Puneri aloo

Ingredients

¼ kg potatoes

Salt to taste

Few roasted groundnuts

2 tsp cumin seeds

Few curry leaves

2 Green chillies ( add more if required)

A bit of sugar

1 tsp oil

Finely chopped coriander leaves to garnish

Remove the skin of the potatoes and cut them into small cubes.

Heat oil and add cumin seeds, green chillies and curry leaves. When it splutters, add the chopped potatoes, salt and some water to it. Cook till soft. To make the process easier, even boiled and chopped potatoes can be added.

Add crushed peanuts and sugar and mix well for a minute. Garnish with finely chopped coriander leaves.
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Carrot Methi sabzi

Yet another way to incorporate methi in daily food

Ingredients

2 cups chopped and cooked carrots

1 cup cleaned and chopped methi leaves

2 tsp oil

1 tsp mustard seeds

1 tsp bengalgram dal

1 tsp blackgram dal

Few curry leaves

Salt to taste

1/2 tsp vangi bhath powder

Heat oil, add mustard seeds, blackgram dal and bengalgram dal. When it splutters, add curry leaves and chopped methi. Sprinkle some water and cook the methi. When done, add cooked carrot, salt and vangi bhath powder. Mix well till dry.

Serve hot with rice.

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Arbi fry in idli batter

Ingredients

1/4 kg colacassia/arbi pressure cooked
1 cup idli batter
1 tsp red chilli powder
1/2 tsp garam masala powder
1/2 tsp turmeric powder
Oil to fry

Add turmeric powder, garam masala powder and red chilli powder to the idli batter and keep aside. Remove the skin of the cooked colacasia and cut into small rounds. Dip it in the idli batter and deep fry till golden brown. Drain excess oil on a tissue paper.

Serve with rice varieties.

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Purple cabbage sabzi

Ingredients

1 small purple cabbage

2 tsp oil

1 tsp mustard seeds

1 tsp blackgram dal

1 tsp bengalgram dal
1 dry red chilli

Salt to taste

Few curry leaves

Chop the cabbage finely and cook them till soft.

Heat oil, add mustard seeds, bengalgram dal and blackgram dal, red chilli. When it splutters, add curry leaves and then cooked cabbage. Add salt and mix till dry.

Serve with rice.

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Alu gobi (dry)

Ingredients

2 cups cauliflower florets
2 big boiled potatoes
2-3 tsp oil
1 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp garam masala powder
Salt to taste
Finely chopped coriander leaves

Cook the cauliflower florets for 3-5 mins in boiling water.

Heat oil, add cumin seeds. When it splutters add turmeric powder, red chilli powder, salt and garam masala powder. Immediately add the cauliflower florets and potato (chopped lengthwise). Mix well and cook for 2 mins. Garnish with finely chopped coriander leaves.

Serve with rotis/rice.
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Beet peas curry

Ingredients

2 medium beetroots (peeled, chopped and cooked)

1 cup cooked peas

2 tsp oil

1 tsp mustard seeds

1 tsp bengalgram dal

1 tsp blackgram dal

Few curry leaves

Salt to taste

Heat oil, add mustard seeds, blackgram dal and bengalgram dal. When it splutters, add curry leaves and then cooked beetroot and peas. Add salt and mix well till dry.

Serve with rice.

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Baingan (eggplant) ki sabzi

Ingredients

5-6 medium sized brinjals
2 tsp oil
1 tsp mustard seeds
1 tsp blackgram dal
1 tsp bengal gram dal
1/2 tsp turmeric powder
1/2 tsp red chilli powder
Salt to taste

Chop the brinjal lengthwise and immediately put them in a cup of water to prevent blackening. Heat oil and add mustard seeds, bengalgram dal and blackgram dal. When it splutters, add turmeric powder and then the brinjal pieces(after draining all the water). Mix well and cook on low flame till soft. Add salt and red chilli powder and mix well.

Serve with rice.
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Cabbage sabzi

Ingredients

1 small cabbage chopped

2 tsp oil

1 tsp mustard seeds

1 tsp bengalgram dal

1 tsp blackgram dal

Salt to taste

2 red chillies

Few curry leaves

Bit of asafoetida

Cook the cabbage till soft and dry.

Heat oil, add mustard seeds, bengalgram dal and blackgram dal. When it splutters add curry leaves, red chillies, asafoetida and then cooked cabbage.

Add salt and mix well. Serve with rice.

If you want it a bit spicy, add 1 tsp garam masala powder and it can be served with rotis too..

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Alu mattar pyaz sabzi (dry)

Ingredients

3 boiled and cubed potatoes
1/2 cup boiled peas
2 onions chopped
2 tsp oil
1 tsp cumin seeds
1/2 tsp turmeric powder
1 tsp red chilli powder
1/2 tsp garam masala powder
Salt to taste
Finely chopped coriander leaves

Heat oil, add cumin seeds. When it splutters, add chopped onions and fry for 2 mins. Add the turmeric powder, red chilli powder, salt, garam masala powder, potatoes and peas. Mix well and cook for 5-7 mins mixing well. Garnish with coriander leaves.

Serve with rotis/rice.
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Sweet potato mash

Ingredients

2 medium sweet potato
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp bengalgram dal
1/2 tsp blackgram dal
Salt to taste
Bit of asafoetida
1/2 tsp turmeric powder

Peel skin and boil the sweet potatoes till soft. Mash it lightly.

Heat oil and add mustard seeds, bengalgram dal and blackgram dal. When it splutters, add asafoetida and then add turmeric powder. Immediately add sweet potatoes. Add salt and mix everything well. Cook for 2 mins.

Serve as side dish for rice.
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Snakegourd curry

Ingredients

2 cups chopped snakegourd
1/4 cup green gram dal (soaked for 1 hr)
Salt to taste
2 tsp oil
1 tsp mustard seeds
1 tsp blackgram dal
1 tsp bengalgram dal
Bit of asafoetida

Cook the greengram dal with little water till soft. Cook snakegourd seperately till soft. Heat oil, add mustard seeds, bengalgram dal and blackgram dal. When it splutters, add asafoetida and then cooked snakegourd and greengram dal. Add salt and mix well.

Serve with rice.
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Stuffed bhindi

Ingredients

Okra (washed and wiped)
3 tbsp oil
1/2 tsp cumin seeds
1 big onion chopped
Small piece of ginger
1/2 tsp red chilli powder
1/2 tsp coriander seeds powder
Salt to taste
1/2 tsp turmeric powder
1/2 tsp dry mango powder
1/2 tsp lemon juice

Heat oil, add the cumin seeds. When it splutters, add onion and ginger and fry for 2 minutes. Cool and grind it to a paste without adding water. Add turmeric powder, red chilli powder, coriander seeds powder, dry mango powder, salt and lemon juice and mix well.

Slit the okra in between and stuff this mixture well. Place the okra on a tava and cook well on low flame till done.

Serve with pulav/rotis
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Carrot paruppu usli

Ingredients

1/4 kg carrot
1/2 cup Redgram dal
1/2 cup Bengalgram dal
2 Red chillies
4 tbsp Oil
1 tsp Mustard seeds
Salt to taste
Asafoetida- a bit

Cut the carrot into small pieces and cook them. The cooked carrot should not have any water, it should be dry.

Meanwhile, soak the two dals and red chillies in water for about an hour. Grind them coarsely.

In a nonstick pan, heat the oil, add mustard seeds and then the dal paste, salt, asafoetida. Roast well till it the colour changes and it becomes grainy.

Add the cooked carrot and mix well.
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Stuffed Karela

Recipe source: Prathibha from The Chef and her kitchen

Ingredients

5 medium bittergourd cut into rounds
Salt to taste
1/2 tsp turmeric powder
1/4 tsp tamarind paste
1 tbsp grated jaggery
Oil as required

For stuffing-

1 tsp cumin seeds
2 cloves
2 red chillies
1 tbsp coriander seeds
5-6 pepper
1 tbsp blackgram dal
2 tbsp bengalgram dal
2 tbsp gram flour
Small piece of cinnamon
Salt to taste

Remove the seeds from the bittergourd and cook them with water, turmeric, salt, jaggery and tamarind paste till soft. Use just enough water so that you dont have to drain out the excess water. Keep aside.

Heat a drop of oil and roast the ingredients for filling except salt and gram flour. Cool and grind with salt to a coarse powder. Dry roast the gram flour seperately and add to the masala powder. Add a little oil to make the masala wet. Stuff these in the bittergourds.

Heat about 2 tsps of oil and fry these bittergourd pieces till crisp and done.

Serve with rice.
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Kadai sabzi

Ingredients

2 cups mixed vegetables (beans, carrot, cauliflower, peas)
1 small capsicum
1 tomato chopped
1 onion chopped
2 tsp oil
1 tsp turmeric powder
Salt to taste
1 tsp garam masala powder
1 tsp dhania-jeera powder
Paste of 2 small red chillies
1 green chilli (optional)
1/2 tsp ginger paste
Coriander leaves to garnish

Heat oil, add onion and fry for 2 mins. Add ginger paste, green chilli, red chilli paste, tomato, capsicum and mixed vegetables. Add little water and cook covered till soft. Add turmeric powder, dhania-jeera powder, salt and garam masala powder and mix well. Cook till the sabzi gets dry.

Garnish with coriander leaves and serve hot with rotis.
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Aloo Bhindi

Ingredients

10 pieces of okra/bhindi/ladiesfinger
2 big boiled potatoes
Salt to taste
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp garam masala powder
Oil

Cut the potato pieces lengthwise and add salt, turmeric powder, red chilli powder and garam masala powder to it. Mix well and fry in hot oil or roast on a tava with little oil.

Heat 1 tsp oil and add the okra pieces to it. Cook on low flame till it gets soft. Add only salt to the okra. Now mix the potato pieces with it. The non spicy taste of okra and spicy potatoes go well with pooris/rotis/pulav.
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Arbi roast

Another crispy version of arbi fry with less oil.

Ingredients

1/4 kg arbi/colacassia/chepankazhangu/Taroroot
2 tsp oil
1/2 tsp mustard seeds
1 tsp bengalgram dal
1 tsp blackgram dal
1/2 tsp turmeric powder
1/2 tsp red chilli powder
Salt to taste
1/2 cup poha/beaten rice powder

Pressure cook the arbi and remove the skin. Cut into small rounds.

Heat oil and add mustard seeds and dal. When it splutters, add turmeric powder and poha powder. Add arbi, red chilli powder and salt. Mix well and keep roasting on low flame till crispy.

Serve with rice.

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Kovakaai curry

Ingredients

Kovakaai/Gherkin/Tindora/Dondakaya
2 tsp oil
1/2 tsp turmeric powder
1/2 tsp red chilli powder or sambar powder
Salt to taste
1 tsp mustard seeds
1/2 tsp bengalgram dal
1/2 tsp blackgram dal

Cut the kovakaai into thin rounds or into thin pieces lengthwise. Heat oil, add mustard seeds, bengalgram dal and blackgram dal. When it splutters, add the turmeric powder and then the cut vegetables. Cook on low heat till it becomes soft. Sprinkle some water in between for faster cooking with less oil. Finally add salt and red chilli powder and mix well.

Serve with rice.
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Tawa Vegetable

Ingredients

2 cups mixed vegetables cut lengthwise(beans, potatoes, carrot, cauliflower)
100 gms paneer cut lengthwise
3-4 tbsp oil
Salt to taste
1/2 tsp chaat masala
1/2 tsp garam masala powder
1/2 tsp pav bhaji masala powder
1/2 tsp turmeric powder

To reduce the consumption of oil, it is better to pressure cook the vegetables with very little water and roast the potatoes and paneer with about 1 tbsp oil on tava.

Heat the rest of the oil, add turmeric powder and then the vegetables without any water. Roast for a few minutes and then add the masala powders and salt. Mix well. Serve hot with non spicy rice variety like jeera rice.

Sending it over to Neha for the FIC :Red and Green event, started by Sunshinemom of Tongue Ticklers.

This is also my first entry to the WYF: Side dish event...so have you prepared your favourite side dish this month

Reposting Kaju Paneer Masala for the Let's go nuts: Cashew Nuts event started by Aquadaze and guest hosted by Poornima of Tastytreats.

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Pudina Aloo

Ingredients

2 tsp oil
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp garam masala powder
1/2 tsp ginger paste
Salt to taste
Bit of amchur powder
1/2 tsp lemon juice
1 cup mint leaves(roasted in 1/2 tsp oil and pureed)
2 cups boiled potatoes (cut into cubes)

Heat oil, add cumin seeds. When it splutters, add mint leaves paste and all the other ingredients except lemon juice and potatoes. Mix well and cook for 2 minutes. Add the potatoes and mix well to coat the pudina paste over the potato pieces. Finally add lemon juice and serve with rotis/puris/pulav.

A small reminder that the WYF:Cuisine event ends tommorrow, so please rush in your entries..
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