Thanks for this lovely Award :)

Thanks to Aruna Manikandan blog owner of VEGGIE PARADISE for sharing this lovely award with me.

Bhindi Fry/ Okra Fry/Vendakka Mezhukupuratti

Things you will need:

Bhindi/Okra - 1 lb;cut length-wise into bite-size pieces
Green Chillies- 3 or 4; slit lengthwise
Curry Leaves- few
Oil- 1 tbsp
Rice flour -1 or 2 tsp
Onion- 1 small, finely chopped
Salt to taste
Mustard Seeds- 1 tsp

Preparation Method:

Dust the okra pieces with rice flour.
Make sure each piece is coated really well.
This step keeps the okra/ bhindi fry from being soggy/sticky.
Heat oil in a pan and splutter the mustard seeds.
Now add the green chillies , onion and curry leaves.
Stir till the onion turns light brown in color.
Now add the okra pieces and fry on medium-high flame for a minute.
Reduce the flame and cook for 4 to 5 minutes.
Add salt to taste.

Serve hot.

Mango Achar/ Mango Pickle/Manga Curry

Manga Curry is a delicious accompaniment to a Kerala Sadya. Here's how make it at home...

Things you will need:

Raw Mango- 1;finely diced
Green Chillies- 2 or 3 ; finely chopped
Curry Leaves- few
Fenugreek powder- 1 tsp
Asafoetida powder - 1 tsp
Red Chilli Powder- 3 tbsp (you may reduce this per your taste and tolerance)
Dry Red Chillies- 2 or 3
Mustard seeds- 1 tsp
Oil- 2 tbsp; preferably Coconut Oil
Water-1/4 cup
Salt to taste





Preparation Method:

Heat oil in a pan and add mustard seeds.
Once mustard seeds crack, add dry red chillies,fenugreek powder,asafoetida powder and stir well.
Then add green chillies,red chilli powder, curry leaves and saute till the raw smell is gone.
Now add diced raw mango and stir well.
Add water and salt let it simmer for a couple of minutes.

Manga Curry is now ready to be served with steamed rice and curry like Sambhar or with plain and simple 'Curd Rice'.

Unniappam / Neyappam / Paniyaram ( Rice and Jaggery Dumplings)

In Celebration of Good News.....I received a good news yesterday that my cousin had delivered a healthy baby and both mother and baby are doing great....So to celebrate, I made Unniappams...

Unniappams can also be made in large quantity ahead of time and can be stored in an airtight container.Appakara also known as Paniyaram pan , is used to make Unniappams/Paniyarams.


Things You will need:

Rice Flour- 2 cups
Jaggery- 1/2 lb; melted
Cardamom - 1 tsp
Ripe Banana - 2 ; crushed/blended to fine paste
Baking powder -1/2 tsp
Oil- around 1/2 cup;to fill the pan
Water- 2 cups

Preparation Method:

Add jaggery to 2 cups of water and melt it on stove top.
After melting the jaggery completely, strain it.
In a bowl , add rice flour,baking powder, cardamom and blended/crushed bananas.
Now slowly pour the melted jaggery to this bowl ,little at a time,and mix the content really well.
Make sure there are no lumps.
Heat the oil in the pan.
Once oil is well heated, reduce the flame to medium high and pour the batter into each of the pan holes.



When the bottom of each Unniappam is brown , turn them over.
Once the Unniappam is brown in all sides , remove from pan.



Prepare and share with friends and family for all celebrations.





*****THIS RECIPE IS A WINNER*****

Lite Gobi Manchurian

I tried this method to keep it 'lite' for my family. They loved it and so I thought I will share it with you as well....Do try it at and let me know...

Things you will need:

Gobi (Cauliflower)- 1 ; cut into florets
All Purpose flour (Maida)- 1/2 cup ( this is what makes the dish lite)
Corn Flour- 1/2 cup
Salt to taste
Pepper Powder- 1 tsp
Green Chillies- 2 or 3 ; finely chopped
Garlic- 3 or 4 pods ; finely chopped
Ginger- 1 inch piece; finely grated
Onion- 1 medium size; diced
Green Onion - few; finely chopped
Soy Sauce- 2 tbsp
Tomato Ketchup - 2 tbsp
Chilli Garlic Paste- 1 tbsp
Oil -2 tbsp for frying and 2 tbsp for gravy

Preparation Method :

Using water mix all purpose flour, corn flour, pepper powder and salt into a fine paste.
Mix the florets in the paste and shallow fry till the florets turn golden brown on all sides.
Heat 2 tbsp oil in the same pan and add the ginger, garlic , onions and green chillies and stir till onion turns golden brown.
Now add soy sauce,chilli garlic paste and tomato ketchup.
Stir well for 3 mins.
Now add the shallow fried Gobi kept aside and mix well.
Garnish it with green onions.
Serve 'Lite Gobi Manchurian' hot with Chappathi/Indian Bread.

Vegetable Biryani - Quick and Simple

Things you will need:

Peas and Carrots Mix- 1 cup
Broccoli - 1 cup
French style beans -( these are bite size beans slit in half)-1 cup
I used the frozen bags bought from local grocery for each of the above vegetables.
Onion- 1 large;diced

Garam Masala powder- 2 tsp; adjust according to your taste and tolerance;
Biryani Masala- 2 tsp; adjust according to your taste and tolerance;

Basmati Rice- 2.5 cups;washed and soaked
Bay leaf- 1
Garlic- 4; sliced
Ginger- 1 inch piece;grated
Red Whole chillies- 3
Salt - to taste
Ghee- 3 tbsp
Maggi Tomato Pudina Sauce- 2 tbsp; If unavailable,chopped tomatoes and mint leaves can be used.
Water- 5 cups

Preparation Method:

Heat ghee in the pressure cooker pan.
Add red whole chillies and bay leaf and wait till its fried.
Now add onions, ginger and garlic and saute in low-medium flame.
Drain the water off the basmati rice.
Now add the rice to the pan and fry well.
Each grain should change its color.
This will require constant stirring on medium-high flame.
Now add garam masala,biryani masala and sauce and stir well.
Reduce the flame to low-medium and add the vegetables along with water and salt.
Give the mixture a final stir and close the pan with the lid and pressure weight.
After 2 whistles,turn off the flame and set the cooker aside for it to cool/release the pressure.
You may also run the lid under cold water to help release the pressure before unsealing/opening the cooker.

Serve 'Vegetable Biryani' hot with raita or plain yoghurt/curd.

Koorka Mezhukupuratti (Sautéed Chinese Potato)

Koorka, as it is called in Kerala, is a well known tuber.

BRIEF DESCRIPTION OF KOORKA ( Courtesy:http://ecocrop.fao.org)Its a tuber from a herb that is a creeper, has succulent stems and aromatic leaves.It produces tubers in clusters at the base of the stems. The tubers are round, dark brown or black and aromatic.
USES The tubers are used in the same way as potatoes.
GROWING PERIOD Annual herb, tubers may be harvested 120-180 days from planting.
COMMON NAMES Sudan potato, Madagascar potato, Hausa potato, Koorkan kizhangu, Kentang dwaja, Ratala, Country-potato.
FURTHER INFO Native to tropical Africa, possible Ethiopia. Also cultivated in South East Asia,like Kerala in India.


Heres a pic of Koorka Plantation.

It is a part of a typical Kerala household meal and is very tasty. I was very glad to find a bag at a local grocery store here. So heres how I served it at home.....



Things you will need:

Koorka/Chinese Potato - 1 lb; washed thoroughly,peeled,cut into bite size pieces
Red Whole chillies- 3 or 4
Onion- 1 medium size;diced
Curry Leaves
Turmeric powder- 1tsp
Red Chilli powder-1 tsp
Salt to taste
Mustard Seeds- 1 tsp
Green Chillies- 3 or 4 ; slit in half lengthwise
Oil- 2 tbsp

Preparation Method:

Heat oil in a pan.
Add mustard seeds and wait till they splutter.
Now add onion , green chillies,curry leaves and red whole chillies.
Once onion is brown in color,add turmeric powder and red chilli powder until the raw smell is gone.

Now add koorka,salt and cook covered in low-medium heat for 5 mins.Stir occassionally.
Make sure there is no water content in the pan.
Do a taste test and add salt if necessary.

Sautéed Chinese Potato or 'Koorka Mezhukupuratti' can now be served with steamed rice and Sambhar or Mambazha Pulissery.

Onion Pakoda/Onion Fritters

In a bowl mix the following:

Onion-2,cut into bite size strips
Green Chillies- 2, cut into bite size strips
Cilantro- few, chopped finely
Curry Leaves- few, Chopped finely
Salt to taste
Ginger- 1 inch piece,cut into long strips

In another bowl mix the following:

Chick Pea Flour/Besan- 2 cups
Rice Flour- 1 cup
Red Chilli powder- 2 tsps
Garam masala powder- 1 tsp
Coriander Seeds- 2 tsps
Cumin seeds- 2 tsps
Baking powder- 1 tsp
Turmeric powder- 1 tsp
Salt to taste

Mix the ingredients of the first bowl into the ingredients of the second bowl. Make sure it is mixed well.Now add a little water.Add just enough to wet the whole mixture and make it sticky.

Heat 2 cups of oil in a thick bottom pan/kadai.Now using a spoon take spoonfulls of the mixture and drop it into the oil .Deep fry in medium high flame.

Serve hot with Ketchup, Mint Chutney or Onion Chutney and a hot cup of tea or coffee.

Shahi Murg Korma - Very Royal and Delicious!! (Awards)

In a pan dry roast the following:

Cumin seeds-1 tsp
Fennel seeds-1 tsp
Coriander Powder- 2 tbsp
Red Chilli Powder-1 tsp
Turmeric Powder- 1 tsp
Cloves- 2 or 3
Cardamom powder - 1 tsp
Star Anise- 1 piece
Cinnamon Powder-1 tsp
Pepper Seeds - 4 or 5
Nutmeg Powder- 1 tsp
Dry Ginger-1 tsp

Once the raw smell is gone , grind to a fine powder.

In the same pan heat 1 tbsp oil and add:
Chicken- 2 lb; boneless, skinless; cubed.

Once chicken changes its color add:

Onion- 1 medium sized diced
Green Chillies- 2 or 3 ; slit
Curry Leaves- few; chopped
Garlic- 3 or 4 ; chopped
Ginger paste-1 tsp

Saute till the onion is brown in color.

Now add the dry roasted powder along with 1 tsp garam masala powder.
Cook covered on low-medium flame for 4 mins.Stir occasionally.
Add 1/2 cup water and bring it to a boil.

Now add the following and let it simmer for a few minutes:

Cashew - 1/2 cup; powdered
Cream- 1/2 cup

Add salt to taste and garnish with chopped cilantro.

Serve hot with Chappathi/Indian Bread or Steamed Rice.




Thanks a lot to Sangeetha Subhash for sharing this Award with me.I would like to use this opportunity to thank all my readers for their encouragement.








I would like to pass these awards on to my blogger friends :

Ashwini
Shubha
Sumathi
Abraham
Deepthi

Paneer Butter Masala (Paneer Makhni)

This is a very rich and delicious dish and is specially prepared on festive occasions.I love this dish and would like to share it with you..enjoy!!

Things you will need:

Paneer/Cottage Cheese - 1 lb ; cubed (Shallow fried Paneer can be used)
Tomatoes- 2 ; peeled
Green Chilli-1 or 2
Green Peas- 1/4 cup
Ginger- 1 inch piece
Cashews- 1/2 cup;powdered
Heavy Cream- 1/2 cup
Cumin Seeds- 1 tsp
Garam Masala Powder- 1 tsp
Coriander powder- 1 tbsp
Red Chilli Powder- 1/2 tsp (Adjust as per your taste and tolerance)
Turmeric Powder-1/2 tsp
Salt to taste
Asafoetida - a pinch
Oil- 2 tbsp
Kasuri Methi/Dried Fenugreek Leaves - 1 tsp; powdered
Sugar- 1/2 tsp
Cilantro/Coriander leaves- for garnishing


Preparation Method:

Heat oil in a pan.
Add asafoetida and cumin seeds and wait till the cumin seeds crack.
In the mean while blend green chilli,tomatoes and ginger to make a fine puree.
Now add the puree to the pan along with sugar,turmeric, coriander,red chilli and garam masala powder.
Stir this mixture on low-medium flame until the tomato puree separates from the oil.
At this point the mixture is cooked.
Now add salt, heavy cream and powdered cashew and cook for 4 minutes with constant stirring.
Then add the main ingredients- paneer and peas; and cook covered on low-medium flame until the peas are tender.
Garnish with cilantro and serve hot with Chappathi/Indian Bread.



This is my entry to Purva's Festive Food event.

Simple Fish Fry / Meen Varuthathu

Things you will need:

Catfish Fillets - 1 lb;boneless, skinless
Coriander Powder- 2 tbsp
Red Chilli Powder- 1 tbsp, adjust according to your taste and tolerance
Black Pepper Powder- 1 tsp
Lime Juice-1 tsp
Salt to taste
Oil- 1/4 cup

Preparation Method:

Wash the fillets well, and cut it into 1 inch square pieces.
In a bowl add salt ,lime juice,coriander,red chilli and black pepper powder.
Using about 1 tbsp water mix the powders into a smooth paste.
Marinate the pieces with this paste and set aside for 30 mins.
Heat oil in a frying pan.
Add the pieces one at a time and fry in low-medium flame.
After about 3 or 4 mins turn the pieces over and fry for 4 mins on low-medium flame.
Be careful not to break the pieces when turning them over.
Once done the fillet pieces will have nice brown color on both sides.

Serve hot with steamed rice and a curry like Mango Curry.

Wish you a HAPPY and PROSPEROUS DIWALI !!

Kadala Varuthathu ( Black Chick Peas Fry)

Things you will need:

Kadala/Black Chick Peas- 1 cup
Grated Coconut- 1/2 cup (I use the frozen kind)
Shallots( Pearl Onions)-8 or 10,finely chopped
Red Whole Chillies- 3 or 4
Coriander powder-2 tsp
Red Chilli Powder- 1 tsp
Black Pepper Powder- 1 tsp
Garam Masala Powder- 1 tsp
Turmeric Powder-1/2 tsp
Garlic 5 or 6 pods; chopped
Ginger- 1 inch piece; grated or finely chopped
Mustard Seeds -1 tsp
Cumin Seeds- 1 tsp
Curry Leaves- few
Coriander Leaves (Cilantro)- few chopped
Salt to taste
Oil- 2 tbsp; preferably Coconut oil

Preparation Method:

Soak black chick peas overnight.
Then, using a pressure cooker,cook the soaked chick peas along with salt and 1/4 tsp turmeric powder until they are soft.
This will take about 10 minutes.
Now heat the oil in a pan.
Add mustard seeds and red whole chillies and wait till the seeds splutter.
Now add cumin seeds,curry leaves, pearl onions(shallots),ginger and garlic, and saute on low-medium flame until the shallots turn light brown in color.
Then add coriander powder, turmeric powder,garam masala powder, black pepper and red chilli powder and saute till the raw smell is gone.
Now add the black chick peas (without the water that was used in the pressure cooker) and coconut, and mix well.
Add salt to taste and cook covered for 5 minutes on low flame.

Kadala Varuthathu ( Black Chick Peas Fry) is now ready and can be served with hot steamed rice and Mango Curry or Kanji (Rice Gruel).

Puli Inji- Ginger Tamarind Sauce (Condiment)

It is a combination of sweet and sour together at its best.This sauce can be made ahead of time and stored in a refrigerator. Its typically served with Kerala Sadya (Thali in hindi) items.It can be used as a tasty condiment for a variety of dishes.

Things you will need:

Ginger- 200 gms;peeled and grated
Tamarind paste- 5 tbsp
Jaggery- 1 cup
Curry Leaves
Red Whole Chillies-4 or 5
Mustard Seeds- 1 tsp
Oil- 2tbsp; preferably coconut oil
Turmeric powder- 1 tsp
Red Chilli Powder- 1 tsp
Green Chillies- 3 or 4 ; finely chopped
Asafoetida powder- 1/2 tsp
Fenugreek powder- 1/2 tsp
water-1/2 cup
Salt to taste

Preparation Method:

Heat oil in a pan.
Add mustard seeds, red whole chillies,green chillies, curry leaves,asafoetida,fenugreek powder and wait till the mustard seeds splutter.
Then add ginger and fry well by stirring continuously until they turn red in color.
Add tamarind, salt, water and bring to a boil.
Now add jaggery and simmer for a few minutes.The sauce will start to thicken.
Reduce the heat and stir until the sauce has reached desired consistency.
Turn off the flame and set it aside to cool.

Delicious Ginger Tamarind Sauce(condiment) is now ready.

Ada Payasam-Rice Chips Pudding (Kheer)

This is also called Kheer/Pudding made with Ada (aka rice chips). I am using ready-made Ada for this recipe here.This dish is typically made in Kerala for festive occasions . Very easy to make, its delicious and completes a Kerala Sadya (Thali)....enjoy!!

Things you will need:

Ada (Rice Chips) - 1 Packet, about 1/2 lbs
Regular Whole milk - 3 cups
Coconut Milk - 1 can
Sugar - 1.5 lb
Ghee- 2 tbsp or Unsalted butter - 1 stick
Water
Raisins - 1/2 cup
Cardamom - 5-6
Cashew nuts - small pieces ,1 cup


Preparation Method:

Boil the Ada in water until it is soft/cooked.It takes about 25-35 minutes for this process.
Drain the water, add the sugar and whole milk in low heat.
Boil the mixture until it is of the right consistency/becomes thick.
Add 3/4 stick of butter or 1 tbsp ghee and continue cookng for another 15 minutes.
Add the coconut milk and boil for about 10 minutes until the payasam(kheer) is reduced well/ looks thicker.



In a separate pan, fry the cashew nuts and raisins using the remaining 1/4 stick of butter or 1 tbsp ghee until the cashews start to turn light brown.
Add the fried cashews and raisins to the payasam(kheer) and remove from heat.
Add the powdered cardamom.

Let it cool and serve after a delicious meal.

This is my entry to Purva's Festive Food event.

Thanks for the Award!!

Thanks a lot to Sangeetha Subhash and all who have visited , encouraged and inspired me to put this blog together....Thanks again....

Dosa

Things you will need:

Split skinless Urad Dal(aka Black Gram)- 1 cup
Rice (Long grain or Parboiled)- 4 cups
Whole fenugreek Seeds- 2 tsp
Salt to taste
Oil- preferably coconut oil

Preparation Method:

Wash the rice and urad daal well.
Soak the urad dal with fenugreek seeds for 6-8 hours.
In another vessel, soak rice for 6-8 hours.
Then drain all the water from the rice and urad dal.
Now using a food processor , grind both urad dal and rice seperately, adding very little water if necessary,to a smooth yet slightly grainy paste.
When all the rice-daal mix is ground , put it into a large mixing bowl and add enough water to make a batter.
The consistency of the batter should be such that it thickly coats a spoon dipped in it.
Now add salt to taste and keep the batter aside in a warm, dark spot, covered, for 6-8 hours for fermentation.
(For people residing in cold countries- pre heat the oven or microwave to make it warm.Now turn off the appliance and place the batter in oven /microwave for fermentation.)
After fermentation, stir the batter well and it is now ready to make Dosa.




Heat a flat nonstick pan.
Now turn on the heat/ flame at medium high.
Fill the ladle upto the 3/4 level with Dosa batter.
Gently pour this batter onto the center of the pan - just as you would for a pancake - till the ladle is empty.
Now begin to spread the batter in sweeping circular motions to form a pancake of roughly 7" diameter.
Do not be alarmed if the Dosa develops tiny holes as you spread the batter. This is normal.
As soon as you have finished spreading the batter out on the pan,drizzle a few drops of oil all over the surface of the dosa and also around its edges.
When the upper surface begins to look cooked (it will no longer look soft or runny), flip the Dosa.
By this time, ideally, the surface that was underneath should be light golden in color.
Allow to cook for 1 minute after flipping.
Once it has golden brown color on both sides, Dosa is ready.

Serve Dosa hot with Sambhar and Onion Chutney.

Onion Chutney

Things you will need:

Onions- 3; large size, thinly sliced
Tomato- 2; medium size,diced
Green Chillies- 2;cut in half
Curry Leaves- 3 or 5
Oil- 2 tbsp
Salt to taste

Preparation Method:

Heat oil in a pan.
Add the onions and fry until they are golden brown.
Add tomatoes and curry leaves, green chillies and saute well.
To reduce the spice/heat you could use lesser green chillies.
Add red chilli powder and salt to taste.
Grind the above with little water(make sure you use just enough water to grind the mixture) to a coarse paste.

Chutney is now ready to be served with Dosa or Idilli(steamed rice cakes) or Cutlet.

Pearl Onion Curry / Ulli Theeyal

Here's how I make this curry at home.Its absolutely easy and delicious.

Things you will need:

Pearl Onion-15; cut into bite size pieces;
Grated Coconut-half cup; I use the frozen kind;
Tamarind paste- 1.5 tsp
Coriander Powder- 2 tsp
Cumin Seeds -1 tsp
Pepper Powder -1 tsp
Turmeric Powder-1 tsp
Asafoetida (Hing powder in Hindi)- half tsp
Fenugreek Powder(Methi powder in Hindi)-half tsp
Mustard Seeds – 1 tsp
Curry Leaves
Green Chillies-3 or 4
Red Whole Chilli – 3
Sugar -half tsp
Salt to taste
Oil 2 tbsp

Preparation Method:


Heat a teaspoon of oil in a pan.
Add coconut powder, cumin seeds, coriander powder, (one) red whole chilli, pepper powder,asafoetida, fenugreek powder,turmeric powder and fry on low flame.
Once the raw smell is gone, grind it to a fine paste.



Now in the same pan , heat the remaining oil and add mustard seeds.
Once the seeds splutter, add red whole chilli,curry leaves and green chillies. Stir and fry for a couple of minutes.
Now add the pearl onions and fry till they are brown in color.



Then add the ground paste and add half cup water and let it simmer for 5 minutes.
Now add tamarind paste,sugar and salt to taste.
Do the taste test and add salt if necessary.

Pearl Onion Curry using grated coconut aka 'Ulli Theeyal' can now be served with steamed rice and Kappa Mezhukupuratti or Ethakaya Beans Mezhukupuratti.

Plantain & Beans Fry / Ethakaya Beans Mezhukupuratti

.. also known as 'Ethakaya Beans Mezhukupuratti', this dish is very tasty and easy to make.



Things you will need:

Green Beans- 0.5 lb ; cut into bite-size pieces
Raw Banana/Plantains- 2 ; peeled and cut into small cubes
Red Whole chillies- 3 or 4
Onion- 1 large;diced
Curry Leaves
Turmeric powder- 1tsp
Red Chilli powder-1 tsp
Salt to taste
Mustard Seeds- 1 tsp
Green Chillies- 3 or 4 ; slit in half lengthwise
Oil- 2 tbsp

Preparation Method:

Heat oil in a pan.
Add mustard seeds and wait till they splutter.
Now add onion , green chillies,curry leaves and red whole chillies.
Once onion is brown in color,add turmeric powder and red chilli powder until the raw smell is gone.
Turn the heat to medium-high and add plantain pieces and stir.
Cover the pan and cook for 3 mins. Stir occassionally.
Now add the green beans,salt and cook covered in low-medium heat.
Stir well and make sure there is no water content in the pan.
Do a taste test and add salt if necessary.

Plantain Beans Fry or 'Ethakaya Beans Mezhukupuratti' can now be served with steamed rice and Sambhar or Mambazha Pulissery.

Ginger Chicken Curry

Ginger Chicken Curry is my special preparation and this is typically how I make Chicken Curry at home.

Preparation Method:

Cut the chicken (approx-1.5 lb) into bite-size cubes.

Marinate Chicken for 30 mins with the following:
Sugar/honey -1 tsp
Ginger paste-1 tbsp
Soy sauce -2 tsp
Tomato ketchup-1 tbsp
Salt to taste

Heat oil in a pan.
Fry the marinated chicken pieces until its caramel in color. Remove chicken pieces from pan.

In the remaining oil add the following and fry:
Cloves -5
Cinnamon Stick -1
Bay Leaf -1
Remove the above 3 items from oil once they are fried.

Add the following and fry in low flame:
Ghee-1 tbsp
Onion- 2 medium size; thinly sliced
Tomato-1 ;medium size, cubed
Garlic -5 pods; crushed
Green Chillies -5 ; slit in half lengthwise
Coriander powder -2 tbsp
Turmeric powder-1 tsp
Red Chili powder -1 tsp
Garam Masala powder-1 tbsp
Curry leaves-
Potato- 2; cut into cubes

Once caramelized, add the fried chicken and ½ cup water.
Cover the pan and bring it to a boil.
Do the taste test and add salt if necessary.
Now add 2 tsp lime juice and Garnish with minced cilantro

Ginger Chicken Curry is now ready to be served with hot steamed Rice or Chappathi and Raita (Yoghurt Salad) as a side dish.