Evergreendishes

Tag: daily cooking ideas

  • Coconut Rice

    Coconut Rice

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    Coconut Rice | Coconut Rice Recipe | South Indian Cooking

    Coconut Rice is a flavoursome, easy to make  rice dish from South India. The goodness of coconut  along with taste of cumin and curry leaves blend  well to give a tasty and easy to make dish. It can be eaten as it is or served with a few papad and fryums.

    A no onion garlic recipe, coconut rice  is ideal for festive days. It is simple yet flavoursome. I often make it during holidays as it is loved at home. It is ideal to serve  for lunch or dinner. A good thing, you can make use of the left over rice too.

    It does not need any accompaniments but I usually make some fryums and papads to pair them together. Moreover, my family members  love to top it with a few pieces of these fryums.

    The ingredients that goes into the making of Coconut Rice are:

    Rice: Well cooked rice, that is neither too smudgy or soft. You can use the regular sona masuri rice here.

    Coconut: Use fresh grated coconut  to make this dish.

    Curry leaves : Curry leaves give a good aroma to it.

    Cashew pieces : They give flavour to the dish. Be sure to roast them well, you need a golden tinged one.

    Groundnuts: Not a necessity, but they taste good in most South Indian dishes.

    Asafoetida: It  is one of the essentials of the South Indian cooking.

    Coconut Rice
    Coconut Rice

    About the event:

    Sending this to Healthy Wellthy Cuisine, the theme is “Satvik Treat”. The theme was suggested by Ruchi Shah, who is an expert cook. I loved her Raw Mango Thokku and want to try it. Other satvik recipes that you may like to try are

     

     

    Recipe of Coconut Rice:

    Ingredients:

    • 1 cup  rice
    • 2 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/2 teaspoon cumin
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • 2 tablespoon groundnut
    •  8 cashew
    • 4 red chilly
    • a few sprigs of curry leaf
    • 1/2 cup coconut
    • salt to taste

    Method:

    1. Wash the rice and cook it in pressure cooker, adjust the water quantity accordingly.  Once the pressure releases, keep it aside.
    2. Take oil in a pan, add mustard seeds, as it splutters, put bengal gram, urad dal, groundnuts. Saute for a while. Put cashew pieces and red chilly into it. Throw in the curry leaves, the seasoning is ready. Keep it aside.
    3. Put rice, salt and coconut to it. Mix it.
    4. Coconut rice is ready to serve.

    Take a tip:

    • Grated coconut may be added in the seasoning. I do not do it, I prefer putting it over and mixing.
    • A few green chilly and ginger may be added in the seasoning.
    Print Recipe
    Coconut Rice

    Coconut Rice

    Coconut Rice is a flavoursome rice from South India. A no onion garlic recipe, it is ideal for festive days.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course: dinner, festive cooking, lunch box, lunch ideas
    Cuisine: South Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup rice
    • 2 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/2 teaspoon cumin
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • 2 tablespoon groundnut
    • 8 cashew
    • 4 red chilly
    • a few sprigs of curry leaf
    • 1/2 cup coconut
    • salt to taste

    Method
     

    1. Wash the rice and cook it in pressure cooker, adjust the water quantity accordingly.  Once the pressure releases, keep it aside.
    2. Take oil in a pan, add mustard seeds, as it splutters, put bengal gram, urad dal, groundnuts. Saute for a while. Put cashew pieces and red chilly into it. Throw in the curry leaves, the seasoning is ready. Keep it aside.
    3. Put rice, salt and coconut to it. Mix it.
    4. Coconut rice is ready to serve.

    Notes

    Grated coconut may be added in the seasoning. I do not do it, I prefer putting it over and mixing.
    A few green chilly and ginger may be added in the seasoning. 

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    Coconut rice is a simple yet flavoursome rice dish from South India. A no onion garlic recipe, it t is ideal for festive days.
    Coconut Rice

    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.

     

     

     

     

  • Mixed Dal / how to make tasty mixed dal

    Mixed Dal / how to make tasty mixed dal

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    mixed dal |  mixed dal recipe | north indian cooking | lunch ideas

    Mixed Dal is spicy and tasty, it makes a good accompaniment with roti, nan, steamed rice or even jeera rice.

    Dal is one of the essentials of daily cooking. I prefer using a combination of pulses as nutrients from various sources are derived. Being vegetarians, I try to provide a balanced diet by making dal regularly.

    A well prepared dal is not only tasty but goes well with both rice and flat bread. We often pair this with jeera rice too.

    Dal Methi is the one I commonly make at home. I have an e-book on Amazon titled, 30 Tasty Dal Recipes

    Mixed Dal
    Mixed Dal

    Ingredients:

    Measurement used : 1 cup =100 ml

    • 1 cup turdal
    • 1 cup moong dal
    • 1/2 cup masoor dal
    • 4 cup water
    • 1/4 tsp turmeric powder
    • 1 tablespoon oil +ghee
    • 1/2 teaspoon cumin
    • 2 green chilli
    • 1/ tsp turmeric powder
    • a pinch of asafoetida
    • 2 cloves garlic
    • 1 onion
    • 3 tomato
    • 1 teaspoon red chilli powder
    • salt

    Method:

    1. In a bowl, add all the dal in specific quantities. Wash and soak it in water for half an hour.
    2. Cut the onion and tomato finely.
    3. Cook the dal with a little turmeric powder and four cups of water for three whistles. Let the pressure release by itself.
    4. In a pan, add oil and ghee. Add cumin, as it splutters thrown in green chilly and garlic. Sprinkle asafoetida and a little turmeric powder to it. Put onion to it and saute it for sometime.
    5. Once it is golden in colour, put tomato pieces and salt to it. Let cook for five minutes. Sprinkle some water  to it, lest it may burn.
    6. With the back of the ladle, mash the cooked dal. Put it to the pan.
    7. Allow to cook for sometime. Adjust the consistency of the dal.
    8. Garnish with fresh coriander leaves.

    Take a tip :

    • Depending on the quantity that you need, decrease the size of the cup. Otherwise, use a tablespoon of dal instead of a cup. The quantity I have given is sufficient for six people.
    • Adjust the measurement of dal to your preference, I prefer using this measurement.
    • Only oil may be used, but ghee gives a good taste.
    • Reduce the quantity of chilli powder if needed.

     

    Mixed Dal

    Mixed Dal is spicy and tasty accompaniment with rice or any kind of flat bread.
    Print Recipe
    Ingredients Method

    Ingredients
      

    • 1 cup turdal
    • 1 cup moong dal
    • 1/2 cup masoor dal
    • 4 cup water
    • 1/4 tsp turmeric powder
    • 1 tablespoon oil +ghee
    • 1/2 teaspoon cumin
    • 2 green chilli
    • 1/ tsp turmeric powder
    • a pinch of asafoetida
    • 2 cloves garlic
    • 1 onion
    • 3 to mato
    • 1 teaspoon red chilli powder
    • salt

    Method
     

    1. In a bowl, add all the dal in specific quantities. Wash and soak it in water for half an hour.
    2. Cut the onion and tomato finely.
    3. Cook the dal with a little turmeric powder and four cups of water for three whistles. Let the pressure release by itself.
    4. In a pan, add oil and ghee. Add cumin, as it splutters thrown in green chilly and garlic. Sprinkle asafoetida and a little turmeric powder to it. Put onion to it and saute it for sometime.
    5. Once it is golden in colour, put tomato pieces and salt to it. Let cook for five minutes. Sprinkle some water  to it, lest it may burn.
    6. With the back of the ladle, mash the cooked dal. Put it to the pan.
    7. Allow to cook for sometime. Adjust the consistency of the dal.
    8. Garnish with fresh coriander leaves.

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    Mixed dal is a spicy and tasty accompaniment with any meal. It tastes good with rice as well as flat breads.
    Mixed Dal

    A few dal recipes from my co-bloggers: Sukhi Pudine Ki Dal and Lucknowi Dal 

    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.

  • Mysore Rasam

    Mysore Rasam

    The season is mild rainy days and chilly nights, a steaming hot food with a few pakodas is ideal, isn’t it? Today, I have a rasam recipe for you.

    What is rasam?

    Rasam is a lentil based, thin soup like accompaniment served with hot steamed rice. It is popular in South India mainly in the states of Karnataka, Tamilnadu and Andhra Pradesh.

    What are the different variety of rasam that one can make?

    There are many variety of rasam that one can relish. Pepper rasam, tomato rasam, saaru, neer saaru, lemon rasam, andhra rasam, mysore rasam are a few variety of rasam that one can prepare.

    What is the difference between Rasam and Sambar?

    Rasam and Sambar are siblings from South India. Rasam is thinner in consistency and usually served with steamed rice. Sambar is slightly thicker than rasam and has different vegetables in it, onion may or may not be added. It is not only served with rice but also idly, dosa and vada.

    What is Mysore Rasam?

    Mysore Rasam as the name suggests, hails from the sate of Karnataka. It is also known as Arachuvitta Rasam. It is a rasam made using fresh spice mix and coconut. It is flavoursome. Let’s get to the recipe of it.

    Ingredients:

    • 1 cup tur dal
    • 2 tomato
    • 1/2 teaspoon mustard
    • 1/4 teaspoon turmeric powder
    • a small lemon size ball of tamarind
    • 1 teaspoon ghee

    For the rasam mix:

    • 1 tablespoon bengal gram
    • 1 tablespoon coriander seed
    • 1/2 teaspoon cumin
    • 1/2 teaspoon pepper
    • 1/4 teaspoon methi
    • 5 dry red chilli
    • 2 tablespoon fresh coconut

    For the seasoning:

    • 2 teaspoon ghee
    • 1/2 teaspoon mustard seed
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 1/4 teaspoon cumin
    • 1 red chilly
    • curry leaves

    Method:

    1. Wash the tur dal, add two cups of water and cook it in pressure cooker for three whistles. The dal should be smoothly cooked.
    2. Soak the tamarind in water.
    3. Make tomato puree, keep it aside.
    4. Take a pan, add a teaspoon of ghee and roast all the ingredients except coconut under “For the rasam mix” for two to three minutes. Put the coconut in the end and roast for another minute. When it is completely cool, grind them together.
    5. Extract the tamarind pulp. Mix it with tomato puree, put it to boil, the raw smell of the tomatoes should go.
    6. Put the ground rasam mix, jaggery, and salt into it. Mix the cooked dal well and put it along with other ingredients. Add three cups of water.
    7. Make seasoning, heat ghee in a pan. Add mustard seeds, as it splutters, put cumin, asafoetida, turmeric powder, red chilly and curry leaves. Pour it over the rasam
    8. Once the rasam boils, it is done.
    9. Serve hot with rice.
    Mysore Rasam

    Mysore Rasam

    Mysore Rasam is spicy- tangy lentil based dish served with hot steamed rice.
    Print Recipe
    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    Course: lunch ideas, Main Course
    Cuisine: karnataka
    Ingredients Method

    Ingredients
      

    • 1 cup tur dal
    • 2 tomato
    • 1/4 teaspoon turmeric powder
    • small lemon size ball tamarind
    For Rasam Mix
    • 1 teaspoon ghee
    • 1 tablespoon bengal gram
    • 1 tablespoon coriander seed
    • 1/2 teaspoon cumin
    • 1/2 teaspoon pepper
    • 1/4 teaspoon fenugreek
    • 5 red chilli
    • 1 sprig curry leaves
    • 2 tablespoon fresh coconut
    For the seasoning
    • 2 teaspoon ghee
    • 1/2 teaspoon mustard seed
    • 1/4 teaspoon asafoetida
    • 1/8 teaspoon turmeric powder
    • 1/4 teaspoon cumin
    • 1 red chilli
    • 1 sprig curry leaf

    Method
     

    1. Wash the tur dal, add two cups of water and cook it in pressure cooker for three whistles. The dal should be smoothly cooked.
    2. Soak the tamarind in water.Make tomato puree, keep it aside.
    3. Take a pan, add a teaspoon of ghee and roast all the ingredients except coconut under "For the rasam mix" for two to three minutes. Put the coconut in the end and roast for another minute. When it is completely cool, grind them together.
    4. Extract the tamarind pulp. Mix it with tomato puree, put it to boil, the raw smell of the tomatoes should go.Put the ground rasam mix, jaggery, and salt into it. Mix the cooked dal well and put it along with other ingredients. Add three cups of water.
    5. Make seasoning, heat ghee in a pan. Add mustard seeds, as it splutters, put cumin, asafoetida, turmeric powder, red chilly and curry leaves. Pour it over the rasam. Once the rasam boils, it is done.Serve hot with rice.

    Pin it for later:

    Mysore Rasam

    I am sharing this with the Facebook group, “Food for Feast” where like minded bloggers decide a theme to blog every month. The theme for September was “Satvik Recipe”. Satvik food is that food that can be offered to God and does not contain onion and garlic in it.

    I am also sending this post MLLA 131 hosted by Sasmita of First Timer Cook . It is a monthly event started by Susan and now hosted by Lisa of Lisa’s Kitchen.

    If you have liked this post, do leave a comment below. If you ever make it, do take a picture and post it on Facebook by tagging @evergreendishes or on Instagram by tagging @foodiejayashree.

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  • Sambar / south indian cuisine

    Sambar / south indian cuisine

    Sambar is a thick lentil based, thick soup like dish made with the addition of vegetables and spice mix, usually served with steamed rice. It is commonly made in every household in South India, though the spice mix varies.

    Sambar is thicker than rasam and usually, some kind of vegetables or green leaves are added to it. It is also served with idly and wada. Onion may or may not be added to it. This is a vegan food.

    Here is one kind of sambar that you can make on a regular basis.

    The ingredients that you need are:

    • 1 cup  tur dal
    • 1.5  cup beans,carrot and potato
    • 1 onion cut into small pieces
    • 1 tomato finely cut
    • 2 tsp of sambar powder
    • 1 tsp of chilly powder
    • a lemon size ball of tamarind
    • salt to taste
    • 2 tbsp of  ghee and oil mixed together for seasoning
    • 1/2 tsp of cumin seeds
    • a few curry leaves
    • coriander for garnishing

     

    Method:

    • Wash the tur dal and cook it in the pressure cooker with the veggies. Keep aside.
    • Soak tamarind in water for fifteen minutes.
    • Take oil in a kadai and make the seasoning. Add cumin seeds,curry leaves and onions. Saute till light pink in colour.
    • Add tomatoes and allow to cook till tender.
    • Extract the pulp from the tamarind. Strain it and measure a small glass of it. Pour it into the kadai.
    • Add sambar powder, chilli powder and salt.
    • Allow to boil for sometime.
    • Now add the cooked vegetables in dal .
    • Add sufficient quantity of water.
    • Allow to boil on slow flame,Garnish with fresh finely cut   coriander leaves.

    Take a tip:

    • Sambar powder is easily available in market.

    sambar
    sambar

    Pin it for later:

    Sambar / south indian cuisine

     

    This is an old post which I have redone with better pictures and text. Every fortnightly, a group of bloggers visit our old posts and edit one of them. Sending this to Foodies_ Redoing_Old Post19

     

    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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  • Masala Dosa | Masala Dosa with homemade batter

    Masala Dosa | Masala Dosa with homemade batter

    Dosa is a thin crepe made of batter of rice and lentil. It is fermented overnight and prepared the next day. Masala Dosa is usually served with a chutney and potato vegetable.

    Masala Dosa, the very name  brings a kind of joy to every South Indian. This is one of the popular breakfast dishes in south india. In Karnataka, districts of Bangalore, Mysore and Udupi, it is a common affair to have dosa batter in the refrigerator. It serves dual purpose, the breakfast dilemma is solved and  one can use it for various purpose.

    Other dosa varieites that I make at home are: Jowar Dosa, Neer Dosa, Rawa Dosa

    Masala Dosa 

    The ingredients that you need are:

    For soaking:

    • 4 cups of rice
    • 1 cup of urad dal
    • 1 teaspoon bengal gram
    • a bowl of flattened rice (poha)
    • 1 teaspoon fenugreek seed
    • water

    For batter:

    • salt as needed

    For the potato veggie:

    • 4 potato
    • 2 onion
    • 2 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/2 teaspoon cumin
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • 1/4 teaspoon turmeric powder
    • 4 green chilli
    • salt
    • fresh coriander

    To make coconut chutney :

    Ingredients:

    • 1 cup fresh grated coconut
    • 1/2 cup roasted gram
    • 4 green chilly
    • 1/2 teaspoon oil
    • 1 teaspoon tamarind pulp
    • salt to taste
    • water

    For seasoning:

    • 2 teaspoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder

    To make dosa:

    • batter
    • oil and ghee mixture

     

    Masala Dosa
    Masala Dosa

    Method:

    1. Soak the rice and urad dal in water for five hours. Grind to a fine paste by first adding the rice, after sometime put the lentil to it along with soaked parched rice. Add water as required, let the consistency be thick, you can adjust it later.
    2. Remove the batter in a wide bowl.
    3. Allow it to ferment overnight by keeping it closed in a warm place.

    To make potato veggie:

    1. Wash and pressure cook the potatoes.
    2. Cut onion into thin, medium- long slices.
    3. Once the pressure releases, peel the skin of the potatoes.
    4. Take oil in a pan. Make the seasoning, add mustard seeds, as it crackles, put cumin, bengal gram, urad dal, let it turn golden in colour, add green chillies, turmeric powder and the onion pieces. Once it turns soft and pale in colour, mash the potato and mix it.
    5. Put salt and let the flavours imbibe.
    6. Garnish with fresh coriander.

    To make coconut chutney:

    1. Roast the green chillies in a little oil.
    2. Put them in the jar and grind along with dahlia and a little salt.
    3. After a few seconds, put coconut and water to it. Grind again.
    4. Put tamarind pulp and pulse for the last time.
    5. Remove in a bowl.
    6. Make the seasoning and mix it in the chutney.

    To make dosa:

    1. Add salt to the batter and mix it.
    2. Take the required quantity of batter in a bowl. Adjust the consistency by adding some water to it.
    3. Heat a skillet.  Take a ladle full of batter,  pour it and spread  into a thin crepe. Drizzle some oil over it.
    4. Put some potato veggie inside it and fold it.
    5. Serve in a plate along with coconut chutney.

    Take a tip :

    • Adjust the consistency of batter while preparing dosa. The batter should neither be thick as  idli batter nor thin as rawa dosa batter.
    • The batter can be kept in the refrigerator for four days.
    • You may add a teaspoon of tur dal also along with bengal gram while soaking the lentils.
    • For the potato veggie, a little ginger may be added.

    Pin it for later:

    Masala Dosa
    Masala Dosa

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

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