Quick side dishes for chappathi

Discussion in 'Recipe Central' started by sanarthi, Dec 9, 2015.

  1. sanarthi

    sanarthi Silver IL'ite

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    Hi All,

    Here are some quick side dishes for chappathi. please post your quick side dishes too.

    Tomato side dish:

    Ingredients:

    Mustard seeds, Oil - 5 tea spoons ( since my dad has to reduce oil i use less, you can use reasonable qty for making onion brown
    Onion: 2 - chopped
    Tomato:3 - chopped
    Curry leaves ( optional) When added gives more flavour
    Turmeric powder- 1/4 teaspoon
    Chilli Powder - 1 teaspoon ( for people require more hot, you can add more)
    Salt - as required

    Preparation:

    Heat oil in a wok; Add mustard seeds; when it splutter add onion & curry leaves. When Onion color changes add tomato,Salt, tumeric & Chilli powder; cook for sometime until tomato gets mushy. When you add less oil the curry tends to get burnt a little, incase you feel it sticks in wok, add 1/4 glass of water to make tomato mushy. Adjust Chilli powder to your taste. The qty i told here will be ok for people who use less spice.

    This goes well with chappathi, lemon rice and also normal white rice.
     
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  2. sanarthi

    sanarthi Silver IL'ite

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    Tomato Egg - Copy of Egg bhurji

    Ingredients:

    Eggs - 2 nos
    Onions - 1 - chopped
    Tomato - 2 - chopped
    Salt - as required
    Chilli powder - 1 teaspoon
    Garam masala or chicken masala- 2 pinch
    Coriander leaves - 2 pinch - nicely minced
    Oil - 4 teaspoons

    Preparation:

    Heat oil in wok; when heated add onions and fry until it turns brown. then add tomato, salt, chilli powder , garam masala powder and fry until tomato turns mushy. Now break the eggs into the wok and mix it immediately. you can see eggs getting cooked but still retaining moisture. mix for more 1 min. People who are ok with a little raw egg smell can take off from the stove.

    Where my dh, would like to cook egg well, so i will have it in stove for 3 mins and get the eggs well cooked.

    This serves 1 person. This goes well with chappathi.
     
  3. sanarthi

    sanarthi Silver IL'ite

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    Dry vegetable subji

    Ingredients:

    Cabbage- 225 grms - shredded
    carrot - 200 grms - shredded
    Onion - 1 - choppped
    tomato - 2 small ( chopped)
    Chilli powder - 1 teaspoon
    Garam masala - 1/4 teaspoon
    Coriander leaves - a small amount for flavour - people who like this flavour a lot can add some more coriander leaves.
    Oil - 2 teaspoons
    Cumin seeds - 1 teaspoons
    Mustard - 1/4 teaspoons

    Preparation:

    Heat oil in a wok. when hot, ad mustard and then cumin . After spluttering add onion and fry for a minute - Add tomato and fry for 2 mins. Onion and tomato shoudl not be fried more or turn mushy as onion and tomato which is crunchy will add good taste.

    Then add carrot, cabbage and peas; Add spices, salt and cook in a low heat & covered. when 75% to 80% cooked add coriander leaves and switch off stove.

    Serves 2 and goes well with Chappathi. you can use it for bread sandwitch too..
     
  4. sanarthi

    sanarthi Silver IL'ite

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    Dry Carrot Sabji

    Ingredients:

    Carrots: 3, shredded
    Onion - 1
    Tomato-1
    Chilli powder - 1/2 teaspoon
    garam masala or chicken masala - 2 pinch
    oil - 2spoons
    Mustard - 1/4 teaspoon
    jeera - 1/2 teaspoon
    Coriander leaves- 2 teaspoons ( chopped finely)
    Preparation:

    Heat oil in a wok. put mustard & jeera, once crackled add Onion and fry till transcluscent;

    then add tomato, chilli powder, salt, garam masala; fry for 3 mins ( should not go mushy

    Add carrot; when cooked up to 75% put coriander leaves and switch off the stove.

    Onions, tomato & carrot crunchy will taste good with chappati and also you can have it along bread

    Serves 1, preparation time along with vegetable cut will be 20 mins
     
  5. sanarthi

    sanarthi Silver IL'ite

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    Dry Beet root Sabji

    Since my dad needs to add beetroot in his food, I tweeked carrot sabji with beetroot.

    Beetroot - 1 nos ( crated)
    Onion - 1 chopped
    tomato-1 chopped
    chilli powder - 3/4 teaspoon
    garam masala - 2 pinch
    salt - as needed
    coriander leaves - 2 teaspoons - finely chopped
    Oil - 2 teaspoons ; mustard - 1/4 tsp; jeera - 1/2 teaspoon

    Preparation:

    heat oil in wok, when hot add mustard and jeera. after cracking add onion. fry till transclucent; then add tomato , spices, salt fry for 3 mins ( should not go mushy);
    Add grated beetroot and cook till 75%. ( if you dont like beetroot smell cook completely). no need to add water. just close & cook for all dry sabjis.

    Add coriander leaves and switch off the stove.
     
  6. sanarthi

    sanarthi Silver IL'ite

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    Quick Kuruma:

    This recepie i got from Aval Vigadan supplement. I think this was told by Mrs. Revathi Shanmugam. this actually goes well with Chappathi/dosai/iddli. I tweeked a bit match taste of my husband

    Onion big-1
    tomato-3 ( medium) tomatoes to go high to get a twinkling taste
    Green peas/butter beans - 100 grs. (optional)
    chilli powder - 3/4 teaspoon
    Coriander powder - 1/2 teaspoon
    Coriander leaves
    OIL - 2 teaspoons & salt
    Snauf - 1/2 ( perunjeeragam)
    Grind: Coconut ( 5 tsp) & jeera( 1 tsp)
    garlic pods- 4
    Preparation:

    If you use green peas/butter beans, cook before hand; later you can add
    Heat oil in a wok, when hot add snauf, add onions; saute until translucent; add tomatoes, coriander powder, chilli powder, turmeric powder; saute until it turns mushy; Add peas/butter beans if you use; Add grounded mix; Add water ( 100 ml) let it boil until the coconut smell goes off.

    Peel & Crush the garlic pods ; Add it to the mixture and let it boil for 1/2 min; add coriander leaves and switch off the stove. The taste enhancer is the garlic. since you add it last, it wont be cooked to soft; but will be cooked 90% which will give you a unique smell & taste. Coriander leaves gives you a good flavour when added with garlic.

    For dosa you can add more water; spice level you can change according to ur taste.

    Serves 2 person ; preparation time is 15 mins.
     
  7. sanarthi

    sanarthi Silver IL'ite

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    Instant Kuruma:

    This my mom used to make when she is in rush. this will also taste good for chappathi

    Onion:1
    Tomatoes-3
    chilli powder 3/4 tsp
    corriander powder - 1 tsp
    Salt for taste
    corriander leaves

    Grind : Coconut ( 5 tsps & snauf 2 table spoons)

    Preparation:

    Heat oil, when hot add mustard seeds & cinnamon sticks (1 nos) and add onions; when brown add tomato; add spices and fry till mushy;

    Pour ground mixture; add water to adjust the consistency; let it boil for some time umtil the coconut smell leaves off; add corriander and serve

    This goes well with Chappathi & dosa
     
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  8. santoshini

    santoshini Silver IL'ite

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    Alu subji
    Finish off with the seasoning add 2 onions finely chopped and next slitted greenchillies ,salt , once cooked add teaspoon of ginger garlic paste let the raw flavor fade then add 2 or 3 potatoes pressure cookfor 2 whistles with little water ,dish out garnish with coriander and curry leaves
    If desired add cumin and coriander powder as well before removing from flame
     
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  9. g3sudha

    g3sudha IL Hall of Fame

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    thanks for sharing the recipe
     
  10. radv

    radv Gold IL'ite

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    Nice thread.

    jeera alu is one such side dish. To make it we need

    2 medium size potato. - boiled, peeled and broken with hand to small pieces
    1 table spoon oil
    1 tea spoon jeera,
    a pinch of hing powder
    1/4 tea spoon haldi powder
    1 tea spoon coriander powder,
    salt to taser,
    1/2 tea spoon chopped green chilli,
    1 table spoon water,
    garam masala or chaat masala - optional.

    heat oil in a wok, add hing, green chilli, jeera, haldi and coriander powder.
    mix and sauté for 2-3 seconds,
    now add potato and salt and mix well.
    now add water and mix so it gets a little moist look
    Add garam masala/chaat masala amid mix and take off from stove.

    can serve with chapati, rice or puri.
     
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