Evergreendishes

Tag: healthy recipes

  • Sago Idli | Sabudana Idli | Sabakki Idli

    Sago Idli | Sabudana Idli | Sabakki Idli

    Sago idli is an easy to make recipe, ideal to serve for a quick breakfast. It is another kind of breakfast dish that can be made with a little prior preparation.

    I am always in search of good and easy recipes and this one is my recent addition. The first time I had Sago Idli was during a function at my cousins place. Since then, I have made it a couple of times. It  needs no grinding; thus a boon for us, to prepare something different on daily basis.

    Sago pearls is called as sabudaana in Hindi, Bengali, Gujarati, Punjabi and Marathi. It is Sabakki in Kannada, Javvarisi in Tamil, Chavvari in malayalam and Sagubeeyam in Telugu. It is used during fasting in parts of South India and Maharashtra.

    My other idli recipes on the blog are Ragi Idli Chennai Idli Kanchipuram Idli

    Let’s get cooking Sago Idli. The ingredients are mixed and kept to ferment. The next day or after five hours, one needs to make a seasoning and then put it in the idli stand to steam.

    Ingredients:

    • 3/4 cup sago pearls
    • 1 cup semolina (idli rawa)
    • 1.5  cup curd
    • 1 cup water
    • salt to taste
    • 1/4 teaspoon soda
    • 1 teaspoon oil
    • 1/4 teaspoon mustard seeds
    • asafoetida a pinch
    • 1 teaspoon bengal gram
    • 4 cashew broken
    • a few curry leaves

    Method:

    1. Take sago and semolina in a bowl. Wash it well and drain the water. Put curd and water to it. Mix it well. The consistency should be moderate. Close a lid and keep it in a warm place to ferment overnight or for five hours.
    2. Add salt to the batter.
    3. To make the seasoning: take the oil in a small pan. Add the mustard seeds, as it crackles, put cumin, bengal gram, green chilly pieces, cashew pieces and curry leaves.
    4. Pour it over the batter.
    5. Heat the idli steamer. You may grease the plates, I just wash them and use it.
    6. Add soda to the batter, mix well and put a ladle full in each cavity.
    7. Put it in the steamer and allow to cook on medium flame for fifteen minutes.
    8. Idlis should be well cooked.
    9. Remove the idlis with round edged spoon after sometime.
    10. Serve with chutney, sambar or sago.

    Take a tip:

    • The curds used must be sour.
    • Small sago pearls are usually used for this. But, I have used the regular ones itself.

     

    idli batter
    idli batter

    Mix sago pearls and semolina in curd. Add a little water to get the medium consistency. Set it aside to ferment for a few hours.

    seasoning
    seasoning

    Heat oil in a small pan. Add mustard seeds, as it crackles put cumin, bengal gram, green chilly, cashew and curry leaves.

    put the seasoning
    put the seasoning

    Put salt to the batter and  add the prepared seasoning.

    and the soda
    and the soda

    Lastly, add a little soda and mix it.

    batter into the idli moulds
    batter into the idli moulds

    Put the batter in the cavity of the idli moulds.

    ready to be steamed
    ready to be steamed

    It is ready to be put in the idli maker. Cook it on medium heat for 15 to 20 minutes. The idli should be well cooked from inside also.

    Sago idli are ready to serve.

    Sago Idli
    Sago Idli

    You can serve with chutney, sambar or sago.

     

     

     

     

     

    sago idli
    Evergreendishesdev

    Sago Idli

    Sago idli is another variety of idli that needs no grinding. It is a boon for ladies to prepare idlis easily. 
    Print Recipe Pin Recipe
    Prep Time 7 hours
    Cook Time 18 minutes
    Total Time 7 hours 18 minutes
    Servings: 3 people
    Course: Breakfast
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 3/4 cup sago pearls
    • 1 cup semolina (idli rawa)
    • 1.5 cup yoghurt (curd)
    • 1 cup water
    For seasoning:
    • 1 teaspoon oil
    • 1/4 teaspoon mustard seeds
    • asafoetida a pinch
    • 1 teaspoon bengal gram
    • 5 cashew broken into pieces
    • 2 green chilly cut into pieces
    • few curry leaves tear them into small bits
    Other ingredients
    • 1/4 teaspoon baking soda
    • salt to taste
    • water ( to adjust the consistency of batter)

    Method
     

    1. Put sago and semolina in a bowl. Wash it and drain the water.
    2. Put yoghurtand water  to it. Mix them together. The consistency should be moderate.
    3. Cover it with a lid and keep it to ferment overnight (atleast five hours)
    4. The next day, add salt to it.
    5. Make seasoning. Take oil, put the mustard seeds, as it crackles, put cumin, bengal gram, green chilly, curry leaves, cashew pieces and asafoetida.
    6. Pour it over the batter. 
    7. Heat the idly steamer.
    8. Grease the plates if you wish. I usually wash them and use right away.
    9. Add soda to the batter.Give a stir. Adjust the consistency of batter by adding a little water.
    10. Put a ladle full of batter in each cavity.
    11. Keep it in the idly cooker and steam for twenty minutes on medium flame.
    12. The idly should be well cooked. 
    13. Remove them after sometime. Serve with chutney, sambar or sago.

    Notes

    • The sago pearls used  for this are the smaller ones, but I did use the regular ones.
    • Yoghurt should be sour.

    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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    About the event :

    Sending this to Foodies_Redoing Old Post111, a fortnightly event. Here, I have changed the main picture and put pinterest image too. The post was written six years back and it has been edited with a few better pictures.

    sago idli

     

     

     

     

     

     

     

  • Mango parfait guilt free dessert

    Mango parfait guilt free dessert

    I love making desserts , they are so yummy isn’t it?  With mangoes, its been a bonanza for me. I recently made a healthy one,  it’s low in calories  and was delicious too – Mango parfait for the weight watchers or the calorie conscious. (more…)

  • Healthy kidney bean salad

    Healthy kidney bean salad

    Kidney bean salad is a tasty, healthy and easy to make snack. It is packed with nutrition and ideal protein supplement for vegetarians. 

    Kidney bean aka rajma is a wonderful source of nutrition. It is one of the essentials in North India.They are widely used in gravy based dishes. But today, I have an interesting recipe here, Kidney bean salad, easy to make and healthy too.

    The kidney beans are dark red coloured and shaped like kidney. They are rich in molybdneun, folate,fiber, potassium, manganese, phosphorous, protein and vitamin B.

    They help prevent cholestrol. They provide fat free protein. They help in reducing the level of blood sugar, thus it is highly recommended for these patients. Being heart friendly, these also , give  folate to the body.  Like all legumes, it is rich in both kinds of fiber.It is considered to help in improving memory.

    Salads of legumes are packed with nutrition. They should be used more often in our daily diet. The first time I came across this kidney bean salad was  in the  book by cooking magnet, Tarla Dalal, loved the idea of making a salad of these. But the recipe here, is slightly different from the original and mine.

    Looking for more salad ideas ? Try this watermelon rind salad or sprouted moong salad  

    A similar salad can be read here.

    Over to the Kidney Bean Salad Recipe

    Kidney bean salad
    Recipe Type: Salad
    Author: Jayashree
    Prep time:
    Cook time:
    Total time:
    Serves: 3
    A healthy salad to brunch on.
    Ingredients
    • Kidney beans cooked 1cup, 100grams
    • onion 1 chopped finely
    • tomato 2 chopped finely
    • cilantro

     

    For the dressing :

    • olive oil 1tsp
    • salt to taste
    • chilli powder 1/4tsp
    • pepper powder 1/2tsp
    • chat masala 1/4tsp
    • lime juice 1tsp
    Instructions
    1. Take a wide bowl and add the boiled kidney beans. Add the onion and tomatoes.
    2. Mix the ingredients “for The dressing” in a bowl.
    3. Pour it over the veggies and chill in refrigerator.
    4. Serve with a garnishing of cilantro.
    Notes
    To cook the kidney beans, soak them overnight in water. Next day, discard the water, wash and put fresh water to it. Put in the pressure cooker and cook for at least eight whistles. Allow the pressure to release by itself.The kidney beans should be tender when touched with fingers.Otherwise, cook them again.
    healthy kidney bean salad

    Healthy Kidney Bean Salad

    Kidney bean salad makes a good snack to binge on. It should be consumed regularly by vegetarians. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Course: healthy snacks, Salad
    Cuisine: international
    Ingredients Method Notes

    Ingredients
      

    • 1 cup kidney beans cooked
    • 1 onion finely chopped
    • 2 tomato finely chopped
    • cilantro
    For the dressing:
    • 1 teaspoon olive oil
    • 1/4 teaspoon chilli powder
    • 1/2 teaspoon pepper powder
    • 1/4 teaspoon chat masala
    • 1 teaspoon lime juice
    • salt to taste

    Method
     

    1. Take a wide bowl. Add the boiled kidney beans. Put the onion and tomato pieces to it.
    2. Mix the ingredients, “For the dressing” in a bowl.
    3. Pour it over the beans, chill and serve.

    Notes

    Soak the kidney bean in water for eight hours. Drain the water, wash under running water and cook in the pressure cooker for a couple of whistles. They should be soft to eat. Do not remove until the pressure is released by itself. 

    About the event :

    This is an old post which I have redone with better pictures and text. Sending this Foodies_Redoing Oldpost29, which is a fortnightly event. Our old posts which were written long back are getting a fresh touch now, thanks to Renu Agarwal Dongre.

     

    Pin it for later:

    healthy kidney beans salad

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  • Gojjavalakki / Huli Avalakki

    Gojjavalakki / Huli Avalakki

    Jump to Recipe

    Gojjuavalakki  or Gojju Avalakki is a staple food in South India. It is tangy and also called as Huli Avalakki. Huli is the regional word meaning sour. It is not only sour, but I can say tangy.

    Beaten rice  popularly known as  “avalakki ” in karnataka and “poha ” in maharashtra  is one of the staple food of the Kannadigas. They relish eating in any form, just as a chivda with tea or for breakfast. Here is one such recipe which many of you can relate.

    gojjavalakki
    gojjavalakki

    The ingredients needed are : 

    • 4 cup beaten rice 
    • 300 ml tamarind pulp 
    • a lemon size ball of jaggery 
    • 2 tablespoon oil 
    • 1/2 teaspoon mustard seeds 
    • a pinch of asafoetida  
    • 1/4 teaspoon turmeric powder 
    • 2 tablespoon groundnuts 
    • 1/2 teaspoon bengal gram 
    • 1/2 teaspoon urad dal 
    • 6 cashew nuts broken into pieces
    •  a few curry leaves 
    • salt to taste
    • 1 teaspoon chilli powder 
    • 2 teaspoon rasam powder 
    • coriander for garnishing

     

    Method :

    • Take the beaten rice , immerse in water for a second and drain the water.
    • Take the tamarind pulp, jaggery, salt, chilli powder and rasam powder and boil in a pan. It should be of a moderately thick consistency. 
    • Take oil in a large pan and make the seasoning. Add the mustard seeds, and as they crackle add asafoetida, turmeric powder, bengal gram urad dal, groundnuts, cashew nut pieces  and curry leaves . Leave aside for a minute. 
    •  As the colour changes, add the pulp to it and mix well. Now add the washed beaten rice to it and mix well. Keep on a low flame for sometime. Garnish with coriander.

    Take a tip :

    • The taste of gojju avalakki is a  blend of sour, sweet and spicy, hence it can be described as khatta meetha.
    • One needs to let the ground nuts cook for some time in the oil. Otherwise,  it does not taste good.
    • One  can add onions to it, when the seasoning is done, saute  and prepare in the same way. But, this is also equally good.

     

    Pin it for later :

    Gojjavalakki
    gojjavalakki

     

    Print Recipe
    gojjavalakki

    Gojjavalakki

    Gojjavalakki is a tasty and healthy breakfast option from South India.
    Print Recipe Pin Recipe
    Course: Breakfast
    Cuisine: Andhra pradesh, karnataka, South Indian
    Ingredients Method Notes

    Ingredients
      

    • 4 cup medium poha /avalakki
    • 300 ml tamarind pulp
    • a lemon size ball of jaggery
    • 2 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • a pinch of asafoetida
    • 1/4 teaspoon turmeric powder
    • 2 tablespoon groundnuts
    • 1/2 teaspoon bengal gram
    • 1/2 teaspoon urad dal
    • 6 cashew nuts broken into pieces
    • a few curry leaves
    • salt to taste
    • 1 teaspoon chilli powder
    • 2 teaspoon rasam powder
    • coriander for garnishing

    Method
     

    1. Take the poha or avalakki and wash it in water. Let the impurities be drained. Then, immerse in water for a second and drain the water.
    2. Take the tamarind pulp, jaggery, salt, chilli powder and rasam powder and boil in a pan. It should be of a moderately thick consistency.
    3. Take oil in a large pan and make the seasoning. Add the mustard seeds, and as they crackle add asafoetida, turmeric powder, bengal gram urad dal, groundnuts, cashew nut pieces  and curry leaves . Leave aside for a minute.
    4. As the colour changes, add the pulp to it and mix well. Now add the washed beaten rice to it and mix well. Keep on a low flame for sometime. Garnish with coriander.

    Notes

    Tamarind pulp can be extracted by soaking the tamarind in water for fifteen minutes. It is squeezed well and then extracted. It is moderately thick in consistency.
    The taste of gojju avalakki is a  blend of sour, sweet and spicy, hence it can be described as khatta meetha.
    One needs to let the ground nuts cook for some time in the oil. Otherwise,  it does not taste good.
    One  can add onions to it, when the seasoning is done, saute  and prepare in the same way. But, this is also equally good.
  • How to make sprouts

    How to make sprouts

    Learn the process of making sprouts at home. It is easy and can be done in a few steps.

    Sprouts are healthy and  often used by many people.  They are rich in nutrients. The sprouts are easier to digest also.

    All kind of grains and legumes can be sprouted. Jowar, ragi, amaranth, flax seed, green moong, wheat, green moong are some which can be sprouted at home. The sprouting time varies for each one of them.

    Sprouts are versatile to use. You can powder them to make a malt or use them in cooking different kind of recipes. Green gram sprouts is often used in a salad. The other sprouts can be used in making chaats, stir fry or delectable sweets.

    What is sprouting ?

    Germination is the process by which seeds grow into a seedling. Exposing the seeds (grains or legumes) to the proper conditions helps them to sprout. Thus sprouts are the germinated seeds with little roots. They are healthy and can be consumed in both raw and cooked form.

    How to make sprouts :

    Sprouts are easy to make. Clean, wash and soak them in water for atleast  eight hours. Strain in a colander and keep aside for sometime. Later, tie it in a  thin muslin cloth and keep it in a warm place for eight hours. The next day, check if it has sprouted. Otherwise, keep it tied for a few more hours. 

    The time required varies for each grain. Gren gram sprouts in eight hours while fenugreek needs fifteen hours.

    Ingredients :

    • 1 cup of any grain or lentil. (I have used methi and fenugreek )

    Other materials :

    • vessel
    • water for soaking
    • colander
    • thin muslin cloth

    Method to make sprouts:

    1. Soak the grains for eight to ten hours.
    2. Drain the water and put them in a colander for sometime.
    3. In a clean muslin cloth, tie them and keep it covered in a warm place for eight to ten hours.
    4. Check if the grains are sprouted. Otherwise, put them back for some more time.
    5. Keep the sprouts in a clean container in the refrigerator. Use them within three days.

    Take a tip:

    • The soaked grain should be soft and edible.
    • Check the grain if it has sprouted. If kept for a longer period, it can turn to be slimy and not fit for use.
    • The soaking time and sprouting duration varies for each grain. You need to check it.

    About the event:

    An old post got updated, sending it to Foodies_Redoing Old Post _121. It is a fortnightly event, a group of bloggers work on an old post, either by editing the text, putting better pictures or sometimes it needs both. Here, I have changed the picture and the text too.  This was one of the first post I wrote. Nw on 24.2.2024,  I have redone  it.

     

     

    How to make Sprouts

    Sprouts are packed with nutrients. They are versatile to use. Make them easily at home and store for a week in the refrigerator.
    Print Recipe Pin Recipe
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 cup of any grain or lentil. I have used methi and fenugreek
    • water for soaking

    Equipment

    • vessel
    • colander
    • thin muslin cloth

    Method
     

    1. Soak the grains for eight to ten hours.
    2. Drain the water and put them in a colander for sometime.
    3. In a clean muslin cloth, tie them and keep it covered in a warm place for eight to ten hours.
    4. Check if the grains are sprouted. Otherwise, put them back for some more time.
    5. Keep the sprouts in a clean container in the refrigerator. Use them within three days.

    Notes

    The soaked grain should be soft and edible.
    Check the grain if it has sprouted. If kept for a longer period, it can turn to be slimy and not fit for use.
    The soaking time and sprouting duration varies for each grain. You need to check it.

    Pin it for later :

    how to make sprouts

  • Dal Palak

    Dal Palak

    Dal Palak is a tasty and healthy side dish from North Indian cuisine.

    Spinach is healthy and packed with all nutrients. When lentils and greens merge, it forms a delicious and comfort food. This is a North Indian dish and  usually served as an accompaniment with  chapati or nan.

    Why should you make Dal Palak ?

    1. It is tasty.
    2. It makes a good accompaniment with chapathi or naan.
    3. It can also be used with steamed rice or pulav.
    4. Dal Palak is a good way to feed tasty and nutrient rich food for the family.
    5. It is loved by all.
    Dal Palak
    dal palak

    The other spinach accompaniments  that you can make easily are Kafuli and the most loved Alu Palak.

    Dal Palak Recipe

    Ingredients:

    • 1 cup boiled tur dal
    • 2 bunch of spinach
    • 1 onion finely cut
    • half inch ginger
    • 2 green chillies
    • 2 cloves garlic
    • 1 tablespoon oil
    • salt  to taste

    Method:

    • Blanch spinach and keep aside
    • When cool, grind to a paste along with green chilly, ginger and garlic. Keep aside.
    • Take oil in a kadai, add cumin seeds, let them splutter.  Then, put  the onions. Saute till pale in colour. Now, add the spinach puree and let cook for sometime. After two minutes, put the cooked dal and  salt. Allow to simmer on a low flame.
    • Dal Palak is  ready to serve. It makes an ideal accompaniment with rice also.

    About the event:

    This is an old post which I have redone with better pictures. Sending this Foodies_Redoing Old Post 32, a fortnightly event, where we work on a old post. I have changed both the text and the pictures here.

    Dal Palak
    Evergreendishesdev

    Dal Palak

    Dal Palak is a healthy, tasty and comfort food. It pairs well with any kind of flat bread and steamed rice.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings: 6
    Course: dinner ideas, lunch ideas
    Cuisine: north indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup boiled tur dal
    • 2 bunch of spinach
    • 1 onion finely cut
    • half inch ginger
    • 2 green chillies
    • 2 cloves garlic
    • 1 tablespoon oil
    • salt to taste

    Method
     

    1. Blanch spinach and keep aside
    2. When cool, grind to a paste along with green chilly, ginger and garlic. Keep aside.
    3. Take oil in a kadai, add cumin seeds, let them splutter.  Then, put  the onions. Saute till pale in colour. Now, add the spinach puree and let cook for sometime. After two minutes, put the cooked dal and  salt. Allow to simmer on a low flame.
    4. Dal Palak is  ready to serve. It makes an ideal accompaniment with rice also.

    Notes

    f you need it spicy, put one more green chilly.

    Pin it for later:

    a bowl of dal palak
    dal palak

    If you ever make this recipe, do take a picture and share your creation by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook.

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