'Side-dish' ↓
Capsicum masala[manchurian type]
July 24th, 2006 — Side-dish, Snacks, Starters
Capsicum Sauce
250 gm capsicum - deseeded and finely chopped
4 tbsp oil
1 dsp chilli garlic sauce
1 tbsp grated jaggery
4 tbsp lemon juice
Topping
red, green and yellow capsicum - deseeded and shredded
50 gm tender green beans
1 tsp chopped garlic
1 tbsp sunflower oil
2 tsp sesame oil
8 roughly chopped spring onions
25 gm unsalted cashew nuts
1 tbsp honey
1 dsp soya sauce
Heat oil for capsicum sauce and saute capsicum and chilli sauce for 15-20 minutes. Add jaggery and lemon juice to pan. Puree sauce and season well.
For topping, heat both oils together and add capsicum, beans and garlic. Stir-fry for 1 minute. Add onions and nuts.
Continue cooking for a further minute and stir in honey and soya sauce. Cook for a further minute. Place on top of the sauce before serving.
Crispy Fried Vegetables
July 24th, 2006 — Curries, Side-dish, Snacks, World
Crispy Fried Vegetables are usually found in countries like Thailand and China. This dish is modified to make it more Indian. Based on your preference you can add Soya sauce or Schezwan sauce to add more flavor (tip by Ankur - a guest to this blog)
photo credit: VirtualErn (photo is not of the exact dish - it is only indicative)
Ingredients
-
1 cup vegetables - cut thinly
-
2 tbsp maida
-
4 tbsp soojee or rawa
-
1 tsp salt or to taste
-
1/2 tsp chilli powder or to taste
-
1/4 tsp ginger-garlic paste
-
water, as required
-
oil to deep fry
 Method / How to make:
-
Wipe the vegetables dry with a cloth.
-
Mix the soojee/rawa, salt, chilli powder, ginger-garlic paste and add enough water to make into a pouring consistency - when you drop it from a spoon it should pour in a continuous line.
- Dust the vegetables lightly, with maida, shaking off any excess.
- Heat the oil, dip vegetables into the batter and place into the hot oil.
- Turn, fry for a few seconds and remove from oil and keep aside on an absorbent paper.
- Just before serving, fry once again over high heat, drain on absorbent paper and serve hot with a chutney.
Browse more Curries from Indian Food Kitchen Blog or Go to our main site for more curries and gravies.
Aam ki Chutney (Mango Chutney)
July 17th, 2006 — Side-dish
1 kg raw mangoes-peeled and grated
4 cups sugar
¾ cup salt
¼ cup chilli powder
1 tbsp peppercorns
4 cups sugar
¾ cup salt
¼ cup chilli powder
1 tbsp peppercorns
Powder
2 bay leaves
1 tsp asafoetida
1 tbsp clove
an airtight sterilised jar
In a steel or a glass bowl, mix in the grated mango and sugar. Tie with a piece of muslin and keep in the sun, stirring twice a day for about 4 days.
Mix in the salt, chilli powder, peppercorns and powdered garam masala and continue sunning till the sugar dissolves.
Transfer into a sterilised jar and store.
Gongura Pachadi (Curried Gongura Leaves)
July 17th, 2006 — Side-dish
2 cups gongura leaves
1 tsp tamarind juice
1 tsp salt
1/4 tsp sugar
1 tsp oil
12 small onions - peeled
1/2 cup onion - chopped fine
20 dry red chillies
1 tsp tamarind juice
1 tsp salt
1/4 tsp sugar
1 tsp oil
12 small onions - peeled
1/2 cup onion - chopped fine
20 dry red chillies
Fry in oil and powder
20 red chillies
1 tsp dhania - whole
2 tbsp urad dal
1 tbsp safed til
1/2 tbsp jeera
Wash gongura leaves, fry in a pan with little oil. Close the pan with a lid, cook for a while.
Add the tamarind juice. Using a pestle, pound the cooked leaves.
Add salt, 1/4 tbsp sugar, all powdered ingredients till every thing blends well.
Season with mustard and add onions.
Mix with 1 cup of boiled water. Serve
Bharleli Vaangi [stuffed brinjal ]
July 17th, 2006 — Curries, Side-dish
2 tsp powder of roasted peanuts
1 tsp red chilli powder
3 tsp peanut oil
½ tsp cumin seeds
¼ tsp mustard seeds
2 tsp tamarind water
2 tsp jaggery water
½ tsp coriander leaves
salt to taste
Prepare the ’stuffing’ masala by mixing together coconut, peanut powder, red chilli powder, and salt.
Slice the aubergines into four leaving them attached only at the stem.
Insert the ’stuffing’ masala in it.
Heat oil in pan. Add cumin and mustard seeds. Pour water and cover for 10-12 minutes.
Now add tamarind and jaggery water. Add salt to taste.
Garnish with coriander leaves and grated coconut. Serve with rotis.
Bhagara Baingan [ brinjal spicy gravy]
July 17th, 2006 — Curries, Side-dish
250 gm baingans of the small variety
oil for deep frying
1/4cup oil
1/2cup onions-finely chopped
1/2tsp each garlic paste and ginger paste
1/4cup grated dry coconut
1 tbsp coriander seeds-roasted
2 tsp cumin-roasted
2 tsp sesame seeds-roasted
2 tsp tamarind paste or to taste
2 tsp salt or to taste
1/4tsp turmeric
1/2tsp powdered red pepper
7-8 curry leaves
1 tbsp hara dhania for garnish
Slit the baingans and deep fry over high heat, till glossy and a little tender. Remove from oil and keep aside.
Grind the coconut and the roasted coriander, cumin and sesame seeds together, using a little water if need be.
Heat the 1/4 cup of oil and sauté the onions, ginger and garlic till onions are soft and a little transparent. Add curry leaves and turn around, then the ground mixture and sauté till the fat separates.
Add the tamarind paste, salt, turmeric, red pepper and mix well, and then add the baingans. Turn around a few times.
Add about a quarter of a cup of water. Bring to a boil and simmer and cover for about 5 minutes. Serve hot garnished with the hara dhania.
Bendakaya Pulusu (Okra in Tamarind Gravy)
July 16th, 2006 — Curries, Side-dish
- 250 gm Okra
- 75 ml oil
- 05 gm mustard seeds
- 03 gm curry leaves
- 10 gm green chillies
- 03 gm asafoetida
- 100 gm onions
- 05 gm turmeric
- 20 gm red chilli powder
- 75 gm sambhar powder
- salt
- 100 gm tamarind water
METHOD
Cut the okra into 1 inch pieces. Soak the tamarind and extract pulp. Chop the onion and the green chillies.
Heat oil and add mustard seeds, when crackling add onions.
Sauté onions until translucent. Add curry leaves and all the powders.
Mix in the okra and sauté on a slow flame for 5 minutes.
Add tamarind and water to thin the gravy, boil until the okra is cooked. Simmer on a slow fire for 10 minutes.
