Evergreendishes

Blog

  • Methi Chaman / how to make methi chaman

    Methi Chaman / how to make methi chaman

    Jump to Recipe Print Recipe

    Methi Chaman is a delectable side dish from Kashmiri cuisine. A no onion garlic, cubes of cottage cheese are dunked in a spinach and fenugreek gravy to give the classic dish. The slight bitterness of fenugreek leaves blends well with spinach puree and the topping of cream to give a good taste.

    What is Methi Chaman?

    Methi Chaman is a popular accompaniment from Kashmiri cuisine. Methi is fenugreek and chaman relates to cottage cheese in Hindi language. It is a no onion garlic recipe prepared by the Kashmiri pundits. It is mainly prepared during festivals and ceremonies. Both, fenugreek leaves and spinach leaves are used in the gravy. Spinach helps to balance the bitterness caused by methi leaves.

    Difference between Palak Paneer and Methi Chaman

    At the first glance, one cannot really make out whether it is methi chaman or palak paneer. Palak Paneer belongs to the North Indian cuisine. Palak paneer is prepared using spinach leaves along with onion, garlic and tomato. Methi Chaman is from the land of Kashmir. Here, both fenugreek and spinach are used, the authentic recipe does not use onion and garlic. But, today most people add them.

    Winter greens

    Come winter, and it is a joy to enjoy the wonderful weather. Fresh vegetables of all kind are available in plenty. Spinach, fenugreek, dill, mint are available regularly. Winter is the best season to enjoy good food. Alu Palak or Palak kofta curry is ideal with kulcha. I often use fresh fenugreek leaves to make this methi delight, it tastes awesome. The dry  stir fry using tur dal pairs well with jowar roti.

    methi chaman
    methi chaman

    About the event:

    Winter Fresh Vegetables is the theme for November at Shhh Secretly Cooking Challenge group. The theme was suggested by Preethi  of Preethis Cuisine. I loved her Thai soup that she recently shared in our fortnightly event.  My partner for this theme was Rafeeda AR, she gave me  fennel powder and cream as the secret ingredients and I have prepared this dish. Cumin and milk were the secret ingredients given by me and she has prepared the delicious Spinach soup.

    shhh cooking secretly

     

    Methi Chaman Recipe:

    Ingredients:

    • 2 cluster fenugreek
    • 1 cluster spinach
    • 4 green chilli
    • 2 tbsp oil
    • 1/2 teaspoon cumin
    • 1 bay leaf
    • 1 big cardamom
    • 2 small cardamom
    • 3 clove
    • 1 inch cinnamon
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon garam masala
    • 1 teaspoon dhania powder
    • 1/2 teaspoon fennel powder
    • 1/2 teaspoon ginger powder
    • 1/2 teaspoon sugar
    • salt
    • 2 tsp cream
    • 15 cubes of paneer

    Method:

    1. Blanch the fenugreek and spinach leaves.
    2. Make a puree with green chillies.
    3. Take mustard oil in a pan, add cumin. As it splutters put black cardamom, green cardamom, cloves, cinnamon, bay leaf.
    4. Continue, with  turmeric powder, coriander powder, fennel powder, sugar and salt. Saute on low flame until the spices gives a good aroma.
    5. Now, put the puree that was prepared earlier.
    6. Adjust consistency, by adding some water.
    7. Finally, add cream to it.
    8. In a small pan, deep fry the paneer pieces and put them into it. Alternatively, paneer may be used by just thawing and boiling in water.
    9. Serve Methi Chaman with roti, phulka or naan.

    methi chaman

    methi chaman

    Methi Chaman

    Methi Chaman is a popular side dish from Kashmiri cuisine. A no onion garlic recipe, it has the goodness of fenugreek and spinach along with cubes of cottage cheese.
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 20 minutes
    Course: accompaniment
    Cuisine: Kashmiri
    Ingredients Method

    Ingredients
      

    • 2 cluster fenugreek
    • 1 cluster spinach
    • 4 green chilli
    • 2 tbsp oil
    • 1/2 teaspoon cumin
    • 1 bay leaf
    • 1 big cardamom
    • 2 small cardamom
    • 3 clove
    • 1 inch cinnamon
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon garam masala
    • 1 teaspoon dhania powder
    • 1/2 teaspoon fennel powder
    • 1/2 teaspoon ginger powder
    • 1/2 teaspoon sugar
    • salt
    • 2 tsp cream
    • 15 cubes of paneer

    Method
     

    1. Blanch the fenugreek and spinach leaves.
    2. Make a puree with green chillies.
    3. Take mustard oil in a pan, add cumin. As it splutters put black cardamom, green cardamom, cloves, cinnamon, bay leaf.
    4. Continue, with  turmeric powder, coriander powder, fennel powder, sugar and salt. Saute on low flame until the spices gives a good aroma.
    5. Now, put the puree that was prepared earlier.
    6. Adjust consistency, by adding some water.
    7. Finally, add cream to it.
    8. In a small pan, deep fry the paneer pieces and put them into it. Alternatively, paneer may be used by just thawing and boiling in water.
    9. Serve Methi Chaman with roti, phulka or naan.
    Methi Chaman is a delectable side dish from Kashmiri cuisine. A no onion garlic, cubes of cottage cheese are dunked in a spinach and fenugreek gravy to give the classic dish. The slight bitterness of fenugreek leaves blends well with spinach puree and the topping of cream to give a good taste.
    Methi Chaman

    f you ever make any of these recipes, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
    Check out my e-books on Amazon. Do not miss any post, subscribe to get all updates and an e-book for free !

  • Tomato Shorba | How to make tomato shorba

    Tomato Shorba | How to make tomato shorba

    Jump to Recipe Print Recipe

    Tomato Shorba is an Indian soup ideal for cold winter nights. It is light, mildly spicy and good for relief from cold and cough.

    Winter calls for warm drinks, nothing seems better than soups for me. It is filling and I usually have a menu sorted for dinner with soup and a snack.

    What is Shorba?

    Shorba is Indian soup which is prepared using various spices. It is ideal to serve as a warm drink before dinner.  It is a Persian term meaning salty stew. Shorba is also called as Chorba, Shurpa, Sorpa. It is a Mughlai dish and has vegetarian version as Tomato Shorba.

    Winter Warmers:

    Make sure you give all these winter warmers to your children,  hot chocolate milk, badam milk, I have shared a few soup recipes earlier. This healthy tomato soup is what I mostly prepare for my family. It has the goodness of other vegetables in it. Vegetable Manchow Soup is the favourite of most children.

    Tomato Shorba
    Tomato Shorba

    About the event:

    Sending this post to #WinterWarmersatHW. It is a fortnightly event where we work on a theme suggested by a member of the group. As winter has set in Swati, suggested Winter Warmers as the theme. Swati is a wonderful blogger with many varieties of dishes on her blog. I loved her Kesar Pista Burfi and No Yeast Bread bookmarked it to try in future.

     

    Tomato Shorba is made in three steps. Seasoning is prepared and tomatoes are cooked along with spices. Next, it is made into a pulp and passed through a sieve. Lastly, it is boiled and garnished with fresh coriander.

    Tomato Shorba Recipe:

    Ingredients:

    • 2 teaspoon oil
    • 3 cloves
    • 2 cardamom
    • 1 bay leaf
    • 1/2 inch cinnamon
    • 1/4 teaspoon cumin
    • 1/4 teaspoon fennel seed
    • 1/2 teaspoon ginger garlic paste
    • 1 onion
    • 4 tomato
    • a  few stalks of coriander
    • 1/2 teaspoon chilli powder
    • 1/2 teaspoon coriander powder
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon pepper powder
    • 3 cup water
    • salt
    • coriander for garnishing

    Method:

    1. Take oil in a pan, add cloves, cardamom, cinnamon and bay leaf. Put cumin and fennel seed, as it splutters, add the ginger-garlic paste and saute for a few seconds. Put the onion and continue to saute.
    2. After two minutes, put the tomatoes and coriander stalk to it. Allow  to cook.
    3. Add turmeric powder, coriander powder and chilli powder to it.
    4. Switch off the stove.
    5. Once it cools, make a puree and pass through the strainer.
    6. Put it in a pan, put salt to it  and simmer for two minutes. Adjust the consistency. Garnish with fresh coriander leaves.
    7. Tomato Shorba is ready to serve.
    Tomato Shorba
    Evergreendishesdev

    Tomato Shorba

    5 from 8 votes
    Tomato Shorba is an Indian soup ideal for cold winter nights.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Servings: 4 medium size cups
    Course: appetisers
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 2 teaspoon oil
    • 3 cloves
    • 2 cardamom
    • 1 bay leaf
    • 1/2 inch cinnamon
    • 1/4 teaspoon cumin
    • 1/4 teaspoon fennel seed
    • 1/2 teaspoon ginger garlic paste
    • 1 onion
    • 4 tomato
    • a few stalks of coriander
    • 1/2 teaspoon chilli powder
    • 1/2 teaspoon coriander powder
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon pepper powder
    • 3 cup water
    • salt
    • coriander for garnishing

    Method
     

    1. Take oil in a pan, add cloves, cardamom, cinnamon and bay leaf. Put cumin and fennel seed, as it splutters, add the ginger-garlic paste and saute for a few seconds. Put the onion and continue to saute.
    2. After two minutes, put the tomatoes and coriander stalk to it. Allow  to cook.
    3. Add turmeric powder, coriander powder and chilli powder to it.
    4. Switch off the stove.
    5. Once it cools, make a puree and pass through the strainer.
    6. Put it in a pan, put salt to it  and simmer for two minutes. Adjust the consistency. Garnish with fresh coriander leaves.
    7. Tomato Shorba is ready to serve.

    If you ever make any of these recipes, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
    Check out my e-books on Amazon. Do not miss any post, subscribe to get all updates and an e-book for free !

    Yum

  • Vegetable Pulav Recipe

    Vegetable Pulav Recipe

    Vegetable  Pulav is flavoursome and ideal for weekend lunch. The freshness of mint and coconut gives a good taste to this variety of pulao. 

    Usually Sundays call for something different and I end up making a variety of pulav. These folks come leisurely for breakfast on Sunday, have a good breakfast and never hungry till late afternoon.

    Pulav / Pulao is filling, tasty and usually loved by children. Being a one pot meal, it is easy to prepare. It can be paired with a curry or any yoghurt based salad.

    I have earlier shared many different kinds of rice This one is different in the ingredients used for the masala. The coconut and the freshness of mint gives a good taste to it.

    How do I  cook pulav? 

    Pulav can be cooked in instant pot, pressure cooker or even directly in a thick bottom pan.

    Which method of cooking pulav is the best?

    In todays busy world, instant pot is a saver. But, if you do not have one, you can cook it directly on a moderate heat. Pressure cooker may be used but I find that the pulav is slightly smudgy.

    What are the other kind of pulav recipes that I can make?

    The other kind of pulav are mint pulav, kadai pulav, soya chunks pulav, vegetable pulao and tri-coloured pulao 

    Veg Pulav

    Vegetable  Pulav Recipe

    Ingredients:

    • 1 cup basmati
    • 2 onion
    • vegetables (beans, carrot, capsicum)
    • 2 tbsp oil
    • 1/2 teaspoon cumin
    • 1 bay leaf
    • water
    • salt

    To be ground to a paste:

    • 20 mint leaves
    • 2 green chilli
    • 1 tablespoon fresh coconut
    • 2 cardamom
    • 3 clove
    • 5 pepper corns
    • 4 cloves of garlic

    Method:

    1. Rinse the rice and keep it aside for fifteen minutes.
    2. Cut the vegetables into small pieces.
    3. Grind the ingredients mentioned together for paste.
    4. Take oil in a pressure pan. Add cumin and bay leaf to it. Once it splutters, put the onion to it. Saute for sometime.
    5. Add beans, saute it. After a minute, throw in the carrot pieces. Later, add capsicum to it and continue to saute.
    6. Put the ground paste and saute for three minutes.
    7. Add rice to it and saute for a minute.
    8. Put water and salt, give a stir.
    9. Close a lid and allow to cook on low flame.
    10. Once it done, fluff it slowly and serve after ten minutes with any curry or salad.

    Take a tip:

    • You can use other vegetables and green peas. I have not used here.
    • The spiciness was moderate, use more green chillies if needed.

     

    Veg pulav

    Veg Pulav is flavoursome and ideal for weekend lunch. Pair it with any yoghurt based salad.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    10 minutes
    Total Time 35 minutes
    Course: dinner, lunch ideas, Main Course
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup basmati
    • 2 onion
    • vegetables beans, carrot, capsicum
    • 2 tbsp oil
    • 1/2 teaspoon cumin
    • 1 bay leaf
    • water
    • salt
    • To be ground to a paste:
    • 20 mint leaves
    • 2 green chilli
    • 1 tablespoon fresh coconut
    • 2 cardamom
    • 3 clove
    • 5 pepper corns
    • 4 cloves of garlic

    Method
     

    1. Rinse the rice and keep it aside for fifteen minutes.
    2. Cut the vegetables into small pieces.
    3. Grind the ingredients mentioned together for paste.
    4. Take oil in a pressure pan. Add cumin and bay leaf to it. Once it splutters, put the onion to it. Saute for sometime.
    5. Add beans, saute it. After a minute, throw in the carrot pieces. Later, add capsicum to it and continue to saute.
    6. Put the ground paste and saute for three minutes.
    7. Add rice to it and saute for a minute.
    8. Put water and salt, give a stir.
    9. Close a lid and allow to cook on low flame.
    10. Once it done, fluff it slowly and serve after ten minutes with any curry or salad.

    Notes

    You can use other vegetables and green peas. I have not used here.
    The spiciness was moderate, use more green chillies if needed. 
    Veg Pulao is flavoursome and ideal for weekend lunch. The freshness of mint and coconut gives a good taste to this variety of pulao. 
    veg pulav

    If you ever make any of these recipes, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
    Check out my e-books on Amazon. Do not miss any post, subscribe to get all updates and an e-book for free !

  • Apple Halwa Recipe

    Apple Halwa Recipe

    Jump to Recipe Print Recipe

    Apple Halwa is tasty and easy to make recipe. It is ideal to prepare for any festive days. The ingredients are easily available at home. and no milk or khoya is used. 

    I had many apples and decided to make this sweet. The best way to enjoy apple is to eat the fruit in its original form, you not only derive the health benefits but feeding something valuable to your mind and body. The next best way is to use in this kind of sweet dishes, easy to prepare and good to feed fussy children. Apple milkshake is ideal for breakfast.

    As I always tell, children will soon get acquainted to the food that we serve regularly at home. Be mindful of the food that you cook, let us make it a habit of dal, chawal and sabzi or anything that you feel good. At home, snacks such as chats are prepared only for dinner.

    Benefits of apple:

    1. Apples help to prevent various kinds of cancer.
    2. It helps to reduce cholesterol.
    3. Apples tend to reduce the risk of diabetes. It is rich in pectin- a soluble fibre and is the key to lower the level of sugar.
    4. Eating an apple a day helps one to have a healthier heart. The phenolic compound found in apple prevents the cholesterol from building up on the walls of the arteries.
    5. It helps in proper bowel movement. It prevents constipation.
    6. Regular intake of apple juice is found to reduce alzeihmers disease.
    7. It helps in maintaining good health of teeth.

    Apple Halwa

    Apple Halwa Recipe

    Ingredients:

    • 1 tablespoon ghee
    • 8 cashew
    • 3 apple
    • 1 tablespoon sugar
    • 1/4 teaspoon cardamom powder
    • 1/4 teaspoon cinnamon powder

    Method:

    1. Wash, cut the apples and make a puree.
    2. Take ghee in a pan.
    3. Fry cashew nut and put them aside.
    4. Add the apple puree to it and saute it for five minutes. The water will evaporate soon.
    5. Add sugar and saute it again. The sugar melts and the pulp soon thickens.
    6. Add cinnamon powder and cardamom powder to it.
    7. Finally, add the roasted cashew nuts.

    Take a tip:

    • I have not peeled the skin of apple. You may scrape it if you want.
    • The quantity of sugar used was sufficient. Use more if needed.
    • Cinnamon powder is optional but it tastes good with apples.
    • Any other nuts may be used.
    Apple Halwa
    Evergreendishesdev

    Apple Halwa

    Apple Halwa is a tasty and easy to make dessert. It is ideal to serve for children.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Course: sweets
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 tablespoon ghee
    • 8 cashew
    • 3 apple
    • 1 tablespoon sugar
    • 1/4 teaspoon cardamom powder
    • 1/4 teaspoon cinnamon powder

    Method
     

    1. Wash, cut the apples and make a puree.
    2. Take ghee in a pan.
    3. Fry cashew nut and put them aside.
    4. Add the apple puree to it and saute it for five minutes. The water will evaporate soon.
    5. Add sugar and saute it again. The sugar melts and the pulp soon thickens.
    6. Add cinnamon powder and cardamom powder to it.
    7. Finally, add the roasted cashew nuts.

    Notes

    • I have not peeled the skin of apple. You may scrape it if you want.
    • The quantity of sugar used was sufficient. Use more if needed.
    • Cinnamon powder is optional but it tastes good with apples.
    • Any other nuts may be used. 

    Pin Apple Halwa to a sweets board:

    Apple Halwa is tasty and easy to make recipe. It is ideal to prepare for any festive days. The ingredients are easily available at home. and no milk or khoya is used.
    Apple Halwa

     

    If you ever make any of these recipes, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
    Check out my e-books on Amazon. Do not miss any post, subscribe to get all updates and an e-book for free !

  • Sweet Pongal Recipe | Sakkarai Pongal

    Sweet Pongal Recipe | Sakkarai Pongal

    Jump to Recipe Print Recipe

    Sweet Pongal / Sakkarai Pongal is one of the sweets made during festivals. Sugar or jaggery may be used, I prefer using jaggery.  It gives a good, rustic taste.

    About Sweet Pongal / Sakkarai Pongal

    Sweet Pongal /Sakkarai Pongal  is one of the delicacies that we can make in 30 minutes. Moong dal and rice are the main ingredients along with ghee and jaggery or sugar.  It is usually prepared during Pongal but not limited to the festival. Since Diwali is spread for four to five days, it makes a good dish to serve.

    The quantity of moong dal used differs from household to household. I prefer using the same quantity. Jaggery is added and garnished with roasted nuts. Sugar may be used but jaggery gives a divine taste.

    About Diwali:

    Diwali 2020 is different in many ways. The festive spirit is low and a fear holds each one about the disease.  Let us light the light of hope and peace. May the darkness that has engulfed the world be driven away and bring a remedy to the world at large. May joy and happiness be showered on one and all. If you are looking for festive recipes, check out the festive sweets collection for Diwali. I have earlier  posted many savoury recipes for Diwali too.

    Sweet Pongal

    About the event:

    Sending this to “Diwali Special” at Healthy Wellthy Cuisines. As Diwali was approaching, we thought of sharing Diwali festivals this fortnight. Do check out the other recipes from our group members.

     

    Sweet Pongal Recipe | Sakkarai Pongal

    Ingredients:

    • 1 cup rice
    • 1 cup moong
    • 1 teaspoon ghee
    • 5 cup water
    • 1 tablespoon ghee
    • a pinch of salt
    • 2 cup jaggery
    • 1/2 teaspoon cardamom powder
    • 1/2 teaspoon ghee
    • 8 cashew nuts
    • 2 cloves

    Method:

    1. Take rice and moong dal in a bowl, wash it and soak it in five cups of water for fifteen minutes.
    2. Add a teaspoon of ghee and put it in a pressure cooker. Cook it for two whistles.
    3. Once the pressure releases by itself, mash it with a ladle. Put it in a thick bottom pan and cook on a low flame.
    4. Add jaggery and a table spoon of ghee to it. Let cook for five minutes, it should mix well and gooey consistency.
    5. In a small pan, take half teaspoon of ghee, add clove and nuts. Roast and garnish the sweet dish.

    Take a tip:

    • A little milk may be added while cooking.
    • Cook the rice and dal mixture for sometime before adding the jaggery.
    • I have used organic jaggery, hence I have not boiled and strained. If the jaggery has impurities, boil it in a little water, strain and put the liquid.
    • A pinch of salt enhances the taste, put it after it is well cooked.
    • Almonds are optional.
    • Raisins may be added.
    Sweet Pongal
    Evergreendishesdev

    Sweet Pongal / Sakkarai Pongal

    weet Pongal / Sakkarai Pongal is a traditional sweet from South India. Rice and lentil cooked along with ghee and jaggery, garnished with nuts make a good sweet dish.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Soaking time 30 minutes
    Total Time 1 hour
    Course: sweets, traditional sweets
    Cuisine: South Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup rice
    • 1 cup moong
    • 1 teaspoon ghee
    • 5 cup water
    • 1 tablespoon ghee
    • a pinch of salt
    • 2 cup jaggery
    • 1/2 teaspoon cardamom powder
    • 1/2 teaspoon ghee
    • 8 cashew nuts and almonds
    • 2 cloves

    Method
     

    1. Take rice and moong dal in a bowl, wash it and soak it in five cups of water for fifteen minutes.
    2. Add a teaspoon of ghee and put it in a pressure cooker. Cook it for two whistles.
    3. Once the pressure releases by itself, mash it with a ladle. Put it in a thick bottom pan and cook on a low flame.
    4. Add jaggery and a table spoon of ghee to it. Let cook for five minutes, it should mix well and gooey consistency.
    5. In a small pan, take half teaspoon of ghee, add clove and nuts. Roast and garnish the sweet dish.

    Notes

    A little milk may be added while cooking.
    Cook the rice and dal mixture for sometime before adding the jaggery. 
    A pinch of salt enhances the taste, put it after it is well cooked.
    Almonds are optional. Raisins may be added.
    I have used organic jaggery, hence I have not boiled and strained. If the jaggery has impurities, boil it in a little water, strain and put the liquid 

    Pin it for later:

    Sweet Pongal is one of the sweets prepared during festive days. It is a delicious traditional dish ideal for any festival.
    Sweet Pongal

    If you ever make any of these recipes, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
    Check out my e-books on Amazon. Do not miss any post, subscribe to get all updates and an e-book for free !

  • Festive Sweets for Diwali

    Festive Sweets for Diwali

    Diwali is few days away, what are the sweets and savoury snacks that you are making? If you are a last minute planner like me, here is an exhaustive list of sweets from the blog. Some are ideal for lunch menu while a few like ladoo and halwa can be stored for a couple of days.

    Diwali is the time when you gift sweets to friends and relatives. Here are some cookies, chikki and muesli bar for children.

    For all the recipes, click on the title or the image. Wishing all a very happy Diwali. Stay safe, stay happy.

    Sukhdi / Gud Papdi 

    Sukhdi is classic sweet from Gujarati cuisine.

    Badam Puri

    Badam Puri is traditional festive sweet from Karnataka.

    Badam Puri
    Badam Puri

     

                                           Papaya Halwa

    papaya halwa

                                       Besan Ladoo

    Besan Ladoo is apt for Diwali.

    besan ladoo
    besan ladoo

    Chaler Payesh 

    Rice Kheer is the traditional kheer made in all communities.Here is the Bengali version.

    chaler payesh
    chaler payesh

     Ragi Halbai

    Millets are used, one with finger millets.

    Ragi Halbai / Fingermillet fudge
    Ragi Halbai / Fingermillet fudge

    Coconut Ladoo

    Love this easy recipe to do always

    K

    coconut ladoo/ nariyal ladoo
    coconut ladoo /nariyal ladoo

    Dates Burfi

    Dates Burfi is all time favourite.

    Dates Burfi
    Dates Burfi

                                       Karchikayi

    Karchikayi  used to be a Diwali snack when we were kids.

    karchikayi
    karchikayi

                                         Shenga Holige

    It is tasty and stays good for a couple of days.

    Shenga Holige / Peanut Sweet Pancake
    shenga holige

                                                 Kadabu

    A sweet for lunch

    Kadabu
    Kadabu

                                               Khaja

    Khaja is crispy and flaky, give a try to it. Ideal to serve for lunch.

    Khaja, Tapeshwaram Khaja
    Khaja, Tapeshwaram Khaja

                                                Kul Kul

    Snacks to store in the jar.

    kul kul
    kul kul

                                          Carrot Halwa 

    A make ahead sweet

    Carrot Halwa
    Carrot Halwa

    Dum Root Halwa 

    Another classic sweet from South India.

    dum root halwa
    dum root halwa

                                               ABC Halwa

    This is flavoursome one from Gujarati cuisine,

    ABC Halwa
    ABC Halwa

                                      Beetroot Halwa

    When kids don’t eat beetroot, make this one.

    beetroot halwa
    beetroot halwa

                                         Seven Cup Sweet

    This is ideal to prepare and serve.

    seven cup burfi
    seven cup burfi

                                               Coconut Burfi

    One of the favourite sweets since childhood days.

    coconut burfi
    coconut burfi

                                               Ellu Holige

    Another kind of holige, it is made with sesame.

    ellu holige
    ellu holige

    Rawa Kesari with jaggery

    Rawa kesari with jaggery tastes good. I usually make this one at home.

    rawa kesari with jaggery

                                   

                                    Custard Apple Kheer

    It is delicious, give a try to it sometime.

    Custard Apple Kheer
    Custard Apple Kheer

     

                                              Komala Payasam 

    This is sweet from Oriya cuisine.

    komala payasa, orange milk pudding
    komala payasa, orange milk pudding

                                        Sweet Mango Rice

    When you have mangoes, make this dish for your family.

    sweet mango rice / amba bhaat
    sweet mango rice / amba bhaat

                                         Mango Kesari 

    Another dessert with mango

    mango sheera
    mango sheera

                                       Hayagreeva Maddi 

    A traditional sweet which is delicious and healthy.

    hayagreeva maddi
    hayagreeva maddi

                                         Appi Payasa 

    Crisp, fried puris are boiled in thickened milk and garnished with nuts. Another classic sweet from South India.

    appi payasa
    appi payasa

    Kheer

    Vermicelli Kheer needs no introduction.

    kheer
    kheer

     Moong dal payasam

    Tasty payasam ideal for summer as it keeps the body cool.

    moongdal payasa
    moongdal payasa

                                              Kiwi Kesari 

    Another kind of kesari

    Kiwi Kesari
    Kiwi Kesari

                                           Palkova 

    A sweet to be cherished

    palkova
    palkova

    Gift Ideas for Diwali

    Usually gifts are given during Diwali to friends and relatives. Here are a few ideas to try.

      Floral  Cookies

    chocolate and vanilla floral cookies
    Floral cookies

     Cornflakes Cookies

    cornflakes cookies

       Polvorones

    Mexican wedding cookies /polvorones

    Butter Cookies 

    butter cookies
    butter cookies

    Ghee Cookies

    Ghee cookies
    Ghee cookies

     Muesli Bar

    Muesli bar
    Muesli bar

     Til Chikki 

    sesame chikki
    sesame chikki

      Mocha Coffee Cookies 

    mocha coffee cookies
    mocha coffee cookies

    Puffed Rice Balls 

    puffed rice balls
    puffed rice balls

    I hope you liked this collection, pin it for later.

    40 Festive Sweets is a collection of tasty and different kind of sweets one can prepare during Diwali. Give a try to some of these recipes.
    40 Festive Sweets

    If you ever make any of these recipes, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
    Check out my e-books on Amazon. Do not miss any post, subscribe to get all updates and an e-book for free !

  • Ribbon Pakoda / how to make ribbon pakoda

    Ribbon Pakoda / how to make ribbon pakoda

    Jump to Recipe Print Recipe

    Ribbon Pakoda is a savoury snack from Indian cuisine. It is usually prepared during festivals as Diwali and Krishna Janmasthmi. It is crispy and tasty. It makes a good snack to store in the kitchen shelves.

    Diwali, the festival of lights is round the corner. It is that time of the year when we make a variety of sweet and savoury snacks and enjoy good times with our family.  The festive spirit brings in joy, contentment  and happiness.

    Diwali, the festival of light marks the return of exile of Lord Rama from exile. It is also a festival when Goddess Lakshmi is worshipped. It symbolizes the victory of light over darkness, good over evil and knowledge over ignorance. The first day is Dhanteras, followed by Naraka Chaturdasi,  Laxmi Puja, Bali Padya and Bhai Dhuj.

    When the world is going through a dark phase, let us hope and pray for a Covid free world. The disease has taken a toll of our lives, the last six months have been scary and disrupted everyone. The festive season is not going to be the same but let us try to celebrate in a small way.

    Let’s pray for a virus free world. Let us pray for the well being of one and all. May the festival of light eliminate the fear of Carona from the whole world.

    Ribbon Pakoda
    Ribbon Pakoda

    About the event:

    Sending this to Shhhh Secretly Cooking for the theme, ” Diwali Treats”. It is a monthly event, the theme was suggested by Poonam Bachav. She has many recipes from Maharashtrian cuisine on her blog.  I loved her motichoor ladoo, bookmarked to prepare it soon. Here, we are paired with a partner and  secret ingredients are exchanged. The dish is prepared and the other members guess the secret  ingredients. I was paired with Priya Iyer has a variety of sundal recipes on her blog, do check it. I had given pumpkin and ghee as the secret ingredients, she has made this delicious halwa. Gram flour and salt were the secret ingredients given to me and I am sharing ribbon pakoda recipe. It is tasty, easy to make  and ideal to serve for guests.

    shhh cooking secretly

    About Ribbon Pakoda:

    Ribbon Pakoda is a traditional snack prepared during Diwali. It is crispy and tasty, ideal with a cup of tea.  It is also known as Nada pakoda, ola pakoda  and Tape as per its shape.

    Ribbon Pakoda recipe  is easy to make,  ideal to make for the festive days. Do follow the recipe given below and read the tips also.

    Do check out my other savoury snack recipes for Diwali.

    Ingredients:

    • 2 cup gram flour
    • 1/2 cup rice flour
    • 1/2 teaspoon turmeric powder
    • 1 teaspoon carom seeds, made into powder
    • 1 teaspoon chilli powder
    • salt
    • 1/2 cup oil
    • water
    • oil for frying

    Method:

    1. Take gram flour, rice flour, turmeric powder, ajwain powder, cumin powder, salt and sieve them together.
    2. Heat half cup oil in a kadai, add it to the flour. Mix thoroughly with fingers, it should be like a crumbly texture.
    3. Now, add little water and mix it to a stiff dough, keep it covered.
    4. Take the noodle press, choose the appropriate plate, grease oil to it and fill with dough.
    5. Heat oil in a pan, Once the oil is hot, press slowly into it, keeping at a distance from oil.
    6. Deep fry it to golden colour.
    7. Remove it on a plate with tissue paper. Repeat for the rest of the dough.
    8. Store it in an air tight container.

    Take a tip:

    • The flour used must not be coarse. The ribbon pakoda will break when put in oil.
    • Hot oil is essential to mix the flour.  Oil may be heated once in a pan and poured some on the flour.
    • Rice flour gives crunchiness to the snack.
    • Adjust spiciness as per your taste.
    • Noodle press is available in the market. It is used for various purposes as making sev, chakli and many others.
    • Always fry in medium flame.
    • If you are making in large quantities, mix the spices, add hot oil to it, mix and keep it aside. Take a portion of the flour, prepare the dough and make it.
    Ribbon Pakoda
    Evergreendishesdev

    Ribbon Pakoda / Naada Pakoda

    Ribbon Pakoda is a tasty and crispy snack to store in the kitchen shelves. It is ideal for the upcoming festival, Diwali.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings: 4 people
    Course: dry snack
    Cuisine: karnataka
    Ingredients Method

    Ingredients
      

    • 2 cup gram flour
    • 1/2 cup rice flour
    • 1/2 teaspoon turmeric powder
    • 1 teaspoon carom seeds made into powder
    • 1 teaspoon chilli powder
    • salt
    • 1/2 cup oil
    • water
    • oil for frying

    Method
     

    1. Take gram flour, rice flour, turmeric powder, ajwain powder, cumin powder, salt and sieve them together.
    2. Heat half cup oil in a kadai, add it to the flour. Mix thoroughly with fingers, it should be like a crumbly texture.
    3. Now, add little water and mix it to a stiff dough, keep it covered.
    4. Take the noodle press, choose the appropriate plate, grease oil to it and fill with dough.
    5. Heat oil in a pan, Once the oil is hot, press slowly into it, keeping at a distance from oil.
    6. Deep fry it to golden colour.
    7. Remove it on a plate with tissue paper. Repeat for the rest of the dough.
    8. Store it in an air tight container.

    Pin it for later:

    Ribbon Pakoda is a crispy and tasty snack, ideal to prepare for the upcoming festive season. It tastes good as a snack with tea also. Site title Title Primary category Separator
    Ribbon Pakoda / Naada Pakoda

    If you ever make any of these recipes, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
    Check out my e-books on Amazon. Do not miss any post, subscribe to get all updates and an e-book for free !

  • Snack recipes / Savoury Snacks for festive season

    Snack recipes / Savoury Snacks for festive season

    Every year we look forward to this season of festivals. A lot of preparations usually go on as children eagerly await Navaratri and Diwali. Good food, schools would be closed and lots of fun.

    Things are different this year, but let’s hope things will be better soon. Keeping the spirit of festivities alive, here are the savoury snacks from the blog.

    I am planning to make some new recipes too, will soon update about it.

    Among these recipes, which recipe would you like to make ? Children are at home these days, snacks are essential.

    1. Chakli/ Murukku: These are usually prepared during major festivals. I have shared a couple of varieties here as Butter Murukku and Split gram murukku.
    2. Sev: This is another festive snack, it pairs well with any breakfast.
    3. Poha Chivda: It is one of the essentials in any South Indian home. It is easy to prepare and stays good for a long time.
    4. Nippattu and Kodbole: They are loved by all, they are festive treats that all of us relish.
    5. Mathri: These are one of the snacks I often make at home as my children love them.

    All the recipes are given below. You can check by clicking on the title or the picture.

    Poha Chiwda

    Poha Chiwda
    Poha Chiwda

      Butter Murukku

    butter murukku
    butter murukku

    Split Gram Murukku

    Murukku
    murukku

     Ring Murukku

    Ring Murukku

    Instant Chakli 

    instant chakli
    instant chakli

    Besan Sev 

    Besan Sev / Ompudi
    besan sev /ompudi

    Palak Sev

    palak sev
    palak sev

    Chiwda 

    chiwda
    chiwda

     

    Nippattu 

    nippattu
    nippattu

    Kodbole

    kodbole
    kodbole

     

    Masala Mathri

    masala mathri
    masala mathri

     Methi Mathri

    methi mathri
    methi mathri makes a good tea time snack.

    Namak Pare 

    namak pare
    namak pare, tasty snacks to binge

    Baked Wheat Crackers

    Baked Wheat Crackers
    Baked Wheat Crackers are crispy and tasty.

     Salted Cashewnuts

    salted cashew nut / masala kaju
    salted cashew nut / masala kaju

    I will  be adding more to this list soon. If you have liked this post, do share it further with your family and friends. Save it for later by pinning it.

    Savoury snacks are loved by all. Here is a collection of popular snacks for the festive season, from murukkus to kodbole.
    15 Savoury Snacks for the Festive season

    If you ever make any of these recipes, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
    Check out my e-books on Amazon. Do not miss any post. Subscribe to get all updates and an e-book for free !

  • Custard Apple Kheer | Delicious Sitaphal Kheer

    Custard Apple Kheer | Delicious Sitaphal Kheer

    Jump to Recipe Print Recipe

    Custard Apple Kheer is an exotic dessert. It is creamy and tasty, ideal to prepare on festive days.

    Custard Apple or Cherimoya is a tropical fruit. Commonly known as Sitaphal, it is  green, round or conical with scaly skin. The pulp is creamy and sweet, thus it is also called as Sweet Apple.  It is rich in fibre, vitamins and minerals.

    The fruit is best eaten chilled, the pulp is eaten and both the seed and the skin are discarded. Keep the unripe fruit at room temperature, once it ripens, put it in the refrigerator and consume within 3-4 days.

    Nutrients in Custard Apple:

    It has significant quantities of Vitamin C, thiamine, potassium, magnesium and dietary fibre. Despite its high sweetness, it has low glycemic index.

    Benefits of Custard Apple:

    • It is rich in anti-oxidants, such as Vitamin C and carotenoids.
    • The Vitamin B6 present in it helps to prevent depression.
    • Custard Apple is rich in anti-oxidant lutein, this will help to maintain good vision.
    • It is rich in flavonoid anti-oxidants that hep prevent the growth of cancer cells.
    Custard Apple Kheer
    Custard Apple Kheer

    What is Kheer?

    Kheer is a milk based  sweet pudding from Indian sub-continent. It is usually prepared during festivals. Earlier, Kheer referred to the rice kheer, prominently prepared in most households. But today, different versions of Kheer are made.

    Festive Season: Navratri

    Navratri, festival of nine nights begins from tomorrow. Goddess Durga is worshipped with utmost faith and reverence. Many people fast during these nine days while others celebrate the festival. The tenth day is Dasara.

    Related Recipes : Gasgase Payasa, Dates Payasam, Sabudana Kheer,

    About the event:

    This post is part of the Navratri Fasting Recipes at Healthy Wellthy Cuisines. It is a fortnightly event we cherish joining together. Here are the other recipes

    Custard Apple Kheer Recipe

    Ingredients:                     Measurement used: 1 cup = 250 ml

    • 3 cup full fat milk
    • 2 custard apple
    • 10 almonds
    • a few strands of saffron
    • 3 tablespoon sugar
    • 1/4 teaspoon cardamom powder

    Method:

    1. Remove the pulp of the custard apple. Discard the seeds and the skin.
    2. Boil milk in a thick bottom pan. Put saffron to it.
    3. Grind almonds and put the powder to it. Stir it.
    4. Once the milk has reduced, put the fruit pulp to it. Stir and cook for sometime.
    5. Put sugar and allow to cook for a minute.
    6. Finally, add cardamom powder and turn off the stove.
    7. Serve chilled.

    Take a tip:

    • To remove the seeds, take the pulp in a bowl and gently squeeze the pulp out from each seed.
    • No need to soak the almonds, grind them to a coarse powder and put in the milk to boil. It imparts a good flavour to the dessert.
    • The quantity of sugar depends on the sweetness of the fruit. Reduce the quantity if the fruit is very sweet.
    Custard Apple Kheer

    Custard Apple Kheer

    Custard Apple Kheer is creamy and tasty. It is ideal to serve for any occasion.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Chilling time 30 minutes
    Total Time 1 hour 5 minutes
    Course: Dessert
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 3 cup full fat milk
    • 2 custard apple
    • 10 almonds
    • a few strands of saffron
    • 3 tablespoon sugar
    • 1/4 teaspoon cardamom powder

    Method
     

    1. Remove the pulp of the custard apple. Remove the seeds and mash it.
    2. Boil milk in a thick bottom pan. Put saffron to it.
    3. Grind almonds and put the powder to it. Stir it.
    4. Once the milk has reduced, put the fruit pulp to it. Stir and cook for sometime.
    5. Put sugar and allow to cook for a minute.
    6. Finally, add cardamom powder and turn off the stove.
    7. Serve chilled.

    Notes

    • To remove the seeds, take the pulp in a bowl and gently squeeze the pulp out from each seed.
    • No need to soak the almonds, grind them to a coarse powder and put in the milk to boil. It imparts a good flavour to the dessert.
    • The quantity of sugar depends on the sweetness of the fruit. Reduce the quantity if the fruit is very sweet. 

    Pin it for later:

    Custard Apple Kheer is an exotic dessert to serve anytime. It is creamy and tasty, ideal to serve for celebrations.
    custard apple kheer

    If you ever make this custard apple kheer recipe, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
    Check out my e-books on Amazon. Do not miss any post. Subscribe to get all updates and an e-book for free !

  • Muskmelon Lassi

    Muskmelon Lassi

    Jump to RecipePrint Recipe

    Muskmelon Lassi is tasty and makes a good drink. It is ideal to serve for breakfast, filling and healthy.

    Muskmelon is also known as Cantaloupe. It is commonly known as Kharbuja, is ideal to use as fruit smoothies, milkshakes and in fruit salads.

    Nutrients in Muskmelon:

    It is rich in Vitamin A, C, K , B1 and B6. It also contains magnesium, copper and dietary fibre.

    Muskmelon Lassi

    Benefits of Muskmelon:

    Muskmelon provides various health benefits.Thus, one needs to include it regularly in their diet.

    1. Muskmelon  aids in weight loss.
    2. It is rich in Vitamin C that strengthens the immune system.
    3. It regulates the blood sugar level, ideal for people with diabetics.
    4. It is high in water content. It is ideal food for summer, keeps the body hydrated and supplies it with essential nutrients.

    Muskmelon Lassi Recipe:

    Ingredients:

    • 4 to 5 cubes of musk melon
    • 3/4 cup fresh curd
    • 1 teaspoon honey
    • 2 cashew
    • 2 hazelnuts
    • cardamom powder
    • 1/2 cup water

    Method:

    1. Wash and cut the fruit. Discard the seeds.
    2. Blend it to a puree along with cashew.
    3. Put curds and blitz it again. Add water.
    4. Top it with honey.
    5. Put hazelnut  pieces and serve.

    Take a tip:

    • Use fresh curds.
    • Feel free to use sugar.
    • Any other nuts such as almonds may be used instead of hazelnut.
    Evergreendishesdev

    Muskmelon Lassi

    Muskmelon Lassi is a tasty and filling drink. It is ideal for old and young alike.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings: 1 person
    Course: Breakfast
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 4 to 5 cubes of musk melon
    • 3/4 cup fresh curd
    • 1 teaspoon honey
    • 2 cashew
    • 2 hazelnuts
    • cardamom powder
    • 1/2 cup water

    Method
     

    1. Wash and cut the fruit. Discard the seeds.
    2. Blend it to a puree along with cashew.
    3. Put curds and blitz it again. Add water.
    4. Top it with honey.
    5. Put hazelnut  pieces and serve chilled.

    Notes

    Use fresh curds.
    Feel free to use sugar.
    Any other nuts such as almonds may be used instead of hazelnut.

    Pin it for later:

    Muskmelon Lassi is flavoursome and filling. It is ideal to serve for breakfast.
    muskmelon lassi

     

    If you have liked this post, do share it further with your family members and friends. If you ever recreate this recipe, take a picture and tag @foodiejayashree on Instagram. Do check out my e-books on Amazon.

    Subscribe to get all updates in your inbox and an e-book for free !