Sides/Snacks

on

 A good side can really make a meal! This page has some of my favorites.

Lost recipe references for some of these.. apologies to original recipe creator.

Stir-Fried Eggplant with Homemade Chilli Sauce

  1. Cut eggplant into 5cm irregular and same-sized pieces, then sprinkle well with sea salt and spread onto a tray in one layer. Set aside for at least 30 minutes. Rinse well, then drain and pat dry with paper towel.
  2. To make the chilli sauce, heat the oil in a wok until the surface seems to shimmer slightly. Add chillies, garlic and ginger and stir constantly over medium heat for 5 minutes. Reduce heat to low and cook, still stirring, for a further 5 minutes. Remove from the heat, then stir through the tamari.
  3. Dry-roast peppercorns and salt in small heavy-based frying pan until the peppercorns are fragrant and begin to ‘pop’. Remove from the heat. Allow to cool, then grind to a powder in a mortar and pestle or spice grinder.
  4. Heat the peanut oil in a wok until the surface seems to shimmer slightly. Add eggplant and stir-fry over high heat for 3 minutes. Reduce heat to medium and stir-fry for a further 5-7 minutes or until eggplant is tender.
  5. Add the chilli sauce to the eggplant and stir-fry for 1 minute. Add the coriander and spring onions, tossing to combine.
  6. Transfer to a large serving plate and season with Sichuan pepper and salt.

Thrice-cooked Arbi - works really well as a snack

Credit of this recipe goes to Amit Dassana - original recipe is at https://www.vegrecipesofindia.com/sukhi-arbi-recipe-sukhi-arbi/

Tastes really good if made a little spicier.
Ingredients:
  • 250 grams arbi 
  • 1.5 tsp ajwain
  • 1 tsp coriander powder
  • 1 tsp red chili powder
  • 1 tsp amchur
  • few fresh mint leaves
  1. Pressure cook arbi till it is almost cooked. Peel. Now lightly press the arbi with your hands.
  2. Shallow fry the arbi in oil till golden brown. I use my cast iron pan for this, and it uses very little oil.
  3. In another pan, add a little oil. Add ajwain and fry for a minute. Now add coriander and red chili powder. Mix well and add the fried arbi to this. Add amchur powder and salt. Garnish with some chopped mint leaves (optional).

Kair ki Sabzi (made with Rajasthani berries)

Found a packet of kair on amazon so wanted to try them out.. recipe credit goes to https://yourvegrecipe.com/recipe/kair-ki-sabji-1502014299802x917382765869531100
This site is a storehouse of a number of jain recipes!

Ingredients:
    • 1 cup kair(ker) 
    • A pinch of asafoetida(hing) 
    • ¼ tsp mustard seeds(rai) 
    • ½ tsp cumin seeds(jeera) 
    • ¼ tsp turmeric powder(haldi) 
    • ½ tsp red Chilli powder  
    • 2 tsp coriander powder(dhania) 
    • 1 tsp amchur powder 
    • 1 tbsp oil  
    • Salt to taste

    Wash and soak kair in water 6-7 hours. 
    Drain and wash kair 3-4 times in normal tap water till all the dirt get removed from the soaked kair. 
    In pressure cooker add soaked kair with enough water. 
    Pressure cook for 3 whistles on medium flame. Cook till tender. 
    Allow it to cool and drain water from kair. Set aside. 
    Heat the oil in a pan, add the mustard seeds, hing and jeera and sauté on a medium flame for a few seconds. 
    Add the cooked kair, turmeric powder, coriander powder, chilli powder, amchur powder and salt. Mix well and cook on a medium flame for 5 minutes, while stirring occasionally. 
    Serve hot with roti and papad.

    Lotus Stem/Bhein - in Honey Chilli dip

    I always worry about how to use this vegetable, and this is a really nice way to use it - kind-of Chinese version.
    Thinly sliced lotus stems - coated with spices and oil, and cooked in air fryer. Then topped with chilli sauce and honey, and of course, sesame seeds!

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