Eggplant Or Brinjal Chutney


Eggplant/brinjal or baigan chutney. A lipsmackingly delicious chutney with very simple ingredients. Eggplant/aubergine or baigan haters will also enjoy this chutney without recognizing eggplant or brinjal in it.

You need very simple ingredients to make this chutney. For best result always use seedless brinjal or eggplant. And you can customize the recipe according to your taste. I have used dry coconut in the chutney. You can use fresh coconut pieces if you want. You can also use hot variety red chilli powder instead of Kashmiri red chilli powder for more spicy chutney. Usually same amount of eggplant and tomato used to make this chutney but I like more tomatoes and less eggplant in my chutney. So I used a small eggplant and three tomatoes. Tomatoes and tamarind both will make your chutney tangy and tasty. I have used eggplant, tomatoes, dry coconut pieces, green chilli, curry leaves, mustard seeds, ginger, roasted peanuts, dry red chilli, cilantro or coriander leaves, tamarind paste with some spices.


You may like some more chutney recipes on this blog. Click on the name below for recipe.

. Almond walnut chutney with mango ginger or amada

. Olive chutney

. Tomato oambal or chutney

. Ginger chutney

. Mango sesame chutney

. Date raisins jaggery chutney with mango bar

. Water chestnut or singhara chutney

. Onion tomato chutney

. Mango raisins chutney

. Peanut chutney

. Gur aam


293 #Foodiemonday bloghop theme is Tiffin Side Dish suggested by Priya Iyer who blog at The World Through My Eyes. You can get many chutney recipes on her space. I recently bookmarked her delicious Vegetarian pad thai noodles to try soon. And her Gujarati kanda Kairi recipe is also in my list to try.

I like my chutney tangy and spicy. Hotness depends on the green chilli you are using. You can taste and adjust the seasoning according to your taste. You have to roughly chop the ginger and green chilli. You can also serve it without blending as a side dish with roti, paratha or any Indian flatbread. I used roasted peanut but if you don’t have roasted peanut then you can dry roast the peanut separately or fry the peanut with ginger, green chilli and coconut. If you are using seedless eggplant, then its impossible to recognize the taste of eggplant or brinjal/baigan in the chutney.


Recipe

Eggplant/aubergine or brinjal (baigan) – 1 small

Tomato – 3, chopped

Ginger – 1/2 inch piece, peeled and chopped

Green chilli – 3-4 or to taste

Dry coconut – 2 tablespoon, chopped into small pieces

Salt to taste

Cumin/jeera powder – 1 teaspoon

Turmeric/haldi powder – 1/4 teaspoon

Mustard seeds/rai – 1/2 teaspoon

Curry leaves – 8-10 leaves

Dry red chilli – 1

Cilantro or coriander leaves – handful, chopped

Kashmiri red chilli powder – 1 teaspoon

Tamarind or imli paste – 1/2 tablespoon or to taste

Roasted peanut – 1 tablespoon

Oil – 1 tablespoon + 1 teaspoon


Method

1..Chop the eggplant or brinjal in cubes. Immerse the eggplant pieces in sufficient water to avoid discoloring.

2. Chop ginger and green chilli roughly.

3. Heat 1 tablespoon oil in a pan. Add half of the mustard seeds. When mustard seeds starts to splutter add 4-5 chopped curry leaves, chopped ginger, green chilli and coconut pieces. You can also add a few chopped garlic cloves if you want. I didn’t.

4. Fry till coconut pieces becomes light brown. Now add eggplant or brinjal, salt, cumin powder, turmeric powder and Kashmiri red chilli powder. Mix well and cover.

5. Cook till eggplant becomes soft. Stir in between to avoid sticking to the bottom of the pan. Add chopped tomato, cilantro or coriander leaves and roasted peanut.

6. Mix and cook covered till tomato becomes mushy. Add tamarind paste, mix and remove from heat. Taste and add more salt or tamarind paste if required. I added 2 teaspoon more tamarind paste because I like my chutney tangy. It will be delicious. You can enjoy it with roti, paratha or Indian flatbread.

7. Let it cool down. Blend the mixture in your mixer grinder.

Tempering

Heat 1 teaspoon oil in a small pan or wok. Add remaining mustard seeds and 4-5 curry leaves. When seeds starts to splutter pour the tempering on the chutney. Your chutney is ready to serve. Serve with idli, dosa or any meal.

Notes

1. You can use roasted eggplant to make this chutney if you like smoky flavour.

2. If you want your chutney more spicy, then add some more green chilli or you can also use some red chilli powder with other spices.

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

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

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Grape Cape Gooseberry Salad With Amada And Kasundi


Grapes rasbhari or cape gooseberry salad with mango ginger or amada and Kasundi or mustard sauce. Delicious healthy fruity salad with a zing of Kasundi or mustard sauce and flavored with raw mango and mint. Easy to make and filling salad for your busy days.

You may like some more salad recipes on this blog. Click on the name below for recipe.

1. Fruity salad with dried basil

2. Corn salad

3. Fruity salad

4. Peas chickpea low calorie salad

5. Mango pomegranate and tender coconut salsa

6. Watermelon salsa

Ingredients used to make this salad.

Black grapes These sweet juicy fruits are rich in antioxidants and other nutrients.

Cape gooseberry or rasbhari These cute small orange fruits are rich sources of vitamins, antioxidants and fiber.

Lettuce are commonly eaten fresh. And also a rich source of vitamins.

Tomato Low calorie tomato will not only enhance the taste of your salad but also enriched with vitamins, minerals etc.

Green chilli It will make your salad slightly spicy and its a rich source of vitamin C and other nutrients.

Carrot Highly nutritious carrot will give a sweetness and make your salad colorful and delicious.

Cucumber are low calorie and highly nutritious.

Amada or mango ginger has a rich flavour and also packed with many health benefits. To get one more recipe and other info about mango ginger click here.

Kasundi is a Bengali mustard sauce with pungent paste of fermented mustard seeds. Get the recipe here.

Raw mango will give a tanginess to the salad.

Sweet corn is my most favourite ingredient. And its rich in dietary fibre.

Mint leaves, cilantro, lemon juice, black salt and pepper for flavour and taste. And I also use a fresh red Jalapeno or large red chilli in the salad.


Sending this post to 289 #Foodiemonday bloghop theme is Salad Stories suggested by Poonam Bachhav who blog at Annapurna. Poonam has a wonderful blog with numerous mouthwatering recipes. Check out her delicious Vermicelli salad for this theme.

Recipe is very easy to make. Just combine everything and enjoy. Use green chilli, lemon juice and Kasundi according to your taste. I love the zing of Kasundi so added a teaspoon more before serving. If you don’t have amada or mango ginger then omit it. You can also use 1 teaspoon grated ginger in the salad if you like.


Recipe

Black grapes- 1 cup, halved

Cape Gooseberries or rasbhari- 1 cup, halved

Lettuce- 1 cup, chopped

Tomato- 1, chopped

Green chilli- 1-2 finely chopped

Red Jalapeno or large fresh red chilli- 1, finely chopped, optional

Carrot- 2 small

English cucumber- 1

Amada or mango ginger- 2 tablespoon, peeled and grated

Kasundi or mustard sauce- 1 tablespoon

Grated raw mango- 2 tablespoon

Sweet corn- 1/2 cup

Mint leaves- 1/4 cup

Cilantro or coriander leaves- 1 tablespoon, chopped

Lemon juice- 1 tablespoon or to taste

Black salt- 1&1/4 teaspoon or to taste

Black pepper powder – 1/2 teaspoon


Method

1. Rinse the grapes and rasbhari or cape Gooseberries well. Cut the both fruits into halved.

2. Tear up mint leaves roughly with your hand.

3. Cut the cucumber into small pieces.

4. Peel and grate the carrot.

5. In a large bowl mix all the ingredients. Mix well to combine everything.

6. Taste and add more lemon juice, kasundi or salt if required.

Notes

1. You can use 1 sliced onion if you like.

2. Any fruit, olive or cherry tomatoes can be used in this salad.

3. You can use 1 teaspoon grated ginger if you like.

4. If you don’t have amada or mango ginger then you can omit it.

5. Add 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.

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Date Walnut Chocolate Cake/Gluten Free Cake


Date walnut chocolate cake. Eggless low calorie gluten free cake with protein rich soybean flour, cornmeal and olive oil. Delicious soft cake is also sugar free and perfectly sweetened with dates. So you can call it absolutely guilt free cake to satisfy your sweet craving.

You may like some more chocolate flavored cakes on this blog. Click on the name below for recipe.


1. Chocolate cake with orange crunch and glaze

2. Gluten free chocolate chiffon cake

3. Lemon chocolate marble cake

4. Gluten free double chocolate black rice cake

5. Oats whole wheat cake

6. Mocha coffee cake with coffee glaze

7. Rasgulla stuffed cupcakes

You can subscribe to our newsletter to get all the recipes immediately after publishing.

One more healthy recipe for diet conscious people. Diabetic people can also enjoy this cake but in moderation. Remember only one or two pieces in a day.

Dates have a low GI, which means they’re less likely to spike your blood sugar levels, making them a safe choice for people with diabetes. Dates boast an impressive nutritional profile and natural sweetness. Because they’re a natural source of fructose, they might be a concern for people with diabetes. However, because they have a low GI and medium GL, they’re safe for those with diabetes in moderation — which translates to no more than 1 to 2 dates at a time. Source – Healthline

My Vegan date millet peanut butter cookies are lightly sweetened but this cake is perfectly sweet and absolutely delicious.

This week 288 #Foodiemonday bloghop theme is Chocolate Delights suggested by Swaty Malik who blog at Food Trails. Swaty is a very talented blogger. I always love her healthy and delicious recipes. Recently bookmarked her Eggless strawberry cake and Zucchini and carrot chocolate nut bread to try.

If you don’t have soybean flour then you can use any flour to make this cake. Its a gluten free cake. You can make it vegan by using almond milk, coconut milk, soy milk or any dairy free milk. You can also use any chopped dry fruits with walnut. I have used my Samsung smart oven or new microwave. And its take less time and temperature to bake than OTG. So set the temperature and time accordingly. For OTG bake in preheated oven at 180° for 30 – 35 minutes and in microwave hot blast function or convection mode bake at 150° for 20-25 minutes. Check with a toothpick. And after baking immediately remove from microwave. Your cake may be overbaked if you keep the cake in hot oven after baking. My cake was slightly underbaked due to frequently power cut during baking and I kept my cake in microwave after baking and took out when completely cool. Result is slightly overbaked cake but taste is too good.


Cake is also completely fat free. I have used only 1/3 cup Olive oil in the cake. If you don’t have olive oil then you can use any flavorless oil or butter. Coffee and cocoa is a great combo. Coffee, cocoa and vanilla made the cake heavenly. My kitchen filled with lovely aroma. So enjoy the delicious and healthy treat.


Recipe

Soyabean flour – 1 cup

Cornmeal or makka atta – 1/2 cup

Cocoa powder – 3 tablespoon

Instant coffee powder – 1/2 teaspoon

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Dates or khajur – 35, pitted

Milk – 1 cup + 3 tablespoon

Vinegar – 1 tablespoon

Olive oil – 1/3 cup

Vanilla essence – 1 teaspoon

Walnut – 1/4 heaped cup, chopped + for topping


Method

1. In a bowl sieve soybean flour, cornmeal or makka atta, cocoa powder, baking powder and soda. Add coffee and chopped walnut. Mix everything well. Keep aside.

2. Boil one cup of milk and chopped dates. Let it cool down.

3. Take out the soft dates and grind with little milk. Make a smooth paste.

4. Pour the date paste in a large bowl. Add rest of the milk and 1 tablespoon vinegar. Mix well.

5. Add vanilla essence and olive oil. Whisk well.

6. Grease a bundt pan or line with parchment paper and brush with oil. Dust the pan with little cocoa powder. You can use loaf pan or any cake or cupcake moulds to make this cake.

7. If you are using OTG preheat the oven at 180° for 10 minutes. And for new model Samsung microwave set hot blast function. Set the temperature at 150° and press start. Your oven will start to preheat.

8. Now add all the dry ingredients gradually and mix with a spatula. Add 3-4 tablespoon more milk and mix well.

9. Make a smooth lump free batter. Spread some walnut in the greased and cocoa dusted bundt pan. Pour the batter over it. Tap the pan on your kitchen counter to remove the air bubbles.


10. Bake in preheated oven for 25- 30 minutes or till toothpick comes out clean. Insert a toothpick in the cake to check.

11. Remove the cake from oven and invert on a cooling rack or plate to cool down completely. Slice and enjoy the guilt free and delectable taste.

Notes

1. You can use any flour instead of Soyabean flour and cornmeal.

2. Any flavorless oil or butter can be used instead of olive oil.

3. You can use any chopped dry fruits of your choice with walnut.

4. 1 tablespoon Lemon juice can be used instead of vinegar.

5. Vegan people can use almond milk, coconut milk, soy milk or any dairy free milk.

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

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

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Carrot Peas Instant Appe Or Paniyaram


Carrot peas instant appe or paniyaram. You don’t need to soak grind and ferment the batter to make this appe. A spicy and delectable snack without much oil. So you can call it a healthy treat for health conscious people. These low calorie fritters can be served with any chutney or sauce.


Kuzhi paniyaram, or Paddu/GuLiyappa/Yeriyappa/Gundponglu  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 spicy or sweet depending on the ingredients Chillies and jaggery respectively. Paniyaram is made on a special pan that comes with multiple small fissures. Source


This carrot peas appe taste absolutely delicious. These round ball like appe are crisp from outside and soft inside. You will love the taste and texture. Semolina or suji appe are hot favourite amongst my family members. So I always try to make this with different ingredients. You may like some more easy apple recipes on this blog. Click on the name below for recipe.

1. Rice appe with cooked rice

2. Masoor dal or red lentil appe

3. Beetroot appe

4. Semolina and lentil appe

5. Roasted gram or sattu appe

6. Semolina and flatten rice appe

7. Sprouts and oats appe

Linking this post to 285 #Foodiemonday bloghop theme is Paniyaram Pan Magic suggested by Priya Vijaykrishnan who blog at Sweet Spicy Tasty. Her blog is really a treasure of different types of sweet spicy tasty recipes. I love her South Indian recipes as well as international recipes. I have to try her Aloo frankie Kathi roll soon.

I have added sauteed ground green peas and grated carrot with ginger and green chilli in the semolina batter. Green peas and carrot enhance the flavour and taste. I have used 1/2 cup green peas but you can use one cup peas if you like. Just increase the spices accordingly if you are using more green peas. You can also use any grated vegetables of your choice. Add all the grated or finely chopped vegetables with carrot and green peas while sautéing. I like my appe spicy but if you are making for kids reduce the amount of chilli. Its a no onion garlic recipe but you can add 1 finely chopped onion in the batter if you want. If you have leftover green peas stuffing of paratha or kachodi then you can add it in your appe batter.



Recipe

Carrot – 1

Green peas – 1/2 cup

Ginger – 1 inch piece

Green chilli – 3-4 or to taste

Semolina or suji – 1 cup

Curd – 1/2 cup

Water – 3/4 cup or as required

Salt to taste

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon

Lemon juice – 1 tablespoon

Baking soda – 1/2 teaspoon

Cilantro or coriander leaves – 2 tablespoon, chopped

Oil – 1 tablespoon + to fry


Method

1. Mix semolina or suji with curd and 1/2 water. Add salt and mix well. Cover and keep aside for 15-30 minutes.

2. Wash, peel and grate the carrot. Grind the green peas with ginger and green chilli. Add green chilli according to your taste. I like my appe spicy so used 4. You can add 1-2 tablespoon water for easy grinding.

3. Heat oil in a pan and add ground green peas, ginger and green chilli. Add grated carrot, salt and cumin powder. Add salt carefully. We have added salt in semolina too.

4. Saute till mixture completely dried up and raw smell of peas goes away. Remove from heat.

5. Add the green peas and carrot mixture into the suji batter. Add chaat masala, lemon juice and chopped cilantro or coriander leaves. Add water as require to make a thick batter.


6. Add baking soda and mix well.

7. Heat appe pan. Add a few drops of oil in all the holes.

8. Pour a spoonful of batter in every holes. Cover and cook on low heat till appe starts to change it’s colour and firm up.

9. Sprinkle little oil over all the appe. Flip and turn the appe upside down. Cook uncovered until appe becomes golden brown.

Serve hot with any chutney or sauce.

Notes

1. You can use any other vegetables with carrot and green peas.

2. You can double the green peas if you want. Increase the spices accordingly.

3. One finely chopped onion can be added in the batter.

4. You can also use leftover green peas stuffing of paratha or kachodi.

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

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

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Eggless Fresh Fruit Cake With Black Carrot

Eggless fresh fruit cake with black carrot, strawberry, chikoo or Sapodilla organic jaggery, olive oil, whole wheat and soybean flour. Cake is super soft, moist, healthy and absolutely delicious. An aromatic cake with all the goodness of fresh fruits. Protein rich soybean flour will make your cake nutritious and soft. You can get two more jaggery cake recipes on this blog. Click on the name below for recipe.

1. Gluten free apple jaggery cake

2. Oats whole wheat Bournvita cake

And a collection of Eggless fruit cakes

You can also type cake on search to get many gluten free and healthy cakes. Not only eggless but this cake is also butter less and APF less. So you don’t need maida or refined flour, eggs or butter. If you don’t have olive oil then you can use any flavorless oil instead. We normally use fresh fruit for icing but tried this tea cake with fresh fruit and very happy with the taste and texture.

I have used black carrot, chikoo, strawberry, dried cranberries, fig and flavoured with dried ginger, cinnamon and nutmeg. And with whole wheat flour used soybean flour to add some protein and to make the cake more soft. I have used organic jaggery powder to sweetened the cake. You can use brown sugar, confectionery sugar, stevia or any sweetener of your choice. But I recommend to try with organic jaggery powder if you are making it for kids. You all know the health benefits of all these fruits and soybean flour so I am not making the post long and coming to the recipe. If you want you can get many articles about health benefits of these ingredients on Google.

This recipe is my contribution to 282 #Foodiemonday bloghop Best Of Berries theme. This lovely theme suggested by Poonam Bachhav who blog at Annapurna. Poonam has a great collection of different types of wonderful recipes. I love her variety of thali recipes. And bookmarked her Healthy gingerbread cookies to try soon.

As I mentioned above that you can use any sweetener of your choice instead of organic jaggery powder, you can also use any flour instead of whole wheat flour and soybean flour. Like any gluten free flour or even APF or maida can be used. And for flavour you can use vanilla or any essence of your choice if you don’t like cinnamon, nutmeg and ginger powder. You can also add any chopped dry fruits of your choice. I have made this cake in my Samsung microwave. If you are using microwave convection or hot blast mode set the temperature 150°-160° but for OTG set the temperature at 180°.

Recipe

Whole wheat flour or atta – 1 cup

Soyabean flour – 1/2 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Cinnamon powder – 1 teaspoon

Nutmeg powder – 1/4 teaspoon

Dry ginger powder – 1/2 teaspoon

Strawberry – 1/2 cup, chopped into small pieces

Chikoo or Sapodilla – 1

Dried cranberries – 2 tablespoon, chopped

Dried fig – 2 tablespoon, chopped

Black carrot – 1 cup, peeled and grated + to sprinkle

Organic jaggery powder – 1/3 cup + 1 tablespoon

Olive oil – 1/3 cup

Milk – 3/4 cup + 2 tablespoon

Vinegar or lemon juice – 1 tablespoon

Method

1. Grease a loaf pan or line with parchment paper and brush with oil.

2. If you are using OTG preheat the oven at 180° for 10 minutes. And for new model Samsung microwave set hot blast function. Set the temperature at 150° and press start. Your oven will start to preheat.

3. Peel and chop the chikoo into small pieces. Also chop the strawberries into small pieces.

4. In a bowl mix both fruits with 1/2 teaspoon cinnamon powder and 1 tablespoon organic jaggery powder. Keep aside.

5. Stir 1 tablespoon vinegar or lemon juice in lukewarm or room temperature milk. Your buttermilk is ready to use.

6. In a bowl sieve whole wheat flour or atta, soybean flour, baking powder, soda, dry ginger powder, nutmeg powder and 1/2 teaspoon Cinnamon powder. Sieve twice.

7. Mix chopped dried cranberries and dried fig pieces in the sieved flour.

8. In a large bowl whisk organic jaggery powder and olive oil well. Add vinegar or lemon juice mixed milk and whisk again.

9. Add peeled and grated black carrot and mix. Now add all the dry ingredients gradually and make a lump free smooth batter.

10. Fold in Cinnamon and jaggery mixed chopped strawberry and Chikoo in the batter.

11. Pour the batter into greased or lined baking pan. Level the top with a spoon. Sprinkle grated black carrot all over it. Cut the strawberry into 2 or 4 pieces and arrange on the top. Place the strawberry cut side down.

12. Bake in preheated oven at 180° for 30 – 40 minutes or until toothpick comes out clean. Insert a toothpick in the middle to check. In Samsung microwave bake in hot blast function at 150° for 30 minutes. But check after 25 minutes. If it’s not done properly bake for a few minutes more.

13. Let the cake cool down completely. Slice and serve with milk, tea or coffee. Or serve soft moist cake as a dessert. You can also serve it with icecream. Happy baking!

Notes

1. You can use any fruit and dry fruits of your choice.

2. Any flour can be used instead of whole wheat flour and soybean flour.

3. You can use vanilla or any flavour of your choice instead of cinnamon and nutmeg.

4. If you don’t have organic jaggery powder then you can use brown sugar, confectionery sugar, stevia or any sweetener of your choice.

5. You can use any flavorless oil instead of olive oil.

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

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

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Quinoa Oats Apple Brownie / Eggless Gluten Free And Sugar Free Brownie

Quinoa oats apple brownie. A delicious fudgy eggless brownie sweetened with natural sweetener and with very little oil. This brownie is completely gluten free, sugar free and also butter free. A healthy and guilt free treat for everyone. Apple, coconut, almond, dates and cinnamon made this brownie absolutely delicious.

I always love to use different gluten free flour in my baking like soybean flour, oats, buckwheat, cornmeal, sorghum, amaranth or rajgira, pearl millet etc. This time used protein rich quinoa flour to make this delicious and healthy brownie.

Quinoa is one of the world’s most popular health foods. Quinoa is gluten-free, high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids. It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants. It may improve your blood sugar and cholesterol levels and even aid weight loss. To read more health benefits of quinoa click here.

Already shared some gluten free bakes on this blog. Get the recipes here.

And some sugar free desserts. Click on the name below for recipe.

1. Sugar free carrot cake

2. Oats date dry fruit modak

3. Gluten free vegan fruit cake

4. Date walnut muffins

5. Sugar free low calorie gajar halwa

6. Sugar free mango coconut laddu

7. Sugar free date sandesh

8. Sugar free sheer khurma

9. Coconut raisin almond laddu

10. Sugar free mawa nariyal peda

11. Sugar free pineapple sandesh

12. Sugar free carrot bottle gourd fudge

Sending this post to 268 #Foodiemonday bloghop theme is Tropical Coconut suggested by Narmadha who blog at Nams Corner. Narmadha is a very talented blogger. Check out her space for different types of delicious recipes. You can get healthy and delicious Quinoa khara pongal recipe and many more. I am sure you will love her 26 different types of thali and platters.

And also contributing this post to A to Z monthly challenge. 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 Q. And my star ingredient is Quinoa flour.

This brownie recipe is very easy to make. You have to make a paste of milk soaked pitted dates and raisins. Dates and raisins will perfectly sweeten your brownie. Grated apple, desiccated coconut, ground almond, cinnamon with quinoa and oats flour made this brownie nutritious and delicious. You can use any flour instead of quinoa flour. And if you don’t like date, you can always use powdered sugar or jaggery.

Recipe

Quinoa flour – 1 cup

Rolled oats – 1/2 cup

Apple – 1, large

Cocoa powder – 3 heaped tablespoon

Baking powder – 1/2 teaspoon

Baking soda – 1/4 teaspoon

Almond – 1/4 cup

Cinnamon powder – 1 teaspoon

Desiccated coconut – 1/2 cup

Salt – a small pinch

Dates – 1 cup tightly packed or 30, pitted

Raisins – 1/4 cup

Milk – 3/4 cup + 2 tablespoon

Curd or yogurt – 1/4 cup

Oil – 1/3 cup

Desiccated coconut to sprinkle, optional

Method

1. Grind the rolled oats into fine powder. Add desiccated coconut and grind again for a few seconds. If you have oats powder then you can use it instead of rolled oats.

2. Grind the almond.

3. Boil milk with dates and raisins. Let it cool down and blend into a smooth paste. Sweetness is perfect for us but if you like your brownie more sweet use 5-6 pitted date more or use 1/2 cup raisins instead of 1/4 cup.

4. Taste the quinoa flour. Toast the quinoa flour in a pan or oven if its bitter. I didn’t. Sometimes quinoa flour may be taste slightly bitter. Toasting will remove the bitterness. I tasted the flour and it was perfectly okay so I didn’t toast the flour.

5. In a bowl sieve quinoa flour, cinnamon powder, baking powder, soda, salt and cocoa powder.

6. Add oats and desiccated coconut powder and ground almond. Mix well.

7. Preheat the oven at 180° for 10 minutes. Grease a square baking pan or line with parchment paper. Grease and dust with little flour.

8. Peel and grate the apple. In a large bowl whisk oil and curd. I have used olive oil but you can use any flavorless oil. Add blended dates and raisins with grated apple. Whisk well.

9. Now add all the dry ingredients gradually and mix well. Mix with a spatula or spoon to combine everything well. Mix in cut and fold method. Make a thick batter. You can add 1 – 2 tablespoon milk more if require.

10. Pour the batter in greased or lined baking pan. Tap the pan on your kitchen counter. Level the top with your fingers or spoon.

11. Bake in preheated oven at 180° for 30 minutes. Check after 30 minutes with a toothpick. Let the brownie cool down completely.

12. Sprinkle desiccated coconut and cut into desired shape. Enjoy healthy guilt free and delicious brownie with milk, tea or coffee.

Notes

1. You can use any flour instead of quinoa flour.

2. Powdered sugar or jaggery can be used instead of dates.

3. Vegan people can use coconut milk, almond milk or any plant based milk and yogurt.

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

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Chana Or Chickpea Chaat With Raw Mango

Chickpeas/garbanzo beans or chana chaat with raw mango. An easy and quick yet lipsmacking dish. Spicy tangy in one word chatpata chaat is everyone’s favourite. If you have boiled chickpeas ready then its a completely no cook recipe. So perfect for summer days. You don’t need to spend much time in kitchen.

You can also use leftover boiled chickpeas to make this chaat. Finely chopped onion,tomato, green chilli, cilantro, grated raw mango and some spices made simple boiled chickpeas lipsmackingly delicious.

Bhaja moshla or roasted and powdered spices will enhance the taste but if you don’t have it you can skip or use dry roasted and powdered cumin. Earlier I have shared Ghugni and aloo kabli chaat and Matar chaat .

Nutritious chickpeas have many health benefits. Chickpeas, also known as garbanzo beans, are part of the legume family. As a rich source of vitamins, minerals and fiber, chickpeas may offer a variety of health benefits, such as improving digestion, aiding weight management and reducing the risk of several diseases. Additionally, chickpeas are high in protein and make an excellent replacement for meat in vegetarian and vegan diets. Including chickpeas in your diet regularly will support your health and may reduce your risk of developing chronic diseases, such as heart disease and cancer. Source – Healthline

Here are some more chickpeas recipes on this blog. Click on the name below for recipe.

1. Peas chickpeas low calorie salad

2. Chickpea potato dry sabji

3. Tomato coconut chickpea curry

4. Chana madra

5. Falafel

6. Pumpkin stir fry with chickpeas

7. Mint carrot beetroot hummus

And some black chickpeas recipe

1. Paneer kala chana kofta curry

2. Kadala curry or black chickpea curry

3. Kala chana Kabab

Sending this post to 247 #Foodiemonday bloghop theme is Chaat Time suggested by Swaty Malik who blog at Food Trails. Swaty has a lovely blog with many mouthwatering recipes. I always love her healthy and delicious recipes. With many other authentic and innovative recipes you will love her baking collection with many wonderful baked dishes. To get her baking collection click here and I also love her Moradabadi dal chaat, I will try it soon.

To make this delicious and quick chana chaat you have to boil chickpeas only. Then mix all the ingredients with chickpeas and enjoy the spicy tangy and mouthwatering chana chaat. Just finely chop onion, tomato, cilantro, green chilli, grated raw mango or kachcha aam and some spices. You can also add more lemon juice and grated raw mango if you want your chaat more tangy.

Recipe

Chickpeas/garbanzo beans or kabli chana – 1 cup

Salt – 1 teaspoon

Water – 2 cup

Onion – 1, finely chopped

Tomato – chopped

Ginger julienne – 1 tablespoon, optional

Green chilli – 1 – 2 or to taste, finely chopped

Cilantro or coriander leaves – 1 tablespoon, chopped

Grated raw mango ar kachcha aam – 1 tablespoon

Lemon juice – 3 teaspoon

Chaat masala – 1 teaspoon

Cumin or jeera powder – 1 teaspoon

Freshly crushed black pepper – 1/2 teaspoon

Bhaja moshla – 1 teaspoon, optional

Black or pink salt – 1 teaspoon

Kashmiri red chilli powder – 1/2 teaspoon,optional

Method

1. Rinse and soak chickpeas in sufficient water overnight.

2. Boil in pressure cooker with 1 teaspoon salt and 2 cup water. When hissing sound starts reduce the heat. Cook on simmer for 30 – 40 minutes. Let the pressure settle down on it’s own. Chickpeas should be becomes soft. Check by pressing with your finger tips.

3. Let the chickpeas cool down. Add all the remaining ingredients in chickpeas. You can also add chopped mint leaves if you want. Bhaja moshla is optional or you can use dry roasted and powdered cumin but I recommend to use it to make the chaat spicy and flavorful. And it will enhance the taste. Get the bhaja moshla or roasted spice powder recipe here .

4. Taste and add more salt and lemon juice if require. You can also add 1 tablespoon more grated mango if you like your chaat tangy. See notes for more options.

5. Garnish with lemon wedges, cilantro or coriander and ginger julienne. You can serve with green chutney or tamarind chutney. I didn’t. Enjoy the spicy and lipsmacking chhana chaat.

Notes

1. You can use grated ginger instead of ginger julienne or you can also skip ginger if you don’t like.

2. Chopped cucumber or boiled or roasted beetroot, boiled potatoes can be used in this chaat. Or you can also use grated raw beetroot.

3. Add chilli according to your taste. For garnishing you can use pomegranate arils, nylon sev etc.

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

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

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Gluten Free Vegan Multigrain Bread

Gluten Fre vegan multigrain bread. A soft bread made with amaranth or rajgira flour, soybean flour, tapioca flour or sabudana atta, sorghum or jowar flour, rice flour flaxseed powder and millet flour or bajra atta. If you like rustic taste then its perfect for you. A completely gluten free and vegan breakfast bread.

All the flour used in this bread are nutrient rich. Every flour has numerous health benefits. Toast the pieces and make sandwiches or spread butter or jam, it will be a nutritious breakfast. You don’t need to knead bread dough like normal bread. Just whisk everything well and make a thick batter and bake. Already shared some different bread recipes on this blog. Click on the name below for recipe.

1. Multigrain bread

2. Oats flaxseed whole wheat bread

3. Whole wheat bread

4. Cheesey bread

5. Olive Jalapeno savoury cornbread

6. Zimbabwe cornbread

Sending this post to Facebook group Shhhhh Cooking Secretly challenge. Shhh 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. Theme of this month is Millet Magic suggested by Aruna SarasChandra. Aruna blog at Vasusvegkitchen. You will love her millet based recipes and many more like Finger millet puttu, Multigrain banana bread etc.

This month my partner is very talented blogger Priya Iyer who blog at The World Through My Eyes. I love her authentic and healthy recipes. You can also get many millet recipes on her blog. I have bookmarked some recipes from Priya’s blog like Ragi kuzhi paniyaram, Multi millet lemon rice etc. Do visit her space for many wonderful recipes. Priya gave me sorghum flour and rice flour as secret ingredients. I made this gluten free multigrain bread with these ingredients. And I gave her bajra or millet and chana dal or Bengal gram. Priya made delicious and healthy Pearl millet lentil pancakes with these.

This bread is gluten free so added xanthan gum to prevent the bread to become dense. Baking powder and soda helps the gluten free bread to rise. Tapioca flour also prevents the bread to become dense and heavy. Always use all the ingredients in room temperature. You can increase or decrease the amount of flour according to availability.

Recipe

Amaranth or rajgira flour – 1/2 cup

Soybean flour – 1/2 cup

Tapioca flour – 1/2 cup

Sorghum flour or jowar atta – 1/2 cup

Flaxseed powder – 1/4 cup

Rice flour – 3/4 cup

Pearl millet flour or bajra atta – 1/4 cup

Vinegar – 1&1/2 tablespoon

Oil – 4 tablespoon

Xanthan gum – 2 teaspoon

Water – 3 &1/4 cup

Yeast – 1 teaspoon

Salt – 1&1/2 teaspoon

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Melon seeds to sprinkle, optional

Method

1. Mix sugar and yeast in 1/4 cup warm water. Water should be warm not hot. Stir well and cover. Keep in a warm place for 15 minutes.

2. Preheat the oven at 200° for 10 minutes. Grease a loaf pan generously with oil or line with parchment paper.

3. In a large bowl mix all the flour flaxseed powder, xanthan gum, salt, baking powder and soda.

4. Make a hole in the middle. Add yeast mixture, oil, vinegar and water. Whisk well. You can use food processor or hand blender or stand mixer. Whisk till everything combine well.

5. Pour the mixture into greased or lined loaf pan. Tap the pan on your kitchen counter. Level the top with your wet fingers or spoon. Sprinkle melon seeds on the top.

6. Cover the pan with a greased plastic wrap. Keep in a warm place for an hour.

7. Now bake in preheated oven at 200° for 40 to 50 minutes or until bread becomes brown from all the sides.

8. After 2 – 3 minutes transfer the bread on a cooling rack. If you keep the bread in pan it may become soggy so keep it on cooling rack to completely cool down before slicing.

9. When bread becomes completely cool down slice it and use as require. You can make sandwiches or make toast and serve with butter or jam. I love crisp toast. You can keep the bread on kitchen counter for 2 days. Enjoy homemade healthy gluten free and completely vegan breakfast bread.

Notes

1. Every ingredients should be in room temperature.

2. Any seeds can be used instead of melon seeds to sprinkle or you can skip this step.

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

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

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Beetroot Green With Peas And Corn

Beetroot green with green peas and corn.
Don’t discard the beet greens. You can make delicious and healthy side dish with it. Green peas and sweet corn made it attractive and super tempting. Even kids will love this healthy and yummy beetroot green. Serve it with steamed rice or any bread.

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Have a look at the health benefits of beetroot green.
Besides supplying good amounts of protein, phosphorus, and zinc, beet greens are also a great source of fiber. Packed with antioxidants, they’re high in vitamin B6, magnesium, potassium, copper, and manganese, and low in fat and cholesterol. Based on a 2,000 calorie diet, daily values of beet greens contain: 220% of vitamin A, 60% of vitamin C, 16% of calcium, and 15% of iron.

As if that weren’t enough, studies have also shown that the vitamin K in beet greens contains blood clotting properties, helps ward off osteoporosis, works with calcium to boost bone strength, and may also play a role in fighting Alzheimer’s disease. Beet greens have a higher iron content than spinach, and a higher nutritional value than the beetroot itself.

The vitamin A content in beet greens helps strengthen the immune system and stimulates production of antibodies and white blood cells. The beta-carotene in vitamin A is a known antioxidant that can fight the effects of free radicals in the body along with cancer and heart disease.
Source

 

IMG_20190119_111215.jpg

Recipe is very simple and easy. If you have the ingredients ready then you can make it in a jiffy. You need only green peas corn, garlic, ginger chilli and cumin with beetroot green to make this delicious side dish.

Recipe

Beetroot green – 2 cup, chopped

Green peas – 1/2 cup

Sweet corn – 1/2 cup boiled

Garlic cloves – 2 – 3, minced

Green chilli – 1, finely chopped

Cumin seeds – 1/2 teaspoon

Ginger Julienne – 1 tablespoon

Cumin powder – 1/2 teaspoon

Sugar – a pinch

Salt to taste

Mustard oil – 1 tablespoon

Ginger julienne to garnish

Method

1. Heat oil in a pan. Add cumin seeds and let them crackle.

2. Add minced garlic, chopped green chilli and ginger Julienne.

3. Saute till the garlic becomes brown.
Now add beetroot green, corn, green peas, salt and cumin powder.

4. Cook on low heat. Stir occasionally. Don’t increase the heat.

5. When beetroot green dried up completely remove from heat.

6. Taste and adjust the seasoning.
Garnish with ginger Julienne.

7. Serve with steamed rice, roti or Indian flat bread or paratha.

Notes

1. Grated ginger can be used instead of ginger julienne.

2. You can add 1 sliced onion with garlic if you like. Fry the onion with garlic, ginger and 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.
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Date Walnut Fudge Or Barfi

Date walnut fudge or barfi.
One more sugar free sweet for you.
No artificial sweetener added. Sweetened with date.
You can make this yummy and guilt free sweet as a Diwali treat for your friends or guests.

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 alternate month. This month’s Alphabet is D. And my humble contribution is this delicious and healthy date walnut fudge or barfi.

 

 

You may like some more sugar free sweet recipes. Click on the name below to get the recipe.

1. Coconut raisin almond laddu

2. Sugar free mawa nariyal peda

3. Sugar free pineapple sandesh

4. Sugar free mango coconut laddu

5. Sugar free date sandesh

6. Sugar free sheer khurma

7. Sugar free carrot bottle gourd fudge

8. Sugar free carrot cake

Dates are not only delicious but they are also very nutritious. They are good source of various vitamins, calcium, minerals, fiber, antioxidants etc. And dates have the potential to help regulate blood sugar due to their low glycemic index.

I have used walnut in it.
Walnuts are round, single-seeded stone fruits that grow from the walnut tree. They are a good source of healthful fats, protein, and fiber. They may enhance heart and bone health and help in weight management, among other benefits.
The possible health benefits of walnuts may include boosting the cardiovascular system and bone health, reducing the risk of gallbladder disease, and treating epilepsy.
Read more about health benefits of walnut here.

These fudge are very easy to make. I have used only 3 ingredients to make it. And sprinkled little almond to garnish. I have used homemade khoya or dried milk/milk solid, you can also use store bought. If you are using store bought mawa or dried milk just grate before using.

Recipe

Khoya/mawa or dried milk/milk solid – 1 cup

Dates – 1/2 cup, chopped

Walnut – 1/3 cup, finely chopped

Shredded almond to garnish

Method

1. Grease a plate with oil or ghee/clarified butter or butter.

2. Soak the chopped dates in hot water. Add water just to soak dates. Don’t add much.

3. Let it cool down.
Mash the soaked dates with a spoon or hand.

4. Mix khoya/mawa or dried milk, soaked and mashed dates and chopped walnut.

5. Heat a nonstick pan or heavy bottom pan.

6. Add the mixture and cook on low flame till the mixture lightly change it’s colour and leaves the sides.

7. Remove from heat.
I didn’t add any flavour because I wanted to retain the aroma of dates but if you want you can add 1/2 teaspoon cardamom powder or rose water and mix well.

8. Transfer the mixture into the greased plate.

9. Spread and level with a spatula.

10. Sprinkle shredded almonds and press gently with the spatula.

11. Keep in refrigerator to set for 15 – 30 minutes.

12. Cut into your desired shape.

Enjoy the guilt free dessert on this festive season.

Note

If you want more sweetness then you can add little more soaked dates.

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.

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