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  • Quinoa Kheer Recipe | Quinoa Payasam

    Quinoa Kheer Recipe | Quinoa Payasam

    quinoa kheer | quinoa payasam | quinoa pudding | sweets |

    Quinoa Kheer is a tasty, varied kind, naturally healthy kheer. It is a delicious twist to the usual kheer made with rice or vermicelli.The quinoa consumers are steadily increasing in number. It is one of the preferred choice of food for many people. 

    quinoa kheer
    a bowl of quinoa kheer

    Quinoa is versatile to use. Today, I am sharing a kheer recipe with it. It is nutty, tastes good and ideal to prepare for the festive days.

    A simple and easy recipe which you can make for any occasion. With quinoa gaining popularity,  I wanted to give a try to the favourite Indian sweet payasam with quinoa. Wash the quinoa to remove the saponins and soak it in water for two hours. You can use any variety of quinoa.  In the meantime, boil the milk in a thick bottom pan. Put the saffron strands, it gives a good aroma and color to the kheer. Take the soaked quinoa, put half a cup of water and cook in a pressure cooker for one whistle.

    Grind the dry fruits to a powder. Add the cooked quinoa to the milk along with the dry fruit powder. As it thickens, add sugar and cook for two minutes. Remove and keep aside. Garnish with cardamom powder.

    If you want to add dry fruit pieces, boil the milk until it is reduced to half. Then, roast the dry fruit pieces in ghee and put it in the prepared payasam. You can serve it warm or chilled. 

    The other recipes with quinoa shared earlier are :

    Quinoa Dosa
    Quinoa Dosa
    Quinoa Upma
    quinoa upma

     

    quinoa pongal
    quinoa pongal

     

     

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    quinoa kheer
    Evergreendishesdev

    Quinoa Kheer

    5 from 5 votes
    Quinoa Kheer is a delectable sweet dish made with milk and quinoa.
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    Course: Dessert, milk based sweets
    Ingredients Equipment Method Notes

    Ingredients
      

    • 3/4 litre milk
    • 1/3 cup quinoa
    • 1/2 cup water +extra for soaking
    • 1/2 cup sugar
    • 7 almond
    • 7 cashewnut
    • 2 cardamom
    • a few strands of saffron

    Equipment

    • pan
    • ladle
    • pressure cooker with containers
    • mixer along with small jar

    Method
     

    1. Wash and soak the quinoa for two hours. It should be rinsed well to remove the saponin covering.
    2. Put the milk in a thick bottom pan and boil it for sometime. Put the saffron strands to the milk.
    3. Pressure cook the quinoa with half a cup of water for one whistle.
    4. In the meantime, make a powder of dry fruits along with cardamom.
    5. Once the pressure releases by itself, put the quinoa to the boiled milk and cook it for sometime. Put the dry fruit powder to it.
    6. Once it thickens, add sugar to it and give a stir. Boil for two minutes. Keep it aside. Quinoa kheer is ready to serve.

    Notes

    • You can use any variety of quinoa.
    • It can be served warm or chilled.
    • If you want to add roasted nuts instead of powder, you need to boil the milk until it reduces to half the quantity. 

    If you  make Quinoa Kheer, 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.

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    quinoa kheer
    quinoa kheer
  • Stuffed Dates Recipe | Healthy Dessert

    Stuffed Dates Recipe | Healthy Dessert

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    Stuffed Dates are the new trendy dessert you find at parties or get-together. They are easy to create, look good, healthy to serve  and make a good snack to binge anytime.

    Dates are a good source of nutrition.They are packed with Vitamin A, B1, B2, B3,B5, C, anti-oxidants  and many other nutrients as potassium, calcium, iron, manganese, sodium, zinc. If you are not eating them regularly, make them a part of your diet.

    It helps to fight anemia.. It boosts overall energy of the body. It helps in promoting cardio-vascular health. These are a few benefits of including dates in your diet. 

    Stuffed Dates originated in the Levant region  of Middle East. They are tasty, packed with nutrients, bite sized, can be varied and tasty. They are made in a couple of ways. They are slitted, seed is removed and stuffed with peanut butter, almond butter or cream cheese along with other ingredients.  Here, my version is a little different, it has banana. I have used the ripe banana and desiccated coconut for stuffed dates recipe. The other ingredients are nuts along with cocoa powder which lend a good taste. 

    stuffed dates

    Why should I make stuffed dates ?

    • If you are looking for something creative or different kind of dessert.
    • It is ideal as a party snack.
    • The fillings can be made in different varieties.
    • It is an healthy snack.

    What kind of dates should I use ? 

    You can use any variety of dates. I have used zahidi dates here.

     



     

    Print Recipe
    stuffed dates
    Evergreendishesdev

    Stuffed Dates

    5 from 9 votes
    Stuffed Dates are the new, trendy desserts. They are tasty and ideal to serve as a snack.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Freezing 30 minutes
    Total Time 45 minutes
    Course: Dessert, Snack
    Cuisine: middle east
    Ingredients Method

    Ingredients
      

    • 15 Dates
    • 1 ripe banana
    • 1/4 cup + 2 tablespoon desiccated coconut
    • 4 cashew
    • 10 raisins
    • 1/2 teaspoon cocoa powder

    Method
     

    1. Make an incision and remove the seed from the dates.
    2. In a small bowl, put the banana and mash it with a spoon.
    3. Set aside some desiccated coconut for Add desiccated coconut, cashew pieces, rains and cocoa powder. Mix it well.
    4. Take a small portion of the stuffing and stuff in the dates. Roll it in the grated coconut andd keep it aside.
    5. Repeat the filling and rolling for all the dates.
    6. Freeze them for two hours.
    7. Stuffed Dates is ready to serve.

    About the event :  

    Sending this to “Healthy Desserts” at Shhh Secretly Cooking Challenge. For the monthof October, Rafeeda AR of bigsweettooth suggested us to make a healthy dessert. This meant we could use only natural sweeteners as dates, honey etc. or sugar in a minimal quantity. Rafeeda has made this delightful dry fruit kheer ideal for the festive days. 

    I was paired with Radha Rajagopalan. After pondering for sometime, I decided to make stuffed dates. Radha has used seasonal fruits to make apple date sugar halwa. 

    shhh cooking secretly

    The other dates recipes shared earlier are :

    Dates Burfi
    Dates Burfi
    dates payasam
    Dates Payasam

    If you ever make Stuffed Dates recipe  in your kitchen, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook.  Until next time, Happy Cooking ! Wishing one and all a very happy Deepawali. May the festival of lights bring in joy, peace and prosperity. 

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    stuffed dates
    stuffed dates
  • Paan Laddu | Betel leaf Balls

    Paan Laddu | Betel leaf Balls

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    Paan Laddu is a delectable sweet made with betel leaves along with a few other ingredients.

    Paan Laddu is made of all things good along with betel leaves. The festive season is here and it is customary to keep  betel leaves and arecanut slices  along with fruits as an offering to the Lord.  The  betel leaves may be later used to make this sweet dish.   I have earlier shared a banana betel milkshake using betel leaves. 

    Betel leaves aids in digestion and is usually chewed after meals with a filling of arecanuts and slaked lime. It is called as paan. The paan is made of varied kind  with a filling of any of these substances; saunf, cherries, dates, menthol, sugar, saffron, cardamom etc  

     

    paan laddu

    What goes into Paan laddo ?

    • Condensed milk : Use any brand of  200 grams of condensed milk.
    • Betel leaves : You may use the fresh ones or the used ones for pooja.
    • Desiccated coconut : It is quite common to grate and use the dry copra. However, you may use the store bought coconut shredding.
    • Dates : Taste enhancers
    • Cashewnut : Another ingredient which gives taste to the dish. You may add other nuts.
    • Cardamom powder : Indian sweets seems to be incomplete without it.
    • Ghee : It is used in all sweet dishes

     

    The easy peasy dessert 

    Grind dates and cashew nut pieces together and keep it aside. Wash the betel leaves, pat dry and remove the mid-line. We need to grind the betel leaves and condensed milk together. In a thick bottom pan, add the betel and condensed milk mixture. Keep stirring. Put ghee to it. Once it thickens, put the dates and cashew powder you had prepared. Mix well. Finally, add cardamom powder and switch off the flame. Make small balls and serve. If storing for more than two days, keep it in the refrigerator.

     

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    Evergreendishesdev

    Paan Laddu

    5 from 6 votes
    Paan Laddu is a unique sweet made with betel leaves. It is a good way to make use of the betel leaves after festivities.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings: 12 small balls
    Course: evening snacks
    Cuisine: karnataka
    Ingredients Equipment Method Notes

    Ingredients
      

    • 200 grams condensed milk
    • 7 betel leaves
    • 1/2 cup desiccated coconut
    • 4 dates
    • 4 cashew
    • 1/4 teaspoon cardamom powder
    • 2 teaspoon ghee

    Equipment

    • 4 small bowls
    • 1 thick bottom pan
    • 1 ladle

    Method
     

    1. Grind dates and cashew nut together, keep it aside.
    2. Remove the mid-line of the betel leaf. Grind it along with condensed milk.
    3. In a thick bottom pan, put the betel mixture and desiccated coconut, keepstirring.
    4. add two teaspoon of ghee.
    5. Once it thickens, put the dates mixture along with a little cardamom powder, mix it well and remove from flame.
    6. Make small balls and keep them in an air-tight container.

    Notes

    Keep it in the refrigerator if you are storing for over two days.
    paan laddu
    paan laddu

    If you ever make Kohrabi Stir Fry  in your kitchen, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook.  Until next time, Happy Cooking ! Wishing all a happy festive season. 

  • Kohlrabi Stir Fry | Navilakosu Palya | No Onion Garlic Recipe

    Kohlrabi Stir Fry | Navilakosu Palya | No Onion Garlic Recipe

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    kohlrabi stir fry | navilakosu palya | 

    Kohlrabi stir fry is a simple, tasty, healthy  side dish for daily lunch menu. You can pair it with sambar, rice and a stir fry. It tastes good with chapathi or jowar roti too. It is vegan and a low calorie dish. 

    Some days we avoid using onion and garlic for religious or personal interests. Today’s recipe is a no onion recipe

    Kohlrabi or German Turnip is a cruciferous vegetable and  belongs to the family Brassica Oleracea, same species as cabbage, cauliflower and brussel sprouts. It grows above the ground and looks like a turnip, but it is neither a root vegetable nor belongs to the turnip family. It has long leafy stems as an alien and a round bulb which may be purple, light green or white. The inside is whitish green . The bulb as well as the leaves are used in cooking. It is eaten both in cooked and raw form. Kohlrabi lends a different taste on cooking which is different from cabbage. 

    The stalk is used in salads. The leaves are used in dal and stir fry. The vegetable can be used in different dishes as stir fry, sambar and chutney. 

    Knolkhol is a good source of nutrients as Vitamin C, B6, potassium and magnesium. It is also a good source of anti-oxidants. 

    Kohlrabil is called by different names in different regions. It is Navilkosu in Kannada, Navalkol in Maharashtra, monj hakh in Kashmiri and Su Hao in Bengali. 

    kohlrabi stri fry
    a bowlful of kohlrabi stir fry



    How to use kohlrabi in cooking:

    Wash the vegetable, remove the leaves if any. Here, we are not using the greens in any way. Remove the skin and chop it. The middle portion is hard and discarded. 

     

    What goes in the stir fry ? 

    • Kohlrabi : It is the star ingredient here. You can chop it unevenly as it is usually done or cut into small bits. The way you cut the vegetable alters the taste of the vegetabel.
    • Oil : Any cooking coil may be used. 
    • Seasoning : All the usual ingredients of seasoning are needed. They are mustard seeds, asafoetida, bengal gram, urad dal. 
    • Chilli : For that spicy flavour
    • Fresh coconut : Essential but no compulsion.
    • Ginger : You may add a small piece of grated ginger in the seasoning.
    • Curry leaves : Essential in south indian cooking. It gives a distinctive flavour.
    • Coriander : for garnishing

     

    Making the stir fry : 

    The kohlrabi has a thick outer covering. It needs to be removed slowly. Wash and then peel the skin. Chop it and keep it aside. Make the seasoning and add the chopped vegetable. Sprinkle a little water and put salt. Allow to cook. Once it is tender, add grated coconut and fresh coriander to it.. 


    A few South Indian no onion garlic recipes :

    lemon rasam
    lemon rasam
    instant raw mango pickle
    instant raw mango pickle

     

    cucumber stir fry
    cucumber stir fry
    Print Recipe

    Kohlrabi Stir Fry

    5 from 11 votes
    Kohlrabi stir fry is a simple yet tasty side dish with any meal.
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    Ingredients Equipment Method

    Ingredients
      

    • 2 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • 4 green chilli
    • a few curry leaves
    • 1/2 kilogram kohlrabi
    • salt to taste
    • 1/2 cup fresh coconut

    Equipment

    • 1 pan with lid
    • 1 plate
    • 1 ladle
    • 1 bowl

    Method
     

    1. Wash, peel the skin  and chop the vegetable.
    2. Take oil in a pan. Add mustard seeds, as it crackles, put bengal gram, urad dal, turmeric powder and asafoetida. Now, add green chilli to it along with a few curry leaves.
    3. Put the chopped kohlrabi to it along with a little salt.
    4. Sprinkle a little water to it.
    5. Allow it to cook for sometime. Close a lid, it helps in proper cooking.
    6. Once it is cooked, add grated coconut and fresh coriander to it.
    7. Kohlrabi stir fry is ready to serve.

    About the event : 

          Priya Iyer suggested  “No Onion Garlic Stir Fry or Curry ” at Shhh Secretly Cooking Challenge for the month of September. Priya has prepared a delicious gravy dish Sweet Corn Masala for the theme,  do check it out. 

    Here, we are paired with a parter, exchange two ingredients and the dish is prepared using those ingredients. Later, it is put in the group for guessing. It is a fun way to  engage with like minded individuals. I was paired with Mayuri Patel. She is a versatile cook  whom I have closely seen in my blogging journey. I discussed about my plan to prepare kohlrabi stir fry and she gave me kohlrabi and urad dal as the secret ingredients. Mayuri Patel wanted to make Methi Corn Malai and I suggested jaggery and cumin accordingly. It is something which my children will relish, will be making it soon. 

    kohlrabi stir fry kohlrabi stir fry

    If you ever make Kohrabi Stir Fry  in your kitchen, take a picture and tag @foodiejayashree on Instagram or evergreendishes on Facebook.  Until next time, Happy Cooking ! Be happy and cheerful. 

  • Fresh Fenugreek salad | Hasi menthe kosambri

    Fresh Fenugreek salad | Hasi menthe kosambri

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    Fresh Fenugreek salad is a simple, healthy and tasty salad. It pairs well with jowar roti. It is commonly called as Hasi Menthe Kosambri in Kannada.

    Hasi Menthe is the Kannada word which translates as raw fenugreek leaves and kosambri refers to a salad.

    In North Karnataka, a variety of dishes are served with jowar roti. Chutney, palya, kossambri and not mention the various podis. It is one such food the people of the region enjoy. Menthe kosambri is a simple, rustic yet tasty to the core. Now, one need not wonder if the recipe is of any use. If you do not make jowar roti, you can serve it with chaapthi. The best thing is it can be eaten as a snack too, add a few cherry tomatoes, top with nuts and a salad bowl packed with nutrients is ready.

    I was amazed when I read the numerous benefits of fenugreek leaves. It is rich in nutrients as Folic acid, Vitamin A, B, K and C. It also contains riboflavin and niacin. The fibre helps in flushing out the toxins from the body. It also helps in treating gastritis and indigestion. Fenugreek leaves are one of the richest source of  Vitamin K.  It is heart friendly. It is rich in antioxidants. They help in proper functioning of the kidney. It helps in controlling cholesterol which may result in stroke, high blood pressure and heart failure.

    Ways to serve the salad :

    • It tastes great with millet flat bread. It is quite common to pair it with jowar roti along with a sabzi and chutney.
    • It pairs well with khichdi along with pickle
    • It can also be used as a side dish with any meal.

     

    fresh fenugreek salad
    platter of green salad

    What goes in the salad ?

    • Fenugreek leaves : Use fresh leaves. Use only the leaves, discard the stem. Use whole leaves in salad. Wash them and put them in a colander for sometime. The long fenugreek leaves are ideal for salads.
    • Onion : Chop it finely.
    • Tomato : chop it finely.
    • Cucumber : wash well and cut into bits.
    • Peanuts : Roast and discard the skin. Grind coarsely.
    • Salt : to taste
    • Pepper powder: for that spicy kick
    • lemon juice : to balance all flavours

    How to assemble :

    Put all the ingredients in a bowl and toss them

    You may add cherry tomatoes, grated cheese and a splash of olive oil. Be creative with your choices.

     

    Other  kind of salad recipes :

    kidney bean and corn salad
    kidney bean and corn salad

    watermelon rind salad
    watermelon rind salad

     

    Print Recipe

    fresh fenugreek salad
    Evergreendishesdev

    Fresh Fenugreek Salad

    5 from 8 votes
    Fenugreek leaves salad is a simple, easy to make salad. It tastes good with jowar roti.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Total Time 15 minutes
    Servings: 4 people
    Course: lunch, mid-day snack
    Cuisine: Indian, karnataka
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 cup fenugreek leaves
    • 1 onion
    • 1 cucumber
    • 1 tomato
    • salt
    • pepper powder
    • lemon juice
    • 1 teaspoon roasted peanut coarsely powdered

    Equipment

    • 4 small bowl
    • 1 big bowl
    • 1 serving spoon
    • 1 colander

    Method
     

    1. Wash the greens and keep it aside. Refer tips below on using it.
    2. Cut onion, cucumber and tomato into small pieces.
    3. In a bowl add the ingredients and toss them.
    4. Serve it fresh.

    Notes

    Use fresh fenugreek leaves. Use only the leaves, discard the stems. Whole leaves do not taste bitter, hence whole leaves are used after washing and drying them on a colander.
    Add salt just before serving.
    Do not skip on lemon juice, it lends a good taste to it. 

    About the event :

    Sending this to, ” Greens on My Plate” at Shhh Cooking Secretly. The theme for the month of August was was suggested by Seema Doraiswamy Sriram. Seema has used Asian greens to make a tasty  Gailan Stirfry.

    My partner was Aruna Saras Chandra. As the salad fits the theme, I requested to give the ingreedients accordingly. She suggested pepper and lemon juice. Aruna made Gongura Pachadi with cumin and fenugreek seed, the secret ingredients I had given

    shhh cooking secretly

    About the event :

    An old post was updated with better content. Sending it to Foodies_Redoing Old Post No 142, a fortnightly event. I am joining after a break for sometime.

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    fresh fenugreek salad
    fresh fenugreek salad                                                                                                                                                                              If you ever make Fresh Fenugreek Salad in your kitchen, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free!

     

     

  • Tri-colour stir fry for Independence Day

    Tri-colour stir fry for Independence Day

    Jump to Recipe

    Tricolour Stir Fry is a simple yet tasty accompaniment with chapati or pulka. It is a no onion garlic recipe.

    It’s that time of the year again when we rejoice and our hearts bow down to the warriors of the country. India celebrates the 76th year of Independence. It was after a long struggle India was declared an independent nation, free from the British rule.

    Be proud of your country. It’s the duty of every citizen to safeguard the hard-won freedom.

    I was wondering what I could post for the Independence Day, and soon I decided it would be a simple yet flavoursome dish which can be easily prepared in the busy mornings. It pairs well with chapati or Phulka. It is ideal to pack in the lunch box too.

    Since it is made as an Independence Day Special dish, I have used beans, capsicum and green peas for the green colour. Carrot represents the green colour, and potato represents the white colour. It is a no onion garlic stir fry.

    tri-colour stir fry
    tri-colour stir fry

    I often make mixed vegetable at home. It is one way  assorted  vegetables are served to all members. Here are some of the other recipes shared earlier : Bengali Mixed Vegetable, Rajasthani Vegetable Curry, Kerala Aviyal

    What goes in the tri-colour stir fry?

    The vegetables used for saffron colour is carror. Beans, capsicum and green peas to represent the green colour. Potato, peeled and cut into pieces is used for the white colour. Along with it cashewnut is also used.

    • Beans cut into long strips
    • Carrot : cut into lone inch long strips.
    • Capsicum : cut into long strips.
    • Potato : It is peeled and cut in the similar way.
    • Green peas: I have used the fresh ones
    •  Cashew : Take a handful of cashew and soak them for 15 minutes.
    • Coriander, green chillies, ginger and cumin are made into a paste.
    • Oil : Any neutral cooking oil
    • Asafoetida
    • Turmeric powder
    • Cumin : a pinch for the seasoning
    • Salt to taste
    • Lemon juice to balance the flavours

    The other Independent Day recipes shared earlier are : 

     

    Tri-colour pulav
    Tri-colour pulav

     

    tri-colour idli
    tri-colour idli

    Why should you make Tricolour Stir Fry?

    1. To celebrate national day.
    2. To use the leftover vegetables in the refrigerator.
    3. If your children are fussy eaters, it is a good way to feed varied vegetables.
    4. When you need something different, from the usual cooking.
    5. To add different vegetables in the daily diet.

     

    Print Recipe

    tri-colour stir fry
    Evergreendishesdev

    Tri-colour Stir Fry

    5 from 4 votes
    Tri-colour stir fry is a simple yet tasty stir fry. It pairs with chapathi or phulka.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings: 4 people
    Course: dinner ideas, lunch, Main Course
    Cuisine: Indian
    Ingredients Equipment Method

    Ingredients
      

    • 2 cups beans cut into thin of1 inch long
    • 1.25 cup carrot cut into thin strips of one inch long
    • 1 capsicum
    • 1 potato peeled and cut similarly
    • 1/4 cup green peas
    • 1/4 cup cashew soak for 15 minutes
    To be made into a paste :
    • 1/4 cup coriander
    • 5 green chilli
    • 1/2 inch ginger
    • 1/2 teaspoon cumin
    For seasoning :
    • 2 tablespoon oil
    • 1/4 teaspoon cumin
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    Other ingredients:
    • salt
    • 1/2 lemon

    Equipment

    • 4 4 bowls
    • 2 plates
    • 1 kadai
    • 1 long spoon

    Method
     

    1. Soak cashew for fifteen to twenty minutes. Make a paste of the mentioned ingredients above.
    2. Cut the vegetables and keep them aside. I have cut into one inch long, neither too thick nor thin. The potatoes are peeled here to give the desired white colour.
    3. Take oil in a pan, add cumin. As it sizzles, put beans followed by carrot, potato, capsicum and green peas. Lastly, put the soaked cashew into it. Cover a lid with some water over it, it hastens the cooking process.
    4. Allow them to cook for sometime
    5. Put salt. Add the prepared paste to it. Mix well and remove it after heating it for two minutes on a low flame.
    6. Finally, add lemon juice to it.

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    tri-colour stir fry
    tri-colour stir fry

    Wishing all a very happy Independence Day ! If you ever make Tri-Colour Stir Fry  in your kitchen, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free!

     

  • Olan Recipe | Kerala Sadya Recipe

    Olan Recipe | Kerala Sadya Recipe

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    Olan is a traditional dish from Kerala cuisine. It is a part of the sadya menu. Olan recipe is easy to make and pretty straight forward.

    Onam is celebrated from Aug 20th to 29 th this year. It is an annual harvest festival celebrated throughout India. It is the official festival of Kerala. The whole state is decorated during this  period and many cultural events are held.

    Onam sadya is an elaborate menu prepared as offering on the festive day. It consists of at least 26 dishes. Some of them are ada payasam, thoran,  aviyal, pachadi, inji thayir, rice,  kozambu, pulissery,  olan, paal payasam  and banana chips. are some of the dishes. Olan is prepared using ash gourd, red cow peas and coconut milk. For the uninitiated, ash gourd is also known as white gourd, wax gourd and winter melon. It is native to South Asia. In Kannada, we call it as budhakumbalakayi.

    I have extracted the coconut milk at home, so I could easily make the thick and thin milk. Two cups of fresh grated coconut yielded 200 ml of thick milk and 240 ml of thin milk.

    olan

    What ingredients are used in Olan ?

    • Fresh coconut: We need quite a lot of fresh grated coconut. Kerala recipes call for coconut in most recipes. Coconut milk is extracted by grinding and straining it., The thick and thin milk has to be kept separately. At first the thin milk is added and later the thick milk is added. Do not cook for a long time after adding thick milk.
    •  Ash gourd : Remove the skin and cut it into cubes.
    • Lobia: Soak them overnight
    • Green chilli
    • curry leaves
    • Coconut oil : Coconut oil is the preferred oil in this cuisine.
    • Mustard
    • Asafoetida

     

     

    The other recipes using ash  gourd shared earlier are

     

    dum root halwa
    dum root halwa

    majjige

    Print Recipe

    Kerala Olan

    Olan is a traditional dish from Kerala cuisine. It is a part of the sadya menu. Olan pairs well with hot steamed rice.
    Print Recipe
    Ingredients Method Notes

    Ingredients
      

    • 2 cups of grated coconut
    • 250 grams ash gourd
    • 1/3 cup lobia
    • 2 green chilli
    • curry leaves
    • For the seasoning :
    • 2 teaspoon coconut oil
    • 1/4 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1 green chilli
    • a few curry leaves

    Method
     

    1. Soak the red cow peas overnight.
    2. Put the grated coconut in  a cup of warm water and keep it aside for half an hour.
    3. Grind it and make a puree. Extract the puree. Keep the thick milk aside.
    4. Add half a glass of  water and grind it again. Extract and repeat the process, this is the thin milk. We will be using the thin milk in the beginning.
    5. Peel the ash gourd skin and cut into cubes. Be careful as you remove the hard skin, lest you hurt yourself.
    6. Cook the cow pea for one whistle in the pressure cooker.
    7. In a pan, put the ash gourd pieces, boiled cow pea, thin coconut milk and boil on a medium flame. Add curry leaves and green chilli to it.
    8. Once the ash gourd is tender, add the thick coconut milk to it. Put salt. Cook for a minute and turn off the stove.
    9. Make seasoning with coconut oil and pour it.
    10. Olan is ready to serve.

    Notes

    White cow pea may be used instead of the red one.
    Do not overcook the cow pea or the ash gourd.
    You can use store bought coconut milk.
    Coconut oil is commonly used in the preparation of Kerala dishes. You can use any neutral oil.
    Do not cook for long time after adding the thick coconut milk. 

    About the event :

    Sending this to the Sadya theme at Shhh Secretly Cooking group. The theme was suggested by Priya Vijayakrishnan. She has prepared Vendakkai Pachadi, an  essential of the sadya menu.  It is easy to prepare and makes a good accompaniment.

    I was paired with Seema Doraiswamy of Mildly Indian. Seema gave me green chillies and coconut I have made olan. With the asafoetida and curry leaves I had shared, Seema has made Mambazha Pachadi, a dish made with ripe mango. I have bookmarked her Madhura Curry to make sometime.

    shhh cooking secretly

    Pin it for later :

    kerala olan recipe
    kerala olan recipe

    I hope you liked the Onam Sadya recipe. If you ever make Olan in your kitchen, take a picture and tag @foodiejayashree on Instagram or evergreendishes on Facebook.  Until next time, Happy Cooking ! Be happy and cheerful.

  • Stuffed Brinjal / Enne Badanekayi

    Stuffed Brinjal / Enne Badanekayi

    Jump to Recipe Print Recipe

    Stuffed Brinjal aka Enne Badanekayi is a popular dish from North Karnataka. Small sized brinjals  stuffed with a prepared mixture of coconut and other spices is cooked  to make a delectable accompaniment. It is usually paired with millets flatbread as jowar or bajra.

    Stuffed Brinjal is prepared in various ways. Every region of Karnataka  has its own way of making, a slight variation in the ingredients. Few people add sambar masala to the stuffing while a few others make it sans onion.

    About brinjal :

    Brinjal is a n Indian crop. The scientific name of brinjal is Solanum Melongena. It is also known as egg plant and aubergine. It is a good source of minerals and vitamins.

    Today, I am sharing the recipe which I often make at home.

    Stuffed Brinjal / Enne badanekayi is a popular accompaniment from South India. It pairs well with chapathi or jowar roti.
    Here are a few pointers to remember while cooking the brinjals :
    1. Use small size brinjals.
    2. Once you decide to make it, buy fresh ones and prepare the dish.
    3. Do not add water while cooking. Allow it to cook on a low flame. It is called as Enne Badanekaye in Kannada for a reason, it is stuffed and cooked in oil.
    To all the brinjal 🍆 lovers,

    Ingredients :

    • 1/4 kg brinjal

    For the stuffing :

    • 2 tbsp coconut
    • Coriander leaves
    • 1teaspoon chili powder
    • 1 tablespoon roasted peanut
    • 1 teaspoon cumin
    • 1 teaspoon sesame seed
    • 1 onion
    • salt

    For the seasoning :

    • 3 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder

    Method:

    Grind all the ingredients together for stuffing except onion. Remove it in a bowl.
    Cut onion finely. Mix it in the stuffing.
    Slit the brinjal on top on all the four sides.
    Put the stuffing in it, the remaining can be used fir the gravy later.
    Make seasoning, put the stuffed brinjal in it, cover and let them cook. They should be tender.
    Put the remaining stuffing in it along with some water.
    Let cook for sometime.
    Stuffed Brinjal is ready to serve.
    May be an image of food
    The other variety of dish I often prepare at home is simple yet flavoursome.
    stuffed brinjal

    Evergreendishesdev

    Stuffed Brinjal

    5 from 3 votes
    Stuffed Brinjal is a signature dish of karnataka cuisine. It pairs well with chapathi or jowar roti.
    Print Recipe
    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    Course: lunch
    Cuisine: karnataka
    Ingredients Equipment Method

    Ingredients
      

    • /4 kg brinjal
    • For the stuffing :
    • 2 tbsp coconut
    • Coriander leaves
    • 1 teaspoon chili powder
    • 1 tablespoon roasted peanut
    • 1 teaspoon cumin
    • 1 teaspoon sesame seed
    • 1 onion
    • salt
    • For the seasoning :
    • 3 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder

    Equipment

    • 1 pan
    • 1 spatula
    • 2 bowls
    • 1 tablespoon
    • 1 lid

    Method
     

    1. Grind all the ingredients together for stuffing except onion. Remove it in a bowl.
    2. Cut onion finely. Mix it in the stuffing.
    3. Slit the brinjal on top on all the four sides.
    4. Put the stuffing in it, the remaining can be used fir the gravy later.
    5. Make seasoning, put the stuffed brinjal in it, cover and let them cook. They should be tender.
    6. Put the remaining stuffing in it along with some water.
    7. Let cook for sometime.
    8. Stuffed Brinjal is ready to serve.

    If you ever make Stuffed Brinjal  in your kitchen, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free!

  • Mango Sago Pudding | Tropical dessert

    Mango Sago Pudding | Tropical dessert

    Mango Sago Pudding is a tasty, delectable sweet.  It is a good tropical dessert.  The beginning of the mango season starts usually with aamras and ends with a dessert as days pass by. 

    If you are looking for a good dessert, I suggest you to try this one. It is an easy to make, tasty sweet dish without any added sugar. 

    mango sago pudding
    mango sago pudding

     

    Ingredients :

    • 1 mango
    • 1/2 litre milk
    • 1/3 cup sago pearls
    • 4 cashews
    • 8 raisins
    • 1/4 teaspoon cardamom powder
    • a pinch of saffron

    Method :

    • Soak the sago pearls for an hour.
    • Wash the mango, cut into cubes and make a puree. 
    • Put the milk in a thick bottom pan. Take a tablespoon of milk and soak saffron.
    • Once the milk boils,  put the sago pearls to it and let it cook for a while. The sago pearls turn translucent on proper cooking. 
    • Add cashew pieces and raisins. Put the soaked saffron to it.
    • Let cook for sometime. Switch off the gas, let it cool.
    • Put the mango puree to it. Mix it, chill and serve.

    Take a tip :  

    • Soaking the sago pearls facilitates proper and quick cooking. 
    • You may add a few pieces of mango as topping.
    • Serve chilled.

    Other mango recipes you may like to check out : mango pannacotta, mango sheera, aam ki launji 

    About the event :

    Sending this to the Mango theme at Shhh Secretly Cooking Challenge. The theme was suggested by Anu Kollon of Ente Thattukada and she has made refreshing mango lassi. 

    Here, we are paired as partners and cook after discussing the secret ingredients. 

    I was paired with Sasmita. The secret ingredients given to me were milk and cardamom powder and I have made this dessert. Sasmita made mango chilli mojito with the secret ingredients, chilli and mango given.

    shhh cooking secretly

     

     

    Here is the video you can take a look

    Evergreendishesdev

    Mango Sago Pudding

    Mango Sago Pudding is a delectable sweet treat made with mango and sago pearls. A simple yet satisfying dessert to make during summer.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Soaking time 1 hour
    Servings: 4 small servings
    Course: Dessert
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 mango
    • 1/2 litre milk
    • 1/3 cup sago pearls
    • 4 cashews
    • 8 raisins
    • 1/4 teaspoon cardamom powder
    • a pinch of saffron

    Method
     

    1. Soak the sago pearls for an hour.
    2. Wash the mango, cut into cubes and make a puree.
    3. Put the milk in a thick bottom pan. Take a tablespoon of milk and soak saffron.
    4. Once the milk boils,  put the sago pearls to it and let it cook for a while. The sago pearls turn translucent on proper cooking.
    5. Add cashew pieces and raisins. Put the soaked saffron to it.
    6. Let cook for sometime. Switch off the gas, let it cool.
    7. Put the mango puree to it. Mix it, chill and serve.

    Notes

    • Soaking the sago pearls facilitates proper and quick cooking.
    • You may add a few pieces of mango as topping.
    • Serve chilled.

    Before the mango season ends,  make sure you  store some for  the next two months. Take a good mango, wash and cut into slices. Put it in a freezer friendly container and use it later.

    If you ever make Mango Sago Pudding   in your kitchen, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free! 

    Pin it for later

    mango sago pudding
    mango sago pudding

     

     

  • Green Potato Curry | easy lunch ideas

    Green Potato Curry | easy lunch ideas

    Green Potato  Curry is a tasty, easy to make  accompaniment. It pairs well with chapathi or phulka. It needs a few  ingredients and most of them are available at  home. 

    Potato is versatile to use and saves the day umppteen times. Either, when I am in a hurry or the stock of vegetables is exhausted, the humble potato finds a place in the menu. Thus, I have learnt to create many kinds of dishes with it. I have earlier shared alu matar, alu , methi aloo and dum aloo. 

    Here are a few myths of humble potato debunked : 

    1.Potatoes are  whole lot of fat. The truth is it depends on the way potato is cooked. If potatoes are consumed as finger chips, they contain fat and not good for the overall health. But, a potato by itself is rich in carbohydrates and fiber. 

    2. Potatoes make me fat. No, cook it in the right way, either boil them or saute in a little oil. Consume it in moderation. 

    3. Potatoes are high in calories. This is not true again. An alu partha has more calories than a dry potato sabzi. A bowl of finger chips is also higher in calories than potato wedges made in the air fryer.. Thus, it also depends on the way the food is cooked and served. 

    Green Potato Curry

    Other potato recipes shared earlier are : 

    Why should you make green potato curry ?

    • It is easy to prepare.
    • It makes a good accompaniment for lunch or dinner.
    • It is ideal to pack in the lunch box.
    • Green potato curry is ideal when you need something varied to serve. 
    • I have given a few more options that you can try it.  

    Green Potato Curry Recipe : 

    Ingredients:

    • 1/2 kg potato
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 1/4 teaspoon turmeric powder
    • 1/4 teaspoon asafoetida
    • 1 onion
    • 1/2 cup coriander leaves
    • 5 green chillies
    • 1/2 inch ginger
    • 4 clove garlic
    • 1 clove
    • 1 cardamom
    • 1 clove
    • salt to taste
    • 1 tablespoon roasted gram (putani) powdered

      Method :

    • Boil the potato, you can cook them in the pressure cooker until three whistles. Let the pressure release by itself.
    • Grind coriander leaves, green chilli, ginger, garlic, cloves, cardamom
    • Take oil, add cumin, turmeric powder and asafoetida. Then saute onion. Put the paste,
    • Peel the skin and cut the potato into cubes.
    • Add water to it. Put the potato pieces, let cook for some time. Then add gram dal powder and cook for a minute.

    Take a tip: 

    • The potato are washed and kept in the pressure cooker to cook. If you keep the whole potato, cook it for three whistles. If you are cutting them into half, then switch off the stove at two whistles.The potatoes will turn mushy.
    • Use green chillies accordingly, the chillies used were not spicy. 
    • Use a little  gram flour if you do not have dahlia.
    • For a different version of this sabji, add a few mint leaves along with coriander, green chilli, ginger and garlic. Avpid adding cardamom and clove to it.
    • Making green potato curry is a breeze if you have boiled potato. 

    Recently, I wrote an article on Fenugreek for Ordtist.com. Do check it out. 

    Green Potato Curry

    Green Potato Curry

    5 from 4 votes
    Green potato curry is a tasty and easy to make accompaniment. It is ideal to pack in the lunch box.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 10 minutes
    Total Time 25 minutes
    Course: lunch box, lunch ideas, Main Course
    Cuisine: south india
    Ingredients Method Notes

    Ingredients
      

    • 1/2 kg potato
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 1/4 teaspoon turmeric powder
    • 1/4 teaspoon asafoetida
    • 1 onion
    • 1/2 cup coriander leaves
    • 5 green chillies
    • 1/2 inch ginger
    • 4 clove garlic
    • 1 clove
    • 1 cardamom
    • 1 clove
    • salt to taste
    • 1 tablespoon roasted gram putani powdered

    Method
     

    1. Boil the potato, you can cook them in the pressure cooker until three whistles. Let the pressure release by itself.
    2. Grind coriander leaves, green chilli, ginger, garlic, cloves, cardamom
    3. Take oil, add cumin, turmeric powder and asafoetida. Then saute onion. Put the paste,
    4. Peel the skin and cut the potato into cubes.
    5. Add water to it. Put the potato pieces, let cook for some time. Then add gram dal powder and cook for a minute.

    Notes

    • The potato are washed and kept in the pressure cooker to cook. If you keep the whole potato, cook it for three whistles. If you are cutting them into half, then switch off the stove at two whistles.The potatoes will turn mushy.
    • Use green chillies accordingly, the chillies used were not spicy. 
    • Use a little  gram flour if you do not have dahlia.
    • For a different version of this sabji, add a few mint leaves along with coriander, green chilli, ginger and garlic. Avpid adding cardamom and clove to it.
    • Making green potato curry is a breeze if you have boiled potato. 

    If you ever make Green Potato Curry in your kitchen, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free! Until next time, happy cooking!

    Pn it for later :

    green potato curry
    green potato curry