Evergreendishes

Tag: no onion garlic recipe

  • Coconut Rice

    Coconut Rice

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    Coconut Rice | Coconut Rice Recipe | South Indian Cooking

    Coconut Rice is a flavoursome, easy to make  rice dish from South India. The goodness of coconut  along with taste of cumin and curry leaves blend  well to give a tasty and easy to make dish. It can be eaten as it is or served with a few papad and fryums.

    A no onion garlic recipe, coconut rice  is ideal for festive days. It is simple yet flavoursome. I often make it during holidays as it is loved at home. It is ideal to serve  for lunch or dinner. A good thing, you can make use of the left over rice too.

    It does not need any accompaniments but I usually make some fryums and papads to pair them together. Moreover, my family members  love to top it with a few pieces of these fryums.

    The ingredients that goes into the making of Coconut Rice are:

    Rice: Well cooked rice, that is neither too smudgy or soft. You can use the regular sona masuri rice here.

    Coconut: Use fresh grated coconut  to make this dish.

    Curry leaves : Curry leaves give a good aroma to it.

    Cashew pieces : They give flavour to the dish. Be sure to roast them well, you need a golden tinged one.

    Groundnuts: Not a necessity, but they taste good in most South Indian dishes.

    Asafoetida: It  is one of the essentials of the South Indian cooking.

    Coconut Rice
    Coconut Rice

    About the event:

    Sending this to Healthy Wellthy Cuisine, the theme is “Satvik Treat”. The theme was suggested by Ruchi Shah, who is an expert cook. I loved her Raw Mango Thokku and want to try it. Other satvik recipes that you may like to try are

     

     

    Recipe of Coconut Rice:

    Ingredients:

    • 1 cup  rice
    • 2 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/2 teaspoon cumin
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • 2 tablespoon groundnut
    •  8 cashew
    • 4 red chilly
    • a few sprigs of curry leaf
    • 1/2 cup coconut
    • salt to taste

    Method:

    1. Wash the rice and cook it in pressure cooker, adjust the water quantity accordingly.  Once the pressure releases, keep it aside.
    2. Take oil in a pan, add mustard seeds, as it splutters, put bengal gram, urad dal, groundnuts. Saute for a while. Put cashew pieces and red chilly into it. Throw in the curry leaves, the seasoning is ready. Keep it aside.
    3. Put rice, salt and coconut to it. Mix it.
    4. Coconut rice is ready to serve.

    Take a tip:

    • Grated coconut may be added in the seasoning. I do not do it, I prefer putting it over and mixing.
    • A few green chilly and ginger may be added in the seasoning.
    Print Recipe
    Coconut Rice

    Coconut Rice

    Coconut Rice is a flavoursome rice from South India. A no onion garlic recipe, it is ideal for festive days.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course: dinner, festive cooking, lunch box, lunch ideas
    Cuisine: South Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup rice
    • 2 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/2 teaspoon cumin
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • 2 tablespoon groundnut
    • 8 cashew
    • 4 red chilly
    • a few sprigs of curry leaf
    • 1/2 cup coconut
    • salt to taste

    Method
     

    1. Wash the rice and cook it in pressure cooker, adjust the water quantity accordingly.  Once the pressure releases, keep it aside.
    2. Take oil in a pan, add mustard seeds, as it splutters, put bengal gram, urad dal, groundnuts. Saute for a while. Put cashew pieces and red chilly into it. Throw in the curry leaves, the seasoning is ready. Keep it aside.
    3. Put rice, salt and coconut to it. Mix it.
    4. Coconut rice is ready to serve.

    Notes

    Grated coconut may be added in the seasoning. I do not do it, I prefer putting it over and mixing.
    A few green chilly and ginger may be added in the seasoning. 

    Pin it for later:

    Coconut rice is a simple yet flavoursome rice dish from South India. A no onion garlic recipe, it t is ideal for festive days.
    Coconut Rice

    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.

     

     

     

     

  • Corn and Peas Pulao / no onion garlic recipe

    Corn and Peas Pulao / no onion garlic recipe

    The festive cooking is sans onion and garlic. Usually masala bhat or lemon rice is made, but one can try this version of pulao, it’s easy to prepare and ideal for any celebrations that you have. It is a corn and peas pulao made without onion and garlic, it tastes awesome, a cucumber in yoghurt salad or some curry goes well with it. 

    corn and peas pulao

    corn and peas pulao
    corn and peas pulao

    Ingredients:

    • 1 cup basmati rice
    • 1/4 cup sweet corn kernels
    • 1/4 cup green pea
    • 1 tablespoon oil + 1 tablespoon ghee
    • 3 cloves
    • 3 cardamom
    • 1/2 inch cinnamon
    • 1/8 teaspoon shajeera
    • salt to taste
    • water for cooking

    To be ground to a paste:

    • 1/2 cup coriander leaves
    • 1/4 cup mint leaves
    • 2 green chilli
    • 1 inch ginger

    Method:

    • Wash the rice and soak in water.
    • If you are using frozen corn and peas, you need to thaw them and put them in water.
    • Grind the ingredients under ” to be ground to a paste”
    • Take oil and ghee mixture in a pressure pan. I prefer cooking this way, it tastes good and I am happy, I am not eating much ghee! Add the spices to it, cardamom, clove, shahjeera and cinnamon, after a few seconds, put the green peas and then the corn. Let cook for some time.
    • Put the paste into it, saute for a few seconds.
    • Add the soaked rice into it. Saute it.
    • Put water and salt, give a stir.
    • Close the lid with the whistle. Turn off after one whistle.
    • Once the pressure is released, remove the lid and gently mix it with a spatula. Serve with gravy or curd based salad.

    This is the third recipe that I have posted for #BM98 under the theme ” Festivals and Special Ocassions”. The other two were : Palkova and Til Poli / Sesame and Jaggery Flatbread

    Evergreendishesdev

    Corn and Peas Pulao

    Corn and Peas Pulao is an easy to make and fuss free recipe. It is a no onion garlic recipe, thus ideal during festive and celebrations also.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Resting time 15 minutes
    Total Time 25 minutes
    Servings: 4 people
    Course: lunch ideas, Main Course
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 1 cup basmati rice 1 cup =250 ml
    • 1/4 cup sweet corn kernels
    • 1/4 cup green pea
    • 1 + 1 tablespoon oil and ghee
    • 3 cloves
    • 3 cardamom
    • 1/2 inch cinnamon
    • 1/8 teaspoon shahjeera
    • salt
    • water for cooking
    To be ground into a paste
    • 1/2 cup coriander leaves
    • 1/4 cup mint leaves
    • 2 green chilli
    • 1 inch ginger

    Method
     

    1. Wash the rice and soak in water.If you are using frozen corn and peas, you need to thaw them and put them in water.
    2. Grind the ingredients under ” to be ground to a paste”
    3. Take oil and ghee mixture in a pressure pan. I prefer cooking this way, it tastes good and I am happy, I am not eating much ghee! Add the spices to it, cardamom, clove, shahjeera and cinnamon, after a few seconds, put the green peas and then the corn. 
    4. Let cook for some time.
    5. Put the paste into it, saute for a few seconds.Add the soaked rice into it. Saute it. Put water and salt, give a stir.
    6. Close the lid with the whistle. Turn off after one whistle. Once the pressure is released, remove the lid and gently mix it with a spatula. Serve with gravy or curd based salad.

    I am sending this post to #BM98 with the theme ” Festivals and Special Ocassions” 

    BMLogo Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#98

    If you have liked this post, do leave a comment, it really motivates me to write more. 

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    corn and peas pulao
    corn and peas pulao

    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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  • Kurkuri bhindi | 2 ways crispy okra fry

    Kurkuri bhindi | 2 ways crispy okra fry

    Kurkuri Bhindi Fry or crispy bhindi fry  is a tasty accompaniment with any meal. Serve it with any meal as an accompaniment, it is loved and relished by all.

    It is assured that I need okra at least once in a week, usually sabzi but sometimes I do fry.  Here is another kind of fry that is tasty and crispy.

    Kurkuri Bhindi Crispy Bhindi Fry

    Ingredients:

    • 1/2 kilogram bhindi
    • salt to taste
    • 1/2 teaspoon turmeric powder
    • pinch of asafoetida
    • 1/2 teaspoon pepper powder
    • 1/2 teaspoon chat masala
    • 2 teaspoon chilly powder
    • 1  teaspoon cumin powder
    • 1 teaspoon coriander powder
    • 2 tablespoon fresh coriander chopped
    • 2 tablespoon gram flour
    • oil for frying

    Method:

    1. Wash the bhindi and pat dry.
    2. Cut it vertically into four strips. If the bhindi are large in size, cut them into two.
    3. Add salt, asafoetida, turmeric powder, chilly powder, amachur powder, coriander powder, cumin powder, chopped coriander and mix it.
    4. Sprinkle  gram flour and mix it. Keep the mixture to marinate for twenty minutes.
    5. Heat oil in a pan. Put a few pieces of the marinated mixture into oil.
    6. Deep fry on medium heat for sometime.
    7. Turn them with a ladle. Once they are crisp and brown, remove them on a tissue paper.
    8. Repeat for the rest of the mixture.
    9. Serve with rice as an accompaniment.

    kurkuri bhindi
    kurkuri bhindi

    bhindi pieces
    bhindi pieces

    making of kurkuri bhindi in steps
    making of kurkuri bhindi in steps

    kurkuri bhindi
    Evergreendishesdev

    Kurkure Bhindi

    Kurkure bhindi is a okra deep fried by coating it with a mixture of spices. It makes a good accompaniment with any meal.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings: 4 people
    Course: Side Dish
    Cuisine: Indian, north indian, Vegan,, Vegetarian
    Ingredients Method Notes

    Ingredients
      

    • 1/2 kilogram bhindi/okra/ladiesfinger
    • salt to taste
    • 1/2 teaspoon turmeric powder
    • 1/4 teaspoon asafoetida
    • 1/2 teaspoon chat masala
    • 1/2 teaspoon pepper powder
    • 2 teaspoon chilly powder
    • 1 teaspoon coriander powder
    • 1 teaspoon cumin powder
    • 2 tablespoon gramflour
    • 2 teaspoon coriander leaves
    • oil for frying

    Method
     

    1. Wash the bhindi and pat dry. Cut them vertically into thin strips. If the bhindi are big in size, divide them into two.
    2. Add salt, turmeric powder, asafoetida, chilly powder, coriander powder, cumin powder, pepper powder, chat masala and coriander leaves to it. Mix it well.
    3. Sprinkle gram flour to it and mix. Allow the mixture to marinate for 15-20 minutes
    4. Heat oil in a frying pan. Add a few pieces of the marinated pieces.
    5. Deep fry on medium heat. Turn it to the other side with a ladle. It should be crisp and light brown in colour.
    6. Remove it on a tissue paper. Repeat for the rest of the mixture.
    7. Serve with rice as an accompaniment.

    Notes

    • Bhindi should be dry.
    • Use tender bhindi for better taste. 

     

     

    Other bhindi recipes on my blog

    Bhindi fry Stuffed Bhindi Okra Stirfry

    To make in the air fryer :

    Ingredients :

    • 1/4 kilogram bhindi
    • salt to taste
    • 1/4 teaspoon turmeric powder
    • pinch of asafoetida
    • 1/4 teaspoon pepper powder
    • 1/4 teaspoon chat masala
    • 1.5  teaspoon chilly powder
    • 3/4  teaspoon cumin powder
    • 1 teaspoon coriander powder
    • 1 teaspoon gram flour
    • 2 tablespoon of olive oil

    Method :

    1. Wash the bhindi and pat dry.
    2. Cut the okra into half and slit them in between.
    3. Take oil in a bowl, add all the spice powders into it and mix it.
    4. Put the cut okra slices into it, toss it well and keep it aside for sometime.
    5. Pre-heat the air fryer.
    6. Put the parchment butter and place the okra slices on it. Cook at 300 degree Fahrenheit for five minutes initially. Toss in between. Again put it for another five minutes.
    7. Now, check and cook for two more minutes, Crispy okra is ready to use.

    crispy okra fry 2 ways

    About the event :

    This is an old post which I have edited now. Earlier, I had written only the stove top method, now I have included the air fryer recipe in it. Sending it to Foodies_Redoing Old Post 105, a fortnightly event. Through this group, I have redone many of posts with better pictures now.

    Pin it for later :

     

    crispy bhindi 2 ways
    kurkuri bhindi

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  • Lemon rice for festive season

    Lemon rice for festive season

    Lemon is one of the easiest , tasty and wholesome food which can be prepared in fifteen minutes. It is customary in our traditions to make this during festivals.

    It is popular as Chitranna in South India. It is ideal to pack for lunch box. The various variations that you can make here are many. If it is not festive season, use onions in the seasoning. If it is the season of peas, you can use them. (more…)