Til Chikki / Sesame Chikki for Makar Sankranti

sesame chikki  Til Chikki / Sesame Chikki for Makar Sankranti sesamechikki2

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

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

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

sesame chikki  Til Chikki / Sesame Chikki for Makar Sankranti sesamechikki 200x300

sesame chikki

Let’s get making Til Chikki / Sesame Chikki

Ingredients:

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

Method:

  1. Take a pan and dry roast the sesame on a slow flame for five minutes. It should turn light brown in colour and give a nice aroma. Put it aside.
  2. Grease the back of a plate and keep it aside. You can also do on the platform.
  3. In the same pan, add ghee. When it melts, add jaggery, mix it and keep stirring it on medium heat for three minutes.
  4. Add the roasted sesame to it, mix it well and pour it over the greased plate.
  5. Spread it evenly to 200mm wide.
  6. Cut it into small squares and allow to cool.
  7. Later, remove it and store in a jar.
sesame chikki  Til Chikki / Sesame Chikki for Makar Sankranti sesamechikki2 200x300

sesame chikki

My other recipes related to Makar sankranti

Til Chikki/ Sesame Chikki

Til Chikki or sesame chikki is crunchy and healthy snack to binge on. It is usually prepared during Makar sankranti. 

Prep Time 10 minutes
Total Time 10 minutes
Servings 20 pieces
Author jayashree

Ingredients

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

Instructions

  1. Dry roast the sesame seeds on a low flame for five minutes. It should be light brown in colour and give a good aroma. Put it to cool.

  2. Grease the back of a plate and keep it ready. 

  3. In the same pan, add ghee. When the ghee melts, add jaggery, mix it and allow it to melt. Keep stirring for three minutes.

  4. Put the roasted sesame seeds to it, mix it well and pour it over the the greased plate. Spread it with the the back of the ladle.

  5. Cut into small squares and allow to cool.

  6. Later, store it in an air tight container.

Recipe Notes

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

Makar sankranti recipes and related posts from co-bloggers:

Wishing all my readers a very Happy Makar Sankranti!

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Sukhi Arbi/ colocosia/ how to make dry arbi stir fry

sukhi arbi/ taro/arvi  Sukhi Arbi/ colocosia/ how to make dry arbi stir fry sukhiarbi10

Arbi is a root vegetable that is usually available in winter. The other names that that one can resonate with are colocasia, arvi, taro root, shyavi gadde. Sukhi arbi/colocasia makes a tasty accompaniment with any meal.

It is a powerhouse of nutrients. It is rich in dietary fibre and nutrition. It has other minerals as zinc, potassium ands magnesium.The leaves too are used in making a different kind of fritter, patrode, that is very tasty.

Today, is the beginning of another new year. Stepping into 2018 with a lot of good thoughts and positivity. Wishing one and all a Happy New Year. May the year be filled with peace and happiness.

Here is a sukhi arbi/ colocasia recipe for you. It can be eaten as a snack also.

sukhi arbi  Sukhi Arbi/ colocosia/ how to make dry arbi stir fry sukhiarbi8 200x300

sukhi arbi

Sukhi Arbi/ Colocasia

Ingredients:

  • 1/2 kilogram arbi/ colocasia / arvi/ taro root
  • 2 tablespoon oil
  • 1/2 teaspoon mustard
  • 1/4 teaspoon turmeric
  • a pinch of asafoetida
  • 2 teaspoon chilly powder
  • salt to taste

Method:

  1. Wash the arbi well by changing water.
  2. Steam it in a pressure cooker or in a pan. It should be moderately cooked.
  3. Peel the skin and cut into small circles.
  4. Heat oil in a thick bottom pan. Add mustard seeds, as it splutters, put asafoetida and turmeric powder, then add the cut pieces.
  5. Cook on a slow flame until it is done and crispy.
  6. Add salt and chilly powder, heat for a few more minutes, remove and serve.

Take a tip: The cooked arbi tends to give an itch to the hands on peeling the skin. Apply oil to the palms.

arbi  Sukhi Arbi/ colocosia/ how to make dry arbi stir fry shyavigaddi1 300x200

arbi

Arbi or colocosia is washed well in water.

 

sukhi arbi  Sukhi Arbi/ colocosia/ how to make dry arbi stir fry sukhiarbi1 300x200

boiled  arbi

Arbi is boiled in water here.

 

sukhi arbi  Sukhi Arbi/ colocosia/ how to make dry arbi stir fry sukhiarbi2 300x200

skin is peeled of arbi

Peel the skin of arbi.

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sukhi arbi

Cut into small pieces.

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seasoning

Make a seasoning.

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sukhi arbi in the making

Put the cut pieces into it.

sukhi arbi  Sukhi Arbi/ colocosia/ how to make dry arbi stir fry sukhiarbi6 300x200

sukhi arbi

Cook on a slow flame until it done and should be crisp. Add salt and chilly powder to it.

sukhi arbi  Sukhi Arbi/ colocosia/ how to make dry arbi stir fry sukhiarbi8 200x300

sukhi arbi

Sukhi arbi/ colocasia is ready to serve.

Take a tip:

  • Apply oil to the hands before peeling, it does give a itching sensation sometimes.
  • Add a little more oil if needed while cooking, this tends to use more oil.
  • Do not pressure cook with whistle. Mushy ones cannot be cooked here.
  • Arbi needs to be well roasted, it gives irritation to the throat if not cooked well.

Sukhi arbi/ colocasia/ taro

Sukhi arbi or dry colocasia stir fry makes a good accompaniment with any meal. Kids love to binge it as a snack

Course accompaniment, arbi recipe, dry sabzi, Side Dish
Cuisine Indian, South Indian
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 people
Author jayashree

Ingredients

  • 1/2 kilogram arbi
  • 2 tablespoon oil
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon asafoetida
  • 1/4 teaspoon turmeric powder
  • 2 teaspoon chilly powder
  • salt to taste

Instructions

  1. Wash the arbi by changing the water a couple of times.

  2. Boil it until it is tender.

  3. Peel the skin, cut into circular discs.

  4. Heat oil in a thick bottom pan. Make the seasoning, put the mustard seeds, as it splutters, put asafoetida and turmeric. Put the cut pieces into it. 

  5. Cook on a low flame. Keep stirring at constant intervals so that it does not get burnt.

  6. The arbi should be crisp on the outside and well cooked. 

  7. Put salt and chilly powder, mix and allow to cook for a few more minutes.

  8. Serve it as an accompaniment with rice or chapati.

sukhi arbi/ taro/arvi  Sukhi Arbi/ colocosia/ how to make dry arbi stir fry sukhiarbi10 200x300

sukhi arbi/taro/arvi

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A few arbi recipes by co-bloggers

 

Corn Capsicum Pizza in steps (quick recipe)

corn capsicum pizza  Corn Capsicum Pizza in steps (quick recipe) pizza

aHolidays are here again. Time to indulge in sumptuous food, cakes, pies, tarts and all that our  heart wishes as Christmas is round the corner. Pizza and burger are the favourite of children, they can live on it the whole day, isn’t it? Let’s make pizzas at home and make them happy. Corn capsicum pizza is a tasty pizza that is finger lickingly good.

This is a time saver post, pizza base are outsourced.

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corn capsicum pizza

Corn Capsicum Pizza

Ingredients:

  • 4 pizza base

For the topping: (vegetable mix)

  • 1 onion finely chopped
  • 2 tomatoes finely cut
  • 1 capsicum slit into small pieces
  • 1/2 bowl sweet corn kernels
  • 2 teaspoon oil
  • 1/2 teaspoon pepper powder
  • salt to taste

For dressing:

  • tomato ketchup/ pizza ketchup
  • oregano
  • chilli flakes
  • pepper powder
  • cheese cubes/ mozrella/ pizza cheese

Method:

  1. To prepare the vegetable mix, take oil in a pan, add the onions and saute for sometime. Then add capsicum and let cook for sometime. Once, it is slightly cooked, add the chopped tomato and allow to cook for sometime. Put the corn kernels and salt. Finally, add pepper powder, mix and remove from flame.
  2. To assemble, heat a skillet, put the topping side beneath on it. Heat it for some time.
  3. Smear some ketchup over it.
  4. Take the prepared topping and spread some over it. You need three to four spoon of it.
  5. Finally, top with cheese and put it on the skillet.
  6. Put some ghee around it and cover it with a lid.
  7. Allow to cook for sometime. The cheese should melt and the crust should be firm.
  8. Remove and put a little of the toppings, chilli flakes, oregano and pepper powder over it. Serve it immediately.
pizza base  Corn Capsicum Pizza in steps (quick recipe) pizza1 300x200

pizza base

The pizza base that I used, both I have kept opposite facing.

heat the pizza base  Corn Capsicum Pizza in steps (quick recipe) pizza2 300x200

making of pizza at home

Heat the skillet and put the base for topping to warm.

pizza topping  Corn Capsicum Pizza in steps (quick recipe) pizza3 300x200

pizza topping

The topping made with all veggies.

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pizza in the making

The pizza base is ready to be dressed.

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spread with ketchup

It is smeared with tomato ketchup.

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pizza topping

And then the prepared topping.

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topped with cheese

Finally the grated cheese.

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pizza in the making

Put it on the skillet, smear a little butter or ghee and cover it.

pizza ready  Corn Capsicum Pizza in steps (quick recipe) pizza10 300x200

pizza ready

Put the dressing (oregano, chilliflakes, pepper powder) over it and it is ready.

Corn Capsicum Pizza  Corn Capsicum Pizza in steps (quick recipe) pizza12 200x300

Corn Capsicum Pizza

Corn capsicum pizza

Corn capsicum pizza is an easy to make  dish for the holiday season. It is the favourite of children, they just love it.

Course evening snacks, party, Snack
Cuisine international
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Author jayashree

Ingredients

  • 4 pizza base

For the topping (vegetable mix)

  • 1 onion finely chopped
  • 2 tomato cut into small pieces
  • 1 capsicum cut into bits
  • 2 teaspoon oil
  • 1/2 teaspoon pepper powder

Other ingredients for seasoning

  • oregano
  • chilli flakes
  • pepper powder
  • mozrella cheese, pizza cheese grated
  • tomato ketchup

Instructions

  1. To prepare the vegetable mix, take oil in a pan, add the onions and saute for sometime. Then add capsicum and let cook for sometime. Once, it is slightly cooked, add the chopped tomato and allow to cook for sometime. Put the corn kernels and salt. Finally, add pepper powder, mix and remove from flame.

To assemble:

  1. Heat a skillet, take a pizza base, put the topping side beneath and warm it for sometime.

  2. Spread tomato ketchup.

  3. Then spread the prepared topping neatly over it. 

  4. Put cheese over it and put it over the skillet. Put a little ghee around it. Cover with a lid and allow to cook for sometime.

  5. The cheese should melt and the crust should be firm. Put the topping over it and serve.

Cooking is all about the happy moments that you create with your loved ones. Kids will be happy to assemble the pizza toppings for you. Sometimes, life is better this way, isn’t it? If you have liked this post, do share it further. Appreciate all your likes and comments.

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

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

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| Green pigeon peas curry| Togare kalu curry Tuvar masala 200x300

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| Green pigeon peas curry| Togare kalu curry Tuvar Lilva Masala 200x300

Tuvar lilva masala curry

Take a tip:

  • Add more green chilly if you want it spicy.

Tuvar lilva masala curry

Tuvar lilva masala curry is a tasty accompaniment that can be made during winters.

Course accompaniment, curry, gravy, Side Dish
Cuisine Indian, Vegan,
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author jayashree

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

Instructions

  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.

Recipe Notes

Add an extra green chilly if you want it spicy.

Tuvar lilva masala  Tuvar lilva masala curry| Green pigeon peas curry| Togare kalu curry Tuvar masala 200x300

Tuvar lilva masala

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

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Spring onion stir fry tasty accompaniment

spring onion stirfry  Spring onion stir fry tasty accompaniment spring onion stirfry

Two years back, it was after some thought I decided to make a spring onion stir fry. It’s a sort of compulsive buying for me, I simply end up buying some things. The firm, unblemished and bright green leaves are a lovely sight and make good dishes. Well, that’s one of the reasons I buy these beauties.  The spring onion stir fry was a hit and since then, it’s become a routine every now and then.

Spring onions are used along with other veggies in fried rice and other Indo-Chinese dishes. It enhances the taste of the dish.

Stir fry is made using spring onion and gram flour as the main ingredient. It tastes good with chapathi and jowar roti.

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spring onion stirfry  Spring onion stir fry tasty accompaniment spring onion stirfry 200x300

spring onion stirfry

 

Ingredients:

  • 2 cluster spring onion
  • 1 tablespoon oil
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon asafoetida
  • 1/4 teaspoon turmeric powder
  • 2 teaspoon chilly powder
  • 1 tablespoon gram flour
  • salt to taste

Method:

  1. Take the spring onion, remove the onion bulbs and cut the greens into small pieces.
  2. Discard the skin of the bulb and cut into small pieces.
  3. Immerse in water and wash it well.
  4. Put it in a colander.
  5. Take oil in a pan, add the mustard seeds, as it crackles put asafoetida and turmeric powder. Put the washed vegetable into it.
  6. Add salt and let cook for sometime. Add chilly powder and mix well.
  7. Finally put the gram flour over it and mix it well.
  8. Allow to cook for a few minutes.
  9. Remove and serve.
spring onion stirfry  Spring onion stir fry tasty accompaniment spring onionstirfry 2 200x300

spring onion stirfry

Spring onion stirfry

Spring onion stirfry

Course accompaniment, Side Dish, stirfry, vegetable
Cuisine Indian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Author jayashree

Ingredients

  • 2 clusters spring onion
  • 1 tablespoon oil
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon asafoetida
  • 1/4 teaspoon turmeric powder
  • 1 tablespoon gramflour
  • salt to taste
  • 2 teaspoon chilly powder

Instructions

  1. Take the cluster of spring onion, remove the onion bulbs and cut the greens into small pieces.

  2. Remove the skin of the onions and cut it into small pieces. 

  3. Put the chopped veggie into water and wash it well. Then, put it in a colander.

  4. Take oil in a pan, add the mustard seeds, as it crackles, put turmeric powder and asafoetida to it. Put the chopped greens to it. Add salt and allow to cook.

  5. Add chilly powder and mix it well. 

  6. Now, add gram flour to it,  mix and allow to cook for sometime. 

  7. Spring onion stir fry is ready to serve.

A few recipes using spring onion from my co-bloggers Spring onion kadhi Peyaazkoli Aloo Bhaja

Gongura chutney/ Pundi chutney / Sorrel leaves cooking

gongura chutney  Gongura chutney/ Pundi chutney / Sorrel leaves cooking gongura chutney1

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

Varied names of Sorrel

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

Health Benefits of Sorrel leaves

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

Different culinary uses of Sorrel leaves in India

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

gongura chutney  Gongura chutney/ Pundi chutney / Sorrel leaves cooking gongura chutney 200x300

gongura chutney

Ingredients:

For the  gongura/ sorrel leaves chutney

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

For the seasoning:

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

Method:

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

Take a tip:

  • Garlic may be added along with green chilly while sautéing.
  • Raw onions are added to the chutney by some people.
  • Chutney stays good for a couple of days if kept in refrigerator.
  • Tastes good with jowar roti along with stuffed brinjal as an accompaniment.
  • It can be mixed with hot steamed rice along with ghee.
  • The leaves are slimy, thus do not chop and wash them.
gongura chutney  Gongura chutney/ Pundi chutney / Sorrel leaves cooking gongura chutney1 300x200

gongura chutney

Gongura/ Pundi/ Sorrel leaves chutney

Gongura chutney is a popular accompaniment from South India. It makes a good accompaniment with jowar roti. 

Course accompaniment, chutney,, Side Dish
Cuisine Indian, karnataka, southindian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 bowl
Author jayashree

Ingredients

  • 2 cluster sorrel leaves
  • 6 green chilly
  • 1 teaspoon methi
  • 2 teaspoon oil
  • salt to taste

For the seasoning

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

Instructions

  1. Remove the stalk of the sorrel leaves, wash and put it to dry on a cloth. Cut the leaves. 

  2. Take oil in a pan, add fenugreek seeds and green chilly. Roast them, put them aside.

  3. In the same pan, add asafoetida and the sorrel leaves along with salt. 

  4. Let cook until tender. Remove and keep it aside.

  5. When cool, grind the fenugreek and green chilly together. Then add the sorrel leaves to it and blend altogether. 

  6. Make seasoning in another pan. Add mustard seeds to the oil, as it splutters, put asafoetida and turmeric powder. Put chutney to it and mix it well. Gongura chutney is ready to serve.

Recipe Notes

  • You may add garlic along with green chillies while roasting. 
  • Finely cut onion pieces can be put in the seasoning and sauted for sometime. 
  • This chutney tastes good with jowar roti.
  • It can also be served with hot steamed rice along with a dollop of ghee. 
  • This chutney can be stored in refrigerator. Put seasoning and use it.
Gongura chutney  Gongura chutney/ Pundi chutney / Sorrel leaves cooking Gongura chutney 3 225x300

Gongura chutney

Other chutney recipes on the blog

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

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15 lunch box ideas

lunch box collage  15 lunch box ideas lunch box collage 1

Preparing the lunch for the office or school is one of the prominent work that we have on daily basis. Oh! It is a dilemma to decide the dish  daily. This “X” dish does not taste good in the box, “Y”  dish is liked by one child, while the other detests, are some of the cribbings we often hear. Somehow, we have learnt to balance things.  Here are 15 lunch box ideas that you can use on a daily basis.  I usually packed chapati and sabzi. Rice had to be some kind of prepared dish, not the usual dal or rasam. Do take a peep below.

15 lunch box ideas  15 lunch box ideas lunch box recipes 200x300

15 lunch box ideas

Here are a few recipes that you can pack for the lunch box.

Sesame rice : Grind the paste and keep it in the refrigerator. Saute it and then mix along with prepared rice. It can be done in thirty minutes.

sesame rice  15 lunch box ideas sesame rice8 200x300

sesame rice

Kadai Pulav

This is one of the tastiest dishes you can make. Chop the veggies and store in the refrigerator, next day, just prepare it.

kadai pulav  15 lunch box ideas kadai pulav9 300x173

kadai pulav

Lemon rice

This popular south indian dish can be packed for lunch box.Make it with or without onion.

lemon rice  15 lunch box ideas lemon rice 200x300

lemon rice

Jeera rice

Jeera rice is versatile in its use. Pair it with some salad for a good lunch option.

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jeera rice

Chennai Idli 

These idli are soft and supple, ideal to pack in the box.

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ideal breakfast

Palak paneer 

I find chapatis to be the best option, filling and healthy. This palak sabzi is liked by all.

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palak paneer

Vegetable Pulav

Pulav can be prepared quickly, chop the veggies and store them in the refrigerator. It eases cooking in the morning.

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vegetable pulav

Spinach rice 

If your kids love, then you can make this one.

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Spinach Rice

Methi Parathas

Methi parathas do not need any accompaniments, only a pickle will do. They are tasty also.

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methi paratha

Spanish Rice

Here is one kind of rice dish with chipotle adobado.

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spanish rice

Tomato rice

The Indian version of Mexican rice, tomato rice too can be prepared.

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Tomato rice

Alu Methi

Potatoes are cherished at home in any form.

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alu methi

Beans stirfry

The simple south indian stir fry, pair it with chapati.

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green beans stirfry

Bandhakopir Torkari (Cabbage bengali style)

This is bengali style cabbage stir fry, tastes good with chapati.

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Bandhakopir tarkari

Mint Paratha

Mint paratha is another option that can be packed for the lunch box. It is mess free.

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mint paratha

I hope you like this collection of mine. Do follow evergreendishes on Pinterest, Twitter, G+, Instagram

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Panipuri/ golgappa/ puchka/ chaats time

panipuri pani puri recipe Panipuri/ golgappa/ puchka/ chaats time panipuri1

Panipuri is a popular street food that needs no introduction. The fun of eating panipuri is not limited to youngsters alone. The street vendor has a roaring business by selling this daily.

Panipuri, the small puffed puris are filled with a filling and eaten with a spicy, sweet and tangy water in it. Simple pleasures of life, isn’t it? It is called as Panipuri in north india, Golgappa in Uttarpradesh, Puchka in  Bengal and Gujarat, and as Gupchup in Jharkhad and Chattisgarh.

Different fillings can be used to fill the puri. The water is spicy, tangy and tasty. Different versions of pani too are made. Here is one kind which I often make at home.

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panipuri

 

Recently, I found puris on Urban Platter in Amazon and thought of trying them. Thus, I ordered a pack to see how it was. The puris are like fryums, you need to fry them and serve, isn’t that awesome? Once I put them in the oil, it puffed up, and I was wondering, such small ones, soon it enlarged and was perforated with patches. It was bigger than my usual ones! Taste wise, yes, did like it.

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panipuri online

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frying of puri

Earlier, I used to get from my local vendor. He makes a pack of these and keeps them ready whenever I need.

For the filling, I love using moong. I soaked the moong overnight, I replaced the water and boiled it with a little salt. One can also use a mixture of potatoes and chickpeas along with spices in it.

 

I am too scared to eat panipuri outside as we are never sure of the kind of water used. A little precaution does go a long way. It’s been many years since I have been regularly making at home whenever the children demand.

 

Recipe for Pani Puri

Ingredients:

30 puris

For the stuffing:

  • 1 cup moong
  • salt to taste
  • 2 onion finely chopped

For the water:

  •  1/2 bunch coriander leaves
  • a few mint leaves (20 -30 leaves)
  • 1 green chilly
  • 1 inch ginger
  • 1/2 teaspoon cumin powder
  • 1 teaspoon chaat masala
  • salt to taste
  • 2 tablespoon tamarind pulp
  • 1 tablespoon jaggery
  • 1 litre water

Method:

To make the stuffing:

  • Soak the moong over night. The next day, drain the water, wash in running, put some water and boil with a little salt. As they are soaked, they cook fast.
  • Once they cool down, remove the water and put the cooked moong in a bowl.
  • Add onions to it. Mix well and keep it aside.

To make the pani :

  • Wash coriander and mint leaves.
  • Grind them along with tamarind pulp, green chilly, ginger, salt to a fine paste.
  • Take water in a bowl. Add the ground paste, jaggery, cumin powder and chaat masala to it.
  • Keep it aside for an hour. Allow the flavours to imbibe.
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pani

To serve:

Place six puris in a plate ( any number as you wish!), put some filling in a small bowl and the pani in another bowl.

How to eat it:

The puri is lightly broken at the top. A spoonful of filling is put into it. Some pani is put into it and immediately put into the mouth.

Pani puri

Pani puri is a popular chaat and street food that is cherished by all. Small puris stuffed with a filling are eaten by dunking it with a spicy, tangy and tasty water. 

Course Snack
Cuisine Indian
Prep Time 4 hours
Cook Time 15 minutes
Total Time 4 hours 15 minutes
Servings 4 people

Ingredients

  • 30 small puris

For the stuffing

  • 1 cup moong
  • 2 onions finely chopped
  • salt to taste

For the pani

  • 1 litre water
  • 1/2 bunch coriander leaves
  • 20 mint leaves
  • 1 green chilly
  • 1 inch ginger
  • 1/2 teaspoon cumin powder
  • 1 teaspoon chat masala
  • 3 tablespoon tamarind pulp
  • 2 tablespoon jaggery
  • salt to taste

Instructions

To make filling

  1. Soak moong overnight. Drain the water, wash in running water and cook it with a little salt until tender. 

  2. Put the cooked moong in a bowl, add onions to it and mix it.

To make pani

  1. Wash coriander and mint leaves.

  2. Grind them to a fine paste along with green chilly, ginger and tamarind pulp.

  3. Take water in a bowl. Add the paste to it. Put cumin powder, salt, chat masala and jaggery to it.

  4. Close and keep it aside for an hour, let the flavours imbibe.

To serve panipuri

  1. Put six to eight puris in a plate. In a small bowl, put the filling. In another bowl serve the pani.

How to eat panipuri

  1. Take a puri in the hand, lightly break it on the top. Put a spoonful of filling to it, add some pani and eat it immediately.

Recipe Notes

  1. A filling of potatoes and chickpeas can also be made.
  2. Dates chutney may be used as a filling, then, do not add jaggery in the water.

 

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panipuri

 

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panipuri

My other chat recipes

Ragda patties Sevpuri

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