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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

November 5, 2017

20 Side Dish For Poori – Indian Vegetarian Side Dish For Puri Recipes

Side dish for poori recipes / Indian vegetarian side dish for puri.This post is a collection of 20 South Indian and North Indian Side dish recipes for poori with potato, without potato, tomato based side dish recipes and few more with Besan,  peas, chana, mixed vegetables, paneer gravies and curry. Most of them are easy to make as its done in pressure cooker and many gravies can be prepared without any grinding job.So bachelors can also try them. I have also shared some hotel style/restaurant style potato curry recipes too. Poori / Puri is one of the most popular Indian breakfast recipes.  It is loved by all irrespective of the age. The most common side dish for poori is potato masala. Kids love to have it with sugar, ketchup, jam, potato and paneer gravy. Apart from potato curry, many other gravies can also be prepared. Recently I made a list of 10 different types of poori recipes from my website. So I thought of making this list of side dish recipes that my readers would find it helpful.


Side dish for poori

In this list, you can find Tamil nadu hotel style potato masala, Onion masala without potato, Chana kurma, Potato kurma, Veg kurma, Green Peas kurma, Karnataka style Veg sagu and avarekalu sagu, North Indian restaurant style potato bhaji/ aloo subzi, Chole masala, onion tomato sabzi, dahi aloo, easy chana masala using pressure cooker, Bombay chutney, Paneer butter masala, Paneer korma, Kadai paneer and aamras recipes. You can also find video recipes for some of the kurma recipes. I am yet to try Andhra and Kerala style potato curry recipes. I will update this list as soon as I post them. Ok, now lets see 20 different types of side dish for poori with links. Please click on the image or the title to view the particular recipe.

Do check out my 10 types of poori recipes !

Side dish For Poori/ Puri Recipes - South Indian, North Indian Vegetarian Side dish For puri


Side dish for Poori recipes Side dish for Poori / Puri - North Indian & South Indian Side Dish Recipes !
Cuisine: Indian
Category: Side dish for poori
Serves: Serves 3-4
Prep time: 20 Minutes
Cook time: 15 Minutes
Total time: 35 Minutes

Potato masala for poori
Poori masala without potato
Hotel Vegetable kurma

Chole recipe for bhatura
Chana masala
Tomato sabzi
Potato kurma
Vegetable sagu
Avarekalu sagu

Peas kurma
Cauliflower kurma
Bombay chutney
Aamras
Dahi aloo
Tomato onion thokku
Paneer kurma
Paneer butter masala
Kadai paneer

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October 31, 2017

How To Make Chole For Bhature & Puri – Chole Recipe Video

Chole Recipe/ Chole ki sabji also known as Black chana masala is the perfect side dish for Bhature/ bhatura and puri. Chole bhatura is the one of the popular breakfast & lunch combo in North India. Its originated from Punjab. Authentic Punjabi chole recipe calls for using fresh Chole masala powder. Today I have shared an easy chole recipe I got from a cookbook by Nita Mehta.
Chole bhatura
In this recipe, I have used store bought chana masala powder. It came out really well and tasty. We enjoyed it with bhature for our weekend lunch. To make black colored chole, we need to add tea bags or dried amla powder while cooking kabuli chana. Also we have to use Anardhana powder ( Pomegranate seeds powder) , dhania powder, chole masala powder and roasted cumin powder in the masala. I was able to achieve its color to some extent as I used less tea powder. This is one of the easy chole recipe as it has no grinding works. If you are looking for chole recipe with homemade chole masala powder, please check my Punjabi lunch menu post in which I had shared an authentic chole recipe. Soon I will try to make a separate post. I will share the bhatura recipe in this week. Now lets see how to make Chole recipe for Bhatura with step by step pictures and video !



Chole recipe

Chole Recipe / How to make Chole for Bhatura


Chole Recipe / How to make Chole for Bhatura

Chole recipe - How to make chole for bhatura and puri.


Cuisine: North Indian
Category: Main course
Serves: Serves 4
Prep time: 10 hours
Cook time: 20 Minutes
Total time: 10H20 Minutes


INGREDIENTS

To pressure cook (1 cup - 250ml)
  • Kabuli chana/ White chana - 1 cup
  • Baking soda - 1/4 tsp
  • Tea powder - 2 tsp ( tie in a cloth ) OR 2 teabags
  • Cinnamom - 2 inch
  • Cardamom - 2 nos ( Use black cardamom if you have)
  • Cloves - 2 nos ( Optional)
  • Water - 2.5 to 3 cups
To Saute & Cook
  • Cooking oil - 4 tbsp
  • Big onion - 2 no ( finely chopped)
  • Ripe tomato - 5 nos ( Medium sized, finely chopped)
  • Green chilli - 2 nos ( finely chopped)
  • Ginger - 2 inch piece (Finely chopped or julienned)
  • Anardhana powder/ Dried Pomegranate seeds powder – 1.5 tsp
  • Red chilli powder - 1 tsp
  • Dhania powder - 1 tsp
  • Garam masala powder - 1 tsp
  • Cumin powder - 1/2 tsp
  • Chana masala powder - 2 tsp ( I used MDH brand)
  • Sugar - 1/4 tsp (Optional)
  • Salt - as needed

HOW TO MAKE CHOLE RECIPE


  1. Wash and soak Chana overnight or 10 hours in required water.
  2. Pressure cook Chana adding tea bags, whole spices and baking soda.
  3. Cook for 2 whistles in low flame. Remove the tea bag after its cooked.
  4. Heat oil in a kadai. Saute onion adding anardhana till brown. Add tomato,chilli & ginger.
  5. Saute till mushy. Add spice powders, cook till oil separates.
  6. Lastly add cooked chana with water, simmer gravy for 10 minutes. Serve with bhatura !

METHOD - STEP BY STEP PICTURES

  • Wash and soak kabuli chana (white chana) for 10 hours or overnight. Chana becomes more than doubled in quantity after its soaked. I got around 2.5 cups. Drain the soaked water. In a pressure cooker base, take soaked chana, baking soda, 2 tea bags or 2 tsp tea powder tied in a thin cotton cloth, cinnamon, cloves and cardamom. Add 2.5 to 3 cups of water. Pressure cook in very low flame for 2 to 3 whistles.
    chole recipe
  • Chana cooks soft and becomes black in color. Remove and squeeze the tea bag slightly. Discard it. Keep the cooker aside.
    chole recipe
  • Heat oil in a kadai. Saute onions till transparent. Add anardhana powder and saute till onions turn brown in color without burning. 
    chole recipe
  • Now add finely chopped tomato, ginger and green chilli. Add required salt and saute till tomato becomes mushy
  • Then add red chilli powder, dhania powder, garam masala powder, sugar and cumin powder. Saute till onion separates from the gravy. It takes 5 to 7 minutes.
    chole recipe
  • Add the cooked chana along with black water and whole spices added in the cooker. Mix well and add chana masala powder/chole masala powder. Mix well and check for taste. Add more salt & spice powders if needed.
    chole recipe
  • Boil the gravy for 10 minutes in medium flame till it comes to desired consistency. I made it thick. You can make it slightly watery if you like. Switch off the flame and serve hot with bhatura or puri.
    chole recipe
    Enjoy !

Note

  • Addition of tea bags is essential to get black colored chana after cooking. So do not skip it.
  • Adding Anardhana powder is for flavor and to get dark colored chole masala.
  • You can also use store bought chole masala powder instead of chana masala powder.
  • Adjust the quantity of spice powders as per your taste.

Try this easy, yummy Chole masala recipe at home. Enjoy with bhatura !

How to make chole for bhatura

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October 23, 2017

Peas Kurma For Chapathi, Poori – Pattani Kurma Recipe

Peas kurma for chapathi 
Peas kurma recipe / Green peas kurma (Pachai Pattani kurma in Tamil) for chapathi, poori, idli and dosa. I love to try varieties of South Indian kurma recipes at home. Recently I prepared this green peas kurma as a side dish for chapathi. I adapted this recipe from Jeyashri’s kitchen and made few changes as per my taste. It came out really well. I used dry peas in this recipe. You can also make this yummy peas gravy with fresh,frozen peas. We relished it with chapathi and had the same kurma with idli,dosa the next day. Myself & Raksha liked this combination very much. Basically I love to have kurma type of side dish for idli & dosa. My mom makes varieties of kuruma kulambu for idli,dosa. This pattani kurma is one of its kind. I am happy that I got an easy, yummy green peas kurma that goes well not only for chapathi, poori but also for idli,dosa. I hope this kurma tastes well with mild pulao and rice varieties too. For variations, you can also add boiled potato along with peas. Do try this delicious Pattani kurma for chapathi and share your feedback with me.  Ok, lets see how to make peas kurma with step by step pictures.

Check out my potato kurma for poori and Saravana bhavan style veg kurma recipes too !

Pattani kurma

Green Peas kurma recipe / Pattani kurma


Peas kurma recipe / Pattani kurma

Peas kurma recipe - A delicious South Indian gravy for chapathi, poori, idli and dosa !


Cuisine: Indian
Category: Side dish for chapathi
Serves: Serves 3-4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

1 cup - 250ml
  • Dry peas or fresh peas - 1 cup
  • Tomato - 2 nos
  • Big onion - 1 no
  • Ginger-Garlic paste - 1 tsp
  • Fennel seeds - 1/2 tsp
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 1 tsp
  • Dhania powder – 1 tsp
  • Garam masala powder - 1/2 tsp
  • Cashew nuts - 5 nos
  • Grated coconut - 2 tbsp
  • Salt & water - as needed
  • Cooking oil – 2 tbsp + 1 tbsp
  • Coriander leaves - to garnish (Optional)

HOW TO MAKE PEAS KURMA

  1. Wash and soak dry peas overnight or 8 hours.
  2. Pressure cook in low flame for 2 whistles.
  3. Saute onion, tomato, g&g paste and spice powders.Grind to paste adding coconut.
  4. Saute this ground paste in oil and add the cooked peas.
  5. Boil till oil floats on top. Serve with poori, chapathi, idli & dosa.

METHOD - STEP BY STEP PICTURES

  • Wash and soak dry peas in enough water overnight or for 8 hours. Pressure cook in low flame for 2 whistles adding 1 cup of water and salt.
    Peas kurma recipe
  • Heat cooking oil and saute onion, fennel seeds, tomato, gg paste, turmeric powder, red chilli powder, Dhania powder and garam masala powder.
    Peas kurma recipe
  • Lastly add coconut, cashew nuts and saute for a minute.Grind to a smooth paste adding required water.
    Peas kurma recipe
  • Heat oil in a kadai and when it gets heated , add the ground paste. Add salt, sugar and saute till thick. If using fresh peas or frozen peas, add at this stage and boil till it cooks well.  Add cooked peas, 1 cup of water and boil for 5 minutes till nice aroma arises.
    Peas kurma recipe
  • Adjust the consistency of the gravy by adding more water if needed. This gravy thickens quickly when it cools down.So add more water, check for salt and serve with poori, chapathi, idli and dosa.
    Peas kurma recipe
  • Enjoy !

Note

  • For variations, you can skip garam masala powder and try it. But I would recommend to use it.  
  • You can also add boiled potato cubes if you have less peas in hand.
  • You can grind the masala ingredients without sauting in oil but it gives a different flavor and taste to this kurma.
  • Adjust the consistency of this kurma as you like.I like mine to be semi solid in consistency as you see in the picture below.  
  • If using fresh peas or frozen peas, you can add it along with ground paste.No need of pre cooking.

Try this easy, yummy Peas kurma and enjoy with poori,chapathi, idli or dosa !
Peas kurma recipe

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May 31, 2017

Easy Chana Masala Recipe Using Pressure cooker – How To Make Chole Masala Recipe

Easy chana masala recipe
You will not believe if I say this is the first time I am trying North Indian style Chana masala recipe using a pressure cooker. Usually I make South Indian hotel style chana kurma for chapathi.Even though I have tasted chana masala ( Kabuli chana curry) in Punjabi and other North Indian restaurants,I haven’t tried at home. Recently my friend Shalini was suggesting me to try this easy chana masala recipe using Everest Chana masala/Chole masala spice mix powder. She told me to follow the recipe given on the pack. As I had already tried Chole recipe using homemade chole masala powder in my Punjabi thali post, I wanted to find the taste of chana masala using store bought powder.So I tried Chana bhatura for our weekend breakfast. I prepared few poori as well. We all loved its taste and I prepared again for their lunch box too. Actually I wanted to post both Chana masala and bhatura recipes today but bhatura din’t come out so well as expected.I will try to make a perfect bhatura recipe and share it soon. So today I am sharing this easy, one pot chana masala gravy using a pressure cooker. If you have homemade or store bought chana masala powder and cooked chickpea in hand, making this recipe is a breeze.This is a perfect bachelor style recipe. As a disclaimer, I would like to mention that this is not the authentic chana masala recipe or restaurant style one. This is just a simple, no grind version that would help working women, busy housewives and bachelors to make a quick side dish for chapathi, poori and bhatura. If you like, you can have it mixed with rice as well. Lets see how to make easy chana masala at home with step by step photos and video.
Finally, do check out my Kabuli biryani recipe ( chana dal biryani) and chana sundal recipes if interested !


How to make chana masala

Chana masala recipe - Easy chole masala in a pressure cooker


Chana masala recipe - Easy chole masala Easy chana masala/chole masala recipe in a pressure cooker using storebought chana masala spice mix powder.
Cuisine: Indian
Category: Side dish for roti/chapathi
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes


INGREDIENTS
1 cup - 250ml
  • Kabuli chana/ white chickpeas - 3/4 cup ( soaked for 8 hours)
  • Cooking oil + ghee - 1 tbsp + 1 tbsp
  • Big onion - 1 no ( finely chopped)
  • Ripe tomato - 3 nos ( finely chopped)
  • Red chilli powder - 1 tsp
  • Dhania powder - 1 tsp
  • Chana masala powder - 2 tsp ( I have tried Everest & MDH brand, Both are good)
  • Green chilli - 1 no
  • Ginger - 1 inch piece
  • Chat masala powder - 1/2 tsp
  • Kasoori methi - 1/2 tsp ( crushed)
  • Coriander leaves - to garnish
METHOD

  • Wash and soak white chickpeas/kabuli chana in water for 8 hours or overnight. It gets doubled after soaking. Pressure cook in low flame for 3 whistles adding required salt and water. Take 1/4 cup cooked chana and mash it well. Set aside.
    Heat oil + ghee in a pressure cooker. Saute finely chopped onion, slit green chilli and thinly sliced ginger. Saute for a minute. Add finely chopped tomato and salt ,saute until mushy.
    easy chana masala recipe
  • Now add the red chilli powder, dhania powder, chana masala powder. Mix well. Add 1 cup of water, 1/4 cup mashed chana, 1 cup cooked chana and mix well. Note that you can also add uncooked chana directly after soaking but chana won;t cook soft.In that case, u should add a big pinch of baking soda in the gravy.
    easy chana masala recipe
  • Pressure cook in low flame for 2 whistles.Remove the lid after steam is released. Add chat masala powder, crushed kasoori methi. Mix well.Garnish with coriander leaves if you like.
    easy chana masala recipe
  • Mix well and serve with poori, chapathi or bhatura ! Enjoy !
    easy chana masala recipe

Note
  • Adjust the quantity of spice powders as per your taste.
  • You can add the spice powders after sauting onion, then add tomatoes. This was given in the Everest pack.But I added the masala powders after adding tomato.
  • If you want to replace chana masala powder, add 1 tsp garam masala powder + 1/2 tsp aamchur powder.

Try this easy, one pot chana masala for poori/bhatura or Chapathi !
Easy Chole recipe
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May 25, 2017

Khoya Kaju Recipe – Restaurant Style Khoya Kaju Gravy Recipe

I have never heard about khoya kaju gravy until my reader friend Dheepika requested me to try this recipe after having in an Indian restaurant. When she told me about this recipe, I browsed and shared the recipe links from 2 different websites to her. She went through them and told me about the color & texture of the gravy along with a picture of one she had in the restaurant.When I browsed for the recipe, I found khoya kaju gravy tastes sweets with mild spices basically.But Dheepika told the restaurant people made it red in color by adding red chilli powder as they asked for a spicy version. Based on her inputs, I followed the recipe of white based khoya kaju curry from spice up the curry and I used red chilli powder in place of green chillies.I tried it yesterday for our dinner.After tasting this, Sendhil told Khoya kaju curry would be white in color in most of the hotels. Some people may add food color to present it red in color, he added. Whatever it is, gravy came out delicious and very flavorful.We loved it with roti. Thanks to you Dheepika for making me try this restaurant style gravy. Soon I will try to share the recipe of khoya kaju white gravy. Though this gravy is very high in calories with full of ghee, cashews and khoya, everyone must give a try at home as it tastes so good & delicious Love Struck. We can indulge in these type of gravies at least once in a while for celebrations and occasions.So friends, do try it and share your feedback with me Happy .Lets see how to make this restaurant style khoya kaju gravy with step by step pictures and video !


Khoya Kaju Gravy Recipe


Khoya Kaju Gravy Recipe Khoya kaju gravy recipe - Side dish for roti, naan, kulcha
Cuisine: North Indian
Category: Side dish for roti
Serves: Serves 3-4
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes


INGREDIENTS
1 cup - 250ml
  • Cashew nuts - 1/2 cup
  • Unsweetened khoya - 1/4 cup
  • Ghee + Cooking oil - 2 tbsp + 1 tbsp
  • Bay leaf - 1 no
  • Red chilli powder - 1 tsp
  • Coriander powder - 1.5 tsp
  • Garam masala powder - 1 tsp
  • Cardamom powder – a pinch (optional)
  • Fresh curd/yogurt – 2 tbsp
  • Sugar – 1/4 tsp
  • Water – 1 cup
  • Kasoori methi – 1/2 tsp ( crushed, optional )
  • Fresh cream - 1 tbsp
To cook & grind
  • Big onion - 1 no or 1/2 cup (chopped)
  • Cinnamon - 1 inch piece
  • Cloves - 1 no
  • Pepper corns - 2 nos
  • Cashew nuts - 1/4 cup
  • Water - 1/2 cup
METHOD

  • In a wide bowl, take the chopped onion, cashews, pepper corns, cinnamon, cloves along with water. Boil and cook for 5 minutes till onion turns soft. Grind everything to a smooth paste and keep aside.

  • Heat oil + ghee in a good non-stick pan and roast the cashews till golden.Remove in a plate. In the remaining oil+ghee, saute bay leaf and add the ground onion paste. This paste gets stuck to the bottom easily as it has cashews.So keep the flame very low and mix it till thick. Scrape the bottom and sides if needed and mix well.

  • Add red chilli powder, coriander powder, salt, sugar, cardamom powder and garam masala powder. Mix for a minute in low flame. Then add curd and mix well.  Add 1 cup of water and boil the gravy till oil starts to float on top.

  • Lastly add the crumbled khoya and mix well. Gravy look orange in color. Add the roasted cashews,mix well and switch off  the flame. Then add crushed kasoori methi, fresh cream and mix well. Serve with roti, naan or kulcha !
  • Enjoy !

Note
  • Reduce the quantity of red chilli powder if you want mildly spiced gravy.
  • Skip red chilli powder, dhania powder, garam masala powder and add green chillies while boiling onions to make a white based gravy.
  • You can add more khoya if you want more creamy gravy.
  • Adding kasoori methi is optional. But it adds flavor.

Try this yummy, creamy, rich & delicious Khoya kaju gravy at home !
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