Side dish for Rotis

Mushroom-peas masala

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                                                                      Ready to serve Mushroom-peas masala

Serves -4-5

Time taken-45 minutes

Mushroom, is available in natural as well as in  artificial form.  The natural ones are the button mushrooms available only on the arrival of the rainy season , when there happens to be heavy lightening, storm and thunder and is fresh and aromatic.  Once the continuous rains start then it vanishes and we depend upon these artificial mushrooms only for sure.  I have combined mushrooms with peas, Capsicum and potatoes for the dish.  It is a good combo with either chapati or any roti of your choice.  Here is my version of the dish.

What you need to have:

1. Chopped Capsicum – 2 cups

2. Chopped Mushroom – 2 cups

3. Fresh green peas – 3/4 cup (i have used frozen)

4. Boiled potato – 1 (medium)KONICA MINOLTA DIGITAL CAMERA

                                                                                 Chopped MushroomKONICA MINOLTA DIGITAL CAMERA

                                                 Frozen peas, boiled potato & chopped capsicum

Ingredients of Seasoning:

1. Chopped onions – 2 cups

2. Chopped tomatoes – 1/3 cup

3. Dhania-jeera powder – 1 Teaspoon

4. Turmeric powder – 1 Teaspoon

5. Red chili powder – 1 Teaspoon(byadgi less spicy)

6. Garam masala powder – 1/2 Teaspoon(home made)

7. pepper powder – 1/2 Teaspoon

8. Ginger-garlic paste – 1 Teaspoon

9. Cashew paste – 1/2 cup(soak and grind it to fine)KONICA MINOLTA DIGITAL CAMERA

                                                                                    Ingredients of seasoning

What you do with what you have:

1. Wash and chop capsicum, peal potato  and cook it along with peas in cooker till soft and keep it aside. 

2. Wash, peal and chop onions fine, also wash and chop tomatoes fine and make ginger-garlic paste and keep it aside.

3. Place a skillet with 2 teaspoons of cooking oil in it on medium flame.  When heated, add chopped onions to it and fry till transparent adding little salt.  When done add chopped tomatoes and fry till mushy.KONICA MINOLTA DIGITAL CAMERA

                                                                                    Seasoning in progress

4. When done add all powders and ginger-garlic paste  in a row and give a stir so that a pleasant aroma oozes out.

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                                                                               All powders added in a row

5. When done add chopped mushroom and capsicum and cook till done.KONICA MINOLTA DIGITAL CAMERA

                                                                Chopped mushroom & capsicum being added

6. When both the veggie and mushroom  is cooked,  add cooked peas and chopped potatoes, cashew paste  and a little water to it to bring it to required consistency.  Check for salt and  garnish with chopped cilantro and serve with roti, chapati etc..,  YummmmmmmmmmmKONICA MINOLTA DIGITAL CAMERA

                                                                          Cooked peas and potatoes being addedKONICA MINOLTA DIGITAL CAMERA

                                                                     Ready to serve Mushroom-peas masala

7. Transfer it to a serving bowl for a better view of the dish.KONICA MINOLTA DIGITAL CAMERA

                                                                                       A closer view of the dish

Serves -4-5

Time taken – 45 minutes

Note:1. Use fresh veggies and mushroom for best results.

2. Do check for the chili powder you use for ideal spiciness you require.

3. One can even use frozen peas if fresh not available.

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Chinese potato spicy dish(Kooka saung)

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                                                                      Ready to serve kooka saung

How long it takes: 45 minutes (other than cooking and pealing the veggie)

Number of servings: 4-5

Chinese potato/kook/Sambrani in English, Konkani and Kannada respectively. Even though it can be considered as the close cousin of the king potato, it is available only for 2-3 months in a year. It is really healthy, generally and certainly for lactating women. We also prepare various dishes like the tikkies, upkari and today I would like to put up Kooka saung.  It is a good combination with Konkani dalithoy , rice and papad. This is among the classical Konkani delicacies.

What you need to have: 

1. Chinese potatoes (kooka) 2 cups

2. Chopped onions – 2 cups(to season)

3.  Coriander seeds – 2 teaspoons(to grind)

4.  Fenugreek seeds – 8-10

5. Red chili – 5-6(spicy)

6. Tamarind – A generous lump

                                                                             Fresh chinese potatoes

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                                                         Ingredients of seasoning & grinding

What you do with what you have:

1. Wash and cook chinese potatoes in the cooker adding a little salt and water till  soft. On cooling peal them and keep it aside.

KONICA MINOLTA DIGITAL CAMERA                                                        Chinese potatoes being cooked in the cooker

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                                                                    Cooked and pealed chinese potatoes

2. Wash and peal onions lengthwise and keep it aside. Place a skillet  with 2 teaspoons of cooking oil in it on medium flame. When heated add chopped onions to it adding salt to fry till transparent.

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                                                      Chopped onions being fried till transparent

3. Place a spatula with 1 teaspoon of cooking oil in it and fry coriander seeds, fenugreek seeds and red chili in it. On cooling grind it with tamarind and a little water to a fine consistency.

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                                                                             Grind wet masala

4. Add the wet masala to the fried onions and give a stir.

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                                              Grind wet masala being added to the fried onions

5. Add cooked and pealed chinese potatoes  from step 1 to the Onion-Masala mix and give a stir.

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                                Cooked chinese potatoes being added to the fried onion masala mix

6. Add a little water, check for salt and bring it to boil on low flame to incorporate the dish with the masala to make a homogeneous mix.

KONICA MINOLTA DIGITAL CAMERA                                              Ready to serve chinese potato saung(kooka saung)

7. Transfer it to a bowl for a closer view of the dish.  Enjoy with rice and dalithoy or even with Roti/chapati as well!!!                                                 KONICA MINOLTA DIGITAL CAMERA

                                                                   A closer view of the dish

Good to remember:

1. Fresh kook should be used for the dish for better results.

2. Onions should be chopped fine to get incorporated with the masala and the veggie.

3. People use coconut too in the masala which can surely be omited.

Masala Masoor dal

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How long it takes: 45 minutes

Number of servings: 3

Masoor dal is more common in North India  and in fact was not at all available in the south for a long time. Masoor dal is orangish-pink in colour but turns yellow when cooked. I borrowed this masala masoor dal recipe from my daughter-in-law – she had made it for lunch and both of us loved it. I add some spinach as a variation whenever possible.

What you need to have:

1. Masoor dal – 1/2 cup

2. Cumin seeds – 1 Teaspoon

3. Chopped onion – 1/3 cup

4. Chopped tomato – 1/4 cup

5. Ginger – 1/2 ” piece

6. Garlic pods -2-3

7. Green chili – 1-2(depending upon the spiciness)

8. chili powder – 1/2 teaspoon

9. turmeric powder – 1/2 teaspoon

10. Garam masala powder – 1/3 teaspoon

11. salt – as per taste

12 . Cooking oil – 2 teaspopons

13. chopped cilantro – 1 tablespoon

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                                                                                           Ingredients of masala masoor dal

What you do with what you have:

1. Cook dal as usual in the cooker for about 20 minutes till soft.

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                                                                                                                  Cooked Masoor dal

2. Place a wide skillet with 2 teaspoons of cooking oil in it on low/medium flame.  On heating add cumin seeds to it. When it splutters, add chopped green chili and also chopped garlic and ginger and fry till done.

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                                                                                                      Seasoning in progress

3. Add chopped tomatoes and onions together with required quantity of salt to it.                                                               

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                                                                                             Chopped tomato & onions being fried

4. Fry till done and add all the powders mentioned above stirring throughout.

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                                                                                                                Add all powders

5. Finally add cooked dal from step 2 to it and bring it to the required consistency by adding water in steps checking for salt and bringing it to boil.                                                                        

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                                                                                    Cooked masoor dal being added to the seasoning

6. Thats it. Garnish it with chopped cilantro and I thought its best enjoyed with rice.

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                                                          Ready to serve masala masoor dal  garnished with chopped cilantro  

Good to remember: 

1. Dal should be cooked to fine consistency for best results.

2. One can even add 1/2 cup cooked palak for a variation.

3. This can be a side dish for rotis too.

 

Cauliflower Greens stir fry

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Number of servings: 3-4

How long it takes: 45 minutes

A couple of days back I put up crispy fried cauliflower which was the more fun and snacky time. Now time for something more simple and wholesome – a stir fry with the cauliflower florets and greens ! Typically we tend to throw away the greens but this time I happened to buy a fresh Cauliflower with tender greens and so thought of adding them to the mix along with the flowerets. And I am glad I did ! You will too if you try this one. A great combination with Chapati/Roti.

What you need to have:

1. Cauliflower greens chopped – 2 cups

2. Flowerets – 1 cup

3. Chopped potatoes – 1/4 cup

4. Chopped onions – 1 cup

5. Chopped tomatoes – 1/2 cup

6. Cumin seeds – 1/2 teaspoon

7. Chili powder – 1 teaspoon

8. Turmeric powder – 1 Teaspoon

9. Dhania-jeera powder – 1 teaspoon

10. Salt – to taste

11. Cooking oil – 1 Tablespoon

                             Chopped veggies and Cauliflower greens

Other ingredients of seasoning

What you do with what you have:

1. Wash and chop Cauliflower, its greens and also peal potatoes too and chop fine as shown in the image. Soak the flowerets and potatoes together and the greens separately in water for about 10 minutes.

2. Place a skillet with 1 tablespoon of cooking oil in it on low flame. When heated add cumin seeds and when it splutters add chopped tomatoes to it and fry till mushy.

Chopped tomatoes being fried

3. When done add chopped onions and required quantity of salt to it and fry till transparent.

Chopped onions being fried

4. When onions are transparent add all the powders.

                                    All powders added in a row

5. Stir well and add chopped cauliflower greens and close it with a lid and cook till soft

Cauliflower greens being added 

5. When done, add chopped flowerets, chopped potatoes from step 1 to it and close it with a lid and cook till done on low flame only.

Chopped cauliflower & chopped potatoes being added

6. When done ready to serve and transfer it to a serving bowl.  Enjoy with chapati or even roti.

Ready to serve cauliflowerets , greens stir fry

Cauliflower greens stir fry with chapati

 

Good to remember:

1. The greens should be very close to the flower since it is tender .

2. One can even use Green peas as a combination to the dish.

3. Since the greens take a little longer to cook it should be cooked intially and add the other veggies subsequently.

Bhendi/Okra Green Masala

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Bhendi/Okra green masala

How long it takes: 45 mins

Number of servings: 4-5

Bhenda / Okra is a popular vegetable in all Indian kitchens. This dish turned out so yummy that I now prepare at least once a week. I usually get tender okra from my maid’s garden – fresh and organic – and they look so good that I can hardly wait to enjoy them. This dish makes s a good combo with roti, chapati and also with dal rice and curd rice too.  Here is my version of the dish.

What you need to have:

1. Chopped okra – 3 cups

2. Chopped potatoes – 1 cup

3. Chopped onions – 1 cup  (for seasoning)

                                                                                                                       Chopped veggies

Ingredients of Seasoning & Grinding

1. Choppped green tomato –  1 (optional)

2. Green chilly – 2-3

3. Ginger – 1″ piece

4. Chopped cilantro – 1/2 Cup

5. Roasted peanuts – 2 Tablespoons

6. Dhania-jeera powder – 1 Teaspoon

7. Salt – To taste

Ingredients of Seasoning & Wet Masala

What you do with what you have:

1. Wash, peel and chop potatoes, sprinkle a little salt over them (prevents them from turning black) and keep it aside. Wash and wipe okra with a clean cloth to dry and then chop it to bite size pieces and keep aside as shown in image-1.

2. Wash and chop tomatoes, cilantro. Also wash, peel and chop onions fine and keep aside in the above image. Place a skillet with peanuts on low/medium flame, dry roast till done and when cooled, peel and keep it aside.

2. Grind roasted peanuts, ginger, tomatoes, cilantro green chilly in the mixer adding water in steps to a fine consistency.

Ground Wet Masala

3. Place a skillet with a little cooking oil on medium/low flame and fry chopped potato in batches till a little crispy and keep it aside.

Chopped potato being fried

4. In the same skillet with the leftover oil, add chopped onions from step-1 to it and fry till transparent (adding required quantity of salt).  When fried add dhania-jeera powder to it.

5. When fried add grind wet masala, chopped okra and a little water to it cook till smooth.  Use wooden spatula so that tender bhendi does not get crushed on being cooked.

 

Chopped Okra cooked in masala

6. When done add fried potatoes from step-3, check for salt and then stir in well.  Allow it to thicken.

Fried potatoes are being added to the dish

7. Ready to serve bhendi green masala is as shown in the image below.  Yummmmmmmmmmmmmmmmm

Ready to serve Bhendi green masala

How long it takes: 45 minutes

Number of servings: 4-5

Good to remember:

1. Use fresh and tender okra for the dish.

2. One can even add raw peanuts for the masala while grinding.

3. Cook the dish on low flame only as it is likely to get crushed on high flame.

Mulangi Curry

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Mulangi Curry

How long it takes: 45 mins

Number of servings: 2-3

Mulangi/Mooli / Radish is a popular ingredient in South Indian cuisine – especially in sambar where brinjal or white radish are favoured vegetables. It can be a polarizing topic of conversation –  its pungent odour versus its unique flavour  and aroma. Mooli paratha has given radish instant fame and acceptability, and radish is also used in salads. The salad is usually prepared in combination with onions and has a unique taste. Nutritionally, white radish has excellent value and its greens are kidney-friendly. Mulangi curry is simple to make and a pleasure for radish-loving taste buds. Here is my version of Radish curry.

What you need to have:

1. Fresh white radish chopped – 2 cups

2. Moong dal – 1/4 cup

Moongdal & chopped white radish

Ingredients of Seasoning & Garnishing:

1. Mustard seeds – 1 Teaspoon

2. Chick peas dal – 1 Teaspoon

3. Green chilly – 2-3

4. Asafoetida powder – 1/2 Teaspoon

5. Curry leaves – 2 Sprigs

6. Chopped cilantro – A handful

7. Fresh grated coconut – A handful

8. Lemon juice – 1/2 Teaspoon

9. Cooking oil – 3-4 Teaspoons

Ingredients of seasoning & garnishing

What you do with what you have:

1. Wash, peel and chop radish into small bite size pieces and keep aside. Chop green chilly, grate coconut, wash and chop cilantro as well and keep aside as shown in image-1 and 2.

2. Soak Moongdal in water for about 15 minutes. Add chopped radish to it and cook in the cooker till done.

3. Place a wide pan with 2 Teaspoons of cooking oil in it on medium flame. When hot, add mustard seeds to it. Also, add chick peas dal to it and fry till done.

Seasoning in progress

3. When done, add chopped green chilly, asafoetida powder and curry leaves to it and fry.

Seasoning in progress

4. When done, add cooked moong dal-radish mix. Also add salt and required quantity of water to bring it to the required consistency. Add grated coconut and chopped cilantro from step-1 and squeeze lemon juice on top.

Ready to serve Mulangi curry

5. Transfer it to a serving bowl and enjoy hot with either rice and dal or even with Rasam rice.  One can even relish with Chapati.

A closer view of mulangi curry

How long it takes: 45 minutes

Number of servings: 2-3

Good to remember:

1. White radish should be tender, else it won’t cook well.

2. It is better the chilly used for this dish be of the spicier variety, since no chilli powders are being used.

3. Both the veggie and dal should be cooked well to gain texture to the dish.

Avrekalu Usli

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Avrekalu Usli

How long it takes: 45 minutes

Number of servings: 2-3

The season for Avrekalu/Surthi Beans is drawing to an end, and I have a few other recipes that I will keep for the next season. This recipe for avrekalu usli is an easy one for beginners and yummy one too.  Only thing it specially requires is a little patience to peel it doubly. This dish can be relished as a tiffin and also can be a luch side dish with rice or with chapati and jwari roti too.

What you need to have:

1. Hithukubele – 1 cup (double pealed Avrekalu)

2. Mustard seeds – 1 Teaspoon

3. Blackgram dal – 1/2 Teaspoon

4, Chana dal – 1 Teaspoon

5. Cumin seeds – 1/2 Teaspoon

6. Turmeric powder – 1 Teaspoon

7. Curry leaves – 2 Sprigs

8. Lemon juice – 1/2 Teaspoon

9. Cilantro chopped -m A handful(for garnishing)

10. Salt – To taste                                                                           

Surthi beans soaked in water to peel again

Hithukubele (Double-peeled surthi beans)

Ingredients of seasoning & garnishing

Ingredients of Wet Masala:

1. Fresh grated coconut – 2 Tablespoon

2. Green chilly – 2-3

3. Ginger – 1″ piece                                                                                                                                                                      Ingredients of wet masala

What you do with what you have:

1. Cook double peeled surthi beans (hithukubele) in cooker adding a little water and salt till fine and keep it aside.

2. Grind the ingredients of wet masala in the mixer/grinder adding water in steps to a medium coarse consistency.

Ground wet masala

3. Place a broad-based pan with 2 teaspoons of cooking oil on low flame. When hot, add mustard seeds, urad dal, chana dal, cumin seeds, turmeric powder and also curry leaves to it.Seasoning in progress

4. Now add the ground masala from step-2 to it and fry it till it turns a little dry.

Wet masala being fried in seasoning

5. When done, add cooked beans from step-1 to it and stir well checking for salt. Add chopped cilantro too.

Cooked beans & cilantro being added

6. When cooled, transfer it to a bowl and add lemon juice to it. One can even enjoy it for a tiffin snack or as a side dish for roti too.

Ready to serve Avrekalu Usli

How long it takes: 45 minutes

Number of servings: 2-3

Good to remember:

1. Fresh avrekalu should be used for better taste.

2. Double peeling is a must for this dish. Else it will not be tasty.

3. Some people add onion in place of cumin.