Evergreendishes

Blog

  • Air fryer Vegetable Pakora | Guilt free Veg Pakoda

    Air fryer Vegetable Pakora | Guilt free Veg Pakoda

    Jump to Recipe Print Recipe

    Vegetable Pakora in air fryer is crispy, tasty and guilt free snack to have anytime.

    Monsoon is all set as we had a couple of showers this year. It’s one of the season that calls for delicious, spicy food. Pakodas, mirchi bhajji, samosa are some of the relished snacks at home.

    Today, I am so happy to share a guilt-free pakora recipe with all of you here. Air fryer is a boon to all of us. It helps us to create guilt free recipes without any hassle. Air fryer pakoras are almost similar like the fried ones without any guilt.

    Benefits of Air fryer:

    Air fryer is a blessing to all of us. We can enjoy many tasty recipes without deep frying in oil. It means, less consumption of oil and a way to healthy living. It is ideal to  cook for a wide range of dishes. Moreover, there is no need to slog in the kitchen for hours during summer.

    This is the first air fryer recipe that I am sharing here though I have tried various ones at home like wedges and tikkis. I will update about them soon.

    Philips Air Fryer:

    We are using the Philips Air Fryer, it is extremely good to prepare a wide range of dishes such as tikkis, wedges, samosas, pakoras and grilled vegetables. It is a good value for money. We are more so ever conscious of our health, this is the best investment we have made for ourselves.

    About the event :

    Sending this to ” Monsoon Time” at Healthy Wealthy Cuisines. It is a fortnightly event, where bloggers create a recipe on a pre-selected theme. The theme was suggested by Poonam Bachav. Poonam is a dedicated blogger who has many tasty recipes on her blog. I liked her beetroot pachadi, never tried making beet with curds in it.

    Other recipes from my co-bloggers

     

    What is pakora ?

    Pakora / Pakoda are deep fried Indian fritters made using chickpea flour. Different kind of pakoras are made such as onion, mix veg, cabbage etc. Although used as a snack, it is also served as an accompaniment with any meal.

     

    air fryer vegetable pakora
    air fryer vegetable pakora

    Air fryer Vegetable Pakora Recipe

    Let’s get to the recipe of air fryer pakora.

    Ingredients:

    • 1 carrot grated
    • 1 onion finely cut
    • 1 capsicum finely cut
    • 1 tablespoon coriander leaves
    • 1/4 cup besan
    • 1/4 cup rice flour
    • 2 tablespoon curd
    • 1/2 teaspoon turmeric powder
    • 1 teaspoon red chilly powder
    • 1/2 teaspoon coriander powder
    • 1/2 teaspoon cumin powder
    • 1/2 teaspoon carom seed
    • 1/2 teaspoon pepper powder
    • 1/2 teaspoon chaat masala
    • salt
    • 2 teaspoon oil
    • little oil for brushing

    Method:

    1. Take the veggies in a bowl.
    2. Add the spice powders to it.
    3. Now,  put oil to it and mix with curds. Do not add water.
    4. Keep the mixture aside for half an hour. The mixture becomes moist with water released from the salt and vegetables.
    5. Pre-heat the air fryer for 3 minutes.
    6. Brush a little oil and put the pakoras in the air fryer with a spoon.
    7. Set the temperature and time. I kept it for 5 minutes twice.
    8. Check once and flip them.
    9. Remove and serve hot when ready with tomato ketchup. Repeat for the rest of the batter.

     

    air fryer vegetable pakora

    Air Fryer Vegetable Pakora

    Vegetable pakora in air fryer is tasty and healthy. It is ideal to serve with tea.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Resting time 30 minutes
    Total Time 1 hour
    Course: evening snacks
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 1 cup carrot finely shredded
    • 1 carrot grated
    • 1 onion finely cut
    • 1 capsicum finely cut
    • 1/4 cup besan
    • 1/4 cup rice flour
    • 2 tablespoon curd
    • 1/2 teaspoon turmeric powder
    • 1 teaspoon red chilly powder
    • 1/2 teaspoon coriander powder
    • 1/2 teaspoon cumin powder
    • 1/2 teaspoon carom seed
    • pepper powder
    • chaat masala
    • salt
    • 2 teaspoon oil
    • little oil for brushing

    Method
     

    1. Take the veggies in a bowl.
    2. Add the spice powders to it.
    3. Now,  put oil to it and mix with curds. Do not add water.
    4. Keep the mixture aside for half an hour.
    5. Pre-heat the air fryer for 3 minutes.
    6. Brush a little oil and put the pakoras in the air fryer with a spoon.
    7. Set the temperature and time. I kept it for 5 minutes twice.
    8. Check once and flip them.
    9. Remove and serve hot when ready with tomato ketchup. Repeat for the rest of the batter.

    Pin Air Fryer Pakora to a Snacks Board:

    Vegetable Pakora in air fryer is crispy, tasty and guilt free snack to have anytime.
    air fryer veg pakoras

     

    If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

    Let’s be connected, the follow buttons are on the side bar. Subscribe to get all updates and an e-book for free!

  • Kala Chana Salad | Black Chickpea Salad | Kala Chana Chaat

    Kala Chana Salad | Black Chickpea Salad | Kala Chana Chaat

    Jump to Recipe Print Recipe

    Kala Chana Salad is a tasty and healthy salad. It is an easy to make snack for the evenings. It is vegan and gluten-free.

    Some days are a bit dull, we feel bored to cook but need something tasty on the platter. This salad comes handy, it can be assembled with just a handful of ingredients. It is ideal to serve as a light snack too.

    Nutrition:

    Kala Chana is rich in proteins and fibre. It also contains carbohydrates, vitamins like B6, C, folate and minerals such as magnesium, iron, copper and phosphorous.

    Benefits of Kala Chana

    1. It is a good source of proteins for vegetarians.
    2. It is diabetic friendly. It helps to keep the blood sugar levels balanced throughout the day.
    3. It helps in weight loss. Roasted chana provides a good amount of fibre and protein. It keeps satiated for a longer period.
    4. The iron content in it helps to prevent anaemia and boosts the energy levels.
    5. The fibre helps in reducing the constipation disorders.

    Uses :

    1. It can be used in numerous ways, as for breakfast, with chapati  to make delicious dhaba style kala chana or  a simple, no onion garlic sundal for fasting days.

    About the event:

    Sending this to theme”Salads” at Shhhh Secretly Cooking Challenge. It is a monthly event, theme is suggested by a member, members are paired and work with the secret ingredients given. The theme was suggested by Kalyani, a talented blogger. I loved her  Barley Summer Salad and Onion Sesame Pull Apart Bread . I was paired with an old friend and wonderful blogger Shobana Vijay, she gave me black chickpea and lemon juice as the secret ingredients and I have prepared this one. We enjoyed this salad, it makes a good snack too. I had given Shobha, salt and raw mango as the ingredients and she made the healthy  Sprouted Moth Salad. I loved her recently published  chocolate almond cake, looks so delicious.

    shhh cooking secretly

    Kala  Chana Salad / Black Chick Pea Salad

    Ingredients:

    • 1 bowl black chana
    • 1 onion
    • 1 tomato
    • 1 cucumber
    • salt to taste
    • 1/2 lemon
    • 1/2 teaspoon pepper powder

    Method:

    1. Wash and soak them overnight.
    2. Next day, discard the water, wash and cook with fresh water in a pressure cooker. Let the pressure release by itself.
    3. Cut onion, tomato and cucumber finely.
    4. Drain the water and keep it aside.
    5. In a wide bowl put the boiled chana. Add the vegetables, salt and pepper powder.
    6. Add lemon juice.
    7. Garnish with fresh chopped coriander.

    Kala Chana Salad

    Black Chana Salad is tasty and healthy, ideal to serve as a snack also.
    Print Recipe
    Ingredients Method Notes

    Ingredients
      

    • 1 bowl black chana
    • 1 onion
    • 1 to mato
    • 1 cucumber
    • salt to taste
    • 1/2 lemon
    • 1/2 teaspoon pepper powder

    Method
     

    1. Wash and soak them overnight.
    2. Next day, discard the water, wash and cook with fresh water in a pressure cooker. Let the pressure release by itself.
    3. Cut onion, tomato and cucumber finely.
    4. Drain the water and keep it aside.
    5. In a wide bowl put the boiled chana. Add the vegetables, salt and pepper powder.
    6. Add lemon juice.
    7. Garnish with fresh chopped coriander.

    Notes

    • The boiled water can be used in soups. 

    Pin it for later :

    Kala Chana Salad is a tasty and healthy salad. It is an easy to make snack for the evenings. Give a try to this recipe.
    Black Chana Salad / Chick pea salad

    If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

    Let’s be connected, the follow buttons are on the side bar. Subscribe to get all updates and an e-book for free!

  • Aamras | Mavina Hannu Seekarne

    Aamras | Mavina Hannu Seekarne

    Jump to Recipe Print Recipe

    Aamras / Mavina Hannu Seekarne is a popular sweet dish made with mangoes. It is usually served with puris.

    Mango is the king of fruits and loved by one and all. We make numerous dishes with mango but nothing is as good as eating the fruit itself. In the order, Aam Ras or Mavina Hannina Seekarne unanimously comes next. I realised, I have not put this one on my blog and  with this it’s a adieu to mango, until the next season arrives.

    Monsoon has started in most parts of India and it means the end of mangoes for the year.                    Amba bhaat, mango panna cotta and sunshine drink were the recipes of mango I posted earlier this year. Mango is the only fruit which everyone loves but available only once a year. The summers get better as everyone waits for the mangoes.

     

     

    Since time immemorial, mavina hannina seekarne / aam ras is cherished by Indians. It is an emotion, a joy, a nostalgia and many stories to brew. Summer is incomplete without it for many of us. It pairs well with chapati or puri. It is also served with obbattu (holige) as a festive sweet.

    I have vivid memories about the mango season. We used to get good fruits from the farm and enjoyed them. Now, I have a couple of trees at home.

    Aam Ras is made in different ways in different parts of the country. In Karnataka, a little milk  is added to it. In coastal karnataka, coconut is ground with cardamom and sugar to give a good taste. In Gujarat, it is known  as keri no ras and  no milk is added in it.

    Aam Ras / Mavina Hannu Seekarne

    How to extract the pulp?

    There are two methods : Traditional and Modern

    Traditional Method

    The traditional method is to squeeze the pulp using hands. It is the best way to make it and tastes magical. The process is cumbersome, one has to wash the fruits, soften them, extract the pulp, if needed put the seed in some milk, one can extract again from it. The skin is discarded, the seeds too are discarded, but few people  serve them along. They love eating from it.

    The Modern Method

    The fruit is cut into cubes and then blended. This is simplified version is all that I can say. But, if one needs the real taste, follow the traditional method and do not blend it later.

    This is the last mango recipe for the year, send it to MangoTango at Healthy Wellthy Cuisine. It is a fortnightly event, where we create recipes on a particular theme suggested by a member. This fortnight, Narmadha from Nams Corner suggested the theme. She has many good recipes on her blog, I liked her recently published ragi cookies.

     

    What goes in Aamras ?

    • Mango: It is the star ingredient. It would not be wrong to say as the only ingredient too.
    • Milk : a little milk to extract the extra juice from the mangoes.
    • Jaggery : It is optional. If the mangoes are sweet, do not add it.
    • Salt: apinch of it

    How to store Aamras?

    Aamras can be stored in the refrigerator for a couple of days. Keep it closed with a lid.

    Making of Aamras :

    Choose ripe mangoes. Wash them well and keep them in a bowl of water for half an hour. Get yourself prepared for the work as it is not an easy task. It is messy. Wipe dry. Squeeze them lightly as a prep work before extracting the pulp. We used to sit around during summer holidays at mom’s place and two of us would soften the mangoes while the other two would extract the pulp. I know, we are a single person handling everything at home.

    It is then squeezed from both the skin and the seed. The process is repeated for all the mangoes. Jaggery is dissolved in milk and put.

    Depending on the household, the pulp is blended or served as it is. I prefer to serve as it is. Blending make it even and thick.

     

    If you have liked this post, pin it for later.

    Aam Ras / Mavina Hannu Seekarne is a popular sweet dish made with mangoes. It is usually served with puris, chapati and even obbattu.
    Aam ras/ Mavina hannu seekarne

    Looking for another recipe with mango ? You can try this yummy pudding

    Aam Ras / Mavina Hannu Seekarne

    Aam Ras / Mavina Hannu Seekarne is a delicious sweet dish from mangoes. It tastes good with puri, chapati or even obbattu.
    Print Recipe
    Course: sweets, traditional recipes
    Cuisine: Indian, karnataka
    Ingredients Method Notes

    Ingredients
      

    • 12 mangoes
    • 1 cup milk
    • 1 tablespoon jaggery
    • a pinch of salt

    Method
     

    1. Method 1 :
    2. Choose ripe mangoes. Put them in water, scrub  and keep them immersed  for sometime.
    3. Remove the mangoes, pat dry with a clean cloth.
    4. Soften the fruits by pressing them lightly with the hand.
    5. Keep two wide bowls. Remove the stalk and squeeze the pulp in a wide bowl. Put the seed into it, and slowly extract the pulp from the skin. Put the skin aside and now, extract pulp from the seed.
    6. You can immerse the seed in milk and use it again after sometime.
    7. Step 4 and 5 is repeated for all the fruits.
    8. Add milk and jaggery. Salt is optional.
    9. Mix and serve.
    10. Method 2 :
    11. Wash the fruits. Peel the skin with a scraper.
    12. Cut the fruit into pieces.
    13. Put jaggery in milk and keep it aside.
    14. Blend into a puree, add the jaggery dissolved milk and blend once again.
    15. Mango Pulp is ready to serve.

    Notes

    Use  good quality mangoes. The mangoes should be ripe.
    Addition of milk and  jaggery is optional. In most households, it is added. 
    The quantity of jaggery used depends on the sweetness of the mangoes. 
    Addition of salt is also optional. It gives a good taste. 

    If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

    Let’s be connected, the follow buttons are on the side bar. Subscribe to get all updates and an e-book for free!

     

  • Chocolate and Vanilla Floral Cookies | Video included

    Chocolate and Vanilla Floral Cookies | Video included

    Jump to Recipe 

    Flloral cookies  are tasty and have a dainty look. They are chocolate and vanilla flavoure, a taste  with each bite.

    Cookies are loved by all, here is another kind of cookie that you can make during the holidays. It is ideal to serve for children, they will love the design based cookie.

    Lockdown has made  me do some good things, these cookies were one of them. It was fun making these cookies, the flavours of vanilla and chocolate blends so well, it gives a good taste.

    One can make different kind using these two dough. Checker board cookies, marble cookies. braided and floral cookies are the different kind that you can make.

    Today, I am sharing the floral kind of cookie.

     

    The other kind of cookies that I keep on making are Cornflakes Cookies, Polvorones, Butter Cookies, Ghee Cookies

    floral cookies

    Chocolate and Vanilla Floral Cookies Recipe

    Ingredients:

    • 1/2 cup butter
    • 1/2 cup castor sugar
    • 1 cup maida
    • 1 tbsp cornflour
    • little milk
    • 1/2 tsp baking powder
    • vanilla essence
    • 1 tbsp cocoa powder

    Method :

    1. Take the butter and sugar in a bowl. Whisk it well.
    2. Add maida and cornflour to it. Mix them together with a little milk.
    3. Put vanilla essence.
    4. Divide the dough into two parts.
    5. In one part, add cocoa powder and set it aside.
    6. Now, you have two kinds of dough. Take the vanilla dough, knead it lightly, take a small ball of the dough and roll into a long coil like structure. Cut into small pieces with a knife
    7. Similarly, do the step for the chocolate dough.
    8. Now, take three small pieces of vanilla and chocolate, roll them into a ball  and place them like a flower.
    9. Press them between palm.
    10. Repeat the same.
    11. Pre-heat the oven. Keep them in the oven for 10 minutes at 160 degree celsius. bake.
    12. Once they cool down, keep in an air-tight container.

    Take a tip:

    • Wheat flour may be used instead of maida.
    • You can use a mix of both, wheat flour and maida.
    • Baking time varies, do know the ideal time for your oven.
    Print Recipe

    Chocolate and Vanilla Floral Cookies

    4.80 from 5 votes
    Chocolate and Vanilla floral cookies are dainty, eggless cookies. They are not only tasty but look exquisite.
    Print Recipe
    Course: evening snacks
    Cuisine: international
    Ingredients Method Notes

    Ingredients
      

    • 1/2 cup butter
    • 1/2 cup castor sugar……beat both together
    • 1 cup maida
    • 1 tbsp cornflour
    • little milk
    • 1/2 tsp baking powder
    • vanilla essence
    • 1 tbsp cocoa powder

    Method
     

    1. Take the butter and sugar in a bowl. Whisk it well.
    2. Add maida and cornflour to it. Mix them together with a little milk.
    3. Put vanilla essence.
    4. Divide the dough into two parts.
    5. In one part, add cocoa powder and set it aside.
    6. Now, you have two kinds of dough. Take the vanilla dough, knead it lightly, take a small ball of the dough and roll into a coil. cut into small pieces with a knife
    7. Similarly, do the step for the chocolate dough.
    8. Now, take three small pieces of vanilla and chocolate, roll them into a ball  and place them like a flower.
    9. Press them between palm.
    10. Repeat the same.
    11. Pre-heat the oven. Keep them in the oven for 10 minutes at 160 degree celsius. bake.
    12. Once they cool down, keep in an air-tight container.

    Notes

    Wheat flour may be used instead of maida.
    You can use a mix of both, wheat flour and maida. 
    Baking time varies, do know the ideal time for your oven. 

    Video

     pin it for later :

    chocolate vanilla floral cookies
    chocolate vanilla floral cookies

     

    If you have liked these Chocolate and Vanilla Floral Cookies recipe,  do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

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

     

     

  • Peanut Curd / Vegan Curd

    Peanut Curd / Vegan Curd

    Jump to Recipe Print Recipe

    Peanut Curd is a vegan curd made using peanuts. It is tasty and ideal to use regularly.

    Many people are adopting veganism, it is refraining from eating or using any animal product. It is a kind of vegetarian diet that excludes meat, eggs, dairy products and all other animal derived ingredients.  Alternative products used by vegans are almond milk, soy milk, cashew milk, peanut and rice milk. Today, more and more people are adopting vegan diet.

    I am neither a vegan nor have changed myself into one. When I saw this peanut curd posted by friend Poornima, I wanted to try it. It was the first time I heard about it and I really wanted to see how it tasted.

    peanut curd
    peanut curd

    Peanut curd is different in taste but surprisingly looks like our own kind. It has the nutty taste in it and those who like peanuts will surely like it.

    It involves the soaking, grinding, boiling, sieving and setting of curd. Let us look into it in depth.

    peanut curd
    peanut curd

     

    About the event:

    Sending this to our fortnightly event “Go Nits For Nuts” at Healthy Wellthy Cuisines, the theme is Peanuts, it was suggested by me. The other peanut recipes by my co-bloggers are

     

     

    Peanut Curd

    Ingredients:

    • 1 cup peanut
    • 2 cup water
    •  pro-biotic powder / vegan curd / regular curd for non-vegans

    Method:

    1. Wash and soak the peanut for atleast six hours.
    2. Remove the water, wash it. Put it in a jar along with water and grind it to a fine paste.
    3. Remove it in a thick bottom bowl. Add a glass of water and bring it to a boil it on a medium flame.  Keep stirring it. Once it begins to boil, put it aside to cool.
    4. Filter it through a muslin cloth.
    5. Put a little curd and keep it to set in a warm place.
    6. Peanut curd will be ready in a few hours.

    Take a tip:

    • Vegans should  use pro-biotic powder or vegan curd that you have.
    • Even green chillies with crown can be used to set it.
    • If you are allergic to peanuts, kindly do not try this recipe.

    Peanut Curd

    Peanut Curd is a vegan curd made using peanuts. It is ideal for those who do not eat any animal produce.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Setting time 4 hours
    Course: vegan
    Cuisine: international
    Ingredients Method Notes

    Ingredients
      

    • 1 cup peanut
    • 2 cup water
    • a little vegan curd / pro-biotic powder / a little curd for non-vegans

    Method
     

    1. Wash and soak the peanut for atleast six hours.
    2. Remove the water, wash it. Put it in a jar along with water and grind it to a fine paste.
    3. Remove it in a thick bottom bowl. Add a glass of water and bring it to a boil it on a medium flame.  Keep stirring it. Once it begins to boil, put it aside to cool.
    4. Filter it through a muslin cloth.
    5. Put a little curd and keep it to set in a warm place.
    6. Peanut curd will be ready in a few hours.

    Notes

    • If you are a vegan use  pro-biotic powder or vegan curd that you have.
    • Even green chillies with crown are used to set, but I have not tried it. 
    • If you are allergic to peanuts, do not try this recipe. 

    This curd is ideal substitute to the normal curd. I used it in curds rice too.

    Well, if you have liked this post, do share it further.

    Pin it for later:

    Peanut Curd is a vegan curd made using peanuts. It is tasty and ideal to use regularly.
    Peanut Curd

    If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

    Let’s be connected, the follow buttons are on the side bar. Subscribe to get all updates and an e-book for free!

     

     

     

  • Mangalore Buns / Banana Puri | Udupi Cuisine

    Mangalore Buns / Banana Puri | Udupi Cuisine

    Jump to Recipe Print Recipe

    Mangalore buns/ Banana Puri  is a famous breakfast  in the  coastal Karnataka region. It is mildly sweet, soft and fluffy like a bun. 

    Mangalore bun / banana puri is an amazing dish , it has the texture of a bun but it is deep-fried like a puri. Ripe bananas are used to mix in it and the dough is allowed to rest for sometime. Thus, it is a leavened bread.  It can be eaten by itself  but it  is also served with chutney or potato sagu. The mildly sweet puri pairs well with them. It is popular in the regions of Mangalore and Udupi and served for breakfast or as a snack in the evenings.

     

    About the Udupi cuisine:

    Udupi is a popular tourist and pilgrimage place in Karnataka. It is famous for the Krishna temple and the Kanakana Kindi. It is also known for its cuisine. Udupi cuisine is one of the cuisines that you find in South India. Mostly vegetables such as pumpkin, ash gourd and lentils are used in the daily cooking. Rice is the staple food and rasam is the soul food of most people. A variety of chutneys and tambli is often made as an accompaniment.   The hallmark of their cooking is the use of fresh coconut and coconut oil in almost all the dishes, it elevates the taste of the dish.  Dosa and Idli are commonly prepared and one must see the many variety  that are made here. Sweets that are commonly made are a variety of payasams, halbai and fudges.

     

    Mangalore Bun / Banana Puri    mangalore buns /banana puri

    Ingredients:

    • 1 big ripe banana
    • 2 tablespoon sugar
    • 1/2  teaspoon cumin powder
    • a little salt
    • 1/8 teaspoon baking soda
    • 2 tablespoon sour yoghurt
    • 1.5 cup wheat flour
    • 1 teaspoon ghee
    • oil for deep frying

    Method:

    • In a bowl, mash the banana with a fork or potato masher. Add yoghurt, sugar, baking soda, ghee and salt to it. Mix them well.Add wheat flour with a tablespoon, one spoon at a time. The dough should be soft and pliable. Knead it well. Cover it with a thin, damp cloth and keep it in a warm place  for five hours or preferably overnight.
    • Take the dough and knead it, make them into small balls. Take a ball, dust it with flour and roll it into a disc of 3 inch. Make a couple of them.
    • Heat oil in a pan, check by dropping a small piece of the dough. If it rises to the surface, the oil is ready to deep fry. Slowly, put two of the discs and deep fry.
    • Once they are golden, remove them with a slotted spoon and repeat for the rest of the dough.
    • Serve hot as it is or with coconut chutney.

    Take a tip:

    • Usually, maida is  used to make this bun. You can also use both, the wheat flour and maida in equal quantities.
    • Cumin may also be used instead of cumin powder. Toast them a little and put, it will give good fragrance.
    • Ripe bananas make the puris soft and give a good texture to it. You may blend it in a mixie.
    • Make sure you remove the excess water from the damp cloth.
    • If you are planning to make it in the evening as a snack, mix the dough in the morning. If you are planning to make it for breakfast, keep it overnight.

      About the event:

      The  theme for this month at Shhhhh Secretly Cooking group is ” Udupi Cuisine” and the theme is suggested by me. Thanks to Mayuri Patel and Renu Agarwal for giving me this opportunity. I was paired with Preethi Prasad. The ingredients given to me were  salt and ghee and I have made these  mangalore buns, it was in my to-do list since a long time. I gave Preethi, coconut oil and fenugreek seed, she made the aromatic  rasam powder.

      shhhhh secret cooking challenge
      shhhhh secret cooking challenge

       

    Mangalore Buns

    Mangalore buns is a leavened, mildly sweet flatbread from Udupi cuisine. It is ideal for breakfast or as a snack in the evening.
    Print Recipe
    Course: Breakfast, Snack
    Cuisine: karnataka, mangalore, udupi
    Ingredients Method Notes

    Ingredients
      

    • 1 big ripe banana
    • 2 tablespoon sugar
    • 1/2 teaspoon cumin powder
    • a little salt
    • 1/8 teaspoon baking soda
    • 2 tablespoon yoghurt
    • 1.5 cup wheat flour
    • 1 teaspoon ghee
    • oil for deep frying

    Method
     

    1. In a bowl, mash the banana with a fork or potato masher. Add yoghurt, sugar, baking soda, ghee and salt to it. Mix them well.Add wheat flour with a tablespoon, one spoon at a time. The dough should be soft and pliable. Knead it well. Cover it with a thin, damp cloth and keep it in a warm place  for five hours or preferably overnight.
    2. Take the dough and knead it, make it small balls. Take a ball, dust it with flour and roll it into a disc of 3 inch. Make a couple of them.
    3. Heat oil in a pan, check by dropping a small piece of the dough. If it rises to the surface, the oil is ready to deep fry. Slowly, put two of the discs and deep fry.
    4. Once they are golden, remove them with a slotted spoon and repeat for the rest of the dough.
    5. Serve hot as it is or with coconut chutney.

    Notes

    Usually, maida is  used to make this bun. You can also use both, the wheat flour and maida in equal quantities.
    Cumin may also be used instead of cumin powder. Toast them a little and put, it will give good fragrance.
    Ripe bananas make the puris soft and give a good texture to it. You may blend it in a mixie. 
    Make sure you remove the excess water from the damp cloth. 
    If you are planning to make it in the evening as a snack, mix the dough in the morning. If you are planning to make it for breakfast, keep it overnight. 

    Pin it for later :

    Mangalore buns is a famous breakfast of the people of coastal Karnataka region. It is mildly sweet, fluffy and soft. It is also known as Banana Puri. Site title Title Primary category Separator
    Mangalore Buns / Banana Puri

    If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

    Let’s be connected, the follow buttons are on the side bar. Subscribe to get all updates and an e-book for free!

     

     

     

     

  • Mango Panna Cotta | Italian dessert

    Mango Panna Cotta | Italian dessert

    Jump to Recipe Print Recipe

    Mango Panna Cotta is a quick Italian dessert, ideal to serve anytime. This is a vegetarian version as agar agar  (or agar) is used here.

    Panna Cotta is a classic Italian dessert  that is made by cooking heavy cream. Addition of mango makes a subtle change to the taste and hence the name as Mango Panna Cotta. This is a vegetarian version of the dessert.

    I wanted to make this panna cotta since a long time but somehow it was delayed. Now, I have made it with mangoes as it is the season of king of fruits. Looking at the internet, I figured there were many ways to make this classic dessert. Soon, I decided that it would be vegetarian with the easy way that I could make. The final outcome was good but I think I could add some more mango pulp as the colour is cream. But, on other thoughts, had I added it, I would need more of agar agar to set it properly. Anyway, here is the recipe of my mango panna cotta.

    A few other mango recipes, as breakfast  you might like to try mango kesari, or amba bhat for lunch along with chapati and sabzi. If you like to explore other cuisines then do check this mumbazha pulissery, a dish from the state of kerala or the ambua from Himachal Pradesh.

    About Agar Agar

    Agar Agar or Agar  is a vegetarian substitute that is used instead of gelatine in making desserts. It is a jelly-like substance obtained from red algae. It is a mixture of two substances namely: agarose and agaropectin. It is mainly used in desserts and in soups as a thickening agent. As it is a rich source of dietary fibre, it can also be used as a laxative.

    It is available as white translucent strands. I read that the powder form is also available but I have not found it yet. It needs to be cooked in a little water until the strands dissolve.

     

    mango panna cotta
    mango panna cotta

    Mango Panna Cotta

    Ingredients:

    • 1 cup milk  (1 cup = 240 ml)
    • 1 tin fresh cream ( I used Amul’s cream)
    • 1/2 cup sugar
    • 1 tablespoon agar agar
    • a little water
    • 1 cup mango puree

    Method:

    1. Cut the agar agar strands into small pieces and soak them in a little water. After sometime, boil it for on a low flame, the granules need to break and mix easily.
    2. In a pan, add milk, cream and sugar. Heat it gently on a low flame. Once the sugar melts and it is warm, put it aside.
    3. Meanwhile, extract the mango pulp and whisk it to a puree.
    4. Now, add the dissolved  agar agar to the milk and cream mixture and give a stir.
    5. After sometime, put the mango pulp to it and mix it well.
    6. Pour it into moulds, ramekins or glass bowls and allow it to set for at least 4 hours.
    7. Serve chilled.

     

     

    About the event :

    I am sending this to 87 HWCG where the theme is ” Cool Desserts”. The theme is suggested by Vanita Bhat who is a good cook and photographer. I loved her Alsande Batata Sukke Sabzi, would love to try it sometime. Here are the other desserts  by co-bloggers :

    Carrot Kheer by Preethi, Mango Phirni by Vanitha, Basundi by Narmadha, Mint Rasgulla by Sujatha, Pineapple Sorbet by Sasmita,

     

    mango panna cotta
    Evergreendishesdev

    Mango Panna Cotta

    Mango Panna Cotta is a quick Italian dessert ideal to serve for parties or get-together. This is a vegetarian version of the dessert.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Setting Time 4 hours
    Total Time 4 hours 20 minutes
    Course: Dessert
    Cuisine: Italian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup milk
    • 1 tin fresh cream I used Amul’s cream
    • 1/2 cup sugar
    • 1 tablespoon agar agar
    • a little water
    • 1 cup mango puree

    Method
     

    1. Cut the agar agar strands into small pieces and soak them in a little water. After sometime, boil it for on a low flame, the granules need to break and mix easily.
    2. In a pan, add milk, cream and sugar. Heat it gently on a low flame. Once the sugar melts and it is warm, put it aside.
    3. Meanwhile, extract the mango pulp and whisk it to a puree.
    4. Now, add the dissolved  agar agar to the milk and cream mixture and give a stir.
    5. After sometime, put the mango pulp to it and mix it well.
    6. Pour it into moulds, ramekins or glass bowls and allow it to set for atleast 4 hours.
    7. Serve chilled.

    Notes

    Agar agar is a substitute for gelatine.
    Do not reduce the quantity of it as it may not set properly.
    Heating the agar agar for sometime is an essential step.

    Pin it for later:

    Mango Panna Cotta is a quick Italian dessert, ideal to serve anytime. This is a vegetarian version as agar agar  (or agar) is used here.
    Mango Panna Cotta

    If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

    Let’s be connected, the follow buttons are on the side bar. Subscribe to get all updates and an e-book for free!

  • Watermelon Rind Smoothie

    Watermelon Rind Smoothie

    Jump to Recipe Print Recipe

    Watermelon Rind Smoothie is tasty and healthy drink. It makes use of the summer fruit and vegetables. It is vegan and gluten-free with no added sugar.

    Sometimes, a taste acquainted lasts for a long time. These days, I am looking for ways to add the watermelon rind in my diet. Earlier, I had made a salad  and today I tried making this smoothie and believe me, it’s really good.

    Smoothies are the ideal choice for those who are calorie conscious. It is believed that they are filling and naturally keeps one going for a longer time with little food.

    Watermelon Rind Smoothie has only three ingredients and no added sugar. It is naturally sweet. It is vegan and gluten-free. Do give a try to this and let me know how it was.

     

    Watermelon Rind Smoothie
    Watermelon Rind Smoothie

    Watermelon rind is the white part of the fruit that is usually discarded. Scrape it slowly with a knife and later cut into pieces.

    The best way to use it is to separate the rind and keep it refrigerated.

    Watermelon Rind Smoothie is a simple recipe that makes use of all the summer fruits and vegetables.

     

    Ingredients :

    • 1 cup watermelon rind
    • 1 cup cucumber pieces
    • 1 cup grapes
    • water as needed

    Method:

    1. Cut the rind into small pieces.
    2. Put them in a blender and pulse it.
    3. Add little water, pulse it again.
    4. Pour it in a glass and serve.

     

    A few other ways to use the rind from my co-bloggers. Mayuri uses the rind to make a tasty salad. 

    while Seema makes a tasty thogayal that is served with any dish. Priya uses it make a different kind of dosa.

    Evergreendishesdev

    Watermelon Rind Smoothie

    Watermelon Rind Smoothie is a tasty and healthy drink.
    Print Recipe
    Prep Time 5 minutes
    Total Time 5 minutes
    Servings: 2 glasses
    Course: Breakfast
    Cuisine: international
    Ingredients Method

    Ingredients
      

    • 1 cup watermelon rind
    • 1 cup cucumber pieces
    • 1 cup grapes
    • water as needed

    Method
     

    1. Cut the rind into small pieces.
    2. Put them in a blender and pulse it.
    3. Add little water, pulse it again.
    4. Pour it in a glass and serve.

    Here is the video recipe :

    Pin it for later :

    Watermelon Rind Smoothie is a tasty and healthy drink. It is filling and a fuss free recipe. It is vegan and gluten-free.
    Watermelon Rind Smoothie

    If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

    Let’s be connected, the follow buttons are on the side bar. Subscribe to get all updates and an e-book for free.

     

  • 3 quick snacks for evening cravings

    3 quick snacks for evening cravings

    3 quick easy snacks for evening snacks, it’s ideal for busy moms.

    When will the lockdown end? When will normal life recommence? Well, no one knows for sure.But what you can do is comfort yourself and feel rejuvenated from getting stuck at home and working from home. You can have a great experience by preparing some delicious recipes.These can become your easy evening snacks. Let us check out some common recipes at a glance.

    1. Paneer cutlet – Everyone enjoys fried things such as cutlet. With paneer as main ingredient and besan (bengal gram flour) as the other when you mix these two, you are destined to find a heavenly combination – paneer cutlet so, these can be used as a patty for vegetable burgers or added to a chaat. We need these ingredients – a cup of crumbled paneer, about the same amount of mashed, mixed veggies / boiled and mashed potato / coarsely pulsed sweet corn, 2 or 3 chopped green chillies, a fourth cup of bread crumbs, a tablespoon of ginger, 1/4 tsp of cumin (jeera), a medium-sized onion, 3/4 tsp garam masala powder, 1/8 tsp of turmeric powder, salt and a handful of coriander leaves.

    The veggies need to be boiled until they are soft. Sweet corn needs to be boiled well and then pulsed in a blender. Add these and paneer along with bread crumbs, cumin, salt, turmeric, ginger, coriander leaves, garam masala and green chillies. You need to make a dough, and if they are too soft, more bread crumbs can be added. The patties made from the mixture should not be too thick or too thin. A pan needs to be greased with oil and heated gently.  Fry both sides till golden and make one of the easy snack recipes Indian people love.

    cutlets
    cutlets
    1. Cheesy garlic bread – The lockdown cannot get any better than a warm slice of cheesy garlic
      bread delivered from the oven. It is time to take a look at the ingredients for the cheesy garlic bread recipe – salted butter, Italian or French bread, fresh granulated garlic, olive,salt and pepper, fresh parsley, shredded parmesan and shredded mozzarella

    The oven needs to be preheated, and the bread needs to be sliced in half, lengthwise. Butter, garlic, olive oil, salt and pepper needs to be mixed well in a mixing bowl. The mixture needs to be spread over both the halves. The bread needs to be wrapped with foil and baked for 10 minutes. The cheese has to be sprinkled after removing the bread from the oven, it should be golden and bubbly. These are among the best quick snack recipes.

    garlic bread
    garlic bread

    3.Noodle recipe – Noodles can be cooked with a variety of different veggies, making them healthy and nutritious. You need two packets of noodles, olive oil (2 – 3 tbsp), 1 tbsp of chopped garlic, 1 to 3 slit green chillies, a small onion, 2 to 3 cups of mixed veggies and a little salt and pepper. You also need a tbsp of sauce, 1 tsp of vinegar and 1-2 tsp of hot sauce.

    Bring 5 cups of water to boil. Add noodles and cook them without making them mushy. Drain the water and rinse these under cold water. Sprinkle some oil so that they do not become sticky. Now you need to add oil to a hot pan and put it on high flame. Sauté green chillies and garlic for a minute, you may onions too. Bell pepper, carrots and cabbage (or whatever veggies you have) need to be added. Fry them until they are half done, but still crunchy. Soya sauce, vinegar and hot sauce can be added. Now, add the cooked noodles, some salt and pepper; stir-fry for a few minutes and your easy noodle recipe is ready to be hot.

    noodles
    noodles

    (All  Pics Source : Unsplash.com )

    These quick snacks are great for all the evenings you spend at home. I hope you try them soon and let me know in the comment section or on social media.

    Let’s be connected, the follow buttons are on the side bar, do click on them. Subscribe to get a book of handy hints for free ! I have been updating my YouTube Channel do take a look. Do subscribe and press the bell icon to be notified of all updates.

     

     

     

  • Watermelon Rind Salad

    Watermelon Rind Salad

    Jump to Recipe Print Recipe

    Watermelon rind salad is tasty, crunchy, packed with nutrients and easy to prepare.

    Summer calls for fruits, juices and salads. Watermelon is a summer fruit and ideal to eat as a snack. The red fruit is sweet and quenches the thirst with every bite. But, do you know that every part of the water melon is edible, seeds, rind and of course the fruit.

    The seeds can be eaten directly ( there’s no tree growing within the belly) though the best way is sprouted, shelled and dried. They are power house of nutrients.

    Water melon rind is the white part that is usually discarded. But, do you know that these peels have lot more nutrients and it’s time we find ways of using them. Moreover, the waste that is thrown is also reduced.

    It is rich in Vitamin B and  Vitamin C. Recent studies have also shown that it consists of citrulline, a compound linked to many benefits is stated by Journal of Chromatography in June 2005 issue. Although, some notes suggest that the green part too is edible, I have not tried it. I am using only the white part of the rind. You can easily scrape it with a sharp knife.

    The rind can be used in amazing ways. It is crunchy and resembles the cucumber in taste. I am making  good use of the rind these days, do keep a watch on this space for more ideas.

    Today, I have a salad recipe for you. The salad is easy to make and delicious, serve it as a snack or as an accompaniment with any meal.

     

    Watermelon Rind Salad                            watermelon rind salad

    Ingredients:

    • 1 cup watermelon rind
    • 1 cup cucumber
    • 1 onion
    • 1/2 cup pomegranate arils
    • 1 tomato
    • salt
    • 1/2 teaspoon pepper powder
    • 1 teaspoon lemon juice.

    Method :

    • Cut the rind into small pieces.
    • Cut the cucumber into small pieces.  I have used the long variety of cucumber.
    • Chop the onion finely.
    • Use firm tomato for salads.
    • In a wide bowl, add the rind pieces, cucumber, onion, tomato, and pomegranate arils.
    • Add salt and pepper powder to it. Put lemon juice and mix it.
    • Watermelon Rind Salad is ready to serve.

     

    Here’s the video clip

    Here are a few other ways to use the rind. Shailendra Sharma innovatively used the rind  to make tuty fruity. Lata uses it to make a left over rind halwa.

    watermelon rind salad

    Watermelon Rind Salad

    Watermelon rind salad is tasty, crunchy, packed with nutrients and ideal way to use the peel of fruits.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Course: dinner ideas, healthy snacks, lunch ideas
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 1 cup watermelon rind
    • 1 cup cucumber pieces
    • 1 onion
    • 1/2 cup pomegranate arils
    • 1 to mato
    • salt
    • 1/2 teaspoon pepper powder
    • 1 teaspoon lemon juice

    Method
     

    1. Cut the rind into small pieces.
    2. Cut the cucumber into small pieces.  I have used the long variety of cucumber.
    3. Chop the onion finely.
    4. Use firm tomato for salads.
    5. In a wide bowl, add the rind pieces, cucumber, onion, tomato, and pomegranate arils.
    6. Add salt and pepper powder to it. Put lemon juice and mix it.
    7. Watermelon Rind Salad is ready to serve.

     

    If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

    Let’s be connected, the follow buttons are on the side bar. Subscribe to get all updates and an e-book for free.