Mushroom Kurma / One Pot Mushroom Kurma

Ending the one pot dishes with a finger licking mushroom kurma.Kurma is a creamy,rich delicacy with a coconut base,served mostly for parottas in South India.

Both vegetarian and non vegetarian kurma can be made in  many methods and I have shared a bunch of kurma here.

Pressure cooker method of making kurma is so easy and takes only 20 minutes.This kurma tastes great with both rice and roti.

                                        

                                      

                                    Mushroom Kurma/One Pot Mushroom Kurma

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   Basic Information

   Preparation time ~ 15 minutes
   Cooking time ~ 20-25 minutes

   Serves ~ 4(generously)

   

  Ingredients

  

Ingredient	Quantity
Button Mushroom/kaalaan	400 gms(quartered)
Onion(finely chopped)	1 medium size
Tomato(finely chopped)	2 small size
Ginger&garlic paste	1 tbs
Turmeric powder/manjal podi	1/4 tsp
Red chillypowder/milagai podi	1/4 tsp
Coriander powder/dhaniya podi	1 tbs
Garam masala powder	1/4 tsp
Curry leaves/karivepillai	1-2 sprigs
Coriander leaves	as needed
Mint leaves/pudina(optional)	6-7 leaves(chopped)
Lemon juice	2 tsp
Salt	1 tsp
Oil	1.5 tbs

  Grind to a fine paste

Ingredient	Quantity
Coconut/thenagi(grated)	5
Green chilly/pachamilagai	5-6
Fennel seeds/sombu	1/2 tsp
Cashews/mundiri	5-6

  
 For the temepring

Ingredient	Quantity
Fennel seeds/sombu	1 tsp
Black stone flower/kalpasi	1
Star anise	1 petal
Cloves/lavangam	2-3
Cinnamon/pattai	1/2 inch

  Method 

• Grind the given ingredients to a smooth paste and keep it aside.

• Now in a pan heat the remaining oil and do the tempering with the given ingredients.Add the chopped onion,green chilly and curry leaves.Saute it with a pinch of salt till transparent.Add in the ginger&garlic paste,fry it until raw smell disappears.Add in chopped tomato. 

• Cook the tomatoes until mushy.At this stage add in the mushrooms and give it a mix.Now add the spice powders and salt, mix it well.

• Let it cook for a minute or two.At this stage add in the ground paste and add around 1/2 cup of water.

• Add in the chopped coriander leaves,mint leaves and cover the pressure pan with the lid.Let it cook in a medium flame for 2 whistles.Put off the flame.Once the pressure subsides,remove the lid and let it cook for a boil.add in the lemon juice and some chopped coriander leaves.Put off the flame.

• Serve it with roti,parotta or rice.

• The spices given are  for medium spice level.
• The amount of green chillies can be increased for a spicy level.
• Grind the coconut to a very fine paste.

Enjoy...........................

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One Pot Lobia Masala /Black eye Beans Curry

Starting the week with another edition of Blogging Marathon with One pot dishes as theme.One pot dishes save the cooking time and n number of dishes such as biriyani,pulaos,curry and desserts can be made.
Coming to today's recipe its an one pot curry made in pressure cooker with no time.The method of this curry is more or less similar to the one pot channa masala,except some variations.I always stock up my freezer with the soaked legumes.So making this curry hardly takes 20-25 minutes.Try this yummy curry and serve it with both rice and roti.

                                                             

                                                            

                                           One Pot Lobia Masala/Black eye Bean Curry

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   Basic Information

   Preparation time ~ 10 minutes
   Soaking time ~ 3-4 hours
   Cooking time ~ 25 minutes

   Serves ~ 4(generously)

  Ingredients

  

Ingredient	Quantity
Black eye beans/lobia	3/4 cup
Onion( finely chopped)	2 medium size
Ginger&garlic (crushed)	2 tsp
Tomato (pureed)	2 (medium size)
Turmeric powder/manjal podi	1/4 tsp
Red chilly powder/milagai podi	1 tsp
Coriander  powder/dhaniya podi	2 tsp
Garam masala powder	1/4 tsp
Cumin seeds/jeeragam	1/4 tsp
Salt	1.5 tsp
Coriander leaves(finely chopped)	1 tbs
Dried fenugreek leaves/ Kasoori meti leaves	1 tsp
Oil	3-4 tbs

  

   Method 

• Soak the black eye beans/lobia overnight or minimum of 3-4hours.Also puree the tomato and keep it aside.

•  Heat the oil in a pressure cooker or pan and crackle the cumin seeds.Add in the onion and green chillies,saute until transparent.Add the crushed ginger and garlic,fry it for couple of minutes.Now add the tomato puree and cook it for 2-3 minutes.

•  Add in the spice powders except garam masala powder and mix it well.Now in the soaked black eye beans/lobia and give it a mix.So that the spices can coat very well.

• Add around 2 cups of water and cover the pressure cooker with lid.Let it cook for for 2-3 whistles in a medium flame and put off the flame.Once the pressure subsides,remove the lid and turn on the flame.Take around 2 tbs of cooked lobia/black eye beans and grind it well.

• Add it to the mixture and let it cook for couple of minutes and put off the flame.Add in the chopped coriander leaves,kasoori methi leaves and garam masala powder,mix it well.

• Serve it  with roti,phulka or rice

Enjoy..................................

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Kala Channa Kadhi

 Today I am sharing another yogurt based recipe for the protein rich dishes.My family likes mor kulambhu a lot.So I try varieties of yogurt based curries.

Kadi is a North Indian version of mor kulambhu whereas gram flour and yogurt mixture is used.
Like South Indian version,kadhi has so many versions and popular in many sates.One such version is with kala chann(black chickpeas),quiet popular in Rajasthan.

The recipe sounds so simple but the taste is so amazing with piping hot rice.Tastes better if ghee is used for seasoning but I used the cooking oil.

                                                             

                                                            

                         Kala Channa Kadhi/Black Chicpeas in  Yogurt Sauce

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   Basic Information

   Preparation time ~ 10 minutes
   Cooking time ~ 15 minutes

   Serves ~3(generously)

  Ingredients

Ingredient	Quantity
Black chickpeas/kala channa	1 cup(soaked)
Thick Yogurt/thayir	1-1.25 cups
Gram flour/kadala maavu	2 tbs
Green chilly/pachamilagai	3-4(slit lenghty)
Red chilly powder/milagai podi	1/2 tsp
Turmeric powder	1/4 tsp
Curry leaves	few leaves
Coriander leaves	as needed
Oil	1 tbs
Salt	1 tsp

 For the tempering

Ingredient	Quantity
Mustard seeds	1/2 tsp
Cumin seeds/jeeragam	1/2 tsp
Red Chilly/varamilagai	2 (broken)
Asafotida/perungayam	a pinch

  

   Method 

• Cook the soaked black chickpeas in a pressure cooker for 2-3 whistles along with water and a pinch of salt 

• To the yogurt add the gram flour,turmeric powder and a cup of water.Whisk it well and keep it aside.

• Now in a pan heat the oil and crackle the mustard seeds,cumin seeds,add in the asafoetida and red chilly.Toast the curry leaves and the black chickpeas,red chilly powder and salt.Give it a mix.Add in the yogurt mixture and 1/2 cup of water. 

• Let it boil for 3-4 minutes in a medium flame.Put off the flame and add in the chopped coriander leaves.

•  Serve it  with rice.

Enjoy.........................

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Paneer Bhurji Curry /Paneer Bhurji Masala

We are into our final week of mega marathon and could not believe that I posted 20 recipes on time without any prior preparations.Though the theme was decided 6 months before,I finalized my recipes list just before the marathon started.

I am doing with different set of ingredients for each week as sub theme in Protein rich dishes.For this week I am sharing the recipes with dairy products such as paneer,milk,yogurt and cheese.

Today's recipe is a delicious and simple scrambled paneer/cottage cheese curry.I have already shared a dry version of paneer bhurji here.But this is a thick gravy version,pairs up very well with roti,naan,butter slathered pav and bread.

                                        

                                     

                                        Paneer Bhurji Curry /Paneer Bhurji Masala

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   Basic Information

   Preparation time ~ 10 minutes
   Cooking time ~ 25-30 minutes

   Serves ~ 4

   

  Ingredients

  

Ingredient	Quantity
Paneer/Cottage Cheese(crumbled)	300-400 gms
Onion(finely chopped)	1 medium size
Tomato(pureed)	3 medium size
Ginger&garlic paste	2 tsp
Green chilly/pachamilagai	2 (finely chopped)
Red chilly powder/milagai podi	3/4 tsp
Coriander powder/dhaniya podi	1 tsp
Turmeric powder	1/4 tsp
Garam Masala powder	1/4 tsp
Chaat masala powder	3/4 tsp
Kasoori methi leaves/dried fenugreek leaves	1/2 tsp
Cumin seeds/jeeragam	1/2 tsp
Green peas/pachai pattali(fresh or frozen)	1/4 cup
Salt	3/4 tsp
Butter/vennai	1.5 tbs
Coriander leaves(chopped)	2 tbs

  
 Method 

• Heat a pan with butter and crackle the cumin seeds seeds.Add the chopped onion,green chilly.Saute it with a pinch of salt till transparent.Add in the ginger&garlic paste,saute it till raw smell disappears.Add in the pureed tomato the spice powders except chaat masala and garama masala powder.

• Saute the mixture until it becomes thick now add in the green peas.Saute until the oil separates.Add in around a cup of hot water to the mixture.Allow it to boil.

• After boiling add in the crumbled paneer and mix it well.At this stage add in the kasoori methi and chaat masala to it.Let it cook for one boil.Add in the chopped coriander leaves and put off the flame.

• Paneer bhurji masala is ready to serve.Serve it with roti,naan or bread.

Enjoy...............................

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Chettinadu Mushroom Masala /Chettinadu Kaalaan Masala

Mushrooms are good source of protein and low in calorie.Also they are rich in vitamins and minerals.Mushrooms are great substitute for meat as it is chewy,juicy.

Coming to the recipe,its a spicy and flavorful curry whereas,mushroom is simmered in freshly ground masala paste.Be it with rice or roti,this curry goes very well.

I made my masala on the thicker side and the gravy was enough for 3 people.If more gravy is need then add another tbs of coconut and some cashews while roasting the spices.Off to the recipe..............

                                        

                                      

             Chettinadu Mushroom Masala/Chettinadu Kaalaan Masala

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   Basic Information

   Preparation time ~ 10 minutes
   Cooking time ~ 30-35 minutes

   Serves ~ 3(generously)

   

  Ingredients

  

Ingredient	Quantity
Button Mushroom/kaalaan	300 gms(sliced)
Onion(finely chopped)	1 medium size
Tomato(finely chopped)	2 medium size
Green chilly/pachamilagai	2-3 (slit lengthy)
Ginger&garlic paste	2 tsp
Turmeric powder/manjal podi	1/4 tsp
Curry leaves/karivepillai	1-2 sprigs
Coriander leaves	as needed
Salt	1 tsp
Oil	1 tbs +2 tsp

  For the tempering 

Ingredient	Quantity
Black stone flower/kalpaasi	1
Star anise	2 petals
Fennel seeds/sombu	1/2 tsp

  
 Roast and powder

Ingredient	Quantity
Fennel seeds/sombu	1 tsp
Black pepper/milagu	1 tsp
Red chilly/varamilagai	3- 4
Coriander seeds/dhaniya	1 tbs
Cloves/lavangam	2-3
Cinnamon/pattai	1/2 inch
Coconut(grated)	2 tbs

  Method 

• Heat pan with tsp of oil and fry the ingredients given to roast and grind except coconut,until a nice aroma comes out.Finally add the grated coconut and fry it for a minute.Put off the flame,once it becomes cool down grind it to a fine paste.Keep it aside.

• Now in a pan heat the remaining oil and do the tempering with the given ingredients.Add the chopped onion,green chilly and curry leaves.Saute it with a pinch of salt till transparent.Add in the ginger&garlic paste,fry it until raw smell disappears.Add in chopped tomato and cook it until mushy.

• At this stage add in the ground paste,turmeric powder and salt, mix it well.Rinse the blender jar with a cup of water and add it.Let it cook for couple of minutes.Meanwhile heat a pan with a tsp of oil and saute the mushrooms till it is tender.

• Add the sauteed mushrooms to the boiling gravy and let it simmer for 5-6 minutes or desired consistency is reached.Add in the chopped coriander leaves and put off the flame.Add in lemon juice if needed.

• Serve it with roti or rice.

• I used 2 Kashmiri red chilly to get a nice color and 2 regular red chilly for the spice.
• The spices given are  for medium spice level.
• The amount of green chillies can be increased for a spicy level.

Enjoy........................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

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