Aloo Pudina Sandwich

Aloo Pudina Sandwich is a delicious twist on the classic aloo sabzi, as a quick and comforting toast sandwich. Soft, spiced mashed potatoes are blended with fresh mint leaves, adding a burst of freshness to the familiar flavors. Sandwiched between slices of bread and lightly toasted, this easy recipe makes for a perfect snack or breakfast—simple, flavorful, and irresistibly satisfying. 

Ingredients

• 2 cups boiled grated potatoes

  

  Aloo Pudina Sandwich

  
  
• 1/2 cup-pudina washed & finely chopped
• 1.5 tsp- garam masala
• 1 tsp-kitchen king masala
• 8 Bread slices 
• Butter
• Salt
• Green Coriander Chutney
• Ketchup

Method:  

Aloo Pudina sabzi- In a pan, add oil, add jeera,  add the mashed potatoes fry well , add the chopped pudina leaves, add the masala powders, salt and mix well. 

Take bread, apply butter and  green chutney, smear the aloo Pudina stuffing, add some chaat masala, cover with another chutney-butter spread bread. 

Grill in toaster. 

Serve Aloo Pudina Sandwich hot with chutney or ketchup.

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'Tough times never last, but tough people do.' Robert Schuller

Gobi Matar Sabzi

Gobi Matar Sabzi is a classic North Indian vegetable dish made with cauliflower (gobi), green peas (matar), and everyday spices. This easy homemade sabzi is quick to prepare, healthy, and perfect for a comforting lunch or dinner. It pairs well with roti, paratha, and is a great option for a simple vegetarian meal.

 Ingredients:

• 

  Gobi Matar Sabzi

  Cauliflower, medium – 1 
• (cut and cleaned well)
• Potatoes –2 chopped
• Cumin seeds – 1 tsp
• Steamed Peas-1 cup
• Ginger-garlic paste – 1/2 tbsp
  
• Onion-1 finely sliced
• Tomato chopped – 1
• Red chilly pwd – 1/2 tbsp
• Sabzi Masala -1 tsp
• Turmeric pwd – 1/2 tsp
• Garam masala – 1 tsp
• Green chillies-1-2
• Dhania Jeera pwd – 1 tsp
• Oil – 2 tsp
• Salt as per taste

Others

1 Onion chopped

2 tomatoes chopped

2 Green Chilies

few Cashew nuts/ Almonds 

Method

Roast the items mentioned under others. Once cool, grind all the items mentioned above under "Others" Next take oil in kadai, fry the cauliflower florets and potatoes well. Keep it aside. Next add oil in a pan, add the cumin seeds. add the chilly powder, garam masala ,ground paste and let it cook , keep stirring. Next add the onions and tomatoes and fry. Add the green peas and mix. Add the roasted veggies and mix. Add water to form gravy. Cook till for 5-7 mins.. Add salt and mix. Add cream. Stir. Serve Gobi Matar Sabzi hot with roti of your choice.

Adjust salt and spices as per your taste and preferences.

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"Most folks are as happy as they make up their minds to be". Abraham Lincoln 

Pudina Sevai

Mint Sevai, also known as Pudina Sevai, is a light, fragrant South Indian dish that brings together fresh mint, subtle spices, and soft sevai in the most comforting way. Perfect for quick breakfasts, this recipe is all about fresh flavors and effortless cooking.

Ingredients:

1. 

   Pudina Sevai

   Vermicelli / sevai- 1 cup
2. Water - 2 cups
3. Capsicum-1 cup chopped
   
4. Pudina/Mint leaves-1 cup
5. Green chillies-6-7
6. Curry leaves-few
7. Oil-1-2 tbsp
8. Mustard-1/2tsp
9. Jeera-1/2tsp
10. Channa dal-1tsp
11. Urad dal-1tsp
12. Hing- a pinch
13. Turmeric-a pinch
14. Fresh coriander-few
15. Salt to taste
16. Freshly grated coconut-1/2 cup (opt)

Method:  Grind Pudina leaves, chilies without water in a mixer. Boil water. Heat oil in a pan add mustard, jeera when they begin to splutter add chana and urad dal fry about 2 minutes until light brown. Next add chopped  green chilies, capsicum, hing, curry leaves, and fry well. Once done add sevai ,salt and mix well next add the boiling water slowly. Stir until all the water is gone.  Close the lid and simmer for 8 to 10 minutes. Garnish with coriander leaves and coconut and serve Pudina Sevai hot.

Check other interesting recipes made from Pudina

"There are no secrets to success. It is the result of preparation, hard work, and learning from failure". Colin Powell 

Methi Matar Malai Ver II

Methi Matar Malai is a rich, gravy side dish for hot parathas/rotis, truly tasty. A exotic combination of fresh fenugreek leaves and Peas blended with spices and cream. This version is with tomatoes. It is equally tasty! 

If you’re craving a spicy and creamy dish that brings together the goodness of fenugreek leaves and green peas, then Methi Matar Malai is the perfect choice for you.

Ingredients

Green Peas - 1 cup 

Methi Matar Malai Ver II

Fenugreek leaves (Methi) - 1 bunch

cleaned and chopped

1 tbsp Cream

2 tomato pureed

1/2 tsp jeera

1/2 tsp Chilly powder

1/2 tsp dhani jeera pwd

1/2 tsp Sabzi Masala
1/2 tsp Garam masala

1 tbsp Butter

Salt - to taste

Others

1 Onion chopped

2 Green Chilies

few Cashew nuts/ Almonds 

1 tsp Ginger garlic paste

Cinnamon-little

Cloves - 3

Cardamom-1

Method

Grind all the items mentioned above under "Others" into fine paste. Clean and chop Methi leaves. Add butter in a pan, add the cumin seeds. Add the chilly powder, garam masala ,ground paste and the tomato puree and let it cook , keep stirring. Add the green peas, methi leaves and cream. Cook till the gravy thickens .Serve Methi Matar Malai gravy hot with roti of your choice.

With its warm, aromatic spices, this dish is a favorite during the cooler months, offering a wonderful balance of flavors that make every bite an absolute delight. Whether you serve it with naan, roti, or steamed rice, Methi Matar Malai is sure to become a family favorite!

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'Accept responsibility for your life. Know that it is you who will get you where you want to, no one else' Les Brown.

Aloo Matar Pulao

Aloo Matar Pulao is an easy one-pot rice recipe made with basmati rice, potatoes, green peas, and aromatic Indian spices. This simple vegetarian pulao is perfect for busy weeknights, lunch boxes, or a quick Indian dinner. Cooked in a single pot, this easy Indian rice dish is flavorful, comforting, and requires minimal effort with maximum taste, loved by kids too. Enjoy.

Aloo Matar Pulao

Ingredients 

• Basmati Rice - 1 cup
• Frozen or fresh green peas - 3/4 cup
• Potatoes 2 -chopped
• Onion - 1 thinly sliced
• Green chilies 1-2 chopped
• Cloves - 2
• Cinnamon - 1 stick
• Cardamom seeds - 2
• Bay leaves-2
• Jeera- 1/2 tsp
• Cashews - few
• Ghee / oil - 1 tablespoon
• Pulao Masala-1 tsp (opt)
• Salt to taste

Method-Rinse and soak the basmati rice for 1/2 hour. In a pressure (rice) cooker, add the ghee  add the jeera, bay leaves, cloves, cardamom, cinnamon and fry. Next add onions and fry it for a while. Add chilies and fry well. Add the peas, salt and sauté. Add chopped potatoes. Add the soaked rice and mix well. Add required quantity of water, cover and cook. Once done fluff it with fork or large spoon. Garnish with  fried cashew nuts. Serve Aloo Matar Pulao hot with raita.

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'Love all, trust a few'. William Shakespeare.

Capsicum Paddu

Capsicum Paddu or Appe or Paniyaram is a yummy recipe made from left over Dosa-Idli Batter using the Paddu tava. An easy and delicious, gluten-free breakfast or snack recipe.  A perfect bite-sized burst of flavor that's both healthy and delicious.

Capsicum Paddu Recipe | Soft Capsicum Gundponglu Recipe (Karnataka Style)

Capsicum Paddu

Ingredients

Dosa Batter-2.5 cup
Salt as per taste
Few Coriander leaves 
Green chillies-2-4 chopped
Chopped Capsicum
Cumin seeds-1/2 tsp
Peanuts- few (optional ) 
Oil as required for making paddu

Method:  

Finely chopped capsicum. Add the above mentioned items except oil along with capsicum into the dosa batter and mix well. Next apply oil to the paddu tava and pour the batter in the holes of tava and keep it on low flame. Cover. Once done turn it over and cook the other side. 

Serve Capsicum Paddu hot with chutney or sauce or enjoy just like that.

Frequently Asked Questions – Paddu Recipe (inputs from web)

What is Paddu called in Karnataka?
Paddu is commonly called Gundponglu in Karnataka and is made using fermented dosa or idli batter.

Why are my paddu hard?
Paddu can turn hard if the batter is too thick or if they are overcooked. Use a flowing, well-fermented batter and cook on medium heat.

Can I make paddu without eno or baking soda?
Yes. Traditional Karnataka paddu relies on proper fermentation for softness and does not require eno or baking soda.

Which batter is best for paddu?
Well-fermented dosa batter or idli batter works best for making soft paddu. Slightly sour batter gives the best taste.

Is paddu a healthy breakfast?
Yes. Paddu is a healthy Karnataka breakfast recipe when made with fermented batter, as fermentation improves digestion and nutrient absorption.

If you enjoy traditional Karnataka breakfast recipes, you may also like:
👉 Dosa recipes
👉 Idli varieties
👉 Chutney recipes

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"Do not dwell in the past, do not dream of the future, concentrate the mind on the present moment". Buddha 

Shahi Aloo Matar

Shahi Aloo Matar is a delicious and flavorful side dish that goes perfectly well with Indian Breads or rice. A combination of soft potatoes and rich cashew and fresh green peas in spicy  tomato blend make this one tasty gravy.

 
Let’s dive into the  Shahi Aloo Matar

recipe  

Shahi Aloo Mutter

• Ingredients
• 1 tsp jeera
• 1 bay leaf
• 1/2 tsp dhania-jeera pwd
• 1 tsp red chili powder 
• 1 tsp garam masala
• 1 tsp sabzi masala
• 1 cup peeled potato cubes  
• 1 cup Fresh green peas-steamed
• coriander leaves, to garnish 
• Oil-3 tbsp
• 1 tbsp cream
• few roasted cashews

To Grind 
• Few cashews (soaked in water)
• 1-2 Green Chilies
• 1 small elachi
• 1/2 inch cinnamon
• 1 cup chopped tomato 

Method- Soak cashews for 1/2 hr. Next, In a kadai, add oil and roast the cubed potatoes well, keep it aside. Next in kadai, add the items mentioned under to Grind. Roast well. Let it cool. Next grind all the items into fine paste. Add oil in a pan, add the cumin seeds. Next add the chilly powder, garam masala, ground paste and keep stirring. Next add fried potato cubes. Add steamed peas. Add salt, and mix well. Top it up with cream and roasted cashews. Cook till the gravy thickens. Serve Shahi Aloo Matar hot with Indian Bread of your choice.

This gravy is a delightful and comforting dish that combines the goodness of potatoes, peas, and cashews in a rich and flavorful curry. It’s perfect for any occasion, whether it’s a weeknight dinner or a special meal for guests. Pair it with warm naan, parathas, roti, or steamed rice, and you’ve got yourself a satisfying meal that everyone will love. 

Give this recipe a try !

Adjust the spice and salt as per your preferences.

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'Accept responsibility for your life. Know that it is you who will get you where you want to, no one else' Les Brown.

Palak Peas Sevai Upma

Palak Peas Sevai Upma / Spinach Peas Vermicelli Upma is a quick and easy South Indian Breakfast recipe. Blending spinach gives a beautiful green sevai that’s wholesome, and with peas it is full of fresh flavors. This dish brings together everyday ingredients in an easy, nourishing way, perfect for busy mornings or when you want a healthy twist on classic vermicelli.

Palak Peas Sevai Upma 

Ingredients 

• 2 cups vermicelli
• 1 cup Spinach chopped
• 1 cup peas steamed
•  6-7 green chilies finely chopped
•  curry leaves-few
•  1 tbsp oil
• 1 tbsp peanuts
•  ½ tsp mustard
•  1 tsp urad dal
•  1 tsp chana dal
•  1/2 tsp jeera
•  Salt -for taste
•  Water-as needed
• 3 tbsp grated coconut
• Chopped Coriander Leaves
•  Hing-pinch
•  Turmeric-pinch

Method:   Blanch the spinach and grind it into a paste. Add oil in a pan, roast the vermicelli well and keep it aside. Next add oil, add peanuts and fry well, remove and set it aside, next mustard seeds, followed by urad dal, chana dal ,and jeera, hing, green chilies, curry leaves, turmeric and sauté well. Add spinach paste, steam peas, salt, and reduce the flame let it simmer for 2-3 mins. Next add the vermicelli and add boiled water. Cook till the water evaporates. Mix well. Add the peanuts and mix. Garnish with coconut and coriander leaves. Serve Palak Peas Sevai Upma hot.

Adjust salt and chilies as your taste and preferences.

Spinach or Palak provides healthy nutrients and is rich in iron, vitamins and minerals. It is   important for overall health including skin, hair etc. It is one of the immunity booster foods.

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"Nothing happens unless first we dream." Carl Sandburg

Toor Dal Dosa

Toordal Dosa is a protein rich dosa. Made with soaked Togari bele or toor dal and rice with spices and coconut this dosa is tasty and delicious.

It’s healthy, crispy, and perfect for breakfast, dinner, or even a lazy weekend brunch. Pair Togaribele Dose with your favorite coconut chutney or spicy tomato chutney for a wholesome, satisfying South Indian meal.

Toor Dal Dosa

🥣 Ingredients

• ½ cup Chiroti rava (fine rava / sooji)
  
• 1/2 cup rice (soaked) 
• ½ cup toor dal (soaked)
• 1–2 tsp jeera (cumin seeds)
• Salt – to taste
• Red chilies-3-4
• coconut- 1/4 cup
• Pepper-1/2 tsp
• Water – as needed for batter

👩‍🍳 Method

1. Grind soaked toor dal, rice, jeera, coconut, pepper corn, red chilies.

2. In a mixing bowl, add the batter, add rava, and salt and mix well.

3. Gradually pour in water and mix well to form a smooth, dosa batter.

4. Let the batter rest for 15–20 minutes.

5. Heat a tava or skillet on medium flame. Grease lightly with oil.

6. Pour the batter and spread it evenly in a circular motion.

7. Drizzle a few drops of oil around the edges and cook until crisp and golden brown.

8. Flip and cook the other side.

Serve Toor Dal Dosa hot with chutney, sambar, or enjoy it plain.

💡 Tips

• For extra crispiness, make the batter slightly thin.

• Adjust salt and spice levels to your preference.

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We are made wise not by the recollection of our past, but by the responsibility for our future." George Bernard Shaw 

Crispy Beetroot Tikki

Crispy Beetroot Tikki is made from beetroot blended with Indian spices. It is a delicious, healthy and nutritious recipe. Kids will love this colorful snack. This is a fried version.

Packed with the goodness of beets, rich in antioxidants, vitamins, and minerals, these Tikkis not only tantalize your taste buds but also nourish your body. 

So, let’s dive into this colorful recipe and bring a healthy and delicious twist to your kitchen!

Ingredients:

1 big Cup boiled and shredded Beetroot
1/2 cup carrot grated

1/2 cup finely chopped onions

Crispy Beetroot Tikki

1 tbsp roasted Besan
1 tsp Jeera
2 tsp Garam masala pwd
1 tsp Chaat masala
1tsp Amchur pwd

1 tsp Sabzi Masala

few Cashews pieces

chopped coriander leaves

1-2 Green Chilies
Salt as per taste

Oil for frying

Shredded bread pieces

Binding

Semolina/ Rava

Bread Crumbs

Method:

 Pressure cook beetroot and carrot. Once cool, shred the same. Remove the excess water. Add the remaining items mentioned above. Mix it well. Make tikkis of any shape you like. 

I have made round ones.

  

Carefully layer it over rava so it gets coated well. 

Place it aside. Heat oil in a kadai. Slowly fry the tikkis till fully done on both sides. Serve the beetroot tikkis hot with chutney and sauce. Enjoy!

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What you to do every day matters more than what you do every once in a while'.(The Power of Habit) 

Dahi Simla Mirch Masala

Dahi Simla Mirch Masala – A Quick & Delicious Side Dish

Dahi Simla Mirch Masala is a simple and flavorful dish prepared with capsicum, curds, and aromatic spices. It pairs wonderfully with chapati, phulka, or rice.

What is Dahi Simla Mirch Masala?

Capsicum (Bell Pepper / Simla Mirch) blends beautifully with curd and spices. This quick sautéed dish gives a creamy, tangy, and mildly spicy flavor profile.

Ingredients

• Capsicum (Bell Pepper) – 2, finely sliced

  

  Dahi Simla Mirch

• Onion – 2, finely sliced
• Besan (Chickpea Flour) – 2 tsp
• Roasted peanuts, crushed – 2 tsp
• Thick curds (Yogurt) – 3 tbsp
• Oil – 3 tbsp
• Salt – as needed

Seasoning

• Mustard seeds – 1 tsp
• Cumin seeds (Jeera) – 1 tsp
• Hing – a pinch
• Urad dal – ½ tsp
• Chana dal – ½ tsp
• Turmeric – a pinch
• Curry leaves – few
• Green chilies – 1–2 finely chopped
• Dhaniya-Jeera powder – ½ tsp
• Rasam powder – ½ tsp
• Sabzi Masala – 1 tsp

Method

1. Heat oil in a pan on medium flame and add mustard seeds, cumin seeds, hing, urad dal, chana dal, turmeric, curry leaves, and green chilies.

2. Once they splutter, add sliced capsicum and onion. Sauté until soft.

3. Add besan, roasted peanuts, dhaniya-jeera powder, rasam powder, and sabzi masala. Cook on low flame for 5 minutes.

4. Add salt and thick curds. Mix well and cook for just 1 minute. Do not overcook after adding curds.

5. Serve hot with chapati or rice.

Adjust spice levels as per your taste.

Explore more Capsicum / Simla Mirch recipes.

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What you to do every day matters more 
than what you do every once in a while'.(The Power of Habit) 

 

TogariKayi Kurma

Togari Kayi Kurma is a flavorful South Indian curry made with fresh pigeon peas (togari kayi in Kannada), coconut, and a fragrant blend of spices. This traditional Karnataka-style kurma is especially popular during the winter season, when fresh togarikayi (tender pigeon peas) are in abundance.

In many Karnataka households, Togari Kayi Kurma is a cherished seasonal delicacy  a comforting reminder of the harvest months. Packed with protein, fiber, and traditional South Indian flavors, it’s both nutritious and delicious. 

Ingredients

• Togarikalu– 1 cup

• 

  TogariKayi Kurma

  (cooked )
• Tomatoes-1 cup (chopped)
• Boiled Potatoes-1 cup chopped
  
• Dhania Jeera pwd-1/2 tsp
• Bhath Pwd-2 tsp 
• Oil-1-2 tsp
• Salt-for taste
• Cumin seeds -1/2 tsp
• Coriander leaves-few

For grinding:

Half cup grated fresh coconut, 

5-6 cashews, 

1tbsp khus khus,  

1 tbsp fried gram

1 Green Chilly

1/2 tsp jeera

1 Onion chopped

1/2 inch cinnamon

1 clove

Grind these into fine paste adding very little water and keep aside.

Method-

In a pan, prepare the seasoning with oil , mustard, jeera, chana dal, Urad dal, Hing, curry leaves.. Add chopped onion, tomatoes and fry well. Next add the cooked Togarikayi. Stir well. Add little water, cover and let it cook for 10 mins. Next add the ground paste to the gravy and mix well.. Cover and let it cook for 5-10 mins. Keep stirring. Once done, add salt and mix well. Add the chopped coriander leaves, a spoon of thick creamy curd and mix. Let it simmer for 5 mins. Serve this TogariKayi Kurma hot with Chapati/ Paratha or enjoy with rice.

Whether served with rice, roti, or parotta, it offers a satisfying and wholesome meal. With its blend of aromatic spices and creamy texture, and goodness of freshly shelled pigeon peas this Kurma is a true delight!  Enjoy ! 

Adjust the spice and salt as per your taste and preferences.

 

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What you to do every day matters more 
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TogariKayi Idli

Togari Kayi Idli Recipe | Soft Vegetable Idli with Fresh Pigeon Peas

Give your regular idli a seasonal makeover with this Togari Kayi Idli recipe, a soft, fluffy, and flavorful variation made using fresh pigeon peas (togarikayi / tuvar beans). Similar to popular Avarekayi Idli or green peas idli, this version adds a gentle nuttiness and vibrant color from the tender beans. Rich in protein and fiber, Togari Kayi Idli makes a wholesome breakfast or snack that celebrates the essence of South Indian home cooking. Serve it hot with coconut chutney or spicy sambar for a comforting, nutritious meal. 🌿

TogariKayi Idli

Prep Time :10 mins
Cooking Time:  20 mins
Total Time: 30 mins

Category: Breakfast
Author: Smishri
Servings : 4

  
Ingredients : 

• Idli Batter -3 cups
• Green TogariKayi  steamed: 1/2 cup 
  
• Shredded Carrots-1/2 cup
  
• Green chilis : 1 or 2, chopped
• Coriander leaves : few chopped
• Mustard seeds : 1 tsp.
• Curry Leaves : 5-6 nos.
• chana dal:1/4 tsp
• Cashews nut-few
• urad dal:1/4 tsp
• Salt to taste
• oil:1/2 tsp

Method-   In a pan, heat oil. Prepare seasoning with curry leaves, mustard seeds, chana dal urad dal, green chilies once done pour it in the idli batter. Next add chopped coriander leaves, steamed TogariKayi  salt to the batter and mix well. Add chutney pwd and mix. Set for 5 mins.

Apply oil onto the idli plates and pour the batter in a spoon. Steam it in pressure cooker for 15-20 mins on medium flame. 

Serve TogariKayi Idlis hot with ghee, chutney or saagu.

Idlis are gluten free, rich in probiotics making it a great option for breakfast or as light meals!

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We are made wise not by the recollection of our past, but by the responsibility for our future." George Bernard Shaw 

Capsicum Sandwich 3

Capsicum Sandwich 3 is simple and easy to make. Enjoy as a quick snack or mini dinner.  

           Capsicum Curd Sandwich

Ingredients

• Dahi Capsicum Sabzi
• a few chopped coriander leaves
  
• Sandwich masala 
• 8 Bread slices 
• Butter
• Salt
• Green Chutney
• Ketchup

Method:

Take bread, apply butter and  green chutney, add the capsicum mix ,add some sandwich masala, cover with another chutney-butter spread bread. Place it on the tava. Add butter and toast it well till it becomes golden  brown.

Serve Capsicum Sandwich hot with chutney or ketchup. 

You can also add cheese to make it more tastier.

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Masala Veggie Quesadilla

Give your weeknight dinner a flavorful twist with this Indo-Mex fusion favorite. Soft rotis instead of tortillas, folded around a spiced Indian stir-fry veggie mix, shredded cheese, and a drizzle of vibrant mint chutney. Each bite delivers warm masala aromas, crisp-golden edges, and a refreshing taste, comfort food with a delicious desi flair- Masala Veggie Quesadilla !!

Ingredients 

• Capsicum (Bell Pepper) – 2, finely sliced 

  

  Masala Veggie Quesadilla

• Onion – 2, finely sliced
• Tomato-1 chopped
• Roasted peanuts, crushed – 2 tsp
• Lemon Juice
• Oil – 3 tbsp
• Salt – as needed
• Mustard seeds – 1 tsp
• Cumin seeds (Jeera) – 1 tsp
• Turmeric – a pinch
• Curry leaves – few
• Green chilies – 1–2 finely chopped
• Dhania-Jeera powder – ½ tsp
• Sabzi Masala – 1 tsp
• Cheese Shredded
• Tomato sauce
• Pudina Chutney
• Wheat Rotis fresh

Method

Heat oil for in a frying pan over moderate heat. Add mustard seeds, jeera. Once done add capsicum, onion, tomato and sauté well. Once done add the masala pwds to capsicum and stir-fry over low heat for 5 - 7 minutes till capsicums are tender. Add salt and mix well. Let it cool.  Make rotis.

How to Assemble the Masala Veggie Quesadilla

1. Heat a tawa or pan on medium. Place the roti on it for 10–15 seconds on each side so it becomes soft and pliable (not crispy yet). Place it aside. Next, Spread a thin layer of mint chutney over the roti. Sprinkle cheese over the chutney. Add the masala veggie filling and spread it evenly. Top with a bit more cheese. Fold the roti in half, pressing gently so the filling is sealed inside.

2. Cook the quesadilla by heating a pan with a few drops of oil or butter. Let it cook on medium heat for 2–3 minutes until it becomes golden and crisp, then flip and cook the other side until the cheese melts and the edges turn perfectly crispy. 

3. Once done, let it rest for about 30 seconds, then slice it into 2 wedges using a sharp knife. Serve the quesadilla hot with your favorite dips-mint chutney, ketchup.

Adjust spice levels as per your taste. 

Explore more Capsicum / Simla Mirch recipes.

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What you to do every day matters more 

than what you do every once in a while'.(The Power of Habit)