Evergreendishes

Tag: Evening snacks

  • Cabbage and Methi Muthiya | Gujarati cuisine

    Cabbage and Methi Muthiya | Gujarati cuisine

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    muthiya | methi muthiya | gujarati muthiya | muthiya recipe

    Muthiya is a popular steamed snack from Gujarati cuisine. It was usually made with bottle gourd traditionally. But today, we find muthiyas of many kind. Here, I have used cabbage and fenugreek leaves along with onion. It turned out tasty and made a good side dish. 

    Muthia / Muthiya is made in different versions. Dudhi or bottle gourd is used in it and this is the  traditional  method of making muthiya. The others are made using different veggies and green leaves. Some of them are palak muthiya, alu muthiya, methi muthiya,  veg muthia. 

    Muthiya is steamed and then later tossed in a seasoning. Thus, it is a healthy Gujarati snack and ideal with a cup of hot tea. It may be deep fried also, but I love the steamed version. The deep fried muthias are usually used in ondhiyo and other kind of stir fry recipes of this cuisine.

    Do note that no water is used while mixing the dough, if needed, a tablespoon of it is added. 

    cabbage and methi muthiya
    cabbage and methi muthiya

    The other Gujarati dishes on the blog are:

    Gud Papdi, Khandvi,  Methi khakra, Tri-colour dhokla, Oats dhokla, 

     Cabbage Methi Muthiya

    Ingredients:

    • 1 cup besan
    • 1 cup wheat flour
    • 1/2 cup semolina
    • 1 cup cabbage grated
    • 1 onion grated
    • 1 bunch fenugreek finely chopped
    • ginger chilly paste ( 2 chilly and a inch of ginger)
    • 1 teaspoon cumin powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon turmeric powder
    • asafoetida
    • 1 teaspoon sugar
    • salt
    • 2 tablespoon oil
    • 1 tablespoon curd
    • 1/4 teaspoon soda
    • 1 teaspoon sesame
    Seasoning:
    • 1 tablespoon oil
    • 1 teaspoon mustard
    • asafoetida
    • turmeric powder
    • 1 teaspoon sesame
    • a few curry leaves

    Equipment: 

    steamer, cooking pan, ladle, spoon, steaming pan

    Method:

    1. Grate the cabbage.
    2. Grate the onion. 
    3. Cut the methi leaves and wash it well. Put it in a colander for sometime. 
    4. Take a wide bowl, add wheat flour, gram flour, semolina, turmeric powder, cumin powder, coriander powder, asafoetida, sesame, baking powder and salt. Mix them.
    5. Squeeze the water from the  grated cabbage and onion. Put them along with fenugreek leaves, oil, curd and mix them thoroughly.  Knead it to form a dough. 
    6. Make them into four rolls of elongated shape.
    7. Heat a steamer with some water. Smear a little oil in the tin and keep the rolls in it.
    8. Steam it for 10-12 minutes, once it is done, remove them and cut them into discs.
    9. Take oil in a pan, put mustard seeds, once it splutters, put asafoetida, turmeric powder, sesame and curry leaves. Now, put the discs in it and mix it well. Once it is warm, remove and serve. 

    Print Recipe

    cabbage and methi muthiya
    Evergreendishesdev

    Cabbage and Methi Muthiya

    5 from 8 votes
    Cabbage and methi muthiya is a tasty and healthy snack from Gujarati cuisine.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Course: evening snacks
    Cuisine: Gujarati
    Ingredients Method

    Ingredients
      

    • 1 cup besan
    • 1 cup wheat flour
    • 1/2 cup semolina
    • 1 cup cabbage grated
    • 1 onion grated
    • 1 bunch fenugreek finely chopped
    • ginger chilly paste 2 chilly and a inch of ginger
    • 1 teaspoon cumin powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon turmeric powder
    • asafoetida
    • 1 teaspoon sugar
    • salt
    • 1 tablespoon curd
    • 1/4 teaspoon soda
    • 1 teaspoon sesame
    • Seasoning:
    • 1 tablespoon oil
    • 1 teaspoon mustard
    • asafoetida
    • turmeric powder
    • 1 teaspoon sesame
    • a few curry leaves

    Method
     

    1. Grate the cabbage.
    2. Grate the onion.
    3. Cut the methi leaves and wash it well. Put it in a colander for sometime.
    4. Take a wide bowl, add wheat flour, gram flour, semolina, turmeric powder, cumin powder, coriander powder, asafoetida, sesame, baking powder and salt. Mix them.
    5. Squeeze the water from the grated onion and cabbage. Put them along with fenugreek leaves, oil, curd and mix it well. Knead it to form a stiff dough.
    6. Make them into four rolls of elongated shape.
    7. Heat a steamer with some water. Smear a little oil in the tin and keep the rolls in it.
    8. Steam it for 10-12 minutes, once it is done, remove them and cut them into discs.
    9. Take oil in a pan, put mustard seeds, once it splutters, put asafoetida, turmeric powder, sesame and curry leaves. Now, put the discs in it and mix it well. Once it is warm, remove and serve.

    cabbage and methi muthiya

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  • Oats Dhokla / how to make instant oats dhokla

    Oats Dhokla / how to make instant oats dhokla

    Oats Dhokla is a healthy twist to the usual one. Powdered oats, semolina and yoghurt are used to make this snack. This is an instant version, needs no soaking or fermentation. It can be prepared within an hour.

    (more…)

  • Vegetable and Vermicelli Cutlets

    Vegetable and Vermicelli Cutlets

    Vegetable and Vermicelli cutlets is tasty, different and a filling snack for the evening. It has the goodness of vegetables and vermicelli, a fusion dish.

    A few days back I made these cutlets and they were yumm. The neighbours son loved these and asked his mom to make them. Vermicelli is one of the essentials in a South Indian kitchen. All kinds of dishes are made using it from upma to idli and cutlets. (more…)

  • Aloo Puri | Masala Puri

    Aloo Puri | Masala Puri

    aloo puri
    aloo puri

    Aloo puri is tasty, deep fried flatbread that can be made easily. A little prior preparation and tasty breakfast is ready. Potato, mixed with a few other spices and deep fried to puri makes a delectable snack. It needs no accompaniment as such though pickle tastes good. 

    Children love puri and this aloo puri is one of the favourites. It is ideal to carry as travel food. No elaborate dishes are needed to be packed.

     

    Ingredients:

    • 2 cups wheat flour
    • 2 boiled potatoes
    • salt to taste
    • 2 teaspoon chilly powder
    • 1 teaspoon carom seed
    • water for kneading
    • oil for frying

    Method :

    To make the dough:

    Take the flour in a wide bowl. Mash the potatoes and put it. Add salt, ajwain and chilly powder. Mix to a crumbly texture. Add little water and make a firm dough.

    To make the puris :

    Take a small ball of the dough and roll it into a circle of four inches diameter. Heat the oil in a pan. Once the oil is heated, slowly add the puri and fry on moderate it. Turn it to the other side with the ladle, remove on a tissue paper. Serve hot.

    Evergreendishesdev

    Aloo Puri

    Aloo Puri is a delectable, deep fried flatbread. It is ideal for breakfast, serve it with pickle, it tastes delicious.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings: 4 people
    Course: Breakfast
    Cuisine: South Indian
    Ingredients Method

    Ingredients
      

    • 2 cup wheat flour
    • 2 boiled potato
    • 2 teaspoon chilli powder
    • 1 teaspoon carom seed
    • water for kneading
    • oil for frying

    Method
     

    1. 2 cups wheat flour 
      2 boiled potatoes 
      salt to taste
      2 teaspoon chilly powder 
      1 teaspoon ajwain
      water for kneading
      oil for frying
      Method :
      To make the dough:
      Take the flour in a wide bowl. Mash the potatoes and put it. Add salt, ajwain and chilly powder. Mix to a crumbly texture. Add little water and make a firm dough.
      To make the puris :
      Take a small ball of the dough and roll it into a circle of four inches diameter. Heat the oil in a pan. Once the oil is heated, slowly add the puri and fry on moderate it. Turn it to the other side with the ladle, remove on a tissue paper. Serve hot.
       
      WP Recipe Maker #6662remove
      – 2 cup wheat flour
      – 2 boiled potato
      – chilli powder
      – salt
       
        
    To make the dough
    1. Take the flour in a wide bowl.
    2. Mash the potato, put it along with the flour. Add salt, carom seed and chilli powder.
    3. Mix it to a crumbly mixture. 
    4. Add little water and mix to a stiff dough. 
    5. Keep it aside for five minutes.
    To make the aloo puris
    1. Take a small ball of the dough and roll it into a circle of four inch diameter.
    2. Heat oil in a pan, once the oil is heated slowly add the puri and fry on moderate heat.
    3. Flip it to the other side with the ladle, once it is done, remove on a tissue paper. 
    4. Serve with any pickle.

    Pin it for later:

    aloo puri
    aloo puri

    If you ever make this dish, take a picture and share with me @foodiejayashree on Instagram

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    Until next time, be happy and cheerful. Do try these recipes and let me know if you liked them.

  • Quick Open Sandwich

    Quick Open Sandwich

    This  open sandwich is tasty and easy to prepare. The topping can be made ahead, ideal as evening snack or for a light dinner. (more…)

  • How to make tasty green chutney

    How to make tasty green chutney

    Green chutney is one of the essential accompaniments with any evening snack. It is spicy, tasty and versatile in its use.

    Green chutney is perfect match for sandwich. It goes well with any paratha.  It makes a perfect accompaniment   with snacks such as  samosa, cutlets, kachori etc. It is quintessential for chats as bhelpuri and sevpuri. (more…)

  • Guest Post Series – Palak Paneer Wrap

    I am excited and happy as I start my guest post series on Evergreendishes. It’s been on my mind since a long time and did have many requests, but I was never ready then. Today, I have Palak Paneer Wrap by Sasmita. (more…)

  • Seekh Moong Kabab

    Kabab or kebab have been very popular these days. Though originated in Middle eastern Asia, they have now become popular world wide. It is usually pieces of meat or vegetables  binded together on  a skewer and grilled or roasted. But today, I find that they can be put on a skewer or made into flat round balls and  served.These make excellent starters and today I find them to be a guilt free food for us. Here is one healthy, Seekh Moong Kebab for you.

    When the theme of our blog hop was decided as “biryani and kebab” I really tried, searched and made my own versions by making a few changes. But, on the final day, I did post only one recipe and that was of Brown rice Biryani.

    Seekh moong kabab is healthy and tasty, something different from the usual routine. I have served it with tzatziki dip. You can also use mint chutney.

    Ingredients :

    • Split moong 1 cup
    • potatoes boiled 2
    • boiled peas 1cup
    • onion finely chopped 1
    • bread crumbs 1bowl
    • chilli powder 1 1/2 tsp
    • amchur powder 1/2 tsp
    • chat masala 1/2 tsp
    • salt
    • corn flour with water
    • oil

    seekh moong kebabs
    seekh moong kebabs

    Method :

    Boil the moong with one cup of water. Let all the water evaporate. You can mash it with the back of the ladle. Let it cool. Add the potatoes, onion , peas and all the other spice powders to it.

    Make balls of it, flatten it between palms and keep aside.

    Mix cornflour and water to a paste.

    Heat a skillet. I prefer using  Nirlep appliances, they last for a long time. You can check them.Take a patty dip it in the paste and put it on the skillet. Put some oil on it.  Allow to cook on both sides until golden brown in colour.

    Seekh moong  kabab is ready to serve.

    I love Nirlep appliances. They are one of the renowed manufacturers of non stick cookwares. They are of good quality and last for many years.

    seekh moong kebabs
    seekh moong kebabs

    A few other kabab recipes from the blog:

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  • Nawabi green cutlets

    Nawabi green cutlets

    It’s been sometime I have put any fried snack here. Summer has atlast vanished Now, the weather is good, it’s raining at times but pleasant. Loving this weather and the splendid climate ! Well, it’s hinting me to make some fried snacks to binge. Today, I present to you Nawabi  Green Cutlets. (more…)

  • Corn Capsicum Pizza in steps (quick recipe)

    Corn Capsicum Pizza in steps (quick recipe)

    aHolidays are here again. Time to indulge in sumptuous food, cakes, pies, tarts and all that our  heart wishes as Christmas is round the corner. Pizza and burger are the favourite of children, they can live on it the whole day, isn’t it? Let’s make pizzas at home and make them happy. Corn capsicum pizza is a tasty pizza that is finger lickingly good.

    This is a time saver post, pizza base are outsourced.

    corn capsicum pizza
    corn capsicum pizza

    Corn Capsicum Pizza

    Ingredients:

    • 4 pizza base

    For the topping: (vegetable mix)

    • 1 onion finely chopped
    • 2 tomatoes finely cut
    • 1 capsicum slit into small pieces
    • 1/2 bowl sweet corn kernels
    • 2 teaspoon oil
    • 1/2 teaspoon pepper powder
    • salt to taste

    For dressing:

    • tomato ketchup/ pizza ketchup
    • oregano
    • chilli flakes
    • pepper powder
    • cheese cubes/ mozrella/ pizza cheese

    Method:

    1. To prepare the vegetable mix, take oil in a pan, add the onions and saute for sometime. Then add capsicum and let cook for sometime. Once, it is slightly cooked, add the chopped tomato and allow to cook for sometime. Put the corn kernels and salt. Finally, add pepper powder, mix and remove from flame.
    2. To assemble, heat a skillet, put the topping side beneath on it. Heat it for some time.
    3. Smear some ketchup over it.
    4. Take the prepared topping and spread some over it. You need three to four spoon of it.
    5. Finally, top with cheese and put it on the skillet.
    6. Put some ghee around it and cover it with a lid.
    7. Allow to cook for sometime. The cheese should melt and the crust should be firm.
    8. Remove and put a little of the toppings, chilli flakes, oregano and pepper powder over it. Serve it immediately.

    corn capsicum pizza
    corn capsicum pizza

    Corn Capsicum Pizza
    Corn Capsicum Pizza

    corn capsicum pizza
    Evergreendishesdev

    Corn capsicum pizza

    Corn capsicum pizza is an easy to make  dish for the holiday season. It is the favourite of children, they just love it.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 1 hour
    Total Time 1 hour 15 minutes
    Servings: 4
    Course: evening snacks, party, Snack
    Cuisine: international
    Ingredients Method

    Ingredients
      

    • 4 pizza base
    For the topping (vegetable mix)
    • 1 onion finely chopped
    • 2 tomato cut into small pieces
    • 1 capsicum cut into bits
    • 2 teaspoon oil
    • 1/2 teaspoon pepper powder
    Other ingredients for seasoning
    • oregano
    • chilli flakes
    • pepper powder
    • mozrella cheese, pizza cheese grated
    • tomato ketchup

    Method
     

    1. To prepare the vegetable mix, take oil in a pan, add the onions and saute for sometime. Then add capsicum and let cook for sometime. Once, it is slightly cooked, add the chopped tomato and allow to cook for sometime. Put the corn kernels and salt. Finally, add pepper powder, mix and remove from flame.
    To assemble:
    1. Heat a skillet, take a pizza base, put the topping side beneath and warm it for sometime.
    2. Spread tomato ketchup.
    3. Then spread the prepared topping neatly over it. 
    4. Put cheese over it and put it over the skillet. Put a little ghee around it. Cover with a lid and allow to cook for sometime.
    5. The cheese should melt and the crust should be firm. Put the topping over it and serve.

    Cooking is all about the happy moments that you create with your loved ones. Kids will be happy to assemble the pizza toppings for you. Sometimes, life is better this way, isn’t it? If you have liked this post, do share it further. Appreciate all your likes and comments.

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