Showing posts with label side dish recipes. Show all posts
Showing posts with label side dish recipes. Show all posts

Sunday, 21 July 2013

PANEER BURJI

Paneer burji is a very simple dish, can be made very easily.  I made the paneer at home.

Paneer dishes  are liked by everyone especially when it is home made. The paneer made by me is with low fat milk. Paneer with some capsicum, onion and tomato is awesome.

This can be had as it is or can be served with toasted bread or as sandwich or with chapti, phulka etc.  It is a very simple, healthy and delicious dish which can be made very fast.


Paneer burji

Let us look at the recipe now:

Friday, 19 July 2013

METHI MUTTER MALAI


Methi mutter malai subzi is a mild subzi that goes along with chapati, roti, naan etc.  I love this subzi because it is not punchant at all.  My children too like this because it is a non spicy dish.  methi, vatana blended with the cashew,  onion  paste with  mild spices,  milk and fresh cream, - this  is really a mouth watering dish

methi mutter malai, ഉലുവ ഇല പട്ടാണി കറി  வெந்தய இலை படாணி பாஜி 
Let us look at the recipe now:

Tuesday, 2 July 2013

STUFFED CAPSICUM BASKET

CAPSICUM,  SHIMLA MIRCHI, KUDAMULAGU  is also known as bell pepper, pepper, jalapeno and chili, the capsicum is rich in beta carotene, capsaicin and vitamins A and C, which are good for preventing a host of diseases, including live disease and impotency. This tangy vegetable is not only used for its medicinal properties, but the strong, spicy flavor is a great culinary ingredient. Chopped into narrow slices, this vegetable tastes great as pizza topping, can be cooked into curries and can be used as seasoning.

Capsicum stuffed basket is prepared  with the filling  made out  of onion, tomato, paneer (home made with less fat milk) and masalas like chilli powder, garam masala.  It is a diet friendly subzi for chapati  as very less oil is used and cooked in microwave. 


The speciality of this dish is very less oil is used in it.



stuffed capsicum

Let us look at the recipe now:

Sunday, 30 June 2013

OLAN

Olan is a simple and easy recipe to make with ash gourd and red pumpkin.    It can be made with or without  Karamani, (van payaru, cow pea, lal chowli).    Some people add the fresh chowli (pacha payar, )Normally it is made as a side dish without any masalas,  but I love to eat the same with Chapati and plain white rice along with some pickle. (specially vadu mangai, tender mango pickle). Normally it is a part of the varieties made  for Sadya (feast) for festival like onam and for the marriages too.



It tastes good with some coconut milk in it and drizzling some coconut oil, yummy it is.  whichever way you make, it is a lovely side dish.

I am presenting here the way I made it simply because consumption of coconut and coconut products are  restricted to us but I have mentioned below the recipe with coconut milk too. Pictures of two varieties  made are given here.



Let us look at the recipe now:

Sunday, 23 June 2013

MASOOR SPROUTS SUBZI

Sprouts can be added in salad or make subzi out of it.   Sprouting is the practice of germinatingseeds to be eaten raw or cooked.  This can be prepared at home.  Sprouts are said to be rich in digestible energy, bioavailable vitamins, minerals, amino acids, proteins etc.  These nutrients are essential for the human body.
masoor sprouts

MASOOOR SPROUTS SUBZI












PEANUT CURRY (VER KADALAI, NILAKADALA, KAPPALANDI)

Peanuts are rich in energy and contain health benefiting nutrients, minerals, antioxidants and vitamins that are essential for optimum health.  They compose sufficient levels of mono-unsaturated fatty acids especially oleic acid. It helps to lower LDL or "bad cholesterol" and increases HDL or "good cholesterol” level in the blood. Research studies suggest that Mediterranean diet, which is rich in monounsaturated fatty acids help to prevent coronary artery disease and strokes by favoring healthy blood lipid profile.These nuts are a good source of dietary protein compose fine quality amino acids that are essential for growth and development.

The curry made with tomato gravy is a tasty dish for serving along with roti, phulka, chapati etc.

Peanut curry


roti, peanut curry, pumpkin subzi, salads










PUMPKIN SUBZI (DIET FRIENDLY) NO ONION, GARLIC,MASALA


Pumpkin subzi, a diet friendly subzi   prepared without much masala  who cannot consume masalas, onion and garlic.  The reason for making this is  I was late from office and my family  members were very hungry.

Since I want to cook very fast, I prepared the same without wasting my time much indulging in preparing the masalas.

However, the subzi was quite tasty once in a while you can indulge in such recipes.
 


Saturday, 22 June 2013

PARWAL SUBZI

In South India, we have not seen this vegetable growing anywhere.  After coming to Mumbai, I saw this in the market plenty and always wanted to buy the same.  But I was not knowing how to use it, I asked my Gujarati friend about it.  She told me that this can be used for making subzi, stew, soup, curry and sweet dish too.

Hence I purchased and made the subzi which is shared with you today.

Parwal is low in cholesterol and fats.   It is easy to digest and recommended for patients with weak digestion and those recovering from chronic illness.   It is an appetizer too.  It is  a good source of Vitamin A, B1, B2 & C and also   Contains minerals, like calcium, phosphorous, iron, copper and potassium.   It is is helpful in treating jaundice, liver problems, blood diseases and leprosy patients.    Beneficial in treating fever, skin infections, constipation and healing of wounds.

Parwal is also know as the pointed gourd.
PARWAL SUBZI

Parwal


 The fruits are green with white or no stripes. Size can vary from small and round to thick and long.   It thrives well under a hot to moderately warm and humid climate. The plant remains dormant during the winter season and prefers a fertile, well-drained sandy loam soil due to its susceptibility to water-logging.  It is used as ingredients of soup,stew, curry, sweet or eaten fried.

Wednesday, 19 June 2013

TINDA SUBZI (INDIAN BABY PUMPKIN, APPLE GOURD, INDIAN ROUND GOURD)

Once myself and my husband were together in the market, he asked me to buy this subzi.  I have never made this in my life so was bit hesitant to buy it.  Then the vendor told me that it is very good and  tasty.  So thought of trying making subzi out of it.

The tinda, also called Indian round gourd or apple gourd or Indian Baby Pumpkin, is a squash-like cucurbit grown for its immature fruit, a vegetable especially popular in South Asia. It is the only member of the genus Praecitrullus.  "tinda" is also called "tindsi" in rajasthan. In Marathi, it is called Dhemase.

The plant is, as with all cucurbits, a prolific vine, and is grown as an annual. The fruit is approximately spherical, and 5–8 cm in diameter. The seeds may also be roasted and eaten.
This unique squash-like gourd is native to India, very popular in Indian and Pakistani cooking with curry and many gourmet dishes. Green colored, apple sized fruits are flattish round in shape and 50-60 grams in weight. Plants are vigorous, productive and begin to bear fruits in 70 days after planting.

Can be confused with Tendli or Kundru due to similar sounding name from different languages and regions. Tinda in Punjabi or most North Indian Languages is "Indian Baby Pumpkin".
This vegetable tastes somewhat like   viz.  Dudhi or bottlegourd or lauki.




Preparation time: 15 minutes
Cooking time: 30 minutes
Serves 3-4

Ingredients:

250 gms Indian Baby Pumpkin or tinda



Indian Baby Pumpkin, tinda, apple gourd, indian round gourd

1 big red tomato finely chopped
1 big onion finely chopped
1 tsp dhania powder
½ tsp red chilli powder
½ tsp garam masala powder
½ tsp ginger garlic paste
¼ tsp cumin powder
¼ tsp pav bhaji masala
Turmeric powder
Salt to taste


Tempering:

1 tsp oil
1 tsp mustard seeds
1 tsp cumin seeds

Garnishing:

Chopped coriander leaves.

Method:

Wash and peel the skin of the tinda and cut into big cubes.
One tinda can be cut into four pieces to eight pieces depending upon the size.
If the seeds are very tender, you can put it as it is.  If the seeds are slightly bigger, better remove it.




Chop the onion and tomato and keep aside.(alternatively, you can puree the same)
Heat oil in kadai, add mustard seeds, cumin seeds and allow to splutter.
Add the onion and sauté for 2-3 minutes
Add the ginger garlic paste and sauté for one minute
Add the chopped tomatoes and cook till it is mushy.
Add the turmeric powder, tinda pieces, salt and sauté for 5 minutes.
Add the masalas except garam masala, and sauté for another 5 minutes.
Add 1 cup water, cover and cook the same till the tinda pieces are tender.
Check the salt, add the garam masala and switch off gas.

How to serve:

Serve garnished with coriander leaves with chapatti, rice.

While picking up the tinda, should ensure that the same is very firm.
The masalas used  by me are according to our requirement .  You may increase according to your spice level.

variation:  you can also add potatoes along with this.

THANKS FOR VISITING THE BLOG.  YOUR SUGGESTIONS ARE WELCOME.

Sunday, 16 June 2013

CABBAGE SUBZI

Cabbage is an excellent source of Vitamin C and K. It provides fibre and manganese.  It is also a source of molybdenum, Vitamin B 6, potassium, thiamin (Vitamin B1) and calcium.

Cabbage juice is used in stomach ulcers. Gargle and swallo fresh cabbage juice to treat for sore throats.

We can make kootu with cabbage or stir fry subzi to serve along with rice, roti etc.  This can be used for making salads also.  My son does not like it over cooked.  If I make subzi for him, it should be crunchy.

cabbage subzi


RAJASTHANI BHINDI (OKRA, LADY'S FINGER, VENDAKKAYA)

Rajasthani Bhindi is a dry subzi made out of Bhindi with gram flour and masala.  You can serve this as it is or with rice as a side dish.

Few months back, I had gone to attend a party where I happened to taste this dish.  You will not believe, I forgot all other items and was concentrating only eating this stuff. 

I asked my Rajasthani friend  the recipe who is staying one floor above mine and made it on the next day being Sunday.  It was liked by all at home.  Since now a days, everyone is health cautious, fried items can be avoided.    But still once in a while chalte hai yaar  attitude can be adopted and enjoyed as the climate also demanded something hot, crispy, crunchy.  So the dish was made today which I am sharing with you.



Rajasthani bhindi

Thursday, 13 June 2013

GREEEN CHILLI SUBZI

I happened to taste the green chilli subzi in  my cousin's place but she had made it with sour curd.  I thought of making some changes in it and tried the recipe according to my choice which I am sharing with you all.


Chilli subzi, when you hear the same, the first thing comes into mind, Oh! , it will be punchant, yes it is punchant little bit after all chilli it is. But with the other ingredients added in it can reduce the hotness of the chilli and ofcourse, you are having it with as a side dish only and not as a main dish.  
Once in a while you can try such kind of recipes and enjoy.

green chilli subzi


Sunday, 9 June 2013

RAW MANGO SWEET PACHADI

Raw mango sweet pachadi is made with raw mango and jaggery.  During the season, this dish is almost part of the menu once in a week in our house.  It is a very easy and simple prepartion and served with plain hot rice and papad.







Friday, 7 June 2013

KOTHAVARAKKA SUBZI (CLUSTER BEANS)

Kothavrakka, kothavrakkai, cluster beans, gawar beans, mattkayalu, is known as in different names,  we are familiar with.  various dishes are made out of this in different regions.  we can also make vattal out of it.  vattal means it is cooked with salt and turmeric and dried in hot sun.  when it is fully dried, you can store it in airtight container and keep it.  It is fried in oil and consumed along with sambar rice, rasam rice, curd rice, dal rice etc. and even used to make kuzhambu.

It has got slightly a bitter taste hence most of the children avoid eating this.  In my early child hood, I never used to like this as it has got little bit of bitter taste hence i always tell amma please do not make this bhaji but she used to say you must eat  everything whether it is sweet, sour, bitter whatever it is.  Hence I used to obey her and developed the taste of bitter gourd, kothavarakkai etc. Thanks to her for making us to eat compulsorily all the vegetables.  while we can make thoran, gravy subzi, dry subzi, usili etc, let us take a look at this recipe nowI
KOTHAVARAKKA  SUBZI


Wednesday, 5 June 2013

BHINDI STIR FRY (LADY'S FINGER SUBZI)

 Bhindi is also known as  Okra, Lady's finger, Vendakkaya.  This ia a popular health food due to its high fiber, vitamin C and folate content.  Okra is also known for being high in antiodidants and goods source of calcium and potassium.

This has got a sticky nature when cooked.  To remove the stickiness, you can either put little cocum or rava or lime juice, vinegar etc.  

This vegetable has the capacity to reduce the blood sugar level if consumed daily. After cutting both the ends, put in water and keep overnight.  In the morning, in empty stomach, drink this water continuously for a month and see the difference in the sugar level.

See the health benefits of bhindi  health-benefits-of-bhindi-okra-ladys.html





Tuesday, 4 June 2013

CAULIFLOWER STIR FRY (PHOOL GOBI)

Cauliflower or phool gobhi stir fry.  Though I am not keen in eating this vegetable so as my children, I make it a point to put some florets while making Pav Bhaji as it gets mixed in it well so that my children do not remove it and put aside.  It contains a good source of minerals such as manganese, copper, iron, calcium and potassium apart from vitamin B, C & K.

We can make the subzi with some other vegetables like carrot, potato, green peas or mixed veg, onion etc.  My husband is very fond of this and he prefers the plain subzi.




Sunday, 2 June 2013

ALOO JEERA OR JEERA ALOO

Aloo jeera or jeera aloo  is a dry subzi prepared with potato.  This is a simple dish for the potato lovers seasoned with cumin seeds and mustard seeds and can be served as a  side dish.

 Dry aloo subzi goes well with chapati, puri etc.  I love this directly from the pan to the plate with a dash of lime and lots of coriander in it.  I like  coriander and if i get a chance to use it, I use it liberally.  

The flavour of cumin and dhania powder makes it more tasty than the normal aloo subzi.Aloo subzi is the favourite dish of everyone and can be enjoyed with roti, phulka and poori.  This can be served as side dish too.


MOONG SPROUT STIR FRY (DRY SUBZI)

Sprouts contains proteins, vitamins viz. A, B,C & K and easy to digest.  Once in a week, we must include this in our diet.  We can make sprouts salad, stir fry or make gravy based curry too to serve along with roti, phulka and Pav.

There are various health factors in the sprouts.  The sprouts can be just put in boiling water, kept for a second and remove it.  this can be had with dash of lime and sprinkled salt on top of it as a breakfast.

  Refer the health benefits of sprouts posted separately.  health-benefits-of-sprouts.html

moongsprouts stir fry


This is an easy to make dry subzi.  Can be eaten as a snack with  little lime juice  and chat masala in it or as a side dish for rice, chapati etc.

METHI SPROUTS SUBZI

Methi sprouts is one of the healthiest sprouts, good for diabetic people.  This is a diet friendly subzi.   The sprouts can be made at home.  After soaking the methi, you must wash thoroughly and keep the same covered to sprout.

This sprout can be had as it is in the morning in empty stomach.  We can make soup out of it.   This recipe I had shared with www.simpleindianrecipes.com.  Another variety of making this subzi shared with www.simpleindianrecipes.com is here.

 The subzi goes well with rice and roti too.

METHI SPROUTS SUBZI


Thursday, 30 May 2013

AVARAKKA PORIYAL (PAPADI DRY SUBZI)

Avarakka, known as  also Papdi in Hindi.  We can make varieties of subzi with this vegetable.  Poriyal is a side dish served along with rice, chapati.  In the South Indian household, varieties of poriyals are made with Avarakka, cabbage, carrot, beetroot etc.

We can also make vattal means a dried form of vegetables which can be sun dried and stored.



watch youtube:  avarakka poriyal, flat beans subzi, papadi dry subzi

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