Cabbage Cauliflower Paratha

Cabbage cauliflower paratha. Outer layer of this paratha is made with cabbage and flour dough and stuffud with spicy delicious cauliflower. We often make gobhi paratha or cauliflower paratha or with a cauliflower cabbage mixed stuffing. But this paratha is totally different. You don’t need any sides to serve this paratha. This spicy soft paratha taste scrumptious. 

You may like to try four different types of paratha from this blog. Click on the name below to get the recipe.

1. Double layered aloo paneer cheese paratha

2. Sabudana or tapioca paratha

3. Mix veg stuffed paratha

4. Peanut stuffed paratha

Ingredients used to make this paratha 

Cabbage – Cabbage used to make the dough. Grated cabbage kneaded with whole wheat flour. 

Cabbage is an exceptionally healthy food. It has an outstanding nutrient profile and is especially high in vitamins C and K. In addition, eating cabbage may even help lower the risk of certain diseases, improve digestion and combat inflammation. Plus, cabbage makes a tasty and inexpensive addition to a number of recipes. Source

Cauliflower – Grated cauliflower with some spices used to make stuffing. 

Cauliflower is an extremely healthy vegetable that’s a significant source of nutrients. It also contains unique plant compounds that may reduce the risk of several diseases, including heart disease and cancer. Additionally, it’s weight loss friendly and incredibly easy to add to your diet. To read more health benefits of cauliflower   click here.

Salt – Salt used to enhance the taste. 

Cumin powder – Cumin powder used for a lovely aroma. 

Garam masala powder – Garam masala powder used to give a lovely aroma to the stuffing. Garam masala powder is a blend of different aromatic spices like cardamom, cloves, cinnamon, mace, nutmeg etc. 

Green chilli – Used Green chilli to make the stuffing spicy. 

Cilantro or coriander leaves – Chopped cilantro or coriander leaves used for flavour. 

Whole wheat flour or atta – I used atta or whole wheat flour to make the dough. You can use maida or all purpose flour or half whole wheat flour and half all purpose flour.

Oil or ghee/clarified butter – I used peanut oil to shallow fry the paratha. You can use olive oil or any flavorless oil or ghee/ clarified butter to fry. 

Blogger group 

This post is going to be featured on Facebook gourmet group Shhhhh Cooking Secretly Challenge. In this group every month one of the members decide the theme. And members paired to give two secret ingredients each other. Best part is we paired every month with different bloggers so that we can interact with each other. And after preparing the dish members share a picture of the dish and other members have to guess the ingredients.

This month’s theme is Flatbread suggested by Anu Kollon who blog at Ente Thattukada. I have bookmarked her Neer dosa to try.

This month my partner is Kalyani Sri. You may like to try Quinoa dosa from her space.  Kalyani gave me ginger and cabbage as secret ingredients and I made this delicious cabbage cauliflower paratha.  I gave watermelon and coconut and Kalyani shared an amazing recipe of Watermelon rind dosa with these ingredients.

We have to make the dough with cabbage. Grate the cabbage,add salt and mix well. After 15-20 minutes cabbage will release enough water. Squeeze out the water completely. We will knead the dough with this water so reserve it in a bowl. In a large bowl mix flour with squeezed cabbage and knead dough with the help of it’s reserved water.  Add all the spices, grated ginger, finely chopped green chilli and cilantro or coriander. Add salt just before rolling and stuffing the paratha. Roll into a small roti, place cauliflower in the middle and close the edges. Roll again and fry all paratha on a skillet/griddle/tawa or nonstick pan with the help of little oil or ghee. Easy isn’t it? If you have grated cabbage and cauliflower ready then you can make it in short notice or whenever you want to enjoy these delicious paratha. 

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Recipe

Cabbage – 1 

Cauliflower – 1

Salt to taste 

Ginger – 1&1/2 inch piece, grated 

Cumin powder – 1 teaspoon 

Garam masala powder – 1/2 teaspoon 

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

Cilantro or coriander leaves – handful  chopped 

Whole wheat flour or atta – 2 cup 

Oil or ghee/clarified butter for shallow fry

Method

1. Rinse the cauliflower well. Drain the water completely.  Wash the cabbage. Discard the outer layer.

2. Grate the cabbage and add salt. Mix well and keep aside for 15-20 minutes. Cabbage will release water. 

3. Now wipe the cauliflower with a kitchen napkin. Grate the cauliflower with a box grater. Or you can use your food processor. Add grated ginger, finely chopped Green chilli, cilantro or coriander leaves, cumin powder and garam masala powder. Use green chilli according to your taste. Mix everything with a spoon. Don’t add salt. We will add salt just before stuffing the paratha to avoid the cauliflower becomes soggy. 

4. Squeeze out all the water from grated cabbage. Don’t discard the water. We will use it to knead the dough. 

5. Place the squeezed cabbage in a large bowl. Add whole wheat flour or atta. Knead the dough with the water of squeezed cabbage. Already added salt in cabbage so don’t add salt. Add water slowly to knead a soft dough.

6. Make equal size balls.  Add salt in the grated cauliflower mixture and mix. 

7. Roll the kneaded flour balls with the help of wheat flour. Dip the ball in flour and start to roll. Roll into 4 inch diameter. Place some cauliflower stuffing in the middle.

8. Gather the edges and pinch to close. Make a ball again. Dip the ball in wheat flour from both sides. Roll again carefully with the help of some flour. Dust some flour and roll gently, don’t press much. Stuffing shouldn’t be comes out. 

9. Heat a tawa or skillet/griddle. Place the paratha on hot tawa. Let it cook till bubbles appear on the paratha.  Flip and cook other side till light brown. 

10. Brush little oil or ghee/clarified butter and fry from both sides. Make all the paratha like this. Serve hot with yogurt, pickle or chutney.

11. If you have some leftover cabbage mixed dough then you can make roti or paratha with it. Your roti or paratha will be super soft even after a few hours.

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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Moong Dal Chilla/Gluten Free Savoury Pancake

Split green moong dal chilla/cheela or savoury pancake. A very easy to make and delicious filling breakfast dish. You need only a few ingredients to make these chilla/chila/cheela or savoury pancakes. Ginger green chilli and all the spices made these gluten free cheela absolutely mouthwatering.

Not only delicious but these green gram pancakes are nutritious too. So here is a super healthy breakfast to start your day. You can also add any vegetable in the batter to make it more nutritious.

They’re high in nutrients and believed to aid many ailments. Mung beans are high in nutrients and antioxidants, which may provide health benefits. In fact, they may protect against heat stroke, aid digestive health, promote weight loss and lower “bad” LDL cholesterol, blood pressure and blood sugar levels. Since mung beans are healthy, delicious and versatile, consider incorporating them into your diet. Source

Here are some more savoury pancake or chilla recipes from this blog.

Savoury pancakes with bottle gourd and carrot

Multigrain cheese stuffed pancakes

Green moong uttapam

Sprouts semolina pancake

Oats semolina pancake

You may also like to try delicious Cucumber pancakes from the blog of Priya Vijaykrishnan.

Recipe is very simple. You have to grind the soaked dal or yellow lentil with ginger and green chilli and mix all the ingredients. Its a completely gluten free recipe. Used rice flour with ground lentil to make the pancakes crispy. If you want your pancakes soft make it little thick but to make this crisp make it as thin as possible and fry on low heat. It will take some time but you will get crisp chilla/cheela or pancakes. Add spices and chilli according to your taste. You can also make a stuffing of paneer, potato, cheese etc. Place the stuffing on the pancake and roll. Your stuffed pancake is ready.

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Recipe

Split green moong dal or yellow lentil with skin – 1 cup

Rice flour – 3/4 cup

Curd or yogurt – 1/2 cup

Ginger – 1&1/2 inch piece, peeled and chopped

Green chilli – 3-4 chopped

Onion – 3 large

Cilantro or coriander leaves – handful, chopped

Cumin powder – 1&1/2 teaspoon

Chaat masala – 1&1/2 teaspoon

Salt – 2 teaspoon

Black pepper powder – 1/2 teaspoon

Method

1. Rinse and soak the split and with skin yellow lentil or chhike wali moong dal for 4-5 hours or overnight. I soaked overnight.

2. Drain the water and rinse again. Grind the dal or lentil with ginger, green chilli and 1/4 cup water. Make a smooth paste. You can add more green chilli to make your chilla more spicy. I like the flavour of ginger so used 1&1/2 inch piece but you can use one inch piece if you want.

3. Chop the onions and cilantro or coriander leaves. Chop into small pieces. My son loves lots of onions in this chilla or pancake so I used 3 large onions. You can use less or more according to your taste.

4. Transfer the ground paste into a large bowl. Add curd or yogurt, rice flour, cumin powder, black pepper powder, chaat masala and salt. Mix everything well to make a lump free batter.

5. Taste and adjust salt if required. I had to add 1/2 teaspoon more. You can also use some finely chopped green chilli and little more black pepper powder if you want your chila or cheela more spicy Add finely chopped onion and cilantro or coriander leaves.

6. Mix well. Batter should be thick and flowing. Don’t make runny batter.

7. Heat a pan and add two laddle full batter in the middle of the pan. Spread with the backside of the laddle. Rotate to make round. Keep the flame low medium. Drizzle little oil on the sides of chilla.

8. To make soft cheela make it thick like uttapam but if you want crisp make the chilla thin and cook on simmer. When it starts to leaving the edges of the pan, flip the chilla upside down and let it cook from other side.

9. Cook from both sides till golden brown. You can also fold the pancakes before serving like this 👇

10. Serve hot with any sauce, pickle or raita.

Notes

1. You can add grated carrot, chopped capsicum or any vegetable of your choice in the batter.

2. Use chilli according to your spice tolerance. Reduce if making for kids.

3. Olive oil or any vegetable oil can be used to cook.

4. You can use any spices according to your taste.

5. You can also make it without onion 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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Seeds Date Oats Cookies

Oats cookies with mixed seeds, almond and sabja or basil seeds. You don’t need sugar or jaggery to make these cookies. Cookies are sweetened with dry dates powder. Enjoy the delectable taste with milk, tea or coffee. Or make large size cookies to serve as breakfast cookies.

These healthy, delicious and crispy crunchy cookies are perfect for health watchers and kids. I have used sabja or basil seeds as egg replacement. First grind and make a powder of sabja or basil seeds then soak in water for 10-15 minutes, your egg substitute is ready. Basil seeds are high in fiber, a good source of minerals, rich in plant-based omega-3 fat, and plentiful in beneficial plant compounds. Basil seeds are a little larger than chia seeds but have a similar nutritional profile. Source – Healthline

Roasted mixed seeds will give a nice crunch to your cookies and also make it healthy. This time I have a pack of roasted mixed seeds, including roasted pumpkin seeds, sunflower seeds, muskmelon seeds and flax seeds. I also used it in delicious Jaggery oats sesame cookies. Earlier I had a packet of roasted sunflower, pumpkin, flax, watermelon, chia and gojiberries seeds. Which I used in Wholewheat milk bread with mixed seeds,

Mango raisins overnight oats and

Gluten free bread with garlic and mixed seeds.

You can use whatever you have. Seeds are great sources of fiber. They also contain healthy monounsaturated fats, polyunsaturated fats and many important vitamins, minerals and antioxidants. When consumed as part of a healthy diet, seeds can help reduce blood sugar, cholesterol and blood pressure. To read more about seeds click here.

As I mentioned above I didn’t use sugar or jaggery. Cookies are sweetened with dry date powder. And I love to cook or bake with this date powder. A healthier alternative of sugar or jaggery. Here are three more recipes with dry date powder shared on this blog. Check out the recipe by clicking on the name below.

1. Apple coconut kheer or pudding

2. Date almond gulkand stuffed sandesh

3. Millet walnut date cake

Now coming to the recipe. You don’t need to whisk or cream the butter first. Just combine everything, make a smooth dough, give shape and bake. You can use oatmeal if you have. I have used ground rolled oats. Also used little whole oats with roasted mixed seeds to give the cookies a crunchy texture. Dry date powder made these cookies perfectly sweet for us. But if you want your cookies sweeter then you can add 1-2 tablespoon more date powder. Taste the dough and add as require.

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Recipe

Oats – 1 cup

Sabja/basil seeds – 1 tablespoon

Water – 3 tablespoon

Ghee/clarified butter or butter – 3 tablespoon

Roasted mixed seeds – 4 tablespoon

Dry date powder – 1/4 cup

Almond – 12-14

Desiccated coconut – 4 tablespoon

Cinnamon powder – 1/4 teaspoon

Baking powder – 1/2 teaspoon

Milk – 1 tablespoon

Vanilla essence – 1/2 teaspoon

Method

1. Grease or line a baking tray. Preheat the oven at 170°.

2. Grind the sabja or basil seeds in your mixer grinder. Take out in a large bowl and add 3 tablespoon water. Keep aside for 10-15 minutes. Sabja seeds powder will soak all the water within 5 minutes.

3. In the same grinder grind almond and place on a plate. Now grind 3/4 cup rolled oats into fine powder. Reserve 1/4 cup oats to use whole.

4. In the bowl of soaked sabja seeds powder add all the ingredients. And make a smooth dough. Don’t knead much. Just combine everything well.

5. I like my cookies lightly sweetened. Taste the dough before making balls. If you want your cookies sweeter then add 1-2 tablespoon more date powder if required.

6. Make small balls and press gently with your palm. Arrange the cookies on greased or lined baking tray one inch apart. You can make these cookies small or large size breakfast cookies. I have made 13 small cookies. Press the cookies again with a fork or spoon to make flat.

7. Bake in preheated oven at 170° for 12 minutes or till the edges becomes brown.

8. Let the cookies cool down completely before serving. Cookies will soft when hot and becomes crisp after cooling. Serve these healthy and yummy cookies with milk, tea or coffee. Nutritios cookies are also great to satisfy your sudden hunger pangs or for your sweet craving.

Happy baking. Stay safe healthy happy and blessed !

This post is going to feature on Facebook gourmet group Shhhhh Cooking Secretly Challenge for the theme Stick To Seeds suggested by Archana Gunjikar Potdar. And this month my partner is also lovely Archana Gunjikar Potdar. I love her all the healthy and authentic Goan recipes. I recently bookmarked her healthy and delicious Finger millet or ragi porridge to try. Archana gave me oats and date powder and I made these date oats cookies with these ingredients. I gave her gond or edible gum and ghee as her secret ingredients. She made this Flavorful mixture.

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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Kodo Millet Broccoli Pulao

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

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

Now what is millet?

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

• pearl

• foxtail

• finger

• little

• jowar

• kodo

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

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

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

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

1. Broccoli stir fry with carrot beans and olive

2. Broccoli mushroom noodles with sriracha sauce

3. No onion garlic broccoli potato stir fry

4. Broccoli malai curry

5. Broccoli with cottage cheese and mixed vegetables

6. Broccoli almond cheese soup

7. Broccoli stir fry with lemon and ginger julienne

8. Broccoli with egg and tomato

9. Steamed vegetable

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

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Recipe

Kodo millet – 1 cup

Broccoli – 1

Green peas – 1/2 cup

Sweet corn – 1/3 cup

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

Ginger – 1 inch piece, grated

Oil – 1/2 tablespoon

Ghee or clarified butter – 1/2 tablespoon

Green cardamom – 2-3, broken

Cloves – 1 inch piece

Star anise – 1 small

Cumin seeds – 1/2 teaspoon

Dry red chilli – 1

Bay leaf – 2 small

Salt – 1&1/2 teaspoon or to taste

Sugar – 1/2 teaspoon, optional

Mint leaves – 8-10 leaves, optional

Cumin powder – 1 teaspoon

Coriander powder – 1/2 teaspoon

Turmeric powder – 1/2 teaspoon

Bengali garam masala powder – 1/2 teaspoon

Water – 2 cup

Lemon juice – 1/2 tablespoon

Method

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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Mushroom Egg Kabab

Mushroom egg Kabab. Egg coated soft succulent spicy Kabab, made with boiled eggs and sauteed mushrooms taste scrumptious. A perfect starter or appetizer for your party or enjoy it as breakfast or burger stuffing with some cheese slices.

Kabab are super soft. Egg coating and aromatic spices made these Kabab absolutely delicious. You don’t need any sides to serve with these spicy Kabab. Lemon juice soaked onion rings or onion slices are sufficient to enjoy the scrumptious taste. You can also serve these with green chutney or any sauce of your choice. You may like some more Kabab and cutlets recipes on this blog. Click on the name below for recipe.

1. Veg galouti Kabab

2. Rice kofta

3. Moong Kabab

4. Soya egg shami Kabab

5. Oats black chickpea Kabab

6. Moong masoor dal Kabab

7. Potato barnyard millet Kabab

8. Mix veg cutlets

9. Beetroot cutlets

10. Soya paneer lollipop

11. Aloo chop or potato fritters

12. Sprout and oats pan fried cutlets

And you might also like to try Mix Vegetable balls from the blog of my friend Preethi Prasad.

Recipe is very simple. You can make the patties and coat with bread crumb one day before and store in refrigerator. Coat with whisked egg and fry just before serving. I have used my homemade dry roasted spice powder to make the Kabab aromatic. You can use cardamom, cloves, cinnamon, jaiphal or nutmeg, javitri or mace powder in the mixture if you want. Use nutmeg and mace powder 1/4 teaspoon only. Or you can also use any flavorful spices of your choice. I have made medium size 13 Kabab but you can make large or small size patties. If you are making for burger stuffing make large size patties or to serve as starter or for teatime snack make small patties.

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Recipe

Mushroom – 200 gram

Egg – 4, hard boiled

Potato – 2, boiled

Onion – 3

Garlic – 5-6 cloves, finely chopped or grated

Ginger – 1 inch piece, grated

Green chilli – 2-3 or to taste

Cumin powder – 1&1/2 teaspoon

Black pepper powder – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Dry roasted spice powder – 1&1/2 teaspoon

Chilli flakes or red chilli powder – 1/2 teaspoon or to taste

Chaat masala – 2 teaspoon

Fennel or sounf powder – 1 teaspoon

Salt to taste

Cilantro or coriander leaves – handful, chopped

Oil – 2 tablespoon

Bread crumb – 4 tablespoon

For coating

Egg – 2

Salt & black pepper to taste

Bread crumb – 1/2 cup or as required

Pink or black salt to taste

Oil or ghee/clarified butter for frying

Method

1..Peel and grate or mash the boiled potatoes.

2. Grate or finely chop the mushrooms. I had used my chopper to finely chop the mushrooms. Grate the eggs and keep aside.

3. Thinly slice one onion. Separate the slices with your hand.

4. Finely chop 2 onion and green chilli. Use green chilli according to your spice tolerance. You can add more chillies to make your Kabab more spicy. Or skip if you are making for kids.

5..Heat 2 tablespoon oil in a pan. Add finely chopped onion, green chilli and garlic. When onion starts to change it’s colour add ginger and finely chopped mushroom.

6..Add cumin powder, black pepper powder, red chilli flakes or powder, garam masala and fennel or sounf powder. Mix well and saute till moisture evaporate and mushroom dried up completely.

7. Now add mashed potato and salt. Mix and saute till mixture dried up completely.

8..Remove from heat and let it cool down. Add chopped cilantro or coriander leaves, chaat masala, thinly sliced onion, dry roasted spice powder. To get the recipe of dry roasted spice powder click here. Mix everything well. Taste and adjust the seasoning. You can also add some finely chopped green chilli with sliced onion in the mixture.

9. In a plate spread bread crumb mixed with little black or pink salt.

10..In a bowl whisk two eggs with little salt and black pepper.

12..Make round patties with the mixture. I made 13 medium size patties. You can make small or large patties if you wish. Coat the patties with bread crumb and arrange on a plate.

13. Heat 2-3 tablespoon oil or ghee in a pan. Dip the patties in whisked egg and place on hot oil or ghee. Turn upside down and fry the other side till golden brown on medium heat. Kabab will be too soft so flip the Kabab carefully with the help of two spoon or spatula.

14. Serve hot with sliced onion or onion rings, lemon wedges and any chutney or sauce.

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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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.

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

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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.

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

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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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