Spinach Capsicum Sandwich

A delicious and wholesome sandwich packed with vibrant flavors! 🥪🌿 The Spinach Capsicum Sandwich brings together crunchy, juicy capsicum, refreshing spinach chutney, and cheese, all perfectly seasoned with aromatic spices. It’s a quick, flavorful, and satisfying snack that’s perfect for breakfast, a light lunch, or an evening bite.

Ingredients Capsicum (finely chopped) - 1/2 cup Spinach Capscium Sandwich Spinach chutney Onions (finely chopped) - 1/2 cup Pepper pwd - 1/2 tsp Green chilies (finely chopped) - 2 Salt - to taste Italian seasoning - to taste Chaat masala - to taste Butter Bread Mozzarella Cheese

Method: In a bowl, add chopped capsicum, onions, spinach chutney, green chilies, salt, pepper powder and seasoning. Mix it well. Next, add mozzarella cheese and mix it again. Take a bread slice and apply green chutney and butter. Place this mix on the bread slice and cover with one more bread slice. Toast it in the toaster. Serve this Spinach sandwich hot with tomato ketchup.                     Thanks for stopping by..

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"We cannot become what we need to be by remaining what we are." Max de Pree

Spinach Dosa / Palak Dosa

Spinach Dosa / Palak Dosa is a healthy, nutritious and filling breakfast. This is a spicy version. Easy to make and enjoyed hot.  A mix of dosa batter with goodness of spinach to give the perfect flavoured, crispy and spicy crepes.

 

Ingredients:

Spinach Dosa / Palak Dosa

• Dosa batter 
• Salt as per taste
• Oil
• Jeera-1 tsp

To Grind

• Green chilies-3-4
• Coconut-2 tbsp
• Tamarind juice - 1 tbsp
• Fresh Coriander leaves-1/4 cup
• Spinach-1 cup
• (washed and blanched)

Method: 

To begin with grind in mixer the items mentioned in grinding with little water.  Add to the dosa batter. Add salt, jeera. Mix well. Make dosas. Serve Spinach Dosa / Palak Dosa hot with butter or ghee.

(the dosa is spicy and can be enjoyed like that only ) however you can still enjoy with Chutney powder or chutney also.

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


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'The only way to do great work is to love what you do' Steve Jobs

Palak Chutney / Spinach Chutney

Palak Chutney is yet another vegetable based chutney that can be enjoyed with Dosa/Idli or Chapati. This is easy and spicy -a non coconut based chutney.

 Ingredients:

• 1 cup Spinach cleaned chopped

  

  Palak Chutney / Spinach Chutney

• 1/4 cup Peanuts roasted
• 1 tbsp. Oil
• 4-5 Green chillies
• 1 tsp tamarind paste
• Salt to taste

Seasoning

• 1/2 tsp Mustard
• 1 tsp Chana dal
• 1 tsp Urad dal
• Few Curry leaves
• Hing-pinch
• 1 tbsp Oil

Method: Roast the peanuts and keep it aside. Next blanch spinach. Roast the peanuts, chilies well. Next grind blanched palak with peanuts, tamarind paste into chutney. Season with mustard seeds, hing, chana dal, urad dal and curry leaves. Add salt and mix. Enjoy Palak Chutney with dosa, idlis or Indian Breads.

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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.

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

Coconut Curry leaves Chutney

🌿 Curry Leaves Chutney – A Simple, Flavorful & Nourishing Side

If you’ve grown up in an Indian kitchen, chances are the aroma of curry leaves or Karibevu (in kannada) sizzling in hot oil is pure nostalgia. 

I started making this chutney as a quick side for dosa and idli, but now it has a permanent spot in my fridge. It’s bold, a little tangy, and has that unmistakable depth of flavor that only fresh curry leaves can bring.  Beyond the taste, curry leaves are loaded with iron and folic acid, anti-oxidants great for immunity!

 

Ingredients:

• Curry leaves( Karibevu ) -1/2 cup

  

  Coconut Curry leaves Chutney

  
  
• (cleaned)
• Grated fresh coconut 1/2 cup
• Chana dal 3-4 tbsp
• Tamarind juice 2 tbsp
• Ginger 1/2 in
• Green chilies-6-7
• Jaggery-1/2 tsp (opt)
• Seasoning
• Mustard-1/2 tsp
• Chana dal-1/2 tsp
• Urad dal-1/2 tsp
• Hing-pinch
• Salt-taste

Method:

In a kadai, add tsp of oil fry curry leaves well.  Set it aside to cool. Grind the above mentioned items to a smooth paste in a blender. Add water accordingly. Next add seasoning, heat oil in a pan, add mustard, hing once done add it to the Karibevu chutney.  

Serving Suggestions:

• With idli, dosa, upma, or pongal

• As a side with plain rice + ghee

• As a dip for roti or paratha

Did You Know?

Curry leaves are much more than a flavorful ingredient in this recipe. They are an essential part of Indian cooking and are used daily in tempering (tadka) to add their signature aroma and taste. If you'd like to learn more about their culinary importance, health benefits, and the many ways to use them, read our complete guide on The Role of Curry Leaves in Indian Cooking.

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"Illusion is the first of all pleasures."Voltaire

Mint Vegetable Dosa

Bursting with the aromatic flavors of fresh mint and coriander, and packed with colorful, fresh vegetables, this Mint Vegetable dosa is incredibly nutritious. Whether you're looking for a wholesome breakfast, a light lunch, or a satisfying dinner, this fusion dosa strikes the perfect balance between health and taste. Easy to prepare, it’s a creative way to sneak in greens and veggies !

Mint Vegetable Dosa

Ingredients:

• 1/2 cup Rava Chiroti
• 1/2 cup Rice flour
  
• Salt as per taste
• Oil
• 1 finely chopped onion
• 1 finely chopped capsicum
• 1 finely chopped tomato
• Few Coriander Leaves
• Green chillies-2-3
• Few Pudina/mint leaves
• Coconut shreds
• Jeera-1 tsp

Method:

Mix rava and rice flour and salt and water. 

The consistency of batter should be like normal dosa batter.

Keep aside for 1/2 hour. Grind mint, coriander, coconut, 

chilies into a paste. Add it to the dosa batter. Next mix in vegetables, jeera and salt.  Heat a dosa tawa over medium heat.

Once the tawa is hot, pour a ladleful of batter onto the center of the tawa.

Spread the batter evenly in a circular motion to form a thin dosa.

Drizzle some oil or ghee around the edges of the dosa

and

cook until the bottom side turns golden brown and crisp.

Flip the dosa and cook till done.

Serve Mint Vegetable Dosa hot with butter and  chutney / chutney pudi/ sauce of your choice  and you’ve got a complete meal that’s both satisfying and nourishing.  Herb-Infused Goodness in Every Bite!

Happy cooking, and don’t forget to share the love with your friends and family!

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'The only way to do great work is to love what you do' Steve Jobs

Carrot Sabsige Soppu Akki Rotti

Carrot Sabsige Soppu Akki Rotti is nutritious , wholesome blend of dill leaves and fresh carrot in rice flour makes it a healthy delight. Enjoy this hot flavoured Rotti with chutney.

Whether you're looking to explore traditional South Indian flavors or simply want to try something new, Akki Rotti is a delightful dish that’s both wholesome and satisfying. With its crispy texture and savory ingredients, it’s perfect for breakfast, lunch, or dinner. 

So gather your ingredients, follow the simple steps, and enjoy the warm, comforting goodness of homemade Akki Rotti. 

Ingredients 

Akki Hittu (Rice Flour)       2 cups 

Dill Leaves          1 bunch finely chopped

Carrot Sabsige Soppu Akki Rotti

Carrot Shredded  -1/2 cup 

Coriander  leaves          handful chopped

Green chillies            4-5 finely chopped 
(in case you need it spicy)

Cumin seeds             1 tsp

oil                             2Tbsp

Salt                          to taste

Water                       as req
Curds                       2 tsp

Butter paper- to make the roti

Method 

 Mix rice flour with chopped and washed dill leaves, carrot, add salt, chilies, cumin seeds. Add water and mix well add little curds. Cover and leave for some time .(Dough should be of medium softness not too hard or too soft.) Next take a tava , smear  1tsp of oil around, take the dough and spread around it add water to flatten on the tava. 

Keep this on medium heat, add oil around the roti ,cover ,check if done. If you want more crispy leave it a little longer. Once done rotti it comes out easily from pan.

 Enjoy hot with butter and chutney /pickle of your choice.

Don’t forget to get creative with your toppings and dips to enjoy the hot Akki rotti and elevate the experience even further. Happy cooking!”

You can also use butter paper and make the rotti over it.  Place the paper on the tava and slowly remove the paper.. Follow the same process. This is a an easy and faster process.



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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)

Spinach Paddu

Spinach 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 with goodness of Spinach that's both healthy and delicious.

Palak or spinach is a green leafy vegetable that is loaded with iron and vitamins and proteins. Perfect for adults and kids alike.  

Lets see how to make Spinach Paddu

Course Breakfast/Snack 

Spinach Paddu 

Prep Time 10 min

Cook Time 15 min

Total Time 25 min

Servings 4

Ingredients

Dosa Batter-2.5 cup

Salt as per taste

Few Coriander leaves

Green chillies-2-4 chopped

Spinach puree

Cumin seeds-1/2 tsp

Oil as required for making paddu

Method:  

Wash and chop the palak leaves. Next steam in water for 5-10 mins. Drain the water and grind the palak in mixer. Next add all the above ingredients in 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 Spinach / Palak Paddu hot with chutney or sauce or enjoy just like that.

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

Methi Vada

Methi Vada is yet another delicious and nutritious fritter variety made from Methi leaves blended in spices. Easy to prepare. A lentil base with fresh greens making it healthy and tasty. The slightly bitter yet aromatic flavor of methi pairs beautifully with the crispy texture of the vada, making it a perfect snack or appetizer. 

Whether enjoyed with chutneys or yogurt, methi vada is a refreshing new option to add to your culinary repertoire. 

You can check other recipes that you can make from Methi/ Fenugreek leaves.

Methi Vada

Let us learn how to make Methi Vada

Ingredients

 

• 1 cup Channa Dal
• Hing-pinch
• 5-7 Green Chillies 
• Salt to taste
• Turmeric-pinch
• 1/2 cup coconut
• Coriander leaves
• Ginger shreds few
• 1/2 cup Onions finely chopped
• 1 cup (washed and cleaned)
• Methi leaves finely chopped
• Oil for deep frying
• Jeera-1tsp
• Crushed Peanuts-few

Method:

Soak Channa Dal for half an hour.  

Next grind soaked channa dal with jeera, salt, green chillies,

 hing very coarsely with very little water. 

Next add grated coconut, crushed peanuts, chopped coriander leaves,

chopped methi leaves, onions  and salt to the mixture and mix well. 

Make small balls and flatten it. Set it on a plate. 

In a kadai, heat oil, slowly slide in the vadas deep fry till golden brown on both sides. 
Drain on absorbent paper. 

Serve flavourful and crispy Methi Vada  hot with chutney or sauce 

or enjoy just like that with hot cup of tea or coffee. 

Methi or Fenugreek leaves is rich in minerals and vitamins. So, go ahead and give these flavorful delights a try – and remember, the only thing better than the first bite of crispy Methi Vada is the second!!

Note: Adjust the spices and seasonings as per your taste and preferences.

Happiness is Homemade!

While you are here, do check out other interesting snack recipes you can try making under 'Snacks N Fritters' in Menu Planner.

Be who you are and say what you feel, because those who mind don't matter, and those who matter don't mind.” ― Bernard M. Baruch

Methi Puri

Methi Puri

Methi poori is a popular Indian deep-fried bread that is made using a combination of wheat flour, spices and fresh fenugreek leaves (methi). It is a crispy and flavorful and is perfect for breakfast or lunch.

Leafy vegetables are packed with essential vitamins and minerals, iron, and fiber which is important for maintaining good health.

Ingredients:

• 2 cups wheat flour

• 1 cup fresh fenugreek leaves 

  (methi), washed & finely chopped
  

• 1 tsp red chili powder

• 1/2 tsp turmeric powder

• 1/2 tsp cumin powder

• Salt to taste

• Water, as required

• Oil for deep frying

Method:

1. In a large mixing bowl, combine wheat flour, fenugreek leaves, red chili powder, turmeric powder, cumin powder, and salt.

2. Mix well and add water gradually to make a firm dough. Knead the dough well for a few minutes until it becomes smooth and pliable.

3. Cover the dough with a damp cloth and let it rest for 15-20 minutes.

4. Heat oil in a deep frying pan on medium flame.

5. Divide the dough into small balls and roll them out into circles of about 3-4 inches diameter.

6. Once the oil is hot, carefully drop the rolled out pooris one at a time and fry until they puff up and turn golden brown on both sides.

7. Remove the fried methi puris from the oil using a slotted spoon and drain the excess oil on a paper towel.

8. Serve Methi pooris hot with chutney or sabzi of your choice.

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Pudina Corn Rice

Pudina Corn Rice is an easy sweet corn and mint flavored rice. Mint leaves with coconut, spices and corn makes it a tasty one pot meal. 

Pudina is a herb commonly used in Indian cooking. It is used in a variety of dishes such as chutneys, raitas, and salads. It has a refreshing taste and aroma along with many health benefits.

Pudina Corn Rice

Ingredients:

1. 1 cup rice
2. 1/2 cup corn steamed
3. 1 cup mint leaves/pudina
4. few green chillies, chopped
5. 1/2 cup coconut shredded
6. 1 tbsp. chopped coriander leaves
7. 1/2 tsp. mustard seeds
8. 1 tsp. cumin seeds
9. 1/2 tsp chana dal
10. 1/2tsp urad dal
11. Few Cashews nuts
12. 1 tbsp. lemon juice 
13. Salt to taste
14. 2-3 tbsp. oil

Method: 

Cook rice and spread it on a plate to cool. 

Meanwhile, blend mint leaves, coconut, chillies in without adding water.  

Heat oil in a pan, add mustard seeds, jeera, chana dal, urad dal, 

cashews once done, add mint mix and fry for 10 minutes. 

Next add corn, salt and mix well. 

Add rice, lemon juice and mix well. 

Serve Pudina Corn Rice hot with raita and papad.

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