Evergreendishes

Tag: lunch ideas

  • How to make masala paratha

    How to make masala paratha

    Masala Paratha is a different kind of stuffed flatbread. It is spicy and ideal for lunch or dinner.

    Parathas are tasty and loved by all. They are ideal as breakfast, lunch, dinner or even brunch. They need no much accompaniments and most of all, the younger generation loves them.

    Which is your favourite paratha? I have earlier shared Methi Paratha, mint paratha and the last one was potato and pea paratha. My children are happy when I make them, it’s a win-win situation for me.

    Masala parathas are spicy and different. They are ideal for lunch or dinner.
    masala paratha

    Masala Paratha is spicy and different from the usual ones. The filling is a powder that is prepared and the making of it, I will be showing you now. I have put a step by step collage of the making, it will help in clearly understanding. These parathas are made in square shape unlike others.

    Let’s get cooking Masala Paratha:

    Ingredients:

    For the dough :

    • 2 cup wheat flour
    • 2 teaspoon ghee
    • salt to taste
    • water

    For the filling:

    • 1 teaspoon fennel seed
    • 1 teaspoon carom seed
    • 1 teaspoon chilli powder
    • salt to taste
    • 1 teaspoon garam masala

    Other ingredients:

    • coriander leaves chopped
    • oil for roasting
    • flour for dusting

    Method:

    1. Take the flour in a bowl, add ghee and salt. Rub it well. Add water and knead to a stiff dough. Keep it covered for sometime.
    2. Grind the fennel seed, rub the carom seed between palm and mix it. Add chilli powder, garam masala and salt to it. This is the filling.
    3. Take a ball of dough, roll it into a thin circle, take a spoonful of the prepared stuffing, put it in the centre and spread it, take care, do not take it to the edges. Put some chopped coriander over it.
    4. Now, put one side and then the other. Check the picture below which I have put. Then roll it more than half and the other side covers it.
    5. Roll this into a square shaped paratha.
    6. Smear oil and turn to the other side, cook until golden spots are visible.
    7. Serve hot with pickle.

    Step-by-step making of masala paratha

    Masala Paratha
    making of masala paratha


    Do check out my e-book, “Breadbasket” on Amazon. It consists of many varieties of dosas and flat breads.

     

    Evergreendishesdev

    Masala Paratha

    Masala Paratha is a blend of flavours, it is spicy and ideal for a quick breakfast.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Resting time 10 minutes
    Total Time 30 minutes
    Servings: 8 parathas
    Course: Breakfast, dinner, lunch
    Cuisine: north indian
    Ingredients Method

    Ingredients
      

    For the dough
    • 2 cup wheat flour
    • 2 teaspoon ghee
    • salt
    • water
    For the stuffing
    • 1 teaspoon carom seed
    • 1 teaspoon fennel
    • 1 teapoon chilli powder
    • 1 teaspoon pepper powder
    • 1 teaspoon garam masala
    • salt
    Other Ingredients
    • coriander leaves finely chopped
    • wheat flour for dusting
    • oil for roasting

    Method
     

    1. Take the flour in a bowl, add ghee and salt. Rub it well. Add water and knead to a stiff dough. Keep it covered for sometime.
    2. Grind the fennel seed, rub the carom seed between palm and mix it. Add chilli powder, garam masala and salt to it. This is the filling.
    3. Take a ball of dough, roll it into a thin circle, take a spoonful of the prepared stuffing, put it in the centre and spread it, take care, do not take it to the edges. Put some chopped coriander over it.
    4. Now, put one side and then the other. Check the collage that I have shared earlier. Then roll it more than half and the other side covers it.
    5. Roll this into a square shaped paratha.
    6. Smear oil and turn to the other side, cook until golden spots are visible.
    7. Serve hot with pickle, green chutney or curd.

    If you have liked this post, do share it with your family members and friends. If you ever make it, do take a picture of one and tag me @foodiejayashree on Instagram

    Pin it for later:

    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.

     

     

  • Mug/ Mag Ni Chutti Daal |Gujarati cuisine| guest post

    Mug/ Mag Ni Chutti Daal |Gujarati cuisine| guest post

    Mug/Mag Ni Chutti Daal is a popular dish from Gujarati cuisine. It is dry sabzi of moong dal which pairs well with rice and kadhi.

    It’s a new week with a new face on my blog. Today, I have my other good friend Jagruti sharing her recipe here. Jagruti, Sapana and myself are three like minded person running a group on facebook since a few months and thus our interactions are on daily basis.

    Jagruti is an excellent cook who can play easily with many cuisines. She is another vegetarian blogger. I love her photography skills. She is a passionate blogger who strives hard to keep herself updated. Do take a look at her blog www.jcookingodyssey.com

    Over to Jagruti:

    How to make Mug ni chutti daal | Mug ni chutti daal is a simple, delicious and homely Gujarati side dish that can be served in a daily Gujarati meal. This daal requires just a handful of ingredients that are easily available in the Indian kitchens. This dish makes a perfect protein-rich dish without using any expensive ingredients.

    BTW Chutti translates Sukhi in Hindi and Dry in English.

    Mug ni chutti daal is a dry preparation of huskless yellow moong daal with basic spices but made without onion and garlic. Usually, this daal is served with Gujarati Kadhi and plain boiled rice. These three dishes go so well when mixed together. Whenever my husband tries this combination together, he describes this as ‘ Pudding’ 🙂

    We Gujarati try to eat a well-balanced meal every day and when we prepare a thali, we make sure that we cook everything making sure that in the one meal, all flavours and nutrients can be found. So for protein, we make at least two dishes, and whenever there is kadhi on the menu, Mug Ni Chutti daal, automatically becomes a side dish in the thali.

    This post is dedicated to all you Gujarati food lovers out there and my lovely friend Jayashree’s readers!

    Hey guys

    How are you all?

    When one passionate foodie meets another passionate foodie, what would you do? You become best pals, don’t you agree? Mine and Jaya’s friendship is not even a year old, but it seems like we know each other for years. I met Jayashree virtually on Facebook through one of the group. We became very close friends since we created our facebook group ‘Desi Bloggers Connect’. She is a dedicated and enthusiastic food blogger who creates delicious, tasty yet easy to prepare recipes. I love all her Karnataka specialities and can’t wait to try them in my own kitchen.

    I was so delighted and honoured when Jayashree request for the guest post and that when I decided to share this delicious and healthy Gujarati daal recipe. A really tasty and protein packed dish that is perfectly suitable for vegan too, also it is made without onion and garlic thus this recipe can be prepared during fasting season when such ingredients onion and garlic are prohibited.

    Thank you Jayashree for giving me this honour to share my recipe with your readers, hope they like it and make it in their own kitchens. Please shoot with any questions and inquiries regarding this recipe

    Let’s look at the recipe

    Mug ni chutti-guest post
    Mug ni chutti daal- guest post

    Mug/Mag Ni Chutti Daal – Gujarati Dry Moong Daal

     

    Ingredients

    • 1 cup yellow moong daal ( Mug Ni Daal )
    • 2 Tbsp. oil
    • 1/2 tsp. Mustard seeds
    • 1/2 tsp. Cumin seeds
    • Pinch hing
    • 1 red dry chilli
    • 1 tsp. red chilli powder
    • 1/2 tsp. turmeric powder
    • 1/2 tsp. green chilli and ginger minced
    • Lemon juice
    • Fresh coriander leaves to garnish

    Method:-

    1. Clean, wash and soak moong daal in cold water for half an hour.
    2. Discard the water.
    3. Once you are ready to cook the daal, heat oil in a thick bottom pan or kadai.
    4. Add mustard and cumin seeds, once they crackle add hing and dry red chilli.
    5. Then add soaked daal, and minced chilli ginger.
    6. Mix well, then add red chilli powder, turmeric and salt.
    7. Once again mix well.
    8. Add sufficient water to cook daal perfectly.
    9. Don’t add too much water in the beginning, if you need then add later.
    10. Cover the pan with the lid and cook the daal on a low heat.
    11. Daal should not be mushy but cooked well and each daal should be separate.
    12. Once the daal is cooked add lemon juice and mix.
    13. Turn off the heat and garnish the daal with the coriander leaves.
    14. Serve hot with Gujarati Kadhi and Rice in a typical everyday Gujarati thali.Enjoy!

    A few other Gujarati dishes on the blog: Tricolour Dhokla, Methi Khakra, Mamra ladoo

    Jagruti

    Mug ni daal

    Mug ni chutti daal is a dry lentil based accompaniment from Gujarati cuisine. It is one of the essentials in their daily menu.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings: 6
    Course: lunch ideas
    Cuisine: Gujarati
    Ingredients Method

    Ingredients
      

    • 1 cup moong dal
    • 2 tablespoon oil
    • 1/2 teaspoon cumin
    • 1/2 teaspoon mustard
    • 1 teaspoon chilly powder
    • 1 red chilly
    • 1/2 teaspoon ginger and green chilly minced
    • lemon juice
    • fresh coriander to garnish

    Method
     

    1. Clean, wash and soak moong daal in cold water for half an hour.Discard the water. Once you are ready to cook the daal, heat oil in a thick bottom pan or kadai.
    2. Add mustard and cumin seeds, once they crackle add hing and dry red chilli. Then add soaked daal, and minced chilli ginger. Mix well, then add red chilli powder, turmeric and salt. Once again mix well. 
    3. Add sufficient water to cook daal perfectly. Don’t add too much water in the beginning, if you need then add later. Cover the pan with the lid and cook the daal on a low heat. Daal should not be mushy but cooked well and each daal should be separate. Once the daal is cooked add lemon juice and mix. Turn off the heat and garnish the daal with the coriander leaves. Serve hot with Gujarati Kadhi and Rice in a typical everyday Gujarati thali.

    yellow-moong-daal-guest-post
    yellow-moong-daal-guest-post

    Mug-ni-chutti-daal-guestpost
    Mug-ni-chutti-daal-guestpost

    About the author:

    She is the owner of Jagruti Cooking Odyssey, a blog of pure vegetarian dishes. She has cooked on IndianTV channels and printed in UK magazines, previously winning the top prize. She loves cooking different cuisines. Follow Jagruti on Facebook, Twitter, Instagram and Pinterest

    Let’s be connected, follow us on facebook, twitter, pinterest and instagram.

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  • Spring onion and corn pulao

    Spring onion and corn pulao

    Jump to Recipe Print Recipe

    Spring onion and corn pulao is a mildly fragrant rice dish and makes a delicious meal.

    Rice is one of the daily essentials without which we cannot survive. Rice dishes just give more glamour and taste to the usual food, they are loved by all, especially the children who are so fussy to eat good food.

    Spring onion and corn pulao is mildly fragrant and makes a good meal. It is vegan and gluten free. It is ideal for weekend menu or one can pack it in lunch box.

    spring onion pulao
    spring onion pulao

    Spring Onion and Corn Pulao

    Ingredients:   Measurement used: 1 cup=250ml

    • 1 cup rice
    • 1 cup spring onion chopped
    • 1 onion
    • 1/2 cup sweet corn kernels
    • 1 teaspoon ghee
    • 1 tablespoon oil
    • 2 cloves
    • 2 cardamom
    • 1/2 teaspoon saunf
    • 1/2 teaspoon shajeera
    • 1 bay leaf
    • 1 green chilly
    • 1/2 cup coriander leaves
    • a few mint leaves
    • 2 cloves garlic
    • 1/2 inch ginger
    • water
    • salt to taste

    Method:

    1. Cut the spring onion finely, separate the greens and bulbs.
    2. Wash the greens by soaking in water.
    3. Wash the rice and soak in water for fifteen to twenty minutes.
    4. Cut the onion and put the corn kernels in water and set them aside.
    5. Grind the coriander, mint, green chilly, ginger and garlic to a paste.
    6. Take ghee in a pan, saute the spring onion for two minutes. Remove it and keep it aside.
    7. Add oil, put the saunf and shajeera to it. Allow it to splutter, throw in the other spices cardamom, clove and bay leaf. Now put the onions into it. Saute for sometime.
    8. Add the corn kernels to it.
    9. Put the paste into it and saute for sometime.
    10. Now, add the rice to it. Saute for a minute.
    11. Add water to it. Put salt to it.
    12. Close the lid and cook it for one whistle.
    13. Once the pressure releases, remove it and put the saute green into it and mix it gently.
    14. Spring onion and corn pulao is ready to serve.

    Take a tip:

    The amount of water depends on the kind of rice used. I have used in the ratio of 1: 2

    spring onion and corn pulao
    spring onion and corn pulao

    A few other rice dishes from the blog: Jeera Rice, Spanish Rice

    spring onion and corn pulao
    Evergreendishesdev

    Spring Onion and Corn Pulao

    Spring onion and corn pulao is a mildly fragrant and delicious dish to serve anytime. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    10 minutes
    Total Time 30 minutes
    Servings: 4 people
    Course: lunch box, lunch ideas, Main Course, rice variety
    Cuisine: Indian, north indian
    Ingredients Method

    Ingredients
      

    • 1 cup rice
    • 1 cup spring onion (green) finely cut
    • 1 onion
    • 1/2 cup sweet corn kernels
    • 1 teaspoon ghee (clarified butter)
    • 1 tablespoon oil
    • 2 cloves
    • 2 cardamom
    • 1/2 teaspoon fennel seed
    • 1/2 teaspoon black cumin
    • 1 bay leaf
    • water
    • salt
    To grind
    • 1 cup coriander
    • 8-10 mint leaves
    • 1 green chilly
    • 1/2 inch ginger
    • 2 cloves garlic

    Method
     

    1. Take the greens of the spring onion, cut them finely and put in water. Rinse and put it aside. 
    2. Soak the rice for 15-20 minutes.
    3. Cut the onion and put the corn kernels in water. 
    4. Grind the ingredients under the section “to grind”
    5. Take ghee in a pan and saute the spring onion leaves for two minutes. Put it aside.
    6. Add oil in the pressure cooker, put the fennel seeds and black cumin, once it splutters put the cardamom, clove and bay leaf. Put the onion and saute for sometime. 
    7. Add the corn kernels to it. Let cook for a minute.
    8. Now, add the ground paste to it and saute for sometime.
    9. Put the rice and saute for sometime.
    10. Add water and salt. Give a stir. Close the lid and let cook for one whistle.
    11. Once the pressure releases, remove the lid and gently mix the sauted spring onion to it. 
    12. Spring onion and corn pulao is ready to serve.

    If you ever make this dish, take a photo and share it with me. I would like to see your creation. Tag @foodiejayashree on Instagram on follow us on facebook.

    You can save these pictures on pinterest for your reference.

     

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  • Hariyanvi Dal / how to make mixed dal

    Hariyanvi Dal / how to make mixed dal

    Hariyanvi mixed dal is a tasty accompaniment with any meal. One can serve it with hot phulkas or parathas. Serve it with hot steamed rice and you have a soul food. (more…)

  • Matar Paneer | North Indian cuisine

    Matar Paneer | North Indian cuisine

    Jump to Recipe Print Recipe

    Matar Paneer is a popular North Indian sabzi prepared in a gravy consistency with  cubes of cottage cheese and green peas in it.

    The biggest challenge I face is what to cook for the day rather than how to cook it. I don’t like to repeat the same dishes time and again, some dishes are liked by kids and not by us and at other times, I feel I should try something different. Paneer is liked by children, they relish it and today’s dish is the delicious Matar Paneer from the North Indian cuisine, cottage cheese and green peas are dunked in a thick gravy made with tomato and other spices. It  is a favourite of one and all. It pairs well with nan, roti, kulcha or even plain paratha.

    Cottage cheese is a good source of nutrition for vegetarians, it is rich in protein and one can use it in a wide range of dishes, from starters to rice dishes. The season of green peas is almost over and thus I decided to make this one, which was not prepared since a long time.

    During the season, I tend to buy a lot of green peas and freeze them. Thus, fresh peas are available  for six months at home. If you do not have fresh peas, one can use frozen peas.

    matar paneer

    Matar Paneer Recipe :

    Ingredients:

    • 1 cup peas
    • 100 grams paneer cubes
    • 2 teaspoon oil + for frying
    • 1 teaspoon coriander seed powder
    • 1/4 teaspoon garam masala powder
    • 1/2 teaspoon chilly powder
    • salt to taste

    To be made into paste 1:

    • 6 cashew soaked in water for half an hour

    To be made into paste 2:

    • 1 onion
    • 2 green chilly
    • 1 inch ginger

    To be made into puree:

    • 2 tomatoes

    Method:

      • Soak tomatoes in hot water, in another bowl put the cashews.
      • Grind the ingredients for paste 2.
      • Grind the ingredients for puree and paste 1 separately.
      • Boil the peas with a little salt in it.
      • Take oil in a pan, add the paste 2 and saute it for 5-6 minutes. The raw smell should go and it should be pale brown in colour. Add the puree and continue to saute for 5 more minutes.
      • In the meanwhile, get the paneer cubes ready. They can be just put like that or deep fried. I deep fried and put them.
      • Put the cashew paste to the gravy. Mix well and let the flavours blend. Add salt and adjust the consistency of the gravy.
      • Put the boiled peas and paneer cubes to it. Let cook for 3-4 minutes on a low flame.

    Other North Indian Sabzis:

    Matar paneer
    Evergreendishesdev

    Matar Paneer

    5 from 4 votes
    Matar Paneer is a delicious north indian curry with the goodness of both cottage cheese and peas simmered in a tasty gravy. 
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings: 4
    Course: lunch ideas, Main Course, paneer recipe, sabzi
    Cuisine: north indian, punjabi
    Ingredients Method Notes

    Ingredients
      

    • 1 cup green peas
    • 100 grams paneer cubes
    • 2 tablespoon oil + extra for frying
    • 1 teaspoon coriander powder
    • 1 teaspoon chili powder
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon garam masala powder
    • salt to taste
    To be made into paste 1
    • 6 cashew soaked for half an hour
    To be made into paste 2
    • 1 onion
    • 1 green chilly
    • 1 inch ginger
    • 2-3 cloves garlic
    To be made into puree
    • 2 tomato

    Method
     

    1. Soak the cashew and tomatoes in hot water separately. 
    2. Make a paste of ingredients as mentioned above. 
    3. Grind the tomatoes and make a puree.
    4. Boil the peas with a little salt. 
    5. Take oil in a pan, add the paste 2 and saute it for 5-6 minutes. The raw smell should go and it should be light pink in colour. 
    6. Add the tomato puree and let cook for sometime. 
    7. Add the turmeric powder, chilly powder, garam masala and salt to it. Mix well. Let the flavours mingle well. 
    8. Put the cashew paste to it. 
    9. Adjust the consistency of the gravy. 
    10. Meanwhile, fry the paneer and keep them ready. 
    11. Add peas and paneer cubes to it. 
    12. Let cook for sometime.
    13. Serve hot with any Indian flatbread.

    Notes

    • If you are using frozen peas, thaw them.
    • If using fresh peas, boil them with a little salt.
    • Use paneer without frying for a healthier version.
    • I have fried and put them.

    About the event :

    Sending this to Foodies_Redoing Old Post 96.  This is an old post which I have updated with better pictures. It is fortnightly event, we tend to work either on picture, text or video whichever is needed. Here, I have changed onny the picttures.

    Pin it for later :

    matar paneer
    matar paneer

    If you ever make Matar Paneer recipe, 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. Until next time, happy cooking !

     

  • Spinach chutney / Palak chutney

    Spinach chutney / Palak chutney

    Spinach chutney is  one of the lesser known accompaniment to many. It pairs well with hot steamed rice. It is ideal to serve with chapati or jowar roti too.

    Chutneys form an integral part of the lunch menu in many households, it can be served both with plain rice or the flat breads. Here is one kind of chutney, that is sure to be a crowd pleaser. Spinach chutney is not only healthy but also tasty.

    Spinach is a super food consisting of Vitamin A and K, magnesium,iron , folate and potassium. It helps increase insulin level. lower blood pressure, prevents cancer, good  for asthamatic patients. Being rich in dietary fibre, it helps in preventing constipation. One needs to find ways to incorporate spinach in their diet.

    My other posts of this wonderful spinach can be read here in the post 5 ways to use spinach

    Spinach chutney / Palak chutney

    Spinach Chutney Recipe / Palak Chutney

    Ingredients:
    • spinach leaves of 2 bunch
    • green chilly 3-4
    • methi seeds 1/2 tsp
    • coconut 1/2 bowl
    • tamarind pulp 2tsp
    • salt to taste
    • oil

    Instructions

    1. Remove the stalk of spinach leaves.Chop and put them in water. All the impurities settle down. Put them in a colander.
    2. Take a drop of oil and roast the fenugreek seeds. Put them aside.
    3. Add half teaspoon of oil, add the green chilly and then the spinach leaves and salt . Let cook for a while. Switch off the gas and let cool.
    4. Grind all ingredients together in a mixer.
    5. To serve;
    6. Make seasoning with a little asafoetida anda pinch of turmeric powder. Add it to the prepared chutney and serve.
    Notes
    Adjust the amount of green chilly to your preference.
    About the event:
    This is an old post which I have redone with better pictures. Sending this Foodies_Redoing Old Post 38. It is  a fortnightly event where we work upon an old post.

     

    Spinach chutney / Palak chutney

    Spinach Chutney / Palak chutney

    Serve this chutney with hot rice and ghee, it tastes yum. It can also be eaten with jowar roti.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Course: chutney,
    Cuisine: karnataka
    Ingredients Method

    Ingredients
      

    • 2 bunch spinach
    • 4-5 green chilly
    • 1/2 teaspoon methi seeds
    • 1/2 bowl coconut
    • 2 teaspoon tamarind pulp
    • salt to taste
    • oil

    Method
     

    1. Remove the stalk of spinach leaves.Chop and put them in water. All the impurities settle down. Put them in a colander.
    2. Take a drop of oil and roast the fenugreek seeds. Put them aside.
    3. Add half teaspoon of oil, add the green chilly and then the spinach leaves and salt . Let cook for a while. Switch off the gas and let cool.
    4. Grind all ingredients together in a mixer.
    5. Make seasoning with a little asafoetida anda pinch of turmeric powder. Add it to the prepared chutney.

    Pin it for later:

    Spinach chutney

     

    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.
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