Evergreendishes

Author: Evergreendishesdev

  • Kohlrabi Stir Fry | Navilakosu Palya | No Onion Garlic Recipe

    Kohlrabi Stir Fry | Navilakosu Palya | No Onion Garlic Recipe

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    kohlrabi stir fry | navilakosu palya | 

    Kohlrabi stir fry is a simple, tasty, healthy  side dish for daily lunch menu. You can pair it with sambar, rice and a stir fry. It tastes good with chapathi or jowar roti too. It is vegan and a low calorie dish. 

    Some days we avoid using onion and garlic for religious or personal interests. Today’s recipe is a no onion recipe

    Kohlrabi or German Turnip is a cruciferous vegetable and  belongs to the family Brassica Oleracea, same species as cabbage, cauliflower and brussel sprouts. It grows above the ground and looks like a turnip, but it is neither a root vegetable nor belongs to the turnip family. It has long leafy stems as an alien and a round bulb which may be purple, light green or white. The inside is whitish green . The bulb as well as the leaves are used in cooking. It is eaten both in cooked and raw form. Kohlrabi lends a different taste on cooking which is different from cabbage. 

    The stalk is used in salads. The leaves are used in dal and stir fry. The vegetable can be used in different dishes as stir fry, sambar and chutney. 

    Knolkhol is a good source of nutrients as Vitamin C, B6, potassium and magnesium. It is also a good source of anti-oxidants. 

    Kohlrabil is called by different names in different regions. It is Navilkosu in Kannada, Navalkol in Maharashtra, monj hakh in Kashmiri and Su Hao in Bengali. 

    kohlrabi stri fry
    a bowlful of kohlrabi stir fry



    How to use kohlrabi in cooking:

    Wash the vegetable, remove the leaves if any. Here, we are not using the greens in any way. Remove the skin and chop it. The middle portion is hard and discarded. 

     

    What goes in the stir fry ? 

    • Kohlrabi : It is the star ingredient here. You can chop it unevenly as it is usually done or cut into small bits. The way you cut the vegetable alters the taste of the vegetabel.
    • Oil : Any cooking coil may be used. 
    • Seasoning : All the usual ingredients of seasoning are needed. They are mustard seeds, asafoetida, bengal gram, urad dal. 
    • Chilli : For that spicy flavour
    • Fresh coconut : Essential but no compulsion.
    • Ginger : You may add a small piece of grated ginger in the seasoning.
    • Curry leaves : Essential in south indian cooking. It gives a distinctive flavour.
    • Coriander : for garnishing

     

    Making the stir fry : 

    The kohlrabi has a thick outer covering. It needs to be removed slowly. Wash and then peel the skin. Chop it and keep it aside. Make the seasoning and add the chopped vegetable. Sprinkle a little water and put salt. Allow to cook. Once it is tender, add grated coconut and fresh coriander to it.. 


    A few South Indian no onion garlic recipes :

    lemon rasam
    lemon rasam
    instant raw mango pickle
    instant raw mango pickle

     

    cucumber stir fry
    cucumber stir fry
    Print Recipe

    Kohlrabi Stir Fry

    5 from 11 votes
    Kohlrabi stir fry is a simple yet tasty side dish with any meal.
    Print Recipe
    Ingredients Equipment Method

    Ingredients
      

    • 2 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • 4 green chilli
    • a few curry leaves
    • 1/2 kilogram kohlrabi
    • salt to taste
    • 1/2 cup fresh coconut

    Equipment

    • 1 pan with lid
    • 1 plate
    • 1 ladle
    • 1 bowl

    Method
     

    1. Wash, peel the skin  and chop the vegetable.
    2. Take oil in a pan. Add mustard seeds, as it crackles, put bengal gram, urad dal, turmeric powder and asafoetida. Now, add green chilli to it along with a few curry leaves.
    3. Put the chopped kohlrabi to it along with a little salt.
    4. Sprinkle a little water to it.
    5. Allow it to cook for sometime. Close a lid, it helps in proper cooking.
    6. Once it is cooked, add grated coconut and fresh coriander to it.
    7. Kohlrabi stir fry is ready to serve.

    About the event : 

          Priya Iyer suggested  “No Onion Garlic Stir Fry or Curry ” at Shhh Secretly Cooking Challenge for the month of September. Priya has prepared a delicious gravy dish Sweet Corn Masala for the theme,  do check it out. 

    Here, we are paired with a parter, exchange two ingredients and the dish is prepared using those ingredients. Later, it is put in the group for guessing. It is a fun way to  engage with like minded individuals. I was paired with Mayuri Patel. She is a versatile cook  whom I have closely seen in my blogging journey. I discussed about my plan to prepare kohlrabi stir fry and she gave me kohlrabi and urad dal as the secret ingredients. Mayuri Patel wanted to make Methi Corn Malai and I suggested jaggery and cumin accordingly. It is something which my children will relish, will be making it soon. 

    kohlrabi stir fry kohlrabi stir fry

    If you ever make Kohrabi Stir Fry  in your kitchen, take a picture and tag @foodiejayashree on Instagram or evergreendishes on Facebook.  Until next time, Happy Cooking ! Be happy and cheerful. 

  • Fresh Fenugreek salad | Hasi menthe kosambri

    Fresh Fenugreek salad | Hasi menthe kosambri

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    Fresh Fenugreek salad is a simple, healthy and tasty salad. It pairs well with jowar roti. It is commonly called as Hasi Menthe Kosambri in Kannada.

    Hasi Menthe is the Kannada word which translates as raw fenugreek leaves and kosambri refers to a salad.

    In North Karnataka, a variety of dishes are served with jowar roti. Chutney, palya, kossambri and not mention the various podis. It is one such food the people of the region enjoy. Menthe kosambri is a simple, rustic yet tasty to the core. Now, one need not wonder if the recipe is of any use. If you do not make jowar roti, you can serve it with chaapthi. The best thing is it can be eaten as a snack too, add a few cherry tomatoes, top with nuts and a salad bowl packed with nutrients is ready.

    I was amazed when I read the numerous benefits of fenugreek leaves. It is rich in nutrients as Folic acid, Vitamin A, B, K and C. It also contains riboflavin and niacin. The fibre helps in flushing out the toxins from the body. It also helps in treating gastritis and indigestion. Fenugreek leaves are one of the richest source of  Vitamin K.  It is heart friendly. It is rich in antioxidants. They help in proper functioning of the kidney. It helps in controlling cholesterol which may result in stroke, high blood pressure and heart failure.

    Ways to serve the salad :

    • It tastes great with millet flat bread. It is quite common to pair it with jowar roti along with a sabzi and chutney.
    • It pairs well with khichdi along with pickle
    • It can also be used as a side dish with any meal.

     

    fresh fenugreek salad
    platter of green salad

    What goes in the salad ?

    • Fenugreek leaves : Use fresh leaves. Use only the leaves, discard the stem. Use whole leaves in salad. Wash them and put them in a colander for sometime. The long fenugreek leaves are ideal for salads.
    • Onion : Chop it finely.
    • Tomato : chop it finely.
    • Cucumber : wash well and cut into bits.
    • Peanuts : Roast and discard the skin. Grind coarsely.
    • Salt : to taste
    • Pepper powder: for that spicy kick
    • lemon juice : to balance all flavours

    How to assemble :

    Put all the ingredients in a bowl and toss them

    You may add cherry tomatoes, grated cheese and a splash of olive oil. Be creative with your choices.

     

    Other  kind of salad recipes :

    kidney bean and corn salad
    kidney bean and corn salad

    watermelon rind salad
    watermelon rind salad

     

    Print Recipe

    fresh fenugreek salad
    Evergreendishesdev

    Fresh Fenugreek Salad

    5 from 8 votes
    Fenugreek leaves salad is a simple, easy to make salad. It tastes good with jowar roti.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Total Time 15 minutes
    Servings: 4 people
    Course: lunch, mid-day snack
    Cuisine: Indian, karnataka
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 cup fenugreek leaves
    • 1 onion
    • 1 cucumber
    • 1 tomato
    • salt
    • pepper powder
    • lemon juice
    • 1 teaspoon roasted peanut coarsely powdered

    Equipment

    • 4 small bowl
    • 1 big bowl
    • 1 serving spoon
    • 1 colander

    Method
     

    1. Wash the greens and keep it aside. Refer tips below on using it.
    2. Cut onion, cucumber and tomato into small pieces.
    3. In a bowl add the ingredients and toss them.
    4. Serve it fresh.

    Notes

    Use fresh fenugreek leaves. Use only the leaves, discard the stems. Whole leaves do not taste bitter, hence whole leaves are used after washing and drying them on a colander.
    Add salt just before serving.
    Do not skip on lemon juice, it lends a good taste to it. 

    About the event :

    Sending this to, ” Greens on My Plate” at Shhh Cooking Secretly. The theme for the month of August was was suggested by Seema Doraiswamy Sriram. Seema has used Asian greens to make a tasty  Gailan Stirfry.

    My partner was Aruna Saras Chandra. As the salad fits the theme, I requested to give the ingreedients accordingly. She suggested pepper and lemon juice. Aruna made Gongura Pachadi with cumin and fenugreek seed, the secret ingredients I had given

    shhh cooking secretly

    About the event :

    An old post was updated with better content. Sending it to Foodies_Redoing Old Post No 142, a fortnightly event. I am joining after a break for sometime.

    Pin it for later :

    fresh fenugreek salad
    fresh fenugreek salad                                                                                                                                                                              If you ever make Fresh Fenugreek Salad in your kitchen, 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!

     

     

  • Tri-colour stir fry for Independence Day

    Tri-colour stir fry for Independence Day

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    Tricolour Stir Fry is a simple yet tasty accompaniment with chapati or pulka. It is a no onion garlic recipe.

    It’s that time of the year again when we rejoice and our hearts bow down to the warriors of the country. India celebrates the 76th year of Independence. It was after a long struggle India was declared an independent nation, free from the British rule.

    Be proud of your country. It’s the duty of every citizen to safeguard the hard-won freedom.

    I was wondering what I could post for the Independence Day, and soon I decided it would be a simple yet flavoursome dish which can be easily prepared in the busy mornings. It pairs well with chapati or Phulka. It is ideal to pack in the lunch box too.

    Since it is made as an Independence Day Special dish, I have used beans, capsicum and green peas for the green colour. Carrot represents the green colour, and potato represents the white colour. It is a no onion garlic stir fry.

    tri-colour stir fry
    tri-colour stir fry

    I often make mixed vegetable at home. It is one way  assorted  vegetables are served to all members. Here are some of the other recipes shared earlier : Bengali Mixed Vegetable, Rajasthani Vegetable Curry, Kerala Aviyal

    What goes in the tri-colour stir fry?

    The vegetables used for saffron colour is carror. Beans, capsicum and green peas to represent the green colour. Potato, peeled and cut into pieces is used for the white colour. Along with it cashewnut is also used.

    • Beans cut into long strips
    • Carrot : cut into lone inch long strips.
    • Capsicum : cut into long strips.
    • Potato : It is peeled and cut in the similar way.
    • Green peas: I have used the fresh ones
    •  Cashew : Take a handful of cashew and soak them for 15 minutes.
    • Coriander, green chillies, ginger and cumin are made into a paste.
    • Oil : Any neutral cooking oil
    • Asafoetida
    • Turmeric powder
    • Cumin : a pinch for the seasoning
    • Salt to taste
    • Lemon juice to balance the flavours

    The other Independent Day recipes shared earlier are : 

     

    Tri-colour pulav
    Tri-colour pulav

     

    tri-colour idli
    tri-colour idli

    Why should you make Tricolour Stir Fry?

    1. To celebrate national day.
    2. To use the leftover vegetables in the refrigerator.
    3. If your children are fussy eaters, it is a good way to feed varied vegetables.
    4. When you need something different, from the usual cooking.
    5. To add different vegetables in the daily diet.

     

    Print Recipe

    tri-colour stir fry
    Evergreendishesdev

    Tri-colour Stir Fry

    5 from 4 votes
    Tri-colour stir fry is a simple yet tasty stir fry. It pairs with chapathi or phulka.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings: 4 people
    Course: dinner ideas, lunch, Main Course
    Cuisine: Indian
    Ingredients Equipment Method

    Ingredients
      

    • 2 cups beans cut into thin of1 inch long
    • 1.25 cup carrot cut into thin strips of one inch long
    • 1 capsicum
    • 1 potato peeled and cut similarly
    • 1/4 cup green peas
    • 1/4 cup cashew soak for 15 minutes
    To be made into a paste :
    • 1/4 cup coriander
    • 5 green chilli
    • 1/2 inch ginger
    • 1/2 teaspoon cumin
    For seasoning :
    • 2 tablespoon oil
    • 1/4 teaspoon cumin
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    Other ingredients:
    • salt
    • 1/2 lemon

    Equipment

    • 4 4 bowls
    • 2 plates
    • 1 kadai
    • 1 long spoon

    Method
     

    1. Soak cashew for fifteen to twenty minutes. Make a paste of the mentioned ingredients above.
    2. Cut the vegetables and keep them aside. I have cut into one inch long, neither too thick nor thin. The potatoes are peeled here to give the desired white colour.
    3. Take oil in a pan, add cumin. As it sizzles, put beans followed by carrot, potato, capsicum and green peas. Lastly, put the soaked cashew into it. Cover a lid with some water over it, it hastens the cooking process.
    4. Allow them to cook for sometime
    5. Put salt. Add the prepared paste to it. Mix well and remove it after heating it for two minutes on a low flame.
    6. Finally, add lemon juice to it.

    Pin it for later :

    tri-colour stir fry
    tri-colour stir fry

    Wishing all a very happy Independence Day ! If you ever make Tri-Colour Stir Fry  in your kitchen, 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!

     

  • Olan Recipe | Kerala Sadya Recipe

    Olan Recipe | Kerala Sadya Recipe

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    Olan is a traditional dish from Kerala cuisine. It is a part of the sadya menu. Olan recipe is easy to make and pretty straight forward.

    Onam is celebrated from Aug 20th to 29 th this year. It is an annual harvest festival celebrated throughout India. It is the official festival of Kerala. The whole state is decorated during this  period and many cultural events are held.

    Onam sadya is an elaborate menu prepared as offering on the festive day. It consists of at least 26 dishes. Some of them are ada payasam, thoran,  aviyal, pachadi, inji thayir, rice,  kozambu, pulissery,  olan, paal payasam  and banana chips. are some of the dishes. Olan is prepared using ash gourd, red cow peas and coconut milk. For the uninitiated, ash gourd is also known as white gourd, wax gourd and winter melon. It is native to South Asia. In Kannada, we call it as budhakumbalakayi.

    I have extracted the coconut milk at home, so I could easily make the thick and thin milk. Two cups of fresh grated coconut yielded 200 ml of thick milk and 240 ml of thin milk.

    olan

    What ingredients are used in Olan ?

    • Fresh coconut: We need quite a lot of fresh grated coconut. Kerala recipes call for coconut in most recipes. Coconut milk is extracted by grinding and straining it., The thick and thin milk has to be kept separately. At first the thin milk is added and later the thick milk is added. Do not cook for a long time after adding thick milk.
    •  Ash gourd : Remove the skin and cut it into cubes.
    • Lobia: Soak them overnight
    • Green chilli
    • curry leaves
    • Coconut oil : Coconut oil is the preferred oil in this cuisine.
    • Mustard
    • Asafoetida

     

     

    The other recipes using ash  gourd shared earlier are

     

    dum root halwa
    dum root halwa

    majjige

    Print Recipe

    Kerala Olan

    Olan is a traditional dish from Kerala cuisine. It is a part of the sadya menu. Olan pairs well with hot steamed rice.
    Print Recipe
    Ingredients Method Notes

    Ingredients
      

    • 2 cups of grated coconut
    • 250 grams ash gourd
    • 1/3 cup lobia
    • 2 green chilli
    • curry leaves
    • For the seasoning :
    • 2 teaspoon coconut oil
    • 1/4 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1 green chilli
    • a few curry leaves

    Method
     

    1. Soak the red cow peas overnight.
    2. Put the grated coconut in  a cup of warm water and keep it aside for half an hour.
    3. Grind it and make a puree. Extract the puree. Keep the thick milk aside.
    4. Add half a glass of  water and grind it again. Extract and repeat the process, this is the thin milk. We will be using the thin milk in the beginning.
    5. Peel the ash gourd skin and cut into cubes. Be careful as you remove the hard skin, lest you hurt yourself.
    6. Cook the cow pea for one whistle in the pressure cooker.
    7. In a pan, put the ash gourd pieces, boiled cow pea, thin coconut milk and boil on a medium flame. Add curry leaves and green chilli to it.
    8. Once the ash gourd is tender, add the thick coconut milk to it. Put salt. Cook for a minute and turn off the stove.
    9. Make seasoning with coconut oil and pour it.
    10. Olan is ready to serve.

    Notes

    White cow pea may be used instead of the red one.
    Do not overcook the cow pea or the ash gourd.
    You can use store bought coconut milk.
    Coconut oil is commonly used in the preparation of Kerala dishes. You can use any neutral oil.
    Do not cook for long time after adding the thick coconut milk. 

    About the event :

    Sending this to the Sadya theme at Shhh Secretly Cooking group. The theme was suggested by Priya Vijayakrishnan. She has prepared Vendakkai Pachadi, an  essential of the sadya menu.  It is easy to prepare and makes a good accompaniment.

    I was paired with Seema Doraiswamy of Mildly Indian. Seema gave me green chillies and coconut I have made olan. With the asafoetida and curry leaves I had shared, Seema has made Mambazha Pachadi, a dish made with ripe mango. I have bookmarked her Madhura Curry to make sometime.

    shhh cooking secretly

    Pin it for later :

    kerala olan recipe
    kerala olan recipe

    I hope you liked the Onam Sadya recipe. If you ever make Olan in your kitchen, take a picture and tag @foodiejayashree on Instagram or evergreendishes on Facebook.  Until next time, Happy Cooking ! Be happy and cheerful.

  • Stuffed Brinjal / Enne Badanekayi

    Stuffed Brinjal / Enne Badanekayi

    Jump to Recipe Print Recipe

    Stuffed Brinjal aka Enne Badanekayi is a popular dish from North Karnataka. Small sized brinjals  stuffed with a prepared mixture of coconut and other spices is cooked  to make a delectable accompaniment. It is usually paired with millets flatbread as jowar or bajra.

    Stuffed Brinjal is prepared in various ways. Every region of Karnataka  has its own way of making, a slight variation in the ingredients. Few people add sambar masala to the stuffing while a few others make it sans onion.

    About brinjal :

    Brinjal is a n Indian crop. The scientific name of brinjal is Solanum Melongena. It is also known as egg plant and aubergine. It is a good source of minerals and vitamins.

    Today, I am sharing the recipe which I often make at home.

    Stuffed Brinjal / Enne badanekayi is a popular accompaniment from South India. It pairs well with chapathi or jowar roti.
    Here are a few pointers to remember while cooking the brinjals :
    1. Use small size brinjals.
    2. Once you decide to make it, buy fresh ones and prepare the dish.
    3. Do not add water while cooking. Allow it to cook on a low flame. It is called as Enne Badanekaye in Kannada for a reason, it is stuffed and cooked in oil.
    To all the brinjal 🍆 lovers,

    Ingredients :

    • 1/4 kg brinjal

    For the stuffing :

    • 2 tbsp coconut
    • Coriander leaves
    • 1teaspoon chili powder
    • 1 tablespoon roasted peanut
    • 1 teaspoon cumin
    • 1 teaspoon sesame seed
    • 1 onion
    • salt

    For the seasoning :

    • 3 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder

    Method:

    Grind all the ingredients together for stuffing except onion. Remove it in a bowl.
    Cut onion finely. Mix it in the stuffing.
    Slit the brinjal on top on all the four sides.
    Put the stuffing in it, the remaining can be used fir the gravy later.
    Make seasoning, put the stuffed brinjal in it, cover and let them cook. They should be tender.
    Put the remaining stuffing in it along with some water.
    Let cook for sometime.
    Stuffed Brinjal is ready to serve.
    May be an image of food
    The other variety of dish I often prepare at home is simple yet flavoursome.
    stuffed brinjal

    Evergreendishesdev

    Stuffed Brinjal

    5 from 3 votes
    Stuffed Brinjal is a signature dish of karnataka cuisine. It pairs well with chapathi or jowar roti.
    Print Recipe
    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    Course: lunch
    Cuisine: karnataka
    Ingredients Equipment Method

    Ingredients
      

    • /4 kg brinjal
    • For the stuffing :
    • 2 tbsp coconut
    • Coriander leaves
    • 1 teaspoon chili powder
    • 1 tablespoon roasted peanut
    • 1 teaspoon cumin
    • 1 teaspoon sesame seed
    • 1 onion
    • salt
    • For the seasoning :
    • 3 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder

    Equipment

    • 1 pan
    • 1 spatula
    • 2 bowls
    • 1 tablespoon
    • 1 lid

    Method
     

    1. Grind all the ingredients together for stuffing except onion. Remove it in a bowl.
    2. Cut onion finely. Mix it in the stuffing.
    3. Slit the brinjal on top on all the four sides.
    4. Put the stuffing in it, the remaining can be used fir the gravy later.
    5. Make seasoning, put the stuffed brinjal in it, cover and let them cook. They should be tender.
    6. Put the remaining stuffing in it along with some water.
    7. Let cook for sometime.
    8. Stuffed Brinjal is ready to serve.

    If you ever make Stuffed Brinjal  in your kitchen, 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!

  • Mango Sago Pudding | Tropical dessert

    Mango Sago Pudding | Tropical dessert

    Mango Sago Pudding is a tasty, delectable sweet.  It is a good tropical dessert.  The beginning of the mango season starts usually with aamras and ends with a dessert as days pass by. 

    If you are looking for a good dessert, I suggest you to try this one. It is an easy to make, tasty sweet dish without any added sugar. 

    mango sago pudding
    mango sago pudding

     

    Ingredients :

    • 1 mango
    • 1/2 litre milk
    • 1/3 cup sago pearls
    • 4 cashews
    • 8 raisins
    • 1/4 teaspoon cardamom powder
    • a pinch of saffron

    Method :

    • Soak the sago pearls for an hour.
    • Wash the mango, cut into cubes and make a puree. 
    • Put the milk in a thick bottom pan. Take a tablespoon of milk and soak saffron.
    • Once the milk boils,  put the sago pearls to it and let it cook for a while. The sago pearls turn translucent on proper cooking. 
    • Add cashew pieces and raisins. Put the soaked saffron to it.
    • Let cook for sometime. Switch off the gas, let it cool.
    • Put the mango puree to it. Mix it, chill and serve.

    Take a tip :  

    • Soaking the sago pearls facilitates proper and quick cooking. 
    • You may add a few pieces of mango as topping.
    • Serve chilled.

    Other mango recipes you may like to check out : mango pannacotta, mango sheera, aam ki launji 

    About the event :

    Sending this to the Mango theme at Shhh Secretly Cooking Challenge. The theme was suggested by Anu Kollon of Ente Thattukada and she has made refreshing mango lassi. 

    Here, we are paired as partners and cook after discussing the secret ingredients. 

    I was paired with Sasmita. The secret ingredients given to me were milk and cardamom powder and I have made this dessert. Sasmita made mango chilli mojito with the secret ingredients, chilli and mango given.

    shhh cooking secretly

     

     

    Here is the video you can take a look

    Evergreendishesdev

    Mango Sago Pudding

    Mango Sago Pudding is a delectable sweet treat made with mango and sago pearls. A simple yet satisfying dessert to make during summer.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Soaking time 1 hour
    Servings: 4 small servings
    Course: Dessert
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 mango
    • 1/2 litre milk
    • 1/3 cup sago pearls
    • 4 cashews
    • 8 raisins
    • 1/4 teaspoon cardamom powder
    • a pinch of saffron

    Method
     

    1. Soak the sago pearls for an hour.
    2. Wash the mango, cut into cubes and make a puree.
    3. Put the milk in a thick bottom pan. Take a tablespoon of milk and soak saffron.
    4. Once the milk boils,  put the sago pearls to it and let it cook for a while. The sago pearls turn translucent on proper cooking.
    5. Add cashew pieces and raisins. Put the soaked saffron to it.
    6. Let cook for sometime. Switch off the gas, let it cool.
    7. Put the mango puree to it. Mix it, chill and serve.

    Notes

    • Soaking the sago pearls facilitates proper and quick cooking.
    • You may add a few pieces of mango as topping.
    • Serve chilled.

    Before the mango season ends,  make sure you  store some for  the next two months. Take a good mango, wash and cut into slices. Put it in a freezer friendly container and use it later.

    If you ever make Mango Sago Pudding   in your kitchen, 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! 

    Pin it for later

    mango sago pudding
    mango sago pudding

     

     

  • Green Potato Curry | easy lunch ideas

    Green Potato Curry | easy lunch ideas

    Green Potato  Curry is a tasty, easy to make  accompaniment. It pairs well with chapathi or phulka. It needs a few  ingredients and most of them are available at  home. 

    Potato is versatile to use and saves the day umppteen times. Either, when I am in a hurry or the stock of vegetables is exhausted, the humble potato finds a place in the menu. Thus, I have learnt to create many kinds of dishes with it. I have earlier shared alu matar, alu , methi aloo and dum aloo. 

    Here are a few myths of humble potato debunked : 

    1.Potatoes are  whole lot of fat. The truth is it depends on the way potato is cooked. If potatoes are consumed as finger chips, they contain fat and not good for the overall health. But, a potato by itself is rich in carbohydrates and fiber. 

    2. Potatoes make me fat. No, cook it in the right way, either boil them or saute in a little oil. Consume it in moderation. 

    3. Potatoes are high in calories. This is not true again. An alu partha has more calories than a dry potato sabzi. A bowl of finger chips is also higher in calories than potato wedges made in the air fryer.. Thus, it also depends on the way the food is cooked and served. 

    Green Potato Curry

    Other potato recipes shared earlier are : 

    Why should you make green potato curry ?

    • It is easy to prepare.
    • It makes a good accompaniment for lunch or dinner.
    • It is ideal to pack in the lunch box.
    • Green potato curry is ideal when you need something varied to serve. 
    • I have given a few more options that you can try it.  

    Green Potato Curry Recipe : 

    Ingredients:

    • 1/2 kg potato
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 1/4 teaspoon turmeric powder
    • 1/4 teaspoon asafoetida
    • 1 onion
    • 1/2 cup coriander leaves
    • 5 green chillies
    • 1/2 inch ginger
    • 4 clove garlic
    • 1 clove
    • 1 cardamom
    • 1 clove
    • salt to taste
    • 1 tablespoon roasted gram (putani) powdered

      Method :

    • Boil the potato, you can cook them in the pressure cooker until three whistles. Let the pressure release by itself.
    • Grind coriander leaves, green chilli, ginger, garlic, cloves, cardamom
    • Take oil, add cumin, turmeric powder and asafoetida. Then saute onion. Put the paste,
    • Peel the skin and cut the potato into cubes.
    • Add water to it. Put the potato pieces, let cook for some time. Then add gram dal powder and cook for a minute.

    Take a tip: 

    • The potato are washed and kept in the pressure cooker to cook. If you keep the whole potato, cook it for three whistles. If you are cutting them into half, then switch off the stove at two whistles.The potatoes will turn mushy.
    • Use green chillies accordingly, the chillies used were not spicy. 
    • Use a little  gram flour if you do not have dahlia.
    • For a different version of this sabji, add a few mint leaves along with coriander, green chilli, ginger and garlic. Avpid adding cardamom and clove to it.
    • Making green potato curry is a breeze if you have boiled potato. 

    Recently, I wrote an article on Fenugreek for Ordtist.com. Do check it out. 

    Green Potato Curry

    Green Potato Curry

    5 from 4 votes
    Green potato curry is a tasty and easy to make accompaniment. It is ideal to pack in the lunch box.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 10 minutes
    Total Time 25 minutes
    Course: lunch box, lunch ideas, Main Course
    Cuisine: south india
    Ingredients Method Notes

    Ingredients
      

    • 1/2 kg potato
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 1/4 teaspoon turmeric powder
    • 1/4 teaspoon asafoetida
    • 1 onion
    • 1/2 cup coriander leaves
    • 5 green chillies
    • 1/2 inch ginger
    • 4 clove garlic
    • 1 clove
    • 1 cardamom
    • 1 clove
    • salt to taste
    • 1 tablespoon roasted gram putani powdered

    Method
     

    1. Boil the potato, you can cook them in the pressure cooker until three whistles. Let the pressure release by itself.
    2. Grind coriander leaves, green chilli, ginger, garlic, cloves, cardamom
    3. Take oil, add cumin, turmeric powder and asafoetida. Then saute onion. Put the paste,
    4. Peel the skin and cut the potato into cubes.
    5. Add water to it. Put the potato pieces, let cook for some time. Then add gram dal powder and cook for a minute.

    Notes

    • The potato are washed and kept in the pressure cooker to cook. If you keep the whole potato, cook it for three whistles. If you are cutting them into half, then switch off the stove at two whistles.The potatoes will turn mushy.
    • Use green chillies accordingly, the chillies used were not spicy. 
    • Use a little  gram flour if you do not have dahlia.
    • For a different version of this sabji, add a few mint leaves along with coriander, green chilli, ginger and garlic. Avpid adding cardamom and clove to it.
    • Making green potato curry is a breeze if you have boiled potato. 

    If you ever make Green Potato Curry in your kitchen, 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! Until next time, happy cooking!

    Pn it for later :

    green potato curry
    green potato curry
  • Maddur Vada Recipe

    Maddur Vada Recipe

    Jump to Recipe

    Maddur Vada is a popular savoury snack from South India. It makes a good evening snack. Made with a lot of onions, it is crispy on the ouside and soft inside. It makes a good tea time snack. 

    The very name of Maddur Vada is nostalgic. The long journey by train, the delicious aroma and the  loud noise of the vendors with a box full of  fried snacks and the ride which we looked forward to a lot of fun and frolic brings back many memories.

    A train journey from Bangalore to Mysore is incomplete without maddur vada.  Maddur is a small town 80 kliometers away from Bangalore. It is in between Bangalore and Mysore and popular for the tasty vadas. Passenger travelling enroute look forward to these crispy vadas during the journey.

    Maddur Vada is an hundred year old snack and has an interesting history. Ramachandra Budhya, owner of Vegetarian Refreshment Rooms had a tea stall at Maddur railway station. He sold idli, vada and pakoras along with tea and coffee. One day, in the year 1917, he was late in making vadas and it was time for the train to arrive. Soon, he created a fried snack with onion and a few other ingredients to serve for the passengers. It was loved by all  and the rest is history. The demand for Maddur Vada increased day by day and it turned into a big business for him. 

    It is believed that Maharajas of the palace loved these crispy vadas and usually had a large container served to them. The snack belongs to all the people of Maddur and is called as Maddur Vada. 

    maddur vada

    Maddur Vada Recipe : 

    Ingredients :

    • 1 onion
    • handful of coriander
    • a few curry leaves
    • 2 green chilli
    • 1/2 inch ginger
    • salt
    • 1/2 cup rice flour
    • 1/4 cup all purpose flour
    • 1/4 cup semolina ( chiroti rawa)
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 1 teaspoon sesame
    • 1/4 cup water for kneading
    • oil for frying

      Method :


      1. Cut the onion finely.
      2. Grind green chilli and ginger together.
      3. Chop coriander and curry leaves.
      4. In a wide bowl, add onion, ginger chilli paste, coriander, curry leaves along with salt and leave iit aside for ten minutes.
      5. Add rice flour, semolina and purpose flour to it. Mix well.
      6.Heat a tablespoon of oil and put it in the flour. Rub it well.
      7. Use little water to make a stiff dough. Keep it covered for fifteen minutes.
      8. Take a plastic sheet. Make small ball of the dough and pat them into a circle of medium thickness.
      9. Heat oil in a pan. Once it is hot, slowly slide in one or two, depending on the size of the wok.
      10. Deep fry on a medium flame to a golden colour.
      11. Remove and put it aside. Repeat for the rest of the dough.

    Take a tip :

    • Use the same measurements given above for good results.
    • Do not skip onions, it lends a good  taste to the dish. 
    • Chiroti rawa is fine quality semolina, you can get it in any departmental stores. It is usually used to make sweet polis.

    A few other fried snacks we often like to indulge are : 

    Print Recipe

    Maddur Vada

    5 from 9 votes
    Maddur Vada is a tasty savoury snack from South India. It is ideal to serve with tea.
    Print Recipe
    Prep Time 20 minutes
    Cook Time 30 minutes
    20 minutes
    Total Time 1 hour 9 minutes
    Course: evening snacks
    Cuisine: Indian
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 onion
    • handful of coriander
    • a few curry leaves
    • 2 green chilli
    • 1/2 inch ginger
    • salt
    • 1/2 cup rice flour
    • 1/4 cup all purpose flour
    • 1/4 cup semolina chiroti rawa
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 1 teaspoon sesame
    • 1/4 cup water for kneading
    • oil for frying

    Equipment

    • 1 bowl
    • 1 wok
    • 1 slotted ladle
    • 1 plate
    • plastic sheet

    Method
     

    1. Cut the onion finely.
    2. Grind green chilli and ginger together.
    3. Chop coriander and curry leaves.
    4. In a wide bowl, add onion, ginger chilli paste, coriander, curry leaves along with salt and leave iit aside for ten minutes.
    5. Add rice flour, semolina and purpose flour to it. Mix well.
    6. 6.Heat a tablespoon of oil and put it in the flour. Rub it well.
    7. Use little water to make a stiff dough. Keep it covered for fifteen minutes.
    8. Take a plastic sheet. Make small ball of the dough and pat them into a circle of medium thickness.
    9. Heat oil in a pan. Once it is hot, slowly slide in one or two, depending on the size of the wok.
    10. Deep fry on a medium flame to a golden colour.
    11. Remove and put it aside. Repeat for the rest of the dough.

    Notes

    Use the same measurements given above for good results.
    Do not skip onions, it lends a good  taste to the dish. 
    Chiroti rawa is fine quality semolina, we can get it in any departmental stores. It is usually used to make sweet polis.

    About the event : 

    This month at Shhh Secretly Cooking Challenge, Seema Doraiswamy suggested to make Railway recipes.It was something nostalgic, many came up with what they usually carried and some created recipes available at the railway station. Seema has made  aloo curry and I have bookmarked it to try soon. 

    Maddur Vada was in my mind since a long time. I requested my partner Preethi to give ingredients accordingly.  She had given me salt  and semolina.  Preethi thought of making tasty masala puri and the ingredients I suggested were kasuri methi and sesame seeds. The pictures of dishes are shared in the group and ingredients are later guessed by the other members in the group. 

    shhh cooking secretly

    Pin it for later :

    maddur vada
    maddur vada

    If you ever make Maddur Vada  in your kitchen, 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! Until next time, happy cooking

  • Grapes Shot | Summer treats

    Grapes Shot | Summer treats

    Jump to Recipe Print Recipe

    Grapes Shot is a refreshing summer drink with Indian twist. Here is the recipe to make it easily at home. 

    Summer brings the juiciest of  fruits, grapes is one of them. The grapes we found this year were extremely sweet and refreshing. 

    One such summer drink we often enjoy is the grapes shot. It is refreshing and ideal to serve as a mid-day drink. 

    What is a shot ?

    Shot  or shooter is a small size of mixed drink usually consumed in one go. It is made of different kinds with alcoholic and non-alcoholic drinks. 

    Nutrients in  grapes :

     Grapes are  rich in nutrients and anti-oxidants. They are  a good source of Vitamin B6, Vitamin C, Copper, Vitamin K and fiber. It is ideal in weight management. It also helps in preventing constipation. It may protect diabetes and help in controlling blood sugar. 

    Chemical infected : 

    I have read many times the grapes should be washed well before consuming. They have the highest pesticide sprayed on them. Wash them in warm water with salt. Keep it aside for sometime, rub them well, clear the water a couple of times and then use them. 

    Storing of grapes :

    Grapes can be stored for a week in the refrigerator. Make sure you pat them dry on a soft cloth before putting them in. 

     

    Fruits v/s Fruit juices: 

    It is always good to eat whole fruits rather juice. They are filling and provide more nutrients to the body. Ultimately, it is seasonal fruits which should be consumed often and in larger quantities than juices.

    grapes shot
    grapes shot

    Grapes Shot Recipe 

    Ingredients :

    • 2 cup green grapes
    • 1/4 teaspoon black salt
    • 1/4 teaspoon pepper powder
    • a few ice cubes

    Method:

    • Wash and pat dry the grapes.
    • In a blender, put the grapes and a few ice cubes, give a blitz.
    • Now, add black salt and pepper powder to it. Blend it once more and pour in the glass.
    • Grapes shot is ready to serve.

    How to serve : 

    Shots is usually served in small glasses. Rub the rim with lemon juice and dip in a little salt. It gives a good look and a nice taste to it. 

    Take a tip :

    • Black grapes can also be used.
    • Sugar may be added, it depends on the sweetness of the fruit. I have not added here. 
    • Do not add water, shots is generally thick in consistency.

    About the event:

    Sending this to Healthy Summer Drinks at Shhh Secretly Cooking Challenge group. The theme was suggested by Sasmita Sahoo Samanta. I loved her drink Sabja Lemonade , which I have bookmarked to make in the near future. 

    Here, we are paired and the partners exchange secret ingredients. The dish is prepared as per the theme and shared in the group. My partner was Kalyani. She has made a refreshing Saunf Sherbet with the secret ingredients saunf and chaat masala. I was given pepper and kala namak, my contribution is grapes shot. 

     

    Evergreendishesdev

    Grapes Shot Recipe

    5 from 14 votes
    Grapes shot is a tasty, refreshing drink.
    Print Recipe
    Course: appetisers
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 2 cup green grapes
    • 1 /4 teaspoon black salt
    • 1/4 teaspoon pepper powder
    • a few ice cubes

    Method
     

    1. Wash and pat dry the grapes.
    2. In a blender, put the grapes and a few ice cubes, give a blitz.
    3. Now, add black salt and pepper powder to it. Blend it once more and pour in the glass.
    4. Grapes shot is ready to serve.

    Notes

    Take a tip :
    Black grapes can also be used.
    Sugar may be added, it depends on the sweetness of the fruit.
    Do not add water, shots is generally thick in consistency.
    grapes shot
    Grapes shot

    If you ever make Grapes Shots  in your kitchen, 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! Until next time, happy cooking ! 

     

  • Oats Dosa | recipes with oats

    Oats Dosa | recipes with oats

    Jump to Recipe Print Recipe Oats Dosa is a tasty and healthy dosa. It is ideal to serve for breakfast. After the oats idli recipe, here is the oats dosa recipe. It is an easy to make breakfast as the batter needs little or no fermentation. Once, the ingredients are soaked for a couple of hours, the batter is prepared and then made into thin crepes. You can serve with coconut chutney or any curry you like. Being a South Indian, idli and dosa are often prepared at home. The other kind of dosa recipes shared earlier are : Ragi Dosa, Rawa Dosa, Masala Dosa. Some unique kind of dosa to look for are watermelon rind dosa,  quinoa dosa, masoor dal dosa. Oats is versatile to use. It can be used in the preparation of many kind of dishes.  Here, it makes a good replacement for rice which is normally used. The other kind of oats recipes are oats idli, oats khichdi, oats peanut ladoo

    Why should you make oats dosa ?

    • Oats dosa is easy to prepare. You can soak it overnight, grind it early in the morning and keep aside for an hour. It can be made instantly too.
    • The dosa has goodness of oats and lentils in it. It is good source of proteins and fiber. It is filling and easy to prepare as it needs no fermentation.
    • Oats dosa for weight loss. It has no rice in it. Moreover, you can prepare them with a meagre quantity of oil.
    • Oats dosa for people with diabetes.
    • Oats dosa for all the oats lovers out there. When you are bored of the porridge, make this one.
    oats dosa
    Oats dosa

    Oats Dosa Recipe

    Ingredients :

    To soak :

    • 1 cup oats
    • 1/4 cup urad dal
    • 1/4 cup masoor dal
    • 1/4 cup bengal gram
    • 1/4 cup moong dal
    • 1 teaspoon fenugreek
    • water

      To make dosa:

    • prepared batter
    • salt
    • oil

      Method :

    • Take the lentils, rinse them in water and soak. Add oats to it and keep it covered for five hours or overnight.
    • Grind them together to a batter.
    • Add salt to it and keep it aside for one hour.
    • Heat a skillet, take a ladleful of batter, pour it and spread in concentric circle.Put some oil over it. Allow it to cook for sometime.
    • Once it is golden in colour, flip it and cook on the other  side. Oats dosa is ready to serve. You can use any chutney with

    Take a tip :

    • You can add two dry red chilli and half teaspoon of cumin while grinding the batter.
    • The dosa can be made instantly but I prefer to keep it aside for an hour. It gives a good taste and in the meantime, I prepare chutney and other dishes.
    • Ghee may be used along with oil to drizzle over the dosa.

    Oats Dosa

    Oats Dosa is made using oats and lentils. It is an easy to make, tasty and filling breakfast. Serve it with any kind of chutney.
    Print Recipe
    Ingredients Equipment Method Notes

    Ingredients
      

    • To soak :
    • 1 cup oats
    • 1/4 cup urad dal
    • 1/4 cup masoor dal
    • 1/4 cup bengal gram
    • 1/4 cup moong dal
    • 1 teaspoon fenugreek
    • water
    • To make dosa:
    • prepared batter
    • salt
    • oil

    Equipment

    • 2 bowls
    • 1 skillet
    • 1 ladle
    • 1 spatula
    • 1 small bowl
    • 1 small spoon
    • 1 plate

    Method
     

    1. Take the lentils, rinse them in water and soak. Add oats to it and keep it covered for five hours or overnight.
    2. Grind them together to a batter.
    3. Add salt to it and keep it aside for one hour.
    4. Heat a skillet, take a ladleful of batter, pour it and spread in concentric circle.Put some oil over it. Allow it to cook for sometime.
    5. Once it is golden in colour, flip it and cook on the other  side. Oats dosa is ready to serve. You can use any chutney with

    Notes

    You can add two dry red chilli and half teaspoon of cumin while grinding the batter. 
    The dosa can be made instantly but I prefer to keep it aside for an hour. It gives a good taste and in the meantime, I prepare chutney and other dishes. 
    Ghee may be used along with oil to drizzle over the dosa. 
      A few other recipes with oats are : Strawberry, Apple and Oats Crumble by Maria, Baked Oatmeal Cups by Seema, Banana Peanut butter Smoothie by Mayuri

     Pin it for later :

    oats dosa
    oats dosa
    If you ever make Oats Dosa in your kitchen, 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! Until next time, happy cooking !