Kodo Millet Broccoli Pulao

Kodo millet broccoli pulao. A flavorful, spicy, no onion garlic and delicious pulao made with kodo millet and broccoli. You don’t have broccoli? No problem try with cauliflower, carrot, beans or mixed vegetables. An absolutely easy to make and delectable one pot meal. A very nutritious and gluten free dish for everyone.

According to Wikipedia Paspalum scrobiculatum, commonly called Kodo millet or Koda millet, is an annual grain that is grown primarily in Nepal (not to confuse with Kodo (Finger millet, Eleusine coracana) and also in India, Philippines, Indonesia, Vietnam, Thailand, and in West Africa from where it originated. The plant is called Arikelu in the Telugu language, Varagu in Tamil, Varak (വരക്) in Malayalam, Arka in Kannada,Kodra in Hindi and Bajra (ਬਾਜਰਾ) in Punjabi.

Now what is millet?

Millet is a group of small-seeded grains resembling small pearls. In the United States, some people haven’t heard of millet, yet it’s a staple in many parts of the world. It’s commonly included in Indian and African dishes. Millet is a gluten-free grain that’s rich in antioxidants, soluble fiber, and protein. In particular, it may lower cholesterol and blood sugar levels. The different types of millet include:

• pearl

• foxtail

• finger

• little

• jowar

• kodo

Millet is a whole grain. It’s considered a “good” carb, so it’s easily digestible. And since it’s also gluten-free, it’s a great alternative for people living with celiac disease or gluten sensitivity. Additionally, millet has a high nutritional value Millet is a whole grain that’s packed with protein, antioxidants, and nutrients. It may have numerous health benefits, such as helping lower your blood sugar and cholesterol levels. Plus, it’s gluten-free, making it an excellent choice for people who have celiac disease or follow a gluten-free diet. Its nutty taste and versatility make it well worth trying. Source – Healthline

I have used nutrient-rich broccoli with corn, green peas, green chilli, ginger and some aromatic whole spices in this millet pulao.

Broccoli is a rich source of multiple vitamins, minerals and fiber. Different cooking methods may affect the vegetable’s nutrient composition, but broccoli is a healthy addition to your diet whether cooked or raw. Broccoli is a nutrient-rich vegetable that may enhance your health in a variety of ways, such as by reducing inflammation, improving blood sugar control, boosting immunity and promoting heart health. However, keep in mind that good health doesn’t come from any single food. Broccoli is merely one of numerous healthy foods that can contribute to optimal health. Including this nutritious vegetable in your healthy, balanced diet may help you achieve your health goals more easily. To read more about health benefits of broccoli click here.

Here are some more broccoli recipes from this blog. Click on the link below for recipe.

1. Broccoli stir fry with carrot beans and olive

2. Broccoli mushroom noodles with sriracha sauce

3. No onion garlic broccoli potato stir fry

4. Broccoli malai curry

5. Broccoli with cottage cheese and mixed vegetables

6. Broccoli almond cheese soup

7. Broccoli stir fry with lemon and ginger julienne

8. Broccoli with egg and tomato

9. Steamed vegetable

As I mentioned above recipe is very easy to make. You can also make it in pressure cooker. Just reduce the amount of water while cooking in pressure cooker. For 1 cup millet use 1&1/2 cup water instead of 2 cup and cook for 2 whistle. Let the pressure settle down on its own. Use green chilli according to your spice tolerance. To make the pulao more spicy add more chopped green chilli or if you are making for kids, use only one green chilli or skip chilli. You can also use mixed vegetables in this pulao like cauliflower, carrot, beans etc with broccoli. Or you can also make it like Mixed vegetable fried rice if you want. Use cooked millet instead of rice.

Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.

Recipe

Kodo millet – 1 cup

Broccoli – 1

Green peas – 1/2 cup

Sweet corn – 1/3 cup

Great chilli – 2-3 or to taste, finely chopped

Ginger – 1 inch piece, grated

Oil – 1/2 tablespoon

Ghee or clarified butter – 1/2 tablespoon

Green cardamom – 2-3, broken

Cloves – 1 inch piece

Star anise – 1 small

Cumin seeds – 1/2 teaspoon

Dry red chilli – 1

Bay leaf – 2 small

Salt – 1&1/2 teaspoon or to taste

Sugar – 1/2 teaspoon, optional

Mint leaves – 8-10 leaves, optional

Cumin powder – 1 teaspoon

Coriander powder – 1/2 teaspoon

Turmeric powder – 1/2 teaspoon

Bengali garam masala powder – 1/2 teaspoon

Water – 2 cup

Lemon juice – 1/2 tablespoon

Method

1. Wash the kodo millet on a strainer. Soak in sufficient water for 15 minutes. After 15 minutes drain and keep aside.

2. Wash and chop the broccoli into medium size florets.

3. Heat oil and ghee in a wok or pan. You can use only ghee or only oil if you want.

4. Add cumin seeds, start anise, green cardamom, cloves, cinnamon, dry red chilli and bay leaf. When cumin seeds starts to splutter add grated ginger and chopped green chilli. Saute for a minute. Add some more chopped green chilli to make the pulao spicy if you want.

5. You can also use finely chopped onion and garlic with ginger and green chilli if you want. Fry the onion garlic till light brown if using.

6. Add broccoli florets, cumin powder, coriander powder and turmeric powder. Saute for 2-3 minutes. You can use any vegetable with broccoli like cauliflower, carrot, beans, mushrooms etc. Even you can also use fried cubed cottage cheese or paneer in the pulao if you want.

7. Now add kodo millet and saute for a minute. Add salt, sugar, green peas and sweet corn. Saute for a minute again.

8. Add water and lemon juice. Tear up mint leaves roughly with your hand and add. You can also add 2 tablespoon chopped cilantro or coriander leaves with mint leaves. I didn’t. If you are using pressure cooker add 1&2/ cup water instead of 2 cup and pressure cook for 2 whistle. Let the pressure settle down on its own.

9. When it starts to rolling boil reduce the heat. Cover and cook on simmer for 10 minutes.

10. Remove the cover. Add Bengali garam masala powder and stir. Get the homemade garam masala powder recipe here.

11. Cover again and cook on simmer for 5 minutes more or till water absorbed completely. Remove from heat. Cover and keep aside for 5-10 minutes.

12. Your kodo millet pulao is ready. Serve hot with any raita, chutney or any spicy curry.

This post is going to feature on Facebook gourmet group Shhhhh Cooking Secretly Challenge for the theme Healthy Ideas. In this monthly group members are paired with different partners every month and two secret ingredients are given to each other. We have to use these ingredients in our recipe. Best part of this group is we can interact with a blogger every month. This month my partner is Shobha Keshwani. We had a lovely chat about healthy food. She has also an awesome YouTube channel. Shobha Keshwani gave me cardamom and star anise as secret ingredients. I made this healthy and delicious millet pulao with with these ingredients. And I gave Moringa leaves and black pepper to her as secret ingredients. And she made nutritious and delicious Corn and Moringa soup with these ingredients.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

Please visit my facebook page and hit the like button to get the latest update

Facebook page

Follow on

Twitter

Instagram

Pinterest

Eggless Fruit Cake With Blue pea And Chamomile Tea

Merry Christmas! May your Christmas filled with joy!

Eggless fruit cake with chai masala and blue pea and chamomile tea. Do you like masala chai/tea with lemon? If yes then you will surely love the scrumptious taste of this rich moist soft alcohol free fruit cake. Blue pea and chamomile and cinnamon soaked dried fruits and nuts made this cake absolutely delicious and aromatic.

A close up of the soft moist texture of the cake 👇

I have used blue pea and chamomile tea soaked dry fruits in this cake. But you can use alcohol, apple juice, orange juice or any fruit juice or green tea or any other tea. Soak the dried fruits 6-8 hours or overnight. Or if you want to make the cake without soaking boil the fruits with whatever you use for soaking for 2-3 minutes. I also used Ceylon cinnamon dip with tea because I love the strong aroma of cinnamon of these bags.

I used these in many other recipes. Earlier shared Tisane or caffeine free herbal tea. See the actual colour of blue pea tea in above picture 👆. If you don’t like the flavour of cinnamon, you can skip cinnamon bags. Or you can also use 1/2 teaspoon Cinnamon powder if you don’t have this cinnamon dip. You can get some more Eggless fruit cake recipes here.

I have used almond, cashew nuts, raisins, cranberries, dates, candied cherry and dried fig. You can use prune, black or red currant, sultana, apricot, candied orange or lemon peel or any other dried fruits.

And used chai masala extract for flavour. Chai masala extract is a mixture of ginger, cinnamon, black pepper, cardamom, nutmeg and cloves extract. If you don’t have this extract then you can use these spices in powdered form in the cake batter with flour. I have used brown sugar but if you don’t have brown sugar, use powdered sugar or confectioners’ sugar. I have used 1 cup whole wheat flour or atta and 1/2 cup all purpose flour or maida in this cake. You can also make this cake with only whole wheat flour or only all purpose flour. Or use any gluten free flour of your choice. You can get some gluten free cake recipes on this blog. Get the recipes here.

Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.

Recipe

Almond- 1/4 cup

Cashew nuts- 1/4 cup

Walnut- 1/4 cup

Raisins- 1/4 cup

Cranberries- 1/4 cup

Dates- 1/4 cup

Candied cherry- 1/4 cup

Dried figs – 1/4 cup, chopped

Water- 1 cup

Ceylon cinnamon bag- 1 Blue pea and chamomile tea bag – 1

Whole wheat flour oratta – 1 cup

All purpose flour or maida – 1/2 cup

Milk powder- 1/2 cup

Baking powder- 1 teaspoon

Baking soda- 1/2 teaspoon

Brown sugar- 3/4 cup

Oil or butter- 1/2 cup

Chai masala extract – 1 teaspoon

Milk – 1/2 cup

Lemon juice – 1 tablespoon

Lemon zest- 1/2 teaspoon

Method

1. Chop all the dry fruits and pitted dates into small pieces. In a bowl place blue pea tea bag and Cylon cinnamon bag. You can omit Cylon cinnamon dip bag if you don’t like strong cinnamon flavour. I love the aroma of this cinnamon dip. Pour boiling hot water over the tea and cinnamon bags. Add all the chopped dry fruits, mix and let it soak for 6-7 hours or overnight. Blue colour of the tea changed because of cinnamon. Shared a actual picture of blue pea tea above with the recipe of Tisane or caffeine free herbal tea.

2. You can also use tutti frutti, prune, apricot, black or red currant, sultana, candied orange or lemon peel or any other dried fruits. Use whatever you have. If you forgot to soak the dry fruits you can also make it instantly. Boil all the chopped dry fruits with 1 cup water, tea bag and cinnamon bag for 2-3 minutes. Let it cool down before using.

3. If you don’t have blue pea tea bags then you can use green tea bag or any other tea bag. Even you can use apple, grape, orange or any fruit juice or alcohol for soaking the dry fruits. Here is the picture of overnight soaked dry fruits 👇

4. Mix 1 tablespoon lemon juice with lukewarm or room temperature milk and keep aside. Its okay if milk starts to curdle.

5. Grease a baking dish with oil or butter generously. I have used two cake moulds. One loaf pan and one small round pan. You can use any cake pan or mould of your choice.

6. Preheat the microwave convection or hot blast function at 170° or for OTG preheat at 180° for 10 minutes.

7. In a bowl sieve whole wheat flour or atta, all purpose flour or maida, baking powder and soda. If you want your cake flat top and without crack use half teaspoon baking powder instead of 1 teaspoon.

8. Squeeze out the soaked dry fruits and mix well with the sieved flour. Don’t discard the remaining aromatic water, we will use it in the cake batter.

9. Now add the milk powder and keep aside. In a large bowl whisk brown sugar, oil and lemon juice mixed milk. Whisk well and add lemon zest and chai masala extract. Whisk again. Chai masala extract is a mixture of ginger, cinnamon, black pepper, cardamom, nutmeg and cloves extract. If you don’t have this extract then you can use these spices separately in powdered form.

10. Add remaining water of soaked fruits and mix. I have 1/3 cup of remaining water and used it. Add all the dry ingredients gradually and mix with a spatula till everything combined well. You can add little more milk if required to make a thick and flowing batter. I didn’t. 1/3 cup remaining water of soaked dry fruits was sufficient for me to make smooth batter.

11. Tap the cake pan on your kitchen counter to remove the air bubbles. Bake in preheated oven for 30- 40 minutes or till toothpick comes out clean and top of the cake becomes nicely browned.

12. This cake takes a little longer time than other cakes but every oven takes different time so keep an eye after 25- 30 minutes. Insert a toothpick in the middle of the cake. If it comes out clean then your cake is ready.

Let the cake cool down completely before slicing. This fruit cake taste best next day. You can keep the cake in room temperature for 2-3 days. After that store the cake in refrigerator. But I am sure you don’t have any remaining slices to store. Mine finished in a day 😊

Happy baking! Stay safe healthy and blessed! Enjoy your holiday.

Notes

1. Any flour can be used in this fruit cake.

2. You can also soak the dry fruits in alcohol, apple juice, orange juice or any fruit juice or green tea or any other tea.

3. Butter or any flavorless oil can be used to make this cake.

4. You can use any dried fruits or peel in the cake batter.

5. Powdered sugar can be used instead of brown sugar.

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

Jaggery Oats Sesame Cookies With Mixed Seeds

Jaggery oats sesame seeds cookies. Cookies are flavored with ghee or clarified butter, ginger, cardamom and cinnamon. Crispy crunchy cookies are mouth melting from inside. Little rice flour and roasted mixed seeds made these cookies perfectly crispy. In winter we often make til gur laddu, now here is a cookie with til gur or sesame seeds and jaggery.

Sharing one more gluten free bake today. My last post was a gluten free Millet walnut date cake. This time not millet, made these cookies with oats, sesame seeds, desiccated coconut, rice flour and sweetened with organic jaggery powder. So you can call it a healthy treat for kids and adults both. You may like some more gluten free cookies recipes on this blog. Click on the name below for recipe.

1. Oats tutti frutti cookies

2. Vegan date millet peanut butter cookies

3. Sesame jaggery sorghum cookies

4. Oats cornmeal lemon crinkle cookies

5. Oats almond cranberry cornmeal cookies

6. Fennel oats millet cookies

7. Rose flavored shortbread cookies

8. Pearl millet cashew almond honey cookies

9. Pearl millet sesame oats cookies

10. Pearl millet pizza crackers

11. Finger millet oats chocolate cookies

You can make these cookies with easily available ingredients. If you have oatmeal, no need to grind anything. I have used regular rolled oats so ground into fine powder. If you don’t have jaggery powder then you can use grated jaggery or use powdered sugar, brown sugar or any sweetener of your choice. Roasted mixed seeds will give a crunch and make your cookies more nutritious. You can get readymade pack of roasted mixed seeds. I have a pack of roasted pumpkin seeds, sunflower seeds, muskmelon seeds and flax seeds. You can use any dry roasted seeds. Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.

Recipe

Oats- 3/4 cup

Rice flour- 1/4 cup

Jaggery powder – 4 tablespoon

Ghee/clarifiedbutter- 3 tablespoon

Milk – 2 tablespoon

Ginger powder – 1/4 teaspoon

Cinnamon powder – 1/4 teaspoon

Cardamom powder – 1/4 teaspoon

Baking powder – 1/4 teaspoon

Baking soda – 1/8 teaspoon

Sesame seeds – 2 tablespoon + for coating

Roasted mixed seeds – 1 tablespoon

Desiccated coconut – 2 tablespoon

Method

1. Preheat the oven at 170°.

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

3. Dry roast 2 tablespoon sesame seeds on a pan. When sesame seeds starts to splutter transfer the seeds on a plate.

4. Grind the oats into fine powder. In a bowl mix oats powder, rice flour, ginger powder, cinnamon powder, cardamom powder, baking powder, soda, dry roasted sesame seeds, desiccated coconut and roasted mixed seeds. I have a mixture of roasted pumpkin seeds, sunflower seeds, muskmelon seeds and flax seeds.

5.Spread some sesame seeds on a plate and keep aside.

6. In a large bowl cream ghee or clarified butter, jaggery powder and milk. Whisk well till everything combined really well.

7. Add all the dry ingredients and mix. Make a smooth dough. Don’t knead much. Make small balls out of the dough. I have made 12 cookies with this dough. You can make smaller or larger cookies.

8. Press the balls on sesame seeds gently. Now arrange the cookies on greased or lined baking tray. Keep some space between the cookies.

9. Bake in preheated oven for 12 minutes or till the edges becomes light brown.

10. Let the cookies cool down completely before serving. Serve with milk, tea, coffee or store in airtight container for later use.

Notes

1. Whole wheat flour/atta or all purpose flour/maida or any flour can be used instead of oats to make these cookies.

2. You can also use powdered sugar or any sweetener.

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

Millet Walnut Date Cake Or One Two Three Four Cake

Millet walnut date cake. A delicious eggless cake made with pearl millet or bajra, finger millet or ragi, date powder, olive oil, walnut and almond. A basic cake recipe with some different flours and nuts. Not only delectable taste but the cake is full of nutritios ingredients and gluten free.

Why I named it one two three four cake? Saw this name in the post of Old fashioned recipe. And loved the name so asked to author about the name. Copy pasting her answer here. “Hundreds of years ago, many couldn’t read so they named it for the ingredients “1-2-3-4 cake”, according to historians. 1 cup butter, 2 cups sugar, 3 cups flour & 3 eggs. It’s an awesome cake.”

I replaced olive oil with butter, used date powder instead of sugar, and used vinegar mixed milk instead of eggs with some gluten free flour to make the cake nutritious, gluten free and guilt free.

You may like some more gluten free cakes and muffins on this blog. Click on the name below for recipe.

1. Apple almost cupcake

2. Date walnut chocolate cake

3. Cardamom rose muffins

4. Gluten free vegan sugar free cake

5. Vegan apple jaggery cake

6. Blackberry preserve stuffed cherry cupcakes

7. Cornmeal carrot cake

8. Lemon cherry loaf cake

9. Pineapple cupcake

And two more recipes with date powder.

. Gulkand stuffed date almond sandesh

. Apple coconut date kheer or pudding

Now coming to the recipe. Sieve or sift the dry ingredients twice to make the flour light and to break all the lumps. I have used olive oil to make the cake but you can use unsalted butter or any flavorless oil instead of olive oil. Vanilla essence will give a lovely flavour but you can also add any essence of your choice. Walnut and almond are used to increase the taste and nutritious value. Sometimes I use 1/4 cup walnut and 1/4 cup almond or equal amount of both nuts. Use nuts as you prefer. Or you can use any other nuts. Choice is yours.

Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.

Recipe

Bajra or pearl millet flour – 1 cup

Ragi or finger millet flour – 1/4 cup

Soybean flour- 1/4 cup

Date/khajur powder – 1 cup

Olive oil- 1/3 cup

Milk- 1&1/3 cup

Vinegar – 1 tablespoon

Baking powder- 1 teaspoon

Baking soda- 1/2 teaspoon

Salt- 1/8 teaspoon

Walnut- 1/2 cup, chopped

Almond- 1/4 cup, shredded, optional

Vanilla essence- 1&1/2 teaspoon

Method

1. Preheat the microwave convection or hot blast mode at 160° and for OTG preheat at 180° for 10 minutes.

2. Grease a baking pan and dust with little flour or line with parchment paper. I have used bundt pan but you can also use round, square or any cake pan. Use whatever you have. If you are using bundt pan spread some shredded almond and walnut after greasing.

3. Sift bajra or pearl millet flour, ragi or finger millet flour, soybean flour, baking powder, soda and salt twice. If you don’t have soybean flour, see notes for more options.

4. Mix one tablespoon vinegar or lemon juice with lukewarm milk. Stir and keep aside.

5. Mix one tablespoon flour with chopped walnut and almond. Coat the nuts with flour. You can use equal amount of both nuts or use either walnut or almond. Add nuts less or more according to your choice.

6. In a large bowl whisk date powder, olive oil and vinegar mixed milk. I have used 2 tablespoon less date powder because I like my cake mildly sweetened. Whisk till everything blend well. Add vanilla essence and whisk again.

7. Add half of the sieved dry ingredients and mix. Now add remaining dry ingredients and mix well to make a smooth and lump free batter. You can add 2-3 tablespoon more milk if required. These flour requires more liquid than all purpose flour or maida.

8. Add flour coated walnut and almond and mix well. Pour the batter in greased or lined baking pan. Level the top with a spoon or your fingers. Tap the cake pan on your kitchen counter to remove the air bubbles.

9. If you are not using bundt pan spread some shredded almond and walnut all over the cake.

10. Bake in preheated oven at 160° and for OTG bake at 180° for 30 minutes or until toothpick comes out clean. Every oven takes different time so keep an eye after 25 minutes. Insert a toothpick in the cake, if it comes out clean then your cake is ready. And if not bake for a few minutes more. Let the cake cool down completely.

11. Invert the cake on a plate. Slice and enjoy the delectable and nutritious cake. Happy baking. Stay safe healthy and blessed.

Notes

1. Soybean flour gives an extra softness to the cake. But if you don’t have soybean flour then you can increase the amount of pearl millet/bajra flour or finger millet/ragi flour and omit soybean flour. Or you can use any flour instead of soyabean flour.

2. If you want to make this cake vegan, use almond milk, soy milk, coconut milk or any non dairy milk.

3. Unsalted butter or any flavorless oil can be used instead of olive oil.

4. If you don’t like the taste of walnut, use 1/4 cup walnut instead of 1/2 cup. Or use more almond and skip walnut. Or you can use any nuts of your choice.

5. Any flavour can be used instead of vanilla.

6. You can also use cocoa powder or chocolate to make this cake chocolate flavored.

7. You can also make this cake with whole wheat flour/atta or all purpose flour/maida.

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

Mor Kulambu Or Buttermilk Kuzhambu

Mor Kulambu or buttermilk Kuzhambu from Tamil cuisine. A no onion garlic spicy tangy and lipsmackingly delicious curry made with curd or buttermilk. Similar to kadhi but without besan or chickpea flour. A perfect side dish to serve with steamed rice.

This yogurt based curry is usually made with okra/ladyfingers/bhindi, ash gourd or other vegetables but I am sharing the recipe of curry only because I love it without vegetables but you can use okra, winter melon, ash gourd, colocasia or any vegetable of your choice. Vegetables should be cooked till tender before adding in the ground paste of coconut and spices.

Here are some more South Indian style recipes on this blog.

1. Cornmeal oats soya vegetable idli

2. Chutney idli

3. Green moong idli

4. Barnyard millet fried idli

5. Masala paniyaram or appe

6. Carrot peas instant appe or paniyaram

7. Rice appe

8. Masoor dal or red lentil appe

9. Beetroot appe

10. Semolina and lentil appe

11. Roasted gram or sattu appe

12. Semolina and flatten rice appe

13. Sprouts and oats appe

14. Green moong uttapam or dosa

15. Hayagriva-or-hayagreeva maddi or chana dal halwa

16. Sprouts sundal

17. Paruppu payasam

18. Dal rasam

19. Kadala curry or black chickpea curry

You may also like to try Mor kootu recipe from the blog of Priya Vijaykrishnan.

According to Wikipedia Buttermilk Kuzhambu or Moru Curry(Malayalam) Mor Kuzhambu(Tamil) is a commonly prepared dish in Kerala and Tamil Nadu. This is a liquid curry recipe which is served with white or boiled rice, pancake made of lentils / mixed gram dosa. Traditionally, it includes vegetables like okra, winter melon or ash gourd, colocasia, etc. The taste is a bit sour, and it is a dish of Tamil Nadu. It is widely prepared on festivals as a special dish. It is often served with hot steamed rice and potato fries.

This buttermilk Kuzhambu or Mor Kulambu is very easy to make. Just don’t forget to blend the curd or yogurt well. Without blending curd will curdle and texture will differ. And ground spices should be a smooth paste. Colour of the curry should be pale yellow so don’t use turmeric powder more than 1/4 teaspoon. I have made this curry without vegetables but if you want to use ladyfingers/okra or bhindi or ash gourd or any other vegetable, chop and cook them with one teaspoon oil before adding in the curry. Try this delicious yogurt curry and let me know how you like it.

Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.

Recipe

Curd or thick yogurt – 1 cup

Turmeric powder – 1/4 teaspoon

Salt to taste

Ginger – 1/2 inch piece

Green chilli – 3-4 or to taste

Coconut – 1/4 cup, grated or finely chopped

Curry leaves – 4-5

Cumin seeds – 1 teaspoon

Coriander seeds – 1 teaspoon

Arhar dal or toor dal/ split pigeon peas – 1 tablespoon

Rice – 1/2 teaspoon

Water – 1 cup

For tempering

Oil – 1 tablespoon

Mustard seeds – 1/2 teaspoon

Cumin seeds – 1/4 teaspoon

Methi or fenugreek seeds – 1/4 teaspoon

Dry red chilli – 2

Curry leaves – 10-12

Hing or asafoetida – 1/4 teaspoon

Method

1..Wash dal and rice well. Soak in 3-4 tablespoon hot water for 30 minutes.

2. Grind cumin seeds, coriander seeds, ginger, green chilli and coconut. Drain the water of soaked rice and dal or split pigeon peas lentil. Add in the grinder with cumin, coriander, ginger chilli and coconut paste. Add 3 tablespoon water and make a smooth paste.

3. Take out the ground mixture in a pan or wok. Add 1/4 teaspoon turmeric powder, salt and 1 cup water. Also add the cooked vegetables if using. See notes for more options.

4. Mix well and let it boil on medium heat for 6-7 minutes. Stir in between to avoid sticking to the bottom.

5. In the meantime blend the curd or yogurt. You can use your mixer grinder or hand blender to blend. Curd should be blend really well.

6. After 6-7 minutes reduce the heat to lowest. Add blended curd and mix. Cook on simmer for two minutes or until it starts to boil and becomes frothy. Keep stirring to avoid curdling the yogurt or curd. Remove from heat. Don’t boil for a long time.

7. Now heat oil in a small pan. Add cumin seeds, mustard seeds, fenugreek seeds, dry red chilli, curry leaves and hing or asafoetida. When seeds starts to splutter remove the pan from heat and mix in cooked curd or yogurt mixture. Mix well and cover for a few minutes.

8. Serve hot with steamed rice and potato fries.

Notes

1. Never use yogurt or curd without blending well.

2. You can use ash gourd, okra/ladyfingers/ bhindi or any other vegetables. Even you can use udad dal or black lentil pakoda or vada in this yogurt coconut curry if you want. If you are using vegetables, cook them with one teaspoon oil till tender before adding in the curry.

3. Use green chilli according to your spice tolerance.

4. Use thick yogurt or curd for perfect 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

Lemony Dal Or Red Lentil

Lemony dal or red lentil. A very easy to make and delicious dal with lemon. A perfect dish for winter. You can also serve this piping hot dal as soup with toasted bread and your dinner is sorted.

Here are some more different types of dal and lentil soup recipes from this blog. Sharing the links below.

1. Masoor dal chochchori

2. Panch phoran dal

3. Dal rasam

4. Dal makhani

5. Goan dal curry

6. Dal kanda or dry chana dal fry

7. Beetroot dal

8. Whole masoor dal

9. Dal palak

10. Sprouts sundal

11. Egg dal tadka

12. Mediterranean green lentil soup

13. Red lentil soup

14. Lebanese lentil lemon soup

15. Green moong carrot spinach soup

And you may also like to try Andhra style tomato dal from the blog of my blogger friend Priya Iyer.

Now here is the recipe of an absolutely delicious dal with different taste and flavour. This protein rich dal can be served hot as soup. Try and enjoy as a side or soup, choice is your. You can make this dal thick or thin both. Keep the consistency according to your taste. You need some very simple and easily available ingredients to make this mouthwatering lemony dal or soup.

I have used one spring onion/onion green or scallion. Fried the lower part of the scallion with onion garlic and used green part for garnishing. But you can use more scallion if you want. You can also use more garlic if you like garlicky flavour. I have used one slit green chilli for flavour and to get slightly spicy taste. You can skip it if you want. Add black pepper powder according to your spice tolerance. You can also use cilantro or fresh coriander leaves in the dal if you like. You can use vegetable stock or chicken stock instead of water.

Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.

Recipe

Masoor dal or red lentil – 1/2 cup

Onion – 2 medium

Garlic – 3-4 cloves, minced or grated

Cumin powder – 1/2 teaspoon

Coriander powder – 1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Lemon juice – 2 tablespoon

Salt – 2 teaspoon or to taste

Black pepper – 1 teaspoon or to taste

Slit green chilli – 1, optional

Olive oil – 2 tablespoon

Water – 4 cup

Scallion or spring onion – 1

Freshly ground black pepper to sprinkle

Lemon slices and onion green or scallion to garnish

Method

1. Rinse the masoor dal or red lentil well. Drain the water and keep aside.

2. Chop the lower part of the scallion or onion green. Peel and chop the onions. Also chop the remaining green part of scallion and keep aside. We will use it for garnishing.

3..Heat oil in a pan or wok or pan. You can also use pressure cooker to make the dal in less time. Add chopped onion and garlic. Also add the lower part of the scallion. Fry till onion becomes brown.

4. Add dal or red lentil, salt, black pepper powder,cumin powder and coriander powder. Saute for 2 minutes.

5. Add water and when it starts to rolling boil reduce the heat. Cover and cook on simmer for 25-30 minutes or till lentil becomes soft. Don’t forget to check in-between. Check and stir in regular interval. Add more water if required. Add more or less water to get your desired consistency. If you want your dal thin add more water and for thick dal use less water.

6. When dal or lentil becomes soft add lemon juice. Increase the flame and boil for a minute. Taste and adjust salt, black pepper and lemon juice if require. Remove from heat.

7. Garnish with lemon slices, freshly ground black pepper and chopped scallion or onion green. Serve hot.

Notes

1. You can use any oil instead of olive oil.

2. Vegetable or chicken stock can be used instead of water.

3. You can use cilantro or fresh coriander leaves in the dal if you like.

4. Add black pepper powder and green 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

Facebook page

Follow on

Twitter

Instagram

Pinterest

Almond Pistachio Star Cookies/Pista Badam Cookies

Almond pistachio star cookies or pista badam cookies. A delicious crisp eggless cookies to serve with tea or to enjoy in your munching time. These beautiful cookies are great for Christmas gift. If you don’t like to use all purpose flour or maida then make the cookies with whole wheat flour or any flour of your choice.

You can get some eggless fruit cake recipes to try for Christmas. Click here for the cake recipes. And get some different types of cookies recipe here. These star cookies are hot favourite amongst my family and friends. And always finish in no time. But if you have some leftover, store in airtight container for later use.

This post is going to be featured on Facebook gourmet group Shhhhh Cooking Secretly Challenge for the theme Christmas bake. This month my partner is very talented blogger Mayuri Patel. Her blog is a treasure of different types Indian and continental recipes and specially I love her different types of bread recipes. I have a long list to try like Onion and olive bread , Taftan etc.

Mayuri gave me butter and vanilla as secret ingredients. I made these crispy crunchy delicious eggless star cookies with these ingredients. I gave her egg and white sugar and she shared these delish Clementine cookies for the theme.

I have used Amul unsalted butter to get perfectly utterly butterly taste. But you can use any unsalted butter or ghee/clarified butter to make these cookies. Always chill the cookies in refrigerator before baking to avoid spreading and to get perfect shape. Place the cookies at least half inch apart on baking tray.

Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.

Recipe

All purpose flour or maida – 1 cup

Powdered sugar – 1/2 cup

Butter – 4 tablespoon

Milk – 4 tablespoon

Vanilla custard powder – 2 tablespoon

Almond or badam – 1/4 cup

Pistachio or pista – 1/4 cup, finely chopped

Baking powder – 1/2 teaspoon

Baking soda – 1/8 teaspoon

Vanilla essence – 1 teaspoon

Method

1. Grind the almond into fine powder.

2. In a bowl mix all purpose flour or maida, custard powder, ground almond shredded pistachios, baking powder and soda.

3. In a large bowl whisk butter, powdered sugar and 3 tablespoon milk. Add vanilla essence and whisk again.

4. Now add all the dry ingredients and mix with your palm to make a smooth dough. Add 1 tablespoon milk if required. I had to use 4 tablespoon milk.

5. Grease a baking tray or line with parchment paper.

6. Make two part of the dough. Spread little flour on your rolling board or cleaned kitchen counter. Place one half of the dough and press gently with your fingers. Spread little flour on pressed dough. Roll with rolling pin. Don’t make too thin.

7. Cut with a medium size star shaped cookie cutter. You can use small sized cookie cutter if you want small cookies. I have used both. But small size cookies will take less time to bake than large cookies so keep an eye while baking. Make all the cookies from remaining dough in the same way.

8. Place the cookies on greased or lined baking pan. Don’t forget to leave some space between the cookies.

9. Keep the tray in refrigerator for 30 minutes to chill. Chilled cookies will not spread much and you will get perfect star shaped cookies.

10. In the meantime preheat the oven. I have used my Samsung microwave hot blast function. For microwave set hot blast or convection mode at 160° and for OTG preheat at 180° for 10 minutes.

11. When oven preheated take out the baking tray from refrigerator and bake for 12 minutes or till the edges becomes light brown. Mine were perfectly baked in 12 minutes.

12. Let the cookies cool down completely before serving. Hot cookies may be soft but cookies will crisp when cool. So remove the cookies from baking tray when cool. Serve crispy crunchy cookies with tea, coffee, milk or store in airtight container for later use.

Notes

1. You can use whole wheat flour instead of all purpose flour or maida.

2. Ghee or clarified butter can be used instead of unsalted butter but flavour may slightly differ.

3. You can also use walnut, cashew nuts or any nuts of your choice instead of almond.

4. Any essence can be used 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.

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