Side Dish Recipes (Most Popular)
This is another Favourite dish from my childhood---and I crave this in the Summers when certain Vegetables like tiny Eggplants, Okra,Tindas,Parwals/Parmals and Tendli/Kundrus/Ivy Gourds are available in the Markets---very fresh and tender.Any of these can be used and stuffed with this Masala Paste and make a great Side Dish!!!I have used Okra---while the Masala (Stuffing) remains the same you can use it by stuffing any small Vegetables of your choice!!
This curry is a hot,spicy and very aromatic dish.Though simple to prepare this takes some time to make.I make all my Masalas(Spice Powders) in advance as well as keeping roasted Dry Coconut ready in my 'Fridge so I require very little time to make this.The proportions for making the Spice powders are listed in my Cook Books so whoever is interested in making them can do so.
Our Dinner Parties always had to have new dishes which were not repeated except by requests.This recipe was one such often requested Party favourite and being a gravy dish
was easy to serve with hot Parathas or Naans.
This is an oil free recipe which is an ideal side dish for dieters or health food fans.If fat is needed clarified butter(ghee) can be added while serving with Phulkas.
My friend Kanta is a Gujarati hailing from the Kutch region of that State.Gujaratis are very fond of Pickles and this one is a fresh Pickle that is made and finished while still crunchy and fresh.This is a Kutchi Recipe which is very yummy and is made by stuffing the Green Chillies with a blend of different Spices ground coarsely---the coarse ground Seeds are called "Kuria".This lasts for about 3 weeks in the Refridgerator or for about 10 days on the shelf.
This is one of my favourite Mughalai Dishes and cooked mostly in the holy month of Ramzan/Ramadan by my Muslim friends.During this month they fast from Sunrise to Sunset----and are forbidden to swallow even their own Saliva during the fasting period----but once the night falls,they celebrate with Prayers and sumptous Meals----sometimes till early Dawn!!!My very dear friend----late Zubeida Jacob was a very pious Soul---and a fantabulous Cook!!!This was one of the dishes she'd cook during that month---- it would cook slowly throughout the day----and by Dinnertime would be simmered to delicious perfection------I write the Recipe in your memory---Dear Aunty!!!
This is the recipe used by folks in Kolhapur.This town lies near the States of Karnataka and Maharashtra Border and has a slight Kannad influence on certain condiments.This is a spicy Powder which is eaten with plain hot steamed Rice,a pinch of Salt and lots of melted Ghee----this really transforms plain Rice into Ambrosia!!!
This is an old Mughalai Recipe which tastes really great.However a little modification was needed to reduce calories from Fats.
To make this easier to cook I've reduced the total Fat by 75%----if possible interested people could try reducing it further.Adjust the spiciness to suit personal tastes as this Curry looks great and tastes great with a rich red colour.
This thick stew like dish is a very tasty and spicy recipe- -- very popular with all our family. This is specially relished during the heavy Monsoon days and is very filling and satisfying.
In the Konkan region Black-Eyed Beans are sown during the Monsoon.The tender tips and Leaves are plucked and made into this tasty Vegetable.This adds the mandatory Green Leafy Vegetable to the daily meal.
Ba-aji cooked this very simply.The ingredients are the simple yet this Vegetable is rich in various nutrients and Dietary Fibre.
Laadu Atya ,my mother's youngest paternal aunt was one very beloved relative I loved visiting.Blessed with her mother's(Ba-aji's)awesome culinary prowess combined with a very large and loving heart and a nature as sweet as her name(Laadu/Laddu--a traditional Indian Sweet) she was one person who cooked with both,heart and soul.This was one of my favourite childhood dishes which I loved to eat with Rice.
My neighbour Kishoriben is a very spry 74 year old----looking at her spare frame one wouldn't put her beyond 60!!!!She is a great Cook---and loves to keep her hand in touch with all the Traditional Flavours for both her sons live away-----the older one in Australia the younger one in the U.S.A.----so her efforts are greatly appreciated by us---her neighbours for 35 years----for the great variety she adds to our Menus!!!This is a Winter Speciality---given the abundance of Vegetables available then in the Markets!!!However outside India,packets of Frozen Undhiyu Vegetables are easily available in Indian Stores for those interested in trying this recipe out.
This is a light and preferred manner of cooking Fish in the Konkan----very popular with Green Leafy Vegetables, steamed White Rice and Solkadhi at night during the Summers.Traditionally the Solkadhi is drunk as a digestive anfd the Fish used for this dish varies according to the catch----King Fish,Salmon,Flying Fish,Mackerel or Tuna are the more popular choices for this preparation.This dish can also be prepared with Shrimps,Clams or Mussels as well.
Taro Leaves are extremely popular in India.The mature Leaves are used to make a snack while the tender Leaves are cooked into a Curry in Maharashtra,Goa,Karnataka and the other three Southern States of Kerala,Tamil Nadu and Andhra Pradesh.This Vegetable is specially popular in Wedding and Pooja Menus as well as being relished on Vegetarian days and is a very tasty preparation.
The Flavour and basic Recipe is for a classic Non-Vegetarian Meat dish which is one of the most loved of all Indian Curries.
I love converting some of these Non-Vegetarian recipes into Vegetarian ones 'coz I don't see why the taste should be confined only to dishes enjoyed by a select few.
This the recipe given to me by my mother's friend Prabha Maushi.She used to make this and keep for us to eat with plain hot Steamed Rice,melted Ghee and a pinch of Salt during the Monsoons.Her name always conjures up lovely childhood memories of pouring Rains and steaming hot Methkut Bhat with Ghee and Papads----the ultimate comfort food!!!
When I was a child we grew most of our Vegetables in our backyard.My father loved simple food and most of our daily meals included lots of Vegetables.This Vegetable is made from the tender Tips and tender Leaves of the Pumpkin Vine.We would pluck this fresh and Akka would cook these with lots of Garlic and Oil.The Oil has been modified but you can still use as much Garlic as you like!!!!
Stuffed Peppers are a very tasty preparation and for those who enjoy Spicy Food,these are an ideal accompaniment with a serving of steaming White Rice and Dal!!!This is my maternal Grandma--Aaji's rrecipe and for those who don't like it hot---just remove the Seeds---the Taste and Flavour remain without the heat!!!
You will need:
1 large skillet (12 inch)
1 large pot ( for boiling water), with lid
1 cooling rack
we will be cooking these in two batches.
Found this on Food.com. Very good! Be generous with the mango and veggies
I found this recipe at food.com. I had never cooked with lentils before and this was the top rated recipe, so I decided to try it. I loved it and it was quick to put together!