Evergreendishes

Category: north indian

  • Palak Corn | Spinach Corn Sabzi

    Palak Corn | Spinach Corn Sabzi

    Palak Corn  is a delicious spinach side dish with corn kernels in it. It pairs well with roti or paratha.

    Those who read me regularly know that I love using spinach in my daily cooking. It is versatile, can be used in a wide range of dishes and most of all, everyone likes it at home. Spinach makes a good accompaniment with any Indian flat bread. Corn Palak is one such sabzi that I make sometimes.

    Nutrients in Spinach:

    Spinach is rich in niacin, zinc, protein, fibre, vitamin A, C,E, K, thiamin, vitamin B6, folate, calcium, iron, magnesium, phosporous, potassium, copper and manganese. It is low in fat and cholestrol.  With so much of nutrients and we being vegetarians, I find it good  to use this green leaf often.

     

    The other dishes of Spinach on blog are

    Over to the recipe of Palak Corn | Spinach Corn Sabzi

    palak corn

    Ingredients:

    • 2 clusters Spinach
    • 1 bowl corn kernels
    To make a paste:
    • 1 onion
    • 1 tomato
    • 2 green chilly
    • 1 inch ginger
    • 8 cloves garlic
    • 8 cashews
    • 1 tablespoon melon seeds
    Other ingredients:
    • 2 teaspoon oil
    • 1/4 cup fresh cream ( I used homemade)
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon cumin
    • 1/4 teaspoon garam masala powder
    • 1/2 teaspoon chilly powder

    Method:

    1. Remove the stalk of spinach leaves, coarsely cut, wash and blanch it. Once it is cool, make a paste of it.
    2. Soak cashew and melon seeds for sometime.
    3. Grind ingredients under “to make a paste”
    4. Thaw the frozen corn and boil with a little salt.
    5. Heat oil in a pan, add cumin and put the paste into it. Put a little turmeric powder to it. Saute for sometime. Add garam masala and the chilly powder.
    6. Once the raw smell is gone, add the spinach puree to it.
    7. Put salt and corn kernels to it.
    8. Let boil for sometime.
    9. Blend the cream well and mix it. Corn Palak is ready to serve.
    10. Serve hot with phulka, roti or naan.

    Take a tip: If you are using fresh corn, cook them in the pressure cooker.

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    palak corn
    Evergreendishesdev

    Palak Corn

    Palak Corn makes a good dish with any Indian flat bread. It is tasty and lip smacking good. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings: 4 people
    Course: accompaniment, kids favourite, lunch ideas, Main Course, sabzi
    Cuisine: north indian
    Ingredients Method Notes

    Ingredients
      

    • 2 clusters spinach
    • 1 cup corn kernels
    To be made to a paste
    • 1 onion
    • 1 tomato
    • 1 inch ginger
    • 8 cloves garlic
    • 2 green chilly
    • 6 cashew
    • 1 tbsp melon seed
    Other ingredients
    • 2 teaspoon oil
    • 1/4 cup cream
    • 1/4 tsp garam masala
    • 1/2 tsp chilly powder
    • 1/2 tsp cumin
    • salt

    Method
     

    1. Remove the stalk of the spinach leaves, wash and blanch them. When cool grind to a puree.
    2. Thaw the corn kernels. If using, fresh corn, boil them for sometime.
    3. Grind the ingredients under “To  be made to a paste”
    4. Heat oil in a pan , add cumin, as it splutters, put the paste to it. Saute for sometime until the raw smell goes. Add turmeric powder, garam masala, chilly powder and salt to it. Mix well and let the flavours imbibe.
    5. Put the corn kernels to it. Let boil for a minute. Add the cream to it, mix and serve with any indian flat bread. 

    Notes

    • I have used frozen corn. If using fresh corn, cook them in the pressure cooker with a little salt.
    • Soak cashew and melon seeds in water for sometime, it eases grinding.

    A few spinach recipes from my co-bloggers:

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    palak corn
    Palak corn

     

     

     

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  • Green Pulao| how to make green pulao

    Green Pulao| how to make green pulao

    Rice variety are tasty and filling. They are ideal to use as a single dish or pair it with other variety of dishes. Pulao is one of the dishes that I make quite often, it’s loved by all and its easy for me to prepare. Green pulao, I have been making this since sometime, it make a good one pot meal.

    Green pulao has the combination of mint and coriander along with other spices. I usually serve with onion raita (onion in yoghurt), but it can be paired with cucumber and onion raita too. A gravy based dish will also be ideal for a good meal.

    green pulao
    green pulao

    Lets get cooking Green Pulao

    Ingredients:

    • 1 cup basmati rice
    • 15 french beans
    • 1 capsicum
    • 1 cup green peas

    To be ground to a paste:

    • 2 green chilly
    • 1/2 bunch coriander
    • 15 mint leaves
    • 3 cloves garlic
    • 1 inch ginger
    • 1 onion

    Other ingredients:

    • 2 tablespoon oil and ghee
    • 1/2 inch cinnamon
    • 2 cardamom
    • 3 cloves
    • 1 bay leaf
    • 1/4 teaspoon shahjeera
    • salt to taste

    Method:

    1. Wash the vegetables and cut them.
    2. Wash the rice and keep it aside for ten minutes.
    3. Grind all the ingredients under the section “To be ground to a paste”
    4. Heat oil and ghee mixture in a par, add spices, let splutter, then add the ground paste, saute for sometime.
    5. Put beans to it. Then add peas and later add capsicum. Saute for two minutes.
    6. Put the soaked rice to it. Saute it lightly for two minutes.
    7. Now, add water and salt. Give a stir, close the lid and cook it for one whistle.
    8. Allow the pressure to release by itself.
    9. Gently mix the pulao with a ladle.
    10. Serve hot with onion raita.
    green pulao
    green pulao

    Green Pulao

    Green pulao is a tasty one pot meal that can be enjoyed for the weekend. 
    Print Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings: 4 person
    Course: brunch, dinner ideas, lunch ideas, Main Course, pulav variety, rice variety
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup rice
    • 15 french bean
    • 1 capsicum
    • 1 bowl green peas
    To be ground to a paste
    • 1/2 bunch coriander
    • 15 mint leaves
    • 2 green chilly
    • 1 inch ginger
    • 3 cloves garlic
    Other ingredients
    • 2 tablespoon oil and ghee
    • 1/4 teaspoon shajeera
    • 2 cardamom
    • 3 cloves
    • 1 bay leaf
    • water for cooking
    • salt to taste

    Method
     

    1. Wash the rice and keep it aside. 
    2. Cut the vegetables and keep them ready.
    3. Grind the ingredients under the section,”To be ground to a paste”
    4. Take oil and ghee mixture in a pressure pan, add caraway seeds, as it sizzles, put cinnamon stick, cardamom and cloves to it. Give a stir and after thirty seconds, put the ground paste. Saute for sometime.
    5. Now, add beans to it. After two minutes, put peas and then capsicum to it. Saute for sometime, add the washed rice to it. Saute slowly for sometime.
    6. Add water and salt to it. Give a stir, close the lid and let cook for one whistle.
    7. Allow the pressure to release by itself. Gently mix with a ladle. Serve hot with onion raita.

    Notes

    • Quantity of water depends on the rice. I usually add two cups of water for one cup of rice.
    • I do not soak the rice in water. I wash the rice, drain the water and keep it aside, this gives me good results. 
    • You may soak the rice if you wish.
    • I prefer to use oil and ghee mixture. You may use only ghee or oil.

    Other pulao recipes from the blog:

     

     

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  • Kurkuri bhindi | 2 ways crispy okra fry

    Kurkuri bhindi | 2 ways crispy okra fry

    Kurkuri Bhindi Fry or crispy bhindi fry  is a tasty accompaniment with any meal. Serve it with any meal as an accompaniment, it is loved and relished by all.

    It is assured that I need okra at least once in a week, usually sabzi but sometimes I do fry.  Here is another kind of fry that is tasty and crispy.

    Kurkuri Bhindi Crispy Bhindi Fry

    Ingredients:

    • 1/2 kilogram bhindi
    • salt to taste
    • 1/2 teaspoon turmeric powder
    • pinch of asafoetida
    • 1/2 teaspoon pepper powder
    • 1/2 teaspoon chat masala
    • 2 teaspoon chilly powder
    • 1  teaspoon cumin powder
    • 1 teaspoon coriander powder
    • 2 tablespoon fresh coriander chopped
    • 2 tablespoon gram flour
    • oil for frying

    Method:

    1. Wash the bhindi and pat dry.
    2. Cut it vertically into four strips. If the bhindi are large in size, cut them into two.
    3. Add salt, asafoetida, turmeric powder, chilly powder, amachur powder, coriander powder, cumin powder, chopped coriander and mix it.
    4. Sprinkle  gram flour and mix it. Keep the mixture to marinate for twenty minutes.
    5. Heat oil in a pan. Put a few pieces of the marinated mixture into oil.
    6. Deep fry on medium heat for sometime.
    7. Turn them with a ladle. Once they are crisp and brown, remove them on a tissue paper.
    8. Repeat for the rest of the mixture.
    9. Serve with rice as an accompaniment.
    kurkuri bhindi
    kurkuri bhindi
    bhindi pieces
    bhindi pieces
    making of kurkuri bhindi in steps
    making of kurkuri bhindi in steps
    kurkuri bhindi
    Evergreendishesdev

    Kurkure Bhindi

    Kurkure bhindi is a okra deep fried by coating it with a mixture of spices. It makes a good accompaniment with any meal.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings: 4 people
    Course: Side Dish
    Cuisine: Indian, north indian, Vegan,, Vegetarian
    Ingredients Method Notes

    Ingredients
      

    • 1/2 kilogram bhindi/okra/ladiesfinger
    • salt to taste
    • 1/2 teaspoon turmeric powder
    • 1/4 teaspoon asafoetida
    • 1/2 teaspoon chat masala
    • 1/2 teaspoon pepper powder
    • 2 teaspoon chilly powder
    • 1 teaspoon coriander powder
    • 1 teaspoon cumin powder
    • 2 tablespoon gramflour
    • 2 teaspoon coriander leaves
    • oil for frying

    Method
     

    1. Wash the bhindi and pat dry. Cut them vertically into thin strips. If the bhindi are big in size, divide them into two.
    2. Add salt, turmeric powder, asafoetida, chilly powder, coriander powder, cumin powder, pepper powder, chat masala and coriander leaves to it. Mix it well.
    3. Sprinkle gram flour to it and mix. Allow the mixture to marinate for 15-20 minutes
    4. Heat oil in a frying pan. Add a few pieces of the marinated pieces.
    5. Deep fry on medium heat. Turn it to the other side with a ladle. It should be crisp and light brown in colour.
    6. Remove it on a tissue paper. Repeat for the rest of the mixture.
    7. Serve with rice as an accompaniment.

    Notes

    • Bhindi should be dry.
    • Use tender bhindi for better taste. 

     

     

    Other bhindi recipes on my blog

    Bhindi fry Stuffed Bhindi Okra Stirfry

    To make in the air fryer :

    Ingredients :

    • 1/4 kilogram bhindi
    • salt to taste
    • 1/4 teaspoon turmeric powder
    • pinch of asafoetida
    • 1/4 teaspoon pepper powder
    • 1/4 teaspoon chat masala
    • 1.5  teaspoon chilly powder
    • 3/4  teaspoon cumin powder
    • 1 teaspoon coriander powder
    • 1 teaspoon gram flour
    • 2 tablespoon of olive oil

    Method :

    1. Wash the bhindi and pat dry.
    2. Cut the okra into half and slit them in between.
    3. Take oil in a bowl, add all the spice powders into it and mix it.
    4. Put the cut okra slices into it, toss it well and keep it aside for sometime.
    5. Pre-heat the air fryer.
    6. Put the parchment butter and place the okra slices on it. Cook at 300 degree Fahrenheit for five minutes initially. Toss in between. Again put it for another five minutes.
    7. Now, check and cook for two more minutes, Crispy okra is ready to use.

    crispy okra fry 2 ways

    About the event :

    This is an old post which I have edited now. Earlier, I had written only the stove top method, now I have included the air fryer recipe in it. Sending it to Foodies_Redoing Old Post 105, a fortnightly event. Through this group, I have redone many of posts with better pictures now.

    Pin it for later :

     

    crispy bhindi 2 ways
    kurkuri bhindi

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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

    Do share it with your family and friends.

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  • Rajma masala recipe | Two way cooking of rajma

    Rajma masala recipe | Two way cooking of rajma

    Jump to Recipe Print Recipe

    Rajma Masala is a delicious side dish from North Indian cuisine. It is a comfort food for them.

    Rajma is one of the most loved pulses in the northern states. It is served with rice or any kind of Indian flat  bread. Chawal Rajma is a very popular dish.The long bean is kidney shaped, hence it is known as Kidney bean. It is a rich in nutrients and  highly recommended for the vegetarians. More information is here.

    Cooking the kidney bean properly is a necessary, otherwise, it cannot be eaten and may cause stomach disorder too. I remember, a few years back, I advented to cooking this one. A newbie at this, it was a total disaster. The kidney beans, though cooked, were still hard. I stopped cooking for sometime.  Now, again, it has made a comeback and the cooking the right way. The kidney bean, needs to be cooked for nearly half an hour in the pressure cooker,  at least ten to twelve whistles. Let it cool by itself. Later, check and if they are not tender, cook them again for some more time.

    Here, I am sharing two methods of making rajma masala. Follow whichever you prefer.

    rajma masala
    rajma masala

    Ingredients :

    • 1/4 kg Rajma
    • 3 tomato
    • 2 onion
    • 1 inch ginger
    • 4 cloves garlic
    • 2 green chilli
    • 1/2 teaspoon cumin
    • 1 bay leaf
    • 1 red chilli
    • 1/2 teaspoon turmeric powder
    • 1/2 teaspoon dhania powder
    • 1/2 teaspoon cumin powder
    • amchur powder
    • 2 teaspoon chilli powder
    • 1 teaspoon garam masala
    • salt to taste
    • 2 teaspoon oil

    Method :

    Pre requisites:

    • Rajma need to be soaked overnight.
    • Put tomatoes in hot water. Peel the skin.
    • Cut onions into chunks.

    First method to prepare:

    • Drain the water from the soaked kidney bean, put fresh water to it and cook in a pressure cooker for fifteen whistles.
    • Grind tomato, onion, ginger, garlic and chilli to a paste.
    • The kidney beans need to be really soft, otherwise it will not taste good.
    • Heat oil, Put cumin, red chilly and bay leaf to it. As it sizzles, add  the tomato mix puree and saute for a while.
    • The oil should leave the sides , then add the spice powders.
    • Add  turmeric powder and salt. Let boil, make it to a gravy consistency by adding adequate quantity of water.
    • Add the cooked rajma to it.
    • Simmer on a low flame for sometime.
    • Rajma masala is ready to serve.
    • Serve hot with any flat bread or rice.

    Alternate Method :

    • Grind tomato, onion, ginger, garlic and green chilli to a paste.
    • Take oil in a pressure pan, add cumin seed as it sizzles throw in the red chilli and bay leaf to it. Put the tomato onion paste to it. Saute it for sometime. Let the oil leave the sides.
    • Put turmeric powder, dhania powder, cumin powder, garam masala, red chilli powder and amchur powder to it. Saute it for sometime.
    • Drain the water from the soaked rajma. Rinse it in water.
    • Put the washed rajma to it along with salt and five cups of water. Close the lid. Put the whistle and allow it to cook for eight whistles.
    • Let the pressure release by itself. Check the consistency, if needed boil it for sometime.
    • Garnish with fresh coriander leaves. Rajma in pressure cooker is ready to serve.

    The other North Indian dishes you may like are Malai Kaofta, Chana Masala, Alu Palak, Vegetable Makhanwala 

    Evergreendishesdev

    Rajma Masala

    5 from 6 votes
    Rajma Masala is a delicious accompaniment from North Indian cuisine. It pairs well with any kind of flat bread or hot steamed rice. Rajma chawal is a popular food in North India.
    Print Recipe Pin Recipe
    Course: dinner, lunch
    Cuisine: north indian
    Ingredients Method Notes

    Ingredients
      

    • 1/4 kg Rajma
    • 3 to mato
    • 2 onion
    • 1 inch ginger
    • 4 cloves garlic
    • 2 green chilli
    • 1/2 teaspoon cumin
    • 1 bay leaf
    • 1 red chilli
    • 1/2 teaspoon turmeric powder
    • 1/2 teaspoon dhania powder
    • 1/2 teaspoon cumin powder
    • amchur powder
    • 2 teaspoon chilli powder
    • 1 teaspoon garam masala
    • salt to taste
    • 2 teaspoon oil

    Method
     

    Pre requisites:
    1. Rajma need to be soaked overnight.
    2. Put tomatoes in hot water. Peel the skin.
    3. Cut onions into chunks.
    First Method To prepare ;
    1. Drain the water from the soaked kidney bean, put fresh water to it and cook in a pressure cooker for fifteen whistles.
    2. Grind tomato, onion, ginger, garlic and chilli to a paste.
    3. The kidney beans need to be really soft, otherwise it will not taste good.
    4. Heat oil, Put cumin, red chilly and bay leaf to it. As it sizzles, add  the tomato mix puree and saute for a while.
    5. The oil should leave the sides , then add the spice powders.
    6. Add  turmeric powder and salt. Let boil, make it to a gravy consistency by adding adequate quantity of water.
    7. Add the cooked rajma to it.
    8. Simmer on a low flame for sometime.
    9. Rajma masala is ready to serve.
    10. Serve hot with any flat bread or rice.
    Alternate Method :
    1. Grind tomato, onion, ginger, garlic and green chilli to a paste.
    2. Take oil in a pressure pan, add cumin seed as it sizzles throw in the red chilli and bay leaf to it. Put the tomato onion paste to it. Saute it for sometime. Let the oil leave the sides.
    3. Put turmeric powder, dhania powder, cumin powder, garam masala, red chilli powder and amchur powder to it. Saute it for sometime.
    4. Drain the water from the soaked rajma. Rinse it in water.
    5. Put the washed rajma to it along with salt and five cups of water. Close the lid. Put the whistle and allow it to cook for eight whistles.
    6. Let the pressure release by itself. Check the consistency, if needed boil it for sometime.
    7. Garnish with fresh coriander leaves. Rajma in pressure cooker is ready to serve.

    Notes

    To check the rajma if they are cooked properly, it should easily smudge between two fingers. 

    Pin it for later :

    rajma masala
    rajma masala

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  • Paneer Tikka Recipe

    Paneer Tikka Recipe

    Jump to Recipe

    Paneer Tikka is a popular snack known to India and its neighbouring countries. It is often served as an appetiser. Paneer pieces are marinated in spices and grilled to make a perfect snack.

    Paneer or cottage cheese is extensively used in Indian cooking . It is used in gravies, sabzies and snacks. Paneer Tikka is a popular North Indian snack, often served as an appetiser. These tasty bits are ideal to binge on a holiday or at a party. It is made by marinating the cottage cheese  in a blend of spices along with a few veggies and grilled or roasted.. This post is also a part of blog hop with the theme “appetisers” 

    paneer tikka

    A few other appetisers shared earlier are Vegetable Manchurian, Gobhi Manchurian, Veg Shami Kebab, Hara Bhara Kabab

    Paneer Tikka Recipe

    Ingredients :

    • 200 grams cottage cheese 
    • 1 onion 
    • 1 capsicum 
    • oil for frying

    For the marinade :

    • 1 cup thick curd or yoghurt 
    • 1 teaspoon cumin powder 
    • 1 teaspoon coriander powder
    • 1/2 teaspoon amchur powder 
    • 1 teaspoon chilly powder 
    • 1 teaspoonn chat masala 
    • 1 teaspoon ginger garlic paste 
    • salt to taste

    To Make the Paneer Tikkas :

    • Cut cubes of paneer , onion and capsicum.
    • The paneer should be kept in boiling water for at least fifteen minutes before using it.
    • Mix all the ingredients under the section ” For the marinade” 
    • Put the pieces into them and marinade them for an hour. Keep it covered in the refrigerator.
    • Take a skewer, pass on a capsicum, onion and paneer piece  on it. Repeat with a couple more.
    • Take another skewer and put the in the same order.
    • Heat a skillet. Roast them with a little oil. After a minute, change thee direction of the skewers. they should be well cooked.
    • Serve them hot.

    Take a tip :

    • Tomato slices may be used along with other vegetables.
    • To make ginger garlic paste, I have used an inch of ginger and eight cloves of garlic.

     

    About the event:

    This is an old post which I have edited with better pictures. With time, there is a change in the way we write and our pictures are better. Sending this to Foodies_Redoing Old Post 75, a fortnightly event. I have missed a few in between but joined back again.

    Evergreendishesdev

    Paneer Tikka

    Cottage cheese or paneer cubes marinated in spices and deep fried makes a tasty snack.
    Print Recipe
    Servings: 4
    Course: Snack
    Cuisine: north indian
    Ingredients Method

    Ingredients
      

    • 200 grams paneer or cottage cheese cubes
    • 1 onion
    • 1 capsicum
    • oil for frying
    For marinade
    • 1 teaspoon cumin powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon amchur powder
    • 1 teaspoon chilli powder
    • salt to taste
    • 1 cup curd

    Method
     

    1. Cut the onion and  capsicum into  cubes. Remove the paneer cubes and put them in hot water for fifteen minutes.
    2. Mix all ingredients under the section “For marinade”
    3. Put the veggies and paneer  in the marinade mixture for  an hour, preferably keep them in the refrigerator.
    4. Deep fry them in oil.
    5. Paneer Tikka is ready to serve. 

     

    The other appetisers can be read below. Do not miss them

    Vani’s Boondi Chaat

    Piyali’s Rajma pops withTzatziki dip

    Shubha’s Punjabi Samosa

    Padma’s Punugulu

    paneer tikka

    If you ever make Paneer Tikka  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!

     

  • Alu Palak Potatoes in spinach gravy

    Alu Palak Potatoes in spinach gravy

    Spinach is widely used in my cooking. I like this green vegetable for its versitality. One can use it in various kinds of dishes, from starters to rice dishes. Being a store house of nutrients, its one of the reasons, vegetarians should use it. The gravy of spinach is the basis for many north indian dishes. (more…)

  • Dal,the northern style

    Our cooking is influenced from northern states. We adhere their style in daily dishes and thus it seems to have become a part of us. This dish can be served both with rice and chapati .

    INGREDIENTS :

    • tur dal 1 cup
    • tomatoes 3 
    • red chilli powder 1 1/2 tsp 
    • ghee 1tbsp
    • salt
    • cumin 1tsp
    • mustard 1/2 tsp
    • asafoetida 1/4 tsp
    • turmeric powder 1/4 tsp
    dal.the northern style
    an all time favourite

    METHOD :

    Cook the lentil in the pressure cooker. Take a wok and add the ghee. Make the seasoning with cumin,mustard, asafoetida and turmeric powder. Add the tomatoes and salt with some water. allow to cook. Now add the chilli powder and boil for some time. Add the cooked dal to it. Let boil. Serve garnished with coriander .

     

    Evergreendishesdev

    Dal, north indian

    Dal is one of the essentials of Indian menu. North indian dal is tasty and pairs well with both rice and chapati.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course: daily cooking, healthy, Main Course
    Cuisine: north indian
    Ingredients Method

    Ingredients
      

    • 1 cup tur dal
    • 3 tomato
    • 1.5 teaspoon red chilli powder
    • 1 tablespoon ghee
    • salt to taste
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder

    Method
     

    1. Cook the lentil in the pressure cooker. Take a wok and add the ghee. tomatoes and salt with some water. allow to cook. Now add the chilli powder and boil for 
    2. Take a wok and add the ghee. Make the seasoning with cumin,mustard, asafoetida and turmeric powder. Add the  tomatoes and salt with some water. allow to cook. 
    3. Now add the chilli powder and boil for some time. Add the cooked dal to it. Let boil. Serve garnished with coriander .

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  • Vegetable Pulav/ how to make veg pulav

    Vegetable Pulav/ how to make veg pulav

    Pulav is rice dish, usually  made of basmati rice, cooked with  assorted veggies and  spices to give a tasty dish. It can be paired with any yoghurt based salad or any curry.

    Here is one kind of Vegetable Pulav that I often prepare at home.

    It is a norm these days to have a variety of pulav during functions and parties. It is loved by youngsters, as it is a taste that they are acquainted more often. Ladies, in their busy schedule, do find preparing vegetable pulav an easier task.

    veg pulav
    veg pulav

    Vegetable Pulav

     Ingredients :
    • 1 1/2  cup  basmati rice
    • 1/2 bowl of cut onions
    • 1 cup mixed vegetables as beans,carrots and peas
    • 1/2 inch cinnamon
    • 2 cloves
    • 2 cardamom
    • 1/2 bowl  coriander
    • 10 leaves  mint
    • 2 green chillies
    • 1/2 inch ginger
    • 3 cloves of garlic
    • salt to taste
    • 2 tablespoon  ghee + 1 tablespoon oil
    • water for cooking

     

    Method:
    • Wash the rice, drain water and keep aside.
    • Grind coriander, mint leaves, green chillies, ginger and garlic to a fine paste.
    • Take the mixture of oil and ghee,  I prefer doing that and add the spices, then add chopped onions and fry till slightly brown in colour. Now, add the vegetables and fry again. After two minutes,  put the ground paste and continue to saute. Then, add rice and saute for another two minutes.
    • Now, you can either put it in a rice cooker or cook in the pressure. Add three cups of water and salt and stir. Close the lid and allow to cook for one whistle.
    • Serve with onion salad.

    My other rice dishes on the blog

    Jeera rice, Kadai pulav, Spinach rice

    Pin it for later:

    Veg Pulav

    Evergreendishesdev

    Veg Pulav / How to make vegetable pulav

    Veg Pulav is a tasty, filling, one pot dish usually served during get-together and parties. Varied vegetables are cooked with spices in long grained rice, it makes a good meal when paired with yoghurt based salad or curry.
    Print Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Servings: 6 people
    Course: lunch ideas, Main Course
    Cuisine: Indian, north indian
    Ingredients Method

    Ingredients
      

    • 1 1/2 cup basmati rice
    • 1/2 bowl of cut onions
    • 1 cup mixed vegetables as beans carrots and peas
    • 1/2 inch cinnamon
    • 2 cloves
    • 2 cardamom
    • 1/2 bowl coriander
    • 10 leaves mint
    • 2 green chillies
    • 1/2 inch ginger
    • 3 cloves of garlic
    • salt to taste
    • 2 tablespoon ghee + 1 tablespoon oil
    • water for cooking

    Method
     

    1. Wash the rice, drain water and keep aside.
    2. Grind coriander, mint leaves, green chillies, ginger and garlic to a fine paste.
    3. Take the mixture of oil and ghee, I prefer doing that. and add the spices, then add chopped onions and fry till slightly brown in colour. Then add the vegetables and fry again. Now add the grind paste and continue to saute. Then, add rice and saute for another two minutes.
    4. Now, you can either put it in a rice cooker or cook in the pressure. Add three cups of water and salt and stir. Close the lid and allow to cook for one whistle.
    5. Let the pressure release by itself. Gently, mix the rice.
    6. Vegetable pulav is ready. Serve with any yoghurt based salad.

     

    This is an old post which I have redone with better pictures now. Sending this Foodies_Redoing Old Post 21, a group of bloggers who actively participate every fortnight. It’s good to give these old posts a new look with better pictures and text.

    If you have liked this post, do share it with your family and friends. You can save the above image on Pinterest for further reference.

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

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  • Chole | how to make chole easy way

    Chole | how to make chole easy way

    This is one of the most popular dishes of north india. It is an all time favourite of kids and adults alike. It is made of kabuli chana , which is called as chick pea in english.

     

    Why is this dish so popular?

    First and foremost, it is tasty. It is one of the dishes which has been passed through generations. It can be eaten with a wide range of Indian breads, be it chapati, phulka, nan, rot ,purii or even bread. With puri or bhatura, it is called as channa bhature or relished with white bread as pav chole.

    punjabi chole
    punjabi chole

    The ingredients that you need are:

    • 1 bowl of chick pea
    • 3 onions
    • 3 tomatoes
    • 1/2 inch ginger
    • 4 cloves garlic
    • 1 boiled potato
    • 3 cloves
    • 2 cardamom
    • 1/2 inch cinnamon
    • 3 tsp chana masala
    • 1 tsp chilli powder
    • salt to taste
    • coriander leaves for garnishing

     

    Method:

    1. Soak the chick peasovernight  in sufficient quantity of water.
    2. Chop the onions into chunks.
    3. Make a incision on the tomatoes and put them in hot water. Peel the skin after ten minutes.
    4. Grind the onions, tomatoes, ginger and garlic together into a puree.
    5. Pressure cook  the chick peas with a tea bag in them.
    6. Take oil in a kadai, add the spices and then add the puree. Saute  for sometime, the oil should seperate. Then, mash the potato and add to it and mix well. Now, add the chana masala and chilli powder and continue to saute for two more minutes. Add  salt and water to make a gravy.
    7. Once boiled for sometime, then put the chick peas and simmer on low flame for tenmore minutes.  Garnish with coriander leaves and serve.
    punjabi chole
    punjabi chole
    chana masala
    chana masala
    punjabi chole
    Evergreendishesdev

    Chole | how to make chole easy way

    Chole made of chick peas is a popular and delicious north indian dish. It pairs well with puri, bhatura or even chapati.
    Print Recipe Pin Recipe
    Prep Time 5 hours
    Cook Time 1 hour
    Total Time 6 hours
    Course: lunch, lunch ideas, Main Course
    Cuisine: north indian
    Ingredients Method

    Ingredients
      

    • 1 cup chick pea
    • 3 onion
    • 3 tomato
    • 1/2 inch ginger
    • 4 cloves garlic
    • 1 boiled potato
    • 3 cloves
    • 2 cardamom
    • 1/2 inch cinnamon
    • 3 teaspoon chana masala
    • 1 teaspoon chilli powder
    • salt to taste
    • coriander for garnishing

    Method
     

    1. Soak the chick peas overnight  in sufficient quantity of water.
    2. Cop the onion into chunks.
    3. Make a incision on the tomatoes and put them in hot water. Peel the skin after ten minutes.
    4. Pressure cook the chick peas with a tea bag in them for three whistles.
    5. Take oil in a kadai, add the spices and then add the puree. Saute for sometime, the oil should seperate. Then, mash the potato and add to it and mix well. Now, add the chana masala and chilli powder and continue to saute for two more minutes. Add salt and water to make a gravy.
    6. Once boiled for sometime, then put the chick peas and simmer on low flame for tenmore minutes. Garnish with coriander leaves and serve.

     

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