VEGETARIAN – Batter Up With Sujata

Mango Salsa With Pickled Jalapeno

Mango salsa with pickled Jalapeno. One more easy no cook recipe in a row with mouthwatering taste. Serve it as a snack, side dish or salad and enjoy the tangy spicy taste. Raw mango, lemon juice, green chilli, freshly crushed black pepper, pickled Jalapeno and some other ingredients made this salsa perfectly tongue tickling and ripe mango gave little sweetness.

Its mango season and you can get plenty of this delicious fruit either raw or ripe. Raw mango is not only rich in vitamin C but it has numerous health benefits. So here is a fresh healthy and delicious no cook recipe for this difficult time. Just combine everything and enjoy.

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

1. Watermelon salsa

2. Mango pomegranate tender coconut salsa

3. Capsicum salsa

4. Fruity salad with dried basil

5. Corn salad

6. Fruity salad with corn cucumber and parsley

7. Peas chickpeas low calorie salad

8. Peanut chaat

9. Sprouts chaat

10. Chickpea chaat with raw mango

Sending this post to Facebook group Healthy Wealthy Cuisine . This time theme is #TangoWithMango suggested by Narmadha who blog at Nams Corner. I love her blog which is full of wonderful recipes like Lactation cookies , Ragi chocolate truffle cake, Buckwheat cookies without oven etc. Do visit her space for many more. Check out my fellow bloggers recipes for this theme.

Mango cream oreo tart by Shalu

Aam ras by Jayashree

Instant mango chunda by Poonam

Srilankan raw mango curry by Preethi

Mango chutney by Vanitha

Mango mastani by Narmadha

Raw mango thokku by Ruchi

This recipe is very easy to make and completely gluten free and veganò. Get the ingredients ready. Wash well add chop everything into small pieces. Mix well and serve immediately or keep it in refrigerator and serve chilled. It will be delicious in both ways. Olives and coconut is absolutely optional. You can can skip these if you don’t have or you don’t like. I have bottled olives so I used it.

Recipe

Raw mango – 1/2 cup, chopped

Tomato – 1, chopped

Red onion – 1, finely chopped

Pickled jalapeno – 1 tablespoon or 7 – 8 pieces, chopped

Green chilli – 1 small, chopped

Boiled sweet corn – 1/3 cup

Freshly crushed black pepper – 1/2 teaspoon

Ripe mango – 1/3 cup, chopped

Olive – 2 tablespoon, optional

Cilantro – 1 tablespoon, chopped

Mint – 1 tablespoon, chopped

Lemon juice – 2 – 3 teaspoon or to taste

Sea salt – 1 teaspoon or to taste

Oregano – 1/2 teaspoon

Fresh coconut – 2 tablespoon, chopped

Cucumber – 1/3 cup, chopped

Method

1. Peel and chop the raw mango into small pieces. Also chop onion, tomato, green chilli, cucumber, pickled Jalapeno and fresh coconut into small pieces.

2. Combine everything in a large bowl. Add chopped cilantro or coriander leaves, and mint leaves. Add sea salt, oregano, olives and lemon juice. Mix well. Taste and add more salt and lemon juice if require.

4. Serve immediately or keep in refrigerator and serve chilled.

Notes

1. Pink or black salt or any salt can be used instead of sea salt.

2. You can skip olives if you don’t have or don’t like. Fresh coconut is also optional. Skip if you don’t like.

3. Add green chilli and black pepper 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.

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Mint Almond Hummus

Mint almond hummus. A very easy to make delicious dip. Almond made this tasty hummus more nutritious. Just combine everything and grind. Your mint flavoured fingerpicking hummus is ready. A completely gluten free and vegan recipe.

According to Wikipedia Hummus is a dip, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. It is popular in the Middle East and Mediterranean, as well as in Middle Eastern cuisine around the globe. It can also be found in most grocery stores in North America and Europe.

This recipe is without tahini. Tahini is a paste of toasted sesame seeds and olive oil. As I don’t like the taste of tahini so I have skipped it. In my Mint carrot beetroot hummus I have used toasted sesame seeds.

This time omitted sesame seeds. And now its a most favourite dip of my family. But if you want you can add 1 tablespoon toasted sesame seeds or 2 tablespoon tahini while grinding the boiled chickpeas. I have used 1 tablespoon finely chopped raw mango to enhance the taste. But mango is optional. If you don’t have mango just increase the lemon juice. Green chilli is also optional. I love the mixed taste of green chilli, mint and raw mango. So I have used. If you want your hummus more spicy add one more green chilli or skip it if you don’t like.

This Monday our 252 #Foodiemonday bloghop theme is Chana Time suggested by Mayuri Patel who blog at Mayuris Jikoni. Mayuri suggested to make some recipes using chana or chickpeas. Mayuri is a very talented blogger. I love her baked recipes and all the authentic recipes. Her recent baked recipe is Semolina sesame seed bread. Do visit her space for many more wonderful recipes like Gujarati style Lilva kachori and Pear upside down cake etc.

As I mentioned above that this recipe is without tahini. But you can add 1 tablespoon toasted sesame seeds in the mixture if you like the taste of sesame seeds. Raw mango definitely gives a different taste but if you don’t have raw mango skip it and add more lemon juice. You can also skip green chilli but I recommend to add at least few pieces of green chilli for taste.

Recipe

Chickpeas – 1/2 cup

Soaked and boiled or canned chickpeas – 1&1/2 cup

Mint leaves – 1/2 cup

Almond – 1/4 cup, sliced

Lemon juice – 1 tablespoon

Cumin powder – 1/2 teaspoon

Black pepper powder – 1/2 teaspoon

Olive oil – 2 tablespoon + to drizzle

Green chilli -1

Garlic – 1 clove

Raw mango – 1 tablespoon, finely chopped

Method

1. Rinse and soak the chickpeas overnight with sufficient water. Drain the water and wash again. Boil the soaked chickpeas with 2 & 1/2 cup water in pressure cooker. After 1 whistle reduce the heat and cook on simmer for 30 – 40 minutes or till chickpeas becomes soft. Check by pressing with your finger tips.

2. Chickpeas will become 1 & 1/2 cup after boiling. Don’t discard the water of boiled chickpeas. We will use it while grinding. You can peel and discard the outer layer of boiled chickpeas if you want, I didn’t.

3. In a mixer grinder jar or food processor add the soaked and boiled chickpeas, salt, green chilli, black pepper powder, cumin powder, garlic, sliced almond, raw mango, lemon juice, mint leaves and 2 tablespoon olive oil. Reserve little chickpeas for garnishing.

4. You can add more garlic if you like the flavour. If you want your hummus spicy add one more green chilli. If you don’t have raw mango use little more lemon juice.

5. Add little water of boiled chickpeas and grind everything till smooth. Scrap the sides and grind to make a smooth mixture. Add chickpea water as require to make the mixture creamy.

6. Taste and add more salt and lemon juice if require. Pour the hummus in a bowl or plate. Drizzle little olive oil over the hummus. Garnish with boiled chickpeas, chilli flakes and mint leaves.

7. Serve as a dip with Falafel or any snacks. Or store in airtight container and keep in refrigerator. Serve chilled or room temperature.

Notes

1. 1 & 1/2 canned chickpeas can be used instead of 1/2 cup chickpeas.

2. You can use any salt instead of pink salt.

3. If you don’t have raw mango use little more lemon juice.

4. You can add 2 tablespoon tahini or 1 tablespoon toasted sesame seeds if you want.

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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Sprouts Semolina Chila Or Pancakes

Sprouts and semolina or suji/rawa chila or pancakes. A healthy, delicious and low calorie breakfast dish. We all know that sprouts are extremely nutritious and super healthy food. You can use these vitamins, protein and mineral enriched sprouts raw or cooked for numerous health benefits. So you can call it a power packed breakfast.

Spices, green chilli coriander leaves or cilantro and some other ingredients made this chila spicy flavorful and mouthwatering. I have made it both with onion and tomato and without onion tomato. Both are delicious but without tomato its easy to flip. And looks better. I love the taste of both. You can make according to your taste.

You can get some more recipes of semolina and sprouts below.

1. Suji malai cake

2. Semolina and lentil appe

3. Rawa cake

4. Oats semolina chila

5. Semolina and flatten rice appe

6. Sprouts chaat

7. Sprouts sundal

8. Sprouts and oats cutlets

9. Sprouts and oats appe

10. Cooked rice appe

11. Red lentil appe

12. Beetroot appe

This Monday our 251 #FoodieMonday bloghop theme is #RawaRaaga suggested by Aruna SarasChandra who blog at Vasusvegkitchen. Lovely Aruna has a wonderful blog with lots of mouthwatering recipes like Homemade coffee jelly , Mango mastani , Multigrain banana bread etc. I am sure you will love her space.

Its a very simple yet delicious recipe. Tomato is absolutely optional. If you like the taste and want to use be careful while flipping to turn upside down. Tomato will make your chila soft. Without tomato you will get crisp chila.

Recipe

Sprouts – 1&1/2 cup

Semolina or suji – 1/2 cup

Green chilli – 1-2 chopped

Cilantro or coriander leaves – handful, chopped

Ginger – 1 inch piece, grated

Onion – 1, finely chopped, optional

Tomato – 1 chopped, optional

Lemon juice – 1 teaspoon

Curd – 1/2 cup

Water – 1/2 cup

Cumin powder – 1 teaspoon

Chaat masala – 1 teaspoon

Garam masala powder – 1/4 teaspoon, optional

Black pepper powder – 1/2 teaspoon

Oil for shallow fry

Method

1. Rinse the sprouts well. Drain the water and grind with the help of very little water.

2. In a large bowl mix ground sprouts, semolina, curd and water. Whisk well to make a lump free batter.

3. Add all the spices, salt, chopped green chilli, cilantro or coriander leaves, lemon juice and grated ginger. Also add chopped onion and tomato if using. You can use onion and skip tomato to flip the chila easily. Mix well, cover and keep aside for 10 – 15 minutes.

4. Heat a pan or skillet. Brush with little oil. Pour a ladle full of batter in the middle. Spread with the back of the ladle by rotating. Reduce the heat and cook on low heat.

5. Drizzle little oil on the sides. When the edges becomes brown flip the chila upside down and fry the other side too.

6. Serve hot with any chutney or sauce.

Notes

1. You can add spices according to your taste.

2. Tomato is absolutely optional.

3. Add green chilli according to your spice tolerance

4. For shallow frying ghee/clarified butter can be used.

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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Peanut Chaat With Corn Green Peas And Raw Mango

Peanut chaat with corn, green peas and raw mango. Taste is tangy, spicy in one word chatpata. Crunchy roasted peanuts, slightly sweet corn and green peas with raw mango, lemon juice and spices made this chaat absolutely delicious and tongue tickling. If you have roasted and peeled peanut ready then you can make it in a jiffy.

Peanut, mango, green peas, sweet corn, lemon, ginger, green chilli,tomato, onion with some spices, cilantro or coriander leaves mint will make your chaat tangy spicy and flavorful.

A completely no oil and no cook gluten free and vegan recipe. And very easy too. Just mix everything and enjoy. I have used dry roasted peanut, you can also use boiled peanuts but I love the crunch of roasted peanut in the chaat. You can also add 1 small cucumber. Peel and chop the cucumber and add in the peanut chaat. Earlier shared Chickpea chaat , Sprouts chaat , Matar chaat and Ghugni and aloo kabli .

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

Peanut stuffed paratha

Peanut chutney or dip

Peanut potatoes

Peanut butter

Sending this post to Facebook group Healthy Wealthy Cuisine . This time theme is #GoNutsForPeanut suggested by Jayashree Trao who blog at Evergreen dishes . I love her healthy and unique recipes like Watermelon rind salad , Peanut curd and many more.

Check out my fellow bloggers recipes on this theme.

Peanut chaat by Shalu

No fry masala peanut by Vanitha

Peanut curd by Jayashree

Peanut chutney by Poonam

Peanut cookies by Sasmita

Peanut chutney by Ruchi

Peanut chaat by Swaty

As I mentioned above this chaat is very easy to make. And completely no cook and no oil recipe. You can also use boiled peanuts instead of roasted peanut. But I like roasted peanut in the chaat. If you want your chaat more tangy add some more lemon juice or grated raw mango. To make it more spicy add more green chilli or freshly crushed black pepper. Make according to your taste and spice tolerance.

Recipe

Peanut – 1/2 cup, roasted and peeled

Sweet corn – 1/2 cup, boiled

Green peas – 1/4 cup, boiled

Tomato – 1 small, chopped

Onion – 1 small, finely chopped

Green chilli – 1 – 2 finely chopped

Grated ginger – 1 teaspoon, optional

Raw mango – 1 tablespoon, grated

Cilantro or coriander leaves – 1 tablespoon, chopped

Mint leaves – 1/2 tablespoon

Black or pink salt – 1 teaspoon

Freshly crushed black pepper – 1/4 teaspoon

Chaat masala – 1/2 teaspoon

Lemon juice – 1 teaspoon

Roasted cumin powder or Bhaja moshla – 1/4 teaspoon, optional

Method

1. Dry roast the peanut and peel the red skin.

2. In a bowl mix dry roasted and peeled peanut, boiled sweet corn, green peas, chopped tomato, onion, green chilli, grated ginger, raw mango and chopped cilantro or coriander leaves.

3. Tear up the mint leaves by hand and mix. Add black or pink salt, chaat masala, black pepper, lemon juice and roasted cumin powder or bhaja moshla. Use whatever you have. Bhaja moshla or roasted cumin powder is optional but I recommend to add for flavour.

4. Mix everything well. Taste and add more lemon juice, salt and black pepper if require. You can also add some more grated mango if you want your chaat more tangy.

5. Garnish with ginger julienne and mint leaves. You can add more cilantro or coriander leaves and mint leaves if you like. Serve immediately.

Notes

1. Add green chilli and freshly crushed black pepper according to your taste.

2. One small chopped cucumber can be used in the chaat.

3. You can add more lemon juice or grated raw mango if you want your chaat more tangy.

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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Sprouts Chaat And Aloo Or Potato Chaat With Sweet Corn

Sprouts and aloo or potato chaat with sweet corn. Both are very easy to make and delicious. Perfect tongue tickling, easy, quick and low calorie recipe for this hot weather. Just boil the potatoes or moong sprouts and mix everything. Serve as a evening snack or starter. You can also serve sprouts chaat as a nutritious salad with your meal.

You can also use raw moong sprouts just wash well before using. I sometime do so. And everyone loves the crunch. Its a completely gluten free, vegan, low calorie and oil free recipe.

Sprouts are super healthy when eaten raw or cooked. Sprouting also increases the protein content, and shortens the cooking time of legumes. During the process of sprouting, some of the stored starch in the legume is used up for forming the tiny leaves and rootlets and in manufacturing vitamin C. Here are some health benefits that will convince you to sprout more often. 1. Helps in digestion

2. Boosts blood circulation

3. Helps in weight loss

4. Builds your immune system

5. Improve eye sight

6. Heart friendly

7. Helps reduce acidity

8. May prevent premature ageing

To read more about health benefits of sprouts click here .

Making moong sprouts is very easy. Also sharing the method with recipe. You can get some more sprouts recipes on this blog.Click on the name below for recipe.

1. Sprouts sundal

2. Sprouts and oats cutlets

3. Sprouts and oats appe

And some chaat recipes

1. Chana or chickpea chaat with raw mango

2. Matar chaat

3. Ghugni and aloo kabli

Sending this post to #249 Foodiemonday bloghop theme is Monsoon Munchies suggested by Archana who blog at The Mad Scientist Kitchen. Archana is a very talented blogger. Do visit her space for wonderful recipes. She has a vast collection of authentic and healthy recipes. I love her all the recipes but recently bookmarked her Herbed butter milk rolls , Seven layer magic bar and Vegan Lebanese chickpea stew to try.

As a monsoon munchies I am not sharing any deep fried recipe today. This time we need some healthy and nutritious recipes to make easily and quickly. So two quick recipes for you. Starting with vitamin enriched moong sprouts. Make moong sprouts and keep in refrigerator for a week. You can use these sprouts raw, boiled or sauteed as you like.

Sprouts chaat recipe

Moong sprouts – 1 cup

Potato – 1, boiled, optional

Cucumber – 1

Tomato – 1, chopped

Onion – 1, finely chopped

Green chilli – 1 – 2, finely chopped

Ginger – 1 inch piece, grated or finely chopped

Cilantro or coriander leaves – 1 tablespoon

Black or pink salt – 1 teaspoon

Chaat masala – 1 teaspoon

Cumin powder – 1/2 teaspoon

Freshly crushed black pepper – 1/2 teaspoon

Lemon juice – 2 tablespoon

Method

1. Soak the moong beans in sufficient water overnight. Next day drain the water and loosely cover the bowl. Keep aside for a day. Next day moong beans will be sprouted. If you want longer sprouts wait for one more day.

Now store the sprouts in refrigerator. You can store it for a week. Rinse the sprouts well before every use.

2. Take 1 cup moong sprouts and rinse well. Drain the water.

3. Boil with 1 cup water. When it starts to boil, reduce the heat. Cook on simmer for 4 minutes or till sprouts becomes soft. I like the sprouts with little crunch. Drain the water and let it cool down.

4. Peel and chop the potato into small cubes if using.

5. Peel and chop the cucumber.

6. Now mix moong sprouts, boiled and cubed potato, cucumber, chopped tomato, onion, green chilli, grated ginger, cilantro or coriander leaves, black or pink salt, cumin powder, black pepper, chaat masala and lemon juice. You can also use few chopped mint leaves. Mix well. You can also add chopped or grated fresh coconut if you like. Taste and add more salt and lemon juice if require.

7. You can also add green chutney and sweet tamarind chutney if you want.

Aloo chaat. An easy and quick to make and taste is absolutely mouthwatering. A simple no cook and no oil recipe made with boiled potatoes, finely chopped onion, tomato, cucumber, green chilli, sweet corn, some spices and lemon juice.

Recipe

Potato – 4 medium, boiled

Onion – 1, finely chopped

Green chilli – 1 – 2, finely chopped

Tomato – 1 large, chopped

Cucumber – 1

Boiled sweet corn – 1/4 cup

Cilantro or coriander leaves – 1 tablespoon, chopped

Mint leaves – few, chopped

Pink or black salt – 1 teaspoon

Cumin powder – 1/2 teaspoon

Chaat masala – 1 teaspoon

Lemon juice – 3 teaspoon

Method

1. Peel chop the boiled potatoes into small cubes.

2. Peel and chop the cucumber.

3. In a bowl mix everything well.

4. Taste and adjust salt and lemon juice if require.

5. Add green chutney and sweet tamarind chutney if you want. I didn’t. You can also use black pepper powder if you like.

Enjoy…….

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

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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Easy Pulao Or One Pot Rice

Easy to make spicy aromatic and delicious pulao. You need only onion, garlic, tomato and some spices to make this one pot meal.

You can use tomato ginger garlic paste if you want. Or use everything finely chopped, grated or minced. Do as per your convenience. This pulao is enough spicy and delicious but you can serve it with raita or any curry. You can also add green peas, sweet corn, cashews or raisins. I kept it simple to serve with mirchi ka salan. But you can add cashew nuts, raisins, green peas or sweet corn if you want. You can get some more rice recipes on this blog. Click on the name below for recipe.

1. Mexican green rice

2. Tricolor rice

3. Carrot rice

4. Mexican rice

5. Beetroot rice and raita

6. Mint rice

7. Spanish moulded rice

8. Aloo chutney pulao

9. Korean rice

10. Corn peas barista fried rice

Sending this post to Facebook group Healthy Wealthy Cuisine.
This time theme is one pot meal suggested by Shalu Jain who blog at Sunny Family Kitchen. Do visit her blog for different types of mouthwatering recipes.
Check out what my fellow bloggers shared on this theme.

Pressure cooker pulao with croutons and cauliflower by Vanitha

Matar paneer by Shalu

Vegetable masala khichdi by Preethi

Mint pulao by Jayashree

Mushroom tikka biryani by Narmadha

Creamy spinach pasta by Swaty

Baby potato pulao by Sasmita

To make this aromatic rice fry the onion, ginger, garlic, tomato and all the spices in a pressure cooker. Add rice gently mix and add water. Pressure cook for 1 whistle and let pressure settle down on it’s own. Your pulao is ready. Simple isn’t it? You can also add some cashew nuts and raisins if you like. I didn’t. I have served it with Mirchi ka salan .

Recipe

Basmati rice – 1 cup

Onion – 1 large, finely chopped

Garlic – 5 – 6 cloves, minced

Ginger – 1 inch piece, grated

Tomato – 2 large, chopped

Green chilli – 2-3 or to taste, chopped

Green cardamom – 3-4

Black cardamom – 1

Cinnamon – 1 inch piece

Cloves – 4

Mace or javitri – 2 strands

Star anise – 1, optional

Bay leaf – 2 medium

Cumin seeds or jeera – 1 teaspoon

Cumin or jeera powder – 1 teaspoon

Coriander or dhania powder – 1 teaspoon

Black pepper powder – 1/2 teaspoon

Red chilli powder – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Cilantro or coriander leaves – 2 tablespoon, chopped

Salt to taste

Oil or ghee – 2 – 3 tablespoon

Water – 1&1/2 cup

Method

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

2. Take out the seeds of black cardamom. Discard the outer layer.

3. In a mortal pastel crush green cardamom, seeds of black cardamom, cloves, cinnamon and mace or javitri.

4. Heat oil or ghee in a pressure cooker. You can use only ghee or oil. I have used half ghee and half oil.

5. Add cumin seeds, crushed cardamom, cloves, cinnamon mace, bay leaves and 1 star anise.

6. Now add onion, garlic and green chilli. Fry till onion becomes light brown.

7. Add grated ginger and tomatoes. Stir well. You can also use tomato ginger garlic paste. Add all the spices and salt. Saute till tomato becomes mushy.

8. Add rice and chopped cilantro or coriander leaves. You can also add few mint leaves if you want. Fluff the rice gently.

9. Add water and close the lid. Pressure cook for 1 whistle. After 1 whistle wait for 1 minute and then remove from heat. Remember to switch off the heat before second whistle.

10. Let the pressure settle down on it’s own. Remove the lid and fluff the rice gently. Serve hot with raita or any curry.

Notes

1. Green peas, sweet corn, cashew nuts or raisins can be added in the pulao.

2. You can add more green chilli, black paper or red chilli if you want your pulao more spicy.

3. If you want to cook in open pan add 2 cup of water.

4. You can also make this pulao in rice cooker, instant pot or microwave.

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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ABC Curry/ Almond Beetroot Cottage Cheese Curry

Almond beetroot cottage cheese or paneer curry. Or you can call it ABC curry. A spicy flavorful rich creamy gravy with marinated and lightly fried paneer and almonds with all the goodness of beetroot. Full of aroma and mouthwatering taste.

Lightly fried marinated paneer and rich creamy and aromatic gravy made this curry absolutely delicious. You can serve it as a party side dish. Already shared some more curries with paneer on this blog. Click on the name below for recipe.

1. Tomato corn peas paneer kadhi

2. Paneer in mustard gravy

3. Gobhi palak paneer

4. Chhanar dalna

5. Kathal paneer kofta curry

6. Schezwan paneer

7. Italian flavoured paneer bhurji

8. Methi paneer kofta in palak gravy

9. Paneer capsicum stir fry

10. Paneer kala chana kofta curry

11. Mint paneer kofta

12. Hariyali paneer makhani masala

13. Shahi paneer

14. Aloo paneer

Monday again and this week’s #246 Foodiemonday bloghop theme is P For Paneer suggested by me. So we all bloghop members are sharing different paneer or cottage cheese recipes this week. Check out what my fellow bloggers are sharing for this theme.

I have used soaked and peeled almonds in the curry, you can use cashews instead. Or you can also make it without nuts. Don’t skip the marination step. Marinated paneer will give a wonderful taste to the curry.

Recipe

Paneer or cottage cheese – 2 & 1/2 cup, cubed

Yogurt – 1 tablespoon

Lemon juice – 1/2 teaspoon

Ginger garlic paste – 2 teaspoon

Cumin powder – 1 teaspoon + 1 teaspoon

Black pepper – 1/2 teaspoon

Garam masala powder – 1/2 + 1/4 teaspoon

Salt to taste

Almond – 2 tablespoon

Beetroot – 1, grated or finely chopped

Coriander powder – 1 teaspoon

Kashmiri red chilli powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Onion – 1 medium, sliced

Garlic – 3 – 4 cloves, chopped

Ginger – 1/2 inch piece, chopped

Green chilli – 1 – 2 or to taste, chopped

Tomato – 2 medium, chopped

Green peas – 1/2 cup

Green cardamom – 3

Cinnamon – 1/2 inch piece

Cilantro or coriander leaves – 2 tablespoon, chopped

Oil – 2 tablespoon + 2 teaspoon

Water – 2 cup

Method

1. Marinate the paneer or cottage cheese cubes with 1 tablespoon yogurt, salt, 2 teaspoon ginger garlic paste, 1 teaspoon cumin powder, 1/2 teaspoon black pepper powder, 1/2 teaspoon lemon juice and 1/4 teaspoon garam masala powder. Mix well, cover and keep aside for 15 – 30 minutes. I have used homemade paneer, get the recipe here.

2. Soak the almonds in hot water for 15 minutes. Peel when cool.

3. Grind the grated or finely chopped beetroot. You can add 1 – 2 teaspoon water for easy grinding.

4. Heat 1 tablespoon oil in a pan. Add green cardamom, cinnamon, sliced onion, chopped ginger and garlic. Saute till onion becomes brown. Add chopped tomatoes. Saute till tomatoes becomes mushy. Let it cool down. Grind the onion tomato mixture when cool. Make a smooth paste.

5. Heat 2 teaspoon oil in a pan. Spread the marinated paneer. Shallow fry for a minute.

6. Turn the paneer pieces upside down and saute for 1 minute more. Paneer should be lightly fried. Don’t make brown. Transfer the paneer pieces into a plate.

7. Heat 1 tablespoon oil in a pan. Add ground beetroot. Saute till moisture evaporates and beetroot paste dried up. You can add little more oil if require.

8. Add onion tomato paste and green peas. Mix well. Add salt, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1/2 teaspoon garam masala powder, 1/4 teaspoon turmeric powder and Kashmiri red chilli powder. Saute till oil leaves the sides.

9. Now add paneer or cottage cheese cubes,peeled almond and chopped cilantro or coriander leaves. Mix well. Saute for 1 – 2 minute.

10. Add water and let it boil. When it starts to rolling boil reduce the heat. Cover and cook on low heat for 10-12 minutes or till green peas becomes soft.

11. Taste and adjust the seasoning. Remove from heat. Garnish with chopped cilantro or coriander leaves. Serve with roti, paratha, naan, puri, pulao, fried rice or any bread.

Notes

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

2. Cashew nuts can be used instead of almonds. Or you can skip both.

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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Broccoli Stir Fry With Carrot Beans And Olive

Broccoli stir fry with carrot beans and olive topped with roasted sesame seeds. A delicious and easy to make mixed vegetable dry curry. This stir fry also includes Bengal gram or chana dal with capsicum, tomato, chilli and spices. So its a very filling dish. Serve it as a side dish with any bread or dal chawal or enjoy it bowlful when you are not in a mood to make elaborate meal. You can also use baby corn, sweet corn, bell peppers or any other vegetable of your choice.

You may like some more broccoli recipes on this blog.

1. No onion garlic broccoli potato stir fry

2. Broccoli malai curry

3. Broccoli with cottage cheese and vegetables

4. Broccoli almond cheese soup

5. Broccoli stir fry with lemon and ginger julienne

6. Broccoli with egg and tomato

7. Broccoli mushroom noodles

This Monday our 243 #Foodiemonday bloghop theme is Little Chefs suggested by Priya Iyer who blog at The World Through My Eyes. Priya has a wonderful blog. I am sure you will love her delicious and healthy recipes. I have recently bookmarked her Oats dosa and Rainbow rice salad to try. Do visit her space for more mouthwatering recipes.

We have to keep our kids busy in these days. And its very difficult to manage super active kids engage in home for a long time. So Priya suggested why not take our kids in kitchen to help us and make some interesting and healthy dishes with them. Great idea isn’t it? Give them responsibility to dry roast the sesame seeds or wash the vegetables for you. After that chop the vegetables and let them arrange those colorful vegetables on a plate. Use vegetables according to your kid’s choice like red, yellow bell peppers, baby corn, sweet corn etc.

Recipe

Broccoli – 1

Beans – 100 grams

Carrot – 1

Onion – 1 large, sliced

Capsicum – 1

Tomato – 2 large, chopped

Green chilli – 2 – 3, finely chopped

Garlic paste – 2 teaspoon

Green peas – 1/2 cup

Olive slices – 2 tablespoon

Cilantro or coriander leaves – 2 tablespoon, chopped

Chana dal or Bengal gram – 1/2 cup

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Kashmiri red chilli powder – 1 teaspoon, optional

Black pepper powder – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Turmeric powder – 1/4 teaspoon + 1/4 teaspoon

Salt to taste

Sesame seeds – 2 teaspoon, optional

Water – 1 cup + 2 tablespoon

Lemon juice – 1 teaspoon

Oil – 2 tablespoon

Method

1. Pressure cook the chana dal or Bengal gram with salt, 1/4 teaspoon turmeric powder and 1 cup water for 15 minutes. Dal should be soft but not mushy.

2. Dry roast the sesame seeds and keep aside. This step is optional.

3. Rinse the broccoli. Cut into small florets. Dip the florets in hot water for 3-4 minutes. Drain and keep aside.

4. Peel and cut the carrot into thin slices.

5. Cut off the both tips of the beans. Chop into 1 inch pieces.

6. Mix cumin powder, coriander powder, chilli powder, garam masala powder, black pepper powder and turmeric powder with 2 tablespoon water in a bowl .

7. Heat oil in a pan. Add onion slices and chopped green chilli. Fry till onion becomes brown.

8. Add chopped tomatoes and garlic paste. Saute till tomatoes becomes mushy.

9. Add sliced carrot and chopped beans. Saute for 2 minutes.

10. Add chopped broccoli, green peas, sliced capsicum and chopped cilantro or coriander leaves. Saute for 2 minutes again.

11. Now add soaked dry spices and salt. Mix well. Cover and cook on simmer until vegetables become tender. It will take about 15 minutes.

12. Remove the cover. Add the olive slices and mix well. Taste and adjust the seasoning. Remove from heat. Add lemon juice and mix. You can add more lemon juice if you want.

13. Sprinkle dry roasted sesame seeds. This step is optional. You can skip it if you like.

14. Garnish with cilantro or coriander leaves, lemon wedges, olive slices and red or green chilli. Serve hot with roti, paratha, naan, puri, or any bread or dal chawal.

Notes

1. Use green chilli less or more according to your taste.

2. You can also use baby corn, red, yellow bell peppers or sweet corn etc.

3. Any lentil or dal can be used instead of chana dal or Bengal gram.

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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Tomato Corn Peas Paneer Kadhi

Tomato corn peas paneer kadhi. Kadhi with a different taste and flavour. A lipsmackingly delicious kadhi with homemade paneer, sweet corn, green peas and tomato.

Kadhi is a yogurt based gravy with chickpea flour or besan. Usually pakoda or chickpea fritters added to this gravy but you can also make with sliced potatoes or bundi or make only gravy to enjoy with hot steamed rice. You may like some more yogurt based recipes on this blog.

1. Dahi aloo

2. Egg in yogurt sauce

3. Pointed gourd or parwal with poppy seeds

Sending this post to fortnight foodie group Healthy Wealthy Cuisine.
This time theme is Curd Fiesta suggested by me. I am sharing this delicious corn peas paneer kadhi. Check out my fellow bloggers recipes using curd for this theme.
Chow chow raita by Preethi
Curd rice by Vanitha
Tutti frutti cake by Swaty
Strawberry shrikhand by Shalu
Spiced raita by Jayashree
Tomato raita by Narmadha
Kesar badam lassi muffins by Sasmita

To make this delicious kadhi you have to whisk yogurt and chickpea flour or besan well to make lump free. Instead of pakoda or fritters I have used green peas and sweet corn. Do try and enjoy the spicy and mouthwatering kadhi.

Recipe

Curd – 3/4 cup

Sweet corn – 1/2 cup

Green peas – 1/2 cup

Tomato – 2 medium, chopped

Paneer or cottage cheese – 1/2 cup tightly packed, crumbled

Besan or chickpea flour – 3 tablespoon

Oil – 2 tablespoon

Mustard seeds – 1/2 teaspoon

Cumin seeds – 1 teaspoon

Curry leaves – 8 – 10

Hing or asafoetida – 1/4 to 1/2 teaspoon

Dry red chilli – 1

Ginger – 1/2 inch piece, chopped

Green chilli – 1 – 2, chopped

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Kashmiri red chilli powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Cilantro or coriander leaves – 2 tablespoon, chopped

Salt to taste

Water – 2 & 1/2 cup

Method

1. Wash the tomatoes well. Make a cross-shaped incision or make X with a knife at one end. Don’t make too deep cut. Boil 1 cup water in a pan. Add the tomatoes in it. Boil for 4 – 5 minutes or until the skin starts to separate. Don’t discard the water we will use it in kadhi.

2. Let the tomatoes cool down. Peel and grind with ginger, green chilli and crumbled paneer or cottage cheese. I have used fresh homemade paneer. Get the paneer recipe here .

3. Blend the curd with besan or chickpea flour and 1 cup water in a blender. You can also use hand blender to make the mixture smooth.

4. Heat oil in a pan or wok. I have used mustard oil. You can use any oil of your choice. Add mustard seeds and cumin seeds. When the seeds starts to splutter add dry red chilli, hing and curry leaves.

5. Now add the ground tomato paneer mixture. Stir well. Add salt, cumin powder, coriander powder, turmeric powder, Kashmiri red chilli powder and garam masala powder.

6. When the mixture about to dried up add the green peas. Saute till completely dried up and oil leaves the sides.

7. Add blended besan mixed curd, chopped cilantro or coriander leaves and sweet corn. Mix well.

8. Add remaining water and let it boil for 5 minutes. Stir constantly. After 5 minutes reduce the heat. Cook on simmer for 20 – 25 minutes or until it becomes thick. Stir in regular interval to avoid sticking to the pan.

9. Now taste and adjust salt if require. You can add little more water if require to get your desired consistency. Garnish with cilantro or coriander leaves and sweet corn. You can also garnish with frozen or boiled green peas. Serve hot with steamed rice, jeera rice or any bread.

Notes

1. Use green chilli according to your taste.

2. You can use more green peas and sweet corn if you want.

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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