'Side-dish' ↓

One fruit that is most popular in the Indian summer - is the king of Indian fruits, the mango. Unfortunately, this time around, the rains have not been regular and it has destroyed the mango crop. Therefore the supply of mangoes has been very less.

Shrikarni is one of my favorite mango dishes; my mother usually prepares this as a side-dish for Chapattis. Mango is one of my favorites and I get Shrikarni till the end of mango season.

The advantage with Shrikarni is that even if the mangoes are over-ripe or just-ripe, you can easily get the pulp put of it. North Karnataka is famous for its Shrikarni and they have this as a side-dish for Rotis.

If you’re searching for a simple, quick and easy side-dish for your Chapathi and Rotis, make this recipe. This can also be served chilled as a juice if you don’t want it as a side-dish.

Mango Shrikarni alongside mangoes and cookbooks

The recipe follows next.

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This recipe comes from Sojourner,from the US.

Being a bachelor and an amateur cook, I’ve found tomato fry to be a quick curry / side-dish especially for Rotis and Chapattis.

This one adds a bit more masala with toor dal and chana dhal along with a dash of chopped onions to go in the curry.

It makes an exciting option to go with Rice or Roti varieties. Try this recipe for breakfast or dinner.

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Kofta actually originates from Iran and the middle east. Originally Kofta means meat balls which were used as dumplings dipped in a gravy of spices. It later spread to other Asian countries including India where the

Photo copyright Bee!

most famous variation is the Malai Kofta.This one’s another recipe - coming from Punjab with Palak (Spinach) added for that extra flavor. It also has generous additions of cashewnuts which gives you that exotic taste found in most North Indian foods (specially Palak dishes). You can have this as a snack or along with Rotis or Rice.

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Hema, one of our avid readers has submitted this easy recipe for Tomato Chutney.

You’ll need:

2- tomatoes, medium sized, ripe
1 - stem - curry leaves
1/2 tsp - mustard seeds
1 - tbsp - chilli powder
required - salt
1 pinch - turmeric powder
5 tbsp - oil

How to:

Heat the oil, cut the tomatoes into small pieces.Once the oil is heated add mustard seeds…

Wait till it splutters then add chilli powder and turmeric powder then add tomatoes and curry leaves.Close with a lid by adding salt allow the tamatoes to boil for 10 mins;

Chutney is done….Good with white rice, idli and dosa.

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And here’s the video bonus - Guest cook / teacher, Manjula, show you how to make a tomato chutney that’s simple but tasty.

Not enough of Chutney Recipes? Head straight to our main site where we’ve got a huge collection of Ready Powder and Chutney Recipes.

Manuja shows how simple and easy it can be to make a dish.

And she proves a point by making Aloo Gobi look very simple.

Kadai Paneer, as the name suggests, is paneer in a Kadai. You can use this as a snack or as an accompaniment to your main dish.

VideoJug: How To Make Kadhai Paneer

Thanks to Vidya Rahatwal for this chatpataa recipe.

• 3 potatoes (boiled, peeled and cut)
• 1 tomato (cut finely)
• 1 big onion (cut finely)
• a pinch of asafoetida
• salt as per taste
• 2 tbsp oil
• 1 tsp mustard seeds
• 1/2 tsp cummin seeds

To grind together the following:

4-6 green chillies
1/2 inch ginger
5 cloves garlic
coriander leaves (handful)
mint leaves (few)
6-7 curry leaves

Method :

Heat oil in a kadhai and add mustard seeds, when it starts to splutter, add cummin seeds, asafoetida and onion. Fry onion to light brown and add tomatoes and fry till the oil separates.

Now add the ground paste and fry well till you get a good aroma of the paste. Add about 1 cup water (if you need thin gravy, u can add more water) and let it boil well. Now add the potatoes and salt. Let it simmer on low flame for 2-3 mins and serve hot with chapatis.