Evergreendishes

Category: traditional recipes

  • Ambua mango dish/ Himachal cuisine

    Ambua mango dish/ Himachal cuisine

    It’s the season of mangoes and here is another  tasty dish,  Ambua. It is a delicious sweet and sour dish from the Kangra district of Himachal Pradesh. It pairs well with hot steamed rice.

    It’s that time of the month when we learn and enjoy cooking a new dish from regional cuisine. Shhhhh Cooking Secretly Challenge group has reached the beautiful land of Himachal Pradesh now. Like any other state, they have a simple meal of lentils, vegetable, flat bread  and rice on a daily basis. The food is similar to the other states of North India but here, non -vegetarian food is preferred. Thick and rich gravy with aromatic spices is used in abundance as the base of many dishes. Some of the specialities of Himachal include Manee, Madira, Pateer, Chouck, Bhagjery and chutney of til.

    My partner for this month is Mayuri Patel of mayuris-jkoni.com, she is an enthusiastic person who loves to try new dishes. She has a wide range of food delicacies and bakes from India and Kenya. Do check her blog.  The two secret ingredients given to me where mango and ginger, thankyou Mayuri, thoroughly enjoyed making this dish.

    Ambua is a delicious sweet and sour dish from the Kangra district of Himachal Pradesh. We really enjoyed this dish. I checked in through various recipes, but no ginger was used. I have used ginger here, thus using it is optional.

    ambua mango cuisine/ himachal cuisine
    ambua mango dish / himachal cuisine

    Ambua

    Ingredients:

    • 3 mangoes
    • 1 tablespoon arhar dal
    • asafoetida
    • 1/2 teaspoon chilly powder
    • 1/2 teaspoon mustard seeds
    • 1/2 teaspoon turmeric powder
    • 1/4 teaspoon methi
    • 1 inch ginger grated (optional)
    • 3 cloves garlic
    • 1 small onion
    • 1 tablespoon mustard oil

    Method:

    1. Peel mangoes and pressure cook with dal along with a glass of water.
    2. Allow to cool and squeeze the pulp.
    3. Heat oil in a pan, add mustard seeds, as it splutters, put asafoetida and methi, after a few seconds add ginger and  garlic. Saute and then put the onion pieces. Let cook for sometime until it is pink and translucent.
    4. Add the mixture of mango pulp and dal to it. Put salt. Let cook for 15 minutes.
    5. Serve hot with rice or any flatbread.
    ambua mango dish / himachal cuisine
    ambua mango dish/ himachal cuisine

    Evergreendishesdev

    Ambua

    Ambua is a sweet and sour dish from Himachal Pradesh. It tastes good with hot steamed rice. 
    Print Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings: 2 people
    Course: lunch ideas, Main Course, Side Dish
    Cuisine: Himachal Pradesh, Indian, summer treats, Vegan,
    Ingredients Method

    Ingredients
      

    • 3 mango sweet and sour
    • 1 tablespoon arhar dal
    • 1 small onion cut finely
    • 1 tablespoon mustard oil
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 2 cloves garlic
    • 1 inch ginger
    • 1/2 teaspoon chilly powder
    • 1/2 teaspoon fenugreek (methi seeds)

    Method
     

    1. Wash and peel the skin of mango. Put it in a bowl along with arhar dal. Add one cup water and cook it in the pressure cooker.
    2. Once the pressure releases, let cool, mash the mangoes and extract the pulp. 
    3. Take oil in a pan. Make the seasoning, add the mustard seeds, as it crackles put asafoetida and turmeric powder. Next, put the methi seeds and then throw in the ginger and garlic. Saute for a few seconds. 
    4. Add the mashed mixture to it. Put salt and simmer for fifteen minutes.
    5. Serve hot with rice or chapati.

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  • Raw Mango Rice / Mavina kayi chitranna

    Raw Mango Rice / Mavina kayi chitranna

    Raw mango rice / mavina kayi chitranna  is a delicious rice preparation from South India. It is known by different names as mavin kayi chitranna in karnataka , mamidkayi pulihora in Andhra pradesh or mangai sadam in Tamil nadu. (more…)

  • Ash gourd Halwa | Kashi Halwa | Dum root Halwa |

    Ash gourd Halwa | Kashi Halwa | Dum root Halwa |

    Ash gourd halwa is a tasty and popular sweet of South India. It is called by different names as Kashi Halwa, Dum root halwa or Budhgumbala kayi halwa. It is rich in taste with added nuts and ghee.

    Indian sweets are of varied kind. Each state has its own exclusive dishes for every festibvbal. Ash gourd halwa is a popular sweet treat from Karnataka.

     

    Ash gourd is a healthy vegetable. It is usually used in sambar, yoghurt based dishes as majjige huli and sometimes in stir fry.  Ash gourd halwa is popular in South India and is pre dominantly made during functions and ceremonies. It is popular by the local names.

    My other halwa recipes: Carrot halwa ABC Halwa Beetroot halwa

    Ash gourd halwa / dum root halwa
    Ash gourd halwa / Dum root halwa
    ash gourd halwa / dum root halwa
    ash gourd halwa / dum root halwa

    Let’s get cooking Ash Gourd Halwa

    Ingredients:

    Measurement : 1 cup =250 ml
    • 2 cup grated ash gourd
    • 1 cup sugar
    • 2 tablespoon ghee
    • 5 almonds
    • 8 cashewnuts
    • 1/4 teaspoon cardamom powder

    Method:

    1. Remove the skin of ash gourd and discard the seeds and pith of it.
    2. Grate it. Do not discard the water.
    3. Take a teaspoon of ghee and roast the cashes, put them aside. Cut the almonds and roast them. Put them along with cashew.
    4. Now, add the grated ash gourd and roast it for four to five minutes.
    5. The raw smell of the vegetable should vanish.
    6. Add sugar and ghee to it and roast it on a low flame for fifteen to twenty minutes.
    7. Finally, add cardamom powder and remove from flame.

    Take a tip:

    • The skin of ash gourd is thick and needs to be removed carefully.
    • Increase the quantity of sugar by quarter cup, if you want it to be more sweet.
    • Raisins may be used.
    making of dum root halwa
    making of dum root halwa

    pictures in sequence are : ash gourd, grated ash gourd, sauting of dry fruits ( three pictures), sauting of ash gourd,  condensed form, adding of sugar, adding of ghee.

    (I missed taking the picture of the halwa in the pan )

    Ash gourd halwa / dum root halwa
    Evergreendishesdev

    Ash gourd halwa / Dum root halwa

    5 from 3 votes
    Ash gourd halwa is one of the finest sweets prepared in South India. It is common during ceremonies.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings: 6
    Course: indian sweets
    Cuisine: Indian, South Indian
    Ingredients Method Notes

    Ingredients
      

    • 2 cup ash gourd grated
    • 1 cup sugar
    • 2 tablespoon ghee
    • 6 almonds
    • 6 cashew
    • 1/4 teaspoon cardamom powder

    Method
     

    1. Remove the skin and pith of the ash gourd. Grate it
    2. Take a thick bottom pan, add a teaspoon of ghee and roast the cashew and almond separately. Add the grated pumpkin and saute it until the raw smell goes and the water is condensed. 
    3. Put the sugar and ghee to it, mix and cook it on a low flame for fifteen to twenty minutes until it is done. 
    4. Add cardamom powder and remove from flame. Serve after sometime. 

    Notes

    • Use fresh and good quality (firm) pumpkin.
    • Removing the skin is not easy, do it cautiously.
    • Adjust sugar accordingly, this isn’t too sweet.
    • You can use raisins, I usually avoid it. 
    ash gourd halwa /dum root halwa
    ash gourd halwa /dum root halwa

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    If you ever prepare this dish, do tag me @foodiejayashree on Instagram, would love to see your creation.

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    Before bidding good bye, here is a tip from me : It is not dieting but eating in moderation is the key to to be healthy.

    HAPPY COOKING …until next time..!!!

  • Huli nuchu | Katambli | Karnataka recipes

    Huli nuchu | Katambli | Karnataka recipes

    Huli nuchu or katambli is a traditional food that is made using broken rice and buttermilk. It is a coolant food for summer from Karnataka.

    Some recipes are  cherished since ages, they have stood the test of time and  are worth mentioning.  May be with time,  life is moving super fast these days, some dishes will be soon forgotten and face a silent death with time. Writing it here, for all the kannadiga fans who love these dishes, Huli nuchu or katambli is one such unique dish, it’s one of the heirloom recipes, passed on through generations.

    It makes a good dish for lunch or breakfast. Huli nuchu is a kannada word, where “huli” means “sour” and ” nuchu ” is the term used for broken rice granules. Thus, the broken rice granules are cooked in sour buttermilk.  With the recipe written down here, I hope many will continue to cook and enjoy this rare dish.

    huli nuchu or katambli
    huli nuchu or katambli

    Broken rice granules are cooked in sour buttermilk with  seasoning and spices, it makes a comfort meal by itself. One can serve it for breakfast or lunch. A simple mango pickle tastes good with it.

    One needs a little prior preparation here. Raw rice needs to be washed and dried on a cloth. It is then coarsely grinded in the mixie. You can make this a day earlier and keep it ready.

    How to make the broken rice:

    It is usually available in the market, but one can make it at home also. Take a cup of rice, wash and soak it for two hours. Later, discard the water put it to dry on a cotton cloth in shade. Once, it is partially dry, grind it coarsely in the mixer.

    Huli Nuchu / Katambli recipe

    Ingredients:

    • 1 cup broken rice
    • 2 cup sour curd
    • 4 cup water
    • 2 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon asafoetida
    • 1 inch ginger cut into small bits
    • 1 teaspoon cumin
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • 4 green chilly
    • a few curry leaves
    • coriander finely chopped
    • salt to taste

    Method:

    • Whisk the curds and keep it aside.
    • Heat oil in a thick bottom pan, it is good to use a pressure cooker if you do not have a thick bottom vessel. Add mustard seeds, as it crackles, put bengal gram and urad dal to it. Add asafoetida, after a few seconds, put the green chilly and curry leaves to it. Mix water to the curds. Pour it into seasoning, add salt.
    • As it boils, mix the broken rice granules (akki tari) slowly to it. Keep stirring, lumps may be formed here.  Let cook on a slow heat for some time. Keep stirring in between.
    • Add fresh coriander to it.
    • Add more water, if the consistency is thick.
    • The rice granules should be soft, once it is done, remove and serve. Mango pickle tastes good with it.

    Take a tip:

    • Sour curds is essential.
    • Adjust chilly as per your needs.
    • Ginger may be grated and put in the seasoning.
    • Do not skip adding ginger, it gives a good taste to thhe dish.
    • It needs time to prepare this dish.
    huli nuchu or katambli
    huli nuchu or katambli
    huli nuchu
    Evergreendishesdev

    Huli nuchu | Katambli | Karnataka recipe

    5 from 8 votes
    Huli nuchu is one of the heirloom recipes that is prepared by me. Broken rice are simmered in buttermilk with a seasoning for a long time, it makes a tasty meal by itslef. 
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 1 hour
    Total Time 1 hour 30 minutes
    Servings: 6 people
    Ingredients Method Notes

    Ingredients
      

    • 1 cup broken rice, akki tari,
    • 2 cup sour yoghurt
    • 3 cup water
    • 2 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • 1 inch ginger
    • 4 green chilly
    • a few curry leaves
    • coriander leaves
    • salt to tatse

    Method
     

    1. Whisk the curds, add water to it and keep it aside. 
    2. Heat oil in a thick bottom pan, add mustard seeds, as it crackles, put asafoetida, bengal gram, urad dal, ginger pieces, green chilly and curry leaves. Let cook for a few seconds. Now, add the buttermilk (curds and water mixed) to it. 
    3. Once it boils, slowly add the broken rice to it, keep stirring in between. Add salt and let cook on a slow flame for half an hour. 
    4. Keep stirring in between. Add water if necessary, the consistency should be moderately thick.
    5. Add fresh chopped coriander to it while cooking. It imparts good smell. 

    Notes

    • To make broken rice, wash the raw rice and put it to dry on a cloth. Later, coarsely grind it. 
    • Curds should be sour.
    • Adjust the consistency of water.
    • Grated ginger can be added.

    Pin it for later :

    huli nuchu
    huli nuchu / katambli

     

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  • Khaja | Kaja | Tapeshwara Khaja | Madatha Khaja

    Khaja | Kaja | Tapeshwara Khaja | Madatha Khaja

    Khaja is a traditional sweet dish from the state of Andhra Pradesh. It is layered deep fried sweet discs. It is called by different names as Khaja, Kaja, Tapeshwara Khaja or Madatha Khaja.

    It is believed to have originated  from the Eastern  parts of the former Oudh  and the United Provinces of Agra and Oudh. This represents eastern districts of Uttar Pradesh and western districts of Bihar. It is also popular in the neighbouring states of Uttar Pradesh, West Bengal, Orissa and Andhra Pradesh.

    Khaja is a layered sweet from all purpose flour, usually filled with a stuffing of dry fruits, deep fried and dunked in sugar syrup. This is offered as prasadam in Jagganath temple at Puri.

    I have been making this during festivals and is one of the favourites at home.

    A few other festive treats from the blog:

    Khaja, Tapeshwaram Khaja
    Khaja, Tapeshwaram Khaja

    Ingredients:

    For the dough

    • 1 cup all purpose flour
    • 2 tablespoon  ghee
    • 2 tablespoon milk
    • salt a pinch
    • water
    • oil for frying

    For the stuffing:

    • 2 tablespoon rice flour
    • 2 tablespoon ghee
    • 2 tablespoon cashewnuts and almonds grated

    For the sugar syrup:

    • 1 cup sugar
    • 1/2 cup water
    • a few strands of saffron
    • 1/4 teaspoon cardamom powder

    Method:

    •  Sieve the flour, there should be no lumps in it.
    • Add ghee, milk, salt to it and mix well.
    • Add little water and mix into a dough.
    • Cover the dough and keep it aside.

    For the filling:

    • Grate the dry fruits and keep them aside.
    • Mix rice flour, rub the ghee in it and put the dry fruits to it.
    • Keep it aside.

    To make the  sugar syrup:

    • Mix sugar and water in a thick bottom vessel and cook on a low flame for five to seven minutes. Put the cardamom powder and saffron strands to it, it gives a good aroma.

    To make the khajas:

    • Take a big ball of the dough and roll into a thin sheet.
    • Spread the prepared filling over it.
    • Fold it into layers tightly. Cut into discs.
    • Take each disc and press it lightly or roll with a pin.
    • Heat oil in a pan, put the discs and deep fry till golden in colour.
    • Put them in the sugar syrup for two minutes and then remove and keep aside.
    Khaja arranged in glass plates
    Khaja, Tapeshwaram Khaja

     

    Khaja, Tapeshwaram Khaja
    Evergreendishesdev

    Khaja | Kaja | Tapeshwaram Khaja | Madath Khaja

    Khaja is a traditional sweet pastry from the Indian sub-continent. It is a layered deep fried sweet with a filling of nuts that is deep fried. 
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    Servings: 20 pieces
    Course: festive treats, sweets, traditional sweets
    Cuisine: Andhra pradesh, Indian
    Ingredients Method Notes

    Ingredients
      

    For the dough
    • 1 cup all purpose flour, maida
    • 2 tablespoon ghee
    • 2 tablespoon milk
    • salt a pinch
    • water
    • oil for frying
    For the filling
    • 2 tablespoon rice flour
    • 2 tablespoon ghee
    • 2 tablespoon cashew and almond grated
    For the sugar syrup
    • 1 cup sugar
    • 1/2 cup water
    • a few strands saffron
    • 1/4 teaspoon cardamom powder

    Method
     

    1. Sieve the flour, there should be no lumps.
    2. Add milk, ghee and salt to it. Mix it well. 
    3. Use little water and knead the dough. It should be of thick consistency. Cover with a thin cloth and keep it aside. 
    4. Mix sugar and water in a thick bottom pan and keep it to boil, put the saffron strands and cardamom powder for a good aroma. Boil it for seven minutes, you should get a string consistency. 
    5. Grate the cashew and almonds. Mix the ghee and rice flour together, add the grated nuts to it. This is the filling. 
    6. To make khajas: Take a ball of the dough, roll into a thin sheet. Spread the filling over it. Roll it tightly, cut it  into discs. 
    7. Take each disc, you can either flatten it with your palm or roll it lightly. 
    8. Heat oil in a pan. Put a few rolled discs in it and deep fry until golden in colour. Remove them on a tissue paper and repeat the same for all the discs.
    9. Put the fried discs in sugar syrup for two minutes, remove and keep them aside. 
    10. Khaja is ready to serve.

    Notes

    Heat oil in a pan, once it is hot, deep fry on medium heat. Frying on high heat will not cook it properly from inside. 

    A few other sweets from my co-bloggers

    book of handyhintsMy books on Amazon

    e-books of Jayashree, south indian breakfast, 30 tasty dal recipees, bread basket
    my e-books

    Khaja arranged in a glass plate.

    If you ever make this dish, do share it on Instagram and tag #foodiejayashree

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    book of handyhints

  • Split gram murukku

    Split gram murukku

    Indian snacks are so many that each time we can make a different variety, not to mention the various regions that we have. Nipaatu, Chakli, Tengalu and Murukku are popular South Indian snacks that one can find stored in jars.

    Murukku is one such snack that resonates with everyone. Every house must be having their own version that has been passed through generations. Split gram murukku is a tasty and crunchy snack, one would love to have it over again and again. (more…)

  • Til Chikki Recipe / Sesame Chikki Recipe

    Til Chikki Recipe / Sesame Chikki Recipe

    Sesame Chikki is a crispy, tasty sweet bites made during Makar Sankranti.

    Makar Sankranti is round the corner. It is one of the important festivals celebrated in our country. It follows the Solar cycle and is dedicated to the Sun God. All edibles related to sesame or til are prominent during this season. Til chikki, til laddoo, til pancakes and sankranti ellu are the major sweets along with pongal prepared in all households.

    It is amazing  how the beliefs told in our shastras are similar to the scientific evidences. Sesame keeps the body warm and also gives energy, thus it is consumed during this festival. This is practised since so many years, isn’t it?

    Makar Sankranti falls on January 14, the festival is celebrated for three days. It is a harvest festival. Colourful rangolis are put in front of the house and ladies give bhogi( a kind of charity) of all new produce as sugarcane and vegetables. Here in South India, they prepare Bajra roti with a wide spread of delicacies along with pongal. The food is simply delicious. On the final day, it is Makar sankranti, Ellu and sweet pongal are the usual preparations.

    sesame chikki
    sesame chikki

    What goes into it?

    Sesame seed is the main ingredient here. I have used the white sesame seed. You may add a few nuts if you want.

     Til Chikki Recipe/ Sesame Chikki Recipe

    Ingredients:

    • 3/4 cup sesame (white)
    • 1/2 cup jaggery (grated)
    • 1 1/2 teaspoon ghee
    • a pinch of cardamom (optional)

    Method:

    1. Take a pan and dry roast the sesame on a slow flame for five minutes. It should turn light brown in colour and give a nice aroma. Put it aside.
    2. Grease the back of a plate and keep it aside. You can also do on the platform.
    3. In the same pan, add ghee. When it melts, add jaggery, mix it and keep stirring it on medium heat for three minutes.
    4. Add the roasted sesame to it, mix it well and pour it over the greased plate.
    5. Spread it evenly to 200mm wide.
    6. Cut it into small squares and allow to cool.
    7. Later, remove it and store in a jar.

    My other recipes related to Makar sankranti

    sesame chikki
    Evergreendishesdev

    Til Chikki/ Sesame Chikki

    5 from 4 votes
    Til Chikki or sesame chikki is crunchy and healthy snack to binge on. It is usually prepared during Makar sankranti. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings: 20 pieces
    Ingredients Method Notes

    Ingredients
      

    • 3/4 cup sesame
    • 1/2 cup jaggery
    • 1 1/2 teaspoon ghee
    • cardamom powder a pinch

    Method
     

    1. Dry roast the sesame seeds on a low flame for five minutes. It should be light brown in colour and give a good aroma. Put it to cool.
    2. Grease the back of a plate and keep it ready. 
    3. In the same pan, add ghee. When the ghee melts, add jaggery, mix it and allow it to melt. Keep stirring for three minutes.
    4. Put the roasted sesame seeds to it, mix it well and pour it over the the greased plate. Spread it with the the back of the ladle.
    5. Cut into small squares and allow to cool.
    6. Later, store it in an air tight container.

    Notes

    • Jaggery should be finely chopped.
    • Cardamon powder is optional.

    Makar sankranti recipes and related posts from co-bloggers:

    Wishing all my readers a very Happy Makar Sankranti!

     

  • Gongura chutney/ Pundi chutney / Sorrel leaves cooking

    Gongura leaves are widely used in cooking, the tangy flavour does makes the dishes delicious. Gongura chutney or pundi chutney is commonly prepared in South India.It makes a good accompaniment with jowar roti.

    Varied names of Sorrel

    Different regions call it by different names.The English name is Sorrel or Kenaf. It is popular as  Gongura in Andhra Pradesh, Pundi palya in Karnataka, Pulich keerai in Tamil, Ambaadi In Marathi, Pitwa in Hindi, Kotrum in Jharkhand, Amaari in Chattisgarh, Kotrum in Jharkhand and Mestapat in Bengali.

    Health Benefits of Sorrel leaves

    The sorrel leaves are rich source of iron, vitaminB6, folic acid and anti-oxidants essential for human nutrition. The iron and vitamins present in it help in preventing conditions such as osteoporosis.

    Different culinary uses of Sorrel leaves in India

    Sorrel leaves are used along with lentils to give a flavoursome accompaniment with rice. The chutney is a popular dish churned out of it. It is one of the daily essentials in Andhra cuisine. A variety of pickle is also made using these leaves.

    Ingredients:

    For the  gongura/ sorrel leaves chutney

    • 2 clusters of sorrel leaves
    • 6 green chilly
    • 1 teaspoon methi seeds
    • 2 teaspoon oil
    • a liitle asafoetida
    • salt to taste

    For the seasoning:

    • 2 teaspoon oil
    • 1/4 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder

    Method:

    1. Separate the leaves from the stalk, wash and put them to dry on a cloth.
    2. Cut the leaves.
    3. Take oil in a pan, roast the methi seeds and the green chilli, put them aside.
    4. In the same oil, add asafoetida and the sorrel leaves along with salt.
    5. Let cook for sometime.
    6. Remove from flame.
    7. When it cools, grind it.
    8. Take a pan and make the seasoning. Add mustard seeds, as it crackles, put asafoetida and turmeric powder. Turn of the gas. Put the chutney in it and mix well.
    9. Gongura chutney is ready to serve.

    Take a tip:

    • Garlic may be added along with green chilly while sautéing.
    • Raw onions are added to the chutney by some people.
    • Chutney stays good for a couple of days if kept in refrigerator.
    • Tastes good with jowar roti along with stuffed brinjal as an accompaniment.
    • It can be mixed with hot steamed rice along with ghee.
    • The leaves are slimy, thus do not chop and wash them.
    Evergreendishesdev

    Gongura/ Pundi/ Sorrel leaves chutney

    Gongura chutney is a popular accompaniment from South India. It makes a good accompaniment with jowar roti. 
    Print Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings: 1 bowl
    Course: accompaniment, chutney,, Side Dish
    Cuisine: Indian, karnataka, southindian
    Ingredients Method Notes

    Ingredients
      

    • 2 cluster sorrel leaves
    • 6 green chilly
    • 1 teaspoon methi
    • 2 teaspoon oil
    • salt to taste
    For the seasoning
    • 2 teaspoon oil
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon turmeric powder
    • 1/4 teaspoon asafoetida

    Method
     

    1. Remove the stalk of the sorrel leaves, wash and put it to dry on a cloth. Cut the leaves. 
    2. Take oil in a pan, add fenugreek seeds and green chilly. Roast them, put them aside.
    3. In the same pan, add asafoetida and the sorrel leaves along with salt. 
    4. Let cook until tender. Remove and keep it aside.
    5. When cool, grind the fenugreek and green chilly together. Then add the sorrel leaves to it and blend altogether. 
    6. Make seasoning in another pan. Add mustard seeds to the oil, as it splutters, put asafoetida and turmeric powder. Put chutney to it and mix it well. Gongura chutney is ready to serve.

    Notes

    • You may add garlic along with green chillies while roasting. 
    • Finely cut onion pieces can be put in the seasoning and sauted for sometime. 
    • This chutney tastes good with jowar roti.
    • It can also be served with hot steamed rice along with a dollop of ghee. 
    • This chutney can be stored in refrigerator. Put seasoning and use it.
    Gongura chutney
    Gongura chutney

     

    Other chutney recipes on the blog

    And here are a few from my co-bloggers Raw mango with garlic Tomato Onion Chutney Lal mirch ki chutney Coconut and flax seed chutney Gur imli ki chutney Mango Kottu 

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  • Seven Cup Burfi how to make seven cup fudge

    Seven Cup Burfi how to make seven cup fudge

    Seven cup burfi is a popular sweet or fudge made in South India. It is called as a seven cup sweet as the measure of all ingredients together is seven cups.It is usually prepared during Diwali.

    seven cup burfi
    seven cup burfi

    Other burfi recipes on the blog: Coconut and Mango Burfi Dates Burfi  Coconut Burfi

    Recipe of Seven Cup Burfi

    Ingredients:

    • 1 cup fresh grated coconut
    • 1 cup gram flour
    • 1 cup milk
    • 1.5 cup ghee
    • 2.5 cup sugar
    • a pinch of salt

    Method:

    1. Grate the coconut, use the finely grated one for this.
    2. Take a thick bottom pan and mix all the ingredients except salt.
    3. Heat it on a low flame, keep stirring, as it will easily get burnt.
    4. Grease a plate with a little ghee.
    5.  Let cook for fifteen to twenty minutes. It becomes a thick porous mass with bubbles all over.
    6. Sprinkle a little salt and mix well.
    7. Spread it on the greased plate.
    8. Make incisions after some time.
    9. Do not remove them immediately.
    10. Store in a tight jar.

    Take a tip:

    • The actual recipe calls for three cups of sugar and one cup of ghee, but I have decreased the sugar and increased with ghee.
    • Use good quality besan to get good results.

     

    Evergreendishesdev

    Seven Cup Burfi

    Seven Cup Burfi is a sweet preparation made of fresh coconut and gram flour along with a few other ingredients. Make it for the forthcoming festival and enhance the joy.
    Print Recipe
    Servings: 16 pieces
    Ingredients Method Notes

    Ingredients
      

    • 1 cup fresh grated coconut
    • 1 cup gram flour
    • 1 cup milk
    • 1.5 cup ghee
    • 2.5 cup sugar
    • pinch of salt

    Method
     

    1. Grate the coconut, use only the finely grated one for making this one.
    2. Take a thick bottom pan and mix all the ingredients except salt.
    3. Heat it on a low flame, keep stirring all the while.
    4. Grease a plate with a little ghee.
    5. It takes about fifteen minutes to be ready. It forms a thick porous mass.
    6. Add the salt and mix it.
    7. Pour it on the greased plate. Cut them into pieces.
    8. Do not remove immediately.
    9. Store in a clean jar.

    Notes

    • Adding of salt is optional.
    • Cardamom powder may be used.
    • The actual recipe calls for three cups of sugar and one cup of ghee, but I felt it was too sweet.
    • Use any cup for measurement but ensure you use the same one for all ingredients.

     

    Wishing all my readers a very Happy Dasara ! May the victory be of the good and truth always. May peace and happiness prevail in this world.

    Do check out my e-books on Amazon. Subscribe to get all updates and a  Book of Handyhints for free! Do watch out for a special post during Diwali! 

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  • How to make chiwda at home

    How to make chiwda at home

    Chiwda is one of the snacks stored in the kitchen shelves. It is primarily made during Diwali, when a variety of snacks are prepared. Here is my version of Chiwda recipe. It is a tasty, guilt free snack.

    Plain chiwda is usually made by frying flattened rice or poha. It is then mixed with spices and other condiments. But, here we are lucky enough to get the ready, roasted version of it. Thus, a guilt free snack is ready in no time.

    Update : Plain chiwda is available in all outlets as half kilogram and one kilogram packets.

    Snacks in the jar as avalakki, chiwda and  murmura are always seen in the kitchen shelves. Along with it comes other snacks as chakli, nippattu and kodbole which are loved by all but not made often.

    Chiwda makes a good snack with tea. It is ideal to serve with breakfast as an accompaniment. An easy to make, quick snack is more than welcome here. Check out the recipe.

    Can we store chiwda ?

    Yes, chiwda can be stored for a long time. Keep it in a clean, air-tight container.

    Is it a festive snack ?

    Yes, it is mostly made during Diwali.

     

    chiwda

    What goes in the chiwda ?

    • Chiwda : It is the star ingredient. You can use the store bought chiwda or fry the rice flakes in oil  and use them. Using the store bought is easier and healthier. Just clean it once and use it.
    • Oil : Use good quality oil.
    • Sesame seed : Use the white sesame seed.
    • Cumin : A dash of cumin elevates the taste.
    • Turmeric powder : A dash of turmeric in the seasoning gives a good colour. It also has anti-bacterial properties.
    • Dry coconut : Cut them into thin and small pieces.
    • Curry leaves : Cooking seems to be incomplete without the humble curry leaves.
    • Red chillies : Throw in one or two in the seasoning.
    • Asafoetida: Sprinkle a little bit of asafoetida for that nice aroma.
    • Dry fruits: Cashew pieces and raisins are usually dded. You may add almond pieces too.
    • Ground nut and dalia: For that crunchy taste in between.
    • Chilli powder : To give a spicy taste to the dish.

     

    chiwda
    Evergreendishesdev

    How to make chiwda

    Chiwda is a delectable snack to binge on. It is usually made during festivals as Diwali and Holi. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 19 minutes
    Total Time 29 minutes
    Course: Snack
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 1/2 kilogram plain chiwda
    • 1/2 cup ground nuts
    • 1/2 cup split dahlia
    • 8 cashewnuts
    • 15 raisins
    • 1/4 teaspoon mustard seeds
    • 1/2 teaspoon cumin
    • 1 teaspoon sesame
    • 1 teaspoon chilly powder
    • 1/2 teaspoon sugar
    • salt to taste
    • curry leaves
    • oil for frying and roasting

    Method
     

    1. Take oil in a pan. Deep fry the groundnuts. Remove them and keep aside.
    2. Similarly, fry the split dahlia, cashew nuts, raisins and curry leaves seperately.
    3. Take two tablespoon of that oil and make the seasoning. Add mustard seeds, as it splutters, put cumin and sesame. Add asafoetida and turmeric. A few seconds later, add chilly powder, salt and sugar.
    4. Mix well. Put the fried ingredients into it. Add the plain chiwda and mix well.
    5. Heat it for a few minutes. Tasty chiwda is ready to binge.

    Notes

    To make chiwda, take flattened rice (poha or aval) and deep fry in oil. Do not make it brown in colour.

    About the event :

    An old post was updated today31/8/2025 with better pictures. Sending this to Foodies_Redoing Old Post_159. Here, I have changed both the text and the pictures, a lot of changes has been made in the post. The recipe remains the same.

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    chiwda recipe
    a bowl of chiwda