Evergreendishes

Blog

  • Amla Tambli | Nellikayi Tambuli

    Amla Tambli | Nellikayi Tambuli

    Amla Tambli is a tasty, healthy dish from South Canara. It pairs well with hot, steamed rice.

    Amla or the Indian gooseberry is a fruit native to South Asia. It is widely used in Ayurvedic medicine. The botanical name of Amla is Phyllanthus emblica. It is a rich source of Vitamin C. It also contains anti-oxidants and other essential nutrients as iron, calcium and fiber.

    Amla is generally round in shape and greenish yellow in colour. It is usually available during months of December and January. It is used to make various kind of dishes as amla pickle, amla murabba, amla rasam, amla tambuli and amla chitranna. Sadly, I have not posted any amla recipes on the blog. So, here is to new beginnings.

    Benefits of Amla :

    1. Boosts immunity  : Being a good source of Vitamin C, one can include it to get the nutrients and anti-oxidants. The anti-oxidants helps in replenishing the cells and fights against the diseases.
    2. Aids in digestion: The dietary fibre helps in preventing constipation.
    3. Good for the heart : The amla extracts are found to be ideal to lower cholesterol and triglycerides. It also helps to reduce the blood pressure.
    4. Good for the kidneys: Studies have shown that it is good for the kidneys.
    5. Ideal for skin health : The high concentration of vitamin C promotes the texture and elasticity of the skin.
    6. Good for hair care : Amla is often used in hair care products.

    Side effects :

    I am not a  health worker or a doctor.  Please use any suggested food ideas as per your health conditions. Although, amla is a good source of Vitamin C, it is suggested to be used  in moderation. Excess use may cause varied kinds of problems. The high fibre content  may cause bloating and diarrhoea in some individuals.

    It can affect the blood sugar levels also. People with diabetes should be careful about using it.

    Amla Tambli

    Amla Tambli

    Amla Tambli is an easy to make, tangy dish ideal to serve with hot, steamed rice. It is a good way to include amla in our diet. Usually, the round shaped known as bettada nellikayi is used in cooking.

    Amla pickle is often made in made home. Here is an instant amla pickle by my co-blogger Seema.

    Why should you make amla tambli ?

    Amla tambli is an easy to make dish. It is ready in ten minutes. It is ideal to serve with hot steamed rice.

    Can it be stored for a couple of days ?

    No. I suggest to make it in a small quantity and consume it.

    Can I use other kind of oil?

    Coconut oil lends a good taste but feel free to use any neutral cooking oil

    Can I make it spicy ?

    You my add an extra chilli if you need.

    Can I use sour curd ?

    No, use fresh curd to make tambli.

     

    Evergreendishesdev

    Amla Tambli

    Amla Tambli is an easy to make, tasty, healthy and a no cook side dish. It makes a good accompaniment with hot steamed rice.
    Print Recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Course: dinner, lunch
    Cuisine: South Canara
    Ingredients Method Notes

    Ingredients
      

    • To be made into a paste :
    • 4 amla washed and cut into pieces
    • 1/2 cup fresh coconut
    • 2 green chillies
    • 1/2 teaspoon cumin
    • Other ingredients :
    • 4 tablespoon curd
    • 1/2 cup water
    • salt to taste
    • For the seasoning :
    • 2 teaspoon coconut oil
    • 1/4 teaspoon mustard
    • dash of asafoetida
    • 1/4 teaspoon turmeric powder
    • a few curry leaves

    Method
     

    1. Grind the ingredients under the section,”To be made into a paste”. Put  curd and blend it again. Remove it in a bowl.
    2. Add some water to it. Put salt.
    3. Make seasoning with coconut oil. Add mustard seeds. As it splutters,  put a few curry leaves, asafoetida and turmeric powder. Pour it over the prepared dish. Amla Tambli is ready to serve.

    Notes

    You may use any other oil. But, coconut oil gives a good taste to the dish.
    Use fresh curd.
    You may adjust the quantity of green chilly as per the need.

    If you ever make Amla Tambli in your kitchen, take a picture and share on Instagram by tagging @foodiejayashree. You can also tag me on facebook. Subscribe to get all updates in your inbox and an e-book of handyhints for free. Until next time, happy cooking !

    Pin it for later :

    Amla Tambli
    Amla Tambli

     

  • Pepper Rice | Pepper Cumin Rice Recipe

    Pepper Rice | Pepper Cumin Rice Recipe

    Pepper Rice | pepper rice recipe | lunch ideas | easy dinner recipes | 15 minute recipes |pepper cumin rice

     

    Pepper Rice is a flavorsome, easy to make rice dish. It is ideal to pack in the lunch box. It also makes a good weekend menu for us.

    I learnt the recipe from a good friend who cooks really well. When you are stuck with the usual menu and looking for an easy lunch option, you can make pepper rice. Leftover rice may be used to make this quick and easy dish. Pepper rice can also be packed in the lunch box. 

    The good thing about the varied rice dishes, can be used both  for lunch or dinner. It makes a good brunch option too. They are loved by children, isn’t it ? It comes an upper hand when compared to the rice and dal option. They serve as a fuss free menu in most household.

    Pepper Rice needs a few simple ingredients; they are easily available in the kitchen. It is ideal to pack in the lunch box. You can make use of the left-over rice and serve it for dinner too.

    A few basic ingredients are all that you need and a tasty rice is ready in a jiffy. Cut the onion.  Make a powder of pepper and cumin.  Put the spice mix in the seasoning and mix with cooked rice. Make sure the rice grains are separate and well cooked. 

    You can serve pepper rice with papad, pickle and a cucumber salad.

    pepper rice
    pepper rice

    Why should I make pepper rice ?

    I find three reasons to convince you. It is easy to prepare. It is ideal for lunch or a quick dinner. Most of the times, when you need a change from the normal cooking, I think you can give it a try.

    Can I use left over rice ?

    Yes, you can use left over rice to make pepper rice.

    Can I store the remaining spice mix ?

    Yes, keep it in a clean, air-tight container.

    Can I add garlic to the rice ?

    Yes, go ahead. Put a few cloves of garlic in the seasoning.

    Other kind of South Indian rice recipes :  Coconut Rice, Lemon Rice, Sesame Rice 

     

    pepper rice

    Pepper Rice

    5 from 7 votes
    Pepper rice makes a good lunch or dinner option. It can be served in the lunch box too.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course: dinner ideas, lunch, lunch box
    Cuisine: karnataka
    Ingredients Method Notes

    Ingredients
      

    • 1 cup cooked rice
    • 2 tablespoon oil
    • ½ teaspoon mustard
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • 2 green chilly
    • 1 onion finely cut
    • A few curry leaves
    • 2 teaspoon ground powder
    • Salt to taste
    • For the spice mix :
    • 1 tablespoon pepper
    • 1 teaspoon cumin

    Method
     

    1. Make a coarse powder of pepper and cumin.
    2. Take oil in a pan. Add mustard seeds, as it sputters, put bengal gram, urad dal to it. Allow it to cook for thirty seconds. Put green chilly, saute, stir in the onion and curry leaves. Let cook for sometime.
    3. Put two teaspoons of the ground mix to it.
    4. Add salt. Switch off the flame.
    5. Mix rice to it.
    6. Easy pepper rice is ready to serve.

    Notes

    A few cloves of garlic may be added in the seasoning.
    The spice mix can be stored in a clean, air tight container.
    Depending on the level of spiciness you need, adjust the quantity of the spice powder.

    About the event :

    Sending this to Foodies_Redoing Old Post _150. It is a fortnightly event, a group of bloggers of shared interest, work on an old post either by updating the recipe and content or with better pictures. Here, I have changed the pictures. The post was first published on September,24, 2024. Now, on Aril 27th, 2025 I have redone it with better pictures.

    Pin it for later:

    Pepper Rice
    Pepper Rice

     

     

     

    If you ever make Pepper Rice in your kitchen, take a picture and share on Indtagram by tagging @foodiejayashree. You can also tag me on facebook. Subscribe to get all updates in your inbox and an e-book of handyhints for free. Until next time, happy cooking !

     

  • Banana Rasayana | Balehannina Shikarni

    Banana Rasayana | Balehannina Shikarni

    Jump to Recipe

    Banana Rasayana | Balehannina Sihkarni | No Cook Recipe | 15 minute recipe

    Banana Rasayana or Balehannina Shikarani is a traditional recipe. It  is a simple yet tasty recipe which can be recreated in ten minutes. It involves no cooking.

    Rasayana can be had as a dessert after meals or one can use it as an accompaniment with chapathi. During our childhood days, I remember banana rasayana was made so regularly. Fasting days and a bowl of rasayana was kept ready to serve. Excess of banana and it was soon made into a shikarni.

    This post is one of the reminiscences of our childhood days.. It was ideal for any day, just cut a few bananas and put them in milk. Growing up in a joint family during my childhood days, cooking was an elaborate affair. If some unexpected guest came home and an extra dish on the platter would be banana rasayana. Too many banana after a festive day and it would turn into a delicious rasayana. I think all of us can relate to such incidents.

    The making of rasayana

    The simplest step is to use those fruits which are a day old. Cut them into small pieces and put it in a bowl of milk. Add sugar, cardamom powder and grated coconut to it. Serve it with chpathi or as a dessert.

    Why should you make this ?

    • It is easy to prepare. Here, no cooking is involved. Just cut a few bananas, mix a few ingredients in milk and voila, it is ready.
    • It is ideal to offer to the Lord on festive days.
    • It is ideal for fasting days. 
    • Rasayana is a good way to finish off the extra banana lying in the kitchen platform.
    • Bananas are  a good source of nutrition, ideal to make it as part of  our diet.
    • It is a quick fix sweet dish anytime.

     

      

     

    Take a tip:

    • Cut the banana into small pieces.
    • Bananas should  not be over ripe.
    • Honey may be added.
    • You may add cashews and raisins. 

    A few recipes from my co-bloggers which are no cook recipes like the Rasayana ;Strawberries with Fresh Cream,  Solkadhi and Carrot and Orange Granita 

    Check out the other no cook recipes from the blog

    watermelon and cucumber salad
    watermelon and cucumber salad
    baanana date milkshake
    banana date milkshake
    grapes shot recipe
    grapes shot

    spicy murmura snack
    spicy murmura snack
    Print Recipe

    banana rasayana

    Banana Rasayana | Balehannu Sihikarne

    5 from 1 vote
    Banana Rasayana is a simple, no cook, tasty dish. It is ideal to serve with chapathi or as a dessert.
    Print Recipe Pin Recipe
    Ingredients Equipment Method Notes

    Ingredients
      

    • 2 bananas
    • ½ cup milk
    • 2 teaspoon sugar
    • 2 teaspoon fresh grated coconut
    • A pinch of cardamom powder

    Equipment

    • 1 knife
    • 1 wide bowl
    • 2 spoons
    • 1 serving bowl

    Method
     

    1. Cut the banana into pieces. Add milk. Put sugar, grated coconut and cardamom powder. Mix and serve.

    Notes

    Cut the banana into small pieces.
    Bananas should  not be over ripe.
    Honey may be added.
    You may add cashews and raisins. 

    If you  ever make  Banana Rasayana , take a picture and share it by tagging @foodiejayashree on Instagram and @evergreendishes on Facebook.  Subscribe to get all updates and an e-book for free.

  • Spicy Murmura Snack | No Cook Recipe

    Spicy Murmura Snack | No Cook Recipe

    Jump to Recipe

    murmura snack | spicy murmura snack | mandala snack  | no cook recipe | cooking without fire | 

    Spicy Murmura Snack is a tasty, easy to make, no cook, vegan snack. 

    Murmura snacks are loved at home. We can have it anytime depending on the form it is created. I will share other kind of murmura recipes  soon. This version of murmura snack is spicy and ideal for the rainy days, when you long to have a cup of chai with some namkeen. 

     

    Murmura snack is ready in 15 minutes. It is a no cook recipe ideal for those small hunger pangs in the evening. It can also be served as a snack with tea.

    Here, I have made a spice mix and used it. The spice mix can be used in raita or over bread sandwich along with veggies. 

    murmura snack
    murmura snack

    The  murmura story :

    Murmura is also called as puffed rice or popped rice. It is made using par-boiled  rice by tossing in salt or deep frying in oil . It is also made by heating rice kernels under high pressure. The method of manufacture does differ from region to region.  It is commonly used in Asian countries. Puffed rice  is mainly used as a street food where hawkers sell puffed rice cakes and other snacks. In India, it is usually used to make a chaat called bhel.  It is also used in making street style snacks as shown below.

    Ingredients : 

    • 1 cup murmura
    • 1 onion 
    • 1 tomato
    • 1 cucumber
    • ½ raw mango 
    • ¼ teaspoon chaat masala
    • ¼ teaspoon pepper powder
    • 1/ teaspoon chilli powder
    • Salt
    • Fresh coriander

    To be made into a powder

    • ¼ cup mint leaves
    • 4 green chilly
    • 1 clove garlic
    • 1 teaspoon coriander seed
    • 1 teaspoon cumin 
    • Pinch of black salt

     

    Method:

    1. Cut the vegetables into fine pieces. 
    2. Separate the mint leaves, wash and dry it on a cloth. 
    3. Grind the ingredients to be made into a powder.
    4. In a bowl take murmura, add  onion, cucumber and raw mango pieces to it. Put a spoon of the powder. Add chaat masala, pepper powder and salt. Mix them together.
    5. Finally, add tomatoes and garnish with fresh coriander.
    6. Spicy murmura is ready to serve. 

    Take a tip : 

    • You may add fried snacks as aloo bhujia or sev.
    • If you do not have raw mango, add juice of half lemon.
    • Once mixed, consume immediately. 
    spicy murmura snack
    Evergreendishesdev

    Spicy Murmura Snack

    5 from 6 votes
    Spicy Murmura Snack is a no cook, easy to make, tasty snack ready in fifteen minutes.
    Print Recipe Pin Recipe
    Ingredients Method Notes

    Ingredients
      

    • 1 cup murmura
    • 1 onion
    • 1 tomato
    • 1 cucumber
    • ½ raw mango
    • ¼ teaspoon chaat masala
    • ¼ teaspoon pepper powder
    • 1/ teaspoon chilli powder
    • Salt
    • Fresh coriander
    • To be made into a powder
    • ¼ cup mint leaves
    • 4 green chilly
    • 1 clove garlic
    • 1 teaspoon coriander seed
    • 1 teaspoon cumin
    • Pinch of black salt

    Method
     

    1. Cut the vegetables into fine pieces.
    2. Separate the mint leaves, wash and dry it on a cloth.
    3. Grind the ingredients to be made into a powder.
    4. In a bowl take murmura, add  onion, cucumber and raw mango pieces to it. Put a spoon of the powder. Add chaat masala, pepper powder and salt. Mix them together.
    5. Finally, add tomatoes and garnish with fresh coriander.
    6. Spicy murmura is ready to serve.

    Notes

    You may add fried snacks as aloo bhujia or sev.
    If you do not have raw mango, add juice of half lemon.
    Once mixed, consume immediately. 

    About the event : 

    Sending this to the Shhh Secretly Cooking Challenge. It is a monthly event.  The theme for the month of May was No Cook Recipes. It was suggested by Renu Agarwal Dongre of cookwithrenu.com. She has made a tasty tofu avocado and chive spread. 

    I was paired with Seema of Mildly Indian. Seema asked me to use raw mango and I have prepared  the spicy murmura snack with the same. In turn, I asked  Seema to make something with avocado and she made a no cook spinach avocado soup. 

    Pin it for later : 

    spicy murmura snack
    spicy murmura snack

    If you  ever make  Spicy Murmura Snack , take a picture and share it by tagging @foodiejayashree on Instagram and @evergreendishes on Facebook.  Subscribe to get all updates and an e-book for free.

  • Okra Sambar | Bendekayi Huli | Ladies finger Sambar

    Okra Sambar | Bendekayi Huli | Ladies finger Sambar

    Jump to Recipe

    Okra Sambar is one of the kinds of dish  you can prepare when you need something different and easy, filling that will pair up with steamed rice and a simple stir fry. It is an ideal lunch idea for a busy day.  Okra is commonly called as ladies finger in English speaking countries. The scientific name is Abelmoschus esculentus. 

    Sambar is dense and more nutritious as it has the goodness of lentils and vegetables in it. It can be made in various ways as using varied vegetables or green leaf. Pulses such as horse gram taste good along with vegetables. Today, I am sharing the recipe of Bendekayi Sambar.

    Bendekayi is ideal to make as a crispy  fry. My family loves all kinds of okra fry. This sambar is one of the lesser made items. But, believe me, it is tasty and a winner for those who like ladies finger. 

    Initially, soak the tur dal for sometime and cook it with a pinch of turmeric and oil. I prefer to soak for atleast two hours, it eases the cooking. The bhendi should be washed and dried. There should be no trace of water in it, it turns slimy. 

    bendekayi sambar | ladies finger sambar
    bendekayi sambar

    What goes in the making ?

    Choose tender okra. The quality of okra will either elevate or spoil the dish. Wash them and pat them dry. The bhindi should be cut evenly. This will help in proper cooking of the vegetable.

    Tur Dal:  I prefer to soak for atleast two hours. Add a pinch of turmeric and a little oil while cooking it. Cook it for three whistles and allow the pressure to release by itself.

    Sambar powder : I make most of the  spice mix at home. You can use any good brand of sambar powder.

    Tamarind : It needs to be  wash and soaked for at least for fifteen minutes. Alternatively, you can use the tamarind extract which is readily available.

    Chilli powder : Check for spiciness and adjust by adding a little bit of chilli powder. The flavour should be a mix of sweet, spicy and sour.

    A few other recipes with okra are :

    crispy okra fry 2 ways
    2 ways of making okra fry

     

    Okra with tomatoes / bhindi tamatar ki sabzi
    okra with tomatoes / bhindi tamatar ki sabzi

     

    Bharli bhendi /stuffed okra
    Bharli bhendi / stuffed okra

     

     

     

    Print Recipe
    okra sambar
    Evergreendishesdev

    Bendekayi Sambar

    Ladies finger sambar makes a good and easy lunch menu. Pair it with hot steamed rice along with a stir fry for a good meal.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    10 minutes
    Total Time 45 minutes
    Servings: 4 people
    Course: lunch ideas, Main Course
    Cuisine: karnataka
    Ingredients Equipment Method Notes

    Ingredients
      

    • ½ cup tur dal
    • ½ teaspoon oil
    • ¼ teaspoon turmeric powder
    • 2 cup water
    • 1 teaspoon oil
    • ¼ kg tender okra
    • Marble size ball of tamarind
    • 2 teaspoon sambar powder
    • 2 tablespoon oil
    • ½ teaspoon mustard
    • ¼ teaspoon asafoetida
    • ¼ teaspoon turmeric powder
    • ¼ teaspoon fenugreek powder
    • A few curry leaves

    Equipment

    • 1 pan
    • 1 ladle
    • 1 lid
    • 1 pressure cooker with pan

    Method
     

    1. Initially, begin the prep work by soaking the tur dal in water for ateast half an hour.
    2. Cut the washed okra into one inch pieces.
    3. Cook the lentil with a pinch of turmeric powder and oil.
    4. Saute the okra pieces in a teaspoon of oil for a couple of minutes. They should be cooked with a tinge on the edges. Put them aside.
    5. In a pan, add oil. Put mustard, asafoetida and turmeric powder. As it crackles, put the okra pieces to it and let it cook for a minute.
    6. Mix the lentil with a ladle, pour it into the pan. Put salt. Allow to cook for sometime.
    7. Extract the pulp from the tamarind.
    8. Put the tamarind extract along with sambar powder. Cook for two minutes, allow the flavours to blend on a low flame.
    9. Okra Sambar is ready to serve.

    Notes

    Choose a tender lady finger. Cut them into appropriate sizes.
    A little bit of jaggery lends a good taste.
    Add a little bit of chilli powder if needed. The sambar should be flavoursome, a balance of sour, spicy, hot and a little sweetness if needed.

    Pin it for later :

    bendekayi sambar
    bendekayi sambar

    If you  ever make  Okra Sambar , take a picture and share it by tagging @foodiejayashree on Instagram and @evergreendishes on Facebook.  Subscribe to get all updates and an e-book for free.

  • No Onion Garlic Thali

    No Onion Garlic Thali

    A no onion garlic thali which you can easily prepare at home.

    Some days call for a simple, no onion garlic meals. I usually add onion regularly except for a few days as Ekadasi, festive days and my mood.


    Here is one such thali. The lunch menu consists of red coconut chutney, two kinds of stir fry, a green dal, rasam, papad, chapathi and steamed rice. Along with it I have served pickle and fryums. Here is the other thali which I shared earlier. 

    All the recipes are easy to prepare. Here is a short method of the cooking. Soak the dal and tamarind,  cut the vegetables  and prepare the dough. Soon, you can put the lentil in the pressure cooker along with potatoes. Make the seasoning for the tomato chutney and the rasam. In the meantime, wash the green leaf thoroughly and get ready with the seasoning. Once the pressure is released, cook the dal and make alu methi sabzi. The chapathis are made in the end after the rice is cooked.
    Alu Methi – It makes a good accompaniment with chapathi.
    Tomato chutney : A simple, flavoursome chutney which is often made at home.
    Red coconut chutney – Abundant of coconut and this chutney happened.
    Dal with green leaves – The dal can be made with any kind of green leaves as fenugreek, palak or amaranth. I often use a combination of palak and fenugreek or only hunase leaf to make dal with green leaf aka mudddipalya      

               Nimbehannina Saaru – A comfort meal by itself, it needs the simplest of ingredients. 

     

    Pin it for later :

    No onion garlic thali

    If you have liked this post, hit the share button. For more such posts, follow @evergreendishes on Facebook or @foodiejayashree on Instagram

     

     

     

     

  • Paneer Bhurji | North Indian Cuisine

    Paneer Bhurji | North Indian Cuisine

    Print Recipe Jump to Recipe

    Paneer Bhurji is a classic dish from North Indian cuisine. Scrambled paneer is mixed in a gravy of cooked onion and tomatoes with spice powders to make a tasty accompaniment. Paneer is cottage cheese while bhurji refers to a scramble. Cottage cheese scramble is ideal to pair with any Indian flat bread as roti or paratha. You can also use it as a spread on toasts for a quick and filling  breakfast. 

    Paneer or Cottage cheese is the preferred choice for us. Tofu or egg can also be used. 

    It is good to use fresh, homemade paneer. To make paneer, heat whole milk on a low  flame. Keep the acidic ingredients ready to curdle the milk. Here, we can use curd, lemon or vinegar. Once the milk comes to a boil, put a small quantity of any one of the acidic ingredient and allow it to curdle. Turn off the flame. After a few minutes, drain it over a thin muslin cloth and keep it aside for sometime.

    If buying, opt for a whole piece of paneer instead of cubes. After adding the spices, keep stirring as the spices get burnt easily. Put a little water if needed. 

    What goes in the making of Paneer Bhurji ?

    • Paneer : It is the star ingredient. It is always best to make paneer at home. But, you can use store bought too. Use a good brand paneer. Once you buy, check it properly if it is fit for use. I am writing this as I read so much about the deterioration in the quality of paneer these days.
    • Onion : Cut it finely. Invest in a good chopper, it saves so much time.
    • Tomato: Use the bright, red ones. Cut them finely. 
    • OIl : Any neutral oil will do.
    • Ginger garlic paste : I prefer making it fresh but you can use the store bought ginger garlic paste.
    • Cumin : A little bit of cumin, lends a good flavour.
    • Turmeric powder
    • Amchur powder : It is the dried mango powder which helps in balancing the flavours.
    • Garam Masala : It is a blend of all spices. Use a good quality spice mix.
    • Kasuri Methi: It is dried fenugreek leaves which helps to give a good flavour to the dish.
    • Coriander powder : You can make it by roasting a small quantity of dhania and then grinding to a fine powder.
    • Coriander : The final dressing of the dish is the coriander sprinkled on top.

     

    Can it be stored ?

    Paneer Bhurji  tastes best when it is cooked fresh and served. The texture of the paneer may change .

    How to serve it ?

    • It tastes great with roti and nan.
    • It can be served as an accompaniment with chapathi or phulka.
    • It is ideal to top it over a bread toast.
    • It can be used as a filling for rolls.
    • It tastes great as a filling for a different kind of dosa.

     

    Print Recipe

    Paneer Burji

    5 from 4 votes
    Paneer Burji is a popular dish from North Indian cuisine. It pairs well with any Indian flat bread. Scrambled cottage cheese is cooked with spices to make a delectable side dish.
    Print Recipe Pin Recipe
    Ingredients Method

    Ingredients
      

    • 2 tablespoon oil
    • 1/2 teaspoon cumin
    • 2 green chilli
    • 1/2 teaspoon ginger garlic paste
    • 2 onion
    • 3 tomato
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon coriander powder
    • 1/2 teaspoon amchur powder
    • 1/2 teaspoon chilli powder
    • 1/2 teaspoon garam masala
    • 200 grams paneer
    • 1/2 teaspoon kasuri methi
    • 2 tablespoon fresh coriander

    Method
     

    1. If you are using fresh homemade paneer, get the paneer ready. Otherwise, put the store bought paneer in hot water for fifteen minutes.
    2. Cut the vegetables
    3. Crumble the paneer.
    4. Grind ginger garlic paste, I prefer to use fresh one.
    5. Take oil in a pan, add cumin and green chilli cut into half pieces.
    6. Put the ginger garlic paste and saute it for a few seconds. Then, add the onions. Saute it to a golden brown colour.
    7. Put the tomato pieces to it and allow it to cook for sometime.
    8. Once the tomatoes are cooked, put the spice powders to it along with salt.
    9. Mix it well and let the flavours blend well.
    10. Put the crumbled paneer to it, mix and saute it for a minute.
    11. Add crushed kasturi methi to it
    12. Finally, add chopped coriander to it.
    13. Paneer Bhurji is ready to serve.

    Other paneer related recipes are : 

    paneer tikka
    paneer tikka
    Kadai Paneer
    Kadai Paneer

     

    Pin it for later : 

    paneer bhurji
    paneer bhurji

    If you  make  Paneer Bhurji, take a picture and share it by tagging @foodiejayashree on Instagram and @evergreendishes on Facebook.  Subscribe to get all updates and an e-book for free.

  • Sprouted Moong Methi Stir Fry

    Sprouted Moong Methi Stir Fry

    Sprouted Moong Methi Stir Fry is a tasty, healthy, easy to prepare side dish from Konkani cuisine. It is  a good  way to  include sprouted fenugreek, which is a slightly difficult to consume by itself. You can serve it as an accompaniment with chapathi or along with rice and rasam.

    Sprouting duration varies for both.  Moong sprouts in a day while fenugreek needs more time. Soak them separately for six to eight hours, put them in a colander, once the water is drained and semi-dry, tie them in a thin  muslin cloth and keep them in a warm place. Check them the next day and store them in a container in refigerator. Alternatively, you can keep in a closed container with a tight lid.

    I have shared in detail here regarding the making of sprouts. Do check the post. The other recipes with moong which we often relish is the salad, it is ideal as a snack too.

    The stir fry is called as Sukke in Konkani households and the recipe is adopted from  Healthy Cooking with Mitha. We know each other through a facebook group and remember reading and trying her recipe then. We liked it and it has been a regular feature.The bitterness of the fenugreek is neglible and adds a good taste to the moong stir fry. You can also check out the earlier shared menthe gojju  

     

     

      What goes in the sprouted moong methi stir fry ?

    • sprouted green gram : Planning is essential here. We need to soak and sprout them a day prior.
    • sprouted fenugreek seed: Make it two days prior, as sometimes it needs a little longer time.
    • oil: The preferred oil is coconut oil for this recipe but you can use any other oil.
    • mustard seed : for seasoning
    • tamarind paste: You can add a little bit of tamarind extract if you do not have the tamarind paste.
    • coconut: Do not skip it for this recipe.
    • salt: As per the taste
    • chilli powder: For the hot and spicy taste.
    • curry leaves : A few leaves are needed

    Pre-requisites :

    You need to have the sprouted moong and fenugreek ready. To make the sprouts, read the above paragraph, it is mentioned in detail. 1 cup of green gram yields three cups of sprouted moong while 1/4 cup of fenugreek yields a cup of sprouted fenugreek.

    Take adequate precaution while sprouting. Keeping them for a longer may turn them sticky. Weather conditions too play an important role.

    1. Why should you make sprouted moong methi stir fry ?
    1. It is easy to prepare if you have the sprouted grains.
    2. A good way to include fenugreek in your diet.
    3. It is vegan and gluten-free.
    4. It is a no onion garlic recipe.
    5. It makes a good accompaniment with any meal.

    Evergreendishesdev

    Sprouted Moong Methi Stir Fry

    5 from 10 votes
    Sprouted Moong Methi Stir Fry is a tasty, healthy, easy to make accompaniment.
    Print Recipe
    Course: dinner, lunch
    Cuisine: karnataka
    Ingredients Method Notes

    Ingredients
      

    • 3 cup sprouted green gram moong
    • 1 cup sprouted fenugreek seed menthe
    • 2 teaspoon coconut oil
    • 1/2 teaspoon mustard
    • a few curry leaves
    • 3 cups water
    • 1 tablespoon tamarind paste
    • 2 teaspoon chilli powder
    • salt to taste
    • 1/4 cup fresh grated coconut

    Method
     

    1. Take oil in a pan, add mustard seeds. As it splutters, put curry leaves and the sprouted green gram. Also add the sprouted fenugreek seed. Put some water to it and allow to cook for sometime.
    2. Once it is cooked, add salt to it.
    3. Now, put the tamarind paste and chilli powder to it.
    4. Finally, put grated coconut to it, heat for a minute and keep it aside.
    5. Serve with any meal as an accompaniment.

    Notes

    You need to have the sprouted moong and fenugreek ready. To make the sprouts, read the above paragraph, it is mentioned in detail. 1 cup of green gram yields three cups of sprouted moong while 1/4 cup of fenugreek yields a cup of sprouted fenugreek.
    Take adequate precaution while sprouting. Keeping tied for a longer time may turn them sticky. Weather conditions too play an important role.

    About the event:

    Sending this to Cooking with Sprouts theme for the month of January 2024 at Shhh Secretly Cooking Challenge. The theme was suggested by yours truly. I was paired with Kalyani Sri of sizzling tastebuds, a blog with varied kind of recipes.  Kalyani has prepared Sprouts Dosa with Jowar, a filling breakfast to kickstart a busy day with chana sprrouts and spinach, the secret ingredients given by me. Inturn, I have made moong methi sprouts stir fry with the secret ingredients, chilli powder and methi sprouts.

    shhh cooking secretlyIf you  make  Sprouted Moong Methi Stir Fry, take a picture and share it by tagging @foodiejayashree on Instagram and @evergreendishes on Facebook.  Subscribe to get all updates and an e-book for free.

    sprouted moong methi stir fry
    sprouted moong methi stir fry

  • Soya Chunks Manchurian Recipe

    Soya Chunks Manchurian Recipe

    soya manchurian | soya chunks manchurian recipe | dry soya manchuri | soya manchuri recipe

    Soya Chunks Manchurian is a tasty party appetiser from Indo–Chinese cuisine.

    Manchurian is loved by all and today, many varieties of the same are prepared. Soya Manchurian is made using soya nuggets. Today, I am sharing the recipe of the same.

    Soya Chunks Manchurian Recipe

    Ingredients :

    • 1 cup soya chunks
    • 2 tablespoon corn flour
    • 3 tablespoon maida
    • 1/2 teaspoon ginger garlic paste
    • salt to taste
    • water
    • oil for frying

    For the sauce :

    • 1 onion
    • 1 capsicum
    • 1/4 teaspoon ginger garlic paste
    • 1 tablespoonspoon soya sauce
    • 1 tablespoonspoon chilli sauce
    • 1 tablespoon vinegar
    • 1 teaspoon chilli powder

    Method :

    1. Put the soya chunks in boiling water for four minutes.
    2. Remove and put it aside.
    3. Coat them with cornflour, maida, ginger garlic paste, salt  and keep them aside, use a little water if needed.
    4. Heat oil in a pan, deep fry the coated soya chunks.
    5. To make the sauce, take oil in a pan. Add ginger garlic paste. Now, put onion and saute for sometime. Put the capsicum pieces and saute them.
    6. Now, add soya sauce, chilli sauce, tomato ketchup, vinegar and chilli  powder. A little salt may be needed, be careful as the sauces we added earlier contain salt in them
    7. Cook for a minute, add the deep fried soya chunks.
    8. Cook for a minute. Soya Manchurian is ready to serve.

    Take a tip :

    1. Spring onion can be used.
    2. This is the dry version of soya manchurian. To make gravy, you need to add some water and cook it with a little paste of corn starch before adding the fried soya chunks.

    Print Recipe

    soya manchurian
    Evergreendishesdev

    Soya Chunks Manchurian | Soya Manchurian Recipe

    5 from 7 votes
    Soya Manchurian is a tasty appetiser from Indo-Chinese cuisine.
    Print Recipe Pin Recipe
    Course: appetisers
    Cuisine: Indo-Chinese
    Ingredients Method Notes

    Ingredients
      

    • 1 cup soya chunks
    • 2 tablespoon corn flour
    • 3 tablespoon maida
    • 1/2 teaspoon ginger garlic paste
    • salt to taste
    • water
    • oil for frying
    • For the sauce :
    • 1 onion
    • 1 capsicum
    • 1/4 teaspoon ginger garlic paste
    • 1 tablespoon soya sauce
    • 1 tablespoon chilli sauce
    • 1 tablespoon vinegar
    • 1 teaspoon chilli powder

    Method
     

    1. Put the soya chunks in boiling water for fifteen minutes.
    2. Squeeze the water from the soya chunks and put them in a bowl.
    3. Coat them with cornflour, maida, ginger garlic paste, salt  and keep them aside, use a tablespoon of water if needed.
    4. Heat oil in a pan, deep fry the coated soya chunks.
    5. To make sauce :
    6. Take oil in a pan. Add ginger garlic paste. Now, put onion and saute for sometime. Put the capsicum pieces and saute them.
    7. Now, add soya sauce, chilli sauce, tomato ketchup, vinegar and chilli  powder. A little salt may be needed, be careful as the sauce contain salt in them
    8. Cook for a minute, add the deep fried soya chunks.
    9. Cook for a minute. Soya Manchurian is ready to serve.

    Notes

    Spring onion can be used.
    This is the dry version of soya manchurian. To make gravy, you need to add some water and cook it with a little paste of corn starch before adding the fried soya chunks. 

    About the event :

    It’s that time of the month when we create recipe Shhh Secretly Cooking Challenge theme. The theme was “Party Appetizers” and it was stated by Radha Rajagopalan. Radha has made a flavoursome chatpata falafel, I am sure we will relish it.

    My partner for the month of December was Mayuri Patel of mayuris-jikoni. I was given soya nuggets and ginger, I have made soya manchurian. I had given lemon and peanuts, she has made a delicious  Farali Beetroot Tikki. It is ideal to serve as an evening snack.

    If you  make  Soya Chunks Munchurian, take a picture and share it by tagging @foodiejayashree on Instagram and @evergreendishes on Facebook.  Subscribe to get all updates and an e-book for free.

    Pin it for later :

    soya manchurian
    soya manchurian

  • How to make Avalakki Bisibele

    How to make Avalakki Bisibele

    Jump to Recipe

    Avalakki Bisibele is a twist to the popular bisibelebath of Karnataka. It is made with moong and flattened rice along with vegetables and  spice mix. It is tasty, nutrient rich and ideal for breakfast.

    Looking for a different kind of breakfast ? Avalakki Bisibele is  an easy to make, filling and  made with flattened rice. It needs no accompaniment, and ready in an hour. I often make avalakki bisibele for breakfast but it has not made to the blog. In my quest for varied options, it has matched my family likes. The combination of moong and rice flakes cooks faster and makes  a good choice. The other breakfast ideas shared earlier are sago idli, kanchipuram idli, all time favourite masala dosa and masala upma.

    We do not  need a well cooked dal, so I prefer to cook it in a thick bottom pan. The vegetable I normally use are beans, carrots green peas and potato. At times, I do add capsicum in the seasoning. You may use varied vegetables but the taste will differ a little. I do not use onion as I prefer to keep a few dishes sans onion. You may add onion in the seasoning.

    Avalakki is the regional name for rice flakes. It is available in three variety; thick, medium and thin.  The thin variety gets mushy and is not ideal to use. We should use the medium variety of rice flakes. Bisibele bath is made using tur dal and rice which requires longer time to prepare.

    Why should you make Avalakki Bisibele ?

    • It is easy to prepare.
    • It is filling.
    • It is different from the usual poha and a good twist to the bisibelebath which needs ample time.
    • It is rich in proteins.
    • You can use different kind of vegetables.

    Is it ideal for breakfast ?

    Yes, you can serve it for breakfast. Alternatively, you can have it for brunch or dinner.

    What do I pair it with ?

    You can pair it any fried snack as sev or chiwda.  For a healthy option, you can use air fried snacks as papad or fryums,

    Can I cook it in the pressure cooker ?

    We do need a mushy cooked lentil here. So I prefer to cook it in a direct mode.

    avalakki bisibele

    What goes into Avalakki Bisibele:

    • Moong Dal : The lentil used here is moong dal. It needs less time to cook and gut friendly. It is also a good source of protein.
    • Flattened Rice : It is quite common to use flattened rice in our daily cooking. I have used the medium poha you get in the market. It gets in perfectly with the recipe. Alternatively, you can use the thick poha too. But do not use the thin poha as it gets absorbed quickly.
    • Vegetables : You can use varied vegetables here. I often use beans, carrots, potato and peas. You can use other veggies as per your liking. The vegetables are cut into moderate, equal sized pieces. Capsicum le
    • Tamarind pulp : Soak tamarind for sometime and extract the pulp. Alternatively, you may use the ready extract.
    • Spice mix: Use any good bisibelebath powder.
    • Seasoning: Oil is used for the seasong. Put a few mustard seeds, as they crackle, put the other ingredients. Put a few cashew pieces for the good taste. You may add a dry chilli and a few curry leaves in the seasoning.
    • Water : We need water to cook and wash the vegetables.
    • Salt : The mother of all spices.
    • Ghee : It lends a good aroma.

     

    Print Recipe

    avalakki bisibele
    Evergreendishesdev

    Avalakki Bisibele

    5 from 2 votes
    Avalakki Bisibele is a filling breakfast made with moong dal and rice flakes along with varied vegetables.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings: 4 people
    Course: Breakfast
    Cuisine: karnataka
    Ingredients Equipment Method Notes

    Ingredients
      

    • 4 litre water
    • 1 cup moong dal
    • 1/4 teaspoon turmeric powder
    • 1 gooseberry size tamarind
    • 1/4 cup beans cut into small pieces
    • 1 carrot chopped
    • 1 potato sliced
    • 1/4 cup green peas
    • 4 cup rice flakes poha
    • 3 teaspoon sambar powder
    • 1 teaspoon ghee
    • 3 tablespoon oil
    • 1/4 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon cumin
    • 6 cashewnut

    Equipment

    • thick bottom pan
    • ladle
    • lid
    • small pan
    • serving spoon
    • bowl

    Method
     

    1. Take a thick boottom pan, add water and put it to boil. Once the water boils, put washed moong dal to it along with a pinch of turmeric powder. Let it cook for sometime.
    2. In the meantime, soak tamarind in water. Cut the vegetables and keep them ready.
    3. After sometime, add the veggies. At first, put the beans, followed by carrot and potato pieces. You can also put the green peas if you are using fresh ones. The frozen peas do not need much time, add them at a little later stage.
    4. Clean the flattened rice, wash it well and keep it aside.
    5. Once the moong dal is partially cooked, add the rice flakes. Let it cook for sometime.
    6. Put salt.
    7. Extract the pulp from the tamarind.
    8. Put some pulp and sambar powder to it. Mix well.
    9. In a small pan, make the seasoning.  Add oil, put mustard seeds, as it splutters, add cumin, asafoetida and turmeric powder to it.  Put the groundnut, after a few seconds, add the cashew pieces and pour it over the avallakki bisibele that is cooking.
    10. It is now ready to serve.
    11. You can top it with some sev or mixture.

    Notes

    • The moong dal should not be mushy.
    • Ready tamarind pulp may be used.
    • Various brands of sambar powder are available in the market.
    • You may add capsicum pieces in the seasoning, it lends a good taste.
    • You may add a little ghee while cooking.
    • Adjust the consistency by adding water if needed.
     

    If you  make  Avalakki Bisibele, take a picture and share it by tagging @foodiejayashree on Instagram and @evergreendishes on Facebook.  Subscribe to get all updates and an e-book for free.

    Pin it for later :

    avalakki bisibele