Evergreendishes

Author: Evergreendishesdev

  • How to make Oats Idli

    How to make Oats Idli

    Oats Idli is a healthy choice for the busy mornings. It is easy to prepare and tastes good too.

    Idli is one of the food items at home. It is usually for breakfast but at times I prepare it for dinner too. There is a need of change in the menu and different versions of idli come to our rescue. Oats Idli is ideal to serve for breakfast, brunch or a quick dinner. A simple chutney pairs well with it.

    Oats contains quality proteins, carbohydrates and fibre along with other nutrients which helps to carry on our daily activities. Oats Idli is a tasty, protein rich  breakfast. It is easy to prepare as it needs no fermentation. It is a healthy twist to the semolina idli which is commonly made in South India. Give a try to this oats idli, I am sure you will not be disappointed.

    A few facts about oats :

    1. Oats is a  winter crop. It needs cool season to grow.  It is planted during summer, germinate during winter and the oats begin during the spring.
    2.  The use of oats dates back to thousands of years. It was first introduced in North America in 1602.
    3. The oats are of two kinds : husked and naked.
    4. The cereal have high protein content and rich in antioxidants and beta glucan.
    5. Apart from using as a quick breakfast, it is used as livestock feed. It is also used in industries. The starch is used as an adhesive. It is commonly used in the manufacture of beauty products.

     

    The other recipes which you can make for the busy mornings are Oats Khichdi, Pesarattu and Aloo Palak Paratha.

    Oats Idli
    Oats idli

    Oats Idli Recipe

    Ingredients:

    • 1.5 tbsp oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon bengal gram
    • 1//2 teaspoon urad dal
    • 2 green chillies
    • 1/2 inch ginger
    • 1/2 cup semolina
    • 1 cup oats
    • 1 cup sour curd
    • 2 tablespoon grated carrot
    • 1 tablespoon fresh coriander
    • salt to taste
    • 1/2  teaspoon soda

     

    Pre-requisites:

    • Grind the oats to a powder.
    • Make a paste of green chilli and ginger.
    • Keep all the ingredients ready.

    Method :

    1. Take oil in a pan, add mustard seeds. As it crackles, put asafoetida and turmeric. Throw in the green chilli-ginger paste along with a few curry leaves.
    2. Add the semolina, roast it for two minutes.
    3. Now, put the powdered oats to it and continue to roast it for a minute.
    4. Let it cool for sometime.
    5. Put the grated carrot, chopped coriander and curds. Mix it. Add salt.
    6. Time to get the idli steamer ready. Put water in the steamer, grease the mould plate if you are used to it. I, usually, wash the moulds under running water, put it aside for sometime  and use them.
    7. Add baking soda to the batter, mix it thoroughly and put it in the moulds.
    8. Now, steam it for twelve minutes on moderate heat.
    9. Once the oats idli is done, allow them to cool for a while. Remove them and serve with coconut chutney.

    Take a tip :

    1. Use a day old curd which is kept outside.
    2. Instead of baking soda, you may use a teaspoon of eno powder.

     

    About the event :

    Sending this to Protein rich Vegetarian  Breakfast Dishes at Shhh Secretly Cooking Challenge. For the month of February, Renu Agarwal asked us to make Protein rich dishes for the busy day ahead. I liked her Tofu Scramble a good substitute for  the egg burji .

    Here we are paired as partners and the partners decide on the secret ingredients. My partner was Preethi Tandon Sridhar. PreeWe exchanged the ingredients as per our convenience. Since, I wanted to make oats idli, I asked my partner Preethi Tandon Shridhar to give the ingredients accordingly. Preethi has made Peas Paratha, a good choice for the season. I shared the ingredients accordingly as milk and amchoor powder.

     

    Evergreendishesdev

    Oats Idli

    5 from 16 votes
    Oats Idli is a tasty, easy to make, protein rich breakfast.
    Print Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Servings: 12 idli
    Course: Breakfast
    Cuisine: karnataka
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1.5 tbsp oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon bengal gram
    • 1//2 teaspoon urad dal
    • 2 green chillies
    • 1/2 inch ginger
    • 1/2 cup semolina
    • 1 cup oats
    • 1 cup sour curd
    • 2 tablespoon grated carrot
    • 1 tablespoon fresh coriander
    • salt to taste
    • 1/2 teaspoon soda

    Equipment

    • 3 small bowls
    • 1 big bowl
    • 1 ladle
    • 1 idli maker / pressure cooker
    • set of idli plates

    Method
     

    1. Grind the oats to a powder.
    2. Make a paste of green chilli and ginger.
    3. Keep all the ingredients ready.
    4. Method :
    5. Take oil in a pan, add mustard seeds. As it crackles, put asafoetida and turmeric. Throw in the green chilli-ginger paste along with a few curry leaves.
    6. Add the semolina, roast it for two minutes.
    7. Now, put the powdered oats to it and continue to roast it for a minute.
    8. Let it cool for sometime.
    9. Put the grated carrot, chopped coriander and curds. Mix it. Add salt.
    10. Time to get the idli steamer ready. Put water in the steamer, grease the mould plate if you are used to it. I, usually, wash the moulds under running water, put it aside for sometime  and use them.
    11. Add baking soda to the batter, mix it thoroughly and put it in the moulds.
    12. Now, steam it for twelve minutes on moderate heat.
    13. Once the oats idli is done, allow them to cool for a while. Remove them and serve with coconut chutney.

    Notes

    Use a day old curd which is kept outside.
    Instead of baking soda, you may use a teaspoon of eno powder.
    Oats Idli
    Oats idli

    If you ever make Oats Idli 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 ! 

  • Lilva Kachori | Fresh Tuvar Kachori

    Lilva Kachori | Fresh Tuvar Kachori

    Jump to RecipePrint Recipe

    Tuvar Lilva Kachori is a tasty winter snack from Indian sub-continent. It makes use of fresh pigeon peas which is a seasonal produce. 

    Kachori is a popular snack from Indian sub-continent. Round shaped, crispy and flaky on the outside, it has a tasty filling inside. The filling is varied as moong dal or any other. Every state has it own version of kachori. . Here is the one made with fresh pigeon peas. Green pea is also used, thus it makes use of the fresh winter produce. 

    Tuvar lilva or Pigeon pea is abundantly available in pods. Indian sub-continent, Africa and Central America are the top three regions producing pigeon pea. India alone grows 63% of the totl produce. It is the fresh produce of legume which we use to make dal. It  is used to make stir fry and curries. Today, I am sharing a snack, tuvar lilva kachorii. It is called  as togare kalu in kannada, kandi ginjalu in telugu, dinger in Punjabi, lilva in Gujarati,  tomara payu in malyalam. in Hindi it is called as arhar while in Assamese and Bengali, it is called as Arahar. ( source : Wikipedia) 

    What is kachori ?

    Kachori is a round shaped, flaky, fried snack from Indian sub-continent. It is medley of flavours with the different spices used in it. 

    What is  lilva kachori ?

     Lilva is the Gujarati name for fresh pigeon pea. Fresh pigeon peas are abundantly used in Gujarati cuisine. These kachoris are relished and often made as a snack, thus it called as lilva kachori. 

    Can I make it only using  pigeon peas? 

    Yes, you can make it with  pigeon peas. Since, it is a winter produce, I like to use a combination of green peas and pigeon peas. Alternatively, you can also use boiled potato. It is important to balance the flavours of sweet, spicy and tartness in it. Do not skip on those ingredients. 

     

     

    tuvar lilva kachori

    Tuvar Lilva Kachori Recipe : 

    Ingredients :

    For the filling : 

    • 1 cup fresh pigeon peas
    • 1 cup green peas
    • 5 green chilli
    • 1 inch ginger
    • handful of coriander
    • salt
    • 1/4 teaspoon cumin
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon sugar
    • 1/2 lemon juice

    For the covering :

    • 1.5 cup maida
    • 4 tablespoon oil
    • 1/2 teaspoon salt
    • little water for mixing

    Other ingredients :

    • oil for frying
    • flour for dusting :

     

    Method : 

    To make the filling :

    1. Soak fresh pigeon peas and green peas for sometime.
    2. Drain, wipe and griind to a coarse paste.
    3. Grind green chilli and ginger to a paste.
    4. Take oil in a pan, add cumin. Put asafoetida, turmeric powder and green chilli paste. Saute it for sometime.
    5. Now, put the ground tuvar pasteto it.Saute for five minutes. 
    6. Add salt, coriander and lemon juice. Mix well.
    7. Allow to cool.
    8. Make balls of the dough and also of the filling.

    To make the dough : 

    1. Take maida in a bowl.
    2. Add oil and salt to it. Rub it thoroughly with the fingers.
    3. Put water in small quantities and make a stiff dough.
    4. Keep the dough covered with a thin muslin cloth. 

    To make kachoris :

    1. Make small balls of the filling.
    2. Make small balls  of the dough and keep  it covered.
    3. Take a ball from the covered sheet, roll it into a four inch circle. 
    4. Put the filling in the centre. Seal the edges by making it pleat like. Gently press the ball between palms.
    5. Heat oil in a wok.
    6. Once it is hot, deep fry on a low to medium flame to a golden colour. Repeat for the rest of the dough. 
    7. Serve it with green chutney and tomato ketchup.

     

     

    Related Recipes : 

    I like to use fresh pigeon peas in my cooking. I usually, make Tuvar and Capsicum Curry, it is tasty and pairs well with chapathi. You can also use it to make a simple sir fry with fresh grated coconut. Here is the other recipe with tuvar lilva. 

    About the event : 

    Sending this to Vegan Dishes for the month of January in Shhh Secretly Cooking Challenge group. The theme was suggested by Radha Rajagopalan.  Here, we are paired as partners. The partners exchange two secret ingredients to cook, prepare the dish as per the theme and later the ingredients are guessed by other members in the group. It is a fun group where we interact  and learn more about different cuisines. 

    My partner was Radha Rajagopalan. She gave me fresh pigeon pea and salt as the secret ingredients and I have made Tuvar Lilva Kachori. She has made Vegan Kofta Curry with the bay leaf and garam masala which I had given. Do take a look at the delicious curry. 

     

    Tuvar Lilva Kachori

    5 from 10 votes
    Tuvar Lilva Kachori is a snack made with fresh pigeon pea and green peas. It is tasty and makes a good snack to serve with tea.
    Print Recipe
    Course: evening snacks
    Ingredients Method Notes

    Ingredients
      

    • 1 cup fresh pigeon peas
    • 1 cup green peas
    • 5 green chilli
    • 1 inch ginger
    • handful of coriander
    • salt
    • 1/4 teaspoon cumin
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon sugar
    • 1/2 lemon juice
    • For the covering :
    • 1.5 cup maida
    • 4 tablespoon oil
    • 1/2 teaspoon salt
    • little water for mixing
    • Other ingredients :

    Method
     

    1. To make the filling :
    2. Soak fresh pigeon peas and green peas for sometime.
    3. Drain, wipe and griind to a coarse paste.
    4. Grind green chilli and ginger to a paste.
    5. Take oil in a pan, add cumin. Put asafoetida, turmeric powder and green chilli paste. Saute it for sometime.
    6. Now, put the ground tuvar pasteto it.Saute for five minutes.
    7. Add salt, coriander and lemon juice. Mix well.
    8. Allow to cool.
    9. Make balls of the dough and also of the filling.
    10. To make the dough :
    11. Take maida in a bowl.
    12. Add oil and salt to it. Rub it thoroughly with the fingers.
    13. Put water in small quantities and make a stiff dough.
    14. Keep the dough covered with a thin muslin cloth.
    15. To make kachoris :
    16. Make small balls of the filling.
    17. Make small balls  of the dough and keep  it covered.
    18. Take a ball from the covered sheet, roll it into a four inch circle.
    19. Put the filling in the centre. Seal the edges by making it pleat like. Gently press the ball between palms.
    20. Heat oil in a wok.
    21. Once it is hot, deep fry on a low to medium flame to a golden colour.
    22. Serve it with green chutney and tomato ketchup.
    23. Take a tip :
    24. You can shape them as round balls also.

    Notes

    You can shape them as round balls also. 

    Pin it for later : 

    tuvar lilva kachori
    tuvar lilva kachori

    If you  make Tuvar Lilva Kachori 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 ! 

    shhh cooking secretly

  • Aloo Gobhi | Potato Cauliflower Northern Style

    Aloo Gobhi | Potato Cauliflower Northern Style

    Jump to RecipePrint Recipe

    Aloo Gobhi is one of the stir fry you can cook when you are bored of the usual cooking.  It pairs well with any Indian flat bread as chapathi or phulka.

    Aloo Gobhi is a vegan, easy to cook, good lunch option. You can also pack it in the lunch box.

    Potato and cauliflower is a match made in heaven. Aloo Gobhi Sabzi is tasty and a good menu for the weekend. Pair it with roti, nan, chapathi or phulka smeared with some ghee. 

    Potato, the peace maker : 

    Among all the vegetables, I find potato to be the friendliest  one. It blends well with most vegetables, you can use it with peas to make Aloo Matar or put a few fried pieces of potato in spinach gravy to make Alu Palak. Not to mention, I used to put a few boiled cubes of potato  in chana masala earlier.This  potato cauliflower stir fry of northern style is tasty as I have shallow fried the potato pieces.  Do you know, adding a cube of boiled potato helps in removing the excess salt from the gravy ? 

    aloo gobhi

    Aloo Gobhi Recipe : 

    Ingredients :

    • 2 cups cauliflower pieces
    • 1 potato 
    • 1 onion
    • 3 tomato
    • 1/2 teaspoon chilli powder
    • 1 sachet maggi masala magic 
    • kasuri methi
    • salt to taste

    For the paste :

    • 1 green chilli
    • 1/2 inch ginger
    • 3 cloves garlic

    Method : 

    1. Cut the cauliflower into small florets. Boil them with a little salt and turmeric powder.
    2. Make a puree of tomato.
    3. Grind the ingredients under, ” for the paste “. 
    4. Take oil in a pan, fry the potato pieces and keep them aside. 
    5. In the same oil, add cumin to it.
    6. As it splutters, put the onion, saute for sometime.
    7. Once it is translucent, put the ginger garlic paste and saute it.
    8. Add  the tomato puree, leet it cook for someetime.
    9. Tip in turmeric powder, chilli  powder, maggi magic masala, and little salt. Remember, salt was added while cooking cauliflower and the masala too contains a small amount of salt. 
    10. Add boiled cauliflower pieces and fried potato to it.
    11. Mix well.
    12. Finally, sprinkle a little kasuri methi. 
    13. Potato Cauliflower Stir Fry Northern Style is ready to serve.

    Take a tip :

    1. Cauliflower needs to be properly checked before cooking. Cooking in salt and turmeric helps to kill the worms.
    2. Do not over cook the florets. 
    3. You can use garam masala instead of maggi masala magic. 
    4. Maggi Masala Magic are small sachets available in the market. It is used in stir fry and a variety of dishes as rolls.  It gives a good taste to the dish. 

     

    aloo gobhi

    Aloo Gobhi

    Aloo Gobhi is a tasty side dish made with potato and cauliflower florets. It is ideal to pair with hot phulkas.
    Print Recipe Pin Recipe
    Course: brunch, dinner, lunch ideas
    Cuisine: north indian
    Ingredients Equipment Method Notes

    Ingredients
      

    • 2 cups cauliflower pieces
    • 1 potato
    • 1 onion
    • 3 tomato
    • 1/2 teaspoon chilli powder
    • 1 sachet maggi masala magic
    • kasuri methi
    • salt to taste
    For the paste :
    • 1 green chilli
    • 1/2 inch ginger
    • 3 cloves garlic

    Equipment

    • 1 pan
    • 1 ladle
    • 2 bowl
    • 1 serving spoon
    • 1 plate

    Method
     

    1. Cut the cauliflower into small florets. Boil them with a little salt and turmeric powder.
    2. Make a puree of tomato.
    3. Grind the ingredients under, ” for the paste “.
    4. Take oil in a pan, fry the potato pieces and keep them aside.
    5. In the same oil, add cumin to it.
    6. As it splutters, put the onion, saute for sometime.
    7. Once it is translucent, put the ginger garlic paste and saute it.
    8. Add  the tomato puree, leet it cook for someetime.
    9. Tip in turmeric powder, chilli  powder, maggi magic masala, and little salt. Remember, salt was added while cooking cauliflower and the masala too contains a small amount of salt.
    10. Add boiled cauliflower pieces and fried potato to it.
    11. Mix well.
    12. Finally, sprinkle a little kasuri methi.
    13. Potato Cauliflower Stir Fry Northern Style is ready to serve.

    Notes

    Cauliflower needs to be properly checked before cooking. Cooking in salt and turmeric helps to kill the worms.
    Do not over cook the florets. 
    You can use garam masala instead of maggi masala magic. 
    Maggi Masala Magic are small sachets available in the market. It is used in stir fry and a variety of dishes as rolls.  It gives a good taste to the dish. 
    aloo gobhi
    aloo gobhi

     

    The other stir fry recipe you might like to check are : 

     

    If you  make Aloo Gobhi 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 ! 

  • Quinoa Pongal | healthy festive sweets

    Quinoa Pongal | healthy festive sweets

    Quinoa Pongal is tasty and a healthy twist to the usual one made with rice. . Quinoa (pronounced as Keen-wah ) is the new age food. It serves as a good replacement for rice. 

    Quinoa is one of the superfoods used by most of us. It is versatile to use, the variety of recipes created is the proof. With Makar Sankranti, round the corner, I am sharing a pongal recipe here. Nothing fancy but the taste is really good. Give a try to quinoa sweet pongal. 

    It is customary to make pongal during Makar Sankranthi in South India. Pongal is made usually with rice and moong dal. I have shared the recipe of it earlier. The other dishes prepared during the three days of festival are bajra roti, brinjal stir fry, khara pongal

    When healthy cooking is the new norm, we need to make a  few  changes in the way we eat or even cook. Quinoa is usually soaked for sometime, once you decide to make, soak it for atleast fifteen minutes. Roasting the moong dal in a little ghee gives a good flavour to the dish. The quinoa pongal recipe is pretty straight forward.

    quinoa pongal

    A few interesting facts about quinoa : 

    1. Quinoa is a good source of  protein. It  contains all the nine kinds of amino acids. 
    2. It is rich in iron and magnesium. 
    3. It is also a good source of  fiber.
    4. It is considered as a super food.
    5. It is gluten-free.
    6. It is  a good replacement for  rice. 
    7. It comes in different varieties as  red, black and white.

    Quinoa Pongal Recipe 

    Ingredients : 

    • 1/2 cup quinoa
    • 2 tablespoon moong dal
    • 2 cups water
    • 3/4 cup jaggery
    • 2 +1 teaspoon ghee
    • 4 almonds
    • 4 cashew nut
    • 1/4 teaspoon cardamom powder

      Method:

    • Wash and soak the quinoa for fifteen minutes.
    • Dry roast moong dal to a golden colour.
    • Cook quinoa and moong dal with two cups of water in a pressure cooker for four whistles.
    • Put the cooked quinoa in a pan. Add ghee to it. 
    • Melt the jaggery with half a cup of  water and strain it into the pan.
    • Let it cook for sometime.  Garnish with roasted nuts. Finally, put some cardamom powder to it and serve. 

    Take a tip : 

    • Adjust sweetness as per your liking. The measurement gives a moderately sweet dish, you can increase it by one-fourth cup.
    • If the jaggery is pure, you can add without straining.
    •  Raisins may be used. 
    • Soaking is necessary to cook  quinoa properly. 
    quinoa pongal

    Quinoa Pongal

    Quinoa pongal is creamy and tasty. It is a healthy twist to the usual one made with rice.
    Print Recipe Pin Recipe
    Course: festive cooking, festive sweet
    Cuisine: karnataka
    Ingredients Method Notes

    Ingredients
      

    • 1/2 cup quinoa
    • 2 tablespoon moong dal
    • 2 cups water
    • 3/4 cup jaggery
    • 2 +1 teaspoon ghee
    • 4 almonds
    • 4 cashewnut
    • 1/4 teaspoon cardamom powder

    Method
     

    1. Wash and soak the quinoa for fifteen minutes.
    2. Dry roast moong dal to a golden colour.
    3. Cook quinoa and moong dal with two cups of water in a pressure cooker for four whistles.
    4. Put the cooked quinoa in a pan. Add ghee to it.
    5. Melt the jaggery with half a cup of  water and strain it into the pan.
    6. Let it cook for sometime.  Garnish with roasted nuts. Finally, put some cardamom powder to it and serve.

    Notes

    Adjust sweetness as per your liking. The measurement gives a moderately sweet dish. Increase by one-fourth cup.
    If the jaggery is pure , you can add without straining.
    Other nuts as raisins may be used. 
    Soaking is necessary to cook  quinoa properly. 

     

    About the event : 

    This post is part of the Festive Recipes at Shhh Cooking Secretly Challenge. Thee theme was suggested by Priya Vijaykrishnan. I liked her Kalyan Kootu and bookmarked it to try for the festive days. Do check out her other  recipes from Tamil cuisine.  Here, members are paired and exchange secret ingredients. The dish is prepared according to the suggested theme with the ingredients. Later, other members, try to guess the ingredients given by the partner. It serves as a fun and challenge to all  of us. 

    My partner was Sasmita, she gave me ghee and jaggery, I have prepared quinoa pongal. Sasmita has prepared  delicious Mini Pannettone  with the secret ingredients, raisin and orange zest. 

     

    The other quinoa recipes shared earlier are : Quinoa Dosa, Quinoa Upma  

    If you  make Quinoa Pongal, 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.

    Pin it for later : 

    quinoa pongal
    quinoa pongal

     

    Linking it to the event at Shhh Secretly Cooking Challenge

     

    shhh cooking secretly

  • Menthe Gojju | Sprouted Fenugreek Curry

    Menthe Gojju | Sprouted Fenugreek Curry

    Jump to Recipe 

    Menthe Gojju / Sprouted Fenugreek Curry is a tasty side dish from Karrnataka. It makes a good accompaniment with hot steamed rice. You can pair it with chapathi, idli and dosa too. 

    Today, I am sharing another side dish which I had scribbled in my diary many years back. Fenugreek is commonly used as a spice in cooking but sometimes as the star ingredient as used here. Do give a try to this recipe and let me know how it was. 

    What is fenugreek ? 

    Fenugreek is a tiny, hard mustard colured seed found in every Indian kitchen. It belongs to the annual plant family, Fabaceae. It is commonly known as menthe in kannada, methi dana in hindi and meti in Telugu. Both the leaves and seeds are used in culinary purposes. Fresh leaves are used in dal, curries and parathhas. The dry fenugreek seeds are dry roasted and used in pickles and spice mix as sambar powder and rasam powder. It is a good  medicine known since ages. 

     

    Benefits of Fenugreek seeds:

    Fenugreek are tiny, hard, mustard coloured seeds found in every kitchen. it is one of the essential ingredients in most spice mix. Earthy and mildly bitter in taste, it gives a distinctive taste to the dishes. It is packed with nutrients and plays an important role as a medicine. It is rich in iron, manganese, magnesium and fibre. 

    • It aids in digestion. It helps to reduce indigestion, flatulence and upset tummy.
    • Fenugreek seeds helps in reducing the blood sugar levels. 
    • The antioxidants present in fenugreek have anti-inflammatory properties.
    • Regular consumption of soaked methi seeds or dried powder helps in relieving meenstual cramps.
    • Regular consumption helps the level of testosterone and estrogen in men and women respectively.

    Today, I am sharing a South Indian side dish made with sprouted fenugreek seeds. The sprouted seeds blend well by giving a sweet, spicy, tangy and tart taste to the dish.  It makes a good accompaniment with hot. steamed rice. You can also use it with chapathi, phulka, idli or dosa. 

    menthe gojju
    menthe gojju

    A few other related posts which might interest you are : Lemon Gojju, Orange Peel Chutney, 

    How to make sprouted fenugreek seeds ?

    Soak a cup of seeds in water for five to six hours. You can keep it oveernight. In the morning, put the seeds in a colander and after sometime, tie them in a thin muslin and  keep it in a closed container in a warm place for a eight hours. The seeds will sprout depending on the climatic condition. It may take two days during winter.  Using sprouted fenugreek seed, enhances the nutritional quotient and the bitterness of the fenugreek is largely reduced.

    Menthe Gojju / Sprouted Fenugreek Curry 

    Ingredients : 

    • 1/2 cup sprouted methi
    • 2 teaspoon coconut oil
    • 1/4 teaspoon mustard
    • 1/4 teaspoon cumin
    • 2 green chilli
    • 1/4 teaspoon turmeric powder
    • 1/4 teaspoon asafoetida
    • 2 green chilli
    • 1/4 cup water
    • 1 teaspoon tamarind paste
    • 1/2 teaspoon rasam powder
    • 1/2 teaspoon chilli powder
    • 1.5  teaspoon jaggery powder
    • 1/2 teaspoon rice flour
    • 1 tablespoon water

    Method :

    1.  Initially, make the sprouted methi seeds as mentioned above.
    2. Take coconut oil in a pan, add mustard seeds. As it splutters, put cumin, asafoetida, turmeric powder, green chilli and curry leaves.
    3. Put the sprouted methi seeds to it. Sprinkle a little water and allow it to cook for sometime.  It cooks quickly in three /four minutes.
    4. Add tamarind paste, rasam powder, chilly powder, salt and jaggery to it. Put some water (about three-fourth cup) to it
    5. Make a slurry of rice flour with a little water. Put it to the dish. It helps in giving a good consistency to the dish. 
    6. Allow it to cook for two minutes.
    7. Menthe Gojju is ready to serve.

    Take a tip:

    • Tamarind pulp can be used here. Soak a lemon sized ball of tamarind i water for ten minutes. Extract the pulp and use it.
    • You can use any other variety of oil. 
    Print Recipe

    Menthe Gojju

    5 from 6 votes
    Menthe Gojju / Sprouted Fenugreek Curry is a flavoursome side dish from South India. It pairs well with hot, steamed rice. It is spicy, sweet, tangy and tart.
    Print Recipe
    Course: Side Dish
    Cuisine: south india
    Ingredients Method Notes

    Ingredients
      

    • 1/2 cup sprouted methi
    • 2 teaspoon coconut oil
    • 1/4 teaspoon mustard
    • 1/4 teaspoon cumin
    • 2 green chilli
    • 1/4 teaspoon turmeric powder
    • 1/4 teaspoon asafoetida
    • 2 green chilli
    • 1/4 cup water
    • 1 teaspoon tamarind paste
    • 1/2 teaspoon rasam powder
    • 1/2 teaspoon chilli powder
    • 1.5 teaspoon jaggery powder
    • 1/2 teaspoon rice flour
    • 1 tablespoon water

    Method
     

    1. Initially, make the sprouted methi seeds as mentioned above.
    2. Take coconut oil in a pan, add mustard seeds. As it splutters, put cumin, asafoetida, turmeric powder, green chilli and curry leaves.
    3. Put the sprouted methi seeds to it. Sprinkle a little water and allow it to cook for sometime.  It cooks quickly in three /four minutes.
    4. Add tamarind paste, rasam powder, chilly powder, salt and jaggery to it. Put some water (about three-fourth cup) to it
    5. Make a slurry of rice flour with a little water. Put it to the dish. It helps in giving a good consistency to the dish.
    6. Allow it to cook for two minutes.
    7. Menthe Gojju is ready to serve.

    Notes

    Tamarind pulp can be used here. Soak a lemon sized ball of tamarind i water for ten minutes. Extract the pulp and use it.

    Pin it for later : 

    menthe gojju
    A bowl of menthe gojju made with sprouted fenugreek seeds

    If you ever make Menthe Gojju, do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates and an e-book for free in your inbox ! 

  • Oats Peanut Laddo | easy snack recipe

    Oats Peanut Laddo | easy snack recipe

    Jump to Recipe

    Oats Peanut Laddo is a tasty, healthy and an easy to make snack. If you are looking for ways to include oats for your family, this laddo recipe is for you.

    Welcome one and all to my little world. Life had been busy and I was on an hiatus for sometime. I am back here with a few good recipes for you. 

    Laddo is a round shaped Indian sweets often made in most regions of India. Varied kind of laddos arre prepared during festive season. 

    Our eating habits are ever changing.  Oats Peanut Laddo is one of the sweet snacks I prepare often these days. The ease of making and the good taste has made it a favourite snack. Moreover, when healthy eating can be easily implemented, it  should  be a part of your lifestyle. Oats Peanut Laddo needs  few ingredients which are easily available in the kitchen, no added nuts and makes use of  jaggery. It is ready in twenty minutes. 

    The ingredients used in making the laddos  are : 

    Oats- You can use any kind of oats. Healthy eating is a choice, so I find ways to include it in our diet. 

    Peanut- Dry roast and remove the skin. Rub it with the palm, once it cools. You can make it ahead and store. 

    Jaggery- The amount of jaggery used is moderate. You may use more quantity if you have a sweet tooth. 

    Cardamom – Cardamom powder gives a good fragrance to sweets. 

    Ghee- I have used a little gheee, it eases the preparation of balls. If you can manage, you can do without it. 

    Oats Peanut Laddo

    Ingredients: 

    • 1 cup oats
    • 1 cup peanut
    • 3/4 cup jaggery
    • 3 cardamom
    • 1 teaspoon ghee 

    Method : 

    1. Dry roast oats until golden and you get a good aroma.
    2. Dry roast the peanuts, the dark specks on it indicate they are done well. Let it cool. Peel the skin.
    3. Grind peanuts, add oats and give a swirl. Finally, add jaggery and cardamom powder to it and grind together.
    4. Remove in a bowl. Add a spoon of melted ghee , mix and make balls of it.
    5. Oats Peanut Laddo is ready to serve. 

    Take a tip:

    1. Store in a clean, air-tight container. It stays good for a week. 
    2. The peanut roasted should be moderate. Once cool, they become crunchy. If they are well roasted, the skin sheds easily. 
    3. Grate the jaggery or break into small pieces, it is easier to grind. 
    4. Addition of ghee is optional but recommended. It makes rolling of lad
    5. I have used regular cooking oats. 

    I love making recipes with oats, have shared a few savoury ones too. The other oats recipes shared earlier : 1) Oats and Wheat Pancake 2) Oats Khichdi 3) Ladoo 4) Oats Dhokla 

    Oats Peanut Ladoo

    Oats Peanut Ladoo iis a tasty, healthy, easy to snack.
    Print Recipe
    Ingredients Method Notes

    Ingredients
      

    • 1 cup oats
    • 1 cup peanut
    • 3/4 cup jaggery
    • 3 cardamom
    • 1 teaspoon ghee

    Method
     

    1. Dry roast oats until golden and you get a good aroma.
    2. Dry roast the peanuts, the dark specks on it indicate they are done well. Let it cool. Peel the skin.
    3. Grind peanuts, add oats and give a swirl. Finally, add jaggery and cardamom powder to it and grind together.
    4. Remove in a bowl. Add a spoon of melted ghee , mix and make balls of it.
    5. Oats Peanut Ladoo is ready to serve.
    6. Take a tip:
    7. Store in a clean, air-tight container. It stays good for a week.

    Notes

    Store in a clean, air-tight container. It stays good for a week. 
    The peanut roasted should be moderate. Once cool, they become crunchy. If they are well roasted, the skin sheds easily. 
    Grate the jaggery or break into small pieces, it is easier to grind. 
    I have used regular cooking oats. 

    Pin it for later : 

    oats peanut laddo
    oats peanut laddo

    If you ever make Oats and Peanut Laddo  recipe, take a picture and share it by tagging @foodiejayashree or @evergreendishes on Instagram or Facebook respectively. Subscribe to get an e-book and all updates for free. 

  • Palak Soup | Healthy Spinach Soup

    Palak Soup | Healthy Spinach Soup

    Jump to Recipe Print Recipe

    Palak Soup is a healthy and tasty soup to have on a cold night. 

    Winter has set in and calls for warm drinks and hot pakoras. Dinners are changed to soups and hot casseroles. Soups serve two purpose: they are filling and ideal for the weight watchers. Instead of binging on snacks, we can opt for the soup anyway. If you are looking for tasty and easy to make recipes, give a try to this palak soup. I like the fact it can be made in a few minutes. 

    Spinach is a good source of iron. It is one of the green leaf I often use at home. I have shared many recipes with palak as alu palak, dry sabzi of palak with potato, dal palak and palak chutney. The palak rice turns out good and is ideal for brunch. I remember using spinach to make paratha and it tasted awesome. Among the dry snacks, I make palak sev and recently made chakli too.  What is your favourite recipe using spinach ? 

    palak soup / spinach soup
    Palak Soup

    About Palak Soup :

    Palak aka Spinach is one of the greens we eat as a family, I find ways to use it in my cooking. Soup is one of them, often made during winters. It is flavoursome and ideal to serve for dinner. It is easy to prepare and ready in a few minutes. Clean the spinach leaves thoroughly. Make sure to use fresh, tender spinach leaves.Olive oil can be replaced with any other medium which is odourless.  I prefer using olive oil in a few dishes, this is one of them. Lastly, addition of cream is optional but it elevates the taste. 

    Other Soup Recipes: 

    I have shared a couple of soup recipes earlier. Tomato Shorba is the Indian version of tomato soup. Carrot Soup, Green Pea Soup, Tomato Soup, Vegetable Manchow Soup, are the other recipes you can check here. 

    About the event :

    It is raining soup in Shhh Secretly Cooking Group. Priya Iyer suggested this wonderful theme and its apt for the season we are dwelling right now. I loved her  carrot soup with coconut milk. I am sure it tastes awesome. Here, we are paired with partners, exchange two secret ingredients and cook as per the theme. The dish is later shared in the group,  other members guess the ingredients. It makes a change to the usual way we share the recipe. Moreover, a fun activity to engage with other members. 

    I was paired with Preethi Prasad. I gave Preethi, amla and coriander powder as the secret ingredients for the Amla Soup she wanted to prepare. Do check it out, it looks delicious. Palak soup was on my list since a long time, She gave me clove and salt accordingly for the dish. 

    Palak Soup Recipe / Spinach Soup

     

    Ingredients :

    • 2 teaspoon olive oil
    • 1 bay leaf
    • 2 cloves
    • 1 onion
    • 2 cloves garlic
    • 1 bunch spinach 
    • salt to taste
    • 1/4 teaspoon pepper powder
    • 1/4 cup milk
    • 2 teaspoon cream

    Method :

    1. Remove the stalk of the spinach leaves and wash them thoroughly. Cut it into bits.
    2. Chop the onion.
    3. Take oil in a pan, add bay leaf and clove to it. Put the onion and saute it for sometime.
    4. Now, put the spinach leaves into it. Let cook for a minute. The green wilts in a minute.
    5. Once it cools, remove the bay leaf and put it in a processor.
    6. Put puree it in a pan. Add quarter cup of water to it. 
    7. Add salt, pepper powder and milk to it. Let it cook for sometime
    8. Top it with cream and serve.

    Take a tip: 

    • You can use any refined oil instead of olive oil.
    • You may add a piece of cinnamon too.
    • Addition of cream is optional but it gives a good taste.
    • I prefer making in small batches, hence used only one bunch of spinach. You can double the recipe. 
    • You can add bread croutons as topping if you want.
    • You can use the hand blender to make puree. 
    • Sprinkle a little pepper just before serving. 
    palak soup

    Palak Soup

    5 from 9 votes
    Palak Soup is tasty and ideal to serve on cold winter night.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course: appetisers
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 2 teaspoon olive oil
    • 1 bay leaf
    • 2 cloves
    • 1 onion
    • 2 cloves garlic
    • 1 bunch palak /spinach
    • salt to taste
    • 1/4 teaspoon pepper powder
    • 1/4 cup milk
    • 2 teaspoon cream

    Method
     

    1. Remove the stalk of the spinach leaves and wash them thoroughly. Cut it into bits.
    2. Chop the onion.
    3. Take oil in a pan, add bay leaf and clove to it. Put the onion and saute it for sometime.
    4. Now, put the spinach leaves into it. Let cook for a minute. The green wilts in a minute.
    5. Once it cools, remove the bay leaf and put it in a processor.
    6. Put puree it in a pan. Add quarter cup of water to it.
    7. Add salt, pepper powder and milk to it. Let it cook for sometime
    8. Top it with cream and serve.

    Notes

    You can use any refined oil instead of olive oil.
    You may add a piece of cinnamon too.
    Addition of cream is optional but it gives a good taste.
    I prefer making in small batches, hence used only one bunch of spinach. You can double the recipe. 
    You can add bread croutons as topping if you want.
    You can use the hand blender to make puree. 
    Sprinkle a little pepper just before serving. 
    palak soup
    Palak Soup

    If you ever make Palak Soup  recipe, take a picture and share it on Facebook or Instagram by tagging @evergreendishes and @foodiejayashree  respectively. I will be happy to see your creation and share it further.

    Subscribe to get all updates and an e-book for free.

  • Ragi Chakli | Finger millet Chakli

    Ragi Chakli | Finger millet Chakli

    Jump to Recipe Print Recipe

    Ragi Chakli is a twist to the usual chakli we often prepare. It is tasty and makes a good snack to munch.

    Chakli makes a good snack to have with a cup of tea. During holidays, children love to binge on snacks. Moreover, festive season calls for celebrations with sweets and savoury snacks.

    I have shared various kind of savoury snacks earlier. Butter Murukku, Split gram murukku,  nippattu are some of the popular south indian snacks. I have also shared a variety of sev recipes : Besan Sev, Palak Sev and Ratlami Sev. If you are looking for something different, try the mathris, lately they are our favourite snacks.

    The awareness of the many benefits of millets has brought a change in the way we eat and cook. Finger millet or ragi is regularly used to make idli, dosa or halbai. Today, I am sharing finger millet chakli. I have made it a couple of times earlier, but not shared with all of you. Ragi Chakli is tasty and makes a good snack to store in the jar.

    Ragi Chakli Recipe

    Ingredients :

    • 1 cup ragi flour
    • 1/2 cup rice flour
    • 1/4 cup roasted gram flour
    • 1 tablespoon hot oil
    • 1 teaspoon chilli powder
    • 1 teaspoon sesame seed
    • 1 teaspoon chilli powder
    • salt to taste
    • water as required for mixing
    • oil for frying

    Method :

    1. Take ragi flour,  rice flour, gram flour, chilli powder, sesame seed, chilli powder, salt and mix it well.
    2. Heat oil in a pan, add a tablespoon of hot oil to the flour mix and mix it thoroughly with fingers.
    3. Now, add a little water at a time, make a pliable dough. The dough should neither be too hard or smooth.
    4. Heat oil in a pan.
    5. Take a chakli mould, grease it with a little oil. Use the star shaped nozzle to make chakli.
    6. Put a small piece of dough in the oil, if it sizzles and  floats on top, you can continue to fry them.
    7. Put some dough and press a few. You can either press directly or put them on a sheet and slide later into the oil.
    8. Deep fry them on both sides.
    9. Remove them on a tissue paper. Repeat with the rest of the dough.
    10. Once they are completely cool, store them in an air-tight container.

    Take a tip :

    • Use good quality ragi flour.
    • Add water slowly in small quantities. If the dough is smooth, it will absorb lot of oil. If iit is hard, you will not be able to press it properly.
    • Never keep hot, deep fried snacks in closed container. they  becomes soggy. Allow them to cool completely, before you store in an air-tight container.

    Ragi Chakli

    Ragi Chakli is a twist to the usual one we often make at home.
    Print Recipe
    Ingredients Method

    Ingredients
      

    • 1 cup ragi flour
    • 1/2 cup rice flour
    • 1/4 cup roasted gram flour
    • 1 tablespoon hot oil
    • 1 teaspoon chilli powder
    • 1 teaspoon sesame seed
    • 1 teaspoon chilli powder
    • salt to taste
    • water as required for mixing
    • oil for frying

    Method
     

    1. Take ragi flour,  rice flour, gram flour , chilli powder, sesame seed, chilli powder, salt and mix it well.
    2. Add butter and give a good mix by rubbing it between fingers.
    3. Add a little water at a time, make a pliable dough. The dough should neither be too hard or smooth.
    4. Heat oil in a pan.
    5. Take a chakli mould, grease it with a little oil. Put some dough and press a few. You can either press directly or put them on a sheet and slide later into the oil.
    6. Deep fry them on both sides.
    7. Remove them on a tissue paper. Repeat with the rest of the dough.
    8. Once they are completely cool, store them in an air-tight container.

    Happy Diwali everyone! May the festival of lights bring immense joy, peace and happiness. If you ever make Ragi Chakli recipe, take a picture and share it on Facebook or Instagram by tagging @evergreendishes and @foodiejayashree  respectively. I will be happy to see your creation and share it further.

    Subscribe to get all updates and an e-book for free.

    Pin it for later :

    ragi chakli
    Ragi Chakli

     

     

     

  • Ajwain Leaf Rasam | Doddapatre Saaru

    Ajwain Leaf Rasam | Doddapatre Saaru

    Ajwain leaf rasam is a comfort and easy to make rasam. It is ideal as a soup too.

    The ajwain leaf is a good source of nutrients. It is known as Ajwain ( Hindi), Karpuravalli ( Tamil), Vamu aaka (Telgu), Panikoora ( Malyalam) and Ova (Marathi) are the other names in regional languages.  I have shared ajwain tambli recipe earlier. It can also be used to make pakodas. You can use it in smoothies and green juice too.

    Doddapatre rasam is simple, no lentil rasam, ready in ten minutes. 

    About the Ajwain leaf plant :

    Ajwain leaf plant is  a small, erect, perennial plant. It is bright green in colour, broad and smooth in texture. The stem is green and soft. it tilts down with the weight of the leaves. It is known as Indian borage. The scientific name is ‘Plecatanthus Ambonicus’.  It can be easily grown in an 8-12 inch pot with a good soil. It grows well in shade and partial sunlight.

    The taste of the leaf is similar to ajwain but with a sharp mint like pepperiness. The aroma is combination of oregano and thyme. The plant is in no way related  to the ajwain seeds we use as a herb in cooking. They have the aroma of ajwain or carom seeds and hence the name. In Kannada, it is commonly called as  ‘saveer sambar soppu’, which literally tanslates to ‘thousand utility leaf’. It can be used in rasam, chutney, dips and pakodas. It may be used in juices along with mint leaves.

    Ajwain leaf concoction is a good medicine for soar throat. Chewing an ajwain leaf helps to keep gas, bloating and  ulcers at bay. It aids in digestion when consumed with black salt. It is widely used as a combination in Homeopathic medicines. 

    aj

    Ajwain Leaf Rasam | Doddapatre Saaru



    Ingredients:

    • 2 teaspoon oil
    • 1/2 teaspoon mustard
    • 1/2 teaspoon cumin
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 2 green chilli
    • 1 sprig curry leaves
    • 1 inch ginger
    • 3 tomato
    • 20 ajwain leaves
    • salt to taste
    • amla size of tamarind
    • 1/2 teaspoon jaggery
    • 1/2 teaspoon pepper powder
    • 2.5 cups water

      Method:


      1. Wash the ajwain leaves, cut or tear them into small pieces.
      2. Soak tamarind in water.
      3. Cut tomato and keep it aside.
      4. Take oil in a pan, add the mustard seeds. As it crackles, put cumin, asafoetida and turmeric powder. Grate the ginger in it and throw the curry leaves and green chill. Add tomato along with a little salt. Sprinkle a little water, it helps to cook them evenly. Give a stir.
      5. Add the ajwain leaves.
      6. Extract the tamarind pulp.
      7. Put the tamarind juice, jaggery and pepper powder to it.
      8. Let cook for sometime.
      9. Add water to it.
      10. Allow it to cook for sometime.
      11. Serve it hot with steamed rice.
    ajwain leaf rasam
    Evergreendishesdev

    Ajwain Leaf Rasam

    Ajwain leaf rasam is a flavoursome, easy to make rasam. It can be served as a soup too.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Course: lunch
    Cuisine: karnataka
    Ingredients Equipment Method

    Ingredients
      

    • 2 teaspoon oil
    • 1/2 teaspoon mustard
    • 1/2 teaspoon cumin
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 2 green chilli
    • 1 sprig curry leaves
    • 1 inch ginger
    • 3 to mato
    • 20 ajwain leaves
    • salt to taste
    • amla size of tamarind
    • 1/2 teaspoon jaggery
    • 1/2 teaspoon pepper powder
    • 2.5 cups water

    Equipment

    • pan, ladle, 2 small bowl

    Method
     

    1. Wash the ajwain leaves, cut or tear them into small pieces.
    2. Soak tamarind in water.
    3. Cut tomato and keep it aside.
    4. Take oil in a pan, add the mustard seeds. As it crackles, put cumin, asafoetida and turmeric powder. Grate the ginger in it and throw the curry leaves and green chill. Add tomato along with a little salt. Sprinkle a little water, it helps to cook them evenly. Give a stir.
    5. Add the ajwain leaves.
    6. Extract the tamarind pulp.
    7. Put the tamarind juice, jaggery and pepper powder to it.
    8. Let cook for sometime.
    9. Add water to it.
    10. Allow it to cook for sometime.
    11. Serve it hot with steamed rice.

    If you ever make Ajwain Leaf Rasam recipe, take a picture and share it on Facebook or Twitter by tagging @evergreendishes and @evergreendishes . I will be happy to see your creation and share it further. 

    Subscribe to get all updates and an e-book for free. 

    Pin it for later : 

    ajwain leaf rasam

  • How to make Apple Pomegranate Jam

    How to make Apple Pomegranate Jam

    Apple Pomegranate Jam is a tasty spread. The flavours blend beautifully and is moderately sweet. It 

    Apples are good to use in numerous ways. It can be used in ice cream and  milkshake, Apple pie is loved by all. When I have many apples, I like to toss them into a salad with a few nuts. 

    When I decided to make apple pomegranate jam, the first reaction was, At last ! after a long time she is making it. I had the Granny Smith variety and used the same. The other varieties as Sweet Tango and Pink Lady can also be used in making apple jam as they have good quantity of pectin. 

    If you extract the pomegranate juice ahead of preparation time, put it in the freezer  to keep the flavours intact. 

    Why should you make this jam ? 

    • Ideal as a spread for bread
    • Children relish these variety of jam
    • the excess fruits are not wasted
    • it has no pectin in it

    How long does it last ? 

    Canning should be done properly, sterilize the bottles. Homemade canned food , if preserved rightly stay good for at least six months. That said, I prefer to prepare in small quantities, it is used within a month. 

    The other kind of jam recipes shared earlier are : 

    About the event : 

    In the Shhh Secretly Cooking Challenge, Preethi Tandon Sridhar, suggested the theme as, “Jam, Jellies, Chutney and Relishes”.  Here, we are paired with partners and the two ingredients are exchanged between the partners. Later, the dish is prepared and the other members try to guess the ingredients.Preethi has varied kind of recipes on her blog. Her Jeera and Cumin Cookies have been on my list since a long time, will make them soon.

      I was paired with Narmadha of Nams Corner. Despite her busy schedule, she finds time for blogging. She has prepared pineapple crush  with ingredients, namely brown sugar and yellow colour, given by me. This is a good one I can store at home.  I was given pomegranate and salt as the secret ingredients, I have made this delicious Apple Pomegranate Jam.

    shhh cooking secretly

    Easy way to deseed the pomegranate: 

    To deseed pomegranate, with a sharp knife, cut the head and root portion of the fruit. Then, make two incisions and cut it  along. Separate the seeds. 

     

    Apple Pomegranate Jam Recipe 

    Ingredients : 

    • 4 apple
    • 2 pomegranate (extracted into juice)
    • 1 lemon
    • 1 cup sugar
    • a pinch of salt

     

    Method : 


    1. Wash, peel and remove the arils. Make juice in the processor.
    2. Wash and peel the apple. Cut the apple into cubes.
    3. Put the apple pieces and pomegranate in a pan to boil. Let it cook for sometime. Add sugar to it. After a few minutes of cooking, add lemon juice and a pinch of salt to it. Cook further for five minutes. 
    4. Let the mixture cool for sometime. Blend it with a hand blender. Put it in the pan and cook for sometime. You should get the consistency of jam . Once cool, store in a clean, air-tight container.

    Take a tip:

    • Addition of salt is optional, but it gives a good taste.

    • After blending, if the consistency is proper, you can store it. I have cooked for two minutes. 
    • Use clean jars to store the jam. 
    Evergreendishesdev

    Apple Pomegranate Jam

    5 from 13 votes
    Apple Pomegranate Jam is a tasty spread. The flavour of pomegranate blends well with apple to make a delicious jam.
    Print Recipe
    Course: condiments
    Cuisine: international
    Ingredients Method

    Ingredients
      

    • 4 apple
    • 2 pomegranate
    • 1 lemon
    • 1 cup sugar
    • a pinch of salt

    Method
     

    1. Wash, peel and remove the arils. Make juice in the processor.
    2. Wash and peel the apple. Cut the apple into cubes.
    3. Put the apple pieces and pomegranate in a pan to boil. Let it cook for sometime. Add sugar to it. After a few minutes, add lemon juice and pinch of salt to it. Cook further for five minutes.
    4. Let the mixture cool for sometime. Blend it with a hand blender. Store in a clean, air-tight container.
    a bowl of apple pomegranate jam
    Apple Pomegranate Jam

    If you ever make this Apple Pomegranate Jam recipe, take a picture and share it on Facebook or Twitter by tagging @evergreendishes and @evergreendishes . I will be happy to see your creation and share it further. 

    Subscribe to get all updates and an e-book for free.