497: 35 Best Vegetarian Side Dish Dry Subzis For Rice , Chapatti, Poori.

For those who are and have planned to make side dishes for Rice, Chapatti, Poori, Here are some simple Onion and Garlic free Vegetarian Dry Subzis recipes. The vegetarian Dry Subzis recipe tag page gives you all a list of different types of Vegetarian Dry Subzis recipes including both Indian and International cuisines. Sneak a peek. 

Vegetarian Dry Subzis for Rice , Chapatti, Paratha ect. Here You Go. Click the Link 

https://sadhanakitchen.blogspot.com/search/label/Vegetable%20Curries%2FDry%20Subjis

493:Vazhakkai Varuval / Raw Banana Roast

Today I am sharing a very easy to make this colorful and delicious Vazhakkai Roast. I am big fan of this recipe because we need only less oil to make this dish and it still tastes like the one which we deep fry in the oil. Vazhakkai Roasts goes well with any South Indian lunch dish like sambhar, Rasam, etc. Try this easy yummy dish and enjoy.

Preparation Time:       10  Minutes

Cooking Time              20 Minutes

Recipe Category:         Vegetable Dry Subjis

Recipe Cuisine   :         South Indian

Serves             :              3-4 People

Ingredients

Raw Banana               4 No

Water                         For boiling

Salt                           To Taste

Masala Powders:

Chili Powder               1 Teaspoon

Turmeric Powder        ¼ Teaspoon

Asafetida Powder        ¼ Teaspoon

Snafu Powder             ¼ Teaspoon

For Tadka:

Coconut Oil                 2 Tablespoon

Cumin Seeds              ½ Teaspoon

Mustard seeds            ½ Teaspoon

Curry Leaves               Few

 Method:

• Wash and Peel the  Raw Bananas. 

• Cut raw banana to 1/4-inch thickness. 

• Boil the water and add the chopped banana slices. Just cook for 3 minutes. 

• Drain water completely transfer to a wide bowl. 
• Add the chili powder, Turmeric powder, Asafetida powder ,Fennel powder and salt. 

• Mix and coat it gently onto all the slices. Keep aside  for 5 minutes. 

• Heat oil in a flat pan, add all Tadka items and let them crackle. 
• Now, place the mixed  masala plantain slices in the oil and let it cook for a few minutes. Stir gently to let the oil coat on both the sides of the plantain slices. 

• Gently flip over each slice and let it cook on the other side for few more minutes. 
• Keep doing this until the plantains are cooked and becomes crispy from outside. 
• This may take at least 15 minutes to become crispy. 
• Now the yummy spicy Vazhakkai Fry is Ready. 

• Serve Vazhakkai Varuval with Steamed Rice and Sambhar.

See other recipes mentioned in this post

Sambhar

Cheers!!!

485: Vazhaithandu Thoran/Banana Stem Poriyal

Banana plant is one of the most useful plant. No part of this plant is a waste. Not only the fruit, but it's flower or leaf and even the stem!.  The stem is cooked in various ways in South Indian cuisine Dishes such as vazhaithandu usli (dry cooked banana stem with lentils), vazhaithandu kootu (banana stem cooked with lentils), vazahaithandu porial (banana stem tempered and garnished with coconut) are popular in Tamil Nadu.

Health Benefits of Banana stems are:

• Helps detoxify the body
• Rich source of fiber and helps in weight loss.
• Vitamin B6 helps in production of hemoglobin and insulin.
• The Banana Stem juice also relieves ulcers, burning sensation and acidity.

Ingredients:
Tender Banana stem                    3” inch
Finley chopped green chilies       2 tbsp.
Grated ginger                                 1 Tbsp.
Curry leaves                                    1 stem
Coconut oil                                      1Tsp.
Lemon Juice                                    1 Tbsp.
For Seasonings:
Coconut oil                                      1 Tsp.
Mustard seeds                               1 tsp.
Urdh dhal                                        ½ Tsp.
Chenna dhal                                    ½ Tsp.  
Red chillies                                      2 no.
Asafetida powder                          1/8 tsp.
Grated Coconut                             2 Tbsp.

Method

• Wash and discard the outer cover of banana stem and take the inner part only.
• Cut the stem into thin rounds and remove the excess thread. Then chop the round stems into small pieces and put it in buttermilk water to avoid discoloration.
• Heat  a oil in a pan , add all seasonings and fry for a minute, add the chopped green chilies, grated ginger, curry leaves and fry for a minute.
• Add the banana stem (discard the buttermilk water),salt  and cover and cook on medium slow flame till  stem is cooked.
• Add the grated coconut and lemon juice and mix it well. Decorate with coriander leaves.
• Serve with plain rice with kuzhambu.

465 : Paneer and Vegetable JalFrezi

Paneer Vegetable JalFrezi

Created during the time of the Moghuls, ‘JalFrezi’ is a spicy North-Indian curry.  This Paneer JalFrezi is one of the easiest paneer dishes to make. Soft paneer with crunchy vegetables ,make it a mouthwatering side dish for chapatti as well a filling for wraps.

It’s as delicious as it’s colorful – a simple dish that gets ready in a jiffy.

Ingredients

Paneer                        1 cup (Cut into cubes)

Vegetables                   2 cups (Here I used carrot, tri color capsicums)

Ginger Paste                1 Tbsp.

Tomatoes                    3 no.

Red chili Powder           1 1/2 Tsp.

Garam Masala powder   1 tsp.

Vinegar                       1 Tsp.

Sugar                          1 Tsp.

Salt                             As required

To Temper

 Oil                               3 Tsp.

Cumin seed                  ½ Tsp.

Fennel seed/Sombhu     ½ Tsp.

Method:

•   Wash all vegetables and cut into cubes. Keep aside.
• Chop the paneer into cubes. Take a bowl of hot water and immerse the Paneer cubes till use.
• Meanwhile make puree of the tomatoes in a blender. No need to blanch the tomatoes.
• Heat the oil in a kadai; add cumin seed and fennel seeds and ginger paste, fry for a minute
• Add all the sliced veggies. Stir well. Cover and cook the veggies on a low flame, till they are almost tender.
• Keep on stirring in between. No need to add any water while cooking the vegetables. Cook the vegetables covered, for about 10 to 12 mins on a low heat.
• Now add the tomato puree, red chili powder, and Garam masala powder in it. Mix well and cook for 7 minutes or till they completely cooked. 
• Season with salt, sugar and vinegar. Lastly add the paneer. Stir well and cook for 2-3 minutes.

• Garnish with coriander leaves.
• Serve Hot with Pulka or paratha.

Enjoy and Happy cooking!! :)

Paneer Vegetable JalFrezi

My other JalFrezi 

Vegetable JalFrezi

459: Kovaikkai Pirattal (Tindora Fry)

Coccinia grandis, the ivy gourd, also known as baby watermelon, little gourd or gentleman's toes is a tropical vine. Coccinia grandis' native range extends from Africa to Asia including India. This medicine fruits have been used to treat leprosy, fever, asthma, bronchitis and jaundice. Some countries in Asia like Thailand prepare traditional tonic like drinks for medicinal purposes.

Tindora can be cooked as a subzi all by itself or mixed with other vegetables like potato.

This Tindora Fry recipe  is very famous from Chettinadu Cuisine. You can serve with rice or chapatti

Inngredients :

Tindora -                                        500 Gms / 1 pound

Potato -                                           2no

Red, green, Orange Bell peppers        1 no each

Tomato                                            1 no

Jeera –                                             ½ tsp

 Salt                                                 to taste

Oil                                                    for frying

Grinding ingredients:

 Fresh Grated Coconuts                     6 tbsp.

 Red Chilies -                                    10 no

 Poppy Seeds                         -          2 tsp

 Aniseed (Fennel)                              1 tbsp.

Turmeric Powder                               ½ tsp.

Chutney dhal (Pottu kadalai)                1 tsp.

Curry leaves -                                    few  

Method:

• Grind all grinding ingredients to make a coarse paste without adding water. Keep aside
•  Peel the potatoes, and slice thinly.
• Cut all bell peppers, Tindora into thin lengthy pieces. Cut tomatoes into pieces.
• Microwave the potatoes and Tindora for 4 to 5 minutes.
•  Heat the oil and add green curry leaves and jeera.
• Add potatoes, Tindora, bell peppers into it.   Shallow Fry the vegetables at the medium flame. Cover it and cook it for few minutes.
• Remove the lid , add tomato and salt.  Mix it well.
• Now add ground  paste. Turn over the mixture well. Fry for few minutes in very low flame.
• Fry till the good smell come out.
• Tindora Pirattal can be served as accompaniment to rice, Chapatti.

458: Pavakkai Masala Fry/ Bitter gourd Masala Fry

Bitter gourd or bitter melon as it is called has always been a neglected food among a large part of the population. But what we tend to forget is the wonderful health benefits that are hidden in this not-so-frequently-used vegetable. Bitter gourd is rich in various vitamins, minerals and dietary fiber. The vegetable helps strengthen the immune system in children, rendering them less vulnerable to diseases.

Indian cuisine seeks a satisfying balance of taste - Sweet, sour, Salty and three types of bitter. According to Ayurvedic belief eating layered and balanced flavors, encourages proper digestion and the release of positive, nurturing energy from the foods we eat.

This masala based bitter gourd fry is very easy to prepare and tasty too.

I bet you would surely like this recipe, if you are a fan of bitter gourd.

Ingredients:

Bitter gourd/Pavakkai -         4 nos.  

Turmeric Powder                   ¼ Tsp.

Salt                                     To Taste.

Coconut oil                           2 tbsp.

For Fry and Grind Coarsely

Tamarind                               very small ball. (Goli size)

Coriander seeds                     1 ½ Tbsp.

Fennel seeds                          ½ Tsp.        

Roasted Peanuts                     3 Tbsp.

Dry Coconut                           ¼ cup

Coriander leaves with stalk     ½ bunch

Byadagi /Guntur Chilies          10 no.

For Seasoning 

Coconut Oil                            1 Tbsp.

Mustard seeds                        1 Tsp.

Chenna dhal                           1 Tsp.

Urdh dhal                               1 Tsp.

Curry Leaves                          1 string

Method:

• Wash and cut the bitter gourd cube sizes.  (if you want  you can Remove the seeds ).
• Heat  oil in the pan, fry all the grinding masala except coriander leaves and dry coconut.
• Grind the ingredients under for grinding, except Copra, when it is powdered coarsely and Copra and grind once more, keep aside.
• Heat the coconut oil in a kadai and add all seasonings and fry them until they change colour to golden brown.
• Now add the chopped bitter gourd and salt, sauté them for 10 mins or till slight colour change (Take care not to burn the bitter gourd).
• Now add Once the bitter gourd is fried well, add this powdered mixture to it, and sauté well, until well combined, adjust salt and use the rest of oil remaining and close the lid and leave it in the low flame for at least 5 to 10 minutes.
• Now your Bitter gourd dry curry is ready to be served with hot rice.
• This curry stays for 2 days at least.

 Notes:

• To reduce the bitterness select bitter gourd which are less green in color and with less thrones.
• Soaking the pieces in salt water will reduce the bitterness.
• Try to slice the veggies evenly.
• You can try the similar method with vegetables like brinjal or cauliflower and  potatoes too .

My Other Bitter gourd Recipes are:

Pavakkai Kichadi                                    Pavakkai Puli Kuzhambhu

                                 

Bittergourd Stir Fry                                Pavakkai Fries

                               

Pavakkai Pitlai

437: Aloo Simla Mirch Masala/Potato Capsicum Masala

 Potato capsicum masala is a very simple recipe and quite easy to make. In this recipe potatoes and capsicum are sauted together with the spices like chili powder, Curry powder & Snafu powder. It tastes best when it is hot and can be served with naan, roties and rice.

Ingredients

 Big Potatoes                             4 no.

 Big Capsicum                            1 no.

Tomato                                      1 no.

Curry Powder                              1 tsp.

Chili Powder                                 1 tsp.

Snafu powder                               1/4 tsp.

Turmeric Powder                           ¼ tsp.

Salt                                               to taste

For Seasoning

 Oil                                                1 tbsp.

Cumin seeds                                   ½ tsp.

Asafetida                                        a pinch.

Method

• Boil potatoes in a pressure cooker. Cut into medium size cubes. Remove skins and keep aside.
• Chop the capsicum and tomatoes and keep aside.
• Heat oil in cast iron, add all seasonings, when cumin seed crackles add the chopped capsicum and fry for few minute.
• Now add potatoes, masalas and salt. Mix well and cook till potatoes becomes tender and all the moisture evaporates. Stir in between.
• After five minutes add tomatoes and cook until tomatoes becomes tender and mixed well with capsicum and potatoes.
• Serve with Rice and Chapatti.

Note:

• This can be used to prepare chapatti Roll. Take a chapatti  put 2 tbsp of this masala and roll it  and serve.
• This is very good as Lunch box  & Travel menu..

424: Bhindi Masala 2/ Okra Stir Fry

This is simple and mouthwatering spicy stir-fried bhindi made from tomato, chick peas , and typical Indian curry ingredients. Okra is an amazing vegetable, not only does it taste good but it’s also rich in folic acid and vitamin B6 and also it’s a low calorie vegetable.

Ingredients:

 Frozen Okra                     1 pound

Green chilies                     3 No. (Slit lengthwise)

Cornflour                          ½ Tsp.

Frozen chick peas              ½ tin

Grated ginger                    2 Tbsp.

Tomatoes                          1 no (cut into cubes)

Salt                                  To Taste

Oil                                    for shallow fry

Masalas

Red chili powder                1 Tsp.

Coriander powder              ½ Tsp.

Garam masala powder        ½ Tsp.

Fennel powder(optional)     ¼ Tsp.

For Seasoning

Oil                                   1 Tsp.

Cumin seed                      ½ Tsp.

Fennel seeds                    1/8 Tsp.

Method:

• Snip off stems of Okra. Cut them into 2 to 2 1/2'' pieces.
• Sprinkle little salt and corn flour over them and toss , keep aside.
• Heat the oil in a pan and shallow fry the okras, till crisp and keep aside.
• In mean time combine all masala powders and mix them well. Keep aside.
• Heat the oil in a large skillet over medium-high heat. Add the cumin and fennel seeds and fry for a second.
•  Now add the chopped tomatoes, chick peas and Masalas powders and cover the pan and cook for a few minutes until tomatoes become soft. Stir if needed to avoid the mixture from sticking to the pan.
• Add fried bhindi (okra) and mix gently. Keep on heat for two minutes and then remove the pan.
• Serve hot with chapatti or roti.

IF YOU LIKE THIS RECIPE, YOU MAY ALSO LIKE:

Dahi Bhindi Masala                                                                 

Bharwan Bhindi Masala                     

Bhindi Masala - 1

                                            

415: Indian Style Slaw

Indian Style Slaw

Makes 6 cups

Ingredients

Green cabbage -                                            ½ pound

 Shredded Red cabbage                                  Handful (optional)

 Fresh Serrano chilies                                      3 no.

Capsicum                                                        ¼  (cut into strips)
Shredded Carrot                                              1/4 cup

Dry roasted peanuts /Almond Slices                ¼ cup

 Unsweetened Coconut   shreds/Dry coconut     ¼ cups

Chopped fresh cilantro                                     ¼ cup

Sea Salt                                                           1 ½ tsp.

Lime juice                                                        1 Tbsp.

For Seasonings

Olive oil                                                          2  tbsp.

Mustard seeds                                                1 Tsp.

Turmeric powder                                            ¼ tsp.

Method:

• Cut the cabbage half in half lengthwise and slice both halves into shreds, as thin as you can. Keep aside.
• Slice the Bell pepper, lengthwise and then cut them into thin slices. Cut the chilies into half moon slices.
• Take a big mixing bowl; add both cabbage shreds , chilies, and bell pepper in it.
• Grind the peanuts coarsely in a coffee grinder.
• Add the coconut, cilantro,salt and lime juice into the cabbage mixture.
• Sprinkle the ground peanuts over  the cabbage mixture.
• Take the oil in a small skillet over medium high heat. Once the oil appears to shimmers, add the mustard   and wait for popping , switch off the stove and sprinkle the turmeric powder.
• Pour the seasonings over the cabbge , using tongs  helps, combing the slaw  and ensure every shred of cabbage is evenly coated and well mixed.
• Serve the slaw either at room temperature or chilled. 

Note:

Peanut allergy suffers , you can use other nuts as an alternative to the peanuts.

Indian
Style Slaw

403 - Kadai Paneer Masala -Version 2

 Paneer is one ingredient that is loved by many Indians. Being a dairy product, it is rich in vitamins and proteins. Kadai Paneer is a great main dish for any special occasion. This kadai Paneer masala recipe is one of the best you can add to your dining table this evening since it will go well with either rice or rotis. Here is how you prepare this yummy spicy Kadai Paneer masala.

Ingredients

Paneer                                         1 Lbs. (Diced into Cubes)

Big Tomatoes                               3 no. (Diced into cubes)

Big Green Capsicum                     1 no. (Diced into Cubes)

Red Green Capsicum                    1 no. (Diced into cubes)

Green Chilies                                2 no.

Ginger Paste                                1 Tsp.

 Sugar                                          1 Tsp.

Salt                                              To Taste

Masalas

Coarsely crushed Dhaniya Seed    1 Tbsp.

Gram Masala Powder                    1 Tbsp.

Kashmiri Red Chili Powder            1 Tsp.

To Temper

Oil                                                1 Tbsp.

Cumin seeds                                 ½ Tsp.

Fennel seeds                                 ½ Tsp.

Method:

• Take a bowl of hot water and immerse the Paneer cubes till use.
• Heat the oil in a kadai, add cumin seed and fennel seeds, fry for a minute.
• Now add the ginger paste and green chilies and fry for a minute.
• Reduce the stove heat now add chopped tomatoes, sugar ,salt and all garam masala items and Fry till tomatoes turn gooey.

• Continue frying till oil oozes out and then add the cubed capsicum and fry for 3 minutes. The crunchiness and color should not change.  
• Now add the Paneer cubes and mix well with tomato gravy and add 1 cup of water.

• Cook till the masala coats Paneer well and the gravy is thick almost dry and Not too dry too.
• Decorate with the chopped coriander leaves and transfer to the serving dish.
• Serve hot with chapattis, Nans, and Pulao.   

IF YOU LIKE THIS RECIPE, YOU MAY ALSO LIKE MY OTHER KADAI RECIPES:(SEE THE LINKS)

Kadai Paneer -1

KADAI TOFU CURRY

KADAI PANEER CAPSICUM FRY

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