gluten free – Batter Up With Sujata

Mango Raisin Overnight Oats With Chai Masala Extract And Mixed Seeds

Mango raisin overnight oats with chai masala and mixed seeds. A completely no cook, healthy, filling, aromatic, creamy and absolutely delicious recipe for breakfast. Overnight oat is a great breakfast option specially in summer. Enjoy the creamy delicious oats as a dessert with any flavour, fruits, dry fruits and seeds of your choice. Just mix everything in a mason jar, bowl or glass and place in refrigerator at night. Top with some more chopped fruits, dry fruits and seeds and serve chilled. Your delightful breakfast in the morning is ready.

I have used roasted mixed seeds including sunflower, pumpkin, flax, watermelon, chia and gojiberries seeds. You can use chopped apple, strawberry, banana or any fruits of your choice but now mango season is about to end in India so I am using it in my overnight oats and other dishes. And I got chai masala extract as a gift hamper from Spice Drop. I loved the aroma so added 2 drops in the oats while soaking.

You can get two more overnight oats recipes on this blog.

1. Mango pomegranate overnight oats parfait

2. Vegan coconut dry fruits overnight oats

And some recipes with my most favourite fruit mango.

1. Mango salsa with pickled Jalapeno

2. Hazelnut honey chocolate mango smoothie

3. Black rice pudding and mango parfait

4. Mango walnut chocochip muffins

5. Vegan mango pineapple smoothie

6. Sugar free mango coconut laddu

7. Mango rasgulla

8. Mango steamed sandesh

9. Vegan mango peach pear smoothie

10. Mango pomegranate and tender coconut salsa

11. Mango litchi fudge or barfi

12. Eggless no bake mango cheesecake

13. Mango cottage cheese smoothie

14. Mango kalakand

15. Mango sandesh

16. Mango banana smoothie

17. Eggless mango mug cake

18. Mango coconut flaxseed smoothie

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 letter O and my star ingredient is super food oats.

And today is Monday and this week’s 259 #Foodiemonday bloghop theme is Fruity Bites suggested by Archana who blog at Mad Scientist Kitchen. You can get variety of mouthwatering Goan recipes and many traditional, healthy and innovative recipes on her blog. I am planning to try her Japanese milk bread to try. Loved the pillow soft texture and different shapes. Looks really amazing. And also want to try Icecream loaf cake and many more. List is too long. Do visit her space for the recipes.

Now coming to this overnight oats recipe. I have used rolled oats and skimmed milk. You can use full fat milk. Or to make vegan use any plant based milk like almond milk, coconut milk, soy milk etc. Chai masala extract will give a lovely aroma but if you don’t have it then you can use vanilla essence, cinnamon powder, cardamom powder, chocolate or any flavour of your choice. You can also use any dry fruits, choco chips or anything according to your taste and availability. Instead of honey you can use maple syrup, stevia or any sweetener. Or skip any sweetener and add finely chopped dates. If you don’t have mango, use strawberry, banana, apple or any fruit of your choice. You can also use any roasted seeds, chia seeds etc. Use whatever you have or you like. Raisins and mango will give enough sweetness so you don’t need to add much sweetener in your overnight oats.

Recipe

Oats – 1/3 cup

Milk – 1/3 cup

Chai masala extract – 1 – 2 drop

Honey – 2 teaspoon or to taste

Mango – 1, peeled and chopped

Raisins – 3 teaspoon

Dry roasted mixed seeds – 1 tablespoon ( mixture of sunflower, pumpkin, flax, watermelon, chia and gojiberries seeds)

Pistachios to garnish, optional

Method

1. In a mason jar or bowl mix oats, honey, raisins, roasted mixed seeds and chai masala extract. First add 1 drop extract taste and add 1 drop more if require. I have used 2 drops.

2. You can also add chopped mango. I have added as topping in the morning. Keep the mixture in refrigerator for overnight or 3 – 4 hours. Best to soak overnight. See notes for more options.

3. Next day take out the soaked oats. Top with chopped mango, some roasted seeds, raisins and pistachios if using. Serve chilled.

4. Or take a jar or glass. Make layer of soaked oats, place some chopped mango over it. Pour remaining soaked oats and top with chopped mango, mixed seeds, raisins and pistachios. Serve delicious overnight oats parfait as a breakfast or dessert.

5. Enjoy your creamy, aromatic, healthy and delicious breakfast.

Notes

1. You can use vanilla, chocolate, cinnamon or any flavour of your choice instead of chai masala.

2. Strawberry banana, apple or any fruit can be used instead of mango.

3. Any dry fruits and chia seeds or any seeds can be used with raisins and mixed seeds.

4. You can also add 1-2 tablespoon chopped fresh coconut while soaking the oats.

4. You can also use almond milk, coconut milk or any plant based milk instead of dairy milk.

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

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Chhanar Paturi Or Steamed Cottage Cheese/Paneer

Chhanar paturi or steamed cottage cheese. An easy to make paneer or cottage cheese dish from Bengali cuisine. You can make paturi with fish, eggs or any vegetable following this recipe. Just marinate the mashed paneer wrap with banana leaf and steam and your delicious paneer is ready. Serve this no onion garlic side dish steamed paneer or chhanar paturi with hot steamed rice and lemon wedges.

Now you can ask what is paturi. Literally meaning of paturi is wrapped in leaves. And leaves should be edible. You can use banana leaf or pumpkin leaf etc. Paturi can be made with fishes like hilsa or ilish, bhetki etc, eggs or make niramish paturi with chhana or paneer/cottage cheese, cauliflower, broad beans or any other vegetable following this recipe. You can also shallow fry these paturi instead of steaming. After wrapping with banana leaves shallow fry with mustard oil till leaves becomes brown. Earlier shared broad beans paturi in a different way. I have stuffed the broad beans before steaming. Click on the name for recipe. Stuffed steamed broad beans

And if you want the similar taste without steaming or wrapping with leaves check out my Cauliflower paturi

Sending this post to Facebook group Shhhhh Cooking Secretly challenge. 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. Theme of this month is steamed food suggested by Anu Kollon. Do check out her recipe of Kerala style steamed rice for this theme. This month my partner is Priya Vijaykrishnan. Priya gave me poppy seeds and curd and I gave her hing or asafoetida and ginger. And she made delicious Amiri khaman with these ingredients.

This chhanar paturi or steamed cottage cheese/paneer is very easy to make. Just marinate the mashed paneer, wrap with banana leaves and steam in steamer or pressure cooker. I have used my rice cooker to steam. If you don’t have steamer then you can use pressure cooker or pour sufficient water in a pot place a stand on the middle. Arrange paturi on a plate and place on the stand. Cover and steam till done. Or shallow fry the paturi on a pan with mustard oil. You can double the ingredients if require.

Recipe

Paneer or cottage cheese – 1 cup

Mustard powder – 1 tablespoon

Poppy seeds or khaskhas – 2 tablespoon

Green chilli – 3 – 4 or to taste

Coconut – 1/4 cup, grated or finely chopped

Mustard oil – 1 tablespoon

Salt to taste

Turmeric powder – 1/4 teaspoon

Thick curd or yogurt – 1 tablespoon

Cashew nuts to garnish, optional

Banana leaf – 1

Cotton thread as required

Method

1. Wash the banana leaf from both sides. Wipe with a kitchen towel. Heat a pan and place the banana leaf over it. Heat the leaf from both sides. Leaf shouldn’t be burned. Just heat to make the leaf little soft.

2. Mash the paneer or cottage cheese well to make smooth.

3. Grind the poppy seeds. Add coconut and 1 – 2 green chilli. Use very little water if require to make smooth paste.

4. Mix the paste in mashed paneer. Add salt, mustard oil, curd or yogurt and mustard powder. Mix well.

5. Cut the banana leaf into two pieces. I have made two paturi. You can make small sized 4 paturi. Cut the banana leaf accordingly.

6. Grease the banana leaf pieces with mustard oil if you want. I didn’t. Gently shape the paneer mixture into square or rectangular. Place on banana leaf pieces. Place 1 slit green chilli and cashew nuts over it.

7. Wrap the leaf and make like an envelop.Tie with a cotton thread.

8. Boil the water in steamer. Place the envelopes on steamer. Cover and steam for 15 to 20 minutes.

9. Open the envelopes and serve delicious paturi with steamed rice and lemon wedges.

Notes

1. Use green chilli according to your spice tolerance.

2. Instead of steaming you can also shallow fry these paturi in a pan. Fry till the banana leaf becomes brown.

3. Lemon juice can be used instead of curd or yogurt.

4. You can also use 1-2 teaspoon lemon juice in the marination with curd.

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

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Oats Dosa / Instant Dosa

Oats dosa. A healthy and delicious breakfast made with superfood oats. These gluten free crispy and tasty dosa can be also serve as a snack with tea or coffee. Even if you don’t like oats I am sure you will love the taste of this dosa. And you can’t recognize oats in it. To get more oats recipes click here .

To make this dosa lacy and crisp make a thin and flowing batter like rawa dosa. And for crisp texture remember to cook on low heat. You can use any spices of your choice in the batter. I have made it without onion but you can add 1 finely chopped onion in the batter.

Posting after a long time. And feeling happy to participate again in our weekly bloghop group after a short break. This Monday 257 #Foodiemonday bloghop theme is dosa den suggested by Priya Iyer who blog at The World Through My Eyes. Priya is a very good friend and a talented blogger. I love her healthy and authentic recipes. I have bookmarked her Mysore masala dosa and Broccoli masala dosa to try. Do visit her space for different types of delicious recipes.

To make this dosa you don’t need to fermentat the batter just mix everything and your batter is ready to cook. This nutritious dosa is a perfect breakfast option for diet conscious people, kids and everyone. If you like add 1 finely chopped onion and any spices of your choice. Use green chilli and black pepper powder according to your spice tolerance. Skip chilli if you are making for small kids. Serve oats dosa immediately after cooking. It may be soft when cool. But still it will be tasty.

Recipe

Oats – 1/2 cup

Rice flour – 1/2 cup

Curd or yogurt – 1/2 cup

Salt to taste

Cumin powder – 1/2 teaspoon

Chaat masala powder – 1 teaspoon

Black pepper powder – 1/2 teaspoon, optional

Cilantro or coriander leaves – handful, chopped

Green chilli – 1 – 2 finely chopped

Ginger – 1/2 inch piece, grated

Water – 1 & 1/2 cup

Oil for shallow fry

Method

1. Grind the oats into fine powder.

2. In a large bowl mix oats powder, rice flour, salt, cumin powder, black pepper powder and chaat masala powder. See notes for more options.

3. Add beaten curd and 1 cup water. Whisk well to make a smooth lump free batter.

4. Add remaining water and whisk well. Batter should be flowing like rawa dosa.

5. Now add grated ginger, chopped green chilli and chopped cilantro or coriander leaves. Mix well. If your batter is thick add little more water or if the batter is too runny add 1-2 tablespoon more rice flour.

6. Heat a pan or skillet. Brush with little oil and reduce the heat. Pour batter on the pan. Fill the gaps. Drizzle little oil on the sides and over the dosa. Don’t spread the dosa with ladle or spatula, just pour the batter on the pan.

7. Cook on low heat till edges starts to leave the pan. For crisp dosa remember to cook on low heat. It will take 4 to 5 minutes. Flip the dosa and cook other side too on low heat.

8. Flip again and when dosa becomes brown and crisp fold into half.

9. Serve hot with coconut chutney or any chutney of your choice.

Notes

1. You can use 1 finely chopped onion in the batter. Few chopped curry leaves can be used in the batter.

2. Always serve hot for crisp dosa. Dosa may become soft when cool.

3. Use chilli and black pepper according to your taste.

4. Batter should be flowing like rawa dosa and don’t try to spread with back of the ladle like normal dosa, just pour the batter on the pan.

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

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Mint Noodles

Mint noodles. Delicious noodles with full of mint flavour. And one more recipe with limited resources. Very difficult time for all of us. Hope this time will pass soon. Till then take care and stay safe.

You can use bell peppers, capsicum, cabbage or any vegetable of your choice if you have. I don’t have vegetables so made it simple but taste is too good. Make and enjoy it in breakfast or dinnertime. You may like two more noodles recipes on this blog. Mushroom noodles with sriracha sauce and Ginger noodles .

In this noodles I used only whatever I had in my pantry. You can use any vegetable. I also love noodles with loads of vegetables but my family members loved this noodles and enjoyed it in dinner time. So use whatever you have. Be careful while boiling noodles. It shouldn’t be over cooked and mushy.

Recipe

Noodles – 400 gram

Onion – 2, sliced

Tomato – 2, sliced

Garlic – 4 – 5 cloves, minced

Green chilli – 2 – 3 or to taste, chopped

Grated ginger – 1 tablespoon

Mint leaves – 1/4 cup

Soya sauce – 2 tablespoon

Green chilli sauce – 2 tablespoon

Sriracha sauce – 2 tablespoon

Vinegar – 2 tablespoon

Tomato sauce – 2 tablespoon

Oil – 2 – 3 tablespoon + 2 teaspoon

Salt to taste

Method

1. Boil the noodles as directed on the pack. Drain the water. Rinse with cold water, drain and mix 2 teaspoon oil and keep aside.

2. In a bowl mix soya sauce, vinegar, sriracha sauce, green chili sauce and tomato sauce. Keep aside.

3. Heat oil in a pan. Add minced garlic, sliced onion and finely chopped green chilli.

4. Fry till onion starts to change it’s colour. Add grated ginger and mix.

5. Now add slices tomato and mint leaves. Add little salt. Saute till tomatoes becomes soft.

6. Add sauce mixture and 2 tablespoons water. Mix well. Add noodles and toss well. Toss for 2 minutes on high flame. Remove from heat. Taste and add little more vinegar, tomato sauce, chilli sauce or salt if require.

7. Garnish with mint leaves. Serve hot.

Notes

1. You can use bell peppers, capsicum, cabbage or any vegetable.

2. Add more or less green chilli and sauce according to your taste.

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

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Bengali Sabur Khichuri Or Sabudana Khichdi With Moong Dal

Sabur khichuri or Bengali style sabudana khichdi with moong dal. A simple yet delicious flavorful no onion garlic fasting recipe. You can make it with potato, cauliflower, carrot or any vegetable of your choice.

This khichuri is not like North Indian sabudana khichdi but a khichdi with sabudana and moong dal or split yellow lentil. On fasting day we usually take one time meal. And it should be vegetarian and without onion garlic and rice. It may be Luchi, Kachodi or Radhabollobhi with Dum aloo or any no onion garlic curry. But this sabudana khichuri is easy and quick to make and better than deep fried foods. I love it simple but sometimes use cubed and fried potato.

I got this recipe from my loving masimaa Utpala Mallick. Usually I spent all my summer vacation with my masimaa, meshomoshai or uncle and my cousins at Ranchi. Masimaa was an excellent cook. I already shared her Orange steamed sandesh. I was a school going girl at that time and never cooked anything. Once she cooked this khichdi on one of her fasting day. I just loved the taste. When she made it in the second time I noticed the method and ingredients. And I made it first time when my maa and masimaa both were not at home. Still remember their surprised face after tasting the khichuri. Both said its too good and perfect. That was a fasting day so I was feeling very happy to see their happy faces. Both my masimaa and mother are left for heavenly abode. But they are always with me in my heart. Learned a lot from maa and her sisters. Do you remember Misti doi recipe? I got it from my sejomashi Gargi Gupta. I will share some more age old recipes soon. Stay tuned.

Its my contribution to 254 #Foodiemonday bloghop theme is Farali Farmaish suggested by Kalyani Sri who blog at Sizzlingtastebuds. Do visit her blog and YouTube channel for different types of healthy and delicious recipes. I have bookmarked her Coriander garlic walnut pesto and Baked broccoli casserole recipe to try.

Yes we can make luchi puri kachodi anything but this sabudana khichdi is a healthy option for one time meal. After the whole day fasting its better to take something quick and simple food in evening. If you like you can add cubed and fried one potato, fried cauliflower florets, carrot or small pieces of fresh coconut. Add the vegetables before adding water. Vegetables will become soft with dal. Add some more water if using vegetables. You can make the khichdi thick or thin consistency as you like. You can use less ghee or make it with oil and add a dollop of ghee at the end. You can also make it in a pressure cooker. I sometimes do so to save time. You can dry roast the dal before rinsing.

Recipe

Moong dal or yellow split lentil – 1/3 cup

Sabudana or tapioca – 1/4 cup

Grated ginger – 1 teaspoon

Green chilli – 2 – 3

Green cardamom – 2

Cinnamon – 1/2 inch piece

Cloves – 2

Bay leaf – 1

Water – 5 cup

Ghee or clarified butter – 1 – 2 tablespoon

Cumin seeds – 1/2 teaspoon

Turmeric powder – 1/2 teaspoon

Salt to taste

Sugar to taste

Fried cashew nuts and raisins to garnish, optional

Method

1. Rinse the moong dal and sabudana separately. Drain the water and keep aside. I don’t like sabudana much so used less than moong dal. You can use equal quantity or more sabudana and less moong dal. Choice is yours. I have made it one serving so used little less than 1/3 cup moong dal and 1 tablespoon less sabudana.

2. Crush the cardamom, cloves and cinnamon in a mortar pestle.

3. Heat ghee in a wok or pan. You can use half oil and half ghee. 1 tablespoon ghee is sufficient but I have used 2 tablespoon to enhance the flavour. If you don’t want to use ghee, you can make it with only oil. But add at least 1 teaspoon ghee at the end.

4. Fry the cashew nuts if using. Fry till golden brown and transfer on a plate. Now fry the raisins. When raisins puffed up immediately remove from ghee.

5. In the same ghee add cumin seeds, bay leaf, crushed cardamom, cloves and cinnamon. When cumin seeds start to splutter add grated ginger and 1 chopped green chilli.

6. Stir and add drained moong dal. Fry the moong dal. See notes for more options.

7. When dal starts to change colour add water, salt, turmeric powder and 1 – 2 slit green chilli. Mix well. Cover and cook for 15 minutes or till dal becomes soft.

8. Now add drained sabudana and sugar. Mix and cook again for 5 minutes or until sabudana becomes transparent.

9. You can add more water if you want your khichdi little thin consistency. Taste and adjust the seasoning if required. You can add a dollop of ghee at the end.

10. Garnish with coconut slices, fried cashews and raisins. You can also use chopped cilantro or coriander leaves to garnish. Serve hot with Date raisin jaggery chutney with mango bar, Mango raisin chutney, Instant sweet mango pickle , curd or any no onion garlic vegetable curry.

Notes

1. You can add cubed and fried potatoes, fried cauliflower florets, carrot and small pieces of fresh coconut in the khichdi. Add a little more water if using vegetables.

2. You can also use 1 chopped tomato with grated ginger and green chilli.

3. Add green chilli according to your taste.

4. To make it quickly you can cook it in a pressure cooker if you want. Dry roast the dal before rinsing and add everything when cumin seeds start to splutter.

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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Mango Salsa With Pickled Jalapeno

Mango salsa with pickled Jalapeno. One more easy no cook recipe in a row with mouthwatering taste. Serve it as a snack, side dish or salad and enjoy the tangy spicy taste. Raw mango, lemon juice, green chilli, freshly crushed black pepper, pickled Jalapeno and some other ingredients made this salsa perfectly tongue tickling and ripe mango gave little sweetness.

Its mango season and you can get plenty of this delicious fruit either raw or ripe. Raw mango is not only rich in vitamin C but it has numerous health benefits. So here is a fresh healthy and delicious no cook recipe for this difficult time. Just combine everything and enjoy.

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

1. Watermelon salsa

2. Mango pomegranate tender coconut salsa

3. Capsicum salsa

4. Fruity salad with dried basil

5. Corn salad

6. Fruity salad with corn cucumber and parsley

7. Peas chickpeas low calorie salad

8. Peanut chaat

9. Sprouts chaat

10. Chickpea chaat with raw mango

Sending this post to Facebook group Healthy Wealthy Cuisine . This time theme is #TangoWithMango suggested by Narmadha who blog at Nams Corner. I love her blog which is full of wonderful recipes like Lactation cookies , Ragi chocolate truffle cake, Buckwheat cookies without oven etc. Do visit her space for many more. Check out my fellow bloggers recipes for this theme.

Mango cream oreo tart by Shalu

Aam ras by Jayashree

Instant mango chunda by Poonam

Srilankan raw mango curry by Preethi

Mango chutney by Vanitha

Mango mastani by Narmadha

Raw mango thokku by Ruchi

This recipe is very easy to make and completely gluten free and veganò. Get the ingredients ready. Wash well add chop everything into small pieces. Mix well and serve immediately or keep it in refrigerator and serve chilled. It will be delicious in both ways. Olives and coconut is absolutely optional. You can can skip these if you don’t have or you don’t like. I have bottled olives so I used it.

Recipe

Raw mango – 1/2 cup, chopped

Tomato – 1, chopped

Red onion – 1, finely chopped

Pickled jalapeno – 1 tablespoon or 7 – 8 pieces, chopped

Green chilli – 1 small, chopped

Boiled sweet corn – 1/3 cup

Freshly crushed black pepper – 1/2 teaspoon

Ripe mango – 1/3 cup, chopped

Olive – 2 tablespoon, optional

Cilantro – 1 tablespoon, chopped

Mint – 1 tablespoon, chopped

Lemon juice – 2 – 3 teaspoon or to taste

Sea salt – 1 teaspoon or to taste

Oregano – 1/2 teaspoon

Fresh coconut – 2 tablespoon, chopped

Cucumber – 1/3 cup, chopped

Method

1. Peel and chop the raw mango into small pieces. Also chop onion, tomato, green chilli, cucumber, pickled Jalapeno and fresh coconut into small pieces.

2. Combine everything in a large bowl. Add chopped cilantro or coriander leaves, and mint leaves. Add sea salt, oregano, olives and lemon juice. Mix well. Taste and add more salt and lemon juice if require.

4. Serve immediately or keep in refrigerator and serve chilled.

Notes

1. Pink or black salt or any salt can be used instead of sea salt.

2. You can skip olives if you don’t have or don’t like. Fresh coconut is also optional. Skip if you don’t like.

3. Add green chilli and black pepper according to your taste.

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

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

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Mint Almond Hummus

Mint almond hummus. A very easy to make delicious dip. Almond made this tasty hummus more nutritious. Just combine everything and grind. Your mint flavoured fingerpicking hummus is ready. A completely gluten free and vegan recipe.

According to Wikipedia Hummus is a dip, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. It is popular in the Middle East and Mediterranean, as well as in Middle Eastern cuisine around the globe. It can also be found in most grocery stores in North America and Europe.

This recipe is without tahini. Tahini is a paste of toasted sesame seeds and olive oil. As I don’t like the taste of tahini so I have skipped it. In my Mint carrot beetroot hummus I have used toasted sesame seeds.

This time omitted sesame seeds. And now its a most favourite dip of my family. But if you want you can add 1 tablespoon toasted sesame seeds or 2 tablespoon tahini while grinding the boiled chickpeas. I have used 1 tablespoon finely chopped raw mango to enhance the taste. But mango is optional. If you don’t have mango just increase the lemon juice. Green chilli is also optional. I love the mixed taste of green chilli, mint and raw mango. So I have used. If you want your hummus more spicy add one more green chilli or skip it if you don’t like.

This Monday our 252 #Foodiemonday bloghop theme is Chana Time suggested by Mayuri Patel who blog at Mayuris Jikoni. Mayuri suggested to make some recipes using chana or chickpeas. Mayuri is a very talented blogger. I love her baked recipes and all the authentic recipes. Her recent baked recipe is Semolina sesame seed bread. Do visit her space for many more wonderful recipes like Gujarati style Lilva kachori and Pear upside down cake etc.

As I mentioned above that this recipe is without tahini. But you can add 1 tablespoon toasted sesame seeds in the mixture if you like the taste of sesame seeds. Raw mango definitely gives a different taste but if you don’t have raw mango skip it and add more lemon juice. You can also skip green chilli but I recommend to add at least few pieces of green chilli for taste.

Recipe

Chickpeas – 1/2 cup

Soaked and boiled or canned chickpeas – 1&1/2 cup

Mint leaves – 1/2 cup

Almond – 1/4 cup, sliced

Lemon juice – 1 tablespoon

Cumin powder – 1/2 teaspoon

Black pepper powder – 1/2 teaspoon

Olive oil – 2 tablespoon + to drizzle

Green chilli -1

Garlic – 1 clove

Raw mango – 1 tablespoon, finely chopped

Method

1. Rinse and soak the chickpeas overnight with sufficient water. Drain the water and wash again. Boil the soaked chickpeas with 2 & 1/2 cup water in pressure cooker. After 1 whistle reduce the heat and cook on simmer for 30 – 40 minutes or till chickpeas becomes soft. Check by pressing with your finger tips.

2. Chickpeas will become 1 & 1/2 cup after boiling. Don’t discard the water of boiled chickpeas. We will use it while grinding. You can peel and discard the outer layer of boiled chickpeas if you want, I didn’t.

3. In a mixer grinder jar or food processor add the soaked and boiled chickpeas, salt, green chilli, black pepper powder, cumin powder, garlic, sliced almond, raw mango, lemon juice, mint leaves and 2 tablespoon olive oil. Reserve little chickpeas for garnishing.

4. You can add more garlic if you like the flavour. If you want your hummus spicy add one more green chilli. If you don’t have raw mango use little more lemon juice.

5. Add little water of boiled chickpeas and grind everything till smooth. Scrap the sides and grind to make a smooth mixture. Add chickpea water as require to make the mixture creamy.

6. Taste and add more salt and lemon juice if require. Pour the hummus in a bowl or plate. Drizzle little olive oil over the hummus. Garnish with boiled chickpeas, chilli flakes and mint leaves.

7. Serve as a dip with Falafel or any snacks. Or store in airtight container and keep in refrigerator. Serve chilled or room temperature.

Notes

1. 1 & 1/2 canned chickpeas can be used instead of 1/2 cup chickpeas.

2. You can use any salt instead of pink salt.

3. If you don’t have raw mango use little more lemon juice.

4. You can add 2 tablespoon tahini or 1 tablespoon toasted sesame seeds 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.

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Peanut Chaat With Corn Green Peas And Raw Mango

Peanut chaat with corn, green peas and raw mango. Taste is tangy, spicy in one word chatpata. Crunchy roasted peanuts, slightly sweet corn and green peas with raw mango, lemon juice and spices made this chaat absolutely delicious and tongue tickling. If you have roasted and peeled peanut ready then you can make it in a jiffy.

Peanut, mango, green peas, sweet corn, lemon, ginger, green chilli,tomato, onion with some spices, cilantro or coriander leaves mint will make your chaat tangy spicy and flavorful.

A completely no oil and no cook gluten free and vegan recipe. And very easy too. Just mix everything and enjoy. I have used dry roasted peanut, you can also use boiled peanuts but I love the crunch of roasted peanut in the chaat. You can also add 1 small cucumber. Peel and chop the cucumber and add in the peanut chaat. Earlier shared Chickpea chaat , Sprouts chaat , Matar chaat and Ghugni and aloo kabli .

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

Peanut stuffed paratha

Peanut chutney or dip

Peanut potatoes

Peanut butter

Sending this post to Facebook group Healthy Wealthy Cuisine . This time theme is #GoNutsForPeanut suggested by Jayashree Trao who blog at Evergreen dishes . I love her healthy and unique recipes like Watermelon rind salad , Peanut curd and many more.

Check out my fellow bloggers recipes on this theme.

Peanut chaat by Shalu

No fry masala peanut by Vanitha

Peanut curd by Jayashree

Peanut chutney by Poonam

Peanut cookies by Sasmita

Peanut chutney by Ruchi

Peanut chaat by Swaty

As I mentioned above this chaat is very easy to make. And completely no cook and no oil recipe. You can also use boiled peanuts instead of roasted peanut. But I like roasted peanut in the chaat. If you want your chaat more tangy add some more lemon juice or grated raw mango. To make it more spicy add more green chilli or freshly crushed black pepper. Make according to your taste and spice tolerance.

Recipe

Peanut – 1/2 cup, roasted and peeled

Sweet corn – 1/2 cup, boiled

Green peas – 1/4 cup, boiled

Tomato – 1 small, chopped

Onion – 1 small, finely chopped

Green chilli – 1 – 2 finely chopped

Grated ginger – 1 teaspoon, optional

Raw mango – 1 tablespoon, grated

Cilantro or coriander leaves – 1 tablespoon, chopped

Mint leaves – 1/2 tablespoon

Black or pink salt – 1 teaspoon

Freshly crushed black pepper – 1/4 teaspoon

Chaat masala – 1/2 teaspoon

Lemon juice – 1 teaspoon

Roasted cumin powder or Bhaja moshla – 1/4 teaspoon, optional

Method

1. Dry roast the peanut and peel the red skin.

2. In a bowl mix dry roasted and peeled peanut, boiled sweet corn, green peas, chopped tomato, onion, green chilli, grated ginger, raw mango and chopped cilantro or coriander leaves.

3. Tear up the mint leaves by hand and mix. Add black or pink salt, chaat masala, black pepper, lemon juice and roasted cumin powder or bhaja moshla. Use whatever you have. Bhaja moshla or roasted cumin powder is optional but I recommend to add for flavour.

4. Mix everything well. Taste and add more lemon juice, salt and black pepper if require. You can also add some more grated mango if you want your chaat more tangy.

5. Garnish with ginger julienne and mint leaves. You can add more cilantro or coriander leaves and mint leaves if you like. Serve immediately.

Notes

1. Add green chilli and freshly crushed black pepper according to your taste.

2. One small chopped cucumber can be used in the chaat.

3. You can add more lemon juice or grated raw mango if you want your chaat more tangy.

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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Sprouts Chaat And Aloo Or Potato Chaat With Sweet Corn

Sprouts and aloo or potato chaat with sweet corn. Both are very easy to make and delicious. Perfect tongue tickling, easy, quick and low calorie recipe for this hot weather. Just boil the potatoes or moong sprouts and mix everything. Serve as a evening snack or starter. You can also serve sprouts chaat as a nutritious salad with your meal.

You can also use raw moong sprouts just wash well before using. I sometime do so. And everyone loves the crunch. Its a completely gluten free, vegan, low calorie and oil free recipe.

Sprouts are super healthy when eaten raw or cooked. Sprouting also increases the protein content, and shortens the cooking time of legumes. During the process of sprouting, some of the stored starch in the legume is used up for forming the tiny leaves and rootlets and in manufacturing vitamin C. Here are some health benefits that will convince you to sprout more often. 1. Helps in digestion

2. Boosts blood circulation

3. Helps in weight loss

4. Builds your immune system

5. Improve eye sight

6. Heart friendly

7. Helps reduce acidity

8. May prevent premature ageing

To read more about health benefits of sprouts click here .

Making moong sprouts is very easy. Also sharing the method with recipe. You can get some more sprouts recipes on this blog.Click on the name below for recipe.

1. Sprouts sundal

2. Sprouts and oats cutlets

3. Sprouts and oats appe

And some chaat recipes

1. Chana or chickpea chaat with raw mango

2. Matar chaat

3. Ghugni and aloo kabli

Sending this post to #249 Foodiemonday bloghop theme is Monsoon Munchies suggested by Archana who blog at The Mad Scientist Kitchen. Archana is a very talented blogger. Do visit her space for wonderful recipes. She has a vast collection of authentic and healthy recipes. I love her all the recipes but recently bookmarked her Herbed butter milk rolls , Seven layer magic bar and Vegan Lebanese chickpea stew to try.

As a monsoon munchies I am not sharing any deep fried recipe today. This time we need some healthy and nutritious recipes to make easily and quickly. So two quick recipes for you. Starting with vitamin enriched moong sprouts. Make moong sprouts and keep in refrigerator for a week. You can use these sprouts raw, boiled or sauteed as you like.

Sprouts chaat recipe

Moong sprouts – 1 cup

Potato – 1, boiled, optional

Cucumber – 1

Tomato – 1, chopped

Onion – 1, finely chopped

Green chilli – 1 – 2, finely chopped

Ginger – 1 inch piece, grated or finely chopped

Cilantro or coriander leaves – 1 tablespoon

Black or pink salt – 1 teaspoon

Chaat masala – 1 teaspoon

Cumin powder – 1/2 teaspoon

Freshly crushed black pepper – 1/2 teaspoon

Lemon juice – 2 tablespoon

Method

1. Soak the moong beans in sufficient water overnight. Next day drain the water and loosely cover the bowl. Keep aside for a day. Next day moong beans will be sprouted. If you want longer sprouts wait for one more day.

Now store the sprouts in refrigerator. You can store it for a week. Rinse the sprouts well before every use.

2. Take 1 cup moong sprouts and rinse well. Drain the water.

3. Boil with 1 cup water. When it starts to boil, reduce the heat. Cook on simmer for 4 minutes or till sprouts becomes soft. I like the sprouts with little crunch. Drain the water and let it cool down.

4. Peel and chop the potato into small cubes if using.

5. Peel and chop the cucumber.

6. Now mix moong sprouts, boiled and cubed potato, cucumber, chopped tomato, onion, green chilli, grated ginger, cilantro or coriander leaves, black or pink salt, cumin powder, black pepper, chaat masala and lemon juice. You can also use few chopped mint leaves. Mix well. You can also add chopped or grated fresh coconut if you like. Taste and add more salt and lemon juice if require.

7. You can also add green chutney and sweet tamarind chutney if you want.

Aloo chaat. An easy and quick to make and taste is absolutely mouthwatering. A simple no cook and no oil recipe made with boiled potatoes, finely chopped onion, tomato, cucumber, green chilli, sweet corn, some spices and lemon juice.

Recipe

Potato – 4 medium, boiled

Onion – 1, finely chopped

Green chilli – 1 – 2, finely chopped

Tomato – 1 large, chopped

Cucumber – 1

Boiled sweet corn – 1/4 cup

Cilantro or coriander leaves – 1 tablespoon, chopped

Mint leaves – few, chopped

Pink or black salt – 1 teaspoon

Cumin powder – 1/2 teaspoon

Chaat masala – 1 teaspoon

Lemon juice – 3 teaspoon

Method

1. Peel chop the boiled potatoes into small cubes.

2. Peel and chop the cucumber.

3. In a bowl mix everything well.

4. Taste and adjust salt and lemon juice if require.

5. Add green chutney and sweet tamarind chutney if you want. I didn’t. You can also use black pepper powder if you like.

Enjoy…….

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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