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  • How to make mint pulao | Pudina rice recipe | Pudina Pulao

    How to make mint pulao | Pudina rice recipe | Pudina Pulao

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    Mint Pulao / Pudina Rice is a flavoursome, one pot dish ideal to serve for lunch, brunch or dinner. A simple raita pairs well with it.

    Those who follow my blog regularly, do know that I love making these one-pot recipes. Ever since these children grew up, I find making these rice dishes way simpler. Hence, I keep rotating Vegetable Pulav, Jeera Rice and a few other ones. Well, today I am sharing Mint Pulao Recipe. Do check the fuss free recipes collection that I have.

    Mint is abundantly used in Indian cooking to give a good flavour to the dishes, a few leaves and it spreads a good aroma all around. It is usually used in chutneys and pulao.

    What goes in this Mint Pulao / Pudina Rice

    Mint leaves : Use fresh leaves to make this dish.

    Coriander leaves: You may skip adding this, but I have added.

    Green chilli : This gives the spiciness to the dish.

    Ginger and garlic: It is one of the essentials in pulao.

    Fresh coconut : It gives a good taste

    Onion: It gives good flavour to the dish, I have used it in two forms, a small quantity is put in the paste and the rest is sauted.

    Vegetables to be used:

    You can use any vegetables here. I have used beans, carrot, peas and   cauliflower in small quantities. I have added onion pieces also.

    Rice variety to be used :

    Basmati rice is ideal for making pulao. You can use sona masuri also.

    About the event:

    I am sending this to Healthy Wellthy cuisines, the theme is “One Pot Dish”. The theme for this fortnight is suggested by Shalu Jain, a wonderful blogger, who has amazing recipes on Sunny Kitchenette. I want to try her Berry Blast Coconut Ladoos. Here are the other recipes from co-bloggers :

     

    Let’s get to the recipe of Mint Pulao / Pudina Rice.

     

     

    Mint Pulao / Pudina Rice
    Mint Pulao / Pudina Rice

     

    Ingredients:

    • 1 cup basmati rice
    • 2 tbsp oil and ghee
    • 2 cloves
    • 2 cardamom
    • 4 pepper
    • 1 stick cinnamon
    • 1 bay leaf
    • 1 cup vegetables ( I used carrot, peas, beetroot, cauliflower)
    • 1 big onion
    • salt
    • water

    For the paste :

    • 1 cup mint
    • 1/2 cup coriander
    • 2 green chillies
    • 1 tablespoon coconut
    • 1/2 inch ginger
    • 4 cloves garlic
    • 1 small onion
    • water

    Method:

    1. Wash the rice, drain the water and keep it aside for 15 minutes.
    2. Cut the vegetables in small pieces.
    3. Grind the ingredients together under the section, ” For the paste”
    4. Take a pan or pressure cooker.
    5. Add oil and ghee to it, put the spices into it.  Saute it.
    6. Add the onion, saute it. Put the veggies and saute for two minutes.
    7. Now, add the paste to it. Continue to saute for two minutes.
    8. Add the rice and gently saute it for a minute.
    9. Put water and salt to it.
    10. Give a stir, close the lid and put the whistle.
    11. Switch off after the first whistle.
    12. Let the pressure release by itself.
    13. Gently mix it. Serve hot with raita.

    Take a tip:

    • You may avoid using coriander leaves.
    • Use any vegetables that you want.
    • As I do not soak the rice in water, 1: 2 ratio works good for me.
    • You may add one more chilly for spiciness.

    Pin it for later:

    Mint pulao / Pudina rice is a tasty and easy to make, one pot dish. Serve it for lunch or as a weekend dinner.
    Mint Pulav / Pudina Rice
    Mint Pulao / Pudina Rice

    Mint Pulao / Pudina Rice

    Mint Pulao / Pudina Rice is a delicious, easy to make, one pot meal.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Soaking time 15 minutes
    Total Time 45 minutes
    Course: lunch ideas, Main Course
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup basmati rice
    • 2 tbsp oil and ghee
    • 2 cloves
    • 2 cardamom
    • 4 pepper
    • 1 stick cinnamon
    • 1 bay leaf
    • 1 cup vegetables I used carrot, peas, beetroot, cauliflower
    • 1 big onion
    • salt
    • water
    • For the paste :
    • 1 cup mint
    • 1/2 cup coriander
    • 2 green chillies
    • 1 tablespoon coconut
    • 1/2 inch ginger
    • 4 cloves garlic
    • 1 small onion
    • water

    Method
     

    1. Wash the rice, drain the water and keep it aside for 15 minutes.
    2. Cut the vegetables in small pieces.
    3. Grind the ingredients together under the section, ” For the paste”
    4. Take a pan or pressure cooker.
    5. Add oil and ghee to it, put the spices into it.  Saute it.
    6. Add the onion, saute it. Put the veggies and saute for two minutes.
    7. Now, add the paste to it. Continue to saute for two minutes.
    8. Add the rice and gently saute it for a minute.
    9. Put water and salt to it.
    10. Give a stir, close the lid and put the whistle.
    11. Switch off after the first whistle.
    12. Let the pressure release by itself.
    13. Gently mix it. Serve hot with raita.

    Notes

    You may avoid using coriander leaves.
    Use any vegetables that you want.
    As I do not soak the rice in water, 1: 2 ratio works good for me. 
    You may add one more chilly for spiciness. 

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

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  • Instant ragi dosa | Ragi dosa recipe | Finger millet dosa

    Instant ragi dosa | Ragi dosa recipe | Finger millet dosa

    (Disclosure : As an Amazon Associate, I will get a small commission for qualifying purchases without no addition cost to you.)

    Jump to Recipe Print Recipe

    Instant ragi dosa is tasty, healthy, easy to make  and ideal to serve either for breakfast or as a snack. It is vegan and gluten-free.

    Millets are the new age food. Many people are now aware of the benefits and including them regularly in their diet.

    What is a millet ?

    Millet is a small cereal that belongs to the grass family, Poaceae. It was first grown in Africa, soon spread to Asia. Different varieties of millets are grown in the world.

    What are the benefits of millet?

    Millet is rich in nutrients. It is rich in dietary fibre and contains minerals as calcium, magnesium, phosphorous, selenium as well as  vitamins like folate,  pantothenic acid,  riboflavin, Vitamin B6, C, E and K. The high fibre content found in it helps to reduce bad  cholesterol (LDL) while boosting good cholesterol(HDL). The phosphorous content helps the body to repair itself and also in the formation of cells. The iron and folate helps prevent anaemia  by maintaining adequate hemoglobin levels. The millets are usually prepared from the whole meal, the nutrients are retained in the food that is consumed.

    What are the different kind of millet ?

    The different type of millets are jowar, foxtail millet, finger millet, pearl millet, barnyard millet, kodo millet, little millet, proso millet.

    What is finger millet ?

    Finger millet or Ragi as it is commonly known as, is an important cop grown and consumed in India. It is rich in minerals, calcium, dietary fibre and anti-oxidants. Ragi mudde is the staple food of many people. It is also used in making sweets and other dishes. I regularly make Ragi Idli and Ragi Thalipeeth.

     

    Instant Ragi Dosa
    Instant Ragi Dosa

    What goes in the instant Ragi Dosa?

     

    • Ragi flour : Ragi flour is the main ingredient to make ragi dosa. Use good and fresh ragi flour. A flour which does not smell good is not worth wasting any time.
    • salt to taste
    • Onion: Chop it finely. I love to use vegetable cutter, it is so handy and useful to chop onion. No tears, no mess.
    • Coriander : Use fresh coriander
    • Water as needed to make the batter. Once you mix the batter, keep it aside for ten minutes.
    • oil to drizzle
    • Green chillies may be added.
    • Cumin may be added.

    Are there any variation to this ragi dosa ?

    Add half a cup of rice flour and mix it to a dosa batter consistency. Make it like the usual dosa.

    About the event:

    In the month of April, the theme at Shhhhh Secretly Cooking Challenge is Millets, it was suggested by Aruna Saras Chandra, a wonderful blogger at Vasus Veg Kitchen. I liked her bread gulab jamun, it is a quick-fix sweet that you can make. I love cooking with millets and jumped the bandwagon. My partner was Narmadha from Nams Corner, she gave me oil and coriander as the secret ingredients and I decided to make this Instant Ragi Dosa. I gave her salt and sugar and the outcome is the delicious Foxtail Millet Sweet Pongal, 

    Instant Ragi Dosa comes as a rescue, you can make it easily and it is a straight forward recipe.

    Instant Ragi Dosa

    Instant Ragi Dosa / Finger Millet Dosa

    Instant ragi dosa is crispy, tasty and easy to make. It is vegan and gluten-free.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Resting time 10 minutes
    Course: Breakfast
    Cuisine: South Indian
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 cup ragi flour
    • 1 onion
    • 1 tbsp coriander
    • salt to taste
    • water as required
    • oil to drizzle

    Equipment

    • skillet
    • turner
    • ladle
    • big bowl
    • small bowl
    • small spoon
    • serving plate

    Method
     

    1. Chop the onion finely.
    2. Wash and cut the coriander.
    3. Take ragi flour in a bowl.
    4. Add salt, chopped onion, coriander to it. Mix them.
    5. Add water and mix the batter without any lumps. Let the consistency be thin as rawa dosa batter.
    6. Keep it aside for ten minutes.
    7. Heat a skillet. Take a ladleful of batter and pour it from outside to inside like a rawa dosa.
    8. Drizzle oil, let it cook for sometime.
    9. Once the dosa is done, you can easily remove it, the edges come off.
    10. Fold it and serve immediately.

    Notes

    Green chillies may be added.
    Cumin may be added.
    Adding of onion is optional. 
    Keep the batter aside for ten minutes. 
    Instant ragi dosa is tasty, healthy, easy to make  and ideal to serve either for breakfast or as a snack. It is vegan and gluten-free.
    Instant Ragi Dosa | Finger Millet Dosa

    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.

    (Disclosure : As an Amazon Associate, I will get a small commission for qualifying purchases without no addition cost to you.)

     

  • Fuss free recipes

    Fuss free recipes

    Life has gone a series of changes throughout the world and it will take sometime before things are back to normal. The best thing is to stay safe at home, prepare easy meals and enjoy the time with your loved ones. Make the best use of the time that you have. Learn a skill that you have been thinking or read that book that you wanted. Or simply, cook and enjoy the time with your children. Spend quality time with them, you might never get this time again.

    Here are some fuss free recipes from the blog. I have selected those keeping in minnd, the ingredients that one can possibly have at home. Feel free to browse the blog for more.

    Avalakki  Upkari : It is made using thin flattened rice. Give a try to this.

     

    avalakki upkari
    avalakki upkari

    Wada: Urad dal wadas are loved by all and now seems to be the perfect time to enjoy these Indian doughnuts.

    urad dal wada
    urad dal wada

    Aloo Puri : Bored of the usual cooking, make these puris.

    aloo puri

    Thepla, we love it and it is ideal for breakfast or lunch.

    Gujarati thepla, methi paratha
    Gujarati thepla, methi paratha

    Jowar dosa, a twist to the usual one.

    Jowar dosa
    Jowar dosa

    Neer Dosa, this is again another kind I love making. The good thing is it needs no fermentation.

    neer dosa
    neer dosa

    Masala Dosa : It is cherished by all South Indians and a dosa batter in the refrigerator saves a busy day.

    Masala Dosa
    Masala Dosa

    Potato and Pea Paratha : I bet you agree with me, this combination works likes a charm.

    potato and pea paratha
    potato and pea paratha

    Ragi Idli: No, this is not the instant version. It is fermented and super soft.

    Ragi Idli
    Ragi Idli

    Dahi Vada: This is ideal for summer, it is loved by both, kids and adults.

    Dahi Wada
    Dahi Vada

    Gundapongal: It is another popular dish that you can easily make anytime and serve, if you have the batter.

    gundapongal
    gundapongal

    Masala Bhat: I know we are in lockdown and getting all kinds of veggies is difficult. I have used potato, peas and capsicum.

    masala bhath
    masala bhath

    Spanish rice: If you have the ready sauce, you can make it in a jiffy.

    spanish rice
    spanish rice

    Spring onion and corn pulao: Something different to try for your weekend.

    spring onion and corn pulao
    spring onion and corn pulao

    Veg Pulav: This is such a life saver for me, I keep making it quite often.

    veg pulav
    veg pulav

    Lemon rice : When every other dish fails to appease me, this one lights up my day.

    lemon rice

    Corn and Peas Pulao : I always keep sweet corn kernels and green peas in my freezer, they can be used in many dishes.

    corn and peas pulao
    corn and peas pulao

    Spiced Yoghurt: This is a simple yet tasty dish that you can make in a few minutes.

    Spiced Yoghurt

    Dal with methi : It is a comfort food for me, I make it at least twice in a month.

    dal with methi

    Sambar : Ask any South Indian and they are happy with a rice and sambar along with a few roasted papad.

    sambar
    sambar

    Drumstick rasam : I love the flavour of this rasam.

    drumstick rasam
    drumstick rasam

    Authentic Chana Masala 

    chana masala

    Kafuli : This pairs good with any meal.

    Kafuli

    Alu Methi: It is no onion garlic recipe and can be easily made for lunch or dinner.

    alu methi
    alu methi

    Palak Tambli : A simple dish but it is a comfort food for many. It tastes good with hot steamed rice.

    palak tambli
    palak tambli

    Methi delight: It can be easily if you have fenugreek leaves at home.

    methi delight
    methi delight

    Happy Cooking ! Stay safe and healthy.

    Pin it for later :

    Fuss free recipes are essential to keep these days going, we are passing through a difficult phase but we shall soon overcome.
    Fuss Free Recipes

     

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

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

    Subscribe to get a book of handyhints for free !

     

  • Spiced Yoghurt / Simple Raita for Pulao

    Spiced Yoghurt / Simple Raita for Pulao

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    Spiced Yoghurt is a simple yet tasty preparation served with pulav. It can be easily made in five minutes.

    The indian cuisine is elaborate and makes use of many spices. Thus, raita is often prepared as an accompaniment with pulao or biryani. Raita is one or different vegetables mixed in curds along with a few spices. Spiced yoghurt serves the same purpose but it is without any veggies in it.

    Spiced yoghurt is a simple curd based dish ideal to serve with   pulav or Veg Jadoh. It is easy to prepare and needs no elaborate  preparation. It is tasty and ideal to make when hardly any vegetables are on hand. During the lockdown, if you ever run out of veggies, you can make this one. Infact, I make it when I am bored to chop veggies!

    Spiced Yoghurt / Simple Raita for Pulao
    Spiced Yoghurt / Simple Raita for Pulao

     

    All the ingredients that you need are easily available in the kitchen.

    Curds- We need fresh curds.

    Fresh coriander- I am obsessed with coriander in my cooking and I cannot say enough the need of it here.

    Seasoning: A little bit of seasoning with red chillies gives a good taste to it.

    Salt – It is the essence of any cooking.

    Sugar- It is the sugar that creates a balance of all taste and gives a good flavour to it.

    Spiced Yoghurt / Simple Raita for Pulao

     

    Spiced Yoghurt Recipe:

     

    Ingredients:

    • 2 cup fresh curds
    • 1/2 teaspoon sugar
    • salt to taste
    • 1 tablespoon fresh chopped coriander
    • 2 teaspoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • curry leaves
    • 2 red chilly

    Method:

    1. Whisk the curds.
    2. Add salt, sugar, fresh coriander to it.
    3. Make seasoning in a small pan. Take oil in a small pan, add the mustard seeds, as it splutters put asafoetida, curry leaves and red chilly. After a few seconds, put it over the curd mixture.
    4. Chill and serve.

    About the event :

    Sending this to Healthy Wellthy Cuisine, Theme84 which is  ” Curd Fiesta ”  This is a fortnightly event and the theme is selected by Sujata Roy of Batter Up With Sujata. She has a wide range of Bengali dishes, I liked her Rasgolla, it looks delicious. The other recipes by members are Chow Chow Raita, South Indian Curd Rice, Tuty Fruity Cake, Strawberry Shrikhand, Tomato Raita, Tomato, Corn, Peas and  Paneer Kadhi , Kesar Badam Lassi Muffins

     

    spiced yoghurt
    Evergreendishesdev

    Spiced Yoghurt / Simple Raita for Pulao

    5 from 4 votes
    Spiced yoghurt is a simple yet tasty accompaniment with any variety of rice dish.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Course: Side Dish
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 2 cup fresh curds
    • 1/2 teaspoon sugar
    • salt to taste
    • 1 tablespoon fresh chopped coriander
    • 2 teaspoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • curry leaves
    • 2 red chilly

    Method
     

    1. Whisk the curds.
    2. Add salt, sugar, fresh coriander to it.
    3. Make seasoning in a small pan. Take oil in a small pan, add the mustard seeds, as it splutters put asafoetida, curry leaves and red chilly. After a few seconds, put it over the curd mixture.
    4. Chill and serve.

    Pin it for later:

    Spiced Yoghurt is a simple yet tasty preparation served with pulav. It can be easily made in five minutes.
    Spiced Yoghurt

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

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

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

  • Wheat and Oats Pancake

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    Wheat and Oats Pancake is a quick, easy to make breakfast. It is healthy and ideal to serve for children.

    Pancakes are American originated, soon spread to other parts and India also. They are filling and quick, can be made in different variations. It is a distant relative of Indian crepe, Set Dosa.

    Today, I am sharing with you Wheat and Oats Pancake.

    What is Pancake?

    Pancake is  round cake like, prepared from a starch-based batter. It may contain eggs, milk and butter and cooked on a hot griddle. It is spread all over the world and comes in different shapes and structure. It is believed that pancakes are one of the earliest cereal food eaten in pre-historic societies.

    What are the different types of pancakes?

    In England, pancakes are think like crepes while in America they are small, circular discs, made using a leavening agent that gives a spongy texture to it. Today, one can find different varieties of pancake.

    Which recipe is shared today?

    The recipe that I am sharing is Wheat and Oats Pancake. It is a good way to include oats.

     

    Wheat and Oats Pancake

    Ingredients:                Measurement used : 1 cup = 240 ml
    • 1 cup wheat flour
    • 1/2 cup instant oats
    • 1 cup milk
    • 2 teaspoon baking powder
    • 2 tablespoon sugar
    • 3 tablespoon curd
    • 1 tablespoon oil
    • a pinch of salt
    • raisins
    • honey to serve
    Method:

     

    1. Mix these  ingredients: milk, curd, oil, sugar and salt.
    2. In another bowl, mix wheat flour, oats and baking powder.
    3. Put it into the milk mixture and mix well.
    4. Add raisins in it.
    5. Heat a skillet, drizzle some oil and pour a ladleful of batter.
    6. Close it and let cook for a minute.
    7. Flip it over to the other side.
    8. Once it is cooked, remove and repeat for the rest of the batter.
    9. Serve with honey or maple syrup.

      About the event:

      This is part of the Shhhhh Secretly Cooking Challenge managed by Mayuri. It’s a new challenge henceforth and for the current mont it is  “Pancakes”. I was paired with Priya Mahesh of Pickledroute, that contains both recipes and travelogues. Do check her blog.  She gave me oats and curds as the secret ingredient. The ingredients that I gave Priya were idli rice and black chana and she has prepared a healthy sprouts pancake. The theme was suggested by Archana Potdar, who is a good cook. She suggested us to go out of our comfort and make creative recipes. Do check her Japanese pancake , it looks amazing.

       

    Evergreendishesdev

    Wheat and Oats Pancake

    Wheat and Oats Pancake is a healthy, tasty and easy to serve breakfast.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings: 10 pancakes
    Course: Breakfast
    Cuisine: American
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 cup wheat flour
    • 1/2 cup oats
    • 1 cup milk
    • 2 teaspoon baking powder
    • 2 tablespoon sugar
    • 3 tablespoon curd
    • 1 tablespoon oil
    • a pinch of salt
    • raisins
    • honey to serve

    Equipment

    • skillet
    • mixing bowl
    • ladle
    • plates
    • small bowl

    Method
     

    1. Mix these  ingredients: milk, curd, oil, sugar and salt.
    2. In another bowl, mix wheat flour, oats and baking powder.
    3. Put it into the milk mixture and mix well.
    4. Add raisins in it.
    5. Heat a skillet, drizzle some oil and pour a ladleful of batter.
    6. Close it and let cook for a minute.
    7. Flip it over to the other side.
    8. Once it is cooked, remove and repeat for the rest of the batter.
    9. Serve with honey or maple syrup.

    Notes

    Other kind of nuts may be used.
    Choco chips may also be used.

    Pin it for later:

    Wheat and Oats Pancake is a quick, easy to make breakfast. It is healthy and ideal to serve for children.
    Wheat and Oats Pancake.

    Making pancakes was interesting and I made it seeing from here. Earlier I had made potato pancakes and they were tasty too. It’s time to try all the pancake recipes that I wanted to since ages.

    If you ever make this recipe, take a picture and share it with @foodiejayashree on Instagram or @evergreendishes on Facebook.

    Let’s be connected: Pinterest, Facebook, Instagram, Twitter.

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

     

     

     

  • Sunshine drink / Mocktails to beat the heat

    Sunshine drink / Mocktails to beat the heat

    Jump to Recipe Print Recipe

    Sunshine drink is an easy and refreshing summer drink. It has the goodness of carrots along with orange and mangoes.

    It’s been five days since the National Lock Down was imposed. I hope, all of you are safe at home. It is best to isolate ourself and maintain social distancing. Let’s race to fight Coronavirus.

    The temperature is soaring and one needs to keep well hydrated. Watermelon juice is the best drink for summer.  The Coconut Cucumber cooler is equally refreshing. Lassis are the Indian summer drinks which everyone can relate to. Cucumber lassi is spicy and tasty while the Punjabi Lassi is loved by all.  Here is a healthy mocktail  that you can make in just five minutes.

    What is mocktail?

    Mocktail is mixed, non-alcoholic drink usually served during parties.  Different kinds of mocktail are made, it is something similar  to a cocktail sans the alcohol.

    What goes in the Sunshine drink ?

    This is an orange, mango and carrot juice . The carrots give a good taste to the juice.

    Carrot : It is a good source of beta carotene, fibre, vitamin K1, potassium and anti-oxidants. They are good for heart and eyes. They are figure-friendly.

    Mango : It is rich in Vitamin C, pectin and fibre. Moreover, it is available only in summer.

    Orange: It is rich in Vitamin C.

    Do give a try to this refreshing drink

    About the event:

    I am sending this to HWCG’s 83 #CoolColorsatHW. The theme was suggested by Sasmita. She runs this group and her  blog is www.firsttimercook.com. She has many wonderful dishes of Odisha. Recipes by co-bloggers : Minto Mojito Mocktail, Pineapple Mint Mojito, Mango and Passion fruit Iced Tea, Sparkling Pomegranate Iced Tea, Immune Booster Drink, Pineapple Juice, Dalgona Coffee

    Sunshine Drink Recipe

    Ingredients:
    • 1 cup mango chunks
    • 1.5 cup orange juice
    • 2 carrots
    • a little black salt
    • water as required
    Method:
    1. Freeze the mango chunks for sometime.
    2. Grate the carrot.
    3. Put the carrot in a juicer and swirl it.
    4. Add mango chunks, again swirl.
    5. Lastly, put the orange juice and salt and mix altogether.
    6. Add water if required.
    7. Pour in glass and serve.
    Revitaliser
    Sunshine Drink
    Revitaliser

    Sunshine Drink

    Sunshine Drink is a refreshing and healthy drink for summer. It has the goodness of carrots along with orange and mangoes.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Course: beverages, mocktails
    Cuisine: international
    Ingredients Method

    Ingredients
      

    • 1 cup mango chunks
    • 1.5 cup orange juice
    • 2 carrots
    • a little black salt
    • water as required

    Method
     

    1. Freeze the mango chunks for sometime.
    2. Grate the carrot.
    3. Put the carrot in a juicer and swirl it.
    4. Add mango chunks, again swirl.
    5. Lastly, put the orange juice and salt and mix altogether.
    6. Add water if required.

     

    Pin it for later: 
    Sunshine drink is an easy and refreshing summer drink. It has the goodness of carrots along with orange and mangoes.
    Sunshine Drink

    If you have liked this post, do share it with your family and friends. It’s summer and the best time to make this one, do give a try and share your picture with me by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook

    Let’s be connected. Subscribe to get all updates and an e- book for free

  • Orange Peel Chutney

    Orange Peel Chutney

    Jump to Recipe Print Recipe

    Orange Peel Chutney is a traditional dish that is tasty and makes a good accompaniment along with rice and sambar.

    The peels of vegetables and fruits are nutritious and it is good to make the best use of them. All peels cannot be eaten and some are cooked into delicious dishes. Here is orange peel chutney, ideal to use with chapati or rice. I had read this long time back when our Sulekha blogger Dev Kumar  Vasudevan had shared it. This is the recipe of his mother who is a wonderful cook. It is believed that this an heirloom recipe made since ages. It is indeed nice to know these traditional recipes, they are not only tasty but it’s something different from what we usually cook these days.

    This is a vegan and gluten-free dish.

    Benefits  of orange peel

    Do you know that orange peels have about four times health benefits than the actual orange fruit? Orange peel contains  flavonoids like poly methoxyflavones and hesperidin. It also contains copper, calcioum,  magnesium, Vitamin A and dietary fibre.

    Orange peels  are good for the heart. It also helps to prevent allergies. The citrus nature of orange peel helps to fight infections, cold and flu. It helps to remove phlegm and thus cures asthma.

    Uses of orange peel:
    • Orange zest  gives a good flavour to cakes and salads.
    • It is washed well and used as a flavouring agent in many dishes.
    • It can be used in making chutneys and pickles.
    • The peel of orange immersed and boiled in water, makes a good drink.
    • It can be used to make candied orange peel.
    • Apart from cooking, it helps to ward off mosquitos.
    • It also helps to keep off ants.
    • It is good for cleaning kitchen taps and greasy stoves.
    • Be creative and use it in craft.
    orange peel chutney
    orange peel chutney

     Orange Peel Chutney Recipe

    Ingredients: 
    • 2 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/2 teaspoon fenugreek
    • 3 tablespoon finely cut onion
    • 1 cup orange peel
    • salt to taste
    • 1 teaspoon coriander powder
    • 1 teaspoon chilli powder
    • a small lemon ball size of tamarind
    • 1/2 teaspoon jaggery
    • water
    Method:
    1. Soak tamarind in water for half an hour.
    2. Cut the orange peel in small pieces.
    3. Take oil in a pan. Add mustard seeds, as they crackle, add fenugreek to it, put the onion to it, saute it for sometime, once it is translucent, put the orange peels to it and saute it. Let the raw smell disappear.
    4. Now, add coriander powder and chilly powder.
    5. Extract the pulp from the tamarind.
    6. Put some tamarind extract, curry leaves, salt and jaggery. Let cook for five minutes.
    7. Remove and store in a clean jar.

    Take a tip:

    1. Scrape the pith (soft,white part)  from the skin before using it.
    2. I used the peel of two oranges.

    Orange Peel Chutney

    Orange Peel Chutney is tasty, healthy and makes a good side dish with chapati and steamed rice.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course: chutney,, Side Dish
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 2 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/2 teaspoon fenugreek
    • 3 tablespoon finely cut onion
    • 1 cup orange peel
    • salt to taste
    • 1 teaspoon coriander powder
    • 1 teaspoon chilli powder
    • tamarind pulp
    • jaggery

    Method
     

    1. Soak tamarind in water for half an hour.
    2. Cut the orange peel in small pieces.
    3. Take oil in a pan. Add mustard seeds, as they crackle, add fenugreek to it, put the onion to it, saute it for sometime, once it is translucent, put the orange peels to it and saute it. Let the raw smell disappear.
    4. Now, add coriander powder and chilly powder.
    5. Extract the pulp from the tamarind.
    6. Put some tamarind extract, curry leaves, salt and jaggery. Let cook for five minutes.
    7. Remove and store in a clean jar.
    Pin it for later: 
    Orange Peel Chutney is a traditional dish made using orange peels. It is tasty and makes a good accompaniment with any meal.
    orange peel chutney

    If you have liked this recipe, do share it with your family members and friends. All comments motivate me to write more. If you ever make this dish, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. It is always good to see your creations.

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  • Tengalu / Thenkuzhal | Guest Post for Sapana

    Tengalu / Thenkuzhal | Guest Post for Sapana

    Tengalu is a crispy, dry snack usually made during Diwali and Holi. It is popular in Karnataka and Tamil Nadu. It is also known as Thenkuzhal. 

     

    I have great memories of this snack. During Diwali, chakli and tengalu were often prepared at home in big containers and stored. Usually, Tengalu is made by making the flour at home. It is a week-long process and today, none of us have the time and patience to do. I prefer making the easier method these days as life seems to be busy. Here is the method I use to make Tengalu using ready flour. Here, I bought the urad dal flour from supermarket.

    Tengalu / Thenkuzhal guest post

    Difference between Chakli and Tengalu :

    Chakli and Tengalu are both deep-fried snacks from South India  but chakli is more popular in all regions. Tengalu is made only in some parts of the state. The blade/jali for Tengalu has three or four perforations but the Chakli blade has only perforation. Moreover, different varieties of chakli are prepared.

    This is a guest- post I have written for Sapana. Sapana is an awesome  blogger who blogs at Cooking with Sapana. It is good to be associated with her in this blogging world. Her blog has many dishes from different cuisines. Do check out her blog and the recipe for Tengalu.

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

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

     

  • Sweet Mango Rice / Amba Bhaat | Maharashtian cuisine

    Sweet Mango Rice / Amba Bhaat | Maharashtian cuisine

    Jump to Recipe Print Recipe

    Sweet Mango Rice is a delectable sweet dish from Maharashtrian cuisine. It is also known as Amba Bhaat, amba means mango and bhaat is the Marathi word for steamed rice. It is ideal to make for festive occasions.

    Summer is all set to show it’s colors, the next two months it will heat, heat and more heat here. The only way is to try to beat the heat and stay hydrated. Fruits like mango and watermelon bring solace to us.

    Mango, king of fruits is best eaten as it is. The fun of eating a mango messing the hands is something different and relatable to many. The love for cooking made me try this sweet mango rice and it was good. Earlier, I had made ambua,  it is a dal with mango. The mambazha pulissery from Kerala cuisine is tasty and eagerly want to make it again. Desserts like chocolate streaked mango ice cream and mango parfait are loved by all.

     Sweet Mango Rice / Amba Bhaat | Maharashtrian cuisine

    Ingredients:                                   measurement used : 1 cup = 250 ml
    • 1/2 cup rice
    • 1/2 cup sugar
    • 1 tablespoon +1 teaspoon ghee
    • 3/4 cup mango pulp
    • 5 cashew powdered
    • 1/2 teaspoon cardamom powder
    • 5 cashew for garnishing
    • 2 cloves
    Method:
    1. Cook the rice in a pressure cooker, let it not be mushy.
    2. Once the pressure releases, remove the rice in a pan, add ghee and sugar to it. Let cook for some time.
    3. Add the mango pulp and the cashew powder to it. Let the flavors imbibe.
    4. Finally, add cardamom powder to it.
    5. Take a teaspoon of ghee in a small pan, add cloves and the cashew pieces to it. Once it is light golden, put it to the cooked sweet dish.
    6. Sweet Mango Rice is ready to serve.
    Direct cooking method:
    1. Wash rice and keep it aside.
    2. In a  pan, add some ghee. Put cloves, and cashew pieces to it. Saute for sometime.
    3. Add rice to it, saute for two minutes. Add two cups of water and let it cook.
    4. Once the rice is cooked, add sugar and the remaining ghee to it. Let the sugar dissolve and boil for two minutes.
    5. Now, put the mango puree and cashew powder to it.
    6. Let cook for some time.
    7. Finally, add cardamom powder to it.
    Take a tip:
    • It is best to use Alphanso mangoes.
    • One can use any variety of mango.
    • Use more sugar if needed.
    • Ready mango pulp can be used.

     

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

    Sweet Mango Rice/ Amba Bhaat

    5 from 4 votes
    Sweet Mango rice is a delectable sweet dish from Maharashtrian cuisine.
    Print Recipe Pin Recipe
    Course: festive treats, sweets, traditional sweets
    Cuisine: Maharashtrian
    Ingredients Method Notes

    Ingredients
      

    • 1/2 cup rice
    • 1/2 cup sugar
    • 1 tablespoon +1 teaspoon ghee
    • 3/4 cup mango pulp
    • 5 cashew powdered
    • 1/2 teaspoon cardamom powder
    • 5 cashew for garnishing
    • 2 cloves

    Method
     

    1. Cook the rice in a pressure cooker, let it not be mushy.
    2. Once the pressure releases, remove the rice in a pan, add ghee and sugar to it. Let cook for sometime.
    3. Add the mango pulp and the cashew powder to it. Let the flavours imbibe.
    4. Finally, add cardamom powder to it.
    5. Take a teaspoon of ghee in a small pan, add cloves and the cashew pieces to it. Once it is light golden in colour, put it to the cooked sweet dish.
    6. Sweet Mango Rice is ready to serve.
    7. Direct cooking method:
    8. Wash rice and keep it aside.
    9. In a  pan, add some ghee. Put cloves, and cashew pieces to it. Saute for sometime.
    10. Add rice to it, saute for two minutes. Add two cups water and let it cook.
    11. Once the rice is cooked, add sugar and the remaining ghee to it. Let the sugar dissolve and boil for two minutes.
    12. Now, put the mango puree and cashew powder to it.
    13. Let cook for sometime.
    14. Finally, add cardamom powder to it.

    Notes

    • It is best to use alphanso mangoes
    • Other variety of mangoes may be used.
    • Adjust sugar as per taste required and sweetness of mangoes.
    Sweet Mango Rice is a delectable sweet dish from Maharashtrian cuisine. It is also known as Amba Bhaat, amba means mango and bhaat is the Marathi word for steamed rice. It is ideal to make for festive occasions.
    Sweet Mango Rice

    Mango related posts from my co-bloggers : Mango Sriracha Hummus, Rose Mango Lassi

    If you have liked this post, do share it further. If you ever make it, do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook.

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  • Aloo Chaat / Bengali cuisine

    Aloo Chaat / Bengali cuisine

    Aloo Chaat is a delectable dish ideal to serve as a starter or evening snack. The goodness of potato with spices as a snack is made in different ways, this is from Bengali cuisine.

    When potatoes and chaat combine, it has to be something nice, isn’t it?  A toast to all the potato lovers, I join your bandwagon in this, potatoes are versatile and handy. They can be made into tasty snacks as Aloo 65 or a stir fry to serve with roti as Aloo Matar. Veg Jadoh is flavoursome and Aloo Matar Paratha is everyone’s favourite.

    About the West Bengal Cuisine:

    The Bengali cuisine is flavoursome and has a huge spread of confectionaries and desserts. The main course  uses some rare spices that add a taste to the dish. Panch phoran is one such mix that is used in many dishes.

    The Bengali cuisine has four varied type of dishes, charbya (food that is chewed), chosya (food that is sucked), lehya (food that is licked) and peya ( liquid ones). The wide range of milk based sweets, delicious snacks such as golgappa and the various lip smacking dishes from both the vegetarian and non vegetarian, makes it one of the most sought cuisine. Ghugni chaat is a popular and filling snack from this cuisine. The rice kheer from Bengali cuisine is utterly delicious and ideal for any festival.

    About the Shhhh Cooking Secretly group

    Well, Shhhh Cooking Secretly Challenge group has reached the last state and it has been a great experience cooking and learning many new culinary skills. It’s a group where we have visited one state each month, partners are assigned and we exchange two ingredients and prepare a dish. Later the members of the group, try to guess them. For this month, I was paired with Sujata Roy of www.batterupwithsujata.com She has a wonderful collection of bengali dishes on her blog, do check them out. The secret ingredients  given to me are  tamarind pulp and bengal gram  and I have prepared this lip smacking delicious aloo chaat. I gave Sujata, mustard and kalonji and she prepared  a tasty curry, Chanar Shorshe Jhal

    aloo chaat

    Aloo Chaat | Bengali Cuisine

     

     

    Ingredients:

    • 4 potato
    • 1 onion
    • 2 tomato
    • 1 tablespoon bengal gram
    • 1/2 teaspoon cumin powder
    • 1/2 teaspoon coriander powder
    • 1/2 teaspoon chilli powder
    • 1/2 teaspoon chaat masala
    • 1 teaspoon tamarind puree
    • lemon juice
    • coriander for garnishing

    Method:

    1. Soak the chana dal for sometime.
    2. Cook the chana dal and potatoes together al dente.
    3. Cut the onion finely.
    4. Chop the tomatoes into small pieces.
    5. Let the pressure release by itself. Peel the skin and cut them into cubes.
    6. Put the cubes in a bowl.
    7. Add onion pieces.
    8. Put chaat masala, coriander  powder, cumin powder, salt and chilli powder.
    9. Put the tamarind pulp.
    10. Mix all the ingredients together.
    11. Finally add tomato and garnish with coriander and lemon juice.
    12. Serve immediately.

    Take a tip:

    Put chana dal and potato in  separate containers, wash the potatoes and cook them whole. Put chana dal with little water in another pan. Cook them for one whistle. Let the pressure release by itself. 

    Aloo Chaat

    Aloo chaat is a lip smacking delicious chaat
    Print Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Course: chats, evening snacks
    Cuisine: Bengali
    Ingredients Method Notes

    Ingredients
      

    • 4 potato
    • 1 onion
    • 2 to mato
    • 1 tablespoon bengal gram
    • 1/2 teaspoon cumin powder
    • 1/2 teaspoon coriander powder
    • 1/2 teaspoon chilli powder
    • 1/2 teaspoon chaat masala
    • 1 teaspoon tamarind puree
    • lemon juice
    • coriander for garnishing

    Method
     

    1. Soak the chana dal for sometime. Cook the chana dal and potatoes together in a pressure cooker al dente.
    2. Cut the onion finely.
    3. Chop the tomatoes into small pieces.
    4. Let the pressure release by itself. Peel the skin and cut them into cubes.
    5. Put the cubes in a bowl.
    6. Add onion pieces.
    7. Put chaat masala, coriander  powder, cumin powder, salt and chilli powder.
    8. Put the tamarind pulp.
    9. Mix all the ingredients together.
    10. Finally add tomato and garnish with coriander and lemon juice.
    11. Serve immediately.

    Notes

    Put chana dal and potato in  separate containers, wash the potatoes and cook them whole. Put chana dal with little water in another pan. Cook them for one whistle. Let the pressure release by itself. 

    Pin Aloo Chaat for later:

    Aloo Chaat is a delectable evening snack from Bengali cuisine. Boiled potatoes are mixed in a different spices to make a tasty snack.
    Aloo Chaat

    If you have liked this post, do share it with family and friends. Do leave a comment, and if you ever make this dish, take a picture and tag  @foodiejayashree on Instagram or @evergreendishes on Facebook.

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