Evergreendishes

Tag: vegan

  • Stuffed Capsicum (microwave cooking)

    Stuffed Capsicum (microwave cooking)

    Stuffed capsicum is tasty and makes a good accompaniment with chapati or phulka.

    Stuffed vegetables are relished by all and they make good accompaniments with nan or chapatis. Capsicum have always been used numerously in vegetables and rice dishes, but stuffed one makes an ideal meal. Here is a microwave cooking with stuffed vegetable.  Do let me know what you feel.

    stuffed capsicum
    stuffed capsicum

    The ingredients that you need :

    • Capsicum 6 large ones
    • 2 teaspoon oil

    For the stuffing :

    • boiled potatoes 4
    • onion finely cut 2
    • chilli powder 1 tsp
    • cumin powder 1/2 tsp
    • garam masala 1/4 tsp
    • salt

    coriander leaves

    Method: 

    • Take the capsicum and scoop it at the top  with a knife. Remove the seeds.
    • Make the filling with the boiled potatoes. Mash the potatoes, add the cut onions,chilli powder,garam masala,salt and coriander leaves. Mix well.
    • Fill into each one of the capsicum.
    • Take oil in a microwave safe dish and heat it.
    • Keep the stuffed veggies in it and microwave for ten minutes.
    • It takes about fifteen minutes to be done in the microwave. Change the temperature and keep it for maximum of four minutes, repeat again 

      stuffed capsicum

    DSC01745

    Method :

     

     

    stuffed capsicum
    stuffed capsicum

    I hope  this is new to you and have you liked this version of stuffed capsicum of mine ? Do let me know in the comments section below. If you are interested in more microwave recipes, check out this salted cashewnuts.

    About the event:

    This is an old post which has been redone with formatting. Sending this to Foodies_Redoing Old Post44

    stuffed capsicum

    Stuffed Capsicum

    Stuffed capsicum makes a good accompaniment with chapati and phulka. Preparing it in microwave is guilt free recipe.
    Print Recipe Pin Recipe
    Course: dinner ideas, lunch, party plan
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 6 capsicum
    • 2 tsp oil
    • 4 boiled potatoes
    • 2 onion finely cut
    • 1 tsp chilli powder
    • 1/2 tsp cumin powder
    • 1/4 tsp garam masala
    • salt
    • coriander leaves

    Method
     

    1. Wash the capsicum and scoop the top portion.
    2. Mash the potatoes. Add the spice powders and salt to it. Cut the coriander leaves and mix it.
    3. Take a portion of the filling and stuff it inside a capsicum. Repeat for the remaining.
    4. Take oil in a microwave safe bowl, heat it for 30 seconds. Keep the stuffed capsicum and microwave for three minutes. Repeat again. They should be tender.

    Other stuffed dishes from the blog: Stuffed Cucumber, Stuffed Bhindi

    stuffed capsicum
    stuffed capsicum

    Subscribe to get all updates in your inbox and an e-book of handyhints for free!f 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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  • Menthe Kadabu | Karnataka recipes

    Menthe Kadabu | Karnataka recipes

    Menthe Kadabu is a traditional recipe from Karnataka. It makes a good menu for lunch. Small, flattened discs of wheat flour are fried and sauted in a seasoning of fenugreek leaves, garnished with coconut.

    I attribute my cooking skills to my mom and mother in law and indebted to them. Both,  have been good cooks during their hay days and give good guidance.

    Methi or fenugreek leaves are extensively used by me. I like the pungent taste that it gives besides the nutrition.Here is one such kind where methi leaves are tossed in flattened puris. It is known as” menthe kadabu” in kannada.  I am sure  that you will love this recipe. Do let me know.

    methi delight
    methi delight

    INGREDIENTS :

    A  for the flattened puri or kadabu :

    • wheat flour 2 cups
    • chilli powder 1/2 tsp
    • salt
    • turmeric powder
    • asafoetida
    • rice flour 1tsp

    B   for the seasoning :

    • fenugreek leaves 2 bowls
    • chilli powder 1tsp
    • fresh coconut 1/2 bowl
    • oil for seasoning
    • cumin seeds 1/2 tsp
    • asafoetida
    • turmeric powder
    • salt

    Method :

    A  to make kadabu or flattened puri

    Mix the wheat flour with all the given ingredients into a thick dough. Keep aside for sometime.

     

    DSC01820

    Then, take a small ball and flatten between palms. Keep aside.

    Heat oil in a kadai and fry them. Keep aside.

    DSC01825

    B   For the seasoning :

    Cut and wash the fenugreek leaves. Take a kadai and make the seasoning using cumin seeds. Add the washed green leaves and saute for two minutes. Then, add chilli powder,salt and fresh grated coconut and mix well. Now, add the flattened puris , simmer for two minutes and remove from flame. Methi delight is rezdy to serve.

    methi delight
    methi delight

     

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    methi delight
    Evergreendishesdev

    Methi delight / menthe kadabu

    Methi delight or menthe kadabu makes a tasty dish, serve it for breakfast or with the lunch. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Total Time 30 minutes
    Course: Breakfast, lunch, weekend
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    For the flattened puri /kadabu
    • 2 cups wheat flour
    • 1 teaspoon rice flour
    • 1/2 teaspoon chilli powder
    • 1/4 teaspoon turmeric powder
    • 1/4 teaspoon asafoetida
    • salt to taste
    • water for kneading
    For the seasoning
    • 2 cup fenugreek leaves
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 1/4 teaspoon asafoetida
    • 1 teaspoon chilli powder
    • 1/2 bowl fresh coconut
    • salt to taste
    Other ingredients
    • oil for shallow frying

    Method
     

    To make the flattened puri / kadabu
    1. Mix all the ingredients into a stiff dough. Keep it aside
    2. Take a small piece of the dough, flatten between palms and keep aside on a plate. Repeat for the rest of the dough.
    3. Heat oil and fry them. 
    To make the seasoning
    1. Cut and wash the fenugreek leaves. Take a kadai and make the seasoning using cumin seeds. Add the washed green leaves and saute for two minutes. Then, add chilli powder,salt and fresh grated coconut and mix well. Now, add the flattened puris , simmer for two minutes and remove from flame. Methi delight is rezdy to serve.

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  • Jalfraize Rice

    This is one of the rice dishes that I prepare quite often as it is easy and one of the favourites of my children. The first time I ate this at one of my friends place.It was mildly fragrant and was delicious. Soon, I laid my hands on it as I always prefer easy and tasty cooking.

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  • Muskmelon smoothie

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    Its the season of melons. Muskmelon makes excellent drinks. Here is a smoothie recipe for you. Its refreshing and good for a vegan diet. 

    The ingredients that you need are :

    half a musk melon cut into cubes

    a glass of coconut milk

    To make coconut milk:

    Take a bowl of fresh grated coconut and immerse it in warm water for half an hour. Grind the coconut in a mixie and strain the liquid through a thin sieve. Repeat it three times.

    Proceed:

    Blend the ingredients together. Serve chilled.

    Muskmelon smoothie
    Recipe Type: Dessert
    Cuisine: indian
    Author: jayashree
    Ingredients
    Instructions

  • Spicy peanuts

    I remember as kids we loved munching snacks ,more so during holidays with a bowl of fried crunchies watching our favourite serial. Fried peanuts coated with gramflour were one of the favourites. It’s holidays again and we fret. Well, time moves away in a jiffy and so shall these two months. Lets enjoy the vacations!

    Here is a tasty snack loved by one and all.

    The ingredients that you need are:

    250 gms of groundnuts

    125gms of gram flour

    1tsp of rice flour

    a pinch of asafoetida

    a pinch of turmeric powder

    2 tsp of chilli powder

    salt to taste

    oil for frying

    Method:

    Take a wide bowl and mix all the ingredients with very little water. The peanuts need to be coated with the batter, hence use water sparingly. Keep aside for ten minutes.

    Take oil in a kadai and allow to heat. Slowly pour a little batter into the oil . Allow to cook on a slow flame until golden in colour. Remove and put them on tissue paper. When cool, store in air tight containers. Makes a good evening snack with tea.

    We as parents, need to give our attention to our children and help them to fare well in exams. I came upon a wonderful book and thought I would share with you all. It is of speed study techniques and can be accessed on the link below:

    http://98e088jmz8tfj2m6t44h48ybzv.hop.clickbank.net/

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  • Peanut chutney powder

    Peanut chutney powder

    Peanut chutney powder is one of the essentials in South Indian kitchen.

    Dry powders commonly called as pudi or podi are the life line of our cooking. A wide variety of  dry powders are made and  stored. Peanut podi, putani pudi, karabevpudi, agasi pudi are a few of them. These powders  are usually paired with roti annd chapthi  along with sabzi and dal.  They come handy when you run out of grocery or the power is playing a prank when the batter is all set. Dry chutney powder are of different kind.

    Peanut chutney powder pairs well with chapati or jowar roti. It can be used with idli and dosa too. Make a toast and serve it with this chutney powder, it tastes delicious.

    peanut chutney powder
    peanut chutney powder

    Let’s get to the recipe of Peanut Chutney Powder

    Ingredients:

    • 1 cup peanuts
    • 3 teaspoon chilli powder
    • salt
    • 1/4 teaspoon asafoetida

    Method:

    1. Dry roast the peanuts on a slow flame for 3-4 minutes.
    2. Let cool.
    3. Grind all the ingredients to a powder.
    4. Store in a clean, air tight jar.

    Take a tip:

    • Garlic may be added to it, I have not added to it.
    • A little sugar may be added, it gives a different taste.

    Here is the video recipe for this chutney powder:

    peanut chutney powder
    Evergreendishesdev

    Peanut Chutney Powder

    Peanut chutney powder is one of the daily essentials in the homes of South India. It pairs well with chapati and jowar roti. It may be used with idly, dosa and bread toast too.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cooling time 15 minutes
    Total Time 30 minutes
    Servings: 2 cups
    Course: condiments, dry chutney
    Cuisine: South Indian
    Ingredients Method

    Ingredients
      

    • 1 cup peanut
    • 3 teaspoon chilli powder
    • salt to taste
    • 1/4 teaspoon asafoetida

    Method
     

    1. Dry roast the peanuts on a slow flame for three to four minutes.
    2. Let cool.
    3. Grind them along with other ingredients.
    4. Peanut chutney powder is ready, check the taste and add chilli powder if needed.
    5. Store in a clean, air tight jar.

    Other dry chutney powder recipes that I have on the blog are:

    Milgai Podi, Flaxseed Chutney Powder, Curry Leaf Powder

    If you have liked this post, do leave a comment. If you ever try this, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook.

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  • Dal Palak

    Dal Palak

    Dal Palak is a tasty and healthy side dish from North Indian cuisine.

    Spinach is healthy and packed with all nutrients. When lentils and greens merge, it forms a delicious and comfort food. This is a North Indian dish and  usually served as an accompaniment with  chapati or nan.

    Why should you make Dal Palak ?

    1. It is tasty.
    2. It makes a good accompaniment with chapathi or naan.
    3. It can also be used with steamed rice or pulav.
    4. Dal Palak is a good way to feed tasty and nutrient rich food for the family.
    5. It is loved by all.
    Dal Palak
    dal palak

    The other spinach accompaniments  that you can make easily are Kafuli and the most loved Alu Palak.

    Dal Palak Recipe

    Ingredients:

    • 1 cup boiled tur dal
    • 2 bunch of spinach
    • 1 onion finely cut
    • half inch ginger
    • 2 green chillies
    • 2 cloves garlic
    • 1 tablespoon oil
    • salt  to taste

    Method:

    • Blanch spinach and keep aside
    • When cool, grind to a paste along with green chilly, ginger and garlic. Keep aside.
    • Take oil in a kadai, add cumin seeds, let them splutter.  Then, put  the onions. Saute till pale in colour. Now, add the spinach puree and let cook for sometime. After two minutes, put the cooked dal and  salt. Allow to simmer on a low flame.
    • Dal Palak is  ready to serve. It makes an ideal accompaniment with rice also.

    About the event:

    This is an old post which I have redone with better pictures. Sending this Foodies_Redoing Old Post 32, a fortnightly event, where we work on a old post. I have changed both the text and the pictures here.

    Dal Palak
    Evergreendishesdev

    Dal Palak

    Dal Palak is a healthy, tasty and comfort food. It pairs well with any kind of flat bread and steamed rice.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings: 6
    Course: dinner ideas, lunch ideas
    Cuisine: north indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup boiled tur dal
    • 2 bunch of spinach
    • 1 onion finely cut
    • half inch ginger
    • 2 green chillies
    • 2 cloves garlic
    • 1 tablespoon oil
    • salt to taste

    Method
     

    1. Blanch spinach and keep aside
    2. When cool, grind to a paste along with green chilly, ginger and garlic. Keep aside.
    3. Take oil in a kadai, add cumin seeds, let them splutter.  Then, put  the onions. Saute till pale in colour. Now, add the spinach puree and let cook for sometime. After two minutes, put the cooked dal and  salt. Allow to simmer on a low flame.
    4. Dal Palak is  ready to serve. It makes an ideal accompaniment with rice also.

    Notes

    f you need it spicy, put one more green chilly.

    Pin it for later:

    a bowl of dal palak
    dal palak

    If you ever make this recipe, do take a picture and share your creation by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook.

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  • Potatoes tossed in cumin | Aloo jeera

    Potatoes tossed in cumin | Aloo jeera

    Potatoes play an important role in our daily cooking because of their versatility. You can use it for a wide range of dishes, from stir fry to snacks.

    Presenting to you all a  tasty and simple vegetable  with very few ingredients.  Potatoes tossed in cumin is nothing ,but our very own Aloo Jeera, which is loved by one and all. Over to the recipe below.

    The ingredients that you need are:

    1. 1/2 kilogram potatoes 
    2. 1/2 tablespoon cumin seeds 
    3. 1/4 teaspoon turmeric powder 
    4. 1/4 teaspoon asafoetida 
    5. 1/4 teaspoon mustard seeds 
    6.  2 teaspoon chilli powder 
    7. salt according to taste
    8. 3 tablespoon oil 
    aloo jeera
    aloo jeera

     

    METHOD :

    Cut the potatoes into medium sized long strips. Wash them well with salt water.

    Take a kadai and add oil to it. Add mustard seeds, turmeric and asafoetida. When it splutters, add thecumin seeds. Then add potato slices into it.

    Cook on a low flame until done. It needs time , so do not hurry with it.

    When done, add salt and chilli powder. Serve with chapati or rice.

    Other potato recipe on the blog: Grilled baby potatoes  Aloo Jeera

    aloo jeera
    Evergreendishesdev

    Aloo Jeera

    5 from 2 votes
    Aloo Jeera is one of the tastiest and easiest accompaniments that I can think of. It is liked by one and all.
    Print Recipe Pin Recipe
    Servings: 4 people
    Ingredients Method Notes

    Ingredients
      

    • 1/2 kilogram potatoes
    • 3 tbsp oil
    • 1/4 tsp mustard seeds
    • 1/4 tsp turmeric powder
    • 1/4 tsp asafoetids
    • 2 tsp chilly powder
    • salt to taste
    • 1/2 tbsp cumin

    Method
     

    1. Wash the potato and cut them into medium sized long pieces.
    2. Take oil in a pan, make the seasoning. Add the mustard seeds, as it crackles, put asafoetida,cumin and turmeric. Then add the potato pieces.Mix well. Add salt.
    3. Let cook on a low flame, keep sauteing in between. 
    4. Once it is done, add chilly powder and let cook for another five minutes.
    5. Alu Jeera is ready to serve.

    Notes

    Do not peel the skin of potatoes.
    Wash the potatoes pieces well in salt water.
    Adjust chilly powder to your preference.

    Other side dishes that I often make at home are Alu Palak, Veg Hariyali and Methi Chaman.

    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 !

     

     

     

     

     

  • Chole | how to make chole easy way

    Chole | how to make chole easy way

    This is one of the most popular dishes of north india. It is an all time favourite of kids and adults alike. It is made of kabuli chana , which is called as chick pea in english.

     

    Why is this dish so popular?

    First and foremost, it is tasty. It is one of the dishes which has been passed through generations. It can be eaten with a wide range of Indian breads, be it chapati, phulka, nan, rot ,purii or even bread. With puri or bhatura, it is called as channa bhature or relished with white bread as pav chole.

    punjabi chole
    punjabi chole

    The ingredients that you need are:

    • 1 bowl of chick pea
    • 3 onions
    • 3 tomatoes
    • 1/2 inch ginger
    • 4 cloves garlic
    • 1 boiled potato
    • 3 cloves
    • 2 cardamom
    • 1/2 inch cinnamon
    • 3 tsp chana masala
    • 1 tsp chilli powder
    • salt to taste
    • coriander leaves for garnishing

     

    Method:

    1. Soak the chick peasovernight  in sufficient quantity of water.
    2. Chop the onions into chunks.
    3. Make a incision on the tomatoes and put them in hot water. Peel the skin after ten minutes.
    4. Grind the onions, tomatoes, ginger and garlic together into a puree.
    5. Pressure cook  the chick peas with a tea bag in them.
    6. Take oil in a kadai, add the spices and then add the puree. Saute  for sometime, the oil should seperate. Then, mash the potato and add to it and mix well. Now, add the chana masala and chilli powder and continue to saute for two more minutes. Add  salt and water to make a gravy.
    7. Once boiled for sometime, then put the chick peas and simmer on low flame for tenmore minutes.  Garnish with coriander leaves and serve.
    punjabi chole
    punjabi chole
    chana masala
    chana masala
    punjabi chole
    Evergreendishesdev

    Chole | how to make chole easy way

    Chole made of chick peas is a popular and delicious north indian dish. It pairs well with puri, bhatura or even chapati.
    Print Recipe Pin Recipe
    Prep Time 5 hours
    Cook Time 1 hour
    Total Time 6 hours
    Course: lunch, lunch ideas, Main Course
    Cuisine: north indian
    Ingredients Method

    Ingredients
      

    • 1 cup chick pea
    • 3 onion
    • 3 tomato
    • 1/2 inch ginger
    • 4 cloves garlic
    • 1 boiled potato
    • 3 cloves
    • 2 cardamom
    • 1/2 inch cinnamon
    • 3 teaspoon chana masala
    • 1 teaspoon chilli powder
    • salt to taste
    • coriander for garnishing

    Method
     

    1. Soak the chick peas overnight  in sufficient quantity of water.
    2. Cop the onion into chunks.
    3. Make a incision on the tomatoes and put them in hot water. Peel the skin after ten minutes.
    4. Pressure cook the chick peas with a tea bag in them for three whistles.
    5. Take oil in a kadai, add the spices and then add the puree. Saute for sometime, the oil should seperate. Then, mash the potato and add to it and mix well. Now, add the chana masala and chilli powder and continue to saute for two more minutes. Add salt and water to make a gravy.
    6. Once boiled for sometime, then put the chick peas and simmer on low flame for tenmore minutes. Garnish with coriander leaves and serve.

     

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