Side Dish Recipes (Most Popular)

This is a spicy Konkani Vegetable Curry which is a part of our Puja and SpecialMenus.Made without Garlic or Onions it adds a touch of Spice to the otherwise bland meals.The listed items in our Special Thalis have a lavish menu and include Chutneys,Pickles,Koshimbirs/Raitas(Salads)
, Panchamrut, 1 Curried Vegetable,1dry Vegetable,1 Usal(whole Seeds fresh or dry e.g Green Peas)1Coconut based Curry,Plain Dal(Varan),Steamed Rice,Masala Rice and Poories(deep fried Indian Bread).2-5 Sweet preparations also form a part of this menu.
This is a curried Vegetable and needs to be served in a Katori(Bowl).

This is a high fibre Nutritious Indian Bread first dry roasted on a hot Griddle and then on the flame.This tastes great with all Foods--Vegetarian and Non-Vegetarian.Amaranth is something like the Indian version of Quinoa and is rich in Protein and supposed to have a hot Constitution while Horse Millet is rich in Calcium and Iron and supposed to be cold--a mix of the two gives the perfect blend for a healthy nourishing Bread.

This Dal is used as an extra Vegetable and is a very tasty and nutritious addition to any Meal.This too is a North Indian dish(Punjabi) and used to be made mostly during Summer as the variety of Vegetables is less.

Though easy to make this dish is a little on the higher side where the use of Oil is concerned.However by using a Non-Stick Pan and draining on paper towels the intake of Oil can be reduced.I saute in the pan instead of deep frying it.

This is favourite way of cooking French Beans in our family.We string these and slice them very finely into tiny rounds.These are then seasoned and cooked on a low flame and if desired garnished with raw shredded Fresh Coconut for added flavour.I do not add any.

The East indian people were the first settlers of Mumbai or Bombay as the Portuguese named this set of seven islands.Converted to Christianity by them this community retains a quaint mixture of their Indo-Portuguese heritage in their cuisine.Their Fish dishes are truly fabulous.I have adapted some to our taste and one of these is this Dry Bombil Chutney. If you can get hold of their lovely Bottle Masala you could taste the REAL taste.The Bottle Masala is a closely guarded Recipe-----I used to get mine from an elderly friend who since has passed on---God rest her soul.Hence the adaptation!!!

Biji lived next door from my birth till I was 6 years old for that was when we moved.Her house was my second home during that period and our relations survived with the same warmth till she passed away!!It was in her home that I became addicted to Punjabi Pickles specially "Aam kaa Achaar" as the Mango Pickle was called---I must have downed kilos of it with crisp,flaky "Matthree" a salty flaky fried Biscuit type preparation---the wonderful buttery taste still lingers on my tongue!!

This hearty dish is a product of the Punjab and echoes the robust character of the people of the area.This is an exceedingly popular and well relished dish all over India and is cooked according to various recipes.
The recipe I am sharing is one that was used in my parents's kitchen by our cook Sohan Singh when I was a child.His Spices( Masalas) were always freshly made but I have managed through trial and error to duplicate the taste of his preparation with store bought Spices(Masalas).

I was born in Mumbai in my maternal grandparents home .Their neighbours were Parsis who gave me a lot of love during my childhood.
The Parsis migrated to India from Persia centuries back and have a fabulous and unique cuisine which blends together a variety of flavours.The spices and various Masalas as well as Lentils,Vegetables and Desserts are cooked in a very tasty but unique recipes.
The Parsis eat a lot of Eggs----in fact they literally eat Eggs by the dozen.This is a popular way of preparing Eggs----teaming these up with Vegetables.My recipe is modified to suit all as Parsi spices are not available everywhere.
Here I would like to say that the Parsis eat Eggs by the dozen yet the average Parsi lives a very active life to a very ripe old age----more often than not they cross into their nineties with all their faculties intact and leading very healthy lives---here I would like to cite premier lawyers like Mr.Nariman and Mr.Sorabjee as examples.
I havealways loved and admired this community which though small has cornered the lion's share in the fabric of Mumbai living.

This a spicy Minced Meat dish cooked with new potatoes in a curry-----this can be eaten both with plain steamed Rice and Chappaties(Indian Bread).This time on my visit to the U.S.A. my daughter bought Kaiser Rolls---these taste a lot like Indian Bakery Paav(Bread).These Rolls are a favourite of my husband as these soak up the Curry and are great for mopping up your plate!!!

This is another preparation with Dry Bombay Ducks.this tastes really good and can be served instead of a Vegetable preferably at night with a Dal,Salad,Bhakri and steamed Rice.

This is the Recipe given to me by my neighbour Shetty Aunty.This tastes great with Idlies,Dosais as well as hot plain Steamed Rice.Like Methkut this versatile Powder is an asset to keep in the house.This tastes great if eaten as a Chutney too!

This is a very easy but tasty recipe which I have modified to reduce calories and promote healthy eating. Instead of using the traditional method which involves deep frying the Stuffed Potatoes I just stuff these par-boiled and the cook these in gravy to get the same taste.

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 a great favourite with my family.I was introduced to this simply cooked Dish very early in my childhood by my Nanny's paternal Aunt whom everyone called "Phoophie".This dish coupled with thick Whole Wheat Rotis that she used to make using only her palms to fashion them provided the perfect accompaniment to this Curry and made with the fresh,Organic Spinach it just tasted heavenly!!!One correction I've made is that I now use Olive Oil instead of the original Butter----that does make it healthier!!!

This was a great favourite in my childhood---and this Masala is made according to the specifications handed down to me from our old Family Cook--Narayan Singh.I make and keep this ready---the more it matures the better it tastes!!Earlier I used to sterilise the Glass Jar by turning it upside down on a glowing piece of Coal sprinkled with Asafoetida Powder and smoke it for 5-10 minutes---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 6-8 Tablespoons of this Masala---it's enough to stuff 750 gms. of any Vegetable!!

This is my maternal Grandma Aaji's Recipe.This is very tasty but has very little Juice--meant for those who love to eat the pickled raw Green Mangos.I make both types because for me Memories of this are connected to my childhood--when this would arrive at our home in Chandigarh from Poona where my Grandparents lived.Again this too is served by Teaspoons and eaten as a Condiment---sinced it is pickled in Salt and Oil!!

Potatoes are a prime favourite and a staple part of our family diet and we have found various ways of cooking them palatably.This is a gravy dish with a thin gravy is very popular in North India from where it originates.

Suran is a Yam and is very tasty.The only problem with this is that it sometimes causes itching on the hands and in the mouth so one has to be careful while buying it.Look for the non-itchy variety. This same preparation can be made with purple Yam called Konphal(Jimikand) or the White Yams that are shaped like Sweet Potatoes.The fresh Coriander leaves are optional because some folks use them while others do not.

These are Condiments and used extensively in Indian Meals to spice up everyday Fare.This chutney is a favourite in our home and is served often during the "Vegetarian" only days and with Ceremonial Food served during the various "Poojas" that take place.

Sonia is one of my neighbours---a confirmed Vegetarian--- well known to us for her quick and easy methods of cooking great Meals at short notice.She has short cuts for almost everything and has full 4-5 course Meals ready in a jiffy!!Here is her Recipe for preparing Fried Okra with a Chinese Twist!!!

Peanuts,Grass Seeds,Sweet Potatoes,Potatoes,Milk products and such are on the approved list of Faraali Foods.These are all to be cooked only in Ghee(Clarified Butter) and therefore are heavier than the daily Meals.Also one tends to over eat these because one mentally feels that fasting is tiring and eating renews lost strength.Many people who fast do not eat Salt for the day.They fast only on Coconut water and certain Fruits like Bananas,Pineapples and Apples being the most popular and Milk too is another popular drink.This Meal is eaten only once--for either Lunch or Dinner as Salt is eaten only once a day during Fasts.

This preparation is generally cooked for dinner as we eat lighter Meals at Night.Simple,tasty and nutritious this can be cooked as a part of any Meal.

This is a spicy preparation and very easy to make.We use Goda Masala for this and the gravy can also be used as a Curry with Steamed White Rice instead of the usual Dal.

This Gourd is so named because it resembles a snake. The name puts many people off this extremely healthy,tasty and nutritious Vegetable. This Gourd is long,thin and pale green in colour with darker green stripes.Quick and easy cooking a great variety of dishes can be made from this.Here are two easy ways of cooking this Gourd.

This is one simple,tasty and healthy dish I truly love.In fact you can substitute Split Moong Dal for Urad Dal and Ginger instead of Garlic for a variation in taste.This is a North Indian recipe and is eaten as a side dish with Indian Breads.

This is a popular Konkani preparation------particularly with those who don't eat Chicken or Meat.It tastes like Red Meat but cooks really fast.In fact if made a day earlier and kept overnight before serving,it acquires a richer taste.

This thick Yoghurt Curry is very popular all over India but each State prepares it differently.I am giving the North Indian style of making this.This is the recipe used by one of our cooks named Sohan Singh and one of my personal favourites.This should be eaten with piping hot plain Steamed Rice specially in the heavy Monsoon days.Heaven!!!