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Indian vegetable side dishes |
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#1 |
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Join Date: Jun 2003
Location: Cornwall (ex-London)
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Indian vegetable side dishes
I'm looking for some inspiration for an easy Indian side dish (not dahl) and wondered if anyone has a favourite they make and can recommend. I've googled it and wondered about this:
Cabbage with peas http://www.manjulaskitchen.com/2009/...obi-and-mater/ Has anyone made it? Any other ideas? Thank you! |
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#2 |
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One of my favs (sorry no picture)
http://lachattegitane.blogspot.com/2...th-spiced.html |
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#3 |
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Quote:
One of my favs (sorry no picture)
http://lachattegitane.blogspot.com/2...th-spiced.html
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#4 |
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Join Date: Jan 2007
Posts: 13,792
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Aloo gobi-potatoes and cauliflower
Saag paneer-spinach and paneer Gajjar mattar-carrots and peas |
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#5 |
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Join Date: Aug 2008
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Obvious but bhajis and pakora
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#6 |
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Thanks for the suggestions!
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#7 |
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Join Date: Aug 2010
Location: Essex
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sweetcorn and cashew nuts
kidney bean in coconut saag paneer |
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#8 |
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Join Date: Jun 2003
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Thank you, c4.
I'm contemplating this: http://allrecipes.co.uk/recipe/841/b...ne-curry-.aspx Roast aubergine in yoghurt |
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#9 |
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Forum Member
Join Date: Aug 2005
Location: The Sunny Side Of The Street
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Quote:
I'm looking for some inspiration for an easy Indian side dish (not dahl) and wondered if anyone has a favourite they make and can recommend. I've googled it and wondered about this:
Cabbage with peas http://www.manjulaskitchen.com/2009/...obi-and-mater/ Has anyone made it? Any other ideas? Thank you! |
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#10 |
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Join Date: Sep 2004
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Quote:
Obvious but bhajis and pakora
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#11 |
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Join Date: Aug 2010
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Quote:
Thank you, c4.
I'm contemplating this: http://allrecipes.co.uk/recipe/841/b...ne-curry-.aspx Roast aubergine in yoghurt |
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#12 |
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Join Date: Sep 2008
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the last attempt at bhajis was good otherwise meh usually not that nice home made I find. (obviously doing something wrong)
Love making saag paneer. And palak paneer was really good... recommend for something different. I also love making chana masala I made a chickpea coconut curry other day that was considered a side as so mild. any potatoes spiced I love. Jeera aloo ooo yes pelase other half not half as kween as me on it though. |
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#13 |
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Join Date: Jun 2003
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Quote:
Yes I have and it is delicious. I add bacon to it. Please see my Manjula's kitchen thread.
Quote:
the last attempt at bhajis was good otherwise meh usually not that nice home made I find. (obviously doing something wrong)
Love making saag paneer. And palak paneer was really good... recommend for something different. I also love making chana masala I made a chickpea coconut curry other day that was considered a side as so mild. any potatoes spiced I love. Jeera aloo ooo yes pelase other half not half as kween as me on it though. http://www.bbc.co.uk/food/recipes/sa..._roasted_95304 Bhajis and pakora are a given! Bought, though. I did make Madhur Jaffrey's samosas from scratch once, including pastry, (From Eastern Vegetarian cooking, I think) and they were delicious but when I tried again, they weren't. That often happens to me. I can make it OK the first time but the second time goes awry.Has anyone bought her Curry Easy book? |
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#14 |
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Join Date: Aug 2010
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bhajis made at home have very little resemblance to the stodge usually served at restaurants. I think recipe wise there is not much variance in the key ingredients. make sure your batter is not too thick, the onions should only have a light coating. And I use red onion instead of white though both work fine.
The trick is in the cooking. First make sure the oil is fairly hot, second don't get a spoon and drop a massive dollop of mixture in the oil. Use your fingers and separate the strands of onions as you put it in (it takes a bit of practice), each bhaji should only contain 3 or 4 strips of onion. As the strands are separated and oil is hot is should only take around around a minute to cook. |
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#15 |
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Join Date: Aug 2005
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Quote:
Thank you, c4.
I'm contemplating this: http://allrecipes.co.uk/recipe/841/b...ne-curry-.aspx Roast aubergine in yoghurt I was given "Curry Easy" for Christmas. It is a wonderful book. |
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#16 |
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Join Date: Jul 2004
Posts: 567
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An easy veggie curry I've been doing recently is a mushrooms in coconut milk. Gova Mallung (cabbage and coconut) is a dead quick Sri Lankan classic worth adding to anyone's repertoire. Have also found that courgettes curry extremely well.
The best side dish I've made in recent years is potatoes coated in ground poppy seeds. Imo it's a bit special but is also a little tricky. |
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#17 |
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Join Date: Jun 2003
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Quote:
I am cooking this for lunch today. It has four minutes to go. Thanks again for the recipe.
I was given "Curry Easy" for Christmas. It is a wonderful book. Quote:
An easy veggie curry I've been doing recently is a mushrooms in coconut milk. Gova Mallung (cabbage and coconut) is a dead quick Sri Lankan classic worth adding to anyone's repertoire. Have also found that courgettes curry extremely well.
The best side dish I've made in recent years is potatoes coated in ground poppy seeds. Imo it's a bit special but is also a little tricky. Is this a good recipe for them? http://www.food.com/recipe/potatoes-...-poshto-167132 |
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#18 |
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Forum Member
Join Date: Jun 2003
Location: Cornwall (ex-London)
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Quote:
bhajis made at home have very little resemblance to the stodge usually served at restaurants. I think recipe wise there is not much variance in the key ingredients. make sure your batter is not too thick, the onions should only have a light coating. And I use red onion instead of white though both work fine.
The trick is in the cooking. First make sure the oil is fairly hot, second don't get a spoon and drop a massive dollop of mixture in the oil. Use your fingers and separate the strands of onions as you put it in (it takes a bit of practice), each bhaji should only contain 3 or 4 strips of onion. As the strands are separated and oil is hot is should only take around around a minute to cook. http://jeenaskitchen.blogspot.com/20...ji-recipe.html |
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#19 |
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Join Date: Aug 2005
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The aubergine and yoghurt curry was delicious and a great success!
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#20 |
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Join Date: Aug 2005
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I've come across this recipe for baked bhajis with buckwheat flour. Do you think it sounds any good?
http://jeenaskitchen.blogspot.com/20...ji-recipe.html Thank you for finding the recipe! |
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#21 |
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Join Date: Jun 2003
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Quote:
The aubergine and yoghurt curry was delicious and a great success!
Quote:
They look lovely and easy to make! I will be trying these out soon.
Thank you for finding the recipe! Next week, I think I'll make the bhajis, cabbage and peas and mushrooms in coconut gravy and perhaps the poppy seed potatoes. Unless I see something in the Madhur book. |
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#22 |
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Join Date: Aug 2010
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Quote:
I've come across this recipe for baked bhajis with buckwheat flour. Do you think it sounds any good?
http://jeenaskitchen.blogspot.com/20...ji-recipe.html Let us know how it turns out. |
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#23 |
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You can try it, I've only ever used buckwheat in pancakes. I can imagine is not going to taste the same but it could well taste pretty nice in its own right.
Let us know how it turns out. |
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#24 |
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Will do! That's if I can find buckwheat flour.
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#25 |
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Join Date: Jul 2004
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Quote:
I'll order it now! Thanks, stud.
That sounds lovely. Is this a good recipe for them? http://www.food.com/recipe/potatoes-...-poshto-167132 ![]() Luckily, thanks to the miraculous internet, the recipe I use is here. It's been Americanized but the "T" means tablespoons, "t" teaspoons and 2/3 of a cup is 150ml or 1/4 pt water. (I'm sure you know cilantro is Spanish for Coriander.)You will struggle to find the white poppy seeds outside of an Indian/Pakistani grocers but it really is worth the effort. The main thing that can go wrong, IIRC, is overcooking/things turning a bit mushy so I'd use a potato that tends to stay quite firm, like Desiree.
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I did make Madhur Jaffrey's samosas from scratch once, including pastry, (From Eastern Vegetarian cooking, I think) and they were delicious but when I tried again, they weren't. That often happens to me. I can make it OK the first time but the second time goes awry.
It's been Americanized but the "T" means tablespoons, "t" teaspoons and 2/3 of a cup is 150ml or 1/4 pt water. (I'm sure you know cilantro is Spanish for Coriander.)