Evergreendishes

Author: Evergreendishesdev

  • Ajwain tambli recipe

    Ajwain tambli recipe

    Ajwain Tambli is tasty and healthy accompaniment from coastal cuisine. It tatses good with hot steamed rice.

    In the coastal region as rice is the staple food, many varieties of accompaniments are served with it. A wide range of tasty chutneys, tangy gojjus, healthy  tamblis of various kinds and not to mention their sambar and rasams which are made with fresh coconut are just too good. Ajwain tambli is not only tasty but also good for health. More information about the plant is  here.

    ajwain tambli
    ajwain tambli

    tambli

    Today’s recipe is a simple yet tasty dish known as  tambli. I have used the ajwain leaf here, which is good for health. It aids in digestion. Ajwain leaf plant is called as Doddapatre in Kannada.

     

    DSC02065

    INGREDIENTS;

    • ajwain leaf 10
    • fresh coconut 2tbsp
    • cumin 1tsp
    • green chilly 1
    • oil 1tsp
    • ghee 1tsp
    • mustard seeds
    • asafoetida
    • turmeric powder
    • fresh curds 1 cup

    METHOD :

    • In a small pan add a little quantity of ghee and roast the cumin seeds till golden in colour. Keep aside
    • In the same pan , roast the green chilly .
    • Wash and pat dry the ajwain leaves. Add ghee and the ajwain leaves. In a minute they will be done.
    • When cold grind all the  ingredients together with grated coconut.
    • Remove it in a bowl , add salt and curds to it.
    • Make seasoning and add to it.
    • Serve with hot rice.

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    ajwain tambli

    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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  • Shavige Payasa | Vermicelli Kheer recipe

    Shavige Payasa | Vermicelli Kheer recipe

    Vermicelli Kheer / Shavige payasa  is a traditional sweet dish from South India. Thin vermicelli of wheat is used in the preparation of the dish. It is one of the popular dessert / sweets made in all parts of India. In South India, it is often prepared during all major festivals.

    The festive season is incomplete without a kheer. In South India, shavige payasa is often prepared in most households. A big vessel of payasam with dry fruits is offered along with other sweets and savoury as offering.

    What goes into the vermicelli kheer ?

    1) Milk – It is one of the essential ingredients. The milk is boiled for sometime and later made into kheer.

    2) Vermicelli – Vermicelli is available in all superstores. You can use it or if you prefer the local variety, go ahead with it. Most household have their own version of vermicelli available for festive days.

    3) Sugar- The sweetener best suited foor shavige payasa is sugar. Again, the use of sugar will depend upon the sweetness that you prefer.

    4) Nuts- I prefer using almonds, cashew nut and raisiin for vermicelli kheer.

    5) Ghee – Vermicelli is roasted in a little ghee and later cooked iinn milk.

    6) Saffron – It lends a good aroma and taste to the dish.

    7) Cardamom powder- Indian sweets are incomplete without a dash of cardamom powder.

     

    shavige payasa /vermicelli kheer

    Shavige Payasa / Vermicelli Kheer recipe

     

    Ingredients :

    • 1 litre milk
    • 1 cup vermicelli
    • 1 cup sugar (200 grams)
    • 1/4 teaspoon cardamom powder
    • a few saffron strands
    • dry fruits as cashew, almonds and raisins
    • 2 teaspoon ghee

    Method: 

    • Take a teaspoon of ghee and roast the vermicelli along with dry fruits on a slow flame. Keep stirring with a ladle, until brown in colour. Take care not to burn them.
    • Boil milk  with saffron until it reduces to three-fourth of the quantity.
    • Now, add the milk to the vermicelli and let cook on a slow flame.
    • Once the vermicelli  is done, it floats on top. Put the sugar.  Mix well and again let boil for two minutes This infuses taste and consistency to the sweet dish.
    • Later, remove from flame and add cardamom powder

    Take a tip :

    • If you are adding raisins, its better to add at the end while roasting as they bloat up and get burnt easily.
    • Boiling of milk is an essential step to get good results.
    • Do not mix water while cooking the vermicelli.
    • Every household  has their own version of making vermicelli kheer. This is the heirloom recipe which I follow at home.
    • You can use condensed milk, use it in the end and reduce the amount of sugar.

    Shavige Payasa / Vermicelli Kheer

    5 from 5 votes
    Shavige payasa / vermicelli kheer is a traditional sweet from South India.
    Print Recipe Pin Recipe
    Ingredients Method Notes

    Ingredients
      

    • 1 litre milk
    • 1 cup vermicelli
    • 1 cup sugar 1 cup or 200 grams
    • 1/4 teaspoon cardamom powder
    • a few saffron strands
    • dry fruits as cashew almonds and raisins
    • 2 teaspoon ghee

    Method
     

    1. Take a teaspoon of ghee and roast the vermicelli along with dry fruits on a slow flame. Keep stirring with two ladle, until brown in colour. Take care not to burn them.
    2. Boil milk  with saffron until it reduces to three-fourth of the quantity.
    3. Now,add the milk to the vermicelli and let cook on a slow flame.
    4. Once the vermicelli  is done,it floats on top. The sugar can now be added. Mix well and again let boil. This infuses taste and consistency to the sweet dish.
    5. Later, remove from flame and add cardamom powder
    6. Take a tip :
    7. If you are adding raisins, its better to add at the end while roasting as they bloat up and get burnt easily.
    8. Boiling of milk is an essential step to get good results.

    Notes

    Do not mix water while cooking the vermicelli.
    Every household  has it’s own version of making vermicelli kheer. This is the heirloom recipe which I follow at home.
    You can use condensed milk, use it in the end and reduce the amount of sugar. 

    About the event :

    Sending this to Foodies_Redoing Oldpost 91, a fortnightly event. A group of bloggers work on an old post, either by changing the picture, text or both. Here, I have changed both the text and the picture but the recipe remains the same.

     

    Other festive sweets :

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    shavige payasa / vermicelli kheer
    shavige payasa / vermicelli kheer                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                         If you ever make Shavige Payasa 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.
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  • Crisp Bhendi

    It’s so good to be back to writing again. Been really missing all this.Crisp bhendi make ideal accompaniment with rice. They are liked by all and can be preserved for a few days. But take care, do fry them well lest they may not turn soggy.

    INGREDIENTS :

    • bhendi or okra 1kg
    • salt to taste
    • chilli powder 1tsp
    • oil for frying

    crisp bhendi

    METHOD:

    • Wash,pat dry  and cut bhendi into thin circles.
    • Heat oil in a frying pan. When done, put sufficient quantity in the oil and let it cook on medium flame until brown. Slowly, remove and put it on a tissue paper.
    • Later, transfer to a bowl and add salt and chilli powder to taste.
    • Repeat procedure for all the cut slices.
    • Store in an airtight container.

    Handy hints:

    • Bhendi should not be wet while cutting.
    • Pat dry well on an old towel.
    • Each time add salt and chilly separately and mix with a spoon. Do not wait to add in the end.
    • Chilly powder add according to the taste, the more, the spicier it is.

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  • vegetable sandwich

    Every morning it is a dilemma what has to be served for the kids, before they leave for school. The time is quite early to have a heavy breakfast nor can they be sent with just a glass of milk. This sandwich can be easily made and served.

    INGREDIENTS :

    • bread slices 12
    • butter 2tbsp
    • salt
    • pepper powder 1/4 tsp
    • carrot 1
    • cucumber 1
    • tomato 1
    • onion 1
    • fresh coconut 1 small bowl
    • green chilly 2
    • coriander leaves 1/2 bowl
    • mint leaves 1/2 bowl

    vegetable sandwich

    METHOD :

    • Mix butter, a pinch of salt and pepper powder together in a bowl.
    • Grind coriander leaves, mint leaves, fresh coconut, green chilly and salt together . Avoid making it too hot.
    • Wash and cut veggies into round circles and keep aside.
    • Onions need to be cut into fine thin circles.
    • Now, take two slices of bread and smear the butter paste with a knife. Then apply  some mint chutney on both the slices.
    • Keep veggies on one slice and close with the other.
    • Cut diagonally.
    • Serve with tomato ketchup.

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    Linked to to the following parties:

    Create with Joy, The Dedicated House, Treasure Box Tuesday, LouLou girls fabulous party, Freedom Friday with all my blogging friends, A Dish of Daily Life ,Weekend Retreat Link Party, Thriving Thursdays

    Linking at Cooking 4all seasons at”Come,join us for breakfast” December event

  • Mangalore bonda

    The daily food seems to bad to indulge and  calls for a change.  Fried food seems to be tasty while eating and liked by all.  I do not prepare often but children do love these !  (more…)

  • Moong dal salad | koshambir recipe

    Moong dal salad | koshambir recipe

    Moong dal salad is a healthy salad to serve in any meal. It is usually made during festivals and ceremonies in South India. It is commonly known as hesaru bele kosambri. 

    Salads form an important part of our diet. Here I have used moong dal to make it. This version is called as moong dal salad or koshambir and is made during festivals and functions. It is served to ladies during haldi kumkum. One can make it as an accompaniment with rice or chapati.

    In South India, it is customary to have a salad, chutney, gojju and palya (stir fry ) along with dal and rasam during festivals and ceremonies. Sweets and savoury snacks as ambode are the main attraction. Salads are usually made of either moong dal or bengal gram. Here is the moong dal salad recipe for you which we frequently make at home. 

    INGREDIENTS:

    • 1 cup moong dal
    • 1 teaspoon bengal gram
    • 1 big cucumber
    • 2 teaspoon oil for seasoning
    • 1/4 teaspoon mustard seeds
    • a pinch of asafoetida
    • a few curry leaves
    • 2 green chilly
    • 1 cup fresh coconut
    • salt to taste
    • 1/2 lemon
    moong dal salad
    moong dal salad

    METHOD :

    • Soak moong dal and gram dal in water for half an hour.
    • Remove the skin of big cucumber and cut it into small pieces.
    • Drain the water from the dal and put it in a colander for ten minutes.
    • Later, put in a bowl and add cucumber, salt  and grated coconut to it.
    • Make seasoning and add to it.
    • Add a dash of lime juice to it.
    • Serve as an accompaniment or binge as a snack.

    Tips :

    Cucumber used is the long variety. Remove the edges and rub well in circular motion. Then peel the skin. Use the seeds if they are tender. Otherwise, discard them. 

    Here are a few of my festive recipes

    Lemon rice, Beans stir fry, Masala Bhath, Shenga holige, Appi payasa, Cabbage pakoda

    moong dal salad
    Evergreendishesdev

    Moongdal salad koshambir recipe

    5 from 4 votes
    Moong dal salad is usually prepared during festivities in South India. It is tasty to have as a light snack.
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 10 minutes
    Total Time 40 minutes
    Servings: 4 people
    Course: Salad
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 1 cup moong dal
    • 1 teaspoon bengal gram
    • 1 big cucumber
    • 2 teaspoon oil
    • 1/4 teaspoon mustard
    • a pinch of asafoetida
    • 1/8 teaspoon turmeric powder
    • 2 green chilly
    • a few curry leaves
    • salt to taste
    • 1/2 lemon
    • 1 cup fresh grated coconut

    Method
     

    1. Wash both the dals and soak them in water for half an hour.
    2. Drain the water and put in a colander.
    3. Peel the skin of the cucumber and cut into small pieces.
    4. Take a small pan and make the seasoning. Put the oil and the mustard seeds. as it crackles, put the green chilly, asafoetida, turmeric powder and curry leaves.Keep it aside.
    5. Put the dal and cucumber in a bowl. Add salt and coconit to it. Put the seasoning and mix it. Finally, add lime juice to it.

     

    Check the video: 

     

    Added to the following Link Party

    Natasha in Oz, Merry Monday Link Party,Lou Lou Girls Fabulous Party, Treasure Box Tuesday, In and Out of the Kitchen Link Party

    If you have liked this post, do share it further. If you ever make this recipe tag @foodiejayashree on Instagram.

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    moong dal salad or koshambir as it is called garnished with fresh coconut
    moong dal salad

  • Autumn harvest party !

     

    You are going to enjoy the wonderful contributions from my fellow blog friends. This is truly a dinner from across the miles, with bloggers from sunny L.A., and the Bay Area of California, Saginaw Michigan, Idaho,India, France, and British Columbia Canada.

    We look forward to having you join us in the venture that we have worked on for the past month. We hope you enjoy the beautiful dishes, the story of each of us, and the beautiful photography that brings it all together. We hope you enjoy our complete meal that all seven of us have been working on together. We will start out with a beautiful tablescape just perfect for you and your guests. Nothing makes a meal taste better than being seated at a carefully created place setting. You will enjoy the varied components of our meal, and finish with a warm and cozy dessert. Thank you for joining us, we hope you enjoy our first virtual dinner. We look forward to hearing from those of you who enjoy this creative meal.

    Autumn Harvest Tablescape:

    Hi my name is Sandra Garth.  I design tablescapes as well as dessert buffets.  I’ve been a cake decorator for over 25 years and also enjoy styling parties.  It’s a pleasure to meet you. I used warm autumn colors for this table that could easily last for the season. It’s fancy enough for a holiday and casual enough for everyday. The napkins and stemware could easily be swapped out if you become bored with the setting.

     

    http://www.aroundmytable.com/?p=2414        

     

    Gluten and Dairy Free Honey-Oat Rolls

    Hi all, my name is Laurie Barrie and I blog about all things gluten-free. I was diagnosed gluten intolerant at the age of two, so consider yourself somewhat lucky, there was really nothing edible on the market for the past 40 years! I chose to create a dinner roll recipe because everyone used to ooh & awe about my grandmother’s rolls that I could never eat. I think she would have approved of my gluten & dairy-free Honey-Oat Rolls.
    My blog name is http://www.glutenfreeyummy.com.

    http://www.glutenfreeyummy.com/gluten-dairy-f…oney-oat-rolls/ ‎ ‎

    Appie from Sarah

    I am delighted and excited and very happy to be part of this Autumn Harvest collaboration! My name is Sarah and I’m the French one here 😉 Since I also cooked a red Kuri squash and carrot pie for this Autumn Harvest collaboration, I suggest that you scroll down a bit if you would like to read more about me J

    http://thecookwhophotographedinenglish.tumblr.com/autumnharvestdinner

     

    Main Course: Gluten Free Stuffed Pork Roast  with a side of Crispy Roast Potatoes

    Welcome to our Autumn Harvest Virtual Dinner Party. My name is Cherie and I blog at www.cheriesforgetmenots.com. I have been blogging about a year and a half and am always learning new things as I go. I have a very restricted diet that I follow to help improve my health so I started blogging so that I could share my journey to good health and wellness. I have been diagnosed with celiac disease and also with multiple food allergies. This makes eating out very challenging so for me there is nothing better than a safely prepared home cooked meal. I usually end up having a salad when I am out as it is hard getting food that is not cross contaminated (but that is a blog by itself). In Autumn I find we start to cook comfort food again after a summer of light meals from the barbeque and garden. My contribution to this virtual dinner is gluten free stuffed pork roast and a side of crispy roasted potatoes. The stuffing is a blend of spinach, dates, apple, red onion and gluten free bacon. Who doesn’t love bacon?  Welcome and I hope you enjoy!

    Salad:  Fall Harvest Roasted Pear, Walnut and Kale Salad

    I’m the Page in the food blog, Tasting Page, and I have the good fortune of working out of sunny Los Angeles where we have access to a great selection of fresh fruits and vegetables all year round. I try and eat food that grows from the ground, instead of ingredients that come out of a box or off an assembly line. While fall in LA may not bringing much of a change of season, there is still a subtle shift as nights turn a little cooler and vegetables turn warmer to pumpkins and squash. I especially love when pears come into season. They’re so versatile. I like them in a morning smoothie, stuffed in a pie, or here I roasted them with just a little honey to round out a kale salad tossed with beautiful red walnuts. Enjoy during your Thanksgiving or fall celebration. For more real food recipes, connect with me on Facebook, Twitter, Pinterest or Instagram.

    http://www.tastingpage.com/cooking/roasted-pear-walnut-and-kale-salad

     

    Kuri Squash Side

    I’m delighted to be part of this Autumn Harvest collaboration. I’m Sarah and I blog at The Cook who Photographed. I invent recipes, which are mostly vegan or vegetarian and gluten free. I try to feed myself with healthy organic foods, home grown or local grown foods and I never eat meat. I study intellectual property law along with being a food photographer. I love cooking too and all I wish is to communicate my passion for good and healthy food. I come from France, a country where food photography is not as popular as it is overseas. I work with StockFood and maybe some day, I’ll be able to host workshops and feed my family thanks to my passion.

    You can follow me onFacebook, Twitter, Instagram, Google +andTumblr(pretty much everywhere).

    Come and visit my blog. And don’t forget to feedback .

    http://thecookwhophotographedinenglish.tumblr.com/autumnharvestdinner

    Spinach Kofta:

    Spinach is one of the healthiest foods mentioned by the world health foods. It is rich in antioxidants and a store house of nutrients. It consists of Vitamin K, Vitamin A, manganese, iron and Vitamins B2 and B6. One needs to include it on a regular basis in their diet.
    About me:
    My name is Jayashree and I am an enthusiastic food blogger and recipe builder. I also writes articles,short stories and poems. My recipes can be read onwww.evergreendishes.com.
    I believe in living life to the fulles and amhappily married. I live with my family in India.

    https://evergreendishes.com/2014/10/19/spinach-kofta-curry

                                        

    Gluten Free Giant Pumpkin Skillet Cookie with Icing & Caramel Drizzle
    I am really excited to be a part of this Autumn Harvest collaboration. My name is Sandi and I blog over at Fearless Dining. My blog is all about gluten free recipes and safe dining. I started my blog because I was tired of getting sick when I dined out. Most doctors’ offices just don’t give you much detail about how to live gluten free and I had no idea how dangerous cross contamination could be. I started to call around to Bay Area restaurants and asked lots of questions about how they handle gluten free orders. Within just a few months, I had built up a database of over 645 Bay Area restaurants’ safe gluten handling procedures. I would love to connect via Pinterest, Facebook, Twitter, Google+, or Instagram.

    http://www.fearlessdining.com/2014/10/17/autumn-harvest-dinner-party

     

    We really hope you have enjoyed our progressive dinner and hope you will join us again. We are thinking about our next group blog with something pertaining to Christmas. We are so glad you have joined us in reading our heartfelt menu. Thank you from

    Cherie, Sandi, Sandra, Kelly, Laurie, Jayashree, and Sarah

     

  • Rajbhog milkshake

    Milkshakes are an all time favourite of kids.  I find it a good remedy for stubborn kids who refuse to drink milk. They are ideal for working men as it is healthy and filling. It is an ideal breakfast menu.

    It was during the summer holidays, we visited a new restaurant and this caught my attention. It was simply  amazing and the kids loved it. One  day I thought I should give it a try and it not only turned out well but awaited !

    Ingredients  :

    • Milk 2 glasses
    • ice cream 2 scoops
    • dates 6
    • almonds 4
    • cashews 6
    • banana 2
    • sugar 1tsp ( optional)
    • vanilla essence a few drops
    • ice cream for topping

    Rajbhogmilkshake

    Method :

    Soak dates, almonds and cashews in half a cup of hot milk for half an hour. Grind them together. Now add bananas,ice cream  and milk and blend together. Add sugar if needed .  Chill and serve with a topping of ice cream.

    Handy hints:

    Freeze the bananas before hand. It gives a good texture.

    SUBSCRIBE TO MY BLOG TO GET A FREE BOOK OF HANDYHINTS.

     

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  • Palak Kofta Curry

    Palak Kofta Curry

    Palak Kofta Curry is a delectable side dish from North Indian cuisine. Dumplings of potato are dipped in a delicious spinach gravy, it makes a good side dish with roti and naan. 

    Spinach is one of the healthiest foods mentioned by the world health foods. It is rich in anti -oxidants and store house of nutrients.It consists of Vitamin K,Vitamin A, manganese,iron and Vitamin B2 and B6. One needs to include it on a regular basis in their diet.

    Spinach can be used in various ways in our diet. Recipes with spinach are a good way to sneak in some nutrients for my family. Moreover, I love the versitality of spinach.  I often make   Alu Palak, and the delicious Dal Palak as accompaniments with chapathi.  I had made a kebab and it had turned out delicious. I even used  in making dry snacks such as Palak Sev.

    Here is an accompaniment Palak Kofta Curry which you can use it with steamed rice or roti.

    palak kofta curry

    Palak Kofta Curry Recipe

    Ingredients:

    For the curry :

    • Spinach 3 clusters
    • onion 2
    • ginger 1 inch
    • green chilli 2
    • red chilli powder 1tsp
    • milk 2tbsp
    • cream 2 tbsp
    • coriander powder 1tsp
    • salt to taste
    • oil for cooking

    For the koftas :

    • boiled potatoes 3
    • onion 1
    • green chilly 2
    • spinach leaves  a few
    • ginger 1/2 inch
    • bread 2 slices
    • coriander leaves 2 tbsp
    • garam masala powder 1/2tsp
    • amchur powder 1/4 tsp
    • salt to taste
    • cornflour for binding
    • oil for shallow frying

    Method :

    For the spinach curry :

    • Blanch the spinach leaves. When cool grind to a paste.
    • Take oil in a kadai, add  ginger, then put the onion pieces and saute it. As they turn pale, add the spinach paste. Allow to boil for a minute.
    • Add milk, coriander powder, garam masala powder, red chilly powder and salt.
    • Finally, stir the cream into it.
    • Let the flavours blend together.

    For the koftas :

    Kofta is usually made by deep frying in oil. But, I have adopted the healthier version of cooking and it is equally tasty.

    Take a bowl and mash the potatoes. Add finely cut onions, a few spinach and coriander leaves which are chopped into bits. Grind the chilli and ginger together. Mix all the spicey powders along with bread and salt. Knead well. Make flat balls and keep aside. Make a paste of cornflour. Dip the kofta into and it and shallow fry on a skillet.

    To serve:

    Put the kofta  in the curry just before serving.

    Some quick notes for you :

    • Do not blanch the leaves for more than two minutes.
    • If you want to make a vegan dish, add almond milk instead of milk and avoid the cream. This also tastes good.
    • Garlic may be added for the curry. I have not added. Use ginger garlic paste and saute.

    Palak Kofta Curry
    Palak Kofta Curry

    Evergreendishesdev

    Palak Kofta Curry

    Palak kofta curry is a tasty accompaniment from North Indian cuisine. Guilt free, melt in the mouth koftas are dunked in a spinach gravy, makes a tasty treat with any meal.
    Print Recipe
    Course: dinner, lunch ideas
    Cuisine: north indian
    Ingredients Method

    Ingredients
      

    For the gravy
    • 3 cluster spinach
    • 2 onion
    • 1 inch ginger
    • 2 green chilli
    • 1 teaspoon red chilli powder
    • 2 tablespoon milk
    • 2 tablespoon fresh cream
    • 1 teaspoon coriander powder
    • salt
    • 2 teaspoon oil
    For the koftas
    • 3 boiled potato
    • 1 onion
    • 2 green chilly
    • spinach leaves
    • 1/2 inch ginger
    • 2 slices bread
    • 1/2 teaspoon garam masala
    • 1/4 teaspoon amchur powder
    • salt to taste
    • cornflour for binding
    • oil for frying

    Method
     

    For the gravy
    1. Blanch the spinach leaves, keep aside a few for koftas.
    2. When cool grind it to a paste.
    3. Take oil in a pan, add ginger, saute for a while, then add onions.
    4. As the onions turn pale pink, put the spinach puree. Allow to boil.
    5. Add milk, coriander powder, red chilly powder, garam masala powder and salt.
    6. Lastly, add the cream, let cook for sometime.
    To make koftas
    1. Take a bowl and mash the potatoes
    2. Add finely chopped onion, spinach and coriander leaves to it.
    3. Grind the ginger and chilli together.
    4. Mix all the spice powders along with salt and bread to it.
    5. Knead well.
    6. Make flat balls and keep it aside.
    7. Make a paste of cornflour.
    8. Dip the balls in it and shallow fry on a skillet.
    To serve:
    1. Put the koftas in the gravy and serve immediately.

                              HAPPY TO HAVE YOU  AND DO ENJOY OUR AWESOME  DINNER PARTY .

    This was one of the first few posts that I wrote in the beginning. I have joined a group Foodies_Redoing Old Post and thus I am updating one post with better pictures every fortnight. Sending this to Foodies_Redoing Oldpost 7

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

  • Stuffed Bhendi

    Stuffed vegetables make great accompaniments. Although ,they involve  a lot more efforts ,it is worth it. Stuffed bhendi is tasty and can be prepared for lunch.

    Bhendi or ladies finger ,popular as okra to many is extensively used in our daily cooking. It is a wonderful vegetable filled with pyridoxine,minerals as vitamin A,B ,C and K also iron, manganese  and potash. It is suggested that one needs to include more of this veggie in their diet to prevent alzeihmers. It  is low in calorie and ideal for those with diabetics . Try to include in different. Here is the recipe of stuffed bhendi for you.

    Ingredients:

    A) To make you need

    • bhendi or ladies finger 1/2 kg
    • oil

    Choose tender and small garden fresh  bhendis for this vegetable.

    B)  To be ground to a paste:

    • onion 2
    • tomato 1
    • ginger 1/2 inch
    • green chilly 2
    • coriander 1/2 bunch
    • cumin 1/4 tsp
    • chilly powder 1 tsp
    • fresh coconut 1bowl
    • salt

    stuffed okra

    Method :

    • Wash the okra and pat dry.
    • Trim the edges
    • Make a slit in the centre with a sharp knife.
    • Grind all the ingredients to a fine paste.
    • Slowly fill into it . Take care, as you may break open it further.
    • Keep aside.
    • Repeat for all the bhendi
    • Heat oil in a kadai.
    • Slowly add the stuffed bhendi and let cook on a slow flame.
    • Saute once in a while,lest they do not mess up.
    • Add the remaining paste.
    • Cook for five more minutes.
    • Remove from fire, serve with chapati or roti.

    DSC01786

    bhendi trimmed

    DSC01784

    bhendi slit

    ground paste

     

    DSC01797

    stuffed with the paste

    stuffed bhendi

    stuffed bhendi

    Related post of capscicum can be found here :

    https://evergreendishes.com/2014/05/30/stuffed-capscicum-microwave-cooking/

    I found on my blogging friend VidyaLakshmi Chandrahasa’s  website www.akshaypatre.com the  kind of vegetable that we usually make and thought of sharing it here :

    http://www.akshaypatre.com/2013/08/bhende-sukke-bendekayi-palya-okra.html

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    HAPPY COOKING

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