Evergreendishes

Author: Evergreendishesdev

  • Brown rice biryani

    Feeling awesome, I am on my way to healthy eating. Brown rice (hulled or unmilled ) is much used in my kitchen these days.The  brown rice is the simplest and healthiest form of rice. Here only the outer layer is removed and thus all the nutrients are present. If the brown rice is milled and polished, the resultant is our white rice, which is less nutritious  in the process and more starchy. Thus, brown rice is low in carbs, rich in fibre, has more nutrition and keeps one going for a longer time.

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  • Ganesha Chaturthi special

    Ganesh Chaturthi is an important festival in our country. It is celebrated on the fourth day of the Hindu month “Bhadrapada” . It marks the birth of Lord Ganesha, who is the destroyer of all evils and thus all auspicious events begins with the chant of His name.  Today, I have taken the previlege to share the posts of some of my dear friends. All these recipes are related to the festival, though may be written at another time. Wishing all of you a very happy festival and hope you like this Ganesha  Chaturthi special post of mine.

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  • Besan Sev/ Ompudi

    Besan Sev/ Ompudi

    Ompudi or besan sev is a popular snack which is cherished by all. It is ideal to store in the jar as a dry snack. It is commonly made during festivities in South India.

    Over the years, I have realised few things about this recipe. This is the easiest one to make of all the dry snacks. It requires lesser efforts and the ingredients are easily available anytime at home. Moreover, it does not absorb much oil. It pairs well with south indian dishes such as poha and upma.

    Ingredients :  

    Measurement used: 1cup =250ml

    • gram flour 2 cups
    • rice flour 2tbsp
    • ajwain  powder 2tsp
    • salt to taste
    • chilli powder 2tsp
    • turmeric powder 1/4 tsp
    • asafoetida a pinch
    • water for kneading
    • oil for frying

    Equipments :

    kadai, ladle, serving plate, chakli press with medium hole nozzle, absorbent paper, air tight container

    Method :

    • Take the  flour in a wide bowl. Add chilli powder,salt, turmeric powder,asafoetida , chilli powder and mix well. Heat the oil in a kadai. As it heats, put two table spoon of oil to this and knead it with adequate quantity of water to a stiff dough.
    • Grease some oil to the press. The nozzles can be changed, use the one with medium size hole for this recipe.
    • Take a ball of the dough, put it into it and slowly press it into the oil in circular.
    • Deep fry by spreading some oil over it . After sometime, turn it to other side.
    • Once it is brown in colour, remove it on an absorbent paper.
    • When cool, store in an air tight container.
    Besan Sev / Ompudi
    besan sev /ompudi

    Pin it for later:

    Besan Sev /Ompudi
    Besan Sev / Ompudi

    This was one of the first few recipes that I had published and now I have redone it with better pictures. Sending this to Foodies_Redoing Old Post 9, a Facebook group which I am part of, we redo one post every fortnight.

    If you have liked this post, do leave a comment and share it further. You can even pin it on Pinterest for further reference.

    If you ever try making this, do take a picture and share it with me by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook.

    Subscribe to get book of handyhints for free ! Glad if you can share it.

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  • Kadabu Ganesha Chaturthi Special

    Kadabu Ganesha Chaturthi Special

    Kadabu is a festive sweet from Karnataka. Lentil is cooked with jaggery, laced with nuts, desiccated coconut and cardamom powder, filled in thin sheets into crescent shaped and deep fried. These are absolutely tasty and usually made as an offering to Lord Ganesha.

    With the Ganesha festival fast approaching, it is time to prepare a wide variety of sweets. Modak and kadabu are usually prepared during this festival. Here is Kadabu recipe for you.Have a great festival and enjoy your time with family.

     

     

     

     

     

     

    stuffing ready
    stuffing ready

    For the stuffing :
    • Split pigeon peas ( tur dal) 1 cup
    • ghee 1/2tsp
    • jaggery grated 1 cup
    • cardamom powder 1/2 tsp
    • camphor a pinch
    • desiccated coconut 1/2 cup
    • cashew pieces and raisins

     

     

    For the covering :

    • wheat flour 1 1/2 cup
    • rice flour 2 tsp
    • ghee 1/2 tsp
    • water

    Other ingredients :

    • oil for frying
    • flour for dusting

    Method : 

    To make the stuffing: 

    Cook split pigeon pea with a little ghee and water in a pressure cooker. Once it iscooked, let the pressure release by itself. Drain the water, from the lentil. Now, you can either cook it directly in a thick bottom pan or smudge it well along with jaggery. I have a handy equipment and I use it. 

    Put the lentil and jaggery together and cook for sometime. When I pass the lentil, I get a thin, smooth consistency of it and I it is boiled. Put desiccated coconut, dry fruits and cardamom powder to it. Once the consistency is moderate, turn off the stove.

    To make the dough : 

    In the meantime, prepare the dough. It should be firm, cover it with a muslin cloth and keep it aside for sometime.

    To make the kadabu:

    • Make balls of the stuffing and keep it aside.
    • Take a small piece of the dough, roll it into a circle. 
    • Take the stuffing and elongate it between palms. Keep it on one side and slowly cover the other end and seal it. The edges can be trimmed with a curvy knife. I have a mould and I use it. The picture of the mould is given. 
    • Heat oil in a pan.
    • Once the oil is warm, slowly immerse two stuffed kadabu into it. Deep fry on both the sides on a moderate heat. Once the brown spots are visible, remove them on a plate with tissue paper. 
    • Repeat for the rest of the dough. 

    Kadabu

    Kadabu

    Kadabu is a festive sweet from Karnataka. Lentil is cooked and mixed with jaggery. It is then filled and fried in crescent-shaped, called as kadabu.
    Print Recipe
    Ingredients Method

    Ingredients
      

    • For the covering :
    • wheat flour 1 1/2 cup
    • rice flour 2 tsp
    • ghee 1/2 tsp
    • water
    • Other ingredients :
    • oil for frying
    • flour for dusting

    Method
     

    1. Cook split pigeon pea with a little ghee and water in a pressure cooker. Once it iscooked, let the pressure release by itself. Drain the water, from the lentil. Now, you can either cook it directly in a thick bottom pan or smudge it well along with jaggery. I have a handy equipment and I use it.
    2. Put the lentil and jaggery together and cook for sometime. When I pass the lentil, I get a thin, smooth consistency of it and I it is boiled. Put desiccated coconut, dry fruits and cardamom powder to it. Once the consistency is moderate, turn off the stove.
    3. In the meantime, prepare the dough. It should be firm, cover it with a muslin cloth and keep it aside for sometime. 
    4. Make balls of the stuffing and keep it aside.Take a small piece of the dough, roll it into a circle. Take the stuffing and elongate it between palms. Keep it on one side and slowly cover the other end and seal it. The edges can be trimmed with a curvy knife. I have a mould and I use it. The picture of the mould is given. Heat oil in a pan.Once the oil is warm, slowly immerse two stuffed kadabu into it. Deep fry on both the sides on a moderate heat. Once the brown spots are visible, remove them on a plate with tissue paper. Repeat for the rest of the dough.  

    Kadabu

     

    This is an old post which I have redone with better pictures and text. I am sending this to Foodies_ Redoing Old Post 20, a group which I am part of. Every fortnight, a group of bloggers have decided to work on old posts which need our attention. This was one of the first few posts that I had posted in the beginning.

    If you have liked this post, do share it with your family and friends. You can save it for later use on pinterest. If you ever make this sweet dish, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be happy to see and share further.

    Let’s be connected.  Subscribe to get all updates and an e-book for free !

     

  • Instant chakli

    Today is Krishna Janmashtmi, the birthday of Lord Shri Krishna, the creator and supreme personality. All praise to the Lord, who has been so merciful and greatful to us.

    This day is usually celebrated by fasting, preprations of sweets and savoury followed by some snack. Here is an instant chakli that one can make quite easily..

    Chakli, is a fried savoury, which is usually made by a pre made flour at home. Thus, it involves a week long preparation.These edible snacks are crunchy munchy and can be stored for a fortnight ( if they remain ! ) .

    With the festival tomorrow, here is a quick version that is made.

    Instant Chakli

     

    instant chakli
    instant chakli

    Ingredients:

     

    • 2 cup rice flour
    • 1/2 cup gram flour
    • 1/2 tbsp poppy seeds
    • salt
    • 2 tsp chilly powder
    • asafoetida a little
    • 2 tsp butter
    • 1 tsp ghee
    • water
    • oil for frying

    Method :

    • Take the gram flour in a pan and saute it in ghee till light brown. Keep aside.
    • Take  a bowl and add the rice flour. To it add  salt,chilly powder,poppy seeds, butter and asafoetida.
    • Add the gram flour and mix all together by rubbing well.
    • Add little water and mix them together to a dough. The dough should be firm.
    • Heat oil in a kadai.
    • Take a mould. grease it with some oil.
    • Take a ball of the dough, put it into it and once the oil is heated, slowly press it in circular motion.
    • Make a few spherical ones and allow them to turn slightly brown.
    • Turn aside with the ladle and once done, put them on a tissue paper.
    • When cool ,put them in a container.
    • Instant chakli are ready to serve, its so good you will keep longing for more.

    Instant Chakli

    Chakli is a savoury snack from South India. Make this instant version for the festival
    Print Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course: dry snack
    Cuisine: karnataka
    Ingredients Method

    Ingredients
      

    • 2 cup rice flour
    • 1/2 cup gram flour
    • 1/2 tbsp poppy seeds
    • salt
    • 2 tsp chilly powder
    • asafoetida a little
    • 2 tsp butter
    • 1 tsp ghee
    • water
    • oil for frying

    Method
     

    1. Take the gram flour in a pan and saute it in ghee till light brown. Keep aside.
    2. Take  a bowl and add the rice flour. To it add  salt,chilly powder,poppy seeds, butter and asafoetida.
    3. Add the gram flour and mix all together by rubbing well.
    4. Add little water and mix them together to a dough. The dough should be firm.
    5. Heat oil in a kadai.
    6. Take a mould. grease it with some oil.
    7. Take a ball of the dough, put it into it and once the oil is heated, slowly press it in circular motion.
    8. Make a few spherical ones and allow them to turn slightly brown.
    9. Turn aside with the ladle and once done, put them on a tissue paper.
    10. When cool ,put them in a container.
    11. Instant chakli are ready to serve, its so good you will keep longing for more.

    Wishing you all a Happy Janmasthami !

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    If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

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  • Beans Stir fry / Beans Palya

    Beans Stir fry / Beans Palya

    Jump to Recipe Print Recipe

    Beans, popularly known as French beans or just by the name of ring beans is a key ingredient in South Indian cooking. It makes a good combo with other veggies such as carrot, peas, capsicum and potato and can be used in various dishes as gravies, pulav or snacks. But, have you tried this simple g bean stir fry? I am sure, many are not aware of this , do give a try. Bean stir fry is a healthy and easy alternative to quick cooking. It can be used as an accompaniment with chapati or rice. Beans palya makes a good accompaniment in South Indian cooking.

    Beans Stir Fry / Beans Palya Recipe

    Ingredients:

    • 1/2 kg beans
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon asafoetida
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • 4 green chilly
    • curry leaves a few
    • coriander for garnishing
    • fresh coconut
    • 2 teaspoon oil
      salt to taste
    • fresh coconut
    • coriander leaves

    Equipments : chopping board,knife, wok, spatula

    Method:

    1. Remove the ends and the strings of the beans Chop them finely.
    2. Wash it in tap water and keep aside.
    3. Take a wok, add the oil and heat on a low flame. Add mustard seeds, as it crackles add the bengal gram and urad dal, leave it for a while, then add the green chilly ,turmeric powder, asafoetida and curry leaves.
    4. Add the chopped green beans along with salt and sprinkle a little water. Allow to cook till tender.
    5. Add grated coconut and fresh coriander leaves to it. Green bean stir fry is ready to serve.

    Take a tip:

    • Addition of coconut enhances the taste. During summer, keep it in the refrigerator.
    • A few dry red chilly may be added in the seasoning instead of green chilli. Alternatively, you can add red chilli powder after the beans is tenderly cooked.
    • You may use onion along with it. The traditional recipe does not use it.
    • In one kind of recipe, coconut and chilli powder are ground and added.

     

     

    Beans Stir Fry

    Beans stir fry is a tasty side dish from South India.
    Print Recipe
    Ingredients Equipment Method

    Ingredients
      

    • 1/2 kg beans
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon asafoetida
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • 4 green chilly
    • curry leaves a few
    • coriander for garnishing
    • fresh coconut
    • 2 teaspoon oil
    • salt to taste

    Equipment

    • cooking pan, serving spoon, bowl

    Method
     

    1. Chop the beans finely . Wash it in cold water and keep aside.
    2. Take a wok, add the oil and heat on a low flame. Add mustard seeds, as it crackles add the bengal gram and urad dal, leave it for a while, then add the green chilly ,turmeric powder, asafoetida and curry leaves. Add the chopped green beans along with salt and sprinkle a little water.
    3. Allow to cook till tender. Add grated coconut and fresh coriander leaves to it. Green bean stir fry is ready to serve.

    About the event :

    Sending this to Foodies_Redoing Old Post_166. It is a fortnightly event, an old post is worked by editing the post with better pictures or more relevant content. Here, I have changed the picture on this day Dec 7th, 2025.

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

     

  • Shenga holige/peanut sweet pancake

    Shenga holige/peanut sweet pancake

    Shenga Holige is a traditional sweet from North Karnataka. It is often made during festivals. It is like a stuffed sweet pancake with peanut jaggery filling.

    With the commencement of the holy month of Shravan, many auspicious days and festivals lay ahead. If the tuesdays and fridays are sacred, in between are the Nagara chauti, panchmi , raksha bandhan,  varmalakshmi  and krishna janmasthmi, so many tuned up, one needs to think of the different sweets that can be prepared. Today, I am presenting to you shenga holige/peanut sweet pancake. Shenga is peanut or groundnut and holige is a stuffed sweet bread or pancake.

    Shenga holige is a popular sweet of North Karnataka. It  can be stored for a few days. It is tasty and muchloved by kids, as it can be eaten just like that, no need of milk or  even ghee. This post is part of  Culinary Hoppers with the theme “Sweets “. Let’s get cooking in steps.

    Shenga Holige / Peanut Sweet Pancake

    Ingredients :

    For the dough :
    • fine semolina 3 cups
    • refined flour 2 cups
    • ghee 1tbsp
    • oil 2tsp
    • water

    Note : Fine semolina is known by the name of “chiroti rawa”

    For the stuffing :
    • peanuts 1/4kg
    • jaggery 1/4kg
    • cardamom powder 1/2tsp
    Other ingredients :
    • refined flour for dusting
    • oil for greasing
    Equipments :

    Skillet , kitchen turner, rolling pin, pan or container, thin muslin cloth

     

    Shenga Holige / Peanut Sweet Pancake

     

    Method :

    To make the dough :

    Take the flour and semolina in a wide bowl. Mix well. Add ghee, mix , add little water and make it into a dough of medium consistency. Smear oil, cover with a thin muslin cloth and keep aside for fifteen minutes.

    To make the filling :

    • Roast the groundnuts and let cool. Discard the skin by crushing with hand or rolling pin.
    • Break the jaggery into small bits.
    • Grind the groundnut coarsely. Add jaggery and cardamom to it and pound it well. Put it in a bowl and keep aside.

    To make the pancakes:

    • Take a small ball of the dough, roll it into a small circle.
    • Mix the filling. Take a small portion of it, squeeze it between palms and  make it into a small ball.
    • Put it into the centre and slowly seal the edges together.
    • Dust it with flour and roll it.
    • Heat a skillet.
    • Smear little oil on the rolled pancake and put it on the skillet.
    • Put some oil and roast it till brown bubbles are seen.
    • Remove and keep aside.
    • Repeat for the remaining dough.
    • Shenga holige/peanut sweet pancakes are ready to savour. Tastes good with ghee.

    Take a tip:

    • Once you take the ball and fill it, press the ball lightly between palms.
    • Dust with a little flour and roll it very lightly.
    • Once cool, store them in a tight container. They can be kept for a couple of days.
    • Holige is usually served with ghee.

    About the event:

    This is an old post which I have redone with better pictures. Sending this to our fortnightly event, Foodies_Redoing Old Post 34. I have changed the main picture of holige and put better ones. Some text also needed formatting.

    shenga holige

     

    Shenga Holige / Peanut Sweet Pancake

    Shenga Holige

    Shenga Holige is a festive sweet from North Karnataka.
    Print Recipe Pin Recipe
    Ingredients Equipment Method

    Ingredients
      

    • For the dough :
    • fine semolina 3 cups
    • refined flour 2 cups
    • ghee 1tbsp
    • oil 2tsp
    • water
    • Note : Fine semolina is known by the name of “chiroti rawa”
    • For the stuffing :
    • peanuts 1/4kg
    • jaggery 1/4kg
    • cardamom powder 1/2tsp
    • Other ingredients :
    • refined flour for dusting
    • oil for greasing

    Equipment

    • Skillet , kitchen turner, rolling pin, pan or container, thin muslin cloth

    Method
     

    To make the dough
    1. Take the flour and semolina in a wide bowl. Mix well. Add ghee, mix , add little water and make it into a dough of medium consistency. Smear oil , cover with a thin muslin cloth and keep aside for fifteen minutes.
       
    To make the filling
    1. Roast the groundnuts and let cool. Discard the skin by crushing with hand or rolling pin.
      Break the jaggery into small bits.
      Grind the groundnut coarsely. Add jaggery and cardamom to it and pound it well. Put it in a bowl and keep aside.
    To make the pancake
    1. Take a small ball of the dough, roll it into a small circle.Mix the filling. Take a small portion of it, squeeze it between palms and  make it into a small ball.Put it into the centre and slowly seal the edges together.Dust it with flour and roll it.Heat a skillet.Smear little oil on the rolled pancake and put it on the skillet.Put some oil and roast it till brown bubbles are seen. Remove and keep it in a plate. Repeat for the rest of the dough and filling.

     

     

    Shenga Holige / Peanut Sweet Pancake

    My other sweet recipes, do have a look here :

    Do check out these by my  blog hop friends. So many ideas for the festival season ahead !

    Pin it for later :

    shenga holige/ peanut sweet pancake

     

    If you have liked this post, do share it with your family and friends. If you ever make this recipe, take a picture and share it on Instagram by tagging @foodiejayashree or on Facebook by tagging @evergreendishes. Do check out our recent videos that I am making

    Check out my e-books on Amazon !

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  • Punjabi lassi / Sweet Lassi Recipe

    Punjabi lassi / Sweet Lassi Recipe

    Lassi is a popular Indian drink made using yoghurt. It is usually served sweet though salted version may be made. It is ideal drink during summer. Punjabi  lassi is very popular and tasty, second to nothing. Today, I present to you this version of  Punjabi Lassi.

    Benefits of lassi:

    • It is a coolant to the body.
    • It is ideal drink during summer.
    • It can be easily made at home. Less fat may be used in it.
    • It can be consumed by people of all ages.
    • It is a good source of probiotics.
    • It aids in digestion as it contains lactobacillus.

    Difference between buttermilk and lassi:

    Buttermilk and lassi is often confused. Technically, buttermilk is the residue that is left out after churning butter from cream. However, lassi is made using thick yoghurt. It is churned with a blender to make lassi. Lassi is usually thicker and has more fat content in it.  Buttermilk is thinner in consistency.  Lassi is more acidic than buttermilk. Spicy buttermilk is usually served after lunch in many states as Gujarat and Rajasthan.Lassi is from North India and usually served during breakfast.

    Punjabi Lassi

    Different Kind of Lassi :

    Over the years, I have recreated  different varieties of lassi during summer.  Cucumber lassi is spicy and I love it. Strawberry lassi is ideal to serve when you have a couple of berries at home.

    About the event:

    This is an old post which I have redone now. Sending this to our fortnightly event Foodies_Redoing Old Post 40,  we work on an old post together. Some posts written earlier need to be changed with better pictures, text or sometimes both. Thus, we as a group, work on one post every fortnight.

    Lets get to the recipe of Punjabi Lassi

    Ingredients :

    • Curds or yoghurt 250ml
    • Milk 100ml
    • Water 150ml
    • Sugar 3tsp
    • Cream 1tsp
    • Pistachois a few
    • Cardamom powder a pinch

    Method :

    Blend the curds  and cream with a blender or a churner. Add water, milk and sugar to it. Blend all ingredients together to get a lather. Pour it into a glass. Add cardamom powder, pistachois and cardamom powder to it. Serve immediately.

    Note: Add more sugar if needed.

    Punjabi Lassi

    Punjabi Lassi

    Punjabi Lassi is a flavoursome drink made from yoghurt. It is popular in North India. It is ideal drink during summer.
    Print Recipe Pin Recipe
    Course: Breakfast
    Cuisine: north indian
    Ingredients Equipment Method Notes

    Ingredients
      

    • 250 ml Curds or yoghurt
    • 100 ml Milk
    • 150 ml Water
    • 3 tsp Sugar
    • 1 tsp Cream
    • Pistachios a few
    • Cardamom powder a pinch

    Equipment

    • bowl
    • blender
    • glass
    • small spoon

    Method
     

    1. Blend the curds  and cream with a blender or a churner. Add water, milk and sugar to it. Blend all ingredients together to get a lather. Pour it into a glass. Add cardamom powder, pistachois and cardamom powder to it. Serve immediately.

    Notes

    Add more sugar if needed. 
    Cream may be avoided.

    Pin it for later:

    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.
    Check out my e-books on Amazon. Do not miss any post, subscribe to get all updates and an e-book for free !

     

     

     

     

     

     

     

     

  • Iced expresso

    Iced expresso

    Jump to Recipe

    Iced Expresso is an easy to make, chilled drink made with milk, chocolate and coffee. It is ideal for the weekends or during summer.

    Beverages are drink made consumable for humans. Even though, water is an essential for the survival of humans, it is not considered as a beverage. All other drinks come into this category. They can be of various kinds from hot beverages as tea and coffee, to cold ones as juice and aerated drinks. Again, these can be further classified as alcoholic and non-alcoholic. Today, I am glad to share with you “Iced Expresso”.

    iced expresso
    iced expresso

    Ingredients :

    • 200 ml Milk
    • 1 teaspoon instant coffee powder
    • 1 teaspoon cocoa powder
    • 1.5 teaspoon sugar
    • 1/2 teaspoon cinnamon powder
    • 1/2 teaspoon vanilla essence
    • 3 ice cubes

    Method :

    In a bowl add milk, cocoa powder, coffee powder ,and sugar . Blend them together. Later add cinnamon powder and vanilla essence and give a stir. Serve in glass with ice cube.

    Iced Expresso is quite similar to cold coffee but with a tinge of chocolate. It makes an easy and relishable drink. One can enjoy it during hot summers or midafternoons. My other cold beverages are   

    Print Recipe
    iced expresso
    Evergreendishesdev

    Iced Expresso

    5 from 2 votes
    Iced Expresso is a delicious and refreshing beverage to beat the heat.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Course: beverages
    Cuisine: international
    Ingredients Method

    Ingredients
      

    • 200 ml Milk
    • 1 teaspoon instant coffee powder
    • 1 teaspoon cocoa powder
    • 1.5 teaspoon sugar
    • 1/2 teaspoon cinnamon powder
    • 1/2 teaspoon vanilla essence
    • 3 ice cubes

    Method
     

    1. In a bowl add milk, cocoa powder, coffee powder ,and sugar . Blend them together. Later add cinnamon powder and vanilla essence and give a stir. Serve in glass with ice cube.

    Here are the links of my blog hop friends:

    About the event :

    Sending this to Foodies Doing Old Post _107 It is a fortnightly event, we work on an old post either  with addition of text, better pictures or just formatting. Here, I have done a bit of formatting and changed my pictures.

     

     

    If you ever make this Iced Expresso,  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.   Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon.  Until next time, happy cooking!

  • Easy Cauliflower stir fry

    Easy Cauliflower stir fry

    Cauloflower Stir Fry is an easy to make, tasty side dish from North Indian cuisine.

    Cauliflower, popularly known as gobi,  can be used in a wide range of dishes. It is extensively used in curries, stirfry and starters. It is one of the veggies liked by kids today.

    This vegetable needs to be cleaned properly as it is the home to many tiny worms. Keep the florets immersed in hot water to which salt and turmeric is added.

     

    Various kind of dishes can be made using cauliflower. Cauliflower stir fry is easy to prepare and tasty.  It goes well with chapatis and phulkas. The other cauliflower dishes posted are : Gobi Manchurian is one of the preferred snacks at home.

    cauliflower stir fry
    cauliflower stir fry

    Cauliflower Stir Fry Recipe

    Ingredients:

    • 1 small cauliflower
    • 2 onion
    • 1/2 bunch coriander
    • 1 inch ginger
    • 2 green chilly
    • 1/2 tsp cumin
    • 1/4 tsp turmeric powder
    • 2 tsp  oil
    • salt to taste

    Pre- requisites :

    • Take small florets of cauliflower and boil till tender with a pinch of salt and turmeric powder.
    • Chop onion finely.
    • Grind coriander, ginger and green chilly to a paste.

    Method:

    • Take a pan and add the oil. Add cumin, after a second, add the onions and turmeric powder to it. Saute for a while.
    • Add the ground paste and salt to it. Mix well.
    • Drain the water and add the florets. Mix well.
    • Let the flavours blend together.
    • Cauliflower stir fry is ready to serve.
    • Serve with chapati or phulka.

    cauliflower stir fry

    Cauliflower Stir Fry

    5 from 2 votes
    Cauliflower Stir Fry is an easy to make, tasty side dish. It pairs well with chapathi or phulka.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course: dinner, lunch
    Cuisine: north indian
    Ingredients Equipment Method

    Ingredients
      

    • 1 small cauliflower
    • 2 onion
    • 1/2 bunch coriander
    • 1 inch ginger
    • 2 green chilly
    • 1/2 tsp cumin
    • 1/4 tsp turmeric powder
    • 2 tsp oil
    • salt to taste

    Equipment

    • 1 pan
    • 1 ladle
    • 2 bowls

    Method
     

    Pre- requisites :
    1. Take small florets of cauliflower and boil till tender with a pinch of salt and turmeric powder.
    2. Chop onion finely.
    3. Grind coriander, ginger and green chilly to a paste.
    Method:
    1. Take a pan and add the oil. Add cumin, after a second, add the onions and turmeric powder to it. Saute for a while.
    2. Add the ground paste and salt to it. Mix well.
    3. Drain the water and add the florets. Mix well.
    4. Let the flavours blend together.
    5. Cauliflower stir fry is ready to serve.
    6. Serve with chapati or phulka.

    About the event:

    Sending this to Foodies_Redoing Old Post 80, a fortnightly event. I have made this stir fry since I have put it here. I like to make this simple stir fry with chapathi. Now, I have put better pictures here, the recipe remains the same.

    Pin it for later:

    cauliflower stir fry
    cauliflower stir fry

     

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