Evergreendishes

Category: sabzis and gravies

  • Maharashtrian Bharli Bhendi / Stuffed Okra

    Maharashtrian Bharli Bhendi / Stuffed Okra

    Maharashtrian Bharli Bhendi is okra stuffed with spices and cooked. It is tasty and pairs well with chapati or as a side dish with rice and amti..

    Maharashtrian cuisine is spicy, tasty, has a distinctive taste and makes a good meal anytime. It is mostly vegetarian though not restricted, the jowar roti and the chapati are essentials in daily meals. A few dishes  which one can resonate with Maharashtrian cuisine are junka, patal bhaji, bharli baingan and amti. Snacks such as wada pav, surlicha wadi, pav bhaji, kothimbircha wadi, dahi puri, bhel puri to name a few, so tempting isn’t it ?

    The Shhhhh Cooking Secretly Challenge group is now all set to explore the beautiful state of Maharashtra, a cuisine which a foodie cherishes and a blogger love to create the myriad dishes from that state. I was paired with Poonam and she gave me groundnut and jaggery, I prepared Bharli Bhendi, it was tasty and we enjoyed it. Bharli Bhendi is a Marathi word which means  stuffed okra. Poonam writes at www.poonambachhav.com. Do check her blog for a wide range of dishes. She has many dishes from Maharashtrian cuisine. I had given wheat flour and milk and she had prepared the tasty Goad Dashmi.

    If you are following my blog regularly, you know  that we love okra at home. A few more okra recipes are here Okra with tomatoes, Okra Stir Fry, Kurkuri Bhendi,

    Bharli bhendi /stuffed okra
    Bharli bhendi / stuffed okra

    A few tips while making stuffed bhindi :

    1. Choose small size okra.
    2. Lady finger should be tender.
    3. Wash them and pat dry them well.
    4. Increase the quantity of ingredients proportionately if you are using varied measurements.

    Bharli Bhindi Recipe :

    Ingredients:

    • 1/2 kilogram okra
    • 2 tablespoon roasted peanuts
    • 1/2 cup coriander
    • 4 cloves garlic
    • 1 green chilly
    • 1/2 cup fresh coconut
    • 4 teaspoon goda masala
    • 1/2 teaspoon chilli powder
    • 1/2 teaspoon turmeric
    • 1 teaspoon cumin
    • a little jaggery
    • salt

    Method: 

    1. Wash the bhendi and  pat dry.
    2. Make an incision in the centre with a sharp knife.
    3. For the stuffing, grind these together : peanuts, coriander, garlic, green chilly, fresh coconut, goda masala, turmeric powder, jaggery and lemon juice.
    4. Put the stuffing into the slit vegetable, keep the remaining mixture, can be used later.
    5. Heat oil in a pan, add mustard  seeds, turmeric powder and asafoetida, once it splutters, put the stuffed bhendi into it.
    6. Let cook for sometime.
    7. Toss in between, it needs to be well cooked on all sides. Put the remaining mixture into it. Let cook for a few more minutes, remove and serve Bharli Bhendi with any flat bread.
    Bharli bhendi / stuffed okra
    Maharashtrian Bharli bhendi / stuffed okra
    Bharali bhendi
    Evergreendishesdev

    Maharashtrian Bharli Bhendi / Stuffed Okra

    Maharashtrian Bharli Bhendi is stuffed okra stir fry from Maharashtrian cuisine. Fresh coconut is mixed with other ground ingredients and made into a filling. 
    Print Recipe Pin Recipe
    Servings: 4 people
    Course: dry sabzi, lunch ideas, Main Course
    Cuisine: Indian, Maharashtrian
    Ingredients Method Notes

    Ingredients
      

    • 1/2 kilogram bhendi / okra/ lady finger
    • 2 tablespoon roasted peanut
    • 1/2 cup coriander
    • 4 cloves garlic
    • 1 green chilly
    • 1/2 cup fresh coconut
    • 4 teaspoon goda masala
    • 1/2 teaspoon chilli powder
    • 1/2 teaspoon turmeric
    • 1 teaspoon cumin
    • a little jaggery

    Method
     

    1. Wash the bhendi and  pat dry. Make an incision in the centre with a sharp knife.
    2. For the stuffing, grind these together : peanuts, coriander, garlic, green chilly, fresh coconut, goda masala, turmeric powder, jaggery and lemon juice.
    3. Put the stuffing into the slit vegetable, keep the remaining mixture, can be used later.
    4. Heat oil in a pan, add mustard seeds, turmeric powder and asafoetida, once it splutters, put the stuffed bhendi into it. Let cook for sometime.
    5. Toss in between, it needs to be well cooked on all sides. Put the remaining mixture into it. Let cook for a few more minutes, remove and serve Bharli Bhendi with any flat bread. 

    Notes

    • Use tender lady finger for filling. 
    • The grated coconut can be directly mixed with the ground mixture and then filled. But, I did grind it.
    • Sugar can be used instead of jaggery.

     

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  • Mug/ Mag Ni Chutti Daal |Gujarati cuisine| guest post

    Mug/ Mag Ni Chutti Daal |Gujarati cuisine| guest post

    Mug/Mag Ni Chutti Daal is a popular dish from Gujarati cuisine. It is dry sabzi of moong dal which pairs well with rice and kadhi.

    It’s a new week with a new face on my blog. Today, I have my other good friend Jagruti sharing her recipe here. Jagruti, Sapana and myself are three like minded person running a group on facebook since a few months and thus our interactions are on daily basis.

    Jagruti is an excellent cook who can play easily with many cuisines. She is another vegetarian blogger. I love her photography skills. She is a passionate blogger who strives hard to keep herself updated. Do take a look at her blog www.jcookingodyssey.com

    Over to Jagruti:

    How to make Mug ni chutti daal | Mug ni chutti daal is a simple, delicious and homely Gujarati side dish that can be served in a daily Gujarati meal. This daal requires just a handful of ingredients that are easily available in the Indian kitchens. This dish makes a perfect protein-rich dish without using any expensive ingredients.

    BTW Chutti translates Sukhi in Hindi and Dry in English.

    Mug ni chutti daal is a dry preparation of huskless yellow moong daal with basic spices but made without onion and garlic. Usually, this daal is served with Gujarati Kadhi and plain boiled rice. These three dishes go so well when mixed together. Whenever my husband tries this combination together, he describes this as ‘ Pudding’ 🙂

    We Gujarati try to eat a well-balanced meal every day and when we prepare a thali, we make sure that we cook everything making sure that in the one meal, all flavours and nutrients can be found. So for protein, we make at least two dishes, and whenever there is kadhi on the menu, Mug Ni Chutti daal, automatically becomes a side dish in the thali.

    This post is dedicated to all you Gujarati food lovers out there and my lovely friend Jayashree’s readers!

    Hey guys

    How are you all?

    When one passionate foodie meets another passionate foodie, what would you do? You become best pals, don’t you agree? Mine and Jaya’s friendship is not even a year old, but it seems like we know each other for years. I met Jayashree virtually on Facebook through one of the group. We became very close friends since we created our facebook group ‘Desi Bloggers Connect’. She is a dedicated and enthusiastic food blogger who creates delicious, tasty yet easy to prepare recipes. I love all her Karnataka specialities and can’t wait to try them in my own kitchen.

    I was so delighted and honoured when Jayashree request for the guest post and that when I decided to share this delicious and healthy Gujarati daal recipe. A really tasty and protein packed dish that is perfectly suitable for vegan too, also it is made without onion and garlic thus this recipe can be prepared during fasting season when such ingredients onion and garlic are prohibited.

    Thank you Jayashree for giving me this honour to share my recipe with your readers, hope they like it and make it in their own kitchens. Please shoot with any questions and inquiries regarding this recipe

    Let’s look at the recipe

    Mug ni chutti-guest post
    Mug ni chutti daal- guest post

    Mug/Mag Ni Chutti Daal – Gujarati Dry Moong Daal

     

    Ingredients

    • 1 cup yellow moong daal ( Mug Ni Daal )
    • 2 Tbsp. oil
    • 1/2 tsp. Mustard seeds
    • 1/2 tsp. Cumin seeds
    • Pinch hing
    • 1 red dry chilli
    • 1 tsp. red chilli powder
    • 1/2 tsp. turmeric powder
    • 1/2 tsp. green chilli and ginger minced
    • Lemon juice
    • Fresh coriander leaves to garnish

    Method:-

    1. Clean, wash and soak moong daal in cold water for half an hour.
    2. Discard the water.
    3. Once you are ready to cook the daal, heat oil in a thick bottom pan or kadai.
    4. Add mustard and cumin seeds, once they crackle add hing and dry red chilli.
    5. Then add soaked daal, and minced chilli ginger.
    6. Mix well, then add red chilli powder, turmeric and salt.
    7. Once again mix well.
    8. Add sufficient water to cook daal perfectly.
    9. Don’t add too much water in the beginning, if you need then add later.
    10. Cover the pan with the lid and cook the daal on a low heat.
    11. Daal should not be mushy but cooked well and each daal should be separate.
    12. Once the daal is cooked add lemon juice and mix.
    13. Turn off the heat and garnish the daal with the coriander leaves.
    14. Serve hot with Gujarati Kadhi and Rice in a typical everyday Gujarati thali.Enjoy!

    A few other Gujarati dishes on the blog: Tricolour Dhokla, Methi Khakra, Mamra ladoo

    Jagruti

    Mug ni daal

    Mug ni chutti daal is a dry lentil based accompaniment from Gujarati cuisine. It is one of the essentials in their daily menu.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings: 6
    Course: lunch ideas
    Cuisine: Gujarati
    Ingredients Method

    Ingredients
      

    • 1 cup moong dal
    • 2 tablespoon oil
    • 1/2 teaspoon cumin
    • 1/2 teaspoon mustard
    • 1 teaspoon chilly powder
    • 1 red chilly
    • 1/2 teaspoon ginger and green chilly minced
    • lemon juice
    • fresh coriander to garnish

    Method
     

    1. Clean, wash and soak moong daal in cold water for half an hour.Discard the water. Once you are ready to cook the daal, heat oil in a thick bottom pan or kadai.
    2. Add mustard and cumin seeds, once they crackle add hing and dry red chilli. Then add soaked daal, and minced chilli ginger. Mix well, then add red chilli powder, turmeric and salt. Once again mix well. 
    3. Add sufficient water to cook daal perfectly. Don’t add too much water in the beginning, if you need then add later. Cover the pan with the lid and cook the daal on a low heat. Daal should not be mushy but cooked well and each daal should be separate. Once the daal is cooked add lemon juice and mix. Turn off the heat and garnish the daal with the coriander leaves. Serve hot with Gujarati Kadhi and Rice in a typical everyday Gujarati thali.
    yellow-moong-daal-guest-post
    yellow-moong-daal-guest-post
    Mug-ni-chutti-daal-guestpost
    Mug-ni-chutti-daal-guestpost

    About the author:

    She is the owner of Jagruti Cooking Odyssey, a blog of pure vegetarian dishes. She has cooked on IndianTV channels and printed in UK magazines, previously winning the top prize. She loves cooking different cuisines. Follow Jagruti on Facebook, Twitter, Instagram and Pinterest

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  • Kashmiri Dum Aloo | how to make kashmiri dum aloo

    Kashmiri Dum Aloo | how to make kashmiri dum aloo

    Kashmiri Dum Aloo is one of the most preferred vegetarian curries. Baby potatoes are deep fried and cooked in a vibrant and spicy yoghurt based curry with a blend of spices and kashmiri chillies that pairs well with any Indian flat bread. (more…)

  • Aloo Matar / Potato Pea Curry

    Aloo Matar / Potato Pea Curry

    Aloo matar/ potato pea curry  is a classic  North Indian accompaniment. Chunks of boiled potato and green peas are immersed and cooked in a delicious gravy laden with spices, it makes a tasty accompaniment with any Indian flat bread as roti, nan, chapathi or phulka.

    Potato is a versatile vegetable and easy to prepare. It helps to prepare tasty dishes that is loved by all.

    Aloo Matar can be served  during breakfast, lunch or dinner. It is ideal to pack in lunch box too. It is vegan and gluten free.

    My other North Indian curry on the blog

    Restaurant Style Veg Hariyali, Tuvar Lilva Masala Curry, Matar Paneer

    aloo matar potato pea curry
    aloo matar potato pea curry

    Aloo Matar, Potato Pea Curry

    Measurment used : 1 cup =200 ml

    Ingredients:

    • 4 potatoes boiled
    • 1 cup green peas
    • 2 onions
    • 3 tomatoes
    • 1 tablespoon melon seeds
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 1 teaspoon ginger garlic paste
    • 1/2 teaspoon turmeric powder
    • 2 teaspoon coriander powder
    • 3/4 teaspoon garam masala powder
    • 1 teaspoon chilly powder
    • salt to taste
    • 1/4 teaspoon kasuri methi ( dried fenugreek leaves)

    Method:

    1. Blanch the tomatoes.
    2. Soak the melon seeds in water.
    3. Peel the skin and cut into cubes.
    4. Make a puree of the tomatoes.
    5. Make a puree of the soaked melon seeds.
    6. Boil the green peas, if using frozen peas, put them in hot water.
    7. Take oil in a pan, add cumin, as it splutters, add onion to it.
    8. Saute it for sometime.
    9. Add the puree and continue to saute for three minutes. Add turmeric powder, garam masala and coriander powder to it. Let cook for sometime.
    10.  Put the melon paste to it.
    11. Add water accordingly to get the consistency of the gravy.
    12. Peel the skin of potatoes and cut into cubes. Put potato pieces and boiled peas to the gravy.
    13. Crush kasuri methi with fingers and sprinkle over it.
    14. Cook for three minutes.
    15. Serve with hot phulkas.

    Take a tip:

    • Having boiled potatoes in the refrigerator eases quicking.
    • Kasuri methi is readily available in the market. You can make it at home also. Take a bunch of fresh fresh fenugreek leaves, cut the stalk, wash the leaves by rinsing a couple of times in water and put it dry. After sometime, put the fenugreek leaves in a microwave safe bowl and mixcrowave for two or three minutes. Fresh kasuri methi is ready. You can also dry the leaves in sunlight.
    Aloo matar| Potato and peas curry
    Aloo Matar | Potato and peas curry
    Evergreendishesdev

    Aloo Matar Potato Pea Curry

    5 from 2 votes
    Aloo matar is a delicious north indian side dish served with any Indian flat bread as roti, nan or phulka.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings: 4 person
    Course: kids favourite, lunch box, lunch ideas, Main Course
    Cuisine: Indian, north indian
    Ingredients Method Notes

    Ingredients
      

    • 4 potato
    • 1 cup green peas 1 cup =200 ml
    • 2 onion finely cut
    • 3 tomato
    • 1 teaspoon ginger garlic paste
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 3/4 teaspoon garam masala powder
    • 1 teaspoon chilly powder
    • 2 teaspoon coriander powder
    • salt to taste
    • 1/2 teaspoon kasuri methi

    Method
     

    1. Boil potatoes in pressure cooker.
    2. Boil peas separately. If using frozen, do not boil for long. Soak melon seeds in hot water for fifteen minutes. 
    3. Blanch tomatoes and make a puree. Make paste of melon seeds. 
    4. Take oil in a pan, add cumin, as it splutters, put onion in it.  Saute for sometime, until it turns light pink in colour. Add ginger garlic paste and let cook for sometime.
    5. Add tomato puree, let cook for two minutes. Add turmeric powder, garam masala, coriander powder and salt to it. Let cook for sometime, add the melon paste and mix it well. 
    6. Adjust the consistency of the curry. 
    7. Peel the potatoes and cut them into cubes. Throw them into the curry along with green peas. Crush the kasur methi with finger and sprinkle over it.Let cook for sometime.
    8. Serve hot with phulkas.

    Notes

    • Having boiled potatoes eases cooking.

     

    Aloo matar Potato pea curry
    Aloo Matar Potato pea curry

    Pin it for later:

    Aloo Martar
    Aloo matar

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  • Matar Paneer | North Indian cuisine

    Matar Paneer | North Indian cuisine

    Jump to Recipe Print Recipe

    Matar Paneer is a popular North Indian sabzi prepared in a gravy consistency with  cubes of cottage cheese and green peas in it.

    The biggest challenge I face is what to cook for the day rather than how to cook it. I don’t like to repeat the same dishes time and again, some dishes are liked by kids and not by us and at other times, I feel I should try something different. Paneer is liked by children, they relish it and today’s dish is the delicious Matar Paneer from the North Indian cuisine, cottage cheese and green peas are dunked in a thick gravy made with tomato and other spices. It  is a favourite of one and all. It pairs well with nan, roti, kulcha or even plain paratha.

    Cottage cheese is a good source of nutrition for vegetarians, it is rich in protein and one can use it in a wide range of dishes, from starters to rice dishes. The season of green peas is almost over and thus I decided to make this one, which was not prepared since a long time.

    During the season, I tend to buy a lot of green peas and freeze them. Thus, fresh peas are available  for six months at home. If you do not have fresh peas, one can use frozen peas.

    matar paneer

    Matar Paneer Recipe :

    Ingredients:

    • 1 cup peas
    • 100 grams paneer cubes
    • 2 teaspoon oil + for frying
    • 1 teaspoon coriander seed powder
    • 1/4 teaspoon garam masala powder
    • 1/2 teaspoon chilly powder
    • salt to taste

    To be made into paste 1:

    • 6 cashew soaked in water for half an hour

    To be made into paste 2:

    • 1 onion
    • 2 green chilly
    • 1 inch ginger

    To be made into puree:

    • 2 tomatoes

    Method:

      • Soak tomatoes in hot water, in another bowl put the cashews.
      • Grind the ingredients for paste 2.
      • Grind the ingredients for puree and paste 1 separately.
      • Boil the peas with a little salt in it.
      • Take oil in a pan, add the paste 2 and saute it for 5-6 minutes. The raw smell should go and it should be pale brown in colour. Add the puree and continue to saute for 5 more minutes.
      • In the meanwhile, get the paneer cubes ready. They can be just put like that or deep fried. I deep fried and put them.
      • Put the cashew paste to the gravy. Mix well and let the flavours blend. Add salt and adjust the consistency of the gravy.
      • Put the boiled peas and paneer cubes to it. Let cook for 3-4 minutes on a low flame.

    Other North Indian Sabzis:

    Matar paneer
    Evergreendishesdev

    Matar Paneer

    5 from 4 votes
    Matar Paneer is a delicious north indian curry with the goodness of both cottage cheese and peas simmered in a tasty gravy. 
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings: 4
    Course: lunch ideas, Main Course, paneer recipe, sabzi
    Cuisine: north indian, punjabi
    Ingredients Method Notes

    Ingredients
      

    • 1 cup green peas
    • 100 grams paneer cubes
    • 2 tablespoon oil + extra for frying
    • 1 teaspoon coriander powder
    • 1 teaspoon chili powder
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon garam masala powder
    • salt to taste
    To be made into paste 1
    • 6 cashew soaked for half an hour
    To be made into paste 2
    • 1 onion
    • 1 green chilly
    • 1 inch ginger
    • 2-3 cloves garlic
    To be made into puree
    • 2 tomato

    Method
     

    1. Soak the cashew and tomatoes in hot water separately. 
    2. Make a paste of ingredients as mentioned above. 
    3. Grind the tomatoes and make a puree.
    4. Boil the peas with a little salt. 
    5. Take oil in a pan, add the paste 2 and saute it for 5-6 minutes. The raw smell should go and it should be light pink in colour. 
    6. Add the tomato puree and let cook for sometime. 
    7. Add the turmeric powder, chilly powder, garam masala and salt to it. Mix well. Let the flavours mingle well. 
    8. Put the cashew paste to it. 
    9. Adjust the consistency of the gravy. 
    10. Meanwhile, fry the paneer and keep them ready. 
    11. Add peas and paneer cubes to it. 
    12. Let cook for sometime.
    13. Serve hot with any Indian flatbread.

    Notes

    • If you are using frozen peas, thaw them.
    • If using fresh peas, boil them with a little salt.
    • Use paneer without frying for a healthier version.
    • I have fried and put them.

    About the event :

    Sending this to Foodies_Redoing Old Post 96.  This is an old post which I have updated with better pictures. It is fortnightly event, we tend to work either on picture, text or video whichever is needed. Here, I have changed onny the picttures.

    Pin it for later :

    matar paneer
    matar paneer

    If you ever make Matar Paneer recipe, 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. Until next time, happy cooking !

     

  • Palak Corn | Spinach Corn Sabzi

    Palak Corn | Spinach Corn Sabzi

    Palak Corn  is a delicious spinach side dish with corn kernels in it. It pairs well with roti or paratha.

    Those who read me regularly know that I love using spinach in my daily cooking. It is versatile, can be used in a wide range of dishes and most of all, everyone likes it at home. Spinach makes a good accompaniment with any Indian flat bread. Corn Palak is one such sabzi that I make sometimes.

    Nutrients in Spinach:

    Spinach is rich in niacin, zinc, protein, fibre, vitamin A, C,E, K, thiamin, vitamin B6, folate, calcium, iron, magnesium, phosporous, potassium, copper and manganese. It is low in fat and cholestrol.  With so much of nutrients and we being vegetarians, I find it good  to use this green leaf often.

     

    The other dishes of Spinach on blog are

    Over to the recipe of Palak Corn | Spinach Corn Sabzi

    palak corn

    Ingredients:

    • 2 clusters Spinach
    • 1 bowl corn kernels
    To make a paste:
    • 1 onion
    • 1 tomato
    • 2 green chilly
    • 1 inch ginger
    • 8 cloves garlic
    • 8 cashews
    • 1 tablespoon melon seeds
    Other ingredients:
    • 2 teaspoon oil
    • 1/4 cup fresh cream ( I used homemade)
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon cumin
    • 1/4 teaspoon garam masala powder
    • 1/2 teaspoon chilly powder

    Method:

    1. Remove the stalk of spinach leaves, coarsely cut, wash and blanch it. Once it is cool, make a paste of it.
    2. Soak cashew and melon seeds for sometime.
    3. Grind ingredients under “to make a paste”
    4. Thaw the frozen corn and boil with a little salt.
    5. Heat oil in a pan, add cumin and put the paste into it. Put a little turmeric powder to it. Saute for sometime. Add garam masala and the chilly powder.
    6. Once the raw smell is gone, add the spinach puree to it.
    7. Put salt and corn kernels to it.
    8. Let boil for sometime.
    9. Blend the cream well and mix it. Corn Palak is ready to serve.
    10. Serve hot with phulka, roti or naan.

    Take a tip: If you are using fresh corn, cook them in the pressure cooker.

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    palak corn
    Evergreendishesdev

    Palak Corn

    Palak Corn makes a good dish with any Indian flat bread. It is tasty and lip smacking good. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings: 4 people
    Course: accompaniment, kids favourite, lunch ideas, Main Course, sabzi
    Cuisine: north indian
    Ingredients Method Notes

    Ingredients
      

    • 2 clusters spinach
    • 1 cup corn kernels
    To be made to a paste
    • 1 onion
    • 1 tomato
    • 1 inch ginger
    • 8 cloves garlic
    • 2 green chilly
    • 6 cashew
    • 1 tbsp melon seed
    Other ingredients
    • 2 teaspoon oil
    • 1/4 cup cream
    • 1/4 tsp garam masala
    • 1/2 tsp chilly powder
    • 1/2 tsp cumin
    • salt

    Method
     

    1. Remove the stalk of the spinach leaves, wash and blanch them. When cool grind to a puree.
    2. Thaw the corn kernels. If using, fresh corn, boil them for sometime.
    3. Grind the ingredients under “To  be made to a paste”
    4. Heat oil in a pan , add cumin, as it splutters, put the paste to it. Saute for sometime until the raw smell goes. Add turmeric powder, garam masala, chilly powder and salt to it. Mix well and let the flavours imbibe.
    5. Put the corn kernels to it. Let boil for a minute. Add the cream to it, mix and serve with any indian flat bread. 

    Notes

    • I have used frozen corn. If using fresh corn, cook them in the pressure cooker with a little salt.
    • Soak cashew and melon seeds in water for sometime, it eases grinding.

    A few spinach recipes from my co-bloggers:

    Pin it for later :

    palak corn
    Palak corn

     

     

     

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  • Sukhi Arbi/ colocosia/ how to make dry arbi stir fry

    Sukhi Arbi/ colocosia/ how to make dry arbi stir fry

    Arbi is a root vegetable that is usually available in winter. The other names that that one can resonate with are colocasia, arvi, taro root, shyavi gadde. Sukhi arbi/colocasia makes a tasty accompaniment with any meal.

    It is a powerhouse of nutrients. It is rich in dietary fibre and nutrition. It has other minerals as zinc, potassium ands magnesium.The leaves too are used in making a different kind of fritter, patrode, that is very tasty.

    Today, is the beginning of another new year. Stepping into 2018 with a lot of good thoughts and positivity. Wishing one and all a Happy New Year. May the year be filled with peace and happiness.

    Here is a sukhi arbi/ colocasia recipe for you. It can be eaten as a snack also.

    sukhi arbi
    sukhi arbi

    Sukhi Arbi/ Colocasia

    Ingredients:

    • 1/2 kilogram arbi/ colocasia / arvi/ taro root
    • 2 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon turmeric
    • a pinch of asafoetida
    • 2 teaspoon chilly powder
    • salt to taste

    Method:

    1. Wash the arbi well by changing water.
    2. Steam it in a pressure cooker or in a pan. It should be moderately cooked.
    3. Peel the skin and cut into small circles.
    4. Heat oil in a thick bottom pan. Add mustard seeds, as it splutters, put asafoetida and turmeric powder, then add the cut pieces.
    5. Cook on a slow flame until it is done and crispy.
    6. Add salt and chilly powder, heat for a few more minutes, remove and serve.

    Take a tip: The cooked arbi tends to give an itch to the hands on peeling the skin. Apply oil to the palms.

    arbi
    arbi

     

    sukhi arbi
    sukhi arbi

    Sukhi arbi/ colocasia is ready to serve.

    Take a tip:

    • Apply oil to the hands before peeling, it does give a itching sensation sometimes.
    • Add a little more oil if needed while cooking, this tends to use more oil.
    • Do not pressure cook with whistle. Mushy ones cannot be cooked here.
    • Arbi needs to be well roasted, it gives irritation to the throat if not cooked well.

     

    sukhi arbi
    Evergreendishesdev

    Sukhi arbi/ colocasia/ taro

    Sukhi arbi or dry colocasia stir fry makes a good accompaniment with any meal. Kids love to binge it as a snack
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 1 hour
    Total Time 1 hour 20 minutes
    Servings: 4 people
    Course: accompaniment, dry sabzi, Side Dish
    Cuisine: Indian, South Indian
    Ingredients Method Notes

    Ingredients
      

    • 1/2 kilogram arbi
    • 2 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 2 teaspoon chilly powder
    • salt to taste

    Method
     

    1. Wash the arbi by changing the water a couple of times.
    2. Boil it until it is tender.
    3. Peel the skin, cut into circular discs.
    4. Heat oil in a thick bottom pan. Make the seasoning, put the mustard seeds, as it splutters, put asafoetida and turmeric. Put the cut pieces into it. 
    5. Cook on a low flame. Keep stirring at constant intervals so that it does not get burnt.
    6. The arbi should be crisp on the outside and well cooked. 
    7. Put salt and chilly powder, mix and allow to cook for a few more minutes.
    8. Serve it as an accompaniment with rice or chapati.

    Notes

    • Cook it on a low flame, keep doing other chores while this is getting ready.
    sukhi arbi/ taro/arvi
    sukhi arbi/taro/arvi

    Have you got the recipe app Quick and Easy South Indian Snacks? At the click of button, you can browse the recipes.

    Let’s be connected on other social media

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    A few arbi recipes by co-bloggers

     

  • Tuvar lilva masala curry| Green pigeon peas curry| Togare kalu curry

    Tuvar lilva masala curry| Green pigeon peas curry| Togare kalu curry

    Winter brings its own blessings, fresh vegetables are available. There is no dearth for greens. Green pigeon peas are the fresh form of tuvar dal and is available in winter. Tuvar lilva masala curry is a tasty and easy to make accompaniment that can be paired with chapati or phulka.

    The other names for Tuvar lilva are green pigeon peas and togare kalu

    Tuvar lilva masala curry
    Tuvar lilva masala curry

    The green pigeon peas can be shelled and stored in refrigerator for a few days.

    You can have easy access to our recipes. We are now available on mobile app, you can download it here from the playstore

    https://play.google.com/store/apps/details?id=com.gembox.info.evergreendishes

    Let’s get cooking Tuvar Lilva Masala Curry

    Ingredients:

    • 1 bowl green pigeon peas ( 1 bowl= 200 ml)
    • 2 teaspoon oil
    • 1/2 teaspoon cumin
    • 1/2 teaspoon turmeric powder
    • salt to taste

    Grind to a paste:

    • 2 onion
    • 2 tomato
    • 1/2 inch ginger
    • 3 cloves garlic

    Grind to a paste:

    • 1 bowl coriander leaves
    • 1 green chilly
    • 1tablespoon pumpkin seeds

    Method:

    1. Boil green pigeon peas with a little salt. Alternatively, you can pressure cook.
    2. Soak pumpkin seeds for half an hour in some water.
    3. Blanch the tomatoes. Make a paste of onion, tomato, ginger and garlic.
    4. Make a paste of coriander, green chilly and pumpkin seeds.
    5. Take oil in a pan, add cumin, as it splutters put the onion and tomato puree. Saute it well for a few minutes.
    6. Add the green paste to it. Put salt. Let cook for two minutes.
    7. Now, add the cooked pigeon peas, mix and simmer for sometime.
    8. Tuvar lilva curry is ready to serve.
    Tuvar lilva masala curry
    Tuvar lilva masala curry

    Take a tip:

    • Add more green chilly if you want it spicy.
    Tuvar lilva masala
    Evergreendishesdev

    Tuvar lilva masala curry

    Tuvar lilva masala curry is a tasty accompaniment that can be made during winters.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings: 4
    Course: accompaniment, curry, gravy, Side Dish
    Cuisine: Indian, Vegan,
    Ingredients Method Notes

    Ingredients
      

    • 1 cup tuvar lilva 1 cup =200 ml used
    • 2 teaspoon oil
    • 1/2 teaspoon cumin
    • 1/2 teaspoon turmeric powder
    Grind to a paste
    • 2 onion
    • 2 tomato
    • 1 inch ginger
    • 3 cloves garlic
    Grind to a paste
    • 1 green chilly
    • 2 tablespoon coriander
    • 1 tablespoon pumpkin seeds

    Method
     

    1. Boil  tuvar lilva with a little salt. Alternatively, you can pressure cook it.
    2. Soak the pumpkin seeds in water for half an hour.
    3. Blanch the tomatoes, peel the skin and grind all the ingredients together.
    4. Grind pumkin seeds along with coriander and green chilly to a paste. 
    5. Take oil in a pan. Add cumin, as it splutters, put the onion and tomato paste. Saute it for sometime. Put turmeric powder  and mix it well. 
    6. Add the green paste and salt to it. Let cook for sometime.
    7. Then, add the cooked green pigeon peas. Let simmer for five minutes. Green pigeon peas curry is ready to serve.

    Notes

    Add an extra green chilly if you want it spicy.
    Tuvar lilva masala
    Tuvar lilva masala

    Other tuvar liva recipes from my co-bloggers Fresh Toor Curry  Fresh Tuvar Curry

    If you have liked this post, do comment and share it. Follow evergreendishes on Pinterest, Twitter, Facebook and Instagram.

  • Bandhakopir Torkari | Bengali Dry Cabbage Curry

    Bandhakopir Torkari | Bengali Dry Cabbage Curry

    Bandhakopir Torkari is a cabbage stir fry cooked in Bengali style. Bandhakopir is the regional name for cabbage which is closed. Torkari or Ghonto as it is also called translates to a curry. It is easy to prepare and pairs well with any meal.

    Cabbage is one of the few vegetables that we bring  regularly at home.  The toughest task seems to be planning the menu for the day. Coming across this stir fry, I kinda new that it is meant for me and soon it found a place in my daily menu. Bengali Dry Cabbage Curry   with potatoes and peas or Bandhakopir Torkari  is a tasty side dish that can be easily made for lunch or dinner. It is tasty with many flavours.

    I first read this on my  friends Shubha’s blog. She had made it during our blog hop. It was a love at first sight with this stir fry, but I did take some months to make it.  You can find the recipe here

    Bandhakopir Torkari

    Bandhakopir Torkari Recipe | Bengali Dry Cabbage Curry

    Ingredients :

    • 1(1/2kg) medium sized cabbage finely cut
    • 1 potato cut into cubes
    • 1 tomato cut into small pieces
    • 1 bowl green peas
    • 2 green chillies slit
    • 2 tsp oil
    • 1 tsp cumin
    • 1/2 inch ginger grated
    • 1 tsp cumin powder
    • 1/2 tsp coriander powder
    • 1/2 tsp chilly powder
    • 1/2 tsp turmeric powder
    • 1 tsp  garam masala powder
    • 1/2 tsp sugar (adjust according to taste)
    • salt to taste
    • 1/4 cup water

    Method :

    1. Cut the veggies and keep them ready.
    2. Take oil in a pan. Add oil and put the cumin and slit green chilly.
    3. As it crackles, put the cubed potatoes. Sprinkle a little salt and allow to cook.
    4. Once it is cooked, put cumin powder, coriander powder, turmeric powder and chilli powder. Add some water and allow to cook.
    5. Add tomato and let cook till it is soft.
    6. Put in the chopped cabbage to it.
    7. Add the green peas and salt to it.
    8. Let cook for sometime.
    9. Lastly add garam masala powder to it.
    10. Ghee may be added to enhance the taste.
    Evergreendishesdev

    Bandhakopir tarkari

    A semi dry vegetable made with various spices makes a good accompaniment with any Indian bread or rice.
    Print Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Servings: 6 people
    Course: Side Dish
    Cuisine: Bengali
    Calories: 140
    Ingredients Method Notes

    Ingredients
      

    • 1/2 kg cabbage shreeded finely
    • 1 potato cut into cubes
    • 1 tomato cut into small pieces
    • 1/2 bowl green peas
    • 2 green chilly slit lengthwise
    • 2 tsp oil
    • 1 tsp cumin
    • 1 tsp cumin powder
    • 1/2 tsp coriander powder
    • 1/2 tsp chilli powder adjust accordingly
    • 1/4 tsp turmeric powder
    • 1/2 tsp garam masala powder
    • 1/2 tsp sugar
    • salt to taste
    • 1/4 cup water

    Method
     

    1. Take oil in a pan. Add cumin and slit green chilly to it.
    2. Add the cubed potatoes to it. Sprinkle some salt to it. It imparts taste and helps in cooking faster.
    3. Let cook for sometime. Then add the 
    4. Add the dry spices, put some water and allow to cook.
    5. put the  chopped cabbage
    6. And the green peas
    7. Let cook for sometime. Then add the garam masala powder and sugar to it. Cabbage Stir fry is ready. A little ghee put over it enhances the taste.

    Notes

    Chop the cabbage as finely as you can.
    Do not cook the vegetable until mushy.  
     

    Update :

    This is an old post published in 2016. Today, I have changed the pictures, the recipe remains the same. Sending it to Foodies _Redoing Old Post 154. It is a fortnightly event, a group of bloggers work on an old blog post either with better poctures, structured content or anything else related to the topic.

    Pin it for later :

     

  • Restaurant style Veg Hariyali

    Restaurant style Veg Hariyali

    Veg Hariyali is a tasty accompaniment that goes well with any Indian flat bread. Various vegetables are cooked in spinach puree garnished with some spices.

    “Mamma, what is the curry or sabzi that you have made  along with chapati? ” is the pertinent question that I get each day. Well, accompaniments do enhance the taste of food that we eat. Spinach makes a great accompaniment. Here, is another kind of  side dish that you can make with roti or nan. It is known as  Veg Hariyali.

    Spinach can be used in various dishes. It is healthy and packed with calcium. This accompaniment is made in spinach base along with various vegetables. My other spinach recipes, do check it here:  Five ways to use Spinach

    veg hariyali

    What goes in Veg Hariyali ?

    • Spinach : It is one of the essential ingredient to make veg hariyali. The leaves are seperated from the stalk and blanched.
    • Onion
    • Assorted Vegetables : I have used beans, carrot, and capsicum, You may use other vegetables as green peas, sweet corn kernels. The vegetables including onion are cut into big chunks here.
    • Green chilli
    • Ginger : For that good taste
    • Garlic : Lends a good taste but you may avoid it.
    • Pepper powder
    • Pomegranate powder : I usually have it  handy in my pantry.
    • Chaat Masala
    • Chilly powder
    • Milk
    • Salt
    • Oil

     

    Evergreendishesdev

    Veg Hariyali

    5 from 3 votes
    A tasty accompaniment which goes well with any Indian bread.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings: 4 people
    Course: accompaniments, curry, dinner, lunch, Side Dish, vegetable in gravy
    Cuisine: Indian, north indian
    Calories: 150
    Ingredients Method Notes

    Ingredients
      

    • 2 clusters spinach
    • 15 french beans
    • 2 carrots
    • 1 onion
    • 1 capsicum
    • 2 tsp oil
    • 1/2 inch ginger
    • 4 cloves garlic
    • 2 green chilly
    • 1/2 tsp pepper powder
    • 1/2 tsp pomegranate powder
    • 1/2 tsp chaat masala
    • 1/2 tsp chilly powder
    • 1/4 cup milk

    Method
     

    1. Cut the veggies into slightly big chunks.
      veggies
    2. Remove the stalk of spinach and cut it.
      spinach
    3. Boil the beans and carrot al dente.
      veggies boiled
    4. Blanch the spinach leaves.
      spinach blanched
    5. Grind spinach along with ginger, garlic and green chilly to a puree.
    6. Take oil in a pan. Add cumin, as it splutters, put in the onion.
      onions being sauted
    7. Once it turns translucent, add capsicum. Let cook until al dente.
      capsicum to be added
    8. Put the puree. Let cook for sometime.
    9. Add the veggies. 
      Put the veggies
    10. Add the dry spices.
      Throw in the dry spice powders
    11. Give a stir, let cook for sometime. Then, add milk to it.
    12. Let cook for a minute. Veg Hariyali is ready to serve.
      Veg Hariyali

    Notes

    Other veggies can be used here.
     

    About the event :

    Sending this to Foodies_Redoing Old Post 118 . It is a fortnightly event, we work on an old post either by editing the text pictures or both. Here, I have changed the pictures. The pin it picture was missing.

     

    veg hariyali
    veg hariyali

    If you ever make this recipe, do take a picture of it and tag it @foodiejayashree on Instagram or @evergreendishes on Facebook

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