Oct 1, 2017

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 



Sep 1, 2017

496: Achari Bhindi Masala/ Spicy Ladies Finger Masala





Most people do not like to eat okra or bhindi because it is squishy. However, if you pick the right bhindi recipe, you can have this vegetable in a crispy way.  In this recipe, Bhindi is made with lots of red chillies and tomatoes making it look red hot and spicy, which is how an Indian curry is supposed to look.

Preparation Time  :     10 Minutes
Cooking Time       :     25 Minutes
Cuisine                :     North Indian
Serves                 ;    4

Ingredients:

Fresh Bhindi  / Okra ( chopped)              250gms
Tomatoes             (Sliced )                     3 Nos
Green Chilies    ( Slit)                            2 Nos.
Ginger Paste                                        1 Teaspoon
Salt                                                    To Taste

Masala Powders

Red chili  Powder                                  1 Teaspoon
Amchur Powder  / Dry Mango powder    1 Teaspoon
Chat Masala Powder                            ½ Teaspoon
Turmeric Powder                                ¼ Teaspoon
Coriander Powder                               1 Teaspoon   

For Tadka/Seasoning

Oil                                                    2 Tablespoon
Fennel seeds/Sombhu                       1 Teaspoon
Cumin seeds                                     ½ Teaspoon

Method:

  • Mix all masala powders. Keep aside.
  • Chop the Bhindi into 1 inch piece and marinate with this masala for 10-15 minutes
  • Heat oil in a pan and season it with fennel seeds, and cumin seeds.
  • Then add the marinated bhindi to the pan. Stir regularly and sauté on low flame for 5-7 minutes.
  • Add the ginger- paste and green chillies  to the pan and blend it in. Cook for 2-3 minutes on low flame.
  • Add the chopped tomatoes and sprinkle salt. Mix it well; cover and cook on low flame for 5 minutes.
  • Your  Achari Bhindi Bhaji is ready to serve.
  •  Acharibhindi masala can be enjoyed with steamed basmati rice or rotis.
  • It is a superb treat for the Bhindi Lovers and vegans!    




Aug 1, 2017

495:Nadan Chembu Astram/ Traditional Kerala style Taro Root Curry




Nadan Chembu Astram is a traditional dish of Kerala. Astram is a thick preparation with Curd, Chembu and coconut. It goes well with Kanji (Rice Porridge). Let's see how we can prepare this delicious recipe


Preparation Time:      10 Minutes
Cooking Time            25 Minutes
Recipe Category :      Vegetable Gravies, Kuzhambhu
Recipe Cuisine   :      Kerala, South Indian
Serves             :        3-4 People

Ingredients:

Diced Chembu / Taro root      2 cups  
Turmeric Powder                   ½ Teaspoon
Thick beaten   Curd               1 cup
Red Chili Powder                   1 Teaspoon
Curry Leaves                        few
Salt                                    To Taste.

To Grind:
Grated Coconut:                 ¾ cup – 1 cup
Turmeric Powder:               1/2 Teaspoon
Cumin Seeds                      1 Teaspoon
Water:                              2 Tablespoon
  
To Season:
Coconut Oil                        2 Tablespoon
Mustard Seeds:                  1 Teaspoon.
Whole Kashmiri Chili           3 Nos, broken
Curry leaves                       1 string

Method:

  • Wash the Chembu in running water.      Peel the skin and cut into round shape.
  • Put the Chembu into the big pan. Add water, Red chili powder, turmeric powder and salt. Boil and cook till done.

  • In the meantime, grind the ingredients listed to a smooth paste with little water.

  • When the Chembu is nicely cooked, put the ground mixture into it. Mix well. stir well and simmer the fire.       
  • Adjust water and let it simmer for 2 - 3 minutes or till everything is nicely combined.

  • Add the beaten curd. Mix well.  Take off from heat and keep aside.
  • Heat oil in a seasoning pan , splutter mustard seeds, curry leaves and red chillies.
  • Add this to the cooked Chembu curry.
  • Serve hot with Kanji and Rice.



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