Red Cabbage And Spinach Salad With Peanut Butter And Pumpkin Seeds

Red cabbage and spinach salad with peanut butter, almond and pumpkin seeds. A very delicious salad with all the nutritious ingredients. A very easy to make yet tasty salad. You can also serve this salad as a full meal with some crisp toast.

You may like some different types of salad and salsa recipes on this blog.

1. Grape cape gooseberry salad

2. Fruity salad with dried basil

3. Corn salad

4. Fruity salad with corn cucumber and parsley

5. Pea chickpea low calorie salad

6. Mango salsa

7. Mango salsa with pickled Jalapeno

8. Watermelon salsa

9. Mango pomegranate and tender coconut salsa

You may also like to try Tender jowar salad from the blog of Priya Iyer.

Ingredients used to make this healthy and delicious salad.

Red cabbage – Nutrients enriched red cabbage or purple cabbage looks reddish purple in colour. See the above picture, looks beautiful isn’t it?

Purple cabbage, also referred to as red cabbage, belongs to the Brassica genus of plants. This group includes nutrient-dense vegetables, such as broccoli, Brussels sprouts, and kale. Purple cabbage is a nutrient-rich vegetable linked to a variety of health benefits. These include reduced inflammation, a healthier heart, stronger bones, improved gut function, and perhaps even a lower risk of certain cancers. This vegetable is also incredibly versatile and one of the most cost-efficient ways to add beneficial antioxidants to your diet. Source

Baby Spinach or palak – Baby Spinach is also packed with nutrients. Used half cup uncooked baby spinach in this salad.

Eating spinach may benefit eye health, reduce oxidative stress, help prevent cancer, and reduce blood pressure levels. There are many ways to prepare spinach. You can buy it canned or fresh and eat it cooked or raw. It’s delicious either on its own or in other dishes. If you’re interested in its health-boosting potential, spinach is an easy food to add to your diet. Source

Carrot or gajar – Used grated carrot. Orange colour carrot will not only make your salad colorful but it has numerous health benefits.

The carrot (Daucus carota) is a root vegetable often claimed to be the perfect health food. It is crunchy, tasty, and highly nutritious. Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants. They also have a number of health benefits. They’re a weight-loss-friendly food and have been linked to lower cholesterol levels and improved eye health. What’s more, their carotene antioxidants have been linked to a reduced risk of cancer. Source

Tomato or tamatar – Used chopped one tomato. You can use small or large pieces according to your choice. Sweet and sour taste of juicy tomato will give a wonderful taste to the salad. Use firm tomato to make this salad

Tomatoes are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. They are also a great source of vitamin C, potassium, folate, and vitamin K. They are especially high in lycopene, a plant compound linked to improved heart health, cancer prevention, and protection against sunburns. Tomatoes can be a valuable part of a healthy diet. Source

Cucumber or kheera – Mildly sweet cucumber will give a refreshing taste to the salad.

Cucumbers are a refreshing, nutritious and incredibly versatile addition to any diet. They are low in calories but contain many important vitamins and minerals, as well as a high water content. Eating cucumbers may lead to many potential health benefits, including weight loss, balanced hydration, digestive regularity and lower blood sugar levels. Source

Spring onion/scallion or hara pyaj – Spring onion or scallion will give a pungent flavour and enhance the taste of salad. And it also has many health benefits.

Almond – Toasted almond will give a crunch and nutty flavour. You can add little more toasted almond if you want. Almond is also rich in vitamins fiber protein minerals etc.

Pumpkin seeds or kaddu ke beej – Pumpkin seeds will also give a crunch and nutty flavour. You can add 1 tablespoon pumpkin seeds more if you want.

Pumpkin seeds may be small, but they’re packed full of valuable nutrients. Eating only a small amount of them can provide you with a substantial quantity of healthy fats, magnesium and zinc. Because of this, pumpkin seeds have been associated with several health benefits. These include improved heart health, prostate health and protection against certain cancers. Source

Sweet corn – Used boiled sweet corn for a mildly sweet taste. I have used 1/4 cup but you can use 1/2 cup or more. Use according to your taste. I have used frozen sweet corn. Boil the sweet corn till the corn becomes soft.

Lemon juice or nimbu ka ras – Lemon juice will give a tangy taste and refreshing flavour. You can add 1 tablespoon more if you want. Taste and add more if required.

Rock salt or sendha namak – Used rock salt or sendha namak to enhance the taste. You can also use black or pink salt or normal salt instead of rock salt. Use whatever you have.

Mint leaves or pudina – Used chopped mint leaves or pudina for a lovely refreshing flavour. Aromatic mint leaves not only give a freshness but it has also many health benefits.

Cilantro or coriander leaves/dhaniya patta – Cilantro or dhaniya patta/coriander leaves used for flavour. I have used 2 tablespoon but you can use handful if you like the flavour of cilantro.

Black pepper or kali mirch – Used freshly crushed black pepper to give a spiciness of the salad. I like my salad mildly spicy so used only 1/2 teaspoon. You can add more according to your spice tolerance.

Peanut butter – I have used homemade peanut butter. If you want to make peanut butter at home click here. Peanut butter will give a creaminess to your salad. You can use one tablespoon more if you like the taste. Or you can also skip if you want. You can also use almond butter or olive oil instead of peanut butter.

Ginger or adrakh – Used grated ginger for a spicy and pungent aroma. It will also give a peppery taste and flavour. You can reduce the amount of ginger if you don’t like But don’t skip, use atleast one teaspoon for taste and flavour.

Green chilli or hari mirch – Used chilli to give a spicy kick to the salad. I have used only one but you can use more if you want your salad spicy.

You can make this salad in a few minutes. Just prepare the grated cabbage, carrot and other chopped vegetables ready in advance. Just mix everything and your delicious and nutritious salad is ready. I have also mixed everything in a bowl But if you want you can make your salad dressing separately. In a small bowl mix lemon juice, peanut butter, grated ginger, salt and crushed black pepper. Mix well add in the salad before serving.

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Recipe video of this healthy salad

Recipe

Red cabbage – 1 cup, grated

Baby Spinach – 1/2 cup, finely chopped

Carrot – 1, peeled and grated

Tomato – 1, chopped

Cucumber – 1, finely chopped

Spring onion – 2, chopped

Toasted almond – 6-8, shredded

Pumpkin seeds – 1 tablespoon

Sweet corn – 1/4 cup, boiled

Lemon juice – 1&1/2 tablespoon

Rock salt to taste

Mint leaves – 1 tablespoon, chopped

Cilantro or coriander leaves – 2 tablespoon, chopped

Freshly crushed black pepper – 1/2 teaspoon or to taste

Peanut butter – 1 tablespoon

Grated ginger – 1/2 tablespoon

Green chilli – 1 chopped, optional

Method

1. In a large bowl mix all the shredded and chopped vegetables, rock salt, finely crushed black pepper, boiled sweet corn, peanut butter, pumpkin seeds, toasted and shredded almond and lemon juice. You can add more cilantro or coriander leaves and mint leaves if you want.

2. Mix everything well. You can use 1/2 cup boiled sweet corn if you like. Taste and add more salt, lemon juice and black pepper if required. See notes for more options.

3. If you want to make your salad dressing separately, then in a small bowl mix lemon juice, peanut butter, grated ginger, crushed black pepper and salt. Mix well and add in the salad before serving.

4. Garnish with chopped spring onion and serve. You can also store the salad in refrigerator to serve chilled.

Notes

1. You can use any vegetable in salad.

2. Almond butter or olive oil can be used instead of peanut butter. Or you can omit butter and oil and add only lemon juice.

3. Use green chilli and black pepper according to your taste.

4. You can use black or pink salt or normal salt instead of rock salt. Use whatever you have.

5. You can also add boiled eggs in the salad.

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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Pulao Or Biryani Masala/Microwave Cooking

Pulao Or biryani masala. An aromatic spice blend for biryani or pulao. Not only biryani or pulao but you can also use this fragrant spice powder in Kabab or in curries to give a royal touch and make the dish aromatic. A perfect shahi or royal spice mixture to make any dish special. Sharing both the microwave and stove top recipes.

You may like three more different flavoured homemade spice powder on this blog.

1. Bengali garam masala

2. Panch phoran bhaja or dry roasted Bengali five spice powder

3. Roasted mixed spice powder or bhaja moshla

Ingredients used to make this aromatic spice mixture.

Green cardamom or chhoti ilaichi – Green cardamom used for it’s aroma. Green cardamom often used to make curries, pulao, biryani, khichdi or many sweet dishes to make the dish aromatic.

Black cardamom or badi elaichi – Black cardamom used to make savoury dishes like pulao, biryani, non veg dishes, curries and in garam masala. It will also give a lovely flavour.

Cinnamon or darchini – Cinnamon has numerous health benefits and also a very aromatic spice. Its often used in tea with cardamom, in garam masala and even we use it in cakes and cookies for it’s aroma and health benefits.

Cloves or laung – Nutritious cloves are used for flavour and it also provide many health benefits.

Mace or javitri – Mace is also used for flavour. It has delicate aroma and some medicinal properties with many health benefits.

Kababchini or cubeb – Kababchini looks like tailed pepper. This ancient spice is used not just in Indian cuisine but also in Asian and Spanish dishes. It is mostly used for flavouring curries owing to its fragrance.Kabab chini is popularly known as Allspice in English because it smells like a combination of spices including cloves, black pepper, cinnamon and nutmeg.   Source

Nutmeg or jaiphal – Nutmeg is used for it’s flavour in many sweet, savoury and baked dishes. It has a warm, slightly nutty flavor and is often used in desserts and curries, as well as drinks like mulled wine and chai tea. Although it’s more commonly used for its flavor than its health benefits, nutmeg contains an impressive array of powerful compounds that may help prevent disease and promote your overall health. Source

Star anise or chakr phool – In traditional Chinese and folk medicine practices, star anise is steeped in water to make a tea used to treat respiratory infections, nausea, constipation and other digestive issues. Star anise also makes a great addition to sweet dishes and desserts, such as baked fruit, pies, quick bread and muffins. Its powerful bioactive compounds may help treat several fungal, bacterial and viral infections. Source

Bay leaf or tej patta – Bay leaf is very common herb used in cooking. Usually its used for tempering and also in Herbal tea. Bay leaf is often used in recipes to provide a savory boost of flavor in soups and stews. It has also been used throughout history for its potential health benefits. Source

Caraway seeds or shah/shahi jeera – Caraway is a unique spice long used in cooking and herbal medicine. Its slightly bitter, earthy flavor is reminiscent of licorice, coriander, anise, and fennel. It can be used whole or ground in both sweet and savory dishes, such as breads, pastries, curries, and stews.  Caraway is a multifaceted spice with numerous culinary and medicinal applications. Although widely considered a seed, it comes from the fruit of the caraway plant and boasts several minerals and plant compounds. In fact, it may aid weight loss, relieve inflammation, and promote digestive health. Source

You can make this spice powder and store in airtight container for later use. Keep the container in cool dry space. You have to dry roast the spices. Dry roast till the spices becomes fragrant. Don’t make the spices brown. Dry roasting will make your spices crisp for easy grinding. I have microwave the spices for two minutes. You can also roast the spices on stove top. Roast the spices in a pan on medium heat till spices becomes fragrant. You will get a nice aroma. Transfer the spices immediately on a plate. Let it cool down before grinding.

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Recipe video for this aromatic spice mixture

Recipe

Green cardamom or chhoti ilaichi – 7

Black cardamom or badi elaichi – 2

Cinnamon or darchini – 1 stick

Cloves or laung – 6

Mace or javitri – 1

Kababchini or cubeb – 1/2 teaspoon

Nutmeg or jaiphal – 1 small

Star anise or chakr phool – 1

Bay leaf or tej patta – 2

Caraway seeds or shah jeera – 1 tablespoon

Method

1. Place all the spices in a microwavable glass bowl. Break the cinnamon and bay leaves in 2-3 pieces.

2. Microwave on high power for two minutes. After one minute open the microwave door and stir the spices once.

3. Close the door again let it cook for one minute again. After two minutes remove the bowl from microwave and let it cool down. Spices will become fragrant and crisp.

For stove top

4. Heat a pan and add all the whole spices. Dry roast on medium heat. Keep stirring. Dry roast till spices becomes fragrant. You will get a nice aroma. Don’t make the spices brown. We need to make the spices crisp only. Transfer the spices on a plate immediately.

5. Grind the spices into fine powder when cool.

6. Store the ground spices in an airtight container. You can store this spice powder in refrigerator for longer time. Use it in biryani, pulao, curries or other dishes.

Blogger group

This post is going to be featured on Facebook gourmet group Shhhhh Cooking Secretly Challenge. In this group every month one of the members decide the theme. And members paired to give two secret ingredients each other. Best part is we paired every month with different bloggers so that we can interact each other. And after preparing the dish members share a picture of the dish and other members have to guess the ingredients.

This month theme Homemade Spice Mixture is suggested by Jayashree Trao who blog at Evergreendishes. Jayashree recently shared lipsmackingly delicious Aam ki launji. Its mango season so bookmarked the recipe to try.

This month my partner is one of my very good friend Preethi Prasad. We know each other from the initial days of blogging. I have to try her Mix veg crispy party snacks. Preethi gave me star anise and cardamom as secret ingredients and I made this fragrant spice blend with these ingredients. I gave turmeric and fenugreek to Preethi. Preethi made this flavorful spice mixture with these 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.

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

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Tomato Chutney

Tomato chutney. Here is an easy and delicious Bengali style sweet tomato chutney to serve with any meal. Recipe is very simple and easy to make. If you have boiled tomatoes ready then you can make it in a jiffy.

And its also perfect to serve with Bhoger khichuri or bhuni khichuri, Bengali Sabudana khichdi, Basanti pulao, Aloo chutney pulao, Luchi or any pulao.

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

1. Brinjal chutney

2. Almond walnut chutney with mango ginger or amada

3. Olive chutney

4. Tomato oambal or Tomato chutney

5. Ginger chutney

6. Mango sesame chutney

7. Date raisins jaggery chutney with mango bar

8. Waterchestnut chutney

9. Onion tomato chutney or dip

10. Mango raisins chutney

11. Peanut chutney

22. Mint yogurt dip

You may also like to try Imli ki chutney from the blog of Preethi Prasad.

Ingredients used to make this chutney.

Tomato or tamatar – I have used 4 small medium tomatoes. If you have large tomato then use two only.

Salt or namak – Used 1/4 teaspoon salt only. You can use according to your taste.

Sugar or chini – Sugar used to sweetened the chutney. You can use jaggery or any other sweetener. But sugar will taste best.

Raisins or kishmish – Used raisins for taste. If you don’t like the taste of raisins then you can omit it. You can also use cashew nuts if you want.

Ginger or adrakh – Ginger will give a spicy kick to your chutney. You can use less or more according to your taste.

Mustard seeds or sarso – Mustard seeds used for tempering or tadka. You can use black or yellow any mustard seeds. Use whatever you have.

Dry red chilli or sukhi lal mirch – Whole dry red chilli also used for tempering or tadka. It will give a very light heat to the chutney. If you want your chutney more hot break the red chilli into half before adding in oil.

Oil or tel – Used very little mustard oil to cook the chutney. You can also use any vegetable oil.

I made this chutney in small quantity. You can double the recipe if you want. Usually this chutney served after meal with papad before serving dessert. But I like this chutney with khichdi, dal chawal, puri or luchi, paratha or with anything. I have used boiled tomatoes but you can also use chopped tomatoes. I like my chutney smooth so boiled and peeled the tomatoes. I have small medium sized tomatoes so I used four but if you have large tomato then use two large tomatoes. Rest of the ingredients will be same.

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Recipe video of tomato chutney

Recipe

Tomato – 2 large

Ginger 1/2 inch piece grated

Mustard seeds – 1/4 teaspoon

Dry red chilli – 1

Raisins – 2 teaspoon

Salt – 1/4 teaspoon or to taste

Sugar to taste – 3 tablespoon

Oil – 2 teaspoon

Water – 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. See the method in video recipe above.

2. Soak raisins in 4 tablespoon water. If you don’t like raisins, omit it. You can also use cashew nuts if you want.

3. Boil 2 cup water in a pan. Add the tomatoes in it. Boil for 4 – 5 minutes or until the skin starts to separate.

4. Let it cool down. Peel the boiled tomatoes. Discard the skin and chop into small pieces.

5. Heat oil in a pan. Add mustard seeds and dry red chilli.

6. When seeds starts to splutter add the tomatoes, salt and ginger. Saute, keep the flame low.

7. Add raisins and keep stirring. You can also add cashew nuts if you want. I didn’t. When tomatoes become soft add sugar and mix. Cook on low flame for 5-6 minute or till tomatoes become mushy and thick.

8. And its ready. Transfer the chutney in a bowl to serve.

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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Mouri Mishri Jol/Saunf Mishri Sharbat Or Fennel Seeds And Rock Sugar Drink

Fennel seeds and rock sugar or mishri sharbat with mint. Sounf/mouri or fennel seeds and mishri or rock sugar soaked water is an age old refreshing drink for summer. Fennel seeds and mishri are usually used for mouth freshener. Here is a delicious chilled drink made with fennel seeds and rock sugar soaked water. Not only for mouth freshener but sounf mishri water is also an age old remedy for digestion.

Have a look on health benefits of the different ingredients used in this drink.

Fennel seeds or sounf – Aside from its many culinary uses, fennel and its seeds offer a wide array of health benefits and may provide antioxidant, anti-inflammatory, and antibacterial effects. Both the flavorful, crunchy bulb and aromatic seeds of the fennel plant are highly nutritious and may offer an abundance of impressive health benefits. Adding them to your diet may improve heart health, reduce inflammation, suppress appetite, and even provide anticancer effects. Healthline

Rock sugar or mishri – Mishri not only make your drink sweet but it has so many health benefits. Rock sugar or ‘mishri’ is more than just a mouth freshener. Generally, people tend to overlook the surprising health benefits of ‘mishri’. It is less sweet than refined sugar and contains vitamins, minerals and amino acid. Rock sugar, which is made from the solution of sugarcane, can be included in your daily diet to get the lesser-known benefits of health. Celebrity nutritionist, Rujuta Diwekar has unraveled how rock sugar is crucial in cough and cold. To read more about health benefits of mishri click here.

Mint leaves – Used mint to give the drink a lovely aroma. Mint leaves have not only a refreshing flavour but also have some health benefits.

8 Health Benefits of Mint

• Rich in Nutrients. Share on Pinterest.

• May Improve Irritable Bowel Syndrome. Irritable bowel syndrome (IBS) is a common digestive tract disorder.

• May Help Relieve Indigestion.

• Could Improve Brain Function.

• May Decrease Breastfeeding Pain.

• Subjectively Improves Cold Symptoms.

• May Mask Bad Breath. Source

Lemon juice – Vitamin C enriched lemon used to enhance the taste and a lovely refreshing flavour.

Pink or black salt, chaat masala and black pepper used for taste. But its completely optional. You can add only a pinch of pink or black salt and skip chaat masala and black pepper powder. For fasting days omit pink salt too.

You can soak the fennel seeds overnight in refrigerator. Soak the seeds in night and make the drink in next morning. If you want your drink less sweet then add little more water. Make this refreshing drink according to your taste.

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Recipe

Fennel seeds or sounf – 2 tablespoon

Rock sugar or mishri – 1 piece

Mint leaves – 25-30

Water – 1 cup + 3/4 cup

Lemon juice – 1 teaspoon

Ice cubes – as require

Black pepper powder – 1/4 teaspoon, optional

Pink or black salt and chaat masala to taste, optional

Method

To get the video recipe click on the link below

1. In a bowl soak fennel seeds or sounf and rock sugar or mishri with one cup water for 2-3 hours. You can also steep fennel seeds overnight in refrigerator.

2. When soaked strain the soaked fennel seeds with a sieve. Remove and discard the thread of mishri.

3. Transfer the seeds in a grinder jar. Add mint leaves and 1/4 cup water. You can use less or more mint leaves according to your taste. For light green colour add less mint leaves.

4. Grind into a smooth paste. Strain the mixture again. Add remaining half cup water and press with a spoon to strain well.

5. Add lemon juice and mix. Add salt, black pepper powder and salt in the strained fennel seeds water. This step is optional but it will enhance the taste. Taste and add little more water if its too sweet for you. Add some ice cubes in a glass.

6. Pour the drink over it. Serve chilled. You can also store the drink in a jar and keep in refrigerator for later use.

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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Mango Salsa

Mango salsa. A perfect summer recipe can be made with handful of ingredients and in a few minutes. This spicy tangy lipsmacking mango salsa made with raw mango, cucumber, green chilli, ginger, tomato, watermelon, mint, cilantro or coriander leaves and some spices.

My last post was a Summer cooler. Now sharing one more summer special recipe. Try and please drop a comment about how you like it. 

Sweetness of watermelon enhance the taste of this spicy salsa. You can use any sweet fruit like ripe mango, grapes, pineapple instead of watermelon. You can also use little more lemon juice if you want your salsa more tangy. If you like your salsa more spicy add 1-2 more green chilli or 1/2 teaspoon black pepper powder more.

Ingredients used to make this delicious salsa. 

Raw mango/green mango or kchcha aam – Main ingredient is raw or green mango. Sour taste and a sharp flavour made this salsa lipsmackingly delicious. 

Cucumber or kheera – Cucumber will give a refreshing taste to your salsa. But check the cucumber pieces before adding in the salsa. Cucumber shouldn’t be bitter. 

Watermelon or tarbuj – Watermelon will give a mildly sweet taste. It will balance the spiciness of the salsa. 

Ginger or adrak – Fresh ginger used for a spicy taste and aroma.

Onion or pyaj – Used one finely chopped red onion to enhance the taste and for flavour and crunch.

Green chilli or hari mirch – Green chilli will give your salsa a spicy kick. I have used only one but you can use more if you want your salsa more spicy. 

Tomato or tamatar – Used tomato for a sweet and sour taste. Always use firm tomato. 

Cilantro/coriander leaves or dhania – Handful finely chopped cilantro used for a refreshing flavour. 

Mint leaves or pudina – Mint leaves or pudina will give a cool fresh flavour. 

Lemon juice or nimbu ras – One teaspoon lemon juice used for a refreshing flavour and tangy taste. 

Pink or black salt/kala namak – Used pink salt for taste. If you don’t have pink or black salt, then you can use any salt. Use whatever you have. 

Black pepper or kali mirch powder – Black pepper or kali mirch powder used for a mildly spicy flavour. You can use little more to make your salsa spicy. You can also use freshly crushed black pepper if you want. 

Here are some similar recipes with some different ingredients. Click on the name below for recipe. 

1.  Mango salsa with pickled Jalapeno

2.  Watermelon salsa

3.  Capsicum salsa

4.  Mango pomegranate tender coconut salsa

5. Grape cape gooseberry salad with amada and Kasundi

6.  Fruity salad with dried basil

7.  Corn salad

8. Fruity salad with corn cucumber and parsley

You may also like to try   Muskmelon salsa from the blog of my  friend Poonam Bachhav.

You can add any fruit in this salsa to get the mildly sweet taste.  And as I mentioned above if you like your salsa more spicy add more green chilli and black pepper powder. Adjust the hotness according to your taste. 1 teaspoon lemon juice is perfect for me but if you want your salsa more tangy add little more lemon juice. 

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Recipe

Raw mango – 1

Cucumber – 1

Watermelon – 1/2 cup, cubed 

Ginger – 1/2 inch piece, grated 

Onion – 1

Green chilli – 1-2

Tomato – 1 small 

Cilantro or coriander leaves – handful

Mint leaves – 1/4 cup 

Lemon juice – 1 teaspoon 

Pink or black salt – 1 teaspoon or to taste

Black pepper powder – 1/4 teaspoon 

Method

1. Wash everything well and drain the water. 

2. Peel and chop the raw mango into small pieces.  Cut the both ends of cucumber. Peel and chop into small pieces. Taste a piece before adding in the salsa. Cucumber shouldn’t be bitter. 

3. Peel and cut the watermelon into small cubes. Or scoop to make small watermelon balls. Discard the seeds. Peel and finely chop the onion. Finely chop the green chilli, tomato, mint leaves and cilantro or coriander leaves.  Mix everything in a bowl.

4. Add salt to taste and one teaspoon lemon juice. Mix well.  Taste and adjust the salt and lemon juice. Serve immediately or keep in refrigerator to serve chilled. 

2. You can use any fruit of your choice instead of watermelon.

Notes

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


2. You can use any fruit of your choice instead of watermelon.


3.  Add green chilli and black pepper powder according to your spice tolerance.

4. You can also use freshly crushed black pepper instead of black pepper powder.

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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Melon Cooler/ Summer Cooler

Melon cooler. Orange and mint flavoured honeydew melon or kharbuj drink taste heavenly. You don’t need any sweetener. This cooler will be naturally taste sweet. Freshly squeezed orange juice and mint made this fruity drink refreshing and delicious.

Try this thirst quenching chilled fruity drink to beat the heat. You may like to try some more summer cooler recipes from this blog. 1. Mixed fruit summer cooler

2. Fruit parfait

3. Orange grape frozen cooler

4. Watermelon cooler with Tulsi and Aloevera

5. Kiwi ginger lime cooler

6. Watermelon punch

And two more recipes with cantaloupe. Watermelon cantaloupe mint smoothie and Muskmelon orange coconut smoothie

You may also like to try a delicious summer cooler from the blog of Kalyani Sri.

Ingredients used to make this refreshing summer cooler.

Honeydew melon or kharbuj – Used honeydew melon or kharbuj as main ingredient.

Honeydew melon, or honeymelon, is a fruit that belongs to the melon species cucumis melo (muskmelon). The sweet flesh of honeydew is typically light green, while its skin has a white-yellow tone. Its size and shape are similar to that of its relative, the cantaloupe. Honeydew melon is a sweet fruit that can be found around the world. Its flesh is light green, while its rind is typically white or yellow. Honeydew is full of vitamins, minerals and other health-promoting plant compounds. Eating this type of melon could have several health benefits, mainly due to its rich nutrient content. Source

Orange juice – Orange juice gives a sweetness and lovely flavour. I have used freshly squeezed orange juice. Orange juice is a favorite beverage high in antioxidants and micronutrients like vitamin C, folate, and potassium. Regular consumption has been associated with several health benefits, including improved heart health, decreased inflammation, and a reduced risk of kidney stones. Source- Healthline

Lemon – Used lemon juice to give the drink a tangy taste.

Mint leaves – Mint leaves used for flavour and it also gives a beautiful green colour.

Ice cubes – Ice cubes will make your drink chilled. You can also keep the glass in refrigerator for an hour to serve chilled.

Recipe is very simple and easy to make. Just combine everything and blend. Your chilled refreshing drink is ready. You can add little more lemon juice if you want your cooler more tangy. Enjoy the super yummy drink and keep yourself hydrated in this scorching hot weather.

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Recipe

Honeydew melon/muskmelon/cantaloupe or kharbuj – 1 cup, chopped

Orange juice- 1 cup

Lemon juice- 2 tablespoon

Mint leaves- handful

Ice cubes as require

Method

1. Peel the honeydew melon or kharbuj and cut into half. Take out the seeds with a spoon. Discard the seeds and chop the melon into small pieces. I had lightly greenish honeydew melon but you can also use muskmelon or cantaloupe. Use whatever you have.

2. Wash the mint leaves well. Blend the chopped cantaloupe and mint leaves in a blender.

3. Add orange juice and lemon juice. Blend again till everything blend well. I have used freshly squeezed orange juice.

4. In a glass put some ice cubes. Pour the melon orange mixture over it. If you don’t want to use ice cubes, then keep the cooler in refrigerator for an hour and serve chilled.

5. Garnish with mint leaves and lemon wedges. Serve chilled or at room temperature. Enjoy…..

Stay safe healthy and keep yourself hydrated.

Get the video recipe here https://youtu.be/lyi7B2D47U4

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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Kesar/Saffron Pista/Pistachio Rasgulla

Kesar pista rasgulla or saffron pistachio rasgulla. Saffron flavoured soft spungy rasgulla stuffed with pistachio taste scrumptious. Try and enjoy a different flavoured homemade rasgulla.

Rasgulla or rosogolla is chhena/chhana or Indian cottage cheese small ball shaped dumplings boiled in light sugar syrup. These rasgulla can be made with different flavour. You can also make these with any fruity flavour. Have a look on the kesar pista rasgulla while cooking. Looks beautiful isn’t it?

You may like some different flavoured rasgulla recipes on this blog. Please read all the tips and tricks to make perfect spungy rasgulla before starting to make rasgulla. Click on the name below to get all the tips and tricks and flavoured rasgulla.

1. Rasgulla with tips and tricks

2. Mint rasgulla

3. Chilli rasgulla or green chilli infused rasgulla

4. Komola bhog or orange rasgulla

5. Mango rasgulla

6. Watermelon rasgulla

And here are some sweet and savoury recipes with rasgulla.

1. Baked rasgulla

2. Savoury rasgulla korma

3. Rasgulla kheer/paesh or pudding

Making rasgulla is little tricky. So please read all the tips and tricks first before you start to making it. Full cream cow milk is best for spungy rasgulla. You have to mash the paneer or cottage cheese well. Mash cottage cheese with your finger tips and heel of your palm till your palm becomes greasy. Make thin sugar syrup. Take 4 cup water and 1 cup sugar to make sugar syrup. And never use small pan. Always use broad and large size pan to make rasgulla. If you are using small sized pan your rasgulla may be flat or loss it’s shape. Try and enjoy homemade rasgulla and don’t forget to drop a comment if you like the taste.

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Recipe

Full cream cow milk – 1 liter

Lemon juice or vinegar -3 – 4 tablespoon or as require

Sugar – 1 cup

Water – 4 cup

Saffron – 1/2 teaspoon

Cardamom powder – 1/4 teaspoon

Rose water or essence – 1/2 teaspoon, optional

Shredded pistachios or pista as require

Method

Read all the tips and tricks to make perfect spungy rasgulla here.

1. Place a cheesecloth on a strainer.

2. Heat full cream cow milk in a heavy bottom pan and stir well. When it starts to rolling boil add lemon juice or vinegar. Add 1 tablespoon at a time. Stir and add 1 tablespoon more or as require to curdle the milk completely.

3. You can make cottage cheese with curd in same method. First add 1/4 cup curd then add as require. It will depends on the milk. You need 1/4 to 1/2 cup curd to make cottage cheese.

4. When greenish whey and cottage cheese separates immediately remove from heat and pour into the strainer and wash the paneer. If you boil further after curdling your cottage cheese and rasgulla will be hard.

5. Wash the paneer under running water or dip the cheesecloth in a bowl filled with cold water. Wash the cottage cheese well to remove the smell of vinegar or lemon.

6. Squeeze the cloth well to drain all the water from cottage cheese. Remove the cottage cheese on a large dry cloth. Wrap well and put a heavy weight on it for 3-4 hours. There should be no moisture in cottage cheese. It will break in the sugar syrup if it not drained properly.

7. Take out the cottage cheese or paneer on a large plate.

8. Mash with your finger tips and heel of your palm. Mash till your palm becomes greasy and cottage cheese becomes smooth.

9. Make small balls. These will become double. I have made 6 rasgulla out of this cottage cheese. You can make 7 small size balls.

10. Flatten the balls with your palm. Place little chopped pistachio in the middle and close the edges. Make a ball again.

11. There shouldn’t be any crack on the balls. Press the balls between your fingers and palm tightly to make crack free balls.

12. In a large and broad pan heat 1 cup sugar and 4 cup water. Add saffron, cardamom powder and rose water or essence if using.

13. When sugar dissolved and it starts to rolling boil add the cottage cheese balls one by one. Let it boil on full flame from 2-3 minutes.

14. Cover and cook on medium high heat for 20 minutes.

15. After 20 minutes switch off the heat. Keep it covered for 3-4 hours or until completely cool down.

16. Serve chilled or at room temperature. You can store leftover rasgulla in refrigerator for 4-5 days.

Notes

1. Always use full cream cow milk to make rasgulla.

2. To make spungy rasgulla mash the cottage cheese well with your finger tips and heel of your palm for 4 – 5 minutes or until your palm becomes greasy.

3. Use a large and broad pan to make rasgulla. Because these will be double when cooked.

4. Cottage cheese should be drained well. If not drained properly and moisture remains in cottage cheese, rasgulla balls will break in the sugar syrup.

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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Cabbage Cauliflower Paratha

Cabbage cauliflower paratha. Outer layer of this paratha is made with cabbage and flour dough and stuffud with spicy delicious cauliflower. We often make gobhi paratha or cauliflower paratha or with a cauliflower cabbage mixed stuffing. But this paratha is totally different. You don’t need any sides to serve this paratha. This spicy soft paratha taste scrumptious. 

You may like to try four different types of paratha from this blog. Click on the name below to get the recipe.

1. Double layered aloo paneer cheese paratha

2. Sabudana or tapioca paratha

3. Mix veg stuffed paratha

4. Peanut stuffed paratha

Ingredients used to make this paratha 

Cabbage – Cabbage used to make the dough. Grated cabbage kneaded with whole wheat flour. 

Cabbage is an exceptionally healthy food. It has an outstanding nutrient profile and is especially high in vitamins C and K. In addition, eating cabbage may even help lower the risk of certain diseases, improve digestion and combat inflammation. Plus, cabbage makes a tasty and inexpensive addition to a number of recipes. Source

Cauliflower – Grated cauliflower with some spices used to make stuffing. 

Cauliflower is an extremely healthy vegetable that’s a significant source of nutrients. It also contains unique plant compounds that may reduce the risk of several diseases, including heart disease and cancer. Additionally, it’s weight loss friendly and incredibly easy to add to your diet. To read more health benefits of cauliflower   click here.

Salt – Salt used to enhance the taste. 

Cumin powder – Cumin powder used for a lovely aroma. 

Garam masala powder – Garam masala powder used to give a lovely aroma to the stuffing. Garam masala powder is a blend of different aromatic spices like cardamom, cloves, cinnamon, mace, nutmeg etc. 

Green chilli – Used Green chilli to make the stuffing spicy. 

Cilantro or coriander leaves – Chopped cilantro or coriander leaves used for flavour. 

Whole wheat flour or atta – I used atta or whole wheat flour to make the dough. You can use maida or all purpose flour or half whole wheat flour and half all purpose flour.

Oil or ghee/clarified butter – I used peanut oil to shallow fry the paratha. You can use olive oil or any flavorless oil or ghee/ clarified butter to fry. 

Blogger group 

This post is going to be featured on Facebook gourmet group Shhhhh Cooking Secretly Challenge. In this group every month one of the members decide the theme. And members paired to give two secret ingredients each other. Best part is we paired every month with different bloggers so that we can interact with each other. And after preparing the dish members share a picture of the dish and other members have to guess the ingredients.

This month’s theme is Flatbread suggested by Anu Kollon who blog at Ente Thattukada. I have bookmarked her Neer dosa to try.

This month my partner is Kalyani Sri. You may like to try Quinoa dosa from her space.  Kalyani gave me ginger and cabbage as secret ingredients and I made this delicious cabbage cauliflower paratha.  I gave watermelon and coconut and Kalyani shared an amazing recipe of Watermelon rind dosa with these ingredients.

We have to make the dough with cabbage. Grate the cabbage,add salt and mix well. After 15-20 minutes cabbage will release enough water. Squeeze out the water completely. We will knead the dough with this water so reserve it in a bowl. In a large bowl mix flour with squeezed cabbage and knead dough with the help of it’s reserved water.  Add all the spices, grated ginger, finely chopped green chilli and cilantro or coriander. Add salt just before rolling and stuffing the paratha. Roll into a small roti, place cauliflower in the middle and close the edges. Roll again and fry all paratha on a skillet/griddle/tawa or nonstick pan with the help of little oil or ghee. Easy isn’t it? If you have grated cabbage and cauliflower ready then you can make it in short notice or whenever you want to enjoy these delicious paratha. 

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Recipe

Cabbage – 1 

Cauliflower – 1

Salt to taste 

Ginger – 1&1/2 inch piece, grated 

Cumin powder – 1 teaspoon 

Garam masala powder – 1/2 teaspoon 

Green chilli – 2-3 or to taste, finely chopped

Cilantro or coriander leaves – handful  chopped 

Whole wheat flour or atta – 2 cup 

Oil or ghee/clarified butter for shallow fry

Method

1. Rinse the cauliflower well. Drain the water completely.  Wash the cabbage. Discard the outer layer.

2. Grate the cabbage and add salt. Mix well and keep aside for 15-20 minutes. Cabbage will release water. 

3. Now wipe the cauliflower with a kitchen napkin. Grate the cauliflower with a box grater. Or you can use your food processor. Add grated ginger, finely chopped Green chilli, cilantro or coriander leaves, cumin powder and garam masala powder. Use green chilli according to your taste. Mix everything with a spoon. Don’t add salt. We will add salt just before stuffing the paratha to avoid the cauliflower becomes soggy. 

4. Squeeze out all the water from grated cabbage. Don’t discard the water. We will use it to knead the dough. 

5. Place the squeezed cabbage in a large bowl. Add whole wheat flour or atta. Knead the dough with the water of squeezed cabbage. Already added salt in cabbage so don’t add salt. Add water slowly to knead a soft dough.

6. Make equal size balls.  Add salt in the grated cauliflower mixture and mix. 

7. Roll the kneaded flour balls with the help of wheat flour. Dip the ball in flour and start to roll. Roll into 4 inch diameter. Place some cauliflower stuffing in the middle.

8. Gather the edges and pinch to close. Make a ball again. Dip the ball in wheat flour from both sides. Roll again carefully with the help of some flour. Dust some flour and roll gently, don’t press much. Stuffing shouldn’t be comes out. 

9. Heat a tawa or skillet/griddle. Place the paratha on hot tawa. Let it cook till bubbles appear on the paratha.  Flip and cook other side till light brown. 

10. Brush little oil or ghee/clarified butter and fry from both sides. Make all the paratha like this. Serve hot with yogurt, pickle or chutney.

11. If you have some leftover cabbage mixed dough then you can make roti or paratha with it. Your roti or paratha will be super soft even after a few hours.

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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Strawberry Yogurt

Strawberry yogurt. Thick yogurt with cooked strawberries and a hint of lemon taste divine. This delectable strawberry yogurt is also perfect for fasting days. So try this strawberry flavoured yogurt on upcoming Navaratri.

You need only a few ingredients to make this heavenly dessert.

Strawberry – Strawberry cooked with little sugar made this yogurt smooth and delectable.

Sugar – My strawberry is tangy so I had to use 2 tablespoon sugar but if you have sweet strawberries use less sugar. Taste the strawberry before using.

Lemon juice – Hint of lemon enhance the taste and flavour.

Lemon zest – Little lemon zest also enhance the flavour. But you can skip if you want.

You can get many savoury recipes with yogurt on this blog. Type yogurt on the search bar to get the recipes. Here are some sweet recipes with yogurt. Click on the name below to get the recipe.

1. Bhapa doi or steamed yogurt

2. Mint orange lassi

3. Mango pomegranate overnight oats parfait

4. Misti doi

5. Banana almond mint smoothie

6. Misti doi parfait

7. Guava banana smoothie

As I mentioned above that you need only a few ingredients to make this delicious strawberry flavoured yogurt. And recipe is also very easy. You have to cook the strawberry with sugar only for a few minutes on low flame. Let it cool down. Whisk the yogurt or curd well and add cooked strawberries and whisk again. Refrigerate for 30 minutes if you want your strawberry yogurt chilled. If you have sweet variety strawberries add less sugar. Use sugar according to your taste. My strawberries are sour so two tablespoon is perfect for me.

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Recipe

Thick yogurt or hung curd – 3/4 cup

Strawberry – 1/3 cup, chopped

Sugar – 2 tablespoon

Lemon juice – 1/2 teaspoon

Lemon zest – 1/8 teaspoon

Method

1. Rinse and chop the strawberries. In a pan heat chopped strawberries and sugar. You can chop the strawberries into small pieces. My strawberries are little tangy so used 2 tablespoon sugar. If your strawberries are too sweet use 1 to 1&1/ tablespoon sugar or add sugar according to your taste.

2. Cook the strawberries on low heat till strawberries becomes mushy. Keep stirring. Add lemon juice and lemon zest and mix. Remove from heat and let it cool down.

3. In the meantime whisk the thick or hung curd with a wire whisker. Don’t use watery curd or yogurt. Whisk till thick curd or yogurt becomes smooth. Add strawberry, sugar and lemon mixture and whisk again. Strawberry mixture should be cool down completely.

4. Transfer the strawberry yogurt in your favourite bowl. Garnish with chopped strawberries and serve chilled. Refrigerate for 30 minutes before serving. 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.

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Cauliflower In Microwave Or Bhapa Fulkopi/Steamed Cauliflower

Cauliflower in microwave or Fulkopi bhapa. A very easy to make yet lipsmackingly delicious no onion garlic curry made with lightly fried cauliflower, fresh coconut and some spices. Just mix everything and microwave for 10 minutes. A perfect side dish to serve with steamed rice. 

Here are some sweet and savoury microwave recipes from this blog. 

1. Steamed sandesh with date palm jaggery

2. Bhapa doi or steamed yogurt

3. Green moong idli

4. Cornmeal oats soya vegetable idli

5. Microwave chicken

6. Hariyali chicken

7. Microwave mushroom

8. Microwave chivra

You may also like to try a wonderful Microwave recipe from the blog of my friend Sasmita.

This Fulkopi bhapa or steamed cauliflower is very easy to make. Just marinate everything and microwave for 10 minutes. A delicious side dish without any mess. If you don’t have microwave, then you can also make it on stove top. Place the marinated cauliflower in a covered container and steam. To steam on stove top heat water in a pot or steamer basket. Place the covered container with marinated cauliflower over the pot and steam.  For me microwave cooking is much easy and hassle free. 

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Recipe

Cauliflower- 1

Mustard powder- 1&1/2 tablespoon 

Poppy seeds or khas khas- 2&1/2 tablespoon

Kashmiri red chilli powder- 1&1/2 teaspoon

Turmeric powder- 1/2 teaspoon 

Green chilli- 2-3 or to taste 

Coconut- 2 tablespoon 

Salt to taste 

Mustard oil- 3 teaspoon 

Curd or yogurt – 1/4 cup

Water-1 cup + 3 tablespoon to soak Mustard powder, turmeric powder and Kashmiri red chilli powder. And   3-4 tablespoon to grind the spices

Method

1. Cut the cauliflower into medium size florets. Rinse and drain the water. 

2. Soak mustard powder in 3 tablespoon water. Add turmeric powder and Kashmiri red chilli powder with mustard powder mix well. 

3. Heat 2 tablespoon mustard oil in a pan. Add cauliflower florets and fry till cauliflower florets becomes light brown. Remove from heat and keep aside. 

4. Grind the poppy seeds or khas khas into fine powder. You can also soak the poppy seeds in hot water and grind to make smooth paste when cool.  After grinding the poppy seeds add chopped green chilli and grated coconut and grind altogether with 2-3 tablespoon water. Add green chilli more or less according to your taste. Make a smooth paste of poppy seeds, green chilli and coconut. You can use 1-2 tablespoon more water to grind if require.

5. Now add curd or yogurt and blend with the paste. You can whisk the curd separately if you want. Curd should be blend really well. 

6. In a microwavable glass bowl pour the ground paste with curd, soaked mustard powder with turmeric and Kashmiri red chilli powder and salt. Mix everything well. 

7. Add fried cauliflower and mix again. Add 1-2 tablespoon mustard oil and 2 tablespoon chopped cilantro or coriander leaves. You can also add 2-3 slit green chili. 

8. Cover the bowl loosely and microwave on high power for 10 minutes.  Switch off the oven and keep it in microwave for 5-6 minutes. 

9. After 5-6 minutes take out the cauliflower from oven and garnish with cilantro or coriander leaves. Serve hot with steamed rice. 

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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