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. (more…)

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.

mixed vegetable salad  Mixed Vegetable Salad | healthy eating mixed veggie salad2 200x300

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 | healthy eating mixed veggie salad
Print

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.

&nbsp

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.

Subscribe to get a book of handyhints for free!

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.

flour [object object] Masala Mathri/ making of tasty mathri mathri1 300x200

flour

basic spices [object object] Masala Mathri/ making of tasty mathri mathri2 300x200

basic spices

other spices [object object] Masala Mathri/ making of tasty mathri mathri3 300x200

other spices

ghee [object object] Masala Mathri/ making of tasty mathri mathri4 300x200

ghee

rub it well [object object] Masala Mathri/ making of tasty mathri mathri5 300x200

rub it well

dough [object object] Masala Mathri/ making of tasty mathri mathri6 300x200

dough

cover it [object object] Masala Mathri/ making of tasty mathri mathri7 300x200

cover it

small balls [object object] Masala Mathri/ making of tasty mathri mathri10 300x200

small balls

small discs [object object] Masala Mathri/ making of tasty mathri mathri8 300x118

small discs

pricked [object object] Masala Mathri/ making of tasty mathri mathri9 300x182

pricked

deep fry [object object] Masala Mathri/ making of tasty mathri mathri13 300x200

deep fry

masala mathri [object object] Masala Mathri/ making of tasty mathri mathri12 300x200

masala mathri

Subscribe to get a book of handyhints for free !

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.

roasted sesame seeds  Sesame Rice/ how to make sesame rice sesame rice1 1 300x200

roasted sesame seeds

roasted red chilly and urad dal  Sesame Rice/ how to make sesame rice sesame rice2 300x164

roasted red chilly and urad dal

both powdered seperately  Sesame Rice/ how to make sesame rice sesame rice3 300x200

both powdered seperately

seasoning  Sesame Rice/ how to make sesame rice sesame rice4 300x200

seasoning

Mix rice, powdered spices and salt.  Sesame Rice/ how to make sesame rice sesame rice5 300x200

Mix rice, powdered spices and salt

Sesame rice  Sesame Rice/ how to make sesame rice sesame rice7 300x200

Sesame rice

Print

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.

Curry leaf powder/karibevina chutney pudi

curry leaf powder curry leaf powder Curry leaf powder/karibevina chutney pudi curryleaf powder5

Cooking is easier when you have condiments on the shelf. They act as a substitute or serve as an additional accompaniment. We regularly need these dry chutney powders. I usually have four varieties and one of them is the Curry leaf powder/ karibevina chutney pudi.

Curry leaf is extensively used in south indian cooking. It is mainly used to give a good aroma to the dish. But, do you know that curry leaf is packed with numerous benefits. It has carbohydrates, calcium, iron, and vitamins as Vitamin A, B, C and E.

It helps in controlling anaemia. It prevents diabetes and lowers cholestrol. It aids in digestion.It improves hair growth.

Curry leaf powder can be used  with hot steamed rice and  a dollop of ghee. It is one of the essential condiments in South Indian homes. It tastes good along with sambar or curd rice.

Other related recipes :  Garlic chutney powder  Roasted gram dry chutney

Ingredients:                      measurement used :1 cup=150 ml

  • 1 cup urad dal, split black lentils, black gram dal
  • 1 cup dry scrapped coconut
  • 4 cup curry leaves
  • handful of dry red chilly
  • 1 leaf of tamarind
  • 1/4 teaspoon jaggery (a small piece)
  • salt to taste
  • 1 teaspoon oil
  • 1/4 teaspoon asafoetida

Procedure:

  1. Wash the curry leaves and roll them in a dry cloth to dry.
  2. Remove the stalk and separate the leaves.
  3. The dry coconut can either be cut into thin slices or grated. I prefer to cut them in thin slices, it is easier to do.
  4. Take a pan and dry roast the urad dal. Put it aside.
  5. Dry roast the curry leaves, it should be crisp.
  6. Dry roast the coconut scrapings.
  7. Roast the red chilly with a little oil.
  8. Put the tamarind in the hot pan and keep it for sometime.
  9. Take a jar, grind coconut and chilly together. Then add the urad dal and curry leaves, give a swirl. Put salt, jaggery and tamarind to it and grind for another minute.
  10. Heat oil in a pan. Add asafoetida to it. Keep it aside. Put the ground mixture and mix well.
  11. Curry leaf powder is ready to serve.
roasted urad dal curry leaf powder Curry leaf powder/karibevina chutney pudi curry leaf powder1 300x200

roasted urad dal

roasted curry leaves curry leaf powder Curry leaf powder/karibevina chutney pudi curryleaf powder2 300x200

roasted curry leaves

dry red chilly curry leaf powder Curry leaf powder/karibevina chutney pudi curryleaf powder3 300x200

dry red chilly

curry leaf powder curry leaf powder Curry leaf powder/karibevina chutney pudi curryleaf powder4 1534x2300

curry leaf powder

curry leaf powder curry leaf powder Curry leaf powder/karibevina chutney pudi curryleaf powder5 300x200

curry leaf powder

curry leaf powder curry leaf powder Curry leaf powder/karibevina chutney pudi curryleaf powder6 200x300

curry leaf powder

curry leaf powder curry leaf powder Curry leaf powder/karibevina chutney pudi curryleaf powder5
Print

Curry leaf powder/Karibevina pudi

A dry powder made from  curry leaves and dessicated coconut is a tasty accompaniment with any meal. It has a long shelf life, thus handy to use anytime.

Course Side Dish
Cuisine Indian, southindian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 30 people
Author jayashree

Ingredients

  • 1 cup urad dal
  • 1 cup shredded coconut dessicated or sliced
  • 4 cup curry leaves
  • 1 handful dry red chilly
  • 1 teaspoon oil
  • 1 piece tamarind
  • 1/4 teaspoon jaggery
  • 1 teaspoon oil
  • 1/4 teaspoon asafoetida
  • salt to taste

Instructions

  1. Seperate the stalk and wash the curry leaves, put them in a dry towel and keep it to dry.

  2. Remove the leaves and put them aside. Dry roast in a pan until crisp.

  3. Dry roast the urad dal until light brown in colour.

  4. Dry roast the thin sliced coconut pieces. 

  5. Put a little oil and roast the red chilly until crisp. Put the tamarind in the hot kadai and keep it aside.

  6. When cool, grind red chilly and coconut at first. Then add, urad dal and curry leaves to it. Give a swirl, then put salt, tamarind and jaggery into it. Coarsely grind it.

  7. Make seasoning with asafoetida. Put the ground powder to it. Mix well.

  8. Curry leaf powder is ready to serve.

Recipe Notes

  • Let the powder cool before storing.
  • Use fresh, mildly grown leaves. They have good aroma.

A few other dry chutney powder recipes by my fellow bloggers  Coconut Garlic Powder Peanut chutney powder  Urad dal powder  

Do check my e-books on Amazon

South Indian Breakfast, 30 Tasty Dal Recipes, Breadbasket

From July 1 to July 5 my e-book “30 Tasty Dal Recipes” will be free. Do take it and please leave a review for the same. 

Cornflakes Bhel, healthy twist

cornflakes bhel cornflakes bhel Cornflakes Bhel, healthy twist cornflakes bhel4

Chaats are always welcome at home. They are cherished and enjoyed by both the children. Here is a twist to the usual Bhel Puri. Cornflakes Bhel is a healthy twist to the usual one. It makes a good snack to binge in the evenings. (more…)