vegetable korma

Veg Kurma or Green Veg kurma is a delicious dish from the state of karnataka its a coconut based dish made with mixed vegetables ,it goes really well with parathas or chapatti you can enjoy it with pulao too.Hariyali Veg kurma is a mild spiced creamy dish and taste amazing .Usually served in south indian hotels with veg pulao or poori .This veg kurma /korma is easy to prepare and taste delicious.
karanataka style veg kurma

12 to 14 cauliflower florets
1 potato cut in cubes
1 carrot
1/2 cup green peas
1 capsicum
7 to 8 french beans
to grind to paste
1/2 cup coconut grated
4 to 5 green chillies
10 cashews
1/2 tsp cumin seeds
handfull of coriander leaves
few mint leaves
1 tsp poppy seeds/khas khas

1 tsp ginger garlic paste
2 onions chopped
1 tomato chopped fine
2 bay leaves
2 to 3 cloves
1 inch cinnamon stick
1/2 tsp garam masala powder
1 tsp coriander powder
curry leaves a sprig
vegetable korma recipe


  • Cut the veggies and keep aside
  • Boil the veggies with water,salt and a bit of turmeric powder in a pressure cooker for one whistle you may cook for 2 whistles but i don't like the vegetables to be very soft and mushy .
  • Grind the coconut,cumin,poppy seeds chillies coriander mint and cashews to a smooth paste adding little water.
  • Heat a non stick kadhai/vessel add oil ,once hot add the bay leaves ,curry leaves cinnamon and cloves,let them crackle.
  • Then add the chopped onions and ginger garlic paste and saute over medium flame till the onions turn soft and raw smell disappears.
  • Add the chopped tomatoes and cook till mushy.
  • Now add the ground paste and saute for few minutes,also add chilli powder and coriander powder and mix 
  • Add in the boiled veggies with the water in which its cooked
  • Simmer for 8 to 10 minutes
  • Add garam masala powder
  • Check for salt add if needed.
  • Serve hot with parathas/pooris chapati or with pulao  

Chicken Momos/Dimsums are mouthwatering juicy dumplings popular from Tibet Nepal Sikkim and  .Momos are my hubby's fav and he was the one who introduced it to me when it was not so popular here in mumbai .Since he loves it too much i had tried it at home many times I did use cooked mince once but the ones made with raw mince turned out juicy and yumm always ,since the mince is cooked together while steaming releases juices and makes the momos super juicy and delish .

Momos are steamed in bamboo basket but you can use your idli /normal steamer as well
Momos are usually served with a spicy chutney/sauce made from  tomato and chillies I prefer serving them with schezwan sauce though and i always have abottle of my homemade schezwan sauce  in the fridge.

do try these yummy juicy momos at home and enjoy it hot while it rains out ...
250 gm chicken mince(use thigh and breast mix)
1 tbsp butter/olive oil
1/2 cup cabbage grated fine
3 spring onions and bulb cut fine
6 to 7 garlic cloves minced
1 and 1/2 inch ginger minced fine
1/2 tsp soy sauce
1/2 tsp pepper powder

for the dough covering
1 and 1/2 cups maida/all purpose flour
1 1/2 tsp oil
salt to taste
water to knead the dough .


  • Wash the chicken mince and drain excess water
  • In a bowl mix together mince,sauce,salt ,pepper spring onions and cabbage and keep aside for 10 to 15 min or refrigerate it for later.
  • I prefer to slightly blitz/grind the mince with the other ingredients in the mixture .
  • Make a firm dough by mixing sifted flour salt oil and water ,cover with a damp cloth and keep aside for 20 minutes.
  • Divide the dough into equal balls and roll it thin like chapati
  • With a cutter /back side of any glass or bowl cut into rounds 
  • Place the filling and fold it as shown below.
  • Shape it the way you like or  refer the pics below.
  • Grease the plates of the steamer /bamboo basket with oil.

  • Place the momos on the greased plates
  • Prepare the steamer by adding 2 glasses water and let it boil for 6 to 7 minutes on high flame.
  • place the greased plates with momos and cover the steamer with the lid
  • Then Switch the flame to medium high and cook for 15 minutes or until the momos are done
  • If the cover is sticky it means it needs to be cooked for few more minutes,if its not sticky its done.
  • Serve hot with schezwan sauce or any spicy chutney. 

Use chicken mince preferably made from thighs ,using breast piece mince alone will not be so juicy.
you can use wholewheat flour as well but the ones made from maida /all purpose flour turn out to be more yummy 
the rolled momos can be kept in the fridge covered with a cloth and can be steamed later
You can skip the cabbage it makes it more juicy.

Pomfret Rava Fry or Green Masala Pomfret fry  is one of my personal favourite .crisp rava fried pomfret fish curry and rice ,what a delicious meal.My comfort food .Its been raining heavy these days and fish is quiet rare in the market but Iwas lucky enough to get some fresh pomfrets .I marinated them in green masala and coated with sooji/semolina/rava and fried till crisp.It was super duper yummy.
how to make green masala fish fry
Green masala is my go to and favourite for fish fry .It adds freshness and lots of flavour to any fish .The pomfrets were perfectly marinated and fried to perfection.I have shared a stuffed version of pomfret fry in the blog earlier which is a family favourite ,will be sharing more versions soon.
malvani style fish fry,east indian fish fry

2 medium sized pomfret/paplet
1 cup coriander leaves
1 and 1/2 inch ginger
8 to 9 garlic cloves
3 to 4 dark green chillies (spicy ones/ or 7 to 8 mild spiced
1/2 tsp turmeric powder
juice of 1 lime /as needed
salt to taste
2 to 2 tbsp rava/sooji to coat
1 tsp rice flour
oil to shallow fry
  • Descale the pomfret and clean it well               
  • Make slits on it with a knife
  • Apply salt and lime juice and marinate for 15 minutes
  • Mean while prepare the green masala
  • In a mixie jar iander leaves,chilli ,garlic ginger ,turmeric and grind to  smooth paste adding very little water.
  • Marinade the pomfret with this paste ,make sure you fill the masala in the slits as well.
  • Keep aside for 30 min to 1 hour ,if keeping longer ,refrigerate it.
  • In a plate mix rava/sooji and rice flour 
  • Once your ready to fry ,coat it with rawa .
  • Keep aside for 30 min to 1 hour ,if keeping longer ,refrigerate it.
  • In a plate mix rava/sooji and rice flour 
  • Once your ready to fry ,coat it with rawa .
  • Heat oil in a pan to shallow fry,once the oil is hot place the pomfret in the pan .
  • Fry over medium flame on both the sided till light brown and crisp.
  • Serve with fish curry and rice or enjoy it as an appetizer with some onion rings and lime wedges.

how to fry pomfret/paplet

Seekh Kabab are my favorite kebab I make it at home quiet often. Few days back my cousin gave me pack of frozen seekh kababs Since at home we love the seekh kababs I make .So  decided to use the frozen ones to make lipsmacking seekh kabab masala.It turned out to be super delicious Creamy mild spiced gravy with pan fried seekh kababs tasted absolutely delish .I relished with rice but it  taste super yummy with rotis or naan.

seekh kabab 6 to 7 cut into 3 to4 pieces
2 large or3 medium sized onions
1 small tomato
2 to 3 green chillies
 8 to 10 almonds
1/2 cup yogurt/dahi
2 tbsp cream /malai
1 and 1/2 tsp ginger garlic paste
2 bay leaves
1 stick cinnamon
2to 3cloves
4 cardamom crushed
1/2 tsp garam masala powder
1 1/2 tsp meat masla/bottle masla
1 tsp sugar
1/4 tsp haldi/turmeric powder
1 tsp kasuri methi
2 tbsp butter
1 tbsp oil

  • In a frying pan add few drops of oil ,once hot add the seekh kabab pices and fry till light brown or cooked well.You can also grill them.
  • Heat a pan add little oil and saute the sliced onions till they turn light brown.
  • Remove them in a plate grind together with tomato green chillies and almonds.
  • In a pan add oil and butter once hot add bay leaves,cinnamon and cardamom.
  • Let them saute for few seconds then add the ginger garlic paste and saute till raw smell goes off
  • Add the ground paste and saute well for 6 to 8 minutes over medium flame.
  • Add the meat or bottle masala ,turmeric powder salt and 1 tsp sugar and saute till the oil separates from the gravy.
  • Add in whisked yogurt/dahi and mix over low flame
  • Add about  3/4 cup to 1 cup  of water or more if you want a thin gravy.
  • Simmer and let it cook for few minutes
  • Add the cream /malai and the kasuri methi .
  • Mix in the garam masala powder
  • Lastly add the fried /grilled seekh kababs.
  • Let the mixture coat the seekh kababs.
  • Check for salt add if required.
  • Lastly add chopped coriander and dish out.
  • Serve it with Pilaf /naan or rotis.

creamy seekh kabab gravy/curry

Link to seekh kabab  click here 

Crispy Rava Fried Bombil/Bombay duck is my favourite .Crispy fried Bombil some dal and rice Or fish curry makes a wonderful meal.This Bombil /Bombay duck fry makes a great appetizer ..Popular as nuggets with kids They love and enjoy this yummy fish .I have started revisiting some of my old post with new pics and so posted this.

bombil fry
Crispy Fried esp rava fried bombils are a favourite at my place ..We do make another version of stuffed green masala bombil fry but we  prefer this simple yet yummy fried bombils.The recipe is simple and needs few ingredients.These crispy rava fried bombils go well with simple dal rice or any fish curry rice These  can be enjoyed with chapati /roti too 

  •  10  to 12 fresh  bombil/bombay ducks 
  • 1 and 1/2  to 2 tsp red chilli powder/fish masala/bottle masala
  • 1/4 tsp turmeric powder
  • rava/sooji to coat 
  • 2tbsp rice flour
  • oil to shallow fry 
  • salt

  • Clean the bombils,remove the fins the head 
  • you can slit it horizontally and discard the thorn if you wish .
  • Cut the bombils into 2 or you may keep it whole .
  • Apply the salt ,masala ,ginger garlic paste turmeric powder and keep aside for 10 to 15 minutes.
  • When ready to fry ,heat oil in a pan 
  • In a plate take rava/sooji/semolina and mix in rice flour .
  • Coat the bombil/bombay ducks with the rava mixture and dust excess flour.
  • Fry in hot oil till crisp and golden brown 

You can add ginger garlic paste if you wish but we always keep it simple by just using the above ingredients .
Chilli powder can be reduced as per taste, we use  our bottle masala
Adding rice flour makes it crisp ,you can coat it with rava ,rice flour or atta too .
The thorn is delicate and can be eaten too but if you dislike then discard.
Add lime juice if you prefer while marinating.
This fish needs less salt ,so use sparingly check the marination if you feel more salt is needed add .

Idli chutney and sambar is the most loved combo and an amazing option for breakfast or brunch .Fluffy soft idlis with hot piping sambar and yummy coconut chutney is   a bliss.We too love idlis but my favourite is this Kanchipuram idli .
Kanchipuram Idlis are yummy idlis seasoned with some spices and tempering famous from a town named Kanchipuram in Tamil Nadu which is also famous for silk sarees .The authentic kanchipuram/koli idlis are steamed in mandhari leaves but you can use steel glasses ,bowls or use regular idli plates like I did.
  If you are bored eating regular idlis you should try these kanchipuram idlis you will love these for sure .

for the idli batter
1 cup idli rice
1 cup parboiled rice
1 cup urad dal
handful of poha or cooked rice
salt to taste

for the tempering/seasoning 
1 tsp mustard seeds
1/2 tsp cumin seeds
1 inch ginger grated or finely minced
1 and 1/2 tsp pepper
1 tsp chana dal
1 tsp urad dal
1/4 tsp hing/asafoetida
 10 to 12 cashews broken
2 to 3 green chillies finely chopped
6 to 7 curry leaves chopped fine (optional)
oil/ghee  to temper

  • Soak the rice ,idli rice together and soak the urad dal separately for 6 to 7 hours
  • Grind the urad dal adding little water to smooth paste
  • Grind the rice and poha with water 
  • Mix both the batter with your hands and add salt and allow it to ferment for 6 to 7 hours or overnight.
  • When the batter is ready grease the idli plates with oil.

  • Prepare the tempering 
  • Heat oil in a pan
  • Add the mustard seeds ,cumin seeds,hing, chillies ,dals and ginger and the rest of the ingredients.,once the dal turns brown switch the flame off.

  • Add this to the batter and mix well .
  •  Pour the batter in the idli moulds and steam for 10 to 15 minutes.
  • Serve hot with chutney and sambar 
  • These taste good without any sides too .

easy kanchipuram idli
You can add 1/4 tsp ginger powder and 1/4 tsp turmeric powder in the batter.
I skipped coriander leaves you can add finely chopped coriander leaves as well .
If you don't have idli stand ,you can make this in any steel thali ,grease it well and steam like we do for dhokla ,cut and serve .
Adding cooked rice/soaked poha while grinding the batter gives soft fluffy idlis .

kudalai idli

soft and fluffy idli recipe,kancheepuram idli

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