Babycorn Jalfrezi | Baby corn Recipes | Side dish for Chappathi

Baby corn Jalfrezi has become one of my favorite recipe. The crunchiness of the baby corn and the bell peppers and tanginess of the tomatoes makes it more flavorful. I took the recipe from here and came out good. I prepared this on Sunday for the Non veg menu. Will post the menu soon. Everyone in my family loved a lot. 

Other baby corn recipes for you to check 

Baby corn mushroom masala 

Babycorn 65

Baby corn golden fries

Baby corn masala 

Baby corn pulao

Baby corn Jalfrezi Recipe

Preparation time: 10 min | Cook Time: 15 min | Serves: 4

Recipe Category: Side dish | Recipe Cuisine: North Indian

Ingredients 

Baby corn - 1 packet (Chopped lengthwise)
Capcisum - 1/2 (Chopped lengthwise)
Onion - 1 big (Cut lengthwise)
Tomato - 1 big (Grind to paste)
Cumin seeds - 1/2 tsp
Oil - 2 tbsp
Ginger garlic paste - 1 tbsp
Chilli powder - 1 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/5 tsp
Cumin powder - 1/2 tsp
Tomato Sauce - 1 tbsp
Water - 1/2 cup
Salt -as per taste

Method 

1. In the wok or kadai, add oil and when hot add the cumin seeds. When it splutters add the onion and Ginger garlic paste. Sauté them nicely till the raw smell goes off.  Meanwhile grind the tomatoes to a paste. Add this paste. 

2. Add the chilli powder, coriander powder, turmeric powder, cumin powder and salt. Let them cook. Add 1/2 cup water. Add the baby corn. Let it cook for 5 min.

3. Add the capsicum. Let it cook. Do not over cook. The capsicum should be crunchy. Add the tomato sauce. 

4. Let all the water content evaporate.

5. Give a stir and switch off the stove. 

Yummy Babycorn Jalfrezi is ready

Notes:
1. Do not overcook the baby corn and capsicum. It should be crunchy in the masala and not mushy.
2. You can also add Paneer to this.

Tags:Baby corn Jalfrezi, how to make Baby corn Jalfrezi, Baby corn recipe, side dish for naan, side dish for roti, side dish for chappathi, north indian side dish

Scrambled Egg Curry | Muttai Podimas Curry | Egg Recipes

This Scrambled Egg Curry is my hubby favorite curry. This can be used as a side dish or used as a stuffing for the roti's or chappathi or even breads. But I like to have it as a side dish for any non veg main dish. This can be made as a gravy or a dry version. I have done as a semi-gravy one. 

You can check my other egg recipes below. 

Muttai Kuruma
Egg Biryani
Egg Podimas

Egg Balchao

Spicy Egg Masala
Egg thokku

Scrambled Egg Curry

Preparation time: 10 min | Cook Time: 10 min | Serves: 4

Recipe Category: Side dish | Recipe Cuisine: South Indian

Ingredients
For scrambled egg

Eggs - 5
Pepper powder - 1/4 tsp
Salt - 1/5 tsp
Oil - 1 tsp

Spices
Fennel seeds - 1/5 tsp
Cinnamon stick - 1 inch crushed
Star anise - 2
Cloves - 3 to 4
Bay leaf - 1 (optional)

For Gravy
Onion - 2 medium sized (chopped finely)
Tomato - 2 medium sized (chopped finely)
Ginger garlic paste - 1 tsp
Oil - 2 tbsp
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Pepper powder - 1/2 tsp
Turmeric powder - 2 pinch
Salt - as per taste
Coriander leaves for garnishing

Method 

1. In a pan or kadai, add the oil and when hot, add the eggs one by add and keep on stirring. 

2. Add the pepper and salt and keep stirring, until it gets scrambled as shown below.

3. Remove the scrambled egg from the kadai and deep aside. In the same kadai, add oil and add the spices mentioned in List II, when the oil is hot.

4. Add the onions and fry them, till translucent. Add the Ginger garlic paste. Sauté till the raw smell goes off.

5. Add the tomatoes. When tomatoes are half cooked, add the chilli powder, coriander powder, turmeric powder and salt.

6. Mix them well. If the gravy is but thick, adjust by adding little water. Now add the scrambled egg.

7. Let the eggs gets costed well with the masala. Add pepper powder and coriander leaves.

8. Serve the yummy scrambled egg curry as side dish. 

Yummy scrambled egg curry is ready... 

Tags:Scrambled Egg Curry Recipe, Scrambled Egg Curry, Egg Curry Recipe, muttai podimas Curry Recipe, Egg Recipe, Side dish for naan, Side dish for roti, Side dish for chappathi,

Chana Masala - step by step | How to make channa masala | North Indian Side dish | Side dish for chappathi

Two years ago I was crazy on channa masala and I used to prepare it once a week at least. But suddenly I don't know why I stopped cooking it. Last week when we went for shopping, while having dinner in saravanabhavan hotel I ordered samosa channa and suddenly I started craving for channa masala. So again went to Mustafa and bought the channa and the very next day prepared the channa masala. 😊.  I already have posted channa masala with different version.

If you like, you could view some North Indian Side Dishes for Chappathi
Lima bean curry
Mushroom Masala
Babycorn Mushroom Masala
Soya Balls Gravy

How to make Channa Masala

Preparation time: 15 min | Cook Time: 10 min 
Total Time: 30 min | Serves: 4

Recipe Category: Side dish | Recipe Cuisine: North Indian

Ingredients

Soaked channa - 2 cups

Cloves - 5 to 6

Fennel seeds - 1/2 tsp

Cardamom - 2

Cinnamon stick - 3 (1 inch sized)

Bay leaves - 2

Black Pepper Corns - 1/5 tsp ( or  around 6 to 7 )

Oil  - 1 tbsp

Onion -1 small chopped finely 

Green chillies - 2 slit lengthwise 
Chilli powder - 1 tsp
Cumin powder - 1/2 tsp
Channa masala - 1 tsp
Turmeric powder - 1/5 tsp

Water - as needed ( or around 1.5 cups )

Coriander leaves - few

Salt - as needed

To grind

Oil - 1 tsp

Onion - 1 cup (2 medium sized) chopped finely 

Tomato - 1 cup ( 2 tomatoes ) chopped finely 

Ginger paste - 1tsp

Garlic paste - 1 tsp

To Garnish

Onion - little 

Ginger - little 

Coriander leaves - few

Method

1. Soak channa overnight or 8 hrs at least. Pressure cook it with 2 cups water + 1/2 tsp salt. ( as my cooker is old it took 7 whistles but normally it will take 3 whistles ). 

2. In a pan or kadai, add oil and when it is hot add the ingredients under To Grind one by one. Sauté them well or till the raw smell of ginger garlic goes off. Cool it down. Transfer to food processor or mixer grinder and make a smooth paste. 

3. In the same kadai or pan, add the oil and when it is medium hot add the spices - cloves, cardamom, cinnamon stick, bay leaves, pepper, fennel seeds. Add the onions and the green chillies. 

4. Sauté them nicely till onions are soft. Add the tomato onion paste now and add the chilli powder, turmeric powder, salt, cumin powder and chana masala powder. 

5. If the gravy is thick add the water now. Allow to boil. Add the cooked channa and let it cook for another 5 min. 

6. Add the coriander leaves, give a stir and switch off the flame.

7. Garnish with onion, ginger and coriander leaves and serve. 

Delicious channa masala is ready to be eaten with chappathi. 

Notes:

1. Instead of normal water which we add in the channa, you can use the water used for pressure cooking the channa. But keep in mind to reduce the salt, while adding as the water has salt already.
2. You can adjust the spiciness as per your taste.
3. If you do not have channa masala, you can go with normal garam masala also.

Tags: channa masala, how to make channa masala, easy channa masala, how to prepare channa masala, North Indian Side dish, chappathi channa, channa recipes, side dish for chappathi, side dish for rotii, side dish for poori, channa masala step by step

Soya Balls Gravy - How to make Soya balls gravy | Meal maker Gravy | Side Dishes

Soya balls gravy or the meal maker gravy is a tempting and delicious side dish for the roti or chappathi. Soya balls or meal maker is rich in protein and good for health too. Those who do not eat non veg, go for this soya balls. Will update with step wise pictures soon.

How to make Soya balls gravy/Meal maker gravy

Ingredients

• Soya Balls - 2 cups
• Tomato - 2
• Onion - 2
• Ginger Garlic Paste - 1 tsp
• Green Chillies - 2
• Fennel seeds - 1/4 tsp
• Star anise -2 to 3
• Cinnamom stick - 1 (crushed)
• Cardamom - 2
• Cloves - few
• Red Chilli powder - .5 to 1 tsp (adjust for your spiciness)
• Coriander powder - 1 tsp
• Turmeric powder - 1/6 tsp
• Garam Masala - 1/2 tsp
• Salt - as per taste
• Oil - 3 to 4 tsp
• Coriander leaves for garnishing

Method

• Wash the soya balls and soak in water for 10 to 15 minutes.
• Squeeze out the water fully and keep aside.
• Now grind the tomato and onion to a paste in a mixie or food processor and make it to a coarse paste.
• In a pan, add oil and above mentioned spices and fry for a minute.
• Add the green chillies.
• Now add in the grinded paste, ginger garlic paste and saute well, till the raw smell of onion and ginger garlic goes off.
• After that add in all the powders except garam masala.
• Now add the soya balls, salt and garam masala and allow to cook.
• If gravy becomes very thick, add little amount of water.
• When the oil starts floating on the top, switch off the stove and garnish with coriander leaves.
• Serve hot with any chappathi or roti or nan.