Monday, October 22, 2012

Caramelized Carrots

A simple side dish put together in a jiffy. That's what this dish is about. Everyone knows the benefits of carrots which is rich in vitamins and mineral with beta-carotene's. Remember when mom used to make us eat saying our eyes will have good sight even in older age. I love munching on the baby carrots. This is one of those vegetables that stays put for many days without going bad in the refrigerator. 

Carrots - 4 big ones (Cut into coins)
Water (Vegetable stock) - 2 Cup
Lemon juice/ Vinegar - 1 tbsp.
Cinnamon - 1/2 tsp.
Parsley - 1 tsp.
Cayenne Pepper/ Chili Powder - 1/2 tsp.
Salt to taste

Method of Preparation:
~ Boil the water/ Vegetable stock in a wide pan.
~ Add the all the ingredients and bring the water to boil again.
~ Now cover and reduce the heat. Let the carrots cook in the steam.
~ Once carrots are done and water has almost dried up, open the lid and continue to cook until water dries up.
~ Serve it hot as a side dish to Rice & Dal fry/ burger/ couscous

Sending this to my Bon Vivant event - Bon Vivant #9 - Simply Sides.

Tuesday, October 16, 2012

Matar Paneer/ Peas with Cottage Cheese Gravy

Wishing everyone happiness on the eve of Navarathri! This is one dish where my kids don't fuss about peas. They love it because it has paneer along with it. This is a simple side dish which is very easy to make and has loads of flavor in it. Also you can easily make it into either a curry or little drier side dish depending upon what you are having it with.
Fresh ingredients of Peas and Paneer can be used; I have just listed my quicker version.

Prep Time: 15 min| Cooking Time: 20 min| Serves: 4


Frozen Peas - 1 Cup
Paneer/ Cottage Cheese Cubes - 1 Cup
Onion - 2 medium
Tomato - 3 medium
Ginger - 1 lemon size
Garlic - 5 pods
Chili Powder - 1 tbsp.
Chicken Masala Powder (optional) - 1 tsp.
Turmeric Powder - 1/2 tsp.
Dry Mango Powder - 1 tsp.
Cinnamon stick - 2 inch.
Salt to taste
Oil - 1 tbsp.

Method of Preparation:

~ Blanch the tomatoes, remove skin and puree them. (See Note for blanching)
~ Puree onion and keep it aside.
~ Thaw frozen peas and microwave for about 4 minutes.
~ In a wide pan, heat oil and cinnamon stick. Fry until cinnamon leaves nice aroma.
~ Now add onion and some salt. Sauté until it's tender.
~ Add grated ginger and garlic, chili powder, dry mango powder, turmeric and chicken masala powder.
~ After frying for few minutes, add tomato puree and cook until it starts to leave the sides.
~ Add peas and cook until they are done.
~ Adjust the salt for this and lastly add paneer cubes and switch off once everything is boiled together.
~ Goes really well with Roti, Chapathi or Puri.

~ To blanch, boil some water so you can immerse the tomatoes. Once boiling add tomatoes for about 15 to 20 seconds. Remove and immediately immerse in cold water. By doing this, the skin comes out very easily.
~ I mostly use the frozen paneer blocks. To thaw, place the paneer block in boiling water for about 15 to 20 minutes. Then you can cut them easily and paneer comes out really fresh, without being rubbery.

Sending this to my Bon Vivant event - Bon Vivant #9 - Simply Sides.

Tuesday, October 9, 2012

Beans Upkari/ Beans dry subzi

This is one of the simple recipes of konkani's. You can replace beans with any kind other of beans or vegetables. It's quick to put together (especially if your vegetables are cut). If you do not want to cut it smaller, you can cut it bigger and cook it in pressure cooker for a whistle (in upper container). But when you cook it on the stove top, it gives a very different taste. You can add potatoes with it, which is usually what my mom does. Today I did without potatoes, since I had potatoes in the curry. Here is a run down on the recipe.

Tender beans -  2 to 3 cups - Finely chopped
Oil - 1 tsp.
Mustard seeds - 1 tsp.
Cumin/ Jeera seeds - 1 tsp.
Chana Daal -  1 tsp.
Urad Daal - 2 tsp.
Asefoetida/ Hing - 1/2 tsp.
Green chili - 2 - finely chopped
Curry / Kadipatta leaves - 1 spring
Grated coconut - 1 tbsp.
Jaggery - 1/2 tsp. (optional)
Salt to taste
Water - 1 tbsp.

Method of Preparation:

~ Heat oil in a kadai, and add mustard seeds. Once it crackles, add chana daal, urad daal and jeera seeds.
~ After frying for few seconds add hing, green chilies and kadipatta.
~ Now add the chopped beans. Fry for few minutes and then add water, cover and cook for about 7 to 10 minutes.
~ Remove the cover and mix throughly, check to make sure it's almost cooked. Now add salt, grated coconut and jaggery (if using).
~ Mix it all up and serve it with rice and daali thoy!

Sending this yummy side dish to my Bon Vivant event - Bon Vivant #9 - Simply Sides.

Friday, October 5, 2012

Tofu and Spinach Stirfry

My kids love paneer. But sometimes I use tofu instead of that and they eat without really noticing it. This stir fry is one of their favorites. I love the crunchiness of the crust and soft tofu inside. It's loaded with protein and minerals. Make it and enjoy the delight on kids face when they devour it.

Prep Time: 10 min| Cooking Time: 15 min| Serves: 5

Tofu (firm) - 1 block
Spinach (packed) - 3 bowls
Yellow Squash (optional) - 1
Red Wine vinegerette/ Lemon juice - 1 tsp.
Italian Seasoning - 1 tsp.
Minced garlic (I used dehydrated ones) - 1 tsp.
Pepper - 1/2 tsp.
Olive Oil - 2 tbsp.
Salt to taste


Method of Preparation:

~ Cut Tofu into small blocks of 1X2 inches. Sprinkle with some salt and pepper.
~ Heat olive oil in a wide pan, shallow fry the tofu. To avoid breaking, leave the tofu untouched for few minutes until a crust forms at the bottom and then flip it over. Take it out on paper towel.
~ Now in the same pan, add garlic and chuncks of squash if using.
~ Add spinach and stir-fry until all the water is absorbed.
~ Add salt, pepper, red wine vinegerette and italian seasoning.
~ Once all are combined, add the tofu and gently mix it all.

Sending this yummy side dish to my Bon Vivant event - Bon Vivant #9 - Simply Sides.

Wednesday, October 3, 2012

Roundup Bon Vivant #8 - Rice Recipes

It's a amazing journey with these Bon Vivant series. So many new friends made, who come over and share their special dishes with me and with everyone. It's a pleasure to have so many blogger friends. It feels like I know many of you. Another great roundup and here I present to you very colorful spread of rice dishes. Thank you all for participating and your continued support!

Monday, October 1, 2012

Bon Vivant #9 - Simply Sides

Simply sides is what we are looking for at Bon Vivant this month! Side dishes are integral part of the main course. Be it's served along side chapati, bread or naan's or with rice, they are always the star of the food spread. But they go by humble name of "Sides". So bring on your kurma's, subzi's, stir fry's and curries to Bon Vivant linky party. Looking forward to all your yummy delicacies.

Rules for the event :
~ Multiple entries are allowed. Usage of the logo is a must.
~ Linking back to this announcement page is mandatory to get the word out.
~ Vegetarian and non-vegetarian recipes are allowed. No pork or beef ingredients please.
~ Blog post should be in month of October.
~ Two old posts are allowed, if re-posted again in October.
~ Please link up your post using the linkz below. In case of any problem linking please send me an email with your name, recipe name, recipe click and url to
~ Non-bloggers can email the recipe along with a picture of the dish to the above email address. 

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