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Salads, Chutneys,Pickles,Papads & some other side dishes go with almost every indian meal. Main vegetables used in salads are carrots,tomatoes & cucumbers & they are very nutritious & crunchy.
Raw Mango Pickle
Ingredients:-
Raw Mangoes 2 peeled & cut into pieces
1 tsp of mustard seeds
A pinch of hing
10-12 curry leaves
1-2 green chillies chopped
10-12 methi seeds
1/2 cup jaggery
Ginger shredded
2 tsp oil
Salt to taste
Procedure:-
(1)Apply salt & jaggery to raw mango pieces.
(2)In a pan take oil, once oil is hot add the mustard seeds & let them crackle, then add hing along with curry leaves & green chillies & methi seeds. Then add raw mangoes & then put water. Just add enough water to cover the raw mangoes.. Cook on a slow flame for a few minutes.
Raw Mangoes 2 peeled & cut into pieces
1 tsp of mustard seeds
A pinch of hing
10-12 curry leaves
1-2 green chillies chopped
10-12 methi seeds
1/2 cup jaggery
Ginger shredded
2 tsp oil
Salt to taste
Procedure:-
(1)Apply salt & jaggery to raw mango pieces.
(2)In a pan take oil, once oil is hot add the mustard seeds & let them crackle, then add hing along with curry leaves & green chillies & methi seeds. Then add raw mangoes & then put water. Just add enough water to cover the raw mangoes.. Cook on a slow flame for a few minutes.
Cucumber Raita
Ingredients:-
Cucumber-2 small or one large cut into squares
Tomato-one chopped fine
Onion-1 small chopped fine
Carrot:-5 baby carrots cut into small squares
Chat masala-1 tsp
Curd-1/1/2 cups
Coriander-chopped fine
Salt to taste.
Procedure:-
(1)Put all the vegetables in a mixing bowl & then put curd alongwith little water salt coriander leaves & chat masala chill for around 2-3 hrs & serve with any rice of your choice.
Cucumber-2 small or one large cut into squares
Tomato-one chopped fine
Onion-1 small chopped fine
Carrot:-5 baby carrots cut into small squares
Chat masala-1 tsp
Curd-1/1/2 cups
Coriander-chopped fine
Salt to taste.
Procedure:-
(1)Put all the vegetables in a mixing bowl & then put curd alongwith little water salt coriander leaves & chat masala chill for around 2-3 hrs & serve with any rice of your choice.
Carrot Koshimbir
Ingredients:-
2 cups carrot grated
2 green chillies finely chopped
1 tbsp lemon juice
Salt to taste
Coriander leaves for garnishing
Procedure:-
(1)Mix the above ingredients in a bowl & the healthy carrot koshimbir is ready.
Tip:-You can season it in oil by adding mustard seeds, hing & curry leaves along with finely chopped tomatoes to the oil & then mixing the carrot in it.
2 cups carrot grated
2 green chillies finely chopped
1 tbsp lemon juice
Salt to taste
Coriander leaves for garnishing
Procedure:-
(1)Mix the above ingredients in a bowl & the healthy carrot koshimbir is ready.
Tip:-You can season it in oil by adding mustard seeds, hing & curry leaves along with finely chopped tomatoes to the oil & then mixing the carrot in it.
Beetroot Raita/Beetachi Koshimbir
Ingredients:-
2 beetroots boiled peeled & shredded
1 onion chopped fine
1 green chilli chopped fine
1/2 cup yogurt
Salt to taste
Coriander leaves for garnishing
Procedure:-
(1)In a bowl take beetroot, onions ,green chillies salt coriander leaves. Mix in the yogurt. Chill & serve.
2 beetroots boiled peeled & shredded
1 onion chopped fine
1 green chilli chopped fine
1/2 cup yogurt
Salt to taste
Coriander leaves for garnishing
Procedure:-
(1)In a bowl take beetroot, onions ,green chillies salt coriander leaves. Mix in the yogurt. Chill & serve.
Corn Koshimbir
Ingredients:-
1 can of sweet corns drained
1 tomato chopped fine
1/2 onion chopped fine
2-3 curry leaves
1-2 greeen chillies chopped fine
1 tsp mustard seeds
1 pinch hing
1/2 tsp turmeric powder
Salt to taste
1/2 tsp oil
1 tsp fresh lime juice
Coriander leaves for garnishing
Procedure:-
1 can of sweet corns drained
1 tomato chopped fine
1/2 onion chopped fine
2-3 curry leaves
1-2 greeen chillies chopped fine
1 tsp mustard seeds
1 pinch hing
1/2 tsp turmeric powder
Salt to taste
1/2 tsp oil
1 tsp fresh lime juice
Coriander leaves for garnishing
Procedure:-
- In a pan take oil, once hot add mustard seeds, hing, curry leaves & green chillied. The add turmeric powder.
- Then add the onions, corns tomatoes along with salt & lime juice.
- Garnish with coriander leaves.
Fried Potato Rounds/Batatayachya Kachrya
Ingredients:-
2 medium size potatoes
2 tsp turmeric powder
2 tsp red chilly powder
Wheat/Rice flour
Salt to taste
Oil
Procedure:-
2 medium size potatoes
2 tsp turmeric powder
2 tsp red chilly powder
Wheat/Rice flour
Salt to taste
Oil
Procedure:-
- Peel the skin of the potatoes & cut them into rounds.
- Take the rounds in a bowl & add the turmeric powder & red chilly powder & salt. Wait for 10 minutes.
- Take oil in a pan once hot coat the potato rounds with flour completely & shallow fry them.
Mint Chutney
- 1 cup packed fresh mint leaves
- 1/2 onion finely chopped
- 1 green chilly finely chopped
- 1 large garlic clove, chopped
- 1/4 cup fresh lime juice
- Water as needed
- 2 tsp sugar
- 3/4 tsp cumin
- Salt to taste
Pithale(Maharashtrian Comfort Food made from chick pea flour & goes very well with bhakari or chapati & even with rice.)
Ingredients:-
Chick pea flour-1 1/2 cups
Mustard seeds-1 tsp
A pinch of hing
2 green chillies finely chopped
1 onion medium finely chopped
Turmeric powder-1/4 tsp
Oil-1 tbsp
Salt to taste
Coriander leaves for garnishing
Procedure:-
Chick pea flour-1 1/2 cups
Mustard seeds-1 tsp
A pinch of hing
2 green chillies finely chopped
1 onion medium finely chopped
Turmeric powder-1/4 tsp
Oil-1 tbsp
Salt to taste
Coriander leaves for garnishing
Procedure:-
- In a pan take oil, once hot add the mustard seeds & let them splutter & then add the hing & then th green chillies.
- Add in the onions along with some salt & turmeric powder & fry the onions for 2 minutes.
- Meanwhile sift the chickpea flour & add water to it little by little making it into a thick consistency paste.
- Add this to the pan. Check the salt adjust water as needed stirring continuously.
- Garnish with chopped coriander leaves/cilantro.
Eggplant/Brinjal in Yogurt/Vangayache bharith
Ingredients:-
1 large/big eggplant
1 onion finely chopped
1 cup beaten yogurt
2-3 green chillies finely chopped
Oil for roasting the eggplant
Coriander leaves for garnishing
Salt to taste
Procedure:-
1 large/big eggplant
1 onion finely chopped
1 cup beaten yogurt
2-3 green chillies finely chopped
Oil for roasting the eggplant
Coriander leaves for garnishing
Salt to taste
Procedure:-
- Coat the eggplant with oil on both sides & broil it in a toaster/convection oven for 20 minutes on each side at 350 degrees F. The skin will crumble from both sides when it is done. Check with a fork.
- Cool it completely. In a mixing bowl take of the skin of the eggplant & mash it completely.
- Then add the onions, green chillies, coriander leaves, yogurt & salt & mix well.Serve with roti.
Papad mix(Papadachi khusbir)
Ingredients:-
3-4 papads roasted broken into pieces
1/2 onion finely chopped
Red chilly powder as needed
1 tsp turmeric powder
Salt to taste
Coriander leaves for garnishing
1 tsp coconut/olive oil (optional)
Method:-
3-4 papads roasted broken into pieces
1/2 onion finely chopped
Red chilly powder as needed
1 tsp turmeric powder
Salt to taste
Coriander leaves for garnishing
1 tsp coconut/olive oil (optional)
Method:-
- In a bowl take the papad ,add onions, red chilly powder, turmeric powder & salt.
- Then add the oil & mix.
- Garnish with coriander leaves on top.
Vangyachya Kachrya(Eggplant fried)
Ingredients:-
2-4 small eggplants cut into rounds
Red chilly powder to taste
Turmeric powder to taste
Salt to taste
Oil for shallow frying
Coriander leaves for garnishing
Method:-
2-4 small eggplants cut into rounds
Red chilly powder to taste
Turmeric powder to taste
Salt to taste
Oil for shallow frying
Coriander leaves for garnishing
Method:-
- Take the eggplants in a bowl add the red chilly powder, turmeric powder & salt to it. Keep for 20 minutes.
- Shallow fry in oil till done.
- Take them out in a bowl.
- Garnish with coriander leaves.
Corn Chutney
Ingtrdients:-
Corn-I cup roasted
1/2 cup coconut shredded
1/4 piece ginger
1 tsp tamarind paste
I green chilly
salt to taste
1/2 cup coriander leaves
Method:-
In a blender grind the above ingredients with a little water as needed & make it into a paste. Serve with roti or idlli/dosa.
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Corn-I cup roasted
1/2 cup coconut shredded
1/4 piece ginger
1 tsp tamarind paste
I green chilly
salt to taste
1/2 cup coriander leaves
Method:-
In a blender grind the above ingredients with a little water as needed & make it into a paste. Serve with roti or idlli/dosa.
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