SOYA BEAN DRY SUBZI

Soya bean dry subzi is made with soya beans, onion and masalas.  This can be served as a side dish for dal rice, sambar rice or for phulkas along with dal.  Though it is a healthy dish, i do not like much this some how still I prepare once in a month for the benefit of calcium.

BEETROOT STIR FRY, BEETROOT PORIYAL; DRY SUBZI

I have already posted beetroot subzi    this is yet another version of dry subzi made  out of beet root.  I prefer to eat the beetroot subzi with curd rice specially.  I happened to eat this subzi recently at Ayyappan Temple along with hot rice, sambar and rasam.  Since I liked it very much, I prepared it with slight variation.  Normally, in South Indian Poriyal, coconut along with red or green chilli, cumin seeds are coarsely ground and added in the subzi.

LAUKI SUBZI, DUDHI SUBZI

Luaki or Dudhi or Bottlegourd is very good for health.  It helps in controlling the diabetic, weight and inflammation in liver and kidney.    Lauki juice consumed in empty stomach helps in   curing the urinary tract infections.  A very simple and tasty subzi made out of this goes well with rice, chapati is presented for you today.

MIX VEGETABLE DRY SUBZI

Mix vegetable dry subzi I made for serving along with hot roti yesterday.  Since we are mixing almost all the vegetables, you are filled with protein, carbohydrates, vitamins, minerals etc.  It is a very simple, easy subzi to make and goes well as a side dish for rice and curry and with roti.  I filled the same in vermicelli dosa which I made today for breakafast.

SEMA KI SUBZI, LONG BEANS SUBZI, KARAMANI SUBZI

Normally, the long beans are used in making olan, thoran etc. by South Indians.  It is boiled with salt, turmeric powder and sun dried to make vathals.  But in Rajasthrani style this subzi is made with tomato and masalas and tastes really awesome.  This  subzi in Rajasthani Thali  is included for this month's International Food Challenge.  I got fresh bunch of this long beans yesterday from the market, so thought of making this subzi as none of my family members eat the olan, thoran made out of this.  This one was a hit today in our family except my son everyone had it.  Rajasthani foods are a bit spicy hence I have reduced the spice level according to our requirement.

KAVLECHI BHAJI, KAVLA SUBZI, ODABIRNI SUBZI

 Kavla is a leafy vegetable available in Maharashtra, Konkan &  Bengal. 

dry subzi is made out this with Onion, moongdal, tuvar dal  or chana dal with coconut and all.  It has a bland taste but I liked it hence posting the recipe today.

 It is a seasonal vegetable i.e. available during monsoon.  I had no clue about this vegetable till such time I went to the market and found this.  when I checked with the lady who was selling this, she said, subzi is made out of this and the name is Kavla.  She was not aware of the Hindi name.  When I checked with my servant, she said that it is an important vegetable during Rishi Panchami day that they have to make subzi out of it.  I thought in my mind that I picked up a very important leafy vegetable.  It has got some medicinal values as per the information available in the net.

LOTUS STEM SUBZI (KAMAL KAKKADI SUBZI), TAMARA KIZHANGU CURRY

 Lotus stem subzi is  also known as  Kamal Kakkadi, tamara kizhangu.  This root of lotus flower is also cooked in salt and chilli powder and dried and sold in almost all South Indian Stores is called Tamara Kizhangu Vattal.  It is deep fried in oil and served as a side dish for sambar, rasam and curd rice.

I was only aware of tamara kizhangu vattal till such time, one of my colleage who is a native of Uttarakhand brought some lovely pickle of this and i loved it.  another Sindhi friend of mine gave me the subzi made out of it and since then, whenever i get an opportunity to pick up some of these from D Mart, I never miss it.  I often make the subzi out of it though my children do not eat this.  They are very choosy and only selected items.

Now let us have a look at the ingredients of the subzi and some of the health benefits of this.

KADALA CURRY l BLACK CHICKPEAS CURRY l HOW TO MAKE KADALA CURRY

Black Chickpeas or Kadala Curry is made to serve along with Puttu in Kerala.  This is a famous breakfast.  The hot steamed putt along with Kadala Curry or Safed Elaichi Banana (Kunnan Pazham), Papad and Sugar.    Basically, my family members do not like this hence for me I  make it whenever I feel like eating the Puttu in coconut shell.

Coming to the Kadala Curry, the  masalas used by various people are different but here I am presenting a simple recipe.  You can try with the masalas of your choice too for variation.

Video:

PULI KUTHI UPPERI (STIR FRIED VEGETABLES WITH TAMARIND PULP)

When my aunty visited my place yesterday, we were discussing about the olden days recipes as she is also a very good cook and much interested in making and feeding her own children as well as grand children.  Though I am aware of the recipe and made it long ago, could not post it.

Puli kuthi upperi is made with certain vegetables viz. lady's finger, raw banana, green brinjal, flat beans, red pumpkin.  Colacasia leaf is also included in this and it is a main ingredient in this vegetable.

This tangy stir fried vegetable can be served as a side dish for dal rice, molagootal rice, rasam rice or as a side dish for chapati too.  It is a unique,  tangy,   recipe of Palakkad (Kerala State) enjoyed specially during rainy season when the colacasia leaf is available abundantly.  The lady's finger is also a unique one which we get long greenish, whitish in colour.

Puli kuthi upperi (stir fried vegetables with tamarind pulp)

Let us look at the recipe now:

PANEER BURJI

Paneer burji is a very simple dish, can be made very easily.  I made the paneer at home.

Paneer dishes  are liked by everyone especially when it is home made. The paneer made by me is with low fat milk. Paneer with some capsicum, onion and tomato is awesome.

This can be had as it is or can be served with toasted bread or as sandwich or with chapti, phulka etc.  It is a very simple, healthy and delicious dish which can be made very fast.

Paneer burji

Let us look at the recipe now:

METHI MUTTER MALAI

Methi mutter malai subzi is a mild subzi that goes along with chapati, roti, naan etc.  I love this subzi because it is not punchant.    My children too like this because it is a non spicy dish.  Methi, Green Peas  blended with the cashew,  onion  paste with  mild spices,  milk and fresh cream, - this  is really a mouth watering dish

Let us look at the recipe now:

TENDER METHI LEAVES SUBZI

For making tender methi subzi, you need around 5-6 tender methi bunch.  With onion and tomato and masalas, it tastes good with chapatti, roti, and as a side dish for rice.  It is easy to cook as it is very tender makes the subzi within 10 minutes.

As you are aware, methi has got medicinal value.    Fenugreek or methi leaves are very rich in vitamins and minerals and they get easily absorbed by the body. Some major ingredients include calcium, potassium, phosphorus, iron and dietary fiber in its naturally occurring form as in other vegetables. The availability of vitamin K is as good as spinach. The protein rich fenugreek leaves can be treated as a wonder herb. 100gms of fenugreek leaves contribute to about 50 calories of energy.

 

Let us have a look at it now.

Preparation time: 10 minutes

Cooking time : within 10 minutes

Serves : 2

Ingredients:

6 bunches of methi

1 tomato finely chopped

1 onion finely chopped

½ tsp chilli powder

1 tsp dhania powder

¼ tsp turmeric powder

¼ tsp cumin seeds

½ tsp garam masala

1 tsp ginger garlic paste

½ tsp sugar (optional for diet control people)

Salt

1 tsp oil

SPICE LEVEL ADJUST ACCORDING TO YOUR TASTE.

Method:

Untie the knots of the bunches and put them in water so that the mud, dirt and the skin of methi seeds in it settles down the water.

Remove and chop them finely.

Heat oil in  kadai , add the cumin seeds.

When it becomes slightly brown, add the chopped onion sauté for two minutes

Add the ginger garlic paste sauté till the raw  smell goes off

Add the chopped tomatoes, sauté till the tomatoes becomes soft.

Add the methi and sauté for another two minutes

Now add the chilli powder, dhania powder, turmeric powder, salt and mix well and cook for two minutes.

Add the garam masala, sugar, mix well

Serve hot with chapatti, roti and rice.

After trying this recipe, do give me your feedback  which will encourage me to bring out better recipes in future.

STUFFED CAPSICUM BASKET

CAPSICUM,  SHIMLA MIRCHI, KUDAMULAGU  is also known as bell pepper, pepper, jalapeno and chili, the capsicum is rich in beta carotene, capsaicin and vitamins A and C, which are good for preventing a host of diseases, including live disease and impotency. This tangy vegetable is not only used for its medicinal properties, but the strong, spicy flavor is a great culinary ingredient. Chopped into narrow slices, this vegetable tastes great as pizza topping, can be cooked into curries and can be used as seasoning.

Capsicum stuffed basket is prepared  with the filling  made out  of onion, tomato, paneer (home made with less fat milk) and masalas like chilli powder, garam masala.  It is a diet friendly subzi for chapati  as very less oil is used and cooked in microwave. 

The speciality of this dish is very less oil is used in it.



stuffed capsicum

Let us look at the recipe now:

MASOOR SPROUTS SUBZI

Sprouts can be added in salad or make subzi out of it.   Sprouting is the practice of germinatingseeds to be eaten raw or cooked.  This can be prepared at home.  Sprouts are said to be rich in digestible energy, bioavailable vitamins, minerals, amino acids, proteins etc.  These nutrients are essential for the human body.

masoor sprouts

MASOOOR SPROUTS SUBZI

PUMPKIN SUBZI (DIET FRIENDLY) NO ONION, GARLIC,MASALA

Pumpkin subzi, a diet friendly subzi   prepared without much masala  who cannot consume masalas, onion and garlic.  The reason for making this is  I was late from office and my family  members were very hungry.

Since I want to cook very fast, I prepared the same without wasting my time much indulging in preparing the masalas.

However, the subzi was quite tasty once in a while you can indulge in such recipes.

PARWAL SUBZI

In South India, we have not seen this vegetable growing anywhere.  After coming to Mumbai, I saw this in the market plenty and always wanted to buy the same.  But I was not knowing how to use it, I asked my Gujarati friend about it.  She told me that this can be used for making subzi, stew, soup, curry and sweet dish too.

Hence I purchased and made the subzi which is shared with you today.

Parwal is low in cholesterol and fats.   It is easy to digest and recommended for patients with weak digestion and those recovering from chronic illness.   It is an appetizer too.  It is  a good source of Vitamin A, B1, B2 & C and also   Contains minerals, like calcium, phosphorous, iron, copper and potassium.   It is is helpful in treating jaundice, liver problems, blood diseases and leprosy patients.    Beneficial in treating fever, skin infections, constipation and healing of wounds.

Parwal is also know as the pointed gourd.

PARWAL SUBZI

Parwal

 The fruits are green with white or no stripes. Size can vary from small and round to thick and long.   It thrives well under a hot to moderately warm and humid climate. The plant remains dormant during the winter season and prefers a fertile, well-drained sandy loam soil due to its susceptibility to water-logging.  It is used as ingredients of soup,stew, curry, sweet or eaten fried.

TINDA SUBZI (INDIAN BABY PUMPKIN, APPLE GOURD, INDIAN ROUND GOURD)

Once myself and my husband were together in the market, he asked me to buy this subzi.  I have never made this in my life so was bit hesitant to buy it.  Then the vendor told me that it is very good and  tasty.  So thought of trying making subzi out of it.

The tinda, also called Indian round gourd or apple gourd or Indian Baby Pumpkin, is a squash-like cucurbit grown for its immature fruit, a vegetable especially popular in South Asia. It is the only member of the genus Praecitrullus.  "tinda" is also called "tindsi" in rajasthan. In Marathi, it is called Dhemase.

The plant is, as with all cucurbits, a prolific vine, and is grown as an annual. The fruit is approximately spherical, and 5–8 cm in diameter. The seeds may also be roasted and eaten.
This unique squash-like gourd is native to India, very popular in Indian and Pakistani cooking with curry and many gourmet dishes. Green colored, apple sized fruits are flattish round in shape and 50-60 grams in weight. Plants are vigorous, productive and begin to bear fruits in 70 days after planting.

Can be confused with Tendli or Kundru due to similar sounding name from different languages and regions. Tinda in Punjabi or most North Indian Languages is "Indian Baby Pumpkin".

This vegetable tastes somewhat like   viz.  Dudhi or bottlegourd or lauki.

Preparation time: 15 minutes

Cooking time: 30 minutes

Serves 3-4

Ingredients:

250 gms Indian Baby Pumpkin or tinda

Indian Baby Pumpkin, tinda, apple gourd, indian round gourd

1 big red tomato finely chopped

1 big onion finely chopped

1 tsp dhania powder

½ tsp red chilli powder

½ tsp garam masala powder

½ tsp ginger garlic paste

¼ tsp cumin powder

¼ tsp pav bhaji masala

Turmeric powder

Salt to taste

Tempering:

1 tsp oil

1 tsp mustard seeds

1 tsp cumin seeds

Garnishing:

Chopped coriander leaves.

Method:

Wash and peel the skin of the tinda and cut into big cubes.

One tinda can be cut into four pieces to eight pieces depending upon the size.

If the seeds are very tender, you can put it as it is.  If the seeds are slightly bigger, better remove it.

Chop the onion and tomato and keep aside.(alternatively, you can puree the same)

Heat oil in kadai, add mustard seeds, cumin seeds and allow to splutter.

Add the onion and sauté for 2-3 minutes

Add the ginger garlic paste and sauté for one minute

Add the chopped tomatoes and cook till it is mushy.

Add the turmeric powder, tinda pieces, salt and sauté for 5 minutes.

Add the masalas except garam masala, and sauté for another 5 minutes.

Add 1 cup water, cover and cook the same till the tinda pieces are tender.

Check the salt, add the garam masala and switch off gas.

How to serve:

Serve garnished with coriander leaves with chapatti, rice.

While picking up the tinda, should ensure that the same is very firm.

The masalas used  by me are according to our requirement .  You may increase according to your spice level.

variation:  you can also add potatoes along with this.

THANKS FOR VISITING THE BLOG.  YOUR SUGGESTIONS ARE WELCOME.

CABBAGE SUBZI

Cabbage is an excellent source of Vitamin C and K. It provides fibre and manganese.  It is also a source of molybdenum, Vitamin B 6, potassium, thiamin (Vitamin B1) and calcium.

Cabbage juice is used in stomach ulcers. Gargle and swallo fresh cabbage juice to treat for sore throats.

We can make kootu with cabbage or stir fry subzi to serve along with rice, roti etc.  This can be used for making salads also.  My son does not like it over cooked.  If I make subzi for him, it should be crunchy.

cabbage subzi

RAJASTHANI BHINDI (OKRA, LADY'S FINGER, VENDAKKAYA)

Rajasthani Bhindi is a dry subzi made out of Bhindi with gram flour and masala.  You can serve this as it is or with rice as a side dish.

Few months back, I had gone to attend a party where I happened to taste this dish.  You will not believe, I forgot all other items and was concentrating only eating this stuff. 

I asked my Rajasthani friend  the recipe who is staying one floor above mine and made it on the next day being Sunday.  It was liked by all at home.  Since now a days, everyone is health cautious, fried items can be avoided.    But still once in a while chalte hai yaar  attitude can be adopted and enjoyed as the climate also demanded something hot, crispy, crunchy.  So the dish was made today which I am sharing with you.



Rajasthani bhindi

GREEEN CHILLI SUBZI

I happened to taste the green chilli subzi in  my cousin's place but she had made it with sour curd.  I thought of making some changes in it and tried the recipe according to my choice which I am sharing with you all.

Chilli subzi, when you hear the same, the first thing comes into mind, Oh! , it will be punchant, yes it is punchant little bit after all chilli it is. But with the other ingredients added in it can reduce the hotness of the chilli and ofcourse, you are having it with as a side dish only and not as a main dish.  

Once in a while you can try such kind of recipes and enjoy.


green chilli subzi