Evergreendishes

Tag: condiments

  • 5 Chutney to pair for breakfast

    5 Chutney to pair for breakfast

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

    chutney recipe | 5 chutney recipes| south indian breakfast | indian cooking |

    5 chutney to pair for breakfast, when one feels bored of the usual one, make a different kind. Variety is the spice of life, isn’t it. Most of them are  easy to prepare and the ingredients are available in the kitchen.

    Chutney is a condiment from Indian cuisine made with varied kinds of ingredients. The main ingredients can be a simple coconut to vegetables, lentils or even peels of vegetables sometimes. The South Indian breakfast needs these five kinds of chutneys. You can serve any one or two of them as per your preference.

    The chutney comes from a Hindi word.”Chatna” which means to lick. It means a dish which is irrestibly tasty. It is paired with millet based breads, chapathi, idli, dosa and many others.
    In the hotels of Tamil Nadu, Idlis are served with four kinds of chutney along with a sambar.

    Tips to store the chutney :

    Always store the chutney in a clean container with a lid in the refrigerator. Take a small quantity of chutney and put the seasoning over it. Do not store the one with the seasoning. Consume the chutney in two days as the flavor will not be the same thereafter.

    Is seasoning necessary ?

    The final seasoning gives more flavor to  the chutney. It is not mandatory to serve with a  seasoning. 


    Coconut Chutney

    Coconut Chutney is the most relished condiment with idli and dosa. Fresh coconut is used here along with green chillies, split dahlia, ginger, coriander and tamarind. Again, even a simple coconut chutney has many variations.

    Ingredients:

    • 1 cup fresh grated coconut
    • ¼ cup dahlia or split gram
    • 4 green chilli
    • Heap of coriander
    • Salt
    • ½ tablespoon tamarind pulp
    • Water for grinding
    • 1 teaspoon oil

    For the seasoning:

    • 2 teaspoon oil
    • ¼ teaspoon mustard
    • A pinch of turmeric
    • ¼ teaspoon asafoetida
    • A few curry leaves

    Method:


    Take oil in a pan, add green chilli. After a few seconds, add in dahlia, coconut, coriander to it and roast for a minute. Turn off the flame. Once cool,  grind the ingredients. Add some water, salt, tamarind pulp and run it again for a few seconds.

    Make seasoning. To make the seasoning, take oil in a small pan add mustard seeds, turmeric powder and asafoetida. Heat it, as it crackles, throw in the curry leaves and put it over the prepared chutney.

    coconut chutney
    coconut chutney


    Kara Chutney

    The second chutney is the Kara Chutney. It is made with lentils, onion and tomato. It is tasty and quite famous in Tamil Nadu.

    Ingredients:

    • 1 teaspoon oil
    • 1 tablespoon urad dal
    • 1 tablespoon bengal gram
    • 1 teaspoon oil
    • 2 onion
    • 2 tomato
    • 4 garlic
    • 4 dry red chilli
    • 1 teaspoon tamarind pulp
    • Salt
    • Water if needed

    For seasoning:

    • 2 teaspoon oil
    • ¼ teaspoon mustard
    • ¼ teaspoon asafoetida
    • ¼ teaspoon turmeric powder
    • 6 curry leaves

     

    Method:

    • Take a pan, add oil to it. Roast the lentils to a golden colour.
    • Cut the onion and tomato into pieces.
    • Take oil in a pan. Add garlic cloves and onion to it. Put tomato pieces and let it cook for sometime.
    • Add the roasted lentils to it.
      Put salt and grind them together.
      Make seasoning. In a small pan, add a little oil, along with it put the mustard seeds, asafoetida and turmeric powder. As it crackles, tear a few curry leaves and throw in.


    Mint Chutney


    Ingredients

    • 1cup mint leaves
    • ½ cup coriander
    • ½ cup fresh coconut
    • 4 green chillies
    • ½ teaspoon cumin
    • ½ inch ginger
    • Salt
    • ½ teaspoon lemon juice

    Seasoning:

    • 2 teaspoon oil
    • ¼ teaspoon asafoetida
    • ½ teaspoon urad dal
    • 1/8 teaspoon turmeric powder
    • 6 curry leaves torn


    Method:

    • Pluck the mint leaves from the stalk and clean them. Wash the coriander leaves.
    • Take a little oil in a pan, add cumin, green chilli and ginger.
    • Put the mint leaves and coriander in it. Saute it for sometime.
    • Finally, add the grated coconut and saute for a minute.
    • Once it cools, grind all the ingredients with a little  water. Add lemon juice to it and mix.
    • Make the seasoning and put it.
    mint chutney
    mint chutney


    Pottukadlai Chutney


    Pottukadlai Chutney pairs well with any kind of idli and dosa.

    Ingredients:

    • 1 teaspoon oil
    • 5 green chilli
    • ½ inch ginger
    • 6 curry leaves
    • 1 onion cut into pieces
    • ½ cup roasted gram
    • A small piece of tamarind
    • Salt
    • Water

     

     

    Seasoning:

    • 2 teaspoon oil
    • ¼ teaspoon asafoetida
    • 6 curry leaves torn
    • ¼ teaspoon turmeric powder
      Method:
    • Take oil in a pan. Add green chilli and saute it.
    • Put the curry leaves and the onion pieces to it.
    • Saute it for sometime. Then, add the roasted gram and ginger to it. Continue to saute.
    • Allow to cool.
    • Put all the ingredients in a jar and grind it.
    • Add salt and a little water to it, give a swirl. Put tamarind pulp and grind again.
    • Put the seasoning and serve.
    pottukadlai chutney
    pottukadlai chutney



    Peanut Chutney


    It is popular in Andhra Pradesh, served with dosa and pesarittu.

    Ingredients:
    ½ cup peanuts
    ½ teaspoon oil
    3 green chilli
    1 teaspoon tamarind pulp
    A little water
    Salt
    Method:
    Dry roast the peanuts for sometime, a few dark spots should be visible. Allow to cool
    In a small pan, roast the chillies in oil.
    Put them in a small jar and grind them
    Add tamarind pulp, salt and water, grind again.
    The consistency should be moderate, neither too thick or thin.


    I hope you liked the chutney collection. Let me know which variety of chutney you would like to try in your kitchen. Follow @evergreendishes on Facebook and @foodiejayashree on Instagram.
     


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

  • Homemade Pav Bhaji Masala | Pav Bhaji Masala Recipe

    Homemade Pav Bhaji Masala | Pav Bhaji Masala Recipe

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     Homemade Pav Bhaji Masala is aromatic and gives a good taste to the dish. The fresh flavour of roasted spices is too good and made an enjoyable  dinner for us.

    Spice mix are an essential part of our daily cooking. I  believe a day of  hard work  makes it easier for a couple of months.It gives a good flavour and makes cooking easier. The day starts with a chai masala added to tea. Sometimes, I need the sambar powder while making a quick breakfast.too. I like to sprinkle a wee bit of  garam masala and the dhana jeera powder in my cooking. Some days, I use the traditional powder south indian spice mix in my cooking. It is flavoursome and ideal to make an array of dishes. It is ideal to make a quick lunch with gojju. I even use it as a stuffing in cucumber stir fry and it tastes awesome. Pav Bhaji Masala is ideal to use in a variety of dishes.

    pav bhaji masala
    pav bhaji masala

    What is pav bhaji?

    Pav Bhaji is a popular street for from Mumbai. It is ideal to serve as an evening snack. Roasted bread buns are served with a tasty curry made of fresh peas and other vegetables with a generous topping of butter and finely chopped onions.  It makes a good option for dinner as it is filling.

    What is pav bhaji masala ?


    Pav Bhaji Masala is a spice mix made essentially for this snack. It is easily available in the market by various brands. The homemade spice mix is flavoursome and you are in total control of the kind of spices going into it.

    Can it be stored ?


    Yes, it can be stored. Make sure you keep it in a clean, air-tight container. I have made a small quantity, hence kept it outside. I usually put the spice mix in an air-tight container and put them in the freezer. I use them occasionally and it stays good for a long time. 

    How can it used ?

    Pav Bhaji Masala is ideal to use in stir fry. Sprinkle a little spice mix along with chilli powder and it gives a good flavour. You can use it in tava pulao. I use it in spicy pav buns  too.

    About the event :

    It’s time for Shhh Secretly Cooking Challenge. Here onee of the members suggest a theme. The members are paired, they exchange two secret ingredients and make a dish accordingly. The theme was ” Spice Mix ” suggested by me.   My partner for the month was Kalyani Sri. I told I wanted to make pav bhaji masala and she gave me clove and black cardamom as the secret ingredients. I have given shah jeera and anardana as the secret ingredients  and she has made a flavoursome mumbai sandwich masala. 

     

     

    Homemade Pav Bhaji Masala : 

    Ingredients:

    • 1/4 cup coriander seed
    • 4 black cardamom
    • 6 cloves
    • 10 pepper corn
    • 2 tablespoon cumin
    • 1 tablespoon fennel seed
    • 1 stick cinnamon
    • 5 red chilli
    • 1 tablespoon turmeric powder
    • 1.5 tablespoon amchur powder
    • 1 tablespoon black salt

       

      Method: 

    1. Take coriander seed, cloves, pepper corn, cumin, fennel and red chilli in a pan. Roast them for three minutes until you get a good aroma. Keep tossing them with a spatula.
    2. Let the ingredients  cool.
    3. Grind to a coarse powder. Add amchur powder, turmeric powder and black salt to it. Grind to a fine powder.
    4. Pav Bhaji Masala is ready to use.
    5. Keep it in a clean air tight container. 
    pav bhaji masala

    Pav Bhaji Masala Recipe

    Pav Bhaji Masala is a flavoursome spice mix from Indian cuisine. It is versatile to use.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Course: condiments
    Cuisine: north indian
    Ingredients Equipment Method

    Ingredients
      

    • 1/4 cup coriander seed
    • 4 black cardamom
    • 6 cloves
    • 10 pepper corn
    • 2 tablespoon cumin
    • 1 tablespoon fennel seed
    • 1 stick cinnamon
    • 5 red chilli
    • 1 tablespoon turmeric powder
    • 1.5 tablespoon amchur powder
    • 1 tablespoon black salt

    Equipment

    • pan, spatula, measuring cup, pan

    Method
     

    1. Take coriander seed, cardamom, clove, pepper corn, cumin fennel, cinnamon and red chilli  in a pan. Roast them for three minutes until you get a good aroma. Keep tossing them with a spatula.
    2. Allow them to cool.
    3. Grind them to a powder. Add turmeric powder, amchur powder and black salt to it. Grind altogether again to a fine powder.
    4. Pav Bhaji Masala is ready ro use. Store it in a dry container.

    Pin Pav Bhaji Masala Recipe : 

    pav bhaji masala
    pav bhaji masala

    If you ever make Pav Bhaji Masala  in your kitchen, 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! 

  • 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! 

     

  • Masala Tea Powder | Chai Masala Powder Recipe

    Masala Tea Powder | Chai Masala Powder Recipe

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     Masala Tea Powder | Chai Masala Powder  is a spice mix used along with tea leaves in the preparation of tea. It makes the tea flavoursome and a good immunity booster. Masala Chai is a popular tea variety in Indian sub-continent. With the on set of monsoon, this tea is mostly preferred by all. 


    Tea is of various kind, from the simple, regular tea to Irani Tea. Since the Covid period started, it’s been a testing time for all of us. We take many precautions to keep safe and healthy.  I regularly add some spices to the tea past two years.  Earlier, it used to be cardamom tea or ginger tea. For the past two weeks, I am using this masala tea powder and will be a regular affair for the next few months. It’s monsoon and we love to have this kind of Masala Chai regularly.  The season is perfect for some hot pakoras and masala chai. 

    Benefits of Masala Tea:


    Masala Tea consists of spices as cardamom, cloves, cinnamon, ginger and pepper. Spices have anti-inflammatory, anti-bacterial and anti-fungal properties. It helps to prevent cold, cough and nasal congestion. It helps in reducing inflammation and boosts the immunity power. The regular use of spice mix helps in improving the metabolism of the body.
    Medical studies have proven the ingredients used aids in the prevention of diabetes and cancer.

    Difference between Cassia Cinnamon and Ceylon  Cinnamon


    Cinnamon is made from the inner bark of the Cinnamon tree. The unique property  is the presence of  essential oils, Cinnamaldehyde. Cinnamon is basically of two kinds : Cassia Cinnamon and Ceylon Cinnamon. The regular cinnamon which is widely used is the Cassia cinnamon. It is curled inward from both the sides.  It has stronger flavour and reddish brown in colour. It is ideal to use in savoury dishes.   The sticks of Ceylon cinnamon curl in a telescopic form. It is warmer in tone, has a sweet flavour and tan in colour.  The coumarin content is higher in cassia cinnamon. Coumarin is a naturally occurring element found in both Cassia cinnamon and Ceylon cinnamon. High amount of coumarin consumption may have adverse effect on health. Bottom line is, both can be used in cooking. But if you are using regularly, Ceylon cinnamon seems to be the ideal choice. You can read more about it here. 

    Masala Tea Powder

    Masala Tea Powder Recipe:

    Ingredients:

    • 40 gram cardamom
    • 10 gram cinnamon
    • 10 gram  clove
    • 10 gram pepper
    • 10 gram  dry ginger

    Method: 

    Take all the ingredients and grind them together. Store it in an air tight container. 

    Take a tip:

    I have used the ceylon cinnamon  in this recipe. To get the cup and tablespoon measurement, watch the video below. 

     

     

     

    How to use the prepared masala powder: 

    Add a small quantity (1/4 teaspoon)  of the  prepared masala powder while preparing the tea. I prefer to put in the water and boil. Later, I add the tea leaves, boil,  and strain after sometime. A maximum of half tea spoon of masala powder is sufficient for three cups of water. 

    How to store :

    Store it in a clean, air tight container. 

     

    Masala Tea Powder/ Chai Masala Powder

    Masala Tea Powder

    Masala Tea Powder gives a good flavour to tea. It is a blend of spices which can be stored in an air-tight container.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Course: condiments
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 40 gram cardamom
    • 10 gram cinnamon
    • 10 gram clove
    • 10 gram pepper
    • 10 gram dry ginger

    Method
     

    1. Take all the ingredients and grind them together. Store it in an air tight container.

    Notes

    I have used the Ceylon cinnamon  in this recipe.
    To get the cup and tablespoon measurement, watch the video above.

    Pin it for later: 

    Masala Tea Powder/ Chai Masala is a flavoursome condiment used in the preparation of tea in Indian sub-continent. It is ideal to have it in the kitchen shelf. Give a try to this.
    Masala Tea Powder/Chai Masala

    If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

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  • Moringa leaves chutney powder / Drumstick leaves powder recipe

    Moringa leaves chutney powder / Drumstick leaves powder recipe

    I had heard and read so much of moringa leaves, but I had never seen them. Using it in my cooking was just a dream, I did ask a few vegetable vendors but I never got a futile answer. Thus, my search for moringa leaf ended. But suddenly, last week, one morning, my maid brings a bagful of these leaves and I was in awe. Well, at last I did cook with these leaves in my lifetime and now I know from where to get them.

    Moringa leaves are super healthy and rightly called as “Magical Moringa”. It is rich in iron, fibre and anti-oxidants. A  few benefits of these leaves are listed below.

    Benefits of moringa leaves:

    • It aids in weight loss.
    • It helps to lower the cholesterol level.
    • It helps to improve the digestive system.
    • It fights insomnia. It is rich in proteins and helps to boost the feel good hormones.
    • It is rich in nutrients. It has three times more iron than spinach and  twice the amount of protein in milk.

    Moringa leaf chutney powder makes a good condiment. It tastes good with hot steamed rice when served with a little ghee or oil. It pairs well with curd rice. It is ideal to use with idly and dosa.

    How to separate the moringa leaves:

    I learnt this from the vegetable vendor who comes regularly to my house. Separating the moringa leaves from the stalk is a tremendous task.  The leaves are small and one needs ample time and patience to do it. The best way to remove the leaves is to put the fresh stalk of leaves in a polythene bag, tie it tightly and keep it aside for a day. The next day, most of the leaves shed by themselves. You can also string them very easily now.

     

    moringa leaf chutney powder

     Moringa Leaves Chutney Powder

    Ingredients:
    • 1 cup moringa leaves (drumstick leaves, nuggekayi soppu)
    • 1/2 cup dessicated coconut
    • 1 tablespoon urad dal
    • 2 teaspoon chilly powder
    • a small piece of tamarind
    • jaggery
    • salt
    • 1 tablespoon oil
    • asafoetida
    Method:
    1. Wash the moringa leaves and put them to dry on a cloth.
    2. Dry roast the coconut. Put it aside on a plate.
    3. Dry roast the urad dal. Put it aside.
    4. Dry roast the moringa leaves until they are crispy.
    5. Take a little oil, put the chilly powder and roast it.
    6. Roast the tamarind for a few seconds.
    7. Once they are cool, at first, grind the coconut and urad dal together. Then, add the roasted moringa leaves and grind them together for a few seconds. Add tamarind, salt and  jaggery to it. Grind.
    8. Take oil in a pan, heat it, add asafoetida and remove it. Put the ground powder to it and mix well.
    9. Moringa leaf chutney powder is ready to serve.

    Recently, I made another version of moringa chutney powder and it turned out good.

    2nd kind of Moringa Leaf Chutney Powder :

    Ingredients:

    • 1 cup desiccated coconut
    • 1 tablespoon urad dal
    • 2 teaspoon sesame
    • 1 tablespoon groundnut
    • 1 cup moringa leaves
    • 1/2 cup curry leaves
    • tamarind
    • 1 teaspoon oil
    • 5 red chilli
    • 1 tablespoon oil
    • asafoetida

    Method:

    1. Wash the moringa leaves and lay them on a cotton cloth.
    2. Wash the curry leaves and wrap them in a cloth.
    3. Dry roast the coconut pieces. Put it aside in a plate.
    4. Dry roast urad dal, it should be golden in colour.
    5. Dry roast sesame and ground nut separately.
    6. Dry roast curry leaves and moringa leaves separately until crisp.
    7. Dry roast the tamarind.
    8. In a little oil add the red chilli and saute them until crisp.
    9. Coarsely grind coconut pieces, now add urad dal, sesame and ground nut to it, give a swirl.
    10. Add red chilli to it and grind them together.
    11. Finally, add the curry leaves and moringa leaves to it. Put salt and give a swirl.
    12. Add the roasted tamarind and a little jaggery to balance the flavours. Grind them for the last time.
    13. Make seasoning with asafoetida, put the powder into it and mix.
    14. Once it is cool, store in an air-tight container.

    moringa leaf chutney powder

    Moringa Leaf Chutney Powder

    Moringa leaf chutney powder is a tasty, healthy condiment ideal to store at home. It tastes good with steamed rice, idli, dosa or chapati.
    Print Recipe Pin Recipe
    Course: condiments
    Cuisine: South Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup moringa leaves drumstick leaves
    • 1/2 cup dessicated coconut
    • 1 tablespoon urad dal
    • 2 teaspoon chilly powder
    • a small piece of tamarind
    • jaggery
    • salt
    • a pinch of asafoetida

    Method
     

    1. Wash the moringa leaves and put them to dry on a cloth.
    2. Dry roast the coconut. Put it aside on a plate.
    3. Dry roast the urad dal. Put it aside.
    4. Dry roast the moringa leaves until they are crispy.
    5. Take a little oil, put the chilly powder and roast it. Put the asafoetida over it.
    6. Roast the tamarind for a few seconds.
    7. Once they are cool, at first, grind the coconut and urad dal together. Then, add the roasted moringa leaves and grind them together for a few seconds. Add tamarind, salt and  jaggery to it. Grind.
    8. Moringa leaf chutney powder is ready to serve.

    Notes

    Store in clean jar.

    The other kind of chutney powder recipes that I have on blog are : Garlic chutney powder, Peanut chutney powder, Curry leaf powder

    The other recipe that I have using moringa leaves is a guest post by Lathiya used in dal 

    Pin it for later:

    moringa leaves chutney powder

    If you have liked this recipe, do share it with your family and friends. If you ever recreate it, take a picture and tag @foodiejayashree on Instagram, or evergreendishes on Facebook and Twitter.

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  • Kothambir Thokku / Coriander Thokku

    Kothambir Thokku / Coriander Thokku

    Kothambir thokku or coriander thokku is spicy and makes a good accompaniment with idli, dosa or even with hot steamed rice.

    Thokku is a kind of chutney that is made sans water, thus has a long shelf life. It is usually made during summer and stored for a year, whenever needed, a small quantity is laced with seasoning and served. Tamarind thokku is the most preferred and popular one.

    Since I have started blogging, I am relishing with my eyes and learning many new dish from different cuisines and this kothambir thokku is one such dish that I have ultimately picked up. For the recipe swap challenge, I had to cook from Archana’s blog and I chose this recipe to make. She has many healthy recipes on her blog but I wanted to make this since I had seen it. The kothamalli / kothambir thokku was tasty, I used it with hot steamed rice. Ghee or gingley oil must be added to it.

    It is ideal to serve with idli and dosa also, it comes as a rescue when you are lazy to cook anything more on certain days. The other condiments that I always have at home are Garlic Chutney Powder, Flaxseed Chutney Powder, Curry leaf powder

    kothambir thokku
    kothambir thokku

    Let’s get to the recipe of Kothambir Thokku / Coriander Thokku

    Ingredients:

    • 1 bunch coriander
    • 3 tablespoon urad dal
    • 2 teaspoon chilly powder
    • a small piece of tamarind
    • asafoetida
    • salt

    Method:

    1. Trim the edges of the coriander, wash it well. Put it in a bowl of water and keep it aside for sometime, the grime will settle down.
    2. Remove and put it on a cloth to dry.
    3. Take oil in a pan and add the urad dal to it. Let it be golden in colour. Add asafoetida and chilly powder to it. Once it cools, put in the jar.
    4. Roast the coriander leaves in the same pan, once they shrink, put them in the jar.

    Pin it for later:

    kothambir thokku / coriander thokku

    Evergreendishesdev

    Kothambir Thokku / Coriander Thokku

    Kothambir thokku is spicy and flavoursome, it makes a good accompaniment with idli, dosa or even steamed rice.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 5 minutes
    Cooling time 10 minutes
    Total Time 25 minutes
    Servings: 1 bowl
    Course: condiments
    Cuisine: telugu cuisine
    Ingredients Equipment Method

    Ingredients
      

    • 1 bunch coriander
    • 3 tablespoon urad dal
    • 3 tablespoon oil
    • asafoetida
    • 2 teaspoon chilly powder
    • tamarind (small piece)
    • salt

    Equipment

    • pan
    • ladle
    • thin cloth

    Method
     

    1. Trim the edges of the coriander. Wash it well by rinsing in water.
    2. Spread it on a white cloth, let the moisture evaporate. Soak the tamarind in water.
    3. Take a pan, add oil, put urad dal to it and shallow fry until golden in colour. Add asafoetida and chilli powder, turn off the stove.
    4. Put it in the jar of the mixer.
    5. In the same pan, put the washed coriander leaves, once they shrink in size, remove them and put in the jar. Use only the soaked tamarind, do not add the water.
    6. Grind all the ingredients together. With a dry spoon mix it and again pulse, it should be finely blend.
    7. Kothmbir Thokku is ready to serve.

    Here are the other recipes created by swapping by the bloggers of this group.  Do check them out.

     

    <pclass=”has-medium-font-size”>Don’t forget to check out the other recipes from this month’s Food Blogger Recipe Swap!

    If you ever make this thokku, do take a picture and share it by tagging @foodiejayashree onInstagram or @evergreendishes on Facebook. I will share it further.

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  • Punjabi Garam Masala

    Punjabi Garam Masala

    Punjabi Garam Masala is a flavoursome condiment from North India. It is a blend of spices which is usually added to curries and other dishes to enhance the taste.

    Today, I have a condiment that is used and loved by everyone these days. We often buy these masala blends, but there is nothing like homemade masala. They are tastier. we know what ingredients go into the making, thus the quality is assured.

    What is Masala?

    Masala is a generic term used to specify a blend of spices that is used to flavour the dish. It is usually a combination of spices, sometimes a blend of spices and herbs. Onion and garlic too may be used in some masala blend. Different kind of masalas are prepared in India, Curry powder in South India, Kala masala in Maharashtra, Panch phoran in West Bengal while it is Garam masala in North India.

    What is Garam Masala? Is it very hot?

    Garam masala is pre-dominantly used in North India cooking. But, there are slight variations which you often find, a few ingredients either ruled out or there is a change in quantity. Garam literally translates to hot or warm. Masala is a blend of spices that gives a characteristic taste to the dish. Here, it does not mean to say that it is hot but the blend do gives a warmth to the body. Thus, one should limit its use, it is not ideal to use on a daily basis and especially during the summer months.

    What is the use of garam masala powder?

    Garam masala is one of the essential condiments in the Indian kitchen. It is usually used in flavouring curries. The dry sabzi are often laced with it, making the dish flavoursome. It is often used to enhance the taste of fillings in samosa and parathas. These days, it is also used in preparing a variety of rice dishes.

    How is the garam masala prepared?

    Garam masala is often made by sun drying the spices for a couple of days during summer. It is then pounded and stored in bottles. One can also dry roast the spices lightly and powder them.

    Let’s get to the recipe of Garam Masala

    Ingredients:

    • 4 tablespoon coriander seed
    • 4 tablespoon cumin
    • 3 tablespoon black pepper
    • 1 tablespoon cardamom seed
    • 1.5 teaspoon clove
    • 2 stick cinnamon
    • 4 bay leaf

    Method:

    1. Clean the ingredients and put them in a thick pan. Break the bay leaf into small pieces.
    2. Dry roast altogether on a low flame for 5-8 minutes until you get a good aroma and there is a slight change in colour.
    3. Let cool.
    4. Powder them in a mixer and store in a clean, air tight jar.

    Take a tip:

    • Mace may be added, but I do not use it.

    A few other condiments that I have put earlier are dry powders which can be used with any meals. They are Curry leaf powder, Flax seed chutney powder, Garlic chutney powder

     

    punjabi garam masala

    Punjabi Garam Masala

    Punjabi Garam Masala is a flavoursome condiment from North India. It is a blend of spices which is usually added to curries and other dishes to enhance the taste.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Cooling time 15 minutes
    Total Time 35 minutes
    Course: condiments
    Cuisine: Indian, north indian, punjabi
    Ingredients Equipment Method Notes

    Ingredients
      

    • 4 tablespoon coriander seed
    • 4 tablespoon cumin
    • 1 tablespoon cardamom seed
    • 1.5 teaspoon clove
    • 3 tablespoon pepper
    • 2 stick cinnamon
    • 4 bay leaf

    Equipment

    • pan

    Method
     

    1. Clean all the spices, put them in a thick bottom pan. Break the bay leaves into small bits.
    2. Dry roast them for five to eight minutes on a low flame until you get a good aroma and the colour slightly changes.
    3. Let cool. Grind them to a powder and store in a clean, air-tight jar.

    Notes

    Mace may be added, but I have not used it.

    I am sending this post to the theme “Condiments that we make at home ” at our very own Healthy Wellthy Cuisines. Every fortnight, we prepare dishes on a particular theme, do check out the recipes of my co-bloggers for this theme: Maharashtrian Goda Masala, Vada Pav Chutney Powder, Achari Masala Powder, Garam Masala and Kadai Masala Mix.

     

    I have shared a few other condiments in my e-book “30 Tasty Dal Recipes” It has the basic recipe of rasam and sambar powder that we make in South India.

    If you have liked this post, do share it with family and friends. If you ever recreate it, do not forget to take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook

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  • Mango Jam with Chia seed / no sugar and pectin

    Mango Jam with Chia seed / no sugar and pectin

    Mango Jam with Chia seed is a healthy twist to the usual mango jam. It has no added sugar and preservatives.

    It’s the season of mangoes, something magical about this fruit. It is loved by mostly everyone, very few dislike it. The best way to eat mango is Aamras with chapati or puri. It is a match made in heaven and one does not need any other accompaniment to pair.

    Mango milkshake is an all time favourite, you can add a few other fruits and make a mixed one if you wish. Try this oat milkshake for a healthy twist. I prefer making a smoothie for myself. h

    My mango season will be incomplete without the kesari and mambazha pulissery

    Mango jam makes a good accompaniment with bread or chapati. But what if I tell you that a guilt free one can be indulged more often, isn’t it? And I have given a twist to it by adding some chia seed.

    To store the jam, use a clean, air-tight bottle. Store it in the refrigerator as no preservative is used, lime juice is the only citrate that is added.

    Mango Jam with Chia seed

    Benefits of mango :

    Mango is a low calorie fruit that is rich in Vitamin C and A, fibre and anti-oxidants. It also contains folate, B6, iron, calcium, zinc and Vitamin E. These helps to boost immunity and prevents cancer. It also helps to control blood pressure, improve heart health and aids in weight loss.

    Let’s get to the recipe of Mango Jam with Chia Seed

    Ingredients:

    • 2 cup mango pulp
    • 1 tablespoon honey
    • 2 teaspoon chia seed
    • 1 teaspoon lemon juice

    Method:

    • Extract the pulp from the mango, blend it to a puree.
    • Take a pan and add the puree, cook it on low heat. Keep stirring in between.
    • Once it slightly thickens, add chia seed and honey to it. Cook for five more minutes.
    • Switch off the flame. Add lime juice.
    • Once it cools, store in a clean container.
    • Keep refrigerated.

     

    Evergreendishesdev

    Mango Jam with Chia seed

    Mango Jam with chia seed is sugarless and healthy alternative for people craving sweet to eat.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Course: condiments
    Cuisine: international
    Ingredients Method Notes

    Ingredients
      

    • 2 cup mango pulp
    • 2 tablespoon chia seed
    • 1 tablespoon honey
    • 1 teaspoon lemon juice

    Method
     

    1. Put the mango pulp in a thick bottom pan and cook it.
    2. Let it be moderately thick, add chia seed and honey.
    3. Cook for five minutes. Switch off the stove.
    4. Add lime juice.
    5. Once it cools, store in an air-tight container.

    Notes

    • Sugar may be added, put sugar as per the need. It depends on the sweetness of the mangoes.

    If you have liked this post, do share it with your family and friends. If you ever recreate this recipe, take a picture, tag @evergreendishes and share it on Facebook or @foodiejayashree on Instagram.

    Pin it for later:

    mango jam with chia seed

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    I liked this book on juices and smoothies, ideal for all those who want to have a healthy diet.

    https://92b81ixm66r5j3g82dff28p068.hop.clickbank.net/?tid=SMOOTHIES

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  • Flaxseed Chutney Powder / Agase Chutney Pudi

    Flaxseed Chutney Powder / Agase Chutney Pudi

    Jump to Recipe

    Flaxseed chutney powder is a tasty and ideal condiment to make and store at home. It stays good for a long period and makes a good accompaniment with any meal. It is usually served with jowar roti or chapati along with other dishes.

    A hearty new year greetings to one and all. May the year be filled with joy, peace and happiness. The first post of 2019 and as is the custom to begin with good things, I thought of kick starting with a healthy recipe on the blog. Flaxseed is the new age food that has gained a lot of importance because of its immense benefits. Presenting, flaxseed chutney powder that is not only tasty but healthy, easy to make and pairs well with many dishes. It is a life saviour during busy days.

    What is flaxseed?

    Flax also known as common flax or linseed is a member of the genus Linumin the family Linaceae. It is a food and fiber crop cultivated in cooler regions of the world. The textiles made from flax is known as linen in the western countries and traditionally used for bedsheets and other kind of clothing.

    How is it helpful?

    Flaxseed is considered to be a super food as it is a good source of many nutrients. The main nutrients of flaxseed are Omega 3 essential fatty acids, lignans and fiber. It is high in Omega 3 Fatty Acids and consists of alpha linolenic acid (ALA), which is mostly found in plants. It lowers the risk of stroke and is heart friendly. The other rich source is the lignans which may reduce the risk of cancer. They are rich in dietary fibre and can be consumed easily. It helps digestive conditions  including chronic constipation, diarrehea, irritable bowel syndrome.

    How can one eat flaxseeds?

    Flaxseed is available as whole seeds, meal powder, liquid oil and oil in a pill form. It can be easily added to cereal, baked goods and garnished in other dishes in its powder form. Add a few roasted flaxseed to salad, it tastes good. You can also  also add a spoon of roasted flaxseed while making thalipeeth along with other spices.

    How can this chutney powder be used?

    Flaxseed chutney powder   makes a good accompaniment with chapati, idli, dosa, rice or curd rice. It is a life saviour on busy days or when you are bored to cook an elaborate meal.

    How long can it be stored?

    Agase pudi  stays good for more than two months, make sure the container is dry.

    flaxseed chutney powder

    Let’s get to the recipe of Flax Seed Chutney Powder

    Ingredients:            Measurement used : 1cup =250 ml

    • 1 cup flax seed
    • 2 tablespoon bengal gram
    • 2 tablespoon urad dal
    • 1 teaspoon coriander seed
    • 1/2 teaspoon cumin
    • 1/2 cup desiccated coconut
    • 15- 20 dry red chilli
    • a few curry leaves
    • a small piece of tamarind
    • a small piece jaggery
    • salt
    • 1 + 2 teaspoon oil
    • a pinch of turmeric powder
    • asafoetida

    Method:

    1. Dry roast the flax seeds until they splutter and you get a nutty aroma.
    2. Dry roast the desiccated coconut and curry leaves.
    3. Dry roast the lentils ,coriander seed  and cumin  separately.
    4. Put a spoon of oil in the pan and roast the red chilly.
    5. Once the ingredients are cool, grind them in a mixer jar. Add salt, jaggery and tamarind to it.
    6. Heat oil in a pan and make the seasoning. Add turmeric powder and asafoetida to it, put the ground powder and turn off the stove. Mix well. Store in a dry jar.

    Some other kind of condiments that I have on blog : curry leaf powder powder, garlic chutney powder, raw mango chutney, gongura chutney

    Print Recipe

    flaxseed chutney powder
    Evergreendishesdev

    Flaxseed Chutney Powder

    Flaxseed Chutney Powder is tasty and versatile to use. As it is packed with nutrients, this a good way to incorporate in our diet.
    Print Recipe Pin Recipe
    Course: condiments
    Cuisine: karnataka
    Ingredients Equipment Method

    Ingredients
      

    • 1 cup flax seed
    • 2 tablespoon bengal gram
    • 2 tablespoon urad dal
    • 1 teaspoon coriander seed
    • 1/2 teaspoon cumin
    • 1/2 cup desiccated coconut
    • 15- 20 dry red chilli
    • a few curry leaves
    • a small piece of tamarind
    • a small piece jaggery
    • salt
    • 1 + 2 teaspoon oil
    • a pinch of turmeric powder
    • asafoetida

    Equipment

    • 1 pan
    • 1 ladle
    • 1 large bowl
    • 1 large plate
    • 1 cup
    • 1 tablespoon
    • 1 teaspoon

    Method
     

    1. Dry roast the flax seeds until they splutter and you get a nutty aroma.
    2. Dry roast the desiccated coconut and curry leaves.
    3. Dry roast the lentils ,coriander seed  and cumin  separately.
    4. Put a spoon of oil in the pan and roast the red chilly.
    5. Once the ingredients are cool, grind them in a mixer jar. Add salt, jaggery and tamarind to it.
    6. Heat oil in a pan and make the seasoning. Add turmeric powder and asafoetida to it, put the ground powder and turn off the stove. Mix well. Store in a dry jar.

    About the event :

    Sending this to Fooodies_Redoing Old Post No128 a fortnightly event. We are a group of bloggers, work on  an old post either by changing the picture, text or both.Here, I have put better pictures.

    Pin it for later :

    flaxseed chutney powder
    flaxseed chutney powder

     

     

     

    If you have liked this post, do leave a comment and share it further.

    If you ever recreate this recipe, take a picture and tag  @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be happy to share your dish with my network.

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  • Strawberry Jam Recipe

    Strawberry Jam Recipe

    Jump to RecipePrint Recipe

    Strawberry Jam is tasty and makes a good spread with bread toast. Sharing a strawberry jam recipe which has only three ingredients and no added pectin.

    Home made jams are tasty and have no added preservative. With strawberries around, I wanted to make jam since a long time. The time did come at last, last week  for my Homemade Strawberry Jam.

    My weekly fruits are purchased on Sunday, thus the whole lot of fruits I separate, wash and keep them in the refrigerator. My sonny boy is not here these days and no one really eats this fruit. It is used as topping for desserts, thus I wash, dry and deep freeze them and use accordingly.

    Thus, the strawberries used here are frozen ones. I made the pulp, added sugar and kept aside for a couple hours.

    The benefits of strawberries I did write in my earlier post.

    How to store strawberries :

    Once you bring the strawberries, remove them from the plastic containers, they rot easily. Wash them, remove the stalks, put them in a colander for sometime. Pat dry and keep them in a bowl in the refrigerator. Strawberries are seasonal and available only for two months. To preserve for a longer time, put them in a freezer safe container and store in the deep freezer. Use as required.

    strawberry jam Strawberry Jam Recipe

    Ingredients:

    • 250 grams strawberry
    • 1 cup sugar (1 cup =125ml)
    • 2 teaspoon lemon juice

    Method:

    1. Keep three plates in the freezer.
    2. Wash the jar and allow it to dry. It is essential the jar is clean. You can also sterlize by putting in the hot water.
    3. Make puree of the frozen strawberry, add sugar and keep it aside for 3-4 hours. If you are using fresh strawberry, cut them, add sugar and keep it aside. Make the pulp later.
    4. Put the pulp in a pan and set it to boil. Keep stirring. In ten minutes it will be done. Add the lime juice and give a stir.
    5. To check if it is done, take a plate from the freezer and put a drop on. If it spreads, you need to cook it for some more time.
    6. Store in the bottle.

    strawberry pulp
    strawberry pulp

    Make the pulp of the strawberries.

    strawberry pulp with sugar
    sugar added

    Add sugar, mix and keep it aside for 3-4 hours.

    jam in the making
    jam in the making

    Put it in a pan and cook for ten minutes.

    testing
    testing

    Check if it is done.

    strawberry jam

                                                                                                                  Homemade strawberry jam is ready.

    The other strawberry recipes on the blog are :

    strawberry jam
    Evergreendishesdev

    Strawberry Jam

    Strawberry jam is a delicious spread that can be used with bread, toast, chapati or even with cookies. 
    Print Recipe Pin Recipe
    Prep Time 2 hours
    Cook Time 10 minutes
    Total Time 2 hours 10 minutes
    Servings: 4 servings
    Course: condiments, jam recipe, kids favourite
    Cuisine: international
    Ingredients Method

    Ingredients
      

    • 250 grams strawberry
    • 1 cup sugar
    • 2 teaspoon lemon juice

    Method
     

    1. Keep three plates in the freezer.
    2. Wash the jar and let it dry.
    3. Make pulp of the strawberry, add sugar and keep it aside for 3-4 hours. If you are using fresh strawberries, cut them, add sugar and keep it aside. Make the pulp later.
    4. Put the pulp in a thick pan and set it to boil. Keep stirring. It should be done in ten minutes. As it is being done, add lime juice to it. To test if it is done, put a drop of the pulp mixture in a plate, if it spreads, cook it for some more time. 
    5. Remove and store in the jar. 

    Strawberries are still available and here is a strawberry pie recipe which I would like to make soon. I am sure children will relish it.

     

    About the event :

    An old post got a makeover with addition of more information, editing the pictures and the addition of pintrest pin. Sending it to Foodies_Redoing Old Post 95, a fortnightly event. We are a group of bloggers, work on an old post every fifteen days. With this, I have improvised many of my old posts now.

    Pin it for later :

    strawberry jam
    strawberry jam

     

    If you  make Strawberry Jam  recipe, take a picture and share it by tagging @foodiejayashree on Instagram and @evergreendishes on Facebook.  Subscribe to get all updates and an e-book for free. Until next time, happy cooking !