Side dishes for Chappati/Dosa etc.,

Hi

Here I am going to give " side dishes" for Chappati/ Dosa / Uppma etc.,
You can also join in this and share your ideas.

• 500 Gms. Potato
• 300 Gms. Onion
• 2 Tea spoons of Red Chilly powder
• Mustard seeds
• Udad dal
• Channa dal
• Asafetida
• Salt
• Oil to fry

1. Cook and peal potatoes. Cut them into small equal size and keep aside
2. Chop onion. Put a pan and make seasoning.
3. Add chopped onions and fry well
4. Now add cut potatoes and fry well. Simmer the stove and let the potato pieces fry well
5. Add asafetida powder and curry leaves.
6. You can serve this curry with chapatti /puri.

1 Cup cooked Channa
2 Cooked Potatoes
4 - 5 green chilies
2 Onions
1 inch ginger
4 - 5 garlic
1 spoon mustard seeds
1 spoon cumin seeds
Fresh coriander leaves
Curry leaves
Salt
2 spoons oil

• Pour oil in a pan and make seasoning with mustard seeds, cumin seeds, chopped ginger and garlic.
• Put chopped onions and fry well.
• Add diced potatoes (cooked) and cooked Channa.
• Now add chopped coriander leaves and curry leaves.
• Serve with chappati/puri

1 Cup soaked Channa
2 Potatoes
2 Onions
1 inch Ginger piece
1 spoon mustard seeds
1 spoon turmeric powder
1 spoon red chili powder
1 small lemon size tamarind
1 spoon Garam Masala
1 small piece Jaggery
Salt
Oil for seasoning
1/4 spoon baking powder.

1. Put soaked Channa and potato in a pressure cooker and cook them by adding some salt and baking powder.
2. Take 2 spoons of cooked Channa, onion and ginger and put them in a mixer grinder and grind them well.
3. In a pan pour oil and make seasoning with mustard seeds. Add the grinded Masala and fry well.
4. Add turmeric powder, red chili powder and tamarind water.
5. Bring them to a boil and add cooked Channa and potato.
6. Add salt and allow the Channa to boil for 10 minutes
7. Put Garam Masala powder and Jaggery mix well.

1 Cup cooked Channa
1 Onion or 1 bunch spring onion
1 spoon ginger, garlic paste
1/2 spoon mustard seeds
1/2 spoon cumin seeds
Fresh Coriander leaves
Salt
Oil for seasoning
1 spoon turmeric powder

1. Pour the oil and make seasoning. Add ginger garlic paste and chopped onions.
2. Add turmeric powder and add cooked Channa and smash all ingredients.
3. Add one cup water and mix well.
4. Add coriander leaves and remove from the fire.
5. A very good side dish for chapattis.

• Soya nuggets 1 packet (meal maker)
• Coconut 1/2
• Onion 100 Gms.
• Potato 250 Gms.
• Tomato 100 Gms.
• Garlic 4 - 5 flakes
• Red chilly 4 - 5
• Fennel seeds 1 spoon
• Mustard seeds 1 spoon
• Curry leaves
• Red chilly powder 2 spoon
• Oil for seasoning.
• Salt

1. Put Soya nuggets in hot water for 10 minutes. Boil potatoes and keep aside.
2. Extract milk from coconut.
3. Pour oil in a pan and make seasoning with mustard seeds, fennel seeds and curry leaves.
4. Then add chopped onion and garlic.
5. Add red chilly and fry. Then and cooked potato and chopped tomato and stir.
6. Let it boil for a while. Now add squeezed Soya nuggets and put themin the boiling mixture.
7. Then add coconut milk and salt.
8. Mix well and allow it boil for while.
9. Dry fry and powder fennel seeds and add it in the mixture.
10. Remove from the fire and serve with hot chapatti or puri.

• 2 Cups Soya Nuggets
• 2 Onions (Chopped)
• 2 - 3 Green chilies
• 1 Cup chopped coriander leaves
• 1 tsp cumin seeds
• 1 tsp gram masala powder
• 1 tsp finely chopped garlic
• 1 tsp finely chopped ginger
• 1/2 cup finely chopped tomatoes
• Salt
• Oil

1. Soak Soya nuggets in warm water for 15 minutes. Squeeze them and remove excess water. Keep aside.
2. Heat a oil and add cumin seeds, ginger, garlic and onion, one after one and fry well
3. Add socked and squeezed nuggets along with little water and add salt.
4. Add finely chopped tomatoes and garam masala and allow the dish to boil.
5. Grind green chilies and coriander leaves and make as paste.
6. Add this paste to the dish.
7. Cook further for a while and remove from the fire.
8. Now 'Soya Dhania masala' is ready to serve with dosa or 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. Add 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. Let the curry become almost dry.
6. After some time check and make sure that the dal is cooked.
7. Remove from the fire and use as side dish for chapatti or puri.

Note: You can add dried meethi leaves in the curry to make it more tasty.

• 1/2 kg. Potato
• 2 Onion
• 2 Tomatoes
• 2 - 4 Garlic flakes
• 2 Tsp. Coriander seeds
• 10 - 12 Black peppers
• 1 Cup coconut milk
• 1 Tsp. Sugar
• 1 Tsp. Chopped or crushed red chilly
• 1 Tsp. Slices of ginger
• 1 Tsp. Grated lemon rind
• 1/2 Tsp. Turmeric powder
• Salt
• Fresh coriander leaves.
• Oil

1. Cook potatoes and remove skin. Cut in to 1/2" or 1/4" as per your wish and keep aside.
2. Blend coriander seeds, black pepper, chopped red chilies, slices of ginger, grated lemon rind & turmeric powder. Add little water and make a smooth paste.
3. Heat oil add sliced onions and fry well. Add sliced garlic, ground paste, coconut milk, sugar and salt.
4. Mix well and allow the gravy to boil for a while.
5. Add the boiled potatoes and chopped tomatoes in the gravy.
6. Stir lightly and simmer the fire.
7. Cook for 3 - 4 minutes.
8. Add coriander leaves and serve hot with chappati or puri.

• 1/2 kg. Small Potatoes
• 1 Cup Chopped Onion
• 3/4 Cup Tomato Puree
• 1 Tab. ginger garlic paste
• 1 Tsp. Chopped garlic
• 1 Tsp. Dhania powder
• 1 Tsp. Turmeric powder
• 1 Tsp. Red Chilly powder
• 1/2 Tsp. Garam masala powder
• 1/2 Cup Curd
• Oil to fry
• Salt
• Fresh chopped coriander leaves

1. Peel and soak evenly sized potatoes in salt water and pierce these with a fork.
2. Drain and deep fry the potatoes in oil till golden brown.
3. Heat oil in a kadai and add chopped garlic and fry till they become golden brown.
4. Add chopped onions to this and fry well.
5. Add ginger garlic paste, turmeric powder, coriander powder, red chilly powder and tomato puree.
6. Cook till the fat separates from the masala.
7. Add beaten curd to the masala and mix well.
8. Add golden brown potatoes to the gravy.
9. Add water, coriander leaves and cover the lid.
10. Simmer for 10 - 12 minutes. Let it cook until the potato pieces become tender.
11. Serve hot with nan or roti or rice.