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

Tuesday, 1 August 2017


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:


Saturday, 4 February 2017


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:

Sunday, 29 January 2017


I have got the habit of watching food and travel channels because we get to know various places and the food habits of that particular region / state/country.  Since we are connected with food through our blog, it is an interesting channel for us to pass our time.

As I was watching the Travel XP channel, I happened to see them cooking the  tender banana false stem.  Though I do not remember, the ingredients put in for cooking the same due to some work in between could not be noticed and missed the recipe.  However, I saw them cutting the baby plant for preparing the subzi.

Since then I was also thinking of making the subzi out of it.

Recently, we had Satyanarayan Pooja in our Society and the Baby plants are used for the Pooja.  I brought the baby plant and removed the outer false stem till such time I got the tender stem. video

I cooked the subji out of it and to my surprise, it was really really delicious.  Here I am sharing with you the recipe and giving below little brief about the benefit of the banana plant.

Let us look at the recipe now:

Saturday, 17 September 2016


I have posted a recipe of tomato onion  chutney but this chutney is different from the one already posted.  This chutney can be served as a side dish for chapati, phulka etc.  

One of my colleague had brought this for lunch as we all sit together and share our dishes in the afternoon.  She said tomato chutney gya (means take tomato chutney) I wondered it was not looking like the chutney we make but was like a side dish. When asked for recipe she explained to me but was a simple recipe and easy one to make at home with tomato and onion and some crunchy peanuts and a lovely dish too.

Let us look at the recipe now:

related posts: carrot onion tomato chutney, cherry and tomato chutney

Saturday, 3 September 2016


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 :

Sunday, 28 August 2016


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. (recipes coming very shortly).

You can also serve this along with sambhar rice, rasam rice or with chapati too as a side dish.
 To remove the thorns, gently break a small portion off the top of the stem and  drag it down the leaf. As  you do this,  you will notice some of the fibers peeling off. Pull through the entire leaf and continue to do this until most thorns have been stripped. When done peeling the from the stem, turn the leaf over and peel the fibers and thorns directly on the leaf.  Even if you do not do this, you can directly use this, as I do.
In Mumbai we get these leaves during August/September.
Now let us look at the recipe 

Saturday, 30 July 2016


Navratan Korma is a rich gravy based curry to serve along with roti/naan/phulka etc.  It is rich since lots of dry fruits, cream etc are added to this.  Navratan means nine jewels.  So nine vegetables are included in making this tasty curry.  

You will feel that the preparation of this dish is quite a lengthy procedure, but if you make for two to three times, then will be very easy for your next attempt.

It is also easy for the parents to feed their children those who are reluctant to eat the vegetables.

Let us look at the recipe now:

Friday, 22 July 2016


Masala dosa is favourite of all especially the potato masala.  Since I did not have potato at home and my daughter also do not want to eat potato, I tried making the masala with the raw banana and liked it very much along with the crispy dosa.

The method of preparation is same as Potato masala only replacing the same with raw banana.  Though the taste is absolutely different from the potato masala, once in a while you can  relish the same  in this variation and enjoy the dosa with sambhar and chutney.

Let us look at the recipe now:

Monday, 11 July 2016


Veg Kurma is a side dish prepared with mixed vegetables with mild spice which can be served with Chapati, Idiyappam etc. and it is very rich in taste.  There are variations in each kurma recipe  as some people add cashews or roasted dal (pottu kadalai).   I decided to prepare my own way and it was a hit at home as well as my brother and family liked it very much.  I served it along with Idiyappam for the breakfast along with coconut milk and morukootan.

Since various vegetables can be used for making this dish, it is an added advantage for the parents to feed their children who are fussy in eating the vegetables.

Let us look at the recipe now:

Saturday, 25 June 2016


Calabash, bottle gourd or white flowered gourd, sorakkai, dudhi, lauki are the names for this vegetables.  It is also known as opo squash or long melon, is a vine grown for its fruit, which can either be harvested young and used as a vegetable or harvested mature, dried and used as bottle, utensil or pipe.

They grow in a  variety of shapes, can be huge and rounded,small and bottle shaped or slim and serpentine.

It has got many health benefits hence you can include this vegetable atleast once in a week in your diet.
Lauki dry subzi

Saturday, 4 June 2016


Mango season is still on and one more mango recipe here for you to relish.  My neighbour prepared this dish and was very tasty.  I liked the bitterness of methi and the sweetness of mango which goes well with roti, phulka.  I loved to eat it along with plain rice and ghee too.

Since mangoes are seasonal, before the season ends, you can try this recipe.

Thanks to Sarika Bapna for the recipe.

Let us look at the recipe now:


Vazhapoo usli is a dry subzi prepared with  tuvar dal, chana dal and vazhapoo i.e. banana flower, banana blossom it is known as.  This can be served along with sambar rice, rasam rice, curd rice and I like to have it with chapati too.  

Maharashtrians prepare the subzi along with black watana.  My friend used to bring this subzi along with soft  big chapatis her mother used to make and started liking this dish.  We used to prepare sambar and thoran with it.

Recently I prepared the beans usli (not a regular item in our house), I though to of trying the vazhapoo also.

Let us look at the recipe now:

few recipes of banana flower: sambar, thoran, rice, raita

Sunday, 29 May 2016


Beans pariuppu usli is a dry subzi made with beans, chana dal and tur dal.  It is very tasty and can be served with sambhar rice, rasam rice, I prefer to have it with.

Normally, the dals are soaked and ground to a paste with red and green chilli, steamed and crumbled and added to the cooked beans with tadka.  But I made it in a different way.  

The same can be prepared with Vazhapoo, cluster beans, carrot, cabbage, broad beans  etc.  Maharashtrians make watli dal with raw mango.  

Sunday, 8 May 2016


Mango seed has got medicinal values.  The dried mango seed can be rubbed in the chandan paste making stone and can be consumed for stomach related issues.

In the olden days, my mother used to say Manga puliku mara puli means for making the mango subzi, we have to put the tamarind also.

I got to taste the subzi from my neighbor who is a Jain Marwadi.  She makes various items which are quite new to me and is a source for new recipes.   Though  I am aware that the mango seeds are edible and have got medicinal values, never ventured to try the same.  However, recently I came across one T V show in which the dried mango seeds are used for making pickle.

Hence I tried to sun dry some mango seeds and kept.  When the neighbor gave me the dish, I was so excited to taste it and liked.   Now I am making a subzi out of this and sharing with you.

Let us look at the recipe now:

Saturday, 16 April 2016


Potato stew is a simple side dish recipe which can be served with puttu, idiyappam etc.  But my daughter loves to have it with Bhakri (any kind of bhakri) hence I make this for her.

It is a mild dish prepared in coconut milk.  If not coconut milk, I use fresh cream also, but the taste differs.  I never use the ready made coconut milk as I prefer to take the pain of making the coconut milk at home.

It is a kerala special dish with puttu, idiyappam which they serve steaming hot  in banana leaf which I love to eat.  If you prefer, you can use the ready made coconut milk.

Let us look at the recipe now:

Sunday, 3 April 2016


Banana raw or ripe can be used for making varieties of food apart from eating the same as a fruit.  We can make chips,subzi etc. out of the raw bananas and the ripe one can be used for making milk shakes,  pan cakes, curries, jams etc.  They can be baked or steamed or wrapped in banana leaves and cooked.
Banana are high in anti oxidants.  They are known to reduce swelling, protect against developing type 2 diabetes, aid in weight loss, strengthen the nervous system and in production of white blood cells due to the high level of Vitamin B6 that it contains.

All the parts of the plant is useful to us right from the flower to the stem (thandu), leaves etc.  Bananas are sliced and sun dried to make powder out of it which is cooked with milk and fed to the babies.  This is quite healthy comparing to the baby foods available now a days. In Kerala, Pazham pori, chips and Nurukku is famous.  Pachadi is also made out of the banana.

Bananas are good for  heart. They are packed with potassium.  Bananas' high potassium and low sodium content may also help protect your cardiovascular system against high  blood pressure.  When you are very tired and exhausted, hava a banana which will keep you energised.  It is high in fiber,  and Vitamin B6 help protect against type 2 diabetes and in weight loss.

Coming back to the recipe normally in our house, we make chips or mezhukupuratti or dry subzi out of this along with dal for chapati.  Since I was lazy to make dal, I thought of making this subzi with tomato and onion for the chapati.

Let us look at the recipe now:


Summer started and we get lot of mangoes, jackfruits during this season.  We make pickles out of tender mangoes called vadu mangai and with the matured mangoes also pickles are  made.  Similarly, we make Idichaka thoran with tender jackfruit and puzhuku.  With the jackfruit bulbs also we make puzhku, pulinkari etc.  

Jam is prepared with the ripe jackfruit bulb and chips are made with raw jackfruit.  We had several trees in our house and varieties which I cannot express now as they all were very sweet and tasty.  

During our childhood, we really enjoyed this fruit.   My servant had gone to native place and yesterday she gave me  the tender jackfruit, tamarind etc.   I wanted to make the puzhuku as I realised that I have not posted the puzhuku.  Hence I decided to make the puzhuku with the tender jackfruit which I served along with Phulka.  It tastes very good with rice actually.

It is made with karamani and a simple preparation which goes well withe Chapati, Phulka and rice also.

Let us look at the recipe now:

Saturday, 26 March 2016


Ole kaju means fresh kaju.  During summer, I have seen the village ladies in the market selling it in Watas means they keep a certain quantity on leaf and price them for Rs.10/- Rs.20/- etc.  If you take three watas, if the cost is Rs.60/- they might give you for Rs.50/- but in this case she was reluctant to give as  the cashews are costly plus getting wet kaju is difficult.

This is a konkan belt dish.  konkan curries are basically prepared in coconut gravy.  Fresh nuts melt in mouth and are very flavourful.  This can be served with bhakari/rice etc.

So far I have not prepared this and wants to try the subzi out of this.  Hence I just bought only one watta i.e. may be around 1/4 cup another 1/4cup I will be adding the dry kaju soaked in  warm water for 8-10 hours as told my neighbour as she is from Konkan.area.

Let us look at the recipe now: 

Sunday, 20 March 2016


Aloe vera has got many medicinal values.  I had already shared a recipe with methi sprouts and tender coconut with   I have shared around 100 recipes with her which you can see in User's recipe in Raji Ramakrishnan's recipe.  

 Today I prepared the  aloe vera with aloo and capsicum and was  good with phulka.

Now a days aloe vera is grown in balcony.  So it will not be difficult for you to get the same.  Aloo is always available at home and the onions.  Hence making this subzi is very easy.

Let us look at the recipe now:


Theeyal is a Kerala dish.  It is somewhat similar to Sambar, another popular dish of South India.  Theeyal can be prepared with mix  vegetables or a particular vegetable like pavakka, bitter gourd or Ulli (known as kunjulli or shallots, potato, egg plant, bhindi, raw mango etc.

This dish is made with the mixture of spices  like roasted coconut, coriander seeds, dried red chillies, fenugreek etc. and tamarind pulp is also used.

Theeyal means "burnt dish" here the coconut is roasted till golden brown in colour  as good as burnt the same.  This dish goes well with rice and included in a traditional sadya menu too.

But I am using the fresh Manathakali which I plucked from my balcony garden.  Let us look at the recipe now:


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