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  • Cucumber Lassi / summer treats

    Cucumber Lassi / summer treats

    Summer is at its peak in India, nothing is more good than a glass of cold water. We tend to dislike food during this season, juice, fruits and ice cream taste best. Lassi is an ideal drink during summer.

    Lassi is a traditional Indian yoghurt based drink. It is made using curd, water and a few spices. It may be sweet or salted. Fruits may be added in sweet lassi.

    A few other summer drinks that I have on the blog are :Kiwi Lemonade,Coconut Cucumber Cooler, Strawberry LassiToday, I have cucumber lassi, it is spicy and tasty. Do give a try to this drink.

    Let’s get to the recipe of Cucumber Lassi :

    Ingredients:

    • 1 cup thick curd
    • 3 cucumber
    • 1 green chilly
    • 1/2 inch ginger
    • 1/2 teaspoon cumin powder
    • salt to taste
    • 1/2 cup cold water

    Method:

    1. Cut the cucumber into pieces.
    2. Blend it along with ginger and green chilly.
    3. Add curd, salt, cumin powder and water. Give a swirl.
    4. Pour in glasses and serve.
    cucumber lassi
    cucumber lassi
    cucumber lassi
    Evergreendishesdev

    Cucumber Lassi

    Cucumber Lassi is a spicy and tasty summer drink. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings: 2 people
    Course: beverages, health drinks
    Cuisine: Indian, south india
    Ingredients Method Notes

    Ingredients
      

    • 1 cup thick curd
    • 3 cucumber
    • 1 green chilly
    • 1/2 inch ginger
    • 1/2 teaspoon cumin powder
    • salt to taste
    • 1/2 cup cold water

    Method
     

    1. Cut the cucumber into pieces.
    2. Blend it along with ginger and green chilly. 
    3. Add curd, cumin powder, salt and water, give a swirl.
    4. Pour in glasses and serve. 

    Notes

    1. Cucumber of any variety may be used. I have used small variety, thus used three of them.
    2. Adjust the quantity of water as per the need.
    3. Use one more chilly if you want it spicy. 
    4. Coriander may be added while blending, I have not added. 

    If you have liked this recipe, do share it with your family and friends. Pin it for later:

    cucumber lassi

     

    I am sending this post to the Lassi Mastia at Healthy Wellthy Cuisines. Do check out the other lassi variety by co-bloggers.

    If you ever make this recipe, take a picture and tag @foodiejayashree on Instagram or put it on my FB page. I will be glad to see your creation.Let’s be connected: Facebook, Twitter, Pinterest and Instagram

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  • Dry Fruit Ladoo

    Dry Fruit Ladoo

    Sweets form an integral part of any celebration, from burfis to puddings, we cherish them for any occasion. Dry fruit sweets are delicious and loved by all, more so if it is sugar free like this dates ladoo, it is guilt free indulgence, right ? They are not only tasty, but easy to make and ideal for any occassion.

    With the festive season ahead, we are heading for the major festival Ugadi and a new beginning. It is celebrated as Hindu New Year. It is also celebrated as Chota Nav Ratri and many people fast during this period. Thus, we at Desi Bloggers Connect decided to make a collection of “Farali Recipes” and my contribution is Dry Fruit Ladoo.

    I have Sabudana Khichdi and Sabudana Wada in Appe Pan which are ideal for fasting. The black chana sundal is also ideal on these days. I have recently put many sweets which are apt on these days, Kiwi Kesari, Carrot Halwa or the Ash gourd halwa may be taken in small quantity along with some savoury dish.

    Let’s get to the recipe of Dry Fruit Burfi
    Ingredients:
    1 cup dates
    1/3 cup cashewnut
    1/3 cup almond
    1/3 cup raisin
    1/3 cup desiccated coconut
    1 tablespoon poppy seeds
    4 cardamom

    Method:
    1 Dry roast the cashew for a minute.
    2 Similarly, roast the almonds.
    3 Dry roast the poppy seed until they are golden in colour and give a good aroma.
    4 Dry roast the grated coconut for a minute, keep stirring, it will get burnt easily.
    5 Remove the seeds of the dates. ( no need if using seedless)
    6 Grind the nuts coarsely along with cardamom.
    7 Grind the dates.
    8 Add ghee in a pan, add the nuts and saute for two minutes. Put the dates mixture and mix it well. Saute it for sometime, add the poppy seed and the roasted coconut.
    9 Allow it to cool, make balls of it.
    10 Dry fruit ladoo is ready to serve.

    Evergreendishesdev

    Dry Fruit Ladoo

    Dry fruit ladoo is tasty and healthy, ideal for the festive days ahead.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings: 10 balls
    Course: sweets
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 1 cup dates
    • 1/3 cup almond
    • 1/3 cup raisin
    • 1/3 cup desiccated coconut
    • 1 teaspoon poppy seed
    • 2 teaspoon ghee
    • 4 cardamom

    Method
     

    1. Dry roast the cashew for a minute.
    2. Similarly, roast the almonds
    3. Dry roast the poppy seed until they are golden in colour and give a good aroma. Dry roast the grated coconut for a minute, keep stirring, it will get burnt easily. 
    4. Remove the seeds of the dates. ( no need if using seedless) Grind the nuts coarsely along with cardamom. Grind the dates.8 
    5. Add ghee in a pan, add the nuts and saute for two minutes. Put the dates mixture and mix it well. Saute it for sometime, add the poppy seed and the roasted coconut. Allow it to cool, make balls of it. Dry fruit ladoo is ready to serve.

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

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    dry fruit ladoo
    dry fruit ladoo

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  • Oats Dhokla / how to make instant oats dhokla

    Oats Dhokla / how to make instant oats dhokla

    Oats Dhokla is a healthy twist to the usual one. Powdered oats, semolina and yoghurt are used to make this snack. This is an instant version, needs no soaking or fermentation. It can be prepared within an hour.

    (more…)

  • Butter Cookies / how to make eggless butter cookies

    Butter Cookies / how to make eggless butter cookies

    Butter Cookies are classic, tasty and melt in the mouth. They are ideal to binge as snacks after school or during mid- day hunger pangs.

    Baking is therapeutic, the aroma  fill my home and rejuvenates my senses, but alas ! I am a novice baker. Somehow, I never make many attempts, I would rather make dosa  or kebab.

    Butter cookies are one of the simplest cookies that we can bake, they are tasty and melt in the mouth. I have been making these since many years and these are evergreen, simple yet never out of fashion.

    A few other cookies that I have tried are Ghee Cookies, Mocha Cookies,

    butter cookies
    butter cookies

    Ingredients:

    • 225 grams butter
    • 75 grams castor sugar
    • 250 grams all purpose flour
    • pinch of salt

    Method:

    1. Sieve the flour along with salt. Keep it aside.
    2. Beat the butter for one minute. It should be soft and at room temperature.
    3. Add sugar to the butter, beat it again.
    4. Now, add the flour and mix it to a crumbly mixture. Slowly, knead it to a dough.
    5. Take a ball of the dough and flatten it lightly between palms.
    6. Repeat for the rest of the dough.
    7. Preheat the oven, bake at 180 degree celsius for 10 minutes.
    8. Once they are done allow to cool, store in air tight containers.

    Take a tip:

    • Butter should be at room temperature.
    • It is ideal to sieve the castor sugar.
    • You can make a mark on the cookie with the back of fork, I forgot to do.

    Pin it for later:

    butter cookies
    butter cookies

    Evergreendishesdev

    Butter Cookies

    Butter cookies are classic, soft and melt in the mouth, ideal as an evening snack.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course: dry snack
    Cuisine: international
    Ingredients Method Notes

    Ingredients
      

    • 225 grams butter
    • 75 grams castor sugar
    • 250 grams all purpose flour
    • salt

    Method
     

    1. Ingredients:225 grams butter75 grams castor sugar250 grams all purpose flourpinch of saltMethod:Sieve the flour along with salt. Keep it aside.Beat the butter for one minute. It should be soft and at room temperature.Add sugar to the butter, beat it again.Now, add the flour and mix it to a crumbly mixture. Slowly, knead it to a dough.Take a ball of the dough and flatten it lightly between palms.Repeat for the rest of the dough.Preheat the oven, bake at 180 degree celsius for 10 minutes.Once they are done allow to cool, store in air tight containers.Take a tip:Butter should be at room temperature.It is ideal to sieve the castor sugar.You can make a mark on the cookie with the back of fork, I forgot to do.
    2. Sieve the flour along with the salt. Keep it aside.
    3. Beat the butter for one minute. 
    4. Add sugar to the butter, beat it.
    5. Now, add the flour and mix it to a crumbly mixture. Slowly, knead to a dough.
    6. Take a ball of the dough and flatten it between the palm.
    7. Repeat for the rest of the dough.
    8. Pre-heat the oven, bake at 180 degree celsius for 10 minutes.
    9. Once they are done, allow to cool. Store in air tight container.

    Notes

    • Butter should be soft and at room temperature.
    • It is ideal to sieve the castor sugar too.
    • You can make marking on the cookie with the back of a fork.

    I am sending this to the #BM 98 for the theme Kids Event – Snacks/Bites co-hosted by Rafeeda. This is the second of three posts, the first one was Vegetables and Vermicelli Cutlets

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  • Vegetable and Vermicelli Cutlets

    Vegetable and Vermicelli Cutlets

    Vegetable and Vermicelli cutlets is tasty, different and a filling snack for the evening. It has the goodness of vegetables and vermicelli, a fusion dish.

    A few days back I made these cutlets and they were yumm. The neighbours son loved these and asked his mom to make them. Vermicelli is one of the essentials in a South Indian kitchen. All kinds of dishes are made using it from upma to idli and cutlets. (more…)

  • Karchikayi / Karanji / Kajjikayalu

    Karchikayi / Karanji / Kajjikayalu

    Karchikayi or Karanji is a popular and traditional snack from South India. It is the sibling of Gujiya from North India. Karanji is a crescent shaped, sweet fried dumpling, filled with a coconut and nut mix, deep fried to perfection. (more…)

  • Corn and Peas Pulao / no onion garlic recipe

    Corn and Peas Pulao / no onion garlic recipe

    The festive cooking is sans onion and garlic. Usually masala bhat or lemon rice is made, but one can try this version of pulao, it’s easy to prepare and ideal for any celebrations that you have. It is a corn and peas pulao made without onion and garlic, it tastes awesome, a cucumber in yoghurt salad or some curry goes well with it. 

    corn and peas pulao

    corn and peas pulao
    corn and peas pulao

    Ingredients:

    • 1 cup basmati rice
    • 1/4 cup sweet corn kernels
    • 1/4 cup green pea
    • 1 tablespoon oil + 1 tablespoon ghee
    • 3 cloves
    • 3 cardamom
    • 1/2 inch cinnamon
    • 1/8 teaspoon shajeera
    • salt to taste
    • water for cooking

    To be ground to a paste:

    • 1/2 cup coriander leaves
    • 1/4 cup mint leaves
    • 2 green chilli
    • 1 inch ginger

    Method:

    • Wash the rice and soak in water.
    • If you are using frozen corn and peas, you need to thaw them and put them in water.
    • Grind the ingredients under ” to be ground to a paste”
    • Take oil and ghee mixture in a pressure pan. I prefer cooking this way, it tastes good and I am happy, I am not eating much ghee! Add the spices to it, cardamom, clove, shahjeera and cinnamon, after a few seconds, put the green peas and then the corn. Let cook for some time.
    • Put the paste into it, saute for a few seconds.
    • Add the soaked rice into it. Saute it.
    • Put water and salt, give a stir.
    • Close the lid with the whistle. Turn off after one whistle.
    • Once the pressure is released, remove the lid and gently mix it with a spatula. Serve with gravy or curd based salad.

    This is the third recipe that I have posted for #BM98 under the theme ” Festivals and Special Ocassions”. The other two were : Palkova and Til Poli / Sesame and Jaggery Flatbread

    Evergreendishesdev

    Corn and Peas Pulao

    Corn and Peas Pulao is an easy to make and fuss free recipe. It is a no onion garlic recipe, thus ideal during festive and celebrations also.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Resting time 15 minutes
    Total Time 25 minutes
    Servings: 4 people
    Course: lunch ideas, Main Course
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 1 cup basmati rice 1 cup =250 ml
    • 1/4 cup sweet corn kernels
    • 1/4 cup green pea
    • 1 + 1 tablespoon oil and ghee
    • 3 cloves
    • 3 cardamom
    • 1/2 inch cinnamon
    • 1/8 teaspoon shahjeera
    • salt
    • water for cooking
    To be ground into a paste
    • 1/2 cup coriander leaves
    • 1/4 cup mint leaves
    • 2 green chilli
    • 1 inch ginger

    Method
     

    1. Wash the rice and soak in water.If you are using frozen corn and peas, you need to thaw them and put them in water.
    2. Grind the ingredients under ” to be ground to a paste”
    3. Take oil and ghee mixture in a pressure pan. I prefer cooking this way, it tastes good and I am happy, I am not eating much ghee! Add the spices to it, cardamom, clove, shahjeera and cinnamon, after a few seconds, put the green peas and then the corn. 
    4. Let cook for some time.
    5. Put the paste into it, saute for a few seconds.Add the soaked rice into it. Saute it. Put water and salt, give a stir.
    6. Close the lid with the whistle. Turn off after one whistle. Once the pressure is released, remove the lid and gently mix it with a spatula. Serve with gravy or curd based salad.

    I am sending this post to #BM98 with the theme ” Festivals and Special Ocassions” 

    BMLogo Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#98

    If you have liked this post, do leave a comment, it really motivates me to write more. 

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    Pin it for later:

    corn and peas pulao
    corn and peas pulao

    If you ever make any of these recipes, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
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  • Til Poli / Ellu Holige /Sesame Jaggery Flatbread

    Til Poli / Ellu Holige /Sesame Jaggery Flatbread

    Til Poli / Ellu Holige / Sesame Jaggery Flatbread is a traditional and popular sweet from North Karnataka. It is tasty, can be eaten by itself and stays good for a couple of days.

    The festival season calls for different sweet preparation. Various kind of stuffed sweet flatbread are made in South India and these make the festivities more enjoyable.

    White sesame seed and dry coconut are roasted and then pounded along with jaggery, it is stuffed to make a sweet, makes a tasty sweet that can be eaten by itself. Sesame is called as Ellu in Kannada and Til in Hindi and Marathi. Poli is the word used for  stuffed flatbread in Marathi.

    Til Poli is ideal to prepare during any celebrations. It can be stored for a couple of days and it can be eaten by itself.

    Til Poli / Ellu Holige / Sesame Jaggery Flatbread

    Til Poli / Ellu Holige / Sesame and Jaggery Flatbread

    Ingredients:

    For the dough:

    • 1 cup chiroti rawa
    • 1/4 cup maida
    • 1 tablespoon oil + 2 teaspoon
    • salt a pinch
    • turmeric powder a pinch
    • water

    For the stuffing:

    • 1 cup white sesame
    • 1/2 cup jaggery
    • 1/4 cup desiccated coconut
    • 2 cardamom

    Method:

    1. Take the semolina and maida in a bowl. Add salt and turmeric powder, give a mix. Put oil and rub it well with the dough. Use little water and knead to a dough, smear some oil, cover it with a thin cloth and keep it aside for 15 minutes.
    2. Dry roast the sesame seed until it is golden brown and gives a nice aroma. Lightly roast the desiccated coconut, once they cool down, grind with jaggery and cardamom, this is the filling.
    3. Take the dough, knead it again.
    4. Take a ball of the dough, roll it lightly. Take a ball of the filling and put it in centre and seal it well.
    5. Dust a light flour and gently roll it.
    6. Heat a skillet, put  it on the skillet. After a few seconds, turn it with the ladle and smear some oil on it.
    7. Roast on both the sides on a medium flame, golden spots should be visible.
    8. Put it aside and repeat for the rest of the dough.
    9. Til Poli / Ellu Holige  is ready to serve

     

    ellu holige
    Evergreendishesdev

    Til Poli / Ellu Holige / Sesame Jaggery Flatbread

    5 from 3 votes
    Til Poli / Ellu Holige is a sweet flatbread from Karnataka. It is tasty and ideal to prepare for any festivities.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings: 6 pieces
    Course: sweets
    Cuisine: karnataka, South Indian
    Ingredients Method Notes

    Ingredients
      

    For the dough : 1 cup = 150 ml
    • 1 cup semolina (chiroti rawa)
    • 1/4 cup maida
    • 1 tablespoon oil
    • 2 teaspoon oil ( on the dough)
    • turmeric powder a pinch
    • salt a pinch
    • water
    For the stuffing:
    • 1 cup white sesame
    • 1/4 cup desiccated coconut
    • 1/2 cup jaggery
    • 2 cardamom

    Method
     

    To make the dough
    1. Take the semolina and maida in a bowl. Add salt and turmeric powder, give a mix. Put oil and rub it well with the dough. Use little water and knead to a dough, smear some oil, cover it with a thin cloth and keep it aside for 15 minutes. 
    To make the filling:
    1. Dry roast the sesame seed until it is golden brown and gives a nice aroma. Lightly roast the desiccated coconut, once they cool down, grind with jaggery and cardamom. 
    To make the stuffed flat bread
    1. Take the dough, knead it again. Take a ball of the dough, roll it lightly. Take a ball of the filling and put it in centre and seal it well.Dust a light flour and gently roll it.Heat a skillet, put it on the skillet. After a few seconds, turn it with the ladle and smear some oil on it. Roast on both the sides on a medium flame, golden spots should be visible.Put it aside and repeat for the rest of the dough. 

    Notes

    • Increase the quantity to make more polis.

    Pin it for later:

    Til Poli/ Ellu Holige / sesame jaggery flatbread

    Sending this post to #BM98 with the theme “Festivals and Special Events”

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    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#98

    If you have liked this post, do share it further. The first post that I had posted for #BM98 was Palkova

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  • Papaya Halwa

    Papaya Halwa

    Papaya halwa makes a delectable sweet to serve for any occasion, it is tasty and healthy with the goodness of the wonder fruit in it.

    The festival of Holi is round the corner and time for fun, isn’t it? Exams are early scheduled in India and kids will be free to play the festival of colours with enthusiasm. I have a couple of recipes of savoury which can be made during the festival. The methi mathri is tasty and stayed good for a long time. The Namakpare make an ideal snack to binge. (more…)

  • Palkova recipe | Palgova | 2 ingredient sweet

    Palkova recipe | Palgova | 2 ingredient sweet

    Jump to Recipe Print Recipe

    Palkova is a traditional Indian sweet made using whole fat milk. It is a creamy and melt in the mouth  sweet from the state of Tamilnadu.  It hails from the town of Srivilliputhur that has many milk factories. It is ideal to prepare during any festive occasions.

    This is a two ingredient sweet that will be relished by one and all. As the milking is continuously evaporated to form a thick mass, the milk needed is more. The quantity that this recipe yields seems to be sufficient for only four members, but that again depends on the consumption. Whole fat milk is simmered, constantly stirred, the fat collected is scraped and put into it, allowed to thicken and sweetened with sugar.

    Usually, no taste enhancers as cardamom powder or saffron is used here but you may add.

    A few other sweet recipes on the blog are Khaja, Chaler Payesh, Kul Kul,

    palkova
    palkova

    Palkova / Palgova recipe :

    Ingredients:

    • 1.5 litres Whole fat milk
    • 1/3 cup sugar ( a little less may be used)

    Method:

    1. In a thick bottom pan, add milk and keep it to boil on a low flame.
    2. In a few minutes, the milk will thicken.
    3. Let the milk simmer on a low flame, keep stirring in between.
    4. After 20 minutes, it becomes a creamy texture.
    5. Scrape the cream that gets to the edges of the pan and put it to boil.
    6. Let simmer on a low flame, the milk thickens, add sugar and give a stir. It melts and soon thickens.
    7. Remove in a bowl and serve.

    Take a tip:

    • Use a thick bottom pan, the milk may get burnt and give a bad smell.
    • The quantity of sugar may be adjusted as per taste.
    • Use whole fat milk.
    • I prefer not to add anything else to it. It tastes good by itself.
    • If refrigerated, it stays good for 4-5 days.

     

    –

    Evergreendishesdev

    Palkova / how to make palgova

    5 from 6 votes
    Palkova is a milk based sweet from Tamil nadu. It is creamy and  melt in the mouth, makes a festive sweet. 
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 45 minutes
    Total Time 50 minutes
    Course: sweets
    Cuisine: Indian, Tamil nadu
    Ingredients Method Notes

    Ingredients
      

    • 1.5 litre full fat milk
    • 1/3 cup sugar

    Method
     

    1. In a thick bottom pan, add milk and keep it to boil on a low flame.In a few minutes, the milk will thicken
    2. Let the milk simmer on a low flame, keep stirring in between.After 20 minutes, it becomes a creamy texture.
    3. Scrape the cream that gets to the edges of the pan and put it to boil. 
    4. Let simmer on a low flame, the milk thickens, add sugar and give a stir. It melts and soon thickens.Remove in a bowl and serve. 

    Notes

    • Use a thick bottom pan, the milk may get burnt and give a bad smell.
    • The quantity of sugar may be adjusted as per taste.
    • Use whole fat milk.
    • Cardamom powder and saffron may be added. I prefer not to add anything to it, tastes good by itself.
    • If refrigerated, it stays good for 4-5 days.

    I am sending this Palkova post to  #BM98 hosted by Srivalli with the theme “Cook for any festival or Special Day”. This is the first of the three day posts.

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    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#98

    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 and @evergreendishes on Facebook.

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