Evergreendishes

Category: condiments

  • How to make Apple Pomegranate Jam

    How to make Apple Pomegranate Jam

    Apple Pomegranate Jam is a tasty spread. The flavours blend beautifully and is moderately sweet. It 

    Apples are good to use in numerous ways. It can be used in ice cream and  milkshake, Apple pie is loved by all. When I have many apples, I like to toss them into a salad with a few nuts. 

    When I decided to make apple pomegranate jam, the first reaction was, At last ! after a long time she is making it. I had the Granny Smith variety and used the same. The other varieties as Sweet Tango and Pink Lady can also be used in making apple jam as they have good quantity of pectin. 

    If you extract the pomegranate juice ahead of preparation time, put it in the freezer  to keep the flavours intact. 

    Why should you make this jam ? 

    • Ideal as a spread for bread
    • Children relish these variety of jam
    • the excess fruits are not wasted
    • it has no pectin in it

    How long does it last ? 

    Canning should be done properly, sterilize the bottles. Homemade canned food , if preserved rightly stay good for at least six months. That said, I prefer to prepare in small quantities, it is used within a month. 

    The other kind of jam recipes shared earlier are : 

    About the event : 

    In the Shhh Secretly Cooking Challenge, Preethi Tandon Sridhar, suggested the theme as, “Jam, Jellies, Chutney and Relishes”.  Here, we are paired with partners and the two ingredients are exchanged between the partners. Later, the dish is prepared and the other members try to guess the ingredients.Preethi has varied kind of recipes on her blog. Her Jeera and Cumin Cookies have been on my list since a long time, will make them soon.

      I was paired with Narmadha of Nams Corner. Despite her busy schedule, she finds time for blogging. She has prepared pineapple crush  with ingredients, namely brown sugar and yellow colour, given by me. This is a good one I can store at home.  I was given pomegranate and salt as the secret ingredients, I have made this delicious Apple Pomegranate Jam.

    shhh cooking secretly

    Easy way to deseed the pomegranate: 

    To deseed pomegranate, with a sharp knife, cut the head and root portion of the fruit. Then, make two incisions and cut it  along. Separate the seeds. 

     

    Apple Pomegranate Jam Recipe 

    Ingredients : 

    • 4 apple
    • 2 pomegranate (extracted into juice)
    • 1 lemon
    • 1 cup sugar
    • a pinch of salt

     

    Method : 


    1. Wash, peel and remove the arils. Make juice in the processor.
    2. Wash and peel the apple. Cut the apple into cubes.
    3. Put the apple pieces and pomegranate in a pan to boil. Let it cook for sometime. Add sugar to it. After a few minutes of cooking, add lemon juice and a pinch of salt to it. Cook further for five minutes. 
    4. Let the mixture cool for sometime. Blend it with a hand blender. Put it in the pan and cook for sometime. You should get the consistency of jam . Once cool, store in a clean, air-tight container.

    Take a tip:

    • Addition of salt is optional, but it gives a good taste.

    • After blending, if the consistency is proper, you can store it. I have cooked for two minutes. 
    • Use clean jars to store the jam. 
    Evergreendishesdev

    Apple Pomegranate Jam

    5 from 13 votes
    Apple Pomegranate Jam is a tasty spread. The flavour of pomegranate blends well with apple to make a delicious jam.
    Print Recipe
    Course: condiments
    Cuisine: international
    Ingredients Method

    Ingredients
      

    • 4 apple
    • 2 pomegranate
    • 1 lemon
    • 1 cup sugar
    • a pinch of salt

    Method
     

    1. Wash, peel and remove the arils. Make juice in the processor.
    2. Wash and peel the apple. Cut the apple into cubes.
    3. Put the apple pieces and pomegranate in a pan to boil. Let it cook for sometime. Add sugar to it. After a few minutes, add lemon juice and pinch of salt to it. Cook further for five minutes.
    4. Let the mixture cool for sometime. Blend it with a hand blender. Store in a clean, air-tight container.
    a bowl of apple pomegranate jam
    Apple Pomegranate Jam

    If you ever make this Apple Pomegranate Jam recipe, take a picture and share it on Facebook or Twitter by tagging @evergreendishes and @evergreendishes . I will be happy to see your creation and share it further. 

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  • Lemon Gojju | Nimbe hannina gojju recipe

    Lemon Gojju | Nimbe hannina gojju recipe

    Lemon gojju | Nimbe hannina gojju is a tasty condiment used in South India. Nimbe hannu is the Kannada name of lemon. 

    The taste of lemon  is citrusy, tasty, refreshing and loved by all. During the season, I try to find ways to include it in my cooking.

    Lemon is usually used to make pickles, it makes a good accompaniment  with curds riice. Lemon juice is the preferred drink during summer. 

    In daily cooking, it helps to balance the taste in all dishes by its citrus flavour as in lemon rice. It can also  be used to make lemon rasam. I make lemon gojju often and store in the refrigerator. I can say it is a recipe of cooking with lemon peels. Here, the lemon are boiled and then blended  along with some spices. The tartness of the lemon, the sweetness of the jaggery and the spiciness of the chilli powder, altogether make the dish a tangy and tasty one. Lemon Gojju has a refreshing taste, ideal to pair with hot, steamed rice. It stays good for a couple of days in the refrigerator. 

    A lemon tree in the backyard is useful, it gives limes quite often. The lemon are refreshing and makes a good drink.

    lemon gojju | nimbe hannina gojju

    An easy hack to store lemons :

    Lemon tend to wither after a few days even when you keep in the refrigerator too. Take a bottle, fill it with water to half the capacity. Put the lemons in it and close it. Change the water after a couple of days.

    Last year, I had got many lemon. I did not know what to do. I made a concentrate of lemon juice and put it in the ice cube tray. 

     

    The ingredients used for Nimbehannina Gojju are :

    1. Lemon- It is the main ingredient used here. Rubbing  the lemon on the kitchen platform for sometime helps to extract juice properly. 
    2. Cumin- It gives a good taste to the dish.
    3. Fenugreek –  It helps in balancing the taste of the dish.
    4. Red chilli – It imparts spiciness.
    5. Jaggery- It gives a sweet flavour.
    6. Oil – Any neutral cooking oil can be used. 
    7. Asafoetida – One of the essentials for seasoning.
    8. Mustard – Another essential ingredient in South Indian cooking. 



    How to use the gojju :

    The lemon gojju is usually served with hot steamed rice along with a dollop of ghee. The freshness of lemon gives a good taste to the dish. It is usually eaten in the beginning of the meal before the main meal. It can also be used as an accompaniment with curds rice. 

    Ingredients:

    Lemon Gojju | Nimbe Hannina Gojju

    Lemon Gojju | Nimbe Hannina

    5 from 5 votes
    Lemon Gojju | NimbeHannina Gojju is a tasty condiment used with hot steamed rice.
    Print Recipe Pin Recipe
    Course: lunch ideas
    Cuisine: karnataka
    Ingredients Method

    Ingredients
      

    • 4 lemons
    • 1/2 teaspoon oil
    • 1 teaspoon cumin
    • 1 teaspoon mustard
    • 1/4 teaspoon fenugreek
    • 6 red chilli
    • 3 teaspoon jaggery
    • For seasoning:
    • 2 teaspoon oil
    • 1/2 teaspoon mustard
    • 1/2 teaspoon cumin
    • 1/4 teaspoon asafoetida

    Method
     

    1. Wash the lemon and pat dry. Roll them on the platform with your palm. Cut them into small pieces, remove the seeds and boil them with water
    2. Once they are soft, turn off the stove.
    3. In a pan, take oil and roast the cumin, mustard and fenugreek seeds along with red chilli. Leet it cool.
    4. Grind the roasted ingredients to a powder, add the lemon pieces, jaggery and salt to it. Grind all the ingredients together.
    5. Remove it in a bowl.
    6. Make the seasoning. Heat oil in a pan. Add mustard seeds,. Once it crackles put asafoetida, cumin and turmeric powder.Put it into the prepared gojju.
    7. Tasty gojju is ready to serve.

     

    Pin it for later :

     

    lemon gojju | nimbe hannina gojju
    lemon gojju | nimbe hannina gojjju

    If you ever make  Lemon Gojju | Nimbe hannina gojju  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.  

                                                                  Until next time,  Ciao  !

  • Homemade Pav Bhaji Masala | Pav Bhaji Masala Recipe

    Homemade Pav Bhaji Masala | Pav Bhaji Masala Recipe

    Jump to Recipe Print Recipe

     Homemade Pav Bhaji Masala is aromatic and gives a good taste to the dish. The fresh flavour of roasted spices is too good and made an enjoyable  dinner for us.

    Spice mix are an essential part of our daily cooking. I  believe a day of  hard work  makes it easier for a couple of months.It gives a good flavour and makes cooking easier. The day starts with a chai masala added to tea. Sometimes, I need the sambar powder while making a quick breakfast.too. I like to sprinkle a wee bit of  garam masala and the dhana jeera powder in my cooking. Some days, I use the traditional powder south indian spice mix in my cooking. It is flavoursome and ideal to make an array of dishes. It is ideal to make a quick lunch with gojju. I even use it as a stuffing in cucumber stir fry and it tastes awesome. Pav Bhaji Masala is ideal to use in a variety of dishes.

    pav bhaji masala
    pav bhaji masala

    What is pav bhaji?

    Pav Bhaji is a popular street for from Mumbai. It is ideal to serve as an evening snack. Roasted bread buns are served with a tasty curry made of fresh peas and other vegetables with a generous topping of butter and finely chopped onions.  It makes a good option for dinner as it is filling.

    What is pav bhaji masala ?


    Pav Bhaji Masala is a spice mix made essentially for this snack. It is easily available in the market by various brands. The homemade spice mix is flavoursome and you are in total control of the kind of spices going into it.

    Can it be stored ?


    Yes, it can be stored. Make sure you keep it in a clean, air-tight container. I have made a small quantity, hence kept it outside. I usually put the spice mix in an air-tight container and put them in the freezer. I use them occasionally and it stays good for a long time. 

    How can it used ?

    Pav Bhaji Masala is ideal to use in stir fry. Sprinkle a little spice mix along with chilli powder and it gives a good flavour. You can use it in tava pulao. I use it in spicy pav buns  too.

    About the event :

    It’s time for Shhh Secretly Cooking Challenge. Here onee of the members suggest a theme. The members are paired, they exchange two secret ingredients and make a dish accordingly. The theme was ” Spice Mix ” suggested by me.   My partner for the month was Kalyani Sri. I told I wanted to make pav bhaji masala and she gave me clove and black cardamom as the secret ingredients. I have given shah jeera and anardana as the secret ingredients  and she has made a flavoursome mumbai sandwich masala. 

     

     

    Homemade Pav Bhaji Masala : 

    Ingredients:

    • 1/4 cup coriander seed
    • 4 black cardamom
    • 6 cloves
    • 10 pepper corn
    • 2 tablespoon cumin
    • 1 tablespoon fennel seed
    • 1 stick cinnamon
    • 5 red chilli
    • 1 tablespoon turmeric powder
    • 1.5 tablespoon amchur powder
    • 1 tablespoon black salt

       

      Method: 

    1. Take coriander seed, cloves, pepper corn, cumin, fennel and red chilli in a pan. Roast them for three minutes until you get a good aroma. Keep tossing them with a spatula.
    2. Let the ingredients  cool.
    3. Grind to a coarse powder. Add amchur powder, turmeric powder and black salt to it. Grind to a fine powder.
    4. Pav Bhaji Masala is ready to use.
    5. Keep it in a clean air tight container. 
    pav bhaji masala

    Pav Bhaji Masala Recipe

    Pav Bhaji Masala is a flavoursome spice mix from Indian cuisine. It is versatile to use.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Course: condiments
    Cuisine: north indian
    Ingredients Equipment Method

    Ingredients
      

    • 1/4 cup coriander seed
    • 4 black cardamom
    • 6 cloves
    • 10 pepper corn
    • 2 tablespoon cumin
    • 1 tablespoon fennel seed
    • 1 stick cinnamon
    • 5 red chilli
    • 1 tablespoon turmeric powder
    • 1.5 tablespoon amchur powder
    • 1 tablespoon black salt

    Equipment

    • pan, spatula, measuring cup, pan

    Method
     

    1. Take coriander seed, cardamom, clove, pepper corn, cumin fennel, cinnamon and red chilli  in a pan. Roast them for three minutes until you get a good aroma. Keep tossing them with a spatula.
    2. Allow them to cool.
    3. Grind them to a powder. Add turmeric powder, amchur powder and black salt to it. Grind altogether again to a fine powder.
    4. Pav Bhaji Masala is ready ro use. Store it in a dry container.

    Pin Pav Bhaji Masala Recipe : 

    pav bhaji masala
    pav bhaji masala

    If you ever make Pav Bhaji Masala  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! 

  • Mixed Fruit Jam Recipe | How to make mixed fruit jam

    Mixed Fruit Jam Recipe | How to make mixed fruit jam

    mixed fruit jam | no preservatives | spreads | jam | 

    Jump to Recipe

    Mixed Fruit Jam is a delicious sweet spread made with fruits. The homemade jam is free from any preservatives.

    One of the fondest memories of childhood is Kissan Mixed Fruit Jam. It would always be in the kitchen shelves. Jams are of different kind. You can make it with a single fruit, dual or a mixed variety. Jam of apple, mango or strawberry taste good  themselves The orange is usually used to make a marmalade. Strawberry Jam  and Mixed fruit jam are the ideal choice for many. 

    Pectin is usually added in jams as a preservative. Commercial pectin is extracted from apple cores and contains acid to ensure proper jelling. It reduces the cooking time also.   But homemade jams do not use pectin but pectin rich fruits. Fruits such as apples, oranges, grapes, pomegranate are rich in pectin. Sugar is an essential ingredient in making jam. It not only add sweetness but also gives a shelf life to it. 

    Why should you make this jam:

    • It has no added pectin in it.  
    • Different kind of fruits can be used.
    • It is tasty.
    • It is versatile to use.
    • Easily use it as a spread for lunch box.

    How to store jam:

    • Put it in a clean and dry jar. If it is a glass jar, sterlize it. 
    • Since it is homemade, keep it in the refrigerator. 
    • Use a clean spoon.
    • Close the lid tightly after using it.

     

    Mixed Fruit Jam



    I have used a wide variety of fruits. Sapota, Banana, Grapes of both kind, Apple, Strawberry and orange. The result was a delicious spread, it is more of a good sweet to enjoy anytime.

    MIXED FRUIT JAM RECIPE : 

    Ingredients:

    • 2 big banana
    • 2 small banana
    • 6 sapota
    • 15 green grapes
    • 15 black grapes
    • 1 apple
    • 6 strawberries
    • 1 orange
    • 2 cups sugar
    • a pinch of salt
    • 1/2 lemon juice

       

      Method:

     

    1. Peel and cut all the fruits. Make a puree with a blender or in a mixer.
    2. Put the puree in a pan, add sugar to it.
    3. Put it on medium flame to cook.
    4. Put two small plates or bowls  in the freezer. You will need it later
    5. Keep stirring in between.
    6. After cooking for twenty to thirty minutes, it becomes thicker. Take the plate from the freezer.  Put a drop on it, if it does not spread, it is done. 
    7. Add salt and lime juice to it. Keep it aside. Once it is cool, put it in a sterlized jar.



    Take a tip: 

    • Use good quality fruits. If you use damaged fruits, the jam may deteriorate quiclky.
    • Citrus fruits, blackberries, apples have higher pectin level.
    • Addition of lime juice helps to set the jam.
    • You may vary the fruits and berries used.
    • It is better if you close a lid while cooking. But, remember to keep stirring in between. 
    • Addition of salt is optional but recommended.
    • Use clean utensils in cooking and storing.
    Print Recipe
    Evergreendishesdev

    Mixed Fruit Jam

    Mixed Fruit Jam is a delicious spread with varied fruits.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Resting time 15 minutes
    Total Time 1 hour
    Course: Breakfast
    Cuisine: international
    Ingredients Equipment Method Notes

    Ingredients
      

    • 2 big banana
    • 2 small banana
    • 6 sapota
    • 15 green grapes
    • 15 black grapes
    • 6 strawberries
    • 1 orange
    • 2 cups sugar
    • a pinch of salt
    • 1/2 lemon juice

    Equipment

    • 1 pan
    • 1 ladle
    • 2 small plates or bowl

    Method
     

    1. Peel and cut all the fruits. Make a puree with a blender or in a mixer.
    2. Put the puree in a pan, add sugar to it.
    3. Put it on medium flame to cook.
    4. Put two small plates or bowls  in the freezer. You will need it later
    5. Keep stirring in between.
    6. After cooking for twenty to thirty minutes, it becomes thicker. Take the plate from the freezer.  Put a drop on it, if it does not spread, it is done.
    7. Add salt and lime juice to it. Keep it aside. Once it is cool, put it in a sterlized jar.

    Notes

    You may vary the fruits and berries used.
    It is better if you close a lid as it splashes around while cooking. But, remember to keep stirring in between. 
    Addition of salt is optional. 

    Pin it for later :

    Mixed Fruit Jam is a delicious spread made withh varied fruits.
    Mixed Fruit Jam

     

    If you ever make Mixed Fruit Jam  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! 

     

  • Masala Tea Powder | Chai Masala Powder Recipe

    Masala Tea Powder | Chai Masala Powder Recipe

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     Masala Tea Powder | Chai Masala Powder  is a spice mix used along with tea leaves in the preparation of tea. It makes the tea flavoursome and a good immunity booster. Masala Chai is a popular tea variety in Indian sub-continent. With the on set of monsoon, this tea is mostly preferred by all. 


    Tea is of various kind, from the simple, regular tea to Irani Tea. Since the Covid period started, it’s been a testing time for all of us. We take many precautions to keep safe and healthy.  I regularly add some spices to the tea past two years.  Earlier, it used to be cardamom tea or ginger tea. For the past two weeks, I am using this masala tea powder and will be a regular affair for the next few months. It’s monsoon and we love to have this kind of Masala Chai regularly.  The season is perfect for some hot pakoras and masala chai. 

    Benefits of Masala Tea:


    Masala Tea consists of spices as cardamom, cloves, cinnamon, ginger and pepper. Spices have anti-inflammatory, anti-bacterial and anti-fungal properties. It helps to prevent cold, cough and nasal congestion. It helps in reducing inflammation and boosts the immunity power. The regular use of spice mix helps in improving the metabolism of the body.
    Medical studies have proven the ingredients used aids in the prevention of diabetes and cancer.

    Difference between Cassia Cinnamon and Ceylon  Cinnamon


    Cinnamon is made from the inner bark of the Cinnamon tree. The unique property  is the presence of  essential oils, Cinnamaldehyde. Cinnamon is basically of two kinds : Cassia Cinnamon and Ceylon Cinnamon. The regular cinnamon which is widely used is the Cassia cinnamon. It is curled inward from both the sides.  It has stronger flavour and reddish brown in colour. It is ideal to use in savoury dishes.   The sticks of Ceylon cinnamon curl in a telescopic form. It is warmer in tone, has a sweet flavour and tan in colour.  The coumarin content is higher in cassia cinnamon. Coumarin is a naturally occurring element found in both Cassia cinnamon and Ceylon cinnamon. High amount of coumarin consumption may have adverse effect on health. Bottom line is, both can be used in cooking. But if you are using regularly, Ceylon cinnamon seems to be the ideal choice. You can read more about it here. 

    Masala Tea Powder

    Masala Tea Powder Recipe:

    Ingredients:

    • 40 gram cardamom
    • 10 gram cinnamon
    • 10 gram  clove
    • 10 gram pepper
    • 10 gram  dry ginger

    Method: 

    Take all the ingredients and grind them together. Store it in an air tight container. 

    Take a tip:

    I have used the ceylon cinnamon  in this recipe. To get the cup and tablespoon measurement, watch the video below. 

     

     

     

    How to use the prepared masala powder: 

    Add a small quantity (1/4 teaspoon)  of the  prepared masala powder while preparing the tea. I prefer to put in the water and boil. Later, I add the tea leaves, boil,  and strain after sometime. A maximum of half tea spoon of masala powder is sufficient for three cups of water. 

    How to store :

    Store it in a clean, air tight container. 

     

    Masala Tea Powder/ Chai Masala Powder

    Masala Tea Powder

    Masala Tea Powder gives a good flavour to tea. It is a blend of spices which can be stored in an air-tight container.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Course: condiments
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 40 gram cardamom
    • 10 gram cinnamon
    • 10 gram clove
    • 10 gram pepper
    • 10 gram dry ginger

    Method
     

    1. Take all the ingredients and grind them together. Store it in an air tight container.

    Notes

    I have used the Ceylon cinnamon  in this recipe.
    To get the cup and tablespoon measurement, watch the video above.

    Pin it for later: 

    Masala Tea Powder/ Chai Masala is a flavoursome condiment used in the preparation of tea in Indian sub-continent. It is ideal to have it in the kitchen shelf. Give a try to this.
    Masala Tea Powder/Chai Masala

    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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  • Moringa leaves chutney powder / Drumstick leaves powder recipe

    Moringa leaves chutney powder / Drumstick leaves powder recipe

    I had heard and read so much of moringa leaves, but I had never seen them. Using it in my cooking was just a dream, I did ask a few vegetable vendors but I never got a futile answer. Thus, my search for moringa leaf ended. But suddenly, last week, one morning, my maid brings a bagful of these leaves and I was in awe. Well, at last I did cook with these leaves in my lifetime and now I know from where to get them.

    Moringa leaves are super healthy and rightly called as “Magical Moringa”. It is rich in iron, fibre and anti-oxidants. A  few benefits of these leaves are listed below.

    Benefits of moringa leaves:

    • It aids in weight loss.
    • It helps to lower the cholesterol level.
    • It helps to improve the digestive system.
    • It fights insomnia. It is rich in proteins and helps to boost the feel good hormones.
    • It is rich in nutrients. It has three times more iron than spinach and  twice the amount of protein in milk.

    Moringa leaf chutney powder makes a good condiment. It tastes good with hot steamed rice when served with a little ghee or oil. It pairs well with curd rice. It is ideal to use with idly and dosa.

    How to separate the moringa leaves:

    I learnt this from the vegetable vendor who comes regularly to my house. Separating the moringa leaves from the stalk is a tremendous task.  The leaves are small and one needs ample time and patience to do it. The best way to remove the leaves is to put the fresh stalk of leaves in a polythene bag, tie it tightly and keep it aside for a day. The next day, most of the leaves shed by themselves. You can also string them very easily now.

     

    moringa leaf chutney powder

     Moringa Leaves Chutney Powder

    Ingredients:
    • 1 cup moringa leaves (drumstick leaves, nuggekayi soppu)
    • 1/2 cup dessicated coconut
    • 1 tablespoon urad dal
    • 2 teaspoon chilly powder
    • a small piece of tamarind
    • jaggery
    • salt
    • 1 tablespoon oil
    • asafoetida
    Method:
    1. Wash the moringa leaves and put them to dry on a cloth.
    2. Dry roast the coconut. Put it aside on a plate.
    3. Dry roast the urad dal. Put it aside.
    4. Dry roast the moringa leaves until they are crispy.
    5. Take a little oil, put the chilly powder and roast it.
    6. Roast the tamarind for a few seconds.
    7. Once they are cool, at first, grind the coconut and urad dal together. Then, add the roasted moringa leaves and grind them together for a few seconds. Add tamarind, salt and  jaggery to it. Grind.
    8. Take oil in a pan, heat it, add asafoetida and remove it. Put the ground powder to it and mix well.
    9. Moringa leaf chutney powder is ready to serve.

    Recently, I made another version of moringa chutney powder and it turned out good.

    2nd kind of Moringa Leaf Chutney Powder :

    Ingredients:

    • 1 cup desiccated coconut
    • 1 tablespoon urad dal
    • 2 teaspoon sesame
    • 1 tablespoon groundnut
    • 1 cup moringa leaves
    • 1/2 cup curry leaves
    • tamarind
    • 1 teaspoon oil
    • 5 red chilli
    • 1 tablespoon oil
    • asafoetida

    Method:

    1. Wash the moringa leaves and lay them on a cotton cloth.
    2. Wash the curry leaves and wrap them in a cloth.
    3. Dry roast the coconut pieces. Put it aside in a plate.
    4. Dry roast urad dal, it should be golden in colour.
    5. Dry roast sesame and ground nut separately.
    6. Dry roast curry leaves and moringa leaves separately until crisp.
    7. Dry roast the tamarind.
    8. In a little oil add the red chilli and saute them until crisp.
    9. Coarsely grind coconut pieces, now add urad dal, sesame and ground nut to it, give a swirl.
    10. Add red chilli to it and grind them together.
    11. Finally, add the curry leaves and moringa leaves to it. Put salt and give a swirl.
    12. Add the roasted tamarind and a little jaggery to balance the flavours. Grind them for the last time.
    13. Make seasoning with asafoetida, put the powder into it and mix.
    14. Once it is cool, store in an air-tight container.

    moringa leaf chutney powder

    Moringa Leaf Chutney Powder

    Moringa leaf chutney powder is a tasty, healthy condiment ideal to store at home. It tastes good with steamed rice, idli, dosa or chapati.
    Print Recipe Pin Recipe
    Course: condiments
    Cuisine: South Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup moringa leaves drumstick leaves
    • 1/2 cup dessicated coconut
    • 1 tablespoon urad dal
    • 2 teaspoon chilly powder
    • a small piece of tamarind
    • jaggery
    • salt
    • a pinch of asafoetida

    Method
     

    1. Wash the moringa leaves and put them to dry on a cloth.
    2. Dry roast the coconut. Put it aside on a plate.
    3. Dry roast the urad dal. Put it aside.
    4. Dry roast the moringa leaves until they are crispy.
    5. Take a little oil, put the chilly powder and roast it. Put the asafoetida over it.
    6. Roast the tamarind for a few seconds.
    7. Once they are cool, at first, grind the coconut and urad dal together. Then, add the roasted moringa leaves and grind them together for a few seconds. Add tamarind, salt and  jaggery to it. Grind.
    8. Moringa leaf chutney powder is ready to serve.

    Notes

    Store in clean jar.

    The other kind of chutney powder recipes that I have on blog are : Garlic chutney powder, Peanut chutney powder, Curry leaf powder

    The other recipe that I have using moringa leaves is a guest post by Lathiya used in dal 

    Pin it for later:

    moringa leaves chutney powder

    If you have liked this recipe, do share it with your family and friends. If you ever recreate it, take a picture and tag @foodiejayashree on Instagram, or evergreendishes on Facebook and Twitter.

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  • Punjabi Garam Masala

    Punjabi Garam Masala

    Punjabi Garam Masala is a flavoursome condiment from North India. It is a blend of spices which is usually added to curries and other dishes to enhance the taste.

    Today, I have a condiment that is used and loved by everyone these days. We often buy these masala blends, but there is nothing like homemade masala. They are tastier. we know what ingredients go into the making, thus the quality is assured.

    What is Masala?

    Masala is a generic term used to specify a blend of spices that is used to flavour the dish. It is usually a combination of spices, sometimes a blend of spices and herbs. Onion and garlic too may be used in some masala blend. Different kind of masalas are prepared in India, Curry powder in South India, Kala masala in Maharashtra, Panch phoran in West Bengal while it is Garam masala in North India.

    What is Garam Masala? Is it very hot?

    Garam masala is pre-dominantly used in North India cooking. But, there are slight variations which you often find, a few ingredients either ruled out or there is a change in quantity. Garam literally translates to hot or warm. Masala is a blend of spices that gives a characteristic taste to the dish. Here, it does not mean to say that it is hot but the blend do gives a warmth to the body. Thus, one should limit its use, it is not ideal to use on a daily basis and especially during the summer months.

    What is the use of garam masala powder?

    Garam masala is one of the essential condiments in the Indian kitchen. It is usually used in flavouring curries. The dry sabzi are often laced with it, making the dish flavoursome. It is often used to enhance the taste of fillings in samosa and parathas. These days, it is also used in preparing a variety of rice dishes.

    How is the garam masala prepared?

    Garam masala is often made by sun drying the spices for a couple of days during summer. It is then pounded and stored in bottles. One can also dry roast the spices lightly and powder them.

    Let’s get to the recipe of Garam Masala

    Ingredients:

    • 4 tablespoon coriander seed
    • 4 tablespoon cumin
    • 3 tablespoon black pepper
    • 1 tablespoon cardamom seed
    • 1.5 teaspoon clove
    • 2 stick cinnamon
    • 4 bay leaf

    Method:

    1. Clean the ingredients and put them in a thick pan. Break the bay leaf into small pieces.
    2. Dry roast altogether on a low flame for 5-8 minutes until you get a good aroma and there is a slight change in colour.
    3. Let cool.
    4. Powder them in a mixer and store in a clean, air tight jar.

    Take a tip:

    • Mace may be added, but I do not use it.

    A few other condiments that I have put earlier are dry powders which can be used with any meals. They are Curry leaf powder, Flax seed chutney powder, Garlic chutney powder

     

    punjabi garam masala

    Punjabi Garam Masala

    Punjabi Garam Masala is a flavoursome condiment from North India. It is a blend of spices which is usually added to curries and other dishes to enhance the taste.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Cooling time 15 minutes
    Total Time 35 minutes
    Course: condiments
    Cuisine: Indian, north indian, punjabi
    Ingredients Equipment Method Notes

    Ingredients
      

    • 4 tablespoon coriander seed
    • 4 tablespoon cumin
    • 1 tablespoon cardamom seed
    • 1.5 teaspoon clove
    • 3 tablespoon pepper
    • 2 stick cinnamon
    • 4 bay leaf

    Equipment

    • pan

    Method
     

    1. Clean all the spices, put them in a thick bottom pan. Break the bay leaves into small bits.
    2. Dry roast them for five to eight minutes on a low flame until you get a good aroma and the colour slightly changes.
    3. Let cool. Grind them to a powder and store in a clean, air-tight jar.

    Notes

    Mace may be added, but I have not used it.

    I am sending this post to the theme “Condiments that we make at home ” at our very own Healthy Wellthy Cuisines. Every fortnight, we prepare dishes on a particular theme, do check out the recipes of my co-bloggers for this theme: Maharashtrian Goda Masala, Vada Pav Chutney Powder, Achari Masala Powder, Garam Masala and Kadai Masala Mix.

     

    I have shared a few other condiments in my e-book “30 Tasty Dal Recipes” It has the basic recipe of rasam and sambar powder that we make in South India.

    If you have liked this post, do share it with family and friends. If you ever recreate it, do not forget to take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook

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  • Sonth chutney / Imli chutney / Sweet chutney for chaats

    Sonth chutney / Imli chutney / Sweet chutney for chaats

    Sonth / saunth chutney is a sweet tamarind chutney used as an accompaniment with snacks such as samosa and kachori, topping for dahi balle and also to make all kind of lip smacking chaats. This version is from North India.

    I make sweet chutney using dates and always have it in my refrigerator. This version was new to me. Browsing different books, I find that there are slight variations in the recipe from individual to individual. Some use dry ginger powder, while few use spices too, while others just keep it simple with minimal ingredients.

    The first time I saw Sonth chutney was on Renu’s blog, last fortnight. I wanted to try it, as we love chaats at home. Very soon, I had to prepare from her blog for the Recipe Swap Challenge and here I am making this lip- smacking chutney. I have used the same ingredients but the method is slightly different. Do check out more recipes from Renu’s blog, she has a wonderful collection.

    Do you know that tamarind is one of the essentials in the daily cooking of South Indians. They use the pulp in sambar and rasam. Recently I had made this Imli ka amlana and it was liked by all.

    Sonth chutney / Imli chutney / Sweet chutney for chaats





    Ingredients: measurement used : 1 cup = 200 ml

    • 1 cup tamarind pulp
    • 2 cup jaggery grated
    • 1/2 teaspoon cumin powder
    • 1/2 teaspoon black salt
    1. Take a ball of tamarind and soak it in a glass of water for two hours.
    2. Grate the jaggery.
    3. Extract the pulp from the tamarind, pass through a sieve if necessary to remove the impurities.
    4. Put the tamarind pulp and jaggery in a pan. Add black salt to it. Boil it for three minutes.
    5. Let the consistency be thin, it becomes thicker on cooling.
    6. Add cumin powder.
    7. Once it cools, store in a clean bottle.

    Take a tip:

    • Sugar may be added instead of jaggery but I prefer adding jaggery here.
    • A little bit of ginger powder may be added to it, I have not added it.
    • Do not add more water while soaking or boiling. You can adjust the consistency while using it.
    Evergreendishesdev

    Sonth chutney / Imli chutney / Sweet chutney for chaats

    Sonth chutney is a tasty accompaniment from North India. One of the essentials in the refrigerator as it serves many purpose.
    Print Recipe
    Prep Time 2 hours
    Cook Time 10 minutes
    Course: condiments
    Cuisine: north indian
    Ingredients Method

    Ingredients
      

    • 1 cup tamarind pulp
    • 2 cup jaggery grated
    • 1/2 teaspoon cumin powder
    • 1.2 teaspoon black salt

    Method
     

    1. Take a lemon sized ball of tamarind, rinse and soak in a cup of water for two hours.
    2. Grate the jaggery.
    3. Extract the pulp from the tamarind. Pass through a sieve to remove impurities.
    4. Take a pan, add the pulp, jaggery and salt. Simmer for three minutes. Let the consistency be thin.
    5. Add cumin powder. Remove and keep it aside.
    6. Once it cools, store in a bottle.
    sonth / imli chutney / sweet chutney

    If you have liked this post, do share it further.

    If you ever make this, do tag me @foodiejayashree on Instagram or @evergreendishes on Facebook, I will be glad to see and share it further.

    Pin it for later:

    sonth / imli chutney / sweet chutney for chaats


    Don’t forget to check out the other recipes from this month’s Food Blogger Recipe Swap!

     

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  • Mango Jam with Chia seed / no sugar and pectin

    Mango Jam with Chia seed / no sugar and pectin

    Mango Jam with Chia seed is a healthy twist to the usual mango jam. It has no added sugar and preservatives.

    It’s the season of mangoes, something magical about this fruit. It is loved by mostly everyone, very few dislike it. The best way to eat mango is Aamras with chapati or puri. It is a match made in heaven and one does not need any other accompaniment to pair.

    Mango milkshake is an all time favourite, you can add a few other fruits and make a mixed one if you wish. Try this oat milkshake for a healthy twist. I prefer making a smoothie for myself. h

    My mango season will be incomplete without the kesari and mambazha pulissery

    Mango jam makes a good accompaniment with bread or chapati. But what if I tell you that a guilt free one can be indulged more often, isn’t it? And I have given a twist to it by adding some chia seed.

    To store the jam, use a clean, air-tight bottle. Store it in the refrigerator as no preservative is used, lime juice is the only citrate that is added.

    Mango Jam with Chia seed

    Benefits of mango :

    Mango is a low calorie fruit that is rich in Vitamin C and A, fibre and anti-oxidants. It also contains folate, B6, iron, calcium, zinc and Vitamin E. These helps to boost immunity and prevents cancer. It also helps to control blood pressure, improve heart health and aids in weight loss.

    Let’s get to the recipe of Mango Jam with Chia Seed

    Ingredients:

    • 2 cup mango pulp
    • 1 tablespoon honey
    • 2 teaspoon chia seed
    • 1 teaspoon lemon juice

    Method:

    • Extract the pulp from the mango, blend it to a puree.
    • Take a pan and add the puree, cook it on low heat. Keep stirring in between.
    • Once it slightly thickens, add chia seed and honey to it. Cook for five more minutes.
    • Switch off the flame. Add lime juice.
    • Once it cools, store in a clean container.
    • Keep refrigerated.

     

    Evergreendishesdev

    Mango Jam with Chia seed

    Mango Jam with chia seed is sugarless and healthy alternative for people craving sweet to eat.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Course: condiments
    Cuisine: international
    Ingredients Method Notes

    Ingredients
      

    • 2 cup mango pulp
    • 2 tablespoon chia seed
    • 1 tablespoon honey
    • 1 teaspoon lemon juice

    Method
     

    1. Put the mango pulp in a thick bottom pan and cook it.
    2. Let it be moderately thick, add chia seed and honey.
    3. Cook for five minutes. Switch off the stove.
    4. Add lime juice.
    5. Once it cools, store in an air-tight container.

    Notes

    • Sugar may be added, put sugar as per the need. It depends on the sweetness of the mangoes.

    If you have liked this post, do share it with your family and friends. If you ever recreate this recipe, take a picture, tag @evergreendishes and share it on Facebook or @foodiejayashree on Instagram.

    Pin it for later:

    mango jam with chia seed

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    I liked this book on juices and smoothies, ideal for all those who want to have a healthy diet.

    https://92b81ixm66r5j3g82dff28p068.hop.clickbank.net/?tid=SMOOTHIES

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  • Flaxseed Chutney Powder / Agase Chutney Pudi

    Flaxseed Chutney Powder / Agase Chutney Pudi

    Jump to Recipe

    Flaxseed chutney powder is a tasty and ideal condiment to make and store at home. It stays good for a long period and makes a good accompaniment with any meal. It is usually served with jowar roti or chapati along with other dishes.

    A hearty new year greetings to one and all. May the year be filled with joy, peace and happiness. The first post of 2019 and as is the custom to begin with good things, I thought of kick starting with a healthy recipe on the blog. Flaxseed is the new age food that has gained a lot of importance because of its immense benefits. Presenting, flaxseed chutney powder that is not only tasty but healthy, easy to make and pairs well with many dishes. It is a life saviour during busy days.

    What is flaxseed?

    Flax also known as common flax or linseed is a member of the genus Linumin the family Linaceae. It is a food and fiber crop cultivated in cooler regions of the world. The textiles made from flax is known as linen in the western countries and traditionally used for bedsheets and other kind of clothing.

    How is it helpful?

    Flaxseed is considered to be a super food as it is a good source of many nutrients. The main nutrients of flaxseed are Omega 3 essential fatty acids, lignans and fiber. It is high in Omega 3 Fatty Acids and consists of alpha linolenic acid (ALA), which is mostly found in plants. It lowers the risk of stroke and is heart friendly. The other rich source is the lignans which may reduce the risk of cancer. They are rich in dietary fibre and can be consumed easily. It helps digestive conditions  including chronic constipation, diarrehea, irritable bowel syndrome.

    How can one eat flaxseeds?

    Flaxseed is available as whole seeds, meal powder, liquid oil and oil in a pill form. It can be easily added to cereal, baked goods and garnished in other dishes in its powder form. Add a few roasted flaxseed to salad, it tastes good. You can also  also add a spoon of roasted flaxseed while making thalipeeth along with other spices.

    How can this chutney powder be used?

    Flaxseed chutney powder   makes a good accompaniment with chapati, idli, dosa, rice or curd rice. It is a life saviour on busy days or when you are bored to cook an elaborate meal.

    How long can it be stored?

    Agase pudi  stays good for more than two months, make sure the container is dry.

    flaxseed chutney powder

    Let’s get to the recipe of Flax Seed Chutney Powder

    Ingredients:            Measurement used : 1cup =250 ml

    • 1 cup flax seed
    • 2 tablespoon bengal gram
    • 2 tablespoon urad dal
    • 1 teaspoon coriander seed
    • 1/2 teaspoon cumin
    • 1/2 cup desiccated coconut
    • 15- 20 dry red chilli
    • a few curry leaves
    • a small piece of tamarind
    • a small piece jaggery
    • salt
    • 1 + 2 teaspoon oil
    • a pinch of turmeric powder
    • asafoetida

    Method:

    1. Dry roast the flax seeds until they splutter and you get a nutty aroma.
    2. Dry roast the desiccated coconut and curry leaves.
    3. Dry roast the lentils ,coriander seed  and cumin  separately.
    4. Put a spoon of oil in the pan and roast the red chilly.
    5. Once the ingredients are cool, grind them in a mixer jar. Add salt, jaggery and tamarind to it.
    6. Heat oil in a pan and make the seasoning. Add turmeric powder and asafoetida to it, put the ground powder and turn off the stove. Mix well. Store in a dry jar.

    Some other kind of condiments that I have on blog : curry leaf powder powder, garlic chutney powder, raw mango chutney, gongura chutney

    Print Recipe

    flaxseed chutney powder
    Evergreendishesdev

    Flaxseed Chutney Powder

    Flaxseed Chutney Powder is tasty and versatile to use. As it is packed with nutrients, this a good way to incorporate in our diet.
    Print Recipe Pin Recipe
    Course: condiments
    Cuisine: karnataka
    Ingredients Equipment Method

    Ingredients
      

    • 1 cup flax seed
    • 2 tablespoon bengal gram
    • 2 tablespoon urad dal
    • 1 teaspoon coriander seed
    • 1/2 teaspoon cumin
    • 1/2 cup desiccated coconut
    • 15- 20 dry red chilli
    • a few curry leaves
    • a small piece of tamarind
    • a small piece jaggery
    • salt
    • 1 + 2 teaspoon oil
    • a pinch of turmeric powder
    • asafoetida

    Equipment

    • 1 pan
    • 1 ladle
    • 1 large bowl
    • 1 large plate
    • 1 cup
    • 1 tablespoon
    • 1 teaspoon

    Method
     

    1. Dry roast the flax seeds until they splutter and you get a nutty aroma.
    2. Dry roast the desiccated coconut and curry leaves.
    3. Dry roast the lentils ,coriander seed  and cumin  separately.
    4. Put a spoon of oil in the pan and roast the red chilly.
    5. Once the ingredients are cool, grind them in a mixer jar. Add salt, jaggery and tamarind to it.
    6. Heat oil in a pan and make the seasoning. Add turmeric powder and asafoetida to it, put the ground powder and turn off the stove. Mix well. Store in a dry jar.

    About the event :

    Sending this to Fooodies_Redoing Old Post No128 a fortnightly event. We are a group of bloggers, work on  an old post either by changing the picture, text or both.Here, I have put better pictures.

    Pin it for later :

    flaxseed chutney powder
    flaxseed chutney powder

     

     

     

    If you have liked this post, do leave a comment and share it further.

    If you ever recreate this recipe, take a picture and tag  @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be happy to share your dish with my network.

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