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Indian cuisine is a riot of colours, flavours, and spices. Every state has its own unique culture- ingrained taste bud. And, to many of us staying within familiar tastes is a sacrosanct act. Of course an occasional trip to a speciality restaurant that serves another fare is ok. But, as a matter of routine ...at home...NO!

One of the benefits of being born to parents who dared an interstate marriage (am talking about India of the 70's) was being able to widen a regional taste bud to accept, experiment and, relish eclectic cuisines :-)

I love food! Be it traditional or fusion, cooking is all about turning out fare that is tasty and healthy.I welcome all lovers of good food to come on aboard and share your kitchen adventures.

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Happy cooking!

Dershana

Monday, February 16, 2009

Mixed veg kurma in nutty gravy with Beetroot paratha

Yesterday was one of those low energy days. Frequent trips to attend nature's call might be a common side effect of pregnancy, it also is a sure shot way to mess up a good night's sleep! Since hubby had an early meeting to attend, there was no way I could sleep on hoping someone would cook for me. Made this as lunch and also dinner.


For kurmaMixed vegetables - 2 cups (I used beans,carrot,cauliflower,peas,potato,capsicum)
Onion - 1 medium sized
Kasuri methi (dried fenugreek leaves) - 1/4 teaspoon
Cilantro (coriander leaves) - a small bunch (10 sprigs)

To grindGarlic - 4 cloves
Ginger - 1" piece
Green chillies - 5 Nos (use less for lesser heat)

Dry masalaCinnamon - 1" stick
Cloves - 2 Nos
Coriander powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Kitchen king masala - 1/2 teaspoon (optional)

For gravy
Almonds - 10 Nos
Cashews - 10 Nos
Low-fat milk - 1 cup (150 ml)
Low-fat paneer (Indian cottage cheese) - 1/2 cup (crumbled)
Heat 2 teaspoons of oil in a skillet, add the cinnamon and cloves followed by finely chopped onion. When the onions are sauted till translucent, add the ground garlic-ginger-green chilli paste. Saute well. Add the carrot and potato pieces in along with 1/2 cup of water. Cover and simmer till almost done, add the rest of the vegetables, coriander powder, turmeric powder, kitchen king masala, kasuri methi, crumbled paneer and half the milk. Cook covered till vegetables are soft.

Boil another cup of water seperately, add the nuts in and cook well. Drain and grind to fine paste adding the rest of the milk.

Add to the cooked vegetables along with finely chopped coriander leaves and salt to taste. Simmer cook stirring occasionally till the gravy thickens. Add 1/2 teaspoon of sugar. Cover and let stay for about 15 minutes before transferring to a serving dish.


For Beetroot paratha
Wholewheat flour - 2 cups
Wheat bran - 1/4 cup (optional)
Oat flour - 1/4 cup (optional)
Beetroot - 1 large
Salt to taste

Pressure cook beetroot with the jacket on. Peel and blend to smooth puree. Mix the flours and bran in a deep bowl. Add in salt and the beetroot puree. Rub the flours well and adding water little by little knead to dough. Cover and let stay for 1/2 hour. Shape lemon sized balls out of the dough and roll out (leaven) into chappathis (tortillas). Heat a flat pan and cook the chappathi with or without a little drizzle of oil. Turn over and cook other side. When done small golden brown blisters appear over the tortillas.

If paneer (Indian cottage cheese) is not commercially available in your area, you can easily make it at home. For the method, http://thefootloosechef.blogspot.com/2008/06/learn-how-to-make-paneer-cottage.html

21 comments:

sowmya said...

korma looks nice and rich..must have been a great combination..

sowmya said...

korma looks nice and rich..must have been a great combination..

Uj said...

Kurma looks yummy.. Love the nutty taste of it..Beetroot chapathi looks innovative

Adlak's tiny world said...

creamy and tasty kurma and colorful paratha.. hm nice combo.

Asha said...

Great combo! Riot of colors and I love KK masala too! :))

Usha said...

Kurma looks creamy and delicious, love the color of beetroot paratha:-)

Preety said...

wow i love the color of paratha..gr8 combination too

Cham said...

Very tasty combo and I love the roti too.

Superchef said...

the kurma looks very delicious..beetroot paratha is something new to me...but the colour is awesome!! Bet, it tasted good as well!! :)

Superchef said...

the kurma looks very delicious..beetroot paratha is something new to me...but the colour is awesome!! Bet, it tasted good as well!! :)

Deepa Hari said...

Great combo...lovely kurma and colorful paratha.

RAKS KITCHEN said...

I have never heard abt this,such a innovative dish!colour looks so attractive!!

Kitchen Flavours said...

Wow beet paratha sounds new and healthy. Mix veg is scrummy...

Viki Xavier. said...

Rich and creamy kuruma with that colorful paratha makes me drooling. yummy combination dear:)

Varsha Vipins said...

wowow..am loving those Paratha's..what a color da..n the korma is so delish..great combo..take care of ur health..:)

Vani said...

Love the color of the parathas! And the korma looks delicious! Congratulations on the pregnancy. Take care!

Yasmeen said...

Good to see you are eating such variety of nutritious food.yeah,the frequent loo trips do get annoying towards the end.take care:)

Mahimaa's kitchen said...

the gravy looks mouthwatering and rich and paratha sounds very healthy.. good one.

Valarmathi said...

korma looks rich and yummy. Colorful paratha.

meeso said...

This is so healthy, I really want to try the bread!

Lavanya said...

wow..beetroot paratha..it's too healthy!!

 
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