Evergreendishes

Tag: north indian

  • Veg Shami Kabab | Veg Shammi Kebab recipe

    Veg Shami Kabab | Veg Shammi Kebab recipe

    Jump to Recipe Print Recipe

    Shami Kabab is a kabab made using black chick peas along with other spices. It is mainly a meat based dish but today we find many vegetarian versions also. It is ideal to serve as an appetiser. It can also be used as a filling for burger. 

    What is shami kebab?

    Shami Kebab is a popular snack from Awadhi cuisine. It is made of minced meat. But, it can be made in vegetarian version using brown chick peas. and other spices. It is succulent and crispy. It is ideal to serve as an appetizer or an evening snack.

    Can they be shallow fried?

    Yes, they can be shallow fried, but I prefer to put them on a skillet with very little oil. 

    What are the binding ingredients used in Veg Shami Kabab? 

    The binding ingredients I have used is oats flour and potato. Grind oats and it is ready to use. You may use bread or roasted gram flour too. 

    Do you have any other kabab recipes?

    Yes, I have shared hara bhara kabab, Veg Seekh Kabab and Seekh Moong Kabab earlier. 

    Veg Shami Kababs: 

    Ingredients: 

    • 1/2 cup kala chana
    • 1/2 teaspoon turmeric powder
    • little salt
    • 1 potato
    • 2 teaspoon oil 
    • 2 onion 
    • 1green chilli
    • 1 inch ginger
    • 1 /2 teaspoon amchur powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon cumin powder
    • 1 tablespoon oats powder
    • coriander leaves
    • salt
    • 1 tablespoon oats flour
    • oil for roasting

    For the mint and coriander dip: 

    • 2 tablespoon coriander
    • a few mint leaves
    • 1green chilly,
    • 2 cloves garlic
    • salt
    • 1/2 cup hung curd 

     

    Method:

    1. Clean, wash and soak black chana for six to eight hours. 
    2. Discard the water, boil them in a pressure cooker for five whistles. 
    3. Boil the potato.
    4. Cut the onion finely.
    5. Grind green chilli and ginger. 
    6. Take oil in a pan, add onion and saute for sometime. It should be translucent, put the green chilli and ginger paste to it, continue to saute it for a minute. Keep it aside. 
    7. Drain the water from brown chick peas and mash it. I used the potato masher, alternatively you can grind them, 
    8. Mix the mashed chick pea and potato with the onion mixture. Add amchur powder, coriander powder, chilli powder and cumin powder. Put salt and oats flour. Mix all of them together. 
    9. Heat a skillet.
    10. Make them in the shape of a kebab and cook them on the skillet with a little oil. After a while, flip them and let cook the other side.
    11. Serve hot with dip. 

    To make the mint and coriander dip: 

    1. Wash the mint and coriander leaves.
    2. Grind them with green chilli and garlic.
    3. Put a little salt.
    4. Add the hung curd to it and mix it.
    5. Cover it and chill for sometime.
    6. Serve with kababs. 

    Take a tip:

    • A pinch of black salt in the dip enhances the taste.
    • Chick pea should be well cooked.
    • Potato can be boiled ahead and kept in the refrigerator. 
    • Here is a chaat masala which you can use in the preparation of this dish. You can put a little of it in the kebab and the dip too. 

     

    veg shami kebab
    veg shami kebab

    About the event: 

    Sending this to Shhh Secretly Cooking group challenge with the theme, ” Kabab Time”. The theme was suggested by Sujata Roy. She is a blogger who showcases many tasty dishes from Bengal. I liked her lauki kheer and would love to try it soon. Here, we are paired with a partner and exchange two secret ingredients. A dish is prepared and later, the members guess the ingredients. My pat=rtner was Aruna Saras Chandra. She has given me potato and ginger and I made these tasty kabas. I had given her green chilly and coriander, she has prepared Paneer Vegetable Kebabs. 

    shhh cooking secretly

    Veg Shami Kabab

    Veg Shami Kabab is a delicious snack or appetizer made with brown chick peas. This is a vegetarian version of popular meat based kabab.
    Print Recipe
    Prep Time 30 minutes
    Cook Time 30 minutes
    6 hours
    Total Time 7 hours
    Servings: 20 pieces
    Course: Appetizer, evening snacks
    Cuisine: north indian
    Ingredients Method Notes

    Ingredients
      

    • For the kababs:
    • 1/2 cup kala chana
    • 1/2 teaspoon turmeric powder
    • little salt
    • 1 potato
    • 2 onion
    • 1 green chilli
    • 1 inch ginger
    • 1 /2 teaspoon amchur powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon cumin powder
    • 1 tablespoon oats powder
    • coriander leaves
    • salt
    • 1 tablespoon oats flour
    • oil for roasting
    • For the mint and coriander dip:
    • 2 tablespoon coriander
    • a few mint leaves
    • 1 green chilly
    • 2 cloves garlic
    • salt
    • 1/2 cup hung curd

    Method
     

    1. Clean, wash and soak black chana for six to eight hours.
    2. Discard the water, boil them in a pressure cooker with a little turmeric powder and a pinch of salt for five whistles. Let the pressure release by itself.
    3. Boil the potato.
    4. Cut the onion finely.
    5. Grind green chilli and ginger.
    6. Take oil in a pan, add onion and saute for sometime. It should be translucent, put the green chilli and ginger paste to it, continue to saute it for a minute. Keep it aside.
    7. Drain the water from brown chick peas and mash it. I used the potato masher, alternatively you can grind them,
    8. Mix the mashed chick pea and potato with the onion mixture. Add amchur powder, coriander powder, chilli powder and cumin powder. Put salt and oats flour. Mix all of them together.
    9. Heat a skillet.
    10. Make them in the shape of a kebab and cook them on the skillet with a little oil. After a while, flip them and let cook the other side.
    11. Serve hot with dip. Repeat for the rest of the dough.
    12. To make the mint and coriander dip:
    13. Wash the mint and coriander leaves.
    14. Grind them with green chilli and garlic.
    15. Put a little salt.
    16. Add the hung curd to it and mix it.
    17. Cover it and chill for sometime.

    Notes

    • Add a pinch of black salt to the dip for better taste
    • The chick peas should be well cooked. 
    • Potato can be boiled ahead and kept in the refrigerator. 

    Pin it for later:

    Veg Shami Kabab is a delicious snack or appetizer made wiith brown chick peas. This is the vegetarian version of the popular shami kebab.
    Veg Shami Kabab

    If you ever make this vegetable spice mix recipe,  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!

  • Rumali Roti | Roomali Roti recipe

    Rumali Roti | Roomali Roti recipe

    Jump to Recipe Print Recipe

    Rumali Roti / Roomali roti is a soft, thin, unleavened flat bread from Indian sub-continent. Roomal translates to a handkerchief, these rotis are thin and may be folded as a hand- kerchief, hence the name.

    Rumali roti is also known as Manda roti. In Punjab, it is called as lamboo roti. The roti is made into a thin, long flatbread, hence the name.

    It is usually made with all-purpose flour. A mix of wheat flour and maida too gives a good one.

     

    Rumali Roti / Roomali Roti
    Rumali Roti /Roomali Roti

     

    The other kind of flat breads shared earlier are potato and peas paratha, zucchini paratha, gujarati thepla, masala paratha, mint paratha

    A few side dish to pair with it are Alu Palak, Dal Palak, Malai Kofta, Dum Aloo,  Methi Chaman, 

    On a busy day, you can make this Rumali roti and pair it with Butter Paneer Masala from Alco Foods. They also have Royal Paneer and Paneer with Onion and Capsicum which are delicious. Children will be happy with these curries. 

     


    Let us get to the  Rumali Roti / Roomali Roti recipe



    Ingredients:


    2 cup wheat flour
    1/2 cup maida
    1 teaspoon ghee
    salt
    1.25 cup water
    2 teaspoon oil

    Equipments: 

    pan, rolling pin, kadai, 


    Method:

    1. In a wide bowl, take wheat flour and maida. Add salt and ghee to it and mix well. 
    2.  Using a small quantity of water at a time, mix the dough. 
    3. Smear a little oil over the dough, cover it with a muslin cloth and keep it aside for an hour. 
    4. Remove the dough, knead it again for sometime. 
    5. Take a ball, dust it with a little flour and roll it into a thin roti.
    6. Heat a kadai. Once it is hot, put the rolled roti over it, cook it on a  slow to medium flame.   Press the edges, lightly with a thin cloth. 
    7. Once it is cooked, flip it to the other side and let cook for sometime. After  a few spots are visible, it is done.
    8. Serve it hot with any curry. 

    Take a tip: 

    • You may use only maida.
    • These rotis are best served hot. They turn crisp if left for sometime.
    • Do not use non-stick kadai. Iron kadai is the best. 
    Rumali Roti / Roomali Roti
    Evergreendishesdev

    Rumali Roti / Roomali Roti

    Rumali Roti is a soft, unleavened flatbread. It is ideal to serve with any curry.
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 40 minutes
    2 hours
    Total Time 3 hours
    Servings: 4 people
    Course: dinner, lunch
    Cuisine: north indian
    Ingredients Equipment Method Notes

    Ingredients
      

    • 2 cup wheat flour
    • 1/2 cup maida
    • 1 teaspoon ghee
    • salt
    • 1.25 cup water
    • 2 teaspoon oil

    Equipment

    • pan
    • rolling pin
    • kadai
    • small plate
    • bowl

    Method
     

    1. In a wide bowl, take wheat flour and maida. Add salt and ghee to it and mix well.
    2. Using a small quantity of water at a time, mix the dough.
    3. Smear a little oil over the dough, cover it with a muslin cloth and keep it aside for an hour.
    4. Remove the dough, knead it again for sometime.
    5. Take a ball, dust it with a little flour and roll it into a thin roti.
    6. Heat a kadai. Once it is hot, put the rolled roti over it, cook it on a  slow to medium flame.   Press the edges, lightly with a thin cloth.
    7. Once it is cooked, flip it to the other side and let cook for sometime. After  a few spots are visible, it is done.
    8. Serve it hot with any curry.

    Notes

    You may use only maida.
    These rotis are best served hot. They turn crisp if left for sometime.

     

    Pin it for later:

    Rumali Roti/ Roomali Roti is a soft, unleavened flatbread. It is ideal to serve for lunch or dinner.
    Rumali Roti / Roomali Roti

    If you ever make this Lemon Rasam   recipe or any of my other dishes,  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 !

     

  • How to make Alu Palak / easy steps inside

    How to make Alu Palak / easy steps inside

    Alu Palak is a popular and tasty accompaniment from North Indian cuisine. Spinach puree is cooked with various spices makes a delectable side dish. Boiled potato cubes or fried potato pieces simmered in it gives added flavour. (more…)

  • 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

    If you have liked this post, do share it further. Subscribe to get a book of handy hints for free!

     

  • Restaurant style Veg Hariyali

    Restaurant style Veg Hariyali

    Veg Hariyali is a tasty accompaniment that goes well with any Indian flat bread. Various vegetables are cooked in spinach puree garnished with some spices.

    “Mamma, what is the curry or sabzi that you have made  along with chapati? ” is the pertinent question that I get each day. Well, accompaniments do enhance the taste of food that we eat. Spinach makes a great accompaniment. Here, is another kind of  side dish that you can make with roti or nan. It is known as  Veg Hariyali.

    Spinach can be used in various dishes. It is healthy and packed with calcium. This accompaniment is made in spinach base along with various vegetables. My other spinach recipes, do check it here:  Five ways to use Spinach

    veg hariyali

    What goes in Veg Hariyali ?

    • Spinach : It is one of the essential ingredient to make veg hariyali. The leaves are seperated from the stalk and blanched.
    • Onion
    • Assorted Vegetables : I have used beans, carrot, and capsicum, You may use other vegetables as green peas, sweet corn kernels. The vegetables including onion are cut into big chunks here.
    • Green chilli
    • Ginger : For that good taste
    • Garlic : Lends a good taste but you may avoid it.
    • Pepper powder
    • Pomegranate powder : I usually have it  handy in my pantry.
    • Chaat Masala
    • Chilly powder
    • Milk
    • Salt
    • Oil

     

    Evergreendishesdev

    Veg Hariyali

    5 from 3 votes
    A tasty accompaniment which goes well with any Indian bread.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings: 4 people
    Course: accompaniments, curry, dinner, lunch, Side Dish, vegetable in gravy
    Cuisine: Indian, north indian
    Calories: 150
    Ingredients Method Notes

    Ingredients
      

    • 2 clusters spinach
    • 15 french beans
    • 2 carrots
    • 1 onion
    • 1 capsicum
    • 2 tsp oil
    • 1/2 inch ginger
    • 4 cloves garlic
    • 2 green chilly
    • 1/2 tsp pepper powder
    • 1/2 tsp pomegranate powder
    • 1/2 tsp chaat masala
    • 1/2 tsp chilly powder
    • 1/4 cup milk

    Method
     

    1. Cut the veggies into slightly big chunks.
      veggies
    2. Remove the stalk of spinach and cut it.
      spinach
    3. Boil the beans and carrot al dente.
      veggies boiled
    4. Blanch the spinach leaves.
      spinach blanched
    5. Grind spinach along with ginger, garlic and green chilly to a puree.
    6. Take oil in a pan. Add cumin, as it splutters, put in the onion.
      onions being sauted
    7. Once it turns translucent, add capsicum. Let cook until al dente.
      capsicum to be added
    8. Put the puree. Let cook for sometime.
    9. Add the veggies. 
      Put the veggies
    10. Add the dry spices.
      Throw in the dry spice powders
    11. Give a stir, let cook for sometime. Then, add milk to it.
    12. Let cook for a minute. Veg Hariyali is ready to serve.
      Veg Hariyali

    Notes

    Other veggies can be used here.
     

    About the event :

    Sending this to Foodies_Redoing Old Post 118 . It is a fortnightly event, we work on an old post either by editing the text pictures or both. Here, I have changed the pictures. The pin it picture was missing.

     

    veg hariyali
    veg hariyali

    If you ever make this recipe, do take a picture of it and tag it @foodiejayashree on Instagram or @evergreendishes on Facebook

    Do share it with your family and friends.

    Subscribe to get a book of handyhints for free!

     

     

     

    Subscribe to get a book of handyhints for free!

  • Rajma masala recipe | Two way cooking of rajma

    Rajma masala recipe | Two way cooking of rajma

    Jump to Recipe Print Recipe

    Rajma Masala is a delicious side dish from North Indian cuisine. It is a comfort food for them.

    Rajma is one of the most loved pulses in the northern states. It is served with rice or any kind of Indian flat  bread. Chawal Rajma is a very popular dish.The long bean is kidney shaped, hence it is known as Kidney bean. It is a rich in nutrients and  highly recommended for the vegetarians. More information is here.

    Cooking the kidney bean properly is a necessary, otherwise, it cannot be eaten and may cause stomach disorder too. I remember, a few years back, I advented to cooking this one. A newbie at this, it was a total disaster. The kidney beans, though cooked, were still hard. I stopped cooking for sometime.  Now, again, it has made a comeback and the cooking the right way. The kidney bean, needs to be cooked for nearly half an hour in the pressure cooker,  at least ten to twelve whistles. Let it cool by itself. Later, check and if they are not tender, cook them again for some more time.

    Here, I am sharing two methods of making rajma masala. Follow whichever you prefer.

    rajma masala
    rajma masala

    Ingredients :

    • 1/4 kg Rajma
    • 3 tomato
    • 2 onion
    • 1 inch ginger
    • 4 cloves garlic
    • 2 green chilli
    • 1/2 teaspoon cumin
    • 1 bay leaf
    • 1 red chilli
    • 1/2 teaspoon turmeric powder
    • 1/2 teaspoon dhania powder
    • 1/2 teaspoon cumin powder
    • amchur powder
    • 2 teaspoon chilli powder
    • 1 teaspoon garam masala
    • salt to taste
    • 2 teaspoon oil

    Method :

    Pre requisites:

    • Rajma need to be soaked overnight.
    • Put tomatoes in hot water. Peel the skin.
    • Cut onions into chunks.

    First method to prepare:

    • Drain the water from the soaked kidney bean, put fresh water to it and cook in a pressure cooker for fifteen whistles.
    • Grind tomato, onion, ginger, garlic and chilli to a paste.
    • The kidney beans need to be really soft, otherwise it will not taste good.
    • Heat oil, Put cumin, red chilly and bay leaf to it. As it sizzles, add  the tomato mix puree and saute for a while.
    • The oil should leave the sides , then add the spice powders.
    • Add  turmeric powder and salt. Let boil, make it to a gravy consistency by adding adequate quantity of water.
    • Add the cooked rajma to it.
    • Simmer on a low flame for sometime.
    • Rajma masala is ready to serve.
    • Serve hot with any flat bread or rice.

    Alternate Method :

    • Grind tomato, onion, ginger, garlic and green chilli to a paste.
    • Take oil in a pressure pan, add cumin seed as it sizzles throw in the red chilli and bay leaf to it. Put the tomato onion paste to it. Saute it for sometime. Let the oil leave the sides.
    • Put turmeric powder, dhania powder, cumin powder, garam masala, red chilli powder and amchur powder to it. Saute it for sometime.
    • Drain the water from the soaked rajma. Rinse it in water.
    • Put the washed rajma to it along with salt and five cups of water. Close the lid. Put the whistle and allow it to cook for eight whistles.
    • Let the pressure release by itself. Check the consistency, if needed boil it for sometime.
    • Garnish with fresh coriander leaves. Rajma in pressure cooker is ready to serve.

    The other North Indian dishes you may like are Malai Kaofta, Chana Masala, Alu Palak, Vegetable Makhanwala 

    Evergreendishesdev

    Rajma Masala

    5 from 6 votes
    Rajma Masala is a delicious accompaniment from North Indian cuisine. It pairs well with any kind of flat bread or hot steamed rice. Rajma chawal is a popular food in North India.
    Print Recipe Pin Recipe
    Course: dinner, lunch
    Cuisine: north indian
    Ingredients Method Notes

    Ingredients
      

    • 1/4 kg Rajma
    • 3 to mato
    • 2 onion
    • 1 inch ginger
    • 4 cloves garlic
    • 2 green chilli
    • 1/2 teaspoon cumin
    • 1 bay leaf
    • 1 red chilli
    • 1/2 teaspoon turmeric powder
    • 1/2 teaspoon dhania powder
    • 1/2 teaspoon cumin powder
    • amchur powder
    • 2 teaspoon chilli powder
    • 1 teaspoon garam masala
    • salt to taste
    • 2 teaspoon oil

    Method
     

    Pre requisites:
    1. Rajma need to be soaked overnight.
    2. Put tomatoes in hot water. Peel the skin.
    3. Cut onions into chunks.
    First Method To prepare ;
    1. Drain the water from the soaked kidney bean, put fresh water to it and cook in a pressure cooker for fifteen whistles.
    2. Grind tomato, onion, ginger, garlic and chilli to a paste.
    3. The kidney beans need to be really soft, otherwise it will not taste good.
    4. Heat oil, Put cumin, red chilly and bay leaf to it. As it sizzles, add  the tomato mix puree and saute for a while.
    5. The oil should leave the sides , then add the spice powders.
    6. Add  turmeric powder and salt. Let boil, make it to a gravy consistency by adding adequate quantity of water.
    7. Add the cooked rajma to it.
    8. Simmer on a low flame for sometime.
    9. Rajma masala is ready to serve.
    10. Serve hot with any flat bread or rice.
    Alternate Method :
    1. Grind tomato, onion, ginger, garlic and green chilli to a paste.
    2. Take oil in a pressure pan, add cumin seed as it sizzles throw in the red chilli and bay leaf to it. Put the tomato onion paste to it. Saute it for sometime. Let the oil leave the sides.
    3. Put turmeric powder, dhania powder, cumin powder, garam masala, red chilli powder and amchur powder to it. Saute it for sometime.
    4. Drain the water from the soaked rajma. Rinse it in water.
    5. Put the washed rajma to it along with salt and five cups of water. Close the lid. Put the whistle and allow it to cook for eight whistles.
    6. Let the pressure release by itself. Check the consistency, if needed boil it for sometime.
    7. Garnish with fresh coriander leaves. Rajma in pressure cooker is ready to serve.

    Notes

    To check the rajma if they are cooked properly, it should easily smudge between two fingers. 

    Pin it for later :

    rajma masala
    rajma masala

    If you ever make Rajma Masala recipe in yoour 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!

  • Malai Kofta recipe | how to make malai kofta

    Malai Kofta recipe | how to make malai kofta

    Malai Kofta is a tasty and  popular North Indian side dish. Koftas are small balls made by deep or shallow frying. They are immersed in the gravy made with malai (fresh cream).

    The koftas and gravy are made of different kinds as using vegetables, paneer or potatoes.  Here is one kind which is immensely liked by all at home. 

    What is Malai Kofta ?

    Malai is the Hindi word and literally translates to cream. Kofta are dumplings made with potato or other veggies mixed with spices and bread crumbs. They may be deep or shallow fried. The gravy dunked with koftas makes a tasty accompaniment.

    Let’s get to the recipe of Malai Kofta:

    INGREDIENTS :

    FOR THE GRAVY :

    • onion 1
    • tomato 2
    • ginger 1inch
    • coriander seed1tsp
    • cumin 1tsp
    • green chilly 2
    • almonds 8
    • poppy seeds 1tsp
    •  turmeric powder 1/2 tsp
    • chilly powder 1 tsp
    • salt to taste
    • fresh cream 1/2 cup

    FOR THE KOFTAS:

    • potatoes boiled 4
    • red chilli powder 1tsp
    • coriander leaves 1/2 bowl
    • salt to taste
    • onion 1
    • maida 1tbsp

    malai kofta

    METHOD:

    1. Remove the skin of the tomato by making an incision and putting them in hot water.
    2. Cut onions .
    3. Put almonds in hot water in another bowl to remove the skin.
    4. Make a puree of tomato and onions.
    5. Grind ginger ,dhania, cumin,almonds and poppy seeds to a fine paste.Keep aside.

    To make the gravy :

    Take  oil in a kadai . Add the onion and tomato puree and fry till oil seperates. Add turmeric powder and chilli powder and stir again for sometime.  Now,add the ground paste and required quantity of water. Add salt. Whisk the cream well and mix into it. Let boil for sometime.

    TO MAKE THE KOFTAS :

    Koftas are usually deep fried. But here,I am shallow frying them. You can deep fry them, they are more tastier. But, keeping the health factor in mind, I have been shallow frying and it is equally good.

    Mix all the ingredients together. Make it small balls and flatten between palms. Heat a skillet and shallow fry.

     

    TO SERVE :

    Add koftas just before serving. Tastes good with nan,roti, kulcha or chapati.

    Evergreendishesdev

    Malai Kofta

    Malai Kofta is a popular north-indian side dish ideal to pair with roti and nan. It is tasty and loved by most people.
    Print Recipe
    Prep Time 15 minutes
    Cook Time 40 minutes
    Total Time 55 minutes
    Course: dinner ideas, lunch ideas, Main Course
    Cuisine: north indian
    Ingredients Method

    Ingredients
      

    FOR THE GRAVY :
    • onion 1
    • tomato 2
    • ginger 1inch
    • coriander seed1tsp
    • cumin 1tsp
    • green chilly 2
    • almonds 8
    • poppy seeds 1tsp
    • turmeric powder 1/2 tsp
    • chilly powder 1 tsp
    • salt to taste
    • fresh cream 1/2 cup
    FOR THE KOFTAS:
    • potatoes boiled 4
    • red chilli powder 1tsp
    • coriander leaves 1/2 bowl
    • salt to taste
    • onion 1
    • maida 1tbsp

    Method
     

    1. Remove the skin of the tomato by making an incision and putting them in hot water.
    2. Cut onions .
    3. Put almonds in hot water in another bowl to remove the skin.
    4. Make a puree of tomato and onions.
    5. Grind ginger ,dhania, cumin,almonds and poppy seeds to a fine paste.Keep aside.
    To make the gravy :
    1. Take  oil in a kadai . Add the onion and tomato puree and fry till oil seperates. Add turmeric powder and chilli powder and stir again for sometime.  Now,add the ground paste and required quantity of water. Add salt. Whisk the cream well and mix into it. Let boil for sometime.
    TO MAKE THE KOFTAS :
    1. Koftas are usually deep fried. But here,I am shallow frying them. You can deep fry them, they are more tastier. But, keeping the health factor in mind, I have been shallow frying and it is equally good.
    2. Mix all the ingredients together. Make it small balls and flatten between palms. Heat a skillet and shallow fry.
    TO SERVE :
    1. Add koftas just before serving. Tastes good with nan,roti, kulcha or chapati.

     

    Pin it for later:

    malai kofta
    malai kofta

    The other recipes of blog hop can be found here:

    Anu Nagaraja  Easy Bites Online

    Piyali Shekhar Mutha  My Tryst With Food And Travel

    Shubha  Shubhas Kitchen

    Vani  Marudhas Kitchen

    Ritu Ahuja  Scrumptious Indian Recipes

    This is a post which I had written four year back, now I am redoing it with better quality pictures and sending it to the blog hop Foodies_Redoing Old Post 2

    Subscribe to get an e-book for free !

    If you like this post, do leave a comment below. If you ever recreate this dish, take a picture and tag @evergreendishes on Facebook or @foodiejayashree on Instagram

    Subscribe to get all updates and a book of handyhints for free !

     

  • No Onion Garlic Dal Fry Recipe

    No Onion Garlic Dal Fry Recipe

    Jump to Recipe Print Recipe

    Dal Fry is a popular accompaniment in our daily menu. The recipe shared makes a good accompaniment with steamed rice as well as chapathi.. It is a no onion garlic dal fry recipe.

    A new year and its a new post. Thank you one and all for the support in 2014. I want to share many more recipes here, will soon do it.

     

    Dal fry is one of the essentials in Indian cooking. It makes a complete meal.  Tur dal, commonly called as split pigeon pea  is the main ingredient in dal. It is also known as arhar dal. It makes a good accompaniment with steamed rice as well as with chapathi. Today, I am sharing a simple dal recipe which is ideal for daily cooking. It is a no onion garlic recipe, ideal for the festive days too. It is vegan too. 

    Incase, you use ghee, it tastes good but it is not vegan.

    How is the dal cooked ? 

    Proper cooking of the lentil is utmost important. Uncooked lentil does not taste good and may cause indigestion. To cook the dal, take a cup  of split pigeon pea, rinse it in water and soak it in four cups of water for half an hour. Put it in the pressure cooker with a quarter teaspoon of turmeric powder.  Cook it for three whistles. Allow the pressure to release by itself.  Take the dal  and mash it well with a ladle or a wired mesh The cooked dal is now ready for further use. You may add a little oil also while cooking.

    Can we keep the cooked dal in the refrigerator?

    Yes, you can keep it in the refrigerator for  four days. Take the required quantity needed for cooking and put the remaining back.

    no onion garlic dal fry
    Dal Fry

    Today, I present to you dal fry cooked the restaurant style.This simple dish is an all time favourite of everyone. Serve it with plain white rice or chapati  and you really relish it. 

    The ingredients that you need are :

    • 1 cup tur dal or split pigeon cooked 
    •  1 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon cumin
    • 1 teaspoon grated ginger
    • 4 green chilli cut into pieces
    • 3 tomatoes finely cut 
    • salt to taste
    • coriander leaves finely cut
    • 1/2 lemon juice

    Method :

    1. Take oil in a pan. Add mustard seeds, as it crackles put cumin, asafoetida and turmeric powder. After a few seconds, put the ginger followed by the green chilli.
    2. Now, add the tomatoes and put salt to it. Sprinkle a little water.
    3. Once the tomatoes are tender, mix it thoroughly. Put the cooked dal to it and mix it well.
    4. Adjust the consistency of the dal, it is neither thick or thin.
    5. Allow it to cook for sometime.
    6. Garnish with chopped coriander. Switch off. Add lime juice to it.

    Take a tip:

    • To cook dal, check the post in the beginning.
    • Do not skip on ginger, it lends a good flavour.

     

    About the event :

    Sending this to Foodies _Redoing Old Post 94. It is a fortnightly event  started by Renu of Cook With Renu. Since then we have come a long way.

    Dal Fry was first published in 2015, edited on 11/2/23 . The post has been modified in all aspects, better pictures, text, video.

     

    Check the video here :

    no onion garlic dal fry

    Dal Fry Recipe

    Dal Fry is a simple, tasty and easy to make recipe. It is a no onion garlic and ideal for the festive days.
    Print Recipe Pin Recipe
    Course: lunch ideas
    Cuisine: Indian
    Ingredients Equipment Method

    Ingredients
      

    • 1 cup tur dal or split pigeon cooked
    • 1 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon cumin
    • 1 teaspoon grated ginger
    • 4 green chilli cut into pieces
    • 3 tomatoes finely cut
    • salt to taste
    • coriander leaves finely cut
    • 1/2 lemon juice

    Equipment

    • 1 pan
    • 1 ladle
    • 2 plates

    Method
     

    1. Take oil in a pan. Add mustard seeds, as it crackles put cumin, asafoetida and turmeric powder. After a few seconds, put the ginger followed by the green chilli.
    2. Now, add the tomatoes and put salt to it. Sprinkle a little water.
    3. Once the tomatoes are tender, mix it thoroughly. Put the cooked dal to it and mix it well.
    4. Adjust the consistency of the dal, it is neither thick or thin.
    5. Allow it to cook for sometime.
    6. Garnish with chopped coriander. Switch off. Add lime juice to it.

    tasty dal fry
    tasty dal fry

     

    f you  make Dal Fry  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 !

  • Vegetable Biryani | Veg Biryani

    Vegetable Biryani | Veg Biryani

    Vegetable  Biryani is a flavoursome, layered rice cooked with vegetables and spices and  saffron infused. It makes a tasty dinner menu with a yoghurt based salad.

    Biryani is a popular food loved and cherished  Indian food.  It is a mixed rice dish made with meat, rice and some spices cooked in dum usually. The vegetarian biryani with vegetables is made to cater to the other sect of indivduals who do not eat meat.  It is a dish which gained popularity in Hyderabad during the Nizam period and till date is the most ordered dish online. 

    Usually made with meat, here is the vegetable biryani or veg biryani as it is commonly called.

    veg biryani
    veg biryani

    Ingredients :

    • 2 cups of uncooked basmati rice (aromatic long rice)
    • 2 cups of assorted veggies as beans, carrots, cauliflower,potatoes and peas
    • 1 onion
    • 3 green chillies
    • 2 inch ginger     
    • 4 cloves garlic
    • 1 tsp turmeric powder
    • 1 tsp chilli powder
    • 1 tsp coriander powder
    • 3 cloves
    • 3 cardamom
    • 1 stick of cinnamon
    • 2 tomatoes
    • 3 tbsp oil
    • ½ cup curds or yoghurt
    • 2 tbsp oil for cooking
    • salt

     

    For garnishing:

    • Fresh chopped mint leaves
    • Caramalised  onions

    Method:

    Pre-requsites: 

    • Cook the rice with only two cups of water. It is partially cooked, on further cooking it will be evenly done.
    • Cut veggies into small cubes.
    • Grind onion, green chillies, ginger and garlic into a fine paste.
    • Boil the vegetables in a pan. Add the potatoes, a little later as they should be a little firm.
    • Make powder of clove, cinnamon and cardamom.
    • Make puree of tomato and keep aside.

     

    Cooking procedure :

    • Now take oil in a pressure pan and add the paste of onion. Saute it till light pink in colour.
    • Then add the pound spices and continue to sauté.
    • Later add turmeric powder, coriander powder and chilli powder.
    • Add tomato puree,mint leaves and yoghurt and continue to blend the mixture.
    • As the aroma spreads add the boiled veggies, and the partially cooked rice.
    • Close the lid and allow to cook on a slow flame.
    • Once done, mix the rice well as the masala needs to blend well.
    • Garnish with caramalised onions.
    • Biryani is ready to serve.

    To make caramalised onions :

    Cut onions into thin long pieces. Take oil in a small pan and add the onions. Saute them until dark brown in colour. Be careful as they tend to get burnt easily.

    To Serve :

      Serve biryani  garnished with onions along  with a yoghurt based salad of your choice.

    About the event :

    Sending this to Foodies_Redoing Old Post 129. It is a fortnightly event, where we work on an old post by editing with better pictures or text. Here, I have put better pictures and a lot of formatting had to be done. This is one of the first posts writtwen in 2014, edited today on 17/6/2024.  Phew, this is thee year of my blogging.

    Pin it for later : 

    vegetable biryani
    vegetable biryanii                                                                                                                                    If you  ever make  Veg Biryani,  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.

     

     

     

  • Phirni | Easy Phirni Recipe

    Phirni | Easy Phirni Recipe

    Jump to Recipe

    Phirni  is a popular dessert from North India. It is made of milk along with soaked rice which is made into a paste and cooked in it. It is tasty and one of the most loved dessert. It tastes best when served chilled. 

    Today, I am sharing an easy phirni recipe which can be made in ten minutes. Make it ahead and put it in the refrigerator Here, I am using rice flour as the star ingredient instead of soaked rice. Personally, we have liked the easy method of phirni  and been making it quite often. You can make it ahead and put it in the refrigerator to chill.

    phirni

    Easy Phirni Recipe :

    Ingredients:

    • 1 litre of milk
    • 3 tablespoon  rice flour
    • 4 tablespoon  sugar
    • a few strands of saffron
    • 5 drops vanilla essence
    • cashewnuts and almonds
    • 1 teaspoon  ghee

     

    Method:

    Boil milk with saffron strands. Add sugar. Now, slowly add the rice flour and keep stirring so that no lumps are formed.  Allow to cook for a minute and turn off. Add dry fruits roasted in ghee and vanilla essence to it and mix well. Serve chilled.

     

    Print Recipe

    Easy Phirni Recipe

    5 from 3 votes
    Phirni is a popular dessert from North India. Here is the easy recipe of phirni which can be made in ten minutes.
    Print Recipe
    Cook Time 10 minutes
    Chilling time 2 hours
    Total Time 2 hours 10 minutes
    Course: Dessert
    Cuisine: north indian
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 litre milk
    • 3 tablespoon rice flour
    • 4 tablespoon sugar
    • a few strands of saffron
    • 5 drops vanilla essence
    • cashewnuts and almonds
    • 1 teaspoon ghee

    Equipment

    • 1 pan
    • 1 ladle
    • 2 small bowls

    Method
     

    1. Boil milk with saffron strands. Add sugar. Now, slowly add the rice flour and keep stirring so that no lumps are formed.  Allow to cook for a minute and turn off. Add dry fruits roasted in ghee and vanilla essence to it and mix well. Serve chilled.

    Notes

    Addition of vanilla essence is optional but lends a good taste to it.
    You may add other nuts as raisins and pistachois.
    Phirni tastes good when chilled.

    About the event :

    Sending this Fodies_Redoing Old Post _138. It is an old post which has been updated with better pics and text, the recipe remains the same.

    Pin it for later :

    phirni
    easy phirni recipe