At my place everyone loves baby corn. For several months now, I have been making a quick baked baby corn snack, a recipe given by a friend. My kids loved it and I did not try to make anything else with it. Somehow I never posted that recipe . I will do it sometime soon. Continue reading “Baby corn peas masala – quick side dishes for chapatis – easy recipes in pressure cooker”
Hope you all(read tamilians) are celebrating the new year in a grand manner. I made a few delicacies too today.It would have been apt to post a payasam I tried today. But I have been working on this post since yesterday and with the little time I got, I thought of posting the same. Uploading and editing the pictures would have taken up a long time and as usual I would not have managed to do any post. Continue reading “Mutter paneer recipe – No onion garlic tomato quick dishes”
A couple of months ago , I had accidently stumbled upon this recipe. I really liked the recipe. It was something different and had a uniqueness to it. I am always in a lookout for different side dishes for chapatis and this one sounded too good. Actually this is a traditional dish of Uttar Pradesh and is made during the winters as fresh peas is abundantly available that time. Actually, I have lived in northern India many years ago and I remember the beautiful, vibrant and the freshest vegetables available during the winter months. So actually there are lot of variations, this side dish is made with the available assorted vegetables.
I browsed the internet and found many recipes for matar ka nimona and the different ways and with different vegetables (matar/peas being the prime) it can be made. I was thinking of using frozen peas. Meanwhile I found fresh green peas at mustafa.So keeping in mind all the recipes I searched, I made it in my own way. This may not be the authentic way it is made. But I decided to post this anyway as it really makes a wonderful sidedish for your chapatis and a really good way to use your fresh green peas. Let me know if you try it.
I love some of the traditional Tamilnadu recipes especially their kootus and curries.I don’t make it very often as we have a very simple lunch of chapati ,curry, rice and dal everyday and for dinner , I make some kind of tiffin/snacks. But during weekends, I try to make some traditional recipes like avial or usili curry or poricha kuzhumbu which involves coconut and grinding of spices etc. Continue reading “Tirunelveli ashgourd and curd curry recipe – Vella pooshnikai morkuzhumbu”
In tam brahm cooking, onion and garlic is not used generally. Being in Maharashtra thorughout, I had developed a liking for marathi cuisine where onion and garlic is used in abundance. I believed that a food cannot become so flavourful without using these ingredients. Though I am not very particular about not using onions in my cooking, I try my best not to use them during festivals or when we have a religious get together especially not to offend the people who avoid it. I had made a mint pulao without using onion and garlic once for a get together during navaratri. It had turned out so good and each and everyone appreciated it. Please do follow the link for black channa curry which is also made without onion and garlic and a slightly different recipe.
Another friend of mine from Delhi used to avoid using onions and garlic during Navratri and other festivals. She had made this channa masala during Durgashtami along with some puris. It tasted really delicious and after that I have made several times this way. We all like it. And this must be a useful recipe for people who dont take onion and garlic. Do try it and let me know.
Whenever I make arachuvitta sambar or the paste for vathakuzhumbu , I always think of trying out a fusion variety with paneer ,mushrooms or tofu added into the same gravy /kuzhumbu. This would make a different and delicious side dish for rice and rotis. So I finally tried it one day and it tasted really delicious. I made it with paneer , but am sure you can add in some fresh mushrooms and tofu and some peas too. I had it with phulkas , but my hubby insisted that I make some steamed rice or cumin rice for this gravy next time. Even ghee rice would be a good option. So am going to try different combinations and options next time. Its very easy to make and versatile. You can omit the garlic and onions if you want. The curry leaves and whole peppers gives a nice flavour. The tamarind and tomatoes are enough to give a necessary tanginess to the gravy. Continue reading “Paneer and small onion in southindian tamarind based gravy – Side dish for rotis and rice”
Rice is quite tempting for us. But as we have been avoiding it as much as possible for quite sometime now and have been using wholegrains in our cooking. I have mentioned this before and highly proteineceous quinoa is one of them. So I make tomato quinoa or lemon quinoa or some salad with it. The other day, I saw this recipe of a vegan side dish served with quinoa in one of the blogs, I quickly bookmarked it and made it very soon. I changed the ingredients to my convinience and taste. I loved the combination of tofu and chickpeas along with other vegetables. And everything dunked in creamy coconut milk simply enhanced the flavour of the whole thing. I just added sambar powder and so it was mildly spiced ,my family loves it that way. I served it with some cooked quinoa and it was simply delicious. I think I ate a lot that day. You can even serve this with hot rice or cumin rice. This is a very simple curry without a complex recipe and using healthy ingredients and as usual takes very little of your time. Continue reading “Tofu and mixed vegetable curry with chickpeas – Side dish for rice or quinoa”
Remember our south Indian mango pachadi. I made it during the tamil new year this year. I turned out so delicious , so good that I just had a bowl of it as a dessert. I wanted to make it again and post it here, but never found the time for it. But that day I was also reminded of the raw mango curry which was actually served in our office canteen during the mango season. I used to love that one with hot chapatis and thought of giving it a try. We loved it. Do try it for a change. Continue reading “Raw mango curry- Kairi/ aam ki subji – Easy side dishes with raw/green mango recipes”
This recipe was given to me by a very good friend from Delhi. When I was expecting my second baby, I could not cook without difficulty because of the bad morning sickness I had. My friends here helped me a lot that time by cooking food for me and various other ways. This friend used to give my this gravy almost everyweek which I used to keep frozen in a refrigerator. Some days,when I really was in no mood to cook, I just used to heat up this gravy and add paneer ,or peas or potatoes. My meal was ready in minutes. This would go well with some hot rice or rotis. Continue reading “How to make and store tomato based gravies for any side dishes – Make ahead tomato gravy”
I had had something called subz badami in a restaurant in India which looked and tasted very different from the recipe I am posting today. It was a spicy and a rich curry we had with naans. I wont say it wasn’t delicious. But I took the basic idea and made this vegetable gravy which went very well with hot and steaming basmati rice.I basically wanted to avoid cream in the gravy which actually makes it so delicious. I have a shahi paneer recipe which uses cashew paste which makes the paneer dish awesome and rich. So I got the idea for using almond paste for this gravy. We all loved this one and I will make this again for sure. Continue reading “Subz Badami recipe- side dish for naan,rotis and rice”