Showing posts with label Side Dish. Show all posts
Showing posts with label Side Dish. Show all posts
Showing posts with label Side Dish. Show all posts
Showing posts with label Side Dish. Show all posts

Colcannon#Foodieextravaganza

This traditional Irish food staple, Colcannon, an essential Irish St. Patrick's Day potato recipe it’s a mixture of creamy mashed potatoes with veggies.
Ingredients
1 Cup Shredded Cabbage
3 Medium Potatoes
1 Leek  - chopped

½ Cup  Green Peas - boiled 
A Pinch of Nutmeg powder
1 Tablespoon Heaped Butter

1 Tablespoon Level All Purpose Flour 
250 to 300 Ml Milk 
Salt to taste
Black pepper powder  to taste
3 Tablespoons Grated Cheddar cheese

Method

Boil the potatoes till they are  are fork tender. Peel them and then grate or use a ricer, keep them aside. 

In a heavy bottom pan add the butter, flour and roast till flour for 3 to 4 minutes  or till it releases an aroma.  Add the milk and make a thick smooth sauce.   Add the veggies and cook till they are  wilted  or for 3 -4 minutes. 
Keep stirring continuously  till the sauce thickens. Add the black pepper, nutmeg powder,  cheese.  Taste for salt and then add the mashed potatoes and stir it till thoroughly mixed.  
Serve it immediately garnished with chopped scallion greens, a dash of nutmeg and black pepper powder. 
 This is the ultimate comfort food, its creamy and delicious.
Labels: Irish, Ireland Vegetarian, Foodie Extravaganza Party, Cabbage, Potato, Green Peas, Leek, Butter, Flour, Cheddar Cheese, Savory, Side Dish, Salads, Continental Cuisine 
March 17 is National Irish Food Day, or National "Eat Like an Irishman" Day. My #FoodieExtravaganza friends and I are all sharing Irish themed recipes to celebrate! Karen of Karen's Kitchen Stories, is our host. Check out this collection of recipes celebrating Irish food:
Beef and Smoked Sausage Cabbage Rolls from Food Lust People Love
Colcannon from Sneha's Recipe
Colcannon (Irish Potatoes and Cabbage) from Caroline's Cooking
Cold Irish Day Cocktail from Our Good Life
Dublin Coddle - Irish Bacon, Sausage, and Potato Stew from Karen's Kitchen Stories
Instant Pot Dublin Coddle from A Day in the Life on the Farm
Irish Cheese and Walnut Biscuits from Simply Inspired Meals
Irish Coffee from Tara's Multicultural Table
Mushy Peas from Pandemonium Noshery
Shepherd's Pie from Palatable Pastime
Traditional Shepherd's Pie from Cookaholic Wife

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Dahiwale Aloo ki Sabzi

Dahiwale aloo is nothing but potatoes in yogurt gravy.  This  is a very creamy and flavorful gravy.  Its quick easy and tastes delicious.
Ingredients
For the  Aloo 

10 - 12    Peeled Baby Potatoes
1/2 
Teaspoon Cumin seeds
1/2 Teaspoon Mustard seeds
1/2 Teaspoon Onion seeds 
1/2 Teaspoon Fennel seeds
1/4 Teaspoon Asafoetida
2 Bay leaves
3 Cloves
1 Stick Cinnamon
A Sprig Curry leaves
1 Green Chilly - slit
2 Teaspoon Red chilly powder
1 1/2 Teaspoons Coriander Cumin powder
1/4 
Teaspoon Turmeric powder
1 Cup Yogurt - whisked
2 Tablespoons Ghee
Salt to taste
For The Garnish

2 to 3 Tablespoons Coriander leaves - chopped
Method 

Heat the ghee in a kadai/pan,  add the cumin seeds, mustard seeds, onion seeds, fennel seeds and asafoetida. When the seeds crackle, add the bay leaves, cloves, cinnamon, curry leaves and green chilli and sauté for a few seconds.
Add the potatoes, chilli powder, coriander-cumin powder, turmeric powder, salt and sauté till the masala coats the potatoes evenly. 

Add ½ cup of water and bring to a boil.
Add the curds and bring to a boil while stirring continuously so that the gravy does not split.
Garnish with the coriander. Serve hot as a side dish or have as a main course meal with rotis, naan or paratha.
My Notes


As this gravy cools, potato will absorb some of it, so serve hot. If serving later then add a little more water and make a thin gravy. By the time you reheat/serve, you will still have some gravy left.
Labels : Baby Potatoes, Vegetarian, Yogurt, Main course, Side Dish, Gluten free, Vrat, Jain food, No Onion No Garlic

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Tabbouleh Salad

Tabbouleh is made using Bulgar. Bulgar is broken wheat that has been partially cooked. It’s an ingredient  used in many Middle Eastern and Mediterranean dishes. Tabbouleh is a very versatile salad. This simple and takes very little time to make.
This is  great potluck and summer picnic side-dish. 
I have paired this Tabbouleh Salad with Heart Salmon Cakes. This also makes a perfect combo with Seafood, Grilled Meat/ Chicken or Seekh Kebabs, wraps, or grilled veggies and almost any thing you wish.
Ingredients
For the Bulgur
½ Cup Bulgur
1 Cup Water
1 Teaspoon Extra Virgin Olive Oil
Salt and Black Pepper to taste
Other Ingredients

½ Cup Parsley - finely chopped
2 Tablespoons Mint Leaves - torn
2 Cucumbers - chopped
10 - 12 Cherry Tomatoes - chopped
1 Medium Red onion - finely chopped
1 Cup Pomegranate seeds
A few Romaine Lettuce - chopped
A Few Basil Leaves - torn
For the Dressing

A Juice of one big  Lemon
3 Tablespoons Extra Virgin Olive Oil
1/2 Teaspoon Salt or  to taste
1/4 Teaspoon Freshly Ground Black Pepper

Method

For the Bulgur
In a sauce pan add the water and Bulgar, season the water with salt, pepper and a drizzle of extra virgin olive oil. Bring it to a boil, cover and simmer for 10 minutes, or till Bulgar is cooked through. When cooked take it off flame and fluff it with a fork. Leave at room temperature or in the refrigerator for two to three hours, so that the Bulgar can continue to absorb any extra liquid and swell.

For the Dressing

In a small glass jar or a bowl, combine lemon juice, extra virgin olive oil, salt and pepper. Shake well to combine all the ingredients.
To Assemble

 In a large mixing bowl, add Bulgar ,onions, tomatoes, cucumber, half of the herbs and pomegranate seeds. 

Pour the dressing over the salad and mix well. Keep this in the refrigerator to chill.  
Spoon the  salad on to a serving bowl garnish with  remaining herbs, pomegranate seeds and  chopped cherry tomatoes. Serve and enjoy.

My Notes

You can keep tabbouleh refrigerated in a tight-lid container for 2 days or so. It’s important to try and drain some of the juice out before refrigerating leftover.

Labels : Main Course, Salads, Side Dish,  Mediterranean, Vegan

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Potato Hearts#Foodieextravaganza

Today is  event day for Foodie Extravaganza  our  Host is Anne Lawton. Since February 8th is National Potato lovers day  she asked us to share our favorite  recipe. Thank you Anne for hosting this month's event.

These potato hearts are pan fried. Made these as starter for girls who came home to practice for the Mehendi dance. 

Ingredients 
6 Large Potatoes
1/4 Cup Olive oil
1 Teaspoon Salt
1 Teaspoon freshly ground pepper
1 Teaspoon Mixed Herbs
½ Teaspoon Paprika powder
Juice of Half a Lemon

Method

Fill a pot with about 2 liters of water, add a tablespoon salt, bring to boil, then reduce heat to gentle simmer.
In the meantime peel potatoes, slice them, into 1/4 inch thick slices, then take a small metal cookie cutter and cut into hearts,  and keep aside. 
Cut out as many hearts as you can. 
Cook potatoes in simmering water for just 2 minutes, drain potatoes and let them cool slightly  and  coat them in oil.
Combine all the ingredients for the marinade, coat the potatoes, let it sit for 10 minutes.

Then heat a non stick pan  and pan fry them till golden on both sides. 
Serve hot.  These are really yum and  do not require any dipping sauce.  Potato Hearts will vanish as they are being served, be sure of that.
Labels: Foodie Extravaganza Party, Potato, Potato Hearts,  Starters, Side Dish, Pan Fried,  Vegan, Gluten free

Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook pageFoodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.
See all the other recipes for today's Foodie Extravaganza
Air Fried Potato Chips by A Day in the Life on the Farm
Baked Rosti with Spiralized Potatoes by Karen's Kitchen Stories
Colcannon Potatoes by Simply Inspired Meals
Creamy Cheeseburger & Veggie Hot Dish by Faith, Hope Love, & Luck Survive Despite a Whiskered Accomplice
Healthy Twice Baked Potatoes by Simple and Savory
Jansson's Frestelse - Creamy Anchovy Potato Bake by Food Lust People Love
Krumplileves (Hungarian Potato Soup) by Tara's Multicultural Table
Potato Hearts by Sneha's Recipe
Sausage Stuffed Red Potatoes by Jolene's Recipe Journal
Schwabischer Kartoffelsalat (German Potato Salad) by Culinary Adventures with Camilla
Scottish Macaroon Bars by Pandemonium Noshery
Wet Breakfast Burrito by Palatable Pastime
Waffled Hash Browns by Reviews, Chews & How-Tos

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East Indian Pork Roast

This is a traditional East Indian way of making Pork Roast.  This is made in large  quantities all our functions and feast.  A must dish on our dining table.  You can serve this as a starter or appetizer.   It's delicious, soft and succulent, cooked to perfection.   I am sure if make this you will love it.

Ingredients
kg Pork 
4 Lemons Juice
1 Teaspoon Heaped Garam Masala Powder
2 Inch Stick Cinnamon
10 - 12 Kashmiri Red Chillies - break into two
15 Black Peppercorns
2 Teaspoons Level Sea Salt or to taste 
7  Cloves
1 Brown Cardamon / Badi Elachie
1 Tablespoon Heaped Ginger Garlic Paste
Method 
Wash the  pork and keep it aside to dry or pat dry it  with a a kitchen towel.    In a big bowl add  all the ingredients and mix it well.  Apply  this to the pork and fork it so that the spices get inside it. 
 Cover with cling wrap salt and let it sit in the fridge over night  or for two or more days. Taking care that you turn the sides once a day.
Next day tie the meat with a clean string (this ensures that the meat & the fat remain intact).
Take a heavy bottom pan, kadai. I used a  pressure pan  and place the place the marinated pork and keep tossing it to get a a brown coat on high flame. Then add a cup of water and all of the marinade, close the  pressure cooker.  
Place it on high flame and take one whistle then reduce the flame to low and cook it for 12 to 15 minutes or till done. 
When  the steam subsides then open the cooker.  If there is any water or stock place it again on medium high flame and dry out any water, turning the meat sides often.  
Let it cool completely, place this in the refrigerator overnight.  Cut  the strings  and slice it ( if you chill this then it slices well and you will get even slices).
Have it as a side dish or in sandwiches or burger or serve this as an appetizer.  Enjoy this delicious East Indian Pork Roast.
Labels :  Pork, Roast, East Indian, Side Dish, Appetizers

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Brinjal with Dried Baby Shrimps / Zavla Vanga #FishFriday

This is an East Indian dish that is a mostly prepared in Monsoons where in fresh fish is not easily available because of rains. Dry fish is stocked in East Indian homes in the month of February  or March wherein you get fresh dried fish.  This is a most easy quick and delicious dry / side dish.
Sending this to Fish Friday Foodies our Host choose the theme prepare a Fish dish with " Preserved Fish- Pickled, Canned, Dried".

Ingredients
2 Cups Zavla / Baby Shrimps
2 - 3 Baby  Brinjals - cut into pieces
2 Spring Onions - finely chopped - green and white separated
8 Cloves Garlic - minced
1 Inch Ginger - minced
3 Green Chillies - minced or according to taste
2 Tablespoons Coriander Leaves - finely chopped
1 Tablespoon Heaped Bottle Masala - see note
2 Tablespoons Oil
1 Teaspoon Tamarind Juice or 4 -5 Kokam
Salt to taste

Method
Clean the  dried baby shrimps well to remove any dirt, stones or any other dried fish.  Wash the zavla / dried shrimps well in a bowl of water taking only what come  on top ( at the bottom will be all the dirt that settles down)  and then soak it in clean water for 10 - 15 minutes (this step is very important - do not use the dry fish directly it to needs to be soaked in water first).  After 15 minutes place the shrimps in a fine mesh strainer to drain all the excess water.  Keep aside.
Slice the brinjals and keep in the water to avoid darkening.
In a vessel/ pan  heat oil add chopped onions, green chilly, ginger  and garlic, saute for 5 minutes.
Add the chopped spring onions and saute for 2 -3 minutes.
Now add the the soaked & drained shrimps /zavla and fry for 2 minutes then add the bottle masala and and chopped brinjals. 

Mix well just sprinkle water and cover with lid and cook over medium low flame till the shrimps and brinjals are done.  Now add the tamarind pulp and cook for few more minutes. Garnish with chopped coriander leaves.
Serve hot with  Handbreads (Apas)

My Notes
If you do get bottle masala then use Kacha Masala and garam Masala powder to taste.


Can use any type of brinjals in this dish.. the quantity also varies according to you.

Labels:  Zavla, Dried Baby Shrimps, Brinjal, East Indian,  Bottle Masala, Side Dish, Fish, Fish Friday, Indian Fish Curry

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Mushroom Do Pyaza

Mushroom do pyaza uses the onion in double the quantity hence the name "do pyaza".   This mushroom dish is tasty and can be made in a jiffy.

Ingredients

500 gms mushroom (quartered)
2 Tablespoons Oil
1/4 Teaspoon Cumin seeds
1 Capsicum - sliced
12 Baby White Onions
1 tomatoes (chopped)
1 Medium Onion - sliced
1.1/2 Teaspoons Kacha Masala
1 Cube Veg seasoning
1 Teaspoon Sugar
1/2 Teaspoon Salt
1 Teaspoon Lemon juice
1 Tablespoon Coriander leaves -chopped
Salt to taste

Grind to paste

1 Large Onion
2 Medium Tomatoes
8 Black Pepper Corns
4 Cloves Garlic
1 Inch Piece Ginger
Method
Heat oil in a pan, add cumin seed and when it starts to splutter add the sliced onion . Fry till the onions are translucent.
Then add  the ground paste and  Kacha Masala, mix all the ingredients well and saute till oil  leaves the sides.

Add tomatoes and cook, till tomatoes are little pulpy and oil 
 leaves the sides.

Add the baby onions, sugar, veg cube and capsicum, fry till capsicum is little soft.

Now add the mushroom pieces along with salt to taste  fry for 2 minutes then add 1/2 cup water bring it to a boil. Cover it with a lid and cook till done. Cook on low flame.
When mushrooms are cooked add finely chopped coriander leaves and lime juice. This is a semi dry gravy and goes very well with chapatis or parathas.   Granish with suate onions and capsicum.  Serve hot.

My Notes : 
If you do not have white baby onions then use shallots or ordinary onions(cut them in big pieces) .
Labels : Mushroom, Side Dish, Vegetables

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