Posts Tagged ‘side dish’

Mirch Ka Salan

Mirch Ka Salan

When I saw this beautiful jalepeno peppers in grocery store, I immediately grabbed a few without even thinking of any dish. When I was picking up these peppers, from the other side, hubby was looking at me and smiling.

I know he is not a big fan of spicy food but I am glad he tried this and gave me a positive feedback. Let me confess something about him here, my husband is an amazingly easy person to cook for. He will eat anything and everything I set down in front of him, except ghee and butter.Its not that he don’t eat ghee or butter for diet reasons, it’s just that he don’t like the smell of it..weird…right..But that’s how it is…if he don’t smell these two ingredients in any dish, he will happily enjoy the dish.

If you like spicy dishes, this is the one for you…I’ve always eaten this dish in restaurants. I don’t have a single memory of having mirch ka salan at home. Mirch is basically a hindi term for any kind of peppers and salan is the gravy or sauce.The gravy is lightly tangy, and has a mellow and creamy taste because of the spices used. And yes, don’t forget to remove the seeds and membranes from inside of peppers, which is the reason for the hotness of the chillies.It also brings the heat of the chilli’s down a bit..

jalapeño

jalapeño

Ingredients:

  • 6-7  jalapeño peppers, or any green pepper of your choice(I have also used some green bell peppers)
  • 1/4 tsp cumin seeds
  • 1/4 tsp mustard seeds
  • 4-5 methi seeds
  • 4-5 curry leaves
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/4 tsp degi laal mirch, sweet paprika powder
  • 1/2 tsp garam masala powder
  • 1/2  tsp tamarind concentrate
  • 3 tbsp extra light olive oil
  • salt to taste

To be grind into a paste

  • 2 tbsp peanuts, roasted, skin removed
  • 2 tbsp sesame seeds, roasted
  • 1 medium onion, chopped
  • 1 tbsp ginger garlic paste
  • 2 medium tomatoes, chopped
  • 1 tbsp grated coconut
Mirch Ka Salan

Mirch Ka Salan

Method:

  • Wash and slit the peppers lengthwise without cutting the peppers into two. Remove the seeds and membrane(you can do it by cutting at the end), heat a teaspoon of oil in a wide pan and layer the pepper evenly and shallow fry in hot oil until they turn light in color. Drain on paper towel and keep aside.
  • In the same pan, add 1 teaspoon of oil, add chopped onions and sauté for 5-6 minutes, then add ginger-garlic paste, chopped tomatoes and shredded coconut and cook until the mixture is slightly golden brown. Keep this aside.
  • Dry roast peanuts, once cooled, remove the skin and keep aside.
  • In the same pan dry roast sesame seeds and then grind all this ingredients (including the saute onions) into a smooth paste adding little water if needed..
  • Heat 2 tablespoon of oil, add cumin seeds, mustard seeds, methi seeds and let them crackle. Then add curry leaves and the onion paste, cook for 2-3 minutes.
  • Add turmeric powder, coriander powder, garam masala, degi mirch(sweet paprika powder) and salt to taste. Cook this masala on medium-low heat until the oil separates.
  • Add 1  1/2 cups of water and tamarind pulp and bring it to a boil.
  • Add the fried peppers and check for seasoning, add more salt if needed. Simmer until the gravy thickens.
  • Serve hot with plain white rice. Enjoy!
Mirch Ka Salan

Mirch Ka Salan

Last weekend we went to Edison, New Jersey with our friends to get Ganesha Idol for forthcoming puja at their place, we also visited one Indian grocery store. I was total lost in that store. After so many years I was seeing a big Indian grocery store, with indian music all around and the best thing was I was able to find so many things for which even I had forgotten the names. At first I was like what to take and from where to start. I didn’t expect a indian grocery store that big and full of every possible ingredient you can imagine. Really…even I saw some pan leaves in that store… 🙂 I also got one of my favorite vegetable which brings me to today’s post.

I’m going to share with you my favorite sabzi recipe for parora/parwal, also known as pointed gourd. Parwal is a popular vegetable in India, especially in Eastern and Northern India. Parval is very popular among the Bihari Cuisine and a healthy vegetable, as my mom will say.  This vegetable looks like tiny cucumbers or squash, with tapering ends. Parwal, belongs to the family of Cucurbits (cucumber, squash, etc.).  It is a good source of carbohydrates, vitamin A and vitamin C.

Back home, my mom used to prepare this vegetable a lot. During the season, mom will make simple stir fried to go with dal(lentils) and rice. She will also make spicy curry to go along with indian breads(roti or paratha). The crispy nature of this vegetable even after it has been cooked along with potatoes, gives the unique taste and crunch, which I love.

Pointed Gourd (Parwal) Sabzi

Pointed Gourd (Parwal) Sabzi

Ingredients:

  • 10-15 parwal, cut in big cubes
  • 1 medium-sized potato, peeled and cut in cubes
  • 1 white onion, chopped
  • 3 garlic cloves, crushed
  • 1-inch of ginger
  • 2-3 green chillies
  • 1 medium-sized tomato, chopped
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/4 teaspoon sweet paprika powder
  • 1/2 teaspoon tawa masala
  • 1/4 teaspoon garam masala powder
  • 2 tablespoon olive oil
  • 2-3 bay leaves
  • 1/2 teaspoon amchur powder
  • salt to taste
Pointed Gourd (Parwal) Sabzi

Method:

  • Wash the parwal and cut the ends, slightly scrape the outer skin and slice lengthwise into four quarters or big cubes.
  • Take half of the chopped onion, garlic, green chillies, ginger and grind them into a fine paste in a blender.Keep it aside.
  • Heat 1 tablespoon of oil in a pan over medium high heat, add the parwal and fry on medium flame till it obtains a nice color on the skin. once done, transfer the fried veggies in a plate. In the same pan sauté the cubed potatoes till they get a slight golden color. Again transfer to a plate and keep it aside.
  • In the same pan heat the remaining oil. Add cumin and let it splutter, later add bay leaves. Sauté. Add the remaining chopped onions, give it a stir and fry till they get a light color and turn translucent. Add the ginger, garlic and the onion puree you made earlier and cook for 3-4 minutes more .
  •  Add chopped tomatoes, salt, turmeric, coriander powder, garam masala powder, tawa masala, sweet paprika powder and stir. Cover and cook for 4 min. You will notice the tomatoes have softened and the oil has separated.
  • Add the fried parwal and potatoes and mix well, stir and cook for 2 min. Add  water and let it simmer for 5 min or till gravy is of desired consistency. Sprinkle the amchur powder and mix well.
  • Serve hot with roti and enjoy!!
Pointed Gourd (Parwal) Sabzi

Pointed Gourd (Parwal) Sabzi

Memorial day weekend was full of fun, we were visiting our friends place in Ohio for a week. Our memorial day started early friday and we reached there around midnight. Even after a long drive as soon as we saw them we all were fully charged and ready for a long night talk. Even my two-year old does not wanted go to bed. We chatted the whole night almost till the sunrise. Then on memorial day we went for a day trip to an island in Lake Erie and enjoyed day of fun and jet skiing.

Weekend is over and after coming home it was so difficult to go in kitchen and cook something. My friend had made incredibly delicious dishes every day and pampering us with everything. It was like I have visited home and eating all delicious foods made by my mom… Just bliss!!

I still have not cooked anything so far, this dish is one that I made earlier.

Stuffed pepper or more precisely in Indian term Bharva mirch is one of my all time comfort dish, hubby loves this too. This is another one of those dish which looks like they take a lot of time and effort to put together but it is very easy. There are different variation to this recipes but traditionally this is stuffed with mashed potatoes which is seasoned with some indian spices and herbs. And you’ve got yourself a perfect, healthy and delicious side dish to serve along with roti or rice.

Ingredients:

For stuffing:

  • 1 large Idaho potato
  • 3 medium-sized green bell peppers
  • 1 teaspoon olive oil
  •  1/4 teaspoon cumin seeds
  •  1/4 teaspoon mustard seeds
  •  2 garlic cloves finely chopped
  •  2 tablespoon white onion
  • 1 green chilli finely chopped
  •  1/2 tsp turmeric powder
  •  1 teaspoon coriander powder
  •  1/4 teaspoon garam masala
  •  1/4 teaspoon raw mango powder
  •  handful of fresh cilantro leaves, chopped
  •  Salt to taste

For Masala:

  • 1 large white onion, chopped
  • 2 garlic cloves, crushed
  • 2 tablespoon olive oil
  • 1/2 cup crushed tomatoes
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/4 teaspoon garam masala powder
  • 1/4 teaspoon cumin powder
  • salt to taste

Method:

  • Wash the green peppers well and pat dry with paper towel. Cut the tops off. Remove the seeds and membranes inside and make a hollow.Keep all cleaned peppers aside for later use.
  • Wash the potatoes and then boil till soft. Peel, mash roughly and keep aside for later use.
  • Heat oil in a pan on medium heat, add the cumin seeds, mustard seeds and cook till spluttering stops. Now add  chopped onions, green chillies and garlic and fry till the onions turns light golden.
  • Now add turmeric powder, coriander powder, red chilli powder garam masala powder and fry for 1 minute. Add the mashed potato and mix well to blend with all the spices. Cook for 2 minutes, stirring often. Turn off the fire, add dried mango powder and salt to taste and mix well. This will be our potato stuffing . Cool of the mixture before stuffing the peppers.
  •  Fill each green pepper to the top with the mashed potato mix. Press down and top up to ensure they are well filled.
    Heat the remaining cooking oil in a pan on a low flame. Add  the onions, garlic, green chillies and cook until the onions are soft.
  • Add crushed tomatoes, turmeric powder, coriander powder, garam masala powder, cumin powder and cook for 4-5 minutes. Place the stuffed bell peppers in the pan on the masala and cook them covered on medium heat for about 15 to 20 minutes.
  •  Turn them to sides in-between so that they could get brown on all sides. Place the peppers on a serving dish carefully and drop the rest of the masala on top of it to serve.
  •  Serve this scrumptious dish along with roti..

Enjoy!!

Black Channa Stir Fried with Green Masala 

This is a delicious side dish to go with poori or paratha’s. Usually my mom make this channa at the end of navrathri festival when we were ending 9 days of fasting (yep you heard it right 9 days of fasting). My mom  makes many more dishes including this one for the feast. This dish is my hubby’s favorite, he loves to have it with hot poori’s. 

Kala channa stir fried with green chutney

Kala channa stir fried with green chutney

Ingredients: 

  • 2 cups black channa/Bengal Grams, soaked, boiled
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala powder
  • 1/2 teaspoon red chilli powder
  • 6-7 curry leaves
  • 2 tablespoon oil

For Green Masala: 

  • 1 bunch coriander leaves
  • 2 green chillies
  • 1 inch ginger
  • 2 garlic cloves
  • 1  teaspoon cumin seeds

Preparation: 

  • Soak black channa overnight.
  • Wash and pressure cook the same with salt and turmeric powder and keep it aside.
  • Blend together all the ingredients under green masala and keep it aside.
  • Heat oil in a pan over medium high heat, add cumin seeds and let it get brown.
  • Lower the heat and slowly add the green chutney masala to the pan, be careful coz while adding this to the pan it gets splutter.
  • Add curry leaves, turmeric powder, garam masala powder and salt to taste and cook until the oil separates.
  • Add cooked channa and mix well with the masala.
  • Serve hot with poori’s or paratha’s.

Scrambled Egg/Egg Bhurji

Posted: June 10, 2010 by incidentalcooksuman in Indian Food
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Scrambled Egg/Egg Bhurji

This  is very simple yet satisfying side dish with eggs we have ever prepared. My husband always want to fix this side this whenever i will say we are going to have egg bhurji for dinner or breakfast and honestly he prepares the best I have tasted so far. This is perfect with bread slices or indian bread/roti as side dish. So, here goes the recipe for the same:

Egg bhurji

Egg bhurji

Ingredients:

  • 4 extra-large eggs
  • 1 small white onion
  • 3 green chillies
  • 1 teaspoon turmeric powder
  • salt to taste
  • 2 tablespoon olive oil

Preparation:

  • Beat the eggs lightly in a bowl and keep it aside.
  • Heat oil in a pan over medium high heat and add onion, green chillies and turmeric powder and cook until onions are translucent.
  • Add beaten egg mixture to the pan and salt to taste and stir continuously.
  • Cook until the eggs is completely cooked.
  • Serve hot with bread/roti as side dish.

Cabbage ka Sabzi

Posted: May 18, 2010 by incidentalcooksuman in Indian Food
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Cabbage ka Sabzi   

Cabbage is also called patta gobi in hindi and its a  good source of vitamin C and riboflavin/vitamin B2, it is low in calories too .  I like to prepare cabbage ka sabzi with the combination of peas and potatoes and have it with parathas or rotis.  Whenever i see a beautiful cabbage in grocery store I usually buy it  and the good thing is that I don’t have to come and clean and prepare its sabzi within days or so coz it will remain fresh for a week in fridge without getting spoil. And when I cannot think of any menu I just make this simple, easy and comfort food to go with parathas .   

    

Cabbage ka sabzi

Cabbage ka sabzi

INGREDIENTS:    

  • 1 small size cabbage  
  • 1 medium-sized potato, cut in small pieces  
  • 1 cup frozen green peas  
  • 1 large white onion, chopped  
  • 2 large garlic cloves, chopped  
  • 1/2 cup crushed tomatoes  
  • 1 teaspoon grated ginger  
  • 1 green chilli, chopped  
  • 1 1/2 teaspoon turmeric powder  
  • 1 teaspoon coriander powder  
  • 1 teaspoon garam masala powder  
  • 1/2 teaspoon red chilli powder  
  • 1 teaspoon cumin seeds  
  • 3 tablespoon oil  
  • salt to taste  

PREPARATION:    

  • Remove the outer layer of Cabbage and cut them into long strips. Wash them under running tap water and drain.  
  • Heat oil in a pan over medium heat, add cumin seeds and let it get brown.  
  • Add chopped onion followed by garlic, ginger and green chillies to the pan and cook until onions are translucent.  
  • Add crushed tomatoes, turmeric powder, coriander powder, garam masala powder, salt to taste.  Stir the masala well.  
  • Add potatoes, cabbage , green peas and mix them well with masala, cover the lid of the pan and cook until the quantity of the cabbage is reduced.  
  • Cook uncovered for about 6-7 minutes more , to evaporates the moisture collected.  
  • Serve with Paratha’s or roti’s.