Showing posts with label Vegetables/palyagalu/Side dishes. Show all posts
Showing posts with label Vegetables/palyagalu/Side dishes. Show all posts

Sunday, 12 September 2010

Brinjal and Coconut Stir Fry

Ingredients:
Brinjal-250gms
Onion,finely chopped-1
Grated coconut-1/2cup
Green chillies-3
Salt to taste
Oil-1tbsp
Mustard-1/2tsp
Channadal-1tsp
Urad dal-1tsp
Curryleaves-1sprig
Fresh coriander for garnish
Method:
Wash and chop the brinjals into bite size pieces.
Grind coconut and green chillies roughly,don't add
water for grinding.
Heat a oil in a pan,add mustard when it begins to
splutter add dals and fry for a minute and add onions
curryleaves fry them until translucent,now add brinjals
 and fry them and leave to cook lid closed on medium 
low heat for 5minutes.Add salt,grinded paste and sprinkle
little water and allow to cook for another 5 minutes.
Serve hot with chappatis or akki rotti.
Aubergine Pachadi
                                          Aubergine Chutney



This recipes are off to Jay ho event hosted by Jay of Jayzkitchen

Wednesday, 7 April 2010

Pav Bhaji with More Awards!!




Ingredients:
Potatoes,(boiled,peeled and mashed)-1big
Boiled peas,carrots,cauliflower each- 1 cup
Onion-1,finely chopped
Tomatoes-4-5 big ripen ones
Capsicum-1,finely chopped
Gingergarlic paste-2tsp
Butter/oil-1tbsp
Red chilli powder to taste(optional)
Tomato puree-1tbsp(for color and flavour)
Pavbhajimasala-2tsp


To serve:
Chopped onions as required
Lemon wedges
Chopped fresh coriander
Pav bread  or any bread as required(i have used white baps)


Method:
Heat a butter/oil in a pan,add chopped onions fry until they are translucent.
Now add capsicum and ginger garlic paste saute until capsicum becomes little soft.
Add boiled vegetables, boiled potatoes, tomato puree,pav bhaji masala,chilli powder
and salt,close the lid and  cook on a low flame for 5minutes.
Add little water if necessary, with a masher mash the gravy gently,so that all the
veggies gets mashed up to form a smooth gravy.
At this stage you can add little dollop of butter which is totally optional.simmer for 2-3minutes.
Serve with chopped onions,coriander on top of bhaji,along toasted pav bread and lemon wedges.
Note:you can use butter for toasting pav breads as chaatwaala's does,but it doesn't make any diiference to taste without it.
For healthier option serve with wholemeal bread/brown bread,omit butter.






           

Thursday, 1 April 2010

Badnekaayi Alugadde Gojju/ Brinjal And Potato Gravy







Ingredients:
Brinjal-4(indian variety),diced
Potato-2big,cubed
Onion-1,finely chopped
Rice flour-1tsp(optional)
Salt to taste
Oil-2tsp
Mustard-1tsp
Curry leaves-2sprig
Fresh coriander-1tbsp,for garnishing


For grinding:
Fresh coconut-1/2cup
Garlic-2cloves
Ginger-1'piece
Tomato-1
Jeera-1tsp
Sambharpowder-2tsp
Garammasala-1tsp


Method:
Grind all the ingredients into fine paste.Heat a oil in a pan,add mustard
when they begin to popup add onions and curryleaves
fry untill translucent,then add potatoes fry for 2 seconds then add grinded paste and
two cups of water,cook until potatoes are nearly soft then add brinjal and salt to taste.
Cook for 10-12minutes on a medium flame.If you want thicker gravy add riceflour mixed with
little water.Garnish with coriander leaves.
Serve hot with chappatis,akki rotti or rice.


It goes well with dosa and idli's as well.

Thursday, 4 March 2010

Ghee Rice With Vegetable Kurma





Ingredients:

Rice-2cups
Coconutmilk-1cup
Water-3cups
Cardamom-4
Cinnamon-2 one inch sticks
Cloves-5
Black cardamom-1
Javitri/mace-1
Bayleaf-1
Cashewnuts-fistful
Onions-2 big,sliced
Sugar-pinch
Salt to taste
Garam masala powder-1/2tsp
Ghee-1tbsp
Oil-1tbsp

Method:

1.Wash and soak rice in water for 30minutes.heat a ghee and oil in a thick bottom vessel,add whole garam masala and fry until they begin to pop,then add cashewnuts and fry until lightly golden brown,add sliced onions and pinch sugar and fry until golden brown.Now add coconut milk,garm masala powder and water,allow the water to boil.

2.Drain the soaked rice and add to the boiling water and cook until all the water evaporates.Close the lid tightly and keep on alow flame for 10 minutes.Serve hot with vegetable kurma.


Vegetable Kurma


Ingredients:

Onion-1big
Garlic-2cloves
Ginger-1'piece
Poppyseeds(gasgase)-1tsp
Cashewnuts-2tbsp
Fresh grated coconut-1cup
Fresh coriander-2tbsp
Coriander powder-2tsp
Chilli powder-2tsp
Cinnamon stick-2 inch stick
Cloves-6-7
Carrot,-100gms
Green peas-100gms
Beans-100gms
Ghee-2tsp

Method:

1.Fry,grated coconut,ginger,garlic,poppyseeds,onion,cashewnuts,cinnamon and cloves
to golden brown,grind everything along with fresh coriander using water into fine paste.

2.Cut and cook vegetables until tender,add coriander powder,chillipowder,grind paste and
salt,cook for 5-10minutes on a medium flame,add water if necessary.

3.Sprinkle ghee on top,serve hot with ghee rice.

Monday, 1 March 2010

Zunka




Ingredients:

Besan/kadlehittu-2tbsp
Onion,finely chopped-2
Tomato-1
Green chillies-4-5
Coriander,chopped-1tbsp
Salt to taste
Curryleaves-1sprig
Oil-1tbsp
Mustard-1/2tsp
Jeera/cumin-1/2tsp
Turmeric-pinch

Method:

1.Mix besan with sufficient water to a buttermilk conistency.

2.Heat a oil in a kadai add mustardseeds and cuminseeds,when they begin to
pop up,add onions,green chillies,turmeric and curryleaves fry until golden brown,add
tomatoes and salt saute until tomatoes are soft,now add besan mixture cook for 5-6minutes
till it slightly thickens,add little water if necessary.

3.Garnish with coriander and serve hot with chappatis or jolada rotti.

Thursday, 17 December 2009

Hasi Mullangi Palya



Ingredients:

Red radish-1bunch,grated

Onion -1,finely chopped

Green chillies-2,finely chopped

Fresh coriander-1tbsp

Puffchanna(hurugadle)-1tbsp

Salt to taste

For tempering

Oil-1tsp

Mustard-1/2tsp

Dry chillies-2

Curryleaves-1sprig


Method:

First roughly crush hurugadle and keep it aside.

Mix well grated radish,chopped onions,green chillies,coriander and salt in a bowl.

Heat a oil in a small pan,add mustard when they begin to splutter add dry chillies

and curry leaves and fry for second and take out of the flame.

Add the tempering to the radish mixture and mix well.

Before serving mix crushed hurugadle.

Serve with chappatis or rotis.


NOTE:You can mix yoghurt and serve as raita.

Wednesday, 16 December 2009

Carrot palya


Ingredients:

Carrots- 2 medium,grated

Onion - 1 big

Green / red chillies - 4 to 6

Coriander (chopped) - 1 tbsp

Grated coconut - 2 tbsp

Mustard - 1/2 tsp

Channa dal - 1/2 tsp

Urad dal - 1/2 tsp

Curry leaves - 10

Oil - 2 tsp

Salt to taste


Method:

Heat oil in a frying pan, add mustard when it splutters add dals and fry

Add onion, chillies and curry leaves fry until onions become soft

Now add grated carrot fry for a minute

Add salt to taste and sprinkle little water, close the lid and cook on a low flame for 15 mins.

Garnish with fresh grated coconut and coriander

Serve with chappatis or as side dish.

Friday, 11 December 2009

Spicy Aloo



Ingredient:

Potatoes-2,boiled and cubed

Oil-2tsp

Cuminseeds-1/2tsp

Chilli powder-1tsp

Turmeric-1/4tsp

Cumin powder-1/2tsp

Amchur powder-1/2tsp

Kasurimethi-1tsp

Garam masala-1/2tsp

Gingergarlic paste-1/2tsp

Salt to taste

Method:

Heat oil in a pan add cuminseeds when they begin to splutter,

add gingergarlic paste and all powders and saute for 2-3 minutes.

add salt to taste.Now add boiled and cubed potatoes,gently mix with masala

and close the lid and cook on low flame for 3-4minutes.

Serve hot with chappatis.

Sunday, 15 March 2009

Beetroot Palya








Ingredients:
Beetroot(chopped) - 2 medium
Onion - 1 big
Green / red chillies - 4 to 6
Coriander (chopped) - 1 tbsp
Grated coconut - 2 tbsp
Mustard - 1/2 tsp
Channa dal - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves - 10
Oil - 2 tsp
Salt to taste


Method:
  1. Heat oil in a frying pan, add mustard when it splutters add dals and fry
  2. Add onion, chillies and curry leaves fry until onions become soft
  3. Now add chopped beetroot fry for a minute
  4. Add salt to taste and sprinkle little water, close the lid and cook in a low flame for 15 mins.
  5. Garnish with fresh grated coconut and coriander