Ghee Rice With White Kurma and Sardine CurryIngredients
Serving Size:5
When first came to USA I don't know A-Z in cooking. Then slowly I tried out recipes from books, my MIL,friends and web. With encouragement and support from many I can cook and many has enjoyed themselves saying that the meal served was delicious.We had my son's 4th birthday in Owasso and for the first time my hubby invited his office colleagues. I was to cook for about 25 people both veg and non-veg. I did managed to prepare them with my friend's help . Ghee rice and grilled buffalo wings become very popular among them. When we left Owasso some of my hubby's friends mentioned that they will be missing my grilled buffalo wings and ghee rice. Actually I wanted to post the recipe for sometime but end up posting something else. While preparing this for the first time my hubby accidentally brought a packet of green peas with pearl onions but it become a blessing for me as everyone really like that taste.Instead have them plain I have paired it with sardine and white kurma..
This snap was given by my best friend Dana as we both prepare this for her daughter Anu's b'day.Thank you so much my dear:)
Ingredients For Ghee Rice:
2 cups rice
1 cup pearl onions halved
1/2 cup frozen green peas
4tbsp ghee
1tsp mustard seeds
1tsp cumin seeds
3 green chillies halved
1tsp garam masala
5 cardamom pods
few star anise
5 cloves
few bay leaves
2 small cinnamon sticks
chopped coriander leaves
roasted cashew nuts
salt to taste
Preparation Methods:
Heat the ghee in a have bottomed skillet and splutter all the whole spices and followed by the chopped onions and green chillies. As the onion browned-add the green peas and garam masala.Finally add the rice and give a good mix . Transfer the rice mixture to rice cooker. Before serving garnish the rice with the chopped coriander leaves and roasted cashew nuts.
White Kurma With Vegetables
For the Paste:
1tsp almond soaked in water peeled
1tsp cashew nuts
1/2tbsp Channa dal
1 small onion chopped
1tbsp ginger garlic paste
1 cup water
salt to taste
Boil all the ingredient -allow them to cool of and then grind to a paste.
1/2 cup diced potatoes
1/2 cup diced carrots
1/4 cup cut green beans
1/4 cup cauliflower
1/4 cup cabbages
1 onion chopped
1/2tsp mustard seeds
1/2tsp garam masla
4tbsp kurma powder
1tsp white pepper powder
For The Coconut Paste:
1/4 cup coconut
1tsp fennel seeds
3 curry leaves
Roast and grind to a paste
Preparation Methods:
In wok add the ghee and splutter the mustard followed by the chopped onion. saute till the onions are browned-add the all the spice powder and saute until the raw smell are removed. Finally add the vegetable sand grind paste. Ad more water if necessary and bring to boil.Adjust the level of salt and pour in the coconut paste.Allow to simmer a bit-then remove from flame and transfer to serving dish.
Ingredients For Sardine Curry:
1 big tin sardine
1 large onion thinly sliced
1 tomato thinly sliced
5 garlic cloves finely minced
1/4 cup tamarind juice
1tsp chilly powder
1tsp fish masala
1/2tsp grama masala
1/8tsp turmeric powder
1tsp mustard seeds
1/2tsp cumin seeds
3 curry leaves
2tbsp chopped coriander leaves
salt to taste
Preparation Methods:
Open the tin of sardine using a can opener. Heat a non-stick pan with 2tbsp oil . Once heated splutter curry leaves,mustard seeds and cumin seeds. Then add the sliced onions and fry til the onions turn slightly brown followed by tomato. garlic and all the masala powder. Fry till the raw smells of the spice powder are removed. Finally add the sardine -once the the gravy starts to pour in the tamarind juice. Let the gravy sim for 10 minutes-adjust the level of salt and remove from flame. Garnish with chopped coriander leaves and serve hot.
White Kurma With Vegetables
For the Paste:1tsp almond soaked in water peeled
1tsp cashew nuts
1/2tbsp Channa dal
1 small onion chopped
1tbsp ginger garlic paste
1 cup water
salt to taste
Boil all the ingredient -allow them to cool of and then grind to a paste.
1/2 cup diced potatoes
1/2 cup diced carrots
1/4 cup cut green beans
1/4 cup cauliflower
1/4 cup cabbages
1 onion chopped
1/2tsp mustard seeds
1/2tsp garam masla
4tbsp kurma powder
1tsp white pepper powder
For The Coconut Paste:
1/4 cup coconut
1tsp fennel seeds
3 curry leaves
Roast and grind to a paste
Preparation Methods:
In wok add the ghee and splutter the mustard followed by the chopped onion. saute till the onions are browned-add the all the spice powder and saute until the raw smell are removed. Finally add the vegetable sand grind paste. Ad more water if necessary and bring to boil.Adjust the level of salt and pour in the coconut paste.Allow to simmer a bit-then remove from flame and transfer to serving dish.
Ingredients For Sardine Curry:
1 big tin sardine
1 large onion thinly sliced
1 tomato thinly sliced
5 garlic cloves finely minced
1/4 cup tamarind juice
1tsp chilly powder
1tsp fish masala
1/2tsp grama masala
1/8tsp turmeric powder
1tsp mustard seeds
1/2tsp cumin seeds
3 curry leaves
2tbsp chopped coriander leaves
salt to taste
Preparation Methods:
Open the tin of sardine using a can opener. Heat a non-stick pan with 2tbsp oil . Once heated splutter curry leaves,mustard seeds and cumin seeds. Then add the sliced onions and fry til the onions turn slightly brown followed by tomato. garlic and all the masala powder. Fry till the raw smells of the spice powder are removed. Finally add the sardine -once the the gravy starts to pour in the tamarind juice. Let the gravy sim for 10 minutes-adjust the level of salt and remove from flame. Garnish with chopped coriander leaves and serve hot.
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