Evergreendishes

Author: Evergreendishesdev

  • Spiced Yoghurt / Simple Raita for Pulao

    Spiced Yoghurt / Simple Raita for Pulao

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    Spiced Yoghurt is a simple yet tasty preparation served with pulav. It can be easily made in five minutes.

    The indian cuisine is elaborate and makes use of many spices. Thus, raita is often prepared as an accompaniment with pulao or biryani. Raita is one or different vegetables mixed in curds along with a few spices. Spiced yoghurt serves the same purpose but it is without any veggies in it.

    Spiced yoghurt is a simple curd based dish ideal to serve with   pulav or Veg Jadoh. It is easy to prepare and needs no elaborate  preparation. It is tasty and ideal to make when hardly any vegetables are on hand. During the lockdown, if you ever run out of veggies, you can make this one. Infact, I make it when I am bored to chop veggies!

    Spiced Yoghurt / Simple Raita for Pulao
    Spiced Yoghurt / Simple Raita for Pulao

     

    All the ingredients that you need are easily available in the kitchen.

    Curds- We need fresh curds.

    Fresh coriander- I am obsessed with coriander in my cooking and I cannot say enough the need of it here.

    Seasoning: A little bit of seasoning with red chillies gives a good taste to it.

    Salt – It is the essence of any cooking.

    Sugar- It is the sugar that creates a balance of all taste and gives a good flavour to it.

    Spiced Yoghurt / Simple Raita for Pulao

     

    Spiced Yoghurt Recipe:

     

    Ingredients:

    • 2 cup fresh curds
    • 1/2 teaspoon sugar
    • salt to taste
    • 1 tablespoon fresh chopped coriander
    • 2 teaspoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • curry leaves
    • 2 red chilly

    Method:

    1. Whisk the curds.
    2. Add salt, sugar, fresh coriander to it.
    3. Make seasoning in a small pan. Take oil in a small pan, add the mustard seeds, as it splutters put asafoetida, curry leaves and red chilly. After a few seconds, put it over the curd mixture.
    4. Chill and serve.

    About the event :

    Sending this to Healthy Wellthy Cuisine, Theme84 which is  ” Curd Fiesta ”  This is a fortnightly event and the theme is selected by Sujata Roy of Batter Up With Sujata. She has a wide range of Bengali dishes, I liked her Rasgolla, it looks delicious. The other recipes by members are Chow Chow Raita, South Indian Curd Rice, Tuty Fruity Cake, Strawberry Shrikhand, Tomato Raita, Tomato, Corn, Peas and  Paneer Kadhi , Kesar Badam Lassi Muffins

     

    spiced yoghurt
    Evergreendishesdev

    Spiced Yoghurt / Simple Raita for Pulao

    5 from 4 votes
    Spiced yoghurt is a simple yet tasty accompaniment with any variety of rice dish.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Course: Side Dish
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 2 cup fresh curds
    • 1/2 teaspoon sugar
    • salt to taste
    • 1 tablespoon fresh chopped coriander
    • 2 teaspoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • curry leaves
    • 2 red chilly

    Method
     

    1. Whisk the curds.
    2. Add salt, sugar, fresh coriander to it.
    3. Make seasoning in a small pan. Take oil in a small pan, add the mustard seeds, as it splutters put asafoetida, curry leaves and red chilly. After a few seconds, put it over the curd mixture.
    4. Chill and serve.

    Pin it for later:

    Spiced Yoghurt is a simple yet tasty preparation served with pulav. It can be easily made in five minutes.
    Spiced Yoghurt

    If you have liked this post, do share it with your family and friends. You can save the above image on Pinterest for further reference.

    If you ever make this recipe, do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook

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  • Wheat and Oats Pancake

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    Wheat and Oats Pancake is a quick, easy to make breakfast. It is healthy and ideal to serve for children.

    Pancakes are American originated, soon spread to other parts and India also. They are filling and quick, can be made in different variations. It is a distant relative of Indian crepe, Set Dosa.

    Today, I am sharing with you Wheat and Oats Pancake.

    What is Pancake?

    Pancake is  round cake like, prepared from a starch-based batter. It may contain eggs, milk and butter and cooked on a hot griddle. It is spread all over the world and comes in different shapes and structure. It is believed that pancakes are one of the earliest cereal food eaten in pre-historic societies.

    What are the different types of pancakes?

    In England, pancakes are think like crepes while in America they are small, circular discs, made using a leavening agent that gives a spongy texture to it. Today, one can find different varieties of pancake.

    Which recipe is shared today?

    The recipe that I am sharing is Wheat and Oats Pancake. It is a good way to include oats.

     

    Wheat and Oats Pancake

    Ingredients:                Measurement used : 1 cup = 240 ml
    • 1 cup wheat flour
    • 1/2 cup instant oats
    • 1 cup milk
    • 2 teaspoon baking powder
    • 2 tablespoon sugar
    • 3 tablespoon curd
    • 1 tablespoon oil
    • a pinch of salt
    • raisins
    • honey to serve
    Method:

     

    1. Mix these  ingredients: milk, curd, oil, sugar and salt.
    2. In another bowl, mix wheat flour, oats and baking powder.
    3. Put it into the milk mixture and mix well.
    4. Add raisins in it.
    5. Heat a skillet, drizzle some oil and pour a ladleful of batter.
    6. Close it and let cook for a minute.
    7. Flip it over to the other side.
    8. Once it is cooked, remove and repeat for the rest of the batter.
    9. Serve with honey or maple syrup.

      About the event:

      This is part of the Shhhhh Secretly Cooking Challenge managed by Mayuri. It’s a new challenge henceforth and for the current mont it is  “Pancakes”. I was paired with Priya Mahesh of Pickledroute, that contains both recipes and travelogues. Do check her blog.  She gave me oats and curds as the secret ingredient. The ingredients that I gave Priya were idli rice and black chana and she has prepared a healthy sprouts pancake. The theme was suggested by Archana Potdar, who is a good cook. She suggested us to go out of our comfort and make creative recipes. Do check her Japanese pancake , it looks amazing.

       

    Evergreendishesdev

    Wheat and Oats Pancake

    Wheat and Oats Pancake is a healthy, tasty and easy to serve breakfast.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings: 10 pancakes
    Course: Breakfast
    Cuisine: American
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 cup wheat flour
    • 1/2 cup oats
    • 1 cup milk
    • 2 teaspoon baking powder
    • 2 tablespoon sugar
    • 3 tablespoon curd
    • 1 tablespoon oil
    • a pinch of salt
    • raisins
    • honey to serve

    Equipment

    • skillet
    • mixing bowl
    • ladle
    • plates
    • small bowl

    Method
     

    1. Mix these  ingredients: milk, curd, oil, sugar and salt.
    2. In another bowl, mix wheat flour, oats and baking powder.
    3. Put it into the milk mixture and mix well.
    4. Add raisins in it.
    5. Heat a skillet, drizzle some oil and pour a ladleful of batter.
    6. Close it and let cook for a minute.
    7. Flip it over to the other side.
    8. Once it is cooked, remove and repeat for the rest of the batter.
    9. Serve with honey or maple syrup.

    Notes

    Other kind of nuts may be used.
    Choco chips may also be used.

    Pin it for later:

    Wheat and Oats Pancake is a quick, easy to make breakfast. It is healthy and ideal to serve for children.
    Wheat and Oats Pancake.

    Making pancakes was interesting and I made it seeing from here. Earlier I had made potato pancakes and they were tasty too. It’s time to try all the pancake recipes that I wanted to since ages.

    If you ever make this recipe, take a picture and share it with @foodiejayashree on Instagram or @evergreendishes on Facebook.

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  • Sunshine drink / Mocktails to beat the heat

    Sunshine drink / Mocktails to beat the heat

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    Sunshine drink is an easy and refreshing summer drink. It has the goodness of carrots along with orange and mangoes.

    It’s been five days since the National Lock Down was imposed. I hope, all of you are safe at home. It is best to isolate ourself and maintain social distancing. Let’s race to fight Coronavirus.

    The temperature is soaring and one needs to keep well hydrated. Watermelon juice is the best drink for summer.  The Coconut Cucumber cooler is equally refreshing. Lassis are the Indian summer drinks which everyone can relate to. Cucumber lassi is spicy and tasty while the Punjabi Lassi is loved by all.  Here is a healthy mocktail  that you can make in just five minutes.

    What is mocktail?

    Mocktail is mixed, non-alcoholic drink usually served during parties.  Different kinds of mocktail are made, it is something similar  to a cocktail sans the alcohol.

    What goes in the Sunshine drink ?

    This is an orange, mango and carrot juice . The carrots give a good taste to the juice.

    Carrot : It is a good source of beta carotene, fibre, vitamin K1, potassium and anti-oxidants. They are good for heart and eyes. They are figure-friendly.

    Mango : It is rich in Vitamin C, pectin and fibre. Moreover, it is available only in summer.

    Orange: It is rich in Vitamin C.

    Do give a try to this refreshing drink

    About the event:

    I am sending this to HWCG’s 83 #CoolColorsatHW. The theme was suggested by Sasmita. She runs this group and her  blog is www.firsttimercook.com. She has many wonderful dishes of Odisha. Recipes by co-bloggers : Minto Mojito Mocktail, Pineapple Mint Mojito, Mango and Passion fruit Iced Tea, Sparkling Pomegranate Iced Tea, Immune Booster Drink, Pineapple Juice, Dalgona Coffee

    Sunshine Drink Recipe

    Ingredients:
    • 1 cup mango chunks
    • 1.5 cup orange juice
    • 2 carrots
    • a little black salt
    • water as required
    Method:
    1. Freeze the mango chunks for sometime.
    2. Grate the carrot.
    3. Put the carrot in a juicer and swirl it.
    4. Add mango chunks, again swirl.
    5. Lastly, put the orange juice and salt and mix altogether.
    6. Add water if required.
    7. Pour in glass and serve.
    Revitaliser
    Sunshine Drink
    Revitaliser

    Sunshine Drink

    Sunshine Drink is a refreshing and healthy drink for summer. It has the goodness of carrots along with orange and mangoes.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Course: beverages, mocktails
    Cuisine: international
    Ingredients Method

    Ingredients
      

    • 1 cup mango chunks
    • 1.5 cup orange juice
    • 2 carrots
    • a little black salt
    • water as required

    Method
     

    1. Freeze the mango chunks for sometime.
    2. Grate the carrot.
    3. Put the carrot in a juicer and swirl it.
    4. Add mango chunks, again swirl.
    5. Lastly, put the orange juice and salt and mix altogether.
    6. Add water if required.

     

    Pin it for later: 
    Sunshine drink is an easy and refreshing summer drink. It has the goodness of carrots along with orange and mangoes.
    Sunshine Drink

    If you have liked this post, do share it with your family and friends. It’s summer and the best time to make this one, do give a try and share your picture with me by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook

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  • Orange Peel Chutney

    Orange Peel Chutney

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    Orange Peel Chutney is a traditional dish that is tasty and makes a good accompaniment along with rice and sambar.

    The peels of vegetables and fruits are nutritious and it is good to make the best use of them. All peels cannot be eaten and some are cooked into delicious dishes. Here is orange peel chutney, ideal to use with chapati or rice. I had read this long time back when our Sulekha blogger Dev Kumar  Vasudevan had shared it. This is the recipe of his mother who is a wonderful cook. It is believed that this an heirloom recipe made since ages. It is indeed nice to know these traditional recipes, they are not only tasty but it’s something different from what we usually cook these days.

    This is a vegan and gluten-free dish.

    Benefits  of orange peel

    Do you know that orange peels have about four times health benefits than the actual orange fruit? Orange peel contains  flavonoids like poly methoxyflavones and hesperidin. It also contains copper, calcioum,  magnesium, Vitamin A and dietary fibre.

    Orange peels  are good for the heart. It also helps to prevent allergies. The citrus nature of orange peel helps to fight infections, cold and flu. It helps to remove phlegm and thus cures asthma.

    Uses of orange peel:
    • Orange zest  gives a good flavour to cakes and salads.
    • It is washed well and used as a flavouring agent in many dishes.
    • It can be used in making chutneys and pickles.
    • The peel of orange immersed and boiled in water, makes a good drink.
    • It can be used to make candied orange peel.
    • Apart from cooking, it helps to ward off mosquitos.
    • It also helps to keep off ants.
    • It is good for cleaning kitchen taps and greasy stoves.
    • Be creative and use it in craft.
    orange peel chutney
    orange peel chutney

     Orange Peel Chutney Recipe

    Ingredients: 
    • 2 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/2 teaspoon fenugreek
    • 3 tablespoon finely cut onion
    • 1 cup orange peel
    • salt to taste
    • 1 teaspoon coriander powder
    • 1 teaspoon chilli powder
    • a small lemon ball size of tamarind
    • 1/2 teaspoon jaggery
    • water
    Method:
    1. Soak tamarind in water for half an hour.
    2. Cut the orange peel in small pieces.
    3. Take oil in a pan. Add mustard seeds, as they crackle, add fenugreek to it, put the onion to it, saute it for sometime, once it is translucent, put the orange peels to it and saute it. Let the raw smell disappear.
    4. Now, add coriander powder and chilly powder.
    5. Extract the pulp from the tamarind.
    6. Put some tamarind extract, curry leaves, salt and jaggery. Let cook for five minutes.
    7. Remove and store in a clean jar.

    Take a tip:

    1. Scrape the pith (soft,white part)  from the skin before using it.
    2. I used the peel of two oranges.

    Orange Peel Chutney

    Orange Peel Chutney is tasty, healthy and makes a good side dish with chapati and steamed rice.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course: chutney,, Side Dish
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 2 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/2 teaspoon fenugreek
    • 3 tablespoon finely cut onion
    • 1 cup orange peel
    • salt to taste
    • 1 teaspoon coriander powder
    • 1 teaspoon chilli powder
    • tamarind pulp
    • jaggery

    Method
     

    1. Soak tamarind in water for half an hour.
    2. Cut the orange peel in small pieces.
    3. Take oil in a pan. Add mustard seeds, as they crackle, add fenugreek to it, put the onion to it, saute it for sometime, once it is translucent, put the orange peels to it and saute it. Let the raw smell disappear.
    4. Now, add coriander powder and chilly powder.
    5. Extract the pulp from the tamarind.
    6. Put some tamarind extract, curry leaves, salt and jaggery. Let cook for five minutes.
    7. Remove and store in a clean jar.
    Pin it for later: 
    Orange Peel Chutney is a traditional dish made using orange peels. It is tasty and makes a good accompaniment with any meal.
    orange peel chutney

    If you have liked this recipe, do share it with your family members and friends. All comments motivate me to write more. If you ever make this dish, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. It is always good to see your creations.

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  • Tengalu / Thenkuzhal | Guest Post for Sapana

    Tengalu / Thenkuzhal | Guest Post for Sapana

    Tengalu is a crispy, dry snack usually made during Diwali and Holi. It is popular in Karnataka and Tamil Nadu. It is also known as Thenkuzhal. 

     

    I have great memories of this snack. During Diwali, chakli and tengalu were often prepared at home in big containers and stored. Usually, Tengalu is made by making the flour at home. It is a week-long process and today, none of us have the time and patience to do. I prefer making the easier method these days as life seems to be busy. Here is the method I use to make Tengalu using ready flour. Here, I bought the urad dal flour from supermarket.

    Tengalu / Thenkuzhal guest post

    Difference between Chakli and Tengalu :

    Chakli and Tengalu are both deep-fried snacks from South India  but chakli is more popular in all regions. Tengalu is made only in some parts of the state. The blade/jali for Tengalu has three or four perforations but the Chakli blade has only perforation. Moreover, different varieties of chakli are prepared.

    This is a guest- post I have written for Sapana. Sapana is an awesome  blogger who blogs at Cooking with Sapana. It is good to be associated with her in this blogging world. Her blog has many dishes from different cuisines. Do check out her blog and the recipe for Tengalu.

    If you ever make this recipe, do take a picture and tag @evergreendishes on Facebook or @evergreendishes on Instagram.

    Subscribe to get all updates and an e-book for free !

     

  • Sweet Mango Rice / Amba Bhaat | Maharashtian cuisine

    Sweet Mango Rice / Amba Bhaat | Maharashtian cuisine

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    Sweet Mango Rice is a delectable sweet dish from Maharashtrian cuisine. It is also known as Amba Bhaat, amba means mango and bhaat is the Marathi word for steamed rice. It is ideal to make for festive occasions.

    Summer is all set to show it’s colors, the next two months it will heat, heat and more heat here. The only way is to try to beat the heat and stay hydrated. Fruits like mango and watermelon bring solace to us.

    Mango, king of fruits is best eaten as it is. The fun of eating a mango messing the hands is something different and relatable to many. The love for cooking made me try this sweet mango rice and it was good. Earlier, I had made ambua,  it is a dal with mango. The mambazha pulissery from Kerala cuisine is tasty and eagerly want to make it again. Desserts like chocolate streaked mango ice cream and mango parfait are loved by all.

     Sweet Mango Rice / Amba Bhaat | Maharashtrian cuisine

    Ingredients:                                   measurement used : 1 cup = 250 ml
    • 1/2 cup rice
    • 1/2 cup sugar
    • 1 tablespoon +1 teaspoon ghee
    • 3/4 cup mango pulp
    • 5 cashew powdered
    • 1/2 teaspoon cardamom powder
    • 5 cashew for garnishing
    • 2 cloves
    Method:
    1. Cook the rice in a pressure cooker, let it not be mushy.
    2. Once the pressure releases, remove the rice in a pan, add ghee and sugar to it. Let cook for some time.
    3. Add the mango pulp and the cashew powder to it. Let the flavors imbibe.
    4. Finally, add cardamom powder to it.
    5. Take a teaspoon of ghee in a small pan, add cloves and the cashew pieces to it. Once it is light golden, put it to the cooked sweet dish.
    6. Sweet Mango Rice is ready to serve.
    Direct cooking method:
    1. Wash rice and keep it aside.
    2. In a  pan, add some ghee. Put cloves, and cashew pieces to it. Saute for sometime.
    3. Add rice to it, saute for two minutes. Add two cups of water and let it cook.
    4. Once the rice is cooked, add sugar and the remaining ghee to it. Let the sugar dissolve and boil for two minutes.
    5. Now, put the mango puree and cashew powder to it.
    6. Let cook for some time.
    7. Finally, add cardamom powder to it.
    Take a tip:
    • It is best to use Alphanso mangoes.
    • One can use any variety of mango.
    • Use more sugar if needed.
    • Ready mango pulp can be used.

     

    sweet mango rice / amba bhaat
    sweet mango rice / amba bhaat

    Sweet Mango Rice/ Amba Bhaat

    5 from 4 votes
    Sweet Mango rice is a delectable sweet dish from Maharashtrian cuisine.
    Print Recipe Pin Recipe
    Course: festive treats, sweets, traditional sweets
    Cuisine: Maharashtrian
    Ingredients Method Notes

    Ingredients
      

    • 1/2 cup rice
    • 1/2 cup sugar
    • 1 tablespoon +1 teaspoon ghee
    • 3/4 cup mango pulp
    • 5 cashew powdered
    • 1/2 teaspoon cardamom powder
    • 5 cashew for garnishing
    • 2 cloves

    Method
     

    1. Cook the rice in a pressure cooker, let it not be mushy.
    2. Once the pressure releases, remove the rice in a pan, add ghee and sugar to it. Let cook for sometime.
    3. Add the mango pulp and the cashew powder to it. Let the flavours imbibe.
    4. Finally, add cardamom powder to it.
    5. Take a teaspoon of ghee in a small pan, add cloves and the cashew pieces to it. Once it is light golden in colour, put it to the cooked sweet dish.
    6. Sweet Mango Rice is ready to serve.
    7. Direct cooking method:
    8. Wash rice and keep it aside.
    9. In a  pan, add some ghee. Put cloves, and cashew pieces to it. Saute for sometime.
    10. Add rice to it, saute for two minutes. Add two cups water and let it cook.
    11. Once the rice is cooked, add sugar and the remaining ghee to it. Let the sugar dissolve and boil for two minutes.
    12. Now, put the mango puree and cashew powder to it.
    13. Let cook for sometime.
    14. Finally, add cardamom powder to it.

    Notes

    • It is best to use alphanso mangoes
    • Other variety of mangoes may be used.
    • Adjust sugar as per taste required and sweetness of mangoes.
    Sweet Mango Rice is a delectable sweet dish from Maharashtrian cuisine. It is also known as Amba Bhaat, amba means mango and bhaat is the Marathi word for steamed rice. It is ideal to make for festive occasions.
    Sweet Mango Rice

    Mango related posts from my co-bloggers : Mango Sriracha Hummus, Rose Mango Lassi

    If you have liked this post, do share it further. If you ever make it, do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook.

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  • Aloo Chaat / Bengali cuisine

    Aloo Chaat / Bengali cuisine

    Aloo Chaat is a delectable dish ideal to serve as a starter or evening snack. The goodness of potato with spices as a snack is made in different ways, this is from Bengali cuisine.

    When potatoes and chaat combine, it has to be something nice, isn’t it?  A toast to all the potato lovers, I join your bandwagon in this, potatoes are versatile and handy. They can be made into tasty snacks as Aloo 65 or a stir fry to serve with roti as Aloo Matar. Veg Jadoh is flavoursome and Aloo Matar Paratha is everyone’s favourite.

    About the West Bengal Cuisine:

    The Bengali cuisine is flavoursome and has a huge spread of confectionaries and desserts. The main course  uses some rare spices that add a taste to the dish. Panch phoran is one such mix that is used in many dishes.

    The Bengali cuisine has four varied type of dishes, charbya (food that is chewed), chosya (food that is sucked), lehya (food that is licked) and peya ( liquid ones). The wide range of milk based sweets, delicious snacks such as golgappa and the various lip smacking dishes from both the vegetarian and non vegetarian, makes it one of the most sought cuisine. Ghugni chaat is a popular and filling snack from this cuisine. The rice kheer from Bengali cuisine is utterly delicious and ideal for any festival.

    About the Shhhh Cooking Secretly group

    Well, Shhhh Cooking Secretly Challenge group has reached the last state and it has been a great experience cooking and learning many new culinary skills. It’s a group where we have visited one state each month, partners are assigned and we exchange two ingredients and prepare a dish. Later the members of the group, try to guess them. For this month, I was paired with Sujata Roy of www.batterupwithsujata.com She has a wonderful collection of bengali dishes on her blog, do check them out. The secret ingredients  given to me are  tamarind pulp and bengal gram  and I have prepared this lip smacking delicious aloo chaat. I gave Sujata, mustard and kalonji and she prepared  a tasty curry, Chanar Shorshe Jhal

    aloo chaat

    Aloo Chaat | Bengali Cuisine

     

     

    Ingredients:

    • 4 potato
    • 1 onion
    • 2 tomato
    • 1 tablespoon bengal gram
    • 1/2 teaspoon cumin powder
    • 1/2 teaspoon coriander powder
    • 1/2 teaspoon chilli powder
    • 1/2 teaspoon chaat masala
    • 1 teaspoon tamarind puree
    • lemon juice
    • coriander for garnishing

    Method:

    1. Soak the chana dal for sometime.
    2. Cook the chana dal and potatoes together al dente.
    3. Cut the onion finely.
    4. Chop the tomatoes into small pieces.
    5. Let the pressure release by itself. Peel the skin and cut them into cubes.
    6. Put the cubes in a bowl.
    7. Add onion pieces.
    8. Put chaat masala, coriander  powder, cumin powder, salt and chilli powder.
    9. Put the tamarind pulp.
    10. Mix all the ingredients together.
    11. Finally add tomato and garnish with coriander and lemon juice.
    12. Serve immediately.

    Take a tip:

    Put chana dal and potato in  separate containers, wash the potatoes and cook them whole. Put chana dal with little water in another pan. Cook them for one whistle. Let the pressure release by itself. 

    Aloo Chaat

    Aloo chaat is a lip smacking delicious chaat
    Print Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Course: chats, evening snacks
    Cuisine: Bengali
    Ingredients Method Notes

    Ingredients
      

    • 4 potato
    • 1 onion
    • 2 to mato
    • 1 tablespoon bengal gram
    • 1/2 teaspoon cumin powder
    • 1/2 teaspoon coriander powder
    • 1/2 teaspoon chilli powder
    • 1/2 teaspoon chaat masala
    • 1 teaspoon tamarind puree
    • lemon juice
    • coriander for garnishing

    Method
     

    1. Soak the chana dal for sometime. Cook the chana dal and potatoes together in a pressure cooker al dente.
    2. Cut the onion finely.
    3. Chop the tomatoes into small pieces.
    4. Let the pressure release by itself. Peel the skin and cut them into cubes.
    5. Put the cubes in a bowl.
    6. Add onion pieces.
    7. Put chaat masala, coriander  powder, cumin powder, salt and chilli powder.
    8. Put the tamarind pulp.
    9. Mix all the ingredients together.
    10. Finally add tomato and garnish with coriander and lemon juice.
    11. Serve immediately.

    Notes

    Put chana dal and potato in  separate containers, wash the potatoes and cook them whole. Put chana dal with little water in another pan. Cook them for one whistle. Let the pressure release by itself. 

    Pin Aloo Chaat for later:

    Aloo Chaat is a delectable evening snack from Bengali cuisine. Boiled potatoes are mixed in a different spices to make a tasty snack.
    Aloo Chaat

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  • Pomegranate Pudding | Kids Favourite Recipe

    Pomegranate Pudding | Kids Favourite Recipe

    Jump to Recipe Print Recipe

    Pomegranate pudding is a good dessert to serve for children. Children will be happy and now you are a super mom who knows how to keep all things good. Pomegranate jelly is healthier as the fruit juice is used here.

    This is a vegan and gluten free dessert.

    Kids are fussy eaters and this jelly like dessert is ideal to serve them. Love the dark colour of it, it looks amazingly good. You can add a few arils while setting it, I have not put it.

    Pomegranate Pudding Recipe

    Ingredients:
    Measurement : 1 cup =250 ml
    • 2 cups pomegranate juice
    • 3 tbsp sugar
    • 3 tbsp corn flour
    • 1 tablespoon butter

    Method:

    1. Remove the skin and separate the arils.
    2. Put them in the juicer and extract the juice, do not add water to it. I required four pomegranates to get the required quantity of extract.
    3. Mix cornflour and sugar to it. Stir it well so that no lumps remain.
    4. Put it in a pan and set it to boil on a low flame. Keep stirring in between. Now, add the butter to it and let it continue to cook. It needs some time but once it thickens put it in a mould.
    5. Chill it for three hours and serve.
    Take a tip:
    1. Do not add water while grinding. If necessary, add only half a glass of water.
    2. It can be poured in small moulds and set aside.

    pomegranate pudding

    Pomegranate Pudding

    Pomegranate pudding is a tasty and healthy dessert ideal to serve for children.
    Print Recipe
    Prep Time 15 minutes
    Cook Time 25 minutes
    Setting time 2 hours
    Course: Dessert
    Cuisine: international
    Ingredients Method Notes

    Ingredients
      

    • 2 cups pomegranate juice
    • 3 tbsp sugar
    • 3 tbsp corn flour
    • 1 tbsp butter

    Method
     

    1. Remove the skin and separate the arils.
    2. Put them in the juicer and extract the juice, do not add water to it. I required four pomegranates to get the required extract.
    3. Mix cornflour and sugar to it. Stir it well so that no lumps remain.
    4. Put it in a pan and set it to boil on a low flame. Keep stirring in between. Now, add the butter to it and let it continue to cook. It needs some time but once it thickens put it in a mould.
    5. Chill it for three hours and serve.

    Notes

    Do not add water while grinding. If necessary, add only half a glass of water.
    It can be poured in small moulds and set aside.

    The other recipes with pomegranate that I have on blog are : Pomegranate chaat, Pomegranate Mousse

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    pomegranate pudding
    pomegranate pudding

     

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  • Moringa leaves chutney powder / Drumstick leaves powder recipe

    Moringa leaves chutney powder / Drumstick leaves powder recipe

    I had heard and read so much of moringa leaves, but I had never seen them. Using it in my cooking was just a dream, I did ask a few vegetable vendors but I never got a futile answer. Thus, my search for moringa leaf ended. But suddenly, last week, one morning, my maid brings a bagful of these leaves and I was in awe. Well, at last I did cook with these leaves in my lifetime and now I know from where to get them.

    Moringa leaves are super healthy and rightly called as “Magical Moringa”. It is rich in iron, fibre and anti-oxidants. A  few benefits of these leaves are listed below.

    Benefits of moringa leaves:

    • It aids in weight loss.
    • It helps to lower the cholesterol level.
    • It helps to improve the digestive system.
    • It fights insomnia. It is rich in proteins and helps to boost the feel good hormones.
    • It is rich in nutrients. It has three times more iron than spinach and  twice the amount of protein in milk.

    Moringa leaf chutney powder makes a good condiment. It tastes good with hot steamed rice when served with a little ghee or oil. It pairs well with curd rice. It is ideal to use with idly and dosa.

    How to separate the moringa leaves:

    I learnt this from the vegetable vendor who comes regularly to my house. Separating the moringa leaves from the stalk is a tremendous task.  The leaves are small and one needs ample time and patience to do it. The best way to remove the leaves is to put the fresh stalk of leaves in a polythene bag, tie it tightly and keep it aside for a day. The next day, most of the leaves shed by themselves. You can also string them very easily now.

     

    moringa leaf chutney powder

     Moringa Leaves Chutney Powder

    Ingredients:
    • 1 cup moringa leaves (drumstick leaves, nuggekayi soppu)
    • 1/2 cup dessicated coconut
    • 1 tablespoon urad dal
    • 2 teaspoon chilly powder
    • a small piece of tamarind
    • jaggery
    • salt
    • 1 tablespoon oil
    • asafoetida
    Method:
    1. Wash the moringa leaves and put them to dry on a cloth.
    2. Dry roast the coconut. Put it aside on a plate.
    3. Dry roast the urad dal. Put it aside.
    4. Dry roast the moringa leaves until they are crispy.
    5. Take a little oil, put the chilly powder and roast it.
    6. Roast the tamarind for a few seconds.
    7. Once they are cool, at first, grind the coconut and urad dal together. Then, add the roasted moringa leaves and grind them together for a few seconds. Add tamarind, salt and  jaggery to it. Grind.
    8. Take oil in a pan, heat it, add asafoetida and remove it. Put the ground powder to it and mix well.
    9. Moringa leaf chutney powder is ready to serve.

    Recently, I made another version of moringa chutney powder and it turned out good.

    2nd kind of Moringa Leaf Chutney Powder :

    Ingredients:

    • 1 cup desiccated coconut
    • 1 tablespoon urad dal
    • 2 teaspoon sesame
    • 1 tablespoon groundnut
    • 1 cup moringa leaves
    • 1/2 cup curry leaves
    • tamarind
    • 1 teaspoon oil
    • 5 red chilli
    • 1 tablespoon oil
    • asafoetida

    Method:

    1. Wash the moringa leaves and lay them on a cotton cloth.
    2. Wash the curry leaves and wrap them in a cloth.
    3. Dry roast the coconut pieces. Put it aside in a plate.
    4. Dry roast urad dal, it should be golden in colour.
    5. Dry roast sesame and ground nut separately.
    6. Dry roast curry leaves and moringa leaves separately until crisp.
    7. Dry roast the tamarind.
    8. In a little oil add the red chilli and saute them until crisp.
    9. Coarsely grind coconut pieces, now add urad dal, sesame and ground nut to it, give a swirl.
    10. Add red chilli to it and grind them together.
    11. Finally, add the curry leaves and moringa leaves to it. Put salt and give a swirl.
    12. Add the roasted tamarind and a little jaggery to balance the flavours. Grind them for the last time.
    13. Make seasoning with asafoetida, put the powder into it and mix.
    14. Once it is cool, store in an air-tight container.
    moringa leaf chutney powder

    Moringa Leaf Chutney Powder

    Moringa leaf chutney powder is a tasty, healthy condiment ideal to store at home. It tastes good with steamed rice, idli, dosa or chapati.
    Print Recipe Pin Recipe
    Course: condiments
    Cuisine: South Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup moringa leaves drumstick leaves
    • 1/2 cup dessicated coconut
    • 1 tablespoon urad dal
    • 2 teaspoon chilly powder
    • a small piece of tamarind
    • jaggery
    • salt
    • a pinch of asafoetida

    Method
     

    1. Wash the moringa leaves and put them to dry on a cloth.
    2. Dry roast the coconut. Put it aside on a plate.
    3. Dry roast the urad dal. Put it aside.
    4. Dry roast the moringa leaves until they are crispy.
    5. Take a little oil, put the chilly powder and roast it. Put the asafoetida over it.
    6. Roast the tamarind for a few seconds.
    7. Once they are cool, at first, grind the coconut and urad dal together. Then, add the roasted moringa leaves and grind them together for a few seconds. Add tamarind, salt and  jaggery to it. Grind.
    8. Moringa leaf chutney powder is ready to serve.

    Notes

    Store in clean jar.

    The other kind of chutney powder recipes that I have on blog are : Garlic chutney powder, Peanut chutney powder, Curry leaf powder

    The other recipe that I have using moringa leaves is a guest post by Lathiya used in dal 

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    moringa leaves chutney powder

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  • Strawberry Banana Milkshake

    Strawberry Banana Milkshake

    Strawberry Banana Milkshake is creamy, tasty and filling. It is ideal to serve along with breakfast.

    Milkshakes are one of my family’s favourite, every season is good for it.  Here is another delicious drink to whip for breakfast. The addition of banana makes it wholesome and filling.

    Banana is a healthy fruit with many nutrients. Banana in all stages ( firm to ripe) is good and the ripe ones are more sweeter. Once the fruit is slightly over ripe, it is hardly eaten  by anyone at home. I put it in the freezer and use it to make milkshake.

    It’s the season of strawberries and I love to make the best use of it. Strawberry Banana milkshake is creamy, tasty and filling. It is ideal to serve along with breakfast. Children might like to relish in the evening after coming back home.

    Milkshakes made with fresh fruits taste awesome but putting the fruit pieces in freezer gives a good texture to it.

    This has no added sugar in it, thus it is a healthy recipe and ideal for weight watchers.

    strawberry banana milkshake

    Ingredients:

    • 1 cup cold milk
    • 1 banana
    • 4 strawberry

    Method:

    Cut the banana. Wash the strawberry. Put them in the blender along with milk and swirl for thirty seconds. Banana milk shake is ready to use.

    Take a tip:

    • A scoop of vanilla or strawberry ice cream may be added but I do not add.
    • Sugar may be added if serving it for  children.
    • Honey may be added.
    • To make it vegan, use almond milk.
    • Freezing strawberry and banana gives a frothy texture to the milkshake.

    A few other recipes using strawberry are Strawberry Lassi, Strawberry Mojito, Strawberry Icecream, Strawberry Mousse, Strawberry Jam

    Strawberry Banana Milkshake

    Strawberry Banana Milkshake is a tasty and filling drink. It is ideal to serve for breakfast.
    Print Recipe
    Course: Breakfast
    Cuisine: international
    Ingredients Method Notes

    Ingredients
      

    • 1 cup cold milk
    • 1 banana
    • 4 strawberry

    Method
     

    1. Cut the banana. Wash the strawberry. Put them in the blender along with milk and swirl for thirty seconds. Banana milk shake is ready to use.

    Notes

    • A scoop of ice cream may be added.
    • Add sugar if serving for children.
    • Honey may be added.
    • Freezing banana and strawberry gives a frothy texture to the milkshake.

    Pin

    What are the ways you use strawberries in cooking?  Do let me know in the comments section.

    If you have liked this recipe, do share it with your family and friends. If you ever make this recipe, do take a picture and tag me @foodiejayashree on Instagram or @evergreendishes on Facebook, I will share it further.

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