Steamed Vegetable In Rice Cooker

Steamed vegetable in rice cooker. Vegetables are smeared with salt and herbs and steamed on banana leaf till vegetables become fork tender. An easy to cook delicious flavorful and nutritious dish without any oil.

You can enjoy these steamed vegetables on it’s own as a salad or main dish. Or you can also serve this with white sauce. Slightly crunchy and flavorful vegetables taste wonderful. I have served it with grilled paneer or cottage cheese and white sauce.

I have placed the vegetables on banana leaf before steaming. Vegetables release juice while steaming. We don’t want to discard the nutritios juice of vegetables, right? So place any edible leaf under the vegetables. Or you can cook your rice or any other dishes under vegetable basket so that juice of vegetables will mix into the dish below.

I have used mushrooms, broccoli, French beans, carrots, cauliflower, baby corn, sweet corn and green peas and seasoned with rock salt, garlic powder, black pepper powder and oregano. You can use any herbs of your choice. If you don’t have rock salt, use any salt instead. You can also use any vegetable of your choice. Add vegetables less or more according to your taste.

You may also like Baked vegetables on this blog. Or you might like to try Chinese style steamed eggplant from Preethi’s blog.

So here is the recipe as I made this steamed vegetables. My daughter and I love this steamed vegetables as main dish. I gave the measurement of vegetables as we like. You can always use more or less according to your taste. Or you can also use any vegetable of your choice. I like my vegetables in stripes but you can chop the vegetables in small cubes or in round shape. Small sized vegetables will cook quickly. Chop the vegetables in your desired size and shape. As I mentioned above that you can use any herbs of your choice. You can also use Indian spices if you want.

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Recipe

Mushroom – 250 gram

Broccoli – 1

French beans – 1 cup, chopped

Cauliflower – a few florets

Baby corn – 10

Sweet corn – 3/4 cup

Green peas – 1/2 cup

Carrot -2

For seasoning

Rock salt

Garlic powder

Oregano

Black pepper powder

Method

1. Wash all the vegetables well. Cut the broccoli into medium size florets. Chop the carrots into stripes. You can also chop the carrots into small round pieces or in cubes.

2. Cut the mushrooms and baby corn into half. You can also chop the baby corn into thin slices by cutting lengthwise. Chop the French beans into long pieces. Chop the cauliflower into small florets. You can use more cauliflower florets if you like. 

3. Marinate all the vegetables separately with rock salt, garlic powder, oregano and black pepper powder. You can marinate the vegetables altogether. But I have mixed the seasoning separately with all the vegetables because some of my family members don’t like mushrooms. If you marinate and place the vegetables separately in steamer basket everyone can enjoy their favourite vegetable.

4. Wash a banana leaf with running water. Place the banana leaf in steamer basket. You can steam the vegetables without banana leaf but I don’t like to waste the juice of vegetables which released while steaming. You can use any edible leaves instead of banana leaf. Or you can cook your rice under the vegetables. Place all the marinated vegetables, sweet corn and green peas over the banana leaf in steamer basket.

5. Pour 4 cup water in the rice cooker. Cover and heat the water on cooking mode. It will take 4-5 minutes to boil the water.

6. When water starts to boil remove the lid and place the steamer basket with vegetables on the rice cooker. Cover and steam for 10- 15 minutes or until the vegetables become fork tender.

7. Check after 10 minutes. Mine are perfectly steamed after 12 minutes. Vegetables should be little crunchy.

8. You can steam the vegetables on stove top but remember water shouldn’t touch the steamer basket while steaming. Taste and add more seasoning if required. Enjoy the hot delicious and nutritious steamed vegetable. You can add a dash of lemon juice before serving. Or you can also serve this steamed vegetables with white sauce.

Notes

1. You can use any vegetable of your choice.

2. Any herbs can be used for seasoning.

3. You can use any salt instead of rock salt.

4. Use vegetables less or more according to your taste.

5. You can also use Indian spices to marinate the vegetables.

6. You can chop the vegetables according to your desired size and shape.

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

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Panch Phoran Bhaja Or Roasted Five Spice Powder

Panch phoran bhaja or dry roasted Bengali five spice powder. A very aromatic spice mixture to use in chutney, sukto and many other dishes to enhance the flavour. Panch phoran or mixture of whole five spices generally used for tempering or tadka. And this roasted panch phoran powder will make your dishes aromatic. Just add a teaspoon of this powder at the end of cooking to enhance the taste and aroma of your dish.

Panch phoran originating from the region of Eastern South Asia and used especially in the cuisine of Bangladesh and Eastern India, Northeastern India region especially in the cuisine of Odisha, West Bengal, Mithila region of India and Nepal.  Wikipedia

To make panch phoran or five spice mix 1 tablespoon of 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.

Generally radhuni or wild celery seeds are used in panch phoran. Radhuni looks like ajwain or carom seeds but flavour is different. But radhuni is not available outside Bengal so we use mustard seeds instead of radhuni.

Here are some recipes with panch phoran bhaja powder. Click on the link below for recipe.

1. Panch phoran dal

2. Olive chutney

3. Gur aam or instant sweet mango pickle

4. Sukto

And some recipes which panch phoran tadka or tempering.

1. Panch phoran tarkari

2. Bati chochchori

3. Drumstick and potato curry

4. Pumpkin stir fry

5. Assamese massor dal borar tenga

6. Lentil patties in mustard sauce

7. Spicy potato curry

To make this aromatic dry ground spices mix all the seeds and dry roast till fragrant. Let it cool down before grinding. After grinding store panch phoran bhaja or five spice powder in airtight container and use as require. Radhuni is not available here. I bought a packet from Kolkata and stored in refrigerator to use in Sukto or some other dishes. I make panch phoran with the mixture of fenugreek seeds, nigella seeds, cumin seeds, fennel seeds and mustard seeds. You can get ready to use mixture in your local grocery store.

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Recipe

Cumin seeds or jeera – 1 tablespoon

Nigella seeds or Kalonji – 1 tablespoon

Mustard seeds or sarso – 1 tablespoon

Or

Wild celery or radhuni – 1 tablespoon

Fennel seeds or sounf – 1 tablespoon

Fenugreek seeds or methi – 1/2 tablespoon

Method

1..Combine all the seeds. I have used cumin or jeera, mustard or sarso, fennel or sounf, nigella or kalonji and fenugreek or methi seeds. I didn’t use radhuni. You can use if you have or you like the flavour. I like mustard seeds in my panch phoran. Methi seeds taste bitter so I always use less methi in panch phoran. You can use equal quantity if you like.

2. Dry roast on a pan till the seeds become fragrant. Seeds shouldn’t be burnt.

3. Let the dry roasted seeds cool down completely.

4. Grind the mixture into powder. Store in airtight container for later use. You can store the powder in refrigerator.

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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Baked Potato Wedges With Rosemary Infused Olive Oil

Crisp baked potato wedges with rosemary infused olive oil. Potato wedges are crisp from outside and soft inside. You need only very few ingredients to make these wedges but taste is absolutely delectable.

You can also use this rosemary infused oil for salad dressing or marinate the chicken or many other dishes. I have used my microwave to make these delicious crispy potato wedges. But you can also make it in your OTG. Bake at 200° and heat the olive oil with rosemary on your stove top. Just warm up the oil on low heat for 5 minutes and let it cool down before using.

As I mentioned above that you don’t need much ingredients to make these potato wedges. I have used rosemary infused olive oil with oregano, garlic powder, black pepper powder and rock salt or sea salt. But you can use any herbs of your choice. I don’t like garlic much so used only 1/2 teaspoon. If you like garlicky flavour, you can use 1 teaspoon full or more. You can use any salt instead of rock salt. If you are making it for kids reduce or skip black pepper powder. You can also skip garlic powder if you don’t like.

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Recipe

Potato – 4, medium

Olive oil – 1-2 tablespoon

Dried rosemary – 2 teaspoon

Sea salt or rock salt – 1 teaspoon or to taste

Oregano – 1 teaspoon

Garlic powder – 1/2 teaspoon, optional

Black pepper powder – 1/2 teaspoon or to taste,optional

Method

1. Peel the potatoes. Cut the potato lengthwise. Again cut the pieces lengthwise into half. Now cut all the pieces into half. You can get 8 pieces from each potato.

2. Wash the potato pieces well. Wipe the potato pieces with a kitchen napkin.

3. In a microwavable glass bowl heat olive oil and dried rosemary for 35 seconds on full power. Your rosemary infused oil is ready to use. If you want to make it in less oil then use only 2 teaspoon oil.

4. In a large bowl mix rosemary infused oil, salt, garlic powder, oregano, black pepper powder and potato wedges. Mix and coat the wedges well with oil and herbs.

5. Arrange the potato wedges on a baking tray. Sprinkle all the remaining herb mixed oil on the wedges.

6. Bake for 25-30 minutes at 190°. Or until the potato wedges becomes golden brown. If you are using OTG bake at 200°. Serve crisp potato wedges immediately with any sauce.

Notes

1. Any salt can be used instead of sea salt or rock salt.

2. If you are making for kids reduce or skip black pepper powder. Or to make more spicy add little more pepper powder.

3. You can use any herb according to your taste.

4. Add 1 teaspoon full or more garlic powder if you like garlicky flavour. Or you can also skip garlic powder if you don’t like.

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

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Tisane Or Caffeine Free Herbal Tea

Tisane or caffeine free herbal tea with blue pea and chamomile tea, HolyBasil and mint. A refreshing and flavorful drink with numerous health benefits. Enjoy the delicious aromatic tea warm or chilled.

According to Wikipedia Herbal teas—less commonly called tisanes are beverages made from the infusion or decoction of herbs, spices, or other plant material in hot water. The term “herbal tea” is often used in contrast to true teas, which are prepared from the cured leaves of the tea plant, Camellia sinensis. 

Tisanes or caffeine free herbal tea can be served hot and cold both. I have used Organic Blue pea and chamomile tea bags or herbal infusion to make this tea. But if you don’t have blue pea tea then you can use any green tea bag. And I have Ceylon cinnamon dip bags or pouch so I used it. These herbal infusion bags are full of strong cinnamon flavour. But you can also use cinnamon powder if you want.

To get one more herbal tea click here. This blue pea tea looks beautiful blue in colour but when you add lemon juice it becomes purple.

Ingredients used in this herbal tea.

1. Blue pea and chamomile tea. Blue Tea is made by seeping dried butterfly-pea flowers in water and can be enjoyed both hot and cold. It is also said to have weight loss benefits. Blue tea is said to have detox and weight loss benefits Blue tea is caffeine-free and a good alternative to tea or coffee.  While chamomile is very well-known for its mild and soothing flavour that acts as a stress buster. To read more about blue pea tea click here.

Cinnamon. The spice comes from the inner bark of a small evergreen tree. The bark is peeled and laid in the sun to dry, where it curls up into rolls known as cinnamon sticks. Cinnamon is also available in powdered form. It has anti-viral, anti-bacterial and anti-fungal properties. Contains antioxidants with anti-inflammatory effects. Its prebiotic properties may improve gut health. Reduces blood pressure. Lowers blood sugar and risk of type 2 diabetes. Relieves digestive discomfort. Source

Tulsi or Holy Basil From the leaves to the seed, holy basil is considered a tonic for the body, mind, and spirit. Different parts of the plant are recommended for treating different conditions. The nutritional valueTrusted Source is also high, as it contains: vitamin A and C, calcium, zinc, iron, chlorophyll. Holy basil has been shown to boost your body’s health in a variety of ways. It can help protect against infection, lower your blood sugar, lower your cholesterol, ease joint pain, and protect your stomach. Source – Healthline

Lemons are high in vitamin C, fiber, and various beneficial plant compounds. These nutrients are responsible for several health benefits. Lemons contain a high amount of vitamin C, soluble fiber, and plant compounds that give them a number of health benefits. Lemons may aid weight loss and reduce your risk of heart disease, anemia, kidney stones, digestive issues, and cancer. Not only are lemons a very healthy fruit, but they also have a distinct, pleasant taste and smell that make them a great addition to foods and drinks. Source

Mint makes a delicious and healthy addition to many foods and beverages. Mint’s health benefits range from improving brain function and digestive symptoms to relieving breastfeeding pain, cold symptoms and even bad breath. To know more click here.

Rock salt or Sendha namak, a type of salt, is formed when salt water from a sea or lake evaporates and leaves behind colorful crystals of sodium chloride. Sendha namak, or rock salt, has long been used in Ayurvedic medicine to boost skin health and treat coughs, colds, and stomach conditions. Sendha namak is highly valued in Ayurveda, a system of alternative medicine originating in India. According to this tradition, rock salts offer numerous health benefits, such as treating colds and coughs, as well as aiding digestion and eyesight. Source

So here is a healthy and aromatic warm drink to enjoy in the Monsoon. You may also like this hot delicious Lemon coriander amla soup by Swaty Malik As I mentioned above that you can serve this caffeine free herbal tea hot or cold. If you don’t have blue pea tea then you can use green tea instead. I used ginger powder as I always use it in my regular Herbal tea But you can use fresh ginger. Just grate the ginger before adding in the water. And instead of Cylon cinnamon dip bag you can use 1 teaspoon Cinnamon powder.

Recipe

Blue pea and chamomile tea bags or green tea bag – 2

Tulsi or HolyBasil – 15 leaves

Cinnamon dip bag – 1, or 1 teaspoon Cinnamon powder

Lemon – 4 slices

Dried ginger powder or fresh grated ginger – 1 teaspoon

Mint – 15 leaves

Rock salt – a pinch

Honey to taste, optional

Water – 4 cup

Lemon juice – 2 – 3 teaspoon or to taste

Method

1. Boil the water with tulsi or Holy basil leaves, dried ginger powder, rock salt and mint leaves for 5 minutes.

2. In a teapot place teabag and cinnamon pouch. Pour the boiled water with tulsi, mint leaves and dried ginger. Also add a few fresh tulsi, mint leaves and lemon slices.

3. Cover the teapot and let it steep for 5 minutes.

4. Now strain the tea in cup. Add honey and lemon juice to taste. Enjoy caffeine free refreshing and flavorful warm blue tea anytime. Or let it cool down and serve chilled with some ice cubes. Or refrigerate the tea and serve chilled.

Notes

1. If you don’t like your tea sweet skip honey.

2. You can use any sweetener instead of honey.

3. Green tea bag can be used instead of blue pea teabag.

4. You can also use cinnamon powder instead of cinnamon dip bag.

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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Masoor dal Chochchori Or Chorchori

Masoor dal chochchori or chorchori. A flavorful and delicious thick dal to serve with roti, paratha or steamed rice. Easy to cook but taste is scrumptious. This red lentil or Masoor dal chochchori is an age old recipe from Bengali cuisine.

After bhaja muger dal and narkol die chholar dal this Masoor dal chochchori is my most favourite dal. Serve it as a side dish or enjoy bowlful hot dal on its own. Earlier shared one more masoor dal recipe from Bengali cuisine. To get the recipe click here.

This recipe is my contribution for 306 #Foodiemonday bloghop theme is dal or lentil. This time it was my turn to suggest. Let’s see what my fellow bloggers share. Waiting for some wonderful dal or lentil recipes.

This dal recipe is very easy but taste is absolutely mouthwatering. I have used fried garlic cloves to garnish because my daughter loves fried garlic cloves in dal but you can skip this step if you don’t like. Also Kashmiri red chilli powder is not used in authentic recipe but I used to add some colour. You can use mustard oil to make this dal and omit ghee. Or make the dal with any oil and add a teaspoon of ghee before removing from heat. Choice is your.

Recipe

Masoor dal or red lentil – 1 cup

Green cardamom – 2-3

Cinnamon – 1/2 inch piece

Cloves – 3

Bay leaf – 1

Onion – 1, chopped

Garlic – 3-4

Ginger – 1/2 inch piece

Ghee or clarified butter – 2 tablespoon

Salt to taste Sugar – 1/2 teaspoon, optional

Garlic cloves – 6 to garnish, optional

Cumin powder – 1/2 teaspoon

Coriander powder – 1/2 teaspoon

Kashmiri red chilli powder – 1 teaspoon, optional

Water – 3 cup

Cilantro or coriander leaves – 2-3 tablespoon, chopped

Green chilli – 3-4 or to taste

Method

1. Wash the dal well and soak in water for 5-10 minutes. Drain the water completely and keep aside.

2. Crush the cardamom, cinnamon and cloves in a mortar pestle.

3. Grind onion, garlic, ginger and one green chilli into a smooth paste.

4. In a small bowl mix turmeric powder, cumin powder, coriander powder, Kashmiri red chilli powder and 1 tablespoon water. Mix well. You can use hot variety red chilli powder if you want your dal more spicy.

5. In a pan or wok heat ghee or clarified butter. You can use half ghee half oil if you want. See notes for more options.

6. Fry the garlic cloves till golden brown and take out of the ghee or clarified butter. This step is optional. You can skip if you want.

7. Add crushed cardamom, cinnamon, cloves and bay leaf. Add onion, garlic, ginger, chilli paste and saute till oil leaves the sides and raw smell of onion garlic goes away.

8. Add water mixed all the spices. Fry again till everything dried up and oil leaves the sides.

9. Now add drained dal or red lentil. Saute for 2 minute. Add water, salt, chopped cilantro or coriander leaves, 2-3 green chilli and sugar if using. Mix well.

10. Cover and cook for 10 minutes or until dal becomes soft and thick on medium flame. Check in-between and stir. Dal should be thick. Taste and adjust salt if required.

11. Garnish with cilantro or coriander leaves and fried garlic cloves if using. Serve with steamed rice or Indian flatbread or any bread.

Notes

1. Mustard oil can be used instead of ghee or clarified butter.

2. Add green chilli according to your taste. Use more green chilli or red chilli powder if you want your dal spicy.

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

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Masala Paniyaram Or Appe

Masala paniyaram or appe. A delicious and cute looking snack or breakfast dish with only a few drops of oil. Earlier shared some easy and quick instant appe recipe. Now sharing authentic recipe of appe or masala paniyaram. You need only thick grain rice and black lentils or udad dal with some spices to make this delicious appe/kuzhi paniyaram or paddu.

You can also use leftover fermented idli or dosa batter to make appe.

Paddu is an Indian dish made by steaming batter using a mould. It is named variously kuzhi paniyaram, paniyaram, paddu, guliyappa, yeriyappa, gundponglu, gunta ponganalu, or Tulu: appadadde, appe. The batter is made of black lentils and rice and is similar in composition to the batter used to make idli and dosa.  Wikipedia

My Family members and friends love these appe as breakfast or snacks. I got this recipe 7-8 years ago from my friend Keerti Gupta. Now she is just like my younger sister. We met in a food group. That time I was a novice in food photography and writing recipes. I started to share my diabetic friendly innovative recipes whatever I tried for my husband. I love the way Keerti shared her recipes and interact with other group members. She always supports me and gave all the tips and tricks to click and write down the recipes. Now she is not active on social media but we are still connected with each other. I am very happy today to sharing her recipe on my blog. Thanks Keerti for the recipe.

Copy pasting Keerti’s words here. “The authentic recipe looks little cumbersome but trust me this gonna taste heaven.” So friends try and enjoy these delicious cuties as snacks or breakfast.

You may like some instant appe recipes on this blog.

1. Carrot peas instant appe

2. Rice appe with cooked rice

3. Masoor dal or red lentil appe

4. Beetroot appe

5. Semolina and lentil appe

6. Roasted gram or sattu appe

7. Semolina and flatten rice appe

8. Sprouts and oats appe

Monday again and this week’s 305 #Foodiemonday bloghop theme is Monsoon Snacks suggested by Sasmita Sahoo Samanta who blog at First Timer Cook. You can get numerous delicious recipes on her space like Jamun coconut panna cotta and many more.

My contribution for this theme is this healthy and yummy masala paniyaram. You need thick rice or mota chawal or idli rice to make these appe. But sometimes I also used regular Basmati rice if thick rice or idli rice was not available. But now its always available in local grocery store. You have to soak rice and split black lentils or udad dal overnight and grind in the morning. Let it ferment till evening and make the paniyaram for evening snacks. Or you can soak rice and lentil in the morning and grind in evening. Ferment overnight and your batter will ready for breakfast. You can half the ingredients if you want. Rice:dal ratio should be 1:1/3. You need only a drop of oil for each appe and after flipping no oil required for cooking other side.

Recipe

Thick rice/mota chawal or idli rice – 3 cup

Black lentils or udad dal – 1 cup

Salt to taste

Cilantro or coriander – handful, chopped

Green chilli – 3-4 or to taste, finely chopped

Ginger – 1 inch piece, grated or paste

Grated Coconut – 1/4 cup to 1/2 cup, optional

Mustard seeds or rai as require

Vegetable oil as require

Curry leaves – 1 tablespoon, finely chopped

Method

1. Wash & soak dal and rice separately for atleast for 5 hours or overnight. I have used split black lentils or udad dal.

2. First grind dal with little water to a smooth paste and in the same jar grind the rice with just enough water.

3. In a large bowl mix ground rice, udad dal or black lentils and salt. Mix well and cover with a lid (not an airtight lid). Leave it overnight to ferment. You can keep it in your switched off microwave oven. Batter will rise after ferment so don’t fill the bowl. Fill half of the bowl only or batter will be spilled out of the bowl after ferment.

4. In the morning the batter should be raised but in case it doesn’t add a teaspoon of Eno fruit salt just before pouring them in Paniyaram Pan. If the batter has raised, dont use eno.

5. Add chopped cilantro or coriander leaves, green chilli, ginger, chopped curry leaves and coconut if using. Mix well.

6. Heat a appe or paniyaram pan on high flame. Now simmer the flame and pour one drop of oil in each slot.

7. Sprinkle a pinch of rai. When the seeds starts to splutter start pouring Paniyaram batter in every holes. Flame should be sim.

8. After filling all the holes close the pan with a lid & Increase the flame to low medium. Dont ever put it on high.Let it cook for 3-4 minutes, checking occasionally. Remember the slots in middle cook faster than others.

7. When appe becomes nicely browned, flip them with fork or spoon or wooden stick. After flipping dont cover.

8. Cook on low medium heat. This side will take more time than the previous one so please be patient. If u increase the flame they will burn and remain raw from inside.

9. Now your masala paniyaram is ready. Serve with any chutney or sauce of your choice.

Notes

1. If batter doesnt rise overnight add a teaspoon of Eno right before you pour the batter in pan.

2. You can add grated carrot, onion or any vegetable of your choice.

3. You need only a drop of oil. After flipping the appe or paniyaram you don’t need need to add oil again.

4. Patience is the key, dont leave the sight else it will be a mess. Better to cook on low heat for crisp outside paniyaram.

5. Paniyarams taste best when hot.

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

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

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Baked Bitter Gourd Or Karela

Baked bitter gourd or karela. Make this nutritious and immunity booster vegetable in an easy way. You don’t need to spend lots of time in kitchen in this scorching hot weather. Just mix everything and bake. Enjoy the crispy bitter gourd as a side dish.

You can peel the bitter gourd if you don’t like the bitterness. And add more onions while baking. You can also add some lemon juice before serving. Crispy delicious baked karela will be a perfect side dish for any meal.

You may like some more bitter gourd recipes on this blog.

1. Bitter gourd with tomato

2. Sukto

3. Gujarati bitter gourd stir fry

4. Bitter gourd dopyaza

5. Crispy bitter gourd and potato

According to Healthline here are some health benefits of bitter gourd.

• Packs Several Important Nutrients. Bitter melon is a great source of several key nutrients.

• Can Help Reduce Blood Sugar.

• May Have Cancer-Fighting Properties.

• Could Decrease Cholesterol Levels.

• May Aid Weight Loss.

• Versatile and Delicious.

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 month theme is Fear Not Bitter suggested by Seema Doraiswamy Sriram who blog at Mildly Indian. Seema is a very talented blogger. You can get numerous healthy and delicious recipes on her blog. I recently bookmarked her Millet jaggery cake and some more.

This month my partner is Poonam Bachhav. I love her space for her versatile recipes. Specially her authentic thali recipes. You can also get many delicious, healthy treat on her blog. You will definitely love her Mango bundt cake and many more. Poonam gave me cumin and Amchur as secret ingredients and I gave her milk and jaggery. Poonam made Eggless banana chocolate cupcakes with these ingredients.

You can use as much shallot or small onions as you want. Sliced onion and shallot both will reduce the bitterness. I used Kashmiri red chilli powder to add some colour. You can skip it or if you want your karela more spicy then you can add hot variety red chilli powder.

Recipe

Bitter gourd or karela – 2

Shallot/sambhar onion or small onions – 15

Onion – 1 large Salt to taste

Cumin powder – 1/2 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Kashmiri red chilli powder – 1 teaspoon

Amchur or dry mango powder – 1 teaspoon

Oil – 1 tablespoon + 1 teaspoon

Coriander leaves and lemon wedges to garnish

Method

1. Wash the karela or bitter gourd and cut off the both tips. Cut the bitter gourd or karela into thin round slices. You can peel the bitter gourd to reduce the bitterness. I didn’t.

2. Peel the sambhar onion or shallot and keep aside. Slice one large onion. You can use one more onion if you like.

3. Line a baking tray with parchment paper or aluminum foil and brush with little oil. I used parchment paper.

4. In a bowl mix all the dry spices, salt, 1 tablespoon oil and bitter gourd slices. Mix well and keep aside for 10-15 minutes.

5. Arrange the marinated bitter gourd slices on lined baking tray in single layer.

6. In the same bowl mix shallot and onion slices with little salt and one teaspoon oil.

7..Bake the bitter gourd slices at 200 degree temperature for 10 minutes.

8. Take out the baking tray and mix both the onion with bitter gourd slices.

8. Bake for 10 minutes again or until bitter gourd becomes crisp. Keep an eye after 7 minutes. Bitter gourd shouldn’t be burnt.

9. Garnish with cilantro or coriander leaves and lemon wedges. You can add some lemon juice before serving. Serve warm as a side dish.

Note- To reduce the bitterness peel the bitter gourd and use more onion.

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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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.

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

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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.

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

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Fruity Summer Cooler



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



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

1. Vegan fruity drink with fresh turmeric

2. Mint lassi

3. Watermelon punch

4. Iced green tea with orange and mint

5. Beetroot shot

6. Spicy pineapple virgin margarita

7. Green tea grape mocktail

8. Virgin watermelon mojito

9. Orange grape frozen cooler

10. Virgin mojito

11. Watermelon cooler with tulsi and Aloevera

12. Thandai flavoured fruit punch

13. Kiwi ginger lime cooler

14. Smoothie



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



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



Recipe

Black grapes – 1 cup

Strawberry – 1/2 cup + for topping

Mango – 1/2 cup + for topping

Mint leaves to garnish



Method

1. Wash the fruits properly. Drain the water.

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

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

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

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

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



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

Notes

1. You can use any fruit of your choice.

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

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

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

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

Please visit my facebook page and hit the like button to get the latest update

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