Evergreendishes

Tag: summer delights

  • Sabudana Papad | Sago Fryums | Sabudana Sandige

    Sabudana Papad | Sago Fryums | Sabudana Sandige

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    Sabudana Papad is a popular summer treat from South India. It is made in large quantities and stored in air tight containers for further use. It is ideal to serve as an accompaniment with any meal. 

    Summer is the time we indulge in many activities as making papad and pickles. Papad and fryums should be sundried as they are stored throughout the year. The scorching heat makes them crisp and ready to eat in two or three days. The different kind of sundried recipes are rice fryums, poha papad, pumpkin sandige {aralu sandige} and majjige mensinakai (chillies in buttermilk).

    Today, I am sharing the recipe of Sabudana Sandige or Sago Papad as it is commonly called.

    Sabudana Papad, sabakki sandige, sabudani sandige are the different names associated with it. It is made from tapioca pearls. The sago or sabudana is commonly used during fasting in many parts of India. To make sabudna papad, we use the large ones. It is soaked and cooked with some spices and later dried in the sun. It is quite easy to make as the making does not involve much labour. One needs to keep an eye while boiling it, lest it gets burnt. 

    The sabudana sandige can be made as simple as you wish. You may add only salt and asafoetida. Otherwise with a little cumin tastes good, I love the taste of cumin along with some chillies put in it. The other options are addition of pepper powder, chilli powder, or garlic. I do not add any of these. 

    The method I follow requires one day. I soak sago pearls in the afternoon. By evening, it is bloomed. I cook it at night and keep it it closed in a warm place. Next day, early in the morning, I adjust the consistency and put them on the terrace. Later, by evening, they are semi-dried. I remove them and keep them in wide plates which help me to keep easily in the sun on the following days. I need to sun dry them for a couple more days as they are stored all year long.

     

    Let us get to the recipe of Sabudana Papad.

    Ingredients: 

    • ½ kilogram white sabudana ( large )
    • 4 + 8 + 8 cups water
    • 1 teaspoon cumin
    • 6 green chilly
    • 1 tablespoon curd
    • ½ teaspoon asafoetida

    Method : 

    Making of sabudana papad includes 6 steps :

    1. Soaking of sago 
    2. Boiling of the mixture
    3. Making of papad
    4. Drying of papad
    5. Storing of papad
    6. Frying 

    Let us discuss each step now.

    1. First, clean the sago pearls and wash them once. Soak it in four cups of water for five hours.
    2. Now, in a thick bottom pan, add the soaked sabudana along with eight cups of water. Put it to boil. Add cumin and asafoetida to it. Keep stirring. 
    3. It becomes a gelatinous like substance, transparent in colour. The sago pearls are soft and well cooked. Turn off the stove. You can put it after an hour. But I prefer to put it on the next day.
    4. Grind green chilly to a paste.
    5. Put it into the boiled mixture along with a spoon of curd.
    6. Use clean plastic sheets to make papad.
    7. Smear some oil on the sheet. With a wide spoon, take a spoonful and pout it on the sheet, spread a little with the back of the spoon. 
    8. Repeat by putting them in a row. Continue to the next row and so on. 
    9. Allow it to dry in the sun. 
    10. By evening, only one side is dried. We need to put them carefully on a plate and dry the other side the following day.
    11. Once they are dry on both sides, you need to keep them in the sunlight for a few days.
    12. Later, store them in a clean, dry container.
    13. To fry, heat oil in a pan. Take a few sun dried sago papad and slowly fry them. 

    Take a tip : 

    • Collect all materials before you start doing the work. You need sheets which are dry and clean. Also, not to forget the bricks or tiles to hold them as you lay them in the sun. Food cooked at home takes care of all these things, isn’t it ? 
    • Adjust the consistency if it is too thick by adding some water to it.
    • Green chilly may be avoided. You can do plain ones only with cumin.

    Other sabudana recipes I have shared earlier are :

    Jump to Recipe Print Recipe

    Evergreendishesdev

    Sabudana Papad

    5 from 2 votes
    Sabudana Papad is a popular sun dried munchies from South India. It is made and stored in airtight containers.
    Print Recipe
    Course: accompaniment
    Cuisine: karnataka
    Ingredients Equipment Method Notes

    Ingredients
      

    • ½ kilogram white sabudana large
    • 4 + 8 + 8 cups water
    • 1 teaspoon cumin
    • 6 green chilly
    • 1 tablespoon curd
    • ½ teaspoon asafoetida
    • 1 teaspoon cumin

    Equipment

    • 1 large utensil for soaking
    • 1 lid to close
    • 1 thick bottom pan with lid
    • 6 large plates
    • 1 ladle
    • 1 tablespoon
    • 1 teaspoon
    • clean plastic sheets
    • bricks or something similar as weights

    Method
     

    1. First, clean the sago pearls and wash them once. Soak it in four cups of water for five hours.
    2. Now, in a thick bottom pan, add the soaked sabudana along with eight cups of water. Put it to boil. Add cumin and asafoetida to it. Keep stirring.
    3. It becomes a gelatinous like substance, transparent in colour. The sago pearls are soft and well cooked. Turn off the stove. You can put it after an hour. But I prefer to put it on the next day.
    4. Grind green chilly to a paste.
    5. Put it into the boiled mixture along with a spoon of curd.
    6. Use clean plastic sheets to make papad.
    7. Smear some oil on the sheet. With a wide spoon, take a spoonful and pout it on the sheet, spread a little with the back of the spoon.
    8. Repeat by putting them in a row. Continue to the next row and so on.
    9. Allow it to dry in the sun.
    10. By evening, only one side is dried. We need to put them carefully on a plate and dry the other side the following day.
    11. Once they are dry on both sides, you need to keep them in the sunlight for a few days.
    12. Later, store them in a clean, dry container.
    13. To fry, heat oil in a pan. Take a few sun dried sago papad and slowly fry them.

    Notes

    Collect all materials before you start doing the work. You need sheets which are dry and clean. Also, not to forget the bricks or tiles to hold them as you lay them in the sun. Food cooked at home takes care of all these things, isn’t it ? 
    Adjust the consistency if it is too thick by adding some water to it.
    Green chilly may be avoided. You can do plain ones only with cumin.

     

    If you have liked this post, do share it with your family and friends.. Follow @foodiejayashree on Instagram  and @evergreendishes on Facebook.

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    Sabudana Papad
    sabudana papad
  • Custard Pudding | How to make custard pudding

    Custard Pudding | How to make custard pudding

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    Custard Pudding is a layered, easy to make dessert. It is a good treat during hot summer months. One can customise to their preference by adding different kind of fruits and nuts in it. 

    Custard pudding is one of the desserts I often make.  This dessert  is easy to prepare and  tailor-made to one’s taste and needs. Since it is the season of mangoes, I have used mango pieces today. One can add pomegranate arils and banana pieces too. Adding of chocolate ganache gives a good and rich taste to it.

    A few pointers to make custard : 

    1. Use good quality  custard powder. I prefer using Brown and Polson.
    2. Make sure no lumps are formed. 
    3. Custard can be made either of thin or thick consistency. Here, we need one of moderately thick consistency.
    4. Do not use hot custard in layering.
    custard pudding
    custard pudding



    Ingredients for Custard Pudding: 

          For the first layer: 

    • 15 digestive biscuits
    • 2 tablespoon cocoa powder
    • 2 teaspoon ghee

      For the second Layer: 

    • 1/2 litre milk
    • 1/4 cup sugar
    • 1 tablespoon custard powder
    • a little water or milk for mixing

    For the third layer: 

    • mango pieces
    • nuts
    • berries

    Method : 

    1. At first, let us prepare the custard. Take milk in a thick bottom pan. Take custard powder in a small bowl and mix it with a small quantity of  water or milk. Keep it aside. Once it boils, add sugar and give a stir. Now, add the slurry to it. Keep stirring as you add it. As it boils, it thickens. Put it aside to cool.
    2. Chop the mango and dry fruits.
    3. Take the digestive biscuits and powder it. I have used Marie biscuit, find it ideal for many desserts. You can either put the biscuits in a zip-lock bag and press it with a rolling pin. One can also pulse them in the jar.
    4. Mix the crushed powder with ghee and cocoa powder. 

    To Assemble:

    1. Take small glasses or a small jar. Put the biscuit crumble below and press it with the back of a spoon. 
    2. Put three tablespoon of the cooled custard to it.  Set it for sometime in the freezer. 
    3. Top it with mango pieces, dry fruits and berries.
    4. Chill and serve. 

    Take a tip: 

    1. Different kind of fruits can be added.
    2. A spoon of soaked chia seed tastes good to it.
    3. You may top it with cornflakes.
    4. Instead of fruits, you can top it with chocolate ganache. 
    custard pudding
    Evergreendishesdev

    Custard Pudding

    Custard Pudding is a delicious dessert for the weekend. Give a try to this.
    Print Recipe Pin Recipe
    Servings: 4 people
    Course: Dessert
    Cuisine: international
    Ingredients Method Notes

    Ingredients
      

    For the first layer:
    • 15 digestive biscuits
    • 2 tablespoon cocoa powder
    • 2 teaspoon ghee
    For the second Layer:
    • 1/2 litre milk
    • 1/4 cup sugar
    • 1 tablespoon custard powder
    • a little water or milk for mixing
    For the third layer:
    • mango pieces
    • nuts
    • berries

    Method
     

    1. At first, let us prepare the custard. Take milk in a thick bottom pan. Take custard powder in a small bowl and mix it with a small quantity of  water or milk. Keep it aside. Once it boils, add sugar and give a stir. Now, add the slurry to it. Keep stirring as you add it. As it boils, it thickens. Put it aside to cool.
    2. Chop the mango and dry fruits.
    3. Take the digestive biscuits and powder it. I have used Marie biscuit, find it ideal for many desserts. You can either put the biscuits in a zip-lock bag and press it with a rolling pin. One can also pulse them in the jar.
    4. Mix the crushed powder with ghee and cocoa powder.
    To Assemble:
    1. Take small glasses or a small jar. Put the biscuit crumble below and press it with the back of a spoon.
    2. Put three tablespoon of the cooled custard to it.  Set it for sometime in the freezer.
    3. Top it with mango pieces, dry fruits and berries.
    4. Chill and serve.

    Notes

    Different kind of fruits can be added.
    A spoon of soaked chia seed tastes good to it.
    You may top it with cornflakes.
    Instead of fruits, you can top it with chocolate ganache. 

    Pin it for later : 

    Custard Pudding is a layered, easy to make dessert. It is a good treat during hot summer months
    Custard Pudding

    Looking for more recipes with mango? Here is a compilation of different kind of recipes using mango. 

    If you ever recreate this recipe, take a picture and share it on Instagram by tagging @foodiejayashree or on Facebook by tagging @evergreendishes. I will be glad to see your creation. Have you  check out my e-books ?

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  • Mixed Fruit Popsicle Recipe

    Mixed Fruit Popsicle Recipe

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    Mixed Fruit Popsicle is a delightful summer snack. It is easy to make with natural ingredients and has no added sugar in it. 

    Summer and frozen treats such as ice cream, popsicles and sorbet go hand in hand. It is one of the essentials of scorching heat as the body needs something cool.

    Popsicles are the easiest and best treats one can make at home. They are water or milk based frozen snack on a stick. It is called by different names in different parts of the world as ice pops, freezer pop, paleta, icy pole, ice candy, ice block or ice drop. Different flavours are available in super markets. One can easily make at home It is the best treat you will be giving yourself by sparing a few minutes. You are in control of the ingredients that goes into it. Seasonal fruits are the ideal choice. Sugar may be avoided and more over you can play around different flavours according to the likes of your children. 

    Different kind of popsicles :

    The different kind of popsicles are fruit based, juice, yoghurt or milk based. One kind makes use of coconut milk also. 

    Today, I am presenting a mixed fruit popsicle. It is a fun  recipe ready in few minutes, the only wait is the freezing time.

    Why should you prepare this one? 

    • seasonal fruits are used
    • no artificial colours or flavours
    • no added sugar
    • easy to prepare
    • kids will like it

    mixed fruit popsicle

    What goes into this popsicle ? 

    • Watermelon: It is truly a summer fruit, one can eat loads of it.
    • Mango: It is the king of fruits and the season is here right now. This is the only time we can enjoy these luscious fruit.
    • Apple: One cannot deny the many benefits of apple. It gives a good texture to the candy.
    • Chia seed: Much has been said about, I used it in small quantity.
    • Water: I have used a small quantity of water. 

    You may add :

    • Honey : If you need more sweetness. Sugar can also be used. 
    • Lime juice : I have not used it.

    Let’s get to the recipe of Mixed Fruit Popsicle:

    Ingredients: 

    • 1 Mango
    • 1/2 apple
    • 1 cup of watermelon chunks
    • 1 teaspoon chia seed
    • 1/2 cup water

    Method: 

    1. Soak the chia seed in water for sometime.
    2. Cut the mango and apple into small pieces.
    3. Remove the seeds from the watermelon. 
    4. Blend them into a puree with little water. Add watermelon chunks and give a pulse.
    5. Remove the puree in a glass.
    6. Pour it into the molds. Add some chia seeds to it and put the stick over them.
    7. Freeze them for six hours or overnight. 
    8. To unmold, hold them under running water for ten seconds, it comes out easily. 

    Take a tip:

    • I did not use any sweetener as the fruits were naturally sweet.
    • You can add honey or sugar while grinding. 
    • Use ripe fruits to make popsicles. 

     

    About the  event: 

    Frozen Treats is the theme for the month of April in Shhhh Secretly Cooking Challenge. Theme was suggested by Pavani of Pavanis Kitchen. I liked her Oreo Ice cream prepared for the current theme,  a surely loved one by children. Here, we are paired  and the partners exchange secret ingredients. The recipe is prepared accordingly and later the ingredients are guessed in the group by other members.My partner for this month is Sasmita. She has prepared a lovely sorbet with the cumin and amchur   that I gave. I was given apple and chia seed. prepared this fruit popsicle. 

    shhh cooking secretly

     

     

    mixed fruit popsicle

    Mixed Fruit Popsicle

    Mixed Fruit Popsicle is a tasty summer treat. It is made with real fruits, makes a good choice to serve.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Freezing time 6 hours
    Total Time 6 hours 10 minutes
    Course: Dessert
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 Mango
    • 1/2 apple
    • 1 cup of watermelon chunks
    • 1 teaspoon chia seed
    • 1/2 cup water

    Method
     

    1. Soak the chia seed in water for sometime.
    2. Cut the mango and apple into small pieces.
    3. Remove the seeds from the watermelon.
    4. Blend them into a puree with little water. Add watermelon chunks and give a pulse.
    5. Remove the puree in a glass.
    6. Pour it into the molds. Add some chia seeds to it and put the stick over them.
    7. Freeze them for six hours or overnight.
    8. To unmold, hold them under running water for ten seconds, it comes out easily.

    Notes

    I did not use any sweetener as the fruits were naturally sweet.
    You can add honey or sugar while blending.
    Use ripe fruits to make popsicles.

     

     

    Pin it for later: 

    Mixed Fruit Popsicle is a delightful summer snack. It is easy to make with natural ingredients and has no added sugar in it. 
    Mixed fruit popsicle

    Other dessert recipes that I have shared earlier are mango pannacotta, strawberry ice cream, royal kulfi, choco banana icecream, 

     

    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.
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  • Majjige huli | Palaldya | South Indian Yoghurt Curry

    Majjige huli | Palaldya | South Indian Yoghurt Curry

    Majjige huli is a popular accompaniment used with steamed rice. It is made of whisked curds with seasoning and other spices. It makes a good meal for summer. This is a signature dish of Karnataka. It is known by different names in various states. Paladya, mor kozhambu, majjige huli and kadhi are the different versions prepared in different parts of the country. Kadhi is popular in Maharashtra  while Mor Kozhambu is  familiar to South Indians.

    There is a slight variation in the preparation of each one of these, but the primary ingredient remains the same, it  is sour curd.

    I have made using ash gourd. Take ash gourd which is fresh and firm . Remove the skin slowly,  you need to have practice as it hard. Other vegetables you can use are cucumber, lady finger and potato. Cucumber is cut into rings and cooked in the seasoning. The okra needs to be sauted and then put after the curds is put. If using potato, boil, peel and cut them into chunks. Put them in the curd mixture and boil.

    Here are my other recipes

    Quick Rajasthani Kadhi   Kadhi with wada southern style

    Majjige Huli
    majjige huli/ paladya

    Let’s get cooking Majjige Huli 

    Ingredients:

    • 1/2 kg ash gourd
    • 1/2 kg sour yoghurt
    • 1 bowl fresh coconut
    • 1tablespoon bengal gram
    • 1/2 teaspoon raw rice
    • 4 green chilly
    • 1/2 bunch coriander
    • salt to taste
    • water
    • 1 tablespoon oil
    • 1/4 teaspoon mustard seeds
    • a pinch of asafoetida
    • 1/4 teaspoon methi seeds
    • 1/4 teaspoon turmeric powder
    • a few curry leaves

    Method:

    1. Soak bengal gram and rice in water for two hours.
    2. Remove the skin of the ash gourd. Cut into pieces, the soft pith and seeds are discarded.
    3. Grind coconut, coriander, green chilly, cumin and the soaked bengal gram to a fine paste.
    4. Take oil in a pan, make the seasoning. Add the mustard seeds, as they crackle, put asafoetida and turmeric powder and  methi seeds. Then goes the ash gourd pieces and the curry leaves. Put some water and allow to cook.
    5. Whisk the curds. Mix the paste into it.
    6. Once the ash gourd is tender, put the curd mixture into it. Add salt and the required quantity of water.
    7. Let boil for sometime.
    8. Majjige huli is ready to serve.

    Take a tip:

    • Use slightly sour curds.
    • Ginger may be added while grinding.
    • Adjust the consistency by adding adequate amount of water.
    • Do not add salt while cooking the vegetable, it absorbs very quickly.

     

    majjige
    Evergreendishesdev

    Majjige huli

    5 from 4 votes
    Majjige huli is a comfort food cooked in yoghurt along with other spices and vegetables. It is usually served as an accompaniment with steamed rice.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Servings: 4
    Course: Main Course
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 1/2 kilogram ash gourd
    • 1/2 kilogram yoghurt
    For grinding
    • 1 tablespoon bengal gram
    • 1/2 teaspoon raw rice
    • 4 green chilly
    • 1 teaspoon cumin
    • water
    For seasoning
    • 1 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon turmeric powder
    • asafoetida
    • curry leaves
    • 1/4 teaspoon methi seeds
    Other ingredients
    • salt to taste
    • water

    Method
     

    1. Soak the rice and bengal gram in water for two hours.
    2. Remove the skin of ash gourd, cut it into pieces,  pith and seeds are to be discarded.
    3. Take oil in a pan, add the mustard seeds, as it crackles, put asafoetida and turmeric powder, put the ash gourd pieces, curry leaves and some water. Let cook till tender.
    4. Grind all the ingredients to paste mentioned under “to grind”.
    5. Whisk the curd and mix the paste to it.
    6. Now add the paste, salt and required quantity of water to it.
    7. Let boil for sometime.
    8. Majjige huli is ready to serve.

    Notes

    • Other vegetables as cucumber, potato or bhendi may be used. Method of cooking differs for each one.
    • Ginger may be used while grinding, I do not use.
    • Curds should be slightly sour. Do not use very sour or curds kept for a longtime. It imparts a bad taste to the food.
    • Add water accordingly.

    If you ever make Majjige Huli / Paladya in your kitchen, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free!

     

     

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    book of handyhints

     

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    Majjige Huli / Paladya
    Majjige Huli Paladya

     

  • Mango sheera | Mango Kesari in two ways

    Mango sheera | Mango Kesari in two ways

    Mango Kesari or Mango Sheera is a delicious dessert made using semolina and mango puree. It is a good way to use some mangoes for cooking.

    It’s the season of mangoes, time to indulge and try recipes with it. Sheera or rawa kesari is often made in all homes. Do give a try with mango, it’s tasty. Mango Sheera is soft and smooth pudding like sweet delicacy made with mango pulp and semolina. Here I am sharing two kind of recipes, one is using sugar andd the other with jaggery. Earlier, I used to make with sugar. Presently we are using a little bit more of jaggery, so I have made with jaggery now.

     

    mango sheera with sugar
    mango sheera

     

    The importance of kesari in Indian cuisine:

    Rava Kesari is one of the sweets commonly prepared in Indian tradition. Any good occassion, starts with a Satyanarauyan pooja and it is the the kesari which is prepared with banana in it. You have sudden guests at home and the only thing thats pops up in our mind is a good rava kesari. Upma and Kesari is the combination found in most restaurants.

     

    My other mango recipes are here, do check them out.

     mango and coconut burfi, sweet mango rice, mango pannacotta, virgin mango mojito, mango parfait

    Instant mango pickle recipe was a big hit last time.

    Let’s get to the recipe of Mango Sheera

    Mango Sheera 1

    Ingredients:

    • 1 cup semolina (bombay rawa)
    • 1 cup mango pulp (2 medium mangoes)
    • 3/4 cup sugar
    • 1 1/2 cup water
    • 2 tbsp ghee
    • a few strands saffron
    • 4 cardamom powdered

    Method:

    1. Extract the pulp of mango and whisk it.
    2. Take a spoon of ghee and roast the semolina along with dry fruits. It should be light brown in colour and give a good aroma. Remove the roasted semolina and put it aside.
    3. Put water along with sugar and saffron strands and put it to boil. Once the water boils, put the mango pulp and give a stir.
    4. Now, add the roasted semolina slowly. Keep stirring in between, lest lumps are formed.
    5. Let cook for sometime. The consistency should be thick.
    6. Finally, add cardamom powder to it.

    mango sheera
    mango sheera

    Mango Sheera 2 :

    Ingredients:

    • 1 cup semolina
    • 2 teaspoon +2tablespoon ghee
    • almonds and raisins
    • 1 cup jaggery
    • 1 cup mango pulp
    • 2.5 cup water
    • a few strands of saffron
    • a pinch of cardamom powder

    Method:

    1. Extract the mango pulp and keep it aside.
    2. Take ghee in a pan, add semolina to it along with almond pieces. Roast for sometime.Put the raisin after sometime.
    3. Once it is light brown in colour, put it aside.
    4. Take water in a pan and put jaggery to it..You may sieve it at this stage, once the jaggery melts  to remove impurities. Add the saffron strands into it.
    5. Once the water begins to boil, slowly put the roasted semolina and miix it. Put ghee to it.
    6. Finally, add cardamom powder to it.

    mango kesari with jaggery

    mango sheera
    Evergreendishesdev

    Mango sheera, mango kesari

    5 from 4 votes
    Mango sheera is a sweet delicacy made of semolina and mango pulp. It is tasty and makes a good choice for breakfast or lunch.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Servings: 4 people
    Course: Breakfast, Dessert
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    Mango Sheera 1 :
    • Ingredients:
    • 1 cup semolina bombay rawa
    • 1 cup mango pulp 2 medium mangoes
    • 3/4 cup sugar
    • 1 1/2 cup water
    • 2 tbsp ghee
    • a few strands saffron
    • 4 cardamom powdered
    Mango sheera 2
    • Ingredients:
    • 1 cup semolina
    • 2 teaspoon +2tablespoon ghee
    • almonds and raisins
    • 1 cup jaggery
    • 1 cup mango pulp
    • 2.5 cup water
    • a few strands of saffron
    • a pinch of cardamom powder

    Method
     

    Mango Sheera 1 Method 1 :
    1. Extract the pulp of mango and whisk it.
    2. Take a spoon of ghee and roast the semolina along with dry fruits. It should be light brown in colour and give a good aroma. Remove the roasted semolina and put it aside.
    3. Put water along with sugar and saffron strands and put it to boil. Once the water boils, put the mango pulp and give a stir.
    4. Now, add the roasted semolina slowly. Keep stirring in between, lest lumps are formed.
    5. Let cook for sometime. The consistency should be thick.
    6. Finally, add cardamom powder to it.
    mango sheera 2 Method 2
    1. Extract the mango pulp and keep it aside.
    2. Take ghee in a pan, add semolina to it along with almond pieces. Roast for sometime.Put the raisin after sometime.
    3. Once it is light brown in colour, put it aside.
    4. Take water in a pan and put jaggery to it..You may sieve it at this stage, once the jaggery melts  to remove impurities. Add the saffron strands into it.
    5. Once the water begins to boil, slowly put the roasted semolina and miix it. Put ghee to it.
    6. Finally, add cardamom powder to it.

    Notes

    • You can use other dry fruits.
    • Oil should not be used, it imparts a different flavour and smell.
    • Mangoes should be ripe and non fibrous. 
    • It is good to use fresh mango pulp.

    mango sheera
    mango sheera

     

     

     

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  • Fab milkshake summer special

    Fab milkshake summer special

    It’s been sometime I have put any milkshake recipe here.  My recent creation is this Fab milkshake, a name which I have given to it. It has figs, banana and almonds in it, F is  for fig,  A for almond and B for banana, hence, the name. (more…)

  • How to make lemon iced tea

    How to make lemon iced tea

    Lemon Iced Tea is a refreshing drink to beat the heat. Make it easily at home in 10 minutes and enjoy.

    Summer and cool, refreshing drinks, go hand in hand. Well, there’s no end to being thirsty these days. Days are getting hotter. Tea is a beverage which we can enjoy as both hot and cold.

    The lemon tea is not only refreshing but also provides Vitamin C to the body. Thus, it is ideal to have it during summer. One can easily reduce the amount of sugar that goes into it.

    lemon iced tea
    lemon iced tea

    lemon iced tea
    lemon iced tea

    making of lemon iced tea
    making of lemon iced tea

    A few other summer drinks to relish are Cucumber lassi, refreshing watermelon juice, imli ka amlana

    Let’s get making Lemon Iced Tea

    Ingredients:

    • 2 cups water
    • 2 teaspoon tea powder
    • 2-3 tsp sugar
    • juice of one lemon
    • 2-3 mint leaves
    • ice cubes

    Method :

    • Boil two cups of water.
    • Add two teaspoon of tea powder and turn of the stove.
    • Keep closed with a lid for five minutes.
    • Strain it.
    • Add sugar and lime juice.
    • Garnish with mint leaves and ice cubes.

    Take a tip:

    • Do not boil the tea leaves.
    • Adjust sugar as per your need.
    • Honey may be added instead of sugar.

    lemon iced tea
    Evergreendishesdev

    How to make lemon iced tea

    Lemon iced tea is a refreshing and healthy drink for summer
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings: 2
    Course: Drinks
    Cuisine: international
    Ingredients Method Notes

    Ingredients
      

    • 2 cups water
    • 2-3 teaspoon sugar
    • 2 teaspoon tea powder
    • 1 big lemon (juice)
    • 2 mint leaves
    • ice cubes

    Method
     

    1. Boil water.
    2. Add tea powder and switch off the stove.
    3. Keep it closed for five minutes.
    4. Strain, add sugar and lime juice to it.
    5. Garnish with mint leaves and ice cubes.

    Notes

    • Do not boil the tea leaves. It will taste bitter.
    • Adjust sugar to your taste.
    • Use only one ice cube, otherwise the tea may be diluted.

    Pin it for later:

    Lemon Iced Tea
    Lemon Iced Tea

    If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

    Let’s be connected, the follow buttons are on the side bar. Subscribe to get all updates and an e-book for free!

     

  • Coconut Cucumber Cooler

    Mocktails are non alcoholic drinks usually served during parties and get togethers. After the Virgin Mango Mojito, today I bring to you Coconut Cucumber Cooler.This lovely drink is all set to swing the mood, with the hint of lime juice in coconut water along with cucumber slices  immersed in it with a splash of mint. (more…)
  • Watermelon and cucumber salad

    Watermelon and cucumber salad

    Watermelon and cucumber salad is a tasty and refreshing salad. It is ideal to serve as  a  mid-day snack. Watermelon and cucumber make a match made in heaven, the salad is one of the good ways to enjoy the fruit.

    Summer, I really dread this season.  One does not feel like doing anything. Change in diet is needed during this season. Salads, juices, light meals, yoghurt and loads of  seasonal fruits are ideal companion. This watermelon and cucumber salad is a tasty and cool  snack to binge on. An ideal salad to beat the heat, as both are rich in  water content.

    Watermelon is a 92 % water content fruit, thus ideal to keep oneself hydrated  for summer. It consists of vitamin A, C, B6, lycopene, aminoacids, potassium and antioxidants. Lycopene, a carotenoid antioxidant is much more in watermelon than in a tomato.

    It is good for cardiovascular and bone health, prevents cancer, diuretic and a kidney support. It also helps in healing scars and wounds. It is also good for the eyes and skin.

    Moreover, did you know that even the rind and seeds of watermelon are edible? The rind has more lycopene than the red flesh. Here are  a few recipes to enjoy with the rind. Use it as a smoothie, it is filling and a good way to enjoy the benefits of rind. You can even use it to make a dosa.

    Cucumbers have always played a key role in salads. They belong to the same family as watermelons and rich in water content. The benefits of cucumbers are so many, that one needs to eat them regularly on a daily basis. Rich in fibre, helps in weight loss, fights stress and inflammation and also helps prevent cancer. Thankfully, this vegetable is available all year round.

    Now, let me tell  you about  the watermelon and cucumber salad that I have been singing about. It was crunchy , tasty and loved binging it. A perfect summer treat !This post is for the Culinary Hoppers blog hop with the theme “Salads ”

    Watermelon and cucumber salad
    watermelon and cucumber salad

    Watermelon and cucumber salad
    Recipe Type: Salad
    Cuisine: International
    Author: Jayashree
    Prep time:
    Total time:
    Serves: 2
    A tasty, crispy salad ideal for the summer.
    Ingredients
    • Watermelon pieces 1 bowl
    • Cucumber (large variety) 1
    • For seasoning :
    • Olive oil 2tsp
    • salt to taste
    • pepper powder 1/2 tsp
    • lemon juice 1tbsp
    Instructions
    1. Wash the cucumber and cut into chunks.
    2. Take a bowl and mix the cucumber and watermelon pieces.
    3. In another bowl, mix the ingredients under ” For seasoning “
    4. Toss the veggies into it , cover with a lid and refrigerate for sometime.
    5. Tasty salad is ready to binge.

    watermelon and cucumber salad
    watermelon and cucumber salad

    watermelon and cucumber salad

    Watermelon and Cucumber Salad

    A tasty, crispy salad ideal for the summer.
    Print Recipe Pin Recipe
    Course: salads
    Cuisine: international
    Ingredients Method

    Ingredients
      

    • 1 bowl Watermelon pieces
    • 1 Cucumber large variety
    • For seasoning :
    • 2 tsp Olive oil
    • salt to taste
    • 1/2 tsp pepper powder
    • 1 tbsp lemon juice

    Method
     

    1. Wash the cucumber and cut into chunks.
    2. Take a bowl and mix the cucumber and watermelon pieces.
    3. In another bowl, mix the ingredients under ” For seasoning “
    4. Toss the veggies into it , cover with a lid and refrigerate for sometime.
    5. Tasty salad is ready to binge.

    Do check my Kiwi Lemonade, a wonderful drink for summer ! The mixed fruit popsicle is loved by both kids and adults. Cucumber lassi is ideal for those who love to drink something spicy and the tangy raw mango salad  makes a good snack to have in the evenings.

    And here are the other salad recipes of Culinary Hoppers

    Lebanese Tabboleh Salad by Vani

    Grilled Vegetable Pasta Salad by Piyali

    Roasted Sweet potato salad and Greek yoghurt dressing by Anu

    3 way peanut salad and Carrot Cucumber Slaw by Poornima

    Quinoa Salad in endive boat and Spring Fruit Salad by  Padma

    Thai salad with peanut butter dressing by Shubha

    Corn Salad by Shobana

    Roasted Cauliflower, Chickpea and Couscous Salad by Swati

     

    About the event:

    Sending this to Foodies_Redoing Oldpost 71, a fortnightly event. With time, we need to check our old posts. They need a revamp with  either text, picture or sometimes both. I am able to redo many of my posts. This is an old post which has been updated with better pictures and text.

    If you ever make this Watermelon and Cucumber Salad   recipe or any of my other dishes,  do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected.  Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon.  Happy Cooking !

    Watermelon and cucumber salad is refreshing snack during summer. It helps to keep the body rejuvenated.
    watermelon and cucumber salad

  • Mango and coconut delight for fathers day

    June 21 is Father’s Day. A day we need to dedicate to the most important man who help us in bringing up.Mother’s have always played an important role in our lives. We love their cooking and the way they handle the situations, they are the one to whom we share all our joys and sorrows, they seem to be our best friends. But unknowingly we take the man who supports us all for granted. The unconditional love to his children, constantly bringing in new stuff at home and one who never bothers to spend on himself, a special place he holds in the heart of the members of the family. Today, on this ” Fathers Day Special ” of GKT I attribute this post to my dad. (more…)