Evergreendishes

Author: Evergreendishesdev

  • Kafuli Recipe / how to make Kafuli | Uttarakhand cuisine

    Kafuli Recipe / how to make Kafuli | Uttarakhand cuisine

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    Kafuli is a popular and delectable side dish from Uttarakhand cuisine. A rustic make, it is absolutely tasty and pairs well with steamed rice, chapati or parathas.

    The cuisine of Uttarakhand is packed with nutrition, simple and makes use of local vegetables. It is mostly vegetarian. The two regions have different cuisine, thus they have Garhwali uisine and Kumaoni cuisine. They have a wide range of tasty dishes such as aloo tamatar ki jhol, kafuli, phaanu, baadi, chainsoo to name a few. I would love to try these delicacies sometime but for now, it is Kafuli and I am so happy that I made it.

    Well, I am back again with  Shhhh Secretly Cooking Group after two month break and this month, the state we are deriving inspiration  is the one and only Uttarakhand. My partner is Shobha Keshwani of Shoba’s Food Maaza. Her blog has many dishes from different cuisines. Do check it out. The two ingredients that she gave me were fenugreek leaves and salt. I had given urad dal and onion and Shobha madeUrad Dal Ke Pakode.

    Kafuli

    Kafuli recipe | Uttarakhand cuisine

    Ingredients:

    • 2 bunch spinach
    • 1 bunch fenugreek leaves
    • 3 green chilly
    • 2 tablespoon oil (preferably mustard oil)
    • 1 teaspoon cumin
    • a pinch of asafoetida
    • 2 inch ginger
    • 5 cloves garlic
    • 1/2 teaspoon turmeric powder
    • 1/2 teaspoon coriander powder
    • 1/2 teaspoon chilly powder
    • 1 tablespoon curd
    • 1 teaspoon rice flour
    • salt to taste

    Method:

    1. Wash the green leaves and chop them.
    2. Boil spinach, fenugreek leaves and green chillies with  half a cup of water.
    3. Make a paste of ginger and garlic.
    4. Make a puree of boiled green leaves.
    5. Take oil in a pan, add cumin. As it splutters, put ginger-garlic paste to it and saute for sometime.
    6. Add the puree, turmeric powder, coriander powder, salt and water according to the consistency required.
    7. Let cook for sometime.
    8. Make a paste of rice flour in a little water and put it.
    9. Blend the curds and add it.
    10. Let simmer for sometime.
    11. Kafuli is ready, serve it phulka or chapati.
    Evergreendishesdev

    Kafuli / Uttarakhand cuisine

    Kafuli is a delicious and healthy accompaniment from Uttarakhand cuisine. It pairs well with rice as well as chapati. 2 bunch spinach
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course: dinner, lunch
    Cuisine: uttarakhand
    Ingredients Method

    Ingredients
      

    • 2 bunch spinach
    • 1 bunch fenugreek leaves
    • 3 green chilly
    • 2 tablespoon oil
    • 1 teaspoon cumin
    • 2 inch ginger
    • 5 cloves garlic
    • 1/2 teaspoon turmeric powder
    • 1/2 teaspoon coriander powder
    • 1/2 teaspoon chilly powder
    • 1 tablespoon curd
    • 1 teaspoon rice flour
    • salt to taste

    Method
     

    1. Wash the green leaves and chop them.
    2. Boil spinach, fenugreek leaves and green chillies with  half a cup of water.
    3. Make a paste of ginger and garlic.
    4. Make a puree of boiled green leaves.
    5. Take oil in a pan, add cumin. As it splutters, put ginger-garlic paste to it and saute for sometime.
    6. Add the puree, turmeric powder, coriander powder, salt and water according to the consistency required.
    7. Let cook for sometime.
    8. Make a paste of rice flour in a little water and put it.
    9. Blend the curds and add it.
    10. Let simmer for sometime.
    11. Kafuli is ready, serve it phulka or chapati.

     

    If you ever make this Kafuli recipe,  do 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. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected.  Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon.  Happy Cooking !

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    Kafuli

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  • Cabbage and Methi Muthiya | Gujarati cuisine

    Cabbage and Methi Muthiya | Gujarati cuisine

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    muthiya | methi muthiya | gujarati muthiya | muthiya recipe

    Muthiya is a popular steamed snack from Gujarati cuisine. It was usually made with bottle gourd traditionally. But today, we find muthiyas of many kind. Here, I have used cabbage and fenugreek leaves along with onion. It turned out tasty and made a good side dish. 

    Muthia / Muthiya is made in different versions. Dudhi or bottle gourd is used in it and this is the  traditional  method of making muthiya. The others are made using different veggies and green leaves. Some of them are palak muthiya, alu muthiya, methi muthiya,  veg muthia. 

    Muthiya is steamed and then later tossed in a seasoning. Thus, it is a healthy Gujarati snack and ideal with a cup of hot tea. It may be deep fried also, but I love the steamed version. The deep fried muthias are usually used in ondhiyo and other kind of stir fry recipes of this cuisine.

    Do note that no water is used while mixing the dough, if needed, a tablespoon of it is added. 

    cabbage and methi muthiya
    cabbage and methi muthiya

    The other Gujarati dishes on the blog are:

    Gud Papdi, Khandvi,  Methi khakra, Tri-colour dhokla, Oats dhokla, 

     Cabbage Methi Muthiya

    Ingredients:

    • 1 cup besan
    • 1 cup wheat flour
    • 1/2 cup semolina
    • 1 cup cabbage grated
    • 1 onion grated
    • 1 bunch fenugreek finely chopped
    • ginger chilly paste ( 2 chilly and a inch of ginger)
    • 1 teaspoon cumin powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon turmeric powder
    • asafoetida
    • 1 teaspoon sugar
    • salt
    • 2 tablespoon oil
    • 1 tablespoon curd
    • 1/4 teaspoon soda
    • 1 teaspoon sesame
    Seasoning:
    • 1 tablespoon oil
    • 1 teaspoon mustard
    • asafoetida
    • turmeric powder
    • 1 teaspoon sesame
    • a few curry leaves

    Equipment: 

    steamer, cooking pan, ladle, spoon, steaming pan

    Method:

    1. Grate the cabbage.
    2. Grate the onion. 
    3. Cut the methi leaves and wash it well. Put it in a colander for sometime. 
    4. Take a wide bowl, add wheat flour, gram flour, semolina, turmeric powder, cumin powder, coriander powder, asafoetida, sesame, baking powder and salt. Mix them.
    5. Squeeze the water from the  grated cabbage and onion. Put them along with fenugreek leaves, oil, curd and mix them thoroughly.  Knead it to form a dough. 
    6. Make them into four rolls of elongated shape.
    7. Heat a steamer with some water. Smear a little oil in the tin and keep the rolls in it.
    8. Steam it for 10-12 minutes, once it is done, remove them and cut them into discs.
    9. Take oil in a pan, put mustard seeds, once it splutters, put asafoetida, turmeric powder, sesame and curry leaves. Now, put the discs in it and mix it well. Once it is warm, remove and serve. 

    Print Recipe

    cabbage and methi muthiya
    Evergreendishesdev

    Cabbage and Methi Muthiya

    5 from 8 votes
    Cabbage and methi muthiya is a tasty and healthy snack from Gujarati cuisine.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Course: evening snacks
    Cuisine: Gujarati
    Ingredients Method

    Ingredients
      

    • 1 cup besan
    • 1 cup wheat flour
    • 1/2 cup semolina
    • 1 cup cabbage grated
    • 1 onion grated
    • 1 bunch fenugreek finely chopped
    • ginger chilly paste 2 chilly and a inch of ginger
    • 1 teaspoon cumin powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon turmeric powder
    • asafoetida
    • 1 teaspoon sugar
    • salt
    • 1 tablespoon curd
    • 1/4 teaspoon soda
    • 1 teaspoon sesame
    • Seasoning:
    • 1 tablespoon oil
    • 1 teaspoon mustard
    • asafoetida
    • turmeric powder
    • 1 teaspoon sesame
    • a few curry leaves

    Method
     

    1. Grate the cabbage.
    2. Grate the onion.
    3. Cut the methi leaves and wash it well. Put it in a colander for sometime.
    4. Take a wide bowl, add wheat flour, gram flour, semolina, turmeric powder, cumin powder, coriander powder, asafoetida, sesame, baking powder and salt. Mix them.
    5. Squeeze the water from the grated onion and cabbage. Put them along with fenugreek leaves, oil, curd and mix it well. Knead it to form a stiff dough.
    6. Make them into four rolls of elongated shape.
    7. Heat a steamer with some water. Smear a little oil in the tin and keep the rolls in it.
    8. Steam it for 10-12 minutes, once it is done, remove them and cut them into discs.
    9. Take oil in a pan, put mustard seeds, once it splutters, put asafoetida, turmeric powder, sesame and curry leaves. Now, put the discs in it and mix it well. Once it is warm, remove and serve.

    cabbage and methi muthiya

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  • Tuvar Sabzi / Winter Special

    Tuvar Sabzi / Winter Special

    Tuvar Lilva is a winter vegetable, it is abundantly available. It makes a good accompaniment with chapati or jowar roti. Kachoris are often made and they taste good. It is often used in sambar along with other vegetables. 

    Tuvar  is mainly cultivated as a legume and is the primary food for the majority of the Indian population. Dal makes a good accompaniment with rice and chapati.

    Today, I have a stir fry and it can be made in 15 minutes if  peeled and kept ready.  What do you make with it? I had shared another variety earlier. 

    Tuvar is known as green pigeon pea and commonly called as Togare kalu in Karnataka and in Kerala as Tomara Payaru. In Europe, it is known as Congo Pea.

    tuvar sabzi
    tuvar sabzi

    Do you know the best way to store green pea and tuvar? Pour them in a zip lock bag, lock and deep freeze it. It stays good for atleast one month. If you keep it longer, the taste may not be all that good.

    To store green pea for a longer time, it is blanched, dried and then put in deep freezer. 

    Here is another recipe using Tuvar, ideal with chapati. 

    And here is the recipe of Tuvar Sabzi that I am sharing 

    Ingredients:

    • 1 cup tuvar lilva
    • 2 onion
    • 2 tomato
    • 1 tablespoon oil
    • 1/2 bunch coriander
    • 1 inch ginger
    • 6 green chilly
    • 4 cloves garlic
    • 6 cashew
    • salt

    Method:

    • Grind coriander, green chilly, ginger and garlic to a paste.
    • Cook tuvar lilva in pressure cooker with a little water.
    • Take oil in a pan, add onion and saute it.
    • Once it is light pink in colour, cashew pieces to it.
    • Then, add tomato and let cook for sometime.
    • Put turmeric powder to it.
    • Put the paste and the required salt.
    • Now, put the boiled peas to it and let cook for sometime.
    • Tuvar lilva stir fry is ready to serve.
    tuvar sabzi

    Tuvar Sabzi

    Tuvar Sabzi makes a quick and tasty accompaniment with chapati or jowar roti. It can be prepared in 15 minutes.
    Print Recipe Pin Recipe
    Course: curry, vegetable
    Cuisine: Indian, Vegan,
    Ingredients Method

    Ingredients
      

    • 1 cup tuvar lilva
    • 2 onion
    • 2 to mato
    • 1 tablespoon oil
    • 1/2 bunch coriander
    • 1 inch ginger
    • 6 green chilly
    • 4 cloves garlic
    • 6 cashew
    • salt

    Method
     

    1. Grind coriander, green chilly, ginger and garlic to a paste.
    2. Cook tuvar lilva in pressure cooker with a little water.
    3. Take oil in a pan, add onion and saute it.
    4. Once it is light pink in colour, cashew pieces to it.
    5. Then, add tomato and let cook for sometime.
    6. Put turmeric powder to it.
    7. Put the paste and the required salt.
    8. Now, put the boiled legumes to it and let cook for sometime.
    9. Tuvar Sabzi is ready to serve.

    If you ever make this recipe, take a picture and share it with us by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. It will be nice to see your creation. 

    You Tube Update:

    I have posted Strawberry Yoghurt on YouTube, do check it out.  Do like and subscribe to the channel. 

    Before I end my post, if you are not eating seasonal vegetables and fruits, I urge you to try tasting them. The fruits and vegetables  are good in quality, available in abundance and the price is less expensive. Buy from the local suppliers, they too are striving hard to make a living.

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    Tuvar Sabzi Winter Special
    Tuvar Sabzi Winter Special

     

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  • Oats Khichdi / healthy eating

    Oats Khichdi / healthy eating

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    Oats Khichdi is a flavoursome, nutrition packed dish ideal to serve for breakfast, brunch or dinner. 

    One cannot deny the need of a good breakfast, it should be healthy, filling and tasty. Every morning it is a dilemma, what needs to be prepared, isn’t it? You can use oats a couple of times in a week to prepare variety of dishes.

    I used the Zerobeli Oats to make porridge and it was awesome. It is rich in fiber and protein, gluten free and ISO certified. Moreover, it cooks very easily and is creamy. It needs no topping such as nuts.

    I use oats to make a variety of dishes, it is versatile in use and the taste is liked at home, thus I can easily make it anytime of the day.

    I often make different varieties of khichdi at home and now thought of making it with oats. I used vegetables in it along with some masala powder, the result it was a filling and tasty meal.

    Have you tried making khichdi with oats? Khichdi is quite similar to the savoury pongal that is made in South India. Give a try to it, a few papad and pickle makes a good accompaniment with it. 

    The New Year, New Beginnings and Goals

    Today is the first day of 2020 and I want to make it an awesome one. I do not make big resolutions but something, which I can relate and stick to. I plan to eat healthy food in the coming days and thus oats will be my companion along with salads and fruits.

    oats khichdi
    oats khichdi

     

    Ingredients:

    • 1/2 cup moong dal
    • 1 cup oats
    • 1 cup mixed vegetables ( I used beans, carrot, peas )
    • 1 onion
    • 4-5  cup water
    • 1 tablespoon oil and ghee
    • 1/2 teaspoon cumin
    • 1 inch ginger
    • 1 green chilly
    • 1/2 teaspoon turmeric powder
    • 1/4 teaspoon asafoetida
    • 1/2 teaspoon chilly powder
    • 1/2 teaspoon pepper powder

    Method:

    1. Wash and soak the moong dal for at least one hour, this helps in proper cooking of the lentil.
    2. Chop the onion.
    3. Take oil and ghee in a pressure pan, add cumin. As it splutters, put grated ginger and green chilly along with some asafoetida. Add onion and saute it for sometime, put the vegetables into it. Saute for two minutes. Put turmeric powder and chilli powder to it.
    4. Now add moong dal to it and saute for a minute.
    5. Add oats and mix well for a minute. 
    6. Put water and salt to it and stir thoroughly.
    7. Close the lid and cook it until two whistles.
    8. Once the pressure releases, mix it and serve hot.

    Take a tip:

    • Soaking of lentil helps in cooking the lentil properly.
    • Soaking for longer time too is not recommended, it becomes slimy. 
    Evergreendishesdev

    Oats Khichdi

    Oats Khichdi is an easy to make, one pot breakfast dish. It is filling, tasty and healthy.
    Print Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Soaking time 30 minutes
    Servings: 2 people
    Course: Breakfast, lunch
    Cuisine: karnataka
    Ingredients Method

    Ingredients
      

    • 1/2 cup moong dal
    • 1 cup oats
    • 1 cup mixed vegetables
    • 1 onion
    • 4 cup water
    • 1 tablespoon oil and ghee
    • 1/2 teaspoon cumin
    • 1 inch ginger
    • 1 green chilly
    • 1/2 teaspoon turmeric powder
    • 1/4 teaspoon asafoetida
    • 1/2 teaspoon chilli powder
    • 1/2 teaspoon pepper powder

    Method
     

    1. Wash and soak the moong dal for at least one hour, this helps in proper cooking of the lentil.
    2. Chop the onion
    3. Take oil and ghee in a pressure pan, add cumin. As it splutters, put grated ginger and green chilly along with some asafoetida. Add onion and saute it for sometime, put the vegetables into it. Saute for two minutes.
    4. Put turmeric powder and chilli powder to it.Now add moong dal to it and saute for a minute. Add oats and mix it well for a minute. Put water,salt and pepper powder to it and stir thoroughly.Close the lid and cook it until two whistles. Once the pressure releases, mix it and serve hot.

    Do check out the Zerobeli products now. You can either buy from their website on on Amazon.

     

    Disclaimer: This is a brand collaboration with Zerobeli. I received products from Zerobeli to test and review them. All inputs given are my own.

    Wishing all a fabulous year 2020 ahead ! May the new year be the beginning of many good things.

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    oats khichdi
    oats khichdi

    Let’s be connected. If you ever make this dish, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook

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  • Cornflakes Cookies / how to make cornflakes cookies

    Cornflakes Cookies / how to make cornflakes cookies

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    Cornflakes cookies are crunchy and tasty. They make a good snack to store in the jar.  Cornflakes cookies are made with a few ingredients easily available at home. They are eggless. 

    Cornflakes makes a good breakfast cereal. It is ideal to serve as a quick fix with cold or hot milk. Zerobeli cornflakes is crispy and tasty. It is rich in fibre, packed with vitamin and nutrients. With different flavors and rich taste it makes a good choice of breakfast every morning.

    Zerobeli is the innovative brand name for cereals by Georgia Foods Pvt Ltd. Cornflakes, oats, muesli in different flavors is not only tasty but also filling. It is a quick fix breakfast for busy week day mornings. I regularly use them and find them to be an ideal choice with taste and cost as well.

    We loved these cornflakes, it is not only tasty but keeps satiated for a long time. The breakfast has to be ready at 7.30a.m and some days, I find it difficult to prepare. Moreover, I can play around between milk and greek yoghurt and with different toppings. Some times, I top it with almonds while at times with cashew and berries.

    It makes a good choice for snack too as I am happy that children are not eating fried snacks to satisfy the hunger pangs. I love using these cornflakes to make different kind of snacks. You can opt to make the cornflakes chaat or chiwda with it. It makes a quick light snack to serve in the evenings.

    It is rich in dietary fibre and thus helps in controlling weight naturally. It makes ideal choice for adults also. Healthy eating is a choice which we need to make and help our family members to adopt.

    Now, for the festive season, I have some goodies here.

    With Christmas round the corner, I thought of making cookies and they were delicious. I am elated with these and shall make them again.

     

                                                                                                          Cornflakes Cookies

     Cornflakes Cookies Recipe

    Ingredients:

    Measurement: 1 cup = 150 ml

    • 1 cup Zerobeli cornflakes crushed
    • 1 cup softened butter
    • 1 cup castor sugar
    • 1 cup all purpose flour
    • 1/2 teaspoon baking powder
    • 1 tablespoon lemon juice
    • 1/2 teaspoon vanilla essence

    Method:

    1. Take butter and castor sugar in a bowl and beat it until it is smooth and creamy.
    2. Add lemon juice, vanilla essence and baking powder to it.
    3. Now mix the flour to it.
    4. Pre-heat the oven at 170 degree centigrade.
    5. Put a baking sheet on the tray.
    6. Take a small ball of the dough and press it in the form of a cookie.
    7. Dust it with cornflakes on either side and arrange on the lined sheet.
    8. Repeat with the rest of dough.
    9. Bake it for 10-12 minutes.
    10. Once they are golden in colour, keep them to cool on the rack.

    Take a tip:

    • You can take wheat flour instead of plain flour.
    • A mixture of wheat flour and plain can also be taken.
    Evergreendishesdev

    Cornflakes Cookies

    Cornflakes cookies are tasty and make a good snack to store at home. The freshness of lime gives a good taste to it.
    Print Recipe Pin Recipe
    Course: dry snack
    Cuisine: Vegetarian
    Ingredients Method

    Ingredients
      

    • 1 cup zerobeli cornflakes crushed
    • 1 cup softened butter
    • 1 cup castor sugar
    • 1 cup all purpose flour
    • 1/2 tsp baking powder
    • 1 tbsp lemon juice
    • 1/2 tsp vanilla essence

    Method
     

    1. Take butter and sugar in a bowl, beat them until smooth and creamy.
    2. Add baking powder, vanilla essence and lemon juice to it.
    3. Put the flour and slowly knead to a dough.
    4. Pre-heat the oven at 170 degree celsius
    5. Place parchment paper on the baking tray.
    6. Take a small ball of the dough, press it lightly and roll it in the crushed cornflakes.
    7. Repeat with the rest of the dough.
    8. Bake for 10-12 minutes, they should be golden in colour.
    9. Let cool on the rack.
    10. Store in an air-tight container.

    Do check out Zerobeli products on their website. You can order online from Amazon also at discounted price.

     

     

    Disclaimer: This is a brand collaboration with Zerobeli . I received products from Zerobeli to test and review them. All inputs given are my own.

    Pin it for later:

    Cornflakes Cookies are crunchy, tasty and refreshing with every bite. They are ideal to make during Christmas and New Year eve.
    cornflakes cookies

    Are you making this one? If you ever make, take a picture and tag me @foodiejayashree on Instagram or @evergreendishes on Facebook. I will share it further.

    Are you looking for more interesting recipes?  Do  check out almond cookies and kulkul.

    Let’s be connected !

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  • How to make Mexican wedding cookies / Polvorones

    How to make Mexican wedding cookies / Polvorones

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    Mexican Wedding Cookies / Polvorones are soft, crumbly, heavy, short bread cookies from Spain. They are often served during Mexican wedding menu and thus the name.

    It’s the season of baking and I am so happy about it. My daughter loves baking and is eagerly waiting to make these mexican cookies which we had made earlier.

    Polvorones are made with different kinds of nuts, it is one of the essentials during Mexican wedding and thus they are called by that name.

    They are classic ones which are simply irresistible. Sugar coated, they look so good. You take a bite, they are crunchy and soon melt in the mouth.

    I love these Mexican Wedding Cookies / Polvorones as they are tasty, easy to make, eggless, have a lovely texture and love the beautiful sugar coated look.

    A few pointers to make good cookies:

    • Always use butter at room temperature. Keep it outside ahead of time.
    • Make sure you are using good ingredients, do not regret later of throwing it.
    • Use proper measurements while baking.
    • Inspite of using proper measurements, you may end up in a disaster. It may be a difference in the oven setting or timing.
    • Do take a proper note of the oven settings as each one is different.

     

    Mexican Wedding Cookies/ Polvorones 

     

    Mexican Wedding Cookies / Polvorones 

    Ingredients 

    • 1 cup softened butter
    • 1/2 cup powdered sugar
    • 1 teaspoon vanilla essence
    • 2.25 cup all purpose flour
    • 1/4 teaspoon salt
    • 3/4 cup walnuts
    • sugar for coating

    Method:

    1. Take butter and sugar in a bowl and whip them together until they are well incorporated and smooth in texture.
    2. Add vanilla essence and salt to it.
    3. Slowly, add the flour in two batches to it.
    4. Mix it well.
    5. Fold the nuts into it.
    6. Take small ball of it and make it into small circle.
    7. Take a baking tray, put a sheet over it.
    8. Line the cookies on a sheet.
    9. Pre-heat the oven at 170 degree centigrade.
    10. Bake for five to ten minutes.
    11. Once they are golden in color, remove and coat them in the powdered sugar and put them on the rack again to cool.
    12. Serve when cool for the crumbly texture.

    Take a note:

    • You may reduce the quantity of walnuts if needed.
    • Pecans and walnuts are usually added to it. You may add any other nut to it.
    • A little bit of cinnamon powder may be added to the castor sugar while dusting them.
    • Butter should be at room temperature.

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    Mexican Wedding Cookies / Polvorones
    Mexican wedding cookies / polvorones
    Mexican wedding cookies/ polvorones
    Evergreendishesdev

    Mexican Wedding Cookies / Polvorones

    Mexican wedding cookies or polvorones are classic cookies which are easy to make, tasty and melt in the mouth.
    Print Recipe Pin Recipe
    Course: Breakfast, evening snacks
    Cuisine: Mexican, spanish
    Ingredients Method Notes

    Ingredients
      

    • 1 cup butter
    • 1/2 cup castor sugar
    • 1 tsp vanilla essence
    • 1/4 tsp salt
    • 2.25 cup all purpose flour
    • 3/4 cup walnuts

    Method
     

    1. Take butter and sugar in a bowl and whip them together until they are well incorporated and smooth in texture.
    2. Add vanilla essence and salt to it.
    3. Slowly, add the flour in two batches to it. Mix it well.
    4. Fold the nuts into it.
    5. Take small ball of it and press it into a small circle.
    6. Take a baking tray, put a sheet over it. Line the cookies on a sheet.
    7. Pre-heat the oven at 170 degree centigrade.
    8. Bake for five to ten minutes, until golden in colour.
    9. Remove and coat them in the castor sugar.
    10. Put them back on the rack.
    11. Once they are cool, store in an airtight container.

    Notes

    • Decrease the amount of nuts if needed.
    • Pecans or walnuts are usually added to these cookies. You may add other nuts.
    • Butter should be at room temperature.

    Other Christmas treats that I have on the blog are: Kul Kul, Butter cookies, ghee coookies, mocha banana cake, easy pizza, salted cashew nuts, mocha coffee cookie

     

    If you ever make any of these recipes, take a picture and share it with me on Facebook by tagging evergreendishes or on Instagram as foodiejayashree. I will be glad to see your creation and share it further.

    Baking is made easier with these, a good OTG, baking tray, baking sheets and of course the gloves.

    If you ever make these  Mexican Wedding Cookies,  do 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. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected.  Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon.  Happy Cooking !

    Wishing one and all a Merry Christmas and a very happy new year ! Be happy, enjoy and have fun. Have a great holidays !

    Disclaimer: This post contains affilate links, you can check the Disclosure Policy.

  • Khandvi | Suralichi Vadi | Recipe with video

    Khandvi | Suralichi Vadi | Recipe with video

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    Khandvi / Suralichi Vadi is a savoury snack from Maharashtrian and Gujarati cuisine. Yellowish, tight rolls of gramflour and curd , tempered with spices make a good snack anytime. They are slightly spicy and tangy in taste. It is also known as Surlicha Vadi and Patuli. It is one of the dishes that you can easily make in less than 30 minutes, tasty and ideal to serve with any course of meal.

    Any tips for making perfect khandvi?

    Like any new recipe, this dish also needs practice. The key to making a perfect khandvi:

    • You need sour butter milk.
    • Take the proper measurement of ingredients.
    • Once it is done, spread it quickly on the greased plate as thin as you can.
    • Sieve the gram flour before using it.

    Is there any substitute for buttermilk?

    Thick curd can be used. Blend and mix it with two glasses of water. 

    What can one do if the curd is not sour?

    It is best to keep a day out prior to making. But incase, you have not kept it or planned in the last minute, lime juice may be added to the batter.

     Khandvi/ Suralichi Vadi Recipe

    1 cup = 200 ml

    Ingredients:

    • 1 cup gram flour
    • 1 cup sour curd
    • 2 cup water
    • 1 inch ginger
    • 2 green chilly
    • 2 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon asafoetida
    • 1/2 teaspoon turmeric powder
    • 2 tablespoon fresh grated coconut
    • 1 tablespoon chopped coriander
    • salt

    Method:

    1. Sieve the gram flour.
    2. Take a plate and at the back side, grease it with a little oil. You will need it later.
    3. Whisk the curd, mix it with water.
    4. Grind green chilly and ginger together.
    5. Mix together gram flour, a little turmeric salt, salt, ginger-chilli paste and butter milk. No lumps should be formed.
    6. Put the batter in a thick pan and cook it on a low flame. Keep stirring.
    7. Once the mixture thickens and is done, put it on the greased plate and spread it as soon as possible.
    8. Make seasoning in a small pan. Take oil, add mustard seeds, as it crackles, put asafoetida and turmeric powder.
    9. Garnish with grated coconut and finely chopped coriander over it.
    10. Put seasoning over it.
    11. Slowly, roll it from one end to the other.
    12. Cut into small spirals.
    13. Khandvi is ready to serve.

    Take a tip:

    • Make in small quantities, it will be easier to spread it. 
    • Making perfect khandvi needs practice. My suggestion is to make it in a small quantity. Use the same measurements as given above. 

    Check out the video :

    Khandvi / Suralichi Vadi
    Evergreendishesdev

    Khandvi / Suralichi Vadi

    5 from 6 votes
    Khandvi is a popular snack from Maharashtrian as well as Gujarati cuisine of India. It is a savoury, bite sized snack ideal to serve with tea.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Course: appetisers, evening snacks
    Cuisine: Gujarati, Maharashtrian
    Ingredients Method

    Ingredients
      

    • 1 cup gram flour
    • 1 cup sour curd
    • 2 cup water
    • 1 inch ginger
    • 2 green chilly
    • 2 tbsp oil
    • 1/2 tsp mustard seed
    • 1/4 tsp asafoetida
    • 1/2 tsp turmeric powder
    • salt

    Method
     

    1. Sieve the gram flour.
    2. Take a plate and at the back side, grease it with a little oil.
    3. Whisk the curd, mix it with water. Again, whisk it.
    4. Grind green chilly and ginger together.
    5. Mix together gram flour, a little turmeric salt, salt, ginger-chilli paste and butter milk. No lumps should be formed.
    6. Put the batter in a thick pan and cook it on a low flame. Keep stirring.
    7. Once the mixture thickens and is done, put it on the greased plate and spread it as soon as possible.Make seasoning in a small pan.
    8. Take oil, add mustard seeds, as it crackles, put asafoetida and turmeric powder. Garnish with grated coconut and finely chopped coriander over it.
    9. Put seasoning over it.Slowly, roll it from one end to the other
    10. Cut into small spirals. Khandvi is ready to serve.

    A few other snack recipes from blog are Vegetable and Vermicelli Cutlets, Cornflakes Bhel,

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  • Sukhdi / Gud Papdi recipe

    Sukhdi / Gud Papdi recipe

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    Sukhdi / Gud Papdi is a popular Gujarati sweet. It is made using whole wheat flour, jaggery and ghee. It is soft, crumbly and has melt in the mouth texture.

    Sukhdi is quite an easy to make sweet that can be made in fifteen minutes. It is ideal to make during festivities or as a snack to eat anytime. I have tried to keep the recipe authentic, so not added any embellishments to it. One may add cashew pieces, cardamom powder or even grated coconut to it. Anyway, it tastes good as it is if made perfectly.

    It is called as Sukhdi in Gujarat while in Maharashtra it is popular as Gud Papdi or Gol Papdi.

    A few other sweet recipes from the blog that you may like are Mamra na ladoo, Tapeshwara Khaja, Ellu Holige

     Sukhdi / Gud Papdi.

    Ingredients:

    • 2/3 cup wheat flour
    • 1/3 cup ghee
    • 1/4 cup jaggery

    Method:

    1. Keep all the ingredients ready, grate the jaggery or powder it.
    2. Grease a plate with little ghee.
    3. Take ghee in a pan and heat it on a low flame.
    4. Once the ghee melts, add wheat flour to it and mix it with a ladle.
    5. Let it cook on a slow flame, keep stirring. Once the mixture changes it colour and aroma is felt, it is done.
    6. Switch off the stove, add jaggery to it mix it well and spread it over the greased plate.
    7. Let it cool for a few minutes.
    8. Cut into desired shape.
    9. Sukhdi / Gud Papdi is ready to serve

    Take a tip:

    • Quantity of ghee is in semi-liquid form.
    • Keep stirring and let the wheat flour be brown in colour. If you do not stir, it will get burnt easily.
    • Jaggery needs to be grated or powdered finely.
    • Do not add jaggery and heat it further. It may become chewy.

    Pin it for later:

    sukhdi / gud papdi
    sukhdi / gud papdi

    Here’s the video of the making of Sukhdi / Gud Papdi

    Evergreendishesdev

    Sukhdi / Gud Papdi

    Sukhdi / Gid Papdi is a soft, melt in the mouth sweet from Gujarati cuisine.
    Print Recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Course: indian sweets
    Cuisine: Gujarati
    Ingredients Method Notes

    Ingredients
      

    • 2/3 cup wheat flour
    • 1/3 cup ghee
    • 1/4 cup jaggery

    Method
     

    1. Keep all the ingredients ready, the jaggery should be grated.
    2. Grease a plate with a little ghee.
    3. Take ghee in a pan and heat it. Once it melts, put the flour in it and roast it to a golden colour.
    4. Keep stirring, once it is done, switch off the gas.
    5. Add jaggery, mix it well and pour it on the greased plate and spread it with the spatula.
    6. Let cool for a few minutes, cut into desired shape.

    Notes

    • Quantity of ghee is in semi-liquid form.
    • Keep stirring and let the wheat flour be brown in colour. If you do not stir, it will get burnt easily.
    • Jaggery needs to be grated or powdered finely.
    • Do not add jaggery and heat it further. It may become chewy.

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  • Vegetable Curry / Rajasthani Cuisine

    Vegetable Curry / Rajasthani Cuisine

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    Vegetable curry from Rajasthani cuisine is a blend of unique vegetables. Raw tomato and long cucumber along with a medley of other vegetables and spices makes a tasty side dish.

    The love for trying different dishes from various cuisines landed me to this dish which I had jotted in my book many years back. Yes, a crazy soul, who loves to save these. We had raw tomatoes and thus made this and it was good.

    Raw tomatoes are still available and hope you will try making it. I loved the fact that rare veggies as long cucumber and raw tomato are used in it. Moreover, it is a no onion garlic recipe. This vegetable curry pairs well with any Indian flat bread.

    I had earlier shared a chutney using raw tomato, it stays good for 2-3 days if refrigerated.

    vegetable curry

    Vegetable Curry | Rajasthani cuisine

    Ingredients:

    • 1 large cucumber
    • 1/4 kilogram raw tomato
    • 1/2 cup peas
    • 2 capsicum
    • 1 tablespoon oil
    • 1/2 teaspoon cumin seed
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 1 tablespoon coriander seed powder
    • 1 teaspoon cumin powder
    • 1/2 teaspoon garam masala
    • 1 teaspoon chilli powder
    • salt

    Method:

    1. Peel and cut the cucumber into small cubes.
    2. Cut raw tomato and capsicum into small pieces.
    3. Take oil in a pan, add cumin, asafoetida, turmeric powder to it. Put capsicum and peas to it, let cook for sometime.
    4. Now add raw tomato and cucumber pieces, mix and let cook on a low flame until the moisture is absorbed completely.
    5. Add salt, chilli powder, coriander powder and cumin powder. Mix it well.
    6. Finally, sprinkle garam masala and give a stir.
    7. Vegetable Curry is now ready to serve.
    Take a tip:
    • Check the bitterness of the cucumber. Otherwise, it may spoil the dish.
    • Use raw tomatoes, not the slightly ripened ones.
    • Use fresh green peas. if it is not available, use the frozen ones.
    • Quantity of capsicum may be increased to three.
    • Capsicum of the larger variety are not spicy and ideal for cooking.
    Evergreendishesdev

    Vegetable Curry

    5 from 6 votes
    The vegetable curry is different and tasty. It makes use of raw tomatoes and long cucumber along with a few other veggies. It pairs well with chapati.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Course: lunch ideas, Side Dish
    Cuisine: rajasthani,
    Ingredients Method Notes

    Ingredients
      

    • 1 large cucumber
    • 1/4 kg raw tomato
    • 1/2 cup green peas
    • 2 capsicum
    • 1 tbsp oil
    • 1/2 tsp cumin seed
    • 1/4 tsp asafoetida
    • 1/4 tsp turmeric powder
    • 1 tbsp coriander powder
    • 1 tsp cumin powder
    • 1/2 tsp garam masala
    • 1 tsp chilli powder
    • salt

    Method
     

    1. Wash and peel the skin of the cucumber, cut it into cubes.
    2. Cut capsicum and raw tomato into small pieces.
    3. Take oil in a pan, add cumin, asafoetida and turmeric powder to it. Put capsicum and peas to it, let cook for sometime.
    4. Now add raw tomato and cucumber pieces, mix and let cook on a low flame until the moisture is absorbed completely.
    5. Add salt, chilli powder, coriander powder and cumin powder. Mix it well.
    6. Finally, sprinkle garam masala and give a stir.
    7. Vegetable Curry is now ready to serve.

    Notes

    • Use fresh green peas, if they are not available use frozen ones.
    • Check bitterness of cucumber. Otherwise, it may spoil the dish.
    • Use firm, raw tomatoes.
    • One can increase the quantity of capsicum to three. 
    Vegetable Curry

    A few other Rajasthani dishes that I have on the blog are all easy to make Moong Dal Bada, Imli Ka Amlana, Gatte ki Sabzi

    If you have liked this dish, do leave a comment below.

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  • Chana Masala (Authentic Chick Pea Curry)

    Chana Masala (Authentic Chick Pea Curry)

    Chana Masala is a favourite side dish of one and all. It is from North Indian cuisine but popular in all regions of India. It pairs well with rice as well as any Indian flat bread.

    Chana Masala is made in various ways, some make it without onion and garlic while a few like it dry as Pindi Chana.

    Today’s recipe is an authentic chick pea curry , the masala is prepared and used in it. Thus, it is flavoursome with the fragrance of fresh spices.

    chana masala
    chana masala
    chana masala

     Chana Masala / Authentic Chick Pea Curry

    Ingredients:

    • 1 cup Chana or Chick Pea
    • 2 onion
    • 4 tomato
    • 1 inch ginger
    • 4 cloves garlic
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 1/2 teaspoon turmeric powder
    • 1 teaspoon chilly powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon anardana
    • salt

    For the chana masala powder:

    • 1/2 teaspoon pepper
    • 2 black cardamom
    • 4 cloves
    • 2 bay leaf
    • 1/4 inch cinnamon

    For garnishing:

    • fresh coriander
    • lemon pieces

    Method:

    1. Soak chana for 8-10 hours or overnight.
    2. Cut onion, blanch the tomato.
    3. Pressure cook chana with a tea bag in it.
    4. Dry roast the spices under “For the Chana Masala Powder” for two minutes on a low flame. Keep tossing them.
    5. Once it cools, grind to a powder.
    6. Make a puree of tomato, onion, ginger and garlic.
    7. Take oil in a pan, add cumin. Once it splutters, put tomato puree and saute it.
    8. After sometime, add turmeric powder, chilly powder, anardana, coriander powder and the spice mix. Put a little water and mix thoroughly. Let the flavours amalgamate
    9. Add salt and water to it. Adjust the quantity of water as per the desired consistency.
    10. Once the pressure releases, remove the boiled chana. Mash a few of them.
    11. Put the boiled chana and the mashed mixture to it. This gives volume to the gravy.
    12. Let boil for sometime.
    13. Garnish with fresh coriander.
    14. Chana Masala is ready to serve.
    Evergreendishesdev

    Chana Masala (Authentic Chick Pea Curry)

    5 from 3 votes
    Chana Masala is tasty and makes a tasty meal anytime. The flavours of fresh pound spices makes it delicious.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 45 minutes
    Soaking time 10 hours
    Total Time 11 hours
    Servings: 6 people
    Course: Breakfast, brunch, lunch box, lunch ideas
    Cuisine: north indian
    Ingredients Equipment Method

    Ingredients
      

    • 1 cup chana / chick pea
    • 2 onion
    • 4 tomato
    • 1 inch ginger
    • 4 cloves garlic
    • 1 tbsp oil
    • 1 tsp cumin
    • 1/2 tsp turmeric powder
    • 1 tsp chilli powder
    • 1 tsp coriander powder
    • salt
    For Chana Masala Powder
    • 1/2 tsp pepper
    • 2 black cardamom
    • 4 clove
    • 2 bay leaf
    • 1/4 inch cinnamon

    Equipment

    • pressure cooker
    • pan
    • perforated ladle
    • plain ladle

    Method
     

    1. Soak chana for 8-10 hours or overnight.
    2. Pressure cook chana for three whistles with a tea bag in it.
    3. Cut onion, blanch the tomato
    4. Dry roast the spices under "For the Chana Masala Powder" for two minutes on a low flame. Keep tossing them.
    5. Once it cools, grind to a powder.
    6. Make a puree of tomato, onion, ginger and garlic.
    7. Take oil in a pan, add cumin. Once it splutters, put tomato puree and saute it.
    8. After sometime, add turmeric powder, chilly powder, anardana, coriander powder and the spice mix.
    9. Put a little water and mix thoroughly. Let the flavours amalgamate.
    10. Add salt and water to it. Adjust the quantity of water as per the desired consistency.
    11. Once the pressure releases, remove the boiled chana. Mash a few of them.Put the boiled chana and the mashed mixture to it. This gives volume to the gravy.Let boil for sometime.Garnish with fresh coriander. Chana Masala is ready to serve.

    Here is the video recipe of Chana Masala, do like and subscribe to this channel.

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

    You can even pin it for further reference.

    chana masala


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