Green Gram Or Sabut Moong Kabab/Veg Kabab

Veg Kabab or green gram/sabut moong Kabab. You can call it veg galouti Kabab. Because texture of this Kabab is mouth melting. This lentil Kabab taste lipsmackingly delicious and made with all the nutritious ingredients.

Whole green gram or sabut moong dal, chana dal or Bengal gram, paneer or cottage cheese and all the whole spices with ginger garlic onion made these Kabab super yummy and aromatic.
You can use boiled and grated potato with lentils or dal if you wish. I have used bread crumbs for binding, but you can use oatmeal, semolina or suji, corn flour or any binding. Use whatever you have. To make it gluten free use oatmeal or oats powder.

I have already shared two more different Kabab recipes on this blog. Click on the name below for recipe.

1. Soya egg shami Kabab

2. Oats kala chana Kabab

I have serve these Kabab with ginger chutney.
You can serve with any chutney, dip or sauce.
You may like some more chutney recipes on this blog.

1. Ginger chutney or allam pachadi

2. Mango sesame chutney

3. Date raisin jaggery chutney with mango bar

4. Waterchestnut or singhara chutney

5. Onion tomato chutney or dip

6. Mango raisin chutney

7. Peanut chutney or dip

Sending this post to 221 #Foodiemonday bloghop. This week’s theme is Moong Magic suggested by Swaty Malik who blog at Food Trails.
Our bloghop member Swaty has a wonderful blog. Do visit her blog for many mouthwatering recipes. She has a vast collection of festive dessert, soups, curries and many more. I am sure you will love her space.

Veg Kabab is very easy to make. You have to boil and grind the lentils with spices and fry with onions. Make a dough with very little binding. For soft mouth melting Kabab don’t use more than 2 tablespoon binding. You can use green chilli according to your spice tolerance. You can also add more garlic if you like.

Recipe

Sabut moong dal or whole green gram – 1 cup

Chana dal or Bengal gram – 1/2 cup

Paneer or cottage cheese – 1 cup, grated

Ginger – 1 inch piece

Garlic – 6 -7 cloves or to taste

Green cardamom – 2

Cinnamon – 1 inch piece

Cloves – 3

Water- 1&1/2 cup

Onion – 2 chopped

Green chilli – 3 – 4 or to taste, chopped

Cilantro or coriander leaves – handful, chopped

Salt to taste

Cumin powder -1 teaspoon

Black pepper powder – 1 teaspoon

Chaat masala powder – teaspoon

Bread crumbs – 2 tablespoon

Oil – 2 tablespoon + to shallow fry

Method

1. Soak the green gram or sabut moong dal and chana dal in sufficient water for overnight.

2. Rinse and pressure cook the dal with chopped ginger, garlic, green cardamom, cloves, cinnamon and salt for 3 – 4 whistle or after 1 whistle reduce the heat and cook on simmer for 10 minutes. Let the pressure settle down on it’s own.

3. Grind the dal or lentils. Grate or mash the paneer or cottage cheese.

4. Heat oil and add chopped onion and green chilli.

5. Fry until onion starts to change it’s colour. Add mashed or grated paneer or cottage cheese. Mix well.

6. Now add ground dal or lentils, cilantro or coriander leaves, salt, cumin powder, chaat masala powder, black pepper powder. Mix well. Saute till the mixture dried up completely.

7. Remove from heat and let it cool down.

8. Taste and add more salt if require. Add bread crumb and mix. Don’t add too much binding. For mouth melting kabab dough should be soft.

9. Make medium sized balls. You can make 18 – 20 balls.

10. Flatten the balls with your palm. Make all the patties like this.

11. Shallow fry the patties with little oil.
Serve hot with any chutney or sauce.

Notes

1. Use chilli according to your taste.

2. You can add more garlic if you like.

3. Ots powder, semolina, corn flour or any binding can be used instead of breadcrumb. To make gluten free use oats.

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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Karela Or Bitter Gourd Dopyaza

Karela or bitter gourd dopyaza.
Bitter gourd or karela with lots of onion and tomato. Onion and tomato reduced the bitterness of karela. A dry curry not thick gravy like mutton or chicken dopyaza.

Normally we make dopyaza with chicken or mutton. Or you can make dopyaza with paneer or cottage cheese, bhindi or any vegetable. And dopyaza usually made with thick spicy gravy. But this time I made dopyaza with karela and made it dry. After marinating with salt, rinsed and squeezed karela automatically reduces it’s bitterness. And lots of onion also reduced the bitterness so if you don’t like the bitterness of karela, you will definitely enjoy the taste of this karela dopyaza.
You may like three more karela recipes on this blog.

1. Sukto

2. Bitter gourd with tomato

3. Gujarati bitter gourd stir fry

This week 220 #Foodiemonday bloghop theme is Gourds Are Beautiful suggested by me. Yes this week its my turn to suggest the theme and I have suggested two themes. #1 make anything using any gourd, #2 one pot rice dish. Everyone voted for gourds. And we all bloghop members presenting recipes of different types of gourds.

I have used sliced onion and cubed onions. You can also use whole shallot instead of cubed onions. For sourness I have used 2 teaspoon amchur or dry mango powder. You can use more or less according to your taste. You can also use tamarind paste instead of mango powder.

Recipe

Karela or bitter gourd – 3 medium

Small onions – 5, cubed

Onion – 1 large, sliced

Tomato – 3 medium

Ginger paste – 1/2 teaspoon

Garlic paste – 1 teaspoon

Oil – 3 tablespoon

Salt to taste

Turmeric powder – 1/2 teaspoon

Coriander powder – 2 teaspoon

Cumin powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Kashmiri red chilli powder – 1/2 teaspoon

Amchur or dry mango powder – 2 teaspoon

Method

1. Discard the both ends of bitter gourd. Lengthwise make half. Chop into thin slices.

2. Rinse and drain the water. Marinate with 1 teaspoon salt and keep aside 15 – 20 minutes.

3. Wash the bitter gourd again. Wash 3 – 4 times and squeeze well.

4. Grind the tomatoes.

5. Heat oil in a pan. Add sliced onion.
When the onion becomes translucent add garlic and ginger paste. Fry till onion becomes light brown.

6. Now add bitter gourd and fry for 4 – 5 minutes.

7. Add cubed onions, salt, cumin powder, coriander powder, turmeric powder, garam masala powder and kashmiri red chilli powder. Saute for 3 – 4 minutes.

8. Add ground tomatoes and mix well. When it starts to boil reduce the heat. Cover and cook on simmer for 15 minutes. Stir in between.

9. Now remove the cover and cook on high heat till dried up. Keep starting.
When bitter gourd or karela dried up remove from heat.

10. Garnish with cilantro or coriander leaves and onion rings. Serve with steamed rice or Indian flat bread.

Notes
1. Shallot can be used instead of cubed onions.
2. You can use tamarind paste instead of amchur. Use amchur or tamarind paste according to your taste.

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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Chatpata Gobhi Or Spicy Cauliflower Stir Fry

Chatpata gobhi or spicy cauliflower stir fry.
Quick and easy to make no onion garlic cauliflower dry curry.
Try and enjoy a completely different taste. I love South Indian tadka and as well as our Bengali spices. So here is a humble winter vegetable cauliflower in a new taste.
Tempering with mustard seeds, cumin, curry leaves and Bengali bhaja moshla
made this cauliflower aromatic and lipsmacking. You don’t need to add water in this dry cauliflower sabji. A perfect side dish goes well with any bread or rice dishes.

You may like three more cauliflower recipes on this blog.

1. Cauliflower with ginger

2. Cauliflower with coconut and poppy seeds

3. Fulkopir paturi or cauliflower with poppy seeds and mustard

This week our 219 #Foodiemonday bloghop theme is winter veggie affair suggested by lovely Sasmita who blog at First Timer Cook. Sasmita is a very talented blogger. I love her all the recipes, specially authentic dishes. Recently bookmarked her rose flavored kaju katli to try.

Recipe is very simple. If you have bhaja moshla or ground roasted spices ready then you can make it in a jiffy.

Recipe

Cauliflower – 1 medium

Green peas – 1/4 cup, frozen or boiled

Bengal gram or chana dal – 1/4 cup

Sweet corn – 1/4 cup, boiled

Curry leaves – 8 – 10

Rai or mustard seeds – 1/2 teaspoon

Cumin seeds – 1 teaspoon

Dry red chilli – 1

Hing or asafoetida – 1/4 teaspoon

Oil – 2 – 3 tablespoon

Grated ginger – 1 teaspoon

Grated coconut – 2 heaped tablespoon + to garnish

Green chilli – 2, chopped

Tomato – 2 small, chopped

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Bhaja moshla or roasted mixed spice powder – 1 teaspoon

Salt to taste

Cilantro or coriander leaves – handful, chopped

Ginger julienne to garnish

Method

1. Cut the cauliflower into small florets.
Pour sufficient hot water over the cauliflower florets and mix 1/2 teaspoon salt and let it cool down. Drain the water and keep aside.

2. Pressure cook rinsed chana dal or Bengal gram with water for 1 whistle. Reduce the heat and cook on simmer for 15 – 20 minutes. Let the pressure settle down on it’s own. Drain the water and keep aside.

3. Heat oil in a pan. I have used mustard oil but you can use any oil of your choice.

4. Add mustard seeds, cumin seeds, dry red chilli, hing or asafoetida and curry leaves.

5. When the seeds starts to crackle add grated ginger and chopped green chilli.
Stir and add cauliflower florets. Fry for a minute.

6. Add chopped cilantro or coriander leaves, chopped tomatoes, salt, cumin powder, coriander powder, turmeric powder and grated coconut. Mix well.

7. Cover and cook on low heat until the cauliflower becomes soft. Stir in between.

8. Add sweet corn, green peas and boiled chana dal. Mix well.

9. Cook for 7 – 8 minutes more on low heat. Keep stirring to avoid sticking at the bottom. Taste and adjust the seasoning.

10. Increase the heat add bhaja moshla or roasted and ground mixed spices mix and remove from heat. Get the bhaja moshla recipe here.

11. Garnish with grated coconut,curry leaves and ginger julienne. You can also use chopped cilantro or coriander leaves to garnish.
Serve with paratha, roti or Indian flat bread, naan, fried rice, pulao, jeera rice, dal chawal or any bread.

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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Osmania Biscuit

Osmania Biscuit from Hyderabad, Telangana cuisine.
Delicious buttery Biscuit flavoured with cardamom and saffron. Not only tasty and flavorful but colour of saffron made these biscuits attractive.

Osmania Biscuit is a popular tea biscuit in Hyderabad, Telangana, India.It is named after the last Asaf Jahi ruler of Hyderabad State, Mir Osman Ali Khan.
The biscuits were first baked on the demand of the last Nizam of Hyderabad, Mir Osman Ali Khan, who wanted a snack that was a little sweet and a little salty. Today, the evning chai is incomplete without these biscuits anywhere in the city. With the growth of Hyderabad as an IT hub, people from all over India were exposed to this unique biscuit and as a result of this, Osmania Biscuits are now on the list of anyone who comes to Hyderabad or goes back to his hometown. Variations of Osmania Biscuits exist in other states too; in Chennai, a biscuit that is known as ‘Butter Biscuit’ is almost similar.
It is one of the cultural identities in Hyderabad.
Source

This month Shhh Cooking Secretly group members sharing different recipes from Telangana cuisine. This Facebook group started by Priya of Priya’s Versatile Recipes, is where every month food bloggers are paired up and give each other 2 secret ingredients to cook with according to the theme chosen. This month my partner is Aparna Parinam. A very talented blogger who blog at Tangy Tales. Visit her space for different types delicious recipes. I specially love her chutney recipes.

Aparna gave me saffron and milk powder and I gave her onion and tomato. Check out her blog to see what she made with these ingredients.
I have made these yummy biscuits with saffron and milk powder. These biscuits are perfect to serve with tea or coffee.

Recipe

Maida or refined flour – 1 cup

Soya bean flour – 1 tablespoon

Milk powder – 3 tablespoon

Butter – 1/3 cup

Powdered sugar – 1/3 cup

Baking powder – 1/4 teaspoon

Cardamom powder – 1/2 teaspoon

Milk – 2 tablespoon + 1 tablespoon

Saffron – 1/4 teaspoon

Salt – a pinch

Maida for dusting

Method

1. Lightly dry roast the soybean flour and keep aside to cool down.

2. Mix saffron with 2 tablespoon warm milk and keep aside.

3. Line a baking tray with parchment paper.

4. Preheat the oven at 180° for 10 minutes.

5. In a bowl mix maida or refined flour, milk powder, dry roasted soybean flour, salt, baking powder and cardamom powder.

6. Cream butter and sugar powder well. Use room temperature butter.

7. Add all the dry ingredients and 1 tablespoon milk.
Combine everything and make a smooth dough.

8. Dust little flour and roll the dough. Don’t make too thin. Keep 1/4 inch thick sheet.

9. Cut the sheet with medium sized round cookie cutter.

10. Arrange the round biscuits on lined baking tray.

11. Spread saffron mixed milk over all the biscuits with the help of a brush or spoon.

12. Bake in preheated oven at 180° for 20 – 22 minutes or until the edges start to become brown.
Let the biscuits completely cool down before serving. Enjoy with your tea, coffee or a glass 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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Coconut Barfi Or Fudge

Happy Diwali everyone . May happiness and prosperity fill your life. Have a joyous and bright Diwali.

I am back after a short break. Sharing a delicious and easy to make sweet to brighten your festival. Make it to serve your guests and enjoy the heavenly taste.

Barfi made with fresh coconut, thickened milk, milk powder, little sugar, milk and cardamom. You can also use rose essence or rose water if you like the flavour.

You can use khoya or mawa but this time I didn’t dried up the milk completely. Boiled the milk on simmer till milk becomes thickened but pouring consistency, just like rabdi.

Fresh coconut is best for this barfi. Grate the coconut or simply cut the peeled coconut in small pieces and grind.

You may like some more festive dessert recipes on this blog.

Collection of sweets

Recipe

Coconut – 1

Thickened milk- 3/4 cup

Milk powder- 1/2 cup

Sugar- 3 tablespoon

Milk- 1/4 cup

Cardamom powder- 1 teaspoon

Pistachios to sprinkle

Ghee or clarified butter for greasing the plate.

Method

1. Peel and grate the coconut or cut into small pieces.

2. Grind the coconut with thickened milk and sugar. Add 1/4 cup milk for easy grinding. Make a smooth paste.

3. Grease a plate with ghee or clarified butter and keep aside.

4. Heat a pan or wok. Add the ground mixture.

5. Cook on low heat. Stir constantly to avoid sticking to the bottom.

6. When the mixture about to dried up add milk powder and mix well.

7. When the mixture leaves the sides remove from heat.

8. Add cardamom powder and mix well. You can also add 1/4 teaspoon rose essence or rose water if you like the flavour .

9. Pour the mixture on greased plate. Press with a spatula and sprinkle chopped pistachios.

10. Cut with a knife into your desired shape when still warm.

11. Keep in cool place for an hour to set.
Your barfi is ready. Enjoy the divine taste.
Have a safe and prosperous Diwali.

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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Ginger Chutney Or Allam Pachadi

Ginger chutney or allam pachadi.
A very aromatic and lip-smacking chutney. Ginger, tamarind, coconut, peanut, jaggery and chilli made this chutney tongue tickling.

This chutney is from Andhra cuisine. Allam means ginger. In authentic recipe coconut and peanut not usually used. But I love the nutty taste of dry roasted peanut and the sweetness and flavour of fresh coconut in chutney. So I have used both. You can use 1/2 to 1/4 teaspoon coriander seeds with chana dal, udad dal and cumin if you like the flavour. I didn’t.

You may like some more chutney recipes on this blog.
1. Mango sesame chutney

2. Raisin jaggery chutney with mango bar

3. Waterchestnut or singhara chutney

4. Onion tomato chutney or dip

5. Mango raisin chutney

6. Peanut chutney or dip

Sending this post to Facebook group Recipe Swap Challenge Initiated by Jolly
And Vidya.
We have to recreate a recipe from a fellow blogger’s blog.
This month my partner is Sandhya Ramakrishnan who blog at My Cooking Journey.
I love this ginger chutney on her blog. I have made little changes according to my taste.

Chutney is very easy to make. You can skip tempering at the end because chutney is also delicious without tempering. I have used coconut and peanut according to my taste. You can omit these if you want or if you don’t have these. I have used readymade tamarind paste but if you don’t have paste, soak 1 tablespoon tamarind in 1/4 cup warm water and strain the pulp when cool.

Recipe

Ginger – 1/4 cup, peeled and chopped in small pieces

Chana dal or Bengal gram – 1 tablespoon

Used dal or split black gram – 1 teaspoon

Fresh coconut – 2 tablespoon, chopped in small pieces, optional

Peanut – 2 tablespoon

Cumin seed – 1/2 teaspoon

Dry red chilli – 1 – 2 or to taste

Methi or fenugreek seeds – 1/2 teaspoon

Jaggery powder – 1 tablespoon

Salt to taste

Tamarind paste – 2 tablespoon

Cumin powder – 1/2 teaspoon

Coriander powder – 1/4 teaspoon

Oil – 2 teaspoon

Water – 4 tablespoon

For tempering

Mustard seeds – 1/4 teaspoon

Curry leaves – 8 – 10

Oil – 1 teaspoon

Method

1. Dry roast the peanut. Let it cool down, peel and keep aside.

2. Heat 2 teaspoon oil in a pan.
Add chana dal, udad dal, dry red chilli, cumin seeds and methi or fenugreek seeds.

3. Fry until lentils become brown.
Add ginger pieces, coconut pieces and dry roasted and peeled peanut.

4. Mix and immediatly switch off the heat. Don’t fry the ginger too much, overcooking may be make the ginger bitter.

5. Let the mixture cool down completely.

6. Grind the mixture with tamarind paste, salt, cumin powder, coriander powder, jaggery and water. Don’t add too much water. Chutney should be thick consistency.

7. Take out the chutney in a bowl. Taste and adjust salt, jaggery and tamarind if required.

8. Heat 1 teaspoon oil in a small pan.Add 1/4 teaspoon mustard seeds or rai and curry leaves. You can also add 1 dry red chilli. My chutney is already hot with 2 red chilli in the ground mixture so I didn’t.

8. When the seeds starts to splutter add the tempering in the chutney.
Serve with idli, dosa or serve as dip with any snack.

Notes

1. Use chilli according to your spice tolerance. If you want mildly spicy chutney, use only one red chilli.

2. Lemon juice or dry mango powder can be used instead of tamarind.

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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Chhanar Dalna Or Paneer/Cottage Cheese Balls In Gravy

Chhanar dalna.
Bengali style no onion garlic curry with homemade chhena or cottage cheese balls.
This delicious and aromatic curry can be served as a side dish with pulao, jeera rice, luchi or puri, paratha, roti or any type of bread.
You can use grated store bought paneer but homemade soft chhena or paneer taste best. Get the method of making homemade paneer or cottage cheese here.

You may like some more paneer or cottage cheese recipe on this blog.
1. Dal corn paneer pakoda

2. Kathal paneer kofta curry

3. Schezwan paneer

4. Italian flavoured paneer bhurji

5. Paneer gajar halwa

6. Methi paneer kofta in palak gravy

7. Cottage cheese or paneer capsicum stir fry

8. Paneer kala chana kofta curry

9. Paneer stuffed parwal mithai

10. Mint paneer kofta

11. Aloo paneer

12. Chhena kheer or chhanar paesh

13. Shahi paneer

14. Hariyali paneer butter masala

15. Paneer or cottage cheese croquette

16. Soya paneer lollipop

17. Chhanar jilipi

18. Sandesh

And many more sweet dishes.

This week’s 217 #Foodiemonday bloghop theme is khali fridge or empty fridge suggested by very talented blogger Renu Agrawal dongre who blog at Cook with Renu. Visit her space for mouthwatering recipes from different cuisine. I have recently bookmarked her Whole Wheat Spinach Pizza Pinwheel to try.

Renu suggested that use your pantry ingredients like grains, rice , dals etc or what you cook when you run out of vegetables and fruits or you do not have tomato, onion etc. Okay when I don’t have tomato usually I use curd and whenever I don’t have any vegetables in my pantry I use the milk from my refrigerator and make fresh paneer or cottage cheese to make different types of curry or stir fry.
Today sharing Bengali style chhanar dalna or paneer balls in no onion garlic gravy. My mom usually made it on veg days. It can be made for offering or bhog prasad. You can also make it for party side dish.

Recipe

Paneer or cottage cheese – 1 cup heaped, crumbled

Ginger – 1 inch piece, grated

Green chilli – 1 finely chopped

Cumin powder – 1 teaspoon +1/2 teaspoon

Salt to taste

Sugar – 1/2 to 1 teaspoon or to taste

Turmeric powder – 1 teaspoon

Coriander powder – 1/2 teaspoon

Dry red chilli – 3

Green cardamom – 3

Cloves – 3

Cinnamon – 1 inch piece

Bay leaf – 2

Cumin seeds – 1/2 teaspoon

Hing or asafoetida – a pinch

Tomato – 2 medium, peeled and cubed

Or

Curd – 3 tablespooon

Refined flour or maida – 1 tablespoon

Ghee or clarified butter – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Oil – 3 – 4 tablespoon

Green chilli – 2 slit

Water – 2 cup + 4 tablespoon

Method

1. Soak red chilli in 4 tablespoon water for 30 minutes.

2. Mash paneer or cottage cheese well in a plate. I have used homemade fresh paneer. Get the recipe here.

3. Add 1/2 teaspoon salt, 1/2 teaspoon turmeric powder, 1/2 teaspoon cumin powder, 1 finely chopped green chilli, 1/4 teaspoon grated ginger and 1 tablespoon refined flour or maida. Knead well to make smooth.

4. Make equal sized small balls. Press gently with your palm. Make all the balls and keep aside.

5. Grind remaining grated ginger, tomato, green cardamom, cinnamon and cloves. Skip tomato if you are using curd.Make a smooth paste. You can use crushed green cardamom, cinnamon and cloves in tempering but I like my gravy smooth so ground.

6. Blend dry red chilli with it’s water and keep aside. It will give a beautiful colour to the gravy. You can use kashmiri red chilli powder instead but I recommend to use it.

7. Heat oil in a pan. Fry the paneer or cottage cheese balls from both sides. And place on a paper towel.

8. Fry cubed potatoes till golden brown in the same oil and keep aside.
Add cumin seeds, hing or asafoetida and bay leaf in the oil.

9. When the cumin seeds starts to crackle add the ground paste, cumin powder, coriander powder, turmeric powder and sugar. Also add well beaten curd if using.When it starts to dried up add blended dry red chilli. Saute till oil leaves the sides.

10. Now add fried potatoes and salt. Saute again for a minutes.
Add 2 cup water and slit green chilli. Cover the pan and cook till potatoes becomes soft.

11. Add fried paneer or cottage cheese balls. Cook uncovered for 2 minutes.

12. Add ghee or clarified butter and garam masala. Mix and remove from heat.

13. Garnish with chopped cilantro or coriander leaves. Serve hot with steamed rice or paratha, puri or any Indian bread.

Notes
1. You can add cashews, almond or melon seeds paste to make the gravy rich I didn’t.
2. Use red and green chilli according to your taste.

If you tried my recipe, you can share your food pictures with me in the social network sites by using the 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

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