Evergreendishes

Tag: vegetarian

  • Besan Sev/ Ompudi

    Besan Sev/ Ompudi

    Ompudi or besan sev is a popular snack which is cherished by all. It is ideal to store in the jar as a dry snack. It is commonly made during festivities in South India.

    Over the years, I have realised few things about this recipe. This is the easiest one to make of all the dry snacks. It requires lesser efforts and the ingredients are easily available anytime at home. Moreover, it does not absorb much oil. It pairs well with south indian dishes such as poha and upma.

    Ingredients :  

    Measurement used: 1cup =250ml

    • gram flour 2 cups
    • rice flour 2tbsp
    • ajwain  powder 2tsp
    • salt to taste
    • chilli powder 2tsp
    • turmeric powder 1/4 tsp
    • asafoetida a pinch
    • water for kneading
    • oil for frying

    Equipments :

    kadai, ladle, serving plate, chakli press with medium hole nozzle, absorbent paper, air tight container

    Method :

    • Take the  flour in a wide bowl. Add chilli powder,salt, turmeric powder,asafoetida , chilli powder and mix well. Heat the oil in a kadai. As it heats, put two table spoon of oil to this and knead it with adequate quantity of water to a stiff dough.
    • Grease some oil to the press. The nozzles can be changed, use the one with medium size hole for this recipe.
    • Take a ball of the dough, put it into it and slowly press it into the oil in circular.
    • Deep fry by spreading some oil over it . After sometime, turn it to other side.
    • Once it is brown in colour, remove it on an absorbent paper.
    • When cool, store in an air tight container.
    Besan Sev / Ompudi
    besan sev /ompudi

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    Besan Sev /Ompudi
    Besan Sev / Ompudi

    This was one of the first few recipes that I had published and now I have redone it with better pictures. Sending this to Foodies_Redoing Old Post 9, a Facebook group which I am part of, we redo one post every fortnight.

    If you have liked this post, do leave a comment and share it further. You can even pin it on Pinterest for further reference.

    If you ever try making this, do take a picture and share it with me by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook.

    Subscribe to get book of handyhints for free ! Glad if you can share it.

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  • Beans Stir fry / Beans Palya

    Beans Stir fry / Beans Palya

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    Beans, popularly known as French beans or just by the name of ring beans is a key ingredient in South Indian cooking. It makes a good combo with other veggies such as carrot, peas, capsicum and potato and can be used in various dishes as gravies, pulav or snacks. But, have you tried this simple g bean stir fry? I am sure, many are not aware of this , do give a try. Bean stir fry is a healthy and easy alternative to quick cooking. It can be used as an accompaniment with chapati or rice. Beans palya makes a good accompaniment in South Indian cooking.

    Beans Stir Fry / Beans Palya Recipe

    Ingredients:

    • 1/2 kg beans
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon asafoetida
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • 4 green chilly
    • curry leaves a few
    • coriander for garnishing
    • fresh coconut
    • 2 teaspoon oil
      salt to taste
    • fresh coconut
    • coriander leaves

    Equipments : chopping board,knife, wok, spatula

    Method:

    1. Remove the ends and the strings of the beans Chop them finely.
    2. Wash it in tap water and keep aside.
    3. Take a wok, add the oil and heat on a low flame. Add mustard seeds, as it crackles add the bengal gram and urad dal, leave it for a while, then add the green chilly ,turmeric powder, asafoetida and curry leaves.
    4. Add the chopped green beans along with salt and sprinkle a little water. Allow to cook till tender.
    5. Add grated coconut and fresh coriander leaves to it. Green bean stir fry is ready to serve.

    Take a tip:

    • Addition of coconut enhances the taste. During summer, keep it in the refrigerator.
    • A few dry red chilly may be added in the seasoning instead of green chilli. Alternatively, you can add red chilli powder after the beans is tenderly cooked.
    • You may use onion along with it. The traditional recipe does not use it.
    • In one kind of recipe, coconut and chilli powder are ground and added.

     

     

    Beans Stir Fry

    Beans stir fry is a tasty side dish from South India.
    Print Recipe
    Ingredients Equipment Method

    Ingredients
      

    • 1/2 kg beans
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon asafoetida
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • 4 green chilly
    • curry leaves a few
    • coriander for garnishing
    • fresh coconut
    • 2 teaspoon oil
    • salt to taste

    Equipment

    • cooking pan, serving spoon, bowl

    Method
     

    1. Chop the beans finely . Wash it in cold water and keep aside.
    2. Take a wok, add the oil and heat on a low flame. Add mustard seeds, as it crackles add the bengal gram and urad dal, leave it for a while, then add the green chilly ,turmeric powder, asafoetida and curry leaves. Add the chopped green beans along with salt and sprinkle a little water.
    3. Allow to cook till tender. Add grated coconut and fresh coriander leaves to it. Green bean stir fry is ready to serve.

    About the event :

    Sending this to Foodies_Redoing Old Post_166. It is a fortnightly event, an old post is worked by editing the post with better pictures or more relevant content. Here, I have changed the picture on this day Dec 7th, 2025.

    If you ever make Beans Stir Fry 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!

     

  • Easy Cauliflower stir fry

    Easy Cauliflower stir fry

    Cauloflower Stir Fry is an easy to make, tasty side dish from North Indian cuisine.

    Cauliflower, popularly known as gobi,  can be used in a wide range of dishes. It is extensively used in curries, stirfry and starters. It is one of the veggies liked by kids today.

    This vegetable needs to be cleaned properly as it is the home to many tiny worms. Keep the florets immersed in hot water to which salt and turmeric is added.

     

    Various kind of dishes can be made using cauliflower. Cauliflower stir fry is easy to prepare and tasty.  It goes well with chapatis and phulkas. The other cauliflower dishes posted are : Gobi Manchurian is one of the preferred snacks at home.

    cauliflower stir fry
    cauliflower stir fry

    Cauliflower Stir Fry Recipe

    Ingredients:

    • 1 small cauliflower
    • 2 onion
    • 1/2 bunch coriander
    • 1 inch ginger
    • 2 green chilly
    • 1/2 tsp cumin
    • 1/4 tsp turmeric powder
    • 2 tsp  oil
    • salt to taste

    Pre- requisites :

    • Take small florets of cauliflower and boil till tender with a pinch of salt and turmeric powder.
    • Chop onion finely.
    • Grind coriander, ginger and green chilly to a paste.

    Method:

    • Take a pan and add the oil. Add cumin, after a second, add the onions and turmeric powder to it. Saute for a while.
    • Add the ground paste and salt to it. Mix well.
    • Drain the water and add the florets. Mix well.
    • Let the flavours blend together.
    • Cauliflower stir fry is ready to serve.
    • Serve with chapati or phulka.

    cauliflower stir fry

    Cauliflower Stir Fry

    5 from 2 votes
    Cauliflower Stir Fry is an easy to make, tasty side dish. It pairs well with chapathi or phulka.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course: dinner, lunch
    Cuisine: north indian
    Ingredients Equipment Method

    Ingredients
      

    • 1 small cauliflower
    • 2 onion
    • 1/2 bunch coriander
    • 1 inch ginger
    • 2 green chilly
    • 1/2 tsp cumin
    • 1/4 tsp turmeric powder
    • 2 tsp oil
    • salt to taste

    Equipment

    • 1 pan
    • 1 ladle
    • 2 bowls

    Method
     

    Pre- requisites :
    1. Take small florets of cauliflower and boil till tender with a pinch of salt and turmeric powder.
    2. Chop onion finely.
    3. Grind coriander, ginger and green chilly to a paste.
    Method:
    1. Take a pan and add the oil. Add cumin, after a second, add the onions and turmeric powder to it. Saute for a while.
    2. Add the ground paste and salt to it. Mix well.
    3. Drain the water and add the florets. Mix well.
    4. Let the flavours blend together.
    5. Cauliflower stir fry is ready to serve.
    6. Serve with chapati or phulka.

    About the event:

    Sending this to Foodies_Redoing Old Post 80, a fortnightly event. I have made this stir fry since I have put it here. I like to make this simple stir fry with chapathi. Now, I have put better pictures here, the recipe remains the same.

    Pin it for later:

    cauliflower stir fry
    cauliflower stir fry

     

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

     

  • Tomato rice

    It’s been sometime I have written rice recipe, today sharing with you all a popular and easy to make one -pot meal, tomato rice. Rice and vegetables are tossed in tomato puree blended with spices and cooked to make an easy meal some days.

    Before I proceed to the recipe, I would like to share some news with you all. I have been working on two e-books. The recipes are exclusively selected and  shall soon be available to buy. One is the book of Indian breads and the other  is of our favourite dals.

    Tomato rice
    Tomato rice

    The ingredients that you need are :

    • Rice 2 cup
    • Tomato 5
    • beans 1cup
    • carrot 1cup
    • peas 1/2 cup
    • onion 2
    • ginger 2 inch
    • garlic 4 cloves
    • chilli powder 1tsp
    • water 4 cups
    • salt to taste
    • oil 2tbsp

    Method :

    Let’s get cooking in easy steps:

    1. Chopping of vegetables
    2. Extracting of tomato puree
    3. Cooking of tomato rice

    1  Chopping of vegetables : Cut vegetables diagonally. You can see in the picture. Soak rice in water for fifteen minutes.

    2 Extracting of tomato puree: Follow the method. Add ginger and cloves of garlic while grinding.

    3  Cooking of tomato rice : I am making it a one pot meal, using a pressure cooker is the easiest option. Take oil in the pan, heat it and add onions. Saute for a while. Add the veggies and continue to saute. After a minute, add the rice and saute slowly. Then add the tomato pulp and  chilli powder. Mix evenly. All this is done slowly. Later, add water and salt and close  the lid. Let it cook to one whistle. Tomato rice is ready to serve. Onion in curds salads  (Raita) tastes good with it.

    Take a note : You can make it in the rice cooker too. Saute the veggies  and rice in a kadai, later put it in the rice cooker and keep.

     

    tomato rice
    tomato rice
    Tomato rice
    Tomato rice

     

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  • Ragda Patties

    Ragda Paatis is a very popular chaat . It is a one filling meal. It can be easily prepared if you have the soaked peas. Potato tikkis or patties are prepared and served with a delectable dish of peas, topped  with various chutneys.


    With this dish on mind, I was on the look out for this recipe from various sources. Nothing seemed to appease me.Atlast, I prepared my sister Gayatri’s  recipe and it turned out awesome. Without much ado let me take you to the recipe. This post is also a part of our Culinary Hoppers Team with the theme “Chaats ”

    Ragada Patties
    Ragada Patties

    My other chaat recipes are here:

    Pre-requisites

    • sweet chutney
    • green chutney

                                              Sweet Chutney

    dates tamarind chutney
    dates tamarind chutney

    Green Chutney

    Green chutney
    Green chutney

    INGREDIENTS

    For Ragda

    dry peas 1/4 kg

    onion 2 finely  cut

    tomato 3 finely cut

    coriander or dhania powder 2tsp

    garam masala powder 1tsp

    chilli powder 1 tsp

    salt to taste

    ginger garlic paste 1 tsp (fresh)

    oil 1tbsp

    Ragda
    Ragda

    For the patties

    • potato 1/2kg
    • cornflour 2tbsp
    • green chilly 4
    • coriander 1/2 bunch
    • salt to taste
    • oil for shallow frying

    4patties

    patties readyNote : Patties kept on the skillet are rightly cooked. The picture below was taken prior and I was unable to taken another picture again.

    For serving :

    • green chutney
    • sweet chutney
    • small sev

    Let’s get cooking Ragda Patties in steps :

    To make ragda

    • Boil peas in a pressure cooker for three whistles. They should be tender.
    • Take oil in a kadai and saute the onions until translucent. Add the ginger garlic paste and let cook for some time. Then, add the tomatoes and allow to cook for sometime.
    • Add the coriander powder, garam masala , chilli powder and salt. Mix well. Allow the spices to blend together.
    • Mash the peas with the ladle and mix into the kadai. Allow to cook for sometime on slow flame.
    • Remove and keep aside.
    Ragda
    Ragda
    patties
    patties

    To make patties :

    • Boil the potatoes and keep aside.
    • Peel the skin and mash them. It is good to add cold water, peel and mash. Allowing them to cool, makes them hard.
    • Make a paste of coriander and green chilly.
    • Mix corn flour, paste and salt together.
    • Heat a flat skillet.
    • Make round,flat thick balls as tikkis.
    • Smear a little oil on the skillet and keep these tikkis.
    • On a slow flame, cook them on both sides until golden brown in colour.

    Take a note :

    • Keeping the  flame low  ensures  even  cooking of the patties.
    • You can make around seven to eight  at a time.

    To serve :

    Take a plate and arrange two patties on it. Pour two tablespoon of prepared ragda over them. Add some sweet chutney and green chutney over it. Finally, decorate with sev and serve ragda patties.

    Ragada Patties
    Ragada Patties

    Other recipes of Culinary Hoppers are listed below

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  • Snacks in the jar Kodbole

    Snacks in the jar Kodbole

    With kids at home, it is usual to have many dry snacks such as chakli and kodbole on the shelves. These are loved by children.The fast and mechanical life has brought a stand still to some of the routine work made by older generation.Very often, we buy from stores , but it is always good if we can make it at home. Nothing is more healthier !

    (more…)

  • Andhra rasam | Andhra Style Rasam Recipe

    Andhra rasam | Andhra Style Rasam Recipe

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    Andhra rasam is popular for its exotic taste, the blend of pure spices with garlic makes all the difference.  It is a comfort food with a few papad and pickle.

    Among the various kind of rasam I prepare, this is the favourite of my son. Well, frankly, I do not know, how long he shall relish it, for all things should change.  Here, the whole spices are ground with garlic and used as the basic rasam powder. Tamarind pulp is boiled and later, the cooked dal is mixed to it with adequate amount of water. This post is part of blog hop team Culinary Hoppers with the theme “Regional Cuisine”. My earlier post  is here.

    andhra rasam
    andhra rasam

    Ingredients :

    • Tomato 1
    • Tuvar dal 1 small cup
    • oil 1 tsp
    • mustard seeds 1/2 tsp
    • turmeric powder 1/2 tsp
    • asafoetida a pinch
    • curry leaves a few
    • tamarind a small ball
    • coriander seeds  2 tsp
    • pepper 1 tsp
    • garlic 6 cloves
    • red chilli 2
    • salt to taste
    • water

    Method :

    Pre requisites :

    • Chop the tomato to small pieces.
    • Extract the pulp of tamarind.
    • Dry grind coriander seeds, pepper and garlic in the mixer.
    • Cook the tuvar dal in pressure with adequate amount of water.

    Take a tip :

    • If you want more spicy, grind one red chilly along with the spices.
    • To make it gluten free , avoid using asafoetida.

    Preparation :

    Take a small pan and add oil to it. Make the seasoning and add the tomato pieces to it along with salt and some water. Let cook. Add tamarind pulp to it. Let boil. Then,add the pounded mixture to it. Let the smell of the spices infuse into it. Mash the cooked dal well with the ladle. Put it into the boiling mixture. Add water to the required consistency. Let boil on a slow flame. Andhra rasam is ready to serve. Ideal with hot rice.

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    andhra rasam
    andhra rasam
    andhra rasam
    Evergreendishesdev

    Andhra Rasam

    Andhra rasam is another variety of rasam made with a few spices and garlic. It is tasty and can be easily prepared.
    Print Recipe Pin Recipe
    Course: accompaniments
    Cuisine: Andhra pradesh, South Indian
    Ingredients Method

    Ingredients
      

    • 1 small cup Tuvar dal
    • 1 tomato
    • 1 tesp oil
    • 1/2 tsp mustard seeds
    • 1/2 tsp turmeric powder
    • asafoetida a pinch
    • curry leaves a few
    • tamarind a small ball
    • 2 tsp coriander seeds
    • 1 tsp pepper
    • 6 clovesgarlic
    • 2 red chilli 2
    • salt to taste
    • water

    Method
     

    Pre requisites :
    1. Chop the tomato to small pieces.
    2. Extract the pulp of tamarind.
    3. Dry grind coriander seeds, pepper and garlic in the mixer.
    4. Cook the tuvar dal in pressure with adequate amount of water.
    Preparation :
    1. Take a small pan and add oil to it. Make the seasoning and add the tomato pieces to it along with salt and some water. Let cook. Add tamarind pulp to it. Let boil. Then,add the pounded mixture to it. Let the smell of the spices infuse into it. Mash the cooked dal well with the ladle. Put it into the boiling mixture. Add water to the required consistency. Let boil on a slow flame. Andhra rasam is ready to serve. Ideal with hot rice.

    Subscribe to get a book of handy hints and recipes in your inbox. Do share this recipe if you have liked it.  Your comments are much appreciated. If you ever make this recipe, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. 

    Have a look at the various cuisines here:

  • Andhra Pappu | Palak Pappu recipe

    Andhra Pappu | Palak Pappu recipe

    Andhra Pappu / Palak pappu is tasty and healthy. It  makes a good accompaniment with any meal. Serve it with hot steamed rice along with a pickle and a few appalams, you will have a delicious meal.

    I am happy and excited to introduce a new cuisine in my blog. When the theme of our blog hop was decided as ” Regional cuisine ” I was  excited to try new dishes. After much contemplating with myself, I settled on the Telugu cuisine.  It is a spicy, tangy and hot in taste.
    The Telugu region can be divided into three parts as the Coastal Andhra, Telangana and Rayal Seema. Though the food is of the same kind, there is still a variation within these states. This cuisine is also found in neighbouring states as Hyderabad Karnataka and part of Tamilnadu. One part consumes millet while the other regions are contented with rice. They are lovers of hot and spicy food as pickles and chutneys. Tomato picle and avakai are their speciality.They are known to use the guntur kind of chilly.

    Among the breakfast dishes, they prepare idli, dosa , pesarittu, dibb roti, minapattu and upma of  rice and semolina.

    Today, I am presenting to you “Andhra Pappu ” which is dal cooked with green vegetables.  It is tasty and makes an ideal accompaniment with rice or jowar roti. The method involved in cooking this is different from our counterpart. Without much ado, let me take you to the recipe.

              ANDHRA PAPPU / PALAK PAPPU RECIPE

     

    Ingredients:

    • 1 cup tuvar dal       Measurement used :1 cup = 125 grams
    • 1 cluster spinach (any other green leaf may be used)
    • 2 green chilly
    • 1 tomato
    • 5 cloves garlic
    • 1 teaspoon turmeric powder
    • 1 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon asafoetida
    •  lemon sized ball of tamarind
    • salt to taste

    Pre- requisites :

    • Remove the stalk of the green leaf and chop it finely. Wash it by soaking it in water for sometime.
    • Soak the tamarind in water for half an hour. Then, extract the pulp from it.

    Cooking in easy steps :

    • Cooking of dal along with green leaf and other ingredients mentioned later
    • Making the seasoning.
    • Again pressure cook.

    1 Wash the dal and put it in a wide bowl. Add the chopped green leaf, tomato pieces, slit green chilly, garlic cloves and turmeric powder with adequate amount of water. Cook it in a pressure pan.

    2 Take oil in a wok. Add mustard seeds, as it splutters, add asafoetida and turmeric powder. To this , add the cooked dal. Let cook for sometime. Now, put salt and tamarind pulp. Allow to boil for five minutes.

    3 The cooked dal is again put in the pressure pan and allowed to cook for one whistle. Let the pressure release itself. Check the consistency and boil if needed.

    4 Andhra pappu is ready to serve.

    Andhra pappu
    Evergreendishesdev

    Andhra Pappu / Palak Pappu

    Andhra Pappu is tasty and healthy. It makes a good accompaniment with hot steamed rice.
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 30 minutes
    Total Time 1 hour
    Servings: 4 people
    Course: accompaniments
    Cuisine: Andhra pradesh
    Ingredients Method

    Ingredients
      

    • 1 cup tuvar dal 125 grams
    • 1 bunch green leaf vegetable
    • 2 green chilly
    • 1 tomato
    • 5 cloves garlic cloves
    • 1 tsp turmeric powder
    • 1 tbsp oil
    • 1/2 tsp mustard seeds
    • 1/4 tsp asafoetida
    • tamarind lemon sized ball
    • salt to taste

    Method
     

    1. Pre- requisites :
    2. Remove the stalk of the green leaf and chop it finely. Wash it by soaking it in water for sometime.
    3. Soak the tamarind in water for half an hour. Then, extract the pulp from it.
    4. Cooking in easy steps :
    5. Cooking of dal along with green leaf and other ingredients mentioned later
    6. Making the seasoning.
    7. Again pressure cook.
    8. 1 Wash the dal and put it in a wide bowl. Add the chopped green leaf, tomato pieces, slit green chilly, garlic cloves and turmeric powder with adequate amount of water. Cook it in a pressure pan.
    9. 2 Take oil in a wok. Add mustard seeds, as it splutters, add asafoetida and turmeric powder. To this , add the cooked dal. Let cook for sometime. Now, put salt and tamarind pulp. Allow to boil for five minutes.
    10. 3 The cooked dal is again put in the pressure pan and allowed to cook for one whistle.

    If  you ever make this Rawa Kesari / Sheera recipe, take a picture and tag  @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be happy to see your creation and share them further. Subscribe to get all updates and book of handyhints for free.

     

    Pin Andhra Pappu to lunch board for later reference:

    Andhra Pappu / Palak Pappu
    Andhra Pappu / Palak Pappu                                                                                                                                                                                                                                                                                                   

     

     

     

     

     

     

     

     

  • Corn chat for the weekend

    Corn chat for the weekend

    Chats have always been close to our heart. They are tasty, spicy sweet and  sour, chatpat ,much enjoyed by one and all. It is simply out of the world. A favourite of teenagers, now with corn kernels this “corn chat” is simple and easy to make. Moreover, it is nutritious, filled with veggies. (more…)

  • Exotic Spinach Salad for Doctor’s Day

    July 1 is celebrated as “National  Doctors  Day ” in India . These professionals spend and dedicate a lot of their time in the service of humanity. They treat the sick and assure to give all the help that they can, for the inevitable, no one can avoid. A yeoman service to the society. On this day, I present a spinach salad, dedicated to all the doctors.

    (more…)