Tomato Chutney/Thokku:

 The tomato chutney or thokku is a very spicy side dish for idli,dosai and for rice too. Very easy to prepare, lesstime consuming and a simple dish to go. In India when the toamtoes are cheap, we used to prepare this thakkali thokku /chutney and store it in fridge & use whenever we need.To have a nice colour and taste for the tomato chutney, select the correct type of tomato to be used. If using roma tomatoes, we can get a nice color, but the taste of sourness will less in this. So I prefer to use the larger tomatoes as nattu thakkali in India.

Keerai Kootu

Keerai Kootu :

            Keerai Kootu is the easiest way of preparing spinach, since we pressure cook it. And this kootu can be prepared with all types of keerai except murungai keerai (drumstick leaves) and agathi keerai. It is a best combination for hot rice with ghee. We used to have this in Nandhini hotel, Bangalore. Since it is not too spicy, kids will love this and ofcourse good for health. And add spinach two times a week in your food especially during summer days to reduce the body heat.

Potato chops

Potato Chops:

Channa Masala/Chole Bhature

                    Chole is a great vegetarian side dishe for Naan, Roti in Northern side and Cholapuri in Southern side of India. Ofcourse its a healthy dish as we add chick peas and easy to make at home and bring the hotel taste in ur kitchen by adding some extras. Mainly for all North Indian dishes we need to add butter and fresh cream to get the real taste.Here's the recipe ,try it at ur home and leave ur comments.

Aloo Mutter

This is the most easiest and fast side dish for chapathi/naan/ghee rice. 

 Ingredients:

4 Potatoes
1/2 Cup Peas (I used frozen peas)
1/4 Cup Onion chopped
4 Green chillies (slitted)
1 tsp Cumin seeds
3 tsp Red chilli powder
1/4 tsp Turmeric powder
2 tsp Salt
1/4 Cup Curd
4 Coconut flakes

Dal Tadka / Paruppu / Popu

Ingredients:

1 cup  Toor dal / Mysore Dal

1 Garlic pieces

1/2  Tomato

1/2 Onion chopped

4 Green Chillies chopped

Pinch of Asafoetida powder

Pinch of turmeric powder

Salt

Water

2 tsp oil

1 /4 tsp Mustard seeds

1  tsp Cumin seeds

Preparation:

   Pressure cook the toor dal with a cup of water,pinch of turmeric powder ,crushed garlic and a half tomato up to 3 whistles.  

                                                     

In a fry pan add 2 tsp of oil and add mustard ,cumin seeds.Once popped,add green chillies and fry then add the onion finely chopped with salt.Fry until the onion changes color .

Take off the whistle and transfer the extra dal water and reserve that for paruppu rasam,and in the dal add the fried onion and leave it a low falme for 5 mins and switch off.
               

                                                                       

Dal tadka is ready now. Serve it with hot rice along with few drops of ghee / gingerly oil  or with chapathis.

Peas Masala / Pattani Masala

Ingredients:

      GreenPattani (dry) - 250 gms(soaked overnight in water)
      3   Coconut  pieces
      1  Tomato chopped
      3tsp   Cumin seeds     
      3tsp   Red chilli powder
      1/2 tsp Garam masala
      1/4 tsp Turmeric powder
      Salt  & water as needed
     1tbs GingerGarlic paste
     2tsp Oil
     1 tsp Ghee

Preparation:
   
       In the pressure cooker add the green peas with some water and pinch of salt. Set the flame to medium - high and keep the cooker with whistle.Leave it for 7-8 mins and switch off the flame and take the cooker from the stovetop.( Do not over cook the peas)
 
        In a nonstick pan add 2tsp of oil and then ginger garlic paste, when the raw smell goes add chopped    tomatoes and salt .Cover the pan with lid to get the toamtoes mashed and seperates the oil .
 

   Then add all masalas - garam masala,red chilli powder,turmeric powder and fry for a while then add the cooked peas to it with that water and leave the pan covered for 5 mins.

                              

    Meanwhile grind the coconut pieces with cumin seeds to a fine paste with little water and add this to the peas masala.Let it cook for 5mins in low flame.Add a tsp of ghee now.

      All the masalas are now coated to the peas and gives a good taste.Serve this with chapatis or with ghee rice.