Tag Archives: Brunch

Vegetable Korma


Vegetable Korma

Vegetable Korma turns out delicious and even if you are not a great fan of veggies, you will enjoy this korma. Although these are the basic vegetables for this dish, you may skip one or the other if not available. So don’t limit yourselves and feel free to cook this amazing vegetable korma with any vegetable you may have on hand and enjoy with some warm Indian bread of your choice!!

Ingredients

  • 2 medium carrots
  • 2 medium potatoes
  • 1 cup green peas
  • ½ of medium cauliflower
  • 1 large onion
  • 2 tbsp. coriander leaves, chopped
  • 1 tsp. salt, or to taste
  • 1 tbsp. ghee
  • Grind to a paste
  • 1” pc ginger
  • 4 flakes garlic
  • 1 tsp. chilli powder
  • ¼ tsp. turmeric powder
  • 2 tbsp. poppy seeds (substitute with sesame seeds or cashewnuts)

Method

  1. Clean wash and chop the carrots and potatoes into small cubes. 
  2. Cut the cauliflower into small florets and soak in warm salted water for 10 minutes.
  3. Shell the peas if using fresh
  4. Grind the ginger, garlic, with the chilli powder, turmeric and poppy seeds to a paste with ¼ to ½ cup water.  I have used sesame seeds as poppy seeds are not available here.  Can be substituted with cashewnuts. 
  5. Chop the onion fine. 
  6. Wash and chop coriander leaves. 
  7. Heat the ghee in a vessel or cooker. 
  8. Fry the chopped onion till light brown. 
  9. Add the masala and salt and saute for a minute. 
  10. Add the masala water and cook till most of the water evaporates, stirring occasionally. 
  11. Add the vegetables and fry 2 to 3 minutes. 
  12. Add 2 cups water, mix well, cover and cook 10 minutes.  In cooker for 3 minutes.
  13. Open the lid, stir and add half the coriander leaves and cook for 2 minutes. 
  14. Check seasoning and if potatoes are cooked. 
  15. Remove to a dish, garnish with coriander leaves and serve with phulkas, rotis, parathas, pooris or any bread of your choice.

Lemon Masoor Dal


Lemon Masoor Dal

This light satisfying meal will certainly be relished after the festive season after spending days feasting on sorpatel, vindaloo, roasts and heavy festive food. Dal rice is invariably our go to meal when we just need to slow down on our cooking to give our digestive system a bit of rest. Having said that, dal rice is one meal that is welcome anytime.

This Lemon Masoor Dal is cooked without tomatoes and includes lemon to add a bit of tang. Make it thick to eat with rotis or pooris or a bit runny to pour over your rice and enjoy!

Ingredients

  • 1.5 cups masoor dal
  • 1 medium onion
  • 1” pc. Ginger shredded
  • 1 tsp. red chilli powder
  • 2” pc cinnamon
  • 1 lemon
  • ¼ cup coriander leaves, chopped
  • Tempering
  • 2 tbsp. oil or ghee
  • 1 medium onion chopped
  • 2 to 3 cloves garlic chopped
  • 2 green chillies
  • 2 to 3 bay leaves
  1. Clean and rinse the dal, add 4 cups water, alongwith the onion, ginger, cinnamon sticks and bring to a boil. 
  2. Reduce flame and cook 10 minutes.  Add the red chilli powder, juice of the lemon (discard the seeds) and add the peels to the dal. 
  3. Bring to a boil and cook 30 to 40 minutes, stirring occasionally till soft. 
  4. Heat oil in a pan, add the chopped onion, garlic, green chilli and bay leaves and fry till onions are brown. 
  5. Add to the dal. 
  6. Remove the bay leaves and the lemon skins and garnish with chopped coriander leaves. 
  7. Serve hot.

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