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  • How to make drumstick rasam |Nuggekayi saaru

    How to make drumstick rasam |Nuggekayi saaru

    Drum stick rasam is a tasty and lesser known accompaniment served with steamed rice in South India. The taste and smell of drum stick is good and it is spicy, sour and sweet in taste. 

    Benefits of using drum stick:

    I have seen that drumstick is not used in many households, some do not use as per tradition while a few detest it. But drumstick can be used in various ways, it is usually used in sambar. A stir fry made along with tomatoes tastes good. The leaves of drumstick are used in dal and considered healthy.

    Did you know using drumstick has numerous benefits? It regulates blood sugar level and boosts immunity. They are excellent source of Vitamin B. It helps in purifying blood. It also helps in boosying the overall immunity of the system. Thus, regular usage has many benefits.

     

    drumstick rasam
    drumstick rasam

    Rasam is called as Saaru in Karnataka and Chaaru in Andhra Pradesh. Drumstick rasam is more popular as Murungakai Rasam in Tamilnadu and Mulakkada Charu in Andhra Pradesh.  It is a comfort food for South Indians. The scientific name for drumstick is Moringa Oleifera.  It is slender, cylindrical pods popular as moringa,  nuggekayi, murungakkai.

    Are you a rasam lover ? Here are a few rasam recipes which will tantalize your taste buds.

     
    ajwain leaf rasam

    lemon rasam
    lemon rasam

    How to make Drumstick Rasam

    Ingredients:

    • 4 drumsticks
    • 1 small cup tur dal  (1 cup= 50 ml)
    • 2 tomato
    • 2 teaspoon ghee
    • 1/4 teaspoon mustard seeds
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • lemon size ball of tamarind
    • 2 teaspoon rasam powder
    • a small piece jaggery
    • water

    Method: 

    • Soak tamarind in water.
    • Wash tur dal, add water and and some turmeric powder to it. Cook it in the pressure cooker. 
    • Cut the drumstick in five or six pieces, two inch in length. Cook them in a pan with some water. 
    • Cut the tomato into small pieces.
    • Take ghee in a pan, add mustard seed, as it splutters, put asafoetida and turmeric powder, throw in the tomato pieces. Add salt and some water. Let cook.
    • Extract pulp from the soaked tamarind.
    • Stir the tomatoes, add tamarind pulp, jaggery, curry leaves and rasam powder. Let boil. 
    • Take the cooked tur dal, mix it well. It should be well cooked. Put the tur dal to it, cooked drum stick and water. Let it cook on a low flame.
    • Once it boils, garnish with fresh coriander. It is ready to serve.
    Drumstick rasam
    Drumstick rasam
    drumstick rasam

    Drumstick Rasam

    5 from 7 votes
    Print Recipe Pin Recipe
    Course: lunch
    Cuisine: Indian, karnataka
    Ingredients Method

    Ingredients
      

    • 4 drumstick
    • 1 cup tur dal 1 cup =50 ml
    • 2 tomato
    • 2 teaspoon ghee
    • 1/2 teaspoon mustard seed
    • 1/4 teaspoon turmeric powder
    • 1/4 teaspoon asafoetida
    • salt to taste
    • lemon ball size tamarind
    • jaggery a small piece
    • 2 teaspoon rasam powder
    • curry leaves
    • water

    Method
     

    1. Soak the tamarind in water.
    2. Wash the tur dal and cook it in the pressure cooker with a little turmeric powder.
    3. Cut the drum stick into two inch pieces. Cook them in a pan with some water.
    4. Cut the tomato into small pieces.
    5. In a pan, add ghee and make the seasoning. Add mustard seeds, as it splutters, put asafoetida and turmeric powder, throw in the tomato with salt and some water. Let cook.
    6. Extract the pulp from the tamarind.
    7. Once the tomato are cooked, add tamarind pulp, rasam powder and curry leaves to it. Let boil. 
    8. Add cooked tur da and boiled drumstick to it. Put water, letcook on a low flame. 
    9. Once it boils, garnish with coriander leaves. Drumstick rasam is ready to serve.
    Drumstick Rasam / Nuggekayi Saaru
    Drumstick Rasam / Nuggekayi Saru

     

  • Maharashtrian Bharli Bhendi / Stuffed Okra

    Maharashtrian Bharli Bhendi / Stuffed Okra

    Maharashtrian Bharli Bhendi is okra stuffed with spices and cooked. It is tasty and pairs well with chapati or as a side dish with rice and amti..

    Maharashtrian cuisine is spicy, tasty, has a distinctive taste and makes a good meal anytime. It is mostly vegetarian though not restricted, the jowar roti and the chapati are essentials in daily meals. A few dishes  which one can resonate with Maharashtrian cuisine are junka, patal bhaji, bharli baingan and amti. Snacks such as wada pav, surlicha wadi, pav bhaji, kothimbircha wadi, dahi puri, bhel puri to name a few, so tempting isn’t it ?

    The Shhhhh Cooking Secretly Challenge group is now all set to explore the beautiful state of Maharashtra, a cuisine which a foodie cherishes and a blogger love to create the myriad dishes from that state. I was paired with Poonam and she gave me groundnut and jaggery, I prepared Bharli Bhendi, it was tasty and we enjoyed it. Bharli Bhendi is a Marathi word which means  stuffed okra. Poonam writes at www.poonambachhav.com. Do check her blog for a wide range of dishes. She has many dishes from Maharashtrian cuisine. I had given wheat flour and milk and she had prepared the tasty Goad Dashmi.

    If you are following my blog regularly, you know  that we love okra at home. A few more okra recipes are here Okra with tomatoes, Okra Stir Fry, Kurkuri Bhendi,

    Bharli bhendi /stuffed okra
    Bharli bhendi / stuffed okra

    A few tips while making stuffed bhindi :

    1. Choose small size okra.
    2. Lady finger should be tender.
    3. Wash them and pat dry them well.
    4. Increase the quantity of ingredients proportionately if you are using varied measurements.

    Bharli Bhindi Recipe :

    Ingredients:

    • 1/2 kilogram okra
    • 2 tablespoon roasted peanuts
    • 1/2 cup coriander
    • 4 cloves garlic
    • 1 green chilly
    • 1/2 cup fresh coconut
    • 4 teaspoon goda masala
    • 1/2 teaspoon chilli powder
    • 1/2 teaspoon turmeric
    • 1 teaspoon cumin
    • a little jaggery
    • salt

    Method: 

    1. Wash the bhendi and  pat dry.
    2. Make an incision in the centre with a sharp knife.
    3. For the stuffing, grind these together : peanuts, coriander, garlic, green chilly, fresh coconut, goda masala, turmeric powder, jaggery and lemon juice.
    4. Put the stuffing into the slit vegetable, keep the remaining mixture, can be used later.
    5. Heat oil in a pan, add mustard  seeds, turmeric powder and asafoetida, once it splutters, put the stuffed bhendi into it.
    6. Let cook for sometime.
    7. Toss in between, it needs to be well cooked on all sides. Put the remaining mixture into it. Let cook for a few more minutes, remove and serve Bharli Bhendi with any flat bread.

    Bharli bhendi / stuffed okra
    Maharashtrian Bharli bhendi / stuffed okra

    Bharali bhendi
    Evergreendishesdev

    Maharashtrian Bharli Bhendi / Stuffed Okra

    Maharashtrian Bharli Bhendi is stuffed okra stir fry from Maharashtrian cuisine. Fresh coconut is mixed with other ground ingredients and made into a filling. 
    Print Recipe Pin Recipe
    Servings: 4 people
    Course: dry sabzi, lunch ideas, Main Course
    Cuisine: Indian, Maharashtrian
    Ingredients Method Notes

    Ingredients
      

    • 1/2 kilogram bhendi / okra/ lady finger
    • 2 tablespoon roasted peanut
    • 1/2 cup coriander
    • 4 cloves garlic
    • 1 green chilly
    • 1/2 cup fresh coconut
    • 4 teaspoon goda masala
    • 1/2 teaspoon chilli powder
    • 1/2 teaspoon turmeric
    • 1 teaspoon cumin
    • a little jaggery

    Method
     

    1. Wash the bhendi and  pat dry. Make an incision in the centre with a sharp knife.
    2. For the stuffing, grind these together : peanuts, coriander, garlic, green chilly, fresh coconut, goda masala, turmeric powder, jaggery and lemon juice.
    3. Put the stuffing into the slit vegetable, keep the remaining mixture, can be used later.
    4. Heat oil in a pan, add mustard seeds, turmeric powder and asafoetida, once it splutters, put the stuffed bhendi into it. Let cook for sometime.
    5. Toss in between, it needs to be well cooked on all sides. Put the remaining mixture into it. Let cook for a few more minutes, remove and serve Bharli Bhendi with any flat bread. 

    Notes

    • Use tender lady finger for filling. 
    • The grated coconut can be directly mixed with the ground mixture and then filled. But, I did grind it.
    • Sugar can be used instead of jaggery.

     

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  • Grilled Vegetable Sandwich | easy breakfast recipe

    Grilled Vegetable Sandwich | easy breakfast recipe

    Grilled Vegetable Sandwich is tasty and filling. It can be packed in lunch box or served for breakfast. It makes a good choice with a cup of hot tea for evening snack.Sandwich are ideal for breakfast, evening snack or to pack  in a lunch box.

    We often have sandwich for dinner along with soup. Thus, a different filling is what I create. The Open Sandwich is the favourite at home. In the mornings  I usually prefer to make a No Cook Sandwich as I usually have another dish ready. Today, I have Grilled Vegetable Sandwich.

    grilled vegetable sandwich
    grilled vegetable sandwich

    Grilled Vegetable Sandwich Recipe

    Ingredients:

    • 8 slices bread
    • 2 tablespoon butter
    • a little salt
    • 1/4 teaspoon pepper powder
    • 1/2 cup mint chutney (check tips below)
    • 2 cucumber
    • 1 onion
    • 1 tomato
    • 1 capsicum
    • chaat masala
    • cheese

    Method:

    1. Cut the cucumber and tomato  into thin circles.
    2. Cut the onion and capsicum finely.
    3. Mix the butter with salt and pepper powder
    4. Take four slices of bread, apply some butter over it.
    5. Now generously put green chutney on two slices.
    6. Keep a few cucumber pieces along with tomato.
    7. Put some onion and capsicum pieces over it.
    8. Sprinkle some chaat masala and put some cheese over it.
    9. Keep the other two slices of bread (smeared only with buttter) over it.
    10. Grill it in the toaster.
    11. Once it is done, remove and serve hot.
    12. Repeat for the other four slices.

    Take a tip:

    • To make the mint chutney, I used fresh cooconut, mint leaves and green chilly. Saute the green chilly and mint leaves in a little oil. Then grind along with coconut and salt by adding little water. This chutney pairs well with chapati also.
    • Cheese may be avoided.

    grilled vegetable sandwich
    grilled vegetable sandwich

     

    grilled vegetable sandwich
    Evergreendishesdev

    Grilled Vegetable Sandwich

    Grilled Vegetable Sandwich is a  quick and fuss free breakfast or evening snack. You can even pack it in the lunch box. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings: 2 people
    Course: Breakfast, evening snacks
    Cuisine: fusion, Indian
    Ingredients Method Notes

    Ingredients
      

    • 8 slices bread
    • 2 tablespoon butter
    • salt to taste
    • 1/4 teaspoon pepper powder
    • 1/2 cup mint chutney
    • 2 cucumber
    • 1 onion
    • 1 tomato
    • 1 capsicum
    • chaat masala
    • grated cheese

    Method
     

    1. Cut the cucumber and tomato  into thin circles. Cut the onion and capsicum finely.
    2. Mix the butter with salt and pepper.
    3. Take four slices of bread, apply some cheese over it. 
    4. Now, generously put green chutney over it. 
    5. Keep a few slices of cucumber and tomato. 
    6. Put some onion and capsicum pieces over it. 
    7. sprinkle some chat masal and put some grated cheese over it.
    8. Cover them with the other two slices that were smeared with butter.
    9. Grill it in the toaster. 
    10. Once it is done, remove and serve hot. 

    Notes

    • To make the green chutney, I have used mint leaves, fresh coconut, green chilly and salt. Roast the mint leaves and green chilly in little oil. Grind them along with coconut and salt by adding little water.
    • Avoid cheese if you are calorie conscious.

    Grilled vegetable sandwich
    Grilled vegetable sandwich is tasty, filling and easy to prepare. It is ideal to serve for breakfast.

    I am sending this post to Sandwich theme at Healthy Wellthy Cuisine. Here are more sandwich recipe from my team mates.

    If you have liked this post, do share it further and leave a comment. Follow us on Facebook, Twitter, Pinterest and Instagram.If you ever make this recipe, 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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  • Tomato and Garlic Focaccia – Guest Post Series

    Tomato and Garlic Focaccia – Guest Post Series

    Focaccia is a type of Italian flatbread which has the basic ingredients yeast, olive oil, salt and herbs added to the dough. The topping can vary from plain just with herbs and oil to meat. This post is  a part of the guest post series that I run on my blog. (more…)

  • Sprouted Moong Salad

    Sprouted Moong Salad

    Sprouted Moong salad is an easy to make, tasty and healthy snack to serve for people of all age group. It is ideal as a side dish with any meal, pairs well with chapati or phulka too. It is ideal to eat as a snack too.

    sprouted moong salad
    sprouted moong salad

    What are sprouts?

    Sprouts are seeds that have germinated and become tiny plants.

    How to make sprouts ?

    I had written a post earlier, do take a look at it.

    Can it eaten be raw?

    Yes, it can be eaten raw. In fact, we like it that way only. I never boil or steam moong sprouts for salads. They are sweet and easily chewable. But, I make sure I am putting in the fresh ingredients, a few days old, stored in the refrigerator will never taste good. It needs to be cooked. But, there has been a controversy, saying that, raw sprouts may contain harmful bacteria. The reason raw sprouts are risky is because they need to be grown in warm, humid conditions in which harmful bacteria such as E Coli and Salmonella also happen to thrive. There are chances of food poisoning taking place.

    How to prevent food poisoning?

    Store them in refrigerator at temperature below 8 degree Centigrade. Wash hands before using sprouts. Avoid eating sprouts with a strong smell or slimy appearance. If you are buying sprouts from stores, go for chilled ones.

    What are the benefits of using sprouts?

    Sprouts are rich in nutrients and low in calorie. The sprouting process helps to increase protein content. They also contain lower level of antinutrientsm making it easier for your body to absorb all the nutrients they contain. They contain higher amount of insoluble fiber, which eases digestion and may help reduce constipation. The sprouts also help to control the blood sugar level.

    My other salad recipes are : Kidney Bean and Corn Salad, Two Way Crunchy Salad, Watermelon and Cucumber Salad

    Let’s get to Sprouted Moong Salad

    Ingredients:

    • 2 cup moong sprouts
    • 1 cup cucumber
    • 1 capsicum
    • 1 tomato
    • 2 green chilly
    • 1/4 teaspoon chat masala
    • salt to taste
    • 2 teaspoon olive oil
    • 1 tablespoon chopped coriander
    • 1/2 lemon

    Method:

    1. Cut the veggies finely, do not cut the chilly into small pieces, it may be hot.
    2. Take a bowl, add the ingredients, mix. Add lime juice and chopped coriander to it.

    Take a tip:

    • Onion may be added, but we prefer without it.

    This glass bowl from Borosil is ideal for mixing salad or evebn to make puddings. It is made from high quality borosilicate glass, can with stand high temperatures and can be used both in microwave and oven. I love this product which I have since many years.

     

    sprouted moong salad
    Evergreendishesdev

    Sprouted Moong Salad

    Sprouted moong salad makes a good snack to binge in the evenings. It is ideal to serve as a side dish in any menu too. 
    Print Recipe Pin Recipe
    Course: healthy snacks, salads
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 2 cup moong sprouts
    • 1 cup cucumber
    • 1 capsicum
    • 1 tomato
    • 2 green chilly (optional)
    • 1/4 teaspoon chat masala
    • salt to taste
    • 2 teaspoon olive oil
    • 1 tablespoon chopped coriander
    • 1/2 lemon

    Method
     

    1. Cut cucumber, capsicum and tomato into small pieces.
    2. Add the sprouts and all the veggies in a bowl.
    3. Put salt, chat masala, olive oil, give a mix. Finally, add lemon juice to it. 

    Notes

    Onions may be added. 

    Pin it for later :

    sprouted moong salad
    sprouted moong salad

    This is my entry to  My Legume Love affair #122 fondly called as MLLA – an event which celebrates the glory of pulses/ legumes. It was started by Susan of The Well Seasoned Cook of  and been hosting by Lisa of Lisa’s Kitchen. The MLLA #122 is hosted by my friend and co-blogger Renu Agarwal Dongre of  Cook With Renu

    If you ever recreate this salad, do tag @foodiejayashree on Instagram or @evergreendishes on Twitter, I will be happy to see and share your work further.

    Do follow Evergreendishes on Facebook and be the first one to be notified.

    I hope you have got our e-book of handy hints by now !

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  • Vegetable Manchow Soup | veg manchow soup recipe

    Vegetable Manchow Soup | veg manchow soup recipe

    Vegetable Manchow Soup | veg manchow soup recipe Manchow soup is an Indo Chinese dish that is tasty, filling and loaded with veggies and noodles.  It is ideal for cold winter nights.

    With cold wind blowing and most of us falling sick, soups come to the rescue. They are ideal for the season and filling. Moreover, it is loaded with veggies and noodles that taste good .

    I often make this as it has the goodness of both noodles and vegetables. Anything with noodles, is always welcome. Pair it with chinese fried rice and gobi manchurian to have a simple yet comfy chinese meal.

    Other soup recipes on the blog are : Spicy Chipotle Chilli Corn Soup, Healthy Tomato Soup, Sweet Corn Vegetable Soup,

    veg manchow soup
    Veg manchow soup

    Ingredients:

    • 15 beans
    • 1 carrot
    • 1/2 cup shredded cabbage
    • 1 capsicum
    • 1/2 cup spring spring onion
    • 1 onion
    • 2 teaspoon olive oil
    • 1 inch ginger
    • 3 cloves garlic
    • 1 green chilly
    • 2 teaspoon soy sauce
    • 1 teaspoon vinegar
    • 1/2 teaspoon pepper powder
    • 1 tablespoon corn flour
    • 4 cups water
    • salt to taste
    • 1 cup noodles
    • oil for frying

    Method:

    1. Cut the veggies finely. Hold them closely while you chop or better still, put them in a food processor.
    2. Take oil in a pan, add the onions, saute for a second, then add the beans, after sometime put the carrot and cabbage.
    3. Let cook for sometime.
    4. Make a paste of gren chilly, ginger and garlic, put it innthe broth. Saute for sometime.
    5. Put the vinegar and soya sauce to it.
    6. Mix cornflour with little water, make a smooth paste of it. Add it to the broth.
    7. Simmer for sometime.
    8. In the meantime, dry roast the noodles in another pan on a low flame for five to seven minutes. It should be golden in colour. Alternatively, deep fry them.
    9. Once the soup is ready, put it in bowl and top with noodles.

    Take a tip:

    1. Noodles are deep fried in restaurants I have tried to give a healthy touch here.
    2. Noodles may be avoided. Just serve without the topping.
    3. Mushroom may be used.

    vegetable manchow soup

    veg manchow soup
    Evergreendishesdev

    Vegetable Manchow Soup | veg manchow soup recipe

    5 from 1 vote
    Veg Manchow is a flavoursome and filling soup for the winter days. It has the goodness of both veggies and noodles in it. 
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Course: dinner ideas
    Cuisine: Indo-Chinese
    Ingredients Method

    Ingredients
      

    • 15 beans
    • 1 carrot
    • 1/2 cup shredded cabbage
    • 1/2 cup spring onion
    • 1 onion
    • 2 teaspoon olive oil
    • 1 inch ginger
    • 3 cloves garlic
    • 2 teaspoon soy sauce
    • 1 teaspoon vinegar
    • 2 teaspoon corn flour
    • 4 cup water
    • salt
    • 1 cup noodles
    • 1 green chilly
    • 1/2 teaspoon pepper powder
    • oil for frying

    Method
     

    1. Cut the veggies finely. Hold them closely while you chop or better still, put them in a food processor.
    2. Take oil in a pan, add the onions, saute for a second, then add the beans, after sometime put the carrot and cabbage. Let cook for sometime.
    3. Make a paste of green chilly, ginger and garlic, add it. Saute for sometime. Put the vinegar and soya sauce to it.
    4. Mix cornflour with little water, make a smooth paste of it. Add it to the broth.  Sprinkle pepper powder. Simmer for sometime.
    5. In the meantime, dry roast the noodles in another pan on a low flame for five to seven minutes. It should be golden in colour. Alternatively, you can deep fry them. 
    6. Once the soup is ready, put it in bowl and top with noodles.

    This post is part of Healthy Wellthy Cuisine with the theme Soupy Tales. Here are the other recipes by co-bloggers :

    Pin it for later:

    veg manchow soup

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  • Three ingredient cookies | Ghee Cookies

    Three ingredient cookies | Ghee Cookies

    Three ingredient cookies | Ghee Cookies  These cookies are crispy, tasty and melt in the mouth. All ingredients are easily available at home.

    Ghee cookies are crispy, yummy, easy to make. They are  loved by all and ideal to store as snacks for kids. It is eggless and no baking powder is used. (more…)

  • How To Make Perfect Sabudana Khichdi

    How To Make Perfect Sabudana Khichdi

    Jump to Recipe Print Recipe

    Sabudana Khichdi is made from soaked tapoica pearls and tossed in spices, is a favourite of one and all. It is usually made during fasting days. It is tasty and makes a good evening snack. We all love this to the core. It is commonly used as a fasting food during Ekadasi and Navratri.

    Sabudana khichdi, reminds me of so many tales. My mother makes the best kind, it’s so tasty. I make sabudana khichdi quite often, it’s one of the favourite of my children, but somehow never made to the blog, happy I am posting it today.

    About the event :

    The Shhhh Secretly Cooking Challenge group have now reached the heart of the country, a foodies delight, splendid state of Madhya Pradesh. The cuisine of the state is influenced by neighbouring countries and has a love for street food. Thus, a wide range of delectable dishes are famous here from Malpua to Seekh Kabab. I was paired with Sasmita of www.firsttimercook.com She is a good cook and a consistent blogger. I had given milk powder and cashewnut as the secret ingredient,  and Sasmita prepared Mawa Baati.  Cumin and peanut were  the secret ingredients given to me  and I have prepared my favourite Sabudana Khichdi.

    We love sabudana khichdi at home, but somehow, this dish had not made to the blog. Now, I got a chance to put it here. But, I had put sabudana wada before, it is made in appe pan.

    casserole of sabudana khichdi
    sabudana khichdi

    Tips to make a good khichdi:

    Making a good khichdi is an art destined to a few. It is tricky and one gets to know it the hard way. Always use good quality sabudana. I prefer using Varalakshmi brand, it is good and gives me good results each time. Secondly, soaking is done with a little quantity of water,  for ten minutes. After ten minutes, discard the water and keep it aside for four to five hours.. Thirdly, sabudana khichdi needs a little more quantity of oil than other dishes we prepare.

    Steps in making sabudana khichdi:

    Preparing sabudana khichdi, needs a little planning as it needs to be soaked for a few hours.

    • soaking
    • roasting of groundnuts
    • grinding
    • cooking of sabudana

    Read the method given below for proper soaking of sabudana. 

     

    Ingredients:

    • 1/2 kilogram sabudana
    • 2 potato
    • 4 tablespoon roasted peanut powder
    • 8 green chilly (use less if spicy)
    • 1 +1 teaspoon cumin
    • 2 tablespoon ghee
    • 2 tablespoon oil
    • salt to taste
    • 1 lemon

    Method:

    1. Clean the sago pearls, wash them in running water, discard the water to remove all the starch. Put some water, a little above the sago pearls, keep it aside for ten minutes. Then discard the water again (keeping very little) and keep it aside closed for four to six hours. The pearls bloom and are  tender when you hold between fingers.
    2. Roast the peanuts and make a coarse powder.
    3. Grind green chilly and a spoon of cumin in the small jar.
    4. Cut the potato into small thin pieces. Put them in water to avoid discolouration.
    5. Take oil and ghee in a thick pan, add cumin, as it splutters, rinse the potato slices and put it. Let cook for sometime.
    6. In the meantime, add salt, green chilly paste and lime juice to the soaked sabudana. Mix it.
    7. Once the potatoes are cooked and slightly crunchy, add the mixed sabudana to it. Give a stir, let cook on a low flame for sometime.
    8. Garnish with fresh coriander. Fresh grated coconut may be used.

    Take a tip:

    1. Tapioca pearls or sabudana used are not the small, shiny tiny ones. These are white small balls.
    2. Green chilly, adjust as per your need. It also depends on the spice level of the green chilli.
    3. Washing the sabudana, adding water, keeping aside for ten minutes, then discard the water and soaking it  with very little water is an important step here.
    4. The measurements given here are for 1/2 kilogram of dry sabudana. Thus the quantity of prepared dish, it yields is more. Decrease the quantity proportionately as per your need.

    Sabudana Khichdi
    Evergreendishesdev

    Sabudana Khichdi

    Sabudana khichdi is delicious  snack prepared with tapoica pearls, spices are added to it and served usually during fasting days. 
    Print Recipe Pin Recipe
    Prep Time 7 hours
    Cook Time 20 minutes
    Soaking time 6 hours
    Total Time 6 hours 11 minutes
    Servings: 6 people
    Course: Breakfast, evening snacks, fasting recipe
    Cuisine: Indian, Madhya Pradesh
    Ingredients Method Notes

    Ingredients
      

    • 1/2 kilogram sabudana
    • 2 potatoes
    • 2 tablespoon oil
    • 2 tablespoon ghee
    • 1 +1 teaspoon cumin
    • 8 green chilly ( I used less spicy ones)
    • 4 tablespoon peanut powder
    • salt to taste
    • 1 lemon
    • coriander for garnishing
    • fresh coconut (optional)

    Method
     

    1. Clean the sago pearls, wash them in running water, discard the water to remove the starch. Put some water, a little above the sago pearls, keep it aside for ten minutes. Then discard the water (keeping very little) and keep it aside closed for four to six hours. The pearls bloom and are tender to hold between fingers.
       
    2. Roast the peanuts and grind to a coarse powder
    3. Grind green chilly and a spoon of cumin in the small jar.
    4. Cut the potato into small thin pieces. Put them in water to avoid discolouration.
    5. Take oil and ghee in a thick pan, add cumin, as it splutters, rinse the potato slices and put it. Let cook for sometime.
    6. In the meantime, add salt, green chilly paste and lime juice to the soaked sabudana. Mix it.
    7. Once the potatoes are cooked and slightly crunchy, add the mixed sabudana to it. Give a stir, let cook on a low flame for sometime.
    8. Garnish with fresh coriander. Fresh grated coconut may be used.

    Notes

    • Tapioca pearls or sabudana used are not the small, shiny tiny ones. These are white small balls.
    • Green chilly, adjust as per your need. 
    • It is essential for the sabudana to be  soaked and ready before cooking. Washing the sabudana, adding water, keeping aside for ten minutes, then discard the water and soaking it  with very little water is an important step here.
    • The measurements given here are for 1/2 kilogram of dry sabudana. Thus the quantity of prepared dish, it yields is more. Decrease the quantity proportionately as per your need. 

     

     

    Sabudana Khichdi
    Sabudana Khichdi

     

    Sabudana Khichdi
    Sabudana Khichdi

    shhhhh secret cooking challenge
    shhhhh secret cooking challenge

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    casserole of sabudana khichdi
    sabudana khichdi

     

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  • How to make jowar dosa

    How to make jowar dosa

    Jowar dosa | healthy recipe | south indian cooking || breakfast recipe

    Jowar dosa is a healthy twist to the usual one. It is tasty and can be made both crispy and soft. Serve it with chutney and potato sabzi for a good breakfast. Jowar is the Indian name for Sorghum. It is also known as Indian millet, Great millet, Durra and milo. In India, the other names by which it is known are jola, chholam or jonna.

    Dosa is one of the favourites of South Indian. A dosa batter in the refrigerator really saves our day ! It is on the weekly menu, and not to mention the many variety that they prepare. Rice is one of the essential ingredients in it, but now different versions are being made. We are more conscious of what we consume, thus dosa with millets has made their way in most kitchens.

    Jowar dosa is a healthy twist to the regular one and I am loving it. The taste is not similar but I can vouch that there is not much difference too. Infact, we are loving this variety of millets dosa. It is ideal for breakfast, evening snack or dinner. It is vegan and glutenfree.

    What are millets? 

    Millets are coarse grains and a repository of high fibre, protein, mineral and vitamins. They are widely grown as cereal crops for fodder and human food. Some millets are fox tail, sorghum, pearl millet, little millet, proso millet and barnyard millet. 

    Can one make the same quantity of batter as the regular dosa?

    I prefer not to make as the taste varies once the batter gets sour. The regular dosa tastes good.It is better to make these in lesser quantity as for a single use. 

    A few other dosa variety that I often prepare Neer Dosa, Rava Dosa,

    You can pair them with coconut chutney, green chutney or  Red Onion chutney 

    Jowar dosa
    Jowar dosa

    Here whole grains of jowar are used, they need to be soaked for a longer time. It is advisable to soak before you go to bed at night, but the urad dal, soak it for two hours only. Grind them to a batter and allow to ferment. Thus, pre-planning is essential.

    Make a small quantity and preferably finish the batter on the same day. If it remains, finish it the next day, I am doubtful how good it tastes as the usual dosa batter that we use.

    Since millet is used here, unlike the regular dosa, these need to be cooked on both sides.

    Jowar Dosa

    Ingredients:                       

     (Measurement used 1 cup = 150 ml)

    • 1 cup jowar
    • 1 cup rice
    • 1 cup urad dal
    • 1 teaspoon fenugreek
    • water for soaking
    • salt
    • oil for roasting

    Method:

    1. Wash and soak the jowar in water for six to eight hours.
    2. Soak rice separately with methi in it.
    3. Soak urad dal for two hours.
    4. Grind the jowar at first, add rice to it later and let them blend.
    5. After sometime, put urad dal to it. Put some water to the batter if needed. I preferably use the soaked water.
    6. Grind all of them to a smooth batter.
    7. Remove the batter in a wide bowl.
    8. Allow it to ferment for seven to eight hours.
    9. Add salt to the batter, mix it.
    10. Take some batter in another bowl.
    11. Heat a skillet.
    12. Take a spoonful of batter, pour it on the skillet and spread it inside out. A thin crepe can be made.
    13. Drizzle oil, once it roasted, turn it to the other side.
    14. Serve hot with chutney. Potato sabzi too tastes good.
    making of jowar dosa
    making of jowar dosa

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    Jowar dosa
    Jowar dosa

     

    Jowar dosa
    Evergreendishesdev

    Jowar Dosa

    Jowar dosa is tasty and healthy twist to the usual dosa. It can be served for breakfast, lunch, evening snack or dinner. 
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Fermentation time 6 hours
    Total Time 45 minutes
    Servings: 20 dosas
    Course: Breakfast, evening snacks, glutenfree
    Cuisine: karnataka, south india
    Ingredients Method Notes

    Ingredients
      

    • 1 cup jowar 1 cup = 150 ml
    • 1 cup raw rice
    • 1 cup urad dal
    • 1 teaspoon methi
    • water for grinding
    • salt
    • oil for roasting

    Method
     

    1. Wash and soak the jowar in water for eight hours.
    2. Soak rice separately with methi in it.
    3. Soak urad dal for two hours.
    4. While grinding, at first, put only the jowar in the machine. After sometime, put rice. Add some water. Then later, add urad dal. Grind all of them together to a smooth batter. 
    5. Remove the batter in a big bowl, allow to ferment for six to eight hours.
    6. Add salt to it.
    7. Mix the batter and take some in a small bowl. Heat a skillet, pour a ladle full of batter and spread it inside out to a thin crepe. Drizzle some oil.
    8. Allow to cook. Flip it to the other side. After two minutes, remove and serve.

    Notes

    • Make a small quantity of batter and finish it within a day or two. 

    This post is part of the theme #TimeForDoasatHW at Healthy Wellthy Cuisines group. Here are the other dosa varieties by co-bloggers

    If you have liked this post, do share it further.  Do pin it for future reference.

    If you ever make this recipe, do take a picture and tag me @foodiejayashree on Instagram, I will be glad to see your creation.

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  • Homemade Muesli Bars with Zerobeli

    Homemade Muesli Bars with Zerobeli

    Muesli is a healthy snack for breakfast. It is easy to serve and a good option for busy days. Zerobeli Mueseli is tasty, crunchy and filled with nuts in it. I made muesli bars that were tasty and just awesome.  (more…)