Basanti Pulao

Basanti pulao or Bengali sweet yellow pulao. Bright yellow coloured aromatic rice made with fragrant gobindobhog rice saffron and aromatic whole spices taste heavenly with any spicy curry. A festive dish from Bengali cuisine. Basanti stands for yellow. This sweet yellow pulao called basanti pulao, holud pulao or misti pulao. Basanti pulao also taste great with Basmati rice, so you can use whatever you have.

Durga puja is around the corner. Try this aromatic rice to celebrate your festival. You can also make it for bhog prasad for Goddess. To know about Durga Puja or Sharad Utsab click here. For bhog or naivedya different types of dishes are prepared to offer Goddess Durga. Reading a book Bhog Naivedya by Sujata Shukla. Copy pasting a line from the book, “This is not just faith, but also a nation’s food culture, brought to you on a puja thali!.” I completely agree with it. You can get many more authentic recipes on above Durga Puja post link. As I said you can serve this pulao with any veg or non veg spicy curry. I served it with shahi dum aloo. I will share the recipe soon.

Here are some no onion garlic veg curry recipes which you can serve with this pulao.

Chhanar dalna

Spicy potato curry

Makhana curry

Kaju Curry

Dahi aloo

Aloo kofta curry

Pointed gourd in yogurt gravy

Rasgulla korma

Matar kofta

Shahi paneer

Aloo Paneer

You can also serve this pulao with any non veg curry like

Chicken kosha

Chicken rezala

Dim kosha

Zafrani chicken

Chicken dak bungalow

Rara mutton

Railway mutton curry

Fish kalia

Chhanamukhe ilish

Chicken chaap

Fragrant gobindobhog rice with whole spices made this pulao aromatic. But if you don’t have gobindobhog rice then you can use Basmati rice. I usually make basanti pulao with Basmati rice because gobindobhog rice is not available outside Bengal. Have a look at how it looks with basmati rice. In this pulao I have used basmati rice and instead of saffron used little turmeric powder.

But this time got gobindobhog rice online. I used saffron or keshar to make this pulao basanti or yellow. If you don’t have saffron then you can use little food colour or turmeric. But I recommend to use saffron for the lovely aroma and colour.

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Recipe

Gobindobhog rice – 1&1/4 cup

Ghee or clarified butter – 2 tablespoon + 1 teaspoon

Saffron or keshar – 1/4 teaspoon

Milk – 3 tablespoon

Cumin seeds or jeera – 1/2 teaspoon

Green cardamom – 3

Cloves – 3

Cinnamon – 1 inch piece

Bay leaf – 1

Cashew nuts – 15

Raisins – 15

Ginger – 1 teaspoon, grated or paste

Salt – 1 teaspoon or to taste

Sugar – 2-3 tablespoon

Bengali garam masala powder – 1 teaspoon

Mace or javitri powder – 1/4 teaspoon

Nutmeg or jaiphal powder – 1/4 teaspoon

Cumin powder – 1/2 teaspoon

Water – 2 & 1/2 cup

Method

1. Wash the rice well. Drain the water completely. Marinate the rice with 1 teaspoon ghee, salt, sugar, grated ginger or paste, nutmeg or jaiphal powder, mace or javitri powder, cumin powder and 1/2 teaspoon Bengali garam masala powder. Get the recipe of Bengali garam masala here. I have used 1 teaspoon salt and 2&1/2 teaspoon Sugar and its perfect for me. Mix everything well and keep aside.

2. Soak saffron for 15 minutes in 3 tablespoon warm milk. After 15 minutes crush the saffron with your finger tips and let it soak for some more time.

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

4. Heat remaining ghee in a pan or wok. You can use half oil and half ghee if you want but ghee taste better. Fry the cashew nuts on low medium heat. Keep stirring to fry the nuts evenly. When cashew nuts becomes light golden brown transfer the nuts on a plate.

5. Now fry the raisins. When raisins fluff up immediately remove from ghee and transfer on a plate.

6. In the same ghee add cumin seeds, crushed green cardamom, cloves, cinnamon and bay leaf. When cumin seeds starts to splutter add marinated rice and fry for 2-3 minutes.

7. Add saffron soaked milk, water and fried cashew nuts and raisins. Mix well.

8. Cover and cook for 5 minutes on high heat. After 5 minutes reduce the heat and cook on simmer for 5 minutes again.

9. Now stir the rice gently and check. Add little more water if required. I had to add 1/4 cup more water. Cover and cook on simmer for 5 minutes more or till water absorbed.

10. Add 1/2 teaspoon Bengali garam masala powder, mix and switch off the heat.

11. Cover and leave it to rest for 5-10 minutes. Now fluff the rice gently and serve with any spicy curry.

Recipe notes

1. Basmati rice can be used instead of gobindobhog rice.

2. You can use turmeric powder or yellow food colour instead of saffron or keshar.

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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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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Veg Galouti Kabab/ Lentil Kabab

Veg galouti Kabab or dal/lentil Kabab. A soft mouth melting Kabab made with all the aromatic spices and nutritious dal or lentils. The word galouti means so soft that melt in mouth. This exotic Kabab is originated from the city of nawab, Lucknow from Awadhi cuisine generally made with minced meat. But here is a veg version of scrumptious mouth melting galouti Kabab.

There is, however, an interesting story behind the conception of this variant of “melt in the mouth meat”. The kebab was specially made for the ageing Nawab of Lucknow, Wajid Ali Shah. The Nawab had lost his set of teeth, but not his appetite for meat! At his behest, the royal kitchens came up with an ingenious way of preparing meat that was easy to go down the foodpipe. The cooks marinated finely ground meat, mixing it with unripe papaya and sprinkling a mix of erotic spices. They then fried the keema in oil/ghee. It is said that the original recipe contained a mix of more than 100 exotic spices!  Source

I am sharing this delicious mouth melting galouti Kabab for my vegetarian readers. You need only two types of dal or lentils and black chickpeas or kala chana with some aromatic spices like bay leaves, clove powder cardamom, cumin and mace or javitri powder. Recipe is very simple and easy. You can prepare and store the Kabab in refrigerator and shallow fry just before serving.

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Recipe

Whole red lentil or sabut masoor dal – 1 cup

Chana dal or bengal gram – 1/3 cup

Black chickpeas or kala chana – 1/4 cup

Water – 2 & 1/2 cup

Bay leaf – 2 Potato – 1, large

Onion – 2 large, sliced

Green chilli – 4 – 5, finely chopped

Oil – 2 tablespoon

Ginger garlic paste – 1 tablespoon

Cumin powder – 1 teaspoon

Lemon juice – 2 teaspoon

Cardamom powder – 1/2 teaspoon

Clove powder – 1/4 teaspoon

Javitri or mace powder – 1/4 teaspoon

Method

1. Rinse the whole red lentil or sabut masoor, chana dal or bengal gram and black chickpeas well and soak in sufficient water overnight.

2. Next day drain the water and pressure cook with 2 bey leaves and 2 & 1/2 cup water for 4 whistle. Let the cooker cool down.

4. When lentils cool down strain the water and discard the beay leaves. Don’t discard the remaining water. Grind the lentils with the help of little remaining water of boiled lentils.

5. Boil, peel and mash the potato.

6. Heat a pan and add oil. You can use 1 tablespoon oil and 1 tablespoon ghee or clarified butter if you like. Add sliced onion and finely chopped green chilli.

7. Fry till onion becomes translucent. Add ginger garlic paste. And saute till onion becomes brown and raw smell of garlic goes away.

8. Now add lentil paste, mashed potato, salt and cumin powder. Saute till the mixture dried up and becomes like a dough. Switch off the heat.

9. Add lemon juice, cardamom powder, clove powder and Javitri or mace powder. Mix well and let the mixture cool down. Dry ground cloves and javitri or mace separately to make powder. You can store these powder in refrigerator for later use.

10. Make equal round patties. Press gently with both of your palm.

11. Heat a pan and shallow fry all the patties with little oil. Turn the patties upside down and fry the other side too. Turn the patties carefully because patties are too soft. Turn with two spatula or spoon carefully to avoid breaking.

12. Serve hot with onion rings and any chutney or sauce.

Note

1. You can shallow fry these Kabab in ghee or clarified butter instead of oil to make the Kabab more flavorful.

2. Kabab is too soft so fry very carefully. Use two spatula or spoon while turning upside down.

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 Kabab Time theme is suggested by me. Eagerly waiting for the different Kabab recipes from my blogger friends. And this month my partner is Seema Doraiswamy Sriram who blog at Mildly Indian. Seema has a wonderful blog with numerous mouthwatering recipes. You might like her South Indian thali meal dishes. All the dishes of this thali are absolutely delicious. We had a lovely chat about veg Kabab and other topics. Really enjoyed the discussion. I gave her potato and chaat masala as secret ingredients. Seema shared delicious veg Sheek Kabab with these ingredients. Seema gave me bay leaf and onion and I am sharing this veg galouti Kabab using these two secret ingredients.

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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Kaju Curry/No Onion Garlic Curry

Wishing a very happy Janmashtami to you all and your family. May Lord Krishna fill your life with bliss and joy. May God bless you all with good health, happiness and prosperity 🙏

Kaju or cashew nut curry. A no onion garlic rich creamy, mildly spicy and delicious tomato based gravy with fried cashew nuts. A scrumptious side dish to serve with paratha, puri or any bread and rice dishes.

You can also make it with onion garlic. Also sharing the recipe below with onion and garlic. You may like some Janmashtami special recipes on this blog. Click on the link for recipe.

1. Apple coconut fudge or barfi

2. Chhena kheer

3. Malpua

4. Mohanbhog

5. Makhana curry

And many other dessert, sweet and no onion garlic satwik recipes. Or you might like to try Janmashtami prasad thali to celebrate the festival from the blog of Poonam Bachhav.

This Kaju curry is completely Satwik recipe. But you can also make it with onion garlic if you want as I mentioned above. To make with onion garlic fry the roughly chopped onion, garlic cloves, ginger and green chilli. When onion becomes translucent add tomatoes. Saute till tomato becomes mushy. Let the sauteed mixture cool down and grind into a smooth paste. Then follow the steps as given below. Add the ground mixture in oil instead of tomato green chilli and ginger paste.

I served this delicious Kaju curry with paratha. To make paratha in a bowl mix 1 cup maida or refined flour and 1/2 cup whole wheat flour or atta. You can use only maida or only atta if you want. Add 1/4 teaspoon salt and 2 teaspoon oil or ghee. Mix well. Now add water gradually to make a smooth dough. Smear the dough with half teaspoon of oil. Cover and keep aside for 30 minutes. Make medium sized balls and roll into a thin roti with the help of little flour. Fold the round roti into half then fold again into a triangle. You can spread ghee on both layers. Fry the triangle paratha from both sides on a griddle or tawa.

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Recipe

Kaju or cashew nuts – 3/4 cup

Ghee or clarified butter – 1 teaspoon

For gravy

Tomato – 3 medium

Ginger – 1/2 inch piece

Green chilli – 2-3 or to taste

Cashew nuts or Kaju – 2 tablespoon

Poppy seeds or khas khas – 2 tablespoon

Melon seeds – 2 tablespoon

Oil – 3 tablespoon

Salt to taste

Sugar – 1/2 teaspoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Fresh cream – 2 tablespoon

Kashmiri red chilli powder – 1&1/2 teaspoon

Garam masala – 1/2 teaspoon

Kasuri methi – 1/2 teaspoon

Water 1&1/2 cup + 4 tablespoon

Cilantro or coriander leaves – 1 tablespoon, chopped, optional

Method

1. Dry grind cashew nuts, poppy seeds and melon seeds into a fine powder. Add 4 tablespoon water and grind again to make smooth paste.

2. Grind chopped tomatoes, 1-2 green chilli and ginger. Make a smooth paste.

3. Heat one teaspoon ghee or butter in a pan. I used ghee. Add the cashew nuts or Kaju and fry on low medium heat till light golden brown. Take out the cashews and ghee and place on a plate.

4. In the same pan heat 3 tablespoon oil. You can use ghee or butter if you want. Add tomato, chilli and ginger paste, cumin powder, coriander powder, turmeric powder, Kashmiri red chilli powder, salt and sugar. Saute till oil leaves the sides.

5. Add cashew nuts, melon seeds and poppy seeds paste and fresh cream. Saute again till everything dried up and oil leaves the sides.

6. Add water and let it boil for 4-5 minutes on low heat. Stir in between to avoid sticking to the bottom.

7. Now add the fried cashew nuts, 1-2 slit green chili and chopped cilantro or coriander leaves . Reserve some fried cashew nuts for garnishing. Cook again for 3-4 minutes.

8. Crush the Kasuri methi with your palm and add in the gravy. Mix well.

9. Add garam masala and remove from heat. I have used homemade Bengali garam masala. Get the recipe here.

10. Garnish with cilantro or coriander leaves and fried cashew nuts. You can also use fresh cream to garnish your Kaju curry. Serve with paratha, puri, or any bread and rice dishes.

Notes

1. You can use ghee or butter instead of oil to make the gravy.

2. You can also use 1-2 tablespoon more cream at the end if you want.

3. Dry roasted cashew nuts can be used instead of fried cashew nuts.

4. Use 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.

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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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Mohanbhog Or Suji Halwa With Milk

Its my 6 year blog anniversary. Six years with 550 posts. Its possible only because of you. Thanks to all my readers and friends for your constant support and love.

Mohanbhog or suji halwa with milk. Humble halwa with a twist. Used salted butter instead of ghee or clarified butter. Fried dry fruits, milk, saffron and salted butter made this halwa or mohanbhog heavenly.

Mohanbhog with ghee is made for offering as Bhog or Prasad to Lord Krishna who is also known as Mohan. So this halwa called mohanbhog. Try this delicious mohanbhog from Bengali cuisine on upcoming Janmashtami to offer and enjoy the divine taste as prasad. Mohanbhog is similar to kesari bhat, suji halwa or sheera. This mohanbhog is usually made with ghee. I am also sharing suji halwa with ghee which we usually made in home. And a cheat recipe for this mohanbhog.

Here are some different halwa recipes on this blog. Click on the link for recipe.

1. Cherry pineapple kesari or pineapple flavored halwa

2. Chana dal halwa

3. Sugar free low calorie gajar halwa

4. Paneer gajar halwa

5. Buckwheat Waterchestnut Banana halwa

6. Moong dal halwa

7. Sweet potato halwa

You may also like to try Beetroot halwa recipe from Narmadha’s blog.

Now coming to the recipe. I have used salted butter instead ghee or clarified butter in this halwa. Salted butter taste great in some dessert. Already shared Rice kheer with salted butter. Many of my friends asked me about the recipe of my rice kheer. So shared the recipe with my secret ingredient salted butter. Now here is the recipe of suji halwa or mohanbhog with salted butter.

We need suji or semolina with salted butter, sugar, milk, saffron, cashew nuts, raisins and green cardamom. I have used cardamom powder.

You can use ghee instead of butter if you want. But salted butter with milk will give a different and wonderful taste. I have used less butter than normal halwa, you can increase the amount of butter if you like. Normally we use same amount of ghee, suji and sugar in our halwa. But I used less sugar according to my family member’s taste. We like our dessert less sweetened. You can use sugar according to your taste. If you are making for kids use half cup sugar and half cup butter or ghee with half cup suji or semolina. Remember patience is the key to get the divine taste so keep the flame low to perfectly cook the halwa.

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Recipe

Suji or semolina – 1/2 cup

Sugar – 1/3 cup

Salted butter or ghee – 1/4 cup

Milk – 2 cup

Saffron – a pinch

Cashew nuts – 2 tablespoon

Raisins – 2 tablespoon

Cardamom powder – 1/4 teaspoon

Method

1. Heat milk with sugar and saffron in a pan. When milk starts to boil reduce the heat. Let it boil on simmer. I like my halwa less sweetened. If you want your halwa more sweet then you can use half cup sugar.

2. Heat butter or ghee on low heat in a heavy bottom or nonstick pan. I used Amul salted butter. Add cashew nuts and fry till cashew nuts becomes light brown. Remove the cashews from the butter and add raisins. When raisins starts to fluff up immediately remove from butter.

3. You can use 2 tablespoon more butter if you want. In the same butter add semolina or suji. Fry the suji on low heat. Don’t increase the flame. As I mentioned above  be patient to fry the suji evenly. If you increase the flame suji may burn from bottom.

4. When suji or semolina become light golden brown add saffron and sugar mixed milk. Don’t add entire milk in one go. Add milk slowly. It may splutter so stir continuously. Keep the flame low.

5. When milk dissolved and its about to dried up add fried cashew nuts and raisins. Reserve some for garnishing. Mix well. Keep the consistency according to your choice. When halwa starts to leave the sides of the pan, remove from heat. Add cardamom powder and mix well.

6. Garnish with fried cashew nuts, raisins, saffron and almond. Serve warm with Luchi dum aloo or Radhaballabhi with spicy potatoes. You can also make laddu of this halwa. To make laddu, let the halwa cool down and make round balls. Garnish each laddu with a cashew nut.

Cheat Recipe

Fry the suji as above method on low heat. When suji starts to becomes light golden brown add cashew nuts and raisins. Fry for a minute more. Add milk slowly Also add sugar and saffron. Saffron is optional you can skip if you want. Stir continuously. When milk dissolved add cardamom powder, mix well and switch off the heat. Your quick and easy mohanbhog is ready to serve.

Halwa Recipe

1. Heat 1/2 cup Ghee in a pan. Fry the cashew nuts and raisins as above method. Remove from ghee.

2. Add 1/2 cup suji or semolina. Fry on low heat till suji becomes nicely browned. Suji shouldn’t be burnt.

3. Add 1/2 cup sugar and 1&1/2 cup water. Keep stirring. Cook till water dissolved and halwa leaves the sides.

4. Add fried cashew and and raisins. Mix well and remove from heat. You can add cardamom powder if you want. Serve hot.

Notes

1. With cashew nuts and raisins you can add almond or any dry fruits of your choice.

2. Saffron is optional, you can skip if you want. But saffron will give a nice colour.

3. You can use ghee or clarified butter instead of salted butter.

4. You can use same amount of suji, sugar and butter.

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 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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Mint Yogurt Dip

Mint yogurt dip. A delicious dip similar to Greek sauce tzatziki which is a yogurt based sauce made of cucumber, lemon juice or vinegar, garlic, mint or dil. But its without cucumber and garlic. Mint, little cilantro, a small green chilli and a dash of lemon juice mixed this yogurt based sauce taste delectable.

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

1. Beetroot dip

2. Waterchestnut chutney or dip

3. Onion tomato chutney or dip

4. Peanut chutney or dip

5. Eggplant chutney

6. Almond walnut chutney with mango ginger

7. Mint almond hummus

8. Mint carrot beetroot hummus with green peas

9. Ginger chutney

10. Mango sesame chutney

11. Capsicum salsa

To make this delicious dip we need thick curd. You can serve this dip with veggies, snacks or pita bread. I think it would be great with Aruna’s Cucumber discs and pipes.

Strain the curd or yogurt with a cheesecloth or use Greek yogurt. Don’t use watery curd or yogurt. Very finely chopped or coarsely ground mint leaves and green chilli will give a wonderful taste. This dip is very lightly spicy because of a small green chilli and pepper powder. You can increase or decrease the chilli and pepper according to your taste. I have used 1 tablespoon cilantro or coriander leaves for taste. You can use 1 tablespoon more if you like. Or skip if you don’t like cilantro. Leaves should be coarsely ground don’t grind to a smooth paste. You can also use half grated and squeezed cucumber into the dip. Taste the cucumber before using. Don’t use bitter cucumber.

Recipe

Thick curd or hung curd – 1/2 cup

Mint leaves – 1/4 cup

Cilantro or coriander leaves – 1 tablespoon, chopped

Green chilli – 1 small

Lemon juice – 1 & 1/2 teaspoon or to taste

Black or pink salt – 1/2 teaspoon or to taste

Black pepper powder – 1/2 teaspoon

Method

1. Finely chop or coarsely ground mint leaves ,green chilli and cilantro or coriander.

2. Add hung curd or thick yogurt, black or pink salt, black pepper powder and lemon juice. If you don’t like your dip tangy use one teaspoon lemon juice.

3. Blend everything well. Taste and adjust the seasoning. Add more lemon juice if require.

4. Pour the dip into a bowl. Garnish with mint leaves. Serve with any snacks, pita bread, vegetable sticks or serve with any meal instead of raita. You can also use the dip as a sandwich spread.

Notes

1. Use chilli and black pepper according to your taste.

2. If you like less salted dip add 1/4 teaspoon first and adjust after tasting. 1/2 teaspoon is perfect for me. You can also use rock salt instead of black salt. But black or pink salt taste best.

3. You can add half grated and squeezed cucumber into the dip while blending. Squeeze the water of cucumber completely before adding.

4. You can store this dip in refrigerator to serve chilled.

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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Double Layered Aloo Paneer Cheese Paratha

Double layered aloo, paneer cheese paratha. A delicious layered paratha with potato, cottage cheese and cheese stuffing. Enjoy the different taste in one paratha.

Paratha or this Indian flatbread can be served in breakfast, lunch or dinner. But usually we make it for breakfast. A delicious and filling dish to start the day. Also sharing the method of only aloo paratha with this double layered paratha. If you feel your potato mixture for stuffing little soggy and difficult to roll, add 1-2 tablespoon roasted chickpea flour or sattu in the potato mixture. Keep aside for 10 minutes and you will get perfectly dry potato mixture.

You need atta or whole wheat flour, boiled potatoes, paneer or cottage cheese, cilantro or coriander leaves, green chilli with cheese and spices to make this paratha

You may like some more paratha recipes on this blog.

Sabudana or tapioca paratha or flatbread with sweet corn, green peas and paneer or cottage cheese. A delicious and easy to make fasting food.

Mixed veg stuffed paratha or pan fried flat bread with oats and whole wheat flour.

Peanut stuffed paratha. If you like the flavour of south Indian dishes then you will love South Indian flavour in this north Indian paratha. 

Usually we make aloo paratha, paneer paratha or cheese paratha separately. Or with aloo cheese mixture. But in this recipe you will get all the taste in one paratha. I made it with whole wheat flour or atta but you can use all purpose flour or maida for the dough. Or use half atta and half maida. Choice is your. Maida paratha is definitely more tasty but not healthy at all so better to use atta. To make the stuffing more spicy add more chopped green chilli and red chilli powder or if you are making for kids reduce or skip green chilli. Cheese is also optional. If you don’t like cheese, you can omit it. Always add little salt while boiling the potatoes. Similarly you can use green peas, cauliflower or any stuffings. If you don’t like paneer then you can use any stuffing of your choice instead of paneer.

Recipe

For dough

Whole wheat flour or atta – 1 cup

Salt – 1/2 teaspoon

Oil – 1&1/2 teaspoon

Water – 1/2 cup

For potato stuffing

Potato – 3, boiled

Cilantro or coriander leaves – 3 tablespoon

Green chilli – 2-3, finely chopped

Salt to taste

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon

Cheese as require

For paneer stuffing

Paneer or cottage cheese – 1/2 cup tightly packed

Salt to taste

Cumin powder – 1/2 teaspoon

Chaat masala – 1/2 teaspoon

Cilantro or coriander leaves – 1/2 teaspoon

Green chilli – 1-2, finely chopped

Oil or ghee for frying paratha

Method

1. In a large bowl mix atta, salt and 1 teaspoon oil. Mix everything well. Now add water gradually and knead the dough. Don’t add entire water in one go. Knead the dough to make soft dough like roti or paratha. Dough shouldn’t be too soft, make a pliable dough. Smear the dough with 1/2 teaspoon oil. Cover and keep aside for 15-20 minutes.

2. Peel and grate the boiled potatoes. You can use potato masher to mash the potatoes. There shouldn’t be any lump. Add salt, chopped cilantro or coriander leaves, green chilli, cumin powder and chaat masala powder. Mix well. If you don’t have chaat masala use anardana powder or dry mango powder/amchur. You can also add little garam masala powder and red chilli powder if you like.

3. In another bowl grate or mash the paneer. I have used homemade paneer. To get the method of making paneer click here. Add salt, cumin powder, chaat masala powder, chopped green chilli and coriander leaves. Mix well.

4. Now knead the dough again. Make small puri like balls. We need three small balls for each paratha.

5. Take one ball and roll with rolling pin into a thin roti. Roll the ball evenly. Sides should be also thin. Roll thin roti as much as you can. Make two roti and place on a plate.

6. Take third ball and make a thin roti again. Spread a thick layer of patato mixture over it leaving the sides. Spread grated cheese over the potatoes. I have Amul diced cheese. A blend of mozzarella and cheddar cheese. So I used it with little cheese slice pieces. You can use any grated cheese.

7. Place a thin roti over it. Press gently with your fingers. Seal the edges by pressing with your finger tips. Spread paneer mixture over it leaving the sides. Cover it with another thin roti. Seal the edges again.

8. Press gently and sprinkle some flour on top and turn upside down. Sprinkle some flour again. Roll it very gently. Don’t press much.

9. Heat a tawa/skillet or pan. Place the paratha on it. Keep the flame low medium to cook the paratha evenly. Flip the paratha upside down and cook the other side till light brown. Press the paratha gently with a spatula.

10. Spread oil or ghee on both sides. And fry the paratha on low medium heat till golden brown. Flip the paratha carefully to avoid breaking like this.

11. You can cut the paratha in four pieces before serving with pizza cutter or knife. I have made three large size paratha with this stuffing. For remaining dough boiled two more potatoes and made simple aloo paratha.

12. For perfectly delicious aloo paratha always take the dough ball smaller than potato mixture. Dip the ball in flour and roll into 5 inch diameter. Make the potato stuffing as above. Place potato mixture in the middle. You can add some grated cheese with potato mixture. Kids will love the cheesy taste.

13. Gather the edges and pinch to seal it properly. After sealing well gently press with your palm. Dip the stuffed ball in flour and roll the paratha evenly. Roll into thin or thick paratha as you like. I like my aloo paratha thin. Don’t press much roll gently.

14. Now fry the paratha on medium high heat. Press the paratha with a spatula. Fry from both sides with oil or ghee.

15. Or you can roll two thin roti. Spread the stuffing on one roti and cover it with another roti. Seal the edges by pressing with your fingers tips. Sprinkle some dry flour and roll the paratha evenly. Fry the paratha as above method.

16. Serve hot paratha with curd or raita, pickle and butter.

Notes

1. You can add finely chopped onion in the stuffing.

2. You can make the paratha dough with maida or refined flour or use half refined flour/maida and half whole wheat flour/atta if you want.

3. You can use amchur, garam masala, anardana, red chilli powder or any spices of your choice.

4. Use green chilli according to your taste.

5. Green peas, cauliflower or any stuffing can be used instead of paneer.

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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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.

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

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