Evergreendishes

Category: vegan

  • Cabbage salad | how to make cabbage salad

    Cabbage salad | how to make cabbage salad

    Cabbage Salad is tasty and healthy. It is ideal to binge as a mid-day snack. 

    Many people desist eating raw cabbage. But it is healthy as it contains antioxidants and  fibre along with vitamins. Try to include more of this super food  in your daily diet. Raw cabbage tastes good only when it is fresh and is green in colour. Make sure you chop the cabbage finely.  The way a vegetable is chopped gives a different taste to the food. 

    The other salad recipes on the blog are watermelon rind salad, sprouted moong salad, kidney bean and corn salad. 

     

    DSC01698

    Ingredients :

    • 1 cabbage ( a small green one)
    • 2 tomato diced
    • salt
    • 1teaspoon lemon juice
    • 1 teaspoon olive oil
    • coriander leaves finely cut for garnishing

     

    Method:

    Shred the cabbage finely. The kind of cutting influences the taste of the food. Wash in running water and put  in a colander for sometime. In a bowl add chopped cabbage. Put tomato pieces to it. In a small bowl add olive oil, put salt and lemon juice to it.  Garnish with coriander leaves. Serve chilled.

    Take a tip:

    • Use fresh cabbage to make salads. A day old may be used in making stir fry and soup.
    • Choose cabbage that is green in colour.
    • Chop it finely.
    cabbage salad
    Evergreendishesdev

    Cabbage Salad

    Cabbage salad is tasty, easy to make and healthy. It is ideal to serve as a mid-day snack or lunch menu.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Total Time 15 minutes
    Course: dinner, lunch, mid-day snack
    Cuisine: Indian
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 cabbage a small green one
    • 2 tomato diced
    • salt
    • 1 teaspoon lemon juice
    • 1 teaspoon olive oil
    • coriander leaves finely cut for garnishing

    Equipment

    • 1 knife
    • 1 chopping board
    • 1 big bowl
    • 1 small bowl
    • 1 serving spoon

    Method
     

    1. Shred the cabbage finely. The kind of cutting influences the taste of the food. Wash in running water and put  in a colander for sometime. In a bowl add chopped cabbage. Put tomato pieces to it. In a small bowl add olive oil, put salt and lemon juice to it.  Garnish with coriander leaves. Serve chilled.

    Notes

    Use fresh cabbage to make salads. A day old may be used in making stir fry and soup.
    Choose cabbage that is green in colour.
    Chop it finely.

    If you ever make this Cabbage Salad recipe or any of my other dishes,  do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected.  Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon.  Happy Cooking !

     

     

  • Menthe Kadabu | Karnataka recipes

    Menthe Kadabu | Karnataka recipes

    Menthe Kadabu is a traditional recipe from Karnataka. It makes a good menu for lunch. Small, flattened discs of wheat flour are fried and sauted in a seasoning of fenugreek leaves, garnished with coconut.

    I attribute my cooking skills to my mom and mother in law and indebted to them. Both,  have been good cooks during their hay days and give good guidance.

    Methi or fenugreek leaves are extensively used by me. I like the pungent taste that it gives besides the nutrition.Here is one such kind where methi leaves are tossed in flattened puris. It is known as” menthe kadabu” in kannada.  I am sure  that you will love this recipe. Do let me know.

    methi delight
    methi delight

    INGREDIENTS :

    A  for the flattened puri or kadabu :

    • wheat flour 2 cups
    • chilli powder 1/2 tsp
    • salt
    • turmeric powder
    • asafoetida
    • rice flour 1tsp

    B   for the seasoning :

    • fenugreek leaves 2 bowls
    • chilli powder 1tsp
    • fresh coconut 1/2 bowl
    • oil for seasoning
    • cumin seeds 1/2 tsp
    • asafoetida
    • turmeric powder
    • salt

    Method :

    A  to make kadabu or flattened puri

    Mix the wheat flour with all the given ingredients into a thick dough. Keep aside for sometime.

     

    DSC01820

    Then, take a small ball and flatten between palms. Keep aside.

    Heat oil in a kadai and fry them. Keep aside.

    DSC01825

    B   For the seasoning :

    Cut and wash the fenugreek leaves. Take a kadai and make the seasoning using cumin seeds. Add the washed green leaves and saute for two minutes. Then, add chilli powder,salt and fresh grated coconut and mix well. Now, add the flattened puris , simmer for two minutes and remove from flame. Methi delight is rezdy to serve.

    methi delight
    methi delight

     

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    methi delight
    Evergreendishesdev

    Methi delight / menthe kadabu

    Methi delight or menthe kadabu makes a tasty dish, serve it for breakfast or with the lunch. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Total Time 30 minutes
    Course: Breakfast, lunch, weekend
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    For the flattened puri /kadabu
    • 2 cups wheat flour
    • 1 teaspoon rice flour
    • 1/2 teaspoon chilli powder
    • 1/4 teaspoon turmeric powder
    • 1/4 teaspoon asafoetida
    • salt to taste
    • water for kneading
    For the seasoning
    • 2 cup fenugreek leaves
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 1/4 teaspoon asafoetida
    • 1 teaspoon chilli powder
    • 1/2 bowl fresh coconut
    • salt to taste
    Other ingredients
    • oil for shallow frying

    Method
     

    To make the flattened puri / kadabu
    1. Mix all the ingredients into a stiff dough. Keep it aside
    2. Take a small piece of the dough, flatten between palms and keep aside on a plate. Repeat for the rest of the dough.
    3. Heat oil and fry them. 
    To make the seasoning
    1. Cut and wash the fenugreek leaves. Take a kadai and make the seasoning using cumin seeds. Add the washed green leaves and saute for two minutes. Then, add chilli powder,salt and fresh grated coconut and mix well. Now, add the flattened puris , simmer for two minutes and remove from flame. Methi delight is rezdy to serve.

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  • Sambar / south indian cuisine

    Sambar / south indian cuisine

    Sambar is a thick lentil based, thick soup like dish made with the addition of vegetables and spice mix, usually served with steamed rice. It is commonly made in every household in South India, though the spice mix varies.

    Sambar is thicker than rasam and usually, some kind of vegetables or green leaves are added to it. It is also served with idly and wada. Onion may or may not be added to it. This is a vegan food.

    Here is one kind of sambar that you can make on a regular basis.

    The ingredients that you need are:

    • 1 cup  tur dal
    • 1.5  cup beans,carrot and potato
    • 1 onion cut into small pieces
    • 1 tomato finely cut
    • 2 tsp of sambar powder
    • 1 tsp of chilly powder
    • a lemon size ball of tamarind
    • salt to taste
    • 2 tbsp of  ghee and oil mixed together for seasoning
    • 1/2 tsp of cumin seeds
    • a few curry leaves
    • coriander for garnishing

     

    Method:

    • Wash the tur dal and cook it in the pressure cooker with the veggies. Keep aside.
    • Soak tamarind in water for fifteen minutes.
    • Take oil in a kadai and make the seasoning. Add cumin seeds,curry leaves and onions. Saute till light pink in colour.
    • Add tomatoes and allow to cook till tender.
    • Extract the pulp from the tamarind. Strain it and measure a small glass of it. Pour it into the kadai.
    • Add sambar powder, chilli powder and salt.
    • Allow to boil for sometime.
    • Now add the cooked vegetables in dal .
    • Add sufficient quantity of water.
    • Allow to boil on slow flame,Garnish with fresh finely cut   coriander leaves.

    Take a tip:

    • Sambar powder is easily available in market.
    sambar
    sambar

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    Sambar / south indian cuisine

     

    This is an old post which I have redone with better pictures and text. Every fortnightly, a group of bloggers visit our old posts and edit one of them. Sending this to Foodies_ Redoing_Old Post19

     

    If you have liked this recipe, do share it with your family and friends. If you ever recreate it, take a picture and tag @foodiejayashree on Instagram, or @evergreendishes on Facebook and Twitter.

    Let’s be connected !

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  • Raw Mango Chutney

    Raw Mango Chutney

    Raw Mango Chutney is a popular summer accompaniment. It is usually made and stored in the refrigerator for later use. It pairs well with both rice and chapati.

    Raw mangoes are sour and mouth watering. One cannot resist eating them. A wide range of dishes can be made with raw mango, but make sure it has a sour taste, to give its  zing.

    Today, let us make the tasty raw mango chutney. Different states have different versions of the same chutney. The sad part is there is change in the method of preparation from one region to another. The same chutney is made sweeter by adding more jaggery to it in one part of the state, while in the other, they love it tart.

    Raw Mango Chutney
    Raw Mango Chutney

    Here is my version of Raw Mango  Chutney.

    Ingredients:

    • 2 cup raw mango pieces, skin has to be removed
    • 1cup fresh coconut.
    • 1/2 tsp of methi seeds
    • 2 tsp chillipowder
    • 1tsp salt
    • 1/2 tsp jaggery

    For the seasoning:

    • 2tsp oil
    • a pinch of asafoetida
    • 1/4 tsp of turmeric powder
    • a few curry leaves

    Method:

    1. Roast the methi seeds and keep aside.
    2. Roast the chilli powder with a little oil .
    3. Grind the mango pieces, then add the other ingredients and swirl again. Add seasoning and serve.
    Raw Mango Chutney
    Evergreendishesdev

    Raw Mango Chutney

    Raw mango chutney is tasty and tangy and makes a good accompaniment with any meal. It is one of the essentials of summer season.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course: chutney,
    Cuisine: karnataka, South Indian
    Ingredients Method Notes

    Ingredients
      

    • 2 cups raw mango pieces
    • 1 cup fresh coconut
    • 1/2 teaspoon fenugreek
    • 2 teaspoon chilly powder
    • 1/2 teaspoon jaggery
    • 2 teaspoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • salt to taste

    Method
     

    1. Wash the mango, pat dry. Peel the skin and cut into small pieces.
    2. Take a little oil and roast the mustard seeds. 
    3. Roast the chilly powder.
    4. Grind mango pieces. Add other ingredients and grind them together.
    5. Take oil in a pan and make the seasoning. Add the mustard seeds, as it splutters, add asafoetida and turmeric. 
    6. Put it over the chutney, mix and use.

    Notes

    • Mango should be tart.
    • If you like it sweet, add more jaggery. Different versions of the same chutney are made.

    A few other recipes with raw mango are : Raw mago rice, Raw mango salad, Instant mango pickle.

    If you have liked this post, leave a comment. It really motivates me to write more. Do share it further.

    If you ever make this recipe, take a picture and share on Instagram by tagging @foodiejayashree or on Facebook by tagging @evergreendishes.

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  • Raw Tomato Chutney

    Raw Tomato Chutney

    Raw tomato chutney is one of the chutney variety that I often prepare at home. It is tasty and spicy. Now, that tomatoes are in season, I usually have it in my refrigerator. Give a try to this variety, you will not regret.

    Raw Tomato Chutney
    Raw Tomato Chutney

    Raw Tomato Chutney :

    Ingredients :

    • 1/4 kg raw tomato
    • 1 cup grated coconut
    • 1 tbsp  white sesame
    • 4 green chillies
    • salt to taste
    • 1 tsp oil

    For the seasoning:

    • 2 teaspoon oil
    • 1/4 teaspoon mustard seeds
    • 1/4 teaspoon asafoetida
    • a few curry leaves

      Method:

    • Wash and cut the tomatoes.
    • Dry roast the sesame seeds
    • Take a little oil and roast the green chillies. Keep aside.
    • Now, add  a little more oil and put the tomatoes into it. Add salt and allow to cook till tender.
    • Allow to cool.
    • Grind all ingredients together.
    •  In a small pan, make the seasoning, put it over the chutney and serve with chapati or jowar roti.

    Raw Tomato Chutney

    Raw tomato chutney is a tasty accompaniment with any meal. It tastes good with chapati , jowar roti or even as an accompaniment with rice.
    Print Recipe
    Course: accompaniments, chutney,, Side Dish
    Cuisine: Indian, karnataka
    Ingredients Method Notes

    Ingredients
      

    • 1/4 kilogram raw tomato
    • 1 cup grated coconut fresh
    • 1 tablespoon white sesame
    • 4 green chilly
    • salt to taste
    • 1 teaspoon oil
    For the seasoning:
    • 2 teaspoon oil
    • 1/4 teaspoon mustard seeds
    • 1/4 teaspoon asafoetida
    • a few curry leaves

    Method
     

    1. Wash and cut the tomatoes.
      Dry roast the sesame seeds
      Take a little oil and roast the green chillies. Keep aside.
      Now, add  a little more oil and put the tomatoes into it. Add salt and allow to cook till tender.
      Allow to cool.
      Grind all ingredients together.
      Serve with chapati or jowar roti.
    2. Dry roast the sesame.
    3. Take a little oil and roast the green chillies. Keep it aside.
    4. Now, add a little more oil and put the tomatoes to it. Add salt and allow to cook until tender.
    5. Allow to cool. 
    6. Grind all ingredients to gether
    7. Take oil in a pan, make the seasoning. Put it over the chutney and serve with roti or chapati. 

    Notes

    • Adjust green chilly as per your need.
    • Use firm raw tomatoes for a tasty chutney.

     

    Gongura chutney

     

     

     

     

  • Lemon rice for festive season

    Lemon rice for festive season

    Lemon is one of the easiest , tasty and wholesome food which can be prepared in fifteen minutes. It is customary in our traditions to make this during festivals.

    It is popular as Chitranna in South India. It is ideal to pack for lunch box. The various variations that you can make here are many. If it is not festive season, use onions in the seasoning. If it is the season of peas, you can use them. (more…)

  • Vegetable Pulav/ how to make veg pulav

    Vegetable Pulav/ how to make veg pulav

    Pulav is rice dish, usually  made of basmati rice, cooked with  assorted veggies and  spices to give a tasty dish. It can be paired with any yoghurt based salad or any curry.

    Here is one kind of Vegetable Pulav that I often prepare at home.

    It is a norm these days to have a variety of pulav during functions and parties. It is loved by youngsters, as it is a taste that they are acquainted more often. Ladies, in their busy schedule, do find preparing vegetable pulav an easier task.

    veg pulav
    veg pulav

    Vegetable Pulav

     Ingredients :
    • 1 1/2  cup  basmati rice
    • 1/2 bowl of cut onions
    • 1 cup mixed vegetables as beans,carrots and peas
    • 1/2 inch cinnamon
    • 2 cloves
    • 2 cardamom
    • 1/2 bowl  coriander
    • 10 leaves  mint
    • 2 green chillies
    • 1/2 inch ginger
    • 3 cloves of garlic
    • salt to taste
    • 2 tablespoon  ghee + 1 tablespoon oil
    • water for cooking

     

    Method:
    • Wash the rice, drain water and keep aside.
    • Grind coriander, mint leaves, green chillies, ginger and garlic to a fine paste.
    • Take the mixture of oil and ghee,  I prefer doing that and add the spices, then add chopped onions and fry till slightly brown in colour. Now, add the vegetables and fry again. After two minutes,  put the ground paste and continue to saute. Then, add rice and saute for another two minutes.
    • Now, you can either put it in a rice cooker or cook in the pressure. Add three cups of water and salt and stir. Close the lid and allow to cook for one whistle.
    • Serve with onion salad.

    My other rice dishes on the blog

    Jeera rice, Kadai pulav, Spinach rice

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    Veg Pulav

    Evergreendishesdev

    Veg Pulav / How to make vegetable pulav

    Veg Pulav is a tasty, filling, one pot dish usually served during get-together and parties. Varied vegetables are cooked with spices in long grained rice, it makes a good meal when paired with yoghurt based salad or curry.
    Print Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Servings: 6 people
    Course: lunch ideas, Main Course
    Cuisine: Indian, north indian
    Ingredients Method

    Ingredients
      

    • 1 1/2 cup basmati rice
    • 1/2 bowl of cut onions
    • 1 cup mixed vegetables as beans carrots and peas
    • 1/2 inch cinnamon
    • 2 cloves
    • 2 cardamom
    • 1/2 bowl coriander
    • 10 leaves mint
    • 2 green chillies
    • 1/2 inch ginger
    • 3 cloves of garlic
    • salt to taste
    • 2 tablespoon ghee + 1 tablespoon oil
    • water for cooking

    Method
     

    1. Wash the rice, drain water and keep aside.
    2. Grind coriander, mint leaves, green chillies, ginger and garlic to a fine paste.
    3. Take the mixture of oil and ghee, I prefer doing that. and add the spices, then add chopped onions and fry till slightly brown in colour. Then add the vegetables and fry again. Now add the grind paste and continue to saute. Then, add rice and saute for another two minutes.
    4. Now, you can either put it in a rice cooker or cook in the pressure. Add three cups of water and salt and stir. Close the lid and allow to cook for one whistle.
    5. Let the pressure release by itself. Gently, mix the rice.
    6. Vegetable pulav is ready. Serve with any yoghurt based salad.

     

    This is an old post which I have redone with better pictures now. Sending this Foodies_Redoing Old Post 21, a group of bloggers who actively participate every fortnight. It’s good to give these old posts a new look with better pictures and text.

    If you have liked this post, do share it with your family and friends. You can save the above image on Pinterest for further reference.

    If you ever make this recipe, do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook

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  • Potatoes tossed in cumin | Aloo jeera

    Potatoes tossed in cumin | Aloo jeera

    Potatoes play an important role in our daily cooking because of their versatility. You can use it for a wide range of dishes, from stir fry to snacks.

    Presenting to you all a  tasty and simple vegetable  with very few ingredients.  Potatoes tossed in cumin is nothing ,but our very own Aloo Jeera, which is loved by one and all. Over to the recipe below.

    The ingredients that you need are:

    1. 1/2 kilogram potatoes 
    2. 1/2 tablespoon cumin seeds 
    3. 1/4 teaspoon turmeric powder 
    4. 1/4 teaspoon asafoetida 
    5. 1/4 teaspoon mustard seeds 
    6.  2 teaspoon chilli powder 
    7. salt according to taste
    8. 3 tablespoon oil 
    aloo jeera
    aloo jeera

     

    METHOD :

    Cut the potatoes into medium sized long strips. Wash them well with salt water.

    Take a kadai and add oil to it. Add mustard seeds, turmeric and asafoetida. When it splutters, add thecumin seeds. Then add potato slices into it.

    Cook on a low flame until done. It needs time , so do not hurry with it.

    When done, add salt and chilli powder. Serve with chapati or rice.

    Other potato recipe on the blog: Grilled baby potatoes  Aloo Jeera

    aloo jeera
    Evergreendishesdev

    Aloo Jeera

    5 from 2 votes
    Aloo Jeera is one of the tastiest and easiest accompaniments that I can think of. It is liked by one and all.
    Print Recipe Pin Recipe
    Servings: 4 people
    Ingredients Method Notes

    Ingredients
      

    • 1/2 kilogram potatoes
    • 3 tbsp oil
    • 1/4 tsp mustard seeds
    • 1/4 tsp turmeric powder
    • 1/4 tsp asafoetids
    • 2 tsp chilly powder
    • salt to taste
    • 1/2 tbsp cumin

    Method
     

    1. Wash the potato and cut them into medium sized long pieces.
    2. Take oil in a pan, make the seasoning. Add the mustard seeds, as it crackles, put asafoetida,cumin and turmeric. Then add the potato pieces.Mix well. Add salt.
    3. Let cook on a low flame, keep sauteing in between. 
    4. Once it is done, add chilly powder and let cook for another five minutes.
    5. Alu Jeera is ready to serve.

    Notes

    Do not peel the skin of potatoes.
    Wash the potatoes pieces well in salt water.
    Adjust chilly powder to your preference.

    Other side dishes that I often make at home are Alu Palak, Veg Hariyali and Methi Chaman.

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