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  • Rawa kesari with jaggery / bellada sheera

    Rawa Kesari with jaggery is a healthy twist to the usual sweet that is prepared. It is healthier and tasty too.

    Festive days are here and time to prepare a galore of sweets. Kesari is usually prepared using sugar but one can make it using jaggery also. There is a variation in taste, but it is good, it has a different tinge I can say.

    I wanted to make this since a long time and the time has come now. Jaggery is considered to be more healthier than sugar. Before I get to the recipe, here are a few common facts about jaggery.

    How is jaggery made?

    Jaggery is made from unrefined sugar by boiling the raw, concentrated sugarcane juice until it solidifies. The other sources of jaggery are date palm and sap of coconut.

    What does jaggery contain?

    Jaggery consists of anti-oxidants along with minerals like zinc and selenium.

    Why is jaggery considered more healthy than sugar?

    Molasses is a nutritious by-product of the sugar making process, it is retained in jaggery. It is known by the name gur in India.

    How to make Rawa Kesari with jaggery / Bellada Sheera

    Ingredients:

    • 1 cup semolina
    • 1 cup jaggery powdered
    • 2 tablespoon ghee
    • 3 cup water
    • 1/2 teaspoon cardamom powder
    • cashew pieces

    Method:

    1. Add a spoonful of ghee in a thick bottom pan, put the cashew pieces and semolina to it, gradually roast it to a golden colour. Put it aside.
    2. Put water in the pan, add jaggery to it. As jaggery melts and the water boils, slowly stir in the semolina. Put ghee to it.
    3. Let cook on a low flame.
    4. Finally, add cardamom powder to it.
    5. Rawa Kesari with jaggery is ready to serve.

    Take a tip:

    • I have used organic jaggery, thus the solution is not filtered.
    • Roast the semolina on a low flame until golden in colour.

    The other sweets with jaggery that I have are Ragi Halbai, Hayagreeva Maddi, Kadabu

    Do check the video here

    Pin it for later:

    Rawa kesari with jaggery / bellada sheera
    Rawa kesari with jaggery / bellada sheera

    Evergreendishesdev

    Rawa Kesari with jaggery / Bellada Sheera

    Rawa kesari with jaggery is a delectable sweet with a healthy twist. It is ideal for festive days or serve it as a quick breakfast for children.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings: 6 people
    Course: Breakfast, lunch
    Cuisine: karnataka
    Ingredients Method

    Ingredients
      

    • 1 cup semolina
    • 2 tablespoon ghee
    • 1 cup jaggery grated
    • 3 cup water
    • 8 cashewnuts broken into pieces
    • 1/2 teaspoon cardamom powder

    Method
     

    1. Take a pan, add a teaspoon of ghee and roast the semolina and cashew pieces, it should be golden in colour. Put it aside.
    2. Take water in a pan, add jaggery to it. Once the jaggery melts and water comes to a boil, slowly stir in the roasted semolina. Put the remaining ghee. Let cook for sometime, the water evaporates and it thickens.
    3. Add cardamom powder.
    4. Rawa kesari with jaggery is ready to serve.

    I am sending this post to the theme”Recipes with Jaggery” for the group “Food for Feast” of which I am a part of. Every month, a few themes are selected, poll is conducted and the highest one is selected as the theme for the month.

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

    Do leave a comment below, let me know what you feel about the recipes that I have been sharing. Check out my e-books on Amazon.

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  • Healthy Carrot Soup

    Healthy Carrot Soup

    Carrot soup is spicy, tasty and apt for the cold weather. It is from Indo- Chinese cuisine.It is vegan, gluten- free and zero oil recipe.

    I love soups, they are filling and healthy and hope many will resonate with me. The weather too is perfect to indulge in them.

    I had used carrot along with other vegetables but it was not the star ingredient. Today, I have carrot soup, at first, I was wondering if I will ever like it. But, I was mistaken, it’s really good, spicy and zero oil.

    Nutrients in carrot:

    Carrots are rich in anti-oxidants, vitamins, mineral and fibre. They help boost the immune system and prevent disease. It may help regulate blood sugar. It may help in preventing night blindness as it is rich in Vitamin A. It lowers the risk of prostrate and colon cancer.

    Uses of Carrot:

    Carrots are versatile in their use. They can be eaten raw, boiled, steamed or roasted. One can use them in salad, pickle, stir-fry. It is used to make a variety of rice dishes along with other vegetables.

    Storing of carrot:

    Wash the carrots, pat dry and keep them in a zip lock pouch in the refrigerator.

    a few other soup recipes that I have shared earlier are Sweet Corn Vegetable Soup, Veg Manchow Soup, Chipotle chilli Corn Soup

    Let’s get to the recipe of Carrot Soup:

    Ingredients:

    • 4 medium carrot
    • 1 potato
    • 1 red chilly
    • 1 clove garlic
    • 1/2 teaspoon soya sauce
    • 1/4 teaspoon pepper powder
    • salt to taste
    • stock /water

    Method:

    1. Wash the carrots, scrub them well, cut into small cubes.
    2. Wash the potato, peel the skin and cut into cubes.
    3. Boil veggies along with red chilly and garlic.
    4. Let cool.
    5. Make a puree of it.
    6. Remove in a pan, add salt, soya sauce, pepper powder to it. Adjust the consistency of the soup.
    7. Let boil.
    8. Pour in bowl, top with fresh coriander and roasted sesame.
    9. Serve immediately.

    Take a tip:

    • Onion may be used, but I have not used. It should be sauted in oil and then the puree must be added to it.
    • This, carrot soup is spicy, be careful before blending the red chilli.
    • It is good to use stock for soups. If you do not have stock, use water.
    carrot soup

    Healthy Carrot Soup

    Carrot soup is spicy, tasty and apt for the cold weather. It is from Indo- Chinese cuisine.It is vegan, gluten- free and zero oil recipe.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Cooling time 15 minutes
    Total Time 35 minutes
    Servings: 2 bowl
    Course: Soup
    Cuisine: Indo-Chinese
    Ingredients Method

    Ingredients
      

    • 4 carrot medium size
    • 1 potato
    • 1 red chilly
    • 1 clove garlic
    • 1/2 teaspoon soya sauce
    • 1/4 teaspoon pepper powder
    • salt
    • water
    For garnishing
    • roasted sesame
    • coriander

    Method
     

    1. Wash the carrot, scrub it well. Cut into small cubes.
    2. Wash the potato, peel and cut into cubes.
    3. Boil the veggies along with red chilly and garlic.
    4. Let cool.
    5. Make a puree of the veggies.
    6. Put it in a pan, add soya sauce, pepper powder and salt. Adjust the consistency of it.
    7. Let boil.
    8. Put in bowl, garnish with roasted sesame and fresh finely chopped coriander and serve.

    Pin it for later:

    Healthy Carrot Soup

    This post is part of the Food Bloggers Recipe Swap, every month we are shuffled and chosen a partner, we need to cook a recipe from that blog. I had to cook from Ivana Meric’s blog The Peasant’s Daughter. I loved the carrot soup and I have adopted it from here.

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

    Do check out my e-books. Subscribe to get a book of handyhints for free !

  • How to make Dahi Vada

    How to make Dahi Vada

    Dahi vada is a popular snack usually served during parties and celebrations. The fried dumplings made of urad dal are immersed in curd and served, make a good accompaniment with any meal. It is known as Dahi Balle in North India. 

    The affair with dahi vada is a long one, it’s been my favourite since childhood and now my hubby and children too love it. The vadas are made of urad dal and taste good by itself. Idli-vada is a popular combination in South India which is cherished by all. Sambar and chutney are the main accompaniments. The same vadas are dunked in curd and garnished with seasoning and other condiments.

    Dahi Wada
    Dahi Wada

    Why Dahi Vada is an ideal choice in most parties?

    • It is loved by all, kids and adults alike.
    • It can be made ahead and kept.
    • Excess quantity can be stored in refrigerator.

    Let’s get to the recipe of Dahi Vada: 

    It involves four steps: a) soaking b) grinding c) making of vadas d) making of dahi vadas

    Ingredients:

    To make vadas: 

    • 1 cup urad dal
    • 4 green chilly
    • 1 inch ginger
    • curry leaf
    • coriander
    • coconut pieces
    • salt 
    • oil for frying

    To make dahi vadas: 

    • 12 vadas
    • 1/2 litre curd / yoghurt
    • 2 teaspoon oil
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon asafoetida
    • a few curry leaves
    • tamarind chutney
    • chilly powder
    • coriander leaves for garnishing

    Method:

    To make vadas: 

    1. Wash and soak urad dal in water for two hours. 
    2. Put the soaked dal in the jar; add green chilly, ginger and coriander to it, a small quantity of water, grind them to a fine paste.
    3. Remove the batter in a bowl. Add salt, curry leaves, coconut pieces to it. Mix it thoroughly.
    4. Heat oil in a pan. Take a small quantity of the batter, make it in the shape of a doughnut. Slowly, slip it into the oil. Put a couple more into it.
    5. Deep fry until golden in colour. 
    6. Repeat for the rest of the dough. Do check the collage given below. 

    Take a tip:

    • Making of vadas require practice.
    • A few grains of pepper may be added to it.
    • Add not more than 1/2 cup of water while grinding the batter.

     

    To make dahi wadas: 

    1. Blend the curds, do not add water.
    2. Add salt to it.
    3. Make seasoning in a small pan, add mustard seeds, as they splutter, put asafoetida and curry leaves. Put it over it.
    4. Put the wadas in it.
    5. While serving, garnish with a little sweet chutney, chilly powder and coriander.
    urad dal wada collage
    urad dal wada collage

     

     

     

    dahi vada

    Dahi Vada

    Print Recipe
    Course: evening snacks
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup urad dal
    • 4 green chilly
    • 1 inch ginger
    • curry leaf
    • coriander
    • coconut pieces
    • oil for frying
    To make dahi vada
    • 12 vada
    • 1/2 litre curd /yoghurt
    • 2 teaspoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • few curry leaves
    • tamarind chutney
    • chilly powder
    • coriander leaves for garnishing

    Method
     

    To make Vadas
    1. Wash and soak urad dal in water for two hours
    2. Put the soaked dal in the jar; add green chilly, ginger and coriander to it, a small quantity of water, grind them to a fine paste.
    3. Remove the batter in a bowl. Add salt, curry leaves, coconut pieces to it. Mix it thoroughly.
    4. Heat oil in a pan. Take a small quantity of the batter, make it in the shape of a doughnut. Slowly, slip it into the oil. Put a couple more into it.Deep fry until golden in colour. 
    5. Repeat for the rest of the dough. Do check the collage given below. 
    To make Dahi Vadas:
    1. Blend the curds, do not add water.Add salt to it.Make seasoning in a small pan, add mustard seeds, as they splutter, put asafoetida and curry leaves. Put it over it.Put the wadas in it.While serving, garnish with a little sweet chutney, chilly powder and coriander.

    Notes

    • Add very little water while grinding the batter.
    • Making of vadas needs a little practice.
    • If you cannot make like doughnuts, put them as small balls and deep fry. 

    If you have liked this post, do leave a comment below and share it with your family and friends. You can check my e-books here

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  • Moong Dal Bada / Rajasthani cuisine

    Moong Dal Bada / Rajasthani cuisine

    The cuisine of Rajasthan is unique, flavoursome and makes a good use of lesser known ingredients. I love the dishes from this cuisine and my list of dishes to post here is extensive. Today, I have Moong Dal Bada.

    It’s that time of the month when we bloggers traverse to a particular state, to cook and learn along with a partner. The partners of Shhh secretly cooking group are paired, they exchange two secret ingredients and cook a dish accordingly. My partner was Priya Iyer from www.the photowali.wordpress.com. As the cuisine is vast and interesting, we made a detailed study about it and later shared the ingredients. Green moong and onion were the two ingredients given to me and I made these moong dal bada, they are absolutely delicious with green chutney.

    I had given Priya, coriander and cumin and she prepared Gatte Ki Sabzi, do check it, looks delicious.

    I love using green moong in my cooking, salad, stir fry and pulav are the commonly prepared dishes. Now, I have this one, to add to my repertoire.

    moong dal bada
    moong dal bada


    Other Rajasthani dishes that I have shared here are Gatte Ki Sabji, Quick Kadhi, Imli ka Amlana, Masala Mathri and Khasta Kachori.

    Let’s get to the recipe of Moong Dal Bada

    Ingredients:

    • 1 cup whole green moong bean
    • 4 flakes garlic
    • 1.5 inch ginger
    • 2 tablespoon coriander seed
    • 1 tablespoon fennel seed
    • 1 onion
    • coriander
    • 3 green chilly
    • a pinch of asafoetida
    • 1/2 teaspoon dry mango powder
    • 1/4 teaspoon black pepper powder
    • 1/2 teaspoon red chilli powder
    • salt to taste
    • oil for frying
    • chaat masala to sprinkle

    Method:

    1. Wash and soak the green moong for 6 -8 hours.
    2. Drain dal. Grind it along with green chilly, ginger and garlic, put very little water.
    3. Dry roast coriander seed and fennel seed for two minutes. Once it cools, grind it coarsely. This is the spice mix.
    4. Add all the other ingredients as dry mango powder, salt, pepper powder, chilli powder, spice mix, finely chopped coriander to the dal paste that you made. Mix thoroughly.
    5. Heat oil in a pan. Take a small ball of the batter, shape them into balls. Put a couple of them in the oil and deep fry them on medium heat until golden in colour.
    6. Repeat for the rest of the batter.
    7. Sprinkle a little chat masala over it and serve with green chutney.

    Print Recipe
    Ingredients Method

    Ingredients
      

    • 1 cup green moong
    • 4 flakes garlic
    • 1.5 inch ginger
    • 3 green chilly
    • 2 tablespoon coriander seed
    • 1 tablespoon fennel seed
    • 1 onion
    • coriander
    • 3 green chilly
    • a pinch of asafoetida
    • 1/2 teaspoon dry mango powder
    • 1/4 teaspoon black pepper powder
    • 1/2 teaspoon red chilli powder
    • salt to taste
    • oil for frying
    • chat masala to sprinkle

    Method
     

    1. Wash and soak the green moong for six to eight hours.
    2. Drain and put it aside in a colander.
    3. Dry roast coriander seed and fennel seed for two minutes. Once, it gives a good aroma, coarsely grind. This is the spice mix.
    4. Grind the green moong along with green chilly, ginger and ginger with very little water.
    5. Remove the batter in a bowl.
    6. Add all the other ingredients to it, black pepper, red chilli powder, amchur powder, salt, spice mix, coriander. Mix thoroughly.
    7. Heat oil, make balls and put them in it. Deep fry on medium heat until golden in colour.
    8. Remove them on a tissue paper, repeat for the rest of the dough.
    9. Sprinkle a little chat masala over the badas, serve with green chutney.
    moong dal bada
    moong dal bada

    If you have liked this post, leave a comment below. Whenever you make it, take a picture and share it on instagram by tagging @foodiejayashree or on Facebook by tagging @evergreendishes.

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  • Butter Murukku / murukku recipe

    Butter Murukku / murukku recipe

    Jump to Recipe

    Butter Murukku is a crispy, savoury snack from South India. It is a dry snack that is usually made during festivals as Krishna Janmasthmi and Diwali.

    Murukku is one of the snacks which every South Indian can resonate with, festive treats and crunchy munchy snacks. Those who follow my blog regularly, do know that I love making these snack recipes. Earlier, I had put chakli, nippattu and kodbole.

    Murukku is a deep fried snack, originally from the state of Tamil Nadu but soon spread to all other states in South India. Murukku means to twist, the snack is deep concentric circles and is usually twisted in shape. Murukku and chakli are two siblings, the difference lies in the ingredients, shape of each spiral, region from which it hails and the method of making. Murukku is usually twisted and coiled and gram flour is usually used in it. The major ingredients of chakli are rice flour and urad dal.

    Different varieties of murukku are prepared, I have earlier posted two kinds here, Split gram murukku and Ring Murukku

    Butter Murukku or Benne murukku as it is commonly known is yet another varation and a popular one. Gram flour is mixed with rice flour and urad dal along with other spices to a stiff dough, it is then placed in the mould, pressed and deep fried. It tastes good with a cup of hot tea.

    butter murukku
    butter murukku

    Let’s get to the making of Butter Murukku

    Ingredients:

    • 2.5 cup gram flour
    • 2 cup rice flour
    • 1 cup urad dal flour
    • 1/2 cup butter
    • 1 teaspoon cumin powder
    • salt
    • asafoetida
    • pinch of baking soda
    • water
    • oil for frying

    Method:

    1. Take gram flour, rice flour and urad dal in a bowl.
    2. Add salt, cumin powder, baking soda and asafoetida. Mix well.
    3. Melt butter and put it in it.
    4. Mix well.
    5. Take half the quantity and knead to a stiff dough.
    6. Grease the mould, take a small piece of the dough, put it in the mould and press into concentric circles on a plastic sheet or a plate.
    7. Heat oil in a pan, add a few murukku into it and deep fry.
    8. Remove on a plate with tissue paper. Repeat for the dough. Remember, you had kept aside some mixed flour in the beginning, make it into a dough and repeat the steps.
    9. Store in an air tight jar when cool.

    Take a tip:

    1. Deep fry on medium flame, keep turning them in the oil by splashing some oil over them with the ladle.
    2. Fry them until golden in colour, they will be crispy.
    Evergreendishesdev

    Butter Murukku

    5 from 3 votes
    Butter Murukku is a crunchy savoury snack from South India.
    Print Recipe
    Prep Time 15 minutes
    Cook Time 1 hour 15 minutes
    Total Time 1 hour 30 minutes
    Course: dry snack
    Cuisine: Tamil nadu
    Ingredients Equipment Method

    Ingredients
      

    • 2.5 cup gram flour2 cup rice flour1 cup urad dal flour1/2 cup butter1 teaspoon cumin powdersalt asafoetidapinch of baking sodawateroil for frying

    • 2 cup rice flour
    • 1 cup urad dal
    • 1/2 cup butter
    • 1 teaspoon cumin powder
    • asafoetida a pinch
    • baking soda a pinch
    • salt
    • 2 tablespoon oil
    • 2 teaspoon oil
    • water
    • oil for frying

    Equipment

    • chakli press
    • ladle
    • frying pan
    • plates
    • container
    • tissue paper

    Method
     

    1. Take all the flour in a wide bowl, add salt, asafoetida, cumin powder and mix it
    2. Melt butter and put it in it. Mix it well.
    3. Take only half the quantity of the flour and knead to a stiff dough.
    4. Heat pil in a kadai.
    5. Grease the mould, take a ball of the dough, put it in it and press into concentric circles on a plastic sheet or a plate.
    6. Once the oil is heated, slowly drop a couple of them into it and deep fry. Keep turning them, let them be golden in colour.
    7. Remove in a plate with tissue paper, repeat for the rest of the dough.
    butter murukku
    plateful of butter murukku


    If you have liked this post, do leave a comment below. All comments make my day brighter.

    If you ever recreate this snack, take a picture and tag me on Instagram @foodiejayashree or on Facebook @evergreendishes, I will be glad to see it and shall share it further.

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    Pin it for later : 

    butter murukku
    butter murukku
  • Kothambir Thokku / Coriander Thokku

    Kothambir Thokku / Coriander Thokku

    Kothambir thokku or coriander thokku is spicy and makes a good accompaniment with idli, dosa or even with hot steamed rice.

    Thokku is a kind of chutney that is made sans water, thus has a long shelf life. It is usually made during summer and stored for a year, whenever needed, a small quantity is laced with seasoning and served. Tamarind thokku is the most preferred and popular one.

    Since I have started blogging, I am relishing with my eyes and learning many new dish from different cuisines and this kothambir thokku is one such dish that I have ultimately picked up. For the recipe swap challenge, I had to cook from Archana’s blog and I chose this recipe to make. She has many healthy recipes on her blog but I wanted to make this since I had seen it. The kothamalli / kothambir thokku was tasty, I used it with hot steamed rice. Ghee or gingley oil must be added to it.

    It is ideal to serve with idli and dosa also, it comes as a rescue when you are lazy to cook anything more on certain days. The other condiments that I always have at home are Garlic Chutney Powder, Flaxseed Chutney Powder, Curry leaf powder

    kothambir thokku
    kothambir thokku

    Let’s get to the recipe of Kothambir Thokku / Coriander Thokku

    Ingredients:

    • 1 bunch coriander
    • 3 tablespoon urad dal
    • 2 teaspoon chilly powder
    • a small piece of tamarind
    • asafoetida
    • salt

    Method:

    1. Trim the edges of the coriander, wash it well. Put it in a bowl of water and keep it aside for sometime, the grime will settle down.
    2. Remove and put it on a cloth to dry.
    3. Take oil in a pan and add the urad dal to it. Let it be golden in colour. Add asafoetida and chilly powder to it. Once it cools, put in the jar.
    4. Roast the coriander leaves in the same pan, once they shrink, put them in the jar.

    Pin it for later:

    kothambir thokku / coriander thokku

    Evergreendishesdev

    Kothambir Thokku / Coriander Thokku

    Kothambir thokku is spicy and flavoursome, it makes a good accompaniment with idli, dosa or even steamed rice.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 5 minutes
    Cooling time 10 minutes
    Total Time 25 minutes
    Servings: 1 bowl
    Course: condiments
    Cuisine: telugu cuisine
    Ingredients Equipment Method

    Ingredients
      

    • 1 bunch coriander
    • 3 tablespoon urad dal
    • 3 tablespoon oil
    • asafoetida
    • 2 teaspoon chilly powder
    • tamarind (small piece)
    • salt

    Equipment

    • pan
    • ladle
    • thin cloth

    Method
     

    1. Trim the edges of the coriander. Wash it well by rinsing in water.
    2. Spread it on a white cloth, let the moisture evaporate. Soak the tamarind in water.
    3. Take a pan, add oil, put urad dal to it and shallow fry until golden in colour. Add asafoetida and chilli powder, turn off the stove.
    4. Put it in the jar of the mixer.
    5. In the same pan, put the washed coriander leaves, once they shrink in size, remove them and put in the jar. Use only the soaked tamarind, do not add the water.
    6. Grind all the ingredients together. With a dry spoon mix it and again pulse, it should be finely blend.
    7. Kothmbir Thokku is ready to serve.

    Here are the other recipes created by swapping by the bloggers of this group.  Do check them out.

     

    <pclass=”has-medium-font-size”>Don’t forget to check out the other recipes from this month’s Food Blogger Recipe Swap!

    If you ever make this thokku, do take a picture and share it by tagging @foodiejayashree onInstagram or @evergreendishes on Facebook. I will share it further.

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  • Punjabi Garam Masala

    Punjabi Garam Masala

    Punjabi Garam Masala is a flavoursome condiment from North India. It is a blend of spices which is usually added to curries and other dishes to enhance the taste.

    Today, I have a condiment that is used and loved by everyone these days. We often buy these masala blends, but there is nothing like homemade masala. They are tastier. we know what ingredients go into the making, thus the quality is assured.

    What is Masala?

    Masala is a generic term used to specify a blend of spices that is used to flavour the dish. It is usually a combination of spices, sometimes a blend of spices and herbs. Onion and garlic too may be used in some masala blend. Different kind of masalas are prepared in India, Curry powder in South India, Kala masala in Maharashtra, Panch phoran in West Bengal while it is Garam masala in North India.

    What is Garam Masala? Is it very hot?

    Garam masala is pre-dominantly used in North India cooking. But, there are slight variations which you often find, a few ingredients either ruled out or there is a change in quantity. Garam literally translates to hot or warm. Masala is a blend of spices that gives a characteristic taste to the dish. Here, it does not mean to say that it is hot but the blend do gives a warmth to the body. Thus, one should limit its use, it is not ideal to use on a daily basis and especially during the summer months.

    What is the use of garam masala powder?

    Garam masala is one of the essential condiments in the Indian kitchen. It is usually used in flavouring curries. The dry sabzi are often laced with it, making the dish flavoursome. It is often used to enhance the taste of fillings in samosa and parathas. These days, it is also used in preparing a variety of rice dishes.

    How is the garam masala prepared?

    Garam masala is often made by sun drying the spices for a couple of days during summer. It is then pounded and stored in bottles. One can also dry roast the spices lightly and powder them.

    Let’s get to the recipe of Garam Masala

    Ingredients:

    • 4 tablespoon coriander seed
    • 4 tablespoon cumin
    • 3 tablespoon black pepper
    • 1 tablespoon cardamom seed
    • 1.5 teaspoon clove
    • 2 stick cinnamon
    • 4 bay leaf

    Method:

    1. Clean the ingredients and put them in a thick pan. Break the bay leaf into small pieces.
    2. Dry roast altogether on a low flame for 5-8 minutes until you get a good aroma and there is a slight change in colour.
    3. Let cool.
    4. Powder them in a mixer and store in a clean, air tight jar.

    Take a tip:

    • Mace may be added, but I do not use it.

    A few other condiments that I have put earlier are dry powders which can be used with any meals. They are Curry leaf powder, Flax seed chutney powder, Garlic chutney powder

     

    punjabi garam masala

    Punjabi Garam Masala

    Punjabi Garam Masala is a flavoursome condiment from North India. It is a blend of spices which is usually added to curries and other dishes to enhance the taste.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Cooling time 15 minutes
    Total Time 35 minutes
    Course: condiments
    Cuisine: Indian, north indian, punjabi
    Ingredients Equipment Method Notes

    Ingredients
      

    • 4 tablespoon coriander seed
    • 4 tablespoon cumin
    • 1 tablespoon cardamom seed
    • 1.5 teaspoon clove
    • 3 tablespoon pepper
    • 2 stick cinnamon
    • 4 bay leaf

    Equipment

    • pan

    Method
     

    1. Clean all the spices, put them in a thick bottom pan. Break the bay leaves into small bits.
    2. Dry roast them for five to eight minutes on a low flame until you get a good aroma and the colour slightly changes.
    3. Let cool. Grind them to a powder and store in a clean, air-tight jar.

    Notes

    Mace may be added, but I have not used it.

    I am sending this post to the theme “Condiments that we make at home ” at our very own Healthy Wellthy Cuisines. Every fortnight, we prepare dishes on a particular theme, do check out the recipes of my co-bloggers for this theme: Maharashtrian Goda Masala, Vada Pav Chutney Powder, Achari Masala Powder, Garam Masala and Kadai Masala Mix.

     

    I have shared a few other condiments in my e-book “30 Tasty Dal Recipes” It has the basic recipe of rasam and sambar powder that we make in South India.

    If you have liked this post, do share it with family and friends. If you ever recreate it, do not forget to take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook

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  • Kulcha / Plain Kulcha with butter

    Kulcha / Plain Kulcha with butter

    Kulcha / Plain kulcha with butter is a soft, mildly leavened flat bread from Punjabi cuisine. It is usually made in tandoor or oven, but can be made on the stove top too. It makes a good option for lunch or weekend dinner.

    The love for Punjabi food is so much, that we make it quite often, thrice weekly. Children relish these dishes thus I make flat breads too. Different kind of flat breads are made in the North Indian cuisine, roti, naan, kulcha, paratha to name a few. Few such as phulka and paratha are unleavened, others are mildly leavened or leavened.

    Today’s recipe is kulcha /plain kulcha with butter. This is soft, slightly leavened flatbread from the Punjabi cuisine. It is made using maida, mixed well with a few ingredients, kneaded to a soft dough and kept covered for sometime. It is later kneaded, rolled and cooked in tandoor. It tastes good with Alu Palak, Veg Hariyali, Hariyanvi Dal or Aloo Matar. But here, it is cooked on the stove top by directly holding to the flame to give a burnt effect.

    This month Shhhh Secretly Cooking Group has chosen Punjabi cuisine as the theme. My partner is Pavani Gunikuntala of Pavani’sKitchen She has a wide range of recipes on her blog, do check it out. Milk and kalonji are the two secret ingredients given to me, I decided to make Plain Kulcha. I had given her ginger garlic paste and tomato as the secret ingredient and she prepared butter chicken.

    Let’s get to the recipe of Kulcha / Plain Kulcha with butter

    Ingredients:

    • 2 cups Maida
    • 3/4 teaspoon Baking Powder
    • 2 tablespoon Curd
    • 2 tablespoon Oil
    • 4 tablespoon Milk
    • Salt to taste
    • Warm water (around 1/4 cup to knead the dough)
    • 1 tablespoon Kalonji
    • 2 tablespoon finely chopped Coriander
    • Butter

    Method:

    1. Sieve the flour, salt and baking powder together in a wide bowl.
    2. Add curd and oil to it.
    3. Put the milk and mix all ingredients together.
    4. Add water and make a stiff dough.
    5. Wrap it with a thin cloth and keep it aside for two hours.
    6. Take the dough and knead it softly.
    7. Keep all the necessary ingredients; flour for dusting, kalonji and coriander for garnishing on the kulcha.
    8. Take a ball of the dough, dust with flour, roll it into a 4 inch diameter, put some kalonji and chopped coriander leaves over it and again roll it.
    9. Take an iron skillet with handle, heat it.
    10. Smear some water on the beneath side and put it on the skillet.
    11. Let cook on medium flame for sometime, the bubbles should be seen.
    12. Now, flip it to the other side and hold it directly to the flame. Once, a few brown spots are seen, it is done.
    13. Top it with butter and serve with any North Indian curry.

    Take a tip:

    • Wheat flour can be used along with maida, use both in equal quantities.
    • Sesame can also be used instead of kalonji.
    • Iron skillet is needed, otherwise it will not stick. You will need to roast like phulka.
    • Adding of butter is optional.
    Evergreendishesdev

    Kulcha / Plain kulcha with butter

    Kulcha / plain kulcha with butter is a soft, mildly leavened flat bread from Punjabi cuisine. It is ideal for lunch or weekend dinner.
    Print Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Resting time 2 hours
    Total Time 2 hours 45 minutes
    Servings: 8 flatbread
    Course: Main Course
    Cuisine: punjabi
    Ingredients Equipment Method Notes

    Ingredients
      

    • 2 cup maida
    • 3/4 teaspoon baking powder
    • 2 tablespoon curd
    • 2 tablespoon oil
    • 4 tablespoon milk
    • salt
    • warm water
    Other ingredients
    • 1 tablespoon kalonji
    • 1 tablespoon chopped coriander
    • butter
    • maida for dusting

    Equipment

    • iron skillet
    • rolling pin
    • board
    • plates
    • spoon

    Method
     

    1. Sieve the flour along with salt and baking powder in a wide bowl.
    2. Add oil and curd.
    3. Put milk and mix the ingredients.
    4. Add warm water and knead to a soft dough.
    5. Cover with a thin cloth and keep it aside for two hours.
    6. Knead the dough well. Make eight balls of it.
    7. Take a ball of the dough and roll it into a 4 inch diameter circle.
    8. Sprinkle some kalonji and chopped coriander over it. Roll it again.
    9. Heat an iron skillet.
    10. Smear some water on the beneath surface of the rolled kulcha and put it over the skillet. Let cook on medium flame.
    11. Once the spots are seen, turn the skillet and hold it directly over the flame for a few seconds. Once the brown spots are seen, remove

    Notes

    • Equal measure of wheat flour and maida also can be used.
    • Sesame seed can be used instead of kalonji.
    • Butter is optional.
    • Use iron skillet as it helps in sticking the flatbread to it.
    • Alternatively, you can roast like phulka, if you are unable to do.

    Pin it for later:

    plain kulcha with butter


    If you have liked this , do share it with your family and friends. Do make it and don’t forget to take a picture, tag @foodiejayashree on Instagram or @evergreendisheson Facebook

    shhhhh secret cooking challenge
    shhhhh secret cooking challenge

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  • Watermelon Juice Recipe | Summer Treats

    Watermelon Juice Recipe | Summer Treats

    Jump to Recipe Print Recipe

    Watermelon juice is an excellent thirst quencher. It is tasty and keeps us rejuvenated during hot summer days.

    Watermelon is 90% water, it also contains Vitamin A, D and calcium. It helps to keep the body hydrated. It is low in calories and rich in fibre, thus aids in weight loss. It is shown to fight against cancer. It is good for the heart. It is ideal summer fruit as it quenches the thirst and keeps the hunger pangs at bay.

    It is always good to pack the refrigerator with summer fruits. You can use them to make candies, juices, ice creams, sorbets or just serve as a fruit salad. It is healthier than the sugar loaded drinks.

    I often make mango candy during these monts, it is loved by kids and adults alike. Extract the pulp, blend it to a puree, put it in the moulds and freeze it, voila ! A guilt free dessert is ready in just a few minutes, isn’t it?

    Watermelon juice is a refreshing drink, serve it during the mid-day or in the evenings, it is always a winner. It is tasty and makes an ideal drink to keep oneself hydrated. It is nutrient rich and a low calorie summer drink which we can regularly indulge. 

    A few other summer drinks that I have on my blog are : tasty Imli ka Amlana, refreshing Cucumber Lassi

    Watermelon Juice Recipe

    Ingredients: measurement used : 1 cup =250 ml

    • 2 cup watermelon chunks
    • 1/4 teaspoon pepper powder
    • 1 teaspoon lemon juice
    • salt to taste
    • sugar if needed

    Method:

    Cut the watermelon into chunks, remove the seeds and blend them in a blender. Add pepper powder, lemon juice and salt, give a swirl. Pour in glasses and serve.

    Take a tip:

    • Cut the watermelon into pieces and keep them in refrigerator ahead of time. It saves the time and you will have a chilled drink. Otherwise, you need to chill it.
    • Add sugar if only needed.
    • You may top  with small chunks of the fruit.
    • A few torn mint leaves too taste good.

    Watermelon juice

    Watermelon juice

    watermelon juice
    Evergreendishesdev

    Watermelon Juice

    Watermelon juice is a refreshing summer drink. It is tasty and
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings: 2 people
    Course: summer drinks
    Cuisine: international
    Ingredients Equipment Method Notes

    Ingredients
      

    • 2 cup watermelon chunks
    • 1/4 teaspoon pepper powder
    • 1 teaspoon lemon juice
    • salt to taste
    • sugar if needed

    Equipment

    • knife
    • blender

    Method
     

    1. Cut the watermelon into chunks, remove the seeds.
    2. Blend them all together.
    3. Add pepper powder, salt and lemon juice, give a swirl.
    4. Chill and serve.

    Notes

    • It is ideal to cut the watermelon and keep it in refrigerator ahead of time.
    • Sugar may be added.
    • A few small pieces of watermelon may be added while serving.

    Pin it for later:

    watermelon juice
    watermelon juice

    I have recently joined a group named “Food for Feast“, the monthly themes are decided by polling and the theme selected for June is “Summer Drinks”. Here are the other contributions by my team members : Kesar Badam Lassi without Sugar, Lemonade with Basil Seeds

    About the event : 

     This is an old post which I have redone with better pictures. The post was first published on 25/6/2019. Today, on16/3/2025 I have redone it with better pictures. Sending this to Foodies_Redoing Old Post _147, a fortnightly event. 

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

    Check out my e-books !

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  • Sonth chutney / Imli chutney / Sweet chutney for chaats

    Sonth chutney / Imli chutney / Sweet chutney for chaats

    Sonth / saunth chutney is a sweet tamarind chutney used as an accompaniment with snacks such as samosa and kachori, topping for dahi balle and also to make all kind of lip smacking chaats. This version is from North India.

    I make sweet chutney using dates and always have it in my refrigerator. This version was new to me. Browsing different books, I find that there are slight variations in the recipe from individual to individual. Some use dry ginger powder, while few use spices too, while others just keep it simple with minimal ingredients.

    The first time I saw Sonth chutney was on Renu’s blog, last fortnight. I wanted to try it, as we love chaats at home. Very soon, I had to prepare from her blog for the Recipe Swap Challenge and here I am making this lip- smacking chutney. I have used the same ingredients but the method is slightly different. Do check out more recipes from Renu’s blog, she has a wonderful collection.

    Do you know that tamarind is one of the essentials in the daily cooking of South Indians. They use the pulp in sambar and rasam. Recently I had made this Imli ka amlana and it was liked by all.

    Sonth chutney / Imli chutney / Sweet chutney for chaats





    Ingredients: measurement used : 1 cup = 200 ml

    • 1 cup tamarind pulp
    • 2 cup jaggery grated
    • 1/2 teaspoon cumin powder
    • 1/2 teaspoon black salt
    1. Take a ball of tamarind and soak it in a glass of water for two hours.
    2. Grate the jaggery.
    3. Extract the pulp from the tamarind, pass through a sieve if necessary to remove the impurities.
    4. Put the tamarind pulp and jaggery in a pan. Add black salt to it. Boil it for three minutes.
    5. Let the consistency be thin, it becomes thicker on cooling.
    6. Add cumin powder.
    7. Once it cools, store in a clean bottle.

    Take a tip:

    • Sugar may be added instead of jaggery but I prefer adding jaggery here.
    • A little bit of ginger powder may be added to it, I have not added it.
    • Do not add more water while soaking or boiling. You can adjust the consistency while using it.
    Evergreendishesdev

    Sonth chutney / Imli chutney / Sweet chutney for chaats

    Sonth chutney is a tasty accompaniment from North India. One of the essentials in the refrigerator as it serves many purpose.
    Print Recipe
    Prep Time 2 hours
    Cook Time 10 minutes
    Course: condiments
    Cuisine: north indian
    Ingredients Method

    Ingredients
      

    • 1 cup tamarind pulp
    • 2 cup jaggery grated
    • 1/2 teaspoon cumin powder
    • 1.2 teaspoon black salt

    Method
     

    1. Take a lemon sized ball of tamarind, rinse and soak in a cup of water for two hours.
    2. Grate the jaggery.
    3. Extract the pulp from the tamarind. Pass through a sieve to remove impurities.
    4. Take a pan, add the pulp, jaggery and salt. Simmer for three minutes. Let the consistency be thin.
    5. Add cumin powder. Remove and keep it aside.
    6. Once it cools, store in a bottle.
    sonth / imli chutney / sweet chutney

    If you have liked this post, do share it further.

    If you ever make this, do tag me @foodiejayashree on Instagram or @evergreendishes on Facebook, I will be glad to see and share it further.

    Pin it for later:

    sonth / imli chutney / sweet chutney for chaats


    Don’t forget to check out the other recipes from this month’s Food Blogger Recipe Swap!

     

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    Good health begins at home, take the first step to cook regularly, good for you and your family.