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  • Raswali Alu / Quick Potato Curry

    Raswali Alu / Quick Potato Curry

    Raswali Aloo or Potato Curry makes a tasty accompaniment with any meal. Iy is ideal to pack in the lunch box, it is semi-dry, tasty and easy to prepare.

    I remember the days when I had to pack lunch boxes for children, it used to be a well planned  out preparation for the next day. It used to be a dry snack for short break and chapati for lunch.Children are fussy eaters and be assured they will not eat if they do not like it. They might exchange the box with classmates or just set it aside. Raswali Aloo was one of the dishes I packed along with chapati. It is easy to prepare and tasty, gets ready in thirty minutes, more easier if you have the pre-cooked potatoes and the dough in the refrigerator. I prefer cooking each day fresh. 

    Potato is a versatile veggie, we can use it for anything and I usually make it atleast once in a week. Here are some of the other potato dishes from the blog: Alu Jeera, Dum Aloo, potato and pea paratha, alu 65, grilled baby potato, 

    This is part of 4th week   Blogging Marathon 96 that I have joined under the event, ” Kids Event” under the theme ” Lunch Box Ideas in 30 minutes”

     

    raswali aloo

    Raswali Aloo

    Ingredients:

    raswali aloo
    raswali aloo
    • 1/2 kilogram potato
    • 2 onion
    • 3 tomato
    • 5 cashewnut
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon cumin powder
    • 1/2 teaspoon coriander powder
    • 1/2 teaspoon garam masala
    • 1/2 teaspoon chilli powder
    • salt
    • water

    Method:

    • Wash potato and cook them in a pressure cooker.
    • Blanch the tomato, make a puree of it.
    • Soak cashew in hot water.
    • Take oil in a pan, add cumin, as it crackles put the onion to it. Let cook for sometime, until it is translucent.
    • Add the tomato puree to it. Let cook for sometime.
    • Add turmeric powder, coriander powder, chilli powder, cumin powder and garam masala.
    • Let cook for sometime. Add salt to it.
    • Remove the skin of the potato and cut them into cubes.
    • Put some water into the cooked masala, we need a gravy here.
    • Now, add the potato cubes into it.
    • Let cook for sometime.
    • Garnish with fresh coriander leaves.

    Take a tip: 

    • Having boiled potatoes in refrigerator quickens the process.
    • If one keeps only potatoes in the pressure cooker, it cooks faster.
    • Cut the potatoes and put them in water while cooking instead of keeping the whole one. They cook properly. 
    • The gravy  for the dish can be made until the pressure releases, once you are able to, peel the skin, cut and put them into it. 
    Evergreendishesdev

    Raswali Aloo

    Raswali Aloo is a stir fry made with  potatoes in gravy, it is tasty and pairs well with chapati, phulka or roti. 
    Print Recipe
    Servings: 4 people
    Course: accompaniments, dinner ideas, lunch box, lunch ideas
    Cuisine: north indian
    Ingredients Method

    Ingredients
      

    • 1/2 kilogram potato
    • 2 onion
    • 3 tomato
    • 5 cashew nut
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon cumin powder
    • 1/2 teaspoon coriander powder
    • 1/2 teaspoon garam masala
    • 1/2 teaspoon chilli powder
    • salt
    • water

    Method
     

    1. Wash potato and cook them in a pressure cooker.
    2. Blanch the tomato, make a puree of it.
    3. Soak cashew in hot water.
    4. Take oil in a pan, add cumin, as it crackles put the onion to it. Let cook for sometime, until it is translucent.
    5. Add the tomato puree to it. Let cook for sometime.
    6. Add turmeric powder, coriander powder, chilli powder, cumin powder and garam masala.
    7. Let cook for sometime. Add salt to it.
    8. Remove the skin of the potato and cut them into cubes.
    9. Put some water into the cooked masala, we need a gravy here.
    10. Now, add the potato cubes into it.
    11. Let cook for sometime.
    12. Garnish with fresh coriander leaves.

    If you have liked this post, leave a comment. Pin it for later here: 

    Raswali aloo pin
    Raswali aloo

    If you ever recreate this dish, take a picture and tag @foodiejayashree on instagram, I will be glad to see your creation. 

    More recipes to come on blog, stay tuned. Follow evergreendishes on Facebook, Twitter, Instagram and Pinterest. 

    raswali aloo
    raswali aloo

    Sending this post to #BM96 for Srivalli’s Kids event, hosted by Bhawana, under the theme, “Lunch Box Ideas in 30 minutes”

     


    BMLogo Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#96

    Pin it for later: 

    Raswali aloo
    Raswali aloo

    If you have liked this post, do pin and share it. Do try the recipe and share a picture with us by tagging @evergreendishes on Facebook or @foodiejayashree on Instagram

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  • Cantaloupe Carrot and Beetroot smoothie

    Cantaloupe Carrot and Beetroot smoothie

    Cantaloupe Carrot and Beetroot Smoothie is a nutrient  rich, vibrant, ten-minute recipe.

    Smoothie is filling and low on fat, ideal for those who are looking for a low fat diet or healthy and filling food to have as breakfast.

    Cantaloupe, Carrot and Beetroot smoothie is tasty and vibrant in colour. The cantaloupe gives a good flavour to it.

    I have recently joined the Bloggers Swap Challenge group and we are paired in groups. The pair has to prepare a dish from the other persons blog, a nice way to explore and cook from our co-bloggers blog.

    I had to create a dish from Nayna Kanabar’s blog www.simplysensationalfood.com Soon, I did hop to her blog. Nayna has a good collection of dishes from salads to desserts, do check them out. She has also got two books published. Among all the recipes what caught my attention were her smoothies. She has a wide range of different variations  and I  loved this Purple Carrot, Melon and Beetroot Smoothie the most. I did follow the recipe with a slight variation.  I  used the regular carrots instead of the purple ones and it was awesome.

    cantaloupe, carrot and beetroot smoothie
    cantaloupe, carrot and beetroot smoothie

    Ingredients:

    • 2 cups cantaloupe
    • 1 cup carrot
    • 1/2 cup beet
    • 1 cup water
    • 1 teaspoon honey
    • 1 tablespoon lemon juice
    • 1/2 teaspoon nutmeg powder

    Method:

    1. Put the cut fruit and veggie in a blender and swirl for one minute. Add honey, nutmeg powder powder and lemon juice and again swirl once more.
    2. Pour in glasses and serve.

    A few other smoothie recipes  from my blog are here  Cucumber Smoothie, Pear Smoothie, Muskmelon Smoothie

     

    cantaloupe, carrot and beetroot smoothie
    Evergreendishesdev

    Cantaloupe, Carrot and Beetroot Smoothie

    Cantaloupe, carrot and beetroot smoothie is tasty, rich in antioxidants and vitamins.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Servings: 2 glasses
    Course: Breakfast
    Cuisine: international
    Ingredients Method

    Ingredients
      

    • 2 cup cantaloupe
    • 1 cup carrot
    • 1/2 cup beet
    • 1 cup water
    • 1 teaspoon honey
    • 1 tablespoon lemon juice
    • 1/2 teaspoon nutmeg powder
    • ice cubes

    Method
     

    1. Put the cut fruit and veggie in a blender and swirl for one minute. Add honey, nutmeg powder and lemon juice and again swirl once more.
    2. Pour in glasses and serve.

    Pin it for later:

    cantaloupe, carrot and beetroot smoothie
    cantaloupe, carrot and beetroot smoothie

    Do check out the other delicious recipes from this month’s Recipe Swap!

    Recipe Swap Recipes

    If you have liked this recipe, do leave a comment. If you ever create this in your kitchen, take a picture and share it with @foodiejayashree on Instagram. I will be glad to see it.

    Follow evergreendishes on Twitter, Facebook, Pinterest and Instagram

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  • Palak tambli / South Canara recipes

    Palak tambli / South Canara recipes

    Palak Tambli is a popular dish from South Canara cuisine. It is regularly prepared in daily menu. It tastes good with hot steamed rice.

    Winter is my most loved season, pleasant climate, waking up to a nail biting cold day and have plenty of fresh vegetables and green vegetables. Spinach, fenugreek, cilantro, mint are all farm fresh and smell so good.

    Tambli is a dish from South Canara cuisine. It is yoghurt based  dip like with a green leaf, coconut and few other ingredients. Tambli can be made using different green leaf and vegetables as Spinach, Fenugreek, Ginger, Cucumber to name a few.

    Palak Tambli  is tasty and makes a good accompaniment with hot steamed rice. With fresh spinach available, do try this.

    Let’s get to the recipe of Palak Tambli.

    Ingredients:

    • 1 cup chopped spinach leaves
    • 2 tablespoon fresh coconut
    • 3 green chilli
    • 1 teaspoon cumin
    • 1/2 cup whisked curd
    • 1 teaspoon oil

    For the seasoning

    • 2 teaspoon oil
    • 1/2 teaspoon mustard seed
    • 1/8 teaspoon asafoetida
    • 1/8 teaspoon turmeric powder

    A few spinach recipes that I have : Corn Palak, Spinach Salad, Palak Sev, Spinach Chutney, Spinach Kofta Curry, Palak Paneer Wrap, Nawabi green cutlets

    Evergreendishesdev

    Palak Tambli

    Palak tambli is a tasty and nutritious side dish from South Canara region. 
    Print Recipe
    Ingredients Method Notes

    Ingredients
      

    • 1 cup chopped spinach leaves
    • 2 tablespoon fresh coconut
    • 3 green chilli
    • 1 teaspoon cumin
    • 1/2 cup whisked curd
    • 1 teaspoon oil
    For the seasoning
    • 1/2 teaspoon mustard seed
    • 1/8 teaspoon asafoetida
    • 1/8 teaspoon turmeric powder

    Method
     

    1. Clean the spinach leaves, discard the stalk. Cut the leaves. Wash them and put in a colander for sometime.
    2. Take a little oil, saute the green chilli, put them aside in a plate, roast cumin for few seconds. Put it aside along with green chilli. Now,saute the spinach leaves for two minutes.
    3. Once it cools, grind them along with coconut.
    4. Remove in a bowl. Add salt to it. Whisk the curd and put it.
    5. Make seasoning. Take oil in a pan, add mustard seeeds, as it splutters, add turmeric powder and asafoetida and pour it over the tambli.
    6. Spinach tambli is ready to serve.

    Notes

    • Use fresh curds. Do not add water to it.
    • Adjust the green chilly as per your taste.

    1. Remove the stalk and cut the spinach leaves.
    2. Take a little oil and saute the green chilli, put them aside in a plate, roast cumin for a few seconds. Put it aside along with green chilly. Now, saute the spinach leaves for the two minutes.
    3. Grind them along with coconut.
    4. Whisk the curd and put it. Add salt and mix.
    5. Make seasoning. Take oil in a pan, add mustard seeds, as they splutter, put turmeric powder and asafoetida, pour it over the tambli.
    6. Palak tambli is ready to serve.

    palak tambli
    palak tambli

    palak tambli
    palak tambli

    This post is part of Winter Special at Healthy Well Cuisines. Here are a few other recipes by other co-bloggers

    If you have liked this post, do leave a comment. If you recreate this dish, click a picture of the dish and share with @foodiejayashree on Instagram or @evergreendishes on Twitter or Facebook.

    Pin it for later :

    Palak Tambli
    Palak Tambli

    Handy hint: It is always good to consume seasonal fruits and vegetables. They will be fresh and cheaper too.

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  • Kiwi Kesari

    Kiwi Kesari

    Rawa kesari or Sheera as we often call in South India makes a good winter treat. Today, I have a fusion sweet, sheera with kiwi in it. A bowl of piping hot kiwi kesari  was one of the favourites of my daughter a few years back.

    This is the 3rd post  of BM#96 with the theme “Winter Warmers” The other two posts were Badam Milk and Hot Chocolate Milk

    Now, here’s the recipe for Kiwi Kesari

    Ingredients:              Measurement used:1 cup =250 ml
    1 cup semolina
    1/2 cup  ghee
    2 kiwi
    1 cup sugar
    6 almonds
    6 cashew
    1/2 teaspoon cardamom powder
    2 cup water

    Method:
    1 Peel the skin of kiwi, cut into big chunks and make pulp of it. Keep it aside.
    2 Take a pan, add a spoon of ghee and roast the semolina along with the dry fruits. It should be golden in colour.
    3 Remove the semolina in a bowl.
    4 Add water in the pan. Put sugar and ghee to it. Once the water boils, slowly add the roasted semolina to it. Keep stirring otherwise lumps will be formed.
    5 Once it slightly thickens, add puree to it. Let cook for sometime. Finally, add cardamom powder and remove from flame.

    Kiwi Kesari
    Kiwi Kesari

    Kiwi Kesari
    Evergreendishesdev

    Kiwi Kesari

    Kiwi Kesari is a twist to the usual kesari that we make. It is ideal to serve for breakfast, lunch or dinner. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings: 4 people
    Course: Breakfast, sweets, winter recipe
    Cuisine: fusion, Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup semolina
    • 2 tablespoon ghee
    • 2 kiwi
    • 1 cup sugar
    • 6 almond
    • 6 cashew
    • 1/2 teaspoon cardamom powder
    • 2 cup water

    Method
     

    1. Peel the skin of kiwi, cut into big chunks and make a puree of it. Keep it aside.
    2. Take a pan, add a spoon of ghee and roast the semolina along with the dry fruits. Let it be golden in colour. Put it in a bowl.
    3. Add water in the pan. Put sugar and ghee to it. Once the water boils, slowly add the roasted semolina to it, keep stirring, otherwise lumps will be formed.
    4. Once it slightly thickens, add the puree to it. Let cook for sometime. Finally, add cardamom powder and remove from flame. 

    Notes

    • Dry fruits may be roasted in ghee and added later to the dish. 
    • Ghee quantity may be reduced to 1/3 cup if desired.

    Kiwi Kesari
    Kiwi Kesari

    Sending this post to Srivalli’s Kids Delight Event, guest hosted by PJ with the theme “Winter Warmers”

    BMLogo

    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#96

    If you have liked this post, do share it further. If you ever recreate this dish, take a picture and share on instagram by tagging @foodiejayashree with the #evergreendishes. I will be glad to see and share it.

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  • Hot chocolate milk

    Hot chocolate milk

    Hot Chocolate Milk is a comfort drink on a cold winter morning. It is ideal to serve  children who are fussy to drink milk in any form. It is a good to have hot chocolate milk after breakfast.

    Waking up to a nail biting chilly morning, I really hate that alarm sound which alerts me to start my day. Nothing is more comforting than a cup of hot beverage. Winter calls for hot and warm soothing drinks, hot chocolate drink is ideal for children, it is one of the drinks my children relish and is easy to prepare.

    This is the second post of the 2nd Week of Blogging Marathon #96 with the “Kids Favourite” with the theme “Winter Warmers” The first one was Badam Milk.

    When should you give hot chocolate milk?

    • tired of the usual tea and coffee
    • fussy children
    • on cold winter mornings
    • when you are feeling bored
    • when you have close friends at home

     

    Hot Chocolate Milk

    Ingredients:

    • 500 ml milk
    • 1 tablespoon sugar
    • 1 tablespoon cocoa powder
    • 2 teaspoon fresh cream (optional)
    • a pinch of salt
    • 1/4 teaspoon vanilla extract (optional)

    Method:

    1. Mix together cocoa powder, sugar, salt and a quarter glass of milk in a sauce pan over medium heat until they dissolve. Put the remaining milk into it and heat it for sometime, keep stirring it in between.
    2. Pour in glass, top with cream and serve.

    hot chocolate milk
    hot chocolate milk

    Evergreendishesdev

    Hot Chocolate Milk

    Hot chocolate milk is a tasty drink for a cold winter morning. A sure delight for fussy kids.
    Print Recipe
    Prep Time 5 minutes
    Cook Time 5 minutes
    Total Time 10 minutes
    Servings: 2 glasses
    Course: beverages, kids favourite
    Cuisine: international
    Ingredients Method Notes

    Ingredients
      

    • 500 ml milk
    • 1 tablespoon sugar
    • 1 tablespoon cocoa powder
    • 2 teaspoon fresh cream
    • a pinch of salt
    • 1/4 teaspoon vanilla extract

    Method
     

    1. Mix together cocoa powder, sugar, salt and a quarter glass of milk in a sauce pan over medium heat until they dissolve. 
    2. Put the  remaining milk into it and heat it for sometime, keep stirring in between. Do not boil.
    3. Pour in glass, top with cream and serve when warm for children. 

    Notes

    • Usually cocoa powder used in chocolate drink is double the quantity of what I have used, we do not like that way. Feel free to use more sugar and cocoa powder. 

    Pin it for later:

    hot chocolate milk
    hot chocolate milk

    I am sending this post to BM#96 hosted by Srivalli along with PJ for the Kids Delight Event with the theme “Winter Warmers”
    BMLogo

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

    If you have liked this post, do leave a comment, motivates me to write more. If you ever try making this one, take a pic and share it on Instagram  tagging @foodiejayashree or @evergreendishes on Twitter and Facebook.

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  • Badam Milk | how to make instant badam milk

    Badam Milk | how to make instant badam milk

    Badam Milk is a tasty and healthy drink, ideal as a winter warmer for children. Waking up children during winter is really a task, they do not want to get out of the bed, they just snuggle and sleep for hours. This drink will surely elate their senses. (more…)

  • Biscuit cake recipe | Parle G Biscuit Cake

    Biscuit cake recipe | Parle G Biscuit Cake

    Parle G biscuit cake is easy to make, soft and different from the usual one. It makes a good tea time snack.

    Cakes are an all time hit at home, though I am less a baker. It’s my daughter who provokes me to bake each time, with holidays, she is all set to bake if I agree to help her. Today I have a simple cake which is easy to make, soft and different. Our good old Parle G biscuit is the primary ingredient here. Check the recipe below:

    Ingredients:  Measurement used: 1 cup=150ml

    • 35 Parle G biscuits
    • 4 teaspoon castor sugar
    • 2 teaspoon baking powder
    • 2 teaspoon cocoa powder
    • 1 cup milk

    Method:

    1. Grind the biscuits to a powder.
    2. Add sugar, baking powder and cocoa powder to it. Mix them well.
    3. Add milk to it and mix again.
    4. Grease a cake tin or put a baking paper to it.
    5. Pour the batter into it, microwave for five minutes.
    6. Insert a tooth pick to check if it’s done, if it comes clean, it’s done.
    7. Let stand for ten minutes.
    8. Parle G biscuit cake is ready to eat.

    making of parle g biscuit cake
    making of parle g biscuit cake

    From the left to the right in the collage you will find

    1. picture of Parle G biscuits
    2. all the ingredients
    3. biscuits in the jar
    4. biscuit is powdered
    5. added other dry ingredients
    6. mixing
    7. crumble mixture
    8. dough is ready
    9. ready to  be baked

    Parle G biscuit cake
    Parle G biscuit cake

    A few other cake recipes on the blog :Chocolate cake with ganache, Zebra Cake, Mocha Banana Cake ,

    Evergreendishesdev

    Parle G Biscuit Cake

    Print Recipe
    Ingredients Method

    Ingredients
      

    • 35 Parle G biscuits
    • 4 teaspoon castor sugar
    • 2 teaspoon baking powder
    • 2 teaspoon cocoa powder
    • 1 cup milk

    Method
     

    1. Grind the biscuits to a powder.
    2. Add sugar, baking powder and cocoa powder to it. Mix them well.
    3. Add milk to it and mix again.
    4. Grease a cake tin or put a baking paper to it.
    5. Pour the batter into it and microwave for five minutes
    6. Insert a tooth pock to check if it’s done, if the tooth pick comes clean, it’s done. 
    7. Let stand for ten minutes.
    8. Parle G biscuit cake is ready to serve.

    parle g biscuit cake
    parle g biscuit cake

    Did you like the recipe? Do let me know, will be glad to hear from you. If you recreate, do take a picture and tag @evergreendishes  on Twitter and  Facebook and @foodiejayashree on Instagram, shall be glad to see and share further.

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  • Flaxseed Chutney Powder / Agase Chutney Pudi

    Flaxseed Chutney Powder / Agase Chutney Pudi

    Jump to Recipe

    Flaxseed chutney powder is a tasty and ideal condiment to make and store at home. It stays good for a long period and makes a good accompaniment with any meal. It is usually served with jowar roti or chapati along with other dishes.

    A hearty new year greetings to one and all. May the year be filled with joy, peace and happiness. The first post of 2019 and as is the custom to begin with good things, I thought of kick starting with a healthy recipe on the blog. Flaxseed is the new age food that has gained a lot of importance because of its immense benefits. Presenting, flaxseed chutney powder that is not only tasty but healthy, easy to make and pairs well with many dishes. It is a life saviour during busy days.

    What is flaxseed?

    Flax also known as common flax or linseed is a member of the genus Linumin the family Linaceae. It is a food and fiber crop cultivated in cooler regions of the world. The textiles made from flax is known as linen in the western countries and traditionally used for bedsheets and other kind of clothing.

    How is it helpful?

    Flaxseed is considered to be a super food as it is a good source of many nutrients. The main nutrients of flaxseed are Omega 3 essential fatty acids, lignans and fiber. It is high in Omega 3 Fatty Acids and consists of alpha linolenic acid (ALA), which is mostly found in plants. It lowers the risk of stroke and is heart friendly. The other rich source is the lignans which may reduce the risk of cancer. They are rich in dietary fibre and can be consumed easily. It helps digestive conditions  including chronic constipation, diarrehea, irritable bowel syndrome.

    How can one eat flaxseeds?

    Flaxseed is available as whole seeds, meal powder, liquid oil and oil in a pill form. It can be easily added to cereal, baked goods and garnished in other dishes in its powder form. Add a few roasted flaxseed to salad, it tastes good. You can also  also add a spoon of roasted flaxseed while making thalipeeth along with other spices.

    How can this chutney powder be used?

    Flaxseed chutney powder   makes a good accompaniment with chapati, idli, dosa, rice or curd rice. It is a life saviour on busy days or when you are bored to cook an elaborate meal.

    How long can it be stored?

    Agase pudi  stays good for more than two months, make sure the container is dry.

    flaxseed chutney powder

    Let’s get to the recipe of Flax Seed Chutney Powder

    Ingredients:            Measurement used : 1cup =250 ml

    • 1 cup flax seed
    • 2 tablespoon bengal gram
    • 2 tablespoon urad dal
    • 1 teaspoon coriander seed
    • 1/2 teaspoon cumin
    • 1/2 cup desiccated coconut
    • 15- 20 dry red chilli
    • a few curry leaves
    • a small piece of tamarind
    • a small piece jaggery
    • salt
    • 1 + 2 teaspoon oil
    • a pinch of turmeric powder
    • asafoetida

    Method:

    1. Dry roast the flax seeds until they splutter and you get a nutty aroma.
    2. Dry roast the desiccated coconut and curry leaves.
    3. Dry roast the lentils ,coriander seed  and cumin  separately.
    4. Put a spoon of oil in the pan and roast the red chilly.
    5. Once the ingredients are cool, grind them in a mixer jar. Add salt, jaggery and tamarind to it.
    6. Heat oil in a pan and make the seasoning. Add turmeric powder and asafoetida to it, put the ground powder and turn off the stove. Mix well. Store in a dry jar.

    Some other kind of condiments that I have on blog : curry leaf powder powder, garlic chutney powder, raw mango chutney, gongura chutney

    Print Recipe

    flaxseed chutney powder
    Evergreendishesdev

    Flaxseed Chutney Powder

    Flaxseed Chutney Powder is tasty and versatile to use. As it is packed with nutrients, this a good way to incorporate in our diet.
    Print Recipe Pin Recipe
    Course: condiments
    Cuisine: karnataka
    Ingredients Equipment Method

    Ingredients
      

    • 1 cup flax seed
    • 2 tablespoon bengal gram
    • 2 tablespoon urad dal
    • 1 teaspoon coriander seed
    • 1/2 teaspoon cumin
    • 1/2 cup desiccated coconut
    • 15- 20 dry red chilli
    • a few curry leaves
    • a small piece of tamarind
    • a small piece jaggery
    • salt
    • 1 + 2 teaspoon oil
    • a pinch of turmeric powder
    • asafoetida

    Equipment

    • 1 pan
    • 1 ladle
    • 1 large bowl
    • 1 large plate
    • 1 cup
    • 1 tablespoon
    • 1 teaspoon

    Method
     

    1. Dry roast the flax seeds until they splutter and you get a nutty aroma.
    2. Dry roast the desiccated coconut and curry leaves.
    3. Dry roast the lentils ,coriander seed  and cumin  separately.
    4. Put a spoon of oil in the pan and roast the red chilly.
    5. Once the ingredients are cool, grind them in a mixer jar. Add salt, jaggery and tamarind to it.
    6. Heat oil in a pan and make the seasoning. Add turmeric powder and asafoetida to it, put the ground powder and turn off the stove. Mix well. Store in a dry jar.

    About the event :

    Sending this to Fooodies_Redoing Old Post No128 a fortnightly event. We are a group of bloggers, work on  an old post either by changing the picture, text or both.Here, I have put better pictures.

    Pin it for later :

    flaxseed chutney powder
    flaxseed chutney powder

     

     

     

    If you have liked this post, do leave a comment and share it further.

    If you ever recreate this recipe, take a picture and tag  @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be happy to share your dish with my network.

    Follow evergreendishes on other social media, let’s be connected.

  • Kul Kul / Goan Christmas Sweet

    Kul Kul / Goan Christmas Sweet

    Kul Kul is a traditional Indian sweet prepared during Christmas. It is crunchy and makes a good snack to store at home. 

    Christmas is here and time to rejoice. There’s a song and joy everywhere, elaborate preparations are being made and the internet is flooded with cake recipes. Oh! so many I am seeing each day, there is really no dearth for tasty dishes isn’t it? It’s been sometime I posted anything related to Christmas after the cookie recipe, so here I am with a tasty Goan sweet

    I have seen many of friends make elaborate dishes, such beautiful flower shaped sweets, cakes and cookies. Today, I have Kul Kul or Kal Kal as it is called. 

    Kul kul is a sweet from Goan cuisine. It is an Indian sweet made during Christmas.  Coconut milk or milk is often used to mix the dough. But, I have used water here. A few tips, before I proceed to the recipe.

    • Mix the ghee well with the flour. Rub it well numerous times before you add other ingredients.
    • Add water little at a time, you need a stiff dough.
    • A little oil may be applied on the dough and then kept covered aside.
    • Making of kul kul needs time and patience.

    Lets start making Kul Kul

    Ingredients: Measurement used: 1 cup =250 ml

    • 1.25 cup All Purpose Flour
    • 4 tablespoon ghee
    • 1/4 cup semolina
    • 1/4 cup castor sugar
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt 
    • water
    • oil for frying

    Method:

    •  

    kulkul
    kulkul
    • Take all purpose flour in a bowl, add ghee to it and mix it well with fingers, for three to four minutes.
    • Add sugar, salt and semolina to it. Again mix it.
    • Add a little water and knead to a stiff dough.
    • Cover and keep it aside for ten minutes.
    • You need a fork to give shape to kul kul. Take a marble size ball, press it on the fork and roll it into the shape of a cone. Seal the back end. Keep it on a plate and cover with a thin cloth, repeat for the rest of the dough.
    • Heat oil in a pan, add a batch of kul kul to deep fry, once they are golden in colour remove on an absorbent paper.
    • Repeat for the rest of the dough.
    • Store in an air tight container.  
    kul kul
    kul / kal kal is a traditional Indian sweet prepared during Christmas.
    kul kul

    A few other Christmas treats :Corn Capsicum Pizza Chocolate Cake with Ganache Mocha Cookies, 

    kul kul
    Evergreendishesdev

    Kul Kul / Goan Christmas Sweet

    5 from 5 votes
    Kul Kul is an Indian sweet made during Christmas. The making of kul kul is an art and fun activity.
    Print Recipe Pin Recipe
    Course: Snack
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 1.25 cup All purpose flour 1 cup =250 ml
    • 4 tablespoon ghee
    • 1/4 cup castor sugar
    • 1/4 cup semolina
    • 1/2 teaspoon baking powder
    • salt
    • water
    • oil for frying

    Method
     

    1. Take the flour in a bowl, add ghee and mix it well. 
    2. Add sugar, semolina, baking powder and salt. Mix again. 
    3. Add little water at a time and knead to a stiff dough. 
    4. Cover with a thin cloth and keep it aside for 10 minutes.
    5. Take a small ball of the dough, press it on the back of the fork and then roll it into a curl. Seal the edges. Keep it aside on a plate. Make a few more kul kul. 
    6. Heat oil in a pan, add the shaped kul kul and deep fry until golden in colour.
    7. Repeat the same steps for the rest of the dough. 
    8. Store kul kul in an air tight container.
    kul kul / kal kal iis a sweet prepared during Christmas in India. It is crunchy and tasty.
    kul kul / kal kal

    May the festive season bring immense joy and happiness. Wishing one and all a MERRY CHRISTMAS AND A VERY HAPPY NEW YEAR !

    May 2019 be a year of fun, enjoyment and most of all a hard working year for you all ! Be tuned for more recipes in the new year.

    Follow evergreendishes on Facebook, Twitter, Instagram and Pinterest

    If you ever recreate this dish, tag @foodiejayashree on instagram.

    Pin it for later : 

    kul kul
    goan christmas sweet
  • Salted Cashew nut in microwave/ Masala Kaju

    Salted Cashew nut in microwave/ Masala Kaju

    Salted cashew nuts / Masala Kaju as we Indians commonly name it, make a great appetiser. It is ideal to binge during mid-day or serve as a snack to guests with tea. These are made in microwave and are ready in fifteen minutes.

    Microwave oven is ideal to toss the nuts, they are evenly made, lesser  time is  needed,  little oil is used.  Most of all I find it a good experience in using it. 

    Recently, I tried making stuffed tomato and it came out good. Other microwave recipes that I have on blog is Stuffed Capsicum 

    Let’s get making Salted Cashew nuts in Microwave / Masala Kaju

    Ingredients:

    •  1 cup cashew nut                      (Measurement : 1 cup = 250 ml)
    • 1 teaspoon ghee
    • 1/2 teaspoon chilli powder
    • 1/4 teaspoon chaat masala
    • salt to taste

    Method:

    • Take a microwave safe bowl, a flat bowl is preferred as it helps in even heating. Put the cashew nuts in it and microwave on medium power for 5 minutes. Check and if it needs to be roasted, reduce the temperature and keep again for 3 minutes. Initially, I kept at 600 power and then at 300 power. 
    • Once, they are golden in colour, remove in a plate, add ghee and put the roasted cashew, microwave for 30 seconds, add salt, chilli powder and chaat masala, mix and again microwave for 30 seconds. Salted Cashew nuts aka Masala Kaju is ready to serve ! 

    Different options :

    • use only salt
    • use salt and pepper
    • use salt, cumin powder, chilly powder and chaat masala 

    To make Salted Cashew nuts / Masala Kaju in Pan:

    Ingredients:

    • 1 cup cashew nuts
    • 3 tablespoon ghee
    • 1 teaspoon chilly powder
    • 1/2 teaspoon chaat masala
    • a few curry leaves
    • a pinch of asafoetida
    • salt to taste

    Method: 

    • Take ghee in a pan, fry the curry leaves until crisp and put them aside.
    • In the same ghee, roast the cashew nuts until golden in colour. Put them in a plate.
    • In a bowl, mix the roasted cashew along with curry leaves and all spice powders.

    Isn’t this an easy one? If you ever try this recipe, take a picture and tag me @foodiejayashree on Instagram 

    I love using Catch spice powders, they come in handy sprinklers and are good in taste.

     

    salted cashew nut / masala kaju
    Evergreendishesdev

    Salted Cashew Nut in Microwave / Masala Kaju

    Salted cashew nut make a good snack to binge in the evenings. They are roasted in the microwave and can be made quickly.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Servings: 4 people
    Course: Appetizer, dry snack
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup cashew nut
    • 1 teaspoon ghee (clarified butter)
    • 1/2 teaspoon chilly powder
    • 1/4 teaspoon chaat masala
    • salt to taste

    Method
     

    1. Take a flat microwave safe bowl, put the cashew nuts in it. Spread them evenly and microwave on medium power for five minutes. Check, toss, reduce the temperature and microwave for three more minutes. I put them at 600 power for five minutes, checking every minute and again put at 300 power for 3 minutes. 
    2. Once they are golden in colour, remove in a plate, add ghee, put the cashew nuts and switch on the power for 30 seconds. Sprinkle salt, chilly powder and chaat masala, mix and heat it for 30 seconds again.

    Notes

    • Use microwave safe glass bowls for cooking.
    • Time may vary for each model, check when they are done, you get a good aroma and they are golden in colour.

    I am sending this post to Nuts theme at Healthy Wellthy Cuisine #NuttyNutatHW. Other recipes by co-bloggers Shahi Mewa Korma Nutty Frutti Cookies Dates Truffles with Oats Pavlova Parfait with Nuts Zarda Pulao Monaco Mango Bites Badam Puri Fruit and Nuts Granola ,Shahi Mewa Korma, 

    Pin Salted Cashewnut for later: 

    Salty Cashew nuts
    Salty Cashew nuts

     

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