Evergreendishes

Tag: side dish

  • Watermelon Rind and Potato stir fry

    Watermelon Rind and Potato stir fry

    Watermelon rind and Potato Stir Fry is a simple yet delicious side dish. It is a good way to use the rind which is usually discarded. It pairs well with chapathi or phulka. One can also serve it with rice and sambar. 

    I have earlier shared the benefits of watermelon rind. In my eagerness to use the rind, I made this stir fry and it was liked at home. I have mixed it with potato pieces. Cut the rind and potato in similar fashion. Here, I peeled the skin of potato, usually I avoid doing it. But, I felt the need here. You may use only watermelon rind and cook it.

    The other ways in which you can use the rind are Dosa, Salad and Smoothie. If you have not tried these recipes, do try them. I urge it to try these recipes as the summer is setting soon and most of us bring watermelon. Instead of discarding the rind, you can make use of it. The amount of waste we discard can be put to a better use.

     

    watermelon rind and potato stir fry
    watermelon rind and potato stir fry

    Let’s get to the recipe of Watermelon Rind and Potato Stir Fry

    Ingredients: 

    • 2 teaspoon oil
    • 1/2 teaspoon cumin
    • a pinch of asafoetida
    • 2 green chilli
    • 1 cup potato pieces
    • 1 cup watermelon rind pieces
    • salt to taste
    • 1/2 teaspoon turmeric powder
    • 1/2 teaspoon coriander seed powder
    • 1/2 teaspoon chilly powder
    • 1/4 teaspoon garam masala powder
    • coriander for garnishing

      Method:

      1. Cut the watermelon rind into small cubes.
      2. Peel the potato, cut it similarly and put it in a bowl of water.
      3. Take oil in a pan, add cumin seeds. As it splutters, tip in green chilly. Put the potato pieces and give a stir. After a minute, put the rind pieces to it. Put salt, sprinkle some water and allow to cook.
      4. Once they are tender, add turmeric powder, chilli powder, coriander seed powder and garam masala to it. Cook for two minutes, let the flavours seep in.
      5. Garnish with coriander leaves.
      6. Serve with phulka.

    Take a tip: 

    • Cut them in similar size and shape.
    • You may use only watermelon rind pieces.
    watermelon rind and potato stir fry
    Evergreendishesdev

    Watermelon Rind and Potato Stir Fry

    Watermelon rind and potato stir fry is a simple, tasty side dish. This is a good way to use the rind which is usually discarded.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course: dinner, lunch ideas
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 2 teaspoon oil
    • 1/2 teaspoon cumin
    • a pinch of asafoetida
    • 2 green chilli
    • 1 cup potato pieces
    • 1 cup watermelon rind pieces
    • salt to taste
    • 1/2 teaspoon turmeric powder
    • 1/2 teaspoon coriander seed powder
    • 1/2 teaspoon chilly powder
    • 1/4 teaspoon garam masala powder
    • coriander for garnishing

    Method
     

    1. Cut the watermelon rind into small cubes.
    2. Peel the potato, cut it similarly and put it in a bowl of water.
    3. Take oil in a pan, add cumin seeds. As it splutters, tip in green chilly. Put the potato pieces and give a stir. After a minute, put the rind pieces to it. Put salt, sprinkle some water and allow to cook.
    4. Once they are tender, add turmeric powder, chilli powder, coriander seed powder and garam masala to it. Cook for two minutes, let the flavours seep in.
    5. Garnish with coriander leaves.
    6. Serve with phulka.

    Notes

    Cut them in similar size and shape.
    You may use only watermelon rind pieces.

    Pin Watermelon rind stir fry to your collection:

    Watermelon rind and potato stir fry is a tasty side dish. It is a good way to use the rind in our daily cooking.
    watermelon rind and potato stir fry

     

    This is the last post of the year. Thank you for being a part of my journey. Hope to have your continued support in the future too ! Subscribe to get all updates in your inbox and an e-book for free!

     

  • Vegetable Makhanwala | Veg Makhanwala recipe

    Vegetable Makhanwala | Veg Makhanwala recipe

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    Vegetable Makhanwala is a delicious side dish from North Indian cuisine. It is a  medley of vegetables cooked in butter with a few spices. It makes a good accompaniment with chapathi or phulka. Ideally, it should be served with nan or roti. 

    This dish is ideal for a family get-together or parties. You can make use of many kind of vegetables. I have used beans, carrot, capsicum, potato and green pea. You can add cauliflower and paneer pieces too. The vegetables can either be boiled or sauteed in a little oil. I have done the later mehod. The dish is made in several steps as cutting the vegetables, saute the vegetables, sauting the vegetables for the paste, making of paste and finally the gravy. 

    Let us get to the recipe of Vegetable Makhanwala

    Ingredients: 

    • 15 beans
    • 1 carrot
    • 1 capsicum
    • 1 potato
    • 1/4 cup peas
    • 2 teaspoon oil
    • 2 teaspoon butter
    • 2 clove
    • 1 teaspoon cumin
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon garam masala
    • 1/2 teaspoon chilli powder
    • salt to taste
    • 1/2 teaspoon kasuri methi
    • 1 tablespoon fresh cream
    • 1 teaspoon coriander for garnishing

    For the makhanwala masala :

    • 2 onion
    • 3 large tomato
    • 5 cloves garlic
    • 1 inch ginger
    • 10 cashew nuts
    • 1 teaspoon oil

    Method:

    1. Cut the beans, carrot, and capsicum into thin long strips of half an inch.
    2. Cut the onion and tomatoes, keep them aside.
    3. To make the masala, take oil in a pan, add ginger, garlic and onions. Saute the onions for sometime, let them  be translucent. Put the tomatoes to it. Throw in the cashew pieces to it. Let it cook for sometime. The tomatoes need to be mushy. Once it is done, let cool for sometime. Later, grind to a paste.
    4. To saute the vegetables, take two teaspoon of oil in another pan. Add beans to it. Saute it, after a few seconds, put the carrot pieces. After sometime, put potatoes and peas. Lastly, put the capsicums. Toss them in between. The vegetables must be cooked al dente.
    5. Once the vegetables are cooked, put them in a bowl. In the same pan, add butter. Put cumin, as it sizzles, add the tomato paste to it. Let it cook for sometime. Now, add turmeric powder, chilli powder and garam masala to it. Let cook for sometime. Put salt to it
    6. Now, add the cooked vegetables along with salt. Let it simmer for sometime.
    7. Put kasuri methi to it. Add fresh cream to it. 
    8. Finally, garnish with some coriander leaves. 
    9. Serve with rotis or nan. 
    vegetable makhanwala
    vegetable makhanwala
    vegetable makhanwala
    Evergreendishesdev

    Vegetablee Makhanwala

    5 from 2 votes
    Vegetable Makhanwala is a medley of vegetables cooked together in flavoursome spices.
    Print Recipe Pin Recipe
    Course: Main Course
    Cuisine: north indian
    Ingredients Method

    Ingredients
      

    • 15 beans
    • 1 carrot
    • 1 capsicum
    • 1 potato
    • 1/4 cup peas
    • 2 teaspoon oil
    • 2 teaspoon butter
    • 2 clove
    • 1 teaspoon cumin
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon garam masala
    • 1/2 teaspoon chilli powder
    • salt to taste
    • 1/2 teaspoon kasuri methi
    • 1 tablespoon fresh cream
    • 1 teaspoon coriander for garnishing
    • For the masala :
    • 2 onion
    • 3 large tomato
    • 5 cloves garlic
    • 1 inch ginger
    • 10 cashew nuts
    • 1 teaspoon oil

    Method
     

    1. Cut the beans, carrot, and capsicum into thin long strips of half an inch.
    2. Cut the onion and tomatoes, keep them aside.
    3. To make the masala, take oil in a pan, add ginger, garlic and onions. Saute the onions for sometime, let them  be translucent. Put the tomatoes to it. Throw in the cashew pieces to it. Let it cook for sometime. The tomatoes need to be mushy. Once it is done, let cool for sometime. Later, grind to a paste.
    4. To saute the vegetables, take two teaspoon of oil in another pan. Add beans to it. Saute it, after a few seconds, put the carrot pieces. After sometime, put potatoes and peas. Lastly, put the capsicums. Toss them in between. The vegetables must be cooked al dente.
    5. Once the vegetables are cooked, put them in a bowl. In the same pan, add butter. Put cumin, as it sizzles, add the tomato paste to it. Let it cook for sometime. Now, add turmeric powder, chilli powder and garam masala to it. Let cook for sometime. Put salt to it
    6. Now, add the cooked vegetables along with salt. Let it simmer for sometime.
    7. Put kasuri methi to it. Mix fresh cream into the curry.
    8. Finally, garnish with some coriander leaves.
    9. Serve with tandoori roti, nan or chapathi.

    Pin Veg Makhanwala to your board:

    Vegetable Makhanwala is a delicious side dish from North Indian cuisine. Different kind of vegetables are cookeed in a varied spices to make it a tasty side dish.
    Vegetable Makhanwala

    If you ever make this Vegetable Makhanwala 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 !

  • Kadai Paneer | Easy Kadai Paneer Recipe

    Kadai Paneer | Easy Kadai Paneer Recipe

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    Kadai Paneer is a delicious side dish from North Indian cuisine. It is ideal to pair with Indian flatbreads as tandoori roti, naan, chapati or phulka. 

    Kadai Paneer is a popular side dish made with cubes of paneer and capsicum, served in a small, beautiful metal pot (known as kadai in Hindi) with two handles in most restaurants. The kadai masala is prepared  using a few spices but here I have a quick, semi-dry version with the addition of whole spices.  I have lightly roasted the coriander and ground them coarsely.  This tasty North Indian sabzi is ready in 30 minutes from scratch. You can serve it with kulcha or roomali roti too. 

    Paneer, commonly called as cottage cheese, is loved by most people and finds a place in many dishes. It is a rich source of milk protein . It is commonly used in gravies. snacks  and many kind of sweets. It is made by curdling milk.  Today, many brands have ready to eat which you can just simmer and eat with hot rotis or phulka. We recently had these paneer indie bowl and they were tasty. 

    Kadai Paneer
    Kadai Paneer

    Why should you make this Kadai Paneer recipe ?

    • easy to prepare
    • tasty
    • ideal to serve for lunch
    • loved by both kids and adults
    • goodness of paneer

    Kadai Paneer Recipe 

    Ingredients:

    200 grams paneer
    2 tablespoon oil
    2 sticks of one inch cinnamon
    2 cloves
    2 bay leaf
    2 red chillies broken into half
    2 tablespoon coriander seed 
    1 large onion
    10 cloves garlic
    2 pieces of ginger
    1 teaspoon coriander powder
    1/2 teaspoon turmeric powder
    1 teaspoon red chilli powder
    2 capsicum
    5 tomato
    salt to taste

     

    Method: 

    1. Dry roast the coriander seed and grind it coarsely. 
    2. Grind ginger and garlic to a paste.
    3. Cut onion and tomato finely.
    4. Heat oil in a pan, add cinnamon, cloves, red chillies and half the quantity of coriander seed powder. Saute for sometime.
    5. Add onion pieces and saute for a minute. Put ginger garlic paste and  saute it for sometime.  Put the capsicum pieces into it and let them cook for a while
    6. Put coriander powder, chilli powder, turmeric powder and mix them well. 
    7. Add tomato and salt. Mix and let them cook until they are mushy and the oil separates. 
    8. Keep the paneer ready to use by thawing them in warm water and cutting into small pieces.
    9. Put the paneer pieces and half a cup of water to it.
    10. Let cook for sometime. Garnish with coriander leaves. 
    11. Kadai Paneer is ready to serve.

    Take a tip: 

    • You may add a few fried cashew pieces.
    • It is best to consume paneer dishes soon after preparation. 
    Kadai Paneer
    Evergreendishesdev

    Kadai Paneer

    Kadai Paneer is a popular side dish from North Indian cuisine. It pairs well with roti, naan, phulka or chapati.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Servings: 6 people
    Course: Main Course, Side Dish
    Cuisine: Indian, north indian
    Ingredients Method Notes

    Ingredients
      

    • 200 grams paneer
    • 2 tablespoon oil
    • 2 sticks of one inch cinnamon
    • 2 cloves
    • 2 bay leaf
    • 2 red chillies broken into half
    • 2 tablespoon coriander seed
    • 1 large onion
    • 10 cloves garlic
    • 2 pieces of ginger
    • 1 teaspoon coriander powder
    • 1/2 teaspoon turmeric powder
    • 1 teaspoon red chilli powder
    • 2 capsicum
    • 5 to mato
    • salt to taste

    Method
     

    1. Dry roast the coriander seed and grind it coarsely.
    2. Grind ginger and garlic to a paste.
    3. Cut onion and tomato finely.
    4. Heat oil in a pan, add cinnamon, cloves, red chillies and half the quantity of coriander seed powder. Saute for sometime.
    5. Add onion pieces and saute for a minute. Put ginger garlic paste and  saute it for sometime.  Put the capsicum pieces into it and let them cook for a while
    6. Put coriander powder, chilli powder, turmeric powder and mix them well.
    7. Add tomato and salt. Mix and let them cook until they are mushy and the oil separates.
    8. Keep the paneer ready to use by thawing them in warm water and cutting into small pieces.
    9. Put the paneer pieces and half a cup of water to it.
    10. Let cook for sometime. Garnish with coriander powder.
    11. Kadai Paneer is ready to serve.

    Notes

    • You may add a few fried cashew pieces.
    • Paneer dishes should be consumed soon after preparation.

    If you ever make this Kadai Paneer 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!

    Pin it for later : 

     

    Kadai Paneer
    Kadai Paneer

     

     

  • Menthe Matvadi Palya | Matodi Palya | Karnataka recipes

    Menthe Matvadi Palya | Matodi Palya | Karnataka recipes

    Jump to Recipe 

    Menthe Matvadi Palya / Matodi Palya  is a traditional side dish from Karnataka. Fenugreek leaves are cooked along with ground paste of bengal gram to make this delicious accompaniment. It is a no onion garlic recipe. It is vegan and makes a healthy side dish. A delicious side dish, one can eat it as a snack too. 

    It is one of the heirloom recipes, I wanted to post it since a long time and it is on my blog today.  Menthe Matodi Palya  is a dish you make it once in a way and enjoy, it needs good amount of oil to cook and ample time also. Thus, one needs to be liberal with the use of oil here.  It pairs well with steamed rice or one can serve it as a side dish along with rice and rasam. It may eaten by itself as a snack too. 

    I love using fenugreek leaves in my cooking as it gives a good flavour to many dishes. Moreover, it is rich in nutrients as Vitamin K, Vitamin C, Vitamin A, folate, Riboflavin and Pyridoxine. It also contains many antioxidants. It is low in calories. It helps to control diabetes and anaemia. It is good for the digestive system.

    menthe matvada palya

    About the event: 

    It’s time for Shhh Secretly Cooking Challenge post. The theme for the month of June was suggested by Seema Doraiswamy Sriram as ” Fear Not The Bitter”. Seema is a wonderful blogger who blogs at Mildly Indian. She  has many delicious recipes with a good twist in them. I love the simplicity of her cooking and bookmarked the black rice ladoo and guava chutney to make it soon.  Seema was my partner and she gave me coconut and  green chilly as the secret ingredients. But since I had not used coconut, I asked for a change and it was oil she gave me and I made this Matvadi Palya.  I had given oil and cumin as the secret ingredients to Seema  and she has made this delicious side dish Karela ka Bharta. 

    Karnataka recipes :

    The other karnataka recipes shared earlier on the blog are Huli Nuchu, Mixed Vegetable Kootu, Bisebelebath. Among the sweets, we cherish the traditional Ragi Halbai and Bellada Sheera.

    Let’s get to the recipe of Menthe Matvada Palya /Matodi Palya : 

    Ingredients:


    1 cup bengal gram  (Measurement used: 1 cup = 150ml) 
    2 cluster (bunch) fenugreek leaves
    5 green chilly
    water (little)
    3 tablespoon oil
    1/2 teaspoon mustard
    asafoetida
    1/4 teaspoon turmeric powder
    salt

    Method:


    1.Wash and soak bengal gram for two hours.
    2. Separate the fenugreek leaves. Chop them and put them in water. Clean it several times to remove the grime.
    3.Remove the bengal gram from water and grind it along with green chilly. Add little water while grinding.
    4. Heat oil in a pan, add mustard seeds. As it splutters, put asafoetida and turmeric powder to it. Now, put the fenugreek leaves. Let them cook for a minute. Once the methi leaves are cooked, add the ground mixture to it. Put salt and mix it. Let it cook on a low flame. Keep on stirring with a ladle, otherwise, the wet mixture forms a mass and  it will stick to the pan. All the efforts  turn to be a waste.  From the wet mixture, it cooks to a dry, delicious curry. It needs at least ten to fifteen minutes to cook perfectly. A perfectly cooked dish is dry and grainy. 

     

     

    Take a tip: 

    • Add very little  water to grind it to a coarse paste.
    • Coconut and ginger may be added while grinding. I have not added. 
    • A little cumin may be put in the seasoning.
    Print Recipe

    Menthe Matodi Palya

    Menthe Matodi Palya is a delicious side dish from Karnataka. It is a , healthy, vegan, no onion garlic, side dish.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Soaking time 30 minutes
    Total Time 1 hour 5 minutes
    Course: dinner, lunch
    Cuisine: karnataka, South Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup bengal gram
    • 2 cluster bunch fenugreek leaves
    • 5 green chilly
    • water little
    • 3 tablespoon oil
    • 1/2 teaspoon mustard
    • asafoetida
    • 1/4 teaspoon turmeric powder
    • salt

    Method
     

    1. 1.Wash and soak bengal gram for two hours.
    2. Separate the fenugreek leaves. Chop them and put them in water. Clean it several times to remove the grime.
    3. 3.Remove the bengal gram from water and grind it along with green chilly. Add little water while grinding.
    4. Heat oil in a pan, add mustard seeds. As it splutters, put asafoetida and turmeric powder to it. Now, put the fenugreek leaves. Let them cook for a minute. Once the methi leaves are cooked, add the ground mixture to it. Put salt and mix it. Let it cook on a low flame. Keep on stirring with a ladle, the wet mixture forms a mass and  it will stick to the pan. All the efforts will turn to be a waste.  From the wet mixture, it cooks to a dry, delicious curry. It needs at least ten to fifteen minutes to cook.

    Notes

    Add very little  water to grind it to a coarse paste.
    Coconut and ginger may be added while grinding. I have not added. 
    A little cumin may be put in the seasoning.

    Pin it for later: 

    Menthe Matvada Palya is one of the heirloom recipes. It is a tasty side dish ideal to pair with rice and rasam.
    Menthe Matvada Palyaacc

     

    If you ever make this Menthe Matvadi  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 in your inbox. Happy Cooking !

  • Kashmiri Tomato Chutney | Spicy Tomato Chutney Recipe

    Kashmiri Tomato Chutney | Spicy Tomato Chutney Recipe

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    Kashmiri Tomato Chutney is flavoursome with a hint of spices, it is versatile to use with chapati, idli or dosa.

    I was browsing through my diary and I found this recipe scribbled in the middle of the book. Recently, we visited Kashmir and it was a wonderful trip. We witnessed snow fall in Gulmarg and it was amazingly beautiful experience. The drastic climate change  one has to bear if we are visiting different parts of the world.

    Seeing the recipe, I thought I must try it now. It was tasty. I served with thalipeeth. It is ideal to serve with chapati or phulka. I liked the way the flavours complemented so well, taste of the spices was minimal without harming the tanginess of tomato. I will be making it again. Give a try to the spicy tomato chutney and let me know how it was.

    Why should you make this chutney ?

    • it is vegan
    • it is gluten-free
    • it is made with easy to make ingredients in the kitchen
    • it is ready in a few minutes
    • it makes a good accompaniment with many dishes as chapathi, idli and dosa.

    kashmiri tomato chutney
    kashmiri tomato chutney

    Ingredients:

    • Spices  as clove, cardamom, fennel and cinnamon are dry roasted and ground to a powder.
    • Onion : Cut it into small bits
    • Tomato : Cut it into small bits
    • Oil : Any neutral cooking oil is needed.
    • Mustard seed: A little bit in the seasoning
    • Cumin: For the taste it delivers
    • Turmeric powder: Dash of haldi helps in not only giving  colour but also has anti-bacterial properties
    • Curry leaves : a few
    • Green chilli
    • Salt

    Method:

    Print Recipe

    kashmiri tomato chutney
    Evergreendishesdev

    Kashmiri Tomato Chutney

    Kashmiri tomato chutney is flavoursome with a hint of spices. It is ideal to pair with chapati, idli, dosa or even paratha.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course: Breakfast, lunch ideas
    Cuisine: Indian, Kashmiri
    Ingredients Method

    Ingredients
      

    • 2 clove
    • 1 cardamom
    • 1 teaspoon fennel
    • 1 inch cinnamon
    • 2 teaspoon oil
    • 1/2 teaspoon mustard
    • 1 teaspoon cumin
    • 1/4 teaspoon turmeric powder
    • a few curry leaves
    • 3 green chilli
    • 1 onion
    • 8 to mato
    • salt
    • chilli powder

    Method
     

    1. Cut the onion and tomato into small pieces.
    2. Dry roast cinnamon, cardamom, clove and fennel on a low flame until you get a good aroma. Keep them aside, grind to a powder when cool.
    3. Take oil in a pan, add mustard seed, once it splutter throw in cumin, turmeric powder and the curry leaves. Put the chilli pieces, saute and add the onion.
    4. Once it is golden in colour, put the ground spice powder. Add chilli powder, mix and now put the tomatoes. Put salt and allow to cook. Let it be mushy.
    5. Spicy tomato chutney is ready. One can grind it if needed.

     

    Pin it for later:

    Kashmiri tomato chutney is tasty and full of flavours. It makes a good accompaniment with chapati, idli or dosa.
    Kashmiri Tomato Chutney

    More chutney varieties:

    If you love using sorrel leaves in your cooking, give a try to this sorrel leaf chutney. Have you tried using peels in making a chutney? Are you avoiding kitchen wastes ? Some peels make tasty side dishes. Check out the orange peel chutney and ridge gourd chutney. If you are making a sandwich, this green chutney is all that you need.

    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.
    Check out my e-books on Amazon. Do not miss any post, subscribe to get all updates and an e-book for free !

  • Chana dal chutney | how to make bengal gram chutney

    Chana dal chutney | how to make bengal gram chutney

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    Chana Dal chutney makes a good accompaniment with idli, dosa, gundapongal and even hot, steamed rice. Bengal gram chutney is easy to prepare. A few ingredients from the pantry, a little of your time and your chutney is ready.

    What is chutney ?

    Chutney is an integral part of lunch/ thali  in Indian cuisine. It is one of the essentials in any South Indian home as the breakfast mainly comprises of idli and dosa. Chutney is an accompaniment made by roasting chilli, coconut, along with lentil or vegetables and a few other substances with a seasoning over it.  It is spicy and makes a good accompaniment with any meal.

    Different kind of chutney

    Different varieties of chutney are prepared as the need for different dishes arises each day. Making a chutney is less cumbersome. It make a good accompaniment with hot steamed rice and a dollop of ghee. Using peels of vegetables to make a chutney  conserves the waste. One is not deprived of the nutrients that are usually lost by throwing in garbage. I have shared orange peel chutney and ridge gourd chutney earlier.

    The other chutney variety shared earlier are raw tomato chutney, sonth chutney,  green chutney,  gongura chutney, mint chutney

    Today, I am sharing a chutney made using Chana Dal. Bengal gram chutney pairs well with idli, dosa or gundapongal. One can use it with hot steamed rice too. It is quite common in many parts of Karnataka to eat chutney and rice.

     

    bengal gram chutney
    bengal gram chutney

    Bengal gram chutney recipe:

    Ingredients:

    • 1+1  teaspoon oil
    • 4 red chilli
    • 2 tablespoon bengal gram
    • a few curry leaves
    • 1 table spoon coconut
    • 1onion
    • 1 tomato
    • little coriander
    • tamarind
    • salt

    For seasoning:

    • 1 teaspoon oil
    • 1/2 teaspoon mustard seed
    • a little asafoetida
    • a little turmeric powder

    Method:

    • Take a little oil in a pan, roast bengal gram, put it aside. Next add  red chilli and curry leaves, once they are crisp, put them aside.
    • Add a little oil, saute the onion. Once they are translucent, add tomato to it. Once it is soft, add coriander to it. Saute for a minute, let it cool.
    • At first, grind the lentil and green chilli. Now, put the cooked onion and tomato and pulse.
    • Finally, add salt and tamarind to it, give a final pulse.
    • Put the chutney in a bowl.
    • Make seasoning, pour it over the chutney and serve.

      About the group:

      This post is part of Shhh Secret Cooking Group. Priya Vijayakrishnan suggested the theme.as Chutney.  I liked her kunukku paniyaram and bookmarked it to try. She is also my partner for this month and the secret ingredients given are curry leaves and tamarind. I gave urad dal and turmeric, she has made raw mango chutney, known as mango thogayal.

    shhh cooking secretly

    Bengal gram chutney

    Bengal gram chutney is tasty and makes a good accompaniment with rice, idly or dosa.
    Print Recipe
    Ingredients Method

    Ingredients
      

    • 1 +1 teaspoon oil
    • 4 red chilli
    • 2 tablespoon bengal gram
    • a few curry leaves
    • 1 table spoon coconut
    • 1 onion
    • 1 to mato
    • little coriander
    • tamarind
    • salt
    • For seasoning:
    • 1 teaspoon oil
    • 1/2 teaspoon mustard seed
    • a little asafoetida
    • a little turmeric powder

    Method
     

    1. Take a little oil in a pan, roast bengal gram, put it aside. Next add  red chilli and curry leaves, once they are crisp, put them aside.
    2. Add a little oil, saute the onion. Once they are translucent, add tomato to it. Once it is soft, add coriander to it. Saute for a minute, let it cool.
    3. At first, grind the lentil and green chilli. Now, put the cooked onion and tomato and pulse.
    4. Finally, add salt and tamarind to it, give a final pulse.
    5. Put the chutney in a bowl.
    6. Make seasoning, pour it over the chutney and serve.

    Pin Chana Dal Chutney to your food board:

    Bengal gram chutney is another kind of chutney using lentil, red chilli and coconut. It is ideal to use with idli, dosa or steamed rice.
    Bengal gram chutney

     

     

     

  • Roasted Sweet Potato | Mexican Cuisine

    Roasted Sweet Potato | Mexican Cuisine

    Jump to RecipePrint Recipe

    Roasted Sweet Potato makes a good side dish with a bowl of soup and Mexican rice. 

    The humble sweet potato could not get any better, it tastes so delicious. Loved the idea of grilling it and savouring with rice. 

    Mexican cuisine has many delicious dishes as Spanish Rice,  I have tried a couple of them and we loved. Earlier, I have enjoyed soup  as Spicy Chipotle Chili Corn Soup. There are so many yet to cook in my kitchen.

    Roasted Sweet Potato
    Roasted Sweet Potato

    About the event:

    It’s Mexican Cuisine at Shhhh Secretly Cooking Challenge Group. The theme for September was suggested by Narmadha of Nams Corner. Narmadha has wide range of recipes, I loved her recently posted condiment Tomato Ketchup. It is ideal to make it at home. My partner for this month was versatile and talented  blogger Anu Kollon and she gave me sweet potato and cumin powder as the secret ingredients. I have prepared this dish. Capsicum and pepper were the ingredients given by me and Anu has prepared this delicious Vegetable Saute for Fajitas. I  have bookmarked her Spring Onion Chutney to make it soon.

     

    Ingredients:


    2 medium size sweet potato
    1 tablespoon olive oil
    1/2 teaspoon cumin
    1 teaspoon cumin powder
    1/2 teaspoon oregano
    1 tsp chilli powder

    Method: 

    1. Wash the sweet potato, pat dry  and cut into cubes.
    2. Take a bowl, add olive oil and put all the spices into it.
    3. Mix well. Put the cubes into it and keep it aside for ten minutes.
    4. Pre-heat the oven, line a try with parchment paper. Put the sweet potato cubes on it, keep them at a distance from one another. Bake it for five minutes.
    5. Check and again bake for a few more minutes.
    6. Once they are soft and golden in colour, remove and put another batch to bake. 
    7. Serve as a side dish with Mexican rice or any other dish.

    Take a tip:

    • Wash it well and cut into cubes, no need to peel the skin. 
    • Two cloves of garlic and lemon juice may be added to it. It will give a good flavour. 
    • The baking time in my Bajaj  was  eight minutes. 
    • Baking time varies, check if it is done properly. 
    • Recipe is adopted from here. 
    Roasted Sweet Potato
    Evergreendishesdev

    Roasted Sweet Potato

    Roasted sweet potato makes a good side dish with any meal.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Marinating time 10 minutes
    Total Time 40 minutes
    Course: Side Dish
    Cuisine: Mexican
    Ingredients Method Notes

    Ingredients
      

    • 2 medium size sweet potato
    • 1 tablespoon olive oil
    • 1/2 teaspoon cumin
    • 1 teaspoon cumin powder
    • 1/2 teaspoon oregano
    • 1 tsp chilli powder

    Method
     

    1. Wash the sweet potato, pat dry  and cut into cubes.
    2. Take a bowl, add olive oil and put all the spices into it.
    3. Mix well. Put the cubes into it and keep it aside for ten minutes.
    4. Pre-heat the oven, line a try with parchment paper. Put the sweet potato cubes on it, keep them at a distance from one another. Bake it for five minutes.
    5. Check and again bake for a few more minutes.
    6. Once they are soft and golden in colour, remove and put another batch to bake.
    7. Serve as a side dish with Mexican rice or any other dish.

    Notes

    Two cloves of garlic and lemon juice may be added to it. It will give a good flavour. 
    The baking time in my Bajaj  was  eight minutes. 
    Baking time varies, check if it is done properly. 

    Pin it for later:

    Roasted Sweet Potato makes a good side dish with a bowl of soup and Mexican rice. Give a try to this , children will also love it.
    Roasted Sweet Potato

    If you have liked this post, do share it further with your family members and friends. If you ever recreate this recipe, take a picture and tag @foodiejayashree on Instagram. Do check out my e-books on Amazon. 

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  • Spiced Yoghurt / Simple Raita for Pulao

    Spiced Yoghurt / Simple Raita for Pulao

    Jump to Recipe Print Recipe

    Spiced Yoghurt is a simple yet tasty preparation served with pulav. It can be easily made in five minutes.

    The indian cuisine is elaborate and makes use of many spices. Thus, raita is often prepared as an accompaniment with pulao or biryani. Raita is one or different vegetables mixed in curds along with a few spices. Spiced yoghurt serves the same purpose but it is without any veggies in it.

    Spiced yoghurt is a simple curd based dish ideal to serve with   pulav or Veg Jadoh. It is easy to prepare and needs no elaborate  preparation. It is tasty and ideal to make when hardly any vegetables are on hand. During the lockdown, if you ever run out of veggies, you can make this one. Infact, I make it when I am bored to chop veggies!

    Spiced Yoghurt / Simple Raita for Pulao
    Spiced Yoghurt / Simple Raita for Pulao

     

    All the ingredients that you need are easily available in the kitchen.

    Curds- We need fresh curds.

    Fresh coriander- I am obsessed with coriander in my cooking and I cannot say enough the need of it here.

    Seasoning: A little bit of seasoning with red chillies gives a good taste to it.

    Salt – It is the essence of any cooking.

    Sugar- It is the sugar that creates a balance of all taste and gives a good flavour to it.

    Spiced Yoghurt / Simple Raita for Pulao

     

    Spiced Yoghurt Recipe:

     

    Ingredients:

    • 2 cup fresh curds
    • 1/2 teaspoon sugar
    • salt to taste
    • 1 tablespoon fresh chopped coriander
    • 2 teaspoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • curry leaves
    • 2 red chilly

    Method:

    1. Whisk the curds.
    2. Add salt, sugar, fresh coriander to it.
    3. Make seasoning in a small pan. Take oil in a small pan, add the mustard seeds, as it splutters put asafoetida, curry leaves and red chilly. After a few seconds, put it over the curd mixture.
    4. Chill and serve.

    About the event :

    Sending this to Healthy Wellthy Cuisine, Theme84 which is  ” Curd Fiesta ”  This is a fortnightly event and the theme is selected by Sujata Roy of Batter Up With Sujata. She has a wide range of Bengali dishes, I liked her Rasgolla, it looks delicious. The other recipes by members are Chow Chow Raita, South Indian Curd Rice, Tuty Fruity Cake, Strawberry Shrikhand, Tomato Raita, Tomato, Corn, Peas and  Paneer Kadhi , Kesar Badam Lassi Muffins

     

    spiced yoghurt
    Evergreendishesdev

    Spiced Yoghurt / Simple Raita for Pulao

    5 from 4 votes
    Spiced yoghurt is a simple yet tasty accompaniment with any variety of rice dish.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Course: Side Dish
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 2 cup fresh curds
    • 1/2 teaspoon sugar
    • salt to taste
    • 1 tablespoon fresh chopped coriander
    • 2 teaspoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • curry leaves
    • 2 red chilly

    Method
     

    1. Whisk the curds.
    2. Add salt, sugar, fresh coriander to it.
    3. Make seasoning in a small pan. Take oil in a small pan, add the mustard seeds, as it splutters put asafoetida, curry leaves and red chilly. After a few seconds, put it over the curd mixture.
    4. Chill and serve.

    Pin it for later:

    Spiced Yoghurt is a simple yet tasty preparation served with pulav. It can be easily made in five minutes.
    Spiced Yoghurt

    If you have liked this post, do share it with your family and friends. You can save the above image on Pinterest for further reference.

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

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  • Kafuli Recipe / how to make Kafuli | Uttarakhand cuisine

    Kafuli Recipe / how to make Kafuli | Uttarakhand cuisine

    Jump to Recipe Print Recipe

    Kafuli is a popular and delectable side dish from Uttarakhand cuisine. A rustic make, it is absolutely tasty and pairs well with steamed rice, chapati or parathas.

    The cuisine of Uttarakhand is packed with nutrition, simple and makes use of local vegetables. It is mostly vegetarian. The two regions have different cuisine, thus they have Garhwali uisine and Kumaoni cuisine. They have a wide range of tasty dishes such as aloo tamatar ki jhol, kafuli, phaanu, baadi, chainsoo to name a few. I would love to try these delicacies sometime but for now, it is Kafuli and I am so happy that I made it.

    Well, I am back again with  Shhhh Secretly Cooking Group after two month break and this month, the state we are deriving inspiration  is the one and only Uttarakhand. My partner is Shobha Keshwani of Shoba’s Food Maaza. Her blog has many dishes from different cuisines. Do check it out. The two ingredients that she gave me were fenugreek leaves and salt. I had given urad dal and onion and Shobha madeUrad Dal Ke Pakode.

    Kafuli

    Kafuli recipe | Uttarakhand cuisine

    Ingredients:

    • 2 bunch spinach
    • 1 bunch fenugreek leaves
    • 3 green chilly
    • 2 tablespoon oil (preferably mustard oil)
    • 1 teaspoon cumin
    • a pinch of asafoetida
    • 2 inch ginger
    • 5 cloves garlic
    • 1/2 teaspoon turmeric powder
    • 1/2 teaspoon coriander powder
    • 1/2 teaspoon chilly powder
    • 1 tablespoon curd
    • 1 teaspoon rice flour
    • salt to taste

    Method:

    1. Wash the green leaves and chop them.
    2. Boil spinach, fenugreek leaves and green chillies with  half a cup of water.
    3. Make a paste of ginger and garlic.
    4. Make a puree of boiled green leaves.
    5. Take oil in a pan, add cumin. As it splutters, put ginger-garlic paste to it and saute for sometime.
    6. Add the puree, turmeric powder, coriander powder, salt and water according to the consistency required.
    7. Let cook for sometime.
    8. Make a paste of rice flour in a little water and put it.
    9. Blend the curds and add it.
    10. Let simmer for sometime.
    11. Kafuli is ready, serve it phulka or chapati.

    Evergreendishesdev

    Kafuli / Uttarakhand cuisine

    Kafuli is a delicious and healthy accompaniment from Uttarakhand cuisine. It pairs well with rice as well as chapati. 2 bunch spinach
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course: dinner, lunch
    Cuisine: uttarakhand
    Ingredients Method

    Ingredients
      

    • 2 bunch spinach
    • 1 bunch fenugreek leaves
    • 3 green chilly
    • 2 tablespoon oil
    • 1 teaspoon cumin
    • 2 inch ginger
    • 5 cloves garlic
    • 1/2 teaspoon turmeric powder
    • 1/2 teaspoon coriander powder
    • 1/2 teaspoon chilly powder
    • 1 tablespoon curd
    • 1 teaspoon rice flour
    • salt to taste

    Method
     

    1. Wash the green leaves and chop them.
    2. Boil spinach, fenugreek leaves and green chillies with  half a cup of water.
    3. Make a paste of ginger and garlic.
    4. Make a puree of boiled green leaves.
    5. Take oil in a pan, add cumin. As it splutters, put ginger-garlic paste to it and saute for sometime.
    6. Add the puree, turmeric powder, coriander powder, salt and water according to the consistency required.
    7. Let cook for sometime.
    8. Make a paste of rice flour in a little water and put it.
    9. Blend the curds and add it.
    10. Let simmer for sometime.
    11. Kafuli is ready, serve it phulka or chapati.

     

    If you ever make this Kafuli 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 !

    Pin it for later:

    Kafuli

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  • Vegetable Curry / Rajasthani Cuisine

    Vegetable Curry / Rajasthani Cuisine

    Jump to Recipe Print Recipe

    Vegetable curry from Rajasthani cuisine is a blend of unique vegetables. Raw tomato and long cucumber along with a medley of other vegetables and spices makes a tasty side dish.

    The love for trying different dishes from various cuisines landed me to this dish which I had jotted in my book many years back. Yes, a crazy soul, who loves to save these. We had raw tomatoes and thus made this and it was good.

    Raw tomatoes are still available and hope you will try making it. I loved the fact that rare veggies as long cucumber and raw tomato are used in it. Moreover, it is a no onion garlic recipe. This vegetable curry pairs well with any Indian flat bread.

    I had earlier shared a chutney using raw tomato, it stays good for 2-3 days if refrigerated.

    vegetable curry

    Vegetable Curry | Rajasthani cuisine

    Ingredients:

    • 1 large cucumber
    • 1/4 kilogram raw tomato
    • 1/2 cup peas
    • 2 capsicum
    • 1 tablespoon oil
    • 1/2 teaspoon cumin seed
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 1 tablespoon coriander seed powder
    • 1 teaspoon cumin powder
    • 1/2 teaspoon garam masala
    • 1 teaspoon chilli powder
    • salt

    Method:

    1. Peel and cut the cucumber into small cubes.
    2. Cut raw tomato and capsicum into small pieces.
    3. Take oil in a pan, add cumin, asafoetida, turmeric powder to it. Put capsicum and peas to it, let cook for sometime.
    4. Now add raw tomato and cucumber pieces, mix and let cook on a low flame until the moisture is absorbed completely.
    5. Add salt, chilli powder, coriander powder and cumin powder. Mix it well.
    6. Finally, sprinkle garam masala and give a stir.
    7. Vegetable Curry is now ready to serve.
    Take a tip:
    • Check the bitterness of the cucumber. Otherwise, it may spoil the dish.
    • Use raw tomatoes, not the slightly ripened ones.
    • Use fresh green peas. if it is not available, use the frozen ones.
    • Quantity of capsicum may be increased to three.
    • Capsicum of the larger variety are not spicy and ideal for cooking.
    Evergreendishesdev

    Vegetable Curry

    5 from 6 votes
    The vegetable curry is different and tasty. It makes use of raw tomatoes and long cucumber along with a few other veggies. It pairs well with chapati.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Course: lunch ideas, Side Dish
    Cuisine: rajasthani,
    Ingredients Method Notes

    Ingredients
      

    • 1 large cucumber
    • 1/4 kg raw tomato
    • 1/2 cup green peas
    • 2 capsicum
    • 1 tbsp oil
    • 1/2 tsp cumin seed
    • 1/4 tsp asafoetida
    • 1/4 tsp turmeric powder
    • 1 tbsp coriander powder
    • 1 tsp cumin powder
    • 1/2 tsp garam masala
    • 1 tsp chilli powder
    • salt

    Method
     

    1. Wash and peel the skin of the cucumber, cut it into cubes.
    2. Cut capsicum and raw tomato into small pieces.
    3. Take oil in a pan, add cumin, asafoetida and turmeric powder to it. Put capsicum and peas to it, let cook for sometime.
    4. Now add raw tomato and cucumber pieces, mix and let cook on a low flame until the moisture is absorbed completely.
    5. Add salt, chilli powder, coriander powder and cumin powder. Mix it well.
    6. Finally, sprinkle garam masala and give a stir.
    7. Vegetable Curry is now ready to serve.

    Notes

    • Use fresh green peas, if they are not available use frozen ones.
    • Check bitterness of cucumber. Otherwise, it may spoil the dish.
    • Use firm, raw tomatoes.
    • One can increase the quantity of capsicum to three. 
    Vegetable Curry

    A few other Rajasthani dishes that I have on the blog are all easy to make Moong Dal Bada, Imli Ka Amlana, Gatte ki Sabzi

    If you have liked this dish, do leave a comment below.

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