Side dishes for Chappati/Dosa etc.,

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.

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.

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.

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

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

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.

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

Originally Posted by krishnaamma

Take 2 - 3 tomatoes, 1 onion and 1/2 cup Moong dal and keep them in a pressure cooker and cook well.
Make seasoning with cumin seeds and mustard seeds.
Add chopped green chilies and fry well
Add cooked dal and vegetables in that.
Add one spoon of sambar powder.
Bring it to a boil and serve this tomato masala with chappati or puri.

Hello,

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

• 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.

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.