Category Archives: Side dish

Kand ki Chaat – Spicy Grilled Yam

Ingredients:

  • 3 cups Kand (Purple Yam) or assortment of sweet potatoes, etc, cut into 1/2″ cubes
  • 1 tsp Cumin Seeds
  • 1/2 tsp Asafetida
  • 1 large Onion, chopped
  • 2 to 3 Green Chilies, finely chopped
  • 2 tsp Poppy Seeds (Khus Khus)
  • 2 tsp Dry Mango Powder (Amchur)
  • 1 tbsp Coriander Powder
  • 1 tsp salt
  • 1/2 tsp Black Salt
  • 1/4 cup Mint, chopped
  • 1/4 cup Coriander Leaves, chopped
  • 2 tbsp Oil, divided
  • Salt to taste
  • Lemon Wedges

Method:

  1. Mix the yam pieces with 1 tbsp oil and regular salt till yam is evenly coated with oil and salt
  2. Bake the oil and salt coated yam pieces in oven at 400 degree F for 15 minutes. Then grill the same at 400 degree F for 5 minutes till they become crispy and light brown in color on the surface
  3. In a separate pan, heat 1 tbsp of oil and ad cumin seeds and asafetida. When the seeds sputter, add onion and green chilies. Saute for about 2 to 3 minutes until the onion are golden yellow
  4. Add poppy seeds and further saute for about a minute or two
  5. Now, add the baked / grilled kand into the mixture. Put in dry mango powder, coriander powder, black salt, mint, coriander and salt. Stir them for about 4 to 5 minutes.
  6. Serve them hot with lemon wedges

Servers: 6

Inspiration source:

http://www.tarladalal.com/recipe.asp?id=2826

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Misal (Spicy fast food served on Mumbai roadside carts and small restaurants)

Misal

Misal

Ingredients:

  • 1/2 cup whole mung (green gram)
  • 1/2 cup black chana (chickpeas)
  • 1/2 cup black eyed peas
  • 1/2 cup moth beans / mutki beans / Turkish beans
  • 3 medium-size potatoes
  • 2 tbsp vegetable oil
  • 1 tsp asafetida
  • 4 tbsp goda masala (http://cooks.ndtv.com/recipe/show/maharashtrian-goda-masala-100476)
  • 1 tsp chili powder
  • 2 tsp coriander cumin powder
  • 2 tsp salt or to taste

To serve:

  • Indian spicy mix such as Andhra Mix
  • 1 red onion, chopped
  • Lemon / Lime slices

Method:

  1. Soak all the peas and grams overnight then wash them and cook them in pressure cooker (3 whistles). Note that some of these may take longer to cook!
  2. Cook, peel and cut potatoes into medium pieces
  3. In a large pan, heat the oil on medium heat and add hing to it
  4. Just when it gets a bit fragrant (5 to 10 seconds), add goda masala, chili powder, coriander cumin powder and sauté it for a minute
  5. Add all the cooked peas, grams and potatoes and sauté for a couple of minutes
  6. Add 4-5 cups water and salt, bring to boil and then let it simmer on low heat for 5 minutes
  7. Crush some peas, grams and potatoes a bit to give the gravy some thickness

To serve:

  1. Take generous portion of spicy mix in a serving bowl
  2. Add the misal gravy to it and top it with chopped onions and lime / lemon juice
  3. Serve with Indian pav (bread) or any other hardy bread such as ciabatta bread

Servers: 4

Stuffed Karela / Bharua Karela

Karela stuffed

Karela stuffed

Ingredients:

  • 6 medium sized bitter melon (Karela)
  • 2 onions, finely chopped
  • 1 cup roasted peanuts, ground
  • 2 tsp garlic paste

Spices, etc:

  • 1 tsp fenugreek (methi) seeds
  • 1 tsp black jeera (Shahijeera)
  • 2 tsp coriander powder
  • 2 tsp cumin powder
  • 2 tsp mustard powder
  • 2 tsp red chili powder
  • 2 tsp amchoor powder
  • 1 tsp sugar
  • 2 tsp salt, or to taste
  • 3 tbsp oil

Method:

  1. Grate the karelas to remove bumps on the skin and slit them vertically
  2. Boil the karelas in water for 2-3 minutes (not any longer!)
  3. Once the karelas have cooled down, squeeze all the water out
  4. If the centers of the karela is tender (seeds not too hard), scoop and keep aside
  5. In a vessel, add 1 tbsp oil and heat it on high heat
  6. Add fenugreek seeds and black jeera and before they turn dark, add onions and fry them till brown (3-4 minutes)
  7. Add all the remaining spices and karelas’ scooped centers and cook the stuffing on medium heat till dark brown (4-5 minutes)
  8. Once the stuffing has cooled down, stuff the karelas with it
  9. Coat the stuffed karelas with the oil and put them on baking plate / foil
  10. Bake the stuffed karelas at 425 degree Fahrenheit till they become dark brown, turning them once if necessary
  11. Serve them hot with chapatti and daal-chawal

Servers: 3

Potato Salad

Ingredients:

  • 10 medium red potatoes (boiled with skin, cooled and sliced – 6 cups)
  • 1/3 cup Italian salad dressing
  • 1/2 cup sliced celery
  • 1/2 cup diced cucumbers
  • 1/2 cup sliced green onion
  • 1/2 cup cooked red beans
  • 1 cup mayonnaise
  • 1/2 cup dairy sour cream or 1 cup yogurt
  • 1/2 tsp horseradish sauce
  • 1 tsp yellow mustard
  • 1/2 tsp celery seeds
  • salt and pepper to taste

Method:

  1. Pour Italian dressing over warm potatoes and then chill for 2 hours
  2. Add celery, onions, diced cucumbers red beans
  3. Combine with mayonnaise, sour cream / yogurt, horseradish, mustard, celery seed, salt and pepper
  4. Chill 2 hours before serving

Servers: 4

Roasted Vegetables

Ingredients:

  • 1 cup broccoli florets, medium-size
  • 1 cup cauliflower florets, medium-size
  • 1 cup carrot sticks
  • 1 cup Brussels sprouts, each cut into 2 or 4 pieces
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp dry rosemary
  • ½ tsp cracked black pepper

Method:

  1. In a large bowl, toss the vegetables in oil, salt, pepper and rosemary
  2. Spread the oil and herb coated vegetables in an oven tray
  3. Roast the vegetables on the oven’s lower rake at 400 degree Fahrenheit for 20-25 minutes, till the vegetables are just about cooked and lightly brown on the surface. Turn the vegetables for a couple of times during this period
  4. These vegetables can be a meal in themselves!

Servers: 2

Tandoori Mushrooms

Ingredients:

  • 300 grams mushrooms
  • 1/2 cup low fat milk
  • 1/2 teaspoon cornflour
  • 1/2 teaspoon kasuri methi (dried fenugreek leaves)
  • 1 teaspoon oil
  • salt to taste

To be ground into paste

  • 4 whole red chillies
  • 4 large cloves garlic
  • 25 mm. (1″) piece ginger
  • 2 teaspoons coriander-cumin seed (dhania-jeera) powder

Method:

  1. Wash the mushrooms thoroughly, drain, cut into half and keep aside
  2. Dissolve the cornflour in milk and keep aside
  3. Heat the oil in a non-stick pan, add the prepared chilli-garlic paste and kasuri methi and sauté for one minute
  4. Add the mushrooms, cornflour-milk mixture and salt and sauté for 4 to 5 minutes till the mixture coats the mushrooms
  5. Serve hot

Servers: 4

Mashed Potatoes

Ingredients:

  • 1 lb Red, Yukon gold and other types of small potatoes
  • 2-3 tbsp butter
  • 1 garlic clove, grated
  • 2-3 spring onions, thinly sliced
  • 1 cup Greek yogurt
  • Salt to taste

Method:

  1. Cut the potatoes into small pieces (1/2 inch) and cook them till soft
  2. Heat the butter in a skillet
  3. Add garlic, spring onions and sauté them for a minute on medium heat
  4. Add the potatoes and salt and mix thoroughly, in the process mashing the potatoes to liking
  5. Turn the heat off and add Greek yogurt and whisk thoroughly
  6. Serve as a side dish with your main meal

Servers: 4

Inspiration source:

Something extra, Raley’s BELAIR, NOB HILL, page 26

Remarks:

You can add 1/2 to 3/4 cup milk after step 4 for softer consistency

Add 2 cups of chopped kale after step 3 (cook for 5 minutes) if you want healthier version of this recipe!

Roasted Red Pepper Hummus

Hummus

Hummus

Ingredients:

  • 3 cups (1 can, 15.5 oz) garbanzo beans, cooked and well drained
  • 1 large red bell pepper
  • 2 tbsp tahini, roasted and creamy
  • 2 tsp lemon juice
  • 2 tsp Nama shoyu
  • 1 tbsp olive oil
  • 2 tsp cumin powder
  • 1 1/2 garlic, minced
  • 3/4 tsp sea salt, to taste
  • 3/4 black pepper, ground, to taste
  • 1/2 cayenne pepper, to taste

Method:

  1. Preheat oven to 400 degree Fahrenheit
  2. Wash bell pepper and place it on a baking sheet / plate
  3. Cook until the skin of the pepper is charred and bubbly, about 30 minutes
  4. Remove from oven and place in a covered bowl for 10 minutes
  5. Once cool, peel off skin and remove seeds
  6. Place processed pepper flesh in food processor with all the other ingredients and blend well
  7. Serve with warm pita bread

Servers: 4

Inspiration source:

Blooming lotus Vegan World Fusion Cuisine by Thousand Petals Publishing

Dal Handvo

Dal Handvo

Dal Handvo

Ingredients:

  • 2 cups rice
  • 1/4 cup urad dal
  • 1/4 cup toor dal
  • 1/2 cup chana dal
  • 1 glass sour buttermilk
  • 1 inch ginger
  • 4 garlic cloves
  • 3 green, chilies (to taste)
  • 1/2 tsp asafetida
  • 1 small bunch coriander leaves
  • 1 tsp baking soda (soda-bi-carb)
  • 3 tbsp peanut / vegetable oil
  • 1/2 tsp fenugreek seeds
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 tsp chili powder or to taste
  • 1 tsp turmeric powder
  • 2 tbsp sesame seeds
  • A few curry-leaves (10-12 leaves)
  • 1 tbsp salt or to taste

Method:

  1. Wash and soak the rice and dals separately for 6 hours
  2. Drain and grind the rice and the dals together coarsely
  3. Put in buttermilk and set aside for 10 hours. In cold weather, one can put the mix in a warm place such as yogurt maker for the 10-12 hours
  4. Grind together ginger, garlic and chilies and mix into the batter along with soda and coriander leaves
  5. Heat 2 tbsp oil and put in fenugreek, cumin, mustard seeds. When the seeds stop popping, add asafetida, chili powder, turmeric powder and curry leaves. Once the seeds stop popping (making sure it doesn’t burn / turn too dark) stir in the tampering along with chopped coriander leaves and salt to the batter
  6. Use 1 tbsp oil to grease a baking dish and put in the spiced batter. Level the surface and sprinkle sesame seeds on top
  7. Cook in oven at 350 degree Fahrenheit till the top turns biscuit brown (30-40 minutes)
  8. Cut into slices and serve with hot and sweet chutney

Servers: 4

Inspiration source:

Vegetarian Wonders from Gujarat by Aroona Reejhsinghani

 

Grilled Spiced Eggplant

Ingredients:

  • 4 Japanese eggplants
  • 2 tbsp olive oil
  • 1 tsp Chinese 5 spice powder
  • 1/2 tsp salt
  • 1/2 tsp crushed red pepper
  • 1 clove minced garlic

Method:

  1. Stir together oil, garlic, spices and salt in a small bowl
  2. Cut the eggplants in half lengthwise
  3. Apply fine coating of the spice paste on the cut-side of the eggplants and arrange them on a grilling tray
  4. Grill over low heat for about 5 minutes on each side or until tender
  5. Top with chopped fresh mint and crumbled feta cheese, if you like

Servers: 2

Inspiration source:

Summer 2009 issue of Something Extra, complementary magazine by Raley’s grocery store, page 67