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  • Ambua mango dish/ Himachal cuisine

    Ambua mango dish/ Himachal cuisine

    It’s the season of mangoes and here is another  tasty dish,  Ambua. It is a delicious sweet and sour dish from the Kangra district of Himachal Pradesh. It pairs well with hot steamed rice.

    It’s that time of the month when we learn and enjoy cooking a new dish from regional cuisine. Shhhhh Cooking Secretly Challenge group has reached the beautiful land of Himachal Pradesh now. Like any other state, they have a simple meal of lentils, vegetable, flat bread  and rice on a daily basis. The food is similar to the other states of North India but here, non -vegetarian food is preferred. Thick and rich gravy with aromatic spices is used in abundance as the base of many dishes. Some of the specialities of Himachal include Manee, Madira, Pateer, Chouck, Bhagjery and chutney of til.

    My partner for this month is Mayuri Patel of mayuris-jkoni.com, she is an enthusiastic person who loves to try new dishes. She has a wide range of food delicacies and bakes from India and Kenya. Do check her blog.  The two secret ingredients given to me where mango and ginger, thankyou Mayuri, thoroughly enjoyed making this dish.

    Ambua is a delicious sweet and sour dish from the Kangra district of Himachal Pradesh. We really enjoyed this dish. I checked in through various recipes, but no ginger was used. I have used ginger here, thus using it is optional.

    ambua mango cuisine/ himachal cuisine
    ambua mango dish / himachal cuisine

    Ambua

    Ingredients:

    • 3 mangoes
    • 1 tablespoon arhar dal
    • asafoetida
    • 1/2 teaspoon chilly powder
    • 1/2 teaspoon mustard seeds
    • 1/2 teaspoon turmeric powder
    • 1/4 teaspoon methi
    • 1 inch ginger grated (optional)
    • 3 cloves garlic
    • 1 small onion
    • 1 tablespoon mustard oil

    Method:

    1. Peel mangoes and pressure cook with dal along with a glass of water.
    2. Allow to cool and squeeze the pulp.
    3. Heat oil in a pan, add mustard seeds, as it splutters, put asafoetida and methi, after a few seconds add ginger and  garlic. Saute and then put the onion pieces. Let cook for sometime until it is pink and translucent.
    4. Add the mixture of mango pulp and dal to it. Put salt. Let cook for 15 minutes.
    5. Serve hot with rice or any flatbread.
    ambua mango dish / himachal cuisine
    ambua mango dish/ himachal cuisine

    Evergreendishesdev

    Ambua

    Ambua is a sweet and sour dish from Himachal Pradesh. It tastes good with hot steamed rice. 
    Print Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings: 2 people
    Course: lunch ideas, Main Course, Side Dish
    Cuisine: Himachal Pradesh, Indian, summer treats, Vegan,
    Ingredients Method

    Ingredients
      

    • 3 mango sweet and sour
    • 1 tablespoon arhar dal
    • 1 small onion cut finely
    • 1 tablespoon mustard oil
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 2 cloves garlic
    • 1 inch ginger
    • 1/2 teaspoon chilly powder
    • 1/2 teaspoon fenugreek (methi seeds)

    Method
     

    1. Wash and peel the skin of mango. Put it in a bowl along with arhar dal. Add one cup water and cook it in the pressure cooker.
    2. Once the pressure releases, let cool, mash the mangoes and extract the pulp. 
    3. Take oil in a pan. Make the seasoning, add the mustard seeds, as it crackles put asafoetida and turmeric powder. Next, put the methi seeds and then throw in the ginger and garlic. Saute for a few seconds. 
    4. Add the mashed mixture to it. Put salt and simmer for fifteen minutes.
    5. Serve hot with rice or chapati.

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  • Guest Post Series- Sparkling Blueberry Lemonade

    Guest Post Series- Sparkling Blueberry Lemonade

    Sparkling Blueberry Lemonade is a refreshing drink to beat the heat. It is the second guest post that I am putting on my blog.
    Continuing with my guest post series, today I have Seema Doraiswamy Sriram of www.mildlyindian.com She is a good friend  and an avid  blogger. Welcome Seema to my little space, so glad to have you here. She has a blueberry lemonade from here repertoire, sounds so good, isn’t it ?

    (more…)

  • How to make tasty green chutney

    How to make tasty green chutney

    Green chutney is one of the essential accompaniments with any evening snack. It is spicy, tasty and versatile in its use.

    Green chutney is perfect match for sandwich. It goes well with any paratha.  It makes a perfect accompaniment   with snacks such as  samosa, cutlets, kachori etc. It is quintessential for chats as bhelpuri and sevpuri. (more…)

  • Ragi Thalipeeth / how to make ragi thalipeeth

    Ragi Thalipeeth | Finger Millet Flatbread |  South Indian Recipes | Healthy Breakfast Recipes | Lunch ideas

    Ragi thalipeeth is a tasty and healthy alternative to the usual one. It is vegan and gluten free. It is ideal for weight watchers and people suffering with diabetes.

    Today, everyone is aware of the importance good health and all seem to be conscious of the food that they consume. Millets play an important role as they are low in calories and power packed, helping one to sustain energy for a long time.

    Fingermillet or Ragi is a rich source of proteins and minerals. It contains important amino acids, high amount of calcium and potassium.  It is low in fat and gluten free. It has cooling properties and ideal for summer.

    Ragi mudde is the daily meal of many people in Karnataka. There are many ways in which we can include this super food in our diet. Here is the Ragi Idli that I posted earlier. Today, I am bringing to you,  thalipeeth using ragi flour.

    Thalipeeth is an Indian flat bread made using flour and pressed usually on sheet using hand. It is tasty like a pancake and can be served for breakfast, lunch or dinner.

    Ragi Thalipeeth/ Finger Millet Flatbread

    Ingredients:

    • 1 cup ragi flour
    • 1 cup rice flour
    • 1/2 cup fresh coconut
    • 3 green chilly
    • 1 teaspoon cumin
    • 1 teaspoon sesame
    • 1 tablespoon coriander
    • a few curry leaves
    • salt to taste
    • water
    • oil for roasting

    Equipments : wide bowl, skillet, sheets, spatula, plate

    Method: 

    1. Grind coconut, green chilly and cumin together to a paste.
    2. Finely cut the coriander leaves, wash and keep it aside.
    3. Take a bowl, add the flour and salt. Mix it. Put the paste, coriander leaves, curry leaves, sesame and mix it with a little water to form a stiff dough.
    4. Take a rolling sheet and smear some oil over it. Take a ball of the dough and pat into a thin circle. Smear some oil as you do it.
    5. Heat a skillet. Put the rolled thalipeeth onto it. As it gets cooked, you will be able to remove the sheet.
    6. Flip it to the other side.
    7. Once, it is done, remove and serve with coconut chutney.

    Take a tip:

    • Chopped onions may be added.
    • Grated carrot or fenugreek leaves too can be added.
    • Sheets are available in the market, you can use the brown paper too.

    Pin it for later:

    Ragi thalipeeth
    Ragi thalipeeth
    Evergreendishesdev

    Ragi thalipeeth

    Ragi thalipeeth is tasty and healthy alternative to the usual one. It is vegan and gluten free. It is ideal for weight watchers and people with diabetics.
    Print Recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings: 6 pieces
    Course: Breakfast, lunch ideas
    Cuisine: South Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup ragi flour/ finger miller flour 1 cup =250ml
    • 1 cup rice flour
    • 1/2 cup fresh coconut
    • 3 green chilly
    • 1 teaspoon cumin
    • 1 teaspoon sesame
    • 1 tablespoon coriander finely chopped
    • curry leaves
    • salt to taste
    • water for kneading and grinding

    Method
     

    1. Grind coconut, green chilly and cumin to a fine paste.
    2. Take both the flour in a wide bowl, add salt and mix it. 
    3. Add the paste, sesame, coriander leaves, curry leaves and mix to a stiff dough.
    4. Take a sheet, smear some oil, take a ball of the dough and pat it into a thin circle.
    5. Heat a skillet, put the sheet over it, let cook, remove the sheet, flip it to the other side and let cook for sometime.
    6. Serve hot with coconut chutney.

    Notes

    • Finely cut onions may be added.
    • Carrot and fenugreek leaves may be added.
    • Sheets are available in the market. One can also use the brown paper( with plastic finish)

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    If you ever recreate this dish, do link back to this post.  Let the writing be your own, and do tag me @foodiejayashree on Instagram

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    Sending this to Lou Lou Girls, Tickle My Taste Buds Tuesday and also to

    Menu Plan Monday

     

     

  • Guest Post Series – Palak Paneer Wrap

    I am excited and happy as I start my guest post series on Evergreendishes. It’s been on my mind since a long time and did have many requests, but I was never ready then. Today, I have Palak Paneer Wrap by Sasmita. (more…)

  • Aloo Matar / Potato Pea Curry

    Aloo Matar / Potato Pea Curry

    Aloo matar/ potato pea curry  is a classic  North Indian accompaniment. Chunks of boiled potato and green peas are immersed and cooked in a delicious gravy laden with spices, it makes a tasty accompaniment with any Indian flat bread as roti, nan, chapathi or phulka.

    Potato is a versatile vegetable and easy to prepare. It helps to prepare tasty dishes that is loved by all.

    Aloo Matar can be served  during breakfast, lunch or dinner. It is ideal to pack in lunch box too. It is vegan and gluten free.

    My other North Indian curry on the blog

    Restaurant Style Veg Hariyali, Tuvar Lilva Masala Curry, Matar Paneer

    aloo matar potato pea curry
    aloo matar potato pea curry

    Aloo Matar, Potato Pea Curry

    Measurment used : 1 cup =200 ml

    Ingredients:

    • 4 potatoes boiled
    • 1 cup green peas
    • 2 onions
    • 3 tomatoes
    • 1 tablespoon melon seeds
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 1 teaspoon ginger garlic paste
    • 1/2 teaspoon turmeric powder
    • 2 teaspoon coriander powder
    • 3/4 teaspoon garam masala powder
    • 1 teaspoon chilly powder
    • salt to taste
    • 1/4 teaspoon kasuri methi ( dried fenugreek leaves)

    Method:

    1. Blanch the tomatoes.
    2. Soak the melon seeds in water.
    3. Peel the skin and cut into cubes.
    4. Make a puree of the tomatoes.
    5. Make a puree of the soaked melon seeds.
    6. Boil the green peas, if using frozen peas, put them in hot water.
    7. Take oil in a pan, add cumin, as it splutters, add onion to it.
    8. Saute it for sometime.
    9. Add the puree and continue to saute for three minutes. Add turmeric powder, garam masala and coriander powder to it. Let cook for sometime.
    10.  Put the melon paste to it.
    11. Add water accordingly to get the consistency of the gravy.
    12. Peel the skin of potatoes and cut into cubes. Put potato pieces and boiled peas to the gravy.
    13. Crush kasuri methi with fingers and sprinkle over it.
    14. Cook for three minutes.
    15. Serve with hot phulkas.

    Take a tip:

    • Having boiled potatoes in the refrigerator eases quicking.
    • Kasuri methi is readily available in the market. You can make it at home also. Take a bunch of fresh fresh fenugreek leaves, cut the stalk, wash the leaves by rinsing a couple of times in water and put it dry. After sometime, put the fenugreek leaves in a microwave safe bowl and mixcrowave for two or three minutes. Fresh kasuri methi is ready. You can also dry the leaves in sunlight.
    Aloo matar| Potato and peas curry
    Aloo Matar | Potato and peas curry
    Evergreendishesdev

    Aloo Matar Potato Pea Curry

    5 from 2 votes
    Aloo matar is a delicious north indian side dish served with any Indian flat bread as roti, nan or phulka.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings: 4 person
    Course: kids favourite, lunch box, lunch ideas, Main Course
    Cuisine: Indian, north indian
    Ingredients Method Notes

    Ingredients
      

    • 4 potato
    • 1 cup green peas 1 cup =200 ml
    • 2 onion finely cut
    • 3 tomato
    • 1 teaspoon ginger garlic paste
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 3/4 teaspoon garam masala powder
    • 1 teaspoon chilly powder
    • 2 teaspoon coriander powder
    • salt to taste
    • 1/2 teaspoon kasuri methi

    Method
     

    1. Boil potatoes in pressure cooker.
    2. Boil peas separately. If using frozen, do not boil for long. Soak melon seeds in hot water for fifteen minutes. 
    3. Blanch tomatoes and make a puree. Make paste of melon seeds. 
    4. Take oil in a pan, add cumin, as it splutters, put onion in it.  Saute for sometime, until it turns light pink in colour. Add ginger garlic paste and let cook for sometime.
    5. Add tomato puree, let cook for two minutes. Add turmeric powder, garam masala, coriander powder and salt to it. Let cook for sometime, add the melon paste and mix it well. 
    6. Adjust the consistency of the curry. 
    7. Peel the potatoes and cut them into cubes. Throw them into the curry along with green peas. Crush the kasur methi with finger and sprinkle over it.Let cook for sometime.
    8. Serve hot with phulkas.

    Notes

    • Having boiled potatoes eases cooking.

     

    Aloo matar Potato pea curry
    Aloo Matar Potato pea curry

    Pin it for later:

    Aloo Martar
    Aloo matar

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  • Raw Mango Rice / Mavina kayi chitranna

    Raw Mango Rice / Mavina kayi chitranna

    Raw mango rice / mavina kayi chitranna  is a delicious rice preparation from South India. It is known by different names as mavin kayi chitranna in karnataka , mamidkayi pulihora in Andhra pradesh or mangai sadam in Tamil nadu. (more…)

  • Ash gourd Halwa | Kashi Halwa | Dum root Halwa |

    Ash gourd Halwa | Kashi Halwa | Dum root Halwa |

    Ash gourd halwa is a tasty and popular sweet of South India. It is called by different names as Kashi Halwa, Dum root halwa or Budhgumbala kayi halwa. It is rich in taste with added nuts and ghee.

    Indian sweets are of varied kind. Each state has its own exclusive dishes for every festibvbal. Ash gourd halwa is a popular sweet treat from Karnataka.

     

    Ash gourd is a healthy vegetable. It is usually used in sambar, yoghurt based dishes as majjige huli and sometimes in stir fry.  Ash gourd halwa is popular in South India and is pre dominantly made during functions and ceremonies. It is popular by the local names.

    My other halwa recipes: Carrot halwa ABC Halwa Beetroot halwa

    Ash gourd halwa / dum root halwa
    Ash gourd halwa / Dum root halwa
    ash gourd halwa / dum root halwa
    ash gourd halwa / dum root halwa

    Let’s get cooking Ash Gourd Halwa

    Ingredients:

    Measurement : 1 cup =250 ml
    • 2 cup grated ash gourd
    • 1 cup sugar
    • 2 tablespoon ghee
    • 5 almonds
    • 8 cashewnuts
    • 1/4 teaspoon cardamom powder

    Method:

    1. Remove the skin of ash gourd and discard the seeds and pith of it.
    2. Grate it. Do not discard the water.
    3. Take a teaspoon of ghee and roast the cashes, put them aside. Cut the almonds and roast them. Put them along with cashew.
    4. Now, add the grated ash gourd and roast it for four to five minutes.
    5. The raw smell of the vegetable should vanish.
    6. Add sugar and ghee to it and roast it on a low flame for fifteen to twenty minutes.
    7. Finally, add cardamom powder and remove from flame.

    Take a tip:

    • The skin of ash gourd is thick and needs to be removed carefully.
    • Increase the quantity of sugar by quarter cup, if you want it to be more sweet.
    • Raisins may be used.
    making of dum root halwa
    making of dum root halwa

    pictures in sequence are : ash gourd, grated ash gourd, sauting of dry fruits ( three pictures), sauting of ash gourd,  condensed form, adding of sugar, adding of ghee.

    (I missed taking the picture of the halwa in the pan )

    Ash gourd halwa / dum root halwa
    Evergreendishesdev

    Ash gourd halwa / Dum root halwa

    5 from 3 votes
    Ash gourd halwa is one of the finest sweets prepared in South India. It is common during ceremonies.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings: 6
    Course: indian sweets
    Cuisine: Indian, South Indian
    Ingredients Method Notes

    Ingredients
      

    • 2 cup ash gourd grated
    • 1 cup sugar
    • 2 tablespoon ghee
    • 6 almonds
    • 6 cashew
    • 1/4 teaspoon cardamom powder

    Method
     

    1. Remove the skin and pith of the ash gourd. Grate it
    2. Take a thick bottom pan, add a teaspoon of ghee and roast the cashew and almond separately. Add the grated pumpkin and saute it until the raw smell goes and the water is condensed. 
    3. Put the sugar and ghee to it, mix and cook it on a low flame for fifteen to twenty minutes until it is done. 
    4. Add cardamom powder and remove from flame. Serve after sometime. 

    Notes

    • Use fresh and good quality (firm) pumpkin.
    • Removing the skin is not easy, do it cautiously.
    • Adjust sugar accordingly, this isn’t too sweet.
    • You can use raisins, I usually avoid it. 
    ash gourd halwa /dum root halwa
    ash gourd halwa /dum root halwa

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    If you ever prepare this dish, do tag me @foodiejayashree on Instagram, would love to see your creation.

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    Before bidding good bye, here is a tip from me : It is not dieting but eating in moderation is the key to to be healthy.

    HAPPY COOKING …until next time..!!!

  • Huli nuchu | Katambli | Karnataka recipes

    Huli nuchu | Katambli | Karnataka recipes

    Huli nuchu or katambli is a traditional food that is made using broken rice and buttermilk. It is a coolant food for summer from Karnataka.

    Some recipes are  cherished since ages, they have stood the test of time and  are worth mentioning.  May be with time,  life is moving super fast these days, some dishes will be soon forgotten and face a silent death with time. Writing it here, for all the kannadiga fans who love these dishes, Huli nuchu or katambli is one such unique dish, it’s one of the heirloom recipes, passed on through generations.

    It makes a good dish for lunch or breakfast. Huli nuchu is a kannada word, where “huli” means “sour” and ” nuchu ” is the term used for broken rice granules. Thus, the broken rice granules are cooked in sour buttermilk.  With the recipe written down here, I hope many will continue to cook and enjoy this rare dish.

    huli nuchu or katambli
    huli nuchu or katambli

    Broken rice granules are cooked in sour buttermilk with  seasoning and spices, it makes a comfort meal by itself. One can serve it for breakfast or lunch. A simple mango pickle tastes good with it.

    One needs a little prior preparation here. Raw rice needs to be washed and dried on a cloth. It is then coarsely grinded in the mixie. You can make this a day earlier and keep it ready.

    How to make the broken rice:

    It is usually available in the market, but one can make it at home also. Take a cup of rice, wash and soak it for two hours. Later, discard the water put it to dry on a cotton cloth in shade. Once, it is partially dry, grind it coarsely in the mixer.

    Huli Nuchu / Katambli recipe

    Ingredients:

    • 1 cup broken rice
    • 2 cup sour curd
    • 4 cup water
    • 2 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon asafoetida
    • 1 inch ginger cut into small bits
    • 1 teaspoon cumin
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • 4 green chilly
    • a few curry leaves
    • coriander finely chopped
    • salt to taste

    Method:

    • Whisk the curds and keep it aside.
    • Heat oil in a thick bottom pan, it is good to use a pressure cooker if you do not have a thick bottom vessel. Add mustard seeds, as it crackles, put bengal gram and urad dal to it. Add asafoetida, after a few seconds, put the green chilly and curry leaves to it. Mix water to the curds. Pour it into seasoning, add salt.
    • As it boils, mix the broken rice granules (akki tari) slowly to it. Keep stirring, lumps may be formed here.  Let cook on a slow heat for some time. Keep stirring in between.
    • Add fresh coriander to it.
    • Add more water, if the consistency is thick.
    • The rice granules should be soft, once it is done, remove and serve. Mango pickle tastes good with it.

    Take a tip:

    • Sour curds is essential.
    • Adjust chilly as per your needs.
    • Ginger may be grated and put in the seasoning.
    • Do not skip adding ginger, it gives a good taste to thhe dish.
    • It needs time to prepare this dish.
    huli nuchu or katambli
    huli nuchu or katambli
    huli nuchu
    Evergreendishesdev

    Huli nuchu | Katambli | Karnataka recipe

    5 from 8 votes
    Huli nuchu is one of the heirloom recipes that is prepared by me. Broken rice are simmered in buttermilk with a seasoning for a long time, it makes a tasty meal by itslef. 
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 1 hour
    Total Time 1 hour 30 minutes
    Servings: 6 people
    Ingredients Method Notes

    Ingredients
      

    • 1 cup broken rice, akki tari,
    • 2 cup sour yoghurt
    • 3 cup water
    • 2 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • 1 inch ginger
    • 4 green chilly
    • a few curry leaves
    • coriander leaves
    • salt to tatse

    Method
     

    1. Whisk the curds, add water to it and keep it aside. 
    2. Heat oil in a thick bottom pan, add mustard seeds, as it crackles, put asafoetida, bengal gram, urad dal, ginger pieces, green chilly and curry leaves. Let cook for a few seconds. Now, add the buttermilk (curds and water mixed) to it. 
    3. Once it boils, slowly add the broken rice to it, keep stirring in between. Add salt and let cook on a slow flame for half an hour. 
    4. Keep stirring in between. Add water if necessary, the consistency should be moderately thick.
    5. Add fresh chopped coriander to it while cooking. It imparts good smell. 

    Notes

    • To make broken rice, wash the raw rice and put it to dry on a cloth. Later, coarsely grind it. 
    • Curds should be sour.
    • Adjust the consistency of water.
    • Grated ginger can be added.

    Pin it for later :

    huli nuchu
    huli nuchu / katambli

     

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  • Cucumber smoothie | summer treats

    Cucumber smoothie | summer treats

    Cucumber Smoothie is a coolant food for summer.

    I am on the look out for better break fast option these days and by far this has been the tastiest one, Cucumber Smoothie. It’s ideal for summer and hardly takes a couple of minutes to whip it. (more…)