Tag Archives: Side Dishes

Simple North Indian Fare

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On the menu today, a simple North Indian fare… Phulkas or Rotis with Radish Sabji (Mooli ki sabji) , Kadai Vegetables and Peas Pulav.. very simple and wholesome.

Peas Pulav, Phulkas or Roti, Radish Sabji and Kadai Vegetables

Peas Pulav, Phulkas or Roti, Radish Sabji and Kadai Vegetables

Peas Pulav: Simple recipe.

Method: Soak about 2 cups of basmati rice for about 15 minutes. In a heavy bottom pan, heat 2 tbsp Ghee (clarified butter) or oil. Add 1/2 tsp cumin seeds, 1/2 chopped onion (optional), 1 tsp ginger-garlic paste (optional), fresh green peas. Saute for a few minutes. Add the soaked, drained basmati rice. Add salt to taste and fry for about 5 minutes. Mix well. Add 4 cups water, cover with a lid and cook until rice is done on low heat. Serve hot.

 

Radish Sabji (Mooli ki Sabji)

A small story behind this dish – I remember eating this dish on one of our travels to Delhi with my parents. The Guest house/service apartment we stayed at had a cook who dished out this wonderful yet simple North Indian meals. Every day after spending the whole day combing the streets of Delhi we would come back famished..and never dissappointed..because very tasty home made food awaited us at the guest house. I never asked him for a recipe..but have always wondered how he made the mooli ki sabji dish..I’ve eaten mooli or radish in Paranthas and in Mooli Sambar and Mooli chutney and even as a topping on hot bajiyas..but never as a side to roti 🙂 Tapping back into my memory I was able to come up with the exact taste by experiments in the kitchen 🙂

Radish Sabji or Mooli ki Sabji

Radish Sabji or Mooli ki Sabji

You will need:

Tender Radish – 3 cups (I used tender white radish that i bought at the farmers market.) Peel, wash and chop into cubes.
Turmeric powder – 1/2 tsp
Red chilli powder or Curry powder – 2 tsp
Dhaniya powder – 1 tsp
Amchur(Dry mango powder) – 1 tsp
Garam masala powder – 1/2 tsp
cumin seeds – 1/2 tsp
Salt to taste
Oil – 2 tsp

Method: Again, a very simple recipe. Heat the oil in a pan, add cumin seeds. Add the chopped radish and saute for 2 minutes. Add all the powders and mix well. Saute for about 3 to 4 minutes. Add 1/2 cup water. Cover with a lid and cook until well cooked. Garnish with chopped cilantro and serve hot.

Kadai Vegetables

Another trial and error dish..add vegetables of your choice and each time you have a new dish with a varied taste 🙂

Kadai Vegetables

Kadai Vegetables

 

You will need:

Mixed Vegetables – 3 cups (I used Potatoes, carrots, beans, peas.) Peel/Destring, wash and chop into cubes/small pieces.
Fresh Methi leaves (Fenugreek) – 1/2 cup (optional). Wash, chop
Turmeric powder – 1/2 tsp
Red chilli powder or Curry powder – 2 tsp
Dhaniya powder – 1 tsp
Amchur(Dry mango powder) – 1 tsp
Garam masala powder (I used store bought Kitchen King masala powder) – 1/2 tsp
Onion – 1 small, chopped into cubes
Fresh Ginger – grated, 1 tsp
Garlic – chopped, 1 small (optional)
cumin seeds – 1/2 tsp
Salt to taste
Oil – 2 tsp

Method:
1. In a saucepan, add all vegetables except the methi leaves. Add plenty of water, a pinch of turmeric, salt to taste and boil until all vegetables are cooked.
2. Drain and keep the cooked vegetables aside.
3. In a pan, heat the oil. Add cumin seeds. Add the chopped onions and grated ginger and chopped garlic. Add the chopped methi leaves and and saute for 5 minutes. Add all the powders and mix well.
4. Add the boiled vegetables and about 1/2 cup water(you can save the drained water – in which you cooked the vegetables to use here).
5. Cook until well blended.
6. Garnish with chopped cilantro and serve hot.

Hope you enjoyed my simple North Indian fare. If you do try it, be sure to let me know 🙂

On a different note, its been a long time since I did any enhancements on this blog…keeping up with times I finally created a Facebook page for my blog and added some widget to display it on my sidebar (I realize that i am severely technically challenged!!)

Please visit my FB page here and be sure to Like/Follow if you have enjoyed reading my posts. A blog is what its readers make it. And i thank you for visiting 🙂

Greens and Moong Dal Stir Fry Aka Keerai Poriyal

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This recipe is a quick fix side that is typically eaten as part of a South Indian meal, typically Tamilian South Indian meal. It can be made in one of many ways. I keep it simple..no extra, fancy ingredients, just the basics to allow the nutty texture of the lentils and the goodness of the greens to be pronounced.
You can use any greens in this recipe – I mostly use either Spinach or Amaranth Greens (Thotakura, Dantina Soppu or Tandu Keerai) in this recipe.

Keerai Poriyal

Keerai Poriyal

You will need:

Greens – 2 Bunches; Chop of the roots, wash really well and chop fine (I usually chop the tender stalk as well to use in this recipe)
Moong Dal (Split yellow lentils) – 1/2 cup
Green chillies – 2
1/4 tsp turmeric powder
Salt to taste

For Seasoning:
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp urad dal
a pinch of Hing (Asafoetida)
a few curry leaves

For Garnishing:
Fresh/Frozen grated coconut – just a little to sprinkle (optional)

Method:
1. Heat about 5 cups of water in a saucepan. When the water is hot add the moong dal into the hot. Cook the dal until almost done. This will take a good 15 minutes or so. Use a wooden spoon to stir. The moong dal has a tendency to allow the water to boil over and cause a big mess if you are not careful.
2. Once the dal is cooked, drain the water and keep aside.
3. Heat the oil in the pan. Season with mustard seeds. Allow to splutter.
4. Add the other seaosning ingredients. After 2 minutes add the chopped green chillies and the chopped greens.
5. Add the turmeric powder, salt to taste and mix well.
6. Add about 1/2 cup of water and cover with a lid.
7. Cook until all the water is evaporated and the whole mixture is almost dry.
8. Garnish with grated coconut and serve hot as a side to rice and sambar/dal.

I also like to use this as a filling for sandwiches when I have leftovers. It works great!