Oats Dhokla is a healthy twist to the usual one. Powdered oats, semolina and yoghurt are used to make this snack. This is an instant version, needs no soaking or fermentation. It can be prepared within an hour.
Butter Cookies are classic, tasty and melt in the mouth. They are ideal to binge as snacks after school or during mid- day hunger pangs.
Baking is therapeutic, the aroma fill my home and rejuvenates my senses, but alas ! I am a novice baker. Somehow, I never make many attempts, I would rather make dosa or kebab.
Butter cookies are one of the simplest cookies that we can bake, they are tasty and melt in the mouth. I have been making these since many years and these are evergreen, simple yet never out of fashion.
Ingredients:225 grams butter75 grams castor sugar250 grams all purpose flourpinch of saltMethod:Sieve the flour along with salt. Keep it aside.Beat the butter for one minute. It should be soft and at room temperature.Add sugar to the butter, beat it again.Now, add the flour and mix it to a crumbly mixture. Slowly, knead it to a dough.Take a ball of the dough and flatten it lightly between palms.Repeat for the rest of the dough.Preheat the oven, bake at 180 degree celsius for 10 minutes.Once they are done allow to cool, store in air tight containers.Take a tip:Butter should be at room temperature.It is ideal to sieve the castor sugar.You can make a mark on the cookie with the back of fork, I forgot to do.
Sieve the flour along with the salt. Keep it aside.
Beat the butter for one minute.
Add sugar to the butter, beat it.
Now, add the flour and mix it to a crumbly mixture. Slowly, knead to a dough.
Take a ball of the dough and flatten it between the palm.
Repeat for the rest of the dough.
Pre-heat the oven, bake at 180 degree celsius for 10 minutes.
Once they are done, allow to cool. Store in air tight container.
Notes
Butter should be soft and at room temperature.
It is ideal to sieve the castor sugar too.
You can make marking on the cookie with the back of a fork.
I am sending this to the #BM 98 for the theme Kids Event – Snacks/Bites co-hosted by Rafeeda. This is the second of three posts, the first one was Vegetables and Vermicelli Cutlets
Vegetable and Vermicelli cutlets is tasty, different and a filling snack for the evening. It has the goodness of vegetables and vermicelli, a fusion dish.
A few days back I made these cutlets and they were yumm. The neighbours son loved these and asked his mom to make them. Vermicelli is one of the essentials in a South Indian kitchen. All kinds of dishes are made using it from upma to idli and cutlets. (more…)
The festive cooking is sans onion and garlic. Usually masala bhat or lemon rice is made, but one can try this version of pulao, it’s easy to prepare and ideal for any celebrations that you have. It is a corn and peas pulao made without onion and garlic, it tastes awesome, a cucumber in yoghurt salad or some curry goes well with it.
corn and peas pulao
corn and peas pulao
Ingredients:
1 cup basmati rice
1/4 cup sweet corn kernels
1/4 cup green pea
1 tablespoon oil + 1 tablespoon ghee
3 cloves
3 cardamom
1/2 inch cinnamon
1/8 teaspoon shajeera
salt to taste
water for cooking
To be ground to a paste:
1/2 cup coriander leaves
1/4 cup mint leaves
2 green chilli
1 inch ginger
Method:
Wash the rice and soak in water.
If you are using frozen corn and peas, you need to thaw them and put them in water.
Grind the ingredients under ” to be ground to a paste”
Take oil and ghee mixture in a pressure pan. I prefer cooking this way, it tastes good and I am happy, I am not eating much ghee! Add the spices to it, cardamom, clove, shahjeera and cinnamon, after a few seconds, put the green peas and then the corn. Let cook for some time.
Put the paste into it, saute for a few seconds.
Add the soaked rice into it. Saute it.
Put water and salt, give a stir.
Close the lid with the whistle. Turn off after one whistle.
Once the pressure is released, remove the lid and gently mix it with a spatula. Serve with gravy or curd based salad.
Wash the rice and soak in water.If you are using frozen corn and peas, you need to thaw them and put them in water.
Grind the ingredients under ” to be ground to a paste”
Take oil and ghee mixture in a pressure pan. I prefer cooking this way, it tastes good and I am happy, I am not eating much ghee! Add the spices to it, cardamom, clove, shahjeera and cinnamon, after a few seconds, put the green peas and then the corn.
Let cook for some time.
Put the paste into it, saute for a few seconds.Add the soaked rice into it. Saute it. Put water and salt, give a stir.
Close the lid with the whistle. Turn off after one whistle. Once the pressure is released, remove the lid and gently mix it with a spatula. Serve with gravy or curd based salad.
I am sending this post to #BM98 with the theme ” Festivals and Special Ocassions”
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corn and peas pulao
If you ever make any of these recipes, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further. Check out my e-books on Amazon. Do not miss any post. Subscribe to get all updates and an e-book for free !
Til Poli / Ellu Holige / Sesame Jaggery Flatbread is a traditional and popular sweet from North Karnataka. It is tasty, can be eaten by itself and stays good for a couple of days.
The festival season calls for different sweet preparation. Various kind of stuffed sweet flatbread are made in South India and these make the festivities more enjoyable.
White sesame seed and dry coconut are roasted and then pounded along with jaggery, it is stuffed to make a sweet, makes a tasty sweet that can be eaten by itself. Sesame is called as Ellu in Kannada and Til in Hindi and Marathi. Poli is the word used for stuffed flatbread in Marathi.
Til Poli is ideal to prepare during any celebrations. It can be stored for a couple of days and it can be eaten by itself.
Til Poli / Ellu Holige / Sesame and Jaggery Flatbread
Ingredients:
For the dough:
1 cup chiroti rawa
1/4 cup maida
1 tablespoon oil + 2 teaspoon
salt a pinch
turmeric powder a pinch
water
For the stuffing:
1 cup white sesame
1/2 cup jaggery
1/4 cup desiccated coconut
2 cardamom
Method:
Take the semolina and maida in a bowl. Add salt and turmeric powder, give a mix. Put oil and rub it well with the dough. Use little water and knead to a dough, smear some oil, cover it with a thin cloth and keep it aside for 15 minutes.
Dry roast the sesame seed until it is golden brown and gives a nice aroma. Lightly roast the desiccated coconut, once they cool down, grind with jaggery and cardamom, this is the filling.
Take the dough, knead it again.
Take a ball of the dough, roll it lightly. Take a ball of the filling and put it in centre and seal it well.
Dust a light flour and gently roll it.
Heat a skillet, put it on the skillet. After a few seconds, turn it with the ladle and smear some oil on it.
Roast on both the sides on a medium flame, golden spots should be visible.
Put it aside and repeat for the rest of the dough.
Til Poli / Ellu Holige is ready to serve
Evergreendishesdev
Til Poli / Ellu Holige / Sesame Jaggery Flatbread
5 from 3 votes
Til Poli / Ellu Holige is a sweet flatbread from Karnataka. It is tasty and ideal to prepare for any festivities.
Take the semolina and maida in a bowl. Add salt and turmeric powder, give a mix. Put oil and rub it well with the dough. Use little water and knead to a dough, smear some oil, cover it with a thin cloth and keep it aside for 15 minutes.
To make the filling:
Dry roast the sesame seed until it is golden brown and gives a nice aroma. Lightly roast the desiccated coconut, once they cool down, grind with jaggery and cardamom.
To make the stuffed flat bread
Take the dough, knead it again. Take a ball of the dough, roll it lightly. Take a ball of the filling and put it in centre and seal it well.Dust a light flour and gently roll it.Heat a skillet, put it on the skillet. After a few seconds, turn it with the ladle and smear some oil on it. Roast on both the sides on a medium flame, golden spots should be visible.Put it aside and repeat for the rest of the dough.
Notes
Increase the quantity to make more polis.
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Sending this post to #BM98 with the theme “Festivals and Special Events”
Palkova is a traditional Indian sweet made using whole fat milk. It is a creamy and melt in the mouth sweet from the state of Tamilnadu. It hails from the town of Srivilliputhur that has many milk factories. It is ideal to prepare during any festive occasions.
This is a two ingredient sweet that will be relished by one and all. As the milking is continuously evaporated to form a thick mass, the milk needed is more. The quantity that this recipe yields seems to be sufficient for only four members, but that again depends on the consumption. Whole fat milk is simmered, constantly stirred, the fat collected is scraped and put into it, allowed to thicken and sweetened with sugar.
Usually, no taste enhancers as cardamom powder or saffron is used here but you may add.
In a thick bottom pan, add milk and keep it to boil on a low flame.In a few minutes, the milk will thicken
Let the milk simmer on a low flame, keep stirring in between.After 20 minutes, it becomes a creamy texture.
Scrape the cream that gets to the edges of the pan and put it to boil.
Let simmer on a low flame, the milk thickens, add sugar and give a stir. It melts and soon thickens.Remove in a bowl and serve.
Notes
Use a thick bottom pan, the milk may get burnt and give a bad smell.
The quantity of sugar may be adjusted as per taste.
Use whole fat milk.
Cardamom powder and saffron may be added. I prefer not to add anything to it, tastes good by itself.
If refrigerated, it stays good for 4-5 days.
I am sending this Palkova post to #BM98 hosted by Srivalli with the theme “Cook for any festival or Special Day”. This is the first of the three day posts.
If you have liked this post, do share it further. If you ever make it, take a picture and share it by tagging @foodiejayashree on Instagram and @evergreendishes on Facebook.
Aloo puri is tasty, deep fried flatbread that can be made easily. A little prior preparation and tasty breakfast is ready. Potato, mixed with a few other spices and deep fried to puri makes a delectable snack. It needs no accompaniment as such though pickle tastes good.
Children love puri and this aloo puri is one of the favourites. It is ideal to carry as travel food. No elaborate dishes are needed to be packed.
Ingredients:
2 cups wheat flour
2 boiled potatoes
salt to taste
2 teaspoon chilly powder
1 teaspoon carom seed
water for kneading
oil for frying
Method :
To make the dough:
Take the flour in a wide bowl. Mash the potatoes and put it. Add salt, ajwain and chilly powder. Mix to a crumbly texture. Add little water and make a firm dough.
To make the puris :
Take a small ball of the dough and roll it into a circle of four inches diameter. Heat the oil in a pan. Once the oil is heated, slowly add the puri and fry on moderate it. Turn it to the other side with the ladle, remove on a tissue paper. Serve hot.
Evergreendishesdev
Aloo Puri
Aloo Puri is a delectable, deep fried flatbread. It is ideal for breakfast, serve it with pickle, it tastes delicious.
2 cups wheat flour 2 boiled potatoes salt to taste2 teaspoon chilly powder 1 teaspoon ajwainwater for kneadingoil for fryingMethod :To make the dough:Take the flour in a wide bowl. Mash the potatoes and put it. Add salt, ajwain and chilly powder. Mix to a crumbly texture. Add little water and make a firm dough.To make the puris :Take a small ball of the dough and roll it into a circle of four inches diameter. Heat the oil in a pan. Once the oil is heated, slowly add the puri and fry on moderate it. Turn it to the other side with the ladle, remove on a tissue paper. Serve hot.WP Recipe Maker #6662remove– 2 cup wheat flour– 2 boiled potato– chilli powder– salt
To make the dough
Take the flour in a wide bowl.
Mash the potato, put it along with the flour. Add salt, carom seed and chilli powder.
Mix it to a crumbly mixture.
Add little water and mix to a stiff dough.
Keep it aside for five minutes.
To make the aloo puris
Take a small ball of the dough and roll it into a circle of four inch diameter.
Heat oil in a pan, once the oil is heated slowly add the puri and fry on moderate heat.
Flip it to the other side with the ladle, once it is done, remove on a tissue paper.
Serve with any pickle.
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aloo puri
If you ever make this dish, take a picture and share with me @foodiejayashree on Instagram
Methi Mathri is an Indian snack usually made in many households. It is crispy, tasty and ideal to serve with tea or during mid-day.
It’s ideal to store these snacks at home, children crave quite often and they make good snacks with masala chai. It is ideal to carry during travelling.
Cut and wash the fenugreek leaves, put them in a colander.
Mix wheat flour and semolina in a bowl. Add cumin, pepper powder, salt and ajwain to it. Add ghee and rub it well.
Add fenugreek leaves, mix well.
Add water to it, knead to a stiff dough.
Keep it aside for five minutes.
Heat oil in a pan.
Take a ball of the dough, roll into a thin ircle. Cut into discs using a cookie cutter or any circular shaped object. Pork them with a fork.
Put the discs in oil. Deep fry them on slow to medium flame, once they are golden in colour, remove on a plate with a tissue paper/ absorbent paper on it.
Repeat for the rest of the dough.
Take a tip:
You can take small ball of the dough, roll into a thin puri and then prick with a fork. Repeat for all the balls.
You can reduce the amount of fenugreek leaves to 1/2 cup
2 cups wheat flour1/4 cup semolina3/4 cup fenugreek leaves2 tablespoon ghee1 teaspoon cumin1 teaspoon pepper powder1/2 teaspoon ajwainsalt to taste1/4 cup wateroil for fryingAdd water to it, knead to a stiff dough. Keep it aside for five minutes.Heat oil in a pan.Take a ball of the dough, roll into a thin ircle. Cut into discs using a cookie cutter or any circular shaped object. Pork them with a fork.Put the discs in oil. Deep fry them on medium flame, remove on aplate with a tissue paper on it.Repeat for the rest of the dough.
Cut and wash the fenugreek leaves, put them in a colander.
Mix wheat flour and semolina in a bowl. Add cumin, pepper powder, salt and ajwain to it. Add ghee and rub it well. fenugreek leaves, mix well.
Add water to it, knead to a stiff dough.
Keep it aside for five minutes.Heat oil in a pan.
Take a ball of the dough, roll into a thin ircle. Cut into discs using a cookie cutter or any circular shaped object. Pork them with a fork.
Put the discs in oil. Deep fry them on medium flame, remove on aplate with a tissue paper on it.
Repeat for the rest of the dough.
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Methi Mathri
This post is part of #BM97 with the Kid’s Special for the theme ” Travel Food” co-hosted by Renu
Namak Pare is a deep fried savoury snack usually made during festivals as Holi and Deepavali. It is crispy and tasty and make a good snack for children. It is ideal to carry while travelling.
Usually namak pare is made with self raising flour or a mix of self raising flour and wheat flour in the same ratio. But, I use only wheat flour along with semolina and they turn out equally good. Deep fried snacks are always welcome at home, children love to binge on this.
It is that time of the month when I work on my themed post, and I have chosen travel food for kids. So stay tuned for tasty snacks in the next three days.
Add ajwain, salt, pepper powder and oil to the flour. Mix it well. It should form a crumbly mixture.
Add little water and mix to a stiff dough.
Divide the dough into two parts, take a ball of the dough, dust with flour and roll into a circle which is nether too thick or thin.
Make diagonal incisions on it. We need to make them in a rhombus shape.
Heat oil, once the oil is put the cut pieces into it. Fry on a low flame. Keep stirring in between. Once they are cooked, remove them and repeat for the other ball of dough.
Once they are cool, store in a air tight container.
Namak Pare / Nimki
Evergreendishesdev
Namak Pare
Namak Pare is a crispy snack that can be relished anytime. It is ideal to carry as a travel food.
Take wheat flour in a wide bowl, add semolina to it.
Heat oil in a pan, we need it to mix the dough.
Add ajwain, salt, pepper powder and oil to the flour. Mix it well. It should form a crumbly mixture.
Add little water and mix to a stiff dough.
Divide the dough into two parts, take a ball of the dough, dust with flour and roll into a circle which is nether too thick or thin.
Make diagonal incisions on it. We need to make them in a rhombus shape.
Heat oil, once the oil is put the cut pieces into it. Fry on a low flame. Keep stirring in between. Once they are cooked, remove them and repeat for the other ball of dough.
Once they are cool, store in a air tight container.
This post goes to #BM97 with the theme Kids Delight with the theme Travel Food guest hosted by Renu.
If you have liked this post, do share it further.
If you ever make this, do take a picture and tag me on @foodiejayashree on Instagram
Alu Palak is a popular and tasty accompaniment from North Indian cuisine. Spinach puree is cooked with various spices makes a delectable side dish. Boiled potato cubes or fried potato pieces simmered in it gives added flavour. (more…)
