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  • Kadai Paneer | Easy Kadai Paneer Recipe

    Kadai Paneer | Easy Kadai Paneer Recipe

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    Kadai Paneer is a delicious side dish from North Indian cuisine. It is ideal to pair with Indian flatbreads as tandoori roti, naan, chapati or phulka. 

    Kadai Paneer is a popular side dish made with cubes of paneer and capsicum, served in a small, beautiful metal pot (known as kadai in Hindi) with two handles in most restaurants. The kadai masala is prepared  using a few spices but here I have a quick, semi-dry version with the addition of whole spices.  I have lightly roasted the coriander and ground them coarsely.  This tasty North Indian sabzi is ready in 30 minutes from scratch. You can serve it with kulcha or roomali roti too. 

    Paneer, commonly called as cottage cheese, is loved by most people and finds a place in many dishes. It is a rich source of milk protein . It is commonly used in gravies. snacks  and many kind of sweets. It is made by curdling milk.  Today, many brands have ready to eat which you can just simmer and eat with hot rotis or phulka. We recently had these paneer indie bowl and they were tasty. 

    Kadai Paneer
    Kadai Paneer

    Why should you make this Kadai Paneer recipe ?

    • easy to prepare
    • tasty
    • ideal to serve for lunch
    • loved by both kids and adults
    • goodness of paneer

    Kadai Paneer Recipe 

    Ingredients:

    200 grams paneer
    2 tablespoon oil
    2 sticks of one inch cinnamon
    2 cloves
    2 bay leaf
    2 red chillies broken into half
    2 tablespoon coriander seed 
    1 large onion
    10 cloves garlic
    2 pieces of ginger
    1 teaspoon coriander powder
    1/2 teaspoon turmeric powder
    1 teaspoon red chilli powder
    2 capsicum
    5 tomato
    salt to taste

     

    Method: 

    1. Dry roast the coriander seed and grind it coarsely. 
    2. Grind ginger and garlic to a paste.
    3. Cut onion and tomato finely.
    4. Heat oil in a pan, add cinnamon, cloves, red chillies and half the quantity of coriander seed powder. Saute for sometime.
    5. Add onion pieces and saute for a minute. Put ginger garlic paste and  saute it for sometime.  Put the capsicum pieces into it and let them cook for a while
    6. Put coriander powder, chilli powder, turmeric powder and mix them well. 
    7. Add tomato and salt. Mix and let them cook until they are mushy and the oil separates. 
    8. Keep the paneer ready to use by thawing them in warm water and cutting into small pieces.
    9. Put the paneer pieces and half a cup of water to it.
    10. Let cook for sometime. Garnish with coriander leaves. 
    11. Kadai Paneer is ready to serve.

    Take a tip: 

    • You may add a few fried cashew pieces.
    • It is best to consume paneer dishes soon after preparation. 
    Kadai Paneer
    Evergreendishesdev

    Kadai Paneer

    Kadai Paneer is a popular side dish from North Indian cuisine. It pairs well with roti, naan, phulka or chapati.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Servings: 6 people
    Course: Main Course, Side Dish
    Cuisine: Indian, north indian
    Ingredients Method Notes

    Ingredients
      

    • 200 grams paneer
    • 2 tablespoon oil
    • 2 sticks of one inch cinnamon
    • 2 cloves
    • 2 bay leaf
    • 2 red chillies broken into half
    • 2 tablespoon coriander seed
    • 1 large onion
    • 10 cloves garlic
    • 2 pieces of ginger
    • 1 teaspoon coriander powder
    • 1/2 teaspoon turmeric powder
    • 1 teaspoon red chilli powder
    • 2 capsicum
    • 5 to mato
    • salt to taste

    Method
     

    1. Dry roast the coriander seed and grind it coarsely.
    2. Grind ginger and garlic to a paste.
    3. Cut onion and tomato finely.
    4. Heat oil in a pan, add cinnamon, cloves, red chillies and half the quantity of coriander seed powder. Saute for sometime.
    5. Add onion pieces and saute for a minute. Put ginger garlic paste and  saute it for sometime.  Put the capsicum pieces into it and let them cook for a while
    6. Put coriander powder, chilli powder, turmeric powder and mix them well.
    7. Add tomato and salt. Mix and let them cook until they are mushy and the oil separates.
    8. Keep the paneer ready to use by thawing them in warm water and cutting into small pieces.
    9. Put the paneer pieces and half a cup of water to it.
    10. Let cook for sometime. Garnish with coriander powder.
    11. Kadai Paneer is ready to serve.

    Notes

    • You may add a few fried cashew pieces.
    • Paneer dishes should be consumed soon after preparation.

    If you ever make this Kadai Paneer 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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    Kadai Paneer
    Kadai Paneer

     

     

  • Apple Banana Smoothie | How to make apple banana smoothie

    Apple Banana Smoothie | How to make apple banana smoothie

    Apple and Banana smoothie is a quick, no fuss, delicious drink ready in a jiffy. Serve this smoothie to fussy children with a topping of nuts and they will relish it.

    One needs to take fruits regularly in their purest form to reap the benefits. When one desists them, smoothie comes to the rescue. Smoothie is tasty and filling. It is made in many ways. It is ideal to serve as a quick drink.  To prepare a smoothie, one  can use  a combination of fruits, vegetables, yoghurt, seeds, nuts, milk, juices  or spices in it. Apple Banana Smoothie is one such drink. It is delicious, naturally sweet  and filling. This smoothie tastes great with a topping of few almond pieces.

    Apple and banana are available round the year. Apples are a rich source of fibre and Vitamin C. It helps in maintaining ideal weight. It is diabetic friendly, good for the gut and lowers the risk of stroke. It helps to have a good immune system. The antioxidants may help in preventing cancer. 

    Bananas are tasty and extremely healthy. One  should consume it on a daily basis. It is a good source of potassium, manganese and magnesium.It also contains Vitamin B6, VitaminC and fiber. Bananas reduce appetite. It contains nutrients that moderate blood sugar levels. They may aid in weight loss as they are rich in fibre and nutrients and low in calories.

    Apple Banana Smoothie Recipe: 


    Ingredients:

    1 apple
    1 banana
    1/4 cup curd
    1 tablespoon oats


    Method:


    Wash and cut the apple into chunks.
    Cut banana into pieces.
    Put them in a blender along with curd and oats.
    Pulse them.
    Chill and serve.

    Apple Banana Smoothie
    Apple Banana Smoothie

    Serving suggestions of smoothie:

    • Serve it with all the ingredients mentioned in the list.
    • Use fresh curds.
    • You may add a few pieces of nuts as topping.
    • You may add a few berries as topping.
    • A dash of cinnamon powder tastes good.
    • Oats is optional but gives a good texture. 
    • Honey may be added. 
    • Be creative and let me know what would you add to this smoothie. 

    Other kind of smoothie recipes shared earlier are: Watermelon Rind Smoothie, Cantaloupe, Carrot and Beetroot Smoothie, Cucumber Smoothie, Pear Smoothie

    Apple Banana Smoothie
    Evergreendishesdev

    Apple Banana Smoothie

    Apple Banana Smoothie is tasty, easy to make and filling. It is ideal to serve as a quick breakfast.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings: 1 glass
    Course: Breakfast
    Cuisine: international
    Notes

    Notes

    • Serve it with all the ingredients mentioned in the list.
    • You may add a few pieces of nuts. 
    • You  may add a few dried berries.
    • A dash of cinnamon powder tastes good.
    • Oats is optional but gives a good texture. 
    • Honey may be added.
     

    If you ever make this vegetable spice mix 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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  • Veg Shami Kabab | Veg Shammi Kebab recipe

    Veg Shami Kabab | Veg Shammi Kebab recipe

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    Shami Kabab is a kabab made using black chick peas along with other spices. It is mainly a meat based dish but today we find many vegetarian versions also. It is ideal to serve as an appetiser. It can also be used as a filling for burger. 

    What is shami kebab?

    Shami Kebab is a popular snack from Awadhi cuisine. It is made of minced meat. But, it can be made in vegetarian version using brown chick peas. and other spices. It is succulent and crispy. It is ideal to serve as an appetizer or an evening snack.

    Can they be shallow fried?

    Yes, they can be shallow fried, but I prefer to put them on a skillet with very little oil. 

    What are the binding ingredients used in Veg Shami Kabab? 

    The binding ingredients I have used is oats flour and potato. Grind oats and it is ready to use. You may use bread or roasted gram flour too. 

    Do you have any other kabab recipes?

    Yes, I have shared hara bhara kabab, Veg Seekh Kabab and Seekh Moong Kabab earlier. 

    Veg Shami Kababs: 

    Ingredients: 

    • 1/2 cup kala chana
    • 1/2 teaspoon turmeric powder
    • little salt
    • 1 potato
    • 2 teaspoon oil 
    • 2 onion 
    • 1green chilli
    • 1 inch ginger
    • 1 /2 teaspoon amchur powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon cumin powder
    • 1 tablespoon oats powder
    • coriander leaves
    • salt
    • 1 tablespoon oats flour
    • oil for roasting

    For the mint and coriander dip: 

    • 2 tablespoon coriander
    • a few mint leaves
    • 1green chilly,
    • 2 cloves garlic
    • salt
    • 1/2 cup hung curd 

     

    Method:

    1. Clean, wash and soak black chana for six to eight hours. 
    2. Discard the water, boil them in a pressure cooker for five whistles. 
    3. Boil the potato.
    4. Cut the onion finely.
    5. Grind green chilli and ginger. 
    6. Take oil in a pan, add onion and saute for sometime. It should be translucent, put the green chilli and ginger paste to it, continue to saute it for a minute. Keep it aside. 
    7. Drain the water from brown chick peas and mash it. I used the potato masher, alternatively you can grind them, 
    8. Mix the mashed chick pea and potato with the onion mixture. Add amchur powder, coriander powder, chilli powder and cumin powder. Put salt and oats flour. Mix all of them together. 
    9. Heat a skillet.
    10. Make them in the shape of a kebab and cook them on the skillet with a little oil. After a while, flip them and let cook the other side.
    11. Serve hot with dip. 

    To make the mint and coriander dip: 

    1. Wash the mint and coriander leaves.
    2. Grind them with green chilli and garlic.
    3. Put a little salt.
    4. Add the hung curd to it and mix it.
    5. Cover it and chill for sometime.
    6. Serve with kababs. 

    Take a tip:

    • A pinch of black salt in the dip enhances the taste.
    • Chick pea should be well cooked.
    • Potato can be boiled ahead and kept in the refrigerator. 
    • Here is a chaat masala which you can use in the preparation of this dish. You can put a little of it in the kebab and the dip too. 

     

    veg shami kebab
    veg shami kebab

    About the event: 

    Sending this to Shhh Secretly Cooking group challenge with the theme, ” Kabab Time”. The theme was suggested by Sujata Roy. She is a blogger who showcases many tasty dishes from Bengal. I liked her lauki kheer and would love to try it soon. Here, we are paired with a partner and exchange two secret ingredients. A dish is prepared and later, the members guess the ingredients. My pat=rtner was Aruna Saras Chandra. She has given me potato and ginger and I made these tasty kabas. I had given her green chilly and coriander, she has prepared Paneer Vegetable Kebabs. 

    shhh cooking secretly

    Veg Shami Kabab

    Veg Shami Kabab is a delicious snack or appetizer made with brown chick peas. This is a vegetarian version of popular meat based kabab.
    Print Recipe
    Prep Time 30 minutes
    Cook Time 30 minutes
    6 hours
    Total Time 7 hours
    Servings: 20 pieces
    Course: Appetizer, evening snacks
    Cuisine: north indian
    Ingredients Method Notes

    Ingredients
      

    • For the kababs:
    • 1/2 cup kala chana
    • 1/2 teaspoon turmeric powder
    • little salt
    • 1 potato
    • 2 onion
    • 1 green chilli
    • 1 inch ginger
    • 1 /2 teaspoon amchur powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon cumin powder
    • 1 tablespoon oats powder
    • coriander leaves
    • salt
    • 1 tablespoon oats flour
    • oil for roasting
    • For the mint and coriander dip:
    • 2 tablespoon coriander
    • a few mint leaves
    • 1 green chilly
    • 2 cloves garlic
    • salt
    • 1/2 cup hung curd

    Method
     

    1. Clean, wash and soak black chana for six to eight hours.
    2. Discard the water, boil them in a pressure cooker with a little turmeric powder and a pinch of salt for five whistles. Let the pressure release by itself.
    3. Boil the potato.
    4. Cut the onion finely.
    5. Grind green chilli and ginger.
    6. Take oil in a pan, add onion and saute for sometime. It should be translucent, put the green chilli and ginger paste to it, continue to saute it for a minute. Keep it aside.
    7. Drain the water from brown chick peas and mash it. I used the potato masher, alternatively you can grind them,
    8. Mix the mashed chick pea and potato with the onion mixture. Add amchur powder, coriander powder, chilli powder and cumin powder. Put salt and oats flour. Mix all of them together.
    9. Heat a skillet.
    10. Make them in the shape of a kebab and cook them on the skillet with a little oil. After a while, flip them and let cook the other side.
    11. Serve hot with dip. Repeat for the rest of the dough.
    12. To make the mint and coriander dip:
    13. Wash the mint and coriander leaves.
    14. Grind them with green chilli and garlic.
    15. Put a little salt.
    16. Add the hung curd to it and mix it.
    17. Cover it and chill for sometime.

    Notes

    • Add a pinch of black salt to the dip for better taste
    • The chick peas should be well cooked. 
    • Potato can be boiled ahead and kept in the refrigerator. 

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    Veg Shami Kabab is a delicious snack or appetizer made wiith brown chick peas. This is the vegetarian version of the popular shami kebab.
    Veg Shami Kabab

    If you ever make this vegetable spice mix 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!

  • South Indian Vegetable Spice Mix | Palyada Pudi

    South Indian Vegetable Spice Mix | Palyada Pudi

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    Vegetable Spice Mix/ Palyada Pudi is one of the essentials in any South Indian kitchen. It is versatile to use, may be used in simple stir fry to dals cooked with green leaf.

    Palya is the kannada word for stir fry. Pudi is dry condiment which we normally use. Thus it is a vegetable spice mix. 

    The ingredients needed are simple and easily found in the kitchen. South Indian cooking revolves around these spice mix, most households keep them ready to use.Today, I am sharing a vegetable spice mix. It is usually added to vegetables as cucumber and brinjal. It is also used as filling in stuffed vegetables.

    The ingredients used here are :


    Coriander seeds: Make use of fresh ones. Be careful while you roast them, do not burn them.
    Curry leaves– Wash them and pat dry them. There is should be no moisture in it.
    Bengal gram– It is one of the essentials in south indian cooking. It gives a good taste and texture to the stir fry.
    Urad dal– It is another essential ingredient. To make it quicker, roast bengal gram for a few seconds, later tip in the urad dal.
    Dessiccated coconut – We cannot cook without coconut. It is used in most of the dishes in some or the other form. Grated or finely cut? It is a personal choice, but ensure you roast them well.
    Red Chilli– Dry red chilli or chilli powder may be used. I prefer using these dry red chilli.

     

    South Indian Vegetable Spice Mix | Palyada Pudi 


    Ingredients:

    • 3 cup coriander seed
    • 1 cup curry leaves
    • 1 cup urad dal
    • 1 cup bengal gram
    • 1 cup desiccated coconut
    • 15 red chilli
    • oil            

    Method:

    1. In a thick bottom pan,roast the coconut. It should be golden brown in colour.
    2. In the same pan, add a teaspoon of oil and roast the coriander seed along with curry leaves. Keep tossing them, the tiny seeds get easily burnt.
    3. Now you need yo roast the lentils. Add a little oil and roast bengal gram. Once it is slightly done, put the urad dal in it. Roast both of them together.
    4. Finally, roast the chillies with a little oil.
    5. Once, all the ingredients are at room temperature, grind them. At first, grind the lentils, then add red chilly to it. Finally, add coconut and coriander seed to it and give a pulse.
    6. Vegetable Spice mix is now ready to use.Store it in a dry, air tight container.
     
    south indian vegetable spice mix
    south indian vegetable spice mix

     

    Vegetable Spice Mix | Palyada Pudi

    Vegetable Spice Mix is one of the essentials in South Indian households. It is versatile to use. 3 cup coriander seed
    Print Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course: condiments, spice mix
    Cuisine: karnataka
    Ingredients Method Notes

    Ingredients
      

    • 3 cup coriander seed
    • 1 cup urad dal
    • 1 cup bengal gram
    • 1 cup desiccated coconut
    • 15 red chilli
    • oil
    • 1 cup curry leaves

    Method
     

    1. In a thick bottom pan,roast the coconut. It should be golden brown in colour.
    2. In the same pan, add a teaspoon of oil and roast the coriander seed along with curry leaves. Keep tossing them, the tiny seeds get easily burnt.
    3. Now you need yo roast the lentils. Add a little oil and roast bengal gram. Once it is slightly done, put the urad dal in it. Roast both of them together.
    4. Finally, roast the chillies with a little oil.
    5. Once, all the ingredients are at room temperature, grind them. At first, grind the lentils, then add red chilly to it. Finally, add coconut and coriander seed to it and give a pulse.
    6. Vegetable Spice mix is now ready to use.

    Notes

    Once cool, store in a clear, air-tight container.

    If you ever make this vegetable spice mix 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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    South Indian Vegetable Spice Mix is a flavoursome condiment to store at home. it can be used in stir fry, dal and even rice dishes.
    South Indian Vegetable Spice Mix
  • Multi Millet Dhokla | How to make multi-millet dhokla

    Multi Millet Dhokla | How to make multi-millet dhokla

    Multi millet dhokla is soft, spongy and tasty. It is ideal to serve as an evening snack or breakfast. It is a healthy twist to the usual dhokla. 

    With the awareness of the benefits of millets, each one is trying to include them in every possible. These days, I make jowar roti at least once a week. Ragi dosa is loved by all and I make it regularly at home. Ragi idli is healthy and ideal for quick breakfast. 

    The love for dhokla is never ending. Although I love the fermented ones, I still make these instant dhokla also. They are a quick fix, ready in thirty minutes and most of the times, my dinner is sorted. Earlier, I have shared are  corn dhokla, oats dhokla and rava dhokla. 

    Multi millet flour is easily available in super markets. It is a good way to get the benefit of various millets. Here, is a multi-millet thalipeeth ideal for breakfast. 

     

    multi millet dhokla
    multi millet dhokla

    Ingredients for Multi- Millet Dhokla 

    • 1 cup millet flour
    • 1 cup gram flour
    • 1 cup curds
    • salt
    • ginger green chilli paste
    • water 

    For seasoning:

    • 2 teaspoon oil
    • 1/2 teaspoon mustard seed
    • asafoetida
    • 1 green chilli 
    • 1 teaspoon curd with 1 tablespoon water

    The method of making the dhokla is shown in the video clearly. 

     

     

    1. In a bowl, add millet flour and gram flour. Take curds and  mix it. Add a little water if needed.
    2. Put salt and ginger- green chilli paste to it. Keep it aside for ten minutes.
    3. Set the steamer ready. Grease a plate. Add eno fruit salt to it, mix pour into the plate and put it in the steamer.
    4. Initially, keep on medium flame, after sometime, put it on a low flame. On checking, the inserted knife should come out clean.
    5. After sometime, cut it.Make the seasoning, pour it over it along with some buttermilk.
    multi millet dhokla
    Evergreendishesdev

    Multi millet dhokla

    Multi millet dhokla is soft, spongy, savoury snack ready in an hour. It is healthy twist to the usual dhokla.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Resting time 10 minutes
    Total Time 40 minutes
    Course: breakfast, lunch, snack, dinner
    Cuisine: Gujarati
    Ingredients Method

    Ingredients
      

    • Ingredients:
    • 1 cup millet flour
    • 1 cup gram flour
    • 1 cup curds
    • salt
    • ginger green chilli paste
    • water
    • 1/2 teaspoon eno fruit salt
    • For seasoning:
    • 2 teaspoon oil
    • 1/2 teaspoon mustard seed
    • asafoetida
    • 1 green chilli
    • 1 teaspoon curd with 1 tablespoon water

    Method
     

    1. In a bowl, add millet flour and gram flour. Take curds and  mix it. Add a little water if needed.
    2. Put salt and ginger- green chilli paste to it. Keep it aside for ten minutes.
    3. Set the steamer ready. Grease a plate. Add eno fruit salt to it, mix pour into the plate and put it in the steamer.
    4. Initially, keep on medium flame, after sometime, put it on a low flame. On checking, the inserted knife should come out clean.
    5. After sometime, cut it.Make the seasoning, pour it over it along with some buttermilk.

    Pin it for later: 

    Multi millet dhokla is a healthy twist to the usual one. It is ideal to serve as a snack or breakfast dish.
    multi millet dhokla

    If you ever make this multi millet dhokla 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 !

  • Sabudana Kheer / Sabakki Payasam

    Sabudana Kheer / Sabakki Payasam

    Sabudana Kheer / Sabakki Payasam is a tasty and easy to make Indian dessert. Tapioca pearls are used to make a delicious kheer, ideal for fasting days. 

    Sabudana is called as sago, rabia and saksak in different parts of the world. It is a starch extracted from the pith of tropical palm trees. The making of sago pearls is an exhaustive process. It is used mainly as a fasting food. Here is another kind of dish you can enjoy with sabudana. I have many good memories associated with this dish. Sabudana kheer is ideal on fasting or festive days. It is good to serve for fussy children. It is a sweet dish one can prepare without any hassle. 

    Unlike the other payasam, the method involved is slightly different. The soaked sabudana are cooked in water and later milk is added to it and sweetened with sugar. The prior cooking helps in softening the sago pearls.

    Sabudana Kheer is ideal for:

    • fasting days
    • festive time
    • as a dessert for family time
    • for fussy children who refuse to eat
    • make ahead sweet for get-together
    sabudana kheer / sago payasam is a delicious, easy to make Indian dessert. Tapoica pearls are cooked in milk to make a tasty kheer. Give a try to this sweet dish.
    Sabudana Kheer / Sago Payasam

    Ingredients:


    1/2 cup sago   (measurement: 1 cup= 250 ml)
    1/2 cup water
    1/2 cup milk
    1/2 cup sugar
    10 almonds
    1/4 teaspoon cardamom powder
    a few strands of saffron

    Method: 

    1. Clean the sago, wash it and soak  for half an hour.
    2. Boil it in half cup of water on a medium flame. The pearls  should be soft and translucent. 
    3. Add milk to it. Put a few strands of  saffron to it. 
    4. Let boil for sometime. Keep stirring in between, it may get burnt. 
    5. Add sugar to it.
    6. Make powder of almonds and put it in the kheer. 
    7. Once it thickens slightly, remove from flame.  Finally, add cardamom powder. You can serve it warm or chilled. 

    Take a tip:

    • Dry fruits like cashew and almonds pieces can be roasted in ghee and garnished.
    • The kheer gets thicker on cooling. Keep the consistency moderately thin while cooking.
    • Sago pearls may be boiled in milk but they do not cook so well. 

    The other sweet recipes for the festive season are : Badam puri, Khaja, Shenga Holige, Kadabu, 

    sabudana kheer / sago payasam

    Sabudana Kheer / Sago Payasam

    Sabudana Kheer is a delicious sweet ideal as a quick-fix dessert. It can be made ahead and stored.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Soaking time 30 minutes
    Total Time 50 minutes
    Servings: 4 cups
    Course: fasting recipe, festive sweet, sweets
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 1/2 cup sago
    • 1/2 cup water
    • 1/2 cup milk
    • 1/2 cup sugar
    • 10 almonds
    • 1/4 teaspoon cardamom powder
    • a few strands of saffron

    Method
     

    1. Clean the sago, wash it and soak  for half an hour.
    2. Boil it in half cup of water on a medium flame. The pearls  should be soft and translucent.
    3. Add milk to it. Put a few strands of  saffron to it.
    4. Let boil for sometime. Keep stirring in between, it may get burnt.
    5. Add sugar to it.
    6. Make powder of almonds and put it in the kheer.
    7. Once it thickens slightly, remove from flame.  Finally, add cardamom powder. You can serve it warm or chilled.

    Notes

    Dry fruits like cashew and almonds pieces can be roasted in ghee and garnished.
    The kheer gets thicker on cooling. Keep the consistency moderately thin while cooking.
    Sago pearls may be boiled in milk but they do not cook so well. 

    Pin it for later:

    sabudana kheer/ sago payasam
    Sabudana kheer/ sago payasam

    If you ever make this Sabudana Kheer 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 !

  • Rumali Roti | Roomali Roti recipe

    Rumali Roti | Roomali Roti recipe

    Jump to Recipe Print Recipe

    Rumali Roti / Roomali roti is a soft, thin, unleavened flat bread from Indian sub-continent. Roomal translates to a handkerchief, these rotis are thin and may be folded as a hand- kerchief, hence the name.

    Rumali roti is also known as Manda roti. In Punjab, it is called as lamboo roti. The roti is made into a thin, long flatbread, hence the name.

    It is usually made with all-purpose flour. A mix of wheat flour and maida too gives a good one.

     

    Rumali Roti / Roomali Roti
    Rumali Roti /Roomali Roti

     

    The other kind of flat breads shared earlier are potato and peas paratha, zucchini paratha, gujarati thepla, masala paratha, mint paratha

    A few side dish to pair with it are Alu Palak, Dal Palak, Malai Kofta, Dum Aloo,  Methi Chaman, 

    On a busy day, you can make this Rumali roti and pair it with Butter Paneer Masala from Alco Foods. They also have Royal Paneer and Paneer with Onion and Capsicum which are delicious. Children will be happy with these curries. 

     


    Let us get to the  Rumali Roti / Roomali Roti recipe



    Ingredients:


    2 cup wheat flour
    1/2 cup maida
    1 teaspoon ghee
    salt
    1.25 cup water
    2 teaspoon oil

    Equipments: 

    pan, rolling pin, kadai, 


    Method:

    1. In a wide bowl, take wheat flour and maida. Add salt and ghee to it and mix well. 
    2.  Using a small quantity of water at a time, mix the dough. 
    3. Smear a little oil over the dough, cover it with a muslin cloth and keep it aside for an hour. 
    4. Remove the dough, knead it again for sometime. 
    5. Take a ball, dust it with a little flour and roll it into a thin roti.
    6. Heat a kadai. Once it is hot, put the rolled roti over it, cook it on a  slow to medium flame.   Press the edges, lightly with a thin cloth. 
    7. Once it is cooked, flip it to the other side and let cook for sometime. After  a few spots are visible, it is done.
    8. Serve it hot with any curry. 

    Take a tip: 

    • You may use only maida.
    • These rotis are best served hot. They turn crisp if left for sometime.
    • Do not use non-stick kadai. Iron kadai is the best. 
    Rumali Roti / Roomali Roti
    Evergreendishesdev

    Rumali Roti / Roomali Roti

    Rumali Roti is a soft, unleavened flatbread. It is ideal to serve with any curry.
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 40 minutes
    2 hours
    Total Time 3 hours
    Servings: 4 people
    Course: dinner, lunch
    Cuisine: north indian
    Ingredients Equipment Method Notes

    Ingredients
      

    • 2 cup wheat flour
    • 1/2 cup maida
    • 1 teaspoon ghee
    • salt
    • 1.25 cup water
    • 2 teaspoon oil

    Equipment

    • pan
    • rolling pin
    • kadai
    • small plate
    • bowl

    Method
     

    1. In a wide bowl, take wheat flour and maida. Add salt and ghee to it and mix well.
    2. Using a small quantity of water at a time, mix the dough.
    3. Smear a little oil over the dough, cover it with a muslin cloth and keep it aside for an hour.
    4. Remove the dough, knead it again for sometime.
    5. Take a ball, dust it with a little flour and roll it into a thin roti.
    6. Heat a kadai. Once it is hot, put the rolled roti over it, cook it on a  slow to medium flame.   Press the edges, lightly with a thin cloth.
    7. Once it is cooked, flip it to the other side and let cook for sometime. After  a few spots are visible, it is done.
    8. Serve it hot with any curry.

    Notes

    You may use only maida.
    These rotis are best served hot. They turn crisp if left for sometime.

     

    Pin it for later:

    Rumali Roti/ Roomali Roti is a soft, unleavened flatbread. It is ideal to serve for lunch or dinner.
    Rumali Roti / Roomali Roti

    If you ever make this Lemon Rasam   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 !

     

  • Lemon Rasam / Nimbehannina Saru

    Lemon Rasam / Nimbehannina Saru

    Jump to Recipe Print Recipe

    Lemon Rasam  is another kind of rasam made during monsoon days. The citrusy flavour with the aroma of fresh herbs is tasty and soothing. It is a healthy and comfort food for many people. The ease and simplicity of the recipe makes it a go to recipe. 

    Rasam, as we all know is a lentil based, soup like dish tempered with spices. It is popular in South India and pairs well with hot, steamed rice. Sometimes, it is the simplest of the food like this,  gives immense comfort. I remember, after eating out for a week during our trips, it was simple, home cooked food we longed the most. The rasam varieties shared earlier are drumstick rasam, mysore rasam, andhra rasam. 

    Lemon Rasam is  a simple yet flavoursome dish, it makes a good accompaniment with hot steamed rice. One can use it as a soup too. . There is hardly any rasam powder used, no tamarind and no garlic too.  If you have not tried it yet, do give a try,  The herbs and lemon give a good taste to it. Every household has its own lemon rasam recipe. Some use moong dal instead of tur dal while others do not add any pepper. However, ,the basic ingredients of tomato, ginger, coriander, green chillies and lemon remain the same. 

    lemon rasam
    lemon rasam

    About the  event: 

    It’s raining  and we at Shhh Secretly Cooking Challenge have a host of monsoon recipes. The theme was suggested by Shobha Keshwani. She is a wonderful blogger who showcases many kinds of recipes on her blog. I want to try her Adraki Aloo.   Coincidentally, she is my partner too for the challenge. She has given me ghee and asafoetida and I have made this recipe. I had given her ginger and pepper and she has made a unique Drumstick soup. 

    shhh cooking secretly

    Let’s get to the  Lemon Rasam Recipe: 

    Ingredients:

    • 4 cups water
    • 2 tomatoes
    • 1 inch ginger
    • 3 green chilli
    • 1/2 teaspoon turmeric powder
    • a few curry leaves
    • 1/4 cup coriander leaves
    • 1/2 cup tur dal
    • 1 lemon
    • salt to taste

     

    For tempering:

     

    • 1 teaspoon ghee
    • 1/2teaspoon mustard seed
    • 1/2 teaspoon cumin
    • 1/4 teaspoon asafoetida
    • 1 red chilly
    • a few curry leaves
    • 1/2 teaspoon pepper powder

     

     

    Method:

    1. Wash the tur dal and cook it in a pressure cooker with a little turmeric powder. It should be soft and well cooked. 
    2. Take water in a pan, add tomato pieces, grated ginger, slit green chilli, turmeric powder, coriander and curry leaves to it. Boil them for sometime. The tomatoes should be well cooked. 
    3. Mash the dal well with the back of the ladle. Add it to the boiled broth along with salt.
    4. Make seasoning. In a small pan, take ghee, add mustard seeds. As they splutter put asafoetida and turmeric powder, throw in the red chilly, a few curry leaves and pepper powder. Put the tempering into the rasam. 
    5. Once it boils,  put lemon juice to it and remove from stove. 
    6. Lemon rasam is ready to serve. 

    Take a tip: 

    • Do not skip adding ginger, green chilli, coriander and curry leaves.
    • Use fresh coriander. Chop it finely.
    • Quantity of green chilli may be adjusted. 
    • Rasam can be used as a soup on a cold winter night. 

    Video Recipe is here : 

     

    lemon rasam
    Evergreendishesdev

    Lemon Rasam

    Lemon rasam is another variety of rasam. It is tasty and makes a good food during monsoon.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course: lunch ideas, Main Course
    Cuisine: karnataka, South Indian
    Ingredients Equipment Method Notes

    Ingredients
      

    • 4 cups water
    • 2 to matoes
    • 1 inch ginger
    • 3 green chilli
    • 1/2 teaspoon turmeric powder
    • a few curry leaves
    • 1/4 cup coriander leaves
    • 1/2 cup tur dal
    • 1 lemon
    • salt to taste
    • For tempering:
    • 1 teaspoon ghee
    • 1/4 teaspoon mustard seed
    • 1/4 teaspoon asafoetida
    • 1 red chilly
    • a few curry leaves
    • 1/2 teaspoon pepper powder

    Equipment

    • pressure cooker
    • pan
    • ladle

    Method
     

    1. Wash the tur dal and cook it in a pressure cooker with a little turmeric powder. It should be soft and well cooked.
    2. Take water in a pan, add tomato pieces, grated ginger, slit green chilli, turmeric powder, coriander and curry leaves to it. Boil them for sometime. The tomatoes should be well cooked.
    3. Mash the dal well with the back of the ladle. Add it to the boiled broth along with some salt.
    4. Make seasoning. In a small pan, take ghee, add mustard seeds. As they splutter put asafoetida and turmeric powder, throw in the red chilly, a few curry leaves and pepper powder. Put the tempering into the rasam.
    5. Once it boils,  put lemon juice to it and remove from stove.
    6. Lemon rasam is ready to serve.

    Notes

    • Do not skip adding ginger, coriander, curry leaves and green chilli. They give a good flavour to it. 
    • Use fresh coriander leaves and chop them finely. Remove the grime by putting in water.
    • Quantity of green chilli can be adjusted as per preference. 
    • You can use it as a soup on a cold winter night. 
    Lemon rasam/ nimbehannina saaru is a comfort food during monsoon and winter season. It is ideal to serve for a quick lunch or dinner.
    lemon rasam / nimbehannina saaru

    If you ever make this Lemon Rasam   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 !

  • Rawa Kesari | Sheera | Prasad recipe

    Rawa Kesari | Sheera | Prasad recipe

    Jump to RecipePrint Recipe

    Rawa Kesari is quite often prepared in most households. It is called by different names as Rawa Kesari, Sheera or as Sooji ka halwa in different parts of the country. In South India, Sheera is made as offering during the Satyanarayan Pooja. 

    The ease of making it and the different flavours which one can impart to it makes it a favourite of every household. It is ideal to pair with breakfast, lunch or dinner. In olden times,  kesari with jaggery was often made.  Earlier, I have shared mango kesari.

    The method of making the sheera as offering is different from the usual one. It is tasty and different from the usual one. Today, I am sharing the recipe of the same.
    rawa kesari/ sheera/ satyanarayan prasad

     

    Let us get to the recipe of Rawa Kesari / Sheera

    Ingredients :


    1 cup semolina ( measurement used :1 cup=200ml)
    2 teaspoon + 2 tablespoon ghee
    8 cashew
    1 cup water
    2 cup milk
    1 banana
    1 cup sugar
    a few strands of saffron
    1/4 teaspoon cardamom powder



    Method:

    • Take a thick bottom pan, add two teaspoon of ghee and roast the semolina to a golden colour along with cashew pieces. Be careful not to burn it.
    • Put the saffron in a little milk and set it aside.Cut thee bananana into pieces.
    • In another pan, add milk and water, put it on a low flame. Add sugar and ghee to it. Put banana pieces to it. Give a stir, once it boils, slowly add the semolina to it. Keep stirring with a ladle, no lumps should be formed. Let cook for sometime..
    • Add saffron soaked in milk  and cardamom powder to it. Give a stir. Rawa Kesari or Sheera is ready to offer to the Lord.

    Take a tip:

    • You can add a little extra ghee to it. 
    • Almonds and raisins may be used. 
    • You can roast the nuts separately in the beginning. 
    rawa kesari/ sheera/ satyanarayan prasad
    Evergreendishesdev

    Rawa Kesari / Sheera / Satyanarayan Prasad

    Rawa Kesari is a traditional sweet dish from Indian sub-continent. This version is also prepared during Satyanarayan Pooja.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Servings: 6 people
    Course: Breakfast, dinner, lunch
    Cuisine: Indian, South Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup semolina measurement used :1 cup=200ml
    • 2 teaspoon + 2 tablespoon ghee
    • 8 cashew
    • 1 cup water
    • 2 cup milk
    • 1 banana
    • 1 cup sugar
    • a few strands of saffron
    • 1/4 teaspoon cardamom powder

    Method
     

    1. Take a thick bottom pan, add two teaspoon of ghee and roast the semolina to a golden colour along with cashew pieces. Be careful not to burn it.
    2. Put the saffron in a little milk and set it aside.Cut thee bananana into pieces.
    3. In another pan, add milk and water, put it on a low flame. Add sugar and ghee to it. Put banana pieces to it. Give a stir, once it boils, slowly add the semolina to it. Keep stirring with a ladle, no lumps should be formed. Let cook for sometime..
    4. Add saffron soaked in milk  and cardamom powder to it. Give a stir. Rawa Kesari or Sheera is ready to offer to the Lord.

    Notes

    You can add a little extra ghee to it. 
    Almonds and raisins may be used. 
    You can roast the nuts separately in the beginning. 

    Pin it for later:

    Rawa kesari | Sheera | Prasad recipe is an offering made to the Lord during Satyanarayan Puja. It is tasty dish. Give a try to this version of prasad recipe.
    Rawa Kesari / Sheera

    If you ever make this Rawa Kesari / Sheera recipe, take a picture and tag  @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be happy to see your creation and share them further. Subscribe to get all updates and book of handyhints for free.

  • Menthe Matvadi Palya | Matodi Palya | Karnataka recipes

    Menthe Matvadi Palya | Matodi Palya | Karnataka recipes

    Jump to Recipe 

    Menthe Matvadi Palya / Matodi Palya  is a traditional side dish from Karnataka. Fenugreek leaves are cooked along with ground paste of bengal gram to make this delicious accompaniment. It is a no onion garlic recipe. It is vegan and makes a healthy side dish. A delicious side dish, one can eat it as a snack too. 

    It is one of the heirloom recipes, I wanted to post it since a long time and it is on my blog today.  Menthe Matodi Palya  is a dish you make it once in a way and enjoy, it needs good amount of oil to cook and ample time also. Thus, one needs to be liberal with the use of oil here.  It pairs well with steamed rice or one can serve it as a side dish along with rice and rasam. It may eaten by itself as a snack too. 

    I love using fenugreek leaves in my cooking as it gives a good flavour to many dishes. Moreover, it is rich in nutrients as Vitamin K, Vitamin C, Vitamin A, folate, Riboflavin and Pyridoxine. It also contains many antioxidants. It is low in calories. It helps to control diabetes and anaemia. It is good for the digestive system.

    menthe matvada palya

    About the event: 

    It’s time for Shhh Secretly Cooking Challenge post. The theme for the month of June was suggested by Seema Doraiswamy Sriram as ” Fear Not The Bitter”. Seema is a wonderful blogger who blogs at Mildly Indian. She  has many delicious recipes with a good twist in them. I love the simplicity of her cooking and bookmarked the black rice ladoo and guava chutney to make it soon.  Seema was my partner and she gave me coconut and  green chilly as the secret ingredients. But since I had not used coconut, I asked for a change and it was oil she gave me and I made this Matvadi Palya.  I had given oil and cumin as the secret ingredients to Seema  and she has made this delicious side dish Karela ka Bharta. 

    Karnataka recipes :

    The other karnataka recipes shared earlier on the blog are Huli Nuchu, Mixed Vegetable Kootu, Bisebelebath. Among the sweets, we cherish the traditional Ragi Halbai and Bellada Sheera.

    Let’s get to the recipe of Menthe Matvada Palya /Matodi Palya : 

    Ingredients:


    1 cup bengal gram  (Measurement used: 1 cup = 150ml) 
    2 cluster (bunch) fenugreek leaves
    5 green chilly
    water (little)
    3 tablespoon oil
    1/2 teaspoon mustard
    asafoetida
    1/4 teaspoon turmeric powder
    salt

    Method:


    1.Wash and soak bengal gram for two hours.
    2. Separate the fenugreek leaves. Chop them and put them in water. Clean it several times to remove the grime.
    3.Remove the bengal gram from water and grind it along with green chilly. Add little water while grinding.
    4. Heat oil in a pan, add mustard seeds. As it splutters, put asafoetida and turmeric powder to it. Now, put the fenugreek leaves. Let them cook for a minute. Once the methi leaves are cooked, add the ground mixture to it. Put salt and mix it. Let it cook on a low flame. Keep on stirring with a ladle, otherwise, the wet mixture forms a mass and  it will stick to the pan. All the efforts  turn to be a waste.  From the wet mixture, it cooks to a dry, delicious curry. It needs at least ten to fifteen minutes to cook perfectly. A perfectly cooked dish is dry and grainy. 

     

     

    Take a tip: 

    • Add very little  water to grind it to a coarse paste.
    • Coconut and ginger may be added while grinding. I have not added. 
    • A little cumin may be put in the seasoning.
    Print Recipe

    Menthe Matodi Palya

    Menthe Matodi Palya is a delicious side dish from Karnataka. It is a , healthy, vegan, no onion garlic, side dish.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Soaking time 30 minutes
    Total Time 1 hour 5 minutes
    Course: dinner, lunch
    Cuisine: karnataka, South Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup bengal gram
    • 2 cluster bunch fenugreek leaves
    • 5 green chilly
    • water little
    • 3 tablespoon oil
    • 1/2 teaspoon mustard
    • asafoetida
    • 1/4 teaspoon turmeric powder
    • salt

    Method
     

    1. 1.Wash and soak bengal gram for two hours.
    2. Separate the fenugreek leaves. Chop them and put them in water. Clean it several times to remove the grime.
    3. 3.Remove the bengal gram from water and grind it along with green chilly. Add little water while grinding.
    4. Heat oil in a pan, add mustard seeds. As it splutters, put asafoetida and turmeric powder to it. Now, put the fenugreek leaves. Let them cook for a minute. Once the methi leaves are cooked, add the ground mixture to it. Put salt and mix it. Let it cook on a low flame. Keep on stirring with a ladle, the wet mixture forms a mass and  it will stick to the pan. All the efforts will turn to be a waste.  From the wet mixture, it cooks to a dry, delicious curry. It needs at least ten to fifteen minutes to cook.

    Notes

    Add very little  water to grind it to a coarse paste.
    Coconut and ginger may be added while grinding. I have not added. 
    A little cumin may be put in the seasoning.

    Pin it for later: 

    Menthe Matvada Palya is one of the heirloom recipes. It is a tasty side dish ideal to pair with rice and rasam.
    Menthe Matvada Palyaacc

     

    If you ever make this Menthe Matvadi  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 in your inbox. Happy Cooking !