Evergreendishes

Tag: vegan

  • Kurkuri bhindi | 2 ways crispy okra fry

    Kurkuri bhindi | 2 ways crispy okra fry

    Kurkuri Bhindi Fry or crispy bhindi fry  is a tasty accompaniment with any meal. Serve it with any meal as an accompaniment, it is loved and relished by all.

    It is assured that I need okra at least once in a week, usually sabzi but sometimes I do fry.  Here is another kind of fry that is tasty and crispy.

    Kurkuri Bhindi Crispy Bhindi Fry

    Ingredients:

    • 1/2 kilogram bhindi
    • salt to taste
    • 1/2 teaspoon turmeric powder
    • pinch of asafoetida
    • 1/2 teaspoon pepper powder
    • 1/2 teaspoon chat masala
    • 2 teaspoon chilly powder
    • 1  teaspoon cumin powder
    • 1 teaspoon coriander powder
    • 2 tablespoon fresh coriander chopped
    • 2 tablespoon gram flour
    • oil for frying

    Method:

    1. Wash the bhindi and pat dry.
    2. Cut it vertically into four strips. If the bhindi are large in size, cut them into two.
    3. Add salt, asafoetida, turmeric powder, chilly powder, amachur powder, coriander powder, cumin powder, chopped coriander and mix it.
    4. Sprinkle  gram flour and mix it. Keep the mixture to marinate for twenty minutes.
    5. Heat oil in a pan. Put a few pieces of the marinated mixture into oil.
    6. Deep fry on medium heat for sometime.
    7. Turn them with a ladle. Once they are crisp and brown, remove them on a tissue paper.
    8. Repeat for the rest of the mixture.
    9. Serve with rice as an accompaniment.
    kurkuri bhindi
    kurkuri bhindi
    bhindi pieces
    bhindi pieces
    making of kurkuri bhindi in steps
    making of kurkuri bhindi in steps
    kurkuri bhindi
    Evergreendishesdev

    Kurkure Bhindi

    Kurkure bhindi is a okra deep fried by coating it with a mixture of spices. It makes a good accompaniment with any meal.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings: 4 people
    Course: Side Dish
    Cuisine: Indian, north indian, Vegan,, Vegetarian
    Ingredients Method Notes

    Ingredients
      

    • 1/2 kilogram bhindi/okra/ladiesfinger
    • salt to taste
    • 1/2 teaspoon turmeric powder
    • 1/4 teaspoon asafoetida
    • 1/2 teaspoon chat masala
    • 1/2 teaspoon pepper powder
    • 2 teaspoon chilly powder
    • 1 teaspoon coriander powder
    • 1 teaspoon cumin powder
    • 2 tablespoon gramflour
    • 2 teaspoon coriander leaves
    • oil for frying

    Method
     

    1. Wash the bhindi and pat dry. Cut them vertically into thin strips. If the bhindi are big in size, divide them into two.
    2. Add salt, turmeric powder, asafoetida, chilly powder, coriander powder, cumin powder, pepper powder, chat masala and coriander leaves to it. Mix it well.
    3. Sprinkle gram flour to it and mix. Allow the mixture to marinate for 15-20 minutes
    4. Heat oil in a frying pan. Add a few pieces of the marinated pieces.
    5. Deep fry on medium heat. Turn it to the other side with a ladle. It should be crisp and light brown in colour.
    6. Remove it on a tissue paper. Repeat for the rest of the mixture.
    7. Serve with rice as an accompaniment.

    Notes

    • Bhindi should be dry.
    • Use tender bhindi for better taste. 

     

     

    Other bhindi recipes on my blog

    Bhindi fry Stuffed Bhindi Okra Stirfry

    To make in the air fryer :

    Ingredients :

    • 1/4 kilogram bhindi
    • salt to taste
    • 1/4 teaspoon turmeric powder
    • pinch of asafoetida
    • 1/4 teaspoon pepper powder
    • 1/4 teaspoon chat masala
    • 1.5  teaspoon chilly powder
    • 3/4  teaspoon cumin powder
    • 1 teaspoon coriander powder
    • 1 teaspoon gram flour
    • 2 tablespoon of olive oil

    Method :

    1. Wash the bhindi and pat dry.
    2. Cut the okra into half and slit them in between.
    3. Take oil in a bowl, add all the spice powders into it and mix it.
    4. Put the cut okra slices into it, toss it well and keep it aside for sometime.
    5. Pre-heat the air fryer.
    6. Put the parchment butter and place the okra slices on it. Cook at 300 degree Fahrenheit for five minutes initially. Toss in between. Again put it for another five minutes.
    7. Now, check and cook for two more minutes, Crispy okra is ready to use.

    crispy okra fry 2 ways

    About the event :

    This is an old post which I have edited now. Earlier, I had written only the stove top method, now I have included the air fryer recipe in it. Sending it to Foodies_Redoing Old Post 105, a fortnightly event. Through this group, I have redone many of posts with better pictures now.

    Pin it for later :

     

    crispy bhindi 2 ways
    kurkuri bhindi

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  • Mixed Vegetable Salad | healthy eating

    Mixed Vegetable Salad | healthy eating

    Mixed Vegetable salad is a tasty and refreshing salad. It is ideal as a snack or as an accompaniment with any meal.

    Today, salads form an important part of our diet more so than ever. We are more mindful of what we eat, though cannot cut down at all times. The alarming rise of death rates, obesity and risk to life style diseases are some of the factors that have made us to change for good.

    Salads are highly nutritious and less in calories. They are filling and tasty. Here is one such salad that I love to binge on.

    mixed vegetable salad
    mixed vegetable salad

    Mixed Vegetable salad

    Ingredients:

    • 4 cucumber
    • 1 onion
    • 1 tomato
    • 1 capsicum
    • 1 cup sweet corn kernels

    For the seasoning:

    • 2 teaspoon olive oil
    • 1/2 teaspoon pepper powder
    • 1 teaspoon lemon juice
    • salt to taste

    Method:

    • Wash all the vegetables (except the onions).
    • Cut the cucumber into small pieces.
    • Dice the tomato and capsicum into small cubes.
    • Cut the onion finely.
    • Put the corn kernels in hot water for sometime, drain the water and put in a colander after sometime.
    • Mix all the veggies in a bowl.
    • Mix the pepper powder and salt in lemon juice. Add olive oil to it. Mix and pour it over the salad.
    • Chill and serve.

    Take a tip:

    • You can add carrots, I have not added here.
    • Add walnuts and raisins if you are giving it to children.

    A few of my other salad recipes Watermelon and cucumber salad Kidney bean salad Two way crunchy salad  Exotic Spinach Salad

     

    mixed vegetable salad
    mixed vegetable salad
    mixed vegetable salad
    Evergreendishesdev

    Mixed Vegetable Salad

    Mixed vegetable salad is a refreshing and healthy salad. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Servings: 4 people
    Course: Salad
    Cuisine: international
    Ingredients Method Notes

    Ingredients
      

    • 4 cucumber
    • 1 onion
    • 1 red tomato
    • 1 capsicum
    • 1 bowl sweet corn kernels
    For seasoning
    • 2 teaspoon olive oil
    • 1/2 teaspoon pepper powder
    • 1 teaspoon lemon juice
    • salt to taste

    Method
     

    1. Wash the veggies (except onion) and pat dry.
    2. Cut onions finely.
    3. Cut cucumber into small pieces.
    4. Dice the tomato and capsicum.
    5. Put the sweet corn kernels in hot water for sometime. Drain and put in a colander.
    6. Mix all the veggies together.
    7. Mix the lemon juice, pepper powder, salt and olive oil.
    8. Put the seasoning over the salad. Chill and serve.

    Notes

    If you are using fresh corn, you need to boil them. I have used frozen corn kernels.

     

    Salad recipes from co-bloggers :

    Grilled Corn Nectarine salad  Chickpea with fruit and nutsalad  Grilled paneer salad with honey viniagerette  Fruit and Veggie Pasta Salad Cold Noodle salad

    If you have liked this post, do share it further. Appreciate all your comments, it really motivates me to write more. Follow evergreendishes on all other social media.

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  • Masala Mathri/ making of tasty mathri

    Masala Mathri/ making of tasty mathri

    Mathri is a popular Rajasthani snack, that is usually had with a cup or tea or with pickle. It is crispy, flaky, mild spicy and tasty. It’s been one of the favourite at home. Masala mathri is a slightly modified version to the regular one.

    Mathri is usually made with all purpose flour. But it can be made healthier by mixing equal quantity of wheat flour along with it, for now I am enjoying this version.

    Other dry snacks on the blog Kodbole, Chakli

    masala mathri
    masala mathri

    Ingredients:

    • 1 cup wheat flour
    • 1 cup all purpose flour (maida)
    • 1/4 teaspoon soda
    • salt
    • 1/2 teaspoon carom seeds (ajwain)
    • 1/2 teaspoon cumin
    • 1/2 teaspoon pepper powder
    • 1/4 teaspoon chat masala
    • 1/2 teaspoon garam masala
    • 2 teaspoon ghee
    • water for kneading
    • oil for frying

    Method:

    1. Sieve wheat flour, all purpose flour and soda together.
    2. Add cumin, carom seeds, peeper powder, chat masala, garam masala and salt. Mix it.
    3. Put ghee and rub it well in the flour.
    4. Add water and knead to a dough of hard consistency.
    5. Cover it with a thin muslin cloth and keep it aside for ten minutes.
    6. Take a small ball of the dough and roll it into 3 to 4 inches in  diameter. It should be slightly thick.
    7. Roll a few more mathris.
    8. Heat oil in a pan.
    9. Take the rolled mathri and prick them with a fork.
    10. Put a couple of them in oil and fry on medium heat until golden in colour.
    11. Remove them on a tissue paper.
    12. Store them in an airtight container.

     

    flour
    flour
    basic spices
    basic spices
    other spices
    other spices
    ghee
    ghee
    rub it well
    rub it well
    dough
    dough
    cover it
    cover it
    small balls
    small balls
    small discs
    small discs
    pricked
    pricked
    deep fry
    deep fry
    masala mathri
    masala mathri

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  • Kadale kalu usli/ black chana sundal

    Kadale kalu usli/ black chana sundal

    Kadale Kalu Usli / Black Chana Sundal is often made during Ganesh Chaturthi and  Naga Chauti. It is usually served during haldi kum kum to married ladies.

    Black chana is predominantly used during religious ceremonies. It is usually made as a spicy usal or sundal and served during poojas and ceremonies. Ganesh puja, Naga chauti and during Mangal Gowri puja it is prepared. Today is Naga Chauti and thought I will post the recipe of kadale kalu usli  / black chana sundal. It is tasty and can be prepared more often as a snack or accompaniment.

    Kala chana is dark brown and smaller in size than yellow chick peas. It needs to be soaked overnight for eight hours.

    The Hindu month of Shravan brings in a lot of festivities. Time to worship the Lord and celebrate with family and friends. Much as we try to move from our  civilisation, our thoughts will not permit to, we want to continue with the rituals and poojas but we cannot do as much as our parents and grand parents have done. Let’s worship and do in the best possible way. Happy celebrations ahead.

    kadale kalu usli
    Kadale kalu usli

     

    Kadale Kalu Usli/ Black Chana Sundal

    Ingredients:

    • 250 grams black chana
    • 1 tablespoon oil
    • 4 green chilly
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • a few curry leaves
    • 1 bowl fresh coconut
    • coriander leaves for garnishing
    • 1/2 lemon

    Method:

    1. Wash the black chana and soak it overnight.
    2. Next day, drain the water, rinse it and put fresh water to it. Cook it in pressure cooker for three whistles.
    3. Take a pan and make the seasoning. To make the seasoning, put oil. Add mustard seeds, as it crackles, put the green chilly, asafoetida, turmeric powder and curry leaves.
    4. Remove the whistle. Drain the water and put the cooked chick peas.
    5. Add salt and mix well.
    6. Put the grated coconut and heat for sometime.
    7. Garnish with fresh coriander leaves.
    8. Adding of lemon juice is optional.

    Take a tip:

    1. Adjust quantity of brown chana as per your need. The quantity given here  is big and serves eight people.
    Kadale kalu usli
    Kadale kalu usli
    Evergreendishesdev

    Kadale kalu usli/ Black chana sundal

    Kadale kalu usli is a spicy dish that can be served as a snack or accompaniment. It is prepared during Naga Chauti and Ganesh puja. 
    Print Recipe
    Prep Time 8 hours
    Cook Time 30 minutes
    Total Time 8 hours 30 minutes
    Servings: 8 people
    Course: Side Dish
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 250 grams black chana
    • 1 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 4 green chilly cut into pieces
    • few curry leaves
    • salt to taste
    • 1 cup fresh grated coconut
    • 1/2 lemon
    • coriander leaves for garnishing

    Method
     

    1. Wash the black chana and soak it for eight hours.
    2. Drain the water, rinse and put fresh water to it.
    3. Cook it in a pressure cooker for three whistles.
    4. Take a pan and add oil. Put the mustard seeds, as it crackles, put asafoetida, turmeric, green chilly and curry leaves.
    5. Remove the whistle, drain the water and put the cooked black chana to it.
    6. Add salt and mix it.
    7. Put grated coconut and heat for sometime.
    8. Garnish with fresh coriander.
    9. Lemon juice is optional.

    Notes

    • Soaking of black chana for seven to eight hours is essential.
    • Adjust the quantity of black chana as per your need. Soaked chana can be kept in the refrigerator.

    Eating healthy is a choice that we make up for the well being of our loved ones. Make it a practice and you will soon follow.

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  • Roasted paneer slabs/bread roll in steps

    Roasted paneer slabs/bread roll in steps

    Roasted paneer slabs/ bread roll in steps. Easy to make snack for evenings. Paneer stuffed bread rolls are roasted on a skillet.

    Bread rolls are one of the favourite snacks that has been relished by all. The bread is stuffed with a filling that is prepared, rolled , sealed and deep fried. But here, it is shallow fried, thus a guilt free snack. (more…)

  • Sesame Rice/ how to make sesame rice

    Sesame Rice/ how to make sesame rice

     Sesame rice is a flavourful dish which can be prepared during weekends or for a quick lunch. It is ideal during festivities since it has no onion or garlic in it.

    The ingredients needed  to prepare sesame rice are few and mostly found in all kitchen shelves. Roasting and grinding of ingredients are the only other tasks involved here.

    A few other varieties of traditional rice dishes  kempu chitranna, bisebelebath

    sesame rice
    sesame rice

    Let’s get cooking Sesame Rice

    Ingredients:

    • 1 cup rice
    • 2 tablespoon sesame seeds
    • 3-4 dry red chillies
    • 1 teaspoon urad dal (black gram dal)
    • 2 tablespoon oil
    • 5 cashew nuts
    • 1 teaspoon ghee
    • salt to taste
    • 1/2 teaspoon mustard seeds
    • a pinch of asafoetida
    • a few curry leaves

    Method:

    1. Wash the rice and cook it in a pressure cooker. The grains should be separate, hence add water accordingly while cooking.
    2. Dry roast the sesame seeds in a pan until light brown in colour. Put it aside.
    3. Roast the red chilly and urad dal with a little oil in it.
    4. Grind both the ingredients separately.
    5. Make seasoning with the remaining oil.
    6. Add mustard seeds. As it crackles, put curry leaves and asafoetida. Put the rice, salt and the ground powders to it. Mix well.
    7. Take ghee in another pan. Roast the cashew pieces. Mix it into the rice and serve.

    roasted sesame seeds
    roasted sesame seeds
    roasted red chilly and urad dal
    roasted red chilly and urad dal
    both powdered seperately
    both powdered seperately
    seasoning
    seasoning
    Mix rice, powdered spices and salt.
    Mix rice, powdered spices and salt
    Sesame rice
    Sesame rice

     

    Evergreendishesdev

    Sesame Rice

    Sesame rice is a 
    Print Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings: 4 people
    Course: Main Course
    Cuisine: Indian, South Indian
    Ingredients Method

    Ingredients
      

    • 1 cup rice
    • 2 tablespoon sesame seeds
    • 3-4 dry red chilly
    • 1 teaspoon urad dal
    • 2 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • asafoetida a pinch
    • a few curry leaves
    • 5 cashewnuts
    • 1 teaspoon ghee
    • salt to taste

    Method
     

    1. Wash and cook the rice in pressure cooker. The grains of the rice should be separate, add water accordingly. 
    2. Once the pressure is released, put the rice in a wide plate.
    3. Roast sesame seeds until light brown in colour. Put it aside.
    4. Put a little oil and roast the urad dal and dry red chillies.
    5. Make separate powder of these.
    6. Take the remaining oil and put mustard seeds, as it crackles throw in the curry leaves and asafoetida. Turn of the flame. Put the rice, powdered spices and salt. Mix them together.
    7. Take ghee in a small pan and roast the cashew nuts. Garnish the rice with it. Sesame rice is ready to serve.

    30 Tasty Dal Recipes e-book is now available on Amazon

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  • Curry leaf powder/karibevina chutney pudi

    Curry leaf powder/karibevina chutney pudi

    Cooking is easier when you have condiments on the shelf. They act as a substitute or serve as an additional accompaniment. We regularly need these dry chutney powders. I usually have four varieties and one of them is the Curry leaf powder/ karibevina chutney pudi.

    Curry leaf is extensively used in south indian cooking. It is mainly used to give a good aroma to the dish. But, do you know that curry leaf is packed with numerous benefits. It has carbohydrates, calcium, iron, and vitamins as Vitamin A, B, C and E.

    It helps in controlling anaemia. It prevents diabetes and lowers cholestrol. It aids in digestion.It improves hair growth.

    Curry leaf powder can be used  with hot steamed rice and  a dollop of ghee. It is one of the essential condiments in South Indian homes. It tastes good along with sambar or curd rice.

    Other related recipes :  Garlic chutney powder  Roasted gram dry chutney

    Ingredients:                      measurement used :1 cup=150 ml

    • 1 cup urad dal, split black lentils, black gram dal
    • 1 cup dry scrapped coconut
    • 4 cup curry leaves
    • handful of dry red chilly
    • 1 leaf of tamarind
    • 1/4 teaspoon jaggery (a small piece)
    • salt to taste
    • 1 teaspoon oil
    • 1/4 teaspoon asafoetida

    Procedure:

    1. Wash the curry leaves and roll them in a dry cloth to dry.
    2. Remove the stalk and separate the leaves.
    3. The dry coconut can either be cut into thin slices or grated. I prefer to cut them in thin slices, it is easier to do.
    4. Take a pan and dry roast the urad dal. Put it aside.
    5. Dry roast the curry leaves, it should be crisp.
    6. Dry roast the coconut scrapings.
    7. Roast the red chilly with a little oil.
    8. Put the tamarind in the hot pan and keep it for sometime.
    9. Take a jar, grind coconut and chilly together. Then add the urad dal and curry leaves, give a swirl. Put salt, jaggery and tamarind to it and grind for another minute.
    10. Heat oil in a pan. Add asafoetida to it. Keep it aside. Put the ground mixture and mix well.
    11. Curry leaf powder is ready to serve.
    roasted urad dal
    roasted urad dal
    roasted curry leaves
    roasted curry leaves
    dry red chilly
    dry red chilly
    curry leaf powder
    curry leaf powder
    curry leaf powder
    curry leaf powder
    curry leaf powder
    curry leaf powder

     

    curry leaf powder
    Evergreendishesdev

    Curry leaf powder/Karibevina pudi

    A dry powder made from  curry leaves and dessicated coconut is a tasty accompaniment with any meal. It has a long shelf life, thus handy to use anytime.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings: 30 people
    Course: Side Dish
    Cuisine: Indian, southindian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup urad dal
    • 1 cup shredded coconut dessicated or sliced
    • 4 cup curry leaves
    • 1 handful dry red chilly
    • 1 teaspoon oil
    • 1 piece tamarind
    • 1/4 teaspoon jaggery
    • 1 teaspoon oil
    • 1/4 teaspoon asafoetida
    • salt to taste

    Method
     

    1. Seperate the stalk and wash the curry leaves, put them in a dry towel and keep it to dry.
    2. Remove the leaves and put them aside. Dry roast in a pan until crisp.
    3. Dry roast the urad dal until light brown in colour.
    4. Dry roast the thin sliced coconut pieces. 
    5. Put a little oil and roast the red chilly until crisp. Put the tamarind in the hot kadai and keep it aside.
    6. When cool, grind red chilly and coconut at first. Then add, urad dal and curry leaves to it. Give a swirl, then put salt, tamarind and jaggery into it. Coarsely grind it.
    7. Make seasoning with asafoetida. Put the ground powder to it. Mix well.
    8. Curry leaf powder is ready to serve.

    Notes

    • Let the powder cool before storing.
    • Use fresh, mildly grown leaves. They have good aroma.

    A few other dry chutney powder recipes by my fellow bloggers  Coconut Garlic Powder Peanut chutney powder  Urad dal powder  

    Do check my e-books on Amazon

    South Indian Breakfast, 30 Tasty Dal Recipes, Breadbasket

    From July 1 to July 5 my e-book “30 Tasty Dal Recipes” will be free. Do take it and please leave a review for the same. 

     

  • Cornflakes Bhel | Healthy Chaats Recipe

    Cornflakes Bhel | Healthy Chaats Recipe

    Cornflakes Bhel is a tasty, healthy and easy to make snack at home. Cornflakes bhel is ready in a few minutes if you have the ingredients. 

    Chaats are always welcome at home. They are cherished and enjoyed by both children.  Here is a twist to the usual Bhel Puri made with puffed rice.  Cornflakes Bhel is ideal as a quick evening snack.

    You can use any plain (unsweetened) cornflakes. I tried used organic ragi flakes and it was awesome. There was hardly any change in taste. A few ingredients on hand and you have just got to mix them in a bowl and enjoy!

    It is ideal to store dates chutney in the refrigerator. It is handy to use in these snacks.

    My other chaat recipes are Bhel Puri  Ragda Patties Corn chat

    Happy to inform you all that my e-book “30 Tasty Dal Recipes” is   available on all Amazon websites. Do grab a copy of it. If you get the book, please leave a review later. It encourages me to write more.

    cornflakes bhel
    cornflakes bhel

    Cornflakes Bhel

    Ingredients:

    • 1 cup plain corn flakes (unsweetened)
    • 1 big onion, cut into fine pieces
    • 1 tomato, finely cut
    • 1 tablespoon dates chutney
    • 2 teaspoon green chutney
    • 1/2 cup sev
    • salt to taste
    • 1/2 teaspoon chilly powder
    • 1/2 teaspoon chat masala
    • 1/2 teaspoon pepper powder

      Method:

      Dry roast the corn flakes on low flame for two minutes. keep it aside.Take a bowl, put the onions, dates chutney and green chutney. Put the spice powders, sev and salt. Give a stir. Now, put the corn flakes. Mix and immediately serve with topping of tomato.

       

      Take a tip:

     

    • Chutney recipes were posted earlier. You can prepare them ahead and use them when needed.
    • Use any kind of plain cornflakes.
    • Adjust spiciness as per your taste.
    • You can add a few roasted peanuts.
    • Cucumber pieces may be added.
    • You can make it san onion and garrlic.

     

     

     

    cornflakes bhel
    Evergreendishesdev

    Cornflakes Bhel

    Cornflakes bhel is a healthy twist to the usual bhel puri. It is tasty and can be made in a jiffy.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings: 4 people
    Course: Snack
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup unsweetened corn flakes
    • 1 big onion finely cut
    • 1 red tomato chopped finely
    • 1 tablespoon dates chutney
    • 2 teaspoon green chutney
    • 1 teaspoon chilly powder
    • 1 teaspoon pepper powder
    • 1 teaspoon chat masala

    Method
     

    1. Dry roast the cornflakes for two minutes on low flame. Keep it aside.
    2. Take a bowl and put the onions. Add dates chutney and green chutney.Mix well
    3. Put salt and spice powders. Give a mix. 
    4. Lastly add cornflakes, mix and serve it immediately. Garnish with tomato pieces.

    Notes

    • Use unsweetened corn flakes.
    • Any kind of cornflakes can be used.
    • Do not add cornflakes at first. It will loose its crispness.
    • Chutney recipes can be referred here.
      • Chutney recipes were posted earlier. You can prepare them ahead and use them when needed. 
      • Use any kind of plain cornflakes.
      • Adjust spiciness as per your taste.
      • You can add a few roasted peanuts.
      • Cucumber pieces may be added.
      • You can make it san onion and garrlic.  
         
         

    Pin Cornflakes Bhel to Healthy Snacks board:

    Cornflakes Bhel is a tasty, healthy and easy to assemble snack. It is a healthy twist to the usual bhel puri.
    Cornflakes Bhel

     

    If you ever make this recipe, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates and an e-book for free!

     

  • Gobi Manchurian Dry Recipe | Indo-Chinese Cuisine

    Gobi Manchurian Dry Recipe | Indo-Chinese Cuisine

    Gobi manchurian is a popular Indo-Chinese appetizer. Cauliflower pieces are deep fried and sauted in a mixture of sauces to give a flavoursome dish.

    Chinese dishes have gained immense popularity in our country. They are an amalgamation of Chinese flavours to suit the Indian taste buds, now popularly termed as Indo- Chinese. Many dishes are prepared in this cuisine, but, one snack that always stands out is Gobi Manchurian. It is the hot  favourite of college students, street food, that is found at all joints.

    It is usually served as an appetiser or starter , but can be paired with fried rice or schezwan rice. Different kinds of manchurian are prepared such as baby corn manchurian and mixed vegetable manchurian. But, it is the one made of cauliflower that has gained immense popularity. “Gobi” is the Hindi name for cauliflower. Cauliflower has a pungent odour, but when made into fritters, and drizzled in sauces, it gives a distinctive taste that no other veggie can impart.

    My other Indo- Chinese dishes   Fried Rice, Hakka noodles, alu65, sweet corn vegetable soup

    gobi manchurian

    Ingredients:

    • 1/2 kg cauliflower, broken into florets
    • 1 onion cut into small pieces
    • 1 capsicum, finely cut
    • 1 tablespoon soya sauce
    • 2 teaspoon red chilli sauce
    • 1 teaspoon chilli powder
    • 1/2 teaspoon pepper powder
     For the paste:
    • 8 cloves garlic
    • 2 inch ginger
    • 1 green chilly
    For the batter: Measurement used:1cup=150 ml
    • 1 cup all purpose flour
    • 1/2 cup corn flour
    • 1/2 teaspoon chilly powder
    • 1/4 teaspoon pepper powder
    • salt to taste
    • water
    Other ingredients:
    • oil for frying
    • 2 teaspoon oil
    • spring onions for garnishing

    Method:

    1. Put the cauliflower pieces in hot water for five minutes, put them in a colander and allow to dry for sometime.
    2. Make a paste of the ingredients mentioned.
    3. Make a batter of the ingredients mentioned. The consistency should neither be too thick nor thin.
    4. Heat oil in a pan. Put the florets in the batter. When the oil is heated, slowly, take a floret and put it into the oil. Repeat for a few more. Deep fry by turning with a ladle. Initially, put the flame low, then increase it and again reduce it, once they are done. This way, you are going to get perfect fritters.
    5. Repeat it for all the florets.
    6. Take oil in a pan, add the paste, saute it for a few seconds. Now, add the onions and cook it for two minutes. Put the capsicum and cook for another minute.
    7. Now, add the soya sauce, red chilli sauce, apple cider vinegar and the red chilly paste. Put salt and some water. Allow to cook for sometime.
    8. Let it cool. Put the  fried fritters into it and mix well.

    Take a tip:

    Chilly is actually cut into small pieces and put in restaurants, but I have grinded it.

     

    Evergreendishesdev

    Gobi manchurian, recipe in steps

    5 from 7 votes
    Gobi manchurian is a popular Indo-Chinese dish. Fritters are made using cauliflower and tossed in  mixture of different sauces. It makes a perfect appetizer.
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 40 minutes
    Total Time 1 hour
    Servings: 4 people
    Course: Side Dish, Snack
    Cuisine: Chinese, Indo-Chinese
    Ingredients Method

    Ingredients
      

    • 1/2 kilogram cauliflower broken into florets
    • 1 onion
    • 1 capsicum
    • 1 tablespoon soya sauce
    • 2 teaspoon red chilly sauce
    • 1/2 teaspoon apple cider vinegar
    • salt to taste
    • 1 teaspoon red chilly powder
    • 1/2 teaspoon pepper powder
    For the paste
    • 8 cloves garlic
    • 2 inch ginger
    • 1 green chilly
    For the batter
    • 1 cup all purpose flour
    • 1/2 cup corn flour
    • 1/2 teaspoon pepper powder
    • 1 teaspoon chilly powder
    • salt to taste
    • water as needs
    Other ingredients
    • oil for frying
    • 2 teaspoon oil for seasoning

    Method
     

    1. Break the florets into small pieces. The size of the floret determines a slightly bigger size of manchurian.
    2. Put them in hot water for five minutes. Then, put it in a colander.Let dry.
    3. Make a batter with ingredients mentioned under “For the batter”. The consistency of the batter should neither be too thick or thin.
    4. Deep fry the fritters, by putting a few at a time. 
    5. Make paste of the ingredients mentioned under ‘For the paste”.
    6. Take oil in another pan. Add the paste and saute for sometime. Then, add the onions and shallow fry for two minutes.
    7. Now, add the capsicum and let cook for two minutes. Put salt in it.
    8. Add soya sauce, red chilly sauce, apple cider vinegar. Mix a little water in red chilly powder and put it.
    9. Let cook for some time. Allow to cool.
    10. Put the fried fritters in it. Add pepper powder and mix it.
    11. Gobi manchurian is ready to serve. You can garnish it with spring onions.

    Pin it for later: gobi manchurian

     

    If you have liked this post, do share it with your family and friends. It’s summer and the best time to make this one, do give a try and share your picture with me by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook

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    (Post updated on 25/2/2024 with better pictures !)

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