Evergreendishes

Tag: Gluten free

  • Cream of Tomato soup

    Cream of Tomato soup

    Cream of Tomato Soup is a popular winter treat when vegetables are available in plenty. It is ideal for the cold winter nights.

    Appetisers are anything, food and drink that are served before the food, which are considered to increase the pangs of hunger. These are usually served during parties and it can include a whole array of juices, soups and tasty snacks which are usually eaten in just a few nibbles. This “Appetisers”  marks a new category in my blog. Today I present to you  “Cream of Tomato Soup”.

     

    Tomato Soup is the most cherished and the oldest ever known soup to us. It is a classic soup which you can serve for any occasion, be it a party or just a get-together.

    The making of soup involves three steps.

    •  Boiling of vegetables
    • Extracting of pulp
    • Making of the soup

    When you boil the vegetables, never discard the water. It is rich in nutrients, you can add it later in the soup. To extract the pulp, you need a blener or a grinder and a metal sieve, neither too small or big.

    cream of tomato soup
    cream of tomato soup

     

    Ingredients :

    • 12 tomato  
    • 4 onion  
    • 1 pod garlic  
    • 1 teaspoon sugar 
    •  1/2 cup fresh cream
    •  salt to taste
    • water
    • 1 teaspoon pepper powder 
    • bread croutons

     

    Method :

    Wash the tomatoes. Cut them into halves. Chop the onions into cubes. Peel the garlic cloves. Put all these veggies in a thick bottomed pan and boil with sufficient quantity of water. Peel the skin of the tomatoes and put them in a processor along with other veggies.

    Take a sieve and pass through it. Repeat the procedure.You can do it two or three times.  Depending on the consistency, add water to the pulp.

    Keep it to boil. Add salt, sugar  and pepper powder to it. Finally, add cream to it and remove from fire.

    Take a tip :

    • Use firm, red tomatoes.
    • Bread croutons are made by tossing the pieces in ghee or oil. Alternatively, you can put them in an air fryer.

    About the event :

    Sending this to Foodies _Redoing Old Post _144. It is a fortnightly event, a group of bloggers work together on an old post, it can either be by fixing with a better picture or adding more text. Sometimes, we do multiple things. Here, I have changed the pictures, the recipe remains the same.

     

    Cream of Tomato Soup

    5 from 6 votes
    Tomato Soup is a winter treat. The addition of cream makes it tasty and creamy.
    Print Recipe
    Course: appetisers
    Cuisine: international
    Ingredients Method Notes

    Ingredients
      

    • 12 tomato
    • 4 onion
    • 1 pod garlic
    • 1 teaspoon sugar
    • 1/2 cup fresh cream
    • salt to taste
    • water
    • 1 teaspoon pepper powder
    • bread croutons

    Method
     

    1. Wash the tomatoes. Cut them into halves. Chop the onions into cubes. Peel the garlic cloves. Put all these veggies in a thick bottomed pan and boil with sufficient quantity of water. Peel the skin of the tomatoes and put them in a processor along with other veggies.
    2. Take a sieve and pass through it. Repeat the procedure.You can do it two or three times.  Depending on the consistency, add water to the pulp.
    3. Keep it to boil. Add salt, sugar  and pepper powder to it. Finally, add cream to it and remove from fire.

    Notes

    Use large, firm, red tomatoes.
    Bread croutons are made by tossing the pieces in ghee or oil. Alternatively, you can put them in an air fryer.

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    cream of tomato soup

  • Banana Smoothie

    Bananas , store house of nutrients, love to use this fruit in as many ways as I can. Unlike other fruits, it is available all round the year and these fruits are always in store at home. Banana smoothie is another way to use this fruit.

    (more…)

  • Mint Chutney

    This green chutney is ideal as an accompaniment with snacks as samosas or cutlets. It can also be used with chapati, idli or dosa as a change from the regular one. Mint chutney in the refrigerator can be a quick fix  solution in emergencies. Do give it a try.

    (more…)

  • Moongdal Payasa or Kheer

    Moongdal Payasa or Kheer

    Moong dal is used for various purposes in our daily cooking. From salads and dals to desserts, it finds its place in some form or the other. Today, I present a traditional  Indian sweet dish. Payasa is a sweet preparation usually  of medium consistency, which are made of numerous kinds. (more…)

  • Beetroot Stir Fry Recipe

    Beetroot Stir Fry Recipe

    Beetroot stir fry is a simple, healthy and tasty side dish from South Indian cuisine. It pairs well with chapati or phulka.

    Beetroot is a wonderful vegetable .The vibrant  purple colour is very pleasing. I really love that colour. Dark coloured vegetables are all rich in nutrients and so is this one. It is rich in calcium, iron, Viamin A and C and packed with anti oxidants.

    It is good for the heart and lowers the blood pressure. It is said to prevent some types of cancer. It helps in the functioning of the brain and thus helps in preventing dementia. It is rich in fibre and thus helps in keeping the body clean.

    One can find many ways to include this vegetable.Many people drink juice of it. It can be used in vegetables, soups and varied snacks as cutlets and burgers. Today, I am presenting to you a simple vegetable which is healthy and can be quickly prepared.

    This  vegetable is liked by my children sans fresh coconut, but do feel free to include it for a better taste.

    Beetroot Stir Fry
    Beetroot Stir Fry

    Beetroot Stir Fry

    Ingredients:

    • 1 beetroot
    • 2 teaspoon oil
    • 1/2 teaspoon mustard seed
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 2 green chilly
    • salt
    • 1/4cup fresh grated coconut

     

    Method:

    • Cut the beetroot in half and pressure cook it along with rice or dal.
    • Peel the skin and cut into small cubes.
    • Make a seasoning  by adding the mustard seeds, urad dal, bengal gram , asafoetida  and turmeric powder. Add the green chilli and after a second , put the beetroot pieces and stir. Add salt and coconut and heat on a low flame for sometime.
    • Serve with chapati or phulka or as an accompaniment with rice.

    Take a tip:

    • The purple crimson colour tends to cover our hands while cooking. Use lime juice to get rid of it.
    • Keep the beetroot in a separator or on a steel lid over the separator.
    Beetroot Stir Fry
    Evergreendishesdev

    Beetroot Stir Fry

    Beetroot Stir Fry is a simple yet tasty side dish. It pairs well with chapati as well as rice.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course: lunch box, lunch ideas
    Cuisine: karnataka
    Ingredients Method Notes

    Ingredients
      

    • 1 beetroot
    • 1 tsp urad dal
    • 2 green chilly
    • 1/4 tsp asafoetida
    • 1/4 tsp turmeric powder
    • 1/2 tsp mustard seeds
    • 2 tsp oil
    • 1 cup fresh grated coconut optional

    Method
     

    1. Cut the beetroot in half and pressure cook it along with rice or dal.
    2. Peel the skin and cut into small cubes.
    3. Make a seasoning  by adding the mustard seeds, urad dal, bengal gram , asafoetida  and turmeric powder. Add the green chilli and after a second , put the beetroot pieces and stir. Add salt and coconut and heat on a low flame for sometime.
    4. Serve with chapati or phulka or as an accompaniment with rice.

    Notes

    The purple crimson colour tends to cover our hands while cooking. Use lime juice to get rid of it.
    Keep the beetroot in a seperator or on a steel lid over the seperator.

    About the event:

    Sending this to our fortnightly event, Foodies_Redoing Old Post 37, where we work on an old post by editing the picture, text or both. Here, I have created new pictures.

    Pin it for later:

    Beetroot Stirfry

    If you ever make this recipe, 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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  • Alu Palak Potatoes in spinach gravy

    Alu Palak Potatoes in spinach gravy

    Spinach is widely used in my cooking. I like this green vegetable for its versitality. One can use it in various kinds of dishes, from starters to rice dishes. Being a store house of nutrients, its one of the reasons, vegetarians should use it. The gravy of spinach is the basis for many north indian dishes. (more…)

  • Malai Kofta recipe | how to make malai kofta

    Malai Kofta recipe | how to make malai kofta

    Malai Kofta is a tasty and  popular North Indian side dish. Koftas are small balls made by deep or shallow frying. They are immersed in the gravy made with malai (fresh cream).

    The koftas and gravy are made of different kinds as using vegetables, paneer or potatoes.  Here is one kind which is immensely liked by all at home. 

    What is Malai Kofta ?

    Malai is the Hindi word and literally translates to cream. Kofta are dumplings made with potato or other veggies mixed with spices and bread crumbs. They may be deep or shallow fried. The gravy dunked with koftas makes a tasty accompaniment.

    Let’s get to the recipe of Malai Kofta:

    INGREDIENTS :

    FOR THE GRAVY :

    • onion 1
    • tomato 2
    • ginger 1inch
    • coriander seed1tsp
    • cumin 1tsp
    • green chilly 2
    • almonds 8
    • poppy seeds 1tsp
    •  turmeric powder 1/2 tsp
    • chilly powder 1 tsp
    • salt to taste
    • fresh cream 1/2 cup

    FOR THE KOFTAS:

    • potatoes boiled 4
    • red chilli powder 1tsp
    • coriander leaves 1/2 bowl
    • salt to taste
    • onion 1
    • maida 1tbsp

    malai kofta

    METHOD:

    1. Remove the skin of the tomato by making an incision and putting them in hot water.
    2. Cut onions .
    3. Put almonds in hot water in another bowl to remove the skin.
    4. Make a puree of tomato and onions.
    5. Grind ginger ,dhania, cumin,almonds and poppy seeds to a fine paste.Keep aside.

    To make the gravy :

    Take  oil in a kadai . Add the onion and tomato puree and fry till oil seperates. Add turmeric powder and chilli powder and stir again for sometime.  Now,add the ground paste and required quantity of water. Add salt. Whisk the cream well and mix into it. Let boil for sometime.

    TO MAKE THE KOFTAS :

    Koftas are usually deep fried. But here,I am shallow frying them. You can deep fry them, they are more tastier. But, keeping the health factor in mind, I have been shallow frying and it is equally good.

    Mix all the ingredients together. Make it small balls and flatten between palms. Heat a skillet and shallow fry.

     

    TO SERVE :

    Add koftas just before serving. Tastes good with nan,roti, kulcha or chapati.

    Evergreendishesdev

    Malai Kofta

    Malai Kofta is a popular north-indian side dish ideal to pair with roti and nan. It is tasty and loved by most people.
    Print Recipe
    Prep Time 15 minutes
    Cook Time 40 minutes
    Total Time 55 minutes
    Course: dinner ideas, lunch ideas, Main Course
    Cuisine: north indian
    Ingredients Method

    Ingredients
      

    FOR THE GRAVY :
    • onion 1
    • tomato 2
    • ginger 1inch
    • coriander seed1tsp
    • cumin 1tsp
    • green chilly 2
    • almonds 8
    • poppy seeds 1tsp
    • turmeric powder 1/2 tsp
    • chilly powder 1 tsp
    • salt to taste
    • fresh cream 1/2 cup
    FOR THE KOFTAS:
    • potatoes boiled 4
    • red chilli powder 1tsp
    • coriander leaves 1/2 bowl
    • salt to taste
    • onion 1
    • maida 1tbsp

    Method
     

    1. Remove the skin of the tomato by making an incision and putting them in hot water.
    2. Cut onions .
    3. Put almonds in hot water in another bowl to remove the skin.
    4. Make a puree of tomato and onions.
    5. Grind ginger ,dhania, cumin,almonds and poppy seeds to a fine paste.Keep aside.
    To make the gravy :
    1. Take  oil in a kadai . Add the onion and tomato puree and fry till oil seperates. Add turmeric powder and chilli powder and stir again for sometime.  Now,add the ground paste and required quantity of water. Add salt. Whisk the cream well and mix into it. Let boil for sometime.
    TO MAKE THE KOFTAS :
    1. Koftas are usually deep fried. But here,I am shallow frying them. You can deep fry them, they are more tastier. But, keeping the health factor in mind, I have been shallow frying and it is equally good.
    2. Mix all the ingredients together. Make it small balls and flatten between palms. Heat a skillet and shallow fry.
    TO SERVE :
    1. Add koftas just before serving. Tastes good with nan,roti, kulcha or chapati.

     

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    malai kofta
    malai kofta

    The other recipes of blog hop can be found here:

    Anu Nagaraja  Easy Bites Online

    Piyali Shekhar Mutha  My Tryst With Food And Travel

    Shubha  Shubhas Kitchen

    Vani  Marudhas Kitchen

    Ritu Ahuja  Scrumptious Indian Recipes

    This is a post which I had written four year back, now I am redoing it with better quality pictures and sending it to the blog hop Foodies_Redoing Old Post 2

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    If you like this post, do leave a comment below. If you ever recreate this dish, take a picture and tag @evergreendishes on Facebook or @foodiejayashree on Instagram

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  • Spicy Pongal for Sankranti

    Spicy Pongal for Sankranti

    This year,January 15 is Makar Sankranti , a very important festival in South India. It marks new beginnings. The previous day too, is celebrated by giving fresh grains and other cereals to elderly married ladies.It symbolises sharing and good will to others.Houses are decorated with colourful rangolis. Lunch is a welcome meal of bajra roti along with stuffed brinjal and moong . Pongal, a rice dish is also prepared on this day.  (more…)

  • Palak Kofta Curry

    Palak Kofta Curry

    Palak Kofta Curry is a delectable side dish from North Indian cuisine. Dumplings of potato are dipped in a delicious spinach gravy, it makes a good side dish with roti and naan. 

    Spinach is one of the healthiest foods mentioned by the world health foods. It is rich in anti -oxidants and store house of nutrients.It consists of Vitamin K,Vitamin A, manganese,iron and Vitamin B2 and B6. One needs to include it on a regular basis in their diet.

    Spinach can be used in various ways in our diet. Recipes with spinach are a good way to sneak in some nutrients for my family. Moreover, I love the versitality of spinach.  I often make   Alu Palak, and the delicious Dal Palak as accompaniments with chapathi.  I had made a kebab and it had turned out delicious. I even used  in making dry snacks such as Palak Sev.

    Here is an accompaniment Palak Kofta Curry which you can use it with steamed rice or roti.

    palak kofta curry

    Palak Kofta Curry Recipe

    Ingredients:

    For the curry :

    • Spinach 3 clusters
    • onion 2
    • ginger 1 inch
    • green chilli 2
    • red chilli powder 1tsp
    • milk 2tbsp
    • cream 2 tbsp
    • coriander powder 1tsp
    • salt to taste
    • oil for cooking

    For the koftas :

    • boiled potatoes 3
    • onion 1
    • green chilly 2
    • spinach leaves  a few
    • ginger 1/2 inch
    • bread 2 slices
    • coriander leaves 2 tbsp
    • garam masala powder 1/2tsp
    • amchur powder 1/4 tsp
    • salt to taste
    • cornflour for binding
    • oil for shallow frying

    Method :

    For the spinach curry :

    • Blanch the spinach leaves. When cool grind to a paste.
    • Take oil in a kadai, add  ginger, then put the onion pieces and saute it. As they turn pale, add the spinach paste. Allow to boil for a minute.
    • Add milk, coriander powder, garam masala powder, red chilly powder and salt.
    • Finally, stir the cream into it.
    • Let the flavours blend together.

    For the koftas :

    Kofta is usually made by deep frying in oil. But, I have adopted the healthier version of cooking and it is equally tasty.

    Take a bowl and mash the potatoes. Add finely cut onions, a few spinach and coriander leaves which are chopped into bits. Grind the chilli and ginger together. Mix all the spicey powders along with bread and salt. Knead well. Make flat balls and keep aside. Make a paste of cornflour. Dip the kofta into and it and shallow fry on a skillet.

    To serve:

    Put the kofta  in the curry just before serving.

    Some quick notes for you :

    • Do not blanch the leaves for more than two minutes.
    • If you want to make a vegan dish, add almond milk instead of milk and avoid the cream. This also tastes good.
    • Garlic may be added for the curry. I have not added. Use ginger garlic paste and saute.
    Palak Kofta Curry
    Palak Kofta Curry
    Evergreendishesdev

    Palak Kofta Curry

    Palak kofta curry is a tasty accompaniment from North Indian cuisine. Guilt free, melt in the mouth koftas are dunked in a spinach gravy, makes a tasty treat with any meal.
    Print Recipe
    Course: dinner, lunch ideas
    Cuisine: north indian
    Ingredients Method

    Ingredients
      

    For the gravy
    • 3 cluster spinach
    • 2 onion
    • 1 inch ginger
    • 2 green chilli
    • 1 teaspoon red chilli powder
    • 2 tablespoon milk
    • 2 tablespoon fresh cream
    • 1 teaspoon coriander powder
    • salt
    • 2 teaspoon oil
    For the koftas
    • 3 boiled potato
    • 1 onion
    • 2 green chilly
    • spinach leaves
    • 1/2 inch ginger
    • 2 slices bread
    • 1/2 teaspoon garam masala
    • 1/4 teaspoon amchur powder
    • salt to taste
    • cornflour for binding
    • oil for frying

    Method
     

    For the gravy
    1. Blanch the spinach leaves, keep aside a few for koftas.
    2. When cool grind it to a paste.
    3. Take oil in a pan, add ginger, saute for a while, then add onions.
    4. As the onions turn pale pink, put the spinach puree. Allow to boil.
    5. Add milk, coriander powder, red chilly powder, garam masala powder and salt.
    6. Lastly, add the cream, let cook for sometime.
    To make koftas
    1. Take a bowl and mash the potatoes
    2. Add finely chopped onion, spinach and coriander leaves to it.
    3. Grind the ginger and chilli together.
    4. Mix all the spice powders along with salt and bread to it.
    5. Knead well.
    6. Make flat balls and keep it aside.
    7. Make a paste of cornflour.
    8. Dip the balls in it and shallow fry on a skillet.
    To serve:
    1. Put the koftas in the gravy and serve immediately.

                              HAPPY TO HAVE YOU  AND DO ENJOY OUR AWESOME  DINNER PARTY .

    This was one of the first few posts that I wrote in the beginning. I have joined a group Foodies_Redoing Old Post and thus I am updating one post with better pictures every fortnight. Sending this to Foodies_Redoing Oldpost 7

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

  • Cabbage Pakoda | No Onion Garlic Recipe

    Cabbage Pakoda | No Onion Garlic Recipe

    cabbage pakoda | no onion garlic recipe|  cabbage pakoda recipe  | vegan | festive treat | south indian food

    Jump to RecipePrint Recipe

    Cabbage pakoda  are crispy and tasty. They are ideal with a hot cup of tea. It is vegan, no onion garlic  dish. It is ideal to serve with a festive platter.

    A typical South Indian platter consists of a payasam, chutney, pickle, two kind of stir fry, dal made with green leaf or sambar, rasam, sweet such as holige with a dollop of ghee,  or any other kind, lemon rice and fritters as bhajiya along with papad. The meal ends with curds rice.

    Cabbage pakodas are crispy and tasty. They are vegan and may be made as gluten-free by opting out asafoetida. You may also use a gluten-free asafoetida..

    To make good pakodas, use a cabbage that is green in colour. Shred the cabbage finely. You may add a little bit of cumin or ajwain. They not only lend a good flavour but also aid in digestion.

    cabbage pakoda
    platter of cabbage pakoda

    Cabbage Pakoda Recipe :

    Ingredients :

      • 1 small cabbage
      • 1 cup gram flour
      • 1 tablespoon rice flour
      • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • salt to taste
    • 1/2 bunch coriander leaves

    Method :

    • Cut the cabbage finely into long slender shredding. Immerse in cold water and put it in a colander.
    • Take a wide bowl, add the cabbage and salt and keep it  aside for ten to fifteen minutes.
    •  Later, add gram flour, rice flour, chilli powder, asafoetida, finely cut coriander and mix well.
    • Heat oil in a pan, put them as pakodas and deep fry till brown in colour. Remove them on a tissue paper.
    • Crispy and tasty  cabbage pakoda fries  are ready to binge.

    Take a tip :

    • To make it gluten-free, do not add asafoetida or use gluten-free asafoetida.
    • Fresh cabbage shreds well. Finely cut vegetables give a good texture to the pakoda.
    • A few cut green chillies pieces enhances the taste and gives extra spiciness.
    • Crush a little bit of ajwain with fingers and tip in the batter. It lends a good taste and also aids in digsetion.

    Other festive treats for the season

    Evergreendishesdev

    Cabbage pakoda fries

    5 from 1 vote
    Cabbage pakoda fries are tasty and ideal to prepare during festive days.
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    Servings: 6 people
    Course: Side Dish, Snack
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 1 small cabbage
    • 1 cup gram flour (besan)
    • 1 tablespoon rice flour
    • 2 teaspoon chilly powder
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • salt to taste
    • 1/2 bunch coriander leaves
    • oil for frying

    Method
     

    1. Chop the cabbage into fine shreddings.
    2. Put it in water and keep aside for sometime.
    3. After sometime remove the cabbage from the water and put it in a colander for sometime.
    4. Now, put it in a bowl and add salt to it. Keep it aside for fifteen minutes.
    5. Now, add chilly powder, turmeric powder and asafoetida to it. Mix it. Add gram flour and rice flour. Mix well. 
    6. Heat oil in a pan. Take small ball of the mixture and slowly let some into the pan. Put around eight to ten (depends on the size of the frying pan)
    7. Deep fry on moderate heat. After sometime, turn it to the other side. Once it is done, remove them on a plate with tissue paper.
    8. Repeat for the rest of the batter.
    cabbage pakoda
    cabbage pakoda

    About the event :

    An old post got  a makeover, sending this to Foodies_Redoing Old Post No 174. Participating after a long time, an old post got updated on 24/4/2026.

    Subscribe to get an e-book of handyhints for free !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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    cabbage pakoda
    cabbage pakoda