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  • Zebra Cake How to make zebra cake

    Zebra Cake How to make zebra cake

    December is the month of holidays and celebrations. I love everything about this month, splendid weather, good food and many holidays. It’s been sometime I have put any cake recipe on the blog. On the occasion of Christmas, I present to you a splendid “Zebra Cake”. It is soft, supple and delicious.

    Zebra Cake has  stripped layer like zebra, thus the name. They are  of  vanilla and chocolate.

     

     

     

    Ingredients:

    • All purpose flour 1 1/2 cup

    • Baking powder 1/2 teaspoon

    • Baking soda 1/2 teaspoon

    • Castor sugar 1 cup

    • Yoghurt (curd) 1/2 cup

    • Oil 1/2 cup

    • Milk 1/2 cup

    • Vanilla essence 1/2 teaspoon

    • Cocoa powder 2  teaspoon

    • Dry fruits 2 tablespoon

    • Tuty fruity 1 tablespoon

    Method :

    1. Take flour, sugar, baking powder and soda  and sieve them together.

    2. Put them in a bowl. Add curd, oil and milk, slowly mix them together to form a smooth batter. No lumps should be formed.

    3. Divide the batter into parts.

    4. To one part, add vanilla essence and dry fruits.

    5. Pre-heat the micro wave.

    6. Grease the tin and pour the batter.

    7. Microwave it for two minutes.

    8. Add cocoa powder to the other part that you had kept aside.

    9. Pour this batter over the half set cake and bake further for three to four minutes.

    10. The fork pricked should come out clean and you get a good aroma also.

    11. Once done, keep it in the micro wave for ten minutes.

    12. Later, remove it and cut into required shapes.

    Evergreendishesdev

    Zebra Cake

    A delicious cake with the goodness of both chocolate and vailla.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings: 6 people
    Course: Dessert
    Calories: 280
    Ingredients Method Notes

    Ingredients
      

    • 1 1/2 cup all purpose flour
    • 1/2 teaspoon soda
    • 1/2 teaspoon baking powder
    • 1 cup castor sugar
    • 1/2 cup yoghurt
    • 1/2 cup oil
    • 1/2 cup milk
    • 2 tablespoon dry fruits
    • 1 tablespoon tuti fruity
    • 1/2 teaspoon vanilla essence
    • 2 teaspoon cocoa powder

    Method
     

    1. Take dry ingredients and sieve them together.
      dry ingredients
    2. Add yoghurt.
      yoghurt
    3. Add oil
      oil
    4. Add milk, mix them to a smooth batter. Divide it into parts.
      milk
    5. Take one part and put vanilla essence and dry fruits to it. In the meanwhile, pre-heat the microwave.
    6. Grease the tin with a little ghee or oil and put the  vanilla batter into it.
    7. Bake it for two minutes.
    8. To the other part, sieve the cocoa powder and mix with it. 
    9. Pour it over the half baked cake.
    10. Again bake it for four to five minutes. To check if it is done, insert a knife and see, it should come out clean. Keep it on the rack for sometime
    11. Later, slowly remove from sides and tilt it to a wide plate.
    12. Cut it to desired shape and serve.

    Notes

    • I have used the microwave + convection mode for baking.
    • Sieving of dry ingredients is essential.
    • Even the cocoa powder has to be sieved.
    • Standing time is important while baking.
     

     

    If you have liked this post, do share it with your family and friends. If you ever make this recipe, do take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook.

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  • Spicy chipotle chili corn soup

    Spicy chipotle chili corn soup

    I love this month, the climate is pleasant and as the year comes to an end, it’s time for some celebrations and parties. Winter calls for hot soups and crispy fries. Continuing with my Mexican Cuisine, today I present to you  Spicy Chipotle Chili Corn Soup. It’s delicious and guilt free. Believe me, I tried to do with less cream and it tastes equally good.

     

    Spicy Chipotle Chili Corn Soup
    Spicy Chipotle Chili Corn Soup
    Spicy Chipotle Chili Corn Soup
    Spicy Chipotle Chili Corn Soup
    I have used SPRIG chipotle adobado sauce. It is awesome in taste, with an earthy and smoky feel ! One can in use it in a wide range of dishes.  You can find this chipotle adobado sauce here
    sprig chipotle adobado
    sprig chipotle adobado

     

    Spicy Chipotle Chili Corn Soup
    Spicy Chipotle Chili Corn Soup

    Do check out my other Mexican dish. You can pair both of these together for dinner.  Spanish Rice is here.

    Spicy Chipotle Chili Corn Soup

    Ingredients :

    • 1 onion
    • 1 tbsp olive oil
    • 1 1/2 cup corn kernels
    • 3 cloves garlic
    • 1 tsp Sprig Chipotle Adobado Sauce
    • 1/2 tsp chilli flakes
    • 1/4 tsp pepper powder
    • 1 red bell pepper
    • 2 tbsp fresh cream
    • 4 cups stock
    • salt to taste

    Method:

    1. Roast the pepper and keep it aside to cool.
    2. When it is cool, blend it with cream and keep aside.
    3. Take olive oil in a pan. Add onions and saute for 3 to 4 minutes
    4. Add garlic, chilli flakes and chipotle adobado sauce to it.Now, add the corn kernels to it. Saute for two minutes.
    5. Add pepper powder, salt  and stock . Let boil. Put the bell pepper to it  and give a stir.
    6. Remove from fire and let cool.
    7. Blend to a puree.
    8. Pass the puree through a sieve.
    9. Put the filtrate in a pan and boil.
    10. Delicious soup is ready to serve.
    Spicy Chipotle Chili Corn Soup
    Evergreendishesdev

    Spicy Chipotle Chili Corn Soup

    A delicious and flavourful soup, apt for the season with a hint of of chilli flakes and adobado sauce.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings: 4 people
    Course: Soup
    Cuisine: Mexican
    Calories: 150
    Ingredients Method Notes

    Ingredients
      

    • 1 onion cut into pieces
    • 1 tbsp olive oil
    • 3 cloves garlic chopped
    • 1/2 tsp chilli flakes
    • 1 tsp sprig chipotle adobado sauce
    • 1 1/2 cup sweet corn kernels
    • 1/2 tsp pepper powder
    • salt to taste
    • 4 cup stock
    • 1 red bell pepper
    • 1 tbsp fresh cream

    Method
     

    1. Roast the bell pepper and allow it to cool
    2. Blend it to a sauce along with cream and keep it aside.
    3. Take olive oil in a pan. Add onions and saute it for two to three minutes.
    4. Add the garlic pieces, chilli flaes, chipotle adobado sauce to it. Now, add the corn kernels, saute it and allow to cook for two minutes.
    5. Put pepper powder, salt and stock to it. Let it boil for sometime. Add the bell pepper sauce to it, give a stir and turn off the gas.
    6. Allow to cool.
    7. Blend it to a puree.
    8. Pass it through a sieve.
    9. Put the filtrate in a pan and boil.
    10. Delicious soup is ready to serve.

    Notes

    • More cream ( one more cup)  can be added to it. I have avoided using excess fat.
    • If the red bell pepper is not available, use the green one.
    • I have used frozen corn, hence, they cook quickly.
     

    If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

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  • Spanish rice with chipotle adobado

    Spanish rice with chipotle adobado

    Spanish rice is a flavourful rice which can be easily prepared with a few ingredients. It is awesome and  has a unique flavour. The hint of chipotle adobado sauce gives a earthy and distinct flavor to it. This is a new dimension to my cooking and I am absolutely loving it.

    Spanish rice is ideal for the lunch box. It can be made quickly. It is tasty and different. (more…)

  • Bandhakopir Torkari | Bengali Dry Cabbage Curry

    Bandhakopir Torkari | Bengali Dry Cabbage Curry

    Bandhakopir Torkari is a cabbage stir fry cooked in Bengali style. Bandhakopir is the regional name for cabbage which is closed. Torkari or Ghonto as it is also called translates to a curry. It is easy to prepare and pairs well with any meal.

    Cabbage is one of the few vegetables that we bring  regularly at home.  The toughest task seems to be planning the menu for the day. Coming across this stir fry, I kinda new that it is meant for me and soon it found a place in my daily menu. Bengali Dry Cabbage Curry   with potatoes and peas or Bandhakopir Torkari  is a tasty side dish that can be easily made for lunch or dinner. It is tasty with many flavours.

    I first read this on my  friends Shubha’s blog. She had made it during our blog hop. It was a love at first sight with this stir fry, but I did take some months to make it.  You can find the recipe here

    Bandhakopir Torkari

    Bandhakopir Torkari Recipe | Bengali Dry Cabbage Curry

    Ingredients :

    • 1(1/2kg) medium sized cabbage finely cut
    • 1 potato cut into cubes
    • 1 tomato cut into small pieces
    • 1 bowl green peas
    • 2 green chillies slit
    • 2 tsp oil
    • 1 tsp cumin
    • 1/2 inch ginger grated
    • 1 tsp cumin powder
    • 1/2 tsp coriander powder
    • 1/2 tsp chilly powder
    • 1/2 tsp turmeric powder
    • 1 tsp  garam masala powder
    • 1/2 tsp sugar (adjust according to taste)
    • salt to taste
    • 1/4 cup water

    Method :

    1. Cut the veggies and keep them ready.
    2. Take oil in a pan. Add oil and put the cumin and slit green chilly.
    3. As it crackles, put the cubed potatoes. Sprinkle a little salt and allow to cook.
    4. Once it is cooked, put cumin powder, coriander powder, turmeric powder and chilli powder. Add some water and allow to cook.
    5. Add tomato and let cook till it is soft.
    6. Put in the chopped cabbage to it.
    7. Add the green peas and salt to it.
    8. Let cook for sometime.
    9. Lastly add garam masala powder to it.
    10. Ghee may be added to enhance the taste.
    Evergreendishesdev

    Bandhakopir tarkari

    A semi dry vegetable made with various spices makes a good accompaniment with any Indian bread or rice.
    Print Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Servings: 6 people
    Course: Side Dish
    Cuisine: Bengali
    Calories: 140
    Ingredients Method Notes

    Ingredients
      

    • 1/2 kg cabbage shreeded finely
    • 1 potato cut into cubes
    • 1 tomato cut into small pieces
    • 1/2 bowl green peas
    • 2 green chilly slit lengthwise
    • 2 tsp oil
    • 1 tsp cumin
    • 1 tsp cumin powder
    • 1/2 tsp coriander powder
    • 1/2 tsp chilli powder adjust accordingly
    • 1/4 tsp turmeric powder
    • 1/2 tsp garam masala powder
    • 1/2 tsp sugar
    • salt to taste
    • 1/4 cup water

    Method
     

    1. Take oil in a pan. Add cumin and slit green chilly to it.
    2. Add the cubed potatoes to it. Sprinkle some salt to it. It imparts taste and helps in cooking faster.
    3. Let cook for sometime. Then add the 
    4. Add the dry spices, put some water and allow to cook.
    5. put the  chopped cabbage
    6. And the green peas
    7. Let cook for sometime. Then add the garam masala powder and sugar to it. Cabbage Stir fry is ready. A little ghee put over it enhances the taste.

    Notes

    Chop the cabbage as finely as you can.
    Do not cook the vegetable until mushy.  
     

    Update :

    This is an old post published in 2016. Today, I have changed the pictures, the recipe remains the same. Sending it to Foodies _Redoing Old Post 154. It is a fortnightly event, a group of bloggers work on an old blog post either with better poctures, structured content or anything else related to the topic.

    Pin it for later :

     

  • Restaurant style Veg Hariyali

    Restaurant style Veg Hariyali

    Veg Hariyali is a tasty accompaniment that goes well with any Indian flat bread. Various vegetables are cooked in spinach puree garnished with some spices.

    “Mamma, what is the curry or sabzi that you have made  along with chapati? ” is the pertinent question that I get each day. Well, accompaniments do enhance the taste of food that we eat. Spinach makes a great accompaniment. Here, is another kind of  side dish that you can make with roti or nan. It is known as  Veg Hariyali.

    Spinach can be used in various dishes. It is healthy and packed with calcium. This accompaniment is made in spinach base along with various vegetables. My other spinach recipes, do check it here:  Five ways to use Spinach

    veg hariyali

    What goes in Veg Hariyali ?

    • Spinach : It is one of the essential ingredient to make veg hariyali. The leaves are seperated from the stalk and blanched.
    • Onion
    • Assorted Vegetables : I have used beans, carrot, and capsicum, You may use other vegetables as green peas, sweet corn kernels. The vegetables including onion are cut into big chunks here.
    • Green chilli
    • Ginger : For that good taste
    • Garlic : Lends a good taste but you may avoid it.
    • Pepper powder
    • Pomegranate powder : I usually have it  handy in my pantry.
    • Chaat Masala
    • Chilly powder
    • Milk
    • Salt
    • Oil

     

    Evergreendishesdev

    Veg Hariyali

    5 from 3 votes
    A tasty accompaniment which goes well with any Indian bread.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings: 4 people
    Course: accompaniments, curry, dinner, lunch, Side Dish, vegetable in gravy
    Cuisine: Indian, north indian
    Calories: 150
    Ingredients Method Notes

    Ingredients
      

    • 2 clusters spinach
    • 15 french beans
    • 2 carrots
    • 1 onion
    • 1 capsicum
    • 2 tsp oil
    • 1/2 inch ginger
    • 4 cloves garlic
    • 2 green chilly
    • 1/2 tsp pepper powder
    • 1/2 tsp pomegranate powder
    • 1/2 tsp chaat masala
    • 1/2 tsp chilly powder
    • 1/4 cup milk

    Method
     

    1. Cut the veggies into slightly big chunks.
      veggies
    2. Remove the stalk of spinach and cut it.
      spinach
    3. Boil the beans and carrot al dente.
      veggies boiled
    4. Blanch the spinach leaves.
      spinach blanched
    5. Grind spinach along with ginger, garlic and green chilly to a puree.
    6. Take oil in a pan. Add cumin, as it splutters, put in the onion.
      onions being sauted
    7. Once it turns translucent, add capsicum. Let cook until al dente.
      capsicum to be added
    8. Put the puree. Let cook for sometime.
    9. Add the veggies. 
      Put the veggies
    10. Add the dry spices.
      Throw in the dry spice powders
    11. Give a stir, let cook for sometime. Then, add milk to it.
    12. Let cook for a minute. Veg Hariyali is ready to serve.
      Veg Hariyali

    Notes

    Other veggies can be used here.
     

    About the event :

    Sending this to Foodies_Redoing Old Post 118 . It is a fortnightly event, we work on an old post either by editing the text pictures or both. Here, I have changed the pictures. The pin it picture was missing.

     

    veg hariyali
    veg hariyali

    If you ever make this recipe, do take a picture of it and tag it @foodiejayashree on Instagram or @evergreendishes on Facebook

    Do share it with your family and friends.

    Subscribe to get a book of handyhints for free!

     

     

     

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  • Choco Vanilla Kulfi

    Choco Vanilla Kulfi

    Kulfi is an Indian dessert which is made using  full fat milk. It is delicious and a  sheer happiness to indulge in any season. Many versions of Kulfi are prepared. Here is a Two-in-One Kulfi,  Choco Vanilla Kulfi, which is an amalgamation of vanilla and chocolate flavour with a tinge of syrup seeping through it. (more…)

  • Pear smoothie | Pear custard

    Pear smoothie | Pear custard

    Pear is a wonderful fruit to use in various dessert. It is juicy and has a divine taste. Pear smoothie is ideal for children who do not like fruits.

    We are living in an era where an additional hour would always be welcome. Running between errands and deadlines, we just try to do our work in an easy way. I love easy and fuss free recipes. Elaborate method of cooking is usually for weekends or pre planned dinner.

    Serve it along with breakfast  or as an evening after school snack for kids.

    pear smoothie
    pear smoothie
    pear smoothie
    pear smoothie

    Ingredients :

    • 1 litre milk
    • 150 grams sugar
    • 1 tablespoon custard powder
    • 2 pear

    Method:

    • Boil milk. Keep one-fourth cup of milk aside in a bowl.
    • Add sugar. Give a stir.
    • Mix custard powder in milk. Add it to the milk and stir well. Let boil for two minutes.
    • Remove the skin of pear and cut into cubes.
    • Blend to a purée.
    • When the custard is cool mix the purée into it. Chill and serve.
    • Pear Smoothie is ready to serve.
    pear smoothie
    Evergreendishesdev

    Pear Smoothie aka Pear Custard

    A tasty, healthy and easy to make recipe which is ideal along with breakfast or as mid snacks.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings: 4 people
    Course: Breakfast
    Cuisine: American
    Calories: 560
    Ingredients Method Notes

    Ingredients
      

    • 1 litre milk
    • 100 grams sugar
    • 1 tbsp custard powder vanilla flavour
    • 2 pear

    Method
     

    1. Boil milk. Remove one- fourth cup milk and keep it aside.
    2. Add sugar and give a stir. Continue to boil for sometime.
    3. Mix custard powder in the milk kept aside.
    4. Put this mixture into the milk and stir. Let boil for sometime.
    5. Turn off the gas and allow to cool.
    6. Peel the skin of pear and cut into chunks.
    7. Make a puree of it.
    8. On cooling, mix with the prepared custard. Serve chilled.

    Notes

    • Peeling of skin is optional. If you are a health freak, use with the skin. It has many anti oxidants.
    • Consistency of custard should neither be too thick or thin.

    My other pear recipes can be viewed here

    Pear Icecream

    If you ever make this vegetable spice mix recipe,  do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected.  Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon.  Happy Cooking!

     

     

     

     

     

     

     

     

  • Frankie, potato wrap in steps

    Potatoes are not only handy when we do not have any vegetables in the refrigerator, they are versatile too. One can use them in all the dishes, yes even sweets too, they do make a halwa of it ! Yes, today’s dish is of potato, but not a sweet one.  I will be presenting you with Frankie or  Potato Wrap , as some say it.

    I have been making Frankie quite often as everyone likes it at home. It is not only filling but can be packed for the lunch box too. I have tweaked the recipe to my needs and have been following the same.

    It’s again time for our blog hop with the theme as “Anything with  Potatoes  “. Thus, there will be an array of dishes for you to have a glance.

    frankie
    frankie

     

    Frankie, Potao Wraps

    Recipe Type: Breakfast,Snacks
    Cuisine: North Indian
    Author: Jayashree @evergreendishes
    Prep time:
    Cook time:
    Total time:
    Serves: 8
    A wrap that is tasty and easy to nibble on the go or in the box.

    Ingredients

    • For the stuffing : Measurement: 1cup = 200ml
    • potatoes 4
    • onion 2
    • chilly powder 2tsp
    • dry mango powder 1/2tsp
    • garam masala powder 1/2 tsp
    • salt to taste
    • turmeric powder a pinch
    • For the covering :
    • wheat flour 1 cup
    • all purpose flour 1 cup
    • clarified butter 1tsp
    • salt a pinch
    • water for kneading
    • For the paste:
    • mint leaves 1/2 cup
    • coriander 1cup
    • green chilly 2
    • garlic 2 cloves
    • ginger 1/2 inch
    • salt to taste
    • Other ingredients:
    • all purpose flour for dusting
    • oil for shallow frying
    • a little water for binding

    Instructions

    1. Pre-requisites :
    2. Boil the potatoes. Let cool. Remove the skin and mash it.
    3. Cut the onions finely.
    4. Grind all the ingredients under ” for the paste”
    5. To make the dough :
    6. Put the both the flour in a wide bowl. Add ghee and salt and mix it well to get a crumbly texture. Add little water and make a firm dough. Cover it with a cloth and keep aside.
    7. To make the filling :
    8. Add the onions and the dry ingredients to the mashed potatoes. Mix it well and keep it aside.
    9. To make the frankie:
    10. Take a small lemon sized ball of dough and roll it into a thin circle.
    11. Heat a skillet. I prefer using two skillets, one for dry roasting and one for sauteing, but you can use only skillet .
    12. Put the rolled phulka on the skillet.
    13. After a few seconds, flip it to the other side.
    14. Take it on a plate and smear some green paste over it.
    15. Take a ball of the mixture and place it in the middle of the phulka.
    16. Take the edge and cover it over the filling.
    17. Repeat the same for the other side by applying some water.
    18. Close the tiny openings at the top.
    19. Put it on the skillet and drizzle some oil over it.
    20. Cook it on medium flame until light spots are visible.
    21. Flip it to the other side and let cook it properly.
    22. Serve hot with tomato ketchup
    Notes
    I have used only potato for the filling. You may use green peas along with it.[br]I prefer using two skillets while preparing, one for dry roasting of the rolled phulka, and the other for shallow frying. You can use only one.

     

    MAKING OF FRANKIE IN STEPS :

    ingredients for the dough
    ingredients for the dough

    Wheat flour, self raising flour, clarified butter and salt are put in a wide bowl.

    main ingredients for the filling
    main ingredients for the filling

    Boiled potatoes and finely chopped onions, these are the primary ingredients of the filling.

    green paste
    green paste

    mint leaves, coriander, green chilly, garlic and salt are made to a paste in the mixie.

    filling being prepared
    filling being prepared

    Mash the potatoes, add the onions, dry mango powder, chilli powder, chat masala and salt

    filling is ready
    filling is ready

    Mix all the ingredients together and keep it aside.

    dough
    dough

    At first, mix the dry ingredients to a crumbly texture. Add little water and make a stiff but elastic dough. Cover and keep it.

    rolled a ball of the dough
    rolled a ball of the dough

    Take a small lemon sized ball of the dough and roll it into a thin circle.

    on to the skillet
    on to the skillet

    Heat a skillet, and dry roast for a few seconds on both the sides.

    green paste smeared
    green paste smeared

    Smear some green paste over it.

    and the filling goes
    and the filling goes

    Take a ball of the filling and place it the middle of the roasted phulka.

    sealing process
    sealing process

    Close one side of it. Apply a little water on the top side and the adjacent side, so that we can bind them.

    sealing process
    sealing process

    The other side is covered, close the ends too.

    shallow fry on skillet
    shallow fry on skillet

    Put it on a skillet and drizzle some oil over it.

    cook until done
    cook until done

    Roast well on both the sides.

    frankie is ready
    frankie is ready

    Frankie or Potato wrap  is ready to serve !

     

    frankie
    frankie

    Here are the other dishes with potato. Do check them !

    1. Vani – Alu Bhujia
    2. Poornima- Baked Samosas
    3. Piyali-Bhapa Aloo
    4. Padma- Chettinad Potato Fry
    5. Shubha-Aloo Halwa
    6. Swati- Aloo Matar Parcels
    7. Parvathy- Swiss Pancakes

     

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    book of handyhints

     

     

     

     

     

     

     

     

  • Soya chunks pulav | Protein rich soya pulao recipe

    Soya chunks pulav | Protein rich soya pulao recipe

    soya pulao | soya chunks pulao | protein rich soya pulav| how to make soya chunks pulao
    Soya chunks pulav is tasty and easy to make one pot meal, providing with the necessary proteins to the body. Soyabean is a good source of nutrition for vegetarians and these chunks can be used easily in cooking.
    Being a vegetarian, dairy products, green leafy vegetables, legumes and pulses play an important role in our diet on daily basis. Of late, soya is one of the super foods which we are including regularly in our diet.

    Protein rich soya pulav  is not only filling but easy to prepare. You can modify it as per your taste buds. It is ideal for lunch, dinner, brunch or as a lunch box option.

     

     

     

    soya chunks pulav
    soya chunks pulav

    I have added beet and cauliflower also along with the regular veggies. Soya chunks are of “Nutrela”  brand. While boiling, adding a pinch of salt gives taste to it.  Do take a look at the recipe, I have tweaked it than the usual one and it was good.  Over to the recipe of SOYA CHUNKS PULAV

     

    Soya chunks pulav
    Recipe Type: Rice dishes
    Cuisine: Indian
    Author: Jayashree @evergreendishes
    Prep time:
    Cook time:
    Total time:
    Serves: 4
    A tasty and healthy dish that can be easily made.
    Ingredients
    • Measurement : 1 cup=250ml
    • rice (basmati) 1 cup
    • beans 15-20
    • carrot 1
    • cauliflower 1/4
    • beetroot 1/2
    • onion 2 (small)
    • cloves 3
    • cardamom 3
    • cinnamon 1 inch
    • shahjeera 1/2tsp
    • bay leaf 1
    • mint leaves 1/2 cup
    • coriander 1 cup
    • green chilly 1
    • ginger 1 inch
    • garlic 5 cloves
    • oil ghee mixture 3 tbsp
    • salt to taste
    • water 2 cups
    • soya chunks 30
    Instructions
    1. Cut the veggies into small pieces and put them seperately in water.
    2. Wash and soak the rice in water for fifteen minutes.
    3. Grind mint leaves, coriander, green chilly, ginger, garlic and two tablespoon of onion to a paste.
    4. Take the oil -ghee mixture in a pressure cooker and throw in the spices. After a few seconds, put the onions and saute them for a while.
    5. Now, add the beans and saute them.
    6. Throw in the carrots, beet and cauliflower, in the order and mix accordingly.
    7. Add the rice and gently mix it.
    8. Put the green paste and saute for thirty seconds.
    9. Add two cups of water and salt. Mix thoroughly.
    10. Close the lid and keep the whistle. Cook for one whistle.
    11. Put the soya chunks in water with a little salt. Boil for two minutes.
    12. Once the pressure releases, remove the lid and gently mix it.
    13. Sueeze the water from the soya chunks and put it in the pulav.
    14. Serve with onion raita or any gravy.

    Take a tip :

    Pulav is mildly spiced. Add a few more chilli if you want it spicy. I prefer using the mixture of oil and ghee for cooking pulao. You may use only ghee or clarified butter if you wish. You can cook this in a rice cooker too. Follow till step 8 and then put it in the rice cooker, add water and salt and put it in power mode.

     

    ingredients for grinding
    ingredients for grinding

    Grind coriander, mint leaves, ginger, green chilly and cloves of garlic, along with two tablespoon of onions.

    veggies
    veggies

    Veggies at a glance.

    green paste
    green paste

    The paste is ready.

    spices used
    spices used

    The spices that I used.

    cooking in steps of soya chunks pulao
    cooking in steps

    Heat the oil ghee mixture. Add the spices and let it splutter for a few seconds. Then, add the onions.

    cooking of soya chunks pulav in steps
    cooking in steps

    Once the onions are partially cooked. add the vegetables as beans, carrot, beet root, cauliflower accordingly. Finally add the rice. Again give a stir.

    cooking in steps of soya chunks pulao
    cooking in steps

    Now, add the green paste and mix gently. After thirty seconds, add water and salt. Give a stir, close the lid and keep the whistle. Allow to cook for one whistle.

    soya chunks
    soya chunks

    Boil the soya chunks in water for two minutes. Squeeze the water out  and add to the pulav. Put a pinch of salt while boiling them.

    soya chunks pulav
    soya chunks pulav

    Once the pressure releases, remove the lid and gently mix the veggies and rice together. Add the soya chunks to it and serve.

    Soya chunks Pulav is ready to serve. You can use onion raita or any gravy along with it.

    If you are using a rice cooker, you can follow the same steps until you saute the rice, then put it in the electric cooker and add the water.

    Sending this post to Fiesta Friday, Saucy Saturday

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    About the event :

    Sending this to Foodies Redoing Old Post _157. It is a fortnightly event, an old post gets a fresh makeover. It can be either with a picture, text or anything related with the post. I have made some changes in he format of the post, the recipe remains the same.

     

    book of handyhints
    book of handyhints
    soya chunks pulav
    soya chunks pulav
  • Sabudana Vada in Appe pan/ sago snack

    Sabudana Vada in Appe pan/ sago snack

    Sabudana or Sago is commonly used in Karnataka and Maharashtra  states of India to prepare various kind of dishes. From payasam (sweet porridge) to wada (fritters), there are different kinds which are tasty and ideal for fasting and regular days. Today, I am presenting to you a healthier version , Sabudana wada in appe pan.

    The wadas fried in oil are definitely tastier, but they are very addictive and high in calories. I prefer shallow frying  and hence made them in the appe pan.

    Appe pan is available in the market in all major cities. Nirali, Nirlep, Pigeon and Hawkins are some of the popular brands.

    sabudana wada
    sabudana wada

    Here is the recipe and step by step pictorial description  below.

     

    Sabudana vada in Appe pan

    Recipe Type: Snacks
    Cuisine: Maharashtrian
    Author: Jayashree @evergreendishes.com
    Prep time:
    Cook time:
    Total time:
    Serves: 50
    Tasty balls of sago made guilt free in appe pan.

    Ingredients

    • sabudana 1/2 kg
    • ground nut 1 bowl
    • green chilly 8
    • potato 1
    • cumin 1tsp
    • oil for shallow frying
    • salt to taste

    Instructions

    1. Pre-requisites
    2. Wash the sabudana in water and then soak it with a little water above them for four hours.
    3. Roast the groundnuts and let cool. Then grind it coarsely.
    4. Boil the potato and keep it aside.
    5. Grind green chilly and cumin to a paste.
    6. To make the dough :
    7. Take the soaked sabudana and slightly mash it with hand.
    8. Add the groundnut powder, mashed poitato, green chilly and salt. Mix well.
    9. To make the wada :
    10. Make small lemon sized balls.
    11. Heat the appe pan.
    12. Put a few drops of oil in each of the pockets of the mould.
    13. Keep the balls and cook on medium flame. Drizzle some oil over them.
    14. Turn them around with a spoon or fork after three minutes.
    15. Once they are brown, remove them and serve hot.

    Notes

    • Cooking on slow flame, makes them more crispier.
    • To deep fry, follow the same recipe, but flatten them like tikkis and deep fry. At this stage, you can even deep freeze some to use later. First, flatten them and put them on a wide plate and deep freeze, Later, keep them covered in a container and use them when needed.

     

    soaked sago
    soaked sago

    Soaked sago after four hours. They are swollen up and soft to touch,

    roasted groundnuts
    roasted groundnuts

    Roasted groundnuts, I use them with the skin.

    to be grinded
    to be grinded

    Green chilly and cumin to be grinded sans water. I used eight chillies and it was slightly spicy.. Adjust them to your needs.

    ingredients at a glance
    ingredients at a glance

    All the ingredients at a glance. Ground nut powder, boiled potato and chilly paste.  I used only one potato !

    mixing of ingredients
    mixing of ingredients

    Mixing of ingredients, chiily paste, groundnut powder and lastly potatoes along with salt.

    making of balls
    making of balls

    Shaping into balls.

    a few balls are ready
    a few balls are ready

    A few balls are ready to be cooked.

    being cooked in appe pan
    being cooked in appe pan

    Heat the appe pan. Put a few drops of oil in the pockets and slowly keep the balls to  cook. Cook on medium flame and after sometime turn them around.

    Sabudana wada in appe pan  are ready to serve. You may use tomato ketchup or green chutney along with it.

    sabudana vada in appe pan
    sabudana vada in appe pan

    Serve with hot tea !

    Take a tip:

    The sabudana should be swollen and soft to touch. If not, they will not be good to eat.

    Pin it for later:

    sabudana vada in appe pan
    sabudana vada in appe pan

    Here is the Sabudana Khichdi recipe if you ever want to recreate.

    Sending this to Saucy Saturdays Link up 54 and Lou Lou Girls Linky Party

    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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    Did you know that mint leaves stay fresh in a wide steel container? It is best to keep them with the stalks and use as required. Subscribe to get a Book of Handyhints !