Evergreendishes

Category: festival recipes

  • Coconut Rice

    Coconut Rice

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    Coconut Rice | Coconut Rice Recipe | South Indian Cooking

    Coconut Rice is a flavoursome, easy to make  rice dish from South India. The goodness of coconut  along with taste of cumin and curry leaves blend  well to give a tasty and easy to make dish. It can be eaten as it is or served with a few papad and fryums.

    A no onion garlic recipe, coconut rice  is ideal for festive days. It is simple yet flavoursome. I often make it during holidays as it is loved at home. It is ideal to serve  for lunch or dinner. A good thing, you can make use of the left over rice too.

    It does not need any accompaniments but I usually make some fryums and papads to pair them together. Moreover, my family members  love to top it with a few pieces of these fryums.

    The ingredients that goes into the making of Coconut Rice are:

    Rice: Well cooked rice, that is neither too smudgy or soft. You can use the regular sona masuri rice here.

    Coconut: Use fresh grated coconut  to make this dish.

    Curry leaves : Curry leaves give a good aroma to it.

    Cashew pieces : They give flavour to the dish. Be sure to roast them well, you need a golden tinged one.

    Groundnuts: Not a necessity, but they taste good in most South Indian dishes.

    Asafoetida: It  is one of the essentials of the South Indian cooking.

    Coconut Rice
    Coconut Rice

    About the event:

    Sending this to Healthy Wellthy Cuisine, the theme is “Satvik Treat”. The theme was suggested by Ruchi Shah, who is an expert cook. I loved her Raw Mango Thokku and want to try it. Other satvik recipes that you may like to try are

     

     

    Recipe of Coconut Rice:

    Ingredients:

    • 1 cup  rice
    • 2 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/2 teaspoon cumin
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • 2 tablespoon groundnut
    •  8 cashew
    • 4 red chilly
    • a few sprigs of curry leaf
    • 1/2 cup coconut
    • salt to taste

    Method:

    1. Wash the rice and cook it in pressure cooker, adjust the water quantity accordingly.  Once the pressure releases, keep it aside.
    2. Take oil in a pan, add mustard seeds, as it splutters, put bengal gram, urad dal, groundnuts. Saute for a while. Put cashew pieces and red chilly into it. Throw in the curry leaves, the seasoning is ready. Keep it aside.
    3. Put rice, salt and coconut to it. Mix it.
    4. Coconut rice is ready to serve.

    Take a tip:

    • Grated coconut may be added in the seasoning. I do not do it, I prefer putting it over and mixing.
    • A few green chilly and ginger may be added in the seasoning.
    Print Recipe
    Coconut Rice

    Coconut Rice

    Coconut Rice is a flavoursome rice from South India. A no onion garlic recipe, it is ideal for festive days.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course: dinner, festive cooking, lunch box, lunch ideas
    Cuisine: South Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup rice
    • 2 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/2 teaspoon cumin
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • 2 tablespoon groundnut
    • 8 cashew
    • 4 red chilly
    • a few sprigs of curry leaf
    • 1/2 cup coconut
    • salt to taste

    Method
     

    1. Wash the rice and cook it in pressure cooker, adjust the water quantity accordingly.  Once the pressure releases, keep it aside.
    2. Take oil in a pan, add mustard seeds, as it splutters, put bengal gram, urad dal, groundnuts. Saute for a while. Put cashew pieces and red chilly into it. Throw in the curry leaves, the seasoning is ready. Keep it aside.
    3. Put rice, salt and coconut to it. Mix it.
    4. Coconut rice is ready to serve.

    Notes

    Grated coconut may be added in the seasoning. I do not do it, I prefer putting it over and mixing.
    A few green chilly and ginger may be added in the seasoning. 

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    Coconut rice is a simple yet flavoursome rice dish from South India. A no onion garlic recipe, it t is ideal for festive days.
    Coconut Rice

    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.

     

     

     

     

  • Tengalu / Thenkuzhal | Guest Post for Sapana

    Tengalu / Thenkuzhal | Guest Post for Sapana

    Tengalu is a crispy, dry snack usually made during Diwali and Holi. It is popular in Karnataka and Tamil Nadu. It is also known as Thenkuzhal. 

     

    I have great memories of this snack. During Diwali, chakli and tengalu were often prepared at home in big containers and stored. Usually, Tengalu is made by making the flour at home. It is a week-long process and today, none of us have the time and patience to do. I prefer making the easier method these days as life seems to be busy. Here is the method I use to make Tengalu using ready flour. Here, I bought the urad dal flour from supermarket.

    Tengalu / Thenkuzhal guest post

    Difference between Chakli and Tengalu :

    Chakli and Tengalu are both deep-fried snacks from South India  but chakli is more popular in all regions. Tengalu is made only in some parts of the state. The blade/jali for Tengalu has three or four perforations but the Chakli blade has only perforation. Moreover, different varieties of chakli are prepared.

    This is a guest- post I have written for Sapana. Sapana is an awesome  blogger who blogs at Cooking with Sapana. It is good to be associated with her in this blogging world. Her blog has many dishes from different cuisines. Do check out her blog and the recipe for Tengalu.

    If you ever make this recipe, do take a picture and tag @evergreendishes on Facebook or @evergreendishes on Instagram.

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  • Sweet Mango Rice / Amba Bhaat | Maharashtian cuisine

    Sweet Mango Rice / Amba Bhaat | Maharashtian cuisine

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    Sweet Mango Rice is a delectable sweet dish from Maharashtrian cuisine. It is also known as Amba Bhaat, amba means mango and bhaat is the Marathi word for steamed rice. It is ideal to make for festive occasions.

    Summer is all set to show it’s colors, the next two months it will heat, heat and more heat here. The only way is to try to beat the heat and stay hydrated. Fruits like mango and watermelon bring solace to us.

    Mango, king of fruits is best eaten as it is. The fun of eating a mango messing the hands is something different and relatable to many. The love for cooking made me try this sweet mango rice and it was good. Earlier, I had made ambua,  it is a dal with mango. The mambazha pulissery from Kerala cuisine is tasty and eagerly want to make it again. Desserts like chocolate streaked mango ice cream and mango parfait are loved by all.

     Sweet Mango Rice / Amba Bhaat | Maharashtrian cuisine

    Ingredients:                                   measurement used : 1 cup = 250 ml
    • 1/2 cup rice
    • 1/2 cup sugar
    • 1 tablespoon +1 teaspoon ghee
    • 3/4 cup mango pulp
    • 5 cashew powdered
    • 1/2 teaspoon cardamom powder
    • 5 cashew for garnishing
    • 2 cloves
    Method:
    1. Cook the rice in a pressure cooker, let it not be mushy.
    2. Once the pressure releases, remove the rice in a pan, add ghee and sugar to it. Let cook for some time.
    3. Add the mango pulp and the cashew powder to it. Let the flavors imbibe.
    4. Finally, add cardamom powder to it.
    5. Take a teaspoon of ghee in a small pan, add cloves and the cashew pieces to it. Once it is light golden, put it to the cooked sweet dish.
    6. Sweet Mango Rice is ready to serve.
    Direct cooking method:
    1. Wash rice and keep it aside.
    2. In a  pan, add some ghee. Put cloves, and cashew pieces to it. Saute for sometime.
    3. Add rice to it, saute for two minutes. Add two cups of water and let it cook.
    4. Once the rice is cooked, add sugar and the remaining ghee to it. Let the sugar dissolve and boil for two minutes.
    5. Now, put the mango puree and cashew powder to it.
    6. Let cook for some time.
    7. Finally, add cardamom powder to it.
    Take a tip:
    • It is best to use Alphanso mangoes.
    • One can use any variety of mango.
    • Use more sugar if needed.
    • Ready mango pulp can be used.

     

    sweet mango rice / amba bhaat
    sweet mango rice / amba bhaat

    Sweet Mango Rice/ Amba Bhaat

    5 from 4 votes
    Sweet Mango rice is a delectable sweet dish from Maharashtrian cuisine.
    Print Recipe Pin Recipe
    Course: festive treats, sweets, traditional sweets
    Cuisine: Maharashtrian
    Ingredients Method Notes

    Ingredients
      

    • 1/2 cup rice
    • 1/2 cup sugar
    • 1 tablespoon +1 teaspoon ghee
    • 3/4 cup mango pulp
    • 5 cashew powdered
    • 1/2 teaspoon cardamom powder
    • 5 cashew for garnishing
    • 2 cloves

    Method
     

    1. Cook the rice in a pressure cooker, let it not be mushy.
    2. Once the pressure releases, remove the rice in a pan, add ghee and sugar to it. Let cook for sometime.
    3. Add the mango pulp and the cashew powder to it. Let the flavours imbibe.
    4. Finally, add cardamom powder to it.
    5. Take a teaspoon of ghee in a small pan, add cloves and the cashew pieces to it. Once it is light golden in colour, put it to the cooked sweet dish.
    6. Sweet Mango Rice is ready to serve.
    7. Direct cooking method:
    8. Wash rice and keep it aside.
    9. In a  pan, add some ghee. Put cloves, and cashew pieces to it. Saute for sometime.
    10. Add rice to it, saute for two minutes. Add two cups water and let it cook.
    11. Once the rice is cooked, add sugar and the remaining ghee to it. Let the sugar dissolve and boil for two minutes.
    12. Now, put the mango puree and cashew powder to it.
    13. Let cook for sometime.
    14. Finally, add cardamom powder to it.

    Notes

    • It is best to use alphanso mangoes
    • Other variety of mangoes may be used.
    • Adjust sugar as per taste required and sweetness of mangoes.
    Sweet Mango Rice is a delectable sweet dish from Maharashtrian cuisine. It is also known as Amba Bhaat, amba means mango and bhaat is the Marathi word for steamed rice. It is ideal to make for festive occasions.
    Sweet Mango Rice

    Mango related posts from my co-bloggers : Mango Sriracha Hummus, Rose Mango Lassi

    If you have liked this post, do share it further. If you ever make it, do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook.

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  • Sukhdi / Gud Papdi recipe

    Sukhdi / Gud Papdi recipe

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    Sukhdi / Gud Papdi is a popular Gujarati sweet. It is made using whole wheat flour, jaggery and ghee. It is soft, crumbly and has melt in the mouth texture.

    Sukhdi is quite an easy to make sweet that can be made in fifteen minutes. It is ideal to make during festivities or as a snack to eat anytime. I have tried to keep the recipe authentic, so not added any embellishments to it. One may add cashew pieces, cardamom powder or even grated coconut to it. Anyway, it tastes good as it is if made perfectly.

    It is called as Sukhdi in Gujarat while in Maharashtra it is popular as Gud Papdi or Gol Papdi.

    A few other sweet recipes from the blog that you may like are Mamra na ladoo, Tapeshwara Khaja, Ellu Holige

     Sukhdi / Gud Papdi.

    Ingredients:

    • 2/3 cup wheat flour
    • 1/3 cup ghee
    • 1/4 cup jaggery

    Method:

    1. Keep all the ingredients ready, grate the jaggery or powder it.
    2. Grease a plate with little ghee.
    3. Take ghee in a pan and heat it on a low flame.
    4. Once the ghee melts, add wheat flour to it and mix it with a ladle.
    5. Let it cook on a slow flame, keep stirring. Once the mixture changes it colour and aroma is felt, it is done.
    6. Switch off the stove, add jaggery to it mix it well and spread it over the greased plate.
    7. Let it cool for a few minutes.
    8. Cut into desired shape.
    9. Sukhdi / Gud Papdi is ready to serve

    Take a tip:

    • Quantity of ghee is in semi-liquid form.
    • Keep stirring and let the wheat flour be brown in colour. If you do not stir, it will get burnt easily.
    • Jaggery needs to be grated or powdered finely.
    • Do not add jaggery and heat it further. It may become chewy.

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    sukhdi / gud papdi
    sukhdi / gud papdi

    Here’s the video of the making of Sukhdi / Gud Papdi

    Evergreendishesdev

    Sukhdi / Gud Papdi

    Sukhdi / Gid Papdi is a soft, melt in the mouth sweet from Gujarati cuisine.
    Print Recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Course: indian sweets
    Cuisine: Gujarati
    Ingredients Method Notes

    Ingredients
      

    • 2/3 cup wheat flour
    • 1/3 cup ghee
    • 1/4 cup jaggery

    Method
     

    1. Keep all the ingredients ready, the jaggery should be grated.
    2. Grease a plate with a little ghee.
    3. Take ghee in a pan and heat it. Once it melts, put the flour in it and roast it to a golden colour.
    4. Keep stirring, once it is done, switch off the gas.
    5. Add jaggery, mix it well and pour it on the greased plate and spread it with the spatula.
    6. Let cool for a few minutes, cut into desired shape.

    Notes

    • Quantity of ghee is in semi-liquid form.
    • Keep stirring and let the wheat flour be brown in colour. If you do not stir, it will get burnt easily.
    • Jaggery needs to be grated or powdered finely.
    • Do not add jaggery and heat it further. It may become chewy.

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  • Rawa kesari with jaggery / bellada sheera

    Rawa Kesari with jaggery is a healthy twist to the usual sweet that is prepared. It is healthier and tasty too.

    Festive days are here and time to prepare a galore of sweets. Kesari is usually prepared using sugar but one can make it using jaggery also. There is a variation in taste, but it is good, it has a different tinge I can say.

    I wanted to make this since a long time and the time has come now. Jaggery is considered to be more healthier than sugar. Before I get to the recipe, here are a few common facts about jaggery.

    How is jaggery made?

    Jaggery is made from unrefined sugar by boiling the raw, concentrated sugarcane juice until it solidifies. The other sources of jaggery are date palm and sap of coconut.

    What does jaggery contain?

    Jaggery consists of anti-oxidants along with minerals like zinc and selenium.

    Why is jaggery considered more healthy than sugar?

    Molasses is a nutritious by-product of the sugar making process, it is retained in jaggery. It is known by the name gur in India.

    How to make Rawa Kesari with jaggery / Bellada Sheera

    Ingredients:

    • 1 cup semolina
    • 1 cup jaggery powdered
    • 2 tablespoon ghee
    • 3 cup water
    • 1/2 teaspoon cardamom powder
    • cashew pieces

    Method:

    1. Add a spoonful of ghee in a thick bottom pan, put the cashew pieces and semolina to it, gradually roast it to a golden colour. Put it aside.
    2. Put water in the pan, add jaggery to it. As jaggery melts and the water boils, slowly stir in the semolina. Put ghee to it.
    3. Let cook on a low flame.
    4. Finally, add cardamom powder to it.
    5. Rawa Kesari with jaggery is ready to serve.

    Take a tip:

    • I have used organic jaggery, thus the solution is not filtered.
    • Roast the semolina on a low flame until golden in colour.

    The other sweets with jaggery that I have are Ragi Halbai, Hayagreeva Maddi, Kadabu

    Do check the video here

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    Rawa kesari with jaggery / bellada sheera
    Rawa kesari with jaggery / bellada sheera

    Evergreendishesdev

    Rawa Kesari with jaggery / Bellada Sheera

    Rawa kesari with jaggery is a delectable sweet with a healthy twist. It is ideal for festive days or serve it as a quick breakfast for children.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings: 6 people
    Course: Breakfast, lunch
    Cuisine: karnataka
    Ingredients Method

    Ingredients
      

    • 1 cup semolina
    • 2 tablespoon ghee
    • 1 cup jaggery grated
    • 3 cup water
    • 8 cashewnuts broken into pieces
    • 1/2 teaspoon cardamom powder

    Method
     

    1. Take a pan, add a teaspoon of ghee and roast the semolina and cashew pieces, it should be golden in colour. Put it aside.
    2. Take water in a pan, add jaggery to it. Once the jaggery melts and water comes to a boil, slowly stir in the roasted semolina. Put the remaining ghee. Let cook for sometime, the water evaporates and it thickens.
    3. Add cardamom powder.
    4. Rawa kesari with jaggery is ready to serve.

    I am sending this post to the theme”Recipes with Jaggery” for the group “Food for Feast” of which I am a part of. Every month, a few themes are selected, poll is conducted and the highest one is selected as the theme for the month.

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

    Do leave a comment below, let me know what you feel about the recipes that I have been sharing. Check out my e-books on Amazon.

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  • Butter Murukku / murukku recipe

    Butter Murukku / murukku recipe

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    Butter Murukku is a crispy, savoury snack from South India. It is a dry snack that is usually made during festivals as Krishna Janmasthmi and Diwali.

    Murukku is one of the snacks which every South Indian can resonate with, festive treats and crunchy munchy snacks. Those who follow my blog regularly, do know that I love making these snack recipes. Earlier, I had put chakli, nippattu and kodbole.

    Murukku is a deep fried snack, originally from the state of Tamil Nadu but soon spread to all other states in South India. Murukku means to twist, the snack is deep concentric circles and is usually twisted in shape. Murukku and chakli are two siblings, the difference lies in the ingredients, shape of each spiral, region from which it hails and the method of making. Murukku is usually twisted and coiled and gram flour is usually used in it. The major ingredients of chakli are rice flour and urad dal.

    Different varieties of murukku are prepared, I have earlier posted two kinds here, Split gram murukku and Ring Murukku

    Butter Murukku or Benne murukku as it is commonly known is yet another varation and a popular one. Gram flour is mixed with rice flour and urad dal along with other spices to a stiff dough, it is then placed in the mould, pressed and deep fried. It tastes good with a cup of hot tea.

    butter murukku
    butter murukku

    Let’s get to the making of Butter Murukku

    Ingredients:

    • 2.5 cup gram flour
    • 2 cup rice flour
    • 1 cup urad dal flour
    • 1/2 cup butter
    • 1 teaspoon cumin powder
    • salt
    • asafoetida
    • pinch of baking soda
    • water
    • oil for frying

    Method:

    1. Take gram flour, rice flour and urad dal in a bowl.
    2. Add salt, cumin powder, baking soda and asafoetida. Mix well.
    3. Melt butter and put it in it.
    4. Mix well.
    5. Take half the quantity and knead to a stiff dough.
    6. Grease the mould, take a small piece of the dough, put it in the mould and press into concentric circles on a plastic sheet or a plate.
    7. Heat oil in a pan, add a few murukku into it and deep fry.
    8. Remove on a plate with tissue paper. Repeat for the dough. Remember, you had kept aside some mixed flour in the beginning, make it into a dough and repeat the steps.
    9. Store in an air tight jar when cool.

    Take a tip:

    1. Deep fry on medium flame, keep turning them in the oil by splashing some oil over them with the ladle.
    2. Fry them until golden in colour, they will be crispy.
    Evergreendishesdev

    Butter Murukku

    5 from 3 votes
    Butter Murukku is a crunchy savoury snack from South India.
    Print Recipe
    Prep Time 15 minutes
    Cook Time 1 hour 15 minutes
    Total Time 1 hour 30 minutes
    Course: dry snack
    Cuisine: Tamil nadu
    Ingredients Equipment Method

    Ingredients
      

    • 2.5 cup gram flour2 cup rice flour1 cup urad dal flour1/2 cup butter1 teaspoon cumin powdersalt asafoetidapinch of baking sodawateroil for frying

    • 2 cup rice flour
    • 1 cup urad dal
    • 1/2 cup butter
    • 1 teaspoon cumin powder
    • asafoetida a pinch
    • baking soda a pinch
    • salt
    • 2 tablespoon oil
    • 2 teaspoon oil
    • water
    • oil for frying

    Equipment

    • chakli press
    • ladle
    • frying pan
    • plates
    • container
    • tissue paper

    Method
     

    1. Take all the flour in a wide bowl, add salt, asafoetida, cumin powder and mix it
    2. Melt butter and put it in it. Mix it well.
    3. Take only half the quantity of the flour and knead to a stiff dough.
    4. Heat pil in a kadai.
    5. Grease the mould, take a ball of the dough, put it in it and press into concentric circles on a plastic sheet or a plate.
    6. Once the oil is heated, slowly drop a couple of them into it and deep fry. Keep turning them, let them be golden in colour.
    7. Remove in a plate with tissue paper, repeat for the rest of the dough.
    butter murukku
    plateful of butter murukku


    If you have liked this post, do leave a comment below. All comments make my day brighter.

    If you ever recreate this snack, take a picture and tag me on Instagram @foodiejayashree or on Facebook @evergreendishes, I will be glad to see it and shall share it further.

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    butter murukku
    butter murukku
  • Dry Fruit Ladoo

    Dry Fruit Ladoo

    Sweets form an integral part of any celebration, from burfis to puddings, we cherish them for any occasion. Dry fruit sweets are delicious and loved by all, more so if it is sugar free like this dates ladoo, it is guilt free indulgence, right ? They are not only tasty, but easy to make and ideal for any occassion.

    With the festive season ahead, we are heading for the major festival Ugadi and a new beginning. It is celebrated as Hindu New Year. It is also celebrated as Chota Nav Ratri and many people fast during this period. Thus, we at Desi Bloggers Connect decided to make a collection of “Farali Recipes” and my contribution is Dry Fruit Ladoo.

    I have Sabudana Khichdi and Sabudana Wada in Appe Pan which are ideal for fasting. The black chana sundal is also ideal on these days. I have recently put many sweets which are apt on these days, Kiwi Kesari, Carrot Halwa or the Ash gourd halwa may be taken in small quantity along with some savoury dish.

    Let’s get to the recipe of Dry Fruit Burfi
    Ingredients:
    1 cup dates
    1/3 cup cashewnut
    1/3 cup almond
    1/3 cup raisin
    1/3 cup desiccated coconut
    1 tablespoon poppy seeds
    4 cardamom

    Method:
    1 Dry roast the cashew for a minute.
    2 Similarly, roast the almonds.
    3 Dry roast the poppy seed until they are golden in colour and give a good aroma.
    4 Dry roast the grated coconut for a minute, keep stirring, it will get burnt easily.
    5 Remove the seeds of the dates. ( no need if using seedless)
    6 Grind the nuts coarsely along with cardamom.
    7 Grind the dates.
    8 Add ghee in a pan, add the nuts and saute for two minutes. Put the dates mixture and mix it well. Saute it for sometime, add the poppy seed and the roasted coconut.
    9 Allow it to cool, make balls of it.
    10 Dry fruit ladoo is ready to serve.

    Evergreendishesdev

    Dry Fruit Ladoo

    Dry fruit ladoo is tasty and healthy, ideal for the festive days ahead.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings: 10 balls
    Course: sweets
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 1 cup dates
    • 1/3 cup almond
    • 1/3 cup raisin
    • 1/3 cup desiccated coconut
    • 1 teaspoon poppy seed
    • 2 teaspoon ghee
    • 4 cardamom

    Method
     

    1. Dry roast the cashew for a minute.
    2. Similarly, roast the almonds
    3. Dry roast the poppy seed until they are golden in colour and give a good aroma. Dry roast the grated coconut for a minute, keep stirring, it will get burnt easily. 
    4. Remove the seeds of the dates. ( no need if using seedless) Grind the nuts coarsely along with cardamom. Grind the dates.8 
    5. Add ghee in a pan, add the nuts and saute for two minutes. Put the dates mixture and mix it well. Saute it for sometime, add the poppy seed and the roasted coconut. Allow it to cool, make balls of it. Dry fruit ladoo is ready to serve.

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    dry fruit ladoo
    dry fruit ladoo

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  • Corn and Peas Pulao / no onion garlic recipe

    Corn and Peas Pulao / no onion garlic recipe

    The festive cooking is sans onion and garlic. Usually masala bhat or lemon rice is made, but one can try this version of pulao, it’s easy to prepare and ideal for any celebrations that you have. It is a corn and peas pulao made without onion and garlic, it tastes awesome, a cucumber in yoghurt salad or some curry goes well with it. 

    corn and peas pulao

    corn and peas pulao
    corn and peas pulao

    Ingredients:

    • 1 cup basmati rice
    • 1/4 cup sweet corn kernels
    • 1/4 cup green pea
    • 1 tablespoon oil + 1 tablespoon ghee
    • 3 cloves
    • 3 cardamom
    • 1/2 inch cinnamon
    • 1/8 teaspoon shajeera
    • salt to taste
    • water for cooking

    To be ground to a paste:

    • 1/2 cup coriander leaves
    • 1/4 cup mint leaves
    • 2 green chilli
    • 1 inch ginger

    Method:

    • Wash the rice and soak in water.
    • If you are using frozen corn and peas, you need to thaw them and put them in water.
    • Grind the ingredients under ” to be ground to a paste”
    • Take oil and ghee mixture in a pressure pan. I prefer cooking this way, it tastes good and I am happy, I am not eating much ghee! Add the spices to it, cardamom, clove, shahjeera and cinnamon, after a few seconds, put the green peas and then the corn. Let cook for some time.
    • Put the paste into it, saute for a few seconds.
    • Add the soaked rice into it. Saute it.
    • Put water and salt, give a stir.
    • Close the lid with the whistle. Turn off after one whistle.
    • Once the pressure is released, remove the lid and gently mix it with a spatula. Serve with gravy or curd based salad.

    This is the third recipe that I have posted for #BM98 under the theme ” Festivals and Special Ocassions”. The other two were : Palkova and Til Poli / Sesame and Jaggery Flatbread

    Evergreendishesdev

    Corn and Peas Pulao

    Corn and Peas Pulao is an easy to make and fuss free recipe. It is a no onion garlic recipe, thus ideal during festive and celebrations also.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Resting time 15 minutes
    Total Time 25 minutes
    Servings: 4 people
    Course: lunch ideas, Main Course
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 1 cup basmati rice 1 cup =250 ml
    • 1/4 cup sweet corn kernels
    • 1/4 cup green pea
    • 1 + 1 tablespoon oil and ghee
    • 3 cloves
    • 3 cardamom
    • 1/2 inch cinnamon
    • 1/8 teaspoon shahjeera
    • salt
    • water for cooking
    To be ground into a paste
    • 1/2 cup coriander leaves
    • 1/4 cup mint leaves
    • 2 green chilli
    • 1 inch ginger

    Method
     

    1. Wash the rice and soak in water.If you are using frozen corn and peas, you need to thaw them and put them in water.
    2. Grind the ingredients under ” to be ground to a paste”
    3. Take oil and ghee mixture in a pressure pan. I prefer cooking this way, it tastes good and I am happy, I am not eating much ghee! Add the spices to it, cardamom, clove, shahjeera and cinnamon, after a few seconds, put the green peas and then the corn. 
    4. Let cook for some time.
    5. Put the paste into it, saute for a few seconds.Add the soaked rice into it. Saute it. Put water and salt, give a stir.
    6. Close the lid with the whistle. Turn off after one whistle. Once the pressure is released, remove the lid and gently mix it with a spatula. Serve with gravy or curd based salad.

    I am sending this post to #BM98 with the theme ” Festivals and Special Ocassions” 

    BMLogo Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#98

    If you have liked this post, do leave a comment, it really motivates me to write more. 

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    Pin it for later:

    corn and peas pulao
    corn and peas pulao

    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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  • Til Poli / Ellu Holige /Sesame Jaggery Flatbread

    Til Poli / Ellu Holige /Sesame Jaggery Flatbread

    Til Poli / Ellu Holige / Sesame Jaggery Flatbread is a traditional and popular sweet from North Karnataka. It is tasty, can be eaten by itself and stays good for a couple of days.

    The festival season calls for different sweet preparation. Various kind of stuffed sweet flatbread are made in South India and these make the festivities more enjoyable.

    White sesame seed and dry coconut are roasted and then pounded along with jaggery, it is stuffed to make a sweet, makes a tasty sweet that can be eaten by itself. Sesame is called as Ellu in Kannada and Til in Hindi and Marathi. Poli is the word used for  stuffed flatbread in Marathi.

    Til Poli is ideal to prepare during any celebrations. It can be stored for a couple of days and it can be eaten by itself.

    Til Poli / Ellu Holige / Sesame Jaggery Flatbread

    Til Poli / Ellu Holige / Sesame and Jaggery Flatbread

    Ingredients:

    For the dough:

    • 1 cup chiroti rawa
    • 1/4 cup maida
    • 1 tablespoon oil + 2 teaspoon
    • salt a pinch
    • turmeric powder a pinch
    • water

    For the stuffing:

    • 1 cup white sesame
    • 1/2 cup jaggery
    • 1/4 cup desiccated coconut
    • 2 cardamom

    Method:

    1. Take the semolina and maida in a bowl. Add salt and turmeric powder, give a mix. Put oil and rub it well with the dough. Use little water and knead to a dough, smear some oil, cover it with a thin cloth and keep it aside for 15 minutes.
    2. Dry roast the sesame seed until it is golden brown and gives a nice aroma. Lightly roast the desiccated coconut, once they cool down, grind with jaggery and cardamom, this is the filling.
    3. Take the dough, knead it again.
    4. Take a ball of the dough, roll it lightly. Take a ball of the filling and put it in centre and seal it well.
    5. Dust a light flour and gently roll it.
    6. Heat a skillet, put  it on the skillet. After a few seconds, turn it with the ladle and smear some oil on it.
    7. Roast on both the sides on a medium flame, golden spots should be visible.
    8. Put it aside and repeat for the rest of the dough.
    9. Til Poli / Ellu Holige  is ready to serve

     

    ellu holige
    Evergreendishesdev

    Til Poli / Ellu Holige / Sesame Jaggery Flatbread

    5 from 3 votes
    Til Poli / Ellu Holige is a sweet flatbread from Karnataka. It is tasty and ideal to prepare for any festivities.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings: 6 pieces
    Course: sweets
    Cuisine: karnataka, South Indian
    Ingredients Method Notes

    Ingredients
      

    For the dough : 1 cup = 150 ml
    • 1 cup semolina (chiroti rawa)
    • 1/4 cup maida
    • 1 tablespoon oil
    • 2 teaspoon oil ( on the dough)
    • turmeric powder a pinch
    • salt a pinch
    • water
    For the stuffing:
    • 1 cup white sesame
    • 1/4 cup desiccated coconut
    • 1/2 cup jaggery
    • 2 cardamom

    Method
     

    To make the dough
    1. Take the semolina and maida in a bowl. Add salt and turmeric powder, give a mix. Put oil and rub it well with the dough. Use little water and knead to a dough, smear some oil, cover it with a thin cloth and keep it aside for 15 minutes. 
    To make the filling:
    1. Dry roast the sesame seed until it is golden brown and gives a nice aroma. Lightly roast the desiccated coconut, once they cool down, grind with jaggery and cardamom. 
    To make the stuffed flat bread
    1. Take the dough, knead it again. Take a ball of the dough, roll it lightly. Take a ball of the filling and put it in centre and seal it well.Dust a light flour and gently roll it.Heat a skillet, put it on the skillet. After a few seconds, turn it with the ladle and smear some oil on it. Roast on both the sides on a medium flame, golden spots should be visible.Put it aside and repeat for the rest of the dough. 

    Notes

    • Increase the quantity to make more polis.

    Pin it for later:

    Til Poli/ Ellu Holige / sesame jaggery flatbread

    Sending this post to #BM98 with the theme “Festivals and Special Events”

    BMLogo

    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#98

    If you have liked this post, do share it further. The first post that I had posted for #BM98 was Palkova

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  • Palkova recipe | Palgova | 2 ingredient sweet

    Palkova recipe | Palgova | 2 ingredient sweet

    Jump to Recipe Print Recipe

    Palkova is a traditional Indian sweet made using whole fat milk. It is a creamy and melt in the mouth  sweet from the state of Tamilnadu.  It hails from the town of Srivilliputhur that has many milk factories. It is ideal to prepare during any festive occasions.

    This is a two ingredient sweet that will be relished by one and all. As the milking is continuously evaporated to form a thick mass, the milk needed is more. The quantity that this recipe yields seems to be sufficient for only four members, but that again depends on the consumption. Whole fat milk is simmered, constantly stirred, the fat collected is scraped and put into it, allowed to thicken and sweetened with sugar.

    Usually, no taste enhancers as cardamom powder or saffron is used here but you may add.

    A few other sweet recipes on the blog are Khaja, Chaler Payesh, Kul Kul,

    palkova
    palkova

    Palkova / Palgova recipe :

    Ingredients:

    • 1.5 litres Whole fat milk
    • 1/3 cup sugar ( a little less may be used)

    Method:

    1. In a thick bottom pan, add milk and keep it to boil on a low flame.
    2. In a few minutes, the milk will thicken.
    3. Let the milk simmer on a low flame, keep stirring in between.
    4. After 20 minutes, it becomes a creamy texture.
    5. Scrape the cream that gets to the edges of the pan and put it to boil.
    6. Let simmer on a low flame, the milk thickens, add sugar and give a stir. It melts and soon thickens.
    7. Remove in a bowl and serve.

    Take a tip:

    • Use a thick bottom pan, the milk may get burnt and give a bad smell.
    • The quantity of sugar may be adjusted as per taste.
    • Use whole fat milk.
    • I prefer not to add anything else to it. It tastes good by itself.
    • If refrigerated, it stays good for 4-5 days.

     

    –

    Evergreendishesdev

    Palkova / how to make palgova

    5 from 6 votes
    Palkova is a milk based sweet from Tamil nadu. It is creamy and  melt in the mouth, makes a festive sweet. 
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 45 minutes
    Total Time 50 minutes
    Course: sweets
    Cuisine: Indian, Tamil nadu
    Ingredients Method Notes

    Ingredients
      

    • 1.5 litre full fat milk
    • 1/3 cup sugar

    Method
     

    1. In a thick bottom pan, add milk and keep it to boil on a low flame.In a few minutes, the milk will thicken
    2. Let the milk simmer on a low flame, keep stirring in between.After 20 minutes, it becomes a creamy texture.
    3. Scrape the cream that gets to the edges of the pan and put it to boil. 
    4. Let simmer on a low flame, the milk thickens, add sugar and give a stir. It melts and soon thickens.Remove in a bowl and serve. 

    Notes

    • Use a thick bottom pan, the milk may get burnt and give a bad smell.
    • The quantity of sugar may be adjusted as per taste.
    • Use whole fat milk.
    • Cardamom powder and saffron may be added. I prefer not to add anything to it, tastes good by itself.
    • If refrigerated, it stays good for 4-5 days.

    I am sending this Palkova post to  #BM98 hosted by Srivalli with the theme “Cook for any festival or Special Day”. This is the first of the three day posts.

    BMLogo

    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#98

    If you have liked this post, do share it further. If you ever make it, take a picture and share it by tagging @foodiejayashree  on Instagram and @evergreendishes on Facebook.

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