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

hi friends
Young and the very young,I would like to start a new thread on dry vegetables,side dish or vegetables for chappatis --even this is an easy thread daily fixing the side dish [subjis] is very difficult for some---me too, i have to write it down to remind myself how else can i do differently, everyday, so that it does not become repetitive for others, -------making some to eat veg--is an uphill task.

In my house the younger boy ,hates vegetables in any way, so have written down veg in different ways, in order to have an easy reference when needed.

As i have asked before, I ask again sisters this is a common thread, all can share your simple and specialized fare , your family's especial,your experimental, and also mum's grand mums---north, east west Indians and abroad Indians you can share too

as i have mentioned in my profile I am good at gravies ---so please sis share,i will write what i know

 

RIDGE GOURD AND POTATO CURRY

POTATOS ----5
RIDGE GOURD----1/2KG
BENGAL FLOUR---2 TBSP
CUMIN POWDER---1--TSP
SALT TO TASTE, RED CHILLI POWDER---1 1/2 TSP
AMCHUR [DRY MANGO POWDER]---2 TSP
GARAM MASALA ---1/2 TSP

METHOD: Select medium sized potatoes, boil and peel.
2] cut them into 4 half ways, keeping the potato intact.
3]scrape ridge gourd cut into 2 or 3 pieces and slit like potatos,
dry roast gram flour till good smell comes from that,
4] mix with all powdered ingredients and stuff the mixture inside the ridge gourd
and potatoes,
5] heat oil in a broad frying pan and arrange stuff vegetable in it, remember to add salt,
keep closed and cook in slow fire stir in between.
pour 1 small cup of water and cook till dry
garnish with coriander leaves.
Serve with chappatis and rice side dish.

 

GOBI PALAK

INGREDIENTS

Cauliflower ------1 large
Palak---3 bunches
Green chillies---5
Cumin seed---1/2tsp
Dhania powder----1tsp
Tomato—2
Big onion---2
Garlic—7
Red chillie----1/2 tsp
Garam masala---1/2 tsp
Grated coconut----2tbsp
Cashew nuts –10
Poppy seeds-----1tsp, soaked in hot water
Coriander leaves---1 small bunch
Curry leaves ---15,
Oil for frying
Milk ½ cup
Fresh cream---2tbsp grated cheese----1tbsp


Method:
1] wash cauliflower and cut into small flowerets.
2]heat water in a broad vessel, when boiling add salt little turmeric powder, and cut flowerets, cover and put off the stove.
3] after a few mintues drain water completely, dry and deep fry till crisp.---keep aside]
FOR MASALAS
1] Peel garlic, dice tomatoes and cut onions finely
2] Wash and chop palak finely
3] Heat little oil, fry slit green chillis and palak in medium flame[you can add more chilli if you like it hot]
4] When moisture has evaporated completely .remove from fire, and allow to cool.
5] And grind palak with grated coconut, cashew, poppy, coriander and curry leaves.
6] Heat rest of the oil in broad kadai, add cumin, garlic cut fine, and onions cut fine.
7] Stir for few minutes and add milk, and mix well.
8] Just before removing from fire, mix deep fried cauliflower, sprinkle grated cheese on top. Serve with finely chopped onions and lemon pieces

THIS A HEAVY DISH, SPECIALLY MADE FOR GUEST, OR SUNDAYS---GOOD WITH CHAPPATIS AND RICE—WILL FEED SIX

 

Thank fiona for your recipe,reads and tastes good,thank again girl to start the ball rolling, happy and appreciate-----was worried that you had to do with my recipes

 

SHAHI MATAR PANNER

250 GMS ---COTTAGE CHEESE
[PANNER]
¼ KG PEAS
Ginger---1 inch
2 pods garlic
1 stick cinnamon
2 green chillies
A pinch turmeric powder,
½ coconut grated and ground with hot water to extract milk [just filter it an press the rest of the milk out]
2 tbsp oil , 1 tsp ghee or vanaspati [optional]

METHOD:
Cook the peas, with little salt and turmeric,
Grind ginger,garlic, green chillie into paste
Take a kadai heat little oil fry the masala for a little while then add coconut milk let it cook for sometime 5minutes or more—till it looks slightly thick
Cut the panner into small cubes and fry in oil or ghee till lightly brown, remove and immediately plunge into cold water for softnessremove it again.
After the masalas are nearly cooked add peas, and panner,,garnish with finely cut and browned onions.

This will go well in parathas, curd rice or dhal rice

 

CINDUJA THANK FOR YOUR CONTRIBUTION OF MUSHROOMS [LOVE IT]-----IT GIVES SUCH A SPECIAL TASTE---CANT SAY :cheers

 

ALOO BAIGAN

INGREDIENTS:

Potato-----1/4 kg
Small round brinjals ¼ kg
Oil for frying
garam masala pow—1/2tsp
finely cut onions ¾ cup or3 onions cut
fresh cream—1 tbsp
salt, finely cut coriander leaves
thick tamarind extract—2 tbsp
chopped tomato—1/4 cup or two tomatoes,

DRY ROAST AND POWDER
Dhania---1 tbsp
Poppy seeds—1tbsp
White sesame seeds or til seeds---1bsp
Roasted peanuts—1 tbsp
last
And 2 onions grind coarsely last

METHOD:
1]slice brinjal lenghtwise.
1. ]Cook potato peel and cut lengthwise.
2. Deep fry both in oil separately and keep aside.
3. Heat add onions and fry golden
4. Add chopped tomatoes and stir for a few mins
5. Add ground paste and fry till oil separates
6. Add garam masala, salt,chilli powder and tamarind.
7. Add potatoes and brinjal cook covered for few minutes---till a nice aroma comes remove, garnish with coriander and fresh cream on top[optional]