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

Tuesday, 1 August 2017

TAKALA SUBZI, CASSIA TORA SUBZI

I always search for new items to be cooked during the seasons.  One such dish is Takala subzi i.e. cassisa tora subzi. This is grown during the rainy season as a weed. In Kerala, we used to pluck the yellow flowers of this plant for making the Pookalam i.e. flower rangoli during Onam festival.  But I never had the idea that the leaves are edible and used for curing various kind of diseases.

Cassia tora is known as Takara in Malayalam and Takala in Marathi.This plant has many uses.  The plant and seeds are edible. Young leaves can be cooked as a vegetable while the seeds are a good substitute for coffee.

It is used as a natural pesticide in organic farms and its powder is most commonly used in the pet food industry.

Cassia tora tea is a herbal, pure, natural and non-polluted green health beverage. In the Republic of Korea, it is believed to rejuvenate human vision.  it has been used for treating skin diseases such as leprosy, ringworm, itching and psoriasis and also for snakebites. Other medicinal provisions from plant parts include balm for  arthritis  using leaves of Cassia tora.

After going through the net, I found the various usages of this plant.  Futher, my colleague also brought the subzi of this. Though she made it in a typical way, I used my additions to it.

Now let us look at the recipe now:


TAKALA SUBZI,CASSIA TORA SUBZI


Saturday, 4 February 2017

BER SUZBI



After posting the ber chutney and molagootal,  here is another subzi made out of the ber fruit.  There is no need for me to brief about the benefits and brief about this fruit as you must have already come to know from the above two posts.


The subzi I made with the fruit can be served with roti and rice too as side dish.  It is a simple preparation as you make the regular subzis with your coriander and chilli powder and tomato etc. etc.  Though the fruit does not have a particular taste when it is made, it is really tasty with the masalas we put in it and for a change, you can really relish this.


Let us look at the recipe now:



Saturday, 3 September 2016

PUMPKIN LEAVES STIR FRY

Pumpkin leaves are high in Calcium and also are good source of Vitamins A, B6, C, protein, riboflavin, niacin, thiamin flolate, iron, magnesium,phosphorus, potassium and manganese. 

Most of the people do not know that this leaves are edible.  All leafy vegetables are good for health.  I remember during my childhood, mother used to make this poriyal.  We also used to make poriyal with chowli leaves i.e. payar leaves.  It tastes good with specially curd rice and I love to eat all leafy vegetables with curd rice.  We can also make molagootal and  the subzi with tomatoes.

 other posts:

usli style patra,
pumpkin leaves patra 
pumpkin leaves subzi with tomatoes
pumpkin leaves molagootal 
pumpkin leaves poriyal 
  
I have posted the poriyal recipe.  we can make it the way we want by adding the  dals according to our taste.  Either you can add bit of moong dal, or chana dal or tuvar dal or plain or with some onion etc.

Here I am giving you the version with moongdal.

Let us look at the recipe now :

Tuesday, 30 August 2016

PUMPKIN LEAVES SUBZI WITH TOMATOES

Here is the third recipe with pumpkin leaves.  These leaves are bit rough to handle as there is tiny thorns in it but unharming.  We can remove the thorns gently or cut the leaves as it is after washing.  

As you all are aware, the leafy vegetables are having many health  benefits and it is available now, I am preparing the subzi with it.  

Recently I have posted the poriyal and molagootal and now with tomatoes.  If you wish you can add some other vegetables like carrot, potato, sweet potato etc. for making the poriyal and molagootal and with subzi too.

Let us look at the recipe now:




Wednesday, 8 June 2016

BAKED BRINJAL

Baingan bharta is a famous North Indian dish served along with roti.  The brinjal used for making this dish is used here for making the baked brinjal wth some tomatoes cooked with honey and sugar spread on top of it.

I always say that this is a vegetarian fish jokingly to my children.  I love the brinjal curry, kootu, poricha kuzhambu with karamani, bharta, bhajia etc. made out of baingan ie.. brinjal.  Since so many days, I wanted to make the brinjal marinated with some masala and baked.

Last week I got the opportunity to try this as I was having lot of time in the evening and had planned to make hence I had purchased the baingan.

Now let us look at the recipe now without wasting time much.




Wednesday, 17 February 2016

KOVAKKAI PORIYAL, IVY GOURD STIR FRY

Kovakkai, ivy gourd, thenli, tindora it is known as.  The white fleshy part of the thenli tastes like cucumber.  We can make kootu, stir fry subzi, along with black chana and pickles too. It can be served as a side dish for chapati, rice etc.

This vegetable contains Vitamn C, also filled with the set of vitamins such as beta-carotene, Vitamin A, Vitamin B1 & B2, in addition the properties of anti-anaphylactic as well as anti-histaminic.  It is believed that consumption of this veggie helps to lower fever. The prsence of anti oxidants in this veggie assists our body by eliminating various illness conditions, as per the study.




Sunday, 31 January 2016

ONION FLOWER SUBZI

When my cousin contacted me long time back to give her recipe for making subzi with onion flower.  I was quite surprised that onion flowers are available in the market.  Seriously, I have not seen them before till such time, I bought it yesterday from the vegetable vendor.

When she asked me about the recipe, I told her to explain to me how it looks like and honestly, I searched in google but could see varieties of onion flowers and was stunned to see the colourful pictures.  However, I gave her the recipe comparing the same with the green onion or known as spring onion subzi.

When I got them yesterday, I decided to make the subzi with potato and the fresh onions from the spring onion.  It was quite tasty and loved  it along with the phulkas and rice.

One must adopt the practice of including greens in their diet atleast once in a week. greens are always good for health.  video



Sunday, 24 January 2016

RADISH GREEN SUBZI

Greens are always good for health.  I always try to make use of the greens of radish, beetroot, colacasia, knol khol etc.   Here I have used the greens of radish and made a simple dry subzi out of it.





Sunday, 4 October 2015

PEAR, PEAS SUBZI

I have posted pear pickle recipe.  Now I am presenting an easy subzi made out of pears, peas and capsicum.

We had some pears which was bit sour, firm and no one liked to eat this fruit.  Since I cannot waste it, I thought of trying a subzi out of this and came out well as an accompaniment for roti, phulka.
Pears Subzi

Sunday, 19 July 2015

LOTUS SEED SUBZI

Lotus flower is offered to Goddess Lakshmi and you can see her sitting on the Lotus flowers.

The lotus flowers, seeds, young leaves and rhizomes are all edible.  In Asia, the petals are sometimes used for garnish, leaves are used as a wrap for food.  Various parts of the Lotus are also used in traditional herbal medicine.  The fruits are conical pod with seeds contained in holes in the pod.  When the seeds are ripe, they become loose in the pod and then tips down towards the water releasing the seeds.

The lotus stem is eaten in almost all parts of India by making pickles, subzis, vattal etc.

Lotus seed subzi yet another invention of mine today along with the soup.  The subzi was quite tasty with phulka and rice too.  A short note on lotus flowers and seeds.
Now let us look at the recipe now:

other recipes with lotus stem:  lotus stem subzi,  lotus stem chips, lotus stem pickle,  lotus-seed-soup, lotus seed subzi

Sunday, 12 July 2015

APPLE SUBZI

Apple subzi is very easy to make and tasty along with the phulka, roti.  You can make it dry or with gravy too.  The apple which I bought had a bit sour taste, no one dared to eat that.  So I thought of making subzi out of it and liked by all.  

I have also  shared  apple pickle  recipe with  simpleindianrecipes.com  before I started my blog.  See other pickle recipes in Pickle recipes in my blog. see the apple methi sprouts pickle.

Every day it is a question mark what to prepare as accompaniment for Roti.  Since I was the only person to eat as others opted for rice variety, I thought of making this simple and easy subzi which was awesome.  




Let us look at the recipe now:

Sunday, 7 June 2015

SUBZ HARA MASALA

From the name itself, you can make out that the vegetables are cooked in green gravy.  subz means vegetables and hara masala means green masala or gravy.  Almost every day, you land up making the subzis in tomato onion based gravy so sometimes a change to the green gravy is always welcome.  the main ingredient in the masala being the coriander leaves which is good for the people who are suffering from diabetic.



Now let us look at the recipe now:

AMLA SHEPOO SUBZI

Amla and shepoo both are having medicinal values and good for health.  Both are good for diabetic people.  Having calcium in it, good for bones, helps in digestion.  dill leaves helps in curing the gas problems.

We must add both these main ingredients in our daily diet atleast 3-4 days in a week.  Since amla has got a different kind of taste, and dill leaves are having a peculiar taste, both blended together makes a very nice subzi and can be served as a side dish.




Saturday, 25 April 2015

ALOO MATAR

Aloo matar is an easy preparation when you have sudden guests provided you have green peas in the fridge.  Aloo is always available at any time.  You can make it dry, with rasa means in gravy too.
Goes well with chapati, roti, phulka.  It is a very simple preparation and will be liked by all.
Aloo matar


Wednesday, 25 March 2015

CAULIFLOWER SUBZI

Cauliflower is rich in  nutrients, cauliflower or cabbage flower is one of the commonly used flower-vegetables. Its compact flower heads hold numerous health benefiting phtyo-nutrients such as vitamins, indole-3-carbinol, sulforaphane etc., that help prevent overweight, diabetes and offer protection from prostate, ovarian, and cervical cancers. It is very low in calories.  It comprises of several health-benefiting antioxidants and vitamins in addition to be low in fat and zero cholesterol.
  • Fresh cauliflower is an excellent source of vitamin C,  vital B-complex groups of vitamins such as folates, pantothenic acid (vitamin B5), pyridoxine (vitamin B6) and thiamin (vitamin B1), niacin (B3) as well as vitamin K. These vitamins is essential in the sense that body requires them from external sources to replenish and required for fat, protein and carbohydrate metabolism.
  • Further, It is an also good source of minerals such as manganese, copper, iron, calcium and potassium. Manganese is used in the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Potassium is an important intracellular electrolyte helps counter the hypertension effects of sodium. 


Saturday, 7 March 2015

SWISS CHARD PORIYAL

Swiss chard poriyal I made to serve along with chapati, rice.  It is an easy preparation and loved it like the normal green veg poriyals.

Chard  is a leafy  green  vegetable  often used in Mediterranean cooking  Chard has shiny, green, ribbed leaves,  that range from white to yellow to red, depending on the cultivar.  Swiss chard is high in vitamins A, K & C.   It is also rich in minerals, dietary fiber, and protein.


  

Friday, 6 March 2015

KOTHMIR SUBZI



Kothmir or green coriander is very good for health.  The juice taken in empty stomach helps in reducing the sugar level  in the body thus suggested for diabetic patients.  Otherwise also, it gives a good taste and aroma in the subzi or dal or sambar.
The chutney made out of this can be spread in bread while making sandwich, chaat items etc.
The subzi was quite tasty along with carrot.


Wednesday, 4 March 2015

PURPLE COLOUR CABBAGE SUBZI



Whenever I see something different kind of vegetables,  I always pick up the same.  Though I have seen this purple cabbage, my children never allowed me to buy this.  Yesterday, when I was in the market, I could not resist as it was a small one weighting around 250 gms which I picked it.
After preparing the same, my daughter said, there is no difference in taste between the white one and this one. 
I prepared the thoran differently this time as my daughter would not eat the coconut if I put it. 

Tuesday, 24 February 2015

MIX VEG SUBZI WITH DRY FRUITS (NO ONION NO GARLIC)

Mix vegetable subzi with dry fruits is very tasty without onion and garlic.  When I recently visited my cousin's place, she had made this subzi and told me Didi, a recipe for you.  She gave me the recipe and i am sharing it with you all.  I am sure, you all will love it along with roti, chapati, phulka whatever.

very easy to make and will be loved by all as we are including lot of vegetables and nuts.



Saturday, 7 February 2015

CHIVDI STIR FRY

Chivdi is a locally available green vegetable with tiny leaves.   I feel it grows like the grass as I could not see any information while surfing due to lack of information about its name.   In my lifetime, I have not seen this till few months back when I went to the market.  The vendor told me that we can make dal, stir fry subzi out of it so I tried my hand on it.

Since there was lot dirt and mud in it,  I had to pick the same very carefully and put it in water for around 30 minutes to settle down the mud.   took it out from the water and again put in water for another 10 minutes to clean the same perfectly.

It does not have any specific taste or flavour but I liked it. Hence the recipe is shared with you too.  If any one can provide me the english name and more information, will be grateful.


recipe for the dal

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