Evergreendishes

Author: Evergreendishesdev

  • Khaja | Kaja | Tapeshwara Khaja | Madatha Khaja

    Khaja | Kaja | Tapeshwara Khaja | Madatha Khaja

    Khaja is a traditional sweet dish from the state of Andhra Pradesh. It is layered deep fried sweet discs. It is called by different names as Khaja, Kaja, Tapeshwara Khaja or Madatha Khaja.

    It is believed to have originated  from the Eastern  parts of the former Oudh  and the United Provinces of Agra and Oudh. This represents eastern districts of Uttar Pradesh and western districts of Bihar. It is also popular in the neighbouring states of Uttar Pradesh, West Bengal, Orissa and Andhra Pradesh.

    Khaja is a layered sweet from all purpose flour, usually filled with a stuffing of dry fruits, deep fried and dunked in sugar syrup. This is offered as prasadam in Jagganath temple at Puri.

    I have been making this during festivals and is one of the favourites at home.

    A few other festive treats from the blog:

    Khaja, Tapeshwaram Khaja
    Khaja, Tapeshwaram Khaja

    Ingredients:

    For the dough

    • 1 cup all purpose flour
    • 2 tablespoon  ghee
    • 2 tablespoon milk
    • salt a pinch
    • water
    • oil for frying

    For the stuffing:

    • 2 tablespoon rice flour
    • 2 tablespoon ghee
    • 2 tablespoon cashewnuts and almonds grated

    For the sugar syrup:

    • 1 cup sugar
    • 1/2 cup water
    • a few strands of saffron
    • 1/4 teaspoon cardamom powder

    Method:

    •  Sieve the flour, there should be no lumps in it.
    • Add ghee, milk, salt to it and mix well.
    • Add little water and mix into a dough.
    • Cover the dough and keep it aside.

    For the filling:

    • Grate the dry fruits and keep them aside.
    • Mix rice flour, rub the ghee in it and put the dry fruits to it.
    • Keep it aside.

    To make the  sugar syrup:

    • Mix sugar and water in a thick bottom vessel and cook on a low flame for five to seven minutes. Put the cardamom powder and saffron strands to it, it gives a good aroma.

    To make the khajas:

    • Take a big ball of the dough and roll into a thin sheet.
    • Spread the prepared filling over it.
    • Fold it into layers tightly. Cut into discs.
    • Take each disc and press it lightly or roll with a pin.
    • Heat oil in a pan, put the discs and deep fry till golden in colour.
    • Put them in the sugar syrup for two minutes and then remove and keep aside.
    Khaja arranged in glass plates
    Khaja, Tapeshwaram Khaja

     

    Khaja, Tapeshwaram Khaja
    Evergreendishesdev

    Khaja | Kaja | Tapeshwaram Khaja | Madath Khaja

    Khaja is a traditional sweet pastry from the Indian sub-continent. It is a layered deep fried sweet with a filling of nuts that is deep fried. 
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    Servings: 20 pieces
    Course: festive treats, sweets, traditional sweets
    Cuisine: Andhra pradesh, Indian
    Ingredients Method Notes

    Ingredients
      

    For the dough
    • 1 cup all purpose flour, maida
    • 2 tablespoon ghee
    • 2 tablespoon milk
    • salt a pinch
    • water
    • oil for frying
    For the filling
    • 2 tablespoon rice flour
    • 2 tablespoon ghee
    • 2 tablespoon cashew and almond grated
    For the sugar syrup
    • 1 cup sugar
    • 1/2 cup water
    • a few strands saffron
    • 1/4 teaspoon cardamom powder

    Method
     

    1. Sieve the flour, there should be no lumps.
    2. Add milk, ghee and salt to it. Mix it well. 
    3. Use little water and knead the dough. It should be of thick consistency. Cover with a thin cloth and keep it aside. 
    4. Mix sugar and water in a thick bottom pan and keep it to boil, put the saffron strands and cardamom powder for a good aroma. Boil it for seven minutes, you should get a string consistency. 
    5. Grate the cashew and almonds. Mix the ghee and rice flour together, add the grated nuts to it. This is the filling. 
    6. To make khajas: Take a ball of the dough, roll into a thin sheet. Spread the filling over it. Roll it tightly, cut it  into discs. 
    7. Take each disc, you can either flatten it with your palm or roll it lightly. 
    8. Heat oil in a pan. Put a few rolled discs in it and deep fry until golden in colour. Remove them on a tissue paper and repeat the same for all the discs.
    9. Put the fried discs in sugar syrup for two minutes, remove and keep them aside. 
    10. Khaja is ready to serve.

    Notes

    Heat oil in a pan, once it is hot, deep fry on medium heat. Frying on high heat will not cook it properly from inside. 

    A few other sweets from my co-bloggers

    book of handyhintsMy books on Amazon

    e-books of Jayashree, south indian breakfast, 30 tasty dal recipees, bread basket
    my e-books

    Khaja arranged in a glass plate.

    If you ever make this dish, do share it on Instagram and tag #foodiejayashree

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  • Raw Mango Salad

    Raw Mango Salad

    Raw mango salad is a tasty and easy to make snack to binge on.

    It’s an unusual weather these days, mornings are yet pleasant, days are warm, by afternoon, the temperature has reached it’s peak. Not to think of the days ahead, when it will be more hot. Trees are full of beauty blossoms. Raw mangoes,  watermelon, candies and juices are enjoyable to eat and have these days.

    raw mango salad
    raw mango salad

    My other raw mango recipes:

     

    Raw Mango Salad

    Ingredients:

    • 1 raw mango ( not sour)
    • 1/2 onion
    • 1/4 capsicum
    • 1/4 teaspoon pepper powder
    • 1 teaspoon flax seeds
    • 1/2 teaspoon olive oil
    • salt to taste

    Method:

    1. Wash the raw mango, scrape the skin and grate it.
    2. Cut the onion and capsicum into small pieces.
    3. Dry roast the flax seeds lightly on a low flame for one minute.
    4. Take a bowl, add the veggies, put the pepper powder, salt and roasted flax seeds. Mix it.
    5. Top it with olive oil , mix and serve.
    raw mango salad
    raw mango salad

     

     

    raw mango salad
    Evergreendishesdev

    Raw Mango Salad

    Raw mango salad is a tasty and healthy snack to binge during the summer season. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Servings: 2 people
    Course: evening snacks, raw mango recipe, Salad
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 raw mango not sour
    • 1/2 onion finely cut
    • 1/4 capsicum finely cut
    • 1/4 teaspoon pepper powder
    • 1/2 teaspoon flax seeds
    • 1/2 teaspoon oil

    Method
     

    1. Wash the raw mango, scrape the skin and grate it.
    2. Dry roast the flax seeds. 
    3. In a bowl, mix the veggies. Put the pepper powder, salt and roasted flax seeds to it. Mix well.
    4. Drizzle olive oil, mix and serve immediately. 

    Notes

    The raw mango should not be sour. 

     

    If you ever try this, do let me know how it was. Connect with us on Pinterest and Instagram. Like our Facebook page, we are buzzing with activity there.

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    Until next time,

    Life is all about the beautiful moments that you create, make it awesome.

    Cheers!

     

     

  • Strawberry Lassi | how to make strawberry lassi

    Strawberry Lassi | how to make strawberry lassi

     

    Strawberry Lassi is a flavoursome, yoghurt based drink. It is refreshing during summer.

    Lassi is an ideal drink for summer.  It is a yoghurt based sweetened drink that is chilled and garnished with nuts. Strawberry Lassi is a flavourful summer drink that one  can easily make at home.

    The temperature is rising each day and thus we need to change our food habits. Fruits and fluids need to be taken in more quantities. Chaas, lassi and lemonades are gulped down easily.

    Here is a collective  post that I had written last year. Summer Delights  has some good recipes in it.

    Punjabi Lassi is one classic drink for summer, posted it earlier. Cucumber Lassi is a spicy variety, do give a try.

    Hubby bought rose lassi the other day. It was good and soon I was tempted to try making strawberry lassi. It was a refreshing drink which all of us enjoyed.

    strawberry lassi

    Strawberry Lassi

    Ingredients:

    • 250 ml thick curd
    • 50 ml milk
    • 4 strawberries ( I used large ones)
    • 3 teaspoon sugar
    • 1 teaspoon almond and cashew crushed
    • a little cardamom powder ( optional)
    • 250 ml cold water

    Method:

    • Wash and cut the strawberries.
    • Add sugar to it. Blend both together.
    • Add curd and whisk it again.
    • Put water and blend once again.
    • Pour in glasses, top with dry fruit powder and serve.

    Take a tip:

    • Use fresh curds.
    • Add sugar as per your taste, this measurement gives a not too sweet lassi which we prefer.
    strawberry lassi
    Evergreendishesdev

    Strawberry Lassi

    Strawberry lassi is a flavourful drink ideal for summer. 
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Total Time 5 minutes
    Servings: 2 glasses
    Course: health drinks, summer drinks
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 250 ml curd
    • 50 ml milk
    • 4 strawberries
    • 3 tsp sugar
    • 250 ml cold water
    • 1 tsp dry fruit powder
    • 1/8 tsp cardamom powder optional

    Method
     

    1. Wash and cut the strawberries, add sugar and blend to a puree.
    2. Put yoghurt and milk to it. Give a whisk. 
    3. Add water to it. Blend again. 
    4. Pour in glasses and top with dry fruit powder and cardamom powder.

    Notes

    • Use fresh curds.
    • Adjust sugar as per your need. This measurement gives a not too sweet taste. 

    If you ever try this recipe, do tag us on Instagram @foodiejayashree

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    A few other strawberry recipes from the blog:

    A few lassi recipes from my co-bloggers:

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    Sending this recipe to the Kids Delight Event hosted by Spice Spice Your Life and Mayuri Patel

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    strawberry lassi
    strawberry lassi
  • Matar Paneer | North Indian cuisine

    Matar Paneer | North Indian cuisine

    Jump to Recipe Print Recipe

    Matar Paneer is a popular North Indian sabzi prepared in a gravy consistency with  cubes of cottage cheese and green peas in it.

    The biggest challenge I face is what to cook for the day rather than how to cook it. I don’t like to repeat the same dishes time and again, some dishes are liked by kids and not by us and at other times, I feel I should try something different. Paneer is liked by children, they relish it and today’s dish is the delicious Matar Paneer from the North Indian cuisine, cottage cheese and green peas are dunked in a thick gravy made with tomato and other spices. It  is a favourite of one and all. It pairs well with nan, roti, kulcha or even plain paratha.

    Cottage cheese is a good source of nutrition for vegetarians, it is rich in protein and one can use it in a wide range of dishes, from starters to rice dishes. The season of green peas is almost over and thus I decided to make this one, which was not prepared since a long time.

    During the season, I tend to buy a lot of green peas and freeze them. Thus, fresh peas are available  for six months at home. If you do not have fresh peas, one can use frozen peas.

    matar paneer

    Matar Paneer Recipe :

    Ingredients:

    • 1 cup peas
    • 100 grams paneer cubes
    • 2 teaspoon oil + for frying
    • 1 teaspoon coriander seed powder
    • 1/4 teaspoon garam masala powder
    • 1/2 teaspoon chilly powder
    • salt to taste

    To be made into paste 1:

    • 6 cashew soaked in water for half an hour

    To be made into paste 2:

    • 1 onion
    • 2 green chilly
    • 1 inch ginger

    To be made into puree:

    • 2 tomatoes

    Method:

      • Soak tomatoes in hot water, in another bowl put the cashews.
      • Grind the ingredients for paste 2.
      • Grind the ingredients for puree and paste 1 separately.
      • Boil the peas with a little salt in it.
      • Take oil in a pan, add the paste 2 and saute it for 5-6 minutes. The raw smell should go and it should be pale brown in colour. Add the puree and continue to saute for 5 more minutes.
      • In the meanwhile, get the paneer cubes ready. They can be just put like that or deep fried. I deep fried and put them.
      • Put the cashew paste to the gravy. Mix well and let the flavours blend. Add salt and adjust the consistency of the gravy.
      • Put the boiled peas and paneer cubes to it. Let cook for 3-4 minutes on a low flame.

    Other North Indian Sabzis:

    Matar paneer
    Evergreendishesdev

    Matar Paneer

    5 from 4 votes
    Matar Paneer is a delicious north indian curry with the goodness of both cottage cheese and peas simmered in a tasty gravy. 
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings: 4
    Course: lunch ideas, Main Course, paneer recipe, sabzi
    Cuisine: north indian, punjabi
    Ingredients Method Notes

    Ingredients
      

    • 1 cup green peas
    • 100 grams paneer cubes
    • 2 tablespoon oil + extra for frying
    • 1 teaspoon coriander powder
    • 1 teaspoon chili powder
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon garam masala powder
    • salt to taste
    To be made into paste 1
    • 6 cashew soaked for half an hour
    To be made into paste 2
    • 1 onion
    • 1 green chilly
    • 1 inch ginger
    • 2-3 cloves garlic
    To be made into puree
    • 2 tomato

    Method
     

    1. Soak the cashew and tomatoes in hot water separately. 
    2. Make a paste of ingredients as mentioned above. 
    3. Grind the tomatoes and make a puree.
    4. Boil the peas with a little salt. 
    5. Take oil in a pan, add the paste 2 and saute it for 5-6 minutes. The raw smell should go and it should be light pink in colour. 
    6. Add the tomato puree and let cook for sometime. 
    7. Add the turmeric powder, chilly powder, garam masala and salt to it. Mix well. Let the flavours mingle well. 
    8. Put the cashew paste to it. 
    9. Adjust the consistency of the gravy. 
    10. Meanwhile, fry the paneer and keep them ready. 
    11. Add peas and paneer cubes to it. 
    12. Let cook for sometime.
    13. Serve hot with any Indian flatbread.

    Notes

    • If you are using frozen peas, thaw them.
    • If using fresh peas, boil them with a little salt.
    • Use paneer without frying for a healthier version.
    • I have fried and put them.

    About the event :

    Sending this to Foodies_Redoing Old Post 96.  This is an old post which I have updated with better pictures. It is fortnightly event, we tend to work either on picture, text or video whichever is needed. Here, I have changed onny the picttures.

    Pin it for later :

    matar paneer
    matar paneer

    If you ever make Matar Paneer recipe, take a picture and share it by tagging @foodiejayashree on Instagram and @evergreendishes on Facebook.  Subscribe to get all updates and an e-book for free. Until next time, happy cooking !

     

  • Palak Corn | Spinach Corn Sabzi

    Palak Corn | Spinach Corn Sabzi

    Palak Corn  is a delicious spinach side dish with corn kernels in it. It pairs well with roti or paratha.

    Those who read me regularly know that I love using spinach in my daily cooking. It is versatile, can be used in a wide range of dishes and most of all, everyone likes it at home. Spinach makes a good accompaniment with any Indian flat bread. Corn Palak is one such sabzi that I make sometimes.

    Nutrients in Spinach:

    Spinach is rich in niacin, zinc, protein, fibre, vitamin A, C,E, K, thiamin, vitamin B6, folate, calcium, iron, magnesium, phosporous, potassium, copper and manganese. It is low in fat and cholestrol.  With so much of nutrients and we being vegetarians, I find it good  to use this green leaf often.

     

    The other dishes of Spinach on blog are

    Over to the recipe of Palak Corn | Spinach Corn Sabzi

    palak corn

    Ingredients:

    • 2 clusters Spinach
    • 1 bowl corn kernels
    To make a paste:
    • 1 onion
    • 1 tomato
    • 2 green chilly
    • 1 inch ginger
    • 8 cloves garlic
    • 8 cashews
    • 1 tablespoon melon seeds
    Other ingredients:
    • 2 teaspoon oil
    • 1/4 cup fresh cream ( I used homemade)
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon cumin
    • 1/4 teaspoon garam masala powder
    • 1/2 teaspoon chilly powder

    Method:

    1. Remove the stalk of spinach leaves, coarsely cut, wash and blanch it. Once it is cool, make a paste of it.
    2. Soak cashew and melon seeds for sometime.
    3. Grind ingredients under “to make a paste”
    4. Thaw the frozen corn and boil with a little salt.
    5. Heat oil in a pan, add cumin and put the paste into it. Put a little turmeric powder to it. Saute for sometime. Add garam masala and the chilly powder.
    6. Once the raw smell is gone, add the spinach puree to it.
    7. Put salt and corn kernels to it.
    8. Let boil for sometime.
    9. Blend the cream well and mix it. Corn Palak is ready to serve.
    10. Serve hot with phulka, roti or naan.

    Take a tip: If you are using fresh corn, cook them in the pressure cooker.

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    palak corn
    Evergreendishesdev

    Palak Corn

    Palak Corn makes a good dish with any Indian flat bread. It is tasty and lip smacking good. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings: 4 people
    Course: accompaniment, kids favourite, lunch ideas, Main Course, sabzi
    Cuisine: north indian
    Ingredients Method Notes

    Ingredients
      

    • 2 clusters spinach
    • 1 cup corn kernels
    To be made to a paste
    • 1 onion
    • 1 tomato
    • 1 inch ginger
    • 8 cloves garlic
    • 2 green chilly
    • 6 cashew
    • 1 tbsp melon seed
    Other ingredients
    • 2 teaspoon oil
    • 1/4 cup cream
    • 1/4 tsp garam masala
    • 1/2 tsp chilly powder
    • 1/2 tsp cumin
    • salt

    Method
     

    1. Remove the stalk of the spinach leaves, wash and blanch them. When cool grind to a puree.
    2. Thaw the corn kernels. If using, fresh corn, boil them for sometime.
    3. Grind the ingredients under “To  be made to a paste”
    4. Heat oil in a pan , add cumin, as it splutters, put the paste to it. Saute for sometime until the raw smell goes. Add turmeric powder, garam masala, chilly powder and salt to it. Mix well and let the flavours imbibe.
    5. Put the corn kernels to it. Let boil for a minute. Add the cream to it, mix and serve with any indian flat bread. 

    Notes

    • I have used frozen corn. If using fresh corn, cook them in the pressure cooker with a little salt.
    • Soak cashew and melon seeds in water for sometime, it eases grinding.

    A few spinach recipes from my co-bloggers:

    Pin it for later :

    palak corn
    Palak corn

     

     

     

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  • Carrot Halwa with condensed milk

    Carrot Halwa with condensed milk

    Carrot Halwa made with condensed milk is tasty and easy to make. It reduces the time of cooking, thus a quick dessert can be made.

    Holi, the festival of colours is round the corner. It’s one of the important festivals that celebrate the arrival of spring and nurture the spirit of brotherhood. Colours, sweets, snacks and whole lot of good friends to enjoy, what else do you need on this day? Here is Carrot halwa made with condensed milk for the festival.

    Glad to inform that my blog has completed four years. It is indeed a wonderful journey where I have met so many talented people from various countries across the globe. This space has given me the chance to excel in what I like and meet other people in the same field. Thankyou all for the support and encouragement.

    Carrot Halwa
    Carrot Halwa

    Carrot Halwa with Condensed Milk

    Ingredients:

    • 1/2 kg carrots
    • 1 tin condensed milk
    • 2 tablespoon ghee
    • 1/4 teaspoon cardamom powder
    • cashew and almonds
    • 1 teaspoon ghee

    Method:

    • Wash the carrots. Pat dry. Grate them and keep them aside.
    • Take a thick bottom pan, add the grated carrot and roast it for five to seven minutes.
    • Put the condensed milk to it and let cook on a low flame. Keep stirring in between.
    • Once it thickens, remove from flame and add cardamom powder.
    • Roast the nuts in ghee and garnish it.
    • Serve hot.

    Other sweets from the blog are:

    Carrot Halwa
    Evergreendishesdev

    Carrot Halwa with Condensed Milk

    Carrot halwa is a popular sweet that is delicious and makes a good festive treat. The sweet prepared with condensed milk is a quicker version and is equally tasty.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings: 8 servings
    Course: indian sweets, sweets, traditional sweets
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 1/2 kilogram carrots
    • 1 tin condensed milk
    • 2 tbsp ghee
    • 6-8 cashew and almonds
    • 1 tsp ghee

    Method
     

    1. Wash the carrot, scrub well, pat dry and grate them.
    2. Put oil in a pan, add ghee and roast the carrots for five to seven minutes.
    3. Add condensed milk to it and let cook on a low flame, keep stirring in between, otherwise it will get burnt.
    4. It should become dry and crumbly in texture, remove from flame and add cardamom powder.
    5. Roast the dry fruits in ghee and garnish the sweet.
    6. Serve hot.
    Carrot Halwa
    Carrot Halwa

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    Here are other Holi recipes from my friends:

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  • Strawberry Jam Recipe

    Strawberry Jam Recipe

    Jump to RecipePrint Recipe

    Strawberry Jam is tasty and makes a good spread with bread toast. Sharing a strawberry jam recipe which has only three ingredients and no added pectin.

    Home made jams are tasty and have no added preservative. With strawberries around, I wanted to make jam since a long time. The time did come at last, last week  for my Homemade Strawberry Jam.

    My weekly fruits are purchased on Sunday, thus the whole lot of fruits I separate, wash and keep them in the refrigerator. My sonny boy is not here these days and no one really eats this fruit. It is used as topping for desserts, thus I wash, dry and deep freeze them and use accordingly.

    Thus, the strawberries used here are frozen ones. I made the pulp, added sugar and kept aside for a couple hours.

    The benefits of strawberries I did write in my earlier post.

    How to store strawberries :

    Once you bring the strawberries, remove them from the plastic containers, they rot easily. Wash them, remove the stalks, put them in a colander for sometime. Pat dry and keep them in a bowl in the refrigerator. Strawberries are seasonal and available only for two months. To preserve for a longer time, put them in a freezer safe container and store in the deep freezer. Use as required.

    strawberry jam Strawberry Jam Recipe

    Ingredients:

    • 250 grams strawberry
    • 1 cup sugar (1 cup =125ml)
    • 2 teaspoon lemon juice

    Method:

    1. Keep three plates in the freezer.
    2. Wash the jar and allow it to dry. It is essential the jar is clean. You can also sterlize by putting in the hot water.
    3. Make puree of the frozen strawberry, add sugar and keep it aside for 3-4 hours. If you are using fresh strawberry, cut them, add sugar and keep it aside. Make the pulp later.
    4. Put the pulp in a pan and set it to boil. Keep stirring. In ten minutes it will be done. Add the lime juice and give a stir.
    5. To check if it is done, take a plate from the freezer and put a drop on. If it spreads, you need to cook it for some more time.
    6. Store in the bottle.

    strawberry pulp
    strawberry pulp

    Make the pulp of the strawberries.

    strawberry pulp with sugar
    sugar added

    Add sugar, mix and keep it aside for 3-4 hours.

    jam in the making
    jam in the making

    Put it in a pan and cook for ten minutes.

    testing
    testing

    Check if it is done.

    strawberry jam

                                                                                                                  Homemade strawberry jam is ready.

    The other strawberry recipes on the blog are :

    strawberry jam
    Evergreendishesdev

    Strawberry Jam

    Strawberry jam is a delicious spread that can be used with bread, toast, chapati or even with cookies. 
    Print Recipe Pin Recipe
    Prep Time 2 hours
    Cook Time 10 minutes
    Total Time 2 hours 10 minutes
    Servings: 4 servings
    Course: condiments, jam recipe, kids favourite
    Cuisine: international
    Ingredients Method

    Ingredients
      

    • 250 grams strawberry
    • 1 cup sugar
    • 2 teaspoon lemon juice

    Method
     

    1. Keep three plates in the freezer.
    2. Wash the jar and let it dry.
    3. Make pulp of the strawberry, add sugar and keep it aside for 3-4 hours. If you are using fresh strawberries, cut them, add sugar and keep it aside. Make the pulp later.
    4. Put the pulp in a thick pan and set it to boil. Keep stirring. It should be done in ten minutes. As it is being done, add lime juice to it. To test if it is done, put a drop of the pulp mixture in a plate, if it spreads, cook it for some more time. 
    5. Remove and store in the jar. 

    Strawberries are still available and here is a strawberry pie recipe which I would like to make soon. I am sure children will relish it.

     

    About the event :

    An old post got a makeover with addition of more information, editing the pictures and the addition of pintrest pin. Sending it to Foodies_Redoing Old Post 95, a fortnightly event. We are a group of bloggers, work on an old post every fifteen days. With this, I have improvised many of my old posts now.

    Pin it for later :

    strawberry jam
    strawberry jam

     

    If you  make Strawberry Jam  recipe, take a picture and share it by tagging @foodiejayashree on Instagram and @evergreendishes on Facebook.  Subscribe to get all updates and an e-book for free. Until next time, happy cooking !

  • Low calorie strawberry milkshake/ healthy strawberry milkshake

    Low calorie strawberry milkshake/ healthy strawberry milkshake

    Its the season of strawberries, the red luscious fruit is loved by all. Mostly consumed as a fruit, it is also used in desserts, cakes and toppings. It gives a wonderful taste to cold beverages. Strawberry milkshake is a favourite drink to enjoy in this season.

    Here is a healthy twist to the usual milkshake. There is no added sugar and the milk used is low fat. I usually blend my milkshakes with a scoop or two of ice cream but avoided it here. Thus, this low fat milkshake is ideal to be consumed by all weight watchers.

    Strawberry is  nutritional packed, it is rich in anti oxidants and polyphenols. It also has nutrients, vitamins and minerals as manganese, Vitamin C,folate, potassium , dietary fibre and magnesium.

    Benefits of Strawberries

    Strawberries boosts immunity, reduces hyper tension and improves heart function. They boosts brain function and improves eye sight. They help prevent arthritis and gout. It reduces inflammation caused by injuries. It helps in weight loss.

    Other Milkshake Recipes from my blog:

    strawberry milkshake
    strawberry milkshake

    Ingredients for Low Calorie Strawberry Milkshake

    • 250 ml low fat milk
    • 6 strawberries
    • 1/2 teaspoon natura (sweetener)
    • ice cubes for dressing

    Method to make low calorie strawberry milkshake:

    Wash the strawberry, pat dry and cut into small pieces. Freeze them for some time. Grind all ingredients, pour it in a glass, add ice cube and serve immediately.

    Take a tip:

    • Natura is a sugar free sweetener added to enhance the taste of the beverage. It can be prepared without  it also.
    • It is ideal to freeze strawberry pieces ahead of time.
    low calorie strawberry milkshake
    Evergreendishesdev

    Low calorie strawberry milkshake

    Low calorie strawberry milkshake is tasty and healthy, it can be consumed by all. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 5 minutes
    Total Time 15 minutes
    Servings: 2 glasses
    Course: Breakfast, diet drinks, health drinks, midday snack
    Cuisine: international
    Ingredients Method Notes

    Ingredients
      

    • 250 ml low fat milk
    • 6 frozen strawberries
    • 1/2 teaspoon natura
    • ice cubes

    Method
     

    1. Wash the strawberries, pat dry, cut into chunks and  freeze them for sometime.
    2. Blend all ingredients together except ice cubes. 
    3. Serve in glasses, top with ice cubes.

    Notes

    • Natura is a sugar free sweetner that enhances the taste. You may avoid it if you wish.
    • Strawberries can be washed, dried and frozen ahead of time.
    strawberry milkshake
    strawberry milkshake

    My Philips Hand Blender is a useful gadget to blend milkshakes. You can check my article

    A few milkshake recipes from my co-bloggers

    If you have liked this post, do leave a comment. It really means a lot to me. Glad if you share it further. Recently, I wrote an article on how to feed fussy children  Do check it out on Blasting News.

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    Sending this recipe to the Kids Delight Event hosted by Spice Your Life and Mayuri Patel.

     

     

     

  • Seekh Moong Kabab

    Kabab or kebab have been very popular these days. Though originated in Middle eastern Asia, they have now become popular world wide. It is usually pieces of meat or vegetables  binded together on  a skewer and grilled or roasted. But today, I find that they can be put on a skewer or made into flat round balls and  served.These make excellent starters and today I find them to be a guilt free food for us. Here is one healthy, Seekh Moong Kebab for you.

    When the theme of our blog hop was decided as “biryani and kebab” I really tried, searched and made my own versions by making a few changes. But, on the final day, I did post only one recipe and that was of Brown rice Biryani.

    Seekh moong kabab is healthy and tasty, something different from the usual routine. I have served it with tzatziki dip. You can also use mint chutney.

    Ingredients :

    • Split moong 1 cup
    • potatoes boiled 2
    • boiled peas 1cup
    • onion finely chopped 1
    • bread crumbs 1bowl
    • chilli powder 1 1/2 tsp
    • amchur powder 1/2 tsp
    • chat masala 1/2 tsp
    • salt
    • corn flour with water
    • oil
    seekh moong kebabs
    seekh moong kebabs

    Method :

    Boil the moong with one cup of water. Let all the water evaporate. You can mash it with the back of the ladle. Let it cool. Add the potatoes, onion , peas and all the other spice powders to it.

    Make balls of it, flatten it between palms and keep aside.

    Mix cornflour and water to a paste.

    Heat a skillet. I prefer using  Nirlep appliances, they last for a long time. You can check them.Take a patty dip it in the paste and put it on the skillet. Put some oil on it.  Allow to cook on both sides until golden brown in colour.

    Seekh moong  kabab is ready to serve.

    I love Nirlep appliances. They are one of the renowed manufacturers of non stick cookwares. They are of good quality and last for many years.

    seekh moong kebabs
    seekh moong kebabs

    A few other kabab recipes from the blog:

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  • Nawabi green cutlets

    Nawabi green cutlets

    It’s been sometime I have put any fried snack here. Summer has atlast vanished Now, the weather is good, it’s raining at times but pleasant. Loving this weather and the splendid climate ! Well, it’s hinting me to make some fried snacks to binge. Today, I present to you Nawabi  Green Cutlets. (more…)