Evergreendishes

Tag: breakfast

  • Mixed Fruit Jam Recipe | How to make mixed fruit jam

    Mixed Fruit Jam Recipe | How to make mixed fruit jam

    mixed fruit jam | no preservatives | spreads | jam | 

    Jump to Recipe

    Mixed Fruit Jam is a delicious sweet spread made with fruits. The homemade jam is free from any preservatives.

    One of the fondest memories of childhood is Kissan Mixed Fruit Jam. It would always be in the kitchen shelves. Jams are of different kind. You can make it with a single fruit, dual or a mixed variety. Jam of apple, mango or strawberry taste good  themselves The orange is usually used to make a marmalade. Strawberry Jam  and Mixed fruit jam are the ideal choice for many. 

    Pectin is usually added in jams as a preservative. Commercial pectin is extracted from apple cores and contains acid to ensure proper jelling. It reduces the cooking time also.   But homemade jams do not use pectin but pectin rich fruits. Fruits such as apples, oranges, grapes, pomegranate are rich in pectin. Sugar is an essential ingredient in making jam. It not only add sweetness but also gives a shelf life to it. 

    Why should you make this jam:

    • It has no added pectin in it.  
    • Different kind of fruits can be used.
    • It is tasty.
    • It is versatile to use.
    • Easily use it as a spread for lunch box.

    How to store jam:

    • Put it in a clean and dry jar. If it is a glass jar, sterlize it. 
    • Since it is homemade, keep it in the refrigerator. 
    • Use a clean spoon.
    • Close the lid tightly after using it.

     

    Mixed Fruit Jam



    I have used a wide variety of fruits. Sapota, Banana, Grapes of both kind, Apple, Strawberry and orange. The result was a delicious spread, it is more of a good sweet to enjoy anytime.

    MIXED FRUIT JAM RECIPE : 

    Ingredients:

    • 2 big banana
    • 2 small banana
    • 6 sapota
    • 15 green grapes
    • 15 black grapes
    • 1 apple
    • 6 strawberries
    • 1 orange
    • 2 cups sugar
    • a pinch of salt
    • 1/2 lemon juice

       

      Method:

     

    1. Peel and cut all the fruits. Make a puree with a blender or in a mixer.
    2. Put the puree in a pan, add sugar to it.
    3. Put it on medium flame to cook.
    4. Put two small plates or bowls  in the freezer. You will need it later
    5. Keep stirring in between.
    6. After cooking for twenty to thirty minutes, it becomes thicker. Take the plate from the freezer.  Put a drop on it, if it does not spread, it is done. 
    7. Add salt and lime juice to it. Keep it aside. Once it is cool, put it in a sterlized jar.



    Take a tip: 

    • Use good quality fruits. If you use damaged fruits, the jam may deteriorate quiclky.
    • Citrus fruits, blackberries, apples have higher pectin level.
    • Addition of lime juice helps to set the jam.
    • You may vary the fruits and berries used.
    • It is better if you close a lid while cooking. But, remember to keep stirring in between. 
    • Addition of salt is optional but recommended.
    • Use clean utensils in cooking and storing.
    Print Recipe
    Evergreendishesdev

    Mixed Fruit Jam

    Mixed Fruit Jam is a delicious spread with varied fruits.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Resting time 15 minutes
    Total Time 1 hour
    Course: Breakfast
    Cuisine: international
    Ingredients Equipment Method Notes

    Ingredients
      

    • 2 big banana
    • 2 small banana
    • 6 sapota
    • 15 green grapes
    • 15 black grapes
    • 6 strawberries
    • 1 orange
    • 2 cups sugar
    • a pinch of salt
    • 1/2 lemon juice

    Equipment

    • 1 pan
    • 1 ladle
    • 2 small plates or bowl

    Method
     

    1. Peel and cut all the fruits. Make a puree with a blender or in a mixer.
    2. Put the puree in a pan, add sugar to it.
    3. Put it on medium flame to cook.
    4. Put two small plates or bowls  in the freezer. You will need it later
    5. Keep stirring in between.
    6. After cooking for twenty to thirty minutes, it becomes thicker. Take the plate from the freezer.  Put a drop on it, if it does not spread, it is done.
    7. Add salt and lime juice to it. Keep it aside. Once it is cool, put it in a sterlized jar.

    Notes

    You may vary the fruits and berries used.
    It is better if you close a lid as it splashes around while cooking. But, remember to keep stirring in between. 
    Addition of salt is optional. 

    Pin it for later :

    Mixed Fruit Jam is a delicious spread made withh varied fruits.
    Mixed Fruit Jam

     

    If you ever make Mixed Fruit Jam  recipe, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free! 

     

  • Kothu Parotta with leftover chapathi

    Kothu Parotta with leftover chapathi

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    kothu parotha | street food | breakfast | snack | 

     Kothu Parotta is tasty and filling. It is a popular street food from Tamil Nadu.Here, is an easy recipe to make Kothu Parotta or Kothu Chapathi

    What is Kothu Parotta? 

    Kothu Parotta is a popular street food from Tamilnadu. It translates to shredded paratha. Parotta is a layered flatbread from Indian sub-continent. It’s popularity has spread to many othher countries too. Kothu Parotta is minced paratha with a medley of vegetables or meat along with  salna. Thus, it is a filling meal.

    Is Kothu Parotta healthy ?

     Kothu Parotta is made using parathas. which are usually made using all -purpose flour and laden with ghee. It is again cooked with oil along with other vegetables and salna. So, it is not ideal for the weight watchers.

    What is the easy version of Kothu Parotta?

    The easy version of Kothu Parotta makes use of left over chapatis. It is a good way to use the leftover chapatis. Moreover, wheat flour is used here. Lesser quantity of oil is used as no salna is added here. 

    Have you shared any recipes with leftover food? 

    No, I haven’t shared much here. But recently I shared a Bread Gulab Jamun which makes use of leftover bread slices. I remember sharing a pakoda recipe with leftover rice. They are tasty and make good accompaniments.

     

    Today, I am sharing an easy recipe of Kothu Parotta. You may call it as Kothu Chapathi. Chapatis are regularly made at home. Even after all members eat, we are usually leftover with a few chapatis. A few ways to use the remaining chapatis is to distribute among workers. In the bygone years, I remember my mother used to make chapati ladoos. The next best thing is to convert them into khakras.  A  couple of times, I have created  interesting  recipes, several times, it was elegantly  transferred to a chapathi pizza and noodles too. Lastly, it is the kothu paratha which we enjoy, rather I should say it as Kothu Chapathi. It is ideal to serve as breakfast, lunch or an evening snack. 

    Kothu Parotta
    Kothu Parotta

    What goes in the Kothu Paratha ?

    • Leftover chapathis : It is the star ingredient here. You may use leftover paratha which is commonly used.
    • Ingredients of seasoning : oil, mustard, cumin, turmeric, asafoetida, 
    • Saunf: lends a good taste
    • Ginger garlic paste : It is used here
    • Onion: chop it finely
    • tomato : cut into small bits
    • garam masala: for that special taste
    • chilli powder: for the hot taste
    • coriander: fresh one for garnishing

    Making of kothu paratha :

    As usual, get the things ready by cutting the onion and tomato, making a paste of ginger and garlic and last but not the least, cutting the chapathi into pieces. You may use other vegetables as beans, carrot, capsicum. In a pan, make the seasoning, as the mustard seeds crackle, add cumin, saunf, turmeric powder, asafoetida, ginger garlic paste and saute for sometime. Put the onion and cook for sometime. Let the raw smell vanish, add the tomato pieces along with a little salt.Let cook, then add the garam masala, chilli powder and a little water. Let cook. Put the chpathi pieces and letcook for a minute. Finally, garnish with coriander leaves.

    You can use the ready malabar partaha to make this dish. Adjust the spice level as per your liking. Be careful with the addition of salt. Serve it hot with a onion raita.

     

    Print Recipe
    Evergreendishesdev

    Kothu Paratha

    5 from 3 votes
    Kothu Paratha is an easy to make dish with left over chapatis. It is tasty and filling.
    Print Recipe
    Course: Breakfast, lunch
    Cuisine: Indian
    Ingredients Equipment Method

    Ingredients
      

    • 1 tablespoon oil
    • 1/4 teaspoon mustard
    • 1/2 teaspoon cumin
    • 1/2 teaspoon saunf
    • 1/4 teaspoon turmeric powder
    • 1/4 teaspoon asafoetida
    • 1 onion
    • 2 to mato
    • salt to taste
    • 1/4 cup water
    • 1/2 teaspoon garam masala
    • 1/2 teaspoon chilly powder
    • 4 leftover chapati broken into pieces
    • coriander for garnishing

    Equipment

    • 1 pan
    • 1 ladle
    • kitchen scissor

    Method
     

    1. Chop the onion and tomato finely.
    2. Cut the chapati into small pieces.
    3. Take oil in a pan, add mustard seeds, as it splutters put cumin and saunf. Addditionally, throw in asafoetidda and turmeric powder.
    4. Now, put the onion and saute it for sometime.
    5. Once it is translucent, put the tomato pieces with a little salt. Give a stir. Once it is slightly cooked, put some water to it. Allow to cook
    6. Now, add garam masala, chilly powder and turmeric powder to it, mix them thoroughly.
    7. Put the chapathi pieeces to it and let cook for a minute or two.
    8. Garniish with coriiander leavves.
    9. Kothu Paratha is ready to serve.

    If you ever make this recipe, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free! 

    About the event : 

    An old post updated, sending it Foodies_RedoingOldPosts_177 It is a fortnightly event, where we work on an old post by changing the picture or adding more content.

     

  • Quinoa Upma | How to make quinoa upma

    Quinoa Upma | How to make quinoa upma

    Jump to Recipe Print Recipe

    Quinoa Upma is a healthy, hearty breakfast ready in thirty minutes. It is ideal for people of all ages. 

    Quinoa is a little grain packed with nutrients. It is one of the food we regularly consume these days. Initially, we did not like it much,  but now, we do enjoy. The numerous benefits and the rich source of proteins makes it an ideal diet for all vegetarians. It is vegan, gluten-free and good alternative for health conscious people. 

    Quinoa Upma
    quinoa upma

    What is quinoa? 

    Quinoa (pronounced as Kinwa or kinuwa) is a flowering plant of Amaranth family. It is technically a seed but classified as a grain. It is a pseudo cereal grown since 5000 years. It is a good source of nutrition for people following animal diet. It is also used as a substitute to rice by many people. 

    What does quinoa contain? 

    Quinoa is a rich source of protein.  It also contains manganese, iron, folate, magnesium along with anti-oxidants. It is also a good source of fiber. 1 cup of cooked quinoa provides 222 calories and  contains 8 grams of protein,  39 grams of carbohydrates, 5 grams of fiber and 6 grams of fat. (Source: Everyday Health) It helps to keep hunger at bay for a long time. 

    How is quinoa cooked ?

    Quinoa should be washed a couple of time  to remove saponin. It is a bitter coating which gives a good covering for the grain. Put the rinsed quinoa and water in the ratio of 1:2 and simmer it for ten to fifteen minutes. It should be well cooked, cover it with a lid while cooking. 

    How is it used ?

    It is versatile to use. It can be used in salads or as a filling  with a few other vegetables. One can also use it to make dosa and idli.  The versatility makes it even more interesting for us to use it.  Watch out this space for more quinoa recipes.

    Quinoa Upma
    quinoa upma

    What recipe are you sharing today and the event related ? 

    Archana, from The Mad Scientist Kitchen has given the theme as Seeds to Cook  in the Shhh Cooking Secretly Challenge. Archana has many recipes on her blog. She has made a winter treat with edible gum. It is the right season to have  Kachaya Dinka Chi Pud. Here we are paired and secret ingredients are shared to guess later by other members in the group.  I decided to make Quinoa Upma. My partner for this month was Poonam Bachchav and she gave me bengal gram and lemon as the secret ingredients accordingly. Poonam wanted to make a mouth freshener and I have given black salt and sesame seed as the secret ingredients. I would love to make this this Flaxseed Mukhwas soon. 

     

     

    shhh cooking secretly

     

    Quinoa Upma Recipe 

    Ingredients:

    • 2 teaspoon oil
    • 1/2 teaspoon mustard seed
    • a pinch of asafoetida
    • 3 green chilli
    • 1 onion
    • 1/4 cup green pea
    • 1 cup quinoa
    • salt to taste
    • sugar
    • 1/2 lemon
    • coriander for garnishing

      Method:
      1. Wash the quinoa by rinsing a couple of times to remove saponins. Keep it aside.
      2. Take oil in a pan, add mustard seed, as they splutter put asafoetida and green chilli. After a minute, put onion to it. Saute it
      3. Add green peas to it. Let them cook for sometime.
      4. Put the rinsed quinoa to it. Add two cups of water to it with salt and a dash of sugar.
      5. Let it cook for sometime. After sometime, cover with a lid and let it cook evenly.Finally, when the water is absorbed and it is well cooked, add lemon juice and garnish with fresh coriander leaves. Serve hot.

    Take a tip:

    • You can use other vegetables as beans and carrot. Chop them finely and put them in the seasoning.
    • Tomatoes too can be added. I have kept it simple with onion and green peas.
    • Alternatively, you can skip onion if you wish.
    • Instead of green chilli, you can add a little sambar and chilli powder. It also tastes good. 
    • To make it gluten-free, avoid asafoetida or using gluten -free asafoetida.
    Quinoa Upma
    quinoa upma
    Quinoa Upma

    Quinoa Upma

    5 from 12 votes
    Quinoa Upma is a healthy, easy to make and tasty breakfast. It is ready in thirty minutes.
    Print Recipe Pin Recipe
    Ingredients Equipment Method Notes

    Ingredients
      

    • 2 teaspoon oil
    • 1/2 teaspoon mustard seed
    • a pinch of asafoetida
    • 3 green chilli
    • 1 onion
    • 1/4 cup green pea
    • 1 cup quinoa
    • salt to taste
    • sugar
    • 1/2 lemon
    • coriander for garnishing

    Equipment

    • bowl, pan, ladle

    Method
     

    1. Wash the quinoa by rinsing a couple of times to remove saponins. Keep it aside.
    2. Take oil in a pan, add mustard seed, as they splutter put asafoetida and green chilli. After a minute, put onion to it. Saute it
    3. Add green peas to it. Let them cook for sometime.
    4. Put the rinsed quinoa to it. Add two cups of water to it with salt and a dash of sugar.
    5. Let it cook for sometime. After sometime, cover with a lid and let it cook evenly.
    6. Finally, when the water is absorbed and it is well cooked, add lemon juice and garnish with fresh coriander leaves. Serve hot.

    Notes

    • You can use other vegetables as beans and carrot. Chop them finely and put them in the seasoning.
    • Tomatoes too can be added. I have kept it simple with onion and green peas.
    • Alternatively, you can skip onion if you wish.
    • Instead of green chilli, you can add a little sambar and chilli powder. It also tastes good. 
    • To make it gluten-free, avoid asafoetida or using gluten -free asafoetida.
     
    Quinoa Upma is a healthy, tasty and easy to make breakfast. It is ready in thirty minutes.
    Quinoa Upma

    If you ever make Quinoa Upma recipe, do take a picture and share by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates and an e-book for free ! 

  • Apple Banana Smoothie | How to make apple banana smoothie

    Apple Banana Smoothie | How to make apple banana smoothie

    Apple and Banana smoothie is a quick, no fuss, delicious drink ready in a jiffy. Serve this smoothie to fussy children with a topping of nuts and they will relish it.

    One needs to take fruits regularly in their purest form to reap the benefits. When one desists them, smoothie comes to the rescue. Smoothie is tasty and filling. It is made in many ways. It is ideal to serve as a quick drink.  To prepare a smoothie, one  can use  a combination of fruits, vegetables, yoghurt, seeds, nuts, milk, juices  or spices in it. Apple Banana Smoothie is one such drink. It is delicious, naturally sweet  and filling. This smoothie tastes great with a topping of few almond pieces.

    Apple and banana are available round the year. Apples are a rich source of fibre and Vitamin C. It helps in maintaining ideal weight. It is diabetic friendly, good for the gut and lowers the risk of stroke. It helps to have a good immune system. The antioxidants may help in preventing cancer. 

    Bananas are tasty and extremely healthy. One  should consume it on a daily basis. It is a good source of potassium, manganese and magnesium.It also contains Vitamin B6, VitaminC and fiber. Bananas reduce appetite. It contains nutrients that moderate blood sugar levels. They may aid in weight loss as they are rich in fibre and nutrients and low in calories.

    Apple Banana Smoothie Recipe: 


    Ingredients:

    1 apple
    1 banana
    1/4 cup curd
    1 tablespoon oats


    Method:


    Wash and cut the apple into chunks.
    Cut banana into pieces.
    Put them in a blender along with curd and oats.
    Pulse them.
    Chill and serve.

    Apple Banana Smoothie
    Apple Banana Smoothie

    Serving suggestions of smoothie:

    • Serve it with all the ingredients mentioned in the list.
    • Use fresh curds.
    • You may add a few pieces of nuts as topping.
    • You may add a few berries as topping.
    • A dash of cinnamon powder tastes good.
    • Oats is optional but gives a good texture. 
    • Honey may be added. 
    • Be creative and let me know what would you add to this smoothie. 

    Other kind of smoothie recipes shared earlier are: Watermelon Rind Smoothie, Cantaloupe, Carrot and Beetroot Smoothie, Cucumber Smoothie, Pear Smoothie

    Apple Banana Smoothie
    Evergreendishesdev

    Apple Banana Smoothie

    Apple Banana Smoothie is tasty, easy to make and filling. It is ideal to serve as a quick breakfast.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings: 1 glass
    Course: Breakfast
    Cuisine: international
    Notes

    Notes

    • Serve it with all the ingredients mentioned in the list.
    • You may add a few pieces of nuts. 
    • You  may add a few dried berries.
    • A dash of cinnamon powder tastes good.
    • Oats is optional but gives a good texture. 
    • Honey may be added.
     

    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!

    Pin it for later: 

  • Watermelon Rind Dosa | Watermelon Rind Recipes

    Watermelon Rind Dosa | Watermelon Rind Recipes

    Jump to RecipePrint Recipe

     

    Watermelon Rind Dosa is a delicious and unique breakfast option. It is soft, spongy and porous.  It is vegan and gluten free  and as the name suggests watermelon rind is used in it.

    Considering the fact, watermelon rind is healthier, I don’t like to waste it. The rind is the white part of the watermelon. It is rich in fibre and aids in digestion.  Usually, I use it in a smoothie or a salad.  Of late, I have another recipe and I make this dosa also. The dosa is made slightly thick and cooked only on one side. Like the regular dosa, this needs to be fermented. This  recipe is adopted from Vinaya Prasad’s blog  Vegetarian Culinary Delights. I am active in a couple of groups on Facebook and this group is one of them. I like the enthusiasm and patience with which she runs the group. Recently, the group reached the 15000 milestone mark. 

    Watermelon Rind Dosa Recipe 

    Ingredients: 

     1. 25 cup  rice
    1/2 cup  urad dal
    1/4 cup flattened rice (poha) 
    1/2 cup   watermelon rind
    1/2 cup  fresh coconut
    1/2 teaspoon methi seeds
    oil for roasting
    water for soaking and grinding
    salt to taste



    Method:

    1. Soak rice, urad dal and methi for 4 hours.
    2. Soak flattened rice (poha) for half an hour.
    3. Cut the rind into small pieces. 
    4. Grind the soaked rice and lentil mixture to a fine batter, remove it in a bowl. Now, grind the rind pieces, soaked poha and  coconut, mix it into the batter. Add salt to it, cover and keep it in a warm place to ferment overnight or 5-6 hours.
    5. Next day, mix the batter, heat a skillet. Smear a little oil if using the cast iron. pour a ladleful of batter, spread a little oil, cover with a lid   and allow to cook. There is no need to cook the other side for this dosa. Once it is cooked, remove and serve hot with coconut chutney. Repeat for the rest of the batter. 

     

    Take a tip: 

    1. The dosa is made as a set dosa.  The consistency of the batter should be moderately thick.
    2. Use any kind of skillet, iron or non-stick, cover with a lid and cook. There is no need to flip  to the other side. 

     

    watermelon rind dosa
    watermelon rind dosa

     

    My family enjoys dosa any day.  Rava dosa is usually prepared during weekends. A dosa batter is handy and used in different ways. You can make masala dosa, uttapam or gundapongal. The other kind of dosa are ragi dosa, jowar dosa, set dosa, neer dosa and mixed flour dosa. 

    watermelon rind dosa

    Watermelon Rind Dosa

    Watermelon rind dosa is soft, spongy dosa. It is ideal to prepare it for breakfast.
    Print Recipe Pin Recipe
    Prep Time 4 hours
    Cook Time 30 minutes
    Fermentation time 6 hours
    Total Time 10 hours 30 minutes
    Course: Breakfast
    Cuisine: Indian, South Indian
    Ingredients Method Notes

    Ingredients
      

    • 25 cup rice
    • 1/2 cup urad dal
    • 1/4 cup flattened rice poha
    • 1/2 cup watermelon rind
    • 1/2 cup fresh coconut
    • 1/2 teaspoon methi seeds
    • oil for roasting
    • water for soaking and grinding
    • salt to taste

    Method
     

    1. Soak rice, urad dal and methi for 4 hours.
    2. Soak flattened rice (poha) for half an hour.
    3. Cut the rind into small pieces.
    4. Grind the soaked rice and lentil mixture to a fine batter, remove it in a bowl. Now, grind the rind pieces, soaked poha and  coconut, mix it into the batter. Add salt to it, cover and keep it in a warm place to ferment overnight or 5-6 hours.
    5. Next day, mix the batter, heat a skillet. Smear a little oil if using the cast iron. pour a ladleful of batter, spread a little oil, cover with a lid   and allow to cook. There is no need to cook the other side for this dosa. Once it is cooked, remove and serve hot with coconut chutney. Repeat for the rest of the batter.

    Notes

    The dosa is made as a set dosa.  The consistency of the batter should be moderately thick.
    Use any kind of skillet, iron or non-stick, cover with a lid and cook. There is no need to flip  to the other side. 

    Pin it for later:

    Watermelon rind dosa is soft, supple and porous. It is a good way to use the rind of the fruit which is usually discarded. Watermelon rind is rich in fibre and minerals. Give a try to this variation of dosa.
    watermelon rind dosa

    If you ever make this dosa recipe or any of my dishes,  do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected.  Subscribe to get all updates in your inbox. Happy Cooking ! 

     

  • Wheat and Oats Pancake

    Jump to Recipe Print Recipe

    Wheat and Oats Pancake is a quick, easy to make breakfast. It is healthy and ideal to serve for children.

    Pancakes are American originated, soon spread to other parts and India also. They are filling and quick, can be made in different variations. It is a distant relative of Indian crepe, Set Dosa.

    Today, I am sharing with you Wheat and Oats Pancake.

    What is Pancake?

    Pancake is  round cake like, prepared from a starch-based batter. It may contain eggs, milk and butter and cooked on a hot griddle. It is spread all over the world and comes in different shapes and structure. It is believed that pancakes are one of the earliest cereal food eaten in pre-historic societies.

    What are the different types of pancakes?

    In England, pancakes are think like crepes while in America they are small, circular discs, made using a leavening agent that gives a spongy texture to it. Today, one can find different varieties of pancake.

    Which recipe is shared today?

    The recipe that I am sharing is Wheat and Oats Pancake. It is a good way to include oats.

     

    Wheat and Oats Pancake

    Ingredients:                Measurement used : 1 cup = 240 ml
    • 1 cup wheat flour
    • 1/2 cup instant oats
    • 1 cup milk
    • 2 teaspoon baking powder
    • 2 tablespoon sugar
    • 3 tablespoon curd
    • 1 tablespoon oil
    • a pinch of salt
    • raisins
    • honey to serve
    Method:

     

    1. Mix these  ingredients: milk, curd, oil, sugar and salt.
    2. In another bowl, mix wheat flour, oats and baking powder.
    3. Put it into the milk mixture and mix well.
    4. Add raisins in it.
    5. Heat a skillet, drizzle some oil and pour a ladleful of batter.
    6. Close it and let cook for a minute.
    7. Flip it over to the other side.
    8. Once it is cooked, remove and repeat for the rest of the batter.
    9. Serve with honey or maple syrup.

      About the event:

      This is part of the Shhhhh Secretly Cooking Challenge managed by Mayuri. It’s a new challenge henceforth and for the current mont it is  “Pancakes”. I was paired with Priya Mahesh of Pickledroute, that contains both recipes and travelogues. Do check her blog.  She gave me oats and curds as the secret ingredient. The ingredients that I gave Priya were idli rice and black chana and she has prepared a healthy sprouts pancake. The theme was suggested by Archana Potdar, who is a good cook. She suggested us to go out of our comfort and make creative recipes. Do check her Japanese pancake , it looks amazing.

       

    Evergreendishesdev

    Wheat and Oats Pancake

    Wheat and Oats Pancake is a healthy, tasty and easy to serve breakfast.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings: 10 pancakes
    Course: Breakfast
    Cuisine: American
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 cup wheat flour
    • 1/2 cup oats
    • 1 cup milk
    • 2 teaspoon baking powder
    • 2 tablespoon sugar
    • 3 tablespoon curd
    • 1 tablespoon oil
    • a pinch of salt
    • raisins
    • honey to serve

    Equipment

    • skillet
    • mixing bowl
    • ladle
    • plates
    • small bowl

    Method
     

    1. Mix these  ingredients: milk, curd, oil, sugar and salt.
    2. In another bowl, mix wheat flour, oats and baking powder.
    3. Put it into the milk mixture and mix well.
    4. Add raisins in it.
    5. Heat a skillet, drizzle some oil and pour a ladleful of batter.
    6. Close it and let cook for a minute.
    7. Flip it over to the other side.
    8. Once it is cooked, remove and repeat for the rest of the batter.
    9. Serve with honey or maple syrup.

    Notes

    Other kind of nuts may be used.
    Choco chips may also be used.

    Pin it for later:

    Wheat and Oats Pancake is a quick, easy to make breakfast. It is healthy and ideal to serve for children.
    Wheat and Oats Pancake.

    Making pancakes was interesting and I made it seeing from here. Earlier I had made potato pancakes and they were tasty too. It’s time to try all the pancake recipes that I wanted to since ages.

    If you ever make this recipe, take a picture and share it with @foodiejayashree on Instagram or @evergreendishes on Facebook.

    Let’s be connected: Pinterest, Facebook, Instagram, Twitter.

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  • Neer Dosa | How to make neer dosa| South Canara

    Neer Dosa | How to make neer dosa| South Canara

    Neer dosa is a popular crepe from South Canara region  of Karnataka. It is soft, fluffy, lacy, tasty and makes one of the finest breakfast ever. Serve it with vegetable stew and a variety of chutney for a yummy weekend breakfast.

    South India is famous for the variety of dosa galore one can endlessly enjoy. Masala dosa, rava dosa, onion uttapam, neer dosa, adai, benne dosa, set dosa are some of them. South Canara was  the region of the present day Dakshina Kannada and Udupi of Karnataka.

    What is Neer Dosa?

    Neer Dosa is another variety of dosa from Karnataka. It is popular in South Kanara region. It is made using only rice, no lentil is used here. Fresh coconut is used, but one can avoid it. Neer means “water” in Kannada. The batter is made as thin as water, thus the name.

    If the batter is thin, can we make it into a crepe?

    Yes, you can make it. Heat a skillet. Take a ladle full of batter, hold the handle of the skillet in one hand and pour the batter with the other. Once you pour the batter, just turn it around and the batter spreads.

    Can anyone make it?

    It does need a little practice, but you can make it. Use a non-stick skillet for best results.

    neer dosa
    neer dosa

    My other South Canara recipes on the blog: Moongdal payasam, Sweet Potato Kheer, Rice Porridge

    What goes in Neer Dosa ?

    • Rice : Raw rice is the main ingredient. Use the regular sona masuri rice. Wash it well and soak for eight hours.
    • Fresh coconut : The other ingredient essential in making neer dosa is fresh coconut. The fresh grated coconut gives a good taste to it.
    • Water : It is needed for grinding and adjusting the consistency of the batter.
    • Oil: You may use any oil but I insist on using coconut oil. It lends a good flavour.
    • Salt: Adjust accordingly.

     

    How to make the perfect Neer Dosa ?

    The consistency of the batter should be thin. The handle of the skillet is held in one hand and the batter is poured and immediately it is turned around. This helps in getting the required shape. Drizzle oil and cover it with a lid. Once it is done, slowly remove it from the edges. Fold it into a quarter and serve hot with chutney or stew. For best results, I suggest you to use a non-stick dosa tawa.

    Can I store the remaining batter ?

    Keep the remaining batter in the refigerator and use it the next day. Throw away the water which is settled on top. Adjust the consistency and make it.

     

     

    neer dosa
    Evergreendishesdev

    Neer Dosa

    Neer Dosa is a popular crepe from South Canara region of Karnataka. 
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings: 12 crepes
    Course: Breakfast
    Cuisine: dakshina kannada, karnataka, mangalore
    Ingredients Method Notes

    Ingredients
      

    • 1 cup raw rice
    • 1/2 cup fresh coconut
    • water
    • salt
    • oil

    Method
     

    1. Grate the coconut.
    2. Grind the rice with little water, add coconut to it.
    3. Remove the batter in a wide bowl. Add salt to it.
    4. Heat a skillet, take some batter in another bowl, add water to it.
    5. Take a ladleful of batter, hold the handle of skillet in one hand, pour it over and immediately turn it around. Drizzle some oil around it.
    6. Close a lid and let it cook on medium flame. Once it is cooked, slowly scrape it from the side and fold it. Serve hot with chutney or stew.

    Notes

    • Adding of coconut is optional, but it gives a good taste.

    neer dosa
    neer dosa

     

     

     

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    If you ever recreate this dish tag @foodiejayashree on instagram, or @evergreendishes on twitter. I will be glad to see your work.

     

  • Pear smoothie | Pear custard

    Pear smoothie | Pear custard

    Pear is a wonderful fruit to use in various dessert. It is juicy and has a divine taste. Pear smoothie is ideal for children who do not like fruits.

    We are living in an era where an additional hour would always be welcome. Running between errands and deadlines, we just try to do our work in an easy way. I love easy and fuss free recipes. Elaborate method of cooking is usually for weekends or pre planned dinner.

    Serve it along with breakfast  or as an evening after school snack for kids.

    pear smoothie
    pear smoothie

    pear smoothie
    pear smoothie

    Ingredients :

    • 1 litre milk
    • 150 grams sugar
    • 1 tablespoon custard powder
    • 2 pear

    Method:

    • Boil milk. Keep one-fourth cup of milk aside in a bowl.
    • Add sugar. Give a stir.
    • Mix custard powder in milk. Add it to the milk and stir well. Let boil for two minutes.
    • Remove the skin of pear and cut into cubes.
    • Blend to a purée.
    • When the custard is cool mix the purée into it. Chill and serve.
    • Pear Smoothie is ready to serve.

    pear smoothie
    Evergreendishesdev

    Pear Smoothie aka Pear Custard

    A tasty, healthy and easy to make recipe which is ideal along with breakfast or as mid snacks.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings: 4 people
    Course: Breakfast
    Cuisine: American
    Calories: 560
    Ingredients Method Notes

    Ingredients
      

    • 1 litre milk
    • 100 grams sugar
    • 1 tbsp custard powder vanilla flavour
    • 2 pear

    Method
     

    1. Boil milk. Remove one- fourth cup milk and keep it aside.
    2. Add sugar and give a stir. Continue to boil for sometime.
    3. Mix custard powder in the milk kept aside.
    4. Put this mixture into the milk and stir. Let boil for sometime.
    5. Turn off the gas and allow to cool.
    6. Peel the skin of pear and cut into chunks.
    7. Make a puree of it.
    8. On cooling, mix with the prepared custard. Serve chilled.

    Notes

    • Peeling of skin is optional. If you are a health freak, use with the skin. It has many anti oxidants.
    • Consistency of custard should neither be too thick or thin.

    My other pear recipes can be viewed here

    Pear Icecream

    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!

     

     

     

     

     

     

     

     

  • Urad dal wada / uddina wade

    Urad dal wada / uddina wade

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

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

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

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

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

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

    urad dal wada

    INGREDIENTS :

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

    METHOD :

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

     

    About the Lifelong Iron Pan

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

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    urad dal wada
    urad dal wada

     

    urad dal wada
    Evergreendishesdev

    Urad Dal Wada

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

    Ingredients
      

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

    Method
     

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

    Notes

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

     

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

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

     

     

  • upma

    I am pretty excited as I write this one. Eight like minded  bloggers together have started a blog hop and this is our first one. So let me start right away. We will be working on a particular theme, twice a month and its ” Breakfast ” in the beginning. I am making our very own Upma here today. (more…)