Evergreendishes

Category: sweets

  • Quinoa Kheer Recipe | Quinoa Payasam

    Quinoa Kheer Recipe | Quinoa Payasam

    quinoa kheer | quinoa payasam | quinoa pudding | sweets |

    Quinoa Kheer is a tasty, varied kind, naturally healthy kheer. It is a delicious twist to the usual kheer made with rice or vermicelli.The quinoa consumers are steadily increasing in number. It is one of the preferred choice of food for many people. 

    quinoa kheer
    a bowl of quinoa kheer

    Quinoa is versatile to use. Today, I am sharing a kheer recipe with it. It is nutty, tastes good and ideal to prepare for the festive days.

    A simple and easy recipe which you can make for any occasion. With quinoa gaining popularity,  I wanted to give a try to the favourite Indian sweet payasam with quinoa. Wash the quinoa to remove the saponins and soak it in water for two hours. You can use any variety of quinoa.  In the meantime, boil the milk in a thick bottom pan. Put the saffron strands, it gives a good aroma and color to the kheer. Take the soaked quinoa, put half a cup of water and cook in a pressure cooker for one whistle.

    Grind the dry fruits to a powder. Add the cooked quinoa to the milk along with the dry fruit powder. As it thickens, add sugar and cook for two minutes. Remove and keep aside. Garnish with cardamom powder.

    If you want to add dry fruit pieces, boil the milk until it is reduced to half. Then, roast the dry fruit pieces in ghee and put it in the prepared payasam. You can serve it warm or chilled. 

    The other recipes with quinoa shared earlier are :

    Quinoa Dosa
    Quinoa Dosa
    Quinoa Upma
    quinoa upma

     

    quinoa pongal
    quinoa pongal

     

     

    Print Recipe
    quinoa kheer
    Evergreendishesdev

    Quinoa Kheer

    5 from 5 votes
    Quinoa Kheer is a delectable sweet dish made with milk and quinoa.
    Print Recipe Pin Recipe
    Course: Dessert, milk based sweets
    Ingredients Equipment Method Notes

    Ingredients
      

    • 3/4 litre milk
    • 1/3 cup quinoa
    • 1/2 cup water +extra for soaking
    • 1/2 cup sugar
    • 7 almond
    • 7 cashewnut
    • 2 cardamom
    • a few strands of saffron

    Equipment

    • pan
    • ladle
    • pressure cooker with containers
    • mixer along with small jar

    Method
     

    1. Wash and soak the quinoa for two hours. It should be rinsed well to remove the saponin covering.
    2. Put the milk in a thick bottom pan and boil it for sometime. Put the saffron strands to the milk.
    3. Pressure cook the quinoa with half a cup of water for one whistle.
    4. In the meantime, make a powder of dry fruits along with cardamom.
    5. Once the pressure releases by itself, put the quinoa to the boiled milk and cook it for sometime. Put the dry fruit powder to it.
    6. Once it thickens, add sugar to it and give a stir. Boil for two minutes. Keep it aside. Quinoa kheer is ready to serve.

    Notes

    • You can use any variety of quinoa.
    • It can be served warm or chilled.
    • If you want to add roasted nuts instead of powder, you need to boil the milk until it reduces to half the quantity. 

    If you  make Quinoa Kheer, take a picture and share it by tagging @foodiejayashree on Instagram and @evergreendishes on Facebook.  Subscribe to get all updates and an e-book for free.

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    quinoa kheer
    quinoa kheer
  • Paan Laddu | Betel leaf Balls

    Paan Laddu | Betel leaf Balls

    Jump to Recipe

    Paan Laddu is a delectable sweet made with betel leaves along with a few other ingredients.

    Paan Laddu is made of all things good along with betel leaves. The festive season is here and it is customary to keep  betel leaves and arecanut slices  along with fruits as an offering to the Lord.  The  betel leaves may be later used to make this sweet dish.   I have earlier shared a banana betel milkshake using betel leaves. 

    Betel leaves aids in digestion and is usually chewed after meals with a filling of arecanuts and slaked lime. It is called as paan. The paan is made of varied kind  with a filling of any of these substances; saunf, cherries, dates, menthol, sugar, saffron, cardamom etc  

     

    paan laddu

    What goes into Paan laddo ?

    • Condensed milk : Use any brand of  200 grams of condensed milk.
    • Betel leaves : You may use the fresh ones or the used ones for pooja.
    • Desiccated coconut : It is quite common to grate and use the dry copra. However, you may use the store bought coconut shredding.
    • Dates : Taste enhancers
    • Cashewnut : Another ingredient which gives taste to the dish. You may add other nuts.
    • Cardamom powder : Indian sweets seems to be incomplete without it.
    • Ghee : It is used in all sweet dishes

     

    The easy peasy dessert 

    Grind dates and cashew nut pieces together and keep it aside. Wash the betel leaves, pat dry and remove the mid-line. We need to grind the betel leaves and condensed milk together. In a thick bottom pan, add the betel and condensed milk mixture. Keep stirring. Put ghee to it. Once it thickens, put the dates and cashew powder you had prepared. Mix well. Finally, add cardamom powder and switch off the flame. Make small balls and serve. If storing for more than two days, keep it in the refrigerator.

     

    Print Recipe
    Evergreendishesdev

    Paan Laddu

    5 from 6 votes
    Paan Laddu is a unique sweet made with betel leaves. It is a good way to make use of the betel leaves after festivities.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings: 12 small balls
    Course: evening snacks
    Cuisine: karnataka
    Ingredients Equipment Method Notes

    Ingredients
      

    • 200 grams condensed milk
    • 7 betel leaves
    • 1/2 cup desiccated coconut
    • 4 dates
    • 4 cashew
    • 1/4 teaspoon cardamom powder
    • 2 teaspoon ghee

    Equipment

    • 4 small bowls
    • 1 thick bottom pan
    • 1 ladle

    Method
     

    1. Grind dates and cashew nut together, keep it aside.
    2. Remove the mid-line of the betel leaf. Grind it along with condensed milk.
    3. In a thick bottom pan, put the betel mixture and desiccated coconut, keepstirring.
    4. add two teaspoon of ghee.
    5. Once it thickens, put the dates mixture along with a little cardamom powder, mix it well and remove from flame.
    6. Make small balls and keep them in an air-tight container.

    Notes

    Keep it in the refrigerator if you are storing for over two days.
    paan laddu
    paan laddu

    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 ! Wishing all a happy festive season. 

  • Quinoa Pongal | healthy festive sweets

    Quinoa Pongal | healthy festive sweets

    Quinoa Pongal is tasty and a healthy twist to the usual one made with rice. . Quinoa (pronounced as Keen-wah ) is the new age food. It serves as a good replacement for rice. 

    Quinoa is one of the superfoods used by most of us. It is versatile to use, the variety of recipes created is the proof. With Makar Sankranti, round the corner, I am sharing a pongal recipe here. Nothing fancy but the taste is really good. Give a try to quinoa sweet pongal. 

    It is customary to make pongal during Makar Sankranthi in South India. Pongal is made usually with rice and moong dal. I have shared the recipe of it earlier. The other dishes prepared during the three days of festival are bajra roti, brinjal stir fry, khara pongal

    When healthy cooking is the new norm, we need to make a  few  changes in the way we eat or even cook. Quinoa is usually soaked for sometime, once you decide to make, soak it for atleast fifteen minutes. Roasting the moong dal in a little ghee gives a good flavour to the dish. The quinoa pongal recipe is pretty straight forward.

    quinoa pongal

    A few interesting facts about quinoa : 

    1. Quinoa is a good source of  protein. It  contains all the nine kinds of amino acids. 
    2. It is rich in iron and magnesium. 
    3. It is also a good source of  fiber.
    4. It is considered as a super food.
    5. It is gluten-free.
    6. It is  a good replacement for  rice. 
    7. It comes in different varieties as  red, black and white.

    Quinoa Pongal Recipe 

    Ingredients : 

    • 1/2 cup quinoa
    • 2 tablespoon moong dal
    • 2 cups water
    • 3/4 cup jaggery
    • 2 +1 teaspoon ghee
    • 4 almonds
    • 4 cashew nut
    • 1/4 teaspoon cardamom powder

      Method:

    • Wash and soak the quinoa for fifteen minutes.
    • Dry roast moong dal to a golden colour.
    • Cook quinoa and moong dal with two cups of water in a pressure cooker for four whistles.
    • Put the cooked quinoa in a pan. Add ghee to it. 
    • Melt the jaggery with half a cup of  water and strain it into the pan.
    • Let it cook for sometime.  Garnish with roasted nuts. Finally, put some cardamom powder to it and serve. 

    Take a tip : 

    • Adjust sweetness as per your liking. The measurement gives a moderately sweet dish, you can increase it by one-fourth cup.
    • If the jaggery is pure, you can add without straining.
    •  Raisins may be used. 
    • Soaking is necessary to cook  quinoa properly. 
    quinoa pongal

    Quinoa Pongal

    Quinoa pongal is creamy and tasty. It is a healthy twist to the usual one made with rice.
    Print Recipe Pin Recipe
    Course: festive cooking, festive sweet
    Cuisine: karnataka
    Ingredients Method Notes

    Ingredients
      

    • 1/2 cup quinoa
    • 2 tablespoon moong dal
    • 2 cups water
    • 3/4 cup jaggery
    • 2 +1 teaspoon ghee
    • 4 almonds
    • 4 cashewnut
    • 1/4 teaspoon cardamom powder

    Method
     

    1. Wash and soak the quinoa for fifteen minutes.
    2. Dry roast moong dal to a golden colour.
    3. Cook quinoa and moong dal with two cups of water in a pressure cooker for four whistles.
    4. Put the cooked quinoa in a pan. Add ghee to it.
    5. Melt the jaggery with half a cup of  water and strain it into the pan.
    6. Let it cook for sometime.  Garnish with roasted nuts. Finally, put some cardamom powder to it and serve.

    Notes

    Adjust sweetness as per your liking. The measurement gives a moderately sweet dish. Increase by one-fourth cup.
    If the jaggery is pure , you can add without straining.
    Other nuts as raisins may be used. 
    Soaking is necessary to cook  quinoa properly. 

     

    About the event : 

    This post is part of the Festive Recipes at Shhh Cooking Secretly Challenge. Thee theme was suggested by Priya Vijaykrishnan. I liked her Kalyan Kootu and bookmarked it to try for the festive days. Do check out her other  recipes from Tamil cuisine.  Here, members are paired and exchange secret ingredients. The dish is prepared according to the suggested theme with the ingredients. Later, other members, try to guess the ingredients given by the partner. It serves as a fun and challenge to all  of us. 

    My partner was Sasmita, she gave me ghee and jaggery, I have prepared quinoa pongal. Sasmita has prepared  delicious Mini Pannettone  with the secret ingredients, raisin and orange zest. 

     

    The other quinoa recipes shared earlier are : Quinoa Dosa, Quinoa Upma  

    If you  make Quinoa Pongal, take a picture and share it by tagging @foodiejayashree on Instagram and @evergreendishes on Facebook.  Subscribe to get all updates and an e-book for free.

    Pin it for later : 

    quinoa pongal
    quinoa pongal

     

    Linking it to the event at Shhh Secretly Cooking Challenge

     

    shhh cooking secretly

  • Oats Peanut Laddo | easy snack recipe

    Oats Peanut Laddo | easy snack recipe

    Jump to Recipe

    Oats Peanut Laddo is a tasty, healthy and an easy to make snack. If you are looking for ways to include oats for your family, this laddo recipe is for you.

    Welcome one and all to my little world. Life had been busy and I was on an hiatus for sometime. I am back here with a few good recipes for you. 

    Laddo is a round shaped Indian sweets often made in most regions of India. Varied kind of laddos arre prepared during festive season. 

    Our eating habits are ever changing.  Oats Peanut Laddo is one of the sweet snacks I prepare often these days. The ease of making and the good taste has made it a favourite snack. Moreover, when healthy eating can be easily implemented, it  should  be a part of your lifestyle. Oats Peanut Laddo needs  few ingredients which are easily available in the kitchen, no added nuts and makes use of  jaggery. It is ready in twenty minutes. 

    The ingredients used in making the laddos  are : 

    Oats- You can use any kind of oats. Healthy eating is a choice, so I find ways to include it in our diet. 

    Peanut- Dry roast and remove the skin. Rub it with the palm, once it cools. You can make it ahead and store. 

    Jaggery- The amount of jaggery used is moderate. You may use more quantity if you have a sweet tooth. 

    Cardamom – Cardamom powder gives a good fragrance to sweets. 

    Ghee- I have used a little gheee, it eases the preparation of balls. If you can manage, you can do without it. 

    Oats Peanut Laddo

    Ingredients: 

    • 1 cup oats
    • 1 cup peanut
    • 3/4 cup jaggery
    • 3 cardamom
    • 1 teaspoon ghee 

    Method : 

    1. Dry roast oats until golden and you get a good aroma.
    2. Dry roast the peanuts, the dark specks on it indicate they are done well. Let it cool. Peel the skin.
    3. Grind peanuts, add oats and give a swirl. Finally, add jaggery and cardamom powder to it and grind together.
    4. Remove in a bowl. Add a spoon of melted ghee , mix and make balls of it.
    5. Oats Peanut Laddo is ready to serve. 

    Take a tip:

    1. Store in a clean, air-tight container. It stays good for a week. 
    2. The peanut roasted should be moderate. Once cool, they become crunchy. If they are well roasted, the skin sheds easily. 
    3. Grate the jaggery or break into small pieces, it is easier to grind. 
    4. Addition of ghee is optional but recommended. It makes rolling of lad
    5. I have used regular cooking oats. 

    I love making recipes with oats, have shared a few savoury ones too. The other oats recipes shared earlier : 1) Oats and Wheat Pancake 2) Oats Khichdi 3) Ladoo 4) Oats Dhokla 

    Oats Peanut Ladoo

    Oats Peanut Ladoo iis a tasty, healthy, easy to snack.
    Print Recipe
    Ingredients Method Notes

    Ingredients
      

    • 1 cup oats
    • 1 cup peanut
    • 3/4 cup jaggery
    • 3 cardamom
    • 1 teaspoon ghee

    Method
     

    1. Dry roast oats until golden and you get a good aroma.
    2. Dry roast the peanuts, the dark specks on it indicate they are done well. Let it cool. Peel the skin.
    3. Grind peanuts, add oats and give a swirl. Finally, add jaggery and cardamom powder to it and grind together.
    4. Remove in a bowl. Add a spoon of melted ghee , mix and make balls of it.
    5. Oats Peanut Ladoo is ready to serve.
    6. Take a tip:
    7. Store in a clean, air-tight container. It stays good for a week.

    Notes

    Store in a clean, air-tight container. It stays good for a week. 
    The peanut roasted should be moderate. Once cool, they become crunchy. If they are well roasted, the skin sheds easily. 
    Grate the jaggery or break into small pieces, it is easier to grind. 
    I have used regular cooking oats. 

    Pin it for later : 

    oats peanut laddo
    oats peanut laddo

    If you ever make Oats and Peanut Laddo  recipe, take a picture and share it by tagging @foodiejayashree or @evergreendishes on Instagram or Facebook respectively. Subscribe to get an e-book and all updates for free. 

  • How to make Apple Pomegranate Jam

    How to make Apple Pomegranate Jam

    Apple Pomegranate Jam is a tasty spread. The flavours blend beautifully and is moderately sweet. It 

    Apples are good to use in numerous ways. It can be used in ice cream and  milkshake, Apple pie is loved by all. When I have many apples, I like to toss them into a salad with a few nuts. 

    When I decided to make apple pomegranate jam, the first reaction was, At last ! after a long time she is making it. I had the Granny Smith variety and used the same. The other varieties as Sweet Tango and Pink Lady can also be used in making apple jam as they have good quantity of pectin. 

    If you extract the pomegranate juice ahead of preparation time, put it in the freezer  to keep the flavours intact. 

    Why should you make this jam ? 

    • Ideal as a spread for bread
    • Children relish these variety of jam
    • the excess fruits are not wasted
    • it has no pectin in it

    How long does it last ? 

    Canning should be done properly, sterilize the bottles. Homemade canned food , if preserved rightly stay good for at least six months. That said, I prefer to prepare in small quantities, it is used within a month. 

    The other kind of jam recipes shared earlier are : 

    About the event : 

    In the Shhh Secretly Cooking Challenge, Preethi Tandon Sridhar, suggested the theme as, “Jam, Jellies, Chutney and Relishes”.  Here, we are paired with partners and the two ingredients are exchanged between the partners. Later, the dish is prepared and the other members try to guess the ingredients.Preethi has varied kind of recipes on her blog. Her Jeera and Cumin Cookies have been on my list since a long time, will make them soon.

      I was paired with Narmadha of Nams Corner. Despite her busy schedule, she finds time for blogging. She has prepared pineapple crush  with ingredients, namely brown sugar and yellow colour, given by me. This is a good one I can store at home.  I was given pomegranate and salt as the secret ingredients, I have made this delicious Apple Pomegranate Jam.

    shhh cooking secretly

    Easy way to deseed the pomegranate: 

    To deseed pomegranate, with a sharp knife, cut the head and root portion of the fruit. Then, make two incisions and cut it  along. Separate the seeds. 

     

    Apple Pomegranate Jam Recipe 

    Ingredients : 

    • 4 apple
    • 2 pomegranate (extracted into juice)
    • 1 lemon
    • 1 cup sugar
    • a pinch of salt

     

    Method : 


    1. Wash, peel and remove the arils. Make juice in the processor.
    2. Wash and peel the apple. Cut the apple into cubes.
    3. Put the apple pieces and pomegranate in a pan to boil. Let it cook for sometime. Add sugar to it. After a few minutes of cooking, add lemon juice and a pinch of salt to it. Cook further for five minutes. 
    4. Let the mixture cool for sometime. Blend it with a hand blender. Put it in the pan and cook for sometime. You should get the consistency of jam . Once cool, store in a clean, air-tight container.

    Take a tip:

    • Addition of salt is optional, but it gives a good taste.

    • After blending, if the consistency is proper, you can store it. I have cooked for two minutes. 
    • Use clean jars to store the jam. 
    Evergreendishesdev

    Apple Pomegranate Jam

    5 from 13 votes
    Apple Pomegranate Jam is a tasty spread. The flavour of pomegranate blends well with apple to make a delicious jam.
    Print Recipe
    Course: condiments
    Cuisine: international
    Ingredients Method

    Ingredients
      

    • 4 apple
    • 2 pomegranate
    • 1 lemon
    • 1 cup sugar
    • a pinch of salt

    Method
     

    1. Wash, peel and remove the arils. Make juice in the processor.
    2. Wash and peel the apple. Cut the apple into cubes.
    3. Put the apple pieces and pomegranate in a pan to boil. Let it cook for sometime. Add sugar to it. After a few minutes, add lemon juice and pinch of salt to it. Cook further for five minutes.
    4. Let the mixture cool for sometime. Blend it with a hand blender. Store in a clean, air-tight container.
    a bowl of apple pomegranate jam
    Apple Pomegranate Jam

    If you ever make this Apple Pomegranate Jam recipe, take a picture and share it on Facebook or Twitter by tagging @evergreendishes and @evergreendishes . I will be happy to see your creation and share it further. 

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

     

     

  • Bread Gulab Jamun Recipe | Dry Jamun Recipe

    Bread Gulab Jamun Recipe | Dry Jamun Recipe

    Bread Gulab Jamun is a delicious, easy to make sweet recipe. Here white bread slices  are used to make these jamuns.



    What is Gulab Jamun?


    Gulab Jamun is a traditional mix of solid-based sweets from the Indian sub-continent. It is popular in many countries of Asia. Jamun is actually the name of a fruit. These deep fried balls are similar to black plum, hence the name. They are dunked in a rose water scented sugar syrup.



    Why should you give a try to this recipe:

    • It is easy to prepare.
    • The ingredients are easily available at home.
    • It makes a quick dessert for the sweet tooth.
    • Good way to make use of the leftover bread.
    • It is a good left over make over recipe you can share with other friends. 



    Can it be served as the regular gulab jamun with syrup?

    Yes, you can serve it the regular way. In that case, increase the quantity of syrup you are making. The quantity given here will be a little less to serve with syrup.

    Is it a substitute for the original recipe? 

    No, it is not a substitute. It is pseudo recipe which you can easily recreate and enjoy. Moreover, variety of food gives a good taste to life , isn’t it?

    Can it be served for parties? 

    Yes, you can make it ahead and serve. If you are hosting an International party, do check the article on how to host a good dinner.

    What are the other International recipes you have? 

    I have shared Veg manchurian, Vegetable Manchow soup, and Spanish rice to name a few. 

     

     

    bread gulab jamun
    bread gulab jamun 

    Recipe of Bread Gulab Jamun

    Ingredients:

    For the balls:

    • 3 cup bread crumbs
    • 1 tablespoon milk powder
    • 1/2 cup milk

    For the  sugar syrup:

    • 1/3 cup sugar
    • 1/3 cup water
    • a few strands of saffron
    • 1/4 teaspoon cardamom powder

    For frying:

    • ghee

    For decorating :

    • 1/3 cup desiccated coconut
    • a few cashew pieces

    Method:

    1. To make bread crumbs, take a few slices of bread and grind them in the mixer. I have used five slices of bread.
    2. Put the bread crumbs in a bowl.
    3. Add milk powder to it. Mix them slowly to a dough using milk.
    4. Keep it covered for ten minutes.
    5. In the meantime, make the sugar syrup. Take sugar and water in a pan. Boil it for two minutes with a few saffron strands. Put cardamom powder, set it aside.
    6. To make the jamuns, make small balls of the dough.
    7. Heat ghee in a pan, slowly, put a few balls and deep fry. Once they are golden in colour, put them aside,  Later, put them in the sugar syrup.
    8. Fry the remaining balls and soak them in the syrup.
    9. Soak for four to five hours.
    10. Mix desiccated coconut and cashew pieces in palate. Roll the soaked jamuns in the mixture and serve. 
    11. Bread Gulab Jamun is ready to serve. 

    Take a tip:

    • Use white bread to make these gulab jamun. Wheat or multi grain bread will not give a good texture. 
    • The sugar syrup is just right to soak them. If you need to serve with sugar syrup, use half cup of sugar and water. 
    • This is a pseudo recipe of the traditional gulab jamun. The texture is not as soft as milk based jamun. 
    • It is ideal for a sudden sweet craving. 

     

    bread gulab jamun
    Evergreendishesdev

    Bread Gulab Jamun

    Bread Gulab Jamun is a tasty, easy to make dessert for sudden sweet cravings.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Soaking time 4 hours
    Total Time 4 hours 20 minutes
    Course: sweets
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    For the balls:
    • 3 cup bread crumbs
    • 1 tablespoon milk powder
    • 1/2 cup milk
    For the  sugar syrup:
    • 1/3 cup sugar
    • 1/3 cup water
    • a few strands of saffron
    • 1/4 teaspoon cardamom powder
    For frying:
    • ghee
    For decorating :
    • 1/3 cup desiccated coconut
    • a few cashew pieces

    Method
     

    1. To make bread crumbs, take a few slices of bread and grind them in the mixer. I have used five slices of bread.
    2. Put the bread crumbs in a bowl.
    3. Add milk powder to it. Mix them slowly to a dough using milk.
    4. Keep it covered for ten minutes.
    5. In the meantime, make the sugar syrup. Take sugar and water in a pan. Boil it for two minutes with a few saffron strands. Put cardamom powder, set it aside.
    6. To make the jamuns, make small balls of the dough.
    7. Heat ghee in a pan, slowly, put a few balls and deep fry. Once they are golden in colour, put them aside,  Later, put them in the sugar syrup.
    8. Fry the remaining balls and soak them in the syrup.
    9. Soak for four to five hours.
    10. Mix desiccated coconut and cashew pieces in palate. Roll the soaked jamuns in the mixture and serve.
    11. Bread Gulab Jamun is ready to serve.

    Notes

    • Use white bread to make these gulab jamun. Wheat or multi grain bread will not give a good texture. 
    • The sugar syrup is just right to soak them. If you need to serve with sugar syrup, use half cup of sugar and water. 
    • This is a pseudo recipe of the traditional gulab jamun. The texture is not as soft as milk based jamun. 
    • It is ideal for a sudden sweet craving. 
     

    Pin Bread Gulab Jamun to your board:

    Bread Gulab Jamun is a tasty, easy to make sweet recipe. It is a good way to use the left over bread pieces.
    Bread Gulab Jamun

    If you ever make this Bread Gulab Jamun, do take a picture and tag @evergreendishes on Facebook or  @foodiejayashrree on Instagram. Subscribe to get an e-book and all updates in your inbox.

     

  • Homemade Chocolates | how to make chocolates at home

    Homemade Chocolates | how to make chocolates at home

    Jump to RecipePrint Recipe

    Homemade Chocolates are tasty and loved by all. They are the best gifts you can give to someone you care about.

    Chocolates, the very name creates a feeling of joy. It is loved by people of all ages. No matter, how old you are, there is something about them, you feel happy and loved.They make ideal gifts for the season. 

    Chocolate making seems to be an artisans job. But with so much advances in cooking, making chocolates is a breeze. I love making chocolates and hope to share a couple more recipes here. 

    With Christmas and New Year approaching, most people are busy in baking cakes and cookies. I have shared some lovely cookies earlier, do take a look, they are ideal to give as a gift too. Almond Cookies are delicious, melt-in-the mouth cookies. Chocolate and Vanilla Floral Cookies are dainty looking cookies. Mexican Wedding Cookies are short bread  cookies from Spain, give a try if you haven’t. 

    How to make chocolates at home:

    Homemade chocolates are made in two ways. One is using the cocoa powder and the other with compounded chocolate.  Today, I am sharing a recipe using cocoa powder. A few things we need to keep in mind while making chocolates. I have read recipes using butter but its best to use cocoa butter or coconut oil. Secondly, we should always follow the double boiler method here.  In this method, water is boiled in a pan on a low flame. A larger bowl is kept over it and the chocolate is made in it. Remember, water may seep into a small container. Lastly, chocolate moulds are essential to give shape. 

    Let’s get making chocolates :

    Homemade Chocolates / How to make chocolates at home

    Ingredients:

    1/2 cup cocoa powder
    1/4 cup milk powder
    3/4 cup powder sugar
    1/2 cup cup coconut oil/ cocoa butter 
    2 tbsp nuts

    Method: 



    Take cocoa powder, castor sugar and milk powder in a bowl. Sieve them together.
    The chocolate is made using double boiler method. Take a small pan, fill a quarter of it with water. Keep a larger bowl over it, this is double boiler method. If you keep a smaller bowl, there is a chance of water getting into this one. Keep it on a low flame. Put coconut oil into it. Let it heat for sometime.
    Keep the chocolate moulds ready.
    Cut the almond into slivers.
    Now, put the sieved mixture into and mix it thoroughly. Let it cook for two minutes.
    Remove and put it in the mould. Initially, put a small quantity into it. Now, add the powdered nuts and top it with chocolate mixture. Once you have put it, tap it slowly. Put it in the refrigerator for 2 hours.
    Once, they are set, you can easily remove them from the mould.
    Homemade chocolates are ready to eat.

    Homemade Chocolates
    Homemade Chocolates
    homemade chocolates
    Evergreendishesdev

    Homemade Chocolates

    Homemade chocolates are tasty and easy to make.
    Print Recipe Pin Recipe
    Course: festive treats, kids favourite
    Cuisine: international
    Ingredients Method

    Ingredients
      

    • 1/2 cup cocoa powder
    • 1/4 cup milk powder
    • 3/4 cup powder sugar
    • 1/2 cup cup coconut oil
    • 2 tbsp nuts

    Method
     

    1. Take cocoa powder, castor sugar and milk powder in a bowl. Sieve them together.
    2. The chocolate is made using double boiler method. Take a small pan, fill a quarter of it with water. Keep a larger bowl over it, this is double boiler method. If you keep a smaller bowl, there is a chance of water getting into this one. Keep it on a low flame. Put coconut oil into it. Let it heat for sometime.
    3. Keep the chocolate moulds ready.
    4. Cut the almond into slivers.
    5. Now, put the sieved mixture into and mix it thoroughly. Let it cook for two minutes.
    6. Remove and put it in the mould. Initially, put a small quantity into it. Now, add the powdered nuts and top it with chocolate mixture. Once you have put it, tap it slowly. Put it in the refrigerator for 2 hours.
    7. Once, they are set, you can easily remove them from the mould.
    8. Homemade chocolates are ready to eat.
    homemade chocolates
    homemade chocolates

    Pin it for later: 

    Homemade Chocolates are delicious and easy to make. They make a good gift option for the holiday season. Customise and make them easily at home.
    Homemade Chocolates

    If you ever make these  Homemade Chocolates,  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 !

  • Dates Payasam | Dates Kheer recipe

    Dates Payasam | Dates Kheer recipe

    Jump to Recipe

    Dates Payasam / Dates Kheer is a rich and delicious sweet dish ideal for any celebration. It is one of the classic  sweets of South India with numerous health benefits. Khajoor Payasa is a sugar free, rich, creamy dessert ideal for any occasion.

    Kheer is one of the essential sweets during any festivities. The traditional sweet dishes are made quite often, give a try to Dates Kheer  recipe during this Diwali. The festival of lights brings new hopes of peace and prosperity. The festival is celebrated for four days from Nov 3. The first day is Dhanteras followed by Naraka Chaturdasi. We rise early in the morning and the house is decorated with diyas and mango leaves. Beautiful rangolis and bursting of crackers is another attraction during this time. The third day is Laxmi Puja and the last day is Bali Padya. Diwali is a festival which everyone look forward too. Savouries and snacks are prepared and exchanged with friends and relatives.

    I have earlier shared many sweet recipes, do check it out for the festive season. 

    Benefits of Dates:

    Dates are packed with nutrients. They contain several vitamins and minerals as calcium, magnesium, selenium, folate, and  Vitamin K. It helps  in controlling blood sugar. It also aids in preventing chronic illnesses as Alzeihmers, heart disease, cancer and diabetics. It also helps in improving bone health. It is a good substitute for sugar. But one should be aware that it is high in calories. It should be consumed in moderation.

    Other recipes with Dates:

    Dates Burfi is loved by one and all, give a try to it. Milkshakes are consumed regularly at home. Iusually soak  dates for some time and use them in banana milkshake. Dates chutney is quintessential for chaats and I have it regularly in my refrigerator. 

    Dates Payasam

    Dates Payasam / Dates Kheer recipe

    Ingredients: 

    15 dates
    15 almonds
    3/4 litre milk
    1/4 cup jaggery
    1/2 teaspoon cardamom powder
    1 teaspoon ghee
    8 cashew pieces



    Method:


    Soak the dates and almonds in a glass of milk for half an hour. If the seeds are present, remove them before soaking.
    Make a paste and keep it aside.
    Boil the remaining milk. Add the paste to it. Give a stir. Let it boil for a while. Turn off the flame. Put shredded jaggery to it. Add cardamom powder to it.
    Finally, roast the cashew pieces and garnish it.
    Serve chilled.

    Take a tip:

    Vegans may use almond milk.  In that case, avoid soaking almonds  as it may get nauseating. Dry roast or microwave the cashew pieces and garnish it.

    About the event:

    It’s Diwali time and we are celebrating the same at Shhh Secretly  Cooking Group too. The theme was decided by the wonderful admins  Mayuri Patel and Renu Agarwal Dongre. Renu Agarwal has many wonderful recipes on her blog  Cook with Renu and I would love to make her Moong Dal Halwa.  For the Diwali theme she has made this fuss free  Milk Powder Chocolate Ladoo. Mayuri Patel is my partner too for this  month. She blogs and Mayuirisjikoni. I love her bakes and I had tried her Bao bun earlier. 

    For the challenge, Mayuri and me both wanted to make a sweet dish and we shared the ingredients accordingly.I had given her sugar and cardamom powder as the secret ingredients. She has prepared delicious Kalakand with cottage cheese, it’s on my to do list now. I was given jaggery and ghee and I made this dates kheer which was on my list to post since a long time. 

    shhh cooking secretly

    dates payasam

    Dates Payasam / Dates Kheer Recipe

    Dates Payasam or Dates Kheer is a delicious, rich dessert ideal to serve for any occasion.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Soaking time 30 minutes
    Total Time 50 minutes
    Servings: 4 people
    Course: indian sweets, sweets
    Cuisine: karnataka, South Indian
    Ingredients Method Notes

    Ingredients
      

    • 15 dates
    • 15 almonds
    • 3/4 litre milk
    • 1/4 cup jaggery
    • 1/2 teaspoon cardamom powder
    • 1 teaspoon ghee
    • 8 cashew pieces

    Method
     

    1. Soak the dates and almonds in a glass of milk for half an hour. If the seeds are present, discard them before soaking.
    2. Make a paste.
    3. Boil the remaining milk. Add the paste to it. Give a stir. Let it boil for a while. Turn off the flame. Put shredded jaggery to it. Add cardamom powder to it.
    4. Finally, roast the cashew pieces and garnish it.
    5. Serve chilled.

    Notes

    Vegans may use almond milk. In that case, avoid using additional almonds. Dry roast or microwave the cashew pieces. 
    Dates Payasam / Dates Kheer is a rich, delicious dessert ideal to serve for any occassion.
    Dates Payasam / Dates Kheer

    If you ever make this  Dates Payasam,  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 !

  • Gasgase Payasa | Poppy seeds Kheer

    Gasgase Payasa | Poppy seeds Kheer

    Jump to Recipe Print Recipe

    Gasgase payasa is a rich, creamy, delicious dessert. It is one of the Indian sweet dishes  lost back with time.

    Gasgase is the Indian name for poppy seed. It is also known as khus-khus. in Hindi, kasa kasa in Tamil, and posto in Bengali. Gasgase payasa is an all time favourite sweet dish of many Kannadigas and this is a traditional Karnataka recipe.

    The tiny white seeds are a good source of calcium, manganese, copper, zinc, and potassium. It is a rich source of dietary fiber and thus aids in digestion. It fights insomnia. The poppy plant is a source of opium, thus extensive use of these seeds induces sleep. The anti-oxidants help to maintain good eyesight. It is a good cure for the thyroid.

    Khus khus is widely used in Indian cooking. It is used in small quantity to enhance the taste of the dish.

    Khus-khus payasam is a good sweet dish from South India. It is ideal to prepare for any festivities. It is vegan and gluten-free
    Make sure the poppy seed is thoroughly cleaned. Fresh coconut along with nuts and khus-khus gives a good taste. It is then ground and sweetened with jaggery.

    Navratri festival is celebrated with pomp and show throughout India. It is a ten day festival when elaborate poojas are performed and deities are spectacularly decorated. The tenth day is celebrated as Dasara. If you are looking for other kind of kheer recipes, check out dalia payasam, sabudana kheer, komala payasam, sweet potato kheer,  custard apple kheer, chaler payesh, makhana kheer,

    gasgase payasa | poppy seed kheer
    gasgase payasa | poppy seed kheer

    Gasgase Payasa recipe | Khus khus payasa

    Ingredients:

    • 1/3 cup gasgase / poppy seed
    • 10 cashew nut
    • 2/3 cup fresh coconut
    • 1 cup jaggery
    • 2 cup water
    • 1/4 teaspoon cardamom powder

    Method:

    1. Dry roast gasgase for two minutes until it pops. Put it aside for sometime.
    2. Once it cools, grind it in the small jar. Now, add grated coconut and cashew to it with a little water. Make a paste of it.
    3. Put jagger in a pan along with water. Once it melts, strain the liquid to remove impurities.
    4. Put the jaggery syrup back on the stove, once it is warm, put the paste to it and simmer for five minutes.
    5. Finally, add cardamom powder.
    6. Gasgase payasa is ready to serve.

    Take a tip:

    • You may top with nuts roasted in ghee.
    • It tastes good when chilled too.

    gasgase payasa | poppy seed kheer
    Evergreendishesdev

    Gasgase Payasa | Khus khus payasa

    Gasgase Payase is a delicious, creamy sweet treat from Karnataka cuisine. It is one of the recipes lost back with time.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings: 4 people
    Course: sweets, traditional recipes
    Cuisine: karnataka
    Ingredients Method Notes

    Ingredients
      

    • 1/3 cup gasgase / poppy seed
    • 10 cashew nut
    • 2/3 cup fresh coconut
    • 1 cup jaggery
    • 2 cup water
    • 1/4 teaspoon cardamom powder

    Method
     

    1. Dry roast gasgase for two minutes until it pops. Put it aside.
    2. Once it cools, grind it in the small jar. Then, add coconut and cashew to it and make a paste with little water.
    3. Put jagger in a pan along with water. Once it melts, strain the liquid to remove impurities.
    4. Put the jaggery syrup back on the stove, once it is warm, put the paste to it and simmer for five minutes.
    5. Finally, add cardamom powder.
    6. Gasgase payasa is ready to serve.

    Notes

    • Gasgase payasa  can be served warm or cold. It tastes good when chilled.
    • It can be kept for a day in the refrigerator. 
    • You may garnish with nuts roasted in ghee. 

    If you ever make this gasgase payasa,  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!

     

    Pin it for later :

    Gasgase Payasa | Poppy seeds kheer is a rich, creamy dessert. It is one of the traditional recipes from Karnataka cuisine. Give a try to this.
    Gasgase payasa | Poppy seeds kheer

  • Sabudana Kheer / Sabakki Payasam

    Sabudana Kheer / Sabakki Payasam

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

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

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

    Sabudana Kheer is ideal for:

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

    Ingredients:


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

    Method: 

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

    Take a tip:

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

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

    sabudana kheer / sago payasam

    Sabudana Kheer / Sago Payasam

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

    Ingredients
      

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

    Method
     

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

    Notes

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

    Pin it for later:

    sabudana kheer/ sago payasam
    Sabudana kheer/ sago payasam

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