Evergreendishes

Tag: vegan

  • Stuffed Cucumber | Traditional recipes of Karnataka

    Stuffed Cucumber | Traditional recipes of Karnataka

    Stuffed cucumber is a traditional dish from Karnataka in South India.  It is served with jowar roti or chapati. 

    Today, various kinds of stuffed vegetables are prepared. South Indian cooking differs from its counterpart in many aspects. Here, brinjal, ridge gourd, cucumber and bittergourd are usually used in the preparation. Today, we take a look at the southern style of stuffed cooking. I am using cucumbers. 

    Ironically, cucumber is used mainly in a salad in many parts of the world. Thus, here it tastes different. It is tender and tastes good with the spice mixture. Give a try to this forgotten recipe of Karnataka.

    I would like to inform, cucumber used are the small variety. The have a smooth surface and the skin is not peeled. The cucumber has to be washed well and dried before cutting them for the below recipe. I do not recommend the use of tender ones here. You can use the large ones; they will be more ideal for filling the mixture. The large ones are usually used in making stir fry or masala bhat in our region. Sometimes, it is also used in majjige huli too.

    The making of stuffed cucumber involves three stages :

    1. Cutting the vegetable
    2. Preparing the filling
    3. Stuffing the paste into it
    4. Cooking

    The vegetable should be cut into medium sized of 1 inch. Then, you have to make an incision on each piece. The filling is made and then filled into these cut vegetable pieces. They are later cooked in a pan.

    stuffed cucumber
    stuffed cucumber

    Let us get to the recipe of Stuffed Cucumber:

    Ingredients:

    • 1/2 kg cucumber
    • 1 cup fresh grated coconut
    • 3 tablespoon coriander seeds
    • 1 tablespoon bengal gram
    • 1 tablespoon urad dal
    • 3 dry chilly
    • 2 green chilly
    • handful coriander leaves
    • 1 teaspoon cumin seeds
    • salt to taste
    • 3 tablespoon oil
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 1/4 teaspoon mustard seeds

    METHOD:

    • Wash the cucumber, pat dry  and cut them into two or three pieces.
    • Make an incision on four sides on each of them, you will be filling the paste in it later. Keep them aside.
    TO MAKE STUFFING:
    • Dry roast the bengal gram and urad dal and keep aside.
    • Roast the coriander seeds with a little oil. Do not burn them.
    • Roast the red chilly with a little oil.
    • Now ,grind the roasted  ingredients along with green chilly, coriander, and cumin to a fine paste.

    TO FILL THE STUFFING:

    Gently, take a piece of cucumber, and put some filling in it. Take care, as they tend to break easily. Repeat for all pieces.

    TO PREPARE:

    Take a pan and make the seasoning. Slowly, add the stuffed veggie into it. Close it with a plate of water. This eases the cooking process. Keep stirring in between. When tender, remove into a serving bowl. Stuffed cucumber is ready to be served.

    About the event:

    Sending the Stuffed Cucumber Recipe to Shhh Secretly Cooking Challenge. It is a group which I have been associated since a long time. A theme is decided, and the members are paired. The partners, accordingly agree to discuss and provide two secret ingredients. The dish is later shared in the group and the ingredients are guessed by other members.

    My partner Archana has given me bengal gram and oil as the secret ingredients. I have shared this post which has been redone thoroughly with the group. Archana has prepared Stuffed Capsicum for the challenge.

    The other stuffed recipes on the blog are :

    Stuffed Brinjal 

    stuffed cucumber
    Evergreendishesdev

    Stuffed Cucumber

    Stuffed cucumber is a traditional dish from Karnataka. It is tasty and is usually served with chapati or jowar roti. 
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings: 4 people
    Course: dry sabzi, lunch ideas, stuffed recipes, traditional recipes, vegan
    Cuisine: Indian, karnataka
    Ingredients Method

    Ingredients
      

    • 1/2 kilogram cucumber
    • 1 cup fresh grated coconut
    • 3 tablespoon coriander seeds
    • 1 tablespoon bengal gram
    • 1 tablespoon urad dal
    • 3 red chilly dry
    • 2 green chilly
    • 1/2 cup coriander
    • 1 teaspoon cumin
    • salt to taste
    • 3 tablespoon oil
    • 1/4 teaspoon mustard seeds
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder

    Method
     

    1. Wash the cucumber, pat dry  and cut them into two or three pieces.
    2. Make an incision on four sides on each of them, you will be filling the paste in it later. Keep them aside.
    To make the stuffing
    1. Dry roast the bengal gram and urad dal and keep aside.
    2. Roast the coriander seeds with a little oil, do not burn them. 
    3. Now, roast the red chilly with a little oil.
    4. Grind the roasted ingredients along with green chilly, coriander and cumin to a fine paste.
    To fill the stuffing:
    1. Slowly, take a piece in the hand . Take a little of the filling and stuff it using both the hands. Take care, as they tend to break easily. Repeat for all pieces.
    To prepare the veggie
    1. Take a pan and make the seasoning. Slowly, add the stuffed veggie into it. Close it with a plate of water. This eases cooking. Keep stirring in between. When tender, remove into a serving bowl. Stuffed cucumber is ready to be served.

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

    Pin it for later:

    stuffed cucumber
    stuffed cucumber
  • Moongdal Payasa or Kheer

    Moongdal Payasa or Kheer

    Moong dal is used for various purposes in our daily cooking. From salads and dals to desserts, it finds its place in some form or the other. Today, I present a traditional  Indian sweet dish. Payasa is a sweet preparation usually  of medium consistency, which are made of numerous kinds. (more…)

  • Beetroot Stir Fry Recipe

    Beetroot Stir Fry Recipe

    Beetroot stir fry is a simple, healthy and tasty side dish from South Indian cuisine. It pairs well with chapati or phulka.

    Beetroot is a wonderful vegetable .The vibrant  purple colour is very pleasing. I really love that colour. Dark coloured vegetables are all rich in nutrients and so is this one. It is rich in calcium, iron, Viamin A and C and packed with anti oxidants.

    It is good for the heart and lowers the blood pressure. It is said to prevent some types of cancer. It helps in the functioning of the brain and thus helps in preventing dementia. It is rich in fibre and thus helps in keeping the body clean.

    One can find many ways to include this vegetable.Many people drink juice of it. It can be used in vegetables, soups and varied snacks as cutlets and burgers. Today, I am presenting to you a simple vegetable which is healthy and can be quickly prepared.

    This  vegetable is liked by my children sans fresh coconut, but do feel free to include it for a better taste.

    Beetroot Stir Fry
    Beetroot Stir Fry

    Beetroot Stir Fry

    Ingredients:

    • 1 beetroot
    • 2 teaspoon oil
    • 1/2 teaspoon mustard seed
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 2 green chilly
    • salt
    • 1/4cup fresh grated coconut

     

    Method:

    • Cut the beetroot in half and pressure cook it along with rice or dal.
    • Peel the skin and cut into small cubes.
    • Make a seasoning  by adding the mustard seeds, urad dal, bengal gram , asafoetida  and turmeric powder. Add the green chilli and after a second , put the beetroot pieces and stir. Add salt and coconut and heat on a low flame for sometime.
    • Serve with chapati or phulka or as an accompaniment with rice.

    Take a tip:

    • The purple crimson colour tends to cover our hands while cooking. Use lime juice to get rid of it.
    • Keep the beetroot in a separator or on a steel lid over the separator.
    Beetroot Stir Fry
    Evergreendishesdev

    Beetroot Stir Fry

    Beetroot Stir Fry is a simple yet tasty side dish. It pairs well with chapati as well as rice.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course: lunch box, lunch ideas
    Cuisine: karnataka
    Ingredients Method Notes

    Ingredients
      

    • 1 beetroot
    • 1 tsp urad dal
    • 2 green chilly
    • 1/4 tsp asafoetida
    • 1/4 tsp turmeric powder
    • 1/2 tsp mustard seeds
    • 2 tsp oil
    • 1 cup fresh grated coconut optional

    Method
     

    1. Cut the beetroot in half and pressure cook it along with rice or dal.
    2. Peel the skin and cut into small cubes.
    3. Make a seasoning  by adding the mustard seeds, urad dal, bengal gram , asafoetida  and turmeric powder. Add the green chilli and after a second , put the beetroot pieces and stir. Add salt and coconut and heat on a low flame for sometime.
    4. Serve with chapati or phulka or as an accompaniment with rice.

    Notes

    The purple crimson colour tends to cover our hands while cooking. Use lime juice to get rid of it.
    Keep the beetroot in a seperator or on a steel lid over the seperator.

    About the event:

    Sending this to our fortnightly event, Foodies_Redoing Old Post 37, where we work on an old post by editing the picture, text or both. Here, I have created new pictures.

    Pin it for later:

    Beetroot Stirfry

    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.
    Check out my e-books on Amazon. Do not miss any post. Subscribe to get all updates and an e-book for free !

  • Instant tomato pickle

    Instant tomato pickle

    Tomato pickle is tasty, easy to make and gets ready in ten minutes. It is ideal to serve with hot steamed rice. If refrigerated, it stays good for a couple of days.

    I often make this and keep when tomatoes are available in plenty, it stays good for a couple of days when refrigerated.  It makes a good accompaniment with hot steamed rice. It may be served with chapati also.

    My cooking seems difficult without tomato, I regularly need it in dal or stir fry. Sometimes, I use in rice dishes too, not to mention of the soups and stews that we love. Let’s get to the recipe of this Instant Tomato Pickle.

    INGREDIENTS :

    • tomato 1/4 kg
    • oil 3tsp
    • mustard seeds 1tbsp +1tsp
    • tamarind pulp 2tbsp
    • asafoetida 1/2 tsp
    • turmeric powder 1/4tsp
    • methi seeds  1/2 tbsp
    • chilli powder 2tsp
    • curry leaves a few

    METHOD :

    • Wash and cut the tomatoes.
    • Dry roast one tablespoon of mustard seeds. Let them splutter. Keep aside and continue the same with methi seeds. Let cool, and grind to a powder.
    • Make seasoning and add tomatoes to it. Add salt, curry leaves and some water. Let cook.
    • Add tamarind pulp and chilli powder. Allow to boil for sometime. Adjust the consistency by adding water.
    • Add the ground powder and let boil for a minute.
    • Serve with rice or chapati.
    instant tomato pickle
    Evergreendishesdev

    Instant Tomato Pickle

    Tomato Pickle is tasty, easy to make and ready in ten minutes. It is popular in South India.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 10 minutes
    Servings: 1 bowl
    Course: daily cooking, meals, pickle
    Cuisine: South Indian
    Ingredients Method

    Ingredients
      

    • 1/4 kilogram tomato
    • 3 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 2 teaspoon red chilly powder
    • tamarind
    • salt
    • water
    For the mix
    • 2 teaspoon mustard
    • 1 teaspoon fenugreek

    Method
     

    1. Wash and cut the tomato.
    2. Take oil in a pan, add mustard seeds, as it splutters, put asafoetida and turmeric powder. Add the tomato pieces to it. Put salt and some water. Let cook.
    3. Dry roast the mustard seed and fenugreek seed. Once it cools, grind it to a powder.
    4. Once the tomato is moderately cooked, put the tamarind pulp and chilly powder. Add some water. Let cook for sometime.
    5. Now, add two teaspoon of the ground mixture. Let cook for a minute.
    6. Switch off the stove.
    7. Tomato pickle is ready to serve.

    Video Recipe

    Pin it for later :

    instant tomato pickle
    instant tomato pickle

    About the Event :

    Our old posts get lost in the large ocean of internet. Moreover, the earlier posts need a make over as our pictures are not all that good. Thus, a group is formed where every fortnight we redo one post either with text, picture or both. This post is part of Foodies Redoing Old Post 8. This post is part of that Foodies Redoing Old Post 8. I have added new pictures and text to it.

    If you have liked this post, do leave a comment below. If you ever make it, do take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook, I will share it further.

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

     

  • Spicy Pongal for Sankranti

    Spicy Pongal for Sankranti

    This year,January 15 is Makar Sankranti , a very important festival in South India. It marks new beginnings. The previous day too, is celebrated by giving fresh grains and other cereals to elderly married ladies.It symbolises sharing and good will to others.Houses are decorated with colourful rangolis. Lunch is a welcome meal of bajra roti along with stuffed brinjal and moong . Pongal, a rice dish is also prepared on this day.  (more…)

  • No Onion Garlic Dal Fry Recipe

    No Onion Garlic Dal Fry Recipe

    Jump to Recipe Print Recipe

    Dal Fry is a popular accompaniment in our daily menu. The recipe shared makes a good accompaniment with steamed rice as well as chapathi.. It is a no onion garlic dal fry recipe.

    A new year and its a new post. Thank you one and all for the support in 2014. I want to share many more recipes here, will soon do it.

     

    Dal fry is one of the essentials in Indian cooking. It makes a complete meal.  Tur dal, commonly called as split pigeon pea  is the main ingredient in dal. It is also known as arhar dal. It makes a good accompaniment with steamed rice as well as with chapathi. Today, I am sharing a simple dal recipe which is ideal for daily cooking. It is a no onion garlic recipe, ideal for the festive days too. It is vegan too. 

    Incase, you use ghee, it tastes good but it is not vegan.

    How is the dal cooked ? 

    Proper cooking of the lentil is utmost important. Uncooked lentil does not taste good and may cause indigestion. To cook the dal, take a cup  of split pigeon pea, rinse it in water and soak it in four cups of water for half an hour. Put it in the pressure cooker with a quarter teaspoon of turmeric powder.  Cook it for three whistles. Allow the pressure to release by itself.  Take the dal  and mash it well with a ladle or a wired mesh The cooked dal is now ready for further use. You may add a little oil also while cooking.

    Can we keep the cooked dal in the refrigerator?

    Yes, you can keep it in the refrigerator for  four days. Take the required quantity needed for cooking and put the remaining back.

    no onion garlic dal fry
    Dal Fry

    Today, I present to you dal fry cooked the restaurant style.This simple dish is an all time favourite of everyone. Serve it with plain white rice or chapati  and you really relish it. 

    The ingredients that you need are :

    • 1 cup tur dal or split pigeon cooked 
    •  1 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon cumin
    • 1 teaspoon grated ginger
    • 4 green chilli cut into pieces
    • 3 tomatoes finely cut 
    • salt to taste
    • coriander leaves finely cut
    • 1/2 lemon juice

    Method :

    1. Take oil in a pan. Add mustard seeds, as it crackles put cumin, asafoetida and turmeric powder. After a few seconds, put the ginger followed by the green chilli.
    2. Now, add the tomatoes and put salt to it. Sprinkle a little water.
    3. Once the tomatoes are tender, mix it thoroughly. Put the cooked dal to it and mix it well.
    4. Adjust the consistency of the dal, it is neither thick or thin.
    5. Allow it to cook for sometime.
    6. Garnish with chopped coriander. Switch off. Add lime juice to it.

    Take a tip:

    • To cook dal, check the post in the beginning.
    • Do not skip on ginger, it lends a good flavour.

     

    About the event :

    Sending this to Foodies _Redoing Old Post 94. It is a fortnightly event  started by Renu of Cook With Renu. Since then we have come a long way.

    Dal Fry was first published in 2015, edited on 11/2/23 . The post has been modified in all aspects, better pictures, text, video.

     

    Check the video here :

    no onion garlic dal fry

    Dal Fry Recipe

    Dal Fry is a simple, tasty and easy to make recipe. It is a no onion garlic and ideal for the festive days.
    Print Recipe Pin Recipe
    Course: lunch ideas
    Cuisine: Indian
    Ingredients Equipment Method

    Ingredients
      

    • 1 cup tur dal or split pigeon cooked
    • 1 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon cumin
    • 1 teaspoon grated ginger
    • 4 green chilli cut into pieces
    • 3 tomatoes finely cut
    • salt to taste
    • coriander leaves finely cut
    • 1/2 lemon juice

    Equipment

    • 1 pan
    • 1 ladle
    • 2 plates

    Method
     

    1. Take oil in a pan. Add mustard seeds, as it crackles put cumin, asafoetida and turmeric powder. After a few seconds, put the ginger followed by the green chilli.
    2. Now, add the tomatoes and put salt to it. Sprinkle a little water.
    3. Once the tomatoes are tender, mix it thoroughly. Put the cooked dal to it and mix it well.
    4. Adjust the consistency of the dal, it is neither thick or thin.
    5. Allow it to cook for sometime.
    6. Garnish with chopped coriander. Switch off. Add lime juice to it.
    tasty dal fry
    tasty dal fry

     

    f you  make Dal Fry  recipe, 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. Until next time, happy cooking !

  • Cutlets for the party

    It’s time for virtual party again. Thankyou Cherie Chalmers for bringing us together again . As Christmas is fast approaching, it is the Tree Trimming Party.

    Cutlets have been a popular snack since ages. As kids, we often went to one of the restaurants that prepared the delicious ones. Today ,cutlets are made of various kinds.

    Here is one kind which I often make and loved by all at home. This is made using different veggies, hence healthy and  ideal to serve for children and adults alike. The advantage of making these cutlets is they are shallow fried. Hence guilt free of the calories that you will be adding.

    INGREDIENTS :

    • beans  15
    • carrot 2
    • potatoes 3
    • peas 1 bowl
    • onions 2
    • green chilly 3
    • ginger 1 inch
    • coriander leaves 1/2 bunch
    • garam masala powder 1/2 tsp
    • chilli powder 1tsp
    • cumin powder 1/2tsp
    • salt
    • corn flour 2tbsp
    • bread crumbs
    • oil for frying
    cutlets
    mouth watering

    PROCEDURE :

    • Chop vegetables finely into small pieces.
    • Boil potatoes and keep aside.
    • Cut onions into fine bits.
    • Grind green chillies and ginger to a paste.
    • Take a spoon of oil in a pan and saute the onions. As they turn pink in colour, add the other veggies and let cook on a low flame.
    • When done, add the ginger- chilli paste and mix well. 
    • Add garam masala powder,cumin powder and chilli powder.
    • Mash the potatoes and mix along with the other ingredients.
    • Add  finely cut coriander leaves.
    • Mash all the veggies with a masher. 
    • Shape them into cutlets and keep aside on a plate.
    • Mix cornflour with water to a thin paste in a wide bowl.
    • Take one of them and dip it  iin the cornflour paste and then roll in the bread crumbs.
    • Heat a skillet and smear some oil on it. Shallow fry the cutlets on both the sides. You can make four or five at a time.
    • Serve with tomato ketchup.

    cutlets

     

    HAVE A GREAT TIME WITH OUR PARTY. WE ARE GLAD TO HAVE YOU HERE. DO VISIT OUR FRIENDS TOO !!

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  • Stuffed Bhendi

    Stuffed vegetables make great accompaniments. Although ,they involve  a lot more efforts ,it is worth it. Stuffed bhendi is tasty and can be prepared for lunch.

    Bhendi or ladies finger ,popular as okra to many is extensively used in our daily cooking. It is a wonderful vegetable filled with pyridoxine,minerals as vitamin A,B ,C and K also iron, manganese  and potash. It is suggested that one needs to include more of this veggie in their diet to prevent alzeihmers. It  is low in calorie and ideal for those with diabetics . Try to include in different. Here is the recipe of stuffed bhendi for you.

    Ingredients:

    A) To make you need

    • bhendi or ladies finger 1/2 kg
    • oil

    Choose tender and small garden fresh  bhendis for this vegetable.

    B)  To be ground to a paste:

    • onion 2
    • tomato 1
    • ginger 1/2 inch
    • green chilly 2
    • coriander 1/2 bunch
    • cumin 1/4 tsp
    • chilly powder 1 tsp
    • fresh coconut 1bowl
    • salt

    stuffed okra

    Method :

    • Wash the okra and pat dry.
    • Trim the edges
    • Make a slit in the centre with a sharp knife.
    • Grind all the ingredients to a fine paste.
    • Slowly fill into it . Take care, as you may break open it further.
    • Keep aside.
    • Repeat for all the bhendi
    • Heat oil in a kadai.
    • Slowly add the stuffed bhendi and let cook on a slow flame.
    • Saute once in a while,lest they do not mess up.
    • Add the remaining paste.
    • Cook for five more minutes.
    • Remove from fire, serve with chapati or roti.

    DSC01786

    bhendi trimmed

    DSC01784

    bhendi slit

    ground paste

     

    DSC01797

    stuffed with the paste

    stuffed bhendi

    stuffed bhendi

    Related post of capscicum can be found here :

    https://evergreendishes.com/2014/05/30/stuffed-capscicum-microwave-cooking/

    I found on my blogging friend VidyaLakshmi Chandrahasa’s  website www.akshaypatre.com the  kind of vegetable that we usually make and thought of sharing it here :

    http://www.akshaypatre.com/2013/08/bhende-sukke-bendekayi-palya-okra.html

    Subscribe to get an e-book of handyhints for free !

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    HAPPY COOKING

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  • Cabbage Pakoda | No Onion Garlic Recipe

    Cabbage Pakoda | No Onion Garlic Recipe

    cabbage pakoda | no onion garlic recipe|  cabbage pakoda recipe  | vegan | festive treat | south indian food

    Jump to RecipePrint Recipe

    Cabbage pakoda  are crispy and tasty. They are ideal with a hot cup of tea. It is vegan, no onion garlic  dish. It is ideal to serve with a festive platter.

    A typical South Indian platter consists of a payasam, chutney, pickle, two kind of stir fry, dal made with green leaf or sambar, rasam, sweet such as holige with a dollop of ghee,  or any other kind, lemon rice and fritters as bhajiya along with papad. The meal ends with curds rice.

    Cabbage pakodas are crispy and tasty. They are vegan and may be made as gluten-free by opting out asafoetida. You may also use a gluten-free asafoetida..

    To make good pakodas, use a cabbage that is green in colour. Shred the cabbage finely. You may add a little bit of cumin or ajwain. They not only lend a good flavour but also aid in digestion.

    cabbage pakoda
    platter of cabbage pakoda

    Cabbage Pakoda Recipe :

    Ingredients :

      • 1 small cabbage
      • 1 cup gram flour
      • 1 tablespoon rice flour
      • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • salt to taste
    • 1/2 bunch coriander leaves

    Method :

    • Cut the cabbage finely into long slender shredding. Immerse in cold water and put it in a colander.
    • Take a wide bowl, add the cabbage and salt and keep it  aside for ten to fifteen minutes.
    •  Later, add gram flour, rice flour, chilli powder, asafoetida, finely cut coriander and mix well.
    • Heat oil in a pan, put them as pakodas and deep fry till brown in colour. Remove them on a tissue paper.
    • Crispy and tasty  cabbage pakoda fries  are ready to binge.

    Take a tip :

    • To make it gluten-free, do not add asafoetida or use gluten-free asafoetida.
    • Fresh cabbage shreds well. Finely cut vegetables give a good texture to the pakoda.
    • A few cut green chillies pieces enhances the taste and gives extra spiciness.
    • Crush a little bit of ajwain with fingers and tip in the batter. It lends a good taste and also aids in digsetion.

    Other festive treats for the season

    Evergreendishesdev

    Cabbage pakoda fries

    5 from 1 vote
    Cabbage pakoda fries are tasty and ideal to prepare during festive days.
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    Servings: 6 people
    Course: Side Dish, Snack
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 1 small cabbage
    • 1 cup gram flour (besan)
    • 1 tablespoon rice flour
    • 2 teaspoon chilly powder
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • salt to taste
    • 1/2 bunch coriander leaves
    • oil for frying

    Method
     

    1. Chop the cabbage into fine shreddings.
    2. Put it in water and keep aside for sometime.
    3. After sometime remove the cabbage from the water and put it in a colander for sometime.
    4. Now, put it in a bowl and add salt to it. Keep it aside for fifteen minutes.
    5. Now, add chilly powder, turmeric powder and asafoetida to it. Mix it. Add gram flour and rice flour. Mix well. 
    6. Heat oil in a pan. Take small ball of the mixture and slowly let some into the pan. Put around eight to ten (depends on the size of the frying pan)
    7. Deep fry on moderate heat. After sometime, turn it to the other side. Once it is done, remove them on a plate with tissue paper.
    8. Repeat for the rest of the batter.
    cabbage pakoda
    cabbage pakoda

    About the event :

    An old post got  a makeover, sending this to Foodies_Redoing Old Post No 174. Participating after a long time, an old post got updated on 24/4/2026.

    Subscribe to get an e-book of handyhints for free !If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

    Pin it for later :

    cabbage pakoda
    cabbage pakoda

  • Dal,the northern style

    Our cooking is influenced from northern states. We adhere their style in daily dishes and thus it seems to have become a part of us. This dish can be served both with rice and chapati .

    INGREDIENTS :

    • tur dal 1 cup
    • tomatoes 3 
    • red chilli powder 1 1/2 tsp 
    • ghee 1tbsp
    • salt
    • cumin 1tsp
    • mustard 1/2 tsp
    • asafoetida 1/4 tsp
    • turmeric powder 1/4 tsp
    dal.the northern style
    an all time favourite

    METHOD :

    Cook the lentil in the pressure cooker. Take a wok and add the ghee. Make the seasoning with cumin,mustard, asafoetida and turmeric powder. Add the tomatoes and salt with some water. allow to cook. Now add the chilli powder and boil for some time. Add the cooked dal to it. Let boil. Serve garnished with coriander .

     

    Evergreendishesdev

    Dal, north indian

    Dal is one of the essentials of Indian menu. North indian dal is tasty and pairs well with both rice and chapati.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course: daily cooking, healthy, Main Course
    Cuisine: north indian
    Ingredients Method

    Ingredients
      

    • 1 cup tur dal
    • 3 tomato
    • 1.5 teaspoon red chilli powder
    • 1 tablespoon ghee
    • salt to taste
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder

    Method
     

    1. Cook the lentil in the pressure cooker. Take a wok and add the ghee. tomatoes and salt with some water. allow to cook. Now add the chilli powder and boil for 
    2. Take a wok and add the ghee. Make the seasoning with cumin,mustard, asafoetida and turmeric powder. Add the  tomatoes and salt with some water. allow to cook. 
    3. Now add the chilli powder and boil for some time. Add the cooked dal to it. Let boil. Serve garnished with coriander .

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