Tag: Dry Sabzi

Beans Palya | Hurulikayi Palya | Palya Recipes

Loaded with fresh coconut, simple Karnataka style beans palya
03/17/2019 7:55:37 PM vindhyadesai

A fresh and simple palya is always a nice accompaniment. Generally palya is made with one vegetable or may be two with fresh produce. These fresh vegetables are celebrated in South India in the form of a simple palya or thoran or poriyal or samayal or sabzi. All of these have pretty much the same kind of recipe. In Karnataka, we call it palya and beans palya is one of the most famous in this variety of side dishes.
All you need are fresh tender beans in the required quantity, washed and chopped finely. A simple vaggarne/tadka with saasuve(mustard) and uddina bele(urad dal) is made and the beans or hurulikayi are added. Once the beans are cooked, it is topped off with some freshly grated coconut. Coconut defines any palya and makes this beans palya taste wonderfully earthy and sweet. ... “Beans Palya | Hurulikayi Palya | Palya Recipes”

Aloo Methi | Aloo Methi Sabzi | Sabzi Recipes

Simple everyday sabzi, wholesome and flavoursome, aloo methi
02/27/2019 9:18:01 PM vindhyadesai

A good collection of everyday recipes especially palya/sabzi is very essential. It should be part of a recipe book if you maintain one. Hand-written, everyday recipes are one of the best ways of learning to cook. Noting the recipe down even if you have a copy the book, is quarter of the recipe done. It nicely registers and you exactly know what you need to add to it. So new learners, bachelors, this is one such recipe, aloo methi.
Sabzis made with aloo make for a very easy recipe and go well with rotis/phulkas/chapathis. One of my favourite ways to make a side dish is to choose an easy recipe. I have made a Bengali style aloo methi sabzi with some panch phoran. If you do not have panch phoran readily available, it is quite easy to mix it, read on.
Methi daana (fenugreek), kalonji (nigella seeds), jeera (cumin), rai (mustard) and saunf (fennel)*, yes that easy. Or just use jeera instead, that works too for this recipe! ... “Aloo Methi | Aloo Methi Sabzi | Sabzi Recipes”

Bharwan Karela | Stuffed Bittergourd | Bharwa Karela

Loaded with tasty masala stuffing, bitter sweet bharwan karela
12/28/2018 6:22:09 PM vindhyadesai

Bitter gourd or karela is always advertised as a vegetable not preferred by many. But infact it is one of those vegetables made regularly in many Indian homes. Karela, lauki or kaddu (bitter gourd, bottle gourd or pumpkin) atleast one of them will definitely feature on the menu. This might be the reason why it is not liked by many as it is dull, routine and boring. But how about we make the boring bitter gourd or karela interesting and a bit fancy. Bharwan karela is a very commonly made Punjabi dish.
Bharwan karela or stuffed bitter gourd as the name indicates has a flavourful masala stuffing filled into the cavity of karela and then cooked off in a sweet onion base. The flavours mingle so well in this dish and balance the pungent bitterness of the karela really well. Along with bharwan karela I served a simple Methi kadhi and some steamed rice, I say comfort food at its best! ... “Bharwan Karela | Stuffed Bittergourd | Bharwa Karela”

Aloo Mooli Saag | Potato Radish Leaves Sabzi | Sabzi Recipes

Simple sabzi to go with rotis or phulka, aloo mooli saag or aloo mooli sabzi
09/08/2018 5:30:00 PM vindhyadesai

More often than not, we throw away nutritional leaves or stems that we buy with the vegetables. Radish leaves, beet greens, peels of vegetables etc all get thrown away. Ensure you always use organic vegetables so you can actually use these tender leaves and stems. This aloo mooli saag is a great way of using tender and fresh radish leaves.
Aloo Mooli saag serves as a side dish with roti/phulka. I had served aloo mooli saag with red rice akki roti. With some simple spice powders like lal mirch, amchur powder you can make a quick and simple sabzi to go on the side. You can choose to parboil the potatoes and then dice them which will hasten the cooking process. ... “Aloo Mooli Saag | Potato Radish Leaves Sabzi | Sabzi Recipes”

Gobhi Matar | Gobhi Matar Sabzi | Sabzi Recipes

An everyday staple from North India, tasty and simple sabzi, gobhi matar
07/29/2018 10:23:56 PM vindhyadesai

Simple everyday roti and sabzi with some dal is easy to make and easy to eat. Homemade food any day, is the best! Aloo, gobhi, matar, baingan and karela are very important vegetables in North India. They form the base of so many everyday sabzi. A good number of these combinations work really well together, aloo baingan, aloo matar palak. This time it is gobhi and matar’s turn, to make a tasty gobhi matar sabzi.
While choosing cauliflower ensure it does not look yellow or does not have brown spots. It should be firm and white and make sure to check in between the stalks for any small worms or impurities. If gobhi is groown organically even better. Your gobhi matar sabzi will be fresh and tasty. This sabzi can be made for lunch box or for a simple weekend lunch. Blanching cauliflower florets in boiling water will also get rid of impurities. You can also choose to add a pinch of turmeric which leaves a golden hue on the florets making them extra attractive. ... “Gobhi Matar | Gobhi Matar Sabzi | Sabzi Recipes”

Aloo Matar Palak | Aloo Palak | Sabzi Recipes

A simple everyday dish, side dish for rotis, aloo matar palak
06/23/2018 12:11:10 PM vindhyadesai

We all need a pile of simple recipes which get ready in no time at all. A staple such as  aloo matar palak is a must on the menu once in few days at home. It works so well with rotis and chapathis. Just a little curd on the side may be with a small piece of pickle makes it super delicious.
The stages of making aloo matar palak is what makes it so easy to make. Chop potatoes, let them saute in some simple spices and oil. Meanwhile get palak ready, throw in matar and chopped palak. Season and let them all cook. Ready to serve, nice & simple! ... “Aloo Matar Palak | Aloo Palak | Sabzi Recipes”

Aloo Posto | Bengali Aloo Poshto | How to make aloo posto?

Pungent and flavourful aloo posto – aloo sabzi with khus-khus paste
10/09/2016 10:42:16 PM vindhyadesai

Aloo sabzis are the go-to sabzis be it on a festival or on regular days. Aloo or potatoes just work with anything and everything. After I decided to prepare Bengali style khichuri and tamatar chatni for Durgashtami I was thinking of a sabzi to go along with the chatni and phulkas/rotis, finally I zeroed in on making aloo posto. The star of the show is not aloo though. It is a paste made from lightly roasted khus-khus/gasa gase/poppy seeds. They give a pungent flavour to the sabzi and add great texture. Aloo posto is generally made in mustard oil like most Bengali dishes. It is a simple sabzi and is ready in no time. Do try other khus-khus or poppy seeds related dishes and aloo dishes. ... “Aloo Posto | Bengali Aloo Poshto | How to make aloo posto?”

Aloo Jeera | How to make aloo jeera?

Easy aloo jeera recipe with warming, toasted jeera
10/06/2016 7:38:51 PM vindhyadesai

One of the most common recipes I turn to when I need to prepare something with chapathi/phulkas/rotis is this easy aloo jeera sabzi. Aloo jeera or potatoes in warm toasted jeera/cumin seeds sounds comforting and delicious. This easy aloo jeera recipe can be made for vrata/vrat during Navratri or other vrat related festivals. Use sendha namak when making this for vrata/vrat. This dish gets ready in very less time the only waiting time is for the potatoes to get boiled and cooked which will be faster if you cook them in a cooker. Potatoes can be chopped in any way you like, any shape and any size but make sure they are bite sized. Here jeera is added 2 ways, toasted and pounded jeera and some in the tadka. Other potato dishes to try. ... “Aloo Jeera | How to make aloo jeera?”

Aloo Baingan | How to make aloo baingan sabzi?

Easy aloo baingan sabzi, mustardy, mildly spicy and flavourful
9/07/2016 9:46:12 PM vindhyadesai

A simple dry sabzi for everyday. Even those who do not like baingan/brinjal will also like this sabzi because the flavours are simple and tasty. Pungent mustardy flavour is imparted by adding pounded mustard seeds to oil before adding any other masala powders giving it the Bengal touch. You can even use mustard oil in place of pounded mustard seeds but the mustard flecks in between makes the sabzi very appealing. I have used regular garam masala, you can also use Punjabi garam masala if you want. Modify sabzi as per your taste. Do not overcook baingan which makes it mushy, unpalatable and unsightly sometimes. This sabzi is fast, fresh and simple and is an excellent side dish for rotis/phulkas/plain parathas/chapathis. Potatoes just work with eveything, they are so versatile! ... “Aloo Baingan | How to make aloo baingan sabzi?”