Subjis, or dry vegetable side dish, or dry gravy chappati veg

STRING BEANS[ NORMAL BEANS OR BARBATI, KARAMANI]

U need

String beans -1lb cut lengthwise 1 inch pieces
shallots sliced -4 nos
Chopped garlic -1 tsp
whole dried red chillies chopped -3 nos
Turmeric Powder – 1/4 tsp
Curry Leaves -a few
mustard seeds-1 tsp
Salt – to taste
Oil – as needed
Coconut Cuts-1/4 cup

How to make

1.Cook payar/beans with enough water,1 tsp salt and 1 tsp turmeric(till its tender).
2.Heat oil in a pan splutter mustard seeds,and add onions,chillies,coconut cuts and curry leaves into it.
3.Saute for 5 minutes and add garlic.Saute for 2 more mins.Finally add the cooked beans.
4.Stir well and switch off the heat when all water goes off and dish is almost dry.
5.Serve with rice.

 

String beans and Raw Banana Fry--Kerala Spl
U need

String beans cut into 1 inch pieces,raw banana cut into small cubes-2 cups shallots sliced -4 nos
Chopped garlic -1 tsp
Crushed red chillies -4 or 5
Turmeric Powder – 1/4 tsp
Curry Leaves -a few
mustard seeds-1 tsp
Salt – to taste
Oil – as needed

How to make
1.Cook String beans and raw banana with 1/2 cup water,1 tsp salt and 1 tsp turmeric.
2.Heat oil in a pan splutter mustard seeds,and add onions,crushed chillies and curry leaves into it.
3.Saute for few minutes and add garlic.Stir well till for 5 mins.Finally add the cooked beans and banana.
4.Stir well and switch off the heat when all water goes off and dish is almost dry.
5.Serve with rice.

 

Pumpkin
is one of the spl dishes for Kerala sadya.
The main ingredients are pumkin and dark eyed beans.

For this dish u need
1.Black-eyed beans
- 1/2 cup
2.Yellow pumpkin() - 4 cups(cut into cubes)
3.Grated coconut - 1/2 cup
4.Cumin seeds(Jeerakam) - 1 tsp
5.Garlic powder- 1 tsp
6.Salt - As reqd
7.Turmeric powder - 1/2 tsp
8.Coconut Oil - 1 tbsp
9.Mustard seeds - 1 tsp
10.Dry red chillies - 2 - 3 nos
11.Curry leaves - 2 stems

12.Shallots-3 nos sliced..
13.Green chilies-2 no(optional)

How to make Pumpkin errissery/Mathanga errisery
1.Pressure cook beans with enough water and salt till 2-3 whistle..

2.Cook together pumpkin and beans together with enough water.Mash the pumpkin when its cooked...
3.Make a fine paste of coconut,jeera and green chillies in mixer..

4.Simmer the heat and mix it with cooked pumpkin...
5.Season with spluttered mustard seeds,dried red chillies,shallots,garlic powder,turmeric powder and curry leaves in coconut oil..
6.Serve hot....

 

Aloo masala Chaat

Ingredients
1 1/2 kg Potatoes
3 x Tomatoes
4 x Green Chillie
1 1/2 oz Anardanna(dry pomogranate seeds)
3" Ginger
2 tbl Chaat Masala

For the Chaat Masala
1 x Teacup Slightly roasted coriander seeds
2tbsp Red Chillies
3tbsp Roasted cumin seeds
1tsp Amchur powder(dry mango powder)
1 tbl Black pepper
Salt as necessary
2 tbl Black salt
A pinch of Ajwain (oregano/thyme/carom seeds)
2 tsp Chilli powder
2 tsp Dhanageera powder(dhania + jeera roasted and powdered) (coriander seeds + cumin seeds roasted and powdered)

6 tbl Oil -
Salt - to taste
Coriander for decoration
How to make Aloo masala Chaat
Grate the tomatoes.

Slice the ginger.

Boil the potatoes and cut into big pieces. sprinkle the chaat masala, dhanageera powderchilli powder to the to the potatoes.

Roast the Anardanna and powder them.

Heat the oil in a vessel. Add the grated tomatoes and cook for three to four minutes. Add the ginger and cook for two minutes. Be sure the oil separates form the tomatoes Add the green chillies and ajwain and fry again.

Add the potatoes and cook on a slow flame.

At the powedered anardanna and salt.

Serve hot, garnished with chopped coriander.

 

Raddish spicy balls

Ingredients
White Raddish (big) - 2
Bengal Gram skinned(Pottu kadalai) - 3 spoons
Fennel seeds - 1 spoon
Cinnamon stick - 1
Cloves - 2
kus kus - 1 spoon(Optional)
Coconut (grated or powder) - 2 spoons
Onion(small) - 1/2 fined chopped
Red dry chillies - 3 (add as per taste)
pepper corns - 1/4 spoon ( Optional, add as per taste)
Garlic flakes - 2 finely chopped
Ginger - 1 spoon finely chopped
Salt - 2 spoons ( as per taste)
Curry leaves - 8 nos
Oil for frying

How to make Raddish spicy balls
1. Grate the raddish and hardly squeese them and remove the juice from it fully and keep the raddish aside.
2. Now add all the above given ingredients and grind it without adding water.
3. The grinded dough should be consistant enough to make a ball, check it by rolling it while grinding.
4. If the dough is sticky or liquidy add some more bengal gram and adjust the consistancy for making balls.
5. Now make medium sized balls or in any of your favourite shapes.
6. Heat oil in kadai, Oil should be in medium heat (not very less or very hot).
7. Put the balls one by one as per the oil capacity and fry them till it turns golden brown.
8. Raddish balls are ready. This can be used in tomato curry, masala kolambu or had as a crunchy snack.

 

Beetroot Saute

Ingredients
1. Beetroot - 2 (Peeled and chopped in to small pieces)
2. Onion - 3 (Finely chopped)
3. Green chilly - 1 (Slit lengthwise)
4. Tomato - 1 (Finely chopped)
5. Curry leaves - 2 stigs
6. Bengal gram dal - 2 tsp
7. Turmeric powder - 1 tsp
8. Red chilly powder - 3 tsp
9. Coriander powder - 2 tsp
10. Cinnamon stick - 3
11. Fennel seeds - 3 tsp
12. Grated coconut - 1/2 cup

How to make Beetroot Saute
1. Crush and powder cinnamon and 2 spoons fennel seeds and keep aside.
2. Grind the coconut and 1 spoon fennel seed in to a fine paste.
3. Heat oil in a pressure cooker, add the powdered spices. Saute for 2mins.
4. Add the onions, green chilly, curry leaves and saute till transparent.
5. Add the tomatoes, saute for 3mins. Now add the beetroot, bengal gram and saute for 2mins.
6. Now add the coconut paste, turmeric, red chilly, coriander powder and salt. Saute and add water just till the beetroot sinks.
7. Close and leave for 2 whistles. After cooling, remove the lid, stir and check for gravy or dry cosistency depending on your wish.
8. Now spicy beetroot saute is ready.

 

Brocoli masala

Ingredients
Brocoli- cut into florets - 1 medium sized
Chopped Onion - 1
Ginger-Garlic paste - 1 tsp
Tomato puree - 1/4 cup
Cumin powder - 1/2 tsp
Turmeric powder - 1 tsp
Red chilli powder - 1/2 tsp
Coriander powder -1/2 tsp
Garam masala powder - 1/2 tsp
Chopped coriander leaves - 1 tsp
Oil - as needed
Salt - to taste

How to make Brocoli masala
Boil brocoli florets in salted water adding half of turmeric powder till it is cooked half.
Heat oil in a pan ,add onions and saute till brown.
Add in ginger-garlic paste,cumin powder, redchillipd,coriander powder,garam masala powder,remaining turmeric powder and salt,and stir thoroughly for a while.
Now add tomato puree,and saute it till oil seperates.
Throw in half cooked brocoli florets and cook for 5- 10 mts in medium heat,stirring occasionally.
Garnish with chopped coriander leaves and serve.

 

Baked Palak Paneer

Ingredients
- 2 bunch Spinach
- 6 flakes Garlic
- 1 inch Ginger
- 1 tsp Coriander Powder
- 1 tsp Cumin Seed Powder
- 4 tbsp Butter
- 4 tbsp All Purpose Flour
- 1 cup (grated) Cheese
- 3/4 cup Milk
- 100 gms (peeled and sliced) Tomato
- 50 gm (firm, cut into neat slices) Tomato
- 250 gm (cut into small pcs) Paneer (Cottage Cheese)
- to taste Salt
- to taste Green Chili

How to make Baked Palak Paneer
1. Put sliced tomatoes, spinach, ginger, garlic, chilies, spices and salt together in a saucepan and cook till the spinach is soft. Mash to a paste.

2. White Sauce -- Melt butter, add flour and fry to a light golden color .Put in milk gradually, stirring all the time .When it turns thick, add 3\4 cup cheese and keep on stirring till it melts and blends in to the sauce.

3. Spread the spinach evenly in a greased ovenware dish . Spread paneer on top of the spinach, pour white sauce on top .Sprinkle with remaining cheese, dot with butter and bake (at 180 degree Centigrade) for 30 minutes.

 

GOBI MASALA

Ingredients
1 cauliflower
1 fresh green chilli, seeded and finely chopped
1/2 teaspoon pepper
3/4 teaspoon salt
1 teaspoon grated fresh root ginger
1/2 teaspoon garam masala
1/2 teaspoon for sprinkling
1 teaspoon lemon juice
Chopped coriander leaves or parsley, to garnish

Masala paste:
125ml ) ghee or oil
2 sticks of celery, finely sliced
1 very small white turnip, finely grated
1 tablespoon grated fresh root ginger
2 tablespoons unsweetened coconut
50g ground almonds
2 tablespoons ground coriander
1/2 teaspoon cumin seeds
6 whole cloves
8 peppercorns
4 green cardamoms, seeded and husk discarded
Pinch of freshly grated nutmeg
2 cm 3/4 in) piece of cinnamon stick
3/4 teaspoon salt
4 tablespoons natural yoghurt
1 small tomato, seeded and finely chopped

How to make Gobi Masala
Preheat the oven to 180°C/350°F/Gas mark 4.
Wash and dry the cauliflower.
Remove the outer leaves.
Using a spice grinder or pestle and mortar, grind the chilli, cayenne pepper, 3/4 teaspoon salt, 1 teaspoon grated ginger and 1/2 teaspoon garam masala with the lemon juice to make a paste.
Force the paste between the cauliflower florets without breaking them off.
Place the cauliflower in a steamer basket and steam for 8-10 minutes, until about three quarters cooked.
Meanwhile, make the masala paste.
Reserve 2 tablespoons of the ghee or oil.
Heat the rest in a frying pan and saute the celery and turnip.
Grind the grated ginger, coconut, almonds, spices and salt together.
Stir this mixture into the vegetables.
Cook for a moment or two, then slowly add the yoghurt, stirring to prevent it from separating.
Stir in the chopped tomato.
Place the steamed cauliflower in a casserole dish.
Cover the top with half the masala paste, using your hands to push the paste down into the crevices of the vegetable.
Drizzle over the reserved ghee or oil.
Bake the cauliflower in the oven for 15 minutes, or until the masala is browned and evenly cooked.
Pour the remaining masala paste around the cauliflower and bake for another 5 minutes.
To serve, sprinkle the cauliflower with the remaining garam masala and garnish with the chopped coriander or parsley.

 

Vegetable and Corn Chowder

Ingredients
1 tbs vegetable oil
1-2 cloves of garlic
1 small red onion, diced
1 large red bell pepper, diced
1 medium potato, diced
1/3 cups broccoli florets
1 cup sweet corn
1/2 cup Sharp Cheddar Cheese, grated
2 1/2 cups milk
1/4 cup heavy cream
1 1/4 cups vegetable stock
2 tbs all purpose flour
2 tbs fresh cilantro, chopped finely
Salt and pepper

How to make Vegetable and Corn Chowder
1. Cook the broccoli florets until tender in boiling water with some salt. Remove and keep aside.
2. Heat the oil in a large soup pot and add the garlic. Saute for a minute and then add the onions, potatoes and red bell pepper. Stir for about 5 minutes.
3. Add the flour and cook for about a minute.
4. Stir in the stock and milk and bring it to a boil stirring continuously.
5. Add the sweet corn and simmer for about 15-20 minutes over low heat until all the vegetables get cooked.
6. Add the broccoli florets, heavy cream and cheese.
7. Stir for 2 minutes and season with salt and pepper.
8. Serve in a warm soup bowl
Garnish with finely chopped cilantro.