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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    Dry Gobi Manjurian

    Ingredients:
    Cauliflower 100gms (Gobi)
    Maida 100gms
    Cornflour 25gms
    Agi no moto 1 Tea spoon
    White pepper 1 Tea spoon
    Salt to taste
    oil to fry
    For Masala:
    Onion 1 cup
    Garlic 1 cup
    Ginger 1 piece
    Green chilly 1
    Spring onion 1
    Tomato sauce 1 Tea spoon
    Green chilly sause 1 Tea spoon
    Oil 4 Tea spoon
    Method:
    1. Mix maida, corn flour, agi no moto,white pepper powder and salt.
    2. Add water and make it into a thick batter.
    3. Cut cauliflower into small pieces.
    4. Mix the cut cualiflower in the batter and deep fry in the oil.
    5. Pour oil in a pan and add onion, ginger, garlic, green chilly and spring onion.
    6. Add tomato sauce and green chilly sauce. Mix well.
    7. Add the fried GOBI MANZURIAN in it.
    8. Add 2 to 3 table spoons of water and cook well.
    9. When water had totally evaporated, remove it from the fire.
    10.Dry GOBI MANZURIAN is ready to serve.
     
    Last edited by a moderator: Dec 14, 2007
  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Gravy Gobi Manjurian

    Ingredients:
    Cauliflower 100gms (Gobi)
    Maida 100gms
    Cornflour 25gms + 25 gms
    Agi no moto 1 Tea spoon
    White pepper 1 Tea spoon
    Soya sause 2 - 3 Tea spoon
    Salt to taste
    oil to fry
    For Masala:
    Onion 1 cup
    Garlic 1 cup
    Ginger 1 piece
    Green chilly 1
    Spring onion 1
    Tomato sauce 1 Tea spoon
    Green chilly sause 1 Tea spoon
    Oil 4 Tea spoon
    Method:
    1. Mix maida, corn flour (25 gms only), agi no moto,white pepper powder and salt.
    2. Add water and make it into a thick batter.
    3. Cut cauliflower into small pieces.
    4. Mix the cut cualiflower in the batter and deep fry in the oil.
    5. Pour oil in a pan and add onion, ginger, garlic, green chilly and spring onion.
    6. Add tomato sauce and green chilly sauce. Mix well.
    7. Add the fried GOBI MANZURIAN in it.
    8. Add a cup of water and cook well.
    9. Bring it to a boil.
    10.Now in a separate cup add water and corn flour and mix well.
    11.Add this mixture in the pan.
    12.Add soya sauce and mix well.
    13.Again bring it to a boil, remove it from the fire.
    14.GRAVY GOBI MANZURIAN is ready to serve.
     
    Last edited by a moderator: Dec 14, 2007
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Alu, Panner Makkan Vala



    250 gms Potatoes (Small, cook with salt and peel them)
    150 gms Potatoes, Cooked and Mashed
    100 gms Panner (cube them)
    50 gms Fresh Cream
    100 gms Onion
    1 Cup Curd
    2 Tab.sp Oil/Ghee/Butter
    ½ sp Black Salt
    Salt to taste
    Oil to fry

    For Masala:
    1 cup coconut
    5 Cardamoms
    6 Green chilly
    6 Red Chilly
    2” Ginger
    1sp Fried Cumin seeds
    1 sp Fried Coriander seeds

    Method:

    Fry small potatoes and panner in oil and keep aside.
    Prepare masala.
    In another pan pour butter and fry onions and mashed potatoes.
    Add masala and fry for a while
    Add 2 -3 cups of water and bring it to a boil.
    Add salt and stir.
    Add fried potatoes and panner.
    Add black salt
    Remove from the fire and add fresh cream and mix well.
    Serve with chappati / puri

    Note: you can add peas with this or replace potatoes with peas. If you want, decorate A lu, Panner Makkan Vala with Sliced tomatoes and fresh coriander leaves.
     
  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Butter Paneer Masala

    Paneer 500 gms
    Onion 500 gms
    Tomato 200 gms
    Oil 50 gms
    Butter 50 gms
    Red chilly 10 – 12
    Cashew 50 gms
    Cumin seeds 10 gms
    Gova 20 gms
    ½ Garam masala
    ½ sp Turmeric masala

    Method:

    Grind, red chilly, gova, tomato, onion, cumin seeds and cashew nuts.
    Add turmeric powder and garam masala powder
    In a pan pour oil and butter, add the masala and mix well.
    Bring it to a boil.
    Add paneer and allow it to cook.
    Remove from the fire and serve with chappati / puri
     
    Last edited by a moderator: Mar 21, 2007
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Panner Makkan Vala


    500 gms Panner
    100 gms Butter
    Oil to fry Panner pieces

    For Masala:

    2 -3 Onion
    5 -6 Tomato
    1” Ginger piece
    10 -12 Garlic
    2 sp Kas Kas
    1/2 cup coconut
    3 Cardamoms
    1 Cinnamon stick
    2 -3 Cloves
    1 sp Red chilly powder
    2 sp Coriander powder
    ½ coriander leaves

    Method:

    Fry panner in oil and keep aside.
    Prepare masala.
    In another pan pour butter and fry masala. Fry it for a while.
    Add 2 cups of water and bring it to a boil.
    Add salt and stir.
    Add fried panner.
    Remove from the fire and serve with chappati / puri
     
  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Kadai Mirchi & Aam Masala



    1 big mango
    15 green chilly
    1 sp mustard
    1 sp ommam (optional)
    2 sp Coriander powder
    ½ sp Turmeric powder
    1 sp Sonf
    1 sp Oil
    salt

    Method:

    Make Mango in to slices
    Cut green chilies in length wise
    Pour oil in a pan and put mustard/ommam
    Put mango pieces and fry
    Add turmeric powder, coriander powder and sonf powder
    Pour some water in that and close the pan.
    Allow the mango to cook well.
    Remove from fire and serve with chappati/ puri.
     
  7. jayana

    jayana Senior IL'ite

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    Re: Tomato Masala

    Hello,

    For this tomato masala, the Moong dal is supposed to be soaked before hand? Is it the green whole moong dal that u r referring to?? Kindly clarify!

    Thank you,
    Jay



     
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Hello,

    Moong dal means the split one. Yellow dal. ( Not the whole one). ok?
     
  9. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Ginger Chutney

    • 100 gm. Ginger ​
    • 2 Green chilies ​
    • 3 Red chilies ​
    • 1 Tsp. Udad dal ​
    • 1 Tsp. Tamarind paste ​
    • 1 Tsp. oil ​
    • 1/2 Tsp. Fenugreek seeds ​
    • 1/2 to 1 Tsp. grated Jaggery ​
    • 1/2 Tsp. mustard seeds ​
    • 1/4 Cup coriander leaves ​
    • Salt ​
    1. Slice the ginger. ​
    2. Heat little oil in a pan and fry udad dal, fenugreek and dried chillies well. ​
    3. Blend sliced ginger, salt, green chilies, coriander leaves, Jaggery, tamarind paste, and roasted mixture. ​
    4. Add some water and grind the mixture well. Make it like fine paste. ​
    5. Heat oil and make seasoning with mustard seeds and pour it on the prepared chutney . ​
    6. Mix well and serve with dosa or Idly or even with rice. ​
    Note: If you want you can fry ginger also.
     
    Last edited: Feb 26, 2008
  10. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Coriander Chutney

    Ingredients:
    Coriander leaves (fresh) 2 bunch
    Green chilly 100 gms
    Tamarind lemon size
    Oil to fry
    Mustard seeds 1 sp.
    Asafetida ½ sp.
    Turmeric powder ½ sp.
    Salt.

    Clean and wash Coriander leaves.
    Drain water and chop.


    Soak tamarind, clean and chop green chilly.
    Put them together in a mixer grinder and grind well.
    Dont use water to grind.
    Pour some oil in a pan and make seasoning with mustard seeds,turmeric and asafetida.
    Put the grind mixture in that and fry till the smell goes out of the mixture.
    Remove from the fire and store.
    Serve with Dosa or chapatti or Idly.
     
    Last edited: Apr 18, 2007

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