This green chutney is ideal as an accompaniment with snacks as samosas or cutlets. It can also be used with chapati, idli or dosa as a change from the regular one. Mint chutney in the refrigerator can be a quick fix solution in emergencies. Do give it a try.
Among the savoury snacks of south india, the most cherished is mirchi bajji, stuffed chilli pakodas which are deep fried in batter of gram flour. Nothing to beat that I beleive followed by onion pakodas. A plate of murmura with these fried snacks, was the most enjoyable pasttime for us during college days , nostalgic memories flooding with this here !
Beetroot stir fry is a simple, healthy and tasty side dish from South Indian cuisine. It pairs well with chapati or phulka.
Beetroot is a wonderful vegetable .The vibrant purple colour is very pleasing. I really love that colour. Dark coloured vegetables are all rich in nutrients and so is this one. It is rich in calcium, iron, Viamin A and C and packed with anti oxidants.
It is good for the heart and lowers the blood pressure. It is said to prevent some types of cancer. It helps in the functioning of the brain and thus helps in preventing dementia. It is rich in fibre and thus helps in keeping the body clean.
One can find many ways to include this vegetable.Many people drink juice of it. It can be used in vegetables, soups and varied snacks as cutlets and burgers. Today, I am presenting to you a simple vegetable which is healthy and can be quickly prepared.
This vegetable is liked by my children sans fresh coconut, but do feel free to include it for a better taste.
Beetroot Stir Fry
Beetroot Stir Fry
Ingredients:
1 beetroot
2 teaspoon oil
1/2 teaspoon mustard seed
1/4 teaspoon asafoetida
1/4 teaspoon turmeric powder
2 green chilly
salt
1/4cup fresh grated coconut
Method:
Cut the beetroot in half and pressure cook it along with rice or dal.
Peel the skin and cut into small cubes.
Make a seasoning by adding the mustard seeds, urad dal, bengal gram , asafoetida and turmeric powder. Add the green chilli and after a second , put the beetroot pieces and stir. Add salt and coconut and heat on a low flame for sometime.
Serve with chapati or phulka or as an accompaniment with rice.
Take a tip:
The purple crimson colour tends to cover our hands while cooking. Use lime juice to get rid of it.
Keep the beetroot in a separator or on a steel lid over the separator.
Evergreendishesdev
Beetroot Stir Fry
Beetroot Stir Fry is a simple yet tasty side dish. It pairs well with chapati as well as rice.
Cut the beetroot in half and pressure cook it along with rice or dal.
Peel the skin and cut into small cubes.
Make a seasoning by adding the mustard seeds, urad dal, bengal gram , asafoetida and turmeric powder. Add the green chilli and after a second , put the beetroot pieces and stir. Add salt and coconut and heat on a low flame for sometime.
Serve with chapati or phulka or as an accompaniment with rice.
Notes
The purple crimson colour tends to cover our hands while cooking. Use lime juice to get rid of it.
Keep the beetroot in a seperator or on a steel lid over the seperator.
About the event:
Sending this to our fortnightly event, Foodies_Redoing Old Post 37, where we work on an old post by editing the picture, text or both. Here, I have created new pictures.
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Beetroot Stirfry
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.
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Tomato pickle is tasty, easy to make and gets ready in ten minutes. It is ideal to serve with hot steamed rice. If refrigerated, it stays good for a couple of days.
I often make this and keep when tomatoes are available in plenty, it stays good for a couple of days when refrigerated. It makes a good accompaniment with hot steamed rice. It may be served with chapati also.
My cooking seems difficult without tomato, I regularly need it in dal or stir fry. Sometimes, I use in rice dishes too, not to mention of the soups and stews that we love. Let’s get to the recipe of this Instant Tomato Pickle.
INGREDIENTS :
tomato 1/4 kg
oil 3tsp
mustard seeds 1tbsp +1tsp
tamarind pulp 2tbsp
asafoetida 1/2 tsp
turmeric powder 1/4tsp
methi seeds 1/2 tbsp
chilli powder 2tsp
curry leaves a few
METHOD :
Wash and cut the tomatoes.
Dry roast one tablespoon of mustard seeds. Let them splutter. Keep aside and continue the same with methi seeds. Let cool, and grind to a powder.
Make seasoning and add tomatoes to it. Add salt, curry leaves and some water. Let cook.
Add tamarind pulp and chilli powder. Allow to boil for sometime. Adjust the consistency by adding water.
Add the ground powder and let boil for a minute.
Serve with rice or chapati.
Evergreendishesdev
Instant Tomato Pickle
Tomato Pickle is tasty, easy to make and ready in ten minutes. It is popular in South India.
Take oil in a pan, add mustard seeds, as it splutters, put asafoetida and turmeric powder. Add the tomato pieces to it. Put salt and some water. Let cook.
Dry roast the mustard seed and fenugreek seed. Once it cools, grind it to a powder.
Once the tomato is moderately cooked, put the tamarind pulp and chilly powder. Add some water. Let cook for sometime.
Now, add two teaspoon of the ground mixture. Let cook for a minute.
Switch off the stove.
Tomato pickle is ready to serve.
Video Recipe
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instant tomato pickle
About the Event :
Our old posts get lost in the large ocean of internet. Moreover, the earlier posts need a make over as our pictures are not all that good. Thus, a group is formed where every fortnight we redo one post either with text, picture or both. This post is part of Foodies Redoing Old Post 8. This post is part of that Foodies Redoing Old Post 8. I have added new pictures and text to it.
If you have liked this post, do leave a comment below. If you ever make it, do take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook, I will share it further.
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Dal Fry is a popular accompaniment in our daily menu. The recipe shared makes a good accompaniment with steamed rice as well as chapathi.. It is a no onion garlic dal fry recipe.
A new year and its a new post. Thank you one and all for the support in 2014. I want to share many more recipes here, will soon do it.
Dal fry is one of the essentials in Indian cooking. It makes a complete meal. Tur dal, commonly called as split pigeon pea is the main ingredient in dal. It is also known as arhar dal. It makes a good accompaniment with steamed rice as well as with chapathi. Today, I am sharing a simple dal recipe which is ideal for daily cooking. It is a no onion garlic recipe, ideal for the festive days too. It is vegan too.
Incase, you use ghee, it tastes good but it is not vegan.
How is the dal cooked ?
Proper cooking of the lentil is utmost important. Uncooked lentil does not taste good and may cause indigestion. To cook the dal, take a cup of split pigeon pea, rinse it in water and soak it in four cups of water for half an hour. Put it in the pressure cooker with a quarter teaspoon of turmeric powder. Cook it for three whistles. Allow the pressure to release by itself. Take the dal and mash it well with a ladle or a wired mesh The cooked dal is now ready for further use. You may add a little oil also while cooking.
Can we keep the cooked dal in the refrigerator?
Yes, you can keep it in the refrigerator for four days. Take the required quantity needed for cooking and put the remaining back.
Dal Fry
Today, I present to you dal fry cooked the restaurant style.This simple dish is an all time favourite of everyone. Serve it with plain white rice or chapati and you really relish it.
The ingredients that you need are :
1 cup tur dal or split pigeon cooked
1 tablespoon oil
1/2 teaspoon mustard
1/4 teaspoon asafoetida
1/4 teaspoon turmeric powder
1/2 teaspoon cumin
1 teaspoon grated ginger
4 green chilli cut into pieces
3 tomatoes finely cut
salt to taste
coriander leaves finely cut
1/2 lemon juice
Method :
Take oil in a pan. Add mustard seeds, as it crackles put cumin, asafoetida and turmeric powder. After a few seconds, put the ginger followed by the green chilli.
Now, add the tomatoes and put salt to it. Sprinkle a little water.
Once the tomatoes are tender, mix it thoroughly. Put the cooked dal to it and mix it well.
Adjust the consistency of the dal, it is neither thick or thin.
Allow it to cook for sometime.
Garnish with chopped coriander. Switch off. Add lime juice to it.
Take a tip:
To cook dal, check the post in the beginning.
Do not skip on ginger, it lends a good flavour.
About the event :
Sending this to Foodies _Redoing Old Post 94. It is a fortnightly event started by Renu of Cook With Renu. Since then we have come a long way.
Dal Fry was first published in 2015, edited on 11/2/23 . The post has been modified in all aspects, better pictures, text, video.
Check the video here :
Dal Fry Recipe
Dal Fry is a simple, tasty and easy to make recipe. It is a no onion garlic and ideal for the festive days.
Take oil in a pan. Add mustard seeds, as it crackles put cumin, asafoetida and turmeric powder. After a few seconds, put the ginger followed by the green chilli.
Now, add the tomatoes and put salt to it. Sprinkle a little water.
Once the tomatoes are tender, mix it thoroughly. Put the cooked dal to it and mix it well.
Adjust the consistency of the dal, it is neither thick or thin.
Allow it to cook for sometime.
Garnish with chopped coriander. Switch off. Add lime juice to it.
tasty dal fry
f you make Dal Fry recipe, 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. Until next time, happy cooking !
Ridge gourd chutney is a popular side dish in Karnataka. It pairs well with both steamed rice and chapathi.
Ridge gourd is often used to make vegetable after scraping the skin. It is called as herekayi in kannada and torai in hindi for your information.
The peel is often discarded. It can be used to make this chutney which is very tasty. Take care to wash the ridge gourd well. This dish can be used with rice as well as chapatis. Steaming hot rice with ghee and chutney is the usual beginning of a south indian food.
Ridge gourd Chutney
INGREDIENTS :
ridge gourd peel of 5 veggies
ridge gourd pieces 3 ( remaining two can be used in dal)
fresh coconut 1 bowl
urad dal 2 tbsp
green chilly 4
tamarind pulp 2 tsp
salt to taste
For tempering :
oil 2 tsp
mustard seeds 1/2 tsp
asafoetida 1/8 tsp
turmeric powder 1/8 tsp
METHOD :
Wash the ridge gourd, and scrape the skin. Keep it aside.
Cut a few chunks and keep in another bowl.
Dry roast the urad dal.
Take a little oil and roast the green chillies.
Now , put them aside and some more oil. Add asafoetida and the peel of ridge gourd , later add the chunks too.
When soft, remove from flame and let cool for sometime.
Grind all the ingredients together.
Make a tempering and serve the ridge gourd chutney.
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Green gram stir fry is a popular side dish from Karnataka. It is commonly known as Hesaru kalu palya. It makes a good accompaniment with chapathi or jowar roti.
Ask any South Indian, they will be happy to mention about green moong. It is one of the essentials in the kitchen. It is widely used to make an array of dishes as stir fry, curries and dosa. Sprouted green gram is mostly used in salads.
Green gram is widely used in South India to make as an accompaniment with jowar roti or chapati. It is mixed with a few spices and cooked well. It is often made as it is healthy and makes a good substitute for the regular veggies.
For unplanned cooking, you can cook them directly in the pressure cooker. But, it is good to soak green moong for half an hour at least. It eases the cooking process. Pressure cook it for two whistles. Allow the pressure to release it by itself. Do not cook for a longer time, it becomes smudgy.
Green moong can be soaked overnight and used in cooking. It can be cooked directly in a pan with some seasoning.
Sprouted green moong can also be used in cooking stir fry.
Moong Dal Bada is a crunchy snack made using green moong, ideal to serve as a snack.
Let’s get to the recipe of Green Moong Stir Fry
The ingredients that you need are :
1 cup green gram
1 onion
3 green chilli
ginger 1inch
handful of coriander leaves
1 tablespoon oil
1/4 cumin
1/4 teaspoon muustard
1/8 teaspoon asafoetida
1/8 teaspoon turmeric powder
salt to taste
Method :
Cook the green gram in a pressure cooker.
Grind coriander leaves, cumin, ginger and green chillies to a fine paste with a tablespoon of water.
Cut onions into small pieces.
Heat oil in a kadai, add the mustard seeds. When they crackle add asafoetida , turmeric powder and the onions. Saute till light pink. Add the paste and salt and mix well. Now ,add the cooked green gram to it and mix well. Simmer for five minutes.
Serve with chapati or jowar roti.It is ideal to soak for green moong for half an hour.
Take a tip:
The cooking time depends on the kind of gram you have used and the mode of cooking.
If soaked for a longer, you can cook them directly in a pan. Otherwise, you need to pressure cook them.
Adjust the level of spiciness as per your taste.
Evergreendishesdev
Green Moong Stir Fry
5 from 4 votes
Green Moong Stir Fry is a simple and tasty stir fry from North Karnataka. It makes a good accompaniment with jowar roti or chapathi.
Grind coriander leaves, cumin, ginger and green chillies to a fine paste with a tablespoon of water.
Cut onions into small pieces.
Heat oil in a kadai, add the mustard seeds. When they crackle add asafoetida , turmeric powder and the onions. Saute till light pink. Add the paste and salt and mix well. Now ,add the cooked green gram to it and mix well. Simmer for five minutes.
Serve with chapati or jowar roti.
Notes
It is ideal to soak for green moong for half an hour.
The cooking time depends on the kind of gram you have used and the mode of cooking. If soaked for a longer, you can cook them directly in a pan. Otherwise, you need to pressure cook them.
Adjust the level of spiciness as per your taste.
About the event :
This is an old post which I have updated with more information and better pictures. The recipe remains the same. Sending this to Foodies_Redoing Old Post 83, a fortnightly event. Here, we work on the old posts either by editing or by changing the pictures.
The post was first published on 13/07/2014. Edited on 21/7/2022
green gram stir fry
If you ever make Green Moong Stir Fry recipe, take a piicture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to share your creation. Subscribe to get an e-book and all updates in your inbox!
Okra with tomatoes/bhindi tamatar ki sabzi makes a good accompaniment with roti or chapati. It is tasty and easy to prepare.
Okra is called by different names. It is commonly known as bhendi or bhindi. Many are familiar to it as lady’s finger.
Okra is a popular vegetable which is used in various ways. It is used to make stir fry, dal, sambar, bhindi fry and even chutney. I love making stir fry with it and here is another one, Okra with tomatoes / bhindi tamatar ki sabzi.
Okra with tomatoes makes a good accompaniment with chapati or roti. It is ideal to pack in the lunch box too, kids will like this, just make sure you chose the best bhindi to make it.
Okra / bhindi should be soft and dark green in colour. The nip should break easily.
Let’s get to the recipe of Okra with Tomatoes/ Bhindi Tamatar ki Sabzi
The ingredients that you need are :
okra or ladies finger 1/2 kg
tomatoes 3
onions 2
oil 1tbsp
chilli powder 2 tsp
amchur powder 1/4 tsp
garam masala powder 1/2 tsp
salt to taste
cumin 1/2 tsp
okra with tomatoes / bhindi tamatar ki sabzi
Method :
Wash and pat dry the okra. Cut into one inch long pieces. Ensure that they are fully dry before you cut.
Cut tomato and onion into small pieces.
Tale a teaspoon of oil in a pan and shallow fry the okra on a low flame, the stickiness should vanish.
Once it is done, put them aside. Add oil, put cumin to it. As the cumin splutters, add onion and saute for sometime. Add tomatoes, let them cook well.
Then add amchur powder, garam masala powder, chilli powder and salt.
Mix well, add the okra pieces to it and simmer for five minutes.
Serve with chapati or roti.
Pin it for later:
This is an old post, which I have redone with better pictures and content. Sending this Foodies_Redoing Old Post 12 where we meet every fortnight with a new look to our old blog post.
If you have liked this post, do leave a comment below. It really motivates me to write more. If you ever make this recipe, take a picture and share it on Facebook by tagging @evergreendishes or on Instagram by tagging @foodiejayashree. I will be glad to see your creation and shall share it further.
Aloo Bonda is an all time favourite snack. Potato stuffed wadas are deep fried as a dumpling in chickpea batter. It makes a good snack to serve with tea.
It makes an excellent accompaniment for lunch or dinner or a good snack over a cup of coffee.
Aloo Bonda is a popular snack from Inndian cuisine. Every region has its own version of it. In South India, it is usually served as a snack. But, the usage is not limited. It is often served with breakfast menu or as an accompaniment with lunch during functions and ceremonies. As an evening snack, it tastes good with a cup of masala chai.
The making of Aloo Bonda is in four stages: 1) Boiling of potatoes 2) Preparing the stuffing 3) Making of batter 4) Deep frying
Boiling of potatoes : The potatoes should be properly boiled and cooled before using. You can either boil them in the pressure cooker or directly in a pan.
Preparing the stuffing: Here I have used onion, adding of onion is optional. You may avoid using it if you are preparing it on festive days. Garlic may be used while grinding, it is totally upto you. I have not used it.
Making the batter: The gram flour should be of a good quality. While mixing the batter, add water in small quantities. The batter should be neither too thick or thin. The batter should cover the potato balls well.
Deep frying: Put a few balls dipped in the batter at a time. Fry them on moderate flame, toss them in between. Once, they are golden in colour, remove them on a plate with tissue paper.
aloo bonda
Aloo Bonda Recipe / Potato bonda/ Batata Wada
Ingredients for the stuffing :
boiled potatoes 4
green chillies 5
onion finely cut 1
ginger 1/2 inch
finely cut coriander
salt
oil
seasoning
Mint leaves may be added,but some do not like the taste of it.
Ingredients for the batter:
gram flour 1 bowl
rice flour 2 tsp
salt
chilli powder
cumin 1/4 tsp
Method:
Mix the ingredients of the batter into a semi thick consistency.
Mash the potatoes in a bowl. Grind the coriander, chilli and ginger to a paste and keep aside.
Take oil in a kadai, make the seasoning and saute the onions, then add the paste and salt. Mix the mashed potatoes to it and keep aside. Let it cool.
Take oil in a kadai. Make small balls of the stuffing . Take a ball, dip into the batter and put it into the oil. Repeat for four to five balls. Deep fry till golden brown in colour.
Drain on a kitchen paper and serve it with tomato ketchup or green chutney.
Evergreendishesdev
Aloo Bonda / Potato Bonda
5 from 3 votes
Aloo Bonda is a popular snack from Indian cuisine. It is ideal to serve as a snack or accompaniment with any meal.
Mint leaves may be addedbut some do not like the taste of it.
Ingredients for the batter:
1bowlgram flour
2teaspoonrice flour
salt
chilli powder
1/4teaspoon cumin
Equipment
1 wide bowl
1 frying pan
1 slotted ladle
1 big plate
1 small plate
Method
Mix the ingredients of the batter into a semi thick consistency.
Mash the potatoes in a bowl. Grind the coriander, chilli and ginger to a paste and keep aside.
Take oil in a kadai, make the seasoning and saute the onions, then add the paste and salt. Mix the mashed potatoes to it and keep aside. Let it cool.
Take oil in a kadai. Make small balls of the stuffing . Take a ball, dip into the batter and put it into the oil. Repeat for four to five balls. Deep fry till golden brown in colour.
Drain on a kitchen paper and serve it with tomato ketchup or green chutney.
Notes
Ensure the filling is cooled before frying.
Garlic may be added while grinding.
You may avoid onion if you wish.
The consistency of the batter matters most. It should neither be too thin or thick.
Ajwain can be added to the batter instead of cumin.
About the event:
This is one of the first few posts which I wrote when I started in 2014. Now, I have changed the pictures and put more text in it. Sending this to Foodies Redoing Old Posts _69. I am joining after a break for sometime.
If you ever make this 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.
Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon. Happy Cooking !
Raw tomato chutney is one of the chutney variety that I often prepare at home. It is tasty and spicy. Now, that tomatoes are in season, I usually have it in my refrigerator. Give a try to this variety, you will not regret.
Raw Tomato Chutney
Raw Tomato Chutney :
Ingredients :
1/4 kg raw tomato
1 cup grated coconut
1 tbsp white sesame
4 green chillies
salt to taste
1 tsp oil
For the seasoning:
2 teaspoon oil
1/4 teaspoon mustard seeds
1/4 teaspoon asafoetida
a few curry leaves
Method:
Wash and cut the tomatoes.
Dry roast the sesame seeds
Take a little oil and roast the green chillies. Keep aside.
Now, add a little more oil and put the tomatoes into it. Add salt and allow to cook till tender.
Allow to cool.
Grind all ingredients together.
In a small pan, make the seasoning, put it over the chutney and serve with chapati or jowar roti.
Raw Tomato Chutney
Raw tomato chutney is a tasty accompaniment with any meal. It tastes good with chapati , jowar roti or even as an accompaniment with rice.
Wash and cut the tomatoes.Dry roast the sesame seedsTake a little oil and roast the green chillies. Keep aside.Now, add a little more oil and put the tomatoes into it. Add salt and allow to cook till tender.Allow to cool.Grind all ingredients together.Serve with chapati or jowar roti.
Dry roast the sesame.
Take a little oil and roast the green chillies. Keep it aside.
Now, add a little more oil and put the tomatoes to it. Add salt and allow to cook until tender.
Allow to cool.
Grind all ingredients to gether
Take oil in a pan, make the seasoning. Put it over the chutney and serve with roti or chapati.
