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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    PRIYA THANK FOR A FB, WAS FEELING LONELY HERE----GIVE A SAME PINCH TO YOUR SON I TOO LOVE POTATOS---ANYTIME ANYDAY:cheers
     

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  2. malligashivaram

    malligashivaram Gold IL'ite

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    BeetRoot porial

    Ingredients:
    Beetroot 2
    Green chilly 4
    Garlic 4 cloves
    Ginger 1 piece
    Shallots 4
    Oil 1/2 tsp
    Mustard Seeds 1/4 tsp
    Curry leaves a few
    Salt to taste
    Vinegar 1 tbsp
    Directions:

    1. Grate the beetroot, and steam cook with chopped green chilly, ginger, and garlic.
    2. When it is almost cooked, add the chopped shallots and cook for some more time.
    3. Heat oil in a pan and allow mustard seeds and curry leaves to splutter.
    4. Add the cooked beetroot, salt and vinegar and serve.


     
  3. malligashivaram

    malligashivaram Gold IL'ite

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    Plantain Fry (Green Banana Fry)

    Ingredients:
    1.Green Banana/Plantain -2
    2.Garlic paste - 3 tsp
    3.Red chilli powder -1tsp
    4.Salt
    5.Turmeric - 1pinch
    For seasoning:
    Oil -1 tsp
    Mustard seeds-1 tsp
    Urad dal -1tsp
    Channa dal -1 tsp
    Curry leaves -1 tsp
    Salt to taste
    How to make:
    • Cut Plantain into small slices(very thin ) into a bowl of cold water.
    • In a pan heat oil then add all seasoning ingredients.
    • Add garlic paste,Turmeric and Red chlli powder.
    • Add little water(1/4 of cup) and salt.Let it boil then mix well.
    • once the garlic cooked well then add the plantain.
    • cover it .mix well occasionally.keep it in low flame.
    • let it cook well until soft.
     
  4. malligashivaram

    malligashivaram Gold IL'ite

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    Banana flower

    Ingredients

    1 small banana flower (vazhapoo)
    1/2 cup Bengalgram dal
    1/2 cup Red gram dal
    Salt to taste
    Bit of asafoetida
    Few curry leaves
    Oil
    1/2 tsp mustard seeds

    Soak the dals for 1 hour. Take out the red cover, remove each petal of the flower and pull out the thread like strand from the center. Cut it into small pieces and keep them soaked in some water. Cook it with little water till it gets soft. Keep aside.

    Grind the dals together to a coarse paste.

    Heat oil, add mustard seeds, curry leaves and when it splutters, add the dal paste, salt and asafoetida. Cook till you get seperate grains of the paste and the colour starts changing. Keep stirring it else it will get stuck to the pan.

    Add the cooked banana flower and mix well. Serve with rice.
     
  5. malligashivaram

    malligashivaram Gold IL'ite

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    Bitter Gourd Curry
    . Ingredients:


    Bitter gourd-1/2 kg
    Onion-1
    Turmeric little pinch
    Jaggery 1 tsp
    Mustard seeds-1/2 tsp
    Jeera-1/2 tsp
    Curry leaves few

    For powder:
    Dry red chillies-6
    Roasted chana dal-2 tsp
    Chana dal-1 tsp
    Urad dal-1 tsp
    Coriander seeds-1 tsp
    Jeera-1 tsp
    Salt to taste
    Oil-1 tsp

    Method:
    Preparation of Powder:
    Place one pan and heat it.When it is heat add 1/2 tsp oil and heat when it is add all the Ingredients to prepare the powder except salt.Fry until all changes to light brown color. Make it cool and then grind to powder. This u can prepare more powder and store it for more days.
    Preparation of curry:
    First clean the bitter gourd and onions chop it and keep it aside.
    Place another pan and heat it.When it is heat add the oil and heat it.
    Now add the mustard seeds when it starts cracking add the jeera and curry leaves to it.
    Add the bitter gourd pieces to it fry for 1 minute add the turmeric to it.
    Now close the lid fry for 2 minutes.Open the lid and add the chopped onions and mix it .
    Again close the lid and cook for 5 minutes. Add salt and jaggery to it and fry for 5 minutes.
    Now the bitter gourd is cooked well.Finally add the 3 tsp powder mix it well and take out from heat.

    Now take this in the serving bowl.This goes nice with the hot rice.
     
  6. Cindhuja

    Cindhuja Gold IL'ite

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    Dry side dish

    Broccoli-Egg Poriyal:- Yummy Combo :crazy

    Finely chopped onions - 1 medium sized
    Finely chopped Green chillies as per taste
    Broccoli - 1 (chop into very tiny chunks)
    Eggs - 2 (beat them with little salt)

    To temper :-

    Oil
    Mustard seeds
    Curry leaves

    Heat oil in a kadai and temper with the given ingredients. Now add chopped onions and saute well. Next green chillies, broccoli and salt and saute for a minute.Sprinkle enough water and let it cook in medium flame.Cook it covered. Once they are soft enough and cooked well add the beaten eggs and kindle without taking hands.Soon they cook.Chop them into tiny chunks with the laddle itself.If necessary add little oil in the end.Serve hot.Tastes great and absolutely healthy too :thumbsup.

    Do not add more water while cooking the veggie.Better you sprinkle enough water.
     
  7. malligashivaram

    malligashivaram Gold IL'ite

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    Cnduja thanks for the contribution broccoli and egg I think this will hit grounds:cheers
     

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  8. Cindhuja

    Cindhuja Gold IL'ite

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    Thanks mam.Actually my friend's maid used to prepare a dish out of radish and egg.A perfect side-dish for rasam rice. Will check out the recipe and update here soon :thumbsup
     
  9. malligashivaram

    malligashivaram Gold IL'ite

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    Cabbage and potatoes

    Ingredients:
    Cabbage- 500gms, sliced, Potatoes- 2, cut in small cubes
    Oil- 1/2 tablespoon, Turmeric paste- 1 tablespoon
    Chilli paste- 1 teaspoon, Cumin paste- 1 and one fourth tablespoon
    Coriander paste- 1 tablespoon, Ginger paste- 1 teaspoon
    Ghee- 1 tablespoon, Bay leaves- 2, Garam masala- to taste
    Salt- to taste, Sugar- to taste

    Steps:
    Fry the cubed potatoes in hot oil until light brown.Remove from oil and keep it aside.To the hot oil in the pan add the sliced cabbage and sprinkle salt.Stir and cover the pan.Cook for 5 min.
    Remove cover and to the water given out by the cabbage add the masala pastes.Stir and fry until masalas are well blended with the cabbage.Add 1/4 cup of water to cook the potatoes.Add a sliced tomato and fry.Add salt a

    to taste.Simmer over medium until the potatoes are cooked and there is almost no gravy left.In a frying pan heat a tablespoon of ghee
    Add the bay leaves and garam masala.Stir and pour it on the cooked cabbage
     
  10. malligashivaram

    malligashivaram Gold IL'ite

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    - Stuffed Snake Gourd

    Ingredients:
    one foot long tender snake gourd
    1 tbsp lime juice
    3/4 salt (to taste)
    2 tbsp oil

    Ground to a smooth paste
    3/4 cup grated fresh coconut
    3-4 green chillies
    2 tsp cumin seeds
    2 tbsp chopped coriander leaves
    1/4 cup water

    Tempering
    2 tsp oil
    1/2 tsp mustard seeds
    1 dried red chilli, halved
    1 sprig curry leaves

    Method:
    1. Chop off and discard both ends of a snake gourd. Slice snake gourd into 1 inch pieces, without peeling it. Scoop out seeds from within the slices to make hollow cylinders. Set aside
    2. Mix spice paste with lime juice and half the salt.
    3. Heat oil for tempering in a pan over moderate heat. Add remaining ingredients for tempering in the order given. When mustard seeds splutter, add spice paste and fry over low heat for 1-2 minutes, stirring continuously.
    4. Remove pan from heat. Cool and stuff snake gourd cylinders with spices.
    5. Place a frying pan over moderate heat and add 2 tbsp oil. Add stuffed snake gourd, sprinkle with a little water, and cook over low heat for 8-10 minutes, till tender. Stir gently, taking care not to break them.

    Serve hot as a side dish with rice or roti.
     

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