Evergreendishes

Tag: vegan recipes

  • Whole Masoor Curry | Vegan and Gluten-Free Brown Lentil Dal

    Whole Masoor Curry | Vegan and Gluten-Free Brown Lentil Dal

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    Whole Masoor Curry makes a tasty accompaniment with chapathi, roti or nan. It is easy to prepare. 

    When you are bored of the regular dishes, give a try to whole masoor curry. It is different and tasty. The taste of masoor is earthy and the spices makes it delectable.

    Nutrients in Whole Masoor:

    Whole Masoor is a good source of plant protein, fibre, complex carbohydrates, magnesium, iron and potassium. Masoor Dal has the highest source of protein among the lentils.

    Why should you make

    • Whole masoor can be soaked for for only two or three hours unlike others which need six to seven hours of soaking.
    • It makes a healthy side dish with chapathi.
    • The dish is easy to prepare, it is ready in half an hour.
    • It is vegan, gluten-free.
    • It is a good source of protein.
    • Something different than the usual cooking.
    • It is ideal to pair with chapathi and steamed rice.

    A few other side dishes from the blog:

     

    whole masoor curry
    whole masoor curry

    Masoor Dal: Here, we use the whole masoor. It should be soaked for atleast two hours.

    Tomato : Blanch the tomato by putting it in hot water.

    Ginger : It not only gives a good taste but aids in digestion too.

    Garlic : It is made into a paste along with tomato, ginger and coriander.

    Coriander: Always use fresh coriander.

    Garam Masala: The spice mix that lends a good flavour to the cooking.  Use the brand which you like.

    This is a one pot recipe. It can be easily made for lunch, brunch or dinner. I usually soak it at 8a.m in the morning and it is easier to cook after my morning routine.

    This is a vegan and gluten-free recipe. You can use it to pair with chapathi, roti or even steamed rice.

    Here  is the Whole Masoor Curry Recipe.

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    Whole Masoor Curry

    Whole Masoor Curry is a tasty, nutrient rich, vegan,gluten-free dish. It pairs well with chapathi or phulka.
    Print Recipe
    Ingredients Method Notes

    Ingredients
      

    • ½ cup whole masoor
    • 1 onion finely cut
    • 2 tomato
    • 3 clove garlic
    • ½ inch ginger
    • Handful of coriander
    • 2 tablespoon oil
    • ¼ teaspoon cumin
    • 2 cloves
    • 1 bay leaf
    • ¼ teaspoon turmeric powder
    • ½ teaspoon chilli powder
    • ½ teaspoon garam masala
    • ¼ teaspoon anardana
    • Salt to taste
    • 2 tablespoon oil

    Method
     

    1. Wash and soak the whole masoor for two hours.
    2. Blanch the tomato. Grind them with ginger, garlic and coriander.
    3. Take oil in a small pressure pan. Add cumin, cloves and bay leaf to it. Put the onion and saute it for sometime.
    4. Add the tomato paste to it and continue to saute it.
    5. Add turmeric powder, garam masala, chilli powder and anardana to it along with the salt.
    6. Put the soaked whole masoor to it and mix well.
    7. Put two cups of water and close the lid.
    8. Cook it for two whistle. Let the pressure release by itself. Mix and serve

    Notes

    Serve with chapathi or hot phulka.

    If you ever make Whole Masoor Curry in your kitchen, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes  on Facebook. Until next time, Happy Cooking.

    A thought to ponder : Eating healthy is a choice we need to make each day.

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    whole masoor curry
    Whole Masoor Curry

     

  • Spicy Murmura Snack | No Cook Recipe

    Spicy Murmura Snack | No Cook Recipe

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    murmura snack | spicy murmura snack | mandala snack  | no cook recipe | cooking without fire | 

    Spicy Murmura Snack is a tasty, easy to make, no cook, vegan snack. 

    Murmura snacks are loved at home. We can have it anytime depending on the form it is created. I will share other kind of murmura recipes  soon. This version of murmura snack is spicy and ideal for the rainy days, when you long to have a cup of chai with some namkeen. 

     

    Murmura snack is ready in 15 minutes. It is a no cook recipe ideal for those small hunger pangs in the evening. It can also be served as a snack with tea.

    Here, I have made a spice mix and used it. The spice mix can be used in raita or over bread sandwich along with veggies. 

    murmura snack
    murmura snack

    The  murmura story :

    Murmura is also called as puffed rice or popped rice. It is made using par-boiled  rice by tossing in salt or deep frying in oil . It is also made by heating rice kernels under high pressure. The method of manufacture does differ from region to region.  It is commonly used in Asian countries. Puffed rice  is mainly used as a street food where hawkers sell puffed rice cakes and other snacks. In India, it is usually used to make a chaat called bhel.  It is also used in making street style snacks as shown below.

    Ingredients : 

    • 1 cup murmura
    • 1 onion 
    • 1 tomato
    • 1 cucumber
    • ½ raw mango 
    • ¼ teaspoon chaat masala
    • ¼ teaspoon pepper powder
    • 1/ teaspoon chilli powder
    • Salt
    • Fresh coriander

    To be made into a powder

    • ¼ cup mint leaves
    • 4 green chilly
    • 1 clove garlic
    • 1 teaspoon coriander seed
    • 1 teaspoon cumin 
    • Pinch of black salt

     

    Method:

    1. Cut the vegetables into fine pieces. 
    2. Separate the mint leaves, wash and dry it on a cloth. 
    3. Grind the ingredients to be made into a powder.
    4. In a bowl take murmura, add  onion, cucumber and raw mango pieces to it. Put a spoon of the powder. Add chaat masala, pepper powder and salt. Mix them together.
    5. Finally, add tomatoes and garnish with fresh coriander.
    6. Spicy murmura is ready to serve. 

    Take a tip : 

    • You may add fried snacks as aloo bhujia or sev.
    • If you do not have raw mango, add juice of half lemon.
    • Once mixed, consume immediately. 
    spicy murmura snack
    Evergreendishesdev

    Spicy Murmura Snack

    5 from 6 votes
    Spicy Murmura Snack is a no cook, easy to make, tasty snack ready in fifteen minutes.
    Print Recipe Pin Recipe
    Ingredients Method Notes

    Ingredients
      

    • 1 cup murmura
    • 1 onion
    • 1 tomato
    • 1 cucumber
    • ½ raw mango
    • ¼ teaspoon chaat masala
    • ¼ teaspoon pepper powder
    • 1/ teaspoon chilli powder
    • Salt
    • Fresh coriander
    • To be made into a powder
    • ¼ cup mint leaves
    • 4 green chilly
    • 1 clove garlic
    • 1 teaspoon coriander seed
    • 1 teaspoon cumin
    • Pinch of black salt

    Method
     

    1. Cut the vegetables into fine pieces.
    2. Separate the mint leaves, wash and dry it on a cloth.
    3. Grind the ingredients to be made into a powder.
    4. In a bowl take murmura, add  onion, cucumber and raw mango pieces to it. Put a spoon of the powder. Add chaat masala, pepper powder and salt. Mix them together.
    5. Finally, add tomatoes and garnish with fresh coriander.
    6. Spicy murmura is ready to serve.

    Notes

    You may add fried snacks as aloo bhujia or sev.
    If you do not have raw mango, add juice of half lemon.
    Once mixed, consume immediately. 

    About the event : 

    Sending this to the Shhh Secretly Cooking Challenge. It is a monthly event.  The theme for the month of May was No Cook Recipes. It was suggested by Renu Agarwal Dongre of cookwithrenu.com. She has made a tasty tofu avocado and chive spread. 

    I was paired with Seema of Mildly Indian. Seema asked me to use raw mango and I have prepared  the spicy murmura snack with the same. In turn, I asked  Seema to make something with avocado and she made a no cook spinach avocado soup. 

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    spicy murmura snack
    spicy murmura snack

    If you  ever make  Spicy Murmura Snack , 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.

  • 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.

  • Sprouted Moong Methi Stir Fry

    Sprouted Moong Methi Stir Fry

    Sprouted Moong Methi Stir Fry is a tasty, healthy, easy to prepare side dish from Konkani cuisine. It is  a good  way to  include sprouted fenugreek, which is a slightly difficult to consume by itself. You can serve it as an accompaniment with chapathi or along with rice and rasam.

    Sprouting duration varies for both.  Moong sprouts in a day while fenugreek needs more time. Soak them separately for six to eight hours, put them in a colander, once the water is drained and semi-dry, tie them in a thin  muslin cloth and keep them in a warm place. Check them the next day and store them in a container in refigerator. Alternatively, you can keep in a closed container with a tight lid.

    I have shared in detail here regarding the making of sprouts. Do check the post. The other recipes with moong which we often relish is the salad, it is ideal as a snack too.

    The stir fry is called as Sukke in Konkani households and the recipe is adopted from  Healthy Cooking with Mitha. We know each other through a facebook group and remember reading and trying her recipe then. We liked it and it has been a regular feature.The bitterness of the fenugreek is neglible and adds a good taste to the moong stir fry. You can also check out the earlier shared menthe gojju  

     

     

      What goes in the sprouted moong methi stir fry ?

    • sprouted green gram : Planning is essential here. We need to soak and sprout them a day prior.
    • sprouted fenugreek seed: Make it two days prior, as sometimes it needs a little longer time.
    • oil: The preferred oil is coconut oil for this recipe but you can use any other oil.
    • mustard seed : for seasoning
    • tamarind paste: You can add a little bit of tamarind extract if you do not have the tamarind paste.
    • coconut: Do not skip it for this recipe.
    • salt: As per the taste
    • chilli powder: For the hot and spicy taste.
    • curry leaves : A few leaves are needed

    Pre-requisites :

    You need to have the sprouted moong and fenugreek ready. To make the sprouts, read the above paragraph, it is mentioned in detail. 1 cup of green gram yields three cups of sprouted moong while 1/4 cup of fenugreek yields a cup of sprouted fenugreek.

    Take adequate precaution while sprouting. Keeping them for a longer may turn them sticky. Weather conditions too play an important role.

    1. Why should you make sprouted moong methi stir fry ?
    1. It is easy to prepare if you have the sprouted grains.
    2. A good way to include fenugreek in your diet.
    3. It is vegan and gluten-free.
    4. It is a no onion garlic recipe.
    5. It makes a good accompaniment with any meal.
    Evergreendishesdev

    Sprouted Moong Methi Stir Fry

    5 from 10 votes
    Sprouted Moong Methi Stir Fry is a tasty, healthy, easy to make accompaniment.
    Print Recipe
    Course: dinner, lunch
    Cuisine: karnataka
    Ingredients Method Notes

    Ingredients
      

    • 3 cup sprouted green gram moong
    • 1 cup sprouted fenugreek seed menthe
    • 2 teaspoon coconut oil
    • 1/2 teaspoon mustard
    • a few curry leaves
    • 3 cups water
    • 1 tablespoon tamarind paste
    • 2 teaspoon chilli powder
    • salt to taste
    • 1/4 cup fresh grated coconut

    Method
     

    1. Take oil in a pan, add mustard seeds. As it splutters, put curry leaves and the sprouted green gram. Also add the sprouted fenugreek seed. Put some water to it and allow to cook for sometime.
    2. Once it is cooked, add salt to it.
    3. Now, put the tamarind paste and chilli powder to it.
    4. Finally, put grated coconut to it, heat for a minute and keep it aside.
    5. Serve with any meal as an accompaniment.

    Notes

    You need to have the sprouted moong and fenugreek ready. To make the sprouts, read the above paragraph, it is mentioned in detail. 1 cup of green gram yields three cups of sprouted moong while 1/4 cup of fenugreek yields a cup of sprouted fenugreek.
    Take adequate precaution while sprouting. Keeping tied for a longer time may turn them sticky. Weather conditions too play an important role.

    About the event:

    Sending this to Cooking with Sprouts theme for the month of January 2024 at Shhh Secretly Cooking Challenge. The theme was suggested by yours truly. I was paired with Kalyani Sri of sizzling tastebuds, a blog with varied kind of recipes.  Kalyani has prepared Sprouts Dosa with Jowar, a filling breakfast to kickstart a busy day with chana sprrouts and spinach, the secret ingredients given by me. Inturn, I have made moong methi sprouts stir fry with the secret ingredients, chilli powder and methi sprouts.

    shhh cooking secretlyIf you  make  Sprouted Moong Methi Stir Fry, 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.

    sprouted moong methi stir fry
    sprouted moong methi stir fry
  • Stuffed Dates Recipe | Healthy Dessert

    Stuffed Dates Recipe | Healthy Dessert

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    Stuffed Dates are the new trendy dessert you find at parties or get-together. They are easy to create, look good, healthy to serve  and make a good snack to binge anytime.

    Dates are a good source of nutrition.They are packed with Vitamin A, B1, B2, B3,B5, C, anti-oxidants  and many other nutrients as potassium, calcium, iron, manganese, sodium, zinc. If you are not eating them regularly, make them a part of your diet.

    It helps to fight anemia.. It boosts overall energy of the body. It helps in promoting cardio-vascular health. These are a few benefits of including dates in your diet. 

    Stuffed Dates originated in the Levant region  of Middle East. They are tasty, packed with nutrients, bite sized, can be varied and tasty. They are made in a couple of ways. They are slitted, seed is removed and stuffed with peanut butter, almond butter or cream cheese along with other ingredients.  Here, my version is a little different, it has banana. I have used the ripe banana and desiccated coconut for stuffed dates recipe. The other ingredients are nuts along with cocoa powder which lend a good taste. 

    stuffed dates

    Why should I make stuffed dates ?

    • If you are looking for something creative or different kind of dessert.
    • It is ideal as a party snack.
    • The fillings can be made in different varieties.
    • It is an healthy snack.

    What kind of dates should I use ? 

    You can use any variety of dates. I have used zahidi dates here.

     



     

    Print Recipe
    stuffed dates
    Evergreendishesdev

    Stuffed Dates

    5 from 9 votes
    Stuffed Dates are the new, trendy desserts. They are tasty and ideal to serve as a snack.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Freezing 30 minutes
    Total Time 45 minutes
    Course: Dessert, Snack
    Cuisine: middle east
    Ingredients Method

    Ingredients
      

    • 15 Dates
    • 1 ripe banana
    • 1/4 cup + 2 tablespoon desiccated coconut
    • 4 cashew
    • 10 raisins
    • 1/2 teaspoon cocoa powder

    Method
     

    1. Make an incision and remove the seed from the dates.
    2. In a small bowl, put the banana and mash it with a spoon.
    3. Set aside some desiccated coconut for Add desiccated coconut, cashew pieces, rains and cocoa powder. Mix it well.
    4. Take a small portion of the stuffing and stuff in the dates. Roll it in the grated coconut andd keep it aside.
    5. Repeat the filling and rolling for all the dates.
    6. Freeze them for two hours.
    7. Stuffed Dates is ready to serve.

    About the event :  

    Sending this to “Healthy Desserts” at Shhh Secretly Cooking Challenge. For the monthof October, Rafeeda AR of bigsweettooth suggested us to make a healthy dessert. This meant we could use only natural sweeteners as dates, honey etc. or sugar in a minimal quantity. Rafeeda has made this delightful dry fruit kheer ideal for the festive days. 

    I was paired with Radha Rajagopalan. After pondering for sometime, I decided to make stuffed dates. Radha has used seasonal fruits to make apple date sugar halwa. 

    shhh cooking secretly

    The other dates recipes shared earlier are :

    Dates Burfi
    Dates Burfi
    dates payasam
    Dates Payasam

    If you ever make Stuffed Dates recipe  in your kitchen, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook.  Until next time, Happy Cooking ! Wishing one and all a very happy Deepawali. May the festival of lights bring in joy, peace and prosperity. 

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    stuffed dates
    stuffed dates
  • 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. 

  • Fresh Fenugreek salad | Hasi menthe kosambri

    Fresh Fenugreek salad | Hasi menthe kosambri

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    Fresh Fenugreek salad is a simple, healthy and tasty salad. It pairs well with jowar roti. It is commonly called as Hasi Menthe Kosambri in Kannada.

    Hasi Menthe is the Kannada word which translates as raw fenugreek leaves and kosambri refers to a salad.

    In North Karnataka, a variety of dishes are served with jowar roti. Chutney, palya, kossambri and not mention the various podis. It is one such food the people of the region enjoy. Menthe kosambri is a simple, rustic yet tasty to the core. Now, one need not wonder if the recipe is of any use. If you do not make jowar roti, you can serve it with chaapthi. The best thing is it can be eaten as a snack too, add a few cherry tomatoes, top with nuts and a salad bowl packed with nutrients is ready.

    I was amazed when I read the numerous benefits of fenugreek leaves. It is rich in nutrients as Folic acid, Vitamin A, B, K and C. It also contains riboflavin and niacin. The fibre helps in flushing out the toxins from the body. It also helps in treating gastritis and indigestion. Fenugreek leaves are one of the richest source of  Vitamin K.  It is heart friendly. It is rich in antioxidants. They help in proper functioning of the kidney. It helps in controlling cholesterol which may result in stroke, high blood pressure and heart failure.

    Ways to serve the salad :

    • It tastes great with millet flat bread. It is quite common to pair it with jowar roti along with a sabzi and chutney.
    • It pairs well with khichdi along with pickle
    • It can also be used as a side dish with any meal.

     

    fresh fenugreek salad
    platter of green salad

    What goes in the salad ?

    • Fenugreek leaves : Use fresh leaves. Use only the leaves, discard the stem. Use whole leaves in salad. Wash them and put them in a colander for sometime. The long fenugreek leaves are ideal for salads.
    • Onion : Chop it finely.
    • Tomato : chop it finely.
    • Cucumber : wash well and cut into bits.
    • Peanuts : Roast and discard the skin. Grind coarsely.
    • Salt : to taste
    • Pepper powder: for that spicy kick
    • lemon juice : to balance all flavours

    How to assemble :

    Put all the ingredients in a bowl and toss them

    You may add cherry tomatoes, grated cheese and a splash of olive oil. Be creative with your choices.

     

    Other  kind of salad recipes :

    kidney bean and corn salad
    kidney bean and corn salad

    watermelon rind salad
    watermelon rind salad

     

    Print Recipe

    fresh fenugreek salad
    Evergreendishesdev

    Fresh Fenugreek Salad

    5 from 8 votes
    Fenugreek leaves salad is a simple, easy to make salad. It tastes good with jowar roti.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Total Time 15 minutes
    Servings: 4 people
    Course: lunch, mid-day snack
    Cuisine: Indian, karnataka
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 cup fenugreek leaves
    • 1 onion
    • 1 cucumber
    • 1 tomato
    • salt
    • pepper powder
    • lemon juice
    • 1 teaspoon roasted peanut coarsely powdered

    Equipment

    • 4 small bowl
    • 1 big bowl
    • 1 serving spoon
    • 1 colander

    Method
     

    1. Wash the greens and keep it aside. Refer tips below on using it.
    2. Cut onion, cucumber and tomato into small pieces.
    3. In a bowl add the ingredients and toss them.
    4. Serve it fresh.

    Notes

    Use fresh fenugreek leaves. Use only the leaves, discard the stems. Whole leaves do not taste bitter, hence whole leaves are used after washing and drying them on a colander.
    Add salt just before serving.
    Do not skip on lemon juice, it lends a good taste to it. 

    About the event :

    Sending this to, ” Greens on My Plate” at Shhh Cooking Secretly. The theme for the month of August was was suggested by Seema Doraiswamy Sriram. Seema has used Asian greens to make a tasty  Gailan Stirfry.

    My partner was Aruna Saras Chandra. As the salad fits the theme, I requested to give the ingreedients accordingly. She suggested pepper and lemon juice. Aruna made Gongura Pachadi with cumin and fenugreek seed, the secret ingredients I had given

    shhh cooking secretly

    About the event :

    An old post was updated with better content. Sending it to Foodies_Redoing Old Post No 142, a fortnightly event. I am joining after a break for sometime.

    Pin it for later :

    fresh fenugreek salad
    fresh fenugreek salad                                                                                                                                                                              If you ever make Fresh Fenugreek Salad 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!

     

     

  • Tri-colour stir fry for Independence Day

    Tri-colour stir fry for Independence Day

    Jump to Recipe

    Tricolour Stir Fry is a simple yet tasty accompaniment with chapati or pulka. It is a no onion garlic recipe.

    It’s that time of the year again when we rejoice and our hearts bow down to the warriors of the country. India celebrates the 76th year of Independence. It was after a long struggle India was declared an independent nation, free from the British rule.

    Be proud of your country. It’s the duty of every citizen to safeguard the hard-won freedom.

    I was wondering what I could post for the Independence Day, and soon I decided it would be a simple yet flavoursome dish which can be easily prepared in the busy mornings. It pairs well with chapati or Phulka. It is ideal to pack in the lunch box too.

    Since it is made as an Independence Day Special dish, I have used beans, capsicum and green peas for the green colour. Carrot represents the green colour, and potato represents the white colour. It is a no onion garlic stir fry.

    tri-colour stir fry
    tri-colour stir fry

    I often make mixed vegetable at home. It is one way  assorted  vegetables are served to all members. Here are some of the other recipes shared earlier : Bengali Mixed Vegetable, Rajasthani Vegetable Curry, Kerala Aviyal

    What goes in the tri-colour stir fry?

    The vegetables used for saffron colour is carror. Beans, capsicum and green peas to represent the green colour. Potato, peeled and cut into pieces is used for the white colour. Along with it cashewnut is also used.

    • Beans cut into long strips
    • Carrot : cut into lone inch long strips.
    • Capsicum : cut into long strips.
    • Potato : It is peeled and cut in the similar way.
    • Green peas: I have used the fresh ones
    •  Cashew : Take a handful of cashew and soak them for 15 minutes.
    • Coriander, green chillies, ginger and cumin are made into a paste.
    • Oil : Any neutral cooking oil
    • Asafoetida
    • Turmeric powder
    • Cumin : a pinch for the seasoning
    • Salt to taste
    • Lemon juice to balance the flavours

    The other Independent Day recipes shared earlier are : 

     

    Tri-colour pulav
    Tri-colour pulav

     

    tri-colour idli
    tri-colour idli

    Why should you make Tricolour Stir Fry?

    1. To celebrate national day.
    2. To use the leftover vegetables in the refrigerator.
    3. If your children are fussy eaters, it is a good way to feed varied vegetables.
    4. When you need something different, from the usual cooking.
    5. To add different vegetables in the daily diet.

     

    Print Recipe

    tri-colour stir fry
    Evergreendishesdev

    Tri-colour Stir Fry

    5 from 4 votes
    Tri-colour stir fry is a simple yet tasty stir fry. It pairs with chapathi or phulka.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings: 4 people
    Course: dinner ideas, lunch, Main Course
    Cuisine: Indian
    Ingredients Equipment Method

    Ingredients
      

    • 2 cups beans cut into thin of1 inch long
    • 1.25 cup carrot cut into thin strips of one inch long
    • 1 capsicum
    • 1 potato peeled and cut similarly
    • 1/4 cup green peas
    • 1/4 cup cashew soak for 15 minutes
    To be made into a paste :
    • 1/4 cup coriander
    • 5 green chilli
    • 1/2 inch ginger
    • 1/2 teaspoon cumin
    For seasoning :
    • 2 tablespoon oil
    • 1/4 teaspoon cumin
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    Other ingredients:
    • salt
    • 1/2 lemon

    Equipment

    • 4 4 bowls
    • 2 plates
    • 1 kadai
    • 1 long spoon

    Method
     

    1. Soak cashew for fifteen to twenty minutes. Make a paste of the mentioned ingredients above.
    2. Cut the vegetables and keep them aside. I have cut into one inch long, neither too thick nor thin. The potatoes are peeled here to give the desired white colour.
    3. Take oil in a pan, add cumin. As it sizzles, put beans followed by carrot, potato, capsicum and green peas. Lastly, put the soaked cashew into it. Cover a lid with some water over it, it hastens the cooking process.
    4. Allow them to cook for sometime
    5. Put salt. Add the prepared paste to it. Mix well and remove it after heating it for two minutes on a low flame.
    6. Finally, add lemon juice to it.

    Pin it for later :

    tri-colour stir fry
    tri-colour stir fry

    Wishing all a very happy Independence Day ! If you ever make Tri-Colour Stir Fry  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!

     

  • 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

    Pin it for later :

    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.

  • Oats Dosa | recipes with oats

    Oats Dosa | recipes with oats

    Jump to Recipe Print Recipe Oats Dosa is a tasty and healthy dosa. It is ideal to serve for breakfast. After the oats idli recipe, here is the oats dosa recipe. It is an easy to make breakfast as the batter needs little or no fermentation. Once, the ingredients are soaked for a couple of hours, the batter is prepared and then made into thin crepes. You can serve with coconut chutney or any curry you like. Being a South Indian, idli and dosa are often prepared at home. The other kind of dosa recipes shared earlier are : Ragi Dosa, Rawa Dosa, Masala Dosa. Some unique kind of dosa to look for are watermelon rind dosa,  quinoa dosa, masoor dal dosa. Oats is versatile to use. It can be used in the preparation of many kind of dishes.  Here, it makes a good replacement for rice which is normally used. The other kind of oats recipes are oats idli, oats khichdi, oats peanut ladoo

    Why should you make oats dosa ?

    • Oats dosa is easy to prepare. You can soak it overnight, grind it early in the morning and keep aside for an hour. It can be made instantly too.
    • The dosa has goodness of oats and lentils in it. It is good source of proteins and fiber. It is filling and easy to prepare as it needs no fermentation.
    • Oats dosa for weight loss. It has no rice in it. Moreover, you can prepare them with a meagre quantity of oil.
    • Oats dosa for people with diabetes.
    • Oats dosa for all the oats lovers out there. When you are bored of the porridge, make this one.
    oats dosa
    Oats dosa

    Oats Dosa Recipe

    Ingredients :

    To soak :

    • 1 cup oats
    • 1/4 cup urad dal
    • 1/4 cup masoor dal
    • 1/4 cup bengal gram
    • 1/4 cup moong dal
    • 1 teaspoon fenugreek
    • water

      To make dosa:

    • prepared batter
    • salt
    • oil

      Method :

    • Take the lentils, rinse them in water and soak. Add oats to it and keep it covered for five hours or overnight.
    • Grind them together to a batter.
    • Add salt to it and keep it aside for one hour.
    • Heat a skillet, take a ladleful of batter, pour it and spread in concentric circle.Put some oil over it. Allow it to cook for sometime.
    • Once it is golden in colour, flip it and cook on the other  side. Oats dosa is ready to serve. You can use any chutney with

    Take a tip :

    • You can add two dry red chilli and half teaspoon of cumin while grinding the batter.
    • The dosa can be made instantly but I prefer to keep it aside for an hour. It gives a good taste and in the meantime, I prepare chutney and other dishes.
    • Ghee may be used along with oil to drizzle over the dosa.

    Oats Dosa

    Oats Dosa is made using oats and lentils. It is an easy to make, tasty and filling breakfast. Serve it with any kind of chutney.
    Print Recipe
    Ingredients Equipment Method Notes

    Ingredients
      

    • To soak :
    • 1 cup oats
    • 1/4 cup urad dal
    • 1/4 cup masoor dal
    • 1/4 cup bengal gram
    • 1/4 cup moong dal
    • 1 teaspoon fenugreek
    • water
    • To make dosa:
    • prepared batter
    • salt
    • oil

    Equipment

    • 2 bowls
    • 1 skillet
    • 1 ladle
    • 1 spatula
    • 1 small bowl
    • 1 small spoon
    • 1 plate

    Method
     

    1. Take the lentils, rinse them in water and soak. Add oats to it and keep it covered for five hours or overnight.
    2. Grind them together to a batter.
    3. Add salt to it and keep it aside for one hour.
    4. Heat a skillet, take a ladleful of batter, pour it and spread in concentric circle.Put some oil over it. Allow it to cook for sometime.
    5. Once it is golden in colour, flip it and cook on the other  side. Oats dosa is ready to serve. You can use any chutney with

    Notes

    You can add two dry red chilli and half teaspoon of cumin while grinding the batter. 
    The dosa can be made instantly but I prefer to keep it aside for an hour. It gives a good taste and in the meantime, I prepare chutney and other dishes. 
    Ghee may be used along with oil to drizzle over the dosa. 
      A few other recipes with oats are : Strawberry, Apple and Oats Crumble by Maria, Baked Oatmeal Cups by Seema, Banana Peanut butter Smoothie by Mayuri

     Pin it for later :

    oats dosa
    oats dosa
    If you ever make Oats Dosa 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! Until next time, happy cooking !