Evergreendishes

Category: breakfast time

  • Sago Idli | Sabudana Idli | Sabakki Idli

    Sago Idli | Sabudana Idli | Sabakki Idli

    Sago idli is an easy to make recipe, ideal to serve for a quick breakfast. It is another kind of breakfast dish that can be made with a little prior preparation.

    I am always in search of good and easy recipes and this one is my recent addition. The first time I had Sago Idli was during a function at my cousins place. Since then, I have made it a couple of times. It  needs no grinding; thus a boon for us, to prepare something different on daily basis.

    Sago pearls is called as sabudaana in Hindi, Bengali, Gujarati, Punjabi and Marathi. It is Sabakki in Kannada, Javvarisi in Tamil, Chavvari in malayalam and Sagubeeyam in Telugu. It is used during fasting in parts of South India and Maharashtra.

    My other idli recipes on the blog are Ragi Idli Chennai Idli Kanchipuram Idli

    Let’s get cooking Sago Idli. The ingredients are mixed and kept to ferment. The next day or after five hours, one needs to make a seasoning and then put it in the idli stand to steam.

    Ingredients:

    • 3/4 cup sago pearls
    • 1 cup semolina (idli rawa)
    • 1.5  cup curd
    • 1 cup water
    • salt to taste
    • 1/4 teaspoon soda
    • 1 teaspoon oil
    • 1/4 teaspoon mustard seeds
    • asafoetida a pinch
    • 1 teaspoon bengal gram
    • 4 cashew broken
    • a few curry leaves

    Method:

    1. Take sago and semolina in a bowl. Wash it well and drain the water. Put curd and water to it. Mix it well. The consistency should be moderate. Close a lid and keep it in a warm place to ferment overnight or for five hours.
    2. Add salt to the batter.
    3. To make the seasoning: take the oil in a small pan. Add the mustard seeds, as it crackles, put cumin, bengal gram, green chilly pieces, cashew pieces and curry leaves.
    4. Pour it over the batter.
    5. Heat the idli steamer. You may grease the plates, I just wash them and use it.
    6. Add soda to the batter, mix well and put a ladle full in each cavity.
    7. Put it in the steamer and allow to cook on medium flame for fifteen minutes.
    8. Idlis should be well cooked.
    9. Remove the idlis with round edged spoon after sometime.
    10. Serve with chutney, sambar or sago.

    Take a tip:

    • The curds used must be sour.
    • Small sago pearls are usually used for this. But, I have used the regular ones itself.

     

    idli batter
    idli batter

    Mix sago pearls and semolina in curd. Add a little water to get the medium consistency. Set it aside to ferment for a few hours.

    seasoning
    seasoning

    Heat oil in a small pan. Add mustard seeds, as it crackles put cumin, bengal gram, green chilly, cashew and curry leaves.

    put the seasoning
    put the seasoning

    Put salt to the batter and  add the prepared seasoning.

    and the soda
    and the soda

    Lastly, add a little soda and mix it.

    batter into the idli moulds
    batter into the idli moulds

    Put the batter in the cavity of the idli moulds.

    ready to be steamed
    ready to be steamed

    It is ready to be put in the idli maker. Cook it on medium heat for 15 to 20 minutes. The idli should be well cooked from inside also.

    Sago idli are ready to serve.

    Sago Idli
    Sago Idli

    You can serve with chutney, sambar or sago.

     

     

     

     

     

    sago idli
    Evergreendishesdev

    Sago Idli

    Sago idli is another variety of idli that needs no grinding. It is a boon for ladies to prepare idlis easily. 
    Print Recipe Pin Recipe
    Prep Time 7 hours
    Cook Time 18 minutes
    Total Time 7 hours 18 minutes
    Servings: 3 people
    Course: Breakfast
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 3/4 cup sago pearls
    • 1 cup semolina (idli rawa)
    • 1.5 cup yoghurt (curd)
    • 1 cup water
    For seasoning:
    • 1 teaspoon oil
    • 1/4 teaspoon mustard seeds
    • asafoetida a pinch
    • 1 teaspoon bengal gram
    • 5 cashew broken into pieces
    • 2 green chilly cut into pieces
    • few curry leaves tear them into small bits
    Other ingredients
    • 1/4 teaspoon baking soda
    • salt to taste
    • water ( to adjust the consistency of batter)

    Method
     

    1. Put sago and semolina in a bowl. Wash it and drain the water.
    2. Put yoghurtand water  to it. Mix them together. The consistency should be moderate.
    3. Cover it with a lid and keep it to ferment overnight (atleast five hours)
    4. The next day, add salt to it.
    5. Make seasoning. Take oil, put the mustard seeds, as it crackles, put cumin, bengal gram, green chilly, curry leaves, cashew pieces and asafoetida.
    6. Pour it over the batter. 
    7. Heat the idly steamer.
    8. Grease the plates if you wish. I usually wash them and use right away.
    9. Add soda to the batter.Give a stir. Adjust the consistency of batter by adding a little water.
    10. Put a ladle full of batter in each cavity.
    11. Keep it in the idly cooker and steam for twenty minutes on medium flame.
    12. The idly should be well cooked. 
    13. Remove them after sometime. Serve with chutney, sambar or sago.

    Notes

    • The sago pearls used  for this are the smaller ones, but I did use the regular ones.
    • Yoghurt should be sour.

    If you ever make this recipe, 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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    About the event :

    Sending this to Foodies_Redoing Old Post111, a fortnightly event. Here, I have changed the main picture and put pinterest image too. The post was written six years back and it has been edited with a few better pictures.

    sago idli

     

     

     

     

     

     

     

  • Roasted paneer slabs/bread roll in steps

    Roasted paneer slabs/bread roll in steps

    Roasted paneer slabs/ bread roll in steps. Easy to make snack for evenings. Paneer stuffed bread rolls are roasted on a skillet.

    Bread rolls are one of the favourite snacks that has been relished by all. The bread is stuffed with a filling that is prepared, rolled , sealed and deep fried. But here, it is shallow fried, thus a guilt free snack. (more…)

  • Healthy bites with UTMT honey

    Healthy bites with UTMT honey

    Honey, the golden hued gelatenous liquid is sweet as sugar but good for health. It is packed with nutrients, flavonoids and anti-oxidants. It’s passed  through generations, as old as history can tell. It was used by the Munis and rishis to perform yajnas and as offerings to the Lord and used even today.

    Honey is a sugary food substance produced and stored by certain social hymenopteran insects.It is produced from the sugary secretions of plants or insects such as floral nectar or aphid honey-dew through enzymatic activity and evaporation. The variety of honey produced by  honey bee is popular world-wide and consumed by humans.

    Honey has many wonderful benefits. It prevents cancer and heart disease. It has antiseptic and antipyretic properties that helps to heal wounds and rashes. It reduces ulcer and gastrointestinal properties. It helps in reducing weight. It reduces cough and throat irritation.

    Honey has many medicinal uses. It helps to balance the five elements of the body. Ayurveda suggests the use of honey with many of its medicines.

    Today many kinds of honey are available. Raw honey is considered to be the best as it contains vitamins, minerals and  good enzymes.

    UTMT is organic pure brand of honey.  UTMT stands for “Under The Mango Tree”  It is a hybrid social enterprise that promotes beekeeping to increase the agricultural productivity and improve the lives of marginal labourers. It has impacted more than 15000 lives so far.

    UTMT honey is pure and organic. It is from single origin and  has no added sugar or flavours. It is direct supply from beekeepers. They have various flavours of honey. You can know more about them here

     

    UTMT Honey
    UTMT Honey
    UTMT Honey
    UTMT Honey

    I have received the sample of honey and it is really good. I substituted the sugar in my tea with honey. Honey can be used in many things. It can be used in salads. It can be used as a energy drink in the mornings. A glass of lime juice with honey helps to reduce weight. It can be used in sweets. It can be used as topping to enhance the taste.


    Here is an easy to make Healthy Bite  using honey.

    Ingredients:

    • 1 cup oats
    • 1 tablespoon pistachois
    • 1 tablespoon flax seeds
    • 1 table peanut butter
    • 1 tablespoon  UTMT honey

    Method:

    Blend oats, pistachois and flax seeds together. Put it in a bowl. Add peanut butter and honey to it. Mix all of them together. Make balls and keep them in the refrigerator for half an hour. Healthy bites are ready to eat.

    Take a tip: You can substitute flax seeds with cantaloupe seeds, which is easily available.

    healthy bites
    healthy bites
    healthy bites
    Evergreendishesdev

    Healthy Bites

    A healthy snack to begin the day.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings: 8 balls
    Course: Snack
    Cuisine: international
    Ingredients Method Notes

    Ingredients
      

    • 1 cup oats
    • 1 tablespoon pistachois
    • 1 tablespoon flax seed
    • 1 tablespoon peanut butter
    • 1 tablespoon honey

    Method
     

    1. Blend oats, pistachois and flax seeds together.
    2. Put it in a bowl. Add peanut butter and honey to it. Mix it well with hands.
    3. Make balls. Keep it in the refrigerator for half an hour

    Notes

    You can replace flax seeds with cantaloupe seeds which is easily available.

    Disclaimer: This is a sponsored post written in colloboration with  UTMT, but the views are all my own.

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  • Mango sheera | Mango Kesari in two ways

    Mango sheera | Mango Kesari in two ways

    Mango Kesari or Mango Sheera is a delicious dessert made using semolina and mango puree. It is a good way to use some mangoes for cooking.

    It’s the season of mangoes, time to indulge and try recipes with it. Sheera or rawa kesari is often made in all homes. Do give a try with mango, it’s tasty. Mango Sheera is soft and smooth pudding like sweet delicacy made with mango pulp and semolina. Here I am sharing two kind of recipes, one is using sugar andd the other with jaggery. Earlier, I used to make with sugar. Presently we are using a little bit more of jaggery, so I have made with jaggery now.

     

    mango sheera with sugar
    mango sheera

     

    The importance of kesari in Indian cuisine:

    Rava Kesari is one of the sweets commonly prepared in Indian tradition. Any good occassion, starts with a Satyanarauyan pooja and it is the the kesari which is prepared with banana in it. You have sudden guests at home and the only thing thats pops up in our mind is a good rava kesari. Upma and Kesari is the combination found in most restaurants.

     

    My other mango recipes are here, do check them out.

     mango and coconut burfi, sweet mango rice, mango pannacotta, virgin mango mojito, mango parfait

    Instant mango pickle recipe was a big hit last time.

    Let’s get to the recipe of Mango Sheera

    Mango Sheera 1

    Ingredients:

    • 1 cup semolina (bombay rawa)
    • 1 cup mango pulp (2 medium mangoes)
    • 3/4 cup sugar
    • 1 1/2 cup water
    • 2 tbsp ghee
    • a few strands saffron
    • 4 cardamom powdered

    Method:

    1. Extract the pulp of mango and whisk it.
    2. Take a spoon of ghee and roast the semolina along with dry fruits. It should be light brown in colour and give a good aroma. Remove the roasted semolina and put it aside.
    3. Put water along with sugar and saffron strands and put it to boil. Once the water boils, put the mango pulp and give a stir.
    4. Now, add the roasted semolina slowly. Keep stirring in between, lest lumps are formed.
    5. Let cook for sometime. The consistency should be thick.
    6. Finally, add cardamom powder to it.
    mango sheera
    mango sheera

    Mango Sheera 2 :

    Ingredients:

    • 1 cup semolina
    • 2 teaspoon +2tablespoon ghee
    • almonds and raisins
    • 1 cup jaggery
    • 1 cup mango pulp
    • 2.5 cup water
    • a few strands of saffron
    • a pinch of cardamom powder

    Method:

    1. Extract the mango pulp and keep it aside.
    2. Take ghee in a pan, add semolina to it along with almond pieces. Roast for sometime.Put the raisin after sometime.
    3. Once it is light brown in colour, put it aside.
    4. Take water in a pan and put jaggery to it..You may sieve it at this stage, once the jaggery melts  to remove impurities. Add the saffron strands into it.
    5. Once the water begins to boil, slowly put the roasted semolina and miix it. Put ghee to it.
    6. Finally, add cardamom powder to it.

    mango kesari with jaggery

    mango sheera
    Evergreendishesdev

    Mango sheera, mango kesari

    5 from 4 votes
    Mango sheera is a sweet delicacy made of semolina and mango pulp. It is tasty and makes a good choice for breakfast or lunch.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Servings: 4 people
    Course: Breakfast, Dessert
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    Mango Sheera 1 :
    • Ingredients:
    • 1 cup semolina bombay rawa
    • 1 cup mango pulp 2 medium mangoes
    • 3/4 cup sugar
    • 1 1/2 cup water
    • 2 tbsp ghee
    • a few strands saffron
    • 4 cardamom powdered
    Mango sheera 2
    • Ingredients:
    • 1 cup semolina
    • 2 teaspoon +2tablespoon ghee
    • almonds and raisins
    • 1 cup jaggery
    • 1 cup mango pulp
    • 2.5 cup water
    • a few strands of saffron
    • a pinch of cardamom powder

    Method
     

    Mango Sheera 1 Method 1 :
    1. Extract the pulp of mango and whisk it.
    2. Take a spoon of ghee and roast the semolina along with dry fruits. It should be light brown in colour and give a good aroma. Remove the roasted semolina and put it aside.
    3. Put water along with sugar and saffron strands and put it to boil. Once the water boils, put the mango pulp and give a stir.
    4. Now, add the roasted semolina slowly. Keep stirring in between, lest lumps are formed.
    5. Let cook for sometime. The consistency should be thick.
    6. Finally, add cardamom powder to it.
    mango sheera 2 Method 2
    1. Extract the mango pulp and keep it aside.
    2. Take ghee in a pan, add semolina to it along with almond pieces. Roast for sometime.Put the raisin after sometime.
    3. Once it is light brown in colour, put it aside.
    4. Take water in a pan and put jaggery to it..You may sieve it at this stage, once the jaggery melts  to remove impurities. Add the saffron strands into it.
    5. Once the water begins to boil, slowly put the roasted semolina and miix it. Put ghee to it.
    6. Finally, add cardamom powder to it.

    Notes

    • You can use other dry fruits.
    • Oil should not be used, it imparts a different flavour and smell.
    • Mangoes should be ripe and non fibrous. 
    • It is good to use fresh mango pulp.
    mango sheera
    mango sheera

     

     

     

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

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  • Fab milkshake summer special

    Fab milkshake summer special

    It’s been sometime I have put any milkshake recipe here.  My recent creation is this Fab milkshake, a name which I have given to it. It has figs, banana and almonds in it, F is  for fig,  A for almond and B for banana, hence, the name. (more…)

  • Pear smoothie | Pear custard

    Pear smoothie | Pear custard

    Pear is a wonderful fruit to use in various dessert. It is juicy and has a divine taste. Pear smoothie is ideal for children who do not like fruits.

    We are living in an era where an additional hour would always be welcome. Running between errands and deadlines, we just try to do our work in an easy way. I love easy and fuss free recipes. Elaborate method of cooking is usually for weekends or pre planned dinner.

    Serve it along with breakfast  or as an evening after school snack for kids.

    pear smoothie
    pear smoothie
    pear smoothie
    pear smoothie

    Ingredients :

    • 1 litre milk
    • 150 grams sugar
    • 1 tablespoon custard powder
    • 2 pear

    Method:

    • Boil milk. Keep one-fourth cup of milk aside in a bowl.
    • Add sugar. Give a stir.
    • Mix custard powder in milk. Add it to the milk and stir well. Let boil for two minutes.
    • Remove the skin of pear and cut into cubes.
    • Blend to a purée.
    • When the custard is cool mix the purée into it. Chill and serve.
    • Pear Smoothie is ready to serve.
    pear smoothie
    Evergreendishesdev

    Pear Smoothie aka Pear Custard

    A tasty, healthy and easy to make recipe which is ideal along with breakfast or as mid snacks.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings: 4 people
    Course: Breakfast
    Cuisine: American
    Calories: 560
    Ingredients Method Notes

    Ingredients
      

    • 1 litre milk
    • 100 grams sugar
    • 1 tbsp custard powder vanilla flavour
    • 2 pear

    Method
     

    1. Boil milk. Remove one- fourth cup milk and keep it aside.
    2. Add sugar and give a stir. Continue to boil for sometime.
    3. Mix custard powder in the milk kept aside.
    4. Put this mixture into the milk and stir. Let boil for sometime.
    5. Turn off the gas and allow to cool.
    6. Peel the skin of pear and cut into chunks.
    7. Make a puree of it.
    8. On cooling, mix with the prepared custard. Serve chilled.

    Notes

    • Peeling of skin is optional. If you are a health freak, use with the skin. It has many anti oxidants.
    • Consistency of custard should neither be too thick or thin.

    My other pear recipes can be viewed here

    Pear Icecream

    If you ever make this vegetable spice mix recipe,  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 and an e-book for free. Check out my e-books on Amazon.  Happy Cooking!

     

     

     

     

     

     

     

     

  • Frankie, potato wrap in steps

    Potatoes are not only handy when we do not have any vegetables in the refrigerator, they are versatile too. One can use them in all the dishes, yes even sweets too, they do make a halwa of it ! Yes, today’s dish is of potato, but not a sweet one.  I will be presenting you with Frankie or  Potato Wrap , as some say it.

    I have been making Frankie quite often as everyone likes it at home. It is not only filling but can be packed for the lunch box too. I have tweaked the recipe to my needs and have been following the same.

    It’s again time for our blog hop with the theme as “Anything with  Potatoes  “. Thus, there will be an array of dishes for you to have a glance.

    frankie
    frankie

     

    Frankie, Potao Wraps

    Recipe Type: Breakfast,Snacks
    Cuisine: North Indian
    Author: Jayashree @evergreendishes
    Prep time:
    Cook time:
    Total time:
    Serves: 8
    A wrap that is tasty and easy to nibble on the go or in the box.

    Ingredients

    • For the stuffing : Measurement: 1cup = 200ml
    • potatoes 4
    • onion 2
    • chilly powder 2tsp
    • dry mango powder 1/2tsp
    • garam masala powder 1/2 tsp
    • salt to taste
    • turmeric powder a pinch
    • For the covering :
    • wheat flour 1 cup
    • all purpose flour 1 cup
    • clarified butter 1tsp
    • salt a pinch
    • water for kneading
    • For the paste:
    • mint leaves 1/2 cup
    • coriander 1cup
    • green chilly 2
    • garlic 2 cloves
    • ginger 1/2 inch
    • salt to taste
    • Other ingredients:
    • all purpose flour for dusting
    • oil for shallow frying
    • a little water for binding

    Instructions

    1. Pre-requisites :
    2. Boil the potatoes. Let cool. Remove the skin and mash it.
    3. Cut the onions finely.
    4. Grind all the ingredients under ” for the paste”
    5. To make the dough :
    6. Put the both the flour in a wide bowl. Add ghee and salt and mix it well to get a crumbly texture. Add little water and make a firm dough. Cover it with a cloth and keep aside.
    7. To make the filling :
    8. Add the onions and the dry ingredients to the mashed potatoes. Mix it well and keep it aside.
    9. To make the frankie:
    10. Take a small lemon sized ball of dough and roll it into a thin circle.
    11. Heat a skillet. I prefer using two skillets, one for dry roasting and one for sauteing, but you can use only skillet .
    12. Put the rolled phulka on the skillet.
    13. After a few seconds, flip it to the other side.
    14. Take it on a plate and smear some green paste over it.
    15. Take a ball of the mixture and place it in the middle of the phulka.
    16. Take the edge and cover it over the filling.
    17. Repeat the same for the other side by applying some water.
    18. Close the tiny openings at the top.
    19. Put it on the skillet and drizzle some oil over it.
    20. Cook it on medium flame until light spots are visible.
    21. Flip it to the other side and let cook it properly.
    22. Serve hot with tomato ketchup
    Notes
    I have used only potato for the filling. You may use green peas along with it.[br]I prefer using two skillets while preparing, one for dry roasting of the rolled phulka, and the other for shallow frying. You can use only one.

     

    MAKING OF FRANKIE IN STEPS :

    ingredients for the dough
    ingredients for the dough

    Wheat flour, self raising flour, clarified butter and salt are put in a wide bowl.

    main ingredients for the filling
    main ingredients for the filling

    Boiled potatoes and finely chopped onions, these are the primary ingredients of the filling.

    green paste
    green paste

    mint leaves, coriander, green chilly, garlic and salt are made to a paste in the mixie.

    filling being prepared
    filling being prepared

    Mash the potatoes, add the onions, dry mango powder, chilli powder, chat masala and salt

    filling is ready
    filling is ready

    Mix all the ingredients together and keep it aside.

    dough
    dough

    At first, mix the dry ingredients to a crumbly texture. Add little water and make a stiff but elastic dough. Cover and keep it.

    rolled a ball of the dough
    rolled a ball of the dough

    Take a small lemon sized ball of the dough and roll it into a thin circle.

    on to the skillet
    on to the skillet

    Heat a skillet, and dry roast for a few seconds on both the sides.

    green paste smeared
    green paste smeared

    Smear some green paste over it.

    and the filling goes
    and the filling goes

    Take a ball of the filling and place it the middle of the roasted phulka.

    sealing process
    sealing process

    Close one side of it. Apply a little water on the top side and the adjacent side, so that we can bind them.

    sealing process
    sealing process

    The other side is covered, close the ends too.

    shallow fry on skillet
    shallow fry on skillet

    Put it on a skillet and drizzle some oil over it.

    cook until done
    cook until done

    Roast well on both the sides.

    frankie is ready
    frankie is ready

    Frankie or Potato wrap  is ready to serve !

     

    frankie
    frankie

    Here are the other dishes with potato. Do check them !

    1. Vani – Alu Bhujia
    2. Poornima- Baked Samosas
    3. Piyali-Bhapa Aloo
    4. Padma- Chettinad Potato Fry
    5. Shubha-Aloo Halwa
    6. Swati- Aloo Matar Parcels
    7. Parvathy- Swiss Pancakes

     

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    book of handyhints
    book of handyhints

     

     

     

     

     

     

     

     

  • Methi Khakhra Recipe

    Methi Khakhra Recipe

    Khakhra is a crispy savoury snack from Gujarati cuisine. Methi Khakhra is tasty and aromatic.

    I love Gujarati food. The snacks that they make are varied and yummy. Khakhra, fafda, dhokla and kachori are some of their popular ones. Khakhra are made of various kinds. They can be used as a snack or for breakfast.They can be stored for a long time and ideal to carry during travelling.

    The affair with khakhra started long back at home. Children loved these when they were young and I always had a stack of these in my pantry. Methi ,Jeera, Masala, Garlic, so many varieties were available in the bakery.

    As we planned to make Gujarati dishes, I thought of trying my hand at Khakhra.  Yes, they did turn out good and glad that I ventured into this one. Presenting to you all Gujarati’s popular snack Methi Khakhra today.

    methi khakra
    methi khakra

     

    Methi Khakhra

    Recipe Type: Snacks
    Cuisine: Gujarati
    Author: Jayashree @ evergreendishes
    Prep time:
    Cook time:
    Total time:
    Serves: 8
    Crispy and spicy, these snacks can be binged anytime.

    Ingredients

    • Wheat flour 1cup
    • gram flour 1tsp
    • kasuri methi 2tsp
    • chilli powder 1/2 tsp
    • amchur powder 1/2 tsp
    • turmeric powder 1/4tsp
    • asafoetida 1/4tsp
    • salt to taste
    • oil 1 tsp +extra
    • water for kneading

    Instructions

    To make the dough:

    • Take a bowl and add the wheat flour.
    • Add all the dry ingredients. Mix well.
    • Put one teaspoon of oil and mix in the flour.
    • Add little water and knead to a firm dough.
    • Keep it aside for ten minutes.

    To make the khakhras:

    • Take a small ball of the dough and roll it into a thin circle.
    • Heat a skillet.
    • Put the rolled disc on the skillet, leave it for a few seconds, until the air pockets are visible, then flip it over.
    • Apply some oil and press it on the edges with a potato masher. let cook on a low flame.
    • Flip over and drizzle some oil. Dark spots should be visible and it should turn out crisp.
    • Remove and keep aside

     

    Notes
    You can do various varieties here. Palak Khakhra, garlic Khakhra, Coriander Khakhra, Jeera Khakhra and Punjabi Khakhra are the popular ones.

     

    dry ingredients
    dry ingredients

    Put the dry ingredients in a bowl and mix them thoroughly. Wheat flour, gram flour, amchur powder, kasuri methi, chilli powder, turmeric powder and asafoetida

    kneading the dough
    kneading the dough

    Add a teaspoon of oil and mix it. Put little water and knead to a dough.

    dough
    dough

    Dough is ready. The dough should be firm. Keep it aside for ten minutes.

    dough balls
    dough balls

    Make small balls of the dough.

    dough rolled into circle
    dough rolled into circle

    Take a ball and roll it into a thin circle. Khakras should be made as thin as possible.

    roast on a skillet
    roast on a skillet

    Heat a skillet, put it on it, when air pockets are seen, flip it over, and then drizzle some oil and press with a potato masher

    press it with a potato masher
    press it with a potato masher

    Press the edges and flip it once or twice. They need to be crisp, not soft.

    methi khakra is ready
    methi khakra is ready

    Methi Khakra is ready.

    methi khakra
    methi khakra

    A few khakras for you ! And do check out my other recipe Puffed Rice Balls aka Gujarati Mamara na Ladoo 

    Here are the links to other Gujarati dishes of blog hop girls !

    Dal Dhokli by Shubha, Gujarati Summer Thali, Fajeto and Bitter Gourd Curry by Padma, Trevti Dal by Shobana, Muthiya by Parvathy, Khandvi by Poornima, Surti Locho by Piyali, Sukhadi by Vani and Cabbage Muthiya by Anu

    methi khakra
    Evergreendishesdev

    Methi Khakhra

    Methi Khakhra is a popular Gujarati snack. It is crispy and tasty, ideal to serve with a cup of tea.
    Print Recipe Pin Recipe
    Course: dry snack
    Cuisine: Gujarati
    Ingredients Equipment Method Notes

    Ingredients
      

    • Wheat flour 1cup
    • gram flour 1tsp
    • kasuri methi 2tsp
    • chilli powder 1/2 tsp
    • amchur powder 1/2 tsp
    • turmeric powder 1/4tsp
    • asafoetida 1/4tsp
    • salt to taste
    • oil 1 tsp +extra
    • water for kneading

    Equipment

    • bowl
    • rolling pin
    • board
    • skillet
    • presser
    • plate
    • container
    • small cup
    • teaspoon

    Method
     

    To make the dough:
    1. Take a bowl and add the wheat flour.
    2. Add all the dry ingredients. Mix well.
    3. Put one teaspoon of oil and mix in the flour.
    4. Add little water and knead to a firm dough.
    5. Keep it aside for ten minutes.
    To make the khakhras:
    1. Take a small ball of the dough and roll it into a thin circle.
    2. Heat a skillet.
    3. Put the rolled disc on the skillet, leave it for a few seconds, until the air pockets are visible, then flip it over.
    4. Apply some oil and press it on the edges with a potato masher. let cook on a low flame.
    5. Flip over and drizzle some oil. Dark spots should be visible and it should turn out crisp.
    6. Remove and keep aside

    Notes

    You can do various varieties here. Palak Khakhra, garlic Khakhra, Coriander Khakhra, Jeera Khakhra and Punjabi Khakhra are the popular ones. 

    If you ever make Methi Khakhra recipe, 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!

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    book of handyhints
    book of handyhints

     

  • Ragi idli /Finger millet idli

    Ragi idli /Finger millet idli

    Ragi Idli / Finger Millet Idli is a healthy twist to the usual variety that is made. It is ideal for breakfast. This is a fermented idli.

    Everyday, it is a dilemma to choose a menu that is liked by all at home. More so, in the days when we are thinking of healthy eating. As we ring into the new year, I plan to bring in more healthy  recipes for you. .Today on the eve of new year, I bring to you all,Ragi idli or finger millet idli , a twist to the usual stuff.

    Ragi is a  multi grain which is highly nutritive in value.It consists of amino acids such as iso leucene, leucene, methionine and phenylanine. It is rich in calcium and potassium.

    My other kind of idli recipes can be read here :

     

    Benefits of Ragi

    It is a super food which is found to help to reduce diabetes  mellitus. With many people suffering from this disease, this diet is highly recommended. It helps in maintaining the insulin level..

    It  helps in reducing cholestrol. It helps  in weight loss and controlling obesity. The food takes longer time to digest, hence the calories consumed are much lesser.

    It has a cooling effect on the body. Thus, it is an ideal food during summer. Ragi malt is usually taken in the mornings during these months. Ragi halbai is a sweet that is not to to be missed. Ragi Thalipeeth is ideal for weekend lunch or breakfast.

    Now, with so many benefits, let us take a look at the recipe of making Ragi Idli or Finger millet Idli. It is vegan and gluten free. It is ideal for breakfast. It can be served for dinner too.

    What goes in the Ragi Idli / Finger Millet Idli ?

    • Urad dal : We need two ingredients to make it and one of them is urad dal. It is the primary ingredient to make idli, isn’t it ? I prefer to use the split urad dal. It is soaked for three hours
    • Ragi flour: Use good quality ragi flour. I prefer to bring in small quantity and buy fresh ones again. Sieve the flour before using it.
    • Water: It is needed for soaking and grinding the batter. Add water in small quantities.
    • Salt to taste
    Ragi Idli / Finger Millet Idli
    Ragi Idli / Finger Millet Idli

     

    Idli Cooker:

    Idli Cooker is essential to make idli. It comes with a steamer and a set of plates in which idlis are cooked. Wash the plates. Water is put in the steamer. The batter is poured in the pockets and it is allowed to cook for ten to fifteen minutes. Alternatively, you can use the pressure cooker without the whistle to steam.

    Making idli is common in most household and along with it are the variations one can try. Why not invest in a good idli maker ?

     

    About the event:

    Sending this to Foodies_Redoing Old Post 27. This is an old post which I have updated with better pictures. Every fortnight, we edit an old post with better pictures and text.

    Ragi Idli

    Ragi idli is tasty and a healthy twist to the usual one.
    Print Recipe
    Prep Time 2 hours
    Cook Time 30 minutes
    Resting time 7 hours
    Ingredients Method Notes

    Ingredients
      

    • Urad dal 1 cup
    • Ragi flour 3 cups
    • water for grinding and soaking
    • salt to taste

    Method
     

    1. Wash and soak urad dal in water for three hours. Grind it to a smooth batter by adding little  amount of water.
    2. Renove the batter in a bowl. Mix the ragi flour and salt to it.  Keep it in a warm place for eight hours to ferment. Ideally, it is good to keep overnight.
    3. Next day, take the idli stand and wash the plates. Add a spoonful of batter in each mould. Heat the pressure cooker or the idli cooker and keep them to steam on a medium flame for fifteen to twenty minutes. Once done, remove from heat and serve  with coconut chutney.

    Notes

    Add water in small quantities. 
    Sieve the ragi flour before using it.

     

    Thank you for being  a reader of this blog . Wishing You A Very Happy  New Year ! May the days ahead be filled with immense joy and prosperity!

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    Ragi Idli / Finger millet idli

    If you have liked this recipe, do share it with your family members and friends. All comments motivate me to write more. If you ever make this dish, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. It is always good to see your creations.

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  • banana and fig milkshake

    Bananas are an wonderful fruit, those reading me will know that I cherish this humble fruit. It’s packed with nutrition and the one fruit liked by all at home. It is available all round the year unlike other fruits. But there are times, when this fruit goes unused. I use it along with figs for a nutritious packed drink.

    I love making milkshakes. These are delicious and loved by all ages. You can substitute the ingredients accordingly.
    Banana and fig milkshake is a tasty and healthy drink. It is ideal for kids who do not have breakfast in the mornings. I have used fresh figs here. Figs are rich in natural sugar, minerals and solution fibre. It consists of minerals such as potassium, calcium , magnesium, iron and copper along with Vitamin A and E. Thus , the blending of these two fruits makes it a healthy drink.

    This is an ideal way for fussy kids who do not eat figs.

    banana and fig milkshake
    banana and fig milkshake

    Ingredients :

    • bananas 2
    • figs 4
    • milk (skimmed ) 1/2 litre
    • sugar 2tsp
    • vanilla ice cream 1tbsp (optional)
    Method : 
    Cut the fruits and churn all the ingredients together. Serve chilled.

    My other milkshakes :

    Rajbhog milkshake

    mango milkshake

    strawberry milkshake

    banana and dates milkshake

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