Strawberry are luscious red berries with a sweet taste. The bright red colour is just irresesitible. It is called as the queen of fruits. Although, grow in cold climate, today it is available in all places. Thanks to the super markets which bring these fruits. With summer approaching soon,giving children a glass of strawberry milkshake is good for health and quite easy !
India, being a land of diverse culture and traditions, we are a home to different cuisines also. Each state has its own kind of food depending on the availability of the cereals and pulses. People dwelling since some time, tend to follow their own method of cooking and thus there have been a significant change in the ingredients used and the process involved. The food can be broadly classified into five kinds as Northern, Southern, Eastern, Western and North Eastern. Rajasthani cuisine, is one such kind which is very famous and delicious.(more…)
Sandwich are considered to be the easiest ones that one can make. But, nothing can be made in two minutes, not even maggi noodles ! Everything needs some amount of planning and pre essentials to be had at hand, before being laid on the table for breakfast.
5 No Cook Sandwich Ideas
Sandwiches can be made of various kinds. They can be grilled, open or just stuffed sandwiches. Today, I will write about the stuffings that can be used for this sandwich without cooking.
Different kind of stuffings :
1 Cheese Sandwich :
Take a layer of cheese and lay it between two slices and that is heaven for kids !
2 Cucumber Sandwich:
Take some soft butter with a wee bit of salt and smear it on both sides. Keep some cucumbers with a dash of chat masala on it.
3 Vegetable Mint Sandwich :
Make some green chutney with mint, coriander and green chillies. Use this as a spreading along with butter. Different veggies as cucumber,onion, tomato and carrot can be used.
Ingredients for the Mint and Coriander Chutney :
Mint leaves 1/2 bowl
Coriander leaves 1 bowl
green chillies 2
salt to taste
Method : Grind all these together to a paste.
4 Vegetable Sandwich :
Use fresh coconut to make the base for the bread slice. Grind it with green chilly and coriander leaves. Use pepper powder with butter and smear it. Over it,apply the chutney. Use different vegetables as in No 3.
Ingredients for the coconut chutney :
fresh grated coconut 1 cup
green chilly 2
coriander 1/2 bowl
garlic cloves 2
salt to taste
Method :
Grind them together and use it as a spread.
5 Lettuce and Celery for Sandwiches
I just love using lettuce in these easy breakfast. Spread some butter mixed with salt and pepper. Put some garlic chutney onto it and spread the lettuce along with a few finely cut cucumber and onion rings. Dab some oregano and top with another slice.
Methi or fenugreek leaves make tasty dishes, despite being good for health.Hence, one can include it regularly in their diet. They can be used in a wide variety of dishes. Methi parathas are tasty and make great snack for the lunch box. I had earlier written of one kind of it. Here is another variety. (more…)
Stuffed cucumber is a traditional dish from Karnataka in South India. It is served with jowar roti or chapati.
Today, various kinds of stuffed vegetables are prepared. South Indian cooking differs from its counterpart in many aspects. Here, brinjal, ridge gourd, cucumber and bittergourd are usually used in the preparation. Today, we take a look at the southern style of stuffed cooking. I am using cucumbers.
Ironically, cucumber is used mainly in a salad in many parts of the world. Thus, here it tastes different. It is tender and tastes good with the spice mixture. Give a try to this forgotten recipe of Karnataka.
I would like to inform, cucumber used are the small variety. The have a smooth surface and the skin is not peeled. The cucumber has to be washed well and dried before cutting them for the below recipe. I do not recommend the use of tender ones here. You can use the large ones; they will be more ideal for filling the mixture. The large ones are usually used in making stir fry or masala bhat in our region. Sometimes, it is also used in majjige huli too.
The making of stuffed cucumber involves three stages :
Cutting the vegetable
Preparing the filling
Stuffing the paste into it
Cooking
The vegetable should be cut into medium sized of 1 inch. Then, you have to make an incision on each piece. The filling is made and then filled into these cut vegetable pieces. They are later cooked in a pan.
stuffed cucumber
Let us get to the recipe of Stuffed Cucumber:
Ingredients:
1/2 kg cucumber
1 cup fresh grated coconut
3 tablespoon coriander seeds
1 tablespoon bengal gram
1 tablespoon urad dal
3 dry chilly
2 green chilly
handful coriander leaves
1 teaspoon cumin seeds
salt to taste
3 tablespoon oil
1/4 teaspoon asafoetida
1/4 teaspoon turmeric powder
1/4 teaspoon mustard seeds
METHOD:
Wash the cucumber, pat dry and cut them into two or three pieces.
Make an incision on four sides on each of them, you will be filling the paste in it later. Keep them aside.
TO MAKE STUFFING:
Dry roast the bengal gram and urad dal and keep aside.
Roast the coriander seeds with a little oil. Do not burn them.
Roast the red chilly with a little oil.
Now ,grind the roasted ingredients along with green chilly, coriander, and cumin to a fine paste.
TO FILL THE STUFFING:
Gently, take a piece of cucumber, and put some filling in it. Take care, as they tend to break easily. Repeat for all pieces.
TO PREPARE:
Take a pan and make the seasoning. Slowly, add the stuffed veggie into it. Close it with a plate of water. This eases the cooking process. Keep stirring in between. When tender, remove into a serving bowl. Stuffed cucumber is ready to be served.
About the event:
Sending the Stuffed Cucumber Recipe to Shhh Secretly Cooking Challenge. It is a group which I have been associated since a long time. A theme is decided, and the members are paired. The partners, accordingly agree to discuss and provide two secret ingredients. The dish is later shared in the group and the ingredients are guessed by other members.
My partner Archana has given me bengal gram and oil as the secret ingredients. I have shared this post which has been redone thoroughly with the group. Archana has prepared Stuffed Capsicum for the challenge.
Wash the cucumber, pat dry and cut them into two or three pieces.
Make an incision on four sides on each of them, you will be filling the paste in it later. Keep them aside.
To make the stuffing
Dry roast the bengal gram and urad dal and keep aside.
Roast the coriander seeds with a little oil, do not burn them.
Now, roast the red chilly with a little oil.
Grind the roasted ingredients along with green chilly, coriander and cumin to a fine paste.
To fill the stuffing:
Slowly, take a piece in the hand . Take a little of the filling and stuff it using both the hands. Take care, as they tend to break easily. Repeat for all pieces.
To prepare the veggie
Take a pan and make the seasoning. Slowly, add the stuffed veggie into it. Close it with a plate of water. This eases cooking. Keep stirring in between. When tender, remove into a serving bowl. Stuffed cucumber is ready to be served.
If you ever make Stuffed Cucumber in your kitchen, take a photo and share with me by tagging @foodiejayashree on Instagram and @evergreendishes on Facebook.
Coconut burfi, a name familiar to one and all as ” Khobbare mittaye” was prepared quite often earlier. But, with the changing trends and eating habits, these sweets make an occasional comeback during festivals as Dasara and Diwali.
At times, when piles of coconut are lying in the refrigerator during certain religious ceremonies. this is the immediate sweet that comes to my mind. It is liked by all at home.(more…)
Moong dal is used for various purposes in our daily cooking. From salads and dals to desserts, it finds its place in some form or the other. Today, I present a traditional Indian sweet dish. Payasa is a sweet preparation usually of medium consistency, which are made of numerous kinds.(more…)
Beetroot stir fry is a simple, healthy and tasty side dish from South Indian cuisine. It pairs well with chapati or phulka.
Beetroot is a wonderful vegetable .The vibrant purple colour is very pleasing. I really love that colour. Dark coloured vegetables are all rich in nutrients and so is this one. It is rich in calcium, iron, Viamin A and C and packed with anti oxidants.
It is good for the heart and lowers the blood pressure. It is said to prevent some types of cancer. It helps in the functioning of the brain and thus helps in preventing dementia. It is rich in fibre and thus helps in keeping the body clean.
One can find many ways to include this vegetable.Many people drink juice of it. It can be used in vegetables, soups and varied snacks as cutlets and burgers. Today, I am presenting to you a simple vegetable which is healthy and can be quickly prepared.
This vegetable is liked by my children sans fresh coconut, but do feel free to include it for a better taste.
Beetroot Stir Fry
Beetroot Stir Fry
Ingredients:
1 beetroot
2 teaspoon oil
1/2 teaspoon mustard seed
1/4 teaspoon asafoetida
1/4 teaspoon turmeric powder
2 green chilly
salt
1/4cup fresh grated coconut
Method:
Cut the beetroot in half and pressure cook it along with rice or dal.
Peel the skin and cut into small cubes.
Make a seasoning by adding the mustard seeds, urad dal, bengal gram , asafoetida and turmeric powder. Add the green chilli and after a second , put the beetroot pieces and stir. Add salt and coconut and heat on a low flame for sometime.
Serve with chapati or phulka or as an accompaniment with rice.
Take a tip:
The purple crimson colour tends to cover our hands while cooking. Use lime juice to get rid of it.
Keep the beetroot in a separator or on a steel lid over the separator.
Evergreendishesdev
Beetroot Stir Fry
Beetroot Stir Fry is a simple yet tasty side dish. It pairs well with chapati as well as rice.
Cut the beetroot in half and pressure cook it along with rice or dal.
Peel the skin and cut into small cubes.
Make a seasoning by adding the mustard seeds, urad dal, bengal gram , asafoetida and turmeric powder. Add the green chilli and after a second , put the beetroot pieces and stir. Add salt and coconut and heat on a low flame for sometime.
Serve with chapati or phulka or as an accompaniment with rice.
Notes
The purple crimson colour tends to cover our hands while cooking. Use lime juice to get rid of it.
Keep the beetroot in a seperator or on a steel lid over the seperator.
About the event:
Sending this to our fortnightly event, Foodies_Redoing Old Post 37, where we work on an old post by editing the picture, text or both. Here, I have created new pictures.
Pin it for later:
Beetroot Stirfry
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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Spinach is widely used in my cooking. I like this green vegetable for its versitality. One can use it in various kinds of dishes, from starters to rice dishes. Being a store house of nutrients, its one of the reasons, vegetarians should use it. The gravy of spinach is the basis for many north indian dishes.(more…)
Tomato pickle is tasty, easy to make and gets ready in ten minutes. It is ideal to serve with hot steamed rice. If refrigerated, it stays good for a couple of days.
I often make this and keep when tomatoes are available in plenty, it stays good for a couple of days when refrigerated. It makes a good accompaniment with hot steamed rice. It may be served with chapati also.
My cooking seems difficult without tomato, I regularly need it in dal or stir fry. Sometimes, I use in rice dishes too, not to mention of the soups and stews that we love. Let’s get to the recipe of this Instant Tomato Pickle.
INGREDIENTS :
tomato 1/4 kg
oil 3tsp
mustard seeds 1tbsp +1tsp
tamarind pulp 2tbsp
asafoetida 1/2 tsp
turmeric powder 1/4tsp
methi seeds 1/2 tbsp
chilli powder 2tsp
curry leaves a few
METHOD :
Wash and cut the tomatoes.
Dry roast one tablespoon of mustard seeds. Let them splutter. Keep aside and continue the same with methi seeds. Let cool, and grind to a powder.
Make seasoning and add tomatoes to it. Add salt, curry leaves and some water. Let cook.
Add tamarind pulp and chilli powder. Allow to boil for sometime. Adjust the consistency by adding water.
Add the ground powder and let boil for a minute.
Serve with rice or chapati.
Evergreendishesdev
Instant Tomato Pickle
Tomato Pickle is tasty, easy to make and ready in ten minutes. It is popular in South India.
Take oil in a pan, add mustard seeds, as it splutters, put asafoetida and turmeric powder. Add the tomato pieces to it. Put salt and some water. Let cook.
Dry roast the mustard seed and fenugreek seed. Once it cools, grind it to a powder.
Once the tomato is moderately cooked, put the tamarind pulp and chilly powder. Add some water. Let cook for sometime.
Now, add two teaspoon of the ground mixture. Let cook for a minute.
Switch off the stove.
Tomato pickle is ready to serve.
Video Recipe
Pin it for later :
instant tomato pickle
About the Event :
Our old posts get lost in the large ocean of internet. Moreover, the earlier posts need a make over as our pictures are not all that good. Thus, a group is formed where every fortnight we redo one post either with text, picture or both. This post is part of Foodies Redoing Old Post 8. This post is part of that Foodies Redoing Old Post 8. I have added new pictures and text to it.
If you have liked this post, do leave a comment below. If you ever make it, do take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook, I will share it further.
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