Groundnut chutney is a very tasty accompaniment that can be served with idli or dosa. It was during last winter that I first made it, and since then , it has become a routine.
Usually, roasted groundnuts are grinded with green chillies and salt along with a little tamarind pulp. But, I have made a slight variation here. The consistency was dense, adding a little coconut was appropriate and a dash of ginger gave more taste to it..
Ingredients:
Roasted groundnuts 1/2 cup
coconut 1tsp
green chilly 2
curry leaves a few
ginger 1/2 inch
tamarind pulp 1tsp
salt to taste
water very little
oil 1/2tsp
groundnut chutney
Method :
Take oil in a kadai, roast the green chillies. curry leaves and ginger. Grind all ingredients together with a little water. Serve with idli or dosa. Seasoning may be added.
This is a famous dish of Karnataka. Its made on many occassions, be it the festivals or get togethers. A dish made of rice and tuvar dal, with goodness of vegetables and some condiments ground together makes it an outstanding one pot meal, which is cherished by many.
Bisebelebath
The ingredients that you need are:
I1/2 bowl rice
1 bowl tuvar dal
15beans
2 carrots
2 potatoes
1/2 bowl of green peas
lemon size tamarind
sambar masala powder 3tbsp
oil 2 tbsp
mustard seeds 1/2 tsp
asafoetida a pinch
turmeric powder
bengal gram 1tsp
urad dal 1 tsp
cashew pieces a fw
curry leaves
groundnuts 1/2 bowl
To make the sambar powder :
coriander seeds 5tsp
bengal gram 1tsp
urad dal 1tsp
cinnamon 1 small stick
cumin 1/2 tsp
pepper 5
dessicated coconut little
red chilli 8
oil
Method ;
This is the direct method of cooking. In a thick bottom vessel, boil adequate quantity of water. Add tuvar dal and turmeric powder. Close a lid, and let cook on a low flame.
Split the beans and cut the potatoes into small cubes.
After fifteen minutes, when it is half cooked, add the beans.
a little later add the rice, potatoes and peas.
Add adequate quantity of water.
Meanwhile, roast the spices seperately with a little oil. When cool,g rind them to a powder and keep aside.
Squeeze the pulp of the tamarind.
Add the tamarind pulp and sambar powder to it.
Make seasoning in another pan. Put it over the rice and mix well.
Allow to cook for sometime.
Serve with papad and cucumber raita.
Take a tip :
Raita is a salad with yoghurt and dressing.
Adding of peanuts is optional. While adding , you can soak them in water and use, it gives the taste of fresh ones.
Rajma Masala is a delicious side dish from North Indian cuisine. It is a comfort food for them.
Rajma is one of the most loved pulses in the northern states. It is served with rice or any kind of Indian flat bread. Chawal Rajma is a very popular dish.The long bean is kidney shaped, hence it is known as Kidney bean. It is a rich in nutrients and highly recommended for the vegetarians. More information is here.
Cooking the kidney bean properly is a necessary, otherwise, it cannot be eaten and may cause stomach disorder too. I remember, a few years back, I advented to cooking this one. A newbie at this, it was a total disaster. The kidney beans, though cooked, were still hard. I stopped cooking for sometime. Now, again, it has made a comeback and the cooking the right way. The kidney bean, needs to be cooked for nearly half an hour in the pressure cooker, at least ten to twelve whistles. Let it cool by itself. Later, check and if they are not tender, cook them again for some more time.
Here, I am sharing two methods of making rajma masala. Follow whichever you prefer.
rajma masala
Ingredients :
1/4 kg Rajma
3 tomato
2 onion
1 inch ginger
4 cloves garlic
2 green chilli
1/2 teaspoon cumin
1 bay leaf
1 red chilli
1/2 teaspoon turmeric powder
1/2 teaspoon dhania powder
1/2 teaspoon cumin powder
amchur powder
2 teaspoon chilli powder
1 teaspoon garam masala
salt to taste
2 teaspoon oil
Method :
Pre requisites:
Rajma need to be soaked overnight.
Put tomatoes in hot water. Peel the skin.
Cut onions into chunks.
First method to prepare:
Drain the water from the soaked kidney bean, put fresh water to it and cook in a pressure cooker for fifteen whistles.
Grind tomato, onion, ginger, garlic and chilli to a paste.
The kidney beans need to be really soft, otherwise it will not taste good.
Heat oil, Put cumin, red chilly and bay leaf to it. As it sizzles, add the tomato mix puree and saute for a while.
The oil should leave the sides , then add the spice powders.
Add turmeric powder and salt. Let boil, make it to a gravy consistency by adding adequate quantity of water.
Add the cooked rajma to it.
Simmer on a low flame for sometime.
Rajma masala is ready to serve.
Serve hot with any flat bread or rice.
Alternate Method :
Grind tomato, onion, ginger, garlic and green chilli to a paste.
Take oil in a pressure pan, add cumin seed as it sizzles throw in the red chilli and bay leaf to it. Put the tomato onion paste to it. Saute it for sometime. Let the oil leave the sides.
Put turmeric powder, dhania powder, cumin powder, garam masala, red chilli powder and amchur powder to it. Saute it for sometime.
Drain the water from the soaked rajma. Rinse it in water.
Put the washed rajma to it along with salt and five cups of water. Close the lid. Put the whistle and allow it to cook for eight whistles.
Let the pressure release by itself. Check the consistency, if needed boil it for sometime.
Garnish with fresh coriander leaves. Rajma in pressure cooker is ready to serve.
Rajma Masala is a delicious accompaniment from North Indian cuisine. It pairs well with any kind of flat bread or hot steamed rice. Rajma chawal is a popular food in North India.
Drain the water from the soaked kidney bean, put fresh water to it and cook in a pressure cooker for fifteen whistles.
Grind tomato, onion, ginger, garlic and chilli to a paste.
The kidney beans need to be really soft, otherwise it will not taste good.
Heat oil, Put cumin, red chilly and bay leaf to it. As it sizzles, add the tomato mix puree and saute for a while.
The oil should leave the sides , then add the spice powders.
Add turmeric powder and salt. Let boil, make it to a gravy consistency by adding adequate quantity of water.
Add the cooked rajma to it.
Simmer on a low flame for sometime.
Rajma masala is ready to serve.
Serve hot with any flat bread or rice.
Alternate Method :
Grind tomato, onion, ginger, garlic and green chilli to a paste.
Take oil in a pressure pan, add cumin seed as it sizzles throw in the red chilli and bay leaf to it. Put the tomato onion paste to it. Saute it for sometime. Let the oil leave the sides.
Put turmeric powder, dhania powder, cumin powder, garam masala, red chilli powder and amchur powder to it. Saute it for sometime.
Drain the water from the soaked rajma. Rinse it in water.
Put the washed rajma to it along with salt and five cups of water. Close the lid. Put the whistle and allow it to cook for eight whistles.
Let the pressure release by itself. Check the consistency, if needed boil it for sometime.
Garnish with fresh coriander leaves. Rajma in pressure cooker is ready to serve.
Notes
To check the rajma if they are cooked properly, it should easily smudge between two fingers.
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rajma masala
If you ever make Rajma Masala recipe in yoour 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!
Roasted murmura is a light and dry snack ideal to store at home. It is liked by children as well as adults.
Roasted murmura and rice flakes are commonly found in most homes of South India. They are ideal as a light snack with tea in the evenings and stay good for a long time.
Murmura is commonly called as puffed rice in English. Other names of murmura are mandalu , churmuri, mandakki, mamra, kurmura, mudi
Growing up, we always had it at home. Now, I too prepare either one of them to have as a light snack when children are hungry. Advantages of having roasted murmura at home
easy to binge
liked by adults and kids
good to have a few snacks ready on the shelf
it is low in calorie
light on stomach
Roasted Murmura Recipe:
Ingredients :
1/2 kg murmura
1 bowl peanuts
1/2 bowl split dalia
1/2 teaspoon cumin
1 teaspoon cumin powder
salt to taste
1 tablespoon oil
1 teaspoon chilli powder
1/4 teaspoon turmeric powder
a pinch of asafoetida
a few curry leaves
Method :
Take a kadai, add oil and make the seasoning. Add cumin, asafoetida, turmeric powder and then put in groundnuts. Allow to cook them for two minutes, then add split dalia. Add curry leaves and cumin powder. After a few seconds, add chilli powder and salt, mix well and switch of the gas. Add the murmura and mix well. Heat it for sometime. This make it crisper. When cool, store in an airtight container.
Take a tip:
Murmura should be crisp.
Adjust the quantity of chilli powder.
Roast the peanuts for a few seconds, they should be crunchy.
Adding curry leaves gives a good taste to it.
Do not skip adding asafoetida.
About the event:
This is an old post which I have redone with better pictures and text. Sending this to Foodies_Redoing Old Post39, a fortnightly event where we work on an old post that we wish. With time, our writing and photography has improved a bit, so giving a better look to the old blog posts.
Evergreendishesdev
Roasted Murmura
Roasted murmura is a handy snack to store at home. When kids are hungry, a ready to eat snack.
Take oil in a kadai, heat it, add cumin, asafoetida and turmeric powder. As it splutters, put the groundnuts and let it cook for sometime.
Then add split dalia. Put cumin powder and curry leaves. Put salt, chilli powder and give a stir. Remove from heat.
Mix the murmura in it. Now, heat it on a low flame for sometime to give crispiness.
When cool, store in an air tight container.
Notes
Adjust the quantity if chilli powder.
Roast the peanuts for a few seconds, they should be crunchy.
Adding curry leaves gives a good taste to it.
Do not skip adding asafoetida.
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roasted murmura.
If you ever make any of these recipes, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
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Kachori is a savoury snack which originated in Uttar Pradesh and Rajasthan. Today, it is popular in many states as Madhya pradesh, Gujarat, Maharashtra and all the northern states. Various kind are prepared with different filling inclusive of sweet and dry fruits. Both baked and fried versions are made. It’s festivity time and the theme of our blog hop is “Kachoris ” I am presenting to you a popular and tasty one ” Khasta Kachori ” Do find a picturesque presentation below.
kastha kachori
Ingredients :
For the dough :
Refined flour 2 cups
soda 1/2 tsp
salt 1/2 tsp
water
oil 3tbsp
For the filling :
urad dal 1/2 cup
green chilly
ginger 1 inch
dhania powder 1tsp
cuminpowder 1/2 tsp
fennel powder 1/2 tsp
chilly powder 2tsp
sugar 1/2 tsp
salt
cashew pieces
raisins
oil for deep frying
Take a tip : I pounded fresh spice powder and it tasted great. Take a spoon each of dhania, cumin and fennel and powder it in the small jar.
Method :
To make the dough :
Sift the flour, salt and soda together.
Add oil and mix well with fingers.
Knead to a dough of thick consistency,
Cover it with a moist cloth and keep aside.
To make the filling :
Soak the urad dal for an hour.
Coarsely grind it along with ginger and green chilly.
Heat oil in a pan. Add the ground paste to it.
Along with it add asafoetida and other spice mix.
Let the moisture evaporate. Add salt and lime juice.
Let cool.
To make the kachoris :
Make 15 balls of the dough and the filling.
Take a ball of the dough, roll it into a puri. Keep it thick at the centre and thin at the edges.
Take a ball of the mixture, enclose it by sealing the edges.
Flatten it by pressing with fingers.
Repeat for others.
Heat oil in a frying pan.
Deep fry by putting three or four at a time.
It should be golden in colour.
Remove and put it on absorbent paper.
Serve with sweet chutney and green chutney.
doughfilling mixtureballs of the doughballs of the fillingdough rolledplace the fillingseal the edgesflatten it with fingersdeep fry
kastha kachori
Do check out the other variety of kachoris by Culinary Hoppers.
The affair with kababs continues.The pleasant weather of September, it was raining here then, (late rains) and these kababs made a wonderful treat. When I saw this Veg Seekh Kabab on my dear friend Piyali Sekhar Mutha’sblog, I could not desist. The recipe can be read here.They looked delicious and I knew it would be liked by my children. Last week. I had made these and they were really good. Now, sharing it here with you all.
I have earlier mentioned that I am trying various kind of dishes with brown rice. This Brown rice pongal is awesome and it’s become a quick meal for me to make at night. Here, as the lentil and rice are cooked together, the taste of the brown rice is much less and hence more tastier. (more…)
Baking has been one of my interests, though I have not advented much. It had always been with microwave, but this time I thought of trying in my OTG which had been lying unused. Yes, it is again the time of our blog hop with the theme “baking ” and today I am sharing with you delicious orange zest cookies.
These cookies with orange zest and juice along with tuti fruiti and cashews is flavourful and makes me get back to baking it again.
A few pointers to use Oven Toaster Grill.
Preheating of the oven is a necessity. Mine is Bajaj Majesty 700QT . Here I have used 2 on the dialer.
Different time is necessary for baking different dishes. Refer catalogue and your experience is the best outcome.
One needs to keep a watch, lest the food may get burnt. The aroma of baked dishes reaches outside first.
Do not touch with hand.
Cooling on the rack is essential.
If you are on the lookout for bajaj appliances, you can check them here
Here is the recipe of my cookie :
Ingredients :
All Purpose Flour / maida 2cups
Unsalted butter 225 grams
Castor sugar 1 cup
salt 1/4 tsp
baking powder 1/2tsp
orange zest of 1 orange
orange juice 1/4 cup (fresh )
tuti fruti 1/2 cup
cashew pieces 1/2 cup
orange zest cookies
Method :
Mix the flour, salt, baking powder and orange zest together. For the orange zest, I have grated the skin of orange and used it. Be careful not to use the pith of it.
Beat the butter and sugar, till it is soft and fluffy.
Now, add the juice and the flour to it and gently mix them together to form a dough of thick consistency.
Wrap the dough in a plastic wrap and refrigerate for one hour.
Before baking ,pre-heat the oven
Line the tray with parchment paper and grease with little butter and dust with flour.
Shape them into cookies and keep them in the oven to bake.
Initially I put the time dial on 3 . Then again I put it for 1
Remove them slowly and keep them on the wire rack to cool.
Store orange zest cookies in air tight container.
Alternatively, you can bake in microwave oven too.
ingredients for cookiedough for the cookieorange zest cookies
These are the various other delicacies of my friends .
Hara Bhara Kabab is a popular kabab made using spinach, potato and green peas. This green filled savoury is much relished and sort after snack. It is a healthy snack with the goodness of spinach and green peas in it. It is ideal to serve as an appetiser or evening snack.
Hara Bhara Kabab is ideal to serve as an evening snack. It is ideal finger food for children or as an appetizer for a get-together, it is loved by all. Without much ado, here is the recipe for this one.
hara bhara kabab
Hara Bhara Kabab Recipe
Ingredients :
1 cluster (bunch)Spinach
3 boiled potato
1 cup green peas boiled
2 green chilly
1 inch ginger
2 tablespoon bread crumbs
1 teaspoon chat masala
salt to taste
1 teaspoon cornflour
oil for shallow frying
a few cashew nuts
Method:
Remove the stalk, wash and boil the spinach leaves (sans water) for three minutes. When cool grind it with ginger and green chilly to a smooth paste.
Make a paste of the green peas.
Take a bowl and add the potatoes, green peas and the spinach paste. Add bread crumbs, chat masala and salt to it. Mix well.
Make a paste with cornflour in another bowl and keep aside.
Make flat balls of the mixture.
Heat a skillet, take a ball of it and dip in the cornflour mixture, and put a cashew over it.Place it on the skillet and put a little oil on it.
Roast until golden in colour on both sides.
Alternatively you can deep fry it.
Serve hot with any dip or sauce of your choice.
Evergreendishesdev
Hara Bhara Kabab
Hara Bhara Kabab is a delicious snack made with spinach, peas and potato.
Remove the stalk, wash and boil the spinach leaves (sans water) for three minutes. When cool grind it with ginger and green chilly to a smooth paste.
Make a paste of the green peas.
Take a bowl and add the potatoes, green peas and the spinach paste. Add bread crumbs, chat masala and salt to it. Mix well.
Make a paste with cornflour in another bowl and keep aside.
Make flat balls of the mixture.
Heat a skillet, take a ball of it and dip in the cornflour mixture, and put a cashew over it.Place it on the skillet and put a little oil on it.
Roast until golden in colour on both sides.
Alternatively you can deep fry it.
Serve hot with any dip or sauce of your choice.
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Hara bhara kabab is a delicious snack from North Indian cuisine.
If you ever make this hara bhara kabab recipe or any of my other dishes, do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected. Subscribe to get all updates in your inbox. Happy Cooking !
Besan ladoo is a popular dry snack prepared during festivals and ceremonies in South India. It is delicious and melt in the mouth.
During ceremonies, it is customary to make it along with chakli, they are stored in large containers to serve the guests and other invitees. Besan ladoo has long shelf life. It is ideal to serve along with upma or a snack which can be binged anytime of the day.
Take a thick bottom pan and add some ghee to it. Add besan to it and saute it on a low flame. The colour should change to brown. After sauting for a while, add more ghee and cashews to it. Do not add cashews in the beginning, they will get burnt. Once it is done, put it in a wide plate and let cool.
Add sugar and cardamom powder to it. Mix well. Rub it with palm to make a smooth pliable dough. This is the essence of the recipe. Shape them into ladoos and store them in a container. Besan ladoos can be kept for a month. This is gluten free snack.
Take a tip: The castor sugar should be fine powder. Otherwise, you will feel the pinch of it while eating.
Evergreendishesdev
Besan Ladoo
Besan ladoo is a popular dry snack made during ceremonies in South India.
Take some ghee in a pan, add the besan and roast it well. Keep roasting, after some time, add the cashew pieces. A little later, put the raisins. Keep roasting, add a little more ghee, you should get a good aroma and the colour of the gram flour should be dark brown.
Mix sugar and cardamom powder to it and keep it aside.
Once it cools, knead the mixture well. Make balls of it and store in an airtight container.
Notes
Use fine castor sugar.
Roasting of the besan must be done properly to get perfect ladoos.
besan ladoo
This recipe was first published in 2015, now I have redone it with better pictures and more fresh content. Old posts are lost as so many new blog posts are published each day. I have joined a group and we are Foodies_ Redoing Old Post giving a new look to our old posts.
If you have liked this post, do leave a comment. Do try this recipe during the weekend, take a picture and share it with us by tagging @evergreendishes on Facebook or @foodiejayashree on Instagram. I will share it further.
