Methi Anda Bhurji – Maharashtrian Cuisine

This dish is a variant of scrambled eggs. It is cooked with onions, spices and some greens. Adding greens increase its nutritional value. It was simple and easy and hence gave it a quick try. It came out well and tasted fine for a spicy evening snack.

Check some more recipes like 

Capsicum masala curry

Soya Aloo kurma

Kakdi ki Sabzi

Prep  time	Cooking time	Serves
15 mins	20 mins	4 persons

 Recipe Type: Side dish

Cuisine:  Indian

Ingredients Eggs – 4 no’s Methi leaves – 2 cups Oil -1 tbsp. Mustard seeds – ½ tsp Onions – 3 medium Green chillies -2 no’s Tomatoes – 2 no’s  Red chilli powder – ½ tsp Turmeric powder – pinch Pepper powder Garam  powder – ½ tsp Garam masala – ¼ tsp Salt – to taste

 

Method

1. Finely chop onions, green chillies and methi / fenugreek leaves. Break all the eggs and whisk it ready.

2. Heat oil in a pan, fry onions for 2-3 minutes or till translucent. Once the onion turns translucent add chopped tomatoes. Let the tomatoes cook completely and almost dry. Let them cook together until all the moisture is evaporated and well done.

3. Add cleaned methi leaves mix well, fry for 3-4 minutes.Now add turmeric power, salt, red chilli powder, pepper powder mix well and keep the stove on medium flame and fry for 1-2 minutes.

4. Pour over the beaten eggs into the methi mixture containing the curry and cover with a lid. Keep on a medium flame for 4 minutes. The egg mixture will gently rise due to the heat.

5. Now gently check the soft (due to beaten eggs) curry over and leave for another 4 minutes until the eggs and curry are well cooked.

6. Keep stirring the eggs until they are scrambled well. Switch off the heat once they are cooked well.

7. When done, take out the curry into the serving dish and garnish with coriander leaves

 

Serving suggestions

Breads

Rotis

Notes

Break the eggs and add to a bowl. Whisk the eggs well with little salt, pepper pd and set aside.

Betageri (Roasted Bengal Gram ) Chutney

Today’s Recipe in North Karnataka special is curd based chutney called “Betageri Chutney". The main ingredients are curd and roasted gram flour.  It is a must prepare side dish for poori in North Karnataka Region. I share these recipes in the hope that all enjoy making these dishes as much as i enjoy sharing them... It is primarily made of Onions and quite easy to make.

Check out more side dish recipes like

Aloo Methi(dry)

Capsicum Masala Curry

Stuffed Bread Kofta curry

 

Prep  time	Cooking time	Serves
10 mins	15 mins	4 persons

 Recipe Type: Side dish

Cuisine:  Indian

Ingredients Roasted Bengal gram powder – 1 cup Curds  - ¾  cup Water – ½ cup Seasonings Oil – 2 tbsp. Mustard seeds -1 tbsp. Cumin seeds -1 tsp Hing – ¼ tsp Curry leaves -1 sprig Chopped green chillies – 1 tbsp. Grated ginger – 1 tsp Turmeric powder – ½ tsp Salt – to taste Sugar – ¼ tsp Onions -1 no Coriander leaves – few

Method

1. Blend the roasted Bengal gram into fine powder. 

2. In a separate bowl, mix the roasted channa dal powder/Putani Pudi with curd and little water to obtain a thick sambhar like consistency.

3. Keep all the ingredients ready and heat a vessel and add some cooking oil. 

4. To this add some Mustard seeds and Jeera seeds. Now add curry leaves, green chillies and grated ginger and sauté till raw smell goes off. 

5. Add finely chopped onion and sauté well till they turn golden brown. 

6. Now garnish it coriander leaves.

7. Add some turmeric powder and sauté for less than a minute and remove from fire. Check for salt and add sugar. 

8. Add the onion tadka to Bengal gram powder batter and mix well. 

9. Enjoy the chutney with your favorite main dish.

Serve With

Serve it with poori, chapathi or paddu/gundpangla

Notes

Sugar is optional and you can also use green chilli paste.

Mushroom Capsicum masala

Mushroom and capsicum combination has a different taste because I made it masala type, which has a spicy taste. A spicy gravy with mushrooms and capsicums that goes well with chapatis. They satisfy my taste buds and I get a feeling of having an exotic lunch at home without much effort and more importantly, without many vessels to wash.

Check more side dish recipes like

Dal Makhani

Pepper Mushroom

Soya chunks Aloo kurma

Prep  time	Cooking time	Serves
15 mins	20 mins	2 persons

Recipe Type: Side Dish for roti

Cuisine:  Indian

Ingredients Green capsicum – 1 no Button mushrooms – 1 packet Onions – 1 no Tomatoes – 2 nos Garlic cloves -5 nos Red chilli powder – ¼ tsp Garam masala – 1/8 tsp Salt – to taste Dry spices Jeera seeds – 1 tbsp Pepper seeds – ½ tbsp. Cinnamon stick – 1 no Cloves -3 nos Fennel seeds – 1 tsp Red chilli flakes -4 nos Coriander seeds -1 ½ tbsp

 

Method

1. Peel, wash and finely chop the onions. Peel and fine chop the garlic cloves. Wash and chop tomatoes roughly. Wash and chop the mushrooms to desired shaped pieces.

2. Wash, discard stem and chop the capsicum to 2 inch sized lengthy pieces. Roast the dry spices in a dry pan and grind it to a coarse powder. These powder come in handy if you are a working woman or a busy mom. Heat oil in a pan and fry garlic and onions till the onions turn transparent. 

3. Add the tomatoes, cook till they are mushy. Now add the mushrooms capsicum and mix well, cook till it is cooked on medium flame. Do not add water as after adding mushroom, it will start to shrink a little and water oozes out from it. 

4. Then add the ground masala powder and saute until raw smell leaves. By this time vegetables should be mostly cooked. Mushroom and capsicum is well coated with the masala, which gives you a very good taste.

5. Sprinkle some salt  coriander leaves and stir fry for 2-3 minutes. Add oil 2tsp, around the corners if it is sticking. 

6. Switch off the flame immediately and saute for a minute. Yummy mushroom masala is all ready to be served with soft phulkas.

Serving suggestion

Serve it with roti, parotta, or plain rice.

Notes

If you do not prefer a gravy or semi gravy consistency, then you can skip adding more water.

Just a sprinkle of water to help the mushrooms get cooked is enough.

Kakdi Ki Sabzi (Cucumber Sabzi)

Cucumber keeps your body hydrated. It soothes your stomach and cools your body down. A member of the gourd family, cucumber is famed for being rich in vitamins and minerals and help in maintaining body's water balance on hot days. Summer heat, sweat and dehydration go hand in hand. Other than good amount of water, there are several veggies that help in hydrating our body and one of the most common one is cucumber. Cucumber is famed for being rich in vitamins and minerals. The best part is, it takes very less time and ingredients to get prepared.

Check some more recipes on my blog like

Green Tomato Bhaji

Mushroom peas masala

Uduru Bela Palya

Prep  time	Cooking   time	Serves
10  mins	15 mins	4 persons

Recipe Type: Side dish, Salads

Cuisine:  Indian

Course: Main course

Ingredients Cucumber -1 medium size Onions – 1 big Green chillies -2 no’s Coconut gratings -2 tbsp. Turmeric powder – ¼ tsp Jeera powder – ¼ tsp Coriander leaves – few sprigs Salt - to taste Sugar -pinch Seasonings Oil- 1 tbsp. Mustard seeds – ¼ tsp Bengal gram  - ¼ tsp Curry leaves – 2 sprigs Asafetida –pinch

 

Method

1. Peel cucumber and cut into ¼ inch pieces and prepare the other ingredients ready. 

2. Heat oil in a non-stick pan about 1-2 table spoon full in it.Add asafoetida, mustard seeds, Bengal gram and curry leaves. 

3. Put green chillies and onions in oil for tadka and sauté for few minutes till onions becomes transculent.

4. Now add the cubed cucumbers and give a toss. 

5. Add haldi powder, jeera powder, salt and sugar to it and stir. 

6. Keep stirring until the water released from cucumber is soaked well and the sabzi turns semi-dry/dry .Toss well, cover and cook for 3-4 minutes. Remove the cover, stir well, cover again and cook for 2 minutes more. 

7. Once you are happy with the consistency of the sabzi, turn the flame off. . Garnish with a little coconut and serve hot. 

Serving suggestions

Your cucumber sabzi is ready to serve it with chapatti roti or paratha or naan.

Salads

Notes
Add a teaspoon of ghee and close the lid.

You also add some green chillies if you want extra heat.

But we suggest avoiding having extra spice during summers.

Garlic Roasted Broccoli

Roasting broccoli until it is tender and lightly browned will quickly become your favorite way to enjoy it. It is tender in the middle, with delicious golden edges and irresistibly crispy tips. It’s a great side dish recipe to keep in your back pocket, and goes with just about anything. It is so easy to make, and the florets come out of the pan or oven deliciously golden brown, crisp, and tender. This combination makes for a warm, tasty crowd-pleaser. I mean, garlic always helps too. The measurements for this recipe are really more of a guideline. You can add more or less olive oil, garlic, lemon juice, salt or pepper. After it is done roasting, drizzle the lemon juice over the broccoli and serve. It is truly irresistible, and so easy to make! It will become your new favorite side dish. It is a great way to crisp it up, especially if you’re sick of just eating steamed broccoli. Roasting doesn’t have any effect on how healthy it is for you.

Health benefits

Broccoli contains a lot of good-for-you fiber, vitamin C, and a surprising amount of protein, too. Broccoli is extremely good for you. It’s rich in fiber and calcium, as well as a whole handful of vitamins (vitamin C and vitamin K to name two.) Its low carb, low calorie and you can make it to go with just about anything. It’s got Vitamin C, it helps your body fight cancer, it helps with bone health, and it boosts your immune system. All from one vegetable. There isn’t much it doesn’t do.

MORE SIDE DISH RECIPES ARE LINKED BELOW

Capsicum Masala Curry

Dal Makhani

Mushroom Dill curry

Prep  time	Cooking time	Serves
10 mins	20 mins	2 persons

Recipe Course: Side dish

Recipe type: International cuisine

Ingredients Olive oil -2 tbsp. Broccoli -2 cups (1 large head) Finely chopped Garlic -10 cloves Onion powder -1 tsp Kosher salt – to taste Black pepper – 3 tsp Pinch of red pepper flakes (optional) Lemon juice -1 tsp (optional)

Method

1. Cut broccoli florets from the stalk. 

2. Wash the florets nicely with the running water.

3. Boil some water with salt and turn off the flame.Now add the florets for two minutes and take it off.

4. Heat olive oil in a pan and add chopped garlic. 

5. Once garlic has turned light brown, add broccoli in the pan. 

6. Drizzle some more olive oil over the broccoli; toss to coat. 

7. Now season with onion powder, red pepper flakes (optional) salt, and black pepper. 

8. Roast for 10 minutes, turn, and continue roasting until beginning to char, about 10 minutes more.

9. Now enjoy your roasted broccoli.

Serving suggestions

Squeeze lemon juice liberally over the broccoli before serving. Don’t leave RoasteBroccoli at room temperature for longer than two hours. Cooked broccoli is good for about 3 days in the fridge. If wrapped in an airtight container you can freeze cooked broccoli for up to 6 months in the freezer. 

Notes 

Broccoli needs some breathing room on the pan, or the florets will produce so much steam that they’ll never turn crisp on the edges. Your garnishes can offer extra flavor. I love finishing the broccoli with a light drizzle of fresh lemon juice .chopped raw broccoli is good for about 2 days in the fridge. After that, it loses flavor. Freezing broccoli can make it loose some flavor, but it will stay good in the freezer for about 6 months.