Hey friends, this is the continuation of the previous post on Malabar Parotta. This is the Korma recipe, again from my younger daughter. Here she goes,
I love to learn new recipes as and when time permits. During my recent visit to India, my Mum-in-law, her mom (Hubby's grandma) and I were chatting about food over lunch. My mum-in-law had made this amazing vegetable korma which cleanly bowled me out. I immediately took out my iPhone and started typing the recipe in my notes. I made this a couple of times and realized that it comes out best with fresh coconut and adjusting the spice quantity a little. And of course korma tastes the best with a nice flaky parotta and some filter coffee. Hope you enjoy this recipe. Thanks to my m-law for this recipe, although tuned to my taste.
Fresh coconut- 1 cup
Finely cut vegetables: carrots, potato, beans & green peas
Onion: 1 nos
Bay leaf: 1nos
Clove: 2-3 nos
Cumin Seeds: 1tsp
Khuskhus - 3/4 tsp
Ginger: 1 small piece (finely chopped)
Garlic: 1-2 nos (finely chopped)
Green Chillies 1-2 nos
Oil
Salt to taste
Method:
Step 1: Separating the coconut milk involves three main stages. Add some water and fine grind 1 cup of grated coconut and the khuskhus. Strain the coconut milk, lets call it Coconut Milk 1(this will be our thick coconut milk). Add some more water to the coconut and grind it again, strain it and store it in a separate mug, this will be our Coconut Milk 2 (kind of like 2% fat milk). Add some more water to the coconut and grind it again, this will be our Coconut Milk 3 (will resemble fat free milk)
Step 1: Separating the coconut milk involves three main stages. Add some water and fine grind 1 cup of grated coconut and the khuskhus. Strain the coconut milk, lets call it Coconut Milk 1(this will be our thick coconut milk). Add some more water to the coconut and grind it again, strain it and store it in a separate mug, this will be our Coconut Milk 2 (kind of like 2% fat milk). Add some more water to the coconut and grind it again, this will be our Coconut Milk 3 (will resemble fat free milk)
Step 2: Add some salt and boil the vegetables till it is just cooked but still has a slight crunch
Step 3: In a pan add 1tbsp of oil, add cumin seeds,bay leaf and cloves. After cooking them for a few minutes, add the ginger, garlic and green chillies and saute till the raw smell is gone
Step 4: Add the boil vegetables and Coconut Milk 3 (fat free milk) and bring it to a nice boil.
Step 5: Add the Coconut Milk 2 and turn down the heat to medium flame and bring it to a boil.
Step 6: Turn the heat to low flame and add the Coconut Milk 1, make sure not to turn the heat to high as it may curdle.
Step 7: Add some more salt if needed.
Vegetable Korma is ready to be served!!!
