Showing posts with label SIDE DISH. Show all posts
Showing posts with label SIDE DISH. Show all posts

Wednesday, August 18, 2010

SAMBAR (LENTIL CURRY)

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Essential dish of South India, made of toor dhal flavored with special blend of spices, tamarind, garnished with curry leaves, mustard seed and fenugreek. It usually serves with plain rice, vada, dosa or iddly. There are various types of sambar available in Indian meal.

I'm using ready made sambar powder for this recipe which is quite tasty and simple to prepare. Vegetables like drumstick, carrot, brinjal or potato could be added to the gravy. How runny the sambar is depending on the quantity of water added during the process but I liked mine to be not too thick nor too watery.


INGREDIENTS

1/2 cup toor dhal boiled
1/4 teaspoon turmeric powder
1 tomato chopped
1 T chili powder
2 T sambar powder
1 teaspoon mustard seed
1/2 teaspoon urad dhal
curry leaves
2 big onion chopped
2 cloves garlic minced
2 T tamarind paste add 1/2 C water
pinch of asafoetida
2 T cooking oil
1 cup cut vegetables
water

METHOD

* Heat the oil, fry mustard seed and urad dhal until fragrant, add the onion, curry leaves and asafoetida, fry until onion turns brown.

* Now add garlic, salt and tomato, cook until tomato turns soft.

* Mix in sambar, turmeric and chili powder, add little water, cook until fragrant.

* Add the tamarind juice, water and dhal, bring to boil, add vegetable and cook until soft..

* Sprinkle with coriander leaves, ready to serve.

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Wednesday, July 21, 2010

SAYUR LODEH (VEGETABLE W/COCONUT MILK)

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This gravy is a must to accompany lontong (compressed rice cake), most popular breakfast dish of  Malaysia/Singapore. It is mainly vegetables cooked in coconut milk, other vegetables such as long bean, brinjal and young jackfruit could be added to the gravy.

To serve, put few pieces of lontong together with sambal, serunding (spiced grated coconut) then topped with sayur lodeh. It is easily available on mornings at most hawker centers. You can also take this gravy with hot steaming rice as a side dish.

INGREDIENTS

1 small cabbage
250g yam bean (sengkuang)
1 carrot
3 pieces firm beancurd
3 pieces tempeh (fermented soya bean cake)
2 lemon grass bruised
1 in lengkuas (galangal) sliced
1 piece turmeric leaf
3 cups coconut milk
3 cups water
3 TB cooking oil
salt and sugar to taste

GRIND
10 dry chill (soak to soften)
10 shallots
4 cloves garlic
3 TB dried sliver fish (soak and rinse)
2 ins fresh turmeric root
1 in ginger

METHOD

* Cut each tempeh and tofu into 4, shallow fry until light brown, drain.

* Cut the vegetables, for carrot and yam bean, cut into sticks.

* Heat the oil, fry the blended ingredients until fragrant add the the lemon grass and lengkuas.

* Add the carrot, salt, water and yam bean, bring to boil. When boiling add the tofu, coconut milk, turmeric leaf and tempeh, cook until vegetables turns soft, stirring frequently.

* Now add salt and sugar to taste, ready to serve with lontong (rice cake) or white rice.

Thursday, July 15, 2010

STIR FRY CABBAGE W/CHANA

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This is simple and healthy dish and not spicy at all. It is popular in South Indian meal. I'm not adding coconut but used chana dhal instead.

We should include cabbage in our diet, it contains least fat and calories, good source of fiber, vitamin C, potassium and other nutrients, reduces risk of heart disease and stroke.

INGREDIENTS

1 medium size cabbage sliced
1/2 C chana dal (soaked and boiled)
1/2 teaspoon ginger
1 teaspoon mustard seed
1 teaspoon urad dal
1/4 teaspoon turmeric
2 green chilli sliced
2 dry red chili
1 T cooking oil
salt to taste
curry leaves

DIRECTION

* Boil the chana dal until soft but still retain the shape, drain.

* Heat the oil, splutter the mustard seed, add urad dal fry until fragrant.

* Add green chili, dry chili, curry leaves, and ginger , stir for few minutes, add the cabbage, turmeric and salt. Stir and cover the pan for 10 minutes, stir occasionally .

* Once the cabbage is cooked, add chana dal, stir for few minutes, remove from heat.

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Wednesday, July 7, 2010

BRINJAL CURRY

Brinjal Recipe @ http://treatntrick.blogspot.com

My sons are not keen to eat any dish containing brinjal so I seldom cook them. Normally will add  Brinjal Curry when cooking fish curry or sambar, that also I'm the only one to complete this veggie.After much persuasion, they agreed to take a bite.

To my surprise they completed the whole plate of my Brinjal Curry, this means they really liked my preparation and wish to share with you how to cook them. Do adjust the red chili used as per your requirement.

Brinjal Curry Recipe @ treatntrick.blogspot.com

Tuesday, June 29, 2010

BOTTLE GOURD W/DAL

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This is also called lauki/sorakaya. Had tasted this when we went to Indian vegetarian restaurant, since then I felt in love with this dish. It is healthy but not so spicy and has slightly tangy taste.

It goes well with capati or hot steaming rice. The spices used are according to my taste but adjustable to your requirement and this is my way of cooking the bottle gourd. What you need are:


INGREDIENTS

2 cups bottle gourd cubed
1/2 cup toor dhal boiled
5 shallots sliced
1/2 teaspoon chili powder
1/2 teaspoon turmeric powder
5 cloves garlic
1/4 teaspoon cumin seed
1/4 teaspoon mustard seed
2 T cooking oil
curry leaves
pinch of asafoetida
2 T tamarind paste
water
salt

METHOD

* Cook bottle gourd with water, turmeric and salt until soft.

* Heat the oil, fry cumin, mustard seed, asafoetida and curry leaves until it crackles.

* Add onion, garlic and chili powder, stir for few minutes. Add tamarind juice, bring to boil.

* Now add the dhal, bottle gourd and salt if required, simmer for few minutes.

* Serve hot.

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Monday, June 7, 2010

PUMPKIN CURRY AND SPECIAL CARDS


Pumpkin Curry Recipe @ treatntrick.blogspot.com


This is one of my favorite vegetables. It has slightly sweet coupled with spicy and tangy taste. Since the skin is very tough, I just scrap it lightly without removing the peel. You have to take care not to boil the pumpkin for a long time since it turns soft quite fast. Absolutely delicious, great to serve with rice, chapati or naan.

Thursday, March 11, 2010

CHYE SIM WITH DHAL

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Simple and nutritious vegetable, it is non spicy and best taken with rice or capati. Beside chye sim (Japanese mustard spinach) other leafy vegetables could be replaced using this method. Adding the chili powder makes it tastier otherwise it is rather bland. Without soaking, boil  the moong dhal until soft but still maintain its shape before adding them to the veggie.

INGREDIENTS

200g chye sim chopped
1 onion sliced
1 teaspoon garlic paste
1 teaspoon chili powder
1/4 teaspoon mustard seeds
1/4 teaspoon urad dhal
2 tablespoons moong dhal soaked
1 tablespoon oil
salt to taste

METHOD

1. Heat the oil, splutter the mustard seeds and urad dhal. Add the onion, fry until light brown.

2. Add the garlic and chili powder, fry for a minute then add the chye sim, salt and the dhal.

3. Stir for few minutes, remove from heat.

4. Serve hot.

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Friday, March 5, 2010

EASY POTATO CURRY

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Normally came across a dish with no onion and no garlic but this time I decided to try one using Nithu Bala recipe. It turns out to be a favorite with my family although it uses minimum ingredients. Thanks so much Nithu for sharing this lovely recipe. Done with my own style.

INGREDIENTS

2 potatoes cut into cubes
1 and 1/2 teaspoons sambar powder
1 teaspoon chili powder
1/2 teaspoon turmeric powder
1 teaspoon mustard seeds
1 tablespoon oil
salt to taste
curry leaf
water

METHOD

1. Heat the oil, fry the mustard seed until it crackles, add cut potato, sambar powder, chili powder, turmeric powder, salt, curry leaves and little water.

2. Cover the pan, stirring ocasionally, sprinkle water if it is too dry, let it turns soft.

3. Remove from heat.

4. Great to serve with rice or chapatti.

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Sunday, February 21, 2010

PAN FRIED POTATO

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When my son is asking about chips, this recipe came into my mind, not only it is healthy but very delicious. To speed up cooking, boil the potato until half cooked with little salt, drain then sprinkle with the required spices. Try to cut the potato almost same size for even cooking. Used minimum oil just to coat them and to obtain lovely brown color.

INGREDIENTS

5 medium size potatoes cut into wedges
salt to taste
3 tablespoons oil
1 - 2 teaspoons chili powder
1/2 teaspoon garam masala
1/2 teaspoon turmeric powder

DIRECTIONS

1. Place the cut potato, water and salt into a pot. Water level should be above the potato. Boil until half cooked. Drain.

2. In a bowl combine together potato, chili powder, garam masala, salt and turmeric powder. Mix well. Caution not to break the potato.

3. Heat the oil, add in the potato and fry until light brown.

4. Remove from heat. The potato is ready to be served.

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Thursday, February 4, 2010

KEERAI SAMBAR

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Spinach is a favourite vegetable of my family, need to prepare this it in many ways so that they don't feel bored eating it. Combination of the green and dal produce an excellent side dish and this recipe is one of them.

INGREDIENTS

250g spinach chopped and washed
1/2 cup toor dal
1 cup tamarind juice
2 tomatoes chopped
6 dry chilli
1 teaspoon mustard seed
5 shallots sliced
a pinch of asafoetida
2 teaspoons coriander seeds
2 teaspoons chana dal
2 teaspoons urad dal
1/2 teaspoon turmeric powder
oil
salt

METHOD

1. Boil dal with turmeric until soft.

2. Heat the oil, fry dry chilli, coriander seeds and chana dal then blend them.

3. Add the spinach, onion, water and tomato to the dal, cook until soft.

4. Now add salt and tamarind juice let it boils. Add ground ingredient, cook for 5 minutes.

5. In a separate pan, fry mustard seed, urad dal and asafoetida until it splutters then pour this onto spinach pot, cook for a few minutes then remove from heat.

6. Serve hot.

Saturday, January 23, 2010

SPICY CAULIFLOWER SABZI

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Cooked this vegetable dish which is simple but tasty. You can increase or decrease the spice level to suit your taste. It is best accompaniment for capati/roti or even plain rice.

INGREDIENTS

300g cauliflower cut into bite sizes
1 big onion sliced
2 medium tomatoes chopped
1 teaspoon chili powder
1/2 teaspoon turmeric powder
1 teaspoon cumin seed
1 cloves garlic
1/2 teaspoon garam masala (optional)
salt to taste
coriander leaves
1 tablespoon oil

METHOD

1. Cut and wash the cauliflower then drain.

2. Heat the oil, fry cumin for a few seconds then add the onion, cook until light brown.

3. Add the garlic, tomato, coriander leaves and salt, cook until tomato turns soft.

4. Put in chili powder, turmeric powder and cauliflower, add some water and cover the pan.

5. Once the cauliflower turns soft, remove from heat.

6. Serve hot with capati, roti or rice.

Monday, January 18, 2010

MOCHAI (DRY FIELD BEAN) CURRY


Mochai kottai is a tasty bean originating from villages of Tamil Nadu, South India. I have tasted it cooked with dry fish in my former workplace. Dry roasted the dry field bean until light brown, rinse then soak overnight. Boil until soft before preparing this dish. Other vegetables like eggplant or drumstick could be added to the gravy.

INGREDIENTS

1/2 cup dry field bean (soak and boil)
2 tablespoons tamarind add 1/2 cup water to obtain juice
5 shallots sliced
2 cloves garlic slice
2 teaspoon chili powder
2 teaspoons coriander powder
1 tomato chopped
1/2 teaspoon turmeric powder
2 green bananas cut into bite size
1/2 teaspoon fenugreek seed
1 teaspoon mustard seed
1 teaspoon cumin
2 tablespoons oil
salt to taste
curry leaves

METHOD

1. Dry roasted the bean, rinse then soak overnight. Boil until soft, keep the stock.

2. Heat the oil, fry fenugreek, mustard, cumin and curry leaves until fragrant.

3. Pour in the shallot, garlic and tomato, cook until soft.

4. Add chili powder, coriander powder, turmeric powder, tamarind juice and salt, bring to a boil.

5. Now add the green banana, bean, the stock from boiling the bean and water, cook until tender.

6. Add more salt if required. The gravy should not be very thick or too runny. Add more water if needed. Remove from heat.

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Wednesday, January 13, 2010

CAULIFLOWER AND CARROT PORIYAL

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This is South Indian style of stir fry vegetable. It's so easy to prepare and perfect side dish for capati/roti or rice. Other vegetables such as potato, peas, leafy vegetable, beetroot, cabbage, bitter gourd and okra can be used for stir fry method.

INGREDIENTS

300g cauliflower cut and wash
1 carrot cubed
1 onion chopped
1 teaspoon chili powder
1/2 teaspoon turmeric powder
1 teaspoon mustard seed
1 teaspoon split black gram lentil
2 tablespoons oil
salt to taste

METHOD

1. Heat the oil, fry mustard seed until it crackles then add  black gram fry until  it turns light brown.

2. Add onion, chili powder, turmeric powder and little water.

3. Now add the carrot, salt and cauliflower, sprinkle little water and cover pot. Cook until vegetables are soft.

4. Stir well and add salt if required.

5. Serve hot.

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Tuesday, December 29, 2009

SPINACH PORIYAL

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The stir fried spinach is my family's favorite vegetable. Using fresh spinach is preferred, it is quite easy to prepare, nutritious and delicious too. If you are not keen to include the grated coconut simply omit it but still taste great. Best served with rice or roti as a side dish.

SPINACH PORIYAL RECIPE

250g fresh spinach chopped fine
4 shallots sliced
4 dry chilli break into pieces
4 tablespoons grated coconut
3 tablespoons moong dal (soak for 30 minutes)
2 cloves garlic chopped
1/2 teaspoon mustard seed
salt to taste
oil for frying

METHOD

1. Heat the oil, fry the mustard seed, onion, garlic and dry chilli for 3 minutes.

2. Add spinach, mooong dal, cover and cook for 5 minutes. Do not add water.

3. Now add coconut and salt, stir for few more minutes.

4. Remove from  heat. 

Friday, December 25, 2009

WHITE BAIT FRITTERS

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This dish reminded me of my mum's cooking when I was a small child, made of fresh white bait (ikan bilis nasi), red chilli and flour. If you use the self raising flour, the baking powder should be omitted. Another my favourite side dish serve with hot steaming rice.

INGREDIENTS

1 cup fresh white bait (wash and drain)
2 tablespoons wheat flour
1 tablespoon cornflour
1/2 teaspoon baking powder
1 egg beaten
1 fresh red chilli sliced
4 shallots sliced
2 spring onion or coriander leaves chopped
1/3 cup water
salt and pepper to taste
oil for frying

METHOD

1. Mix all ingredients except oil in a bowl.

2. Heat oil, drop 2 tablespoons of batter and spread it into thin pancake.

3. Turn it over to cook the other side. Drain on absorbent kitchen towel.

4. Continue the process until all the batter is used up.

5. Serve hot with chilli or tomato sauce.

Sunday, November 8, 2009

SERUNDING



This spiced coconut floss  is made of fresh grated coconut simmered until almost dry with spices, There are other type of serunding  either beef (contains shredded beef), chicken or fish.  But this plain ones is the most common. It is best served  with white rice or lontong (compressed rice cake). If properly cooked the serunding can last for days without refrigeration. You can adjust the amount of chili power used.

Monday, November 2, 2009

KEERAI KOOTHU


Vegetable Recipe @ http://treatntrick.blogspot.com


This dish comprises of spinach and the mung dhal.  Keerai Koothu  combination worked so well for this vegetable dish. As you may know, spinach is a good source of iron, niacin, zinc, dietary fiber, vitamin A/C/E/K/B6 and other nutrients, equally moong dal is also rich source of protein, fiber, vitamin C/K, niacin, iron and other minerals.

Combination of vegetables and dhal are very popular in southern part of India. Best eaten with naan, paratha or rice. What you need are:

Friday, October 30, 2009

KADAI CHANA


Garbanzo Bean Recipe @ http://treatntrick.blogspot.com

I was introduced to  Kadai Chana, a  popular vegetable dish when we went to a vegetarian restaurant for dinner and instantly fall in love with it. It uses chickpeas simmered with onion, tomato, garlic, coriander, dry mango powder and garam masala. . Lucky enough the recipe was aired  on local cookery show. This recipe turns out very well, I cook without the coconut and serve with naan., please adjust the chili powder used according to your taste. My family really loved this spicy chana. Here is how I made them: