Evergreendishes

Tag: winter recipes

  • Palak tambli / South Canara recipes

    Palak tambli / South Canara recipes

    Palak Tambli is a popular dish from South Canara cuisine. It is regularly prepared in daily menu. It tastes good with hot steamed rice.

    Winter is my most loved season, pleasant climate, waking up to a nail biting cold day and have plenty of fresh vegetables and green vegetables. Spinach, fenugreek, cilantro, mint are all farm fresh and smell so good.

    Tambli is a dish from South Canara cuisine. It is yoghurt based  dip like with a green leaf, coconut and few other ingredients. Tambli can be made using different green leaf and vegetables as Spinach, Fenugreek, Ginger, Cucumber to name a few.

    Palak Tambli  is tasty and makes a good accompaniment with hot steamed rice. With fresh spinach available, do try this.

    Let’s get to the recipe of Palak Tambli.

    Ingredients:

    • 1 cup chopped spinach leaves
    • 2 tablespoon fresh coconut
    • 3 green chilli
    • 1 teaspoon cumin
    • 1/2 cup whisked curd
    • 1 teaspoon oil

    For the seasoning

    • 2 teaspoon oil
    • 1/2 teaspoon mustard seed
    • 1/8 teaspoon asafoetida
    • 1/8 teaspoon turmeric powder

    A few spinach recipes that I have : Corn Palak, Spinach Salad, Palak Sev, Spinach Chutney, Spinach Kofta Curry, Palak Paneer Wrap, Nawabi green cutlets

    Evergreendishesdev

    Palak Tambli

    Palak tambli is a tasty and nutritious side dish from South Canara region. 
    Print Recipe
    Ingredients Method Notes

    Ingredients
      

    • 1 cup chopped spinach leaves
    • 2 tablespoon fresh coconut
    • 3 green chilli
    • 1 teaspoon cumin
    • 1/2 cup whisked curd
    • 1 teaspoon oil
    For the seasoning
    • 1/2 teaspoon mustard seed
    • 1/8 teaspoon asafoetida
    • 1/8 teaspoon turmeric powder

    Method
     

    1. Clean the spinach leaves, discard the stalk. Cut the leaves. Wash them and put in a colander for sometime.
    2. Take a little oil, saute the green chilli, put them aside in a plate, roast cumin for few seconds. Put it aside along with green chilli. Now,saute the spinach leaves for two minutes.
    3. Once it cools, grind them along with coconut.
    4. Remove in a bowl. Add salt to it. Whisk the curd and put it.
    5. Make seasoning. Take oil in a pan, add mustard seeeds, as it splutters, add turmeric powder and asafoetida and pour it over the tambli.
    6. Spinach tambli is ready to serve.

    Notes

    • Use fresh curds. Do not add water to it.
    • Adjust the green chilly as per your taste.
    1. Remove the stalk and cut the spinach leaves.
    2. Take a little oil and saute the green chilli, put them aside in a plate, roast cumin for a few seconds. Put it aside along with green chilly. Now, saute the spinach leaves for the two minutes.
    3. Grind them along with coconut.
    4. Whisk the curd and put it. Add salt and mix.
    5. Make seasoning. Take oil in a pan, add mustard seeds, as they splutter, put turmeric powder and asafoetida, pour it over the tambli.
    6. Palak tambli is ready to serve.
    palak tambli
    palak tambli
    palak tambli
    palak tambli

    This post is part of Winter Special at Healthy Well Cuisines. Here are a few other recipes by other co-bloggers

    If you have liked this post, do leave a comment. If you recreate this dish, click a picture of the dish and share with @foodiejayashree on Instagram or @evergreendishes on Twitter or Facebook.

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    Palak Tambli
    Palak Tambli

    Handy hint: It is always good to consume seasonal fruits and vegetables. They will be fresh and cheaper too.

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  • Kiwi Kesari

    Kiwi Kesari

    Rawa kesari or Sheera as we often call in South India makes a good winter treat. Today, I have a fusion sweet, sheera with kiwi in it. A bowl of piping hot kiwi kesari  was one of the favourites of my daughter a few years back.

    This is the 3rd post  of BM#96 with the theme “Winter Warmers” The other two posts were Badam Milk and Hot Chocolate Milk

    Now, here’s the recipe for Kiwi Kesari

    Ingredients:              Measurement used:1 cup =250 ml
    1 cup semolina
    1/2 cup  ghee
    2 kiwi
    1 cup sugar
    6 almonds
    6 cashew
    1/2 teaspoon cardamom powder
    2 cup water

    Method:
    1 Peel the skin of kiwi, cut into big chunks and make pulp of it. Keep it aside.
    2 Take a pan, add a spoon of ghee and roast the semolina along with the dry fruits. It should be golden in colour.
    3 Remove the semolina in a bowl.
    4 Add water in the pan. Put sugar and ghee to it. Once the water boils, slowly add the roasted semolina to it. Keep stirring otherwise lumps will be formed.
    5 Once it slightly thickens, add puree to it. Let cook for sometime. Finally, add cardamom powder and remove from flame.

    Kiwi Kesari
    Kiwi Kesari

    Kiwi Kesari
    Evergreendishesdev

    Kiwi Kesari

    Kiwi Kesari is a twist to the usual kesari that we make. It is ideal to serve for breakfast, lunch or dinner. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings: 4 people
    Course: Breakfast, sweets, winter recipe
    Cuisine: fusion, Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup semolina
    • 2 tablespoon ghee
    • 2 kiwi
    • 1 cup sugar
    • 6 almond
    • 6 cashew
    • 1/2 teaspoon cardamom powder
    • 2 cup water

    Method
     

    1. Peel the skin of kiwi, cut into big chunks and make a puree of it. Keep it aside.
    2. Take a pan, add a spoon of ghee and roast the semolina along with the dry fruits. Let it be golden in colour. Put it in a bowl.
    3. Add water in the pan. Put sugar and ghee to it. Once the water boils, slowly add the roasted semolina to it, keep stirring, otherwise lumps will be formed.
    4. Once it slightly thickens, add the puree to it. Let cook for sometime. Finally, add cardamom powder and remove from flame. 

    Notes

    • Dry fruits may be roasted in ghee and added later to the dish. 
    • Ghee quantity may be reduced to 1/3 cup if desired.
    Kiwi Kesari
    Kiwi Kesari

    Sending this post to Srivalli’s Kids Delight Event, guest hosted by PJ with the theme “Winter Warmers”

    BMLogo

    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#96

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  • Hot chocolate milk

    Hot chocolate milk

    Hot Chocolate Milk is a comfort drink on a cold winter morning. It is ideal to serve  children who are fussy to drink milk in any form. It is a good to have hot chocolate milk after breakfast.

    Waking up to a nail biting chilly morning, I really hate that alarm sound which alerts me to start my day. Nothing is more comforting than a cup of hot beverage. Winter calls for hot and warm soothing drinks, hot chocolate drink is ideal for children, it is one of the drinks my children relish and is easy to prepare.

    This is the second post of the 2nd Week of Blogging Marathon #96 with the “Kids Favourite” with the theme “Winter Warmers” The first one was Badam Milk.

    When should you give hot chocolate milk?

    • tired of the usual tea and coffee
    • fussy children
    • on cold winter mornings
    • when you are feeling bored
    • when you have close friends at home

     

    Hot Chocolate Milk

    Ingredients:

    • 500 ml milk
    • 1 tablespoon sugar
    • 1 tablespoon cocoa powder
    • 2 teaspoon fresh cream (optional)
    • a pinch of salt
    • 1/4 teaspoon vanilla extract (optional)

    Method:

    1. Mix together cocoa powder, sugar, salt and a quarter glass of milk in a sauce pan over medium heat until they dissolve. Put the remaining milk into it and heat it for sometime, keep stirring it in between.
    2. Pour in glass, top with cream and serve.
    hot chocolate milk
    hot chocolate milk
    Evergreendishesdev

    Hot Chocolate Milk

    Hot chocolate milk is a tasty drink for a cold winter morning. A sure delight for fussy kids.
    Print Recipe
    Prep Time 5 minutes
    Cook Time 5 minutes
    Total Time 10 minutes
    Servings: 2 glasses
    Course: beverages, kids favourite
    Cuisine: international
    Ingredients Method Notes

    Ingredients
      

    • 500 ml milk
    • 1 tablespoon sugar
    • 1 tablespoon cocoa powder
    • 2 teaspoon fresh cream
    • a pinch of salt
    • 1/4 teaspoon vanilla extract

    Method
     

    1. Mix together cocoa powder, sugar, salt and a quarter glass of milk in a sauce pan over medium heat until they dissolve. 
    2. Put the  remaining milk into it and heat it for sometime, keep stirring in between. Do not boil.
    3. Pour in glass, top with cream and serve when warm for children. 

    Notes

    • Usually cocoa powder used in chocolate drink is double the quantity of what I have used, we do not like that way. Feel free to use more sugar and cocoa powder. 

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    hot chocolate milk
    hot chocolate milk

    I am sending this post to BM#96 hosted by Srivalli along with PJ for the Kids Delight Event with the theme “Winter Warmers”
    BMLogo

    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

    If you have liked this post, do leave a comment, motivates me to write more. If you ever try making this one, take a pic and share it on Instagram  tagging @foodiejayashree or @evergreendishes on Twitter and Facebook.

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  • Vegetable Manchow Soup | veg manchow soup recipe

    Vegetable Manchow Soup | veg manchow soup recipe

    Vegetable Manchow Soup | veg manchow soup recipe Manchow soup is an Indo Chinese dish that is tasty, filling and loaded with veggies and noodles.  It is ideal for cold winter nights.

    With cold wind blowing and most of us falling sick, soups come to the rescue. They are ideal for the season and filling. Moreover, it is loaded with veggies and noodles that taste good .

    I often make this as it has the goodness of both noodles and vegetables. Anything with noodles, is always welcome. Pair it with chinese fried rice and gobi manchurian to have a simple yet comfy chinese meal.

    Other soup recipes on the blog are : Spicy Chipotle Chilli Corn Soup, Healthy Tomato Soup, Sweet Corn Vegetable Soup,

    veg manchow soup
    Veg manchow soup

    Ingredients:

    • 15 beans
    • 1 carrot
    • 1/2 cup shredded cabbage
    • 1 capsicum
    • 1/2 cup spring spring onion
    • 1 onion
    • 2 teaspoon olive oil
    • 1 inch ginger
    • 3 cloves garlic
    • 1 green chilly
    • 2 teaspoon soy sauce
    • 1 teaspoon vinegar
    • 1/2 teaspoon pepper powder
    • 1 tablespoon corn flour
    • 4 cups water
    • salt to taste
    • 1 cup noodles
    • oil for frying

    Method:

    1. Cut the veggies finely. Hold them closely while you chop or better still, put them in a food processor.
    2. Take oil in a pan, add the onions, saute for a second, then add the beans, after sometime put the carrot and cabbage.
    3. Let cook for sometime.
    4. Make a paste of gren chilly, ginger and garlic, put it innthe broth. Saute for sometime.
    5. Put the vinegar and soya sauce to it.
    6. Mix cornflour with little water, make a smooth paste of it. Add it to the broth.
    7. Simmer for sometime.
    8. In the meantime, dry roast the noodles in another pan on a low flame for five to seven minutes. It should be golden in colour. Alternatively, deep fry them.
    9. Once the soup is ready, put it in bowl and top with noodles.

    Take a tip:

    1. Noodles are deep fried in restaurants I have tried to give a healthy touch here.
    2. Noodles may be avoided. Just serve without the topping.
    3. Mushroom may be used.

    vegetable manchow soup

    veg manchow soup
    Evergreendishesdev

    Vegetable Manchow Soup | veg manchow soup recipe

    5 from 1 vote
    Veg Manchow is a flavoursome and filling soup for the winter days. It has the goodness of both veggies and noodles in it. 
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Course: dinner ideas
    Cuisine: Indo-Chinese
    Ingredients Method

    Ingredients
      

    • 15 beans
    • 1 carrot
    • 1/2 cup shredded cabbage
    • 1/2 cup spring onion
    • 1 onion
    • 2 teaspoon olive oil
    • 1 inch ginger
    • 3 cloves garlic
    • 2 teaspoon soy sauce
    • 1 teaspoon vinegar
    • 2 teaspoon corn flour
    • 4 cup water
    • salt
    • 1 cup noodles
    • 1 green chilly
    • 1/2 teaspoon pepper powder
    • oil for frying

    Method
     

    1. Cut the veggies finely. Hold them closely while you chop or better still, put them in a food processor.
    2. Take oil in a pan, add the onions, saute for a second, then add the beans, after sometime put the carrot and cabbage. Let cook for sometime.
    3. Make a paste of green chilly, ginger and garlic, add it. Saute for sometime. Put the vinegar and soya sauce to it.
    4. Mix cornflour with little water, make a smooth paste of it. Add it to the broth.  Sprinkle pepper powder. Simmer for sometime.
    5. In the meantime, dry roast the noodles in another pan on a low flame for five to seven minutes. It should be golden in colour. Alternatively, you can deep fry them. 
    6. Once the soup is ready, put it in bowl and top with noodles.

    This post is part of Healthy Wellthy Cuisine with the theme Soupy Tales. Here are the other recipes by co-bloggers :

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    veg manchow soup

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  • Guest Post- Gaund ke Ladoo

    Guest Post- Gaund ke Ladoo

    Gaund ke ladoo is a tasty and healthy sweet, ideal to be stored as a snack in the jar during the winter season.  It is also known as Gond ke ladoo or Panjiri. This is a guest post from Sapana. (more…)

  • Lemon and Coriander Soup

    Lemon and Coriander Soup is one of my favourite soup. The fragrance of coriander and the refreshing taste of lemon juice gives a refreshing taste to it.
    This soup is simply  delicious  and ideal food for dinner in winters. It is light and can be made easily.

    This soup is light on stomach. Ideal for weight watchers. It is rich in Vitamin C.

     

    Lemon and Coriander Soup

    Ingredients:

    3 cups stock
    1/2 onion cut into small pieces
    1 small carrot cut into small pieces
    2 tablespoon cabbage finely cut
    1/2 inch ginger
    4 cloves garlic
    1 green chilly
    2 tablespoon coriander chopped finely
    1 tablespoon lemon juice
    2 teaspoon oil
    salt to taste
    1 teaspoon cornflour

    Method:

    1)Grind ginger, garlic and green chilly together, keep it aside.
    2) Tale oil, add onions to it and saute for some time.
    3) Add cabbage and carrot to it, cook for sometime.
    4) Add the ginger garlic paste and saute for sometime. Let the raw smell go.
    5) Put coriander together and mix well.
    6) Put the stock to it. Add salt.
    7) Let boil for two minutes.
    8) Make a paste of cornflour and mix it in the soup. Simmer for three minutes.
    9) Remove from flame. Add lime juice. Lemon and Coriander Soup is ready to serve.

    Take a tip:

    1)Do not boil for a long time after adding lemon juice. It may be tart.
    2) To make stock: Boil vegetables of different kind as beans, carrot, half an onion and any other veggies in a litre of water for twenty minutes. Drain the water. This is known as stock.

    Other soup recipes from the blog:

    Spicy Chipotle Chilli Corn Soup Sweet Corn Vegetable soup Cream of Tomato Soup Healthy Tomato Soup

    Evergreendishesdev

    Lemon and Coriander Soup

    Lemon and Coriander soup is a heart warming soup for winter, freshness of lime and taste of coriander gives a nice lift to it.
    Print Recipe
    Prep Time 20 minutes
    Cook Time 10 minutes
    Total Time 30 minutes
    Servings: 4 people
    Course: Soup, soup recipe, winter recipe
    Cuisine: international
    Ingredients Method

    Ingredients
      

    • 3 cups stock
    • 1/2 onion
    • 1 small carrpt
    • 2 tablespoon cabbage
    • 1/2 inch ginger
    • 4 cloves garlic
    • 1 green chilly
    • 2 tablespoon coriander chopped finely
    • 1 tablespoon lemon juice
    • salt to taste
    • 1 teaspoon cornflour

    Method
     

    1. Grind ginger, garlic and chilly together.
    2. Take oil, add onions and saute it until translucent.
    3. Add carrot and cabbage to it, cook for sometime.
    4. Add the paste and saute for sometime.
    5. Put coriander and mix well. 
    6. Add the stock to it along with salt.
    7. Make paste of cornflour and put in it.
    8. Simmer for two minutes. Add lime juice, stir and serve immediately.

     

     
      
     Other soup recipes

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  • Tuvar lilva masala curry| Green pigeon peas curry| Togare kalu curry

    Tuvar lilva masala curry| Green pigeon peas curry| Togare kalu curry

    Winter brings its own blessings, fresh vegetables are available. There is no dearth for greens. Green pigeon peas are the fresh form of tuvar dal and is available in winter. Tuvar lilva masala curry is a tasty and easy to make accompaniment that can be paired with chapati or phulka.

    The other names for Tuvar lilva are green pigeon peas and togare kalu

    Tuvar lilva masala curry
    Tuvar lilva masala curry

    The green pigeon peas can be shelled and stored in refrigerator for a few days.

    You can have easy access to our recipes. We are now available on mobile app, you can download it here from the playstore

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    Let’s get cooking Tuvar Lilva Masala Curry

    Ingredients:

    • 1 bowl green pigeon peas ( 1 bowl= 200 ml)
    • 2 teaspoon oil
    • 1/2 teaspoon cumin
    • 1/2 teaspoon turmeric powder
    • salt to taste

    Grind to a paste:

    • 2 onion
    • 2 tomato
    • 1/2 inch ginger
    • 3 cloves garlic

    Grind to a paste:

    • 1 bowl coriander leaves
    • 1 green chilly
    • 1tablespoon pumpkin seeds

    Method:

    1. Boil green pigeon peas with a little salt. Alternatively, you can pressure cook.
    2. Soak pumpkin seeds for half an hour in some water.
    3. Blanch the tomatoes. Make a paste of onion, tomato, ginger and garlic.
    4. Make a paste of coriander, green chilly and pumpkin seeds.
    5. Take oil in a pan, add cumin, as it splutters put the onion and tomato puree. Saute it well for a few minutes.
    6. Add the green paste to it. Put salt. Let cook for two minutes.
    7. Now, add the cooked pigeon peas, mix and simmer for sometime.
    8. Tuvar lilva curry is ready to serve.
    Tuvar lilva masala curry
    Tuvar lilva masala curry

    Take a tip:

    • Add more green chilly if you want it spicy.
    Tuvar lilva masala
    Evergreendishesdev

    Tuvar lilva masala curry

    Tuvar lilva masala curry is a tasty accompaniment that can be made during winters.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings: 4
    Course: accompaniment, curry, gravy, Side Dish
    Cuisine: Indian, Vegan,
    Ingredients Method Notes

    Ingredients
      

    • 1 cup tuvar lilva 1 cup =200 ml used
    • 2 teaspoon oil
    • 1/2 teaspoon cumin
    • 1/2 teaspoon turmeric powder
    Grind to a paste
    • 2 onion
    • 2 tomato
    • 1 inch ginger
    • 3 cloves garlic
    Grind to a paste
    • 1 green chilly
    • 2 tablespoon coriander
    • 1 tablespoon pumpkin seeds

    Method
     

    1. Boil  tuvar lilva with a little salt. Alternatively, you can pressure cook it.
    2. Soak the pumpkin seeds in water for half an hour.
    3. Blanch the tomatoes, peel the skin and grind all the ingredients together.
    4. Grind pumkin seeds along with coriander and green chilly to a paste. 
    5. Take oil in a pan. Add cumin, as it splutters, put the onion and tomato paste. Saute it for sometime. Put turmeric powder  and mix it well. 
    6. Add the green paste and salt to it. Let cook for sometime.
    7. Then, add the cooked green pigeon peas. Let simmer for five minutes. Green pigeon peas curry is ready to serve.

    Notes

    Add an extra green chilly if you want it spicy.
    Tuvar lilva masala
    Tuvar lilva masala

    Other tuvar liva recipes from my co-bloggers Fresh Toor Curry  Fresh Tuvar Curry

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  • Healthy Tomato Soup/ how to make nutritious tomato soup

    Healthy Tomato Soup/ how to make nutritious tomato soup

    Tomato Soup is a winter delicacy enjoyed by most of  us. Here is a healthier version of tomato soup ideal for all.

    Winter brings with it its own charm and beauties. Good weather, whole array of veggies in the market and a lot of holidays. There is no dearth for any veggies, some veggies are at throw away prices. One such is tomato. Try this version of Healthy Tomato Soup, bright colour, tastes good and healthy too.

    I have added other vegetables along with tomato. They are beetroot and carrot. Beetroot and carrots are highly nutritious vegetables. Beetroot imparts a good taste and bright colour to it. Carrot is another veggie which is highly recommended for good eyes and bones. Isn’t this a good way to feed fussy children?

    healthy tomato soup

    Healthy Tomato Soup

    • Preparation time: 10 minutes
    • Cooking time :  20 minutes
    • Serves : 6

    Tomato soup made more healthy and tasty by adding red coloured vegetables to it.

    This soup is vegetarian and gluten-free. If butter or cream is not used, it is vegan also.

     

    Ingredients:

    • 1 kilogram tomato
    • 4 carrots
    • 1 small beet root
    • 4 onions
    • 4 cloves garlic
    • salt to taste
    • 1 teaspoon pepper powder
    • butter for topping (optional)

    Method:

    1. Wash and cut the veggies.
    2. Boil them in a pan until al dente.
    3. Let cool.
    4. Make a puree in the blender. Keep the stock.
    5. Pass it through a sieve.
    6. Put in a pan and boil.  Add stock. Put salt and pepper powder to it.
    7. While serving you may add a dollop of butter.

    Here is the video recipe of making it.

    healthy tomato soup
    Evergreendishesdev

    Healthy Tomato Soup

    A tomato soup which is made more healthy and tasty. Give the best food  to your family.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings: 6 people
    Course: Soup
    Cuisine: international
    Calories: 140
    Ingredients Method Notes

    Ingredients
      

    • 1 kilogram tomato
    • 4 carrot
    • 1 small beetroot
    • 4 onions
    • 4 cloves garlic
    • salt to taste
    • 1 teaspoon pepper powder
    • butter for topping

    Method
     

    1. Wash and cut the vegetables. Put them to boil in a container. 
    2. Let cool. Blend them to a puree. Keep the stock aside.
    3. Pass the puree through a sieve.
    4. Now, put the filtrate to boil in a container. Add stock. Put salt and pepper powder to it.
    5. Serve hot with a dollop of butter. You may avoid butter if you are on a diet. 

    Notes

    Beetroot is rich in anti oxidants and thus  helps against heart disease and stroke. It helps in detoxification. It is low in calories.
    Carrots are rich source of Vitamin a, C and k. It also contains potassium, iron, copper and manganese. It is  good for the eyes and reduces hyper tension. It is also good for the heart.
    Do not remove the skin of carrots as the nutrients are just beneath the skin. Scrub it well and wash under running water.

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    healthy tomato soup
    Healthy Tomato Soup
    book of handyhints
    book of handyhints

     

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