Browsing the "Side dishes" category...

tenDli fry

gherkin fry

I simply love this tendli-fry. The speciality of this fry is that the tendli is crushed rather than cut.
This allows the spices to enter the inside and also gives a unique taste as each tendli can be eaten whole.

tendlinew

Ingredients

  • tendli – about 15
  • Chilli powder – 1 teaspoon
  • Salt to taste
  • Oil for frying

Method

  • Crush each of the tendli with a small weight (crusher) so that the tendli is flattened out and breaks.
  • Now add salt and set aside for 2 minutes. Now squeeze the gherkins to get rid of the excess salt water.
  • Add chilli powder to taste and spread evenly.
  • Shallow fry on a tava with generous quantity of oil on a very low flame. Tendli takes a little longer to cook compared to most of the other vegetables. Serve with daal and rice.

Preparation time: 30 minutes

Posted 19 August 2007, 02:11 by Nayanatara Pai · Comment

crispy bhinDi fry

crispy bhindi fry

I tasted this dish in our office canteen and made a mental note to try it out sometime. I guessed the ingredients that might have gone into this dish and made it for today’s lunch. And believe me, it was yummy. An excellent side-dish for rice and daal.

Ingredients

  • Bhindi (Okra) – About 15
  • Gram Flour – About 4 tablespoons
  • Red chilli powder – 1 teaspoon
  • Asafoetida – to taste
  • Salt to taste
  • Oil for frying

Method

  • Cut the bhindi into thin long slices and set aside.
  • Mix together the other ingredients with a little water (make it a thick paste)
  • Now add the bhindis to this and deep fry on medium flame till it is crispy (starts turning brown)

Preparation time: 10 minutes

Posted 24 March 2007, 07:48 by Nayanatara Pai · Comment

mulangi phoDi

Radish fry

The phodis are eaten as a side dish with rice and any curry. The phodis can be made with virtually any kind of vegetable like potato, raw banana, brinjal,okra etc etc. Earlier I had posted about bittergourd phodi . Traditionally rava will be added to make the phodis crispy. But in this mulangi phodi I have not used rava. And believe me even people who dont like radish will love this phodi.

Ingredients

  • 2 Radish
  • Red chilli powder – 1 teaspoon
  • A pinch of turmeric
  • Oil for frying
  • Salt to taste

Method

  • Peel the outer skin of the radish and cut vertically into long slices.
  • Now add salt, chilli powder and turmeric. Mix well.
  • Shallow fry on a pan with little oil on both sides (on a low flame) for about 10 minutes.

Preparation time: 10 minutes

Posted 18 January 2007, 05:28 by Nayanatara Pai · Comment [3]

ananas sasam

pineapple sidedish

This sasam has a sweet-sour taste and I absolutely love it. It is one more of the typical konkani dishes. Aambya sasam is made with mangoes, ananas-aambya sasam is made with a combination of mangoes and pineapple. Here I have used only pineapple, hence ananas sasam.

Ingredients

  • Pineapple cut into small pieces – 1 cup
  • Grated coconut – 1 cup
  • Red chillies – 4 to 5
  • A pinch of tamarind
  • A little jaggery
  • Salt to taste

Method

  • Grind the coconut, chillies, tamarind and jaggery with a little water (to the consistency of chutney)
  • Now add salt to taste and the pineapple. (If the pineapple is very sour, add more jaggery)
  • Serve chilled with rice and curry.

Preparation time: 10 minutes

Grapes (both white and black) can be added to enhance taste and colour. Green chillies can also be used in place of red chillies. In that case, add sugar instead of jaggery.

Posted 5 December 2006, 02:28 by Nayanatara Pai · Comment

valasangi upkari

beans sidedish

Valasangi is very widely used by the konkanis. It is called alsande kaayi in kannada and yardlong beans in english.
I took photo of this beans, made the dish but forgot to take the picture of the ‘finished product’ :(

Ingredients

  • Valasangi cut into small pieces – about 2 cups
  • Green chillies – 3 to 4
  • Mustard – 1 teaspoon
  • Grated coconut – half cup
  • Curry leaves (optioal) – a few
  • Oil
  • Salt to taste

Method

  • Heat some oil in a kadai.
  • Add mustard. After it stops sputtering, add the curry leaves and the beans.
  • Add some salt and fry on a low flame for a few minutes
  • Now add sufficient quantity of water (about a cup) and cook till the beans are soft.
  • Just a few minutes before all the water drains, add the grated coconut and mix well.
  • Serve as a sidedish with rice and curry.

Preparation time: 10 minutes
Cooking time: 15 minutes

Posted 16 November 2006, 05:20 by Nayanatara Pai · Comment [4]

beans pachaDi

beans sidedish

This is a very easy-to make pachaDi. Bittergourd can be used instead of beans to make karate-pachaDi.

Ingredients

  • Beans – about 15
  • Onions – 1
  • Grated coconut – half cup
  • Green Chillies – 2
  • Salt to taste
  • Oil for frying

Method

  • Chop the beans very finely and fry with a little oil and salt till the beans are cooked.
  • To this add finely chopped onions, chillies and the grated coconut.
  • Serve as a side-dish with rice and any curry.

Preparation time: 10 minutes
Cooking time: 10 minutes

Posted 12 November 2006, 10:58 by Nayanatara Pai · Comment

Parval phoDi

parval sidedish

I am very fond of parvals… I was not able to get the English name for this. Parvals look like gherkins/tenDli but are much bigger and have a thicker skin. Also, they taste like phagil… another vegetable very popular among the konkanis. I have not tried any other sidedish with this parval but I simply love this simple fry.


Ingredients

  • Parval – about 7 to 8
  • Chilli powder – 1/2 teaspoon
  • Salt to taste
  • Oil for frying

Method

  • Cut parval into long slices. You could probably make 3 slices out of each parval.
  • Add salt and chilli powder to this and mix well.
  • Shallow fry on a pan on both sides with enough oil till it becomes soft (for about 15 minutes on a low flame)
  • Serve with rice and daal or any other curry.

Preparation time: 10 minutes
Cooking time: 15 minutes

Posted 10 October 2006, 10:30 by Nayanatara Pai · Comment [5]

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