Nawabi green cutlets

It’s been sometime I have put any fried snack here. Summer has atlast vanished Now, the weather is good, it’s raining at times but pleasant. Loving this weather and the splendid climate ! Well, it’s hinting me to make some fried snacks to binge. Today, I present to you Nawabi  Green Cutlets. (more…)

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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Kurkuri bhindi | crispy bhindi fry

kurkuri bhindi  Kurkuri bhindi | crispy bhindi fry bhindi 3

Kurkuri Bhindi Fry or crispy bhindi fry  is a tasty accompaniment with any meal. Serve it with any meal as an accompaniment, it is loved and relished by all.

It is assured that I need okra at least once in a week, usually sabzi but sometimes I do fry.  Here is another kind of fry that is tasty and crispy.

Kurkuri Bhindi Crispy Bhindi Fry

Ingredients:

  • 1/2 kilogram bhindi
  • salt to taste
  • 1/2 teaspoon turmeric powder
  • pinch of asafoetida
  • 1/2 teaspoon pepper powder
  • 1/2 teaspoon chat masala
  • 2 teaspoon chilly powder
  • 1  teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 2 tablespoon fresh coriander chopped
  • 2 tablespoon gram flour
  • oil for frying

Method:

  1. Wash the bhindi and pat dry.
  2. Cut it vertically into four strips. If the bhindi are large in size, cut them into two.
  3. Add salt, asafoetida, turmeric powder, chilly powder, amachur powder, coriander powder, cumin powder, chopped coriander and mix it.
  4. Sprinkle  gram flour and mix it. Keep the mixture to marinate for twenty minutes.
  5. Heat oil in a pan. Put a few pieces of the marinated mixture into oil.
  6. Deep fry on medium heat for sometime.
  7. Turn them with a ladle. Once they are crisp and brown, remove them on a tissue paper.
  8. Repeat for the rest of the mixture.
  9. Serve with rice as an accompaniment.
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kurkuri bhindi

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bhindi pieces

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making of kurkuri bhindi in steps

Kurkure Bhindi

Kurkure bhindi is a okra deep fried by coating it with a mixture of spices. It makes a good accompaniment with any meal.

Course Side Dish
Cuisine Indian, north indian, Vegan,, Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Author jayashree

Ingredients

  • 1/2 kilogram bhindi/okra/ladiesfinger
  • salt to taste
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon asafoetida
  • 1/2 teaspoon chat masala
  • 1/2 teaspoon pepper powder
  • 2 teaspoon chilly powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 2 tablespoon gramflour
  • 2 teaspoon coriander leaves
  • oil for frying

Instructions

  1. Wash the bhindi and pat dry. Cut them vertically into thin strips. If the bhindi are big in size, divide them into two.

  2. Add salt, turmeric powder, asafoetida, chilly powder, coriander powder, cumin powder, pepper powder, chat masala and coriander leaves to it. Mix it well.

  3. Sprinkle gram flour to it and mix. Allow the mixture to marinate for 15-20 minutes

  4. Heat oil in a frying pan. Add a few pieces of the marinated pieces.

  5. Deep fry on medium heat. Turn it to the other side with a ladle. It should be crisp and light brown in colour.

  6. Remove it on a tissue paper. Repeat for the rest of the mixture.

  7. Serve with rice as an accompaniment.

Recipe Notes

  • Bhindi should be dry.
  • Use tender bhindi for better taste. 

 

Other bhindi recipes on my blog

Bhindi fry Stuffed Bhindi Okra Stirfry

Kurkuri bhindi | crispy bhindi fry bhindi 2 226x300

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Mixed Vegetable Salad | healthy eating

mixed veggie salad  Mixed Vegetable Salad | healthy eating mixed veggie salad2

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.

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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 | healthy eating mixed veggie salad 300x200

mixed vegetable salad

Mixed Vegetable Salad

Mixed vegetable salad is a refreshing and healthy salad. 

Course Salad
Cuisine international
Prep Time 10 minutes
Servings 4 people
Author jayashree

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

Instructions

  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.

Recipe Notes

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

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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

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Masala Mathri/ making of tasty mathri

masala mathri [object object] Masala Mathri/ making of tasty mathri mathri14

Mathri is a popular Rajasthani snack, that is usually had with a cup or tea or with pickle. It is crispy, flaky, mild spicy and tasty. It’s been one of the favourite at home. Masala mathri is a slightly modified version to the regular one.

Mathri is usually made with all purpose flour. But it can be made healthier by mixing equal quantity of wheat flour along with it, for now I am enjoying this version.

Other dry snacks on the blog Kodbole, Chakli

masala mathri [object object] Masala Mathri/ making of tasty mathri mathri14 200x300

masala mathri

Ingredients:

  • 1 cup wheat flour
  • 1 cup all purpose flour (maida)
  • 1/4 teaspoon soda
  • salt
  • 1/2 teaspoon carom seeds (ajwain)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon pepper powder
  • 1/4 teaspoon chat masala
  • 1/2 teaspoon garam masala
  • 2 teaspoon ghee
  • water for kneading
  • oil for frying

Method:

  1. Sieve wheat flour, all purpose flour and soda together.
  2. Add cumin, carom seeds, peeper powder, chat masala, garam masala and salt. Mix it.
  3. Put ghee and rub it well in the flour.
  4. Add water and knead to a dough of hard consistency.
  5. Cover it with a thin muslin cloth and keep it aside for ten minutes.
  6. Take a small ball of the dough and roll it into 3 to 4 inches in  diameter. It should be slightly thick.
  7. Roll a few more mathris.
  8. Heat oil in a pan.
  9. Take the rolled mathri and prick them with a fork.
  10. Put a couple of them in oil and fry on medium heat until golden in colour.
  11. Remove them on a tissue paper.
  12. Store them in an airtight container.

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flour

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basic spices

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other spices

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ghee

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rub it well

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dough

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cover it

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small balls

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small discs

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pricked

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deep fry

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masala mathri

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Kadale kalu usli/ black chana sundal

Kadale kalu usli kadale kalu usli Kadale kalu usli/ black chana sundal kadale kalu usli4

 

Black chana is predominantly used during religious ceremonies. It is usually made as a spicy usal or sundal and served during poojas and ceremonies. Ganesh puja, Naga chauti and during Mangal Gowri puja it is prepared. Today is Naga Chauti and thought I will post the recipe of kadale kalu usli  / black chana sundal. It is tasty and can be prepared more often as a snack or accompaniment. (more…)

Roasted paneer slabs/bread roll in steps

Grilled Paneer slabs roasted paneer slabs Roasted paneer slabs/bread roll in steps grilled paneer slabs6

Roasted paneer slabs/ bread roll in steps. Easy to make snack for evenings. Paneer stuffed bread rolls are roasted on a skillet.

Bread rolls are one of the favourite snacks that has been relished by all. The bread is stuffed with a filling that is prepared, rolled , sealed and deep fried. But here, it is shallow fried, thus a guilt free snack. (more…)

Sesame Rice/ how to make sesame rice

sesame rice  Sesame Rice/ how to make sesame rice sesame rice8

 Sesame rice is a flavourful dish which can be prepared during weekends or for a quick lunch. It is ideal during festivities since it has no onion or garlic in it.

The ingredients needed  to prepare sesame rice are few and mostly found in all kitchen shelves. Roasting and grinding of ingredients are the only other tasks involved here.

A few other varieties of traditional rice dishes  kempu chitranna, bisebelebath

sesame rice  Sesame Rice/ how to make sesame rice sesame rice8 200x300

sesame rice

Let’s get cooking Sesame Rice

Ingredients:

  • 1 cup rice
  • 2 tablespoon sesame seeds
  • 3-4 dry red chillies
  • 1 teaspoon urad dal (black gram dal)
  • 2 tablespoon oil
  • 5 cashew nuts
  • 1 teaspoon ghee
  • salt to taste
  • 1/2 teaspoon mustard seeds
  • a pinch of asafoetida
  • a few curry leaves

Method:

  1. Wash the rice and cook it in a pressure cooker. The grains should be separate, hence add water accordingly while cooking.
  2. Dry roast the sesame seeds in a pan until light brown in colour. Put it aside.
  3. Roast the red chilly and urad dal with a little oil in it.
  4. Grind both the ingredients separately.
  5. Make seasoning with the remaining oil.
  6. Add mustard seeds. As it crackles, put curry leaves and asafoetida. Put the rice, salt and the ground powders to it. Mix well.
  7. Take ghee in another pan. Roast the cashew pieces. Mix it into the rice and serve.

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roasted sesame seeds

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roasted red chilly and urad dal

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both powdered seperately

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seasoning

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Mix rice, powdered spices and salt

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Sesame rice

Sesame Rice

Sesame rice is a 

Course Main Course
Cuisine Indian, South Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author jayashree

Ingredients

  • 1 cup rice
  • 2 tablespoon sesame seeds
  • 3-4 dry red chilly
  • 1 teaspoon urad dal
  • 2 tablespoon oil
  • 1/2 teaspoon mustard seeds
  • asafoetida a pinch
  • a few curry leaves
  • 5 cashewnuts
  • 1 teaspoon ghee
  • salt to taste

Instructions

  1. Wash and cook the rice in pressure cooker. The grains of the rice should be separate, add water accordingly. 

  2. Once the pressure is released, put the rice in a wide plate.

  3. Roast sesame seeds until light brown in colour. Put it aside.

  4. Put a little oil and roast the urad dal and dry red chillies.

  5. Make separate powder of these.

  6. Take the remaining oil and put mustard seeds, as it crackles throw in the curry leaves and asafoetida. Turn of the flame. Put the rice, powdered spices and salt. Mix them together.

  7. Take ghee in a small pan and roast the cashew nuts. Garnish the rice with it. Sesame rice is ready to serve.

My e-b00k, “30 Tasty Dal Recipes” is available on Amazon. One can have daily different variety of dal.