Capsicum, Cabbage, Potato Dry Curry & Sandwich

 

Capsicum, cabbage and Potato dry curry is a simple and easy dish and it goes well with almost all the main dish. I just wanted to prepare some yummy curry and these vegetables invited me to try them. So it is for lunch we had this dry curry and in the evening I used it for preparing bread sandwiches and tikky too. They were super hit  dishes and we all loved it.

The vegetables used here are cabbage, capsicum and boiled potatoes. For the tangy taste I have used green mango gratings and the spices like chilly powder and garam masala powder. ( Added garam masala in the evening while preparing sandwich).
The bread used here is Wheat bread.  You can use any kind of bread or buns even.
Let  us some benefits of using Cabbage in our diet.
Cabbage is good for stomach ulcers, headaches, obesity, skin disorders, jaundice, eye disorders, aging and heart diseases. Cabbage is rich source of Vitamin C. and it is considered as the best source of that vital nutrient. It is one of the best antioxidant. It is very rich in fiber and good for people who suffer from constipation. Cabbage contain good amount of sulphur and it helps to fight infections in wounds and reduces the severity of ulcers. Cabbage is good for bone care and it contain minerals like calcium, magnesium and potassium. Use of cabbage in our diet helps to control blood pressure.
Capsicum, Cabbage, Potato dry curry has no onions or garlic and we can prepare this curry for festival or feast time. It can be served as one of the side dish. It goes well with curd rice.
Here is a recipe of Capsicum, Cabbage and Potato dry curry which is very easy and tasty, even the beginner also can try and enjoy having this curry.

Things Needed:

Cabbage : 1 Bowl
Capsicum : 2
Potatoes : 5 to 6 ( small ones)
Red chilly Powder : 1 Tea spoon
Ginger : 1 Table spoon( a small piece)
Oil : 2 Table spoons
Jeera : 1/2 Tea spoon
Mustard seeds : 1/2 Tea spoon
Urid dal : 1/2 Tea spoon
Ingh : a pinch
Green Mango : 2 Table spoons (Grated)
Curry leaves : 6 to 8 leaves
Coriander leaves : 2 Table spoons
Turmeric powder : a pinch
Salt : to taste

Method :

1.Wash and boil or pressure cook potatoes and leave it for cooling. Remove the skin and keep the potatoes aside.

2. Wash and cut cabbage, capsicum, curry leaves, coriander leaves and grate ginger and green mango.

3. Keep a pan on the fire and heat. Add mustard and urid dal.

4. Let mustard seeds splutter. Add jeera, ingh and curry leaves.

 5. Add capsicum and fry 1 to 2 minutes. Add cabbage and fry on low flame for 2 to 3 minutes. Add grated mango.

 6. Cut boiled potatoes and mix it well. Add turmeric powder and chilly powder. Add salt.
7.Stir slowly and let it cook on low flame for 2 more minutes. Stir in between.

8. Add coriander leaves and mix it again and put off the gas. Shift the ready palya to a serving bowl.

9. Serve with any main dish you prepared.
Note : Do not over cook potatoes. Cook cabbage and capsicum on low flame. Do not add any water. You can add garam masala or any other masala to the curry to make it more spicy. Adding onions and garlic is optional.
Time : 20 minutes.
Serves : 3 

Bread Sandwich can be prepared using Capsicum , Cabbage Potato dry curry.

Things Needed :

Bread slices : 8 (according to your requirement).
Capsicum Cabbage Potato Dry curry : 1 Bowl.
Garam Masala : 1/2 Tea spoon
Ghee or Butter : 3 to 4 tea spoons
a small cup to cut bread as circle.

Method : 

1. Cut bread in circle shape and keep it aside. Mix Garam Masla to the dry curry.

2. Fill in the curry on one side. Cover the other piece of bread.

3. Heat Tava and put these bread sandwiches. Cook on both side till brown. Sprinkle ghee or butter on the top.

4. Serve with ketch up.

You can also try this
Put a ready sandwich in a  plate
Add 2 Table spoons of curd on the top. Sprinkle chat masala or chilly powder on the top. Top up with Om Pudi (thin shev) and serve.

Note : Do not add more ghee while preparing sandwiches. You can apply on the top once it is done.
Serves : 2 
Time : 10 minutes.    

Sweet Potato - Capsicum Dry Curry

                  Ready to Serve Sweet Potato - Capsicum Dry Curry

Sweet Potato - Capsicum Palya or dry curry is a side dish. I do love Sweet Potatoes so much and keep trying dishes using Sweet Potato. This time it is Sweet Potato with Capsicum. and it really a good aromatic tasty dish. We can have them with plain rice, chapati or poori or roti or dosa. This combination of Sweet Potato and Capsicum is a good combo. Not much of spices are used. This can be one of the side dish. Sweet potatoes are used in cooking and many varieties of dishes are prepared. For example, Sweet Potato Upma  Sambar, Dry curry, curd curry and salads and sweet versions with sweet potato are Holige ( Sweet Paratha), Payasa, Halva,  Papad (Happala in Kannada) and many more 
Lets see the benefits of having Sweet Potatoes and Capsicum in our diet. 

Sweet Potatoes are good source of vitamin C and B6 vitamins. They contain potassium and it is helpful for our heart and it lowers blood pressure by maintaining fluid balance and helps to regulate the heart beat. They also help to control blood sugar and maintaining the  energy. Sweet Potatoes contain Vitamin D and it plays an important role in our energy level, moods and helps to build healthy bones, heart , nerves, skin and teeth and it supports the thyroid gland. They contain Iron and iron plays an important role in our body, including red and white blood cell production , resistance to stress, proper immune functions and the metabolizing of protein. They are good source of magnesium also. Magnesium is necessary for healthy artery, blood, bone, heart, muscle and nerve function. They contain high source of fiber and good for digestion.
Adding Capsicum helps to keep our skin clear, prevents rashes and pimples. They contain Vitamin A and Vitamin A is good for eyes and helps to prevent eye diseases. Capsicum is a good pain reliever and it prevents the sensation of pain. It is helpful in treating pain related diseases. It helps to burn more calories. It helps to reduce weight and prevents indigestion. It regulates blood pressure and lower the cholesterol.
"Sweet Potato - Capsicum Dry Curry" do not contain Onions or Garlic and we can prepare this curry on special days and festival or feast. 
 Lets see the recipe.

Things Needed :

Sweet Potatoes : 3 to 4
Capsicum : 1 (Big)
Mustard seeds : 1/2  Tea Spoon
Urid Dal : 1/2 Tea spoon
Jeera : 1/2 Tea spoon
Chilly Powder : 1/2 Tea spoon
Garam Masala Powder : 1/2 Tea spoon

Oil : 1 Table spoon
Ingh : a pinch
Salt : Required
Coconut : 2 to 3 Table spoons
Coriander leaves : 1 Table spoon
Curry Leaves : 5 to 6 

Method :

1. Wash all the vegetables .(Sweet Potatoes, Capsicum, coriander leaves, curry leaves )

2. Grate coconut and keep it aside.
3. Remove the outer skin of Sweet Potato and cut it into small and put it in a bowl of water. Cut capsicum and keep it aside.

4. Now keep a pan on the fire and heat. Put oil, mustard seeds, and Urid dal. Let the mustard spurt. Add jeera and ingh
5. Add curry leaves and Capsicum. Fry for 2 to 3 minutes.

6. Add cut sweet potato pieces and fry for 2 minutes. Add 1/4 cup of water (or less also will do).
7. Add little turmeric powder and mix it well. Cover with lid and cook on low flame.

8. Let all the moisture disappear. Add salt, chilly powder, coconut and garam masala powder.

9. Stir slowly and mix the ingredients nicely on low flame. Add a tea spoon of fresh oil on the top.
10. Let it cook on low flame for 2 minutes. Now turn off the fire
11. Mix it nicely and shift the curry to a serving dish.

12. Add cut coriander leaves and serve with plain rice or chapati. Add a spoon of ghee to a plain rice just before serving.

Note :
Do not add much water. Add little water and just watch. It should not get burnt too. Adding more oil is optional. Adding coconut to the curry is also optional.  ( I have added coconut since it adds to the taste. Adding onions or garlic also an optional. ( I have not added).
Time : 15 Minutes.
Serves : 4.

Methi Dosa Varieties

Methi Dosa Varieties

Methi or Fenugrik Seeds Dosa is very famous in Our Karnataka Side that too Southern part of Karnataka. Fenugrik Seeds are one of the healthiest Spice and it has got loads of medicine values.
Methi seeds are are known as Mentya in Kannada, Methi in Hindi and Vendyam - Tamil and Menthulu  in Telugu.
Lets See the benefits of using Fenugrik Seeds (Mentya) in our daily diet.
Methi Seeds are very popular spices for culinary and medicinal properties. They have been in use to cure digestive problems and improve breast milk secretion in the nursing mothers. Fenugrik Seeds are rich in minerals, vitamins and nutrients. The seeds are a very good source of soluble dietary fiber. They help to control blood sugar level and lower the level of cholesterol. Fenugreek seeds are one of the ingredients that recommended in the diabetic diet. Methi Seeds are excellent sources of minerals like copper, potassium, calcium. iron, zink, manganese and magnesium. They are also rich in Vitamin A, Vitamin C and Vitamin B-6.
Lets see the recipe now. I have used Raw rice, methi seeds,  Thick Awalakki (Beaten Rice)  and very little quantity of urad dal.
These dosas are soft, pluffy, yummy and healthy and you can grow on prepare dosas with your Ideas. I am saying this because I have tried Plain Set Dosa, Veggie dosa, Cheese dosa and Guli Appa. ( Paddu or Gundu pongulu). 
Here is a recipe of Methi Set Dosa -Plain - Capsicum - Onion -  Chutney Powder &Cheese. Prepare your favourite Dosa and The whole family can enjoy having These dosas for breakfast or as evening snack. Good for Dinner also.

Ingredients :

Raw Rice : 4 Cups
Methi Seeds : 1/3 of the same cup
Awalakki or Beaten Rice : 1 cup (Thick variety).
Salt : Required
Water : Required
Oil : 1/2 cup 

Method :

1. Wash and soak Rice and Fenugrik Seeds in water for 4 to 5 hours.
2. Wash and soak Awalakki in warm water for 4 to 5 hours.
3. Now grind all the ingredients together with sufficient water. (Do not use more water).
4. Remove the dosa dough, add salt mix it well and keep it aside for fermentation. ( over night or until it raises up).

5. Keep a dosa pan on the fire and heat up. Sprinkle or spread oil on the top.
6. Put a spoon of Methi dosa dough on the tava and cover for a minute.

7. Now put a spoon of oil on the dosa and turn it other side and cook for 20 to 30 seconds. Cook on medium flame.

8. Dosa is ready to Serve    Repeat the same to prepare rest of the dosas.
9. Serve Methi Set Dosas with Coconut Chutney  or any Kootu and Jaggery. 
10 Jaggery is a good combination for Methi Set dosas and put a spoon of fresh home made ghee while serving.

Methi Set Dosa with Seeme Badane Kootu and Jaggery.

Note :  Do not add too much  or too less  water to grind. If the dough is thick add water just before you prepare dosas. It should be a normal dosa dough consistency of it can be like idly dough too. (Not thicker than idly dough). I used my mixer to grind the ingredients. Divide the ingredients in to two portions and then grind. You can grind it nicely and dough turns smooth.Using  more or less oil is optional. You must eat these dosas when they are hot. It taste fantastic. You can keep the remaining dough in the fridge.Remember the dough has to ferment well to get the right kind of dosa or it may turn saggy.  

 Capsicum Dosa

Ingredients : 
Ground and ferment dough : 2 Cups
Capsicum : 1
Coriander Leaves : 3 Table spoons
Curry Leaves : 10 to 12
Onions : 2
Coconut : 1 Table Spoon
 Method :    Please follow the pictures :

Cut  Onions, Capsicum , Coriander leaves and  Curry leaves.

Cut Capsicum on the Dosa

Cut Onions and other ingredients

Methi Veggie Dosa is Ready to Serve

 Methi  Dosa with Chutney Powder :

1. Sprinkle Any Chutney Powder ( Ground Nut or Urid -Channa Chutney powder any one of them ) after dosa is completely done and then press it with  a spoon or the dosa remover. Turn and cook for 2 seconds to get the good taste. Do not add any oil.

Sprinkle Chutney Powder on the Dosa.

Urid - Channa Chutney Powder.

Methi - Chutney pudi Dosa is ready.

Ready to Serve Chutney Pudi Methi Dosa

Methi Cheese Dosa

Ingredients
Above said ingredients + Cheese
Method :
Follow the pictures:

Cheese and cut Capsicum and Onions and grated coconut.

Spread  Capsicum and onion mixture on the top

Grate Cheese on the top.

Cover with lid and Cook. It helps to melt cheese easily.

 Guli Appa : Just put a small spoon of the dough in hot Guli appa mould, Sprinkle oil on the top and cook for 1 to 2 minutes. Then turn the other side and cook for 20 seconds. Serve Hot Methi Guli Appa with your choice of chutney or curry. Add fresh ghee on the top just before serve.

Guli Appa 

Note :  You can use your choice of vegetables for the toppings of Dosa. Edible leaves also taste good and Carrots can be added along with capsicum. It taste differ and adds little sweetness to the dosa. Adding more ghee or butter taste best.