Evergreendishes

Author: Evergreendishesdev

  • Tomato and Garlic Focaccia – Guest Post Series

    Tomato and Garlic Focaccia – Guest Post Series

    Focaccia is a type of Italian flatbread which has the basic ingredients yeast, olive oil, salt and herbs added to the dough. The topping can vary from plain just with herbs and oil to meat. This post is  a part of the guest post series that I run on my blog. (more…)

  • Sprouted Moong Salad

    Sprouted Moong Salad

    Sprouted Moong salad is an easy to make, tasty and healthy snack to serve for people of all age group. It is ideal as a side dish with any meal, pairs well with chapati or phulka too. It is ideal to eat as a snack too.

    sprouted moong salad
    sprouted moong salad

    What are sprouts?

    Sprouts are seeds that have germinated and become tiny plants.

    How to make sprouts ?

    I had written a post earlier, do take a look at it.

    Can it eaten be raw?

    Yes, it can be eaten raw. In fact, we like it that way only. I never boil or steam moong sprouts for salads. They are sweet and easily chewable. But, I make sure I am putting in the fresh ingredients, a few days old, stored in the refrigerator will never taste good. It needs to be cooked. But, there has been a controversy, saying that, raw sprouts may contain harmful bacteria. The reason raw sprouts are risky is because they need to be grown in warm, humid conditions in which harmful bacteria such as E Coli and Salmonella also happen to thrive. There are chances of food poisoning taking place.

    How to prevent food poisoning?

    Store them in refrigerator at temperature below 8 degree Centigrade. Wash hands before using sprouts. Avoid eating sprouts with a strong smell or slimy appearance. If you are buying sprouts from stores, go for chilled ones.

    What are the benefits of using sprouts?

    Sprouts are rich in nutrients and low in calorie. The sprouting process helps to increase protein content. They also contain lower level of antinutrientsm making it easier for your body to absorb all the nutrients they contain. They contain higher amount of insoluble fiber, which eases digestion and may help reduce constipation. The sprouts also help to control the blood sugar level.

    My other salad recipes are : Kidney Bean and Corn Salad, Two Way Crunchy Salad, Watermelon and Cucumber Salad

    Let’s get to Sprouted Moong Salad

    Ingredients:

    • 2 cup moong sprouts
    • 1 cup cucumber
    • 1 capsicum
    • 1 tomato
    • 2 green chilly
    • 1/4 teaspoon chat masala
    • salt to taste
    • 2 teaspoon olive oil
    • 1 tablespoon chopped coriander
    • 1/2 lemon

    Method:

    1. Cut the veggies finely, do not cut the chilly into small pieces, it may be hot.
    2. Take a bowl, add the ingredients, mix. Add lime juice and chopped coriander to it.

    Take a tip:

    • Onion may be added, but we prefer without it.

    This glass bowl from Borosil is ideal for mixing salad or evebn to make puddings. It is made from high quality borosilicate glass, can with stand high temperatures and can be used both in microwave and oven. I love this product which I have since many years.

     

    sprouted moong salad
    Evergreendishesdev

    Sprouted Moong Salad

    Sprouted moong salad makes a good snack to binge in the evenings. It is ideal to serve as a side dish in any menu too. 
    Print Recipe Pin Recipe
    Course: healthy snacks, salads
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 2 cup moong sprouts
    • 1 cup cucumber
    • 1 capsicum
    • 1 tomato
    • 2 green chilly (optional)
    • 1/4 teaspoon chat masala
    • salt to taste
    • 2 teaspoon olive oil
    • 1 tablespoon chopped coriander
    • 1/2 lemon

    Method
     

    1. Cut cucumber, capsicum and tomato into small pieces.
    2. Add the sprouts and all the veggies in a bowl.
    3. Put salt, chat masala, olive oil, give a mix. Finally, add lemon juice to it. 

    Notes

    Onions may be added. 

    Pin it for later :

    sprouted moong salad
    sprouted moong salad

    This is my entry to  My Legume Love affair #122 fondly called as MLLA – an event which celebrates the glory of pulses/ legumes. It was started by Susan of The Well Seasoned Cook of  and been hosting by Lisa of Lisa’s Kitchen. The MLLA #122 is hosted by my friend and co-blogger Renu Agarwal Dongre of  Cook With Renu

    If you ever recreate this salad, do tag @foodiejayashree on Instagram or @evergreendishes on Twitter, I will be happy to see and share your work further.

    Do follow Evergreendishes on Facebook and be the first one to be notified.

    I hope you have got our e-book of handy hints by now !

    Dmoz Directory

  • Vegetable Manchow Soup | veg manchow soup recipe

    Vegetable Manchow Soup | veg manchow soup recipe

    Vegetable Manchow Soup | veg manchow soup recipe Manchow soup is an Indo Chinese dish that is tasty, filling and loaded with veggies and noodles.  It is ideal for cold winter nights.

    With cold wind blowing and most of us falling sick, soups come to the rescue. They are ideal for the season and filling. Moreover, it is loaded with veggies and noodles that taste good .

    I often make this as it has the goodness of both noodles and vegetables. Anything with noodles, is always welcome. Pair it with chinese fried rice and gobi manchurian to have a simple yet comfy chinese meal.

    Other soup recipes on the blog are : Spicy Chipotle Chilli Corn Soup, Healthy Tomato Soup, Sweet Corn Vegetable Soup,

    veg manchow soup
    Veg manchow soup

    Ingredients:

    • 15 beans
    • 1 carrot
    • 1/2 cup shredded cabbage
    • 1 capsicum
    • 1/2 cup spring spring onion
    • 1 onion
    • 2 teaspoon olive oil
    • 1 inch ginger
    • 3 cloves garlic
    • 1 green chilly
    • 2 teaspoon soy sauce
    • 1 teaspoon vinegar
    • 1/2 teaspoon pepper powder
    • 1 tablespoon corn flour
    • 4 cups water
    • salt to taste
    • 1 cup noodles
    • oil for frying

    Method:

    1. Cut the veggies finely. Hold them closely while you chop or better still, put them in a food processor.
    2. Take oil in a pan, add the onions, saute for a second, then add the beans, after sometime put the carrot and cabbage.
    3. Let cook for sometime.
    4. Make a paste of gren chilly, ginger and garlic, put it innthe broth. Saute for sometime.
    5. Put the vinegar and soya sauce to it.
    6. Mix cornflour with little water, make a smooth paste of it. Add it to the broth.
    7. Simmer for sometime.
    8. In the meantime, dry roast the noodles in another pan on a low flame for five to seven minutes. It should be golden in colour. Alternatively, deep fry them.
    9. Once the soup is ready, put it in bowl and top with noodles.

    Take a tip:

    1. Noodles are deep fried in restaurants I have tried to give a healthy touch here.
    2. Noodles may be avoided. Just serve without the topping.
    3. Mushroom may be used.

    vegetable manchow soup

    veg manchow soup
    Evergreendishesdev

    Vegetable Manchow Soup | veg manchow soup recipe

    5 from 1 vote
    Veg Manchow is a flavoursome and filling soup for the winter days. It has the goodness of both veggies and noodles in it. 
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Course: dinner ideas
    Cuisine: Indo-Chinese
    Ingredients Method

    Ingredients
      

    • 15 beans
    • 1 carrot
    • 1/2 cup shredded cabbage
    • 1/2 cup spring onion
    • 1 onion
    • 2 teaspoon olive oil
    • 1 inch ginger
    • 3 cloves garlic
    • 2 teaspoon soy sauce
    • 1 teaspoon vinegar
    • 2 teaspoon corn flour
    • 4 cup water
    • salt
    • 1 cup noodles
    • 1 green chilly
    • 1/2 teaspoon pepper powder
    • oil for frying

    Method
     

    1. Cut the veggies finely. Hold them closely while you chop or better still, put them in a food processor.
    2. Take oil in a pan, add the onions, saute for a second, then add the beans, after sometime put the carrot and cabbage. Let cook for sometime.
    3. Make a paste of green chilly, ginger and garlic, add it. Saute for sometime. Put the vinegar and soya sauce to it.
    4. Mix cornflour with little water, make a smooth paste of it. Add it to the broth.  Sprinkle pepper powder. Simmer for sometime.
    5. In the meantime, dry roast the noodles in another pan on a low flame for five to seven minutes. It should be golden in colour. Alternatively, you can deep fry them. 
    6. Once the soup is ready, put it in bowl and top with noodles.

    This post is part of Healthy Wellthy Cuisine with the theme Soupy Tales. Here are the other recipes by co-bloggers :

    Pin it for later:

    veg manchow soup

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  • Three ingredient cookies | Ghee Cookies

    Three ingredient cookies | Ghee Cookies

    Three ingredient cookies | Ghee Cookies  These cookies are crispy, tasty and melt in the mouth. All ingredients are easily available at home.

    Ghee cookies are crispy, yummy, easy to make. They are  loved by all and ideal to store as snacks for kids. It is eggless and no baking powder is used. (more…)

  • How To Make Perfect Sabudana Khichdi

    How To Make Perfect Sabudana Khichdi

    Jump to Recipe Print Recipe

    Sabudana Khichdi is made from soaked tapoica pearls and tossed in spices, is a favourite of one and all. It is usually made during fasting days. It is tasty and makes a good evening snack. We all love this to the core. It is commonly used as a fasting food during Ekadasi and Navratri.

    Sabudana khichdi, reminds me of so many tales. My mother makes the best kind, it’s so tasty. I make sabudana khichdi quite often, it’s one of the favourite of my children, but somehow never made to the blog, happy I am posting it today.

    About the event :

    The Shhhh Secretly Cooking Challenge group have now reached the heart of the country, a foodies delight, splendid state of Madhya Pradesh. The cuisine of the state is influenced by neighbouring countries and has a love for street food. Thus, a wide range of delectable dishes are famous here from Malpua to Seekh Kabab. I was paired with Sasmita of www.firsttimercook.com She is a good cook and a consistent blogger. I had given milk powder and cashewnut as the secret ingredient,  and Sasmita prepared Mawa Baati.  Cumin and peanut were  the secret ingredients given to me  and I have prepared my favourite Sabudana Khichdi.

    We love sabudana khichdi at home, but somehow, this dish had not made to the blog. Now, I got a chance to put it here. But, I had put sabudana wada before, it is made in appe pan.

    casserole of sabudana khichdi
    sabudana khichdi

    Tips to make a good khichdi:

    Making a good khichdi is an art destined to a few. It is tricky and one gets to know it the hard way. Always use good quality sabudana. I prefer using Varalakshmi brand, it is good and gives me good results each time. Secondly, soaking is done with a little quantity of water,  for ten minutes. After ten minutes, discard the water and keep it aside for four to five hours.. Thirdly, sabudana khichdi needs a little more quantity of oil than other dishes we prepare.

    Steps in making sabudana khichdi:

    Preparing sabudana khichdi, needs a little planning as it needs to be soaked for a few hours.

    • soaking
    • roasting of groundnuts
    • grinding
    • cooking of sabudana

    Read the method given below for proper soaking of sabudana. 

     

    Ingredients:

    • 1/2 kilogram sabudana
    • 2 potato
    • 4 tablespoon roasted peanut powder
    • 8 green chilly (use less if spicy)
    • 1 +1 teaspoon cumin
    • 2 tablespoon ghee
    • 2 tablespoon oil
    • salt to taste
    • 1 lemon

    Method:

    1. Clean the sago pearls, wash them in running water, discard the water to remove all the starch. Put some water, a little above the sago pearls, keep it aside for ten minutes. Then discard the water again (keeping very little) and keep it aside closed for four to six hours. The pearls bloom and are  tender when you hold between fingers.
    2. Roast the peanuts and make a coarse powder.
    3. Grind green chilly and a spoon of cumin in the small jar.
    4. Cut the potato into small thin pieces. Put them in water to avoid discolouration.
    5. Take oil and ghee in a thick pan, add cumin, as it splutters, rinse the potato slices and put it. Let cook for sometime.
    6. In the meantime, add salt, green chilly paste and lime juice to the soaked sabudana. Mix it.
    7. Once the potatoes are cooked and slightly crunchy, add the mixed sabudana to it. Give a stir, let cook on a low flame for sometime.
    8. Garnish with fresh coriander. Fresh grated coconut may be used.

    Take a tip:

    1. Tapioca pearls or sabudana used are not the small, shiny tiny ones. These are white small balls.
    2. Green chilly, adjust as per your need. It also depends on the spice level of the green chilli.
    3. Washing the sabudana, adding water, keeping aside for ten minutes, then discard the water and soaking it  with very little water is an important step here.
    4. The measurements given here are for 1/2 kilogram of dry sabudana. Thus the quantity of prepared dish, it yields is more. Decrease the quantity proportionately as per your need.
    Sabudana Khichdi
    Evergreendishesdev

    Sabudana Khichdi

    Sabudana khichdi is delicious  snack prepared with tapoica pearls, spices are added to it and served usually during fasting days. 
    Print Recipe Pin Recipe
    Prep Time 7 hours
    Cook Time 20 minutes
    Soaking time 6 hours
    Total Time 6 hours 11 minutes
    Servings: 6 people
    Course: Breakfast, evening snacks, fasting recipe
    Cuisine: Indian, Madhya Pradesh
    Ingredients Method Notes

    Ingredients
      

    • 1/2 kilogram sabudana
    • 2 potatoes
    • 2 tablespoon oil
    • 2 tablespoon ghee
    • 1 +1 teaspoon cumin
    • 8 green chilly ( I used less spicy ones)
    • 4 tablespoon peanut powder
    • salt to taste
    • 1 lemon
    • coriander for garnishing
    • fresh coconut (optional)

    Method
     

    1. Clean the sago pearls, wash them in running water, discard the water to remove the starch. Put some water, a little above the sago pearls, keep it aside for ten minutes. Then discard the water (keeping very little) and keep it aside closed for four to six hours. The pearls bloom and are tender to hold between fingers.
       
    2. Roast the peanuts and grind to a coarse powder
    3. Grind green chilly and a spoon of cumin in the small jar.
    4. Cut the potato into small thin pieces. Put them in water to avoid discolouration.
    5. Take oil and ghee in a thick pan, add cumin, as it splutters, rinse the potato slices and put it. Let cook for sometime.
    6. In the meantime, add salt, green chilly paste and lime juice to the soaked sabudana. Mix it.
    7. Once the potatoes are cooked and slightly crunchy, add the mixed sabudana to it. Give a stir, let cook on a low flame for sometime.
    8. Garnish with fresh coriander. Fresh grated coconut may be used.

    Notes

    • Tapioca pearls or sabudana used are not the small, shiny tiny ones. These are white small balls.
    • Green chilly, adjust as per your need. 
    • It is essential for the sabudana to be  soaked and ready before cooking. Washing the sabudana, adding water, keeping aside for ten minutes, then discard the water and soaking it  with very little water is an important step here.
    • The measurements given here are for 1/2 kilogram of dry sabudana. Thus the quantity of prepared dish, it yields is more. Decrease the quantity proportionately as per your need. 

     

     

    Sabudana Khichdi
    Sabudana Khichdi

     

    Sabudana Khichdi
    Sabudana Khichdi
    shhhhh secret cooking challenge
    shhhhh secret cooking challenge

    Pin it for later :

    casserole of sabudana khichdi
    sabudana khichdi

     

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    If you ever recreate this dish, do take a photo and tag @foodiejayashree on Instagram. Subscribe to get a book of handy hints for free and all updates in your inbox. Be the first one to be notified.

  • How to make jowar dosa

    How to make jowar dosa

    Jowar dosa | healthy recipe | south indian cooking || breakfast recipe

    Jowar dosa is a healthy twist to the usual one. It is tasty and can be made both crispy and soft. Serve it with chutney and potato sabzi for a good breakfast. Jowar is the Indian name for Sorghum. It is also known as Indian millet, Great millet, Durra and milo. In India, the other names by which it is known are jola, chholam or jonna.

    Dosa is one of the favourites of South Indian. A dosa batter in the refrigerator really saves our day ! It is on the weekly menu, and not to mention the many variety that they prepare. Rice is one of the essential ingredients in it, but now different versions are being made. We are more conscious of what we consume, thus dosa with millets has made their way in most kitchens.

    Jowar dosa is a healthy twist to the regular one and I am loving it. The taste is not similar but I can vouch that there is not much difference too. Infact, we are loving this variety of millets dosa. It is ideal for breakfast, evening snack or dinner. It is vegan and glutenfree.

    What are millets? 

    Millets are coarse grains and a repository of high fibre, protein, mineral and vitamins. They are widely grown as cereal crops for fodder and human food. Some millets are fox tail, sorghum, pearl millet, little millet, proso millet and barnyard millet. 

    Can one make the same quantity of batter as the regular dosa?

    I prefer not to make as the taste varies once the batter gets sour. The regular dosa tastes good.It is better to make these in lesser quantity as for a single use. 

    A few other dosa variety that I often prepare Neer Dosa, Rava Dosa,

    You can pair them with coconut chutney, green chutney or  Red Onion chutney 

    Jowar dosa
    Jowar dosa

    Here whole grains of jowar are used, they need to be soaked for a longer time. It is advisable to soak before you go to bed at night, but the urad dal, soak it for two hours only. Grind them to a batter and allow to ferment. Thus, pre-planning is essential.

    Make a small quantity and preferably finish the batter on the same day. If it remains, finish it the next day, I am doubtful how good it tastes as the usual dosa batter that we use.

    Since millet is used here, unlike the regular dosa, these need to be cooked on both sides.

    Jowar Dosa

    Ingredients:                       

     (Measurement used 1 cup = 150 ml)

    • 1 cup jowar
    • 1 cup rice
    • 1 cup urad dal
    • 1 teaspoon fenugreek
    • water for soaking
    • salt
    • oil for roasting

    Method:

    1. Wash and soak the jowar in water for six to eight hours.
    2. Soak rice separately with methi in it.
    3. Soak urad dal for two hours.
    4. Grind the jowar at first, add rice to it later and let them blend.
    5. After sometime, put urad dal to it. Put some water to the batter if needed. I preferably use the soaked water.
    6. Grind all of them to a smooth batter.
    7. Remove the batter in a wide bowl.
    8. Allow it to ferment for seven to eight hours.
    9. Add salt to the batter, mix it.
    10. Take some batter in another bowl.
    11. Heat a skillet.
    12. Take a spoonful of batter, pour it on the skillet and spread it inside out. A thin crepe can be made.
    13. Drizzle oil, once it roasted, turn it to the other side.
    14. Serve hot with chutney. Potato sabzi too tastes good.
    making of jowar dosa
    making of jowar dosa

    Pin it for later: 

    Jowar dosa
    Jowar dosa

     

    Jowar dosa
    Evergreendishesdev

    Jowar Dosa

    Jowar dosa is tasty and healthy twist to the usual dosa. It can be served for breakfast, lunch, evening snack or dinner. 
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Fermentation time 6 hours
    Total Time 45 minutes
    Servings: 20 dosas
    Course: Breakfast, evening snacks, glutenfree
    Cuisine: karnataka, south india
    Ingredients Method Notes

    Ingredients
      

    • 1 cup jowar 1 cup = 150 ml
    • 1 cup raw rice
    • 1 cup urad dal
    • 1 teaspoon methi
    • water for grinding
    • salt
    • oil for roasting

    Method
     

    1. Wash and soak the jowar in water for eight hours.
    2. Soak rice separately with methi in it.
    3. Soak urad dal for two hours.
    4. While grinding, at first, put only the jowar in the machine. After sometime, put rice. Add some water. Then later, add urad dal. Grind all of them together to a smooth batter. 
    5. Remove the batter in a big bowl, allow to ferment for six to eight hours.
    6. Add salt to it.
    7. Mix the batter and take some in a small bowl. Heat a skillet, pour a ladle full of batter and spread it inside out to a thin crepe. Drizzle some oil.
    8. Allow to cook. Flip it to the other side. After two minutes, remove and serve.

    Notes

    • Make a small quantity of batter and finish it within a day or two. 

    This post is part of the theme #TimeForDoasatHW at Healthy Wellthy Cuisines group. Here are the other dosa varieties by co-bloggers

    If you have liked this post, do share it further.  Do pin it for future reference.

    If you ever make this recipe, do take a picture and tag me @foodiejayashree on Instagram, I will be glad to see your creation.

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  • Homemade Muesli Bars with Zerobeli

    Homemade Muesli Bars with Zerobeli

    Muesli is a healthy snack for breakfast. It is easy to serve and a good option for busy days. Zerobeli Mueseli is tasty, crunchy and filled with nuts in it. I made muesli bars that were tasty and just awesome.  (more…)

  • Drumstick Leaves Dal with Coconut | Guest Post Series

    Drumstick Leaves Dal with Coconut | Guest Post Series

    Drumstick leaves are healthy and make a good combination in dal. Try this delicious dal for a comfort and quick meal.
    It’s a guest post today and I have Lathiya Shanmugasundaram of Lathiskitchen. Welcome Lathiya to blogspace. Blogging has made me interact with many different indivduals around the globe, Lathiya is one among them, glad to know her in this blogging journey. She has moringa leaf dal for us, I have heard so much about it, do need to search for it in my place.
    Without much ado, it’s over to Lathiya.
    Thank you for having me on your space. Here I present you the healthy, easy and delicious Drumstick Leaves Dal with Coconut.
    Drumstick leaves are packed with lots of nutrients. It’s said that drumstick leaves have anti carcinogenic properties and it is a must to include in your diet. If you haven’t start using it in your meal plan yet, this is the time to start from this dal curry.
    Making this dal is not so complicated. You can make this dal within 30 minutes. The only time consuming part in making this dal is cleaning the drumstick leaves. It’s a tedious job of cleaning drumstick leaves. You have to be careful not to include the sticks and only leaf should be used. I used to clean the drumstick leaves a day before making this dal. So it takes just less than 30 minutes when I make this dal.

    drumstick leaves dal with coconut
    drumstick leaves dal with coconut

    Ingredients 
    • Drumstick leaves – 1 cup tightly packed
    • Dal – 1/4 cup
    • Coconut – 1/4 cup grated
    • Jeera seeds –  1/2 tsp
    • Turmeric powder – 1/4 tsp
    • Red chili powder – 3/4 tsp
    • Shallots – 3 or 4 thinly sliced
    • Mustard seeds – 1/4 tsp
    • Ghee / Coconut oil – 1 tsp
    • Salt – as required
    Method
    1. Clean and wash the drumstick leaves. Keep aside.
    2. Cook dal in pressure cooker till mushy. Keep aside.
    3. Grind coconut with jeera seeds to smooth paste. Keep aside.
    4. Heat 1/2 tsp of oil in a pan. Sauté the drumstick leaves for a minute.
    5. Add the cooked dal in sautéed drumstick leaves. Add little water to cook the drumstick leaves.
    6. Add turmeric powder and red chili powder.
    7. Let it boil in medium flame. Do not over cook the drumstick leaves.
    8. Add the grounded coconut to the dal and drumstick leaves mix with required water. Add required salt.
    9. When the raw smell of coconut goes, remove the pan from the heat.
    10. In another pan, add remaining 1/2 tsp of  ghee or oil. When it is hot, add mustard seeds.
    11. When it crackle, add sliced shallots and sauté till golden .
    12. Add it to the dal. Serve along with hot rice.

    drumstick leaves dal with coconut

    Print Recipe
    Ingredients Method

    Ingredients
      

    • 1 cup drumstick leaves tightly packed
    • 1/4 cup dal
    • 1/4 cup coconut grated
    • 1/2 teaspoon jeera
    • 1/4 teaspoon turmeric powder
    • 3/4 teaspoon red chilli powder
    • 3 or 4 shallots thinly sliced
    • 1/4 teaspoon mustard
    • 1 teaspoon ghee/coconut oil
    • salt as required

    Method
     

    1. Cook dal in pressure cooker till mushy. Keep aside.
    2. Grind coconut with jeera seeds to smooth paste. Keep aside.
    3. Heat 1/2 tsp of oil in a pan. Sauté the drumstick leaves for a minute.
    4. Add the cooked dal in sautéed drumstick leaves. Add little water to cook the drumstick leaves. Add turmeric powder and red chili powder. Let it boil in medium flame. Do not over cook the drumstick leaves.
    5. Add the grounded coconut to the dal and drumstick leaves mix with required water. Add required salt. When the raw smell of coconut goes, remove the pan from the heat.
    6. In another pan, add remaining 1/2 tsp of ghee or oil. When it is hot, add mustard seeds. When it crackle, add sliced shallots and sauté till golden .
    7. Add it to the dal. Serve along with hot rice.

    About the author :   Lathiya Shanmugasundaram is the person behind lathiskitchen.org.She was born and brought up in India but now settled in US. She is the mother of two super active kids. She has both Malyali and Tamil recipes on her blog.

    Do connect with  Lathiya on social media

    If you have liked this post, do leave a comment and save it. Subscribe to get a book of handyhints for free.

     

  • Review of Zerobeli Oats and Ladoo Recipe

    Review of Zerobeli Oats and Ladoo Recipe

    Breakfast is the most important meal of the day. Start the day with a bowl of oats porridge, it keeps you energised for a long time.

    Recently, I was sent two packets of cereals labelled Zerobeli by Georgia Foods Company to review the products.  Zerobeli Oats is high fiber and protein rich, thus it helps to keep hunger pangs away for a longer time. One feels energized for long hours. It may help in reducing weight.

    Today,  I had Oats porridge  made with Zerobeli for breakfast. It was tasty and cooked so fast.  One needs no additional topping of nuts as it tastes good by itself. Next, shall try making the overnight oats, it is even more simpler, just mix oats in milk with any sweetener of your choice and refrigerate overnight, top with some fruits and it’s ready.

    Many different kind of dishes can be prepared using Zerobeli Oats. I made Oats ladoo and it was yummy. It is ideal to use in the mornings for breakfast or as a mid-day snack. Children are fussy eaters and should be given such healthy food.

    oats ladoo with zerobeli
    oats ladoo with zerobeli

    I had prepared Oats Dhokla too and it was super soft. It’s wonderful to replace our intake with oats in it. A healthy lifestyle begins with what we eat and Zerobeli is the ideal way to start with.  They have other cereal breakfast options too. It is available in outlets around Delhi but one can order online on their website.

    We are happy with the product and will be purchasing the same in the near future.

    Today, I am sharing the recipe of Oats Ladoo. I have tried to keep it healthy, it’s easy to make and can be made in fifteen minutes.

    Oats Ladoo

    Ingredients:
    • 1 cup Zerobeli oats
    • 1 cup peanuts
    • 1 cup white sesame
    • 1 cup desiccated coconut
    • 1 cup jaggery grated
    • 8 dates pitted
    • 1/4 teaspoon cardamom powder
    Method:
    1. Roast the peanuts on a low flame, put it aside on a plate.
    2. Roast the sesame, you get a good aroma and they slightly crackle.
    3. Roast the desiccated coconut, put it aside.
    4. Dry roast the oats for a minute.
    5. Cut the dates, remove the seeds and put them on it.
    6. Grind all ingredients together.
    7. Remove it in a bowl, make them into balls.
    8. Healthy oats ladoo are ready to serve.

     

    Oats ladoo
    Oats ladoo

    oats ladoo
    oats ladoo

    oats ladoo
    Evergreendishesdev

    Oats Ladoo

    Oats ladoo is a healthy snack to kick start the day.  Give it to adults or children, they are sure to like it. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course: Breakfast, midday snack, snack in the jar
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 1 cup oats
    • 1 cup peanuts
    • 1 cup white sesame
    • 1 cup desiccated coconut
    • 1 cup jaggery grated
    • 8 dates pitted
    • 1/4 teaspoon cardamom powder

    Method
     

    1. Roast the peanuts, they should be crunchy and light brown in colour.
    2. Roast the sesame for two minutes, you get a good aroma.
    3. Roast the desiccated coconut for a minute. 
    4. Roast the oats for a minute.
    5. Cut the dates, deseed and put them over the ingredients.
    6. Grind all ingredients together.
    7. Remove in a wide bowl.
    8. Make balls of it. Oats ladoo are ready to serve. 

    Disclaimer:  I was sent two packets of Zerobeli cereals by Georgia Food Company  to review and use the product, but no monetary benefits were given. All views mentioned here are my own and written by myself. 

    If you have liked this post, do share it further. Stay tuned for more interesting recipes.

     

  • Palak Sev | Spinach Crispies | Namkeen Snack for Diwali

    Palak Sev | Spinach Crispies | Namkeen Snack for Diwali

    Palak Sev is a crunchy and flavoursome dry snack usually prepared during Diwali. It makes a good snack to serve along with other sweets.

    Diwali is round the corner and so much of enthusiasm all around. It’s the festival we look forward to celebrate and enjoy. Many sweets and snacks are prepared and children are happy enjoying the vacation.

    Today, I bring to you Palak Sev or Spinach Crispies. It’s crunchy and flavoursome, makes a good snack with tea.

    Palak Sev
    Palak Sev

    Let’s get to the recipe without much ado

    Ingredients:    Measurement: 1 cup =200 ml

    • 1 cluster spinach
    • 1cup  gram flour
    • 2 teaspoon rice flour
    • salt
    • 2 teaspoon hot oil
    • 5 green chilly
    • 1 inch ginger
    • 1 teaspoon cumin
    • water
    • oil for frying

    Method:

    1. Remove the stalk of spinach leaves.
    2. Cut and blanch it.
    3. When cool, grind it to a paste with chilly, ginger and cumin.  Do not add water.
    4. Remove the paste in a bowl.
    5. Add salt to it. Mix. Heat oil in a pan.
    6. Put rice flour and gram flour to it. Add two tea spoon of hot oil to it. Mix and knead to a dough. Use only as much gram flour as required.
    7. Take a sev maker, smear some oil to it. Take some dough and make it to a cylindrical shape. Put it inside, close and once the oil is hot, press it directly in the oil. Ensure the oil is on low flame while pressing the sev.
    8. Fry on medium high, use a long handled perforated ladle to toss and remove it.
    9. Remove on a tissue paper. Repeat with the rest of the dough.
    10. Once cool, put in a container and keep it.

    Take a tip: Green chilly used were not spicy, hence used 5.

    Palak Sev
    Palak Sev

     

    Making of Palak Sev
    Making of Palak Sev

    Palak Sev
    Palak Sev

    Palak Sev
    Evergreendishesdev

    Palak Sev / Spinach Crispies

    5 from 4 votes
    Palak sev is a tasty snack to binge with tea or as an accompaniment with any meal.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings: 6
    Course: evening snacks, festive treats
    Cuisine: karnataka
    Ingredients Method Notes

    Ingredients
      

    • 1 cluster spinach
    • 1 cup gram flour 1 cup =200ml
    • 2 teaspoon rice flour
    • salt
    • 5 green chilly
    • 1 teaspoon cumin
    • 1 inch ginger
    • 2 teaspoon oil
    • oil for frying

    Method
     

    1. Remove the stalk of spinach leaves. Cut and blanch it. When cool, grind it to a paste with chilly, ginger and cumin.  Do not add water.
    2. Remove the paste in a bowl.
    3. Add salt to it. Mix. Put rice flour and gram flour to it and knead to a dough. Use only as much gram flour as required. Heat oil in a pan, add two teaspoon of hot oil to the dough.
    4.  Take a sev maker, smear some oil to it. Take some dough and make it to a cylindrical shape. Put it inside, close and once the oil is hot, press it directly in the oil. Ensure the oil is on low flame while pressing the sev.
    5. Fry on medium high, use a long handled perforated ladle to toss and remove it.
    6. Remove on a tissue paper. Repeat with the rest of the dough. Once cool, put in a container and keep it. Stays good for more than a week.

    Notes

    • The green chilly used were not hot, so I used 5.
    •  

    My popular snack recipes : Ragi Halbai, Chiwda, Murukku, Ash gourd Halwa, Nippattu

    palak sev
    palak sev

    This post is part of #DiwaliDhamaka at Desi Bloggers Connect. Do check out tasty treats by other bloggers.

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