DrySabjisforRotis

8/6/2019 DrySabjisforRotis

1/33

Dry Sabjis for Rotis:

more sabjis available in this link:

http :// www .indusladies .com /forums /recipe - central /91618- subjis - dry - vegetable -side - dish .html

Kerala Beans Stir Fry

Ingredients1. Beans (Chopped into thin pieces) - 1/2 kg2small [madras] onions or shallots4--53. Garlic Pods (Crushed) - 4-54. Green Chillies (slit) - 3 or 4

5. Turmeric - A pinch6. Salt - As Required7. Oil - 2 tbsp8. Mustard Seeds - 1 tsp9. Curry Leaves - A sprig10.Coconut (grated) - 1/2 Cup11.Onion (sliced) - 1 small (Optional)How to make Kerala Beans Stir Fry

Preparation Method1. Grind together coconut, turmeric powder, shallots and green chillies.2. Heat 2 tbsp oil in a non stick pan and splutter mustard seeds. You can add onions and saute

till golden brown.3. Add garlic and curry leaves and saute for a minute.4. Add beans, ground coconut paste and salt to taste. Mix lightly.5. Cover the pan and cook on low flame, stirring occasionally.6. After 6- 8 mins, the beans will be cooked.

Never add water while making any thoran. The vegetables contain water which is more thanenough for cooking.

STRING BEANS[ NORMAL BEANS OR BARBATI, KARAMANI]

U need

String beans -1lb cut lengthwise 1 inch piecesshallots sliced -4 nosChopped garlic -1 tspwhole dried red chillies chopped -3 nosTurmeric Powder 1/4 tspCurry Leaves -a fewmustard seeds-1 tspSalt to taste
http://www.indusladies.com/forums/recipe-central/91618-subjis-dry-vegetable-side-dish.htmlhttp://www.indusladies.com/forums/recipe-central/91618-subjis-dry-vegetable-side-dish.htmlhttp://www.indusladies.com/forums/recipe-central/91618-subjis-dry-vegetable-side-dish.htmlhttp://www.indusladies.com/forums/recipe-central/91618-subjis-dry-vegetable-side-dish.htmlhttp://www.indusladies.com/forums/recipe-central/91618-subjis-dry-vegetable-side-dish.htmlhttp://www.indusladies.com/forums/recipe-central/91618-subjis-dry-vegetable-side-dish.htmlhttp://www.indusladies.com/forums/recipe-central/91618-subjis-dry-vegetable-side-dish.htmlhttp://www.indusladies.com/forums/recipe-central/91618-subjis-dry-vegetable-side-dish.htmlhttp://www.indusladies.com/forums/recipe-central/91618-subjis-dry-vegetable-side-dish.htmlhttp://www.indusladies.com/forums/recipe-central/91618-subjis-dry-vegetable-side-dish.htmlhttp://www.indusladies.com/forums/recipe-central/91618-subjis-dry-vegetable-side-dish.htmlhttp://www.indusladies.com/forums/recipe-central/91618-subjis-dry-vegetable-side-dish.htmlhttp://www.indusladies.com/forums/recipe-central/91618-subjis-dry-vegetable-side-dish.htmlhttp://www.indusladies.com/forums/recipe-central/91618-subjis-dry-vegetable-side-dish.htmlhttp://www.indusladies.com/forums/recipe-central/91618-subjis-dry-vegetable-side-dish.htmlhttp://www.indusladies.com/forums/recipe-central/91618-subjis-dry-vegetable-side-dish.htmlhttp://www.indusladies.com/forums/recipe-central/91618-subjis-dry-vegetable-side-dish.htmlhttp://www.indusladies.com/forums/recipe-central/91618-subjis-dry-vegetable-side-dish.htmlhttp://www.indusladies.com/forums/recipe-central/91618-subjis-dry-vegetable-side-dish.htmlhttp://www.indusladies.com/forums/recipe-central/91618-subjis-dry-vegetable-side-dish.htmlhttp://www.indusladies.com/forums/recipe-central/91618-subjis-dry-vegetable-side-dish.htmlhttp://www.indusladies.com/forums/recipe-central/91618-subjis-dry-vegetable-side-dish.htmlhttp://www.indusladies.com/forums/recipe-central/91618-subjis-dry-vegetable-side-dish.htmlhttp://www.indusladies.com/forums/recipe-central/91618-subjis-dry-vegetable-side-dish.htmlhttp://www.indusladies.com/forums/recipe-central/91618-subjis-dry-vegetable-side-dish.htmlhttp://www.indusladies.com/forums/recipe-central/91618-subjis-dry-vegetable-side-dish.htmlhttp://www.indusladies.com/forums/recipe-central/91618-subjis-dry-vegetable-side-dish.html


2/33

Oil as neededCoconut Cuts-1/4 cup

How to make

1.Cook payar/beans with enough water,1 tsp salt and 1 tsp turmeric(till its tender).

2.Heat oil in a pan splutter mustard seeds,and add onions,chillies,coconut cuts and curry leavesinto it.3.Saute for 5 minutes and add garlic.Saute for 2 more mins.Finally add the cooked beans.4.Stir well and switch off the heat when all water goes off and dish is almost dry.5.Serve with rice.

Capsicum besan fry:

This is a great side dish for rotis. I don't recall the exact marathi name for this. It is very easy tomake.

Ingredients:4 medium sized green bell peppers / capsicums, (or take 2 bigger ones)3/4 cupBesan2 tsp chili powder, ( ! tsp hot chillipowder)1 tsp turmeric powder,salt,sugar (optional) to taste,cilantro/coriander leaves.1/2 tsp asafoetida,2 tsp mustard seeds,2 tbsp oil,

Wash the peppers. Pat dry with a kitchen towel. Chop into 1/2 inch pieces. In a bowl, combinegram flour, chili powder, 1/2 tsp turmeric, salt and sugar. Do not add water.Heat oil in a wok. Add mustard seeds, asafoetida and the remaining turmeric powder.

Add peppers and fry till peppers are half tender.Add gram flour and mix well until all the pieces are well coated with the flour. Fry for sometimeover medium heat.Keep tossing the bhaaji until crisp and golden. Do not add water at any stage since this is a drycurry.Garnish with cilantro/coriander leaves and serve hot with chapati.

Variations:

You can use other Hot peppers. Then cut the chillipowder by half or even less.

1. Baby-corn Pepper fry:

Marinate baby-corn with very little cornflour,salt,ginger-garlic paste and deep fryit.Do not fry till crisp..


3/33

Allow it to cool.

Grind red chillies with little vinegar

Heat oil..Add finely chopped garlic,Fried corn,grounded mixture,pepper,soyasauce,ajinomotto and salt.Stir fry in high flame without burning the curry.Finallyadd chopped spring onions and serve

2.STIR FRY BABY CORN MUSHROOM

INGREDIENTS:1-small cabbage,2 carrots,

1 small cauliflower1 pack mushroom,2 baby corn,1 onion stalk, 1 capsicum,2 onion,oil,salt, black pepper,2 tsp soyasouce, aninomoto,2 tbsp cornflower.cut all vegetables into cubes, and wash throughly, put a heavy bottom pan on stove,add 1 tsp or more oil add all vegetables, and stir fry covering if necessary for 2

minutes add 2 cups of hot water,salt pepper 1 tsp soyasauce, and ajinomoto1/2 tspallow to cook for sometimeadd cornflour to veg, first mixing ina little water so that no lumps form,.Stir well and remove from fire. do not overcook the veg.---[an add chillies sauce and cut garlic cut in smalls pieces]

Can be served with square parathas, or chapptis made with oil.

3.DOODHI CHANNA {BOTTLE GROUD]

INGRDIENTS:

SPLIT BENGAL GRAM---1/2 CUPBOTTLE GROUD---1ONION----3 FINELY CUT,CHILLIE POWDER---1 TSPTUMERIC POW---1 TSP


4/33

GINGER---1FINELY THINELY SLICEDGREEN CHILLIES 2GARAM MASALA---1 TSPTOMATO---3OIL/ LIME/ CORIANDER LEAVES FINELY CUT/SALT.

TEMPER: OIL, ASAFOEITIDA, GINGER, GARLIC, RED CHILLI, CUMIN.

Spiced Cauliflower & Tomato Curry

This is a tasty and delicious curry which goes very well with plain rice or withrotis.

1. 1 medium-sized cauliflower - cut into little florets2. 2 small tomatoes - diced3. 1 small onion - diced4. 1 medium-sized potato - diced5. 2 tsp salt6. tsp garam masala powder7. 1 tsp chilli powder8. tsp cumin powder9. 1 tsp coconut - dessicated or fresh

10. tsp lemon juice11. 1 tblsp olive oil or any oil12. cilantro leaves

Method:

In a blender, put the diced tomatoes, salt, garam masala powder, cuminpowder, coconut powder and chilli powder and mix well to form a smoothpaste.

Keep a heavy frying pan on the stove, add olive oil. When the oil becomes hot, add diced onions, potatoes and cauliflower

florets. Fry the vegetables until they become tender and soft. Add a little water if required, cover and cook for 10 minutes. Once the vegetables are cooked, add the blended mixture and raise heat to

high. Mix the curry well and cook for 5 - 6 minutes. Remove from heat and add lemon juice to give it a tang.


5/33

Garnish with cilantro leaves and serve hot.

CAULIFLOWER FRIED

INGREDIENTS:

1. CAULIFLOWER ---1 BIG2. REFINED FLOUR---50 GRMS+3. Milk----200ml4. Cheese---50gms5. Eggs---2

6. Salt 7. Chillie powder---1 tsp8. Pepper---1/2 tspOil to fry

1. Method:

2. Wash and cut it into flower et sand parboiled cauliflower with salt[soak inboiling water fo r5 mins]

3. Make a smooth batter with flour, egg yolk milk, and salt4. [if the cauliflower is big increase all the ingredients,]5. Add grated cheese, little melted butter, and chillie powder, keep it for hrs.6. Add stiffly beaten egg whites of egg to the mixture7. Dip cauliflower into batter and deep fry

SALGAM GIYA [TURNIP]

INGREDIENTS1 kg turnip grated

1 tsp ghee or oil1 tsp cumin seeds1"ginger choppedsalt to taste5 green chillies[chopped]1 tsp red chilli pow1/2 tsp garam masala coriander leaves.


6/33

Heat oil in a pan add cumin seeds, ginger and green chillies fry for a while, Nowadd garam masala,salt and turnip.mix well cover and cook, till done. Open the lidand cook on a high flame till all water evaporates. switch off and garnish withcoriander leaves

SPICY AVARAKKAI [BROAD BEANS] CURRY

ING:

1/2 KG broad beans1 medium onion chopped,3 tbsp oil,1/2 tsp cumin seed

1/2 turmeric pow,1 tsp garam masala,2 tsp lemon juice/ salt /a pinch sugar

GRIND TO PASTE:

1/2" ginger,4 green chillies, 2 cloves garlic,2tbsp coriander leaves,

2 tbsp coconut gratingsMETHODCut beans into large pieces,heat oil season with cumin onions turmeric and fry till browned, add ground pastefry till oil surfaces add beans, stir fry for a whileadd salt 1 1/2 cups water, cover and cook in low heat, when almost done, garammasala put,then simmer for 2 minsremove from fire add lime juice sprinkle some coriander chopped leaves

Serve hot with chappatis or rice

KARAMANI GRAVY

1/2Kg karamani1 tomato chopped,1 tbsp flour2 medium onion chopped


7/33

1 tbsp chopped coriander leaves3 tbsp oil/salt

GRIND TO PASTE

1 onion, 1" ginger 6 garlic flakes,

METHOD:

CUT BEANS INTO 1" PIECESHeat oil fry onions till brownedAdd ground paste,, fry --2 mins, add tomatoes, keep frying.Add little turmeric/2 tsp , coriander pow, 1 tsp, chilli pow,1 tsp, and jerra pow 1/2tsp

And fry till oil floats on topNow add chopped karamani fry in slow fire till they turn soft.Add 1 cup water with gram flour, salt and little chopped coriander pour cover andcook low heatWhen nearly cooked high the flame and fry --till dryRemove garnish with coriander leavesserve with chappati and rice

Peerkangai fry[ ridge gourd]

Ridge gourd ---1 kg peel and cut into small pieces,Potato---250 grams ---peels and cut into small cubes,Onions ---3 cut fine,Red chilles ---4 brokenGinger garlic paste1/2 tspTurmeric pow1/2 tspSalt /oil 3 tbsp

Heat kadai pour oil put the broken chillies fry till it darkens, then add cut onions

and fry till it becomes little brown,

Now add ridge gourd and potatoes cut small, add 1 cup water, and ginger garlicpaste and turmeric, make the heat slow and cover, after 5 min open mix and addsalt, when soft remove cover ,and make the fire high ,and fry till water evaporatesand the ridge ground and potatoes and,r, blend and oil floats on top.Garnish with coriander leaves


8/33

RIDGE GOURD AND POTATO CURRY

POTATOS ----5RIDGE GOURD----1/2KGBENGAL FLOUR---2 TBSPCUMIN POWDER---1--TSPSALT TO TASTE, RED CHILLI POWDER---1 1/2 TSPAMCHUR [DRY MANGO POWDER]---2 TSPGARAM 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 gourdand potatoes,5] heat oil in a broad frying pan and arrange stuff vegetable in it, remember to addsalt,keep closed and cook in slow fire stir in between.

pour 1 small cup of water and cook till drygarnish with coriander leaves.Serve with chappatis and rice side dish.

GOBI (cauliflower)PALAK

INGREDIENTS

Cauliflower ------1 largePalak---3 bunchesGreen chillies---5Cumin seed---1/2tspDhania powder----1tsp

Tomato2Big onion---2Garlic7Red chillie----1/2 tspGaram masala---1/2 tspGrated coconut----2tbspCashew nuts 10


9/33

Poppy seeds-----1tsp, soaked in hot waterCoriander leaves---1 small bunchCurry leaves ---15,Oil for fryingMilk cupFresh 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 cutflowerets, cover and put off the stove.3] after a few mintues drain water completely, dry and deep fry till crisp.---keepaside]

FOR MASALAS1] Peel garlic, dice tomatoes and cut onions finely2] Wash and chop palak finely3] Heat little oil, fry slit green chillis and palak in medium flame[you can add morechilli 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 curryleaves.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 gratedcheese on top. Serve with finely chopped onions and lemon pieces

THIS A HEAVY DISH, SPECIALLY MADE FOR GUEST, ORSUNDAYS---GOOD WITH CHAPPATIS AND RICEWILL FEEDSIX

Ladies finger fry:

1/2 kg lady fingers, cleaned ,dried and cut to pieces2 medium potatoes ,cubed2 small onions, finely chopped,2 green chillies , finely chopped


10/33

2-3 kokum,1/4tsp turmeric pwd,1/2tsp chilly pwd,1/2tsp coriander pwd,1/4tsp cumin pwd,1/2tsp ginger garlic paste1tsp mustard seeds,oilsalt to taste.

Method:-Heat oil in a pan, fry the potaoes slightly remove and keep aside .Fry the ladiesfingers 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 theladies fingers , potatoes and kokum , salt . Cover the pan with some water on thelid . Cook till done ( keep stiring ocationally to avoid the veg from burning at the

bottom)

Mushroom curry:-

Onions - 1 big sizedButton Mushroom - 15-20 (1 packet)Garlic - 3-4Chilli Powder - 1 tspPepper powder - 1 tspCumin powder - 1 tspCoriander powder - 1/2 tspTurmeric powderSaunf - 1/2 tsp or little lesscinnamon stick - 1 inch stick

curry leavesOilSalt

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

pieces.


11/33

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 crushedgarlic pods and curry leaves. Once teh garlic turns light brown add the onions,saltand turmeric and saute well till the onions shrink well

4. Now add the remaining ingredients and saute for 1-2 mins till they blendwell.Sprinkle just 3-4 teaspoons of water(not more).Simmer the flame and cook itcovered.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 andsimmer for few more minutes.

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

SHAHI MATAR PANNER

250 GMS ---COTTAGE CHEESE[PANNER] KG PEASGinger---1 inch2 pods garlic

1 stick cinnamon2 green chilliesA pinch turmeric powder, coconut grated and ground with hot water to extract milk [just filter it an pressthe 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 letit cook for sometime 5minutes or moretill it looks slightly thickCut the panner into small cubes and fry in oil or ghee till lightly brown, removeand immediately plunge into cold water for softnessremove it again.After the masalas are nearly cooked add peas, and panner,,garnish with finely cutand browned onions.


12/33

This will go well in parathas, curd rice or dhal rice

ALOO BAIGAN

INGREDIENTS:

Potato-----1/4 kgSmall round brinjals kgOil for fryinggaram masala pow1/2tspfinely cut onions cup or3 onions cutfresh cream1 tbspsalt, finely cut coriander leaves

thick tamarind extract2 tbspchopped tomato1/4 cup or two tomatoes,

DRY ROAST AND POWDERDhania---1 tbspPoppy seeds1tbspWhite sesame seeds or til seeds---1bspRoasted peanuts1 tbsplast

And 2 onions grind coarsely lastMETHOD: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 golden4. Add chopped tomatoes and stir for a few mins5. Add ground paste and fry till oil separates6. Add garam masala, salt,chilli powder and tamarind.

7. Add potatoes and brinjal cook covered for few minutes---till a nice aromacomes remove, garnish with coriander and fresh cream on top[optional]

QUICK POTATOES [FOR CHAPPATIES]

POTATOES ----1/2 KG


13/33

RED CHILLES---4 BROKEN INTO PIECESTOMATOES --1 CUT FINECORIANDER LEAVES CUT FINE

Cut potatoes into fingerlings ,heat 2 tbsp oil,in a kadai put the broken chillies, let it darken, then put in the potatoes, pour 1tumbler water add little turmeric a pinch, and little salt, and tomatoes, cover andcook till just right, then high heat fry, and put off the stove and add corianderleaves and mix.now it ready to be served with rice side dish or with chappatiswasn't this quick and easy also tasty

LADIES FINGER FRY method 2

INGREDIENTS:

Ladies finger ------1/4 kg2tbsp oil/asafetida/1/2 tsp cumin seeds,/1/2 tsp mustard/turmeric 1 tsp/1/2 chilli

powder/saltMINCE FINE:

1 MEDIUM ONION,

3 GREEN CHILLIES,3 CLOVES GARLIC tsp gingerA little coriander leaves.

METHOD:

1. Wash wipe, cut bhindi[ladies finger] into thick pieces,2. Heat oil, add seasoning, when done add minced ingredients, stir fry 3 mins,adding turmeric ,and chillie pow, continue to fry on medium heat for bhindi to get

soft, then add salt, reduce heat cover and allow it to cook.3. Take off the cover, put more oil, and fry in high heat for few min, if youwant crisp add little more oil4. Remove from fire add coriander leaves5. Good with chappatis or side dish for rice


14/33

DRY BABYCORN MANCHURIAN

Ingredients:

Baby corn- 6

Rice flour- 1 spoonCorn flour- 2 spoonGinger and Garlic paste- 2 tspnOnion- 1Green chilies- 2Chili powder- 1/2 tspnTomato sauce- 2 tspnSoya sauce- 1 tspnCoriander leaves- 3 stringsOil and Salt- as required

Recipe:Semi cook the Baby corns in little salted water. Drain out the excess of Water.Then add Rice flour, Corn flour, Ginger and Garlic paste, Chili powder, Tomatosauce(1 tspn), Salt and mix well.Heat Oil in a pan to fry. Fry the Baby corns in that and keep it aside.Heat another pan with 2 spoon of oil. Add Garlic, Onion, green Chilies and fry tillit becomes golden brown in color.

Add the fried Baby corns, Tomato sauce(1 tspn), Soya sauce and Salt. Fry for 10minutes in medium flame (If required add little water and fry till the waterevaporates.)Finally add Coriander leaves to garnish.

CHOw CHOw FRY

Chou chou ---1/2 kg peel and cut into small piecesGreen chiile2Red chilli-1/2 tspTurmeric pow---1/2 tspAniseed roast and powder ----1/2 tspKari leaves---fewMilk ---1/2 cup or coconut grating----2 tbspLittle coconut oil---few drops,


15/33

METHODHeat little oil in a kadai , temper with mustard, fennel seeds kari leaves green chilliand put the chopped chou chou in it mix and addRed chillie powder, sauf powder, and little turmeric salt, and little milk, cover andlet it cook , when done open, and high the flame and cook till water evaporatesThen add 2 drops of coconut oil, [optional] or coconut gratings and mix in highheat for some time.Tastes well with ricesambar, or chapattis

Bhendi [vendakkai fry]

-Ingredients:

bhendi (okra) cut into thin rounds 1/2 kgbuttermilk 3 cupsmustard seeds 1 tspginger, crushed finely A small piecegreen chillies chopped finely 4curry leaves a fewHing A pinchSalt to tasteDirections:

1. Apply salt to the bhendi and deep fry in hot oil till dark brown and set aside.2. Heat 2 tsp oil and add the mustard seeds, ginger, green chilles, curry leavesand the hing.3. Fry till the mustard starts crackling.Add the fried bhendi and stir for 2minutes.4. Take it from the fire.Add the buttermilk and salt .5. Add some water if the gojju is too thick.6. Serve with plain rice and dal.

METHOD

1. Heat oil and fry onions till brown.2. Add chillie pow,corianderpowder2 tsp, turmeric, chopped ginger, slitgreen chilies, and finely chopped tomatoes,3. Saut for few mins, add double the amount of water. add washed and soakedgram.4. Dice gourd into small pieces and add to the grams into kadai.


16/33

5. When cooked, add roasted and powdered garam masala or readymade1tsp6. Add salt mix lime juice, remove from fire. Heat oil add broken red chillies,sliced ginger, crushed garlic. And cumin pour over the gram and mixWill be semi gravy like can be had with rice and chappati or parathas

Snakegourd Fry

Ingredients:Snake gourd (Pudalangai) - 2Onion - 1, finely choppedChanna dal (Fried split peas - Pottukadalai, which we use for chutney) - 2tablespoons

Mustard Seeds - 1 teaspoonUrad Dal (Black gram) - 1 teaspoonCumin seeds - 1 teaspoonRed Chillies - 3-5Curry leaves - fewCoriander leaves - fewGrated coconut - 2 tablespoonsOil - 1-2 tablespoonsSalt to taste

Method:Wash snake gourd and cut lengthwise to remove seeds. Slice it thin and cut intosmall pieces. Dry grind channa dal coarsely and keep aside.

Heat oil in a pan and add mustard seeds and let it split. Add urad dal, cumin seeds,curry leaves, red chilles, onion and saute it, until onions turn golden brown. Addcut snake gourd and mix it well. Close the pan and allow it to cook on a low flame.Once they are half cooked, add salt and mix them well, and allow it cookcompletely. Keep stirring if needed.

Once they are cooked, put off the flame, garnish with powdered channa dal,coconut and coriander leaves. Serve hot with rice or chappathi.

Red Spinach poriyal

Ingredients:


17/33

Red Spinach - 1 bunchSmall onions - 4-5, choppedRed chillies - 4-5 or as spicy requiredMoong Dal - 1/4 cupMustard seeds - 1/2 teaspoonCurry leaves - fewSalt to tasteOil - 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.

Creamy Boiled Cauliflower

Ingredients :

cauliflower - 1 cut into flowerettes1/2 cup cream1/2 cup yoghurt2 tsp chilli powder3 flakes garlic - crushed2 cloves5 cm cinnamon


18/33

salt to taste1 tbsp oil

Method :

steam cauliflower with cloves and cinnamon.Mix together cream, yoghurt, salt and chilli powder. Keep asideHeat oil in a vessel and add crushed garlic, fry lightly and add steamedcauliflower.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 oneminute and stir continuously.4.Bring the flame low and sprinkle some water and cover the skillet to cook

potatoes for 4-5 mins.


19/33

5.when the potatoes are half-done,then add bell pepper pieces and mix nicely andthen sprinkle coriander powder,red chilly powder and gorom masala and mixeverything nicely.6.Add salt and then cover for 2 mins to cook and then open the lid fry on mediumflame.When vegetables are cooked nicely,you can sprinkle a little gorom masalaand serve hot.

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

Aloo-gobi without onion, garlic

this i found in one of my hand written notes - so author/source unknown. it is avery simple and tasty side dish for chapathi.

1/4 kg potatoes, cooked, skin removed and cubed1/2 kilo fresh green peas (can use less also) - partially cooked or steamedturmeric powder - little bitcoriander powder - 1 tspred chilli powder - to taste (we also use green chillies so be judicious!)salt - to taste

garam masala powder - 1/4 tspBay leaf - 1

Grind to a pasteRipe tomatoes - 3 or 4 (depending on the size)Green chillies - 1ginger - a small piece

What i do instead of grinding the paste ingredients is - grate the tomato using finecarrot grater. As you grate the skin will start sliding and you have to carefully grate

only the flesh part and discard the skin. this method of making fresh tomato pureewithout using mixie was taught by a punjabi friend. finely grate ginger and veryfinely mince the green chillies. or make a paste of all in the mixie.. as you wish!

Heat oil in a kadai- if you want the 'oil floating on top while frying the masala'effect use 2 tablespoons of oil or use as you prefer:) Add the bay leaf, stir fry for 2seconds then add the ground paste. Add a generous pinch of sugar - this enhances


20/33

the taste of tomato in any gravy. Fry until the tomatoes are cooked through andmost of the juice is evaporated. Add turmeric, coriander powder, red chilli powder,salt and fry till oil floats on top (it does if done properly). Now add the cubed

potatoes, the green peas and mix well. fry on medium heat for 2-3 minutes. Addthe garam masala powder, enough water to make a gravy of desired consistencyand let it simmer for about 5 minutes (without lid). garnish with coriander leaves ifyou have.

Alu Methi

Ingredients:

4 cups of boiled potatoes unpeeled and cubed6 Tbsp. dry fenugreek leaves1 tsp. cumin seeds1/4 tsp. asafoetida powder2 tsp. coriander powder1/2 tsp.turmeric1 tbs. fresh ginger minced or 1 tsp. ginger paste2 red chillies (optional)2 green chillies finely chopped (optional) tsp. each of turmeric4 tbs. ghee( clarified butter) or oilsalt to taste

Method:

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

Potato Curry

Serves : 4Ingredients :

4 medium sized potatoes,2 tomatoes,


21/33

4-5 green chilies,1 teaspoon turmeric powder,a pinch of asafoetida,1 teaspoon cumin seeds or mustard seeds,salt and sugar to taste,or garam masala,1 tbsp oil,coriander leaves,

Directions :

1. Boil potatoes and tomatoes.2. Chop potatoes into 1" dice.3. Chop tomatoes and green chilies. Keep aside.

4. Heat oil in a pan.5. Add mustard seeds, asafoetida and turmeric powder.6. Add chopped tomatoes. Fry for some time.7. Add potatoes and 1 cup water.8. Stir and bring it to a boil.9. Remove the lid. Add masala, salt, sugar and mix well.10. Garnish with coriander leaves.

11. Serve hot with chapati or rice.

Variation : Add chopped ginger and garlic for different taste.

Cabbage and potatoes

Ingredients:Cabbage- 500gms, sliced, Potatoes- 2, cut in small cubesOil- 1/2 tablespoon, Turmeric paste- 1 tablespoonChilli paste- 1 teaspoon, Cumin paste- 1 and one fourth tablespoonCoriander paste- 1 tablespoon, Ginger paste- 1 teaspoon

Ghee- 1 tablespoon, Bay leaves- 2, Garam masala- to tasteSalt- to taste, Sugar- to taste

Steps:Fry the cubed potatoes in hot oil until light brown.Remove from oil and keep itaside.To the hot oil in the pan add the sliced cabbage and sprinkle salt.Stir andcover the pan.Cook for 5 min.


22/33

Remove cover and to the water given out by the cabbage add the masala pastes.Stirand fry until masalas are well blended with the cabbage.Add 1/4 cup of water tocook the potatoes.Add a sliced tomato and fry.Add salt a to taste.Simmer overmedium 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 pourit on the cooked cabbage-

Stuffed Snake Gourd

Ingredients:one foot long tender snake gourd1 tbsp lime juice3/4 salt (to taste)

2 tbsp oil

Ground to a smooth paste3/4 cup grated fresh coconut3-4 green chillies2 tsp cumin seeds2 tbsp chopped coriander leaves1/4 cup water

Tempering2 tsp oil1/2 tsp mustard seeds1 dried red chilli, halved1 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 hollowcylinders. 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 ingredientsfor tempering in the order given. When mustard seeds splutter, add spice paste andfry over low heat for 1-2 minutes, stirring continuously.4. Remove pan from heat. Cool and stuff snake gourd cylinders with spices.


23/33

5. Place a frying pan over moderate heat and add 2 tbsp oil. Add stuffed snakegourd, sprinkle with a little water, and cook over low heat for 8-10 minutes, tilltender. Stir gently, taking care not to break them.

Serve hot as a side dish with rice or roti.

Brinjal Potato Mixed Curry Recipe

Ingredients

1 large potato1 large or 2-3 small brinjals1 large onion chopped in vertical strips1 tomato ripe finely chopped

1 small capsicum halved and thinly sliced1 tsp. Fresh coriander leaves finely chopped1 stalk curry leaves1 tsp. Sambhar masala1/2 tsp. Dhania (coriander seed) powder1/2 tsp. Amchoor powder (dried mango)1/4 tsp. Turmeric1/4 tsp. Red chilli powder3-4 pinches asafoetida

1/2 tsp. cumin and mustard seedssalt to taste1 tbsp. fresh curds1 tbsp. oil

Method

Scrub and wash potato clean,Do not peel. Chop into 2 long pieces.

Chop brinjal also into 2 long thick pieces.Sprinkle a little salt and half turmeric over brinjals.Mix curds, sugar and 1/2 sambhar masala and salt to taste.Pour half this mixture over potatoes, and half over brinjals.

Cover and keep aside, to marinate for 30 minutes.Heat oil in a heavy pan. Add capsicum, onion, stirfry for 2 minutes.


24/33

Drain and remove with perforated spoon. Keep aside.Add seedsand asafoetida to remaining oil, add curry leaves.Allow to splutter.Add marinated brinjals, potatoes, stir fry for few seconds.Make a paste of all masalas and salt in 1/2 cup water.Add to vegetables. Stir and add tomatoes.Saute till excess water evaporates and a thick curry is left.Empty into serving dish, garnish with stirfried capsicum and onions.Top with chopped coriander.Serve hot with rotis, bread, etc. or even steamed rice.

White pumpkin --yam curryIngredientsWhite pumpkin - 250 g, yam- 250 g, coconut- 1/2 grated, jeera-1 tsp, red chilli-

1/2, cup toor dal- 100 g, mustard for seasoning, slat- to taste, coconut oil- 1 tsp,curry leavesMethodCook toor dal separately. grind the coconut alongwith red chilli's and jeera. you may add 1 tsp of rice powder to thicken the

boiled vegetables in water sufficient to soak the vegetables. add salt once vegetableare 3/4 cooked. add dal to vegetables, once cooked and bring to boil. add coconut

paste to veg, dal mixture and bring to boil once again. add curry leaves beforemixture comes to boil. season it with mustard spluttered in coconut oil

good with rice and chappatis

POTATO WITH AJWAIN

Ingredients

2 cups Boiled potatoes1tsp carom seeds ajwain in Hindi omamm in tamil1tsp red chilli powder

tsp turmeric tsp urad dal (black gram) tsp chana dal (Bengal gram)SaltCurry leavesOil


25/33

Preparation

In to a pan add about 3-4 tbsp oil. When oil get warmer, add carom seeds, urad dal,chana dal, curry leaves and let it get golden brown. Aroma arises from caromseeds. Now add medium cut potatoes.

put in the boiled potatoes.

. To the potatoes add chilli powder, turmeric and salt and saut. The potatoesshould get fried on medium high heat with regular tossing so that they dont get

burnt. All the sides of the potato should get crispy and golden brown.

Dry Cabbage Potato Curry

500gms cabbage, sliced fine

2 potatoes, cut in small cubes1 1/2 T oil1 T turmeric paste1 1/4 to 2 t chili paste1 1/4 T cumin paste1 t coriander paste1 t ginger paste1 T oil

2 bay leavesgaram masalasalt

Fry cubed potatoes in hot oil in a wok until lightly browned. Remove from oil and keep aside. To the hot oil in kadai, add cabbage. Sprinkle with salt. Stir and cover. Simmer for 5 minutes. Remove cover.

To the water given out by the cabbage, add the masala pastes.Stir and fry untilmasala are well blended with the cabbage.If the cabbage is young, it should benearly cooked at this stage.Add 1/4 to 1/2 cup water - just sufficient to cook the potatoes.Stir and add potatoes.


26/33

Adjust salt and add sugar to taste.Simmer over medium heat until potatoes are cooked and there is practically nogravy in the pan.

In a frying pan, heat oil/.Add the bay leaves and garam masala.Stir fry a couple of minutes and pour overCABBAGE.Stir the cabbage and remove from fire.

Variations:Add a couple of diced tomatoes to the cabbage along with the masala paste.Add a T of chopped coriander leaves just before removing from the fire.Add a handful of shelled peas with the masala.Serves 4-6

Toorai Tarkari ( Courgette curry )[YOU CAN EVEN USE RIDGE

GOURD]

1 1/2 tbspns oil1 tsp cumin seeds225g/8oz courgettes, sliced into 5mm rounds1/2 tsp chilli powder

1 tsp ground coriander1/4 tsp turmeric powder400g canned tomatoes, chooppedsalt to taste1 green chilli, chopped1 sprig coriander leaves, chopped

1. Heat the oil and add the cumin seeds.When they crackle, add the courgette slices.

2. Stir and sprinkle with the chilli, coriander and turmeric powder(s).

3. Mix well and add the tomatoes.Sprinkle with salt, the green chilli and fresh coriander.

4. Cover and cook for 10-12 mins.


27/33

Green beans in garlic butter recipe

.Recipe ingredients 450 g. fresh green beans, sliced

25 g. unsalted butter Garlic flakes, crushed or finely chopped 2 g. cumin seeds 1/2 teaspoon chili powder Salt to taste

How to make green beans in garlic butter

Melt the butter over low heat and season with cumin seeds. Add the garlic and fry for 1 minute.

Add green beans, salt and chili powder. Cover the pan and simmer the green beans in their own juice until they aretender for 10 to 12 minutes, stirring occasionally. Remove from heat and serve with vegetable korma or fried rice.you can add little pepper if you want.

Lauki Ki SabziCategory : Bottleguard

Ingredients: kg - lauki (finely chopped)4 to 5 tbsp - oil2 - onions (finely chopped)1" - ginger (crushed)1 - finely chopped green chilli (or as per taste)2 - tomatoes (finely chopped)1 tsp - red chilli powder (or as per taste)2 tsp - coriander powder tsp - turmeric powdersalt to taste cup - waterfinely chopped coriander leaves (to garnish)

Method1. Lightly heat oil in a pressure cooker.2. Saute the onions and green chillies on a low flame till golden.


28/33

3. Add the lauki along with salt and turmeric powder. Saute for five minutes.4. Add the tomatoes alongwith the powdered masalas and saut till oil separates.5. Add water and pressure cook till two whistles.6. Garnish with coriander leaves and serve hot with any dal and hot phulkas.

PANEER MANCHURIAN

Ingredients:

1/2 cup flour1/2 tsp Chinese salt2 tbsp cornflour2 tbsp spring onions, chopped2 tbsp Soya sauce

3 green chillies, chopped4 tsp ginger-garlic paste6 garlic cloves, finely chopped200 gms homemade paneer or cottage cheeseSalt to tasteOil for fryingEgg white of one eggFew coriander leaves, chopped

Method:Cut the paneer into square pieces.Marinate the pieces with salt and two teaspoons of ginger-garlic paste and keepaside for 10 minutes.Mix cornflour, flour, egg white, ginger-garlic paste, salt in a bowl and make a

batter using little water.Dip the paneer pieces in this batter and fry in hot oil until they turn golden.In another pan heat oil and fry the chopped garlic cloves.

Now add Soya sauce, spring onions, fried paneer pieces, green chillies, salt,

Chinese salt, one and a half cups of water and let the ingredients simmer.Take three teaspoons of cornflour and half a cup of water and mix well.Add this to the boiling mixture and cook well until the sauce thickens.Add coriander leaves and serve hot.


29/33

AMARANTH KOOTU

keerai with dal\INGREDIENTS

3-4 Cup finely chopped Amaranth1 red chilli1/4 cup moong dal1 tamotoes1 onion1 green chilli1/4 tsp jeera1/4 tsp mustard seeds and urad dal2-3 tsp fresh grated coconutsa pinch of hing and turmeric powder

few curry leaves1 tsp til oil

METHOD Clean and wash the Amaranth and chopped finely soak the dal in a water chop onions and tomatoes heat oil in a pan add mustard seeds when they cracked add urad dal ,Jeera ,

broken red chilli and hing ,fry few minutes and add chop onion fry for few minutes

when the onion cooked add chopped amaranth and cook for few minutes in the oiland add the soaked dal ,and chopped tomatoes cook for few minutes and add saltand turmeric powder and 1 cup water cook (if necessary add water) when the dalcooked and tender add fresh coconuts serve with rice and chappatis

TINDA SUBZI

INGREDIENTS300 gram Tinda2 onions2 tomatoes1 Green chilli1 sp garlic ,ginger paste1/4 tsp jeera1/4 tsp chilli powder1/4 tsp garam masala powder


30/33

1/4 tsp turmeric powder1/4 tsp rasam powderoil and saltMETHOD

Wash and clean the tinda and cut cube size small pieces chop the onion and chilli lengthwise and chop the tomatoes very thin pieces heat pan add little oil ,add jeera and add the ginger garlic paste, fry for fewminutes and now add green chilli and chopped onions fry the onions till golden

brown add tinda and fry few minutes till it soft now add all the masala powder andsalt fry for few minutes now add the tomatoes and little water cook the tinda for 5 minutes till itcooked and tender mix well when the masala coated .Remove and garnish with

coriander leaves serve with roti or rice

Sweet potatoes salad

sweet potatoes are a low glycemic index food. They have good antioxidantproperties also.

Boil, peel & cut sweet potato into cubes.

Sweet potato cubes - 1 cup

Celery cut long - cup

Apple with skin, chopped into cubes - 1 cup

Capsicum pieces - cup

Walnut - cup

Dressing to pour:

Drained, low fat curds - 4 tbsp

Mustard powder - tsp


31/33

Salt & pepper.

Toss together & serve chilled.

Very filling with a simple soup.

Alu Tomator ki sabzi[ potato and tomatoes gravy]

Ingredients:::4 nos.potatoes,1 1/2 juicy big tomatoes,finely chopped.2 tspyellow mustard seeds,2 garlic cloves,

1/4 small onion,1/4 tsp methi / fenugreek seeds,1/4 tsp turmeric powder,1/2 tsp coriander powder n red chilly powder each,salt as per taste,3 tsp oil, preferably mustard oil.

Method:::1.Grind mustard seeds,garlic and onion together smoothly.Keep aside.

2. First wash and peel potatoes and cut into 1/2" inch cubes. Boil with salt.3. Now heat oil in a deep frying pan, add fenugreek seeds. When it splutters,addthe mustard paste and fry nicely for 2-3 mins. Stir continuously to avoid burningand using extra water.4. Add chopped tomatoes and sprinkle turmeric powder and then fry for 3-4 min.When tomatoes are half-cooked ,add coriander and red chilly powder and salt. Stir

properly to avoid sticking. If needed sprinkle little water every now and then.5. Now add boiled potatoes and half cup of water and cover the lid and let it cook.When done, serve hot with roti or also hot rice.

Here I first fried potatoe cubes and then added into the curry and cooked untilpotatoes done. Both of the methods are good. And to increase the spice level youcan grind green chillies also with mustard seeds. Black mustard seeds don't gowith this curry as its taste and flavor would be absolutely different.

Okra in Poppy and Sesame[ ladys finger ]

Ingredients


32/33

Okra-650 gms (cut into diagonal slices)4-5 tbsp oil1/2 tsp mustard seeds1 1/2 tsp turmeric2 tsp red chilli pwd3 tsp coriander pwd3-4 tsp lemon juice( add more if one likes sour)2tbsp poppy seeds2 tbsp sesame seeds1/2 tsp asafoetida3/4 tsp /garam masalasalt to taste

Method Heat oil and add mustard followed by poppy seeds and sesame seeds. Addasafoetida and a part of the turmeric. Take precaution that the poppy and sesamedo not get burnt. Add the okra , salt and half of the lime juice. Mix and lower the flame. The Okra will release the sticky threads but the lime juice will reduce it. Once the Okra is done add the remaining lime juice, turmeric, red chilli pwd,coriander pwd and garam masala

Give it a final stir and then switch off the gas. The Okra is done. Serve it with hot rotis smeared with ghee. Serves four people.

Bottle Gourd in Milk & Coconut Gravy

Ingredients2 small bottle gourds - chopped

1/2 fresh coconut

3-4 garlic pods

1/2 tsp cumin seeds

1/2 tsp turmeric


33/33

3-4 guntur red chillies

1& 1/2 tbsp coriander seeds

1/2 cup milk

oil to cook

salt to taste

asafoetida - 1/4 tsp

mustard seeds-1/2 tsp

MethodPeel the bottle gourd.Deseed the bottle gourd if the seeds are hard and chop it. Grind together coarsely coconut, red chilli, cumin,coriander and garlic. Heat oil add mustard seeds, asfoetida and turmeric. Now add the bottlegourdand salt. Add milk and mix. Now cover and cook till its almost done. Just before removing it from the fire add the coconut mix and cook for

another 2 mins. Serve it with hot roti or rice.

DrySabjisforRotis

Documents

Transcript of DrySabjisforRotis