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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    Crispy Cabbage

    Ingredients

    2 cups cabbage shredded
    ¼ cup chopped capsicum
    2 - 4 green chilies slit
    10 – 12 curry leaves
    1 tsp. coriander leaves finely chopped
    1/4 tsp. turmeric powder
    2 pinches asafetida powder
    1 pinch garam masala
    salt to taste
    1/2 tsp. each cumin & mustard seeds
    1/4 tsp urad dal
    1/4 tsp amchoor powder 1 Tab oil


    Method

    Wash and drain cabbage.

    Heat oil in a non-stick pan.

    Add cummin, mustard and urad dal.

    Let it splutter.

    Add asafetida, green chilies, curry leaves, turmeric powder.

    Add cabbage, capsicum and salt.

    Toss lightly with spoon.

    Sprinkle garam masala and amchoor powder.

    Toss it again.

    Cook for 3-4 minutes stirring continuously till it is crisp.

    Garnish with coriander leaves. Serve with phulkas.

     
  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Aloo with Rich Gravy

    Ingredients

    7-8 medium size potatoes (boil with salt and cut into cubes)


    125 g cottage cheese (paneer)
    3 green chilies (chopped fine)
    1 1/2 teaspoon fresh ginger (smashed)
    10 cashew nuts (chopped)
    Salt to taste

    For Gravy

    Hand ful of mint leaves, hand full of coriander leaves and 10 green chilies (ground together)
    1/2 cup oil/ ghee
    1/2 cup boiled onion paste
    1/2 teaspoon ginger paste
    1/2 teaspoon garlic paste
    1/2 cup curd
    1/2 cup cashew nut paste
    Salt to taste

    Method
    Fry cubed potatoes until golden brown.
    Fry paneer pieces until golden brown and keep aside.
    Heat oil and put chopped green chilies, ginger and cashew nuts.
    Fry well.
    Add and fry the boiled onion paste until the raw flavour disappears.
    Add Green Masala, Curry Paste, ginger garlic paste, cashew nut paste and beaten curd; one after one.
    Simmer for 10 minutes. Add salt and the potatoes, simmer for 2 minutes.
    Add fried paneer and allow it to cook for 2 more min.
    Garnish with swirl of cream.
    Serve with <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:eek:ffice:smarttags" /><st1:place>Nan</st1:place> or hot chapatti.
     
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Green Masala Salad Dip

    Ingredients

    2 cups plain yogurt
    5-6 green chilies
    2 flakes garlic
    A bunch of coriander leaves
    A bunch of mint leaves
    Salt to taste

    Method

    Mix all ingredients in a blender.
    Serve with finger sized cut vegetables of your choice.
    Some suggested vegetables are carrots, blanched mushrooms, cauliflower florets,
    broccoli, spring onions, cucumber, celery stalks etc.
    The dip goes well with any other snacks too.
     
  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Low fat Paneer with Palak

    Ingredients

    2 bunches spinach, cleaned, chopped
    100 gms. paneer made from cows' milk (cut them into cubes)
    1 flake garlic, crushed
    1/2tsp. ginger grated
    2 green chilies finely crushed
    1/4tsp. cumin seeds
    1/4tsp. sugar
    1/2tsp. wheat flour
    3-4 pinches turmeric powder
    3-4 pinches cinnamon clove powder
    3-4 pinches asafetida powder
    1 pinch garam masala powder
    salt to taste
    lemon juice to taste


    Method

    Wash and drain spinach.

    Boil in minimal water till soft and bright.

    Drain, cool, grind with flour, ginger, garlic and chilies.

    Heat a heavy or nonstick pan, add cumin seeds.

    When roasted add asafetida and ground spinach.

    Add all other ingredients, except paneer and lemon juice.

    Stir, cover and simmer for 3-4 minutes.

    Add paneer and lemon juice, stir gently.

    Simmer further for 2 minutes.

    Pour into serving dish.

    Serve hot with wheat flour phulkas, or steamed brown rice.

    You can add tomatoes instead of lemon juice.
     
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Palak Paneer

    Ingredients

    500 g cottage cheese (paneer)
    ¼ cup oil
    ½ cup onion paste
    1 teaspoon ginger garlic paste
    2 teaspoons dried fenugreek leaves
    2 teaspoons Green Masala Paste (hand ful of coriander leaves, mint leaves and 5 -6 green chilies)
    2 teaspoons cheese or cream for garnish
    ¼ cup curd/ yogurt
    1 teaspoon cumin powder
    1 teaspoon coriander seed powder
    ½ teaspoon cinnamon powder
    ½ teaspoon cardamom powder
    ¼ teaspoon clove powder
    1 bunch spinach

    Method

    Cut paneer into cubes. (You can fry them till golden brown if you want)
    Make puree out of spinach (palak)
    Heat oil, add onion paste and fry until lightly coloured.
    Add ginger garlic and Green Masala Paste and curd.
    Add paneer and add all masala powders.
    Stir in the spinach puree.
    Add dried fenugreek leaves (methi leaves)
    Add salt and fenugreek powder.
    Simmer for 5 minutes.
    Before serving add a swirl of cream or grated cheese and serve immediately.
    Serve with <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:eek:ffice:smarttags" /><st1:place>Nan</st1:place> or Chappati.
     
  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Spicy Stir Fried Baby Corn


    Ingredients

    200 grams baby corn, sliced into 2 lengthwise
    4 - 5 green chilly, finely chopped
    1 1/2 teaspoons ginger, finely chopped
    1 1/2 teaspoon garlic, finely chopped
    1 teaspoon soya sauce
    2 teaspoons tomato-chilly sauce
    1 teaspoon corn flour
    a few slices of red and green capsicum
    1 tab spoon oil
    salt and pepper to taste


    Method

    Combine the soya sauce, tomato-chilly sauce and corn flour with 2 tablespoons of
    water in a bowl. Keep aside.

    Heat the oil in non-stick pan; add the baby corn and sauté over a high flame for 4 to
    5 minutes.

    Add the green chilly, ginger and garlic and sauté for another 2 minutes.

    Add the corn flour and sauce mixture.

    Mix well over a high flame till the sauce coats the baby corn evenly.

    Toss in the capsicum, add salt and pepper and mix well. Serve hot.

     
  7. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Cooked Veg. and Fresh Fruits Salad

    Ingredients

    1 cup cooked chick peas (approx. 1/2 cup raw chick peas)
    1/2 cup cucumber, sliced
    1/2 cup orange segments, peeled
    ½ cup Apple cubes, peeled
    1/2 cup onion, sliced
    1/2 cup lettuce, torn
    1/2 cup tomato, sliced
    1 table spoons chopped coriander
    1 1/2 teaspoons lemon juice
    salt and freshly ground pepper to taste


    Method

    Combine all the ingredients except the salt and pepper and chill.

    Just before serving, add salt and pepper and mix well.

    Serve chilled.

    Note: Good for diabetic and weight watchers.
     
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Baingan Ka Bhartha

    Ingredients

    1 very large seedless oval brinjal / Egg plant
    1 large tomato grated
    1 large onion grated
    1/2 tsp. ginger finely chopped
    1/2 tsp. garlic finely chopped
    1 tbsp. coriander leaves finely chopped
    2 green chilies finely chopped (optional)

    1 tea sp. Oil

    1/4 tsp. each cumin & mustard seeds
    1/4 tsp. garam masala
    1/2 tsp. red chilly powder
    1/4 tsp. turmeric
    3 pinches asafetida
    1-1/2 tsp. lemon juice
    salt to taste

    Method

    Wash and wipe Brinjal dry.
    Apply little oil on the veg.
    Burn brinjal over direct flame
    Rotate and cook till evenly soft all over.
    Put it in a big bowl and pour water.
    Let it cool.
    Remove the skin with hands.
    Mash softened brinjal till soft, keep aside.
    Heat oil, add seeds and allow to splutter.
    Add asafetida, stir and add ginger, garlic onions.
    Stir fry for 2-3 minutes.
    Add tomatoes, masalas, salt, etc.
    Add mashed brinjals, stir, add 1/4 cup water.
    Stir, cook covered till oil seperates.
    Pour into serving bowl, garnish with chopped coriander.
    Serve hot with warm bread rolls, rotis, or parathas.
     
  9. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Rajma Masala

    Ingredients:


    150 gms Rajma
    2 medium sized Onion
    1 large Tomato
    2 Green chilli
    1 tblsp Ginger-garlic Paste
    1/2 tspn Garam masala Powder
    1 tsp Coriander Powder
    3/4 tsp Salt



    Method:
    • Soak the rajma overnight.
    • Boil in a pressure cooker till tender, with 1/2 salt.
    • Heat oil in a pan and add the chopped onions and ginger garlic paste.
    • Cook till brown.
    • Add the tomatoes, green chillies and cook till pulpy.
    • Add coriander powder, balance salt and 2 cups water and boil well.
    • Add the rajma and cook on a low flame for about 10 minutes.
    • Add the garam masala powder and cook further for another 15 minutes or till the gravy thickens.
    • Garnish with coriander leaves.
    • Serve with Chappati or Naan.
     
  10. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Hot and Tasty Dal




    Ingredients

    toor daal - 1 cup
    potato - 1
    tomato - 1
    curry leaves (optional)
    black pepper powder - 1 or 2 teaspoons
    salt
    seasoning (oil, mustard seed, cumin seeds)

    Method

    Wash and peel the potato.

    Cut the potato and the tomato into pieces.

    Then add them to the daal along with the curry leaves, black pepper and pressure cook it.

    After it is done, take out from the cooker, add salt and the seasoning.

    Serve with plain rice/chappati
     

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