Cauliflower Peas Kuruma

Ingredients:

Cauliflower florets	2 cups
Onion	1 chopped
Tomato	1 chopped
Peas (Fresh or frozen)	1 cup
Ginger garlic paste	1 tbsp
Chilli powder	1.5 tbsp
Coriander Powder	1 tbsp
Turmeric powder	1 pinch
Garam masala	½ tbsp

To grind to a smooth paste:

Kasa kasa / Poppy seed	1 tbsp
Coconut	3 tbsp
Roasted gram or cashew	2 tbsp
Cardamom	2
Cinnamon stick	1 inch piece
Cloves	2
Green chillies	3

Method:

1.       Grind everything in table-2 to a smooth paste and set aside. Keep the cauliflower florets immersed in hot water for 10 – 15 mins.

2.       Heat oil in a pan and sauté the onion till it turns golden brown. Then add the ginger garlic paste and fry till the raw smell goes.

3.       Then add the tomatoes and fry till it turns mushy. Then add the cauliflower florets and peas and fry for 5 mins. Then add in the masala powders and keep frying for another 5 mins.

4.       Add a cup of water and cook it covered. Check for salt. Drain excess water by leaving it on low flame with lid opened. Garnish with coriander leaves

5.       Serve hot with ghee rice/chapathi

Egg Fry Masala

Ingredients:
Serves - 2

boiled eggs - 3
Ginger - 1 inch pc
Garlic - 3 or 4 flakes
Cashew - 2 tbsp (wash and soak for atleast 30 mins)
Green chillies - 3 slit lengthwise
Coriander and mint leaves - 1 bunch each chopped finely
Onion - 1 large chopped roughly
Tomato - 1 large chopped roughly
Mustard seeds - 1 tbsp
Curry leaves - 1 spring
Chilli powder - 1.5 tbsp
Coriander powder - 1 tbsp
Turmeric powder - a pinch
Salt to taste

Method:
1.Add oil in a pan and splutter the mustard seeds and curry leaves. Then saute the onion till it becomes transparent.

2. Then add the chopped tomatoes and saute till it turns mushy.Add the green chillies and fry too. At the same time, grind together the cashews, garlic and ginger to a smooth paste.

3. Then add the ground paste and fry till the raw smell goes off.

4. Then add all the masala powders and salt and fry till the raw smell of the masala goes. Chop the eggs into 2 or 4 and add to the mixture and fry till its well coated with it. Garnish with coriander and mint leaves.

Serve it with chapathi or parotta or any variety rice.

Peas kuruma without coconut

Ingredient
Onion-1 big cubed
Tomato-1 big cubed
Coriander powder-1 tbsp
Chilli powder-1 tbsp
Turmeric powder- a pinch
Garam masala-1 tbsp
Ginger-garlic paste-1 tbsp
Peas-1 cup cooked
Salt to taste

Method
*saute the onion and tomatoes till the raw smell goes away
*grind it once it cools down and keep it aside
*heat oil in a pan and fry the items under to temper
*then add the ground paste along with ginger garlic paste and the masala powders and some water and allow to boil
*then add the cooked peas and simmer for some time adjust salt and serve hot with chapathi

Potato-chickpeas kuruma

This is my 50th post and dedicating this to my sweet bhujimma Ajitha who has tasted my initial experiments of my cooking.missing you very much and this recipe specially for you.
Ingredients
Chickpeas-1 cup boiled
Potato-1 big or 2 small boiled
Onion-1 large sliced lengthwise
Tomato-1/2 sliced lengthwise
Coconut milk-1/2 cup thick
Coriander powder-1 tbsp
Chilli powder-1 tbsp
Turmeric powder- a pinch
Garam masala-1/2 tbsp
Ginger paste-1/2 tbsp
Garlic-3 or 4 flakes crushed
Salt to taste
Oil

To temper:
Bay leaf,cinnamon stick,elachi,cloves,sombu

Method:
1.peel the skin of potato and cube it.keep it aside
2.heat oil in a pan and add the items under to temper
3.saute onion till it becomes transparent.then add the ginger paste.
4.add in the crushed garlic and fry till the raw smell goes off.
5.then add the tomato and fry till it becomes mushy.
6.add all the masala powders,salt and allow to cook till oil oozes out on top.
7.add in the potatoes and the chick along with the coconut milk and water and stir it well.
8. Allow to boil.then simmer it and cook till it reaches the required consistency.serve hot with .