Evergreendishes

Category: vegan

  • Aloo Matar / Potato Pea Curry

    Aloo Matar / Potato Pea Curry

    Aloo matar/ potato pea curry  is a classic  North Indian accompaniment. Chunks of boiled potato and green peas are immersed and cooked in a delicious gravy laden with spices, it makes a tasty accompaniment with any Indian flat bread as roti, nan, chapathi or phulka.

    Potato is a versatile vegetable and easy to prepare. It helps to prepare tasty dishes that is loved by all.

    Aloo Matar can be served  during breakfast, lunch or dinner. It is ideal to pack in lunch box too. It is vegan and gluten free.

    My other North Indian curry on the blog

    Restaurant Style Veg Hariyali, Tuvar Lilva Masala Curry, Matar Paneer

    aloo matar potato pea curry
    aloo matar potato pea curry

    Aloo Matar, Potato Pea Curry

    Measurment used : 1 cup =200 ml

    Ingredients:

    • 4 potatoes boiled
    • 1 cup green peas
    • 2 onions
    • 3 tomatoes
    • 1 tablespoon melon seeds
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 1 teaspoon ginger garlic paste
    • 1/2 teaspoon turmeric powder
    • 2 teaspoon coriander powder
    • 3/4 teaspoon garam masala powder
    • 1 teaspoon chilly powder
    • salt to taste
    • 1/4 teaspoon kasuri methi ( dried fenugreek leaves)

    Method:

    1. Blanch the tomatoes.
    2. Soak the melon seeds in water.
    3. Peel the skin and cut into cubes.
    4. Make a puree of the tomatoes.
    5. Make a puree of the soaked melon seeds.
    6. Boil the green peas, if using frozen peas, put them in hot water.
    7. Take oil in a pan, add cumin, as it splutters, add onion to it.
    8. Saute it for sometime.
    9. Add the puree and continue to saute for three minutes. Add turmeric powder, garam masala and coriander powder to it. Let cook for sometime.
    10.  Put the melon paste to it.
    11. Add water accordingly to get the consistency of the gravy.
    12. Peel the skin of potatoes and cut into cubes. Put potato pieces and boiled peas to the gravy.
    13. Crush kasuri methi with fingers and sprinkle over it.
    14. Cook for three minutes.
    15. Serve with hot phulkas.

    Take a tip:

    • Having boiled potatoes in the refrigerator eases quicking.
    • Kasuri methi is readily available in the market. You can make it at home also. Take a bunch of fresh fresh fenugreek leaves, cut the stalk, wash the leaves by rinsing a couple of times in water and put it dry. After sometime, put the fenugreek leaves in a microwave safe bowl and mixcrowave for two or three minutes. Fresh kasuri methi is ready. You can also dry the leaves in sunlight.
    Aloo matar| Potato and peas curry
    Aloo Matar | Potato and peas curry
    Evergreendishesdev

    Aloo Matar Potato Pea Curry

    5 from 2 votes
    Aloo matar is a delicious north indian side dish served with any Indian flat bread as roti, nan or phulka.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings: 4 person
    Course: kids favourite, lunch box, lunch ideas, Main Course
    Cuisine: Indian, north indian
    Ingredients Method Notes

    Ingredients
      

    • 4 potato
    • 1 cup green peas 1 cup =200 ml
    • 2 onion finely cut
    • 3 tomato
    • 1 teaspoon ginger garlic paste
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 3/4 teaspoon garam masala powder
    • 1 teaspoon chilly powder
    • 2 teaspoon coriander powder
    • salt to taste
    • 1/2 teaspoon kasuri methi

    Method
     

    1. Boil potatoes in pressure cooker.
    2. Boil peas separately. If using frozen, do not boil for long. Soak melon seeds in hot water for fifteen minutes. 
    3. Blanch tomatoes and make a puree. Make paste of melon seeds. 
    4. Take oil in a pan, add cumin, as it splutters, put onion in it.  Saute for sometime, until it turns light pink in colour. Add ginger garlic paste and let cook for sometime.
    5. Add tomato puree, let cook for two minutes. Add turmeric powder, garam masala, coriander powder and salt to it. Let cook for sometime, add the melon paste and mix it well. 
    6. Adjust the consistency of the curry. 
    7. Peel the potatoes and cut them into cubes. Throw them into the curry along with green peas. Crush the kasur methi with finger and sprinkle over it.Let cook for sometime.
    8. Serve hot with phulkas.

    Notes

    • Having boiled potatoes eases cooking.

     

    Aloo matar Potato pea curry
    Aloo Matar Potato pea curry

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    Aloo Martar
    Aloo matar

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  • Green Pulao| how to make green pulao

    Green Pulao| how to make green pulao

    Rice variety are tasty and filling. They are ideal to use as a single dish or pair it with other variety of dishes. Pulao is one of the dishes that I make quite often, it’s loved by all and its easy for me to prepare. Green pulao, I have been making this since sometime, it make a good one pot meal.

    Green pulao has the combination of mint and coriander along with other spices. I usually serve with onion raita (onion in yoghurt), but it can be paired with cucumber and onion raita too. A gravy based dish will also be ideal for a good meal.

    green pulao
    green pulao

    Lets get cooking Green Pulao

    Ingredients:

    • 1 cup basmati rice
    • 15 french beans
    • 1 capsicum
    • 1 cup green peas

    To be ground to a paste:

    • 2 green chilly
    • 1/2 bunch coriander
    • 15 mint leaves
    • 3 cloves garlic
    • 1 inch ginger
    • 1 onion

    Other ingredients:

    • 2 tablespoon oil and ghee
    • 1/2 inch cinnamon
    • 2 cardamom
    • 3 cloves
    • 1 bay leaf
    • 1/4 teaspoon shahjeera
    • salt to taste

    Method:

    1. Wash the vegetables and cut them.
    2. Wash the rice and keep it aside for ten minutes.
    3. Grind all the ingredients under the section “To be ground to a paste”
    4. Heat oil and ghee mixture in a par, add spices, let splutter, then add the ground paste, saute for sometime.
    5. Put beans to it. Then add peas and later add capsicum. Saute for two minutes.
    6. Put the soaked rice to it. Saute it lightly for two minutes.
    7. Now, add water and salt. Give a stir, close the lid and cook it for one whistle.
    8. Allow the pressure to release by itself.
    9. Gently mix the pulao with a ladle.
    10. Serve hot with onion raita.
    green pulao
    green pulao

    Green Pulao

    Green pulao is a tasty one pot meal that can be enjoyed for the weekend. 
    Print Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings: 4 person
    Course: brunch, dinner ideas, lunch ideas, Main Course, pulav variety, rice variety
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup rice
    • 15 french bean
    • 1 capsicum
    • 1 bowl green peas
    To be ground to a paste
    • 1/2 bunch coriander
    • 15 mint leaves
    • 2 green chilly
    • 1 inch ginger
    • 3 cloves garlic
    Other ingredients
    • 2 tablespoon oil and ghee
    • 1/4 teaspoon shajeera
    • 2 cardamom
    • 3 cloves
    • 1 bay leaf
    • water for cooking
    • salt to taste

    Method
     

    1. Wash the rice and keep it aside. 
    2. Cut the vegetables and keep them ready.
    3. Grind the ingredients under the section,”To be ground to a paste”
    4. Take oil and ghee mixture in a pressure pan, add caraway seeds, as it sizzles, put cinnamon stick, cardamom and cloves to it. Give a stir and after thirty seconds, put the ground paste. Saute for sometime.
    5. Now, add beans to it. After two minutes, put peas and then capsicum to it. Saute for sometime, add the washed rice to it. Saute slowly for sometime.
    6. Add water and salt to it. Give a stir, close the lid and let cook for one whistle.
    7. Allow the pressure to release by itself. Gently mix with a ladle. Serve hot with onion raita.

    Notes

    • Quantity of water depends on the rice. I usually add two cups of water for one cup of rice.
    • I do not soak the rice in water. I wash the rice, drain the water and keep it aside, this gives me good results. 
    • You may soak the rice if you wish.
    • I prefer to use oil and ghee mixture. You may use only ghee or oil.

    Other pulao recipes from the blog:

     

     

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

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

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

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

    Tuvar lilva masala curry
    Tuvar lilva masala curry

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

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    Let’s get cooking Tuvar Lilva Masala Curry

    Ingredients:

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

    Grind to a paste:

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

    Grind to a paste:

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

    Method:

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

    Take a tip:

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

    Tuvar lilva masala curry

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

    Ingredients
      

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

    Method
     

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

    Notes

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

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

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  • Mixed Vegetable Salad | healthy eating

    Mixed Vegetable Salad | healthy eating

    Mixed Vegetable salad is a tasty and refreshing salad. It is ideal as a snack or as an accompaniment with any meal.

    Today, salads form an important part of our diet more so than ever. We are more mindful of what we eat, though cannot cut down at all times. The alarming rise of death rates, obesity and risk to life style diseases are some of the factors that have made us to change for good.

    Salads are highly nutritious and less in calories. They are filling and tasty. Here is one such salad that I love to binge on.

    mixed vegetable salad
    mixed vegetable salad

    Mixed Vegetable salad

    Ingredients:

    • 4 cucumber
    • 1 onion
    • 1 tomato
    • 1 capsicum
    • 1 cup sweet corn kernels

    For the seasoning:

    • 2 teaspoon olive oil
    • 1/2 teaspoon pepper powder
    • 1 teaspoon lemon juice
    • salt to taste

    Method:

    • Wash all the vegetables (except the onions).
    • Cut the cucumber into small pieces.
    • Dice the tomato and capsicum into small cubes.
    • Cut the onion finely.
    • Put the corn kernels in hot water for sometime, drain the water and put in a colander after sometime.
    • Mix all the veggies in a bowl.
    • Mix the pepper powder and salt in lemon juice. Add olive oil to it. Mix and pour it over the salad.
    • Chill and serve.

    Take a tip:

    • You can add carrots, I have not added here.
    • Add walnuts and raisins if you are giving it to children.

    A few of my other salad recipes Watermelon and cucumber salad Kidney bean salad Two way crunchy salad  Exotic Spinach Salad

     

    mixed vegetable salad
    mixed vegetable salad
    mixed vegetable salad
    Evergreendishesdev

    Mixed Vegetable Salad

    Mixed vegetable salad is a refreshing and healthy salad. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Servings: 4 people
    Course: Salad
    Cuisine: international
    Ingredients Method Notes

    Ingredients
      

    • 4 cucumber
    • 1 onion
    • 1 red tomato
    • 1 capsicum
    • 1 bowl sweet corn kernels
    For seasoning
    • 2 teaspoon olive oil
    • 1/2 teaspoon pepper powder
    • 1 teaspoon lemon juice
    • salt to taste

    Method
     

    1. Wash the veggies (except onion) and pat dry.
    2. Cut onions finely.
    3. Cut cucumber into small pieces.
    4. Dice the tomato and capsicum.
    5. Put the sweet corn kernels in hot water for sometime. Drain and put in a colander.
    6. Mix all the veggies together.
    7. Mix the lemon juice, pepper powder, salt and olive oil.
    8. Put the seasoning over the salad. Chill and serve.

    Notes

    If you are using fresh corn, you need to boil them. I have used frozen corn kernels.

     

    Salad recipes from co-bloggers :

    Grilled Corn Nectarine salad  Chickpea with fruit and nutsalad  Grilled paneer salad with honey viniagerette  Fruit and Veggie Pasta Salad Cold Noodle salad

    If you have liked this post, do share it further. Appreciate all your comments, it really motivates me to write more. Follow evergreendishes on all other social media.

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  • Nippattu| Rice crackers | Karnataka recipe

    Nippattu| Rice crackers | Karnataka recipe

    Nippatu or rice crackers as they may be called are popular snacks prepared during festivities. They can be stored for a long time and can be used with tea or as an evening snack. In Karnataka, nippattu is different from other states. Here is one such kind. (more…)

  • 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

     

  • Crispy Bhindi Fry | okra fry

    Crispy Bhindi Fry | okra fry

    Crispy Bhindi Fry makes a tasty accompaniment with any meal. It is loved by one and all.

    Bhindi is the common name for ladies finger or okra. It is a versatile vegetable which can be turned into crispy fried savouries or as a stir fry. The stuffed okra is simply irresistible. The weather calls for fried food and I ended up frying it, Tasty Bhindi Fry is on the blog today. I like this recipe for it’s simplicity, no extra dressings or garnishing; but yet, it is tasty and loved by all.

    Bhindi fry

    It makes a good accompaniment  with hot steamed rice, a dollop of ghee elevates the taste. The best way is to eat it along with rice and sambar.

    My other bhindi recipes: okra stir fry, stuffed bhindi

    Let’s get over to the recipe of Bhindi Fry

    Ingredients:

    • 1 kg ladys finger/okra/ bhindi
    • salt to taste
    • 3 teaspoon chilli powder
    • oil for frying

    Method:

    1. Wash and dry the okra. Cut them into thin pieces.
    2. Take oil in a pan.
    3. Heat it.
    4. Once it it is hot, slowly put a bowl of it.
    5. Deep fry on medium flame, after sometime, keep it on high for sometime. Keep stirring with a ladle.
    6. Once it is light brown in colour, remove it on a tissue paper.
    7. Put the next batch to fry.
    8. Take the fried ones and put them in a bowl. Add a little salt and chilly powder (1/2 teaspoon). Mix it well.
    9. You need to repeat this step every time.
    10. Store in a air tight container.

    Take a tip:

    • Cut into thin slices.
    • Be careful while frying. Once, it is golden, remove it on a tissue paper. It does not taste good if it gets darker.
    • Add salt and chilly powder accordingly.
    • Close the lid once it is cool.
    Evergreendishesdev

    Bhindi Fry | Okra fry | Ladies finger Fry

    Bhindi fry is a tasty accompaniment that can be used with any meal. 
    Print Recipe
    Prep Time 15 minutes
    Cook Time 11 minutes
    Total Time 26 minutes
    Servings: 6 people
    Course: Side Dish
    Cuisine: Indian, karnataka, South Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 kilogram bhindi/okra/lady’s finger
    • 3 teaspoon chilly powder
    • salt to taste
    • oil for frying

    Method
     

    1. Wash and pat dry the okra. Cut them into thin pieces.
    2. Heat oil in a pan. 
    3. Once it is heated, add handful of cut pieces slowly into the oil.
    4. Deep fry on medium flame. After a few minutes, fry on high flame for one minute.
    5. Once it is light brown in colour, reduce the flame and remove it on a tissue paper.
    6. Put the next badge of okra pieces to fry.
    7. Put the fried okra in a bowl. Add a little salt and chilly powder to it. Mix it. It is ready to serve.
    8. Repeat for the rest of the cut pieces.

    Notes

    • Cut okra into thin pieces.
    • Add salt and chilly powder accordingly.

    About the event:

    This is an old post which I have redone with  better pictures. Sending it to Foodies_Redoing Old Post 30, a fortnightly event, where we work on a old post. Here I have changed the pictures.

    crispy bhindi fry

    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.

  • Ring Murukku snacks in the jar

    Ring Murukku snacks in the jar

    Ring murukku is another kind of dry snacks. It is from the state of Andhra Pradesh. They are soft but crispy, different from the usual kodbole that we make.

    ring murukku2

    Other snack recipes;

    Kodbole Instant Chakli Poha Chiwda

    Ingredients:

    • 1 cup rice flour
    • 1 tablespoon moong dal
    • 1 cup water
    • salt to taste
    • 1 teaspoon chilli powder
    • asafoetida
    • oil for frying

    Method:

    1. Wash and soak moong dal for half an hour.
    2. Heat one cup of water. Drain the soaked dal and put it in water along with salt.
    3. Once the water, put the rice flour, keep stirring continuously.
    4. When the consistency becomes thick, turn off the gas. Let cool.
    5. Add chilli powder and asafoetida to it. Knead it to a dough.
    6. Take a small ball of the dough and roll into the shape of a ring.
    7. Repeat for a few more balls.
    8. Heat oil in a frying pan.
    9. Once it is hot, put a few murukku (six to seven ) in the oil.
    10. Deep fry on medium flame until golden in colour.
    11. Repeat for the rest of the dough.
    12. Ring Murukku are ready to serve.

     

    Evergreendishesdev

    Ring Murukku

    5 from 1 vote
    Ring Murukku is another kind of snack that can be made and stored in jars. They are crispy on the outside but soft inside.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings: 6 people
    Course: festive treats, kids favourite, Snack, snack in the jar
    Cuisine: Andhra pradesh, Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup rice flour
    • 1 tablespoon moong dal
    • 1 cup water
    • salt to taste
    • 1 teaspoon chilli powder
    • asafoetida
    • oil for frying

    Method
     

    1. Wash and soak moong dal in water for thirty minutes.
    2. Heat one cup water. Drain the water from the soaked moong. Put it in water along with salt.
    3. Once it boils, add rice flour and stir continuously, it should come to a thick consistency.
    4. Let cool. Add chilli powder and asafoetida to it and knead well.
    5. Take a small ball of the dough and roll into a ring shape. 
    6. Make a few more rings.
    7. Heat oil in a pan.
    8. Once it is hot, put a few rings (about six or seven) and deep fry on medium flame until golden in  colour.
    9. Remove them on an absorbent paper. 
    10. Repeat for the rest of the dough. Ring murukku are ready to serve.

    Notes

    Make them more circular in shape like a small ring. Mine are not exactly like a ring, could not make them again for the photograph.

    Breakfast is one of the most important meals of the day. Are you struck for ideas in the busy mornings? Do check out this book of mine, “South Indian Breakfast” on Amazon.

    South Indian Breakfast
    South Indian Breakfast

    It is always good to have your feedback. Please do leave a comment below, it really motivates me to write more. If you have liked this post, do share it further.

  • Frankie, potato wrap in steps

    Potatoes are not only handy when we do not have any vegetables in the refrigerator, they are versatile too. One can use them in all the dishes, yes even sweets too, they do make a halwa of it ! Yes, today’s dish is of potato, but not a sweet one.  I will be presenting you with Frankie or  Potato Wrap , as some say it.

    I have been making Frankie quite often as everyone likes it at home. It is not only filling but can be packed for the lunch box too. I have tweaked the recipe to my needs and have been following the same.

    It’s again time for our blog hop with the theme as “Anything with  Potatoes  “. Thus, there will be an array of dishes for you to have a glance.

    frankie
    frankie

     

    Frankie, Potao Wraps

    Recipe Type: Breakfast,Snacks
    Cuisine: North Indian
    Author: Jayashree @evergreendishes
    Prep time:
    Cook time:
    Total time:
    Serves: 8
    A wrap that is tasty and easy to nibble on the go or in the box.

    Ingredients

    • For the stuffing : Measurement: 1cup = 200ml
    • potatoes 4
    • onion 2
    • chilly powder 2tsp
    • dry mango powder 1/2tsp
    • garam masala powder 1/2 tsp
    • salt to taste
    • turmeric powder a pinch
    • For the covering :
    • wheat flour 1 cup
    • all purpose flour 1 cup
    • clarified butter 1tsp
    • salt a pinch
    • water for kneading
    • For the paste:
    • mint leaves 1/2 cup
    • coriander 1cup
    • green chilly 2
    • garlic 2 cloves
    • ginger 1/2 inch
    • salt to taste
    • Other ingredients:
    • all purpose flour for dusting
    • oil for shallow frying
    • a little water for binding

    Instructions

    1. Pre-requisites :
    2. Boil the potatoes. Let cool. Remove the skin and mash it.
    3. Cut the onions finely.
    4. Grind all the ingredients under ” for the paste”
    5. To make the dough :
    6. Put the both the flour in a wide bowl. Add ghee and salt and mix it well to get a crumbly texture. Add little water and make a firm dough. Cover it with a cloth and keep aside.
    7. To make the filling :
    8. Add the onions and the dry ingredients to the mashed potatoes. Mix it well and keep it aside.
    9. To make the frankie:
    10. Take a small lemon sized ball of dough and roll it into a thin circle.
    11. Heat a skillet. I prefer using two skillets, one for dry roasting and one for sauteing, but you can use only skillet .
    12. Put the rolled phulka on the skillet.
    13. After a few seconds, flip it to the other side.
    14. Take it on a plate and smear some green paste over it.
    15. Take a ball of the mixture and place it in the middle of the phulka.
    16. Take the edge and cover it over the filling.
    17. Repeat the same for the other side by applying some water.
    18. Close the tiny openings at the top.
    19. Put it on the skillet and drizzle some oil over it.
    20. Cook it on medium flame until light spots are visible.
    21. Flip it to the other side and let cook it properly.
    22. Serve hot with tomato ketchup
    Notes
    I have used only potato for the filling. You may use green peas along with it.[br]I prefer using two skillets while preparing, one for dry roasting of the rolled phulka, and the other for shallow frying. You can use only one.

     

    MAKING OF FRANKIE IN STEPS :

    ingredients for the dough
    ingredients for the dough

    Wheat flour, self raising flour, clarified butter and salt are put in a wide bowl.

    main ingredients for the filling
    main ingredients for the filling

    Boiled potatoes and finely chopped onions, these are the primary ingredients of the filling.

    green paste
    green paste

    mint leaves, coriander, green chilly, garlic and salt are made to a paste in the mixie.

    filling being prepared
    filling being prepared

    Mash the potatoes, add the onions, dry mango powder, chilli powder, chat masala and salt

    filling is ready
    filling is ready

    Mix all the ingredients together and keep it aside.

    dough
    dough

    At first, mix the dry ingredients to a crumbly texture. Add little water and make a stiff but elastic dough. Cover and keep it.

    rolled a ball of the dough
    rolled a ball of the dough

    Take a small lemon sized ball of the dough and roll it into a thin circle.

    on to the skillet
    on to the skillet

    Heat a skillet, and dry roast for a few seconds on both the sides.

    green paste smeared
    green paste smeared

    Smear some green paste over it.

    and the filling goes
    and the filling goes

    Take a ball of the filling and place it the middle of the roasted phulka.

    sealing process
    sealing process

    Close one side of it. Apply a little water on the top side and the adjacent side, so that we can bind them.

    sealing process
    sealing process

    The other side is covered, close the ends too.

    shallow fry on skillet
    shallow fry on skillet

    Put it on a skillet and drizzle some oil over it.

    cook until done
    cook until done

    Roast well on both the sides.

    frankie is ready
    frankie is ready

    Frankie or Potato wrap  is ready to serve !

     

    frankie
    frankie

    Here are the other dishes with potato. Do check them !

    1. Vani – Alu Bhujia
    2. Poornima- Baked Samosas
    3. Piyali-Bhapa Aloo
    4. Padma- Chettinad Potato Fry
    5. Shubha-Aloo Halwa
    6. Swati- Aloo Matar Parcels
    7. Parvathy- Swiss Pancakes

     

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  • Masale Bhat | Karnataka Recipes

    Masale Bhat | Karnataka Recipes

    Masale Bhat | South indian cooking | rice dishes | masala bhat 

    Masale Bhat is a flavoursome, no onnion garlic rice dish from Karnataka. It is usually prepared  as  part of the festive menu.

    Rice dishes form one of the major attractions in South Indian festivals. Masala Bhath is one such kind which is tasty and can be made with the available ingredients.

    Preparations for Ugadi are on in most of the houses. It is an important festival for the people of South India. It is also celebrated by Sindhis, Marwaris and Manipuris. It falls on  the first day known as Padya in the month of Chaitra of the Hindu calendar. This is considered as the beginning of new year.

    People rise early in the morning, have an oil bath, decorate the house  with mango leaves and pooja is performed. The new panchanga is worshipped and it is customary to make an offering of neem and jaggery mixed with raw mango pieces. It is called as Bevu Bella. It signifies that we should accept both joy and sorrow gleefully.

    Among the sweets, kheer and holige are usually prepared. Today, I am presenting a tasty Masala Bhath to you all. Do read further.

    Here I am using capsicum, potatoes and peas. The potatoes and peas are parboiled. Fresh spice powder adds a good taste, though one can make it ahead and store. I prefer using the freshly made one.

     

    Masale Bhat is a flavoursome, no onion garlic rice dish from Karnataka. It is usually prepared during festive days as Ugadi and Deepavali.

    The ingredients needed are usually available in all south indian households. The vegetables used here are capsicum, potato and green peas. Do not skip on any of these, it lends a good taste to it.

    Ingredients:

    • 1 cup cooked rice
    • 3 potato
    • 2 capsicum
    • 1 cup green peas
    • 3 teaspoon spice mix
    • 1/2 teaspoon chilli powder
    • salt to taste

    For the seasoning :

    • 3 tablespoon oil
    • 1/2 teaspoon mustard
    • 2 teaspoon bengal gram
    • 2 teaspoon urad dal
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • a few curry leaves

    For the spice mix:

    • 3 tablespoon  coriander seed
    • 1 tablespoon bengal gram
    • 1 tablespoon urad dal
    • 6 dry red chilli
    • a few curry leaves
    • 2 cloves
    • 15 peppper corn
    • 1 inch cinnamon

    Method :

    1. Cook the rice and keep it aside. The grains of rice  should be separate.
    2. Cut the vegetables.
    3. Put the potatoes to boil, when they are nalf done, add green peas to it.
    4. Make the spice mix by roasting the ingredients separately  under the section,” For the Spice Mix” and grindd them to a powder.
    5. Make seasoning, add mustard seeds, as it crackles put bengal gram urad dal, asafoetida, turmeric powder and capsicum.
    6. Once the capsicum pieces are cooked, put the boiled peas and potato to it.
    7. Add three teaspoon of spice mix, a little chilli powder and salt.
    8. Mix it well, let cook for a minute.
    9. Switch off the gas, put the rice and mix it gently.
    10. You may garnish with fresh coriander.

    Masale Bhat

    Masale Bhat is a flavoursome rice dish from South India. It is usually prepared during festive days.
    Print Recipe Pin Recipe
    Ingredients Method Notes

    Ingredients
      

    • 1 cup cooked rice
    • 3 potato
    • 2 capsicum
    • 1 cup green peas
    • 3 teaspoon spice mix
    • 1/2 teaspoon chilli powder
    • salt to taste
    • For the seasoning :
    • 3 tablespoon oil
    • 1/2 teaspoon mustard
    • 2 teaspoon bengal gram
    • 2 teaspoon urad dal
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • a few curry leaves
    • For the spice mix:
    • 3 tablespoon coriander seed
    • 1 tablespoon bengal gram
    • 1 tablespoon urad dal
    • 6 dry red chilli
    • a few curry leaves
    • 2 cloves
    • 15 pepper corn
    • 1 inch cinnamon

    Method
     

    1. Cook the rice and keep it aside. The grains of rice  should be separate.
    2. Cut the vegetables.
    3. Put the potatoes to boil, when they are nalf done, add green peas to it.
    4. Make the spice mix by roasting the ingredients separately  under the section,” For the Spice Mix” and grindd them to a powder.
    5. Make seasoning, add mustard seeds, as it crackles put bengal gram urad dal, asafoetida, turmeric powder and capsicum.
    6. Once the capsicum pieces are cooked, put the boiled peas and potato to it.
    7. Add three teaspoon of spice mix, a little chilli powder and salt.
    8. Mix it well, let cook for a minute.
    9. Switch off the gas, put the rice and mix it gently.
    10. You may garnish with fresh coriander.

    Notes

    The rice should be well cooked but the grains must be separate.
    You can keep the spice mix in a clean, airtight container.

    Abot the event :

    Sending this to Foodies _Redoing Old Post 117. An old post got updated with better pictures and the text was modified, the recipe remains the same.

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