Evergreendishes

Author: Evergreendishesdev

  • Peanut Ladoo/Shenga Undi

    Peanut Ladoo/Shenga Undi

    Peanut ladoo are ideal snacks to store in the jar, serve it in the box or as a healthy snack in the morning. It is usually prepared during Krishna Janmasthami.

    The month of August brings a series of festivals, Krishna Janmasthami is next week, a day we celebrate by preparing various snacks and savoury. The day marks the birth of Lord Krishna and is celebrated with great enthusiasm.

    peanut ladoo/shenga undi
    peanut ladoo/shenga undi

    Earlier I have posted many snack recipes, one of them is  Krishna Janmasthami Collection

    Coming to the nutritional and health factors related to peanut, they are rich in energy and contain health benefit nutrients, minerals, antioxidants and vitamins that are essential for good health. They compose of mono unsaturated fatty acids, which help lower bad cholestrol and increase the good cholesterol. They are a good source of protein, contain good amount of amino acid that is needed for growth and development. Jaggery is a good source of iron.

    Peanut ladoo is an easy snack to make, it hardly requires fifteen minutes to make these.

    peanut ladoo / shenga undi
    peanut ladoo / shenga undi

    Peanut Ladoo

    Ingredients:
    • 1 cup peanut
    • 1 cup jaggery grated
    • 1/4 teaspoon cardamom powder
    Method:
    1. Dry roast the peanuts on a  medium flame. Keep roasting until the skin crackles and they are golden in colour.
    2. Let cool. On cooling the peanuts turn crunchy.
    3. Remove the skin by rubbing with palm.
    4. Put it in a mixer jar and give a swirl.
    5. Add jaggery and cardamom powder to it and grind it again. It should be well moulded.
    6. Remove it in a bowl.
    7. Make balls of it. Peanut ladoos are ready.
    8. After sometime, store them in an air tight container. They stay well for 8-10 days.
    Take a tip:
    • Use good quality jaggery, as you are not melting it here.
    • A spoon of ghee may be added while making the balls, I have not added.
    • Removing of skins is optional, many prepare with the skin.
    • If you want less sweet, reduce the amount of jaggery.
    peanut ladoo/shenga undi
    peanut ladoo / shenga undi

     

    peanut ladoo/shenga undi
    Evergreendishesdev

    Peanut ladoo/Shenga undi

    Peanut ladoo is a tasty, healthy and easy to make snack. It is usually prepared during Krishna Janmasthami.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 5 minutes
    Total Time 15 minutes
    Servings: 10 ladoos
    Course: festive treats, healthy snacks, kids favourite, sweets
    Cuisine: karnataka, south india
    Ingredients Method Notes

    Ingredients
      

    • 1 cup peanut
    • 1 cup jaggery grated
    • 1/4 teaspoon cardamom powder

    Method
     

    1. Roast the peanuts on a medium flame. Keep stirring them, it should be well done, they should be crisp in the mouth. 
    2. Let cool.
    3. Peel the skin of the peanut. Put them in a wide plate and rub with the palm. 
    4. Grind the peanuts in the mixer by giving a swirl one or two times only.
    5. Add the jaggery and cardamom powder to it. Again grind it, it should form a mass. 
    6. Remove in a bowl, shape them into ladoos and store them in an airtight container. 

    Notes

    • Use good quality jaggery as you are using it directly without heating.
    • Roast the peanuts properly on a low or medium flame. 
    • One teaspoon of ghee may be added for flavour, I have not added.
    • Removing of skin is optional. 

     

    If you have liked this post, do leave a comment.

    If you ever make this, do tag me in any of the social media, I will be glad to see your creation, on Instagram tag @foodiejayashree, on twitter and facebook tag evergreendishes.

    You can save all these recipes on pinterest, by just saving the images there. The recipe will be available in the read recipe.

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    book of handyhints
    book of handyhints

     

    Signing of for now, wishing one and all a happy festive season ahead. May you be blessed with immense joy and happiness.

    More recipes coming this week, stay tuned! Until then…Good Bye !

  • Rava Dosa | how to make instant rava dosa

    Rava Dosa | how to make instant rava dosa

    Rava dosa is an instant, tasty, crispy crepe from South Indian cuisine. Rava is the indian name for semolina. It is also known as Sooji. (more…)

  • Makhana ki kheer/ Lotus seed pudding | Guest Post Series

    Makhana ki kheer/ Lotus seed pudding | Guest Post Series

    Makhana kheer or lotus seed pudding is super easy dessert to prepare especially in navratri fasting time or any time. It is creamy, thick and delicious kheer which is so healthy and filling.

    It’s time to introduce another blogger here on Evergreendishes and it’s a delicacy that I want to try soon, Makhana ki kheer. Today, I have Bhawana Singh of code2cook. A very warm welcome to you Bhawana.

    Blogging has introduced me to many wonderful persons from around the globe who share the same passion, recipes or poetry, whatever it may be, I feel good being with these people around. Bhawana Singh is a software professional turned food blogger. She is  a passionate blogger who loves cooking and styling the food. Do check out her blog www.code2cook.com.

    A few sweet recipes from my blog: Sweet Potato Kheer, Basundi, Komala Payasa

    Over to Bhawana :

    Makhana kheer or lotus seed pudding is super easy dessert to prepare especially in navratri fasting time or any time. It is creamy, thick and delicious kheer which is so healthy and filling.

    Makhana or lotus seeds are also called fox nut in english. They are low in sodium and high magnesium content which make them good for those who are suffering from heart disease, diabetes, high blood pressure and obesity. They have many more medicinal properties which make makhana a healthy and low-calorie snack if consumed in moderation.

    To make this makhana kheer first dry roast the makhana, crush them a little and cook in the milk till it becomes a thick mixture. Adjust sugar as per your taste and add chopped dry fruits. Serve hot or chilled as per the choice. So let see how to make this delicious and lip-smacking Makhana Kheer or Lotus Seed Pudding.

    makhana-kheer
    makhana-kheer

    Ingredients:

    Serves : 4  Measurement: 1 cup =250 ml

    • 2 cups makhana
    • 5 cups of milk
    • 6 tsp sugar or as per taste
    • 3 tbsp dry coconut grated
    • 2 tbsp cut dry fruits like cashew/almond/pista

    for garnish

    • 1 tblsp silvered pista
    • 1 eddible silver leaf

    Method:

    1. First of all dry roast makhana till they became crisp, Remove from the flame and crush them slightly.
    2. Now heat the milk in a heavy bottom pan and when it starts boiling add crushed makhana.
    3. Cook at least for 20 min. Keep stirring it as it gets to burn at the bottom as cooking progressed.
    4. Add cut dry fruits and grated dry coconut. mix well and cook as per your desired thickness.
    5. Remove from the fire garnish with pista and silver leaf.
    6. Server hot or cold. It tastes awesome both ways. we love the chilled one :).

    Bhawana Singh

    Makhana ki kheer/ Lotus seed pudding

    Makhana ki kheer is a delicious, creamy and tasty dessert. It is usually made during Navratris in North India.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    30 minutes
    Total Time 20 minutes
    Servings: 4 people
    Course: sweets
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 2 cups makhana
    • 5 cups milk
    • 6 teaspoon sugar
    • 3 tablespoon dry coconut grated
    • 2 tablespoon cut dry fruits like cashew/almond/pista
    • 1 tablespoon silvered pista
    • 1 edible silver leaf

    Method
     

    1. First of all dry roast makhana till they became crisp, Remove from the flame and crush them slightly.
    2.  Now heat the milk in a heavy bottom pan and when it starts boiling add crushed makhana.
    3.  Cook at least for 20 min. Keep stirring it as it gets to burn at the bottom as cooking progressed.
    4. Add cut dry fruits and grated dry coconut. mix well and cook as per your desired thickness.
    5. Remove from the fire garnish with pista and silver leaf.
    6. Server hot or cold. It tastes awesome both ways. we love the chilled one :).
    makhana-kheer
    makhana-kheer

    About Bhawana Singh:

    Bhawana Singh a software professional in the past turned into a food blogger and a happy stay at home mom. Code2cook blog includes vegetarian recipes which are healthy, kids approved, and tasty. It is also a platform to showcase food styling, food photography and writing skills, which are the part of food blogging. A self-taught cook, code2cook includes recipes that are made with readily available and nutritious ingredients. Do visit the blog for more such recipes.

    Subscribe to get all updates and a book of handyhints for free! And before I end my post, just a thought about eating. As the festivals are approaching, do eat moderately and keep working out regularly either by walking or going to the gym.

     

    book of handyhints
    book of handyhints

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  • Jhunka / Pitla guest post for jcookingodyssey

    Jhunka / Pitla guest post for jcookingodyssey

    Jhunka is a popular and tasty accompaniment from Maharashtrian cuisine. It is served with chapati, jowar roti and rice as well. Thus, it serves dual-purpose when you prepare it. (more…)

  • Coconut Ladoo Recipe ( Nariyal Ladoo)

    Coconut Ladoo Recipe ( Nariyal Ladoo)

    Coconut ladoo or Nariyal ladoo is a popular indian festival sweet. It is one of the easiest desserts that one can make in thirty minutes.

     

    Coconut ladoo is a popular sweet prepared during festivities as Ganesh Chaturthi and Deepawali. It is tasty and easy to prepare. All the ingredients are easily available at home. The only task here is the grating of the coconut and it can be kept priorly ready.

    Let’s get to the recipe of Coconut Ladoo / Nariyal Ladoo

    coconut ladoo

    Ingredients:

    • 2 cup desiccated coconut
    • 11/2 cup milk
    • 3/4 cup sugar
    • 1 teaspoon ghee
    • 8 cashew
    • 1/2 teaspoon cardamom powder

    Method:

    1. Grate the coconut.
    2. Mix the coconut in milk and keep it aside for half an hour.
    3. Take a pan and roast the cashews in ghee. Keep them aside.
    4. In the same pan, add the coconut mixture to it. Put sugar and let it cook on a low flame.
    5. Keep stirring, the sugar should melt and condense to form a thick mixture.
    6. Once it is done, add cardamom powder and roasted nuts.
    7. Allow it  to cool. Make balls and keep them aside for sometime. Later, keep them in an air tight container.

     

    coconut ladoo
    Evergreendishesdev

    Coconut ladoo / Nariyal ladoo

    5 from 5 votes
    Coconut ladoo /  nariyal ladoo is a tasty and easy to make festive sweet. It is usually made during Ganesha Chaturthi.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    15 minutes
    Total Time 30 minutes
    Servings: 15 ladoos
    Course: festive treats, sweets, traditional sweets
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 2 cup desiccated coconut
    • 1.5 cup milk
    • 0.75 cup sugar
    • 8 cashew
    • 1 teaspoon ghee
    • 0.5 teaspoon cardamom powder

    Method
     

    1. Keep all the ingredients ready.
      ingredients at a glance
    2. Soak coconut in milk and keep it aside for half an hour.
    3. Roast the cashew in ghee.
    4. Put the soaked ingredients in a pan and cook on a low flame. Add sugar to it, let let cook, it should melt and condense to a thick form.
    5. Add the roasted nuts and cardamom powder. Allow to cool, shape them into balls.

    I have recently joined FB Gourmet group “Healthy Wellthy Cuisines” and the theme is “Coconut”. Coconut is one of the essentials of South Indian cooking and I was indeed happy with the same. Coconut ladoo / Nariyal ladoo  is my contribution towards the theme.

    Other coconut recipes from co-bloggers

    Post update on 19/11/2023

    About the event :

    An old post got updated, sending it to Foodies _Redoing Old Post -114. It is a fortnightly event and we work on an old post, either by changing the picture, text or anything related to the post. Here, I have changed the pictures only. 

    Pin it for later :

    coconut ladoo
    coconut ladoo

  • Aloo matar paratha | Potato and Pea Paratha

    Jump to Recipe Print Recipe

    Aloo Matar Paratha | Potato and pea paratha is a tasty and filling breakfast. The goodness of fresh green peas along with onion and other spices makes it delectable. (more…)

  • Mug/ Mag Ni Chutti Daal |Gujarati cuisine| guest post

    Mug/ Mag Ni Chutti Daal |Gujarati cuisine| guest post

    Mug/Mag Ni Chutti Daal is a popular dish from Gujarati cuisine. It is dry sabzi of moong dal which pairs well with rice and kadhi.

    It’s a new week with a new face on my blog. Today, I have my other good friend Jagruti sharing her recipe here. Jagruti, Sapana and myself are three like minded person running a group on facebook since a few months and thus our interactions are on daily basis.

    Jagruti is an excellent cook who can play easily with many cuisines. She is another vegetarian blogger. I love her photography skills. She is a passionate blogger who strives hard to keep herself updated. Do take a look at her blog www.jcookingodyssey.com

    Over to Jagruti:

    How to make Mug ni chutti daal | Mug ni chutti daal is a simple, delicious and homely Gujarati side dish that can be served in a daily Gujarati meal. This daal requires just a handful of ingredients that are easily available in the Indian kitchens. This dish makes a perfect protein-rich dish without using any expensive ingredients.

    BTW Chutti translates Sukhi in Hindi and Dry in English.

    Mug ni chutti daal is a dry preparation of huskless yellow moong daal with basic spices but made without onion and garlic. Usually, this daal is served with Gujarati Kadhi and plain boiled rice. These three dishes go so well when mixed together. Whenever my husband tries this combination together, he describes this as ‘ Pudding’ 🙂

    We Gujarati try to eat a well-balanced meal every day and when we prepare a thali, we make sure that we cook everything making sure that in the one meal, all flavours and nutrients can be found. So for protein, we make at least two dishes, and whenever there is kadhi on the menu, Mug Ni Chutti daal, automatically becomes a side dish in the thali.

    This post is dedicated to all you Gujarati food lovers out there and my lovely friend Jayashree’s readers!

    Hey guys

    How are you all?

    When one passionate foodie meets another passionate foodie, what would you do? You become best pals, don’t you agree? Mine and Jaya’s friendship is not even a year old, but it seems like we know each other for years. I met Jayashree virtually on Facebook through one of the group. We became very close friends since we created our facebook group ‘Desi Bloggers Connect’. She is a dedicated and enthusiastic food blogger who creates delicious, tasty yet easy to prepare recipes. I love all her Karnataka specialities and can’t wait to try them in my own kitchen.

    I was so delighted and honoured when Jayashree request for the guest post and that when I decided to share this delicious and healthy Gujarati daal recipe. A really tasty and protein packed dish that is perfectly suitable for vegan too, also it is made without onion and garlic thus this recipe can be prepared during fasting season when such ingredients onion and garlic are prohibited.

    Thank you Jayashree for giving me this honour to share my recipe with your readers, hope they like it and make it in their own kitchens. Please shoot with any questions and inquiries regarding this recipe

    Let’s look at the recipe

    Mug ni chutti-guest post
    Mug ni chutti daal- guest post

    Mug/Mag Ni Chutti Daal – Gujarati Dry Moong Daal

     

    Ingredients

    • 1 cup yellow moong daal ( Mug Ni Daal )
    • 2 Tbsp. oil
    • 1/2 tsp. Mustard seeds
    • 1/2 tsp. Cumin seeds
    • Pinch hing
    • 1 red dry chilli
    • 1 tsp. red chilli powder
    • 1/2 tsp. turmeric powder
    • 1/2 tsp. green chilli and ginger minced
    • Lemon juice
    • Fresh coriander leaves to garnish

    Method:-

    1. Clean, wash and soak moong daal in cold water for half an hour.
    2. Discard the water.
    3. Once you are ready to cook the daal, heat oil in a thick bottom pan or kadai.
    4. Add mustard and cumin seeds, once they crackle add hing and dry red chilli.
    5. Then add soaked daal, and minced chilli ginger.
    6. Mix well, then add red chilli powder, turmeric and salt.
    7. Once again mix well.
    8. Add sufficient water to cook daal perfectly.
    9. Don’t add too much water in the beginning, if you need then add later.
    10. Cover the pan with the lid and cook the daal on a low heat.
    11. Daal should not be mushy but cooked well and each daal should be separate.
    12. Once the daal is cooked add lemon juice and mix.
    13. Turn off the heat and garnish the daal with the coriander leaves.
    14. Serve hot with Gujarati Kadhi and Rice in a typical everyday Gujarati thali.Enjoy!

    A few other Gujarati dishes on the blog: Tricolour Dhokla, Methi Khakra, Mamra ladoo

    Jagruti

    Mug ni daal

    Mug ni chutti daal is a dry lentil based accompaniment from Gujarati cuisine. It is one of the essentials in their daily menu.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings: 6
    Course: lunch ideas
    Cuisine: Gujarati
    Ingredients Method

    Ingredients
      

    • 1 cup moong dal
    • 2 tablespoon oil
    • 1/2 teaspoon cumin
    • 1/2 teaspoon mustard
    • 1 teaspoon chilly powder
    • 1 red chilly
    • 1/2 teaspoon ginger and green chilly minced
    • lemon juice
    • fresh coriander to garnish

    Method
     

    1. Clean, wash and soak moong daal in cold water for half an hour.Discard the water. Once you are ready to cook the daal, heat oil in a thick bottom pan or kadai.
    2. Add mustard and cumin seeds, once they crackle add hing and dry red chilli. Then add soaked daal, and minced chilli ginger. Mix well, then add red chilli powder, turmeric and salt. Once again mix well. 
    3. Add sufficient water to cook daal perfectly. Don’t add too much water in the beginning, if you need then add later. Cover the pan with the lid and cook the daal on a low heat. Daal should not be mushy but cooked well and each daal should be separate. Once the daal is cooked add lemon juice and mix. Turn off the heat and garnish the daal with the coriander leaves. Serve hot with Gujarati Kadhi and Rice in a typical everyday Gujarati thali.

    yellow-moong-daal-guest-post
    yellow-moong-daal-guest-post

    Mug-ni-chutti-daal-guestpost
    Mug-ni-chutti-daal-guestpost

    About the author:

    She is the owner of Jagruti Cooking Odyssey, a blog of pure vegetarian dishes. She has cooked on IndianTV channels and printed in UK magazines, previously winning the top prize. She loves cooking different cuisines. Follow Jagruti on Facebook, Twitter, Instagram and Pinterest

    Let’s be connected, follow us on facebook, twitter, pinterest and instagram.

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  • Spring onion and corn pulao

    Spring onion and corn pulao

    Jump to Recipe Print Recipe

    Spring onion and corn pulao is a mildly fragrant rice dish and makes a delicious meal.

    Rice is one of the daily essentials without which we cannot survive. Rice dishes just give more glamour and taste to the usual food, they are loved by all, especially the children who are so fussy to eat good food.

    Spring onion and corn pulao is mildly fragrant and makes a good meal. It is vegan and gluten free. It is ideal for weekend menu or one can pack it in lunch box.

    spring onion pulao
    spring onion pulao

    Spring Onion and Corn Pulao

    Ingredients:   Measurement used: 1 cup=250ml

    • 1 cup rice
    • 1 cup spring onion chopped
    • 1 onion
    • 1/2 cup sweet corn kernels
    • 1 teaspoon ghee
    • 1 tablespoon oil
    • 2 cloves
    • 2 cardamom
    • 1/2 teaspoon saunf
    • 1/2 teaspoon shajeera
    • 1 bay leaf
    • 1 green chilly
    • 1/2 cup coriander leaves
    • a few mint leaves
    • 2 cloves garlic
    • 1/2 inch ginger
    • water
    • salt to taste

    Method:

    1. Cut the spring onion finely, separate the greens and bulbs.
    2. Wash the greens by soaking in water.
    3. Wash the rice and soak in water for fifteen to twenty minutes.
    4. Cut the onion and put the corn kernels in water and set them aside.
    5. Grind the coriander, mint, green chilly, ginger and garlic to a paste.
    6. Take ghee in a pan, saute the spring onion for two minutes. Remove it and keep it aside.
    7. Add oil, put the saunf and shajeera to it. Allow it to splutter, throw in the other spices cardamom, clove and bay leaf. Now put the onions into it. Saute for sometime.
    8. Add the corn kernels to it.
    9. Put the paste into it and saute for sometime.
    10. Now, add the rice to it. Saute for a minute.
    11. Add water to it. Put salt to it.
    12. Close the lid and cook it for one whistle.
    13. Once the pressure releases, remove it and put the saute green into it and mix it gently.
    14. Spring onion and corn pulao is ready to serve.

    Take a tip:

    The amount of water depends on the kind of rice used. I have used in the ratio of 1: 2

    spring onion and corn pulao
    spring onion and corn pulao

    A few other rice dishes from the blog: Jeera Rice, Spanish Rice

    spring onion and corn pulao
    Evergreendishesdev

    Spring Onion and Corn Pulao

    Spring onion and corn pulao is a mildly fragrant and delicious dish to serve anytime. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    10 minutes
    Total Time 30 minutes
    Servings: 4 people
    Course: lunch box, lunch ideas, Main Course, rice variety
    Cuisine: Indian, north indian
    Ingredients Method

    Ingredients
      

    • 1 cup rice
    • 1 cup spring onion (green) finely cut
    • 1 onion
    • 1/2 cup sweet corn kernels
    • 1 teaspoon ghee (clarified butter)
    • 1 tablespoon oil
    • 2 cloves
    • 2 cardamom
    • 1/2 teaspoon fennel seed
    • 1/2 teaspoon black cumin
    • 1 bay leaf
    • water
    • salt
    To grind
    • 1 cup coriander
    • 8-10 mint leaves
    • 1 green chilly
    • 1/2 inch ginger
    • 2 cloves garlic

    Method
     

    1. Take the greens of the spring onion, cut them finely and put in water. Rinse and put it aside. 
    2. Soak the rice for 15-20 minutes.
    3. Cut the onion and put the corn kernels in water. 
    4. Grind the ingredients under the section “to grind”
    5. Take ghee in a pan and saute the spring onion leaves for two minutes. Put it aside.
    6. Add oil in the pressure cooker, put the fennel seeds and black cumin, once it splutters put the cardamom, clove and bay leaf. Put the onion and saute for sometime. 
    7. Add the corn kernels to it. Let cook for a minute.
    8. Now, add the ground paste to it and saute for sometime.
    9. Put the rice and saute for sometime.
    10. Add water and salt. Give a stir. Close the lid and let cook for one whistle.
    11. Once the pressure releases, remove the lid and gently mix the sauted spring onion to it. 
    12. Spring onion and corn pulao is ready to serve.

    If you ever make this dish, take a photo and share it with me. I would like to see your creation. Tag @foodiejayashree on Instagram on follow us on facebook.

    You can save these pictures on pinterest for your reference.

     

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  • South Indian Thali

    South Indian Thali

    Presenting a South Indian thali for the first time on the blog.

    It’s been sometime I posted anything on the blog, I have been busy in getting my blog updated, at last, it is almost undone and I am so happy with the new look.

    A thali is a platter full of all the dishes prepared.It is a complete meal. Today, I present to you a South Indian Thali, this is more prevalent in Karnataka.

    I had never thought of taking a picture of thali until the discussion started amongst we friends. Jagruti, Sapana and myself decided to put a thali picture weekly on instagram, just for fun. So, thus this picture.

    In the thali are dal with green leaf, rasam, salad, moong stir fry, curd, chapati and rice. This is the usual meal I prepare most days at home. The links to all the dishes are provided.

    South Indian Thali
    South Indian Thali

    Dal with green leaf is a tasty accompaniment that pairs both with rice and chapati. It is commonly called as muddipalya in kannada. The goodness of lentil and the nutrients of the green leaf makes it one of the healthy choices for a vegetarian diet, isn’t it?

    Rasam is mainly used with hot steamed rice.

    Tomato and cucumber salad is an accompaniment with chapati.

    Green moong stir fry is liked by all at home and thus make it quite regularly.

    The food of south indians is incomplete without curds rice. Mango pickle, thokku and appalams are usually found in all homes.

    What is the usual daily food in your home? Do let me know in the comments below.

    If you ever recreate this thali, do not forget to tag evergreendishes on Facebook or Instagram. I would like to see your creation.

    south indian thali
    south indian thali

     

     

     

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  • Pomegranate Chaat

    Pomegranate Chaat

    Pomegranate chaat is a tasty and healthy snack to binge in the evenings. It is a healthy twist to the usual chaats that we relish. It is a  simple yet tasty enough to fulfil the cravings. (more…)