Chicken Rezala


Chicken rezala. A mughlai dish which is very famous in Bengal. Chicken rezala is a yogurt based fragrant rich creamy curry. Yogurt, whole spices and Kewra water made the dish aromatic and delicious.

First time I tasted famous rezala of Sabir in Kolkata with my elder sister Chhobidi and brother in law long years ago. But still remember the taste. Chhobidi and brother in-law were left for heavenly abode. But I am dedicating this post to their younger daughter and my lovely niece Ellora Roy.

I have shared some more chicken recipes on this blog. Click on the name below for recipe.

1. Chicken chaap

2. Chicken clear soup

3. Chicken dak bungalow

4. Zafrani chicken

5. Chicken kosha

6. Sikkimese chicken curry

7. Hariyali chicken

8. Easy spicy pressure cooker chicken

9. Andhra chicken curry


Monday again and this week its time for dahi/curd or yogurt. 294 #Foodiemonday bloghop theme is Dahi Dhamal suggested by Priya Vijaykrishnan who blog at Sweet Spicy Tasty. Priya has amazing collection of authentic South Indian recipes with different types of continental recipes. I have to try her Bean corn Quesadilla and Keerai sambhar soon.

To make this chicken rezala you have to marinate the chicken pieces in yogurt or curd/dahi and some spices for atleast an hour. You can marinate the chicken for overnight in refrigerator. Make a smooth paste of poppy seeds and cashew nuts. For easy grinding soak poppy seeds and cashew nuts in hot water. Or you can dry grind the poppy seeds first. I always store some dry ground poppy seeds. Just add little water with dry ground poppy seeds and grind for a few seconds. You will get perfectly ground smooth paste for your curry. For better result cook chicken rezala with ghee or clarified butter. But if you don’t want to use ghee use any vegetable oil with 1 tablespoon ghee. I have used 1 tablespoon Mustard oil in marination and refined white oil with ghee for cooking. You can also marinate with the chicken with ghee or any white oil.


Recipe

Chicken – 500 gram

Curd/dahi oryogurt – 1/2 cup

Ginger garlic paste – 1&1/2 tablespoon

Black pepper powder – 1 teaspoon

Salt to taste

Oil – 4 tablespoon + 1 tablespoon

Ghee – 1 tablespoon

Onion – 2 large

Green chilli – 5 – 6 or to taste

Cashew nuts – 12

Poppy seeds – 2 tablespoon

Bay leaf – 2

Dry red chilli – 5

Black cardamom – 1

Green cardamom – 4

Cinnamon – 1&1/2 inch piece

Cloves – 4

Saffron – a pinch

Milk – 1/4 cup

Water – 1&1/2 cup

Kewra water – 2- 3 drops


Method

1. Clean and wash the chicken well. Drain the water completely. Marinate with curd, black pepper powder, ginger garlic paste, salt and 1 tablespoon oil or ghee. I have used mustard oil in marination but you can use any oil. Mix well, cover and keep in refrigerator for an hour. You can keep the marinated chicken overnight in refrigerator. But if you don’t have time marinate the chicken at least 30 minutes to one hour.

2. Soak the cashew nuts and poppy seeds in hot water. This time I have used dry ground poppy seeds so soaked only cashew nuts in little hot water till cashew nuts becomes soft. Soaking will make your grinding easy. You can dry grind the poppy seeds or khas khas into a fine powder and store in an airtight container in refrigerator to make your cooking easy. Grind the cashew nuts, poppy seeds and green chilli into a smooth paste and keep aside.

3. Also grind the onion into smooth paste separately.

4. Lightly crush the green cardamom in a mortar pestle. Soak saffron in 1/4 cup hot milk.

5..Heat oil and ghee or clarified butter in a pan or wok. You can use only ghee if you like or skip ghee and make with oil only. But for better taste use little ghee. I have used only 1 tablespoon. You can use any refined vegetable oil.

6. Now add bay leaves, crushed green cardamom, black cardamom, cinnamon, cloves and dry red chilli. Fry for a few seconds or until whole spices becomes fragrant. Spices shouldn’t be burnt. Add onion paste and saute till oil leaves the sides.

7. Take out the chicken from marinated mixture and mix with sauteed onion paste. Add salt. Be careful while adding salt. We already used salt in marination. Stir well. Cover and stir in between.

8. Cook till chicken dried up and oil floats on top. Don’t forget to check and stir in regular interval to avoid sticking to the bottom. Add cashew nuts, poppy seeds and green chilli paste. Saute and till oil leaves the sides.

9. Add soaked saffron and water.Add warm water as require to make gravy. I have used 1 cup first and added 1/2 cup more warm water because chicken was about to dried up and still little uncooked.

10. Cover and cook till chicken becomes soft. Timing depends on the quality of chicken. So keep an eye and check in between.

11. Taste and adjust the salt. Add Kewra water mix and remove from heat. Garnish with saffron and fried dry red chilli and serve with steamed rice, pulao, rumali roti, naan, tandoori roti, paratha or simple fulka roti or any Indian flat bread.

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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Andhra Chicken Curry


Andhra style chicken curry. A hot spicy and lipsmackingly delicious chicken curry from Andhra cuisine. Freshly ground dry roasted whole spices, chillies and aromatic spices made this curry so special and mouthwatering.

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

You may like some more chicken recipes on this blog.

1. Chicken chaap

2. Chicken clear soup

3. Chicken dak bungalow

4. Zafrani chicken

5. Chicken kosha

6. Sikkimese chicken curry

7. No oil hariyali chicken

8. Easy spicy pressure cooker chicken

This week’s #Foodiemonday bloghop theme is Curries From The South suggested by Narmadha who blog at Nams Corner. If you love authentic dishes then do visit her space. Narmadha has amazing collection of authentic and innovative recipes. I have bookmarked her Baked chicken nuggets recipe to try. I also love her different kinds of soup and rasam recipes.

Now coming to the recipe. You can also make this chicken curry in pressure cooker to make it in less time. You have to dry roast Poppy seeds, cumin seeds, coriander seeds, green cardamom, cinnamon, cloves, whole peppercorn and a small piece of star anise. Star anise is optional, if you don’t have it then you can skip it.



These dry roasted spices will make your curry flavorful. Always marinate the chicken at least for 30 minutes. You can cover and keep the marinated chicken overnight in refrigerator. And onion, curry leaves, tomato will give a wonderful taste to the curry. I always use mustard oil to marinate the chicken but you can skip it if you want.



Recipe

For marination

Chicken- 500 gram

Curd- 4 tablespoon

Lemon juice- 2 teaspoon

Red chilli powder- 1 tablespoon

Black pepper powder- 1 teaspoon

Ginger garlic paste- 1 tablespoon

Salt- 1 teaspoon

Turmeric powder – 1/2 teaspoon

Mustard oil- 1 tablespoon

Spices to dry roast

Poppy seeds- 1&1/2 tablespoon

Green cardamom- 4

Cinnamon- 1&1/2 inch piece

Cloves-4

Cumin seeds – 1 teaspoon

Coriander seeds- 1 tablespoon

Black peppercorn- 4

Star anise- a small piece, optional

For gravy

Onion-3 medium, finely chopped

Green chilli- 5-6 chopped

Curry leaves -1 spring

Tomato- 1 chopped

Cilantro or coriander leaves – handful

Oil- 3-4 tablespoon

Salt to taste

Water- 1&1/2 cup or as required



Method

1. Clean and wash the chicken well. Drain and keep aside.

2. In a bowl mix curd, lemon juice, mustard oil, ginger garlic paste, black pepper powder, turmeric powder, red chilli powder and salt. Add chicken pieces and mix well. Marinate for 30 minutes or an hour. I like to use little mustard oil in marination. But you can skip it if you want. You can marinate the chicken without any oil.



3. In a pan dry roast poppy seeds lightly and transfer the seeds on a plate. In the same pan dry roast cumin seeds, coriander seeds, green cardamom, cinnamon, cloves and star anise. Star anise is absolutely optional if you don’t have, skip it. I like the flavour so I used a small piece. Grind the roasted poppy seeds and all the whole spices when cool.

4. Heat oil in a pan or wok. Add chopped onion, curry leaves and green chilli. Add green chilli according to your spice tolerance. I have used 4 chopped green chilli and 2 slit green chilli. Fry till onion becomes light brown.


5. You can also make it in pressure cooker. See notes for pressure cooker method.

6. Add chopped tomato, cilantro or coriander leaves and salt. Saute till tomato becomes mushy and oil leaves the sides.



7. Now add chicken pieces and fry till chicken pieces change it’s colour and oil leaves the sides.



8. Add dry roasted and ground spices and saute for 1-2 minutes. Add 1&1/2 cup water and remaining marination. Mix and cover.



9. Cook for 10-15 minutes. Check and stir in between.

10. After 15 minutes my chicken was still slightly uncooked so added 1 cup water more and cooked covered for 10 minutes on low heat.



11. Add water as require to get your desired consistency. Add water and when its starts to rolling boil cover and cook on simmer for 10-15 minutes more or till chicken becomes soft. Timing depends on the quality of chicken. Sometimes chicken cooked perfectly in 10 minutes. You can also make this curry semi dry or dry. Add water accordingly.

12. Remove from heat. Your spicy delicious Andhra style chicken is ready.



13. Garnish with cilantro or coriander leaves and slit green chili. You can also use lemon wedges for garnishing. Serve with steamed rice, pulao, jeera rice, roti, paratha, naan or any bread.


Notes

1. You can also make this curry in pressure cooker. After adding water pressure cook for three whistle. For pressure cooker add only 1 or 1&1/2 cup water or as you like your gravy.

2. You can add more chillies to make your curry more spicy or use less chillies if you are making for kids.

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

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

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Grape Cape Gooseberry Salad With Amada And Kasundi


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

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

1. Fruity salad with dried basil

2. Corn salad

3. Fruity salad

4. Peas chickpea low calorie salad

5. Mango pomegranate and tender coconut salsa

6. Watermelon salsa

Ingredients used to make this salad.

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

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

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

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

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

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

Cucumber are low calorie and highly nutritious.

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

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

Raw mango will give a tanginess to the salad.

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

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


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

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


Recipe

Black grapes- 1 cup, halved

Cape Gooseberries or rasbhari- 1 cup, halved

Lettuce- 1 cup, chopped

Tomato- 1, chopped

Green chilli- 1-2 finely chopped

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

Carrot- 2 small

English cucumber- 1

Amada or mango ginger- 2 tablespoon, peeled and grated

Kasundi or mustard sauce- 1 tablespoon

Grated raw mango- 2 tablespoon

Sweet corn- 1/2 cup

Mint leaves- 1/4 cup

Cilantro or coriander leaves- 1 tablespoon, chopped

Lemon juice- 1 tablespoon or to taste

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

Black pepper powder – 1/2 teaspoon


Method

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

2. Tear up mint leaves roughly with your hand.

3. Cut the cucumber into small pieces.

4. Peel and grate the carrot.

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

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

Notes

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

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

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

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

5. Add chilli according to your spice tolerance.

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

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

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Multigrain Chocolate Cookies Or Shortbread Cookies/Nankhatai

Eggless chocolate cookies or chocolate nankhatai/shortbread cookies. A delicious and healthy treat for your kids. Cookies are made with multigrain flour or a mixture of wheat, barley, ragi, corn, chana or chickpea and soybean flour and little cornmeal. And sweetened with organic jaggery powder. You can also use normal powdered sugar, coconut sugar or brown sugar. You can add some choco chips or chopped dry fruits in the dough if you want.

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I got a bottle of farm fresh organic jaggery powder from my loving neighbor Jagjeet Kaur Kang (Sona). Every year she brings a bottle for me from her parents home. And I love to use this jaggery in my bakes like

Gluten free apple almond cupcakes

Apple almond saffron whole wheat muffins

No butter no sugar oats almond cookies

Gluten free vegan apple jaggery cake

Whole wheat coffee jaggery cookies

Whole wheat Bournvita cake

and Gluten free oats tutti frutti jaggery cookies . So thanks to Sona and a big thank to her brothers who cultivate in their farm.

Sending this post to 275 #Foodiemonday bloghop theme is Healthy Bakes suggested by me. Eagerly waiting to see my fellow blogger’s recipes using different kinds of healthy flour or some healthy baked dishes.

I have used store bought multigrain flour but you can make a mixture of different flours if you want. And if you don’t have organic jaggery powder then you can use unrefined or raw sugar, brown sugar, powdered sugar, jaggery powder, coconut sugar or any sweetener of your choice. My kids like less sweet so I had used 1/3 cup organic jaggery powder, if you like your cookies sweeter then add 1 cup sweetener. Cornmeal will make your cookies crisp. But you can also use oats powder, besan or chickpea flour or simply increase the amount of multigrain flour. For soft and mouth melting cookies bake for only 10 – 12 minutes. And for crispy cookies bake for 15 – 20 minutes. Every oven takes different time so check after 10 minutes. If you are using OTG set the temperature at 180° but in new microwave convection mode bake at 160°.

Recipe

Multigrain flour – 1 cup

Cornmeal or makka atta – 1/3 cup

Semolina or suji – 2 tablespoon

Cocoa powder – 2 & 1/2 tablespoon

Butter – 1/2 cup

Organic jaggery powder – 3/4 cup

Vanilla essence – 1/2 teaspoon

Baking powder – 1/2 teaspoon

Baking soda – 1/4 teaspoon

Choco chips as require

Method

1. Preheat the oven at 180°.

2. Grease a baking tray or line with parchment paper.

3. In a bowl mix multigrain flour, cornmeal, semolina, cocoa powder, baking powder and soda.

4. In a large bowl whisk jaggery powder and butter well. I have used homemade white butter. I like my cookies less sweet but if you want sweeter cookies use 1 cup organic jaggery powder.

5. Add vanilla essence and whisk again.

6. Now add all the dry ingredients. Mix well and make a smooth dough.

7. Make small balls. You can make 21 – 22 small cookies. Or make larger balls to make large size cookies.

8. Press the ball gently with your palm and arrange the cookies on greased or lined baking tray.

9. Press ones choco chip in the middle. I had used white choco chips. You can use any choco chips or dry fruits of your choice. But this step is optional.

10. Bake the cookies in preheated oven for 12-15 minutes or till cracks appears. For crisper cookies bake for a few minutes more. Let the cookies cool down before serving. Enjoy the cookies with your milk, tea or coffee.

Notes

1. Any flour can be used to make these cookies.

2. You can also add some choco chips or shredded almond or any dry fruits in the dough.

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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MISSING GOURMET FOOD DURING LOCKDOWN? TRY THIS.

Here is my daughter’s first recipe post. Feeling very happy to share with my readers. Hope you will like it.

The Retrospective Procrastinator

I had posted these photographs on my Instagram, and almost everyone asked me for the recipe. TBH, even I was surprised by my cooking skills – both turned out quite delicious. During normal times, I would spend INR 500+ for this meal in a restaurant! :O

wp-15898853392883266186397343902364.jpg

So, here’s the recipe.

Mushroom Sauce:

  • Finely chopped mushrooms
  • Finely chopped onion
  • Fresh Basil leaves
  • Oregano sprinkle
  • 5-6 cloves of garlic, crushed
  • Butter
  • 1 spoon Maida 
  • Pinch of sugar
  • Milk
  • Salt
  • Black pepper

Melt butter in a pan (on low heat). Add garlic, followed by onion. Sprinkle a pinch of sugar. Let the onion become golden. Add the mushrooms and basil, and stir till all the water from the mushroom evaporates. Add salt, oregano, maida – keep stirring till the raw smell of maida goes away. Add milk and some water. Keep stirring on low flame till it becomes dense. Mushroom Sauce is…

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Gobhi Palak Paneer Or Cauliflower With Spinach And Cottage Cheese

Gobhi palak paneer or cauliflower with spinach and cottage cheese.
A spicy, rich and delicious curry to serve with any type of bread or rice.
Paneer, cashew nuts, melon seeds and spices made this cauliflower curry rich spicy and mouthwatering.

You may like some more cauliflower recipes on this blog.

1. Cauliflower with ginger julienne

2. Cauliflower with coconut and poppy seeds

3. Fulkopir paturi

4. Spicy cauliflower stir fry

Monday again and our this week’s 228 #Foodiemonday bloghop theme is winter delight suggested by Priya Iyer who blog at The World Through My Eyes. Priya is a very talented blogger and a very dear friend. Do visit her space for lots of healthy and yummy recipes. I love her healthy and delicious recipes. Recently loved her Thai pineapple salad. I am going to try it soon.

I have used two winter special vegetables cauliflower and spinach in this curry. We can get all the vegetables round the year these days. But seasonal vegetables taste best. This curry is also perfect for a party side dish. Its goes well with any type of Indian bread or rice dishes. Sauteed and ground onion, tomatoes, garlic, ginger, chili, cashews, melon seeds, cardamom, cinnamon and cloves made this curry thick, creamy and delicious.

Recipe

Cauliflower – 1, medium

Spinach – 100 grams

Paneer or cottage cheese – 1 cup, crumbled

Cashew nuts – 7 – 8

Melon seeds – 2 tablespoon

Onion – 1 large, sliced

Garlic cloves – 5 – 6

Ginger – 1 inch piece

Tomato – 2 medium, chopped

Green chilli – 3 – 4 or to taste, chopped

Green cardamom – 2

Cinnamon – 1 inch piece

Cloves – 3

Oil – 4 tablespoon

Salt to taste

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Method

1. Cut the cauliflower in small florets. Rinse well and keep aside.

2. Clean wash and chop the spinach.

3. Peel and chop the ginger and garlic roughly.

4. Heat 2 tablespoon oil in a pan. Add green cardamom, cloves and cinnamon.
Add sliced onion, chopped green chilli, ginger and garlic. Fry until onion becomes brown.

5. Add chopped tomatoes and saute till tomatoes becomes mushy.

6. Add cashew nuts, melon seeds and chopped spinach. You can use almond instead of cashew nuts if you want. Use soaked and peeled almonds if using.
Saute till spinach cooked well.

7. Add crumbled paneer or cottage cheese. I have used homemade paneer or cottage cheese. Mix well and saute for 2 minutes. Let the mixture cool down.

8. Now grind into a smooth paste with the help of little water.

9. Heat remaining 2 tablespoon oil in a pan. Add cauliflower florets and salt. Fry till the florets becomes golden brown.

10. Add ground mixture, cumin powder, coriander powder, turmeric powder and garam masala powder. Mix well.
Saute for 2 minutes or till dried up.

11. Add 2 cup water and mix. When it starts to rolling boil reduce the heat. Cover and cook on simmer for 15 minutes or until the cauliflower becomes tender. Stir in between.

12. Taste and adjust salt if require. You can add little more water if you want more gravy. Or if you want thick gravy or dry curry cook for some more time.
When you get your desired consistency remove from heat.

13. Garnish with onion rings and cilantro or coriander leaves. Serve with steamed rice, pulao, fried rice, jeera rice, roti, paratha, naan, puri or any bread.

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. Please share your thoughts and suggestions in comment.
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Okra / Lady’s Finger Or Bhindi Korma

Okra/lady’s finger or bhindi korma.
Bored of regular bhindi or okra fry or masala stir fry? Try this restaurant style rich, spicy, aromatic and delicious gravy of okra. Never heard of bhindi korma right? Try it, I am sure you will love the taste.
You can also make it as a party side dish. Everyone will enjoy the finger licking taste of this bhindi korma. Cashew, almond and melon seeds gives the gravy rich taste and texture. And whole spices makes it flavourful.

You may like some more korma recipes on this blog.

1. Soya chunks or soya nugget korma

2. Savoury rasgulla korma

3. Egg korma

And get two more okra recipes here.

1. Sarso bhindi or okra in mustard sauce

2. Okra with one teaspoon oil

Okra can double as a nutritional powerhouse filled with vitamins, minerals, and other nutrients that provide an array of health benefits from treating diabetes to preventing kidney disease.

A single cup of raw okra has a little over 30 calories, about 3 grams of dietary fiber, 2 grams of protein, 7.6 grams carbohydrates, 0.1 grams of fat, 21 milligrams of vitamin C, around 88 micrograms of folate, and 57 milligrams of magnesium. This makes okra a nutrition hero and a very available food when it comes to our health.
Whether you consume okra stewed, boiled, fried, or even in pickled form, you can reap the health benefits of this little green vegetable any time of the year. Here’s how:
1. Alleviates Asthma
2. Lowers Cholesterol
3. Manages Diabetes
4. Boosts Immune System
5. Prevents Kidney Disease
6. Promotes Healthy Pregnancy
Read more about health benefits of okra here.

To make this lip-smacking korma you can fry the okra and make masala previously. For masala fry chopped onion, garlic, ginger, cardamom, cinnamon, cloves, soaked cashews, almond and melon seeds. Let it cool down and grind to make smooth paste.
I have used cashews and almond both 1 tablespoon each. But if you want you can use 2 tablespoon only cashews or almond.

You can use any fried vegetable, eggs, chicken in this gravy instead of okra.

Recipe

Bhindi/okra or lady’s finger – 250 gram

Tomato – 2, chopped

Onion – 2, sliced

Garlic – 3 – 4, chopped

Ginger – 1/2 inch piece, chopped

Green cardamom – 3

Cinnamon – 1/2 inch piece

Cloves – 3

Melon seeds – 2 tablespoon

Cashew nuts – 1 tablespoon

Almond – 1 tablespoon

Salt to taste

Cumin powder – 1 & 1/2 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Kashmiri red chilli powder – 1 tablespoon

Green chilli – 2, slit

Coconut milk – 1 cup

Water – 1 cup

Oil – 4 tablespoon + to fry okra

Method

1. Soak almond, cashews and melon seeds in hot water. Peel the almonds when cool and drain the water. You can use 2 tablespoon only almond or cashew nuts.

2. Rinse bhindi or okra well. Drain the water and spread on a plate.

3. Cut off the tips from both ends. If you are using small or medium sized okra keep it whole. Or if using large size make them half.

4. Heat sufficient oil and fry all the bhindi or okra till light brown and keep aside.

5. Heat 2 tablespoon oil in a pan. Add green cardamom, cinnamon, cloves, onion, garlic and ginger.

6. When onions starts to change it’s colour add the tomatoes. Saute till tomatoes becomes mushy. Now add soaked almond, cashews and melon seeds. Mix well and switch off the heat.

7. When it cool down grind to make a smooth paste.

8. Heat 2 tablespoon oil again. Add the ground paste, salt, cumin powder, coriander powder, turmeric powder, garam masala powder and kashmiri red chilli powder. Saute till oil leaves the sides.

9. Add coconut milk, water and 2 slit green chilli. Mix well. When it starts to boil reduce the heat.

10. Cook on simmer for 10 minutes. Stir in between.

11. Add fried bhindi or okra. Mix and cook on simmer for 10 minutes more.

12. Your delicious okra or bhindi korma is ready. You can add 1 – 2 tablespoon fresh cream at the end if you like.

13. Serve with steamed rice, pulao, jeera rice, fried rice, roti, paratha, puri or any bread.

Notes
1. You can air fry the okra instead of deep frying.
2. Add slit green chilli more or less according to your taste.
3. You can use any fried vegetable, eggs or chicken in this gravy instead of okra or bhindi.

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

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
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Jam Cake / Whole Wheat Flour Cake

Egg less whole wheat flour jam cake. Soft, delicious and easy to make cake.
No need to add sugar. Mixed fruit jam gives a lovely colour and perfectly sweet taste. I didn’t used refined flour or maida. Cake is made of only whole wheat flour or atta. But you can use any flour of your choice. Even you can use any flavoured jam instead of mixed fruit jam.

Sharing this recipe from my archive. Made this cake first time 4 years ago. Got the recipe in food group Chef At Large from Nisha Ambar. Nisha is an excellent baker. Loved her all the bakes but this cake attract me a lot. Tried and loved the taste. Now sharing this simple yet delicious recipe here. Thanks Nisha for this wonderful recipe.

This week our 195 #Foodiemonday bloghop theme is Third Letter Magic suggested by Amrita Iyer who blog at The Food Samaritan. Do visit her space for mouthwatering recipes.

In this theme we have to share a recipe with the third letter of our name. I was thinking about the letter J and remember this delicious jam cake. Earlier I have made it with choco chips but this time used walnuts. You can use tutti fruity, choco chips or any dry fruits of your choice. This time I didn’t use any other flour for this cake like my other cakes, followed exact Nisha’s recipe. If you want you can also make it with any gluten free flour or refined flour or maida or mixed flour.

Recipe

Whole wheat flour or atta – 1 cup

Mixed fruit jam – 1/3 cup

Curd – 1/2 cup

Olive oil – 1/2 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Vanilla essence – 1 teaspoon

Walnut – 1/4 cup + to sprinkle, chopped

Method

1. Preheat the oven at 180° for 10 minutes.

2. Grease a baking pan with oil and dust with flour or line with parchment pepper.

3. Sieve whole wheat flour or atta, baking powder and soda.

4.In a large bowl mix oil, jam and curd. Whisk to blend everything well. Add vanilla essence and whisk again.

5. Add all the dry ingredients and mix well.

6. Fold in the walnuts.

7. Pour the batter in the greased and flour dusted cake pan. Tap the pan on your kitchen counter 3 – 4 times to remove air bubbles.

8. Level the top with a spoon and sprinkle walnuts over it.

9. Bake in the preheated oven at 180° for 30 – 35 minutes or until the toothpick comes out clean. Insert a toothpick in the middle of the cake to check.

10. Let the cake cool down completely. Slice and serve.
Happy baking 😊

Notes
1. Refined flour or maida or any four can be used instead of whole wheat flour or atta.
2. You can use choco chips, tutti fruity or any dry fruits of your choice instead of walnut.
3. Any flavourless vegetable oil can be used instead of olive oil.

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

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Fennel Oats Millet Cookies / Gluten Free Cookies

Fennel oats pearl millet cookies.
Gluten free crispy aromatic cookies with all the goodness of pearl millet or bajra, oats and jaggery. Used very little ghee or clarified butter. Perfect treat for your kiddos and you.

We have discussed a lot about millet flour and oats on my earlier posts so no more words about the health benefits of these ingredients. This time have a look at the benefits of jaggery.
Manoj K. Ahuja, Sukhda Hospital, says “It is best consumed during the winter months because winter is the season of fresh jaggery. Since it is rich in many vital vitamins and minerals, jaggery boosts immunity, keeps the body warm, helps treat cold and cough and controls the temperature of the body. This natural sweetener has been a great go-to ingredient in India since time immemorial.”
Here are 15 jaggery benefits
1. Prevents constipation
2. Detoxes the liver
3. Treats flu-like symptoms
4. Blood purifier
5. Boosts immunity
6. Cleanses the body
7. Eases menstrual pain
8. Prevents anaemia
9. Boosts intestinal health
10. Cools the stomach
11. Controls blood pressure
12. Prevents respiratory problems
13. Relieves joint pain
14. Weight loss
15. Good source of energy

Read more about jaggery benefits here.
Source – NDTV Food

These cookies are delicious with crispy crunchy texture. But if you want Mouth melting cookies just increase the amount of ghee or butter. Use 1/2 to 3/4 cup and don’t use milk. Use ghee or butter only to make smooth and soft dough. I have used little sugar but if you want you can make it with only jaggery powder. On my first try I have used 1/2 cup oats and 1/2 cup ghee. Taste is too good but cookies lose it’s shape and becomes flat. See the picture below. So tried again and very happy with the result. Reduced the amount of ghee and used 1 cup oats. Taste and shape both are excellent.

Sending this post to A to Z challenge, a challenge initiated on Facebook Group, created by Jolly
and Vidya.
Wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month. This month’s Alphabet is letter F. I have chosen fennel seeds for this month.

Lightly dry roasted fennel seeds and cardamom made these cookies aromatic. Not only healthy and aromatic but the cookies are yummy because of dessicated coconut, fennel, cardamom and jaggery mixed taste.

Recipe

Oats – 1 cup

Fennel seeds or sounf – 1 tablespoon

Pearl millet or Bajra flour – 1/2 cup

Baking powder – 1/2 teaspoon

Baking soda – 1/4 teaspoon

Desiccated coconut – 1/2 cup

Cardamom powder – 1 teaspoon

Powdered sugar – 1/4 cup + 2 tablespoon

Jaggery powder – 1/2 cup

Ghee/clarified butter or unsalted butter – 1/4 cup

Milk – 3 tablespoon or as require

Method

1. Preheat the oven at 180° for 10 minutes.

2. Grease or line a baking tray with parchment paper.

4. Lightly dry roast fennel seeds or sounf in a pan. Remove from heat and keep aside.

5. Sieve the pear millet or Bajra flour in a bowl.

6. Grind the fennel seeds and oats altogether. Make fine powder.

7. Add dessicated coconut in the grinder and grind again.

8. Mix ground fennel seeds, oats dessicated coconut, pearl millet or Bajra flour, cardamom powder, baking powder and soda.

9. In a large bowl mix ghee or unsalted butter, powdered sugar and gur or jaggery powder. Mix well.

10. Add all the dry ingredients and 3 tablespoon milk. . Make a smooth dough. Add little more milk if require to make smooth dough.

11. Make small balls. I have made 26 cookies with this dough.
Place the balls on baking 1 inch apart.

12. Press the balls with a fork two times to make zigzag.

13. You can simply flatten the balls with your palm if you want. Or you can roll the ball with rolling pin and cut with your favourite cook cutter. You can make thin cookies if you like. But don’t make too thin.

14. Bake in the preheated oven at 180° on middle rack for 12 – 15 minutes or till the edges becomes brown.

15. Let the cookies cool down completely before serving. Cookies will soft when hot and become crisp after cooling. Store in a airtight container for later use.

Happy baking 😊

Notes

1. Whole wheat refined or any flour can be used instead of pear millet and oats.
2. You can make these cookies with only jaggery. Omit powdered sugar and increase the amount of jaggery powder.
3. If you want Mouth melting cookies skip milk and use only ghee or butter to make the dough.
4. You can add tutti fruity dry fruits or choco chips in the dough if you want.

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

I would love to hear from you. Please share your thoughts and suggestions in comment.
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https://in.pinterest.com/sujataroy1291

Semolina Cake / Suji Cake / Rawa Cake

Suji/rawa or semolina cake.
A cake with all the ingredients we use on sankranti. Loaded with dry fruits, mawa, til or sesame seeds, coconut and flavoured with cardamom and caramel. In Bengal we use khoya/mawa or dried milk, sesame seeds, coconut and dry fruits to make sankranti delicacies. Usually we make a stuffing for our puli pithe with these ingredients. And we use khajur gur or date palm jaggery in this stuffing. I have very little date palm jaggery in my pantry this time so didn’t use jaggery in the cake but drizzled little jaggery syrup on the cake. And it enhanced the flavour and taste. But if you don’t have date palm jaggery then you can skip it.
I have made it with suji or semolina but you can use any flour of your choice.

In dry fruits I have used 2 heaped tablespoon each chopped cashew, raisins, almond, walnut, tutti fruity, candied cherry, you can use any dry fruits of your choice. Make small pieces and use 3/4 – 1 cup mixed dry fruits. I have used my blender to mix sugar with all the other ingredients. So normal granulated sugar is perfectly fine, no need of powdered sugar.

I have made it two times. First one in round cake pan. Used refined flour or maida with semolina. Sprinkle til/sesame seeds and tutti fruity over the cake. Look at the crumb. Cake taste amazing.

And second time used my bundt pan. Used whole wheat flour or atta instead of refined flour. Sprinkled sesame seeds and tutti fruity in the greased and flour dusted bundt pan and poured the batter over it. You can also make upside down cake in a round cake pan this way.

Last week in our bloghop group we were discussing about festival recipes. Priya Iyer who blog at The World Through My Eyes asked why not cake? So here is super yummy cake for festive season. Thanks Priya for the suggestion.

Sending this post to 179 #Foodiemonday bloghop #foodmagbest theme. This week Seema Doraiswamy Sriram who blog at Mildly Indian suggested the theme.

Do visit her blog for the amazing recipes she shared.

I have decided to skip this week because Seema suggested that post a recipe which we will love to see on food magazine cover. My all the pictures are clicked by phone. The pictures are simple and mostly unedited. And which is my best recipe? Let’s decide it my readers. But my fellow bloggers and bloghop members said don’t skip and don’t think about cover, just post your recipe. Thanks friends. So here is a delicious and festive cake recipe for my readers with the pictures without any editing. Pictures are simple but taste of this cake is awesome. I am sure you will love the taste.

Recipe

Suji or semolina – 1 cup

Flour – 1/2 cup + 1 tablespoon

Cardamom powder – 1 teaspoon

Khoya/mawa or dried milk – 1/2 cup

Milk – 1/2 cup + 2 tablespoon

Oil – 1/2 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Thick yogurt – 1/4 cup

Granulated sugar – 1 cup

Caramel essence – 1 teaspoon, optional

Desiccated coconut – 1/2 cup

Cashew nuts – 2 tablespoon, chopped

Raisin – 2 tablespoon

Walnut – 2 tablespoon, chopped

Almond – 2 tablespoon, sliced

Tutti fruity – 2 tablespoon

Candied cherry – 2 tablespoon, chopped

Or

Chopped mixed dry fruits – 3/4 – 1 cup

Sesame seeds and tutti fruity to sprinkle

For jaggery syrup

Khajur gur or date palm jaggery – 1/4 cup, grated

Water – 1 tablespoon

Method

1. Grease a cake pan with oil and dust with flour or line with parchment paper.

2. Preheat the oven at 180° for 10 minutes.

3. Chop the raisins into half and mix with all the chopped dry fruits and 1 tablespoon flour.

4. In a blender blend mawa or dried milk, yoghurt, sugar, suji or semolina, milk, cardamom powder, dessicated coconut and oil. You can use your hand blender to blend. I have used soft homemade mawa. Get the mawa or dried milk recipe here.

5. Blend everything well.

Take out the mixture in a large bowl. Add flour and mix well. Make a lump free batter and keep aside for 30 minutes.

6. Now add baking powder and soda. Mix well.
Fold in the dry fruits.

7. If you are using a round cake pan pour the mixture into the pan. Tap the pan gently to remove air bubbles.

8. Sprinkle some sesame seeds or til. But this step is optional, you can skip it if you like.
Sprinkle tutti fruity over it.

9. Or you can make upside down cake. And if you are using bundt pan sprinkle sesame seeds and tutti fruity in greased and flour dusted bundt pan.

10. Pour the batter over it. Tap the pan 3-4 times.

11. Bake in preheated oven at 180° for 35 – 40 minutes or till the toothpick comes out clean.
Let it cool down.

12. In a pan heat date palm jaggery and +1 tablespoon water. Boil till jaggery dissolve completely. Let it cool down.

13. Turn out the cake into a plate.

14. Drizzle with date palm jaggery syrup.
Slice and enjoy the heavenly taste.
Happy baking 😊

Notes

1. Jaggery syrup is optional. Cake also taste great without it.
2. You can use any flour of your choice with suji or semolina. Like whole wheat flour or atta, refined flour or maida or you can also use any gluten free flour.
3. Cake can be made with any flour instead of suji or semolina.
4. Sugar will be mixed with other ingredients in blender so normal granulated sugar can be used.

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

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
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