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Showing posts with label side dish. Show all posts
Showing posts with label side dish. Show all posts


Khubbe(Clams - one type of shell fish) is generally used in curries, but I like it most in this cutlet form. Its a task to clean up clams - you need to break open the shell and then scoop the clam out.




Here is the recipe of Khubbe vade.
Method
1. Take 1 tbsp oil in a small pan and add 1 tsp coriander seeds and 8 red chillies and roast it 
2. Soak 4 tbsp of raw rice and 4 tbsp toor dal for 15 mins in water


3. Grind together coriander seeds, red chillies, 1 cup coconut, 1 marble sized piece of tamarind to a coarse paste without much water. Drain the water from rice and toor dal and add it to the grinder and coarsely grind it with the coconut paste.
4. Add 1 cup onion finely chopped  and 1 cup of cleaned clams. Mix them together to a cutlet like consistency. You can add some chopped cashew nuts for added taste


5. Make them into small cutlets, roll in semolina (rava) and shallow fry them on a tawa with 1 tbsp oil. Once one side turns golden brown, turn over the cutlets and fry the other side.


Serve as a side dish.

Veg Manchurian



My very good friend Rajneet is excited about my blog and keeps sending me new recipes as and when she cooks it. It is nice as she is a vegetarian and a Punjabi and the dishes she makes are very different from the dishes that come out of my kitchen. They add to the range in this blog. 





Here is her awesome Vegetable Manchurian recipe.

1. Finely chop 2 medium sized onion, 1/4 cup beans, 1/4 cup cabbage, 1/4 cup capsicum and grate 1 carrot. Squeeze out extra water out of these veg. You can do it directly with your hands or using a muslin cloth.
2. In a bowl, take 5 tsp all purpose flour (maida), 2 tsp corn starch, 1tsp soya sauce , salt and above vegetables and mix them properly. If required you can sprinkle few drops of water and make small sized balls out of that mixture.
3. Deep fry them on a medium flame . Drain the oil and keep aside
4. In a separate pan, take 2 tsp oil and add 1 tsp each of chopped garlic, ginger and 1 onions and sauté them till they turn light brown.

5. Add 1 tsp each of soya sauce, vinegar, red chilli sauce and a pinch of salt and sauté for few seconds.( while adding salt remember all the sauces already contain some amount of it)

6. Add some water and let it boil.
7.  Now add 1 tbsp dissolved corn starch ( in a bowl mix 1 tsp corn starch in little water) drop by drop and mix it till the required consistency.
8. Add Manchurian balls to this gravy and cover and cook for 2 mins.
9. Serve it hot with fried rice.
10. If you want to cook dry Manchurian, add fried Manchurian balls after step 5 and cover and cook for 2 mins.


Palak Bahar





I like Spinach!! I guess it was due to the familiarity that I used to end up cooking Palak Paneer almost all the time. Two days back when I saw Palak in my fridge, I decided to look for new recipes and found this on the internet. Turned out really tasty!!






Method



1.   Blanch Spinack (Palak) and make a puree out of a bunch of spinach (Palak) leaves.
2.   In a pan, add 1 tbsp oil. Add 1 inch ginger and 7-8 cloves of garlic finely chopped and sauté for a minute
3.  Add 1 medium sized onion finely chopped and sauté. Add 2 finely chopped green chillies.
4.   Add the palak puree once the onion is cooked. Add salt to taste and sauté  for 2 mins on medium flame or till cooked. Remove from flame and keep aside
5.   Add 1 tbsp oil in another pan. Add 1 tsp cumin seeds. Add 2 medium sized tomatoes chopped finely and sauté till its cooked
6.   Now ½ cup of cauliflower florets. Add ½ cup of French beans cuts into long 1 inch pieces and ½ cup of carrot cut into long and thin slices. Add ½ cup of paneer cubes.
7.   Toss the vegatables till cooked. You can steam these vegetables before adding to the pan to reduce cooking time.
8.  When the vegetables are cooked, add 1 tbsp red chilli powder and 1 tsp garam masala powder
9.   Garnish with coriander
10. While serving, spread the palak base that you earlier prepared and then layer it with the vegetable mixture. If you mix spinach and the vegetables the whole preparation takes the green colour and hence doesn’t look as appealing as when served this way.


This dish goes very well with chappatis. In the recipe I referred too  - Sanjeev Kapoor's video, he did not use Paneer. Paneer was my addition to the dish. 



I ate this dish for the first time in a shack in Kerala and fell in love with it. It goes very well with Appam and I cook it very frequently as a side dish.



Method 

1.     Marinate 20-25  prawns with 1 tsp turmeric, 1 tsp chilli powder, ½ tsp garam masala and salt for at least an hour

2.     In a pan, add 2 tbsp coconut oil. Add 2 twigs of Curry leaves, 2 finely diced green chillies, 1 big onion julienne. Add 1 inch of julienned ginger  and 5-6 pods of garlic finely chopped. Add 1tsp ginger garlic paste. Saute all this till the onion is brown.
3.     Add 2 tomatoes finely chopped and sauté

4.     Add 1 tsp coriander powder, 1 tsp garam masala and 1 tsp red chilli powder and cook all this till the oil separates

5.     Now add the marinated prawns and cook

6.     Add 1 tsp tamarind paste for the tangy flavour. Add salt according to taste

7.     Add water to adjust the consistency

8.     Cook for 10 mins on a low flame. Add curry leaves and  1 tsp garam masala just before removing from flame.

9. Sprinkle freshly cut coriander leaves and serve with Appam or rice.

Stuffed Okra (Bharleli Bhindi)



I am big fan of okra of bhindi and keep looking for new dishes to make with this vegetable. This dish is one of my favourite Bhindi preparations.

 Method

1. Dry roast 1 tbsp cumin seeds, coriander seeds, 3-4 red chillies, 1 tsp ajwain, 1 tsp seasame seeds (till) and 4 tbsp coconut (you can use  either dried coconut or freshly grated ones)


2.     Grind this to the dry paste. To the paste add 1 tsp garam masala, a pinch of turmeric and salt. I also add a small marble sized ball of tamarind to give it a slightly  tangy flavour.


3.     Wash and clean around 250 gms of okra and let them dry or pat dry them with a towel. Cut off the bottom hard part of the okra and then Slit them lengthwise such that it has 2 vertical slits but don’t cut all the way till the end. Cut it such that it can hold the stuffing.


4.     Add 1 tbsp oil in a non stick pan. Add 1 medium onion finely chopped and 1 tbsp each of freshly chopped ginger and garlic. Fry them till the onion is brown.
5.     Now add the stuffed okras. If you have some masala paste remaining you can that above the okra. Cover and cook on a low flame. This should ideally cook in 10-15 mins.
6.     Sprinkle finely chopped coriander and serve.

Methi Chaman


As a child I never liked methi or spinach. But now that I have to cook on my own, I have suddenly started liking the taste of spinach and use it almost once a week in my cooking. I tasted this dish in a buffet and liked it so much that I searched for this recipe the same day. I have made it many times now and it is the perfect dish to eat with chapattis.

Here is my recipe for this dish
  1. Blanch 2 cups of spinach and 1 cup of methi leaves (for blanching, boil water and soak the leaves for 5 mins and drain). Blend in a mixer  along with 2 green chillies to get a fine puree.
  2. Add 2 tsp oil in a pan. Add 1 tbsp cumin seeds to it and sauté
  3. Add 1 bay leaf, 2-3 cloves, 1-2 cardamom, 1inch cinnamon
  4. Add 2 medium sized onions  and 5-6 garlic flakes neatly chopped and sauté till onion is brown.
  5. Add a pinch of turmeric, ginger garlic paste. Add the puree and sauté. Add 1 tsp coriander powder and a pinch of sugar and cook till the oil separates.
  6. Now adjust the water and salt according to your taste
  7. Add 200 gms of grated paneer and cream and cook for 10 mins on a low flame
Add 1 tsp garam masala and garnish with coriander and cream and serve.

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