It’s the season of melons. Muskmelon and pear together make a great combination for a refreshing drink. The peach colour of the drink is simply irresetible!
Ingredients
half a musk melon, cut into chunks
one pear cut into chunks
a glass of milk
Put the fruits and milk in a liquidiser and blend together. Serve chilled.
I found this book of the good of the goodness vegetarianism and thought shall share the link:
I remember as kids we loved munching snacks ,more so during holidays with a bowl of fried crunchies watching our favourite serial. Fried peanuts coated with gramflour were one of the favourites. It’s holidays again and we fret. Well, time moves away in a jiffy and so shall these two months. Lets enjoy the vacations!
Here is a tasty snack loved by one and all.
The ingredients that you need are:
250 gms of groundnuts
125gms of gram flour
1tsp of rice flour
a pinch of asafoetida
a pinch of turmeric powder
2 tsp of chilli powder
salt to taste
oil for frying
Method:
Take a wide bowl and mix all the ingredients with very little water. The peanuts need to be coated with the batter, hence use water sparingly. Keep aside for ten minutes.
Take oil in a kadai and allow to heat. Slowly pour a little batter into the oil . Allow to cook on a slow flame until golden in colour. Remove and put them on tissue paper. When cool, store in air tight containers. Makes a good evening snack with tea.
We as parents, need to give our attention to our children and help them to fare well in exams. I came upon a wonderful book and thought I would share with you all. It is of speed study techniques and can be accessed on the link below:
Potatoes make excellent dishes.They can be used in a wide range of cooking. They come to our aid when the vegetables are all over during the weekend. Here is a tasty recipe to cook in ten minutes.
The ingredients that you need are:
3 boiled potatoes
1 onion finely cut
2 tomatoes chopped
1 tsp of cumin seeds
a pinch of asafoetida
a pinch of turmeric powder
1 tsp of mustard seeds
2 tsp of oil
1/2 tsp of garam masala powder
1 tsp of chilli powder
salt to taste
Take the oil in a kadai and make the seasoning. Add mustard seeds,as they crackle, drop the pinch of asafoetida and turmeric and cumin. Then add onions and saute till light pink in colour. Then add tomatoes and allow to cook till tender. Now, add the chilli powder and garam masala powder and mix well. Allow to boil for a minute. Feel the aroma tingle your senses. Now add the mashed potatoes. Add salt to it and mix well. Tasty potato vegetable is ready to serve.
I have always been a vegetarian and found a book of my kind of cooking.
Idli is a popular breakfast from South India. It is the healthiest breakfast that we can serve to our family.
Idli is a steamed cake made from the batter of lentil and rice or rava. It is ideal for people of all age groups from babies to old grand parents.
Idli is prepared in two ways by using rice along with lentil or rava with lentil. Today, I am sharing the second kind of recipe here.
The making of idli involves three steps:
Soaking of lentil
Grinding of lentil
Mixing of cream of wheat
Fermentation
Preparation
Soaking of lentil : Wash the urad dal and soak it in water for two to four hours.
Grinding of lentil: You can either grind it in a mixer or wet grinder.
Mixing of cream of wheat : It is soaked for half an hour and later mixed in the lentil batter.
Fermentation: It should be kept in a wide vessel in a warm place to ferment for five to six hours, preferably overnight.
Preparation: The next day, mix salt in the batter and prepare the idlis.
About the Idli Cooker and Idli Maker :
Different brands of Idli Cooker and Idli Maker are available in the market. Idlis can be made in pressure cooker too but do not use the whistle. Idli can be made in different shapes too. Plate Idli (Thatte Idli), Glass Idli ( lota idli), button idli. Do you know that they are also made in moulds made of jackfruit leaves and banana leaves ? It gives a good aroma to idli.
This is an old post which I had written in the beginning, when I started blogging. Now I have redone with better pictures and text, sending this to Foodies_Redoing OldPost 24. This is a fortnightly event where we work on one old post regularly.
How to make Idli
Ingredients:
1 bowl of urad dal
2 bowl of idli rava for batter made in wet grinder ( 1 bowl of idli rawa for mixer)
water
salt to taste
Method:
Wash the urad dal and soak in water for one and a half hour.
Grind into a fine paste by using adequate amount of water.
Soak the semolina in water for fifteen minutes. Addition of semolina depends on the mode of making the batter. If you use the wet grinder, mix two bowl of idli rawa as the quantity of batter is adequate here. In case of mixer jar, you can use only one cup of idli rawa.
Squeeze the water out from the semolina and mix it in the batter.
Keep it for fermentation in a warm place for five to six hours, preferably overnight.
The next day, add salt to the batter and mix it . If the consistency is thick, add some water.
Pour the batter into idli moulds and cook it in a idli pan or pressure cooker. If using pressure cooker, do not use the whistle.
For the first ten minutes, steam it on high flame, later reduce it. De mould them slowly after a few minutes. You need 15 -20 minutes to make a batch of idlis.
Serve hot with chutney and sambar.
Take a tip:
Fermentation time varies from region to region. It is quicker during summer and takes longer during winter.
Mix the batter using hand, the heat of the human body gives a good texture.
Idli Rava is made from rice. It is slightly coarse in texture. This is different from Bombay Rava that is used for upma.
Evergreendishesdev
Idli
Idli is an ideal breakfast to serve any day. It is steamed, easy to prepare and filling.
Soak the semolina in water for ten minutes. Mix into the batter, close and keep it in a warm place to ferment.
Next day, add salt to it. Heat a idli maker, grease the moulds (not necessary) and put batter in the cavity.
Steam it for fifteen to twenty minutes.
Serve with chutney and sambar.
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Idli
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Peanut chutney powder is one of the essentials in South Indian kitchen.
Dry powders commonly called as pudi or podi are the life line of our cooking. A wide variety of dry powders are made and stored. Peanut podi, putani pudi, karabevpudi, agasi pudi are a few of them. These powders are usually paired with roti annd chapthi along with sabzi and dal. They come handy when you run out of grocery or the power is playing a prank when the batter is all set. Dry chutney powder are of different kind.
Peanut chutney powder pairs well with chapati or jowar roti. It can be used with idli and dosa too. Make a toast and serve it with this chutney powder, it tastes delicious.
peanut chutney powder
Let’s get to the recipe of Peanut Chutney Powder
Ingredients:
1 cup peanuts
3 teaspoon chilli powder
salt
1/4 teaspoon asafoetida
Method:
Dry roast the peanuts on a slow flame for 3-4 minutes.
Let cool.
Grind all the ingredients to a powder.
Store in a clean, air tight jar.
Take a tip:
Garlic may be added to it, I have not added to it.
A little sugar may be added, it gives a different taste.
Here is the video recipe for this chutney powder:
Evergreendishesdev
Peanut Chutney Powder
Peanut chutney powder is one of the daily essentials in the homes of South India. It pairs well with chapati and jowar roti. It may be used with idly, dosa and bread toast too.
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Watermelon Granita is a classic frozen dessert from Italy.
Granita is a frozen Italian dessert. It is one of the simplest desserts we can make with any fruit and just three ingredients.
Summer calls for chilled treats as ice-creams, popsicles, granita, sorbet and loads of chilled water.
Granita is similar to sorbet but it is usually made without a gelato machine. It is one of the simplest dessert you can make at home. Watermelon, lemon, strawnberries, coffee, almond are a few kind of granita one often hears about. Here, the dessert is frozen for three hours, it is then scraped with a fork and again put in the freezer for an hour. Scrape it again and serve.
watermelon granita
Ingredients :
4 cup of watermelon cubes
1/2 cup sugar
1 teaspoon lemon juice
Method:
Cut the watermelon into chunks and put them in a liquidiser along with sugar and lemon juice.
Take the pulp and pour it in a freezer tray or container. Freeze it for three hours.
Scrape it with a fork and put it back in the freezer for an hour.
Cut the watermelon into chunks and put them in a liquidiser along with sugar and lemon juice.
Take the pulp and pour it in a freezer tray or container. Freeze it for three hours.
Scrape it with a fork and put it back in the freezer for an hour.
Scrape and serve.
About the event :
Sending this to Foofies_Redoing Old Post_132. Watermelon Granita was one of the first few posts I wrote when I started blogging. Today, on 27/7/2024, I have redone the whole post but the recipe remains the same.
Learn the process of making sprouts at home. It is easy and can be done in a few steps.
Sprouts are healthy and often used by many people. They are rich in nutrients. The sprouts are easier to digest also.
All kind of grains and legumes can be sprouted. Jowar, ragi, amaranth, flax seed, green moong, wheat, green moong are some which can be sprouted at home. The sprouting time varies for each one of them.
Sprouts are versatile to use. You can powder them to make a malt or use them in cooking different kind of recipes. Green gram sprouts is often used in a salad. The other sprouts can be used in making chaats, stir fry or delectable sweets.
What is sprouting ?
Germination is the process by which seeds grow into a seedling. Exposing the seeds (grains or legumes) to the proper conditions helps them to sprout. Thus sprouts are the germinated seeds with little roots. They are healthy and can be consumed in both raw and cooked form.
How to make sprouts :
Sprouts are easy to make. Clean, wash and soak them in water for atleast eight hours. Strain in a colander and keep aside for sometime. Later, tie it in a thin muslin cloth and keep it in a warm place for eight hours. The next day, check if it has sprouted. Otherwise, keep it tied for a few more hours.
The time required varies for each grain. Gren gram sprouts in eight hours while fenugreek needs fifteen hours.
Ingredients :
1 cup of any grain or lentil. (I have used methi and fenugreek )
Other materials :
vessel
water for soaking
colander
thin muslin cloth
Method to make sprouts:
Soak the grains for eight to ten hours.
Drain the water and put them in a colander for sometime.
In a clean muslin cloth, tie them and keep it covered in a warm place for eight to ten hours.
Check if the grains are sprouted. Otherwise, put them back for some more time.
Keep the sprouts in a clean container in the refrigerator. Use them within three days.
Take a tip:
The soaked grain should be soft and edible.
Check the grain if it has sprouted. If kept for a longer period, it can turn to be slimy and not fit for use.
The soaking time and sprouting duration varies for each grain. You need to check it.
About the event:
An old post got updated, sending it to Foodies_Redoing Old Post _121. It is a fortnightly event, a group of bloggers work on an old post, either by editing the text, putting better pictures or sometimes it needs both. Here, I have changed the picture and the text too. This was one of the first post I wrote. Nw on 24.2.2024, I have redone it.
How to make Sprouts
Sprouts are packed with nutrients. They are versatile to use. Make them easily at home and store for a week in the refrigerator.
1cupof any grain or lentil.I have used methi and fenugreek
water for soaking
Equipment
vessel
colander
thin muslin cloth
Method
Soak the grains for eight to ten hours.
Drain the water and put them in a colander for sometime.
In a clean muslin cloth, tie them and keep it covered in a warm place for eight to ten hours.
Check if the grains are sprouted. Otherwise, put them back for some more time.
Keep the sprouts in a clean container in the refrigerator. Use them within three days.
Notes
The soaked grain should be soft and edible.
Check the grain if it has sprouted. If kept for a longer period, it can turn to be slimy and not fit for use.
The soaking time and sprouting duration varies for each grain. You need to check it.
As the holidays are approaching and with kids at home,it is a big job for the mothers to keep the hunger pangs at bay. Here is a tasty snack recipe for kids.It is a no-cook recipe and can be done very easily. I hope you all enjoy this one as much as I do.
Choco Marie is ideal to serve as a mid-day snack. Making it can be a fun activity, just make sure you are around to supervise them. Never leave children by themselves in the kitchen. Keep all sharp objects away. Cutting of the choco marie is to be carried by an adult only.
The ingredients that you need are: Marie biscuits 8 Cocoa powder 1 tbsp Castor sugar 2tbsp Butter 1/2 tsp Coffee decoction 1/2 cup
choco marie
Method: In a bowl, mix cocoa powder, castor sugar and butter with a little milk. Put the biscuits aside. Take one of them,dip in the decoction and cover with the cocoa paste.Arrange as shown in the picture below. Set for atleast one hour. Cut in cross-section.
Biscuits dipped in solution and and cocoa paste
Cut diagonally
Set it in the freezer for two hours.
Cut it in cross- section as shown in the picture.Alternate layers should be visible.
Choco Marie ready to serve
Choco Marie is ready to serve. I hope you liked it. Do share your views and versions of this recipe.
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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Carrot halwa is tasty and makes a delectable sweet for any ocassion. It is a winter delight when carrots are available in plenty, time to make this delicacy. It is ideal for any occasion from celebrations to festivities.
Methods of making Carrot Halwa:
Carrot halwa is a popular sweet and can be made as per our need. The traditional one is tasty and has the authentic taste of slow cooked pudding in milk. In the second method, one can substitute milk with condensed milk and the time is considerably rediced. In the third method, khoya is used to give a rich taste to it.
Here, I am sharing the traditional method of preparing this recipe. I have cooked the carrots in milk in the beginning and I prefer making it this way. But, the grated carrots can be roasted in a little ghee and then cooked in milk. Now, you can choose either way to make it.
Uses of Carrot Halwa:
It is ideal as a sweet dish served along with any meal.
It can be served as a dessert.
It is ideal to serve with ice cream.
It is used in fusion dishes.
Carrot Halwa
Let’s get to the recipe of Carrot Halwa (traditional method)
The ingredients that you need are:
1 kilogram carrot
3/4 litre milk
1/2 kilogram sugar
3 tablespoon ghee
1/2 teaspoon cardamom powder
nuts
Method:
Wash the carrots by scrubbing them well. Pat dry. Grate the carrots with a grater or put them in a food processor.
Take a thick bottom pan, add the grated carrot and the milk, keep them to boil on a low flame.
Once the quantity is reduced and it is cooked, add sugar and ghee. The sugar and ghee melts and the consistency is thin. Let cook, keep stirring in between.
It is done, once the quantity is reduced and it is thickened.
Add cardamom powder.
Roast the nuts in a little ghee and put over it.
Check the video recipe of Carrot Halwa
If you have liked this post, do share it further.
This is an old post which I have redone with better pictures, text and inserted a video. Sending this Foodies_Redoing Old Post 13, a foodie group which I am a part of. Every fortnight we redo a post.
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Appreciate your comments, it really motivates me to write more.
If you ever make it, take a picture and share it on social media by tagging me, I will be glad to share it further.
Raw Mango Chutney is a popular summer accompaniment. It is usually made and stored in the refrigerator for later use. It pairs well with both rice and chapati.
Raw mangoes are sour and mouth watering. One cannot resist eating them. A wide range of dishes can be made with raw mango, but make sure it has a sour taste, to give its zing.
Today, let us make the tasty raw mango chutney. Different states have different versions of the same chutney. The sad part is there is change in the method of preparation from one region to another. The same chutney is made sweeter by adding more jaggery to it in one part of the state, while in the other, they love it tart.
Raw Mango Chutney
Here is my version of Raw Mango Chutney.
Ingredients:
2 cup raw mango pieces, skin has to be removed
1cup fresh coconut.
1/2 tsp of methi seeds
2 tsp chillipowder
1tsp salt
1/2 tsp jaggery
For the seasoning:
2tsp oil
a pinch of asafoetida
1/4 tsp of turmeric powder
a few curry leaves
Method:
Roast the methi seeds and keep aside.
Roast the chilli powder with a little oil .
Grind the mango pieces, then add the other ingredients and swirl again. Add seasoning and serve.
Evergreendishesdev
Raw Mango Chutney
Raw mango chutney is tasty and tangy and makes a good accompaniment with any meal. It is one of the essentials of summer season.
Idli
