This is a simple and delicious Subzi which goes well with both, Rice or Roti. Here I have used Sambhar powder to spice it up. You may use spices of your choice or even a pinch of Garam masala to make it flavourful.
200 gms French Beans
2 medium sized potatoes
2 large onions
2 heaped tsps Sambhar powder
2 tbsps oil
1 tsp mustard
5 tbsps grated coconut
String the French Beans and wash thoroughly. Chop them fine. Chop the potatoes, onions and tomatoes fine too. Heat oil in a pan. Add the mustard and after it splutters add the onions. Roast till translucent. Add the French Beans and potatoes, the Sambhar Powder and salt. Mix well. Pour in 250 ml water, cover and cook till three fourth done. Add the tomatoes and cook till done. Garnish with grated coconut and serve hot.
This Tomato and Onion Subzi goes well with Rice or Roti. Simple, easy and tasty, this dish is ready in no time. The aroma of the Fenugreek seeds blend well with the tangy tomatoes. You can use either sugar or jaggery to add that slight sweetness to the dish. My heartfelt thanks to my dear friend Bharathi Lahiri for sharing this recipe with me.
4 small tomatoes chopped fine
1 medium onion chopped fine
3 green chillies chopped fine
1/4 tsp Methi/Fenugreek seeds
1 tsp Chilly powder
1/2 tsp Haldi/Turmeric powder
A large pinch of Hing/asafoetida
3 tsps Oil
1 tsp mustard seeds
Sugar to taste
Coriander leaves chopped fine.
Heat the oil in a pan. Add the mustard and after it splutters add the Hing, Haldi and Methi seeds. Toss. Add the onion. Saute till onion turns translucent. Add the tomatoes, green chillies, chilli powder, salt and sugar. Mix well. Cover and cook till tomatoes turn mushy. Garnish with coriander leaves.
This saaru or mixer for rice was something that was common about 5 decades ago. Joint families, a number of mouths to feed, single parent working was the order of the day. When the groceries ran out before the month end this saaru was made and nobody complained!!! Maybe today it could be served as an appetizer with a fancy name!!! Here I have used Tamarind and Byadgi Chillies by #SatyamFoods.
A small tennis size ball of tamarind
25 garlic cloves crushed lightly
5 dry red chillies broken into two
1.5 litres of water
3 tbsps Ghee/clarified butter
Extract pulp from the tamarind. Thin it down by adding about 6 glasses or 1.5 litres of water. Heat 3 tbsps of ghee. Drop in the garlic. Roast to a rich golden brown. Add the broken red chilly bits and toss. Tip the seasoning into the saaru, add salt and boil well till the aroma of the garlic gets infused into the Saaru. . Cover and keep aside for a few minutes before serving.
The ‘Indian Spice Box’ as it is so called is a prized possession in every Indian kitchen. It holds together all the spices that are required while seasoning. The Indian Spice box has seven tiny containers with tiny spoons to hold the various spices. Most Indian recipes begin with heating the oil first and the spices or condiments are added in quick succession. The kind of spices stored depends upon the kind of Cuisine one makes on a daily basis. The temperature of the oil has to be just right so that the spices pop without burning. Hence the commonly used spices are stored in the container together for easy access.
Crispy Fried onions used for Biryani and as a base for gravy are called Beresta. Dum Biryani, especially the Hyderabadi one is generously sprinkled with Beresta. Since fried onions are very flavourful, they impart their fragrance to any dish that they are added to.
3 large onions
Corn flour as required
Peel the onions and wash them. Dry them thoroughly and slice them thinly and uniformly. These slices have to be of the same thickness, to prevent the thin slices from getting burnt. Sprinkle as much corn flour on the slices as required to coat them well. Mix thoroughly. Heat oil in a pan. Reduce heat and deep fry the onions, in small batches till golden brown and crisp. Drain on a paper towel and, store in air tight container. Use as required.
The water drained from the Chana/ Black Chickpeas after it is pressure cooked is seasoned either with Garlic or with mustard and curry leaves. Akin to a soup, it can be had as is or served over hot rice. I prefer mine seasoned in home made Ghee with Garlic and dry red chillies. You can use the Black Chickpeas to make a variety of dishes.
250 gms Chana /Black Chickpeas
1.5 litres of water
2 tbsps Ghee /clarified butter
10 flakes of garlic
4 dry red chillies
Wash and soak the Chana for eight hours. Pressure cook to a whistle, lower heat and allow it to simmer gently for half an hour in 1.5 litres of water with a little salt. After the pressure cooker has cooled down, drain the water into a vessel and adjust salt. Boil well. Crush the garlic gently and break the dry red chillies into bits. Heat the Ghee in a pan. Add the garlic and, roast to a rich golden brown. Drop in the chilly bits. Toss. Pour the seasoning into the boiling Chana Saar. Simmer for two minutes. Switch off and keep aside for ten minutes to allow the flavours to infuse before serving.
There is nothing more soothing than a bowl full of Tomato Saaru to sip on, or to pour over your rice. The earlier one I posted was with a garlic seasoning. This one is flavoured with Asafoetida and Curry leaves.
1 tbsp Tamarind paste
1 tsp jaggery
1 tbsp Chilly powder
3 tbsps Ghee/clarified butter
1 tsp Mustard
4 sprigs Curry leaves
A kidney bean size of Hing/asafoetida powdered
1 litre of water.
Wash and quarter the tomatoes. If they are large, cut them into eight pieces. Tip them into a pan with a litre of water. Add the salt, jaggery and tamarind paste. Cook the tomatoes well. Heat Ghee in a pan. Drop in the mustard and after it splutters add the powdered Hing. Toss. Drop in the curry leaves. Toss and pour the seasoning into the boiling Saaru. Switch off. Garnish with Coriander leaves.
Aloo Matar is a North Indian dish and every household has their own little twist added to it. Some use boiled potatoes, while some prefer to fry them. They may be peeled or left with the skin on. Whatever way it is made it is a delicious and easy to make dish, which goes well with Roti. I love mine with hot Basmathi or Jasmine rice too.
2 medium sizedpotatoes
150 gms shelled peas
3 large onions
1 inch piece of ginger
2 large tomatoes
2 heaped tbsps Coriander powder
1 heaped tbsp Kashmiri Chilly powder
A large pinch of Haldi /Turmeric
5 tbsps oil
1/2 tsp Jeera/Cumin seeds
Pressure cook potatoes. Deskin and mash one of them. Chop the other into large pieces. Slice onions. Grate the ginger. Chop tomatoes fine. Boil the peas separately with a little salt. Heat oil in a pan. Add the Cumin seeds, and after they splutter add the onions and ginger. Roast till translucent. Drop in the coriander powder, chilly powder, salt and turmeric powder. Toss for a few seconds. Add the mashed potato, boiled peas and the chopped tomatoes. Allow to simmer on a gentle flame. In another pan heat a little oil and roast the pieces of chopped potatoes till they turn a golden brown. Drop them into the boiling Aloo Matar. Mix gently, allow to boil for a couple of minutes, switch off and garnish with coriander leaves. Keep aside for about fifteen minutes for the flavours to infuse before serving.
Note: No Garam Masala has been used in this preparation. You may add a little if you wish to, though I prefer mine without it.
This is yet another type of fried Yam Kismuri that is made, the difference being that the coconut is ground here along with other condiments. It goes well with Rice or Rotis. Easy to prepare as the Yam can be fried and kept ready before hand!
250 gms Yam
1/4 of a large coconut grated
9 roasted red chillies
2 tbsps coriander seeds
1tsp Tamarind paste
1 inch piece of ginger
1 large onion chopped fine
1 green chilly
2 tsps Coconut oil
Oil for frying the Yam.
Deskin and wash the Yam well. Chop into extremely small pieces as shown in the picture above. Apply salt and keep aside for ten minutes so that it releases water. . Heat the oil in a pan. Squeeze out all the water from the Yam. Fry it in batches till crisp. Drain on absorbent paper and keep aside. Chop onions, fine. Grate the ginger. Chop the chilly fine and crush with a little salt. Grind the coconut, roasted red chillies, coriander seeds, tamarind and ginger to a semi coarse paste with a little water. Tip it into a bowl. Add the chopped onions, crushed green chilly, coconut oil and the fried Yam pieces. Mix well. Allow the Kismuri to stand for half an hour before serving in order to allow the Yam to absorb moisture from the Masala.