Side dishes to accompany meaty main course

A well-prepared meaty main course takes centre stage in a full and fulfilling dinner. But the side dishes that go with it, adding layers of flavour, texture, and aesthetic appeal to the plate, are what really make the meal enjoyable.

Here are 5 easy to make side dishes that go along nicely with meat dishes.

BBQ CHICKEN SALAD

Ingredients

• 2 boneless, skinless chicken breasts
• ¼ cup tbsp BBQ sauce
• 1/3 cup buttermilk
• ¼ cup mayonnaise
• ¼ cup sour cream
• 2 cloves garlic, chopped
• 2 tbsp fresh chopped parsley
• ½ tsp freshly ground black pepper
• ¼ tsp onion powder
• 2 heads of lettuce, thinly sliced
• ½ cup boiled black beans
• ½ cup chopped tomatoes
• ½ cup cheese, cubes
• 2 tbsp chopped onion
• ¼ cup boiled sweet corn
• 3 green chillies, chopped
• Salt to taste

Method

Place chicken in a bowl. Season all over with salt and black pepper. Pour half of the BBQ sauce over chicken. Turn to coat and let marinate, tossing a few times, at least 15 minutes at room temperature, or cover bowl and refrigerate up to 3 hours. Meanwhile, prepare a grill for medium high heat. In a medium bowl, whisk buttermilk, mayonnaise, sour cream, garlic, parsley, onion powder, black pepper and salt. Mix and set the dressing aside. Grill chicken, basting with marinade, until chicken cooked through, about 5 minutes per side. Transfer to a cutting board and let cool slightly. Cut chicken into bite sized pieces. In a large bowl, toss chicken, lettuce, beans, tomatoes, cheese, corn and onion. Drizzle with some of the reserved dressing and remaining BBQ sauce. Toss again to combine.  Serve remaining dressing alongside.

BOONDI RAITHA

Ingredients

• 1 cup chilled yoghurt
• ¼ tsp black salt or adjust to taste
• ½ tsp cumin powder
• ¼ tsp red chilli powder
• ½ tsp green chilli, chopped
• ½ tsp chaat masala
• 2 tbsp chopped coriander leaves
• ½ cup fried boondi
• 1 tsp sugar

Method

Add chilled yoghurt to a mixing bowl. Add salt, cumin powder, red chilli powder, chaat masala powder, green chilli, and sugar. Whisk everything well until smooth. Add fried boondi to it and mix well. Add more spices if needed. Garnish boondi raitha with spice powder and coriander leaves. Serve with your meal, biriyani or enjoy as a snack.

CABBAGE MEAT ROLLS

Ingredients

• 10 large cabbage leaves
• 1 chicken/mutton stock
• 1 brunch spring onion (green part)
• 2 tbsp spring onion (white part), chopped
• 1 tsp garlic, chopped
• ½ tsp ginger, chopped
• 1 tbsp fish sauce
• 250g lean minced lamb
• 1 tbsp oil
• 1 tsp green chilli paste
• 1 tsp soy sauce
• ½ tsp pepper
• Salt to taste

Method

Blanch the cabbage leaves and spring onion stems in boiling stock for 10-15 seconds. Combine the rest of the ingredients for chopping and season well. Place the filling on top of the cabbage leaves and make a roll. Secure the roll with spring onion stocks. Add the cabbage rolls onto the boiling stock and cook for 20 minutes. Garnish with chopped coriander and spring onions. Serve hot along with rice.

SABUDANA PAPAR

Ingredients

• ½ cup sabudana
• 1 tsp cumin seeds
• 1 tsp red chilli powder
• ½ tsp chopped green chilli
• Salt to taste

Method

Properly wash and soak sabudana for at least 4 hours. Check if it is soft and proceed. In a pan, take 2 cups of water and add soaked sabudana, cumin seeds, red chilli powder, chopped green chilli, and salt. Keep stirring so it does not stick to the pan. Cook until it reaches a porridge-like consistency. Turn off the flame and drizzle some lemon juice. Quickly take a spoonful of mixture and gently spread on a parchment paper. 1 tablespoon mixture should make a small sized papar.

Repeat until the entire mixture is well spread into the papar shape. Do the step quickly. Sun dry the papar for 2-3 days under strong sunlight. Cover them with a light cloth when drying, so there is no dust on them. Once completely dried, fry these in hot oil.

AALOO BUKHARA CHATNI

Ingredients

• 1 cup aaloo bukhara
• 1 tsp whole black pepper
• 1 piece mace
• 4 cloves
• 1-inch cinnamon
• ½ tsp cumin seeds
• 1 tsp chilli powder
• ½ cup sugar
• 2 tbsp white vinegar
• Salt to taste

Method

Soak aaloo bukhara for 3-4 hours or overnight. Then cook it with 2 cups of water. When water dries add sugar, salt, black pepper, vinegar, and mace. Mix and cook for 10-15 minutes. Add cinnamon stick and cook for another 5 minutes. Remove from pan and dish it out to serve.