Dal is essential in Indian cooking and forms the main course of our meal. This is an accompaniment of the traditional kind, to those who love the southern style of cooking. This dish is always liked by the older members of the family as it is passed through generations.
The ingredients that you need are:
turdal cooked 1 cup
tomatoes 3
chilli powder 1tsp
sambar powder 1tsp
tamarind pulp a small cup
salt to taste
oil 2tsp
mustard seeds 1/2 tsp
asafoetida 1/4 tsp
turmeric powder 1/4tsp
relished by all
Method :
Wash and cut the tomatoes.
Take oil in a pan and add the mustard seeds. As they crackle, add the asafoetida,turmeric powder and tomatoes and salt. Sprinkle some water and close the lid.
When done,add the cooked dal to it. Let boil.
Now add the tamarind pulp,sambar powder and chilly powder to it. Keep on a low flame and simmer for five minutes.
Serve hot with rice.
Handy hints:
Tamarind pulp is extracted by soaking the tamarind in water for sometime.
Tur dal is evenly cooked by adding some turmeric powder to it.
Green gram stir fry is a popular side dish from Karnataka. It is commonly known as Hesaru kalu palya. It makes a good accompaniment with chapathi or jowar roti.
Ask any South Indian, they will be happy to mention about green moong. It is one of the essentials in the kitchen. It is widely used to make an array of dishes as stir fry, curries and dosa. Sprouted green gram is mostly used in salads.
Green gram is widely used in South India to make as an accompaniment with jowar roti or chapati. It is mixed with a few spices and cooked well. It is often made as it is healthy and makes a good substitute for the regular veggies.
For unplanned cooking, you can cook them directly in the pressure cooker. But, it is good to soak green moong for half an hour at least. It eases the cooking process. Pressure cook it for two whistles. Allow the pressure to release it by itself. Do not cook for a longer time, it becomes smudgy.
Green moong can be soaked overnight and used in cooking. It can be cooked directly in a pan with some seasoning.
Sprouted green moong can also be used in cooking stir fry.
Moong Dal Bada is a crunchy snack made using green moong, ideal to serve as a snack.
Let’s get to the recipe of Green Moong Stir Fry
The ingredients that you need are :
1 cup green gram
1 onion
3 green chilli
ginger 1inch
handful of coriander leaves
1 tablespoon oil
1/4 cumin
1/4 teaspoon muustard
1/8 teaspoon asafoetida
1/8 teaspoon turmeric powder
salt to taste
Method :
Cook the green gram in a pressure cooker.
Grind coriander leaves, cumin, ginger and green chillies to a fine paste with a tablespoon of water.
Cut onions into small pieces.
Heat oil in a kadai, add the mustard seeds. When they crackle add asafoetida , turmeric powder and the onions. Saute till light pink. Add the paste and salt and mix well. Now ,add the cooked green gram to it and mix well. Simmer for five minutes.
Serve with chapati or jowar roti.It is ideal to soak for green moong for half an hour.
Take a tip:
The cooking time depends on the kind of gram you have used and the mode of cooking.
If soaked for a longer, you can cook them directly in a pan. Otherwise, you need to pressure cook them.
Adjust the level of spiciness as per your taste.
Evergreendishesdev
Green Moong Stir Fry
5 from 4 votes
Green Moong Stir Fry is a simple and tasty stir fry from North Karnataka. It makes a good accompaniment with jowar roti or chapathi.
Grind coriander leaves, cumin, ginger and green chillies to a fine paste with a tablespoon of water.
Cut onions into small pieces.
Heat oil in a kadai, add the mustard seeds. When they crackle add asafoetida , turmeric powder and the onions. Saute till light pink. Add the paste and salt and mix well. Now ,add the cooked green gram to it and mix well. Simmer for five minutes.
Serve with chapati or jowar roti.
Notes
It is ideal to soak for green moong for half an hour.
The cooking time depends on the kind of gram you have used and the mode of cooking. If soaked for a longer, you can cook them directly in a pan. Otherwise, you need to pressure cook them.
Adjust the level of spiciness as per your taste.
About the event :
This is an old post which I have updated with more information and better pictures. The recipe remains the same. Sending this to Foodies_Redoing Old Post 83, a fortnightly event. Here, we work on the old posts either by editing or by changing the pictures.
The post was first published on 13/07/2014. Edited on 21/7/2022
green gram stir fry
If you ever make Green Moong Stir Fry recipe, take a piicture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to share your creation. Subscribe to get an e-book and all updates in your inbox!
Cabbage pakoda are crispy and tasty. They are ideal with a hot cup of tea. It is vegan, no onion garlic dish. It is ideal to serve with a festive platter.
A typical South Indian platter consists of a payasam, chutney, pickle, two kind of stir fry, dal made with green leaf or sambar, rasam, sweet such as holige with a dollop of ghee, or any other kind, lemon rice and fritters as bhajiya along with papad. The meal ends with curds rice.
Cabbage pakodas are crispy and tasty. They are vegan and may be made as gluten-free by opting out asafoetida. You may also use a gluten-free asafoetida..
To make good pakodas, use a cabbage that is green in colour. Shred the cabbage finely. You may add a little bit of cumin or ajwain. They not only lend a good flavour but also aid in digestion.
platter of cabbage pakoda
Cabbage Pakoda Recipe :
Ingredients :
1 small cabbage
1 cup gram flour
1 tablespoon rice flour
1/4 teaspoon asafoetida
1/4 teaspoon turmeric powder
salt to taste
1/2 bunch coriander leaves
Method :
Cut the cabbage finely into long slender shredding. Immerse in cold water and put it in a colander.
Take a wide bowl, add the cabbage and salt and keep it aside for ten to fifteen minutes.
After sometime remove the cabbage from the water and put it in a colander for sometime.
Now, put it in a bowl and add salt to it. Keep it aside for fifteen minutes.
Now, add chilly powder, turmeric powder and asafoetida to it. Mix it. Add gram flour and rice flour. Mix well.
Heat oil in a pan. Take small ball of the mixture and slowly let some into the pan. Put around eight to ten (depends on the size of the frying pan)
Deep fry on moderate heat. After sometime, turn it to the other side. Once it is done, remove them on a plate with tissue paper.
Repeat for the rest of the batter.
cabbage pakoda
About the event :
An old post got a makeover, sending this to Foodies_Redoing Old Post No 174. Participating after a long time, an old post got updated on 24/4/2026.
Subscribe to get an e-book of handyhints for free !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.
Fried rice is a signature dish of the Chinese. It is mainly a non vegetarian dish, but today this version is also popular. The mild pungent taste blended well with the vegetables making it a favourite amongst many of us.
It is a delicious dish which can be served by itself, filled with robust flavour. It is easy to prepare and gets ready in 30 minutes. It is ideal to serve for lunch, brunch or dinner.
A well cooked, non-sticky rice adorned with colourful veggies and enhanced with sauce makes it a delicious meal. It needs no accompaniment but Manchurian or gravy based dishes are usually served with it.
veg fried rice
Veg Fried Rice Recipe
The ingredients that you need are :
2 cups cooked rice
1/2 cup beans cut into thin long strips
1/2 cup carrot cut into thin long strips
1/4 cup peas
1/2 cup capsicum diced
5 garlic crushed
2 onions cut finely
4 tsp soya sauce
2 tsp vinegar
salt to taste
2 tbsp oil
Method :
Cook the rice with four cups of water. Once the pressure releases, remove the rice and put it aside to cool. The grains of rice should be separate.
Take oil in a pan, add the crushed garlic and saute for sometime. Put the onions, saute till light pink. Add the veggies, first the beans, then carrots, followed by capsicum and peas. Cook for five minutes, they need to be a little crisp, not fully cooked. Add salt to it. Put soya sauce and vinegar to it. Mix it. Switch of the flame. Put rice and mix it gently. Veg fried rice is ready to serve.
Take a tip:
Ajinomoto (MSG) is usually added to it. I have not added here. I used to add it earlier, but now I have stopped it.
Spring onion may be used. One can use sweet corn kernels too.
Adding of vinegar is optional but it does lend a good taste to it.
Make sure the rice is well cooked and grains are separate.
Evergreendishesdev
Veg Fried Rice
Veg Fried Rice is a flavoursome rice dish from Indo-Chinese cuisine. It is ideal to serve for lunch, brunch or dinner
Cook the rice with four cups of water. Once the pressure releases, remove the rice and put it aside to cool. The grains of rice should be separate.
Take oil in a pan, put the crushed onions and saute for sometime. Put the onions, saute till light pink. Add the veggies, beans, carrot, capsicum and peas in the order. Cook for five minutes, they need to be crisp. Add salt to it. Put soya sauce and vinegar to it. Mix it. Switch of the flame. Put rice and mix thorughly. Veg Fried Rice Ready to serve.
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veg fried rice
About the event :
This is an old post which I have redone with better pictures and text. Over time, writing style has changed and pictures a little better. Sending this to Foodies_Redoing 42, a fortnightly event.
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. Check out my e-books on Amazon. Do not miss any post, subscribe to get all updates and an e-book for free !
Onion chutney makes a tasty accompaniment with many dishes as dosa and chapathi.
Our food looks awfully dull with the usual or the not so desirable accompaniments. Tasty side dishes makes the meal interesting and palatable. Here is another kind of chutney with onion that you can prepare with dosa or chapati.
Onion Chutney Recipe
Ingredients :
fresh grated coconut 1 bowl
onions 2
green chillies 5
coriander leaves a small quantity
salt to taste
tamarind pulp 1 tsp
dalia split 1 tbsp
For the seasoning :
oil 2 tsp
mustard seeds 1/2 tsp
asafoetida 1/4 tsp
turmeric powder 1/4 tsp
a few curry leaves
urad dal 1/2 tsp
food seems to be at its best
Method : Take a little oil and roast the green chillies. Grind all the ingredients together with a little water. Remove it in a bowl. Make seasoning and add to it. Here is the other variety of chutney which you can make along with one. Happy cooking. If you make Onion Chutney, 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.
Okra with tomatoes/bhindi tamatar ki sabzi makes a good accompaniment with roti or chapati. It is tasty and easy to prepare.
Okra is called by different names. It is commonly known as bhendi or bhindi. Many are familiar to it as lady’s finger.
Okra is a popular vegetable which is used in various ways. It is used to make stir fry, dal, sambar, bhindi fry and even chutney. I love making stir fry with it and here is another one, Okra with tomatoes / bhindi tamatar ki sabzi.
Okra with tomatoes makes a good accompaniment with chapati or roti. It is ideal to pack in the lunch box too, kids will like this, just make sure you chose the best bhindi to make it.
Okra / bhindi should be soft and dark green in colour. The nip should break easily.
Let’s get to the recipe of Okra with Tomatoes/ Bhindi Tamatar ki Sabzi
The ingredients that you need are :
okra or ladies finger 1/2 kg
tomatoes 3
onions 2
oil 1tbsp
chilli powder 2 tsp
amchur powder 1/4 tsp
garam masala powder 1/2 tsp
salt to taste
cumin 1/2 tsp
okra with tomatoes / bhindi tamatar ki sabzi
Method :
Wash and pat dry the okra. Cut into one inch long pieces. Ensure that they are fully dry before you cut.
Cut tomato and onion into small pieces.
Tale a teaspoon of oil in a pan and shallow fry the okra on a low flame, the stickiness should vanish.
Once it is done, put them aside. Add oil, put cumin to it. As the cumin splutters, add onion and saute for sometime. Add tomatoes, let them cook well.
Then add amchur powder, garam masala powder, chilli powder and salt.
Mix well, add the okra pieces to it and simmer for five minutes.
Serve with chapati or roti.
Pin it for later:
This is an old post, which I have redone with better pictures and content. Sending this Foodies_Redoing Old Post 12 where we meet every fortnight with a new look to our old blog post.
If you have liked this post, do leave a comment below. It really motivates me to write more. If you ever make this recipe, take a picture and share it on Facebook by tagging @evergreendishes or on Instagram by tagging @foodiejayashree. I will be glad to see your creation and shall share it further.
Vada pav is a famous street food of Mumbai and is commonly known as the desi burger. It is tasty and serves as a good snack with a cup of hot tea or coffee.
Growing up, this was not common. But soon, as fast food joints started, we enjoyed them regularly. Later, one day I thought of recreating them at home and it was liked by all. Dinner is loved and memorable when we have a good menu as Vada Pav. This is the Classic Vada Pave recipe. It is one of the favourite snacks at home. Read on further to know more about the other varieties of vada pav.
Vada Pav Recipe
Ingredients that you need :
10 pav buns (outsourced )
butter
tomato ketchup
For the vada (dumpling) :
6 potatoes boiled
2 onions finely cut
1/2 teaspoon garam masala powder
1 teaspoon chilli powder
1 tablespoon coriander leaves finely cut
1/2 teaspoon amchur powder
salt to taste
For the batter :
1 bowl gram flour
1 tablespoon rice flour
1 teaspoon chilli powder
1/2 teaspoon cumin seeds
salt to taste
a pinch of soda bi carbonate
oil for frying
For the green chutney :
1 bunch coriander leaves
30 mint leaves
6 green chillies
4 cloves garlic
salt to taste
Vada Pav / Wada Pav
Method:
To make the green chutney:
Grind all the ingredients together sans water. Remove it in a bowl.
To make the vadas :
Mash the potatoes, add the onions, garam masala, chilli powder ,salt, amchur powder and coriander leaves and mix well. Mix the ingredients of the batter with a little water. It should be of semi thick consistency. Make small balls of the filling, keep aside. Heat oil in a kadai.Take a ball, dip it in the batter and slowly let a few of them in the oil. Fry till a dark hue engulfs them. Remove on an absorbent paper.
To make the vada pav :
Cut the pav bun into halves . Heat a skillet, smear some butter on it and roast it slightly. Apply tomato ketchup on one half and the green chutney on the other half. Take ,a fried dumpling, press it between palms and keep it between the two halves. Warm it on the skillet for a few seconds with a little ghee. Serve hot.
Take a tip:
The vadas can be made sans onion too. You may use green chilli and ginger paste instead of chilli powder. It is a Jain Vada Pav.
Place an aloo tikki in it and you have Aloo Tikki Vada Pav.
For the Masala Vada Pav, make a spicy red chutney with a few cloves of garlic. Smear it on the other side instead of ketchup.
To make Corn Vada Pav, make corn tikkis and place them in between.
To make Schezwan Vada Pav, smear schezwan sauce instead of green chutney. Sprinkle some spice mix over it.
To make Cheese Vada Pav, keep a slice of cheese in between along with the aloo vada.
About the event :
This is an old post which has been redone with better pictures and informative text. Sending this to Foodies Redoing Old Post_70, a fortnightly event. It was started by Renu Agarwal and since then, it’s come a long way.
Vada Pav
Vada Pav is a popular street food from Mumbai. It is now famous all over India and popular as Desi Burger.
Grind all the ingredients together sans water. Remove it in a bowl.
To make the vadas :
Mash the potatoes, add the onions, garam masala, chilli powder ,salt, amchur powder and coriander leaves and mix well. Mix the ingredients of the batter with a little water. It should be of semi thick consistency. Make small balls of the filling, keep aside. Heat oil in a kadai.Take a ball, dip it in the batter and slowly let a few of them in the oil. Fry till a dark hue engulfs them. Remove on an absorbent paper.
To make the vada pav :
Cut the pav bun into halves . Heat a skillet, smear some butter on it and roast it slightly. Apply tomato ketchup on one half and the green chutney on the other half. Take ,a fried dumpling, press it between palms and keep it between the two halves. Heat it on the skillet for a few seconds. Serve hot.
Notes
Take a tip:
The vadas can be made sans onion too. You may use green chilli and ginger paste instead of chilli powder. It is a Jain Vada Pav.
Place an aloo tikki in it and you have Aloo Tikki Vada Pav.
For the Masala Vada Pav, make a spicy red chutney with a few cloves of garlic. Smear it on the other side instead of ketchup.
To make Corn Vada Pav, make corn tikkis and place them in between.
To make Schezwan Vada Pav, smear schezwan sauce instead of green chutney. Sprinkle some spice mix over it.
To make Cheese Vada Pav, keep a slice of cheese in between along with the aloo vada.
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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I really love making milkshakes and keep trying a wide range of them. I feel they are a good alternative to milk for children. I have been using my Braun blender for all my milkshakes and I am really happy with the results, hence became an affilate of it.
Gulkand milkshake is with the goodness of rose and naturally healthy. I recommend it to give for kids who are fussy. Well, the ingredients needed are :
milk 2 glasses
gulkand 3 tsp
vanilla ice cream a scoop
sugar optional
Cool
Blend all the ingredients together and serve chilled.
Dal with green leaf / muddipalya is the staple food of many people in South India. It is usually served with steamed rice.
Dal with green leaf makes a good accompaniment with any meal. Tur dal cooked with green leaf vegetables is healthy and makes one of the cherished south indian meals. It is popular as “pappu” in Andhra while in Karnataka it is known as “muddipalya” . Our meals seems to be highlighted by a variety of green leaves as spinach, methi or many others which are abundantly available. This is the recipe from the state of Karnataka.
This is one of the daily essentials in many parts of South India. This dal and rasam are usually cooked simultaneously in most households.
INGREDIENTS :
tur dal 1 cup
spinach 1 cluster
methi 1 cluster
green chillies 4
oil 2 tbsp
mustard seeds 1 tsp
asafoetida a pinch
turmeric powder 1/4 tsp
tamarind a lemon size
salt to taste
sambar powder 1 tsp
mustard seeds 1 tsp
asafoetida a pinch
turmeric powder 1/4 tsp
tamarind a lemon size
salt to taste
sambar powder 1 tsp
METHOD :Cook tur dal in pressure cooker. Cut the stalk of the green leaves and chop them finely. Put them in salt water for sometime. Heat oil in a kadai and make the seasoning with mustard, asafoetida, turmeric and green chillies. Add the green leaves and salt, mix and let cook for sometime. Then add the cooked dal and mix well. Let boil for sometime. Then, add the tamarind pulp and sambar powder and allow to simmer on low flame for five minutes. Serve with hot rice or jowar roti.
Remove the stalk of the green leaves and cut them finely. Keep them in salt water for sometime.
Heat oil in apan, add the mustard, asafoetida, turmeric, green chilly and salt. Let cook for sometime.
Add the cooked dal to it. MIx well and let cook on a slow flame for dometime.
Add the tamarind pulp and sambar powder to it. Mix and simmer for for five minutes.
Serve with hot steamed rice.
About the event:
This post is part of the event Foodies Redoing Old Post_26, where a group of bloggers work on an old post every fortnight. I have changed both the text and pictures. The old posts were lost with time, this is like giving a breath of fresh air to them. Moreover, there is a sea-change in the way we do our work with time, isn’t it ? Do you want to be a part of it?
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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Custard Fruit Salad is a tasty dessert to serve anytime. It is easy to make and can be made ahead of time. It gives the benefit of a wide range of fruits. Fruits of rarer variety taste good and makes it richer. Addition of nuts makes it exotic.
When can you serve fruit salad?
Fruit salad can be served after lunch or dinner as dessert. It is ideal as after school snack for children. It makes a good dessert during summer, serve it with any ice cream. It is also ideal during fasting days.
Does fruit salad stay good in refrigerator?
Fruit salad stays good if refrigerated for two days. It tastes best when it is made and served chilled. Thus, the best way is to make custard and keep it in a refrigerator. Cut the fruits and keep them in another bowl. Mix the fruits in custard and serve.
Ingredients :
Pear 1
Kiwi 3
green apple 1
lychee 8 ( I do not know of the latest threats of it, beware)
orange 1
sapota 2
grapes 15
strawberry 6
milk 1/2 litre
cornflour 1 tbsp
sugar 3 tsp
vanilla essence 2 drops
cashew nuts 4
raisins 8
almonds 4
honey 2 tbsp
Method :
The making of fruit salad involves 3 steps:
Making of custard
Cutting of fruits and nuts
Mixing of it
1 Make custard by boiling the milk. Add sugar. Mix the corn flour in cold milk and keep it aside. Slowly add it to the boiling milk. Let boil for a few minutes. Allow to cool. Once it is at room temperature, keep it in the refrigerator.
2 Wash and cut the pear, green apple and sapota into small pieces. Remove the seeds of lychee and cut into quarters. Peel the orange and make it into segments. Cut strawberries. Cut the dry fruits into small pieces.
3 Mix all the fruits into the bowl of custard. Exotic fruit salad is now ready. Serve chilled, garnish with dry fruits and a dollop of honey.
Take a tip:
Custard powder is made using corn flour. Thus, I have used corn flour and flavoured with vanilla essence to it. Alternatively, you can use custard powder also. But as I get down to the basics, I usually like to use cornflour.
You can use any or all of the mentioned fruits.
If mangoes are available, do use them. It tastes good.
Banana is not used here, you can use it.
Video to make custard :
Pin it for later:
Exotic Fruit Salad
This is an old post which I have redone now. It is part of Foodies_Redoing Old Post 11 where we work on a blog post every fortnight. This was one of the earliest posts that I wrote, now both the pictures and the text are changed.
Exotic Fruit Salad
Fruit Salad is a classic dessert to serve anytime. Use rare fruits and top with nuts to make it exotic.
Make custard by boiling the milk. Add sugar. Mix the corn flour in cold milk and keep it aside. Slowly add it to the boiling milk. Let boil for a few minutes. Allow to cool. Once it is at room temperature, keep it in the refrigerator.
Cutting of fruits
Cut the fruits into small pieces. Chop the dry fruits.
Mixing of fruits
Once the custard is warm, you can add fruits to it. Chill it. Before serving, top with nuts and a dollop of honey.
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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