Side dish for chapathi - Part 5

Here comes the fifth part of the Vegetarian side dish for Chapathi event. My heartfelt thanks for my friends who made this event a great success by their delicious entries and nice comments . Enjoy !

Besan curry from Saritha of My kitchen's aroma.
Cabbage curry Saritha of My kitchen's aroma

Thanks Saritha.

Sashi of Sashi's recipes presents the following.
Kadai Paneer
Kadai Okra
Channa Masala
Potato Peas Masala

Thanks Sashi.

Alu Channa Tarkari from Shaista Tabrez of Mix calculations.

Shalini Venkatesh has emailed me these yummy recipes. I posted them in my blog on behalf of her.
Aachari Bindhi
Mixed dhal

Thanks Shalini.

The below recipes are from Shama of Easy 2 cook recipes.
Capsicum Tofu masala
cabbage kurma
Baby cabbage gravy

Thanks Shama.
Not only the above, next slide is completely dedicated to Shama's cuisines.

The following entries are also from Shama of Easy 2 cook recipes.
Cauliflower manchurian
Paneer cashew masala
Mushroom masala
spicy potato curry
Paneer potato masala
Coconut milk potato apple gravy
Cauliflower Kurma
Red channa dhal kurma
Tomato kurma
Corn Kurma
Mixed vegetable kurma
Kadala curry

Thanks Shama !

Dry curry from Shanthi Krishnakumar's cook book.

Thanks Shanthi mam.

Paneer Burji from Sheba of Art Food and Travel chronicles.

Thanks Sheba.

Aloo Dum from Shoba Shrinivasan of Anubhavati - Tastes from my kitchen.

Thanks Shoba.

Sireesha of Mom's recipes has presented us the following entries.
Kadhai Bhindi
Matki Chi usal /Moth Beans curry
Navaratna Kurma

Thanks Sireesha.

Sonal Parsai of khane ke shaukeen has sent us the below dishes.
Dum Aloo Kashmiri
Gobi Korma
Sweet and Sour Bitter Melon / karela Fry
Moong Ka Mogar/ Stir Fried Moong Dal

Thanks Sonal.

Dal makhani from Sowmya of Creative saga

Thanks Sowmya.

Sreevalli of Ammaji Recipes has sent the following entries.
Cream Tofu Gravy
Pindi Miriyam

Thanks SreeValli.

SriLakshmi of Annapurna has made the event more gracious with the below entries.
Vegetable Sagu
Chole
Stuffed Capsicum
Shahi Paneer
Methi Aloo
Low Cal Malai Kofta
Kadai Paneer
Capsicum Masala
Baingan Bharta
Potato Curry

Thanks Sri Lakshmi.

Sudha of Malaysian Delicacies presents the following yummy entries.
Cream lentils
Vegetable Dalca
Amritsari Style Dal

Thanks Sudha.

Shahi Paneer from Sunanda of Sunandha's Kitchen.

Thanks Sunanda.

The following dishes are from Supriya of Queen of my kitchen
Bharli Vangi (Maharashtrian style)
Moong Dal Kofta curry

Thanks Supriya.

Sushma Mallya of Authentic Food delights presents the following delicacies.
Paneer Tikka Masala
Rich & Creamy Jain Paneer Makhani
Jatpat subzi

Thanks Sushma.

Trendsetters of Palates and Palettes have sent us the below entries.
Dal Makhani
Ennai Kathirikkai (Stuffed eggplant curry)

Thank you Trendsetters.

Medley Masala Curry from Uma of Telugu Ruchi.

Thanks Uma.

The below entries are from Usha nandhini of Usha Nandhini's recipes.
Stir-fried Cauliflower and Spinach
Tender Coconut Curry
Dal Fry
Paneer Kurma
Lauki Kofta
Muttar Paneer Kheema

Thanks Usha.


Next comes the entries from Vidhas of Appetizing recipes.

Potato Kurma
Double beans gravy
Roti and Rajma
Okhra subzi
kadhi Pakodi
Peanut masala
Mix veg kurma
Baingain ka Bhartha
Tinda Subzi
Jack fruit subzi

Cabbage and Peas curry from Valarmathi of Simple and Yummy recipes.

Vidhya Iyer has presented the following entries.

Channa masala.
Bengan Bartha.
Mattar paneer masala.
Green peas masala
Palak paneer.
Dhum aloo
Dhal

Thanks Vidhya.

Next comes the entries from me, Viki of Viki's kitchen.

Green gram curry
Pattani kurma
Mushroom pepper curry
Channa masala
Poori kilangu masala

Thank you all of you for devoting your precious time to participate in the Side dish for chapathi event. You all made it success.

Happy cooking friends. Enjoy blogging!

Side dish for chapthi (Non veg) Round up !

Hello friends!
I am glad to release the round up for the event 'Side dish for chapathi' conducted by me.
The result is as follows:
Total entries are 384.
(Vegetarian entries = 332 and Non vegetarian entries = 52)

My sincere thanks to all those participants who have sent their kitchen treasures to the event. Also I thank those visitors who make the event more enjoyable by their sweet comments.

I have clubbed the entries in a possible alphabetic manner and releasing the round up in 6 episodes . Out of which, one episode is purely dedicated to non-vegetarian items for your convenience.

My apologies for my delayed acknowledgments and replies due to some personal reason. Please excuse and point me out if I can do anything better.
I have tried my best to check and publish all the entries. But my apologies if something got missed. Do drop a comment and I will do the needful.
(event mail id: vikiskitchen@gmail.com)

I am dedicating this event to all the foodies out there.

Here comes the round up with all those adorable pictures and recipes.

First I am releasing the 'Side dish for chapathi (Non veg)' roundup.
I assure you that we will be getting the complete round up within this week.

Here comes the non veg entries for the side dish for chapathi event.

Enjoy the round up and Happy cooking !

Mullan Vattichathu from Ann of A Delighted foodie.

Thanks Ann.

Chicken salna from Divya Vikram of Dilse.

Thanks Divya.

karahi chicken from Faiza Ali's kitchen.
Phaal from Faiza Ali's kitchen.

Thanks Faiza.

Egg cube curry from Renuga And Gayathri of Ideas for a wonderful homemaker.

Thanks Renuga.

Easy chicken kozumbu (a chicken gravy) from Gita of Gita's kitchen.

Thanks Gita.

Marinated Mutton curry from Kavitha of Kavithavin kaimanam.
Kung Pao Chicken from Kavitha of Kavithavin kaimanam.

Thanks Kavitha.

Hyderabadi Chicken Curry from Mythreyi Dilip of Recipes from my kitchen.
Chicken Tikka from Mythreyi Dilip of Recipes from my kitchen.

Thanks Mythreyi.

Pappu's Chinese Chicken from Pappu of Cooking with Swarna.

Tomato Pepper Fish gravy from Pappu of Cooking with Swarna.
Thanks Pappu.

Cauliflower egg stir fry from Pooja of Pooja's kitchen.

Thanks Pooja.

Paneer Butter Masala from Pavithra of Dishes from my kitchen.

Thanks Pavithra.

Fish curry From Radhika vasanth of Sourashtra kitchen.

Thanks Radhika.

Green Chicken Kuruma from Sanghi of Sanghi's tasty bites.
Spicy Mutton Curry from Sanghi of Sanghi's tasty bites.
Classic Chicken Curry from Sanghi of Sanghi's tasty bites.

Thanks Sanghi.

The following are contributed by Sapthanaa.

pepper mutton masala from Sapthanaa Balachander of Passion4cooking.
egg thakkali thokku from Sapthanaa Balachander of Passion4cooking.

Egg masala from Sapthanaa Balachander of Passion4cooking.
chilli chicken (srilankan) from Sapthanaa Balachander of Passion4cooking.
Chilli chicken manchurian from Sapthanaa Balachander of Passion4cooking.
Chicken Chukka Fry from Sapthanaa Balachander of Passion4cooking.

Thanks Sapathanaa.

The following recipes are from Sapthanaa Balachander of Passion4cooking.

Crab Curry

crab pirattal

saunf chicken

Egg burji (1)

Fish masala

Pepper crab

Mutton Kheema


kheema kofta curry

Mutton kurma

Pepper chicken

kashmiri Mutton liver masala

Mutton Stew

Thanks Sapthanaa.

Mutton Keema from Saraswathy Balakrishnan of Taste of Saras' kitchen.

Thanks Saraswathy.

Rogan gosh from Saritha of My kitchen aroma.

Thanks Saritha.

Egg curry from Shama of Easy to cook recipes.

Thanks Shama.

Egg in Mint Gravy from Srivalli of Ammaji recipes.

Thanks Srivalli.

Chicken curry from Sudha of Malaysian delicacies.
Chicken Madrasa from Sudha of Malaysian delicacies.
Kari Kapitan from Sudha of Malaysian delicacies.
Fish Curry from Sudha of Malaysian delicacies.
Nyonya Fish Curry from Sudha of Malaysian delicacies.

Thanks Sudha.

Egg Omlette Curry from Sunanda Dey of Sunanda's kitchen.

Thanks Sunanda.


Chicken ularthu from Varsha of Will-o'-the- wisp.

Thanks Varsha.

Indian Prawn Curry from Vijitha Shyam of A foodie n her cooking hat.

Thanks Vijitha.


Chicken salna for parotta from Viki of Viki's kitchen.

Ginger chicken from Viki of Viki's kitchen.
Mutton sukka varuval from Viki of Viki's kitchen.

Note:
As per many of my friends' requests I am accepting lateral entries from today.
So if you are eager to include any of your recipes here , please drop the URL of your post in the comment column. I will be glad to accept them as lateral entries.
There is no time line for that.
Non bloggers can send it to my mail id: vikiskitchen@gmail.com

Barley soup

Barley is a cereal loaded with larger amount of fiber.
We generally get 3.98 gms of fiber from 1 cup of oatmeal, whereas the same 1 cup of barley provides us 13.6 gm of fiber.
So the addition of barley in our diet will help us to get more fiber and hence a healthy digestive system. But beware too much of anything is not good.
So let's keep in mind barley is a good diuretic too.

Here is a low calorie soup made from barley and vegetables.


Ingredients:
Uncooked Barley - 1/2 cup
onion - 2 tbsp
garlic - 2 tbsp (crushed)
Green beans - 10
cabbage - 1/2 cup (shredded)
carrot - 1
Tomato - 2
Button mushroom - 4
Pepper - 1 tsp
Salt - to taste.
olive oil - 1 tsp
Wheat flour - 1 tsp

Method:
Wash and clean the barley. Soak it in water for 2 hours. Then cook till it becomes soft.

Heat a pan with olive oil. Saute the crushed garlic and onion.

Then add the chopped vegetables and let them cook in 1 cup of water.

Now add all the vegetables to the cooked barley , salt and add water to get the soup consistency.

Dissolve the wheat flour in 1/2 cup of water and add it to the soup and let it come to a boil.

Switch off. No need to add cream.
Barley soup is ready!

Serving suggestion:
Serve hot with pepper. Makes nearly 500ml of soup.
Makes a complete meal if served with some protein rich sandwich.

Approximate calorie calculation:
Barley uncooked 1/2 c = 200 K cal
olive oil 1 tsp = 40 K cal
Vegetable soup 1 cup = 56 K cal (we have 2 cups= 112)

Total is nearly 352 K cal from the entire dish.

Individual calorie courtesy : http://www.livestrong.com/

Event:

Pasta Soup:


The barley soup and pasta soup goes to Sireesha's Soup N juice event.

Entries through email .

This post is dedicated to Ms.Shalini Venkatesh who emailed me the following recipes to participate in the 'Side dish for chapathi' event.

I appreciate the effort taken by Shalini to take part in this event.
Thanks a lot Shalini.

1.Achaari Bhindi:


















To be ground into a powder:

2 tbsp Toor dal, few whole black peppercorns and little salt to taste.

Ingredients:

1 Onion Chopped (medium)
1 Tomato chopped (medium)
20 nos lady fingers cut into 1 inch pieces
1/4 tsp haldi
1/4 tsp red chilli powder
2 tsp oil
1/4 tsp kasuri methi
1/4 tsp garam masala
1/4 tsp chole masala

Method:
Take lady finger, trim the edges and cut into 2 pieces. Grind toor dal, pepper, little salt to fine powder in dry grinder.

Slit ladies' finger from between and stuff this dry powder. Keep in microwave proof dish and cook in microwave for 5-6 mts with lid till soft.

Heat oil in a pan, add chopped onion, saute. Add tomato, salt, red chilli powder, haldi, chole masala, garam masala from table 2 and saute till raw smell has gone. Add cooked bhindi, toss till masala coats bhindi completely on sim flame for 2-3 mts. Switch off. Garnish with dhaniya and serve hot with flatbreads of your choice.

If you do not have microwave, steam lady finger in pressure cooker till soft but firm. Take care to not make it mushy.


2.Mixed Dhal:






Ingredients:
100 g Toovar dal
100 g Chana dal
100 g Black dhall whole
100 g Masoor dal (split)
100 g Moong dal
100 g Green dal whole
1 Tomato (big) chopped
1 Green chilli slit
2 tsp Oil
Salt to taste
½ tsp Haldi powder
½ tsp Garam masala
1 tsp Jeera (cumin)
2 stick Coriander chopped
1 stick Curry leaves
¾ tsp Red chilli powder (or to taste)

Method:

Soak all dals together overnight. In the morning, pressure cook for 2 whistles and keep aside. Take a pan, add oil, jeera seeds. When they crackle, add curry leaves, tomato, green chilli and saute. Add salt, haldi, red chilli powder, garam masala and saute. When oil leaves the sides, add cooked dal along with little water and boil till thick consistency. Garnish with chopped coriander and serve.

Serve hot with rotis or white rice and aloo fry.

Repost:

I am reposting the following recipes for the Side dish for chapathi event.

Vegetarian entries:
Green gram curry

Pattani kuruma

Mushroom pepper curry

Channa masala

Poori kilangu masala

Non vegetarian entries:
Ginger chicken

Mutton sukka varuval

Chicken salna

All are welcome to send their entries for the Side dish for chapathi event on or before 15 September, 2009.

Cheers,
Viki.

Poondu Kulambu

Poondu means Garlic. Poondu kulambu is another famous curry prepared in South India.
It is a spicy curry prepared with a lot of tamarind and garlic. Mostly this poondu kulambu can be served like vatral kulambu after the sambar rice.
One can buy this this authentic poondu kulambu in sachets and bottles by popular brands in most Indian grocery shops.

Spicy poondu kulambu served over piping hot rice along with a simple cabbage poriyal and applam can make a perfect homely dinner..Isn't it:)

Poondu Kuzhambu

Poondu kulambu . (Photo updated July 2013).

Poondu kulambu / Garlic spicy tamarind curry / Poodu puli kulambu :

Ingredients
Garlic - 2 full (20 pearls)
sesame oil- 3 tbsp
Asafoetida - a pinch
Tamarind - 1 lemon size
Turmeric powder - 1/4 tsp
chilli powder- 1 tsp (optional)
Kulambu milagai thool - 3 tbsp
cumin seeds - 1/2 tsp
mustard seeds - 1/2 tsp
fenugreek seed- 1/4 tsp
curry leaves - 1 sprig
chopped Red onion or shallot - 1 cup
Tomato - 1 big
salt - to taste
jaggery - 1 tsp

Method:
Extract juice from tamarind. Mix the chilly powder , kulambu milagai thool , Turmeric powder ,salt, and mix well. Keep aside.

Heat oil in a pan .
Add the mustard seeds ,cumin and fenugreek seeds.
Let the mustard pop. Sprinkle the asafoetida.

Now put the curry leaves , onion and saute till the onion turns brown.
Then add the chopped tomato and let it mash completely.

Skin the garlic . Put the garlic along with tomato and saute well.

Then pour the tamarind extract and let it come to a boil.
Reduce heat to medium.
Wait till the kulambu becomes a thick gravy and oil starts showing off.

Add a small piece of jaggery and switch off flame.

Serving suggestions:
It can be served as a side dish for rice, chapathi and curd rice.
Goes fine with hot rice and pappad.
This can be preserved even outside refrigerator for 3 - 4 days(If oil is used liberally and handled with hygiene).
So this can be used for travel food packages.
Poondu kulambu can be safely refrigerated for a month.

Note:
*Click to seekulambu milagai thool recipe.
*Kulambu milagai thool can be replaced by the folowing mixture:
coriander powder 2 tsp + sambar powder 1tsp + idly podi 2 tbsp

Mutton Chukka Varuval .

Mutton chukka varuval is a famous dry curry prepared in the restaurants of TamilNadu , India. Chukka means dry curry.
It gets its gorgeous brown or almost a blackish red color due to the stir fry procedure. This dish will not have any mint leaf or cilantro . But the main flavor comes from the loads of onion and curry leaf.
It is my dad's favorite and he never fails to buy us this incredible chukka along with parotta , whenever he goes to Tuticorin.

It is a famous dish in chettinad cuisine also. But I am narrating my native method here.



Goat dry curry / mutton stir fry / mutton sukka varuval:

Ingredients:
To pressure cook:
Goat meat (mutton) - 1 lb (1/2 kg)
Turmeric powder - 1/4 tsp
Shallot onion - 5
Garlic - 5 pearls
water - to immerse the meat.

To grind:
Ginger - 3 inch
garlic - 6 pearls
fennel seed (sombu) - 1 tsp
Black pepper - 2 tbsp
cumin - 1 tsp

Others:
Red onion - 2 (big)
Tomato - 2
cinnamon - 2 inch,
clove - 5
bay leaf - 2
Salt - to taste
sesame Oil - 1/2 cup
curry leaf - 2 sprig
Red chilly powder - 1 tbsp
Coriander powder - 3 tbsp
Shakthi curry masal powder - 1 tsp
Lemon juice - 2 tbsp (to sprinkle at last)

Method:
1.Cut the meat into small pieces. Wash and clean the meat.
Add all the items given to pressure cook together and cook till we get a whistle. Then reduce flame and cook for 15 minutes.
After the pressure gets released , check if the mutton is cooked.

2. Heat oil in a wok. Add cinnamon, clove and bay leaf.
Then add the finely chopped onion and fry till it becomes red.
Now add the ginger garlic paste and saute for a while.
Then goes the tomato and fry till oil gets separated.

3.Now add all the powders , salt along with the water in the cooked meat , except the the mutton.Stir the mixture continuously till the masala becomes almost dry.

4.Then add the cooked mutton and stir fry until the fry becomes a dry curry.

Mutton chukka varuval is ready !

Serving suggestions:
Serve as side dish with chapathi, parotta chalna or rice.
Sprinkling some lime juice and garnishing with curry leaves makes the dish more flavorful.

Note:
Addition of 1/4 tsp meat tenderizer powder while pressure cooking , makes the meat very tender and juicy.


Event:


Mutton Chukka Varuval goes a 'Side dish for chapathi', an event hosted by me.
Rush your entries before September 15, 2009.

Kulambu milagai thool

The word kulambu milagai thool brings me the memories of the days when people rush towards the grinding mill with their big size vessels with handle (the vessel is called thookku pathiram in Tamil) filled with sundried spices at least once a month. Even though my mom had a different version of making the powder / mixture...I started using this powder recently. It is the basic powder for many delicious South Indian curries.

Kulambu milagai thool is an all purpose curry powder used in many Indian houses. It is similar to the sambar powder except for some ingredients and the large amount of dry red chilly.
This powder can be used in making puli kulambu,kara kulambu, vatha kulambu, meen (fish) kulambu or any non vegetarian curry.

Kuzhambu mil'agai thool / All purpose curry powder



Ingredients:
(Multiply the below ratio to get bulk quantity. If you are interested in grinding large quantities in a mill, then sun drying the below items is the best idea.)
Dry red chilly - 2 cup
coriander seed - 1 cup
cumin - 1/4 cup
Black pepper - 1/4 cup
Asafoetida - tiny piece (1/4 inch cube)
Channa dhal - 1/4 cup
fenugreek (venthayam) - 1 tsp
Curry leaf - 2 brigs

Method:
Dry roast all the items given above individually .
Roast the curry leaves till it looses all the moisture.
Let it cool completely.
Grind to a fine powder using a coffee grinder / Indian mixer.
Spread it to cool again.
Store in an airtight container for use.
No need to refrigerate it.