Evergreendishes

Category: gluten free

  • Multi-millet Thalipeeth

    Multi-millet Thalipeeth

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    Multi-millet thalipeeth is a healthy twist to the usual one. Different flours are mixed to make a delectable flatbread. It is ideal to serve for breakfast, lunch or dinner.

    Thalipeeth is one of the popular recipes from South India. Different flours or at times, only rice flour is mixed with coconut  and spices. It is then  kneaded to a soft dough and  patted into a thin flatbread  on a sheet and roasted. It is crispy and tasty. With the increasing importance of millets, we are destined to add them in umpteen ways. We usually mix jowar flour along with rice flour and a little gram flour. But here, I had a packet of multi-millet flour and have used it.  Multi millet thalipeeth is a healthy twist to the usual one made with rice flour. It is ideal to serve for breakfast or lunch.

    Mixed millet flour is easily available in the super markets. Otherwise, you need to mix equal quantity of finger millet, foxtail millet, kodo millet, pearl millet and little millet along with a little quantity of amaranth. The seeds are usually washed, dried and then finely powdered.

    The other millet recipes that I have on blog are ragi dosa, ragi idli, bajra roti,

    multi millet thalipeeth served with a dollop of butter and chutney
    multi millet thalipeeth

    Ingredients:

    • 2 cups mixed millet flour                1 cup= 250ml
    • 1/3 cup rice flour
    • 1 tablespoon fresh coconut
    • 3 green chilli
    • 1/2 teaspoon cumin
    • 1 carrot grated
    • 2 onion
    • 1/2 cup fenugreek leaves (fresh)
    • salt
    • water
    • oil for greasing

    Method:

    1. Grate carrot, cut onion into pieces. Cut and wash the fenugreek leaves.
    2. Grind coconut, green chilli and cumin to a paste.
    3. In a wide bowl, add the multi-millet flour and rice flour. Put the grated carrot, onion, methi leaves, ground paste, salt and mix them together.
    4. Put water little at a time and mix to a dough. The dough is softer than the chapathi dough.
    5. Take parchment paper, grease with a little oil. Take a lemon sized ball and pat it slowly with the tip of the fingers to a circle. Spread it slowly into a thin roti
    6. Heat a skillet. Put it on the skillet and allow to cook. Once, it is slightly cooked, the parchment paper can be removed.
    7. Flip to the other side and allow to cook for sometime.
    8. Once it is done, serve hot with coconut chutney.

    Take a tip:

    • Increase the quantity of chilli, if you want it spicy.
    • Adding of fenugreek leaves is optional. It gives a good taste but must be added in small quantity.
    • Instead of fenugreek leaves, use fresh coriander leaves.
    • Quantity of rice flour used may be increased to half a cup.
    • If you do not have multi-millet flour, take jowar flour and mix it with rice flour. A little gram flour may be added to it.
    multi millet thalipeeth served with a dollop of butter and chutney
    Jayashree

    Multi millet Thalipeeth

    Multi-millet thalipeeth is tasty and ideal as breakfast or lunch menu. It is usually served hot with cocnut chutney.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 45 minutes
    Total Time 1 hour
    Servings: 12 thalipeeth
    Course: Breakfast, brunch, lunch
    Cuisine: Indian, karnataka
    Ingredients Equipment Method Notes

    Ingredients
      

    • 2 cups mixed millet flour
    • 1/3 cup rice flour
    • 1 tablespoon fresh coconut
    • 3 green chilli
    • 1/2 teaspoon cumin
    • 1 carrot grated
    • 2 onion
    • 1/2 cup fresh methi leaves
    • salt
    • water for mixing
    • oil while making thalipeeth

    Equipment

    • skillet
    • parchment paper
    • wide bowl
    • small bowl
    • wide plate

    Method
     

    1. Grate carrot, cut onion into pieces. Cut and wash the fenugreek leaves.
    2. Grind coconut, green chilli and cumin to a paste.
    3. In a wide bowl, add the multi-millet flour and rice flour. Put the grated carrot, onion, methi leaves, ground paste, salt and mix them together.
    4. Put water little at a time and mix to a dough. The dough is softer than the chapathi dough.
    5. Take parchment paper, grease with a little oil. Take a lemon sized ball and pat it slowly with the tip of the fingers to a circle. Spread it slowly into a thin roti
    6. Heat a skillet. Put it on the skillet and allow to cook. Once, it is slightly cooked, the parchment paper can be removed.
    7. Flip to the other side and allow to cook for sometime.
    8. Once it is done, serve hot with coconut chutney.
    9. Take a tip:
    10. Increase the quantity of green chilli if you need it more spicy.
    11. Fenugreek leaves is optional, it gives a good taste. One can use fresh coriander leaves too.
    12. Quantity of rice flour may be increased to half a cup.

    Notes

    ncrease the quantity of chilli, if you want it spicy.
    Adding of fenugreek leaves is optional. It gives a good taste but must be added in small quantity.
    Instead of fenugreek leaves, use fresh coriander leaves.

    Pin Multi Millet Thalipeeth to a Healthy Recipes Board on Pinterest:

    Multi millet thalipeeth served with a dollop of butter and green chutney.
    Multi millet thalipeeth

    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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  • Millet Pulao / Foxtail millet Pulao

    Millet Pulao / Foxtail millet Pulao

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    Millet Pulao / Foxtail millet pulao is healthy, filling and tasty. It is ideal to serve for lunch or dinner.

    Foxtail millet is widely used in India and Asian countries. It is known as Navane in Kannada, korralu  or korra in Telugu, Kangni in Hindi, kang in Gujarati and Marathi,  Kaon Dana in Bengali and Kavalai in Tamil.

    It is an annual grass with slim and vertical leaves.The small seeds are covered with a thin, papery hull. It is removed by threshing. This is the highest grown millet in Asia and second widely used.

    Millets are ideal for all those who are conscious about their eating habits, it keeps a check on the weight.  It is diabetic friendly as it helps to regulate blood sugar levels. It is gluten-free. It is also good against heart ailments.

    Since I am using millets regularly, here is a millets pulao recipe that you can make for lunch or dinner. It is vegan and gluten-free.

    millet pulao / foxtail millet pulao
    Foxtail millet pulao is healthy and tasty.

    Children are used to eating the regular food, including millets required me to change it into something spicy for lunch, so I thought of making pulao with it.

    Ingredients:

    measurement used : 1 cup =150 ml

    • 1 cup foxtail millet
    • 1/2 cup mixed vegetable
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 1 bay leaf
    • 2 cardamom
    • 3 clove
    • 1/2 teaspoon ginger garlic paste
    • salt
    • 1/2 teaspoon chilli powder
    • 3 cup water

    Method:

    1. Clean, wash and soak the millet for half an hour.
    2. Chop and cut the vegetables.
    3. Take oil in a pan, add cumin, as it splutters, put the spices. Then put onion to it. Saute it for sometime. Add ginger-garlic paste to it and contiue to saute for sometime. The raw smell should go.
    4. Now, add the veggies to it. Mix them together.
    5. After sometime, put the soaked millet to it.
    6. Add water, chilli powder and salt to it. Stir it. Let it cook on a medium flame.
    7. Keep it covered for ten minutes.
    8. Serve with any curry or yoghurt based salad.
    millet pulao / foxtail millet pulao

    Millet Pulao / Foxtail Millet Pulao

    5 from 6 votes
    Millet Pulao is filling, packed with nutrients and tasty.
    Print Recipe Pin Recipe
    Course: dinner, lunch
    Cuisine: karnataka, South Indian
    Ingredients Method

    Ingredients
      

    • 1 cup foxtail millet
    • 1/2 cup mixed vegetable
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 1 bay leaf
    • 2 cardamom
    • 3 clove
    • 1/2 teaspoon ginger garlic paste
    • salt
    • 1/2 tsp chilli powder
    • 3 cup water

    Method
     

    1. Clean, wash and soak the millet for half an hour.
    2. Chop and cut the vegetables.
    3. Take oil in a pan, add cumin, as it splutters, put the spices. Then put onion to it. Saute it for sometime. Add ginger-garlic paste to it and contiue to saute for sometime. The raw smell should go.
    4. Now, add the veggies to it. Mix them together.
    5. After sometime, put the soaked millet to it.
    6. Add water and salt to it. Stir it. Let it cook on a medium, flame.
    7. Keep it covered for sometime.
    8. Serve with any curry or yoghurt based salad.

    Narmadha makes a foxtail sweet porridge ideal for children.Priya makes a sweet dish with this   Thinal Sarkarai Pongal while Kalyani, makes a spicy version Thinai Khara Pongal.

    Pin it for later :

    Millet pulao / Foxtail Millet Pulao is filling, packed with nutrients and tasty. It is ideal to serve for lunch or dinner.
    Millet Pulao / Foxtail Millet Pulao

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

  • Instant ragi dosa | Ragi dosa recipe | Finger millet dosa

    Instant ragi dosa | Ragi dosa recipe | Finger millet dosa

    (Disclosure : As an Amazon Associate, I will get a small commission for qualifying purchases without no addition cost to you.)

    Jump to Recipe Print Recipe

    Instant ragi dosa is tasty, healthy, easy to make  and ideal to serve either for breakfast or as a snack. It is vegan and gluten-free.

    Millets are the new age food. Many people are now aware of the benefits and including them regularly in their diet.

    What is a millet ?

    Millet is a small cereal that belongs to the grass family, Poaceae. It was first grown in Africa, soon spread to Asia. Different varieties of millets are grown in the world.

    What are the benefits of millet?

    Millet is rich in nutrients. It is rich in dietary fibre and contains minerals as calcium, magnesium, phosphorous, selenium as well as  vitamins like folate,  pantothenic acid,  riboflavin, Vitamin B6, C, E and K. The high fibre content found in it helps to reduce bad  cholesterol (LDL) while boosting good cholesterol(HDL). The phosphorous content helps the body to repair itself and also in the formation of cells. The iron and folate helps prevent anaemia  by maintaining adequate hemoglobin levels. The millets are usually prepared from the whole meal, the nutrients are retained in the food that is consumed.

    What are the different kind of millet ?

    The different type of millets are jowar, foxtail millet, finger millet, pearl millet, barnyard millet, kodo millet, little millet, proso millet.

    What is finger millet ?

    Finger millet or Ragi as it is commonly known as, is an important cop grown and consumed in India. It is rich in minerals, calcium, dietary fibre and anti-oxidants. Ragi mudde is the staple food of many people. It is also used in making sweets and other dishes. I regularly make Ragi Idli and Ragi Thalipeeth.

     

    Instant Ragi Dosa
    Instant Ragi Dosa

    What goes in the instant Ragi Dosa?

     

    • Ragi flour : Ragi flour is the main ingredient to make ragi dosa. Use good and fresh ragi flour. A flour which does not smell good is not worth wasting any time.
    • salt to taste
    • Onion: Chop it finely. I love to use vegetable cutter, it is so handy and useful to chop onion. No tears, no mess.
    • Coriander : Use fresh coriander
    • Water as needed to make the batter. Once you mix the batter, keep it aside for ten minutes.
    • oil to drizzle
    • Green chillies may be added.
    • Cumin may be added.

    Are there any variation to this ragi dosa ?

    Add half a cup of rice flour and mix it to a dosa batter consistency. Make it like the usual dosa.

    About the event:

    In the month of April, the theme at Shhhhh Secretly Cooking Challenge is Millets, it was suggested by Aruna Saras Chandra, a wonderful blogger at Vasus Veg Kitchen. I liked her bread gulab jamun, it is a quick-fix sweet that you can make. I love cooking with millets and jumped the bandwagon. My partner was Narmadha from Nams Corner, she gave me oil and coriander as the secret ingredients and I decided to make this Instant Ragi Dosa. I gave her salt and sugar and the outcome is the delicious Foxtail Millet Sweet Pongal, 

    Instant Ragi Dosa comes as a rescue, you can make it easily and it is a straight forward recipe.

    Instant Ragi Dosa

    Instant Ragi Dosa / Finger Millet Dosa

    Instant ragi dosa is crispy, tasty and easy to make. It is vegan and gluten-free.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Resting time 10 minutes
    Course: Breakfast
    Cuisine: South Indian
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 cup ragi flour
    • 1 onion
    • 1 tbsp coriander
    • salt to taste
    • water as required
    • oil to drizzle

    Equipment

    • skillet
    • turner
    • ladle
    • big bowl
    • small bowl
    • small spoon
    • serving plate

    Method
     

    1. Chop the onion finely.
    2. Wash and cut the coriander.
    3. Take ragi flour in a bowl.
    4. Add salt, chopped onion, coriander to it. Mix them.
    5. Add water and mix the batter without any lumps. Let the consistency be thin as rawa dosa batter.
    6. Keep it aside for ten minutes.
    7. Heat a skillet. Take a ladleful of batter and pour it from outside to inside like a rawa dosa.
    8. Drizzle oil, let it cook for sometime.
    9. Once the dosa is done, you can easily remove it, the edges come off.
    10. Fold it and serve immediately.

    Notes

    Green chillies may be added.
    Cumin may be added.
    Adding of onion is optional. 
    Keep the batter aside for ten minutes. 
    Instant ragi dosa is tasty, healthy, easy to make  and ideal to serve either for breakfast or as a snack. It is vegan and gluten-free.
    Instant Ragi Dosa | Finger Millet Dosa

    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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    (Disclosure : As an Amazon Associate, I will get a small commission for qualifying purchases without no addition cost to you.)

     

  • Aloo Bharta / Oriya style potato mash

    Aloo Bharta / Oriya style potato mash

    Aloo Bharta or Potato Mash of Oriya cuisine is a simple yet flavoursome accompaniment to any meal. It is mainly used with rice but pairs well with chapati too.

    A little about the Oriya cuisine:

    The cuisine of Orissa is different from the other states, it has a distinctive style of cooking and it is mostly followed in all the traditional recipes. Panch phoran is an essential spice mix in their cooking, it is a blend of five spices namely cumin, mustard, fenugreek, aniseed and kalonji. The food is less spicy and mustard oil is used in some of their dishes.

    Most of the people are non-vegetarian and fish forms an integral part of their traditional cuisine. Rice is the staple food of this region.

    Today, I am sharing another potato recipe here, it is called as Aloo Bharta or Potato mash. It is mainly used with rice. Priya Sateesh of Priyas Menu gave me potato and mustard as the two secret ingredients and I prepared this dish. Yes, you guessed it right, it’s time for the monthly challenge at Shhhh Cooking Secretly Challenge group and we have entered the state of Orissa now.

    Potato Mash can be used :

    • dosa
    • chapati
    • rice
    • puri
    • as a filling for bread

    Aloo Bharta / Potato Mash 

    Ingredients: 

    • 4 potato boiled
    • 1 teaspoon mustard seed
    • 3 dry red chilly broken
    • 1 onion
    • 1 green chilly chopped
    • 1 tablespoon mustard oil
    • salt to taste

    Method: 

    1. Pressure cook the potatoes.
    2. Cut the onion finely.
    3. Once the pressure releases, peel the potatoes and mash them.
    4. Take oil in a pan, add mustard seed, as they crackle put the onion and saute for sometime. Let it turn translucent.
    5. Put the red chilly and green chilly to it, stir, after a few seconds put the mashed potato and salt. Mix well.
    6. Serve hot aloo bharta with phulka or chapati.

    Pin it for later:

    Aloo Bharta / Potato Mash
    Aloo Bharta / Potato Mash

    Aloo Bharta/ Potato Mash

    Aloo Bharta is a simple yet flavoursome side dish from Oriya cuisine. It pairs well with hot steamed rice.
    Print Recipe
    Prep Time 5 minutes
    Cook Time 10 minutes
    Resting time ( pressure release) 10 minutes
    Total Time 25 minutes
    Course: Side Dish
    Cuisine: oriya
    Ingredients Method

    Ingredients
      

    • 4 potato boiled
    • 1 teaspoon mustard seed
    • 3 dry red chilly broken
    • 1 onion
    • 1 green chilly chopped
    • 1 tablespoon mustard oil
    • salt to taste

    Method
     

    1. Pressure cook the potatoes.
    2. Cut the onion finely.
    3. Once the pressure releases, peel the potatoes and mash them.
    4. Take oil in a pan, add mustard seed, as they crackle put the onion and saute for sometime. Let it turn translucent.
    5. Put the red chilly and green chilly to it, stir, after a few seconds put the mashed potato and salt. Mix well.
    6. Serve hot aloo bharta with phulka or chapati.


    A few other potato recipes that I commonly make at home for lunch are Alu Matar, Raswali Aloo, Aloo Jeera

    If you have liked this post, do leave a comment. I will be glad to hear from you. If you ever make this dish, take a picture and share it on Instagram by tagging @foodiejayashree or on Facebook by tagging @evergreendishes.

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  • How to make jowar dosa

    How to make jowar dosa

    Jowar dosa | healthy recipe | south indian cooking || breakfast recipe

    Jowar dosa is a healthy twist to the usual one. It is tasty and can be made both crispy and soft. Serve it with chutney and potato sabzi for a good breakfast. Jowar is the Indian name for Sorghum. It is also known as Indian millet, Great millet, Durra and milo. In India, the other names by which it is known are jola, chholam or jonna.

    Dosa is one of the favourites of South Indian. A dosa batter in the refrigerator really saves our day ! It is on the weekly menu, and not to mention the many variety that they prepare. Rice is one of the essential ingredients in it, but now different versions are being made. We are more conscious of what we consume, thus dosa with millets has made their way in most kitchens.

    Jowar dosa is a healthy twist to the regular one and I am loving it. The taste is not similar but I can vouch that there is not much difference too. Infact, we are loving this variety of millets dosa. It is ideal for breakfast, evening snack or dinner. It is vegan and glutenfree.

    What are millets? 

    Millets are coarse grains and a repository of high fibre, protein, mineral and vitamins. They are widely grown as cereal crops for fodder and human food. Some millets are fox tail, sorghum, pearl millet, little millet, proso millet and barnyard millet. 

    Can one make the same quantity of batter as the regular dosa?

    I prefer not to make as the taste varies once the batter gets sour. The regular dosa tastes good.It is better to make these in lesser quantity as for a single use. 

    A few other dosa variety that I often prepare Neer Dosa, Rava Dosa,

    You can pair them with coconut chutney, green chutney or  Red Onion chutney 

    Jowar dosa
    Jowar dosa

    Here whole grains of jowar are used, they need to be soaked for a longer time. It is advisable to soak before you go to bed at night, but the urad dal, soak it for two hours only. Grind them to a batter and allow to ferment. Thus, pre-planning is essential.

    Make a small quantity and preferably finish the batter on the same day. If it remains, finish it the next day, I am doubtful how good it tastes as the usual dosa batter that we use.

    Since millet is used here, unlike the regular dosa, these need to be cooked on both sides.

    Jowar Dosa

    Ingredients:                       

     (Measurement used 1 cup = 150 ml)

    • 1 cup jowar
    • 1 cup rice
    • 1 cup urad dal
    • 1 teaspoon fenugreek
    • water for soaking
    • salt
    • oil for roasting

    Method:

    1. Wash and soak the jowar in water for six to eight hours.
    2. Soak rice separately with methi in it.
    3. Soak urad dal for two hours.
    4. Grind the jowar at first, add rice to it later and let them blend.
    5. After sometime, put urad dal to it. Put some water to the batter if needed. I preferably use the soaked water.
    6. Grind all of them to a smooth batter.
    7. Remove the batter in a wide bowl.
    8. Allow it to ferment for seven to eight hours.
    9. Add salt to the batter, mix it.
    10. Take some batter in another bowl.
    11. Heat a skillet.
    12. Take a spoonful of batter, pour it on the skillet and spread it inside out. A thin crepe can be made.
    13. Drizzle oil, once it roasted, turn it to the other side.
    14. Serve hot with chutney. Potato sabzi too tastes good.
    making of jowar dosa
    making of jowar dosa

    Pin it for later: 

    Jowar dosa
    Jowar dosa

     

    Jowar dosa
    Evergreendishesdev

    Jowar Dosa

    Jowar dosa is tasty and healthy twist to the usual dosa. It can be served for breakfast, lunch, evening snack or dinner. 
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Fermentation time 6 hours
    Total Time 45 minutes
    Servings: 20 dosas
    Course: Breakfast, evening snacks, glutenfree
    Cuisine: karnataka, south india
    Ingredients Method Notes

    Ingredients
      

    • 1 cup jowar 1 cup = 150 ml
    • 1 cup raw rice
    • 1 cup urad dal
    • 1 teaspoon methi
    • water for grinding
    • salt
    • oil for roasting

    Method
     

    1. Wash and soak the jowar in water for eight hours.
    2. Soak rice separately with methi in it.
    3. Soak urad dal for two hours.
    4. While grinding, at first, put only the jowar in the machine. After sometime, put rice. Add some water. Then later, add urad dal. Grind all of them together to a smooth batter. 
    5. Remove the batter in a big bowl, allow to ferment for six to eight hours.
    6. Add salt to it.
    7. Mix the batter and take some in a small bowl. Heat a skillet, pour a ladle full of batter and spread it inside out to a thin crepe. Drizzle some oil.
    8. Allow to cook. Flip it to the other side. After two minutes, remove and serve.

    Notes

    • Make a small quantity of batter and finish it within a day or two. 

    This post is part of the theme #TimeForDoasatHW at Healthy Wellthy Cuisines group. Here are the other dosa varieties by co-bloggers

    If you have liked this post, do share it further.  Do pin it for future reference.

    If you ever make this recipe, do take a picture and tag me @foodiejayashree on Instagram, I will be glad to see your creation.

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  • Homemade Muesli Bars with Zerobeli

    Homemade Muesli Bars with Zerobeli

    Muesli is a healthy snack for breakfast. It is easy to serve and a good option for busy days. Zerobeli Mueseli is tasty, crunchy and filled with nuts in it. I made muesli bars that were tasty and just awesome.  (more…)

  • Review of Zerobeli Oats and Ladoo Recipe

    Review of Zerobeli Oats and Ladoo Recipe

    Breakfast is the most important meal of the day. Start the day with a bowl of oats porridge, it keeps you energised for a long time.

    Recently, I was sent two packets of cereals labelled Zerobeli by Georgia Foods Company to review the products.  Zerobeli Oats is high fiber and protein rich, thus it helps to keep hunger pangs away for a longer time. One feels energized for long hours. It may help in reducing weight.

    Today,  I had Oats porridge  made with Zerobeli for breakfast. It was tasty and cooked so fast.  One needs no additional topping of nuts as it tastes good by itself. Next, shall try making the overnight oats, it is even more simpler, just mix oats in milk with any sweetener of your choice and refrigerate overnight, top with some fruits and it’s ready.

    Many different kind of dishes can be prepared using Zerobeli Oats. I made Oats ladoo and it was yummy. It is ideal to use in the mornings for breakfast or as a mid-day snack. Children are fussy eaters and should be given such healthy food.

    oats ladoo with zerobeli
    oats ladoo with zerobeli

    I had prepared Oats Dhokla too and it was super soft. It’s wonderful to replace our intake with oats in it. A healthy lifestyle begins with what we eat and Zerobeli is the ideal way to start with.  They have other cereal breakfast options too. It is available in outlets around Delhi but one can order online on their website.

    We are happy with the product and will be purchasing the same in the near future.

    Today, I am sharing the recipe of Oats Ladoo. I have tried to keep it healthy, it’s easy to make and can be made in fifteen minutes.

    Oats Ladoo

    Ingredients:
    • 1 cup Zerobeli oats
    • 1 cup peanuts
    • 1 cup white sesame
    • 1 cup desiccated coconut
    • 1 cup jaggery grated
    • 8 dates pitted
    • 1/4 teaspoon cardamom powder
    Method:
    1. Roast the peanuts on a low flame, put it aside on a plate.
    2. Roast the sesame, you get a good aroma and they slightly crackle.
    3. Roast the desiccated coconut, put it aside.
    4. Dry roast the oats for a minute.
    5. Cut the dates, remove the seeds and put them on it.
    6. Grind all ingredients together.
    7. Remove it in a bowl, make them into balls.
    8. Healthy oats ladoo are ready to serve.

     

    Oats ladoo
    Oats ladoo

    oats ladoo
    oats ladoo

    oats ladoo
    Evergreendishesdev

    Oats Ladoo

    Oats ladoo is a healthy snack to kick start the day.  Give it to adults or children, they are sure to like it. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course: Breakfast, midday snack, snack in the jar
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 1 cup oats
    • 1 cup peanuts
    • 1 cup white sesame
    • 1 cup desiccated coconut
    • 1 cup jaggery grated
    • 8 dates pitted
    • 1/4 teaspoon cardamom powder

    Method
     

    1. Roast the peanuts, they should be crunchy and light brown in colour.
    2. Roast the sesame for two minutes, you get a good aroma.
    3. Roast the desiccated coconut for a minute. 
    4. Roast the oats for a minute.
    5. Cut the dates, deseed and put them over the ingredients.
    6. Grind all ingredients together.
    7. Remove in a wide bowl.
    8. Make balls of it. Oats ladoo are ready to serve. 

    Disclaimer:  I was sent two packets of Zerobeli cereals by Georgia Food Company  to review and use the product, but no monetary benefits were given. All views mentioned here are my own and written by myself. 

    If you have liked this post, do share it further. Stay tuned for more interesting recipes.

     

  • Pomegranate Chaat

    Pomegranate Chaat

    Pomegranate chaat is a tasty and healthy snack to binge in the evenings. It is a healthy twist to the usual chaats that we relish. It is a  simple yet tasty enough to fulfil the cravings. (more…)

  • Mixed Vegetable Salad | healthy eating

    Mixed Vegetable Salad | healthy eating

    Mixed Vegetable salad is a tasty and refreshing salad. It is ideal as a snack or as an accompaniment with any meal.

    Today, salads form an important part of our diet more so than ever. We are more mindful of what we eat, though cannot cut down at all times. The alarming rise of death rates, obesity and risk to life style diseases are some of the factors that have made us to change for good.

    Salads are highly nutritious and less in calories. They are filling and tasty. Here is one such salad that I love to binge on.

    mixed vegetable salad
    mixed vegetable salad

    Mixed Vegetable salad

    Ingredients:

    • 4 cucumber
    • 1 onion
    • 1 tomato
    • 1 capsicum
    • 1 cup sweet corn kernels

    For the seasoning:

    • 2 teaspoon olive oil
    • 1/2 teaspoon pepper powder
    • 1 teaspoon lemon juice
    • salt to taste

    Method:

    • Wash all the vegetables (except the onions).
    • Cut the cucumber into small pieces.
    • Dice the tomato and capsicum into small cubes.
    • Cut the onion finely.
    • Put the corn kernels in hot water for sometime, drain the water and put in a colander after sometime.
    • Mix all the veggies in a bowl.
    • Mix the pepper powder and salt in lemon juice. Add olive oil to it. Mix and pour it over the salad.
    • Chill and serve.

    Take a tip:

    • You can add carrots, I have not added here.
    • Add walnuts and raisins if you are giving it to children.

    A few of my other salad recipes Watermelon and cucumber salad Kidney bean salad Two way crunchy salad  Exotic Spinach Salad

     

    mixed vegetable salad
    mixed vegetable salad

    mixed vegetable salad
    Evergreendishesdev

    Mixed Vegetable Salad

    Mixed vegetable salad is a refreshing and healthy salad. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Servings: 4 people
    Course: Salad
    Cuisine: international
    Ingredients Method Notes

    Ingredients
      

    • 4 cucumber
    • 1 onion
    • 1 red tomato
    • 1 capsicum
    • 1 bowl sweet corn kernels
    For seasoning
    • 2 teaspoon olive oil
    • 1/2 teaspoon pepper powder
    • 1 teaspoon lemon juice
    • salt to taste

    Method
     

    1. Wash the veggies (except onion) and pat dry.
    2. Cut onions finely.
    3. Cut cucumber into small pieces.
    4. Dice the tomato and capsicum.
    5. Put the sweet corn kernels in hot water for sometime. Drain and put in a colander.
    6. Mix all the veggies together.
    7. Mix the lemon juice, pepper powder, salt and olive oil.
    8. Put the seasoning over the salad. Chill and serve.

    Notes

    If you are using fresh corn, you need to boil them. I have used frozen corn kernels.

     

    Salad recipes from co-bloggers :

    Grilled Corn Nectarine salad  Chickpea with fruit and nutsalad  Grilled paneer salad with honey viniagerette  Fruit and Veggie Pasta Salad Cold Noodle salad

    If you have liked this post, do share it further. Appreciate all your comments, it really motivates me to write more. Follow evergreendishes on all other social media.

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  • Hayagreeva maddi/ traditional sweet of chana dal

    Hayagreeva maddi/ traditional sweet of chana dal

    Hayagreeva Maddi is a traditional sweet dish from Karnataka. Bengal gram is perfectly cooked and simmered in jaggery along with desiccated coconut and nuts. It makes a delectable sweet.

    As we enter the new year 2016, I start my posts here on a sweet note. Here is a traditional sweet dish from the state of Karnataka. This is widely prepared during festivals in Mysore, Hayagreeva maddi, popularly  known as hayagreeva, is made of boiled chana dal in syrup of jaggery, garnished with grated coconut, cardamom  and nuts.

    Sweets are usually made during festivities. Some sweets like Hayagreeva maddi are ideal to serve for lunch. This is an easy to prepare dish, which does not need elaborate preparation and all ingredients are easily available at home.

    Chana dal or bengal gram needs longer time to quickthan other lentils. Hence, I prefer to soak it for half an hour, before cooking in the pressure cooker. It is necessary that the lentil is well cooked before proceeding further to step 3 in the recipe.

    Before I proceed to the recipe, I wish you all  a very Happy New Year again !

     

    My other traditional sweet dishes

    hayagreeva maddi
    hayagreeva maddi

    Hayagreeva Maddi Recipe

    Ingredients :

    • 1 cup Chana dal
    • 1.25 cup jaggery grated
    • 2 tablespoon ghee
    • 1/2 cup desiccated coconut
    • 1/4 teaspoon cardamom powder
    • 8 cashew nut
    • 3 cup water

    Method :

    • Wash and soak chana dal in water for half an hour.
    • Pressure cook the chana dal  with three glass of water. Add a little ghee to it.
    • Drain the water of the dal. It can be used in other dishes. Put the cooked dal in a pan and heat it on a low flame.
    • Ensure that the cooked lentil is extremly soft. It will not get cooked after the addition of jaggery.
    • Add the jaggery  and ghee.and simmer on a low flame for five to ten minutes.
    • Add dessicated coconut.
    • Finally, garnish with roasted nuts and cardamom powder.
    • Hayagreeva maddi is ready to serve.

    Take a tip:

    • The consistency should neither be too thick or thin.
    • It is essential for the lentil to be well cooked. Otherwise, you children may suffer stomach disorders.
    • The quantity of jaggery may be increased or decreased.
    • Check the cooked lentil by pressing between fingers.

    Evergreendishesdev

    Hayagreeva Maddi

    5 from 2 votes
    Hayagreeva Maddi is a traditional sweet dish from Karnataka. Bengal gram is perfectly cooked and simmered with desiccated coconut and jaggery to make a delectable sweet.
    Print Recipe
    Prep Time 45 minutes
    Cook Time 30 minutes
    Total Time 1 hour 15 minutes
    Course: festive cooking, lunch, traditiional sweets
    Cuisine: karnataka
    Ingredients Method Notes

    Ingredients
      

    • 1 cup Chana dal
    • 1.25 cup jaggery grated
    • 2 tablespoon ghee
    • 1/2 cup desiccated coconut
    • 1/4 teaspoon cardamom powder
    • 8 cashew nut
    • 3 cup water

    Method
     

    1. Wash and soak chana dal in water for half an hour.
    2. Pressure cook the chana dal  with three glass of water. Add a little ghee to it.
    3. Drain the water present in the dal. It can be used in other dishes. Put the cooked dal in a pan and heat it on a low flame.
    4. Ensure that the cooked lentil is extremely soft. It will not get cooked after the addition of jaggery.
    5. Add the jaggery  and ghee.and simmer on a low flame for five to ten minutes.
    6. Add desiccated coconut.
    7. Finally, garnish with roasted nuts and cardamom powder.
    8. Hayagreeva Maddi is ready to serve.

    Notes

    The consistency should neither be too thick or thin.
    It is essential for the lentil to be well cooked. Check by pressing between fingers. If it is undercooked, put it again itn the pressure cooker.
    The quantity of jaggery may be increased or decreased.

    hayagreeva maddi
    Hayagrreeva Maddi

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