Hotel Saravana Bhavan Vegetable Kurma Recipe

Recipe for Hotel Saravana Bhavan style Parotta Kurma. How to make South Indian Chennai Vegetable kuruma / Chapati guruma.

Dinner is something my husband looks forward to happily after the usually long and stressful days at work. Chapathi Kurma makes him a happy man at the table. His favorite is his moms Vellai Kurma . After that I would say he will strongly fall for this one. This recipe was shared by Miss.Banumathi Balasubramanian long time back in a food forum. She told that she got this Hotel Saravana Bhavan Vegetable Kurma Recipe from a very popular Tamil magazine called Mangayar Malar. It was a Deepavali issue about 2 decades ago. This is one fine recipe. Here is the recipe.

Here is the video of how to do Hotel Saravana Bhavan Vegetable Kurma Recipe

Click the link below to find the recipes on the site that uses the main ingredient as mixed veggies Recipes using Mixed Vegetables Kurma Recipes Here are some of the equipment, utensils and gadgets that will be useful for making this recipe. Click the link to buy them online. Triply Stainless Steel Fry pan Mixer Grinder Whisk Hand Beater Glass Measuring Cup Mixing Bowl Set Stainless Steel Vegetable Peeler Paring Knife Prep Cutting Board Santoku Knife

Here is the step by step pictures of how to make Hotel Saravana Bhavan Vegetable Kurma Recipe at home. There is some prep work involved. There are a zillion ingredients in this recipe. But each one is very worth it. I would strongly advise you to assemble all the ingredients ready on your kitchen counter before starting the stove. So get your Mise en place – your setup ready.

We will need to make a paste. We will call this the white paste. Add in all the ingredients for the white paste and grind it in a blender / mixie until very smooth. Set aside.

You will need the following Vegetables.

Cook the veggies in a cup of water with the salt and turmeric powder until firm but not mushy. If you are using a pressure cooker, cook for 2 whistles. Let the whistle release naturally. Set aside.

Get these spices ready.

Heat oil and ghee in a pan and add in the spices. Fry for 10 seconds. Add in the onions and fry till the onions are soft.

Add in the tomatoes and the ginger garlic paste. Fry for 4-5 minutes until the raw smell goes away and the oil starts to appear on top of the kurma.

Get the following Spice powders and the sea salt ready.

Add in the cooked vegetable mixture. Add in the spice powders and the salt. Cook for a minute. Add in the white paste, garam masala powder and curd . Whip the curd well before adding. Let it boil just for two minutes. The curd is the secret ingredient in this recipe that does the magic.

Add in the hot milk and leave it to come to a boil.

Switch off the flame and garnish with coriander leaves.

Tamilnadu Chennai Hotel Saravana Bhavan Vegetable Kurma is ready. Serve it with Chapati or Parotta.

For the white paste

• 6 Whole Cashewnuts
• 1/4 cup Water
• 1 teaspoon khuskhus – White Poppy Seeds
• 4 tablespoon fresh grated Coconut

For Cooking Veggies

• 1/2 cup chopped Potato
• 1/2 cup chopped Beans
• 1/2 cup Carrots
• 1/2 cup Green Peas
• 1/2 cup Chow Chow
• 1/2 teaspoon Salt
• 1/2 teaspoon Turmeric powder
• 1 cup water

Spices

• 1 Bay leaf
• 2 Cardamom
• 3 Cloves
• 1 small piece Cinnamon
• 2 green chillies, slit into half

Spice Powders and salt

• 1 teaspoon Red chilli powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon salt
• 2 teaspoon coriander powder

Other Ingredients

• 2 tablespoon Vegetable Oil
• 1 teaspoon Ghee
• 2 medium sized Onion, finely chopped
• 2 teaspoon ginger garlic paste (made with 6 cloves garlic and 1 inch piece ginger)
• 3 medium sized tomatoes, finely chopped
• 1/4 cup Curd
• 1/2 Cup Milk
• 1 teaspoon Garam Masala Powder
• 4 sprigs Coriander leaves, chopped

1. Add in all the ingredients for the white paste and grind it in a blender / mixie until very smooth. Set aside.
2. Cook the veggies in a cup of water with the salt and turmeric powder until firm but not mushy. If you are using a pressure cooker, cook for 2 whistles. Let the whistle release naturally. Set aside.
3. Heat oil and ghee in a pan and add in the spices. Fry for 10 seconds.
4. Add in the Onions and fry till the onions are soft.
5. Add in the tomatoes and the ginger garlic paste. Fry for 4-5 minutes until the raw smell goes away and the oil starts to appear on top of the kurma.
6. Add in the cooked vegetable mixture.
7. Add in the spice powders and the salt. Cook for a minute.
8. Add in the white paste, garam masala powder and curd . Whip the curd well before adding. Let it boil just for two minutes. The curd is the secret ingredient in this recipe that does the magic.
9. Add in the hot milk and leave it to come to a boil. Switch off the flame and garnish with coriander leaves.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 45 mins
• Category: Kurma, Side dish
• Cuisine: South Indian, Tamilnadu

For the white paste

• 6 Whole Cashewnuts
• 1/4 cup Water
• 1 teaspoon khuskhus – White Poppy Seeds
• 4 tablespoon fresh grated Coconut

For Cooking Veggies

• 1/2 cup chopped Potato
• 1/2 cup chopped Beans
• 1/2 cup Carrots
• 1/2 cup Green Peas
• 1/2 cup Chow Chow
• 1/2 teaspoon Salt
• 1/2 teaspoon Turmeric powder
• 1 cup water

Spices

• 1 Bay leaf
• 2 Cardamom
• 3 Cloves
• 1 small piece Cinnamon
• 2 green chillies, slit into half

Spice Powders and salt

• 1 teaspoon Red chilli powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon salt
• 2 teaspoon coriander powder

Other Ingredients

• 2 tablespoon Vegetable Oil
• 1 teaspoon Ghee
• 2 medium sized Onion, finely chopped
• 2 teaspoon ginger garlic paste (made with 6 cloves garlic and 1 inch piece ginger)
• 3 medium sized tomatoes, finely chopped
• 1/4 cup Curd
• 1/2 Cup Milk
• 1 teaspoon Garam Masala Powder
• 4 sprigs Coriander leaves, chopped

1. Add in all the ingredients for the white paste and grind it in a blender / mixie until very smooth. Set aside.
2. Cook the veggies in a cup of water with the salt and turmeric powder until firm but not mushy. If you are using a pressure cooker, cook for 2 whistles. Let the whistle release naturally. Set aside.
3. Heat oil and ghee in a pan and add in the spices. Fry for 10 seconds.
4. Add in the Onions and fry till the onions are soft.
5. Add in the tomatoes and the ginger garlic paste. Fry for 4-5 minutes until the raw smell goes away and the oil starts to appear on top of the kurma.
6. Add in the cooked vegetable mixture.
7. Add in the spice powders and the salt. Cook for a minute.
8. Add in the white paste, garam masala powder and curd . Whip the curd well before adding. Let it boil just for two minutes. The curd is the secret ingredient in this recipe that does the magic.
9. Add in the hot milk and leave it to come to a boil. Switch off the flame and garnish with coriander leaves.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 45 mins
• Category: Kurma, Side dish
• Cuisine: South Indian, Tamilnadu

Find it online : https://www.kannammacooks.com/saravana-bhavan-kurma/

Traditional Pancakes – All American basic fluffy breakfast pancake recipe from scratch. Make weekend breakfast / brunch special. With step by step pictures.

My first pancake was out of a box and I loved it. I used to make pancakes out of boxed mixes during my initial years in the USA for our weekend breakfast. I really loved it all. But now, I make it from scratch. Its so easy to make and its a great way to get your kids into the kitchen. Let them whisk for you. Let them cook with you. Lets make a rocking Sunday morning breakfast party. Just one thing before that. If I call you darling, will you call me pancakes?

In a small bowl, strain the lemon juice. Combine the milk and lemon juice and set aside for 5 minutes to thicken. The milk will curdle. Its ok.

Add the egg, stirring it gently to break the yolk. Set aside.

Meanwhile, in a medium bowl, combine the flour (maida), sugar, baking powder, baking soda, and salt, and gently whisk for 10 seconds to combine. Make sure its combined well. Let your little hands measure things for you. Set aside.

Gently fold the liquid ingredients into the flour mixture. Rest the batter for 5 minutes. Let The Batter Rest for a few minutes (5-10 minutes) after you’ve mixed it. This gives the gluten a chance to develop, and your pancakes will rise even more while cooking.

Meanwhile, heat a large skillet or griddle over medium heat. When the surface is hot, add the butter or vegetable oil to coat. A ¼-Cup Measure of batter should yield a pretty consistent 4-inch pancake. I use an old ladle for easy portioning and to keep it nice and round. You can use an ice-cream scoop too for even portioning. In General , pancakes are ready to flip when bubbles appear across the top surface. Wait for the bubbles to appear. Do not rush. Flip when bubbles appear. Flip only Once. Cook for another minute, then remove the pancakes and serve.

Top with butter and maple syrup, as desired. “I don’t have to tell you I love you. I fed you pancakes.”

Please use correct cup measurements

1 Cup = 250 ml, 1 tsp = 5ml , 1 tablespoon = 15ml

• 1 cup whole milk
• 2 - 3 tablespoon Fresh lemon juice
• 1 Egg
• 1 cup All-purpose flour (Maida)
• 3 tablespoons Sugar
• 2 teaspoons Baking powder
• ½ teaspoon Baking soda
• pinch of Salt
• 1 tablespoon Butter or vegetable oil

1. In a small bowl, combine the milk and lemon juice and set aside for 5 minutes to thicken. Add the egg, stirring it gently to break the yolk.
2. Meanwhile, in a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt, and gently whisk for 10 seconds to combine. Set aside.
3. Gently fold the liquid ingredients into the flour mixture. Rest the batter for 5 minutes.
4. Meanwhile, heat a large skillet or griddle over medium heat. When the surface is hot, add the butter or vegetable oil to coat.
5. Using a ¼ cup measure, drop pancake batter into the pan. Flip when bubbles appear.
6. Cook for another minute, then remove the pancakes and serve. Top with butter and maple syrup, as desired.

Notes

Recipe Source : Adapted from Warren Brown

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 20 mins
• Category: Breakfast
• Cuisine: American