VEGETARIAN LUNCH

MEALMAKER KURMA

60gm mealmaker,soaked in water,squeezed
200gm carrot,sliced
200gm potatoes,sliced
1 tomato,sliced
600ml coconut milk
30gm kurma powder
1/2 tsp turmeric powder
10gm coriander leafs,chopped
Salt to taste
A bit of sugar
Lime juice to taste
Grind to a paste
10 almond,soaked remove skin

10gm pudina leafs
2 green chilli
40gm grated coconut
6 cardamon seeds
6 cloves
(A)
1 tbsp ginger paste
1 tbsp garlic paste
(B)
1 medium onion,finely sliced
1 green chilli,sliced
1 cinnamon stick
2 star anise
1 stalk kari leafs
3-4 tbsp ghee or oil
Garnishing
Pudina leafs


1. Heat the oil or ghee add B and fry until the onion turn light brown. Add A and a little water fry until oil rise.
2. Add kurma powder and a little water,fry until the oil rise(you can add a little bit more oil if needed)
3. Add add all the reaming  ingredients and cook until the potatoes are cook. Serve with jeera rice or  any rice you like.

JEERA RICE

250gm basmati rice,soaked,wash and drained
2 cup water
100gm green peas
Salt to taste
2 tbsp ghee or oil
(A)
1 small onion,finely sliced
1 green chilli,sliced
1 tsp finely sliced ginger
1 tsp cumins
1/2 stick cinnamon
2 cloves
2 cardamons

1. Heat oil or ghee and fry A in a rice cooker,.
2. Add the rest of the ingredients and stir well on the rice cooker. When the rice is cooked. Serve with the kurma.