Evergreendishes

Author: Evergreendishesdev

  • Avalakki Upkari / Hachida Avalakki / North Karnataka

    Avalakki Upkari / Hachida Avalakki / North Karnataka

    Jump to Recipe Print Recipe

    Avalakki Upkari / Hachida Avalakki is a popular snack from North Karnataka. Thin flakes of flattened rice is mixed with coconut, cucumber, onion, tomato, chilly powder to form a tasty snack. It is commonly made for breakfast or as a evening snack.

    This is a humble snack which has never withered with time. It’s been passed on through generations, the only change is the variety of dressing that we put over it. Onion was hardly used in the earlier days. Now, onion and sev mixture, are added to it along with other ingredients. It is ideal as a quick snack or on those days when you do not want to cook. It is also good for fasting menu sans onion.

    Children like avalakki upkari and most often, it is our Sunday breakfast. One can customise this snack as per their need. Grated carrot, finely cut capsicum may be added, onion can be avoided and the amount of coconut that goes into it is as per the liking of the indivdual.

    A variety of mixture or sev may be added to it. This is one of the snacks I relish anytime.

    Avalakki Upkari / Hachida Avalakki
    Avalakki Upkkari / Hachida Avalakki
    avalakki upkari / hachida avalakki

    Let’s get to the recipe of Avalakki Upkari /Hachida Avalakki

    • 4 cup thin poha
    • 2 teaspoon oil
    • 2 teaspoon ghee
    • 1.5 teaspoon chilly powder
    • salt to taste

    For garnishing: 

    • 1 onion
    • 2 tomato
    • 4 cucumber
    • 2 cup fresh coconut
    • green chilly
    • mixture or sev (optional)
    • 1 lemon

    Method:

    1. Take a wide bowl, add chilly powder and salt to it. Mix it. Add thin poha to it and mix it well. Now, this can be stored for a couple of days. Use as much quantity you need with vegetables.
    2. Take the required quantity of mixed poha, add grated coconut, onion and cucumber to it. Mix it well. Add any mixture that you have to it, this is optional. Put lime juice and tomato pieces, mix it and serve.
    avalakki upkari
    Evergreendishesdev

    Avalakki Upkari / Hachida avalakki

    5 from 2 votes
    Avalakki upkari or hachida avalakki is a traditional snack from North Karnataka. Rice flakes are mixed with fresh coconut and veggies to make a tasty snack.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Total Time 15 minutes
    Servings: 6 people
    Course: Breakfast, evening snacks
    Cuisine: karnataka
    Ingredients Method Notes

    Ingredients
      

    • 4 cup thin flattened rice
    • 2 teaspoon oil
    • 2 teaspoon ghee
    • 1.5 teaspoon chilly powder
    • salt
    To make avalakki upkari
    • 4 cucumber
    • 1 onion
    • 2 tomato
    • 2 cup fresh coconut
    • 1 lemon
    • coriander
    Other ingredients
    • sev or mixture for topping (optional)

    Method
     

    1. Take a wide bowl, add ghee and oil to it. Put salt and chilly powder, mix it well. Add rice flakes and mix them together. This mixed rice flakes can be kept for a week.
    2. Chop onion, tomato and cucumber finely.
    3. Take the required quantity of mixed rice flakes, add grated coconut, onion and cucumber. Put lime juice, mix it well. Finally, add tomato and sev (if using), mix and serve immediately.

    Notes

    • No water is added here. The water released from onion and cucumber helps to soften.
    • Roasted papad, sev or mixture may be added.

    Pin it for later:

    Avalakki Upkari is a traditional snack from North Karnataka. It is a no cook vegan and gluten-free snack. Give a try to it.
    Avalakki Upkari / Hachida Avalakki
    Avalakki Upkari

    I am sending this post to 67 th Healthy Wellthy cuisines with the theme “No Cook Affair at HW” . Here are the other no cook recipes by co-bloggers of our blog hop :Carrot and Cucumber Mini Bites,Watermelon Gazpacho, Green Chick Pea Salad in Mustard Vinaigrette, Sun FlowerButter Apple Sandwich,Easy Marinated Veg Salad,Avocado Chaat, Kachumber Salad,

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

    Subscribe to get a book of handyhints for free !

     

  • Mango Jam with Chia seed / no sugar and pectin

    Mango Jam with Chia seed / no sugar and pectin

    Mango Jam with Chia seed is a healthy twist to the usual mango jam. It has no added sugar and preservatives.

    It’s the season of mangoes, something magical about this fruit. It is loved by mostly everyone, very few dislike it. The best way to eat mango is Aamras with chapati or puri. It is a match made in heaven and one does not need any other accompaniment to pair.

    Mango milkshake is an all time favourite, you can add a few other fruits and make a mixed one if you wish. Try this oat milkshake for a healthy twist. I prefer making a smoothie for myself. h

    My mango season will be incomplete without the kesari and mambazha pulissery

    Mango jam makes a good accompaniment with bread or chapati. But what if I tell you that a guilt free one can be indulged more often, isn’t it? And I have given a twist to it by adding some chia seed.

    To store the jam, use a clean, air-tight bottle. Store it in the refrigerator as no preservative is used, lime juice is the only citrate that is added.

    Mango Jam with Chia seed

    Benefits of mango :

    Mango is a low calorie fruit that is rich in Vitamin C and A, fibre and anti-oxidants. It also contains folate, B6, iron, calcium, zinc and Vitamin E. These helps to boost immunity and prevents cancer. It also helps to control blood pressure, improve heart health and aids in weight loss.

    Let’s get to the recipe of Mango Jam with Chia Seed

    Ingredients:

    • 2 cup mango pulp
    • 1 tablespoon honey
    • 2 teaspoon chia seed
    • 1 teaspoon lemon juice

    Method:

    • Extract the pulp from the mango, blend it to a puree.
    • Take a pan and add the puree, cook it on low heat. Keep stirring in between.
    • Once it slightly thickens, add chia seed and honey to it. Cook for five more minutes.
    • Switch off the flame. Add lime juice.
    • Once it cools, store in a clean container.
    • Keep refrigerated.

     

    Evergreendishesdev

    Mango Jam with Chia seed

    Mango Jam with chia seed is sugarless and healthy alternative for people craving sweet to eat.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Course: condiments
    Cuisine: international
    Ingredients Method Notes

    Ingredients
      

    • 2 cup mango pulp
    • 2 tablespoon chia seed
    • 1 tablespoon honey
    • 1 teaspoon lemon juice

    Method
     

    1. Put the mango pulp in a thick bottom pan and cook it.
    2. Let it be moderately thick, add chia seed and honey.
    3. Cook for five minutes. Switch off the stove.
    4. Add lime juice.
    5. Once it cools, store in an air-tight container.

    Notes

    • Sugar may be added, put sugar as per the need. It depends on the sweetness of the mangoes.

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

    Pin it for later:

    mango jam with chia seed

    Subscribe to get a book of handyhints for free !

    I liked this book on juices and smoothies, ideal for all those who want to have a healthy diet.

    https://92b81ixm66r5j3g82dff28p068.hop.clickbank.net/?tid=SMOOTHIES

    Ad2
    e-book on juicing and smoothiesh


    Subscribe to get a book of handyhints for free !

     

  • Tangy Imli ka Amlana / Rajasthani Cuisine

    Tangy Imli ka Amlana / Rajasthani Cuisine

    Imli ka Amlana is a refreshing, sweet and tangy drink from Rajasthani cuisine. It is used as an appetiser.

    I am in search of good refreshing drinks, something that soothes the mind and body or some new recipe with mango as it’s simmer.

    Imli ka amlana is a drink from Rajasthani cuisine that is usually served with the main course. It is a tangy, refreshing, digestive drink ideal for summer.

    Many of you must be familiar with Aam ka Panna, it is similar to that drink. Raw mangoes are used in aam ka panna, here tamarind pulp is used. But, this needs no cooking and can be made anytime as mangoes are seasonal.

    This month in the Recipe Swap Challenge, I had to prepare a dish from Priya Iyer’s blog the photowali.wordpress.com She has a good collection of recipes, some go back to the good old days of Tamilans. Do check her blog. After going through her blog, came down to three chosen ones and finally decided to make this Imli Ka Amlana. I am happy I tried this, shall make it again.

    A few summer treats from my blog are here. Punjabi lassi is not only refreshing but loved by all. The cucumber lassi is ideal for all age group.

    Let’s make Imli ka Amlana:

    Ingredients:

    • 1/2 cup tamarind pulp
    • 8 teaspoon jaggery
    • 1/2 teaspoon pepper powder
    • 1/2 teaspoon black salt
    • 1 teaspoon roasted cumin powder
    • 1/2 teaspoon cardamom powder
    • 2 cups water
    • mint leaves for garnishing

    Method:

    1. Soak tamarind for fifteen minutes and extract the pulp.
    2. Take all the powder and grind them to a fine powder.
    3. Add jaggery in tamarind pulp.
    4. Put the spice mix, add water, mix, chill it in refigerator.
    5. Garnish with mint leaf and serve

    Take a tip:

    • Sugar is usually added, but I have added jaggery. Brown sugar can also be used.
    • If you have ready tamarind powder, you can use it.
    • The jaggery that I used is of good quality, hence I did not strain it.
    Evergreendishesdev

    Imli ka Aamlana

    Imli ka Aamlana is a tasty, refreshing and digestive drink from Rajasthani cuisine. It is usually served with the Rajasthani platter.
    Print Recipe
    Prep Time 10 minutes
    Soaking time 15 minutes
    Total Time 25 minutes
    Servings: 4 people
    Course: health drinks, summer drinks
    Cuisine: Indian, rajasthani,
    Ingredients Method

    Ingredients
      

    • 1/2 cup tamarind pulp
    • 8 teaspoon jaggery
    • 1/2 teaspoon pepper powder
    • 1/2 teaspoon cardamom powder
    • 1 teaspoon roasted cumin powder
    • 1/2 teaspoon black salt
    • 2 cup water
    • 4 mint leaves (optional)

    Method
     

    1. Soak a small lemon sized ball of tamarind in water for fifteen minutes.
    2. Mix all the spices together, make a fine powder of it.
    3. Extract the pulp.
    4. Add tamarind and spice mix to it. Give a stir.
    5. Add water. Garnish with torn mint leaves.

    Pin it for later:

    imli ka amlana

    Do give a try to this refreshing drink, it’s tangy and tasty. If you ever make it, do take a picture and tag @evergreendishes on Facebook or tag @foodiejayashree on Instagram

    Let’s be connected, do follow us on Pinterest, Twitter, Instagram and Facebook

    Blogging has been a wonderful journey to pursue my passion, if you want to be a blogger, start your blog with A2 Hosting.

    Subscribe to get a book of handyhints for free !

     

  • Instant Ragi Idli

    Instant Ragi Idli

    finger millet idli | instant ragi idli |millet recipes | breakfast recipes | healthy recipes

    Jump to Recipe

    Instant Ragi Idli is tasty, healthy and easy to make. It is a good option for breakfast, evening snack or dinner. You can serve it for people with diabetics.

    The summer is at it’s peak, nothing is more soothing than a glass of cold water. One needs to eat simple food that is tasty and nourishing for the body. Idli is ideal during summer. Here is another version of Idli.

    Ragi or finger millet is regularly used at home these days. It is gluten free and good source of protein. It is rich in calcium, good carbohydrates and proteins. It helps to control diabetes and blood sugar. It is ideal for weight watchers. It helps in controlling anxiety and depression.

    Moreover, it is ideal food for summer. It has cooling properties which helps the body to combat stress. A few other idli recipes that I have shared earlier :Chennai Idli, Sago Idli,

    I had earlier shared the fermented version of ragi idli. But, I find this to be more simple and handy. One hardly require ten minutes for all the preparation, keep it aside for half an hour and later put it in the mould and steam.

    A few pointers before I proceed to the recipe. Curds or yoghurt must be sour. Addition of veggies is optional, you can make without it. Once the baking soda is added, immediately put it in the moulds and keep it to steam.

    instant ragi idli
    instant ragi idli

    Ragi Flour : Always use fresh flour. The best way to keep a track of all the groceries is to bring them in a required quantity. For a family of four, one kilogram of ragi atta is sufficient. There is no need to buy two kilograms and keep as a reserve for the future. We tend to use different ingredients on a rotational basis.

    Semolina : The semolina used here is bombay rawa. 

    Sour curd ; The curd should be sour but should not have a foul smell. It 

    Vegetables ; Vegetables used here are onion, carrot, green chilli and coriander. You may use green peas and capsicum. Using of onion is                            optional. 

    Baking Soda : As the idli is an instant version, baking soda is essential. You can use eno instead. 

    Water : It is needed to bring in the desired consistency.  You also need water for steaming.

    Seasoning : All the ingredients of seasoning are needed. You may add a few curry leaves. Cashews give a good taste.

     

     

    instant ragi idli
    Evergreendishesdev

    Instant Ragi Idli

    5 from 4 votes
    Instant ragi idli is tasty, healthy and easy to make breakfast option for the busy mornings. One can make it for evening snack or dinner too.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Resting time 30 minutes
    Servings: 20 idli
    Course: Breakfast, dinner ideas, evening snacks
    Cuisine: South Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup finger miller flour
    • 1 cup sour curd
    • 1 carrot
    • 1 onion
    • fresh coriander
    • salt
    • 1 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    For seasoning
    • 1 tablespoon mustard seed
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon cumin
    • 4 cashewnut

    Method
     

    2. Take a wide bowl, add ragi flour and semolina to it. Put salt and curd to it. Mix it well, keep the batter aside for half an hour.
    3. Chop the onion finely and grate the carrot.
    4. Make seasoning, take oil in a small pan, add mustard seeds, as it crackles, put cumin, cashew pieces, broken chilli, a few curry leaves, pour it over the batter.Add veggies and chopped coriander. Adjust the consistency by adding some water.
    5. Put water in the idli pan and heat in on a low flame.Meanwhile, put the soda powder to the batter, mix it and put it to the moulds.
    6. Steam it for fifteen minutes on moderate flame., then on low heat for five to ten minutes. Check if it is done. Switch off. Unmould after sometime.Serve with coconut chutney.

    Notes

    • Sour curds is mandatory. 
    • Addition of veggies is optional.
    • Once the baking soda is added, immediately put it in moulds and steam it.
    • Eno may be used instead of baking soda.
    • Serve hot. 

    This post is part of the Healthy Wellthy Cuisines with the theme “Steamed Dishes”, do check out the other recipes by co-bloggers:

    If you have liked this post, pin it for later. Do share with your family and friends. If you ever make it, take a picture and tag us on Facebook or @foodiejayashree on Instagram, we would be happy to see your creation.

    Pin it for later

    instant ragi idli
    instant ragi idli

    Do subscribe to get a book of handyhints for free !

    Are you passionate about writing? Do start a blog and pen your thoughts Choose A2 Hosting as I have done. They are easily approachable and reliable.

     

  • Maggi Bhel / quick chaats

    Maggi Bhel / quick chaats

    Children need a variety of snacks especially in the evenings. I am always on the look out for something interesting. Maggi Bhel is a quick snack that can be made at a short notice. It is tasty and super liked at home.

    This snack can be easily made in fifteen minutes. I usually make a small quantity ( single serving) and thus my measurements are the same. It involves dry roasting of the noodles, roast them well as they are not cooked any further.

    Here are a few facts about Chaats:

    1. This is loved by children as it has noodles.
    2. It makes a good and easy snack to make in the evenings.
    3. It is something different than the regular noodles.
    4. You can be creative as you wish, add more toppings or just limit to the mentioned ones.

    Here are some finger- licking chaat recipes that I had posted earlier :Bhel Puri, Ragda Patties, Sev Puri,

    Maggi Bhel
    Maggi Bhel

    Ingredients:

    • 1 slab maggi noodle
    • 1 small onion
    • 1 tomato
    • 1/2 teaspoon chilli powder
    • 1 packet maggi masala
    • a few roasted peanut
    • salt

    Method:

    1. Take a slab of maggi noodle, break it into small pieces. Roast them on a low flame until golden brown in colour.
    2. Cut the onion finely.
    3. Choose a red firm tomato, chop it into small pieces.
    4. In the roasted noodles, add onion, maggi masala, chilli powder and roasted peanut. Mix them
    5. Finally add tomato and garnish with chopped coriander.

     

    Maggi Bhel
    Evergreendishesdev

    Maggi Bhel

    Maggi Bhel is a quick snack to make in the evening. It is tasty and can be made in ten minutes. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 5 minutes
    Total Time 15 minutes
    Course: evening snacks
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 1 slab maggi noodle
    • 1 small onion
    • 1 tomato
    • 1 packet maggi masala
    • 1/2 teaspoon chilli powder
    • roasted peanut

    Method
     

    1. Take a slab of maggi, break it into pieces and dry roast it until golden brown in colour.
    2. Chop the onion finely.
    3. Take a bright red firm tomato, cut into small pieces.
    4. Add onion to the roasted noodles. Put maggi masala, chilli powder, roasted peanut and salt to it. Mix them well.
    5. Add tomato and garnish with finely chopped coriander.

    Check out my e-books that I have published.

    Pin it for later:

    maggi bhel
    maggi bhel

    If you have liked this post, share it with your near and dear ones. If you ever make it, do take a picture and share it on instagram by tagging @foodiejayashree or by commenting on my facebook page.

    Are you planning to start a blog ? Choose A2 Hosting, they manage well and we are quickly heard.

     

    If you have liked this post, do share it further with your family members and friends. If you ever recreate this recipe, take a picture and tag @foodiejayashree on Instagram. Do check out my e-books on Amazon. 

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

  • Tomato Chawtny

    Tomato Chawtny

    Tomato Chawtny (chutney) is a simple, rustic, tasty accompaniment from Naga cuisine. It is commonly served with rice and meat.

    Nagaland is a small state in the North-eastern part of India. It is the home to 16 tribes which are well settled in that region. Each region has its own culture and tradition, thus the cuisine too varies. It is mainly non-vegetarian which they consume on a daily basis. Along with a meat dish, boiled veggies and chutney is usually prepared along with rice. The food is spicy, Nagas are known to grown the hottest chilli, bhut jholokia.

    The state dish is a smoked pork cooked with fermented soya bean.

    The Shhhh Secretly Cooking group is visiting Nagaland and I am happy to have Seema of www.mildlyindian.com as my partner. Seema is a good friend and a talented blogger. Seema gave me tomato and salt as the secret ingredients and I came upon this tomato chutney (pronounced as chawtny), it is such a simple one but absolutely delicious. You can make it ten minutes with easily available ingredients.Without much ado, let me take you to the recipe of this chutney. I served it with phulka and also with rice and rasam.

    tomato chawtny
    tomato chawtny

    Tomato Chawtny

    Ingredients:

    • 2 tomato cut into slices
    • 3 cloves garlic
    • 1/2 inch ginger
    • a little coriander
    • salt to taste
    • 1 cup water

    Method:

    Put the ingredients and boil for 5 to 10 minutes, the tomato pieces should be mushy. Mash them well with the back of a ladle, the chutney is ready to serve.

    Evergreendishesdev

    Tomato Chawtny

    Tomato chawtny is a simple, no fuss accompaniment from Naga cuisine. It is usually served with rice as an accompaniment.
    Print Recipe
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Servings: 2 people
    Course: lunch ideas, Side Dish
    Cuisine: Indian, nagaland
    Ingredients Method

    Ingredients
      

    • 2 tomato cut into pieces
    • 3 cloves garlic
    • 1/2 inch ginger shredded
    • 2 green chilly broken
    • coriander little
    • salt to taste
    • 1 cup water

    Method
     

    1. Put the ingredients in a pan along with water. Boil for 5 to 10 minutes. The tomato should be mushy. Remove and mash it with the back of a ladle. Tomato chawtny is ready to serve.

    If you have liked this post, do share it with your family and friends. If you ever make this, do take a picture and tag @foodiejayashree on Instagram. Let’s be connected Facebook, Twitter, Pinterest and Instagram

    shhhhh secret cooking challenge
    shhhhh secret cooking challenge

    Subscribe to get a book of handyhints for free !

  • How to make masala paratha

    How to make masala paratha

    Masala Paratha is a different kind of stuffed flatbread. It is spicy and ideal for lunch or dinner.

    Parathas are tasty and loved by all. They are ideal as breakfast, lunch, dinner or even brunch. They need no much accompaniments and most of all, the younger generation loves them.

    Which is your favourite paratha? I have earlier shared Methi Paratha, mint paratha and the last one was potato and pea paratha. My children are happy when I make them, it’s a win-win situation for me.

    Masala parathas are spicy and different. They are ideal for lunch or dinner.
    masala paratha

    Masala Paratha is spicy and different from the usual ones. The filling is a powder that is prepared and the making of it, I will be showing you now. I have put a step by step collage of the making, it will help in clearly understanding. These parathas are made in square shape unlike others.

    Let’s get cooking Masala Paratha:

    Ingredients:

    For the dough :

    • 2 cup wheat flour
    • 2 teaspoon ghee
    • salt to taste
    • water

    For the filling:

    • 1 teaspoon fennel seed
    • 1 teaspoon carom seed
    • 1 teaspoon chilli powder
    • salt to taste
    • 1 teaspoon garam masala

    Other ingredients:

    • coriander leaves chopped
    • oil for roasting
    • flour for dusting

    Method:

    1. Take the flour in a bowl, add ghee and salt. Rub it well. Add water and knead to a stiff dough. Keep it covered for sometime.
    2. Grind the fennel seed, rub the carom seed between palm and mix it. Add chilli powder, garam masala and salt to it. This is the filling.
    3. Take a ball of dough, roll it into a thin circle, take a spoonful of the prepared stuffing, put it in the centre and spread it, take care, do not take it to the edges. Put some chopped coriander over it.
    4. Now, put one side and then the other. Check the picture below which I have put. Then roll it more than half and the other side covers it.
    5. Roll this into a square shaped paratha.
    6. Smear oil and turn to the other side, cook until golden spots are visible.
    7. Serve hot with pickle.

    Step-by-step making of masala paratha

    Masala Paratha
    making of masala paratha


    Do check out my e-book, “Breadbasket” on Amazon. It consists of many varieties of dosas and flat breads.

     

    Evergreendishesdev

    Masala Paratha

    Masala Paratha is a blend of flavours, it is spicy and ideal for a quick breakfast.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Resting time 10 minutes
    Total Time 30 minutes
    Servings: 8 parathas
    Course: Breakfast, dinner, lunch
    Cuisine: north indian
    Ingredients Method

    Ingredients
      

    For the dough
    • 2 cup wheat flour
    • 2 teaspoon ghee
    • salt
    • water
    For the stuffing
    • 1 teaspoon carom seed
    • 1 teaspoon fennel
    • 1 teapoon chilli powder
    • 1 teaspoon pepper powder
    • 1 teaspoon garam masala
    • salt
    Other Ingredients
    • coriander leaves finely chopped
    • wheat flour for dusting
    • oil for roasting

    Method
     

    1. Take the flour in a bowl, add ghee and salt. Rub it well. Add water and knead to a stiff dough. Keep it covered for sometime.
    2. Grind the fennel seed, rub the carom seed between palm and mix it. Add chilli powder, garam masala and salt to it. This is the filling.
    3. Take a ball of dough, roll it into a thin circle, take a spoonful of the prepared stuffing, put it in the centre and spread it, take care, do not take it to the edges. Put some chopped coriander over it.
    4. Now, put one side and then the other. Check the collage that I have shared earlier. Then roll it more than half and the other side covers it.
    5. Roll this into a square shaped paratha.
    6. Smear oil and turn to the other side, cook until golden spots are visible.
    7. Serve hot with pickle, green chutney or curd.

    If you have liked this post, do share it with your family members and friends. If you ever make it, do take a picture of one and tag me @foodiejayashree on Instagram

    Pin it for later:

    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.

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

     

     

  • Cucumber Lassi / summer treats

    Cucumber Lassi / summer treats

    Summer is at its peak in India, nothing is more good than a glass of cold water. We tend to dislike food during this season, juice, fruits and ice cream taste best. Lassi is an ideal drink during summer.

    Lassi is a traditional Indian yoghurt based drink. It is made using curd, water and a few spices. It may be sweet or salted. Fruits may be added in sweet lassi.

    A few other summer drinks that I have on the blog are :Kiwi Lemonade,Coconut Cucumber Cooler, Strawberry LassiToday, I have cucumber lassi, it is spicy and tasty. Do give a try to this drink.

    Let’s get to the recipe of Cucumber Lassi :

    Ingredients:

    • 1 cup thick curd
    • 3 cucumber
    • 1 green chilly
    • 1/2 inch ginger
    • 1/2 teaspoon cumin powder
    • salt to taste
    • 1/2 cup cold water

    Method:

    1. Cut the cucumber into pieces.
    2. Blend it along with ginger and green chilly.
    3. Add curd, salt, cumin powder and water. Give a swirl.
    4. Pour in glasses and serve.
    cucumber lassi
    cucumber lassi
    cucumber lassi
    Evergreendishesdev

    Cucumber Lassi

    Cucumber Lassi is a spicy and tasty summer drink. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings: 2 people
    Course: beverages, health drinks
    Cuisine: Indian, south india
    Ingredients Method Notes

    Ingredients
      

    • 1 cup thick curd
    • 3 cucumber
    • 1 green chilly
    • 1/2 inch ginger
    • 1/2 teaspoon cumin powder
    • salt to taste
    • 1/2 cup cold water

    Method
     

    1. Cut the cucumber into pieces.
    2. Blend it along with ginger and green chilly. 
    3. Add curd, cumin powder, salt and water, give a swirl.
    4. Pour in glasses and serve. 

    Notes

    1. Cucumber of any variety may be used. I have used small variety, thus used three of them.
    2. Adjust the quantity of water as per the need.
    3. Use one more chilly if you want it spicy. 
    4. Coriander may be added while blending, I have not added. 

    If you have liked this recipe, do share it with your family and friends. Pin it for later:

    cucumber lassi

     

    I am sending this post to the Lassi Mastia at Healthy Wellthy Cuisines. Do check out the other lassi variety by co-bloggers.

    If you ever make this recipe, take a picture and tag @foodiejayashree on Instagram or put it on my FB page. I will be glad to see your creation.Let’s be connected: Facebook, Twitter, Pinterest and Instagram

    Subscribe to get a book of handyhints for free !

  • Dry Fruit Ladoo

    Dry Fruit Ladoo

    Sweets form an integral part of any celebration, from burfis to puddings, we cherish them for any occasion. Dry fruit sweets are delicious and loved by all, more so if it is sugar free like this dates ladoo, it is guilt free indulgence, right ? They are not only tasty, but easy to make and ideal for any occassion.

    With the festive season ahead, we are heading for the major festival Ugadi and a new beginning. It is celebrated as Hindu New Year. It is also celebrated as Chota Nav Ratri and many people fast during this period. Thus, we at Desi Bloggers Connect decided to make a collection of “Farali Recipes” and my contribution is Dry Fruit Ladoo.

    I have Sabudana Khichdi and Sabudana Wada in Appe Pan which are ideal for fasting. The black chana sundal is also ideal on these days. I have recently put many sweets which are apt on these days, Kiwi Kesari, Carrot Halwa or the Ash gourd halwa may be taken in small quantity along with some savoury dish.

    Let’s get to the recipe of Dry Fruit Burfi
    Ingredients:
    1 cup dates
    1/3 cup cashewnut
    1/3 cup almond
    1/3 cup raisin
    1/3 cup desiccated coconut
    1 tablespoon poppy seeds
    4 cardamom

    Method:
    1 Dry roast the cashew for a minute.
    2 Similarly, roast the almonds.
    3 Dry roast the poppy seed until they are golden in colour and give a good aroma.
    4 Dry roast the grated coconut for a minute, keep stirring, it will get burnt easily.
    5 Remove the seeds of the dates. ( no need if using seedless)
    6 Grind the nuts coarsely along with cardamom.
    7 Grind the dates.
    8 Add ghee in a pan, add the nuts and saute for two minutes. Put the dates mixture and mix it well. Saute it for sometime, add the poppy seed and the roasted coconut.
    9 Allow it to cool, make balls of it.
    10 Dry fruit ladoo is ready to serve.

    Evergreendishesdev

    Dry Fruit Ladoo

    Dry fruit ladoo is tasty and healthy, ideal for the festive days ahead.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings: 10 balls
    Course: sweets
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 1 cup dates
    • 1/3 cup almond
    • 1/3 cup raisin
    • 1/3 cup desiccated coconut
    • 1 teaspoon poppy seed
    • 2 teaspoon ghee
    • 4 cardamom

    Method
     

    1. Dry roast the cashew for a minute.
    2. Similarly, roast the almonds
    3. Dry roast the poppy seed until they are golden in colour and give a good aroma. Dry roast the grated coconut for a minute, keep stirring, it will get burnt easily. 
    4. Remove the seeds of the dates. ( no need if using seedless) Grind the nuts coarsely along with cardamom. Grind the dates.8 
    5. Add ghee in a pan, add the nuts and saute for two minutes. Put the dates mixture and mix it well. Saute it for sometime, add the poppy seed and the roasted coconut. Allow it to cool, make balls of it. Dry fruit ladoo is ready to serve.

    If you have liked this post, do share it further.

    Pin it for later

    dry fruit ladoo
    dry fruit ladoo

    Subscribe to get a book of handyhints for free !

  • Oats Dhokla / how to make instant oats dhokla

    Oats Dhokla / how to make instant oats dhokla

    Oats Dhokla is a healthy twist to the usual one. Powdered oats, semolina and yoghurt are used to make this snack. This is an instant version, needs no soaking or fermentation. It can be prepared within an hour.

    (more…)