Steamed Vegetable In Rice Cooker

Steamed vegetable in rice cooker. Vegetables are smeared with salt and herbs and steamed on banana leaf till vegetables become fork tender. An easy to cook delicious flavorful and nutritious dish without any oil.

You can enjoy these steamed vegetables on it’s own as a salad or main dish. Or you can also serve this with white sauce. Slightly crunchy and flavorful vegetables taste wonderful. I have served it with grilled paneer or cottage cheese and white sauce.

I have placed the vegetables on banana leaf before steaming. Vegetables release juice while steaming. We don’t want to discard the nutritios juice of vegetables, right? So place any edible leaf under the vegetables. Or you can cook your rice or any other dishes under vegetable basket so that juice of vegetables will mix into the dish below.

I have used mushrooms, broccoli, French beans, carrots, cauliflower, baby corn, sweet corn and green peas and seasoned with rock salt, garlic powder, black pepper powder and oregano. You can use any herbs of your choice. If you don’t have rock salt, use any salt instead. You can also use any vegetable of your choice. Add vegetables less or more according to your taste.

You may also like Baked vegetables on this blog. Or you might like to try Chinese style steamed eggplant from Preethi’s blog.

So here is the recipe as I made this steamed vegetables. My daughter and I love this steamed vegetables as main dish. I gave the measurement of vegetables as we like. You can always use more or less according to your taste. Or you can also use any vegetable of your choice. I like my vegetables in stripes but you can chop the vegetables in small cubes or in round shape. Small sized vegetables will cook quickly. Chop the vegetables in your desired size and shape. As I mentioned above that you can use any herbs of your choice. You can also use Indian spices if you want.

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Recipe

Mushroom – 250 gram

Broccoli – 1

French beans – 1 cup, chopped

Cauliflower – a few florets

Baby corn – 10

Sweet corn – 3/4 cup

Green peas – 1/2 cup

Carrot -2

For seasoning

Rock salt

Garlic powder

Oregano

Black pepper powder

Method

1. Wash all the vegetables well. Cut the broccoli into medium size florets. Chop the carrots into stripes. You can also chop the carrots into small round pieces or in cubes.

2. Cut the mushrooms and baby corn into half. You can also chop the baby corn into thin slices by cutting lengthwise. Chop the French beans into long pieces. Chop the cauliflower into small florets. You can use more cauliflower florets if you like. 

3. Marinate all the vegetables separately with rock salt, garlic powder, oregano and black pepper powder. You can marinate the vegetables altogether. But I have mixed the seasoning separately with all the vegetables because some of my family members don’t like mushrooms. If you marinate and place the vegetables separately in steamer basket everyone can enjoy their favourite vegetable.

4. Wash a banana leaf with running water. Place the banana leaf in steamer basket. You can steam the vegetables without banana leaf but I don’t like to waste the juice of vegetables which released while steaming. You can use any edible leaves instead of banana leaf. Or you can cook your rice under the vegetables. Place all the marinated vegetables, sweet corn and green peas over the banana leaf in steamer basket.

5. Pour 4 cup water in the rice cooker. Cover and heat the water on cooking mode. It will take 4-5 minutes to boil the water.

6. When water starts to boil remove the lid and place the steamer basket with vegetables on the rice cooker. Cover and steam for 10- 15 minutes or until the vegetables become fork tender.

7. Check after 10 minutes. Mine are perfectly steamed after 12 minutes. Vegetables should be little crunchy.

8. You can steam the vegetables on stove top but remember water shouldn’t touch the steamer basket while steaming. Taste and add more seasoning if required. Enjoy the hot delicious and nutritious steamed vegetable. You can add a dash of lemon juice before serving. Or you can also serve this steamed vegetables with white sauce.

Notes

1. You can use any vegetable of your choice.

2. Any herbs can be used for seasoning.

3. You can use any salt instead of rock salt.

4. Use vegetables less or more according to your taste.

5. You can also use Indian spices to marinate the vegetables.

6. You can chop the vegetables according to your desired size and shape.

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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Baked Potato Wedges With Rosemary Infused Olive Oil

Crisp baked potato wedges with rosemary infused olive oil. Potato wedges are crisp from outside and soft inside. You need only very few ingredients to make these wedges but taste is absolutely delectable.

You can also use this rosemary infused oil for salad dressing or marinate the chicken or many other dishes. I have used my microwave to make these delicious crispy potato wedges. But you can also make it in your OTG. Bake at 200° and heat the olive oil with rosemary on your stove top. Just warm up the oil on low heat for 5 minutes and let it cool down before using.

As I mentioned above that you don’t need much ingredients to make these potato wedges. I have used rosemary infused olive oil with oregano, garlic powder, black pepper powder and rock salt or sea salt. But you can use any herbs of your choice. I don’t like garlic much so used only 1/2 teaspoon. If you like garlicky flavour, you can use 1 teaspoon full or more. You can use any salt instead of rock salt. If you are making it for kids reduce or skip black pepper powder. You can also skip garlic powder if you don’t like.

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Recipe

Potato – 4, medium

Olive oil – 1-2 tablespoon

Dried rosemary – 2 teaspoon

Sea salt or rock salt – 1 teaspoon or to taste

Oregano – 1 teaspoon

Garlic powder – 1/2 teaspoon, optional

Black pepper powder – 1/2 teaspoon or to taste,optional

Method

1. Peel the potatoes. Cut the potato lengthwise. Again cut the pieces lengthwise into half. Now cut all the pieces into half. You can get 8 pieces from each potato.

2. Wash the potato pieces well. Wipe the potato pieces with a kitchen napkin.

3. In a microwavable glass bowl heat olive oil and dried rosemary for 35 seconds on full power. Your rosemary infused oil is ready to use. If you want to make it in less oil then use only 2 teaspoon oil.

4. In a large bowl mix rosemary infused oil, salt, garlic powder, oregano, black pepper powder and potato wedges. Mix and coat the wedges well with oil and herbs.

5. Arrange the potato wedges on a baking tray. Sprinkle all the remaining herb mixed oil on the wedges.

6. Bake for 25-30 minutes at 190°. Or until the potato wedges becomes golden brown. If you are using OTG bake at 200°. Serve crisp potato wedges immediately with any sauce.

Notes

1. Any salt can be used instead of sea salt or rock salt.

2. If you are making for kids reduce or skip black pepper powder. Or to make more spicy add little more pepper powder.

3. You can use any herb according to your taste.

4. Add 1 teaspoon full or more garlic powder if you like garlicky flavour. Or you can also skip garlic powder if you don’t like.

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

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Masala Paniyaram Or Appe

Masala paniyaram or appe. A delicious and cute looking snack or breakfast dish with only a few drops of oil. Earlier shared some easy and quick instant appe recipe. Now sharing authentic recipe of appe or masala paniyaram. You need only thick grain rice and black lentils or udad dal with some spices to make this delicious appe/kuzhi paniyaram or paddu.

You can also use leftover fermented idli or dosa batter to make appe.

Paddu is an Indian dish made by steaming batter using a mould. It is named variously kuzhi paniyaram, paniyaram, paddu, guliyappa, yeriyappa, gundponglu, gunta ponganalu, or Tulu: appadadde, appe. The batter is made of black lentils and rice and is similar in composition to the batter used to make idli and dosa.  Wikipedia

My Family members and friends love these appe as breakfast or snacks. I got this recipe 7-8 years ago from my friend Keerti Gupta. Now she is just like my younger sister. We met in a food group. That time I was a novice in food photography and writing recipes. I started to share my diabetic friendly innovative recipes whatever I tried for my husband. I love the way Keerti shared her recipes and interact with other group members. She always supports me and gave all the tips and tricks to click and write down the recipes. Now she is not active on social media but we are still connected with each other. I am very happy today to sharing her recipe on my blog. Thanks Keerti for the recipe.

Copy pasting Keerti’s words here. “The authentic recipe looks little cumbersome but trust me this gonna taste heaven.” So friends try and enjoy these delicious cuties as snacks or breakfast.

You may like some instant appe recipes on this blog.

1. Carrot peas instant appe

2. Rice appe with cooked rice

3. Masoor dal or red lentil appe

4. Beetroot appe

5. Semolina and lentil appe

6. Roasted gram or sattu appe

7. Semolina and flatten rice appe

8. Sprouts and oats appe

Monday again and this week’s 305 #Foodiemonday bloghop theme is Monsoon Snacks suggested by Sasmita Sahoo Samanta who blog at First Timer Cook. You can get numerous delicious recipes on her space like Jamun coconut panna cotta and many more.

My contribution for this theme is this healthy and yummy masala paniyaram. You need thick rice or mota chawal or idli rice to make these appe. But sometimes I also used regular Basmati rice if thick rice or idli rice was not available. But now its always available in local grocery store. You have to soak rice and split black lentils or udad dal overnight and grind in the morning. Let it ferment till evening and make the paniyaram for evening snacks. Or you can soak rice and lentil in the morning and grind in evening. Ferment overnight and your batter will ready for breakfast. You can half the ingredients if you want. Rice:dal ratio should be 1:1/3. You need only a drop of oil for each appe and after flipping no oil required for cooking other side.

Recipe

Thick rice/mota chawal or idli rice – 3 cup

Black lentils or udad dal – 1 cup

Salt to taste

Cilantro or coriander – handful, chopped

Green chilli – 3-4 or to taste, finely chopped

Ginger – 1 inch piece, grated or paste

Grated Coconut – 1/4 cup to 1/2 cup, optional

Mustard seeds or rai as require

Vegetable oil as require

Curry leaves – 1 tablespoon, finely chopped

Method

1. Wash & soak dal and rice separately for atleast for 5 hours or overnight. I have used split black lentils or udad dal.

2. First grind dal with little water to a smooth paste and in the same jar grind the rice with just enough water.

3. In a large bowl mix ground rice, udad dal or black lentils and salt. Mix well and cover with a lid (not an airtight lid). Leave it overnight to ferment. You can keep it in your switched off microwave oven. Batter will rise after ferment so don’t fill the bowl. Fill half of the bowl only or batter will be spilled out of the bowl after ferment.

4. In the morning the batter should be raised but in case it doesn’t add a teaspoon of Eno fruit salt just before pouring them in Paniyaram Pan. If the batter has raised, dont use eno.

5. Add chopped cilantro or coriander leaves, green chilli, ginger, chopped curry leaves and coconut if using. Mix well.

6. Heat a appe or paniyaram pan on high flame. Now simmer the flame and pour one drop of oil in each slot.

7. Sprinkle a pinch of rai. When the seeds starts to splutter start pouring Paniyaram batter in every holes. Flame should be sim.

8. After filling all the holes close the pan with a lid & Increase the flame to low medium. Dont ever put it on high.Let it cook for 3-4 minutes, checking occasionally. Remember the slots in middle cook faster than others.

7. When appe becomes nicely browned, flip them with fork or spoon or wooden stick. After flipping dont cover.

8. Cook on low medium heat. This side will take more time than the previous one so please be patient. If u increase the flame they will burn and remain raw from inside.

9. Now your masala paniyaram is ready. Serve with any chutney or sauce of your choice.

Notes

1. If batter doesnt rise overnight add a teaspoon of Eno right before you pour the batter in pan.

2. You can add grated carrot, onion or any vegetable of your choice.

3. You need only a drop of oil. After flipping the appe or paniyaram you don’t need need to add oil again.

4. Patience is the key, dont leave the sight else it will be a mess. Better to cook on low heat for crisp outside paniyaram.

5. Paniyarams taste best when hot.

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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Baked Pasta With Egg And Cheese

Baked pasta with egg and cheese. A cheesy delicious treat for kids and adults both. You don’t have to boil the pasta before making this baked pasta. An easy peasy recipe but taste is absolutely mouthwatering.

You can use any pasta or elbow macaroni to make it. I have only cheese slices so I used it. But you can use mozzarella, cheddar or any cheese. Use whatever you have. Add as much cheese as you like. I made it simple without any vegetable this time. But I like sweet corn in my pasta. So you can use sweet corn, bell peppers or any vegetable of your choice. Even boneless chicken pieces can be added in pasta.

This time theme of our 303 #Foodiemonday bloghop is Pasta Please suggested by Priya Iyer who blog at The World Through My Eyes. Her blog is a treasure house of authentic South Indian recipes with different types of continental recipes. Recently she shared a delicious Peanut basil pesto recipe. Visit her space for step by step detailed recipe. If you want something innovative, check out her Zucchini thepla and many more.

Now coming to the recipe. As I mentioned above it’s a very easy recipe. Even you don’t need to boil and strain the pasta before making it. And to make it more cheesy add as much cheese as you like. Kids love cheesy pasta, right? You can use any cheese, use whatever available at your place. I didn’t use red chilli flakes but you can use it in pasta and sprinkle some over the cheese before baking. It will look great. You can also add finely chopped green chilli with onion. Use chilli according to your taste. You can use chicken or mutton stock instead of water.

Recipe

Pasta – 2 cup

Onion – 1 large, finely chopped

Garlic – 3-4 cloves, minced

Tomato – 2 ground or finely chopped

Olive oil – 1&1/2 tablespoon

Cheese as require

Egg – 3-4

Dried Oregano or mixed Italian herbs – 2 teaspoon

Dried Basil – 1 teaspoon

Pasta or pizza sauce – 2 tablespoon

Black pepper powder – 1 teaspoon or to taste

Olive pieces to garnish, optional

Salt to taste

Water – 1&1/2 cup

Method

1. Heat oil in a pan or wok. Add minced garlic and finely chopped onion. Fry till onion starts to change it’s colour.

2. Now add tomato paste or finely chopped tomatoes. For tomato paste grind the chopped tomatoes in your mixer grinder.

3. Add oregano, basil and black pepper powder. You can use Italian mixed herbs instead of oregano. Use whatever you have. You can add little red chilli flakes if you want. You can also add sweet corn or any vegetable of your choice. Saute till mixture dried up.

4. Add pasta and salt. Mix well. Add water, mix and cover. See notes for more options.

5. Cook till pasta about to dried up. Pasta shouldn’t be over cooked.

6. Remove the cover and mix well. Add two cheese slices or shredded cheese and mix well. This step is optional. But it will make your pasta more cheesy.

7. Taste and adjust the seasoning. Remove from heat when pasta dried up.

8. In a bowl beat the eggs with little salt and black pepper powder.

9. Preheat the oven at 180°.

10. Grease a baking dish. Transfer the pasta to the baking dish. Spread the pasta evenly into the baking dish.

11. Pour the well beaten eggs all over the pasta. Arrange 4-5 cheese slices over it. Or spread shredded cheese over the pasta. Sprinkle olive pieces over it. If you don’t have olive, skip this step. You can also Sprinkle little red chilli flakes over the cheese.

12. Bake in preheated oven at 180° for 20 minutes or until cheese becomes golden brown. Keep an eye after 15 minutes.

13. Cut in square pieces and serve warm.

14. You can store leftover pieces in refrigerator. Heat in microwave just before serving.

Notes

1. You can use more cheese if you want. You can use mozzarella, cheddar or any cheese. Use whatever you have.

2. Sweet corn, bell peppers or any vegetable can be added in the pasta.

3. Add chilli according to your taste. If you are making for kids omit chilli.

4. . Any vegetable oil can be used instead of olive oil.

5. Chicken or mutton stock can used instead of water to make this pasta.

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 Bread With Garlic And Mixed Seeds

Gluten free multigrain milk bread with garlic, mixed seeds and Italian herbs. A super healthy breakfast bread with quinoa, bajra or pearl millet, soybean and oats. And you don’t have to compromise on taste for health. This bread is nutritious and delicious. Posting after a long time. A very difficult month. Lost some near and dear ones. Still some are under treatment. May God bless all. Please stay home stay safe and protect others.

I have used mixed garlic and herbs in the dough this time. You can also make this bread by following my Stuffed savoury bread recipe. I sometimes make like it. Make the dough first and pat or roll the dough into flat and rectangular. Spread fried or roasted garlic, Italian herbs or chopped cilantro or coriander leaves and cheese. And fold it to make loaf. After baking and slicing you will get the bread slice like this 👇

Have a look on the ingredients of this gluten free bread.

Bajra or pearl millet flour. Most famous millet and rich in fiber, protein, vitamins, minerals and many healthy nutrients.

Quinoa flour. Quinoa is also very high in fiber, protein, iron and unsaturated fat. And it has a Low Glycemic Index, which is good for blood sugar control.

Soybean flour. Protein enriched soybean flour also is rich in vitamins and minerals. Low calorie soybean flour is great for health watchers and diabetic people.

Oats powder or oatmeal. Oatmeal is high in fiber, minerals, antioxidants and various vitamins. It helps to reduce blood sugar levels and reduce risk of heart disease. It also helps to weight loss. Source – Healthline

Xanthan gum. According to King Arthur Baking Xanthan gum helps you get that with gluten-free bread. It locks in moisture to the dough, while also providing structure, so your loaf will hold its shape while baking and slice up perfectly when cooled.

Salt. Salt will enhance the taste of the bread.

Olive oil. Heart healthy olive oil will make your bread soft. You can use any oil or butter instead.

Yeast. It will make your bread soft and airy.

Brown sugar. Sugar helps to activate the yeast. You can also use white sugar or honey. It also enhance the taste.

Milk. You can use water instead of milk but milk will make your bread more soft. And milk is packed with important nutrients like calcium, phosphorus, B vitamins, potassium and vitamin D. Plus, it’s an excellent source of protein. Source

Milk powder. It will enhance the flavour and taste. And milk powder will also help to browning the crust.

Vinegar. Acidic vinegar will help to add flavour to your bread.

Oregano, rosemary and basil. Used dried herbs for taste and flavour. You can use any herbs of your choice.

Garlic. Use lightly fried garlic for flavour. Garlic is well known for it’s numerous health benefits.

Mixed seeds. Nutrients rich mixed seeds will also enhance the taste of your bread. . I have roasted mixed seeds including sunflower, pumpkin, flax, watermelon, chia and gojiberries seeds. You can use any seeds.

Sending this post to #Foodiemonday bloghop theme is Lockdown Recipes suggested by Narmadha who blog at Nams Corner. Narmadha has a wonderful blog with different types of veg and none veg healthy recipes. I bookmarked her Healthy granola bar and Masala fish fry recipe to try.

This gluten free bread is not only healthy but its also delicious. If you want you can add one cup of whole wheat flour while making dough to make multigrain bread. If you have dough hook then you can make this dough in less time. Keep the dough soft to make soft bread. And you can add more garlic if you like. You can use any flavour instead of Italian herbs.

Recipe

Bajra or pearl millet flour – 1/2 cup

Quinoa flour – 1/2 cup

Soyabean flour – 1/2 cup

Oats powder – 1/2 cup

Xanthan gum – 2 teaspoon

Salt – 1&1/2 teaspoon

Olive oil – 3 tablespoon + for greasing

Dry yeast – 1&1/2 teaspoon

Brown sugar – 1 tablespoon

Warm milk – 1&1/2 cup

Milk powder – 2 tablespoon

Vinegar – 1&1/2 tablespoon

Oregano – 1 teaspoon

Dried Rosemary – 1 teaspoon

Dried basil – 1/2 teaspoon

Oats and sesame seeds to sprinkle

Garlic – 19-20 cloves or more

Mixed seeds – 4-5 tablespoon

Method

1. In a bowl mix brown sugar, yeast and warm 1/2 cup warm milk. Milk should be warm not hot. Cover and keep aside for 15 minutes. After 15 minutes yeast mixture will be foamy.

2. In a large bowl mix oats powder, sieved bajra or pearl millet flour, quinoa flour and soybean flour, xanthan gum, salt, milk powder vinegar, dried basil, dried rosemary, oregano, mixed seeds and 2 tablespoon olive oil.

3. Make a hole in the middle and pour foamy yeast mixture and 1 cup warm milk. Knead well. Use your food processor or dough hook of your hand mixer to knead the dough for 5 minutes.

4. Dough will be soft and sticky. Smear the dough with oil and also grease the bowl generously. Cover the bowl and keep in a warm place for an hour or till the dough becomes double.

5. In the meantime heat one tablespoon oil in a pan. Fry the garlic cloves lightly. Don’t make too brown. Fry till garlic cloves becomes light brown. You can use more garlic cloves if you like.

6. Let it cool down. Chop the fried garlic cloves roughly. After one hour dust your cleaned kitchen counter with flour. Take out the dough with your oil greased palm. Punch down the dough. Place the dough on your cleaned and flour dusted kitchen counter.

7. Knead the dough again. Now the dough will be less sticky. Add fried and chopped garlic cloves. And mix well. Flatten the dough with your oil greased palm. Press the dough into flat and rectangular. Fold and shape the dough into a loaf.

8. Place the loaf in a oil greased loaf pan. Cover and keep in warm place for 30 minutes. After 30 minutes loaf will becomes double. Brush the top with milk and sprinkle white sesame seeds and oats.

9. Preheat the oven at 190°. Bake for 40- 45 minutes. I have used my Samsung microwave. For microwave set hot blast function at 170° and press start. Your oven will start to preheat. After preheating bake the bread for 25-30 minutes. Or until bread becomes golden brown. Invert the bread on a cooling rack or plate. Let it cool down before slicing.

10. Slice and make crisp toast or sandwich with filling. Enjoy the healthy and delicious bread in breakfast. Or serve warm with soup in dinner. Stay home stay safe and healthy 🙏

Notes

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

2. You can use peeled one whole garlic if you like garlicky flavor.

3. Vegan people can use water instead of milk.

4. You can use any flavour of your choice instead of Italian herbs.

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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Herbed Milk Bread With Honey

Herbed milk bread stuffed with sriracha sauce and Italian herbs. A super soft, flavorful and delicious bread with honey. For a change add grated cheese in the stuffing. You don’t need anything with it. Just slice and enjoy as a snack with your tea or coffee. Or make crisp toast and serve.

I have used warm milk to knead the dough because I love the soft texture of milk bread. But if you want to make it for vegan people use warm water instead of milk. I love this soft spicy bread as a snack. And for breakfast crisp toast.

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

1. Focaccia with whole wheat and soybean flour

2. Cheesey bread

3. Whole wheat bread

4. Oats flaxseed whole wheat bread

5. Multigrain bread

6. Zimbabwe cornbread

7. Olive Jalapeno savoury cornbread

8. Gluten free vegan multigrain bread

This post is my contribution to Facebook group Healthy Wealthy Cuisine for Wheat Flour Savoury Baking theme suggested by Sasmita who blog at First Timer Cook. I always love her blog with beautiful pictures. Do visit her space for many healthy and delicious recipes. I am sure you will love her wonderful blog. I recently bookmarked her Eggless chocolate piped cookies and Vegan orange blueberry mini bundt cake to try. Check out the recipes of my fellow bloggers shared for this theme.

Baked wheat crackers by Jayashree

Baked aloo kulcha by Preethi

Buttermilk bread with savory swirls by Sasmita

Savoury cheese and vegetable muffins by Poonam

This bread is also made of whole wheat flour or atta but I also used 1 cup all purpose flour/maida for better texture. If you like you can skip all purpose flour/maida and use only whole wheat flour. Just increase the amount of whole wheat flour. I have used my most favourite sriracha sauce but you can use any chili garlic sauce or use green chutney or any chutney of your choice. For spreading chopped cilantro or coriander leaves, parsley, rosemary or any herbs can be used over sauce or chutney. Choice is your.

Recipe

Whole wheat flour or atta – 2 cup

All purpose flour or maida – 1 cup

Dry yeast – 1 & 1/2 teaspoon

Honey – 1 tablespoon

Salt – 1 & 3/4 teaspoon

Vinegar – 1 & 1/2 tablespoon

Milk powder – 2 tablespoon

Olive oil – 2 tablespoon + for greasing

Warm milk – 1 & 1/2 cup

Sriracha sauce – 2 tablespoon

Oregano – 2 teaspoon

Dried basil – 1 teaspoon

Method

1. Mix yeast in 1/4 cup warm milk. Milk should be warm not hot. Add honey and stir well. Cover and keep in a warm place for 15 minutes. After 15 minutes it will becomes foamy.

2. In a large bowl mix whole wheat flour, all purpose flour, milk powder, salt, vinegar and oil. Mix well. If you want to add cheese in the stuffing then use 1 teaspoon salt only.

3. Make a hole in the middle and pour the yeast mixture and 1 cup slightly warm milk. Mix well. Knead the dough using remaining 1/4 cup warm milk. Add water as require to make soft and smooth dough. Dough will be sticky.

4. Sprinkle little flour on your cleaned kitchen counter and place the dough on it. Knead the dough for 8 – 10 minutes. You can use your kneading machine to knead the dough in less time. It will take 5 minutes in kneading machine.

5. Knead the dough by pressing with your palm and heel of your palm by pushing and stretching. Gather the dough and stretch it again. After kneading well dough will becomes less sticky. Make a ball with the dough and drop few times on the kitchen counter. Don’t use too much flour. Add little oil for easy kneading and make the dough non sticky.

6. Grease a bowl generously. Smear the dough with oil and place in the greased bowl. Cover with plastic wrap and keep in a warm place for an hour or till the dough becomes double. Timing depends on the temperature of your place. Its summer time here so 1 hour is sufficient.

7. Grease baking pan and keep aside.

8. After 1 hour punch down the dough and knead again.

9. Flatten the dough with a rolling pin or your oil greased palm. Roll or press the dough into flat and rectangular.

10. Spread sriracha sauce all over it. Sprinkle oregano and basil. You can use any herbs of your choice. You can also spread some grated cheese. See notes for more options.

11. Start rolling it from shortest side. After rolling pinch the seam well.

12. Turn the roll upside down. Cut the roll lengthwise from the center. Rotate both the pieces to place cut sides facing upwards. Place both pieces side by side.

13. Now make a braid with both pieces by overlapping each other. Place one side piece on other side piece.

14. Repeat the process and pinch the both ends. I have cut the braid into half. You can make half before rolling the dough. Make two separate rolls. Place the rolls carefully in greased baking pan or loaf pan.

15. Cover and keep aside for 30 minutes or till it becomes double.

16. Preheat the oven at 190° for 10 minutes. Bake the braided bread in preheated oven for 40 – 50 minutes or bread becomes golden brown.

17. Take out the bread from oven and place on cooling rack.

18. Slice the bread after 1 – 2 hours or when the bread become completely cool.

Notes

1. You can use any grated cheese in stuffing.

2. You can use rosemary, parsley, chopped cilantro or coriander leaves, mint or any herbs of your choice.

3. Schezwan sauce, pizza sauce or any chili garlic sauce can be used instead of sriracha sauce. Even you can use green chutney or any chutney of your choice.

4. You can use water instead of 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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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.

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

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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.

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

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Sprouts Semolina Chila Or Pancakes

Sprouts and semolina or suji/rawa chila or pancakes. A healthy, delicious and low calorie breakfast dish. We all know that sprouts are extremely nutritious and super healthy food. You can use these vitamins, protein and mineral enriched sprouts raw or cooked for numerous health benefits. So you can call it a power packed breakfast.

Spices, green chilli coriander leaves or cilantro and some other ingredients made this chila spicy flavorful and mouthwatering. I have made it both with onion and tomato and without onion tomato. Both are delicious but without tomato its easy to flip. And looks better. I love the taste of both. You can make according to your taste.

You can get some more recipes of semolina and sprouts below.

1. Suji malai cake

2. Semolina and lentil appe

3. Rawa cake

4. Oats semolina chila

5. Semolina and flatten rice appe

6. Sprouts chaat

7. Sprouts sundal

8. Sprouts and oats cutlets

9. Sprouts and oats appe

10. Cooked rice appe

11. Red lentil appe

12. Beetroot appe

This Monday our 251 #FoodieMonday bloghop theme is #RawaRaaga suggested by Aruna SarasChandra who blog at Vasusvegkitchen. Lovely Aruna has a wonderful blog with lots of mouthwatering recipes like Homemade coffee jelly , Mango mastani , Multigrain banana bread etc. I am sure you will love her space.

Its a very simple yet delicious recipe. Tomato is absolutely optional. If you like the taste and want to use be careful while flipping to turn upside down. Tomato will make your chila soft. Without tomato you will get crisp chila.

Recipe

Sprouts – 1&1/2 cup

Semolina or suji – 1/2 cup

Green chilli – 1-2 chopped

Cilantro or coriander leaves – handful, chopped

Ginger – 1 inch piece, grated

Onion – 1, finely chopped, optional

Tomato – 1 chopped, optional

Lemon juice – 1 teaspoon

Curd – 1/2 cup

Water – 1/2 cup

Cumin powder – 1 teaspoon

Chaat masala – 1 teaspoon

Garam masala powder – 1/4 teaspoon, optional

Black pepper powder – 1/2 teaspoon

Oil for shallow fry

Method

1. Rinse the sprouts well. Drain the water and grind with the help of very little water.

2. In a large bowl mix ground sprouts, semolina, curd and water. Whisk well to make a lump free batter.

3. Add all the spices, salt, chopped green chilli, cilantro or coriander leaves, lemon juice and grated ginger. Also add chopped onion and tomato if using. You can use onion and skip tomato to flip the chila easily. Mix well, cover and keep aside for 10 – 15 minutes.

4. Heat a pan or skillet. Brush with little oil. Pour a ladle full of batter in the middle. Spread with the back of the ladle by rotating. Reduce the heat and cook on low heat.

5. Drizzle little oil on the sides. When the edges becomes brown flip the chila upside down and fry the other side too.

6. Serve hot with any chutney or sauce.

Notes

1. You can add spices according to your taste.

2. Tomato is absolutely optional.

3. Add green chilli according to your spice tolerance

4. For shallow frying ghee/clarified butter can be used.

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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