Kadappa

This is the recipe which i learnt from one of my dear friends. This is how she makes this awesome gravy which goes well with Dosai, Chapathi / Roti. One of the simplest and easiest side dish gravies that also stay light on stomach. The recipe follows.. 

Recipe For : 2

Preparation Time : 15 minutes

Ingredients:

Moong Dal                   - 1/2 cup (Pasi Parupu)
Big Onion                    - 1
Tomato                         - 1
Chopped Coconut        - 3 tbsp
Green Chili                   - 1
Chopped Ginger           - 1 tsp
Chopped Garlic            - 1 tsp
Whole Garam Masala  - Each 1
Salt                               - As required
Turmeric Powder          - 1/4 tsp
Curry Leaves                - few
Oil                                 - 2 tbsp

Procedure:

• Chop finely Big onion, tomato. Slit Green Chili. Grind coconut to a fine paste adding little water.
• Take a cooker. Add washed moong dal, slit green chili, chopped onion, tomato, ginger and garlic to it. Add enough water , turmeric powder and cook everything together. I used to cook in high flame for 5 continuous whistles. 
• Heat oil in a pan. Add Whole Garam Masala such as Cinnamon stick, Cloves , Star Aniseeds and also Curry leaves.
• Saute for a minute and then add cooked dal mixture. Add ground coconut paste and enough salt.
• Mix everything well and switch it off when the gravy starts to boil. Your Kadappa is ready to enjoy with Idli , Dosai , Chapathi / Roti.

Green Mushroom Kuruma

Mushrooms which help to reduce cholesterol levels and which is  rich in proteins, amino-acids and antibiotics is cooked in a healthy Coriander leaves masala and hence this gravy helps to kick start your day. Enjoy it with Chapathi / Roti of your choice. The recipe follows.. 

Recipe For : 2

Preparation Time : 30 minutes

Ingredients:

Button Mushroom        - 6 to 8
Big Onion                     - 1
Salt                                - As required
Turmeric Powder          - 1/4 tsp
Chili Powder                 - 1/4 tsp
Garam Masala Powder  - 1/2 tsp
Whole Garam Masala    - Each 2
Oil                                   - 2 tbsp

To Grind:

Chopped Coconut         - 1/4 cup
Chopped Ginger            - 2 tsp
Chopped Garlic             - 2 tsp
Green Chili                    - 2
Fennel Seeds                  - 1/4 tsp (Sombu / Perunjeeragam)
Poppy Seeds                   - 1/4 tsp (Khas - Khas)
Cashew Nuts                  - 6 to 8 (optional)
Coriander Leaves           - 2 handful

Procedure:

• Wash and chop Mushroom into four. Chop Big onion lengthwise. Grind everything under ' To Grind'.
• Heat oil in a pan. When its hot, add Whole Garam Masala. Whole Garam Masala includes cinnamon stick, cloves, cardamom, star aniseeds etc.
• Add chopped onions after a minute,
• After the onions turn translucent, add ground masala.
• Add salt, turmeric powder and chili powder. Saute till raw flavor goes off,and then add chopped mushroom.
• Cover with a lid and cook kuruma in medium flame till mushroom is cooked well. No need to add water as mushroom loses its own water.
• Switch off the flame and add Garam Masala Powder. Serve it with Chapathi / Roti of your choice.

Potato Gothsu

This is the recipe which  i learnt from one of my dear friends. When ever i visit her place, she will make this Potato gothsu and hot steaming dosais especially for me. Right from day one, i liked this gothsu a lot. That tempting recipe is for you..

Recipe For : 2

Preparation Time : 30 minutes

Ingredients:

Potato                     - 1 (medium size)
Big Onion               - 1 (small size)
Tomato                    - 1 (small size)
Salt                          - As required
Turmeric powder     - 1/4 tsp
Mustard Seeds         - 1/4 tsp
Urad Dal                  - 1/4 tsp
Curry Leaves           - few
Oil                            - 2 tbsp

To Grind:

Chopped Coconut    - 3 tbsp
Dry Red Chili          - 2
Cumin Seeds            - 1/4 tsp (Seeragam)
Fennel Seeds            - 1/4 tsp (Perunjeeragam / Sombu)

Procedure:

•  Chop finely Big onion, Potato and Tomato. Grind everything under ' To Grind' adding little water.
• Heat oil in a pan. When its hot, add Mustard seeds and Urad dal to it.
• When they splutter add chopped onions and curry leaves to it.
• After they turn translucent, add chopped potato to it.
• Saute till potato is half cooked and then add chopped tomatoes.
• Add  Salt, Turmeric powder and ground masala after tomato has been cooked.
• Add also enough water and cook the gravy in medium flame, till everything is cooked completely and the gravy reaches needed consistency. 
• Adjust the spice according to your taste.It tastes so good with Dosai and Idly.

Cauliflower Manchurian

Tried this Indian version of Manchurian and it just tasted awesome with Fried Rice. One of the must try recipes for vegetarians and the recipe follows..

Recipe For :2

Preparation Time : 40 minutes

Ingredients:

Cauliflower Florets      - 1 cup
Big Onion                     - 1
Capsicum                      - 1
Garlic Pods                   - 4
Maida                           - 1/2 cup (All Purpose Flour)
Corn Flour                    - 1/4 cup
Tomato Ketchup           - 2 tbsp
Soya Sauce                    - 4 tbsp
Chili Sauce                    - 2 tbsp
Salt                                 - As required
Pepper Powder               - 1 tsp
Spring Onions                - few
Oil                                  - 2 tbsp + for frying

Procedure:

• Chop cauliflower florets into medium size pieces. Boil water in a sauce pan. When water boils, switch off the flame ,add florets and a pinch of salt to the pan.  Set it aside for 10 minutes. After that drain excess water and take out florets.
• Take a bowl. Add Maida, corn flour, salt, pepper powder and 2 tbsp of soya sauce to it. Mix everything well. Add water in small instances and prepare a thick batter.
• Heat oil in a frying pan. Dip florets in batter and immediately fry it in oil. Drain excess oil from florets.
• Chop finely Big onion, Garlic, Spring onions and Capsicum.
• Heat oil in a pan. Add chopped onions, and garlic to it.
• After they turn translucent, add chopped capsicum.
• Saute for a minute and then add Tomato ketchup, remaining Soya Sauce and Chili sauce. Add enough salt and give a quick stir. Soya sauce already has salt. so add salt little less than usual. Add fried florets and toss everything together.
• After sauces get coated on florets, switch off the flame and garnish with spring onions. 

Fresh Peas Masala

Today's recipe is exciting, easy to make Fresh peas masala, which is one of the best side dishes for Chapathi/Roti. The recipe follows..

Recipe For : 2

Preparation Time : 30 minutes

Ingredients:

Fresh Peas                    - 1/2 cup
Big Onion                     - 1
Tomato                         - 1
Ginger-Garlic paste      - 1 tbsp
Salt                                - As required
Turmeric powder          - 1/4 tsp
Chili Powder                 - 1/2 tsp
Coriander Powder         - 1/2 tsp
Garam Masala Powder  - 1/2 tsp
Coriander Leaves           - few
Oil                                   - 2 tbsp

To Dry roast and Powder:

Cumin Seeds  - 1/4 tsp (Seeragam)
Fennel Seeds  - 1/4 tsp (Sombu)
Black Pepper  - 6  to 8

Procedure:

• Boil fresh peas. Chop finely Big onion and tomato. Dry roast and powder everything under ' to Dry roast and Powder'.
• Heat oil in a pan. Add chopped onions to it.
• After they turn translucent, add Ginger-Garlic paste.
• Saute till raw flavor goes off and then add chopped tomatoes. Cover with a lid and cook till both onions and tomatoes are cooked together well.
• Now add boiled peas, enough salt, turmeric powder, chili powder, coriander powder and ground powder to the pan. Add little water and cook the gravy in medium flame till it reaches needed consistency.
• Switch off the flame and add Garam Masala powder. Your exciting Peas masala is ready to serve with Chapathi / Roti.

Puli Inji

Puli Inji , a Kerala Special condiment with Ginger, Tamarind and Jaggery plays a very important role in Onam Sadhya. You can have this either as pickle or just with hot steaming plain  rice. The recipe follows..

Yields for One small cup

Preparation Time : 30 minutes

Ingredients:

Chopped Ginger       - 3 tbsp
Tamarind                  -  small lemon size ball
Green Chili               - 2
Jaggery                     - 2 tbsp (Vellam)
Small Onion             - 3
Curry Leaves            - few
Salt                           - As required
Turmeric Powder     - 1/4 tsp
Chili Powder            - 1 tsp
Mustard Seeds          - 1/4 tsp
Dry Red Chili           - 1
Coconut Oil              - 2 tbsp

Procedure:

• Soak chopped Ginger in enough water along with little salt for about 5 minutes. After 5 minutes, drain excess water. This is done to reduce Ginger's strong flavor. You can also avoid this step.
• Saute ginger in coconut oil for some time and then take it out. Crush sauteed ginger using a Mortar-Pestle or Mixer-Grinder.
• Chop finely small onions, dry red chili and green chilies. Extract juice from tamarind. Add enough salt, Turmeric powder and Chili powder to tamarind extract and keep it aside.
•  Powder Jaggery and take it in a sauce pan. Add 1/2 cup of water to it. Cook in medium flame till jaggery dissolves and then filter it, This is done to remove impurities from Jaggery.
• Heat coconut oil in a pan. When it hot, add mustard seeds and chopped dry red chili to it. When they splutter add chopped onions, chopped green chilies and curry leaves to it.
• After onions turned translucent, add crushed ginger. Add also tamarind extract with the spices which we prepared earlier.
• When the mixture starts to boil, add Jaggery extract and cook in medium flame till it gets thickened. Your delicious Puli Inji is ready to serve!!

50 Vegetarian Side Dish Recipes

Here is a collection of 50 delicious Vegetarian side dish recipes. I have collated the recipes in a single post for your easy reference.  Just click on each picture to view the recipe.  Here you go!!

Potato:

Baby Potato Gravy

Methi Aloo:

Poori Potato Masala (1):

Aloo-Mint Gravy:

Poori Potato Masala (2):

Aloo-Gobi Gravy:

Aloo-Soya Gravy:

Kuruma:

Vegetable Kurma:

Green Vegetable Kuruma:

Navarathna Kuruma:

Vegetable Jaipuri Subzi:

Vegetable Stew:

Paneer:

Chili Paneer:

Paneer Butter Masala:

Mushroom:

White Mushroom Kuruma:

Mushroom Pepper Fry:

Spicy Mushroom Gravy:

Mushroom Makhani Gravy:

Button Mushroom Masala:

Pepper Mushroom Dry:

Chettinadu Mushroom And Peas Gravy:

Kadai Mushroom:

Mushroom Vindaloo:

Mushroom Masala:

Chick Peas:

Kadalai Curry:

Spicy Channa Masala:

Channa, Potato and Capsicum Subzi:

Black Channa Gravy in fish kuzhambu style:

Channa Masala:

Pepper Chole:

Sambar:

Tiffin Sambar:

Varuthu Aracha Mullangi Sambar:

Madras Sambar:

Hotel Sambar:

Varuthu Aracha Sambar:

Moongdal Sambar:

Soya Chunks:

Soya Chunks Gravy:

Meal Maker Kuzhambu:

Soya Chunks Sukka:

Salna:

Plain Salna:

Restaurant Style Plain Salna:

Brinjal:

Brinjal Masala:

Brinjal and Capsicum gravy:

Capsicum Masala:

Mirchi Ka salan:

Senai Kizhangu Pulisery:

Vellai Pattani Kuruma:

Babycorn Butter Masala:

Cauliflower Gravy:

Till ka khatta: