Mango Mint Coconut Lassi With Chia Seeds

Mango coconut lassi with chia seeds and coconut sugar. This chilled soothing and filling drink taste utterly delicious. Its mango season so try this delectable mango coconut lassi to beat the heat. You don’t need refined sugar to make it. I have used coconut sugar, you can also use honey, maple syrup, stevia, sugar or any sweetener of your choice.

Ingredients used to make this chilled lassi

Ripe mango – You can use any ripe mango to make this lassi. Better to use sweet variety lassi.

Curd or yogurt – Used homemade curd to make this lassi. You can also use store bought curd or Greek yogurt. But curd shouldn’t be sour. Check before using.

Fresh coconut – Grated fresh coconut taste great with ripe mango.

Mint leaves – Mint leaves used for a refreshing flavour.

Chia seeds – Used chia seeds for it’s nutritional value. You can skip if you don’t have or you don’t like.

Chia seeds may be small, but they’re incredibly rich in nutrients. A staple in the ancient Aztec and Maya diets, these seeds have been touted for their health benefits for centuries. The antioxidants, minerals, fiber, and omega-3 fatty acids in chia seeds may promote heart health, support strong bones, and improve blood sugar management. Healthline

Milk – Used milk to soak the chia seeds. You can also use any dairy free milk or water if you want.

Coconut sugar – Used coconut sugar as a sweetener. Coconut sugar or coconut palm sugar is a plant based natural sweetener. You can also use honey, maple syrup, stevia, sugar or any sweetener of your choice. If your mango is less sweet then add more sweetener. And if your mango is too sweet use small amount of sweetener.

Lemon juice – Lemon juice used for a refreshing flavour and taste.

Lemon zest – Little lemon zest used to give an extra zing. It will give a strong lemon flavour. You can skip it if you want.

Ice cubes – Ice cubes used to make the lassi chilled. Add less or more according to your choice. You can also add some ice cubes in the glass before serving. Or you can also skip the ice cubes and keep lassi in refrigerator for an hour to serve chilled.

Here are some yogurt based dishes from this blog.

1. Strawberry yogurt

2. Mint yogurt dip

3. Bhapa doi or steamed yogurt pudding

4. Buttermilk Kuzhambu

5. Mint orange lassi

6. Mango pomegranate overnight oats parfait

7. Misti doi

8. Banana almond mint smoothie

9. Savoury cucumber smoothie

10. Misti doi parfait

11. Guava banana smoothie

12. Cold soup

And you may also like to try Spicy oats buttermilk from the blog of Sasmita Sahoo Samanta.

As I mentioned above this lemon flavoured mango lassi taste utterly delicious. You can adjust the sweetener according to your taste. If your mango is too sweet use 1 tablespoon only. Taste after blending and add more if required. Never use sour curd or yogurt. Always use fresh curd or yogurt. I have used homemade curd. You can also use Greek yogurt or any store bought yogurt but taste before using.

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Video recipe of this healthy and delicious lassi

https://m.youtube.com/watch?v=pVhPYxJ1Cms&t=3s

Recipe

Ripe mango – 1/2 cup, chopped

Curd or yogurt – 1 cup

Fresh coconut – 1/4 cup, grated

Mint leaves – 2 tablespoon

Milk – 1/3 cup

Chia seeds – 1 tablespoon

Coconut sugar – 1 tablespoon

Lemon juice – 1 teaspoon

Lemon zest – 1/4 teaspoon, optional

Ice cubes – 1/4 cup or as required

Method

1. Soak chia seeds in 1/3 cup milk for an hour.

2. Blend curd or yogurt, soaked chia seeds, grated fresh coconut, mint leaves, chopped mango pieces, coconut sugar, lemon juice, lemon zest and ice cubes in a blender.

3. Taste and add more coconut sugar and lemon juice if require. I had to add 1 tablespoon more coconut sugar because mango was not enough sweet. If your mango is sweet then add sugar accordingly.

4. Pour the lassi in your favourite glass. Garnish with scooped mango and mint leaves. Serve immediately or store in refrigerator to serve chilled.

Notes

1. You can skip chia seeds if you want. But chia seeds will make your lassi more nutritious.

2. Any sweetener can be used instead of coconut sugar.

3. Add sweetener according to your taste. Taste after blending and add more if required. Its depends on the sweetness of mango.

4. You can use any dairy free milk or 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.

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Mouri Mishri Jol/Saunf Mishri Sharbat Or Fennel Seeds And Rock Sugar Drink

Fennel seeds and rock sugar or mishri sharbat with mint. Sounf/mouri or fennel seeds and mishri or rock sugar soaked water is an age old refreshing drink for summer. Fennel seeds and mishri are usually used for mouth freshener. Here is a delicious chilled drink made with fennel seeds and rock sugar soaked water. Not only for mouth freshener but sounf mishri water is also an age old remedy for digestion.

Have a look on health benefits of the different ingredients used in this drink.

Fennel seeds or sounf – Aside from its many culinary uses, fennel and its seeds offer a wide array of health benefits and may provide antioxidant, anti-inflammatory, and antibacterial effects. Both the flavorful, crunchy bulb and aromatic seeds of the fennel plant are highly nutritious and may offer an abundance of impressive health benefits. Adding them to your diet may improve heart health, reduce inflammation, suppress appetite, and even provide anticancer effects. Healthline

Rock sugar or mishri – Mishri not only make your drink sweet but it has so many health benefits. Rock sugar or ‘mishri’ is more than just a mouth freshener. Generally, people tend to overlook the surprising health benefits of ‘mishri’. It is less sweet than refined sugar and contains vitamins, minerals and amino acid. Rock sugar, which is made from the solution of sugarcane, can be included in your daily diet to get the lesser-known benefits of health. Celebrity nutritionist, Rujuta Diwekar has unraveled how rock sugar is crucial in cough and cold. To read more about health benefits of mishri click here.

Mint leaves – Used mint to give the drink a lovely aroma. Mint leaves have not only a refreshing flavour but also have some health benefits.

8 Health Benefits of Mint

• Rich in Nutrients. Share on Pinterest.

• May Improve Irritable Bowel Syndrome. Irritable bowel syndrome (IBS) is a common digestive tract disorder.

• May Help Relieve Indigestion.

• Could Improve Brain Function.

• May Decrease Breastfeeding Pain.

• Subjectively Improves Cold Symptoms.

• May Mask Bad Breath. Source

Lemon juice – Vitamin C enriched lemon used to enhance the taste and a lovely refreshing flavour.

Pink or black salt, chaat masala and black pepper used for taste. But its completely optional. You can add only a pinch of pink or black salt and skip chaat masala and black pepper powder. For fasting days omit pink salt too.

You can soak the fennel seeds overnight in refrigerator. Soak the seeds in night and make the drink in next morning. If you want your drink less sweet then add little more water. Make this refreshing drink according to your taste.

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Recipe

Fennel seeds or sounf – 2 tablespoon

Rock sugar or mishri – 1 piece

Mint leaves – 25-30

Water – 1 cup + 3/4 cup

Lemon juice – 1 teaspoon

Ice cubes – as require

Black pepper powder – 1/4 teaspoon, optional

Pink or black salt and chaat masala to taste, optional

Method

To get the video recipe click on the link below

1. In a bowl soak fennel seeds or sounf and rock sugar or mishri with one cup water for 2-3 hours. You can also steep fennel seeds overnight in refrigerator.

2. When soaked strain the soaked fennel seeds with a sieve. Remove and discard the thread of mishri.

3. Transfer the seeds in a grinder jar. Add mint leaves and 1/4 cup water. You can use less or more mint leaves according to your taste. For light green colour add less mint leaves.

4. Grind into a smooth paste. Strain the mixture again. Add remaining half cup water and press with a spoon to strain well.

5. Add lemon juice and mix. Add salt, black pepper powder and salt in the strained fennel seeds water. This step is optional but it will enhance the taste. Taste and add little more water if its too sweet for you. Add some ice cubes in a glass.

6. Pour the drink over it. Serve chilled. You can also store the drink in a jar and keep in refrigerator for later use.

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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Melon Cooler/ Summer Cooler

Melon cooler. Orange and mint flavoured honeydew melon or kharbuj drink taste heavenly. You don’t need any sweetener. This cooler will be naturally taste sweet. Freshly squeezed orange juice and mint made this fruity drink refreshing and delicious.

Try this thirst quenching chilled fruity drink to beat the heat. You may like to try some more summer cooler recipes from this blog. 1. Mixed fruit summer cooler

2. Fruit parfait

3. Orange grape frozen cooler

4. Watermelon cooler with Tulsi and Aloevera

5. Kiwi ginger lime cooler

6. Watermelon punch

And two more recipes with cantaloupe. Watermelon cantaloupe mint smoothie and Muskmelon orange coconut smoothie

You may also like to try a delicious summer cooler from the blog of Kalyani Sri.

Ingredients used to make this refreshing summer cooler.

Honeydew melon or kharbuj – Used honeydew melon or kharbuj as main ingredient.

Honeydew melon, or honeymelon, is a fruit that belongs to the melon species cucumis melo (muskmelon). The sweet flesh of honeydew is typically light green, while its skin has a white-yellow tone. Its size and shape are similar to that of its relative, the cantaloupe. Honeydew melon is a sweet fruit that can be found around the world. Its flesh is light green, while its rind is typically white or yellow. Honeydew is full of vitamins, minerals and other health-promoting plant compounds. Eating this type of melon could have several health benefits, mainly due to its rich nutrient content. Source

Orange juice – Orange juice gives a sweetness and lovely flavour. I have used freshly squeezed orange juice. Orange juice is a favorite beverage high in antioxidants and micronutrients like vitamin C, folate, and potassium. Regular consumption has been associated with several health benefits, including improved heart health, decreased inflammation, and a reduced risk of kidney stones. Source- Healthline

Lemon – Used lemon juice to give the drink a tangy taste.

Mint leaves – Mint leaves used for flavour and it also gives a beautiful green colour.

Ice cubes – Ice cubes will make your drink chilled. You can also keep the glass in refrigerator for an hour to serve chilled.

Recipe is very simple and easy to make. Just combine everything and blend. Your chilled refreshing drink is ready. You can add little more lemon juice if you want your cooler more tangy. Enjoy the super yummy drink and keep yourself hydrated in this scorching hot weather.

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Recipe

Honeydew melon/muskmelon/cantaloupe or kharbuj – 1 cup, chopped

Orange juice- 1 cup

Lemon juice- 2 tablespoon

Mint leaves- handful

Ice cubes as require

Method

1. Peel the honeydew melon or kharbuj and cut into half. Take out the seeds with a spoon. Discard the seeds and chop the melon into small pieces. I had lightly greenish honeydew melon but you can also use muskmelon or cantaloupe. Use whatever you have.

2. Wash the mint leaves well. Blend the chopped cantaloupe and mint leaves in a blender.

3. Add orange juice and lemon juice. Blend again till everything blend well. I have used freshly squeezed orange juice.

4. In a glass put some ice cubes. Pour the melon orange mixture over it. If you don’t want to use ice cubes, then keep the cooler in refrigerator for an hour and serve chilled.

5. Garnish with mint leaves and lemon wedges. Serve chilled or at room temperature. Enjoy…..

Stay safe healthy and keep yourself hydrated.

Get the video recipe here https://youtu.be/lyi7B2D47U4

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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Kesar/Saffron Pista/Pistachio Rasgulla

Kesar pista rasgulla or saffron pistachio rasgulla. Saffron flavoured soft spungy rasgulla stuffed with pistachio taste scrumptious. Try and enjoy a different flavoured homemade rasgulla.

Rasgulla or rosogolla is chhena/chhana or Indian cottage cheese small ball shaped dumplings boiled in light sugar syrup. These rasgulla can be made with different flavour. You can also make these with any fruity flavour. Have a look on the kesar pista rasgulla while cooking. Looks beautiful isn’t it?

You may like some different flavoured rasgulla recipes on this blog. Please read all the tips and tricks to make perfect spungy rasgulla before starting to make rasgulla. Click on the name below to get all the tips and tricks and flavoured rasgulla.

1. Rasgulla with tips and tricks

2. Mint rasgulla

3. Chilli rasgulla or green chilli infused rasgulla

4. Komola bhog or orange rasgulla

5. Mango rasgulla

6. Watermelon rasgulla

And here are some sweet and savoury recipes with rasgulla.

1. Baked rasgulla

2. Savoury rasgulla korma

3. Rasgulla kheer/paesh or pudding

Making rasgulla is little tricky. So please read all the tips and tricks first before you start to making it. Full cream cow milk is best for spungy rasgulla. You have to mash the paneer or cottage cheese well. Mash cottage cheese with your finger tips and heel of your palm till your palm becomes greasy. Make thin sugar syrup. Take 4 cup water and 1 cup sugar to make sugar syrup. And never use small pan. Always use broad and large size pan to make rasgulla. If you are using small sized pan your rasgulla may be flat or loss it’s shape. Try and enjoy homemade rasgulla and don’t forget to drop a comment if you like the taste.

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Recipe

Full cream cow milk – 1 liter

Lemon juice or vinegar -3 – 4 tablespoon or as require

Sugar – 1 cup

Water – 4 cup

Saffron – 1/2 teaspoon

Cardamom powder – 1/4 teaspoon

Rose water or essence – 1/2 teaspoon, optional

Shredded pistachios or pista as require

Method

Read all the tips and tricks to make perfect spungy rasgulla here.

1. Place a cheesecloth on a strainer.

2. Heat full cream cow milk in a heavy bottom pan and stir well. When it starts to rolling boil add lemon juice or vinegar. Add 1 tablespoon at a time. Stir and add 1 tablespoon more or as require to curdle the milk completely.

3. You can make cottage cheese with curd in same method. First add 1/4 cup curd then add as require. It will depends on the milk. You need 1/4 to 1/2 cup curd to make cottage cheese.

4. When greenish whey and cottage cheese separates immediately remove from heat and pour into the strainer and wash the paneer. If you boil further after curdling your cottage cheese and rasgulla will be hard.

5. Wash the paneer under running water or dip the cheesecloth in a bowl filled with cold water. Wash the cottage cheese well to remove the smell of vinegar or lemon.

6. Squeeze the cloth well to drain all the water from cottage cheese. Remove the cottage cheese on a large dry cloth. Wrap well and put a heavy weight on it for 3-4 hours. There should be no moisture in cottage cheese. It will break in the sugar syrup if it not drained properly.

7. Take out the cottage cheese or paneer on a large plate.

8. Mash with your finger tips and heel of your palm. Mash till your palm becomes greasy and cottage cheese becomes smooth.

9. Make small balls. These will become double. I have made 6 rasgulla out of this cottage cheese. You can make 7 small size balls.

10. Flatten the balls with your palm. Place little chopped pistachio in the middle and close the edges. Make a ball again.

11. There shouldn’t be any crack on the balls. Press the balls between your fingers and palm tightly to make crack free balls.

12. In a large and broad pan heat 1 cup sugar and 4 cup water. Add saffron, cardamom powder and rose water or essence if using.

13. When sugar dissolved and it starts to rolling boil add the cottage cheese balls one by one. Let it boil on full flame from 2-3 minutes.

14. Cover and cook on medium high heat for 20 minutes.

15. After 20 minutes switch off the heat. Keep it covered for 3-4 hours or until completely cool down.

16. Serve chilled or at room temperature. You can store leftover rasgulla in refrigerator for 4-5 days.

Notes

1. Always use full cream cow milk to make rasgulla.

2. To make spungy rasgulla mash the cottage cheese well with your finger tips and heel of your palm for 4 – 5 minutes or until your palm becomes greasy.

3. Use a large and broad pan to make rasgulla. Because these will be double when cooked.

4. Cottage cheese should be drained well. If not drained properly and moisture remains in cottage cheese, rasgulla balls will break in the sugar syrup.

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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Strawberry Yogurt

Strawberry yogurt. Thick yogurt with cooked strawberries and a hint of lemon taste divine. This delectable strawberry yogurt is also perfect for fasting days. So try this strawberry flavoured yogurt on upcoming Navaratri.

You need only a few ingredients to make this heavenly dessert.

Strawberry – Strawberry cooked with little sugar made this yogurt smooth and delectable.

Sugar – My strawberry is tangy so I had to use 2 tablespoon sugar but if you have sweet strawberries use less sugar. Taste the strawberry before using.

Lemon juice – Hint of lemon enhance the taste and flavour.

Lemon zest – Little lemon zest also enhance the flavour. But you can skip if you want.

You can get many savoury recipes with yogurt on this blog. Type yogurt on the search bar to get the recipes. Here are some sweet recipes with yogurt. Click on the name below to get the recipe.

1. Bhapa doi or steamed yogurt

2. Mint orange lassi

3. Mango pomegranate overnight oats parfait

4. Misti doi

5. Banana almond mint smoothie

6. Misti doi parfait

7. Guava banana smoothie

As I mentioned above that you need only a few ingredients to make this delicious strawberry flavoured yogurt. And recipe is also very easy. You have to cook the strawberry with sugar only for a few minutes on low flame. Let it cool down. Whisk the yogurt or curd well and add cooked strawberries and whisk again. Refrigerate for 30 minutes if you want your strawberry yogurt chilled. If you have sweet variety strawberries add less sugar. Use sugar according to your taste. My strawberries are sour so two tablespoon is perfect for me.

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Recipe

Thick yogurt or hung curd – 3/4 cup

Strawberry – 1/3 cup, chopped

Sugar – 2 tablespoon

Lemon juice – 1/2 teaspoon

Lemon zest – 1/8 teaspoon

Method

1. Rinse and chop the strawberries. In a pan heat chopped strawberries and sugar. You can chop the strawberries into small pieces. My strawberries are little tangy so used 2 tablespoon sugar. If your strawberries are too sweet use 1 to 1&1/ tablespoon sugar or add sugar according to your taste.

2. Cook the strawberries on low heat till strawberries becomes mushy. Keep stirring. Add lemon juice and lemon zest and mix. Remove from heat and let it cool down.

3. In the meantime whisk the thick or hung curd with a wire whisker. Don’t use watery curd or yogurt. Whisk till thick curd or yogurt becomes smooth. Add strawberry, sugar and lemon mixture and whisk again. Strawberry mixture should be cool down completely.

4. Transfer the strawberry yogurt in your favourite bowl. Garnish with chopped strawberries and serve chilled. Refrigerate for 30 minutes before serving. Enjoy……

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

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Apple Coconut Date Kheer Or Pudding

Apple coconut kheer or pudding sweetened with date powder. Thickened milk, cashew nuts, almond, date powder, apple and coconut made this kheer heavenly.  Taste is much better than the kheer usually made with sugar or jaggery. And best part is you need only 3 spoon of date powder to make this delicious kheer. 

This kheer is made with apple coconut and dry fruits. So its perfect for your fasting days.  My recent visit to local supermarket Kipps I got this date powder and very happy with the taste. Very fine powder so easy to use in any dishes. Stay tuned for one more scrumptious recipe with date powder. 

Here are some more kheer recipes on this blog. 

1.  Chakhao kheer or black rice kheer

2.  Chhanar paesh or paneer kheer

3.  Rice kheer

4.  Khajur gur or date palm jaggery kheer

5.  Rasgulla kheer

6.  Kheer komola or orange Kheer

7.  Lauki or bottle gourd kheer

And you may also like to try  Dry fruits and foxnut or makhana kheer from my blogger friend Swaty Malik. 

Recipe is very simple and easy. Only thing to remember that never add apple in hot thickened milk. Milk may curdle if added in hot milk. And please don’t skip the stir frying grated apple with little ghee. But you can use olive oil or any flavorless oil instead of ghee if you want. Coconut is optional, you can omit coconut if you want. Or you can stir fry the grated coconut with one teaspoon ghee before adding in the thickened milk. You can also use any dry fruits of your choice. 

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Recipe

Milk – 4 cup 

Apple – 1 large 

Grated Coconut – 1/4 cup, tightly packed 

Ghee or clarified butter – 2 teaspoon 

Date powder – 3 tablespoon 

Cardamom powder – 1/2 teaspoon 

Almond – 20, sliced 

Cashew nuts – 20, sliced 

Pistachio to garnish 

Method

1. Peel and grate the apple. Discard the seeds. Heat a pan and add ghee or clarified butter.  Add grated apple and cook till all the moisture evaporate. Keep stirring to avoid sticking to the bottom. When dried up completely remove from heat and keep aside. Cook grated apple immediately after grating.

2. Boil milk in a heavy bottom pan or vessel. Cook the milk for 15 minutes. Stir continuously and scrap the sides. I have used toned milk but you can use full cream milk if you want. 

3. After 15 minutes add grated coconut and mix well. See notes for more options. If you don’t like coconut, then you can skip this step.  

4. When milk starts to rolling boil reduce the heat. Cook on simmer for 30 minutes or till milk becomes thick. Keep stirring in regular interval. Also scrap the sides. 

5. After 15 minutes add date powder. Break all the lumps of date powder and mix well with a ladle or spoon. Add sliced almond and cashew nuts and cook for 5 minutes more. Reserve some nuts for garnishing. 

6. Add cardamom powder,mix and remove from heat. Let it cool down completely.  Add apple and mix.

7. Garnish with shredded almond, cashew nuts and pistachio.

8. Keep the kheer in refrigerator and serve chilled. Or you can also serve it in room temperature. Enjoy the heavenly taste. 

Notes

1. You can use raisins or any dry fruits of your choice. 

2. You can also stir fry the grated coconut with 1 teaspoon ghee before adding in milk. 

3. Sugar or any sweetener can be used instead of date powder. 

4. Add apple when thickened milk becomes completely cool down. 

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

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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Kaju Curry/No Onion Garlic Curry

Wishing a very happy Janmashtami to you all and your family. May Lord Krishna fill your life with bliss and joy. May God bless you all with good health, happiness and prosperity 🙏

Kaju or cashew nut curry. A no onion garlic rich creamy, mildly spicy and delicious tomato based gravy with fried cashew nuts. A scrumptious side dish to serve with paratha, puri or any bread and rice dishes.

You can also make it with onion garlic. Also sharing the recipe below with onion and garlic. You may like some Janmashtami special recipes on this blog. Click on the link for recipe.

1. Apple coconut fudge or barfi

2. Chhena kheer

3. Malpua

4. Mohanbhog

5. Makhana curry

And many other dessert, sweet and no onion garlic satwik recipes. Or you might like to try Janmashtami prasad thali to celebrate the festival from the blog of Poonam Bachhav.

This Kaju curry is completely Satwik recipe. But you can also make it with onion garlic if you want as I mentioned above. To make with onion garlic fry the roughly chopped onion, garlic cloves, ginger and green chilli. When onion becomes translucent add tomatoes. Saute till tomato becomes mushy. Let the sauteed mixture cool down and grind into a smooth paste. Then follow the steps as given below. Add the ground mixture in oil instead of tomato green chilli and ginger paste.

I served this delicious Kaju curry with paratha. To make paratha in a bowl mix 1 cup maida or refined flour and 1/2 cup whole wheat flour or atta. You can use only maida or only atta if you want. Add 1/4 teaspoon salt and 2 teaspoon oil or ghee. Mix well. Now add water gradually to make a smooth dough. Smear the dough with half teaspoon of oil. Cover and keep aside for 30 minutes. Make medium sized balls and roll into a thin roti with the help of little flour. Fold the round roti into half then fold again into a triangle. You can spread ghee on both layers. Fry the triangle paratha from both sides on a griddle or tawa.

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Recipe

Kaju or cashew nuts – 3/4 cup

Ghee or clarified butter – 1 teaspoon

For gravy

Tomato – 3 medium

Ginger – 1/2 inch piece

Green chilli – 2-3 or to taste

Cashew nuts or Kaju – 2 tablespoon

Poppy seeds or khas khas – 2 tablespoon

Melon seeds – 2 tablespoon

Oil – 3 tablespoon

Salt to taste

Sugar – 1/2 teaspoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Fresh cream – 2 tablespoon

Kashmiri red chilli powder – 1&1/2 teaspoon

Garam masala – 1/2 teaspoon

Kasuri methi – 1/2 teaspoon

Water 1&1/2 cup + 4 tablespoon

Cilantro or coriander leaves – 1 tablespoon, chopped, optional

Method

1. Dry grind cashew nuts, poppy seeds and melon seeds into a fine powder. Add 4 tablespoon water and grind again to make smooth paste.

2. Grind chopped tomatoes, 1-2 green chilli and ginger. Make a smooth paste.

3. Heat one teaspoon ghee or butter in a pan. I used ghee. Add the cashew nuts or Kaju and fry on low medium heat till light golden brown. Take out the cashews and ghee and place on a plate.

4. In the same pan heat 3 tablespoon oil. You can use ghee or butter if you want. Add tomato, chilli and ginger paste, cumin powder, coriander powder, turmeric powder, Kashmiri red chilli powder, salt and sugar. Saute till oil leaves the sides.

5. Add cashew nuts, melon seeds and poppy seeds paste and fresh cream. Saute again till everything dried up and oil leaves the sides.

6. Add water and let it boil for 4-5 minutes on low heat. Stir in between to avoid sticking to the bottom.

7. Now add the fried cashew nuts, 1-2 slit green chili and chopped cilantro or coriander leaves . Reserve some fried cashew nuts for garnishing. Cook again for 3-4 minutes.

8. Crush the Kasuri methi with your palm and add in the gravy. Mix well.

9. Add garam masala and remove from heat. I have used homemade Bengali garam masala. Get the recipe here.

10. Garnish with cilantro or coriander leaves and fried cashew nuts. You can also use fresh cream to garnish your Kaju curry. Serve with paratha, puri, or any bread and rice dishes.

Notes

1. You can use ghee or butter instead of oil to make the gravy.

2. You can also use 1-2 tablespoon more cream at the end if you want.

3. Dry roasted cashew nuts can be used instead of fried cashew nuts.

4. Use green chilli according to your taste.

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

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

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Fruity Summer Cooler



Fruity summer cooler or fruit parfait with black grapes, strawberry and mango. You don’t need any sweetener to make this delicious fruit parfait. A super easy recipe that your kids can easily make and enjoy. Let’s introduce kids to the pleasure of making something for themselves.



Not only delicious but its also packed with nutrients because of three types of fruits. A glass with all the goodness of fresh fruits and without sugar or any sweetener. Glass looks beautiful, isn’t it? Clicked so many pictures 😀My daughter also couldn’t resist to click some pictures. Sharing two of her pictures. You can easily recognize her click 😊 Kids will love to enjoy this parfait even if they don’t like fruits. Who can say no to this lovely glass of parfait. Here are some more summer drinks for you.

1. Vegan fruity drink with fresh turmeric

2. Mint lassi

3. Watermelon punch

4. Iced green tea with orange and mint

5. Beetroot shot

6. Spicy pineapple virgin margarita

7. Green tea grape mocktail

8. Virgin watermelon mojito

9. Orange grape frozen cooler

10. Virgin mojito

11. Watermelon cooler with tulsi and Aloevera

12. Thandai flavoured fruit punch

13. Kiwi ginger lime cooler

14. Smoothie



This week’s 290 #Foodiemonday bloghop theme is #RangBirange suggested by Sasmita who blog at First Timer Cook. Sasmita is a very talented blogger. You can get many wonderful recipes on her space. I recently bookmarked her unique Carrot chutney recipe to try.



Sasmita wants some colorful drinks. So here is a splash of colour for you in a healthy way. As I mentioned above recipe is very easy. I have used black grapes, mango and strawberry but you can use any fruits of your choice. Just crush the fruits separately with a fork and layer them in a tall glass. Keep the glass in freezer for 30 minutes to set the layers. Top with some chopped fruits and your fruit parfait is ready to serve. Enjoy chilled.



Recipe

Black grapes – 1 cup

Strawberry – 1/2 cup + for topping

Mango – 1/2 cup + for topping

Mint leaves to garnish



Method

1. Wash the fruits properly. Drain the water.

2. On a plate crush 1/2 cup grapes with a fork. Pour the crushed grapes into a tall glass.

3. Peel and chop the mango into small pieces. Crush the pieces with a fork. Layer the crushed mango over crushed grapes in the glass. See notes for more options.

4. Similarly crush the strawberry with fork and layer them over crushed mango.

5. Again crush remaining black grapes and make a layer over strawberry. Now make two thin layer of little crushed mango and strawberry. If you are using smaller glass then skip this step.

6. Keep the glass in freezer for 30 minutes to set. After 30 minutes take out the glass from freezer and top with chopped mango and strawberry. Garnish with black grapes and mint leaves.



Your colorful fruit parfait is ready to serve. Enjoy chilled. Stay healthy stay happy stay safe!

Notes

1. You can use any fruit of your choice.

2. You can also muddle some mint leaves and make a layer between the fruits.

3. Fruits are enough sweet so you don’t need any sweetener but you can add little powdered sugar or honey with crushed fruits if you like. Better to enjoy without any sweetener.

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

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

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Bhuni Khichuri Or Bhoger Khichuri/Moong Dal Khichdi

Bhuni khichuri or bhoger khichuri/khichdi. A very aromatic and delicious one pot meal . This khichdi is usually prepared for offering as bhog prasad for Goddess with 5 types of vegetable fry, mixed vegetable or labra, dum aloo, chutney, rice kheer and sweets etc.

Now what is bhog? Food prepared to offer God called naivedyam or bhog. I had mentioned about bhog in my Durga Puja Or Sharad Utsab post. Not only khichdi but Luchi , Radhaballabhi, pulao , Misti doi suji or semolina halwa and different kinds of sweets also can be prepared for bhog. You can serve this khichdi with any no onion garlic curry. I had served it with papad, begun bhaja, dum aloo, mixed vegetable or labra, chutney and rice kheer.

And some salted vegetable fry to serve with this khichdi. Aloo bhaja or fried potato, fried cauliflower, begun bhaja or fried brinjal and pumpkin fry.

Here are some recipes that you can make with khichuri.

.Date raisin jaggery chutney with mango bar

.Mango raisin chutney

.No onion garlic makhana curry

.Potato curry

.Dum aloo

.Rice kheer with date palm jaggery or khajur gur

.Rice kheer or paesh

.Misti doi

You can call it moong dal khichdi. But let me tell you that its not light moong khichdi which normally served to sick people. But this khichdi or khichuri is taste like pulao. Usually fried cauliflower and potatoes are used to make this bhoger khichuri or bhuni khichuri. But you can also make it with only green peas if you want. You can add cashew nuts and raisins in the khichdi if you like. Normally gobindobhog rice is used to make this khichdi but I don’t have gobindobhog rice so used Indrayani rice. My daughter bought it from Pune. You can use any fragrant short grain rice.

Monday again and this week 277 #Foodiemonday bloghop theme is One Pot Wonder suggested by Archana Gunjikar Potdar who blog at Mad Scientist Kitchen. Archana is a wonderful blogger. I always love her authentic Goan recipes, different types of continental recipes and delicious bakes. Her Plum and apple cobbler and Goan-methi-che-polle-recipe are in my next to try recipes. Do visit her space for many more amazing recipes.

Now coming to the recipe. You can also make this khichdi in pressure cooker. If you are using pressure cooker add only 4 & 1/2 cup water. You need more water in open pot. But khichdi taste best in open pot, as I did. Fry the moong dal well or till you feel the aroma of fried moong dal and dal becomes golden brown. You can add less sugar according to your taste. But don’t skip it. To make the khichdi more aromatic and ghee and little Bengali garam masala powder at the end. You can add water according to your desired consistency but don’t make the khichdi runny. This khichdi or khichuri taste just like pulao. You can dry roast the dal and then wash and add with rice in the khichdi. You can add cumin powder and red chilli powder if you want. I am sharing my mother’s recipe here.

Recipe

Moong dal – 1 cup

Rice – 3/4 cup

Potato – 2 large

Cauliflower florets- 13 – 14

Slit green chili – 2 – 3

Green peas – 3/4 cup

Grated ginger – 1 tablespoon

Cumin seeds – 1 teaspoon

Dry red chilli – 1

Bay leaf – 2

Green cardamom – 3, crushed

Cloves – 3 – 4

Cinnamon – 1 inch piece

Mustard oil – 4 – 5 tablespoon

Ghee or clarified butter – 2 tablespoon

Salt to taste

Turmeric powder – 1 teaspoon

Sugar – 1 tablespoon or to taste

Water – 6 – 7 cup

Method

1. Wash the rice well and soak in water for 10-15 minutes. Drain the water and keep aside. Use gobindobhog rice or any fragrant short grain rice.

2. Wash the moong dal and drain well.

3. Peel the potatoes and cut into 4 pieces.

4. Heat mustard oil in a pan or wok. Fry the potato pieces till brown. Remove from oil.

5. In the same oil fry the cauliflower florets. When florets becomes brown remove from oil and place on a plate.

6. Now add 1 tablespoon ghee or clarified butter in the oil. Add cumin seeds, dry red chilli, crushed or broken green cardamom, cloves, cinnamon and bay leaf.

7. Add drained moong dal and fry for a minute. Add grated ginger and fry till dal becomes golden brown.

8. You can dry roast the dal before washing, dry roast till fragrant and golden brown. If you are dry roasting moong dal then wash when cool and add it with rice.

9. Add soaked and drained rice. Mix well. Add salt, turmeric powder, fried potato pieces, green peas and stir well. Saute for a minute. You can add 1 teaspoon cumin powder and 1/2 teaspoon red chilli powder if you want. I didn’t.

10. Add 5 cup water and slit green chili. Mix everything well. When it starts to rolling boil reduce the heat. Cover and cook on simmer for 15 minutes.

11. Stir in between. Check after 10 minutes and you can add more warm water if required. If you are using gobindobhog rice then you may need less water.

12. Now add sugar and fried cauliflower florets. You can also add some cashew nuts and raisins if you like.

13. Add 1 cup warm water and mix well. Cover and cook on simmer for 10 minutes more. I like my bhuni khichuri/khichdi dry. But if you like medium thick then you can add little more warm water. Khichdi shouldn’t be runny so add water carefully.

14. At last add 1 tablespoon ghee and switch off the heat. Add more ghee if you wish. I have added some more ghee before serving. You can add little Bengali garam masala powder at the end. Get the recipe of Bengali garam masala here.

15. Serve hot khichuri/khichdi with begun bhaja or beguni or baigan pakoda, labra, Dum aloo , tomato chutney or Khajur or date chutney, Mango-raisin-chutney papad, paesh or rice kheer and Misti doi.

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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Sabudana Or Tapioca Paratha With Sweet Corn, Green Peas And Paneer Or Cottage Cheese / Fasting Food

Sabudana or tapioca paratha or flatbread with sweet corn, green peas and paneer or cottage cheese. A delicious and easy to make fasting food. But you can also enjoy it without fasting. Serve it in breakfast or as a snack with tea or coffee. Make small sized paratha and fry on low heat till brown and crisp. Enjoy hot with any chutney or sauce, fasting or feasting. Sweet corn, green peas and paneer or cottage cheese and spices made this paratha lipsmackingly delicious. Normally sabudana or tapioca used on fasting days but I have made it without fasting and enjoyed in breakfast.

Monday again and this week’s 241 #Foodiemonday bloghop theme is Flatbread Fiesta suggested by Poonam Bachhav who blog at Annapurna. Poonam is a very talented blogger. I always love her different types of thali recipes and beautiful pictures. Visit her space for different types of mouthwatering recipes. Poonam already shared some different paratha or flatbread recipes like Mint and paneer stuffed paratha, Leftover dal paratha, Achari aloo paratha and many more.

Recipe is very simple and easy. Just mash the soaked sabudana well with all the ingredients. Make balls and flatten with your palm. Shallow fry with little ghee or oil till golden brown and crisp. To get crispy paratha shallow fry on low heat. And be careful while flipping the paratha upside down to avoid breaking. Use green chilli and crushed black pepper according to your taste. If you want your paratha more spicy, add some more finely chopped green chilli or freshly crushed black pepper powder. You can also use black pepper powder. Vegan people can skip paneer or use tofu.

Recipe

Sabudana or tapioca – 1/4 cup

Potato – 1, boiled

Green peas – 1/3 cup, boiled or frozen

Sweet corn – 1/3 cup, boiled or frozen

Fresh coconut – 2 tablespoon, grated

Paneer or cottage cheese – 1/4 cup, grated or mashed

Green chilli – 1 – 2, finely chopped

Cilantro or coriander leaves – handful, chopped

Ginger – 1 inch piece, grated

Salt or rock salt to taste

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon

Or

Lemon juice – 1 teaspoon or to taste

Freshly crushed black pepper – 1/2 teaspoon

Oil or ghee/clarified butter to shallow fry

Method

1. Soak the sabudana or tapioca in water for 3 hours. After 3 hours sabudana will be soft. Check by pressing with your finger tips. If its not soft then let it soak for 30 to 60 minutes more. I have soaked for 3 hours.

2. Peel and grate or mash the boiled potato.

3. Drain the water of sabudana completely.

4. In a bowl mix soaked and drained sabudana, mashed or grated boiled potato, green peas, sweet corn, mashed or grated paneer or cottage cheese, grated coconut, ginger, green chilli, chopped cilantro or coriander leaves, cumin powder, freshly crushed black pepper, salt, chaat masala powder or lemon juice.

5. Mix and mash well. Taste and adjust salt and lemon juice if using.

6. Make balls to make paratha. Small or large as you want to make your paratha. I have made 4 paratha out of this dough.

7. Take a ball and press with your palm. If your dough is sticky grease your palm with little oil. Or keep the dough in refrigerator for 30 to 60 minutes. I kept the dough in refrigerator for an hour.

8. Make a round disc by pressing gently with your palm. Heat a pan and brush little oil or ghee in the pan. Place the circle on the pan and reduce the heat. Drizzle little oil or ghee over the paratha.

9. Shallow fry on simmer till edges becomes brown. Flip carefully to avoid breaking. Fry the other side too till brown.

10. Serve hot with any chutney or yogurt.

Notes

1. Use chilli according to your taste. Add more chilli if you want your paratha spicy.

2. You can use 1 – 2 tablespoon more coconut if you want.

3. Vegan people can omit paneer or use tofu.

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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