Side dishes for Chappati/Dosa etc.,

Discussion in 'Krishnaammas Kitchen' started by krishnaamma, Jan 23, 2007.

  1. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Hi

    Here I am going to give " side dishes" for Chappati/ Dosa / Uppma etc.,
    You can also join in this and share your ideas.
     
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  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Potato Curry

    • 500 Gms. Potato ​
    • 300 Gms. Onion ​
    • 2 Tea spoons of Red Chilly powder ​
    • Mustard seeds ​
    • Udad dal ​
    • Channa dal ​
    • Asafetida ​
    • Salt ​
    • Oil to fry ​
    1. Cook and peal potatoes. Cut them into small equal size and keep aside ​
    2. Chop onion. Put a pan and make seasoning. ​
    3. Add chopped onions and fry well ​
    4. Now add cut potatoes and fry well. Simmer the stove and let the potato pieces fry well ​
    5. Add asafetida powder and curry leaves. ​
    6. You can serve this curry with chapatti /puri.​
     
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Alu-Channa Kai

    1 Cup cooked Channa
    2 Cooked Potatoes
    4 - 5 green chilies
    2 Onions
    1 inch ginger
    4 - 5 garlic
    1 spoon mustard seeds
    1 spoon cumin seeds
    Fresh coriander leaves
    Curry leaves
    Salt
    2 spoons oil​
    • Pour oil in a pan and make seasoning with mustard seeds, cumin seeds, chopped ginger and garlic.​
    • Put chopped onions and fry well.​
    • Add diced potatoes (cooked) and cooked Channa.​
    • Now add chopped coriander leaves and curry leaves.​
    • Serve with chappati/puri​
     
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  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Chole Pattura/Alu Chole

    1 Cup soaked Channa
    2 Potatoes
    2 Onions
    1 inch Ginger piece
    1 spoon mustard seeds
    1 spoon turmeric powder
    1 spoon red chili powder
    1 small lemon size tamarind
    1 spoon Garam Masala
    1 small piece Jaggery
    Salt
    Oil for seasoning
    1/4 spoon baking powder.
    1. Put soaked Channa and potato in a pressure cooker and cook them by adding some salt and baking powder.​
    2. Take 2 spoons of cooked Channa, onion and ginger and put them in a mixer grinder and grind them well.​
    3. In a pan pour oil and make seasoning with mustard seeds. Add the grinded Masala and fry well.​
    4. Add turmeric powder, red chili powder and tamarind water.​
    5. Bring them to a boil and add cooked Channa and potato.​
    6. Add salt and allow the Channa to boil for 10 minutes​
    7. Put Garam Masala powder and Jaggery mix well.​
     
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Spicy Channa

    1 Cup cooked Channa
    1 Onion or 1 bunch spring onion
    1 spoon ginger, garlic paste
    1/2 spoon mustard seeds
    1/2 spoon cumin seeds
    Fresh Coriander leaves
    Salt
    Oil for seasoning
    1 spoon turmeric powder
    1. Pour the oil and make seasoning. Add ginger garlic paste and chopped onions.​
    2. Add turmeric powder and add cooked Channa and smash all ingredients.​
    3. Add one cup water and mix well.​
    4. Add coriander leaves and remove from the fire.​
    5. A very good side dish for chapattis.
     
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  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Soya Sabji

    • Soya nuggets 1 packet (meal maker) ​
    • Coconut 1/2 ​
    • Onion 100 Gms. ​
    • Potato 250 Gms. ​
    • Tomato 100 Gms. ​
    • Garlic 4 - 5 flakes ​
    • Red chilly 4 - 5 ​
    • Fennel seeds 1 spoon ​
    • Mustard seeds 1 spoon ​
    • Curry leaves ​
    • Red chilly powder 2 spoon ​
    • Oil for seasoning. ​
    • Salt ​
    1. Put Soya nuggets in hot water for 10 minutes. Boil potatoes and keep aside. ​
    2. Extract milk from coconut. ​
    3. Pour oil in a pan and make seasoning with mustard seeds, fennel seeds and curry leaves. ​
    4. Then add chopped onion and garlic. ​
    5. Add red chilly and fry. Then and cooked potato and chopped tomato and stir. ​
    6. Let it boil for a while. Now add squeezed Soya nuggets and put themin the boiling mixture. ​
    7. Then add coconut milk and salt. ​
    8. Mix well and allow it boil for while. ​
    9. Dry fry and powder fennel seeds and add it in the mixture. ​
    10. Remove from the fire and serve with hot chapatti or puri.
     
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  7. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Soya Dhania Masala

    • 2 Cups Soya Nuggets​
    • 2 Onions (Chopped)​
    • 2 - 3 Green chilies​
    • 1 Cup chopped coriander leaves​
    • 1 tsp cumin seeds​
    • 1 tsp gram masala powder ​
    • 1 tsp finely chopped garlic​
    • 1 tsp finely chopped ginger​
    • 1/2 cup finely chopped tomatoes​
    • Salt​
    • Oil​
    1. Soak Soya nuggets in warm water for 15 minutes. Squeeze them and remove excess water. Keep aside.​
    2. Heat a oil and add cumin seeds, ginger, garlic and onion, one after one and fry well​
    3. Add socked and squeezed nuggets along with little water and add salt.​
    4. Add finely chopped tomatoes and garam masala and allow the dish to boil.​
    5. Grind green chilies and coriander leaves and make as paste.​
    6. Add this paste to the dish.​
    7. Cook further for a while and remove from the fire.​
    8. Now 'Soya Dhania masala' is ready to serve with dosa or chapatti.​
     

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    Last edited by a moderator: Apr 10, 2007
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Whole Green Moong Dal Curry

    • Whole green dal sprouted 1 cup ​
    • Onion big 2 ​
    • Tomato 2 ​
    • Lemon 1 ​
    • Ginger Garlic paste 1 spoon ​
    • Green chilly 4 - 5 ​
    • Coriander leaves ​
    • Turmeric powder ​
    • Cumin seeds 1/4 spoon ​
    • Oil 2 spoon ​
    • Salt ​
    1. In a deep pan make seasoning with cumin seeds. ​
    2. Add ginger garlic paste, chopped onion, green chilies, tomato and salt. ​
    3. Fry them well then add sprouted Moong dal and fry for a while. ​
    4. Add 2 to 3 cups of water and close the pan with a lid ​
    5. Simmer the stove. Let the curry become almost dry. ​
    6. After some time check and make sure that the dal is cooked. ​
    7. Remove from the fire and use as side dish for chapatti or puri.
    Note: You can add dried meethi leaves in the curry to make it more tasty.
     
  9. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Malaysian Alu Curry

    • 1/2 kg. Potato​
    • 2 Onion​
    • 2 Tomatoes​
    • 2 - 4 Garlic flakes​
    • 2 Tsp. Coriander seeds​
    • 10 - 12 Black peppers​
    • 1 Cup coconut milk​
    • 1 Tsp. Sugar​
    • 1 Tsp. Chopped or crushed red chilly​
    • 1 Tsp. Slices of ginger​
    • 1 Tsp. Grated lemon rind​
    • 1/2 Tsp. Turmeric powder​
    • Salt​
    • Fresh coriander leaves.​
    • Oil​
    1. Cook potatoes and remove skin. Cut in to 1/2" or 1/4" as per your wish and keep aside.​
    2. Blend coriander seeds, black pepper, chopped red chilies, slices of ginger, grated lemon rind & turmeric powder. Add little water and make a smooth paste.​
    3. Heat oil add sliced onions and fry well. Add sliced garlic, ground paste, coconut milk, sugar and salt.​
    4. Mix well and allow the gravy to boil for a while.​
    5. Add the boiled potatoes and chopped tomatoes in the gravy.​
    6. Stir lightly and simmer the fire.​
    7. Cook for 3 - 4 minutes.​
    8. Add coriander leaves and serve hot with chappati or puri.​
     
  10. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Dum Aloo

    • 1/2 kg. Small Potatoes​
    • 1 Cup Chopped Onion​
    • 3/4 Cup Tomato Puree​
    • 1 Tab. ginger garlic paste​
    • 1 Tsp. Chopped garlic​
    • 1 Tsp. Dhania powder​
    • 1 Tsp. Turmeric powder​
    • 1 Tsp. Red Chilly powder​
    • 1/2 Tsp. Garam masala powder​
    • 1/2 Cup Curd​
    • Oil to fry​
    • Salt​
    • Fresh chopped coriander leaves​
    1. Peel and soak evenly sized potatoes in salt water and pierce these with a fork.​
    2. Drain and deep fry the potatoes in oil till golden brown.​
    3. Heat oil in a kadai and add chopped garlic and fry till they become golden brown.​
    4. Add chopped onions to this and fry well.​
    5. Add ginger garlic paste, turmeric powder, coriander powder, red chilly powder and tomato puree.​
    6. Cook till the fat separates from the masala.​
    7. Add beaten curd to the masala and mix well.​
    8. Add golden brown potatoes to the gravy.​
    9. Add water, coriander leaves and cover the lid.​
    10. Simmer for 10 - 12 minutes. Let it cook until the potato pieces become tender.​
    11. Serve hot with nan or roti or rice.​
     

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