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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    Handi Paneer Recipe

    Ingredients:

    200 gms paneer – cube them (you can fry them in oil)
    3 onions
    1 tomato
    2” ginger piece
    ½ sp turmeric powder
    1 sp red chilly powder
    ½ sp garam masala powder
    1 -2 green chilly
    1 brinji leaf – tej patha
    ½ cup curd
    salt
    2 to 3 sp oil
    ½ sp freshly ground pepper
    fresh coriander

    Method:

    Cut onions fine and stir fry till brown.
    Reduce flame, add grated ginger, turmeric powder, chilly powder, garam masala and mix.
    Add finely chopped tomato, chopped green chilly and tej patta.
    Cook on low flame for 7-8 mins.
    Add beaten curd and cook. Add salt.
    Add 1/2 cup water and boil.
    Mix in Paneer and chopped coriander.
    Cook till the masala dries and coats the paneer.
    Add a little freshly ground pepper.
    Remove from fire and serve.
     
  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Paneer Palak one more type

    Ingredients:

    Palak 2 bunch
    Paneer 200 gms ( cube them)
    Ginger 1 “ piece
    Garlic 3 – 4 flakes
    4 – 5 tsp ghee
    Turmeric powder 1/4sp
    Red chilly powder ½ sp
    Amchoor ½ sp
    Cardamom 4 crush them
    Green chilly 2 – 4

    Metnod:

    Clean and Chop washed palak.
    Heat ghee and fry chopped ginger and crushed garlic.
    Add spinach and cook for 5 mins.
    Add salt, turmeric and chilli powder.
    Then add chopped tomatoes and cook.
    Add Paneer cubes.
    Add crushed elaichi, finely chopped green chillies and amchoor powder.
    Cook for 3-4 mins.
    Remove from the fire and Serve with chappati or bread.
     
    Last edited: Jun 15, 2008
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Palak and Methi Paneer

    Ingredients
    2 bunches palak(spinach), washed and chopped<?xml:namespace prefix = v ns = "urn:schemas-microsoft-com:vml" /><v:shapetype id=_x0000_t75 stroked="f" filled="f" path="m@4@5l@4@11@9@11@9@5xe" o:preferrelative="t" o:spt="75" coordsize="21600,21600"> <v:stroke joinstyle="miter"></v:stroke><v:formulas><v:f eqn="if lineDrawn pixelLineWidth 0"></v:f><v:f eqn="sum @0 1 0"></v:f><v:f eqn="sum 0 0 @1"></v:f><v:f eqn="prod @2 1 2"></v:f><v:f eqn="prod @3 21600 pixelWidth"></v:f><v:f eqn="prod @3 21600 pixelHeight"></v:f><v:f eqn="sum @0 0 1"></v:f><v:f eqn="prod @6 1 2"></v:f><v:f eqn="prod @7 21600 pixelWidth"></v:f><v:f eqn="sum @8 21600 0"></v:f><v:f eqn="prod @7 21600 pixelHeight"></v:f><v:f eqn="sum @10 21600 0"></v:f></v:formulas><v:path o:connecttype="rect" gradientshapeok="t" o:extrusionok="f"></v:path><o:lock aspectratio="t" v:ext="edit"></o:lock></v:shapetype><v:shape id=_x0000_i1025 style="WIDTH: 27pt; HEIGHT: 36.75pt" href="http://www.mysmiley.net/freesmiley.php?smiley=jumping/jumping0002.gif" o:button="t" alt="" type="#_x0000_t75"><v:imagedata o:href="http://www.mysmiley.net/imgs/smile/jumping/jumping0002.gif" src="file:///D:\DOCUME~1\Sundar\LOCALS~1\Temp\msohtml1\01\clip_image001.gif"></v:imagedata></v:shape>
    1/2 bunch methi leaves
    3 large tomatoes
    5-6 green chillies
    5-6 garlic
    2" ginger

    Salt to taste
    Oil for frying
    1 1/2 cups cubed paneer

    For seasoning:


    1 onion, chopped finely
    1 tsp chilly powder
    1 tsp cumin powder
    1 tsp coriander powder


    Method:

    In a deep pan pour oil and fry paneer pieces keep aside.
    Chop the palak, methi, tomato, ginger, garlic and green chillies.
    Put it in a large pan with 2 cups of water.
    Boil till well done.
    This should take about 10 minutes.
    Grind the boiled mixture to get a coarse paste.
    Heat some oil and fry the onion till well browned.
    Now add the spices, stir for a minute and add the palak paste and salt to taste.
    Add fried paneer pieces and heat through.
    Serve hot with chapati or na or even plain rice.
     
  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Crispy Cauliflower Manchurian

    Ingredients:

    1 small Cauliflower, cut into flowerets, steam cook it.
    2 tbsp garlic paste
    2 tbsp ginger paste
    2 tbsp green chilli paste
    2 tsp red chilli powder
    1/2 tsp turmeric powder
    1/2 bunch coriander leaves, chopped finely
    A pinch of saffron - dissolved in milk
    3 onions - chopped finely
    1 1/2 teaspoon of garlic, chopped
    2 tsp soya sauce
    1 1/2 tablespoon of cornflour , dissolve it in water
    1 tabsp wheat flour
    1/2 cup rice flour
    1/2 tsp baking powder
    1/2 cup of cornflour
    Juice of 1/2 lemon
    Salt to taste
    Oil for deep frying the cauliflower
    2 tablespoon oil for sauce

    Method:

    In a large bow, combine wheat flour , rice flour, cornflour,baking powder, salt, 1 sp soy sauce, 1 tablespoon garlic paste, 1 sp ginger paste, chilli powder, turmeric powder and 1 tablespoon green chilli paste.

    Mix well with water, till you get the consistency of thin batter.
    Or you can use hand blender for this.
    Dip steamed cauliflower flowerets in this batter and deep fry in oil, drain and set aside.
    In another pan, add some oil and add the remaining garlic and ginger paste.
    The minute it starts turning brown, add the chopped onions and fry only till they start becoming transperent.
    Now add the chopped garlic and green chilli paste and fry for a minute.
    Add the soy souce and stir for a minute.
    Bring down the heat and then add the cornflour-water paste and the safaron milk.
    Keep on stirring, on low heat and when the mixture turns thick enough,
    Add the chopped corainder leaves and stir for 20 seconds.
    The leaves should not lose thier color.
    Take this mixture from the heat and pour it in a big bowl.
    Now add the fried cauliflower in this.
    Your Cauliflower manchurian...:crazycrispy manchurian is ready to serve.

    Note: If you want soft manchurian, add the fried cauliflower at the last stage and allow it to boil for a min. then remove from the fire. you will get soft cauliflower manchurian.
     
    Last edited: Jun 15, 2008
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Sprout Green Garam Masala

    Ingredients:

    1 cup of Sprouts
    1 or 2 Onions
    1 Tomato
    3 Garlic Flakes
    1 tsp Cumin seeds
    1 tsp Shahjeera (which means dark zeera)
    3 or 4 Red Chillies
    Coriander Leaves
    Salt to taste
    1 tsp oil


    For masala paste:



    Grind raw Tomato, Onion, Garlic Flakes, Cumin seeds, Red Chillies and coriander leaves into a fine paste in a mixer.


    Method:

    Put the sprouts in a deep pan, add some salt, enough water and allow it to cook for 5 minutes.
    Allow the sprouts, to cook till they become soft.
    Keep this aside.
    Pour 1 tsp oil in aother pan, put shahjeera and allow it to splutter in it.
    Add cut onions and fry them till they become soft.
    Add the masala paste and saute till you get a nice aroma.
    Then add the cooked sprouts.
    Add some more salt if required.
    Garnish with coriander leaves and serve hot.

    Note: you can add any veg in this, like cabbage, peas, chow chow or potato in this. even you can add paneer cubes in this.

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  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Ground Nut Chutney - simple one

    Ingredients

    Groundnut- 2 cup
    Onion- 1 (chopped)
    Grated coconut- 2 tablespoons
    Green chilies- 4 - 6
    Urad dhal- 1/2 tsp
    Tamarind paste - 1/2 tablespoon
    mustard seeds 1/2 sp
    Oil
    curry leaves
    Salt

    Method:

    Dry roast the groundnuts and remove the skin.
    Then put all the ingredients other than oil, udad dhal, curry leaves and mustard seeds.
    Grind into a paste.
    In a pan make seasoning with mustard seeds, udad dal and curry leaves.
    Put it on the chutney.
    your pea nut chutney is ready to serve.
    serve this with idly/dosa or chappati.

    Note: you can put a pinch of asafetida in the chutney ( raw or you can fry it with seasoning)
     
  7. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Peanut Chutney - Masala - Spicy Variety

    Ingredients:

    Roasted and peeled groundnuts (peanuts)-1 cup
    Green chillies-4 - 6
    Coriander seeds-1 teaspoon
    Cumin seeds-1 teaspoon
    Tamarind paste 1 sp
    Turmeric powder-a pinch
    Garlic cloves-2
    Mustard seeds 1/2 sp
    Udad dhal 1/2 sp
    curry leaves
    Salt
    Oil 2 tea sp


    Method:

    Heat 1 sp oil in a pan and fry the green chillies until they turn light brown in colour on a low flame.
    Then add cumin seeds and coriander seeds and fry for one minute.
    Add garlic cloves and fry for a few seconds.
    Turn off the stove and let the fried ingredients cool.
    Grind them in a grinder with pea nut, into a thick paste.
    Add salt and sufficient water while grinding.
    Now
    hHeat the remaining oil in the same pan and add all the seasoning ingredients.
    Pour the seasoning on the chutney.
    Mix well and serve it with idly, dosa or vada.


    Note: You can make this chutney using dry chillies instead of green chillies.
     
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Pea nut Chutney one more spicy dish

    Ingredients:

    1 cup roasted and peeled peanuts
    2 - 3 small onion sliced or 1 table sp chopped big onion
    3 dry red chillies 1 tea sp
    tamarind paste or 1 tomato ( remove seeds and chop)
    3 garlic flakes, crushed
    salt to taste

    For seasoning:

    1/2 mustard seeds
    1/2 udad dal
    curry leaves
    1/2 tsp oil

    Method:

    Heat oil in a pan, add the garlic and dry red chillies and stir fry well.
    Add the sliced onions and fry for 2-3 min.
    Bring it to room temp.
    Then grind the roasted peanuts, tamarind, fried onions and garlic along with salt and little water.
    Heat oil in a pan and make seasoning.
    Pour the seasoning on the ground chutney.
    Serve with idlis or dosas or chappati.

    Note: If you use tomato instead of tamarind paste, fry it with onion and then grind.
     
    Last edited: Dec 9, 2008
  9. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Peanut Chutney with Coconut

    Ingredients :

    Ground Nuts - 2 cups (fried and peeled)
    Coconut - 1 cup
    Green Chillies - 10
    Oil - 3 tbl spoons
    Mustard Seeds - 1 tba spoon
    Red chillies - 2 - 4
    Urad dal - 1 tbl spoon
    Chana dal - 1 tbl spoon
    Garlic Cloves - 3 (optional)
    Small onion - 2
    Salt - to taste
    Curry Leaves
    Tarmarind Paste 1/2 sp

    Method:

    Heat a pan and add oil 1 sp and put garlic cloves, green chillies and fry it.
    Now grind garlic cloves, chopped small onion and green chills .
    Now add fried groundnut , coconut, salt , tamarind and grind it.
    Add water if you want.
    But add little.
    Keep the chutney in a cup.
    Make seasoning and pour it on the chutney.
    Serve groundnut chutney with idly or dosa.

    Note: you can avoid garlic or you can use onion alone or you can use garlic alone in this recipe.
     
  10. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Peanut Chutney one more type

    Ingredients:

    Groundnuts - 1 cup (fried and peeled)
    Channa Dal - 3 tbs (dry roast)
    Dry Red chillies - 3 ( dry roast)
    Tamarind paste - 1/2 tsp
    Salt to taste

    Mustard seeds - 1/4 tsp
    Curry leaves - a few

    Method:

    In a pan dry Roast groundnuts, channa dal and dry red chillies and remove from stove.
    In a mixer grinder put them all and add tamarind paste and salt.
    Grind them into fine paste.
    If you need add very little water in this.
    In a pan, make seasoning and pour it on the chutney.
    Serve with idly or dosa.

    Note: We have to add tamarind paste with peanut chutney, because peanut will give 'slightly bitter' taste with out that.

     

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