Mathri is a popular Rajasthani snack, that is usually had with a cup or tea or with pickle. It is crispy, flaky, mild spicy and tasty. It’s been one of the favourite at home. Masala mathri is a slightly modified version to the regular one.
Mathri is usually made with all purpose flour. But it can be made healthier by mixing equal quantity of wheat flour along with it, for now I am enjoying this version.
Kadale Kalu Usli / Black Chana Sundal is often made during Ganesh Chaturthi and Naga Chauti. It is usually served during haldi kum kum to married ladies.
Black chana is predominantly used during religious ceremonies. It is usually made as a spicy usal or sundal and served during poojas and ceremonies. Ganesh puja, Naga chauti and during Mangal Gowri puja it is prepared. Today is Naga Chauti and thought I will post the recipe of kadale kalu usli / black chana sundal. It is tasty and can be prepared more often as a snack or accompaniment.
Kala chana is dark brown and smaller in size than yellow chick peas. It needs to be soaked overnight for eight hours.
The Hindu month of Shravan brings in a lot of festivities. Time to worship the Lord and celebrate with family and friends. Much as we try to move from our civilisation, our thoughts will not permit to, we want to continue with the rituals and poojas but we cannot do as much as our parents and grand parents have done. Let’s worship and do in the best possible way. Happy celebrations ahead.
Kadale kalu usli
Kadale Kalu Usli/ Black Chana Sundal
Ingredients:
250 grams black chana
1 tablespoon oil
4 green chilly
1/2 teaspoon mustard seeds
1/4 teaspoon asafoetida
1/4 teaspoon turmeric powder
a few curry leaves
1 bowl fresh coconut
coriander leaves for garnishing
1/2 lemon
Method:
Wash the black chana and soak it overnight.
Next day, drain the water, rinse it and put fresh water to it. Cook it in pressure cooker for three whistles.
Take a pan and make the seasoning. To make the seasoning, put oil. Add mustard seeds, as it crackles, put the green chilly, asafoetida, turmeric powder and curry leaves.
Remove the whistle. Drain the water and put the cooked chick peas.
Add salt and mix well.
Put the grated coconut and heat for sometime.
Garnish with fresh coriander leaves.
Adding of lemon juice is optional.
Take a tip:
Adjust quantity of brown chana as per your need. The quantity given here is big and serves eight people.
Kadale kalu usli
Evergreendishesdev
Kadale kalu usli/ Black chana sundal
Kadale kalu usli is a spicy dish that can be served as a snack or accompaniment. It is prepared during Naga Chauti and Ganesh puja.
Sago idli is an easy to make recipe, ideal to serve for a quick breakfast. It is another kind of breakfast dish that can be made with a little prior preparation.
I am always in search of good and easy recipes and this one is my recent addition. The first time I had Sago Idli was during a function at my cousins place. Since then, I have made it a couple of times. It needs no grinding; thus a boon for us, to prepare something different on daily basis.
Sago pearls is called as sabudaana in Hindi, Bengali, Gujarati, Punjabi and Marathi. It is Sabakki in Kannada, Javvarisi in Tamil, Chavvari in malayalam and Sagubeeyam in Telugu. It is used during fasting in parts of South India and Maharashtra.
Let’s get cooking Sago Idli. The ingredients are mixed and kept to ferment. The next day or after five hours, one needs to make a seasoning and then put it in the idli stand to steam.
Ingredients:
3/4 cup sago pearls
1 cup semolina (idli rawa)
1.5 cup curd
1 cup water
salt to taste
1/4 teaspoon soda
1 teaspoon oil
1/4 teaspoon mustard seeds
asafoetida a pinch
1 teaspoon bengal gram
4 cashew broken
a few curry leaves
Method:
Take sago and semolina in a bowl. Wash it well and drain the water. Put curd and water to it. Mix it well. The consistency should be moderate. Close a lid and keep it in a warm place to ferment overnight or for five hours.
Add salt to the batter.
To make the seasoning: take the oil in a small pan. Add the mustard seeds, as it crackles, put cumin, bengal gram, green chilly pieces, cashew pieces and curry leaves.
Pour it over the batter.
Heat the idli steamer. You may grease the plates, I just wash them and use it.
Add soda to the batter, mix well and put a ladle full in each cavity.
Put it in the steamer and allow to cook on medium flame for fifteen minutes.
Idlis should be well cooked.
Remove the idlis with round edged spoon after sometime.
Serve with chutney, sambar or sago.
Take a tip:
The curds used must be sour.
Small sago pearls are usually used for this. But, I have used the regular ones itself.
idli batter
Mix sago pearls and semolina in curd. Add a little water to get the medium consistency. Set it aside to ferment for a few hours.
seasoning
Heat oil in a small pan. Add mustard seeds, as it crackles put cumin, bengal gram, green chilly, cashew and curry leaves.
put the seasoning
Put salt to the batter and add the prepared seasoning.
and the soda
Lastly, add a little soda and mix it.
batter into the idli moulds
Put the batter in the cavity of the idli moulds.
ready to be steamed
It is ready to be put in the idli maker. Cook it on medium heat for 15 to 20 minutes. The idli should be well cooked from inside also.
Sago idli are ready to serve.
Sago Idli
You can serve with chutney, sambar or sago.
Evergreendishesdev
Sago Idli
Sago idli is another variety of idli that needs no grinding. It is a boon for ladies to prepare idlis easily.
Put sago and semolina in a bowl. Wash it and drain the water.
Put yoghurtand water to it. Mix them together. The consistency should be moderate.
Cover it with a lid and keep it to ferment overnight (atleast five hours)
The next day, add salt to it.
Make seasoning. Take oil, put the mustard seeds, as it crackles, put cumin, bengal gram, green chilly, curry leaves, cashew pieces and asafoetida.
Pour it over the batter.
Heat the idly steamer.
Grease the plates if you wish. I usually wash them and use right away.
Add soda to the batter.Give a stir. Adjust the consistency of batter by adding a little water.
Put a ladle full of batter in each cavity.
Keep it in the idly cooker and steam for twenty minutes on medium flame.
The idly should be well cooked.
Remove them after sometime. Serve with chutney, sambar or sago.
Notes
The sago pearls used for this are the smaller ones, but I did use the regular ones.
Yoghurt should be sour.
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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About the event :
Sending this to Foodies_Redoing Old Post111, a fortnightly event. Here, I have changed the main picture and put pinterest image too. The post was written six years back and it has been edited with a few better pictures.
Roasted paneer slabs/ bread roll in steps. Easy to make snack for evenings. Paneer stuffed bread rolls are roasted on a skillet.
Bread rolls are one of the favourite snacks that has been relished by all. The bread is stuffed with a filling that is prepared, rolled , sealed and deep fried. But here, it is shallow fried, thus a guilt free snack. (more…)
Sesame rice is a flavourful dish which can be prepared during weekends or for a quick lunch. It is ideal during festivities since it has no onion or garlic in it.
The ingredients needed to prepare sesame rice are few and mostly found in all kitchen shelves. Roasting and grinding of ingredients are the only other tasks involved here.
Wash and cook the rice in pressure cooker. The grains of the rice should be separate, add water accordingly.
Once the pressure is released, put the rice in a wide plate.
Roast sesame seeds until light brown in colour. Put it aside.
Put a little oil and roast the urad dal and dry red chillies.
Make separate powder of these.
Take the remaining oil and put mustard seeds, as it crackles throw in the curry leaves and asafoetida. Turn of the flame. Put the rice, powdered spices and salt. Mix them together.
Take ghee in a small pan and roast the cashew nuts. Garnish the rice with it. Sesame rice is ready to serve.
30 Tasty Dal Recipes e-book is now available on Amazon
If you have liked this recipe, do share it with your family and friends.
If you ever make this recipe, do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook
This post is not a food post, but something related with cooking. How about watching some live cooking show, from the comforts of our home, isn’t that fun? Facebook Live is a new feature that has gained immense popularity.
Food Panache is a popular food group on Facebook. It has more than 3,500 active members. They are hosting a Live Event on July 5 by Home Chef Rohini at 12p.m. Do keep yourself free during this hour.
Did you take my e-book, “30 Tasty Dal Recipes“? It’s free until July 5 (Pacific time).
Cooking is easier when you have condiments on the shelf. They act as a substitute or serve as an additional accompaniment. We regularly need these dry chutney powders. I usually have four varieties and one of them is the Curry leaf powder/ karibevina chutney pudi.
Curry leaf is extensively used in south indian cooking. It is mainly used to give a good aroma to the dish. But, do you know that curry leaf is packed with numerous benefits. It has carbohydrates, calcium, iron, and vitamins as Vitamin A, B, C and E.
It helps in controlling anaemia. It prevents diabetes and lowers cholestrol. It aids in digestion.It improves hair growth.
Curry leaf powder can be used with hot steamed rice and a dollop of ghee. It is one of the essential condiments in South Indian homes. It tastes good along with sambar or curd rice.
1 cup urad dal, split black lentils, black gram dal
1 cup dry scrapped coconut
4 cup curry leaves
handful of dry red chilly
1 leaf of tamarind
1/4 teaspoon jaggery (a small piece)
salt to taste
1 teaspoon oil
1/4 teaspoon asafoetida
Procedure:
Wash the curry leaves and roll them in a dry cloth to dry.
Remove the stalk and separate the leaves.
The dry coconut can either be cut into thin slices or grated. I prefer to cut them in thin slices, it is easier to do.
Take a pan and dry roast the urad dal. Put it aside.
Dry roast the curry leaves, it should be crisp.
Dry roast the coconut scrapings.
Roast the red chilly with a little oil.
Put the tamarind in the hot pan and keep it for sometime.
Take a jar, grind coconut and chilly together. Then add the urad dal and curry leaves, give a swirl. Put salt, jaggery and tamarind to it and grind for another minute.
Heat oil in a pan. Add asafoetida to it. Keep it aside. Put the ground mixture and mix well.
A dry powder made from curry leaves and dessicated coconut is a tasty accompaniment with any meal. It has a long shelf life, thus handy to use anytime.
Seperate the stalk and wash the curry leaves, put them in a dry towel and keep it to dry.
Remove the leaves and put them aside. Dry roast in a pan until crisp.
Dry roast the urad dal until light brown in colour.
Dry roast the thin sliced coconut pieces.
Put a little oil and roast the red chilly until crisp. Put the tamarind in the hot kadai and keep it aside.
When cool, grind red chilly and coconut at first. Then add, urad dal and curry leaves to it. Give a swirl, then put salt, tamarind and jaggery into it. Coarsely grind it.
Make seasoning with asafoetida. Put the ground powder to it. Mix well.
Curry leaf powder is ready to serve.
Notes
Let the powder cool before storing.
Use fresh, mildly grown leaves. They have good aroma.
Cornflakes Bhel is a tasty, healthy and easy to make snack at home. Cornflakes bhel is ready in a few minutes if you have the ingredients.
Chaats are always welcome at home. They are cherished and enjoyed by both children. Here is a twist to the usual Bhel Puri made with puffed rice. Cornflakes Bhel is ideal as a quick evening snack.
You can use any plain (unsweetened) cornflakes. I tried used organic ragi flakes and it was awesome. There was hardly any change in taste. A few ingredients on hand and you have just got to mix them in a bowl and enjoy!
It is ideal to store dates chutney in the refrigerator. It is handy to use in these snacks.
Happy to inform you all that my e-book “30 Tasty Dal Recipes” is available on all Amazon websites. Do grab a copy of it. If you get the book, please leave a review later. It encourages me to write more.
cornflakes bhel
Cornflakes Bhel
Ingredients:
1 cup plain corn flakes (unsweetened)
1 big onion, cut into fine pieces
1 tomato, finely cut
1 tablespoon dates chutney
2 teaspoon green chutney
1/2 cup sev
salt to taste
1/2 teaspoon chilly powder
1/2 teaspoon chat masala
1/2 teaspoon pepper powder
Method:
Dry roast the corn flakes on low flame for two minutes. keep it aside.Take a bowl, put the onions, dates chutney and green chutney. Put the spice powders, sev and salt. Give a stir. Now, put the corn flakes. Mix and immediately serve with topping of tomato.
Take a tip:
Chutney recipes were posted earlier. You can prepare them ahead and use them when needed.
Use any kind of plain cornflakes.
Adjust spiciness as per your taste.
You can add a few roasted peanuts.
Cucumber pieces may be added.
You can make it san onion and garrlic.
Evergreendishesdev
Cornflakes Bhel
Cornflakes bhel is a healthy twist to the usual bhel puri. It is tasty and can be made in a jiffy.
Chutney recipes were posted earlier. You can prepare them ahead and use them when needed.
Use any kind of plain cornflakes.
Adjust spiciness as per your taste.
You can add a few roasted peanuts.
Cucumber pieces may be added.
You can make it san onion and garrlic.
Pin Cornflakes Bhel to Healthy Snacks board:
Cornflakes Bhel
If you ever make this recipe, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates and an e-book for free!
Gobi manchurian is a popular Indo-Chinese appetizer. Cauliflower pieces are deep fried and sauted in a mixture of sauces to give a flavoursome dish.
Chinese dishes have gained immense popularity in our country. They are an amalgamation of Chinese flavours to suit the Indian taste buds, now popularly termed as Indo- Chinese. Many dishes are prepared in this cuisine, but, one snack that always stands out is Gobi Manchurian. It is the hot favourite of college students, street food, that is found at all joints.
It is usually served as an appetiser or starter , but can be paired with fried rice or schezwan rice. Different kinds of manchurian are prepared such as baby corn manchurian and mixed vegetable manchurian. But, it is the one made of cauliflower that has gained immense popularity. “Gobi” is the Hindi name for cauliflower. Cauliflower has a pungent odour, but when made into fritters, and drizzled in sauces, it gives a distinctive taste that no other veggie can impart.
Put the cauliflower pieces in hot water for five minutes, put them in a colander and allow to dry for sometime.
Make a paste of the ingredients mentioned.
Make a batter of the ingredients mentioned. The consistency should neither be too thick nor thin.
Heat oil in a pan. Put the florets in the batter. When the oil is heated, slowly, take a floret and put it into the oil. Repeat for a few more. Deep fry by turning with a ladle. Initially, put the flame low, then increase it and again reduce it, once they are done. This way, you are going to get perfect fritters.
Repeat it for all the florets.
Take oil in a pan, add the paste, saute it for a few seconds. Now, add the onions and cook it for two minutes. Put the capsicum and cook for another minute.
Now, add the soya sauce, red chilli sauce, apple cider vinegar and the red chilly paste. Put salt and some water. Allow to cook for sometime.
Let it cool. Put the fried fritters into it and mix well.
Take a tip:
Chilly is actually cut into small pieces and put in restaurants, but I have grinded it.
Evergreendishesdev
Gobi manchurian, recipe in steps
5 from 7 votes
Gobi manchurian is a popular Indo-Chinese dish. Fritters are made using cauliflower and tossed in mixture of different sauces. It makes a perfect appetizer.
Break the florets into small pieces. The size of the floret determines a slightly bigger size of manchurian.
Put them in hot water for five minutes. Then, put it in a colander.Let dry.
Make a batter with ingredients mentioned under “For the batter”. The consistency of the batter should neither be too thick or thin.
Deep fry the fritters, by putting a few at a time.
Make paste of the ingredients mentioned under ‘For the paste”.
Take oil in another pan. Add the paste and saute for sometime. Then, add the onions and shallow fry for two minutes.
Now, add the capsicum and let cook for two minutes. Put salt in it.
Add soya sauce, red chilly sauce, apple cider vinegar. Mix a little water in red chilly powder and put it.
Let cook for some time. Allow to cool.
Put the fried fritters in it. Add pepper powder and mix it.
Gobi manchurian is ready to serve. You can garnish it with spring onions.
Pin it for later:
If you have liked this post, do share it with your family and friends. It’s summer and the best time to make this one, do give a try and share your picture with me by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook
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(Post updated on 25/2/2024 with better pictures !)
Being fit and healthy is essential for all of us. It is only then we can enjoy our life. Little changes in lifestyle goes a long way, one needs to practice it regularly for a few days and soon it becomes a habit.
Sugar is not good for health. It leads to many diseases including rise in cholesterol level. It brings in added calories. Moreover, eating sugar regularly becomes an addiction. It should be avoided by calorie conscious people and those suffering from diabetics. Sviten is a natural sweetener which has zero calories. It is made from the leaf of a plant called Stevia. It is a natural sweetener, which is in use since 200 years. It is thus safe to use by pregnant ladies, sports persons, diet conscious people, children and those suffering from diabetes. (more…)
