Evergreendishes

Category: vegan

  • Instant ragi dosa | Ragi dosa recipe | Finger millet dosa

    Instant ragi dosa | Ragi dosa recipe | Finger millet dosa

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    Instant ragi dosa is tasty, healthy, easy to make  and ideal to serve either for breakfast or as a snack. It is vegan and gluten-free.

    Millets are the new age food. Many people are now aware of the benefits and including them regularly in their diet.

    What is a millet ?

    Millet is a small cereal that belongs to the grass family, Poaceae. It was first grown in Africa, soon spread to Asia. Different varieties of millets are grown in the world.

    What are the benefits of millet?

    Millet is rich in nutrients. It is rich in dietary fibre and contains minerals as calcium, magnesium, phosphorous, selenium as well as  vitamins like folate,  pantothenic acid,  riboflavin, Vitamin B6, C, E and K. The high fibre content found in it helps to reduce bad  cholesterol (LDL) while boosting good cholesterol(HDL). The phosphorous content helps the body to repair itself and also in the formation of cells. The iron and folate helps prevent anaemia  by maintaining adequate hemoglobin levels. The millets are usually prepared from the whole meal, the nutrients are retained in the food that is consumed.

    What are the different kind of millet ?

    The different type of millets are jowar, foxtail millet, finger millet, pearl millet, barnyard millet, kodo millet, little millet, proso millet.

    What is finger millet ?

    Finger millet or Ragi as it is commonly known as, is an important cop grown and consumed in India. It is rich in minerals, calcium, dietary fibre and anti-oxidants. Ragi mudde is the staple food of many people. It is also used in making sweets and other dishes. I regularly make Ragi Idli and Ragi Thalipeeth.

     

    Instant Ragi Dosa
    Instant Ragi Dosa

    What goes in the instant Ragi Dosa?

     

    • Ragi flour : Ragi flour is the main ingredient to make ragi dosa. Use good and fresh ragi flour. A flour which does not smell good is not worth wasting any time.
    • salt to taste
    • Onion: Chop it finely. I love to use vegetable cutter, it is so handy and useful to chop onion. No tears, no mess.
    • Coriander : Use fresh coriander
    • Water as needed to make the batter. Once you mix the batter, keep it aside for ten minutes.
    • oil to drizzle
    • Green chillies may be added.
    • Cumin may be added.

    Are there any variation to this ragi dosa ?

    Add half a cup of rice flour and mix it to a dosa batter consistency. Make it like the usual dosa.

    About the event:

    In the month of April, the theme at Shhhhh Secretly Cooking Challenge is Millets, it was suggested by Aruna Saras Chandra, a wonderful blogger at Vasus Veg Kitchen. I liked her bread gulab jamun, it is a quick-fix sweet that you can make. I love cooking with millets and jumped the bandwagon. My partner was Narmadha from Nams Corner, she gave me oil and coriander as the secret ingredients and I decided to make this Instant Ragi Dosa. I gave her salt and sugar and the outcome is the delicious Foxtail Millet Sweet Pongal, 

    Instant Ragi Dosa comes as a rescue, you can make it easily and it is a straight forward recipe.

    Instant Ragi Dosa

    Instant Ragi Dosa / Finger Millet Dosa

    Instant ragi dosa is crispy, tasty and easy to make. It is vegan and gluten-free.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Resting time 10 minutes
    Course: Breakfast
    Cuisine: South Indian
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 cup ragi flour
    • 1 onion
    • 1 tbsp coriander
    • salt to taste
    • water as required
    • oil to drizzle

    Equipment

    • skillet
    • turner
    • ladle
    • big bowl
    • small bowl
    • small spoon
    • serving plate

    Method
     

    1. Chop the onion finely.
    2. Wash and cut the coriander.
    3. Take ragi flour in a bowl.
    4. Add salt, chopped onion, coriander to it. Mix them.
    5. Add water and mix the batter without any lumps. Let the consistency be thin as rawa dosa batter.
    6. Keep it aside for ten minutes.
    7. Heat a skillet. Take a ladleful of batter and pour it from outside to inside like a rawa dosa.
    8. Drizzle oil, let it cook for sometime.
    9. Once the dosa is done, you can easily remove it, the edges come off.
    10. Fold it and serve immediately.

    Notes

    Green chillies may be added.
    Cumin may be added.
    Adding of onion is optional. 
    Keep the batter aside for ten minutes. 
    Instant ragi dosa is tasty, healthy, easy to make  and ideal to serve either for breakfast or as a snack. It is vegan and gluten-free.
    Instant Ragi Dosa | Finger Millet Dosa

    If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

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  • Aloo Chaat / Bengali cuisine

    Aloo Chaat / Bengali cuisine

    Aloo Chaat is a delectable dish ideal to serve as a starter or evening snack. The goodness of potato with spices as a snack is made in different ways, this is from Bengali cuisine.

    When potatoes and chaat combine, it has to be something nice, isn’t it?  A toast to all the potato lovers, I join your bandwagon in this, potatoes are versatile and handy. They can be made into tasty snacks as Aloo 65 or a stir fry to serve with roti as Aloo Matar. Veg Jadoh is flavoursome and Aloo Matar Paratha is everyone’s favourite.

    About the West Bengal Cuisine:

    The Bengali cuisine is flavoursome and has a huge spread of confectionaries and desserts. The main course  uses some rare spices that add a taste to the dish. Panch phoran is one such mix that is used in many dishes.

    The Bengali cuisine has four varied type of dishes, charbya (food that is chewed), chosya (food that is sucked), lehya (food that is licked) and peya ( liquid ones). The wide range of milk based sweets, delicious snacks such as golgappa and the various lip smacking dishes from both the vegetarian and non vegetarian, makes it one of the most sought cuisine. Ghugni chaat is a popular and filling snack from this cuisine. The rice kheer from Bengali cuisine is utterly delicious and ideal for any festival.

    About the Shhhh Cooking Secretly group

    Well, Shhhh Cooking Secretly Challenge group has reached the last state and it has been a great experience cooking and learning many new culinary skills. It’s a group where we have visited one state each month, partners are assigned and we exchange two ingredients and prepare a dish. Later the members of the group, try to guess them. For this month, I was paired with Sujata Roy of www.batterupwithsujata.com She has a wonderful collection of bengali dishes on her blog, do check them out. The secret ingredients  given to me are  tamarind pulp and bengal gram  and I have prepared this lip smacking delicious aloo chaat. I gave Sujata, mustard and kalonji and she prepared  a tasty curry, Chanar Shorshe Jhal

    aloo chaat

    Aloo Chaat | Bengali Cuisine

     

     

    Ingredients:

    • 4 potato
    • 1 onion
    • 2 tomato
    • 1 tablespoon bengal gram
    • 1/2 teaspoon cumin powder
    • 1/2 teaspoon coriander powder
    • 1/2 teaspoon chilli powder
    • 1/2 teaspoon chaat masala
    • 1 teaspoon tamarind puree
    • lemon juice
    • coriander for garnishing

    Method:

    1. Soak the chana dal for sometime.
    2. Cook the chana dal and potatoes together al dente.
    3. Cut the onion finely.
    4. Chop the tomatoes into small pieces.
    5. Let the pressure release by itself. Peel the skin and cut them into cubes.
    6. Put the cubes in a bowl.
    7. Add onion pieces.
    8. Put chaat masala, coriander  powder, cumin powder, salt and chilli powder.
    9. Put the tamarind pulp.
    10. Mix all the ingredients together.
    11. Finally add tomato and garnish with coriander and lemon juice.
    12. Serve immediately.

    Take a tip:

    Put chana dal and potato in  separate containers, wash the potatoes and cook them whole. Put chana dal with little water in another pan. Cook them for one whistle. Let the pressure release by itself. 

    Aloo Chaat

    Aloo chaat is a lip smacking delicious chaat
    Print Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Course: chats, evening snacks
    Cuisine: Bengali
    Ingredients Method Notes

    Ingredients
      

    • 4 potato
    • 1 onion
    • 2 to mato
    • 1 tablespoon bengal gram
    • 1/2 teaspoon cumin powder
    • 1/2 teaspoon coriander powder
    • 1/2 teaspoon chilli powder
    • 1/2 teaspoon chaat masala
    • 1 teaspoon tamarind puree
    • lemon juice
    • coriander for garnishing

    Method
     

    1. Soak the chana dal for sometime. Cook the chana dal and potatoes together in a pressure cooker al dente.
    2. Cut the onion finely.
    3. Chop the tomatoes into small pieces.
    4. Let the pressure release by itself. Peel the skin and cut them into cubes.
    5. Put the cubes in a bowl.
    6. Add onion pieces.
    7. Put chaat masala, coriander  powder, cumin powder, salt and chilli powder.
    8. Put the tamarind pulp.
    9. Mix all the ingredients together.
    10. Finally add tomato and garnish with coriander and lemon juice.
    11. Serve immediately.

    Notes

    Put chana dal and potato in  separate containers, wash the potatoes and cook them whole. Put chana dal with little water in another pan. Cook them for one whistle. Let the pressure release by itself. 

    Pin Aloo Chaat for later:

    Aloo Chaat is a delectable evening snack from Bengali cuisine. Boiled potatoes are mixed in a different spices to make a tasty snack.
    Aloo Chaat

    If you have liked this post, do share it with family and friends. Do leave a comment, and if you ever make this dish, take a picture and tag  @foodiejayashree on Instagram or @evergreendishes on Facebook.

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  • Tuvar Sabzi / Winter Special

    Tuvar Sabzi / Winter Special

    Tuvar Lilva is a winter vegetable, it is abundantly available. It makes a good accompaniment with chapati or jowar roti. Kachoris are often made and they taste good. It is often used in sambar along with other vegetables. 

    Tuvar  is mainly cultivated as a legume and is the primary food for the majority of the Indian population. Dal makes a good accompaniment with rice and chapati.

    Today, I have a stir fry and it can be made in 15 minutes if  peeled and kept ready.  What do you make with it? I had shared another variety earlier. 

    Tuvar is known as green pigeon pea and commonly called as Togare kalu in Karnataka and in Kerala as Tomara Payaru. In Europe, it is known as Congo Pea.

    tuvar sabzi
    tuvar sabzi

    Do you know the best way to store green pea and tuvar? Pour them in a zip lock bag, lock and deep freeze it. It stays good for atleast one month. If you keep it longer, the taste may not be all that good.

    To store green pea for a longer time, it is blanched, dried and then put in deep freezer. 

    Here is another recipe using Tuvar, ideal with chapati. 

    And here is the recipe of Tuvar Sabzi that I am sharing 

    Ingredients:

    • 1 cup tuvar lilva
    • 2 onion
    • 2 tomato
    • 1 tablespoon oil
    • 1/2 bunch coriander
    • 1 inch ginger
    • 6 green chilly
    • 4 cloves garlic
    • 6 cashew
    • salt

    Method:

    • Grind coriander, green chilly, ginger and garlic to a paste.
    • Cook tuvar lilva in pressure cooker with a little water.
    • Take oil in a pan, add onion and saute it.
    • Once it is light pink in colour, cashew pieces to it.
    • Then, add tomato and let cook for sometime.
    • Put turmeric powder to it.
    • Put the paste and the required salt.
    • Now, put the boiled peas to it and let cook for sometime.
    • Tuvar lilva stir fry is ready to serve.
    tuvar sabzi

    Tuvar Sabzi

    Tuvar Sabzi makes a quick and tasty accompaniment with chapati or jowar roti. It can be prepared in 15 minutes.
    Print Recipe Pin Recipe
    Course: curry, vegetable
    Cuisine: Indian, Vegan,
    Ingredients Method

    Ingredients
      

    • 1 cup tuvar lilva
    • 2 onion
    • 2 to mato
    • 1 tablespoon oil
    • 1/2 bunch coriander
    • 1 inch ginger
    • 6 green chilly
    • 4 cloves garlic
    • 6 cashew
    • salt

    Method
     

    1. Grind coriander, green chilly, ginger and garlic to a paste.
    2. Cook tuvar lilva in pressure cooker with a little water.
    3. Take oil in a pan, add onion and saute it.
    4. Once it is light pink in colour, cashew pieces to it.
    5. Then, add tomato and let cook for sometime.
    6. Put turmeric powder to it.
    7. Put the paste and the required salt.
    8. Now, put the boiled legumes to it and let cook for sometime.
    9. Tuvar Sabzi is ready to serve.

    If you ever make this recipe, take a picture and share it with us by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. It will be nice to see your creation. 

    You Tube Update:

    I have posted Strawberry Yoghurt on YouTube, do check it out.  Do like and subscribe to the channel. 

    Before I end my post, if you are not eating seasonal vegetables and fruits, I urge you to try tasting them. The fruits and vegetables  are good in quality, available in abundance and the price is less expensive. Buy from the local suppliers, they too are striving hard to make a living.

    Pin this for later:

    Tuvar Sabzi Winter Special
    Tuvar Sabzi Winter Special

     

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  • Sonth chutney / Imli chutney / Sweet chutney for chaats

    Sonth chutney / Imli chutney / Sweet chutney for chaats

    Sonth / saunth chutney is a sweet tamarind chutney used as an accompaniment with snacks such as samosa and kachori, topping for dahi balle and also to make all kind of lip smacking chaats. This version is from North India.

    I make sweet chutney using dates and always have it in my refrigerator. This version was new to me. Browsing different books, I find that there are slight variations in the recipe from individual to individual. Some use dry ginger powder, while few use spices too, while others just keep it simple with minimal ingredients.

    The first time I saw Sonth chutney was on Renu’s blog, last fortnight. I wanted to try it, as we love chaats at home. Very soon, I had to prepare from her blog for the Recipe Swap Challenge and here I am making this lip- smacking chutney. I have used the same ingredients but the method is slightly different. Do check out more recipes from Renu’s blog, she has a wonderful collection.

    Do you know that tamarind is one of the essentials in the daily cooking of South Indians. They use the pulp in sambar and rasam. Recently I had made this Imli ka amlana and it was liked by all.

    Sonth chutney / Imli chutney / Sweet chutney for chaats





    Ingredients: measurement used : 1 cup = 200 ml

    • 1 cup tamarind pulp
    • 2 cup jaggery grated
    • 1/2 teaspoon cumin powder
    • 1/2 teaspoon black salt
    1. Take a ball of tamarind and soak it in a glass of water for two hours.
    2. Grate the jaggery.
    3. Extract the pulp from the tamarind, pass through a sieve if necessary to remove the impurities.
    4. Put the tamarind pulp and jaggery in a pan. Add black salt to it. Boil it for three minutes.
    5. Let the consistency be thin, it becomes thicker on cooling.
    6. Add cumin powder.
    7. Once it cools, store in a clean bottle.

    Take a tip:

    • Sugar may be added instead of jaggery but I prefer adding jaggery here.
    • A little bit of ginger powder may be added to it, I have not added it.
    • Do not add more water while soaking or boiling. You can adjust the consistency while using it.
    Evergreendishesdev

    Sonth chutney / Imli chutney / Sweet chutney for chaats

    Sonth chutney is a tasty accompaniment from North India. One of the essentials in the refrigerator as it serves many purpose.
    Print Recipe
    Prep Time 2 hours
    Cook Time 10 minutes
    Course: condiments
    Cuisine: north indian
    Ingredients Method

    Ingredients
      

    • 1 cup tamarind pulp
    • 2 cup jaggery grated
    • 1/2 teaspoon cumin powder
    • 1.2 teaspoon black salt

    Method
     

    1. Take a lemon sized ball of tamarind, rinse and soak in a cup of water for two hours.
    2. Grate the jaggery.
    3. Extract the pulp from the tamarind. Pass through a sieve to remove impurities.
    4. Take a pan, add the pulp, jaggery and salt. Simmer for three minutes. Let the consistency be thin.
    5. Add cumin powder. Remove and keep it aside.
    6. Once it cools, store in a bottle.
    sonth / imli chutney / sweet chutney

    If you have liked this post, do share it further.

    If you ever make this, do tag me @foodiejayashree on Instagram or @evergreendishes on Facebook, I will be glad to see and share it further.

    Pin it for later:

    sonth / imli chutney / sweet chutney for chaats


    Don’t forget to check out the other recipes from this month’s Food Blogger Recipe Swap!

     

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    Good health begins at home, take the first step to cook regularly, good for you and your family.

  • Aloo Bharta / Oriya style potato mash

    Aloo Bharta / Oriya style potato mash

    Aloo Bharta or Potato Mash of Oriya cuisine is a simple yet flavoursome accompaniment to any meal. It is mainly used with rice but pairs well with chapati too.

    A little about the Oriya cuisine:

    The cuisine of Orissa is different from the other states, it has a distinctive style of cooking and it is mostly followed in all the traditional recipes. Panch phoran is an essential spice mix in their cooking, it is a blend of five spices namely cumin, mustard, fenugreek, aniseed and kalonji. The food is less spicy and mustard oil is used in some of their dishes.

    Most of the people are non-vegetarian and fish forms an integral part of their traditional cuisine. Rice is the staple food of this region.

    Today, I am sharing another potato recipe here, it is called as Aloo Bharta or Potato mash. It is mainly used with rice. Priya Sateesh of Priyas Menu gave me potato and mustard as the two secret ingredients and I prepared this dish. Yes, you guessed it right, it’s time for the monthly challenge at Shhhh Cooking Secretly Challenge group and we have entered the state of Orissa now.

    Potato Mash can be used :

    • dosa
    • chapati
    • rice
    • puri
    • as a filling for bread

    Aloo Bharta / Potato Mash 

    Ingredients: 

    • 4 potato boiled
    • 1 teaspoon mustard seed
    • 3 dry red chilly broken
    • 1 onion
    • 1 green chilly chopped
    • 1 tablespoon mustard oil
    • salt to taste

    Method: 

    1. Pressure cook the potatoes.
    2. Cut the onion finely.
    3. Once the pressure releases, peel the potatoes and mash them.
    4. Take oil in a pan, add mustard seed, as they crackle put the onion and saute for sometime. Let it turn translucent.
    5. Put the red chilly and green chilly to it, stir, after a few seconds put the mashed potato and salt. Mix well.
    6. Serve hot aloo bharta with phulka or chapati.

    Pin it for later:

    Aloo Bharta / Potato Mash
    Aloo Bharta / Potato Mash

    Aloo Bharta/ Potato Mash

    Aloo Bharta is a simple yet flavoursome side dish from Oriya cuisine. It pairs well with hot steamed rice.
    Print Recipe
    Prep Time 5 minutes
    Cook Time 10 minutes
    Resting time ( pressure release) 10 minutes
    Total Time 25 minutes
    Course: Side Dish
    Cuisine: oriya
    Ingredients Method

    Ingredients
      

    • 4 potato boiled
    • 1 teaspoon mustard seed
    • 3 dry red chilly broken
    • 1 onion
    • 1 green chilly chopped
    • 1 tablespoon mustard oil
    • salt to taste

    Method
     

    1. Pressure cook the potatoes.
    2. Cut the onion finely.
    3. Once the pressure releases, peel the potatoes and mash them.
    4. Take oil in a pan, add mustard seed, as they crackle put the onion and saute for sometime. Let it turn translucent.
    5. Put the red chilly and green chilly to it, stir, after a few seconds put the mashed potato and salt. Mix well.
    6. Serve hot aloo bharta with phulka or chapati.


    A few other potato recipes that I commonly make at home for lunch are Alu Matar, Raswali Aloo, Aloo Jeera

    If you have liked this post, do leave a comment. I will be glad to hear from you. If you ever make this dish, take a picture and share it on Instagram by tagging @foodiejayashree or on Facebook by tagging @evergreendishes.

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  • Tomato Chawtny

    Tomato Chawtny

    Tomato Chawtny (chutney) is a simple, rustic, tasty accompaniment from Naga cuisine. It is commonly served with rice and meat.

    Nagaland is a small state in the North-eastern part of India. It is the home to 16 tribes which are well settled in that region. Each region has its own culture and tradition, thus the cuisine too varies. It is mainly non-vegetarian which they consume on a daily basis. Along with a meat dish, boiled veggies and chutney is usually prepared along with rice. The food is spicy, Nagas are known to grown the hottest chilli, bhut jholokia.

    The state dish is a smoked pork cooked with fermented soya bean.

    The Shhhh Secretly Cooking group is visiting Nagaland and I am happy to have Seema of www.mildlyindian.com as my partner. Seema is a good friend and a talented blogger. Seema gave me tomato and salt as the secret ingredients and I came upon this tomato chutney (pronounced as chawtny), it is such a simple one but absolutely delicious. You can make it ten minutes with easily available ingredients.Without much ado, let me take you to the recipe of this chutney. I served it with phulka and also with rice and rasam.

    tomato chawtny
    tomato chawtny

    Tomato Chawtny

    Ingredients:

    • 2 tomato cut into slices
    • 3 cloves garlic
    • 1/2 inch ginger
    • a little coriander
    • salt to taste
    • 1 cup water

    Method:

    Put the ingredients and boil for 5 to 10 minutes, the tomato pieces should be mushy. Mash them well with the back of a ladle, the chutney is ready to serve.

    Evergreendishesdev

    Tomato Chawtny

    Tomato chawtny is a simple, no fuss accompaniment from Naga cuisine. It is usually served with rice as an accompaniment.
    Print Recipe
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Servings: 2 people
    Course: lunch ideas, Side Dish
    Cuisine: Indian, nagaland
    Ingredients Method

    Ingredients
      

    • 2 tomato cut into pieces
    • 3 cloves garlic
    • 1/2 inch ginger shredded
    • 2 green chilly broken
    • coriander little
    • salt to taste
    • 1 cup water

    Method
     

    1. Put the ingredients in a pan along with water. Boil for 5 to 10 minutes. The tomato should be mushy. Remove and mash it with the back of a ladle. Tomato chawtny is ready to serve.

    If you have liked this post, do share it with your family and friends. If you ever make this, do take a picture and tag @foodiejayashree on Instagram. Let’s be connected Facebook, Twitter, Pinterest and Instagram

    shhhhh secret cooking challenge
    shhhhh secret cooking challenge

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  • Raswali Alu / Quick Potato Curry

    Raswali Alu / Quick Potato Curry

    Raswali Aloo or Potato Curry makes a tasty accompaniment with any meal. Iy is ideal to pack in the lunch box, it is semi-dry, tasty and easy to prepare.

    I remember the days when I had to pack lunch boxes for children, it used to be a well planned  out preparation for the next day. It used to be a dry snack for short break and chapati for lunch.Children are fussy eaters and be assured they will not eat if they do not like it. They might exchange the box with classmates or just set it aside. Raswali Aloo was one of the dishes I packed along with chapati. It is easy to prepare and tasty, gets ready in thirty minutes, more easier if you have the pre-cooked potatoes and the dough in the refrigerator. I prefer cooking each day fresh. 

    Potato is a versatile veggie, we can use it for anything and I usually make it atleast once in a week. Here are some of the other potato dishes from the blog: Alu Jeera, Dum Aloo, potato and pea paratha, alu 65, grilled baby potato, 

    This is part of 4th week   Blogging Marathon 96 that I have joined under the event, ” Kids Event” under the theme ” Lunch Box Ideas in 30 minutes”

     

    raswali aloo

    Raswali Aloo

    Ingredients:

    raswali aloo
    raswali aloo
    • 1/2 kilogram potato
    • 2 onion
    • 3 tomato
    • 5 cashewnut
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon cumin powder
    • 1/2 teaspoon coriander powder
    • 1/2 teaspoon garam masala
    • 1/2 teaspoon chilli powder
    • salt
    • water

    Method:

    • Wash potato and cook them in a pressure cooker.
    • Blanch the tomato, make a puree of it.
    • Soak cashew in hot water.
    • Take oil in a pan, add cumin, as it crackles put the onion to it. Let cook for sometime, until it is translucent.
    • Add the tomato puree to it. Let cook for sometime.
    • Add turmeric powder, coriander powder, chilli powder, cumin powder and garam masala.
    • Let cook for sometime. Add salt to it.
    • Remove the skin of the potato and cut them into cubes.
    • Put some water into the cooked masala, we need a gravy here.
    • Now, add the potato cubes into it.
    • Let cook for sometime.
    • Garnish with fresh coriander leaves.

    Take a tip: 

    • Having boiled potatoes in refrigerator quickens the process.
    • If one keeps only potatoes in the pressure cooker, it cooks faster.
    • Cut the potatoes and put them in water while cooking instead of keeping the whole one. They cook properly. 
    • The gravy  for the dish can be made until the pressure releases, once you are able to, peel the skin, cut and put them into it. 
    Evergreendishesdev

    Raswali Aloo

    Raswali Aloo is a stir fry made with  potatoes in gravy, it is tasty and pairs well with chapati, phulka or roti. 
    Print Recipe
    Servings: 4 people
    Course: accompaniments, dinner ideas, lunch box, lunch ideas
    Cuisine: north indian
    Ingredients Method

    Ingredients
      

    • 1/2 kilogram potato
    • 2 onion
    • 3 tomato
    • 5 cashew nut
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon cumin powder
    • 1/2 teaspoon coriander powder
    • 1/2 teaspoon garam masala
    • 1/2 teaspoon chilli powder
    • salt
    • water

    Method
     

    1. Wash potato and cook them in a pressure cooker.
    2. Blanch the tomato, make a puree of it.
    3. Soak cashew in hot water.
    4. Take oil in a pan, add cumin, as it crackles put the onion to it. Let cook for sometime, until it is translucent.
    5. Add the tomato puree to it. Let cook for sometime.
    6. Add turmeric powder, coriander powder, chilli powder, cumin powder and garam masala.
    7. Let cook for sometime. Add salt to it.
    8. Remove the skin of the potato and cut them into cubes.
    9. Put some water into the cooked masala, we need a gravy here.
    10. Now, add the potato cubes into it.
    11. Let cook for sometime.
    12. Garnish with fresh coriander leaves.

    If you have liked this post, leave a comment. Pin it for later here: 

    Raswali aloo pin
    Raswali aloo

    If you ever recreate this dish, take a picture and tag @foodiejayashree on instagram, I will be glad to see your creation. 

    More recipes to come on blog, stay tuned. Follow evergreendishes on Facebook, Twitter, Instagram and Pinterest. 

    raswali aloo
    raswali aloo

    Sending this post to #BM96 for Srivalli’s Kids event, hosted by Bhawana, under the theme, “Lunch Box Ideas in 30 minutes”

     


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

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    Raswali aloo
    Raswali aloo

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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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  • How To Make Perfect Sabudana Khichdi

    How To Make Perfect Sabudana Khichdi

    Jump to Recipe Print Recipe

    Sabudana Khichdi is made from soaked tapoica pearls and tossed in spices, is a favourite of one and all. It is usually made during fasting days. It is tasty and makes a good evening snack. We all love this to the core. It is commonly used as a fasting food during Ekadasi and Navratri.

    Sabudana khichdi, reminds me of so many tales. My mother makes the best kind, it’s so tasty. I make sabudana khichdi quite often, it’s one of the favourite of my children, but somehow never made to the blog, happy I am posting it today.

    About the event :

    The Shhhh Secretly Cooking Challenge group have now reached the heart of the country, a foodies delight, splendid state of Madhya Pradesh. The cuisine of the state is influenced by neighbouring countries and has a love for street food. Thus, a wide range of delectable dishes are famous here from Malpua to Seekh Kabab. I was paired with Sasmita of www.firsttimercook.com She is a good cook and a consistent blogger. I had given milk powder and cashewnut as the secret ingredient,  and Sasmita prepared Mawa Baati.  Cumin and peanut were  the secret ingredients given to me  and I have prepared my favourite Sabudana Khichdi.

    We love sabudana khichdi at home, but somehow, this dish had not made to the blog. Now, I got a chance to put it here. But, I had put sabudana wada before, it is made in appe pan.

    casserole of sabudana khichdi
    sabudana khichdi

    Tips to make a good khichdi:

    Making a good khichdi is an art destined to a few. It is tricky and one gets to know it the hard way. Always use good quality sabudana. I prefer using Varalakshmi brand, it is good and gives me good results each time. Secondly, soaking is done with a little quantity of water,  for ten minutes. After ten minutes, discard the water and keep it aside for four to five hours.. Thirdly, sabudana khichdi needs a little more quantity of oil than other dishes we prepare.

    Steps in making sabudana khichdi:

    Preparing sabudana khichdi, needs a little planning as it needs to be soaked for a few hours.

    • soaking
    • roasting of groundnuts
    • grinding
    • cooking of sabudana

    Read the method given below for proper soaking of sabudana. 

     

    Ingredients:

    • 1/2 kilogram sabudana
    • 2 potato
    • 4 tablespoon roasted peanut powder
    • 8 green chilly (use less if spicy)
    • 1 +1 teaspoon cumin
    • 2 tablespoon ghee
    • 2 tablespoon oil
    • salt to taste
    • 1 lemon

    Method:

    1. Clean the sago pearls, wash them in running water, discard the water to remove all the starch. Put some water, a little above the sago pearls, keep it aside for ten minutes. Then discard the water again (keeping very little) and keep it aside closed for four to six hours. The pearls bloom and are  tender when you hold between fingers.
    2. Roast the peanuts and make a coarse powder.
    3. Grind green chilly and a spoon of cumin in the small jar.
    4. Cut the potato into small thin pieces. Put them in water to avoid discolouration.
    5. Take oil and ghee in a thick pan, add cumin, as it splutters, rinse the potato slices and put it. Let cook for sometime.
    6. In the meantime, add salt, green chilly paste and lime juice to the soaked sabudana. Mix it.
    7. Once the potatoes are cooked and slightly crunchy, add the mixed sabudana to it. Give a stir, let cook on a low flame for sometime.
    8. Garnish with fresh coriander. Fresh grated coconut may be used.

    Take a tip:

    1. Tapioca pearls or sabudana used are not the small, shiny tiny ones. These are white small balls.
    2. Green chilly, adjust as per your need. It also depends on the spice level of the green chilli.
    3. Washing the sabudana, adding water, keeping aside for ten minutes, then discard the water and soaking it  with very little water is an important step here.
    4. The measurements given here are for 1/2 kilogram of dry sabudana. Thus the quantity of prepared dish, it yields is more. Decrease the quantity proportionately as per your need.

    Sabudana Khichdi
    Evergreendishesdev

    Sabudana Khichdi

    Sabudana khichdi is delicious  snack prepared with tapoica pearls, spices are added to it and served usually during fasting days. 
    Print Recipe Pin Recipe
    Prep Time 7 hours
    Cook Time 20 minutes
    Soaking time 6 hours
    Total Time 6 hours 11 minutes
    Servings: 6 people
    Course: Breakfast, evening snacks, fasting recipe
    Cuisine: Indian, Madhya Pradesh
    Ingredients Method Notes

    Ingredients
      

    • 1/2 kilogram sabudana
    • 2 potatoes
    • 2 tablespoon oil
    • 2 tablespoon ghee
    • 1 +1 teaspoon cumin
    • 8 green chilly ( I used less spicy ones)
    • 4 tablespoon peanut powder
    • salt to taste
    • 1 lemon
    • coriander for garnishing
    • fresh coconut (optional)

    Method
     

    1. Clean the sago pearls, wash them in running water, discard the water to remove the starch. Put some water, a little above the sago pearls, keep it aside for ten minutes. Then discard the water (keeping very little) and keep it aside closed for four to six hours. The pearls bloom and are tender to hold between fingers.
       
    2. Roast the peanuts and grind to a coarse powder
    3. Grind green chilly and a spoon of cumin in the small jar.
    4. Cut the potato into small thin pieces. Put them in water to avoid discolouration.
    5. Take oil and ghee in a thick pan, add cumin, as it splutters, rinse the potato slices and put it. Let cook for sometime.
    6. In the meantime, add salt, green chilly paste and lime juice to the soaked sabudana. Mix it.
    7. Once the potatoes are cooked and slightly crunchy, add the mixed sabudana to it. Give a stir, let cook on a low flame for sometime.
    8. Garnish with fresh coriander. Fresh grated coconut may be used.

    Notes

    • Tapioca pearls or sabudana used are not the small, shiny tiny ones. These are white small balls.
    • Green chilly, adjust as per your need. 
    • It is essential for the sabudana to be  soaked and ready before cooking. Washing the sabudana, adding water, keeping aside for ten minutes, then discard the water and soaking it  with very little water is an important step here.
    • The measurements given here are for 1/2 kilogram of dry sabudana. Thus the quantity of prepared dish, it yields is more. Decrease the quantity proportionately as per your need. 

     

     

    Sabudana Khichdi
    Sabudana Khichdi

     

    Sabudana Khichdi
    Sabudana Khichdi

    shhhhh secret cooking challenge
    shhhhh secret cooking challenge

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    casserole of sabudana khichdi
    sabudana khichdi

     

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  • How to make jowar dosa

    How to make jowar dosa

    Jowar dosa | healthy recipe | south indian cooking || breakfast recipe

    Jowar dosa is a healthy twist to the usual one. It is tasty and can be made both crispy and soft. Serve it with chutney and potato sabzi for a good breakfast. Jowar is the Indian name for Sorghum. It is also known as Indian millet, Great millet, Durra and milo. In India, the other names by which it is known are jola, chholam or jonna.

    Dosa is one of the favourites of South Indian. A dosa batter in the refrigerator really saves our day ! It is on the weekly menu, and not to mention the many variety that they prepare. Rice is one of the essential ingredients in it, but now different versions are being made. We are more conscious of what we consume, thus dosa with millets has made their way in most kitchens.

    Jowar dosa is a healthy twist to the regular one and I am loving it. The taste is not similar but I can vouch that there is not much difference too. Infact, we are loving this variety of millets dosa. It is ideal for breakfast, evening snack or dinner. It is vegan and glutenfree.

    What are millets? 

    Millets are coarse grains and a repository of high fibre, protein, mineral and vitamins. They are widely grown as cereal crops for fodder and human food. Some millets are fox tail, sorghum, pearl millet, little millet, proso millet and barnyard millet. 

    Can one make the same quantity of batter as the regular dosa?

    I prefer not to make as the taste varies once the batter gets sour. The regular dosa tastes good.It is better to make these in lesser quantity as for a single use. 

    A few other dosa variety that I often prepare Neer Dosa, Rava Dosa,

    You can pair them with coconut chutney, green chutney or  Red Onion chutney 

    Jowar dosa
    Jowar dosa

    Here whole grains of jowar are used, they need to be soaked for a longer time. It is advisable to soak before you go to bed at night, but the urad dal, soak it for two hours only. Grind them to a batter and allow to ferment. Thus, pre-planning is essential.

    Make a small quantity and preferably finish the batter on the same day. If it remains, finish it the next day, I am doubtful how good it tastes as the usual dosa batter that we use.

    Since millet is used here, unlike the regular dosa, these need to be cooked on both sides.

    Jowar Dosa

    Ingredients:                       

     (Measurement used 1 cup = 150 ml)

    • 1 cup jowar
    • 1 cup rice
    • 1 cup urad dal
    • 1 teaspoon fenugreek
    • water for soaking
    • salt
    • oil for roasting

    Method:

    1. Wash and soak the jowar in water for six to eight hours.
    2. Soak rice separately with methi in it.
    3. Soak urad dal for two hours.
    4. Grind the jowar at first, add rice to it later and let them blend.
    5. After sometime, put urad dal to it. Put some water to the batter if needed. I preferably use the soaked water.
    6. Grind all of them to a smooth batter.
    7. Remove the batter in a wide bowl.
    8. Allow it to ferment for seven to eight hours.
    9. Add salt to the batter, mix it.
    10. Take some batter in another bowl.
    11. Heat a skillet.
    12. Take a spoonful of batter, pour it on the skillet and spread it inside out. A thin crepe can be made.
    13. Drizzle oil, once it roasted, turn it to the other side.
    14. Serve hot with chutney. Potato sabzi too tastes good.
    making of jowar dosa
    making of jowar dosa

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    Jowar dosa
    Jowar dosa

     

    Jowar dosa
    Evergreendishesdev

    Jowar Dosa

    Jowar dosa is tasty and healthy twist to the usual dosa. It can be served for breakfast, lunch, evening snack or dinner. 
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Fermentation time 6 hours
    Total Time 45 minutes
    Servings: 20 dosas
    Course: Breakfast, evening snacks, glutenfree
    Cuisine: karnataka, south india
    Ingredients Method Notes

    Ingredients
      

    • 1 cup jowar 1 cup = 150 ml
    • 1 cup raw rice
    • 1 cup urad dal
    • 1 teaspoon methi
    • water for grinding
    • salt
    • oil for roasting

    Method
     

    1. Wash and soak the jowar in water for eight hours.
    2. Soak rice separately with methi in it.
    3. Soak urad dal for two hours.
    4. While grinding, at first, put only the jowar in the machine. After sometime, put rice. Add some water. Then later, add urad dal. Grind all of them together to a smooth batter. 
    5. Remove the batter in a big bowl, allow to ferment for six to eight hours.
    6. Add salt to it.
    7. Mix the batter and take some in a small bowl. Heat a skillet, pour a ladle full of batter and spread it inside out to a thin crepe. Drizzle some oil.
    8. Allow to cook. Flip it to the other side. After two minutes, remove and serve.

    Notes

    • Make a small quantity of batter and finish it within a day or two. 

    This post is part of the theme #TimeForDoasatHW at Healthy Wellthy Cuisines group. Here are the other dosa varieties by co-bloggers

    If you have liked this post, do share it further.  Do pin it for future reference.

    If you ever make this recipe, do take a picture and tag me @foodiejayashree on Instagram, I will be glad to see your creation.

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