Evergreendishes

Category: side dish

  • Kohlrabi Stir Fry | Navilakosu Palya | No Onion Garlic Recipe

    Kohlrabi Stir Fry | Navilakosu Palya | No Onion Garlic Recipe

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    kohlrabi stir fry | navilakosu palya | 

    Kohlrabi stir fry is a simple, tasty, healthy  side dish for daily lunch menu. You can pair it with sambar, rice and a stir fry. It tastes good with chapathi or jowar roti too. It is vegan and a low calorie dish. 

    Some days we avoid using onion and garlic for religious or personal interests. Today’s recipe is a no onion recipe

    Kohlrabi or German Turnip is a cruciferous vegetable and  belongs to the family Brassica Oleracea, same species as cabbage, cauliflower and brussel sprouts. It grows above the ground and looks like a turnip, but it is neither a root vegetable nor belongs to the turnip family. It has long leafy stems as an alien and a round bulb which may be purple, light green or white. The inside is whitish green . The bulb as well as the leaves are used in cooking. It is eaten both in cooked and raw form. Kohlrabi lends a different taste on cooking which is different from cabbage. 

    The stalk is used in salads. The leaves are used in dal and stir fry. The vegetable can be used in different dishes as stir fry, sambar and chutney. 

    Knolkhol is a good source of nutrients as Vitamin C, B6, potassium and magnesium. It is also a good source of anti-oxidants. 

    Kohlrabil is called by different names in different regions. It is Navilkosu in Kannada, Navalkol in Maharashtra, monj hakh in Kashmiri and Su Hao in Bengali. 

    kohlrabi stri fry
    a bowlful of kohlrabi stir fry



    How to use kohlrabi in cooking:

    Wash the vegetable, remove the leaves if any. Here, we are not using the greens in any way. Remove the skin and chop it. The middle portion is hard and discarded. 

     

    What goes in the stir fry ? 

    • Kohlrabi : It is the star ingredient here. You can chop it unevenly as it is usually done or cut into small bits. The way you cut the vegetable alters the taste of the vegetabel.
    • Oil : Any cooking coil may be used. 
    • Seasoning : All the usual ingredients of seasoning are needed. They are mustard seeds, asafoetida, bengal gram, urad dal. 
    • Chilli : For that spicy flavour
    • Fresh coconut : Essential but no compulsion.
    • Ginger : You may add a small piece of grated ginger in the seasoning.
    • Curry leaves : Essential in south indian cooking. It gives a distinctive flavour.
    • Coriander : for garnishing

     

    Making the stir fry : 

    The kohlrabi has a thick outer covering. It needs to be removed slowly. Wash and then peel the skin. Chop it and keep it aside. Make the seasoning and add the chopped vegetable. Sprinkle a little water and put salt. Allow to cook. Once it is tender, add grated coconut and fresh coriander to it.. 


    A few South Indian no onion garlic recipes :

    lemon rasam
    lemon rasam
    instant raw mango pickle
    instant raw mango pickle

     

    cucumber stir fry
    cucumber stir fry
    Print Recipe

    Kohlrabi Stir Fry

    5 from 11 votes
    Kohlrabi stir fry is a simple yet tasty side dish with any meal.
    Print Recipe
    Ingredients Equipment Method

    Ingredients
      

    • 2 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • 4 green chilli
    • a few curry leaves
    • 1/2 kilogram kohlrabi
    • salt to taste
    • 1/2 cup fresh coconut

    Equipment

    • 1 pan with lid
    • 1 plate
    • 1 ladle
    • 1 bowl

    Method
     

    1. Wash, peel the skin  and chop the vegetable.
    2. Take oil in a pan. Add mustard seeds, as it crackles, put bengal gram, urad dal, turmeric powder and asafoetida. Now, add green chilli to it along with a few curry leaves.
    3. Put the chopped kohlrabi to it along with a little salt.
    4. Sprinkle a little water to it.
    5. Allow it to cook for sometime. Close a lid, it helps in proper cooking.
    6. Once it is cooked, add grated coconut and fresh coriander to it.
    7. Kohlrabi stir fry is ready to serve.

    About the event : 

          Priya Iyer suggested  “No Onion Garlic Stir Fry or Curry ” at Shhh Secretly Cooking Challenge for the month of September. Priya has prepared a delicious gravy dish Sweet Corn Masala for the theme,  do check it out. 

    Here, we are paired with a parter, exchange two ingredients and the dish is prepared using those ingredients. Later, it is put in the group for guessing. It is a fun way to  engage with like minded individuals. I was paired with Mayuri Patel. She is a versatile cook  whom I have closely seen in my blogging journey. I discussed about my plan to prepare kohlrabi stir fry and she gave me kohlrabi and urad dal as the secret ingredients. Mayuri Patel wanted to make Methi Corn Malai and I suggested jaggery and cumin accordingly. It is something which my children will relish, will be making it soon. 

    kohlrabi stir fry kohlrabi stir fry

    If you ever make Kohrabi Stir Fry  in your kitchen, take a picture and tag @foodiejayashree on Instagram or evergreendishes on Facebook.  Until next time, Happy Cooking ! Be happy and cheerful. 

  • Menthe Gojju | Sprouted Fenugreek Curry

    Menthe Gojju | Sprouted Fenugreek Curry

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    Menthe Gojju / Sprouted Fenugreek Curry is a tasty side dish from Karrnataka. It makes a good accompaniment with hot steamed rice. You can pair it with chapathi, idli and dosa too. 

    Today, I am sharing another side dish which I had scribbled in my diary many years back. Fenugreek is commonly used as a spice in cooking but sometimes as the star ingredient as used here. Do give a try to this recipe and let me know how it was. 

    What is fenugreek ? 

    Fenugreek is a tiny, hard mustard colured seed found in every Indian kitchen. It belongs to the annual plant family, Fabaceae. It is commonly known as menthe in kannada, methi dana in hindi and meti in Telugu. Both the leaves and seeds are used in culinary purposes. Fresh leaves are used in dal, curries and parathhas. The dry fenugreek seeds are dry roasted and used in pickles and spice mix as sambar powder and rasam powder. It is a good  medicine known since ages. 

     

    Benefits of Fenugreek seeds:

    Fenugreek are tiny, hard, mustard coloured seeds found in every kitchen. it is one of the essential ingredients in most spice mix. Earthy and mildly bitter in taste, it gives a distinctive taste to the dishes. It is packed with nutrients and plays an important role as a medicine. It is rich in iron, manganese, magnesium and fibre. 

    • It aids in digestion. It helps to reduce indigestion, flatulence and upset tummy.
    • Fenugreek seeds helps in reducing the blood sugar levels. 
    • The antioxidants present in fenugreek have anti-inflammatory properties.
    • Regular consumption of soaked methi seeds or dried powder helps in relieving meenstual cramps.
    • Regular consumption helps the level of testosterone and estrogen in men and women respectively.

    Today, I am sharing a South Indian side dish made with sprouted fenugreek seeds. The sprouted seeds blend well by giving a sweet, spicy, tangy and tart taste to the dish.  It makes a good accompaniment with hot. steamed rice. You can also use it with chapathi, phulka, idli or dosa. 

    menthe gojju
    menthe gojju

    A few other related posts which might interest you are : Lemon Gojju, Orange Peel Chutney, 

    How to make sprouted fenugreek seeds ?

    Soak a cup of seeds in water for five to six hours. You can keep it oveernight. In the morning, put the seeds in a colander and after sometime, tie them in a thin muslin and  keep it in a closed container in a warm place for a eight hours. The seeds will sprout depending on the climatic condition. It may take two days during winter.  Using sprouted fenugreek seed, enhances the nutritional quotient and the bitterness of the fenugreek is largely reduced.

    Menthe Gojju / Sprouted Fenugreek Curry 

    Ingredients : 

    • 1/2 cup sprouted methi
    • 2 teaspoon coconut oil
    • 1/4 teaspoon mustard
    • 1/4 teaspoon cumin
    • 2 green chilli
    • 1/4 teaspoon turmeric powder
    • 1/4 teaspoon asafoetida
    • 2 green chilli
    • 1/4 cup water
    • 1 teaspoon tamarind paste
    • 1/2 teaspoon rasam powder
    • 1/2 teaspoon chilli powder
    • 1.5  teaspoon jaggery powder
    • 1/2 teaspoon rice flour
    • 1 tablespoon water

    Method :

    1.  Initially, make the sprouted methi seeds as mentioned above.
    2. Take coconut oil in a pan, add mustard seeds. As it splutters, put cumin, asafoetida, turmeric powder, green chilli and curry leaves.
    3. Put the sprouted methi seeds to it. Sprinkle a little water and allow it to cook for sometime.  It cooks quickly in three /four minutes.
    4. Add tamarind paste, rasam powder, chilly powder, salt and jaggery to it. Put some water (about three-fourth cup) to it
    5. Make a slurry of rice flour with a little water. Put it to the dish. It helps in giving a good consistency to the dish. 
    6. Allow it to cook for two minutes.
    7. Menthe Gojju is ready to serve.

    Take a tip:

    • Tamarind pulp can be used here. Soak a lemon sized ball of tamarind i water for ten minutes. Extract the pulp and use it.
    • You can use any other variety of oil. 
    Print Recipe

    Menthe Gojju

    5 from 6 votes
    Menthe Gojju / Sprouted Fenugreek Curry is a flavoursome side dish from South India. It pairs well with hot, steamed rice. It is spicy, sweet, tangy and tart.
    Print Recipe
    Course: Side Dish
    Cuisine: south india
    Ingredients Method Notes

    Ingredients
      

    • 1/2 cup sprouted methi
    • 2 teaspoon coconut oil
    • 1/4 teaspoon mustard
    • 1/4 teaspoon cumin
    • 2 green chilli
    • 1/4 teaspoon turmeric powder
    • 1/4 teaspoon asafoetida
    • 2 green chilli
    • 1/4 cup water
    • 1 teaspoon tamarind paste
    • 1/2 teaspoon rasam powder
    • 1/2 teaspoon chilli powder
    • 1.5 teaspoon jaggery powder
    • 1/2 teaspoon rice flour
    • 1 tablespoon water

    Method
     

    1. Initially, make the sprouted methi seeds as mentioned above.
    2. Take coconut oil in a pan, add mustard seeds. As it splutters, put cumin, asafoetida, turmeric powder, green chilli and curry leaves.
    3. Put the sprouted methi seeds to it. Sprinkle a little water and allow it to cook for sometime.  It cooks quickly in three /four minutes.
    4. Add tamarind paste, rasam powder, chilly powder, salt and jaggery to it. Put some water (about three-fourth cup) to it
    5. Make a slurry of rice flour with a little water. Put it to the dish. It helps in giving a good consistency to the dish.
    6. Allow it to cook for two minutes.
    7. Menthe Gojju is ready to serve.

    Notes

    Tamarind pulp can be used here. Soak a lemon sized ball of tamarind i water for ten minutes. Extract the pulp and use it.

    Pin it for later : 

    menthe gojju
    A bowl of menthe gojju made with sprouted fenugreek seeds

    If you ever make Menthe Gojju, do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates and an e-book for free in your inbox ! 

  • Dal Makhani / Easy Dal Makhani Recipe

    Dal Makhani / Easy Dal Makhani Recipe

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    Dal Makhani is a rich creamy, delectable side dish from North Indian cuisine. It makes a good accompaniment to all kinds of flat breads, rice dishes and steamed rice. Dal is the Hindi word for lentil while Makhani translates to butter. It is a whole black lentil cooked in butter. 

    The first time I had it was decades back and since then it has been a family favourite. I learnt this recipe from a good Punjabi friend who is no more. She was kind enough to share this recipe with me. Dal Makhani is synonymous to the traditional Maa ki dal. Whole black dal  is cooked on a low flame for long hours with spices. 

    Here is an easy restaurant style dal makhni recipe. It is rich, creamy and tastes delicious. It can be paired with any kind of flatbread like roti, nan, paratha,  roomali roti or phulka.

     

    A few pointers while cooking dal makhni at home.  It needs time and patience, the lentil needs to be soaked for at least six hours. Once they are soaked,  put them in a colander, after sometime, clean it thoroughly, discard the hard ones. The hard pulses never cook and do not taste good. Later, it is cooked in a pressure cooker for six whistles  along with kidney beans and a few other ingredients. Once the pressure releases, the makhan comes into action. After sauting the onion and tomato in butter, lentils are again cooked in a pressure cooker. This is the usual procedure  I have been following to get a creamy dal makhani. 

    Dal Makhani
    Dal Makhani

    Dal Makhani Recipe

    Ingredients :

    250 grams black urad dal
    50 grams rajma
    1 inch ginger
    2 green chillies
    3 cups water
    2 tablespoon butter
    1/2 teaspoon cumin
    1 onion
    2 tomato
    salt to taste
    1/2 teaspoon chilli powder
    coriander for garnshing



    Method:

    1. Wash black urad dal a couple of times and soak in water overnight.
    2. Soak kidney bean  in another bowl .
    3. The next day, put the soaked urad dal in a colander for sometime.
    4. Now, clean the lentil. Some of them are hard as pellets and will never cook. They need to be discarded.
    5. In a bowl, add the cleaned lentils and kidney beans with three cups of water. Cut the green chilli into two pieces and throw it. Put the grated ginger and a little turmeric powder to it. Pressure cook for five or six whistles.
    6. In another pressure pan, add butter. Add cumin, as it splutters, put onion pieces. Saute it for sometime, until light pink in colour. Put tomato  in it. Saute it. Once it is mushy, add the cooked lentil and bean mixture to it. Put salt. Allow it to simmer for sometime. Put chilli powder and pepper powder. Check the consistency, add water accordingly. The consistency, will be thicker on cooling, you need a medium, flowing consistency. Pressure cook for one whistle.
    7. Once the pressure release, check the taste and adjust accordingly. Garnish with fresh coriander. 

    Take a tip:

    1. I have not added garlic, if you wish, put it and saute with onions.
    2. You can make tomato puree and use it.  
    3. The measurement given here may be more for some of you. Reduce the quantity of lentil and kidney beans used. Use the other ingredients as per your need.
    4. You may add some cream in the end.

     

    Evergreendishesdev

    Dal Makhni

    Dal Makhni is a delicious side dish from North India. Black urad dal and kidney bean are cooked together to form a creamy and tasty accompaniment. It is ideal to pair with roti, nan or steamed rice.
    Print Recipe
    Ingredients Method

    Ingredients
      

    • 250 grams black urad dal
    • 50 grams rajma
    • 1 inch ginger
    • 2 green chillies
    • 3 cups water
    • 2 tablespoon butter
    • 1/2 teaspoon cumin
    • 1 onion
    • 2 to mato
    • salt to taste
    • 1/2 teaspoon chilli powder
    • coriander for garnshing

    Method
     

    1. Wash black urad dal a couple of times and soak in water overnight.
    2. Soak kidney bean  in another bowl .
    3. The next day, put the soaked urad dal in a colander for sometime.
    4. Now, clean the lentil. Some of them are hard as pellets and will never cook. They need to be discarded.
    5. In a bowl, add the cleaned lentils and kidney beans with three cups of water. Cut the green chilli into two pieces and throw it. Put the grated ginger and a little turmeric powder to it. Pressure cook for five or six whistles.
    6. In another pressure pan, add butter. Add cumin, as it splutters, put onion pieces. Saute it for sometime, until light pink in colour. Put tomato  in it. Saute it. Once it is mushy, add the cooked lentil and bean mixture to it. Put salt. Allow it to simmer for sometime. Put chilli powder and pepper powder. Check the consistency, add water accordingly. The consistency, will be thicker on cooling, you need a medium, flowing consistency. Pressure cook for one whistle.
    7. Once the pressure release, check the taste and adjust accordingly. Garnish with fresh coriander.

    About the event:

    Sending this post at Shhh Cooking Secretly Challenge  for the  theme “Restaurant style food at home”. The theme was suggested by Aruna Sahas Chandra. I like the variety of different dishes she puts on her blog. Recently, she posted Paneer Do Pyaza, would like to recreate the same as my children love paneer dishes. 

    Here, it  is a monthly event, partners are paired and secret ingredients are exchanged between them.  The dish is prepared and shared in the Facebook group. Guessing the ingredients is a fun activity. My partner for the event was talented blogger Anu Kollon. The two ingredients given to me where cumin and onion. I made Dal Makhni which I intended to post since a long time. I had given ginger and tomato, she has made delicious, Paneer Butter Masala. 

    shhh cooking secretly

    A few  North Indian dishes shared earlier are :

    Pin Dal Makhani to Indian Food Board: 

    Dal Makhani is a creamy and tasty side dish from North Indian cuisine.
    Dal Makhani

    If you ever make this Dal Makhani recipe, do take a picture and tag me @foodiejayashree on Instagram, I will be glad to see your creation.Follow evergreendishes on Facebook, Twitter, Pinterest and Instagram, let’s be connected. Subscribe to get all updates and a book of handy hints for free! Check out my e-books

  • Brinjal Stir Fry | Badanekayi Palya

    Brinjal Stir Fry | Badanekayi Palya

    Brinjal Stir Fry / Badanekayi palya  is a simple, vegan stir fry with a spice mix from Karnataka. The roasted spice mix lends a good taste to it. It is ideal to serve with chapati or jowar roti.

    Fresh vegetables are available in winter and brinjal is one of them. In Kannada it is called as badanekayi, baingan in Hindi and Gujarati, Kathirikai in Tamil, Vankaya in Telugu and Begun in Bengali. It is more popular as egg plant in England and aubergine in Germany and  France.

    Not everyone likes the taste of brinjal. But most people, who tend to like it are greats fans of this vegetable. It is versatile to use and stir fry and raita are quite common dishes. Sometimes, it is also added in Sambar. Vangi Bhat is a popular rice dish from Maharashtra.

    Sadly, I have not shared any recipe using brinjal. So, today I thought of posting this stir fry recipe which we regularly prepare at home.  Makar Sankranti is round the corner. The day prior is celebrated as Bhogi. It is a harvest festival and all fresh grown grains and vegetables are used. Sajje rotti and brinjal stir fry are usually prepared in most households of Karnataka.  The other dishes on the platter  are Khara pongal and gojju.

    Brinjal comes in different varieties. The medium sized purple and light green coloured brinjals  are the ones I regularly use. Here, I have used the green variety, they are tender and cook very well. The spice mix is usually available at home. You can make a small quantity and use it for the stir fry.

    Brinjal strir fry / Badane kayi palya
    Brinjal Stir fry / badane kayoi palya is a simple and tasty side dish from Karnataka. It makes a good accompaniment with any meal.

    Let’s get to the recipe of Brinjal Stir Fry | Badanekayi Palya

    Ingredients:

    • 2 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 1/2 kilogram brinjal
    • salt
    • a little water
    • 3 teaspoon vegetable spice mix
    • 1/2 teaspoon chilli powder (optional)

    Method:

    1. Cut the brinjal into small pieces. Put them in water to avoid discolouration.
    2. Take oil in a pan, add mustard seeds. As it crackles, tip in turmeric powder an asafoetida. Discard the water and put the brinjal pieces to it.
    3. Put salt and sprinkle some water to it. Close a lid and allow it to cook. Give a stir in between.
    4. Once the brinjal is cooked, give a stir and mash it lightly with the ladle.
    5. Put the spice powder to it. Depending on the taste, use chilli powder.
    6. Let cook for a minute.
    7. Remove and serve with hot chapati or phulka. Brinjal Stir Fry is also used with hot steamed rice.

    Take a tip:

    • The spice mix stays good for two months. Store it in an air-tight container.
    • You can use the spice mix in other dishes as well.

    Brinjal strir fry / Badane kayi palya
    Evergreendishesdev

    Brinjal Stir Fry / Badane kayi palya

    5 from 11 votes
    Brinjal stir fry / Badane kayi palya is a simple, tasty side dish. It is ideal to serve with any meal.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course: dinner, lunch
    Cuisine: karnataka
    Ingredients Method Notes

    Ingredients
      

    • 2 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 1/2 kilogram brinjal
    • salt
    • a little water
    • 3 teaspoon vegetable spice mix
    • 1/2 teaspoon chilli powder optional

    Method
     

    1. Cut the brinjal into small pieces. Put them in water to avoid discolouration.
    2. Take oil in a pan, add mustard seeds. As it crackles, tip in turmeric powder an asafoetida. Discard the water and put the brinjal pieces to it.
    3. Put salt and sprinkle some water to it. Close a lid and allow it to cook. Give a stir in between.
    4. Once the brinjal is cooked, give a stir and mash it lightly with the ladle.
    5. Put the spice powder to it. Depending on the taste, use chilli powder.
    6. Let cook for a minute.
    7. Remove and serve with hot chapati or phulka. Brinjal Stir Fry is also used with hot steamed rice.

    Notes

    Cut the vegtable into small pieces.
    Allow to cook with a lid closed over it.
    Spice mix can be freshly made. Check the recipe.

    Pin it for later :

    Brinjal Stir fry is a tasty side dish from Karnataka. It is usually made along with sajje roti.
    Brinjal Stir Fry / Badane kayi palya

     

    If you ever make this 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.   

    Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon.  Happy Cooking !

  • Amaranth leaves Stir Fry | Rajgiri Soppu Palya

    Amaranth leaves Stir Fry | Rajgiri Soppu Palya

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    Amaranth leaves stir fry is a simple, tasty and healthy side dish from Karnataka. It is ideal to serve with chapathi or jowar roti. 

    Amaranth leaves are not so popular as spinach. It is regularly used in daily cooking by one sect of people here. While the other section have a dislike and few have never used it. 

    In Kannada, it is called as Dantina Palya or Harive Soppu . It is commonly known as Chaulai or Rajgira. The leaves are green or red  with a moderate stem depending on the region they are grown. One needs to include more of it as it is a good source of Vitamin A, C and K.  It is also rich in fiber, iron, magnesium and. phosphorous. It is often given to lactating mothers. It is versatile to use, one can use it in stir fry, dal and stew. Cook it with tur dal and it turns out a good accompaniment with steamed rice. Use a good quantity of fresh leaves to make a delectable chutney. In North India, it is made as a saag. 

    Today, I am sharing a healthy stir fry using amaranth leaves. I have hardly shared any stir fry with greens here. You can use either the red or the green coloured leaves for this stir fry. You may add a few cloves of garlic if you like along with onion. Fresh coconut can also be added to it. Amaranth leaves stir fry, spicy chutney, a mixed dal  and chapathi make a good meal. 

    Amaranth leaves stir fry
    Amaranth leaves stir fry

    What goes in the stir fry ?

    Amaranth leaves :Separate the amaranth  leaves from the stalk. You may use the stalk if it is tender. It will eventually get cooked. You can use either the red amaranth or the regular one. The green leaf vegetable reduces considerably on cooking. 

    Onion : Cut them into medium size pieces. 

    Oil : You can use any oil ideal for cooking. 

    Mustard seed : Any south indian cooking starts with a dash of mustard seeds. The spluttering also indicates the temperature of the oil is right for cooking.

    Asafoetida : Just a small pinch of asafoetida, lends a good aroma to the dish.

    Turmeric powder : It has anti-bacterial properties. 

    Chilli powder: The quantity of chilli powder depends on how much spicy it is.

    Fresh Coconut : South Indian cooking is incomplete without the addition of fresh grated coconut. It is optional, serve it just like that. I have it sans coconut.

    How to wash green leafy vegetables? 

    The question often arises if we should wash and then cut the leafy vegetables or the other way round. Very often, it is suggested to first wash them thoroughly  and then cut the leaves as the nutrients are lost in the process. However, most of us tend to cut the green leaf and then wash it.

     

    Amaranth leaves stir fry
    Evergreendishesdev

    Amaranth leaves Stir Fry | Rajgiri Soppu Palya

    Amaranth leaves stir fry is a simple, tasty and healthy sidde dish. It is ideal to pair with jowar roti or chapathi.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course: dinner, lunch ideas
    Cuisine: Indian, karnataka
    Ingredients Method Notes

    Ingredients
      

    • 1 tablespoon oil
    • 1/2 teaspoon mustard seed
    • 1/4 teaspoon turmeric powder
    • a pinch of asafoetida
    • 1 big onion
    • 2 bunch rajgiri soppu / amaranth leaves
    • salt to taste

    Method
     

    1. Separate the leaves from the stalk. Cut them and wash a couple of times in water to remove the grime.
    2. Cut the onion.
    3. Take oil in a pan, add mustard seeds. As it splutters, sprinkle a little asafoetida and turmeric powder. Tip in the onions. Saute for sometime.
    4. In the meantime, remove the amaranth leaves and put them in a colander.
    5. Once the onion is pink in colour, put the amaranth leaves and salt. Mix and let cook for two minutes.
    6. Once the water has evaporated, add chilli powder
    7. Fresh grated coconut may be added. Amaranth leaves stir fry is ready to serve.

    Notes

    1. Two cloves of garlic may be added along with onion.
    2. It can be garnished with fresh grated coconut.

    Pin it for later: 

    Amaranth leaves stir fry is a simple, tasty and healthy side dish from Karnataka. It pairs well with chapathi or jowar roti. Give a try to this version of amaranth leaves stir fry. Check out the post to know the other names for this green leaf. #healthycooking #sidedish
    Amaranth leaves stir fry

    If you ever make this 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.   

    Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon.  Happy Cooking !

  • Vegetable Makhanwala | Veg Makhanwala recipe

    Vegetable Makhanwala | Veg Makhanwala recipe

    Jump to Recipe Print Recipe

    Vegetable Makhanwala is a delicious side dish from North Indian cuisine. It is a  medley of vegetables cooked in butter with a few spices. It makes a good accompaniment with chapathi or phulka. Ideally, it should be served with nan or roti. 

    This dish is ideal for a family get-together or parties. You can make use of many kind of vegetables. I have used beans, carrot, capsicum, potato and green pea. You can add cauliflower and paneer pieces too. The vegetables can either be boiled or sauteed in a little oil. I have done the later mehod. The dish is made in several steps as cutting the vegetables, saute the vegetables, sauting the vegetables for the paste, making of paste and finally the gravy. 

    Let us get to the recipe of Vegetable Makhanwala

    Ingredients: 

    • 15 beans
    • 1 carrot
    • 1 capsicum
    • 1 potato
    • 1/4 cup peas
    • 2 teaspoon oil
    • 2 teaspoon butter
    • 2 clove
    • 1 teaspoon cumin
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon garam masala
    • 1/2 teaspoon chilli powder
    • salt to taste
    • 1/2 teaspoon kasuri methi
    • 1 tablespoon fresh cream
    • 1 teaspoon coriander for garnishing

    For the makhanwala masala :

    • 2 onion
    • 3 large tomato
    • 5 cloves garlic
    • 1 inch ginger
    • 10 cashew nuts
    • 1 teaspoon oil

    Method:

    1. Cut the beans, carrot, and capsicum into thin long strips of half an inch.
    2. Cut the onion and tomatoes, keep them aside.
    3. To make the masala, take oil in a pan, add ginger, garlic and onions. Saute the onions for sometime, let them  be translucent. Put the tomatoes to it. Throw in the cashew pieces to it. Let it cook for sometime. The tomatoes need to be mushy. Once it is done, let cool for sometime. Later, grind to a paste.
    4. To saute the vegetables, take two teaspoon of oil in another pan. Add beans to it. Saute it, after a few seconds, put the carrot pieces. After sometime, put potatoes and peas. Lastly, put the capsicums. Toss them in between. The vegetables must be cooked al dente.
    5. Once the vegetables are cooked, put them in a bowl. In the same pan, add butter. Put cumin, as it sizzles, add the tomato paste to it. Let it cook for sometime. Now, add turmeric powder, chilli powder and garam masala to it. Let cook for sometime. Put salt to it
    6. Now, add the cooked vegetables along with salt. Let it simmer for sometime.
    7. Put kasuri methi to it. Add fresh cream to it. 
    8. Finally, garnish with some coriander leaves. 
    9. Serve with rotis or nan. 
    vegetable makhanwala
    vegetable makhanwala
    vegetable makhanwala
    Evergreendishesdev

    Vegetablee Makhanwala

    5 from 2 votes
    Vegetable Makhanwala is a medley of vegetables cooked together in flavoursome spices.
    Print Recipe Pin Recipe
    Course: Main Course
    Cuisine: north indian
    Ingredients Method

    Ingredients
      

    • 15 beans
    • 1 carrot
    • 1 capsicum
    • 1 potato
    • 1/4 cup peas
    • 2 teaspoon oil
    • 2 teaspoon butter
    • 2 clove
    • 1 teaspoon cumin
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon garam masala
    • 1/2 teaspoon chilli powder
    • salt to taste
    • 1/2 teaspoon kasuri methi
    • 1 tablespoon fresh cream
    • 1 teaspoon coriander for garnishing
    • For the masala :
    • 2 onion
    • 3 large tomato
    • 5 cloves garlic
    • 1 inch ginger
    • 10 cashew nuts
    • 1 teaspoon oil

    Method
     

    1. Cut the beans, carrot, and capsicum into thin long strips of half an inch.
    2. Cut the onion and tomatoes, keep them aside.
    3. To make the masala, take oil in a pan, add ginger, garlic and onions. Saute the onions for sometime, let them  be translucent. Put the tomatoes to it. Throw in the cashew pieces to it. Let it cook for sometime. The tomatoes need to be mushy. Once it is done, let cool for sometime. Later, grind to a paste.
    4. To saute the vegetables, take two teaspoon of oil in another pan. Add beans to it. Saute it, after a few seconds, put the carrot pieces. After sometime, put potatoes and peas. Lastly, put the capsicums. Toss them in between. The vegetables must be cooked al dente.
    5. Once the vegetables are cooked, put them in a bowl. In the same pan, add butter. Put cumin, as it sizzles, add the tomato paste to it. Let it cook for sometime. Now, add turmeric powder, chilli powder and garam masala to it. Let cook for sometime. Put salt to it
    6. Now, add the cooked vegetables along with salt. Let it simmer for sometime.
    7. Put kasuri methi to it. Mix fresh cream into the curry.
    8. Finally, garnish with some coriander leaves.
    9. Serve with tandoori roti, nan or chapathi.

    Pin Veg Makhanwala to your board:

    Vegetable Makhanwala is a delicious side dish from North Indian cuisine. Different kind of vegetables are cookeed in a varied spices to make it a tasty side dish.
    Vegetable Makhanwala

    If you ever make this Vegetable Makhanwala 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 !

  • Kashmiri Tomato Chutney | Spicy Tomato Chutney Recipe

    Kashmiri Tomato Chutney | Spicy Tomato Chutney Recipe

    Jump to Recipe Print Recipe

    Kashmiri Tomato Chutney is flavoursome with a hint of spices, it is versatile to use with chapati, idli or dosa.

    I was browsing through my diary and I found this recipe scribbled in the middle of the book. Recently, we visited Kashmir and it was a wonderful trip. We witnessed snow fall in Gulmarg and it was amazingly beautiful experience. The drastic climate change  one has to bear if we are visiting different parts of the world.

    Seeing the recipe, I thought I must try it now. It was tasty. I served with thalipeeth. It is ideal to serve with chapati or phulka. I liked the way the flavours complemented so well, taste of the spices was minimal without harming the tanginess of tomato. I will be making it again. Give a try to the spicy tomato chutney and let me know how it was.

    Why should you make this chutney ?

    • it is vegan
    • it is gluten-free
    • it is made with easy to make ingredients in the kitchen
    • it is ready in a few minutes
    • it makes a good accompaniment with many dishes as chapathi, idli and dosa.

    kashmiri tomato chutney
    kashmiri tomato chutney

    Ingredients:

    • Spices  as clove, cardamom, fennel and cinnamon are dry roasted and ground to a powder.
    • Onion : Cut it into small bits
    • Tomato : Cut it into small bits
    • Oil : Any neutral cooking oil is needed.
    • Mustard seed: A little bit in the seasoning
    • Cumin: For the taste it delivers
    • Turmeric powder: Dash of haldi helps in not only giving  colour but also has anti-bacterial properties
    • Curry leaves : a few
    • Green chilli
    • Salt

    Method:

    Print Recipe

    kashmiri tomato chutney
    Evergreendishesdev

    Kashmiri Tomato Chutney

    Kashmiri tomato chutney is flavoursome with a hint of spices. It is ideal to pair with chapati, idli, dosa or even paratha.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course: Breakfast, lunch ideas
    Cuisine: Indian, Kashmiri
    Ingredients Method

    Ingredients
      

    • 2 clove
    • 1 cardamom
    • 1 teaspoon fennel
    • 1 inch cinnamon
    • 2 teaspoon oil
    • 1/2 teaspoon mustard
    • 1 teaspoon cumin
    • 1/4 teaspoon turmeric powder
    • a few curry leaves
    • 3 green chilli
    • 1 onion
    • 8 to mato
    • salt
    • chilli powder

    Method
     

    1. Cut the onion and tomato into small pieces.
    2. Dry roast cinnamon, cardamom, clove and fennel on a low flame until you get a good aroma. Keep them aside, grind to a powder when cool.
    3. Take oil in a pan, add mustard seed, once it splutter throw in cumin, turmeric powder and the curry leaves. Put the chilli pieces, saute and add the onion.
    4. Once it is golden in colour, put the ground spice powder. Add chilli powder, mix and now put the tomatoes. Put salt and allow to cook. Let it be mushy.
    5. Spicy tomato chutney is ready. One can grind it if needed.

     

    Pin it for later:

    Kashmiri tomato chutney is tasty and full of flavours. It makes a good accompaniment with chapati, idli or dosa.
    Kashmiri Tomato Chutney

    More chutney varieties:

    If you love using sorrel leaves in your cooking, give a try to this sorrel leaf chutney. Have you tried using peels in making a chutney? Are you avoiding kitchen wastes ? Some peels make tasty side dishes. Check out the orange peel chutney and ridge gourd chutney. If you are making a sandwich, this green chutney is all that you need.

    If you ever make this recipe, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
    Check out my e-books on Amazon. Do not miss any post, subscribe to get all updates and an e-book for free !

  • Chana dal chutney | how to make bengal gram chutney

    Chana dal chutney | how to make bengal gram chutney

    Jump to Recipe Print Recipe

    Chana Dal chutney makes a good accompaniment with idli, dosa, gundapongal and even hot, steamed rice. Bengal gram chutney is easy to prepare. A few ingredients from the pantry, a little of your time and your chutney is ready.

    What is chutney ?

    Chutney is an integral part of lunch/ thali  in Indian cuisine. It is one of the essentials in any South Indian home as the breakfast mainly comprises of idli and dosa. Chutney is an accompaniment made by roasting chilli, coconut, along with lentil or vegetables and a few other substances with a seasoning over it.  It is spicy and makes a good accompaniment with any meal.

    Different kind of chutney

    Different varieties of chutney are prepared as the need for different dishes arises each day. Making a chutney is less cumbersome. It make a good accompaniment with hot steamed rice and a dollop of ghee. Using peels of vegetables to make a chutney  conserves the waste. One is not deprived of the nutrients that are usually lost by throwing in garbage. I have shared orange peel chutney and ridge gourd chutney earlier.

    The other chutney variety shared earlier are raw tomato chutney, sonth chutney,  green chutney,  gongura chutney, mint chutney

    Today, I am sharing a chutney made using Chana Dal. Bengal gram chutney pairs well with idli, dosa or gundapongal. One can use it with hot steamed rice too. It is quite common in many parts of Karnataka to eat chutney and rice.

     

    bengal gram chutney
    bengal gram chutney

    Bengal gram chutney recipe:

    Ingredients:

    • 1+1  teaspoon oil
    • 4 red chilli
    • 2 tablespoon bengal gram
    • a few curry leaves
    • 1 table spoon coconut
    • 1onion
    • 1 tomato
    • little coriander
    • tamarind
    • salt

    For seasoning:

    • 1 teaspoon oil
    • 1/2 teaspoon mustard seed
    • a little asafoetida
    • a little turmeric powder

    Method:

    • Take a little oil in a pan, roast bengal gram, put it aside. Next add  red chilli and curry leaves, once they are crisp, put them aside.
    • Add a little oil, saute the onion. Once they are translucent, add tomato to it. Once it is soft, add coriander to it. Saute for a minute, let it cool.
    • At first, grind the lentil and green chilli. Now, put the cooked onion and tomato and pulse.
    • Finally, add salt and tamarind to it, give a final pulse.
    • Put the chutney in a bowl.
    • Make seasoning, pour it over the chutney and serve.

      About the group:

      This post is part of Shhh Secret Cooking Group. Priya Vijayakrishnan suggested the theme.as Chutney.  I liked her kunukku paniyaram and bookmarked it to try. She is also my partner for this month and the secret ingredients given are curry leaves and tamarind. I gave urad dal and turmeric, she has made raw mango chutney, known as mango thogayal.

    shhh cooking secretly

    Bengal gram chutney

    Bengal gram chutney is tasty and makes a good accompaniment with rice, idly or dosa.
    Print Recipe
    Ingredients Method

    Ingredients
      

    • 1 +1 teaspoon oil
    • 4 red chilli
    • 2 tablespoon bengal gram
    • a few curry leaves
    • 1 table spoon coconut
    • 1 onion
    • 1 to mato
    • little coriander
    • tamarind
    • salt
    • For seasoning:
    • 1 teaspoon oil
    • 1/2 teaspoon mustard seed
    • a little asafoetida
    • a little turmeric powder

    Method
     

    1. Take a little oil in a pan, roast bengal gram, put it aside. Next add  red chilli and curry leaves, once they are crisp, put them aside.
    2. Add a little oil, saute the onion. Once they are translucent, add tomato to it. Once it is soft, add coriander to it. Saute for a minute, let it cool.
    3. At first, grind the lentil and green chilli. Now, put the cooked onion and tomato and pulse.
    4. Finally, add salt and tamarind to it, give a final pulse.
    5. Put the chutney in a bowl.
    6. Make seasoning, pour it over the chutney and serve.

    Pin Chana Dal Chutney to your food board:

    Bengal gram chutney is another kind of chutney using lentil, red chilli and coconut. It is ideal to use with idli, dosa or steamed rice.
    Bengal gram chutney

     

     

     

  • Spinach with Potato| Aloo palak sukhi sabzi

    Spinach with Potato| Aloo palak sukhi sabzi

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    Spinach with potato/ Aloo Palak Sukhi Sabzi  is a semi-dry, vegan, gluten-free side dish from North Indian cuisine. It is tasty and ready in 30 minutes. It makes a good side dish with any kind of Indian flat bread as roti, chapati or phulka.

    Spinach and potato makes a good combination. One can make the delicious aloo palak  or gravy with koftas too in it. These days, I often cook spinach along with fenugreek as in Kafuli or Methi Chaman, love the tartness of fenugreek, it gives a good flavour to the dish.

    Love Winter Season

    Winters are one of the finest season to cook good meals. We as bloggers are happy to see all kind of fresh vegetables and green leaves. Spinach is one of the green vegetable I frequently cook at home. It is not only an ideal food for a vegetarians  but we as a family like it, thus one can find many spinach recipes here.

    spinach with potatao
    spinach with potato 

    What goes in Aloo Palak Sukhi Sabzi ?

    • Potao : It is one of the star ingredients.
    • Spinach : We need fresh spinach to make the tasty accompaniment.
    • Oil : Any neutral oil will do.
    • Cumin
    • Red chilli
    • Green chilli
    • Coriander powder
    • Amchur powder
    • Garlic
    • Ginger
    • Salt

    Evergreendishesdev

    Spinach with potato / Aloo Palak Sukhi Sabzi

    Spinach with potato / Aloo Palak sukhi sabzi is a semi-dry, tasty side dish. It is ideal to serve for any meals or pack in the lunch box.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings: 4 people
    Course: accompaniment, dry sabzi, Side Dish
    Cuisine: north indian
    Ingredients Method

    Ingredients
      

    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 2 red chilli
    • 2 green chilli
    • 4 garlic cloves cut into pieces
    • 1 inch ginger
    • 1 onion
    • 4 potato
    • 2 cluster spinach
    • 1 teaspoon coriander powder
    • 1/2 teaspoon dry mango powder
    • salt to taste

    Method
     

    1. Cut the onion finely.
    2. Remove the stalk of spinach, cut it and wash in salt water.
    3. Cut the potato into cubes, put them in water. Rinse it.
    4. Take oil in a pan, add cumin. As it splutters, break the red chilli into pieces and put it. Put green chilli, ginger and garlic. Saute for a minute, add the onions to it.
    5. As the onions turn light pink, throw the potato cubes to it. Add salt, sprinkle a little water, let it cook for sometime.
    6. Once the potatoes are soft, add the spinach leaves. Toss the vegetables.
    7. The spinach shrinks quickly, add coriander powder and chilli powder to it. Mix well, if needed, add a little more salt. Remember, we had already added salt in the beginning
    8. Spinach with potato is ready to serve.

    Pin it for later :

    Save the recipe on pinterest

    Spinach with potato is an easy to make and tasty sabzi. It pairs well with phulka or chapathi. This is a good way to include greens.
    Spinach with potato

    If you ever make this recipe, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
    Check out my e-books on Amazon. Do not miss any post, subscribe to get all updates and an e-book for free !

     

  • Roasted Sweet Potato | Mexican Cuisine

    Roasted Sweet Potato | Mexican Cuisine

    Jump to RecipePrint Recipe

    Roasted Sweet Potato makes a good side dish with a bowl of soup and Mexican rice. 

    The humble sweet potato could not get any better, it tastes so delicious. Loved the idea of grilling it and savouring with rice. 

    Mexican cuisine has many delicious dishes as Spanish Rice,  I have tried a couple of them and we loved. Earlier, I have enjoyed soup  as Spicy Chipotle Chili Corn Soup. There are so many yet to cook in my kitchen.

    Roasted Sweet Potato
    Roasted Sweet Potato

    About the event:

    It’s Mexican Cuisine at Shhhh Secretly Cooking Challenge Group. The theme for September was suggested by Narmadha of Nams Corner. Narmadha has wide range of recipes, I loved her recently posted condiment Tomato Ketchup. It is ideal to make it at home. My partner for this month was versatile and talented  blogger Anu Kollon and she gave me sweet potato and cumin powder as the secret ingredients. I have prepared this dish. Capsicum and pepper were the ingredients given by me and Anu has prepared this delicious Vegetable Saute for Fajitas. I  have bookmarked her Spring Onion Chutney to make it soon.

     

    Ingredients:


    2 medium size sweet potato
    1 tablespoon olive oil
    1/2 teaspoon cumin
    1 teaspoon cumin powder
    1/2 teaspoon oregano
    1 tsp chilli powder

    Method: 

    1. Wash the sweet potato, pat dry  and cut into cubes.
    2. Take a bowl, add olive oil and put all the spices into it.
    3. Mix well. Put the cubes into it and keep it aside for ten minutes.
    4. Pre-heat the oven, line a try with parchment paper. Put the sweet potato cubes on it, keep them at a distance from one another. Bake it for five minutes.
    5. Check and again bake for a few more minutes.
    6. Once they are soft and golden in colour, remove and put another batch to bake. 
    7. Serve as a side dish with Mexican rice or any other dish.

    Take a tip:

    • Wash it well and cut into cubes, no need to peel the skin. 
    • Two cloves of garlic and lemon juice may be added to it. It will give a good flavour. 
    • The baking time in my Bajaj  was  eight minutes. 
    • Baking time varies, check if it is done properly. 
    • Recipe is adopted from here. 
    Roasted Sweet Potato
    Evergreendishesdev

    Roasted Sweet Potato

    Roasted sweet potato makes a good side dish with any meal.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Marinating time 10 minutes
    Total Time 40 minutes
    Course: Side Dish
    Cuisine: Mexican
    Ingredients Method Notes

    Ingredients
      

    • 2 medium size sweet potato
    • 1 tablespoon olive oil
    • 1/2 teaspoon cumin
    • 1 teaspoon cumin powder
    • 1/2 teaspoon oregano
    • 1 tsp chilli powder

    Method
     

    1. Wash the sweet potato, pat dry  and cut into cubes.
    2. Take a bowl, add olive oil and put all the spices into it.
    3. Mix well. Put the cubes into it and keep it aside for ten minutes.
    4. Pre-heat the oven, line a try with parchment paper. Put the sweet potato cubes on it, keep them at a distance from one another. Bake it for five minutes.
    5. Check and again bake for a few more minutes.
    6. Once they are soft and golden in colour, remove and put another batch to bake.
    7. Serve as a side dish with Mexican rice or any other dish.

    Notes

    Two cloves of garlic and lemon juice may be added to it. It will give a good flavour. 
    The baking time in my Bajaj  was  eight minutes. 
    Baking time varies, check if it is done properly. 

    Pin it for later:

    Roasted Sweet Potato makes a good side dish with a bowl of soup and Mexican rice. Give a try to this , children will also love it.
    Roasted Sweet Potato

    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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