Evergreendishes

Tag: vegetarian

  • 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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  • 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!

     

  • Majjige huli | Palaldya | South Indian Yoghurt Curry

    Majjige huli | Palaldya | South Indian Yoghurt Curry

    Majjige huli is a popular accompaniment used with steamed rice. It is made of whisked curds with seasoning and other spices. It makes a good meal for summer. This is a signature dish of Karnataka. It is known by different names in various states. Paladya, mor kozhambu, majjige huli and kadhi are the different versions prepared in different parts of the country. Kadhi is popular in Maharashtra  while Mor Kozhambu is  familiar to South Indians.

    There is a slight variation in the preparation of each one of these, but the primary ingredient remains the same, it  is sour curd.

    I have made using ash gourd. Take ash gourd which is fresh and firm . Remove the skin slowly,  you need to have practice as it hard. Other vegetables you can use are cucumber, lady finger and potato. Cucumber is cut into rings and cooked in the seasoning. The okra needs to be sauted and then put after the curds is put. If using potato, boil, peel and cut them into chunks. Put them in the curd mixture and boil.

    Here are my other recipes

    Quick Rajasthani Kadhi   Kadhi with wada southern style

    Majjige Huli
    majjige huli/ paladya

    Let’s get cooking Majjige Huli 

    Ingredients:

    • 1/2 kg ash gourd
    • 1/2 kg sour yoghurt
    • 1 bowl fresh coconut
    • 1tablespoon bengal gram
    • 1/2 teaspoon raw rice
    • 4 green chilly
    • 1/2 bunch coriander
    • salt to taste
    • water
    • 1 tablespoon oil
    • 1/4 teaspoon mustard seeds
    • a pinch of asafoetida
    • 1/4 teaspoon methi seeds
    • 1/4 teaspoon turmeric powder
    • a few curry leaves

    Method:

    1. Soak bengal gram and rice in water for two hours.
    2. Remove the skin of the ash gourd. Cut into pieces, the soft pith and seeds are discarded.
    3. Grind coconut, coriander, green chilly, cumin and the soaked bengal gram to a fine paste.
    4. Take oil in a pan, make the seasoning. Add the mustard seeds, as they crackle, put asafoetida and turmeric powder and  methi seeds. Then goes the ash gourd pieces and the curry leaves. Put some water and allow to cook.
    5. Whisk the curds. Mix the paste into it.
    6. Once the ash gourd is tender, put the curd mixture into it. Add salt and the required quantity of water.
    7. Let boil for sometime.
    8. Majjige huli is ready to serve.

    Take a tip:

    • Use slightly sour curds.
    • Ginger may be added while grinding.
    • Adjust the consistency by adding adequate amount of water.
    • Do not add salt while cooking the vegetable, it absorbs very quickly.

     

    majjige
    Evergreendishesdev

    Majjige huli

    5 from 4 votes
    Majjige huli is a comfort food cooked in yoghurt along with other spices and vegetables. It is usually served as an accompaniment with steamed rice.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Servings: 4
    Course: Main Course
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 1/2 kilogram ash gourd
    • 1/2 kilogram yoghurt
    For grinding
    • 1 tablespoon bengal gram
    • 1/2 teaspoon raw rice
    • 4 green chilly
    • 1 teaspoon cumin
    • water
    For seasoning
    • 1 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon turmeric powder
    • asafoetida
    • curry leaves
    • 1/4 teaspoon methi seeds
    Other ingredients
    • salt to taste
    • water

    Method
     

    1. Soak the rice and bengal gram in water for two hours.
    2. Remove the skin of ash gourd, cut it into pieces,  pith and seeds are to be discarded.
    3. Take oil in a pan, add the mustard seeds, as it crackles, put asafoetida and turmeric powder, put the ash gourd pieces, curry leaves and some water. Let cook till tender.
    4. Grind all the ingredients to paste mentioned under “to grind”.
    5. Whisk the curd and mix the paste to it.
    6. Now add the paste, salt and required quantity of water to it.
    7. Let boil for sometime.
    8. Majjige huli is ready to serve.

    Notes

    • Other vegetables as cucumber, potato or bhendi may be used. Method of cooking differs for each one.
    • Ginger may be used while grinding, I do not use.
    • Curds should be slightly sour. Do not use very sour or curds kept for a longtime. It imparts a bad taste to the food.
    • Add water accordingly.

    If you ever make Majjige Huli / Paladya 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!

     

     

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    Majjige Huli / Paladya
    Majjige Huli Paladya

     

  • 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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  • Vanilla pudding, how to make vanilla pudding

    Vanilla pudding, how to make vanilla pudding

    Summer has begun to show its colours. It’s time to bring all our dessert recipes on roll again. Why not try something different this season? Vanilla pudding is delicious and easy to make dessert. It can be made easily. (more…)

  • Pomegranate Mousse method of vegetarian mousse

    Pomegranate Mousse method of vegetarian mousse

    Pomegranate is another fruit that we bring regularly. I use it regularly to garnish my salads (fruit or vegetable) or in curds rice. Anywhere, it imparts more taste to the food. Of late, I am extracting juice and using it in a couple of desserts. It tastes awesome. Presenting to you “pomegranate mousse”.

    Benefits of pomegranate are many. It is  one of the healthiest foods. It consists of fibre, proteins, Vitamin C, Vitamin K , folate and potassium. Pomegranate consists of punicalagine and punicic acid, two unique substances which are found only in this fruit.

    The arils (seeds) are sweet and  eaten likewise. The juice is also healthy as it has many  medicinal uses.

    Regular intake of this fruit is found to help prevent prostrate and breast cancer. It helps to reduce the blood pressure and may also reduce the risk of heart diseases.  It has anti inflammatory properties. It may help in improving the memory.

    One can eat pomegranate arils as a snack. Apart from that, do give a try to this recipe.

    Reference site: www.authoritynutrition.com

    pomegranate mousse
    pomegranate mousse

    POMEGRANATE MOUSSE

    Ingredients:

    • 4 pomegranate
    • 200 ml fresh cream
    •  1-2 tablespoon sugar
    • 2 teaspoon agar agar
    • 1 tablespoon warm water

    Method :

    • Peel the skin of the pomegranate and remove the arils.
    • Keep aside a bowl of it.
    • Put the  remaining arils  in the juicer. Pass it through a sieve.
    • Add sugar to the juice.
    • Take the cream and blend both together.
    • Take warm water in a bowl and mix agar agar to it.
    • Stir it into pomegranate and cream mix.
    • Pour into bowls and set for four hours.
    • Top it with arils and serve.

     

    pomegranate mousse
    pomegranate mousse
    pomegranate mousse
    pomegranate mousse
    pomegranate mousse
    Evergreendishesdev

    Pomegranate mousse

    The tangy and sweet taste of pomegranate incorporated in a bowl.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 4 hours
    Total Time 4 hours 10 minutes
    Servings: 4 people
    Course: Dessert
    Cuisine: international
    Calories: 160
    Ingredients Method Notes

    Ingredients
      

    • 3 pomegranates juice yielded 250ml
    • 2 tablespoon sugar
    • 200 ml frsh cream
    • 2 teaspoon agar agar
    • 1 tablespoon warm water

    Method
     

    1. Peel the skin and remove the arils.
    2. Keep a few aside.
    3. Blend them and pass through a sieve to get the juice. Mix sugar to it.
    4. Take the cream and blend both together.
    5. Mix agar agar in warm water.
    6. Stir it into pomegranate and cream mixture.
    7. Pour it into bowls and allow to set for four hours.
    8. Top it with arils and serve.

    Notes

    Readymade juice can be used.  Only a few arils for topping will be required.
    Cook time refers to the setting time here

    If you have liked this post, please do share it further. If you ever make this, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook.

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  • 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

     

  • Bengali cuisine with Ghugni Chat

    Today, a new cuisine makes its advent here as Culinary Hoppers decided to visit West Bengal to enhance their culinary skills. The past few days have been pretty exciting for me.   Bengali cuisine is tasty and elaborate, they  are good chefs who spend a lot of time in planning and cooking ( source : internet). They have a wide range of dishes from sweets to savoury. And my journey begins with Ghugni chat.

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  • Bread pakoda

    Winter brings it own blessings for us. Beautiful season awaits along with good food for the taste buds.This cold weather, urges us to deep fry some snacks as pakodas and other kind with a cup of hot tea. Bread pakoda is an easy to make snack that can be made in a jiffy. Do give a try to this version of mine.

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