Evergreendishes

Author: Evergreendishesdev

  • Namak Pare/ Namak Para / Nimki / Nimkin

    Namak Pare/ Namak Para / Nimki / Nimkin

    Namak Pare is a deep fried savoury snack usually made during festivals as Holi and Deepavali. It is crispy and tasty and make a good snack for children. It is ideal to carry while travelling.

    Usually namak pare is made with self raising flour or a mix of self raising flour and wheat flour in the same ratio. But, I use only wheat flour along with semolina and they turn out equally good. Deep fried snacks are always welcome at home, children love to binge on this.

    It is that time of the month when I work on my themed post, and I have chosen travel food for kids. So stay tuned for tasty snacks in  the next three days.

    The other snack recipes on blog : Masala Mathri, ring murukku, split gram murukku, nipattu

    namak pare
    namak pare

    Let’s get to the recipe of Namak Pare

    Ingredients:

    • 2 cup wheat flour
    • 2 tablespoon semolina
    • 1 teaspoon ajwain
    • 1/2 teaspoon pepper powder
    • salt to taste
    • 3 tablespoon oil
    • water

    Method:

    1. Take wheat flour in a pan, add semolina to it.
    2. Heat oil in a pan, we need it to mix the dough.
    3. Add ajwain, salt, pepper powder and oil to the flour. Mix it well. It should form a crumbly mixture.
    4. Add little water and mix to a stiff dough.
    5. Divide the dough into two parts, take a ball of the dough, dust with flour and roll into a circle which is nether too thick or thin.
    6. Make diagonal incisions on it. We need to make them in a rhombus shape.
    7. Heat oil, once the oil is put the cut pieces into it. Fry on a low flame. Keep stirring in between. Once they are cooked, remove them and repeat for the other ball of dough.
    8. Once they are cool, store in a air tight container.
    Namak Pare / Nimki
    Namak Pare / Nimki
    namak pare
    Evergreendishesdev

    Namak Pare

    Namak Pare is a crispy snack that can be relished anytime. It is ideal to carry as a travel food. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course: dry snack
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 2 cups wheat flour
    • 2 tablespoon semolina
    • 1 teaspoon ajwain
    • 1/2 teaspoon pepper powder
    • salt to taste
    • 3 tablespoon oil
    • water

    Method
     

    1. Take wheat flour in a wide bowl, add semolina to it.
    2. Heat oil in a pan, we need it to mix the dough.
    3. Add ajwain, salt, pepper powder and oil to the flour. Mix it well. It should form a crumbly mixture.
    4. Add little water and mix to a stiff dough.
    5. Divide the dough into two parts, take a ball of the dough, dust with flour and roll into a circle which is nether too thick or thin.
    6. Make diagonal incisions on it. We need to make them in a rhombus shape.
    7. Heat oil, once the oil is put the cut pieces into it. Fry on a low flame. Keep stirring in between. Once they are cooked, remove them and repeat for the other ball of dough.
    8. Once they are cool, store in a air tight container.

    This post  goes to #BM97 with the theme Kids Delight with the theme Travel Food  guest hosted by Renu. 

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

    If you ever make this, do take a picture and tag me on @foodiejayashree on Instagram

    Let’s be connected Facebook, Twitter, Pinterest and Instagram

     

    BMLogo

    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#97

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  • Dhaba style Kala Chana

    Dhaba style Kala Chana

    Dhaba style Kala Chana makes a tasty accompaniment with chapati or phulka. One of the tasty accompaniments, it makes a good snack also. It is ideal to pack in the lunch box too.

    It is vegan and gluten free.  (more…)

  • Strawberry Mojito / Mocktails

    Strawberry Mojito / Mocktails

    Jump to Recipe Print Recipe

    Strawberry Mojito is a refreshing, non-alcoholic drink ideal for any bright, sunny day.

    February is the shortest but the most awaited one. Everything seems to be beautiful during this season. It’s the season of love and beauty.

    Valentine’s Day is round the corner and this post is dedicated for this special V- Day. A few lines from my pen

    When life throws

    hundred reasons to hate

    I find one reason

    to hang on to you !

    Love is in the air

    and I can feel it

    with you around

    life is a bliss

    Valentine’s Day also called as Saint Valentine Day or Feast of saint Valentine is celebrated on February 14th every year. It is observed as a significant cultural, religious and commercial celebration of romance and romantic love in many regions around the world.

    strawberry mojito
    strawberry mojito

    Here is a refreshing drink for Valentine’s Day 🙂

    Strawberry Mojito is a refreshing non-alcoholic drink for any bright sunny day.

    Ingredients:

    • 6 strawberries
    • 500 ml water
    • 4 teaspoon sugar
    • 1 lemon
    • 10 mint leaves
    • a few mint leaves to garnish
    • ice cubes

    Method:

    1. Cut the lemon into wedges.
    2. Mull the lemon wedges and mint leaves.
    3. Put the sugar and water to it and keep it in the refrigerator for half an hour.
    4. Make a puree of the strawberries.
    5. Strain the juice.
    6. Add the strawberry pulp to it.
    7. Garnish with a few mint leaves and ice cubes. Serve immediately.
    strawberry mojito
    strawberry mojito

     

    strawberry mojito
    strawberry mojito
    strawberry mojito
    Evergreendishesdev

    Strawberry Mojito

    5 from 7 votes
    Strawberry Mojito is a refreshing non alcoholic drink.  
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Resting time 32 minutes
    Servings: 4 people
    Course: Drinks
    Cuisine: American
    Ingredients Method

    Ingredients
      

    • 6 strawberry
    • 500 ml water
    • 4 teaspoon sugar
    • 1 lemon
    • 10 mint leaves
    • a few mint leaves to garnish
    • ice cubes

    Method
     

    1. Cut the lemon into wedges.
    2. Mull the lemon wedges and mint leaves.
    3. Put the sugar and water to it, keep it in therefrigerator for half an hour.
    4. Make a puree of the strawberries.
    5. Stir  the juice and strain it. 
    6. Add strawberry puree to it.
    7. Garnish with ice cubes and a few mint leaves. 
    8. Serve immediately.

    Pin it for later:

    Strawberry Mojito
    Strawberry Mojito

    This post is part of the Valentine’s Day Theme at Healthy Wellthy Cuisines. Here are the other dishes to try by my co-bloggers

     

    If you ever try this recipe, take a picture and share it on my Facebook page or Instagram. I will be glad to see your creation.

    Have you checked my e-books?  Subscribe to get all updates in your inbox and a book of handy hints for free !

     

    Subscribe to get all updates in your inbox and a book of handy hints for free

    book of handyhints
    book of handyhints

    Let’s be connected : Facebook, Twitter, Pinterest and Instagram

     

     

  • Strawberry and Chia Souffle

    Strawberry and Chia Souffle

    Strawberry and Chia Souffle is a easy dessert to whip, a blend of strawberry and chia gives a unique and healthy twist to it.

    With Valentine’s Day round the corner, I realised that I need to post a couple of posts here. May the season of love and peace bring utmost happiness. To me Valentine’s Day encompasses all the close ones; hubby, family members and all my friends. Cherish the loved ones, create a bond that lasts for a life time.

    strawberry and chia souffle
    strawberry and chia souffle

    Strawberry is one of my favourite fruits or rather the one fruit that I get easily here in my region. Wish I could get mulberries and raspberry for a change, but alas! for now this is good. Presenting Strawberry and Chia Souffle. The benefits of chia seed are so many that I try to add it in some form in our diet. A few other desserts to try : Vanilla Pudding, No Bake Swiss Roll

    strawberry and chia souffle
    strawberry and chia souffle

    STRAWBERRY AND CHIA SOUFFLE

    Ingredients:

    • 200 ml fresh cream
    • 10 strawberries
    • 6 tsp sugar
    • 3 teaspoon agar agar
    • 150 ml water
    • 1 tablespoon chia seeds

    Method:

    1. Soak chia seeds in water.
    2. Wash strawberries and make a pulp with sugar.
    3. Put the cream in a bowl.
    4. Heat the water, put agar agar in it and soak it for five minutes.
    5. Boil the soaked agar agar on a low flame, keep stirring, it becomes a gelatinous substance, put it aside for sometime.
    6. Whisk the cream until peaks are formed, put the pulp to it. Add the soaked chia seeds to it.
    7. Once the agar agar is warm, gently fold in the soaked agar agar to it.
    8. Put it in the glass bowls and allow to set.

    Take a tip:

    1. Adding of chia seeds is optional, you can skip it and use only strawberry.

     

    strawberry and chia souffle
    Evergreendishesdev

    Strawberry and Chia Souffle

    Strawberry and Chia Souffle is a tasty and easy to make dessert for Valentine’s Day.
    Print Recipe Pin Recipe
    Servings: 4 servings
    Course: Dessert, vegetarian
    Cuisine: international
    Ingredients Method

    Ingredients
      

    • 200 ml fresh cream
    • 10 strawberry
    • 6 teaspoon sugar
    • 4 teaspoon agar agar
    • 150 ml warm water
    • 1 tablespoon chia seed

    Method
     

    1. Soak chia seed in water.
    2. Wash the strawberry and make a puree of it with sugar.
    3. Put the cream in a bowl. 
    4. Heat the water, put agar agar in it and soak it for five minutes.
    5. Boil the soaked agar agar on a low flame, keep stirring, it becomes a gelatinous substance, put it aside for sometime.
    6. Whisk the cream until peaks are formed, put the pulp to it. Add the soaked chia seeds to it.
    7. Once the agar agar is warm, gently fold in the soaked agar agar to it. 
    8. Put it in the glass bowls and allow to set. 

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

     

     

     

    Pin  Strawberry Chia Souffle to a dessert board:

    strawberry and chia souffle
    strawberry and chia souffle

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    book of handyhints
    book of handyhints

    If you ever make any of these recipes, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
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  • No Bake Swiss Roll

    No Bake Swiss Roll

    No bake Swiss Roll is a tasty and easy to make snack. It has the goodness of chocolate and coconut in it.

    The variety of biscuits that we get in market are so many, the simple ones are rarely asked by kids. They love to snack on cream filled ones or the heart shaped sugary one is the favourite. But, I love to give these biscuits a makeover. I have created some in the past and when the theme was decided as Recipes with Biscuits, I was excited.

    After thinking for sometime, I finally settled down to No Bake Swiss Rolls,  I had read this in a magazine a few days back. The making process is quite simple but needs some time to set, biscuits are powdered and mixed with some syrup and butter to a dough. The filling is of desiccated coconut and sugar which gave a nice flavour. It is then rolled and allowed to set in refrigerator.

    You can serve it as a sweet or dessert for get-together or children’s party.

    The other recipes with biscuits that I have created Biscuit Cake, Krackjack Sev Puri, Choco Marie, Instant Chocolates

    Let me take you to the recipe without much delay.

    no bake swiss roll
    no bake swiss roll

     

    No Bake Swiss Roll Recipe

     

    Ingredients:

    • 140 grams Parle G biscuits
    • 1 teaspoon instant coffee powder
    • 1 tablespoon chocolate syrup
    • 2 teaspoon milk
    • 2 tablespoon butter
    • 1 cup desiccated coconut
    • 1/2 cup castor sugar
    • 1/4 teaspoon cardamom powder

    Method:

    1. Grind the biscuits to a powder.
    2. Add coffee powder, chocolate syrup and half the butter to it. Mix it well. If needed use little milk to make a dough. Keep it aside.
    3. Mix the coconut, castor sugar, butter and cardamom powder together.
    4. Grease a parchment paper with a little butter.
    5. Take a ball of the dough, put it on the parchment paper and roll it.
    6. Put the coconut filling over it, spread it evenly.
    7. Now, slowly holding the parchment paper at one end, roll it into a cylindrical roll, put it in the parchment paper and refrigerate it for four to five hours.
    8. Later, remove the parchment paper and cut into discs.
    9. No bake swiss roll is ready to serve.
    ready to be refrigerated
    ready to be refrigerated
    no bake swiss roll log
    no bake swiss roll log
    refrigerated roll
    refrigerated roll
    no bake swiss roll
    no bake swiss roll
    no bake swiss roll
    no bake swiss roll

     

     

     

     

    no bake swiss roll

    No Bake Swiss Roll

    If cooking needs to be fun, you need to do something different. These swiss roll are easy to make and loved by children.
    Print Recipe Pin Recipe
    Servings: 8 pieces
    Course: evening snacks
    Cuisine: international
    Ingredients Method Notes

    Ingredients
      

    • 140 grams Parle G biscuits
    • 1 teaspoon instant coffee powder
    • 1 tablespoon chocolate syrup
    • 2 teaspoon milk
    • 2 tablespoon butter
    • 1 cup desiccated coconut
    • 1/2 cup castor sugar
    • 1/4 teaspoon cardamom powder

    Method
     

    1. Grind the biscuits to a powder.
    2. Add coffee powder, chocolate syrup and half the butter to it. Mix it well. If needed use little milk to make a dough. Keep it aside.
    3. Mix the coconut, castor sugar, butter and cardamom powder together.
    4. Grease a parchment paper with a little butter.
    5. Take a ball of the dough, put it on the parchment paper and roll it. 
    6. Put the coconut filling over it, spread it evenly.
    7. Now, slowly holding the parchment paper at one end, roll it into a cylindrical roll, put it in the parchment paper and refrigerate it for four to five hours.
    8. Later, remove the parchment paper and cut into discs.
    9. No bake swiss roll is ready to serve.

    Notes

    • Marie biscuits may be used.
    • Butter should be at room temperature.
    • Let the coconut gratings be thin.

    If you have liked this post, leave a comment and pin it for later. All comments motivate me to write more.

    Pin No Bake Swiss Roll to kids snacks board:

    No Bake Swiss Roll
    No Bake Swiss Roll

    I am sending this post to our fortnightly group Healthy Wellthy Cuisine with the theme ” Recipes With Biscuits” Here are a few by other co-bloggers :

    If you ever recreate this roll, do take a picture and share it on instagram by tagging @foodiejayashree with the #evergreendishes I will share your work further!

    Let’s be connected: Facebook, Twitter, Instagram and Pinterest

    Subscribe to get all updates in your inbox and a  book of handy hints for free!

     

     

     

  • How to make Alu Palak / easy steps inside

    How to make Alu Palak / easy steps inside

    Alu Palak is a popular and tasty accompaniment from North Indian cuisine. Spinach puree is cooked with various spices makes a delectable side dish. Boiled potato cubes or fried potato pieces simmered in it gives added flavour. (more…)

  • Black eyed bean veggie

    Black eyed bean veggie

    Black eyed bean veggie makes a tasty accompaniment with chapati for lunch or dinner. It is loved by children and thus ideal to pack in the lunch box. 

     

    Today, I am sharing a stir fry with winter vegetable. Fresh black eyed pea are tasty and make a good accompaniment with chapati or jowar roti. This is a simple yet tasty accompaniment that children will surely love. 

    Black eyed pea is nutritious and makes a good accompaniment for children in the lunch box. You can use the frozen ones that are easily available.   As the fresh ones cook quickly, this can be done in under 30 minutes. 

    This post is part of BM#96 

    black eyed bean veggie
    black eyed bean veggie

    Ingredients:

    • 1 cup black eyed bean/ pea
    • water
    • 2 onion
    • 1 tomato
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 2 green chilly
    • 1/2 inch ginger
    • coriander
    • salt

    Method:

    Cook the black eyed bean in a pressure cooker for one whistle. Take oil in a pan, add cumin, as it splutters put turmeric powder, asafoetida, green chilly , onion and ginger. Let cook, then add tomato and saute it. Put salt to it. Finally, add the cooked beans to it and boil for three minutes. Garnish with fresh coriander.

    Tupperware is widely used everywhere. This lunch box is ideal for school children as it is user friendly

    Here is a trendy lunch box from Tupperware for office use. It has four containers, the lids are tight, microwave safe and can be cleaned easily. 

    Evergreendishesdev

    Black eyed pea stir fry

    Black eyed pea stir fry makes a tasty accompaniment with chapati or jowar roti. Pack it in the lunch box to give a healthy meal for children. 
    Print Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course: accompaniments, lunch box
    Cuisine: South Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup black eyed pea
    • water
    • 2 onion
    • 1 tomato
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 2 green chilly
    • 1/2 inch ginger
    • coriander
    • salt

    Method
     

    1. Wash, add water to the black eyed bean and cook in pressure cooker for one whistle. 
    2. Cut the onion and tomato into small pieces. Grate the ginger and keep it aside. 
    3. Take oil in a pan, add cumin as it splutters put turmeric powder, asafoetida, green chilly, ginger and onion. Let cook.
    4. Add tomato and saute it. Put salt to it. 
    5. Finally, add cooked  beans to it and boil for three minutes. 
    6. Garnish with fresh coriander.

    Notes

    • Frozen black eyed peas can be used.
    • When fresh ones are available, I like to use them.
    • Remove the pea from the pod and store them in the refrigerator, it will be handy to use. 

     

    black eyed bean veggie
    black eyed bean veggie

    If you have liked this post, leave a comment and pin it for later. 

    black eyed bean stir fry
    black eyed bean stir fry

    I am sending this post to the Kids Event hosted by Bhawana under the theme, “Lunch Box Ideas in 30 minutes”

     

    BMLogo Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#96

    Follow evergreendishes on Facebook, Twitter, Instagram and Pinterest.

    If you ever recreate this dish, do take a picture and share it on Instagram by tagging @foodiejayashree

     

  • Raswali Alu / Quick Potato Curry

    Raswali Alu / Quick Potato Curry

    Raswali Aloo or Potato Curry makes a tasty accompaniment with any meal. Iy is ideal to pack in the lunch box, it is semi-dry, tasty and easy to prepare.

    I remember the days when I had to pack lunch boxes for children, it used to be a well planned  out preparation for the next day. It used to be a dry snack for short break and chapati for lunch.Children are fussy eaters and be assured they will not eat if they do not like it. They might exchange the box with classmates or just set it aside. Raswali Aloo was one of the dishes I packed along with chapati. It is easy to prepare and tasty, gets ready in thirty minutes, more easier if you have the pre-cooked potatoes and the dough in the refrigerator. I prefer cooking each day fresh. 

    Potato is a versatile veggie, we can use it for anything and I usually make it atleast once in a week. Here are some of the other potato dishes from the blog: Alu Jeera, Dum Aloo, potato and pea paratha, alu 65, grilled baby potato, 

    This is part of 4th week   Blogging Marathon 96 that I have joined under the event, ” Kids Event” under the theme ” Lunch Box Ideas in 30 minutes”

     

    raswali aloo

    Raswali Aloo

    Ingredients:

    raswali aloo
    raswali aloo
    • 1/2 kilogram potato
    • 2 onion
    • 3 tomato
    • 5 cashewnut
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon cumin powder
    • 1/2 teaspoon coriander powder
    • 1/2 teaspoon garam masala
    • 1/2 teaspoon chilli powder
    • salt
    • water

    Method:

    • Wash potato and cook them in a pressure cooker.
    • Blanch the tomato, make a puree of it.
    • Soak cashew in hot water.
    • Take oil in a pan, add cumin, as it crackles put the onion to it. Let cook for sometime, until it is translucent.
    • Add the tomato puree to it. Let cook for sometime.
    • Add turmeric powder, coriander powder, chilli powder, cumin powder and garam masala.
    • Let cook for sometime. Add salt to it.
    • Remove the skin of the potato and cut them into cubes.
    • Put some water into the cooked masala, we need a gravy here.
    • Now, add the potato cubes into it.
    • Let cook for sometime.
    • Garnish with fresh coriander leaves.

    Take a tip: 

    • Having boiled potatoes in refrigerator quickens the process.
    • If one keeps only potatoes in the pressure cooker, it cooks faster.
    • Cut the potatoes and put them in water while cooking instead of keeping the whole one. They cook properly. 
    • The gravy  for the dish can be made until the pressure releases, once you are able to, peel the skin, cut and put them into it. 
    Evergreendishesdev

    Raswali Aloo

    Raswali Aloo is a stir fry made with  potatoes in gravy, it is tasty and pairs well with chapati, phulka or roti. 
    Print Recipe
    Servings: 4 people
    Course: accompaniments, dinner ideas, lunch box, lunch ideas
    Cuisine: north indian
    Ingredients Method

    Ingredients
      

    • 1/2 kilogram potato
    • 2 onion
    • 3 tomato
    • 5 cashew nut
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon cumin powder
    • 1/2 teaspoon coriander powder
    • 1/2 teaspoon garam masala
    • 1/2 teaspoon chilli powder
    • salt
    • water

    Method
     

    1. Wash potato and cook them in a pressure cooker.
    2. Blanch the tomato, make a puree of it.
    3. Soak cashew in hot water.
    4. Take oil in a pan, add cumin, as it crackles put the onion to it. Let cook for sometime, until it is translucent.
    5. Add the tomato puree to it. Let cook for sometime.
    6. Add turmeric powder, coriander powder, chilli powder, cumin powder and garam masala.
    7. Let cook for sometime. Add salt to it.
    8. Remove the skin of the potato and cut them into cubes.
    9. Put some water into the cooked masala, we need a gravy here.
    10. Now, add the potato cubes into it.
    11. Let cook for sometime.
    12. Garnish with fresh coriander leaves.

    If you have liked this post, leave a comment. Pin it for later here: 

    Raswali aloo pin
    Raswali aloo

    If you ever recreate this dish, take a picture and tag @foodiejayashree on instagram, I will be glad to see your creation. 

    More recipes to come on blog, stay tuned. Follow evergreendishes on Facebook, Twitter, Instagram and Pinterest. 

    raswali aloo
    raswali aloo

    Sending this post to #BM96 for Srivalli’s Kids event, hosted by Bhawana, under the theme, “Lunch Box Ideas in 30 minutes”

     


    BMLogo Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#96

    Pin it for later: 

    Raswali aloo
    Raswali aloo

    If you have liked this post, do pin and share it. Do try the recipe and share a picture with us by tagging @evergreendishes on Facebook or @foodiejayashree on Instagram

    Let’s be connected !

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  • Cantaloupe Carrot and Beetroot smoothie

    Cantaloupe Carrot and Beetroot smoothie

    Cantaloupe Carrot and Beetroot Smoothie is a nutrient  rich, vibrant, ten-minute recipe.

    Smoothie is filling and low on fat, ideal for those who are looking for a low fat diet or healthy and filling food to have as breakfast.

    Cantaloupe, Carrot and Beetroot smoothie is tasty and vibrant in colour. The cantaloupe gives a good flavour to it.

    I have recently joined the Bloggers Swap Challenge group and we are paired in groups. The pair has to prepare a dish from the other persons blog, a nice way to explore and cook from our co-bloggers blog.

    I had to create a dish from Nayna Kanabar’s blog www.simplysensationalfood.com Soon, I did hop to her blog. Nayna has a good collection of dishes from salads to desserts, do check them out. She has also got two books published. Among all the recipes what caught my attention were her smoothies. She has a wide range of different variations  and I  loved this Purple Carrot, Melon and Beetroot Smoothie the most. I did follow the recipe with a slight variation.  I  used the regular carrots instead of the purple ones and it was awesome.

    cantaloupe, carrot and beetroot smoothie
    cantaloupe, carrot and beetroot smoothie

    Ingredients:

    • 2 cups cantaloupe
    • 1 cup carrot
    • 1/2 cup beet
    • 1 cup water
    • 1 teaspoon honey
    • 1 tablespoon lemon juice
    • 1/2 teaspoon nutmeg powder

    Method:

    1. Put the cut fruit and veggie in a blender and swirl for one minute. Add honey, nutmeg powder powder and lemon juice and again swirl once more.
    2. Pour in glasses and serve.

    A few other smoothie recipes  from my blog are here  Cucumber Smoothie, Pear Smoothie, Muskmelon Smoothie

     

    cantaloupe, carrot and beetroot smoothie
    Evergreendishesdev

    Cantaloupe, Carrot and Beetroot Smoothie

    Cantaloupe, carrot and beetroot smoothie is tasty, rich in antioxidants and vitamins.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Servings: 2 glasses
    Course: Breakfast
    Cuisine: international
    Ingredients Method

    Ingredients
      

    • 2 cup cantaloupe
    • 1 cup carrot
    • 1/2 cup beet
    • 1 cup water
    • 1 teaspoon honey
    • 1 tablespoon lemon juice
    • 1/2 teaspoon nutmeg powder
    • ice cubes

    Method
     

    1. Put the cut fruit and veggie in a blender and swirl for one minute. Add honey, nutmeg powder and lemon juice and again swirl once more.
    2. Pour in glasses and serve.

    Pin it for later:

    cantaloupe, carrot and beetroot smoothie
    cantaloupe, carrot and beetroot smoothie

    Do check out the other delicious recipes from this month’s Recipe Swap!

    Recipe Swap Recipes

    If you have liked this recipe, do leave a comment. If you ever create this in your kitchen, take a picture and share it with @foodiejayashree on Instagram. I will be glad to see it.

    Follow evergreendishes on Twitter, Facebook, Pinterest and Instagram

    Subscribe to get all updates in your inbox and a book of handyhints for free !

     

  • Palak tambli / South Canara recipes

    Palak tambli / South Canara recipes

    Palak Tambli is a popular dish from South Canara cuisine. It is regularly prepared in daily menu. It tastes good with hot steamed rice.

    Winter is my most loved season, pleasant climate, waking up to a nail biting cold day and have plenty of fresh vegetables and green vegetables. Spinach, fenugreek, cilantro, mint are all farm fresh and smell so good.

    Tambli is a dish from South Canara cuisine. It is yoghurt based  dip like with a green leaf, coconut and few other ingredients. Tambli can be made using different green leaf and vegetables as Spinach, Fenugreek, Ginger, Cucumber to name a few.

    Palak Tambli  is tasty and makes a good accompaniment with hot steamed rice. With fresh spinach available, do try this.

    Let’s get to the recipe of Palak Tambli.

    Ingredients:

    • 1 cup chopped spinach leaves
    • 2 tablespoon fresh coconut
    • 3 green chilli
    • 1 teaspoon cumin
    • 1/2 cup whisked curd
    • 1 teaspoon oil

    For the seasoning

    • 2 teaspoon oil
    • 1/2 teaspoon mustard seed
    • 1/8 teaspoon asafoetida
    • 1/8 teaspoon turmeric powder

    A few spinach recipes that I have : Corn Palak, Spinach Salad, Palak Sev, Spinach Chutney, Spinach Kofta Curry, Palak Paneer Wrap, Nawabi green cutlets

    Evergreendishesdev

    Palak Tambli

    Palak tambli is a tasty and nutritious side dish from South Canara region. 
    Print Recipe
    Ingredients Method Notes

    Ingredients
      

    • 1 cup chopped spinach leaves
    • 2 tablespoon fresh coconut
    • 3 green chilli
    • 1 teaspoon cumin
    • 1/2 cup whisked curd
    • 1 teaspoon oil
    For the seasoning
    • 1/2 teaspoon mustard seed
    • 1/8 teaspoon asafoetida
    • 1/8 teaspoon turmeric powder

    Method
     

    1. Clean the spinach leaves, discard the stalk. Cut the leaves. Wash them and put in a colander for sometime.
    2. Take a little oil, saute the green chilli, put them aside in a plate, roast cumin for few seconds. Put it aside along with green chilli. Now,saute the spinach leaves for two minutes.
    3. Once it cools, grind them along with coconut.
    4. Remove in a bowl. Add salt to it. Whisk the curd and put it.
    5. Make seasoning. Take oil in a pan, add mustard seeeds, as it splutters, add turmeric powder and asafoetida and pour it over the tambli.
    6. Spinach tambli is ready to serve.

    Notes

    • Use fresh curds. Do not add water to it.
    • Adjust the green chilly as per your taste.

    1. Remove the stalk and cut the spinach leaves.
    2. Take a little oil and saute the green chilli, put them aside in a plate, roast cumin for a few seconds. Put it aside along with green chilly. Now, saute the spinach leaves for the two minutes.
    3. Grind them along with coconut.
    4. Whisk the curd and put it. Add salt and mix.
    5. Make seasoning. Take oil in a pan, add mustard seeds, as they splutter, put turmeric powder and asafoetida, pour it over the tambli.
    6. Palak tambli is ready to serve.

    palak tambli
    palak tambli

    palak tambli
    palak tambli

    This post is part of Winter Special at Healthy Well Cuisines. Here are a few other recipes by other co-bloggers

    If you have liked this post, do leave a comment. If you recreate this dish, click a picture of the dish and share with @foodiejayashree on Instagram or @evergreendishes on Twitter or Facebook.

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    Palak Tambli
    Palak Tambli

    Handy hint: It is always good to consume seasonal fruits and vegetables. They will be fresh and cheaper too.

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