Archive for the ‘Side Dish’ Category

Cucumber Kootu (Cucumber Lentils Curry)

25 May

The best way to consume Cucumber is to eat it raw and having it in salad. As it contains 90 % of water content and helps reducing the heat from the body. During rainy cold season, I would like to always make warm food (or) When I have abundant quantity of Cucumber,  I prefer to go for this Cucumber kootu. Kootu is a semi solid curry made by combination of lentils and vegetables. This recipe is influenced from my mother.


  1. Cucumber – 1, medium size peeled and cut in to small chunks, remove the seeds if it not tender and soft
  2. Onion – 1, medium size finely shopped
  3. Lentils – 1/4 cup (Moong dhal, can be tried with other lentils too)
  4. Oil – 1 Tbs
  5. Mustard – 1 tsp
  6. Cumin – 1/2 tsp
  7. Urad dhal – 1 Tbs
  8. Asafoetida – 1/4 tsp
  9. Turmeric –  1/4 tsp
  10. Dry Red chilli – 3 nos
  11. Curry leaves – 1 strand
  12. Salt for taste


1. In a vessel add the lentils, cucumber, onion, turmeric, salt  and 1 cup of water and pressure cook it and transfer it to a bowl.

2. Do the seasoning.In a hot pan add oil, Mustard and wait to crackle. Add urad dhal, cumin , dry red chilli, asafoetida  and curry leaves and stir for 2 minutes in a medium heat.

3. Now add the seasoning to the cucumber kootu and mix it up. It is ready to be served with Rice or as an side dish.

Tip : 1. A spoon of clarified butter and Rice mixed with this Cucumber kootu would give a wonderful taste.

2. Also good combo with Indian bread

3. If the Cucumber skin is tender, use it in the recipe as it also contains nutrients.


Roasted Egg Plant with Bulgarian spicy salt

12 May

Bulgaria is one of the good holiday destination in Europe.  My hubby had been there for a Business Trip and become fond of Bulgarian salads and steaks. One of the common spice they use is Balkan Salt. It is normally taken with bread or bacon. He got few packs to try it at home. I have used this salt on steamed vegetables it was tasting superb. So I tried it with Egg plant,  the end result was really good.


  1. Egg Plant  – 1
  2. Balkan Salt to season egg plant. (Balcon salt is a mix of Salt, Red pepper, Corn flour, Fenugreek, Balkan Savory)
  3. Oil – 2 Tsp


1. Cut the Egg plant in to 0.5 cm – 1 cm thick slices length wise. Apply the balkan salt on both the sides.

2. Add oil to the pan and shallow fry the slices for approximately 2-3 minutes on both sides.

Tip : Serve it warm as a starter or side dish.


Cauliflower Masala

15 Apr


  1. Oil – 1Tsp
  2. Mustard – 1/2 Tsp
  3. Aniseed – 1/2 Tsp
  4. Cumin powder – 1/2 Tsp
  5. Turmeric – 1/4 Tsp
  6. Ginger garlic paste – 1/2 Tsp
  7. Curry leaves – 1 strand
  8. Cauliflower florets – 1 Cup
  9. Salt for taste


1. Heat the kadai and add oil . Add Mustard seeds and let it crackle.

2. Add Aniseed , Cumin powder, curry leaves and then turmeric . Now add ginger garlic paste and stir for a minute.

3. Add the caulifower florets and salt stir it for couple of minutes .

4. Cover it and cook in a low heat for 15 minutes. Now it is ready to be served as side dish.


Broccoli Manchurian

14 Apr


For Sauce:

  1.  Oil – 1 tsp
  2. Onion – 1 medium sized finely chopped
  3. Green chillies – 2 nos slit
  4. Garlic – 5 cloves finely chopped
  5. Soya sauce – 1 Tsp
  6. Tomato sauce – 2 Tsp
  7. Corn flour – 1 Tsp mixed with 5 Tsp of water
  8. Spring onions – 3 Tsp finely chopped
  9. Salt for taste

For Frying

  1. Oil – 250 ml for frying
  2. All purpose flour – 1 cup
  3. Corn flour – 1/4 cup
  4. Green food color – a pinch
  5. Ginger garlic paste – 1Tsp
  6. Broccoli – 2 Cups separated in small florets
  7. Salt for taste


First prepare sauce:

1. Heat the pan and add oil. Add onions and fry till golden brown color. Add garlic and green chillies and fry for a minute.

2. Now add soya sauce and tomato sauce and stir for couple of minute.

3. Add salt and Spring onions . Now the sauce is ready.

For Frying:

1. Mix the All purpose flour, corn flour, salt ,ginger garlic paste, green color with water to batter consistency.

2. Heat the oil in kadai. Now dip the broccoli florets in batter and fry in the oil .

3. When it is done , drop all the fried broccoli in the sauce. Now it is ready to be served.

Tip :  Broccoli manchurian should be served hot immediately after making , otherwise it looses its crispness. This is the basic cauliflower manchurian recipe. You can try it with chicken  and  mushrooms .


Corriander Stem Chutney

09 Apr


  1. oil –  1 Tsp
  2. Urad dhal – 2 Tsp
  3. Asafoetida – 1/4 Tsp
  4. Tamarind – 1/2 small lemon size
  5. Green chilli – 2 nos
  6. Salt for taste
  7. Corrinader stem – 1 bunch (Tender Corriander stems would be better)


1. Add the oil to hot pan. Add Urad dhal and fry till golden brown. Remove the fried dhal to a separate bowl.

2. Add the green chilli , tamarind and asafoetida in the same oil.  Fry for couple of minutes. Remove the ingredients from the pan to the bowl.

3. Add the Corriander stem to the same oil and fry for 2 minutes. Do not over cook.

4. Now add all the fried ingredients and salt and required water to the mixer and grind it a smooth paste.

TIP: 1. Corriander stem chutney can be served as side dish for Idli ,Dosa, chappathi.

2. Can me mixed with Rice . Good combination for Curd rice.