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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    Curry Leaves & Onion Chutney

    Ingredients

    Curry leaves - 1 bunch
    Onion - 2 medium size
    Tomato - 1 large size
    Red chilies - 2 or 3
    Tamarind - a small piece
    Oil - 2 tea spoon
    Mustard seeds - half teaspoon
    Urad dal - half teaspoon
    <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:eek:ffice:smarttags" /><st1:place>Bengal</st1:place> gram - half teaspoon
    Salt as per taste


    Method

    Heat oil in a pan.
    Add mustard seeds, wait until it splutters then add urad dal & bengal gram.
    Add the chopped onions & green chillies, fry until golden brown.
    Add the tomatoes and tamarind and continue to stir.
    Now add the curry leaves and stir-fry for 5-7 minutes.
    Leave it to cool & then grind.
    Serve with idli, dosa or hot steaming rice.
     
  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Coriander/Cilantro Chutney

    Ingredients

    1 bunch of coriander
    1 garlic clove (optional)
    Hand full of peanuts (fresh)
    (Finally crushed, this is optional)
    Few drops of lemon juice
    2 Red chilly
    1 Small piece of Ginger
    Salt to taste


    Method

    In blender, mix above ingredients to a fine paste, only few drops of water can be added.

    But lemon juice should do the job.

    Serve with dosa/idly/chappati etc.,
     
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Garlic/Lahson Chutney




    Ingredients

    20 cloves fresh garlic
    2 teaspoons of chilli powder (or according to taste)
    1/2 teaspoon of salt (or according to taste)
    2 teaspoons of vegetable oil


    Method

    Peel and grind the garlic until it is a paste.
    Add the chilli power, salt and oil to the garlic.
    Mix again thoroughly.
    In a pan pour the oil and put this paste.
    Fry well and remove when oil comes out of the mixture.
    Enjoy the chutney in a variety of ways! Innovation is the answer!
     
  4. Induslady

    Induslady Administrator Staff Member IL Hall of Fame

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    Krishnaamma,

    Today I tried your version of Paneer butter masala. It was easy to make and yummy.

    Everyone at my home had extra rotis because it was tasty. Thank you for posting such an easy and tasty version.

    Malathy
     
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Hi Malathy,

    Thank you very much for your Complements. :) And I am very glad that your family members liked the dish.
     
  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Dal Makhani



    Ingredients

    1/2 Black udath dal
    1 onion grated
    2 green chillies sliced
    1/4 tsp. ginger grated
    1/2 tbsp. coriander finely chopped
    1/2 tsp. cumin seeds
    1/4 tsp. red chilli powder
    3-4 tbsp. butter
    salt

    Method

    Mix and wash dal well. Soak for over night.

    Pressure cook till soft but not overcooked. (Approx. 3 whistles)

    Mash a little with the back of a spoon, while hot.

    Heat butter in a deep pan. Put cumin seeds.

    Add onion, ginger and green chilies.

    Stir fry till soft; add masalas (red chilies and salt) and dals, mix well.

    Bring to a boil. Simmer for 3-4 minutes.

    Garnish with chopped coriander and lemon juice.

    Serve hot with rice, rotis, etc.
     
  7. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Sweet and Sour Dal


    Ingredients

    1 cup toor dal 1/2 tsp.
    Dania (coriander seed) powder
    1 tbsp. mint leaves finely chopped
    1/4 tsp. garam masala
    1 tbsp. coriander leaves finely chopped
    2 pinches asafetida
    1 stalk curry leaves
    Salt to taste
    1 tbsp. broken jaggery
    1/2 tsp. each cumin & mustard seeds
    3 tbsp. tamarind water / ½ sp. Puli paste
    2 tbsp. ghee
    3 green chilies
    5 cups rice starch water or water
    1" piece ginger
    1 tsp. red chilly powder
    1/4 tsp. turmeric powder

    Method

    <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:eek:ffice:smarttags" /><st1:State><st1:place>Wash</st1:place></st1:State> and pressure cook dal in two cups water.
    Cool, remove, drain and keep aside the top water of dal.
    Remove two tbsp. Thick dal and keep aside.
    Beat the remaining dal with a hand whipper, adding the water that was kept aside.
    Crush the green chilly and ginger together.
    Make a paste of all the dry powders in 1/4 cup water.
    Keep aside.
    Heat ghee in a pan and add the seeds.
    Add ginger garlic and stir.
    Add asafetida, mint, masala paste and stir for a minute.
    Add jaggery, tamarind water and stir.
    Allow to cook for 2-3 minutes. Add beaten dal.
    Boil for 6-7 minutes.
    Check taste for salt and spiciness.
    Garnish with chopped coriander.
    To be served with hot steamed rice.
    To serve, place one serving of rice on a plate with 2 tea sp. Ghee and dal.
    Or serve with chappati.
    Children will like this dal.
     
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Toor Dal



    Ingredients

    1 cup toor dal
    2 1/2 cups water
    1 tsp. red chilly powder
    1/2 tsp. coriander seed powder
    1/4 tsp. turmeric powder
    Salt to taste
    1/4 tsp. garam masala (optional)
    2 pinches asafetida
    1 tsp. chopped tamarind
    1 tsp. jaggery crushed
    1 tbsp. ghee
    1/2 tsp. each cumin and mustard seeds
    1 stalk curry leaves
    1/2 tomato chopped fine
    1 tbsp. chopped coriander

    Method

    <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:eek:ffice:smarttags" /><st1:State><st1:place>Wash</st1:place></st1:State> and pressure cook dal till done. (Approx. 4 whistles will do). Cool cooker and remove dal.

    Beat the dal with a hand beater till smooth. Keep aside.

    Make a thin paste of the dry spice powders and salt and 1/2 cup water.

    Heat ghee in a saucepan, add the seeds to splutter. add tomatoes and curry leaves.

    Fry for a minute. Add masala paste. Fry for a minute. Add the chopped tamarind and
    jaggery.

    Stir for a minute more. Add dal and stir. Add water.

    Bring to boil and simmer on low for 7-8 minutes.

    Garnish with chopped coriander.

    Serve piping hot with steamed rice and papads.


     
  9. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Dal Palak



    Ingredients

    1 cup tur dal (wash it and soak it for1-2 hr with hot water)
    1 cup spinach leaves; wash it and chopped it
    2 table spoon of lime juice
    1 tomato; finely chopped
    2 table spoon oil
    1 onion; finely chopped
    1/2 tea spoon cumin seeds
    1/2 tea spoon ginger garlic paste
    Pinch of asafetida
    1 tea spoon red chilly powder
    2 green chilies; finely chopped
    1/2 tea spoon turmeric powder
    Salt to taste
    1 tea spoon coriander powder


    Method

    Take a vessel and cook tur dal in it.

    When it cooked 3/4 then add spinach leaves, onion, tomato, salt, turmeric powder, ginger

    garlic paste and asafetida.

    Now cook all the things till they are cooked completely.

    In a frying pan heat the oil and add the other ingredients (except lime juice) and pour it

    over cooked dal.

    Now add lime juice in it and mix it well.

    Serve hot with chapatti or rice.

     
  10. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Tomato Dal


    Ingredients:

    1cup uncooked toor dal

    For the Seasoning:

    4 med sized tomatoes-chopped
    1green chilly-sliced Coriander leaves-finely chopped
    1 tsp mustered seeds
    1 tsp urad dal
    1 tsp cumin seeds
    1/2 tsp turmeric powder
    A few curry leaves
    1/2 tsp asafetida 2 tsp oil
    Salt to taste


    Method

    Clean the dal, add required water, turmeric powder and the asafetida and pressure cook the dal.

    In a pan, heat 2 tsp oil and add to it the mustard seeds, urad dal and the cumin seeds.

    When the dal turns brown and the mustard seeds begin to splutter add the curry leaves,

    tomatoes and green chilly.

    Cover and let it cook well till the tomatoes are soft and almost mashed-up.

    Add the cooked dal and mix well.

    Remove from fire and garnish with chopped fresh coriander leaves.

    Serve hot with plain rice or phulkas.
     

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