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

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

TENDER MUSTARD GREEN WITH CARROT


During winter, we get mustard greens, bhatua to make sarson ka saag.  with the     makai ki roti.    

There was  pot with turmeric plant  in the balcony so I thought of putting some mustard seeds in it.  You see the greens below in the pot.



I could get only a small bunch of this hence I added a small carrot and made subzi out of this.  All the leafy vegetables are good for health hence we can grow them in our balcony with little extra effort.


VIDEO:  TENDER MUSTARD GREEN WITH CARROT
Let us look at the recipe now:

THANKS FOR VISITING THE BLOG.  YOUR SUGGESTIONS ARE MOST WELCOME.

Ingredients:

1 bunch of  tender mustard greens
1 medium size carrot chopped
1 tsp oil
1/4 tsp cumin seeds
1/2  tsp mustard seeds
1 onion chopped
1 green chilli slit or a pinch of red chilli powder or garam masala  (of your choice)
turmeric powder
salt






Method:

Heat oil in kadai.
add the mustard seeds, when it splutters,add cumin seeds
when it sizzles, add the onion, saute till transparent.
add the chopped mustard greens, carrot, salt, turmeric powder,saute, for few minutes. (if you are using green chilli add the same with the onion.  If you are using garam masala, add at the end of the process and remove from flame or if you are using chilli powder, add after you pur the greens carrot salt and turmeric powder).

the subzi is ready to serve

 


You need not cook the carrot till it is very soft.


Saturday 31 January 2015

BEETROOT GREEN PORIYAL

Beetroot green poriyal is very tasty and easy to make.  Whenever I get the opportunity to pick up the greens, I never miss it as I would like to personally eat this dish along with rice and curd or rasam.  I also made pulivitta masiyal with this.

Since leafy vegetables got lot of health benefits, do include this greens in your menu atleast twice in a month.

Let us look at the recipe  now:




Saturday 17 January 2015

KOORKA MEZHUKUPURATTI

Koorka is also known as seemakizhangu, chivakizhangu in malayalam, chinese potato in english, siru kizhangu in tamil and sambrali in kannada.  It is grown in Kerala, Tamilnadu, Karnataka, Sri Lanka, Malyasia, Indonesia and Thailand.

It is a seasonal tuber with hairy, muddy and cleaning is a difficult task.  It has got a unique flavour and taste hence I prefer to cook it with minimum spices so that the taste, aroma is not overpowered by the spices.  In fact I prefer to make the meuzhukupuratti with coconut oil and serve with sambar rice or rasam rice.  You can make various dishes out of it viz. molagootal, kootu, stir fry or can deep fry and add masalas like we prepare the dishes with the normal potatoes. slice it and fry like chips and then add chillipowder and salt in it or with black pepper powder.

You can either pressure cook and peel off the skin or put it in a sack and beat it against a rough surface for 5-6 times, most of the peel comes out then put it in water and start removing the remaining peel with the backside of the knife.  Though it is difficult to clean this vegetable as it is time consuming,  the end product is YUM and it is worth the hard work.  The leaves somewhat looks like mint leaves and got a peculiar smell when we remove the kizhangu from the earth.

The koorka kizhangu is the most important ingredient during sankrant and pongal.  While making Ven pongal my Mom in law used to put 4-5 kizhangu in the rice.

Let us look at the recipe now:





Sunday 4 January 2015

KNOL KHOL GREENS SUBZI, KOHLRABI GREENS SUBZI

Kohlrabi, also known as knol khol or German Turnip,  is a stout, round, tuberous vegetable.   we can make various dishes out of it.  The greens are also equally good to make subzi which I made today.  I love to eat the greens with curd rice especially. or  Kohlrabi tops, like turnip greens, are also very nutritious greens abundant in carotenes, vitamin-A, vitamin K, minerals, and B-complex group of vitamins.

The Kohlrabi root is frequently used raw in salad or slaws. It has a texture similar to that of a broccoli stem, but with a flavor that is sweeter and less vegetal. Kohlrabi leaves are edible and can be used interchangeably with collards and kale.  Kohlrabi is an important part of the Kashmiri diet  and one of the most commonly cooked foods. It is prepared with its leaves and served with a light gravy and eaten with rice.





HARBARA LEAVES SUBZI

Harbara is fresh green chick pea.  I never tried the subzi with the leaves till such time I saw recently with the vendor, the fresh green leaves.  I asked him how to make subzi out of it, he explained to me the recipe which I am sharing with you.

Leafy vegetables are always healthy.  Why should not we try the seasonal vegetables?

harbara leaves subzi  video

Friday 2 January 2015

AGATHI KEERAI PORIYAL


Agathi keerai has innumerable heath benefits. It is rich in vitamin A, calcium and iron. It has cooling properties, that is the reason it is consumed when breaking fast on Dwadasi. It helps in digestion,  relieve constipation as it has laxative properties, balances pitta and kapha.  It is slightly bitter in taste but after making the subzi, will not feel that bitterness. Being rich in Vitamin A, it is considerd good for the eyes also. The  flowers also has many medicinal values but it should  not be consumed very often and those who are under medication should not take it as it will reduce the power of medicines.  
Today I prepared the same with some moongdal, onion etc. but after fasting when it is made, normally onion s are avoided.


It is known as Agathi keerai, ponnangantikura, ponnanganni keerai, agasti etc.

video: agati keerai poriyal

Wednesday 10 December 2014

MATTAR POD KOOTU

When you buy next time the fresh green peas, do not discard the pods.  the same can be used for making lovely subzis.

I have already posted two subzis.  this is the third post.  mattar pod subzi


Mattar pod kootu is a side dish I prepared for the chapati and also to be served along with the sambar rice today.  If you add little more water and make into a running consistency, it can be called as Molagootal and served as a main dish too.

The preparation is with coconut based gravy and a mild dish.  Even the small children can be fed with this as it is not spicy at all.



video: mattar pod kootu

Let us look at the recipe now:




Ingredients:

1/2 cup mattar pod chopped (see the video how to clean the mattar pod)
1/4 piece of potato chopped or a small potato
fistful of sweet corn
fistful of fresh green peas
1/4 cup moong dal
turmeric powder
salt

Tempering:

1 tsp oil
1 tsp urid dal
1 tsp mustard dal
a piece of red chilli
curry leaves

to roast and grind

1 tsp oil
1 tsp urid dal
1 small piece of red chilli
2 tbsp grated coconut
1/4 tsp cumin seeds

Method:

Heat oil in kadai, roast the urid dal and chili, keep aside.  grind together with the coconut and cumin seed by adding little water to a smooth paste.

wash and soak the moongdal for 15 minutes in water.

In the same kadai, boil water.  add the moongdal, vegetables in the water and cook till soft by adding turmeric and salt.  ensure that the same are cooked till soft and not mushy.   add the ground paste in it and bring to boil.  temper with the ingredients mentioned under tempering.  serve hot with chapati or as a side dish for sambar, rasam rice.

Note:  By adding little extra water, it becomes molagootal an can be served as a main dish too with rice, chapati.



Monday 8 December 2014

BHATUA KOOTU

Bhatua is a leafy vegetable which is added to the sarson (mustard greens) for making sarson ka saag.  Recently I made sarson ka saag and a cup of bhatua was balance in my fridge.  Though I have not made any dish with this greens, I tried the kootu today.   The kootu is made in different ways but this is a unique one you will agree with me.

I used little moongdal, coconut paste made for avial.  something weird right.  What happened was I made avial today and the coconut paste was too much for the quantity of vegetable I boiled.  So I had kept some paste of that which I used for this kootu.




Saturday 6 December 2014

MATTAR POD SUBZI

Before reading this recipe, request the viewers first to watch the video how to clean the matter pod.

During winter, we get lot of matter i.e fresh green peas.  Though I do not like this much, at times, it is ok for me to make the subzi. 

Yesterday, my colleague, Mrs. Ranjana Narkar brought the subzi made out of the pod.  I was quite surprised as it tasted awesome.  As usual, when I taste something different, I always ask for the recipe and she shared the recipe with me which I am sharing with you all.  I am sure, definitely you all will like it.

I would like to share some important thing about this subzi is that while peeling the pod, you have to be very careful as a thin membrane like part which looks like a plastic piece after removing it.  It has to be removed very carefully.  I am making this subzi for the first time and it came out very well.  While peeling the pod, you will be bored and give up.  But once your hand is set on to it, you will not stop yourself.

I have taken video of the same and uploaded on you tube. how to clean the matter pod.
mattar pod subzi



  You can watch that and go ahead with making the subzi.  Remember, you need tender pods and not the dried ones.


Friday 21 November 2014

BANANA PEEL PULIYITTA KOOTU

Hi viewers, 

Thanks a lot for viewing my blog.  I am presenting a simple and easy kootu variety with best out of waste product.  Yes, that is the banana peel is normally discarded.  We can make a variety of dishes with this.  One such dish is the kootu I am sharing with you.

It is basically prepared in the tamarind sauce.  But if you have any problem in consuming the tamarind, you can also use amchur powder or kokam in place of it.



Saturday 11 October 2014

CARROT SPRING ONION SUBZI

Carrot, spring onion subzi is very easy to prepare. The fresh spring onions adds the flavour to the subzi.  Quick and easy subzi, even children can make it.  I ran out of subzi in the fridge and had a bunch of fresh spring onions with greens and two carrots.  Since I was alone at home, that was sufficient for me to have it with plain rice, and a gooseberry chutney.

carrot spring onion subzi

Let us look at the recipe now:

Thursday 2 October 2014

IRUMBAN PULI SUBZI

Irumban puli or bilimbi it is known as is sour in nature but the pickle and subzi was very nice.  I have already posted the bilimbi-achar-irumban-puli-pickle  recipe.  Yesterday, I was thinking what to do with the left over bilimbi after making the pickle.  I tried subzi with sweet potato and it was very tasty with rice and chapati.

Irumban puli  in English is known as  tree sorrel or cucumber tree.  In India, it is known as bilimbi, irumban puli, chemmeen puli, bimbul, orakkaapuli, bimblin etc.






Monday 25 August 2014

CHEEDAI SUBZI

Cheedai is prepared during Janmashtami, Gokulashtami.  there are two varieties one is vella cheedai (jaggery - sweet version) & uppu cheedai (savoury version).

After the gokulashtami, few cheedais were lying in the container which had lost the crispiness.  Since I do not want to throw them away, I prepared subzi out of it.

Saturday 19 July 2014

BRINJAL GOTHSU, KATHRIKAI GOTHSU

Brinjal gothsu is prepared in tamarind gravy with some tomatoes and onions.  this can be served with idli, dosa, chapati too.  It is a simple preparation and will be loved by everyone. I made it slightly in a different way and it was too good to have with dosa and chapati.

Here I am sharing my version of gothsu.


Monday 14 July 2014

BANANA SKIN THORAN, BANANA SKIN STIR FRY

Banana skin (nendrankaya) is used to  make thoran or stir fry subzi in Kerala. After peeling the same for making the chips, the skin is chopped very finely, along with vella payaru it is called (lal chowli or red chowli or karamani), this subzi is made.  I normally eat the same with Curd rice as I love the taste of it with curd rice apart from serving the same with rasam rice or sambar rice.  Banana skin can be used for making thogayal, chutney too.



Saturday 31 May 2014

RIDGEGOURD SUBZI

I have heard about ridgegourd peel chutney.  To try this I bought ridgegourd otherwise, we never used to eat this vegetable.  Slowly, I started developing taste for this, but not my family members.  However, I tried subzi, paratha etc. and was a hit as my family members did not understand how I made parathas and never bothered to tell them.

Since it is very spongy, easy to cook and tasty too.  Before writing the recipe, would like you all to read the information, health benefits of this vegetable and  enjoy this delicious dish for chapati, roti and with rice too.

ridgegourd subzi, turai subzi

Monday 14 April 2014

CLUSTER BEANS WATLI DAL

I have already posted watli dali recipe in my blog.  Watli dal is basically prepared with chana dal, bengal gram, kadala paruppu.  I  had olnly 50 gms of cluster beans with me ( no one eats at home) only I eat, I was thinking what to do with such small quantity.  Hence thought of making it as watli dal.

It goes well with plain rice, chapati.   watch youtube: cluster beans watli dal



Monday 17 March 2014

MIX VEGETABLES CURRY WITH DAL

Bachelors are finding it very difficult when they settle down in some other parts of the world, once they leave home.  Some are smart enough to manage and some are not.  Food is a major issue for them.

The world has advanced to such an extent,  everything is a click away.  You get any information you want through internet. There are various sites and blogs to help you out to cook easily within a short span of time.

Hence I have decided to plan shoot videos, cook some easy dishes for them and upload on blog as well as on YouTube.  I hope they will definitely take advantage of these kind of blogs and YouTube and solve their problems and issues related with food.

mix veg curry with moongdal


Wednesday 12 March 2014

MAKAI PALAK, SWEET CORN PALAK, SPINACH CORN SUBZI

Makai palak is a very tasty dish with hot roti, parantha, rice.  I love to eat with rice any kind of palak preparation.  The combination of sweet corn and palak makes this wonderful and will be liked by everyone as I have made it less spicy.  If you wish, can add more spices according to your requirement.  Palak has abundance of Vitamin K, A, magnesium, iron, calcium, Vitam K, A, C, B2, B6, C.  It is also a great source of protein, phosphorus, vitamin E, zin, dietary fiber and copper and omega 3 fatty acids.  It is less in calories, fat free and cholesterol free.  Also available in abundance.


makai palak, sweet corn palak, spinach corn subzi