Evergreendishes

Category: lunch ideas

  • Ragi Khichu / Guest Post Series

    Ragi Khichu / Guest Post Series

    Ragi Khichu is a simple snack prepared from ragi/nachani/finger millet flour cooked in water with simple spices.

    It’s been almost a month since I had a guest blogger on Evergreendishes. Today, I have Archana Potdar of The Mad Scientists Kitchen  with us. She is a versatile blogger who cooks simple, tasty and healthy recipes.

    It was through one of the face book groups that I first met Archana. She is a lively lady and we were soon friends. I have seen her posting many millet recipes and thus requested to post one with finger millet or ragi. Welcome Archana, indeed happy to have you here.

    We all know the goodness of these millets, it is so nice of her to share a wonderful recipe with us. Thankyou so much Archana, I am sure your recipe will be liked by all.

    She has many more recipes such as Ragi Porridge, Ragi Pudding, Bajra ki Khichdi, Bajra and carrot cake to name a few, do visit her blog. And now for the Khichu recipe, it’s over to Archana below:

    Hello all,

    Humble thanks to Jayashree for this pleasure of writing a guest post for her a dedicated blogger, this is indeed a great honour for me.

    The virtual world is strange place where you can meet people from all around the world, share common passions, and become good friends. I am sure you have heard of many such stories. Well I met Jayashree in one of the blogging forums and have become good friends with her.  Jayashree has written books do check her books on South Indian Breakfast she has more but I can remember only this one right now.My tryst with millets began  early on but gained strength

    My tryst with millets started early but gained strength with hubby’s health issues.We had to reset and restart our lifestyle and food habits. Being food lovers, we love nothing better than spending our time and money on good food. Lead eating outside home, it is now, we realise how much that has harmed us! Hubby’s sugar, cholesterol and other parameters had skyrocketed.

    With this background and the fact that we get bored with the same old food I have started experimenting with millets. I am trying to use the different millets to make regular everyday food like bajra khichidi etc. With regular use of these millets, exercise and mindful eating, we have blood reports that are within the standard limits. My sceptical   husband now credits me with his weight loss and better reports, makes all the expected noises about millets on his plate but eats it!  What more does a satisfied food blogger want??

    So today I will like to share Khichu more specifically Ragi Khichu as my guest post as Jayashree wanted me to write any dish with Ragi!

    Ragi Khichu is a simple snack prepared from ragi/nachani/finger millet flour cooked in water with simple spices.

    Khichu or Kichiyu is a traditional Gujarati snack. It is dough made from rice flour used to make papad. Papad made from this dough is known as Khichiya Papad. I have also seen wheat flour Khichu. So why not Ragi or Nachni?  Not that I am the first one to think of it but, since I am trying to add more millets in our diet I considered trying Ragi Kichyu.

    The name khichu is derived from the ductile nature of the dough. Since the dough is tasty, it is consumed as a Farsan (a snack) or as a side dish. Khichu is easy to make and is easily digestible. So in case you are looking for a great snack that is low in calories but rich in iron, protein, fibre, and calcium then look no further than Nachni Khichu.

    As I have said, traditionally, Khichu is made from rice flour. The flour is cooked in water with jeera/cumin seeds and an alkaline salt is known as Papad Khar and then steamed. Khichu is served with groundnut oil and chilli powder.

    Ragi Khichu| Millet Recipes| Snack Recipes

    Ingredients:

    • 1/2 cup ragi /nachni flour
    • 1/2 cup of curd, fresh
    • 1 cup of water
    • salt to taste
    • 1 tsp jeera/cumin seeds
    • 1 tsp red chilli powder
    • 1 green chilli, finely chopped
    • a pinch of hing/asafoetida
    • 1 pinch baking soda (I did not use)
    • Dhania/ coriander leaves finely chopped

    To Serve:

    • 2 tsp oil (I did not use)

     Method:

    • In a non-stick pan, add the curd, water, salt, jeera, chilli powder, baking powder (if using) and green chillies.
    • Mix all the ingredients well and bring to a rolling boil.
    • Once the mixture boils add the ragi flour and stir well as you add the flour.
    • Stir continuously and get rid of all lumps.
    • Psst, the easier way is to get the pot off the flame to add the flour gradually and mix well breaking the lumps, only be quick.  Maybe next time I will take kiddos suggestion and use the immersion mixer.
    • Cook covered on low flame for about 5-10 until the mixture leaves the side of the pan.
    • Add coriander leaves, drizzle the oil if using and dish up immediately.
    Ragi Khichu Guest Post Series
    Ragi Khichu Guest Post Series

    A few other Ragi recipes on the blog : Ragi Thalipeeth, Ragi Idli

    Ragi Khichu Guest Post Series

    Ragi Khichu

    Print Recipe Pin Recipe
    Course: Breakfast, lunch
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 1/2 cup ragi / nachni flour
    • 1/2 cup fresh curd
    • 1 cup water
    • salt to taste
    • 1 teaspoon jeera
    • 1 teaspoon chilly powder
    • 1 green chilly finely chopped
    • a pinch of asafoetida
    • 1 pinch baking soda ( I have not used)
    • coriander leaves finely chopped
    To serve
    • 2 teaspoon oil ( I did not use)

    Method
     

    1. In a non- stick pan, add the curd, water, salt, jeera, chilli powder, baking powder (if using ) and green chillies. 
    2. Mix all the ingredients and bring to a rolling boil. 
    3. Once the mixture boils, add the ragi flour and stir well as you add the flour. 
    4. Stir continuously and get rid of all the lumps. The easier way is to get the pot off the flame to add the flour gradually and mix well breaking the lumps, only be quick. Maybe next time I will take kiddos suggestion and use the immersion mixer.
    5. Cook covered on low flame for about 5-10 until the mixture leaves the side of the pan.
    6. Add coriander leaves, drizzle the oil if using and dish up immediately.

    Pin it for later:

    Ragi Khichu - guest post
    Ragi Khichu – guest post

    About the author:

    Archana Potdar is a working mother, happily married  with two daughters. She started  food blogging as a tribute to two greatest influencers of her life, her mom and mother in law who were great cooks. But now, she gives a healthy touch to all her recipes. She loves to travel, trek and listen to old Hindi songs. Her dreams are to trek the Himalayas ( and hope she does it very soon) Do visit her blog www.themadscientistkitchen.com 

    Follow Archana on Twitter, Facebook 

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    If you ever recreate this dish do tag us on Instagram @foodiejayashree

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  • Spring onion and corn pulao

    Spring onion and corn pulao

    Jump to Recipe Print Recipe

    Spring onion and corn pulao is a mildly fragrant rice dish and makes a delicious meal.

    Rice is one of the daily essentials without which we cannot survive. Rice dishes just give more glamour and taste to the usual food, they are loved by all, especially the children who are so fussy to eat good food.

    Spring onion and corn pulao is mildly fragrant and makes a good meal. It is vegan and gluten free. It is ideal for weekend menu or one can pack it in lunch box.

    spring onion pulao
    spring onion pulao

    Spring Onion and Corn Pulao

    Ingredients:   Measurement used: 1 cup=250ml

    • 1 cup rice
    • 1 cup spring onion chopped
    • 1 onion
    • 1/2 cup sweet corn kernels
    • 1 teaspoon ghee
    • 1 tablespoon oil
    • 2 cloves
    • 2 cardamom
    • 1/2 teaspoon saunf
    • 1/2 teaspoon shajeera
    • 1 bay leaf
    • 1 green chilly
    • 1/2 cup coriander leaves
    • a few mint leaves
    • 2 cloves garlic
    • 1/2 inch ginger
    • water
    • salt to taste

    Method:

    1. Cut the spring onion finely, separate the greens and bulbs.
    2. Wash the greens by soaking in water.
    3. Wash the rice and soak in water for fifteen to twenty minutes.
    4. Cut the onion and put the corn kernels in water and set them aside.
    5. Grind the coriander, mint, green chilly, ginger and garlic to a paste.
    6. Take ghee in a pan, saute the spring onion for two minutes. Remove it and keep it aside.
    7. Add oil, put the saunf and shajeera to it. Allow it to splutter, throw in the other spices cardamom, clove and bay leaf. Now put the onions into it. Saute for sometime.
    8. Add the corn kernels to it.
    9. Put the paste into it and saute for sometime.
    10. Now, add the rice to it. Saute for a minute.
    11. Add water to it. Put salt to it.
    12. Close the lid and cook it for one whistle.
    13. Once the pressure releases, remove it and put the saute green into it and mix it gently.
    14. Spring onion and corn pulao is ready to serve.

    Take a tip:

    The amount of water depends on the kind of rice used. I have used in the ratio of 1: 2

    spring onion and corn pulao
    spring onion and corn pulao

    A few other rice dishes from the blog: Jeera Rice, Spanish Rice

    spring onion and corn pulao
    Evergreendishesdev

    Spring Onion and Corn Pulao

    Spring onion and corn pulao is a mildly fragrant and delicious dish to serve anytime. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    10 minutes
    Total Time 30 minutes
    Servings: 4 people
    Course: lunch box, lunch ideas, Main Course, rice variety
    Cuisine: Indian, north indian
    Ingredients Method

    Ingredients
      

    • 1 cup rice
    • 1 cup spring onion (green) finely cut
    • 1 onion
    • 1/2 cup sweet corn kernels
    • 1 teaspoon ghee (clarified butter)
    • 1 tablespoon oil
    • 2 cloves
    • 2 cardamom
    • 1/2 teaspoon fennel seed
    • 1/2 teaspoon black cumin
    • 1 bay leaf
    • water
    • salt
    To grind
    • 1 cup coriander
    • 8-10 mint leaves
    • 1 green chilly
    • 1/2 inch ginger
    • 2 cloves garlic

    Method
     

    1. Take the greens of the spring onion, cut them finely and put in water. Rinse and put it aside. 
    2. Soak the rice for 15-20 minutes.
    3. Cut the onion and put the corn kernels in water. 
    4. Grind the ingredients under the section “to grind”
    5. Take ghee in a pan and saute the spring onion leaves for two minutes. Put it aside.
    6. Add oil in the pressure cooker, put the fennel seeds and black cumin, once it splutters put the cardamom, clove and bay leaf. Put the onion and saute for sometime. 
    7. Add the corn kernels to it. Let cook for a minute.
    8. Now, add the ground paste to it and saute for sometime.
    9. Put the rice and saute for sometime.
    10. Add water and salt. Give a stir. Close the lid and let cook for one whistle.
    11. Once the pressure releases, remove the lid and gently mix the sauted spring onion to it. 
    12. Spring onion and corn pulao is ready to serve.

    If you ever make this dish, take a photo and share it with me. I would like to see your creation. Tag @foodiejayashree on Instagram on follow us on facebook.

    You can save these pictures on pinterest for your reference.

     

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  • Kidney Bean and Corn Salad

    Kidney Bean and Corn Salad

    Jump to Recipe Print Recipe

    Kidney bean and corn salad is a tasty and nutrition packed snack to binge anytime. Serve it with lunch or as a light snack,  it is definitely a crowd pleaser. 

    Salads form an important part of our diet. They are filling, tasty, easy to prepare and most of all, packed with nutrition and less on calories. It helps in the daily struggle to eat nutrition packed food.

    We love this kidney bean salad, it is so tasty and filling. It is good to indulge in healthy eating on a regular basis.

    Legumes are the seeds or fruits of a family of plants called Fabaceae. Legumes are the essential food in any vegetarian diet. They are a significant source of proteins, dietary fiber, vitamin B and dietary minerals.  The well known legumes are clover, alfalfa, peas, beans, chickpeas, lentils,  lupia bean, soybean, peanuts and tamarind.

     

    Today, I have chosen kidney beans as the star ingredient here. Kidney bean is popular as Rajma in our country.  Rajma Chawal is one of the cherished food of the North Indians, a gravy in which kidney beans are cooked.

    Kidney beans are rich source of protein, carbohydrates and dietary fiber. It help in building the bones and  keeping the heart healthy. It  helps in weight reduction and improves metabolism. It strengthens the digestive system and improves the metabolism.

    One cup (256 grams)  of cooked kidney beans contains roughly 215 calories. It has 13.4 grams of protein and 13.6 grams of fiber. The folate is 23% of the RDI (Recommended Daily Intake), mangane is 22% of RDI, Vitamin K is 48% while Thiamine is 30% of RDI.   Source : www.healthline.com

    kidney bean and corn salad
    kidney bean and corn salad
    kidney bean and corn salad
    Evergreendishesdev

    Kidney Bean and Corn Salad

    5 from 3 votes
    Kidney bean and corn salad is a tasty and healthy snack to binge anytime. 
    Print Recipe Pin Recipe
    Prep Time 8 hours
    Cook Time 1 hour
    Total Time 9 hours
    Servings: 6 people
    Course: evening snacks, lunch ideas, midday snack
    Ingredients Method Notes

    Ingredients
      

    • 1 cup kidney beans
    • 1 cup sweet corn kernels
    • 1 onion
    • 2 cucumber
    For the dressing
    • 1 teaspoon mustard powder
    • 1/2 teaspoon pepper powder
    • 1/4 teaspoon oregano
    • 1/2 lemon juice
    • 2 teaspoon olive oil
    • salt to taste

    Method
     

    Pre-requisites
    1. Soak black beans overnight or for seven to eight hours.
    Method:
    1. Cook the black beans in pressure cooker for seven to eight whistles. Remove it only after the pressure releases by itself. 
    2. Cut onions finely. Cut cucumber into small chunks.
    3. Put the corn kernels in hot water. 
    4. Take the beans and put them in a bowl. The water may be used later. Add other veggies to it. 
    5. In a small bowl, mix all the ingredients for the seasoning, and put it over it. 
    6. Gently mix and serve.

    Notes

    • Kidney beans need to be well cooked. They should be soft when you touch between fingers, pressure cook it again  if not done properly.
    • Canned beans may be used.
    • I have used frozen corn here. 
    kidney bean and corn salad
    kidney bean and corn salad

    Sending this to My Legume Love Affair #120 hosted by Jagruti of JCookingOdyssey. popular as MLLA, this event which spotlights on Legumes  was  started in 2008 by Susan  of The Well Seasoned Cook. Currently, it is run by Lisa of Lisa’s Kitchen. 

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

    If you ever make this recipe, do take a photo of your creation and tag me on Instagram @foodiejayashree or @evergreendishes on Facebook. Subscribe to get all updates and an e-book for free.

    Pin it for later:

    kidney bean and corn salad

     

     

  • Cabbage stir fry recipe | cabbage palya

    Cabbage stir fry recipe | cabbage palya

    Cabbage stir fry/ palya  is a simple yet flavourful accompaniment. It tastes good with rice and sambar or rasam.  It can also be served with chapati or roti.

    Cabbage is one of the veggies that I cook on a regular basis. It is flavourful and pairs well with  both rice and  chapati. It can be easily made with a few ingredients. The cabbage stir fry is also called as thoran, palya  and poriyal.

    Let’s know a bit of cabbage:

    It is one of the widely grown vegetables in the world. It is a low calorie, fiber rich leafy vegetable. It is the store house of phyto chemicals.

    Variety:

    Different varieties of cabbage are cultivated such as green, purple, red, savoy, bok-choy and napha cabbage.

    Benefits of using cabbage:

    Cabbage  helps in preventing cancer. It helps in reducing bad cholestrol. It aids in weight loss. It can be eaten both raw and cooked. It is a rich source of fibre. It helps prevent constipation. It boosts mental functions.

    Culinary usage:

    It can be used both in raw and cooked form. It is versatile vegetable which eases our cooking. From salads to stir fry, it is one of the veggies that most people consume. It is one of the key ingredients in Indo- Chinese cooking. Cabbage rice is easy to prepare and  tastes awesome. One can make fried snacks and serve with tea.

    Cabbage stir fry| poriyal |thoran| palya

    Ingredients:

    • 1 medium cabbage
    • 1 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon turmeric powder
    • 1/4 teaspoon asafoetida
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • 4 green chilly
    • a few curry leaves
    • salt to taste
    • 1 teaspoon milk
    • coriander for garnishing
    • 1/2 bowl fresh coconut

    Method:

    1. Cut the cabbage as finely as you can. The taste of the stir fry to an extent depends on how we cut it. Put it in water, rinse and put in a colander.
    2. Take oil in a pan, add mustard seeds, as it crackles, put bengal gram and urad dal to it. Let it get a golden colour. Add turmeric powder, asafoetida and green chilly to it.
    3. Add the cabbage to it. Put salt and milk. Milk helps in avoiding the smell cabbage emits at times. Since, no onion is used here that can elevate the taste, I add a little milk. Mix it, close a lid and let cook on slow flame.
    4. Once it tender and cooked, remove the lid and let cook for sometime. Sometimes, cabbage tends to get watery.
    5. Add coconut if using and garnish with fresh coriander.

    Take a tip:

    • Adding of coconut enhances the flavour and it is a typical South Indian style of cooking. I have not added here
    • One can use green peas along with cabbage. Add a handful of it along with cabbage and let it cook.
    • Do cut cabbage  as finely as possible.
    cabbage stir fry
    cabbage stir fry

    About the event:

    Cabbage stir fry recipe was posted in 2018, four years later, I have added one more picture to it.  I have also put the pinterest pic and made a few seo related changes.Sending it to Foodies_Redoing Old Post 76, where we edit out old posts with better pictures, text or both.

    cabbage stir fry | thoran | palya
    Evergreendishesdev

    Cabbage Stir Fry

    Cabbage Stir Fry is a simple and tasty accompaniment for any meal. It tastes good with rice as well as chapati.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course: lunch box, lunch ideas, Side Dish
    Cuisine: Indian, South Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 medium size cabbage
    • 1 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon turmeric powder
    • 1/4 teaspoon asafoetida
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • 4 green chilly cut into pieces
    • few curry leaves
    • coriander for garnishing
    • 1/2 cup fresh coconut optional
    • 1 teaspoon milk
    • salt to taste

    Method
     

    1. Shred the cabbage as finely as you can. Put it in water and keep it aside. Put in a colander.
    2. Make seasoning in a pan, add oil, put the mustard seeds, as it splutters, add bengal and urad dal. Let it turn golden, add turmeric powder, asafoetida, green chilly and curry leaves.
    3. Put the shredded cabbage into it, add salt and milk. Mix and cover with a lid. Let cook on a slow flame.
    4. Once it is cooked, add coconut and heat it.
    5. Garnish with fresh coriander.

    Notes

    • Peas may be added to it.
    • Coconut may be avoided.
    • Adding of milk helps to remove the odour of cabbage that it has.
    cabbage stir fry
    cabbage stir fry

    If you ever make Cabbage Stir Fry 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!

  • Ragi Thalipeeth / how to make ragi thalipeeth

    Ragi Thalipeeth | Finger Millet Flatbread |  South Indian Recipes | Healthy Breakfast Recipes | Lunch ideas

    Ragi thalipeeth is a tasty and healthy alternative to the usual one. It is vegan and gluten free. It is ideal for weight watchers and people suffering with diabetes.

    Today, everyone is aware of the importance good health and all seem to be conscious of the food that they consume. Millets play an important role as they are low in calories and power packed, helping one to sustain energy for a long time.

    Fingermillet or Ragi is a rich source of proteins and minerals. It contains important amino acids, high amount of calcium and potassium.  It is low in fat and gluten free. It has cooling properties and ideal for summer.

    Ragi mudde is the daily meal of many people in Karnataka. There are many ways in which we can include this super food in our diet. Here is the Ragi Idli that I posted earlier. Today, I am bringing to you,  thalipeeth using ragi flour.

    Thalipeeth is an Indian flat bread made using flour and pressed usually on sheet using hand. It is tasty like a pancake and can be served for breakfast, lunch or dinner.

    Ragi Thalipeeth/ Finger Millet Flatbread

    Ingredients:

    • 1 cup ragi flour
    • 1 cup rice flour
    • 1/2 cup fresh coconut
    • 3 green chilly
    • 1 teaspoon cumin
    • 1 teaspoon sesame
    • 1 tablespoon coriander
    • a few curry leaves
    • salt to taste
    • water
    • oil for roasting

    Equipments : wide bowl, skillet, sheets, spatula, plate

    Method: 

    1. Grind coconut, green chilly and cumin together to a paste.
    2. Finely cut the coriander leaves, wash and keep it aside.
    3. Take a bowl, add the flour and salt. Mix it. Put the paste, coriander leaves, curry leaves, sesame and mix it with a little water to form a stiff dough.
    4. Take a rolling sheet and smear some oil over it. Take a ball of the dough and pat into a thin circle. Smear some oil as you do it.
    5. Heat a skillet. Put the rolled thalipeeth onto it. As it gets cooked, you will be able to remove the sheet.
    6. Flip it to the other side.
    7. Once, it is done, remove and serve with coconut chutney.

    Take a tip:

    • Chopped onions may be added.
    • Grated carrot or fenugreek leaves too can be added.
    • Sheets are available in the market, you can use the brown paper too.

    Pin it for later:

    Ragi thalipeeth
    Ragi thalipeeth
    Evergreendishesdev

    Ragi thalipeeth

    Ragi thalipeeth is tasty and healthy alternative to the usual one. It is vegan and gluten free. It is ideal for weight watchers and people with diabetics.
    Print Recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings: 6 pieces
    Course: Breakfast, lunch ideas
    Cuisine: South Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup ragi flour/ finger miller flour 1 cup =250ml
    • 1 cup rice flour
    • 1/2 cup fresh coconut
    • 3 green chilly
    • 1 teaspoon cumin
    • 1 teaspoon sesame
    • 1 tablespoon coriander finely chopped
    • curry leaves
    • salt to taste
    • water for kneading and grinding

    Method
     

    1. Grind coconut, green chilly and cumin to a fine paste.
    2. Take both the flour in a wide bowl, add salt and mix it. 
    3. Add the paste, sesame, coriander leaves, curry leaves and mix to a stiff dough.
    4. Take a sheet, smear some oil, take a ball of the dough and pat it into a thin circle.
    5. Heat a skillet, put the sheet over it, let cook, remove the sheet, flip it to the other side and let cook for sometime.
    6. Serve hot with coconut chutney.

    Notes

    • Finely cut onions may be added.
    • Carrot and fenugreek leaves may be added.
    • Sheets are available in the market. One can also use the brown paper( with plastic finish)

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    If you ever recreate this dish, do link back to this post.  Let the writing be your own, and do tag me @foodiejayashree on Instagram

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    Sending this to Lou Lou Girls, Tickle My Taste Buds Tuesday and also to

    Menu Plan Monday

     

     

  • 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

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    Aloo Martar
    Aloo matar

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  • Huli nuchu | Katambli | Karnataka recipes

    Huli nuchu | Katambli | Karnataka recipes

    Huli nuchu or katambli is a traditional food that is made using broken rice and buttermilk. It is a coolant food for summer from Karnataka.

    Some recipes are  cherished since ages, they have stood the test of time and  are worth mentioning.  May be with time,  life is moving super fast these days, some dishes will be soon forgotten and face a silent death with time. Writing it here, for all the kannadiga fans who love these dishes, Huli nuchu or katambli is one such unique dish, it’s one of the heirloom recipes, passed on through generations.

    It makes a good dish for lunch or breakfast. Huli nuchu is a kannada word, where “huli” means “sour” and ” nuchu ” is the term used for broken rice granules. Thus, the broken rice granules are cooked in sour buttermilk.  With the recipe written down here, I hope many will continue to cook and enjoy this rare dish.

    huli nuchu or katambli
    huli nuchu or katambli

    Broken rice granules are cooked in sour buttermilk with  seasoning and spices, it makes a comfort meal by itself. One can serve it for breakfast or lunch. A simple mango pickle tastes good with it.

    One needs a little prior preparation here. Raw rice needs to be washed and dried on a cloth. It is then coarsely grinded in the mixie. You can make this a day earlier and keep it ready.

    How to make the broken rice:

    It is usually available in the market, but one can make it at home also. Take a cup of rice, wash and soak it for two hours. Later, discard the water put it to dry on a cotton cloth in shade. Once, it is partially dry, grind it coarsely in the mixer.

    Huli Nuchu / Katambli recipe

    Ingredients:

    • 1 cup broken rice
    • 2 cup sour curd
    • 4 cup water
    • 2 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon asafoetida
    • 1 inch ginger cut into small bits
    • 1 teaspoon cumin
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • 4 green chilly
    • a few curry leaves
    • coriander finely chopped
    • salt to taste

    Method:

    • Whisk the curds and keep it aside.
    • Heat oil in a thick bottom pan, it is good to use a pressure cooker if you do not have a thick bottom vessel. Add mustard seeds, as it crackles, put bengal gram and urad dal to it. Add asafoetida, after a few seconds, put the green chilly and curry leaves to it. Mix water to the curds. Pour it into seasoning, add salt.
    • As it boils, mix the broken rice granules (akki tari) slowly to it. Keep stirring, lumps may be formed here.  Let cook on a slow heat for some time. Keep stirring in between.
    • Add fresh coriander to it.
    • Add more water, if the consistency is thick.
    • The rice granules should be soft, once it is done, remove and serve. Mango pickle tastes good with it.

    Take a tip:

    • Sour curds is essential.
    • Adjust chilly as per your needs.
    • Ginger may be grated and put in the seasoning.
    • Do not skip adding ginger, it gives a good taste to thhe dish.
    • It needs time to prepare this dish.
    huli nuchu or katambli
    huli nuchu or katambli
    huli nuchu
    Evergreendishesdev

    Huli nuchu | Katambli | Karnataka recipe

    5 from 8 votes
    Huli nuchu is one of the heirloom recipes that is prepared by me. Broken rice are simmered in buttermilk with a seasoning for a long time, it makes a tasty meal by itslef. 
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 1 hour
    Total Time 1 hour 30 minutes
    Servings: 6 people
    Ingredients Method Notes

    Ingredients
      

    • 1 cup broken rice, akki tari,
    • 2 cup sour yoghurt
    • 3 cup water
    • 2 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • 1 inch ginger
    • 4 green chilly
    • a few curry leaves
    • coriander leaves
    • salt to tatse

    Method
     

    1. Whisk the curds, add water to it and keep it aside. 
    2. Heat oil in a thick bottom pan, add mustard seeds, as it crackles, put asafoetida, bengal gram, urad dal, ginger pieces, green chilly and curry leaves. Let cook for a few seconds. Now, add the buttermilk (curds and water mixed) to it. 
    3. Once it boils, slowly add the broken rice to it, keep stirring in between. Add salt and let cook on a slow flame for half an hour. 
    4. Keep stirring in between. Add water if necessary, the consistency should be moderately thick.
    5. Add fresh chopped coriander to it while cooking. It imparts good smell. 

    Notes

    • To make broken rice, wash the raw rice and put it to dry on a cloth. Later, coarsely grind it. 
    • Curds should be sour.
    • Adjust the consistency of water.
    • Grated ginger can be added.

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    huli nuchu
    huli nuchu / katambli

     

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  • Restaurant style Veg Hariyali

    Restaurant style Veg Hariyali

    Veg Hariyali is a tasty accompaniment that goes well with any Indian flat bread. Various vegetables are cooked in spinach puree garnished with some spices.

    “Mamma, what is the curry or sabzi that you have made  along with chapati? ” is the pertinent question that I get each day. Well, accompaniments do enhance the taste of food that we eat. Spinach makes a great accompaniment. Here, is another kind of  side dish that you can make with roti or nan. It is known as  Veg Hariyali.

    Spinach can be used in various dishes. It is healthy and packed with calcium. This accompaniment is made in spinach base along with various vegetables. My other spinach recipes, do check it here:  Five ways to use Spinach

    veg hariyali

    What goes in Veg Hariyali ?

    • Spinach : It is one of the essential ingredient to make veg hariyali. The leaves are seperated from the stalk and blanched.
    • Onion
    • Assorted Vegetables : I have used beans, carrot, and capsicum, You may use other vegetables as green peas, sweet corn kernels. The vegetables including onion are cut into big chunks here.
    • Green chilli
    • Ginger : For that good taste
    • Garlic : Lends a good taste but you may avoid it.
    • Pepper powder
    • Pomegranate powder : I usually have it  handy in my pantry.
    • Chaat Masala
    • Chilly powder
    • Milk
    • Salt
    • Oil

     

    Evergreendishesdev

    Veg Hariyali

    5 from 3 votes
    A tasty accompaniment which goes well with any Indian bread.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings: 4 people
    Course: accompaniments, curry, dinner, lunch, Side Dish, vegetable in gravy
    Cuisine: Indian, north indian
    Calories: 150
    Ingredients Method Notes

    Ingredients
      

    • 2 clusters spinach
    • 15 french beans
    • 2 carrots
    • 1 onion
    • 1 capsicum
    • 2 tsp oil
    • 1/2 inch ginger
    • 4 cloves garlic
    • 2 green chilly
    • 1/2 tsp pepper powder
    • 1/2 tsp pomegranate powder
    • 1/2 tsp chaat masala
    • 1/2 tsp chilly powder
    • 1/4 cup milk

    Method
     

    1. Cut the veggies into slightly big chunks.
      veggies
    2. Remove the stalk of spinach and cut it.
      spinach
    3. Boil the beans and carrot al dente.
      veggies boiled
    4. Blanch the spinach leaves.
      spinach blanched
    5. Grind spinach along with ginger, garlic and green chilly to a puree.
    6. Take oil in a pan. Add cumin, as it splutters, put in the onion.
      onions being sauted
    7. Once it turns translucent, add capsicum. Let cook until al dente.
      capsicum to be added
    8. Put the puree. Let cook for sometime.
    9. Add the veggies. 
      Put the veggies
    10. Add the dry spices.
      Throw in the dry spice powders
    11. Give a stir, let cook for sometime. Then, add milk to it.
    12. Let cook for a minute. Veg Hariyali is ready to serve.
      Veg Hariyali

    Notes

    Other veggies can be used here.
     

    About the event :

    Sending this to Foodies_Redoing Old Post 118 . It is a fortnightly event, we work on an old post either by editing the text pictures or both. Here, I have changed the pictures. The pin it picture was missing.

     

    veg hariyali
    veg hariyali

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

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  • Andhra Pappu | Palak Pappu recipe

    Andhra Pappu | Palak Pappu recipe

    Andhra Pappu / Palak pappu is tasty and healthy. It  makes a good accompaniment with any meal. Serve it with hot steamed rice along with a pickle and a few appalams, you will have a delicious meal.

    I am happy and excited to introduce a new cuisine in my blog. When the theme of our blog hop was decided as ” Regional cuisine ” I was  excited to try new dishes. After much contemplating with myself, I settled on the Telugu cuisine.  It is a spicy, tangy and hot in taste.
    The Telugu region can be divided into three parts as the Coastal Andhra, Telangana and Rayal Seema. Though the food is of the same kind, there is still a variation within these states. This cuisine is also found in neighbouring states as Hyderabad Karnataka and part of Tamilnadu. One part consumes millet while the other regions are contented with rice. They are lovers of hot and spicy food as pickles and chutneys. Tomato picle and avakai are their speciality.They are known to use the guntur kind of chilly.

    Among the breakfast dishes, they prepare idli, dosa , pesarittu, dibb roti, minapattu and upma of  rice and semolina.

    Today, I am presenting to you “Andhra Pappu ” which is dal cooked with green vegetables.  It is tasty and makes an ideal accompaniment with rice or jowar roti. The method involved in cooking this is different from our counterpart. Without much ado, let me take you to the recipe.

              ANDHRA PAPPU / PALAK PAPPU RECIPE

     

    Ingredients:

    • 1 cup tuvar dal       Measurement used :1 cup = 125 grams
    • 1 cluster spinach (any other green leaf may be used)
    • 2 green chilly
    • 1 tomato
    • 5 cloves garlic
    • 1 teaspoon turmeric powder
    • 1 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon asafoetida
    •  lemon sized ball of tamarind
    • salt to taste

    Pre- requisites :

    • Remove the stalk of the green leaf and chop it finely. Wash it by soaking it in water for sometime.
    • Soak the tamarind in water for half an hour. Then, extract the pulp from it.

    Cooking in easy steps :

    • Cooking of dal along with green leaf and other ingredients mentioned later
    • Making the seasoning.
    • Again pressure cook.

    1 Wash the dal and put it in a wide bowl. Add the chopped green leaf, tomato pieces, slit green chilly, garlic cloves and turmeric powder with adequate amount of water. Cook it in a pressure pan.

    2 Take oil in a wok. Add mustard seeds, as it splutters, add asafoetida and turmeric powder. To this , add the cooked dal. Let cook for sometime. Now, put salt and tamarind pulp. Allow to boil for five minutes.

    3 The cooked dal is again put in the pressure pan and allowed to cook for one whistle. Let the pressure release itself. Check the consistency and boil if needed.

    4 Andhra pappu is ready to serve.

    Andhra pappu
    Evergreendishesdev

    Andhra Pappu / Palak Pappu

    Andhra Pappu is tasty and healthy. It makes a good accompaniment with hot steamed rice.
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 30 minutes
    Total Time 1 hour
    Servings: 4 people
    Course: accompaniments
    Cuisine: Andhra pradesh
    Ingredients Method

    Ingredients
      

    • 1 cup tuvar dal 125 grams
    • 1 bunch green leaf vegetable
    • 2 green chilly
    • 1 tomato
    • 5 cloves garlic cloves
    • 1 tsp turmeric powder
    • 1 tbsp oil
    • 1/2 tsp mustard seeds
    • 1/4 tsp asafoetida
    • tamarind lemon sized ball
    • salt to taste

    Method
     

    1. Pre- requisites :
    2. Remove the stalk of the green leaf and chop it finely. Wash it by soaking it in water for sometime.
    3. Soak the tamarind in water for half an hour. Then, extract the pulp from it.
    4. Cooking in easy steps :
    5. Cooking of dal along with green leaf and other ingredients mentioned later
    6. Making the seasoning.
    7. Again pressure cook.
    8. 1 Wash the dal and put it in a wide bowl. Add the chopped green leaf, tomato pieces, slit green chilly, garlic cloves and turmeric powder with adequate amount of water. Cook it in a pressure pan.
    9. 2 Take oil in a wok. Add mustard seeds, as it splutters, add asafoetida and turmeric powder. To this , add the cooked dal. Let cook for sometime. Now, put salt and tamarind pulp. Allow to boil for five minutes.
    10. 3 The cooked dal is again put in the pressure pan and allowed to cook for one whistle.

    If  you ever make this Rawa Kesari / Sheera recipe, take a picture and tag  @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be happy to see your creation and share them further. Subscribe to get all updates and book of handyhints for free.

     

    Pin Andhra Pappu to lunch board for later reference:

    Andhra Pappu / Palak Pappu
    Andhra Pappu / Palak Pappu                                                                                                                                                                                                                                                                                                   

     

     

     

     

     

     

     

     

  • Sambar / south indian cuisine

    Sambar / south indian cuisine

    Sambar is a thick lentil based, thick soup like dish made with the addition of vegetables and spice mix, usually served with steamed rice. It is commonly made in every household in South India, though the spice mix varies.

    Sambar is thicker than rasam and usually, some kind of vegetables or green leaves are added to it. It is also served with idly and wada. Onion may or may not be added to it. This is a vegan food.

    Here is one kind of sambar that you can make on a regular basis.

    The ingredients that you need are:

    • 1 cup  tur dal
    • 1.5  cup beans,carrot and potato
    • 1 onion cut into small pieces
    • 1 tomato finely cut
    • 2 tsp of sambar powder
    • 1 tsp of chilly powder
    • a lemon size ball of tamarind
    • salt to taste
    • 2 tbsp of  ghee and oil mixed together for seasoning
    • 1/2 tsp of cumin seeds
    • a few curry leaves
    • coriander for garnishing

     

    Method:

    • Wash the tur dal and cook it in the pressure cooker with the veggies. Keep aside.
    • Soak tamarind in water for fifteen minutes.
    • Take oil in a kadai and make the seasoning. Add cumin seeds,curry leaves and onions. Saute till light pink in colour.
    • Add tomatoes and allow to cook till tender.
    • Extract the pulp from the tamarind. Strain it and measure a small glass of it. Pour it into the kadai.
    • Add sambar powder, chilli powder and salt.
    • Allow to boil for sometime.
    • Now add the cooked vegetables in dal .
    • Add sufficient quantity of water.
    • Allow to boil on slow flame,Garnish with fresh finely cut   coriander leaves.

    Take a tip:

    • Sambar powder is easily available in market.
    sambar
    sambar

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    Sambar / south indian cuisine

     

    This is an old post which I have redone with better pictures and text. Every fortnightly, a group of bloggers visit our old posts and edit one of them. Sending this to Foodies_ Redoing_Old Post19

     

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