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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    Dear Teju,

    Thank you so much for your feed back. Good to hear that you and your husband both liked the recipe.:hiya
     
  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Butter Panner Masala with No Onion No Garlic

    Ingredients:

    200 gms paneer
    10 -12 cashew nuts
    1/2 tsp cumin seeds
    1 big tomato
    2 cloves
    Small piece of cinnamon
    2 cardamoms
    1/2 tsp turmeric powder
    1 tsp red chilli powder
    Salt to taste
    2 - 3 tbsp cream
    2 - 4 tbsp butter
    2 - 4 sp oil or ghee

    Method:

    Cut the paneer into medium size pieces.
    Grind the cashew nuts, tomato, cinnamon, cardamom and cloves.
    Heat oil, add cumin seeds.
    Add the ground paste, turmeric powder, red chilli powder and salt.
    Mix well and allow it to cook for a while.
    Add the paneer pieces, cream and butter and cook for 2 minutes.
    Cook for another minute and the gravy will start getting thick.
    Add more butter if your wish.
    without onion or garlic this will be very very mild.
    Serve with hot pulkas or chapatis.

    Note: If you want you can add boiled and diced potato in that. If you want you can fry and put paneer pieces.
     
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Mango Ketchup

    Ingredients:

    2 tbsp. olive oil
    1 small onion, finely chopped
    2 tbsp. garlic, finely chopped
    3 spring onions, green parts only, coarsely chopped
    2 tbsp. fresh ginger
    1/4 tsp. chopped coriander leaves
    1 tbsp. garlic, finely chopped
    1 ripe mango, coarsely chopped
    2 tbsp. lemon juice
    1 tsp. hot sauce made from Scotch bonnet peppers
    1/2 tsp. salt

    Method:

    Keep a medium size pan and pour oil.
    Add the onion, spring onions, garlic and ginger.
    Cook, stirring regularly, until the onion begins to soften about 2 – 3 min. Now add garlic, coriander leaves and mango.
    Cook for a while.
    Add lemon juice, hot sauce and salt.
    Stir well.
    Your ‘Mango ketchup’ is ready.
    If you want smooth ketchup, then put it for a min. in a mixer grinder or use blender.
    Use as per your wish.
    With bread or chappati.
     
  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Kadalai Curry

    This Kadala Curry is for "Kuzha Puttu"

    Brown chick peas-1 cup (soaked overnight)
    Onion-1
    Tomato-1
    Green chilli-2
    Grated coconut-3 spoons
    Mustard
    Curry leaves
    Salt
    Oil to make seasoning

    Method:

    Take one hand full of soaked (kuthu kadalai) chick peas, coconut and one green chilly.
    Grind them like a paste and keep aside.
    Heat oil in kadai, add mustard.
    Now add cut green chilli’s and curry leaves.
    Then add and fry onion and next add sliced tomato and fry.
    Now add chick peas,salt, a pinch of turmeric powder.
    Now add the ground paste to kadai.
    Mix well and transfer it to cooker.
    Add water and salt.
    Pressure cook it for 3 whistles.
    Garnish with coriander leaves.
    Serve with 'kuzhaputtu'
     
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Palak Panner 2

    Ingredients:

    1 bunch fresh spinach
    2 to 3 sp sour cream (optional)
    2 tbs ghee or vegetable oil
    2 tsp ground coriander
    1 cup paneer, cubed
    ½ tsp tumeric
    1 tsp salt
    ¼ tsp pepper
    ½ tsp sugar
    1 pinch asafoetida

    Method:

    Chop the washed and drained spinach leaves into small pieces.
    Heat the ghee in a saucepan over medium heat and fry the powdered spices.
    Put the chopped spinach into the saucepan with the 3 tablespoons of water.
    Cover and cook gently until the spinach is tender.
    Now put the cream and the cubes of paneer.
    Add the salt and sugar, stir well, and continue cooking over the same low heat for 5 more minutes.
    Serve 'Palak Panner' as a main dish with rice or hot chapatis or both.

    Note: Instead of panner cubes you can put cut potato. And if you want you can add red chilly powder instead of black pepper.
     
  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Vada Curry

    We can use this Vada Curry for idly, dosa, puri and chapatti as side dish.

    Ingredients:

    200 Gms. Channa dal
    250 Gms. Tomato
    500 Gms. Onion
    250 Gms. Vegetable Shortening
    50 Gms. Garlic
    25 Gms. Fennel Seeds (sonf)
    50 Gms. Processed Channa dal
    25 Gms. Ginger
    25 Gms. Poppy Seeds (kas kas)
    1/2 Coconut
    2 Clove
    2 Cardamom
    5 Green chilly
    2 Pieces Cinnamon
    Salt
    1 Spoon Turmeric powder

    Method:

    Soak Channa dal for 1/2 an hour and grind it cores with salt and fennel seeds
    Make all the dough as pakodas and keep aside
    Grind all the other items in a mixer grinder
    Pour some veg. shortening in a deep pan and make seasoning with fennel seeds
    Pour all the masala in the pan and fry well and add salt
    While the oil comes out of the masala add the pakodas in that and pour 2 to 3 cups of water and smash all the pakodas i.e. vada well
    Other wise cut all the vadas in to two pieces and add with boiling masala
    Let it cook for a while and let it become like a thick gravy.
    Now remove from the fire and serve with your favorite tiffen.​
     
    Last edited: May 20, 2017
  7. swanu

    swanu New IL'ite

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    hi krishnaamma

    thanks a lot for sharing these wonderful recipes.

    i like dosa so much and sometimes it becomes
    so difficult what to eat along with that and then i end up cooking the same potato bhaji.

    now i got to try some of these recipes.

    thanks

    regards

    anu
     
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Yes Anu,

    if you plan correctly, you can make very nice side dishes for dosa. I have given many recipes here. go through them. Also I gave lots of dosa varities. Please visit all the threads. Thanksfor your feed back.

    Try some recipes and give your feed back for that also.
     
  9. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Kaaju Paneer Masala

    This is a tasty recipe. try once.

    Ingredients:

    150 gms paneer cube them.
    150 gm cashew nuts
    2 tab sp Khuskhus
    3 onion
    3 tomatoes
    3 – 4 garlic
    1” ginger piece
    ½ to 1 sp red chilly powder
    ½ cup fully cream milk
    1/2 tsp garam masala
    Salt
    Oil to fry

    Method:

    Soak khus khus for 10 min.
    Fry cubed Paneer till golden.
    Keep aside.
    Remove, paneer and fry kajus and keep aside.
    Deep fry onions till brown.
    Cool and grind into a paste with soaked kuskus and 10 – 12 cashew nuts.
    Boil chopped tomatoes, chopped garlic, chopped ginger with 1cup water, till tomatoes are soft.
    Cool and then puree.
    Heat 2 tbsp oil and fry onion and khus-khus paste till brown.
    Add chilly powder.
    Add tomato puree and cook till oil separates.
    Add milk gradually, stirring constantly, and cook for 3-4 mins.
    Add garam masala and salt.
    Add enough hot water to get a thick gravy.
    Boil and then simmer for 10-12 mins.
    Add paneer and kaju.
    Bring it to a boil once more; simmer for 5-mins till paneer is heated through.
    Stir well.
    Now it is ready to serve.
    Serve with naan or chappati.
     
    Last edited: Jun 15, 2008
  10. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Chut pat Pudina Paneer

    Ingredients:

    250 gms paneer – cube them
    ¼ cup dried pudina
    3 tomatoes
    3 onions
    ½ turmeric powder
    ½ to 1 sp red chilly powder
    ½ sp garam masala powder
    4 sp oil

    Method:

    Heat oil and fry sliced onions till brown.
    Add turmeric powder, chilly powder and salt.
    Make pulp of 2 tomatoes and add it. Cook till dry.
    Add Paneer, dried pudina and cut 1 tomato and add the pieces.
    Add garam masala.
    Cook for 2 mins and remove from fire.
    Serve warm with chappati.
     
    Last edited: Jun 15, 2008

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