Evergreendishes

Tag: healthy recipes

  • Whole Masoor Curry | Vegan and Gluten-Free Brown Lentil Dal

    Whole Masoor Curry | Vegan and Gluten-Free Brown Lentil Dal

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    Whole Masoor Curry makes a tasty accompaniment with chapathi, roti or nan. It is easy to prepare. 

    When you are bored of the regular dishes, give a try to whole masoor curry. It is different and tasty. The taste of masoor is earthy and the spices makes it delectable.

    Nutrients in Whole Masoor:

    Whole Masoor is a good source of plant protein, fibre, complex carbohydrates, magnesium, iron and potassium. Masoor Dal has the highest source of protein among the lentils.

    Why should you make

    • Whole masoor can be soaked for for only two or three hours unlike others which need six to seven hours of soaking.
    • It makes a healthy side dish with chapathi.
    • The dish is easy to prepare, it is ready in half an hour.
    • It is vegan, gluten-free.
    • It is a good source of protein.
    • Something different than the usual cooking.
    • It is ideal to pair with chapathi and steamed rice.

    A few other side dishes from the blog:

     

    whole masoor curry
    whole masoor curry

    Masoor Dal: Here, we use the whole masoor. It should be soaked for atleast two hours.

    Tomato : Blanch the tomato by putting it in hot water.

    Ginger : It not only gives a good taste but aids in digestion too.

    Garlic : It is made into a paste along with tomato, ginger and coriander.

    Coriander: Always use fresh coriander.

    Garam Masala: The spice mix that lends a good flavour to the cooking.  Use the brand which you like.

    This is a one pot recipe. It can be easily made for lunch, brunch or dinner. I usually soak it at 8a.m in the morning and it is easier to cook after my morning routine.

    This is a vegan and gluten-free recipe. You can use it to pair with chapathi, roti or even steamed rice.

    Here  is the Whole Masoor Curry Recipe.

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    Whole Masoor Curry

    Whole Masoor Curry is a tasty, nutrient rich, vegan,gluten-free dish. It pairs well with chapathi or phulka.
    Print Recipe
    Ingredients Method Notes

    Ingredients
      

    • ½ cup whole masoor
    • 1 onion finely cut
    • 2 tomato
    • 3 clove garlic
    • ½ inch ginger
    • Handful of coriander
    • 2 tablespoon oil
    • ¼ teaspoon cumin
    • 2 cloves
    • 1 bay leaf
    • ¼ teaspoon turmeric powder
    • ½ teaspoon chilli powder
    • ½ teaspoon garam masala
    • ¼ teaspoon anardana
    • Salt to taste
    • 2 tablespoon oil

    Method
     

    1. Wash and soak the whole masoor for two hours.
    2. Blanch the tomato. Grind them with ginger, garlic and coriander.
    3. Take oil in a small pressure pan. Add cumin, cloves and bay leaf to it. Put the onion and saute it for sometime.
    4. Add the tomato paste to it and continue to saute it.
    5. Add turmeric powder, garam masala, chilli powder and anardana to it along with the salt.
    6. Put the soaked whole masoor to it and mix well.
    7. Put two cups of water and close the lid.
    8. Cook it for two whistle. Let the pressure release by itself. Mix and serve

    Notes

    Serve with chapathi or hot phulka.

    If you ever make Whole Masoor Curry in your kitchen, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes  on Facebook. Until next time, Happy Cooking.

    A thought to ponder : Eating healthy is a choice we need to make each day.

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    whole masoor curry
    Whole Masoor Curry

     

  • Moong Dal Idli

    Moong Dal Idli

    Moong Dal Idli is another version of idli, it has no rice and is ideal for people with diabetes. It makes use of two different lentils, thus it is protein rich also.

    Earlier, I have mentioned various kinds of idli. Among them ragi idli were of two different kinds, one was the instant version and the other fermented one. Both can be used as diabetic-friendly recipes. The instant rawa idli is equally good .

    Today’s post is about Diabetic friendly food

    What kind of vegetarian foods are diabetic friendly ?

    The best food for people with diabetes are high protein with low sugar options. It can be all healthy foods from various sources such as fruits, vegetables, whole grains, proteins and dairy.
    Fruits include apple, jamun, berries, grapes, cherries and plums.
    Vegetables ideal are green leaves, french beans, okra and cabbage.
    Whole grains include whole wheat, brown rice, barley, quinoa, oats, jowar, finger millet.
    Foods rich in protein are beans, lentils, and soya products like tofu.
    Dairy products are low fat milk, yoghurt and cheese.

    Why suddenly an idli made of moong dal ?

    Just as daily cooking needs a change, we can make different variety of dishes. Moreover, it is diabetic friendly.

    It is a task to plan a healthy and varied kind of breakfast everyday for the family. Moong Dal Idli may be included in your menu.

    Husked moong dal and urad dal are the main ingredients. A little bit of fenugreek seeds is added along with the lentils. The other ingredients needed are salt and water. 


    1. It is nutrient rich as it has the goodness of two kinds of lentils.
    2. It is diabetic friendly.
    3. It can be used by all.
    4. It is ideal when you are bored of the usual breakfast.

    What can I pair with moong dal idli ?

    You c an serve it with chutney or sambar. You can also add a little ghee and podi to it.

     

    Other Diabetic Friendly recipes by co-bloggers are : Oats Upma by vasusvegkitchen.blogspot.com by Aruna Saras Chandra and One Pot Quinoa Meal by Preethi Prasad. 

    Moong Dal Idli

    5 from 8 votes
    ½ cup moong dal ½ cup urad dal ¼ teaspoon fenugreek seed Salt to taste Water for soaking and grinding
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    Ingredients Method Notes

    Ingredients
      

    • Wash and soak urad dal and moong dal for four hours along with fenugreek seeds.
    • Grind them to a fine batter with a cup of water.
    • Remove in a wide bowl and keep it aside in a cool dark place to ferment.
    • Next day add salt to it and mix.
    • Take the idli mould and pour batter in them .
    • Steam them for fifteen minutes or until done.
    • Serve with coconut chutney.

    Method
     

    1. Wash and soak urad dal and moong dal for four hours along with fenugreek seeds.
    2. Grind them to a fine batter with a cup of water.
    3. Remove in a wide bowl and keep it aside in a cool, dark place to ferment.
    4. Next day, add salt to it and mix.
    5. Take the idli mould and pour batter in them .
    6. Steam them for fifteen minutes or until done.
    7. Serve with coconut chutney.

    Notes

    Salt may be added initially before setting it to ferment. I usually add it the next day.
    Be careful while adding water. A little more and the consistency is thinner, it is difficult to prepare.
    Some people smear a little oil on the idli mould to avoid stickiness. I wash the molds before pouring and the dampness helps in creating good ones.

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    moong dal idli

     

  • Banana Rasayana | Balehannina Shikarni

    Banana Rasayana | Balehannina Shikarni

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    Banana Rasayana | Balehannina Sihkarni | No Cook Recipe | 15 minute recipe

    Banana Rasayana or Balehannina Shikarani is a traditional recipe. It  is a simple yet tasty recipe which can be recreated in ten minutes. It involves no cooking.

    Rasayana can be had as a dessert after meals or one can use it as an accompaniment with chapathi. During our childhood days, I remember banana rasayana was made so regularly. Fasting days and a bowl of rasayana was kept ready to serve. Excess of banana and it was soon made into a shikarni.

    This post is one of the reminiscences of our childhood days.. It was ideal for any day, just cut a few bananas and put them in milk. Growing up in a joint family during my childhood days, cooking was an elaborate affair. If some unexpected guest came home and an extra dish on the platter would be banana rasayana. Too many banana after a festive day and it would turn into a delicious rasayana. I think all of us can relate to such incidents.

    The making of rasayana

    The simplest step is to use those fruits which are a day old. Cut them into small pieces and put it in a bowl of milk. Add sugar, cardamom powder and grated coconut to it. Serve it with chpathi or as a dessert.

    Why should you make this ?

    • It is easy to prepare. Here, no cooking is involved. Just cut a few bananas, mix a few ingredients in milk and voila, it is ready.
    • It is ideal to offer to the Lord on festive days.
    • It is ideal for fasting days. 
    • Rasayana is a good way to finish off the extra banana lying in the kitchen platform.
    • Bananas are  a good source of nutrition, ideal to make it as part of  our diet.
    • It is a quick fix sweet dish anytime.

     

      

     

    Take a tip:

    • Cut the banana into small pieces.
    • Bananas should  not be over ripe.
    • Honey may be added.
    • You may add cashews and raisins. 

    A few recipes from my co-bloggers which are no cook recipes like the Rasayana ;Strawberries with Fresh Cream,  Solkadhi and Carrot and Orange Granita 

    Check out the other no cook recipes from the blog

    watermelon and cucumber salad
    watermelon and cucumber salad

    baanana date milkshake
    banana date milkshake

    grapes shot recipe
    grapes shot

    spicy murmura snack
    spicy murmura snack
    Print Recipe

    banana rasayana

    Banana Rasayana | Balehannu Sihikarne

    5 from 1 vote
    Banana Rasayana is a simple, no cook, tasty dish. It is ideal to serve with chapathi or as a dessert.
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    Ingredients Equipment Method Notes

    Ingredients
      

    • 2 bananas
    • ½ cup milk
    • 2 teaspoon sugar
    • 2 teaspoon fresh grated coconut
    • A pinch of cardamom powder

    Equipment

    • 1 knife
    • 1 wide bowl
    • 2 spoons
    • 1 serving bowl

    Method
     

    1. Cut the banana into pieces. Add milk. Put sugar, grated coconut and cardamom powder. Mix and serve.

    Notes

    Cut the banana into small pieces.
    Bananas should  not be over ripe.
    Honey may be added.
    You may add cashews and raisins. 

    If you  ever make  Banana Rasayana , 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.

  • Sprouted Moong Methi Stir Fry

    Sprouted Moong Methi Stir Fry

    Sprouted Moong Methi Stir Fry is a tasty, healthy, easy to prepare side dish from Konkani cuisine. It is  a good  way to  include sprouted fenugreek, which is a slightly difficult to consume by itself. You can serve it as an accompaniment with chapathi or along with rice and rasam.

    Sprouting duration varies for both.  Moong sprouts in a day while fenugreek needs more time. Soak them separately for six to eight hours, put them in a colander, once the water is drained and semi-dry, tie them in a thin  muslin cloth and keep them in a warm place. Check them the next day and store them in a container in refigerator. Alternatively, you can keep in a closed container with a tight lid.

    I have shared in detail here regarding the making of sprouts. Do check the post. The other recipes with moong which we often relish is the salad, it is ideal as a snack too.

    The stir fry is called as Sukke in Konkani households and the recipe is adopted from  Healthy Cooking with Mitha. We know each other through a facebook group and remember reading and trying her recipe then. We liked it and it has been a regular feature.The bitterness of the fenugreek is neglible and adds a good taste to the moong stir fry. You can also check out the earlier shared menthe gojju  

     

     

      What goes in the sprouted moong methi stir fry ?

    • sprouted green gram : Planning is essential here. We need to soak and sprout them a day prior.
    • sprouted fenugreek seed: Make it two days prior, as sometimes it needs a little longer time.
    • oil: The preferred oil is coconut oil for this recipe but you can use any other oil.
    • mustard seed : for seasoning
    • tamarind paste: You can add a little bit of tamarind extract if you do not have the tamarind paste.
    • coconut: Do not skip it for this recipe.
    • salt: As per the taste
    • chilli powder: For the hot and spicy taste.
    • curry leaves : A few leaves are needed

    Pre-requisites :

    You need to have the sprouted moong and fenugreek ready. To make the sprouts, read the above paragraph, it is mentioned in detail. 1 cup of green gram yields three cups of sprouted moong while 1/4 cup of fenugreek yields a cup of sprouted fenugreek.

    Take adequate precaution while sprouting. Keeping them for a longer may turn them sticky. Weather conditions too play an important role.

    1. Why should you make sprouted moong methi stir fry ?
    1. It is easy to prepare if you have the sprouted grains.
    2. A good way to include fenugreek in your diet.
    3. It is vegan and gluten-free.
    4. It is a no onion garlic recipe.
    5. It makes a good accompaniment with any meal.

    Evergreendishesdev

    Sprouted Moong Methi Stir Fry

    5 from 10 votes
    Sprouted Moong Methi Stir Fry is a tasty, healthy, easy to make accompaniment.
    Print Recipe
    Course: dinner, lunch
    Cuisine: karnataka
    Ingredients Method Notes

    Ingredients
      

    • 3 cup sprouted green gram moong
    • 1 cup sprouted fenugreek seed menthe
    • 2 teaspoon coconut oil
    • 1/2 teaspoon mustard
    • a few curry leaves
    • 3 cups water
    • 1 tablespoon tamarind paste
    • 2 teaspoon chilli powder
    • salt to taste
    • 1/4 cup fresh grated coconut

    Method
     

    1. Take oil in a pan, add mustard seeds. As it splutters, put curry leaves and the sprouted green gram. Also add the sprouted fenugreek seed. Put some water to it and allow to cook for sometime.
    2. Once it is cooked, add salt to it.
    3. Now, put the tamarind paste and chilli powder to it.
    4. Finally, put grated coconut to it, heat for a minute and keep it aside.
    5. Serve with any meal as an accompaniment.

    Notes

    You need to have the sprouted moong and fenugreek ready. To make the sprouts, read the above paragraph, it is mentioned in detail. 1 cup of green gram yields three cups of sprouted moong while 1/4 cup of fenugreek yields a cup of sprouted fenugreek.
    Take adequate precaution while sprouting. Keeping tied for a longer time may turn them sticky. Weather conditions too play an important role.

    About the event:

    Sending this to Cooking with Sprouts theme for the month of January 2024 at Shhh Secretly Cooking Challenge. The theme was suggested by yours truly. I was paired with Kalyani Sri of sizzling tastebuds, a blog with varied kind of recipes.  Kalyani has prepared Sprouts Dosa with Jowar, a filling breakfast to kickstart a busy day with chana sprrouts and spinach, the secret ingredients given by me. Inturn, I have made moong methi sprouts stir fry with the secret ingredients, chilli powder and methi sprouts.

    shhh cooking secretlyIf you  make  Sprouted Moong Methi Stir Fry, 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.

    sprouted moong methi stir fry
    sprouted moong methi stir fry

  • How to make Avalakki Bisibele

    How to make Avalakki Bisibele

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    Avalakki Bisibele is a twist to the popular bisibelebath of Karnataka. It is made with moong and flattened rice along with vegetables and  spice mix. It is tasty, nutrient rich and ideal for breakfast.

    Looking for a different kind of breakfast ? Avalakki Bisibele is  an easy to make, filling and  made with flattened rice. It needs no accompaniment, and ready in an hour. I often make avalakki bisibele for breakfast but it has not made to the blog. In my quest for varied options, it has matched my family likes. The combination of moong and rice flakes cooks faster and makes  a good choice. The other breakfast ideas shared earlier are sago idli, kanchipuram idli, all time favourite masala dosa and masala upma.

    We do not  need a well cooked dal, so I prefer to cook it in a thick bottom pan. The vegetable I normally use are beans, carrots green peas and potato. At times, I do add capsicum in the seasoning. You may use varied vegetables but the taste will differ a little. I do not use onion as I prefer to keep a few dishes sans onion. You may add onion in the seasoning.

    Avalakki is the regional name for rice flakes. It is available in three variety; thick, medium and thin.  The thin variety gets mushy and is not ideal to use. We should use the medium variety of rice flakes. Bisibele bath is made using tur dal and rice which requires longer time to prepare.

    Why should you make Avalakki Bisibele ?

    • It is easy to prepare.
    • It is filling.
    • It is different from the usual poha and a good twist to the bisibelebath which needs ample time.
    • It is rich in proteins.
    • You can use different kind of vegetables.

    Is it ideal for breakfast ?

    Yes, you can serve it for breakfast. Alternatively, you can have it for brunch or dinner.

    What do I pair it with ?

    You can pair it any fried snack as sev or chiwda.  For a healthy option, you can use air fried snacks as papad or fryums,

    Can I cook it in the pressure cooker ?

    We do need a mushy cooked lentil here. So I prefer to cook it in a direct mode.

    avalakki bisibele

    What goes into Avalakki Bisibele:

    • Moong Dal : The lentil used here is moong dal. It needs less time to cook and gut friendly. It is also a good source of protein.
    • Flattened Rice : It is quite common to use flattened rice in our daily cooking. I have used the medium poha you get in the market. It gets in perfectly with the recipe. Alternatively, you can use the thick poha too. But do not use the thin poha as it gets absorbed quickly.
    • Vegetables : You can use varied vegetables here. I often use beans, carrots, potato and peas. You can use other veggies as per your liking. The vegetables are cut into moderate, equal sized pieces. Capsicum le
    • Tamarind pulp : Soak tamarind for sometime and extract the pulp. Alternatively, you may use the ready extract.
    • Spice mix: Use any good bisibelebath powder.
    • Seasoning: Oil is used for the seasong. Put a few mustard seeds, as they crackle, put the other ingredients. Put a few cashew pieces for the good taste. You may add a dry chilli and a few curry leaves in the seasoning.
    • Water : We need water to cook and wash the vegetables.
    • Salt : The mother of all spices.
    • Ghee : It lends a good aroma.

     

    Print Recipe

    avalakki bisibele
    Evergreendishesdev

    Avalakki Bisibele

    5 from 2 votes
    Avalakki Bisibele is a filling breakfast made with moong dal and rice flakes along with varied vegetables.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings: 4 people
    Course: Breakfast
    Cuisine: karnataka
    Ingredients Equipment Method Notes

    Ingredients
      

    • 4 litre water
    • 1 cup moong dal
    • 1/4 teaspoon turmeric powder
    • 1 gooseberry size tamarind
    • 1/4 cup beans cut into small pieces
    • 1 carrot chopped
    • 1 potato sliced
    • 1/4 cup green peas
    • 4 cup rice flakes poha
    • 3 teaspoon sambar powder
    • 1 teaspoon ghee
    • 3 tablespoon oil
    • 1/4 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon cumin
    • 6 cashewnut

    Equipment

    • thick bottom pan
    • ladle
    • lid
    • small pan
    • serving spoon
    • bowl

    Method
     

    1. Take a thick boottom pan, add water and put it to boil. Once the water boils, put washed moong dal to it along with a pinch of turmeric powder. Let it cook for sometime.
    2. In the meantime, soak tamarind in water. Cut the vegetables and keep them ready.
    3. After sometime, add the veggies. At first, put the beans, followed by carrot and potato pieces. You can also put the green peas if you are using fresh ones. The frozen peas do not need much time, add them at a little later stage.
    4. Clean the flattened rice, wash it well and keep it aside.
    5. Once the moong dal is partially cooked, add the rice flakes. Let it cook for sometime.
    6. Put salt.
    7. Extract the pulp from the tamarind.
    8. Put some pulp and sambar powder to it. Mix well.
    9. In a small pan, make the seasoning.  Add oil, put mustard seeds, as it splutters, add cumin, asafoetida and turmeric powder to it.  Put the groundnut, after a few seconds, add the cashew pieces and pour it over the avallakki bisibele that is cooking.
    10. It is now ready to serve.
    11. You can top it with some sev or mixture.

    Notes

    • The moong dal should not be mushy.
    • Ready tamarind pulp may be used.
    • Various brands of sambar powder are available in the market.
    • You may add capsicum pieces in the seasoning, it lends a good taste.
    • You may add a little ghee while cooking.
    • Adjust the consistency by adding water if needed.
     

    If you  make  Avalakki Bisibele, 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.

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    avalakki bisibele

  • Stuffed Dates Recipe | Healthy Dessert

    Stuffed Dates Recipe | Healthy Dessert

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    Stuffed Dates are the new trendy dessert you find at parties or get-together. They are easy to create, look good, healthy to serve  and make a good snack to binge anytime.

    Dates are a good source of nutrition.They are packed with Vitamin A, B1, B2, B3,B5, C, anti-oxidants  and many other nutrients as potassium, calcium, iron, manganese, sodium, zinc. If you are not eating them regularly, make them a part of your diet.

    It helps to fight anemia.. It boosts overall energy of the body. It helps in promoting cardio-vascular health. These are a few benefits of including dates in your diet. 

    Stuffed Dates originated in the Levant region  of Middle East. They are tasty, packed with nutrients, bite sized, can be varied and tasty. They are made in a couple of ways. They are slitted, seed is removed and stuffed with peanut butter, almond butter or cream cheese along with other ingredients.  Here, my version is a little different, it has banana. I have used the ripe banana and desiccated coconut for stuffed dates recipe. The other ingredients are nuts along with cocoa powder which lend a good taste. 

    stuffed dates

    Why should I make stuffed dates ?

    • If you are looking for something creative or different kind of dessert.
    • It is ideal as a party snack.
    • The fillings can be made in different varieties.
    • It is an healthy snack.

    What kind of dates should I use ? 

    You can use any variety of dates. I have used zahidi dates here.

     



     

    Print Recipe
    stuffed dates
    Evergreendishesdev

    Stuffed Dates

    5 from 9 votes
    Stuffed Dates are the new, trendy desserts. They are tasty and ideal to serve as a snack.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Freezing 30 minutes
    Total Time 45 minutes
    Course: Dessert, Snack
    Cuisine: middle east
    Ingredients Method

    Ingredients
      

    • 15 Dates
    • 1 ripe banana
    • 1/4 cup + 2 tablespoon desiccated coconut
    • 4 cashew
    • 10 raisins
    • 1/2 teaspoon cocoa powder

    Method
     

    1. Make an incision and remove the seed from the dates.
    2. In a small bowl, put the banana and mash it with a spoon.
    3. Set aside some desiccated coconut for Add desiccated coconut, cashew pieces, rains and cocoa powder. Mix it well.
    4. Take a small portion of the stuffing and stuff in the dates. Roll it in the grated coconut andd keep it aside.
    5. Repeat the filling and rolling for all the dates.
    6. Freeze them for two hours.
    7. Stuffed Dates is ready to serve.

    About the event :  

    Sending this to “Healthy Desserts” at Shhh Secretly Cooking Challenge. For the monthof October, Rafeeda AR of bigsweettooth suggested us to make a healthy dessert. This meant we could use only natural sweeteners as dates, honey etc. or sugar in a minimal quantity. Rafeeda has made this delightful dry fruit kheer ideal for the festive days. 

    I was paired with Radha Rajagopalan. After pondering for sometime, I decided to make stuffed dates. Radha has used seasonal fruits to make apple date sugar halwa. 

    shhh cooking secretly

    The other dates recipes shared earlier are :

    Dates Burfi
    Dates Burfi
    dates payasam
    Dates Payasam

    If you ever make Stuffed Dates recipe  in your kitchen, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook.  Until next time, Happy Cooking ! Wishing one and all a very happy Deepawali. May the festival of lights bring in joy, peace and prosperity. 

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    stuffed dates
    stuffed dates
  • Grapes Shot | Summer treats

    Grapes Shot | Summer treats

    Jump to Recipe Print Recipe

    Grapes Shot is a refreshing summer drink with Indian twist. Here is the recipe to make it easily at home. 

    Summer brings the juiciest of  fruits, grapes is one of them. The grapes we found this year were extremely sweet and refreshing. 

    One such summer drink we often enjoy is the grapes shot. It is refreshing and ideal to serve as a mid-day drink. 

    What is a shot ?

    Shot  or shooter is a small size of mixed drink usually consumed in one go. It is made of different kinds with alcoholic and non-alcoholic drinks. 

    Nutrients in  grapes :

     Grapes are  rich in nutrients and anti-oxidants. They are  a good source of Vitamin B6, Vitamin C, Copper, Vitamin K and fiber. It is ideal in weight management. It also helps in preventing constipation. It may protect diabetes and help in controlling blood sugar. 

    Chemical infected : 

    I have read many times the grapes should be washed well before consuming. They have the highest pesticide sprayed on them. Wash them in warm water with salt. Keep it aside for sometime, rub them well, clear the water a couple of times and then use them. 

    Storing of grapes :

    Grapes can be stored for a week in the refrigerator. Make sure you pat them dry on a soft cloth before putting them in. 

     

    Fruits v/s Fruit juices: 

    It is always good to eat whole fruits rather juice. They are filling and provide more nutrients to the body. Ultimately, it is seasonal fruits which should be consumed often and in larger quantities than juices.

    grapes shot
    grapes shot

    Grapes Shot Recipe 

    Ingredients :

    • 2 cup green grapes
    • 1/4 teaspoon black salt
    • 1/4 teaspoon pepper powder
    • a few ice cubes

    Method:

    • Wash and pat dry the grapes.
    • In a blender, put the grapes and a few ice cubes, give a blitz.
    • Now, add black salt and pepper powder to it. Blend it once more and pour in the glass.
    • Grapes shot is ready to serve.

    How to serve : 

    Shots is usually served in small glasses. Rub the rim with lemon juice and dip in a little salt. It gives a good look and a nice taste to it. 

    Take a tip :

    • Black grapes can also be used.
    • Sugar may be added, it depends on the sweetness of the fruit. I have not added here. 
    • Do not add water, shots is generally thick in consistency.

    About the event:

    Sending this to Healthy Summer Drinks at Shhh Secretly Cooking Challenge group. The theme was suggested by Sasmita Sahoo Samanta. I loved her drink Sabja Lemonade , which I have bookmarked to make in the near future. 

    Here, we are paired and the partners exchange secret ingredients. The dish is prepared as per the theme and shared in the group. My partner was Kalyani. She has made a refreshing Saunf Sherbet with the secret ingredients saunf and chaat masala. I was given pepper and kala namak, my contribution is grapes shot. 

     

    Evergreendishesdev

    Grapes Shot Recipe

    5 from 14 votes
    Grapes shot is a tasty, refreshing drink.
    Print Recipe
    Course: appetisers
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 2 cup green grapes
    • 1 /4 teaspoon black salt
    • 1/4 teaspoon pepper powder
    • a few ice cubes

    Method
     

    1. Wash and pat dry the grapes.
    2. In a blender, put the grapes and a few ice cubes, give a blitz.
    3. Now, add black salt and pepper powder to it. Blend it once more and pour in the glass.
    4. Grapes shot is ready to serve.

    Notes

    Take a tip :
    Black grapes can also be used.
    Sugar may be added, it depends on the sweetness of the fruit.
    Do not add water, shots is generally thick in consistency.
    grapes shot
    Grapes shot

    If you ever make Grapes Shots  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! Until next time, happy cooking ! 

     

  • How to make Oats Idli

    How to make Oats Idli

    Oats Idli is a healthy choice for the busy mornings. It is easy to prepare and tastes good too.

    Idli is one of the food items at home. It is usually for breakfast but at times I prepare it for dinner too. There is a need of change in the menu and different versions of idli come to our rescue. Oats Idli is ideal to serve for breakfast, brunch or a quick dinner. A simple chutney pairs well with it.

    Oats contains quality proteins, carbohydrates and fibre along with other nutrients which helps to carry on our daily activities. Oats Idli is a tasty, protein rich  breakfast. It is easy to prepare as it needs no fermentation. It is a healthy twist to the semolina idli which is commonly made in South India. Give a try to this oats idli, I am sure you will not be disappointed.

    A few facts about oats :

    1. Oats is a  winter crop. It needs cool season to grow.  It is planted during summer, germinate during winter and the oats begin during the spring.
    2.  The use of oats dates back to thousands of years. It was first introduced in North America in 1602.
    3. The oats are of two kinds : husked and naked.
    4. The cereal have high protein content and rich in antioxidants and beta glucan.
    5. Apart from using as a quick breakfast, it is used as livestock feed. It is also used in industries. The starch is used as an adhesive. It is commonly used in the manufacture of beauty products.

     

    The other recipes which you can make for the busy mornings are Oats Khichdi, Pesarattu and Aloo Palak Paratha.

    Oats Idli
    Oats idli

    Oats Idli Recipe

    Ingredients:

    • 1.5 tbsp oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon bengal gram
    • 1//2 teaspoon urad dal
    • 2 green chillies
    • 1/2 inch ginger
    • 1/2 cup semolina
    • 1 cup oats
    • 1 cup sour curd
    • 2 tablespoon grated carrot
    • 1 tablespoon fresh coriander
    • salt to taste
    • 1/2  teaspoon soda

     

    Pre-requisites:

    • Grind the oats to a powder.
    • Make a paste of green chilli and ginger.
    • Keep all the ingredients ready.

    Method :

    1. Take oil in a pan, add mustard seeds. As it crackles, put asafoetida and turmeric. Throw in the green chilli-ginger paste along with a few curry leaves.
    2. Add the semolina, roast it for two minutes.
    3. Now, put the powdered oats to it and continue to roast it for a minute.
    4. Let it cool for sometime.
    5. Put the grated carrot, chopped coriander and curds. Mix it. Add salt.
    6. Time to get the idli steamer ready. Put water in the steamer, grease the mould plate if you are used to it. I, usually, wash the moulds under running water, put it aside for sometime  and use them.
    7. Add baking soda to the batter, mix it thoroughly and put it in the moulds.
    8. Now, steam it for twelve minutes on moderate heat.
    9. Once the oats idli is done, allow them to cool for a while. Remove them and serve with coconut chutney.

    Take a tip :

    1. Use a day old curd which is kept outside.
    2. Instead of baking soda, you may use a teaspoon of eno powder.

     

    About the event :

    Sending this to Protein rich Vegetarian  Breakfast Dishes at Shhh Secretly Cooking Challenge. For the month of February, Renu Agarwal asked us to make Protein rich dishes for the busy day ahead. I liked her Tofu Scramble a good substitute for  the egg burji .

    Here we are paired as partners and the partners decide on the secret ingredients. My partner was Preethi Tandon Sridhar. PreeWe exchanged the ingredients as per our convenience. Since, I wanted to make oats idli, I asked my partner Preethi Tandon Shridhar to give the ingredients accordingly. Preethi has made Peas Paratha, a good choice for the season. I shared the ingredients accordingly as milk and amchoor powder.

     

    Evergreendishesdev

    Oats Idli

    5 from 16 votes
    Oats Idli is a tasty, easy to make, protein rich breakfast.
    Print Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Servings: 12 idli
    Course: Breakfast
    Cuisine: karnataka
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1.5 tbsp oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon bengal gram
    • 1//2 teaspoon urad dal
    • 2 green chillies
    • 1/2 inch ginger
    • 1/2 cup semolina
    • 1 cup oats
    • 1 cup sour curd
    • 2 tablespoon grated carrot
    • 1 tablespoon fresh coriander
    • salt to taste
    • 1/2 teaspoon soda

    Equipment

    • 3 small bowls
    • 1 big bowl
    • 1 ladle
    • 1 idli maker / pressure cooker
    • set of idli plates

    Method
     

    1. Grind the oats to a powder.
    2. Make a paste of green chilli and ginger.
    3. Keep all the ingredients ready.
    4. Method :
    5. Take oil in a pan, add mustard seeds. As it crackles, put asafoetida and turmeric. Throw in the green chilli-ginger paste along with a few curry leaves.
    6. Add the semolina, roast it for two minutes.
    7. Now, put the powdered oats to it and continue to roast it for a minute.
    8. Let it cool for sometime.
    9. Put the grated carrot, chopped coriander and curds. Mix it. Add salt.
    10. Time to get the idli steamer ready. Put water in the steamer, grease the mould plate if you are used to it. I, usually, wash the moulds under running water, put it aside for sometime  and use them.
    11. Add baking soda to the batter, mix it thoroughly and put it in the moulds.
    12. Now, steam it for twelve minutes on moderate heat.
    13. Once the oats idli is done, allow them to cool for a while. Remove them and serve with coconut chutney.

    Notes

    Use a day old curd which is kept outside.
    Instead of baking soda, you may use a teaspoon of eno powder.

    Oats Idli
    Oats idli

    If you ever make Oats Idli 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! Until next time, happy cooking ! 

  • Quinoa Pongal | healthy festive sweets

    Quinoa Pongal | healthy festive sweets

    Quinoa Pongal is tasty and a healthy twist to the usual one made with rice. . Quinoa (pronounced as Keen-wah ) is the new age food. It serves as a good replacement for rice. 

    Quinoa is one of the superfoods used by most of us. It is versatile to use, the variety of recipes created is the proof. With Makar Sankranti, round the corner, I am sharing a pongal recipe here. Nothing fancy but the taste is really good. Give a try to quinoa sweet pongal. 

    It is customary to make pongal during Makar Sankranthi in South India. Pongal is made usually with rice and moong dal. I have shared the recipe of it earlier. The other dishes prepared during the three days of festival are bajra roti, brinjal stir fry, khara pongal

    When healthy cooking is the new norm, we need to make a  few  changes in the way we eat or even cook. Quinoa is usually soaked for sometime, once you decide to make, soak it for atleast fifteen minutes. Roasting the moong dal in a little ghee gives a good flavour to the dish. The quinoa pongal recipe is pretty straight forward.

    quinoa pongal

    A few interesting facts about quinoa : 

    1. Quinoa is a good source of  protein. It  contains all the nine kinds of amino acids. 
    2. It is rich in iron and magnesium. 
    3. It is also a good source of  fiber.
    4. It is considered as a super food.
    5. It is gluten-free.
    6. It is  a good replacement for  rice. 
    7. It comes in different varieties as  red, black and white.

    Quinoa Pongal Recipe 

    Ingredients : 

    • 1/2 cup quinoa
    • 2 tablespoon moong dal
    • 2 cups water
    • 3/4 cup jaggery
    • 2 +1 teaspoon ghee
    • 4 almonds
    • 4 cashew nut
    • 1/4 teaspoon cardamom powder

      Method:

    • Wash and soak the quinoa for fifteen minutes.
    • Dry roast moong dal to a golden colour.
    • Cook quinoa and moong dal with two cups of water in a pressure cooker for four whistles.
    • Put the cooked quinoa in a pan. Add ghee to it. 
    • Melt the jaggery with half a cup of  water and strain it into the pan.
    • Let it cook for sometime.  Garnish with roasted nuts. Finally, put some cardamom powder to it and serve. 

    Take a tip : 

    • Adjust sweetness as per your liking. The measurement gives a moderately sweet dish, you can increase it by one-fourth cup.
    • If the jaggery is pure, you can add without straining.
    •  Raisins may be used. 
    • Soaking is necessary to cook  quinoa properly. 
    quinoa pongal

    Quinoa Pongal

    Quinoa pongal is creamy and tasty. It is a healthy twist to the usual one made with rice.
    Print Recipe Pin Recipe
    Course: festive cooking, festive sweet
    Cuisine: karnataka
    Ingredients Method Notes

    Ingredients
      

    • 1/2 cup quinoa
    • 2 tablespoon moong dal
    • 2 cups water
    • 3/4 cup jaggery
    • 2 +1 teaspoon ghee
    • 4 almonds
    • 4 cashewnut
    • 1/4 teaspoon cardamom powder

    Method
     

    1. Wash and soak the quinoa for fifteen minutes.
    2. Dry roast moong dal to a golden colour.
    3. Cook quinoa and moong dal with two cups of water in a pressure cooker for four whistles.
    4. Put the cooked quinoa in a pan. Add ghee to it.
    5. Melt the jaggery with half a cup of  water and strain it into the pan.
    6. Let it cook for sometime.  Garnish with roasted nuts. Finally, put some cardamom powder to it and serve.

    Notes

    Adjust sweetness as per your liking. The measurement gives a moderately sweet dish. Increase by one-fourth cup.
    If the jaggery is pure , you can add without straining.
    Other nuts as raisins may be used. 
    Soaking is necessary to cook  quinoa properly. 

     

    About the event : 

    This post is part of the Festive Recipes at Shhh Cooking Secretly Challenge. Thee theme was suggested by Priya Vijaykrishnan. I liked her Kalyan Kootu and bookmarked it to try for the festive days. Do check out her other  recipes from Tamil cuisine.  Here, members are paired and exchange secret ingredients. The dish is prepared according to the suggested theme with the ingredients. Later, other members, try to guess the ingredients given by the partner. It serves as a fun and challenge to all  of us. 

    My partner was Sasmita, she gave me ghee and jaggery, I have prepared quinoa pongal. Sasmita has prepared  delicious Mini Pannettone  with the secret ingredients, raisin and orange zest. 

     

    The other quinoa recipes shared earlier are : Quinoa Dosa, Quinoa Upma  

    If you  make Quinoa Pongal, 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.

    Pin it for later : 

    quinoa pongal
    quinoa pongal

     

    Linking it to the event at Shhh Secretly Cooking Challenge

     

    shhh cooking secretly

  • Ajwain Leaf Rasam | Doddapatre Saaru

    Ajwain Leaf Rasam | Doddapatre Saaru

    Ajwain leaf rasam is a comfort and easy to make rasam. It is ideal as a soup too.

    The ajwain leaf is a good source of nutrients. It is known as Ajwain ( Hindi), Karpuravalli ( Tamil), Vamu aaka (Telgu), Panikoora ( Malyalam) and Ova (Marathi) are the other names in regional languages.  I have shared ajwain tambli recipe earlier. It can also be used to make pakodas. You can use it in smoothies and green juice too.

    Doddapatre rasam is simple, no lentil rasam, ready in ten minutes. 

    About the Ajwain leaf plant :

    Ajwain leaf plant is  a small, erect, perennial plant. It is bright green in colour, broad and smooth in texture. The stem is green and soft. it tilts down with the weight of the leaves. It is known as Indian borage. The scientific name is ‘Plecatanthus Ambonicus’.  It can be easily grown in an 8-12 inch pot with a good soil. It grows well in shade and partial sunlight.

    The taste of the leaf is similar to ajwain but with a sharp mint like pepperiness. The aroma is combination of oregano and thyme. The plant is in no way related  to the ajwain seeds we use as a herb in cooking. They have the aroma of ajwain or carom seeds and hence the name. In Kannada, it is commonly called as  ‘saveer sambar soppu’, which literally tanslates to ‘thousand utility leaf’. It can be used in rasam, chutney, dips and pakodas. It may be used in juices along with mint leaves.

    Ajwain leaf concoction is a good medicine for soar throat. Chewing an ajwain leaf helps to keep gas, bloating and  ulcers at bay. It aids in digestion when consumed with black salt. It is widely used as a combination in Homeopathic medicines. 

    aj

    Ajwain Leaf Rasam | Doddapatre Saaru



    Ingredients:

    • 2 teaspoon oil
    • 1/2 teaspoon mustard
    • 1/2 teaspoon cumin
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 2 green chilli
    • 1 sprig curry leaves
    • 1 inch ginger
    • 3 tomato
    • 20 ajwain leaves
    • salt to taste
    • amla size of tamarind
    • 1/2 teaspoon jaggery
    • 1/2 teaspoon pepper powder
    • 2.5 cups water

      Method:


      1. Wash the ajwain leaves, cut or tear them into small pieces.
      2. Soak tamarind in water.
      3. Cut tomato and keep it aside.
      4. Take oil in a pan, add the mustard seeds. As it crackles, put cumin, asafoetida and turmeric powder. Grate the ginger in it and throw the curry leaves and green chill. Add tomato along with a little salt. Sprinkle a little water, it helps to cook them evenly. Give a stir.
      5. Add the ajwain leaves.
      6. Extract the tamarind pulp.
      7. Put the tamarind juice, jaggery and pepper powder to it.
      8. Let cook for sometime.
      9. Add water to it.
      10. Allow it to cook for sometime.
      11. Serve it hot with steamed rice.
    ajwain leaf rasam
    Evergreendishesdev

    Ajwain Leaf Rasam

    Ajwain leaf rasam is a flavoursome, easy to make rasam. It can be served as a soup too.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Course: lunch
    Cuisine: karnataka
    Ingredients Equipment Method

    Ingredients
      

    • 2 teaspoon oil
    • 1/2 teaspoon mustard
    • 1/2 teaspoon cumin
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 2 green chilli
    • 1 sprig curry leaves
    • 1 inch ginger
    • 3 to mato
    • 20 ajwain leaves
    • salt to taste
    • amla size of tamarind
    • 1/2 teaspoon jaggery
    • 1/2 teaspoon pepper powder
    • 2.5 cups water

    Equipment

    • pan, ladle, 2 small bowl

    Method
     

    1. Wash the ajwain leaves, cut or tear them into small pieces.
    2. Soak tamarind in water.
    3. Cut tomato and keep it aside.
    4. Take oil in a pan, add the mustard seeds. As it crackles, put cumin, asafoetida and turmeric powder. Grate the ginger in it and throw the curry leaves and green chill. Add tomato along with a little salt. Sprinkle a little water, it helps to cook them evenly. Give a stir.
    5. Add the ajwain leaves.
    6. Extract the tamarind pulp.
    7. Put the tamarind juice, jaggery and pepper powder to it.
    8. Let cook for sometime.
    9. Add water to it.
    10. Allow it to cook for sometime.
    11. Serve it hot with steamed rice.

    If you ever make Ajwain Leaf Rasam recipe, take a picture and share it on Facebook or Twitter by tagging @evergreendishes and @evergreendishes . I will be happy to see your creation and share it further. 

    Subscribe to get all updates and an e-book for free. 

    Pin it for later : 

    ajwain leaf rasam