Showing posts with label Side dish. Show all posts
Showing posts with label Side dish. Show all posts
Friday, November 27, 2015
Can I call it Tamarind dates Dip or Imli ka Chutney ?
T here are many times we prepare quick and with minimum ingredients.. and they taste divine and bliss than the ones we do with elaborate preparations.
Tamarind Dates Dip or Red( Lal) Chutney or shall I say just Imli ka Chutney.. is one among them.
Because I make it at home love the addition of Dates and make it more healthy.
My normal method would include boiling the tamarind , dates and jaggery in water for atleast 15 minutes and pulsating them in blender on cooling. But this one was just on the go..... 15 Min.. and ready!
I didnt do any specific planning to prepare this.. Felt just yogurt dip would be incomplete without imli ka chutney for this savory snack.
TAMARIND DATES DIP
For Printed Version click here
INGREDIENTS:
| Tamarind | 1 Cup |
| Jaggery | Less than 1/2 Cup |
| Seedless Dates | 10-12 Nos |
| Red Chilli Powder | 1/2 -1 Tsp |
| Cumin Powder | 1/2 Tsp |
| Red Chillies flakes | 1/4-1/2 Tsp |
| Salt & Black Pepper | A Pinch |
DIRECTIONS:
- Soak Handful of Tamarind in a microwave bowl and warm it for 2 min. Once it cools down and gets bit soft , add in the blender along with jaggery & dates .Blend them all well.Add few drops of water to get the right consistency.
- Dry roast cumin seeds in a pan and corsely grind them.Drop in the ground cumin powder , red chilli powder and a pinch of salt.Alternatively just add the store bought cumin powder.Garnish with sprinklers of crushed chillies. Serve them along with samosa's or could use it chat as well...
- Just pour the required amount of chutney's to be served in a serving bowl and freeze the rest immediately in an air tight container. It would stay fresh for upto 2 months. Just deforst them a couple of hours before use .
Enzoy... my virtual samosa's with the imli ka chutney :)
Cheers
Thursday, November 26, 2015
Dry Cauliflower Curry | Dry Gobi Sabji - No Onion No Garlic Recipe
Cauliflower is UK's kind of staple vegetable and you get them soo damn clean, fresh and in different sizes that one will be tempted to just grab them off the shelf. I was in just a random shopping spree to get them home ,even if we have just had it that week.
Sometimes we tend to get soo greedy too .. That day when I picked this humongous extra large veggie the price was the same as any other x small or small. And that week , we had Gobi Paratha , Pav Bhaji , still nearly more than half Cauliflower left. I had to make something of its own to finish them all.. and I made Cauliflower Curry. Just dry . No Masala No Onion No Garlic.
Growing up in a family where 1 kilo of Onions can last for Two months.. Amma would personally not prefer to use Onions in a lot of curry, There was as such no restrictions , but somehow she never liked it much. Moreover its a No No , if its Tuesday or a Friday. And if there is a festival around the corner, Amma would not buy them at all. Now you could imagine how and why Onions could last soo long in Amma's pantry.
Garlic is one such condiment , that has never visited my maternal home till date. Did we follow Hare Krishna Hare Rama... ?? Oh No!!! Just that it could turn off my mum's palette and she couldn't stand the smell.
But that does'nt mean we were deprived of any North Indian curries or amma compromised with flavors at home ..
Even without them, sabzi taste soulful with a lot of flavors coming just from the vegetable alone.
A perfect on the go recipe , when you want to eat something light.When you want to enjoy it on a festival.Fits perfect for lunchbox series too.
DRY CAULIFLOWER CURRYPreparation +Cooking time 15+ 20 Minutes| Serves 2-3  INGREDIENTS:
DIRECTIONS: Clean the Cauliflower / Gobi head and break them into large florets. Heat oil in a non-stick pan and drop in cumin seeds. Once they begin to splutter, add the cauliflower florets and begin to sauté. About 3-4 minutes after sauté –ing, sprinkle in the powders – Turmeric powder, Chilli Powder, Asafoetida and Salt and give it a good mix. Sauté the entire curry for approximately 10-12 more minutes. In between, at about 6-7 minutes pop in chunked tomatoes and mix. Cover with a lid and cook for another 5 minutes in steam. Check in between, so that the florets don’t get too soft and mushy. Turn off the flame and get the lid off. If you like sprinkle Garam Masala. I didn’t… Garnish with coriander leaves and serve hot with Phulka’s. NOTES: You could add some Potatoes or Peas to this curry/sabji for variation. |
Wednesday, November 25, 2015
Curry under 20 Minutes | Paneer Bhurji
I do not have a new story or a new experience to share this minute when I am drafting this post of Paneer Bhurji. All that I know is , it is simple and can be done in less than 20 minutes..This sabji / curry came into existence since I had half opened packets of paneer from our weekend cooking and it had to be used in a day before it makes its way to the bin. Oh my !! Can you imagine wasting Paneer.. Not at all. Bhurji is a timeless classic. A vegetarian take to Egg Bhurji !
I whipped the ingredients up and made it for my lunch pairing them up with phulka's. You could roll them up inside a roti and enjoy it like a kati roll. The husband toasted the bread and sandwitched the filling between his slices. Fill some inside a chapathi dough and make a paratha. A countless way to serve them . Enjoy the bhurji, through my eyes.
PANEER BHURJI  Prep Time: 10 minutes | Total Time 20 Minutes | Serves 4 INGREDIENTS:
DIRECTIONS:
NOTES: I love the addition of Green Pepper to my paneer dishes and it brings an excellent crunch to it. We just need to ensure, not to overcook the green pepper and the curry overall. It will change the texture. |
Saturday, November 14, 2015
Boondi Raitha
Can you believe I haven’t recorded a dedicated post for raitha .. When its just made in a jiffy ..What do I say for this easy peesy lemon squeezy raitha… It doesn't take any more than 15 minutes. A great accompaniment for Paratha’s or Pulav.
INGREDIENTS :
| Yogurt | 2 Cups |
| Boondi | 3/4th Cup |
| Salt | To Taste |
| Chilli Powder | 3/4 Tsp |
| Chat Masala | 1 Tsp |
| Black Salt ( Kala Namak) | A pinch |
| Roasted Cumin Powder | 3/4 Tsp |
| Ginger Powder | 3/4 Tsp |
| Coriander Leaves | 1 Tsp |
DIRECTIONS:
Whisk the yogurt well if you are using set yogurt. I have used stirred yogurt in this case.. If you find the consistency heavier, mix few tablespoons of water to obtain a desirable consistency. Drop in all the powders and give it good shake.Adjust salt according to taste. Add the boondi just before serving and garnish with coriander leaves. Adding the boondi in advance can lend a sunken / soft boondi.. Serve with Biryani ,Pulav or Paratha of your choice.
Friday, November 13, 2015
Baked Stuffed Pepper/Capsicum - Bharwa Shimla Mirch
I have always been of the opinion, doing a stuffed veggie is quite a struggle and needs lot of culinary skills. It can get difficult while doing a slit or this process might require a special knife.. in doing it well . Well its a total misconception and a myth.. until I tried it.. few weeks ago
Thanks to the Capsicum vendor at the farmer's market who sold me at a real bargain .This instigated me to have a hands on at it... Well a definitely good try.... and will suggest novice starters to try them as their first preparation.
Coming to the recipe... Google is the best open book ,picked up tips from here and there.. and finally collated into My recipe..
KITCHEN NOTES:
Stuffing is one's personal choice. One can use Coconut stuffing with a little spices or Gram Flour filling or a potato filling like I did.. I came across a rice filling into the peppers that could be a wholesome meal in itself. Will try that and post it soon.
Slitting the pepper does not require any special art.. Quite simple and sure to succeed in one's first attempt.
Slitting could be done in 2 ways - One by slicing from near the stalk . Second method is by slicing the pepper into 2 halves.
Cheers
Thanks to the Capsicum vendor at the farmer's market who sold me at a real bargain .This instigated me to have a hands on at it... Well a definitely good try.... and will suggest novice starters to try them as their first preparation.
Coming to the recipe... Google is the best open book ,picked up tips from here and there.. and finally collated into My recipe..
INGREDIENTS:
Green Pepper ( Capsicum) -5 Nos Medium sized
Boiled Potatoes - 3 Medium ones
Red Onion - 1 Nos
Ginger-garlic paste - 1 tsp
Coriander Leaves - 3-4 Tsp
Amchur Powder - 3/4tsp
Turmeric Powder - 3/4tsp
Red Chilli Powder - 1/2 -1 tsp
Coriander Powder - 1/2 tsp
Cumin Seeds - 1/2 tsp
Mustard Seeds - 1/2 tsp
Lemon Juice ( Optional)
Oil :3-4 tsp
DIRECTIONS:
Preparation:
Method:
Green Pepper ( Capsicum) -5 Nos Medium sized
Boiled Potatoes - 3 Medium ones
Red Onion - 1 Nos
Ginger-garlic paste - 1 tsp
Coriander Leaves - 3-4 Tsp
Amchur Powder - 3/4tsp
Turmeric Powder - 3/4tsp
Red Chilli Powder - 1/2 -1 tsp
Coriander Powder - 1/2 tsp
Cumin Seeds - 1/2 tsp
Mustard Seeds - 1/2 tsp
Lemon Juice ( Optional)
Oil :3-4 tsp
DIRECTIONS:
Preparation:
- Slit the pepper(capsicum) from the top(near the stalk) and make sure all the white bits from inside come out and deseed using a knife. Retain the stalk.
- Prepare all the peppers similarly.
- Boil the potatoes and chop them into coarse pieces.Chop the onions finely.
- Prepare for ginger-garlic paste or use the ready made one.
- Chop Coriander leaves finely.
- Preheat the oven to 190-195C and arrange a baking tray.
Method:
- Heat oil in a skillet and drop some mustard seeds & cumin seeds. Once they splutter , add ginger garlic paste and onions one after the other and saute them for few minutes until the raw smell is eliminated.
- Add chopped potatoes along with the rest of the spices & required salt .Saute for another 2 more minutes and turn of the gas.
- For Baking the Peppers, first oil the baking tray so that the peppers do not stick to the tray. Brush a little oil on the outer sides of the peppers.
- Fill the peppers with the potato filling nearly 3/4th and arrange it in the baking tray with the stalk. Sprinkle chopped coriander leaves over the filling.
- Bake it for about 30 minutes or until the skin shrinks a bit and the rim gets a bit brown in color. Make sure to check every 10 minutes during this process.
- Serve this scrumptious healthy dish along with Roti's or Rice.
KITCHEN NOTES:
Stuffing is one's personal choice. One can use Coconut stuffing with a little spices or Gram Flour filling or a potato filling like I did.. I came across a rice filling into the peppers that could be a wholesome meal in itself. Will try that and post it soon.
Slitting the pepper does not require any special art.. Quite simple and sure to succeed in one's first attempt.
Slitting could be done in 2 ways - One by slicing from near the stalk . Second method is by slicing the pepper into 2 halves.
Cheers
Thursday, November 12, 2015
Aloo Methi ki Sabji | Dry Potato Fenugreek Curry
Simplicity is Divine! goes quite apt with this dry Curry. Very simple ingredients but very strong in flavours.This green leafy vegetable(Methi) though bitter... it compliments quite well with Potatoes.... Both H n me are potato n Methi lovers. One of our favourite recipes.. straight for my records.Enzoy....
INGREDIENTS:
| Potatoes(Aloo) | 2 Nos large in size |
| Fenugreen Leaves(Methi) | 1 Cup |
| Crushed Garlic | 3 Pods |
| Onion | 1 Nos |
| Sunflower Oil | 2 Tblspn |
| Cumin Seeds | 1Tsp |
| Dried Red Chilles | 1-2 Nos |
| Concentrated Tomato Puree | 1 Tsp ( Optional) |
| Red Chilli Powder | 1Tsp |
| Turmeric Powder | 3/4thTsp |
| Salt | To Taste |
DIRECTIONS:
- Wash & peel the potatoes. Chop them into equal sizes.Slice onions lengthwise.
- Parboil the potatoes in the cooker or open pan in sufficient water .
- Wash ,dry the methi & sort out the leaves. Chop them coarsely and set aside.
- Heat oil in a Wok & add in crushed garlic . Saute until it turns nearly brown .
- Pop in cumin seeds & red chillies.Once cumin begins to splutter , add in sliced onions with a pinch of salt. Saute for 2 minutes.
- Add Methi Leaves and saute for 2 min . Drop the cooked potatoes along with turmeric , chilli and tomato puree .Set the flame to low. Cover and cook until done. Stir every now and then , in this process .Adjust Salt according to the requirement.
- Serve this authentic delicacy with Rice or Phulkas..
KITCHEN NOTES:
I like it a bit tangy and hence you would find most dishes with a twist of tomato puree...Its optional ...
Sunday, November 8, 2015
Baby Corn Punch
Ingredients
Method
Servings:3 people
- Medium size Onion chopped finely - 1 nos
- Medium sized tomatoes -2
- Tomato puree - 1 Tsp
- Baby Corn - 3 Nos
- Coriander leaves finely chopped
- Fresh cream - 2 tsp
- Jeera - 1tsp
- Turmeric - 1 pinch
- Dhaniya Jeera Powder - 1 tsp
- Garam Masala -1 tsp
- Chilli Powder
- Salt to taste
Method
- In a kadai ,add 3-4 tsp of oil. Once it gets heated ,add Jeera .Allow it to Splutter.
- Now add 3/4 of the chopped onions.Fry until it is light brown.
- Add the chopped tomatoes.fry them until the tomatoes and the onions mix well.
- In the mean while cut the baby corns in round shape.. Do not cut it length wise..
- .After 10 minutes add all the powders mentioned above.... turmeric,dhaniya jeera powder,garam masala,chilli powder and salt to taste.Mix them well for about 5 min.Once the powders are mixed well.Add the tomato puree.
- Also Add the round shapped baby corns along with the 1/4th left out onions to the fry pan.
- Stir for about 5-10 minutes. Now add 2 tsp of fresh cream and stir it until it is mixed well. Then close the fry pan with a lid .
- After 10 minutes... add the chopped coriander leaves.
- Baby corn punch is now ready to serve....
Servings:3 people
Onion Tomato Mint Chutney
ONION TOMATO MINT CHUTNEY-----------------------------------------------------------------------  PREP TIME COOK TIME TOTAL TIME 7 Min 12 Min 20 Min ---------------------------------------------------------------------- Recipe type: Dip, Side for Idly,Dosa Serves: 2 People ----------------------------------------------------------------------------- INGREDIENTS:
------------------------------------------------------------------------------------------------------- DIRECTIONS:
|
Sunday, November 1, 2015
Dry Soya Chunks Curry
I have been reading about Soya for quite sometime....though I have never been fond of it. On my husband's request , I tried my hands on Soya chunks... and believe me the curry was delicious.
What do we need for this preparation??
Sending this entry to Viki's Side dish for Chapathi Event
Read more »
What do we need for this preparation??
- Soya chunks : 2 cups
- Onions: 1 nos . Chop them length wise finely
- Tomato: 1 nos : Dice them finely
- Tomato puree : 3-4 tsp
- Garlic : 2 pods .Chop them finely
- Ginger: 1 tsp grated
- Coriander leaves for garnishing
- Green Chilli: 1 -3 nos Chopped finely .
- Turmeric : 1/2 tsp
- Garam masala : 3/4 tsp
- Cinamon powder: 1/2 tsp
- Salt to taste
- Cumin seeds : 1 tsp
- Oil : 2-3 tsp
How to go about making this curry?
- Soak the soya chunks in boiled water for about half an hour. Squeeze out all the extra water from the chunks .Cut them into pieces if required.
- In a kadai , pour 2 tsp of oil . Drop Cumin seeds. Once they splutter , add sliced onions . Add a pinch of salt to remove the water content from the onions quickly. Saute for few more min.
- Now add garlic ,ginger, chopped green chillies to the sauted onions. Saute for 2 more min. I generally prefer medium spice in my food. So just used about 1 green chilli crushed. Use it to your spice.
- To the above mixture , add chopped tomato, tomato puree, turmeric powder ,cinamon powder & garam masala powder and saute for some more time.
- Add the soya chunks to this sauted mixture above . Keep stiring until the masala blends well with Soya. Sprinkle few droplets of water to it if required. Add the required salt & stir the curry on and off for 5- 8 min.
- Garnish the Soya Chunks curry with coriander leaves.
- Serve them hot with rotis or bread.
Sending this entry to Viki's Side dish for Chapathi Event
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