Showing posts with label Side Dish. Show all posts
Showing posts with label Side Dish. Show all posts
Showing posts with label Side Dish. Show all posts
Showing posts with label Side Dish. Show all posts

French Beans Fry - Andhra Style#Alphabet Challenge

This is a tasty, which is every easy and delicious to make, is a delicious Andhra Style french beans cooked in mildly spiced masala called Pappula Podi. Healthy, hearty and flavorful Andhra style beans fry goes well with rice and sambar or with rotis. You can add a bit of fresh coconut as a final garnish.

Ingredients
250 Grams French Beans
Salt To Taste
1 Tablespoon Oil
2 Tablespoons Pappula Podi Masala
1 Tablespoon Fresh Coconut - grated
For The Pappula Podi Masala
2 Dry Red Chillies
¼ Teaspoon Cumin seeds
1 Tablespoon Dry coconut - grated
1 Tablespoon Split Roasted Gram /Phutane/Chutney Channa
2 Cloves Garlic
A pinch of Salt
For The Tempering
½ Teaspoon Mustard seeds
A Sprig Curry Leaves
2 Dry Red Chilies - de-seed and cut into two
2 Cloves Garlic - crushed (I used garlic)
OR
¼ Teaspoon Asafoetida

Method
To Make Pappula Podi Masala
Dry roast dry red chilies and cumin seeds for a minute. Add grated dry coconut and roast for half a minute. 
Cool and grind to a fine powder along with garlic, split roasted gram (phutane/chutney channa) and salt. 
Wash, stringed and chop the French beans into small pieces. Then boil it with salt, turmeric and water enough to cook the beans till done, ( make sure that there is at-least 3 tablespoons stock in the beans). 
Heat oil in a pan, add mustard seeds and let them splutter, add curry leaves, crushed garlic clove and dry chillies and sauté for few seconds. Add the french beans, salt, pappula podi masala and mix well, then add the stock and place lid let it simmer for about 3 minutes. Turn off heat, add fresh grated coconut. Serve with rice and any curry of your choice. We had with simple dal and steamed rice and enjoyed this spicy French Bean fry.
Labels: Alphabet Challenge, Vegetarian, Healthy, Andhra Pradesh, Indian, Sabzi, Side Dish

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Egg Roast#Alphabet Challenge

Egg Roast is native to Kerala, a dish which is super delicious , consisting of boiled eggs roasted in a masala gravy. It is commonly consumed as an accompaniment mainly with appam, puttu,  with chapattis or parottas, it is also eaten with steamed rice.

Ingredients
4 Eggs - boiled, peeled
1 Tablespoon Ginger Garlic Paste
2 Green Chilli - slit lengthwise
2 Medium Onions - finely sliced
1 Large Tomato - thinly sliced
1 Teaspoon Red Chilli powder
1 Teaspoon Coriander powder
½ Teaspoon Turmeric powder
½ Teaspoon Kerala Garam Masala
3 Tablespoons Oil
Salt To Taste
¾ Cup Hot Water 
Method
In a small bowl mix all the masala’s together with a little oil & make a paste.
Heat oil in a pan. Add ginger& garlic & green chillies and onion sauté till the onions are translucent and soft. Then add the masala paste sauté till oil starts leaving add the tomato pieces sauté for a minute then water & cover & cook till tomato turns mushy.
When the gravy becomes thick add the boiled eggs & cover it fully with the gravy. Let it cook for a couple of minutes. Switch of the flame. It's ready!! Garnish with fresh coriander leaves.
My Notes
If you want to enjoy this with rice then the gravy consistency should be more so then add ½ cup thick coconut milk, let it just come to a boil. Switch off the flame. Ready to serve!!
Labels: Egg, Main course, Alphabet Challenge, Kerala, Side Dish
Sneha’s Recipe : Egg Roast 
 A Day in the Life on the Farm: Tomato and Eggs 
Jolene’s Recipe Journal: English Muffin Bread 
Mayuri’s Jikoni: Egg Pulao 
Karen’s Kitchen Stories: Egg Bread Hoagie Rolls 
Magical Ingredients: Edamame Paratha 
Food Lust People Love: Everything Pizza Tartin 
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Buttery Everything Bagel Seasoning Biscuits

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Dill With Chana Dal & Potato#Alphabet Challenge

Dill leaves or Shepu as we call in Marathi, is a super nutritious and healthy leafy greens and it's also vegan meatless! .
This green vegetable can be prepared in many ways and can be enjoyed with rice and rotis both.

Ingredients
1 Cup Heaped Chana Dal/Gram lentil
2 Medium Potatoes - cubed
1 Large Onion - sliced
1 Teaspoon Heaped Red Chilly Powder
1 Teaspoon Salt
½ Teaspoon Turmeric Powder
2 - 3 Tablespoons Dill / Shepu- chopped
½ Cup Oil
1 Teaspoon Cumin seeds 
Method
Boil gram lentil with salt, chili powder, and turmeric, when gram lentil half done add potato cubes, cover and cook till potatoes tender, add soya bhaji / dill, cook for 5 minutes.
For The Tempering
Heat oil half cup, fry onion light golden and add the cumin seeds and fry then add this to the dal, mix serve with paratha.
Labels: Alphabet Challenge, Dill, Lentils, Chana Dal, Potato, Vegetarian, Vegan, Gluten free, Main course, Asian Cuisine

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Potatoes O'Brien#FoodieHoliday

Potatoes O'Brien is a classic side dish dating back to the early 1900’s made from pan fried potatoes along with red, green bell peppers and onion. Pan fried Potatoes O’Brien make a great country breakfast. Serve these easy breakfast potatoes alongside sausage or bacon for a comforting start to the day.
                         
Serves 2
Ingredients
3 Tablespoons Oil
1 Tablespoon Butter
2 - 3 Large Red Potatoes - chopped into small chunks
1 Medium Onion - chopped
5 Cloves Fresh Garlic - minced
1/3 Cup Red Bell peppers - diced
1 Small Green Bell pepper - diced
1 Small Veg Seasoning Cube
100 Ml Water
2 Teaspoons Finely Chopped Coriander/Parsley
Salt & Pepper to taste


Method
Heat a large pan add the butter and oil. Then add in potatoes, garlic, onions, and peppers. Sauté for 4 minutes. Stir in veg cube and water, coriander leaves, salt and pepper.   
Cover and cook for 10 minutes.
Open the lid after 10 minutes. Stir and continue cooking a few minutes or until liquid absorbs. Serve hot immediately.
Labels: Side Dish, Breakfast, Potato, Green Bell Pepper, Red Bell Pepper, Foodie Holiday, International Cuisine, Vegan, Gluten free, Serves Two  
For Foodie Holiday we are sharing Potato recipes. 

Potato Lover Recipes

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Beetroot Mezhukkupuratti#Alphabet Challenge

In Kerala vegetables are prepared two ways one is with grated coconut which is called Thoran and the other without coconut is called Mezhukkupuratti or stir fry.
In this recipe the beetroot is peeled, then cut into into strips or cubed, then cooked with onion, green chillies. This is a simple and delicious sabzi, do try this!

Ingredients
3 - 4 Medium Beetroot - peeled & cut into strips
1 Medium Onion - chopped finely
2 Green chillies - slit
A Sprig Curry leaves
Salt to taste
For The Tadka
½ Teaspoon Mustard seeds
A Sprig Curry leaves
3 Shallots/Sambar Onions- sliced
2 Tablespoons Oil

Method
In a pan add the beetroot, green chillies, onion with a cup of water. Place this on high flame and bring this to a boil. Cover with a lid and reduce the flame to low. Cook till the beetroot is done.
In a another pan heat oil when the oil is hot then add the mustard seeds, when they splutter add the curry leaves and shallots, fry till the shallots starts to changes color. Now add the cooked beetroot, give it good mix, Cover & cook on low flame for 7-10 minutes, stirring in between. After 10 minutes switch of the flame. Serve hot... enjoy!!

My Notes
You can use pepper powder instead of green chilly.
Labels: Beetroot, Kerala, Alphabet Challenge, Sabzi, Vegetarian, Side Dish, Vegan, Gluten free
Palatable Pastime: Blueberry Biscuits 
A Day in the Life on the Farm: Bisque of Lobster 
Karen’s Kitchen Stories: Bagel Chips from Leftover Bagels 
Sneha’s Recipe: Beetroot Mezhukkupuratti 
Food Lust People Love:: Spicy Braised Ginger Pork Belly 
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Spicy Barbecue Seasoned Rice Chex Mix 
Mayuri’s Jikoni: Beetroot Tomato Soup 
Magical Ingredients Beet Fennel Paratha 
Jolene’s Recipe Journal: Brooklyn Blackout Cake 

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Spicy Cabbage Masala#FoodieHoliday

This vegetable is so tasty and is prepared in a breeze. I assure you that if anyone in your house does not like cabbage even they will love it.
Ingredients
3 Teaspoons Oil
1/2 teaspoon Mustard seeds
1/2 teaspoon Cumin seeds
pinch of Asafoetida
5  Cloves of Garlic
1 Large Onion sliced
1 Teaspoon Garam masala
1 Teaspoon Red chilli powder
1/4 Teaspoon Turmeric powder
1 Teaspoon Coriander powder
1 Large Tomato chopped
2 Cups Cabbage shredded

1/4 Cup Peas (optional)
1/4 Cup Coriander  finely chopped 

Salt to taste

Method
Heat oil in a pan, add mustard seeds, cumin seeds when they splutter, add the asafoetida, garlic and cook garlic till it changes its color. Add sliced onion and cook till it becomes soft. Then add turmeric powder, garam masala, chilly powder, coriander powder, and stir fry for 2 minutes. Add tomatoes, cook till tomatoes get soft. Add sliced cabbage, peas and mix well. Then add salt, cover and cook till cabbage is tender. Garnish with chopped coriander and serve hot with chapati or rice!
Labels: Vegetarian, Healthy, Vegan, Side Dish, Spicy, Cabbage, Foodie Holiday

Hot and Spicy Food Recipes

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Aloo Tinda Ki Sabzi#SundayFunday

My friends who are Punjabis introduced me to this vegetable. Tinda / Tinday, is a watery vegetable similar to lauki (bottle gourd). It belongs to the family of squash and gourds. In English it is referred to as Apple Gourd or Indian Round Gourd or Indian baby pumpkin.. “Tinda” is also called Tindsi in Rajasthan. In Marathi, it is called Dhemase ढेमसे. In Sindhi language, it is called Meha. It is popular in Pakistani and Punjabi cuisines.

Make this vegetable and you will love it too.
Ingredients
500 Grams Tinda - sliced
2 Large Potatoes - sliced
1 Large Onion - finely chopped
2 Tomatoes - Blended
1 Teaspoon Red Chili Powder
1/4 Teaspoon Turmeric Powder
1/2 Teaspoons Cumin seeds
A Pinch Asafoetida
Salt - to taste
Coriander leaves- for garnish

Method 
Wash and peel the tinda and potatoes, cut them into four parts and sliced it.
Blend the tomatoes.
Heat oil in a pressure pan , add the cumin seeds.
When it splutters, add the onion and sauté till onions are translucent. Next add the tomatoes and sauté till the moisture evaporates and oil leaves the sides.
Add the dry spice powders and salt. Also add the potato and tinda pieces and sauté on high flame for five minutes.
Add ¼ cup of water and cover it. On high flame take just on whistle and switch off the flame. Let the cooker cool done open garnish with coriander leaves. The tasty and delicious sabzi is ready to be served. Have this sabzi with chapati or parathas as it goes very well.
Labels: Apple Gourd, Tinda, Sabzi, Side Dish, Sunday Funday, Vegan, Gluten free
Squash Recipes for Sunday Funday ! 

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Red Harissa Chicken#Sundayfunday

Harissa chicken recipe is a perfect delight for spice lovers. Harissa is a fiery and garlicky North African & Middle Eastern spice paste that's traditionally served alongside bread, stews and couscous dishes. The rich, spicy harissa sauce is absolutely delicious. This harissa chicken, can be served with rice or roasted potatoes and a vegetables for a main course.

Ingredients
½ Of Whole Chicken With Bone In & Skin - It weighed around 725 Grams
For The First Marination
1 Tablespoon Ginger Garlic Paste
½ Teaspoon Salt
2 Tablespoons Greek Yogurt/Hung Curd
For The Second Marination
2 Tablespoons Heaped Homemade Harissa Paste
½ Teaspoon Salt
2 - 3 Tablespoons Oil

Method
For The First Marination
Make cuts on the chicken and pat it dry.
Take the chicken and marinate it with the given ingredients. Cover and leave it in the refrigerator for about an hour or more. 
For The Second Marination
Apply the harissa paste along with the salt well to the chicken so that the marination coats the chicken well. Rub the marination into the cuts and under the skin and then refrigerate it until ready to cook. Marinate the chicken  for anywhere from an hour or overnight in the refrigerator.
Then next day or when ready to cook, apply oil well to the chicken and the grease a tray with oil. Arrange the chicken on the pan and cook in the preheated oven at 200°C for about 35 to 40 minutes. Half way through the baking time turn the side of the chicken. If you want the skin crisp then broil it for 5 minutes. 
Or you can grill the chicken on a grilling pan. Cooking on all the sides well till the chicken is cooked, I prefer the oven method, which is hassle free.
Serve and enjoy!! 
Labels: Grilled, Appetizer, Harissa Paste, Main course, Chicken, Oven Roasted, African, Sunday Funday, Side Dish, International Cuisine
Sunday Funday: African Cuisine 

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Pressure Cooker Pork Dry#SundayFunday

Want something that is quick, then this is a recipe for you. For I have never made anything as simple and easy as this. No oil is added in this recipe. This is a one pot dish/meal.

Ingredients
1 Kg Boneless Pork - cut into cubes
Grind To Paste
1 Tablespoon Kashmiri Chilly powder
15 Cloves Garlic
2 " Piece Ginger
½ Teaspoon Heaped Black Pepper powder
12 Shallots
¾ Teaspoon Pink Himalayan Salt
¼ Cup Water
½ Teaspoon Turmeric powder
1 Tablespoon Heaped Vinegar - I used coconut vinegar

Method
Marinate the pork with the ground paste got one hour in the pressure pan itself.
After one hour place it on high flame and take one whistle. Reduce the flame to low and let is cook for 12 - 15 minutes. After 15 minutes switch off the flame and let the cooker cool. When it cools open the cooker and dry off the excess liquid in the cooker on medium high flame and the renders all the fat.
Switch off the flame and serve this as a side dish. Taste awesome.
Labels: Pressure Cooker, Pork, Side Dish, Sunday Funday, One Pot Meal, Gluten Free, Low Carb  

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Vegan Italian Pasta Salad With Basil Dressing#SundayFunday

So flavorful pasta salad with fresh herbs, tomatoes, olives, pickled pepperoncini's, red onion and a basil dressing. It’s perfect for potlucks and picnic's. This Vegan Italian Pasta Salad is quick, easy to put together.

For Pasta Salads, cook the pasta a little longer than the directions given since Al denté is ideal for hot pasta dishes, but for pasta salads it should be a little softer/slightly overcooked pasta. Pasta firms up a lot once it’s cold hence a slightly overcooked pasta works best for salads.
Ingredients 
For The Basil Dressing
¼ Cup Olive Oil 
1 Teaspoon White Vinegar
1 Tablespoon Water
½ Teaspoon Sea Salt or to taste
¼ Teaspoon Garlic Powder
¼ Teaspoon Onion Powder
¼ Teaspoon Sugar
12 -15 Fresh Basil or more to your taste
¼ Teaspoon Dried Basil
¼ Teaspoon Black Pepper Powder
For The Salad
2 Cups Boiled Pasta
1 Cups Cherry Tomatoes - chopped
2 Tablespoons Fresh Herbs (I use basil, thyme & oregano)
⅓ Cup Green & Black Olives - chopped
1 Small Red Onion - chopped
1 Tablespoon Pickled Pepperoncini's - chopped

Method
Cook pasta according to package instructions, but add an extra minute to the cooking time. The pasta should be just slightly overcooked .
While the pasta is cooking , let's prepare the dressing.
Add all of the dressing ingredients to a blender. Blend on medium-high speed until the dressing is a creamy light green with plenty of fresh basil flecks are seen throughout.
Drain the pasta and transfer it to a large bowl. Immediately toss the hot pasta with ⅔ of the dressing (enough to liberally coat). Chill.
Once the pasta is cold, mix in dressing mixture, tomatoes, olives, chopped herbs, pepperoncini's, and red onion. Chill. 
Taste and adjust seasoning before serving.
Labels: Vegan, Italian, Basil, Dressing, Salad, Side Dish, Pasta, Healthy, Sunday Funday
For Pasta Salad and Noodle Salad Event 

Sneha's Recipe: Vegan Italian Pasta Salad With Basil Dressing 
Amy's Cooking Adventures: Caprese Pasta Salad 
A Day in the Life on the Farm: Couscous Salad 
Karen's Kitchen Stories: Chinese Egg Noodle Salad with Pork 
Mayuri's Jikoni: Tropical Pasta Salad 
Cook with Renu: Vegetable Orzo Pasta Salad   

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Pork Chops In Homemade Recheado Masala#SundayFunday

These are spicy and flavorful pork chops! With a few simple tricks to make them delicious and fall of the bones. If you have tender pork chops then do not pressure cook them first. Just brush them with mayonnaise and fry them in Keto friendly oil. Check the recipe for my Homemade Recheado Masala to make these delicious chops.
Serves One
Ingredients

2 Pork chops
3 Tablespoons Homemade Recheado Masala 
Coconut Oil/ Desi Ghee -as required for frying

Method 

Marinate the pork chops in the Recheado Masala and refrigerate them overnight or for at least an hour so that the meat can tenderize and absorb all the flavor.
Place the marinated pork chops in a pressure pan and take one whistle on high flame then reduce the flame and keep it for 10minutes. After 10 minutes switch off the flame and let the cooker cool completely.

Once cooled brush them with mayonnaise and then fry it in coconut oil or desi ghee.
Enjoy.. these fall of the bones pork chops, which are gluten free and keto friendly.  
Labels: Keto, Pork Chops, Goan, Recheado Masala, Homemade, Pressure Cooker, Sunday Funday, Side Dish, Serves One
For Sunday Funday today we are honoring Elvis Presley with food.   

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