Evergreendishes

Tag: easy cooking

  • Black eyed bean veggie

    Black eyed bean veggie

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

     

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

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

    This post is part of BM#96 

    black eyed bean veggie
    black eyed bean veggie

    Ingredients:

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

    Method:

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

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

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

    Evergreendishesdev

    Black eyed pea stir fry

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

    Ingredients
      

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

    Method
     

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

    Notes

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

     

    black eyed bean veggie
    black eyed bean veggie

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

    black eyed bean stir fry
    black eyed bean stir fry

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

     

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

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

     

  • Kidney Bean and Corn Salad

    Kidney Bean and Corn Salad

    Jump to Recipe Print Recipe

    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.

    Pin it for later:

    kidney bean and corn salad

     

     

  • Tuvar lilva masala curry| Green pigeon peas curry| Togare kalu curry

    Tuvar lilva masala curry| Green pigeon peas curry| Togare kalu curry

    Winter brings its own blessings, fresh vegetables are available. There is no dearth for greens. Green pigeon peas are the fresh form of tuvar dal and is available in winter. Tuvar lilva masala curry is a tasty and easy to make accompaniment that can be paired with chapati or phulka.

    The other names for Tuvar lilva are green pigeon peas and togare kalu

    Tuvar lilva masala curry
    Tuvar lilva masala curry

    The green pigeon peas can be shelled and stored in refrigerator for a few days.

    You can have easy access to our recipes. We are now available on mobile app, you can download it here from the playstore

    https://play.google.com/store/apps/details?id=com.gembox.info.evergreendishes

    Let’s get cooking Tuvar Lilva Masala Curry

    Ingredients:

    • 1 bowl green pigeon peas ( 1 bowl= 200 ml)
    • 2 teaspoon oil
    • 1/2 teaspoon cumin
    • 1/2 teaspoon turmeric powder
    • salt to taste

    Grind to a paste:

    • 2 onion
    • 2 tomato
    • 1/2 inch ginger
    • 3 cloves garlic

    Grind to a paste:

    • 1 bowl coriander leaves
    • 1 green chilly
    • 1tablespoon pumpkin seeds

    Method:

    1. Boil green pigeon peas with a little salt. Alternatively, you can pressure cook.
    2. Soak pumpkin seeds for half an hour in some water.
    3. Blanch the tomatoes. Make a paste of onion, tomato, ginger and garlic.
    4. Make a paste of coriander, green chilly and pumpkin seeds.
    5. Take oil in a pan, add cumin, as it splutters put the onion and tomato puree. Saute it well for a few minutes.
    6. Add the green paste to it. Put salt. Let cook for two minutes.
    7. Now, add the cooked pigeon peas, mix and simmer for sometime.
    8. Tuvar lilva curry is ready to serve.

    Tuvar lilva masala curry
    Tuvar lilva masala curry

    Take a tip:

    • Add more green chilly if you want it spicy.

    Tuvar lilva masala
    Evergreendishesdev

    Tuvar lilva masala curry

    Tuvar lilva masala curry is a tasty accompaniment that can be made during winters.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings: 4
    Course: accompaniment, curry, gravy, Side Dish
    Cuisine: Indian, Vegan,
    Ingredients Method Notes

    Ingredients
      

    • 1 cup tuvar lilva 1 cup =200 ml used
    • 2 teaspoon oil
    • 1/2 teaspoon cumin
    • 1/2 teaspoon turmeric powder
    Grind to a paste
    • 2 onion
    • 2 tomato
    • 1 inch ginger
    • 3 cloves garlic
    Grind to a paste
    • 1 green chilly
    • 2 tablespoon coriander
    • 1 tablespoon pumpkin seeds

    Method
     

    1. Boil  tuvar lilva with a little salt. Alternatively, you can pressure cook it.
    2. Soak the pumpkin seeds in water for half an hour.
    3. Blanch the tomatoes, peel the skin and grind all the ingredients together.
    4. Grind pumkin seeds along with coriander and green chilly to a paste. 
    5. Take oil in a pan. Add cumin, as it splutters, put the onion and tomato paste. Saute it for sometime. Put turmeric powder  and mix it well. 
    6. Add the green paste and salt to it. Let cook for sometime.
    7. Then, add the cooked green pigeon peas. Let simmer for five minutes. Green pigeon peas curry is ready to serve.

    Notes

    Add an extra green chilly if you want it spicy.

    Tuvar lilva masala
    Tuvar lilva masala

    Other tuvar liva recipes from my co-bloggers Fresh Toor Curry  Fresh Tuvar Curry

    If you have liked this post, do comment and share it. Follow evergreendishes on Pinterest, Twitter, Facebook and Instagram.

  • Healthy Carrot Corn Stir Fry

    The humble carrot , though tasty does not standout much as a stirfry. It is ideal if blended with any other kind. Carrot and corn stirfry  is  healthy and easy to make and can be used as an accompaniment with chapati or phulka. It is also ideal for those who do not like to eat it raw.

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  • Mango smoothie with varied toppings

    Mango smoothie with varied toppings

    Mango smoothie is healthy and makes an excellent breakfast for all. It is packed with the goodness of mango, yoghurt and milk.

    It is the season of mangoes and no reason not to use mangoes. As children, we enjoyed eating mangoes. Now, I find ways to cook with it.

    The recipe of mango smoothie is given below. Addition of sugar is optional. It depends on the sweetness of the mango and most time, we rarely need it. Here, topping can be varied, you can put some chopped nuts, cherries or serve with a wafer.

    The reason I love smoothies, it is filling and can be made in a jiffy.

    The other mango recipes are : mango pannacotta, amba bhaat, mango sheera,

     

     

    mango smoothie
    manggo smoothie

     

    Mango Smoothie Recipe

     

    Ingredients :

    • 2 mango
    • 1 cup cold milk
    • 200 ml yoghurt

    METHOD :

    Cut mango into chunks. Put it in a liquidiser with yoghurt and milk. Serve with any topping given below

    Toppings :

    • cherries
    • nuts as cashew, almond and raisin cut into pieces
    • wafers
    • roasted flax seeds
    • soaked chia seeds

    Take a tip :

    • Any kind of sweetener may be used if needed.
    • Addition of milk is optional but it helps in balancing the taste if the curd is slightly sour.

     

    Pin it for later :

    mango smoothie
    mango smoothie

    mango smoothie

    Mango Smoothie

    Mango Smoothie is an easy to make, tasty and filling breakfast. Use any of the toppings or a combination of them.
    Print Recipe Pin Recipe
    Ingredients Method Notes

    Ingredients
      

    • 2 mango
    • 1 cup cold milk
    • 200 ml yoghurt

    Method
     

    1. Cut mango into chunks. Put it in a liquidiser with yoghurt and milk. Serve with any topping given below
    Toppings :
    1. cherries
    2. nuts as cashew, almond and raisin cut into pieces
    3. wafers
    4. roasted flax seeds
    5. soaked chia seeds

    Notes

    Any kind of sweetener may be used if needed.
    Addition of milk is optional but it helps in balancing the taste if the curd is slightly sour.

    About the event:

    This is an old post, which I have redone with better pictures and text. Sending it to Foodies Redoing _98. It is a fortnightly event and so many of my posts have been redone here.

    If you ever make Mango Smoothie, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

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