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

Thursday, February 20, 2014


Coriander chutney is something unique in taste...myself happened to try this recipe from my mother.And as a matter of fact,green leaf veggies are very rich in nutrients,but I was not aware that coriander leaves has high contents of iron too.
This chutney is best combination for rice and other breakfast recipe.


1 Fresh Bunch of Coriander Leaves
2 Tbsps of a Dry Coconut
1 Tsp of Cumin Seeds
1  Tsp of Tamarind Paste
4 to 5 Green Chilli
1 Tsp of Jaggery

For Seasoning:

1 Tsp Oil,mustard seeds,turmeric powder and Asafeotida.


Clean the coriander leaves and strain the water.Grind all the items listed above ( not the seasoning )to fine paste.Add little water.

In a heated pan,Saute the grinded chutney for about 5 mins...
In other pan heat oil,let the mustard seeds splutter,add turmeric powder and asafeotida to the chutney,mix well.Ready to serve with rice and others.

Friday, October 25, 2013


Very simple and nutritious to make. To make a smooth texture gravy, one needs to grind, tomatoes,cashew nuts and few more together and then fry it in oil.For better taste you can ghee instead of oil.A best side dish for parathas,rotis and more.

2 cups chopped 1/2 inch Okra/Bhindi
1 Big Tomato(chopped)
1 Onion( chopped)
Minced 1/2 teaspoon Ginger and Garlic
6 to 7 cashews(roasted)
1 Green Chilli
1/4 tsp each of red chilli powder,turmeric powder,coriander powder and garam masala
2Tbsps of oil

Heat 1 tablespoons oil in a pan on medium heat with okra seasoned some salt over it.Fry them for about 6 to 8 minutes.Add onions later till are soft.

Grind the green Chilli,ginger and garlic to paste.And crush the cashews separately as well.Blend the tomatoes to make a fresh purée.

Once Onions are cooked add purée and grinded Chilli paste with all the spicy powders mentioned in my ingredient list.Atlast add yogurt and stir for 5 minutes.
Transfer to serving bowl.

Friday, September 27, 2013

Tomato Masala Curry

Tomato masala curry recipe, roasted poppy seeds,cashews and roasted peanuts gives a splendid spicy taste. this easy Indian curry recipe is mild spicy yet delicious and good to go with parathas and chapathi's.


2 Diced Tomatoes
1 Chopped onion
1/4 cup Frozen Green peas(optional)
2 Green Chilli
1/4 Cup Grated Coconut
1 Tsp Roasted cashews,peanuts and poppy seeds
Grated Ginger and Garlic,cilantro 1/2 tsp each
Garam masala,turmeric & Red Chilli powder,sugar 1/2 tsp each
Oil for tempering


1. Chop and grind all the tomatoes and onions,chillie,coconut,cilantro,ginger,garlic,poppy seeds and nuts into a thick paste.
2.Saute them in 2 tbsps of oil in a pan.Pour the grinded curry into the pan and stir it for about 5 minutes.
Generally I add 1/2 tsp of heavy cream as an optional ingredient for curries,which gives additional thickness to it.
3.Add red Chilli powder and garam masala,turmeric powder.Transfer it to a serving bowl.

Sunday, August 25, 2013

Chayote Squash/Seeme Badanekayi Raitha

These recipe is similar to my previously posted Coconut Thambuli,but only few changes I made is i used Chayote Squash Vegetable( pressure cooked for 2 whistles).And for grinding the paste I added the mustard seeds.
Please do refer my previous post for further details.


Avial is a speciality dish of Kerala Cuisine.It is a thick mixture of a lot vegetables, yogurt and coconut,seasoned with curry leaves. This dish can be made into a gravy and eaten with rice or be made into a semi-solid side dish. You can choose your own combination of veggies.


Carrot and bell pepper 1 each ( chopped lengthwise)
Green peas ( frozen ) 1/4 cup
Rice flour for thickness ( 2 to 3 tbsps )
Yogurt 1 cup
Grated coconut 3/4 cup
Green Chilli 4 to 5
Jeera 1/2 tsp 
Cilantro 4 to 5 strands and curry leaves
Mustard seeds,turmeric powder,oil and asafeotida for tempering
2 to 3 cups of water.


1. Cook all the veggies in a pressure cooker for 2 whistles.
2. Grind the coconut,Chilli ,jeera and cilantro to a coarse paste.
3. To the cooked veggies add the grinded paste,yogurt,salt and bring them to medium heat.Before this,make a thick paste of rice flour mixed with water and add to the above cooked curry.
4. Next for tempering heat oil in a pan,add mustard and can add curry leaves too and good serve them with rice or chapathi.

Monday, August 19, 2013

Broccoli Stir Fry

Broccoli is very rich fiber,vitamins,minerals and so on.Each vegetable or fruit has unique benefits.One of the very nutrional vegetable which is good to almost all age group.Cooking broccoli is a contingent part so I use microwave to steam it.


2 Cups of Chopped Broccoli ( I used frozen broccoli florets)
1 Big Onion (chopped)
3 to 4 Green Chillies (chopped)
Dry Coconut Powder 1/4 cup
Frozen Green Peas 1/4 cup (optional)
Chopped Cilantro as required
For Seasoning :
2 Tbsps of oil
1 Tsp of mustard seeds,urad dal .
1/4 Tsp of cumin seeds and turmeric powder
Salt as per taste.

1. In a microwave safe bowl,cook the broccoli for 8 to 10 minutes.Dont add water since i used frozen broccoli.
2. In a medium heat saucepan add oil with mustard and cumin seeds,after spluttering stops add urad dal.Saute with chopped onions and green chillies till soft.
3. Add the cooked broccoli,coconut,turmeric powder,green peas and salt.finally add cilantro to taste.

Wednesday, July 17, 2013

Pudhina Avarekaalu Saagu (Lima Beans/Butter Beans & Mint Curry)

Saagu is an traditional karnataka dish.Mixed vegetable curry blended with additional flavor of Lima beans and mint..But this time I tried with mint and butter beans.Usually accompanied with poori,chapathi etc.


Lima Beans/avarekaalu - 1/2 cup
Tomato (chopped) -1
Onion (chopped) -1
Carrot (chopped) - 1
Potato (chopped) -1
Mint leaves - 8 to 10
Green chillies -4
Mustard seeds - 3/4 tsp
Turmeric powder 1/2 tsp
Coriander leaves just about an handful
Curry leaves 5 to 6
Cumin seeds -1/4 tsp
Coconut powder -1/2 cup
Cinnamon powder - 1/4 tsp
Garam masala -1/2 tsp
Ginger- 1/4 inch( grated)
Dhalia -1 tbsp
Oil - 1 tbsp
Salt to taste
Sugar(optional) -  1 tsp
Water - 1 to 1 1/2 cups

Pressure cook all the vegetables for about 2 whistles.Or you can microwave them high for 10 minutes.
Grind the mint leaves,coriander,curry leaves,green chillies,coconut powder,cinnamon and dhalia into fine paste.
Heat the heavy bottomed pan with oil and add mustard seeds,after splattering add the cooked veggies,sauté for couple of minutes.
Finally add the grinded paste,mix well with water.Season them with salt and turmeric powder.
Serve them with poori,chapathi,Roti etc.

Sunday, July 14, 2013

Coconut Tambuli

Tambuli is one of the effortless,as simple as ABC and good for health side dish. It is basically made out of Coconut and yogurt.


Grated Coconut- 1 cup
Ginger(grated) - less than 1/4 tsp
Green chillies - 3 to 4
Cumin seeds-1/2 tsp
Mustard seeds - 1/4 tsp
Urad dal - 1/4 tsp
Cilantro -  4 to 6 strands 
Curry leaves - 5 to 6
Oil - 1 tsp
Asafeotida to taste
Salt to taste.


Grind the green chillies,ginger,cilantro,curry leaves,cumin seeds and coconut to a fine paste.
Heat a pan,add oil with mustard and cumin seeds.Allow them to splutter and later add urad dal with asafeotida and curry leaves as well.
Transfer them to a serving bowl with above grinded paste.
Finally add the yogurt and salt.It really goes well with rice.