Evergreendishes

Category: accompaniments

  • Stuffed Capsicum (microwave cooking)

    Stuffed Capsicum (microwave cooking)

    Stuffed capsicum is tasty and makes a good accompaniment with chapati or phulka.

    Stuffed vegetables are relished by all and they make good accompaniments with nan or chapatis. Capsicum have always been used numerously in vegetables and rice dishes, but stuffed one makes an ideal meal. Here is a microwave cooking with stuffed vegetable.  Do let me know what you feel.

    stuffed capsicum
    stuffed capsicum

    The ingredients that you need :

    • Capsicum 6 large ones
    • 2 teaspoon oil

    For the stuffing :

    • boiled potatoes 4
    • onion finely cut 2
    • chilli powder 1 tsp
    • cumin powder 1/2 tsp
    • garam masala 1/4 tsp
    • salt

    coriander leaves

    Method: 

    • Take the capsicum and scoop it at the top  with a knife. Remove the seeds.
    • Make the filling with the boiled potatoes. Mash the potatoes, add the cut onions,chilli powder,garam masala,salt and coriander leaves. Mix well.
    • Fill into each one of the capsicum.
    • Take oil in a microwave safe dish and heat it.
    • Keep the stuffed veggies in it and microwave for ten minutes.
    • It takes about fifteen minutes to be done in the microwave. Change the temperature and keep it for maximum of four minutes, repeat again 

      stuffed capsicum

    DSC01745

    Method :

     

     

    stuffed capsicum
    stuffed capsicum

    I hope  this is new to you and have you liked this version of stuffed capsicum of mine ? Do let me know in the comments section below. If you are interested in more microwave recipes, check out this salted cashewnuts.

    About the event:

    This is an old post which has been redone with formatting. Sending this to Foodies_Redoing Old Post44

    stuffed capsicum

    Stuffed Capsicum

    Stuffed capsicum makes a good accompaniment with chapati and phulka. Preparing it in microwave is guilt free recipe.
    Print Recipe Pin Recipe
    Course: dinner ideas, lunch, party plan
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 6 capsicum
    • 2 tsp oil
    • 4 boiled potatoes
    • 2 onion finely cut
    • 1 tsp chilli powder
    • 1/2 tsp cumin powder
    • 1/4 tsp garam masala
    • salt
    • coriander leaves

    Method
     

    1. Wash the capsicum and scoop the top portion.
    2. Mash the potatoes. Add the spice powders and salt to it. Cut the coriander leaves and mix it.
    3. Take a portion of the filling and stuff it inside a capsicum. Repeat for the remaining.
    4. Take oil in a microwave safe bowl, heat it for 30 seconds. Keep the stuffed capsicum and microwave for three minutes. Repeat again. They should be tender.

    Other stuffed dishes from the blog: Stuffed Cucumber, Stuffed Bhindi

    stuffed capsicum
    stuffed capsicum

    Subscribe to get all updates in your inbox and an e-book of handyhints for free!f you ever make this recipe, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
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  • Masala wada / Ambode /

    Masala Wada is a popular dish from Karnataka. It is usually served during festivals as part of the festive platter. It is commonly called as Ambode in Kannada.

    INGREDIENTS :

    • 1 cup bengal gram 
    • 1 teaspoon rice flour 
    • 4 green chillies 
    • 1/4 teaspoon cumin seeds 
    • 1/2 inch ginger 
    • coriander leaves finely cut
    • curry leaves ( tear them)
    • salt
    • oil for frying

    DSC01723

     

     

    METHOD :

    Soak bengal gram for one hour. Grind coarsely along with green chillies,cumin  and ginger. Add salt, coriander leaves and curry leaves. Mix well. Heat oil in a kadai. Make small wadas  between palm and slowly let them in the oil. Fry until golden in colour. Serve hot .

    handy hint : Add little water while grinding the dal. Use the soaked water to grind it. Wadas made thin are crisper while those made slightly thick turn to be soft.

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  • Menthe Kadabu | Karnataka recipes

    Menthe Kadabu | Karnataka recipes

    Menthe Kadabu is a traditional recipe from Karnataka. It makes a good menu for lunch. Small, flattened discs of wheat flour are fried and sauted in a seasoning of fenugreek leaves, garnished with coconut.

    I attribute my cooking skills to my mom and mother in law and indebted to them. Both,  have been good cooks during their hay days and give good guidance.

    Methi or fenugreek leaves are extensively used by me. I like the pungent taste that it gives besides the nutrition.Here is one such kind where methi leaves are tossed in flattened puris. It is known as” menthe kadabu” in kannada.  I am sure  that you will love this recipe. Do let me know.

    methi delight
    methi delight

    INGREDIENTS :

    A  for the flattened puri or kadabu :

    • wheat flour 2 cups
    • chilli powder 1/2 tsp
    • salt
    • turmeric powder
    • asafoetida
    • rice flour 1tsp

    B   for the seasoning :

    • fenugreek leaves 2 bowls
    • chilli powder 1tsp
    • fresh coconut 1/2 bowl
    • oil for seasoning
    • cumin seeds 1/2 tsp
    • asafoetida
    • turmeric powder
    • salt

    Method :

    A  to make kadabu or flattened puri

    Mix the wheat flour with all the given ingredients into a thick dough. Keep aside for sometime.

     

    DSC01820

    Then, take a small ball and flatten between palms. Keep aside.

    Heat oil in a kadai and fry them. Keep aside.

    DSC01825

    B   For the seasoning :

    Cut and wash the fenugreek leaves. Take a kadai and make the seasoning using cumin seeds. Add the washed green leaves and saute for two minutes. Then, add chilli powder,salt and fresh grated coconut and mix well. Now, add the flattened puris , simmer for two minutes and remove from flame. Methi delight is rezdy to serve.

    methi delight
    methi delight

     

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    methi delight
    Evergreendishesdev

    Methi delight / menthe kadabu

    Methi delight or menthe kadabu makes a tasty dish, serve it for breakfast or with the lunch. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Total Time 30 minutes
    Course: Breakfast, lunch, weekend
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    For the flattened puri /kadabu
    • 2 cups wheat flour
    • 1 teaspoon rice flour
    • 1/2 teaspoon chilli powder
    • 1/4 teaspoon turmeric powder
    • 1/4 teaspoon asafoetida
    • salt to taste
    • water for kneading
    For the seasoning
    • 2 cup fenugreek leaves
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 1/4 teaspoon asafoetida
    • 1 teaspoon chilli powder
    • 1/2 bowl fresh coconut
    • salt to taste
    Other ingredients
    • oil for shallow frying

    Method
     

    To make the flattened puri / kadabu
    1. Mix all the ingredients into a stiff dough. Keep it aside
    2. Take a small piece of the dough, flatten between palms and keep aside on a plate. Repeat for the rest of the dough.
    3. Heat oil and fry them. 
    To make the seasoning
    1. Cut and wash the fenugreek leaves. Take a kadai and make the seasoning using cumin seeds. Add the washed green leaves and saute for two minutes. Then, add chilli powder,salt and fresh grated coconut and mix well. Now, add the flattened puris , simmer for two minutes and remove from flame. Methi delight is rezdy to serve.

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  • Aloo Bonda | Potato Bonda | Batata Wada Recipe

    Aloo Bonda | Potato Bonda | Batata Wada Recipe

    Aloo Bonda  is an all time favourite snack. Potato stuffed wadas are deep fried as a dumpling in chickpea batter. It makes a good snack to serve with tea.

    It makes an excellent accompaniment for lunch or dinner or a good snack over a cup of coffee. 

    Aloo Bonda is a popular snack from Inndian cuisine. Every region has its own version of it. In South India, it is usually served as a snack. But, the usage is not limited. It is often served with breakfast menu  or as an accompaniment with lunch during functions and ceremonies.  As an evening snack, it tastes good with a cup of masala chai.

    The making of Aloo Bonda is in four stages: 1) Boiling of potatoes 2) Preparing the stuffing 3) Making of batter 4) Deep frying

    Boiling of potatoes : The potatoes should be properly boiled and cooled before using. You can either boil them in the pressure cooker or directly in a pan.

    Preparing the stuffing: Here I have used onion, adding of onion is optional. You may avoid using it if you are preparing it on festive days. Garlic may be used while grinding, it is totally upto you. I have not used it.

    Making the batter: The gram flour should be of a good quality. While mixing the batter, add water in small quantities. The batter should be neither too thick or thin. The batter should cover the potato balls well.

    Deep frying: Put a few balls dipped in the batter at a time. Fry them on moderate flame, toss them in between. Once, they are golden in colour, remove them on a plate with tissue paper.

    aloo bonda
    aloo bonda

    Aloo Bonda Recipe / Potato bonda/ Batata Wada

    Ingredients for the stuffing :

    • boiled potatoes 4
    • green chillies 5
    • onion finely cut 1
    • ginger 1/2 inch
    • finely cut coriander
    • salt
    • oil
    • seasoning

    Mint leaves may be added,but some do not like the taste of it.

    Ingredients for the batter:

    • gram flour 1 bowl
    • rice flour 2 tsp
    • salt
    • chilli powder
    • cumin 1/4 tsp

     

    Method:

    1. Mix the ingredients of the batter into a semi thick consistency. 
    2. Mash the potatoes in a bowl. Grind the coriander, chilli and ginger to a paste and keep aside.
    3. Take oil in a kadai, make the seasoning and saute the onions, then add the paste and salt. Mix the mashed potatoes to it and keep aside. Let it cool. 
    4. Take oil in a kadai. Make small balls of the stuffing . Take a ball, dip into the batter and put it into the oil. Repeat for four to five balls. Deep fry till golden brown in colour.
    5. Drain on a kitchen paper and serve it with tomato ketchup or green chutney.

     

    aloo bonda
    Evergreendishesdev

    Aloo Bonda / Potato Bonda

    5 from 3 votes
    Aloo Bonda is a popular snack from Indian cuisine. It is ideal to serve as a snack or accompaniment with any meal.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Cooling time 10 minutes
    Total Time 50 minutes
    Course: accompaniment, Snack
    Cuisine: Indian
    Ingredients Equipment Method Notes

    Ingredients
      

    Ingredients for the stuffing :
    • 4 boiled potatoes
    • 5 green chillies
    • 1 onion finely cut
    • 1/2 inch ginger
    • finely cut coriander
    • salt
    • oil
    • seasoning
    • Mint leaves may be added but some do not like the taste of it.
    Ingredients for the batter:
    • 1 bowl gram flour
    • 2 teaspoon rice flour
    • salt
    • chilli powder
    • 1/4 teaspoon cumin

    Equipment

    • 1 wide bowl
    • 1 frying pan
    • 1 slotted ladle
    • 1 big plate
    • 1 small plate

    Method
     

    1. Mix the ingredients of the batter into a semi thick consistency.
    2. Mash the potatoes in a bowl. Grind the coriander, chilli and ginger to a paste and keep aside.
    3. Take oil in a kadai, make the seasoning and saute the onions, then add the paste and salt. Mix the mashed potatoes to it and keep aside. Let it cool.
    4. Take oil in a kadai. Make small balls of the stuffing . Take a ball, dip into the batter and put it into the oil. Repeat for four to five balls. Deep fry till golden brown in colour.
    5. Drain on a kitchen paper and serve it with tomato ketchup or green chutney.

    Notes

    Ensure the filling is cooled before frying.
    Garlic may be added while grinding.
    You may avoid onion if you wish.
    The consistency of the batter matters most. It should neither be too thin or thick.
    Ajwain can be added to the batter instead of cumin.

    About the event:

    This is one of the first few posts which I wrote when I started in 2014. Now, I have changed the pictures and put more text  in it. Sending this to Foodies Redoing Old Posts _69. I am joining after a break for sometime.

     

     

    If you ever make this recipe,  do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further.   

    Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon.  Happy Cooking !

    Pin it for later :

    Aloo bonda is a popular Indian snack. Deep fried dumpling with stuffed potato is a tasty snack. Check out the aloo Bonda recipe . #snacks #indiansnacks #tasty #vegetarian
    aloo bonda

     

     

  • Dal with Methi Stir fry / Bele Palya

    Dal with Methi Stir fry / Bele Palya

    The semi cooked tur dal with methi leaves and onion makes a good accompaniment with chapati or jowar roti. . It is one of the dishes which has been cooked since ages and is still prevalent, because of its good taste. More over,it is easy to cook and needs no much organising.

    dal with methi stir fry
    dal with methi stir fry

    DAL WITH METHI STIR FRY

    INGREDIENTS:                  

    • 1 cup turdal            1 cup = 150 ml 
    • 2 clusters of methi or fenugreek leaves
    • 2 onions finely cut
    • 4 green chillies
    • 1 tsp of cumin seeds
    • 1 tbsp of oil
    • asafoetida
    • mustard seeds
    • 1/4 tsp of turmeric powder
    • salt

     

    METHOD:

    1. Cook the tur dal in an open vessel. We need a semi-cooked dal of around 70%
    2. Cut and wash the methi leaves.
    3. Make the seasoning with cumin and  green chillies.  Add onion to it. Saute for a while, put the onions. 
    4. Drain the cooked dal and keep it aside.
    5. Put  the cooked dal to it. Add salt and mix well. Simmer for some time.

    Take a tip:

    • The drained water of tur dal is rich in nutrients. It can be used for making rasam.
    • A few cloves of garlic may be added to it.
    • If you want it spicy, add two more green chillies.

    About the event:

    This is an old post, in fact one of the first few posts that I wrote when I started my blog. Sending this to Foodies_Redoing Old Post 35, a fortnightly event, we work on an old post by changing the pictures or text. Here, I have put new photos and edited the post also.

    dal with methi stir fry
    Evergreendishesdev

    Dal with methi stir fry / Bele Palya

    Semi cooked dal with methi leaves and onion makes a good accompaniment with chapati and jowar roti. It is a traditional dish from North Karnataka.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Servings: 4 people
    Course: dinner ideas, lunch
    Cuisine: South Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup turdal
    • 2 clusters of methi or fenugreek leaves
    • 2 onions finely cut
    • 4 green chillies
    • 1 tsp of cumin seeds
    • 1 tbsp of oil
    • asafoetida
    • 1/2 tsp mustard seeds
    • 1/4 tsp of turmeric powder
    • salt

    Method
     

    1. Cook the tur dal in an open vessel. We need a semi-cooked dal of around 70%
    2. Cut and wash the methi leaves.
    3. Make the seasoning with cumin and  green chillies.  Add onion to it. Saute for a while, put the onions.
    4. Drain the cooked dal and keep it aside.
    5. Put  the cooked dal to it. Add salt and mix well. Simmer for some time.

    Notes

    The drained water of tur dal is rich in nutrients. It can be used for making rasam.
    A few cloves of garlic may be added to it.
    If you want it spicy, add two more green chillies. 

    Pin it for later:

    Dal with Methi Stir Fry
    Dal with Methi Stir Fry

     

    If you have liked this post, do share it further with your family members and friends. If you ever recreate this recipe, take a picture and tag @foodiejayashree on Instagram. Do check out my e-books on Amazon.

    Subscribe to get all updates in your inbox and an e-book for free !

     

  • Vegetable Curry

    Vegetable  Curry is the accompaniment used with jeera rice. It can be used with  nan and rotis too. I have tried various kinds but this one is the tastiest, hence I am sharing this one with you.

    The ingredients that you need  for the curry are:

    • 1 bowl of assorted veggies as beans,carrot,peas and potato
    • oil
    • salt

    To be ground to a paste :

    • 1 onion
    • 2 tomatoes
    • 1 bowl of fresh grated coconut
    • 2 cloves
    • 2 cardamom
    • 1 green chilli
    • coriander leaves
    • a small piece of cinnamon
    • 2 cloves of garlic
    • 1 tsp chilli powder

    DSC01568

    Procedure:

    1. Boil the veggies and keep them aside.
    2. All the nine  ingredients to be grinded to a  fine paste.
    3. Take oil in a wok, add the ground paste and fry for sometime.
    4. The colour changes gradually and the  oil leaves at the side of the wok.
    5. Now add the boiled veggies along with the  water. All the nutrients will be lost if you throw away the water.
    6. Add salt and cook for sometime.
    7. Serve with jeera rice or any kind of roti.
    Evergreendishesdev

    Vegetable Curry

    Vegetable curry is a delicious side dish used with pulav, jeera rice and biryani.
    Print Recipe
    Course: lunch
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 1 bowl of assorted veggies as beans carrot,peas and potato
    • oil
    • salt
    • To be ground to a paste :
    • 1 onion
    • 2 tomatoes
    • 1 bowl fresh grated coconut
    • 2 cloves
    • 2 cardamom
    • 1 green chilli
    • coriander leaves
    • a small piece of cinnamon
    • 2 cloves of garlic
    • 1 tsp chilli powder

    Method
     

    1. Boil the veggies and keep them aside.
    2. All the nine  ingredients to be grinded to a  fine paste.
    3. Take oil in a wok, add the ground paste and fry for sometime.
    4. The colour changes gradually and the  oil leaves at the side of the wok.
    5. Now add the boiled veggies along with the  water. All the nutrients will be lost if you throw away the water.
    6. Add salt and cook for sometime.
    7. Serve with jeera rice or any kind of roti.
  • Potatoes tossed in cumin | Aloo jeera

    Potatoes tossed in cumin | Aloo jeera

    Potatoes play an important role in our daily cooking because of their versatility. You can use it for a wide range of dishes, from stir fry to snacks.

    Presenting to you all a  tasty and simple vegetable  with very few ingredients.  Potatoes tossed in cumin is nothing ,but our very own Aloo Jeera, which is loved by one and all. Over to the recipe below.

    The ingredients that you need are:

    1. 1/2 kilogram potatoes 
    2. 1/2 tablespoon cumin seeds 
    3. 1/4 teaspoon turmeric powder 
    4. 1/4 teaspoon asafoetida 
    5. 1/4 teaspoon mustard seeds 
    6.  2 teaspoon chilli powder 
    7. salt according to taste
    8. 3 tablespoon oil 
    aloo jeera
    aloo jeera

     

    METHOD :

    Cut the potatoes into medium sized long strips. Wash them well with salt water.

    Take a kadai and add oil to it. Add mustard seeds, turmeric and asafoetida. When it splutters, add thecumin seeds. Then add potato slices into it.

    Cook on a low flame until done. It needs time , so do not hurry with it.

    When done, add salt and chilli powder. Serve with chapati or rice.

    Other potato recipe on the blog: Grilled baby potatoes  Aloo Jeera

    aloo jeera
    Evergreendishesdev

    Aloo Jeera

    5 from 2 votes
    Aloo Jeera is one of the tastiest and easiest accompaniments that I can think of. It is liked by one and all.
    Print Recipe Pin Recipe
    Servings: 4 people
    Ingredients Method Notes

    Ingredients
      

    • 1/2 kilogram potatoes
    • 3 tbsp oil
    • 1/4 tsp mustard seeds
    • 1/4 tsp turmeric powder
    • 1/4 tsp asafoetids
    • 2 tsp chilly powder
    • salt to taste
    • 1/2 tbsp cumin

    Method
     

    1. Wash the potato and cut them into medium sized long pieces.
    2. Take oil in a pan, make the seasoning. Add the mustard seeds, as it crackles, put asafoetida,cumin and turmeric. Then add the potato pieces.Mix well. Add salt.
    3. Let cook on a low flame, keep sauteing in between. 
    4. Once it is done, add chilly powder and let cook for another five minutes.
    5. Alu Jeera is ready to serve.

    Notes

    Do not peel the skin of potatoes.
    Wash the potatoes pieces well in salt water.
    Adjust chilly powder to your preference.

    Other side dishes that I often make at home are Alu Palak, Veg Hariyali and Methi Chaman.

    If you ever make this recipe, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
    Check out my e-books on Amazon. Do not miss any post, subscribe to get all updates and an e-book for free !