Posts tagged: side dish

Curried Cauliflower (Dry Curry)

By , January 28, 2010 at 8:19 pm

This is an easy Indian side dish. It is a little spicy so go easy on the chili powder to make it milder. If you want the cauliflower to cook a little faster try blanching it beforehand. Put it into boiling water for 1 minute, then sautee as directed below.

1 head cauliflower
2 Tbsp canola oil
2 tsp mustard seeds
1 1/2 tsp red chili powder
salt
turmeric

Cut and wash the cauliflower. Heat oil in a pan and roast mustard seeds. Add the cauliflower and sautee until soft. Add a pinch of salt, a pinch of turmeric powder, and red chili powder and mix together. Cook for 10-15 minutes without cover.

*Acquired by Padma Suresh

Cilantro Fried Rice

By , January 28, 2010 at 7:49 pm

This is some of the best Indian rice we’ve made… probably because it is authentic. This recipe makes a TON of rice. The only problem is when you try to half it, the puree doesn’t really work. I’ve found that making the puree and then freezing 1/2 of it to use another time works out great. Just don’t forget to continue to 1/2 everything else from that point on. It is pretty spicy so go lighter on the chilies if you prefer a milder rice.

5 cups basmati rice
salt
1 bunch cilantro
6 green Serrano chilies
3/4 of a head of garlic
1/4 cup water

6 carrots, roughly chopped
8oz. frozen pea
1 large onion, finely diced
4-5 while cloves
2-3 cinnamon sticks
canola oil

Rinse rice and let soak in water for 1/2 hour. Drain and follow package directions to cook rice with 1 tsp salt.

In a blender, puree washed cilantro leaves, chilies, garlic, and 1/4 cup water.

In a lare pan, heat 2 Tbsp oil and sautee carrots until crisp tender. Add frozen peas and a pinch of salt. Cook until heated through.

In a separate pan, heat 2 Tbsp oil and roast cinnamon sticks and cloves. Add diced onions and a pinch of salt and cook until translucent. Add the blended cilantro mix and cook over medium heat until water evaporates, leaving it a little dry. Add the cooked carrots and peas, and cook for 5 minutes. Add the cooked rice and cook for 10-12 minutes stirring now and then.

*Acquired by Padma Suresh

Broccoli Salad

By , December 19, 2008 at 12:26 pm

2 bunches of broccoli, florets only (5-6 cups of florets)
1/4 cup red onion, chopped
1/2 cup craisins
2/3 cup mayo
1/3 cup sugar
2 tsp white vinegar
1 cup sunflower seeds
6 slices bacon

1. Cook bacon, crumble and set aside.
2. In a salad bowl, toss together broccoli, raisins and red onions. In a separate bowl, whisk together mayo, sugar and vinegar. Pour over broccoli mixture and toss to coat. Chill in refrigerator.
3. Before serving, sprinkle with sunflower seeds and bacon. Toss and serve.
This is my new favorite salad. We just gobble it up it is so yummy.

Acquired by Sarah Paulsen

Zippy Beans and Rice

By , August 13, 2008 at 4:01 pm

1 can (15 oz.) black beans, rinsed and drained
1 can (10 oz.) diced tomatoes and green chilies, undrained
1 cup frozen corn
3/4 cup water
1 medium jalapeno pepper, seeded and chopped
1 teaspoon salt, optional
1 cup uncooked instant white or brown rice
1 green onion, sliced

In a skillet, combine the beans, tomatoes, corn, water, jalapeno and salt if desired. Bring to a boil; stir in rice. Cover and remove from the heat. Let stand for 5 minutes or until liquid is absorbed. Sprinkle with onion.

Yield: 6 servings.

Nutritional Facts:
One 3/4 cup serving prepared with brown rice and without salt) equals 197 calories, 414mg sodium, 0 cholesterol, 40gm carbohydrate, 8 gm protein, 2 gm fat.

Taste of Home – August/September 1999

Tangy Carrot Coins

By , August 13, 2008 at 3:57 pm

1 lb carrots, sliced
3 Tbsp butter or margarine
1 Tbsp brown sugar
1 Tbsp Dijon mustard
1/8 teaspoon salt

Place carrots in a saucepan. Add 1 in. of water; bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain. Add remaining ingredients; cook and stir over medium heat for 1-2 minutes or until sauce is thickened and carrots are coated.

Yield: 4 servings.

Taste of Home – April/May 1999

Saag Paneer (Indian Spinach & Cheese)

By , August 7, 2008 at 5:08 pm

1 can spinach (or fresh bunch)
100grams Paneer cheese (or Mozzarella or Cheddar)
1 onion finely chopped
1 tbsp. Butter
2-3 Bay Leaves
1 tsp. Cumin seeds
Salt to taste
¼ tsp. Black pepper powder
¾ tsp. Ginger-garlic paste
½ tsp. Green chili paste (or green chilies)
1 tsp. Garma masala powder

1. Mix ginger-garlic paste, green chilies and some water with a little water spinach. Pressure cook for 7-8 minutes (if you want).
2. Heat 2 tbsp. butter. Fry bay leaves and cumin seeds. Add chopped onion. Fry until the onions become pink.
3. Add salt, pepper, garam masala. Stir well.
4. Add spinach mixture and cheese (if you are using real paneer cheese then cut into small cubes and fry until slightly brown before adding to mixture). Stir until mixed.

-It looks gross, but tastes surprisingly yummy.

Copyright 2004-2013 Dan & Carolyn Chan