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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Carrot Peas Instant Appe Or Paniyaram


Carrot peas instant appe or paniyaram. You don’t need to soak grind and ferment the batter to make this appe. A spicy and delectable snack without much oil. So you can call it a healthy treat for health conscious people. These low calorie fritters can be served with any chutney or sauce.


Kuzhi paniyaram, or Paddu/GuLiyappa/Yeriyappa/Gundponglu  or Gunta Ponganalu or Tulu : “appadadde” is an Indian dish made by steaming batter using a mould. The batter is made of black lentils and rice and is similar in composition to the batter used to make idli and dosa.The dish can also be made spicy or sweet depending on the ingredients Chillies and jaggery respectively. Paniyaram is made on a special pan that comes with multiple small fissures. Source


This carrot peas appe taste absolutely delicious. These round ball like appe are crisp from outside and soft inside. You will love the taste and texture. Semolina or suji appe are hot favourite amongst my family members. So I always try to make this with different ingredients. You may like some more easy apple recipes on this blog. Click on the name below for recipe.

1. Rice appe with cooked rice

2. Masoor dal or red lentil appe

3. Beetroot appe

4. Semolina and lentil appe

5. Roasted gram or sattu appe

6. Semolina and flatten rice appe

7. Sprouts and oats appe

Linking this post to 285 #Foodiemonday bloghop theme is Paniyaram Pan Magic suggested by Priya Vijaykrishnan who blog at Sweet Spicy Tasty. Her blog is really a treasure of different types of sweet spicy tasty recipes. I love her South Indian recipes as well as international recipes. I have to try her Aloo frankie Kathi roll soon.

I have added sauteed ground green peas and grated carrot with ginger and green chilli in the semolina batter. Green peas and carrot enhance the flavour and taste. I have used 1/2 cup green peas but you can use one cup peas if you like. Just increase the spices accordingly if you are using more green peas. You can also use any grated vegetables of your choice. Add all the grated or finely chopped vegetables with carrot and green peas while sautéing. I like my appe spicy but if you are making for kids reduce the amount of chilli. Its a no onion garlic recipe but you can add 1 finely chopped onion in the batter if you want. If you have leftover green peas stuffing of paratha or kachodi then you can add it in your appe batter.



Recipe

Carrot – 1

Green peas – 1/2 cup

Ginger – 1 inch piece

Green chilli – 3-4 or to taste

Semolina or suji – 1 cup

Curd – 1/2 cup

Water – 3/4 cup or as required

Salt to taste

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon

Lemon juice – 1 tablespoon

Baking soda – 1/2 teaspoon

Cilantro or coriander leaves – 2 tablespoon, chopped

Oil – 1 tablespoon + to fry


Method

1. Mix semolina or suji with curd and 1/2 water. Add salt and mix well. Cover and keep aside for 15-30 minutes.

2. Wash, peel and grate the carrot. Grind the green peas with ginger and green chilli. Add green chilli according to your taste. I like my appe spicy so used 4. You can add 1-2 tablespoon water for easy grinding.

3. Heat oil in a pan and add ground green peas, ginger and green chilli. Add grated carrot, salt and cumin powder. Add salt carefully. We have added salt in semolina too.

4. Saute till mixture completely dried up and raw smell of peas goes away. Remove from heat.

5. Add the green peas and carrot mixture into the suji batter. Add chaat masala, lemon juice and chopped cilantro or coriander leaves. Add water as require to make a thick batter.


6. Add baking soda and mix well.

7. Heat appe pan. Add a few drops of oil in all the holes.

8. Pour a spoonful of batter in every holes. Cover and cook on low heat till appe starts to change it’s colour and firm up.

9. Sprinkle little oil over all the appe. Flip and turn the appe upside down. Cook uncovered until appe becomes golden brown.

Serve hot with any chutney or sauce.

Notes

1. You can use any other vegetables with carrot and green peas.

2. You can double the green peas if you want. Increase the spices accordingly.

3. One finely chopped onion can be added in the batter.

4. You can also use leftover green peas stuffing of paratha or kachodi.

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

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

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Aloo Chaat


Aloo chaat. An easy quick and lipsmacking chaat made with fried potato cubes. Just mix everything and enjoy the spicy tangy and mouthwatering chaat at home.

According to Wikipedia Aloo chaat or alu chaat is a street food originating from the Indian subcontinent, it is popular in North India, West Bengal in Eastern India, Pakistan and also in parts of Sylhet Division of Bangladesh. It is prepared by frying potatoes in oil and adding spices and chutney. You may like some more chaat recipes on this blog. Click on the name below for recipe.

1. Ghugni and aloo kabli

2. Matar chaat

3. Chana or chickpea chaat

4. Sprouts chaat

5. Peanut chaat

This week 283 #Foodiemonday bloghop theme is Street Food Of India suggested by Priya Iyer who blog at The World Through My Eyes. Priya is a very talented blogger. Do visit her space for many mouthwatering recipes. Check out her Pav bhaji recipe for this theme.

Fried potatoes are used to make this chaat. But you can also use boiled potatoes if you want your chaat healthy. Or saute the boiled and cubed potatoes in little oil till crisp. I sometimes do so. But my daughter loves fried version so this time made with fried potato. You can also use green chutney or mint coriander or dhania pudina chutney if you want. I have used store bought Maggi tamarind chutney but you can use homemade tamarind chutney instead. You can also mix some thick curd in the chaat if you like the taste. Fine nylon sev looks good for garnishing. But I don’t have sev so used Haldiram aloo bhujia to garnish.


Recipe

Potato – 2, large

Oil for frying

Black salt – 1/2 teaspoon

Amchur or dry mango powder – 1 teaspoon

Red chilli powder – 1/2 teaspoon

Roasted cumin powder – 1/2 teaspoon

Chaat masala – 1/2 teaspoon

Green chilli – 1 small, finely chopped

Cilantro or coriander leaves – 1 tablespoon, finely chopped

Tamarind chutney or sauce – 1 & 1/2 teaspoon

Grated ginger – 1/4 teaspoon

Pomegranate arils – 3 tablespoon

Lemon juice – 1 tablespoon

Sev or aloo bhujia to garnish


Method

1. Peel the potatoes and cut into cubes. Rinse well and drain the water completely.

2. Heat oil in a pan or wok. Fry the potato cubes on low medium heat. Fry the potatoes in two three batches depending on the size of your pan.

3. Fry till potato cubes becomes golden brown and crisp. Stir to fry from all the sides evenly. Don’t increase the heat. Fry on low heat to cook the potatoes well from inside. Remove from oil with a slotted spoon.

4. In a bowl mix fried potatoes and all the other ingredients. I have used Kashmiri red chilli powder for colour. You can also use 1/2 teaspoon black pepper powder if you want. See notes for more options.

5. Mix well and taste. Add little more salt or tamarind chutney if required. Garnish with pomegranate arils and sev or aloo bhujia. Enjoy spicy tangy lipsmacking aloo chaat with your family.

Notes

1. Omit green chilli if you are making for small kids.

2. You can also add green chutney or mint coriander chutney if you like.

3. One small finely chopped onion can be used in the chaat.

4. You can garnish the chaat with ginger julienne.

5. You can add one tablespoon fried or roasted peanut for a crunch.

6. You can mix curd or thick yogurt in the chaat if you like the taste.

7. You can make this chaat with boiled potatoes instead of fried potatoes. Or saute the boiled potatoes till crisp with little oil for healthier alternative.

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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Maamoul Cookies / Date Filled Semolina cookies

Maamoul cookies or date filled semolina cookies. A famous Arab dessert which is usually made on festival time. Mouth melting, scented and lightly sweetened date stuffed cookies taste divine.

These cookies can be made with different fillings, like dates, pistachios, walnuts, almond or fig. Cookie dough shaped with a wooden mould. And most interesting is it’s shape depends on filling so that people can recognize the filling by it’s shape. Date filled maamoul cookies are flat topped and round shaped, pistachio filled are oval shaped and walnut filled are dome shaped. I don’t have maamoul mould so used my sandesh mould and fork. Place the date filled balls on baking tray and press with any mould or fork to give shape.

But now I have to order a maamoul mould. I will update the pictures when I can get it. You can get some more cookies recipe here.

Ma’amoul (Arabic: معمول‎ [mɑʕmuːl] also spelled m’aamoul, m’amul, m’aamul) is a filled semolina cookie found in Arab regions made with dates, nuts such as pistachios or walnuts and occasionally almonds, or figs. Ma’amoul are usually made a few days before Christmas, Easter, or Eid, then stored to be served with Arabic coffee and chocolate to guests who come during the holiday. It is popular throughout the Arab world, especially in the Arabian peninsula. They may be in the shape of balls, domed or flattened cookies. They can either be decorated by hand or be made in special wooden moulds. Ma’amoul with date fillings are often known as menenas, and are sometimes made in the form of date rolls rather than balls or cookies. Source – Wikipedia

When Kalyani Sri who blog at Sizzlingtastebuds suggested the theme Emirati Eats for this week’s 265 #Foodiemonday bloghop, I immediately decided to share this maamoul cookies recipe. Because it is one of my most favourite cookie. Kalyani has a wonderful blog with many mouthwatering recipes. Her Sweet and salty digestive biscuit and Bangalore bakery style Om biscuits are in my list. I will try these recipes soon. Do visit her space for many healthy and delicious recipes.

As I mentioned above these cookies are lightly sweetened and sprinkled with powdered sugar. But this step is optional. You can enjoy these delicious cookies without sprinkling sugar.

Traditionally these cookies are flavoured with orange blossom water and rose water. But if you don’t have orange blossom water or rose water, you can still make these cookies. I have used rose essence and cardamom powder in the dough and orange essence in date filling. You can use cinnamon powder too. Pistachios, walnuts or fig can be used for filling instead of dates. Traditionally coconut are not used in these cookies but I have used 1 tablespoon desiccated coconut in the filling for taste. You can skip coconut or replace with pistachios or walnuts. I have used homemade melted ghee or clarified butter, you can use butter. If you are using salted butter omit salt.

Recipe

Semolina or suji – 1 & 1/4 cup

All purpose flour or maida – 1/2 cup

Powdered sugar – 1/4 cup

Clarified butter/ghee or butter – 1/2 cup

Salt – a pinch

Milk – 1/4 cup

Rose essence – 1/2 teaspoon

Cardamom powder – 1/2 teaspoon

Baking powder – 1/2 teaspoon

For filling

Dates – 3/4 cup, pitted

Clarified butter/ghee or butter – 1 teaspoon

Orange essence – 1/2 teaspoon

Desiccated coconut – 1 tablespoon, optional

Almond – 1 tablespoon

Method

1. In a large bowl mix semolina or suji, all purpose flour or maida, baking powder, powdered sugar, cardamom powder and salt. Mix with your hand.

2. Now add milk and rose essence. Knead to make a smooth dough. Cover and keep aside for 30 minutes.

3. Grind the almond. You can dry roast the almonds before grinding.

4. Grind dates into smooth paste. In a bowl mix ground almonds, dates, desiccated coconut, ghee or clarified butter and orange essence. Make small balls and keep aside.

5. Grease or line a baking tray with parchment paper. Preheat the oven at 180°.

6. Make balls with semolina or suji dough. Balls should be double in size than date balls.

7. Flatten the ball with your palm. Place date ball in the middle. Close the edges and make ball again. Press gently with your palm.

8. Arrange the balls on greased or lined baking sheet. Press with a mould to make design or press with a fork.

9. Bake the cookies for 20 – 25 minutes or till the cookies becomes light golden brown. For crispy cookies bake for a few minutes more or let it cool down in oven.

10. Let the cookies cool down completely. Sprinkle powdered sugar over the cookies. Serve or store in airtight container for later use.

Notes

1. Walnut, pistachio or fig can be used for filling.

2. If you have orange blossom water use it instead of orange essence, rose essence and cardamom powder.

3. Butter can be used instead of ghee or clarified butter. If you are using salted butter skip salt.

4. Sprinkling of sugar is optional, you can skip this step.

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

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

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Herbed Milk Bread With Honey

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

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

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

1. Focaccia with whole wheat and soybean flour

2. Cheesey bread

3. Whole wheat bread

4. Oats flaxseed whole wheat bread

5. Multigrain bread

6. Zimbabwe cornbread

7. Olive Jalapeno savoury cornbread

8. Gluten free vegan multigrain bread

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

Baked wheat crackers by Jayashree

Baked aloo kulcha by Preethi

Buttermilk bread with savory swirls by Sasmita

Savoury cheese and vegetable muffins by Poonam

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

Recipe

Whole wheat flour or atta – 2 cup

All purpose flour or maida – 1 cup

Dry yeast – 1 & 1/2 teaspoon

Honey – 1 tablespoon

Salt – 1 & 3/4 teaspoon

Vinegar – 1 & 1/2 tablespoon

Milk powder – 2 tablespoon

Olive oil – 2 tablespoon + for greasing

Warm milk – 1 & 1/2 cup

Sriracha sauce – 2 tablespoon

Oregano – 2 teaspoon

Dried basil – 1 teaspoon

Method

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

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

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

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

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

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

7. Grease baking pan and keep aside.

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

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

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

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

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

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

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

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

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

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

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

Notes

1. You can use any grated cheese in stuffing.

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

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

4. You can use water instead of milk.

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

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

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Chana Or Chickpea Chaat With Raw Mango

Chickpeas/garbanzo beans or chana chaat with raw mango. An easy and quick yet lipsmacking dish. Spicy tangy in one word chatpata chaat is everyone’s favourite. If you have boiled chickpeas ready then its a completely no cook recipe. So perfect for summer days. You don’t need to spend much time in kitchen.

You can also use leftover boiled chickpeas to make this chaat. Finely chopped onion,tomato, green chilli, cilantro, grated raw mango and some spices made simple boiled chickpeas lipsmackingly delicious.

Bhaja moshla or roasted and powdered spices will enhance the taste but if you don’t have it you can skip or use dry roasted and powdered cumin. Earlier I have shared Ghugni and aloo kabli chaat and Matar chaat .

Nutritious chickpeas have many health benefits. Chickpeas, also known as garbanzo beans, are part of the legume family. As a rich source of vitamins, minerals and fiber, chickpeas may offer a variety of health benefits, such as improving digestion, aiding weight management and reducing the risk of several diseases. Additionally, chickpeas are high in protein and make an excellent replacement for meat in vegetarian and vegan diets. Including chickpeas in your diet regularly will support your health and may reduce your risk of developing chronic diseases, such as heart disease and cancer. Source – Healthline

Here are some more chickpeas recipes on this blog. Click on the name below for recipe.

1. Peas chickpeas low calorie salad

2. Chickpea potato dry sabji

3. Tomato coconut chickpea curry

4. Chana madra

5. Falafel

6. Pumpkin stir fry with chickpeas

7. Mint carrot beetroot hummus

And some black chickpeas recipe

1. Paneer kala chana kofta curry

2. Kadala curry or black chickpea curry

3. Kala chana Kabab

Sending this post to 247 #Foodiemonday bloghop theme is Chaat Time suggested by Swaty Malik who blog at Food Trails. Swaty has a lovely blog with many mouthwatering recipes. I always love her healthy and delicious recipes. With many other authentic and innovative recipes you will love her baking collection with many wonderful baked dishes. To get her baking collection click here and I also love her Moradabadi dal chaat, I will try it soon.

To make this delicious and quick chana chaat you have to boil chickpeas only. Then mix all the ingredients with chickpeas and enjoy the spicy tangy and mouthwatering chana chaat. Just finely chop onion, tomato, cilantro, green chilli, grated raw mango or kachcha aam and some spices. You can also add more lemon juice and grated raw mango if you want your chaat more tangy.

Recipe

Chickpeas/garbanzo beans or kabli chana – 1 cup

Salt – 1 teaspoon

Water – 2 cup

Onion – 1, finely chopped

Tomato – chopped

Ginger julienne – 1 tablespoon, optional

Green chilli – 1 – 2 or to taste, finely chopped

Cilantro or coriander leaves – 1 tablespoon, chopped

Grated raw mango ar kachcha aam – 1 tablespoon

Lemon juice – 3 teaspoon

Chaat masala – 1 teaspoon

Cumin or jeera powder – 1 teaspoon

Freshly crushed black pepper – 1/2 teaspoon

Bhaja moshla – 1 teaspoon, optional

Black or pink salt – 1 teaspoon

Kashmiri red chilli powder – 1/2 teaspoon,optional

Method

1. Rinse and soak chickpeas in sufficient water overnight.

2. Boil in pressure cooker with 1 teaspoon salt and 2 cup water. When hissing sound starts reduce the heat. Cook on simmer for 30 – 40 minutes. Let the pressure settle down on it’s own. Chickpeas should be becomes soft. Check by pressing with your finger tips.

3. Let the chickpeas cool down. Add all the remaining ingredients in chickpeas. You can also add chopped mint leaves if you want. Bhaja moshla is optional or you can use dry roasted and powdered cumin but I recommend to use it to make the chaat spicy and flavorful. And it will enhance the taste. Get the bhaja moshla or roasted spice powder recipe here .

4. Taste and add more salt and lemon juice if require. You can also add 1 tablespoon more grated mango if you like your chaat tangy. See notes for more options.

5. Garnish with lemon wedges, cilantro or coriander and ginger julienne. You can serve with green chutney or tamarind chutney. I didn’t. Enjoy the spicy and lipsmacking chhana chaat.

Notes

1. You can use grated ginger instead of ginger julienne or you can also skip ginger if you don’t like.

2. Chopped cucumber or boiled or roasted beetroot, boiled potatoes can be used in this chaat. Or you can also use grated raw beetroot.

3. Add chilli according to your taste. For garnishing you can use pomegranate arils, nylon sev etc.

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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Oatmeal Whole Wheat Carom Seeds Or Ajwain Crackers With Olive Oil

Oats, whole wheat flour or atta, carom seeds or ajwain crackers with olive oil. Crispy crunchy delicious and healthy snacks for your munching time. A super easy recipe made with very few ingredients. Perfect for vegan people.

You can use any gluten free flour like cornmeal, millet flour instead of whole wheat flour to make the crackers gluten free. If you don’t like the flavour of carom or ajwain then you can use fennel seeds or sounf, cumin seeds or jeera, nigella seeds or kalonji, kasuri methi, oregano, rosemary, thyme or any seeds or herbs. Use the flavour according to your taste. Instead of adding in the dough you can sprinkle the seeds or herbs on crackers. Brush the crackers with oil or water and sprinkle seeds or herbs of your choice.

Monday again and this week’s 244 #Foodiemonday bloghop theme is Snack Mania suggested by Renu. Renu wants some cupboard snacks for the theme which we can store. I am sharing this super healthy, crispy, crunchy and delicious carom crackers.

Renu is a very talented blogger. Visit her space for wonderful recipes. She has a vast collection of mouthwatering recipes. I already bookmarked her Buckwheat sweet potato pancakes and Herb roasted chickpeas to try.

As I mentioned above you can use any seeds or herbs of your choice. I have added the seeds in the dough but you can also sprinkle the seeds on the top of the crackers. Brush with little oil or water and sprinkle the ajwain or any seeds or herbs. Choice is your. You can skip chilli flakes if you don’t like or use freshly crushed black pepper instead.

Recipe

Whole wheat flour or atta – 1/2 cup

Oatmeal – 1/2 cup

Salt – 1/2 teaspoon

Baking powder – 1/2 teaspoon

Carom seeds or ajwain – 1/2 teaspoon

Chilli flakes – 1/4 teaspoon, optional

Olive oil – 3 tablespoon

Water – 1/4 cup

Method

1. Grind the oats into fine powder.

2. In a bowl add whole wheat flour or atta, oats powder, salt, baking powder, carom seeds or ajwain, chilli flakes, and olive oil. See notes for more options.

3. Mix well. Taste and add 1/4 teaspoon more salt if require. I didn’t. For me 1/2 teaspoon is perfect.

4. Add water 1 tablespoon at a time and knead into a smooth and pliable dough. Dough shouldn’t be sticky. Cover and keep aside for 30 minutes.

5. Preheat the oven at 190° for 10 minutes.

6. Line a baking sheet with parchment paper.

7. Knead the dough again. And roll the dough as thin as possible.

8. Cut into square or rectangular pieces with a knife or pizza cutter. Or use cookie cutter and cut into your desired shape. Prick the pieces with a fork.

9. Arrange the pieces on lined baking sheet.

10. Bake in preheated oven at 190° for 12-15 minutes or until the crackers become light brown. Don’t over bake.Take out the baking sheet when crackers starts to change it’s colour. Let the crackers cool down.

11. Serve with any dip or with tea or coffee as a snack. Or store in a airtight container for later use.

Notes

1. Fennel seeds, kasuri methi, cumin seeds, nigella seeds, oregano, rosemary or any other seeds or herbs can be used instead of carom seeds or ajwain. You can also use spices of your choice and make spicy crackers.

2. You can use any vegetable oil instead of olive oil.

3. Any flour can be used instead of oatmeal. You can also make it with only whole wheat flour or all purpose flour/maida.

4. Any gluten free flour can be used instead of whole wheat flour or atta.

5. Red chilli flakes is optional, you can skip it or you can also use freshly crushed black pepper instead.

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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Spicy Potatoes With Tamarind

Spicy potatoes with tamarind. Lip-smacking dry baby potatoes coated with spices. A no onion garlic and easy to make dry curry. You can serve it as a side dish or also as a teatime snack.
A completely gluten free and vegan dish.
I always make it with fluffy puri or fulko luchi.

Everyone loves potatoes in my home and this spicy tangy potato is a all time favorite. You can also enjoy it as a starter.
Not only delicious but potatoes are also a comfort food. Baby potatoes are very common in this season but if you don’t have baby potatoes, you can also use boiled and cubed large potatoes.

Potatoes are rich in vitamins, minerals and antioxidants, which make them very healthy.
Studies have linked potatoes and their nutrients to a variety of impressive health benefits, including improved blood sugar control, reduced heart disease risk and higher immunity. They may also improve digestive health and combat signs of aging.

Potatoes are also quite filling, which means they may help you lose weight by curbing hunger pains and cravings.

All in all, potatoes are a great addition to your diet in moderation. They are also naturally gluten-free, which means they can be enjoyed by almost everyone.
Source

You may like some more potato recipes on this blog.

1. Red potatoes with cilantro or coriander leaves

2. Potatoes with green peas

3. Rosti or Swiss potato pancakes

4. Dahi aloo or potatoes in yogurt curry

5. Grilled potatoes

6. Potato curry

7. Batata bhaji or Maharashtrian dry potatoes

8. Peanut potatoes

9. Potato pie

10. Potato with nigella poppy seeds and tomato

11. Savoury potato cake

12. Stuffed potatoes

13. Aloo chop or potato fritters

14. Dum aloo

15. Masala aloo

16. No onion garlic potato curry

17. Panch phoran tarkari

18. Kashmiri dum aloo

19. Aloo kofta curry

20. Dum aloo

This spicy potato or chatpata masala aloo is very easy to make. You need only some boiled baby potatoes, dry spices and tamarind. You will love the spicy tangy and delicious taste. I have used slit green chilli to garnish. If you want your potatoes more spicy and slit or chopped green chilli with spices. You can also use hot variety red chilli powder.

Recipe

Baby potatoes – 500 gram, boiled

Cumin seeds – 1/2 teaspoon

Hing or asafoetida – 1/4 teaspoon

Dry red chilli – 1

Cumin powder – 1 teaspoon

Coriander powder 1 teaspoon

Turmeric powder – 1/4 teaspoon

Black pepper powder – 1/2 teaspoon

Kashmiri red chilli powder – 1 & 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Tamarind paste – 1 tablespoon

Salt to taste

Oil – 2 tablespoon

Method

1. Peel the boiled potatoes. Prick all the potatoes with a fork.

2. Heat oil in a pan. Add cumin seeds, hing and dry red chilli.

3. When the seeds starts to splutter add the potatoes and salt. Fry till the potatoes becomes brown.

4. Reduce the heat. Add all the powder spices and saute for 2 minutes on low heat to avoid burning. You can sprinkle little water if require. I didn’t.

5. Saute till the potatoes coated well with spices.
Now add tamarind paste and and mix well. Taste and add little more salt or tamarind if require.

6. Remove from heat. Garnish with cilantro or coriander leaves and slit green chilli.

7. Serve as a side dish with roti, paratha, puri, luchi, naan, dal chawal or any bread. Or serve it with toothpicks as a teatime snack.

Notes
1. You can add slit or chopped green chilli with spices if you want your potatoes more spicy. Or use hot variety red chilli powder.
2. You can also use boiled and cubed large potatoes if you don’t have baby potatoes.

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 Oats Cornmeal Lemon Crinkle Cookies

Gluten free eggless oats cornmeal lemon crinkle cookies.
Delicious lemon flavoured crispy outside and fudgy inside cookies made with cornmeal or makke ka atta, oats and lemon.

I have made it with gluten free flour but you can use whole wheat flour or refined flour or any flour of your choice. I didn’t want to use colour so used cornmeal. Cornmeal will give a beautiful light yellow colour to your cookies. But if you are using whole wheat flour or refined flour then you have to use little yellow food colour or you can keep your cookies simply white. Taste will be equally delicious.
I always try to bake with gluten free flour because some of my readers are suffering with gluten intolerance. But everyone can enjoy it. These cookies are hot favourite among my family and friends.
You may like some more gluten free cookies on this blog.

1. Oats almond cranberry cornmeal cookies

2. Fennel oats millet cookies

3. Pearl millet cashew almond honey cookies

4. Rose flavoured shortbread cookies

5. Pearl millet sesame oats cookies

And one more crinkle cookies.

Finger millet or ragi chocolate crinkle cookies

Monday again and this week 208 #Foodiemonday bloghop theme is #Meethebandhan suggested by Archana Gunjikar Potdar who blog at The Mad Scientists Kitchen. Archana have a vast collection of healthy and delicious recipes. I have already bookmarked her honey cake. Do visit her space for amazing recipes from different cuisine. I am sure you will love her recipes.

You can use butter or ghee/clarified butter, whatever you want. I have tried both. If you like the flavour of ghee or clarified butter, then make it with ghee. I love the taste of ghee cookies. Cornmeal will give a beautiful light yellow colour to your cookies.

Recipe

Oats powder – 1 cup

Cornmeal or makke ka atta – 1/3 cup + 1 tablespoon

Baking powder – 1 teaspoon

Baking soda – 1/4 teaspoon

Powdered sugar – 1/2 cup

Butter or ghee/clarified butter – 1/4 cup

Curd – 3 tablespoon

Lemon juice – 1 tablespoon

Lemon zest – 1/2 teaspoon

Powdered sugar for coating

Method

1. Preheat the oven at 180°.

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

3. In a bowl sift oats powder, cornmeal or makke ka atta, baking powder and baking soda.

4. In a large bowl cream ghee or butter, and powdered sugar. Whisk well.

5. Add lemon juice, lemon zest and curd. Mix well.

6. Now add the dry ingredients. Mix and make a smooth dough. Dough will be sticky. Keep the dough in refrigerator for 30 minutes.

7. Spread powdered sugar on a plate.

8. Take out the dough and make small balls.

9. Roll the balls in the powdered sugar. Press gently. Powdered sugar should be coated well all over the cookies.

10. Bake in preheated oven at 180° for 10 – 12 minutes. For fudgy inside cookies don’t over bake.
If you want crisp cookies bake for 1 – 2 minutes more.

11. Let the cookies cool down completely before serving.
Enjoy the divine taste. You can store the cookies in a airtight container.

Notes
1. Whole wheat or refined flour or any flour can be used instead of cornmeal and oats.
2. Don’t skip to refrigerat the dough.

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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