Category Archives: Side dish

Aloo suva sabzi

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Ingredients:

  • 1 1/2 tbsp Oil
  • 1 1/2 tsp Cumin seeds
  • 1 inch long ginger, cleaned and freshly grated
  • 1 Green chili chopped finely
  • 3 medium potatoes, cubed
  • 1/4 teaspoon Turmeric powder
  • 1 teaspoon Red chili powder
  • 1 1/2 tsp salt or to taste
  • 1 cup Dill leaves (suva bhaji) chopped
  • 2 teaspoons Lemon juice

Method:

  1. Heat the oil in a pan on medium heat.
  2. Once hot add cumin seeds. Let them sizzle for 5-10 seconds.
  3. Then add grated ginger and green chilies. Saute for 30-40 seconds.
  4. Add potatoes and mix well.
  5. Add turmeric powder, red chili powder and salt and mix well.
  6. Cover the pan. And cook till potatoes on medium – low heat till they are 80% cooked.
  7. Add chopped dill leaves.
  8. Mix well and cook till potatoes are cooked completely.
  9. Squeeze fresh lemon juice and mix.
  10. Serve with chapati / roti.

Serves: 4

Inspiration source:

https://www.spiceupthecurry.com/aloo-suva-subzi-recipe/

Remarks:

Thai Green Curry

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Ingredients:

Green curry paste

  • 1 lemongrass stalks, tough outer layers removed
  • 3 Serrano chili, seeds removed
  • 1/2 green capsicum, seeds removed and cut into small pieces
  • 1 medium shallot, chopped
  • 3 garlic cloves, peeled
  • 1 1-inch piece galangal (if not available, use ginger), peeled, thinly sliced
  • 1 1-inch piece turmeric, peeled, chopped, or 1 teaspoon dried turmeric
  • 1 kaffir lime leaf, very finely chopped (if not available use 1 tbsp lime zest, from about 2 limes)
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tsp kosher salt (or to taste)
  • 1 tbsp palm sugar (if not available, use cane sugar)

Green curry

  • 2 cans of coconut milk (each can of 400 ml)
  • 8 oz baby corn (from can), cut into inch long pieces
  • 8 oz sliced water chestnuts
  • 8 oz bamboo shoots (thick slices)
    8 oz sliced carrots
  • 8 oz red / green capsicum, cut into 1 cm pieces
  • 8 oz extra firm tofu, cut into 1 cm pieces
  • 1 tbsp palm sugar (if not available, use cane sugar)
  • 1 bunch Thai basil leaves, picked and washed

Method:

Green curry paste

  1. Saute chopped shallots for a couple of minutes and let them cool. In our experience,  if you grind shallots / onions without sauting, they give bitterness to the end product!
  2. Finely grate bottom third of lemongrass into a blender or food processor.
  3. Then add the coriander and cumin seeds to blender and blend to smooth powder.
  4. Add the rest of the paste ingredients including sauted shallots and blend into smooth paste.

Green curry

  1. Heat medium / large pan and add a can of coconut milk.
  2. Stir the milk regularly for 3-4 minutes to thicken it.
  3. Add the paste to the milk and continue to stir so that the paste it well blended into the milk.
  4. Let the milk with the paste simmer on low / medium heat for a couple of minutes.
  5. Add 400 ml water and bring to boil.
  6. One by one, add all the vegetables… tofu at the last.
  7. Add sugar and bring the curry to boil. Then bring down the heat and let the curry simmer till all the vegetables soften to desired softness level (4-5 minutes).
  8. Turn off the heat, add Thai basil leaves and serve with Jasmine rice.

Serves: 4

Inspiration source:

https://www.bonappetit.com/recipe/green-curry-paste

(tweaked for vegetarians)

Remarks:

Guvar Dhokali Shak (Guar with dumplings)

Ingredients:

Dhokali (dumplings)

  • 3 tbsp besan (Gram flour)
  • 1 tbsp wheat flour (to make muthia softer)
  • 2 tbsp peanut (or any other) oil
  • 1 tsp salt (or to taste)
  • 1/2 tsp turmeric
  • 1 tsp chili powder
  • 2 tsp dhana-jiru (coriander seed + cumin seed powder)
  • some water

Guvar

  • 1 lb guvar, ends removed and tough fibers from the edges removed
  • 1 tsp soda bicarb
  • 1 tsp salt (or to taste)
  • 1 tbsp oil
  • 2 tbsp red chili powder
  • 2 tbsp dhana-jiru (coriander seed + cumin seed powder)
  • some water

Method:

  1. Mix all the dhokali ingredients in a mixing bowl, add as little water as possible to make dough from it
  2. In a large pan, heat the oil
  3. Add guvar, salt, soda bicarb, water and gently mix… make sure there is enough water to fully cover the guvar as it’s tough to cook vegetable
  4. Press small (penny-size) dhokali from the dough and put on top of guvar. Make sure that the dhokalis touch water / slightly submerge in it) and cover the pan
  5. Cook on medium-low flame water evaporates and dhokalis are cooked
  6. Once guvar and dhokalis are cooked, sprinkle dhana-jiru and chili powder on it and gently fold so that guvar is coated with the spices
  7. Cook covered at low heat for 2-3 minutes
  8. Serve hot with phulka roti.

Serves: 4

Inspiration source: My mother!

Remarks:

Valor Methi Muthia Shak (Flat green beans with fenugreek dumplings)

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Ingredients:

Muthia

  • 3 tbsp besan (Gram flour)
  • 1 tbsp wheat flour (to make muthia softer)
  • 3 tbsp kasuri methi (dry fenugreek), pre-soaked for 2 hours and then drained
  • 1 tsp red chili powder
  • 2 tsp dhana-jiru powder (coriander seed + cumin seed powder)
  • 1/2 tsp Soda bicarb
  • 1-2 tbsp peanut (or any other) oil
  • 1 tsp salt (or to taste)
  • Some water

Valor

  • 750 grams valor (frozen or fresh) rinsed
    (if fresh, remove the tips and tough fiber from both the edges)
  • 3 tbsp peanut (or any other) oil
  • 1/2 tsp soda bicarb
  • 1 1/2 tsp salt (or to taste)
  • 1 tsp red chili powder
  • 2 tsp dhana-jiru (coriander seed + cumin seed powder)
  • some water

Method:

  1. Mix all the muthia ingredients in a mixing bowl, add water a few drops at a time to thick consistency
  2. In a large pan, heat the oil
  3. Add valor, salt, soda bicarb, water and gently mix… make sure there is enough water so that the valor is just about dipped in it
  4. Make small muthia (dumplings) and put on top of valor and cover the pan
  5. Cook on medium-low flame till muthia are cooked (will grow in size)
  6. Once valor and muthia are cooked, sprinkle dhana-jiru and chili powder on it and gently fold so that valor is coated with the spices
  7. Cook covered at low heat for 2-3 minutes
  8. Serve hot with phulka roti.

Serves: 4

Inspiration source: My mother!

Remarks:

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

Serves: 6

Inspiration source:

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

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

Serves: 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

Serves: 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

Serves: 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!

Serves: 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

Serves: 4