Kadhi is a popular accompaniment served with plain rice or jeera rice. It is a yoghurt based dish, usually served along with steamed rice. It is prepared in different kinds in different parts of the country. Today, I am presenting you with the tasty Rajasthani Kadhi.
Whisk the curds, add the salt, turmeric water and gram flour and mix well. Put it in a thick bottom pan and let simmer Make seasoning by taking oil in a small pan. You can use ghee too.Add mustard seeds, as they splutter add cumin, fenugreek ,asafoetids and bay leaf. Break the red chillies and put it, let cook for a while. Remove from flame and chilli powder. Add it to the kadhi and keep aside for sometime.
Whisk the curds with water. Add turmeric powder, gram flour and mix well.
Put it in a thick pan and simmer on low flame. Add salt to it.
Make seasoning, add mustard seeds, as it splutters put fenugreek, cumin, bay leaf and red chilly to it. Remove from flame, put chilly powder to it. Pour it over the kadhi.
Let cook for one minute. Close and keep it for sometime.
I am glad to share this recipe with you all today. As the title suggests, it is ” Semolina Dosa ” but of a different kind.This is part of our blog hop with the theme “dosas” . Hence, you can have a galore of dosas today.
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 :
Cutting the vegetable
Preparing the filling
Stuffing the paste into it
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
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.
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 the stuffing
Dry roast the bengal gram and urad dal and keep aside.
Roast the coriander seeds with a little oil, do not burn them.
Now, roast the red chilly with a little oil.
Grind the roasted ingredients along with green chilly, coriander and cumin to a fine paste.
To fill the stuffing:
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
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.
Coconut burfi, a name familiar to one and all as ” Khobbare mittaye” was prepared quite often earlier. But, with the changing trends and eating habits, these sweets make an occasional comeback during festivals as Dasara and Diwali.
At times, when piles of coconut are lying in the refrigerator during certain religious ceremonies. this is the immediate sweet that comes to my mind. It is liked by all at home.(more…)
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 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
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.
Evergreendishesdev
Beetroot Stir Fry
Beetroot Stir Fry is a simple yet tasty side dish. It pairs well with chapati as well as rice.
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.
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.
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Spinach is widely used in my cooking. I like this green vegetable for its versitality. One can use it in various kinds of dishes, from starters to rice dishes. Being a store house of nutrients, its one of the reasons, vegetarians should use it. The gravy of spinach is the basis for many north indian dishes.(more…)
Malai Kofta is a tasty and popular North Indian side dish. Koftas are small balls made by deep or shallow frying. They are immersed in the gravy made with malai (fresh cream).
The koftas and gravy are made of different kinds as using vegetables, paneer or potatoes. Here is one kind which is immensely liked by all at home.
What is Malai Kofta ?
Malai is the Hindi word and literally translates to cream. Kofta are dumplings made with potato or other veggies mixed with spices and bread crumbs. They may be deep or shallow fried. The gravy dunked with koftas makes a tasty accompaniment.
Let’s get to the recipe of Malai Kofta:
INGREDIENTS :
FOR THE GRAVY :
onion 1
tomato 2
ginger 1inch
coriander seed1tsp
cumin 1tsp
green chilly 2
almonds 8
poppy seeds 1tsp
turmeric powder 1/2 tsp
chilly powder 1 tsp
salt to taste
fresh cream 1/2 cup
FOR THE KOFTAS:
potatoes boiled 4
red chilli powder 1tsp
coriander leaves 1/2 bowl
salt to taste
onion 1
maida 1tbsp
METHOD:
Remove the skin of the tomato by making an incision and putting them in hot water.
Cut onions .
Put almonds in hot water in another bowl to remove the skin.
Make a puree of tomato and onions.
Grind ginger ,dhania, cumin,almonds and poppy seeds to a fine paste.Keep aside.
To make the gravy :
Take oil in a kadai . Add the onion and tomato puree and fry till oil seperates. Add turmeric powder and chilli powder and stir again for sometime. Now,add the ground paste and required quantity of water. Add salt. Whisk the cream well and mix into it. Let boil for sometime.
TO MAKE THE KOFTAS :
Koftas are usually deep fried. But here,I am shallow frying them. You can deep fry them, they are more tastier. But, keeping the health factor in mind, I have been shallow frying and it is equally good.
Mix all the ingredients together. Make it small balls and flatten between palms. Heat a skillet and shallow fry.
TO SERVE :
Add koftas just before serving. Tastes good with nan,roti, kulcha or chapati.
Evergreendishesdev
Malai Kofta
Malai Kofta is a popular north-indian side dish ideal to pair with roti and nan. It is tasty and loved by most people.
Remove the skin of the tomato by making an incision and putting them in hot water.
Cut onions .
Put almonds in hot water in another bowl to remove the skin.
Make a puree of tomato and onions.
Grind ginger ,dhania, cumin,almonds and poppy seeds to a fine paste.Keep aside.
To make the gravy :
Take oil in a kadai . Add the onion and tomato puree and fry till oil seperates. Add turmeric powder and chilli powder and stir again for sometime. Now,add the ground paste and required quantity of water. Add salt. Whisk the cream well and mix into it. Let boil for sometime.
TO MAKE THE KOFTAS :
Koftas are usually deep fried. But here,I am shallow frying them. You can deep fry them, they are more tastier. But, keeping the health factor in mind, I have been shallow frying and it is equally good.
Mix all the ingredients together. Make it small balls and flatten between palms. Heat a skillet and shallow fry.
TO SERVE :
Add koftas just before serving. Tastes good with nan,roti, kulcha or chapati.
This is a post which I had written four year back, now I am redoing it with better quality pictures and sending it to the blog hop Foodies_Redoing Old Post 2
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If you like this post, do leave a comment below. If you ever recreate this dish, take a picture and tag @evergreendishes on Facebook or @foodiejayashree on Instagram
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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…)
Rasam is popular accompaniment with rice in South India. Our food seems to be incomplete without rice and rasam. Called by various names as Saaru or Bele Saaru, it is prepared by different methods from region to region.(more…)
