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  • Dal,the northern style

    Our cooking is influenced from northern states. We adhere their style in daily dishes and thus it seems to have become a part of us. This dish can be served both with rice and chapati .

    INGREDIENTS :

    • tur dal 1 cup
    • tomatoes 3 
    • red chilli powder 1 1/2 tsp 
    • ghee 1tbsp
    • salt
    • cumin 1tsp
    • mustard 1/2 tsp
    • asafoetida 1/4 tsp
    • turmeric powder 1/4 tsp
    dal.the northern style
    an all time favourite

    METHOD :

    Cook the lentil in the pressure cooker. Take a wok and add the ghee. Make the seasoning with cumin,mustard, asafoetida and turmeric powder. Add the tomatoes and salt with some water. allow to cook. Now add the chilli powder and boil for some time. Add the cooked dal to it. Let boil. Serve garnished with coriander .

     

    Evergreendishesdev

    Dal, north indian

    Dal is one of the essentials of Indian menu. North indian dal is tasty and pairs well with both rice and chapati.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course: daily cooking, healthy, Main Course
    Cuisine: north indian
    Ingredients Method

    Ingredients
      

    • 1 cup tur dal
    • 3 tomato
    • 1.5 teaspoon red chilli powder
    • 1 tablespoon ghee
    • salt to taste
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder

    Method
     

    1. Cook the lentil in the pressure cooker. Take a wok and add the ghee. tomatoes and salt with some water. allow to cook. Now add the chilli powder and boil for 
    2. Take a wok and add the ghee. Make the seasoning with cumin,mustard, asafoetida and turmeric powder. Add the  tomatoes and salt with some water. allow to cook. 
    3. Now add the chilli powder and boil for some time. Add the cooked dal to it. Let boil. Serve garnished with coriander .

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  • Mango mania

    Just as the mango seasons are coming to an end , I have another recipe that you would love to try.

    Mango Smoothie

    Ingredients :

    Mango pulp 2 bowl

     Coconut milk  1 bowl

    Jaggery  1/2 bowl

    Cardamom powder

    DSC01670

    Method :  Blend the ingredients chill and serve.

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  • Tri colour pulav | Tiranga Pulao | How to make tri colour pulav

    Tri colour pulav | Tiranga Pulao | How to make tri colour pulav

    Jump to Recipe

    Tri-colour pulav is a three layered rice of varying tastes and colour as the name implifies, gives a satisfying taste when blended together.This dish involves a little bit of work, but its worth it. It is ideal as a weekend menu. 

    Green, white and orange are the three layers that are made, the vegetables are used accordingly. The three colours are the Indian colours denoted in our national flag. The dish is appropriate to make for any national celebration as Independence Day and Republic Day.

    I often convince myself that pulav is the best meal for my children as they eat it without any fuss. My son needs a curry along with it but rest of us are good with a yoghurt based salad. The  pulav recipes that I usually make on holidays are Mint Pulao,  Corn and Peas Pulao, Spring onion and corn Pulao

    Tri-colour pulav
    Tri-colour pulav

    Tri-Colour Pulav Recipe:

    INGREDIENTS :

    • 1 1/2 cups of basmati rice
    • 3 onions chopped
    • 1/4 cup beans diced
    • 1/4 cup peas
    • 3/4 cup cabbage finely cut
    • 1/2 cup carrot diced

     Grind together for the green layer

    • 2 green chillies
    • 1/2 bunch coriander
    • 1/2 inch ginger
    • 2 cloves garlic

     Make puree for the orange layer :

    • 2 tomatoes
    • 1/2 inch ginger
    • 2 cloves garlic

     Whole spices for the white layer

    • 2 cloves
    • 2 cardamom
    • 1 green chilly
    • 2 sticks of cinnamon

     

    Method :

    • Cook rice in a rice cooker and keep aside.
    • Boil beans and peas together.
    • Boil carrot seperately and keep aside.
    • Make the paste and the puree with the mentioned ingredients. Keep aside.
    • Take a wok and add some oil with a spoon of ghee in it.  Add a clove and cardamom and saute for a while. then add the onions and saute till light pink.Add beans and peas to it. Then, add the green paste and saute for some time. Turn off the flame, add a portion of the cooked rice to it. Mix salt. Take a wide bowl and pour this into it. The green layer is ready.
    • Again, add the mixture of oil and ghee. Add cumin and the spices. Saute the onions and toss in the cabbage. Stir fry for sometime. Let cool. Again mix a third of the rice with salt. Pour over the green layer. Two layers are ready.
    • Finally, we come to the third layer. Take some oil and add a few spices. Add the onions, saute till pink , then add carrot to it. Now add the puree to it and allow to simmer for sometime. Let cool. Mix the required quantity of rice to it. Slowly, add over the two layers.
    • After a while, you can slowly tilt it to a different plate. Serve the three layers together.  Tri-colour pulav is ready to serve.

    Take a tip:

    • The cooked rice should be separate grains and not mushy.
    • Capsicum may be used for the green layer.
    • Mint can be used along with coriander while grinding.
    • Cabbage can be avoided for the white layer. A few pieces of potato can be put instead.
    • Alternatively, you can make jeera rice for the white layer.
    • A curry or a simple yoghurt salad pairs well with it.

    Related posts:

     

    Print Recipe
    Tri-colour pulav
    Evergreendishesdev

    Tri-colour Pulav

    Tri-colour pulav is a three layered rice of different flavours. A fusion of different variety, it tastes good and unique.
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 40 minutes
    Total Time 1 hour
    Servings: 6 people
    Course: brunch, dinner, lunch
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • For the pulav
    • 1 1/2 cups of basmati rice
    • 3 onions chopped
    • 1/4 cup beans diced
    • 1/4 cup peas
    • 3/4 cup cabbage finely cut
    • 1/2 cup carrot diced
    • Grind together for the green layer
    • 2 green chillies
    • 1/2 bunch coriander
    • 1/2 inch ginger
    • 2 cloves garlic
    • Make puree for the orange layer :
    • 2 to matoes
    • 1/2 inch ginger
    • 2 cloves garlic
    • Whole spices for the white layer
    • 2 cloves
    • 2 crdamom
    • 1 green chilly
    • 2 sticks of cinnamon

    Method
     

    1. Cook rice in a rice cooker and keep aside.
    2. Boil beans and peas together.
    3. Boil carrot seperately and keep aside.
    4. Make the paste and the puree with the mentioned ingredients. Keep aside.
    5. Take a wok and add some oil with a spoon of ghee in it.  Add a clove and cardamom and saute for a while. then add the onions and saute till light pink.Add beans and peas to it. Then, add the green paste and saute for some time. Turn off the flame, add a portion of the cooked rice to it. Mix salt. Take a wide bowl and pour this into it. The green layer is ready.
    6. Again, add the mixture of oil and ghee. Add cumin and the spices. Saute the onions and toss in the cabbage. Stir fry for sometime. Let cool. Again mix a third of the rice with salt. Pour over the green layer. Two layers are ready.
    7. Finally, we come to the third layer. Take some oil and add a few spices. Add thhe onions, saute till pink , then add carrot to it. Now add the puree to it and allow to simmer for sometime. Let cool. Mix the required quantity of rice to it. Slowly, add over the two layers.
    8. After a while, you can slowly tilt it to a different plate. Serve the three layers together.  Tri coloured pulav is ready to serve.

    Notes

    • The cooked rice should be separate and not mushy.
    • Capsicum may be used along with the veggies for the green layer. It has to be sauted with the onion.
    • Cabbage can be avoided for the white layer. A few pieces of potato can be put along with onion while cooking. Alternatively, you can make jeera rice for the white layer without any vegetables.
    • A curry or a yoghurt based salad pairs well with it. 

    This recipe has been featured on Twinkl, as part of their Tri-coloured Theme, “Recipes for Independence Day” blog.

     

    Pin it for later:

    Tri-colour pulav is a three layered rice of varying tastes and colour as the name implifies, gives a satisfying taste when blended together.This dish involves a little bit of work, but its worth it. It is ideal as an weekend menu. 
    Tri colour pulav

    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 !

    About the event :

    This is an old post which I have redone with better pictures. Sending it to Foodies_Redoing Old Post43, a fortnightly event.

     

     

     

     

     

     

  • Curd rice | Mosaru Anna Recipe

    Curd rice | Mosaru Anna Recipe

    Curd rice is a simple, tasty, comfort food. It is one of the essential food in most South Indian home.

    Summer is synonymous to curd and curd rice  as rains is to masala chai and pakoras. After a heavy meal, when dinner is out of mind, curd rice is a good option. When you are tired, after a long day work, curd rice is always welcome. In the blazing heat, it is one of the best food you can consume. It is the easiest summer food you can prepare.

    In South India, the lunch and dinner ends with a curd rice. It is a ritual which most follow, either by mixing steamed rice with curd or butter milk. It is commonly known as mosaru anna or mosranna

    Benefits of eating curd rice:

    • Curds is a coolant food during summer.
    • Curd rice is ideal for all.
    • You can use  the left over rice to make curd rice.
    • It is easy to prepare.

    Occasionally, I prepare curd rice too. Bisebelebath and curd rice is one such combination we like at home. Here are a few tips I would like to share. The rice cooked should be soft, you can make it mushy with a ladle. Curd should not be added when the rice is hot. Allow it to cool sometime before mixing. Turmeric powder is never added in the seasoning here, unlike other dishes.

     

    a bowl of curd rice garnished with pomegranate arils

    Curd Rice Recipe 

     

    Ingredients:

    1 bowl of rice cooked 

    2 bowls of yoghurt

    1 tsp oil 

    1/2 tsp mustard seed 

    1/2 tsp cumin seeds 

    asafoetida 

    1/2 tsp urad dal

    1/2 tsp gram dal 

    2 green chillies or dried chilles in yoghurt

    curry leaves

    coriander leaves

    salt

    1/2 cup fat milk  

    1/2 cup pomegranate arils

     

     

    Proceed :

    Cook rice and keep aside. Make it soft by a ladle. Take a pan and heat the oil. Make the seasoning with mustard seeds, cumin seeds, asafoetida, urad dal, gram dal ,asafoetida and chillies. Add yoghurt and ,milk and salt. Add the seasoning and mix well. Garnish with coriander leaves. Nothing to beat it in hot summer !

    Take a tip:

    • Mash the rice while it is hot with a spoon..
    • You can add green grapes to it.
    • A few cashew pieces put in the seasoning gives a good taste to it.
    • Curd should be added only when the rice has cooled down. You can add only milk initially.
    • Curry leaves and coriander give good taste to it.
    • Instead of green chilli, you can use sun dried chilllies, it taste good. 
    Evergreendishesdev

    Curd Rice

    Curd Rice is a tasty, healthy and a comfort food. It is ideal to serve during summer.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course: light dinner, lunch
    Cuisine: karnataka, south india
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 tsp oil
    • 1/2 tsp mustard seed
    • 1/2 tsp cumin seeds
    • asafoetida
    • 1/2 tsp urad dal
    • 1/2 tsp gram dal
    • 2 green chillies or sun dried chillies
    • curry leaves
    • coriander leaves
    • salt
    • 1/2 cup fat milk

    Equipment

    • bowl, ladle, pressure cooker, small pan, serving spoon

    Method
     

    1. Cook rice and keep aside. Make it soft by a ladle. Take a pan and heat the oil. Make the seasoning with mustard seeds, cumin seeds, asafoetida, urad dal, gram dal ,asafoetida and chillies. )nce the rice cools, add yoghurt, milk and salt. Add the seasoning and mix well. Put the pomegranate arils Garnish with coriander leaves. Curd rice is ready to serve.

    Notes

    Make rice mushy while it is hot.
    You can add green grapes to it.
    A few cashew pieces put in the seasoning gives a good taste to it.
    Curd should be added only when the rice has cooled down. You can add only milk initially.
    Curry leaves and coriander give good taste to it.
    Instead of green chilli, you can use curd chillies which are prepared and stored at home.

    Pin it for later :

     

    bowl of curd rice
    curd rice

     

    If you ever make this recipe, take a picture and share it on Instagram by tagging @foodiejayashree or @evergreendishes on Facebook.Subscribe to get all updates in your inbox + an e-book for free!

  • Mango smoothie with varied toppings

    Mango smoothie with varied toppings

    Mango smoothie is healthy and makes an excellent breakfast for all. It is packed with the goodness of mango, yoghurt and milk.

    It is the season of mangoes and no reason not to use mangoes. As children, we enjoyed eating mangoes. Now, I find ways to cook with it.

    The recipe of mango smoothie is given below. Addition of sugar is optional. It depends on the sweetness of the mango and most time, we rarely need it. Here, topping can be varied, you can put some chopped nuts, cherries or serve with a wafer.

    The reason I love smoothies, it is filling and can be made in a jiffy.

    The other mango recipes are : mango pannacotta, amba bhaat, mango sheera,

     

     

    mango smoothie
    manggo smoothie

     

    Mango Smoothie Recipe

     

    Ingredients :

    • 2 mango
    • 1 cup cold milk
    • 200 ml yoghurt

    METHOD :

    Cut mango into chunks. Put it in a liquidiser with yoghurt and milk. Serve with any topping given below

    Toppings :

    • cherries
    • nuts as cashew, almond and raisin cut into pieces
    • wafers
    • roasted flax seeds
    • soaked chia seeds

    Take a tip :

    • Any kind of sweetener may be used if needed.
    • Addition of milk is optional but it helps in balancing the taste if the curd is slightly sour.

     

    Pin it for later :

    mango smoothie
    mango smoothie
    mango smoothie

    Mango Smoothie

    Mango Smoothie is an easy to make, tasty and filling breakfast. Use any of the toppings or a combination of them.
    Print Recipe Pin Recipe
    Ingredients Method Notes

    Ingredients
      

    • 2 mango
    • 1 cup cold milk
    • 200 ml yoghurt

    Method
     

    1. Cut mango into chunks. Put it in a liquidiser with yoghurt and milk. Serve with any topping given below
    Toppings :
    1. cherries
    2. nuts as cashew, almond and raisin cut into pieces
    3. wafers
    4. roasted flax seeds
    5. soaked chia seeds

    Notes

    Any kind of sweetener may be used if needed.
    Addition of milk is optional but it helps in balancing the taste if the curd is slightly sour.

    About the event:

    This is an old post, which I have redone with better pictures and text. Sending it to Foodies Redoing _98. It is a fortnightly event and so many of my posts have been redone here.

    If you ever make Mango Smoothie, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

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  • Stuffed Capsicum (microwave cooking)

    Stuffed Capsicum (microwave cooking)

    Stuffed capsicum is tasty and makes a good accompaniment with chapati or phulka.

    Stuffed vegetables are relished by all and they make good accompaniments with nan or chapatis. Capsicum have always been used numerously in vegetables and rice dishes, but stuffed one makes an ideal meal. Here is a microwave cooking with stuffed vegetable.  Do let me know what you feel.

    stuffed capsicum
    stuffed capsicum

    The ingredients that you need :

    • Capsicum 6 large ones
    • 2 teaspoon oil

    For the stuffing :

    • boiled potatoes 4
    • onion finely cut 2
    • chilli powder 1 tsp
    • cumin powder 1/2 tsp
    • garam masala 1/4 tsp
    • salt

    coriander leaves

    Method: 

    • Take the capsicum and scoop it at the top  with a knife. Remove the seeds.
    • Make the filling with the boiled potatoes. Mash the potatoes, add the cut onions,chilli powder,garam masala,salt and coriander leaves. Mix well.
    • Fill into each one of the capsicum.
    • Take oil in a microwave safe dish and heat it.
    • Keep the stuffed veggies in it and microwave for ten minutes.
    • It takes about fifteen minutes to be done in the microwave. Change the temperature and keep it for maximum of four minutes, repeat again 

      stuffed capsicum

    DSC01745

    Method :

     

     

    stuffed capsicum
    stuffed capsicum

    I hope  this is new to you and have you liked this version of stuffed capsicum of mine ? Do let me know in the comments section below. If you are interested in more microwave recipes, check out this salted cashewnuts.

    About the event:

    This is an old post which has been redone with formatting. Sending this to Foodies_Redoing Old Post44

    stuffed capsicum

    Stuffed Capsicum

    Stuffed capsicum makes a good accompaniment with chapati and phulka. Preparing it in microwave is guilt free recipe.
    Print Recipe Pin Recipe
    Course: dinner ideas, lunch, party plan
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 6 capsicum
    • 2 tsp oil
    • 4 boiled potatoes
    • 2 onion finely cut
    • 1 tsp chilli powder
    • 1/2 tsp cumin powder
    • 1/4 tsp garam masala
    • salt
    • coriander leaves

    Method
     

    1. Wash the capsicum and scoop the top portion.
    2. Mash the potatoes. Add the spice powders and salt to it. Cut the coriander leaves and mix it.
    3. Take a portion of the filling and stuff it inside a capsicum. Repeat for the remaining.
    4. Take oil in a microwave safe bowl, heat it for 30 seconds. Keep the stuffed capsicum and microwave for three minutes. Repeat again. They should be tender.

    Other stuffed dishes from the blog: Stuffed Cucumber, Stuffed Bhindi

    stuffed capsicum
    stuffed capsicum

    Subscribe to get all updates in your inbox and an e-book of handyhints for free!f 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 !

     

  • Mango Milkshake Recipe

    Mango Milkshake Recipe

    Mango milkshake is a tasty drink to serve during. Children will drink this without any fuss. It is creamy and tasty.

    It’s the season of mangoes. Various kind of desserts, juices and sweets are made with it. Milkshake, juice, ice cream, sorbet and souffle are some of them. But the most prevalent is the mango pulp or the aamras as it is popularly known,  which is served as an accompaniment. But, there’s nothing like eating a fruit all by itself messing our hands.

    Mango milkshake is tasty, filling and ideal to serve during any time of the day. Serve it during breakfast, as a refreshing drink at noon or in the evening after the children come back from play.

    A few mango recipes that I have on the blog are the following : mango jam with chia seed, mambazha pulissery, raw mango rice, ambua, raw mango salad

    mango milkshake
    mango milkshake

    Ingredients: 

    • 3 mango (alphanso)
    • 2 scoop mango ice cream
    • 1/2 litre milk
    • 2 teaspoon sugar
    • ice cubes for serving

    Method:

    Cut chunks of mango and put them in a freezer for sometime. This gives a good texture to the milkshake. Put them in a liquidiser. Add ice cream, milk and sugar  to it, give a swirl. Serve chilled with ice cubes in it.

    Take a tip:

    • One can use other variety of mango but avoid the fibrous ones.
    • Addition of sugar is optional. If you are on diet, skip adding it. 

    A few other recipes from co-bloggers are : 

    Giangi uses a combination of fruits in her  Italian smoothie or Frullato as it is called. Azlin has made a frappe using raspberry and white chocolate. 

     

    Pin it for later :

    mango milkshake
    mango milkshake

    This was one of the first few posts that I wrote when I started my blog. Now, it’s time to update the pictures and sending this to Foodies_Redoing Old Post 3

    If you have liked this post, do leave a comment, it will be nice to hear from you. Let’s be connected.

    Follow @foodiejayashree on Instagram for regular updates or @evergreendishes on Facebook and Twitter.

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  • Cabbage salad | how to make cabbage salad

    Cabbage salad | how to make cabbage salad

    Cabbage Salad is tasty and healthy. It is ideal to binge as a mid-day snack. 

    Many people desist eating raw cabbage. But it is healthy as it contains antioxidants and  fibre along with vitamins. Try to include more of this super food  in your daily diet. Raw cabbage tastes good only when it is fresh and is green in colour. Make sure you chop the cabbage finely.  The way a vegetable is chopped gives a different taste to the food. 

    The other salad recipes on the blog are watermelon rind salad, sprouted moong salad, kidney bean and corn salad. 

     

    DSC01698

    Ingredients :

    • 1 cabbage ( a small green one)
    • 2 tomato diced
    • salt
    • 1teaspoon lemon juice
    • 1 teaspoon olive oil
    • coriander leaves finely cut for garnishing

     

    Method:

    Shred the cabbage finely. The kind of cutting influences the taste of the food. Wash in running water and put  in a colander for sometime. In a bowl add chopped cabbage. Put tomato pieces to it. In a small bowl add olive oil, put salt and lemon juice to it.  Garnish with coriander leaves. Serve chilled.

    Take a tip:

    • Use fresh cabbage to make salads. A day old may be used in making stir fry and soup.
    • Choose cabbage that is green in colour.
    • Chop it finely.
    cabbage salad
    Evergreendishesdev

    Cabbage Salad

    Cabbage salad is tasty, easy to make and healthy. It is ideal to serve as a mid-day snack or lunch menu.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Total Time 15 minutes
    Course: dinner, lunch, mid-day snack
    Cuisine: Indian
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 cabbage a small green one
    • 2 tomato diced
    • salt
    • 1 teaspoon lemon juice
    • 1 teaspoon olive oil
    • coriander leaves finely cut for garnishing

    Equipment

    • 1 knife
    • 1 chopping board
    • 1 big bowl
    • 1 small bowl
    • 1 serving spoon

    Method
     

    1. Shred the cabbage finely. The kind of cutting influences the taste of the food. Wash in running water and put  in a colander for sometime. In a bowl add chopped cabbage. Put tomato pieces to it. In a small bowl add olive oil, put salt and lemon juice to it.  Garnish with coriander leaves. Serve chilled.

    Notes

    Use fresh cabbage to make salads. A day old may be used in making stir fry and soup.
    Choose cabbage that is green in colour.
    Chop it finely.

    If you ever make this Cabbage Salad recipe or any of my other dishes,  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 !

     

     

  • Masala wada / Ambode /

    Masala Wada is a popular dish from Karnataka. It is usually served during festivals as part of the festive platter. It is commonly called as Ambode in Kannada.

    INGREDIENTS :

    • 1 cup bengal gram 
    • 1 teaspoon rice flour 
    • 4 green chillies 
    • 1/4 teaspoon cumin seeds 
    • 1/2 inch ginger 
    • coriander leaves finely cut
    • curry leaves ( tear them)
    • salt
    • oil for frying

    DSC01723

     

     

    METHOD :

    Soak bengal gram for one hour. Grind coarsely along with green chillies,cumin  and ginger. Add salt, coriander leaves and curry leaves. Mix well. Heat oil in a kadai. Make small wadas  between palm and slowly let them in the oil. Fry until golden in colour. Serve hot .

    handy hint : Add little water while grinding the dal. Use the soaked water to grind it. Wadas made thin are crisper while those made slightly thick turn to be soft.

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  • Menthe Kadabu | Karnataka recipes

    Menthe Kadabu | Karnataka recipes

    Menthe Kadabu is a traditional recipe from Karnataka. It makes a good menu for lunch. Small, flattened discs of wheat flour are fried and sauted in a seasoning of fenugreek leaves, garnished with coconut.

    I attribute my cooking skills to my mom and mother in law and indebted to them. Both,  have been good cooks during their hay days and give good guidance.

    Methi or fenugreek leaves are extensively used by me. I like the pungent taste that it gives besides the nutrition.Here is one such kind where methi leaves are tossed in flattened puris. It is known as” menthe kadabu” in kannada.  I am sure  that you will love this recipe. Do let me know.

    methi delight
    methi delight

    INGREDIENTS :

    A  for the flattened puri or kadabu :

    • wheat flour 2 cups
    • chilli powder 1/2 tsp
    • salt
    • turmeric powder
    • asafoetida
    • rice flour 1tsp

    B   for the seasoning :

    • fenugreek leaves 2 bowls
    • chilli powder 1tsp
    • fresh coconut 1/2 bowl
    • oil for seasoning
    • cumin seeds 1/2 tsp
    • asafoetida
    • turmeric powder
    • salt

    Method :

    A  to make kadabu or flattened puri

    Mix the wheat flour with all the given ingredients into a thick dough. Keep aside for sometime.

     

    DSC01820

    Then, take a small ball and flatten between palms. Keep aside.

    Heat oil in a kadai and fry them. Keep aside.

    DSC01825

    B   For the seasoning :

    Cut and wash the fenugreek leaves. Take a kadai and make the seasoning using cumin seeds. Add the washed green leaves and saute for two minutes. Then, add chilli powder,salt and fresh grated coconut and mix well. Now, add the flattened puris , simmer for two minutes and remove from flame. Methi delight is rezdy to serve.

    methi delight
    methi delight

     

    Let’s be connected. Do follow on other social media Twitter, Facebook, G+, Pinterest, Instagram

    methi delight
    Evergreendishesdev

    Methi delight / menthe kadabu

    Methi delight or menthe kadabu makes a tasty dish, serve it for breakfast or with the lunch. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Total Time 30 minutes
    Course: Breakfast, lunch, weekend
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    For the flattened puri /kadabu
    • 2 cups wheat flour
    • 1 teaspoon rice flour
    • 1/2 teaspoon chilli powder
    • 1/4 teaspoon turmeric powder
    • 1/4 teaspoon asafoetida
    • salt to taste
    • water for kneading
    For the seasoning
    • 2 cup fenugreek leaves
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 1/4 teaspoon asafoetida
    • 1 teaspoon chilli powder
    • 1/2 bowl fresh coconut
    • salt to taste
    Other ingredients
    • oil for shallow frying

    Method
     

    To make the flattened puri / kadabu
    1. Mix all the ingredients into a stiff dough. Keep it aside
    2. Take a small piece of the dough, flatten between palms and keep aside on a plate. Repeat for the rest of the dough.
    3. Heat oil and fry them. 
    To make the seasoning
    1. Cut and wash the fenugreek leaves. Take a kadai and make the seasoning using cumin seeds. Add the washed green leaves and saute for two minutes. Then, add chilli powder,salt and fresh grated coconut and mix well. Now, add the flattened puris , simmer for two minutes and remove from flame. Methi delight is rezdy to serve.

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