Restaurant style jeera rice in microwave. A very easy to make, flavorful and delicious rice cooked in microwave. Hassle free cooking in a few minutes. Perfect for this summer season. You can cook in microwave with your fan on.
Here are 20 more one pot rice dishes from this blog. Click on the name below for recipe.
Microwave cooking is much convenient way to cook hassle free and in less time. Just check in-between as we check while cooking on stove top. Every oven has different temperature and take different time. If you start to use your microwave regularly, you will know it well. I will share some more oven recipes here. So friends stay tuned 😊
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Cilantro or coriander leaves – 2 tablespoon, chopped
Salt to taste
Water – 1&3/4 cup
Method
1. Rinse the rice well. Rinse till water runs out clear. Soak the rice for 30 minutes. After 30 minutes drain the water and keep aside.
2. In a microwavable glass bowl add ghee and cumin seeds. Microwave on high power for 1 minute. Check and microwave again for 30 seconds if required. Cumin should be fragrant.
3. Take out the bowl. Add cumin powder, pulao masala, chopped cilantro or coriander leaves and mint powder. You can also use 1 tablespoon fresh mint leaves instead of mint powder. Or skip mint if you want. Mix well with a spoon. Get the Pulao Or biryani masala here.
4. Microwave on high power for 2 minutes. Stir once in between. After 2 minutes take out the bowl from microwave.
5. Add water and salt. Mix well. Microwave on high for 5 minutes. Stir the rice. Now loosely cover the bowl with lid or microwavable plate.
6. Microwave on 600 for 8 minutes. Stir once in between. After 8 minutes take out the bowl. Fluff the rice gently with a fork. And give a standing time. Cover and keep the rice in switched off microwave for 8-10 minutes.
7. I am sharing as I like my jeera rice but if you want your rice softer then use 2 cup water instead of 1&3/4 cup and microwave for 10 minutes.
8. Garnish with cilantro or coriander leaves. Serve hot with dal tadka or any curry. For pressure cooker process Follow the process of Easy pulao And for open pot method Shahi coconut milk pulao.
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Shahi kathal or jackfruit korma. A lipsmackingly delicious and aromatic Mughlai style jackfruit curry with rich creamy gravy. A delectable shahi korma recipe for vegetarian people.
I have served this delicious kathal korma with jeera rice, roti, salad, raita and Mango chutney.
Here are some more korma and Mughlai recipes from this blog. Try these recipes to enjoy the scrumptious taste.
To make the gravy rich creamy and thick I have used cashew nuts, almond, poppy seeds and coconut. These ingredients also made the curry super tasty. Sauteed and ground onion garlic tomato and whole spices will make your curry smooth and perfectly creamy. Aromatic whole and powder spices and Kewra water made the curry extremely flavorful.
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Recipe video of this delicious korma. Please subscribe the channel to get more recipes.
Recipe
Jackfruit or kathal – 3 cup, peeled and cubed
Onion – 1, chopped
Garlic – 3 cloves
Ginger – 1 inch piece, peeled and chopped
Green chilli – 2, chopped
Tomato – 2 medium, chopped
Green cardamom – 3
Cloves – 3
Cinnamon – 1 inch piece
Bay leaf – 1
Cashew nuts – 2 tablespoon
Almond – 2 tablespoon
Poppy seeds or khas khas – 2 teaspoon
Fresh coconut – 1/4 cup, grated
Salt to taste
Curd or yogurt – 3 tablespoon
Nutmeg or jaiphal powder – 1/8 teaspoon
Mace or javitri powder – 1/8 teaspoon
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Kashmiri red chilli powder – 2 teaspoon
Turmeric powder – 1/2 teaspoon
Oil – 3 – 4 tablespoon
Ghee or clarified butter – 2 tablespoon
Water – 2 cup
Sugar – 1/2 teaspoon
Cardamom powder – 1/4 teaspoon
Kewra water – 1 teaspoon
Method
1. Rinse the jackfruit cubes well and drain the water completely. Fry the jackfruit pieces in oil and keep aside.
2. In the same oil add bay leaf, green cardamom, cloves and cinnamon. Add chopped onion, garlic, ginger and green chilli. Fry till onion becomes light brown. Add chopped tomato. Saute till tomato becomes mushy.
3. Transfer the mixture in a grinder jar and let it cool down. Discard the bay leaf, add 4 tablespoon water and grind into a smooth paste.
4. Soak the almond in hot water and peel when cool. Grind cashew nuts and poppy seeds into a fine powder. Add peeled almond and grated coconut and grind again.
5. Add curd, nutmeg powder,,mace powder, 3 tablespoon water and blend to make smooth paste.
6. Mix ghee or clarified butter with oil and heat. Add ground onion garlic tomato mixture, cumin powder, coriander powder, Kashmiri red chilli powder and turmeric powder. Saute for 1-2 minutes. Or till oil leaves the sides. Keep the flame low medium.
7. Now add ground cashew nuts, almond and poppy seeds mixture and saute till oil separates.
8. Add fried jackfruit pieces, salt and mix. Saute for 2 minutes more. Stir to avoid sticking to the bottom.
9. Add water and mix. Cover and let it cook till Jackfruit pieces becomes tender and you get your desired consistency. If you need more gravy add little more water. But don’t make runny. Gravy should be thick and creamy.
10. Add sugar and cook for a minute. Taste and adjust salt if required. Add 1/4 teaspoon Cardamom powder and 1 teaspoon Kewra water. Mix and remove from heat.
11. Give a standing time. Let it covered for 5-6 minutes before serving. Garnish with cilantro or coriander leaves and serve with naan, butter naan, roti, rumali roti, paratha, jeera rice, steamed rice or pulao.
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Vegan oats mango smoothie bowl with chia seeds. A very delicious, filling and nutritious breakfast smoothie. You don’t need any sweetener to make this smoothie. If you like mango then its a perfect breakfast smoothie for you. You can satisfy your sweet tooth without any guilt.
Ingredients used to make this delicious and healthy smoothie bowl.
Oats – Used rolled oats to make this smoothie. We often use oats to make different breakfast dishes. And we all know that fiber rich oats have many health benefits. You can get many other Oats recipes here.
Mango – Used sweet variety dasheri mango. These mangoes are very sweet so I didn’t use any sweetener. You can use any type of ripe mango. To get some Recipes with mango click here.
Almond – Used almond or badam to make this smoothie more nutritious. You can use almond in many other recipes. You can get some recipes here.
Chia seeds – I used overnight soaked chia seeds. You can soak the chia seeds for 2 hours only if you want. Chia seeds are very nutritious.
The antioxidants, minerals, fiber, and omega-3 fatty acids in chia seeds may promote heart health, support strong bones, and improve blood sugar management. To read more about Chia seeds click here.
For garnishing used mango cubes, shredded almond, soaked chia seeds and roasted mixed seeds. Mixed seeds are optional but I like the crunch of the seeds.
Roasted mixed seeds – I have a mixture of roasted pumpkin seeds, sunflower seeds, muskmelon seeds and flax seeds. You can use any mixed seeds. You can get some different recipes With mixed seeds here.
Seeds are great sources of fiber. They also contain healthy monounsaturated fats, polyunsaturated fats and many important vitamins, minerals and antioxidants.
When consumed as part of a healthy diet, seeds can help reduce blood sugar, cholesterol and blood pressure. Source
This smoothie bowl is very filling and nutritious. You will also love it’s delectable taste. And you can enjoy it without adding any sweetener. Or if you like your smoothie sweeter or your mango is not enough sweet then you can add little honey, coconut sugar, stevia or any sweetener of your choice. See notes for more options.
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Recipe video of this healthy and delicious smoothie bowl
Recipe
Oats – 1/4 cup
Ripe mango – 1 cup, chopped
Almond – 8-10
Chia seeds – 1 tablespoon
Water – 5 tablespoon
Mango cubes, chopped almond and mixed seeds to garnish
Method
1. Soak chia seeds in 5 tablespoon water for 2 hours or overnight. I soaked overnight. It will look like gel when soaked.
2. Soak the almond in hot water and let it cool down. Drain the water and peel the almond.
3. Grind the oats into fine powder. Add mango pieces, peeled almond and soaked chia seeds. Reserve some soaked chia seeds for garnishing.
4. Blend everything well to make smooth. Taste and add little honey, coconut sugar, stevia or any sweetener as require. My mango is enough sweet so I didn’t use any sweetener. See notes for more options.
5. Transfer the smoothie to the bowl. Garnish with mango pieces, chopped almond and soaked chia seeds. Sprinkle some roasted mixed seeds over the smoothie. This step is optional. You can skip but I like the crunch of roasted mixed seeds.
6. Serve immediately or keep in refrigerator for an hour or more to serve chilled.
Notes
1. You can use any fruit instead of mango.
2. You can also use banana or any other fruits with mango.
3. Add 1 teaspoon honey, stevia or any sweetener of your choice if you want your smoothie more sweet.
4. If you are using stevia powder, add 1/4 teaspoon only at first. Mix, taste and add more if required. Because stevia powder is more sweet than sugar. A pinch of stevia powder is equal to one teaspoon table sugar.
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Oats millet coconut sugar brownie. A gluten free soft fudgy brownie made with bajra or pearl millet flour, oats powder, coconut sugar and olive oil. Very easy to make yet taste is scrumptious. Also sharing video recipe of this delicious brownie.
Earlier I always shared eggless bakes. But this brownie is with eggs. Very nutritious and tasty brownie so it can be enjoyed by kids and adults both. You can say taste bhi health bhi. So we don’t have to compromise taste for health. Try this easy way to make kids friendly brownie and enjoy the delectable taste. Spread some melted chocolate over the brownie pieces and see the happy faces of your kids.
Here are some more gluten free bakes from this blog.
I have used half cup oats powder and half cup Bajra or pearl millet flour to make this brownie. If you don’t have oatmeal grind rolled oats into fine powder. I also ground regular rolled oats. Measure after grinding. You can also use any flour instead of bajra or pearl millet flour. Coffee, cocoa powder and vanilla essence will give a lovely aroma. Do try and enjoy the delectable taste and aroma.
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Video recipe of this healthy and delicious brownie
Recipe
Oats powder – 1/2 cup
Bajra or pearl millet flour – 1/2 cup
Egg -2
Coconut sugar – 1/2 cup
Olive Oil – 1/4 cup
Lemon juice – 1/4 teaspoon
Vanilla essence – 1 teaspoon
Milk – 1/4 cup
Baking soda – 1/2 teaspoon
Cocoa powder – 2 tablespoon
Instant coffee powder -1 teaspoon
Salt – 1/8 teaspoon
Method
1.Preheat the oven at 160°. For OTG preheat at 180° and bake for 30-35 minutes. Every oven takes different time so check after 28 minutes.
2. Grease or line a baking pan. Sprinkle little cocoa powder.
3. In a bowl mix oats powder, bajra or pearl millet flour, baking soda, salt and cocoa powder.
4. In a large bowl whisk eggs, add coconut sugar and whisk again. Add milk, oil vanilla essence lemon juice and coffee. Whisk well.
5. Now add all the dry ingredients gradually and mix well. Make a lump free smooth batter.
6. Transfer the mixture in greased or lined baking pan. Tap the cake pan gently on your kitchen counter to remove the air bubbles.
7. Bake in preheated oven at 160° for 28 minutes or until toothpick comes out clean. Insert a toothpick in the middle to check. If toothpick comes out clean then your brownie is ready.
8. Let it cool down completely. Demould, slice and serve. Run a knife around the edges of the brownie and place the cake pan upside down on a plate to demould.
9. You can spread some melted chocolate over the brownie pieces if you want. Microwave the chocolate or melt on a double boiler and spread over the brownie. I served half of the brownie pieces with melted chocolate.
Notes
1. Any sweetener can be used instead of coconut sugar.
2. You can use any flour instead of bajra or pearl millet flour and oats powder. You can also make it with whole wheat flour or atta.
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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Lemon potato with sesame seeds. This tangy spicy lemon flavoured dry potato curry can be served as a side dish or also as a snack. Very simple ingredients and easy to cook but taste is scrumptious. Serve as teatime snack with toothpick.
Do you know that potatoes are highly nutritious vegetable.
Potatoes are a versatile root vegetable and a staple food in many households. Potatoes are rich in vitamins, minerals and antioxidants, which make them very healthy. Studies have linked potatoes and their nutrients to a variety of impressive health benefits, including improved blood sugar control, reduced heart disease risk and higher immunity. They may also improve digestive health and combat signs of aging. Potatoes are also quite filling, which means they may help you lose weight by curbing hunger pains and cravings. All in all, potatoes are a great addition to your diet in moderation. They are also naturally gluten-free, which means they can be enjoyed by almost everyone. To read more about health benefits of Potato click here.
You may like some more potato recipes from this blog.
Recipe is very simple and easy. If you want to make it gluten free skip hing or asafoetida. I used hing as tempering or tadka with cumin seeds and dry red chilli. Use only cumin seeds and dry red chilli if you want. Lemon juice, lemon zest and little curd or yogurt made this dish perfectly tangy and tasty. This lemon potato is in one word chatpata or lipsmackingly delicious and absolutely flavorful because of cumin powder, mint and cilantro or coriander leaves. These potatoes can be also served as snacks. Serve with toothpick with tea or coffee. Or simply enjoy your munching time.
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Recipe
Potato- 14 small, boiledÂ
Sesame seeds – 1&1/2 tablespoon
Cumin seeds – 1/2 teaspoon
Hing or asafoetida – 1/4 teaspoon
Dry red chilli – 1
Ginger – 1/2 inch piece, grated
Green chilli – 2, finely chopped
Oil – 2 tablespoon
Salt to taste
Curd or yogurt – 2 tablespoon
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Kashmiri red chilli powder – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Cilantro or coriander leaves – 2 tablespoon, chopped
1. Dry roast the sesame seeds till light brown. Transfer the seeds on a plate.
2. Peel and cut the boiled potatoes into half. If you have too small potatoes then use whole potatoes. Just prick the potatoes with a fork. Or you can also use cubed large size boiled potatoes.
3. In a bowl mix thick curd or yogurt with cumin powder, coriander powder, turmeric powder and Kashmiri red chilli powder. Whisk everything well and keep aside.
4. Heat oil in a pan. Add cumin seeds, hing or asafoetida and dry red chilli. When cumin seeds starts to splutter add grated ginger and chopped green chilli. Fry till ginger starts to change it’s colour.
5. Add potatoes and salt. Saute till potatoes becomes light golden brown. Keep stirring to avoid sticking to the bottom.
6. Reduce the heat and add spices mixed curd or yogurt, water, chopped cilantro or coriander leaves, mint leaves and dry roasted sesame seeds. Reserve some sesame seeds for garnishing.
7. Also add 1-2 slit green chilli if using. Saute till everything about to dried up. Keep stirring and cook on simmer to avoid curdling the yogurt.
8. Add lemon juice and lemon zest. Mix well. When potatoes dried up completely add roasted spice powder. Get the Recipe of roasted spice powder here.
9. Mix well and remove from heat. Taste and adjust salt if required. Your spicy chatpata delicious lemon sesame potatoes are ready to serve.
10. Garnish with cilantro or coriander leaves, mint leaves and dry roasted sesame seeds. Serve with any bread, puri, paratha or dal chawal. Or you can serve this as a snack. To serve as teatime snack or starter serve with some toothpick.
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Red cabbage chickpea curry. If you bored of regular chhole masala or chickpea curry try this delectable chickpea curry with red cabbage or purple cabbage and raw turmeric. Taste and flavour is completely different from our regular chhole. This spicy tasty curry can be served with any bread or rice dishes. You can make this curry dry or with gravy both. Choice is your.
I have used red cabbage in this curry. Red cabbage also called purple cabbage because of it’s dark purple colour.
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. Healthline
I have also use pumpkin seeds with almond in this curry to make the curry creamy and tasty.
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. To read more about health benefits of Pumpkin seeds click here.
You can also make this chickpea curry without red or purple cabbage. Taste and flavour will be great but taste and colour will be differ from with red cabbage. I also sometimes make it without red cabbage with same recipe. Here is a picture for you. You can see the difference in colour.
Red or purple cabbage gives a beautiful colour to the curry. Here are some different types of chickpea recipes from this blog.
This curry is rich creamy flavorful and delicious. You have to grind two different types of spices for this curry. First almond, pumpkin seeds, fresh grated coconut, mint leaves and peeled and chopped raw mango with 1/4 cup water. Paste should be smooth. And second make a paste of ginger, garlic, tomato, chopped raw turmeric and soaked dry red chilli with it’s water. Make a smooth paste. Ground nuts, seeds, coconut and spices will make your curry rich creamy and delicious. If you don’t have raw turmeric, use 1/2 teaspoon turmeric powder.
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Recipe video of this red cabbage chickpea curry
Recipe
Chickpea- 1/2 cup
Red cabbage – 2 cup, shredded
Raw turmeric – 1/2 inch piece, peeled and chopped
Onion- 1, finely chopped
Garlic- 3-4 cloves
Ginger- 1 inch piece, peeled and chopped
Tomato – 1, chopped
Dry red chilli- 2
Cumin powder- 1 teaspoon
Coriander powder- 1 teaspoon
Fennel seeds or sounf powder- 1 teaspoon
Garam masala powder- 1/2 teaspoon
Cilantro or coriander leaves – 2 tablespoon
Mint leaves- 2 tablespoon
Raw mango – 1/4 cup, peeled and chopped into small pieces
Pumpkin seeds- 2 tablespoon
Almond – 2 tablespoon
Grated fresh coconut- 1/4 cup
Bay leaf- 1
Cumin seeds- 1/2 teaspoon
Fenugreek seeds or methi- 1/8 teaspoon
Mustard seeds- 1/4 teaspoon
Oil- 2-3 tablespoon
Salt to taste
Sugar- 1/2 teaspoon, optional
Water – 1&1/2 cup
Method
1. Rinse and soak the chickpea overnight. Next day drain the water and wash again. Pressure cook with sufficient water till chickpea becomes soft. After one whistle pressure cook on simmer for 40-50 minutes. Let it cool down. Chop the red cabbage into this slices.
2. Soak the dry red chilli in 1/8 cup water.
3. Grind pumpkin seeds and almond into a fine powder. Add grated fresh coconut, chopped raw mango, mint leaves and 1/4 cup water. Grind into a smooth paste.
4. Separately grind ginger, garlic, raw turmeric, chopped tomato and soaked dry red chilli with its water. Grind into a smooth paste.
5. Heat oil in a pan. Add bay leaf,mustard seeds, fenugreek seeds and cumin seeds. When seeds starts to splutter add finely chopped onion and fry till onion starts to change it’s colour.
6. Now add ginger, garlic, tomato, turmeric and dry red chilli paste. Fry till raw smell of garlic and turmeric goes away and oil leaves the sides. If you don’t have raw turmeric, use 1/2 teaspoon turmeric powder.
7. Add shredded red cabbage and saute for 2 minutes. Add chopped cilantro or coriander. Saute again for a minute. Now add salt and all the spices.
8. Saute till everything dried up. Add boiled chickpea and saute till all the water evaporate.
9. Add pumpkin seeds, almond, raw mango, coconut and mint leaves paste. Saute till everything dried up. Now add water and sugar. Cook till you get your desired consistency. You can make this with gravy or dry curry both. Gravy also taste great. But today I made it dry. So when it about to dried up remove from heat. Taste and adjust salt if required.
10. Your rich creamy aromatic and lipsmackingly delicious curry is ready to serve. Garnish with cilantro and mint leaves. Serve with any bread or rice dishes.
Notes
1. If you want you can also make this curry with only chickpea. Skip red cabbage and enjoy rich creamy spicy scrumptious chickpea curry.
2. This curry can be made dry and with gravy both. Try both ways or make according to your choice.
Blogger group
Linking this recipe to Facebook gourmet group Shhhhh Cooking Secretly Challenge. In this monthly group members are paired with different partners every month and two secret ingredients are given to each other. We paired every month with different bloggers so that we can interact each other. Sometimes we become very good friend. And after preparing the dish members share a picture of the dish and other members have to guess the ingredients. This month Mango Mania theme suggested by Mayuri Patel. I recently bookmarked her Curried chickpea stuffed sweet potato to try. This month my partner is Renu Agrawal Dongre. Renu has a wonderful blog. I have to try her No churn coffee almond icecream. Sounds interesting isn’t it?
Renu gave me turmeric and mint and I made this red cabbage chickpea curry with a different taste and flavour. I gave her oil and milk as secret ingredient. Renu shared delicious mango cake 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.
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Shahi coconut milk pulao. A no onion garlic flavorful one pot rice dish with coconut milk, aromatic spices,fried nuts and coconut milk. Very easy to make yet absolutely delicious. Dry fruit, saffron, whole spices, ghee or clarified butter, mint and cilantro with coconut milk made this pulao absolutely shahi or royal.
To make this aromatic and lipsmackingly delicious pulao you need only basmati rice, some dry fruits and whole spices. I have used almond and cashew nuts only. You can use raisins or any other dry fruits of your choice. If you don’t want to use whole spices add half to 1 teaspoon Pulao or biryani masala at the end to make your pulao perfectly flavorful.
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Recipe
Basmati rice – 2 cup
Cashew nuts – 3 tablespoon
Almond – 3 tablespoon
Saffron- 1/4 teaspoon + 1 tablespoon water
Green cardamom – 4
Cloves — 4
Cinnamon – 1 inch piece
Bay leaf – 2
Star anise – half
Kababchini – 4, optional
Mace or javitri – 2 strands
Cumin seeds – 1/2 teaspoon
Cumin powder – 1 teaspoon
Ginger – 1&1/2 inch piece, grated
Green chilli – 2-3 or to taste
Salt to taste
Sugar – 1 teaspoon, optional
Ghee or clarified – 2 tablespoon
Thick coconut milk – 1 cup
Water – 3 cup
Cilantro or coriander leaves – 2 tablespoon, chopped
Mint leaves – 1 tablespoon, chopped
Green peas – 1/2 cup
Method
1. Wash the rice 4-5 times or till water runs out clear. Soak the rice in water for 15 minutes. After 15 minutes drain the water and keep aside.
2. Soak saffron in 1 tablespoon warm water.
3. Heat ghee or clarified butter in a pan or wok. Fry the cashew nuts and almond on low medium heat till light golden brown. Transfer the nuts on a plate.
4. In the same ghee add cumin seeds, lightly crushed green cardamom, cloves, cinnamon, bay leaves, star anise, mace or javitri and Kababchini if using. If you don’t want to use whole spices add half to one teaspoon biryani or pulao masala at the end or before removing from heat. Get the recipe here.
5..When seeds starts to splutter add grated ginger and chopped green chilli. Fry for a few seconds.
6. Now add drained rice, cumin powder and salt. Saute for 2 minutes. Stir the rice gently to avoid breaking the rice. Add soaked saffron and mix.
7. Add coconut milk, water, chopped cilantro or coriander leaves, mint leaves, green peas, fried cashew nuts, almond and sugar. You can also add some raisins if you want. Mix well.
8. When it starts to rolling boil reduce the heat. Cover and cook on simmer for 15 minutes. Stir once in between.
9. After 15 minutes stir the rice gently. Water should be absorbed, if not cover cover on simmer for 5 minutes again.
10. Remove from heat let it covered for 10-15 minutes. Remove the cover and fluff the rice gently. Serve hot and spicy curry or raita.
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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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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Click on the link below to get video recipe of this healthy and delicious milkshake
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.
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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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.
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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.
Please visit my facebook page and hit the like button to get the latest update
Batter Up With Sujata 