Gaund ke ladoo is a tasty and healthy sweet, ideal to be stored as a snack in the jar during the winter season. It is also known as Gond ke ladoo or Panjiri. This is a guest post from Sapana. (more…)
Kashmiri Dum Aloo is one of the most preferred vegetarian curries. Baby potatoes are deep fried and cooked in a vibrant and spicy yoghurt based curry with a blend of spices and kashmiri chillies that pairs well with any Indian flat bread. (more…)
Banana Mango Oat Shake is a n easy to make, tasty and healthy drink to serve the family members. It is filling and provides the nutrients for the body.
Mornings are busy and one needs to search dishes that are not only healthy but easy to prepare. I serve milkshake along with other dish as it is helps to sustain for a longer period during the day.
Kidney bean and corn salad is a tasty and nutrition packed snack to binge anytime. Serve it with lunch or as a light snack, it is definitely a crowd pleaser.
Salads form an important part of our diet. They are filling, tasty, easy to prepare and most of all, packed with nutrition and less on calories. It helps in the daily struggle to eat nutrition packed food.
We love this kidney bean salad, it is so tasty and filling. It is good to indulge in healthy eating on a regular basis.
Legumes are the seeds or fruits of a family of plants called Fabaceae. Legumes are the essential food in any vegetarian diet. They are a significant source of proteins, dietary fiber, vitamin B and dietary minerals. The well known legumes are clover, alfalfa, peas, beans, chickpeas, lentils, lupia bean, soybean, peanuts and tamarind.
Today, I have chosen kidney beans as the star ingredient here. Kidney bean is popular as Rajma in our country. Rajma Chawal is one of the cherished food of the North Indians, a gravy in which kidney beans are cooked.
Kidney beans are rich source of protein, carbohydrates and dietary fiber. It help in building the bones and keeping the heart healthy. It helps in weight reduction and improves metabolism. It strengthens the digestive system and improves the metabolism.
One cup (256 grams) of cooked kidney beans contains roughly 215 calories. It has 13.4 grams of protein and 13.6 grams of fiber. The folate is 23% of the RDI (Recommended Daily Intake), mangane is 22% of RDI, Vitamin K is 48% while Thiamine is 30% of RDI. Source : www.healthline.com
kidney bean and corn salad
Evergreendishesdev
Kidney Bean and Corn Salad
5 from 3 votes
Kidney bean and corn salad is a tasty and healthy snack to binge anytime.
Soak black beans overnight or for seven to eight hours.
Method:
Cook the black beans in pressure cooker for seven to eight whistles. Remove it only after the pressure releases by itself.
Cut onions finely. Cut cucumber into small chunks.
Put the corn kernels in hot water.
Take the beans and put them in a bowl. The water may be used later. Add other veggies to it.
In a small bowl, mix all the ingredients for the seasoning, and put it over it.
Gently mix and serve.
Notes
Kidney beans need to be well cooked. They should be soft when you touch between fingers, pressure cook it again if not done properly.
Canned beans may be used.
I have used frozen corn here.
kidney bean and corn salad
Sending this to My Legume Love Affair #120 hosted by Jagruti of JCookingOdyssey. popular as MLLA, this event which spotlights on Legumes was started in 2008 by Susan of The Well Seasoned Cook. Currently, it is run by Lisa of Lisa’s Kitchen.
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It’s raining mangoes, the best thing about summer is this fruit. Days would be dreadful thinking only about the heat. Coming to the recipe, I have another mango dish from Kerala cuisine, Mambazha Pulissery, such a delicious curry, we did really relish this one.
Mambazha Pulissery or mango yoghurt curry is a popular dish from the Kerala cuisine. Pulissery is prepared with other veggies too but this one is uber delicious and part of the Sadya that is prepared during Onam. (more…)
Mango Ice cream is a delightful dessert, best made with fresh alphanso mangoes. But, when chocolate and mango pair together, it’s truly exotic. Time for another guest post, and it’s Chocolate Streaked Mango Icecream. (more…)
Cabbage stir fry/ palya is a simple yet flavourful accompaniment. It tastes good with rice and sambar or rasam. It can also be served with chapati or roti.
Cabbage is one of the veggies that I cook on a regular basis. It is flavourful and pairs well with both rice and chapati. It can be easily made with a few ingredients. The cabbage stir fry is also called as thoran, palya and poriyal.
Let’s know a bit of cabbage:
It is one of the widely grown vegetables in the world. It is a low calorie, fiber rich leafy vegetable. It is the store house of phyto chemicals.
Variety:
Different varieties of cabbage are cultivated such as green, purple, red, savoy, bok-choy and napha cabbage.
Benefits of using cabbage:
Cabbage helps in preventing cancer. It helps in reducing bad cholestrol. It aids in weight loss. It can be eaten both raw and cooked. It is a rich source of fibre. It helps prevent constipation. It boosts mental functions.
Culinary usage:
It can be used both in raw and cooked form. It is versatile vegetable which eases our cooking. From salads to stir fry, it is one of the veggies that most people consume. It is one of the key ingredients in Indo- Chinese cooking. Cabbage rice is easy to prepare and tastes awesome. One can make fried snacks and serve with tea.
Cabbage stir fry| poriyal |thoran| palya
Ingredients:
1 medium cabbage
1 tablespoon oil
1/2 teaspoon mustard seeds
1/4 teaspoon turmeric powder
1/4 teaspoon asafoetida
1 teaspoon bengal gram
1 teaspoon urad dal
4 green chilly
a few curry leaves
salt to taste
1 teaspoon milk
coriander for garnishing
1/2 bowl fresh coconut
Method:
Cut the cabbage as finely as you can. The taste of the stir fry to an extent depends on how we cut it. Put it in water, rinse and put in a colander.
Take oil in a pan, add mustard seeds, as it crackles, put bengal gram and urad dal to it. Let it get a golden colour. Add turmeric powder, asafoetida and green chilly to it.
Add the cabbage to it. Put salt and milk. Milk helps in avoiding the smell cabbage emits at times. Since, no onion is used here that can elevate the taste, I add a little milk. Mix it, close a lid and let cook on slow flame.
Once it tender and cooked, remove the lid and let cook for sometime. Sometimes, cabbage tends to get watery.
Add coconut if using and garnish with fresh coriander.
Take a tip:
Adding of coconut enhances the flavour and it is a typical South Indian style of cooking. I have not added here
One can use green peas along with cabbage. Add a handful of it along with cabbage and let it cook.
Do cut cabbage as finely as possible.
cabbage stir fry
About the event:
Cabbage stir fry recipe was posted in 2018, four years later, I have added one more picture to it. I have also put the pinterest pic and made a few seo related changes.Sending it to Foodies_Redoing Old Post 76, where we edit out old posts with better pictures, text or both.
Evergreendishesdev
Cabbage Stir Fry
Cabbage Stir Fry is a simple and tasty accompaniment for any meal. It tastes good with rice as well as chapati.
Shred the cabbage as finely as you can. Put it in water and keep it aside. Put in a colander.
Make seasoning in a pan, add oil, put the mustard seeds, as it splutters, add bengal and urad dal. Let it turn golden, add turmeric powder, asafoetida, green chilly and curry leaves.
Put the shredded cabbage into it, add salt and milk. Mix and cover with a lid. Let cook on a slow flame.
Once it is cooked, add coconut and heat it.
Garnish with fresh coriander.
Notes
Peas may be added to it.
Coconut may be avoided.
Adding of milk helps to remove the odour of cabbage that it has.
cabbage stir fry
If you ever make Cabbage Stir Fry recipe, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free!
It’s the season of mangoes and here is another tasty dish, Ambua. It is a delicious sweet and sour dish from the Kangra district of Himachal Pradesh. It pairs well with hot steamed rice.
It’s that time of the month when we learn and enjoy cooking a new dish from regional cuisine. Shhhhh Cooking Secretly Challenge group has reached the beautiful land of Himachal Pradesh now. Like any other state, they have a simple meal of lentils, vegetable, flat bread and rice on a daily basis. The food is similar to the other states of North India but here, non -vegetarian food is preferred. Thick and rich gravy with aromatic spices is used in abundance as the base of many dishes. Some of the specialities of Himachal include Manee, Madira, Pateer, Chouck, Bhagjery and chutney of til.
My partner for this month is Mayuri Patel of mayuris-jkoni.com, she is an enthusiastic person who loves to try new dishes. She has a wide range of food delicacies and bakes from India and Kenya. Do check her blog. The two secret ingredients given to me where mango and ginger, thankyou Mayuri, thoroughly enjoyed making this dish.
Ambua is a delicious sweet and sour dish from the Kangra district of Himachal Pradesh. We really enjoyed this dish. I checked in through various recipes, but no ginger was used. I have used ginger here, thus using it is optional.
ambua mango dish / himachal cuisine
Ambua
Ingredients:
3 mangoes
1 tablespoon arhar dal
asafoetida
1/2 teaspoon chilly powder
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric powder
1/4 teaspoon methi
1 inch ginger grated (optional)
3 cloves garlic
1 small onion
1 tablespoon mustard oil
Method:
Peel mangoes and pressure cook with dal along with a glass of water.
Allow to cool and squeeze the pulp.
Heat oil in a pan, add mustard seeds, as it splutters, put asafoetida and methi, after a few seconds add ginger and garlic. Saute and then put the onion pieces. Let cook for sometime until it is pink and translucent.
Add the mixture of mango pulp and dal to it. Put salt. Let cook for 15 minutes.
Serve hot with rice or any flatbread.
ambua mango dish/ himachal cuisine
Evergreendishesdev
Ambua
Ambua is a sweet and sour dish from Himachal Pradesh. It tastes good with hot steamed rice.
Wash and peel the skin of mango. Put it in a bowl along with arhar dal. Add one cup water and cook it in the pressure cooker.
Once the pressure releases, let cool, mash the mangoes and extract the pulp.
Take oil in a pan. Make the seasoning, add the mustard seeds, as it crackles put asafoetida and turmeric powder. Next, put the methi seeds and then throw in the ginger and garlic. Saute for a few seconds.
Add the mashed mixture to it. Put salt and simmer for fifteen minutes.
Serve hot with rice or chapati.
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If you ever recreate this dish, do tag me on Instagram @foodiejayashree, would love to see your creation.
Sparkling Blueberry Lemonade is a refreshing drink to beat the heat. It is the second guest post that I am putting on my blog.
Continuing with my guest post series, today I have Seema Doraiswamy Sriram of www.mildlyindian.com She is a good friend and an avid blogger. Welcome Seema to my little space, so glad to have you here. She has a blueberry lemonade from here repertoire, sounds so good, isn’t it ?
Green chutney is one of the essential accompaniments with any evening snack. It is spicy, tasty and versatile in its use.
Green chutney is perfect match for sandwich. It goes well with any paratha. It makes a perfect accompaniment with snacks such as samosa, cutlets, kachori etc. It is quintessential for chats as bhelpuri and sevpuri. (more…)
