5 Monday to Friday sides part 2|@akshatasrecipes #sidedish#sidedishes#vegetarianrecipessnacks#tiffin
Recipes in this Video
Baby potatoes, often referred to as new potatoes, are a staple in American cuisine, celebrated for their tender texture and ability to absorb flavors. Roasting enhances their natural sweetness, making them a favorite side dish for family dinners and gatherings. This dish showcases the simplicity of fresh herbs and seasonings, allowing the potatoes to shine. Today, variations abound, with many incorporating different herbs or spices to cater to diverse palates.
Ingredients
- ●baby potatoes
- ●olive oil
- ●garlic
- ●rosemary
- ●thyme
- ●salt
- ●black pepper
- ●parmesan cheese
Instructions
- 1Preheat the oven to 400°F.
- 2Wash and scrub the baby potatoes until clean.
- 3Cut any larger potatoes in half to ensure even cooking.
- 4In a large bowl, toss the potatoes with olive oil, minced garlic, chopped rosemary, and thyme.
- 5Season generously with salt and black pepper to taste.
- 6Spread the potatoes in a single layer on a baking sheet.
- 7Roast in the preheated oven for 25-30 minutes, until golden and tender.
- 8Stir halfway through to ensure even browning.
- 9Remove from the oven and sprinkle with grated parmesan cheese, if using.
- 10Serve warm as a side dish with your favorite main course.
Ingredient Alternatives
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated pecorino
Nutritional yeast adds a cheesy flavor with fewer calories.
Techniques
Equipment
Also Known As
Brinjal Fry, a popular dish in Indian cuisine, showcases the versatility of eggplant, often enjoyed as a side dish. Traditionally made in homes across India, it is a staple in many regional diets, celebrated for its crispy texture and vibrant flavors. Modern variations may include different spices or cooking methods, reflecting regional preferences and contemporary culinary trends.
Ingredients
- ●brinjal
- ●turmeric powder
- ●red chili powder
- ●coriander powder
- ●salt
- ●oil
- ●curry leaves
- ●mustard seeds
Instructions
- 1Slice brinjal into thin rounds and soak in water to prevent browning.
- 2Heat oil in a pan over medium heat until shimmering.
- 3Add mustard seeds and fry until they start to pop.
- 4Add curry leaves and sauté for 30 seconds until fragrant.
- 5Drain brinjal slices and add them to the pan.
- 6Sprinkle turmeric powder, red chili powder, and coriander powder over the brinjal.
- 7Season with salt and toss to coat evenly.
- 8Cook for 8-10 minutes, stirring occasionally, until brinjal is tender and golden.
- 9Remove from heat and let cool slightly before serving.
Ingredient Alternatives
brinjal
Healthier: zucchini
Cheaper: potatoes
Zucchini offers a similar texture while potatoes are more economical.
oil
Healthier: coconut oil
Cheaper: vegetable oil
Coconut oil adds flavor while vegetable oil is budget-friendly.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups spinach, chopped
- ●1 cup green peas, boiled
- ●1/2 cup potatoes, boiled and mashed
- ●1/2 cup bread crumbs
- ●1/2 tsp cumin powder
- ●1/2 tsp garam masala
- ●1/2 tsp red chili powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●2 tbsp fresh coriander, chopped
- ●1 tbsp lemon juice
- ●Oil for shallow frying
Instructions
- 1In a large mixing bowl, combine the chopped spinach, boiled green peas, and mashed potatoes.
- 2Add the bread crumbs, cumin powder, garam masala, red chili powder, salt, black pepper, chopped coriander, and lemon juice to the bowl.
- 3Mix all the ingredients thoroughly until well combined.
- 4Divide the mixture into equal portions and shape them into kebabs or patties.
- 5Heat oil in a pan over medium heat for shallow frying.
- 6Once the oil is hot, carefully place the kebabs in the pan.
- 7Fry the kebabs for about 3-4 minutes on each side or until they are golden brown and crispy.
- 8Remove the kebabs from the pan and place them on paper towels to absorb excess oil.
- 9Serve hot with mint chutney or yogurt dip.
Equipment
Ambode is a popular snack in Indian cuisine, particularly in the southern regions, often enjoyed with tea.
Ingredients
- ●1 cup split chickpeas (chana dal)
- ●1/2 onion, finely chopped
- ●2-3 green chilies, finely chopped
- ●1/4 cup fresh coriander leaves, chopped
- ●1/2 tsp cumin seeds
- ●1/2 tsp turmeric powder
- ●1/2 tsp red chili powder
- ●Salt to taste
- ●Oil for deep frying
Instructions
- 1Soak the split chickpeas in water for 4-5 hours or overnight.
- 2Drain the soaked chickpeas and grind them coarsely in a food processor without adding water.
- 3In a mixing bowl, combine the ground chickpeas, chopped onion, green chilies, coriander leaves, cumin seeds, turmeric powder, red chili powder, and salt. Mix well.
- 4Heat oil in a deep frying pan over medium heat.
- 5Take a small portion of the mixture and shape it into a round ball or patty.
- 6Carefully drop the shaped ambode into the hot oil, frying a few at a time to avoid overcrowding.
- 7Fry until they are golden brown and crispy on all sides, about 3-4 minutes.
- 8Remove the ambode with a slotted spoon and drain on paper towels to remove excess oil.
- 9Repeat the process with the remaining mixture.
- 10Serve hot with chutney or sauce of your choice.
Equipment
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