Hi All, Here are some quick side dishes for chappathi. please post your quick side dishes too. Tomato side dish: Ingredients: Mustard seeds, Oil - 5 tea spoons ( since my dad has to reduce oil i use less, you can use reasonable qty for making onion brown Onion: 2 - chopped Tomato:3 - chopped Curry leaves ( optional) When added gives more flavour Turmeric powder- 1/4 teaspoon Chilli Powder - 1 teaspoon ( for people require more hot, you can add more) Salt - as required Preparation: Heat oil in a wok; Add mustard seeds; when it splutter add onion & curry leaves. When Onion color changes add tomato,Salt, tumeric & Chilli powder; cook for sometime until tomato gets mushy. When you add less oil the curry tends to get burnt a little, incase you feel it sticks in wok, add 1/4 glass of water to make tomato mushy. Adjust Chilli powder to your taste. The qty i told here will be ok for people who use less spice. This goes well with chappathi, lemon rice and also normal white rice.
Tomato Egg - Copy of Egg bhurji Ingredients: Eggs - 2 nos Onions - 1 - chopped Tomato - 2 - chopped Salt - as required Chilli powder - 1 teaspoon Garam masala or chicken masala- 2 pinch Coriander leaves - 2 pinch - nicely minced Oil - 4 teaspoons Preparation: Heat oil in wok; when heated add onions and fry until it turns brown. then add tomato, salt, chilli powder , garam masala powder and fry until tomato turns mushy. Now break the eggs into the wok and mix it immediately. you can see eggs getting cooked but still retaining moisture. mix for more 1 min. People who are ok with a little raw egg smell can take off from the stove. Where my dh, would like to cook egg well, so i will have it in stove for 3 mins and get the eggs well cooked. This serves 1 person. This goes well with chappathi.
Dry vegetable subji Ingredients: Cabbage- 225 grms - shredded carrot - 200 grms - shredded Onion - 1 - choppped tomato - 2 small ( chopped) Chilli powder - 1 teaspoon Garam masala - 1/4 teaspoon Coriander leaves - a small amount for flavour - people who like this flavour a lot can add some more coriander leaves. Oil - 2 teaspoons Cumin seeds - 1 teaspoons Mustard - 1/4 teaspoons Preparation: Heat oil in a wok. when hot, ad mustard and then cumin . After spluttering add onion and fry for a minute - Add tomato and fry for 2 mins. Onion and tomato shoudl not be fried more or turn mushy as onion and tomato which is crunchy will add good taste. Then add carrot, cabbage and peas; Add spices, salt and cook in a low heat & covered. when 75% to 80% cooked add coriander leaves and switch off stove. Serves 2 and goes well with Chappathi. you can use it for bread sandwitch too..
Dry Carrot Sabji Ingredients: Carrots: 3, shredded Onion - 1 Tomato-1 Chilli powder - 1/2 teaspoon garam masala or chicken masala - 2 pinch oil - 2spoons Mustard - 1/4 teaspoon jeera - 1/2 teaspoon Coriander leaves- 2 teaspoons ( chopped finely) Preparation: Heat oil in a wok. put mustard & jeera, once crackled add Onion and fry till transcluscent; then add tomato, chilli powder, salt, garam masala; fry for 3 mins ( should not go mushy Add carrot; when cooked up to 75% put coriander leaves and switch off the stove. Onions, tomato & carrot crunchy will taste good with chappati and also you can have it along bread Serves 1, preparation time along with vegetable cut will be 20 mins
Dry Beet root Sabji Since my dad needs to add beetroot in his food, I tweeked carrot sabji with beetroot. Beetroot - 1 nos ( crated) Onion - 1 chopped tomato-1 chopped chilli powder - 3/4 teaspoon garam masala - 2 pinch salt - as needed coriander leaves - 2 teaspoons - finely chopped Oil - 2 teaspoons ; mustard - 1/4 tsp; jeera - 1/2 teaspoon Preparation: heat oil in wok, when hot add mustard and jeera. after cracking add onion. fry till transclucent; then add tomato , spices, salt fry for 3 mins ( should not go mushy); Add grated beetroot and cook till 75%. ( if you dont like beetroot smell cook completely). no need to add water. just close & cook for all dry sabjis. Add coriander leaves and switch off the stove.
Quick Kuruma: This recepie i got from Aval Vigadan supplement. I think this was told by Mrs. Revathi Shanmugam. this actually goes well with Chappathi/dosai/iddli. I tweeked a bit match taste of my husband Onion big-1 tomato-3 ( medium) tomatoes to go high to get a twinkling taste Green peas/butter beans - 100 grs. (optional) chilli powder - 3/4 teaspoon Coriander powder - 1/2 teaspoon Coriander leaves OIL - 2 teaspoons & salt Snauf - 1/2 ( perunjeeragam) Grind: Coconut ( 5 tsp) & jeera( 1 tsp) garlic pods- 4 Preparation: If you use green peas/butter beans, cook before hand; later you can add Heat oil in a wok, when hot add snauf, add onions; saute until translucent; add tomatoes, coriander powder, chilli powder, turmeric powder; saute until it turns mushy; Add peas/butter beans if you use; Add grounded mix; Add water ( 100 ml) let it boil until the coconut smell goes off. Peel & Crush the garlic pods ; Add it to the mixture and let it boil for 1/2 min; add coriander leaves and switch off the stove. The taste enhancer is the garlic. since you add it last, it wont be cooked to soft; but will be cooked 90% which will give you a unique smell & taste. Coriander leaves gives you a good flavour when added with garlic. For dosa you can add more water; spice level you can change according to ur taste. Serves 2 person ; preparation time is 15 mins.
Instant Kuruma: This my mom used to make when she is in rush. this will also taste good for chappathi Onion:1 Tomatoes-3 chilli powder 3/4 tsp corriander powder - 1 tsp Salt for taste corriander leaves Grind : Coconut ( 5 tsps & snauf 2 table spoons) Preparation: Heat oil, when hot add mustard seeds & cinnamon sticks (1 nos) and add onions; when brown add tomato; add spices and fry till mushy; Pour ground mixture; add water to adjust the consistency; let it boil for some time umtil the coconut smell leaves off; add corriander and serve This goes well with Chappathi & dosa
Alu subji Finish off with the seasoning add 2 onions finely chopped and next slitted greenchillies ,salt , once cooked add teaspoon of ginger garlic paste let the raw flavor fade then add 2 or 3 potatoes pressure cookfor 2 whistles with little water ,dish out garnish with coriander and curry leaves If desired add cumin and coriander powder as well before removing from flame
Nice thread. jeera alu is one such side dish. To make it we need 2 medium size potato. - boiled, peeled and broken with hand to small pieces 1 table spoon oil 1 tea spoon jeera, a pinch of hing powder 1/4 tea spoon haldi powder 1 tea spoon coriander powder, salt to taser, 1/2 tea spoon chopped green chilli, 1 table spoon water, garam masala or chaat masala - optional. heat oil in a wok, add hing, green chilli, jeera, haldi and coriander powder. mix and sauté for 2-3 seconds, now add potato and salt and mix well. now add water and mix so it gets a little moist look Add garam masala/chaat masala amid mix and take off from stove. can serve with chapati, rice or puri.
