Evergreendishes

Tag: accompaniment

  • Aloo Mangodi Ki Sabzi | Potato and Dried lentil nuggets stir fry

    Aloo Mangodi Ki Sabzi | Potato and Dried lentil nuggets stir fry

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    Aloo Mangodi ki Sabzi is a popular Rajasthani dish. It is ideal to pair with steamed rice or chapati. It is a semi-dry side dish made using dried nuggets and potato. 

    What is Mangodi ?


    Mangodi is a dried lentil nugget used in dry lands of Rajasthan. It is usually made of moong or urad dal. The people of Rajasthan make these and store them at home. They use them regularly in cooking sabzis and other dishes. They make a good replacement when vegetables are not easily available during summer.

    The lentil is soaked for a couple of hours, it is then made into a paste, seasoned with some spices and it is spread on a sheet in the sun for a couple of days. They are stored and used as and when required.

    The first time I had mangodi ki sabzi was  at a Rajasthani city like entertainment place made here. Later, it was during my Jaipur trip I found it commonly in the thali meals.  A few months back, while shopping online, I found these ready made mangodis  and bought a packet of them to try at home.

    How to use Mangodi ?

    Mangodi can be used in stir fry, curries and pulaos. It is ideal to use in curries along with other vegetables. Here, mangodi is fried in oil to a golden colour. Later, it is cooked along with the potato pieces. They may be crushed and added. As the one I have are small in size, I just added them.

    Alu Mangodi Ki
    Alu Mangodu ki sabzi

    What goes in the Aloo Mangodi Sabzi ?

    • Potato : It is one of the the essentials in making the sabzi.
    • Mangodi : Mangodi is available in the super market. It is ideal to store a packet ot it as it is useful when we do not have any vegetables
    • Onion
    • Oil : Any neutral oil is ideal.
    • Ginger garlic paste : It can be made in a small quantity using the small jar.
    • Cumin 
    • Chilli powder: If the chilli powder is too spicy, be mindful while using it.
    • Coriander powder: You can use a good quality one from the market. Store it in a tight container.
    • Salt 

    Can I make mangodi at home?

    Yes, you can make it during the summer time. It is a regular affair in Rajasthan to make it during summer.  Moong dal is soaked overnight. It is then made into a paste with very little water. To the batter, salt is added and well beaten for sometime. It is then put as small droplets on a tray and dried in the sun for two or three days. It is then stored and used as required.

     

     

    Print Recipe

    Aloo Mangodi ki Sabji

    Aloo Mangodi ki sabzi is a popular side dish from Rajasthani cuisine.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Course: Breakfast, dinner, lunch
    Cuisine: Indian, rajasthani,
    Ingredients Method

    Ingredients
      

    • 4 potatoes
    • 2 onions
    • 1/2 cup mangodi
    • 2 tablespoon oil
    • 1/2 teaspoon cumin
    • 1/2 teaspoon ginger garlic paste
    • 1 teaspoon chilli powder
    • 1.5 teaspoon coriander powder
    • salt to taste

    Method
     

    1. Wash, peel the skin and cut the potato into cubes.
    2. Cut onions and keep them aside.
    3. Make a paste of ginger and garlic.
    4. Take oil in a pan, add mangodi and shallow fry them Once they are golden in colour, remove and put them aside.
    5. Now, add cumin, as it splutters put onion to it. Saute for a few seconds. Put the ginger garlic paste to it and continue to saute for sometime.
    6. Add potato pieces and fried mangodi pieces to it. Let cook for sometime. You may add salt at this stage.
    7. Once the potato pieces are cooked, add chillo powder and coriander powder to it.
    8. Finally, garnish with coriander leaves .
    9. Aloo Mangodi Sabji is ready to serve.

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    Aloo Mangodi ki Sabzi is a popular side dish from Rajasthani cuisine. It is a semi-dry preparation ideal to pair with chapathi.
    Aloo Mangodi ki Sabzi

     

    If you ever make this Aloo Mangodi ki Sabzi,  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 !

  • Menthe Matvadi Palya | Matodi Palya | Karnataka recipes

    Menthe Matvadi Palya | Matodi Palya | Karnataka recipes

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    Menthe Matvadi Palya / Matodi Palya  is a traditional side dish from Karnataka. Fenugreek leaves are cooked along with ground paste of bengal gram to make this delicious accompaniment. It is a no onion garlic recipe. It is vegan and makes a healthy side dish. A delicious side dish, one can eat it as a snack too. 

    It is one of the heirloom recipes, I wanted to post it since a long time and it is on my blog today.  Menthe Matodi Palya  is a dish you make it once in a way and enjoy, it needs good amount of oil to cook and ample time also. Thus, one needs to be liberal with the use of oil here.  It pairs well with steamed rice or one can serve it as a side dish along with rice and rasam. It may eaten by itself as a snack too. 

    I love using fenugreek leaves in my cooking as it gives a good flavour to many dishes. Moreover, it is rich in nutrients as Vitamin K, Vitamin C, Vitamin A, folate, Riboflavin and Pyridoxine. It also contains many antioxidants. It is low in calories. It helps to control diabetes and anaemia. It is good for the digestive system.

    menthe matvada palya

    About the event: 

    It’s time for Shhh Secretly Cooking Challenge post. The theme for the month of June was suggested by Seema Doraiswamy Sriram as ” Fear Not The Bitter”. Seema is a wonderful blogger who blogs at Mildly Indian. She  has many delicious recipes with a good twist in them. I love the simplicity of her cooking and bookmarked the black rice ladoo and guava chutney to make it soon.  Seema was my partner and she gave me coconut and  green chilly as the secret ingredients. But since I had not used coconut, I asked for a change and it was oil she gave me and I made this Matvadi Palya.  I had given oil and cumin as the secret ingredients to Seema  and she has made this delicious side dish Karela ka Bharta. 

    Karnataka recipes :

    The other karnataka recipes shared earlier on the blog are Huli Nuchu, Mixed Vegetable Kootu, Bisebelebath. Among the sweets, we cherish the traditional Ragi Halbai and Bellada Sheera.

    Let’s get to the recipe of Menthe Matvada Palya /Matodi Palya : 

    Ingredients:


    1 cup bengal gram  (Measurement used: 1 cup = 150ml) 
    2 cluster (bunch) fenugreek leaves
    5 green chilly
    water (little)
    3 tablespoon oil
    1/2 teaspoon mustard
    asafoetida
    1/4 teaspoon turmeric powder
    salt

    Method:


    1.Wash and soak bengal gram for two hours.
    2. Separate the fenugreek leaves. Chop them and put them in water. Clean it several times to remove the grime.
    3.Remove the bengal gram from water and grind it along with green chilly. Add little water while grinding.
    4. Heat oil in a pan, add mustard seeds. As it splutters, put asafoetida and turmeric powder to it. Now, put the fenugreek leaves. Let them cook for a minute. Once the methi leaves are cooked, add the ground mixture to it. Put salt and mix it. Let it cook on a low flame. Keep on stirring with a ladle, otherwise, the wet mixture forms a mass and  it will stick to the pan. All the efforts  turn to be a waste.  From the wet mixture, it cooks to a dry, delicious curry. It needs at least ten to fifteen minutes to cook perfectly. A perfectly cooked dish is dry and grainy. 

     

     

    Take a tip: 

    • Add very little  water to grind it to a coarse paste.
    • Coconut and ginger may be added while grinding. I have not added. 
    • A little cumin may be put in the seasoning.
    Print Recipe

    Menthe Matodi Palya

    Menthe Matodi Palya is a delicious side dish from Karnataka. It is a , healthy, vegan, no onion garlic, side dish.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Soaking time 30 minutes
    Total Time 1 hour 5 minutes
    Course: dinner, lunch
    Cuisine: karnataka, South Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup bengal gram
    • 2 cluster bunch fenugreek leaves
    • 5 green chilly
    • water little
    • 3 tablespoon oil
    • 1/2 teaspoon mustard
    • asafoetida
    • 1/4 teaspoon turmeric powder
    • salt

    Method
     

    1. 1.Wash and soak bengal gram for two hours.
    2. Separate the fenugreek leaves. Chop them and put them in water. Clean it several times to remove the grime.
    3. 3.Remove the bengal gram from water and grind it along with green chilly. Add little water while grinding.
    4. Heat oil in a pan, add mustard seeds. As it splutters, put asafoetida and turmeric powder to it. Now, put the fenugreek leaves. Let them cook for a minute. Once the methi leaves are cooked, add the ground mixture to it. Put salt and mix it. Let it cook on a low flame. Keep on stirring with a ladle, the wet mixture forms a mass and  it will stick to the pan. All the efforts will turn to be a waste.  From the wet mixture, it cooks to a dry, delicious curry. It needs at least ten to fifteen minutes to cook.

    Notes

    Add very little  water to grind it to a coarse paste.
    Coconut and ginger may be added while grinding. I have not added. 
    A little cumin may be put in the seasoning.

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    Menthe Matvada Palya is one of the heirloom recipes. It is a tasty side dish ideal to pair with rice and rasam.
    Menthe Matvada Palyaacc

     

    If you ever make this Menthe Matvadi  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 in your inbox. Happy Cooking !

  • Kafuli Recipe / how to make Kafuli | Uttarakhand cuisine

    Kafuli Recipe / how to make Kafuli | Uttarakhand cuisine

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

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

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

    Kafuli

    Kafuli recipe | Uttarakhand cuisine

    Ingredients:

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

    Method:

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

    Evergreendishesdev

    Kafuli / Uttarakhand cuisine

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

    Ingredients
      

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

    Method
     

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

     

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

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    Kafuli

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  • Groundnut chutney

    Groundnut chutney is a very tasty accompaniment that can be served with idli or dosa. It was during last winter that I first made it, and since then , it has become a routine.

    Usually, roasted groundnuts are grinded with  green chillies  and salt along with a little tamarind pulp. But, I have made a slight variation here. The consistency was dense, adding a little coconut was appropriate and a dash of ginger gave more taste to it..

    Ingredients:

    • Roasted groundnuts 1/2 cup
    • coconut 1tsp
    • green chilly 2
    • curry leaves a few
    • ginger 1/2 inch
    • tamarind pulp 1tsp
    • salt to taste
    • water very little
    • oil 1/2tsp

    groundnut chutney
    groundnut chutney

     

    Method :

    Take oil in a kadai, roast the green chillies. curry leaves and ginger. Grind all ingredients together with a little water. Serve with idli or dosa. Seasoning may be added.

     

  • Kattina Saaru / Special Rasam

    Kattina Saaru / Special Rasam

    Kattina Saaru is another kind of rasam. The name “Kattina Saaru” comes from Kannada language meaning filterate and “saaru ” is rasam. Here, the water that is used in cooking the tuvar dal, is used for the rasam  and the cooked dal, that is the residue,  is used to make a special kind of sweet, stuffed  pancakes (holige) or alternatively can be used to make dal fry.

    Ingredients :
    • Tur dal 250 grams
    • Tamarind lemon sized ball
    • Tomato 2
    • Rasam powder 3tsp
    • Jaggery  marble sized ball
    • salt to taste
    • ghee 2tsp
    • mustard  1/2 tsp
    • asafoetida 1/4tsp
    • turmeric powder 1/4 tsp
    • curry leaves a few
    • coriander leaves for garnishing

    rasam special
    rasam special

    Method :

    Pre requisites :

    • Cook dal with sufficient quantity in the pressure cooker. If water is less, add some more and allow to stand for sometime before using.
    • Soak tamarind for half an hour in water,
    • Chop tomato into small pieces,

    To make :

    Take a pan and add the ghee to it. Make seasoning by adding the mustard seeds, when they crackle, add the asafoetida and turmeric powder. To it , add the chopped tomato and salt along with sufficient quantity of water. Adding of water, will prevent the tomatoes from getting burnt. When cooked, add the tamarind pulp, rasam powder, chilly powder, jaggery along with a few curry leaves. Let boil for sometime. Now, add the dal water to it. If you find it less, add some more water to the cooked dal, let stand for awhile before pouring it. Allow to boil on a low flame. Kattina Saru or Special rasam is ready to serve.

    Note : This needs a slightly more of tamarind pulp and jaggery than the previous make.

    Hope you liked these two rasams of mine. Would love to have your feedback. If you ever make this recipe, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook.

     

    SUBSCRIBE  TO GET A BOOK OF HANDY HINTS FOR FREE !

     

     

  • Malai Kofta recipe | how to make malai kofta

    Malai Kofta recipe | how to make malai kofta

    Malai Kofta is a tasty and  popular North Indian side dish. Koftas are small balls made by deep or shallow frying. They are immersed in the gravy made with malai (fresh cream).

    The koftas and gravy are made of different kinds as using vegetables, paneer or potatoes.  Here is one kind which is immensely liked by all at home. 

    What is Malai Kofta ?

    Malai is the Hindi word and literally translates to cream. Kofta are dumplings made with potato or other veggies mixed with spices and bread crumbs. They may be deep or shallow fried. The gravy dunked with koftas makes a tasty accompaniment.

    Let’s get to the recipe of Malai Kofta:

    INGREDIENTS :

    FOR THE GRAVY :

    • onion 1
    • tomato 2
    • ginger 1inch
    • coriander seed1tsp
    • cumin 1tsp
    • green chilly 2
    • almonds 8
    • poppy seeds 1tsp
    •  turmeric powder 1/2 tsp
    • chilly powder 1 tsp
    • salt to taste
    • fresh cream 1/2 cup

    FOR THE KOFTAS:

    • potatoes boiled 4
    • red chilli powder 1tsp
    • coriander leaves 1/2 bowl
    • salt to taste
    • onion 1
    • maida 1tbsp

    malai kofta

    METHOD:

    1. Remove the skin of the tomato by making an incision and putting them in hot water.
    2. Cut onions .
    3. Put almonds in hot water in another bowl to remove the skin.
    4. Make a puree of tomato and onions.
    5. Grind ginger ,dhania, cumin,almonds and poppy seeds to a fine paste.Keep aside.

    To make the gravy :

    Take  oil in a kadai . Add the onion and tomato puree and fry till oil seperates. Add turmeric powder and chilli powder and stir again for sometime.  Now,add the ground paste and required quantity of water. Add salt. Whisk the cream well and mix into it. Let boil for sometime.

    TO MAKE THE KOFTAS :

    Koftas are usually deep fried. But here,I am shallow frying them. You can deep fry them, they are more tastier. But, keeping the health factor in mind, I have been shallow frying and it is equally good.

    Mix all the ingredients together. Make it small balls and flatten between palms. Heat a skillet and shallow fry.

     

    TO SERVE :

    Add koftas just before serving. Tastes good with nan,roti, kulcha or chapati.

    Evergreendishesdev

    Malai Kofta

    Malai Kofta is a popular north-indian side dish ideal to pair with roti and nan. It is tasty and loved by most people.
    Print Recipe
    Prep Time 15 minutes
    Cook Time 40 minutes
    Total Time 55 minutes
    Course: dinner ideas, lunch ideas, Main Course
    Cuisine: north indian
    Ingredients Method

    Ingredients
      

    FOR THE GRAVY :
    • onion 1
    • tomato 2
    • ginger 1inch
    • coriander seed1tsp
    • cumin 1tsp
    • green chilly 2
    • almonds 8
    • poppy seeds 1tsp
    • turmeric powder 1/2 tsp
    • chilly powder 1 tsp
    • salt to taste
    • fresh cream 1/2 cup
    FOR THE KOFTAS:
    • potatoes boiled 4
    • red chilli powder 1tsp
    • coriander leaves 1/2 bowl
    • salt to taste
    • onion 1
    • maida 1tbsp

    Method
     

    1. Remove the skin of the tomato by making an incision and putting them in hot water.
    2. Cut onions .
    3. Put almonds in hot water in another bowl to remove the skin.
    4. Make a puree of tomato and onions.
    5. Grind ginger ,dhania, cumin,almonds and poppy seeds to a fine paste.Keep aside.
    To make the gravy :
    1. Take  oil in a kadai . Add the onion and tomato puree and fry till oil seperates. Add turmeric powder and chilli powder and stir again for sometime.  Now,add the ground paste and required quantity of water. Add salt. Whisk the cream well and mix into it. Let boil for sometime.
    TO MAKE THE KOFTAS :
    1. Koftas are usually deep fried. But here,I am shallow frying them. You can deep fry them, they are more tastier. But, keeping the health factor in mind, I have been shallow frying and it is equally good.
    2. Mix all the ingredients together. Make it small balls and flatten between palms. Heat a skillet and shallow fry.
    TO SERVE :
    1. Add koftas just before serving. Tastes good with nan,roti, kulcha or chapati.

     

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    malai kofta
    malai kofta

    The other recipes of blog hop can be found here:

    Anu Nagaraja  Easy Bites Online

    Piyali Shekhar Mutha  My Tryst With Food And Travel

    Shubha  Shubhas Kitchen

    Vani  Marudhas Kitchen

    Ritu Ahuja  Scrumptious Indian Recipes

    This is a post which I had written four year back, now I am redoing it with better quality pictures and sending it to the blog hop Foodies_Redoing Old Post 2

    Subscribe to get an e-book for free !

    If you like this post, do leave a comment below. If you ever recreate this dish, take a picture and tag @evergreendishes on Facebook or @foodiejayashree on Instagram

    Subscribe to get all updates and a book of handyhints for free !

     

  • Rasam

    Rasam is popular accompaniment with rice in South India. Our food seems to be incomplete without rice and  rasam. Called by various names as Saaru or Bele Saaru, it is prepared by different methods from region to region. (more…)

  • Urad dal wada / uddina wade

    Urad dal wada / uddina wade

    (Disclosure : As an Amazon Associate, I will get a small commission for qualifying purchases without no addition cost to you.)

    urad dal wada | uddina wade | wada recipe | uddina vade| south indian recipes |

    Urad dal wada are tasty and loved by all. It is usually served along  with idli in restaurants. It is one of the essentials of South Indian breakfast. 

    Urad dal is soaked and then made into a thick batter, seasoned with spices and then deep fried in oil. Shaped like doughnuts, these have always been my favourite. With or without chutney, I love these fried dumplings. Today, a sneak and peek at this one.

    This is vegan and gluten free snack, ideal for breakfast along with idly or as an accompaniment with any meal. It is tasty and one cannot  resist having a couple of them. It is usually served with coconut chutney but one can dunk them in sambar or thick curd, it tastes awesome.

    This is an old post which I had written when I started my blog. Now, the post is redesigned with new picture and content, looking back there is a phenomenal change in the pictures and the way of writing. Well, that’s life, we try to get better each day isn’t it? And this post is part of the new group that I have joined Foodies_Redoing Old Posts started by Renu. The purpose is to give a new face to the old posts that we had written long back.

    urad dal wada

    INGREDIENTS :

    • 2 cup urad dal
    • 5 green chilly
    • coriander leaves
    • a few fresh coconut pieced
    • curry leaves
    • salt
    • water
    • oil for frying

    METHOD :

    • Soak urad dal in water for three hours.
    • Grind it to a fine batter with little water.
    • In another jar, grind green chilly and coriander and mix with it. Throw in a few roughly cut curry leaves, coconut pieces  and salt.
    • Heat oil in a pan , when done, beat and take some batter, make a hole with the thumb, and slowly release it into the oil. Initially, one needs a little practice to make urad dal wada, but once you know the trick, you can do it. 
    • In the beginning, one may not be able to make them and needs to be satisfied with the usual round balls.
    • Fry until brown on medium flame, remove and put them on a tissue paper. 
    • Serve with coconut chutney.

     

    About the Lifelong Iron Pan

    The pan is made from cast iron and is ideal for sauting,  deep frying or shallow frying. It is toxin free and teflon free. It is sturdy and is durable for a long time. The pan can be used on all kind of cook tops including induction stove.

    Pin it for later:

    urad dal wada
    urad dal wada

     

    urad dal wada
    Evergreendishesdev

    Urad Dal Wada

    Urad dal wada is a popular fried snack from South India. It is usually served for breakfast along with idli, chutney and sambar.
    Print Recipe Pin Recipe
    Course: Breakfast
    Cuisine: South Indian
    Ingredients Method Notes

    Ingredients
      

    • 2 cup urad dal
    • 5 green chilly
    • coriander leaves
    • a few fresh coconut pieces
    • curry leaves
    • salt
    • water
    • oil for frying

    Method
     

    1. Soak urad dal in water for three hours.
    2. Grind it to a fine batter with little water.
    3. In another jar, grind green chilly and coriander and mix with it. Throw in a few roughly cut curry leaves, coconut pieces  and salt.
    4. Heat oil in a pan , when done, beat and take some batter, make a hole with the thumb, and slowly release it into the oil. Initially, one needs a little practice to make urad dal wada, but once you know the trick, you can do it.
    5. In the beginning, one may not be able to make them and needs to be satisfied with the usual round balls.
    6. Fry until brown on medium flame, remove and put them on a tissue paper.
    7. Serve with coconut chutney.

    Notes

    Add a little quantity of water while grinding, we need a batter of thick consistency.

     

    If you have liked this post, do share it with your family and friends. If you ever recreate it, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see your creation.

    (Disclosure : As an Amazon Associate, I will get a small commission for qualifying purchases without no addition cost to you.)

     

     

  • Ajwain tambli recipe

    Ajwain tambli recipe

    Ajwain Tambli is tasty and healthy accompaniment from coastal cuisine. It tatses good with hot steamed rice.

    In the coastal region as rice is the staple food, many varieties of accompaniments are served with it. A wide range of tasty chutneys, tangy gojjus, healthy  tamblis of various kinds and not to mention their sambar and rasams which are made with fresh coconut are just too good. Ajwain tambli is not only tasty but also good for health. More information about the plant is  here.

    ajwain tambli
    ajwain tambli

    tambli

    Today’s recipe is a simple yet tasty dish known as  tambli. I have used the ajwain leaf here, which is good for health. It aids in digestion. Ajwain leaf plant is called as Doddapatre in Kannada.

     

    DSC02065

    INGREDIENTS;

    • ajwain leaf 10
    • fresh coconut 2tbsp
    • cumin 1tsp
    • green chilly 1
    • oil 1tsp
    • ghee 1tsp
    • mustard seeds
    • asafoetida
    • turmeric powder
    • fresh curds 1 cup

    METHOD :

    • In a small pan add a little quantity of ghee and roast the cumin seeds till golden in colour. Keep aside
    • In the same pan , roast the green chilly .
    • Wash and pat dry the ajwain leaves. Add ghee and the ajwain leaves. In a minute they will be done.
    • When cold grind all the  ingredients together with grated coconut.
    • Remove it in a bowl , add salt and curds to it.
    • Make seasoning and add to it.
    • Serve with hot rice.

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    ajwain tambli

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  • Crisp Bhendi

    It’s so good to be back to writing again. Been really missing all this.Crisp bhendi make ideal accompaniment with rice. They are liked by all and can be preserved for a few days. But take care, do fry them well lest they may not turn soggy.

    INGREDIENTS :

    • bhendi or okra 1kg
    • salt to taste
    • chilli powder 1tsp
    • oil for frying

    crisp bhendi

    METHOD:

    • Wash,pat dry  and cut bhendi into thin circles.
    • Heat oil in a frying pan. When done, put sufficient quantity in the oil and let it cook on medium flame until brown. Slowly, remove and put it on a tissue paper.
    • Later, transfer to a bowl and add salt and chilli powder to taste.
    • Repeat procedure for all the cut slices.
    • Store in an airtight container.

    Handy hints:

    • Bhendi should not be wet while cutting.
    • Pat dry well on an old towel.
    • Each time add salt and chilly separately and mix with a spoon. Do not wait to add in the end.
    • Chilly powder add according to the taste, the more, the spicier it is.

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