Evergreendishes

Category: side dish

  • 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

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    Aloo Martar
    Aloo matar

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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.

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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

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  • Gongura chutney/ Pundi chutney / Sorrel leaves cooking

    Gongura leaves are widely used in cooking, the tangy flavour does makes the dishes delicious. Gongura chutney or pundi chutney is commonly prepared in South India.It makes a good accompaniment with jowar roti.

    Varied names of Sorrel

    Different regions call it by different names.The English name is Sorrel or Kenaf. It is popular as  Gongura in Andhra Pradesh, Pundi palya in Karnataka, Pulich keerai in Tamil, Ambaadi In Marathi, Pitwa in Hindi, Kotrum in Jharkhand, Amaari in Chattisgarh, Kotrum in Jharkhand and Mestapat in Bengali.

    Health Benefits of Sorrel leaves

    The sorrel leaves are rich source of iron, vitaminB6, folic acid and anti-oxidants essential for human nutrition. The iron and vitamins present in it help in preventing conditions such as osteoporosis.

    Different culinary uses of Sorrel leaves in India

    Sorrel leaves are used along with lentils to give a flavoursome accompaniment with rice. The chutney is a popular dish churned out of it. It is one of the daily essentials in Andhra cuisine. A variety of pickle is also made using these leaves.

    Ingredients:

    For the  gongura/ sorrel leaves chutney

    • 2 clusters of sorrel leaves
    • 6 green chilly
    • 1 teaspoon methi seeds
    • 2 teaspoon oil
    • a liitle asafoetida
    • salt to taste

    For the seasoning:

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

    Method:

    1. Separate the leaves from the stalk, wash and put them to dry on a cloth.
    2. Cut the leaves.
    3. Take oil in a pan, roast the methi seeds and the green chilli, put them aside.
    4. In the same oil, add asafoetida and the sorrel leaves along with salt.
    5. Let cook for sometime.
    6. Remove from flame.
    7. When it cools, grind it.
    8. Take a pan and make the seasoning. Add mustard seeds, as it crackles, put asafoetida and turmeric powder. Turn of the gas. Put the chutney in it and mix well.
    9. Gongura chutney is ready to serve.

    Take a tip:

    • Garlic may be added along with green chilly while sautéing.
    • Raw onions are added to the chutney by some people.
    • Chutney stays good for a couple of days if kept in refrigerator.
    • Tastes good with jowar roti along with stuffed brinjal as an accompaniment.
    • It can be mixed with hot steamed rice along with ghee.
    • The leaves are slimy, thus do not chop and wash them.
    Evergreendishesdev

    Gongura/ Pundi/ Sorrel leaves chutney

    Gongura chutney is a popular accompaniment from South India. It makes a good accompaniment with jowar roti. 
    Print Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings: 1 bowl
    Course: accompaniment, chutney,, Side Dish
    Cuisine: Indian, karnataka, southindian
    Ingredients Method Notes

    Ingredients
      

    • 2 cluster sorrel leaves
    • 6 green chilly
    • 1 teaspoon methi
    • 2 teaspoon oil
    • salt to taste
    For the seasoning
    • 2 teaspoon oil
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon turmeric powder
    • 1/4 teaspoon asafoetida

    Method
     

    1. Remove the stalk of the sorrel leaves, wash and put it to dry on a cloth. Cut the leaves. 
    2. Take oil in a pan, add fenugreek seeds and green chilly. Roast them, put them aside.
    3. In the same pan, add asafoetida and the sorrel leaves along with salt. 
    4. Let cook until tender. Remove and keep it aside.
    5. When cool, grind the fenugreek and green chilly together. Then add the sorrel leaves to it and blend altogether. 
    6. Make seasoning in another pan. Add mustard seeds to the oil, as it splutters, put asafoetida and turmeric powder. Put chutney to it and mix it well. Gongura chutney is ready to serve.

    Notes

    • You may add garlic along with green chillies while roasting. 
    • Finely cut onion pieces can be put in the seasoning and sauted for sometime. 
    • This chutney tastes good with jowar roti.
    • It can also be served with hot steamed rice along with a dollop of ghee. 
    • This chutney can be stored in refrigerator. Put seasoning and use it.
    Gongura chutney
    Gongura chutney

     

    Other chutney recipes on the blog

    And here are a few from my co-bloggers Raw mango with garlic Tomato Onion Chutney Lal mirch ki chutney Coconut and flax seed chutney Gur imli ki chutney Mango Kottu 

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  • Kurkuri bhindi | 2 ways crispy okra fry

    Kurkuri bhindi | 2 ways crispy okra fry

    Kurkuri Bhindi Fry or crispy bhindi fry  is a tasty accompaniment with any meal. Serve it with any meal as an accompaniment, it is loved and relished by all.

    It is assured that I need okra at least once in a week, usually sabzi but sometimes I do fry.  Here is another kind of fry that is tasty and crispy.

    Kurkuri Bhindi Crispy Bhindi Fry

    Ingredients:

    • 1/2 kilogram bhindi
    • salt to taste
    • 1/2 teaspoon turmeric powder
    • pinch of asafoetida
    • 1/2 teaspoon pepper powder
    • 1/2 teaspoon chat masala
    • 2 teaspoon chilly powder
    • 1  teaspoon cumin powder
    • 1 teaspoon coriander powder
    • 2 tablespoon fresh coriander chopped
    • 2 tablespoon gram flour
    • oil for frying

    Method:

    1. Wash the bhindi and pat dry.
    2. Cut it vertically into four strips. If the bhindi are large in size, cut them into two.
    3. Add salt, asafoetida, turmeric powder, chilly powder, amachur powder, coriander powder, cumin powder, chopped coriander and mix it.
    4. Sprinkle  gram flour and mix it. Keep the mixture to marinate for twenty minutes.
    5. Heat oil in a pan. Put a few pieces of the marinated mixture into oil.
    6. Deep fry on medium heat for sometime.
    7. Turn them with a ladle. Once they are crisp and brown, remove them on a tissue paper.
    8. Repeat for the rest of the mixture.
    9. Serve with rice as an accompaniment.
    kurkuri bhindi
    kurkuri bhindi
    bhindi pieces
    bhindi pieces
    making of kurkuri bhindi in steps
    making of kurkuri bhindi in steps
    kurkuri bhindi
    Evergreendishesdev

    Kurkure Bhindi

    Kurkure bhindi is a okra deep fried by coating it with a mixture of spices. It makes a good accompaniment with any meal.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings: 4 people
    Course: Side Dish
    Cuisine: Indian, north indian, Vegan,, Vegetarian
    Ingredients Method Notes

    Ingredients
      

    • 1/2 kilogram bhindi/okra/ladiesfinger
    • salt to taste
    • 1/2 teaspoon turmeric powder
    • 1/4 teaspoon asafoetida
    • 1/2 teaspoon chat masala
    • 1/2 teaspoon pepper powder
    • 2 teaspoon chilly powder
    • 1 teaspoon coriander powder
    • 1 teaspoon cumin powder
    • 2 tablespoon gramflour
    • 2 teaspoon coriander leaves
    • oil for frying

    Method
     

    1. Wash the bhindi and pat dry. Cut them vertically into thin strips. If the bhindi are big in size, divide them into two.
    2. Add salt, turmeric powder, asafoetida, chilly powder, coriander powder, cumin powder, pepper powder, chat masala and coriander leaves to it. Mix it well.
    3. Sprinkle gram flour to it and mix. Allow the mixture to marinate for 15-20 minutes
    4. Heat oil in a frying pan. Add a few pieces of the marinated pieces.
    5. Deep fry on medium heat. Turn it to the other side with a ladle. It should be crisp and light brown in colour.
    6. Remove it on a tissue paper. Repeat for the rest of the mixture.
    7. Serve with rice as an accompaniment.

    Notes

    • Bhindi should be dry.
    • Use tender bhindi for better taste. 

     

     

    Other bhindi recipes on my blog

    Bhindi fry Stuffed Bhindi Okra Stirfry

    To make in the air fryer :

    Ingredients :

    • 1/4 kilogram bhindi
    • salt to taste
    • 1/4 teaspoon turmeric powder
    • pinch of asafoetida
    • 1/4 teaspoon pepper powder
    • 1/4 teaspoon chat masala
    • 1.5  teaspoon chilly powder
    • 3/4  teaspoon cumin powder
    • 1 teaspoon coriander powder
    • 1 teaspoon gram flour
    • 2 tablespoon of olive oil

    Method :

    1. Wash the bhindi and pat dry.
    2. Cut the okra into half and slit them in between.
    3. Take oil in a bowl, add all the spice powders into it and mix it.
    4. Put the cut okra slices into it, toss it well and keep it aside for sometime.
    5. Pre-heat the air fryer.
    6. Put the parchment butter and place the okra slices on it. Cook at 300 degree Fahrenheit for five minutes initially. Toss in between. Again put it for another five minutes.
    7. Now, check and cook for two more minutes, Crispy okra is ready to use.

    crispy okra fry 2 ways

    About the event :

    This is an old post which I have edited now. Earlier, I had written only the stove top method, now I have included the air fryer recipe in it. Sending it to Foodies_Redoing Old Post 105, a fortnightly event. Through this group, I have redone many of posts with better pictures now.

    Pin it for later :

     

    crispy bhindi 2 ways
    kurkuri bhindi

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  • 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

    Do share it with your family and friends.

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  • Watermelon and cucumber salad

    Watermelon and cucumber salad

    Watermelon and cucumber salad is a tasty and refreshing salad. It is ideal to serve as  a  mid-day snack. Watermelon and cucumber make a match made in heaven, the salad is one of the good ways to enjoy the fruit.

    Summer, I really dread this season.  One does not feel like doing anything. Change in diet is needed during this season. Salads, juices, light meals, yoghurt and loads of  seasonal fruits are ideal companion. This watermelon and cucumber salad is a tasty and cool  snack to binge on. An ideal salad to beat the heat, as both are rich in  water content.

    Watermelon is a 92 % water content fruit, thus ideal to keep oneself hydrated  for summer. It consists of vitamin A, C, B6, lycopene, aminoacids, potassium and antioxidants. Lycopene, a carotenoid antioxidant is much more in watermelon than in a tomato.

    It is good for cardiovascular and bone health, prevents cancer, diuretic and a kidney support. It also helps in healing scars and wounds. It is also good for the eyes and skin.

    Moreover, did you know that even the rind and seeds of watermelon are edible? The rind has more lycopene than the red flesh. Here are  a few recipes to enjoy with the rind. Use it as a smoothie, it is filling and a good way to enjoy the benefits of rind. You can even use it to make a dosa.

    Cucumbers have always played a key role in salads. They belong to the same family as watermelons and rich in water content. The benefits of cucumbers are so many, that one needs to eat them regularly on a daily basis. Rich in fibre, helps in weight loss, fights stress and inflammation and also helps prevent cancer. Thankfully, this vegetable is available all year round.

    Now, let me tell  you about  the watermelon and cucumber salad that I have been singing about. It was crunchy , tasty and loved binging it. A perfect summer treat !This post is for the Culinary Hoppers blog hop with the theme “Salads ”

    Watermelon and cucumber salad
    watermelon and cucumber salad
    Watermelon and cucumber salad
    Recipe Type: Salad
    Cuisine: International
    Author: Jayashree
    Prep time:
    Total time:
    Serves: 2
    A tasty, crispy salad ideal for the summer.
    Ingredients
    • Watermelon pieces 1 bowl
    • Cucumber (large variety) 1
    • For seasoning :
    • Olive oil 2tsp
    • salt to taste
    • pepper powder 1/2 tsp
    • lemon juice 1tbsp
    Instructions
    1. Wash the cucumber and cut into chunks.
    2. Take a bowl and mix the cucumber and watermelon pieces.
    3. In another bowl, mix the ingredients under ” For seasoning “
    4. Toss the veggies into it , cover with a lid and refrigerate for sometime.
    5. Tasty salad is ready to binge.
    watermelon and cucumber salad
    watermelon and cucumber salad
    watermelon and cucumber salad

    Watermelon and Cucumber Salad

    A tasty, crispy salad ideal for the summer.
    Print Recipe Pin Recipe
    Course: salads
    Cuisine: international
    Ingredients Method

    Ingredients
      

    • 1 bowl Watermelon pieces
    • 1 Cucumber large variety
    • For seasoning :
    • 2 tsp Olive oil
    • salt to taste
    • 1/2 tsp pepper powder
    • 1 tbsp lemon juice

    Method
     

    1. Wash the cucumber and cut into chunks.
    2. Take a bowl and mix the cucumber and watermelon pieces.
    3. In another bowl, mix the ingredients under ” For seasoning “
    4. Toss the veggies into it , cover with a lid and refrigerate for sometime.
    5. Tasty salad is ready to binge.

    Do check my Kiwi Lemonade, a wonderful drink for summer ! The mixed fruit popsicle is loved by both kids and adults. Cucumber lassi is ideal for those who love to drink something spicy and the tangy raw mango salad  makes a good snack to have in the evenings.

    And here are the other salad recipes of Culinary Hoppers

    Lebanese Tabboleh Salad by Vani

    Grilled Vegetable Pasta Salad by Piyali

    Roasted Sweet potato salad and Greek yoghurt dressing by Anu

    3 way peanut salad and Carrot Cucumber Slaw by Poornima

    Quinoa Salad in endive boat and Spring Fruit Salad by  Padma

    Thai salad with peanut butter dressing by Shubha

    Corn Salad by Shobana

    Roasted Cauliflower, Chickpea and Couscous Salad by Swati

     

    About the event:

    Sending this to Foodies_Redoing Oldpost 71, a fortnightly event. With time, we need to check our old posts. They need a revamp with  either text, picture or sometimes both. I am able to redo many of my posts. This is an old post which has been updated with better pictures and text.

    If you ever make this Watermelon and Cucumber Salad   recipe or any of my other dishes,  do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected.  Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon.  Happy Cooking !

    Watermelon and cucumber salad is refreshing snack during summer. It helps to keep the body rejuvenated.
    watermelon and cucumber salad
  • Raw Mango Chutney

    Raw Mango Chutney

    Raw Mango Chutney is a popular summer accompaniment. It is usually made and stored in the refrigerator for later use. It pairs well with both rice and chapati.

    Raw mangoes are sour and mouth watering. One cannot resist eating them. A wide range of dishes can be made with raw mango, but make sure it has a sour taste, to give its  zing.

    Today, let us make the tasty raw mango chutney. Different states have different versions of the same chutney. The sad part is there is change in the method of preparation from one region to another. The same chutney is made sweeter by adding more jaggery to it in one part of the state, while in the other, they love it tart.

    Raw Mango Chutney
    Raw Mango Chutney

    Here is my version of Raw Mango  Chutney.

    Ingredients:

    • 2 cup raw mango pieces, skin has to be removed
    • 1cup fresh coconut.
    • 1/2 tsp of methi seeds
    • 2 tsp chillipowder
    • 1tsp salt
    • 1/2 tsp jaggery

    For the seasoning:

    • 2tsp oil
    • a pinch of asafoetida
    • 1/4 tsp of turmeric powder
    • a few curry leaves

    Method:

    1. Roast the methi seeds and keep aside.
    2. Roast the chilli powder with a little oil .
    3. Grind the mango pieces, then add the other ingredients and swirl again. Add seasoning and serve.
    Raw Mango Chutney
    Evergreendishesdev

    Raw Mango Chutney

    Raw mango chutney is tasty and tangy and makes a good accompaniment with any meal. It is one of the essentials of summer season.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course: chutney,
    Cuisine: karnataka, South Indian
    Ingredients Method Notes

    Ingredients
      

    • 2 cups raw mango pieces
    • 1 cup fresh coconut
    • 1/2 teaspoon fenugreek
    • 2 teaspoon chilly powder
    • 1/2 teaspoon jaggery
    • 2 teaspoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • salt to taste

    Method
     

    1. Wash the mango, pat dry. Peel the skin and cut into small pieces.
    2. Take a little oil and roast the mustard seeds. 
    3. Roast the chilly powder.
    4. Grind mango pieces. Add other ingredients and grind them together.
    5. Take oil in a pan and make the seasoning. Add the mustard seeds, as it splutters, add asafoetida and turmeric. 
    6. Put it over the chutney, mix and use.

    Notes

    • Mango should be tart.
    • If you like it sweet, add more jaggery. Different versions of the same chutney are made.

    A few other recipes with raw mango are : Raw mago rice, Raw mango salad, Instant mango pickle.

    If you have liked this post, leave a comment. It really motivates me to write more. Do share it further.

    If you ever make this recipe, take a picture and share on Instagram by tagging @foodiejayashree or on Facebook by tagging @evergreendishes.

    Subscribe to get an e-book for free and all updates in your inbox.

     

     

  • Aviyal / easy avial recipe/ Kerala cuisine

    Aviyal / easy avial recipe/ Kerala cuisine

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

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

    Avial / aviyal

    Avial / Aviyal / Kerala cuisine

    Ingredients:

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

    Method:

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

    Pin it for later:

    easy avial recipe

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

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