Indian Korma Menu

Sweet Potato Dahl with Spinach for 2

  • 100g red lentils
  • 450ml vegetable stock
  • 1 small onion, grated or finely chopped
  • 2 tomatoes, chopped
  • ½ tsp turmeric
  • 1 tsp garam masala
  • 1 red chilli , finely chopped
  • 1 large sweet potato, cut into small pieces
  • 2 handfuls young leaf spinach, shredded
  1. Put all the ingredients except the sweet potato and spinach in a pan, bring to a simmer and cook for 10 minutes.
  2. Add the sweet potato and cook until tender, another 10-12 minutes.
  3. Serve topped with raw spinach.

Cabbage Akki Rotis (makes 8-12)

  • 3 cups Rice Flour
  • 1 large Onion, finely chopped
  • ¼ medium Cabbage, finely shredded (about 2 cups)
  • 1 large Carrot, peeled and grated (Optional)
  • 1-3 Green Chillies, finely chopped (Adjust to taste or skip)
  • Salt to taste
  • 1 tsp Cumin Seeds
  • 1 tsp Mustard Seeds
  • ¼ tsp Hing/Asafoetida (Optional)
  • 1 tsp curry powder
  • 2-3 tbsp Oil
  1. Heat oil in a heavy bottomed pan or griddle, and add mustard seeds.
  2. When mustard seeds start to pop and splutter, add cumin seeds and hing to it.
  3. Add onions, cabbage, y carrots and sauté it for a minute or two til translucent.
  4. Add salt to taste and about 4-5 cups of water and mix well.
  5. Now add rice flour and stir it with a help of wooden spoon till all the flour is mixed well with the vegetables and forms dough. This dough will be sticky but dense and you should easily be able to pat it thin using your fingers.
  6. Take a tennis ball sized handful of dough and place it in the center of a lightly oiled griddle (cast iron is the best).
  7. Pat it with your fingers to form a circle of ½ cm thickness. If the dough sticks to your fingers, dip them in cool water and continue.
  8. Add a tsp of oil around the edges (optional) and let it cook undisturbed for around 3-4 minutes.

Vegetable Korma (for 4) we serve it over yamani rice

  • 2 cups Vegetables (carrot, green beans, cauliflower, potato) -1
  • 1 large Onion
  • 1 lanrge Tomato
  • 3-5 Spicy Green chilies
  • 1″ piece Ginger
  • 1 teaspoon Ginger Garlic Paste
  • 1 Bay Leaf
  • 2 tablespoons Oil
  • 1 teaspoon Mustard Seeds
  • 1 1/2teaspoons Chilli Powder
  • 1 1/2 teaspoons Coriander Powder
  • 1 teaspoon Garam Masala
  • 1/2 teaspoon Turmeric Powder
  • 1/3 Cup Coconut Milk
  • Salt to taste

To grind with mortal and pestle or in a small food processor

  • 1/2 cup Coconut
  • One handful (about 10) Cashew Nuts
  • 1/2 teaspoon Poppy Seeds
  • 1/4 teaspoon Fennel Seeds
  • 2-4 Hot chillies
  1. In a thick bottom vessel, heat oil and splutter mustard seeds.
  2. Add bay leaf, onions, green chillies, ginger and ginger garlic paste one by one and fry. Onion should not turn brown color.
  3. Add the spices and fry for few mins.
  4. Add the vegetables along with the coconut milk, salt and enough water and cook. When it is half-way through add the nut/seed paste and chopped tomato. Cook until flavors are melded (5-8 more minutes).
  5. Garnish with cilantro leaves.

Coconut Peanut Salad (for 4)

  • 3 tomatoes finely chopped
  • 1 cucumber finely chopped
  • ½ onion, minced
  • Handful of cilantro with stems, chopped
  • 8 Tblsp shredded coconut
  • 10 Tblsp peanuts chopped

Mix above ingredients and dress with:

  • 2 Tblsp lemon juice
  • 2 tsp curry powder
  • 1 minced hot chili

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