SIDE DISHES FOR VIKI’S EVENT

I wanted to send side dishes something different from i usually make , for our Viki’s event..So I’ve given three distinct entremets that goes very well with chapatti..

POTATO – CAPSICUM CURRY :

I learnt this from my friend Shalini..Normally I dont make dry curries for chapatti.My husband likes to have gravies more than dry curries..So i was a little hesitant to do this.But my friend was telling for a long time..At last i tried yesterday along with an easy tomato gravy for safer side....But we liked it very much…Iwill make it more often.Thanks to Shalu..This can be made in a jiffy..I took just 15 mins to finish including the cutting part.

Ingredients :

• Potato – 2 nos (Cut into finger size)
• Capsicum – 1/2 no (-do-)
• Big onion – 2 nos
• Channa masala – 1 tsp (I used a local brand )
• Pepper powder – 1/2 tsp (optional, I used )
• Salt – as needed.
• Oil – 1 tbsp
• Mustard seeds – 1/4 tsp
• Water – Very little .

Method :

• Cut the above said veggies and set aside.
• Heat a kadai with oil and add  mustard seeds.
• Once it splutters  , add the chopped  potato , capsicum & onion.
• Saute till they are half cooked.
• Then add the channa masala powder , salt & pepper powder.Mix it well and saute for a minute.
• Sprinkle little water and cover cook it for 2 mins.
• Open the lid and mix well (Take care it should not get burnt )
• Sprinkle some more water if necessary.
• Cover cook till its done.

Remove & serve hot with chapathi.

EASY TOMATO GRAVY

This gravy is my own experimentation.I tried with some combinations , it came out very well.This gravy tastes good not only for chapattis but also for idly ,dosa..

Hope u all will try and leave a note to me :)

Ingredients :

• Ripe Tomato – 3 nos (I used small ones..Finely chopped )
• Big onion – 1 no (Slice cut )
• Salt & water – as needed
• Oil – 2 tsp

To grind :

• Coconut – 1 Pointer finger size piece
• Fried gram dal /Pottukadalai – 1 tsp
• Green chilly – 1 no (adjust , add more )
• Cinnamon /Pattai – 1 small stick
• Cloves – 2 nos
• Water – as needed.

To Temper :

• Mustard seeds – 1/4 tsp
• Urad dal – 1/2 tsp
• Channa dal – 1/2 tsp
• Curry leaves – a few

To garnish :

• Coriander leaves – a  few.

Method :

• Heat a kadai with oil and temper with ingredients given under “to temper “.
• Then add the onion slices & finely chopped tomato pieces.
• Saute well till the tomato becomes mushy.
• Add little water and cover cook till onions get cooked.
• In the mean time , grind all the ingredients given under “to grind” with water to make it a smooth paste .Set aside
• Once the onions get cooked , add the ground masala with required water.
• Add the salt and let the gravy boil for sometime and gets thicken.
• Finally garnish with coriander leaves and serve hot !!

 

FRIED GRAM DAL , COCONUT POWDER :

I learnt this from my MIL.I am sure Kids would love this to have with chapatti & poori.I too prepared this for my kid i.e... My husband . People with sweet tooth can surely give this a try.I used sugar here..If u wish , u can replace with jaggery.Both tastes good.

Ingredients:

• Fried gram dal /Pottu kadalai – 1 fistful
• Coconut – 1 finger size piece or 2 tsp of grated coconut
• Sugar – 2-3 tsp
• Cardamom – 1 no
  

Method :

• In  a mixie , add coconut , cardamom and fried gram..Run it  twice or thrice to make a powder.
• Finally add the sugar and run it once.
• Remove & serve !!

 

KITCHEN CLINIC :

POTATO : Potatoes have been getting a bad rap in the food world. But the pride of Idaho actually has much to boast about. Potatoes are filling, moderate in calories, and non-fattening, and are an excellent way to ensure your continued success in eating healthy.. Potatoes are nutrient-dense, meaning you receive many nutrients for the amount of calories they have. The fiber is half soluble, half insoluble, so it helps to keep you regular and helps to lower cholesterol. And slowing down digestion helps to keep you full longer. Phytochemical in potatoes include flavonoids and a recently identified compound called kukoamine that appears to help lower blood pressure. With the exception of vitamin A, white potatoes have just about every nutrient. Did you know potatoes are full of vitamin C? However, since we do not eat potatoes raw, most of the vitamin C is lost due to the heat of cooking. In addition, one baked potato offers about 20 percent of the daily recommended amount of vitamin B6, which is good news for your heart. They are also very high in potassium, beating other potassium-rich foods. They are a good source of iron and copper, too. In fact, a potato a day is good for your heart, promoting normal blood-pressure levels. As it turns out, the bad rap belongs to the toppings and preparation methods we often use to turn potatoes from a healthful food to a fatty, salty snack. The health-conscious will want to bake, not fry, and be conscious of the nutritional value of the oils, toppings, and condiments that touch our spuds. Nutritional Values for White Potato, Fresh, Baked (with Skin) Serving Size: 1 large baking potato (3-4") Calories - 278 Fat -<1 g Saturated Fat -<1 g Cholesterol -0 mg Carbohydrate - 63 g Protein -6 g Dietary Fiber -6 g Sodium -21 mg Vitamin C -37 mg Thiamin -<1 mg Niacin -5 mg Vitamin B6 -1 mg Copper -<1 mg Iron-2 mg Magnesium -81 mg Manganese -<1 mg Phosphorus -224 mg Potassium-1,627 mg CAPSICUM: Red, green, orange, and yellow capsicum, once a native of Tropical America, is now cultivated worldwide. The mildly flavored capsicum is used extensively as a spice, medicine and as vegetable. Capsicum known as chili, jalapeno, pepper is also famous for its health and nutritional values. Rich with vitamins A, C, capsaicin, beta carotene, capsicum has been used traditionally for treating diverse ailments right from impotency to liver disease. Health & Nutrition Benefits of Eating Capsicum Capsicum has been known to be beneficial to the mucous membranes. It is also good for eyesight as well as smooth skin. The vegetable encourages healing and helps the body ward off infections. Capsicum promotes cardiovascular health, by helping lower the blood pressure. The vegetable has antioxidant properties, which help neutralize the free radicals responsible for damaging tissue and cells. Capsicum is full of anti-inflammatory properties. The vegetable helps reduce cholesterol and thus, is effective in warding off strokes and heart attacks. It has been seen that capsicum speeds up the metabolism and helps burn more calories. Thus, it if good for those trying to lose weight. The vegetable has proved to be quite beneficial for treating colds and fevers. Capsicum stimulates stomach secretions and improves digestion. By helping lower triglycerides, the vegetable helps keep cholesterol in control. Capsicum is known to have a laxative effect and is good for those suffering from constipation. The vegetable triggers the release of endorphins, the neurotransmitters produced in the brain, which reduce pain. Regular consumption of capsicum is believed to be beneficial for those suffering from diabetes. The vegetable has been said to be helpful in improving digestion, as it increases the stomach secretions. Capsicum has been found to be useful in the treatment of chronic rhinitis. The vegetable has been found helpful in slowing down the assimilation of fat in the intestines. Regular consumption of capsicum can help the body fight against obesity. The vegetable is rich in beta carotene, capsaicin and vitamins A and C, all of which work together to prevent a host of diseases, including live disease and impotency. Capsicum has the ability to starve cancer cells and tumors of oxygen, thus making them die. Many herbalists recommend the vegetable for treating sluggish metabolism, cold hands and feet; obesity and respiratory tract infections. Capsicum can also be used externally, for treating arthritis, sore back muscles, rheumatism or sprains and bruises. Nutritional Value of Capsicum Capsicum has been known to comprise of the following nutrients: Carotenoids (Capsanthin, Capsorubin, Carotene and Lutein) Proteins Fats Vitamin A Vitamin C Capsaicinoid Oleoresin Provitamins E, P, B1, B2 and B3 Steroidal Alkaloidal Glycosides (Solanine and Solasadine) Scopoletin (Coumarin)

TRIED & TASTED :

Cabbage – peas gravy from Valarmathi’s kitchen

I tried cabbage – peas gravy from Valarmathi’s simple & yummy recipes.Yes , as per her blog name , it’s really a very simple but yummy side dish..I always make poriyal & kootu with cabbage.But this one is really a welcome change..Thank u so much Valar for this delectable side dish.. I have bookmarked two more gravies from ur blog dear..Soon , i’ll try and let u know

Have a nice weekend