Side dishes for Chappati/Dosa etc.,

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

  1. Reenae

    Reenae Bronze IL'ite

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    Kashmiri Dham Aaloo

    Ingredients:


    5 potatoes
    2 tsp deghi mirch
    2 tsp saunf powder
    ½ tsp sund powder
    ½ tsp garam masala
    2 to 3 lavang
    2 badi elaichi
    1 small stick dalchini
    1 choti elaichi
    Oil
    Salt to taste

    Method:


    Boil and peel the potates leave them to cool at room temperature.
    Make small holes in boiled potatoes with the help of a fork from all sides.

    Heat oil in the kadai and deep fry these boiled potatoes on a low flame so that
    they get fried inside also.
    Sprinke a hand full of water over these potatoes while in oil only and when
    they have become red.
    Take out potatoes in a dry dish.
    Take another pan with lid and put oil for cooking.
    When hot put laung, badi elaichi, dalchini, choti elaichi and let fry till the
    sweet aroma comes out.
    When done put deghi mirch and put a mug of water immediately otherwise the curry
    would become black.
    Now put rest of the masalas in this curry and bring to boil for 5 mins.
    Put the fried potatoes in this curry and cover the pan with a tight lid.
    Simmer for 1 hr. and keep on checking in between so that water does not dry.

    Replace from heat when the gravy has becomes thick and oil has come up.
    Ready to serve.
     
  2. Reenae

    Reenae Bronze IL'ite

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    Baingan ka bhartha

    Ingredients:


    1 Eggplant, freshly baked or broiled
    2 green chilies, finely chopped
    3 green onions (spring onions with greens)
    1 tsp ground coriander
    1 tsp ground cumin
    ½ tsp haldi
    1 tsp garam masala
    1" piece ginger, minced
    2 large cloves, garlic (if you prefer) minced
    1 cup plain yogurt
    2 tbsp ghee
    2 tbsp cilantro leaves, finely chopped
    salt to taste

    Method:


    Take out the skin and pulp the brinjal.
    Heat the ghee and sauté the onion till it becomes translucent.
    Put the ginger, garlic and green chilies and fry for a minute.
    Put the chilli, coriander and cumin powders.
    Put the garam masala, salt and cilantro.
    Cook for a minute. Add the eggplant pulp, mix and cook for about 5 to 10 minutes.

    Combine the beaten yogurt.
    Sarve HOT with tandoori roti or Rumaali Roti
     
  3. Reenae

    Reenae Bronze IL'ite

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    Sarson Ka Saag

    Ingredients:


    1 bunch sarson greens
    1 bunch spinach
    1 onion, grated
    ½ tsp ginger, grated
    ½ tsp garlic, grated
    3 green chillies
    1 tbsp grated cheese
    ½ lemon juice
    Salt to taste
    2 tbsp ghee
    1 tbsp oil
    ½ tsp garam masala
    1 tbsp maize flour

    Method:


    Chop both greens, wash, drain. Heat oil in the pressure cooker direct.
    Add both greens, green chillies, stir. Add ginger, garlic, stir.
    Add few pinches salt, 1 cup water. Pressure cook till done.
    Mash well. Heat ghee in a pan, add onion, saute till brown,
    Add all other ingredients, except cheese. Stir well and cook till oil separates.

    Serve HOT with a little butter tossed in. Goes very well with Makki ki Roti (cornflour roti) and Dahi (Yogurt)
     
  4. Reenae

    Reenae Bronze IL'ite

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    Dam Aaloo

    Ingredients:


    8 nos baby potatoes
    1 onion
    6 tbsp tomato puree
    Ginger a small cube
    6 pods garlic (if you wish)
    2-3 nos green chilli
    2 tbsp cream (fresh or frozen )
    ¼ cup milk
    ½ cup water
    Sugar a pinch
    Salt to taste
    10-12 nos cashews halves
    ½ tsp chilli powder
    ½ tsp coriander powder
    ¼ tsp turmeric powder
    ¼ tsp garam masala
    Oil to cook and deep fry

    Method:


    Peel the baby potatoes and keep aside
    Take onion, chillies, ginger garlic and puree them in the mixer.
    Heat oil and deep fry the potatoes till golden brown
    Take about 2-3 tbsp of oil in a wok and to this add cumin seeds and finally
    add the onion garlic paste to this and keep frying till golden brown in colour.

    Once the oil starts to leave the wok add tomato sauce to this and keep frying
    till the oil leaves the sides of the work.
    To this add chilli powder, coriander powder, turmeric and stir well.
    Add a little cream to it and add garam masala.
    Finally add milk and keep stirring till it begins to boil.
    This is important because if not stirred well then the milk might cuddle.
    Add water to this and salt sugar and finally add the fried potatoes and let
    simmer for about 15-20 minutes.
    Check tenderness of potatoes with a fork and finally add cashews to this.

    Yummy!!!
     
  5. epics

    epics Senior IL'ite

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    Re: Karela - Katta And Meeta

    Thank you Malakirshna

     
  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Masala Green Peas

    Ingredients:

    2 tea cups dried greenpeas
    4 -5 finiely chopped green chilies
    1 piece ginger (finely chopped)
    1 table sp dhniya - jeera powder
    1 table sp garam masala
    1 table sp red chilly powder
    1 table sp amchur
    1/4 sp asafoetida
    Salt to taste

    For Serving:

    2 tea cups Fresh Curds
    1/2 table sp chilly powder
    2 tea sp roasted cumin seed powder
    2 table sp Sweet chutney (optional)
    2 tea cups cooked with salt and diced potatoes (optional)


    Method:

    Soak the peas over night or for at least 5 - 6 hours.
    Add 2 teacups of water to the peas and cook in a preassure cooker.
    You can add 1/2 salt while preassure cooking.
    When cooked add ginger , green chillies, dhaniya-jeera powder, garam masala, amchur, chilly powder, asafoetida and balance salt.
    Mix well and allow it to cook for atleast 10 min.
    Remove from the fire.

    How to serve:

    Take a big bowl .
    Put the cooked peas in that and spread curds, diced potatoes, sweet chutney and sprinkle chopped coriander leaves.
    Serve with naan, chappati or puri.

    Note:

    If you want you can add one table spoon butter or ghee to give good aroma.
     
  7. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Hi Malakirshna and Reenae,

    you both posted many recipes in this section. :hiyaToday only I visited here after a long time. They look yummy. let me try them and give you a feed back.

    Post more and more entries. enjoy cooking.
     
  8. prana

    prana IL Hall of Fame

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    Hi Krishnama,

    :bowdown to you....You are doing a great job.Thaks for starting these kind of threads.




     
  9. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Hi prana,

    Thank you Bow, you are welcome.
     
  10. teju

    teju Senior IL'ite

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    Re: Cabbage Balls with gravy

    Dear Krishnamma,
    I tried your cabbage balls with Gravy today and it was Yumm!!! Thanks a lot!
    You are also helping me save my marriage ;-) My husband enjoyed it!! ;-)
    Thanks a lot,
    Teju
     

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