Evergreendishes

Category: lunch ideas

  • Srilankan Green Bean Curry

    Srilankan Green Bean Curry

    Srilankan Green Bean Curry is a tasty side dish cooked in coconut milk. It makes a good accompaniment with chapathi or steamed rice. 

    It is a new month and I have a new cuisine on my blog today. It is now to the Srilankan cuisine. Sri Lanka, as we all know is a small country to the south of India. It has a mixed culture traditions.  

    srilankan green bean curry


    About SriLankan cuisine :


    There is a lot to explore in the SriLankan food. I am naive but did a lot of research before I could plunge into cooking it. It is mainly a non-vegetarian cuisine but one can find good vegetarian food too. It is a land of coconut and cinnamon. I think coconut milk or coconut is extensively used. It gives a good taste to the food too. Being a South Indian, I can vouch for the taste it imparts to the dish.

    Ceylon cinnamon is sweetish in taste and gives a good flavour to the dishes. I have used it  and it is more aromatic than the usual one which we use. Pandan leaves are extensively used in many dishes. Although, Srilankan cuisine looks so familiar to us, it is not exactly the same. The spice mix too is different, the food is more spicy than the Indian cuisine as pepper and cinnamon are abundantly used. But, the bottom line is Indian cuisine is quite similar to it. An Indian in Ceylon will be happy with the food that he get there. 

    Srilankan cuisine has many kind of rice based dishes and hoppers . It is mostly served with a coconut milk based curry. I am yet to explore this cuisine, for now I have tried two side dishes, both were good. 

    About the event :

    Narmadha of Nams Corner suggested Sri Lankan cuisine for the month of August. Thanks to Narmadha, I would not have explored this cuisine. She has many dishes on her blog, I have bookmarked her kallu dodol recipe to make it soon.  I was paired with Preethi, she gave me currry leaf and green chilli, I have made this dish. I gave Preethi, mustard seeds and fennel, she has made flavoursome spice mix used in Srilankan cuisine.

    I have adapted the recipe from here.

     

    shhh cooking secretly

     

    About the green bean stir fry:

    When I was looking for the dishes to prepare, I had so many in mind. Finally, I decided to make Beans Stir Fry as my family loves the  humble vegetable. The ingredients needed are easily available and the cooking is done quickly if you outsource the coconut milk. Here, I made fresh coconut milk for the dish.. It paired well with chapathi. Let us look at the recipe beans curry in coconut milk

     

    What goes in Srilankan Green Bean Curry ?

    • Beans : Cut them into two inch long pieces with a diagonal at the end. You will need 150 grams of beans.
    • Coconut milk : You need the thick coconut milk. To extract coconut milk, soak one cup of fresh  grated coconut in hot water for half an hour. Later, grind it and sieve the mixture. The mixture can be pounded again and extracted. The second  extract can be used for any other dish. This is the thick coconut milk. Alternatively, you can use store bought coconut milk. 
    • Onion: Cut it into small pieces.
    • Oil : Any cooking oil will do.
    • Green Chilli
    • Turmeric powder 
    • Salt 
    • Water
    Print Recipe
    a bowl of srilankan green bean curry
    Evergreendishesdev

    Srilankan Green Bean Curry

    Srilankan green bean curry is a tasty side dish cooked in coconut milk. It makes a good accompaniment with chapathi or steamed rice.
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 15 minutes
    Total Time 35 minutes
    Servings: 4 people
    Course: dinner ideas, lunch
    Cuisine: srilanka cuisine
    Ingredients Equipment Method Notes

    Ingredients
      

    • 100 ml thick coconut milk (
    • 2 teaspoon oil
    • 1 onion
    • 3 green chilli
    • a few curry leaves
    • 1/4 teaspoon turmeric powder
    • 150 grams beans
    • 75 ml water +100 ml
    • salt

    Equipment

    • 1 pan
    • 1 knife
    • 1 chopping board
    • 2 bowls
    • 1 serving spoon
    • 1 lid cover

    Method
     

    1. To extract coconut milk, soak one cup of fresh  grated coconut in hot water for half an hour. Later, grind it and sieve the mixture. This is the thick coconut milk.
    2. Cut the onion into small pieces.
    3. Cut the beans into two inch long pieces.
    4. Heat oil in a pan, add onion pieces to it. Saute it for some time until it turns pink in colour
    5. Add green chilli and curry leaves to it.
    6. Add the beans, give a stir. Allow to cook for sometime.
    7. Put turmeric powder, salt and water in it.
    8. After two minutes, put the coconut milk.
    9. Cover and cook for two minutes.
    10. Green beans curry is ready to serve.

    Notes

    If you are extracting at home, use only the thick coconut milk. Repeat it second time and use it for any other dish. The milk can be stored in the refrigerator for a day.
    The beans are cut long with a diagonal at the end. 

    Pin it for later : 

    a bowl of srilankan green bean stir fry
    Srilankan green bean stir fry

    If you ever make Srilankan Green Bean Curry, do take a picture and share with me by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates and an e-book for free.

  • Bengali Mixed Vegetable Dry Sabzi

    Bengali Mixed Vegetable Dry Sabzi

    Jump to Recipe Print Recipe

    Bengali Mixed Vegetable Sabzi is flavoursome, tasty, aromatic and easy to prepare. It pairs well with chapathi or phulka.

    It’s been a regular feature these days, I end up making this sabzi but not able to post it here. It is flavoursome and the aroma of the spices is enchantingly good. Panchphoran is used in Bengali cuisine. It makes use of five spices. The good thing about this stir fry is any kind of vegetable can be used. You can use cauliflower, pumpkin, brinjal or cabbage too. Make sure you use the right combination of vegetables. 

    The other sabzi or stir-fry I commonly make at home are Dal Makhani, Alu Palak Dry Sabzi, Corn Palak, Palak Kofta Curry to name a few. 

    What is Panch Phoran? 

    Panch Phoran / Panch Putana  is a blend of five seeds originating from South-east Asia. It is used in dal, sabzi, chutney and many other dishes. It is one of the essentials in Bengali cuisine. It is also used in cuisine of Bangladesh, Nepal and other North Eastern states of India.  Cumin, Fennel, Mustard, Fenugreek and Nigella are used in equal quantities here. Every region has their own variation of the spice mix. This spice mix is usually used as whole spice mix either by roasting or just mixing them together. 

    What is Nigella seed? 

    Nigella seed or Kalonji is commonly  known as black cumin. The scientific name of it is Nigella sativa. It has many medicinal properties. The tincture prepared from it is used in indigestion, diarrohea, amenorrhea and treatment of worms.

    It is worth mentioning here that nigella is neither onion seed nor fennel seed. 

    Why should you make this stir fry?

    • easy to prepare
    • it is aromatic, fennel gives a good aroma to it.
    • flavoursome 
    • a good way to sneak in different vegetables
    • it is also a good way to use the leftover vegetables
    • vegan
    Bengali Mixed Vegetable

    Here is the Bengali Mixed Vegetable Recipe:

    • 2 tablespoon oil
    • 1-2 bay leaf
    • 4 green chilli
    • 1/4 teaspoon turmeric powder
    • asafoetida
    • panchphoran mix ( ingredients given below)
    • 2 cup beans
    • 1 capsicum
    • 2 potato
    • 1 cup green pea
    • salt
    • 1/2 teaspoon chilli powder

     

    For the panch phoran mix:

    1/2 teaspoon mustard
    1/2 teaspoon fenugreek
    1/2 teaspoon nigella
    1/2 teaspoon fennel
    1/2 teaspoon cumin

    Method:

    To make the panch phoran mix:
    Dry roast the ingredients for two minutes. Once it cools, grind it.

    To make the sabzi;
    Cut the vegetable into one inch long thin pieces. If the peas are frozen, put them in water.
    Take oil in a pan, add bay leaf, break the chilli into two and throw it. Add asafoetida and turmeric powder. Now, put the panch phoran mix into it.
    Add the vegetables depending on their cooking timee. First, put the beans, a little later put the potato pieces, capsicum and lastly the green peas. Gently stir and allow to cook for sometime. Sprinkle salt. You can cover it with a plate with some water on it. This facilitates even cooking.
    When it is done, sprinkle a little chilli powder and remove from flame.

     

    Take a tip:

    • Other vegetables as cauliflower, brinjal and pumpkin may be used.


      A few other recipes shared earlier from Bengali cuisine are Chaler Payesh, Aloo Chat 


     

     

     

    Evergreendishesdev

    Bengali Mixed Vegetable

    Mixed Vegetable is a medley of vegetables cooked together in a spice mix. It is flavoursome and makes a good side dish.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings: 6 people
    Course: dry sabzi, lunch ideas
    Cuisine: Bengali
    Ingredients Equipment Method Notes

    Ingredients
      

    • 2 teaspoon oil
    • 1-2 bay leaf
    • 4 green chilli
    • 1/4 teaspoon turmeric powder
    • asafoetida
    • panchphoran mix ingredients given below
    • 2 cup beans
    • 1 capsicum
    • 2 potato
    • 1 cup green pea
    • salt
    • 1/2 teaspoon chilli powder
    For the panch phoran mix:
    • 1/2 teaspoon mustard
    • 1/2 teaspoon fenugreek
    • 1/2 teaspoon nigella
    • 1/2 teaspoon fennel
    • 1/2 teaspoon cumin

    Equipment

    • 1 pan
    • 1 ladle
    • 5 bowls
    • 1 lid cover

    Method
     

    To make the panch phoran mix:
    1. Dry roast the ingredients for two minutes. Once it cools, grind it.
    To make the sabzi;
    1. Cut the vegetable into one inch long thin pieces. If the peas are frozen, put them in water.
    2. Take oil in a pan, add bay leaf, break the chilli into two and throw it. Add asafoetida and turmeric powder. Now, put the panch phoran mix into it.
    3. Add the vegetables depending on their cooking timee. First, put the beans, a little later put the potato pieces, capsicum and lastly the green peas. Gently stir and allow to cook for sometime. Sprinkle salt. You can cover it with a plate with some water on it. This facilitates even cooking.
    4. When it is done, sprinkle a little chilli powder and remove from flame.

    Notes

    Other vegetables as brinjal, pumpkin, cauliflower and cabbage may be used.

     

    Bengali Mixed Vegetable

    If you ever make Bengali Mixed Vegetable 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! 

  • Watermelon Rind and Potato stir fry

    Watermelon Rind and Potato stir fry

    Watermelon rind and Potato Stir Fry is a simple yet delicious side dish. It is a good way to use the rind which is usually discarded. It pairs well with chapathi or phulka. One can also serve it with rice and sambar. 

    I have earlier shared the benefits of watermelon rind. In my eagerness to use the rind, I made this stir fry and it was liked at home. I have mixed it with potato pieces. Cut the rind and potato in similar fashion. Here, I peeled the skin of potato, usually I avoid doing it. But, I felt the need here. You may use only watermelon rind and cook it.

    The other ways in which you can use the rind are Dosa, Salad and Smoothie. If you have not tried these recipes, do try them. I urge it to try these recipes as the summer is setting soon and most of us bring watermelon. Instead of discarding the rind, you can make use of it. The amount of waste we discard can be put to a better use.

     

    watermelon rind and potato stir fry
    watermelon rind and potato stir fry

    Let’s get to the recipe of Watermelon Rind and Potato Stir Fry

    Ingredients: 

    • 2 teaspoon oil
    • 1/2 teaspoon cumin
    • a pinch of asafoetida
    • 2 green chilli
    • 1 cup potato pieces
    • 1 cup watermelon rind pieces
    • salt to taste
    • 1/2 teaspoon turmeric powder
    • 1/2 teaspoon coriander seed powder
    • 1/2 teaspoon chilly powder
    • 1/4 teaspoon garam masala powder
    • coriander for garnishing

      Method:

      1. Cut the watermelon rind into small cubes.
      2. Peel the potato, cut it similarly and put it in a bowl of water.
      3. Take oil in a pan, add cumin seeds. As it splutters, tip in green chilly. Put the potato pieces and give a stir. After a minute, put the rind pieces to it. Put salt, sprinkle some water and allow to cook.
      4. Once they are tender, add turmeric powder, chilli powder, coriander seed powder and garam masala to it. Cook for two minutes, let the flavours seep in.
      5. Garnish with coriander leaves.
      6. Serve with phulka.

    Take a tip: 

    • Cut them in similar size and shape.
    • You may use only watermelon rind pieces.
    watermelon rind and potato stir fry
    Evergreendishesdev

    Watermelon Rind and Potato Stir Fry

    Watermelon rind and potato stir fry is a simple, tasty side dish. This is a good way to use the rind which is usually discarded.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course: dinner, lunch ideas
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 2 teaspoon oil
    • 1/2 teaspoon cumin
    • a pinch of asafoetida
    • 2 green chilli
    • 1 cup potato pieces
    • 1 cup watermelon rind pieces
    • salt to taste
    • 1/2 teaspoon turmeric powder
    • 1/2 teaspoon coriander seed powder
    • 1/2 teaspoon chilly powder
    • 1/4 teaspoon garam masala powder
    • coriander for garnishing

    Method
     

    1. Cut the watermelon rind into small cubes.
    2. Peel the potato, cut it similarly and put it in a bowl of water.
    3. Take oil in a pan, add cumin seeds. As it splutters, tip in green chilly. Put the potato pieces and give a stir. After a minute, put the rind pieces to it. Put salt, sprinkle some water and allow to cook.
    4. Once they are tender, add turmeric powder, chilli powder, coriander seed powder and garam masala to it. Cook for two minutes, let the flavours seep in.
    5. Garnish with coriander leaves.
    6. Serve with phulka.

    Notes

    Cut them in similar size and shape.
    You may use only watermelon rind pieces.

    Pin Watermelon rind stir fry to your collection:

    Watermelon rind and potato stir fry is a tasty side dish. It is a good way to use the rind in our daily cooking.
    watermelon rind and potato stir fry

     

    This is the last post of the year. Thank you for being a part of my journey. Hope to have your continued support in the future too ! Subscribe to get all updates in your inbox and an e-book for free!

     

  • Mixed Dal / how to make tasty mixed dal

    Mixed Dal / how to make tasty mixed dal

    Jump to RecipePrint Recipe

    mixed dal |  mixed dal recipe | north indian cooking | lunch ideas

    Mixed Dal is spicy and tasty, it makes a good accompaniment with roti, nan, steamed rice or even jeera rice.

    Dal is one of the essentials of daily cooking. I prefer using a combination of pulses as nutrients from various sources are derived. Being vegetarians, I try to provide a balanced diet by making dal regularly.

    A well prepared dal is not only tasty but goes well with both rice and flat bread. We often pair this with jeera rice too.

    Dal Methi is the one I commonly make at home. I have an e-book on Amazon titled, 30 Tasty Dal Recipes

    Mixed Dal
    Mixed Dal

    Ingredients:

    Measurement used : 1 cup =100 ml

    • 1 cup turdal
    • 1 cup moong dal
    • 1/2 cup masoor dal
    • 4 cup water
    • 1/4 tsp turmeric powder
    • 1 tablespoon oil +ghee
    • 1/2 teaspoon cumin
    • 2 green chilli
    • 1/ tsp turmeric powder
    • a pinch of asafoetida
    • 2 cloves garlic
    • 1 onion
    • 3 tomato
    • 1 teaspoon red chilli powder
    • salt

    Method:

    1. In a bowl, add all the dal in specific quantities. Wash and soak it in water for half an hour.
    2. Cut the onion and tomato finely.
    3. Cook the dal with a little turmeric powder and four cups of water for three whistles. Let the pressure release by itself.
    4. In a pan, add oil and ghee. Add cumin, as it splutters thrown in green chilly and garlic. Sprinkle asafoetida and a little turmeric powder to it. Put onion to it and saute it for sometime.
    5. Once it is golden in colour, put tomato pieces and salt to it. Let cook for five minutes. Sprinkle some water  to it, lest it may burn.
    6. With the back of the ladle, mash the cooked dal. Put it to the pan.
    7. Allow to cook for sometime. Adjust the consistency of the dal.
    8. Garnish with fresh coriander leaves.

    Take a tip :

    • Depending on the quantity that you need, decrease the size of the cup. Otherwise, use a tablespoon of dal instead of a cup. The quantity I have given is sufficient for six people.
    • Adjust the measurement of dal to your preference, I prefer using this measurement.
    • Only oil may be used, but ghee gives a good taste.
    • Reduce the quantity of chilli powder if needed.

     

    Mixed Dal

    Mixed Dal is spicy and tasty accompaniment with rice or any kind of flat bread.
    Print Recipe
    Ingredients Method

    Ingredients
      

    • 1 cup turdal
    • 1 cup moong dal
    • 1/2 cup masoor dal
    • 4 cup water
    • 1/4 tsp turmeric powder
    • 1 tablespoon oil +ghee
    • 1/2 teaspoon cumin
    • 2 green chilli
    • 1/ tsp turmeric powder
    • a pinch of asafoetida
    • 2 cloves garlic
    • 1 onion
    • 3 to mato
    • 1 teaspoon red chilli powder
    • salt

    Method
     

    1. In a bowl, add all the dal in specific quantities. Wash and soak it in water for half an hour.
    2. Cut the onion and tomato finely.
    3. Cook the dal with a little turmeric powder and four cups of water for three whistles. Let the pressure release by itself.
    4. In a pan, add oil and ghee. Add cumin, as it splutters thrown in green chilly and garlic. Sprinkle asafoetida and a little turmeric powder to it. Put onion to it and saute it for sometime.
    5. Once it is golden in colour, put tomato pieces and salt to it. Let cook for five minutes. Sprinkle some water  to it, lest it may burn.
    6. With the back of the ladle, mash the cooked dal. Put it to the pan.
    7. Allow to cook for sometime. Adjust the consistency of the dal.
    8. Garnish with fresh coriander leaves.

    Pin it for later:

    Mixed dal is a spicy and tasty accompaniment with any meal. It tastes good with rice as well as flat breads.
    Mixed Dal

    A few dal recipes from my co-bloggers: Sukhi Pudine Ki Dal and Lucknowi Dal 

    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.

  • Oats Khichdi / healthy eating

    Oats Khichdi / healthy eating

    Jump to Recipe Print Recipe

    Oats Khichdi is a flavoursome, nutrition packed dish ideal to serve for breakfast, brunch or dinner. 

    One cannot deny the need of a good breakfast, it should be healthy, filling and tasty. Every morning it is a dilemma, what needs to be prepared, isn’t it? You can use oats a couple of times in a week to prepare variety of dishes.

    I used the Zerobeli Oats to make porridge and it was awesome. It is rich in fiber and protein, gluten free and ISO certified. Moreover, it cooks very easily and is creamy. It needs no topping such as nuts.

    I use oats to make a variety of dishes, it is versatile in use and the taste is liked at home, thus I can easily make it anytime of the day.

    I often make different varieties of khichdi at home and now thought of making it with oats. I used vegetables in it along with some masala powder, the result it was a filling and tasty meal.

    Have you tried making khichdi with oats? Khichdi is quite similar to the savoury pongal that is made in South India. Give a try to it, a few papad and pickle makes a good accompaniment with it. 

    The New Year, New Beginnings and Goals

    Today is the first day of 2020 and I want to make it an awesome one. I do not make big resolutions but something, which I can relate and stick to. I plan to eat healthy food in the coming days and thus oats will be my companion along with salads and fruits.

    oats khichdi
    oats khichdi

     

    Ingredients:

    • 1/2 cup moong dal
    • 1 cup oats
    • 1 cup mixed vegetables ( I used beans, carrot, peas )
    • 1 onion
    • 4-5  cup water
    • 1 tablespoon oil and ghee
    • 1/2 teaspoon cumin
    • 1 inch ginger
    • 1 green chilly
    • 1/2 teaspoon turmeric powder
    • 1/4 teaspoon asafoetida
    • 1/2 teaspoon chilly powder
    • 1/2 teaspoon pepper powder

    Method:

    1. Wash and soak the moong dal for at least one hour, this helps in proper cooking of the lentil.
    2. Chop the onion.
    3. Take oil and ghee in a pressure pan, add cumin. As it splutters, put grated ginger and green chilly along with some asafoetida. Add onion and saute it for sometime, put the vegetables into it. Saute for two minutes. Put turmeric powder and chilli powder to it.
    4. Now add moong dal to it and saute for a minute.
    5. Add oats and mix well for a minute. 
    6. Put water and salt to it and stir thoroughly.
    7. Close the lid and cook it until two whistles.
    8. Once the pressure releases, mix it and serve hot.

    Take a tip:

    • Soaking of lentil helps in cooking the lentil properly.
    • Soaking for longer time too is not recommended, it becomes slimy. 
    Evergreendishesdev

    Oats Khichdi

    Oats Khichdi is an easy to make, one pot breakfast dish. It is filling, tasty and healthy.
    Print Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Soaking time 30 minutes
    Servings: 2 people
    Course: Breakfast, lunch
    Cuisine: karnataka
    Ingredients Method

    Ingredients
      

    • 1/2 cup moong dal
    • 1 cup oats
    • 1 cup mixed vegetables
    • 1 onion
    • 4 cup water
    • 1 tablespoon oil and ghee
    • 1/2 teaspoon cumin
    • 1 inch ginger
    • 1 green chilly
    • 1/2 teaspoon turmeric powder
    • 1/4 teaspoon asafoetida
    • 1/2 teaspoon chilli powder
    • 1/2 teaspoon pepper powder

    Method
     

    1. Wash and soak the moong dal for at least one hour, this helps in proper cooking of the lentil.
    2. Chop the onion
    3. Take oil and ghee in a pressure pan, add cumin. As it splutters, put grated ginger and green chilly along with some asafoetida. Add onion and saute it for sometime, put the vegetables into it. Saute for two minutes.
    4. Put turmeric powder and chilli powder to it.Now add moong dal to it and saute for a minute. Add oats and mix it well for a minute. Put water,salt and pepper powder to it and stir thoroughly.Close the lid and cook it until two whistles. Once the pressure releases, mix it and serve hot.

    Do check out the Zerobeli products now. You can either buy from their website on on Amazon.

     

    Disclaimer: This is a brand collaboration with Zerobeli. I received products from Zerobeli to test and review them. All inputs given are my own.

    Wishing all a fabulous year 2020 ahead ! May the new year be the beginning of many good things.

    Pin it for later:

    oats khichdi
    oats khichdi

    Let’s be connected. If you ever make this dish, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook

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  • How to make masala paratha

    How to make masala paratha

    Masala Paratha is a different kind of stuffed flatbread. It is spicy and ideal for lunch or dinner.

    Parathas are tasty and loved by all. They are ideal as breakfast, lunch, dinner or even brunch. They need no much accompaniments and most of all, the younger generation loves them.

    Which is your favourite paratha? I have earlier shared Methi Paratha, mint paratha and the last one was potato and pea paratha. My children are happy when I make them, it’s a win-win situation for me.

    Masala parathas are spicy and different. They are ideal for lunch or dinner.
    masala paratha

    Masala Paratha is spicy and different from the usual ones. The filling is a powder that is prepared and the making of it, I will be showing you now. I have put a step by step collage of the making, it will help in clearly understanding. These parathas are made in square shape unlike others.

    Let’s get cooking Masala Paratha:

    Ingredients:

    For the dough :

    • 2 cup wheat flour
    • 2 teaspoon ghee
    • salt to taste
    • water

    For the filling:

    • 1 teaspoon fennel seed
    • 1 teaspoon carom seed
    • 1 teaspoon chilli powder
    • salt to taste
    • 1 teaspoon garam masala

    Other ingredients:

    • coriander leaves chopped
    • oil for roasting
    • flour for dusting

    Method:

    1. Take the flour in a bowl, add ghee and salt. Rub it well. Add water and knead to a stiff dough. Keep it covered for sometime.
    2. Grind the fennel seed, rub the carom seed between palm and mix it. Add chilli powder, garam masala and salt to it. This is the filling.
    3. Take a ball of dough, roll it into a thin circle, take a spoonful of the prepared stuffing, put it in the centre and spread it, take care, do not take it to the edges. Put some chopped coriander over it.
    4. Now, put one side and then the other. Check the picture below which I have put. Then roll it more than half and the other side covers it.
    5. Roll this into a square shaped paratha.
    6. Smear oil and turn to the other side, cook until golden spots are visible.
    7. Serve hot with pickle.

    Step-by-step making of masala paratha

    Masala Paratha
    making of masala paratha


    Do check out my e-book, “Breadbasket” on Amazon. It consists of many varieties of dosas and flat breads.

     

    Evergreendishesdev

    Masala Paratha

    Masala Paratha is a blend of flavours, it is spicy and ideal for a quick breakfast.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Resting time 10 minutes
    Total Time 30 minutes
    Servings: 8 parathas
    Course: Breakfast, dinner, lunch
    Cuisine: north indian
    Ingredients Method

    Ingredients
      

    For the dough
    • 2 cup wheat flour
    • 2 teaspoon ghee
    • salt
    • water
    For the stuffing
    • 1 teaspoon carom seed
    • 1 teaspoon fennel
    • 1 teapoon chilli powder
    • 1 teaspoon pepper powder
    • 1 teaspoon garam masala
    • salt
    Other Ingredients
    • coriander leaves finely chopped
    • wheat flour for dusting
    • oil for roasting

    Method
     

    1. Take the flour in a bowl, add ghee and salt. Rub it well. Add water and knead to a stiff dough. Keep it covered for sometime.
    2. Grind the fennel seed, rub the carom seed between palm and mix it. Add chilli powder, garam masala and salt to it. This is the filling.
    3. Take a ball of dough, roll it into a thin circle, take a spoonful of the prepared stuffing, put it in the centre and spread it, take care, do not take it to the edges. Put some chopped coriander over it.
    4. Now, put one side and then the other. Check the collage that I have shared earlier. Then roll it more than half and the other side covers it.
    5. Roll this into a square shaped paratha.
    6. Smear oil and turn to the other side, cook until golden spots are visible.
    7. Serve hot with pickle, green chutney or curd.

    If you have liked this post, do share it with your family members and friends. If you ever make it, do take a picture of one and tag me @foodiejayashree on Instagram

    Pin it for later:

    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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  • Veg Jadoh | Meghalaya cuisine

    Veg Jadoh | Meghalaya cuisine

    Veg Jadoh is a delicious rice dish from Meghalaya cuisine. Rice is usually cooked with pork or meat with a few spices, but here is a vegetarian version of the same. I have used potato cubes, it makes a good brunch or a weekend meal. (more…)

  • How to make drumstick rasam |Nuggekayi saaru

    How to make drumstick rasam |Nuggekayi saaru

    Drum stick rasam is a tasty and lesser known accompaniment served with steamed rice in South India. The taste and smell of drum stick is good and it is spicy, sour and sweet in taste. 

    Benefits of using drum stick:

    I have seen that drumstick is not used in many households, some do not use as per tradition while a few detest it. But drumstick can be used in various ways, it is usually used in sambar. A stir fry made along with tomatoes tastes good. The leaves of drumstick are used in dal and considered healthy.

    Did you know using drumstick has numerous benefits? It regulates blood sugar level and boosts immunity. They are excellent source of Vitamin B. It helps in purifying blood. It also helps in boosying the overall immunity of the system. Thus, regular usage has many benefits.

     

    drumstick rasam
    drumstick rasam

    Rasam is called as Saaru in Karnataka and Chaaru in Andhra Pradesh. Drumstick rasam is more popular as Murungakai Rasam in Tamilnadu and Mulakkada Charu in Andhra Pradesh.  It is a comfort food for South Indians. The scientific name for drumstick is Moringa Oleifera.  It is slender, cylindrical pods popular as moringa,  nuggekayi, murungakkai.

    Are you a rasam lover ? Here are a few rasam recipes which will tantalize your taste buds.

     
    ajwain leaf rasam

    lemon rasam
    lemon rasam

    How to make Drumstick Rasam

    Ingredients:

    • 4 drumsticks
    • 1 small cup tur dal  (1 cup= 50 ml)
    • 2 tomato
    • 2 teaspoon ghee
    • 1/4 teaspoon mustard seeds
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • lemon size ball of tamarind
    • 2 teaspoon rasam powder
    • a small piece jaggery
    • water

    Method: 

    • Soak tamarind in water.
    • Wash tur dal, add water and and some turmeric powder to it. Cook it in the pressure cooker. 
    • Cut the drumstick in five or six pieces, two inch in length. Cook them in a pan with some water. 
    • Cut the tomato into small pieces.
    • Take ghee in a pan, add mustard seed, as it splutters, put asafoetida and turmeric powder, throw in the tomato pieces. Add salt and some water. Let cook.
    • Extract pulp from the soaked tamarind.
    • Stir the tomatoes, add tamarind pulp, jaggery, curry leaves and rasam powder. Let boil. 
    • Take the cooked tur dal, mix it well. It should be well cooked. Put the tur dal to it, cooked drum stick and water. Let it cook on a low flame.
    • Once it boils, garnish with fresh coriander. It is ready to serve.
    Drumstick rasam
    Drumstick rasam
    drumstick rasam

    Drumstick Rasam

    5 from 7 votes
    Print Recipe Pin Recipe
    Course: lunch
    Cuisine: Indian, karnataka
    Ingredients Method

    Ingredients
      

    • 4 drumstick
    • 1 cup tur dal 1 cup =50 ml
    • 2 tomato
    • 2 teaspoon ghee
    • 1/2 teaspoon mustard seed
    • 1/4 teaspoon turmeric powder
    • 1/4 teaspoon asafoetida
    • salt to taste
    • lemon ball size tamarind
    • jaggery a small piece
    • 2 teaspoon rasam powder
    • curry leaves
    • water

    Method
     

    1. Soak the tamarind in water.
    2. Wash the tur dal and cook it in the pressure cooker with a little turmeric powder.
    3. Cut the drum stick into two inch pieces. Cook them in a pan with some water.
    4. Cut the tomato into small pieces.
    5. In a pan, add ghee and make the seasoning. Add mustard seeds, as it splutters, put asafoetida and turmeric powder, throw in the tomato with salt and some water. Let cook.
    6. Extract the pulp from the tamarind.
    7. Once the tomato are cooked, add tamarind pulp, rasam powder and curry leaves to it. Let boil. 
    8. Add cooked tur da and boiled drumstick to it. Put water, letcook on a low flame. 
    9. Once it boils, garnish with coriander leaves. Drumstick rasam is ready to serve.
    Drumstick Rasam / Nuggekayi Saaru
    Drumstick Rasam / Nuggekayi Saru

     

  • Drumstick Leaves Dal with Coconut | Guest Post Series

    Drumstick Leaves Dal with Coconut | Guest Post Series

    Drumstick leaves are healthy and make a good combination in dal. Try this delicious dal for a comfort and quick meal.
    It’s a guest post today and I have Lathiya Shanmugasundaram of Lathiskitchen. Welcome Lathiya to blogspace. Blogging has made me interact with many different indivduals around the globe, Lathiya is one among them, glad to know her in this blogging journey. She has moringa leaf dal for us, I have heard so much about it, do need to search for it in my place.
    Without much ado, it’s over to Lathiya.
    Thank you for having me on your space. Here I present you the healthy, easy and delicious Drumstick Leaves Dal with Coconut.
    Drumstick leaves are packed with lots of nutrients. It’s said that drumstick leaves have anti carcinogenic properties and it is a must to include in your diet. If you haven’t start using it in your meal plan yet, this is the time to start from this dal curry.
    Making this dal is not so complicated. You can make this dal within 30 minutes. The only time consuming part in making this dal is cleaning the drumstick leaves. It’s a tedious job of cleaning drumstick leaves. You have to be careful not to include the sticks and only leaf should be used. I used to clean the drumstick leaves a day before making this dal. So it takes just less than 30 minutes when I make this dal.

    drumstick leaves dal with coconut
    drumstick leaves dal with coconut

    Ingredients 
    • Drumstick leaves – 1 cup tightly packed
    • Dal – 1/4 cup
    • Coconut – 1/4 cup grated
    • Jeera seeds –  1/2 tsp
    • Turmeric powder – 1/4 tsp
    • Red chili powder – 3/4 tsp
    • Shallots – 3 or 4 thinly sliced
    • Mustard seeds – 1/4 tsp
    • Ghee / Coconut oil – 1 tsp
    • Salt – as required
    Method
    1. Clean and wash the drumstick leaves. Keep aside.
    2. Cook dal in pressure cooker till mushy. Keep aside.
    3. Grind coconut with jeera seeds to smooth paste. Keep aside.
    4. Heat 1/2 tsp of oil in a pan. Sauté the drumstick leaves for a minute.
    5. Add the cooked dal in sautéed drumstick leaves. Add little water to cook the drumstick leaves.
    6. Add turmeric powder and red chili powder.
    7. Let it boil in medium flame. Do not over cook the drumstick leaves.
    8. Add the grounded coconut to the dal and drumstick leaves mix with required water. Add required salt.
    9. When the raw smell of coconut goes, remove the pan from the heat.
    10. In another pan, add remaining 1/2 tsp of  ghee or oil. When it is hot, add mustard seeds.
    11. When it crackle, add sliced shallots and sauté till golden .
    12. Add it to the dal. Serve along with hot rice.

    drumstick leaves dal with coconut

    Print Recipe
    Ingredients Method

    Ingredients
      

    • 1 cup drumstick leaves tightly packed
    • 1/4 cup dal
    • 1/4 cup coconut grated
    • 1/2 teaspoon jeera
    • 1/4 teaspoon turmeric powder
    • 3/4 teaspoon red chilli powder
    • 3 or 4 shallots thinly sliced
    • 1/4 teaspoon mustard
    • 1 teaspoon ghee/coconut oil
    • salt as required

    Method
     

    1. Cook dal in pressure cooker till mushy. Keep aside.
    2. Grind coconut with jeera seeds to smooth paste. Keep aside.
    3. Heat 1/2 tsp of oil in a pan. Sauté the drumstick leaves for a minute.
    4. Add the cooked dal in sautéed drumstick leaves. Add little water to cook the drumstick leaves. Add turmeric powder and red chili powder. Let it boil in medium flame. Do not over cook the drumstick leaves.
    5. Add the grounded coconut to the dal and drumstick leaves mix with required water. Add required salt. When the raw smell of coconut goes, remove the pan from the heat.
    6. In another pan, add remaining 1/2 tsp of ghee or oil. When it is hot, add mustard seeds. When it crackle, add sliced shallots and sauté till golden .
    7. Add it to the dal. Serve along with hot rice.

    About the author :   Lathiya Shanmugasundaram is the person behind lathiskitchen.org.She was born and brought up in India but now settled in US. She is the mother of two super active kids. She has both Malyali and Tamil recipes on her blog.

    Do connect with  Lathiya on social media

    If you have liked this post, do leave a comment and save it. Subscribe to get a book of handyhints for free.

     

  • Zucchini Paratha / Thepla | Guest Post Series

    Zucchini Paratha / Thepla | Guest Post Series

    Zucchini Paratha is a tasty and healthy flat bread. It is ideal to treat fussy kids. This is another variety of thepla which  is ideal for lunch, breakfast or one can even pack it in the box.  (more…)