Sikkimese Chicken Curry

Chicken curry from Sikkim cuisine.
A very simple yet delicious chicken curry. You don’t need to saute or fry the onion and spices. Just marinat the chicken with all the ingredients and cook. Curry is not spicy at all. You will love this light and delicious curry. Except little cumin and turmeric you don’t need to use any spice. So easy and simple isn’t it 😊

Sikkim is a state in northeastern India. It borders Tibet in the north and northeast, Bhutan in the east, Nepal in the west, and West Bengal in the south. Sikkim is also located close to India’s Siliguri Corridor near Bangladesh. Sikkim is the least populous and second smallest among the Indian states.

Sikkimese cuisine is the traditional cuisine of Sikkim, a state of India. Sikkimese are traditionally rice eaters. Nepalese cuisine is very popular in Sikkim because Sikkim is the only state of India with an ethnic Nepali majority.

Source – Wikipedia

Now why I am talking about Sikkim? Yes, if you are a regular reader of this blog then you may know that I am a member of a Facebook group and we members of the group share a recipe every month from different cuisine from different Indian state.

Shhhh cooking secretly a 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. If you’re interested in joining this exciting group then please leave a message in the comment section. Thank you.

This month my partner is very talented blogger Narmadha who blog at Nams Corner. Do visit her space for different types of veg and non veg recipes. I specially love her baked recipes. I am sure you will love her wonderful blog.
Naramadha gave me onion and green chilli and I gave her lime juice and salt. Narmadha made delicious thukpa with these ingredients. Check out the recipe here.

You may like some more chicken recipes on this blog.

1. Chicken kosha

2. Zafrani Chicken

3. Chicken dak-bungalow

4. Chicken clear soup

5. Chicken chaap

I was searching for the recipes from Sikkim and loved this simple and easy recipe. In this recipe, you don’t need to saute or fry the onion, spices and chicken. Just marinate the chicken for an hour and then cook. Even you don’t need much spices to make it. Photo courtesy – Suchismita Roy

Adopted the recipe from here.

Recipe

Chicken – 500 gram

Onion – 2 finely chopped

Tomato – 1 large, chopped

Slit green chilli – 2 – 4 or to taste

Ginger garlic paste – 2 tablespoons

Lemon juice – 2 teaspoon

Curd – 1/2 cup

Salt to taste

Mustard oil – 1 – 2 tablespoons

Turmeric powder – 1/2 teaspoon

Cumin powder – 1teaspoon

Method

1. In a wok or pan mix everything with chicken.

2. Cover and keep the marinated chicken in the refrigerator for an hour.

3. After an hour cook the chicken covered till chicken becomes soft. Stir in between.

4. Garnish with green chilli and onion rings. You can also use cilantro or coriander leaves to garnish.

Serve hot with rice or any bread.

Note

Use green chilli according to your taste. If you like your curry hot add more slit green chilli.

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
Facebook page
Follow on
Twitter

Instagram

Pinterest

Chilli Rasgulla Or Green Chilli Infused Rasgulla

Green chilli infused or green chilli flavoured rasgulla or chilli rasgulla.
Yes, sweet spongy delicious rasgulla in a new flavour. Slightly hotness of green chilli made these rasgulla more yummy.

Rasgulla is an Indian syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. It is made from ball-shaped dumplings of chhena and semolina dough, cooked in light syrup made of sugar.

Source – Wikipedia

 

Earlier I have made some more different fruity flavoured rasgulla. But this green chilli infused rasgulla is totally different. These slightly hot and sweet rasgulla or jhal misti rosogolla are really heavenly.
You can also make these rasgulla with more green chilli flavoured and with little hotness. See notes for option.

Sending this post to 210 #Foodiemonday blog hop #UltaPulta theme suggested by Kalyani Sri who blog at Sizzling Taste Buds.
Do visit her space for many delicious and authentic recipes. I have already bookmarked some of her recipes to try. I am sure you will love her wonderful blog.

Kalayani suggested to make something sweet with savoury ingredients or something savoury with sweet ingredients.
At first I have planned to make a cake with some savoury ingredients. But I have already made few cakes recently. And one of my friend Vinita is in town this time. I have planned to surprise her with a completely new dessert. She just loved it. She also want to learn about the method. So I have to make it again to show her the method to make this chilli rasgulla. And this time used only chilli and didn’t open the cover in-between. And result is better so updating the recipe. These are more spongy and bigger in size. Here is a picture for you.

IMG_20190827_144128.jpg

You may like some more different flavoured rasgulla recipes on this blog.
1. Komola bhog or orange rasgulla

2. Mango or aam rasgulla

3. Watermelon rasgulla

4. Sugar and jaggery rasgulla with tips and tricks

Heavenly desserts made with rasgulla

1. Baked rasgulla

2. Rasgulla kheer or pudding

3. Egg less rasgulla cupcake

And a savoury dish with rasgulla

Savoury rasgulla korma

Before making this rasgulla please read all the tips and tricks of making rasgulla here.
Follow all the tips to make perfect spongy rasgulla. Just mash the cottage cheese well till smooth and your palm becomes greasy. And always make rasgulla in a large and broad pan.

Recipe

Cow milk – 1 litre

Lemon juice or vinegar – 3-4 tablespoon or as required

Sugar – 1 heaped cup

Water – 5 cup

Green chilli – 1

Green food colour – 2-4 drop

Method

1. Rinse the green chilli. Cut and discard the tips.

2. Heat milk in a heavy bottom pan. Break green chilli into half and add one piece in the milk.

3. When milk starts to rolling boil reduce the heat. 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.

4. When greenish whey and cottage cheese separates immediately pour into the strainer. If you boil further after curdling your cottage cheese and rasgulla will be hard.

5. Discard the green chilli from the cottage cheese or paneer.

6. Place a cheesecloth on a strained and pour the cottage cheese over it.

7. 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.

8. Squeeze the cloth well to drain all the water from cottage cheese.

9. Remove the cottage cheese on a large dry cloth. Wrap well and put a heavyweight on it for 1 – 2 hours.

10. . Take out the cottage cheese or paneer on a large plate.

11. Mash with your fingertips and heel of your palm. Mash till your palm becomes greasy.

12. Make small balls. These will become double. I have made 8 small rasgulla out of this cottage cheese.

13. There shouldn’t be any crack on the balls.
Press the balls between your fingers and palm tightly to make crack free balls.

14. Make round ball using your both palm. Make all the balls. To read all the tips and tricks to make rasgulla click here.

15. In a large and broad pan heat 1 cup sugar and 5 cup water. Add remaining half piece of chilli in the sugar syrup. In the picture below I have added two pieces but removed one later. If you like the syrup with more chilli taste and hotness then you can use two pieces.

16. 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.

17. Cover and cook on medium-high heat for 20 minutes.

18. Don’t remove the cover in-between.

19. Now switch off the heat. Keep it covered for 1 – 2 hours or until completely cool down.

 

IMG_20190827_144227.jpg

20. You can keep these in the refrigerator for 5 – 6 days.
Serve chilled or at room temperature.

Notes

1. If you want your rasgulla little more hot add one full broken green chilli in the sugar syrup.

2. If you want your rasgulla sweeter. Take out some syrup from rasgulla. Add some more sugar and boil for few minutes or till sugar dissolved completely. Add all the rasgulla with syrup in it and cover. When it starts to boil remove from heat. Cool again to serve.

3. Always use full cream cow milk to make rasgulla.

4. For spongy rasgulla mash the cottage cheese well with your fingertips and heel of your palm.

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
Facebook page
Follow on

Twitter

Instagram

Pinterest

4 Years Blog Anniversary

Wishing a very happy Janamashtami to everyone. May the blessings of Lord Krishna always be with you. May God make your life full of joy, happiness and prosperity.

Its my 4th blog Anniversary.
Completed 4 years with 423 post. Its possible only because of you. Thanks to all the readers and friends for your support, love and encouragement.

I have posted my first recipe Chakhao Kheer or black rice pudding on 25th August 2015 .

You may like this Janmashtami special recipe apple coconut fudge on this blog.
You can get many more dessert recipes here.

Now planning to share some more authentic and innovative recipes with healthy ingredients.
Please show some love and hit like button of my facebook page to get latest updates.
Facebook page.

I love to share healthy recipes on this blog. Stay tuned for more healthy, gluten free, vegan and delicious recipes. Coming soon with a new interesting recipe. Hope you will like it.

Time flies. My blog turns 4 years now.
In this wonderful blogging journey I have learnt many new things. New ingredients from different cuisine.
And also made many new friends. Got some blogger friends. Always appreciate their help, support and suggestions. I would like to thank all my foodie followers. I am enjoying this blogging journey only because of them. They always encourage me with their comments, feedback and appreciation.
Thank you everyone. Stay tuned for more delicious recipes.
Follow on

Twitter

Instagram

Pinterest

Rice Appe Or Paddu With Cooked Rice

Appe/paddu with cooked rice.
A spicy, delicious and easy to make appe/paddu or kuzhi paniyaram. This appe is made of cooked rice, you can also use leftover rice. Serve hot in breakfast or as a snack. It also taste great in room temperature.
Its known by various names in South India including paddu, appe, guliappa, gulittu, yeriyappa, gundponglu, ponganalu.
Kuzhi paniyaram or Paddu/GuLiyappa/Yeriyappa or Gunta Ponganalu or Tulu : “appadadde” is an Indian dish made by steaming batter using a mould. The batter is made of black lentils and rice and is similar in composition to the batter used to make idli and dosa. The dish can also be made sweet or spicy depending on the ingredients jaggery and chillies respectively. Paniyaram is made on a special pan that comes with multiple small fissures.
Source – Wikipedia

 

IMG_20190819_114517.jpg

You may like some more appe recipes made with different ingredients on this blog.
1. Red lentil appe

2. Beetroot appe

3. Semolina and lentil appe

4. Roasted gram or sattu appe

5. Semolina and flatten rice appe

6. Sprouts and oats appe

This week #209th #FoodieMonday bloghop theme is #ThindiYenu suggested by Aruna SarasChandra. Who blog at Vasus Veg Kitchen.
Do visit her space for many authentic, delicious and healthy vegetarian recipes. Recently loved her oats and nuts laddu. I will to try it soon.

ThindiYenu in Kannada means What is for Tiffin. According to Aruna here tiffin is refers to breakfast. And my contribution is this spicy and delicious rice paddu or appe using leftover rice.
I always love to make different types of appe. When Aruna suggested the theme Karnataka special breakfast or ThindiYenu.
I was searching for Karnataka breakfast recipes and loved this paddu recipe.
My son is at home this time for few days and he loves spicy food so I have made this paddu or appe spicy. Fresh cooked rice or leftover rice both can be used for this appe. At first I didn’t plan to use coconut but my vegetable vendor bought fresh coconut in the morning. So I have used it. Coconut definitely enhance the taste. But if you don’t have coconut then you can skip it.
Recipe adopted from Veg recipes of Karnataka

Recipe

Cooked rice – 1 cup

Semolina or suji – 1/4 cup

Curd – 1/4 cup

Ginger – 1/2 inch piece, grated

Green chilli – 1, finely chopped

Cilantro or coriander leaves – handful, chopped

Water – 1/4 cup

Fresh grated coconut – 2 – 3 tablespoons, optional

Curry leaves – 8 – 10, chopped

Mustard seeds or rai – 1/2 teaspoon

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon

Black pepper powder – 1/2 teaspoon

Lemon juice – 1 teaspoon

Oil – 1 teaspoon + to fry

Salt to taste

Eno fruit salt – 1/2 teaspoon

Method

1. Grind the cooked rice with curd, lemon juice and 1/4 cup water.

2. In a bowl mix ground rice, semolina or suji, grated ginger, chopped cilantro or coriander leaves, salt, cumin powder, chaat masala powder, black pepper powder and grated coconut. Mix well and keep the batter aside.

3. Heat oil in a small pan. Add mustard seeds and let the seeds splutter. Now add finely chopped green chilli and curry leaves. Switch off the flame and add this tempering in the batter. Mix well.

4. Just before cooking add eno fruit salt and give a good stir.

5. Heat an appe pan. Pour few drops of oil in every hole.
Pour a spoonful of batter in every hole. Cover and cook on low heat until appe becomes light brown.

 

IMG_20190819_091733.jpg

6. Flip and turn the appe upside down. Cook uncovered till appe becomes golden brown from both the sides.

7. Serve hot with any chutney or sauce.

Notes
1. You can add 1 finely chopped onion in the batter.

2. If you are making it for kids omit chilli. Or to make it more spicy add one more finely chopped green chilli.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #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
Facebook page
Follow on
Twitter

Instagram

Pinterest

Gluten Free Apple Jaggery cake / Vegan Cake

Apple jaggery cake with gluten free flour. An easy to make, healthy, delicious, gluten free and vegan cake. A cake with all the nutritious ingredients. Delicious dairy free, sugar free and butter free cake.

Cake is super soft and moist. Mixed taste of apple and jaggery made the cake divine.

I have used rice flour, soyabean flour and oats powder in the cake. You can use any flour of your choice like whole wheat flour or atta, refined flour or maida, cornmeal, buckwheat flour etc. You can also use brown sugar or normal white sugar instead of jaggery. Any fruit can be used instead of apple.

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 Jolly who blog at Jolly homemade recipes.
Do visit her space for many delicious recipes she shared We know each other since I started my blogging journey. Jolly is not only a talented blogger, she is a very good person and friend, always ready to help others. I have bookmarked this jaggery cake recipe just after posted. Never used vanilla essence with jaggery, sounds interesting. And really loved the mixed flavour.
If you want to make it with whole wheat flour then follow this recipe.

Apple is absolutely optional. You can use any fruit instead of apple or simply skip it. But I recommend to add one apple to enhance the taste and flavour. You can use any dry fruits instead of tutti fruity. I have used bundt pan, you can use square or round any cake pan. Even you can make loaf cake with this batter. Choice is yours. Vegan people can use almond milk, soy milk or any other vegan milk. But coconut milk taste better. You can also use dairy milk.

Recipe

Rice flour – 1/2 cup

Soyabean flour – 1/2 cup + 1 tablespoon

Oats – 1/2 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Jaggery – 3/4 cup tightly packed, grated or powder

Coconut milk – 1/2 cup, slightly warm

Olive oil or any vegetable oil – 1/2 cup

Vinegar or lemon juice – 1 tablespoon

Vanilla essence – 1 teaspoon

Tutti fruity – 1/2 cup

Apple – 1

Cashew nuts – few, optional

Method

1. Grease a cake pan and dust with little soyabean flour or any flour you are using.

2. Preheat the oven at 180°.

3. Grind the oats into fine powder.

4. Peel and grate the apple.

5. Mix 1 tablespoon soyabean flour with tutti fruity and keep aside.

6. In a bowl mix rice flour, soyabean flour, oats powder, baking powder and soda. Mix well with a whisk. You can sieve the dry ingredients but I don’t like to discard the fibres of the flours. So I have just mixed well with a whisk, you can use your food processor.

7. In a large bowl whisk grated or powdered jaggery, slightly warm milk and vinegar. Whisk well till jaggery completely melted. See notes for more options for milk.

8. Add vanilla essence and grated apple. Mix well.

9. Now add the dry ingredients gradually.

10. Mix till everything blend well. Make a lump free smooth batter.

11. Fold in flour mixed tutti fruity.
Pour the batter into greased or lined and flour dusted cake pan.

12. Tap the pan gently on your kitchen counter to remove the air bubbles.

 

IMG_20190814_131030.jpg

13. Bake in preheated oven at 180° for 30 – 40 minutes or until the toothpick comes out clean.
Every oven takes different time so insert a toothpick in the middle of the cake to check.

14. Let the cake cool down before slicing. Enjoy slightly warm or cool cake, taste yummy in both ways.
Happy baking 😊

Notes
1. Whole wheat flour, refined flour or any flour can be used instead of these gluten free flour.
2. You can use cinnamon powder, cardamom powder or any other flavour instead of vanilla.
3. If you don’t have Bundt pan then you can use square, round, loaf or any cake pan. Even you can make cup cakes with this batter.

4. Dairy milk, almond milk, soy milk or any other dairy free milk can be used instead of coconut milk.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #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
Facebook page
Follow on
Twitter

Instagram

Pinterest

Gluten Free Oats Cornmeal Lemon Crinkle Cookies

Gluten free eggless oats cornmeal lemon crinkle cookies.
Delicious lemon flavoured crispy outside and fudgy inside cookies made with cornmeal or makke ka atta, oats and lemon.

I have made it with gluten free flour but you can use whole wheat flour or refined flour or any flour of your choice. I didn’t want to use colour so used cornmeal. Cornmeal will give a beautiful light yellow colour to your cookies. But if you are using whole wheat flour or refined flour then you have to use little yellow food colour or you can keep your cookies simply white. Taste will be equally delicious.
I always try to bake with gluten free flour because some of my readers are suffering with gluten intolerance. But everyone can enjoy it. These cookies are hot favourite among my family and friends.
You may like some more gluten free cookies on this blog.

1. Oats almond cranberry cornmeal cookies

2. Fennel oats millet cookies

3. Pearl millet cashew almond honey cookies

4. Rose flavoured shortbread cookies

5. Pearl millet sesame oats cookies

And one more crinkle cookies.

Finger millet or ragi chocolate crinkle cookies

Monday again and this week 208 #Foodiemonday bloghop theme is #Meethebandhan suggested by Archana Gunjikar Potdar who blog at The Mad Scientists Kitchen. Archana have a vast collection of healthy and delicious recipes. I have already bookmarked her honey cake. Do visit her space for amazing recipes from different cuisine. I am sure you will love her recipes.

You can use butter or ghee/clarified butter, whatever you want. I have tried both. If you like the flavour of ghee or clarified butter, then make it with ghee. I love the taste of ghee cookies. Cornmeal will give a beautiful light yellow colour to your cookies.

Recipe

Oats powder – 1 cup

Cornmeal or makke ka atta – 1/3 cup + 1 tablespoon

Baking powder – 1 teaspoon

Baking soda – 1/4 teaspoon

Powdered sugar – 1/2 cup

Butter or ghee/clarified butter – 1/4 cup

Curd – 3 tablespoon

Lemon juice – 1 tablespoon

Lemon zest – 1/2 teaspoon

Powdered sugar for coating

Method

1. Preheat the oven at 180°.

2. Grease or line a baking sheet with parchment paper.

3. In a bowl sift oats powder, cornmeal or makke ka atta, baking powder and baking soda.

4. In a large bowl cream ghee or butter, and powdered sugar. Whisk well.

5. Add lemon juice, lemon zest and curd. Mix well.

6. Now add the dry ingredients. Mix and make a smooth dough. Dough will be sticky. Keep the dough in refrigerator for 30 minutes.

7. Spread powdered sugar on a plate.

8. Take out the dough and make small balls.

9. Roll the balls in the powdered sugar. Press gently. Powdered sugar should be coated well all over the cookies.

10. Bake in preheated oven at 180° for 10 – 12 minutes. For fudgy inside cookies don’t over bake.
If you want crisp cookies bake for 1 – 2 minutes more.

11. Let the cookies cool down completely before serving.
Enjoy the divine taste. You can store the cookies in a airtight container.

Notes
1. Whole wheat or refined flour or any flour can be used instead of cornmeal and oats.
2. Don’t skip to refrigerat the dough.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #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
Facebook page
Follow on
Twitter

Instagram

Pinterest

Sauteed Corn With Parsley And Rosemary

Sauteed corn with parsley and rosemary.
Very easy, quick, flavourful and no onion garlic sauteed corn. You can serve it as a side dish or as evening snack. I have used olive oil but you can use butter or any vegetable oil. If you don’t have or you don’t like dried rosemary then you can use dried or fresh basil, oregano, mixed herbs or any herbs of your choice instead of rosemary.

I have made it without onion garlic. You can fry minced or finely chopped 3 – 4 garlic cloves before adding corn. You may like some more corn recipes on this blog.

1. Spicy corn

2. Fruity salad with corn

3. Corn cottage cheese stir fry

4. Corn salad

5. French beans with corn

6. Corn stir fry

7. Spinach curry with corn

8. Egg corn cottage cheese baked casserole

9. Beetroot green with corn

10. Dal corn paneer pakoda

11. Idli with corn

12. Bhutte ki kees

Sending this post to 207 #Foodiemonday bloghop #herbalicious theme suggested by Swaty Malik who blog at Food Trails. Visit her space for different types of authentic and innovative recipes. Always love her beautiful click and super tempting recipes. Her hazelnut cookies is in my list to try.

Its a very easy and quick method to make this corn. You can also make sandwich stuffing with it. If you want to use onion or garlic, add finely chopped onion or garlic or both before adding corn. Fry till light brown then add boiled sweet corn.

Recipe

Sweet corn – 2 Cup, boiled

Fresh parsley – 1/4 cup, chopped

Dried rosemary – 1/2 teaspoon

Black pepper powder – 1/2 teaspoon

Chilli flakes – 1/2 teaspoon

Salt to taste

Olive oil or butter – 1 tablespoon

Method

1. Heat oil or butter in a pan. Add boiled sweet corn, chopped fresh parsley and salt.

2. Saute on high heat for 2 – 3 minutes.
Add dried rosemary, black pepper powder and chilli flakes. Mix well.

3. Cover and reduce the heat. Cook on simmer for 7-8 minutes. Stir occasionally.

4. Now remove the cover and stir. Cook on high heat till dried up completely.

5. Garnish with parsley leaves and lemon wedges. Serve hot.

Notes
1. Oregano,basil or any herbs can be used instead of rosemary.
2. Add chilli according to your taste. You can use finely chopped green chilli if you want.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #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
Facebook page
Follow on
Twitter

Instagram

Pinterest