Side dishes for Chappati/Dosa etc.,

• 1 carrot
• 10 - 12 beans
• 2 potato
• 1 onion
• 1 green bell pepper
• 1/2 tea spoon Soya sauce
• 1/2 tea spoon vinegar
• 1/4 tea spoon ageno motto
• 1 spoon red chilly powder
• 2 spoon Sugar
• 1 tea spoon corn flour
• Oil to fry
• Salt

1. Cut vegetables thin and length wise
2. Pour oil in a pan and fry vegetables and add salt.
3. Take 1/2 cup water and add Soya sauce, vinegar, agenomotto, red chilly powder, sugar and corn flour.
4. Mix well and add the mixture with the fried vegetable and mix well again.
5. Cook for a while and remove from the fire.
6. Serve with chapatti or puri

• Ingredients:
• 1 Medium size bottle gourd
• 3/4 Cup Channa dal Flour (Besan)
• 4 - 6 green chilly
• A pinch of Baking Soda
• Salt
• Ghee or Oil to fry
• For Gravy:
• Tomato 2 - 3
• Onion 1 - 2
• Ginger garlic paste 1 tbs
• Red chilly powder 1 sp
• Coriander powder 1 sp
• Salt

Method:
.Remove the skin of bottle gourd and grate it.
.Squeeze it with out water.
.Add Channa dal flour, salt and chopped green chilies.
.Dont add water. Keep oil in a pan.
.Make small balls out of the prepared dough and deep fry them.
.Keep aside.
.Make gravy and put the balls in that and bring it to a boil.
.Remove from the fire and add some coriander leaves and serve with chapatti or puri.

.To make gravy, Put tomatoes in hot water and remove the skin after one minute.
.Smash tomatoes.
.Cut onions, and fry with ginger garlic paste.
.Then add red chilly powder and coriander powder.
.Add salt and allow the gravy to boil for a while.
.After 10 minutes, add the koftas in that and again bring it to a boil.

Note: Grind tomatoes and Onions together in a mixture grinder and grind them.
Actually we are adding chopped chilies with the kofta.
If you need more 'hot' add some green chilies while grinding tomatoes and onions.
You can use 'chow chow' instead of bottle gourd.

• 1/4 kg. Ladies Finger (small ones)
• 10 green chilies
• 1 inch ginger
• Some coriander leaves
• 1 spoon cumin seeds
• 1 spoon turmeric powder
• Mustard to make seasoning
• Oil to fry
• 1 cup curd
• Salt.

1. First grind masala. Grind ginger, chilies, cumin seeds and mix with curd and turmeric powder.
2. Cut ladies finger in lengthy wise with out cutting the head.
3. Fill up the masala in that and keep aside for 20 minutes.
4. Put a pan and make seasoning with mustard seeds and add the curd bendi masala in that.
5. Cook well and remove from the fire
6. Serve with chapatti.

1. Pour some oil and make seasoning with mustard seeds.
2. Fry finely chopped green chilies in oil.
3. Just after a minute add salt and add lemon juice in that.
4. Switch off the stove and stir it.
5. Serve with Bajara Roti or chapatti.
6. This is a Rajasthani side dish.

• Fry Besan in ghee carefully. Add ajwan, /ommam salt and red chilly powder in that and again fry it continuously.
• Bring it to the room temperature.
• Add water and make it as dosa dough and make dosas out of the dough.
• Then cut them into pieces and keep aside.
• Put a deep pan and pour 2 cups of water and add salt, red chilly powder and coriander powder.
• Bring it to a boil. Now add the cut dosa in it. Again bring it to a boil.
• Serve this as side dish for Bajra Roti or chapatti.
• This is also a Rajasthani side dish.

Note: You can put the cut Dosas in thick butter milk or curd and make it as Raitha.

1. Take 2 cups of Potato, Turnip, Cauliflower, Peas, Beans, Chow chow etc., Cut and cook all of them.
2. Grind Ginger, garlic, Coriander seeds, 10 green chilies and 1 cup grated coconut.
3. Put a pan and pour some ghee. fry Cinnamon, Cardamom, clove and onion.
4. Put the grind masala and fry. Then add cooked vegetables and mix well.
5. Let it boil for a while. At this time you can add 1/2 cup coconut milk in the kuruma.
6. Add salt. (Tomato is optional)
7. Add some coriander leaves and serve with chapatti or puri.

1. Take 2 cups of Potato, Turnip, Cauliflower, Peas, Beans, Chow chow etc., Cut and cook all of them.
2. Fry garlic, Coriander seeds and 10 green chilies, cinnamon and 1 cup grated coconut and grind.
3. Put a pan and pour some ghee.
4. Make seasoning with mustard seeds and turmeric powder. Add onion and fry.
5. Put the grind masala and fry.
6. Add 500 ml thick butter milk in that.
7. Then add cooked vegetables and mix well.
8. Let it boil for a while.
9. Add salt. (Tomato is optional)
10. Add some coriander leaves and serve with chapatti or puri.

Note: You can do this curd kuruma by using cabbage as the only ingredient. So that will become Cabbage Curd Kuruma.

1. Take Tomato and Onion in equal proportions.
2. Pour ghee or oil in a pan and make seasoning with cumin seeds and mustard seeds.
3. Add tomato and onion.
4. Add red chilly powder, turmeric powder and salt.
5. Grind ginger, garlic, 1/4 cup grated coconut and processed Channa dal/puttu kadalai with water.
6. Add the mixture in the masala.
7. Let it boil for a while.
8. Remove from the fire and serve with chapatti or puri.

Ingredients:

• 1 1/2 cups Channa dal Flour (Besan)
• 2 spoons Red chilly powder
• 1 spoon ajwan
• 1/4 spoon Baking powder
• A pinch of Asafetida powder
• 2 cups thick butter milk
• 1/2 spoon fried and grind Fenugreek powder
• Or dry Fenugreek leaves
• Curry leaves
• Salt
• Oil to fry

1. Take 1/2 cup 'Besan' and mix with the thick butter milk and mix well without any lumps.
2. Pour it in a pan and bring it to a boil.
3. Add red chilly powder, fenugreek powder, Asafetida powder and salt.
4. Add curry leaves and let it boil for a while.
5. Take balance 1 cup of 'Besan' and add ajwan, red chilly powder, salt and baking powder.
6. Mix well by adding water. ( let is be like pakoda dough)
7. Keep oil in a frying pan and make pakodas out of the prepared mixture.
8. Make golden brown pakodas and put them in the boiling kadi
9. After putting all the pakodas bring the kadi to a boil and remove from the fire.
10. This is a Rajasthani dish and will be very tasty when you serve with hot chapatti.

• Whole green dal sprouted 1 cup
• Onion big 2
• Tomato 2
• Lemon 1
• Ginger Garlic paste 1 spoon
• Green chilly 4 - 5
• Coriander leaves
• Turmeric powder
• Cumin seeds 1/4 spoon
• Oil 2 spoon
• Salt

1. In a deep pan make seasoning with cumin seeds.
2. Grind ginger garlic paste, chopped onion, green chilies, tomato and salt.
3. Fry them well then add sprouted Moong dal and fry for a while.
4. Add 2 to 3 cups of water and close the pan with a lid
5. Simmer the stove.
6. After some time check and make sure that the dal is cooked.
7. If you need add more water with the dish.
8. Remove from the fire and use as side dish for chappati or puri.
9. Note: If you want to make the gravy rich grind 10 to 12 cashew nuts in a mixer grinder and add with the gravy and bring it to a boil.