Evergreendishes

Tag: healthy recipes

  • Masala Tea Powder | Chai Masala Powder Recipe

    Masala Tea Powder | Chai Masala Powder Recipe

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     Masala Tea Powder | Chai Masala Powder  is a spice mix used along with tea leaves in the preparation of tea. It makes the tea flavoursome and a good immunity booster. Masala Chai is a popular tea variety in Indian sub-continent. With the on set of monsoon, this tea is mostly preferred by all. 


    Tea is of various kind, from the simple, regular tea to Irani Tea. Since the Covid period started, it’s been a testing time for all of us. We take many precautions to keep safe and healthy.  I regularly add some spices to the tea past two years.  Earlier, it used to be cardamom tea or ginger tea. For the past two weeks, I am using this masala tea powder and will be a regular affair for the next few months. It’s monsoon and we love to have this kind of Masala Chai regularly.  The season is perfect for some hot pakoras and masala chai. 

    Benefits of Masala Tea:


    Masala Tea consists of spices as cardamom, cloves, cinnamon, ginger and pepper. Spices have anti-inflammatory, anti-bacterial and anti-fungal properties. It helps to prevent cold, cough and nasal congestion. It helps in reducing inflammation and boosts the immunity power. The regular use of spice mix helps in improving the metabolism of the body.
    Medical studies have proven the ingredients used aids in the prevention of diabetes and cancer.

    Difference between Cassia Cinnamon and Ceylon  Cinnamon


    Cinnamon is made from the inner bark of the Cinnamon tree. The unique property  is the presence of  essential oils, Cinnamaldehyde. Cinnamon is basically of two kinds : Cassia Cinnamon and Ceylon Cinnamon. The regular cinnamon which is widely used is the Cassia cinnamon. It is curled inward from both the sides.  It has stronger flavour and reddish brown in colour. It is ideal to use in savoury dishes.   The sticks of Ceylon cinnamon curl in a telescopic form. It is warmer in tone, has a sweet flavour and tan in colour.  The coumarin content is higher in cassia cinnamon. Coumarin is a naturally occurring element found in both Cassia cinnamon and Ceylon cinnamon. High amount of coumarin consumption may have adverse effect on health. Bottom line is, both can be used in cooking. But if you are using regularly, Ceylon cinnamon seems to be the ideal choice. You can read more about it here. 

    Masala Tea Powder

    Masala Tea Powder Recipe:

    Ingredients:

    • 40 gram cardamom
    • 10 gram cinnamon
    • 10 gram  clove
    • 10 gram pepper
    • 10 gram  dry ginger

    Method: 

    Take all the ingredients and grind them together. Store it in an air tight container. 

    Take a tip:

    I have used the ceylon cinnamon  in this recipe. To get the cup and tablespoon measurement, watch the video below. 

     

     

     

    How to use the prepared masala powder: 

    Add a small quantity (1/4 teaspoon)  of the  prepared masala powder while preparing the tea. I prefer to put in the water and boil. Later, I add the tea leaves, boil,  and strain after sometime. A maximum of half tea spoon of masala powder is sufficient for three cups of water. 

    How to store :

    Store it in a clean, air tight container. 

     

    Masala Tea Powder/ Chai Masala Powder

    Masala Tea Powder

    Masala Tea Powder gives a good flavour to tea. It is a blend of spices which can be stored in an air-tight container.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Course: condiments
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 40 gram cardamom
    • 10 gram cinnamon
    • 10 gram clove
    • 10 gram pepper
    • 10 gram dry ginger

    Method
     

    1. Take all the ingredients and grind them together. Store it in an air tight container.

    Notes

    I have used the Ceylon cinnamon  in this recipe.
    To get the cup and tablespoon measurement, watch the video above.

    Pin it for later: 

    Masala Tea Powder/ Chai Masala is a flavoursome condiment used in the preparation of tea in Indian sub-continent. It is ideal to have it in the kitchen shelf. Give a try to this.
    Masala Tea Powder/Chai Masala

    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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  • Kashmiri Tomato Chutney | Spicy Tomato Chutney Recipe

    Kashmiri Tomato Chutney | Spicy Tomato Chutney Recipe

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    Kashmiri Tomato Chutney is flavoursome with a hint of spices, it is versatile to use with chapati, idli or dosa.

    I was browsing through my diary and I found this recipe scribbled in the middle of the book. Recently, we visited Kashmir and it was a wonderful trip. We witnessed snow fall in Gulmarg and it was amazingly beautiful experience. The drastic climate change  one has to bear if we are visiting different parts of the world.

    Seeing the recipe, I thought I must try it now. It was tasty. I served with thalipeeth. It is ideal to serve with chapati or phulka. I liked the way the flavours complemented so well, taste of the spices was minimal without harming the tanginess of tomato. I will be making it again. Give a try to the spicy tomato chutney and let me know how it was.

    Why should you make this chutney ?

    • it is vegan
    • it is gluten-free
    • it is made with easy to make ingredients in the kitchen
    • it is ready in a few minutes
    • it makes a good accompaniment with many dishes as chapathi, idli and dosa.

    kashmiri tomato chutney
    kashmiri tomato chutney

    Ingredients:

    • Spices  as clove, cardamom, fennel and cinnamon are dry roasted and ground to a powder.
    • Onion : Cut it into small bits
    • Tomato : Cut it into small bits
    • Oil : Any neutral cooking oil is needed.
    • Mustard seed: A little bit in the seasoning
    • Cumin: For the taste it delivers
    • Turmeric powder: Dash of haldi helps in not only giving  colour but also has anti-bacterial properties
    • Curry leaves : a few
    • Green chilli
    • Salt

    Method:

    Print Recipe

    kashmiri tomato chutney
    Evergreendishesdev

    Kashmiri Tomato Chutney

    Kashmiri tomato chutney is flavoursome with a hint of spices. It is ideal to pair with chapati, idli, dosa or even paratha.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course: Breakfast, lunch ideas
    Cuisine: Indian, Kashmiri
    Ingredients Method

    Ingredients
      

    • 2 clove
    • 1 cardamom
    • 1 teaspoon fennel
    • 1 inch cinnamon
    • 2 teaspoon oil
    • 1/2 teaspoon mustard
    • 1 teaspoon cumin
    • 1/4 teaspoon turmeric powder
    • a few curry leaves
    • 3 green chilli
    • 1 onion
    • 8 to mato
    • salt
    • chilli powder

    Method
     

    1. Cut the onion and tomato into small pieces.
    2. Dry roast cinnamon, cardamom, clove and fennel on a low flame until you get a good aroma. Keep them aside, grind to a powder when cool.
    3. Take oil in a pan, add mustard seed, once it splutter throw in cumin, turmeric powder and the curry leaves. Put the chilli pieces, saute and add the onion.
    4. Once it is golden in colour, put the ground spice powder. Add chilli powder, mix and now put the tomatoes. Put salt and allow to cook. Let it be mushy.
    5. Spicy tomato chutney is ready. One can grind it if needed.

     

    Pin it for later:

    Kashmiri tomato chutney is tasty and full of flavours. It makes a good accompaniment with chapati, idli or dosa.
    Kashmiri Tomato Chutney

    More chutney varieties:

    If you love using sorrel leaves in your cooking, give a try to this sorrel leaf chutney. Have you tried using peels in making a chutney? Are you avoiding kitchen wastes ? Some peels make tasty side dishes. Check out the orange peel chutney and ridge gourd chutney. If you are making a sandwich, this green chutney is all that you need.

    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.
    Check out my e-books on Amazon. Do not miss any post, subscribe to get all updates and an e-book for free !

  • Multi-millet Thalipeeth

    Multi-millet Thalipeeth

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    Multi-millet thalipeeth is a healthy twist to the usual one. Different flours are mixed to make a delectable flatbread. It is ideal to serve for breakfast, lunch or dinner.

    Thalipeeth is one of the popular recipes from South India. Different flours or at times, only rice flour is mixed with coconut  and spices. It is then  kneaded to a soft dough and  patted into a thin flatbread  on a sheet and roasted. It is crispy and tasty. With the increasing importance of millets, we are destined to add them in umpteen ways. We usually mix jowar flour along with rice flour and a little gram flour. But here, I had a packet of multi-millet flour and have used it.  Multi millet thalipeeth is a healthy twist to the usual one made with rice flour. It is ideal to serve for breakfast or lunch.

    Mixed millet flour is easily available in the super markets. Otherwise, you need to mix equal quantity of finger millet, foxtail millet, kodo millet, pearl millet and little millet along with a little quantity of amaranth. The seeds are usually washed, dried and then finely powdered.

    The other millet recipes that I have on blog are ragi dosa, ragi idli, bajra roti,

    multi millet thalipeeth served with a dollop of butter and chutney
    multi millet thalipeeth

    Ingredients:

    • 2 cups mixed millet flour                1 cup= 250ml
    • 1/3 cup rice flour
    • 1 tablespoon fresh coconut
    • 3 green chilli
    • 1/2 teaspoon cumin
    • 1 carrot grated
    • 2 onion
    • 1/2 cup fenugreek leaves (fresh)
    • salt
    • water
    • oil for greasing

    Method:

    1. Grate carrot, cut onion into pieces. Cut and wash the fenugreek leaves.
    2. Grind coconut, green chilli and cumin to a paste.
    3. In a wide bowl, add the multi-millet flour and rice flour. Put the grated carrot, onion, methi leaves, ground paste, salt and mix them together.
    4. Put water little at a time and mix to a dough. The dough is softer than the chapathi dough.
    5. Take parchment paper, grease with a little oil. Take a lemon sized ball and pat it slowly with the tip of the fingers to a circle. Spread it slowly into a thin roti
    6. Heat a skillet. Put it on the skillet and allow to cook. Once, it is slightly cooked, the parchment paper can be removed.
    7. Flip to the other side and allow to cook for sometime.
    8. Once it is done, serve hot with coconut chutney.

    Take a tip:

    • Increase the quantity of chilli, if you want it spicy.
    • Adding of fenugreek leaves is optional. It gives a good taste but must be added in small quantity.
    • Instead of fenugreek leaves, use fresh coriander leaves.
    • Quantity of rice flour used may be increased to half a cup.
    • If you do not have multi-millet flour, take jowar flour and mix it with rice flour. A little gram flour may be added to it.

    multi millet thalipeeth served with a dollop of butter and chutney
    Jayashree

    Multi millet Thalipeeth

    Multi-millet thalipeeth is tasty and ideal as breakfast or lunch menu. It is usually served hot with cocnut chutney.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 45 minutes
    Total Time 1 hour
    Servings: 12 thalipeeth
    Course: Breakfast, brunch, lunch
    Cuisine: Indian, karnataka
    Ingredients Equipment Method Notes

    Ingredients
      

    • 2 cups mixed millet flour
    • 1/3 cup rice flour
    • 1 tablespoon fresh coconut
    • 3 green chilli
    • 1/2 teaspoon cumin
    • 1 carrot grated
    • 2 onion
    • 1/2 cup fresh methi leaves
    • salt
    • water for mixing
    • oil while making thalipeeth

    Equipment

    • skillet
    • parchment paper
    • wide bowl
    • small bowl
    • wide plate

    Method
     

    1. Grate carrot, cut onion into pieces. Cut and wash the fenugreek leaves.
    2. Grind coconut, green chilli and cumin to a paste.
    3. In a wide bowl, add the multi-millet flour and rice flour. Put the grated carrot, onion, methi leaves, ground paste, salt and mix them together.
    4. Put water little at a time and mix to a dough. The dough is softer than the chapathi dough.
    5. Take parchment paper, grease with a little oil. Take a lemon sized ball and pat it slowly with the tip of the fingers to a circle. Spread it slowly into a thin roti
    6. Heat a skillet. Put it on the skillet and allow to cook. Once, it is slightly cooked, the parchment paper can be removed.
    7. Flip to the other side and allow to cook for sometime.
    8. Once it is done, serve hot with coconut chutney.
    9. Take a tip:
    10. Increase the quantity of green chilli if you need it more spicy.
    11. Fenugreek leaves is optional, it gives a good taste. One can use fresh coriander leaves too.
    12. Quantity of rice flour may be increased to half a cup.

    Notes

    ncrease the quantity of chilli, if you want it spicy.
    Adding of fenugreek leaves is optional. It gives a good taste but must be added in small quantity.
    Instead of fenugreek leaves, use fresh coriander leaves.

    Pin Multi Millet Thalipeeth to a Healthy Recipes Board on Pinterest:

    Multi millet thalipeeth served with a dollop of butter and green chutney.
    Multi millet thalipeeth

    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.
    Check out my e-books on Amazon. Do not miss any post, subscribe to get all updates and an e-book for free !

  • Strawberry Yoghurt / flavoured yoghurt

    Strawberry Yoghurt / flavoured yoghurt

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    Strawberry Yoghurt is flavoursome and makes a good dessert. It is ideal to serve as breakfast with a topping of cereal and nuts.

    Flavoured yoghurts are tasty and make a good dessert anytime. One can serve it as breakfast along with cereals. Top it with nuts and it is tasty and ready in a few minutes.

    I often go to the super market and buy these flavoured yoghurts, isn’t that ridiculous when you can easily make it at home.

    Strawberry Yoghurt is healthy and tasty. It’s the season of berries and time to make it now.

    strawberry yoghurt
    strawberry yoghurt

    About Strawberry :

    Strawberries are bright red, juicy and sweet. As the name suggests, most of us conclude that it is a berry. But it is neither a fruit nor a berry. It is the enlarged receptacle of the flower. They are usually consumed raw and fresh. It is also used in jams, jellies, ice creams and delicious milk shakes.

    Other ways to use strawberry:

    You can use it as a refreshing mojito. Strawberry and chia souffle makes a good dessert.

    Nutrition :

    Strawberries are packed with vitamins, carbohydrates, fiber, and anti-oxidants. It is sodium free, fat free, cholesterol-free, low calorie food.

    Health Benefits of Strawberry :

    1. Strawberries is good  for the  heart.
    2. Consuming of strawberries after meal is good for diabetic patients as it slow down the glucose digestion and reduce the spike of glucose and insulin level.
    3. It helps in reducing inflammation and oxidative stress.

    Adverse effects:

    Consuming of strawberries may give an allergy to some, especially children. It contains a protein that cause symptoms in people who are sensitive to birch pollen or apples.

    Bottom line:

    Strawberries are delicious, healthy and low in calories. It has many health benefits. Here is the Strawberry Yoghurt Recipe. Do check it below

    Evergreendishesdev

    Strawberry Yoghurt

    5 from 5 votes
    Strawberry Yoghurt is flavoursome and ideal as a summer treat.
    Print Recipe
    Course: Dessert
    Cuisine: international
    Ingredients Method Notes

    Ingredients
      

    • 1 cup greek yoghurt
    • 8 strawberries
    • 3 teaspoon sugar
    • 2 teaspoon honey

    Method
     

    1. Take the strawberries, wash, clean and cut them into chunks.
    2. Grind them along with greek yoghurt, honey and sugar.
    3. Remove it in a bowl and chill it for some time.
    4. Strawberry Yoghurt is ready to serve.

    Notes

    Greek yoghurt is easily available in the market. If you do not get it, take the curd and put it in a strainer or cheese cloth. Allow the whey to drain for sometime. Greek yoghurt is ready to use. 

    Pin it for later:

    Strawberry Yoghurt is flavoursome and makes a good dessert. It is ideal to serve as breakfast with a topping of cereal and nuts.
    Strawberry Yoghurt

    Serving options:

    • Serve it chilled as it is.
    • Top it with cereal and nuts.
    • Top it with strawberry pieces and granola.

     

    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.
    Check out my e-books on Amazon. Do not miss any post, subscribe to get all updates and an e-book for free !

  • Roasted Sweet Potato | Mexican Cuisine

    Roasted Sweet Potato | Mexican Cuisine

    Jump to RecipePrint Recipe

    Roasted Sweet Potato makes a good side dish with a bowl of soup and Mexican rice. 

    The humble sweet potato could not get any better, it tastes so delicious. Loved the idea of grilling it and savouring with rice. 

    Mexican cuisine has many delicious dishes as Spanish Rice,  I have tried a couple of them and we loved. Earlier, I have enjoyed soup  as Spicy Chipotle Chili Corn Soup. There are so many yet to cook in my kitchen.

    Roasted Sweet Potato
    Roasted Sweet Potato

    About the event:

    It’s Mexican Cuisine at Shhhh Secretly Cooking Challenge Group. The theme for September was suggested by Narmadha of Nams Corner. Narmadha has wide range of recipes, I loved her recently posted condiment Tomato Ketchup. It is ideal to make it at home. My partner for this month was versatile and talented  blogger Anu Kollon and she gave me sweet potato and cumin powder as the secret ingredients. I have prepared this dish. Capsicum and pepper were the ingredients given by me and Anu has prepared this delicious Vegetable Saute for Fajitas. I  have bookmarked her Spring Onion Chutney to make it soon.

     

    Ingredients:


    2 medium size sweet potato
    1 tablespoon olive oil
    1/2 teaspoon cumin
    1 teaspoon cumin powder
    1/2 teaspoon oregano
    1 tsp chilli powder

    Method: 

    1. Wash the sweet potato, pat dry  and cut into cubes.
    2. Take a bowl, add olive oil and put all the spices into it.
    3. Mix well. Put the cubes into it and keep it aside for ten minutes.
    4. Pre-heat the oven, line a try with parchment paper. Put the sweet potato cubes on it, keep them at a distance from one another. Bake it for five minutes.
    5. Check and again bake for a few more minutes.
    6. Once they are soft and golden in colour, remove and put another batch to bake. 
    7. Serve as a side dish with Mexican rice or any other dish.

    Take a tip:

    • Wash it well and cut into cubes, no need to peel the skin. 
    • Two cloves of garlic and lemon juice may be added to it. It will give a good flavour. 
    • The baking time in my Bajaj  was  eight minutes. 
    • Baking time varies, check if it is done properly. 
    • Recipe is adopted from here. 
    Roasted Sweet Potato
    Evergreendishesdev

    Roasted Sweet Potato

    Roasted sweet potato makes a good side dish with any meal.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Marinating time 10 minutes
    Total Time 40 minutes
    Course: Side Dish
    Cuisine: Mexican
    Ingredients Method Notes

    Ingredients
      

    • 2 medium size sweet potato
    • 1 tablespoon olive oil
    • 1/2 teaspoon cumin
    • 1 teaspoon cumin powder
    • 1/2 teaspoon oregano
    • 1 tsp chilli powder

    Method
     

    1. Wash the sweet potato, pat dry  and cut into cubes.
    2. Take a bowl, add olive oil and put all the spices into it.
    3. Mix well. Put the cubes into it and keep it aside for ten minutes.
    4. Pre-heat the oven, line a try with parchment paper. Put the sweet potato cubes on it, keep them at a distance from one another. Bake it for five minutes.
    5. Check and again bake for a few more minutes.
    6. Once they are soft and golden in colour, remove and put another batch to bake.
    7. Serve as a side dish with Mexican rice or any other dish.

    Notes

    Two cloves of garlic and lemon juice may be added to it. It will give a good flavour. 
    The baking time in my Bajaj  was  eight minutes. 
    Baking time varies, check if it is done properly. 

    Pin it for later:

    Roasted Sweet Potato makes a good side dish with a bowl of soup and Mexican rice. Give a try to this , children will also love it.
    Roasted Sweet Potato

    If you have liked this post, do share it further with your family members and friends. If you ever recreate this recipe, take a picture and tag @foodiejayashree on Instagram. Do check out my e-books on Amazon. 

    Subscribe to get all updates in your inbox and an e-book for free ! 

     

  • Watermelon Rind Smoothie

    Watermelon Rind Smoothie

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    Watermelon Rind Smoothie is tasty and healthy drink. It makes use of the summer fruit and vegetables. It is vegan and gluten-free with no added sugar.

    Sometimes, a taste acquainted lasts for a long time. These days, I am looking for ways to add the watermelon rind in my diet. Earlier, I had made a salad  and today I tried making this smoothie and believe me, it’s really good.

    Smoothies are the ideal choice for those who are calorie conscious. It is believed that they are filling and naturally keeps one going for a longer time with little food.

    Watermelon Rind Smoothie has only three ingredients and no added sugar. It is naturally sweet. It is vegan and gluten-free. Do give a try to this and let me know how it was.

     

    Watermelon Rind Smoothie
    Watermelon Rind Smoothie

    Watermelon rind is the white part of the fruit that is usually discarded. Scrape it slowly with a knife and later cut into pieces.

    The best way to use it is to separate the rind and keep it refrigerated.

    Watermelon Rind Smoothie is a simple recipe that makes use of all the summer fruits and vegetables.

     

    Ingredients :

    • 1 cup watermelon rind
    • 1 cup cucumber pieces
    • 1 cup grapes
    • water as needed

    Method:

    1. Cut the rind into small pieces.
    2. Put them in a blender and pulse it.
    3. Add little water, pulse it again.
    4. Pour it in a glass and serve.

     

    A few other ways to use the rind from my co-bloggers. Mayuri uses the rind to make a tasty salad. 

    while Seema makes a tasty thogayal that is served with any dish. Priya uses it make a different kind of dosa.

    Evergreendishesdev

    Watermelon Rind Smoothie

    Watermelon Rind Smoothie is a tasty and healthy drink.
    Print Recipe
    Prep Time 5 minutes
    Total Time 5 minutes
    Servings: 2 glasses
    Course: Breakfast
    Cuisine: international
    Ingredients Method

    Ingredients
      

    • 1 cup watermelon rind
    • 1 cup cucumber pieces
    • 1 cup grapes
    • water as needed

    Method
     

    1. Cut the rind into small pieces.
    2. Put them in a blender and pulse it.
    3. Add little water, pulse it again.
    4. Pour it in a glass and serve.

    Here is the video recipe :

    Pin it for later :

    Watermelon Rind Smoothie is a tasty and healthy drink. It is filling and a fuss free recipe. It is vegan and gluten-free.
    Watermelon Rind Smoothie

    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.

    Let’s be connected, the follow buttons are on the side bar. Subscribe to get all updates and an e-book for free.

     

  • Wheat and Oats Pancake

    Jump to Recipe Print Recipe

    Wheat and Oats Pancake is a quick, easy to make breakfast. It is healthy and ideal to serve for children.

    Pancakes are American originated, soon spread to other parts and India also. They are filling and quick, can be made in different variations. It is a distant relative of Indian crepe, Set Dosa.

    Today, I am sharing with you Wheat and Oats Pancake.

    What is Pancake?

    Pancake is  round cake like, prepared from a starch-based batter. It may contain eggs, milk and butter and cooked on a hot griddle. It is spread all over the world and comes in different shapes and structure. It is believed that pancakes are one of the earliest cereal food eaten in pre-historic societies.

    What are the different types of pancakes?

    In England, pancakes are think like crepes while in America they are small, circular discs, made using a leavening agent that gives a spongy texture to it. Today, one can find different varieties of pancake.

    Which recipe is shared today?

    The recipe that I am sharing is Wheat and Oats Pancake. It is a good way to include oats.

     

    Wheat and Oats Pancake

    Ingredients:                Measurement used : 1 cup = 240 ml
    • 1 cup wheat flour
    • 1/2 cup instant oats
    • 1 cup milk
    • 2 teaspoon baking powder
    • 2 tablespoon sugar
    • 3 tablespoon curd
    • 1 tablespoon oil
    • a pinch of salt
    • raisins
    • honey to serve
    Method:

     

    1. Mix these  ingredients: milk, curd, oil, sugar and salt.
    2. In another bowl, mix wheat flour, oats and baking powder.
    3. Put it into the milk mixture and mix well.
    4. Add raisins in it.
    5. Heat a skillet, drizzle some oil and pour a ladleful of batter.
    6. Close it and let cook for a minute.
    7. Flip it over to the other side.
    8. Once it is cooked, remove and repeat for the rest of the batter.
    9. Serve with honey or maple syrup.

      About the event:

      This is part of the Shhhhh Secretly Cooking Challenge managed by Mayuri. It’s a new challenge henceforth and for the current mont it is  “Pancakes”. I was paired with Priya Mahesh of Pickledroute, that contains both recipes and travelogues. Do check her blog.  She gave me oats and curds as the secret ingredient. The ingredients that I gave Priya were idli rice and black chana and she has prepared a healthy sprouts pancake. The theme was suggested by Archana Potdar, who is a good cook. She suggested us to go out of our comfort and make creative recipes. Do check her Japanese pancake , it looks amazing.

       

    Evergreendishesdev

    Wheat and Oats Pancake

    Wheat and Oats Pancake is a healthy, tasty and easy to serve breakfast.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings: 10 pancakes
    Course: Breakfast
    Cuisine: American
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 cup wheat flour
    • 1/2 cup oats
    • 1 cup milk
    • 2 teaspoon baking powder
    • 2 tablespoon sugar
    • 3 tablespoon curd
    • 1 tablespoon oil
    • a pinch of salt
    • raisins
    • honey to serve

    Equipment

    • skillet
    • mixing bowl
    • ladle
    • plates
    • small bowl

    Method
     

    1. Mix these  ingredients: milk, curd, oil, sugar and salt.
    2. In another bowl, mix wheat flour, oats and baking powder.
    3. Put it into the milk mixture and mix well.
    4. Add raisins in it.
    5. Heat a skillet, drizzle some oil and pour a ladleful of batter.
    6. Close it and let cook for a minute.
    7. Flip it over to the other side.
    8. Once it is cooked, remove and repeat for the rest of the batter.
    9. Serve with honey or maple syrup.

    Notes

    Other kind of nuts may be used.
    Choco chips may also be used.

    Pin it for later:

    Wheat and Oats Pancake is a quick, easy to make breakfast. It is healthy and ideal to serve for children.
    Wheat and Oats Pancake.

    Making pancakes was interesting and I made it seeing from here. Earlier I had made potato pancakes and they were tasty too. It’s time to try all the pancake recipes that I wanted to since ages.

    If you ever make this recipe, take a picture and share it with @foodiejayashree on Instagram or @evergreendishes on Facebook.

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  • Oats Khichdi / healthy eating

    Oats Khichdi / healthy eating

    Jump to Recipe Print Recipe

    Oats Khichdi is a flavoursome, nutrition packed dish ideal to serve for breakfast, brunch or dinner. 

    One cannot deny the need of a good breakfast, it should be healthy, filling and tasty. Every morning it is a dilemma, what needs to be prepared, isn’t it? You can use oats a couple of times in a week to prepare variety of dishes.

    I used the Zerobeli Oats to make porridge and it was awesome. It is rich in fiber and protein, gluten free and ISO certified. Moreover, it cooks very easily and is creamy. It needs no topping such as nuts.

    I use oats to make a variety of dishes, it is versatile in use and the taste is liked at home, thus I can easily make it anytime of the day.

    I often make different varieties of khichdi at home and now thought of making it with oats. I used vegetables in it along with some masala powder, the result it was a filling and tasty meal.

    Have you tried making khichdi with oats? Khichdi is quite similar to the savoury pongal that is made in South India. Give a try to it, a few papad and pickle makes a good accompaniment with it. 

    The New Year, New Beginnings and Goals

    Today is the first day of 2020 and I want to make it an awesome one. I do not make big resolutions but something, which I can relate and stick to. I plan to eat healthy food in the coming days and thus oats will be my companion along with salads and fruits.

    oats khichdi
    oats khichdi

     

    Ingredients:

    • 1/2 cup moong dal
    • 1 cup oats
    • 1 cup mixed vegetables ( I used beans, carrot, peas )
    • 1 onion
    • 4-5  cup water
    • 1 tablespoon oil and ghee
    • 1/2 teaspoon cumin
    • 1 inch ginger
    • 1 green chilly
    • 1/2 teaspoon turmeric powder
    • 1/4 teaspoon asafoetida
    • 1/2 teaspoon chilly powder
    • 1/2 teaspoon pepper powder

    Method:

    1. Wash and soak the moong dal for at least one hour, this helps in proper cooking of the lentil.
    2. Chop the onion.
    3. Take oil and ghee in a pressure pan, add cumin. As it splutters, put grated ginger and green chilly along with some asafoetida. Add onion and saute it for sometime, put the vegetables into it. Saute for two minutes. Put turmeric powder and chilli powder to it.
    4. Now add moong dal to it and saute for a minute.
    5. Add oats and mix well for a minute. 
    6. Put water and salt to it and stir thoroughly.
    7. Close the lid and cook it until two whistles.
    8. Once the pressure releases, mix it and serve hot.

    Take a tip:

    • Soaking of lentil helps in cooking the lentil properly.
    • Soaking for longer time too is not recommended, it becomes slimy. 
    Evergreendishesdev

    Oats Khichdi

    Oats Khichdi is an easy to make, one pot breakfast dish. It is filling, tasty and healthy.
    Print Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Soaking time 30 minutes
    Servings: 2 people
    Course: Breakfast, lunch
    Cuisine: karnataka
    Ingredients Method

    Ingredients
      

    • 1/2 cup moong dal
    • 1 cup oats
    • 1 cup mixed vegetables
    • 1 onion
    • 4 cup water
    • 1 tablespoon oil and ghee
    • 1/2 teaspoon cumin
    • 1 inch ginger
    • 1 green chilly
    • 1/2 teaspoon turmeric powder
    • 1/4 teaspoon asafoetida
    • 1/2 teaspoon chilli powder
    • 1/2 teaspoon pepper powder

    Method
     

    1. Wash and soak the moong dal for at least one hour, this helps in proper cooking of the lentil.
    2. Chop the onion
    3. Take oil and ghee in a pressure pan, add cumin. As it splutters, put grated ginger and green chilly along with some asafoetida. Add onion and saute it for sometime, put the vegetables into it. Saute for two minutes.
    4. Put turmeric powder and chilli powder to it.Now add moong dal to it and saute for a minute. Add oats and mix it well for a minute. Put water,salt and pepper powder to it and stir thoroughly.Close the lid and cook it until two whistles. Once the pressure releases, mix it and serve hot.

    Do check out the Zerobeli products now. You can either buy from their website on on Amazon.

     

    Disclaimer: This is a brand collaboration with Zerobeli. I received products from Zerobeli to test and review them. All inputs given are my own.

    Wishing all a fabulous year 2020 ahead ! May the new year be the beginning of many good things.

    Pin it for later:

    oats khichdi
    oats khichdi

    Let’s be connected. If you ever make this dish, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook

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  • Guest Post- Gaund ke Ladoo

    Guest Post- Gaund ke Ladoo

    Gaund ke ladoo is a tasty and healthy sweet, ideal to be stored as a snack in the jar during the winter season.  It is also known as Gond ke ladoo or Panjiri. This is a guest post from Sapana. (more…)

  • Ragi Thalipeeth / how to make ragi thalipeeth

    Ragi Thalipeeth | Finger Millet Flatbread |  South Indian Recipes | Healthy Breakfast Recipes | Lunch ideas

    Ragi thalipeeth is a tasty and healthy alternative to the usual one. It is vegan and gluten free. It is ideal for weight watchers and people suffering with diabetes.

    Today, everyone is aware of the importance good health and all seem to be conscious of the food that they consume. Millets play an important role as they are low in calories and power packed, helping one to sustain energy for a long time.

    Fingermillet or Ragi is a rich source of proteins and minerals. It contains important amino acids, high amount of calcium and potassium.  It is low in fat and gluten free. It has cooling properties and ideal for summer.

    Ragi mudde is the daily meal of many people in Karnataka. There are many ways in which we can include this super food in our diet. Here is the Ragi Idli that I posted earlier. Today, I am bringing to you,  thalipeeth using ragi flour.

    Thalipeeth is an Indian flat bread made using flour and pressed usually on sheet using hand. It is tasty like a pancake and can be served for breakfast, lunch or dinner.

    Ragi Thalipeeth/ Finger Millet Flatbread

    Ingredients:

    • 1 cup ragi flour
    • 1 cup rice flour
    • 1/2 cup fresh coconut
    • 3 green chilly
    • 1 teaspoon cumin
    • 1 teaspoon sesame
    • 1 tablespoon coriander
    • a few curry leaves
    • salt to taste
    • water
    • oil for roasting

    Equipments : wide bowl, skillet, sheets, spatula, plate

    Method: 

    1. Grind coconut, green chilly and cumin together to a paste.
    2. Finely cut the coriander leaves, wash and keep it aside.
    3. Take a bowl, add the flour and salt. Mix it. Put the paste, coriander leaves, curry leaves, sesame and mix it with a little water to form a stiff dough.
    4. Take a rolling sheet and smear some oil over it. Take a ball of the dough and pat into a thin circle. Smear some oil as you do it.
    5. Heat a skillet. Put the rolled thalipeeth onto it. As it gets cooked, you will be able to remove the sheet.
    6. Flip it to the other side.
    7. Once, it is done, remove and serve with coconut chutney.

    Take a tip:

    • Chopped onions may be added.
    • Grated carrot or fenugreek leaves too can be added.
    • Sheets are available in the market, you can use the brown paper too.

    Pin it for later:

    Ragi thalipeeth
    Ragi thalipeeth

    Evergreendishesdev

    Ragi thalipeeth

    Ragi thalipeeth is tasty and healthy alternative to the usual one. It is vegan and gluten free. It is ideal for weight watchers and people with diabetics.
    Print Recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings: 6 pieces
    Course: Breakfast, lunch ideas
    Cuisine: South Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup ragi flour/ finger miller flour 1 cup =250ml
    • 1 cup rice flour
    • 1/2 cup fresh coconut
    • 3 green chilly
    • 1 teaspoon cumin
    • 1 teaspoon sesame
    • 1 tablespoon coriander finely chopped
    • curry leaves
    • salt to taste
    • water for kneading and grinding

    Method
     

    1. Grind coconut, green chilly and cumin to a fine paste.
    2. Take both the flour in a wide bowl, add salt and mix it. 
    3. Add the paste, sesame, coriander leaves, curry leaves and mix to a stiff dough.
    4. Take a sheet, smear some oil, take a ball of the dough and pat it into a thin circle.
    5. Heat a skillet, put the sheet over it, let cook, remove the sheet, flip it to the other side and let cook for sometime.
    6. Serve hot with coconut chutney.

    Notes

    • Finely cut onions may be added.
    • Carrot and fenugreek leaves may be added.
    • Sheets are available in the market. One can also use the brown paper( with plastic finish)

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    If you ever recreate this dish, do link back to this post.  Let the writing be your own, and do tag me @foodiejayashree on Instagram

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    Sending this to Lou Lou Girls, Tickle My Taste Buds Tuesday and also to

    Menu Plan Monday