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

Red Spinach poriyal

Ingredients:
Red Spinach - 1 bunch
Small onions - 4-5, chopped
Red chillies - 4-5 or as spicy required
Moong Dal - 1/4 cup
Mustard seeds - 1/2 teaspoon
Curry leaves - few
Salt to taste
Oil - 2 tablespoons

Method:
Wash spinach and chop leaves and stems into pieces. If the stems are too thick, discard them.

Soak moong dal in water for 20 minutes.

Heat oil in a pan and allow mustard seeds to splitter in it.

Add red chillies, curry leaves and onions and fry until onions turn golden brown.

Drain water from moong dal and add it to the onions.

Fry for 2 mintues and add chopped spinach.

Mix well and cook it covered for 5 minutes.

Add salt, mix well and cook for 5-10 mintues until spinach are cooked.

Serve hot with plain rice.

 

Kovakkai Poriyal( Kovakkai fry)

Ingredients
Kovakkai-1/4 kg(Cut length wise)
Big onion-1 (cut length wise)
Sambar powder-2 teaspoons
2 tspBengal gram powde+1/2 teaspoon chill powder+1/2 teaspoon salt

Procedure
Mix the sambar powder and salt needed with the kovakkai and keep aside for 15 minutes. Now keep the kadai in the stove. In one table spoon of oil season the fry with mustard seeds and curry leaf (be little liberal in adding oil).Athe mustard cracks add the onion and fry till golden brown. Now add the kovakkai pieces and sauté in the oil itself for 5 minutes. Add 1 cup of water, mix well, close the kadai, reduce the flame and cook for 7 to 8 minutes. Check in between if there is enough water in the kadai.
This veg will take little bit time to cook. When you feel that the veg has been cooked soft, increase the flame and let all the water content evaporate. The oil you added in the beginning will come out in this stage. Now add the Bengal gram mix kept ready and mix well. If you cook for another 2 to 3 minutes stirring continuously, the Bengal gram powder will form a coating on the kovakkai and it will get roasted nicely. If you don’t have Bengal gram powder, paruppu podi can be used. In this preparation, I



THIS TOO I GOT FROM NET

 

Creamy Boiled Cauliflower
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Ingredients :

cauliflower - 1 cut into flowerettes
1/2 cup cream
1/2 cup yoghurt
2 tsp chilli powder
3 flakes garlic - crushed
2 cloves
5 cm cinnamon
salt to taste
1 tbsp oil

Method :

steam cauliflower with cloves and cinnamon.
Mix together cream, yoghurt, salt and chilli powder. Keep aside
Heat oil in a vessel and add crushed garlic, fry lightly and add steamed cauliflower.saute for two mins. remove from heat.
Add to the yoghurt mixture and stir well.

 

Potato - Capsicum fry ::::

Ingredients :::
3-4 nos. big potatoes,peeled and diced.
3 nos. big green bell pepper / capsicum,washed and diced,
1 no.medium onion,sliced or chopped,
1 tsp ginger paste or 1/2" finely chopped ginger,
2-3 nos. green chillies,slit lengthwise,
1/4 tsp cumin seeds,
1 no. dry red chilly,
1 tsp coriander powder,
1/4 tsp turmeric powder,
1/2 tsp red chilli powder,
1/4 tsp gorom masala (optional),
3-4 oil,
salt to taste.


Method :::
1.Heat oil in a skillet .Add cumin seeds and red chilli.
2.When cumin seeds starts spluttering,add chopped onions and ginger and saute for 2 mins or until onion becomes translucent.
3.Now add potatoes and sprinkle turmeric powder .Fry on high flame for one minute and stir continuously.
4.Bring the flame low and sprinkle some water and cover the skillet to cook potatoes for 4-5 mins.
5.when the potatoes are half-done,then add bell pepper pieces and mix nicely and then sprinkle coriander powder,red chilly powder and gorom masala and mix everything nicely.
6.Add salt and then cover for 2 mins to cook and then open the lid fry on medium flame.When vegetables are cooked nicely,you can sprinkle a little gorom masala and serve hot.

You can use mustard seeds and curry leaves instead of cumin seeds.After adding bell pepper / capsicum, try to cook without covering the skillet then little crispness will come.Again adjust salt and spices as your taste.

 

• Dhaniya Paneer
•
• ".
• ..." Ingredients :
•
• Paneer cubes 10-15
• Coriander leaves 2 cups
• Coriander seeds 2tbsp
• Coriander powder 1tsp
• Green chili 4-5
• Green peas 1/2 cup
• 2tbsp curd
• Butter 1tsp
• Salt to taste
• Sugar to taste
• 2 tbsp oil.
•
• Method :
•
• Soak coriander seeds in some water overnight.
• Make paneer soft by soaking in hot water.
• strain the excess water.
• Make a paste of 1 and 1/2 cup coriander leaves , green chili with the curd in a mixture.
• Heat oil in a pan.
• Add coriander 1 tsp seeds,when it starts to splutter.
• Add paneer and green peas, saute them little.
• Add salt and sugar to it.
• Add coriander powder to it.
• Add paste to it.
• Saute it again sometimes.
• Add soaked coriander seeds water to it.
• And bring it to boil.
• when thickness is coming.
• Add butter for more flavour.
• Add coriander leaves for garnishing.
• And serve hot with paratha or chapatthi.

 

radish fry

ingredients
radish--------1/2 kg
red chillies 4---broken
tumeric powder---1/2 tsp asafoetida a pinch
1 tomato--cit fine
onions ----2--cut fine
ginger---crushed --half inch
method
heat kadai pour 3 tbsp oil, add red chillies, let it darken, then add onions, fry till golden--only then add
quart ed and cut fine radish----not round or cubes, but tiny peices,
next add ginger tomato and asafoetida salt turmeric---ans half cup water ler it cook in vert slow flame and in its own water
covering , and mixing adequately---the finished look will look little oily and well mashed type.

Good with chapattis and rice.

 

THANK YOU LATHA FOR A SIMPLE AND TASTY RECIPE, IT IS DIFFERENT,AND WORTH A TRY FOR EVERYONE---AND THANK YOU FOR EXPLANATIONS , AND TIP, WE DO APPRECIATE IT:bowdown

 

THIS IS ALSO FROM MY COLLECTION:

Alu Methi
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Ingredients:

4 cups of boiled potatoes unpeeled and cubed
6 Tbsp. dry fenugreek leaves
1 tsp. cumin seeds
1/4 tsp. asafoetida powder
2 tsp. coriander powder
1/2 tsp.turmeric
1 tbs. fresh ginger minced or 1 tsp. ginger paste
2 red chillies (optional)
2 green chillies finely chopped (optional)
½ tsp. each of turmeric
4 tbs. ghee( clarified butter) or oil
salt to taste

Method:

Heat ghee in a heavy-bottomed and fry cumin seeds and asafetida. Add the rest of the spices and then the potato cubes, fenugreek leaves. Season with salt. Keep on stir frying the potatoes till they are well browned.