Evergreendishes

Tag: south indian cooking

  • Jowar Flour Idli | Jolada Idli | Sorghum Idli

    Jowar Flour Idli | Jolada Idli | Sorghum Idli

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    Jowar flour idli is a healthy twist to the usual one we often make. They are ideal for people of all age group, healthier and keeps going for a longer period of time.

    Eating healthy food is a choice we need to make it often. Do we break the norm or just once in a while? Yes, we are spoilt for choices and ultimately the decision rests in us. Balancing is the key, and as home makers we need to include millets and other related items in our cooking.

    jowar flour idli

    Idli is considered as healthy breakfast. I have shared many different variety of idli recipes  as Sago Idli, Ragi Idli, Rawa Idli, Instant Ragi Idli and Chennai Idli. Today, I am sharing idlis made with jowar flour.

    Jowar flour is the main ingredient. Use fresh jowar flour. Anything stored for a few days, are soon attacked by pests or molds due to the climatic conditions. We need to keep a check on all the ingredients stored at home.

    Urad dal is the other ingredient which we use to make these idlis. It is soaked for two hours and then made into a batter.

    Water is needed for soaking and grinding the batter. We also need it for steaming the idly in the idly cooker.

    Salt is essential in cooking, there is no taste to the food without it.

    As usual, making of idly involves five steps:

    1. Soaking
    2. Grinding
    3. Mixing
    4. Fermentation
    5. Steaming

    Urad dal needs to be soaked for atleast two hours. Rinse it well, put water and keep it aside. Later, grind to a fine batter. Jowar flour is mixed well in the batter, be careful as lumps are easily formed. Adjust the consistency of the batter. Put it in a wide bowl and keep it in a warm place to ferment. The time of fermentation depends on the season.

    Once the batter is fermented, add salt to it. Heat the idli steamer and put the batter to two-third of the capacity in each of the moulds. Steam it for fifteen minutes. Check if it is properly done and then turn off the stove.

    As the idli is made with millet and not the usual rice, it tends to get sour easily. I suggest that you make a small quantity and use it on the same day. Do not keep it outside for a long time.

    Ingredients:

    • 1 cup urad dal
    • 2 cup jowar flour
    • salt to taste
    • water for soaking and grinding

    About the event :

    Sending this to Shhh Secretly Cooking Challenge. It is a monthly event. The theme for the month of August was Fermented Foods. I was paired with Preethi and she has made Savoury Chia Seed Pudding. The secret ingredients were cucumber and chia seed. Do check out the recipe on her blog.

    I wanted to make jowar flour and she gave the ingredients accordingly.

    Print Recipe
    jowar flour idli
    Evergreendishesdev

    Jowar Flour Idli

    Jowar Flour Idli is healthy, tasty and ideal for people of all ages. Serve it with chutney and sambar for a filling breakfast.
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 20 minutes
    8 hours
    Total Time 8 hours 40 minutes
    Course: Breakfast
    Cuisine: South Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup urad dal
    • 2 cup jowar flour
    • salt to taste
    • water for soaking and grinding

    Method
     

    1. Wash urad dal. Soak it in water for two hours.
    2. Grind urad dal to a fine batter.
    3. Remove the batter in a wide bowl. Mix two cups of jowar flour to it. See that no lumps are formed as you mix. Adjust the consistency of the batter by adding water to it.
    4. Keep it covered in a warm place.
    5. Next day, add salt to it and mix well.
    6. Take the idly cooker. Put the batter in the idly mold and steam it for fifteen minutes.
    7. Serve with chutney and sambar.

    Notes

    Jowar flour can be made fresh by pounding in small quantity.
    You can use the ready jowar flour. 
    Do not keep it outside for a long time, the taste of the idli turns sour.
    Make a small quantity of batter, do not keep it for the next day to use.

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    jowar flour idli
    jowar flour idli

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

  • Amla Tambli | Nellikayi Tambuli

    Amla Tambli | Nellikayi Tambuli

    Amla Tambli is a tasty, healthy dish from South Canara. It pairs well with hot, steamed rice.

    Amla or the Indian gooseberry is a fruit native to South Asia. It is widely used in Ayurvedic medicine. The botanical name of Amla is Phyllanthus emblica. It is a rich source of Vitamin C. It also contains anti-oxidants and other essential nutrients as iron, calcium and fiber.

    Amla is generally round in shape and greenish yellow in colour. It is usually available during months of December and January. It is used to make various kind of dishes as amla pickle, amla murabba, amla rasam, amla tambuli and amla chitranna. Sadly, I have not posted any amla recipes on the blog. So, here is to new beginnings.

    Benefits of Amla :

    1. Boosts immunity  : Being a good source of Vitamin C, one can include it to get the nutrients and anti-oxidants. The anti-oxidants helps in replenishing the cells and fights against the diseases.
    2. Aids in digestion: The dietary fibre helps in preventing constipation.
    3. Good for the heart : The amla extracts are found to be ideal to lower cholesterol and triglycerides. It also helps to reduce the blood pressure.
    4. Good for the kidneys: Studies have shown that it is good for the kidneys.
    5. Ideal for skin health : The high concentration of vitamin C promotes the texture and elasticity of the skin.
    6. Good for hair care : Amla is often used in hair care products.

    Side effects :

    I am not a  health worker or a doctor.  Please use any suggested food ideas as per your health conditions. Although, amla is a good source of Vitamin C, it is suggested to be used  in moderation. Excess use may cause varied kinds of problems. The high fibre content  may cause bloating and diarrhoea in some individuals.

    It can affect the blood sugar levels also. People with diabetes should be careful about using it.

    Amla Tambli

    Amla Tambli

    Amla Tambli is an easy to make, tangy dish ideal to serve with hot, steamed rice. It is a good way to include amla in our diet. Usually, the round shaped known as bettada nellikayi is used in cooking.

    Amla pickle is often made in made home. Here is an instant amla pickle by my co-blogger Seema.

    Why should you make amla tambli ?

    Amla tambli is an easy to make dish. It is ready in ten minutes. It is ideal to serve with hot steamed rice.

    Can it be stored for a couple of days ?

    No. I suggest to make it in a small quantity and consume it.

    Can I use other kind of oil?

    Coconut oil lends a good taste but feel free to use any neutral cooking oil

    Can I make it spicy ?

    You my add an extra chilli if you need.

    Can I use sour curd ?

    No, use fresh curd to make tambli.

     

    Evergreendishesdev

    Amla Tambli

    Amla Tambli is an easy to make, tasty, healthy and a no cook side dish. It makes a good accompaniment with hot steamed rice.
    Print Recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Course: dinner, lunch
    Cuisine: South Canara
    Ingredients Method Notes

    Ingredients
      

    • To be made into a paste :
    • 4 amla washed and cut into pieces
    • 1/2 cup fresh coconut
    • 2 green chillies
    • 1/2 teaspoon cumin
    • Other ingredients :
    • 4 tablespoon curd
    • 1/2 cup water
    • salt to taste
    • For the seasoning :
    • 2 teaspoon coconut oil
    • 1/4 teaspoon mustard
    • dash of asafoetida
    • 1/4 teaspoon turmeric powder
    • a few curry leaves

    Method
     

    1. Grind the ingredients under the section,”To be made into a paste”. Put  curd and blend it again. Remove it in a bowl.
    2. Add some water to it. Put salt.
    3. Make seasoning with coconut oil. Add mustard seeds. As it splutters,  put a few curry leaves, asafoetida and turmeric powder. Pour it over the prepared dish. Amla Tambli is ready to serve.

    Notes

    You may use any other oil. But, coconut oil gives a good taste to the dish.
    Use fresh curd.
    You may adjust the quantity of green chilly as per the need.

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

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    Amla Tambli
    Amla Tambli

     

  • Okra Sambar | Bendekayi Huli | Ladies finger Sambar

    Okra Sambar | Bendekayi Huli | Ladies finger Sambar

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    Okra Sambar is one of the kinds of dish  you can prepare when you need something different and easy, filling that will pair up with steamed rice and a simple stir fry. It is an ideal lunch idea for a busy day.  Okra is commonly called as ladies finger in English speaking countries. The scientific name is Abelmoschus esculentus. 

    Sambar is dense and more nutritious as it has the goodness of lentils and vegetables in it. It can be made in various ways as using varied vegetables or green leaf. Pulses such as horse gram taste good along with vegetables. Today, I am sharing the recipe of Bendekayi Sambar.

    Bendekayi is ideal to make as a crispy  fry. My family loves all kinds of okra fry. This sambar is one of the lesser made items. But, believe me, it is tasty and a winner for those who like ladies finger. 

    Initially, soak the tur dal for sometime and cook it with a pinch of turmeric and oil. I prefer to soak for atleast two hours, it eases the cooking. The bhendi should be washed and dried. There should be no trace of water in it, it turns slimy. 

    bendekayi sambar | ladies finger sambar
    bendekayi sambar

    What goes in the making ?

    Choose tender okra. The quality of okra will either elevate or spoil the dish. Wash them and pat them dry. The bhindi should be cut evenly. This will help in proper cooking of the vegetable.

    Tur Dal:  I prefer to soak for atleast two hours. Add a pinch of turmeric and a little oil while cooking it. Cook it for three whistles and allow the pressure to release by itself.

    Sambar powder : I make most of the  spice mix at home. You can use any good brand of sambar powder.

    Tamarind : It needs to be  wash and soaked for at least for fifteen minutes. Alternatively, you can use the tamarind extract which is readily available.

    Chilli powder : Check for spiciness and adjust by adding a little bit of chilli powder. The flavour should be a mix of sweet, spicy and sour.

    A few other recipes with okra are :

    crispy okra fry 2 ways
    2 ways of making okra fry

     

    Okra with tomatoes / bhindi tamatar ki sabzi
    okra with tomatoes / bhindi tamatar ki sabzi

     

    Bharli bhendi /stuffed okra
    Bharli bhendi / stuffed okra

     

     

     

    Print Recipe
    okra sambar
    Evergreendishesdev

    Bendekayi Sambar

    Ladies finger sambar makes a good and easy lunch menu. Pair it with hot steamed rice along with a stir fry for a good meal.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    10 minutes
    Total Time 45 minutes
    Servings: 4 people
    Course: lunch ideas, Main Course
    Cuisine: karnataka
    Ingredients Equipment Method Notes

    Ingredients
      

    • ½ cup tur dal
    • ½ teaspoon oil
    • ¼ teaspoon turmeric powder
    • 2 cup water
    • 1 teaspoon oil
    • ¼ kg tender okra
    • Marble size ball of tamarind
    • 2 teaspoon sambar powder
    • 2 tablespoon oil
    • ½ teaspoon mustard
    • ¼ teaspoon asafoetida
    • ¼ teaspoon turmeric powder
    • ¼ teaspoon fenugreek powder
    • A few curry leaves

    Equipment

    • 1 pan
    • 1 ladle
    • 1 lid
    • 1 pressure cooker with pan

    Method
     

    1. Initially, begin the prep work by soaking the tur dal in water for ateast half an hour.
    2. Cut the washed okra into one inch pieces.
    3. Cook the lentil with a pinch of turmeric powder and oil.
    4. Saute the okra pieces in a teaspoon of oil for a couple of minutes. They should be cooked with a tinge on the edges. Put them aside.
    5. In a pan, add oil. Put mustard, asafoetida and turmeric powder. As it crackles, put the okra pieces to it and let it cook for a minute.
    6. Mix the lentil with a ladle, pour it into the pan. Put salt. Allow to cook for sometime.
    7. Extract the pulp from the tamarind.
    8. Put the tamarind extract along with sambar powder. Cook for two minutes, allow the flavours to blend on a low flame.
    9. Okra Sambar is ready to serve.

    Notes

    Choose a tender lady finger. Cut them into appropriate sizes.
    A little bit of jaggery lends a good taste.
    Add a little bit of chilli powder if needed. The sambar should be flavoursome, a balance of sour, spicy, hot and a little sweetness if needed.

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    bendekayi sambar
    bendekayi sambar

    If you  ever make  Okra Sambar , 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.

  • Kohlrabi Stir Fry | Navilakosu Palya | No Onion Garlic Recipe

    Kohlrabi Stir Fry | Navilakosu Palya | No Onion Garlic Recipe

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    kohlrabi stir fry | navilakosu palya | 

    Kohlrabi stir fry is a simple, tasty, healthy  side dish for daily lunch menu. You can pair it with sambar, rice and a stir fry. It tastes good with chapathi or jowar roti too. It is vegan and a low calorie dish. 

    Some days we avoid using onion and garlic for religious or personal interests. Today’s recipe is a no onion recipe

    Kohlrabi or German Turnip is a cruciferous vegetable and  belongs to the family Brassica Oleracea, same species as cabbage, cauliflower and brussel sprouts. It grows above the ground and looks like a turnip, but it is neither a root vegetable nor belongs to the turnip family. It has long leafy stems as an alien and a round bulb which may be purple, light green or white. The inside is whitish green . The bulb as well as the leaves are used in cooking. It is eaten both in cooked and raw form. Kohlrabi lends a different taste on cooking which is different from cabbage. 

    The stalk is used in salads. The leaves are used in dal and stir fry. The vegetable can be used in different dishes as stir fry, sambar and chutney. 

    Knolkhol is a good source of nutrients as Vitamin C, B6, potassium and magnesium. It is also a good source of anti-oxidants. 

    Kohlrabil is called by different names in different regions. It is Navilkosu in Kannada, Navalkol in Maharashtra, monj hakh in Kashmiri and Su Hao in Bengali. 

    kohlrabi stri fry
    a bowlful of kohlrabi stir fry



    How to use kohlrabi in cooking:

    Wash the vegetable, remove the leaves if any. Here, we are not using the greens in any way. Remove the skin and chop it. The middle portion is hard and discarded. 

     

    What goes in the stir fry ? 

    • Kohlrabi : It is the star ingredient here. You can chop it unevenly as it is usually done or cut into small bits. The way you cut the vegetable alters the taste of the vegetabel.
    • Oil : Any cooking coil may be used. 
    • Seasoning : All the usual ingredients of seasoning are needed. They are mustard seeds, asafoetida, bengal gram, urad dal. 
    • Chilli : For that spicy flavour
    • Fresh coconut : Essential but no compulsion.
    • Ginger : You may add a small piece of grated ginger in the seasoning.
    • Curry leaves : Essential in south indian cooking. It gives a distinctive flavour.
    • Coriander : for garnishing

     

    Making the stir fry : 

    The kohlrabi has a thick outer covering. It needs to be removed slowly. Wash and then peel the skin. Chop it and keep it aside. Make the seasoning and add the chopped vegetable. Sprinkle a little water and put salt. Allow to cook. Once it is tender, add grated coconut and fresh coriander to it.. 


    A few South Indian no onion garlic recipes :

    lemon rasam
    lemon rasam
    instant raw mango pickle
    instant raw mango pickle

     

    cucumber stir fry
    cucumber stir fry
    Print Recipe

    Kohlrabi Stir Fry

    5 from 11 votes
    Kohlrabi stir fry is a simple yet tasty side dish with any meal.
    Print Recipe
    Ingredients Equipment Method

    Ingredients
      

    • 2 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • 4 green chilli
    • a few curry leaves
    • 1/2 kilogram kohlrabi
    • salt to taste
    • 1/2 cup fresh coconut

    Equipment

    • 1 pan with lid
    • 1 plate
    • 1 ladle
    • 1 bowl

    Method
     

    1. Wash, peel the skin  and chop the vegetable.
    2. Take oil in a pan. Add mustard seeds, as it crackles, put bengal gram, urad dal, turmeric powder and asafoetida. Now, add green chilli to it along with a few curry leaves.
    3. Put the chopped kohlrabi to it along with a little salt.
    4. Sprinkle a little water to it.
    5. Allow it to cook for sometime. Close a lid, it helps in proper cooking.
    6. Once it is cooked, add grated coconut and fresh coriander to it.
    7. Kohlrabi stir fry is ready to serve.

    About the event : 

          Priya Iyer suggested  “No Onion Garlic Stir Fry or Curry ” at Shhh Secretly Cooking Challenge for the month of September. Priya has prepared a delicious gravy dish Sweet Corn Masala for the theme,  do check it out. 

    Here, we are paired with a parter, exchange two ingredients and the dish is prepared using those ingredients. Later, it is put in the group for guessing. It is a fun way to  engage with like minded individuals. I was paired with Mayuri Patel. She is a versatile cook  whom I have closely seen in my blogging journey. I discussed about my plan to prepare kohlrabi stir fry and she gave me kohlrabi and urad dal as the secret ingredients. Mayuri Patel wanted to make Methi Corn Malai and I suggested jaggery and cumin accordingly. It is something which my children will relish, will be making it soon. 

    kohlrabi stir fry kohlrabi stir fry

    If you ever make Kohrabi Stir Fry  in your kitchen, take a picture and tag @foodiejayashree on Instagram or evergreendishes on Facebook.  Until next time, Happy Cooking ! Be happy and cheerful. 

  • Olan Recipe | Kerala Sadya Recipe

    Olan Recipe | Kerala Sadya Recipe

    Jump to Recipe

    Olan is a traditional dish from Kerala cuisine. It is a part of the sadya menu. Olan recipe is easy to make and pretty straight forward.

    Onam is celebrated from Aug 20th to 29 th this year. It is an annual harvest festival celebrated throughout India. It is the official festival of Kerala. The whole state is decorated during this  period and many cultural events are held.

    Onam sadya is an elaborate menu prepared as offering on the festive day. It consists of at least 26 dishes. Some of them are ada payasam, thoran,  aviyal, pachadi, inji thayir, rice,  kozambu, pulissery,  olan, paal payasam  and banana chips. are some of the dishes. Olan is prepared using ash gourd, red cow peas and coconut milk. For the uninitiated, ash gourd is also known as white gourd, wax gourd and winter melon. It is native to South Asia. In Kannada, we call it as budhakumbalakayi.

    I have extracted the coconut milk at home, so I could easily make the thick and thin milk. Two cups of fresh grated coconut yielded 200 ml of thick milk and 240 ml of thin milk.

    olan

    What ingredients are used in Olan ?

    • Fresh coconut: We need quite a lot of fresh grated coconut. Kerala recipes call for coconut in most recipes. Coconut milk is extracted by grinding and straining it., The thick and thin milk has to be kept separately. At first the thin milk is added and later the thick milk is added. Do not cook for a long time after adding thick milk.
    •  Ash gourd : Remove the skin and cut it into cubes.
    • Lobia: Soak them overnight
    • Green chilli
    • curry leaves
    • Coconut oil : Coconut oil is the preferred oil in this cuisine.
    • Mustard
    • Asafoetida

     

     

    The other recipes using ash  gourd shared earlier are

     

    dum root halwa
    dum root halwa

    majjige

    Print Recipe

    Kerala Olan

    Olan is a traditional dish from Kerala cuisine. It is a part of the sadya menu. Olan pairs well with hot steamed rice.
    Print Recipe
    Ingredients Method Notes

    Ingredients
      

    • 2 cups of grated coconut
    • 250 grams ash gourd
    • 1/3 cup lobia
    • 2 green chilli
    • curry leaves
    • For the seasoning :
    • 2 teaspoon coconut oil
    • 1/4 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1 green chilli
    • a few curry leaves

    Method
     

    1. Soak the red cow peas overnight.
    2. Put the grated coconut in  a cup of warm water and keep it aside for half an hour.
    3. Grind it and make a puree. Extract the puree. Keep the thick milk aside.
    4. Add half a glass of  water and grind it again. Extract and repeat the process, this is the thin milk. We will be using the thin milk in the beginning.
    5. Peel the ash gourd skin and cut into cubes. Be careful as you remove the hard skin, lest you hurt yourself.
    6. Cook the cow pea for one whistle in the pressure cooker.
    7. In a pan, put the ash gourd pieces, boiled cow pea, thin coconut milk and boil on a medium flame. Add curry leaves and green chilli to it.
    8. Once the ash gourd is tender, add the thick coconut milk to it. Put salt. Cook for a minute and turn off the stove.
    9. Make seasoning with coconut oil and pour it.
    10. Olan is ready to serve.

    Notes

    White cow pea may be used instead of the red one.
    Do not overcook the cow pea or the ash gourd.
    You can use store bought coconut milk.
    Coconut oil is commonly used in the preparation of Kerala dishes. You can use any neutral oil.
    Do not cook for long time after adding the thick coconut milk. 

    About the event :

    Sending this to the Sadya theme at Shhh Secretly Cooking group. The theme was suggested by Priya Vijayakrishnan. She has prepared Vendakkai Pachadi, an  essential of the sadya menu.  It is easy to prepare and makes a good accompaniment.

    I was paired with Seema Doraiswamy of Mildly Indian. Seema gave me green chillies and coconut I have made olan. With the asafoetida and curry leaves I had shared, Seema has made Mambazha Pachadi, a dish made with ripe mango. I have bookmarked her Madhura Curry to make sometime.

    shhh cooking secretly

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    kerala olan recipe
    kerala olan recipe

    I hope you liked the Onam Sadya recipe. If you ever make Olan in your kitchen, take a picture and tag @foodiejayashree on Instagram or evergreendishes on Facebook.  Until next time, Happy Cooking ! Be happy and cheerful.

  • Ajwain Leaf Rasam | Doddapatre Saaru

    Ajwain Leaf Rasam | Doddapatre Saaru

    Ajwain leaf rasam is a comfort and easy to make rasam. It is ideal as a soup too.

    The ajwain leaf is a good source of nutrients. It is known as Ajwain ( Hindi), Karpuravalli ( Tamil), Vamu aaka (Telgu), Panikoora ( Malyalam) and Ova (Marathi) are the other names in regional languages.  I have shared ajwain tambli recipe earlier. It can also be used to make pakodas. You can use it in smoothies and green juice too.

    Doddapatre rasam is simple, no lentil rasam, ready in ten minutes. 

    About the Ajwain leaf plant :

    Ajwain leaf plant is  a small, erect, perennial plant. It is bright green in colour, broad and smooth in texture. The stem is green and soft. it tilts down with the weight of the leaves. It is known as Indian borage. The scientific name is ‘Plecatanthus Ambonicus’.  It can be easily grown in an 8-12 inch pot with a good soil. It grows well in shade and partial sunlight.

    The taste of the leaf is similar to ajwain but with a sharp mint like pepperiness. The aroma is combination of oregano and thyme. The plant is in no way related  to the ajwain seeds we use as a herb in cooking. They have the aroma of ajwain or carom seeds and hence the name. In Kannada, it is commonly called as  ‘saveer sambar soppu’, which literally tanslates to ‘thousand utility leaf’. It can be used in rasam, chutney, dips and pakodas. It may be used in juices along with mint leaves.

    Ajwain leaf concoction is a good medicine for soar throat. Chewing an ajwain leaf helps to keep gas, bloating and  ulcers at bay. It aids in digestion when consumed with black salt. It is widely used as a combination in Homeopathic medicines. 

    aj

    Ajwain Leaf Rasam | Doddapatre Saaru



    Ingredients:

    • 2 teaspoon oil
    • 1/2 teaspoon mustard
    • 1/2 teaspoon cumin
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 2 green chilli
    • 1 sprig curry leaves
    • 1 inch ginger
    • 3 tomato
    • 20 ajwain leaves
    • salt to taste
    • amla size of tamarind
    • 1/2 teaspoon jaggery
    • 1/2 teaspoon pepper powder
    • 2.5 cups water

      Method:


      1. Wash the ajwain leaves, cut or tear them into small pieces.
      2. Soak tamarind in water.
      3. Cut tomato and keep it aside.
      4. Take oil in a pan, add the mustard seeds. As it crackles, put cumin, asafoetida and turmeric powder. Grate the ginger in it and throw the curry leaves and green chill. Add tomato along with a little salt. Sprinkle a little water, it helps to cook them evenly. Give a stir.
      5. Add the ajwain leaves.
      6. Extract the tamarind pulp.
      7. Put the tamarind juice, jaggery and pepper powder to it.
      8. Let cook for sometime.
      9. Add water to it.
      10. Allow it to cook for sometime.
      11. Serve it hot with steamed rice.
    ajwain leaf rasam
    Evergreendishesdev

    Ajwain Leaf Rasam

    Ajwain leaf rasam is a flavoursome, easy to make rasam. It can be served as a soup too.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Course: lunch
    Cuisine: karnataka
    Ingredients Equipment Method

    Ingredients
      

    • 2 teaspoon oil
    • 1/2 teaspoon mustard
    • 1/2 teaspoon cumin
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 2 green chilli
    • 1 sprig curry leaves
    • 1 inch ginger
    • 3 to mato
    • 20 ajwain leaves
    • salt to taste
    • amla size of tamarind
    • 1/2 teaspoon jaggery
    • 1/2 teaspoon pepper powder
    • 2.5 cups water

    Equipment

    • pan, ladle, 2 small bowl

    Method
     

    1. Wash the ajwain leaves, cut or tear them into small pieces.
    2. Soak tamarind in water.
    3. Cut tomato and keep it aside.
    4. Take oil in a pan, add the mustard seeds. As it crackles, put cumin, asafoetida and turmeric powder. Grate the ginger in it and throw the curry leaves and green chill. Add tomato along with a little salt. Sprinkle a little water, it helps to cook them evenly. Give a stir.
    5. Add the ajwain leaves.
    6. Extract the tamarind pulp.
    7. Put the tamarind juice, jaggery and pepper powder to it.
    8. Let cook for sometime.
    9. Add water to it.
    10. Allow it to cook for sometime.
    11. Serve it hot with steamed rice.

    If you ever make Ajwain Leaf Rasam recipe, take a picture and share it on Facebook or Twitter by tagging @evergreendishes and @evergreendishes . I will be happy to see your creation and share it further. 

    Subscribe to get all updates and an e-book for free. 

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    ajwain leaf rasam

  • Lemon Gojju | Nimbe hannina gojju recipe

    Lemon Gojju | Nimbe hannina gojju recipe

    Lemon gojju | Nimbe hannina gojju is a tasty condiment used in South India. Nimbe hannu is the Kannada name of lemon. 

    The taste of lemon  is citrusy, tasty, refreshing and loved by all. During the season, I try to find ways to include it in my cooking.

    Lemon is usually used to make pickles, it makes a good accompaniment  with curds riice. Lemon juice is the preferred drink during summer. 

    In daily cooking, it helps to balance the taste in all dishes by its citrus flavour as in lemon rice. It can also  be used to make lemon rasam. I make lemon gojju often and store in the refrigerator. I can say it is a recipe of cooking with lemon peels. Here, the lemon are boiled and then blended  along with some spices. The tartness of the lemon, the sweetness of the jaggery and the spiciness of the chilli powder, altogether make the dish a tangy and tasty one. Lemon Gojju has a refreshing taste, ideal to pair with hot, steamed rice. It stays good for a couple of days in the refrigerator. 

    A lemon tree in the backyard is useful, it gives limes quite often. The lemon are refreshing and makes a good drink.

    lemon gojju | nimbe hannina gojju

    An easy hack to store lemons :

    Lemon tend to wither after a few days even when you keep in the refrigerator too. Take a bottle, fill it with water to half the capacity. Put the lemons in it and close it. Change the water after a couple of days.

    Last year, I had got many lemon. I did not know what to do. I made a concentrate of lemon juice and put it in the ice cube tray. 

     

    The ingredients used for Nimbehannina Gojju are :

    1. Lemon- It is the main ingredient used here. Rubbing  the lemon on the kitchen platform for sometime helps to extract juice properly. 
    2. Cumin- It gives a good taste to the dish.
    3. Fenugreek –  It helps in balancing the taste of the dish.
    4. Red chilli – It imparts spiciness.
    5. Jaggery- It gives a sweet flavour.
    6. Oil – Any neutral cooking oil can be used. 
    7. Asafoetida – One of the essentials for seasoning.
    8. Mustard – Another essential ingredient in South Indian cooking. 



    How to use the gojju :

    The lemon gojju is usually served with hot steamed rice along with a dollop of ghee. The freshness of lemon gives a good taste to the dish. It is usually eaten in the beginning of the meal before the main meal. It can also be used as an accompaniment with curds rice. 

    Ingredients:

    Lemon Gojju | Nimbe Hannina Gojju

    Lemon Gojju | Nimbe Hannina

    5 from 5 votes
    Lemon Gojju | NimbeHannina Gojju is a tasty condiment used with hot steamed rice.
    Print Recipe Pin Recipe
    Course: lunch ideas
    Cuisine: karnataka
    Ingredients Method

    Ingredients
      

    • 4 lemons
    • 1/2 teaspoon oil
    • 1 teaspoon cumin
    • 1 teaspoon mustard
    • 1/4 teaspoon fenugreek
    • 6 red chilli
    • 3 teaspoon jaggery
    • For seasoning:
    • 2 teaspoon oil
    • 1/2 teaspoon mustard
    • 1/2 teaspoon cumin
    • 1/4 teaspoon asafoetida

    Method
     

    1. Wash the lemon and pat dry. Roll them on the platform with your palm. Cut them into small pieces, remove the seeds and boil them with water
    2. Once they are soft, turn off the stove.
    3. In a pan, take oil and roast the cumin, mustard and fenugreek seeds along with red chilli. Leet it cool.
    4. Grind the roasted ingredients to a powder, add the lemon pieces, jaggery and salt to it. Grind all the ingredients together.
    5. Remove it in a bowl.
    6. Make the seasoning. Heat oil in a pan. Add mustard seeds,. Once it crackles put asafoetida, cumin and turmeric powder.Put it into the prepared gojju.
    7. Tasty gojju is ready to serve.

     

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    lemon gojju | nimbe hannina gojju
    lemon gojju | nimbe hannina gojjju

    If you ever make  Lemon Gojju | Nimbe hannina gojju  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.  

                                                                  Until next time,  Ciao  !

  • Brinjal Stir Fry | Badanekayi Palya

    Brinjal Stir Fry | Badanekayi Palya

    Brinjal Stir Fry / Badanekayi palya  is a simple, vegan stir fry with a spice mix from Karnataka. The roasted spice mix lends a good taste to it. It is ideal to serve with chapati or jowar roti.

    Fresh vegetables are available in winter and brinjal is one of them. In Kannada it is called as badanekayi, baingan in Hindi and Gujarati, Kathirikai in Tamil, Vankaya in Telugu and Begun in Bengali. It is more popular as egg plant in England and aubergine in Germany and  France.

    Not everyone likes the taste of brinjal. But most people, who tend to like it are greats fans of this vegetable. It is versatile to use and stir fry and raita are quite common dishes. Sometimes, it is also added in Sambar. Vangi Bhat is a popular rice dish from Maharashtra.

    Sadly, I have not shared any recipe using brinjal. So, today I thought of posting this stir fry recipe which we regularly prepare at home.  Makar Sankranti is round the corner. The day prior is celebrated as Bhogi. It is a harvest festival and all fresh grown grains and vegetables are used. Sajje rotti and brinjal stir fry are usually prepared in most households of Karnataka.  The other dishes on the platter  are Khara pongal and gojju.

    Brinjal comes in different varieties. The medium sized purple and light green coloured brinjals  are the ones I regularly use. Here, I have used the green variety, they are tender and cook very well. The spice mix is usually available at home. You can make a small quantity and use it for the stir fry.

    Brinjal strir fry / Badane kayi palya
    Brinjal Stir fry / badane kayoi palya is a simple and tasty side dish from Karnataka. It makes a good accompaniment with any meal.

    Let’s get to the recipe of Brinjal Stir Fry | Badanekayi Palya

    Ingredients:

    • 2 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 1/2 kilogram brinjal
    • salt
    • a little water
    • 3 teaspoon vegetable spice mix
    • 1/2 teaspoon chilli powder (optional)

    Method:

    1. Cut the brinjal into small pieces. Put them in water to avoid discolouration.
    2. Take oil in a pan, add mustard seeds. As it crackles, tip in turmeric powder an asafoetida. Discard the water and put the brinjal pieces to it.
    3. Put salt and sprinkle some water to it. Close a lid and allow it to cook. Give a stir in between.
    4. Once the brinjal is cooked, give a stir and mash it lightly with the ladle.
    5. Put the spice powder to it. Depending on the taste, use chilli powder.
    6. Let cook for a minute.
    7. Remove and serve with hot chapati or phulka. Brinjal Stir Fry is also used with hot steamed rice.

    Take a tip:

    • The spice mix stays good for two months. Store it in an air-tight container.
    • You can use the spice mix in other dishes as well.

    Brinjal strir fry / Badane kayi palya
    Evergreendishesdev

    Brinjal Stir Fry / Badane kayi palya

    5 from 11 votes
    Brinjal stir fry / Badane kayi palya is a simple, tasty side dish. It is ideal to serve with any meal.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course: dinner, lunch
    Cuisine: karnataka
    Ingredients Method Notes

    Ingredients
      

    • 2 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 1/2 kilogram brinjal
    • salt
    • a little water
    • 3 teaspoon vegetable spice mix
    • 1/2 teaspoon chilli powder optional

    Method
     

    1. Cut the brinjal into small pieces. Put them in water to avoid discolouration.
    2. Take oil in a pan, add mustard seeds. As it crackles, tip in turmeric powder an asafoetida. Discard the water and put the brinjal pieces to it.
    3. Put salt and sprinkle some water to it. Close a lid and allow it to cook. Give a stir in between.
    4. Once the brinjal is cooked, give a stir and mash it lightly with the ladle.
    5. Put the spice powder to it. Depending on the taste, use chilli powder.
    6. Let cook for a minute.
    7. Remove and serve with hot chapati or phulka. Brinjal Stir Fry is also used with hot steamed rice.

    Notes

    Cut the vegtable into small pieces.
    Allow to cook with a lid closed over it.
    Spice mix can be freshly made. Check the recipe.

    Pin it for later :

    Brinjal Stir fry is a tasty side dish from Karnataka. It is usually made along with sajje roti.
    Brinjal Stir Fry / Badane kayi palya

     

    If you ever make this 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.   

    Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon.  Happy Cooking !

  • Amaranth leaves Stir Fry | Rajgiri Soppu Palya

    Amaranth leaves Stir Fry | Rajgiri Soppu Palya

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    Amaranth leaves stir fry is a simple, tasty and healthy side dish from Karnataka. It is ideal to serve with chapathi or jowar roti. 

    Amaranth leaves are not so popular as spinach. It is regularly used in daily cooking by one sect of people here. While the other section have a dislike and few have never used it. 

    In Kannada, it is called as Dantina Palya or Harive Soppu . It is commonly known as Chaulai or Rajgira. The leaves are green or red  with a moderate stem depending on the region they are grown. One needs to include more of it as it is a good source of Vitamin A, C and K.  It is also rich in fiber, iron, magnesium and. phosphorous. It is often given to lactating mothers. It is versatile to use, one can use it in stir fry, dal and stew. Cook it with tur dal and it turns out a good accompaniment with steamed rice. Use a good quantity of fresh leaves to make a delectable chutney. In North India, it is made as a saag. 

    Today, I am sharing a healthy stir fry using amaranth leaves. I have hardly shared any stir fry with greens here. You can use either the red or the green coloured leaves for this stir fry. You may add a few cloves of garlic if you like along with onion. Fresh coconut can also be added to it. Amaranth leaves stir fry, spicy chutney, a mixed dal  and chapathi make a good meal. 

    Amaranth leaves stir fry
    Amaranth leaves stir fry

    What goes in the stir fry ?

    Amaranth leaves :Separate the amaranth  leaves from the stalk. You may use the stalk if it is tender. It will eventually get cooked. You can use either the red amaranth or the regular one. The green leaf vegetable reduces considerably on cooking. 

    Onion : Cut them into medium size pieces. 

    Oil : You can use any oil ideal for cooking. 

    Mustard seed : Any south indian cooking starts with a dash of mustard seeds. The spluttering also indicates the temperature of the oil is right for cooking.

    Asafoetida : Just a small pinch of asafoetida, lends a good aroma to the dish.

    Turmeric powder : It has anti-bacterial properties. 

    Chilli powder: The quantity of chilli powder depends on how much spicy it is.

    Fresh Coconut : South Indian cooking is incomplete without the addition of fresh grated coconut. It is optional, serve it just like that. I have it sans coconut.

    How to wash green leafy vegetables? 

    The question often arises if we should wash and then cut the leafy vegetables or the other way round. Very often, it is suggested to first wash them thoroughly  and then cut the leaves as the nutrients are lost in the process. However, most of us tend to cut the green leaf and then wash it.

     

    Amaranth leaves stir fry
    Evergreendishesdev

    Amaranth leaves Stir Fry | Rajgiri Soppu Palya

    Amaranth leaves stir fry is a simple, tasty and healthy sidde dish. It is ideal to pair with jowar roti or chapathi.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course: dinner, lunch ideas
    Cuisine: Indian, karnataka
    Ingredients Method Notes

    Ingredients
      

    • 1 tablespoon oil
    • 1/2 teaspoon mustard seed
    • 1/4 teaspoon turmeric powder
    • a pinch of asafoetida
    • 1 big onion
    • 2 bunch rajgiri soppu / amaranth leaves
    • salt to taste

    Method
     

    1. Separate the leaves from the stalk. Cut them and wash a couple of times in water to remove the grime.
    2. Cut the onion.
    3. Take oil in a pan, add mustard seeds. As it splutters, sprinkle a little asafoetida and turmeric powder. Tip in the onions. Saute for sometime.
    4. In the meantime, remove the amaranth leaves and put them in a colander.
    5. Once the onion is pink in colour, put the amaranth leaves and salt. Mix and let cook for two minutes.
    6. Once the water has evaporated, add chilli powder
    7. Fresh grated coconut may be added. Amaranth leaves stir fry is ready to serve.

    Notes

    1. Two cloves of garlic may be added along with onion.
    2. It can be garnished with fresh grated coconut.

    Pin it for later: 

    Amaranth leaves stir fry is a simple, tasty and healthy side dish from Karnataka. It pairs well with chapathi or jowar roti. Give a try to this version of amaranth leaves stir fry. Check out the post to know the other names for this green leaf. #healthycooking #sidedish
    Amaranth leaves stir fry

    If you ever make this 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.   

    Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon.  Happy Cooking !

  • Gasgase Payasa | Poppy seeds Kheer

    Gasgase Payasa | Poppy seeds Kheer

    Jump to Recipe Print Recipe

    Gasgase payasa is a rich, creamy, delicious dessert. It is one of the Indian sweet dishes  lost back with time.

    Gasgase is the Indian name for poppy seed. It is also known as khus-khus. in Hindi, kasa kasa in Tamil, and posto in Bengali. Gasgase payasa is an all time favourite sweet dish of many Kannadigas and this is a traditional Karnataka recipe.

    The tiny white seeds are a good source of calcium, manganese, copper, zinc, and potassium. It is a rich source of dietary fiber and thus aids in digestion. It fights insomnia. The poppy plant is a source of opium, thus extensive use of these seeds induces sleep. The anti-oxidants help to maintain good eyesight. It is a good cure for the thyroid.

    Khus khus is widely used in Indian cooking. It is used in small quantity to enhance the taste of the dish.

    Khus-khus payasam is a good sweet dish from South India. It is ideal to prepare for any festivities. It is vegan and gluten-free
    Make sure the poppy seed is thoroughly cleaned. Fresh coconut along with nuts and khus-khus gives a good taste. It is then ground and sweetened with jaggery.

    Navratri festival is celebrated with pomp and show throughout India. It is a ten day festival when elaborate poojas are performed and deities are spectacularly decorated. The tenth day is celebrated as Dasara. If you are looking for other kind of kheer recipes, check out dalia payasam, sabudana kheer, komala payasam, sweet potato kheer,  custard apple kheer, chaler payesh, makhana kheer,

    gasgase payasa | poppy seed kheer
    gasgase payasa | poppy seed kheer

    Gasgase Payasa recipe | Khus khus payasa

    Ingredients:

    • 1/3 cup gasgase / poppy seed
    • 10 cashew nut
    • 2/3 cup fresh coconut
    • 1 cup jaggery
    • 2 cup water
    • 1/4 teaspoon cardamom powder

    Method:

    1. Dry roast gasgase for two minutes until it pops. Put it aside for sometime.
    2. Once it cools, grind it in the small jar. Now, add grated coconut and cashew to it with a little water. Make a paste of it.
    3. Put jagger in a pan along with water. Once it melts, strain the liquid to remove impurities.
    4. Put the jaggery syrup back on the stove, once it is warm, put the paste to it and simmer for five minutes.
    5. Finally, add cardamom powder.
    6. Gasgase payasa is ready to serve.

    Take a tip:

    • You may top with nuts roasted in ghee.
    • It tastes good when chilled too.

    gasgase payasa | poppy seed kheer
    Evergreendishesdev

    Gasgase Payasa | Khus khus payasa

    Gasgase Payase is a delicious, creamy sweet treat from Karnataka cuisine. It is one of the recipes lost back with time.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings: 4 people
    Course: sweets, traditional recipes
    Cuisine: karnataka
    Ingredients Method Notes

    Ingredients
      

    • 1/3 cup gasgase / poppy seed
    • 10 cashew nut
    • 2/3 cup fresh coconut
    • 1 cup jaggery
    • 2 cup water
    • 1/4 teaspoon cardamom powder

    Method
     

    1. Dry roast gasgase for two minutes until it pops. Put it aside.
    2. Once it cools, grind it in the small jar. Then, add coconut and cashew to it and make a paste with little water.
    3. Put jagger in a pan along with water. Once it melts, strain the liquid to remove impurities.
    4. Put the jaggery syrup back on the stove, once it is warm, put the paste to it and simmer for five minutes.
    5. Finally, add cardamom powder.
    6. Gasgase payasa is ready to serve.

    Notes

    • Gasgase payasa  can be served warm or cold. It tastes good when chilled.
    • It can be kept for a day in the refrigerator. 
    • You may garnish with nuts roasted in ghee. 

    If you ever make this gasgase payasa,  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 :

    Gasgase Payasa | Poppy seeds kheer is a rich, creamy dessert. It is one of the traditional recipes from Karnataka cuisine. Give a try to this.
    Gasgase payasa | Poppy seeds kheer