Aloo matar gobi sabzi recipe - A very healthy combination of these three vegetables make a wonderful side dish. This side dish can be prepared within 15 minutes. Besides being healthy it is tasty also. Try out this easy side dish to treat your family. During a lazy day you can prepare sabzis in a jiffy.
Showing posts with label Veg Masala Subzis. Show all posts
Showing posts with label Veg Masala Subzis. Show all posts
January 31, 2015
November 05, 2014
Heerekayi palya recipe - ghossale randayi - how to make ridge gourd sabzi
Heerekayi or ridge gourd palya recipe - Category - sabzi. Cuisine - Konkan region cuisine. This is a cuisine from konkan region where fresh and fleshy ridge gourds are available in plenty throughout the year. There can be two versions one with minimal spice and the other as spicy one. A spicy version of this dish goes well with roti, chapathi, curd rice and steamed rice.
October 30, 2014
Mushroom korma recipe - How to make mushroom kurma
Mushroom korma or kurma recipe - Yesterday, I made this mushroom korma for chapatis. Here mushrooms are available all around the year, I bring them fresh and make curry or masala or kurma or mushroom rice with different variations. This mushroom kurma masala was delicious and went well with chapatis. So, I thought to share this recipe with you all.
September 26, 2014
Bataate vataane ambat - Potato green peas curry
Bataate vataane ambat - Today I have come up with one easiest and simplest ambat recipe of Karnataka, prepared with potato and green peas. It has mildly spiced coconut based gravy which really goes well with hot rice and chapati. There are number of ways by which you can make ambat. But this is the simplest method with very few ingredients. Check out other dal, sambar, saaru recipes. Curry is called as ambat in konkani language. Curries are staple food in this region. It is usually served with steamed rice. The coconut based masala paste for this curry is made by grinding the coconut and other ingredients to a smooth paste. These types of curries can be made using some other vegetables like brinjal, raw banana, french beans, chickpeas, green peas, black eyed beans etc.
August 14, 2014
Kaju makhan masala recipe - How to make cashew nut butter masala
Kaju makhan masala recipe - Kaju makhan masala is a delicious creamy dish to relish with naan, roti, phulka, chapati, jeera rice and even steamed rice. Kaju Makhan masala is a North India's Punjabi speciality. It has rich gravy of cashews, onions, tomatoes, butter and fresh cream that is flavored with spice powder and the dish is different from the usual kaju curry.
August 03, 2014
Hariyali chole masala recipe
Hariyali chole masala recipe - Today I am going to share a delicious hariyali chole masala recipe which goes great with parathas, theplas, phulka, roti, pulao or even rice. This is an easy to prepare side dish which I make often and very different from the usual chana masala.
This hariyali chole masala is a delicious combination of kabuli chana, green corianders and fresh coconut. We enjoyed it with hot methi theplas along with crisp papads, curd and mango pickle. This recipe is a mix of both South Indian and North Indian style. The combination of coconut with chickpeas is particularly South Indian, while the use of coriander leaves and spice powder is very North Indian. In India, chickpeas are one of the most important and popular legumes used to prepare various dishes like kadbuli chana masala, punjabi chole, chana usal, chana curry, salads and so on.
This hariyali chole masala is a delicious combination of kabuli chana, green corianders and fresh coconut. We enjoyed it with hot methi theplas along with crisp papads, curd and mango pickle. This recipe is a mix of both South Indian and North Indian style. The combination of coconut with chickpeas is particularly South Indian, while the use of coriander leaves and spice powder is very North Indian. In India, chickpeas are one of the most important and popular legumes used to prepare various dishes like kadbuli chana masala, punjabi chole, chana usal, chana curry, salads and so on.
May 22, 2014
Kadai bhindi recipe - How to make kadai bhindi
Kadai bhindi recipe - I am never ever bored with bhindi ( Ladies finger / okra ) side dishes. Be it Bhindi Masala, Stuffed Bhindi or Bhindi Upkari. Every week we have bhindi side dishes either for lunch or dinner. One such dish is kadai bhindi which is a nice accompaniment for Indian flat breads. Its a nice side dish for rice and curry too. Mixing this kadai bhindi with rice and dal also gives an excellent taste to the meal.
April 28, 2014
Paneer masala with cashew nuts recipe - How to make paneer masala with kaju
Paneer masala with cashew nuts recipe - This paneer masala with cashew nuts, milk, onion and tomato based gravy is a creamy and rich dish for Indian flat bread naan, kulcha, roti, lacha paratha etc.These days, paneer dishes have become sumptuous side dish for flat breads and the dishes attract vegetarians a lot.
July 31, 2013
Matar paneer masala - Maharashtrian green peas sabzi
July 22, 2013
Ambe sasam recipe - Mavinkayi sasive - Raw mango sasam
Ambe sasam recipe - Ambe sasam which is also called as mavinkayi sasive in kannada, is a simple and easy side dish made with raw mangoes. I had few raw mangoes in the refrigerator and I was looking to make side dish with it. So, I made this ambe sasam and it was so tempting and delicious. This is almost similar to the ripe ambe sasam. But in this dish ripe mango is replaced with raw mangoes. Ambe sasam or sasive is a common dish in coastal Karnataka and I like it most. This is my favorite dish and goes very well with chapathi and rice. We like a lot of masala in this dish and I add sufficient coconut masala paste to make sure it tastes great.
July 12, 2013
God ambe sasam recipe - Mavina hannina sasive - Ripe mango sasam
Ambe sasam recipe - Ambe sasam is an absolutely delicious dish of coastal Karnataka and it is my favorite too. This is prepared with ghonta variety of mangoes, grown in the backyard of the house. It has sweet and slightly tangy taste which is specifically used to prepare sasive. These mangoes are small in size and full of fiber with slightly tangy thin pulp. These are specifically used to prepare sasive or sasam. The gravy is prepared using fresh coconut.
July 08, 2013
Paneer matar kurma recipe - Paneer green peas korma
Paneer matar kurma recipe - Whenever I have milk in stock, I make paneer. Home made paneer is best in quality and tastier too.Paneer dishes are prepared in different ways. This one is the side dish with paneer and green peas I prepare often for chapatis, rotis and steamed rice. As I have used green chilly, goda masala and tomato puree, it is bit spicy and slightly tangy in taste.
July 04, 2013
Mango humman recipe - How to make ambe humman
June 24, 2013
Mavina kayi saaru recipe - Ambe ambat recipe - Mango curry
Mavinakayi saaru recipe - This is a simple and easy to prepare curry made with coconut, raw mangoes, chilly powder etc. I have been making mango curry for so many years during mango season. I like the tangy taste in the curry most. So I am sharing the recipe which I prepared today and we all enjoyed with fried papads and hot rice. This is a coconut based curry made in South Karnataka homes with different versions. Adding raw mangoes instead of tamarind in fish curry is also a traditional way to use it in curries.
May 23, 2013
Fresh rajma masala recipe - How to make fresh rajma masala
Fresh rajma masala recipe - When I saw fresh rajma beans in the local vegetable market, I could not stop myself from buying it. It is my elder son's favorite vegetable. With it I made rajma masala. It was delicious. Rajma is good source of incomplete protein. Vegetable proteins found in rajma and other legumes are considered as incomplete proteins because they do not have some essential amino acids.
March 10, 2013
Muga mole palya recipe - Molake hesarukalu palya recipe - Sprouted green gram palya
Muga mole palya recipe - Muga mole palya is one of the famous and common sabzi varieties of Karnataka and every house hold has its own version to prepare it. Muga mole literally means sprouted green grams and palya means thick coconut based sabzi which is also known as palya in kannada. The sprouted green grams and raw banana combination is awesome and it is my favorite too. This palya is perfect with hot chapati, phulka, rice rotti and steamed rice.It is very flavorful with the addition of freshly ground masla. The spices in the masala adds inviting aroma and the chilly powder adds taste and the coconut gives a thick consistency to the palya. For a variation you can use potato in the place of plantain and that combination also tastes great.
December 22, 2012
Vaali bhaji palya - Basale soppina palya - Malabar spinach sabzi
Vaali bhaji or basale soppina palya recipe - Malabar spinach is a leafy vegetable widely used in Coastal part of Karnataka.In this part, every house would normally have a climber plants of malabar spinach in the backyard. It is a creeper or climber and it grows very easily by planting a thick stalk. It is known with many names such as basale soppu in Kannada, mayalu in Marathi and vaali bhaji in Konkani. Malabar spinach has a cooling and refreshing effect, but the effect is less if it is cooked too long. Vaali Bhaji palya is a coconut based thick gravy prepared with malabar spinach, toor dal, fresh coconut and some other spices.
December 08, 2012
Dodkyachi bhaaji - Heerekayi palya - Ridge gourd curry
Dodkyachi bhaaji recipe - Dodkyachi bhaaji and aamti is one of my favourite combinations. Whenever I go to vegetable market, I make it a point to buy some ridge gourd to make bhaaji, curry or chutney. Today I am sharing a recipe for a simple side dish made with ridge gourd. The flavour is infused with onion and some spice powder. This bhaaji pairs well with aamti and varan. It also goes well with rotis. Crispy and yummy pakoda can also be prepared with ridge gourds. Ridge gourd contains enenrgy, moisture, carbohydrates, dietary fiber, calcium, iron and phosphorus.Some ridge gourds are bitter in taste, check it for bitterness before cooking.
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