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Subjis, or dry vegetable side dish, or dry gravy chappati veg

Discussion in 'Recipe Central' started by malligashivaram, Apr 10, 2010.

  1. malligashivaram

    malligashivaram Gold IL'ite

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    hi friends
    Young and the very young,I would like to start a new thread on dry vegetables,side dish or vegetables for chappatis --even this is an easy thread daily fixing the side dish [subjis] is very difficult for some---me too, i have to write it down to remind myself how else can i do differently, everyday, so that it does not become repetitive for others, -------making some to eat veg--is an uphill task.

    In my house the younger boy ,hates vegetables in any way, so have written down veg in different ways, in order to have an easy reference when needed.

    As i have asked before, I ask again sisters this is a common thread, all can share your simple and specialized fare , your family's especial,your experimental, and also mum's grand mums---north, east west Indians and abroad Indians you can share too

    as i have mentioned in my profile I am good at gravies ---so please sis share,i will write what i know
     

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  2. malligashivaram

    malligashivaram Gold IL'ite

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    RIDGE GOURD AND POTATO CURRY

    POTATOS ----5
    RIDGE GOURD----1/2KG
    BENGAL FLOUR---2 TBSP
    CUMIN POWDER---1--TSP
    SALT TO TASTE, RED CHILLI POWDER---1 1/2 TSP
    AMCHUR [DRY MANGO POWDER]---2 TSP
    GARAM MASALA ---1/2 TSP

    METHOD: Select medium sized potatoes, boil and peel.
    2] cut them into 4 half ways, keeping the potato intact.
    3]scrape ridge gourd cut into 2 or 3 pieces and slit like potatos,
    dry roast gram flour till good smell comes from that,
    4] mix with all powdered ingredients and stuff the mixture inside the ridge gourd
    and potatoes,
    5] heat oil in a broad frying pan and arrange stuff vegetable in it, remember to add salt,
    keep closed and cook in slow fire stir in between.
    pour 1 small cup of water and cook till dry
    garnish with coriander leaves.
    Serve with chappatis and rice side dish.
     
  3. malligashivaram

    malligashivaram Gold IL'ite

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    GOBI PALAK

    INGREDIENTS

    Cauliflower ------1 large
    Palak---3 bunches
    Green chillies---5
    Cumin seed---1/2tsp
    Dhania powder----1tsp
    Tomato—2
    Big onion---2
    Garlic—7
    Red chillie----1/2 tsp
    Garam masala---1/2 tsp
    Grated coconut----2tbsp
    Cashew nuts –10
    Poppy seeds-----1tsp, soaked in hot water
    Coriander leaves---1 small bunch
    Curry leaves ---15,
    Oil for frying
    Milk ½ cup
    Fresh cream---2tbsp grated cheese----1tbsp


    Method:
    1] wash cauliflower and cut into small flowerets.
    2]heat water in a broad vessel, when boiling add salt little turmeric powder, and cut flowerets, cover and put off the stove.
    3] after a few mintues drain water completely, dry and deep fry till crisp.---keep aside]
    FOR MASALAS
    1] Peel garlic, dice tomatoes and cut onions finely
    2] Wash and chop palak finely
    3] Heat little oil, fry slit green chillis and palak in medium flame[you can add more chilli if you like it hot]
    4] When moisture has evaporated completely .remove from fire, and allow to cool.
    5] And grind palak with grated coconut, cashew, poppy, coriander and curry leaves.
    6] Heat rest of the oil in broad kadai, add cumin, garlic cut fine, and onions cut fine.
    7] Stir for few minutes and add milk, and mix well.
    8] Just before removing from fire, mix deep fried cauliflower, sprinkle grated cheese on top. Serve with finely chopped onions and lemon pieces

    THIS A HEAVY DISH, SPECIALLY MADE FOR GUEST, OR SUNDAYS---GOOD WITH CHAPPATIS AND RICE—WILL FEED SIX
     
  4. fiona

    fiona Bronze IL'ite

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    I love ladies fingers and this is one of the ways I like to prepare them. My friend's mum would make this dish and I always relished it whenever she made it. She is a great cook I must say and this is one dish that always reminds me of her cooking. I used to live in this friends house during a certain period of my life and I enjoyed everything that her mum cooked.I am not sure if this is the exact recipe she follows but it does tastes as good as hers:)

    1/2 kg lady fingers, cleaned ,dried and cut to pieces
    2 medium potatoes ,cubed
    2 small onions, finely chopped,
    2 green chillies , finely chopped
    2-3 kokum, http://en.wikipedia.org/wiki/Garcinia_indica
    1/4tsp turmeric pwd,
    1/2tsp chilly pwd,
    1/2tsp coriander pwd,
    1/4tsp cumin pwd,
    1/2tsp ginger garlic paste
    1tsp mustard seeds,
    oil
    salt to taste.

    Method:-
    Heat oil in a pan, fry the potaoes slightly remove and keep aside .Fry the ladies fingers and keep aside.Add some more oil to the pan , splutter the mustard seeds. Add the onions and chillies,fry till soft, add the ginger garlic paste and fry for some more time till the raw smells goes than add the spice powders.Mix well and add the ladies fingers , potatoes and kokum , salt . Cover the pan with some water on the lid . Cook till done ( keep stiring ocationally to avoid the veg from burning at the bottom)
     
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  5. malligashivaram

    malligashivaram Gold IL'ite

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    Thank fiona for your recipe,reads and tastes good,thank again girl to start the ball rolling, happy and appreciate-----was worried that you had to do with my recipes
     

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  6. fiona

    fiona Bronze IL'ite

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    You are welcome dear, do try and let me know the outcome ;)
     
  7. Cindhuja

    Cindhuja Gold IL'ite

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    Here i am with a side-dish for roti's/chappathi's :crazy

    Mushroom curry:-

    Onions - 1 big sized
    Button Mushroom - 15-20 (1 packet)
    Garlic - 3-4
    Chilli Powder - 1 tsp
    Pepper powder - 1 tsp
    Cumin powder - 1 tsp
    Coriander powder - 1/2 tsp
    Turmeric powder
    Saunf - 1/2 tsp or little less
    cinnamon stick - 1 inch stick
    curry leaves
    Oil
    Salt

    1. Take a wet towel or a clean cloth and wipe the mushrooms well.Do not wash it in water as the veggie leaves more water while cooking.Chop them into bite size pieces.

    2. chop onions finely and crush the garlic pods with the outer skin

    3. Heat little oil in a kadai, splutter cinnamon stick and saunf. Next add crushed garlic pods and curry leaves. Once teh garlic turns light brown add the onions,salt and turmeric and saute well till the onions shrink well

    4. Now add the remaining ingredients and saute for 1-2 mins till they blend well.Sprinkle just 3-4 teaspoons of water(not more).Simmer the flame and cook it covered.Open and kindle then and then to avoid sticking.Once the raw smell of powders goes off and mushroom becomes tender.Add 1 more teasoon mix it and simmer for few more minutes.

    Serve hot for roti's.Goes well with curd rice too.
     
  8. malligashivaram

    malligashivaram Gold IL'ite

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    SHAHI MATAR PANNER

    250 GMS ---COTTAGE CHEESE
    [PANNER]
    ¼ KG PEAS
    Ginger---1 inch
    2 pods garlic
    1 stick cinnamon
    2 green chillies
    A pinch turmeric powder,
    ½ coconut grated and ground with hot water to extract milk [just filter it an press the rest of the milk out]
    2 tbsp oil , 1 tsp ghee or vanaspati [optional]

    METHOD:
    Cook the peas, with little salt and turmeric,
    Grind ginger,garlic, green chillie into paste
    Take a kadai heat little oil fry the masala for a little while then add coconut milk let it cook for sometime 5minutes or more—till it looks slightly thick
    Cut the panner into small cubes and fry in oil or ghee till lightly brown, remove and immediately plunge into cold water for softnessremove it again.
    After the masalas are nearly cooked add peas, and panner,,garnish with finely cut and browned onions.

    This will go well in parathas, curd rice or dhal rice
     
  9. malligashivaram

    malligashivaram Gold IL'ite

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    CINDUJA THANK FOR YOUR CONTRIBUTION OF MUSHROOMS [LOVE IT]-----IT GIVES SUCH A SPECIAL TASTE---CANT SAY :cheers
     
  10. malligashivaram

    malligashivaram Gold IL'ite

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    ALOO BAIGAN

    INGREDIENTS:

    Potato-----1/4 kg
    Small round brinjals ¼ kg
    Oil for frying
    garam masala pow—1/2tsp
    finely cut onions ¾ cup or3 onions cut
    fresh cream—1 tbsp
    salt, finely cut coriander leaves
    thick tamarind extract—2 tbsp
    chopped tomato—1/4 cup or two tomatoes,

    DRY ROAST AND POWDER
    Dhania---1 tbsp
    Poppy seeds—1tbsp
    White sesame seeds or til seeds---1bsp
    Roasted peanuts—1 tbsp
    last
    And 2 onions grind coarsely last

    METHOD:
    1]slice brinjal lenghtwise.
    1. ]Cook potato peel and cut lengthwise.
    2. Deep fry both in oil separately and keep aside.
    3. Heat add onions and fry golden
    4. Add chopped tomatoes and stir for a few mins
    5. Add ground paste and fry till oil separates
    6. Add garam masala, salt,chilli powder and tamarind.
    7. Add potatoes and brinjal cook covered for few minutes---till a nice aroma comes remove, garnish with coriander and fresh cream on top[optional]
     

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