Evergreendishes

Tag: daily cooking

  • Kidney Bean and Corn Salad

    Kidney Bean and Corn Salad

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    Kidney bean and corn salad is a tasty and nutrition packed snack to binge anytime. Serve it with lunch or as a light snack,  it is definitely a crowd pleaser. 

    Salads form an important part of our diet. They are filling, tasty, easy to prepare and most of all, packed with nutrition and less on calories. It helps in the daily struggle to eat nutrition packed food.

    We love this kidney bean salad, it is so tasty and filling. It is good to indulge in healthy eating on a regular basis.

    Legumes are the seeds or fruits of a family of plants called Fabaceae. Legumes are the essential food in any vegetarian diet. They are a significant source of proteins, dietary fiber, vitamin B and dietary minerals.  The well known legumes are clover, alfalfa, peas, beans, chickpeas, lentils,  lupia bean, soybean, peanuts and tamarind.

     

    Today, I have chosen kidney beans as the star ingredient here. Kidney bean is popular as Rajma in our country.  Rajma Chawal is one of the cherished food of the North Indians, a gravy in which kidney beans are cooked.

    Kidney beans are rich source of protein, carbohydrates and dietary fiber. It help in building the bones and  keeping the heart healthy. It  helps in weight reduction and improves metabolism. It strengthens the digestive system and improves the metabolism.

    One cup (256 grams)  of cooked kidney beans contains roughly 215 calories. It has 13.4 grams of protein and 13.6 grams of fiber. The folate is 23% of the RDI (Recommended Daily Intake), mangane is 22% of RDI, Vitamin K is 48% while Thiamine is 30% of RDI.   Source : www.healthline.com

    kidney bean and corn salad
    kidney bean and corn salad
    kidney bean and corn salad
    Evergreendishesdev

    Kidney Bean and Corn Salad

    5 from 3 votes
    Kidney bean and corn salad is a tasty and healthy snack to binge anytime. 
    Print Recipe Pin Recipe
    Prep Time 8 hours
    Cook Time 1 hour
    Total Time 9 hours
    Servings: 6 people
    Course: evening snacks, lunch ideas, midday snack
    Ingredients Method Notes

    Ingredients
      

    • 1 cup kidney beans
    • 1 cup sweet corn kernels
    • 1 onion
    • 2 cucumber
    For the dressing
    • 1 teaspoon mustard powder
    • 1/2 teaspoon pepper powder
    • 1/4 teaspoon oregano
    • 1/2 lemon juice
    • 2 teaspoon olive oil
    • salt to taste

    Method
     

    Pre-requisites
    1. Soak black beans overnight or for seven to eight hours.
    Method:
    1. Cook the black beans in pressure cooker for seven to eight whistles. Remove it only after the pressure releases by itself. 
    2. Cut onions finely. Cut cucumber into small chunks.
    3. Put the corn kernels in hot water. 
    4. Take the beans and put them in a bowl. The water may be used later. Add other veggies to it. 
    5. In a small bowl, mix all the ingredients for the seasoning, and put it over it. 
    6. Gently mix and serve.

    Notes

    • Kidney beans need to be well cooked. They should be soft when you touch between fingers, pressure cook it again  if not done properly.
    • Canned beans may be used.
    • I have used frozen corn here. 
    kidney bean and corn salad
    kidney bean and corn salad

    Sending this to My Legume Love Affair #120 hosted by Jagruti of JCookingOdyssey. popular as MLLA, this event which spotlights on Legumes  was  started in 2008 by Susan  of The Well Seasoned Cook. Currently, it is run by Lisa of Lisa’s Kitchen. 

    If you have liked this post, do leave a comment. It motivates me to write more.

    If you ever make this recipe, do take a photo of your creation and tag me on Instagram @foodiejayashree or @evergreendishes on Facebook. Subscribe to get all updates and an e-book for free.

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    kidney bean and corn salad

     

     

  • Cabbage stir fry recipe | cabbage palya

    Cabbage stir fry recipe | cabbage palya

    Cabbage stir fry/ palya  is a simple yet flavourful accompaniment. It tastes good with rice and sambar or rasam.  It can also be served with chapati or roti.

    Cabbage is one of the veggies that I cook on a regular basis. It is flavourful and pairs well with  both rice and  chapati. It can be easily made with a few ingredients. The cabbage stir fry is also called as thoran, palya  and poriyal.

    Let’s know a bit of cabbage:

    It is one of the widely grown vegetables in the world. It is a low calorie, fiber rich leafy vegetable. It is the store house of phyto chemicals.

    Variety:

    Different varieties of cabbage are cultivated such as green, purple, red, savoy, bok-choy and napha cabbage.

    Benefits of using cabbage:

    Cabbage  helps in preventing cancer. It helps in reducing bad cholestrol. It aids in weight loss. It can be eaten both raw and cooked. It is a rich source of fibre. It helps prevent constipation. It boosts mental functions.

    Culinary usage:

    It can be used both in raw and cooked form. It is versatile vegetable which eases our cooking. From salads to stir fry, it is one of the veggies that most people consume. It is one of the key ingredients in Indo- Chinese cooking. Cabbage rice is easy to prepare and  tastes awesome. One can make fried snacks and serve with tea.

    Cabbage stir fry| poriyal |thoran| palya

    Ingredients:

    • 1 medium cabbage
    • 1 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon turmeric powder
    • 1/4 teaspoon asafoetida
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • 4 green chilly
    • a few curry leaves
    • salt to taste
    • 1 teaspoon milk
    • coriander for garnishing
    • 1/2 bowl fresh coconut

    Method:

    1. Cut the cabbage as finely as you can. The taste of the stir fry to an extent depends on how we cut it. Put it in water, rinse and put in a colander.
    2. Take oil in a pan, add mustard seeds, as it crackles, put bengal gram and urad dal to it. Let it get a golden colour. Add turmeric powder, asafoetida and green chilly to it.
    3. Add the cabbage to it. Put salt and milk. Milk helps in avoiding the smell cabbage emits at times. Since, no onion is used here that can elevate the taste, I add a little milk. Mix it, close a lid and let cook on slow flame.
    4. Once it tender and cooked, remove the lid and let cook for sometime. Sometimes, cabbage tends to get watery.
    5. Add coconut if using and garnish with fresh coriander.

    Take a tip:

    • Adding of coconut enhances the flavour and it is a typical South Indian style of cooking. I have not added here
    • One can use green peas along with cabbage. Add a handful of it along with cabbage and let it cook.
    • Do cut cabbage  as finely as possible.
    cabbage stir fry
    cabbage stir fry

    About the event:

    Cabbage stir fry recipe was posted in 2018, four years later, I have added one more picture to it.  I have also put the pinterest pic and made a few seo related changes.Sending it to Foodies_Redoing Old Post 76, where we edit out old posts with better pictures, text or both.

    cabbage stir fry | thoran | palya
    Evergreendishesdev

    Cabbage Stir Fry

    Cabbage Stir Fry is a simple and tasty accompaniment for any meal. It tastes good with rice as well as chapati.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course: lunch box, lunch ideas, Side Dish
    Cuisine: Indian, South Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 medium size cabbage
    • 1 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon turmeric powder
    • 1/4 teaspoon asafoetida
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • 4 green chilly cut into pieces
    • few curry leaves
    • coriander for garnishing
    • 1/2 cup fresh coconut optional
    • 1 teaspoon milk
    • salt to taste

    Method
     

    1. Shred the cabbage as finely as you can. Put it in water and keep it aside. Put in a colander.
    2. Make seasoning in a pan, add oil, put the mustard seeds, as it splutters, add bengal and urad dal. Let it turn golden, add turmeric powder, asafoetida, green chilly and curry leaves.
    3. Put the shredded cabbage into it, add salt and milk. Mix and cover with a lid. Let cook on a slow flame.
    4. Once it is cooked, add coconut and heat it.
    5. Garnish with fresh coriander.

    Notes

    • Peas may be added to it.
    • Coconut may be avoided.
    • Adding of milk helps to remove the odour of cabbage that it has.
    cabbage stir fry
    cabbage stir fry

    If you ever make Cabbage Stir Fry 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!

  • Raw Mango Rice / Mavina kayi chitranna

    Raw Mango Rice / Mavina kayi chitranna

    Raw mango rice / mavina kayi chitranna  is a delicious rice preparation from South India. It is known by different names as mavin kayi chitranna in karnataka , mamidkayi pulihora in Andhra pradesh or mangai sadam in Tamil nadu. (more…)

  • Spinach chutney / Palak chutney

    Spinach chutney / Palak chutney

    Spinach chutney is  one of the lesser known accompaniment to many. It pairs well with hot steamed rice. It is ideal to serve with chapati or jowar roti too.

    Chutneys form an integral part of the lunch menu in many households, it can be served both with plain rice or the flat breads. Here is one kind of chutney, that is sure to be a crowd pleaser. Spinach chutney is not only healthy but also tasty.

    Spinach is a super food consisting of Vitamin A and K, magnesium,iron , folate and potassium. It helps increase insulin level. lower blood pressure, prevents cancer, good  for asthamatic patients. Being rich in dietary fibre, it helps in preventing constipation. One needs to find ways to incorporate spinach in their diet.

    My other posts of this wonderful spinach can be read here in the post 5 ways to use spinach

    Spinach chutney / Palak chutney

    Spinach Chutney Recipe / Palak Chutney

    Ingredients:
    • spinach leaves of 2 bunch
    • green chilly 3-4
    • methi seeds 1/2 tsp
    • coconut 1/2 bowl
    • tamarind pulp 2tsp
    • salt to taste
    • oil

    Instructions

    1. Remove the stalk of spinach leaves.Chop and put them in water. All the impurities settle down. Put them in a colander.
    2. Take a drop of oil and roast the fenugreek seeds. Put them aside.
    3. Add half teaspoon of oil, add the green chilly and then the spinach leaves and salt . Let cook for a while. Switch off the gas and let cool.
    4. Grind all ingredients together in a mixer.
    5. To serve;
    6. Make seasoning with a little asafoetida anda pinch of turmeric powder. Add it to the prepared chutney and serve.
    Notes
    Adjust the amount of green chilly to your preference.
    About the event:
    This is an old post which I have redone with better pictures. Sending this Foodies_Redoing Old Post 38. It is  a fortnightly event where we work upon an old post.

     

    Spinach chutney / Palak chutney

    Spinach Chutney / Palak chutney

    Serve this chutney with hot rice and ghee, it tastes yum. It can also be eaten with jowar roti.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Course: chutney,
    Cuisine: karnataka
    Ingredients Method

    Ingredients
      

    • 2 bunch spinach
    • 4-5 green chilly
    • 1/2 teaspoon methi seeds
    • 1/2 bowl coconut
    • 2 teaspoon tamarind pulp
    • salt to taste
    • oil

    Method
     

    1. Remove the stalk of spinach leaves.Chop and put them in water. All the impurities settle down. Put them in a colander.
    2. Take a drop of oil and roast the fenugreek seeds. Put them aside.
    3. Add half teaspoon of oil, add the green chilly and then the spinach leaves and salt . Let cook for a while. Switch off the gas and let cool.
    4. Grind all ingredients together in a mixer.
    5. Make seasoning with a little asafoetida anda pinch of turmeric powder. Add it to the prepared chutney.

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    Spinach chutney

     

    If you ever make any of these recipes, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
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  • Rajma masala recipe | Two way cooking of rajma

    Rajma masala recipe | Two way cooking of rajma

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    Rajma Masala is a delicious side dish from North Indian cuisine. It is a comfort food for them.

    Rajma is one of the most loved pulses in the northern states. It is served with rice or any kind of Indian flat  bread. Chawal Rajma is a very popular dish.The long bean is kidney shaped, hence it is known as Kidney bean. It is a rich in nutrients and  highly recommended for the vegetarians. More information is here.

    Cooking the kidney bean properly is a necessary, otherwise, it cannot be eaten and may cause stomach disorder too. I remember, a few years back, I advented to cooking this one. A newbie at this, it was a total disaster. The kidney beans, though cooked, were still hard. I stopped cooking for sometime.  Now, again, it has made a comeback and the cooking the right way. The kidney bean, needs to be cooked for nearly half an hour in the pressure cooker,  at least ten to twelve whistles. Let it cool by itself. Later, check and if they are not tender, cook them again for some more time.

    Here, I am sharing two methods of making rajma masala. Follow whichever you prefer.

    rajma masala
    rajma masala

    Ingredients :

    • 1/4 kg Rajma
    • 3 tomato
    • 2 onion
    • 1 inch ginger
    • 4 cloves garlic
    • 2 green chilli
    • 1/2 teaspoon cumin
    • 1 bay leaf
    • 1 red chilli
    • 1/2 teaspoon turmeric powder
    • 1/2 teaspoon dhania powder
    • 1/2 teaspoon cumin powder
    • amchur powder
    • 2 teaspoon chilli powder
    • 1 teaspoon garam masala
    • salt to taste
    • 2 teaspoon oil

    Method :

    Pre requisites:

    • Rajma need to be soaked overnight.
    • Put tomatoes in hot water. Peel the skin.
    • Cut onions into chunks.

    First method to prepare:

    • Drain the water from the soaked kidney bean, put fresh water to it and cook in a pressure cooker for fifteen whistles.
    • Grind tomato, onion, ginger, garlic and chilli to a paste.
    • The kidney beans need to be really soft, otherwise it will not taste good.
    • Heat oil, Put cumin, red chilly and bay leaf to it. As it sizzles, add  the tomato mix puree and saute for a while.
    • The oil should leave the sides , then add the spice powders.
    • Add  turmeric powder and salt. Let boil, make it to a gravy consistency by adding adequate quantity of water.
    • Add the cooked rajma to it.
    • Simmer on a low flame for sometime.
    • Rajma masala is ready to serve.
    • Serve hot with any flat bread or rice.

    Alternate Method :

    • Grind tomato, onion, ginger, garlic and green chilli to a paste.
    • Take oil in a pressure pan, add cumin seed as it sizzles throw in the red chilli and bay leaf to it. Put the tomato onion paste to it. Saute it for sometime. Let the oil leave the sides.
    • Put turmeric powder, dhania powder, cumin powder, garam masala, red chilli powder and amchur powder to it. Saute it for sometime.
    • Drain the water from the soaked rajma. Rinse it in water.
    • Put the washed rajma to it along with salt and five cups of water. Close the lid. Put the whistle and allow it to cook for eight whistles.
    • Let the pressure release by itself. Check the consistency, if needed boil it for sometime.
    • Garnish with fresh coriander leaves. Rajma in pressure cooker is ready to serve.

    The other North Indian dishes you may like are Malai Kaofta, Chana Masala, Alu Palak, Vegetable Makhanwala 

    Evergreendishesdev

    Rajma Masala

    5 from 6 votes
    Rajma Masala is a delicious accompaniment from North Indian cuisine. It pairs well with any kind of flat bread or hot steamed rice. Rajma chawal is a popular food in North India.
    Print Recipe Pin Recipe
    Course: dinner, lunch
    Cuisine: north indian
    Ingredients Method Notes

    Ingredients
      

    • 1/4 kg Rajma
    • 3 to mato
    • 2 onion
    • 1 inch ginger
    • 4 cloves garlic
    • 2 green chilli
    • 1/2 teaspoon cumin
    • 1 bay leaf
    • 1 red chilli
    • 1/2 teaspoon turmeric powder
    • 1/2 teaspoon dhania powder
    • 1/2 teaspoon cumin powder
    • amchur powder
    • 2 teaspoon chilli powder
    • 1 teaspoon garam masala
    • salt to taste
    • 2 teaspoon oil

    Method
     

    Pre requisites:
    1. Rajma need to be soaked overnight.
    2. Put tomatoes in hot water. Peel the skin.
    3. Cut onions into chunks.
    First Method To prepare ;
    1. Drain the water from the soaked kidney bean, put fresh water to it and cook in a pressure cooker for fifteen whistles.
    2. Grind tomato, onion, ginger, garlic and chilli to a paste.
    3. The kidney beans need to be really soft, otherwise it will not taste good.
    4. Heat oil, Put cumin, red chilly and bay leaf to it. As it sizzles, add  the tomato mix puree and saute for a while.
    5. The oil should leave the sides , then add the spice powders.
    6. Add  turmeric powder and salt. Let boil, make it to a gravy consistency by adding adequate quantity of water.
    7. Add the cooked rajma to it.
    8. Simmer on a low flame for sometime.
    9. Rajma masala is ready to serve.
    10. Serve hot with any flat bread or rice.
    Alternate Method :
    1. Grind tomato, onion, ginger, garlic and green chilli to a paste.
    2. Take oil in a pressure pan, add cumin seed as it sizzles throw in the red chilli and bay leaf to it. Put the tomato onion paste to it. Saute it for sometime. Let the oil leave the sides.
    3. Put turmeric powder, dhania powder, cumin powder, garam masala, red chilli powder and amchur powder to it. Saute it for sometime.
    4. Drain the water from the soaked rajma. Rinse it in water.
    5. Put the washed rajma to it along with salt and five cups of water. Close the lid. Put the whistle and allow it to cook for eight whistles.
    6. Let the pressure release by itself. Check the consistency, if needed boil it for sometime.
    7. Garnish with fresh coriander leaves. Rajma in pressure cooker is ready to serve.

    Notes

    To check the rajma if they are cooked properly, it should easily smudge between two fingers. 

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    rajma masala
    rajma masala

    If you ever make Rajma Masala recipe in yoour 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!

  • Beans Stir fry / Beans Palya

    Beans Stir fry / Beans Palya

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    Beans, popularly known as French beans or just by the name of ring beans is a key ingredient in South Indian cooking. It makes a good combo with other veggies such as carrot, peas, capsicum and potato and can be used in various dishes as gravies, pulav or snacks. But, have you tried this simple g bean stir fry? I am sure, many are not aware of this , do give a try. Bean stir fry is a healthy and easy alternative to quick cooking. It can be used as an accompaniment with chapati or rice. Beans palya makes a good accompaniment in South Indian cooking.

    Beans Stir Fry / Beans Palya Recipe

    Ingredients:

    • 1/2 kg beans
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon asafoetida
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • 4 green chilly
    • curry leaves a few
    • coriander for garnishing
    • fresh coconut
    • 2 teaspoon oil
      salt to taste
    • fresh coconut
    • coriander leaves

    Equipments : chopping board,knife, wok, spatula

    Method:

    1. Remove the ends and the strings of the beans Chop them finely.
    2. Wash it in tap water and keep aside.
    3. Take a wok, add the oil and heat on a low flame. Add mustard seeds, as it crackles add the bengal gram and urad dal, leave it for a while, then add the green chilly ,turmeric powder, asafoetida and curry leaves.
    4. Add the chopped green beans along with salt and sprinkle a little water. Allow to cook till tender.
    5. Add grated coconut and fresh coriander leaves to it. Green bean stir fry is ready to serve.

    Take a tip:

    • Addition of coconut enhances the taste. During summer, keep it in the refrigerator.
    • A few dry red chilly may be added in the seasoning instead of green chilli. Alternatively, you can add red chilli powder after the beans is tenderly cooked.
    • You may use onion along with it. The traditional recipe does not use it.
    • In one kind of recipe, coconut and chilli powder are ground and added.

     

     

    Beans Stir Fry

    Beans stir fry is a tasty side dish from South India.
    Print Recipe
    Ingredients Equipment Method

    Ingredients
      

    • 1/2 kg beans
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon asafoetida
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • 4 green chilly
    • curry leaves a few
    • coriander for garnishing
    • fresh coconut
    • 2 teaspoon oil
    • salt to taste

    Equipment

    • cooking pan, serving spoon, bowl

    Method
     

    1. Chop the beans finely . Wash it in cold water and keep aside.
    2. Take a wok, add the oil and heat on a low flame. Add mustard seeds, as it crackles add the bengal gram and urad dal, leave it for a while, then add the green chilly ,turmeric powder, asafoetida and curry leaves. Add the chopped green beans along with salt and sprinkle a little water.
    3. Allow to cook till tender. Add grated coconut and fresh coriander leaves to it. Green bean stir fry is ready to serve.

    About the event :

    Sending this to Foodies_Redoing Old Post_166. It is a fortnightly event, an old post is worked by editing the post with better pictures or more relevant content. Here, I have changed the picture on this day Dec 7th, 2025.

    If you ever make Beans Stir Fry 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!

     

  • Raw Tomato Chutney

    Raw Tomato Chutney

    Raw tomato chutney is one of the chutney variety that I often prepare at home. It is tasty and spicy. Now, that tomatoes are in season, I usually have it in my refrigerator. Give a try to this variety, you will not regret.

    Raw Tomato Chutney
    Raw Tomato Chutney

    Raw Tomato Chutney :

    Ingredients :

    • 1/4 kg raw tomato
    • 1 cup grated coconut
    • 1 tbsp  white sesame
    • 4 green chillies
    • salt to taste
    • 1 tsp oil

    For the seasoning:

    • 2 teaspoon oil
    • 1/4 teaspoon mustard seeds
    • 1/4 teaspoon asafoetida
    • a few curry leaves

      Method:

    • Wash and cut the tomatoes.
    • Dry roast the sesame seeds
    • Take a little oil and roast the green chillies. Keep aside.
    • Now, add  a little more oil and put the tomatoes into it. Add salt and allow to cook till tender.
    • Allow to cool.
    • Grind all ingredients together.
    •  In a small pan, make the seasoning, put it over the chutney and serve with chapati or jowar roti.

    Raw Tomato Chutney

    Raw tomato chutney is a tasty accompaniment with any meal. It tastes good with chapati , jowar roti or even as an accompaniment with rice.
    Print Recipe
    Course: accompaniments, chutney,, Side Dish
    Cuisine: Indian, karnataka
    Ingredients Method Notes

    Ingredients
      

    • 1/4 kilogram raw tomato
    • 1 cup grated coconut fresh
    • 1 tablespoon white sesame
    • 4 green chilly
    • salt to taste
    • 1 teaspoon oil
    For the seasoning:
    • 2 teaspoon oil
    • 1/4 teaspoon mustard seeds
    • 1/4 teaspoon asafoetida
    • a few curry leaves

    Method
     

    1. Wash and cut the tomatoes.
      Dry roast the sesame seeds
      Take a little oil and roast the green chillies. Keep aside.
      Now, add  a little more oil and put the tomatoes into it. Add salt and allow to cook till tender.
      Allow to cool.
      Grind all ingredients together.
      Serve with chapati or jowar roti.
    2. Dry roast the sesame.
    3. Take a little oil and roast the green chillies. Keep it aside.
    4. Now, add a little more oil and put the tomatoes to it. Add salt and allow to cook until tender.
    5. Allow to cool. 
    6. Grind all ingredients to gether
    7. Take oil in a pan, make the seasoning. Put it over the chutney and serve with roti or chapati. 

    Notes

    • Adjust green chilly as per your need.
    • Use firm raw tomatoes for a tasty chutney.

     

    Gongura chutney