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Upponkai/Brinjal and coconut curry – Side dish for Chapathi/Roti

February 10, 2015
12 Comments
We are starting another week of Blogging Marathon from today. This week’s theme is to pick one veggie and cook 3 dishes with it. After too many confusion i picked our favorite Brinjal/Aubergine/Eggplant.  Today i m presenting a simple side using this less loved vegetable. Many have a hatred towards these purple cuties as they believe to cause itching. Even my own brother used to avoid this vegetable. But then, as he tasted my Brinjal rice once, he started to like it. In our house, we all love eggplants. Aloo-baingan ki subzi  and Lip-smacking Bhagara Baingan is our favorite and recently Bhaigan ka bharta. Later is my favorite as it needs very less cooking :).
I think i have some decent sides for brinjal in my site, hmmmm!! So, as i was looking for another simple brinjal sides recipe, i came across this Upponkai, @ Raks Kitchen. Seriously i don’t know which language it is, and even Google couldn’t come up with a proper meaning!!!  But the recipe sounded delicious. I have never cooked brinjals with coconut and green chilies. 
I paired it with Rice for my lunch and with roti’s for my hubby. Give it a try, you will surely like the taste,apart from the taste, this is a quick cooking curry, you don’t need a better reason to try! 😉

Ingredients
1 Big Brinjal/Bharta ka baingan
4 cloves of garlic
2 medium onions
Salt to taste
Fresh mint leaf for garnishing

To grind
1/2 Cup of freshly grated coconut
5 nos green chilies
4 cloves of garlic

Tempering
1 tbsp oil
1/4 tsp mustard seeds
hing a pinch
turmeric a pinch
sprig of curry leaf

Source : Raks Kitchen

Method

  • Chop Onion, brinjal and garlic finely. Keep the brinjal in water until use. Heat a pan with oil, splutter mustard seeds, add curry leaf, hing and turmeric. Now add chopped onion and garlic and saute until onions turn translucent.
  • Drain water from the brinjal and add it now. Cover and cook for 10 minutes or until the brinjals turn soft. 
  • While the brinjals are cooking, take the ingredients under To grind and grind it to a fine paste using little water. Add this paste to the cooked brinjals. Wash the mixer with 1/4 cup of water and add that water also to the curry.
  • Let the curry simmer uncovered until the rawness of ground paste vanishes. Takes about 8-10 minutes. The amount of gravy soley depends on you. I prefer semi-solid gravy for my roti, if you  prefer dry curry then let the curry simmer until it is dry. 
  • Once done, take it off the stove, garnish and serve warm with Roti/rice. I enjoyed it for my lunch and serving it for dinner for my hubby.

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Tandori Gobi/Cauliflower – Side-dish for Roti/Chapathi

October 4, 2014
14 Comments
It’s been a month since i cooked a relaxed meal like this. Somehow after vacation, it was always a hurry in the kitchen, festival, function and to top that the Mega BM cooking. So, i was busy making breads and no sides, it was either sour cream, cream cheese, icing sugar, or hummus to along with it.  After all that hurry, burry, i cooked a curry today.
This Tandori Gobi was such a hit at home today. They didn’t even leave the pan in which it was cooked, hubby and elder one, literally polished the pan clean, there is no need to wash that pan.

Source : Tarla Dalal
Ingredients
1 Big Cauliflower,roughly 3 cups of florets
2 nos medium onion, chopped
1 large capsicum, thinly sliced
1/4 Cup green peas, i used frozen peas
2 cloves of garlic, finely chopped
1 red chili
1/2 tsp cumin seeds
2 tbsp oil
For the Marinate
3/4 Cup Yogurt/Curd
2 tsp besan/gram flour
1 tsp grated ginger
1/ 2 tsp red chili powder
1/2 tsp tandoori masala
salt to taste

Method
  • Clean and cut the cauliflower into florets. I soaked them in warm salted water for 10 minutes. Drain and keep aside.
  • Prepare the marinate by adding all the ingredients in a bowl large enough hold the cauliflowers too. Mix well, add the florets to it, toss well and keep aside for 30 minutes. 
  • Heat a pan with oil, add cumin seeds, let it crackle, add chopped onions, red chili and garlic. Saute until onions turn translucent.
  • Next add chopped capsicum and green peas. Cover and cook for about 5-8 minutes. Now add the marinated cauliflower florets along with the marinate. Mix well.
  • Let this cook for about 10-12 minutes until the cauliflower is cooked  and the liquid is almost dry. Take it off the flame and serve it hot with roti’s.

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Mathura Ke Dubki Wale Aloo – Roti/Poori Side dish, No Onion, No Garlic Dish

December 18, 2016
7 Comments
The next post with potatoes is a fingerlicking side with them. Mathura ke Dubki wale aloo, i love the name, it sort of has a kick to it, Dubki wale, that itself says it  floats in gravy. I bookmarked this from srivalli’s post. My elder one is a big fan of potatoes, he loves them for his school dabba, one side that he never gets tired taking. 
I made these for our lunch yesterday. But i couldn’t save even a spoonful for the photo. They wiped it clean. So, i made it again today for the photograph. My elder one, came into the kitchen and asked me why am i not serving him this, i strictly told him not to touch it until i click it. Though traditionally served with Bedmi poori, this dish pairs well with roti’s also, i even had it with rice today. Try it and let me know how much you loved it!!!  
Aloo, Potato side dish, potato gravy

Ingredients
2 Large Potatoes or 8-10 baby potatoes
3 nos tomatoes or 1 cup tomato puree
1 tsp shredded ginger
1/4 tsp turmeric powder
1/2 tsp red chili powder
1 tsp coriander powder
1/2 tsp amchur powder
2 tsp Kasuri methi
Salt to taste
Tempering
2 tsp oil
1/2 tsp cumin seeds
4 nos red chilies
1/4 tsp methi seeds
2 generous pinch of hing
Method
  • Wash, peel the potatoes, cut them into cubes and cook in microwave for 8 minutes. If cooking on stove top, cook them until they are soft.
  • I have used baby potatoes and the normal potatoes,both taste good. look wise, baby potatoes look appealing to your eyes, but taste-wise it is the same. 
  • For making tomato puree, make small slashes on the tomato, take them in a microwave safe bowl, add water to immerse the tomatoes, microwave high for 3 minutes.
  • Remove, drain the water, peel the skin of the tomatoes, puree them with a hand blender until smooth.
To make the Aloo

  • Heat a pan, add oil, crackle cumin, add methi seeds, hing and broken red chilies. add grated ginger and saute this for a minute, add tomato puree, and 1/2 cup of water. Now add  red chili powder, coriander powder, amchur powder, turmeric powder. Saute this for a minute.  Now add potatoes to this, add 3 cups of water and salt. 
  • Let this simmer for 10-12 minutes until the potatoes absorb the masala and the gravy thickens a bit. 
  • The consistency of the gravy depends on how you like it. we want it neither thick nor thin. We love to dunk our roti’s in that gravy well. 
  • Before taking it off the stove, add kasuri methi and remove it from the heat. Serve it along Roti/Poori’s. We loved it with our roti for our lunch yesterday. 


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Bhindi Do Pyaza – Side-Dish for Roti

October 13, 2013
10 Comments
Being a foodie,i m always interested in collecting recipes. Paper-Cuts, Magazine recipe pages, Recipe books that come along tamizh magazines.Apart from this, Every time i m in Chennai, i buy some Cookbooks. Like this, i have accumulated quite a lot and i rarely try any recipes from that pile. 
So, When +Srivalli Jetti  came with a new Event Cooking from a Cookbook Challenge, i immediately joined the wagon. Atleast i will flip through the pages and bookmark some recipes to try and my people at home will have something new on their dinner table. 
CCC, will happen every weekend and if you want to join us, please visit Srivalli’s page for further details.This week, i m cooking from Tarla Dalal’s Swadist Subzian. I have made little changes to the recipe to suit our taste buds.

Ingredients
3 Cups of Chopped Bhindi
2 Large Onions, Chopped
1 tsp Cumin seeds
1/2 tsp Turmeric powder
1/2 tsp Red Chili Powder (Not in recipe)
1/2 tsp Coriander Powder (Not in recipe)
3 tsp ginger paste (i used shredded ginger)
1 green chilie, Slited lengthwise
3/4 cup Whisked curd
2 tbsp oil
Salt to taste

Method
  • Heat oil in the pan, crackle cumin. Add Chopped onions, turmeric powder, ginger and green chilies. Cook until onions turn translucent.
  • Add Bhindi, salt, red chili powder, coriander powder. Cover and  cook over a medium flame until the bhindi is tender.
  • Remove the lid, Add Whisked curd and cook in open until the curds dry out. Serve Hot with Roti’s.
Sending this to Side-dish mela happening @ +Srivalli Jetti Space.

Check out Cooking from a Cookbook Challenge Page, for details of other bloggers doing with me this month
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Aloo ke Jhol – Side dish for Roti/Poori

October 3, 2014
16 Comments
We are starting our regular marathon today 3 days a week. I have taken North Indian side dishes as my Week 1 theme. i immediately decided on what to make, first on the list was this  juicy aloo ke jhol. A simple potato subzi cooked with onion and tomatoes and simple spices and made a bit runny or soupy consistency. The curry sounds simple, but the taste is out of the world. So, when you are out of time and need something interesting on the Dinner table, then it is definitely this one.
Potato curry, potato side-dish, Potato subzi for roti, Potato
Ingredients
2 Large Potatoes
2 medium onion, chopped thin
2 nos medium tomatoes, chopped
1 no green chili, slited lengthwise
2 cloves of garlic, chopped fine
1/2 tsp red chili powder
1/2 tsp garam masala powder
1/4 tsp turmeric powder
salt to taste

Method
  • Wash, Peel and cut the potatoes into cubes. Heat 2 tsp oil in kadai, splutter cumin seeds, next add chopped onions, garlic and green chili and saute until onions turns translucent.
  • Then add chopped tomatoes, add red chili powder, turmeric powder and garam masala powder. 
  • Let the tomatoes cook until soft, add the cubed potatoes, salt and 1 cup of water. Cover and cook until potatoes are soft.
  • Add another 1/2 cup of water and let it simmer without cover for another 5 minutes. Add chopped coriander leaves and take it off the flame. Serve hot with roti’s/poori’s or even with Rice
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Potato Dal – Side-dish for Roti & Poori, using Pressure Cooker

January 31, 2013
11 Comments
Kuttu loves dal as sides for his morning breakfast. He loves Crispy Butter-toasted bread without any sides, but for rest he needs side-dish. Dosa – Sambar, Poori/Roti with Dal. Whenever, i keep him Roti/Poori for breakfast, He will ask me what have you kept as side-dish, paruppu sambhar or thakkali sambhar???? which means dal or tomato chutney??? For him specifically, i started mixing n matching dal and veggies in pressure cooker. These recipes are real life-savers. just pressure cook and do tadka/tempering, tadahhh a delicious side-dish ready in minutes.

Ingredients
2 Large Potatoes
1 Cup Moong Dal
1/4 tsp Turmeric Powder
1/4 tsp Red Chili Powder
1/2 tsp Coriander Powder
2 Cloves of garlic, Finely Chopped (optional)
1 tsp of Shredded Ginger 
a handful of Coriander leves
Salt to taste
Tempering
1 tbsp Groundnut Oil/Peanut oil
1/2 tsp Mustard Seeds
2-3 Red Chilies, I used Long Variety
hing a pinch
2 sprigs of curry leaves

Method
  • Wash and Soak Moong Dal for 5 minutes in plain water. Wash, Peel, and Chop Potatoes into Big Cubes. 
  • Take Moong dal in a Pressure Pan, add the Chopped potatoes, Garlic . Add 2 Cups of Water, turmeric and Salt. When it starts boiling, add red chili powder and coriander powder. Close the lid and Pressure Cook for 4 Whistles. 
  • When the Pressure releases, remove the lid and roughly mash the Mixture.  
  • In a pan, heat oil given under tempering, Splutter mustard seeds, add hing, chilies, curry leaves and pour the Sizzling tempering over the Potato-Dal and Mix well.
  • Garnish with shredded ginger and coriander leaves and Serve Hot with Poori’s/Roti’s. 
Sending this to Bon Vivant #11 – Healthy Appetite, happening @Sumee’s place
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Soy Chunks Curry – Side-dish for Roti

September 22, 2013
9 Comments
Soy chunks or Meal Maker, i knew it with the later name  and was introduced to this by my friend Chitra. She add this to the Vegetable Fried Rice and almost immediately fell in love with the first bite, the chewy and spongy texture with all the spices blended in it!!!! My First time cooking with Soy Chunks was not that tasty but later i learnt how it should be pre-cooked in hot water and used in curries. Now, we enjoy this Nutritious and Delicious Curry often with Roti’s and Sometimes as such as a meal.
Ingredients
1 Cup Soy Chunks/Nutrela/TVP
1 Large Onion
1 Large Tomato
1 green chili
2 cloves of garlic
1 tsp shredded ginger
1/2 tsp Red Chili Powder
1 tsp Coriander Powder
1/4 tsp Turmeric Powder
1/2 tsp Garam Masala Powder
Salt to taste
Fresh Coriander for Garnish
2 tsp of oil
1/2 tsp Cumin/Jeera

Method
  • Soak Soy Chunks in Boiling water mixed with little salt. Let it sit for 10 minutes or until it doubles up in size.
  • Drain, wash under cold running water and squeeze out the extra water from them. Keep Aside until use.
  • Chop Onion and Tomatoes thinly. Chop the garlic cloves and slit green chili vertically. Heat 2 tsp of oil in a Kadai, crackle jeera/cumin.
  • Add Chopped onions, chopped garlic, shredded ginger and slited green chili. Saute until onions turn translucent.

  • Next add the chopped tomatoes, followed by red chili powder, coriander powder, turmeric powder and garam masala powder and 1/2 Cup of water. since we have already added Salt to the soy chunks in the hot water, so now add little salt for the onion-tomato mixture.
  • Let it cook until tomatoes turn mushy and release oil. Now add the soy chunks this mix well. Cover and cook for 10 minutes, in a medium flame for the flavors to mingle. 

  • Remove the cover, Let it sit for 5 more minutes on the stove. Garnish with Fresh coriander leaves and serve hot with roti’s.
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Potato-Peas Korma – Side Dish for Roti/Poori

August 7, 2012
9 Comments
After Trying Cauliflower-Peas Milky Curry, Kuttu started liking gravies that are light in color, yeah, you read it right, according to him, if it is light in color it is mild in Spice!!! So now-a-days i try to cook his type of Side-dish for the weekends, so he can relish it relaxed. If your kiddo too enjoys a lesser spice dish, try this out, he/she will definitely enjoy and you will be making this often like me.

Ingredients
2 Large Potatoes
1/2 Cup Frozen Peas
1 Large Onion, chopped
1 Large Tomato or 2 tsp Tomato (optional)
1/2  or 3/4 tsp Red Chili powder
1 tsp Coriander Powder
1/2 tsp Garam Masala
1/4 tsp turmeric powder
1/2 Cup Milk
Salt to taste
Fresh Coriander leaves for garnishing
Tempering
1/2 tsp Mustard sees
1/4 tsp cumin seeds
hing a pinch

To Grind
5-6nos almonds
2 tsp Oats
1 green chili
2 garlic cloves
small piece of ginger
a small onion, chopped

Method
  •  Soak Almonds in hot water for 10 minutes, peel the skin and Grind it to a smooth paste with rest of the ingredients, under ‘To Grind’.
  • Peel the Potates and Cut them into 1 inch cubes. Take the cubes in a Microwave Safe Bowl with the required amount of water and Cook them @ high for 8 minutes. 
  • If Cooking on the Stove-top, Keep them on the Stove-top till the water starts boiling. When the water boils, Simmer for 2 minutes and then switch off the stove and keep it covered for 5 minutes. Drain and Keep Aside. 
  • Heat 2 tsp of oil in a Non-Stick Pan, add mustard seeds and  cumin seeds, when it crackles, add onions, hing and saute till translucent.
  • Add tomato puree and 1/2 Cup of Water. Add Red Chili powder, Coriander powder, turmeric powder and Garam Masala. Let this cook until tomatoes turn mushy and oil separates.
  • Next add almond-oats ground paste. Add Potatoes, peas and another 1/2 Cup of Milk and 1/4 Cup. Add Salt and Mix well. Cover and Cook in simmer flame for 10-12 minutes or until the mixture thickens. 
  • Garnish with Coriander leaves and Serve Warm with Roti’s  or Puri’s.

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Green peas masala – Side Dish for Roti

February 28, 2014
6 Comments
Life after second kid, is so hectic!!! Recently read an article Stop the lies about parenting, loved it totally. Please don’t mistake me, when i say this, i love my kids, totally adore them, but my life which once was mine, is now totally dependent on my kids. Me going out, is only when i have to take kuttu for his arabic class or for his skate class. Weekend outing depends on how my hubby’s mood is after his office. uff, totally hate this, but no other option i m stuck until bala starts school, so i atleast get some time for myself. Now enough with my rant, coming to today’s recipe, i have this post ready with the recipe and pictures for the past 3 days, but,wasn’t getting time to sit and write an intro.
Peas Masala, though i have added peas to my curries along with other veggies, but never tried them as the main ingredient in a side, was in an assumption that it might be too sweet! But, then i was wrong, when you add the right masala’s, they taste awesome with roti’s are even with rice. I served it for us with roti’s and with rice for the kiddo’s. 

Ingredients
2 Cups of Green peas (i used frozen)
salt to taste
fresh coriander for garnishing


List-2 
1 tbsp oil
1 tsp cumin seeds
2 medium onion, chopped thin
2 medium tomatoes, chopped 
2-3 nos almonds
1 green chili, slited lengthwise
2-3 cloves of garlic, finely chopped
1 tsp shredded ginger

List 3 : Dry masala
3/4 tsp red chili powder
2 tsp coriander powder
1 tsp garam masala powder
1/4 tsp turmeric powder


Method

  • Chop onion and tomatoes accordingly. In a pan, add a tbsp of oil, crackle cumin seeds, add chopped onions, slited green chili, chopped garlic and shredded ginger. Saute until onion turn tanslucent.
  • Add chopped tomatoes to this, add 1/4 cup water and almonds. Cook until tomatoes turn mushy. Take it off the stove, let it cool for 10 minutes. Using a hand blender, blend the contents until smooth. If you do not have a hand blender, use your regular blender. Since the contents might be hot, take care while blending.
  • After blending, take it back to stove, add the dry masala one by one and add 1/2 cup water and cook until the rawness escapes and oil separates. 
  • Add frozen/fresh peas to this and mix well.Cover and cook in a simmer flame, until the flavors mingle well. Since i used frozen peas, the water was enough, incase you are using fresh peas, add 1/4 cup of water to the gravy.
  • Let the gravy simmer for 10-12 minutes after adding peas. The gravy shouldn’t be thin or too thick, once it reaches the right consistency, take it off the stove, garnish with fresh corinader and serve hot with Roti’s.
Sending this to Fabulous Feast Friday, happening @ my place, an event by +Chef Mireille 
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