Evergreendishes

Category: sweets

  • Mango sheera | Mango Kesari in two ways

    Mango sheera | Mango Kesari in two ways

    Mango Kesari or Mango Sheera is a delicious dessert made using semolina and mango puree. It is a good way to use some mangoes for cooking.

    It’s the season of mangoes, time to indulge and try recipes with it. Sheera or rawa kesari is often made in all homes. Do give a try with mango, it’s tasty. Mango Sheera is soft and smooth pudding like sweet delicacy made with mango pulp and semolina. Here I am sharing two kind of recipes, one is using sugar andd the other with jaggery. Earlier, I used to make with sugar. Presently we are using a little bit more of jaggery, so I have made with jaggery now.

     

    mango sheera with sugar
    mango sheera

     

    The importance of kesari in Indian cuisine:

    Rava Kesari is one of the sweets commonly prepared in Indian tradition. Any good occassion, starts with a Satyanarauyan pooja and it is the the kesari which is prepared with banana in it. You have sudden guests at home and the only thing thats pops up in our mind is a good rava kesari. Upma and Kesari is the combination found in most restaurants.

     

    My other mango recipes are here, do check them out.

     mango and coconut burfi, sweet mango rice, mango pannacotta, virgin mango mojito, mango parfait

    Instant mango pickle recipe was a big hit last time.

    Let’s get to the recipe of Mango Sheera

    Mango Sheera 1

    Ingredients:

    • 1 cup semolina (bombay rawa)
    • 1 cup mango pulp (2 medium mangoes)
    • 3/4 cup sugar
    • 1 1/2 cup water
    • 2 tbsp ghee
    • a few strands saffron
    • 4 cardamom powdered

    Method:

    1. Extract the pulp of mango and whisk it.
    2. Take a spoon of ghee and roast the semolina along with dry fruits. It should be light brown in colour and give a good aroma. Remove the roasted semolina and put it aside.
    3. Put water along with sugar and saffron strands and put it to boil. Once the water boils, put the mango pulp and give a stir.
    4. Now, add the roasted semolina slowly. Keep stirring in between, lest lumps are formed.
    5. Let cook for sometime. The consistency should be thick.
    6. Finally, add cardamom powder to it.
    mango sheera
    mango sheera

    Mango Sheera 2 :

    Ingredients:

    • 1 cup semolina
    • 2 teaspoon +2tablespoon ghee
    • almonds and raisins
    • 1 cup jaggery
    • 1 cup mango pulp
    • 2.5 cup water
    • a few strands of saffron
    • a pinch of cardamom powder

    Method:

    1. Extract the mango pulp and keep it aside.
    2. Take ghee in a pan, add semolina to it along with almond pieces. Roast for sometime.Put the raisin after sometime.
    3. Once it is light brown in colour, put it aside.
    4. Take water in a pan and put jaggery to it..You may sieve it at this stage, once the jaggery melts  to remove impurities. Add the saffron strands into it.
    5. Once the water begins to boil, slowly put the roasted semolina and miix it. Put ghee to it.
    6. Finally, add cardamom powder to it.

    mango kesari with jaggery

    mango sheera
    Evergreendishesdev

    Mango sheera, mango kesari

    5 from 4 votes
    Mango sheera is a sweet delicacy made of semolina and mango pulp. It is tasty and makes a good choice for breakfast or lunch.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Servings: 4 people
    Course: Breakfast, Dessert
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    Mango Sheera 1 :
    • Ingredients:
    • 1 cup semolina bombay rawa
    • 1 cup mango pulp 2 medium mangoes
    • 3/4 cup sugar
    • 1 1/2 cup water
    • 2 tbsp ghee
    • a few strands saffron
    • 4 cardamom powdered
    Mango sheera 2
    • Ingredients:
    • 1 cup semolina
    • 2 teaspoon +2tablespoon ghee
    • almonds and raisins
    • 1 cup jaggery
    • 1 cup mango pulp
    • 2.5 cup water
    • a few strands of saffron
    • a pinch of cardamom powder

    Method
     

    Mango Sheera 1 Method 1 :
    1. Extract the pulp of mango and whisk it.
    2. Take a spoon of ghee and roast the semolina along with dry fruits. It should be light brown in colour and give a good aroma. Remove the roasted semolina and put it aside.
    3. Put water along with sugar and saffron strands and put it to boil. Once the water boils, put the mango pulp and give a stir.
    4. Now, add the roasted semolina slowly. Keep stirring in between, lest lumps are formed.
    5. Let cook for sometime. The consistency should be thick.
    6. Finally, add cardamom powder to it.
    mango sheera 2 Method 2
    1. Extract the mango pulp and keep it aside.
    2. Take ghee in a pan, add semolina to it along with almond pieces. Roast for sometime.Put the raisin after sometime.
    3. Once it is light brown in colour, put it aside.
    4. Take water in a pan and put jaggery to it..You may sieve it at this stage, once the jaggery melts  to remove impurities. Add the saffron strands into it.
    5. Once the water begins to boil, slowly put the roasted semolina and miix it. Put ghee to it.
    6. Finally, add cardamom powder to it.

    Notes

    • You can use other dry fruits.
    • Oil should not be used, it imparts a different flavour and smell.
    • Mangoes should be ripe and non fibrous. 
    • It is good to use fresh mango pulp.
    mango sheera
    mango sheera

     

     

     

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  • Zebra Cake How to make zebra cake

    Zebra Cake How to make zebra cake

    December is the month of holidays and celebrations. I love everything about this month, splendid weather, good food and many holidays. It’s been sometime I have put any cake recipe on the blog. On the occasion of Christmas, I present to you a splendid “Zebra Cake”. It is soft, supple and delicious.

    Zebra Cake has  stripped layer like zebra, thus the name. They are  of  vanilla and chocolate.

     

     

     

    Ingredients:

    • All purpose flour 1 1/2 cup

    • Baking powder 1/2 teaspoon

    • Baking soda 1/2 teaspoon

    • Castor sugar 1 cup

    • Yoghurt (curd) 1/2 cup

    • Oil 1/2 cup

    • Milk 1/2 cup

    • Vanilla essence 1/2 teaspoon

    • Cocoa powder 2  teaspoon

    • Dry fruits 2 tablespoon

    • Tuty fruity 1 tablespoon

    Method :

    1. Take flour, sugar, baking powder and soda  and sieve them together.

    2. Put them in a bowl. Add curd, oil and milk, slowly mix them together to form a smooth batter. No lumps should be formed.

    3. Divide the batter into parts.

    4. To one part, add vanilla essence and dry fruits.

    5. Pre-heat the micro wave.

    6. Grease the tin and pour the batter.

    7. Microwave it for two minutes.

    8. Add cocoa powder to the other part that you had kept aside.

    9. Pour this batter over the half set cake and bake further for three to four minutes.

    10. The fork pricked should come out clean and you get a good aroma also.

    11. Once done, keep it in the micro wave for ten minutes.

    12. Later, remove it and cut into required shapes.

    Evergreendishesdev

    Zebra Cake

    A delicious cake with the goodness of both chocolate and vailla.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings: 6 people
    Course: Dessert
    Calories: 280
    Ingredients Method Notes

    Ingredients
      

    • 1 1/2 cup all purpose flour
    • 1/2 teaspoon soda
    • 1/2 teaspoon baking powder
    • 1 cup castor sugar
    • 1/2 cup yoghurt
    • 1/2 cup oil
    • 1/2 cup milk
    • 2 tablespoon dry fruits
    • 1 tablespoon tuti fruity
    • 1/2 teaspoon vanilla essence
    • 2 teaspoon cocoa powder

    Method
     

    1. Take dry ingredients and sieve them together.
      dry ingredients
    2. Add yoghurt.
      yoghurt
    3. Add oil
      oil
    4. Add milk, mix them to a smooth batter. Divide it into parts.
      milk
    5. Take one part and put vanilla essence and dry fruits to it. In the meanwhile, pre-heat the microwave.
    6. Grease the tin with a little ghee or oil and put the  vanilla batter into it.
    7. Bake it for two minutes.
    8. To the other part, sieve the cocoa powder and mix with it. 
    9. Pour it over the half baked cake.
    10. Again bake it for four to five minutes. To check if it is done, insert a knife and see, it should come out clean. Keep it on the rack for sometime
    11. Later, slowly remove from sides and tilt it to a wide plate.
    12. Cut it to desired shape and serve.

    Notes

    • I have used the microwave + convection mode for baking.
    • Sieving of dry ingredients is essential.
    • Even the cocoa powder has to be sieved.
    • Standing time is important while baking.
     

     

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

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  • Moongdal payasam, mangalore style

    Moongdal payasam, mangalore style

    Moongdal payasam is a tasty sweet which has a cooling effect on the body. Thus, with summer at its peak, you can enjoy this delicacy. Moreover, with Ugadi round the corner, it may be in the wish list.

    Each  state have adapted their own method of cooking. The North  Karnataka  recipe I had written long time back. You can check it here.Today, I am presenting to you Mangalorean style or Udupi style ( South Canara) style of this payasam.

    Coconut milk is used here. I have grinded cashews with a little coconut and mixed it.  Thus it is both vegan and gluten free food.

    With Ugadi approaching, I am planning to write a few good posts and finally make a collection of recipes too from bloggers for you. Please do keep watching this space.

    moongdal payasa
    moongdal payasa

     

    Moongdal payasam, mangalore style
    Recipe Type: Sweets
    Cuisine: Udupi
    Author: Jayashree
    Cook time:
    Total time:
    Serves: 4
    A tasty and cool dish to beat the heat
    Ingredients
    • Moongdal 1cup
    • ghee 2tsp
    • coconut milk 2 cup
    • jaggery 1cup
    • grated coconut 1tbsp
    • cashew 6
    • cardamom 4
    Instructions
    1. Wash the moongdal and keep it aside. Take a thick bottom pan,add the ghee and roast the moong dal. Add water and cook it. Alternately, you can put it in the pressure cooker at this stage.
    2. But, this does not require much time, so I prefer to cook by the direct method. Once it is cooked, add the coconut milk and stir well. Add the jaggery. Grind the coconut with cashew and cardamom. Add this to it. Boil for a minute. Remove from fire. Moongdal payasam is ready
    Notes
    You can avoid adding the extra coconut. Cashews can be garnished over also.

     

    moongdal payasa
    moongdal payasa

    Ingredients :

    Moongdal 1cup
    ghee 2tsp
    coconut milk 2 cup
    jaggery 1cup
    grated coconut 1tbsp
    cashew 6
    cardamom 4

    Method :

    Wash the moongdal and keep it aside. Take a thick bottom pan,add the ghee and roast the moong dal. Add water and cook it. Alternately, you can put it in the pressure cooker at this stage.
    But, this does not require much time, so I prefer to cook by the direct method. Once it is cooked, add the coconut milk and stir well. Add the jaggery. Grind the coconut with cashew and cardamom. Add this to it. Boil for a minute. Remove from fire. Moongdal payasam is ready.

     

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

     

  • Appi payasa / puri payasa

    Appi payasa / puri payasa

    Appi payasa is one of the popular sweets  prepared in South India. It is simply divine. It is also called as puri payasa. Crispy puris are made, crushed and boiled in milk to make a delectable dessert. 

    With Holi round the corner, one can make this delicious sweet treat. It is not only delicious, I am sure you will be making it over again and again. The other recipe for Holi, which I had posted a couple of days is here.  A few other sweet recipes can be viewed here.

    Appi Payasa, I do not know the relevance of name, is a delicious sweet dish from Udupi region of Karnataka. It is one of the popular sweets made for all major festivals. Making the payasa is a little time consuming but worth the effort. Thin, crisp puris boiled in milk and garnished with nuts makes a delectable sweet dish for any festive occasion. It is often said festivities in India are incomplete without a sweet dish and a kheer along with it.

    Usually, vermicelli payasa, commonly known as shavige payasa is prepared. The next popular sweet is appi payasa. Thin puris are made and boiled in milk, sweetened and garnished with nuts. This is a delicious sweet which you can serve for any function or festivity.

    May the season of festivity bring immense peace and happiness. 

    Let me take you to the recipe now. Pictorial presentation is below.

    Appi payasa

     

     

    Appi payasa / Puri payasa

    Recipe Type: Sweets
    Cuisine: karnataka
    Author: Jayashree
    Prep time:
    Cook time:
    Total time:
    Serves: 5
    A delicious sweet from South India.

    Ingredients

    For the pooris:

    • 1 cup Fine Semolina (Chiroti rawa )  225grams
    • 2 teaspoon Ghee
    • water
    • oil for frying

    For the payasam:

    • 1 litre milk
    • 1/2 cup sugar (100grams)
    • a few cashew nuts
    • 1/4 teaspoon cardamom powder
    • 4-5 saffron strands

    Method :

    1. Take the semolina in a bowl. Add a teaspoon of ghee and mix it well.
    2. Add water, a little at a time and mix it to a firm dough.
    3. Cover and keep it aside for fifteen to thirty minutes.
    4. Boil milk for some time, it should reduce 3/4 of the quantity. Add a few strands of saffron to it.
    5. Take a small ball of the dough and roll it into a thin puri.
    6. Heat oil in a kadai.
    7. Deep fry the puri to golden colour.
    8. Remove it on a tissue paper.
    9. Repeat the procedure for the rest of the dough. You will be making around seven to eight puris.
    10. Crush the puris to small pieces.
    11. Add them to the boiled milk.
    12. Boil the milk on a low flame for five minutes.
    13. Add sugar and mix well.Boil for two more minutes.  Let the consistency be moderate, neither too thick nor thin. On cooling, it becomes thicker. Remove from flame.
    14. Add cardamom powder.
    15. Roast the cashew pieces in ghee and garnish it.

    Take a tip:

    1. It is essential to keep the dough covered for sometime. Knead it and then roll into puris.
    2. Ghee may be used for frying the puris.
    3. Nuts of your choice may be used.
    Dough is ready
    Dough is ready

    Take semolina in a bowl, add a teaspoon of ghee, mix it well with fingers. Then, add water and make it to a firm dough. Cover it with a thin cloth and keep aside for fifteen minutes.

    boiled milk
    boiled milk

    A litre of milk is boiled for sometime. Boiling for five minutes is sufficient. Saffron is added while boiling.

    balls of the dough
    balls of the dough

    Make small balls of the dough.

    rolled into puri
    rolled into puri

    Roll them into thin puris.

     

    frying of puri
    frying of puri

    Heat oil in a kadai. Deep fry each puri to light  brown colour on both sides.

    crispy puri ready
    crispy puri ready

    The puris are ready.

    broken into pieces
    broken into pieces

    Break them into small pieces. Put them in milk and boil for sometime. Then,add sugar, mix well and boil for another couple of minutes. Finally ,add cardamom powder. Garnish with roasted cashews.

    appi payasa
    appi payasa

    Looks delicious isn’t it ?

    appi payasa
    appi payasa
    appi payasam

    Appi Payasa

    Appi Payasa is a delectable, sweet dish from South India
    Print Recipe Pin Recipe
    Course: sweets
    Cuisine: South Canara, South Indian
    Ingredients Method Notes

    Ingredients
      

    For the pooris:
    • 1 cup Fine Semolina Chiroti rawa 225grams
    • 2 teaspoon Ghee
    • water
    • oil for frying
    For the payasam:
    • 1 litre milk
    • 1/2 cup sugar 100grams
    • a few cashew nuts
    • 1/4 teaspoon cardamom powder
    • 4-5 saffron strands

    Method
     

    1. Take the semolina in a bowl. Add a teaspoon of ghee and mix it well.
    2. Add water, a little at a time and mix it to a firm dough.
    3. Cover and keep it aside for fifteen to thirty minutes.
    4. Boil milk for some time, it should reduce 3/4 of the quantity. Add a few strands of saffron to it.
    5. Take a small ball of the dough and roll it into a thin puri.
    6. Heat oil in a kadai.
    7. Deep fry the puri to golden colour.
    8. Remove it on a tissue paper.
    9. Repeat the procedure for the rest of the dough. You will be making around seven to eight puris.
    10. Crush the puris to small pieces.
    11. Add them to the boiled milk.
    12. Boil the milk on a low flame for five minutes.
    13. Add sugar and mix well.Boil for two more minutes.  Let the consistency be moderate, neither too thick nor thin. On cooling, it becomes thicker. Remove from flame.
    14. Add cardamom powder.
    15. Roast the cashew pieces in ghee and garnish it.

    Notes

    It is essential to keep the dough covered for sometime. Knead it and then roll into puris.
    Ghee may be used for frying the puris.
    Nuts of your choice may be used.
    Did you like it? Do share with your friends.

    WISHING ONE AND ALL A HAPPY HOLI !

    If you ever make Appi Payasa in your kitchen, do let me know by tagging @evergreendishes on Facebook or @foodiejayashree on Instagram 

    About the event:

    An old post is updated today i.e. 6/7/25. Sending this to Foodies _Redoing Old Post _154, a fortnightly event. The recipe remains the same but I had to make many changes as the main picture and formatting.

     

    Pin it for later:

    Appi Payasa
    Appi Payasa is a delectable sweet dish from South India.
  • ABC Halwa for Holi

    ABC Halwa for Holi

    ABC Halwa is a Gujarati sweet dish prepared with apple, banana and carrots. It is tasty and makes a good sweet for any celebrations.

    It’s that time of the year, when the world is full of new blossoms and the weather is enchanting. A season you love and cherish, but so short lived. Winter has come to an end and summer will soon make way. It’s beautiful spring,time ,yay , it’s Holi time ! And on this ocassion I bring to you a delicious and healthy sweet dish, ABC Halwa.

    Holi is celebrated on the  day of full moon ,that is Poornima of the Phalguna month of the Hindu calendar. It usually occurs in February or March. This year it is on March 23. The next day , the citizens celebrate by playing with colour. What does Holi signify actually ? It indicates the arrival of spring, victory of good over evil, good bye to winter and also a harvest festival.

    Coming back to my dish, yes, the name is intriguing, but the taste is just too good. Apple, banana and carrots together makes this awesome dish. You can add fresh coconut to this, but I avoided as my children are fussy about it. Earlier, I used to make only carrot halwa, now the addition of fruits seems to have taken it to another level. The smell of the apples  being cooked  is  awesome. This is a popular Gujarati dish. I am sending this dish to the Holi Collection by Sonal.
    ABC Halwa
    ABC Halwa

     

    ABC Halwa
    Recipe Type: Dessert
    Cuisine: Gujarati
    Author: Jayashree
    Prep time:
    Cook time:
    Total time:
    Serves: 6
    A sweet dish with the goodness of fruits and vegetable combined.
    Ingredients
    • apple pieces 1 cup (1big apple)
    • banana pieces 1 cup (2 large bananas)
    • carrot grated 1cup (4 carrots )
    • sugar 1 1/4 cup
    • milk 1 cup
    • ghee 1tbsp +1tsp
    • salt a pinch
    • cardamom powder 1/4 tsp
    • cashew and almond pieces
    Instructions
    1. Remove the skin of apple and cut into small pieces.
    2. Grate the carrots.
    3. Chop the banana also into small bits.
    4. Take a thick bottom pan and put all the cut fruits and carrot together. Add milk and keep on a low flame to cook.
    5. Allow to cook for sometime, until the milk is dissolved and it looks as a mass.
    6. Add a tablespoon of ghee and saute the mixture for sometime. The colour changes and the ghee will be seperated.
    7. Then, add the sugar and continue to cook for some more time. All ingredients will get blended together. Put the pinch of salt.
    8. Finally add the cardamom powder and remove from flame.
    9. Take a small pan , and roast the dry fruits in ghee. Garnish it
    Notes
    • You can increase the quantity of sugar, if you want it to be more sweet.
    • Fresh coconut can be used along with the fruits and carrot.

     

    apple,banana and carrot pieces
    apple,banana and carrot pieces

    Remove the skin of apple and cut it into small pieces. Grate the carrots and chop the bananas. All are of equal measurement. I required one apple, two bananas and four carrots to make them of one bowl each.

    halwa being cooked
    halwa being cooked

    Put them in a thick bottom pan and add a bowl of milk. let cook on a low flame. Keep stirring. Once the milk has evaporated add ghee and continue to saute. As it leave the sides, add sugar (1 1/4 bowl) and cook till it melts and then thickens. You need at least twenty minutes. Finally add cardamom powder.

    ABC Halwa
    ABC Halwa

    Roast the dry fruits in a little ghee. Garnish them over it.

    ABC Halwa
    ABC Halwa
    ABC Halwa
    ABC Halwa

    Glad if you share it ! HAPPY HOLI !

     

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  • Dates Burfi on second anniversary

    Dates Burfi on second anniversary

    Jump to Recipe

    Dates Burfi is a delectable fudge ideal for all occasions. Be it a get-together or a family function, this sweet is ideal and loved by all. Moreover, a guilt-free treat for all the sweet lovers.

    I am extremely happy and its one of those cherished moments , my blog www.evergreendishes.com has turned two today. A journey I embarked after much thought, the hit of the button  and the message read “Congrats  for choosing us !” from the hosting service, was a shock for a moment, if I could ever do such a thing and soon things paved way. Well , since then the journey has been a wonderful experience. I am thankful  to one and all for the support. And as a token of appreciation  and celebration I bring to you the decadent Dates Burfi.

    Dates are a good source of dietary fibre, antioxidants and essential minerals as potassium and manganese. The American Diabetic Society suggests that eating food rich in anti oxidants may help prevent cancer, diabetes ,heart disease and even Alzeihmer’s. Further,  another study states that fibre rich diet is found to help reduce obesity, stroke, heart disease and hypertension.

    The addition of nuts gives taste  along with the benefits of proteins and minerals. Dates Burfi  are one of the major attractions that we  see in the sweets stall. They are called by different names as Dates Roll or dry fruit burfi. Sugar is not needed here in the preparation, thus it can be easily consumed by all. Thus it can be given to all but moderation is the key.

    A sweet for all  for any occassion. Dates Burfi or Dry fruit burfi is tasty and ideal for any celebrations.

    Dates Burfi
    Dates Burfi

     

    Dates burfi

    Recipe Type: Sweets
    Cuisine: Indian
    Author: Jayashree
    Prep time:
    Cook time:
    Total time:
    Serves: 20 pieces

    Ingredients for Dates Burfi:

    250 grams Dates dry
    50 grams Cashew
    25 grams almonds
    25 grams Pistachios
    1 tablespoon ghee
    2 tablespoon khus khus

     

    Method to  make Dates Burfi:

    Cut the dates in small pieces. I have used seedless dates.
    Chop the dry fruits into small pieces.
    Dry roast them separately till crisp on low flame.
    Dry roast the poppy seeds on low flame until it is crunchy.
    Grind the dates in a grinder.
    Heat a pan and add ghee to it. Put the ground paste to it. Saute it for a few minutes. Then add the roasted dry fruits and mix well. Remove from fire and keep aside for a while.
    Grease your hands and roll it into cylindrical shape.
    Roll it in the roasted poppy seeds and keep in the refrigerator for two hours.
    Cut into small circular burfis.

    Take a tip:

    You can use walnuts too. Adjust the amount of nuts to your liking.[br]Chilling time is not included here.

     

    Dates Burfi
    Dates Burfi

     

     

    Print Recipe
    Dates Burfi
    Evergreendishesdev

    Dates Burfi

    5 from 3 votes
    Dates Burfi is a delicious and healthy treat to make for Diwali. It is made using dates and other dry fruits.
    Print Recipe Pin Recipe
    Servings: 20 pieces
    Ingredients Method

    Ingredients
      

    • 250 grams dates
    • 50 grams cashewnuts
    • 25 grams almonds
    • 25 grams pistachios
    • 1 tablespoon ghee (clarified butter)
    • 2 tablespoon khus khus (poppy seeds)

    Method
     

    1. Cut the dates into small pieces. I have used seedless ones.
    2. Cut the dry fruits into small pieces and keep each of them seperately.
    3. Blend the dates to a puree.
    4. Roast each dry fruit separately until crisp.
    5. Dry roast the poppy seeds until they are crunchy.
    6. Take oil in a pan and put the dates pulp. Saute it for sometime.
    7. Then, add the roasted dry fruits, heat for a few seconds and remove it.
    8. Make cylindrical shaped fudges and roll them the roasted poppy seed.
    9. Keep it in the refrigerator for half an hour.
    10. Cut into round discs.

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

     

     

    Pin for later :

    Dates BurfiDates Burfi

     

     

     

     

     

  • Sweet potato kheer

    Sweet potato kheer

    Sweet Potato Kheer is a tasty sweet dish from South Canara cuisine.

    Since the beginning of the new year, I have been on a sweet spree here ! My third sweet dish in a row Sweet potato kheer! I recently made this kheer and it was too good, so I decided to share with you all.  Sweet potato is again another healthy food . It is rich source of Vitamin A. It also contains Vitamin B, Vitamin C along with other minerals as calcium, magnesium, iron and phosphorous.

    Some facts of sweet potato :

    Sweet potato is neither a potato nor a yam . It is totally different from both of these.

    Sweet potato is a dicotyledon plant and belongs to the family of Convolvulaceae.

    It is regarded as one of the worlds healthiest food.

    Steaming is the best way to consume this veggie, though it can be boiled or roasted.

    It grows well in the tropical region, thus it is found in abundance in Africa, Asia and America.

    This post is part of the Culinary Hoppers Blog hop with the theme “Udupi Cuisine”

    Udupi cuisine is part of the Karnataka cuisine. Udupi is a small district  with a religious background. Thus, this cuisine was formed primarily by the Asthamathas of Udupi.  It is a satvic food which makes use of rice, greens and pulses.Coconut is one of the essential ingredients of their cooking. Vegetables as pumpkin, bitter gourd, cucumber, jackfruit  and plantain are primarily used.

    Now, their cuisine consists of sambar made with fresh spices and coconut, rasam, chutney,gojju, variety of  payasams, pickles, and tasty stir fry. It is worthy to mention here that masala dosa is from this place. A wide variety of dosas and idlis are made for breakfast.

    A few other sweet recipes worth taking a look   Basundi, Appi Payasa

    Now, for today’s recipe, do check it

    sweet potato kheer
    sweet potato kheer

     

    Sweet potato kheer
    Recipe Type: Sweet
    Cuisine: Udupi
    Author: Jayashree
    Prep time:
    Cook time:
    Total time:
    Serves: 4
    A tmelt in the mouth, sweet dish made with sweet potato in coconut milk and jaggery.
    Ingredients
    • Sweet potato 250grams
    • jaggery 150 grams
    • ghee 2tsp
    • coconut 1/2 200gms
    • cardamom powder 1/4 tsp
    • cashewnuts
    Instructions
    1. Steam the sweet potatoe in pressure cooker.
    2. Peel the skin and mash it.
    3. Put the grated coconut in hot water for fifteen minutes
    4. Grind it to a fine paste. Pass it through a sieve. This is the coconut milk.
    5. Repeat the procedure once again. Keep it aside.
    6. Take ghee in a pan, roast the cashews slightly. Take care not to burn them.Remove the cashews and set aside.
    7. Add the sweet potato and saute it for two minutes in the same pan.
    8. Add the coconut milk and jaggery and stir. Once it boils, remove from flame and keep aside.
    9. Finally,add cardamom powder and garnish with dry fruits.

     

    sweet potato
    sweet potato
    coconut milk extraction
    coconut milk extraction
    sweet potato kheer
    sweet potato kheer

     

    The other dishes of Udupi Cuisine

     

     

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  • Beetroot halwa / beet pudding

    Beetroot halwa / beet pudding

    Beetroot are another supernatural food that we need to include in our diet. There are many dishes that we can do with this magical vegetable. From salads to desserts,it can be incorporated in various ways. Here is beetroot halwa which is a sweet delicacy that can be served as a dessert . (more…)

  • Hayagreeva maddi/ traditional sweet of chana dal

    Hayagreeva maddi/ traditional sweet of chana dal

    Hayagreeva Maddi is a traditional sweet dish from Karnataka. Bengal gram is perfectly cooked and simmered in jaggery along with desiccated coconut and nuts. It makes a delectable sweet.

    As we enter the new year 2016, I start my posts here on a sweet note. Here is a traditional sweet dish from the state of Karnataka. This is widely prepared during festivals in Mysore, Hayagreeva maddi, popularly  known as hayagreeva, is made of boiled chana dal in syrup of jaggery, garnished with grated coconut, cardamom  and nuts.

    Sweets are usually made during festivities. Some sweets like Hayagreeva maddi are ideal to serve for lunch. This is an easy to prepare dish, which does not need elaborate preparation and all ingredients are easily available at home.

    Chana dal or bengal gram needs longer time to quickthan other lentils. Hence, I prefer to soak it for half an hour, before cooking in the pressure cooker. It is necessary that the lentil is well cooked before proceeding further to step 3 in the recipe.

    Before I proceed to the recipe, I wish you all  a very Happy New Year again !

     

    My other traditional sweet dishes

    hayagreeva maddi
    hayagreeva maddi

    Hayagreeva Maddi Recipe

    Ingredients :

    • 1 cup Chana dal
    • 1.25 cup jaggery grated
    • 2 tablespoon ghee
    • 1/2 cup desiccated coconut
    • 1/4 teaspoon cardamom powder
    • 8 cashew nut
    • 3 cup water

    Method :

    • Wash and soak chana dal in water for half an hour.
    • Pressure cook the chana dal  with three glass of water. Add a little ghee to it.
    • Drain the water of the dal. It can be used in other dishes. Put the cooked dal in a pan and heat it on a low flame.
    • Ensure that the cooked lentil is extremly soft. It will not get cooked after the addition of jaggery.
    • Add the jaggery  and ghee.and simmer on a low flame for five to ten minutes.
    • Add dessicated coconut.
    • Finally, garnish with roasted nuts and cardamom powder.
    • Hayagreeva maddi is ready to serve.

    Take a tip:

    • The consistency should neither be too thick or thin.
    • It is essential for the lentil to be well cooked. Otherwise, you children may suffer stomach disorders.
    • The quantity of jaggery may be increased or decreased.
    • Check the cooked lentil by pressing between fingers.
    Evergreendishesdev

    Hayagreeva Maddi

    5 from 2 votes
    Hayagreeva Maddi is a traditional sweet dish from Karnataka. Bengal gram is perfectly cooked and simmered with desiccated coconut and jaggery to make a delectable sweet.
    Print Recipe
    Prep Time 45 minutes
    Cook Time 30 minutes
    Total Time 1 hour 15 minutes
    Course: festive cooking, lunch, traditiional sweets
    Cuisine: karnataka
    Ingredients Method Notes

    Ingredients
      

    • 1 cup Chana dal
    • 1.25 cup jaggery grated
    • 2 tablespoon ghee
    • 1/2 cup desiccated coconut
    • 1/4 teaspoon cardamom powder
    • 8 cashew nut
    • 3 cup water

    Method
     

    1. Wash and soak chana dal in water for half an hour.
    2. Pressure cook the chana dal  with three glass of water. Add a little ghee to it.
    3. Drain the water present in the dal. It can be used in other dishes. Put the cooked dal in a pan and heat it on a low flame.
    4. Ensure that the cooked lentil is extremely soft. It will not get cooked after the addition of jaggery.
    5. Add the jaggery  and ghee.and simmer on a low flame for five to ten minutes.
    6. Add desiccated coconut.
    7. Finally, garnish with roasted nuts and cardamom powder.
    8. Hayagreeva Maddi is ready to serve.

    Notes

    The consistency should neither be too thick or thin.
    It is essential for the lentil to be well cooked. Check by pressing between fingers. If it is undercooked, put it again itn the pressure cooker.
    The quantity of jaggery may be increased or decreased.
    hayagreeva maddi
    Hayagrreeva Maddi

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  • Ganesha Chaturthi special

    Ganesh Chaturthi is an important festival in our country. It is celebrated on the fourth day of the Hindu month “Bhadrapada” . It marks the birth of Lord Ganesha, who is the destroyer of all evils and thus all auspicious events begins with the chant of His name.  Today, I have taken the previlege to share the posts of some of my dear friends. All these recipes are related to the festival, though may be written at another time. Wishing all of you a very happy festival and hope you like this Ganesha  Chaturthi special post of mine.

    (more…)