Category Archives: Side dish

Maggi Noodles in Italian White Sauce

Ingredients:

  • 2 packets of Maggi noodles with their spice packets
  • 1 1/2 tbsp butter
  • 2 tsp grated garlic
  • 2 cups chopped mixed vegetables such as Julian cut baby corn, sweet corn, bell peppers, carrot, broccoli
  • 1 1/2 tbsp white flour
  • 1 1/2 cup milk
  • 1 tsp salt or to taste
  • 1/4 tsp black pepper powder
  • 1/4 tsp chili flakes
  • 1/4 tsp oregano
  • 1/4 cup grated cheddar cheese (such as Amul cheese)

Method:

  1. Cook Maggi noodles in just the right amount of water with the spices they come with and then put them aside
  2. Put a pan on medium heat and melt the butter in it
  3. Add garlic and sauté for 10 seconds
  4. Add the vegetables, mix in salt and sauté for 6-8 minutes till the desired level of softness
  5. Add the flour and mix well
  6. Add the milk, mix well and cook till the white sauce thickens
  7. Add black pepper powder, chili flakes, oregano and cheese and gently mix well and serve immediately

Serves: 4

 

Inspiration source:

The following video starting at 6 minutes:

Methi Garlic Jowar Dhebra (Spicy flat bread)

 

Ingredients:

  • 1 cup Jowar (Sorghum) flour
  • 1 cup wheat flour
  • 1 1/2 tsp salt (or as per taste)
  • 1 tbsp sugar
  • 1/2 tsp asafetida
  • 1/2 tsp turmeric powder
  • 1 tbsp sesame seeds
  • 1/2 tbsp green chili paste
  • 1/2 tbsp ginger paste
  • 3-4 tbsp fresh chopped green garlic or 1 tbsp garlic paste
  • 3 tbsp chopped coriander leaves
  • 1 1/2 tbsp peanut oil or any other oil
  • 1 cup finely chopped methi (fenugreek) leaves or 2 tbsp dry methi leaves (kasoori methi)
  • 1/2 to 1 cup yogurt for kneading the dough (or as required… dough should be soft)
  • Some wheat flour for rolling
  • 5-6 tsp oil for roasting

Method:

  1. In a mixing bowl, take the flours, salt, sugar, asafetida, turmeric powder, sesame seeds and mix well
  2. Add chili paste, ginger paste, fresh garlic / garlic paste, coriander leaves, 1 1/2 tbsp oil and mix well
  3. Knead the dough by gradually adding 1 tbsp yogurt at a time… knead it very well to form medium soft dough
  4. Make medium size balls from the dough (about 6-7)
  5. Take a dough ball on a flat surface, sprinkle some flour on it and roll to around 5-6 inches in diameter. Sprinkle more flour if the dough feels too stick while rolling
  6. Heat a nonstick skillet on medium heat and gently place the rolled dough on it
  7. Flip when one side is partly cooked
  8. Again flip when the second side is partly cooked
  9. Add oil on the skillet as well spread oil on the dhebru
  10. Cook both side till it’s light brown and fully cooked… feel free to press the dhebru with spatula while cooking
  11. Put it aside and make the rest of the dhebra by following the same steps
  12. Serve hot with yogurt or masala chai

Serves: 4

 

Inspiration source:

Instant / Ready-to-Cook Upma Mix

 

Upma mix

Ingredients:

  • 1 1/2 cups semolina / coarse rava / sooji
  • 1-2 green chilis, chopped
  • 1 tsp mustard seed
  • 2 tbsp split Chana Dal (Bengal gram)
  • 2 tbsp split Urad dal (Black gram)
  • 12-15 curry leaves, chopped
  • 2 tbsp chopped cilantro / coriander leaves
  • 2 tsp salt (or to taste)
  • 2 tbsp oil
  • 1/2 tsp turmeric powder
  • 1/2 tsp asafetida (hing)
  • 2 tbsp lemon juice
  • 1 tsp sugar
  • 1/4 cup cashew pieces (optional)

Method:

  1. Heat the oil in a pan on medium to high heat
  2. Add mustard seeds, channa dal and urad dal. Fry them till the dals become light brown
  3. Add green chilies, coriander leaves, curry leaves, cashew nuts and sauté for another 3-4 minutes. Sauté till there is no moisture left in curry leaves and green chilies and become crisp
  4. Add turmeric powder, hing / asafetida and mix well
  5. Add rava / sooji and roast on low to medium heat till it becomes light brown… about 8-10 minutes. Regularly keep stirring making sure rava does not burn or become dark in color (it wont taste good if it gets dark / burns)
  6. Add salt, sugar, lime juice, mix well and roast for 2-3 minutes till lime juice moisture is evaporated and the mix is dry without any lumps
  7. Turn off the heat and let it cool completely then store it airtight container in the refrigerator. You can use this mix to make upma for 4-6 weeks

Upma

Ingredients:

  • 1 cup instant upma mix
  • 2.5 cups water

Method:

  1. In a pan bring the water to boil and then slowly add the mix to the boiling water while constantly stirring it in the water
  2. Cover the lid and cook for 3-4 minutes on low heat
  3. Serve upma hot with coconut chutney

Serves:

Makes 2 cups of upma mix and 4 -6 servings of upma

Inspiration source:

https://www.indianveggiedelight.com/instant-upma-mix/

 

Vegetable Roastie (Rice and potato pancakes with vegetables)

 

Ingredients:

  • 1 cup rice (any kind, such as Basmati or jasmine rice) soaked for 5-6 hours
  • 1 medium size potato
  • 1 medium size tomato, finely chopped
  • 1/2 cup chopped carrot
  • 1/2 cup chopped capsicum
  • 1 cup chopped onion
  • 1 green chili, finely chopped
  • 2-3 tbsp chopped coriander
  • 1 tbsp ginger paste
  • 1 1/2 tsp salt or to taste
  • 1 tsp cumin seeds (Jeera)
  • 1/4 tsp black pepper powder
  • 1 tbsp chopped curry leaves
  • 1 tsp Eno fruit salt
  • 4-5 tbsp vegetable oil, such as peanut oil

Method:

  1. Steam / boil the potato and once cooled, remove the skin
  2. Drain the rice and grind with minimum water in blender
  3. Add the potato and blend well till somewhat smooth paste / mix
  4. Take out the mix in a large bowl and add all the vegetables, spices, herbs and salt
  5. If necessary, add 1/4 cup water and mix well. The final consistency of the mix should be relatively thick and not too runny
  6. Let the mix ‘rest’ by keeping it aside for 15-20 minutes
  7. When ready to make roasties, add 2 tbsp water to the mix and in that  water add 1 tsp Eno fruit salt and gently stir it in thoroughly
  8. Alternatively, you can add 1/4 cup yogurt and let it rest for 15-20 minutes. When ready, add 1 tsp baking soda + a few drops of lemon / lime juice and stir it in thoroughly
  9. Heat 1 tbsp oil in skillet on medium heat
  10. Once hot, pour 1/2 cup of the mix and spread it evenly in the skillet to get 1/2 cm thick layer
  11. Cover the skillet, turn the heat to low and cook for 6-7 minutes. Periodically check to see that the cooked side is not burning / charring
  12. Add 1/2 tbsp oil on the uncooked side of the roastie and flip over
  13. Cook this side for 6-7 minutes. Periodically check that it is not burning / charring
  14. Once done, keep the roastie aside for 3-4 minutes before eating. This ensures that any moisture inside is absorbed
  15. Serve the roastie with green chutney

Serves: 4

 

Inspiration source:

Falafel (Baked!)

 

Ingredients:

  • 1 cup dried chickpeas, soaked overnight (this recipe will not work with canned chickpeas)
  • 1/2 cup chopped onion
  • 1 cup chopped parsley
  • 1 cup chopped cilantro
  • 1 small green chili pepper, Serrano or jalapeno pepper
  • 3 garlic cloves
  • 1 tsp roasted cumin seeds powder
  • 1 tsp salt
  • 1/2 tsp cardamom powder
  • 1/4 tsp black pepper powder
  • 2 tbsp chickpea flour
  • 1 tsp baking soda
  • 2 tbsp olive oil

Method:

  1. Drain the chickpeas and let it dry for a few minutes
  2. Make sure that the chopped herbs are not very wet. Access water will make the falafel wet and soggy from inside. You want them moist and soft inside and not soggy!
  3. In our experience, blending raw onions make the end product somewhat bitter. We lightly saute the chopped onions in small quantity of oil, let them cool and then add to blender / food processor
  4. Add chickpeas and onion, parsley, cilantro, pepper, garlic, cumin, salt, cardamom and black pepper to the food processor and pulse to coarse mix. If the mixture is too wet, you can add another tablespoon of chickpea flour. If it’s too dry and crumbly, you can add a teaspoon or two of water or lemon juice
  5. Transfer the falafel mixture to a bowl and add the chickpea flour and baking soda. Mix well, cover it and refrigerate the mixture for 30 minutes to one hour
  6. Preheat the over to 350F
  7. To the baking pan, add 1 tbsp oil and spread it evenly to cover the baking surface
  8. Pour falafel mix to the baking pan, gently spread it evenly in the pan. Add 1 tbsp oil on the surface, spread it evenly and bake it for 25-30 minutes, keeping an eye to make sure it doesn’t get overcooked and become too dark
  9. Take out the pan from the oven, insert a knife and take it out. If the knife is dry, your falafel is fully cooked from inside. If the mix sticks to the knife, you may need to bake the falafel for a few more minutes
  10. Cut into pieces and serve with tahini / yogurt sauce

Serves: 4

 

Inspiration source:

Falafel

Greek chickpea stew

 

Ingredients:

  • 750 gm chickpeas
  • 2 tbsp olive oil
  • 1 cup chopped celery
  • 1 cup chopped onions
  • 1 cup chopped carrots
  • 3 cloves garlic, chopped
  • 2 tbsp finely chopped fresh thyme
  • 2 tbsp chopped fresh rosemary
  • lemon zest of 1 large lemon, about 1 tsp
  • lemon juice of 1/2 lemon, about 1 tbsp
  • 2 vegetable bouillon cubes (such as Knorr’s Vegetarian Vegetable Bouillon)
  • 1 cup water
  • salt (only if needed since the bouillon cubes will add sufficient salt to the stew)
  • ground black pepper, 1 tsp

For garnishing

  • 1/3 bunch dill, finely chopped
  • 2-3 tablespoon(s) olive oil

Method:

  1. If you are starting with raw chickpeas, make sure to soak them for 6-8 hours and then cook them till they are soft. We prefer steam cooking in an instant pot or pressure cooker.
    If you are starting with canned chickpeas, just drain them with some running water to get rid of the liquid.
  2. From the cooked / canned chickpeas, puree about a cup and put aside.
  3. Heat the 2 tbsp olive oil a pot / pan on medium heat.
  4. To the hot oil, add chopped celery, onions, carrots and garlic and sauté for 8-10 minutes till desired level of softness. Sautéing will mildly caramelize the vegetables and bring out their sweetness.
  5. Add the thyme, rosemary, lemon zest, bouillon cube, pepper and sauté for 3-4 minutes.
  6. Add the cooked whole chickpeas, 1 cup water and bring to boil.
  7. Stir in the chickpea puree, lemon juice… mix well and cook for a couple of minutes.
    The stew is ready! Taste and add salt only if needed.
  8. When serving, top the stew with finely chopped fresh dill, extra virgin olive oil and serve with warm pita bread.

Serves: 4

Notes: 

  • Fresh herbs and lemon juice makes this stew extraordinarily tasty and flavorful. Try not to use dry herbs and not substitute lemon with lime!

Inspiration source:

https://akispetretzikis.com/categories/ospria/revithada

 

Aloo suva sabzi

IMG_20190716_183059

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

IMG_20190707_121320

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)

20190630_130146

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: