Simple Way to Prepare Ultimate Steamed coconut rice Noodles with vegetables kurma

Hey everyone, it is Louise, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, Step-by-Step Guide to Prepare Any-night-of-the-week Steamed coconut rice Noodles with vegetables kurma. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Steamed coconut rice Noodles with vegetables kurma, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Steamed coconut rice Noodles with vegetables kurma delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Steamed coconut rice Noodles with vegetables kurma is 6 people.. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Steamed coconut rice Noodles with vegetables kurma estimated approx one hour 30min.

To begin with this particular recipe, we must prepare a few ingredients. You can have Steamed coconut rice Noodles with vegetables kurma using 39 ingredients and 16 steps. Here is how you cook that.

Something light and healthy tasty safe food prepared today's night dinner.. My family members relish in this cold winter. All the vegetable items were from my own, kitchen garden. Duliajan, Assam.. Steamed Rice Noodles given for younger ones, older generations, and hospital patients also.. #my zodiac#Lunch box

Ingredients and spices that need to be Prepare to make Steamed coconut rice Noodles with vegetables kurma:

1. 350grams .Rice Noodles (readymade)
2. 1 .coconut grated
3. 1 teaspoon. ghee
4. 1 teaspoon. refined oil
5. 3 .red chilli
6. 12 .badam
7. 2teaspoon. .gun powder(it is actually taken side dish for idli)
8. as required .curry leaves few
9. as required .hing few
10. as per taste salt
11. 1/2 teaspoon tampering rai
12. 1teaspoon. .urad dal
13. 19 .chana dal few
14. 1 (For vegetable kuruma) cauliflower
15. 1 .beetroot
16. 2 .onion (medium size)
17. 2 .tomato
18. 6 .beans
19. 12 .peas
20. 1/2 .squash
21. 2 .potato
22. 2 .carrot one
23. 1/2 cup coconut grated
24. as required. ginger few strips
25. 3 .green chilli
26. 3 teaspoon. khus khus(postha)
27. 12 .cashew nut
28. as required jeera,
29. 2 teaspoon (big and small each)
30. 1 teaspoon. coriander (gota)
31. 2 .cardamom
32. 3-4 .bay leaves
33. 4 teaspoon. .Refined oil
34. 2teaspoon. ghee
35. 11/2teaspoon. salt
36. 1/2cup. thick curd
37. 1/2cup .milk
38. 6 .dry grapes
39. 1 teaspoon brown sugar

Instructions to make to make Steamed coconut rice Noodles with vegetables kurma

1. First take a big vessel full with water and switch on your gas let them get into very hot temprature for ten minutes let your pour your ready made rice noodle keep on rotation movement with the help of your wooden spatula let them boil in an appropriate stage. Check it quickly your noodles not cooked extremely soft then put off your gas let them rest for some time then immediately pour the hot water then immediately pour some cold water drain completely with the help of your strainer let it cool
2. 
3. Next step is take your idli vessel pour some water let them, heat for sometime spread your cooled noodles let them steamed for 5mintues.then transfer in a big vessel. Let them cool completely..
4. 
5. Take a kadai pour some ghee, refined oil pour rai, urad dal, cashew nut, curry leaves, hing, let them fry into golden colour and then add curry leaves, red chilli, add your gun powder, add grated coconut let them fry fir sometime. Then, add your salt. Your mixing materials for rice sewai ready.
6. 
7. Then next step please mix your prepared coconut mixture by adding little by little rice noodles by using your hand gently so that your noodles did not break. Then taste it immediately if required you can add salt and ghee your wish
8. 
9. For Vegetable kuruma:First cut all Your vegetables neatly washed it and boiled in a pressure cooker.. Keep it separately.
10. 
11. Take a cup of hot water immerse your grated coconut jeera, ginger, green chilli, cardamom, bay leaves, cut onions, coriander seeds, khus khus(pasta). Let the material soak for sometime,
12. 
13. Then take an, another small vessel, take again hot water soak immediately, your cashew nuts let them soak in hot water at least for 10minures.
14. All the soaked excess water drained it completely and then transfer into a mixie jar then, grind into fine paste then keep it separately.
15. 
16. Take a kadai pour some ghee and refined oil add sone jeera and add your cut tomato then, after sometime add your grind masala then add your boiled cut vegetables, then, add your measured salt then cooking is required fine aroma will appear to your mouth then add curd and milk give a good rotation.. Then taste it if required you can add salt. Then, transfer into vessel served with hot coconut rice noodle with hot vegetable kuruma in your family each one everyone like this recipe.

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