Side Dish Recipes (Most Popular)
This too is an easy way to prepare Okra.I am giving 2 recipes here for different ways of stuffing it.You can steam these in the Microwave if so desired.
This is another of my all time favourites.My mother is a Konkani and these dishes are a part of my childhood memories.This dish is made from the same wild Mangoes which are available and very popular all over India and then were plenty.Today these can hardly be seen in Mumbai except from the last week of May till mid June.There are two variations of this Recipe and I'm giving both.
Just a plain, cheap way to cook pinto beans. You can also use dry black beans or dry kidney beans, if you like.
Don't know what to do with squash? Try this easy and delicious side dish. Can be served as a side dish or as a main dish for one.
Pleasing to the eye and the tummy.
Please note ingredient says Cider Vinegar but I USE ***RED WINE VINEGAR***
I couldn't find nutritional info for the red. I think you will LOVE this. Very fresh, spicy, tangy and addicting. Doing this for a picnic?
Tip: DO NOT THAW THE CORN! It will thaw by the time you need it and help keep the salad cool!
Hint: If you can't find the canned "diced tomatoe & green chillies" simply substitute w/one tomatoe and another quarter of that jalapeno pepper.
Great to prepare the night before a picnic :)
Best part of this recipe is it's not an exact science. Eyeball it and play w/the vinegars! I prefer more cilantro & jalapeno for a more "Mex" and less "Tex" taste!
A lovely sauteed red cabbage dish from Heidi Swanson. Altered for no sodium or cheese.
Photo also by Heidi Swanson
www.101cookbooks.com
I modified this recipe from a vegan lentil gravy recipe I found online. Good over roasted root veggies, mashed potatoes or shish-kabob veg.
A favorite everyday dal. Kamla allowed me to follow her in the kitchen one summer and I now have several Indian recipes to enjoy. Yum! I love cooking in bulk and freezing in individual servings. This is spicy hot for my tastes . . . please cut the chili pepper in half or even a third if you prefer less heat.
This was a great favourite in my childhood---and this Masala is made according to the specifications handed down to me fromI make and keep this ready---the more it matures the better it tastes!!Earlier I used to sterilise the Glass Jar with Asafoetida smoke---these days I dry these upside down in the Sunshine--works as well!!I use this to stuff Vegetables like small Okra Pods,tiny Egg Plants,Gherkins(Parmal/Parwal),Ivy Gourds, small Apple/Round Indian Gourds(Tindaas) and even Brussels Sprouts with this Masala!!The only thing I add extra is 2 fistfuls of deep fried crisp Shallots(Red Onions) ground to a Paste to 1 cup of this Masala---it's enough to stuff 750 gms. of any Vegetable!!
(from Nigel Slater, "Real Fast Food") "The sumptuousness of ripe plums, the nutty bulghur grains and the refreshing notes from the mint and lemon produces a salad of myriad flavours and textures"
Colorful for the eye and for the tastebuds, this dish is a healthy favorite.