Oats cantaloupe sugar free milkshake with Stevia. I have used homemade Stevia powder. Also sharing the method of making Stevia powder at home in the recipe. Try this chilled and guilt free milkshake to beat the heat and enjoy the delectable taste.
Stevia as sweetener
I have made stevia powder from my homegrown stevia plant to make my milkshake calorie free. You can also use store bought stevia powder. Stevia is more sweet than sugar. A pinch of stevia powder is equal to one teaspoon table sugar. So you need very small quantity to stevia powder. We like our beverage less sweetened so used 1 teaspoon for 3 medium size glass. After blending taste and add more if required.
Stevia is a nonnutritive sweetener. This means it has almost no calories. If you’re trying to lose weight, this aspect may be appealing. If you have diabetes, stevia may help keep your blood sugar levels in check. One 2010 studyTrusted Source of 19 healthy, lean participants and 12 obese participants found that stevia significantly lowered insulin and glucose levels. It also left study participants satisfied and full after eating, despite the lower calorie intake. To read more about stevia Click here.
You may like some more cantaloupe recipes on this blog.
You can use any sweetener instead of stevia. But I made this delicious milkshake with Stevia to make it diabetic friendly. Don’t forget that stevia is much sweeter than table sugar, so you won’t need to use as much. Add little at first and taste after blending. Add more if required and blend again. I have used vanilla essence for flavour but you can also use cardamom powder, cinnamon powder, nutmeg powder or any flavour of your choice.
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Recipe
Oats – 1/4 cup
Milk – 1&1/2 cup
Cantaloupe or muskmelon/kharbuj – 1 cup, chopped
Stevia powder – 1 teaspoon or to taste
Vanilla essence – 3/4 teaspoon
Pistachio to garnish
Method
Stevia powder
1. To make homemade Stevia powder wash the Stevia leaves well. Drain well and let it drain well.
2. Dry the leaves under sun or in shade. I have dried the leaves in microwave. Spread the leaves on a microwavable plate. Microwave on high for 30 seconds. Stir the leaves with a spoon. Microwave again for 30 seconds or until the leaves becomes crisp.
3. Grind the dried leaves in your grinder jar. Or you can also use mortar pestle to make dried leaves powder. I have ground the dried leaves into fine powder.
4. Mix oats with 1/2 cup milk. Cover and keep it in refrigerator 5-6 hours or overnight. I soaked the oats overnight.
5. In a blender add 1 cup milk, peeled and chopped 1 cup Cantaloupe or muskmelon/ kharbuj, overnight soaked oats and stevia powder.
6. Blend everything well. Taste and add more stevia powder if required. Add vanilla essence and blend again till mixture becomes frothy. You can also use 1/4 teaspoon cardamom powder, 1/4 teaspoon cinnamon powder and a pinch of nutmeg powder instead of vanilla. You can also add 1-2 scoop icecream if you want or you are making for kids.
7. Add some ice cubes in the glass. Pour the blended mixture over it Garnish with small pieces of Cantaloupe. Sprinkle little pistachio over the Cantaloupe pieces. Serve chilled milkshake immediately.
Notes
1. You can use any sweetener instead of stevia powder.
2. If you are making for kids add 1-2 scoop icecream in the milkshake to get rich creamy texture.
3. You can also use store bought stevia powder.
4. Mango or any other fruits can be used instead of Cantaloupe. Make your milkshake with any fruit of your choice.
5. You can use any dairy free milk to make the milkshake for vegan people.
6. You can use any flavour instead of vanilla essence.
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Mango coconut lassi with chia seeds and coconut sugar. This chilled soothing and filling drink taste utterly delicious. Its mango season so try this delectable mango coconut lassi to beat the heat. You don’t need refined sugar to make it. I have used coconut sugar, you can also use honey, maple syrup, stevia, sugar or any sweetener of your choice.
Ingredients used to make this chilled lassi
Ripe mango – You can use any ripe mango to make this lassi. Better to use sweet variety lassi.
Curd or yogurt – Used homemade curd to make this lassi. You can also use store bought curd or Greek yogurt. But curd shouldn’t be sour. Check before using.
Fresh coconut – Grated fresh coconut taste great with ripe mango.
Mint leaves – Mint leaves used for a refreshing flavour.
Chia seeds – Used chia seeds for it’s nutritional value. You can skip if you don’t have or you don’t like.
Chia seeds may be small, but they’re incredibly rich in nutrients. A staple in the ancient Aztec and Maya diets, these seeds have been touted for their health benefits for centuries. The antioxidants, minerals, fiber, and omega-3 fatty acids in chia seeds may promote heart health, support strong bones, and improve blood sugar management. Healthline
Milk – Used milk to soak the chia seeds. You can also use any dairy free milk or water if you want.
Coconut sugar – Used coconut sugar as a sweetener. Coconut sugar or coconut palm sugar is a plant based natural sweetener. You can also use honey, maple syrup, stevia, sugar or any sweetener of your choice. If your mango is less sweet then add more sweetener. And if your mango is too sweet use small amount of sweetener.
Lemon juice – Lemon juice used for a refreshing flavour and taste.
Lemon zest – Little lemon zest used to give an extra zing. It will give a strong lemon flavour. You can skip it if you want.
Ice cubes – Ice cubes used to make the lassi chilled. Add less or more according to your choice. You can also add some ice cubes in the glass before serving. Or you can also skip the ice cubes and keep lassi in refrigerator for an hour to serve chilled.
And you may also like to try Spicy oats buttermilk from the blog of Sasmita Sahoo Samanta.
As I mentioned above this lemon flavoured mango lassi taste utterly delicious. You can adjust the sweetener according to your taste. If your mango is too sweet use 1 tablespoon only. Taste after blending and add more if required. Never use sour curd or yogurt. Always use fresh curd or yogurt. I have used homemade curd. You can also use Greek yogurt or any store bought yogurt but taste before using.
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2. Blend curd or yogurt, soaked chia seeds, grated fresh coconut, mint leaves, chopped mango pieces, coconut sugar, lemon juice, lemon zest and ice cubes in a blender.
3. Taste and add more coconut sugar and lemon juice if require. I had to add 1 tablespoon more coconut sugar because mango was not enough sweet. If your mango is sweet then add sugar accordingly.
4. Pour the lassi in your favourite glass. Garnish with scooped mango and mint leaves. Serve immediately or store in refrigerator to serve chilled.
Notes
1. You can skip chia seeds if you want. But chia seeds will make your lassi more nutritious.
2. Any sweetener can be used instead of coconut sugar.
3. Add sweetener according to your taste. Taste after blending and add more if required. Its depends on the sweetness of mango.
4. You can use any dairy free milk or water instead of milk.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
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Mixed dal or panchmel dal with mango ginger or amada. A very flavourful and delicious dal to serve with steamed rice. Usually we make this mango ginger or amada dal with moong dal/yellow lentil or masoor dal/red lentil. But here is a panchmel dal or mixed of five lentils. This lightly spiced and aromatic dal with steamed rice is a comfort food for summer.
You may also like to try Healthy methi dal from the blog of Priya Vijaykrishnan.
Ingredients used to make this protein rich mixed dal
Moong dal or split yellow lentil – Moong dal or split yellow lentil or split and skinned green gram/mung beans. Moong dal is a light and protein packed lentil. Also a comfort Indian food.
Arhar/toor dal or split pigeon peas – Used split pigeon peas or arhar/toor dal with equal amount of other lentils or dal.
Chana dal or Bengal gram – Delicious and nutritious dal used to enhance the taste.
Udad dal or split skinned black gram – Dhuli udad dal is used to give a creaminess. Udad dal is also packed with protein and other nutrients.
Masoor dal or red lentil – Protein and vitamins enriched Masoor dal is used to give a wonderful taste and flavour.
Mango ginger or amada – I have used mango ginger from my terrace garden. See the above picture of mango ginger and it’s plant. Bought online and placed some under soil. Now it becomes a lovely bunch of plants.
Curcuma amada, or mango ginger is a plant of the ginger family Zingiberaceae and is closely related to turmeric (Curcuma longa). The rhizomes are very similar to common ginger but lack its pungency, and instead have a raw mango flavour.Wikipedia Amada or mango ginger has also many health benefits. You may like to try Walnut almond chutney with mango ginger.
Ginger or adrakh – Ginger used to give a spicy aroma and enhance the taste.
Tomato – Tomato or tamatar used to give a mild tangy taste. You can omit if you want.
Panch phoran – Panch phoran or Bengali five spices used for tempering. To make panch phoran or five spice mix 1 tablespoon each nigella seed or kalonji, cumin seeds or jeera, mustard seeds or sarso, fennel seeds or sounf and 1/2 tablespoon fenugreek seeds or methi. Here are some recipes using panch phoran.
Dry red chilli – One whole dry red chilli is used for tempering or tadka. You can break the chilli before adding in the oil if you want your dal more spicy.
Hing or asafoetida – A pinch of hing used for flavour. You can skip if you want your dal gluten free.
Onion – Used one chopped large onion to enhance the taste. Fried onion will give a scrumptious taste to your dal. You can use one more onion if you like. Or you can also skip if you want your dal no onion garlic or satwik.
Salt – Salt or namak is used for taste.
Turmeric powder or haldi – Turmeric powder used to give a nice colour.
Green chilli or hari mirch – Green chilli used to give a spicy kick to the dal. You can use more green chilli if you want your dal more spicy. I have used slit green chilli, you can also use chopped green chilli.
Oil – Used mustard oil for tempering or tadka. You can use any oil of your choice but mustard oil will give a lovely flavour.
This dal is very flavourful because of mango ginger or amada and completely vegan. And also lightly spiced so perfect for this hot weather. Really a comfort food with hot steamed rice, some potato fry and dry vegetables. Try and enjoy the delectable taste. I have boiled all dal with mango ginger or amada in pressure cooker. But you can also add grated or ground mango ginger before adding water while tempering. Boil the dal only. Add everything while tempering or tadka. Add chilli according to your spice tolerance.
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Video recipe of this delicious flavorful dal
Recipe
Moong dal or split yellow lentil – 1/8 cup
Arhar dal/toor dal or split pigeon peas – 1/8 cup
Chana dal or Bengal gram – 1/8 cup
Udad dal or split and skinned black gram – 1/8 cup
Masoor dal or red lentil – 1/8 cup
Mango ginger or amada – 3 tablespoon, peeled and grated
Ginger – 1 inch piece, chopped
Tomato – 1, chopped
Panch phoran – 2 teaspoon
Dry red chilli – 1
Hing or asafoetida – 1/4 teaspoon, optional
Onion – 1 large, finely chopped
Salt to taste
Turmeric powder – 1/2 teaspoon
Slit green chilli – 2
Cilantro or coriander leaves – 2 tablespoon
Mustard oil – 2 tablespoon
Method
1. Rinse all the lentils or dal well and soak in sufficient water for 15-20 minutes. Peel, wash and grate the mango ginger or amada. Drain the water and boil the dal with grated mango ginger or amada in a pressure cooker with 2 or 2&1/ cup water till dal becomes soft. Or reduce the flame after one whistle and pressure cook on simmer for 20-25 minutes. Let the pressure settle down on its own.
2. Grind the ginger and tomato. You can use grated ginger and finely chopped tomato but I like to use these smooth paste. Also peel wash and chop the onion.
3. Heat oil in a pan or wok. Add panch phoran and dry red chilli. If you want your dal more spicy break the dry red chilli before adding.
4. When seeds starts to splutter add chopped onion. Fry till onion starts to change it’s colour. Now add ginger tomato paste. Mix well.
5. Add salt and turmeric powder. Saute for a minute. Add hing or asafoetida if using and saute till oil leaves the sides.
6. Add mango ginger mixed boiled dal and mix well. Add two cup water, two slit green chili and chopped cilantro or coriander leaves. Mix and let it cook till you get your desired consistency. I like this dal semi thick. You can make thick or thin according to your choice.
7. Keep stirring in regular interval. When you get your desired consistency, taste and adjust salt.
8. Remove from heat and garnish with cilantro or coriander leaves. Serve hot with steamed rice,some potato fry or aloo bhaja and any dry vegetables.
Notes
1. You can also make this dal without onion. Follow the same recipe and omit onion. Also reduce the amount of oil if you are not using chopped onion.
2. This dal can be made with only moong or masoor dal instead of mixed dal.
3. To make gluten free skip hing or asafoetida.
4. Add less or more chilli according to your spice tolerance.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
I would love to hear from you. Please share your thoughts and suggestions in comment.
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Red cabbage and spinach salad with peanut butter, almond and pumpkin seeds. A very delicious salad with all the nutritious ingredients. A very easy to make yet tasty salad. You can also serve this salad as a full meal with some crisp toast.
You may like some different types of salad and salsa recipes on this blog.
Ingredients used to make this healthy and delicious salad.
Red cabbage – Nutrients enriched red cabbage or purple cabbage looks reddish purple in colour. See the above picture, looks beautiful isn’t it?
Purple cabbage, also referred to as red cabbage, belongs to the Brassica genus of plants. This group includes nutrient-dense vegetables, such as broccoli, Brussels sprouts, and kale. Purple cabbage is a nutrient-rich vegetable linked to a variety of health benefits. These include reduced inflammation, a healthier heart, stronger bones, improved gut function, and perhaps even a lower risk of certain cancers. This vegetable is also incredibly versatile and one of the most cost-efficient ways to add beneficial antioxidants to your diet. Source
Baby Spinachor palak – Baby Spinach is also packed with nutrients. Used half cup uncooked baby spinach in this salad.
Eating spinach may benefit eye health, reduce oxidative stress, help prevent cancer, and reduce blood pressure levels. There are many ways to prepare spinach. You can buy it canned or fresh and eat it cooked or raw. It’s delicious either on its own or in other dishes. If you’re interested in its health-boosting potential, spinach is an easy food to add to your diet. Source
Carrotor gajar – Used grated carrot. Orange colour carrot will not only make your salad colorful but it has numerous health benefits.
The carrot (Daucus carota) is a root vegetable often claimed to be the perfect health food. It is crunchy, tasty, and highly nutritious. Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants. They also have a number of health benefits. They’re a weight-loss-friendly food and have been linked to lower cholesterol levels and improved eye health. What’s more, their carotene antioxidants have been linked to a reduced risk of cancer. Source
Tomatoor tamatar – Used chopped one tomato. You can use small or large pieces according to your choice. Sweet and sour taste of juicy tomato will give a wonderful taste to the salad. Use firm tomato to make this salad
Tomatoes are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. They are also a great source of vitamin C, potassium, folate, and vitamin K. They are especially high in lycopene, a plant compound linked to improved heart health, cancer prevention, and protection against sunburns. Tomatoes can be a valuable part of a healthy diet. Source
Cucumberor kheera – Mildly sweet cucumber will give a refreshing taste to the salad.
Cucumbers are a refreshing, nutritious and incredibly versatile addition to any diet. They are low in calories but contain many important vitamins and minerals, as well as a high water content. Eating cucumbers may lead to many potential health benefits, including weight loss, balanced hydration, digestive regularity and lower blood sugar levels. Source
Spring onion/scallion or hara pyaj – Spring onion or scallion will give a pungent flavour and enhance the taste of salad. And it also has many health benefits.
Almond – Toasted almond will give a crunch and nutty flavour. You can add little more toasted almond if you want. Almond is also rich in vitamins fiber protein minerals etc.
Pumpkin seedsor kaddu ke beej – Pumpkin seeds will also give a crunch and nutty flavour. You can add 1 tablespoon pumpkin seeds more if you want.
Pumpkin seeds may be small, but they’re packed full of valuable nutrients. Eating only a small amount of them can provide you with a substantial quantity of healthy fats, magnesium and zinc. Because of this, pumpkin seeds have been associated with several health benefits. These include improved heart health, prostate health and protection against certain cancers. Source
Sweet corn – Used boiled sweet corn for a mildly sweet taste. I have used 1/4 cup but you can use 1/2 cup or more. Use according to your taste. I have used frozen sweet corn. Boil the sweet corn till the corn becomes soft.
Lemon juiceor nimbu ka ras – Lemon juice will give a tangy taste and refreshing flavour. You can add 1 tablespoon more if you want. Taste and add more if required.
Rock salt or sendha namak – Used rock salt or sendha namak to enhance the taste. You can also use black or pink salt or normal salt instead of rock salt. Use whatever you have.
Mint leaves or pudina – Used chopped mint leaves or pudina for a lovely refreshing flavour. Aromatic mint leaves not only give a freshness but it has also many health benefits.
Cilantro or coriander leaves/dhaniya patta – Cilantro or dhaniya patta/coriander leaves used for flavour. I have used 2 tablespoon but you can use handful if you like the flavour of cilantro.
Black pepper or kali mirch – Used freshly crushed black pepper to give a spiciness of the salad. I like my salad mildly spicy so used only 1/2 teaspoon. You can add more according to your spice tolerance.
Peanut butter – I have used homemade peanut butter. If you want to make peanut butter at home click here. Peanut butter will give a creaminess to your salad. You can use one tablespoon more if you like the taste. Or you can also skip if you want. You can also use almond butter or olive oil instead of peanut butter.
Ginger or adrakh – Used grated ginger for a spicy and pungent aroma. It will also give a peppery taste and flavour. You can reduce the amount of ginger if you don’t like But don’t skip, use atleast one teaspoon for taste and flavour.
Green chilli or hari mirch – Used chilli to give a spicy kick to the salad. I have used only one but you can use more if you want your salad spicy.
You can make this salad in a few minutes. Just prepare the grated cabbage, carrot and other chopped vegetables ready in advance. Just mix everything and your delicious and nutritious salad is ready. I have also mixed everything in a bowl But if you want you can make your salad dressing separately. In a small bowl mix lemon juice, peanut butter, grated ginger, salt and crushed black pepper. Mix well add in the salad before serving.
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Recipe video of this healthy salad
Recipe
Red cabbage – 1 cup, grated
Baby Spinach – 1/2 cup, finely chopped
Carrot – 1, peeled and grated
Tomato – 1, chopped
Cucumber – 1, finely chopped
Spring onion – 2, chopped
Toasted almond – 6-8, shredded
Pumpkin seeds – 1 tablespoon
Sweet corn – 1/4 cup, boiled
Lemon juice – 1&1/2 tablespoon
Rock salt to taste
Mint leaves – 1 tablespoon, chopped
Cilantro or coriander leaves – 2 tablespoon, chopped
Freshly crushed black pepper – 1/2 teaspoon or to taste
Peanut butter – 1 tablespoon
Grated ginger – 1/2 tablespoon
Green chilli – 1 chopped, optional
Method
1. In a large bowl mix all the shredded and chopped vegetables, rock salt, finely crushed black pepper, boiled sweet corn, peanut butter, pumpkin seeds, toasted and shredded almond and lemon juice. You can add more cilantro or coriander leaves and mint leaves if you want.
2. Mix everything well. You can use 1/2 cup boiled sweet corn if you like. Taste and add more salt, lemon juice and black pepper if required. See notes for more options.
3. If you want to make your salad dressing separately, then in a small bowl mix lemon juice, peanut butter, grated ginger, crushed black pepper and salt. Mix well and add in the salad before serving.
4. Garnish with chopped spring onion and serve. You can also store the salad in refrigerator to serve chilled.
Notes
1. You can use any vegetable in salad.
2. Almond butter or olive oil can be used instead of peanut butter. Or you can omit butter and oil and add only lemon juice.
3. Use green chilli and black pepper according to your taste.
4. You can use black or pink salt or normal salt instead of rock salt. Use whatever you have.
5. You can also add boiled eggs in the salad.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
I would love to hear from you. Please share your thoughts and suggestions in comment.
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Pulao Or biryani masala. An aromatic spice blend for biryani or pulao. Not only biryani or pulao but you can also use this fragrant spice powder in Kabab or in curries to give a royal touch and make the dish aromatic. A perfect shahi or royal spice mixture to make any dish special. Sharing both the microwave and stove top recipes.
You may like three more different flavoured homemade spice powder on this blog.
Ingredients used to make this aromatic spice mixture.
Green cardamom or chhoti ilaichi – Green cardamom used for it’s aroma. Green cardamom often used to make curries, pulao, biryani, khichdi or many sweet dishes to make the dish aromatic.
Black cardamom or badi elaichi – Black cardamom used to make savoury dishes like pulao, biryani, non veg dishes, curries and in garam masala. It will also give a lovely flavour.
Cinnamon or darchini – Cinnamon has numerous health benefits and also a very aromatic spice. Its often used in tea with cardamom, in garam masala and even we use it in cakes and cookies for it’s aroma and health benefits.
Cloves or laung – Nutritious cloves are used for flavour and it also provide many health benefits.
Mace or javitri – Mace is also used for flavour. It has delicate aroma and some medicinal properties with many health benefits.
Kababchini or cubeb – Kababchini looks like tailed pepper. This ancient spice is used not just in Indian cuisine but also in Asian and Spanish dishes. It is mostly used for flavouring curries owing to its fragrance.Kabab chini is popularly known as Allspice in English because it smells like a combination of spices including cloves, black pepper, cinnamon and nutmeg. Source
Nutmeg or jaiphal – Nutmeg is used for it’s flavour in many sweet, savoury and baked dishes. It has a warm, slightly nutty flavor and is often used in desserts and curries, as well as drinks like mulled wine and chai tea. Although it’s more commonly used for its flavor than its health benefits, nutmeg contains an impressive array of powerful compounds that may help prevent disease and promote your overall health. Source
Star anise or chakr phool – In traditional Chinese and folk medicine practices, star anise is steeped in water to make a tea used to treat respiratory infections, nausea, constipation and other digestive issues. Star anise also makes a great addition to sweet dishes and desserts, such as baked fruit, pies, quick bread and muffins. Its powerful bioactive compounds may help treat several fungal, bacterial and viral infections. Source
Bay leaf or tej patta – Bay leaf is very common herb used in cooking. Usually its used for tempering and also in Herbal tea. Bay leaf is often used in recipes to provide a savory boost of flavor in soups and stews. It has also been used throughout history for its potential health benefits. Source
Caraway seeds or shah/shahi jeera – Caraway is a unique spice long used in cooking and herbal medicine. Its slightly bitter, earthy flavor is reminiscent of licorice, coriander, anise, and fennel. It can be used whole or ground in both sweet and savory dishes, such as breads, pastries, curries, and stews. Caraway is a multifaceted spice with numerous culinary and medicinal applications. Although widely considered a seed, it comes from the fruit of the caraway plant and boasts several minerals and plant compounds. In fact, it may aid weight loss, relieve inflammation, and promote digestive health. Source
You can make this spice powder and store in airtight container for later use. Keep the container in cool dry space. You have to dry roast the spices. Dry roast till the spices becomes fragrant. Don’t make the spices brown. Dry roasting will make your spices crisp for easy grinding. I have microwave the spices for two minutes. You can also roast the spices on stove top. Roast the spices in a pan on medium heat till spices becomes fragrant. You will get a nice aroma. Transfer the spices immediately on a plate. Let it cool down before grinding.
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Recipe video for this aromatic spice mixture
Recipe
Green cardamom or chhoti ilaichi – 7
Black cardamom or badi elaichi – 2
Cinnamon or darchini – 1 stick
Cloves or laung – 6
Mace or javitri – 1
Kababchini or cubeb – 1/2 teaspoon
Nutmeg or jaiphal – 1 small
Star anise or chakr phool – 1
Bay leaf or tej patta – 2
Caraway seeds or shah jeera – 1 tablespoon
Method
1. Place all the spices in a microwavable glass bowl. Break the cinnamon and bay leaves in 2-3 pieces.
2. Microwave on high power for two minutes. After one minute open the microwave door and stir the spices once.
3. Close the door again let it cook for one minute again. After two minutes remove the bowl from microwave and let it cool down. Spices will become fragrant and crisp.
For stove top
4. Heat a pan and add all the whole spices. Dry roast on medium heat. Keep stirring. Dry roast till spices becomes fragrant. You will get a nice aroma. Don’t make the spices brown. We need to make the spices crisp only. Transfer the spices on a plate immediately.
5. Grind the spices into fine powder when cool.
6. Store the ground spices in an airtight container. You can store this spice powder in refrigerator for longer time. Use it in biryani, pulao, curries or other dishes.
Blogger group
This post is going to be featured on Facebook gourmet group Shhhhh Cooking Secretly Challenge. In this group every month one of the members decide the theme. And members paired to give two secret ingredients each other. Best part is we paired every month with different bloggers so that we can interact each other. And after preparing the dish members share a picture of the dish and other members have to guess the ingredients.
This month theme Homemade Spice Mixture is suggested by Jayashree Trao who blog at Evergreendishes. Jayashree recently shared lipsmackingly delicious Aam ki launji. Its mango season so bookmarked the recipe to try.
This month my partner is one of my very good friend Preethi Prasad. We know each other from the initial days of blogging. I have to try her Mix veg crispy party snacks. Preethi gave me star anise and cardamom as secret ingredients and I made this fragrant spice blend with these ingredients. I gave turmeric and fenugreek to Preethi. Preethi made this flavorful spice mixture with these ingredients.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
Tomato chutney. Here is an easy and delicious Bengali style sweet tomato chutney to serve with any meal. Recipe is very simple and easy to make. If you have boiled tomatoes ready then you can make it in a jiffy.
You may also like to try Imli ki chutney from the blog of Preethi Prasad.
Ingredients used to make this chutney.
Tomato or tamatar – I have used 4 small medium tomatoes. If you have large tomato then use two only.
Salt or namak – Used 1/4 teaspoon salt only. You can use according to your taste.
Sugar or chini – Sugar used to sweetened the chutney. You can use jaggery or any other sweetener. But sugar will taste best.
Raisins or kishmish – Used raisins for taste. If you don’t like the taste of raisins then you can omit it. You can also use cashew nuts if you want.
Ginger or adrakh – Ginger will give a spicy kick to your chutney. You can use less or more according to your taste.
Mustard seedsor sarso – Mustard seeds used for tempering or tadka. You can use black or yellow any mustard seeds. Use whatever you have.
Dry red chillior sukhi lal mirch – Whole dry red chilli also used for tempering or tadka. It will give a very light heat to the chutney. If you want your chutney more hot break the red chilli into half before adding in oil.
Oil or tel – Used very little mustard oil to cook the chutney. You can also use any vegetable oil.
I made this chutney in small quantity. You can double the recipe if you want. Usually this chutney served after meal with papad before serving dessert. But I like this chutney with khichdi, dal chawal, puri or luchi, paratha or with anything. I have used boiled tomatoes but you can also use chopped tomatoes. I like my chutney smooth so boiled and peeled the tomatoes. I have small medium sized tomatoes so I used four but if you have large tomato then use two large tomatoes. Rest of the ingredients will be same.
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Recipe video of tomato chutney
Recipe
Tomato – 2 large
Ginger 1/2 inch piece grated
Mustard seeds – 1/4 teaspoon
Dry red chilli – 1
Raisins – 2 teaspoon
Salt – 1/4 teaspoon or to taste
Sugar to taste – 3 tablespoon
Oil – 2 teaspoon
Water – 2 cup
Method
1. Wash the tomatoes well. Make a cross-shaped incision or make X with a knife at one end. Don’t make too deep cut. See the method in video recipe above.
2. Soak raisins in 4 tablespoon water. If you don’t like raisins, omit it. You can also use cashew nuts if you want.
3. Boil 2 cup water in a pan. Add the tomatoes in it. Boil for 4 – 5 minutes or until the skin starts to separate.
4. Let it cool down. Peel the boiled tomatoes. Discard the skin and chop into small pieces.
5. Heat oil in a pan. Add mustard seeds and dry red chilli.
6. When seeds starts to splutter add the tomatoes, salt and ginger. Saute, keep the flame low.
7. Add raisins and keep stirring. You can also add cashew nuts if you want. I didn’t. When tomatoes become soft add sugar and mix. Cook on low flame for 5-6 minute or till tomatoes become mushy and thick.
8. And its ready. Transfer the chutney in a bowl to serve.
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Fennel seeds and rock sugar or mishri sharbat with mint. Sounf/mouri or fennel seeds and mishri or rock sugar soaked water is an age old refreshing drink for summer. Fennel seeds and mishri are usually used for mouth freshener. Here is a delicious chilled drink made with fennel seeds and rock sugar soaked water. Not only for mouth freshener but sounf mishri water is also an age old remedy for digestion.
Have a look on health benefits of the different ingredients used in this drink.
Fennel seeds or sounf – Aside from its many culinary uses, fennel and its seeds offer a wide array of health benefits and may provide antioxidant, anti-inflammatory, and antibacterial effects. Both the flavorful, crunchy bulb and aromatic seeds of the fennel plant are highly nutritious and may offer an abundance of impressive health benefits. Adding them to your diet may improve heart health, reduce inflammation, suppress appetite, and even provide anticancer effects. Healthline
Rock sugar or mishri – Mishri not only make your drink sweet but it has so many health benefits. Rock sugar or ‘mishri’ is more than just a mouth freshener. Generally, people tend to overlook the surprising health benefits of ‘mishri’. It is less sweet than refined sugar and contains vitamins, minerals and amino acid. Rock sugar, which is made from the solution of sugarcane, can be included in your daily diet to get the lesser-known benefits of health. Celebrity nutritionist, Rujuta Diwekar has unraveled how rock sugar is crucial in cough and cold. To read more about health benefits of mishri click here.
Mint leaves – Used mint to give the drink a lovely aroma. Mint leaves have not only a refreshing flavour but also have some health benefits.
8 Health Benefits of Mint
• Rich in Nutrients. Share on Pinterest.
• May Improve Irritable Bowel Syndrome. Irritable bowel syndrome (IBS) is a common digestive tract disorder.
Lemon juice – Vitamin C enriched lemon used to enhance the taste and a lovely refreshing flavour.
Pink or black salt, chaat masala and black pepper used for taste. But its completely optional. You can add only a pinch of pink or black salt and skip chaat masala and black pepper powder. For fasting days omit pink salt too.
You can soak the fennel seeds overnight in refrigerator. Soak the seeds in night and make the drink in next morning. If you want your drink less sweet then add little more water. Make this refreshing drink according to your taste.
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Recipe
Fennel seeds or sounf – 2 tablespoon
Rock sugar or mishri – 1 piece
Mint leaves – 25-30
Water – 1 cup + 3/4 cup
Lemon juice – 1 teaspoon
Ice cubes – as require
Black pepper powder – 1/4 teaspoon, optional
Pink or black salt and chaat masala to taste, optional
Method
To get the video recipe click on the link below
1. In a bowl soak fennel seeds or sounf and rock sugar or mishri with one cup water for 2-3 hours. You can also steep fennel seeds overnight in refrigerator.
2. When soaked strain the soaked fennel seeds with a sieve. Remove and discard the thread of mishri.
3. Transfer the seeds in a grinder jar. Add mint leaves and 1/4 cup water. You can use less or more mint leaves according to your taste. For light green colour add less mint leaves.
4. Grind into a smooth paste. Strain the mixture again. Add remaining half cup water and press with a spoon to strain well.
5. Add lemon juice and mix. Add salt, black pepper powder and salt in the strained fennel seeds water. This step is optional but it will enhance the taste. Taste and add little more water if its too sweet for you. Add some ice cubes in a glass.
6. Pour the drink over it. Serve chilled. You can also store the drink in a jar and keep in refrigerator for later use.
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Mango salsa. A perfect summer recipe can be made with handful of ingredients and in a few minutes. This spicy tangy lipsmacking mango salsa made with raw mango, cucumber, green chilli, ginger, tomato, watermelon, mint, cilantro or coriander leaves and some spices.
My last post was a Summer cooler. Now sharing one more summer special recipe. Try and please drop a comment about how you like it.Â
Sweetness of watermelon enhance the taste of this spicy salsa. You can use any sweet fruit like ripe mango, grapes, pineapple instead of watermelon. You can also use little more lemon juice if you want your salsa more tangy. If you like your salsa more spicy add 1-2 more green chilli or 1/2 teaspoon black pepper powder more.
Ingredients used to make this delicious salsa.Â
Raw mango/green mango or kchcha aam – Main ingredient is raw or green mango. Sour taste and a sharp flavour made this salsa lipsmackingly delicious.Â
Cucumber or kheera – Cucumber will give a refreshing taste to your salsa. But check the cucumber pieces before adding in the salsa. Cucumber shouldn’t be bitter.Â
Watermelon or tarbuj – Watermelon will give a mildly sweet taste. It will balance the spiciness of the salsa.Â
Ginger or adrak – Fresh ginger used for a spicy taste and aroma.
Onion or pyaj – Used one finely chopped red onion to enhance the taste and for flavour and crunch.
Green chilli or hari mirch – Green chilli will give your salsa a spicy kick. I have used only one but you can use more if you want your salsa more spicy.Â
Tomato or tamatar – Used tomato for a sweet and sour taste. Always use firm tomato.Â
Cilantro/coriander leavesor dhania – Handful finely chopped cilantro used for a refreshing flavour.Â
Mint leaves or pudina – Mint leaves or pudina will give a cool fresh flavour.Â
Lemon juice or nimbu ras – One teaspoon lemon juice used for a refreshing flavour and tangy taste.Â
Pink or black salt/kala namak – Used pink salt for taste. If you don’t have pink or black salt, then you can use any salt. Use whatever you have.Â
Black pepper or kali mirch powder – Black pepper or kali mirch powder used for a mildly spicy flavour. You can use little more to make your salsa spicy. You can also use freshly crushed black pepper if you want.Â
Here are some similar recipes with some different ingredients. Click on the name below for recipe.Â
You may also like to try  Muskmelon salsa from the blog of my friend Poonam Bachhav.
You can add any fruit in this salsa to get the mildly sweet taste. And as I mentioned above if you like your salsa more spicy add more green chilli and black pepper powder. Adjust the hotness according to your taste. 1 teaspoon lemon juice is perfect for me but if you want your salsa more tangy add little more lemon juice.Â
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Recipe
Raw mango – 1
Cucumber – 1
Watermelon – 1/2 cup, cubedÂ
Ginger – 1/2 inch piece, gratedÂ
Onion – 1
Green chilli – 1-2
Tomato – 1 smallÂ
Cilantro or coriander leaves – handful
Mint leaves – 1/4 cupÂ
Lemon juice – 1 teaspoonÂ
Pink or black salt – 1 teaspoon or to taste
Black pepper powder – 1/4 teaspoonÂ
Method
1. Wash everything well and drain the water.Â
2. Peel and chop the raw mango into small pieces. Cut the both ends of cucumber. Peel and chop into small pieces. Taste a piece before adding in the salsa. Cucumber shouldn’t be bitter.Â
3. Peel and cut the watermelon into small cubes. Or scoop to make small watermelon balls. Discard the seeds. Peel and finely chop the onion. Finely chop the green chilli, tomato, mint leaves and cilantro or coriander leaves. Mix everything in a bowl.
4. Add salt to taste and one teaspoon lemon juice. Mix well. Taste and adjust the salt and lemon juice. Serve immediately or keep in refrigerator to serve chilled.Â
2. You can use any fruit of your choice instead of watermelon.
Notes
1. You can use any salt instead of pink salt.
2. You can use any fruit of your choice instead of watermelon.
3. Add green chilli and black pepper powder according to your spice tolerance.
4. You can also use freshly crushed black pepper instead of black pepper powder.
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Melon cooler. Orange and mint flavoured honeydew melon or kharbuj drink taste heavenly. You don’t need any sweetener. This cooler will be naturally taste sweet. Freshly squeezed orange juice and mint made this fruity drink refreshing and delicious.
Try this thirst quenching chilled fruity drink to beat the heat. You may like to try some more summer cooler recipes from this blog. 1. Mixed fruit summer cooler
Ingredients used to make this refreshing summer cooler.
Honeydew melon or kharbuj – Used honeydew melon or kharbuj as main ingredient.
Honeydew melon, or honeymelon, is a fruit that belongs to the melon species cucumis melo (muskmelon). The sweet flesh of honeydew is typically light green, while its skin has a white-yellow tone. Its size and shape are similar to that of its relative, the cantaloupe. Honeydew melon is a sweet fruit that can be found around the world. Its flesh is light green, while its rind is typically white or yellow. Honeydew is full of vitamins, minerals and other health-promoting plant compounds. Eating this type of melon could have several health benefits, mainly due to its rich nutrient content. Source
Orange juice – Orange juice gives a sweetness and lovely flavour. I have used freshly squeezed orange juice. Orange juice is a favorite beverage high in antioxidants and micronutrients like vitamin C, folate, and potassium. Regular consumption has been associated with several health benefits, including improved heart health, decreased inflammation, and a reduced risk of kidney stones. Source- Healthline
Lemon – Used lemon juice to give the drink a tangy taste.
Mint leaves – Mint leaves used for flavour and it also gives a beautiful green colour.
Ice cubes – Ice cubes will make your drink chilled. You can also keep the glass in refrigerator for an hour to serve chilled.
Recipe is very simple and easy to make. Just combine everything and blend. Your chilled refreshing drink is ready. You can add little more lemon juice if you want your cooler more tangy. Enjoy the super yummy drink and keep yourself hydrated in this scorching hot weather.
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Recipe
Honeydew melon/muskmelon/cantaloupe or kharbuj – 1 cup, chopped
Orange juice- 1 cup
Lemon juice- 2 tablespoon
Mint leaves- handful
Ice cubes as require
Method
1. Peel the honeydew melon or kharbuj and cut into half. Take out the seeds with a spoon. Discard the seeds and chop the melon into small pieces. I had lightly greenish honeydew melon but you can also use muskmelon or cantaloupe. Use whatever you have.
2. Wash the mint leaves well. Blend the chopped cantaloupe and mint leaves in a blender.
3. Add orange juice and lemon juice. Blend again till everything blend well. I have used freshly squeezed orange juice.
4. In a glass put some ice cubes. Pour the melon orange mixture over it. If you don’t want to use ice cubes, then keep the cooler in refrigerator for an hour and serve chilled.
5. Garnish with mint leaves and lemon wedges. Serve chilled or at room temperature. Enjoy…..
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Kesar pista rasgulla or saffron pistachio rasgulla. Saffron flavoured soft spungy rasgulla stuffed with pistachio taste scrumptious. Try and enjoy a different flavoured homemade rasgulla.
Rasgulla or rosogolla is chhena/chhana or Indian cottage cheese small ball shaped dumplings boiled in light sugar syrup. These rasgulla can be made with different flavour. You can also make these with any fruity flavour. Have a look on the kesar pista rasgulla while cooking. Looks beautiful isn’t it?
You may like some different flavoured rasgulla recipes on this blog. Please read all the tips and tricks to make perfect spungy rasgulla before starting to make rasgulla. Click on the name below to get all the tips and tricks and flavoured rasgulla.
Making rasgulla is little tricky. So please read all the tips and tricks first before you start to making it. Full cream cow milk is best for spungy rasgulla. You have to mash the paneer or cottage cheese well. Mash cottage cheese with your finger tips and heel of your palm till your palm becomes greasy. Make thin sugar syrup. Take 4 cup water and 1 cup sugar to make sugar syrup. And never use small pan. Always use broad and large size pan to make rasgulla. If you are using small sized pan your rasgulla may be flat or loss it’s shape. Try and enjoy homemade rasgulla and don’t forget to drop a comment if you like the taste.
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Recipe
Full cream cow milk – 1 liter
Lemon juice or vinegar -3 – 4 tablespoon or as require
2. Heat full cream cow milk in a heavy bottom pan and stir well. When it starts to rolling boil add lemon juice or vinegar. Add 1 tablespoon at a time. Stir and add 1 tablespoon more or as require to curdle the milk completely.
3. You can make cottage cheese with curd in same method. First add 1/4 cup curd then add as require. It will depends on the milk. You need 1/4 to 1/2 cup curd to make cottage cheese.
4. When greenish whey and cottage cheese separates immediately remove from heat and pour into the strainer and wash the paneer. If you boil further after curdling your cottage cheese and rasgulla will be hard.
5. Wash the paneer under running water or dip the cheesecloth in a bowl filled with cold water. Wash the cottage cheese well to remove the smell of vinegar or lemon.
6. Squeeze the cloth well to drain all the water from cottage cheese. Remove the cottage cheese on a large dry cloth. Wrap well and put a heavy weight on it for 3-4 hours. There should be no moisture in cottage cheese. It will break in the sugar syrup if it not drained properly.
7. Take out the cottage cheese or paneer on a large plate.
8. Mash with your finger tips and heel of your palm. Mash till your palm becomes greasy and cottage cheese becomes smooth.
9. Make small balls. These will become double. I have made 6 rasgulla out of this cottage cheese. You can make 7 small size balls.
10. Flatten the balls with your palm. Place little chopped pistachio in the middle and close the edges. Make a ball again.
11. There shouldn’t be any crack on the balls. Press the balls between your fingers and palm tightly to make crack free balls.
12. In a large and broad pan heat 1 cup sugar and 4 cup water. Add saffron, cardamom powder and rose water or essence if using.
13. When sugar dissolved and it starts to rolling boil add the cottage cheese balls one by one. Let it boil on full flame from 2-3 minutes.
14. Cover and cook on medium high heat for 20 minutes.
15. After 20 minutes switch off the heat. Keep it covered for 3-4 hours or until completely cool down.
16. Serve chilled or at room temperature. You can store leftover rasgulla in refrigerator for 4-5 days.
Notes
1. Always use full cream cow milk to make rasgulla.
2. To make spungy rasgulla mash the cottage cheese well with your finger tips and heel of your palm for 4 – 5 minutes or until your palm becomes greasy.
3. Use a large and broad pan to make rasgulla. Because these will be double when cooked.
4. Cottage cheese should be drained well. If not drained properly and moisture remains in cottage cheese, rasgulla balls will break in the sugar syrup.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
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Batter Up With Sujata 