Evergreendishes

Category: accompaniments

  • Andhra rasam | Andhra Style Rasam Recipe

    Andhra rasam | Andhra Style Rasam Recipe

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    Andhra rasam is popular for its exotic taste, the blend of pure spices with garlic makes all the difference.  It is a comfort food with a few papad and pickle.

    Among the various kind of rasam I prepare, this is the favourite of my son. Well, frankly, I do not know, how long he shall relish it, for all things should change.  Here, the whole spices are ground with garlic and used as the basic rasam powder. Tamarind pulp is boiled and later, the cooked dal is mixed to it with adequate amount of water. This post is part of blog hop team Culinary Hoppers with the theme “Regional Cuisine”. My earlier post  is here.

    andhra rasam
    andhra rasam

    Ingredients :

    • Tomato 1
    • Tuvar dal 1 small cup
    • oil 1 tsp
    • mustard seeds 1/2 tsp
    • turmeric powder 1/2 tsp
    • asafoetida a pinch
    • curry leaves a few
    • tamarind a small ball
    • coriander seeds  2 tsp
    • pepper 1 tsp
    • garlic 6 cloves
    • red chilli 2
    • salt to taste
    • water

    Method :

    Pre requisites :

    • Chop the tomato to small pieces.
    • Extract the pulp of tamarind.
    • Dry grind coriander seeds, pepper and garlic in the mixer.
    • Cook the tuvar dal in pressure with adequate amount of water.

    Take a tip :

    • If you want more spicy, grind one red chilly along with the spices.
    • To make it gluten free , avoid using asafoetida.

    Preparation :

    Take a small pan and add oil to it. Make the seasoning and add the tomato pieces to it along with salt and some water. Let cook. Add tamarind pulp to it. Let boil. Then,add the pounded mixture to it. Let the smell of the spices infuse into it. Mash the cooked dal well with the ladle. Put it into the boiling mixture. Add water to the required consistency. Let boil on a slow flame. Andhra rasam is ready to serve. Ideal with hot rice.

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    andhra rasam
    andhra rasam
    andhra rasam
    Evergreendishesdev

    Andhra Rasam

    Andhra rasam is another variety of rasam made with a few spices and garlic. It is tasty and can be easily prepared.
    Print Recipe Pin Recipe
    Course: accompaniments
    Cuisine: Andhra pradesh, South Indian
    Ingredients Method

    Ingredients
      

    • 1 small cup Tuvar dal
    • 1 tomato
    • 1 tesp oil
    • 1/2 tsp mustard seeds
    • 1/2 tsp turmeric powder
    • asafoetida a pinch
    • curry leaves a few
    • tamarind a small ball
    • 2 tsp coriander seeds
    • 1 tsp pepper
    • 6 clovesgarlic
    • 2 red chilli 2
    • salt to taste
    • water

    Method
     

    Pre requisites :
    1. Chop the tomato to small pieces.
    2. Extract the pulp of tamarind.
    3. Dry grind coriander seeds, pepper and garlic in the mixer.
    4. Cook the tuvar dal in pressure with adequate amount of water.
    Preparation :
    1. Take a small pan and add oil to it. Make the seasoning and add the tomato pieces to it along with salt and some water. Let cook. Add tamarind pulp to it. Let boil. Then,add the pounded mixture to it. Let the smell of the spices infuse into it. Mash the cooked dal well with the ladle. Put it into the boiling mixture. Add water to the required consistency. Let boil on a slow flame. Andhra rasam is ready to serve. Ideal with hot rice.

    Subscribe to get a book of handy hints and recipes in your inbox. Do share this recipe if you have liked it.  Your comments are much appreciated. If you ever make this recipe, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. 

    Have a look at the various cuisines here:

  • Andhra Pappu | Palak Pappu recipe

    Andhra Pappu | Palak Pappu recipe

    Andhra Pappu / Palak pappu is tasty and healthy. It  makes a good accompaniment with any meal. Serve it with hot steamed rice along with a pickle and a few appalams, you will have a delicious meal.

    I am happy and excited to introduce a new cuisine in my blog. When the theme of our blog hop was decided as ” Regional cuisine ” I was  excited to try new dishes. After much contemplating with myself, I settled on the Telugu cuisine.  It is a spicy, tangy and hot in taste.
    The Telugu region can be divided into three parts as the Coastal Andhra, Telangana and Rayal Seema. Though the food is of the same kind, there is still a variation within these states. This cuisine is also found in neighbouring states as Hyderabad Karnataka and part of Tamilnadu. One part consumes millet while the other regions are contented with rice. They are lovers of hot and spicy food as pickles and chutneys. Tomato picle and avakai are their speciality.They are known to use the guntur kind of chilly.

    Among the breakfast dishes, they prepare idli, dosa , pesarittu, dibb roti, minapattu and upma of  rice and semolina.

    Today, I am presenting to you “Andhra Pappu ” which is dal cooked with green vegetables.  It is tasty and makes an ideal accompaniment with rice or jowar roti. The method involved in cooking this is different from our counterpart. Without much ado, let me take you to the recipe.

              ANDHRA PAPPU / PALAK PAPPU RECIPE

     

    Ingredients:

    • 1 cup tuvar dal       Measurement used :1 cup = 125 grams
    • 1 cluster spinach (any other green leaf may be used)
    • 2 green chilly
    • 1 tomato
    • 5 cloves garlic
    • 1 teaspoon turmeric powder
    • 1 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon asafoetida
    •  lemon sized ball of tamarind
    • salt to taste

    Pre- requisites :

    • Remove the stalk of the green leaf and chop it finely. Wash it by soaking it in water for sometime.
    • Soak the tamarind in water for half an hour. Then, extract the pulp from it.

    Cooking in easy steps :

    • Cooking of dal along with green leaf and other ingredients mentioned later
    • Making the seasoning.
    • Again pressure cook.

    1 Wash the dal and put it in a wide bowl. Add the chopped green leaf, tomato pieces, slit green chilly, garlic cloves and turmeric powder with adequate amount of water. Cook it in a pressure pan.

    2 Take oil in a wok. Add mustard seeds, as it splutters, add asafoetida and turmeric powder. To this , add the cooked dal. Let cook for sometime. Now, put salt and tamarind pulp. Allow to boil for five minutes.

    3 The cooked dal is again put in the pressure pan and allowed to cook for one whistle. Let the pressure release itself. Check the consistency and boil if needed.

    4 Andhra pappu is ready to serve.

    Andhra pappu
    Evergreendishesdev

    Andhra Pappu / Palak Pappu

    Andhra Pappu is tasty and healthy. It makes a good accompaniment with hot steamed rice.
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 30 minutes
    Total Time 1 hour
    Servings: 4 people
    Course: accompaniments
    Cuisine: Andhra pradesh
    Ingredients Method

    Ingredients
      

    • 1 cup tuvar dal 125 grams
    • 1 bunch green leaf vegetable
    • 2 green chilly
    • 1 tomato
    • 5 cloves garlic cloves
    • 1 tsp turmeric powder
    • 1 tbsp oil
    • 1/2 tsp mustard seeds
    • 1/4 tsp asafoetida
    • tamarind lemon sized ball
    • salt to taste

    Method
     

    1. Pre- requisites :
    2. Remove the stalk of the green leaf and chop it finely. Wash it by soaking it in water for sometime.
    3. Soak the tamarind in water for half an hour. Then, extract the pulp from it.
    4. Cooking in easy steps :
    5. Cooking of dal along with green leaf and other ingredients mentioned later
    6. Making the seasoning.
    7. Again pressure cook.
    8. 1 Wash the dal and put it in a wide bowl. Add the chopped green leaf, tomato pieces, slit green chilly, garlic cloves and turmeric powder with adequate amount of water. Cook it in a pressure pan.
    9. 2 Take oil in a wok. Add mustard seeds, as it splutters, add asafoetida and turmeric powder. To this , add the cooked dal. Let cook for sometime. Now, put salt and tamarind pulp. Allow to boil for five minutes.
    10. 3 The cooked dal is again put in the pressure pan and allowed to cook for one whistle.

    If  you ever make this Rawa Kesari / Sheera recipe, take a picture and tag  @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be happy to see your creation and share them further. Subscribe to get all updates and book of handyhints for free.

     

    Pin Andhra Pappu to lunch board for later reference:

    Andhra Pappu / Palak Pappu
    Andhra Pappu / Palak Pappu                                                                                                                                                                                                                                                                                                   

     

     

     

     

     

     

     

     

  • Kattina Saaru / Special Rasam

    Kattina Saaru / Special Rasam

    Kattina Saaru is another kind of rasam. The name “Kattina Saaru” comes from Kannada language meaning filterate and “saaru ” is rasam. Here, the water that is used in cooking the tuvar dal, is used for the rasam  and the cooked dal, that is the residue,  is used to make a special kind of sweet, stuffed  pancakes (holige) or alternatively can be used to make dal fry.

    Ingredients :
    • Tur dal 250 grams
    • Tamarind lemon sized ball
    • Tomato 2
    • Rasam powder 3tsp
    • Jaggery  marble sized ball
    • salt to taste
    • ghee 2tsp
    • mustard  1/2 tsp
    • asafoetida 1/4tsp
    • turmeric powder 1/4 tsp
    • curry leaves a few
    • coriander leaves for garnishing
    rasam special
    rasam special

    Method :

    Pre requisites :

    • Cook dal with sufficient quantity in the pressure cooker. If water is less, add some more and allow to stand for sometime before using.
    • Soak tamarind for half an hour in water,
    • Chop tomato into small pieces,

    To make :

    Take a pan and add the ghee to it. Make seasoning by adding the mustard seeds, when they crackle, add the asafoetida and turmeric powder. To it , add the chopped tomato and salt along with sufficient quantity of water. Adding of water, will prevent the tomatoes from getting burnt. When cooked, add the tamarind pulp, rasam powder, chilly powder, jaggery along with a few curry leaves. Let boil for sometime. Now, add the dal water to it. If you find it less, add some more water to the cooked dal, let stand for awhile before pouring it. Allow to boil on a low flame. Kattina Saru or Special rasam is ready to serve.

    Note : This needs a slightly more of tamarind pulp and jaggery than the previous make.

    Hope you liked these two rasams of mine. Would love to have your feedback. If you ever make this recipe, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook.

     

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  • Rasam delight of good food

    After a few days of eating outside food, there  is no bigger delight than having a simple meal of rice and rasam at home. It is the daily requirement of many people in South India. Rasam, is the accompaniment used with plain rice. It is of thinner consistency when compared to sambar.

    (more…)

  • Rajasthani Kadhi

    Rajasthani Kadhi

    Kadhi is a popular accompaniment served with plain rice or jeera rice. It is a yoghurt based dish, usually served along with steamed rice. It is prepared in different kinds in different parts of the country. Today, I am presenting you with the tasty Rajasthani Kadhi.  

    The other Rajasthani recipes shared earlier are : Vegetable Curry, Moong Dal Bada,

    Rajasthani Kadhi
    Rajasthani Kadhi

    INGREDIENTS :

    measurement: 1 cup=250ml

    • 1 cup sour curds (yoghurt)
    • 2 tablespoon gram flour
    • 1/4 teaspoon turmeric powder
    • salt to taste
    • 2.5 cups water
    • 1.5 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon fenugreek seeds
    • 1/2 teaspoon cumin
    • 1 small bay leaf
    • 1/4 teaspoon chilli powder
    • 1-2 red chillies

     

    METHOD :

    Whisk the curds, add the salt, turmeric  water and gram flour and mix well. Put it in a thick bottom pan and let simmer Make seasoning by taking oil in a small pan. You can use ghee too.Add mustard seeds, as they splutter add cumin, fenugreek ,asafoetids and bay leaf. Break the  red chillies and put it, let cook for a while. Remove from flame and chilli powder. Add it to the kadhi and keep aside for sometime.

    To make it gluten-free, avoid using asafoetida.

    The recipe is adopted from here.

    Rajasthani Kadhi
    Evergreendishesdev

    Rajasthani Kadhi

    Rajasthani kadhi and steamed rice is a soulful food anytime. Serve it with a few appalams and pickle for a tasty meal
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings: 4
    Course: Side Dish
    Cuisine: Indian, rajasthani,
    Ingredients Method

    Ingredients
      

    • 1 cup sour curd (yoghurt)
    • 2 tbsp gram flour
    • 1.5 tbsp oil
    • 1/2 tsp mustard seeds
    • 1/4 tsp mustard seeds
    • 1/2 tsp cumin
    • 1-2 red chilly
    • 1/2 tsp turmeric powder
    • salt to taste
    • 1 small bay leaf
    • 1/4 tsp red chilly powder

    Method
     

    1. Whisk the curds with water. Add turmeric powder, gram flour and mix well.
    2. Put it in a thick pan and simmer on low flame. Add salt to it.
    3. Make seasoning, add mustard seeds, as it splutters put fenugreek, cumin, bay leaf and red chilly to it. Remove from flame, put chilly powder to it. Pour it over the kadhi.
    4. Let cook for one minute. Close and keep it for sometime.

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  • Mint Chutney

    This green chutney is ideal as an accompaniment with snacks as samosas or cutlets. It can also be used with chapati, idli or dosa as a change from the regular one. Mint chutney in the refrigerator can be a quick fix  solution in emergencies. Do give it a try.

    (more…)

  • Mixed sprouts veggie

    Sprouts are storehouse of nutrients and it is highly recommended in a vegetarian diet. Make the sprouts and keep them handy. They can be used for various purposes. Here is a recipe of mixed sprouts veggie which is tasty and easy to make. It is ideal for lunch box along with chapati.

    (more…)

  • Stuffed Cucumber | Traditional recipes of Karnataka

    Stuffed Cucumber | Traditional recipes of Karnataka

    Stuffed cucumber is a traditional dish from Karnataka in South India.  It is served with jowar roti or chapati. 

    Today, various kinds of stuffed vegetables are prepared. South Indian cooking differs from its counterpart in many aspects. Here, brinjal, ridge gourd, cucumber and bittergourd are usually used in the preparation. Today, we take a look at the southern style of stuffed cooking. I am using cucumbers. 

    Ironically, cucumber is used mainly in a salad in many parts of the world. Thus, here it tastes different. It is tender and tastes good with the spice mixture. Give a try to this forgotten recipe of Karnataka.

    I would like to inform, cucumber used are the small variety. The have a smooth surface and the skin is not peeled. The cucumber has to be washed well and dried before cutting them for the below recipe. I do not recommend the use of tender ones here. You can use the large ones; they will be more ideal for filling the mixture. The large ones are usually used in making stir fry or masala bhat in our region. Sometimes, it is also used in majjige huli too.

    The making of stuffed cucumber involves three stages :

    1. Cutting the vegetable
    2. Preparing the filling
    3. Stuffing the paste into it
    4. Cooking

    The vegetable should be cut into medium sized of 1 inch. Then, you have to make an incision on each piece. The filling is made and then filled into these cut vegetable pieces. They are later cooked in a pan.

    stuffed cucumber
    stuffed cucumber

    Let us get to the recipe of Stuffed Cucumber:

    Ingredients:

    • 1/2 kg cucumber
    • 1 cup fresh grated coconut
    • 3 tablespoon coriander seeds
    • 1 tablespoon bengal gram
    • 1 tablespoon urad dal
    • 3 dry chilly
    • 2 green chilly
    • handful coriander leaves
    • 1 teaspoon cumin seeds
    • salt to taste
    • 3 tablespoon oil
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 1/4 teaspoon mustard seeds

    METHOD:

    • Wash the cucumber, pat dry  and cut them into two or three pieces.
    • Make an incision on four sides on each of them, you will be filling the paste in it later. Keep them aside.
    TO MAKE STUFFING:
    • Dry roast the bengal gram and urad dal and keep aside.
    • Roast the coriander seeds with a little oil. Do not burn them.
    • Roast the red chilly with a little oil.
    • Now ,grind the roasted  ingredients along with green chilly, coriander, and cumin to a fine paste.

    TO FILL THE STUFFING:

    Gently, take a piece of cucumber, and put some filling in it. Take care, as they tend to break easily. Repeat for all pieces.

    TO PREPARE:

    Take a pan and make the seasoning. Slowly, add the stuffed veggie into it. Close it with a plate of water. This eases the cooking process. Keep stirring in between. When tender, remove into a serving bowl. Stuffed cucumber is ready to be served.

    About the event:

    Sending the Stuffed Cucumber Recipe to Shhh Secretly Cooking Challenge. It is a group which I have been associated since a long time. A theme is decided, and the members are paired. The partners, accordingly agree to discuss and provide two secret ingredients. The dish is later shared in the group and the ingredients are guessed by other members.

    My partner Archana has given me bengal gram and oil as the secret ingredients. I have shared this post which has been redone thoroughly with the group. Archana has prepared Stuffed Capsicum for the challenge.

    The other stuffed recipes on the blog are :

    Stuffed Brinjal 

    stuffed cucumber
    Evergreendishesdev

    Stuffed Cucumber

    Stuffed cucumber is a traditional dish from Karnataka. It is tasty and is usually served with chapati or jowar roti. 
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings: 4 people
    Course: dry sabzi, lunch ideas, stuffed recipes, traditional recipes, vegan
    Cuisine: Indian, karnataka
    Ingredients Method

    Ingredients
      

    • 1/2 kilogram cucumber
    • 1 cup fresh grated coconut
    • 3 tablespoon coriander seeds
    • 1 tablespoon bengal gram
    • 1 tablespoon urad dal
    • 3 red chilly dry
    • 2 green chilly
    • 1/2 cup coriander
    • 1 teaspoon cumin
    • salt to taste
    • 3 tablespoon oil
    • 1/4 teaspoon mustard seeds
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder

    Method
     

    1. Wash the cucumber, pat dry  and cut them into two or three pieces.
    2. Make an incision on four sides on each of them, you will be filling the paste in it later. Keep them aside.
    To make the stuffing
    1. Dry roast the bengal gram and urad dal and keep aside.
    2. Roast the coriander seeds with a little oil, do not burn them. 
    3. Now, roast the red chilly with a little oil.
    4. Grind the roasted ingredients along with green chilly, coriander and cumin to a fine paste.
    To fill the stuffing:
    1. Slowly, take a piece in the hand . Take a little of the filling and stuff it using both the hands. Take care, as they tend to break easily. Repeat for all pieces.
    To prepare the veggie
    1. Take a pan and make the seasoning. Slowly, add the stuffed veggie into it. Close it with a plate of water. This eases cooking. Keep stirring in between. When tender, remove into a serving bowl. Stuffed cucumber is ready to be served.

    If you ever make Stuffed Cucumber in your kitchen, take a photo and share with me by tagging @foodiejayashree on Instagram and @evergreendishes on Facebook.

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    stuffed cucumber
    stuffed cucumber
  • Alu Palak Potatoes in spinach gravy

    Alu Palak Potatoes in spinach gravy

    Spinach is widely used in my cooking. I like this green vegetable for its versitality. One can use it in various kinds of dishes, from starters to rice dishes. Being a store house of nutrients, its one of the reasons, vegetarians should use it. The gravy of spinach is the basis for many north indian dishes. (more…)

  • Instant tomato pickle

    Instant tomato pickle

    Tomato pickle is tasty, easy to make and gets ready in ten minutes. It is ideal to serve with hot steamed rice. If refrigerated, it stays good for a couple of days.

    I often make this and keep when tomatoes are available in plenty, it stays good for a couple of days when refrigerated.  It makes a good accompaniment with hot steamed rice. It may be served with chapati also.

    My cooking seems difficult without tomato, I regularly need it in dal or stir fry. Sometimes, I use in rice dishes too, not to mention of the soups and stews that we love. Let’s get to the recipe of this Instant Tomato Pickle.

    INGREDIENTS :

    • tomato 1/4 kg
    • oil 3tsp
    • mustard seeds 1tbsp +1tsp
    • tamarind pulp 2tbsp
    • asafoetida 1/2 tsp
    • turmeric powder 1/4tsp
    • methi seeds  1/2 tbsp
    • chilli powder 2tsp
    • curry leaves a few

    METHOD :

    • Wash and cut the tomatoes.
    • Dry roast one tablespoon of mustard seeds. Let them splutter. Keep aside and continue the same with methi seeds. Let cool, and grind to a powder.
    • Make seasoning and add tomatoes to it. Add salt, curry leaves and some water. Let cook.
    • Add tamarind pulp and chilli powder. Allow to boil for sometime. Adjust the consistency by adding water.
    • Add the ground powder and let boil for a minute.
    • Serve with rice or chapati.
    instant tomato pickle
    Evergreendishesdev

    Instant Tomato Pickle

    Tomato Pickle is tasty, easy to make and ready in ten minutes. It is popular in South India.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 10 minutes
    Servings: 1 bowl
    Course: daily cooking, meals, pickle
    Cuisine: South Indian
    Ingredients Method

    Ingredients
      

    • 1/4 kilogram tomato
    • 3 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 2 teaspoon red chilly powder
    • tamarind
    • salt
    • water
    For the mix
    • 2 teaspoon mustard
    • 1 teaspoon fenugreek

    Method
     

    1. Wash and cut the tomato.
    2. Take oil in a pan, add mustard seeds, as it splutters, put asafoetida and turmeric powder. Add the tomato pieces to it. Put salt and some water. Let cook.
    3. Dry roast the mustard seed and fenugreek seed. Once it cools, grind it to a powder.
    4. Once the tomato is moderately cooked, put the tamarind pulp and chilly powder. Add some water. Let cook for sometime.
    5. Now, add two teaspoon of the ground mixture. Let cook for a minute.
    6. Switch off the stove.
    7. Tomato pickle is ready to serve.

    Video Recipe

    Pin it for later :

    instant tomato pickle
    instant tomato pickle

    About the Event :

    Our old posts get lost in the large ocean of internet. Moreover, the earlier posts need a make over as our pictures are not all that good. Thus, a group is formed where every fortnight we redo one post either with text, picture or both. This post is part of Foodies Redoing Old Post 8. This post is part of that Foodies Redoing Old Post 8. I have added new pictures and text to it.

    If you have liked this post, do leave a comment below. If you ever make it, do take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook, I will share it further.

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