Evergreendishes

Category: Kids favourites

  • Krackjack Sev Puri / Fun Activity

    Krackjack Sev Puri / Fun Activity

    Krackjack Sev Puri is a fun activity for kids. With a couple of holidays around, children are soon bored. Get them to do this snack, they will enjoy doing and relishing it.

    Krackjack biscuits are product of Parle. I have used the salted crackers here.

    Since I have put it as a fun activity for kids, I would like to inform that children under five years cannot do this. Kids over five need to have all vegetables boiled and cut. Do not allow the children to use sharp instruments without adult supervision.

    The author is not responsible for any accidents happened thereafter.

     

    krackjack sev puri
    krackjack sev puri

    Krackjack Sev Puri

    Ingredients:
    • 15 salted biscuits
    • 2 boiled potatoes
    • 1 onion finely cut
    • 1/2 teaspoon chilly powder
    • 1/2 teaspoon chat masala
    • 1 teaspoon tomato ketchup
    • 1 tomato finely cut
    • 1/4 cup small sev
    Method:
    1. Take the boiled potato, mash it, add onion and all other ingredients ( except sev and tomato) to it. Mix well. Keep it aside.
    2. Arrange the krackjack biscuits in two plates, take some potato mixture, flatten it between palms, put it on one biscuit, repeat for the others.
    3. Top with tomato piece and sev. Serve immediately.

     

    Other easy recipes for kids to get involved: Choco Marie,

    krackjack sev puri
    Evergreendishesdev

    Krackjack Sev Puri

    Krackjack sev puri is a quick snack to make with salted crackers. Arranging and topping makes a fun activity for children during holidays. 
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Total Time 15 minutes
    Servings: 2 people
    Course: chats, evening snacks, kids favourite
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 15 salted biscuits
    • 2 boiled potatoes
    • 1 onion finely cut
    • 1/2 teaspoon chilly powder
    • 1/2 teaspoon chat masala
    • 1 teaspoon tomato ketchup
    • 1 tomato finely cut
    • 1/4 cup small sev

    Method
     

    1. Take the boiled potato, mash it, add onion and all other ingredients ( except sev and tomato) to it. Mix well. Keep it aside.
    2. Arrange the krackjack biscuits in two plates, take some potato mixture, flatten it between palms, put it on one biscuit, repeat for the others.
    3. Top with tomato piece and sev. Serve immediately.

    Notes

    • Give chopped and boiled vegetables for small children. 
    • It is risky to allow children to chop veggies by themself. 

     

    If you ever make this, do share your creation with us. Tag @foodiejayashree on Instagram or @evergreendishes on Twitter.

    Do leave a comment below, it motivates me to write more.

    Follow evergreendishes on  social media : Facebook, Twitter, Pinterest, Instagram, G+

    Subscribe to get a book of handy hints for free!

  • Quick Open Sandwich

    Quick Open Sandwich

    This  open sandwich is tasty and easy to prepare. The topping can be made ahead, ideal as evening snack or for a light dinner. (more…)

  • 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…)

  • Guest Post- Gaund ke Ladoo

    Guest Post- Gaund ke Ladoo

    Gaund ke ladoo is a tasty and healthy sweet, ideal to be stored as a snack in the jar during the winter season.  It is also known as Gond ke ladoo or Panjiri. This is a guest post from Sapana. (more…)

  • Guest Post Chocolate Streaked Mango Icecream

    Guest Post Chocolate Streaked Mango Icecream

    Mango Ice cream is a delightful dessert, best made with fresh alphanso mangoes. But, when chocolate and mango pair together, it’s truly exotic. Time for another guest post, and it’s Chocolate Streaked Mango Icecream. (more…)

  • Guest Post Series – Palak Paneer Wrap

    I am excited and happy as I start my guest post series on Evergreendishes. It’s been on my mind since a long time and did have many requests, but I was never ready then. Today, I have Palak Paneer Wrap by Sasmita. (more…)

  • Aloo Matar / Potato Pea Curry

    Aloo Matar / Potato Pea Curry

    Aloo matar/ potato pea curry  is a classic  North Indian accompaniment. Chunks of boiled potato and green peas are immersed and cooked in a delicious gravy laden with spices, it makes a tasty accompaniment with any Indian flat bread as roti, nan, chapathi or phulka.

    Potato is a versatile vegetable and easy to prepare. It helps to prepare tasty dishes that is loved by all.

    Aloo Matar can be served  during breakfast, lunch or dinner. It is ideal to pack in lunch box too. It is vegan and gluten free.

    My other North Indian curry on the blog

    Restaurant Style Veg Hariyali, Tuvar Lilva Masala Curry, Matar Paneer

    aloo matar potato pea curry
    aloo matar potato pea curry

    Aloo Matar, Potato Pea Curry

    Measurment used : 1 cup =200 ml

    Ingredients:

    • 4 potatoes boiled
    • 1 cup green peas
    • 2 onions
    • 3 tomatoes
    • 1 tablespoon melon seeds
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 1 teaspoon ginger garlic paste
    • 1/2 teaspoon turmeric powder
    • 2 teaspoon coriander powder
    • 3/4 teaspoon garam masala powder
    • 1 teaspoon chilly powder
    • salt to taste
    • 1/4 teaspoon kasuri methi ( dried fenugreek leaves)

    Method:

    1. Blanch the tomatoes.
    2. Soak the melon seeds in water.
    3. Peel the skin and cut into cubes.
    4. Make a puree of the tomatoes.
    5. Make a puree of the soaked melon seeds.
    6. Boil the green peas, if using frozen peas, put them in hot water.
    7. Take oil in a pan, add cumin, as it splutters, add onion to it.
    8. Saute it for sometime.
    9. Add the puree and continue to saute for three minutes. Add turmeric powder, garam masala and coriander powder to it. Let cook for sometime.
    10.  Put the melon paste to it.
    11. Add water accordingly to get the consistency of the gravy.
    12. Peel the skin of potatoes and cut into cubes. Put potato pieces and boiled peas to the gravy.
    13. Crush kasuri methi with fingers and sprinkle over it.
    14. Cook for three minutes.
    15. Serve with hot phulkas.

    Take a tip:

    • Having boiled potatoes in the refrigerator eases quicking.
    • Kasuri methi is readily available in the market. You can make it at home also. Take a bunch of fresh fresh fenugreek leaves, cut the stalk, wash the leaves by rinsing a couple of times in water and put it dry. After sometime, put the fenugreek leaves in a microwave safe bowl and mixcrowave for two or three minutes. Fresh kasuri methi is ready. You can also dry the leaves in sunlight.
    Aloo matar| Potato and peas curry
    Aloo Matar | Potato and peas curry
    Evergreendishesdev

    Aloo Matar Potato Pea Curry

    5 from 2 votes
    Aloo matar is a delicious north indian side dish served with any Indian flat bread as roti, nan or phulka.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings: 4 person
    Course: kids favourite, lunch box, lunch ideas, Main Course
    Cuisine: Indian, north indian
    Ingredients Method Notes

    Ingredients
      

    • 4 potato
    • 1 cup green peas 1 cup =200 ml
    • 2 onion finely cut
    • 3 tomato
    • 1 teaspoon ginger garlic paste
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 3/4 teaspoon garam masala powder
    • 1 teaspoon chilly powder
    • 2 teaspoon coriander powder
    • salt to taste
    • 1/2 teaspoon kasuri methi

    Method
     

    1. Boil potatoes in pressure cooker.
    2. Boil peas separately. If using frozen, do not boil for long. Soak melon seeds in hot water for fifteen minutes. 
    3. Blanch tomatoes and make a puree. Make paste of melon seeds. 
    4. Take oil in a pan, add cumin, as it splutters, put onion in it.  Saute for sometime, until it turns light pink in colour. Add ginger garlic paste and let cook for sometime.
    5. Add tomato puree, let cook for two minutes. Add turmeric powder, garam masala, coriander powder and salt to it. Let cook for sometime, add the melon paste and mix it well. 
    6. Adjust the consistency of the curry. 
    7. Peel the potatoes and cut them into cubes. Throw them into the curry along with green peas. Crush the kasur methi with finger and sprinkle over it.Let cook for sometime.
    8. Serve hot with phulkas.

    Notes

    • Having boiled potatoes eases cooking.

     

    Aloo matar Potato pea curry
    Aloo Matar Potato pea curry

    Pin it for later:

    Aloo Martar
    Aloo matar

    Subscribe to get all updates in your inbox. If you ever recreate this dish, do tag me @foodiejayashree on Instagram, i would love to see your creation.

    Follow evergreendsihes on Facebook and Pinterest

    Sending this to

    CookBlogshare

    Fiesta Friday

  • Strawberry Jam Recipe

    Strawberry Jam Recipe

    Jump to RecipePrint Recipe

    Strawberry Jam is tasty and makes a good spread with bread toast. Sharing a strawberry jam recipe which has only three ingredients and no added pectin.

    Home made jams are tasty and have no added preservative. With strawberries around, I wanted to make jam since a long time. The time did come at last, last week  for my Homemade Strawberry Jam.

    My weekly fruits are purchased on Sunday, thus the whole lot of fruits I separate, wash and keep them in the refrigerator. My sonny boy is not here these days and no one really eats this fruit. It is used as topping for desserts, thus I wash, dry and deep freeze them and use accordingly.

    Thus, the strawberries used here are frozen ones. I made the pulp, added sugar and kept aside for a couple hours.

    The benefits of strawberries I did write in my earlier post.

    How to store strawberries :

    Once you bring the strawberries, remove them from the plastic containers, they rot easily. Wash them, remove the stalks, put them in a colander for sometime. Pat dry and keep them in a bowl in the refrigerator. Strawberries are seasonal and available only for two months. To preserve for a longer time, put them in a freezer safe container and store in the deep freezer. Use as required.

    strawberry jam Strawberry Jam Recipe

    Ingredients:

    • 250 grams strawberry
    • 1 cup sugar (1 cup =125ml)
    • 2 teaspoon lemon juice

    Method:

    1. Keep three plates in the freezer.
    2. Wash the jar and allow it to dry. It is essential the jar is clean. You can also sterlize by putting in the hot water.
    3. Make puree of the frozen strawberry, add sugar and keep it aside for 3-4 hours. If you are using fresh strawberry, cut them, add sugar and keep it aside. Make the pulp later.
    4. Put the pulp in a pan and set it to boil. Keep stirring. In ten minutes it will be done. Add the lime juice and give a stir.
    5. To check if it is done, take a plate from the freezer and put a drop on. If it spreads, you need to cook it for some more time.
    6. Store in the bottle.

    strawberry pulp
    strawberry pulp

    Make the pulp of the strawberries.

    strawberry pulp with sugar
    sugar added

    Add sugar, mix and keep it aside for 3-4 hours.

    jam in the making
    jam in the making

    Put it in a pan and cook for ten minutes.

    testing
    testing

    Check if it is done.

    strawberry jam

                                                                                                                  Homemade strawberry jam is ready.

    The other strawberry recipes on the blog are :

    strawberry jam
    Evergreendishesdev

    Strawberry Jam

    Strawberry jam is a delicious spread that can be used with bread, toast, chapati or even with cookies. 
    Print Recipe Pin Recipe
    Prep Time 2 hours
    Cook Time 10 minutes
    Total Time 2 hours 10 minutes
    Servings: 4 servings
    Course: condiments, jam recipe, kids favourite
    Cuisine: international
    Ingredients Method

    Ingredients
      

    • 250 grams strawberry
    • 1 cup sugar
    • 2 teaspoon lemon juice

    Method
     

    1. Keep three plates in the freezer.
    2. Wash the jar and let it dry.
    3. Make pulp of the strawberry, add sugar and keep it aside for 3-4 hours. If you are using fresh strawberries, cut them, add sugar and keep it aside. Make the pulp later.
    4. Put the pulp in a thick pan and set it to boil. Keep stirring. It should be done in ten minutes. As it is being done, add lime juice to it. To test if it is done, put a drop of the pulp mixture in a plate, if it spreads, cook it for some more time. 
    5. Remove and store in the jar. 

    Strawberries are still available and here is a strawberry pie recipe which I would like to make soon. I am sure children will relish it.

     

    About the event :

    An old post got a makeover with addition of more information, editing the pictures and the addition of pintrest pin. Sending it to Foodies_Redoing Old Post 95, a fortnightly event. We are a group of bloggers, work on an old post every fifteen days. With this, I have improvised many of my old posts now.

    Pin it for later :

    strawberry jam
    strawberry jam

     

    If you  make Strawberry Jam  recipe, take a picture and share it by tagging @foodiejayashree on Instagram and @evergreendishes on Facebook.  Subscribe to get all updates and an e-book for free. Until next time, happy cooking !

  • Split gram murukku

    Split gram murukku

    Indian snacks are so many that each time we can make a different variety, not to mention the various regions that we have. Nipaatu, Chakli, Tengalu and Murukku are popular South Indian snacks that one can find stored in jars.

    Murukku is one such snack that resonates with everyone. Every house must be having their own version that has been passed through generations. Split gram murukku is a tasty and crunchy snack, one would love to have it over again and again. (more…)

  • Sukhi Arbi/ colocosia/ how to make dry arbi stir fry

    Sukhi Arbi/ colocosia/ how to make dry arbi stir fry

    Arbi is a root vegetable that is usually available in winter. The other names that that one can resonate with are colocasia, arvi, taro root, shyavi gadde. Sukhi arbi/colocasia makes a tasty accompaniment with any meal.

    It is a powerhouse of nutrients. It is rich in dietary fibre and nutrition. It has other minerals as zinc, potassium ands magnesium.The leaves too are used in making a different kind of fritter, patrode, that is very tasty.

    Today, is the beginning of another new year. Stepping into 2018 with a lot of good thoughts and positivity. Wishing one and all a Happy New Year. May the year be filled with peace and happiness.

    Here is a sukhi arbi/ colocasia recipe for you. It can be eaten as a snack also.

    sukhi arbi
    sukhi arbi

    Sukhi Arbi/ Colocasia

    Ingredients:

    • 1/2 kilogram arbi/ colocasia / arvi/ taro root
    • 2 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon turmeric
    • a pinch of asafoetida
    • 2 teaspoon chilly powder
    • salt to taste

    Method:

    1. Wash the arbi well by changing water.
    2. Steam it in a pressure cooker or in a pan. It should be moderately cooked.
    3. Peel the skin and cut into small circles.
    4. Heat oil in a thick bottom pan. Add mustard seeds, as it splutters, put asafoetida and turmeric powder, then add the cut pieces.
    5. Cook on a slow flame until it is done and crispy.
    6. Add salt and chilly powder, heat for a few more minutes, remove and serve.

    Take a tip: The cooked arbi tends to give an itch to the hands on peeling the skin. Apply oil to the palms.

    arbi
    arbi

     

    sukhi arbi
    sukhi arbi

    Sukhi arbi/ colocasia is ready to serve.

    Take a tip:

    • Apply oil to the hands before peeling, it does give a itching sensation sometimes.
    • Add a little more oil if needed while cooking, this tends to use more oil.
    • Do not pressure cook with whistle. Mushy ones cannot be cooked here.
    • Arbi needs to be well roasted, it gives irritation to the throat if not cooked well.

     

    sukhi arbi
    Evergreendishesdev

    Sukhi arbi/ colocasia/ taro

    Sukhi arbi or dry colocasia stir fry makes a good accompaniment with any meal. Kids love to binge it as a snack
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 1 hour
    Total Time 1 hour 20 minutes
    Servings: 4 people
    Course: accompaniment, dry sabzi, Side Dish
    Cuisine: Indian, South Indian
    Ingredients Method Notes

    Ingredients
      

    • 1/2 kilogram arbi
    • 2 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 2 teaspoon chilly powder
    • salt to taste

    Method
     

    1. Wash the arbi by changing the water a couple of times.
    2. Boil it until it is tender.
    3. Peel the skin, cut into circular discs.
    4. Heat oil in a thick bottom pan. Make the seasoning, put the mustard seeds, as it splutters, put asafoetida and turmeric. Put the cut pieces into it. 
    5. Cook on a low flame. Keep stirring at constant intervals so that it does not get burnt.
    6. The arbi should be crisp on the outside and well cooked. 
    7. Put salt and chilly powder, mix and allow to cook for a few more minutes.
    8. Serve it as an accompaniment with rice or chapati.

    Notes

    • Cook it on a low flame, keep doing other chores while this is getting ready.
    sukhi arbi/ taro/arvi
    sukhi arbi/taro/arvi

    Have you got the recipe app Quick and Easy South Indian Snacks? At the click of button, you can browse the recipes.

    Let’s be connected on other social media

    Twitter, facebook, Instagram, G+

    A few arbi recipes by co-bloggers