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Wednesday, January 14, 2015

Guest Post #1 by Mrs.Banumathi Balasubramnian - HSB Kurma. Hotel Saravana Bhavan Kurma

In this new year , I am very happy to post this guest post event in my blog. I have invited my blogger friends and non blogger friends to contribute recipe of their special food. Wishing all a very happy Pongal!

About the Guest :

Today's Guest is Mrs. Banumathi Balasubramanian. I call her aunty and very close to heart. She is such a sweet person who cares and simply love to cook varieties of food for her guests. I have had her food a couple of times. In short , I have named her Annalakshmi, one who never says no to cook and serve. She just loves to serve food. If I tell  about her cooking skills,It will go on and on., She is a retired person, a wonderful mom, MIL and grandma too.. I am her biggest fan for her mouthwatering dishes. Long live aunty and keep serving love and care through your food nd cooking. She has also inspired lot of people to cook and try on their hands.

Here is one of her most demanded  recipe HSB Kurma. the authentic Hotel Saravana Bhavan Kurma .

Ingredients :

  • Assorted veggies (Beans , Carrot, Peas , Potato, Chayote, cauliflower)-  2-3 cups
  • Onions - 3 finely chopped
  • Green chillies - 2
  • Tomatoes - 3 finely chopped
  • Ginger garlic paste - 2 tsp
  • Chilly powder - 1 tsp
  • Coriander powder - 2 tsp
  • Turmeric power - 1/2 tsp
  • Salt - 1 tsp
  • Thick curd - 3 tbsp
  • Milk - 1 cup
  • Cashews - 10
  • Poppy seeds - 1 tsp 
  • Coconut grated - 3 tbsp
  • Oil - 2 tbsp
  • Ghee - 1 tsp
  • Garam masala -1 tsp
  • Whole garam masala ( Bay leaf, cloves, cardamom , cinnamon stick)- 2 of each
  • Coriander leaves - finely chopped


  • Firstly soak the cashews in warm water and keep it aside.
  • Take a pressure cooker and boil all the veggies except cauliflower by adding turmeric powder and little salt for 2 whistles. Boil the cauliflower separately in a vessel.
  • Meanwhile, grind the soaked cashews with poppy seeds and 3 tbsp grated coconut into a fine paste.
  • Heat another heavy bottomed vessel, add oil and ghee. Temper the whole garam masala.
  • Add the chopped onions and green chillies, when the onions become translucent ,add ginger garlic paste to it.

  • When the raw smell vanishes, add the chopped tomatoes to it. Continue to stir it till the oil separates.
  • Now, add the boiled veggies, cauliflower . add all the powders chilly powder, coriander powder , turmeric powder and 1 tsp salt.
  • Mix well gently and cook for a minute. Add the cashew coconut paste and allow it to boil for one more minute.
  • Add the thick curd and milk. Stir nicely and allow it to boil. Add 1 tsp garam masala to the kurma and boil for a minute. 

Finally add the chopped coriander leaves.

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