Evergreendishes

Tag: blogging marathon

  • Black eyed bean veggie

    Black eyed bean veggie

    Black eyed bean veggie makes a tasty accompaniment with chapati for lunch or dinner. It is loved by children and thus ideal to pack in the lunch box. 

     

    Today, I am sharing a stir fry with winter vegetable. Fresh black eyed pea are tasty and make a good accompaniment with chapati or jowar roti. This is a simple yet tasty accompaniment that children will surely love. 

    Black eyed pea is nutritious and makes a good accompaniment for children in the lunch box. You can use the frozen ones that are easily available.   As the fresh ones cook quickly, this can be done in under 30 minutes. 

    This post is part of BM#96 

    black eyed bean veggie
    black eyed bean veggie

    Ingredients:

    • 1 cup black eyed bean/ pea
    • water
    • 2 onion
    • 1 tomato
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 2 green chilly
    • 1/2 inch ginger
    • coriander
    • salt

    Method:

    Cook the black eyed bean in a pressure cooker for one whistle. Take oil in a pan, add cumin, as it splutters put turmeric powder, asafoetida, green chilly , onion and ginger. Let cook, then add tomato and saute it. Put salt to it. Finally, add the cooked beans to it and boil for three minutes. Garnish with fresh coriander.

    Tupperware is widely used everywhere. This lunch box is ideal for school children as it is user friendly

    Here is a trendy lunch box from Tupperware for office use. It has four containers, the lids are tight, microwave safe and can be cleaned easily. 

    Evergreendishesdev

    Black eyed pea stir fry

    Black eyed pea stir fry makes a tasty accompaniment with chapati or jowar roti. Pack it in the lunch box to give a healthy meal for children. 
    Print Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course: accompaniments, lunch box
    Cuisine: South Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup black eyed pea
    • water
    • 2 onion
    • 1 tomato
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 2 green chilly
    • 1/2 inch ginger
    • coriander
    • salt

    Method
     

    1. Wash, add water to the black eyed bean and cook in pressure cooker for one whistle. 
    2. Cut the onion and tomato into small pieces. Grate the ginger and keep it aside. 
    3. Take oil in a pan, add cumin as it splutters put turmeric powder, asafoetida, green chilly, ginger and onion. Let cook.
    4. Add tomato and saute it. Put salt to it. 
    5. Finally, add cooked  beans to it and boil for three minutes. 
    6. Garnish with fresh coriander.

    Notes

    • Frozen black eyed peas can be used.
    • When fresh ones are available, I like to use them.
    • Remove the pea from the pod and store them in the refrigerator, it will be handy to use. 

     

    black eyed bean veggie
    black eyed bean veggie

    If you have liked this post, leave a comment and pin it for later. 

    black eyed bean stir fry
    black eyed bean stir fry

    I am sending this post to the Kids Event hosted by Bhawana under the theme, “Lunch Box Ideas in 30 minutes”

     

    BMLogo Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#96

    Follow evergreendishes on Facebook, Twitter, Instagram and Pinterest.

    If you ever recreate this dish, do take a picture and share it on Instagram by tagging @foodiejayashree

     

  • Raswali Alu / Quick Potato Curry

    Raswali Alu / Quick Potato Curry

    Raswali Aloo or Potato Curry makes a tasty accompaniment with any meal. Iy is ideal to pack in the lunch box, it is semi-dry, tasty and easy to prepare.

    I remember the days when I had to pack lunch boxes for children, it used to be a well planned  out preparation for the next day. It used to be a dry snack for short break and chapati for lunch.Children are fussy eaters and be assured they will not eat if they do not like it. They might exchange the box with classmates or just set it aside. Raswali Aloo was one of the dishes I packed along with chapati. It is easy to prepare and tasty, gets ready in thirty minutes, more easier if you have the pre-cooked potatoes and the dough in the refrigerator. I prefer cooking each day fresh. 

    Potato is a versatile veggie, we can use it for anything and I usually make it atleast once in a week. Here are some of the other potato dishes from the blog: Alu Jeera, Dum Aloo, potato and pea paratha, alu 65, grilled baby potato, 

    This is part of 4th week   Blogging Marathon 96 that I have joined under the event, ” Kids Event” under the theme ” Lunch Box Ideas in 30 minutes”

     

    raswali aloo

    Raswali Aloo

    Ingredients:

    raswali aloo
    raswali aloo
    • 1/2 kilogram potato
    • 2 onion
    • 3 tomato
    • 5 cashewnut
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon cumin powder
    • 1/2 teaspoon coriander powder
    • 1/2 teaspoon garam masala
    • 1/2 teaspoon chilli powder
    • salt
    • water

    Method:

    • Wash potato and cook them in a pressure cooker.
    • Blanch the tomato, make a puree of it.
    • Soak cashew in hot water.
    • Take oil in a pan, add cumin, as it crackles put the onion to it. Let cook for sometime, until it is translucent.
    • Add the tomato puree to it. Let cook for sometime.
    • Add turmeric powder, coriander powder, chilli powder, cumin powder and garam masala.
    • Let cook for sometime. Add salt to it.
    • Remove the skin of the potato and cut them into cubes.
    • Put some water into the cooked masala, we need a gravy here.
    • Now, add the potato cubes into it.
    • Let cook for sometime.
    • Garnish with fresh coriander leaves.

    Take a tip: 

    • Having boiled potatoes in refrigerator quickens the process.
    • If one keeps only potatoes in the pressure cooker, it cooks faster.
    • Cut the potatoes and put them in water while cooking instead of keeping the whole one. They cook properly. 
    • The gravy  for the dish can be made until the pressure releases, once you are able to, peel the skin, cut and put them into it. 
    Evergreendishesdev

    Raswali Aloo

    Raswali Aloo is a stir fry made with  potatoes in gravy, it is tasty and pairs well with chapati, phulka or roti. 
    Print Recipe
    Servings: 4 people
    Course: accompaniments, dinner ideas, lunch box, lunch ideas
    Cuisine: north indian
    Ingredients Method

    Ingredients
      

    • 1/2 kilogram potato
    • 2 onion
    • 3 tomato
    • 5 cashew nut
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon cumin powder
    • 1/2 teaspoon coriander powder
    • 1/2 teaspoon garam masala
    • 1/2 teaspoon chilli powder
    • salt
    • water

    Method
     

    1. Wash potato and cook them in a pressure cooker.
    2. Blanch the tomato, make a puree of it.
    3. Soak cashew in hot water.
    4. Take oil in a pan, add cumin, as it crackles put the onion to it. Let cook for sometime, until it is translucent.
    5. Add the tomato puree to it. Let cook for sometime.
    6. Add turmeric powder, coriander powder, chilli powder, cumin powder and garam masala.
    7. Let cook for sometime. Add salt to it.
    8. Remove the skin of the potato and cut them into cubes.
    9. Put some water into the cooked masala, we need a gravy here.
    10. Now, add the potato cubes into it.
    11. Let cook for sometime.
    12. Garnish with fresh coriander leaves.

    If you have liked this post, leave a comment. Pin it for later here: 

    Raswali aloo pin
    Raswali aloo

    If you ever recreate this dish, take a picture and tag @foodiejayashree on instagram, I will be glad to see your creation. 

    More recipes to come on blog, stay tuned. Follow evergreendishes on Facebook, Twitter, Instagram and Pinterest. 

    raswali aloo
    raswali aloo

    Sending this post to #BM96 for Srivalli’s Kids event, hosted by Bhawana, under the theme, “Lunch Box Ideas in 30 minutes”

     


    BMLogo Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#96

    Pin it for later: 

    Raswali aloo
    Raswali aloo

    If you have liked this post, do pin and share it. Do try the recipe and share a picture with us by tagging @evergreendishes on Facebook or @foodiejayashree on Instagram

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  • Kiwi Kesari

    Kiwi Kesari

    Rawa kesari or Sheera as we often call in South India makes a good winter treat. Today, I have a fusion sweet, sheera with kiwi in it. A bowl of piping hot kiwi kesari  was one of the favourites of my daughter a few years back.

    This is the 3rd post  of BM#96 with the theme “Winter Warmers” The other two posts were Badam Milk and Hot Chocolate Milk

    Now, here’s the recipe for Kiwi Kesari

    Ingredients:              Measurement used:1 cup =250 ml
    1 cup semolina
    1/2 cup  ghee
    2 kiwi
    1 cup sugar
    6 almonds
    6 cashew
    1/2 teaspoon cardamom powder
    2 cup water

    Method:
    1 Peel the skin of kiwi, cut into big chunks and make pulp of it. Keep it aside.
    2 Take a pan, add a spoon of ghee and roast the semolina along with the dry fruits. It should be golden in colour.
    3 Remove the semolina in a bowl.
    4 Add water in the pan. Put sugar and ghee to it. Once the water boils, slowly add the roasted semolina to it. Keep stirring otherwise lumps will be formed.
    5 Once it slightly thickens, add puree to it. Let cook for sometime. Finally, add cardamom powder and remove from flame.

    Kiwi Kesari
    Kiwi Kesari

    Kiwi Kesari
    Evergreendishesdev

    Kiwi Kesari

    Kiwi Kesari is a twist to the usual kesari that we make. It is ideal to serve for breakfast, lunch or dinner. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings: 4 people
    Course: Breakfast, sweets, winter recipe
    Cuisine: fusion, Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup semolina
    • 2 tablespoon ghee
    • 2 kiwi
    • 1 cup sugar
    • 6 almond
    • 6 cashew
    • 1/2 teaspoon cardamom powder
    • 2 cup water

    Method
     

    1. Peel the skin of kiwi, cut into big chunks and make a puree of it. Keep it aside.
    2. Take a pan, add a spoon of ghee and roast the semolina along with the dry fruits. Let it be golden in colour. Put it in a bowl.
    3. Add water in the pan. Put sugar and ghee to it. Once the water boils, slowly add the roasted semolina to it, keep stirring, otherwise lumps will be formed.
    4. Once it slightly thickens, add the puree to it. Let cook for sometime. Finally, add cardamom powder and remove from flame. 

    Notes

    • Dry fruits may be roasted in ghee and added later to the dish. 
    • Ghee quantity may be reduced to 1/3 cup if desired.

    Kiwi Kesari
    Kiwi Kesari

    Sending this post to Srivalli’s Kids Delight Event, guest hosted by PJ with the theme “Winter Warmers”

    BMLogo

    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#96

    If you have liked this post, do share it further. If you ever recreate this dish, take a picture and share on instagram by tagging @foodiejayashree with the #evergreendishes. I will be glad to see and share it.

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