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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

March 13, 2017

Tomato Sabji Recipe – Onion Tomato Sabzi Recipe For Chapathi, Poori

tomato sabji for chapathi
When my father was working in Mumbai, he learnt this recipe from his North Indian friend.  Whenever my dad comes to Salem for holidays, he used to cook for us. We love our dad's cooking a lotLove Struck . We love his Kara kuzhambu, rasam and this onion tomato sabji. My dad used to say this tomato sabzi is their go to recipe for every day's dinner.They also make it for their lunch box as a side dish for chapathi or poori . Its so easy to make and tastes great too. Sometimes my dad make this sabji by adding boiled potato, peas and even ladies finger. We love this simple sabzi with idli,dosa as well. I don’t say this is the authentic Maharashtrian style tomato sabji or tomato bhaji. This is just an easy, one pot version which is ideal for working women and bachelors. Last weekend I made methi poori and this tomato sabji for our breakfast. It was a nice combo.Sendhil and Raksha loved it a lot. It tastes the best with roti and poori. Do try this tomato sabji recipe and share your feedback with me  :)
Onion tomato sabji recipe for chapathi

Tomato sabji recipe for chapathi, poori


Tomato sabji recipe for chapathi, poori How to make tomato sabji in a pressure cooker - Easy & quick side dish for poori and roti/chapathi !
Cuisine: North Indian
Category: Side dish for roti
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes


INGREDIENTS

  • Ripe tomato - 3 nos
  • Big onion - 1 no ( Big sized)
  • Ginger-garlic paste - 1/2 tsp
  • Red chilli powder - 1/2 – 3/4 tsp ( I used Kashmiri chilli pwd)
  • Dhania powder/coriander seeds powder - 1/2 tsp
  • Turmeric powder - 1/4 tsp
  • Garam masala powder - 1/2 tsp
  • Sugar - 1/2 tsp
  • Salt & water - as needed
To temper
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp ( optional)
  • Cumin seeds - 1/2 tsp
  • Curry leaves - few
  • Coriander leaves - to garnish
METHOD

  • Wash and chop the onion and tomato into small pieces. In a cooker base, heat oil and splutter cumin seeds.
    tomato sabji for chapathi
  • Saute onion until transparent and then add ginger-garlic paste and curry leaves.  Saute till the raw smell of g&g paste goes off.
    tomato sabji for chapathi
  • Now add the tomato pieces and saute for a minute. Add salt, turmeric powder, sugar, red chilli powder, Dhania powder, garam masala powder and saute till tomato turns mushy.
    tomato sabji for chapathi
  • Now add 3/4 cup of water, mix well and pressure cook in high flame for 2 whistles. Open the cooker after the steam is released. Oil would float on top. Mix well with a ladle and garnish with chopped coriander leaves. Boil for few minutes if the sabji is watery. Make it thick. Serve hot with poori or roti !
    tomato sabji for chapathi
    tomato sabji for chapathi
Enjoy !


Note

  • For variations, you can add equal quantity of tomato and onion but adjust the quantity of spice powders accordingly.
  • You can also add some cooked peas or boiled potato cubes.
  • You can skip dhania powder if u wish. But flavor varies.
  • Adding sugar helps to enhance the taste. It gives a mild sweetness to the bhaji.
  • You can also make this sabji in a kadai instead of pressure cooker.
  • For variations, you can add coarsely crushed peanut powder ( 1 tbsp )
Tomato sabzi recipe
Try this easy, yummy tomato sabji at home and enjoy !!
Tomato sabji recipe
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March 1, 2017

Potato Kurma Recipe – Potato Kurma For Poori, Chapathi

Potato kurma recipe

Potato kurma @ Aloo kurma is a delicious South Indian style side dish for chapathi and poori, dosa too. Many readers who had tried my Saravana bhavan style veg kurma requested me to share potato kurma recipe. Usually in Tamil nadu, Potato masala is the most common side dish for poori. Its our family favorite too. So most of the time, I make urulaikizhangu masala. But sometimes I make this potato gravy for chapathi. Last weekend I made puri along with this kurma for our breakfast just for posting this recipe in my space.Its a very simple South Indian style potato kurma that can be made easily in a pressure cooker. We all love this a lot. I personally like to have potato kurma with dosa as well. Friends, do try this easy yet yummy side dish for poori and share your feedback with me. If you are looking for a no grind potato kurma without coconut, do check out this recipe. Its a very old post.So pictures are not that good. Soon I will try to update that post with a video. Now lets see how to make this South Indian Potato kurma for poori and chapathi with step by step pictures and video !
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February 16, 2017

Sprouted Green Gram Curry – Pachai Payaru Kuruma For Chapathi, Rice, Dosa, Idli

Sprouted green gram curry for roti, rice
My MIL had told me to include pulses in our regular diet at least once in a week as they are a good source of protein for vegetarians with lots of health benefits. Usually I make sundal with green gram, chana, black urad dal. 

In my family, we love to eat sundal recipes but not often. So when my MIL told me to include legumes, I found making some curry, gravy for roti or kuzhambu recipes for rice by adding pulses is the best way to make my family eat it. So I started preparing varieties of curries and gravies for rice, roti and even for idli, dosa. This South Indian style green gram curry is our recent favorite. Green gram also known as Mung bean in English, Pachai payaru in Tamil, moong sabut/mung sabut in Hindi, Cheru Payru in Malayalam, Hesaru kaalu in Kannada, Pacha Pesalu pappu in Telugu is a very healthy pulse with high fiber and nutrient values. 

Recent days I have been eating mung sprouts salad for weight loss.So I tried this pacha payaru curry recipe from a Kerala YouTube channel “Garam masala” with the leftover sprouts mainly for Sendhil and Raksha. I made it with slight modifications to suit our taste buds. It came out really well with a mild sweet taste of sprouted green gram. We all loved it very much. It was a good side dish for roti/ chapathi , idli, dosa and rice. 

As the yield of this gravy is more, we had this gravy for dinner and the next day’s breakfast & lunch as well. For variations, this curry can be made with mixed sprouts or with soaked green gram dal, chana or cowpeas. I am happy that I have got a healthy, yummy green gram dal curry recipe to include in our regular diet. Ok Friends, lets see how to make this healthy mulai kattiya pachai payaru curry/ sprouted green gram dal gravy with step by step photos and a video !

Check out my Green gram dosa, green gram rice upma and green gram sundal recipes !



green gram curry recipe for chapathi

Sprouted Green Gram Curry Recipe - Pachai payaru kuruma


Sprouted Green Gram Curry Recipe - Pachai payaru kuruma Sprouted green gram curry recipe - Mulai kattiya Pachai payaru kuruma for roti, rice, idli and dosa
Cuisine: Indian
Category: Side dish For Roti
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup - 250ml
  • Green gram or sprouted green gram - 1 cup
  • Water - 2 cups ( to pressure cook)
  • Big onion - 1 no
  • Ripe tomato -  2 nos
  • Red chilli powder - 1.5 tsp ( use 2 tsp for spicy taste)
  • Garam masala powder - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Salt & water - as needed
  • Crushed kasoori methi – 1 tsp
  • Cooking oil - 2 tbsp
  • Cumin seeds - 1 tsp
To grind
  • Grated coconut - 1/4 cup ( I used dessicated coconut)
  • Cashew nuts - 3 nos
  • Fennel seeds - 1 tsp
  • Garlic cloves - 4 nos
  • Big onion - 1/2 no
  • Water - to grind ( I used 1/4 cup)
  • Coriander leaves – to garnish ( optional)
HOW TO MAKE GREEN GRAM GRAVY - METHOD

  • For making sprouts : Take green gram in a bowl and wash it. Add enough water to immerse it well. Let it soak for 12 hours or overnight. The next day morning, drain the excess water and wrap the soaked green gram in a cloth or keep it in a closed bowl. Leave it for a day. The next day, you can see small sprouts. If you leave it for more than a day, the size of  sprouts will become bigger.
  • For this gravy, you can use just soaked green gram instead of sprouted ones.
  • Grind grated coconut, cashews, garlic cloves, fennel seeds and chopped big onion to a smooth paste adding enough water. Set aside.
    Sprouted green gram curry recipe
  • In a cooker base, take 1 cup of sprouted green gram and add 2 cups of water. Pressure cook in very low flame for 2 whistles. Remove the lid after steam is released and mix well. Set aside.
    Sprouted green gram curry recipe
  • Heat oil in kadai and splutter cumin seeds. Add onion and saute till transparent. Add chopped tomato and saute till mushy. Add the required salt, turmeric powder, red chilli powder and garam masala powder. Saute quickly for a minute without burning.
    Sprouted green gram curry recipe
  • Now add the ground coconut paste, saute for a minute and add 1/2 cup of water. Let it boil for few minutes till raw smell goes off.  Now add the cooked green gram dal and mix well. Check for taste and add more salt, chilli powder or garam masala powder if needed.
    Sprouted green gram curry recipe
    Sprouted green gram curry recipe
    • Let the gravy boil for 5 minutes. Lastly add the crushed kasoori methi and mix well. Switch off the flame and serve hot with roti or rice ! Enjoy !
      Sprouted green gram curry recipe

      Note
      • For variations, you can replace green gram with cooked chana/chickpeas.
      • Adjust the quantity of chilli powder as per the taste.
      • You can garnish with coriander leaves at the end which is optional
      • If you want to omit coconut, just skip it and grind the remaining ingredients alone. In that case, add less water while boiling to get thick gravy.

      Do try this healthy, flavorful green gram curry for roti and rice. Enjoy !

      Pachai payaru kuruma recipe for rice, roti, idli , dosa
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      January 16, 2017

      Brinjal Kurma Recipe / Kathirikai Kurma For Idli, Dosa,Chapathi

      Brinjal kurma recipe

      Many of you would have heard about and tasted brinjal kurma for biryani and rice. Even I have posted the same in my blog. But when I came across this brinjal kurma (Kathirikai kuruma in Tamil) recipe for idli,dosa and chapathi in a cookbook, it was new and interesting to me. 

      As I am a big fan of brinjal recipes, I tried it immediately as a side dish for thatte idli for our weekend breakfast. It was very nice with mild flavor of masala/spices. I just loved it with idli and dosa. I hope it tastes good with chapathi/roti as well. 

      Sendhil is not a big fan of brinjal, still he tasted this kurma without any complaints. So I thought of sharing this yummy, interesting brinjal kurma recipe especially for all the ardent fans of brinjal like me. I have used long green brinjal in this recipe. I guess you can try with purple variety brinjal too. Friends, do try this different kurma recipe at home and share your feedback with me. Ok, Lets see how to make Brinjal kurma with step by step pictures !

      Check out my Brinjal kurma for biryani too !

      Brinjal kurma recipe

      Brinjal Kurma Recipe


      Brinjal Kurma Recipe Brinjal kurma/ Kathirikai kuruma for idli, dosa and chapathi
      Cuisine: Indian
      Category: Kurma varieties
      Serves: Serves 2-3
      Prep time: 10 Minutes
      Cook time: 20 Minutes
      Total time: 30 Minutes


      INGREDIENTS
      1 cup - 250ml
      • Long Green Brinjal – 2 nos
      • Small onion Or Big onion – 20 nos / 1 no ( big) 
      • Tomato – 1 no
      • Curry leaves - Few
      • Red chilli powder – 1/2 - 1 tsp
      • Turmeric powder – 1/2 tsp
      To grind
      • Grated Coconut – 1/4 cup
      • Pottukadalai / Fried Gram Dal – 1.5 tsp
      • Soambu/Fennel seeds – 3/4 tsp
      • Pattai /Cinnamon – 1 piece
      • Garlic cloves – 3 nos
      • Green chilli – 1 no ( use 2 for spicy kurma)
      To Temper
      • Cooking oil – 2 tbsp
      • Mustard seeds – 1/2 tsp
      • Urad dal – 1 tsp
      • Cumin seeds – 1/2 tsp
      Coriander leaves – to garnish
      METHOD

      • Wash and chop brinjal into small pieces. Keep immersed in water till use. Chop onion & tomato. Keep aside.
      • In a mixie jar, take all the ingredients given under “ To grind” and grind them to a smooth paste adding enough water. Keep it aside.
        Brinjal kurma recipe
      • In a cooker base, heat oil and temper mustard seeds, urad dal, curry leaves and cumin seeds. Add the chopped onions and saute until transparent. Add the chopped tomato pieces and saute till mushy. Then add the chopped brinjal pieces and saute till they shrink in size and reduce in quantity. It takes 2-3 minutes.
        Brinjal kurma recipe

      • Now add the turmeric powder, red chilli powder, salt and ground coconut paste.Mix well. Saute the mixture for a minute. Add 1 to 1.5 cups of water and pressure cook in very low flame for one whistle. Open the lid after the steam is released. If the kurma is too thick, add 1/4 cup of water, mix well and check for taste. Add more salt or chilli powder if needed. Garnish with coriander leaves. Give a boil and serve hot with idli, dosa or chapathi.
        Brinjal kurma recipe
        Brinjal kurma recipe
      Enjoy !

      Note
      • Adjust the quantity of green chilli if you want more spicy taste.
      • You can use Garam masala powder if you wish. Just use 1/2 tsp.
      • You can replace brinjal with finely chopped potato or parboiled cauliflower florets too.



      Kathirikai kurma

      Try this easy, one pot Brinjal kurma recipe for idli, dosa or chapathi. Enjoy !!
      Kathirikai kurma
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      November 2, 2016

      Paneer Butter Masala Recipe - Restaurant Style

      Paneer butter masala recipe
      Restaurant style Paneer Butter masala recipe with step by step picture- In this post, you can learn how to make North Indian, restaurant style Paneer butter masala at home. I tried this recipe from Nags Space. I made slight changes in the original recipe by simplifying its cooking procedure & the list of ingredients.It came out excellent in taste .Thanks a lot Nags. Its a quick and easy to make recipe.So I make it very often for Raksha’s lunch box. She loves the combination of soft chapathi with paneer butter masala more than other gravies.The addition of cashew paste, milk and fresh cream makes it so rich. You can make this gravy without onion and garlic too. I am sure it tastes great. I want to treasure this recipe in my blog for future reference.So here comes the yummy restaurant style Paneer Butter Masala recipe. Do try this recipe at home and let me know your feedback ladies Happy.

      Paneer butter masala recipe

      Paneer Butter masala - Restaurant style


      Paneer Butter masala - Restaurant style How to make restaurant style paneer butter masala at home
      Cuisine: Indian
      Category: Side dish for roti
      Serves: Serves 2-3
      Prep time: 5 Minutes
      Cook time: 15 Minutes
      Total time: 20 Minutes


      INGREDIENTS
      1 cup - 250ml
      • Paneer – 50 gms (cubed ) ( Soak in hot water till use)
      • Big onion – 1 no (chopped roughly)
      • Tomatoes – 2 nos (medium sized)
      • Cooking oil or butter - 1 + 1 tbsp
      • Ginger , Garlic paste – 1 tsp ( Or grind 1 inch ginger & 5 cloves of garlic)
      • Coriander powder/Dhania powder – 1.5 tsp
      • Red chilli powder – 1 tsp
      • Garam masala powder – 1/2 tsp
      • Tomato ketchup - 2 tsp
      • Salt- As required.
      • Boiled Milk – 1/2 cup to 1 cup ( use as required)
      • Fresh cream - 1 tbsp ( I dint have fresh cream .So I removed a tsp of skin from the boiled milk and added it.)(Paalaadai)
      • Cashew – 5 nos ( to grind to a smooth paste)
      • Crushed Kasoori methi - 1 tsp
      METHOD

      • Peel and chop the big onion roughly. Chop the paneer into cubes. Boil 1 cup of water and add 2 tomato. Let it boil till the skin of tomato cracks. Switch off the flame and remove the tomatoes, set aside. ( You can peel the skin of tomatoes if you wish) Add the cubed paneer pieces to the remaining hot water. Let it be in hot water till use. It helps to keep the paneer soft.No need to fry the paneer pieces. ( For variations, you can skip blanching the tomato and grind with onion mixture as shown in the next step)
        Paneer butter masala recipe
      • In a kadai, heat oil( use butter for rich taste) and saute the onion till transparent.Add Ginger&garlic paste,saute till its raw smell goes off.Now add the red chilli powder, dhania powder , garam masala powder. Saute in low flame. Make sure you don’t burn them. Let the mixture cool down completely.
        Paneer butter masala recipe
      • To the mixture, add the blanched tomato and raw cashews. Grind everything to a smooth paste adding required water. Heat oil ( or butter) in a kadai and saute the ground paste till thick.
        Paneer butter masala recipe
      • Add tomato ketchup, sugar and salt. Mix well and boil the gravy till oil starts to float on top. Add the boiled milk. Mix well and check the taste. Let the gravy boil for few minutes. Gravy gets a nice orange shade. Lastly add the crushed kasoori methi, paneer cubes.If the gravy is too thick, add more milk. Mix well. Add  fresh cream at the end and switch off the flame.Check for spice & salt. If its too spicy add some more milk and vice versa. Serve with roti !!
        Paneer butter masala recipe
      Enjoy !


      Note
      • Use butter instead of cooking oil for rich taste & flavor.
      • Instead of grinding cashews along with tomato, onion mixture, you can grind it separately and add it along with milk.
      • You can also use almonds/badam in place of cashews. But cashews are the best !
      • You can peel the skin of blanched tomato, grind it to a puree and add to the gravy. But I ground it with onion masala.
      • Adjust the quantity of chilli powder and dhania powder as per your taste.
      • Adding kasoori methi gives the perfect restaurant style taste.So please don’t skip it.

      Yummy Paneer Butter Masala is ready to be served hot with Chapathi , Naan.

      Paneer butter masala recipe Restaurant style
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      July 25, 2016

      Methi Chaman Recipe – How To Make Paneer Methi Chaman

      Methi chaman recipe
      Last week my friend Shalini was telling me about methi chaman gravy (Methi = Fenugreek leaves in English, Vendhaya keerai in Tamil, methi in Hindi, Menthe soppu in Kannada) she had in a restaurant. She told her family loved the gravy a lot and suggested me to give a try. She also shared me a link with a recipe close to the restaurant style methi chaman. Actually speaking, I have no idea about this recipe and its origin. So I browsed few more recipes to know its birth and came to know methi chaman is from Kashmir and it is very popular in Mumbai too. It is a mildly spicy curry/ gravy made using palak, fenugreek leaves/Methi leaves. It is popularly known as Hariyali Methi Chaman.Today I have shared Paneer methi chaman recipe. I am not sure this is the authentic recipe because I found many variations in this basic methi chaman recipe by adding paneer, Palak,  sweet corn etc. In fact my friend Shalini tasted makai methi chaman in which sweet corn and methi leaves were the major ingredients. It is without paneer and palak. But its my first attempt for this recipe. So I blindly followed the recipe shared in the link. It came out finger licking good.Its a good side dish for roti, naan, kulcha, ghee rice and mild pulao varieties. I loved it like anything and found “Kitchen King Masala” is the star ingredient for this particular recipe. Friends, do buy a pack of kitchen king masala if you don’t have in your hand.It gives restaurant style taste and flavor to North Indian gravies. If you don’t have fenugreek leaves, you can use crushed kasuri methi ( Dried frenugreek leaves) too.Ok, lets see how to make methi chaman gravy with paneer.
      Don't forget to check out my other paneer recipes in THIS LINK
      Paneer methi chaman recipe

      Paneer methi chaman gravy recipe


      Paneer methi chaman gravy recipe Paneer methi chaman gravy recipe - Mildly spiced gravy with Indian cottage cheese & Fenugreek leaves- Side dish for roti,naan, kulcha and mild pulao varieties
      Cuisine: North Indian
      Category: Side dish
      Serves: Serves 2
      Prep time: 10 Minutes
      Cook time: 20 Minutes
      Total time: 30 Minutes


      INGREDIENTS
      1 cup - 200ml
      • Fenugreek leaves/Methi - 1 cup
      • Paneer/Indian cottage cheese - 1/2 cup
      • Cooking oil - 1+1 tbsp
      • Big onion - 2 nos
      • Tomato - 2 nos (big)
      • Ginger – 1 inch piece
      • Cumin seeds/Jeera – 1/2 tsp
      • Cashews or melon seeds - few ( I used 3 cashews)
      • Turmeric powder – 1/4 tsp
      • Red chilli powder - 1 tsp ( Add more for spicy gravy)
      • Dhania powder - 2 tsp
      • Cumin powder/Jeera powder – 1/2 tsp
      • Kitchen king masala powder - 1 tsp ( I used Kwality brand)
      • Boiled Milk - 1/4 cup
      • Salt & water - as needed
      METHOD

      • Cut paneer into cubes.Chop tomato, slice onions. Boil 2 cups of water till water starts to roll boil.Add the paneer cubes. Take fenugreek leaves ( methi leaves) & wash it thrice to remove the dust.
      Paneer methi chaman gravy recipe
      • Heat 1 tbsp oil in a kadai. Crackle cumin seeds. Saute onion till transparent. Add ginger pieces,cashews. Then saute tomato till mushy adding some salt. Let the mixture cool down. Grind to a smooth paste adding required water.
      •  Heat 1 cup of water & add 1/2 tsp sugar and the washed leaves. Boil for few minutes till the leaves cook well. Cook till all the water drains out. For variation, you can saute the leaves in oil instead of blanching to reduce the bitterness.Also you can grind the cooked leaves to a paste and add to the gravy. This gives green colored base to the gravy.
      Paneer methi chaman gravy recipe
      Paneer methi chaman gravy recipe
      • Heat 1 tbsp oil in the kadai. Saute the tomato-onion paste, 1/4 cup of water, turmeric powder, red chilli powder, dhania powder, kitchen king masala powder, required salt. Mix well till oil starts to ooze out.
      Paneer methi chaman gravy recipe
      • To this add the blanched methi leaves and some water, mix well and let it boil.Check for taste and add more salt, spice powders if needed.
      • Add the paneer cubes, boiled milk and let the gravy boil for a minute. Check the consistency and switch off the flame. Add fresh cream if you like. Mix well and serve hot with roti/Pulao/Naan.
      Paneer methi chaman recipe
        Enjoy !
        Don't forget to check out my other paneer recipes in THIS LINK 

      Enjoy restaurant style Paneer methi chaman recipe with roti/naan !!
      Paneer methi chaman gravy recipe
       
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      June 29, 2016

      Ridge Gourd Curry – Beerakaya Curry–Turai Ki Sabji

      Turai ki sabji
      I started to explore varieties of ridge gourd recipes (Ridge gourd in English, Turai/Luffa/Torai in Hindi, Peerkangai in Tamil, Beerakaya in Telugu, Hirekai in Kannada, Peechinga in Malayalam, Ghiya Tori in Urdu ) in my kitchen. Recently I shared Andhra style Ridge gourd dal / Beerakaya pappu recipe for rice.Today I have posted a North Indian style Ridge gourd curry. I followed this recipe from Mullai’s blog. It is known as Turai Ki Sabji/Sabzi in Hindi. It tastes good with rice and roti as well. Yesterday I prepared this sabzi and dal for my lunch. It was simple yet comforting. I ate this curry with plain rice adding ghee. You can make this as a side dish for roti. I am sure it tastes better with roti. Lets see how to make this easy, yummy and healthy Ridge gourd sabji recipe.
      Check out my South Indian Peerkangai chutney( gravy )for rice.

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