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  • Capsicum Stir Fry | Donna Menasinakayi Palya

    Capsicum Stir Fry | Donna Menasinakayi Palya

    Capsicum Stir Fry  is a tasty and easy to make side dish. It  is a flavoursome dish from North Indian cuisine. It is ideal to serve for lunch, dinner or pack in the lunch box.

    Capsicum Stir Fry needs a few ingredients as sesame seed, cumin, garam masala, chilli powder apart from capsicum and onions. This recipe is from my diary written many years back. When you are bored of the usual cooking, or need a quick side dish, you can prepare this capsicum stir fry. It is ideal to serve with chapathi or phulka.

    About the kind of capsicum :

    Cpsicum is a versatile vegetable used in all kind of cuisines. The capsicum available in the market are of two kind, big ones and the small ones. The small ones are spicy. Thus, I prefer the big ones for our cooking. If you like using the smaller variety, go ahead but be mindful of the extra chilli powder that is added.

    Capsicum Stri Fry

    What goes in the Capsicum Stir Fry :

    • Capsicum : It is the star ingredient. I prefer using the large, green  coloured ones. They re not spicy and just right for the stir fry. Here the vegetables are cut into thin, long slices.
    • Onion and garlic : The onion is cut into thin long  pieces while the garlic is crushed.
    • Oil is one of the essentials in any cooking.
    • Kasuri methi for that fragrance
    • Spices like cumin, sesame, chilli powder are essential.
    • Garam masala for the enhanced flavour. You can  make it  at home and use it regularly.
    • Curd is added in the end.
    • Peanut powder lends an amazing taste to the dish. To make it, roast the peanuts on a low flame. Allow them to cool, remove the skin and grind to a coarse powder.
    • Coriander for garnishing. Always use fresh coriander.
    • Salt

    Making of stir fry :

    The making of stir fry involves two steps. Initially, we saute the onion and capsicum in a little oil. Adding a bit of kasuri methi, fresh coriander and chilli powder gives a good aroma to it. It is then seasoned with spices and peanut powder in another pan. Finally, the addition of blended curd gives a good taste.

    Serve it with hot phulka, roti or chapathi. It is ideal o pack in the lunch

    Capsicum Stri Fry

    If you ever make Capsicum Stir Fry in your kitchen, take a photo and share with me by tagging @foodiejayashree on Instagram and @evergreendishes on Facebook.

  • Dal Dhokli Recipe | Gujarati cuisine

    Dal Dhokli Recipe | Gujarati cuisine

    Jump to Recipe Print Recipe

    Dal Dhokli is a sweet, spicy, tangy lentil based with wheat flour dumplings from Gujarati cuisine. It is a popular dish and made regularly in most households. It is a comfort food and holds a special place in every Gujarati’s heart. It is ideal to serve for lunch or brunch.


    Being a South Indian, it was not made at home. Chapathi was prepared regularly and dal was quintessential but dal dhokli was hardly known to us. I had heard from friends about it. The past few years has seen a shift and different kind of cuisine are liked at home. it is now made regularly, at least twice in a year.  It makes a tasty food when we are bored of the usual routine cooking. 
    Dal Dhokli is a healthy, filling, no onion garlic, vegan meal which you can make with ingredients easily available at home. A simple, filling, tasty dish which makes a good food by itself. It is filling and the goodness of lentil makes a wholesome diet.

    Coming to the Gujarati cuisine, I have shared couple of recipes here. Dhokla is a family favourite, I keep making a variety of them. Oats Dhokla, Millets Dhokla, Corn Dhokla are some of them. Tri-colour dhokla recipe  will be posted soon, watch out this space. Thepla makes a good breakfast option and make it atleast once in a month. Khakhra is a crispy, savoury snack  ideal to store at home. I have also shared cabbage and methi muthiya recipe earlier. Among the sweets, I have ABC Halwa and Sukhdi. 

     

     

    dal dhokli
    dal dhokli

     

    Ingredients :


    For the dhokli :


    1/2 cup wheat flour
    2 tsp chickpea flour
    1/4 teaspoon ajwain
    1/4 teaspoon cumin
    1/8 teaspoon asafoetida
    1/8 teaspoon turmeric powder
    1/2 teaspoon chilli powder
    salt
    water


    For the dal:


    1/2 cup tur dal / pigeon pea/ yellow dal 
    1/4 teaspoon turmeric powder
    1.5 cup water
    2 tablespoon groundnut
    2 teaspoon oil
    1/2 teaspoon mustard
    1/2 teaspoon cumin
    2 red chilli
    1 green chilli
    a few curry leaves
    1/2 inch ginger
    1/2 teaspoon sugar
    salt
    water as required

    Method: 

    1. Wash the dal and keep it a pressure pan with three times the water in it. Add a pinch of turmeric powder. In another bowl, put the peanuts and cook them together in a pressure cooker. Let it cook for three whistles. Allow the pressure to release by itself. The dal should be well cooked. Give a stir and keep it aside.
    2. Take a wide bowl, put the ingredients for dhokli except water.Give a mix. Now, add little water at a time and make a stiff dough.Keep it covered for sometime. 
    3. Take oil in a pan, add mustard seeds as it crackles, put cumin. Then add pieces of  red chilli, curry leaves and slit green chilli. Give a mix, put the dal to it. Add salt and sugar. Put the cooked peanuts to it. Adjust the consistency, the dal should be of a thicker consistency. But since, you will be boiling it, you can add some water to it. 
    4. Make three balls of the dough, roll them into chapathi and cut them into rectangular shaped pieces. As you cut it, put a few into the dal which is kept on the other side of the stove. Repeat for the rest of the dough. 
    5. Add the dhoklis with a time interval, lest they may stick together and form a lump. Let it boil for sometime. Keep stirring in between. 
    6. You can garnish with fresh coriander and lime juice. It is best served hot. 
    7. Dal Dhokli is ready to serve. 
    Evergreendishesdev

    Dal Dhokli

    Dal Dhokli is a sweet, spicy, tangy lentil based with wheat flour dumplings in it. It makes a good lunch menu.
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    Course: brunch, lunch
    Cuisine: Gujarati
    Ingredients Equipment Method

    Ingredients
      

    For the dhokli
    • 1/2 cup wheat flour
    • 2 tsp chickpea flour
    • 1/4 teaspoon ajwain
    • 1/4 teaspoon cumin
    • 1/8 teaspoon asafoetida
    • 1/8 teaspoon turmeric powder
    • 1/2 teaspoon chilli powder
    • salt
    • water
    For the dal:
    • 1/2 cup tur dal / pigeon pea/ yellow dal
    • 1/4 teaspoon turmeric powder
    • 1.5 cup water
    • 2 tablespoon groundnut
    • 2 teaspoon oil
    • 1/2 teaspoon mustard
    • 1/2 teaspoon cumin
    • 2 red chilli
    • 1 green chilli
    • a few curry leaves
    • 1/2 inch ginger
    • 1/2 teaspoon sugar
    • salt
    • water as required

    Equipment

    • pan, ladle, rolling pin, bowls, serving spoon

    Method
     

    1. Wash the dal and keep it a pressure pan with three times the water in it. Add a pinch of turmeric powder. In another bowl, put the peanuts and cook them together in a pressure cooker. Let it cook for three whistles. Allow the pressure to release by itself. The dal should be well cooked. Give a stir and keep it aside.
    2. Take a wide bowl, put the ingredients for dhokli except water.Give a mix. Now, add little water at a time and make a stiff dough.Keep it covered for sometime.
    3. Take oil in a pan, add mustard seeds as it crackles, put cumin. Then add pieces of  red chilli, curry leaves and slit green chilli. Give a mix, put the dal to it. Add salt and sugar. Put the cooked peanuts to it. Adjust the consistency, the dal should be of a thicker consistency. But since, you will be boiling it, you can add some water to it.
    4. Make three balls of the dough, roll them into chapathi and cut them into rectangular shaped pieces. As you cut it, put a few into the dal which is kept on the other side of the stove. Repeat for the rest of the dough.
    5. Add the dhoklis with a time interval, lest they may stick together and form a lump. Let it boil for sometime. Keep stirring in between.
    6. You can garnish with fresh coriander and lime juice. It is best served hot.
    7. Dal Dhokli is ready to serve.
    Dal Dhokli

    If you ever make Dal Dhokli recipe, 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!

  • Aam ki Launji | Sweet and Sour Mango Pickle

    Aam ki Launji | Sweet and Sour Mango Pickle

    Aam ki Launji is a popular spicy, sweet and sweet pickle from North India. It tastes good with parathas, puri or thepla. 

    Summer brings in beautiful, sweet mangoes, the good fruit which we wait throughout the year. Raw mango is versatile to use. I have shared many mango recipes earlier. It is used to make pickles and juice. Raw mango chutney is tasty and makes a good accompaniment with any meal. The raw mango rice is a festive delicacy in South India. 

    Today, I am sharing another variety of pickle. It is quite popular in North India. The sweet and sour mango pickle makes a tasty accompaniment with paratha, puri or thepla. You can keep it in the refrigerator for a three days.  It makes use of the  basic spices and is ready in a few minutes. 

    Aam ki Launji

    Ingredients:


    1 raw mango
    1 tablespoon oil
    1/8 teaspoon mustard seed
    1/8 teaspoon cumin
    1/8 teaspoon fennel
    1/8 teaspoon kalonji
    1/8 teaspoon fenugreek
    1/8 teaspoon turmeric powder
    a pinch of asafoetida
    salt
    1.5 teaspoon chilli powder
    4 teaspoon sugar
    1/4 teaspoon coriander seed powder
    1/2 cup water

    Method:


    1. Wash, pat dry  and peel the mango. Cut into cubes.
    2. Keep the ingredients of the panch phoran mix ready in a small plate.
    3. Take oil in a pan, add the mentioned spices, turmeric powder and asafoetida. Put the mango pieces , mix it well and allow to cook for sometime. Sprinkle a little water if needed. The mango pieces cook quickly in two or three minutes.
    4. Add chilli powder, salt, sugar and coriander seed powder to it. Put some water in it. Let cook for two minutes. 
    5. Aam ki Launji is ready to serve.

    Take a tip:

    1.  You may need an extra spoon of sugar if the mango is too sour.
    2. Jaggery may be added instead of sugar. 
    3. Increase or decrease  the sugar and the spiciness as per your taste.
    4. The spice mix used here is called as panch phoran. It is an equal mix of cumin, fenugrek, fenneel, kalonji and mustard.

     

    Evergreendishesdev

    Aam ki Launji

    Aam ki Launji is a hot, sweet and spicy pickle from Rajasthan cuisine. It makes a good accompaniment with parathas, thepla or spicy puris.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Ingredients Method Notes

    Ingredients
      

    • 1 raw mango
    • 1 tablespoon oil
    • 1/8 teaspoon mustard seed
    • 1/8 teaspoon cumin
    • 1/8 teaspoon fennel
    • 1/8 teaspoon kalonji
    • 1/8 teaspoon fenugreek
    • 1/8 teaspoon turmeric powder
    • a pinch of asafoetida
    • salt
    • 1.5 teaspoon chilli powder
    • 4 teaspoon sugar
    • 1/4 teaspoon coriander seed powder
    • 1/2 cup water

    Method
     

    1. Wash, pat dry  and peel the mango. Cut into cubes.
    2. Keep the ingredients of the panch phoran mix ready in a small plate.
    3. Take oil in a pan, add the panch phoran mix, turmeric powder and asafoetida. Put the mango pieces , mix it well and allow to cook for sometime. Sprinkle a little water if needed. The mango pieces cook quickly in two or three minutes.
    4. Add chilli powder, salt, sugar and coriander seed powder to it. Put a little water.Let cook for a minute.
    5. Aam ki Launji is ready to serve.

    Notes

    • You may add an extra spoon of sugar if the mango is sour.
    • Jaggery may be used instead of sugar.
    • Adjust the sweet and spiciness as per your taste.

    If you ever make Aam Ki Launji  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! 

    Pin it for later:

    Aam ki Launji
    Aam ki Launji
  • Top Sweets and Savoury for Diwali

    Top Sweets and Savoury for Diwali

    Diwali is the time to enjoy with good sweets and savoury snacks. Here is a collection of top sweets and savoury from the blog.

    Diwali, festival of lights is most awaited by all as it calls for enormous celebrations. It begins with cleaning and preparation of various sweets and savoury snacks. Good food, meeting of friends and relatives, exchange of sweets usually take place.

    Diwali is the time to replenish and be happy. Whatever you decide to do, let it make you happy and contented. Immerse yourself for sometime in devotion to God, it gives peace and joy.

    May the festive season bring joy and immense happiness. May all dreams come true and let success knock at your door. Wishing you a very Happy Deepawali.

    Have you started your Diwali preparation? What are the variety of snacks you plan to make? Here are a few ideas from the blog, do check them out. Click on the title or the picture for the recipe.

    Ellu Holige / Til Poli

    Ellu Holige is a sweet stuffed flat bread. A filling of sesame and jaggery is stuffed and rolled into a pancake. It is tasty and ideal during any festivities.

    ellu holige / til poli
    ellu holige

    Chaler Payesh / Bengali Rice Kheer

    Chaler Payesh is similar to the kheer that is made in South India with a subtle change. It is tasty and loved by all at home.

    chaler payesh /bengali rice kheer
    chaler payesh / bengali rice kheer

    Papaya Halwa

    Papaya is one of the healthiest fruit but disliked by many. This sweet dish is tasty and hardly noticeable.

    papaya halwa
    papaya halwa

    Coconut Ladoo

    Coconut ladoo is one of the easiest sweets that you can make, it is tasty and ideal for any festival.

    coconut ladoo/ nariyal ladoo
    coconut ladoo /nariyal ladoo

    Oats Ladoo

    Oats Ladoo is a healthy twist to the usual sweet that you make.

    oats ladoo
    oats ladoo

    Rawa Kesari with Jaggery

    Rawa Kesari is one of the sweets that we cherish, here is a healthy twist to it. Jaggery is added to it, it tastes divine.

    bellada sheera

    Ragi Halbai / Finger Millet Fudge

    Ragi Halbai is a sweet made using finger millet. It is also a twist to the usual rice halbai that is made.

    Ragi Halbai / Fingermillet fudge
    Ragi Halbai / Fingermillet fudge

    Kul Kul Goan Sweet

    Kul kul are crispy, crunchy snacks that can be had any time of the day. It is one of the favourites of children, so I chose to add it here.

    kul kul
    kul kul

    Peanut Ladoo / Shenga Undi

    Peanut ladoo is easy to make and can be stored for a long time.

    peanut ladoo/shenga undi
    peanut ladoo / shenga undi

    Hayagreeva Maddi

    Hayagreeva Maddi is made using bengal gram, it is cooked well, simmered with jaggery and other ingredients. Tastes exotic if well cooked.

    hayagreeva maddi
    hayagreeva maddi

    Ash gourd Halwa / Dum root halwa

    Ash gourd halwa is a delectable sweet, commonly made in South India. It is usually made during marriages and ceremonies.

    dum root halwa
    dum root halwa

    Khaja / Kaja

    Khaja, crispy and flaky, makes a festive treat.

    Khaja, Tapeshwaram Khaja
    Khaja, Tapeshwaram Khaja

    Carrot Halwa

    Carrot halwa, another delectable sweet, made in a quicker version here.

    Carrot Halwa
    Carrot Halwa

    Basundi

    Basundi and Puri is an all time favourite.

    basundi
    basundi

    Karchikayi / Kajjikayalu

    Diwali seems incomplete without Karchikayi.

    karchikayi
    karchikayi

    Palak Sev/ Spinach Crispies

    After all the delectable sweets, we do need these savoury. The usual sev has palak flavour in it, sounds tasty, isn’t it?

    palak sev
    palak sev

    Butter Murukku

    Murukku and Chakli are two siblings which bring cheer to any festive ocassion.

    butter murukku

    Split gram Murukku

    Another variety of murukku, I love making these dry snacks as they are loved by all at home.

    murukku
    murukku

    Methi Mathri

    The freshness of fenugreek leaves gives a good flavour

    Methi Mathri
    Methi Mathri

    Salted Cashewnut in Microwave

    Salted cashewnuts give a lavish look to any ocassion, do give a try to it.

    salted cashewnuts

    Chiwda

    Chiwda is one of the essentials during Diwali, but ideal for any season.

    chiwda
    chiwda

    Namak Pare

    Crispy, crunchy snacks are kids favourite.

    namak pare
    namak pare

    If you have liked the collection, do share it further. Pin it for later:

    Diwali Collection 2019

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    If you ever recreate any dish, do take a picture and tag me @foodiejayashree on Instagram or @evergreendishes on Facebook.

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  • Mambazha Pulissery | Kerala Mango Curry

    Mambazha Pulissery | Kerala Mango Curry

    It’s raining mangoes, the best thing about summer is this fruit. Days would be dreadful thinking only about the heat. Coming to the recipe, I have another mango dish from Kerala cuisine, Mambazha Pulissery, such a delicious curry, we did really relish this one.

    Mambazha Pulissery or mango yoghurt curry is a popular dish from the Kerala cuisine. Pulissery is prepared with other veggies too but this one is uber delicious and part of the Sadya that is prepared during Onam. (more…)

  • Blogger Recognition Award 2017 and nominees

    Blogger Recognition Award 2017 and nominees

    I am excited to announce that I have been nominated for the Blogger Recognition Award by Possess The World. This blog has been the best to happen to show my creativity. It is really a good feeling to be nominated. Thankyou for nominating me, Possess The World  

    Blogger Recognition Award and nominees
    Blogger recognition Award and nominees

    What is the Bloggers Recognition Award?

    The Bloggers Recognition Award is nominated by our peers and recognises those bloggers who are interested in blogging and investing their time and energy into it. It is a award to feel something good and worthy about.

    What does the award mean?

    It means that our peers consider Evergreendishes as a good blog and some people are really reading our work.

    So what happens now?

    The nominated blogger

    1. Thank the blogger who nominated them and provide a link to their blog.
    2. Write a post to show the award.
    3. Give a brief story of how the blog started.
    4. Give two pieces of advice to new bloggers.
    5. Nominate 15 other bloggers for the Blogger Recognition Award
    6. Comment on each blog and let them know that you have nominated them.

    My blogging journey began three years back. I was writing on various platforms, I then decided to have my own blog and one niche. Since I loved cooking, I started writing about it. The journey has been a good experience. Meeting new friends, learning food photography, enriching blogging skills and much more.

    Along with blogging have managed to write a couple of e-books. South Indian Breakfast, 30 Tasty Dal Recipes and Breadbasket, all these are available on Amazon. Recently I have got a mobile app also for my website, something I am so happy about. Do check it.

    My advice to new bloggers:

    Blogging is not really a over night success. You do need to spend a lot of time with it. Be passionate and have patience.

    Write well, do not simply write for the sake of writing. Quality of the blog post is most important. It is always good to write on the topic that you know.

    And here are the nominees for the Blogger Recognition Award. Passing on the baton further, Congratulations folks ! (sorry, Possesstheworld I took some time to come up with this)

    Congratulations !! Dear bloggers, keep blogging !

    Mayuri Patel for Vegetarian Cooking, her blog is  mayurisjikoni.blogspot.in 

    Archana Gunjikar Potdar for  Innovative Cooking  themadscientistkitchen.com

    Sushma Pinjala for Cooking   sushmapinjala.blogspot.in

    Veena Krishna Kumar for Vegetarian Cooking, her blog is at  veenasvegenation.com

    Seema Doraiswamy Sriam for Cooking and travelogues, her blog is mildyindian.com

    Poonam Bachhav for Cooking, check her recipes at  poonambachhav.blogspot.in

    Raji RG for Inspirational Blogger. Her blog is    www.rainbowleaflets .com

    Wynee Catherine for literature. She writes on her blog  www.literature and movies

    Jaya Sarathe, a published and famous writer. Her writings are on     https://www.jayasarthe.com

    Pratishtha Malhotra writes about cinema and more on her blog  pocketdiarysite.wordpress.com

    Sunidhi Agarwal writes and enriches people to live life to the fullest at  thepinkcrayons.com

    Marnie Bonafe Torro, has a new internet built for book nerds at  http://www.bookblvd.net

    Nashra Usmani, a teenage blogger, her blog is  thenashratray.wordpress.com

    Ava James life style blogger and author. Her blog is www.inspiredbyhiswords.co.uk

  • Mega Diwali Collection

    Mega Diwali Collection

    Diwali is one of the important festivals that we celebrate. It is a festival which everyone looks forward to, four days of relaxation, festive atmosphere, array of sweets and savoury, pooja and celebrations with near and dear ones and not to miss the bursting of crackers! This year Diwali starts on October 17.

    I thought of making  a mega collection of sweets and savoury for Diwali. I approached my blogger friends on facebook and all were enthusiastic about it. Thankyou dear friends for your wonderful posts. This post would not have happened without your contribution. The collection consists of sweets for festive cooking, burfis and pedas to store in the box, cakes for the diwali party along with a few savoury dishes. I do know what to cook for the festive season.

     

    collage diwali 2017
    collage diwali 2017

    Click on the title or the picture for the recipe

     

    Basundi by Jayashree

    basundi
    basundi

     

    Moong Dal Halwa by Meera Giridhar

     

    Moong Dal Halwa
    Moong Dal Halwa

    Instant Rabri by Aanchal Arora 

    rabri
    rabri

    Rasmalai by Aruna Panangipally

    rasmalai
    rasmalai

    Bamboo rice payasam by Seema Doraiswamy Sriram

    bamboo rice payasam
    bamboo rice payasam

    Gurwale Chawal by Maria Nasir

    gurwale chawal
    gurwale chawal

    Munganey by Sandhya Nadkarni

    munganey
    munganey

    Peach Phirni by Poonam Bachav

    peach phirni
    peach phirni

    Rabri Malpua by Trupti Bhatt

    rabri malpua
    rabri malpua

    Meethe Chawal by Jolly Makkar

    meethe chawal
    meethe chawal

    Pista Gulkand Ladoo by Piyali

    pista gulkand ladoo
    pista gulkand ladoo

     

    Mysore Pak by Avin S Kohli

    Mysore pak
    Mysore pak

     

    Gujiya Bites by The Belly Rules the Mind

    Gujiya bites
    Gujiya bites

     

    Kesar Malai Peda by Jagruti Danecha

    Kesar malai peda
    Kesar malai peda

    Seven Cup Fudge by Jayashree

    seven cup burfi
    seven cup burfi

    Malai Cake by Sonia

    malai cake
    malai cake

    Chocolate Cupcake by Sarika Seth Gunjal

    Chocolate Cupcakes
    Chocolate Cupcakes

    Triple Chocolate Cake by Sonia Gupta

    triple chocolate cake
    triple chocolate cake

    Dharwad Peda by Parulz

    dharwad peda
    dharwad peda

    Little millet and walnut ladoo by Nalini Somayaji

    millet walnut ladoo
    millet walnut ladoo

    Chocolate Nankhatai by Poonam Bachhav

    chocolate nankhatai
    chocolate nankhatai

    Mango Almond Burfi by Sapna

    mango almond burfi
    mango almond burfi

    Nippattu by Jayashree

    nippattu
    nippattu

    Lauki Kofta Curry by Aanchal Gupta

    no onion garlic lauki kofta curry
    no onion garlic lauki kofta curry

    Vanilla, caramel and chocolate burfi by Jagruti Danecha

    Vanilla, caramel and chocolate burfi
    Vanilla, caramel and chocolate burfi

    No cook coconut gulkand modak by Sandhya

    Coconut gulkand modak
    Coconut gulkand modak

    Urad dal kachori by Swati

    Kachori
    Kachori

    Cherry chocolate kunafa tart by Afroz

    Chocolate Kunafa
    Chocolate Kunafa

    Amrit by Rajani

    Amrit by Rajani
    Amrit by Rajani

    Chiwda by Jayashree

    chiwda
    chiwda

    Wishing one and all a Happy Diwali ! May the year ahead be filled with peace and joy ! If you have liked this post, do share it further.

    Happy Cooking !

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  • Facebook Live Event from Food Panache

    This post is not a food post, but something related with cooking. How about watching some live cooking show, from the comforts of our home, isn’t that fun? Facebook Live is a new feature that has gained immense popularity.

    Food Panache is a popular  food group on Facebook.  It has more than 3,500 active members. They are hosting a Live Event on July 5 by Home Chef Rohini at 12p.m. Do keep yourself free during this hour.

    Did you take my e-book, “30 Tasty Dal Recipes“? It’s free until July 5 (Pacific time).

    Or you can click the link below

     

    [social_share style=”bar” align=”horizontal” heading_align=”inline” text=”” heading=”” facebook=”1″ twitter=”1″ google_plus=”1″ linkedin=”1″ pinterest=”1″ link=”” /]

  • Healthy bites with UTMT honey

    Healthy bites with UTMT honey

    Honey, the golden hued gelatenous liquid is sweet as sugar but good for health. It is packed with nutrients, flavonoids and anti-oxidants. It’s passed  through generations, as old as history can tell. It was used by the Munis and rishis to perform yajnas and as offerings to the Lord and used even today.

    Honey is a sugary food substance produced and stored by certain social hymenopteran insects.It is produced from the sugary secretions of plants or insects such as floral nectar or aphid honey-dew through enzymatic activity and evaporation. The variety of honey produced by  honey bee is popular world-wide and consumed by humans.

    Honey has many wonderful benefits. It prevents cancer and heart disease. It has antiseptic and antipyretic properties that helps to heal wounds and rashes. It reduces ulcer and gastrointestinal properties. It helps in reducing weight. It reduces cough and throat irritation.

    Honey has many medicinal uses. It helps to balance the five elements of the body. Ayurveda suggests the use of honey with many of its medicines.

    Today many kinds of honey are available. Raw honey is considered to be the best as it contains vitamins, minerals and  good enzymes.

    UTMT is organic pure brand of honey.  UTMT stands for “Under The Mango Tree”  It is a hybrid social enterprise that promotes beekeeping to increase the agricultural productivity and improve the lives of marginal labourers. It has impacted more than 15000 lives so far.

    UTMT honey is pure and organic. It is from single origin and  has no added sugar or flavours. It is direct supply from beekeepers. They have various flavours of honey. You can know more about them here

     

    UTMT Honey
    UTMT Honey

    UTMT Honey
    UTMT Honey

    I have received the sample of honey and it is really good. I substituted the sugar in my tea with honey. Honey can be used in many things. It can be used in salads. It can be used as a energy drink in the mornings. A glass of lime juice with honey helps to reduce weight. It can be used in sweets. It can be used as topping to enhance the taste.


    Here is an easy to make Healthy Bite  using honey.

    Ingredients:

    • 1 cup oats
    • 1 tablespoon pistachois
    • 1 tablespoon flax seeds
    • 1 table peanut butter
    • 1 tablespoon  UTMT honey

    Method:

    Blend oats, pistachois and flax seeds together. Put it in a bowl. Add peanut butter and honey to it. Mix all of them together. Make balls and keep them in the refrigerator for half an hour. Healthy bites are ready to eat.

    Take a tip: You can substitute flax seeds with cantaloupe seeds, which is easily available.

    healthy bites
    healthy bites

    healthy bites
    Evergreendishesdev

    Healthy Bites

    A healthy snack to begin the day.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings: 8 balls
    Course: Snack
    Cuisine: international
    Ingredients Method Notes

    Ingredients
      

    • 1 cup oats
    • 1 tablespoon pistachois
    • 1 tablespoon flax seed
    • 1 tablespoon peanut butter
    • 1 tablespoon honey

    Method
     

    1. Blend oats, pistachois and flax seeds together.
    2. Put it in a bowl. Add peanut butter and honey to it. Mix it well with hands.
    3. Make balls. Keep it in the refrigerator for half an hour

    Notes

    You can replace flax seeds with cantaloupe seeds which is easily available.

    Disclaimer: This is a sponsored post written in colloboration with  UTMT, but the views are all my own.

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