Hariyanvi mixed dal is a tasty accompaniment with any meal. One can serve it with hot phulkas or parathas. Serve it with hot steamed rice and you have a soul food. (more…)
Komala payasam or orange milk pudding is a delicious milk based dessert ideal for summer. It is usually prepared during festivities in West Bengal.
This kheer is often made in Bengali homes. It was the favourite sweet of Poet Rabindranath Tagore.
The daily cooking trend is largely affected by the season that we are experiencing. It was a delight when I saw this one, I wanted to make something similar but was not sure if something existed or how it would turn, but then Komala Payasa turned out to be a good one.
The first time I saw this on my friends Sasmita’s blog, The First Timer Cook and soon I had replicated it. I was indeed happy to see this one. Sasmita is a wonderful person and a good cook.
Khaja is a traditional sweet dish from the state of Andhra Pradesh. It is layered deep fried sweet discs. It is called by different names as Khaja, Kaja, Tapeshwara Khaja or Madatha Khaja.
It is believed to have originated from the Eastern parts of the former Oudh and the United Provinces of Agra and Oudh. This represents eastern districts of Uttar Pradesh and western districts of Bihar. It is also popular in the neighbouring states of Uttar Pradesh, West Bengal, Orissa and Andhra Pradesh.
Khaja is a layered sweet from all purpose flour, usually filled with a stuffing of dry fruits, deep fried and dunked in sugar syrup. This is offered as prasadam in Jagganath temple at Puri.
I have been making this during festivals and is one of the favourites at home.
Mix rice flour, rub the ghee in it and put the dry fruits to it.
Keep it aside.
To make the sugar syrup:
Mix sugar and water in a thick bottom vessel and cook on a low flame for five to seven minutes. Put the cardamom powder and saffron strands to it, it gives a good aroma.
To make the khajas:
Take a big ball of the dough and roll into a thin sheet.
Spread the prepared filling over it.
Fold it into layers tightly. Cut into discs.
Take each disc and press it lightly or roll with a pin.
Heat oil in a pan, put the discs and deep fry till golden in colour.
Put them in the sugar syrup for two minutes and then remove and keep aside.
Khaja, Tapeshwaram Khaja
Evergreendishesdev
Khaja | Kaja | Tapeshwaram Khaja | Madath Khaja
Khaja is a traditional sweet pastry from the Indian sub-continent. It is a layered deep fried sweet with a filling of nuts that is deep fried.
Use little water and knead the dough. It should be of thick consistency. Cover with a thin cloth and keep it aside.
Mix sugar and water in a thick bottom pan and keep it to boil, put the saffron strands and cardamom powder for a good aroma. Boil it for seven minutes, you should get a string consistency.
Grate the cashew and almonds. Mix the ghee and rice flour together, add the grated nuts to it. This is the filling.
To make khajas: Take a ball of the dough, roll into a thin sheet. Spread the filling over it. Roll it tightly, cut it into discs.
Take each disc, you can either flatten it with your palm or roll it lightly.
Heat oil in a pan. Put a few rolled discs in it and deep fry until golden in colour. Remove them on a tissue paper and repeat the same for all the discs.
Put the fried discs in sugar syrup for two minutes, remove and keep them aside.
Khaja is ready to serve.
Notes
Heat oil in a pan, once it is hot, deep fry on medium heat. Frying on high heat will not cook it properly from inside.
Raw mango salad is a tasty and easy to make snack to binge on.
It’s an unusual weather these days, mornings are yet pleasant, days are warm, by afternoon, the temperature has reached it’s peak. Not to think of the days ahead, when it will be more hot. Trees are full of beauty blossoms. Raw mangoes, watermelon, candies and juices are enjoyable to eat and have these days.
In a bowl, mix the veggies. Put the pepper powder, salt and roasted flax seeds to it. Mix well.
Drizzle olive oil, mix and serve immediately.
Notes
The raw mango should not be sour.
If you ever try this, do let me know how it was. Connect with us on Pinterest and Instagram. Like our Facebook page, we are buzzing with activity there.
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Until next time,
Life is all about the beautiful moments that you create, make it awesome.
Strawberry Lassi is a flavoursome, yoghurt based drink. It is refreshing during summer.
Lassi is an ideal drink for summer. It is a yoghurt based sweetened drink that is chilled and garnished with nuts. Strawberry Lassi is a flavourful summer drink that one can easily make at home.
The temperature is rising each day and thus we need to change our food habits. Fruits and fluids need to be taken in more quantities. Chaas, lassi and lemonades are gulped down easily.
Punjabi Lassi is one classic drink for summer, posted it earlier. Cucumber Lassi is a spicy variety, do give a try.
Hubby bought rose lassi the other day. It was good and soon I was tempted to try making strawberry lassi. It was a refreshing drink which all of us enjoyed.
Strawberry Lassi
Ingredients:
250 ml thick curd
50 ml milk
4 strawberries ( I used large ones)
3 teaspoon sugar
1 teaspoon almond and cashew crushed
a little cardamom powder ( optional)
250 ml cold water
Method:
Wash and cut the strawberries.
Add sugar to it. Blend both together.
Add curd and whisk it again.
Put water and blend once again.
Pour in glasses, top with dry fruit powder and serve.
Take a tip:
Use fresh curds.
Add sugar as per your taste, this measurement gives a not too sweet lassi which we prefer.
Evergreendishesdev
Strawberry Lassi
Strawberry lassi is a flavourful drink ideal for summer.
Matar Paneer is a popular North Indian sabzi prepared in a gravy consistency with cubes of cottage cheese and green peas in it.
The biggest challenge I face is what to cook for the day rather than how to cook it. I don’t like to repeat the same dishes time and again, some dishes are liked by kids and not by us and at other times, I feel I should try something different. Paneer is liked by children, they relish it and today’s dish is the delicious Matar Paneer from the North Indian cuisine, cottage cheese and green peas are dunked in a thick gravy made with tomato and other spices. It is a favourite of one and all. It pairs well with nan, roti, kulcha or even plain paratha.
Cottage cheese is a good source of nutrition for vegetarians, it is rich in protein and one can use it in a wide range of dishes, from starters to rice dishes. The season of green peas is almost over and thus I decided to make this one, which was not prepared since a long time.
During the season, I tend to buy a lot of green peas and freeze them. Thus, fresh peas are available for six months at home. If you do not have fresh peas, one can use frozen peas.
matar paneer
Matar Paneer Recipe :
Ingredients:
1 cup peas
100 grams paneer cubes
2 teaspoon oil + for frying
1 teaspoon coriander seed powder
1/4 teaspoon garam masala powder
1/2 teaspoon chilly powder
salt to taste
To be made into paste 1:
6 cashew soaked in water for half an hour
To be made into paste 2:
1 onion
2 green chilly
1 inch ginger
To be made into puree:
2 tomatoes
Method:
Soak tomatoes in hot water, in another bowl put the cashews.
Grind the ingredients for paste 2.
Grind the ingredients for puree and paste 1 separately.
Boil the peas with a little salt in it.
Take oil in a pan, add the paste 2 and saute it for 5-6 minutes. The raw smell should go and it should be pale brown in colour. Add the puree and continue to saute for 5 more minutes.
In the meanwhile, get the paneer cubes ready. They can be just put like that or deep fried. I deep fried and put them.
Put the cashew paste to the gravy. Mix well and let the flavours blend. Add salt and adjust the consistency of the gravy.
Put the boiled peas and paneer cubes to it. Let cook for 3-4 minutes on a low flame.
Soak the cashew and tomatoes in hot water separately.
Make a paste of ingredients as mentioned above.
Grind the tomatoes and make a puree.
Boil the peas with a little salt.
Take oil in a pan, add the paste 2 and saute it for 5-6 minutes. The raw smell should go and it should be light pink in colour.
Add the tomato puree and let cook for sometime.
Add the turmeric powder, chilly powder, garam masala and salt to it. Mix well. Let the flavours mingle well.
Put the cashew paste to it.
Adjust the consistency of the gravy.
Meanwhile, fry the paneer and keep them ready.
Add peas and paneer cubes to it.
Let cook for sometime.
Serve hot with any Indian flatbread.
Notes
If you are using frozen peas, thaw them.
If using fresh peas, boil them with a little salt.
Use paneer without frying for a healthier version.
I have fried and put them.
About the event :
Sending this to Foodies_Redoing Old Post 96. This is an old post which I have updated with better pictures. It is fortnightly event, we tend to work either on picture, text or video whichever is needed. Here, I have changed onny the picttures.
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matar paneer
If you ever make Matar Paneer recipe, take a picture and share it by tagging @foodiejayashree on Instagram and @evergreendishes on Facebook. Subscribe to get all updates and an e-book for free. Until next time, happy cooking !
Palak Corn is a delicious spinach side dish with corn kernels in it. It pairs well with roti or paratha.
Those who read me regularly know that I love using spinach in my daily cooking. It is versatile, can be used in a wide range of dishes and most of all, everyone likes it at home. Spinach makes a good accompaniment with any Indian flat bread. Corn Palak is one such sabzi that I make sometimes.
Nutrients in Spinach:
Spinach is rich in niacin, zinc, protein, fibre, vitamin A, C,E, K, thiamin, vitamin B6, folate, calcium, iron, magnesium, phosporous, potassium, copper and manganese. It is low in fat and cholestrol. With so much of nutrients and we being vegetarians, I find it good to use this green leaf often.
Over to the recipe of Palak Corn | Spinach Corn Sabzi
palak corn
Ingredients:
2 clusters Spinach
1 bowl corn kernels
To make a paste:
1 onion
1 tomato
2 green chilly
1 inch ginger
8 cloves garlic
8 cashews
1 tablespoon melon seeds
Other ingredients:
2 teaspoon oil
1/4 cup fresh cream ( I used homemade)
1/4 teaspoon turmeric powder
1/2 teaspoon cumin
1/4 teaspoon garam masala powder
1/2 teaspoon chilly powder
Method:
Remove the stalk of spinach leaves, coarsely cut, wash and blanch it. Once it is cool, make a paste of it.
Soak cashew and melon seeds for sometime.
Grind ingredients under “to make a paste”
Thaw the frozen corn and boil with a little salt.
Heat oil in a pan, add cumin and put the paste into it. Put a little turmeric powder to it. Saute for sometime. Add garam masala and the chilly powder.
Once the raw smell is gone, add the spinach puree to it.
Put salt and corn kernels to it.
Let boil for sometime.
Blend the cream well and mix it. Corn Palak is ready to serve.
Serve hot with phulka, roti or naan.
Take a tip: If you are using fresh corn, cook them in the pressure cooker.
Remove the stalk of the spinach leaves, wash and blanch them. When cool grind to a puree.
Thaw the corn kernels. If using, fresh corn, boil them for sometime.
Grind the ingredients under “To be made to a paste”
Heat oil in a pan , add cumin, as it splutters, put the paste to it. Saute for sometime until the raw smell goes. Add turmeric powder, garam masala, chilly powder and salt to it. Mix well and let the flavours imbibe.
Put the corn kernels to it. Let boil for a minute. Add the cream to it, mix and serve with any indian flat bread.
Notes
I have used frozen corn. If using fresh corn, cook them in the pressure cooker with a little salt.
Soak cashew and melon seeds in water for sometime, it eases grinding.
Carrot Halwa made with condensed milk is tasty and easy to make. It reduces the time of cooking, thus a quick dessert can be made.
Holi, the festival of colours is round the corner. It’s one of the important festivals that celebrate the arrival of spring and nurture the spirit of brotherhood. Colours, sweets, snacks and whole lot of good friends to enjoy, what else do you need on this day? Here is Carrot halwa made withcondensed milk for the festival.
Glad to inform that my blog has completed four years. It is indeed a wonderful journey where I have met so many talented people from various countries across the globe. This space has given me the chance to excel in what I like and meet other people in the same field. Thankyou all for the support and encouragement.
Carrot Halwa
Carrot Halwa with Condensed Milk
Ingredients:
1/2 kg carrots
1 tin condensed milk
2 tablespoon ghee
1/4 teaspoon cardamom powder
cashew and almonds
1 teaspoon ghee
Method:
Wash the carrots. Pat dry. Grate them and keep them aside.
Take a thick bottom pan, add the grated carrot and roast it for five to seven minutes.
Put the condensed milk to it and let cook on a low flame. Keep stirring in between.
Once it thickens, remove from flame and add cardamom powder.
Carrot halwa is a popular sweet that is delicious and makes a good festive treat. The sweet prepared with condensed milk is a quicker version and is equally tasty.
Strawberry Jam is tasty and makes a good spread with bread toast. Sharing a strawberry jam recipe which has only three ingredients and no added pectin.
Home made jams are tasty and have no added preservative. With strawberries around, I wanted to make jam since a long time. The time did come at last, last week for my Homemade Strawberry Jam.
My weekly fruits are purchased on Sunday, thus the whole lot of fruits I separate, wash and keep them in the refrigerator. My sonny boy is not here these days and no one really eats this fruit. It is used as topping for desserts, thus I wash, dry and deep freeze them and use accordingly.
Thus, the strawberries used here are frozen ones. I made the pulp, added sugar and kept aside for a couple hours.
Once you bring the strawberries, remove them from the plastic containers, they rot easily. Wash them, remove the stalks, put them in a colander for sometime. Pat dry and keep them in a bowl in the refrigerator. Strawberries are seasonal and available only for two months. To preserve for a longer time, put them in a freezer safe container and store in the deep freezer. Use as required.
Strawberry Jam Recipe
Ingredients:
250 grams strawberry
1 cup sugar (1 cup =125ml)
2 teaspoon lemon juice
Method:
Keep three plates in the freezer.
Wash the jar and allow it to dry. It is essential the jar is clean. You can also sterlize by putting in the hot water.
Make puree of the frozen strawberry, add sugar and keep it aside for 3-4 hours. If you are using fresh strawberry, cut them, add sugar and keep it aside. Make the pulp later.
Put the pulp in a pan and set it to boil. Keep stirring. In ten minutes it will be done. Add the lime juice and give a stir.
To check if it is done, take a plate from the freezer and put a drop on. If it spreads, you need to cook it for some more time.
Make pulp of the strawberry, add sugar and keep it aside for 3-4 hours. If you are using fresh strawberries, cut them, add sugar and keep it aside. Make the pulp later.
Put the pulp in a thick pan and set it to boil. Keep stirring. It should be done in ten minutes. As it is being done, add lime juice to it. To test if it is done, put a drop of the pulp mixture in a plate, if it spreads, cook it for some more time.
Remove and store in the jar.
Strawberries are still available and here is a strawberry pie recipe which I would like to make soon. I am sure children will relish it.
About the event :
An old post got a makeover with addition of more information, editing the pictures and the addition of pintrest pin. Sending it to Foodies_Redoing Old Post 95, a fortnightly event. We are a group of bloggers, work on an old post every fifteen days. With this, I have improvised many of my old posts now.
Pin it for later :
strawberry jam
If you make Strawberry Jam recipe, take a picture and share it by tagging @foodiejayashree on Instagram and @evergreendishes on Facebook. Subscribe to get all updates and an e-book for free. Until next time, happy cooking !
Strawberry Jam Recipe
