Evergreendishes

Category: side dish

  • Spiced Yoghurt / Simple Raita for Pulao

    Spiced Yoghurt / Simple Raita for Pulao

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    Spiced Yoghurt is a simple yet tasty preparation served with pulav. It can be easily made in five minutes.

    The indian cuisine is elaborate and makes use of many spices. Thus, raita is often prepared as an accompaniment with pulao or biryani. Raita is one or different vegetables mixed in curds along with a few spices. Spiced yoghurt serves the same purpose but it is without any veggies in it.

    Spiced yoghurt is a simple curd based dish ideal to serve with   pulav or Veg Jadoh. It is easy to prepare and needs no elaborate  preparation. It is tasty and ideal to make when hardly any vegetables are on hand. During the lockdown, if you ever run out of veggies, you can make this one. Infact, I make it when I am bored to chop veggies!

    Spiced Yoghurt / Simple Raita for Pulao
    Spiced Yoghurt / Simple Raita for Pulao

     

    All the ingredients that you need are easily available in the kitchen.

    Curds- We need fresh curds.

    Fresh coriander- I am obsessed with coriander in my cooking and I cannot say enough the need of it here.

    Seasoning: A little bit of seasoning with red chillies gives a good taste to it.

    Salt – It is the essence of any cooking.

    Sugar- It is the sugar that creates a balance of all taste and gives a good flavour to it.

    Spiced Yoghurt / Simple Raita for Pulao

     

    Spiced Yoghurt Recipe:

     

    Ingredients:

    • 2 cup fresh curds
    • 1/2 teaspoon sugar
    • salt to taste
    • 1 tablespoon fresh chopped coriander
    • 2 teaspoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • curry leaves
    • 2 red chilly

    Method:

    1. Whisk the curds.
    2. Add salt, sugar, fresh coriander to it.
    3. Make seasoning in a small pan. Take oil in a small pan, add the mustard seeds, as it splutters put asafoetida, curry leaves and red chilly. After a few seconds, put it over the curd mixture.
    4. Chill and serve.

    About the event :

    Sending this to Healthy Wellthy Cuisine, Theme84 which is  ” Curd Fiesta ”  This is a fortnightly event and the theme is selected by Sujata Roy of Batter Up With Sujata. She has a wide range of Bengali dishes, I liked her Rasgolla, it looks delicious. The other recipes by members are Chow Chow Raita, South Indian Curd Rice, Tuty Fruity Cake, Strawberry Shrikhand, Tomato Raita, Tomato, Corn, Peas and  Paneer Kadhi , Kesar Badam Lassi Muffins

     

    spiced yoghurt
    Evergreendishesdev

    Spiced Yoghurt / Simple Raita for Pulao

    5 from 4 votes
    Spiced yoghurt is a simple yet tasty accompaniment with any variety of rice dish.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Course: Side Dish
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 2 cup fresh curds
    • 1/2 teaspoon sugar
    • salt to taste
    • 1 tablespoon fresh chopped coriander
    • 2 teaspoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • curry leaves
    • 2 red chilly

    Method
     

    1. Whisk the curds.
    2. Add salt, sugar, fresh coriander to it.
    3. Make seasoning in a small pan. Take oil in a small pan, add the mustard seeds, as it splutters put asafoetida, curry leaves and red chilly. After a few seconds, put it over the curd mixture.
    4. Chill and serve.

    Pin it for later:

    Spiced Yoghurt is a simple yet tasty preparation served with pulav. It can be easily made in five minutes.
    Spiced Yoghurt

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  • Kafuli Recipe / how to make Kafuli | Uttarakhand cuisine

    Kafuli Recipe / how to make Kafuli | Uttarakhand cuisine

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    Kafuli is a popular and delectable side dish from Uttarakhand cuisine. A rustic make, it is absolutely tasty and pairs well with steamed rice, chapati or parathas.

    The cuisine of Uttarakhand is packed with nutrition, simple and makes use of local vegetables. It is mostly vegetarian. The two regions have different cuisine, thus they have Garhwali uisine and Kumaoni cuisine. They have a wide range of tasty dishes such as aloo tamatar ki jhol, kafuli, phaanu, baadi, chainsoo to name a few. I would love to try these delicacies sometime but for now, it is Kafuli and I am so happy that I made it.

    Well, I am back again with  Shhhh Secretly Cooking Group after two month break and this month, the state we are deriving inspiration  is the one and only Uttarakhand. My partner is Shobha Keshwani of Shoba’s Food Maaza. Her blog has many dishes from different cuisines. Do check it out. The two ingredients that she gave me were fenugreek leaves and salt. I had given urad dal and onion and Shobha madeUrad Dal Ke Pakode.

    Kafuli

    Kafuli recipe | Uttarakhand cuisine

    Ingredients:

    • 2 bunch spinach
    • 1 bunch fenugreek leaves
    • 3 green chilly
    • 2 tablespoon oil (preferably mustard oil)
    • 1 teaspoon cumin
    • a pinch of asafoetida
    • 2 inch ginger
    • 5 cloves garlic
    • 1/2 teaspoon turmeric powder
    • 1/2 teaspoon coriander powder
    • 1/2 teaspoon chilly powder
    • 1 tablespoon curd
    • 1 teaspoon rice flour
    • salt to taste

    Method:

    1. Wash the green leaves and chop them.
    2. Boil spinach, fenugreek leaves and green chillies with  half a cup of water.
    3. Make a paste of ginger and garlic.
    4. Make a puree of boiled green leaves.
    5. Take oil in a pan, add cumin. As it splutters, put ginger-garlic paste to it and saute for sometime.
    6. Add the puree, turmeric powder, coriander powder, salt and water according to the consistency required.
    7. Let cook for sometime.
    8. Make a paste of rice flour in a little water and put it.
    9. Blend the curds and add it.
    10. Let simmer for sometime.
    11. Kafuli is ready, serve it phulka or chapati.
    Evergreendishesdev

    Kafuli / Uttarakhand cuisine

    Kafuli is a delicious and healthy accompaniment from Uttarakhand cuisine. It pairs well with rice as well as chapati. 2 bunch spinach
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course: dinner, lunch
    Cuisine: uttarakhand
    Ingredients Method

    Ingredients
      

    • 2 bunch spinach
    • 1 bunch fenugreek leaves
    • 3 green chilly
    • 2 tablespoon oil
    • 1 teaspoon cumin
    • 2 inch ginger
    • 5 cloves garlic
    • 1/2 teaspoon turmeric powder
    • 1/2 teaspoon coriander powder
    • 1/2 teaspoon chilly powder
    • 1 tablespoon curd
    • 1 teaspoon rice flour
    • salt to taste

    Method
     

    1. Wash the green leaves and chop them.
    2. Boil spinach, fenugreek leaves and green chillies with  half a cup of water.
    3. Make a paste of ginger and garlic.
    4. Make a puree of boiled green leaves.
    5. Take oil in a pan, add cumin. As it splutters, put ginger-garlic paste to it and saute for sometime.
    6. Add the puree, turmeric powder, coriander powder, salt and water according to the consistency required.
    7. Let cook for sometime.
    8. Make a paste of rice flour in a little water and put it.
    9. Blend the curds and add it.
    10. Let simmer for sometime.
    11. Kafuli is ready, serve it phulka or chapati.

     

    If you ever make this Kafuli 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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    Kafuli

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  • Chana Masala (Authentic Chick Pea Curry)

    Chana Masala (Authentic Chick Pea Curry)

    Chana Masala is a favourite side dish of one and all. It is from North Indian cuisine but popular in all regions of India. It pairs well with rice as well as any Indian flat bread.

    Chana Masala is made in various ways, some make it without onion and garlic while a few like it dry as Pindi Chana.

    Today’s recipe is an authentic chick pea curry , the masala is prepared and used in it. Thus, it is flavoursome with the fragrance of fresh spices.

    chana masala
    chana masala
    chana masala

     Chana Masala / Authentic Chick Pea Curry

    Ingredients:

    • 1 cup Chana or Chick Pea
    • 2 onion
    • 4 tomato
    • 1 inch ginger
    • 4 cloves garlic
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 1/2 teaspoon turmeric powder
    • 1 teaspoon chilly powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon anardana
    • salt

    For the chana masala powder:

    • 1/2 teaspoon pepper
    • 2 black cardamom
    • 4 cloves
    • 2 bay leaf
    • 1/4 inch cinnamon

    For garnishing:

    • fresh coriander
    • lemon pieces

    Method:

    1. Soak chana for 8-10 hours or overnight.
    2. Cut onion, blanch the tomato.
    3. Pressure cook chana with a tea bag in it.
    4. Dry roast the spices under “For the Chana Masala Powder” for two minutes on a low flame. Keep tossing them.
    5. Once it cools, grind to a powder.
    6. Make a puree of tomato, onion, ginger and garlic.
    7. Take oil in a pan, add cumin. Once it splutters, put tomato puree and saute it.
    8. After sometime, add turmeric powder, chilly powder, anardana, coriander powder and the spice mix. Put a little water and mix thoroughly. Let the flavours amalgamate
    9. Add salt and water to it. Adjust the quantity of water as per the desired consistency.
    10. Once the pressure releases, remove the boiled chana. Mash a few of them.
    11. Put the boiled chana and the mashed mixture to it. This gives volume to the gravy.
    12. Let boil for sometime.
    13. Garnish with fresh coriander.
    14. Chana Masala is ready to serve.
    Evergreendishesdev

    Chana Masala (Authentic Chick Pea Curry)

    5 from 3 votes
    Chana Masala is tasty and makes a tasty meal anytime. The flavours of fresh pound spices makes it delicious.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 45 minutes
    Soaking time 10 hours
    Total Time 11 hours
    Servings: 6 people
    Course: Breakfast, brunch, lunch box, lunch ideas
    Cuisine: north indian
    Ingredients Equipment Method

    Ingredients
      

    • 1 cup chana / chick pea
    • 2 onion
    • 4 tomato
    • 1 inch ginger
    • 4 cloves garlic
    • 1 tbsp oil
    • 1 tsp cumin
    • 1/2 tsp turmeric powder
    • 1 tsp chilli powder
    • 1 tsp coriander powder
    • salt
    For Chana Masala Powder
    • 1/2 tsp pepper
    • 2 black cardamom
    • 4 clove
    • 2 bay leaf
    • 1/4 inch cinnamon

    Equipment

    • pressure cooker
    • pan
    • perforated ladle
    • plain ladle

    Method
     

    1. Soak chana for 8-10 hours or overnight.
    2. Pressure cook chana for three whistles with a tea bag in it.
    3. Cut onion, blanch the tomato
    4. Dry roast the spices under "For the Chana Masala Powder" for two minutes on a low flame. Keep tossing them.
    5. Once it cools, grind to a powder.
    6. Make a puree of tomato, onion, ginger and garlic.
    7. Take oil in a pan, add cumin. Once it splutters, put tomato puree and saute it.
    8. After sometime, add turmeric powder, chilly powder, anardana, coriander powder and the spice mix.
    9. Put a little water and mix thoroughly. Let the flavours amalgamate.
    10. Add salt and water to it. Adjust the quantity of water as per the desired consistency.
    11. Once the pressure releases, remove the boiled chana. Mash a few of them.Put the boiled chana and the mashed mixture to it. This gives volume to the gravy.Let boil for sometime.Garnish with fresh coriander. Chana Masala is ready to serve.

    Here is the video recipe of Chana Masala, do like and subscribe to this channel.

    If you have liked this recipe, do leave a comment. If you ever make this recipe, take a picture and tag me @evergreendishes on Facebook or @foodiejayashree on Instagram, shall share it further.

    You can even pin it for further reference.

    chana masala


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  • Tomato Chawtny

    Tomato Chawtny

    Tomato Chawtny (chutney) is a simple, rustic, tasty accompaniment from Naga cuisine. It is commonly served with rice and meat.

    Nagaland is a small state in the North-eastern part of India. It is the home to 16 tribes which are well settled in that region. Each region has its own culture and tradition, thus the cuisine too varies. It is mainly non-vegetarian which they consume on a daily basis. Along with a meat dish, boiled veggies and chutney is usually prepared along with rice. The food is spicy, Nagas are known to grown the hottest chilli, bhut jholokia.

    The state dish is a smoked pork cooked with fermented soya bean.

    The Shhhh Secretly Cooking group is visiting Nagaland and I am happy to have Seema of www.mildlyindian.com as my partner. Seema is a good friend and a talented blogger. Seema gave me tomato and salt as the secret ingredients and I came upon this tomato chutney (pronounced as chawtny), it is such a simple one but absolutely delicious. You can make it ten minutes with easily available ingredients.Without much ado, let me take you to the recipe of this chutney. I served it with phulka and also with rice and rasam.

    tomato chawtny
    tomato chawtny

    Tomato Chawtny

    Ingredients:

    • 2 tomato cut into slices
    • 3 cloves garlic
    • 1/2 inch ginger
    • a little coriander
    • salt to taste
    • 1 cup water

    Method:

    Put the ingredients and boil for 5 to 10 minutes, the tomato pieces should be mushy. Mash them well with the back of a ladle, the chutney is ready to serve.

    Evergreendishesdev

    Tomato Chawtny

    Tomato chawtny is a simple, no fuss accompaniment from Naga cuisine. It is usually served with rice as an accompaniment.
    Print Recipe
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Servings: 2 people
    Course: lunch ideas, Side Dish
    Cuisine: Indian, nagaland
    Ingredients Method

    Ingredients
      

    • 2 tomato cut into pieces
    • 3 cloves garlic
    • 1/2 inch ginger shredded
    • 2 green chilly broken
    • coriander little
    • salt to taste
    • 1 cup water

    Method
     

    1. Put the ingredients in a pan along with water. Boil for 5 to 10 minutes. The tomato should be mushy. Remove and mash it with the back of a ladle. Tomato chawtny is ready to serve.

    If you have liked this post, do share it with your family and friends. If you ever make this, do take a picture and tag @foodiejayashree on Instagram. Let’s be connected Facebook, Twitter, Pinterest and Instagram

    shhhhh secret cooking challenge
    shhhhh secret cooking challenge

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  • 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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  • Ulli Theeyal / Kerala Shallot Curry

    Ulli Theeyal / Kerala Shallot Curry

    Ulli theeyal/ kerala shallot curry is a tasty accompaniment with hot steamed rice. It is often prepared in daily cooking in Kerala cuisine.

    Kerala is a state in the south western region of India, a beautiful state and a tourists pride. As one enters the state, palm lined beaches and backwaters, a network of canals and estates of spices, tea and coffee are witnessed and mesmerising. It is called as “Gods Own Country” and  ” Land of Spices”

    But the recent devastation has taken a toll of the life of most people. It was one of the severe floods that the state has witnessed in last hundred years.  Many people lost their lives while some are left homeless and still struggling. My heart goes out to these poor souls.

    Shhhhh Secretly Challenge group has now reached Kerala where we are paired and given two ingredients to prepare dish of a particular selected state. I was paired with Vidya Narayan who blogs at Masala Chilli and she gave me shallots and tamarind as the secret ingredients. Do visit her blog www.masalachilli.com for delicious dishes.

    The recipe that I have chosen to prepare is the Ulli Theeyal, a kerala style onion curry. It is tasty and pairs well with hot steamed rice. A mixture of spices are roasted and powdered, the shallots are cooked in seasoning and then tamarind pulp is added to it along with the spice mix.

    As every cuisine, Kerala cuisine too is unique, different and tasty. Fresh grated coconut is one of the essentials in their cooking. Spices as cumin and pepper are regularly. Vegetables of many kind are consumed. Shallots are commonly used in this cuisine. The oil generally used is coconut oil. Now, let’s get cooking Ulli Theeyal

    ulli theeyal
    ulli theeyal

    Ulli Theeyal / Kerala Shallot Curry

    Ingredients:

    For the curry: 
    • 300 grams shallots
    • 4 cloves garlic
    • 2 tablespoon coconut oil
    • 1/2 teaspoon mustard seeds
    • 1/2 teaspoon chilli powder
    • small lemon ball sized tamarind
    • salt
    For the paste:
    • 1/2 cup fresh coconut
    • 1 tablespoon coriander seeds
    • 1/2 teaspoon cumin seeds
    • 4 dry red chilly
    • 1/4 teaspoon fenugreek seeds
    • 2 tablespoon coconut oil
    • 1/2 teaspoon mustard seeds
    For the tempering:
    • 1 teaspoon coconut oil
    • 1/4 teaspoon mustard seeds
    • curry leaves
    • 2 dry red chilly

    Method:

    1. Remove the skin of the shallots.
    2. Soak tamarind in water.
    3. Dry roast the spices for a few minutes, put them aside, then dry roast the coconut until it is golden in colour and you get a good aroma.
    4. Let cool. Grind all ingredients to a paste with water.
    5. Take oil in a pan, add the mustard seeds, as it crackles put turmeric powder and the shallots. Let cook for four to five minutes.
    6. Extract the pulp from the soaked tamarind.
    7. Add the pulp to the shallots, let cook for ten minutes.
    8. Put the ground paste and salt to it. Let cook for two minutes.
    9. Make seasoning, heat coconut oil, add the mustard seeds, as it cracles put the dry red chilly and curry leaves. Pour it over the curry.
    10. Ulli Theeyal is ready to serve.

    Take a tip:

    1. I have not made it very spicy, add two more dry chilly while roasting if you want.
    2. Shallots can be easily peeled by putting in water.
    3. Oil may be added while roasting the ingredients but I have not used.
    4. Use coconut oil for a good taste of the dish.

     

    making of ulli theeyal
    making of ulli theeyal

    ulli theeyal
    Evergreendishesdev

    Ulli Theeyal / Kerala Shallot Curry

    Ulli Theeyal is a spicy curry of shallots cooked in paste of roasted coconut and other spices along with tamarind extract. It pairs well with hot steamed rice. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings: 6 people
    Course: dinner, lunch, lunch ideas, Side Dish
    Cuisine: kerala, south india
    Ingredients Method Notes

    Ingredients
      

    For the curry
    • 300 grams shallots/ small onions
    • 4 cloves garlic
    • 2 tablespoon coconut oil
    • 1/2 teaspoon mustard seeds
    • 1/2 teaspoon chilli powder
    • tamarind small lemon size ball
    • salt to taste
    For the paste
    • 1/2 cup fresh coconut
    • 1 tablespoon coriander seeds
    • 1/2 teaspoon cumin
    • 4 dry red chilli
    • 1/4 teaspoon fenugreek seeds
    For the tempering
    • 2 teaspoon coconut oil
    • 1/4 teaspoon mustard
    • 2 dry red chilli
    • a few curry leaves

    Method
     

    1. Remove the skin of shallots.
    2. Soak tamarind in water.
    3. Dry roast the spices for a few minutes. Put them aside.
    4. Dry roast the coconut until light brown in colour. 
    5. When cool, grind the ingredients to a paste. 
    6. Heat oil in a pan, add mustard seeds, as it crackles put the shallots and garlic cloves in it. Let cook for sometime. 
    7. Extract tamarind pulp.
    8. Put the pulp to it, let cook for ten minutes.
    9. Add the ground masala, chilly powder and salt to it. Let cook for sometime.
    10. In a small pan, make the tempering. Heat oil, add mustard seeds, as it crackles, thrown in red chilly and curry leaves. Pour it over ulli theeyal curry. 

    Notes

    Take a tip:
    1. I have not made it very spicy, add two more dry chilly while roasting if you want. 
    2. Shallots can be easily peeled by putting in water. 
    3. Oil may be added while roasting the ingredients but I have not used. 
    4. Use coconut oil for a good taste of the dish. 
     

    If you have liked this post, do pin it for your reference. If you ever recreate this dish, do share it on Instagram, tag @foodiejayashree, it will be nice to see your creation.

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    shhhhh secret cooking challenge
    shhhhh secret cooking challenge

  • 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…)

  • Mambazha Pulissery | Kerala Mango Curry

    Mambazha Pulissery | Kerala Mango Curry

    It’s raining mangoes, the best thing about summer is this fruit. Days would be dreadful thinking only about the heat. Coming to the recipe, I have another mango dish from Kerala cuisine, Mambazha Pulissery, such a delicious curry, we did really relish this one.

    Mambazha Pulissery or mango yoghurt curry is a popular dish from the Kerala cuisine. Pulissery is prepared with other veggies too but this one is uber delicious and part of the Sadya that is prepared during Onam. (more…)

  • Cabbage stir fry recipe | cabbage palya

    Cabbage stir fry recipe | cabbage palya

    Cabbage stir fry/ palya  is a simple yet flavourful accompaniment. It tastes good with rice and sambar or rasam.  It can also be served with chapati or roti.

    Cabbage is one of the veggies that I cook on a regular basis. It is flavourful and pairs well with  both rice and  chapati. It can be easily made with a few ingredients. The cabbage stir fry is also called as thoran, palya  and poriyal.

    Let’s know a bit of cabbage:

    It is one of the widely grown vegetables in the world. It is a low calorie, fiber rich leafy vegetable. It is the store house of phyto chemicals.

    Variety:

    Different varieties of cabbage are cultivated such as green, purple, red, savoy, bok-choy and napha cabbage.

    Benefits of using cabbage:

    Cabbage  helps in preventing cancer. It helps in reducing bad cholestrol. It aids in weight loss. It can be eaten both raw and cooked. It is a rich source of fibre. It helps prevent constipation. It boosts mental functions.

    Culinary usage:

    It can be used both in raw and cooked form. It is versatile vegetable which eases our cooking. From salads to stir fry, it is one of the veggies that most people consume. It is one of the key ingredients in Indo- Chinese cooking. Cabbage rice is easy to prepare and  tastes awesome. One can make fried snacks and serve with tea.

    Cabbage stir fry| poriyal |thoran| palya

    Ingredients:

    • 1 medium cabbage
    • 1 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon turmeric powder
    • 1/4 teaspoon asafoetida
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • 4 green chilly
    • a few curry leaves
    • salt to taste
    • 1 teaspoon milk
    • coriander for garnishing
    • 1/2 bowl fresh coconut

    Method:

    1. Cut the cabbage as finely as you can. The taste of the stir fry to an extent depends on how we cut it. Put it in water, rinse and put in a colander.
    2. Take oil in a pan, add mustard seeds, as it crackles, put bengal gram and urad dal to it. Let it get a golden colour. Add turmeric powder, asafoetida and green chilly to it.
    3. Add the cabbage to it. Put salt and milk. Milk helps in avoiding the smell cabbage emits at times. Since, no onion is used here that can elevate the taste, I add a little milk. Mix it, close a lid and let cook on slow flame.
    4. Once it tender and cooked, remove the lid and let cook for sometime. Sometimes, cabbage tends to get watery.
    5. Add coconut if using and garnish with fresh coriander.

    Take a tip:

    • Adding of coconut enhances the flavour and it is a typical South Indian style of cooking. I have not added here
    • One can use green peas along with cabbage. Add a handful of it along with cabbage and let it cook.
    • Do cut cabbage  as finely as possible.

    cabbage stir fry
    cabbage stir fry

    About the event:

    Cabbage stir fry recipe was posted in 2018, four years later, I have added one more picture to it.  I have also put the pinterest pic and made a few seo related changes.Sending it to Foodies_Redoing Old Post 76, where we edit out old posts with better pictures, text or both.

    cabbage stir fry | thoran | palya
    Evergreendishesdev

    Cabbage Stir Fry

    Cabbage Stir Fry is a simple and tasty accompaniment for any meal. It tastes good with rice as well as chapati.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course: lunch box, lunch ideas, Side Dish
    Cuisine: Indian, South Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 medium size cabbage
    • 1 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon turmeric powder
    • 1/4 teaspoon asafoetida
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • 4 green chilly cut into pieces
    • few curry leaves
    • coriander for garnishing
    • 1/2 cup fresh coconut optional
    • 1 teaspoon milk
    • salt to taste

    Method
     

    1. Shred the cabbage as finely as you can. Put it in water and keep it aside. Put in a colander.
    2. Make seasoning in a pan, add oil, put the mustard seeds, as it splutters, add bengal and urad dal. Let it turn golden, add turmeric powder, asafoetida, green chilly and curry leaves.
    3. Put the shredded cabbage into it, add salt and milk. Mix and cover with a lid. Let cook on a slow flame.
    4. Once it is cooked, add coconut and heat it.
    5. Garnish with fresh coriander.

    Notes

    • Peas may be added to it.
    • Coconut may be avoided.
    • Adding of milk helps to remove the odour of cabbage that it has.

    cabbage stir fry
    cabbage stir fry

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

  • Ambua mango dish/ Himachal cuisine

    Ambua mango dish/ Himachal cuisine

    It’s the season of mangoes and here is another  tasty dish,  Ambua. It is a delicious sweet and sour dish from the Kangra district of Himachal Pradesh. It pairs well with hot steamed rice.

    It’s that time of the month when we learn and enjoy cooking a new dish from regional cuisine. Shhhhh Cooking Secretly Challenge group has reached the beautiful land of Himachal Pradesh now. Like any other state, they have a simple meal of lentils, vegetable, flat bread  and rice on a daily basis. The food is similar to the other states of North India but here, non -vegetarian food is preferred. Thick and rich gravy with aromatic spices is used in abundance as the base of many dishes. Some of the specialities of Himachal include Manee, Madira, Pateer, Chouck, Bhagjery and chutney of til.

    My partner for this month is Mayuri Patel of mayuris-jkoni.com, she is an enthusiastic person who loves to try new dishes. She has a wide range of food delicacies and bakes from India and Kenya. Do check her blog.  The two secret ingredients given to me where mango and ginger, thankyou Mayuri, thoroughly enjoyed making this dish.

    Ambua is a delicious sweet and sour dish from the Kangra district of Himachal Pradesh. We really enjoyed this dish. I checked in through various recipes, but no ginger was used. I have used ginger here, thus using it is optional.

    ambua mango cuisine/ himachal cuisine
    ambua mango dish / himachal cuisine

    Ambua

    Ingredients:

    • 3 mangoes
    • 1 tablespoon arhar dal
    • asafoetida
    • 1/2 teaspoon chilly powder
    • 1/2 teaspoon mustard seeds
    • 1/2 teaspoon turmeric powder
    • 1/4 teaspoon methi
    • 1 inch ginger grated (optional)
    • 3 cloves garlic
    • 1 small onion
    • 1 tablespoon mustard oil

    Method:

    1. Peel mangoes and pressure cook with dal along with a glass of water.
    2. Allow to cool and squeeze the pulp.
    3. Heat oil in a pan, add mustard seeds, as it splutters, put asafoetida and methi, after a few seconds add ginger and  garlic. Saute and then put the onion pieces. Let cook for sometime until it is pink and translucent.
    4. Add the mixture of mango pulp and dal to it. Put salt. Let cook for 15 minutes.
    5. Serve hot with rice or any flatbread.

    ambua mango dish / himachal cuisine
    ambua mango dish/ himachal cuisine

    Evergreendishesdev

    Ambua

    Ambua is a sweet and sour dish from Himachal Pradesh. It tastes good with hot steamed rice. 
    Print Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings: 2 people
    Course: lunch ideas, Main Course, Side Dish
    Cuisine: Himachal Pradesh, Indian, summer treats, Vegan,
    Ingredients Method

    Ingredients
      

    • 3 mango sweet and sour
    • 1 tablespoon arhar dal
    • 1 small onion cut finely
    • 1 tablespoon mustard oil
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 2 cloves garlic
    • 1 inch ginger
    • 1/2 teaspoon chilly powder
    • 1/2 teaspoon fenugreek (methi seeds)

    Method
     

    1. Wash and peel the skin of mango. Put it in a bowl along with arhar dal. Add one cup water and cook it in the pressure cooker.
    2. Once the pressure releases, let cool, mash the mangoes and extract the pulp. 
    3. Take oil in a pan. Make the seasoning, add the mustard seeds, as it crackles put asafoetida and turmeric powder. Next, put the methi seeds and then throw in the ginger and garlic. Saute for a few seconds. 
    4. Add the mashed mixture to it. Put salt and simmer for fifteen minutes.
    5. Serve hot with rice or chapati.

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