Evergreendishes

Author: Evergreendishesdev

  • Best Chocolate Cake

    Best Chocolate Cake

    Chocolate cake is soft and moist, it is absolutely delicious. The ganache tastes good with it.

    Cakes are loved by all, we just need an occasion to bake it, isn’t it? Our favourite cake is the chocolate cake. As I had never made a cake using coconut oil,  thought of making one. Now, this was the first time I used it, both mother and daughter, were anguish with the results. Wondering, how it turned out? It was tasty and loved by all.

    Now, I have another chocolate cake here ! Life is a good learning experience, we do not understand, until it really matters.

    Chocolate cake can be made by using either the cocoa powder or the dark chocolate. Here, I have used dark chocolate.

    chocolate cake

    About the event:

    Sending this to Shhh Secretly Cooking group event, a monthly event, we are paired as partners and cook on a pre-scheduled theme. The partners exchange secret ingredients and cook accordingly. The secret ingredients are guessed later by other members. The theme was suggested by Mayuri Patel, who runs the group.  She has a wide range of dishes on her blog, love her desserts especially.  I loved her chocolate truffles, they look so delish.

    My partner was  Aruna, a talented blogger.  She blogs at Vasus Veg Kitchen. She has many healthy dishes from regional cuisines. I loved her bengali style vegetable  chops.   I told  Aruna I wished to make a cake with coconut oil and she agreed. She gave me  coconut oil and walnuts as the secret ingredients.  The ingredients that I gave were choco chips and vanilla essence and she prepared this delicious looking  Chocolate and Custard Jelly Cake.

    A few other cakes that I have shared earlier are Zebra Cake, delicious Mocha Banana Cake

    Chocolate Cake 

    Ingredients:
    • 1/4 cup coconut oil
    • 2  tsp instant coffee powder
    • 1/2 teaspoon vanilla extract
    • 1 teaspoon lemon juice
    • 1cup castor sugar
    • 1/2 cup dark chocolate
    • 1/2 cup milk
    • 1 cup + 2 tsp maida
    • 1/2 tsp baking powder
    • 1/4 tsp baking soda
    • 5 walnuts
    For the ganache :
    • 1 cup fresh cream
    • 2 cup dark chocolate
    • 2 teaspoon butter
    For garnishing :
    • cashew pieces
    • choco chips
    Method:
    1. Take oil in a bowl.
    2. Mix coffee powder in quarter glass of water.
    3. Grate chocolate.
    4. Put coffee mixture, chocolate gratings, vanilla extract and lemon juice to the oil.
    5. Put some milk and mix it well.
    6. Sieve maida, baking powder and soda together.
    7. Mix them together. Add little milk if needed, the batter should be of medium consistency.
    8. Break walnut into pieces and put them in.
    9. Pre-heat the microwave oven for two minutes.
    10. Grease a tin.
    11. Pour the batter.
    12. Microwave it for five minutes on High, reduce the temperature, and again put it for three minutes. Once it is done, check, the inserted tooth pick should come out clean.
    13. Keep it in the microwave for sometime.
    14. Spread the ganache with a knife. Recipe for ganache is below.
    15. Decorate with cashew pieces and choco chips.
    To make the ganache :

    Take cream in a pan, warm it. Add the chocolate and butter, cook it for three minutes. Chocolate ganache is ready. Keep it in the refrigerator for sometime.

    chocolate cake
    Evergreendishesdev

    Best Chocolate Cake

    Chocolate cake is soft and moist, it tastes divine.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 25 minutes
    Total Time 40 minutes
    Course: evening snacks
    Cuisine: international
    Ingredients Method Notes

    Ingredients
      

    • 1/4 cup coconut oil
    • 2 tsp instant coffee powder
    • 1/2 teaspoon vanilla extract
    • 1 teaspoon lemon juice
    • 1 cup castor sugar
    • 1/2 cup dark chocolate
    • 1/2 cup milk
    • 1 cup + 2 tsp maida
    • 1/2 tsp baking powder
    • 1/4 tsp baking soda
    • 6 walnuts
    • For the ganache :
    • 1 cup fresh cream
    • 2 cup dark chocolate
    • 2 teaspoon butter
    • For garnishing :
    • cashew pieces
    • choco chips

    Method
     

    1. Take oil in a bowl.
    2. Mix coffee powder in quarter glass of water.
    3. Grate chocolate.
    4. Put coffee mixture, chocolate gratings, vanilla extract and lemon juice to the oil.
    5. Put some milk and mix it well.
    6. Sieve maida, baking powder and soda together.
    7. Mix them together. Add little milk if needed, the batter should be of medium consistency. Break the walnuts and put them into it.
    8. Pre-heat the microwave oven for two minutes.
    9. Grease a tin.
    10. Pour the batter.
    11. Microwave it for five minutes on High, reduce the temperature, and again put it for three minutes. Once it is done, check, the inserted tooth pick should come out clean.
    12. Keep it in the microwave for sometime.
    13. Spread the ganache with a knife. Recipe for ganache is below.
    14. Decorate with cashew pieces and choco chips.
    15. To make the ganache :
    16. Take cream in a pan, warm it. Add the chocolate and butter, cook it for three minutes. Chocolate ganache is ready. Keep it in the refrigerator for sometime.

    Notes

    • Any other oil may be used.
    Chocolate cake is soft and moist, it is absolutely delicious. The ganache tastes good with it.
    Best Chocolate Cake

    If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

     

  • Coconut Rice

    Coconut Rice

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    Coconut Rice | Coconut Rice Recipe | South Indian Cooking

    Coconut Rice is a flavoursome, easy to make  rice dish from South India. The goodness of coconut  along with taste of cumin and curry leaves blend  well to give a tasty and easy to make dish. It can be eaten as it is or served with a few papad and fryums.

    A no onion garlic recipe, coconut rice  is ideal for festive days. It is simple yet flavoursome. I often make it during holidays as it is loved at home. It is ideal to serve  for lunch or dinner. A good thing, you can make use of the left over rice too.

    It does not need any accompaniments but I usually make some fryums and papads to pair them together. Moreover, my family members  love to top it with a few pieces of these fryums.

    The ingredients that goes into the making of Coconut Rice are:

    Rice: Well cooked rice, that is neither too smudgy or soft. You can use the regular sona masuri rice here.

    Coconut: Use fresh grated coconut  to make this dish.

    Curry leaves : Curry leaves give a good aroma to it.

    Cashew pieces : They give flavour to the dish. Be sure to roast them well, you need a golden tinged one.

    Groundnuts: Not a necessity, but they taste good in most South Indian dishes.

    Asafoetida: It  is one of the essentials of the South Indian cooking.

    Coconut Rice
    Coconut Rice

    About the event:

    Sending this to Healthy Wellthy Cuisine, the theme is “Satvik Treat”. The theme was suggested by Ruchi Shah, who is an expert cook. I loved her Raw Mango Thokku and want to try it. Other satvik recipes that you may like to try are

     

     

    Recipe of Coconut Rice:

    Ingredients:

    • 1 cup  rice
    • 2 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/2 teaspoon cumin
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • 2 tablespoon groundnut
    •  8 cashew
    • 4 red chilly
    • a few sprigs of curry leaf
    • 1/2 cup coconut
    • salt to taste

    Method:

    1. Wash the rice and cook it in pressure cooker, adjust the water quantity accordingly.  Once the pressure releases, keep it aside.
    2. Take oil in a pan, add mustard seeds, as it splutters, put bengal gram, urad dal, groundnuts. Saute for a while. Put cashew pieces and red chilly into it. Throw in the curry leaves, the seasoning is ready. Keep it aside.
    3. Put rice, salt and coconut to it. Mix it.
    4. Coconut rice is ready to serve.

    Take a tip:

    • Grated coconut may be added in the seasoning. I do not do it, I prefer putting it over and mixing.
    • A few green chilly and ginger may be added in the seasoning.
    Print Recipe
    Coconut Rice

    Coconut Rice

    Coconut Rice is a flavoursome rice from South India. A no onion garlic recipe, it is ideal for festive days.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course: dinner, festive cooking, lunch box, lunch ideas
    Cuisine: South Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup rice
    • 2 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/2 teaspoon cumin
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • 2 tablespoon groundnut
    • 8 cashew
    • 4 red chilly
    • a few sprigs of curry leaf
    • 1/2 cup coconut
    • salt to taste

    Method
     

    1. Wash the rice and cook it in pressure cooker, adjust the water quantity accordingly.  Once the pressure releases, keep it aside.
    2. Take oil in a pan, add mustard seeds, as it splutters, put bengal gram, urad dal, groundnuts. Saute for a while. Put cashew pieces and red chilly into it. Throw in the curry leaves, the seasoning is ready. Keep it aside.
    3. Put rice, salt and coconut to it. Mix it.
    4. Coconut rice is ready to serve.

    Notes

    Grated coconut may be added in the seasoning. I do not do it, I prefer putting it over and mixing.
    A few green chilly and ginger may be added in the seasoning. 

    Pin it for later:

    Coconut rice is a simple yet flavoursome rice dish from South India. A no onion garlic recipe, it t is ideal for festive days.
    Coconut Rice

    If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

     

     

     

     

  • Mixed Dal / how to make tasty mixed dal

    Mixed Dal / how to make tasty mixed dal

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    mixed dal |  mixed dal recipe | north indian cooking | lunch ideas

    Mixed Dal is spicy and tasty, it makes a good accompaniment with roti, nan, steamed rice or even jeera rice.

    Dal is one of the essentials of daily cooking. I prefer using a combination of pulses as nutrients from various sources are derived. Being vegetarians, I try to provide a balanced diet by making dal regularly.

    A well prepared dal is not only tasty but goes well with both rice and flat bread. We often pair this with jeera rice too.

    Dal Methi is the one I commonly make at home. I have an e-book on Amazon titled, 30 Tasty Dal Recipes

    Mixed Dal
    Mixed Dal

    Ingredients:

    Measurement used : 1 cup =100 ml

    • 1 cup turdal
    • 1 cup moong dal
    • 1/2 cup masoor dal
    • 4 cup water
    • 1/4 tsp turmeric powder
    • 1 tablespoon oil +ghee
    • 1/2 teaspoon cumin
    • 2 green chilli
    • 1/ tsp turmeric powder
    • a pinch of asafoetida
    • 2 cloves garlic
    • 1 onion
    • 3 tomato
    • 1 teaspoon red chilli powder
    • salt

    Method:

    1. In a bowl, add all the dal in specific quantities. Wash and soak it in water for half an hour.
    2. Cut the onion and tomato finely.
    3. Cook the dal with a little turmeric powder and four cups of water for three whistles. Let the pressure release by itself.
    4. In a pan, add oil and ghee. Add cumin, as it splutters thrown in green chilly and garlic. Sprinkle asafoetida and a little turmeric powder to it. Put onion to it and saute it for sometime.
    5. Once it is golden in colour, put tomato pieces and salt to it. Let cook for five minutes. Sprinkle some water  to it, lest it may burn.
    6. With the back of the ladle, mash the cooked dal. Put it to the pan.
    7. Allow to cook for sometime. Adjust the consistency of the dal.
    8. Garnish with fresh coriander leaves.

    Take a tip :

    • Depending on the quantity that you need, decrease the size of the cup. Otherwise, use a tablespoon of dal instead of a cup. The quantity I have given is sufficient for six people.
    • Adjust the measurement of dal to your preference, I prefer using this measurement.
    • Only oil may be used, but ghee gives a good taste.
    • Reduce the quantity of chilli powder if needed.

     

    Mixed Dal

    Mixed Dal is spicy and tasty accompaniment with rice or any kind of flat bread.
    Print Recipe
    Ingredients Method

    Ingredients
      

    • 1 cup turdal
    • 1 cup moong dal
    • 1/2 cup masoor dal
    • 4 cup water
    • 1/4 tsp turmeric powder
    • 1 tablespoon oil +ghee
    • 1/2 teaspoon cumin
    • 2 green chilli
    • 1/ tsp turmeric powder
    • a pinch of asafoetida
    • 2 cloves garlic
    • 1 onion
    • 3 to mato
    • 1 teaspoon red chilli powder
    • salt

    Method
     

    1. In a bowl, add all the dal in specific quantities. Wash and soak it in water for half an hour.
    2. Cut the onion and tomato finely.
    3. Cook the dal with a little turmeric powder and four cups of water for three whistles. Let the pressure release by itself.
    4. In a pan, add oil and ghee. Add cumin, as it splutters thrown in green chilly and garlic. Sprinkle asafoetida and a little turmeric powder to it. Put onion to it and saute it for sometime.
    5. Once it is golden in colour, put tomato pieces and salt to it. Let cook for five minutes. Sprinkle some water  to it, lest it may burn.
    6. With the back of the ladle, mash the cooked dal. Put it to the pan.
    7. Allow to cook for sometime. Adjust the consistency of the dal.
    8. Garnish with fresh coriander leaves.

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    Mixed dal is a spicy and tasty accompaniment with any meal. It tastes good with rice as well as flat breads.
    Mixed Dal

    A few dal recipes from my co-bloggers: Sukhi Pudine Ki Dal and Lucknowi Dal 

    If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

  • Badam Puri | how to make badam puri

    Badam Puri | how to make badam puri

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    Badam Puri is a delicious festive sweet from South India. Triangular shaped, deep-fried and dunked in sugar syrup, they are crispy and flaky, ideal for any celebration.

    Badam Puri, a paste of almonds is mixed in the dough. This gives a good taste and hence the name.

    Gowri-Ganesha festival is celebrated in a fortnight. It is celebrated a day prior to Ganesha festival. It is the worship of Goddess Gowri, mother of Lord Ganesha. You can make badam puri recipe for the festivities. For the Ganesha festival, Modak,   Kadabu and Pancha kajjaya is usually prepared.

    Other sweet delicacies that I have on my blog are Rawa Kesari with jaggery , Til Poli, Palkova, Ragi Halbai, Ashgourd Halwa, Khaja

    badam puri
    badam puri

    The ingredients that you need are:

    Measurement used : 1 cup =250 ml

    • 1.5 cup maida
    • 2 tbsp semolina
    • 1 tsp sugar
    • 1/4 tsp baking powder
    • pinch of salt
    • 2 tbsp ghee
    • 1/4 cup milk
    • oil for frying
    • 15 almonds

    for the sugar syrup

    • 1 cup sugar
    • 1/4 cup water
    • 4 cardamom powdered
    • a few strands saffron
    Other ingredients:
    • little ghee for smearing
    • maida for dusting
    • cloves for decorating

    Method:

    1. Soak the almonds in a cup of hot water for half an hour.
    2. Peel the skin and make it into a paste. You can use the same water for grinding.
    3. Make the sugar syrup by boiling sugar in water. Add saffron strands and cardamom powder to it. Boil it for five minutes, we do not need a one string syrup here. Keep it aside.
    4. In a wide bowl, add maida and semolina. Put almond paste, sugar, baking soda, salt and ghee. Mix it well between fingers.
    5. Add milk and make it to a firm dough.
    6. Cover with a damp cloth and keep it aside for 15 minutes.
    7. Make into small balls.Take a ball of the dough, roll into a puri, smear some ghee, fold into half, again smear a little ghee and put the the third fold. Keep a clove on it.
    8. Make a couple more with the remaining dough.
    9. Heat oil in a pan.
    10. Once the oil heat, slowly add a couple of them into the oil and deep fry till golden brown.
    11. Remove in a plate with tissue paper and keep them aside.
    12. After sometime, put them in the sugar syrup, turn the other side and keep in a plate.
    13. Repeat for the rest of the dough.
    14. Desiccated coconut with sugar, only castor sugar or just desiccated  coconut may be sprinkled over them.

    Take a tip:

    • Addition of almond paste is a pre-requisite. Do not skip it.
    • Mix the flour well with fingers. Then add milk to form a dough.
    • Use more milk if needed
    Badam Puri

    Badam Puri

    Badam Puri is a crispy and flaky sweet delicacy fromSouth India.
    Print Recipe Pin Recipe
    Course: sweets
    Cuisine: karnataka
    Ingredients Method

    Ingredients
      

    • 1.5 cup maida
    • 2 tbsp semolina
    • 1 tsp sugar
    • 1/4 tsp baking powder
    • pinch of salt
    • 2 tbsp ghee
    • 1/4 cup milk
    • oil for frying
    • 15 almonds
    • for the sugar syrup
    • 1 cup sugar
    • 1/4 cup water
    • 4 cardamom powdered
    • a few strands saffron
    • Other ingredients:
    • little ghee
    • maida for dusting
    • cloves for decorating

    Method
     

    1. Soak the almonds in a cup of hot water for half an hour
    2. Peel the skin and make it into a paste. You can use the same water for grinding.
    3. Make the sugar syrup by boiling sugar in water. Add saffron strands and cardamom powder to it. Boil it for five minutes, we do not need a one string syrup here. Put it aside.
    4. In a wide bowl, add maida and semolina. Put almond paste, sugar, baking soda, salt and ghee. Mix it well between fingers.
    5. Add milk and make it to a firm dough.
    6. Cover with a damp cloth and keep it aside for 15 minutes.
    7. Take a ball of the dough, roll into a puri, smear some ghee, fold into half, again smear a little ghee and put the the third fold. Keep a clove on it.
    8. Make a couple more with the remaining dough.
    9. Heat oil in a pan.
    10. Once the oil heat, slowly add them into the oil and deep fry till golden brown.
    11. Remove and keep them aside.
    12. After sometime, put them in the sugar syrup, turn the other side and remove in a plate.
    13. Repeat for the rest of the dough.
    14. Desiccated coconut with sugar, only castor sugar or just desiccated  coconut may be sprinkled over them.

     

    A few festive sweets from my co-bloggers : Gujarati Mohantal, twist to Zarda Paulao is  Aloo Zarda, Bengali Misti Goja, Mathur ki Peda from North India, Kolkata’s  Kesar Rasgolla

    Pin it for later:

    Badam Puri is a crispy and flaky sweet from Karnataka. It is usually made during festivities.
    Badam Puri

    If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

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  • Sweet Corn Dhokla | Makki Ka Dhokla

    Sweet Corn Dhokla | Makki Ka Dhokla

    Sweet Corn Dhokla / Makki ki dhokla  is an instant food ready within 30 minutes. It is light and ideal as evening snack. One can pack it in the lunch box too.

    Dhokla is a popular Gujarati snack. It is non-fried snack and usually made of gram flour. But today, different kinds of dhokla are made and  has two versions, traditional and instant.  Usually, the traditional one is fermented overnight and steamed the next day. But, instant versions are more popular as they are ready when needed. Additionally, an agent and sour curd is used to give the required sponginess.   I usually make khaman dhokla,  tri-colour dhokla, rawa dhokla and oats dhokla at home.

    sweet corn dhokla
    sweet corn dhokla

     

    In today’s recipe,  corn kernels are made into a puree with yoghurt. It is then mixed with semolina and steamed. Later, it is cut and seasoning is put into it. The other sweet corn recipes on the blog are : Corn and Peas Pulao, Spring Onion and Corn Pulao, Kidney Bean and Corn Salad

    About the event:

    Steamed food is healthy option that you can adopt for your cooking. Idli, dhokla, modak, nucchina unde are some of the dishes that we commonly associate with steaming. Well, this month, at Shh Secretly Cooking group, the theme is “Steamed Food”. The theme was suggested by Anu Kollan. Do check out her Vattayappam, Kerala style pancake, it looks delicious. Here, we are paired and the partner assigns secret ingredients to each other to prepare for the theme. I was paired with Poonam, a wonderful co-blogger. Hailing from Maharashtra, she shares many tasty dishes from that region. She gave me corn and oil and I made this Corn dhokla. Carom seeds and green chillies were the secret ingredients given to Poonam and she made the Gujarati Rice Khichu.

    shhh cooking secretly

     

    Sweet Corn Dhokla / Makki ki Dhokla Recipe :

    Ingredients:

    • 1 cup sweet corn kernels
    • 1 cup semolina
    • 1/2 cup yoghurt
    • 3 green chilly
    • a small piece ginger
    • salt
    • 1/2 teaspoon soda
    • 1/2 teaspoon lime juice

    For the seasoning:

    • 2 tbsp oil
    • 1/2 tsp mustard seeds
    • 1/2 tsp cumin seed

    Method:

    • Put the frozen corn in water for sometime.
    • Remove and grind with curd, green chilli and ginger  to a smooth paste.
    • Put it in a bowl. Mix semolina to it.
    • Add salt.
    • Grease a bowl with little oil.
    • Heat the steamer.
    • Add soda and lime juice to it.
    • Mix, put in the bowl and set it to steam.
    • After 10 minutes, check if it is done. A tooth pick inserted comes out clean.
    • Cut into cubes.
    • Make seasoning, take oil in a pan, add  mustard seeds, as it crackle, put asafoetida and cumin. Pour it over the cut pieces. Garnish with fresh coriander and serve.

     

    Corn Dhokla / Makki ka dhokla
    Evergreendishesdev

    Corn Dhokla / Makki ka Dhokla

    Corn Dhokla / Makki ka dhokla is an easy and healthy snack from Gujarati cuisine.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Resting time 10 minutes
    Total Time 35 minutes
    Servings: 15
    Course: evening snacks
    Cuisine: Gujarati
    Ingredients Equipment Method

    Ingredients
      

    • 1 cup corn kernels
    • 1 cup semolina
    • 1/2 cup yoghurt
    • 3 green chilly
    • a small piece ginger
    • salt
    • 1/2 teaspoon soda
    • 1/2 teaspoon lime juice
    • For the seasoning:
    • 2 tbsp oil
    • 1/2 tsp mustard seeds
    • 1/2 tsp cumin seed

    Equipment

    • Steamer, wide bowl, ladle, small circular bowl, kadai

    Method
     

    1. Put the frozen corn in water for sometime.
    2. Remove and grind with curd, greem chilli and ginger  to a smooth paste.
    3. Put it in a bowl. Mix semolina to it.
    4. Add salt.
    5. Grease a bowl with little oil.
    6. Heat the steamer.
    7. Add soda and lime juice to it.
    8. Mix, put in the bowl and set it to steam.
    9. After 10 minutes, check if it is done. A tooth pick inserted comes out clean.
    10. Cut into cubes.
    11. Make seasoning, take oil in a pan, add  mustard seeds, as it crackle, put asafoetida and cumin. Pour it over the cut pieces. Garnish with fresh coriander and serve.

    Pin it for later :

    sweet corn dhokla
    Sweet Corn Dhokla

    If you have liked this post, do share it with your family and friends. If you ever make this Corn Dhokla recipe, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

    Let’s be connected, the follow buttons are on the side bar. Subscribe to get all updates and an e-book for free!

     

  • Easy Poha Idli

    Easy Poha Idli

    Jump to Recipe Print Recipe

    Poha Idli is another easy breakfast recipe to prepare for the busy mornings. They are soft, bright smiling white and  delicious. Serve with coconut chutney. Poha Idli is easy to prepare as no soaking, grinding and fermentation is required.

    Idli is the ideal breakfast for busy mornings. But, grinding the batter needs time and patience. Instant idlis as Rawa Idli and Ragi Idli always come to my rescue. But, when you want to make something different, give a try to this Poha Idli. Poha is flattened rice commonly used in South Indian households. This is easy poha idli recipe is ideal for all.

    Poha and South Indians:

    South Indians love using poha in their daily routine. It is so commonly used,  chiwda is usually present in the kitchen shelves. Tangy  beaten rice is tasty and  usually served for breakfast. And not to mention, on the fasting days, it is a no cook food eaten by most people.

    About the event:

     

     

     

    Poha Idli

    Poha Idli Recipe

    Ingredients:

    • 1 cup poha
    • 1.5 cup idli rawa
    • 2 cup sour yoghurt
    • salt to taste
    • 1/4 teaspoon soda

    Method:

    1. Wash the flattened rice. Soak it for ten minutes.
    2. Mash it with a ladle.
    3. Add curd and idli rawa to it. Put salt and mix it. Keep it aside for twenty minutes.
    4. Heat a idli cooker. Add soda to the batter, mix it and immediately put it in the moulds.
    5. Cook it on moderate heat for twenty to twenty-five minutes.
    6. Once they are done, turn off and keep it aside for sometime. Remove and serve with coconut chutney.

    Take a note:

    • Poha Idli  requires time as the flattened rice needs to be cooked. It is not ready in a jiffy as 1-2-3. Once they are cooked, leave them for sometime. They are too soft.
    • I used the thin variety of flattened rice. You can use any variety.
    idli
    Evergreendishesdev

    Poha Idli

    Poha Idli is another kind of instant idli. They are soft and delicious.
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 30 minutes
    Resting time 10 minutes
    Total Time 1 hour 10 minutes
    Servings: 25 idlis
    Course: Breakfast
    Cuisine: Indian, South Indian
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 cup poha
    • 1.5 cup idli rawa
    • 2 cup sour yoghurt
    • salt to taste
    • 1/4 teaspoon soda
    • water

    Equipment

    • Idli cooker
    • idli plates
    • ladle
    • bowl

    Method
     

    1. Wash the flattened rice. Soak it for ten minutes.
    2. Mash it with a ladle.
    3. Add curd and idli rawa to it. Put salt and mix it. Keep it aside for twenty minutes.
    4. Heat a idli cooker. Add soda to the batter, mix it and immediately put it in the moulds. Adjust the consistency, by adding water.
    5. Cook it on moderate heat for twenty to twenty-five minutes.
    6. Once they are done, turn off and keep it aside for sometime. Remove and serve with coconut chutney.

    Notes

    It requires time as the flattened rice needs to be cooked. It is not ready in a jiffy as 1-2-3. Once they are cooked, leave them for sometime and later remove and serve.

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    Poha Idli is soft and delicious, ideal to serve as breakfast menu. It is easy to prepare as no grinding or fermentation of batter is needed. Site title Title Primary category Separator
    Poha idli

    If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

  • Millet Pulao / Foxtail millet Pulao

    Millet Pulao / Foxtail millet Pulao

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    Millet Pulao / Foxtail millet pulao is healthy, filling and tasty. It is ideal to serve for lunch or dinner.

    Foxtail millet is widely used in India and Asian countries. It is known as Navane in Kannada, korralu  or korra in Telugu, Kangni in Hindi, kang in Gujarati and Marathi,  Kaon Dana in Bengali and Kavalai in Tamil.

    It is an annual grass with slim and vertical leaves.The small seeds are covered with a thin, papery hull. It is removed by threshing. This is the highest grown millet in Asia and second widely used.

    Millets are ideal for all those who are conscious about their eating habits, it keeps a check on the weight.  It is diabetic friendly as it helps to regulate blood sugar levels. It is gluten-free. It is also good against heart ailments.

    Since I am using millets regularly, here is a millets pulao recipe that you can make for lunch or dinner. It is vegan and gluten-free.

    millet pulao / foxtail millet pulao
    Foxtail millet pulao is healthy and tasty.

    Children are used to eating the regular food, including millets required me to change it into something spicy for lunch, so I thought of making pulao with it.

    Ingredients:

    measurement used : 1 cup =150 ml

    • 1 cup foxtail millet
    • 1/2 cup mixed vegetable
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 1 bay leaf
    • 2 cardamom
    • 3 clove
    • 1/2 teaspoon ginger garlic paste
    • salt
    • 1/2 teaspoon chilli powder
    • 3 cup water

    Method:

    1. Clean, wash and soak the millet for half an hour.
    2. Chop and cut the vegetables.
    3. Take oil in a pan, add cumin, as it splutters, put the spices. Then put onion to it. Saute it for sometime. Add ginger-garlic paste to it and contiue to saute for sometime. The raw smell should go.
    4. Now, add the veggies to it. Mix them together.
    5. After sometime, put the soaked millet to it.
    6. Add water, chilli powder and salt to it. Stir it. Let it cook on a medium flame.
    7. Keep it covered for ten minutes.
    8. Serve with any curry or yoghurt based salad.
    millet pulao / foxtail millet pulao

    Millet Pulao / Foxtail Millet Pulao

    5 from 6 votes
    Millet Pulao is filling, packed with nutrients and tasty.
    Print Recipe Pin Recipe
    Course: dinner, lunch
    Cuisine: karnataka, South Indian
    Ingredients Method

    Ingredients
      

    • 1 cup foxtail millet
    • 1/2 cup mixed vegetable
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 1 bay leaf
    • 2 cardamom
    • 3 clove
    • 1/2 teaspoon ginger garlic paste
    • salt
    • 1/2 tsp chilli powder
    • 3 cup water

    Method
     

    1. Clean, wash and soak the millet for half an hour.
    2. Chop and cut the vegetables.
    3. Take oil in a pan, add cumin, as it splutters, put the spices. Then put onion to it. Saute it for sometime. Add ginger-garlic paste to it and contiue to saute for sometime. The raw smell should go.
    4. Now, add the veggies to it. Mix them together.
    5. After sometime, put the soaked millet to it.
    6. Add water and salt to it. Stir it. Let it cook on a medium, flame.
    7. Keep it covered for sometime.
    8. Serve with any curry or yoghurt based salad.

    Narmadha makes a foxtail sweet porridge ideal for children.Priya makes a sweet dish with this   Thinal Sarkarai Pongal while Kalyani, makes a spicy version Thinai Khara Pongal.

    Pin it for later :

    Millet pulao / Foxtail Millet Pulao is filling, packed with nutrients and tasty. It is ideal to serve for lunch or dinner.
    Millet Pulao / Foxtail Millet Pulao

    If you have liked this Foxtail Millet Pulao recipe, do share it with your family and friends. If you ever make it, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

  • Air fryer Vegetable Pakora | Guilt free Veg Pakoda

    Air fryer Vegetable Pakora | Guilt free Veg Pakoda

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    Vegetable Pakora in air fryer is crispy, tasty and guilt free snack to have anytime.

    Monsoon is all set as we had a couple of showers this year. It’s one of the season that calls for delicious, spicy food. Pakodas, mirchi bhajji, samosa are some of the relished snacks at home.

    Today, I am so happy to share a guilt-free pakora recipe with all of you here. Air fryer is a boon to all of us. It helps us to create guilt free recipes without any hassle. Air fryer pakoras are almost similar like the fried ones without any guilt.

    Benefits of Air fryer:

    Air fryer is a blessing to all of us. We can enjoy many tasty recipes without deep frying in oil. It means, less consumption of oil and a way to healthy living. It is ideal to  cook for a wide range of dishes. Moreover, there is no need to slog in the kitchen for hours during summer.

    This is the first air fryer recipe that I am sharing here though I have tried various ones at home like wedges and tikkis. I will update about them soon.

    Philips Air Fryer:

    We are using the Philips Air Fryer, it is extremely good to prepare a wide range of dishes such as tikkis, wedges, samosas, pakoras and grilled vegetables. It is a good value for money. We are more so ever conscious of our health, this is the best investment we have made for ourselves.

    About the event :

    Sending this to ” Monsoon Time” at Healthy Wealthy Cuisines. It is a fortnightly event, where bloggers create a recipe on a pre-selected theme. The theme was suggested by Poonam Bachav. Poonam is a dedicated blogger who has many tasty recipes on her blog. I liked her beetroot pachadi, never tried making beet with curds in it.

    Other recipes from my co-bloggers

     

    What is pakora ?

    Pakora / Pakoda are deep fried Indian fritters made using chickpea flour. Different kind of pakoras are made such as onion, mix veg, cabbage etc. Although used as a snack, it is also served as an accompaniment with any meal.

     

    air fryer vegetable pakora
    air fryer vegetable pakora

    Air fryer Vegetable Pakora Recipe

    Let’s get to the recipe of air fryer pakora.

    Ingredients:

    • 1 carrot grated
    • 1 onion finely cut
    • 1 capsicum finely cut
    • 1 tablespoon coriander leaves
    • 1/4 cup besan
    • 1/4 cup rice flour
    • 2 tablespoon curd
    • 1/2 teaspoon turmeric powder
    • 1 teaspoon red chilly powder
    • 1/2 teaspoon coriander powder
    • 1/2 teaspoon cumin powder
    • 1/2 teaspoon carom seed
    • 1/2 teaspoon pepper powder
    • 1/2 teaspoon chaat masala
    • salt
    • 2 teaspoon oil
    • little oil for brushing

    Method:

    1. Take the veggies in a bowl.
    2. Add the spice powders to it.
    3. Now,  put oil to it and mix with curds. Do not add water.
    4. Keep the mixture aside for half an hour. The mixture becomes moist with water released from the salt and vegetables.
    5. Pre-heat the air fryer for 3 minutes.
    6. Brush a little oil and put the pakoras in the air fryer with a spoon.
    7. Set the temperature and time. I kept it for 5 minutes twice.
    8. Check once and flip them.
    9. Remove and serve hot when ready with tomato ketchup. Repeat for the rest of the batter.

     

    air fryer vegetable pakora

    Air Fryer Vegetable Pakora

    Vegetable pakora in air fryer is tasty and healthy. It is ideal to serve with tea.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Resting time 30 minutes
    Total Time 1 hour
    Course: evening snacks
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 1 cup carrot finely shredded
    • 1 carrot grated
    • 1 onion finely cut
    • 1 capsicum finely cut
    • 1/4 cup besan
    • 1/4 cup rice flour
    • 2 tablespoon curd
    • 1/2 teaspoon turmeric powder
    • 1 teaspoon red chilly powder
    • 1/2 teaspoon coriander powder
    • 1/2 teaspoon cumin powder
    • 1/2 teaspoon carom seed
    • pepper powder
    • chaat masala
    • salt
    • 2 teaspoon oil
    • little oil for brushing

    Method
     

    1. Take the veggies in a bowl.
    2. Add the spice powders to it.
    3. Now,  put oil to it and mix with curds. Do not add water.
    4. Keep the mixture aside for half an hour.
    5. Pre-heat the air fryer for 3 minutes.
    6. Brush a little oil and put the pakoras in the air fryer with a spoon.
    7. Set the temperature and time. I kept it for 5 minutes twice.
    8. Check once and flip them.
    9. Remove and serve hot when ready with tomato ketchup. Repeat for the rest of the batter.

    Pin Air Fryer Pakora to a Snacks Board:

    Vegetable Pakora in air fryer is crispy, tasty and guilt free snack to have anytime.
    air fryer veg pakoras

     

    If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

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  • Kala Chana Salad | Black Chickpea Salad | Kala Chana Chaat

    Kala Chana Salad | Black Chickpea Salad | Kala Chana Chaat

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    Kala Chana Salad is a tasty and healthy salad. It is an easy to make snack for the evenings. It is vegan and gluten-free.

    Some days are a bit dull, we feel bored to cook but need something tasty on the platter. This salad comes handy, it can be assembled with just a handful of ingredients. It is ideal to serve as a light snack too.

    Nutrition:

    Kala Chana is rich in proteins and fibre. It also contains carbohydrates, vitamins like B6, C, folate and minerals such as magnesium, iron, copper and phosphorous.

    Benefits of Kala Chana

    1. It is a good source of proteins for vegetarians.
    2. It is diabetic friendly. It helps to keep the blood sugar levels balanced throughout the day.
    3. It helps in weight loss. Roasted chana provides a good amount of fibre and protein. It keeps satiated for a longer period.
    4. The iron content in it helps to prevent anaemia and boosts the energy levels.
    5. The fibre helps in reducing the constipation disorders.

    Uses :

    1. It can be used in numerous ways, as for breakfast, with chapati  to make delicious dhaba style kala chana or  a simple, no onion garlic sundal for fasting days.

    About the event:

    Sending this to theme”Salads” at Shhhh Secretly Cooking Challenge. It is a monthly event, theme is suggested by a member, members are paired and work with the secret ingredients given. The theme was suggested by Kalyani, a talented blogger. I loved her  Barley Summer Salad and Onion Sesame Pull Apart Bread . I was paired with an old friend and wonderful blogger Shobana Vijay, she gave me black chickpea and lemon juice as the secret ingredients and I have prepared this one. We enjoyed this salad, it makes a good snack too. I had given Shobha, salt and raw mango as the ingredients and she made the healthy  Sprouted Moth Salad. I loved her recently published  chocolate almond cake, looks so delicious.

    shhh cooking secretly

    Kala  Chana Salad / Black Chick Pea Salad

    Ingredients:

    • 1 bowl black chana
    • 1 onion
    • 1 tomato
    • 1 cucumber
    • salt to taste
    • 1/2 lemon
    • 1/2 teaspoon pepper powder

    Method:

    1. Wash and soak them overnight.
    2. Next day, discard the water, wash and cook with fresh water in a pressure cooker. Let the pressure release by itself.
    3. Cut onion, tomato and cucumber finely.
    4. Drain the water and keep it aside.
    5. In a wide bowl put the boiled chana. Add the vegetables, salt and pepper powder.
    6. Add lemon juice.
    7. Garnish with fresh chopped coriander.

    Kala Chana Salad

    Black Chana Salad is tasty and healthy, ideal to serve as a snack also.
    Print Recipe
    Ingredients Method Notes

    Ingredients
      

    • 1 bowl black chana
    • 1 onion
    • 1 to mato
    • 1 cucumber
    • salt to taste
    • 1/2 lemon
    • 1/2 teaspoon pepper powder

    Method
     

    1. Wash and soak them overnight.
    2. Next day, discard the water, wash and cook with fresh water in a pressure cooker. Let the pressure release by itself.
    3. Cut onion, tomato and cucumber finely.
    4. Drain the water and keep it aside.
    5. In a wide bowl put the boiled chana. Add the vegetables, salt and pepper powder.
    6. Add lemon juice.
    7. Garnish with fresh chopped coriander.

    Notes

    • The boiled water can be used in soups. 

    Pin it for later :

    Kala Chana Salad is a tasty and healthy salad. It is an easy to make snack for the evenings. Give a try to this recipe.
    Black Chana Salad / Chick pea salad

    If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

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  • Aamras | Mavina Hannu Seekarne

    Aamras | Mavina Hannu Seekarne

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    Aamras / Mavina Hannu Seekarne is a popular sweet dish made with mangoes. It is usually served with puris.

    Mango is the king of fruits and loved by one and all. We make numerous dishes with mango but nothing is as good as eating the fruit itself. In the order, Aam Ras or Mavina Hannina Seekarne unanimously comes next. I realised, I have not put this one on my blog and  with this it’s a adieu to mango, until the next season arrives.

    Monsoon has started in most parts of India and it means the end of mangoes for the year.                    Amba bhaat, mango panna cotta and sunshine drink were the recipes of mango I posted earlier this year. Mango is the only fruit which everyone loves but available only once a year. The summers get better as everyone waits for the mangoes.

     

     

    Since time immemorial, mavina hannina seekarne / aam ras is cherished by Indians. It is an emotion, a joy, a nostalgia and many stories to brew. Summer is incomplete without it for many of us. It pairs well with chapati or puri. It is also served with obbattu (holige) as a festive sweet.

    I have vivid memories about the mango season. We used to get good fruits from the farm and enjoyed them. Now, I have a couple of trees at home.

    Aam Ras is made in different ways in different parts of the country. In Karnataka, a little milk  is added to it. In coastal karnataka, coconut is ground with cardamom and sugar to give a good taste. In Gujarat, it is known  as keri no ras and  no milk is added in it.

    Aam Ras / Mavina Hannu Seekarne

    How to extract the pulp?

    There are two methods : Traditional and Modern

    Traditional Method

    The traditional method is to squeeze the pulp using hands. It is the best way to make it and tastes magical. The process is cumbersome, one has to wash the fruits, soften them, extract the pulp, if needed put the seed in some milk, one can extract again from it. The skin is discarded, the seeds too are discarded, but few people  serve them along. They love eating from it.

    The Modern Method

    The fruit is cut into cubes and then blended. This is simplified version is all that I can say. But, if one needs the real taste, follow the traditional method and do not blend it later.

    This is the last mango recipe for the year, send it to MangoTango at Healthy Wellthy Cuisine. It is a fortnightly event, where we create recipes on a particular theme suggested by a member. This fortnight, Narmadha from Nams Corner suggested the theme. She has many good recipes on her blog, I liked her recently published ragi cookies.

     

    What goes in Aamras ?

    • Mango: It is the star ingredient. It would not be wrong to say as the only ingredient too.
    • Milk : a little milk to extract the extra juice from the mangoes.
    • Jaggery : It is optional. If the mangoes are sweet, do not add it.
    • Salt: apinch of it

    How to store Aamras?

    Aamras can be stored in the refrigerator for a couple of days. Keep it closed with a lid.

    Making of Aamras :

    Choose ripe mangoes. Wash them well and keep them in a bowl of water for half an hour. Get yourself prepared for the work as it is not an easy task. It is messy. Wipe dry. Squeeze them lightly as a prep work before extracting the pulp. We used to sit around during summer holidays at mom’s place and two of us would soften the mangoes while the other two would extract the pulp. I know, we are a single person handling everything at home.

    It is then squeezed from both the skin and the seed. The process is repeated for all the mangoes. Jaggery is dissolved in milk and put.

    Depending on the household, the pulp is blended or served as it is. I prefer to serve as it is. Blending make it even and thick.

     

    If you have liked this post, pin it for later.

    Aam Ras / Mavina Hannu Seekarne is a popular sweet dish made with mangoes. It is usually served with puris, chapati and even obbattu.
    Aam ras/ Mavina hannu seekarne

    Looking for another recipe with mango ? You can try this yummy pudding

    Aam Ras / Mavina Hannu Seekarne

    Aam Ras / Mavina Hannu Seekarne is a delicious sweet dish from mangoes. It tastes good with puri, chapati or even obbattu.
    Print Recipe
    Course: sweets, traditional recipes
    Cuisine: Indian, karnataka
    Ingredients Method Notes

    Ingredients
      

    • 12 mangoes
    • 1 cup milk
    • 1 tablespoon jaggery
    • a pinch of salt

    Method
     

    1. Method 1 :
    2. Choose ripe mangoes. Put them in water, scrub  and keep them immersed  for sometime.
    3. Remove the mangoes, pat dry with a clean cloth.
    4. Soften the fruits by pressing them lightly with the hand.
    5. Keep two wide bowls. Remove the stalk and squeeze the pulp in a wide bowl. Put the seed into it, and slowly extract the pulp from the skin. Put the skin aside and now, extract pulp from the seed.
    6. You can immerse the seed in milk and use it again after sometime.
    7. Step 4 and 5 is repeated for all the fruits.
    8. Add milk and jaggery. Salt is optional.
    9. Mix and serve.
    10. Method 2 :
    11. Wash the fruits. Peel the skin with a scraper.
    12. Cut the fruit into pieces.
    13. Put jaggery in milk and keep it aside.
    14. Blend into a puree, add the jaggery dissolved milk and blend once again.
    15. Mango Pulp is ready to serve.

    Notes

    Use  good quality mangoes. The mangoes should be ripe.
    Addition of milk and  jaggery is optional. In most households, it is added. 
    The quantity of jaggery used depends on the sweetness of the mangoes. 
    Addition of salt is also optional. It gives a good taste. 

    If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

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