Easy Chayote Squash Side Dish Recipes / Chow Chow Vegetable Side Dish For Chapathi / Easy Chayote Recipes / Bangalore Vankaya Gravy Curry for Chapathi or Rice

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Easy Chayote Squash Side Dish Recipes / Chow Chow Vegetable Side Dish For Chapathi / Easy Chayote Recipes / Bangalore Vankaya Gravy Curry for Chapathi or Rice 

Today's recipe is a side dish for chapati prepared with chow chow vegetable. This is no regular curry. It has got a rich, creamy texture with just the normal ingredients. The addition of lentils like the channa dal and moong dal gives the dish a delicious and homely taste. Actually you can prepare two versions for the same curry that goes with rice 🍚 as well. I have already posted the simple chayote kootu. Though the kootu also included channa dal but the taste of this easy chayote squash side dish gravy was completely different and tasted better than that of kootu. 

To make the dish rich and creamy like that of the restaurant style, I have added some milk. The curry was so delicious 😋 that my man 👨 loved it a lot and had way extra curry with chapattis. To accompany this dish with rice, just avoid adding milk to the gravy. You will be left with a simple yet amazing side for rice which can either be mixed or as a side. The preparation of this Bangalore Vankaya ( Bangalore Kathirikai ) is very easy. Just mix all the ingredients in the cooker and cook. As simple as said. 

Preparation

Peel the skin of Bangalore Vankaya ( Bangalore Kathirikayi ). Discard the inner seed. Chop into small pieces and keep aside. Wash the lentils and keep aside. Get the remaining ingredients ready. Heat oil in a pan and do the tempering with mustard and cumin seeds.

When they splutter, add chopped onion ,slit green chillies and ginger garlic paste.
  

Fry until the onions turn transparent. Throw in the chopped tomatoes along with salt and turmeric powder.

Cook until the tomatoes become soft. Now add the masalas like coriander powder, chilli powder and garam masala powder.

Give a nice mix and add the washed lentils.

Stir in completely and add the chopped chayote pieces and mix well.

I had some leftover purple cabbage fry which I included in the curry. This is completely optional, but if you have any other leftover fry, you can go ahead and add it in your preparation. I do this kind of preparation on a daily basis which adds an extra flavour to the dish. You can add fresh cabbage leaves as well.

Now add sufficient water and cover with the lid.

Cook for 2-3 whistles and switch off the flame. Remove the lid when the pressure subsides. If you are serving this curry with rice, then serve hot after checking the seasoning.

If you are planning to serve this dish with roti, then go ahead and add milk in the gravy.

MIx it well and add little tomato ketchup.

Give a nice stir and check for seasoning. Add chilli powder if you want it more spicy. For me, it was perfect. Let it cook on a low flame until it comes to a boil. Garnish with coriander leaves and serve hot with chapathi. Chow chow vegetable side dish  with restaurant style gravy for chapathi is ready. 

Ingredients

Chayote vegetable 2 big

Channa dal  3 tbsp.

Moong dal  3 tbsp.

Onion  1 big

Tomatoes  2

Ginger garlic paste  1 tsp

Green chillies  2

Turmeric powder  1 tsp

Salt to taste

Oil  2 tbsp.

Garam Masala powder  1 tsp

Coriander powder   tbsp.

Chilli powder  1/2 tsp

Leftover cabbage fry  1 cup ( optional )

Milk 1/2 cup

Tomato ketchup 2 tsp

Mustard seeds 1/2 tsp

Cumin seeds 1 tsp

Method

1. Heat oil in a pressure cooker. 
2. Temper it with mustard and cumin seeds. 
3. Once they crackle, add onions and slit green chillies.
4. When they turn transparent, add ginger garlic paste. 
5. Add tomatoes, salt and turmeric powder and cook until the tomatoes become soft. 
6. Sprinkle coriander powder, chilli powder and garam masala powder. 
7. Mix well and add the washed lentils ( dals ). 
8. Add the chopped chow chow and the leftover cabbage ( optional ). 
9. Add water, mix well and cover with lid. 
10. Cook for 2-3 whistles and switch off the flame. 
11. Garnish with coriander leaves and serve hot with rice. 
12. If serving with roti or chapathi, then add milk and tomato ketchup to the cooked gravy and let it come to a boil. 
13. Remove from flame and garnish with coriander leaves. Serve hot with roti. 

Notes

• You can add any leftover fry curries for this gravy curries. This is purely optional. You can skip this step if you do not have any leftovers. I generally tend to use my leftover foods in this way. Adopting this method, gives a new dish each and every time and prevents food getting wasted. Your family will also get the feeling that they are eating fresh and not leftovers. 
• Addition of lentils gives a very homely touch to the dish. , So do not skip the lentils. 
• You can also include other lentils like whole moong or sprouts as well. 

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Broccoli Stir Fry Recipe / Sautéed Broccoli / Pan Fried Broccoli

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Broccoli Stir Fry Recipe / Sautéed Broccoli / Pan Fried Broccoli 

Todays recipe is a simple stir fry just like any other fry curries. But what makes it special is the variety of veggies that are added and the spices that go into it. This is a curry that I prepared using whatever veggies were available to me at the time, but you can basically include anything you like.

Broccoli is a versatile veggie just like cauliflower, carrots, beans, potatoes, green peas etc. It is highly rich in Vitamin K, Vitamin C, chromium and folate. Broccoli is also a very good source of soluble and dietary fibre which thereby helps in reducing cholesterol levels. It also has numerous antioxidants which helps in building immunity in the body.

Though it is not easily available in the local markets, it is quite common in the supermarkets. It is good to include this veggie once in a fortnight considering the fact that it is very gassy. My son is not a great fan of broccoli, but the addition of the other ingredients like paneer, sweet corn and capsicum makes him to forget about the broccoli and enjoy the dish thoroughly.

You can also check my other simple fry curries which go very well as an accompaniment for both rice or roti :

Snake Gourd Poriyal

Baby Potato Fry

Munagaku ( moringa ) leaves fry

Paneer Bhurji

Ladies Finger Fry

Spring Onion Fry

Broad Beans Stir Fry

Cauliflower Green Peas Stir Fry

Simple Radish Fry

Preparation

Heat oil in a pan and add mustard and cumin seeds.

Allow them to splutter. Now add chopped onions and saute until they become transparent.

Throw in turmeric powder and mix.

Now add chopped broccoli and sweet corn seeds.

Add salt and cook covered until the broccoli is 90% cooked. Now add the capsicum ......

.......and cook uncovered until the capsicum is cooked but it still retains its crunchiness. Now add the paneer cubes and mix. You can add homemade herbed paneer for extra flavour. 

Finally add the diced tomatoes and cook until soft.

Sprinkle all the spices namely - chilli powder, garam masala, coriander powder and flax seeds powder.

Mix it well and check for seasoning. Switch off the flame and serve hot with either rice or roti.

Ingredients

Broccoli  1/2 of a medium broccoli

Sweet corn 1 cup

Paneer  100g

Capsicum 1

Oil  2 tbsp

Onion  1 ( chopped )

Salt  to taste

Garam masala  1/2 tsp

Coriander powder 1 tsp

Chilli powder  1 tsp

Flax seeds powder 1 tsp

Mustard seeds  1/2 tsp

Cumin seeds  tsp

Turmeric powder 1/2 tsp

Method

1. Heat oil in a pan. 
2. Temper it with mustard and cumin seeds.
3. Once they crackle, add chopped onion. Sauté until translucent and add turmeric powder. 
4. Add the broccoli pieces and the sweet corn kernels. 
5. Sprinkle salt and mix well. Cook covered stirring occasionally until the broccoli is almost cooked but not completely cooked. 
6. Add the capsicum pieces and cook uncovered for 5 minutes. 
7. Now add paneer cubes and diced tomatoes. 
8. Cook until tomatoes are soft. 
9. Sprinkle chilli powder, garam masala, coriander powder and flax seeds powder. 
10. Mix well and check for seasoning. 
11. Switch off the flame and serve hot with either rice, roti or chapathi.

Notes

• Any other veggies like beans, potatoes, sweet potatoes, beets, cabbage, green peas etc. can be added according to the availability. 
• Addition of flax seeds powder makes the dish more nutritious.

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how to cook cauliflower indian style / gobi kurma curry / cauliflower recipes for rice or roti /

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 Cauliflower Gravy Curry / Cauliflower Kurma Curry / Gobi Curry for rice or roti 

 

This is the season for fresh and cheap veggies. All the veggies are so fresh and they are available in such cheap prices that whenever I visit the Santhe here, I tend to buy all veggies which are way too much for a family of four. I get really tempted to buy fresh and seasonal veggies which are available only in some seasons. Cauliflower is one such veggie which is available in different sizes especially during the winter season. On one such Sunday, I found the local market filled with cauliflowers ( so fresh ) that I couldn´t resist myself from purchasing four cauliflowers.

My family loves cauliflower in any way - cauliflower green peas fry, gravy, kurma etc,. I also add small pieces of cauliflower in upmas as well. They simply love the addition of cauliflower in basically anything. Since I had many cauliflowers at hand, I thought of preparing cauliflower kurma recipe. This is an Indian style of cooking cauliflower which is very easy to make with simple ingredients.

This cauliflower gravy or gobi curry is a perfect side dish for many varieties - chapathi, roti, naan, dosa, rice, pulav or any other mildly flavoured rice variety. This kurma curry was so much loved by my kids. This is indeed a spicy curry, but I have reduced the spice to suit my kids taste buds. All the spice lovers out there can increase the spice according to your liking.  

The secret to such an immense flavour and aroma to this cauliflower curry lies in the list of the ingredients that go into the preparation of the masala ( gravy ). Each ingredient blends so well with the others making it an ultimate combo that suits very well with the cooked and roasted cauliflower florets. Needless to mention, this is yet another healthy food recipe that has been added to this blog . I hope each one of you will prepare this spicy and flavourful curry and enjoy with your family.

You can also view my Mixed Vegetable Curry which tastes amazing with chapathi or naan.

Preparation

Separate the cauliflower into small florets and wash carefully. Make sure that you remove all the insects if any. Cook these florets in water until they change their colour slightly and become a little softer.

While the florets are getting cooked, we will prepare the masala. Grind onion, garlic, ginger, cashew, poppy seeds, cloves, dalchin, coconut pieces and cardamom in a mixie to a smooth paste. Keep aside.

Now if the florets are done, switch off the flame and drain the water.

Do not throw away the water. We are going to use this water for the preparation of this gobi kurma. Keep the cooked pieces in a colander. Take a pan and heat 1 tbsp. of oil in it. Add the cooked cauliflower florets and let them get roasted for a while. Keep stirring occasionally.

Once they are roasted, transfer to another plate and set aside. In the same pan, add remaining oil and add cumin seeds.

When they splutter, add turmeric powder and add the ground masala.

Add salt and mix well and allow it cook on a low flame until the masala releases the oil on the sides. While this is getting cooked, prepare the tomato puree and keep aside.

Once the masala releases oil on the sides, add the tomato puree and mix well.

Add coriander powder and chilli powder and cook covered on a low flame ....

....until you see oil floating on the top of the gravy.

Now add water and add the roasted cauliflower florets and mix.

Add milk and cook for some more time.

Check for salt and spice and switch off the flame.

Serve hot after garnishing with cream and coriander leaves. 

Ingredients

Cauliflower 2 ( small ) Or 6 cups of florets

Chilli powder 1 tsp

Salt to taste

Coriander leaves to garnish

Oil 3 tbsp

Tomatoes 2  ( small )

Cumin seeds 1 tsp

Turmeric 1 tsp

Coriander powder 1 1/2 tsp

Milk 1/2 cup

To Grind

Onion 2 ( diced )

Cashew 1/4 cup

Garlic 6

Ginger 1"piece

Poppy seeds 3 tsp

Cloves 4

Dalchin 1"piece

Coconut 3 tbsp ( finely chopped )

Cardamom 2

Method

1. Wash the florets, blanch and keep aside.
2. Heat 1 tbsp. of oil in a pan and fry the florets. Transfer to a plate and keep aside.
3. Grind all the ingredients that are mentioned under ´´ To Grind ´´ and prepare the masala.
4. Heat remaining oil in a pan and add cumin seeds and turmeric powder.
5. When the cumin seeds crackle, add the ground masala and salt and mix well.
6. Cook on a low flame until the oil releases from the sides. 
7. Now add the tomato puree, chilli powder and coriander powder and mix well. Cook covered on a low flame until the oil starts floating on top of the gravy. 
8. Now add some water, fried cauliflower florets and milk. Mix well. 
9. Check for salt and spice and cook for a few more minutes. 
10. Garnish with coriander leaves and cream and serve hot with rice, roti, chapathi, dosa or any other flavored rice.

Notes

• You can increase or decrease the amount of spice as per your desire. 
• Adding milk is optional but it gives a richness to the curry. 
• Other veggies like green peas, beans, potatoes can also be added to this kurma curry.

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how to cook chayote vegetable / Kootu Recipes

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how to cook chayote vegetable / Chow chow Kootu / Kootu Recipes

Kootu is a traditional dish which can be prepared with any kind of vegetables mixed with lentils. It can also be referred to as a stew which is of semi gravy consistency. Kootu is a Tamilnadu dish which is popular all over India especially in South India.

Today´s recipe is a kootu dish prepared with chow chow. Chow chow is also known a Chayote squash in English. There are different names in different languages for this veggie. In Hindi, it is known as Ishkus, in Tamil - Seemai Kathirikai, in Kannada - Seeme Badanekayi and in Telugu - Bangalore Vankaya or Seema Vankaya.

This chayote ( chow chow ) belongs to the squash or gourd family and is very low in calories. It is rich in fiber, antioxidants, vitamins and minerals. It is also very rich in Folate Vitamin. This is a versatile veggie that can be used in the preparation of dry curries, gravy curries, sambar and kootu.

Today´s recipe is chow chow kootu. This kootu is a perfect combo for roti or chapathi. This also goes well with plain rice. The addition of lentils like channa dal and moong dal makes it a wholesome dish which is very healthy.

Preparation

Peel the skin of the chow chow and discard the inner seed. Chop them into small bite sized pieces. Keep aside. Grind roasted channa dal, green chillies, ginger, garlic, cumin seeds and coconut to a coarse paste.

Add diced tomatoes and grind once again to make a smooth paste.

Keep this paste aside.

Heat a pressure cooker and add oil. Once the oil is hot, add mustard seeds and cumin seeds.

When they splutter, add chopped onions and sauté until they become translucent.

Add turmeric powder and mix.

Now add the ground paste and mix well. Add salt and sugar.

To this, add the chopped chow chow pieces, washed lentils ( channa dal and moong dal ) and sambar masala powder.

Mix well and add little water sufficient to cook the chow chow and the lentils.

Check for seasoning and cook with the lid on. Cook for 3-4 whistles and switch off the flame. Serve hot with roti, chapathi or rice.

Ingredients

Chow chow 3 ( medium sized )

Onion 1

Cumin Seeds 1/2 tsp

Oil 2 tbsp.

Mustard seeds 1/2 tsp

Salt to taste

Sambar masala  1tsp

Moong dal 1/4 cup

Channa dal 1/4 cup

Sugar 1 tsp

To grind

Coconut 2 tbsp.

Garlic 5 pods

Ginger 1" piece

Green chillies 3

Cumin seeds 1/2 tsp

Roasted channa dal 2 tbsp.

Method

1. Grind all the ingredients given under to grind list. Keep aside. 
2. Heat oil in a pressure pan and add mustard and cumin seeds. 
3. When they splutter, add onion and sauté until pink in colour. 
4. Add turmeric powder, the ground masala paste, salt and sugar. 
5. Mix well and add the chopped chow chow pieces, washed lentils and sambar masala powder. 
6. Mix well and add enough water to cook the lentils and veggies. 
7. Cover with the lid and cook for 3-4 whistles. 
8. Serve hot with rice or roti.

Notes

• You can skip the roasted channa dal but it gives a nice thickness to the kootu. 
• Sambar masala gives a unique flavour to the curry. If you do not have that handy, simply add little Garam masala powder, coriander powder and cumin powder. 
• You can skip the green chillies during grinding and add chilli powder while cooking to get a nice red colour to the kootu. Or you could also add dry red chillies while grinding. 
• I have washed the lentils before adding to the curry.

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