Tag: dry subzi

Mixed vegetable with spinach:

March 5, 2019

Sweet potato is a versatile veggie and it blends very well with any veggies. Made this side dish to use my little harvest of spinach and Sweet potato by mixing with seasonal favorite cauliflower to make it attractive. 😉 . It is a perfect healthy side dish for Roti’s.

How I do-

Ingredients:

Spinach – one bundle.

Cauliflower florets: one bowl (cleaned, washed)

Sweet potato – one bowl (washed and chopped)

Capsicum -1

Tomato – 2 to 3

Green chillies -2

Ginger – 1”

Oil – 2 tbl sp

Hing – ¼ tsp

Cumin – ½ tsp

turmeric – ½ tsp

Coriander powder – 1 tsp

Salt 

Black pepper – 6, cloves -3, cinnamon – ½ “, cardamom -2

Method:

-Take one bowl of water, add salt, cook sweet potato and drain, keep aside.

-by using this same water blanch cauliflower florets, drain and keep aside.

-Now add chopped spinach to this water, add a pinch of sugar to retain green color and blanch. When it is cool, blend this and keep aside.

– Now make coarse powder of black pepper, clove, cinnamon and cardamom.

-Make a paste of tomato, green chilli and ginger.

-Take one pan add 2 tsp of oil, when it is hot, add capsicum fry a little. Then add blanched cauliflower and sweet potato, toss and keep aside.

-In another tawa add oil, hing, jeera, powdered spices, tomato paste, turmeric, coriander powder, fry till oil leaves from the sides.

-Put spinach paste, check for salt and add tossed veggies. Mix till all the veggies are coated with masala and garnish with chopped coriander leaves.

-Enjoy with any kind of Indian flat breads or roti’s.

 

 

Jack seed and Mangalore cucumber palya:

June 22, 2018

Jack seed is halasina beeja, which is a seed of jackfruit and most underrated protein rich nature’s gift to mankind. All thanks to our elders, who have gifted us with the knowledge of lots of combinations of ingredients, vegetables. One such combination is coloured cucumber which is also known as Mangalore cucumber/ sambar cucumber with jack seed.  It is an ultimate, tasty side dish from our region and I am eager to share this recipe with you all –

I normally preserve jack seeds in a frozen form and procedure is already shared in my blog as well.

Ingredients:

Coloured cucumber – ½ or 1

Fresh or Frozen jack seeds –2 fists full

Grated coconut – 3 table spoons

Turmeric – ½ tea spoon

Red chilli powder – 1 tea spoon

Salt- as needed

Jaggery – as needed

Seasoning:

Coconut oil – 1 table spoon

Mustard – 1 tea spoon

 Urad dal – 1 tea spoon

Cumin – ½ tea spoon

Red chilli -1

Curry leaves – 2 springs

Method:

-Wash Mangalore/Coloured/sambar cucumber.

-Chop off 2 ends, slice in to 4 pieces and remove inner core (seed part) and chop into thin slices. (see the picture)

-Check now for the taste. If it is bitter in taste, soak the pieces in plain water for 5 minutes.

-Discard the water and proceed.

-If cucumber tastes good, no need to soak in water and you can directly proceed in cooking.

-I normally crush and store the jack seeds. So, no need of chopping or crushing. If you have fresh seeds with you, please crush the seed by using hitting stone and remove outer stiff cover and use inner seed.

– Take one pressure pan or cooker, do seasoning. Heat oil, splutter mustard, add urad dal. When dal becomes light brown, add cumin, red chilli and curry leaves.

-Now add in crushed jack seeds, little water and cook for one whistle.

-When pressure releases, remove cooker lid and proceed to make palya.

-Switch on the gas, Add Red chilli powder, salt and jaggery, required amount of water and chopped cucumber pieces.

-Close the lid and cook this in a low flame, until cucumber is cooked or up to water drains.

-If water drains first, add some more water and make sure to cook cucumber.

Garnish with fresh grated coconut and mix, cook for 2 minutes and switch off the gas.

-Serve with hot rice and enjoy as a side dish.