Vegetable Korma by Shanth Shenoy SignUp
Boloji.com

Channels

In Focus

 
Analysis
Cartoons
Education
Environment
Opinion
Photo Essays
 
 

Columns

 
A Bystander's Diary
Business
Random Thoughts
 
 

Our Heritage

 
Architecture
Astrology
Ayurveda
Buddhism
Cinema
Culture
Festivals
Hinduism
History
People
Places
Sikhism
Spirituality
 
 

Society & Lifestyle

 
Health
Parenting
Perspective
Recipes
Society
Teens
Women
 
 

Creative Writings

 
Book Reviews
Computing
Ghalib's Corner
Humor
Individuality
Literary Shelf
Love Letters
Memoirs
Quotes
Stories
Travelogues
Workshop
 
 
Recipes Share This Page
Vegetable Korma
by Shanth Shenoy Bookmark and Share

Ingredients:

Vegetables - beans, carrots, green peas, potato, cauliflower - Required amount
Elakkai, Cinnamon and Krambu - 1 each
Kasa Kasa - 1 teaspoon
Onion -1 small and 1 big
Green chillies - 7 or 8 (add or reduce accordingly how spicy you want)
Curd - 1/4 cup
Cashews - 5 whole
Dry coconut or Kopra - 7 teaspoons
Jeera - 1 tsp.
Garlic - 7 or 8
Ginger - 1 medium piece
Tomato - 2 medium size
Red chilly powder - 1 teaspoon
Dhania powder - 1 teaspoon
Garam masala - 1/2 teaspoon
Coriander leaves - 1/2 bunch
Ghee - 2 tsp. 

Method

  1. Boil the vegetable till it is half done. Drain water
  2. Grind together coconut, green chillies, ginger, garlic, jeera, cashews, 1 small onion and kasa kasa with 1/2 of the coriander leaves.
  3. Keep aside
  4. Keep the kadai and add 1 tsp. oil and 1 tsp. ghee and fry 1 onion
  5. After the onions turned in to the golden brown, cut 2 tomatoes and add that too.
  6. When tomatoes become little soft, add the vegetable and stir for 3 or 4 minutes.
  7. Then add the masala paste and mix the masala with vegetables for 2 minutes, now add curd and mix properly
  8. Then add required amount of salt, chilli powder and coriander power
  9. Add 1/2 tsp. of garam masala, and also add the required amount of water, let the whole thing boil for 10 - 12 minutes (or till the vegetables are fully done).
  10. Just before serving add 1 tsp. of ghee and decorate with few coriander leaves.

This is how I make Korma, it comes out very good each time I prepare this. Let me know your feedback.

Share This:
26-Feb-2006
More by :  Shanth Shenoy
 
Views: 3512      Comments: 0




Name *
Email ID
 (will not be published)
Comment *
Characters
Verification Code*
Can't read? Reload
Please fill the above code for verification.
 
Top | Recipes



 
 
 
 
 
 
 
2018 All Rights Reserved
 
No part of this Internet site may be reproduced without prior written permission of the copyright holder
.