Evergreendishes

Tag: appetisers

  • Soya Chunks Manchurian Recipe

    Soya Chunks Manchurian Recipe

    soya manchurian | soya chunks manchurian recipe | dry soya manchuri | soya manchuri recipe

    Soya Chunks Manchurian is a tasty party appetiser from Indo–Chinese cuisine.

    Manchurian is loved by all and today, many varieties of the same are prepared. Soya Manchurian is made using soya nuggets. Today, I am sharing the recipe of the same.

    Soya Chunks Manchurian Recipe

    Ingredients :

    • 1 cup soya chunks
    • 2 tablespoon corn flour
    • 3 tablespoon maida
    • 1/2 teaspoon ginger garlic paste
    • salt to taste
    • water
    • oil for frying

    For the sauce :

    • 1 onion
    • 1 capsicum
    • 1/4 teaspoon ginger garlic paste
    • 1 tablespoonspoon soya sauce
    • 1 tablespoonspoon chilli sauce
    • 1 tablespoon vinegar
    • 1 teaspoon chilli powder

    Method :

    1. Put the soya chunks in boiling water for four minutes.
    2. Remove and put it aside.
    3. Coat them with cornflour, maida, ginger garlic paste, salt  and keep them aside, use a little water if needed.
    4. Heat oil in a pan, deep fry the coated soya chunks.
    5. To make the sauce, take oil in a pan. Add ginger garlic paste. Now, put onion and saute for sometime. Put the capsicum pieces and saute them.
    6. Now, add soya sauce, chilli sauce, tomato ketchup, vinegar and chilli  powder. A little salt may be needed, be careful as the sauces we added earlier contain salt in them
    7. Cook for a minute, add the deep fried soya chunks.
    8. Cook for a minute. Soya Manchurian is ready to serve.

    Take a tip :

    1. Spring onion can be used.
    2. This is the dry version of soya manchurian. To make gravy, you need to add some water and cook it with a little paste of corn starch before adding the fried soya chunks.
    Print Recipe
    soya manchurian
    Evergreendishesdev

    Soya Chunks Manchurian | Soya Manchurian Recipe

    5 from 7 votes
    Soya Manchurian is a tasty appetiser from Indo-Chinese cuisine.
    Print Recipe Pin Recipe
    Course: appetisers
    Cuisine: Indo-Chinese
    Ingredients Method Notes

    Ingredients
      

    • 1 cup soya chunks
    • 2 tablespoon corn flour
    • 3 tablespoon maida
    • 1/2 teaspoon ginger garlic paste
    • salt to taste
    • water
    • oil for frying
    • For the sauce :
    • 1 onion
    • 1 capsicum
    • 1/4 teaspoon ginger garlic paste
    • 1 tablespoon soya sauce
    • 1 tablespoon chilli sauce
    • 1 tablespoon vinegar
    • 1 teaspoon chilli powder

    Method
     

    1. Put the soya chunks in boiling water for fifteen minutes.
    2. Squeeze the water from the soya chunks and put them in a bowl.
    3. Coat them with cornflour, maida, ginger garlic paste, salt  and keep them aside, use a tablespoon of water if needed.
    4. Heat oil in a pan, deep fry the coated soya chunks.
    5. To make sauce :
    6. Take oil in a pan. Add ginger garlic paste. Now, put onion and saute for sometime. Put the capsicum pieces and saute them.
    7. Now, add soya sauce, chilli sauce, tomato ketchup, vinegar and chilli  powder. A little salt may be needed, be careful as the sauce contain salt in them
    8. Cook for a minute, add the deep fried soya chunks.
    9. Cook for a minute. Soya Manchurian is ready to serve.

    Notes

    Spring onion can be used.
    This is the dry version of soya manchurian. To make gravy, you need to add some water and cook it with a little paste of corn starch before adding the fried soya chunks. 

    About the event :

    It’s that time of the month when we create recipe Shhh Secretly Cooking Challenge theme. The theme was “Party Appetizers” and it was stated by Radha Rajagopalan. Radha has made a flavoursome chatpata falafel, I am sure we will relish it.

    My partner for the month of December was Mayuri Patel of mayuris-jikoni. I was given soya nuggets and ginger, I have made soya manchurian. I had given lemon and peanuts, she has made a delicious  Farali Beetroot Tikki. It is ideal to serve as an evening snack.

    If you  make  Soya Chunks Munchurian, 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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    soya manchurian
    soya manchurian
  • Veg Shami Kabab | Veg Shammi Kebab recipe

    Veg Shami Kabab | Veg Shammi Kebab recipe

    Jump to Recipe Print Recipe

    Shami Kabab is a kabab made using black chick peas along with other spices. It is mainly a meat based dish but today we find many vegetarian versions also. It is ideal to serve as an appetiser. It can also be used as a filling for burger. 

    What is shami kebab?

    Shami Kebab is a popular snack from Awadhi cuisine. It is made of minced meat. But, it can be made in vegetarian version using brown chick peas. and other spices. It is succulent and crispy. It is ideal to serve as an appetizer or an evening snack.

    Can they be shallow fried?

    Yes, they can be shallow fried, but I prefer to put them on a skillet with very little oil. 

    What are the binding ingredients used in Veg Shami Kabab? 

    The binding ingredients I have used is oats flour and potato. Grind oats and it is ready to use. You may use bread or roasted gram flour too. 

    Do you have any other kabab recipes?

    Yes, I have shared hara bhara kabab, Veg Seekh Kabab and Seekh Moong Kabab earlier. 

    Veg Shami Kababs: 

    Ingredients: 

    • 1/2 cup kala chana
    • 1/2 teaspoon turmeric powder
    • little salt
    • 1 potato
    • 2 teaspoon oil 
    • 2 onion 
    • 1green chilli
    • 1 inch ginger
    • 1 /2 teaspoon amchur powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon cumin powder
    • 1 tablespoon oats powder
    • coriander leaves
    • salt
    • 1 tablespoon oats flour
    • oil for roasting

    For the mint and coriander dip: 

    • 2 tablespoon coriander
    • a few mint leaves
    • 1green chilly,
    • 2 cloves garlic
    • salt
    • 1/2 cup hung curd 

     

    Method:

    1. Clean, wash and soak black chana for six to eight hours. 
    2. Discard the water, boil them in a pressure cooker for five whistles. 
    3. Boil the potato.
    4. Cut the onion finely.
    5. Grind green chilli and ginger. 
    6. Take oil in a pan, add onion and saute for sometime. It should be translucent, put the green chilli and ginger paste to it, continue to saute it for a minute. Keep it aside. 
    7. Drain the water from brown chick peas and mash it. I used the potato masher, alternatively you can grind them, 
    8. Mix the mashed chick pea and potato with the onion mixture. Add amchur powder, coriander powder, chilli powder and cumin powder. Put salt and oats flour. Mix all of them together. 
    9. Heat a skillet.
    10. Make them in the shape of a kebab and cook them on the skillet with a little oil. After a while, flip them and let cook the other side.
    11. Serve hot with dip. 

    To make the mint and coriander dip: 

    1. Wash the mint and coriander leaves.
    2. Grind them with green chilli and garlic.
    3. Put a little salt.
    4. Add the hung curd to it and mix it.
    5. Cover it and chill for sometime.
    6. Serve with kababs. 

    Take a tip:

    • A pinch of black salt in the dip enhances the taste.
    • Chick pea should be well cooked.
    • Potato can be boiled ahead and kept in the refrigerator. 
    • Here is a chaat masala which you can use in the preparation of this dish. You can put a little of it in the kebab and the dip too. 

     

    veg shami kebab
    veg shami kebab

    About the event: 

    Sending this to Shhh Secretly Cooking group challenge with the theme, ” Kabab Time”. The theme was suggested by Sujata Roy. She is a blogger who showcases many tasty dishes from Bengal. I liked her lauki kheer and would love to try it soon. Here, we are paired with a partner and exchange two secret ingredients. A dish is prepared and later, the members guess the ingredients. My pat=rtner was Aruna Saras Chandra. She has given me potato and ginger and I made these tasty kabas. I had given her green chilly and coriander, she has prepared Paneer Vegetable Kebabs. 

    shhh cooking secretly

    Veg Shami Kabab

    Veg Shami Kabab is a delicious snack or appetizer made with brown chick peas. This is a vegetarian version of popular meat based kabab.
    Print Recipe
    Prep Time 30 minutes
    Cook Time 30 minutes
    6 hours
    Total Time 7 hours
    Servings: 20 pieces
    Course: Appetizer, evening snacks
    Cuisine: north indian
    Ingredients Method Notes

    Ingredients
      

    • For the kababs:
    • 1/2 cup kala chana
    • 1/2 teaspoon turmeric powder
    • little salt
    • 1 potato
    • 2 onion
    • 1 green chilli
    • 1 inch ginger
    • 1 /2 teaspoon amchur powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon cumin powder
    • 1 tablespoon oats powder
    • coriander leaves
    • salt
    • 1 tablespoon oats flour
    • oil for roasting
    • For the mint and coriander dip:
    • 2 tablespoon coriander
    • a few mint leaves
    • 1 green chilly
    • 2 cloves garlic
    • salt
    • 1/2 cup hung curd

    Method
     

    1. Clean, wash and soak black chana for six to eight hours.
    2. Discard the water, boil them in a pressure cooker with a little turmeric powder and a pinch of salt for five whistles. Let the pressure release by itself.
    3. Boil the potato.
    4. Cut the onion finely.
    5. Grind green chilli and ginger.
    6. Take oil in a pan, add onion and saute for sometime. It should be translucent, put the green chilli and ginger paste to it, continue to saute it for a minute. Keep it aside.
    7. Drain the water from brown chick peas and mash it. I used the potato masher, alternatively you can grind them,
    8. Mix the mashed chick pea and potato with the onion mixture. Add amchur powder, coriander powder, chilli powder and cumin powder. Put salt and oats flour. Mix all of them together.
    9. Heat a skillet.
    10. Make them in the shape of a kebab and cook them on the skillet with a little oil. After a while, flip them and let cook the other side.
    11. Serve hot with dip. Repeat for the rest of the dough.
    12. To make the mint and coriander dip:
    13. Wash the mint and coriander leaves.
    14. Grind them with green chilli and garlic.
    15. Put a little salt.
    16. Add the hung curd to it and mix it.
    17. Cover it and chill for sometime.

    Notes

    • Add a pinch of black salt to the dip for better taste
    • The chick peas should be well cooked. 
    • Potato can be boiled ahead and kept in the refrigerator. 

    Pin it for later:

    Veg Shami Kabab is a delicious snack or appetizer made wiith brown chick peas. This is the vegetarian version of the popular shami kebab.
    Veg Shami Kabab

    If you ever make this vegetable spice mix 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!

  • Veg manchurian | dry veg manchurian recipe

    Veg manchurian | dry veg manchurian recipe

    Jump to Recipe Print Recipe

    Veg Manchurian is a popular Indo-Chinese snack. It is often served as an appetiser or an evening snack. It is delicious, bursting with many flavours of hot, sweet and spicy making it simply irresistible.  Vegetable balls are deep fried and cooked in a medley of sauces, it makes a good appetizer. This is the recipe of dry veg manchurian.

    Indo-Chinese cuisine is loved by many Indians. It is a cuisine which is made suitable to the Indian taste. Earlier I have shared hakka noodles  and veg fried rice  a favourite of my children. The other recipes shared are gobi manchurian, Alu 65, healthy carrot soup, vegetable manchow soup, 

    The popularity of gobi manchurian or veg manchurian is spread throughout the country. It is a street food which is served at many places. It overtook the popularity of bhel puri and sev puri among college students. 

    Veg Manchurian Recipe

    Ingredients:


    For the balls:

    • 1 onion
    • 2 carrot grated
    • 1/2 head cauliflower
    • 2 potato peeled and grated
    • 10 beans
    • 1/2 capsicum
    • 1/2 tsp pepper powder
    • salt
    • 1.5 tbsp cornflour
    • 1.5 tbsp maida

    For the manchurian sauce:

    • 1 tbsp tomato sauce
    • 1/2 tbsp soya sauce
    • 1.5 tbsp red chilli sauce
    • 1/2 tsp vinegar
    • 1 tbsp cornflour
    • 2 tbsp water
    • oil
    • 6 cloves garlic
    • 1 inch ginger
    • 1/2 capsicum
    • 1 onion
    •  

    Method :

    To make the balls :

    1. Cut the cauliflower florets and put them in water with a little salt and turmeric. After ten minutes, remove it, put  in a colander for sometime and grate it.
    2. Chop the onion finely.
    3. Grate the carrot.
    4. Peel the potato and grate it. Put it in water to avoid discolouration.
    5. Cut beans and capsicum into small bits.
    6. In a bowl, add all the vegetables, salt, pepper powder, cornflour, maida and mix them together to form a dough like substance. If the mixture is dry, use little water. 
    7. Heat oil in a pan, take a small quantity of the mixture and shape into a ball.
    8. Once the oil is hot, add a few balls and deep fry on medium heat until golden in colour. Keep tossing them in between with the slotted spoon.
    9. Remove them and repeat for the rest of the mixture. 

    To make the dry manchurian sauce :

    1. Grate ginger and cut garlic into small pieces. Cut onion into small pieces, keep it separately.
    2. Mix tomato sauce, soy sauce, red chilli sauce and vinegar in a bowl.
    3. Mix cornflour with a small quantity of water. 
    4. Take oil in a pan, add ginger and garlic to it. Saute for sometime, take care not to burn them.  Now, add onion to it, continue to saute. Once it is slight pink in colour, throw in the capsicum pieces to it. 
    5. Cook for two minutes, let it be a little crunchy. Put the sauce mixture to it. Add little salt as the sauces contain salt in them. Now, put the corn flour slurry to it and give a stir. After a minute, once it boils switch off the flame and put the fried balls to it. Mix it properly. Garnish with spring onion greens. 

    Take a tip:

    • Cabbage is usually used in veg manchurian. 
    • Spring onion is also used in this dish. It is garnished with spring onion leaves. 
    • You can use vegetables of your choice to make the balls. Cut them finely into small bits. 
    • You can add the sauces directly to the pan while cooking. 
    veg manchurian
    veg manchurian
    veg manchurian

    Veg Manchurian

    Veg Manchurian is a tasty snack dish from Indo-Chinese cuisine. It is usually served as a starter.
    Print Recipe Pin Recipe
    Ingredients Method Notes

    Ingredients
      

    • For the balls:
    • 1 onion
    • 2 carrot grated
    • 1/2 head cauliflower
    • 2 potato peeled and grated
    • 10 beans
    • 1/2 capsicum
    • 1/2 tsp pepper powder
    • salt
    • 1.5 tbsp cornflour
    • 1.5 tbsp maida
    • For the manchurian sauce:
    • 1 tbsp tomato sauce
    • 1/2 tbsp soya sauce
    • 1.5 tbsp red chilli sauce
    • 1/2 tsp vinegar
    • 1 tbsp cornflour
    • 2 tbsp water
    • oil
    • 6 cloves garlic
    • 1 inch ginger
    • 1/2 capsicum
    • 1 onion

    Method
     

    1. To make the balls :
    2. Cut the cauliflower florets and put them in water with a little salt and turmeric. After ten minutes, remove it, put  in a colander for sometime and grate it.
    3. Chop the onion finely.
    4. Grate the carrot.
    5. Peel the potato and grate it. Put it in water to avoid discolouration.
    6. Cut beans and capsicum into small bits.
    7. In a bowl, add all the vegetables, salt, pepper powder, cornflour, maida and mix them together to form a dough like substance. If the mixture is dry, use little water.
    8. Heat oil in a pan, take a small quantity of the mixture and shape into a ball.
    9. Once the oil is hot, add a few balls and deep fry on medium heat until golden in colour. Keep tossing them in between with the slotted spoon.
    10. Remove them and repeat for the rest of the mixture.
    11. To make the dry manchurian sauce :
    12. Grate ginger and cut garlic into small pieces. Cut onion into small pieces, keep it separately.
    13. Mix tomato sauce, soy sauce, red chilli sauce and vinegar in a bowl.
    14. Mix cornflour with a small quantity of water.
    15. Take oil in a pan, add ginger and garlic to it. Saute for sometime, take care not to burn them.  Now, add onion to it, continue to saute. Once it is slight pink in colour, throw in the capsicum pieces to it.
    16. Cook for two minutes, let it be a little crunchy. Put the sauce mixture to it. Add little salt as the sauces contain salt in them. Now, put the corn flour slurry to it and give a stir. After a minute, once it boils switch off the flame and put the fried balls to it. Mix it properly. Garnish with spring onion greens.

    Notes

    Cabbage is usually used in veg manchurian. 
    Spring onion is also used in this dish. It is garnished with spring onion leaves. 
    You can use vegetables of your choice to make the balls. Cut them finely into small bits. 
    You can add the sauces directly to the pan while cooking. 

    Pin it for later: 

    veg manchurian
    Veg Manchurian is a classic dish from Indo-Chinese cuisine. This is the dry version, ideal as a snack or appetizer.

    If you ever make this veg manchurian 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 in your inbox. Happy Cooking ! 

     

  • Baked Katori Chaat | Katori Chaat recipe

    Baked Katori Chaat | Katori Chaat recipe

    Jump to RecipePrint Recipe

    Baked Katori Chaat makes a quick snack to serve as appetiser or weekend menu  when everyone is at home. This is a guilt-free snack one can enjoy. 

    What is Chaat ?

    Chaat is a kind of savoury  snack from the Indian sub-cintinent. The word Chaat is derived from the Hindi word “Chatna” which refers to licking ones fingers  while eating. It is full of flavours, sweet, spicy, tangy and loved by most people.. Chaats are of many kind. Some of the popular ones are Bhel Puri, Sev Puri and Pani Puri. While I love making Ragda Patties, these are  usual ones that we enjoy frequently. Cornflakes Bjhel, Pomegranate Chaat, Dahi Puri, 

    What is Katori? 

    Katori is a small utensil regularly used at home. The chaat is served in a small canopy and hence the name.

    What goes into this chaat ? 

    The baked katori chaat recipe is an easy one to make. It is healthier than the fried version. Like all the  other chaat recipes, tamarind chutney and green chutney are essential in preparing it. . Sev is used for topping.  The filling can be made with potatoes and onion along with sprouted green gram or boiled chana. It is open-end where one can be creative enough to use as per their preferences. 

    baked katori chaat
    baked katori chaat

    Baked Katori Chaat Recipe

    Ingredients:

    For the canopy :


    2 cups maida
    a little salt
    1/2 teaspoon baking powder
    1/4 teaspoon cumin powder
    1/4 cup oil
    3/4  cup milk

    For the filling:

    1 onion
    2 boiled potato
    2 tbsp boiled kala chana
    green chutney
    sweet  chutney
    1 tomato
    sev for garnishing

    Method : 

     

    To make the katori : 

     

    1. In a wide bowl add maida, salt and baking powder. Mix it well. Put oil and mix it thoroughly. Now add  milk in small quantity and mix to a smooth dough. Keep it covered. 
    2. Grease the mould. I have used silicon moulds. Take a small ball of the dough, put it in the mould and press it along the sides. Repeat for the number of moulds that you have. Keep the remaining dough covered.
    3. Pre-heat the oven. Put the moulds to bake. I needed about ten minutes for a batch to bake  in my oven. 
    4. Once it is golden to the edges, demold and put the next back of canopy to bake. 
    5. You can make these ahead and keep. 

    To assemble the katori chaat. 

     

    1. Keep all the ingredients ready. Chop the onion nicely. Cut the tomato into small pieces, avoid using the seeds here. 
    2. Peel and mash the potato. Add a little salt to it. 
    3. Take a small quantity of green chutney and tamarind chutney, dilute them if needed.
    4. Arrange the canopies in a plate. The filling can be put in any order. Here is how I  do it: Put a little bit of potato mixture, followed by boiled chana and onion. Now put a little green chutney and sweet chutney. Put one or two pieces of tomato and top with sev. The quantity of chutney that you put into each canopy will depend on the size of the canopy and the spiciness that you need. 
    5. Serve immediately. 

     

    Take a tip: 

     

    • You can make it a no onion garlic recipe. Avoid using them.
    • You can use black or white chana for the filling. I used black chana. 
    • Sprouts may be used.
    • Using boiled potato in small quantity gives a good taste. 
    • A little bit of curd may be added for the topping. I have not put it here as my children preferred without it. 
    • Sweet chutney can be prepared  in two ways, one with the dates and the other without it. The above one is without dates. The dates chutney recipe is put along with bhel puri recipe. You can use either of them. 
    Baked Katori Chaat
    baked katori chaat

    Baked Katori Chaat

    Baked Katori Chaat is a delicious snack. It is a healthy twist as the katoris are baked here.
    Print Recipe Pin Recipe
    Course: evening snacks
    Cuisine: north indian
    Ingredients Method Notes

    Ingredients
      

    For the canopy :
    • 2 cups maida
    • a little salt
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon cumin powder
    • 1/4 cup oil
    • 3/4 cup milk
    For the filling:
    • 1 onion
    • 2 boiled potato
    • 2 tbsp boiled kala chana
    • green chutney
    • sweet chutney
    • 1 to mato
    • sev for garnishing

    Method
     

    To make the katori :
    1. In a wide bowl add maida, salt and baking powder. Mix it well. Put oil and mix it thoroughly. Now add milk in small quantity and mix to a smooth dough. Keep it covered.
    2. Grease the mould. I have used silicon moulds. Take a small ball of the dough, put it in the mould and press it along the sides. Repeat for the number of moulds that you have. Keep the remaining dough covered.
    3. Pre-heat the oven. Put the moulds to bake. I needed about ten minutes for a batch to bake in my oven.
    4. Once it is golden to the edges, demold and put the next back of canopy to bake.
    5. You can make these ahead and keep.
    To assemble the katori chaat.
    1. Keep all the ingredients ready. Chop the onion nicely. Cut the tomato into small pieces, avoid using the seeds here.
    2. Peel and mash the potato. Add a little salt to it.
    3. Take a small quantity of green chutney and tamarind chutney, dilute them if needed.
    4. Arrange the canopies in a plate. The filling can be put in any order. Here is how I do it: Put a little bit of potato mixture, followed by boiled chana and onion. Now put a little green chutney and sweet chutney. Put one or two pieces of tomato and top with sev. The quantity of chutney that you put into each canopy will depend on the size of the canopy and the spiciness that you need.
    5. Serve immediately.

    Notes

    You can make it a no onion garlic recipe. Avoid using them.
    You can use black or white chana for the filling. I used black chana.
    Sprouts may be used.
    Using boiled potato in small quantity gives a good taste.
    A little bit of curd may be added for the topping. I have not put it here as my children preferred without it.
    Sweet chutney can be prepared in two ways, one with the dates and the other without it. The above one is without dates.
    The dates chutney recipe is put along with bhel puri recipe. You can use either of them.

    If you ever recreate this recipe, take a picture and share it on Instagram by tagging @foodiejayashree or on Facebook by tagging @evergreendishes. I will be glad to see your creation. Have you  check out my e-books ?

    Subscribe to get an e-book of handy hints and all updates in your inbox. 

  • Tangy Imli ka Amlana / Rajasthani Cuisine

    Tangy Imli ka Amlana / Rajasthani Cuisine

    Imli ka Amlana is a refreshing, sweet and tangy drink from Rajasthani cuisine. It is used as an appetiser.

    I am in search of good refreshing drinks, something that soothes the mind and body or some new recipe with mango as it’s simmer.

    Imli ka amlana is a drink from Rajasthani cuisine that is usually served with the main course. It is a tangy, refreshing, digestive drink ideal for summer.

    Many of you must be familiar with Aam ka Panna, it is similar to that drink. Raw mangoes are used in aam ka panna, here tamarind pulp is used. But, this needs no cooking and can be made anytime as mangoes are seasonal.

    This month in the Recipe Swap Challenge, I had to prepare a dish from Priya Iyer’s blog the photowali.wordpress.com She has a good collection of recipes, some go back to the good old days of Tamilans. Do check her blog. After going through her blog, came down to three chosen ones and finally decided to make this Imli Ka Amlana. I am happy I tried this, shall make it again.

    A few summer treats from my blog are here. Punjabi lassi is not only refreshing but loved by all. The cucumber lassi is ideal for all age group.

    Let’s make Imli ka Amlana:

    Ingredients:

    • 1/2 cup tamarind pulp
    • 8 teaspoon jaggery
    • 1/2 teaspoon pepper powder
    • 1/2 teaspoon black salt
    • 1 teaspoon roasted cumin powder
    • 1/2 teaspoon cardamom powder
    • 2 cups water
    • mint leaves for garnishing

    Method:

    1. Soak tamarind for fifteen minutes and extract the pulp.
    2. Take all the powder and grind them to a fine powder.
    3. Add jaggery in tamarind pulp.
    4. Put the spice mix, add water, mix, chill it in refigerator.
    5. Garnish with mint leaf and serve

    Take a tip:

    • Sugar is usually added, but I have added jaggery. Brown sugar can also be used.
    • If you have ready tamarind powder, you can use it.
    • The jaggery that I used is of good quality, hence I did not strain it.
    Evergreendishesdev

    Imli ka Aamlana

    Imli ka Aamlana is a tasty, refreshing and digestive drink from Rajasthani cuisine. It is usually served with the Rajasthani platter.
    Print Recipe
    Prep Time 10 minutes
    Soaking time 15 minutes
    Total Time 25 minutes
    Servings: 4 people
    Course: health drinks, summer drinks
    Cuisine: Indian, rajasthani,
    Ingredients Method

    Ingredients
      

    • 1/2 cup tamarind pulp
    • 8 teaspoon jaggery
    • 1/2 teaspoon pepper powder
    • 1/2 teaspoon cardamom powder
    • 1 teaspoon roasted cumin powder
    • 1/2 teaspoon black salt
    • 2 cup water
    • 4 mint leaves (optional)

    Method
     

    1. Soak a small lemon sized ball of tamarind in water for fifteen minutes.
    2. Mix all the spices together, make a fine powder of it.
    3. Extract the pulp.
    4. Add tamarind and spice mix to it. Give a stir.
    5. Add water. Garnish with torn mint leaves.

    Pin it for later:

    imli ka amlana

    Do give a try to this refreshing drink, it’s tangy and tasty. If you ever make it, do take a picture and tag @evergreendishes on Facebook or tag @foodiejayashree on Instagram

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  • Salted Cashew nut in microwave/ Masala Kaju

    Salted Cashew nut in microwave/ Masala Kaju

    Salted cashew nuts / Masala Kaju as we Indians commonly name it, make a great appetiser. It is ideal to binge during mid-day or serve as a snack to guests with tea. These are made in microwave and are ready in fifteen minutes.

    Microwave oven is ideal to toss the nuts, they are evenly made, lesser  time is  needed,  little oil is used.  Most of all I find it a good experience in using it. 

    Recently, I tried making stuffed tomato and it came out good. Other microwave recipes that I have on blog is Stuffed Capsicum 

    Let’s get making Salted Cashew nuts in Microwave / Masala Kaju

    Ingredients:

    •  1 cup cashew nut                      (Measurement : 1 cup = 250 ml)
    • 1 teaspoon ghee
    • 1/2 teaspoon chilli powder
    • 1/4 teaspoon chaat masala
    • salt to taste

    Method:

    • Take a microwave safe bowl, a flat bowl is preferred as it helps in even heating. Put the cashew nuts in it and microwave on medium power for 5 minutes. Check and if it needs to be roasted, reduce the temperature and keep again for 3 minutes. Initially, I kept at 600 power and then at 300 power. 
    • Once, they are golden in colour, remove in a plate, add ghee and put the roasted cashew, microwave for 30 seconds, add salt, chilli powder and chaat masala, mix and again microwave for 30 seconds. Salted Cashew nuts aka Masala Kaju is ready to serve ! 

    Different options :

    • use only salt
    • use salt and pepper
    • use salt, cumin powder, chilly powder and chaat masala 

    To make Salted Cashew nuts / Masala Kaju in Pan:

    Ingredients:

    • 1 cup cashew nuts
    • 3 tablespoon ghee
    • 1 teaspoon chilly powder
    • 1/2 teaspoon chaat masala
    • a few curry leaves
    • a pinch of asafoetida
    • salt to taste

    Method: 

    • Take ghee in a pan, fry the curry leaves until crisp and put them aside.
    • In the same ghee, roast the cashew nuts until golden in colour. Put them in a plate.
    • In a bowl, mix the roasted cashew along with curry leaves and all spice powders.

    Isn’t this an easy one? If you ever try this recipe, take a picture and tag me @foodiejayashree on Instagram 

    I love using Catch spice powders, they come in handy sprinklers and are good in taste.

     

    salted cashew nut / masala kaju
    Evergreendishesdev

    Salted Cashew Nut in Microwave / Masala Kaju

    Salted cashew nut make a good snack to binge in the evenings. They are roasted in the microwave and can be made quickly.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Servings: 4 people
    Course: Appetizer, dry snack
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup cashew nut
    • 1 teaspoon ghee (clarified butter)
    • 1/2 teaspoon chilly powder
    • 1/4 teaspoon chaat masala
    • salt to taste

    Method
     

    1. Take a flat microwave safe bowl, put the cashew nuts in it. Spread them evenly and microwave on medium power for five minutes. Check, toss, reduce the temperature and microwave for three more minutes. I put them at 600 power for five minutes, checking every minute and again put at 300 power for 3 minutes. 
    2. Once they are golden in colour, remove in a plate, add ghee, put the cashew nuts and switch on the power for 30 seconds. Sprinkle salt, chilly powder and chaat masala, mix and heat it for 30 seconds again.

    Notes

    • Use microwave safe glass bowls for cooking.
    • Time may vary for each model, check when they are done, you get a good aroma and they are golden in colour.

    I am sending this post to Nuts theme at Healthy Wellthy Cuisine #NuttyNutatHW. Other recipes by co-bloggers Shahi Mewa Korma Nutty Frutti Cookies Dates Truffles with Oats Pavlova Parfait with Nuts Zarda Pulao Monaco Mango Bites Badam Puri Fruit and Nuts Granola ,Shahi Mewa Korma, 

    Pin Salted Cashewnut for later: 

    Salty Cashew nuts
    Salty Cashew nuts

     

    If you have liked this post, do leave a comment below. 

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  • Seekh Moong Kabab

    Kabab or kebab have been very popular these days. Though originated in Middle eastern Asia, they have now become popular world wide. It is usually pieces of meat or vegetables  binded together on  a skewer and grilled or roasted. But today, I find that they can be put on a skewer or made into flat round balls and  served.These make excellent starters and today I find them to be a guilt free food for us. Here is one healthy, Seekh Moong Kebab for you.

    When the theme of our blog hop was decided as “biryani and kebab” I really tried, searched and made my own versions by making a few changes. But, on the final day, I did post only one recipe and that was of Brown rice Biryani.

    Seekh moong kabab is healthy and tasty, something different from the usual routine. I have served it with tzatziki dip. You can also use mint chutney.

    Ingredients :

    • Split moong 1 cup
    • potatoes boiled 2
    • boiled peas 1cup
    • onion finely chopped 1
    • bread crumbs 1bowl
    • chilli powder 1 1/2 tsp
    • amchur powder 1/2 tsp
    • chat masala 1/2 tsp
    • salt
    • corn flour with water
    • oil

    seekh moong kebabs
    seekh moong kebabs

    Method :

    Boil the moong with one cup of water. Let all the water evaporate. You can mash it with the back of the ladle. Let it cool. Add the potatoes, onion , peas and all the other spice powders to it.

    Make balls of it, flatten it between palms and keep aside.

    Mix cornflour and water to a paste.

    Heat a skillet. I prefer using  Nirlep appliances, they last for a long time. You can check them.Take a patty dip it in the paste and put it on the skillet. Put some oil on it.  Allow to cook on both sides until golden brown in colour.

    Seekh moong  kabab is ready to serve.

    I love Nirlep appliances. They are one of the renowed manufacturers of non stick cookwares. They are of good quality and last for many years.

    seekh moong kebabs
    seekh moong kebabs

    A few other kabab recipes from the blog:

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  • Gobi Manchurian Dry Recipe | Indo-Chinese Cuisine

    Gobi Manchurian Dry Recipe | Indo-Chinese Cuisine

    Gobi manchurian is a popular Indo-Chinese appetizer. Cauliflower pieces are deep fried and sauted in a mixture of sauces to give a flavoursome dish.

    Chinese dishes have gained immense popularity in our country. They are an amalgamation of Chinese flavours to suit the Indian taste buds, now popularly termed as Indo- Chinese. Many dishes are prepared in this cuisine, but, one snack that always stands out is Gobi Manchurian. It is the hot  favourite of college students, street food, that is found at all joints.

    It is usually served as an appetiser or starter , but can be paired with fried rice or schezwan rice. Different kinds of manchurian are prepared such as baby corn manchurian and mixed vegetable manchurian. But, it is the one made of cauliflower that has gained immense popularity. “Gobi” is the Hindi name for cauliflower. Cauliflower has a pungent odour, but when made into fritters, and drizzled in sauces, it gives a distinctive taste that no other veggie can impart.

    My other Indo- Chinese dishes   Fried Rice, Hakka noodles, alu65, sweet corn vegetable soup

    gobi manchurian

    Ingredients:

    • 1/2 kg cauliflower, broken into florets
    • 1 onion cut into small pieces
    • 1 capsicum, finely cut
    • 1 tablespoon soya sauce
    • 2 teaspoon red chilli sauce
    • 1 teaspoon chilli powder
    • 1/2 teaspoon pepper powder
     For the paste:
    • 8 cloves garlic
    • 2 inch ginger
    • 1 green chilly
    For the batter: Measurement used:1cup=150 ml
    • 1 cup all purpose flour
    • 1/2 cup corn flour
    • 1/2 teaspoon chilly powder
    • 1/4 teaspoon pepper powder
    • salt to taste
    • water
    Other ingredients:
    • oil for frying
    • 2 teaspoon oil
    • spring onions for garnishing

    Method:

    1. Put the cauliflower pieces in hot water for five minutes, put them in a colander and allow to dry for sometime.
    2. Make a paste of the ingredients mentioned.
    3. Make a batter of the ingredients mentioned. The consistency should neither be too thick nor thin.
    4. Heat oil in a pan. Put the florets in the batter. When the oil is heated, slowly, take a floret and put it into the oil. Repeat for a few more. Deep fry by turning with a ladle. Initially, put the flame low, then increase it and again reduce it, once they are done. This way, you are going to get perfect fritters.
    5. Repeat it for all the florets.
    6. Take oil in a pan, add the paste, saute it for a few seconds. Now, add the onions and cook it for two minutes. Put the capsicum and cook for another minute.
    7. Now, add the soya sauce, red chilli sauce, apple cider vinegar and the red chilly paste. Put salt and some water. Allow to cook for sometime.
    8. Let it cool. Put the  fried fritters into it and mix well.

    Take a tip:

    Chilly is actually cut into small pieces and put in restaurants, but I have grinded it.

     

    Evergreendishesdev

    Gobi manchurian, recipe in steps

    5 from 7 votes
    Gobi manchurian is a popular Indo-Chinese dish. Fritters are made using cauliflower and tossed in  mixture of different sauces. It makes a perfect appetizer.
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 40 minutes
    Total Time 1 hour
    Servings: 4 people
    Course: Side Dish, Snack
    Cuisine: Chinese, Indo-Chinese
    Ingredients Method

    Ingredients
      

    • 1/2 kilogram cauliflower broken into florets
    • 1 onion
    • 1 capsicum
    • 1 tablespoon soya sauce
    • 2 teaspoon red chilly sauce
    • 1/2 teaspoon apple cider vinegar
    • salt to taste
    • 1 teaspoon red chilly powder
    • 1/2 teaspoon pepper powder
    For the paste
    • 8 cloves garlic
    • 2 inch ginger
    • 1 green chilly
    For the batter
    • 1 cup all purpose flour
    • 1/2 cup corn flour
    • 1/2 teaspoon pepper powder
    • 1 teaspoon chilly powder
    • salt to taste
    • water as needs
    Other ingredients
    • oil for frying
    • 2 teaspoon oil for seasoning

    Method
     

    1. Break the florets into small pieces. The size of the floret determines a slightly bigger size of manchurian.
    2. Put them in hot water for five minutes. Then, put it in a colander.Let dry.
    3. Make a batter with ingredients mentioned under “For the batter”. The consistency of the batter should neither be too thick or thin.
    4. Deep fry the fritters, by putting a few at a time. 
    5. Make paste of the ingredients mentioned under ‘For the paste”.
    6. Take oil in another pan. Add the paste and saute for sometime. Then, add the onions and shallow fry for two minutes.
    7. Now, add the capsicum and let cook for two minutes. Put salt in it.
    8. Add soya sauce, red chilly sauce, apple cider vinegar. Mix a little water in red chilly powder and put it.
    9. Let cook for some time. Allow to cool.
    10. Put the fried fritters in it. Add pepper powder and mix it.
    11. Gobi manchurian is ready to serve. You can garnish it with spring onions.

    Pin it for later: gobi manchurian

     

    If you have liked this post, do share it with your family and friends. It’s summer and the best time to make this one, do give a try and share your picture with me by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook

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    (Post updated on 25/2/2024 with better pictures !)

  • Veg cheese croquettes

    Veg Cheese Croquettes are crisp on the outside and soft gooey red colour inside. They make an ideal snack for evenings or as an appetiser for party or get together. I have chosen this  recipe as a starter for North Indian Thali of our Blogversary special.  (more…)

  • Veg Seekh Kabab

    Veg Seekh Kabab

    The affair with kababs continues.The pleasant weather of September, it was raining here then, (late rains) and these kababs made a wonderful treat. When I saw this Veg Seekh Kabab on my dear friend Piyali Sekhar Mutha’sblog, I could not desist. The recipe can be read here.They looked delicious and I knew it would be liked by my children. Last week. I had made these and they were really good. Now, sharing it here with you all.

    My other kabab recipes are :

    moong seekh kabab,

    hara bhara kabab

    Ingredients :

    yielded 15 kababs

    • Beans cut finely 15
    • Carrot cut finely 1
    • Capsicum green 1
    • Potato boiled 3
    • Sweet corn kernels 1 cup
    • Onion 2
    • Cottage cheese 6cubes
    • Bread crumbs of 4 slices
    • Hung curd 2tbsp
    • Coriander finely chopped ½ cup
    • Mint leaves finely cut ½ cup
    • Gram flour 1tbsp
    • Amchur powder 1tsp
    • Ginger ,garlic chilli paste 2tsp
    • Chilli powder 1tsp•
    • Oil for shallow frying
    • Corn flour 1tbsp

    • dry fruit mix
    • garam masala powder 1tsp
    • salt to taste

     

    veg seekh kabab
    veg seekh kabab

    1. Sauté the beans,carrot and capsicum in a non stick pan and cook till tender on a low flame.
    2. If using fresh corns , add them too. I used frozen corn, added them a little later.
    3. Remove from fire.
    4. Now add all ingredients to it.Mash the potatoes and put it.
    5. Mix all the ingredients thoroughly with hand. . Knead them together to a dough.
    6. Shape them into long strips .
    7. Heat a skillet.

     

    veg kabab mixture
    veg kabab mixture

    1. In another bowl, mix cornflour with a little water to a smooth paste.
    2. Dip the kebab into this and put it on the skillet.
    3. Alternatively, you can put them on a skewer and grill them . Serve them with mint chutney or tzatziki dip.

    veg seekh kabab
    veg seekh kabab

     

    To make Tzatziki dip:

    Ingredients :

    • cucumber deseeded 1 (big variety)
    • hung curd 2cup
    • mint leaves 2tbsp
    • salt to taste
    • black peppercorns 6
    • garlic 1clove

    To make : Blend all ingredients together to form a thick pulp. Serve with any snack of your choice.

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