Ethiopian Cabbage Side Dish - Tikil Gomen - Vegan

Sometimes the very basic and simple ingredients make the best dishes. This one is a classic example of that. When I make side dishes for my Roti, it involves a lot of spices and herbs. But this one is very simply flavoured, but is packed with taste. Cumin and Ginger provide the distinct taste, pepper a little spiciness and turmeric the beautiful colour. I have made this without the potatoes as well. It is extremely popular in our house.

You can serve with Ethiopian Bread Injera. But then lets be honest, we do not make that often at home. So we just eat with Roti/Chapati. It is great with Rice or Quinoa as well. Give it a go and let me know how you like it.

Honey Sesame Tofu with Vegetables

When I started blogging a few years ago, the number of posts I did every month was enormous. I somehow had the energy and time to do it all. As time passed, I have reduced the number of posts. But that meant that the quality of the dishes and the presentation has improved a lot. But after those first couple of years, last year was a big low in the blog. I was having loads of commitments in my personal life, enjoying life and the events. Then the break seemed to be too long to get back to blogging. Thanks to the support and love from around the world, I am back to being a regular blogger. :-)

Kathirikka Podi Kari - Eggplant cooked in freshly ground spices

I am big fan of side dishes made with spices and lentils roasted and powdered together. It can be made with a variety of vegetables. Usually people think it is hard to make these sides. On the contrary they are very easy to make and are packed with flavours.

Ingredients

Kathirikka/Eggplant/Aubergine 2 big ones (4-5 cups when chopped)
Channa Dal 2 tsp
Coriander Seeds 2 tsp
Cumin 1 tsp
Dry Red Chilli 1 (more for spicy curry)
Mustard Seeds 1/2 tsp
Turmeric powder 1/2 tsp
Hing/Asafoteda a pinch

Oil and Salt to taste

Method of Preparation

1. Heat a little oil in a pan. Add the channa dal. Roast till it starts to brown. Add the coriander seeds, cumin seeds and red chilli. Saute for a minute more.

2. Let this cool and then powder it.

3. In the same pan, add a little more oil. Add mustard seeds. When it sputters, add the hing and turmeric powder.

4. When it sizzles, add chopped eggplant. Saute till it is nearly cooked.

5. Add the spice powder and salt. Mix well. Saute for a couple more minutes.

Serve with some rice and gravy like Kozhambu, Sambar or Rasam. 

Pudina Thogayal - Mint Thogayal - South Indian Mint Chutney with Coconut - Vegan

Wishing you all a very Happy New Year. I hope you all enjoyed a great holiday season. I have been seeing a lot of people post New Year Resolutions. I am very scared of them. They have failure written all over them. When it comes to resolutions, I think New Year ones have the highest failure rate. But that does not stop anyone of us from taking up a resolution, does it? So like every one I decided to change my life in some small ways possible. So for the sake of the blog, and my love for it i think I should get more regular in blogging. So hoping this to be the beginning of a wonderful year filled with recipes and friendship!

Today's recipe is a very simple one. Its a healthy side dish for your rice. For me, I love thogayals as a side for dosa and idlis better. It can be used as sandwich spread or instead of pesto :-) So whichever is your choice, do make this and enjoy with your family!

Broccoli Paruppusli - Broccoli Stir fried with Steamed Lentils - Broccoli Paruppu Usli

When we think of Broccoli, you think of recipes which are Western like Roasted Broccoli, Broccoli Cheddar Soup or Chinese/Thai recipes. These days Broccoli is quite popular in India and are available in Supermarkets. Then we have to give some Indian recipes a try, shouldn't we? My friend Nachal gave me this idea years ago and I have made this quite often. Hope you try this unusual combo and enjoy it as much as we do.

Bhindi Do Pyaza

I am sorry to have disappeared from the blog for 3 weeks. Holidays and other commitments came in the way. Now that I am back to blogging, let me present to you a very simple, healthy, flavourful side dish.

Potato Salad with a twist - Vegan Potato Salad

When you think Potato Salad, you think of the creamy, calorie rich version. Don't get me wrong. I loooooveee that version. But then, when it comes to a dish with potato, whatever you do will be a success. So why make a creamy, calorie rich salad when you can make the best ever one without all the fat?

Carrot Pallya - Stir Fried Carrot

I made a Beans Pallya a few months ago. It was an instant hit in our house. Though the flavours are quite similar to the Thoran we make, there were some small differences which attracted us to this dish.

So I decided to go ahead and make a similar dish with carrots. This was an even bigger hit. Must try recipe!

Bhindi Sambhariya - Stuffed Okra

Okra was my favourite vegetable as a child. My mom would make me an okra side dish pretty much every week. Most of the time, it was the simple stir fried okra. And it was mostly eaten with rasam and rice. My son also shares this love of Okra and I always try to get some good okra and prepare a side dish for him

Gobi Tikka - Grilled Cauliflower

Cauliflower is used extensively in Indian Cooking. It absorbs a lot of flavours and when cooked right has a beautiful texture to it as well.

Vegan Mashed Potato

Mashed Potatoes are a very popular side dish served in America and England. Though I love potatoes in most forms, this is one form that I never took a liking to. But little one and husband love it. Its probably their favourite potato recipe. I prepared this Vegan Healthy Mashed Potato with my Christmas Dinner.

Vegan Roasted Brussel Sprouts

Brussel Sprouts have a reputation of being hated by most people. But we love these oven roasted sprouts. I made this as part of our Christmas Dinner.

Cabbage Sambharo - Warm Salad with Cabbage and Carrot - Gujarati recipe

Sambharo is a quick stir fry made of cabbage and carrots. It is flavoured mildly with chillies and spices. It works as a side dish as well. As with most Gujarati recipes, this also has a little sugar to add sweetness. You can skip it if you don't like it.

Beetroot Thoran - Beetroot Stir Fried with Coconut and Spices

Thoran (poriyal) is a side dish that is very popular in Southern India. It is prepared with a variety of vegetables like Cabbage, Beans, Carrots or sometimes even a combination of those. No festive meal is complete without this humble Thoran.



When I signed up for VVP (Virtual Vegan Potluck) I knew I wanted to make a dish that would showcase my native place. The key ingredient of this Potluck is Beets. I have prepared a variety of dishes with Beetroot. I have a couple more that are coming soon. So you get the idea, we love this humble vegetable a lot.

Beetroot Masala (british style beetroot curry)
Beetroot Stir fry
Beetroot Kichadi (Raita)
Beetroot Kootu

Ingredients

Beetroots 4
Onion 1
Coconut 1/2 cup
Cumin seeds 1 tsp
Turmeric Powder 1/2 tsp
Curry leaves few
Green Chilli 1

Oil and salt to taste

Method of Preparation

1. Finely chop the onions and beetroot.

2. Heat a little oil in a pan. Add the cumin seeds, turmeric powder and curry leaves.

3. When it sizzles, add the onions.

4. Saute till it is slightly browned.

5. Add the beetroot and saute till it is cooked. Do not add any water.

6. Pulse the coconut and green chilli in a food processor. Add to the beets along with some salt.

7. Mix well and cook for another 2-3 min.

Serve with some rice!

This Potluck is a linkup of more than a 100 recipes (Yes, All Vegan and Oh, yes All Super Tasty). I am off to check out all the recipes.. Why don't you join me? If you want to start at the beginning of the chain, click here and check out the details of the Potluck here!

               

Tindora Nu Shaak - Gujarati Tindora

Tindora Nu Shaak is a very simple Side dish made in Gujarat. The beauty of this dish is the minimal use of spices. My son could not stop eating it, he loved it so much. Give it a try, you will love it. I made this a long time ago as part of my Gujarati Thali.



Ingredients

Tindora (Kovakka) 15-20 About 200gms
Oil 2 tsp
Hing a little
Turmeric Powder 1/4 tsp
Chili Powder 1/4 tsp
Coriander Powder 1/2 tsp
Salt to taste

Method of Preparation

1. Slice the Tindora into 4.

2. Heat oil in a pan. Add the hing. Then add the tindora. Saute for a couple of minutes.

3. Add 1/4 cup of water. Cover and cook in slow flame.

4. Add turmeric powder, chili powder, coriander powder and salt. Saute for another 2-3 min

Pasi Paruppu Sundal - Moong Dal Sundal with a twist!

Moong Dal is a popular Sundal for Navarathri. I have a made this version with a twist. Why not, right? You get bored after a few days of eating sundal with the same flavours. So the ginger will add a very different taste to this sundal and I have cooked the dal without adding much water. Sort of crunchy.



Ingredients

Moong Dal (Split Yellow Lentils) 1 cup
Ginger 1 inch piece
Green Chillies 2
Curry Leaves 1 sprig
Cumin 1/2 tsp
Hing a generous pinch
Turmeric 1/2 tsp
Water 1/2 to 3/4 cup

Oil and salt to taste

Method of Preparation

1. Soak the moong dal in water for 2-3 hours. This helps in quick cooking. Drain the water and keep ready.

2. Heat a little oil in a pan. Add the cumin, turmeric, hing, curry leaves, slit green chillies and chopped ginger.

3. When it sizzles add the moong dal. Stir well.

4. Add water little at a time and cook till the dal is cooked to your taste. You can make it as crunchy or as mashed as you like. Keep stirring occasionally to prevent sticking. This step should not take more than  5-10 min.

5. Add coconut and salt. Mix well. Cook in low flame for 2 more minutes.

Moong Dal Sundal - Paasi Paruppu Sundal is ready.

Sweet Corn Sundal

Sundal forms an integral part of Navarathri in south India. When it comes to Sundal, the first thing that comes to my mind is dried lentils and legumes. Mostly salt version is  made with a few that are made as sweet versions as well. When challenged with making something different for Navarathri by my group AGC, I decided to make a sundal that is not made by my mom or for that matter, that I have never eaten before. This is unique because it is not made with dried stuff but with fresh vegetable! Hope you enjoy this sundal!



Ingredients

Frozen Corn 1 cup
Coconut 2 tbsp
Cumin 1/2 tsp
Turmeric 1/2 tsp
Dry Red Chilli 1
Oil and Salt to taste

Method of Preparation

1. Steam corn in microwave for 2-3 min.

2. Heat oil in a pan. Add the cumin, turmeric and red chilli.

3. When it sizzles, add the corn along with some salt. Stir well.

4. Cook in low flame for 2 min.

5. Add coconut and saute for 2 more minutes.

Corn Sundal is ready!

Kachumber - Simple Indian Salad

Kachumber is basically a very simple Indian Salad. The dressing is nothing but lemon juice. Just slices/chop the veggies, toss it with lemon juice and salt. Garnish with coriander leaves.

Another dish that I served with the Gujarati Thali



Ingredients

Onions 1/2 cup sliced
Tomatoes 1/2 cup finely chopped
Cucumber 1/2 cup sliced
Green Chilli 1 finely chopped
Lemon Juice 1 tbsp
Coriander Leaves 2 tbsp
Salt to taste

Method of Preparation

1. Chop all the veggies as described above.

2. Toss it with lemon juice and salt. 

Batata Nu Shaak - Gujarati Potato Curry

A very simple Potato Dish prepared in the Western State of Gujarat. I made it as part of the Gujarati Thali. Check it out for all other dishes from the cuisine.

Recipe given to me by Vaishali



Ingredients

Potato 4 cubed (no need to peal)
Tomato 1 chopped finely
Oil 2 tbsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Hing a little
Turmeric Powder 1/2 tsp
Red Chilli Powder 1 tsp
Cumin Powder 1 tsp
Coriander Powder 1 tsp
Sugar 2 tbsp
Salt to taste
Coriander Leaves to garnish

Method of Preparation

1. Heat oil in a pan. Add the mustard seeds.

2. When it sputters, add the cumin seeds, hing.

3. When it sizzles, add the cubed potatoes. Saute for a couple of minutes.

4. Add the turmeric powder, chilli powder, cumin powder and coriander powder. Saute for another minute.

5. Add the chopped tomatoes, sugar and 1 cup of water.

6. Cook in low flame till all the water is absorbed and the potatoes are cooked.

7. Garnish with finely chopped coriander leaves.

Serve with some warm rotis. 

Beetroot Stir Fry - Just 2 ingredients and 2 spices

Who says kids won't eat vegetables. They will as long as it is prepared in a way that they will love. We do not eat meat at home and so most of our sides have veggies in it. And I love those sides. But even I find it difficult to eat steamed veggies without spices. This is my attempt to make a simple stir fry without using all elaborate ingredients associated with Indian Dishes.

Believe me you will have kids asking for seconds.



With this post I am planning to start a series of posts with the Theme - Indian Food with Minimal Ingredients. The aim is to use minimal ingredients without compromising the taste. When some one wants to try making Indian food, they should not have to go shopping for 20 different spices (which many Indian dishes have). Trick is to know which are the key ingredients that bring out the flavour of the dish!

Another recommendation I have for someone trying to make Indian food is to go buy Spices in an Indian Store. Most cities now have one. You will find that the spices sold in Western Supermarkets/Shops are often over priced (3-4 times the value in Indian stores). So be adventurous and pop into an Indian store, ask for help and pick your spices and lets cook!



Ingredients

Beetroot 3
Onion 1
Cumin Seeds 1/2 tsp
Chilli Powder or Smoked Papprika 1/2 tsp (use 1 tsp for spicy)

Oil and Salt to taste

Method of Preparation

1. Finely chop the onions.

2. Peal and chop the beet roots.

3. In a pan, heat a little oil. Add the cumin seeds and let it sizzle.

4. Add the onions and saute till it starts to brown.

5. Add the chopped beets and give it a stir. Cook covered till the beets are almost cooked.

6. Add some salt and chilli powder as required. Mix and cook for a few more minutes.

Serve as a side dish with rice or any dinner!