Evergreendishes

Author: Evergreendishesdev

  • Roasted paneer slabs/bread roll in steps

    Roasted paneer slabs/bread roll in steps

    Roasted paneer slabs/ bread roll in steps. Easy to make snack for evenings. Paneer stuffed bread rolls are roasted on a skillet.

    Bread rolls are one of the favourite snacks that has been relished by all. The bread is stuffed with a filling that is prepared, rolled , sealed and deep fried. But here, it is shallow fried, thus a guilt free snack. (more…)

  • Sesame Rice/ how to make sesame rice

    Sesame Rice/ how to make sesame rice

     Sesame rice is a flavourful dish which can be prepared during weekends or for a quick lunch. It is ideal during festivities since it has no onion or garlic in it.

    The ingredients needed  to prepare sesame rice are few and mostly found in all kitchen shelves. Roasting and grinding of ingredients are the only other tasks involved here.

    A few other varieties of traditional rice dishes  kempu chitranna, bisebelebath

    sesame rice
    sesame rice

    Let’s get cooking Sesame Rice

    Ingredients:

    • 1 cup rice
    • 2 tablespoon sesame seeds
    • 3-4 dry red chillies
    • 1 teaspoon urad dal (black gram dal)
    • 2 tablespoon oil
    • 5 cashew nuts
    • 1 teaspoon ghee
    • salt to taste
    • 1/2 teaspoon mustard seeds
    • a pinch of asafoetida
    • a few curry leaves

    Method:

    1. Wash the rice and cook it in a pressure cooker. The grains should be separate, hence add water accordingly while cooking.
    2. Dry roast the sesame seeds in a pan until light brown in colour. Put it aside.
    3. Roast the red chilly and urad dal with a little oil in it.
    4. Grind both the ingredients separately.
    5. Make seasoning with the remaining oil.
    6. Add mustard seeds. As it crackles, put curry leaves and asafoetida. Put the rice, salt and the ground powders to it. Mix well.
    7. Take ghee in another pan. Roast the cashew pieces. Mix it into the rice and serve.

    roasted sesame seeds
    roasted sesame seeds
    roasted red chilly and urad dal
    roasted red chilly and urad dal
    both powdered seperately
    both powdered seperately
    seasoning
    seasoning
    Mix rice, powdered spices and salt.
    Mix rice, powdered spices and salt
    Sesame rice
    Sesame rice

     

    Evergreendishesdev

    Sesame Rice

    Sesame rice is a 
    Print Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings: 4 people
    Course: Main Course
    Cuisine: Indian, South Indian
    Ingredients Method

    Ingredients
      

    • 1 cup rice
    • 2 tablespoon sesame seeds
    • 3-4 dry red chilly
    • 1 teaspoon urad dal
    • 2 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • asafoetida a pinch
    • a few curry leaves
    • 5 cashewnuts
    • 1 teaspoon ghee
    • salt to taste

    Method
     

    1. Wash and cook the rice in pressure cooker. The grains of the rice should be separate, add water accordingly. 
    2. Once the pressure is released, put the rice in a wide plate.
    3. Roast sesame seeds until light brown in colour. Put it aside.
    4. Put a little oil and roast the urad dal and dry red chillies.
    5. Make separate powder of these.
    6. Take the remaining oil and put mustard seeds, as it crackles throw in the curry leaves and asafoetida. Turn of the flame. Put the rice, powdered spices and salt. Mix them together.
    7. Take ghee in a small pan and roast the cashew nuts. Garnish the rice with it. Sesame rice is ready to serve.

    30 Tasty Dal Recipes e-book is now available on Amazon

    If you have liked this recipe, do share it with your family and friends.

    If you ever make this recipe, do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook

    Subscribe to get a book of handy hints for free!

     

  • Facebook Live Event from Food Panache

    This post is not a food post, but something related with cooking. How about watching some live cooking show, from the comforts of our home, isn’t that fun? Facebook Live is a new feature that has gained immense popularity.

    Food Panache is a popular  food group on Facebook.  It has more than 3,500 active members. They are hosting a Live Event on July 5 by Home Chef Rohini at 12p.m. Do keep yourself free during this hour.

    Did you take my e-book, “30 Tasty Dal Recipes“? It’s free until July 5 (Pacific time).

    Or you can click the link below

     

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  • Curry leaf powder/karibevina chutney pudi

    Curry leaf powder/karibevina chutney pudi

    Cooking is easier when you have condiments on the shelf. They act as a substitute or serve as an additional accompaniment. We regularly need these dry chutney powders. I usually have four varieties and one of them is the Curry leaf powder/ karibevina chutney pudi.

    Curry leaf is extensively used in south indian cooking. It is mainly used to give a good aroma to the dish. But, do you know that curry leaf is packed with numerous benefits. It has carbohydrates, calcium, iron, and vitamins as Vitamin A, B, C and E.

    It helps in controlling anaemia. It prevents diabetes and lowers cholestrol. It aids in digestion.It improves hair growth.

    Curry leaf powder can be used  with hot steamed rice and  a dollop of ghee. It is one of the essential condiments in South Indian homes. It tastes good along with sambar or curd rice.

    Other related recipes :  Garlic chutney powder  Roasted gram dry chutney

    Ingredients:                      measurement used :1 cup=150 ml

    • 1 cup urad dal, split black lentils, black gram dal
    • 1 cup dry scrapped coconut
    • 4 cup curry leaves
    • handful of dry red chilly
    • 1 leaf of tamarind
    • 1/4 teaspoon jaggery (a small piece)
    • salt to taste
    • 1 teaspoon oil
    • 1/4 teaspoon asafoetida

    Procedure:

    1. Wash the curry leaves and roll them in a dry cloth to dry.
    2. Remove the stalk and separate the leaves.
    3. The dry coconut can either be cut into thin slices or grated. I prefer to cut them in thin slices, it is easier to do.
    4. Take a pan and dry roast the urad dal. Put it aside.
    5. Dry roast the curry leaves, it should be crisp.
    6. Dry roast the coconut scrapings.
    7. Roast the red chilly with a little oil.
    8. Put the tamarind in the hot pan and keep it for sometime.
    9. Take a jar, grind coconut and chilly together. Then add the urad dal and curry leaves, give a swirl. Put salt, jaggery and tamarind to it and grind for another minute.
    10. Heat oil in a pan. Add asafoetida to it. Keep it aside. Put the ground mixture and mix well.
    11. Curry leaf powder is ready to serve.
    roasted urad dal
    roasted urad dal
    roasted curry leaves
    roasted curry leaves
    dry red chilly
    dry red chilly
    curry leaf powder
    curry leaf powder
    curry leaf powder
    curry leaf powder
    curry leaf powder
    curry leaf powder

     

    curry leaf powder
    Evergreendishesdev

    Curry leaf powder/Karibevina pudi

    A dry powder made from  curry leaves and dessicated coconut is a tasty accompaniment with any meal. It has a long shelf life, thus handy to use anytime.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings: 30 people
    Course: Side Dish
    Cuisine: Indian, southindian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup urad dal
    • 1 cup shredded coconut dessicated or sliced
    • 4 cup curry leaves
    • 1 handful dry red chilly
    • 1 teaspoon oil
    • 1 piece tamarind
    • 1/4 teaspoon jaggery
    • 1 teaspoon oil
    • 1/4 teaspoon asafoetida
    • salt to taste

    Method
     

    1. Seperate the stalk and wash the curry leaves, put them in a dry towel and keep it to dry.
    2. Remove the leaves and put them aside. Dry roast in a pan until crisp.
    3. Dry roast the urad dal until light brown in colour.
    4. Dry roast the thin sliced coconut pieces. 
    5. Put a little oil and roast the red chilly until crisp. Put the tamarind in the hot kadai and keep it aside.
    6. When cool, grind red chilly and coconut at first. Then add, urad dal and curry leaves to it. Give a swirl, then put salt, tamarind and jaggery into it. Coarsely grind it.
    7. Make seasoning with asafoetida. Put the ground powder to it. Mix well.
    8. Curry leaf powder is ready to serve.

    Notes

    • Let the powder cool before storing.
    • Use fresh, mildly grown leaves. They have good aroma.

    A few other dry chutney powder recipes by my fellow bloggers  Coconut Garlic Powder Peanut chutney powder  Urad dal powder  

    Do check my e-books on Amazon

    South Indian Breakfast, 30 Tasty Dal Recipes, Breadbasket

    From July 1 to July 5 my e-book “30 Tasty Dal Recipes” will be free. Do take it and please leave a review for the same. 

     

  • Cornflakes Bhel | Healthy Chaats Recipe

    Cornflakes Bhel | Healthy Chaats Recipe

    Cornflakes Bhel is a tasty, healthy and easy to make snack at home. Cornflakes bhel is ready in a few minutes if you have the ingredients. 

    Chaats are always welcome at home. They are cherished and enjoyed by both children.  Here is a twist to the usual Bhel Puri made with puffed rice.  Cornflakes Bhel is ideal as a quick evening snack.

    You can use any plain (unsweetened) cornflakes. I tried used organic ragi flakes and it was awesome. There was hardly any change in taste. A few ingredients on hand and you have just got to mix them in a bowl and enjoy!

    It is ideal to store dates chutney in the refrigerator. It is handy to use in these snacks.

    My other chaat recipes are Bhel Puri  Ragda Patties Corn chat

    Happy to inform you all that my e-book “30 Tasty Dal Recipes” is   available on all Amazon websites. Do grab a copy of it. If you get the book, please leave a review later. It encourages me to write more.

    cornflakes bhel
    cornflakes bhel

    Cornflakes Bhel

    Ingredients:

    • 1 cup plain corn flakes (unsweetened)
    • 1 big onion, cut into fine pieces
    • 1 tomato, finely cut
    • 1 tablespoon dates chutney
    • 2 teaspoon green chutney
    • 1/2 cup sev
    • salt to taste
    • 1/2 teaspoon chilly powder
    • 1/2 teaspoon chat masala
    • 1/2 teaspoon pepper powder

      Method:

      Dry roast the corn flakes on low flame for two minutes. keep it aside.Take a bowl, put the onions, dates chutney and green chutney. Put the spice powders, sev and salt. Give a stir. Now, put the corn flakes. Mix and immediately serve with topping of tomato.

       

      Take a tip:

     

    • Chutney recipes were posted earlier. You can prepare them ahead and use them when needed.
    • Use any kind of plain cornflakes.
    • Adjust spiciness as per your taste.
    • You can add a few roasted peanuts.
    • Cucumber pieces may be added.
    • You can make it san onion and garrlic.

     

     

     

    cornflakes bhel
    Evergreendishesdev

    Cornflakes Bhel

    Cornflakes bhel is a healthy twist to the usual bhel puri. It is tasty and can be made in a jiffy.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings: 4 people
    Course: Snack
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup unsweetened corn flakes
    • 1 big onion finely cut
    • 1 red tomato chopped finely
    • 1 tablespoon dates chutney
    • 2 teaspoon green chutney
    • 1 teaspoon chilly powder
    • 1 teaspoon pepper powder
    • 1 teaspoon chat masala

    Method
     

    1. Dry roast the cornflakes for two minutes on low flame. Keep it aside.
    2. Take a bowl and put the onions. Add dates chutney and green chutney.Mix well
    3. Put salt and spice powders. Give a mix. 
    4. Lastly add cornflakes, mix and serve it immediately. Garnish with tomato pieces.

    Notes

    • Use unsweetened corn flakes.
    • Any kind of cornflakes can be used.
    • Do not add cornflakes at first. It will loose its crispness.
    • Chutney recipes can be referred here.
      • Chutney recipes were posted earlier. You can prepare them ahead and use them when needed. 
      • Use any kind of plain cornflakes.
      • Adjust spiciness as per your taste.
      • You can add a few roasted peanuts.
      • Cucumber pieces may be added.
      • You can make it san onion and garrlic.  
         
         

    Pin Cornflakes Bhel to Healthy Snacks board:

    Cornflakes Bhel is a tasty, healthy and easy to assemble snack. It is a healthy twist to the usual bhel puri.
    Cornflakes Bhel

     

    If you ever make this recipe, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates and an e-book for free!

     

  • Gobi Manchurian Dry Recipe | Indo-Chinese Cuisine

    Gobi Manchurian Dry Recipe | Indo-Chinese Cuisine

    Gobi manchurian is a popular Indo-Chinese appetizer. Cauliflower pieces are deep fried and sauted in a mixture of sauces to give a flavoursome dish.

    Chinese dishes have gained immense popularity in our country. They are an amalgamation of Chinese flavours to suit the Indian taste buds, now popularly termed as Indo- Chinese. Many dishes are prepared in this cuisine, but, one snack that always stands out is Gobi Manchurian. It is the hot  favourite of college students, street food, that is found at all joints.

    It is usually served as an appetiser or starter , but can be paired with fried rice or schezwan rice. Different kinds of manchurian are prepared such as baby corn manchurian and mixed vegetable manchurian. But, it is the one made of cauliflower that has gained immense popularity. “Gobi” is the Hindi name for cauliflower. Cauliflower has a pungent odour, but when made into fritters, and drizzled in sauces, it gives a distinctive taste that no other veggie can impart.

    My other Indo- Chinese dishes   Fried Rice, Hakka noodles, alu65, sweet corn vegetable soup

    gobi manchurian

    Ingredients:

    • 1/2 kg cauliflower, broken into florets
    • 1 onion cut into small pieces
    • 1 capsicum, finely cut
    • 1 tablespoon soya sauce
    • 2 teaspoon red chilli sauce
    • 1 teaspoon chilli powder
    • 1/2 teaspoon pepper powder
     For the paste:
    • 8 cloves garlic
    • 2 inch ginger
    • 1 green chilly
    For the batter: Measurement used:1cup=150 ml
    • 1 cup all purpose flour
    • 1/2 cup corn flour
    • 1/2 teaspoon chilly powder
    • 1/4 teaspoon pepper powder
    • salt to taste
    • water
    Other ingredients:
    • oil for frying
    • 2 teaspoon oil
    • spring onions for garnishing

    Method:

    1. Put the cauliflower pieces in hot water for five minutes, put them in a colander and allow to dry for sometime.
    2. Make a paste of the ingredients mentioned.
    3. Make a batter of the ingredients mentioned. The consistency should neither be too thick nor thin.
    4. Heat oil in a pan. Put the florets in the batter. When the oil is heated, slowly, take a floret and put it into the oil. Repeat for a few more. Deep fry by turning with a ladle. Initially, put the flame low, then increase it and again reduce it, once they are done. This way, you are going to get perfect fritters.
    5. Repeat it for all the florets.
    6. Take oil in a pan, add the paste, saute it for a few seconds. Now, add the onions and cook it for two minutes. Put the capsicum and cook for another minute.
    7. Now, add the soya sauce, red chilli sauce, apple cider vinegar and the red chilly paste. Put salt and some water. Allow to cook for sometime.
    8. Let it cool. Put the  fried fritters into it and mix well.

    Take a tip:

    Chilly is actually cut into small pieces and put in restaurants, but I have grinded it.

     

    Evergreendishesdev

    Gobi manchurian, recipe in steps

    5 from 7 votes
    Gobi manchurian is a popular Indo-Chinese dish. Fritters are made using cauliflower and tossed in  mixture of different sauces. It makes a perfect appetizer.
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 40 minutes
    Total Time 1 hour
    Servings: 4 people
    Course: Side Dish, Snack
    Cuisine: Chinese, Indo-Chinese
    Ingredients Method

    Ingredients
      

    • 1/2 kilogram cauliflower broken into florets
    • 1 onion
    • 1 capsicum
    • 1 tablespoon soya sauce
    • 2 teaspoon red chilly sauce
    • 1/2 teaspoon apple cider vinegar
    • salt to taste
    • 1 teaspoon red chilly powder
    • 1/2 teaspoon pepper powder
    For the paste
    • 8 cloves garlic
    • 2 inch ginger
    • 1 green chilly
    For the batter
    • 1 cup all purpose flour
    • 1/2 cup corn flour
    • 1/2 teaspoon pepper powder
    • 1 teaspoon chilly powder
    • salt to taste
    • water as needs
    Other ingredients
    • oil for frying
    • 2 teaspoon oil for seasoning

    Method
     

    1. Break the florets into small pieces. The size of the floret determines a slightly bigger size of manchurian.
    2. Put them in hot water for five minutes. Then, put it in a colander.Let dry.
    3. Make a batter with ingredients mentioned under “For the batter”. The consistency of the batter should neither be too thick or thin.
    4. Deep fry the fritters, by putting a few at a time. 
    5. Make paste of the ingredients mentioned under ‘For the paste”.
    6. Take oil in another pan. Add the paste and saute for sometime. Then, add the onions and shallow fry for two minutes.
    7. Now, add the capsicum and let cook for two minutes. Put salt in it.
    8. Add soya sauce, red chilly sauce, apple cider vinegar. Mix a little water in red chilly powder and put it.
    9. Let cook for some time. Allow to cool.
    10. Put the fried fritters in it. Add pepper powder and mix it.
    11. Gobi manchurian is ready to serve. You can garnish it with spring onions.

    Pin it for later: gobi manchurian

     

    If you have liked this post, do share it with your family and friends. It’s summer and the best time to make this one, do give a try and share your picture with me by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook

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    (Post updated on 25/2/2024 with better pictures !)

  • Review of Sviten Natural Sweetener and Salsa recipe

    Review of Sviten Natural Sweetener and Salsa recipe

    Being fit and healthy is essential for all of us. It is only then we can enjoy our life. Little changes in lifestyle goes a long way, one needs to practice it regularly for a few days  and soon it becomes a habit.

    Sugar is not good for health. It leads to many diseases including rise in cholesterol level. It brings in added calories. Moreover, eating sugar regularly becomes an addiction. It should be avoided by calorie conscious people and those suffering from diabetics. Sviten is a natural sweetener which has zero calories. It is made from the leaf of a plant called Stevia. It is a natural sweetener, which is in use since 200 years. It is thus safe to use by pregnant ladies, sports persons, diet conscious people, children  and those suffering from diabetes. (more…)

  • Jeera rice one pot recipe

    Jeera rice one pot recipe


    Indian Bloggers

    Jeera Rice is a versatile rice dish. It  can be served for lunch, brunch or dinner. It pairs well  with a dal, gravy, any kind of  raita (yoghurt based salad) or  simply with papads and pickle. It is a comfort food that one can enjoy anytime.

    Unlike pulav, this is less spicy and aromatic. I am wondering why I have not put this recipe on my blog until now! (more…)

  • Healthy bites with UTMT honey

    Healthy bites with UTMT honey

    Honey, the golden hued gelatenous liquid is sweet as sugar but good for health. It is packed with nutrients, flavonoids and anti-oxidants. It’s passed  through generations, as old as history can tell. It was used by the Munis and rishis to perform yajnas and as offerings to the Lord and used even today.

    Honey is a sugary food substance produced and stored by certain social hymenopteran insects.It is produced from the sugary secretions of plants or insects such as floral nectar or aphid honey-dew through enzymatic activity and evaporation. The variety of honey produced by  honey bee is popular world-wide and consumed by humans.

    Honey has many wonderful benefits. It prevents cancer and heart disease. It has antiseptic and antipyretic properties that helps to heal wounds and rashes. It reduces ulcer and gastrointestinal properties. It helps in reducing weight. It reduces cough and throat irritation.

    Honey has many medicinal uses. It helps to balance the five elements of the body. Ayurveda suggests the use of honey with many of its medicines.

    Today many kinds of honey are available. Raw honey is considered to be the best as it contains vitamins, minerals and  good enzymes.

    UTMT is organic pure brand of honey.  UTMT stands for “Under The Mango Tree”  It is a hybrid social enterprise that promotes beekeeping to increase the agricultural productivity and improve the lives of marginal labourers. It has impacted more than 15000 lives so far.

    UTMT honey is pure and organic. It is from single origin and  has no added sugar or flavours. It is direct supply from beekeepers. They have various flavours of honey. You can know more about them here

     

    UTMT Honey
    UTMT Honey
    UTMT Honey
    UTMT Honey

    I have received the sample of honey and it is really good. I substituted the sugar in my tea with honey. Honey can be used in many things. It can be used in salads. It can be used as a energy drink in the mornings. A glass of lime juice with honey helps to reduce weight. It can be used in sweets. It can be used as topping to enhance the taste.


    Here is an easy to make Healthy Bite  using honey.

    Ingredients:

    • 1 cup oats
    • 1 tablespoon pistachois
    • 1 tablespoon flax seeds
    • 1 table peanut butter
    • 1 tablespoon  UTMT honey

    Method:

    Blend oats, pistachois and flax seeds together. Put it in a bowl. Add peanut butter and honey to it. Mix all of them together. Make balls and keep them in the refrigerator for half an hour. Healthy bites are ready to eat.

    Take a tip: You can substitute flax seeds with cantaloupe seeds, which is easily available.

    healthy bites
    healthy bites
    healthy bites
    Evergreendishesdev

    Healthy Bites

    A healthy snack to begin the day.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings: 8 balls
    Course: Snack
    Cuisine: international
    Ingredients Method Notes

    Ingredients
      

    • 1 cup oats
    • 1 tablespoon pistachois
    • 1 tablespoon flax seed
    • 1 tablespoon peanut butter
    • 1 tablespoon honey

    Method
     

    1. Blend oats, pistachois and flax seeds together.
    2. Put it in a bowl. Add peanut butter and honey to it. Mix it well with hands.
    3. Make balls. Keep it in the refrigerator for half an hour

    Notes

    You can replace flax seeds with cantaloupe seeds which is easily available.

    Disclaimer: This is a sponsored post written in colloboration with  UTMT, but the views are all my own.

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  • Majjige huli | Palaldya | South Indian Yoghurt Curry

    Majjige huli | Palaldya | South Indian Yoghurt Curry

    Majjige huli is a popular accompaniment used with steamed rice. It is made of whisked curds with seasoning and other spices. It makes a good meal for summer. This is a signature dish of Karnataka. It is known by different names in various states. Paladya, mor kozhambu, majjige huli and kadhi are the different versions prepared in different parts of the country. Kadhi is popular in Maharashtra  while Mor Kozhambu is  familiar to South Indians.

    There is a slight variation in the preparation of each one of these, but the primary ingredient remains the same, it  is sour curd.

    I have made using ash gourd. Take ash gourd which is fresh and firm . Remove the skin slowly,  you need to have practice as it hard. Other vegetables you can use are cucumber, lady finger and potato. Cucumber is cut into rings and cooked in the seasoning. The okra needs to be sauted and then put after the curds is put. If using potato, boil, peel and cut them into chunks. Put them in the curd mixture and boil.

    Here are my other recipes

    Quick Rajasthani Kadhi   Kadhi with wada southern style

    Majjige Huli
    majjige huli/ paladya

    Let’s get cooking Majjige Huli 

    Ingredients:

    • 1/2 kg ash gourd
    • 1/2 kg sour yoghurt
    • 1 bowl fresh coconut
    • 1tablespoon bengal gram
    • 1/2 teaspoon raw rice
    • 4 green chilly
    • 1/2 bunch coriander
    • salt to taste
    • water
    • 1 tablespoon oil
    • 1/4 teaspoon mustard seeds
    • a pinch of asafoetida
    • 1/4 teaspoon methi seeds
    • 1/4 teaspoon turmeric powder
    • a few curry leaves

    Method:

    1. Soak bengal gram and rice in water for two hours.
    2. Remove the skin of the ash gourd. Cut into pieces, the soft pith and seeds are discarded.
    3. Grind coconut, coriander, green chilly, cumin and the soaked bengal gram to a fine paste.
    4. Take oil in a pan, make the seasoning. Add the mustard seeds, as they crackle, put asafoetida and turmeric powder and  methi seeds. Then goes the ash gourd pieces and the curry leaves. Put some water and allow to cook.
    5. Whisk the curds. Mix the paste into it.
    6. Once the ash gourd is tender, put the curd mixture into it. Add salt and the required quantity of water.
    7. Let boil for sometime.
    8. Majjige huli is ready to serve.

    Take a tip:

    • Use slightly sour curds.
    • Ginger may be added while grinding.
    • Adjust the consistency by adding adequate amount of water.
    • Do not add salt while cooking the vegetable, it absorbs very quickly.

     

    majjige
    Evergreendishesdev

    Majjige huli

    5 from 4 votes
    Majjige huli is a comfort food cooked in yoghurt along with other spices and vegetables. It is usually served as an accompaniment with steamed rice.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Servings: 4
    Course: Main Course
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 1/2 kilogram ash gourd
    • 1/2 kilogram yoghurt
    For grinding
    • 1 tablespoon bengal gram
    • 1/2 teaspoon raw rice
    • 4 green chilly
    • 1 teaspoon cumin
    • water
    For seasoning
    • 1 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon turmeric powder
    • asafoetida
    • curry leaves
    • 1/4 teaspoon methi seeds
    Other ingredients
    • salt to taste
    • water

    Method
     

    1. Soak the rice and bengal gram in water for two hours.
    2. Remove the skin of ash gourd, cut it into pieces,  pith and seeds are to be discarded.
    3. Take oil in a pan, add the mustard seeds, as it crackles, put asafoetida and turmeric powder, put the ash gourd pieces, curry leaves and some water. Let cook till tender.
    4. Grind all the ingredients to paste mentioned under “to grind”.
    5. Whisk the curd and mix the paste to it.
    6. Now add the paste, salt and required quantity of water to it.
    7. Let boil for sometime.
    8. Majjige huli is ready to serve.

    Notes

    • Other vegetables as cucumber, potato or bhendi may be used. Method of cooking differs for each one.
    • Ginger may be used while grinding, I do not use.
    • Curds should be slightly sour. Do not use very sour or curds kept for a longtime. It imparts a bad taste to the food.
    • Add water accordingly.

    If you ever make Majjige Huli / Paladya 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!

     

     

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    Majjige Huli / Paladya
    Majjige Huli Paladya