Evergreendishes

Tag: vegan

  • Healthy bites with UTMT honey

    Healthy bites with UTMT honey

    Honey, the golden hued gelatenous liquid is sweet as sugar but good for health. It is packed with nutrients, flavonoids and anti-oxidants. It’s passed  through generations, as old as history can tell. It was used by the Munis and rishis to perform yajnas and as offerings to the Lord and used even today.

    Honey is a sugary food substance produced and stored by certain social hymenopteran insects.It is produced from the sugary secretions of plants or insects such as floral nectar or aphid honey-dew through enzymatic activity and evaporation. The variety of honey produced by  honey bee is popular world-wide and consumed by humans.

    Honey has many wonderful benefits. It prevents cancer and heart disease. It has antiseptic and antipyretic properties that helps to heal wounds and rashes. It reduces ulcer and gastrointestinal properties. It helps in reducing weight. It reduces cough and throat irritation.

    Honey has many medicinal uses. It helps to balance the five elements of the body. Ayurveda suggests the use of honey with many of its medicines.

    Today many kinds of honey are available. Raw honey is considered to be the best as it contains vitamins, minerals and  good enzymes.

    UTMT is organic pure brand of honey.  UTMT stands for “Under The Mango Tree”  It is a hybrid social enterprise that promotes beekeeping to increase the agricultural productivity and improve the lives of marginal labourers. It has impacted more than 15000 lives so far.

    UTMT honey is pure and organic. It is from single origin and  has no added sugar or flavours. It is direct supply from beekeepers. They have various flavours of honey. You can know more about them here

     

    UTMT Honey
    UTMT Honey
    UTMT Honey
    UTMT Honey

    I have received the sample of honey and it is really good. I substituted the sugar in my tea with honey. Honey can be used in many things. It can be used in salads. It can be used as a energy drink in the mornings. A glass of lime juice with honey helps to reduce weight. It can be used in sweets. It can be used as topping to enhance the taste.


    Here is an easy to make Healthy Bite  using honey.

    Ingredients:

    • 1 cup oats
    • 1 tablespoon pistachois
    • 1 tablespoon flax seeds
    • 1 table peanut butter
    • 1 tablespoon  UTMT honey

    Method:

    Blend oats, pistachois and flax seeds together. Put it in a bowl. Add peanut butter and honey to it. Mix all of them together. Make balls and keep them in the refrigerator for half an hour. Healthy bites are ready to eat.

    Take a tip: You can substitute flax seeds with cantaloupe seeds, which is easily available.

    healthy bites
    healthy bites
    healthy bites
    Evergreendishesdev

    Healthy Bites

    A healthy snack to begin the day.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings: 8 balls
    Course: Snack
    Cuisine: international
    Ingredients Method Notes

    Ingredients
      

    • 1 cup oats
    • 1 tablespoon pistachois
    • 1 tablespoon flax seed
    • 1 tablespoon peanut butter
    • 1 tablespoon honey

    Method
     

    1. Blend oats, pistachois and flax seeds together.
    2. Put it in a bowl. Add peanut butter and honey to it. Mix it well with hands.
    3. Make balls. Keep it in the refrigerator for half an hour

    Notes

    You can replace flax seeds with cantaloupe seeds which is easily available.

    Disclaimer: This is a sponsored post written in colloboration with  UTMT, but the views are all my own.

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  • 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

     

     

     

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

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  • Alasande wada | Black eyed beans fritters

    Alasande wada | Black eyed beans fritters

    Jump to Recipe Print Recipe

    Alasande  wada (black eyed beans) are one of the tastiest fritters.  It is also known as lobia and karamani. They are crispy on the outside and soft on the inside. It’s the season of fresh black-eyed beans.

    Stir fry and sambar are the usual ones that I make using black eyed beans. Alasande wade  was on the to do list since a long time. Finally, I made it during the weekend. It was tasty and made a good treat.

    You can make it with dried beans also. Soak them overnight.  For the fresh ones, I soaked for two hours.

    alasande wade
    alasande wade

    My other snack recipes are nawabi cutlets kothimbir vadi

    Alasande wada| black- eyed beans fritters

    Ingredients:       Measurement: 1 cup =250 ml

    • 1 cup alasande kalu/  black-eyed bean
    • 2 onions
    • 2-3 green chillies
    •  2 tbsp coriander
    • 1 inch ginger
    • 1 tsp cumin
    • salt to taste

    Method :

    • Soak the black-eyed beans for two hours. If you are using dry ones, soak it over night.
    • Cut onion into small pieces.
    • Put the beans sans water in a jar. Add green chilly, cumin, coriander and ginger to it. Grind to a coarse paste.
    • Add onion and  salt to it. Mix well.
    • Heat oil in a pan.
    • Take a small portion of the mixture and shape it to a fritter.
    • Slowly, put it in the oil. Add a couple more.
    • Deep fry on medium flames. Slowly turn it to the other side.
    • Remove it on a tissue or absorbent paper.
    • Serve hot with tea or as an accompaniment with meals.
    alasande wade | black eyed bean fritter
    alasande wade |black eyed bean fritter
    alasande kalu wade, black eyed bean fritter
    alasande kalu wade, black eyed bean fritter

    alasande wade
    Evergreendishesdev

    Alasande wade, black eyed bean fritters

    5 from 5 votes
    Alasande wade are popular in South India. Black eyed bean is also known as lobia and karamani. They are crispy on the outside and soft within. It makes a good snack with a cup of tea or as an accompaniment with lunch.
    Print Recipe Pin Recipe
    Prep Time 2 hours
    Cook Time 30 minutes
    Total Time 2 hours 30 minutes
    Servings: 15 fritters
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup alasande
    • 2 onion
    • 2-3 green chilly
    • 1 tsp cumin
    • 2 tbsp coriander
    • 1 inch ginger
    • salt to taste
    • oil for frying

    Method
     

    1. Soak the black eyed beans for two hours. If you are using dried ones, you need to soak over night.
    2. Cut onions into small pieces.
    3. Drain the water from the beans, grind it to a coarse paste along green chilly, ginger, coriander and cumin.
    4. Remove it to a bowl. Add salt and onions to it. Mix well.
    5. Heat oil in a pan. 
    6. Take a small portion of the batter and make it into a flattened disc. 
    7. Slowly, let it in the oil. Repeat for two or more fritters.
    8. Deep fry on medium flame. Turn them to the other side, once they are crisp and light brown in colour, remove them on a tissue or absorbent paper.
    9. Serve hot with tea or as an accompaniment with lunch.

    Notes

    1. Soaking of beans is necessary. Dried beans need to be soaked over night.
    2. Do not add water while grinding.
    3. Adjust green chillies as per taste.

    Pin it for later :

    alasande wada
    alasande wada

    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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  • Bisebelebath | Karnataka cuisine

    Bisebelebath | Karnataka cuisine

    Bisebelebath is a popular dish from Karnataka cuisine. It is a rice and lentil based dish cooked with vegetables and a different spice miix. It is usually prepared during festivities.
    It’s that time of the year, when the weather is wonderful and our heart calls out to enjoy. It’s the season of fun and frolic. Time to celebrate with colours, yes it’s Holi.  To mark this ocassion I present  to  all of you, a dish very close dish to my heart, Bisebelebath.  It is a one pot meal which can be relished on many occasions. A rice savoury with lentils and vegetables makes a good meal with some papad.
    bisebelebath

    Bisebelebath is a kannada phrase which translates to Hot Lentil Rice. Bisi is the kannada term for hot. Bele translates to lentil and bath is a rice dish. It is a one pot, hearty meal. You can serve it potato chips and fryums. Curd based salads also pair well with it.

    At home, bisebelebath is usually prepared during lunch. But, one can serve it for breakfast, brunch or dinner. The traditional method of cooking is generally followed by me. It is more tastier and makes a delicious meal. But, it does require more time. One can allow it to cook on slow flame while doing other chores.

    Over to the recipe of Bisebelebath 

    • Preparation time: 15 minutes
    • Cook time: 1 hour
    • Total time: 1hour 15 minutes
    • Serves: 4
    • Cuisine: South India
    • Type: Main Course

     

    Ingredients:                           Measurement: 1cup = 150 ml

    • 1 cup tuvar dal (arhar dal)
    • 1.5 cup rice
    • 20 french beans
    • 1 potato
    • 1 bowl green peas
    • lemon sized ball tamarind
    • 4 teaspoon spice mix
    • salt to taste
    • 12-15 cups water
    • ¼ teaspoon turmeric powder

    For the seasoning:

    • 2 tablespoon oil
    • 2 tablespoon ghee
    • ½ teaspoon mustard seeds
    • 1 teaspoon chana dal
    • 1 teaspoon urad dal
    • ¼  teaspoon turmeric powder
    • 1/3 teaspoon asafetida
    • 4 cashew broken into pieces (optional)
    • curry leaves

    For the spice mix:

    • ¼ cup urad dal
    • ¼ cup bengal gram
    • 1 cup coriander seeds
    • 1 tsp cumin
    • 1 tsp methi
    • 1 tsp pepper corns
    • ½ cup desiccated coconut
    • ½ inch cinnamon stick
    • 2 cloves
    • 8-10 red chilly
    • 2 teaspoon oil

     

    Method :

    1. Cut the potatoes into big chunks and put them in water. Remove the string of the beans and break them into medium sized pieces ( around an inch).
    2. Soak tamarind in water and keep it aside.
    3. Take a thick bottom pan, put water and keep it to boil. Wash tur dal and put into boiling water. Add a little turmeric powder to it.
    4. Let it cook on a low flame. In the mean time, make the spice mix. Roast each one separately with a little oil. Once it cools, grind them together to a powder. Keep it aside.
    5. Once the tur dal is half-cooked, put beans into it.
    6. A little later put the green peas.
    7. After five minutes, wash the rice and put into it. Give a stir. Adjust the level of water accordingly.
    8. Lastly, put the potato pieces.
    9. Allow them to cook well. The rice should not only be cooked but mushy also.
    10.  Extract the pulp from the soaked tamarind.
    11.  Put spice mix in the tamarind pulp and pour it over  the rice dal mixture.
    12.  Mix well and let cook.
    13.  Make seasoning in another pan. Take oil and ghee mixture, put mustard seeds, as it splutters add bengal gram, urad dal, cashew pieces and curry leaves. Finally, put asafetida and turmeric powder, pour it over the dish and give astir
    14. Serve bisebelebath with fryums and papads. Ghee may be  added over it.

     

    Take a tip;

    • Adjust spice mix according to your taste.
    • Groundnuts may be used instead of green peas.
    • Other vegetables as carrot and capsicum may be added. You can use varied vegetables but keep a check on the quantity used. 
    • Keeping a lid over the vessel fastens cooking.
    Evergreendishesdev

    Bisebelebath

    Bisebelebath is a popular dish from Karnataka. A rice variety which is cooked along with lentils and vegetables makes a good food anytime.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 1 hour
    Total Time 1 hour 15 minutes
    Servings: 4 people
    Course: Main Course
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup tuvar dal
    • 1.5 cup rice
    • 20 french beans
    • 1 potato
    • 1 cup green peas
    • 1 lemon sized ball tamarind
    • salt to taste
    • 12-15 cups water
    • 1/4 tsp turmeric powder
    • 4 tsp spice mix
    For the seasoning:
    • 2 tbsp oil
    • 2 tbsp ghee
    • 1/2 tsp mustard seeds
    • 1/3 tsp asafoetida
    • 1/4 tsp turmeric powder
    • 1 tsp bengal gram
    • 1 tsp urad dal
    • 4 cashewnuts broken into pieces
    • a few curry leaves
    For the spice mix:
    • 1/4 cup bengal gram
    • 1/4 cup urad dal
    • 1 cup coriander seeds
    • 1 tsp cumin
    • 1 tsp pepper
    • 1 tsp methi
    • 2 cloves
    • 1/2 inch cinnamon
    • 1/2 cup dessicated coconut
    • 8-10 red chilly
    • 2 tsp oil

    Method
     

    1. Cut the potatoes into big chunks and put it in water. String the beans and break them into long pieces (about an inch)
    2. Soak tamarind in water.
    3. Take a thick bottom pan, put water and keep it to boil. Wash tur dal and put it into it along with a pinch of turmeric powder.
    4. Once tur dal is half cooked, put beans into it. A little later put green peas into it.
    5. In the mean time, prepare the spice mix. Roast each ingredient seperately with a little water. Grind it to a powder and keep it aside.
    6. After five minutes, wash the rice and put into it. Adjust the level of water accordingly.
    7. Lastly, put potatoes.
    8. Allow it to cook for sometime. Keep stirring in between. It should not only be well cooked but mushy. Put salt to it.
    9. Extract the tamarind pulp.
    10. Add spice mix to the tamarind pulp. Put it over the rice dal mixture. Give a stir. Let the flavours imbibe for sometime.
    11. In another pan, make the seasoning. Take the oil and ghee mixture, add mustard seeds, as it crackles put bengal gram and urad dal. Then add cashew pieces, asafoetida, turmeric powder and curry leaves. Pour it over the bisebelebath. 
    12. Bisebelebath is ready to serve,

    Notes

    • Adjust the spice mix accordingly.
    • The remaining spice mix can be stored and used later.
    • Adjust the consistency by adding more water to it.
    • Keep stirring in between.
    • Other vegetables as groundnuts, capsicum may be used.
    • If you do not have vegetables, then make it only with a few ground nuts.
    • A little ghee over it tastes good.

    About the event :

    Recently, I had prepared Bisebelebath and clicked some pictures. I thought of putting better pictures here. Sending this to Foodies_Redoing Old Post 82, a fortnightly event. Here. I have only modified the picture of the dish, the recipe remains the same.

    Pin it for later :

    a bowl of bisebelebath served with papad and fryums
    bisebelebath

     

    Wishing one and all a happy Holi ! May the year be filled with colourful events for all.

    Subscribe to get a book of handy hints for free! If you have liked this post, do share it further. If you ever make this dish, take a picture and tag us on Facebook or Instagram by tagging @evergreendishes and @foodiejayashree respectively. I will be glad to see it and shall share it further. 

     

     

     

     

     

     

  • Kandhabhaji/ onion pakoda in steps

    Kandhabhaji/ onion pakoda in steps

    Kandhabhaji, onion pakoda, onion fritters, hattikaye, anything you call it, it makes a delicious snack with a cup of hot tea. It is addictive and loved mostly by many.  (more…)

  • Kempu Chitranna Recipe | South Canara Cuisine

    Kempu Chitranna Recipe | South Canara Cuisine

    Kempu Chitranna is a traditional rice dish from Karnataka. It is popular in the South Canara region and often part of the festive platter.

    Today, marks the beginning of 2017, another new year. Wishing all my readers a very happy and prosperous new year. May this year  be an awesome one for all of us. On this ocassion presenting a rice dish from South Kanara. This is another variety of rice dish which eases my cooking.  It is  full of flavours and easy to make. This is   “Kempu Chitranna” which means Red Rice.

    kempu chitranna
    Kempu chitranna
    Kempu chitranna

    And here are a few more dishes from South Kanara region:

     Why should you prepare it ?

    • It is ideal for festive days as it is a no onion garlic recipe.
    • It is ideal to prepare when you are bored of the usual pulav.
    • It is a good way to know about the traditional dishes.
    • It is ideal for brunch or light dinner.

     

    Kempu Chitranna

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Serves : 4 persons
    • Cuisine : South Kanara
    • Course: Main meal

     

    Ingredients :

    • 1 cup rice  [measurement: 1 cup = 250ml]
    • 1/2 grated coconut
    • 2 tsp mustard seeds
    • 5-6  dry red chillies
    • 3 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • a pinch of asafoetida
    • 1/4 teaspoon turmeric powder
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • a few curry leaves
    • 6- 8 cashew broken into pieces
    • salt to taste
    • 2 tablespoon ground nuts

    Method :

    • Cook the rice  in a pressure cooker and keep it aside.
    • Once the pressure is released, put the rice in a wide plate and allow to cool.
    • Grind coconut, mustard seeds and red chillies together to a smooth paste.
    • Take oil in a pan.
    • Make the seasoning. Add mustard seeds, as it crackles, put in asafoetida, turmeric powder, bengal gram and urad dal. Once it turns slight brown in colour, add ground nuts, let cook for a minute, then throw in the curry leaves and cashew pieces to it.
    • Now, add the ground paste and saute it for sometime.
    • You should get a good aroma.
    • Keep it aside.
    • Put the rice and salt.
    • Mix well. Kempu chitranna is ready to serve.

    Take a tip :

    • This rice dish is ideal to serve for lunch or dinner. Accompany it with a few papad and fryums.
    • Coconut oil can be used in the seasoning, it gives a good taste.

    About the event :

    This is an old post which I have updated with better pictures. I have also modified the text a bit. Sending this to Foodies-Redoing Old Post 84.

    It was first 10/1/2017 and edited on31/8/2022

    kempu chitranna
    Evergreendishesdev

    Kempu Chitranna

    A flavourful food which can be prepared during festivities and celebrations.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings: 4 people
    Course: Main Course
    Cuisine: Indian
    Calories: 200
    Ingredients Method Notes

    Ingredients
      

    • 1 cup rice
    • 1/2 fresh coconut
    • 2 teaspoon mustard
    • 6-8 dry red chilly
    • 3 tablespoon oil
    • 1/2 teaspoon mustard
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • 6-8 cashew broken into pieces
    • a few curry leaves
    • 1 tablespoon groundnuts
    • salt to taste
    • 2 tablespoon groundnuts

    Method
     

    1. Cook the rice in a pressure cooker and keep it to cool. The grains should be seperate.
      cooked rice
    2. Grind mustard seeds, red chilly and coconut to a paste.
      ground paste
    3. Take a pan and oil to it. Add mustard seeds. Let it splutter.
      mustard seeds to it
    4.  Then, put bengal gram, urad dal, asafoetida and turmeric powder to it.
    5. Once it turns golden, add groundnut to it. Allow it to cook for a minute. The rawness of the nuts should not be there.Then add cashew pieces and curry leaves.
      ground nuts, cashew pieces and curry leaves
    6. Now, add the paste to it
      paste goes into it
    7. Saute the paste for five minutes. You get a good aroma when it is done. Switch off the stove.
      saute the paste
    8. Put rice and thoroughly mix it. Kempu Chitranna or red rice is ready to serve.
      Kempu chitranna

    Notes

    • Add little water while making the paste.
    • You can see coconut pieces in the picture, the copra came out of the shell and thus I cut and used it.
    • The water used in cooking the rice differs from each kind of raw rice used. Thus, I do not mention it.
    • 1 cup =250 ml is the measurement cup used

    HAPPY NEW YEAR 2017  

    a ceramic plate served with kempu chitranna
    kempu chitranna                                                                                                                                                                                                                                                                                                                                                                                                                      If you ever make Kempu Chitranna  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!

     

     

     

     

     

    book of handyhints
    book of handyhints

     

  • Puffed rice balls aka Gujarati Mamra na ladoo

    Puffed rice balls ,  sweet and crunchy are tasty snacks to binge on. Popular doing festive times as offerings to the lord, it hails from  the state of Gujarat . (more…)

  • Choco banana icecream

    Summer being the dessert season, I find myself putting forth something or the other in the freezer. This banana ice cream is really an awesome one and today I have made with cocoa , Choco banana icecream. (more…)

  • Instant Raw Mango Pickle

    Instant Raw Mango Pickle

    Jump to Recipe

    instant raw mango pickle | easy recipes | vegan recipes | summer special recipes

    Instant Raw Mango Pickle is a simple yet tasty accompaniment. With raw mangoes available, I often make it.

    The best thing about summer is the availability of seasonal fruits as mangoes, watermelon and grapes. I love these fruits, especially mango. It’s also the time when I try my new recipes with these. Here is another version of mango pickle. This instant raw mango pickle is popular in South India. It is not only tasty but can be made quickly with a few ingredients. Use it with curds rice for that gratifying sense of satisfaction.

    Among all the pickles, mango pickle is most popular. Instant variety are a hit as they can be prepared easily  and stored in refrigerator for a couple of days.

    instant raw mango pickle
    instant raw mango pickle

    Instant raw mango pickle

    Recipe Type: Pickles
    Cuisine: south india
    Author: Jayashree
    Prep time:
    Total time:
    Serves: 4
    An easy to make pickle served at all functions in South India

    Ingredients

    • 2 Raw mango
    • 1 teaspoon chilly powder
    • 1/4 teaspoon turmeric powder
    • 1 teaspoon pickle mix
    • 1 teaspoon salt  (adjust accordingly)
    • 1 tablespoon oil
    • 1/4 teaspoon mustard seeds
    • 1/4 teaspoon asafoetida

    Instructions

    1. wash and cut the mango into small pieces.
    2. Add salt, turmeric powder, chilli powder and pickle mix.
    3. Make seasoning by heating oil. Add mustard seeds, as it crackles add asafoetida.
    4. Pour it over the pickle and mix.
    5. Instant raw mango pickle is ready to serve.

    Notes

    Adjust salt and chilly powder according to the taste. Consume within two or three days.

     

    raw mangoes
    raw mangoes

    Raw mango, wash and wipe it dry.

    mango pieces
    mango pieces

    Raw mango is cut into small pieces. It should be firm and sour to make pickles.

    pickle mix
    pickle mix

    The pickle mix powder can be made and kept in a small air tight bottle. Dry roast two table spoons of mustard seeds and one table spoon of methi seeds seperately. When cool, grind them to a powder and store .

    dry powders
    dry powders

    Turmeric powder, chilli powder, salt and pickle mix

     

    all spices sprinkled
    all spices sprinkled

    all the spice powders are sprinkled.

    mango pickle with seasoning
    mango pickle with seasoning

    Make the seasoning and put it over it.

    instant raw mango pickle
    instant raw mango pickle

    Instant Raw Mango Pickle is ready.

    Drooling !

    The other variety of pickle is here. Click the link below

    Instant Mango Pickle

    About the event :

    An old post just got updated with a better final picture. Sending this to the Fooodies_Redoing Old Post 103. Here, I have added a few better pictures, the recipe remains the same.

    Print Recipe
    Evergreendishesdev

    Instant Raw Mango Pickle

    Instant Raw Mango Pickle is a tasty accompaniment from South India.
    Print Recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Course: accompaniments
    Ingredients Method Notes

    Ingredients
      

    • 2 raw mango
    • 1 teaspoon chilli powder
    • 1 teaspoon salt
    • 1/4 teaspoon turmeric powder
    • 1 teaspoon pickle mix
    • 1 tablespoon oil
    • 1/4 teaspoon mustard seed
    • 1/4 teaspoon asafoetida

    Method
     

    1. Wash and cut the mango into small pieces.
    2. Add salt, turmeric powder, chilli powder and pickle mix.
    3. Make seasoning by heating oil. Add mustard seeds, as it crackles add asafoetida.
    4. Pour it over the pickle and mix.
    5. Instant raw mango pickle is ready to serve.

    Notes

    Adjust salt and chilly powder according to the taste. Consume within two or three days.

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    instant raw mango pickle
    instant raw mango pickle

     

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  • Kothimbir Vadi / Maharashtrian Cuisine

    Kothimbir Vadi  is one of the specialities of the Maharashtrian cuisine. It is fritters made of coriander leaves.  You can use them as snacks with tea or as an accompaniment with main course of food.

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