Every morning it is a dilemma what has to be served for the kids, before they leave for school. The time is quite early to have a heavy breakfast nor can they be sent with just a glass of milk. This sandwich can be easily made and served.
INGREDIENTS :
bread slices 12
butter 2tbsp
salt
pepper powder 1/4 tsp
carrot 1
cucumber 1
tomato 1
onion 1
fresh coconut 1 small bowl
green chilly 2
coriander leaves 1/2 bowl
mint leaves 1/2 bowl
METHOD :
Mix butter, a pinch of salt and pepper powder together in a bowl.
Grind coriander leaves, mint leaves, fresh coconut, green chilly and salt together . Avoid making it too hot.
Wash and cut veggies into round circles and keep aside.
Onions need to be cut into fine thin circles.
Now, take two slices of bread and smear the butter paste with a knife. Then apply some mint chutney on both the slices.
Keep veggies on one slice and close with the other.
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Palak Kofta Curry is a delectable side dish from North Indian cuisine. Dumplings of potato are dipped in a delicious spinach gravy, it makes a good side dish with roti and naan.
Spinach is one of the healthiest foods mentioned by the world health foods. It is rich in anti -oxidants and store house of nutrients.It consists of Vitamin K,Vitamin A, manganese,iron and Vitamin B2 and B6. One needs to include it on a regular basis in their diet.
Spinach can be used in various ways in our diet. Recipes with spinach are a good way to sneak in some nutrients for my family. Moreover, I love the versitality of spinach. I often make Alu Palak, and the delicious Dal Palak as accompaniments with chapathi. I had made a kebab and it had turned out delicious. I even used in making dry snacks such as Palak Sev.
Here is an accompaniment Palak Kofta Curry which you can use it with steamed rice or roti.
Palak Kofta Curry Recipe
Ingredients:
For the curry :
Spinach 3 clusters
onion 2
ginger 1 inch
green chilli 2
red chilli powder 1tsp
milk 2tbsp
cream 2 tbsp
coriander powder 1tsp
salt to taste
oil for cooking
For the koftas :
boiled potatoes 3
onion 1
green chilly 2
spinach leaves a few
ginger 1/2 inch
bread 2 slices
coriander leaves 2 tbsp
garam masala powder 1/2tsp
amchur powder 1/4 tsp
salt to taste
cornflour for binding
oil for shallow frying
Method :
For the spinach curry :
Blanch the spinach leaves. When cool grind to a paste.
Take oil in a kadai, add ginger, then put the onion pieces and saute it. As they turn pale, add the spinach paste. Allow to boil for a minute.
Add milk, coriander powder, garam masala powder, red chilly powder and salt.
Finally, stir the cream into it.
Let the flavours blend together.
For the koftas :
Kofta is usually made by deep frying in oil. But, I have adopted the healthier version of cooking and it is equally tasty.
Take a bowl and mash the potatoes. Add finely cut onions, a few spinach and coriander leaves which are chopped into bits. Grind the chilli and ginger together. Mix all the spicey powders along with bread and salt. Knead well. Make flat balls and keep aside. Make a paste of cornflour. Dip the kofta into and it and shallow fry on a skillet.
To serve:
Put the kofta in the curry just before serving.
Some quick notes for you :
Do not blanch the leaves for more than two minutes.
If you want to make a vegan dish, add almond milk instead of milk and avoid the cream. This also tastes good.
Garlic may be added for the curry. I have not added. Use ginger garlic paste and saute.
Palak Kofta Curry
Evergreendishesdev
Palak Kofta Curry
Palak kofta curry is a tasty accompaniment from North Indian cuisine. Guilt free, melt in the mouth koftas are dunked in a spinach gravy, makes a tasty treat with any meal.
Blanch the spinach leaves, keep aside a few for koftas.
When cool grind it to a paste.
Take oil in a pan, add ginger, saute for a while, then add onions.
As the onions turn pale pink, put the spinach puree. Allow to boil.
Add milk, coriander powder, red chilly powder, garam masala powder and salt.
Lastly, add the cream, let cook for sometime.
To make koftas
Take a bowl and mash the potatoes
Add finely chopped onion, spinach and coriander leaves to it.
Grind the ginger and chilli together.
Mix all the spice powders along with salt and bread to it.
Knead well.
Make flat balls and keep it aside.
Make a paste of cornflour.
Dip the balls in it and shallow fry on a skillet.
To serve:
Put the koftas in the gravy and serve immediately.
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Stuffed vegetables make great accompaniments. Although ,they involve a lot more efforts ,it is worth it. Stuffed bhendi is tasty and can be prepared for lunch.
Bhendi or ladies finger ,popular as okra to many is extensively used in our daily cooking. It is a wonderful vegetable filled with pyridoxine,minerals as vitamin A,B ,C and K also iron, manganese and potash. It is suggested that one needs to include more of this veggie in their diet to prevent alzeihmers. It is low in calorie and ideal for those with diabetics . Try to include in different. Here is the recipe of stuffed bhendi for you.
Ingredients:
A) To make you need
bhendi or ladies finger 1/2 kg
oil
Choose tender and small garden fresh bhendis for this vegetable.
B) To be ground to a paste:
onion 2
tomato 1
ginger 1/2 inch
green chilly 2
coriander 1/2 bunch
cumin 1/4 tsp
chilly powder 1 tsp
fresh coconut 1bowl
salt
Method :
Wash the okra and pat dry.
Trim the edges
Make a slit in the centre with a sharp knife.
Grind all the ingredients to a fine paste.
Slowly fill into it . Take care, as you may break open it further.
Keep aside.
Repeat for all the bhendi
Heat oil in a kadai.
Slowly add the stuffed bhendi and let cook on a slow flame.
I found on my blogging friend VidyaLakshmi Chandrahasa’s website www.akshaypatre.com the kind of vegetable that we usually make and thought of sharing it here :
Idli are an all time favourite for many of us. I love making this one, as they are soft and supple. There may be a variation in other recipe as this is modified by me.They make an ideal breakfast with sambar and chutney. Why is this named as “Chennai Idli” ? Chennai is a place in South India,it is the capital city of the state of Tamilnadu. It is here, they were first made and was very famous for these soft and supple idlis. Hence the name as “Chennai Idli”
Soak urad dal seperately in cold water for two hours.
Grind both of them seperately with adequate quantity of water. Later ,mix both together.
Now, rinse the semolina in water for sometime. Mix into the ground batter.
Keep in a warm place to ferment for 8 hours.
Add salt, mix and and make idlis the usual way, in a steamer.
Serve with coconut chutney and sambar and a dollop of butter if you wish !
Just a note :
Idli rice is a different kind of rice, which is used in making idlis and dosas. It is partially brown and smaller in size. Here, in south india, it is called as salem rice.
Black eyed bean makes a good accompaniment with chapati or jowar roti. Dried ones need soaking while the fresh ones can be cooked instantly.
Daily cooking needs some planning and I find beans to be useful in some way, either as a quick or soaked stir fry. I tend to make them quite often as they are rich in nutrients and loved by all. Black eyed bean, known by the name as “alasande ” in kannada makes a good accompaniment with jowar roti or chapati. It is used in various dishes as sambar and fried dumplings. Here is one kind of accompaniment that is often made at home.
Ingredients that you need are
Black eyed bean 2cups
Onion 2
Coriander 1/2 bunch
Ginger 1 inch
Green chilly 4
Cumin 1tsp
Oil 1 tbsp
Salt to taste
Method :
Soak the black eyed beans for half an hour.Cut the onions finely and keep aside. Pressure cook them. Grind coriander leaves,ginger and green chilly to a fine paste. Take oil in a kadai, add cumin, turmeric powder and asafoetida. As cumin splutters add onions and saute till light pink. Now,add the paste and salt to it . Let cook for a minute. Add the cooked beans along with the water. Let boil to get a thick consistency.
Handy hints:
Adding the water content ensures all the vital nutrients are regained.
Two cloves of garlic may be added while grinding the paste.
Grind coriander leaves,ginger and green chilly to a fine paste.
Take oil in a kadai, add cumin, turmeric powder and asafoetida. As cumin splutters add onions and saute till light pink.
Put the paste along with required amount of salt to it. Let cook for a minute.
Put the boiled beans to it, boil for sometime, until you reach the required consistency.
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Dal is essential in Indian cooking and forms the main course of our meal. This is an accompaniment of the traditional kind, to those who love the southern style of cooking. This dish is always liked by the older members of the family as it is passed through generations.
The ingredients that you need are:
turdal cooked 1 cup
tomatoes 3
chilli powder 1tsp
sambar powder 1tsp
tamarind pulp a small cup
salt to taste
oil 2tsp
mustard seeds 1/2 tsp
asafoetida 1/4 tsp
turmeric powder 1/4tsp
relished by all
Method :
Wash and cut the tomatoes.
Take oil in a pan and add the mustard seeds. As they crackle, add the asafoetida,turmeric powder and tomatoes and salt. Sprinkle some water and close the lid.
When done,add the cooked dal to it. Let boil.
Now add the tamarind pulp,sambar powder and chilly powder to it. Keep on a low flame and simmer for five minutes.
Serve hot with rice.
Handy hints:
Tamarind pulp is extracted by soaking the tamarind in water for sometime.
Tur dal is evenly cooked by adding some turmeric powder to it.
Cabbage pakoda are crispy and tasty. They are ideal with a hot cup of tea. It is vegan, no onion garlic dish. It is ideal to serve with a festive platter.
A typical South Indian platter consists of a payasam, chutney, pickle, two kind of stir fry, dal made with green leaf or sambar, rasam, sweet such as holige with a dollop of ghee, or any other kind, lemon rice and fritters as bhajiya along with papad. The meal ends with curds rice.
Cabbage pakodas are crispy and tasty. They are vegan and may be made as gluten-free by opting out asafoetida. You may also use a gluten-free asafoetida..
To make good pakodas, use a cabbage that is green in colour. Shred the cabbage finely. You may add a little bit of cumin or ajwain. They not only lend a good flavour but also aid in digestion.
platter of cabbage pakoda
Cabbage Pakoda Recipe :
Ingredients :
1 small cabbage
1 cup gram flour
1 tablespoon rice flour
1/4 teaspoon asafoetida
1/4 teaspoon turmeric powder
salt to taste
1/2 bunch coriander leaves
Method :
Cut the cabbage finely into long slender shredding. Immerse in cold water and put it in a colander.
Take a wide bowl, add the cabbage and salt and keep it aside for ten to fifteen minutes.
After sometime remove the cabbage from the water and put it in a colander for sometime.
Now, put it in a bowl and add salt to it. Keep it aside for fifteen minutes.
Now, add chilly powder, turmeric powder and asafoetida to it. Mix it. Add gram flour and rice flour. Mix well.
Heat oil in a pan. Take small ball of the mixture and slowly let some into the pan. Put around eight to ten (depends on the size of the frying pan)
Deep fry on moderate heat. After sometime, turn it to the other side. Once it is done, remove them on a plate with tissue paper.
Repeat for the rest of the batter.
cabbage pakoda
About the event :
An old post got a makeover, sending this to Foodies_Redoing Old Post No 174. Participating after a long time, an old post got updated on 24/4/2026.
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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
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
Method :
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 makes a good accompaniment with chapati and phulka. Preparing it in microwave is guilt free recipe.
Mash the potatoes. Add the spice powders and salt to it. Cut the coriander leaves and mix it.
Take a portion of the filling and stuff it inside a capsicum. Repeat for the remaining.
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.
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This is one of the rice dishes that I prepare quite often as it is easy and one of the favourites of my children. The first time I ate this at one of my friends place.It was mildly fragrant and was delicious. Soon, I laid my hands on it as I always prefer easy and tasty cooking.
I remember as kids we loved munching snacks ,more so during holidays with a bowl of fried crunchies watching our favourite serial. Fried peanuts coated with gramflour were one of the favourites. It’s holidays again and we fret. Well, time moves away in a jiffy and so shall these two months. Lets enjoy the vacations!
Here is a tasty snack loved by one and all.
The ingredients that you need are:
250 gms of groundnuts
125gms of gram flour
1tsp of rice flour
a pinch of asafoetida
a pinch of turmeric powder
2 tsp of chilli powder
salt to taste
oil for frying
Method:
Take a wide bowl and mix all the ingredients with very little water. The peanuts need to be coated with the batter, hence use water sparingly. Keep aside for ten minutes.
Take oil in a kadai and allow to heat. Slowly pour a little batter into the oil . Allow to cook on a slow flame until golden in colour. Remove and put them on tissue paper. When cool, store in air tight containers. Makes a good evening snack with tea.
We as parents, need to give our attention to our children and help them to fare well in exams. I came upon a wonderful book and thought I would share with you all. It is of speed study techniques and can be accessed on the link below:
