamu Bajji

Vamu Bajji 
 

Ingredients

• Vamu leaves
• Besan - 250 grms
• Rice flour- 50 grms
• Baking soda- 1/4 tsp
• Vamu powder - 1 tsp
• Salt- according to taste
• Red chilli powder-according to taste
• Oil- for frying

Procedure

1. Cut vamu leaves and clean them througly.
2. Take besan,rice flour in a bowl and mix salt,baking soda,vamu powder,chilli powder and mix well with water so that no lumps can be found.
3. Heat oil in a pan for frying.
4. Take a leaf and dip in the flour and heat in oil till it turns light brown .
5. Take it with any chutney.
6. It will be very tasty and also medicated,good for health with a nice flavour

Rava Bonda

Rava Bonda

 

Ingredients

• Rava - 3 Cups,
• Rice Flour - 1 Cup,
• Curd : 1 Cup,
• Cashew Bits,
• Green Chilly 3pcs,
• Salt to suit taste,
• Oil for frying.

Procedure

1. Mix roasted Rava, Rice flour, Curd, salt , Cashews and Green Chillies to get a semi solid batter.
2. Take small balls and deep fry it in Oil.
3. If needed, coconut shreddings can be added to the batter.
4. Remove from the frying pan after the balls become
5. golden in colour.
6. Serve it with Coconut Chutney.
7. Recipe from Vanitha Thyagu.

Mysore Bonda

Mysore Bonda

 

Ingredients

• 1 cup All purpose flour
• 2 Green chilies (finely chopped)
• 1 small onion ( finely chopped)
• 1 big spoon full of rice flour
• Sour curd ( to make the batter)
• Salt to taste
• A pinch of baking soda
• Chopped coriander leaves (optional).

Procedure

1. Mix all the above ingredients using the curd to a bajji dough consistency.
2. Keep this aside for 3 hrs.
3. Heat some oil in a frying pan. When the oil is hot enough, drop the batter in oil and deep fry them till golden brown.
4. Serve hot with green chutney or ketchup.
5. Make sure the curd is sour enough.
6. These bondas are very crispy and tasty too.

Bhel

Bhel

 

Ingredients: 

1. 1 1/2 cups puffed rice
2. 1 onion
3. 1 tomato
4. 1 small boiled p eeled potato
5. 1/2 tbsp coriander leaves
6. 1/2 cup fine sev
7. 1/4 cup parboiled moong sprouts -- optional
8. 1 tsp roasted peanuts -- optional
9. 1 tsp hot green chutney
10. 1 1/2 tsp tamarind chutney
11. salt to taste
12. 1/4 lime juice
13. 10-12 puries (used for bhel or panipuri optional) crushed

Method:

1. Just before serving. In a large mixing bowl, add puffed rice, and all ingredients except 1/4 the coriander and sev.
2. Mix well. Sprinkle a few drops water if too dry.
3. Adjust taste and salt. Spoon into individual bowls. Sprinkle some sev and coriander to garnish.
4. Serve immediately.

Making time: 15 minutes (excl chutney making time)makes: 3 servingsShelf life: best fresh.

Pav Bhaji

Pav Bhaji

 

Ingredients:

1. 8 pavs (squarish soft buns about 4" x 5" size)
2. butter to shallow fry.

For Bhaji:

1. 1 capsicum chopped fine
2. 2 onions chopped fine
3. 2 tomatoes chopped fine
4. 2 1/2 cups chopped mixed vegetables (beans, carrots, cauliflower, potota, beans, bottle gourds, etc.) 1/2 cup shelled peas
5. 2 tbsp. butter
6. 2 tsp. pavbhaji masala
7. 1 1/2 tsp. chilli powder
8. 1/4 tsp. turmeric powder
9. 1/2 tsp. sugar
10. salt to taste
11. 1 cup water (in which vegetables were boiled)
12. 1/2 tsp. each ginger grated, garlic crushed
13. juice of 1/2 lemon.
14. To Garnish:1 tbsp. coriander chopped.
15. 1 onion chopped small pieces of lemon.

Method:

1. Pressure cook mixed vegetables and peas till well done.
2. Mash them coarsely after draining.
3. Heat butter in a pan.
4. Add ginger-garlice, capsicum, onion, tomatoes.
5. Fry for 2-3 minutes till very soft.
6. Add pavbhaji masala , chilli powder, turmeric, salt, sugar and fry further 2-3 minutes.
7. Bring to boil.
8. Simmer till gravy is thick, stirring and mashing pieces with masala, in between.
9. Add lemon juice, stir.
10. Garnish with chopped coriander and a block of butter.

For Pavs:

1. Slit pavs horizontally leaving one edge attached. (To open like a book).
2. Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.
3. Serve hot with bhaji, a piece of lemon and chopped onion.

Making time : 30 mins. (excl. pressure cooking time)Serve : 4 (2 pavs each)

Ulundu vada

Ulundu vada

Ingredients

1. urad dhaal
2. hari mirch
3. salt

 Method

1. Soak dhaal in water over night. Grind dhaal in little water.
2. Then make vada shape and deep fry in oil.

Hot Kachori

Hot Kachori

 

IngredientsFor cover:

1. 1 1/2 cup plain flour
2. 3 tbsp. oil
3. salt to taste
4. cold water to knead dough

For filling:

1. 1 cup yellow moong dal washed and soaked for 1/2 hour
2. 1 tsp. garam masala
3. 1 tsp. red chilli powder
4. 1/2 tsp. dhania (coriander) powder
5. 1/2 tsp. coriander seeds crushed coarsely
6. 1/2 tsp. fennel (saunf) seeds crushed coarsely
7. 1/2 tsp. cumin seeds
8. 1/2 tsp. mustard seeds
9. 1 tbsp. coriander leaves finely chopped
10. salt to taste
11. 2-3 pinches asafoetida
12. 1 tbsp. oil
13. oil to deep fry
14. 1 tbsp. plain flour for patching

Method

For cover:

1. Mix flour, salt and oil, knead into soft pliable dough.
2. Keep aside for 30 minutes.

For filling:

1. Put plenty of water to boil. Add dal.
2. Boil dal for 5 minutes, drain.
3. Cool a little. Heat oil in a heavy pan.
4. Add all seeds whole and crushed allow to splutter.
5. Add asafoetida, mix. Add all other ingredients.
6. Mix well. Do not smash the dal fully.
7. But enough to make the mixture hold well.
8. Remove from fire, cool.
9. Divide into 15 portions.
10. Shape into balls with greased palms.
11. Keep aside.

To proceed:

1. Make a paste with water, of flour for patching.
2. Keep aside.
3. Take a pingpong ball sized portion of dough.
4. Knead into round. Roll into 4" diam. round.
5. Place one ball of filling at centre.
6. Pick up round and wrap ball into it like a pouch.
7. Break off excess dough carefully.
8. Do not allow cover to tear.
9. Press the ball with palm, making it flattish and round.
10. Repeat for 4-5 kachories.
11. Deep fry in hot oil, on low flame only.
12. If the kachori get a hole anywhere, apply some paste.
13. Return to oil and finish frying.
14. Turn and repeat for other side.
15. Fry till golden and crisp. Small bubbles must appear over kachori.
16. Drain and serve hot with green and tamarind chutneys.

Making time: 1 hour (excluding soaking and cooling times)Makes: 10-12 piecesShelf life: 2-3 days.

Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.

Bonda with mashed potato

Bonda with mashed potato

 

Ingredients

• 1 medium Onion
• 2 cups Potato buds
• 1 1/2 cup Peas and carrots
• 2 big ones Green chilies
• 1 teaspoon Lemon juice
• 1 cup Gram flour
• 1/2 tsp Mustard seed
• pinch Turmeric
• 1/2 tsp Baking powder
• 1/4" piece Ginger
• 1 small bunch Coriander leaves
• 2 tsp Salt
• Oil .

Procedure

1. The filling is prepared as follows:
2. Mix potato buds and 1/2 teaspoon of salt with 1 cup of hot water.
3. Finely chop ginger, chilies, coriander leaves,and onion.
4. Heat oil (about 5 Tbsp) and add mustard seeds. Add chopped ingredients and fry until onions are brown.
5. Add carrots, peas, turmeric and 1 tsp of salt.
6. And cook on low heat for about 10 minutes.
7. Add potato (now mashed) and fry for 5 minutes. Remove from heat, add lemon juice and let cool.
8. The batter is prepared as follows:
9. Combine gram flour, 3 Tbsp of oil, 3/4 cup water, 1/2 tsp salt, the baking powder and mix thoroughly.
10. After the batter is prepared, make small balls out of the filling and roll them in the batter. Next fry it in hot oil.
11. You will get about 20-30 small bondas.

Masala Vada

Masala Vada

 

Ingredients

1. 1 cup yellow gram (chana) dak
2. 1/2 cup onion finely chopped
3. 1/2 cup coriander finely chopped
4. 1/2 cup dill leaves finely chopped
5. 3-4 green chillies finely chopped
6. 1/2 tsp. cumin seeds
7. oil o deep fry

Method

1. Wash and soak dal for 3-4 hours.
2. Keep 2 tbsp. dal aside, grind the rest,coarsely.
3. Mix all other ingredients, including whole dal.
4. Add 2-3 tbsp. hot oil to the mixture.
5. Heat oil, make pattie shaped rounds with moist palm.
6. Let carefully into the hot oil.
7. Fry first one side then the other till golden brown.
8. Serve hot with green chutney, tamarind chutney, or ketchup

Making time: 20 minutes (excluding soaking time)

Samosa

Samosa

 

Ingredients

For cover

1. 1 cup plain flour (maida)
2. 2 tbsp. warm oil
3. water to knead dough

For filling

1. 2 potatoes large boiled, peeled, mashed
2. 1 onion finely chopped
3. 2 green chillies crushed
4. 1/2 tsp. ginger crushed
5. 1/2 tsp. garlic crushed
6. 1 tbsp. coriander finely chopped
7. 1/2 lemon juice extracted
8. 1/2 tsp. turmeric powder
9. 1/2 tsp. garam masala
10. 1/2 tsp. coriander seeds cru shed
11. 1 tsp. red chilli powder
12. salt to taste
13. oil to deep fry

Preparation 

Dough

1. Make well in the flour.
2. Add oil, salt and little water.
3. Mix well till crumbly.
4. Add more water little by little, kneading into soft pliable dough.
5. Cover with moist cloth, keep aside for 15-20 minutes.
6. Beat dough on worksurface and knead again.
7. Re-cover.

Filling

1. Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds.
2. Stir fry for a minute, add onion, saute till light brown.
3. Add coriander, lemon, turmeric, salt, red chilli, garam masala.
4. Stir fry for 2 minutes, add potatoes. Stir further 2 minutes.
5. Cool. Keep aside.

Making

• Make a thin 5" diam. round with some dough.
• Cut into two halves. Run a moist finger along diameter.
• Join and press together to make a cone.
• Place a tbsp. of filling in the cone and seal third side as above.
• Make five to six. Put in hot oil, deep fry on low to medium till light brown.
• Do not fry on high, or the samosas will turn out oily and soggy.
• Drain on rack or kitchen paper.
• Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce.

Making time: 45 minutes  Makes: 20 pieces (approx.)

Gobi Manchurian

Gobi Manchurian

 

Ingredients

1. 1 medium. cauliflower clean and broken into big florettes.
2. 1 small bunch spring onoin finely chopped
3. 2 tsp. ginger finely chopped
4. 1 tsp. garlic finely chopped
5. 1/4 cup plain flour
6. 3 tbsp. cornflour
7. 1/4 tsp. red chilli powder
8. 2 red chillies, dry
9. 3 tbsp. oil
10. 1 1/2 cups water
11. 1 tbsp. milk

Gravy Manchurian

1. Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.
2. Drain and pat dry on a clean cloth.
3. Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste.
4. Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
5. In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
6. Add the salt and spring onions.
7. Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.
8. Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
9. Gradually add to the gravy and stir continuously till it resumes boiling.
10. Boil till the gravy becomes transparent. Add florettes and soya sauce.
11. Boil for two more minutes and remove.
12. Serve hot with noodles or rice.

Dry Manchurian

1. Dry manchurian can be made by omitting the gravy.
2. Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya ce at this stage.
3. Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2 minutes.
4. Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce.
5. Same procedure for veg. manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced
6. vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball.
7. Fry as above and proceed as above.

Making time: 45 minutes

VEGETABLE Kurma

VEGETABLE Kurma 

Ingredients

• 2 cups Vegetables
• 2 Onions cut length-wise
• 2 Green chilies cut length-wise
• 1 tsp Coriander powder
• 1 1/4 tsp Salt
• one pinch Turmeric powder
• 1/2" Cinnamon stick
• 2 Cloves
• 2 Cardamom
• 2 tblsp Coconut powder
• 1 tsp Khus-Khus (poppy seeds)
• 1/4 tsp (3 cloves) Garlic
• 1/4 tsp powder (or 1/2" fresh) Ginger

Procedure

1. Put a reasonable sized vessel on the range and heat oil.
2. Add cinnamon,cloves and cardamom and fry for 2-3 minutes.
3. Add onions and green chilies and fry till onions turn brown.
4. Add garlic + ginger paste and fry for a minute or so.
5. Add vegetables and fry for about 3 minutes.
6. Add Water (about a cup or two).
7. Let the vegetables + turmeric powder cook.
8. If you are using canned or frozen vegetables skip the above step.
9. Add coconut paste, khus-khus, salt and wait until cooked.