Showing posts with label side dish for paratha. Show all posts
Showing posts with label side dish for paratha. Show all posts
Andhra paneer curry.
Preparation time: 10 minutes
Cooking time : 30 to 35 minutes
Serves - 3 to 4
Ingredients:
paneer- 200 grams cut into small cubes
Peanut - 3 tbsp
dry coconut flakes - 2 tbsp
sesame seeds - 2 tbsp
poppy seeds(khus khus) - 1/2 tbsp
dry red chili - 5 to 6
2 medium sized onions chopped
tamarind paste - 2 tbsp
oil - 2 tbsp
red chili powder - 1 tsp
turmeric powder - 1/4 tsp
indian curry powder - 2 tsp
chopped tomato - 2 medium sized
ginger garlic paste - 1/2 tbsp
salt to taste
kalonji - 1/2 tsp
curry leaves - 10 to 12
water as required
Method of Preparations:
1.Dry roast peanut , coconut , poppy seeds , sesame seeds , dry red chili.
2.Let it cool and grind it to a smooth masala powder.
3.Heat oil in a pan , add curry leaves ,kalonji and fry for 10 seconds.
4.Add chopped onion and fry for 4 minutes.
5.Add turmeric powder , ginger garlic paste and cook till the raw smell goes.
6.Add chopped tomatoes and fry till it softens.
7.Add red chili powder , indian curry powder , salt to taste and mix well.
8.Add grinded masala powder and mix well , cook for 2 minutes.
9.Add small cubed paneer , mix well and cook for 2 minutes.
10.Add coconut milk , mix well and well and cook for 5 minutes,if the gravy is very thick you can add extra water for making the gravy thinner .
11.Serve hot with biryani , plain rice or paranthas.
Aloo gobi stir fry - aloo kobi bhaja.
:-)
Preparation method : 10 minutes
Cooking time : 25 minutes
Serves - 4
Ingredients:
Cauliflower - 1/2 kg size flower
Potato - 2 big sized
Turmeric powder - 1/2 tsp
red chili powder - 1 tsp
indian curry powder - 1 tsp
salt to taste
oil - 1 tbsp
mustard seeds for tempering.
Method of preparations:
1.Cut cauliflower and potato into small size pieces.
2.Heat oil in a pan , add mustard seeds to temper.
3.Add gobi and aloo pieces , red chili powder , turmeric powder , salt to taste and indian curry powder and mix well.
4.Cover the lid and let the gobi and aloo cook for 10 minutes in low flame.
5.Remove the lid and increase the flame to medium and let the aloo and gobi get crispy.
7.Serve hot with plain paratha .
Parwal fry - potala bhaja .
I used to remember those days when parwals were in season and my aunt used to cook this parwal fry alomst twice a week .Generally we had this fry in breakfast as side dish for paratha or roti but for me it is like a starter itself.I love the way my aunt used to cook it so today when i saw parwal in vegetable market in chennai(generally we don't get parwals in chennai), the idea of making it came in to my mind so i went for buying 1 kilo of this vegetable and it is one of the recipe which i made using parwals.You too will love to have it as breakfast side dish. Come on and try it.
Preparation time : 10 minutes
Cooking Time : 20 minutes
Serves - 3 to 4
Ingredients:
Parwal - 20
Onion - 2 medium sized
Turmeric powder - 1/2 tsp
red chili powder - 1/2 tsp
indian curry powder - 1 tsp
salt to taste
oil - 1 tbsp
mustard seeds for tempering.
Method of preparations:
1.Cut parwal into small slices .slice onions as well.
2.Heat oil in a pan , add mustard seeds to temper.
3.Add onion slices and fry for 1 minute.
4.Add parwal slices , red chili powder , turmeric powder , salt to taste and indian curry powder and mix well.
5.Cover the lid and let the parwal cook more 10 minutes in low flame.
6.Remove the lid and increase the flame to medium and let the parwal get crispy.
7.Serve hot with plain paratha .
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