Corn Peas Barista Fried Rice Or Pulao

Corn peas barista fried rice or pulao. If you have rice and barista or fried onions ready then you can make it in a jiffy. A perfect rice dish for your party. Just prepare the rice and barista earlier. You can keep both in refrigerator. Fry and combine everything before serving. Easy isn’t it?

You may like some more rice recipes on this blog.

1. Korean rice or egg fried rice

2. Aloo chutney pulao

3. Spanish moulded rice

4. Mint rice or pulao

5. Beetroot rice

6. Mexican rice

7. Carrot rice

8. Tricolour rice

9. Mexican green rice

This week 240 #Foodiemonday bloghop theme is Cooking With Rice suggested by Narmadha who blog at Nams Corner. Narmadha has a wonderful blog with many mouthwatering recipes. I recently bookmarked her Chicken fry and Gluten free brownie recipe to try. Do visit her space for different types of delicious recipes.

Usually we store some frozen peas and corn in freezer. And I also keep some fried onions and barista in refrigerator. So if you don’t have much vegetables in your pantry then these stored ingredients comes handy. Make delicious rice with whole spices, barista, frozen sweet corn and green peas and enjoy. Serve it with any non veg curry or any spicy curry or simple raita. I have served it with Dum aloo.

Recipe

Sweet corn – 1 cup, boiled

Frozen peas – 1/2 cup

Onion – 3, thinly sliced

Basmati rice – 1 & 1/2 cup

Bay leaf – 2

Green cardamom – 3

Cinnamon – 1 inch piece

Cloves – 3

Star anise – 1, optional

Mace or javitri – 2 strand

Lemon juice – 1 teaspoon

Ghee or clarified butter – 2 tablespoons

Water – 2 cup

Salt to taste

Cumin seeds – 1 teaspoon

Oil – 1 tablespoons + to fry the onions

Method

1. Wash the rice well. Soak in water for 15 minutes.

2. Drain and add salt, bay leaf, cardamom, cinnamon, cloves, star anise, lemon juice, 1 tablespoon ghee or clarified butter and 2 cup water. Pressure cook for 1 whistle or microwave for 10 – 12 minute. Fluff the rice gently and discard the bay leaf. Rice shouldn’t be over cooked.

3. Fry the sliced onions till brown to make barista and keep aside.

4. In a pan heat 1 tablespoon oil and 1 tablespoon ghee. You can skip oil and use 2 tablespoon ghee if you like. Add cumin seeds.

5. When seeds starts to splutter add frozen peas and boiled sweet corn. Add little salt and fry for 2 minutes.

6. Add the rice and fried onion slices. Reserve little barista to garnish. Mix well. Taste and adjust salt if require. Mix gently, rice shouldn’t be break.

7. When everything combines well remove from heat. Garnish with barista or fried onion slices. Serve hot with any mutton or chicken curry or any spicy gravy. Or you can enjoy this aromatic rice with raita only.

Notes

1.You can use green chilli if you want. Add chopped green chilli after adding cumin seeds.

2. Be careful while making rice. Rice shouldn’t be mushy.

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

Orange Grape Juice With Fresh Turmeric Mint And Lemon / Vegan Drink

Orange and grape juice with fresh turmeric, mint and lemon juice. A nutritious and delicious juice, perfect drink with your daily breakfast.

These days doctors advise everyone to take vitamin C enriched orange daily as a immunity booster. Grapes are also rich in vitamin C and A. So you can call it a immunity booster drink. Orange and grapes are naturally sweet so you don’t need to add any sweetener in it. I have made it 1 serving so used 1/2 cup grapes but you can use 1 cup grapes if you want. You can also increase the amount of turmeric. Use 1/2 to 1 teaspoon if you like the flavour.

Oranges are known for their high Vitamin C content. They are also rich in many anti-oxidants and carotenoids which are known to boost your immune system. Oranges can help in shielding the body from many types of infections and even the growth of cancerous cells. Regular consumption of Oranges can safeguard your body. To read more health benefits of orange click here .

Grapes also support immunity. In addition to the aforementioned vitamins C and A, which are both vital for immunity, grapes support the immune system through their natural anti-microbial properties. A one cup portion also supplies about two and a half ounces of water, which is important for hydration, circulation and healthy blood flow, and waste elimination. Source

Turmeric boosts the Immune System Here is a spice that should be added to your cold and flu prevention regimen! Turmeric is a natural way to help bolster the immune system by increasing the immunomodulating capacity of the body. Try adding extra turmeric into your diet during periods of stress or during flu season to help give your immune system a little boost. Source

Lemons are high in vitamin C, a natural antioxidant which enhances the immune system and has antiviral and antibacterial properties. … Regular use can relieve joint pain, lemon juice is an anti-inflammatory because of its anti-oxidants. Lemons are very flavourful making them a healthy salt substitute. Source

Mint is rich in Nutrients. May Improve Irritable Bowel Syndrome. May Help Relieve Indigestion. Could Improve Brain Function. May Decrease Breastfeeding Pain. Subjectively Improves Cold Symptoms. May Mask Bad Breath. Easy to Add to Your Diet. Mint makes a delicious and healthy addition to many foods and beverages.Mint’s health benefits range from improving brain function and digestive symptoms to relieving breastfeeding pain, cold symptoms and even bad breath. Source

This week I have joined a new group Healthy Wealthy Cuisine.
Its my first post for the group. This time theme is Cool Colours suggested by Sasmita. Sasmita is a very talented blogger. I always love her wonderful recipes and photography. Sasmita shared Sparkling pomegranate iced tea for the theme.
Here are some other recipes shared by the group members.
Hand whipped dalgona coffee by Archana.

Mint mojito mocktail by Preethi. Pineapple mint mojito by Shalu. Revitaliser by Jayashree.
Mango and passionfruit iced tea by Swaty.
Pineapple juice by Narmadha.

A very easy to make yet delicious drink. You don’t need to add any sweetener because orange and grapes are naturally sweet. But you can add little pink salt if you want. I didn’t. Better to enjoy it without adding anything. You can also add more fresh turmeric if you like.

Recipe

Orange – 2,peeled

Grapes – 1/2 cup

Mint leaves – 2 tablespoon

Fresh turmeric – 1/4 teaspoon, paste or grated

Lemon juice – 1 teaspoon

Method

1. Discard the seeds of oranges.

2. Blend everything in a blender. Sieve the juice using a strainer.

3. Or take out the juice of orange using a juicer. Blend orange juice with grapes, fresh turmeric mint leaves and lemon juice. See notes for more options.

4. Pour the juice in your favourite glass. Garnish with lemon wedge mint leaves and grape. Serve immediately.

Notes

1. If you want to serve chilled, add some ice cubes or keep the juice in refrigerator for 30 to 60 minutes before serving.

2. You can use more fresh turmeric. If you like the flavour. 1/2 or 1 teaspoon grated or paste can be added.

3. You can also use 1 cup grapes instead of 1/2 cup.

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

Lockdown Recipes/ Recipes With Limited Ingredients

Lockdown recipes or recipes with limited resources. Without lockdown it may be difficult to prevent infections from spreading. So please stay home stay safe 🙏

During lockdown we have to cook with whatever we have in our pantry. We people of Uttar Pradesh, India are lucky enough that we are getting all the vegetables at our doorstep. Thanks to our Chief Minister for the proper arrangement. But if you don’t have fresh vegetables then you can use different types of pulses or dal, chana or chickpeas and rajma, potatoes, tomatoes, onion or frozen corn, green peas, eggs etc. You can make paneer or cottage cheese if you have milk. Get the recipe to make paneer or cottage cheese here.

Cook something delicious for your family and enjoy the time with them. These days will pass and everything will be fine again. Just be careful and take care of yourself. Here are some recipes with pulses, rice and potatoes for your convenience. Check whatever you have in your pantry.

Recipes with lentil

1. Yellow and red lentil cutlets

2. Dal rasam

3. Dal corn paneer pakoda

4. Dal makhani

5. Goan dal curry

6. Dal kanda or dry chana dal fry

7. Black chickpea curry

8. Beetroot dal

9. Red lentil

10. Dal palak

11. Red lentil fritters in gravy

12. Sprouts sundal

13. Egg dal tadka

14. Green moong uttapam

15. Kidney beans spinach Kabab

16. Green lentil soup

17. Green gram Kabab

18. Red lentil soup

19. Lentil lemon soup

20. Lentil fritters

21. Sprouts and oats pan fried cutlets

22. Lentil patties in mustard gravy

23. Mangodi

24. Green gram carrot spinach soup

25. Oats soya green gram toast

26. Chana madra

Recipes with potatoes

1. Spicy potatoes with tamarind

2. Cilantro or coriander red potatoes

3. Potato with green peas

4. Dahi aloo or potato in yogurt gravy

5. Grilled potatoes

6. Potato curry with kachodi

7. Batata bhaji or Maharashtrian dry potatoes

8. Dum aloo

9. Peanut potatoes

10. Chickpeas potato dry curry

11. Potato pie

12. Potatoes with nigella seed and tomato

13. Savoury potato cake

14. Potato barnyard millet cutlets

15. Stuffed potatoes

16. Aloo chop or potato fritters

17. Masala aloo or spicy potato

18. No onion garlic potato curry

19. Aloo ke gutke

20. Matar nimona

21. Panch phoran tarkari

22. Kashmiri dum aloo

23. Aloo kabli or chaat

24. Aloo kofta curry

25. Luchi dum aloo

26. Aloo paneer

Chana madra

Recipes with rice

1. Korean rice or egg fried rice

2. Chutney pulao

3. Spanish moulded rice

4. Mint rice

5. Beetroot rice and raita

6. Mexican rice

7. Carrot rice

8. Tricolour rice

9. Mexican green rice

10. Rice kheer or pudding

11. Corn peas barista fried rice or pulao

Select any recipe according to the availability of ingredients. Or tell what ingredient you have, I will give you the recipe with whatever you have. Hope it helps. Everyone stay safe stay healthy.

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

Mint Orange Lassi

Everyone stay home stay safe. This time we have to make something delicious and nutritious with easily available ingredients. Sharing a delicious fruity lassi to satisfy your sudden hunger pangs or sweet cravings.

Mint orange lassi with honey. Different but a very delicious and filling drink with yogurt, orange juice, banana and mint leaves. You will also love the flavour. This lassi is also great for fasting days. Banana and yogurt made this lassi filling. Lassi is also very flavorful because of mint and orange.

You may like some more yogurt based drinks on this blog.

1. Banana almond mint smoothie

2. Cucumber smoothie or chhach/lassi

3. Misti doi parfait

4. Guava banana smoothie

5. Cold soup

239 #Foodiemonday bloghop theme is Cool Lassi suggested by Mayuri Patel who blog at Mayuris Jikoni. Mayuri is a very talented blogger. I always love her baked recipes like Fig amaranth cookies, Carrot oatmeal cookies and Thandai muffins etc. And also visit her space for many authentic Gujarati recipes. I am sure you will love her wonderful recipes.

Mayuri wisely suggested lassi this week. From yesterday maximum state of our country under lockdown. Praying for everyone’s well being. Stay safe stay healthy. This lassi is very filling and delicious. And also easy to make. Just combine everything and blend. You can enjoy it room temperature or chilled. You can add some ice cubes in the glass or use everything chilled. I have used chilled yogurt so didn’t use ice cube. Or keep the lassi in refrigerator to be chilled. Always use thick yogurt. I have used homemade yogurt but you can also use store bought. Banana is optional, you can skip it. But I recommend to add banana. Banana will make your lassi filling and more delicious.

Recipe

Yogurt – 1 cup

Orange juice – 1/2 cup

Orange zest – 1/2 teaspoon

Mint leaves – 2 tablespoon

Banana – 1

Honey – 1 & 1/2 tablespoon or to taste

Method

1. Peel and chop the banana. Rinse the mint leaves well.

2. In a blender add yogurt, orange juice, orange zest, mint leaves, chopped banana and honey. Blend till smooth and frothy.

3. Taste and add more honey if require. Blend again. For more sweetener option see notes.

4. Pour the lassi in your favourite glass. You can add some ice cubes if you want. Garnish with mint leaves and pistachios. Serve chilled or room temperature.

Notes

1. You can use 1 tablespoon more mint leaves if you want.

2. You can use any sweetener like sugar, stevia etc.

3. Add honey according to your taste.

4. For chilled lassi add some ice cubes in the glass before pouring lassi. Or use chilled yogurt. Or keep the lassi in refrigerator for 30 to 60 minutes before serving.

Praying healthy and peaceful life for you and your family. Stay home stay safe. Please follow all the protective instructions adviced by WHO .

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

Hariyali Chicken/Dhania Chicken/ No Oil Chicken/Microwave Chicken

Hariyali chicken or dhania/coriander chicken cooked in microwave. Also sharing the method to cook on stove top. A zero oil recipe. You don’t need to add any oil yet taste is absolutely delicious.

You don’t have to saute or fry the spices and chicken. Grind and make a paste of cilantro or coriander, tomato etc, marinate the chicken with ground paste along with salt, lemon juice and some spices and cook. A super easy as well as healthy recipe. No oil or butter required. Absolutely oil free chicken curry. To get some more chicken recipes click on the name below.

1. Sikkimese chicken curry

2. Chicken kosha with whole garlic and potato

3. Zafrani chicken

4. Chicken dak bungalow

5. Chicken clear soup

6. Chicken chaap

Monday again and this week’s 238 #Foodiemonday bloghop theme is #GoGreen suggested by Aruna SarasChandra who blog at Vasusvegkitchen. Aruna has a wonderful blog with different types of delicious recipes like Paneer pinwheel, Bengal style vegetable chop etc. Do visit her space for many other mouthwatering recipes.

You can cook this chicken in microwave and stove top both. I made it in microwave. You don’t need to fry or saute the spices or chicken at all. Just marinate the chicken and cook. Even no oil or butter required to make it. Easy isn’t it? If you want your chicken spicy add more green chilli or if you are making for kids reduce the amount of green chilli.

Recipe

Chicken – 800 gram

Onion – 1 medium, chopped

Tomato – 1 medium, chopped

Cilantro or coriander leaves – 2 cup tightly packed, chopped

Ginger – 1 & 1/2 inch piece, chopped

Garlic – 6 – 7 cloves

Green chilli – 4 – 5 or to taste

Cumin powder – 1 & 1/2 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Garam masala powder – 1/2 teaspoon

Salt to taste

Lemon juice – 3 tablespoon

Yogurt – 2 tablespoon

Method

1. Clean and rinse the chicken pieces well. Mix salt and lemon juice.

2. Grind tomato, onion, green chilli, cilantro or coriander leaves and garlic altogether. Make a smooth paste.

3. Marinate the lemon juice and salt mixed chicken pieces with ground mixture, cumin powder, coriander powder, turmeric powder, garam masala powder and yogurt. Mix well. Cover and keep aside for 15 – 30 minutes. You can keep it overnight in refrigerator.

4. Microwave on high power for 10 minutes. Don’t add water. After 10 minutes stir well and check with a fork. If chicken becomes soft, cover again and serve after 3 – 4 minutes. And if require cook on high power for 4 – 5 minute more. Its depends on chicken. 500 gram chicken takes 10 minutes to cook. It may take 5 to 10 minutes more over 500 gram chicken.

5. For stove top cook marinated chicken on low medium heat in covered pan. Stir in between. Cook till chicken becomes soft. No need to add water.

6. Serve hot with steamed rice, fried rice, pulao, roti, naan, paratha, puri or any bread.

Notes

1. Add green chilli according to your taste.

2. You can use more garlic if you want.

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

Mango Jackfruit Or Aam Kathal

Mango jackfruit or aam kathal. A lipsmackingly delicious no onion garlic dry curry to serve as a side dish. Tanginess of raw mango and flavour of mustard made this curry absolutely delicious.

A completely gluten free and vegan side dish. You have to boil the jackfruit pieces with salt and turmeric. You can do it in advance and keep in refrigerator to make it quickly. Earlier shared Kathal paneer kofta with raw jackfruit.

Raw jackfruit is not only delicious but also very nutritious.

While the health benefits of the ripe jackfruit have been detailed time and again, we often underestimate the goodness that is packed in the raw jackfruit! Popularly known as kathal, it is not just sumptuous but offers a staggering nutritional profile. Let’s take a look at why you should be digging in. 1. High in protein

2. Low-Calorie

3. Boost immunity

4. Aids heart health

5.  A Great Meat Substitute

To read more about health benefits of raw jackfruit click here.

And vitamin C enriched raw mango made this jackfruit curry lipsmacking. Sending this post to A to Z challenge, a challenge initiated on Facebook Group, created by Jolly and Vidya. Wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every month. This month’s Alphabet is letter M. Sharing this mango jackfruit dry curry for letter M.

I love this easy to make dry curry. Don’t try to make it in less oil. Mango and raw jackfruit should be fried well. So use 3 to 4 tablespoon. Better to use mustard oil. You can use any oil but mustard oil will give better taste. I have used mustard powder, you can also use mustard seeds. Soak the seeds in little water and grind into a fine paste. Boil the jackfruit with salt and turmeric till fork tender. Don’t make jackfruit mushy.

Recipe

Kathal or raw jackfruit – 250 gram,cubed

Raw mango – 1

Ginger paste – 1 teaspoon

Mustard seeds – 1/2 teaspoon

Dry red chilli – 2

Mustard powder – 1 & 1/2 tablespoon

Salt to taste

Sugar to taste

Turmeric powder – 1/2 teaspoon

Mustard oil – 3 – 4 tablespoon

Method

1. Boil the jackfruit with water, salt and turmeric powder. Boil till fork tender. Jackfruit pieces shouldn’t be mushy. Drain the water and keep aside.

2. Soak mustard powder in 3 tablespoon water.

3. Cut the mango in big pieces. Make half lengthwise. Discard the seed and cut each half into 4 pieces.

4. Heat mustard oil in a pan. Add mustard seeds and dry red chilli.

5. Add raw mango pieces. Fry till mango change it’s colour.

6. Add soaked mustard powder, ginger paste, Kashmiri red chilli powder and sugar. Mix well.

7. Add boiled jackfruit pieces. Fry till jackfruit pieces becomes light brown. Stir constantly.

8. Taste and adjust salt. Your delicious aam kathal is ready. Serve with roti, paratha, naan puri or dal chawal.

Notes

1. Soaked and ground mustard seeds can be used instead of mustard powder.

2. Break the dry red chilli while adding in oil to make the curry spicy.

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

Lauki Kheer Or Bottle Gourd Pudding

Lauki/dudhi or bottle gourd kheer. Simple and easy recipe but taste is divine. You don’t need much time to make this delicious kheer or pudding if you have grated and boiled bottle gourd ready. Condensed milk gives enough sweetness so you don’t need to add sugar. Don’t skip saffron. It will give a lovely colour and flavour.

You may like some more kheer or pudding recipes on this blog.

1. Kheer komola or orange kheer

2. Rasgulla kheer/paesh or pudding

3. Khajur or nolen gur kheer

4. Chhena kheer or chhanar payesh

5. Rice kheer or pudding

6. Chakhao kheer or black rice pudding

This week 237 #Foodiemonday bloghop theme is Holi on my platter.

Recipe is very easy. Boil the milk with saffron on simmer until becomes half. Add condensed milk, boiled and squeezed grated bottle gourd, dry fruits and cardamom powder Cook till kheer becomes semi thick. Kheer will become thick when cool. You can add any dry fruits of your choice.

Recipe

Milk – 4 cup

Saffron – a pinch

Bottle gourd or lauki – 1/4 cup, grated, boiled and squeezed

Condensed milk – 1/4 cup

Cardamom powder – 1/2 teaspoon

Raisin – 2 tablespoon

Cashew nuts – 2 tablespoon

Method

1. Soak the raisins in water.

2. Chop the cashew nuts into 4 pieces.

3. Drain and squeeze the boiled bottle gourd well. I have measured after squeezing. It should be tightly packed 1/4 cup.

4. Heat milk in a heavy bottom pan. Add saffron. When it starts to rolling boil reduce the heat. Cook on simmer until milk becomes half. Stir in regular interval and scrape the sides of the pan.

5. Add boiled and squeezed bottle gourd and condensed milk. Mix well.

6. Add soaked raisins and chopped cashew nuts. Cook on simmer till kheer becomes thick. Don’t make too dry. Kheer will be more thick when cool.

7. Remove from heat and let it cool down.

8. Garnish with shredded almond and pistachio. Serve warm, chilled or room temperature. Enjoy the heavenly 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.

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

Paneer In Mustard gravy/Chhanar Sorshe Jhal

Paneer in mustard gravy or chhanar sorshe jhal. A delicious no onion garlic curry from Bengali cuisine. Mustard, poppy seeds, green chilli and tomato made this curry spicy, flavourful and mouthwatering. I have used homemade paneer or cottage cheese. Get the recipe here.

You need only mustard powder, poppy seed, green chilli and tomato paste, nigella seeds and lightly fried paneer pieces with salt, cilantro or coriander leaves, turmeric, red chilli powder and little curd to make this absolutely delicious curry. You can also add garlic if you like. Grind the garlic with tomato, poppy seeds and green chilli or use garlic paste.

You may like some more savoury paneer or cottage cheese recipes on this blog.

1. Aloo paneer

2. Shahi paneer

3. Hariyali paneer makhani

4. Cottage cheese croquettes

5. Soya paneer lollipop

6. Mint paneer kofta

7. Paneer kala chana kofta curry

8. Paneer capsicum stir fry

9. Methi paneer kofta in palak gravy

10. Italian flavoured paneer bhurji

11. Schezwan paneer

12. Kathal paneer kofta curry

13. Dal corn paneer pakoda

14. Chhanar dalna

15. Gobhi palak paneer

And some recipes from Bengali cuisine.

1. Bengali pulao

2. Sukto

4. Drumsticks potato dry curry

5. Misti doi

6. Rasgulla

7. Sandesh

8. Gur aam

9. Kheer kadam

10. Kheer komola

11. Dim posto

12. Pointed gourd with poppy seeds

13. Potol dolma or stuffed pointed gourd

14. Potol posto with coconut

15. Chapor or lentil patties in mustard gravy

16. Stuffed steamed broad beans

17. Chhanar payesh

18. Date palm jaggery kheer

And some more.

This month in Shhhhh Cooking Secretly Challenge facebook group we are sharing different dishes from Bengali cuisine. According to Wikipedia Bengali cuisine is known for its varied use of flavours, as well as the spread of its confectioneries and desserts. It has the only traditionally developed multi-course tradition from the cuisine of the Indian subcontinent that is analogous in structure to the modern service à la russe style of French cuisine, with food served in courses rather than all at once. I born and raised in Bihar but Bengal is my hometown. And love authentic Bengali food. These dishes remind me of my mother and mother in law. Shhhhh 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. This month my partner is very talented Jayashree Trao who blog at Evergreen Dishes. Do visit her space for many wonderful recipes. Jayashree gave me mustard and nigella seeds or kalonji and I gave her tamarind and Bengal gram and Jayashree made this delicious aloo chaat with these ingredients. And I made this chhanar jhal using kalonji and mustard.

To make this delicious curry we have to make a fine paste of green chilli, poppy seeds and tomato. Its a no onion garlic curry. But you can add few garlic cloves while grinding tomato, poppy seeds and green chilli. Always soak the poppy seeds in hot water for easy grinding. I have used mustard powder, you can use mustard seeds if you don’t have mustard powder. If you are using mustard seeds, grind and make a fine paste.

Recipe

Paneer – 1 & 3/4 cup, cubed

Green chilli – 3 – 4 or to taste

Mustard powder – 2 teaspoon

Poppy seeds or khas khas – 1 tablespoon

Tomato – 1, chopped

Mustard oil – 3 tablespoon

Nigella seed or kalonji – 1/2 teaspoon

Curd – 2 tablespoon

Salt to taste

Cilantro or coriander leaves – 2 – 3 tablespoon, chopped

Turmeric powder – 1/2 teaspoon + 1/4 teaspoon

Kashmiri red chilli powder – 1 teaspoon, optional

Method

1. Marinate the paneer or cottage cheese cubes with little salt and 1/4 teaspoon turmeric powder. I have used homemade paneer. You can also use store bought. To make paneer or cottage cheese at home get the method here.

2. Soak poppy seeds with 3 tablespoon hot water for 15 minutes. You can also boil the poppy seeds for easy grinding. I have microwave for 1 minute.

3. Mix mustard powder with 2 tablespoon water and keep aside.

4. Grind poppy seeds, tomato and 1 – 2 green chilli. You can also add 2 – 3 garlic cloves. Make a smooth paste.

5. Heat mustard oil in a pan. Fry the marinated paneer cubes lightly. Don’t make brown. Remove the paneer cubes from oil.

6. In the same oil add nigella seeds or kalonji. Add tomato, poppy seeds green chilli paste, turmeric powder and Kashmiri red chilli powder. Saute till the mixture dried up.

7. Add lightly fried paneer and salt. Mix well. Add soaked mustard powder,chopped coriander leaves, 2 – 3 slit green chilli and 1 cup water.

8. Stir and when it starts to boil reduce the heat. Add well beaten curd and mix well. Cook on simmer for 10 minutes.

9. Remove from heat. Garnish with cilantro or coriander leaves and green chilli. Serve with hot steamed rice, roti or paratha.

Notes

1. Add green chilli according to your taste.

2. Nigella seeds or kalonji is optional, you can omit it if you want.

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

Mint Carrot Beetroot Hummus With Green Peas

 

Mint carrot beetroot hummus with green peas. A superbly delicious hummus with a different taste and flavour. Flavour of mint and lemon and sweetness of beetroot, green peas and carrot made this hummus mouthwatering.

Hummus is a savoury dip or spread made of boiled and ground chickpeas mixed with garlic, tahini and lemon juice. A delicious and very popular spread or dip in the Middle East and Mediterranean, as well as in Middle Eastern cuisine. Earlier shared a delicious Beetroot dip.

You can always increase the ingredients according to your taste. I don’t like sesame seeds flavour so I have used only 1 teaspoon but you can use 1 tablespoon full if you like. I have sauteed the carrot, beetroot and green peas in little olive oil before blending with chickpeas. And sauteed vegetables gives a different taste to the hummus. I didn’t use tahini. Tahini is a paste of toasted sesame seeds and olive oil. And as I mentioned above you can add 1 tablespoon toasted sesame seeds instead of 1 teaspoon if you like. Or you can completely omit sesame seeds. Sometimes I make it without sesame seeds. But I recommend to add at least 1/2 to 1 teaspoon. Or use 1 tablespoon tahini instead of toasted sesame seeds.

This week’s 236 #Foodiemonday #bloghop theme is Hummus Time suggested by Kalyani Sri who blog at Sizzling Taste Buds. Love her blog name as well as different types of delicious recipes she shared. Recently bookmarked her 8 healthy pongal recipes to try all the delicious and healthy pongal.

I mentioned above that I sauteed the vegetables before blending with chickpeas. You have to saute the vegetables till fork tender in little olive oil. You can add more lemon juice if you want your hummus more tangy. I don’t like the flavour of sesame seeds so I have toasted 2 teaspoon but used 1 teaspoon toasted sesame seeds and reserved some for garnishing. But you can use 1 tablespoon if you like. Or use 1 tablespoon tahini instead of toasted sesame seeds. You can also add more garlic if you like the garlicky taste and flavour.

Recipe

Chickpeas – 1/2 cup, soaked and boiled

Beetroot – 1

Carrot – 1

Green peas – 1/4 teaspoon

Garlic – 1 clove, chopped

Mint leaves – 2 tablespoon

Toasted sesame seeds – 1 teaspoon

Olive oil – 1 tablespoon + to drizzle

Salt to taste

Cumin powder – 1/2 teaspoon

Black pepper powder – 1/2 teaspoon or to taste

Lemon juice – 1 tablespoon or to taste

Method

1. Peel, rinse and grate or finely chop the beetroot and carrot.

2. Heat 1 teaspoon olive oil in a pan. Add chopped garlic, beetroot, carrot and green peas. Add little salt and stir. Reduce the heat. Cover and cook on simmer until vegetables becomes little soft. Press with a spatula to check. Stir in between. Remove from heat and let it cool down.

3. In a food processor or blender blend the boiled chickpeas. You can also use your grinder. Reserve some chickpeas for garnishing. I reserved some ground chickpeas too for garnishing.

4. Add sauteed vegetables, mint leaves, toasted sesame seeds, salt, cumin powder and black pepper powder. Add some water from boiled chickpeas for easy grinding. Blend everything till smooth.

5. Add lemon juice and remaining olive oil. Blend till everything combine well and becomes smooth. You can add little more cold boiled chickpeas water. Taste and add more salt and lemon juice if require and blend again.

6. Take out the mixture into a bowl. Drizzle little olive oil over it. Garnish with toasted sesame seeds, boiled chickpeas and mint leaves. Serve with pita bread or raw vegetable sticks. Remaining hummus can be stored in refrigerator.

Notes

1. You can add 1 tablespoon toasted sesame seeds or use 1 tablespoon tahini instead of sesame seeds.

2. You can use one more garlic clove if you like.

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