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  • Healthy kidney bean salad

    Healthy kidney bean salad

    Kidney bean salad is a tasty, healthy and easy to make snack. It is packed with nutrition and ideal protein supplement for vegetarians. 

    Kidney bean aka rajma is a wonderful source of nutrition. It is one of the essentials in North India.They are widely used in gravy based dishes. But today, I have an interesting recipe here, Kidney bean salad, easy to make and healthy too.

    The kidney beans are dark red coloured and shaped like kidney. They are rich in molybdneun, folate,fiber, potassium, manganese, phosphorous, protein and vitamin B.

    They help prevent cholestrol. They provide fat free protein. They help in reducing the level of blood sugar, thus it is highly recommended for these patients. Being heart friendly, these also , give  folate to the body.  Like all legumes, it is rich in both kinds of fiber.It is considered to help in improving memory.

    Salads of legumes are packed with nutrition. They should be used more often in our daily diet. The first time I came across this kidney bean salad was  in the  book by cooking magnet, Tarla Dalal, loved the idea of making a salad of these. But the recipe here, is slightly different from the original and mine.

    Looking for more salad ideas ? Try this watermelon rind salad or sprouted moong salad  

    A similar salad can be read here.

    Over to the Kidney Bean Salad Recipe

    Kidney bean salad
    Recipe Type: Salad
    Author: Jayashree
    Prep time:
    Cook time:
    Total time:
    Serves: 3
    A healthy salad to brunch on.
    Ingredients
    • Kidney beans cooked 1cup, 100grams
    • onion 1 chopped finely
    • tomato 2 chopped finely
    • cilantro

     

    For the dressing :

    • olive oil 1tsp
    • salt to taste
    • chilli powder 1/4tsp
    • pepper powder 1/2tsp
    • chat masala 1/4tsp
    • lime juice 1tsp
    Instructions
    1. Take a wide bowl and add the boiled kidney beans. Add the onion and tomatoes.
    2. Mix the ingredients “for The dressing” in a bowl.
    3. Pour it over the veggies and chill in refrigerator.
    4. Serve with a garnishing of cilantro.
    Notes
    To cook the kidney beans, soak them overnight in water. Next day, discard the water, wash and put fresh water to it. Put in the pressure cooker and cook for at least eight whistles. Allow the pressure to release by itself.The kidney beans should be tender when touched with fingers.Otherwise, cook them again.
    healthy kidney bean salad

    Healthy Kidney Bean Salad

    Kidney bean salad makes a good snack to binge on. It should be consumed regularly by vegetarians. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Course: healthy snacks, Salad
    Cuisine: international
    Ingredients Method Notes

    Ingredients
      

    • 1 cup kidney beans cooked
    • 1 onion finely chopped
    • 2 tomato finely chopped
    • cilantro
    For the dressing:
    • 1 teaspoon olive oil
    • 1/4 teaspoon chilli powder
    • 1/2 teaspoon pepper powder
    • 1/4 teaspoon chat masala
    • 1 teaspoon lime juice
    • salt to taste

    Method
     

    1. Take a wide bowl. Add the boiled kidney beans. Put the onion and tomato pieces to it.
    2. Mix the ingredients, “For the dressing” in a bowl.
    3. Pour it over the beans, chill and serve.

    Notes

    Soak the kidney bean in water for eight hours. Drain the water, wash under running water and cook in the pressure cooker for a couple of whistles. They should be soft to eat. Do not remove until the pressure is released by itself. 

    About the event :

    This is an old post which I have redone with better pictures and text. Sending this Foodies_Redoing Oldpost29, which is a fortnightly event. Our old posts which were written long back are getting a fresh touch now, thanks to Renu Agarwal Dongre.

     

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    healthy kidney beans salad

    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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  • Brown rice with beet and sprouts

    My advent with brown rice landed me to this recipe. The first time I made it I was sceptical and knew it was a disaster, but alas ! it was awesome and since then have made it couple of times. Brown rice with beet and sprouts, tasty one pot meal , serve it with any yoghurt based salad.

    brown rice with beet and sprouts
    brown rice with beet and sprouts

    The benefits of beetroot can be read here.

     

    To make sprouts : Soak the green moong for eight hours. Drain them into a colander. After some time, tie them in a thin muslin cloth and keep it in a warm place overnight.

    Sprouts are packed with nutrition. You can use them in various ways. Toss them into a salad to make a tasty snack or make a stir fry.

    And now for today’s post,Brown rice with beet and sprouts, do check the recipe below.

    Other brown rice recipes :

    Multigrain Khichdi , Brown rice biryani

     

    Brown rice with beet and sprouts
    Prep time:
    Cook time:
    Total time:
    Serves: 4
    Ingredients
    • Brown rice 150 grams
    • Beet root 1
    • Moong sprouts 1 cup
    • Onion 1
    • Ginger garlic paste 1tsp
    • Garam masala powder ½ tsp
    • Chilly powder 1tsp
    • Salt to taste
    • Oil 1tbsp
    • Water 500 ml
    Instructions
    1. Soak the brown rice in water for an hour.
    2. Peel the beet and make a paste of it.
    3. Take oil in a pressure cooker and add the onions. Saute for sometime. Add ginger garlic paste and continue to saute. Add the beet paste and saute. Throw in the sprouts and mix well. Drain the water and add the rice, stir for some time. Add the garam masala powder and chilly powder to it. Gently mix, add three cups of water and salt to it. Give a stir, close the lid and pressure cook to one whistle. Serve hot with cucumber and onion salad.

     

    Ingredients ;

    Brown rice 150 grams
    Beet root 1
    Moong sprouts 1 cup
    Onion 1
    Ginger garlic paste 1tsp
    Garam masala powder ½ tsp
    Chilly powder 1tsp
    Salt to taste
    Oil 1tbsp
    Water 500 ml

    Method:

    Soak the brown rice in water for an hour.
    Peel the beet and make a paste of it.
    Take oil in a pressure cooker and add the onions. Saute for sometime. Add ginger garlic paste and continue to saute. Add the beet paste and saute. Throw in the sprouts and mix well. Drain the water and add the rice, stir for some time. Add the garam masala powder and chilly powder to it. Gently mix, add three cups of water and salt to it. Give a stir, close the lid and pressure cook to one whistle. Serve hot with cucumber and onion salad.

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  • Sweet potato kheer

    Sweet potato kheer

    Sweet Potato Kheer is a tasty sweet dish from South Canara cuisine.

    Since the beginning of the new year, I have been on a sweet spree here ! My third sweet dish in a row Sweet potato kheer! I recently made this kheer and it was too good, so I decided to share with you all.  Sweet potato is again another healthy food . It is rich source of Vitamin A. It also contains Vitamin B, Vitamin C along with other minerals as calcium, magnesium, iron and phosphorous.

    Some facts of sweet potato :

    Sweet potato is neither a potato nor a yam . It is totally different from both of these.

    Sweet potato is a dicotyledon plant and belongs to the family of Convolvulaceae.

    It is regarded as one of the worlds healthiest food.

    Steaming is the best way to consume this veggie, though it can be boiled or roasted.

    It grows well in the tropical region, thus it is found in abundance in Africa, Asia and America.

    This post is part of the Culinary Hoppers Blog hop with the theme “Udupi Cuisine”

    Udupi cuisine is part of the Karnataka cuisine. Udupi is a small district  with a religious background. Thus, this cuisine was formed primarily by the Asthamathas of Udupi.  It is a satvic food which makes use of rice, greens and pulses.Coconut is one of the essential ingredients of their cooking. Vegetables as pumpkin, bitter gourd, cucumber, jackfruit  and plantain are primarily used.

    Now, their cuisine consists of sambar made with fresh spices and coconut, rasam, chutney,gojju, variety of  payasams, pickles, and tasty stir fry. It is worthy to mention here that masala dosa is from this place. A wide variety of dosas and idlis are made for breakfast.

    A few other sweet recipes worth taking a look   Basundi, Appi Payasa

    Now, for today’s recipe, do check it

    sweet potato kheer
    sweet potato kheer

     

    Sweet potato kheer
    Recipe Type: Sweet
    Cuisine: Udupi
    Author: Jayashree
    Prep time:
    Cook time:
    Total time:
    Serves: 4
    A tmelt in the mouth, sweet dish made with sweet potato in coconut milk and jaggery.
    Ingredients
    • Sweet potato 250grams
    • jaggery 150 grams
    • ghee 2tsp
    • coconut 1/2 200gms
    • cardamom powder 1/4 tsp
    • cashewnuts
    Instructions
    1. Steam the sweet potatoe in pressure cooker.
    2. Peel the skin and mash it.
    3. Put the grated coconut in hot water for fifteen minutes
    4. Grind it to a fine paste. Pass it through a sieve. This is the coconut milk.
    5. Repeat the procedure once again. Keep it aside.
    6. Take ghee in a pan, roast the cashews slightly. Take care not to burn them.Remove the cashews and set aside.
    7. Add the sweet potato and saute it for two minutes in the same pan.
    8. Add the coconut milk and jaggery and stir. Once it boils, remove from flame and keep aside.
    9. Finally,add cardamom powder and garnish with dry fruits.

     

    sweet potato
    sweet potato
    coconut milk extraction
    coconut milk extraction
    sweet potato kheer
    sweet potato kheer

     

    The other dishes of Udupi Cuisine

     

     

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  • Beetroot halwa / beet pudding

    Beetroot halwa / beet pudding

    Beetroot are another supernatural food that we need to include in our diet. There are many dishes that we can do with this magical vegetable. From salads to desserts,it can be incorporated in various ways. Here is beetroot halwa which is a sweet delicacy that can be served as a dessert . (more…)

  • Hayagreeva maddi/ traditional sweet of chana dal

    Hayagreeva maddi/ traditional sweet of chana dal

    Hayagreeva Maddi is a traditional sweet dish from Karnataka. Bengal gram is perfectly cooked and simmered in jaggery along with desiccated coconut and nuts. It makes a delectable sweet.

    As we enter the new year 2016, I start my posts here on a sweet note. Here is a traditional sweet dish from the state of Karnataka. This is widely prepared during festivals in Mysore, Hayagreeva maddi, popularly  known as hayagreeva, is made of boiled chana dal in syrup of jaggery, garnished with grated coconut, cardamom  and nuts.

    Sweets are usually made during festivities. Some sweets like Hayagreeva maddi are ideal to serve for lunch. This is an easy to prepare dish, which does not need elaborate preparation and all ingredients are easily available at home.

    Chana dal or bengal gram needs longer time to quickthan other lentils. Hence, I prefer to soak it for half an hour, before cooking in the pressure cooker. It is necessary that the lentil is well cooked before proceeding further to step 3 in the recipe.

    Before I proceed to the recipe, I wish you all  a very Happy New Year again !

     

    My other traditional sweet dishes

    hayagreeva maddi
    hayagreeva maddi

    Hayagreeva Maddi Recipe

    Ingredients :

    • 1 cup Chana dal
    • 1.25 cup jaggery grated
    • 2 tablespoon ghee
    • 1/2 cup desiccated coconut
    • 1/4 teaspoon cardamom powder
    • 8 cashew nut
    • 3 cup water

    Method :

    • Wash and soak chana dal in water for half an hour.
    • Pressure cook the chana dal  with three glass of water. Add a little ghee to it.
    • Drain the water of the dal. It can be used in other dishes. Put the cooked dal in a pan and heat it on a low flame.
    • Ensure that the cooked lentil is extremly soft. It will not get cooked after the addition of jaggery.
    • Add the jaggery  and ghee.and simmer on a low flame for five to ten minutes.
    • Add dessicated coconut.
    • Finally, garnish with roasted nuts and cardamom powder.
    • Hayagreeva maddi is ready to serve.

    Take a tip:

    • The consistency should neither be too thick or thin.
    • It is essential for the lentil to be well cooked. Otherwise, you children may suffer stomach disorders.
    • The quantity of jaggery may be increased or decreased.
    • Check the cooked lentil by pressing between fingers.
    Evergreendishesdev

    Hayagreeva Maddi

    5 from 2 votes
    Hayagreeva Maddi is a traditional sweet dish from Karnataka. Bengal gram is perfectly cooked and simmered with desiccated coconut and jaggery to make a delectable sweet.
    Print Recipe
    Prep Time 45 minutes
    Cook Time 30 minutes
    Total Time 1 hour 15 minutes
    Course: festive cooking, lunch, traditiional sweets
    Cuisine: karnataka
    Ingredients Method Notes

    Ingredients
      

    • 1 cup Chana dal
    • 1.25 cup jaggery grated
    • 2 tablespoon ghee
    • 1/2 cup desiccated coconut
    • 1/4 teaspoon cardamom powder
    • 8 cashew nut
    • 3 cup water

    Method
     

    1. Wash and soak chana dal in water for half an hour.
    2. Pressure cook the chana dal  with three glass of water. Add a little ghee to it.
    3. Drain the water present in the dal. It can be used in other dishes. Put the cooked dal in a pan and heat it on a low flame.
    4. Ensure that the cooked lentil is extremely soft. It will not get cooked after the addition of jaggery.
    5. Add the jaggery  and ghee.and simmer on a low flame for five to ten minutes.
    6. Add desiccated coconut.
    7. Finally, garnish with roasted nuts and cardamom powder.
    8. Hayagreeva Maddi is ready to serve.

    Notes

    The consistency should neither be too thick or thin.
    It is essential for the lentil to be well cooked. Check by pressing between fingers. If it is undercooked, put it again itn the pressure cooker.
    The quantity of jaggery may be increased or decreased.
    hayagreeva maddi
    Hayagrreeva Maddi

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  • Ragi idli /Finger millet idli

    Ragi idli /Finger millet idli

    Ragi Idli / Finger Millet Idli is a healthy twist to the usual variety that is made. It is ideal for breakfast. This is a fermented idli.

    Everyday, it is a dilemma to choose a menu that is liked by all at home. More so, in the days when we are thinking of healthy eating. As we ring into the new year, I plan to bring in more healthy  recipes for you. .Today on the eve of new year, I bring to you all,Ragi idli or finger millet idli , a twist to the usual stuff.

    Ragi is a  multi grain which is highly nutritive in value.It consists of amino acids such as iso leucene, leucene, methionine and phenylanine. It is rich in calcium and potassium.

    My other kind of idli recipes can be read here :

     

    Benefits of Ragi

    It is a super food which is found to help to reduce diabetes  mellitus. With many people suffering from this disease, this diet is highly recommended. It helps in maintaining the insulin level..

    It  helps in reducing cholestrol. It helps  in weight loss and controlling obesity. The food takes longer time to digest, hence the calories consumed are much lesser.

    It has a cooling effect on the body. Thus, it is an ideal food during summer. Ragi malt is usually taken in the mornings during these months. Ragi halbai is a sweet that is not to to be missed. Ragi Thalipeeth is ideal for weekend lunch or breakfast.

    Now, with so many benefits, let us take a look at the recipe of making Ragi Idli or Finger millet Idli. It is vegan and gluten free. It is ideal for breakfast. It can be served for dinner too.

    What goes in the Ragi Idli / Finger Millet Idli ?

    • Urad dal : We need two ingredients to make it and one of them is urad dal. It is the primary ingredient to make idli, isn’t it ? I prefer to use the split urad dal. It is soaked for three hours
    • Ragi flour: Use good quality ragi flour. I prefer to bring in small quantity and buy fresh ones again. Sieve the flour before using it.
    • Water: It is needed for soaking and grinding the batter. Add water in small quantities.
    • Salt to taste
    Ragi Idli / Finger Millet Idli
    Ragi Idli / Finger Millet Idli

     

    Idli Cooker:

    Idli Cooker is essential to make idli. It comes with a steamer and a set of plates in which idlis are cooked. Wash the plates. Water is put in the steamer. The batter is poured in the pockets and it is allowed to cook for ten to fifteen minutes. Alternatively, you can use the pressure cooker without the whistle to steam.

    Making idli is common in most household and along with it are the variations one can try. Why not invest in a good idli maker ?

     

    About the event:

    Sending this to Foodies_Redoing Old Post 27. This is an old post which I have updated with better pictures. Every fortnight, we edit an old post with better pictures and text.

    Ragi Idli

    Ragi idli is tasty and a healthy twist to the usual one.
    Print Recipe
    Prep Time 2 hours
    Cook Time 30 minutes
    Resting time 7 hours
    Ingredients Method Notes

    Ingredients
      

    • Urad dal 1 cup
    • Ragi flour 3 cups
    • water for grinding and soaking
    • salt to taste

    Method
     

    1. Wash and soak urad dal in water for three hours. Grind it to a smooth batter by adding little  amount of water.
    2. Renove the batter in a bowl. Mix the ragi flour and salt to it.  Keep it in a warm place for eight hours to ferment. Ideally, it is good to keep overnight.
    3. Next day, take the idli stand and wash the plates. Add a spoonful of batter in each mould. Heat the pressure cooker or the idli cooker and keep them to steam on a medium flame for fifteen to twenty minutes. Once done, remove from heat and serve  with coconut chutney.

    Notes

    Add water in small quantities. 
    Sieve the ragi flour before using it.

     

    Thank you for being  a reader of this blog . Wishing You A Very Happy  New Year ! May the days ahead be filled with immense joy and prosperity!

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    Ragi Idli / Finger millet idli

    If you have liked this recipe, do share it with your family members and friends. All comments motivate me to write more. If you ever make this dish, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. It is always good to see your creations.

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  • Ammini kozhukattai | steamed rice balls

    Ammini kozhukattai | steamed rice balls

    Jump to Recipe

    Ammini kozhukattai is a south indian dish. It is  made in Tamil Nadu cuisine where different kinds of kozhukottai are popular. It  can be served as a snack or along with lunch as an accompaniment. 

    Ammini Kozhukottai is a savoury dish made usually during Ganesha Chaturthi.The round white balls of rice flours are steamed and immersed in a seasoning with condiments and fresh grated coconut.

    I often make it during weekends. It is funny some kind of food create an impact that lasts forever. I learnt it late but since then, making it regularly.

    ammini kozhukottai

    Ammini Kozhukattai

    Ingredients :
    • 2 cups rice flour
    • salt to taste
    • 1/2 teaspoon cumin
    • water
    • oil
    • 1 teaspoon urad dal
    • 2 dry red chilli
    • 1/2 teaspoon mustard seeds
    • asafoetida a pinch
    • 1/2 cup fresh grated coconut
    • a few curry leaves
    Method :
    • Take the rice flour and dry roast for a few seconds. Do it on a low flame, lest it gets burnt. There is no need of the colour to change. Allow to cool.
    • Add salt and cumin, mix well with hands. Add a little quantity of water and knead it to a hard dough.
    • Smear oil and keep it aside for fifteen minutes.
    • Make small balls of the dough.
    • Take a pan and pour water in it. Keep the balls in a wide bowl and steam it for fifteen minutes.
    • In a kadai, make the seasoning with asafoetida,mustard, urad dal.curry leaves and red chilli
    • Add the steamed dumplings and give a stir.
    • Garnish with fresh grated coconut.
    • Ammini kozhukattai is ready. Serve it as a offering to Lord Ganesh,

    To make it gluten free, avoid using asafoetida.

    Print Recipe

    Ammini Kozhukottai

    5 from 4 votes
    Ammini Kozhukottai is a savory, steamed rice balls. It is usually made during Ganesh Chaturthi. It makes a good snack too.
    Print Recipe Pin Recipe
    Course: lunch
    Cuisine: Tamil nadu
    Ingredients Equipment Method Notes

    Ingredients
      

    • 2 cups rice flour
    • salt to taste
    • 1/2 teaspoon cumin
    • water
    • oil
    • 1 teaspoon urad dal
    • 2 dry red chilli
    • 1/2 teaspoon mustard seeds
    • asafoetida a pinch
    • 1/2 cup fresh grated coconut
    • a few curry leaves

    Equipment

    • bowl
    • ladle
    • plates
    • steamer
    • kadai

    Method
     

    1. Take the rice flour and dry roast for a few seconds. Do it on a low flame, lest it gets burnt. There is no need of the colour to change. Let it cool.
    2. Add salt and cumin, mix well with hands. Add a little quantity of water and knead it to a hard dough.
    3. Smear oil and keep it aside for fifteen minutes.
    4. Make small balls of the dough.
    5. Take a pan and pour water in it. Keep the balls in a wide bowl and steam it for fifteen minutes.
    6. In a kadai, make the seasoning with asafoetida,mustard, urad dal.curry leaves and red chilli
    7. Add the steamed dumplings and give a stir.
    8. Garnish with fresh grated coconut.
    9. Ammini kozhukattai is ready. Serve it as a offering to Lord Ganesh.

    Notes

    To make it gluten free, avoid using asafoetida.

    Pin it for later:

    Ammini Kozhukottai
    savoury steamed balls

    z

    About the event:

    This is an old post which I have updated with better pictures. Sending it to Foodies_Redoing Old Post_72, a fortnightly event. I was quite regular initially, but took a break in between, now I have joined again since last month.

     

    If you ever make this Ammini kozhukottai 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!

     

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  • Chocolate cake with ganache for X mas

    December is the month of celebrations and time to bake cakes and biscuits. With Christmas, round the corner, I realised I had not put up my own recipe here. Here is a special one for you all, chocolate cake with ganache,  we really loved this one ! (more…)

  • Instant chocolates

    It’s holidays for most of the school children, time to enjoy and have fun. But, it’s so weird to see them bored or glued to that TV or mobile  all the time. A real task for the mothers to keep them engaged. Here is an instant  chocolate recipe, I am sure you all will love them.

    The kids can be taught to do this one  as a fun and learning activity. My daughter keeps doing these atleast once during her holidays. Here is another recipe.

    instant chocolates
    instant chocolates

    Ingredients :

    • marie biscuits 1 packet
    • milk 1/2cup
    • castor sugar 4tbsp
    • cocoa powder 2tbsp
    • cashew pieces a few

    Method :

    Crush the biscuits in the mixer. It can be done by hand, but needs time.Take milk and mix the ingredients. Shape them into square shaped chocolates. Keep them in the refrigerator for an hour.

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  • banana and fig milkshake

    Bananas are an wonderful fruit, those reading me will know that I cherish this humble fruit. It’s packed with nutrition and the one fruit liked by all at home. It is available all round the year unlike other fruits. But there are times, when this fruit goes unused. I use it along with figs for a nutritious packed drink.

    I love making milkshakes. These are delicious and loved by all ages. You can substitute the ingredients accordingly.
    Banana and fig milkshake is a tasty and healthy drink. It is ideal for kids who do not have breakfast in the mornings. I have used fresh figs here. Figs are rich in natural sugar, minerals and solution fibre. It consists of minerals such as potassium, calcium , magnesium, iron and copper along with Vitamin A and E. Thus , the blending of these two fruits makes it a healthy drink.

    This is an ideal way for fussy kids who do not eat figs.

    banana and fig milkshake
    banana and fig milkshake

    Ingredients :

    • bananas 2
    • figs 4
    • milk (skimmed ) 1/2 litre
    • sugar 2tsp
    • vanilla ice cream 1tbsp (optional)
    Method : 
    Cut the fruits and churn all the ingredients together. Serve chilled.

    My other milkshakes :

    Rajbhog milkshake

    mango milkshake

    strawberry milkshake

    banana and dates milkshake

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