Vegetable kurma-1

Veggie Kurma 

Vegetable kurma is a beloved dish among South Indians. It is similar to the mughal influenced korma. South Indian hole-in-the wall restaurants serve kurma as an accompaniment for chappathis. There is no cream in the dish but it is enriched with ground coconut and coconut milk. It is also spicier and in my opinion, more flavorful. To make coconut milk at home, check out Mahanandi .

There are quite a few versions I know. But this version is ideal for people who don't eat garlic. I made it for a dinner party this weekend. When I am not sure if everyone eats garlic, I make this version. There is no compromise here, taste-wise.

Vegetable kurma- Variation 1

2 large onions, finely chopped
3-4 tomatoes, finely chopped
3 cups frozen mixed vegetables (you can use a mixture of diced carrots, potatoes, cauliflower florets, peas and green beans)
1/2 cup thick coconut milk
1 tsp garam masala
salt

For seasoning:
Ghee or oil
2-3 cardamom, crushed
1 bay leaf
1 inch cinnamon
2-3 cloves

Cilantro, for garnish

Make a smooth paste of the following:
1/2 cup grated coconut (fresh preferably)
1 T poppy seeds
10 cashewnuts
1 1/2 T roasted gram (pottu kadalai)
3 green chilies
2-3 red chilies
1 T ground coriander seeds
1/2 tsp turmeric

If you are using fresh cut vegetables, pressure cook them with salt and turmeric . Heat 1 T oil or ghee in a saute pan. Add the seasoning spices and let them color slightly. Add onions and fry till golden. Add chopped tomatoes and stir until it turns pulpy. Add the paste and stir for a few minutes, till it no longer smells raw. Add enough salt.

Strain and any water in the cooked vegetables. Reserve for another use. Now add the vegetables (fresh cooked or frozen) to the saute pan and stir for a few minutes. Dilute the mixture with little stock.

If you are using frozen vegetables, cover and cook for 2-3 min. Add the garam masala and coconut milk and simmer on medium-low heat for another 2-3 min. Garnish with cilantro and serve.

Paneer marinated in lemon pickle (Paneer achari)

The thought of using a pickle as a marinade is new to me. I came across a recipe similar to this one in Neelam Batra's '1000 Indian recipes'. I have got hooked onto this book. Ms.Batra has a lot of homestyle recipes and since she lives in USA, she uses readily available ingredients too. Her collection of chickpea recipes in itself is worth getting the book for.



I make a lot of 'achari' this and that. But I usually use pickle spices like kalonji, fennel, ajwain etc. but not pickle itself. I tried this last night and it was fantastic. The paneer is marinated in lime pickle so that it has a light coating. Just let it marinate for an hour but if you let it sit for longer, it will be better.

Paneer achaari- serves 4

8 oz block of paneer- cut into small cubes
1-2 tsp lemon pickle (or rather any kind)

1 onion, finely chopped
1/2 large green pepper
2-3 green chilies, slit
1 inch ginger, cut into thin match sticks
salt
1/4 tsp amchur or a dash of lemon juice (optional)

for tadka:

a pinch of ajwain
1/2 tsp kalonji (nigella seeds)

Marinate the paneer cubes. You need to really use your hands to coat the paneer. Heat 1 tsp oil, add ajwain and kalonji. When they sizzle, add onion, ginger and green chilies. When onion turns golden brown, add pepper and let it cook till it becomes slightly soft. Add salt and paneer. Thoroughly mix. Cover and cook for 2 min or so. The dish is quite dry. Taste and add amchur or lemon juice if needed (I did not need more sourness).

Today, I served the left-overs on a bed of baby greens for an Indian style salad. Yum!

Welcoming Spring with Raw Zucchini Salad

Spring is almost here. Now what better way to know that than by visiting farmers' markets. The delicious veggies artichokes, asparagus, spring peas are already showing up. Not to mention baby vegetables...

The tiny potatoes, baby artichokes and tender zucchini are things I look forward to buying. They are available now in farmers' markets in the west coast. It is better not to mess around with these guys. I like to leave them alone and steam or braise them. They should be even better raw. With this thought I made this zucchini carpaccio salad. The basic recipe is from Tyler Florence's 'Eat This'.

Raw Zucchini salad- serves 2

2 small and tender zucchini, cut into paper-thin rounds
1/2 lemon
EVOO for drizzling on top
2-3 T finely chopped dill, chives or any herb of your choice
1 T finely chopped red or green onion (Tyler suggested using leek)
salt and pepper
2 T crumbled ricotta or goat cheese
a few sprigs of mint

Arrange zucchini on a plate. Add salt and pepper. Squeeze lemon juice over slices and also drizzle with EVOO. Scatter onion and chopped herbs on top.

Refrigerate at least 15 min. Before serving, crumble cheese on top and also tear up the mint and add to the salad.