Evergreendishes

Tag: lunch box ideas

  • 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

     

  • Capsicum Stir Fry | Donna Menasinakayi Palya

    Capsicum Stir Fry | Donna Menasinakayi Palya

    Capsicum Stir Fry  is a tasty and easy to make side dish. It  is a flavoursome dish from North Indian cuisine. It is ideal to serve for lunch, dinner or pack in the lunch box.

    Capsicum Stir Fry needs a few ingredients as sesame seed, cumin, garam masala, chilli powder apart from capsicum and onions. This recipe is from my diary written many years back. When you are bored of the usual cooking, or need a quick side dish, you can prepare this capsicum stir fry. It is ideal to serve with chapathi or phulka.

    About the kind of capsicum :

    Cpsicum is a versatile vegetable used in all kind of cuisines. The capsicum available in the market are of two kind, big ones and the small ones. The small ones are spicy. Thus, I prefer the big ones for our cooking. If you like using the smaller variety, go ahead but be mindful of the extra chilli powder that is added.

    Capsicum Stri Fry

    What goes in the Capsicum Stir Fry :

    • Capsicum : It is the star ingredient. I prefer using the large, green  coloured ones. They re not spicy and just right for the stir fry. Here the vegetables are cut into thin, long slices.
    • Onion and garlic : The onion is cut into thin long  pieces while the garlic is crushed.
    • Oil is one of the essentials in any cooking.
    • Kasuri methi for that fragrance
    • Spices like cumin, sesame, chilli powder are essential.
    • Garam masala for the enhanced flavour. You can  make it  at home and use it regularly.
    • Curd is added in the end.
    • Peanut powder lends an amazing taste to the dish. To make it, roast the peanuts on a low flame. Allow them to cool, remove the skin and grind to a coarse powder.
    • Coriander for garnishing. Always use fresh coriander.
    • Salt

    Making of stir fry :

    The making of stir fry involves two steps. Initially, we saute the onion and capsicum in a little oil. Adding a bit of kasuri methi, fresh coriander and chilli powder gives a good aroma to it. It is then seasoned with spices and peanut powder in another pan. Finally, the addition of blended curd gives a good taste.

    Serve it with hot phulka, roti or chapathi. It is ideal o pack in the lunch

    Capsicum Stri Fry

    If you ever make Capsicum Stir Fry in your kitchen, take a photo and share with me by tagging @foodiejayashree on Instagram and @evergreendishes on Facebook.

  • Pepper Rice | Pepper Cumin Rice Recipe

    Pepper Rice | Pepper Cumin Rice Recipe

    Pepper Rice | pepper rice recipe | lunch ideas | easy dinner recipes | 15 minute recipes |pepper cumin rice

     

    Pepper Rice is a flavorsome, easy to make rice dish. It is ideal to pack in the lunch box. It also makes a good weekend menu for us.

    I learnt the recipe from a good friend who cooks really well. When you are stuck with the usual menu and looking for an easy lunch option, you can make pepper rice. Leftover rice may be used to make this quick and easy dish. Pepper rice can also be packed in the lunch box. 

    The good thing about the varied rice dishes, can be used both  for lunch or dinner. It makes a good brunch option too. They are loved by children, isn’t it ? It comes an upper hand when compared to the rice and dal option. They serve as a fuss free menu in most household.

    Pepper Rice needs a few simple ingredients; they are easily available in the kitchen. It is ideal to pack in the lunch box. You can make use of the left-over rice and serve it for dinner too.

    A few basic ingredients are all that you need and a tasty rice is ready in a jiffy. Cut the onion.  Make a powder of pepper and cumin.  Put the spice mix in the seasoning and mix with cooked rice. Make sure the rice grains are separate and well cooked. 

    You can serve pepper rice with papad, pickle and a cucumber salad.

    pepper rice
    pepper rice

    Why should I make pepper rice ?

    I find three reasons to convince you. It is easy to prepare. It is ideal for lunch or a quick dinner. Most of the times, when you need a change from the normal cooking, I think you can give it a try.

    Can I use left over rice ?

    Yes, you can use left over rice to make pepper rice.

    Can I store the remaining spice mix ?

    Yes, keep it in a clean, air-tight container.

    Can I add garlic to the rice ?

    Yes, go ahead. Put a few cloves of garlic in the seasoning.

    Other kind of South Indian rice recipes :  Coconut Rice, Lemon Rice, Sesame Rice 

     

    pepper rice

    Pepper Rice

    5 from 7 votes
    Pepper rice makes a good lunch or dinner option. It can be served in the lunch box too.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course: dinner ideas, lunch, lunch box
    Cuisine: karnataka
    Ingredients Method Notes

    Ingredients
      

    • 1 cup cooked rice
    • 2 tablespoon oil
    • ½ teaspoon mustard
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • 2 green chilly
    • 1 onion finely cut
    • A few curry leaves
    • 2 teaspoon ground powder
    • Salt to taste
    • For the spice mix :
    • 1 tablespoon pepper
    • 1 teaspoon cumin

    Method
     

    1. Make a coarse powder of pepper and cumin.
    2. Take oil in a pan. Add mustard seeds, as it sputters, put bengal gram, urad dal to it. Allow it to cook for thirty seconds. Put green chilly, saute, stir in the onion and curry leaves. Let cook for sometime.
    3. Put two teaspoons of the ground mix to it.
    4. Add salt. Switch off the flame.
    5. Mix rice to it.
    6. Easy pepper rice is ready to serve.

    Notes

    A few cloves of garlic may be added in the seasoning.
    The spice mix can be stored in a clean, air tight container.
    Depending on the level of spiciness you need, adjust the quantity of the spice powder.

    About the event :

    Sending this to Foodies_Redoing Old Post _150. It is a fortnightly event, a group of bloggers of shared interest, work on an old post either by updating the recipe and content or with better pictures. Here, I have changed the pictures. The post was first published on September,24, 2024. Now, on Aril 27th, 2025 I have redone it with better pictures.

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    Pepper Rice
    Pepper Rice

     

     

     

    If you ever make Pepper Rice in your kitchen, take a picture and share on Indtagram by tagging @foodiejayashree. You can also tag me on facebook. Subscribe to get all updates in your inbox and an e-book of handyhints for free. Until next time, happy cooking !

     

  • Paneer Bhurji | North Indian Cuisine

    Paneer Bhurji | North Indian Cuisine

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    Paneer Bhurji is a classic dish from North Indian cuisine. Scrambled paneer is mixed in a gravy of cooked onion and tomatoes with spice powders to make a tasty accompaniment. Paneer is cottage cheese while bhurji refers to a scramble. Cottage cheese scramble is ideal to pair with any Indian flat bread as roti or paratha. You can also use it as a spread on toasts for a quick and filling  breakfast. 

    Paneer or Cottage cheese is the preferred choice for us. Tofu or egg can also be used. 

    It is good to use fresh, homemade paneer. To make paneer, heat whole milk on a low  flame. Keep the acidic ingredients ready to curdle the milk. Here, we can use curd, lemon or vinegar. Once the milk comes to a boil, put a small quantity of any one of the acidic ingredient and allow it to curdle. Turn off the flame. After a few minutes, drain it over a thin muslin cloth and keep it aside for sometime.

    If buying, opt for a whole piece of paneer instead of cubes. After adding the spices, keep stirring as the spices get burnt easily. Put a little water if needed. 

    What goes in the making of Paneer Bhurji ?

    • Paneer : It is the star ingredient. It is always best to make paneer at home. But, you can use store bought too. Use a good brand paneer. Once you buy, check it properly if it is fit for use. I am writing this as I read so much about the deterioration in the quality of paneer these days.
    • Onion : Cut it finely. Invest in a good chopper, it saves so much time.
    • Tomato: Use the bright, red ones. Cut them finely. 
    • OIl : Any neutral oil will do.
    • Ginger garlic paste : I prefer making it fresh but you can use the store bought ginger garlic paste.
    • Cumin : A little bit of cumin, lends a good flavour.
    • Turmeric powder
    • Amchur powder : It is the dried mango powder which helps in balancing the flavours.
    • Garam Masala : It is a blend of all spices. Use a good quality spice mix.
    • Kasuri Methi: It is dried fenugreek leaves which helps to give a good flavour to the dish.
    • Coriander powder : You can make it by roasting a small quantity of dhania and then grinding to a fine powder.
    • Coriander : The final dressing of the dish is the coriander sprinkled on top.

     

    Can it be stored ?

    Paneer Bhurji  tastes best when it is cooked fresh and served. The texture of the paneer may change .

    How to serve it ?

    • It tastes great with roti and nan.
    • It can be served as an accompaniment with chapathi or phulka.
    • It is ideal to top it over a bread toast.
    • It can be used as a filling for rolls.
    • It tastes great as a filling for a different kind of dosa.

     

    Print Recipe

    Paneer Burji

    5 from 4 votes
    Paneer Burji is a popular dish from North Indian cuisine. It pairs well with any Indian flat bread. Scrambled cottage cheese is cooked with spices to make a delectable side dish.
    Print Recipe Pin Recipe
    Ingredients Method

    Ingredients
      

    • 2 tablespoon oil
    • 1/2 teaspoon cumin
    • 2 green chilli
    • 1/2 teaspoon ginger garlic paste
    • 2 onion
    • 3 tomato
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon coriander powder
    • 1/2 teaspoon amchur powder
    • 1/2 teaspoon chilli powder
    • 1/2 teaspoon garam masala
    • 200 grams paneer
    • 1/2 teaspoon kasuri methi
    • 2 tablespoon fresh coriander

    Method
     

    1. If you are using fresh homemade paneer, get the paneer ready. Otherwise, put the store bought paneer in hot water for fifteen minutes.
    2. Cut the vegetables
    3. Crumble the paneer.
    4. Grind ginger garlic paste, I prefer to use fresh one.
    5. Take oil in a pan, add cumin and green chilli cut into half pieces.
    6. Put the ginger garlic paste and saute it for a few seconds. Then, add the onions. Saute it to a golden brown colour.
    7. Put the tomato pieces to it and allow it to cook for sometime.
    8. Once the tomatoes are cooked, put the spice powders to it along with salt.
    9. Mix it well and let the flavours blend well.
    10. Put the crumbled paneer to it, mix and saute it for a minute.
    11. Add crushed kasturi methi to it
    12. Finally, add chopped coriander to it.
    13. Paneer Bhurji is ready to serve.

    Other paneer related recipes are : 

    paneer tikka
    paneer tikka
    Kadai Paneer
    Kadai Paneer

     

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    paneer bhurji
    paneer bhurji

    If you  make  Paneer Bhurji, 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.

  • Tri-colour stir fry for Independence Day

    Tri-colour stir fry for Independence Day

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    Tricolour Stir Fry is a simple yet tasty accompaniment with chapati or pulka. It is a no onion garlic recipe.

    It’s that time of the year again when we rejoice and our hearts bow down to the warriors of the country. India celebrates the 76th year of Independence. It was after a long struggle India was declared an independent nation, free from the British rule.

    Be proud of your country. It’s the duty of every citizen to safeguard the hard-won freedom.

    I was wondering what I could post for the Independence Day, and soon I decided it would be a simple yet flavoursome dish which can be easily prepared in the busy mornings. It pairs well with chapati or Phulka. It is ideal to pack in the lunch box too.

    Since it is made as an Independence Day Special dish, I have used beans, capsicum and green peas for the green colour. Carrot represents the green colour, and potato represents the white colour. It is a no onion garlic stir fry.

    tri-colour stir fry
    tri-colour stir fry

    I often make mixed vegetable at home. It is one way  assorted  vegetables are served to all members. Here are some of the other recipes shared earlier : Bengali Mixed Vegetable, Rajasthani Vegetable Curry, Kerala Aviyal

    What goes in the tri-colour stir fry?

    The vegetables used for saffron colour is carror. Beans, capsicum and green peas to represent the green colour. Potato, peeled and cut into pieces is used for the white colour. Along with it cashewnut is also used.

    • Beans cut into long strips
    • Carrot : cut into lone inch long strips.
    • Capsicum : cut into long strips.
    • Potato : It is peeled and cut in the similar way.
    • Green peas: I have used the fresh ones
    •  Cashew : Take a handful of cashew and soak them for 15 minutes.
    • Coriander, green chillies, ginger and cumin are made into a paste.
    • Oil : Any neutral cooking oil
    • Asafoetida
    • Turmeric powder
    • Cumin : a pinch for the seasoning
    • Salt to taste
    • Lemon juice to balance the flavours

    The other Independent Day recipes shared earlier are : 

     

    Tri-colour pulav
    Tri-colour pulav

     

    tri-colour idli
    tri-colour idli

    Why should you make Tricolour Stir Fry?

    1. To celebrate national day.
    2. To use the leftover vegetables in the refrigerator.
    3. If your children are fussy eaters, it is a good way to feed varied vegetables.
    4. When you need something different, from the usual cooking.
    5. To add different vegetables in the daily diet.

     

    Print Recipe

    tri-colour stir fry
    Evergreendishesdev

    Tri-colour Stir Fry

    5 from 4 votes
    Tri-colour stir fry is a simple yet tasty stir fry. It pairs with chapathi or phulka.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings: 4 people
    Course: dinner ideas, lunch, Main Course
    Cuisine: Indian
    Ingredients Equipment Method

    Ingredients
      

    • 2 cups beans cut into thin of1 inch long
    • 1.25 cup carrot cut into thin strips of one inch long
    • 1 capsicum
    • 1 potato peeled and cut similarly
    • 1/4 cup green peas
    • 1/4 cup cashew soak for 15 minutes
    To be made into a paste :
    • 1/4 cup coriander
    • 5 green chilli
    • 1/2 inch ginger
    • 1/2 teaspoon cumin
    For seasoning :
    • 2 tablespoon oil
    • 1/4 teaspoon cumin
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    Other ingredients:
    • salt
    • 1/2 lemon

    Equipment

    • 4 4 bowls
    • 2 plates
    • 1 kadai
    • 1 long spoon

    Method
     

    1. Soak cashew for fifteen to twenty minutes. Make a paste of the mentioned ingredients above.
    2. Cut the vegetables and keep them aside. I have cut into one inch long, neither too thick nor thin. The potatoes are peeled here to give the desired white colour.
    3. Take oil in a pan, add cumin. As it sizzles, put beans followed by carrot, potato, capsicum and green peas. Lastly, put the soaked cashew into it. Cover a lid with some water over it, it hastens the cooking process.
    4. Allow them to cook for sometime
    5. Put salt. Add the prepared paste to it. Mix well and remove it after heating it for two minutes on a low flame.
    6. Finally, add lemon juice to it.

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    tri-colour stir fry
    tri-colour stir fry

    Wishing all a very happy Independence Day ! If you ever make Tri-Colour Stir Fry  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!

     

  • Green Potato Curry | easy lunch ideas

    Green Potato Curry | easy lunch ideas

    Green Potato  Curry is a tasty, easy to make  accompaniment. It pairs well with chapathi or phulka. It needs a few  ingredients and most of them are available at  home. 

    Potato is versatile to use and saves the day umppteen times. Either, when I am in a hurry or the stock of vegetables is exhausted, the humble potato finds a place in the menu. Thus, I have learnt to create many kinds of dishes with it. I have earlier shared alu matar, alu , methi aloo and dum aloo. 

    Here are a few myths of humble potato debunked : 

    1.Potatoes are  whole lot of fat. The truth is it depends on the way potato is cooked. If potatoes are consumed as finger chips, they contain fat and not good for the overall health. But, a potato by itself is rich in carbohydrates and fiber. 

    2. Potatoes make me fat. No, cook it in the right way, either boil them or saute in a little oil. Consume it in moderation. 

    3. Potatoes are high in calories. This is not true again. An alu partha has more calories than a dry potato sabzi. A bowl of finger chips is also higher in calories than potato wedges made in the air fryer.. Thus, it also depends on the way the food is cooked and served. 

    Green Potato Curry

    Other potato recipes shared earlier are : 

    Why should you make green potato curry ?

    • It is easy to prepare.
    • It makes a good accompaniment for lunch or dinner.
    • It is ideal to pack in the lunch box.
    • Green potato curry is ideal when you need something varied to serve. 
    • I have given a few more options that you can try it.  

    Green Potato Curry Recipe : 

    Ingredients:

    • 1/2 kg potato
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 1/4 teaspoon turmeric powder
    • 1/4 teaspoon asafoetida
    • 1 onion
    • 1/2 cup coriander leaves
    • 5 green chillies
    • 1/2 inch ginger
    • 4 clove garlic
    • 1 clove
    • 1 cardamom
    • 1 clove
    • salt to taste
    • 1 tablespoon roasted gram (putani) powdered

      Method :

    • Boil the potato, you can cook them in the pressure cooker until three whistles. Let the pressure release by itself.
    • Grind coriander leaves, green chilli, ginger, garlic, cloves, cardamom
    • Take oil, add cumin, turmeric powder and asafoetida. Then saute onion. Put the paste,
    • Peel the skin and cut the potato into cubes.
    • Add water to it. Put the potato pieces, let cook for some time. Then add gram dal powder and cook for a minute.

    Take a tip: 

    • The potato are washed and kept in the pressure cooker to cook. If you keep the whole potato, cook it for three whistles. If you are cutting them into half, then switch off the stove at two whistles.The potatoes will turn mushy.
    • Use green chillies accordingly, the chillies used were not spicy. 
    • Use a little  gram flour if you do not have dahlia.
    • For a different version of this sabji, add a few mint leaves along with coriander, green chilli, ginger and garlic. Avpid adding cardamom and clove to it.
    • Making green potato curry is a breeze if you have boiled potato. 

    Recently, I wrote an article on Fenugreek for Ordtist.com. Do check it out. 

    Green Potato Curry

    Green Potato Curry

    5 from 4 votes
    Green potato curry is a tasty and easy to make accompaniment. It is ideal to pack in the lunch box.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 10 minutes
    Total Time 25 minutes
    Course: lunch box, lunch ideas, Main Course
    Cuisine: south india
    Ingredients Method Notes

    Ingredients
      

    • 1/2 kg potato
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 1/4 teaspoon turmeric powder
    • 1/4 teaspoon asafoetida
    • 1 onion
    • 1/2 cup coriander leaves
    • 5 green chillies
    • 1/2 inch ginger
    • 4 clove garlic
    • 1 clove
    • 1 cardamom
    • 1 clove
    • salt to taste
    • 1 tablespoon roasted gram putani powdered

    Method
     

    1. Boil the potato, you can cook them in the pressure cooker until three whistles. Let the pressure release by itself.
    2. Grind coriander leaves, green chilli, ginger, garlic, cloves, cardamom
    3. Take oil, add cumin, turmeric powder and asafoetida. Then saute onion. Put the paste,
    4. Peel the skin and cut the potato into cubes.
    5. Add water to it. Put the potato pieces, let cook for some time. Then add gram dal powder and cook for a minute.

    Notes

    • The potato are washed and kept in the pressure cooker to cook. If you keep the whole potato, cook it for three whistles. If you are cutting them into half, then switch off the stove at two whistles.The potatoes will turn mushy.
    • Use green chillies accordingly, the chillies used were not spicy. 
    • Use a little  gram flour if you do not have dahlia.
    • For a different version of this sabji, add a few mint leaves along with coriander, green chilli, ginger and garlic. Avpid adding cardamom and clove to it.
    • Making green potato curry is a breeze if you have boiled potato. 

    If you ever make Green Potato Curry 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!

    Pn it for later :

    green potato curry
    green potato curry
  • Bengali Mixed Vegetable Dry Sabzi

    Bengali Mixed Vegetable Dry Sabzi

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    Bengali Mixed Vegetable Sabzi is flavoursome, tasty, aromatic and easy to prepare. It pairs well with chapathi or phulka.

    It’s been a regular feature these days, I end up making this sabzi but not able to post it here. It is flavoursome and the aroma of the spices is enchantingly good. Panchphoran is used in Bengali cuisine. It makes use of five spices. The good thing about this stir fry is any kind of vegetable can be used. You can use cauliflower, pumpkin, brinjal or cabbage too. Make sure you use the right combination of vegetables. 

    The other sabzi or stir-fry I commonly make at home are Dal Makhani, Alu Palak Dry Sabzi, Corn Palak, Palak Kofta Curry to name a few. 

    What is Panch Phoran? 

    Panch Phoran / Panch Putana  is a blend of five seeds originating from South-east Asia. It is used in dal, sabzi, chutney and many other dishes. It is one of the essentials in Bengali cuisine. It is also used in cuisine of Bangladesh, Nepal and other North Eastern states of India.  Cumin, Fennel, Mustard, Fenugreek and Nigella are used in equal quantities here. Every region has their own variation of the spice mix. This spice mix is usually used as whole spice mix either by roasting or just mixing them together. 

    What is Nigella seed? 

    Nigella seed or Kalonji is commonly  known as black cumin. The scientific name of it is Nigella sativa. It has many medicinal properties. The tincture prepared from it is used in indigestion, diarrohea, amenorrhea and treatment of worms.

    It is worth mentioning here that nigella is neither onion seed nor fennel seed. 

    Why should you make this stir fry?

    • easy to prepare
    • it is aromatic, fennel gives a good aroma to it.
    • flavoursome 
    • a good way to sneak in different vegetables
    • it is also a good way to use the leftover vegetables
    • vegan
    Bengali Mixed Vegetable

    Here is the Bengali Mixed Vegetable Recipe:

    • 2 tablespoon oil
    • 1-2 bay leaf
    • 4 green chilli
    • 1/4 teaspoon turmeric powder
    • asafoetida
    • panchphoran mix ( ingredients given below)
    • 2 cup beans
    • 1 capsicum
    • 2 potato
    • 1 cup green pea
    • salt
    • 1/2 teaspoon chilli powder

     

    For the panch phoran mix:

    1/2 teaspoon mustard
    1/2 teaspoon fenugreek
    1/2 teaspoon nigella
    1/2 teaspoon fennel
    1/2 teaspoon cumin

    Method:

    To make the panch phoran mix:
    Dry roast the ingredients for two minutes. Once it cools, grind it.

    To make the sabzi;
    Cut the vegetable into one inch long thin pieces. If the peas are frozen, put them in water.
    Take oil in a pan, add bay leaf, break the chilli into two and throw it. Add asafoetida and turmeric powder. Now, put the panch phoran mix into it.
    Add the vegetables depending on their cooking timee. First, put the beans, a little later put the potato pieces, capsicum and lastly the green peas. Gently stir and allow to cook for sometime. Sprinkle salt. You can cover it with a plate with some water on it. This facilitates even cooking.
    When it is done, sprinkle a little chilli powder and remove from flame.

     

    Take a tip:

    • Other vegetables as cauliflower, brinjal and pumpkin may be used.


      A few other recipes shared earlier from Bengali cuisine are Chaler Payesh, Aloo Chat 


     

     

     

    Evergreendishesdev

    Bengali Mixed Vegetable

    Mixed Vegetable is a medley of vegetables cooked together in a spice mix. It is flavoursome and makes a good side dish.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings: 6 people
    Course: dry sabzi, lunch ideas
    Cuisine: Bengali
    Ingredients Equipment Method Notes

    Ingredients
      

    • 2 teaspoon oil
    • 1-2 bay leaf
    • 4 green chilli
    • 1/4 teaspoon turmeric powder
    • asafoetida
    • panchphoran mix ingredients given below
    • 2 cup beans
    • 1 capsicum
    • 2 potato
    • 1 cup green pea
    • salt
    • 1/2 teaspoon chilli powder
    For the panch phoran mix:
    • 1/2 teaspoon mustard
    • 1/2 teaspoon fenugreek
    • 1/2 teaspoon nigella
    • 1/2 teaspoon fennel
    • 1/2 teaspoon cumin

    Equipment

    • 1 pan
    • 1 ladle
    • 5 bowls
    • 1 lid cover

    Method
     

    To make the panch phoran mix:
    1. Dry roast the ingredients for two minutes. Once it cools, grind it.
    To make the sabzi;
    1. Cut the vegetable into one inch long thin pieces. If the peas are frozen, put them in water.
    2. Take oil in a pan, add bay leaf, break the chilli into two and throw it. Add asafoetida and turmeric powder. Now, put the panch phoran mix into it.
    3. Add the vegetables depending on their cooking timee. First, put the beans, a little later put the potato pieces, capsicum and lastly the green peas. Gently stir and allow to cook for sometime. Sprinkle salt. You can cover it with a plate with some water on it. This facilitates even cooking.
    4. When it is done, sprinkle a little chilli powder and remove from flame.

    Notes

    Other vegetables as brinjal, pumpkin, cauliflower and cabbage may be used.

     

    Bengali Mixed Vegetable

    If you ever make Bengali Mixed Vegetable recipe, 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! 

  • Mixed Fruit Jam Recipe | How to make mixed fruit jam

    Mixed Fruit Jam Recipe | How to make mixed fruit jam

    mixed fruit jam | no preservatives | spreads | jam | 

    Jump to Recipe

    Mixed Fruit Jam is a delicious sweet spread made with fruits. The homemade jam is free from any preservatives.

    One of the fondest memories of childhood is Kissan Mixed Fruit Jam. It would always be in the kitchen shelves. Jams are of different kind. You can make it with a single fruit, dual or a mixed variety. Jam of apple, mango or strawberry taste good  themselves The orange is usually used to make a marmalade. Strawberry Jam  and Mixed fruit jam are the ideal choice for many. 

    Pectin is usually added in jams as a preservative. Commercial pectin is extracted from apple cores and contains acid to ensure proper jelling. It reduces the cooking time also.   But homemade jams do not use pectin but pectin rich fruits. Fruits such as apples, oranges, grapes, pomegranate are rich in pectin. Sugar is an essential ingredient in making jam. It not only add sweetness but also gives a shelf life to it. 

    Why should you make this jam:

    • It has no added pectin in it.  
    • Different kind of fruits can be used.
    • It is tasty.
    • It is versatile to use.
    • Easily use it as a spread for lunch box.

    How to store jam:

    • Put it in a clean and dry jar. If it is a glass jar, sterlize it. 
    • Since it is homemade, keep it in the refrigerator. 
    • Use a clean spoon.
    • Close the lid tightly after using it.

     

    Mixed Fruit Jam



    I have used a wide variety of fruits. Sapota, Banana, Grapes of both kind, Apple, Strawberry and orange. The result was a delicious spread, it is more of a good sweet to enjoy anytime.

    MIXED FRUIT JAM RECIPE : 

    Ingredients:

    • 2 big banana
    • 2 small banana
    • 6 sapota
    • 15 green grapes
    • 15 black grapes
    • 1 apple
    • 6 strawberries
    • 1 orange
    • 2 cups sugar
    • a pinch of salt
    • 1/2 lemon juice

       

      Method:

     

    1. Peel and cut all the fruits. Make a puree with a blender or in a mixer.
    2. Put the puree in a pan, add sugar to it.
    3. Put it on medium flame to cook.
    4. Put two small plates or bowls  in the freezer. You will need it later
    5. Keep stirring in between.
    6. After cooking for twenty to thirty minutes, it becomes thicker. Take the plate from the freezer.  Put a drop on it, if it does not spread, it is done. 
    7. Add salt and lime juice to it. Keep it aside. Once it is cool, put it in a sterlized jar.



    Take a tip: 

    • Use good quality fruits. If you use damaged fruits, the jam may deteriorate quiclky.
    • Citrus fruits, blackberries, apples have higher pectin level.
    • Addition of lime juice helps to set the jam.
    • You may vary the fruits and berries used.
    • It is better if you close a lid while cooking. But, remember to keep stirring in between. 
    • Addition of salt is optional but recommended.
    • Use clean utensils in cooking and storing.
    Print Recipe
    Evergreendishesdev

    Mixed Fruit Jam

    Mixed Fruit Jam is a delicious spread with varied fruits.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Resting time 15 minutes
    Total Time 1 hour
    Course: Breakfast
    Cuisine: international
    Ingredients Equipment Method Notes

    Ingredients
      

    • 2 big banana
    • 2 small banana
    • 6 sapota
    • 15 green grapes
    • 15 black grapes
    • 6 strawberries
    • 1 orange
    • 2 cups sugar
    • a pinch of salt
    • 1/2 lemon juice

    Equipment

    • 1 pan
    • 1 ladle
    • 2 small plates or bowl

    Method
     

    1. Peel and cut all the fruits. Make a puree with a blender or in a mixer.
    2. Put the puree in a pan, add sugar to it.
    3. Put it on medium flame to cook.
    4. Put two small plates or bowls  in the freezer. You will need it later
    5. Keep stirring in between.
    6. After cooking for twenty to thirty minutes, it becomes thicker. Take the plate from the freezer.  Put a drop on it, if it does not spread, it is done.
    7. Add salt and lime juice to it. Keep it aside. Once it is cool, put it in a sterlized jar.

    Notes

    You may vary the fruits and berries used.
    It is better if you close a lid as it splashes around while cooking. But, remember to keep stirring in between. 
    Addition of salt is optional. 

    Pin it for later :

    Mixed Fruit Jam is a delicious spread made withh varied fruits.
    Mixed Fruit Jam

     

    If you ever make Mixed Fruit Jam  recipe, 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! 

     

  • Aloo Mangodi Ki Sabzi | Potato and Dried lentil nuggets stir fry

    Aloo Mangodi Ki Sabzi | Potato and Dried lentil nuggets stir fry

    Jump to Recipe Print Recipe

    Aloo Mangodi ki Sabzi is a popular Rajasthani dish. It is ideal to pair with steamed rice or chapati. It is a semi-dry side dish made using dried nuggets and potato. 

    What is Mangodi ?


    Mangodi is a dried lentil nugget used in dry lands of Rajasthan. It is usually made of moong or urad dal. The people of Rajasthan make these and store them at home. They use them regularly in cooking sabzis and other dishes. They make a good replacement when vegetables are not easily available during summer.

    The lentil is soaked for a couple of hours, it is then made into a paste, seasoned with some spices and it is spread on a sheet in the sun for a couple of days. They are stored and used as and when required.

    The first time I had mangodi ki sabzi was  at a Rajasthani city like entertainment place made here. Later, it was during my Jaipur trip I found it commonly in the thali meals.  A few months back, while shopping online, I found these ready made mangodis  and bought a packet of them to try at home.

    How to use Mangodi ?

    Mangodi can be used in stir fry, curries and pulaos. It is ideal to use in curries along with other vegetables. Here, mangodi is fried in oil to a golden colour. Later, it is cooked along with the potato pieces. They may be crushed and added. As the one I have are small in size, I just added them.

    Alu Mangodi Ki
    Alu Mangodu ki sabzi

    What goes in the Aloo Mangodi Sabzi ?

    • Potato : It is one of the the essentials in making the sabzi.
    • Mangodi : Mangodi is available in the super market. It is ideal to store a packet ot it as it is useful when we do not have any vegetables
    • Onion
    • Oil : Any neutral oil is ideal.
    • Ginger garlic paste : It can be made in a small quantity using the small jar.
    • Cumin 
    • Chilli powder: If the chilli powder is too spicy, be mindful while using it.
    • Coriander powder: You can use a good quality one from the market. Store it in a tight container.
    • Salt 

    Can I make mangodi at home?

    Yes, you can make it during the summer time. It is a regular affair in Rajasthan to make it during summer.  Moong dal is soaked overnight. It is then made into a paste with very little water. To the batter, salt is added and well beaten for sometime. It is then put as small droplets on a tray and dried in the sun for two or three days. It is then stored and used as required.

     

     

    Print Recipe

    Aloo Mangodi ki Sabji

    Aloo Mangodi ki sabzi is a popular side dish from Rajasthani cuisine.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Course: Breakfast, dinner, lunch
    Cuisine: Indian, rajasthani,
    Ingredients Method

    Ingredients
      

    • 4 potatoes
    • 2 onions
    • 1/2 cup mangodi
    • 2 tablespoon oil
    • 1/2 teaspoon cumin
    • 1/2 teaspoon ginger garlic paste
    • 1 teaspoon chilli powder
    • 1.5 teaspoon coriander powder
    • salt to taste

    Method
     

    1. Wash, peel the skin and cut the potato into cubes.
    2. Cut onions and keep them aside.
    3. Make a paste of ginger and garlic.
    4. Take oil in a pan, add mangodi and shallow fry them Once they are golden in colour, remove and put them aside.
    5. Now, add cumin, as it splutters put onion to it. Saute for a few seconds. Put the ginger garlic paste to it and continue to saute for sometime.
    6. Add potato pieces and fried mangodi pieces to it. Let cook for sometime. You may add salt at this stage.
    7. Once the potato pieces are cooked, add chillo powder and coriander powder to it.
    8. Finally, garnish with coriander leaves .
    9. Aloo Mangodi Sabji is ready to serve.

    Pin it for later:

    Aloo Mangodi ki Sabzi is a popular side dish from Rajasthani cuisine. It is a semi-dry preparation ideal to pair with chapathi.
    Aloo Mangodi ki Sabzi

     

    If you ever make this Aloo Mangodi ki Sabzi,  do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected.  Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon.  Happy Cooking !

  • Spinach with Potato| Aloo palak sukhi sabzi

    Spinach with Potato| Aloo palak sukhi sabzi

    Jump to Recipe Print Recipe

    Spinach with potato/ Aloo Palak Sukhi Sabzi  is a semi-dry, vegan, gluten-free side dish from North Indian cuisine. It is tasty and ready in 30 minutes. It makes a good side dish with any kind of Indian flat bread as roti, chapati or phulka.

    Spinach and potato makes a good combination. One can make the delicious aloo palak  or gravy with koftas too in it. These days, I often cook spinach along with fenugreek as in Kafuli or Methi Chaman, love the tartness of fenugreek, it gives a good flavour to the dish.

    Love Winter Season

    Winters are one of the finest season to cook good meals. We as bloggers are happy to see all kind of fresh vegetables and green leaves. Spinach is one of the green vegetable I frequently cook at home. It is not only an ideal food for a vegetarians  but we as a family like it, thus one can find many spinach recipes here.

    spinach with potatao
    spinach with potato 

    What goes in Aloo Palak Sukhi Sabzi ?

    • Potao : It is one of the star ingredients.
    • Spinach : We need fresh spinach to make the tasty accompaniment.
    • Oil : Any neutral oil will do.
    • Cumin
    • Red chilli
    • Green chilli
    • Coriander powder
    • Amchur powder
    • Garlic
    • Ginger
    • Salt

    Evergreendishesdev

    Spinach with potato / Aloo Palak Sukhi Sabzi

    Spinach with potato / Aloo Palak sukhi sabzi is a semi-dry, tasty side dish. It is ideal to serve for any meals or pack in the lunch box.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings: 4 people
    Course: accompaniment, dry sabzi, Side Dish
    Cuisine: north indian
    Ingredients Method

    Ingredients
      

    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 2 red chilli
    • 2 green chilli
    • 4 garlic cloves cut into pieces
    • 1 inch ginger
    • 1 onion
    • 4 potato
    • 2 cluster spinach
    • 1 teaspoon coriander powder
    • 1/2 teaspoon dry mango powder
    • salt to taste

    Method
     

    1. Cut the onion finely.
    2. Remove the stalk of spinach, cut it and wash in salt water.
    3. Cut the potato into cubes, put them in water. Rinse it.
    4. Take oil in a pan, add cumin. As it splutters, break the red chilli into pieces and put it. Put green chilli, ginger and garlic. Saute for a minute, add the onions to it.
    5. As the onions turn light pink, throw the potato cubes to it. Add salt, sprinkle a little water, let it cook for sometime.
    6. Once the potatoes are soft, add the spinach leaves. Toss the vegetables.
    7. The spinach shrinks quickly, add coriander powder and chilli powder to it. Mix well, if needed, add a little more salt. Remember, we had already added salt in the beginning
    8. Spinach with potato is ready to serve.

    Pin it for later :

    Save the recipe on pinterest

    Spinach with potato is an easy to make and tasty sabzi. It pairs well with phulka or chapathi. This is a good way to include greens.
    Spinach with potato

    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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