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Showing posts with label SIDE DISH FOR ROTI. Show all posts
Showing posts with label SIDE DISH FOR ROTI. Show all posts

December 28, 2018

Plain Salna Recipe – Empty Salna For Parotta – Tomato Salna

Plain salna recipe
 In Tamil nadu, salna recipe is one of the best side dish for parotta that is served in roadside hotels. Parotta salna is a popular streetside hotel food in  Madurai, Tuticorin, Salem and Chennai. Salna is a Tamil word I guess. Plain salna is also popularly known as empty salna. Empty salna is nothing but plain tomato based masala gravy without vegetables. Its a vegetarian salna recipe. Its so flavorful and tastes great not only with parotta but also with idli, dosa, chapathi and idiyappam. You can use this salna for making kothu parotta too. Long back I had shared mixed vegetable salna recipe for parotta. It is a super hit recipe in my blog. It got rave reviews from my readers. Its my go to recipe too. Recently I came across this plain tomato salna recipe in a YouTube video just like street side hotel ones. This recipe is slightly different from mine. So I got tempted and tried it. Method of preparation of this plain salna recipe is very easy and quick when compared with my earlier version. I made it directly in a pressure cooker. So my job was done under 15 minutes. I was very happy to see the oil floating, flavorful salna. My house was completely filled with nice aroma. Myself and Raksha loved it with store bought frozen parotta. Hot, flaky, layered parota with this plain salna is a pure bliss. Try it once. You will love it for sure. If you want to add any vegetables, you can add potato or cauliflower.  Ok, lets see how to make plain salna recipe for parotta and dosa with step by step pictures.

Check out my vegetable salna recipe which also tastes like hotel ones. Also check out my hotel Saravana bhavan vegetable kurma for parotta, chapathi and dosa. 

Do check out my homemade parotta recipe using less oil.

For variations, you can make chilli parotta and kothu parotta recipe using store bought frozen parotta.

Tomato salna recipe

Plain salna recipe - Empty salna for Parotta


Plain salna recipe - Empty salna for Parotta

Plain salna recipe - Tomato based masala kurma kuzhambu for parotta.



Cuisine: Tamil nadu
Category: Side dish for parotta
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 250ml
  • Cooking Oil - 3 tbsp
  • Cinnamon - 1 inch
  • Cardamom - 1
  • Cloves - 2
  • Black stone flower / Kalpasi - 1 (optional)
  • Bay leaf – optional
  • Big Onion – 1 (big size)
  • Ginger garlic paste (gg paste) - 1 tbsp
  • Green Chilli - 1
  • Coriander leaves - 2 tbsp
  • Mint leaves - 2 tbsp
  • Curry leaves – 5
  • Ripe tomato - 3
  • Turmeric powder - 1/4 tsp
  • Crushed fennel powder - 1/2 tsp
  • Cumin powder / Jeera powder - 1/2 tsp
  • Garam masala powder - 1/2 tsp
  • Red chilli powder – 1 to 1.5 tsp (adjust)
  • Dhania powder/ Coriander powder –1 to 1.5 tbsp
  • Salt and water - as required
To grind
  • Grated Coconut - 1/2 cup
  • Cashew nuts - 5 or Khus khus/ poppy seeds - 1 tsp
HOW TO MAKE SALNA
  1. Wash and chop onion, tomato, green chilli.
  2. Heat oil in a pressure cooker. Temper the whole garam masala.
  3. Add finely chopped onion and saute well.
  4. Add gg paste, chopped mint leaves, coriander leaves and curry leaves.
  5. Saute till raw smell goes off. Lastly add chopped tomato and cook till mushy.
  6. Add required salt, turmeric powder, red chilli powder, coriander powder and garam masala powder.
  7. Mix well for a minute. Lastly add the ground coconut paste.
  8. Add sufficient water and pressure cook in low flame for one to 2 whistles.
  9. Remove the cooker lid after the steam is released.
  10. Oil floating, flavorful salna is ready. Serve with parotta, biryani, dosa and idli if you like.
METHOD - STEP BY STEP PICTURES
  • Wash and chop tomato, onion, green chilli. Heat oil in a pressure cooker.

  • Saute cinnamon, cloves and cardamom. Add chopped big onion and saute till transparent. Add ginger garlic paste and saute till raw smell goes off.
  • Plain salna recipe
  • Add chopped mint leaves, coriander leaves and curry leaves. Mix well. Add chopped tomato, salt and saute till tomato turns mushy.
  • Plain salna recipe
  • Add cumin powder, turmeric powder, red chilli powder, dhania powder, crushed fennel powder and garam masala powder. Saute quickly in medium flame without burning the spices.
  • Plain salna recipe
  • Now add 1.5 cups of water and let it roll boil. In the mean time, grind coconut and khus khus or cashew nuts to a smooth paste.
  • Plain salna recipe
  • Add to the boiling salna. Mix well and close the pressure cooker with the lid. Keep the flame high till steam comes out. Now lower the flame completely and put the weight valve. Pressure cook in low flame for one whistle. You will get a nice aroma. Switch off the flame and let it rest till steam releases by itself. Then open the lid. You can see a layer of oil floating on top. Mix well and check for the consistency. If its too thick, add little water and boil for a minute. If its too thin, boil for sometime till it reaches the desired consistency. Check for taste and Serve with parotta, idli or dosa. If you like, you can have it with biryani and chapathi as well. Enjoy !Plain salna recipe

Note

  • Adjust the quantity of red chilli powder as per your taste.
  • Use Kashmiri chilli powder for bright colored salna.
  • For variations, you can add potato or cauliflower.

Try this super easy, yummy plain salna recipe for parotta and enjoy !
Empty salna recipe


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December 10, 2018

20 Kurma Varieties For Chapathi - South Indian Vegetarian Kurma Recipes

kurma varieties

Here is a collection of vegetarian kurma varieties as side dish for chapathi, poori, parotta and dosa. South Indians love to eat chapathi with coconut based kurma varieties. Kurma recipes tastes good with parotta, idli, dosa, appam, idiyappam, poori and sometimes with rice as well. Most of the Tamil people make vegetable kurma for chapathi/ roti. Chapathi kurma would be the most preferable dinner for us. As I got bored of the regular mixed veg kurma for chapathi, I started trying varieties of kurma recipes at home. For any South Indian kurma, be it Tamil nadu style, Andhra, Kerala or Karnataka coconut masala or pottukadalai (roasted dal), khuskhus paste forms the base whereas North Indian gravies / sabzi is made with tomato, onion base. With sight variations in the ingredients and cooking method, kurma can be prepared in different taste. In this collection, I have shared 20 different types of kurma recipes for chapathi, parotta, idli, dosa and rice. It includes the most popular Saravana bhavan hotel style vegetable kurma for parotta and chapati (with video), white kurma for idiyappam, tomato kurma/ thakkali kurma for idli, dosa, potato kurma for poori (with video), cauliflower kurma, chana kurma (kondakadalai kurma), Green gram kurma ( pachai payaru kurma) in Kerala style, green peas kurma, cabbage kurma for rice, vegetable salna for parotta, special vegetable kurma for idiyappam, potato paya for appam, vegetable stew for appam, capsicum kurma, carrot kurma for kids, Kumbakonam kadappa for idli, brinjal kurma for idli, dosa, Karnataka style vegetable sagu for poori, set dosa and avarekalu kurma/ mocha kottai kurma recipe. Most of these kurma recipes are tried and certified by my readers. You too choose your favorite and give a try. I am planning to try some idly kurma and more. I will add in this list once I make the post. Ok, lets see the collection of South Indian kurma recipes for chapathi, idli, dosa, rice, idiyappam and parotta. Please click on the picture or the title to view the respective recipe.  

SOUTH INDIAN KURMA VARIETIES


SARAVANA BHAVAN VEGETABLE KURMA FOR CHAPATHI, PAROTTA


HOTEL WHITE KURMA FOR IDIYAPPAM, CHAPATHI

  

POTATO KURMA FOR POORI, CHAPATHI


GREEN PEAS KURMA


TOMATO KURMA FOR IDLI, DOSA


CHANA KURMA RECIPE


CAULIFLOWER KURMA RECIPE


KUMBAKONAM KADAPPA RECIPE FOR IDLI, DOSA


VEGETABLE KURMA FOR IDIYAPPAM


VEGETABLE SALNA FOR PAROTTA


KARNATAKA VEGETABLE SAGU RECIPE


GREEN GRAM KURMA RECIPE


MUGHALAI PANEER KURMA

CARROT KURMA RECIPE


WHITE PANEER KURMA


BRINJAL KURMA FOR IDLI, DOSA


AVAREKALU SAGU / FIELD BEANS KURMA


CABBAGE KURMA FOR RICE


CAPSICUM KURMA RECIPE


POTATO PAYA FOR APPAM


VEGETABLE STEW FOR APPAM


Friends, choose your favorite kurma. Give it a try ! You will love them for sure. Also don’t forget to share your feedback with me .

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December 6, 2018

Hotel White Kurma - Saravana Bhavan White Kurma Recipe – Vellai Kurma Recipe

Saravana bhavan white kurma
 Saravana bhavan hotel style white kurma for idiyappam and chapathi was my long time pending readers requested recipe. My friends and readers who had tried my Saravana bhavan vegetable kurma for parotta and chapathi asked me to try and post Saravana bhavan white kurma recipe that is served for Idiyappam. As I have not tasted it in that restaurant, I had no clue about it. Recently when I was going through my cook book collections, I got this hotel style white kurma recipe (vellai kurma in Tamil) from Aval vikatan’s supplementary book – 30 hotel recipes. Most of the recipes in that book are fool proof ones. So I tried this recipe confidently. It was captioned as hotel vellai kuruma. In the original recipe, it is mentioned to saute the spices, garam masala ingredients, cashews and coconut in little oil before grinding. When I tried the same, I felt the color of kurma was not perfect white in color instead it was on yellowish side. So I tweaked the recipe slightly and made it in a pressure cooker to ease my job. Voila! it was done under 15 minutes. The best part of this kurma is its prepared without onion. You can skip garlic too.  If you have chopped vegetables in hand, making this kurma is so easy. Its a good side dish for idiyappam, chapathi, appam and dosa too. Yes, I liked it with dosa as well. You can make it for your dinner quickly. Chettinad vellai kurma recipe is also similar to this. Friends, do try this white kurma recipe and share your feedback with me. Lets check how to make hotel Saravana bhavan style white kurma recipe with step by step pictures.

Check out my Saravana bhavan white coconut chutney recipe too !
Vellai kurma recipe

White kurma recipe - Saravana bhavan hotel white kurma - Vellai kururma


White kurma recipe - Saravana bhavan hotel white kurma - Vellai kururma

Hotel style White kurma / Vellai kuruma for idiyappam and chapathi



Cuisine: South Indian
Category: Side dish for chapathi
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes



INGREDIENTS
1 cup - 250ml
  • Mixed vegetables - 1.5 cups (1 carrot, 5 beans, 1 potato, handful of green peas)
  • Coconut oil - 1 tbsp
  • Black stone flower / Kalpasi - 1
  • Bay leaf - 1 (optional)
  • Ghee - 2 tsp (optional)
  • Sugar – 1/4 tsp
  • Salt & water – as needed
To grind
  • Grated coconut - 3/4 cup
  • Green chilli - 2 to 3
  • Ginger - 1/2 inch piece
  • Garlic - 4 cloves
  • Fennel seeds - 1 tsp
  • Cinnamon - 1 piece
  • Cardamom - 1
  • Cloves - 2
  • Fried gram dal / roasted gram dal -1 tsp
  • Cashew nuts - 10
HOW TO MAKE WHITE KURMA
  1. Wash and chop all the vegetables and set aside.
  2. Grind the ingredients under “To grind” to a smooth paste.
  3. Heat oil in a cooker. Saute black stone flower.
  4. Add chopped vegetables, sugar, salt and mix well for a minute.
  5. Add the ground masala paste, saute quickly without changing the color.
  6. Add 1 cup of water and pressure cook in low flame for one whistle.
  7. Remove the lid after the steam is released.
  8. Temper curry leaves in ghee and add to white kurma.
  9. Mix well and serve hot with idiyappam and chapathi !
METHOD - STEP BY STEP PICTURES
  • Wash and chop the vegetables finely and set aside. Grind all the ingredients given under “To grind” to a smooth paste adding required water.
  • Saravana bhavan white kurma recipe
  • Heat coconut oil in a pressure cooker base. Add black stone flower and mix well. Add the chopped vegetables, sugar, salt and mix well for a minute in medium flame.
  • Saravana bhavan white kurma recipe
  • Now add the ground masala paste and mix quickly. Add 1 cup of water. Mix well and close the lid of pressure cooker.
  • Saravana bhavan white kurma recipe
  • When the vapor starts to come out, put the weight valve and reduce the flame to low. Pressure cook for one whistle in low flame. You will get a nice smell.

  • Switch off the flame. Remove the cooker lid after steam is released.  If the kurma is too thick, add some water and give one boil. Heat ghee in a kadai and splutter curry leaves. Add to kurma and mix well.
  • Saravana bhavan white kurma recipe
  • Mix and serve hot with idiyappam and chapathi. Hotel Saravana bhavan style white kurma is ready. Enjoy !

Note

  • For variations you can saute the spices in oil before grinding to a paste. It gives a different flavor but color may be dull.
  • You can make this kurma with potato alone.
  • You can also add one chopped tomato but color of kurma may vary slightly.
  • This kurma tastes mildly spicy. So add more green chillies for spicier taste.

Try this yummy, hotel style white kurma recipe. You can pair it with idiyappam, appam and chapathi. I loved it with dosa too.
White kurma recipe


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November 21, 2018

Mushroom Kuzhambu – Kalan Kulambu Recipe For Rice, Chapathi, Idli, Dosa

 Mushroom kuzhambu recipe
Indian Mushroom gravy / Kalan kuzhambu for rice and chapathi was in my try list for long time. Recently my neighbor shared this all rounder button mushroom gravy recipe with me. She told this mushroom masala kuzhambu goes well with rice, roti, idli and dosa too. I was so excited and tried it immediately. It came out so good and truly flavorful. I must call this gravy as mushroom kurma kuzhambu. The taste and flavor of this gravy is awesome. You will love it for sure. My house was completely filled with the aroma of this kuzhambu which made us eat more. Even though I buy mushroom rarely, I try to make some different and interesting Indian style mushroom recipes. Glad I tried this yummy mushroom kulambu recipe. This recipe is sure a keeper. I will make it very often. If you like, you can add boiled potato cubes along with mushroom. Ok, lets see how to make this easy, flavorful mushroom kuzhambu recipe with step by step pictures.

Do check out my other mushroom recipes.

How to clean mushroom

Mushroom 65

Mushroom pulao

Mushroom biryani

Dindigul thalappakkatti biryani with mushroom 

Thala Ajith biryani with mushroom

Pakistani biryani with mushroom


Mushroom kuzhambu for rice, chapathi

Mushroom masala kuzhambu recipe for rice, chapathi, idli, dosa


Mushroom masala kuzhambu recipe for rice, chapathi, idli, dosa

Mushroom kuzhambu / kalan kulambu recipe for idli, dosa, chapathi



Cuisine: Tamil nadu
Category: Mushroom recipes
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup - 250ml
  • Mushroom / Kalan - 15 nos.
  • Cooking oil - 2 tbsp
  • Cinnamon - 1 inch piece
  • Cloves - 2
  • Cardamom - 1
  • Black stone flower / Kalpasi - 1
  • Big onion - 1
  • Ginger garlic paste - 1 tsp
  • Sambar powder - 1 tsp
  • Red chlili powder - 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Salt & water – as needed
To saute & grind
  • Ripe tomato - 1
  • Big onion - 1
  • Fennel seeds - 1 tsp
  • Cashew nuts – 4 no.
  • Grated coconut - 2 tbsp
  • Coriander leaves - 1 tbsp
  • Cooking oil – 1 tbsp
HOW TO MAKE MUSHROOM KUZHAMBU
  1. Wash and clean mushroom. Chop and set aside.
  2. Heat oil in a kadai. Saute fennel seeds, onion, tomato till mushy.
  3. Add cashew nuts and mix well. Let it cool. Add coconut and coriander leaves,grind to a smooth paste.
  4. Heat oil in the same kadai. Saute whole garam masala. Saute onion till transparent.
  5. Add ginger,garlic paste and saute till raw smell goes off. Now add the chopped mushroom, red chilli powder, sambar powder and salt. Mix well.
  6. Add the ground tomato paste and required water. Boil till oil floats on top.
  7. Switch off the flame. Garnish with coriander leaves. Serve hot with plain rice, idli, dosa and chapathi.
METHOD - STEP BY STEP PICTURES
  • Wash and clean the mushroom. Pat it dry. Chop into thick slices. Wash and chop onion, tomato and keep aside.
  • mushroom kuzhambu
  • In a kadai, heat oil. Saute fennel seeds, onion till transparent. Add tomato and saute till mushy. Lastly add cashews and mix well. Switch off the flame and cool down. Add coconut, coriander leaves. Grind to a smooth paste adding enough water.
  • mushroom kuzhambu mushroom kuzhambu

    • In the same kadai, heat oil and add in cinnamon, cloves, cardamom and black stone flower. Saute onion till transparent. Then add ginger garlic paste and saute till raw smell goes off. (Refer the above picture).

    • Add chopped mushroom and saute for a minute. It will leave water. Add turmeric powder, red chilli powder, sambar powder and salt. Mix for a minute.
    • mushroom kuzhambu
    • Add the ground tomato paste and required water. Mix well and boil in low flame till oil floats on top. Gravy leaves a nice smell too. Switch off the flame. Garnish with coriander leaves. This kuzhambu thickens when it cools down. So add water to adjust the consistency. Check for salt too. Mix with plain rice and enjoy with papad. I served with potato curry.    To serve as a side dish for idli, dosa dilute the gravy like sambar by adding some water. Boil and serve. For chapathi, you can make it in kurma consistency. Enjoy !mushroom kuzhambu

    Note

                              
    • For variations, you can add boiled and cubed potatoes along with mushroom.
    • Adjust the quantity of chilli powder and sambar powder as per your taste.
    • Do not add more tomato. If you add more, gravy tastes tangy. Mushroom itself has mild tanginess.  So please be careful.
    • For variations, you can replace sambar powder with red chilli powder and dhania powder 1 tsp each.
    • For best taste and flavor, this gravy should boil till oil floats on top.

    Try this easy, yummy mushroom kuzhambu for rice, roti, idli and dosa. You will love it !
    Kalan kuzhambu recipe


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    September 27, 2018

    Capsicum Kurma Recipe – Bell Pepper Korma For Chapathi/ Roti

    capsicum kurma recipe

    I make capsicum recipes very rarely at home as Sendhil and Raksha is not a big fan of it. But I love to try varieties of capsicum recipes and share in my blog. So once in a while my family members say yes for side dish with capsicum. I have already tried and shared green capsicum chutney for idli, dosa and tomato capsicum masala for chapathi. After trying those recipes, I had a craving to try capsicum kurma as side dish for roti. So last week I tried this kurma for the first time following Yummy tummy Aarthi’s recipe. Usually South Indian kurma has a coconut base whereas North Indian korma is prepared with tomato onion base. But this capsicum kurma is prepared with peanut, onion and tomato masala which made me try this recipe. As expected it tasted different from the usual South Indian kurma. Its taste reminded Hyderabadi mirchi ka salan to me. Sendhil and myself liked it very much with chapati. I made slight changes and deviations from the original recipe based on my convenience. I used green capsicum alone as I don’t buy red or yellow capsicum often. With a nice flavor of capsicum, it tasted great. I personally liked it with dosa too. Friends, do try this easy, yummy capsicum kurma recipe for roti and share your feedback. Ok, Lets see how to make capsicum korma with step by step pictures.

    Capsicum kurma recipe - Green Capsicum korma for roti


    Capsicum kurma recipe - Green Capsicum korma for roti

    Learn how to make capsicum kurma recipe with peanuts, onion, tomato masala



    Cuisine: South Indian
    Category: Side dish for roti
    Serves: Serves 3
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes



    INGREDIENTS

    1 cup - 250ml
    • Green capsicum - 1
    • Cooking oil or butter - 2 tbsp
    • Cumin seeds – 1/2 tsp
    • Red chilli powder – 1.5 to 2 tsp ( adjust based on spice level)
    • Coriander powder - 1 tbsp
    • Garam masala powder - 1 tsp
    • Sugar – 1/2 tsp
    • Salt & water - as needed
    • Lemon juice – Few drops
    To Saute & Grind
    • Cooking oil - 1 tbsp
    • Peanuts - 3 tbsp
    • Ginger – 1 inch piece
    • Garlic – 6 cloves
    • Big onion – 1 (Big sized)
    • Tomato - 2 nos.

    HOW TO MAKE CAPSICUM KURMA

    1. Wash and chop capsicum into cubes.
    2. Heat oil or butter in a kadai. Roast peanuts till its skin cracks.
    3. Add onion, ginger, garlic and saute till transparent.
    4. Add tomato and saute till pulpy. Cool down and grind to a smooth paste.
    5. Heat butter in a kadai. Splutter cumin. Saute capsicum cubes.
    6. Add the ground masala paste,spice powders, salt and sugar.
    7. Saute till raw smell goes off. Add the required water.
    8. Boil for 5 minutes till nice aroma emits.Switch off the flame. Add some lemon juice.
    9. Garnish with coriander leaves and serve hot with chapathi / roti.

    CAPSICUM KURMA RECIPE - STEP BY STEP PICTURES

    • Heat oil in a kadai. Roast peanuts till its skin crackles. Then add onion, ginger, garlic and saute till onion becomes transparent.
    • capsicum kurma recipe
    • Add tomato pieces and saute till tomato becomes pulpy. Switch off the flame and cool down. Grind the mixture to a smooth paste. Set aside.
    • capsicum kurma recipe
    • Heat oil or butter in a kadai. Splutter cumin seeds and saute capsicum pieces. Remove the capsicum pieces in a bowl if you want it crunchy to eat else add the tomato masala paste and proceed.
    • capsicum kurma recipe
    • After adding the ground masala paste., add the red chilli powder, coriander seeds powder, garam masala powder, salt and sugar. Mix well till raw smell goes off.
    • capsicum kurma recipe
    • Add the required water to bring the gravy consistency. Boil for few minutes till oil starts to float on top. Lastly add the chopped capsicum pieces if you reserved it. Mix well and switch off the flame.
    • Add few drops of lemon juice, garnish with coriander leaves. Serve hot with chapathi / Roti.

    • Enjoy !

    Note

    • Adjust the quantity of spice powders as per your liking.
    • As per the original recipe, you can grind the raw tomato to a puree. Add to the onion masala and saute well. But I sauteed the tomato along with onion.
    • For crunchy capsicum taste, you can remove it after sauting and add at the end. But I cooked up everything together to make the capsicum soft.

    Try this yummy, different capsicum kurma and enjoy with chapathi / roti !
    capsicum kurma recipe

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