Topic started by R (@ bgp530486bgs.ebrnsw01.nj.comcast.net) on Fri Jan 10 06:00:55 .
All times in EST +10:30 for IST.

hi,

can anyone tell me some (4 or 5 atleast) side dishes for chappathi with vegetables(preferably without dhal) and without more spices??

thanks and bye

Responses:

• Old responses
  
• From: piya (@ 213.78.72.37) on: Wed Jun 11 08:09:56 EDT 2003
  
  METHI TOMATO PANEER
  Paneer
  Oil
  Onions]
  Methi
  Tomatoes
  Tomato puree
  Coriander powder
  Kashmiri chilli powder
  Salt
  Amchur powder
  Ginger
  Garlic
  Green chillies
  
  Method
  Cut paneer into even sized cubes. Clean, wash and chop fenugreek leaves.
  Heat oil in a non-stick pan, add the chopped onion and sauté for three to four minutes or till it just starts turning brown. Add chopped methi.
  Make a paste of green chillies, ginger and garlic.
  Add ginger, garlic and green chilli paste, stir-fry briefly and add chopped tomatoes and tomato puree. Mix well and let it cook.
  Add coriander powder, red chilli powder and salt. Mix and add little of water and cook on a high heat. Add amchur and cook. Cover and simmer for six-seven minutes.
  When the mixture becomes dry, add the paneer pieces and lightly mix and cook for three-four minutes on a low heat
  
  *******************************************
  
  PALAK PANEER
  Spinch
  Onions
  Tomatoes
  Paneer
  Green chillies
  Cloves
  Cinnamon sticks
  Garlic paste
  Ginger paste
  Veg oil
  Turmeric
  Sugar
  Cream
  Salt
  Method
  In a pot, put chopped spinach, sugar and a cup of water and boil. When spinach becomes soft remove from heat and let cool. Remove the excess liquid from the pot and keep aside. Blend spinach into a semi-soft paste and then mix with the liquid kept aside.
  
  In a skillet, heat oil, add cinnamon, cloves garlic, ginger and fry for two minutes on medium heat. Then add sliced green chilis and finely chopped onion and fry until chopped onion turns light brown. Then add chopped tomato and fry for 3 minutes. Later add spinach and cook on medium heat for 12-15 minutes.
  
  Now add paneer pieces, cream and cook until the sauce thickens slightly. Serve it hot
  
  
  
• From: piya (@ 213.78.72.37) on: Wed Jun 11 08:11:46 EDT 2003
  
  BRINJAY FRY
  -6 baby eggplants
  2 onions, chopped finely
  2 tsp ginger-garlic paste
  2 tbsp oil
  2 tbsp chilli powder
  Method:
  Wash the eggplants and cut them into four, lengthwise, to three-fourths of their length.
  Heat oil in a wide pan, fry the onions and ginger-garlic paste until golden brown.
  Then add eggplants and fry on low heat until they are tender.
  Finally add salt, chilli powder and fry for another 5 minutes.
  Serve as a side dish for parties.
  
  *******************************************
  
  CABBAGE AND CARROT FRY
  
  Ingredients:
  1/2 lb cabbage
  1/2 fresh hot green chili
  A pinch of asafoetida
  1 hot dried red chili
  1/2 tsp sugar
  3/4 tsp lemon juice
  1/2 lb carrots
  3 tbsp vegetable oil
  1 tsp whole black mustard seeds
  Salt to taste
  3 tbsp chopped fresh coriander
  
  Method:
  Core the cabbage and cut it into fine, long shreds. Peel the carrots and grate them coarsely. Cut the green chili into thin, long strips.
  Heat the oil in a wide, casserole-type pot over a medium-high flame. When hot, put in the asafoetida.
  A second later, put in the mustard seeds. As soon as the mustard seeds begin to pop, put in the dried red chili. Stir once.
  The chili should turn dark red in seconds. Now put in the cabbage, carrots and green chili.
  Turn the heat down to medium and stir the vegetables around for half a minute.
  Add the salt, sugar and green coriander. Stir and cook for another 5 minutes or until the vegetables are just done and retain some of their crispness.
  Sprinkle lemon juice and serve
  
  
• From: piya (@ 213.78.72.37) on: Wed Jun 11 08:13:18 EDT 2003
  
  CAPSICUM AND POTATO CURRY
  
  Ingredients:
  1/2 kg capsicum, chopped finely
  2 potatoes, boiled, peeled and finely cut
  2 tbsp sour curd (yogurt)
  A pinch of turmeric powder
  2 tsp curry powder
  1 tbsp grated coconut
  2-3 tbsp oil
  1/2 tsp mustard seeds
  1/2 tsp cumin seeds
  1/4 tsp asafoetida
  A sprig of curry leaves
  Method:
  Mix the chopped capsicum with the yogurt and keep aside.
  Heat oil in a pan, add mustard seeds, cumin seeds and curry leaves. When the mustard seeds splutter, add asafoetida, turmeric powder, capsicum, salt and 3-4 tbsp of water. Mix well, cover and fry for 5 minutes or until the capsicum pieces are tender.
  Then add boiled and chopped potatoes, curry powder and mix well. Fry until all the water is gone and the vegetables become dry.
  Now add the grated coconut, mix well and remove from the heat.
  Serve as a side dish for rice /chappatis
  *********************************************
  CRISPY FRIED BHINDI
  Ingredients
  500 gms okra (bhindi)
  Juice of 2 lemons
  1 tsp chili powder
  1 tsp turmeric powder
  2 tsp chaat masala
  1 tsp ajwain seeds
  1 tsp amchur powder
  1 tbsp ginger-garlic paste
  50 gms gram flour (besan)
  Oil for frying
  Salt to taste
  2 tbsp ginger, julienned
  5 green chilies, sliced
  Method:
  Snip off both the ends of the okra and slit lengthwise. Spread the okra in a flat dish and sprinkle evenly with salt, lemon juice, chili powder, turmeric powder, chaat masala, ajwain, amchur powder and ginger-garlic paste.
  Mix gently to coat the okra evenly. Sprinkle gram flour over the okra and mix it to coat the okra evenly. Divide into four portions.
  Heat oil in a kadai until it is smoking. Add one portion of the coated okra slices, gently separating them with a fork, so they do not stick to each other. Fry till crisp and brown.
  Repeat the process for the remaining okra slices. Garnish with ginger juliennes and green chilies. Serve hot with chapaties.
  
  
  
• From: Rakhi (@ grouper-17.netexpress.net) on: Wed Jun 11 10:34:44 EDT 2003
  
  TOMATO FRY
  6 tomatoes 2 large onion ginger -small
  saute onions and ginger in a little oil.when it is golden colour add tomatoes and saute them.do not any water.when they are done add garam masala,salt and chilli powder.
  CAULIFLOWER FRY
  steam or boil cauliflower.in a pan,heat a little oil and saute onions.add the cooked cauliflower.mix nicely.add garam masala and turmeric and salt to taste.keep frying till nice and crispy.Presto!
  
  GREEN PEAS
  cook green peas.in a pan,heat oil,saute onions ,add garam masala a little coriander powder,salt and then add green peas.add coconut milk or milk and when it boils,add a little vinegar.
  
  any responses welcome
  
  
  
  
  
  
  
  
• From: vipi (@ 202.88.183.14) on: Sat Jun 28 02:33:31 EDT 2003
  
  vispi just copy out tis page and give to poonam
  
  
• From: Bindhu (@ grouper-26.netexpress.net) on: Thu Dec 4 11:20:47
  
  Hello Pavithra,
  u said u tried the recipes from the Cookbooks by Mallika Badrinath. for the vegetarian gravies.If u donn't mind cud u post some of them here.Thanks
  
  

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