PEAS KURUMA
HEAT GHEE , FRY BAY LEAF , CUMIN , B.ONION , G.CHILL , PEAS , SALT , THEN SPRAY LITTLE WATER FOR BOILING , AFTER PEAS BOILED ADD PASTE ( SOAKED BADAM BLENDED WITH MILK )
CHANNA KURUMA
PEAS KURUMA |
HEAT GHEE , FRY BAY LEAF , CUMIN , B.ONION , G.CHILL , PEAS , SALT , THEN SPRAY LITTLE WATER FOR BOILING , AFTER PEAS BOILED ADD PASTE ( SOAKED BADAM BLENDED WITH MILK )
CHANNA KURUMA
CHANNA KURUMA |
ON THE HEATED OIL FRY BAY LEAF , CURRY LEAF , CHOPPED ONION , PASTE (GINGER (1/2) + GARLIC (4) + G.CHILL (2) ) - , GARMA MASALA (1s) , CHILL POWDER (1s) , TURMERIC POWDER (1/4) , DHANYA POWDER (3/4) , TOMATO JUICE (1 BIG) , LITTLE SALT - MIX WELL UNTIL SMELL GOES , ADD WATER FOR BOILING , ADD CHANNA ( ALREADY BOILED WITH SALT ) ,
WHEN EVERYTHING MIX TOGETHER ADD PASTE ( COCONUT+ CASHEW ) -
MIX WELL LIVE FOR FEW MIN , OFF THE STOVE
SIMPLE KURMA
SIMPLE VEG KURMA |
COCONUT , ANISE , KASAS -- BLEND - PASTE-A
CARROT , BEANS , CAULIFLOWER -- CHOPPED - B
HEAT PRESSURE COOKER WITH OIL ,
SEASON BAY LEAVES , CLOVE , ANISE , CINNAMON ,
SAUTE B.ONION , G.CHILLI , GINGER + GARLIC PASTE , TOMATO , B , SALT , --add following AND SAUTE ONLY FOR FEW MINTUES , A , CHILLI POWDER (1s) , DHANYA POWDER (1/s) --ADD LITTLE WATER -CLOSE THE LID AND KEEP TWO VISSLIE
ONCE HEAT REDUCES OPEN THE LID AND TASTE IT AS GRAVY FOR CHAPPATI AND PARATHA
CHANNA KURUMA (2)
CHANNA KURUMA (2)
CHANNA -SOAK FOR OVER NIGHT --HALF BOIL WITH LITTLE SALT ---B
HEAT KADAI WITH OIL , SAUTE B.ONION , CURRY LEAF , GINGER+ GARLIC PASTE , TURMERIC POWDER , CHILLI POWDER , DHANYA POWDER , COCONUT PASTE , TOMATO , SALT , A , B---- SAUTE EVERYTHING AND ADD WATER
WHEN EVERYTHING COMES AS GRAVY OR KUZHAMBU FORM TASTE IT WITH CHAPPATI
IF NEEDED GARNISH WITH LITTLE CORRIANDER LEAFS
PEAS KURMA |
AND ADD
PASTE(COCONUT , ANISE , G.CHILLI , CASHEW NUTS ) ,
CHILL POWDER , TURMERIC POWDER , DHANYA POWDER , SALT, MIX WELL AND POUR WATER ,
MAKE IT BOIL UNTIL RAW SMELL GOES, THEN ADD ALREADY BOILED PEAS ,
PUT SOME CORRIANDER LEAF, TASTE IT
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