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  • Potatoes tossed in cumin | Aloo jeera

    Potatoes tossed in cumin | Aloo jeera

    Potatoes play an important role in our daily cooking because of their versatility. You can use it for a wide range of dishes, from stir fry to snacks.

    Presenting to you all a  tasty and simple vegetable  with very few ingredients.  Potatoes tossed in cumin is nothing ,but our very own Aloo Jeera, which is loved by one and all. Over to the recipe below.

    The ingredients that you need are:

    1. 1/2 kilogram potatoes 
    2. 1/2 tablespoon cumin seeds 
    3. 1/4 teaspoon turmeric powder 
    4. 1/4 teaspoon asafoetida 
    5. 1/4 teaspoon mustard seeds 
    6.  2 teaspoon chilli powder 
    7. salt according to taste
    8. 3 tablespoon oil 
    aloo jeera
    aloo jeera

     

    METHOD :

    Cut the potatoes into medium sized long strips. Wash them well with salt water.

    Take a kadai and add oil to it. Add mustard seeds, turmeric and asafoetida. When it splutters, add thecumin seeds. Then add potato slices into it.

    Cook on a low flame until done. It needs time , so do not hurry with it.

    When done, add salt and chilli powder. Serve with chapati or rice.

    Other potato recipe on the blog: Grilled baby potatoes  Aloo Jeera

    aloo jeera
    Evergreendishesdev

    Aloo Jeera

    5 from 2 votes
    Aloo Jeera is one of the tastiest and easiest accompaniments that I can think of. It is liked by one and all.
    Print Recipe Pin Recipe
    Servings: 4 people
    Ingredients Method Notes

    Ingredients
      

    • 1/2 kilogram potatoes
    • 3 tbsp oil
    • 1/4 tsp mustard seeds
    • 1/4 tsp turmeric powder
    • 1/4 tsp asafoetids
    • 2 tsp chilly powder
    • salt to taste
    • 1/2 tbsp cumin

    Method
     

    1. Wash the potato and cut them into medium sized long pieces.
    2. Take oil in a pan, make the seasoning. Add the mustard seeds, as it crackles, put asafoetida,cumin and turmeric. Then add the potato pieces.Mix well. Add salt.
    3. Let cook on a low flame, keep sauteing in between. 
    4. Once it is done, add chilly powder and let cook for another five minutes.
    5. Alu Jeera is ready to serve.

    Notes

    Do not peel the skin of potatoes.
    Wash the potatoes pieces well in salt water.
    Adjust chilly powder to your preference.

    Other side dishes that I often make at home are Alu Palak, Veg Hariyali and Methi Chaman.

    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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  • Aviyal / easy avial recipe/ Kerala cuisine

    Aviyal / easy avial recipe/ Kerala cuisine

    Avial / aviyal is a popular dish from Kerala cuisine. Assorted vegetables are used to make this delicious stir fry, it tastes good with hot steamed rice.

    This is a popular dish of Kerala. It is lightly spiced with various kinds of umpteen vegetables. It makes a good dish when you have a stack of veggies at home or a few assorted ones. It is usually served with rice but can also be eaten with chapati.

    Avial / aviyal

    Avial / Aviyal / Kerala cuisine

    Ingredients:

    • 20 beans
    • 1 carrot
    • 1 potato
    • 2 cucumber
    • 1/2 bowl green pea
    • 2 drumstick
    • 1/4 yam
    • 1/2 bowl fresh grated coconut
    • 1 teaspoon cumin
    • 2 green chilly
    • 1 tablespoon coconut oil
    • 1/2 teaspoon mustard seed
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • a few curry leaves
    • salt to taste
    • water for grinding

    Method:

    1. Wash and cut the veggies.
    2. Boil them separately in a pan with water. Remove the stock and use it for any other purpose.
    3. Grind coconut, green chilly and cumin together with some water to a fine paste.
    4. Heat oil in a pan, add mustard seeds, as they crackle, put asafoetida, curry leaves and turmeric powder. Put the veggies, the ground paste and salt, give a stir.
    5. Heat for sometime, let the flavours imbibe.
    6. Serve hot with rice or chapati.

    Pin it for later:

    easy avial recipe

    This was one of the first few posts that I wrote when I started my website. I have joined a group Foodies_Redoing Old Posts and we give a new look to one post every fortnight. This post is part of Foodies Redoing Old Post 5. Believe me, I had not even put a single picture for this post ! Well, I have come a long way since then.

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

  • Rice porridge | South Canara cuisine

    Rice porridge | South Canara cuisine

    Rice Porridge / Congee  is a traditional and staple food of the people of South Canara. It is usually served for breakfast.

    South Canara cuisine has many different delicacies. They use grated coconut and coconut milk extensively. Rice porridge  is cooked in coconut milk which give a mild and pleasant aroma . It is an ideal food for summer as it has cooling properties on the body.

    The rice is cooked in the direct method in a thick bottom pan with sufficient quantity of water.  Meanwhile, the coconut milk is extracted by grinding with water and passing through a sieve.

    This milk along with salt  is put to the rice which is slowly being cooked. After, boiling for an  hour, it is removed and served.

    rice porridge | south canara cuisine

    A few other recipes from South Canara cuisine on the blog are :

    Rice Porridge | Congee

    Ingredients:          Measurement : 1 cup = 250 ml

    • 1/2  cup rice
    • 7 cup water
    • salt as needed
    • 1 cup thick coconut milk
    • 1 cup thin coconut milk

    Method:

    1. Wash the rice and keep it to boil in a thick bottom pan. Cook it on a slow flame.
    2. Grate half a coconut.
    3. Put it in hot water and keep aside for sometime.
    4. Extract the milk from it. Keep the first extract separate.
    5. Again, put it in the jar and grind with some water.
    6. Once the rice is cooked, put the first extract to it.
    7. Let cook, it should be soft and smooth. Put the thin milk also to it.
    8. Add salt to it. Let cook for sometime.
    9. Adjust the consistency by adding some water.
    10. Rice Porridge is ready to serve.

    Take a tip:

    • Keep stirring in between.
    • Use a thick bottom pan, a pressure cooker will be ideal.
    • The consistency should be moderate.

    How to serve:

    Rice porridge tastes good by itself but you can use mango pickle with it. It tastes good.

    About the event :

    This is an old post which I have updated with better pictures. Sending this to Foodies_Redoing Old Posts 86. It is a fortnightly event where we worrk on an old post, either by adding text, better pictures or overall structure of the blogpost.

    First published on 24th Feb 2014. Updated on 30th Sept 2022. 

    rice porridge
    Evergreendishesdev

    Rice Porridge

    5 from 2 votes
    Rice Porridge is a traditional dish from South Canara. Commonly known as ganji, it makes a good food for summer. 1/2  cup rice
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 1 hour 1 minute
    Total Time 1 hour 25 minutes
    Course: Breakfast, lunch
    Cuisine: South Canara
    Ingredients Method Notes

    Ingredients
      

    • 1/2 cup rice
    • water
    • salt as needed
    • 1 cup thick coconut milk
    • 1 cup thin coconut milk

    Method
     

    1. Wash the rice and keep it to boil in a thick bottom pan. Cook it on a slow flame.
    2. Grate half a coconut.
    3. Put it in hot water and keep aside for sometime.
    4. Extract the milk from it. Keep the first extract separate.
    5. Again, put it in the jar and grind with some water.
    6. Once the rice is cooked, put the first extract to it.
    7. Let cook, it should be soft and smooth. Put the thin milk also to it.
    8. Add salt to it. Let cook for sometime.
    9. Adjust the consistency by adding some water.
    10. Rice Porridge is ready to serve.

    Notes

    Keep stirring in between.
    Use a thick bottom pan, a pressure cooker will be ideal.
    The consistency should be moderate. 
    a bowl of rice porridge from soouth canara cuisine
    rice porridge | south canara cuisine

    If you have liked this post, do share it further with your family members and friends. If you ever recreate this recipe, take a picture and tag @foodiejayashree on Instagram. Do check out my e-books on Amazon.

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  • Potato Veggie

    This vegetable is ideally served with dosa along with coconut chutney. It gives the zing to the dish which is irressistible. Thin,crisp dosas smeared with red onion chutney and a serving of this veggie with a dollop of butter is a sheer delight on a Sunday morning!

    The ingredients that you need are

    4 boiled potatoes

    2 onions cut into thin long strips

    3 green chillies cut into pieces

    a spoon of cumin seeds

    half a spoon of grated ginger

    a quarter spoon of turmeric powder

    a pinch of asafoetida

    salt according to your taste buds

    a little bit of oil

    curry leaves and coriander leaves for garnishing

    Method:

    Take oil in a kadai and make the seasoning with cumin seeds, ginger, turmeric powder,asafoetida, green chillies and curry leaves. Add the cut onions to it and saute for a while. I prefer onions, cut this way for masala dosa. Then, mash the potatoes and add to it. Add salt and garnish with coriander leaves.

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  • Phirni | Easy Phirni Recipe

    Phirni | Easy Phirni Recipe

    Jump to Recipe

    Phirni  is a popular dessert from North India. It is made of milk along with soaked rice which is made into a paste and cooked in it. It is tasty and one of the most loved dessert. It tastes best when served chilled. 

    Today, I am sharing an easy phirni recipe which can be made in ten minutes. Make it ahead and put it in the refrigerator Here, I am using rice flour as the star ingredient instead of soaked rice. Personally, we have liked the easy method of phirni  and been making it quite often. You can make it ahead and put it in the refrigerator to chill.

    phirni

    Easy Phirni Recipe :

    Ingredients:

    • 1 litre of milk
    • 3 tablespoon  rice flour
    • 4 tablespoon  sugar
    • a few strands of saffron
    • 5 drops vanilla essence
    • cashewnuts and almonds
    • 1 teaspoon  ghee

     

    Method:

    Boil milk with saffron strands. Add sugar. Now, slowly add the rice flour and keep stirring so that no lumps are formed.  Allow to cook for a minute and turn off. Add dry fruits roasted in ghee and vanilla essence to it and mix well. Serve chilled.

     

    Print Recipe

    Easy Phirni Recipe

    5 from 3 votes
    Phirni is a popular dessert from North India. Here is the easy recipe of phirni which can be made in ten minutes.
    Print Recipe
    Cook Time 10 minutes
    Chilling time 2 hours
    Total Time 2 hours 10 minutes
    Course: Dessert
    Cuisine: north indian
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 litre milk
    • 3 tablespoon rice flour
    • 4 tablespoon sugar
    • a few strands of saffron
    • 5 drops vanilla essence
    • cashewnuts and almonds
    • 1 teaspoon ghee

    Equipment

    • 1 pan
    • 1 ladle
    • 2 small bowls

    Method
     

    1. Boil milk with saffron strands. Add sugar. Now, slowly add the rice flour and keep stirring so that no lumps are formed.  Allow to cook for a minute and turn off. Add dry fruits roasted in ghee and vanilla essence to it and mix well. Serve chilled.

    Notes

    Addition of vanilla essence is optional but lends a good taste to it.
    You may add other nuts as raisins and pistachois.
    Phirni tastes good when chilled.

    About the event :

    Sending this Fodies_Redoing Old Post _138. It is an old post which has been updated with better pics and text, the recipe remains the same.

    Pin it for later :

    phirni
    easy phirni recipe
  • Masala Dosa | Masala Dosa with homemade batter

    Masala Dosa | Masala Dosa with homemade batter

    Dosa is a thin crepe made of batter of rice and lentil. It is fermented overnight and prepared the next day. Masala Dosa is usually served with a chutney and potato vegetable.

    Masala Dosa, the very name  brings a kind of joy to every South Indian. This is one of the popular breakfast dishes in south india. In Karnataka, districts of Bangalore, Mysore and Udupi, it is a common affair to have dosa batter in the refrigerator. It serves dual purpose, the breakfast dilemma is solved and  one can use it for various purpose.

    Other dosa varieites that I make at home are: Jowar Dosa, Neer Dosa, Rawa Dosa

    Masala Dosa 

    The ingredients that you need are:

    For soaking:

    • 4 cups of rice
    • 1 cup of urad dal
    • 1 teaspoon bengal gram
    • a bowl of flattened rice (poha)
    • 1 teaspoon fenugreek seed
    • water

    For batter:

    • salt as needed

    For the potato veggie:

    • 4 potato
    • 2 onion
    • 2 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/2 teaspoon cumin
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • 1/4 teaspoon turmeric powder
    • 4 green chilli
    • salt
    • fresh coriander

    To make coconut chutney :

    Ingredients:

    • 1 cup fresh grated coconut
    • 1/2 cup roasted gram
    • 4 green chilly
    • 1/2 teaspoon oil
    • 1 teaspoon tamarind pulp
    • salt to taste
    • water

    For seasoning:

    • 2 teaspoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder

    To make dosa:

    • batter
    • oil and ghee mixture

     

    Masala Dosa
    Masala Dosa

    Method:

    1. Soak the rice and urad dal in water for five hours. Grind to a fine paste by first adding the rice, after sometime put the lentil to it along with soaked parched rice. Add water as required, let the consistency be thick, you can adjust it later.
    2. Remove the batter in a wide bowl.
    3. Allow it to ferment overnight by keeping it closed in a warm place.

    To make potato veggie:

    1. Wash and pressure cook the potatoes.
    2. Cut onion into thin, medium- long slices.
    3. Once the pressure releases, peel the skin of the potatoes.
    4. Take oil in a pan. Make the seasoning, add mustard seeds, as it crackles, put cumin, bengal gram, urad dal, let it turn golden in colour, add green chillies, turmeric powder and the onion pieces. Once it turns soft and pale in colour, mash the potato and mix it.
    5. Put salt and let the flavours imbibe.
    6. Garnish with fresh coriander.

    To make coconut chutney:

    1. Roast the green chillies in a little oil.
    2. Put them in the jar and grind along with dahlia and a little salt.
    3. After a few seconds, put coconut and water to it. Grind again.
    4. Put tamarind pulp and pulse for the last time.
    5. Remove in a bowl.
    6. Make the seasoning and mix it in the chutney.

    To make dosa:

    1. Add salt to the batter and mix it.
    2. Take the required quantity of batter in a bowl. Adjust the consistency by adding some water to it.
    3. Heat a skillet.  Take a ladle full of batter,  pour it and spread  into a thin crepe. Drizzle some oil over it.
    4. Put some potato veggie inside it and fold it.
    5. Serve in a plate along with coconut chutney.

    Take a tip :

    • Adjust the consistency of batter while preparing dosa. The batter should neither be thick as  idli batter nor thin as rawa dosa batter.
    • The batter can be kept in the refrigerator for four days.
    • You may add a teaspoon of tur dal also along with bengal gram while soaking the lentils.
    • For the potato veggie, a little ginger may be added.

    Pin it for later:

    Masala Dosa
    Masala Dosa

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

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  • Chole | how to make chole easy way

    Chole | how to make chole easy way

    This is one of the most popular dishes of north india. It is an all time favourite of kids and adults alike. It is made of kabuli chana , which is called as chick pea in english.

     

    Why is this dish so popular?

    First and foremost, it is tasty. It is one of the dishes which has been passed through generations. It can be eaten with a wide range of Indian breads, be it chapati, phulka, nan, rot ,purii or even bread. With puri or bhatura, it is called as channa bhature or relished with white bread as pav chole.

    punjabi chole
    punjabi chole

    The ingredients that you need are:

    • 1 bowl of chick pea
    • 3 onions
    • 3 tomatoes
    • 1/2 inch ginger
    • 4 cloves garlic
    • 1 boiled potato
    • 3 cloves
    • 2 cardamom
    • 1/2 inch cinnamon
    • 3 tsp chana masala
    • 1 tsp chilli powder
    • salt to taste
    • coriander leaves for garnishing

     

    Method:

    1. Soak the chick peasovernight  in sufficient quantity of water.
    2. Chop the onions into chunks.
    3. Make a incision on the tomatoes and put them in hot water. Peel the skin after ten minutes.
    4. Grind the onions, tomatoes, ginger and garlic together into a puree.
    5. Pressure cook  the chick peas with a tea bag in them.
    6. Take oil in a kadai, add the spices and then add the puree. Saute  for sometime, the oil should seperate. Then, mash the potato and add to it and mix well. Now, add the chana masala and chilli powder and continue to saute for two more minutes. Add  salt and water to make a gravy.
    7. Once boiled for sometime, then put the chick peas and simmer on low flame for tenmore minutes.  Garnish with coriander leaves and serve.
    punjabi chole
    punjabi chole
    chana masala
    chana masala
    punjabi chole
    Evergreendishesdev

    Chole | how to make chole easy way

    Chole made of chick peas is a popular and delicious north indian dish. It pairs well with puri, bhatura or even chapati.
    Print Recipe Pin Recipe
    Prep Time 5 hours
    Cook Time 1 hour
    Total Time 6 hours
    Course: lunch, lunch ideas, Main Course
    Cuisine: north indian
    Ingredients Method

    Ingredients
      

    • 1 cup chick pea
    • 3 onion
    • 3 tomato
    • 1/2 inch ginger
    • 4 cloves garlic
    • 1 boiled potato
    • 3 cloves
    • 2 cardamom
    • 1/2 inch cinnamon
    • 3 teaspoon chana masala
    • 1 teaspoon chilli powder
    • salt to taste
    • coriander for garnishing

    Method
     

    1. Soak the chick peas overnight  in sufficient quantity of water.
    2. Cop the onion into chunks.
    3. Make a incision on the tomatoes and put them in hot water. Peel the skin after ten minutes.
    4. Pressure cook the chick peas with a tea bag in them for three whistles.
    5. Take oil in a kadai, add the spices and then add the puree. Saute for sometime, the oil should seperate. Then, mash the potato and add to it and mix well. Now, add the chana masala and chilli powder and continue to saute for two more minutes. Add salt and water to make a gravy.
    6. Once boiled for sometime, then put the chick peas and simmer on low flame for tenmore minutes. Garnish with coriander leaves and serve.

     

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  • No Grind Tomato Chutney

    No Grind Tomato Chutney

     

    Tomato Chutney is a simple yet tasty accompaniment with any meal.  It is a vegan, no onion garlic dish. It pairs well with chapathi, idli or dosa. 

    Tomatoes are available abundantly. I love using tomatoes and the best time to recreate all the dishes. Other tomato recipes posted earlier are : Instant Tomato Pickle, Tomato Chawtny.  

    Ingredients:

    • 1/2 kg red tomatoes  half kg
    • 1 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon asafoetida 
    • 1/4 teaspoon turmeric powder 
    • 2 teaspoon chilli powder
    • salt to taste

     Method :

    Take oil in a kadai and  add the mustard seeds, asafoetida and turmeric powder. Once the mustard seeds splutter, throw in the tomatoes. Put a little salt, allow to cook till done. Add  chilli powder. Cook till oil separates. Tomato chutney is ready, serve with chapati or any other roti. 

    Tomato Chutney

    5 from 6 votes
    Tomato chutney is a simple yet tasty accompaniment. It pairs well with chapathi or phulka.
    Print Recipe Pin Recipe
    Ingredients Method

    Ingredients
      

    • 1/2 kg red tomatoes half kg
    • 1 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 2 teaspoon chilli powder
    • salt to taste

    Method
     

    1. Take oil in a kadai and  add the mustard seeds, asafoetida and turmeric powder. Once the mustard seeds splutter, throw in the tomatoes. Put a little salt, allow to cook till done. Add  chilli powder. Cook till oil separates. Tomato chutney is ready, serve with chapati or any other roti.

    About the event :

    Sending this to Foodies_Redoing Old Post 124, a fortnightly event. Here, we  work on an old  post by putting a better picture or changing the text. Sometimes, the old post need a lot of rework. Here, I havve put better pictures. On 7th April 2024, I have edited the post with better pictures.

    Pin it for later : 

    If you  make  Tomato 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.

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