Eggplant Or Brinjal Chutney


Eggplant/brinjal or baigan chutney. A lipsmackingly delicious chutney with very simple ingredients. Eggplant/aubergine or baigan haters will also enjoy this chutney without recognizing eggplant or brinjal in it.

You need very simple ingredients to make this chutney. For best result always use seedless brinjal or eggplant. And you can customize the recipe according to your taste. I have used dry coconut in the chutney. You can use fresh coconut pieces if you want. You can also use hot variety red chilli powder instead of Kashmiri red chilli powder for more spicy chutney. Usually same amount of eggplant and tomato used to make this chutney but I like more tomatoes and less eggplant in my chutney. So I used a small eggplant and three tomatoes. Tomatoes and tamarind both will make your chutney tangy and tasty. I have used eggplant, tomatoes, dry coconut pieces, green chilli, curry leaves, mustard seeds, ginger, roasted peanuts, dry red chilli, cilantro or coriander leaves, tamarind paste with some spices.


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

. Almond walnut chutney with mango ginger or amada

. Olive chutney

. Tomato oambal or chutney

. Ginger chutney

. Mango sesame chutney

. Date raisins jaggery chutney with mango bar

. Water chestnut or singhara chutney

. Onion tomato chutney

. Mango raisins chutney

. Peanut chutney

. Gur aam


293 #Foodiemonday bloghop theme is Tiffin Side Dish suggested by Priya Iyer who blog at The World Through My Eyes. You can get many chutney recipes on her space. I recently bookmarked her delicious Vegetarian pad thai noodles to try soon. And her Gujarati kanda Kairi recipe is also in my list to try.

I like my chutney tangy and spicy. Hotness depends on the green chilli you are using. You can taste and adjust the seasoning according to your taste. You have to roughly chop the ginger and green chilli. You can also serve it without blending as a side dish with roti, paratha or any Indian flatbread. I used roasted peanut but if you don’t have roasted peanut then you can dry roast the peanut separately or fry the peanut with ginger, green chilli and coconut. If you are using seedless eggplant, then its impossible to recognize the taste of eggplant or brinjal/baigan in the chutney.


Recipe

Eggplant/aubergine or brinjal (baigan) – 1 small

Tomato – 3, chopped

Ginger – 1/2 inch piece, peeled and chopped

Green chilli – 3-4 or to taste

Dry coconut – 2 tablespoon, chopped into small pieces

Salt to taste

Cumin/jeera powder – 1 teaspoon

Turmeric/haldi powder – 1/4 teaspoon

Mustard seeds/rai – 1/2 teaspoon

Curry leaves – 8-10 leaves

Dry red chilli – 1

Cilantro or coriander leaves – handful, chopped

Kashmiri red chilli powder – 1 teaspoon

Tamarind or imli paste – 1/2 tablespoon or to taste

Roasted peanut – 1 tablespoon

Oil – 1 tablespoon + 1 teaspoon


Method

1..Chop the eggplant or brinjal in cubes. Immerse the eggplant pieces in sufficient water to avoid discoloring.

2. Chop ginger and green chilli roughly.

3. Heat 1 tablespoon oil in a pan. Add half of the mustard seeds. When mustard seeds starts to splutter add 4-5 chopped curry leaves, chopped ginger, green chilli and coconut pieces. You can also add a few chopped garlic cloves if you want. I didn’t.

4. Fry till coconut pieces becomes light brown. Now add eggplant or brinjal, salt, cumin powder, turmeric powder and Kashmiri red chilli powder. Mix well and cover.

5. Cook till eggplant becomes soft. Stir in between to avoid sticking to the bottom of the pan. Add chopped tomato, cilantro or coriander leaves and roasted peanut.

6. Mix and cook covered till tomato becomes mushy. Add tamarind paste, mix and remove from heat. Taste and add more salt or tamarind paste if required. I added 2 teaspoon more tamarind paste because I like my chutney tangy. It will be delicious. You can enjoy it with roti, paratha or Indian flatbread.

7. Let it cool down. Blend the mixture in your mixer grinder.

Tempering

Heat 1 teaspoon oil in a small pan or wok. Add remaining mustard seeds and 4-5 curry leaves. When seeds starts to splutter pour the tempering on the chutney. Your chutney is ready to serve. Serve with idli, dosa or any meal.

Notes

1. You can use roasted eggplant to make this chutney if you like smoky flavour.

2. If you want your chutney more spicy, then add some more green chilli or you can also use some red chilli powder with other spices.

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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Mixed Fruit Sumner Cooler


Mixed fruit summer cooler to beat the scorching summer heat with delectable taste. A sugar free fruity drink with numerous health benefits.

An easy to make drink and best part is, you can modify it according to your taste. You can add little black or pink salt or little sugar or honey or any sweetener of your choice. I have kept the glass in refrigerator before serving. You can use ice cubes to serve your drink chilled. Make according to your taste and enjoy.

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Recently shared a delicious and healthy Fruit parfait. And now a delicious drink with five types of fruits and lemon.


With black grapes, strawberry, kiwi and tender coconut water I have used dragon fruit in this drink.

Dragon fruits are not only looks beautiful and low calorie but also loaded with vitamins minerals etc.

High in Nutrients Dragon fruit, also known as pitahaya or strawberry pear, is a tropical fruit known for its vibrant red skin and sweet, seed-speckled pulp. Its unique look and acclaimed superfood powers have made it popular among foodies and the health-conscious. Dragon fruit supplies iron along with vitamin C, a combination that may improve your body’s absorption of this important mineral. Here are health benefits of dragon fruit.

1. High in Nutrients

2. May Help Fight Chronic Disease

3. Loaded With Fiber

4. Promotes a Healthy Gut

5. Strengthens Your Immune System

6. May Boost Low Iron Levels

7. Good Source of Magnesium

Source – Lifeline


Black grapes are rich in antioxidants, vitamins and minerals. Black grapes also called immunity booster.

Strawberries are bright red, juicy, and sweet. They’re an excellent source of vitamin C and manganese and also contain decent amounts of folate (vitamin B9) and potassium. Strawberries are very rich in antioxidants and plant compounds, which may have benefits for heart health and blood sugar control. Source

Kiwi is rich in vitamins including vitamin C and antioxidants. Helps treat asthma. Aids digestion. Boosts immune system. Helps prevent sickness. Manages blood pressure. Reduces blood clotting. Protects against vision loss. Potential risks. To read more health benefits of kiwi click here.


Tender coconut water is not only delicious and refreshing but also enriched with several nutrients .

• Good Source of Several Nutrients.

• May Have Antioxidant Properties.

• May Have Benefits Against Diabetes.

• May Help Prevent Kidney Stones.

• May Support Heart Health.

• May Reduce Blood Pressure.

• Beneficial After Prolonged Exercise.

• Delicious Source of Hydration. Source

Lemon is enriched with vitamin C and antioxidants.

Lemons are high in vitamin C, fiber, and various beneficial plant compounds. These nutrients are responsible for several health benefits. In fact, lemons may support heart health, weight control, and digestive health. Here are 6 evidence-based health benefits of lemons.

1. Support Heart Health. Lemons are a good source of vitamin C.

2. Help Control Weight. Lemons are often promoted as a weight loss food, and there are a few theories as to why this is.

3. Prevent Kidney Stones.

4. Protect Against Anemia.

5. Reduce Cancer Risk.

6. Improve Digestive Health.

Source – Healthline

You can call it a mixed fruit juice. Clean and wash the fruits properly and blend. And your healthy and delicious drink is ready. Serve it chilled by adding ice cubes or storing it in refrigerator. Or to serve room temperature serve immediately after blending.


Recipe

Dragon fruit – 1/2

Black grapes – 1/2 cup

Strawberry – 1/2 cup, chopped

Kiwi – 1/2 chopped

Tender coconut water – 1/2 cup

Lemon juice – 2 teaspoon


Method

1. Rinse all the fruits well.

2. Cut the dragon fruit into half lengthwise and scoop out the fruit with a spoon. Chop the strawberries.

3. Blend all the ingredients in your blender. Taste and add more lemon juice if require.

4. Pour the mixture in your favourite glass. You can add some ice cubes in the glass or keep the glass in refrigerator for an hour before serving.

5. Garnish with dragon fruit and kiwi slices and serve chilled. Enjoy your delicious chilled fruity drink to beat the heat.

Notes

1. You can use little sugar or honey with the fruits if you want, I didn’t. Its perfectly sweet for me without any sweetener.

2. A pinch of black or pink salt can be used while blending the fruits or stir in the glass.

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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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.

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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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Almond Walnut Chutney With Mango Ginger Or Amada


Almond walnut chutney with mango ginger or amada. An easy to make, healthy and lipsmackingly delicious chutney flavored with mango ginger. Best accompany with your snacks or any meal.

Here are some more chutney or dip recipes from this blog.

1. Olive chutney with jaggery and panch phoran

2. Tomato chutney

3. Ginger chutney

4. Mango sesame chutney

5. Date raisins jaggery chutney with mango bar

6. Water chestnut or singhara chutney

7. Onion tomato chutney

8. Mango raisins chutney

9. Peanut chutney

10. Gur aam

11. Capsicum salsa


I have used amada or mango ginger in this chutney for flavour with almond, walnut, garlic, green chilli, cilantro or coriander leaves, lemon, tomatoes, sesame seeds, cumin and black pepper. Raw mango flavored amada or mango ginger looks like ginger but taste is different.

According to Wikipedia Mango-ginger is a popular spice and vegetable due to its rich flavor, which is described as sweet with subtle earthy floral and pepper overtones and similar to that of raw mango. It is a delicious addition to salads and stir fries. It is used in South Asian and Southeast Asian as well as Far East Asian cuisines.


Mango ginger or amada also have some health benefits.

1. Relieve pain. Mango ginger acts as a calming agent that provides relief from pain. 

2. Treat skin diseases. Curcuma manga is used for treating skin problems. It detoxifies the body and improves skin complexion, skin problems and acne.

3. Relieve Itching. The root is anti-allergenic and provides relief from itching. 

4. Metabolic problems. The plant helps to rectify the metabolic problems.

5. Relieve Cold and Cough. Mango ginger is an analgesic and expectorant which is often used to provide relief from cold and cough. It provides relief from bronchitis and asthma.

6. Relieve digestive problems. In human and animals, enterokinase found in Mango ginger assist digestion. The enzyme breaks down proteins to organic compounds which are easier to digest. Root also detoxifies the body. It provides relief from gas, promotes digestive strength and improves appetite.

7. Relieve inflammation. The anti-inflammatory properties prevent swelling in joints.

8. Relieve head lice and dandruff. Mango ginger has anti-fungal and antimicrobial properties.  To read more about mango ginger or amada click here.

Linking this recipe to Facebook gourmet group Shhhhh Cooking Secretly Challenge. In this monthly group members are paired with different partners every month and two secret ingredients are given to each other. We have to use these ingredients in our recipe. This chutney theme is suggested by Priya Vijaykrishnan who blog at Sweet Spicy Tasty. I have bookmarked her delicious Raw mango chutney to try. And this month my partner is Anu Kollon who blog at Ente Thattukada. Anu gave me walnut and sesame seeds as secret ingredients. I am sharing this healthy and absolutely delicious chutney using these ingredients. And I gave her tamarind and garlic. Let’s check out her delicious Peanut coriander chutney with these ingredients.

You have to dry roast sesame seeds or til, almond and walnut to make your chutney more delicious and flavorful. I have used roasted tomato. Roasted tomato will give a wonderful taste. You can increase or reduce the amount of green chilli and garlic according to your taste. You can also add ginger if you want.


Recipe

Tomato – 2, medium

Cilantro or coriander leaves – 1/2 cup

Walnut – 2 tablespoon, dry roasted

Almond – 2 tablespoon, dry roasted

Green chilli – 3 – 4 or to taste

Garlic – 2 – 3 cloves

Mango ginger or amada – 1 inch piece, grated

Cumin powder – 1/2 teaspoon

Black pepper powder – 1/2 teaspoon

Sesame seeds or til – 1 tablespoon, dry roasted

Lemon juice – 2 tablespoon or to taste

Salt to taste


Method

1. Rinse, pat dry and roast the tomatoes. Hold them with the help of a fork or knife on flame. Roast till the skin becomes black.


2. Dip roasted tomato in cold water. Peel the skin and chop them roughly.

3. Lightly dry roast almond, walnut and sesame seeds separately. Let everything cool down.

4. Peel the garlic cloves. Add all the ingredients in a grinder jar. Grind into a smooth paste. You can also add 1/2 teaspoon grated ginger if you want.

5. Taste and adjust salt and lemon juice if require. Take out the mixture in a glass bowl. You can drizzle 1 – 2 teaspoon olive oil. I didn’t.

6. Garnish with cilantro or coriander leaves and tomato slices. Serve with any snacks.

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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Vegan Date Millet Peanut Butter Cookies/ Gluten Free Cookies


Eggless date millet peanut butter cookies. Gluten free and vegan cookies made with bajra or pearl millet flour and lightly sweetened with dates. Only three ingredients cookies with little baking powder and a pinch of soda. Homemade peanut butter, pearl millet flour and dates made these cookies absolutely healthy.

I have used homemade unsweetened peanut butter to make these cookies. Get the recipe of peanut butter here. These fat free and low calorie cookies can be also enjoyed by diabetic people. But remember take only one or two in a day, not more than that. You may like some more recipes with dates on this blog. Click on the name below for recipe.

1. Diet cake or fruit cake

2. Sugar free dry fruits cake with oats

3. Date raisins jaggery chutney with mango bar

4. Sugar free carrot cake

5. Sugar free carrot bottle gourd fudge or barfi

6. Sugar free mawa nariyal peda

7. Sugar free sheer khurma

8. Sugar free date sandesh

9. Sugar free mango coconut laddu

10. Date walnut fudge or barfi

11. Sugar free gajar halwa

12. Date walnut muffins

13. Gluten free vegan fruit cake

14. Vegan smoothie bowl

15. Oats date dry fruits modak

16. Maamoul cookies

17. Gluten free and sugar free brownie

18. Sugar free date oats cookies

19. Smoothie

I have used three main ingredient bajra, peanut butter and dates to make these cookies.

Bajra is a type of pearl millet grown primarily in Africa and India, although it’s consumed worldwide. The gluten-free grain is low in calories but packed with healthy nutrients that may contribute to weight loss, improved blood sugar levels, and other health benefits. Some of the potential health benefits associated with regularly eating bajra are weight loss, improved diabetes management, and a higher intake of nutrients that support healthy hair, nails, and skin. Source

And homemade peanut butter is completely sugar free. I have made it with only little salt and two tablespoon of peanut oil. You can skip the oil if you want.


Peanut butter is comprised of about 25% protein, making it an excellent plant-based protein source.
Peanuts are low in carbs and suitable for people with type 2 diabetes or those following a low-carb diet.
Pure peanut butter is a good source of healthy fats. Peanut butter is rich in antioxidants, including p-coumarin and resveratrol. To read more about peanut butter click here.

Dates are a healthy substitute for white sugar in recipes due to their sweet taste, nutrients, fiber and antioxidants. Very Nutritious. Dates have an excellent nutrition profile. High in Fiber. Getting enough fiber is important for your overall health. High in Disease-Fighting Antioxidants. May Promote Brain Health. May Promote Natural Labor. Excellent Natural Sweetener. Other Potential Health Benefits. Easy to Add to Your Diet. Healthline

This week’s 287 #Foodiemonday bloghop theme is Date With Dates suggested by Aruna SarasChandra who blog at Vasusvegkitchen. Aruna has a wonderful blog with numerous mouthwatering recipes. Her Corn cheese balls and Sweet coconut paratha is in my list to try soon.

Recipe is very simple. You don’t need much ingredients to make these healthy and nutritious cookies. If you don’t have or you don’t like the taste of bajra or pearl millet flour then you can use any flour of your choice. I like the flavour of dates so didn’t add any essence. You can use vanilla essence or cinnamon powder if you like. As I mentioned above these cookies are lightly sweetened. If you want your cookies sweeter add 2 – 3 tablespoon more dates.

Recipe

Bajra or pearl millet flour – 1 cup

Peanut butter – 5 tablespoon

Dates – 1/2 cup, pitted

Baking powder – 1/2 teaspoon

Baking soda – a small pinch

Water – 3 tablespoon


Method

1. In a bowl sieve bajra or pearl millet flour, baking powder and soda. You can use any flour instead of bajra.

2. Grind dates into a smooth paste. Add 2 – 3 tablespoon water for easy grinding. You can also use milk instead of water. These cookies are lightly sweetened. If you want sweeter cookies and 2 – 3 tablespoon more dates.

3. Mix date paste and peanut butter with the dry ingredients. I have used homemade peanut butter.

4. Mix everything with your hand. Don’t need to knead just combine everything well.

5. Preheat the microwave convection or hot blast function at 160°. For OTG preheat at 180° for 10 minutes. Grease a baking tray or line with parchment paper.

6. Make balls with the flour mixture by pressing with your palm. Now make them flat and arrange on baking tray. Press all the cookies with a fork.

7. Bake in preheated oven for 12-15 minutes. Or until the cookies becomes light golden brown. To make crisper cookies press the cookies to make thin and bake for a few minutes more.

8. Let the cookies cool down completely before serving.

Eat healthy stay healthy stay safe 😊

Notes

1. Any flour can be used instead of bajra or pearl millet flour.

2. Add 2 – 3 tablespoon more dates if you want your cookies sweeter.

3. You can use vanilla, cinnamon or any flavour in the cookies.

4. You can use any butter or ghee instead of peanut butter.

5. Milk can be used instead of water.

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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Bati Chochchori


Bati chochchori. A simple, easy, quick and delicious curry without any spice. Sharing a simple and easiest potato recipe from Bengali cuisine. You can add any vegetable of your choice with potatoes.

You need only panch phoran or Bengali five spices, salt and mustard oil to make this curry. Even you don’t need turmeric or any other spice powder. Sounds healthy isn’t it? Normally it’s cooked in a bowl. And in Bengali bati means bowl. And vegetables with panch phoran called chochchori or chorchori. Mixed vegetable chochchori is always a dry curry. But this bati chochchori can be made with gravy. You can keep the consistency of gravy as you like.

To make bati chochchori you can use cauliflower, eggplant or any vegetable of your choice. Bati chochchori can be made with fish too. Just mix everything and cook. A super easy method. I like bati chochchori with only potatoes.

Do you love potatoes? Here are some potato recipes from this blog.

1. Spicy potato with tamarind

2. Coriander red potatoes

3. Potatoes with green peas

4. Rosti or Swiss potato pancake

5. Potatoes in yogurt gravy

6. Grilled potatoes

7. Potato curry to serve with hing kachodi

8. Batata bhaji

9. Peanut potato

10. Potato pie

11. Potato with nigella seeds, poppy seeds and tomato

12. Savoury potato cake

13. Stuffed potato

14. Aloo chop or potato fritters

15. Dum aloo

16. Spicy potatoes

17. No onion garlic potato curry

18. Aloo chaat

19. Aloo ke gutke

20. Matar nimona

21. Panch phoran tarkari

22. Kashmiri dum aloo

23. Aloo kabli/chaat

24. Aloo kofta curry

25. Dum aloo with luchi

This stew like curry is best accompany with luchi, puri, paratha or any Indian flatbread. I have served it with luchi. Get the recipe here.

Now why I am talking about this easy and simple recipe. Actually this week its my turn to suggest the theme for 286 #Foodiemonday bloghop. And I suggested my fellow bloggers to cook an easiest dish which you make so often and it should be your family member’s favorite. And better to use minimum spices. So the theme is Cook In A Jiffy. And I also suggested savoury bake as second option but easiest recipe won unanimously.

We are always looking for some easy quick and simple recipes to make in a jiffy for our busy days. Right? Believe me easy and quick recipes can also be delicious 😊 In winter a bowl of hot bati chochchori with fulko or fluffy luchi or puri is a bliss. If you like light less spicy curry then its perfect for you.

If you don’t have panch phoran, then you can make the mixture of five whole spices. To make panch phoran or five spice mix 1 tablespoon each nigella seed or kalonji, cumin seeds or jeera, mustard seeds or sarso, fennel seeds or sounf and 1/2 tablespoon fenugreek seeds or methi. Use green chilli according to your taste. You can also add 1 – 2 teaspoon more mustard oil for an extra zing. Bati chochchori is a light curry. Mix mustard oil, salt panch phoran and water as require with chopped potatoes, green chilli and tomatoes. If you want your chochchori without much gravy, then add less water. I like the taste of light gravy so used 1 cup water. I have used pressure cooker but you can also make it in microwave. Mix everything in a microwavable glass bowl, cover and cook on full power for 4 – 5 minutes or until potatoes becomes soft. Or make in a covered bowl or pot on stove.

Recipe

Potato – 3

Tomato – 2

Slit green chilli – 4 or to taste

Panch phoran or five spices (mixture of fenugreek seeds, nigella seeds, cumin, mustard seeds and fennel seeds) – 1 teaspoon

Mustard oil – 1 tablespoon

Salt to taste

Water – 1 cup


Method

1. Peel and chop the potatoes lengthwise. Rinse well.

2. Rinse and chop the tomatoes in small pieces.

3. In a pressure cooker mix chopped potatoes, tomatoes, panch phoran, slit green chilli, mustard oil, salt and water. Add green chilli according to your taste. If you like your curry hot add some more chilli or if you are making for kids reduce the amount of green chilli.

4. If you don’t want much gravy add 1/2 cup to 3/4 cup water. Use water as you like your curry, thick or thin. Pressure cook for 2 – 3 whistle.

5. Let the pressure settle down on its own. Taste and adjust salt. You can add 1 – 2 teaspoon more mustard oil for an extra zing.

6. For microwave mix everything in a microwavable glass bowl. Cover and microwave on high power for 4 – 5 minutes or until potatoes becomes soft.

7. Or you can make this bati chochchori in a pot or wok. Mix everything, cover and cook till potatoes becomes tender and tomato becomes mushy. Check and stir in between. If your curry is too runny, then cook for some more time to reduce the gravy. Your bati chochchori is ready. Serve hot with Luchi , paratha or any Indian flatbread.

Take care and stay safe 🙏 😊

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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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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Mix Vegetable Fried Rice

Mix Vegetable Fried rice. Fried rice with all the seasonal vegetables. An aromatic, no onion garlic and easy to make rice dish from Bengali cuisine. You will love the delectable taste and flavour.

Fried carrots, French beans, cauliflower, green peas ,cashew nuts and raisins made this rice absolutely delicious. You can use whatever vegetables you like and available. And the rice is flavored with whole spices and Bengali garam masala.

You can serve this fried rice with any curry or

Fish kalia

Chicken kosha

Potol dolma

Railway mutton curry

Doi potol

Dim kosha

Chhanar dalna

Khejur aamsotto chutney

Mango chutney

Chicken dak bungalow

Savoury rasgulla korma

To get some more recipes from Bengali cuisine click here.

And for some more rice recipes click on the name below.

1. Mexican green rice

2. Tricolour rice

3. Carrot rice

4. Mexican rice

5. Beetroot rice

6. Mint rice

7. Spanish moulded rice

8. Aloo chutney pulao

9. Korean rice

10. Corn peas barista fried rice

11. Easy pulao

12. Saffron rice

Monday again and our 281 #Foodiemonday bloghop theme is Variety Rice Special suggested by Narmadha who blog at Nams Corner. Narmadha is a very talented blogger. I always love her authentic South Indian recipes. I have bookmarked her Veg lunch menu and Curry leaves rice to try. I am sure you will love to visit her space for more authentic, innovative and healthy recipes.

This fried rice recipe is very simple and easy to make. Its a no onion garlic recipe but you can use sliced onion if you want. After adding whole spices add sliced onion with chopped green chilli and fry. When onion becomes golden brown add green peas. You can also make it with leftover rice but rice shouldn’t be over cooked. I have used carrots, French beans, cauliflower and green peas. If you don’t like any of these vegetables you can omit it.

Recipe

Basmati Rice – 1 cup

Carrot – 2

French beans – 100 gram

Cauliflower florets – 1/2 cup

Green peas – 1/2 cup

Green chilli – 3, finely chopped

Green cardamom – 4

Cinnamon – 1 inch piece

Cloves – 4

Bay leaf – 2

Cumin seeds – 1/2 teaspoon

Refined oil – 2 tablespoon

Ghee or clarified butter – 2 tablespoon

Salt – 1 & 1/2 teaspoon or to taste

Sugar – 2 teaspoon or taste

Bengali garam masala – 1/2 teaspoon

Method

1. Rinse the rice well. Soak in water for 15 minutes. Drain the water and keep aside.

2. Heat sufficient water in a pan. When water starts to rolling boil add the rice. Stir and cook until rice becomes soft. Rice shouldn’t be mushy. Keep checking, remove from heat when 90 percent cooked. Check the rice by pressing between your fingers. Strain the rice immediately on a colander to drain the water well.

3. Spread the rice on a plate to cool down. Add salt and sugar and mix well. Add sugar according to your taste. I have used 2 and 1/2 teaspoon sugar, but you can use less sugar. But don’t skip it, add at least 1 teaspoon for taste. Be careful, rice shouldn’t be broken.

4. Wash all the vegetables well. Chop French beans into 1/2 inch pieces. Peel the carrots. Chop into small cubes. Cut the cauliflower into small florets.

5. Marinate the carrots, beans and cauliflower florets with little salt.

6. Crush green cardamom, cinnamon and cloves in a mortar pestle.

7. Heat ghee and oil in a pan or wok. Fry the carrot cubes. Transfer fried carrots to a plate.

8. Now fry the French beans for 1 – 2 minutes. Beans should be remain green. Remove the fried beans from oil.

9. Fry the cauliflower florets till golden brown and remove from oil.

10. Fry the cashew nuts till golden brown and remove from oil. Fry the raisins. When raisins starts to fluff up immediately remove from oil. You can use the raisins without frying if you want.

11. Add cumin seeds, bay leaves, crushed cardamom, cinnamon and cloves in the same oil ghee mixture. When cumin seeds starts to splutter and green peas and finely chopped green chilli. Sprinkle little salt. Saute till green peas becomes tender. To add onion see notes.

12. Now add rice, fried cashew nuts, raisins and all the fried vegetables. Mix well.

13. Fry for 2 – 3 minutes. Stir gently. Rice should be intact. Add 1/2 teaspoon Bengali garam masala powder, mix well and switch off the heat. Your Bengali style fried rice is ready. Serve hot with kosha chicken, fish kalia, dum aloo, dim kosha, chhanar dalna, mutton curry, chutney or any curry.

Notes

1. You can use sliced onion if you want. Add sliced onion after adding cumin, bay leaves, cardamom, cinnamon and cloves and fry. Add green peas when onion becomes light brown.

2. Add 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 suggestions in comment.

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Bengali Garam Masala

Bengali garam masala. An aromatic spice mixture. Add a pinch of this garam masala with a teaspoon of ghee or clarified butter in your curries at the end to enhance the flavour and taste. This spice mixture is commonly used in every Bengali home. In curries, ghonto,dalna etc.

My mother and mother in law both were use it freshly ground in stone grinder or sil batta. And they never dry roast the spices. But I have dry roasted lightly for easy grinding. I remember it’s a regular duty of our domestic helper to grind a small bowl full of this garam masala with the help of little water daily. I didn’t use my stone grinder or sil batta since a long time. Discarded the old one because of small modular kitchen. But I had browse for the picture last night. And loved the picture below. Just like I had in my earlier kitchen.

In my parental home stone grinder or sil batta was made of black stone. In Bengali it’s called sil nora. I will ask my sister in law to send me a picture. Earlier shared one more aromatic Bengali spice mix Bhaja moshla to enhance the flavour of your cutlets, dum aloo, sandwich stuffing or any savoury dish.

Sending this recipe to 278 #Foodiemonday bloghop theme is Spice Mix Secrets suggested by Aruna SarasChandra who blog at Vasusvegkitchen. Aruna is a very talented blogger. Her space is full of different types of wonderful recipes. And she has also some delicious and flavorful spice mix or podi recipes. I have bookmarked her Peanut powder or palli podi and Idli dosa podi. Do visit her space for many more delicious snacks, starter, bread, curries, baked and tiffin recipes.

As I mentioned above that earlier people used this masala freshly ground. But I always store some for easy use. You have to add very little of this spice mixture. And never add it with other spices when sautéing or frying. Always add at the end or before removing the curry from stove for best result. It will make your dish more aromatic.

Recipe

Cardamom- 20

Cloves- 16

Cinnamon- 3 stick

Method

1. Dry roast the spices on a skillet for one minute only. You can also grind without dry roasting. But lightly dry roasted spices will grind easily.

2. Grind when cool. Store in an airtight container for later use. Add a pinch in your curries with ghee or clarified butter at the end to enhance the taste and flavour.

Notes

1. You can also grind this spice mixture without dry roasting if you have a powerful grinder.

2. You can add bay leaf and little javitri with cardamom, cloves and cinnamon if you want to make your spices more aromatic. But in Bengali garam masala we use only green cardamom, cinnamon and cloves.

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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