Broccoli cauliflower peas curry

One day I had a few pieces of left out broccoli after making usili, little cauliflower florets and frozen peas. I wanted to use them together before buying groceries. Then I made a simple Indian curry and it tasted very good. The broccoli got the goodness of cauliflower and peas, which made it more delectable. I am sure you all will enjoy this curry just like us:)

Ingredients:
Cauliflower - 1 cup (chopped)
broccoli - 1 cup (chopped)
green peas - 1/2 cup
oil / butter - 1 tbsp
fennel seeds - 1 tsp
cinnamon - 1 inch
cilantro , mint - few leaves
garam masala powder - 1 tsp
thick plain Indian yogurt - 3 tbsp
cumin powder - 1/4 tsp
turmeric powder - 1/8 tsp
salt - to taste

To mince coarsely:
onion - 1/2
garlic - 4 cloves
green chilly - 3

Method:
Heat oil in a wok. Add fennel, cinnamon and as fennel gets red, add minced items. Saute for a minute.
Then add chopped cauliflower, broccoli, peas, turmeric powder, salt, garam masala powder.
Cook covered till everything gets tender crisp.
Then add cumin powder, yogurt and stir well to get a thick curry.
Switch off. Garnish with chopped cilantro and mint.

Serving suggestions:
Serve as side dish with rice or roti.
Tastes good with naan, flour tortilla etc.

Note:
Yogurt can be replaced by coconut milk and lemon juice at the end. Don't heat after adding lemon juice.

Avarakkai varuval (broad beans fry)

Usually my veggie stir fries used to be less spicy and less oily. But here is a spicy recipe for a simple stir fry with broad beans. We can substitute avarakkai with snow peas (tastes almost same).

Spicy Avarakkai Varuval.

Ingredients:
Broad beans (avarakkai) - 250 gm
sesame oil / olive oil - 3 tbsp
fennel - 1 tsp
shallot onion - 2
red chilly powder - 1 tsp
cumin powder - 1/4 tsp
turmeric powder - 1/4 tsp
curry masala powder - 1 tsp
curry leaf - 1 sprig
salt - to taste

Method: 

Wash the broad beans (avarakkai) very well. Remove the two tips and thick fiber in edges. Slice the broad beans as thin as possible.
 Heat oil in a wok and fry the fennel seeds till red. Then add the finely chopped shallot and fry till it wilts. Add the chopped broad beans and cook covered in low heat for 5 minutes. Stir in between. Add the salt, curry leaf, all the powders mentioned above. Sprinkle a tbsp of water and cook covered for 2 minutes. Switch off.
Avarakkai varuval is ready!

Serving suggestions:

Serve as side dish with sambar rice or any rice.
Makes a good side dish with chapati.
I serve some raitha also with this fry and chapathi.

Cauliflower masala fry.

Here is a cauliflower fry I usually make as side dish for chapati.

Ingredients:

Cauliflower - 1 (400 gm)
oil - 1/4 cup or little more
shallot onion - 4
garlic - 5 cloves
ginger - 1 inch
fennel seed(sombu)- 1 tsp
cinnamon - 1 inch
red chilly powder - 1  tsp
garam masal powder - 1 tsp
coriander powder - 1 tsp
turmeric powder - 1/4 tsp
cumin powder - 1/2 tsp
salt - to taste

Direction:

Wash the cauliflower and cut it into small pieces.
Mince the onion, ginger and garlic in a chopper.
Heat oil in a thick bottom wok.
Add fennel seeds, cinnamon.
When the fennel turns red, add the minced onion, ginger, garlic and saute for a few seconds.
Then add the chopped cauliflower and stir well.

Then put all the powders mentioned above and salt.
Cook covered in low flame till the cauliflower shrinks and raw smell vanishes.
Cauliflower fry is ready!

Serving suggestions:

Garnish with finely chopped coriander leaves (cilantro) before serving.
Serve as side dish with roti , chapathi , sambar rice or curd rice.

Note:

The oil and spices in the recipe may seem more, but it will make the chapati interesting.
If prepared as side dish with rice , we can reduce the spice and oil.
The left over cauliflower masala can be used as stuffing to make gobi paratha.

Collard greens stir fry

From the start of March month, we can see a whole green look in USA because of St.Patrick day (Mar, 17). Its a tradition to wear a lucky green T-shirt or a shamrock logo for this festival. I can see everything green here in TV and streets ranging from T-Shirts, shamrocks, beads, hats, scarfs, face painting, hair colors, cakes, green thinking, green ads etc:) While we both are also getting green, I wanted my blog to have a green dish in its menu card too:) Here goes my collard greens stir fry with peanuts.

Happy St.Patrick day!

Ingredients:
collard greens - 15 leaves.

To temper:

Mustard - 1/2 tsp
onion - 2 tbsp
garlic - 3 cloves
sesame / coconut oil - 1 tbsp

To grind:

grated coconut - 2 tbsp
ground nut - 20 numbers
rice - 1 tsp
fennel seed - 1/2 tsp
dry red chilly - 2

Method:

Rinse the collard greens and remove the mid stem. Chop finely.

Dry roast the peanut and remove the skin by rubbing. Crush it to very-coarse pieces (using a mixie or chopper).
Dry roast the rice, fennel seed, red chilly, till rice puffs. Coarsely powder it.
Keep the powders aside.

Heat oil and add mustard seeds. Add the chopped onion, garlic and fry for few seconds. Then put the chopped greens and cook covered in low heat along with a few tbsp of water. After it gets cooked add required salt. Before switching off put the prepared powders, coconut and stir in high heat for a minute.

Collard green peanut stir fry is ready!

Serving suggestion:

Serve as side dish with roti or chapati or rice.

Paneer mattar masala

Paneer mattar masala is a curry with Indian cottage cheese and green peas. Paneer means Indian cheese and mattar stands for green peas. This is a lesser spicy curry of Indian vegetarian cuisine. Most common among North Indians and admired by all.

Long back I tasted it in 'DATA udipi hotel' in Nesapakkam, chennai along with parotta for the first time. After that, that restaurant became a regular for us while in that location. Eating out was not a common thing in my birthplace and so after marriage , Xav took me to many restaurants of Chennai. Even though not a big restaurant, it was the first that comforted me with chole poori and relieved my home sick feeling after marriage. They used to sell a kind of sweetened betel leaf named 'paan' and it was a lot of fun for me to take a piece of paan while going home. I have heard that those paan may spoil the teeth . So ask the pan maker to carefully prepare it without any lime (sunnambu) , otherwise we may end up with red mouth:)

Recently one day I prepared this curry for Xav's lunch along with chapathi and some curd rice. We absolutely love this dish with 'Indian store bought' frozen parotta too and remembered those great days.



Ingredients:
Paneer -100 gm (chopped 2 handful)
green peas (fresh / frozen) - 1 cup

For masala to grind:
oil - 1 tbsp
Tomato - 2
onion - 1 (big)
ginger - 2 inch
garlic - 5 cloves
cashew - 5
cinnamon - 2 inch


others:
Red chilly powder - 1 tsp
garam masala powder - 1 tbsp
coriander powder - 1 tbsp
Turmeric powder - 1/8 tsp
salt - to taste
cilantro - a handful
dried methi leaves  - 1 tbsp
butter - 1  tbsp
cumin - 1 tsp

Method:
Heat oil in a wok. Chop the paneer into 1 inch size cubes. (Fry the chopped paneer till golden brown and keep aside - Optional).

Then fry the cashews, cinnamon, onion and fry till it becomes golden brown. Also add ginger garlic and fry for 1 minute. Let everything cool.

Cook tomato with 1 cup water till mushy. (I microwaved it for 3 minutes). Let it cool.

Grind the onion, cashew, spices, tomato together into a fine paste along with the water from cooked tomato.

Heat the wok and fry a bay leaf, cumin .

Add the ground paste, coriander powder, turmeric powder, red chilli powder, garam masal powder, salt and bring it to a boil. Then add the green peas and cook completely. Reduce flame and cook covered for 10 minutes.

As the raw smell vanishes and oil starts showing up add the fried / chopped paneer and mix well.
Keep it in low flame for 5 minutes and switch off.

Garnish with finely chopped cilantro and kasuri methi.

Paneer mattar masala is ready!

Serving suggestions:
Serve hot with chapati or paratha.

Note:
No need to fry the paneer. It is optional only.
If needed add a tbsp of brown sugar to increase the taste.
I add one cooked potato to this dish to give more thickness to the curry.

Side dish for chapthi - Round up !

I am very glad to release the roundup for my Second event 'Side dish for chapathi'.
Because of all your participation and encouragement this has become a great success.
Total entries are 384.
(Vegetarian entries = 332 and Non vegetarian entries = 52)
The round up has been released in 6 parts, out of which, one episode is purely dedicated to non-vegetarian items for your convenience.

Click to see the round up!

Non-veg Round up:

1. Side dish for chapathi roundup.(Non vegetarian)

Vegetarian Sides for chapathi:

1. Side dish for Chapathi roundup - Part 1
2. Side dish for Chapathi roundup - Part 2
3. Side dish for Chapathi roundup - Part 3
4. Side dish for Chapathi roundup - Part 4
5. Side dish for Chapathi roundup - Part 5


My sincere thanks to all those who sent their kitchen treasures to the event. Also I thank those visitors who make the event more enjoyable by their sweet comments.

I have tried my best to check and publish all the entries. But my apologies if something got missed. Do drop a comment and I will do the needful.
(event mail id: vikiskitchen@gmail.com)

I am dedicating this event to all the foodies out there.

Here comes the round up with all those adorable pictures and recipes.
Enjoy the round up and Happy cooking !

Side dish for chapathi (Veg) - I

I am glad to release the round up for the event 'Side dish for chapathi- part 1'.

The result is as follows:
Total entries are 384.
(Vegetarian entries = 332 and Non vegetarian entries = 52)

My sincere thanks to all those participants who have sent their kitchen treasures to the event. Also I thank those visitors who make the event more enjoyable by their sweet comments.

I have clubbed the entries in a possible alphabetic manner and releasing the round up in 6 episodes . Out of which, one episode is purely dedicated to non-vegetarian items for your convenience.

My apologies for my delayed acknowledgments and replies due to some personal reason. Please excuse and point me out if I can do anything better.
I have tried my best to check and publish all the entries. But my apologies if something got missed. Do drop a comment and I will do the needful.
(event mail id: vikiskitchen@gmail.com)

I am dedicating this event to all the foodies out there.

Here comes the round up with all those adorable pictures and recipes.

Enjoy the round up and Happy cooking !

Potato Cabbage Kofta curry from Anu Ramesh of Anu's kitchen.
Spicy Mushroom masala from Anu Ramesh of Anu's kitchen.

Thanks Anu.

Fried aaloo pyaz paneer From Arti Agarwal of Breakfast to Dinner.
Paneer Kofta Curry from Arti Agarwal of Breakfast to Dinner.

Thanks Arti .

Cauliflower with peas kurma from Aruna of Veggie Paradise.

Thanks Aruna.

The Following entries are from Anu Radha of Anu's Yummy recipes.
Veg Makhan
Green Beans Stir Fry
Egg plant Curry
Lima Beans Curry
Spicy Okra Masala
Fried Tofu In Spinach Leaves
Ridge Gourd Sabzi

Thanks Anu Radha.

Cauliflower fry from Aruna of Veggie Paradise.
Cauliflower with peas kurma from Aruna of Veggie Paradise.
Channa Dhal Chutney from Aruna of Veggie Paradise.

Thanks Aruna.

Black chick peas and spinach curry from Ashwini of Ashwini's spicy cuisine.

Thanks Ashwini.

Palak Gobi from Of Aysha of life Today.

Thanks Aysha.

Dum Aloo Curry from Chaitra of Aathidhyam

Thanks Chaitra.

Easy Tomato gravy, potato capsicum curry and fried gram dal- coconut powder from Chitra of Ratatouille.

Thanks Chitra.

Malaysian style Mix veg curry from Rupali of Chakhlere.

Thanks Rupali.

Vegetable Jalfrezie from Divya Vikram of Dil Se.
Chili Tofu from Divya Vikram of Dil Se.
Punjabi Chole from Divya Vikram of Dil Se.

Thanks Divya.

Mattar Paneer from Divya Vikram of Dil Se.
Palak Tofu from Divya Vikram of Dil Se.
Easy Peas kurma from Divya Vikram of Dil Se.

Thanks Divya.

Bhagare baingan from EC of Simple Indian food.

Thanks EC.

Beetroot and potato sabzi from Faiza Ali of Faiza Ali's kitchen.

Thanks Faiza.

The below entries are from foodie girls:
Potato and drumstick.
Simple Quick tendli.
Aachari vegetables.
Masala mushroom from Kanchan (foodie girl).
Doodhi kofta from Naina (Foodie girl).

Thank you gals.

Aambat Batata from G.

Thanks G.

The following entries are from Gita Jaishankar of Gita's kitchen. Please click to see the healthy entries.
Baked vegetable manchurian.
Black chick peas curry.
Quick and easy moong dhal with red amaranth leaves.

Thanks Gita.

Tofu and peas masala from Gita of Gita's kitchen.

The following entries are also from Gita Jaishankar of Gita's kitchen. Please click to see her healthy entries.
Palak tofu.
Red bell pepper dhal.
Vegetable kurma.
Soya gravy.
Soya peas fry.


Thanks Gita.

Palak Paneer from Hema of Salt2taste.

Thanks Hema.

Mix-vegetable Do pyaza from Indrani of Appyayan.
Masala Brinjal (spicy eggplant curry)from Indrani of Appyayan.

Thanks Indrani.

The following entries are from Jaishree of 'Ruchi'.

Baingan Bhurta
Baghara Baingan
Corn Capsicum Masala

Thanks Jaishree.

This slide is dedicated to Jaishree of 'Ruchi'. Please click to see the adorable entries.

Green Banana Fry
Kadhai Vegetable
Radish Leaf Sabji
Kadhai Babycorn
Tendil Sabji
Kurma
Masala Dal
Mixed sprout curry
Peas Masala
Moong Dal Balls In Gravy
Rich Kaju curry

Thanks Jaishree mam.

Note:
As per many of my friends' requests I am accepting lateral entries from today.
So if you are eager to include any of your recipes here , please drop the URL of your post in the comment column. I will be glad to accept them as lateral entries.
There is no time line for that.
Non bloggers can send it to my mail id: vikiskitchen@gmail.com

Side dish for chapathi - Part 3

Here comes the third part of the Vegetarian side dish for Chapathi event. My heartfelt thanks for my friends who made this event a great success by their delicious entries and wonderful ideas / comments. Enjoy cooking!

Vellore mullu kathirikkai serwa from Preeti Kashyab of Relishing recipes.

Thanks Preeti.

The following entries are from Prathiba of The chef and her kitchen.
Aloo mattar
Aloo Palak
Babycorn Capsicum curry
Bagara Baingan
Dum aloo
Paneer Bhurji
Rajma
Kala Channa masala
Methi mattar malai
Mixed vegetable saagu

Thanks Prathiba.

The below entries are from Priti of Indian khana.
Dum Aloo
Paneer Jalfrezi
Rajma
Chole

Thanks Priti.

The below entries are from Priya suresh of Priya's easy N tasty recipes.
Lauki N Black-eyed peas Kurma
Spicy Potato Thokku
Spicy Bottlegourd Chutney
MW Aloo Matar
Gobi Masala
Chettinad Mushroom Kurma
Chettinad Mushroom Kurma
Malaysian Spicy Okra Kheema
MW Paneer Masala

Thanks Priya.

Chowli Curry from Purva Desai of Purva's Daawat.

Thanks Purva.

Gobi Masala from Raaji of Raaji's Kitchen

Thanks Raaaji.

Baingan Bartha from Radhika Vasanth of Food for 7 stages of Life.

Thanks Radhika.

Sorakaya koora from Raje of Veggie Haven.

Thanks Raje.

The following entries are from Rak of Raks kitchen.
Baby Corn Korma
Whole green gram dal
Brinjal Curry
Dal Makhani
Butter paneer masala
Cauliflower peas korma
Tomato gravy

Thanks Rak.

Baingan Bharta (Eggplant curry) from Ramya Kiran of The cook's collection.

Thanks Ramya kiran.

Ramya of vegetarian planet presents the following entries.
Kadai vegetables
Vegetable Kolhapuri
Mushroom pepper fry
Mushroom Do pyaaza

Thanks Ramya.


Chettinad paneer fry from Rekhashoban of Rekha's recipes.

Thanks Rekha.


Bindi-Do-Pyaza from Renu of Renu's kitchen.

Thanks Renu.


Malaysian style Mix veg curry from Rupali of Chakhlere.

Thanks Rupali.

Sailaja of Sailaja's kitchen presents the following entries.
Black eye bean & Potato gravy
Mushroom & Methi fry
Potato chops
Tofu Fry

Thanks Sailaja.

The following entries are from Sandhya Hariharan of Sandhya's kitchen.
Dry Soya Chunks Curry
Dal Tiranga
Chole Puri with Onion-Cucumber Raitha

Thanks Sandhya.

The below recipes are from Sanghi of Sanghi's Tasty bites.
Spicy tofu cauliflower greenpeas curry
Tofu Tomato Curry
Chappathi White Kuruma
Spicy Tomato Kuruma
Potato Peas masala

Thanks Sanghi.

Next comes the entries from Sapthanaa Balachander of Passion4cooking.
Pavvakkai pirattal
Peas potato kurma

Thanks Sapthanaa !
Not only these two, Sapthanaa has more surprises in the next post:)

Happy cooking !