appetizer – Batter Up With Sujata

Lemon Potato With Sesame Seeds

Lemon potato with sesame seeds. This tangy spicy lemon flavoured dry potato curry can be served as a side dish or also as a snack. Very simple ingredients and easy to cook but taste is scrumptious. Serve as teatime snack with toothpick.

Do you know that potatoes are highly nutritious vegetable.

Potatoes are a versatile root vegetable and a staple food in many households. Potatoes are rich in vitamins, minerals and antioxidants, which make them very healthy. Studies have linked potatoes and their nutrients to a variety of impressive health benefits, including improved blood sugar control, reduced heart disease risk and higher immunity. They may also improve digestive health and combat signs of aging. Potatoes are also quite filling, which means they may help you lose weight by curbing hunger pains and cravings. All in all, potatoes are a great addition to your diet in moderation. They are also naturally gluten-free, which means they can be enjoyed by almost everyone. To read more about health benefits of Potato click here.

You may like some more potato recipes from this blog.

1. Baked potato wedges with rosemary infused olive oil

2. Spicy potato with tamarind

3. Coriander or cilantro red potato

4. Potato with green peas

5. Swiss potato pancakes

6. Dahi aloo or potatoes in yogurt gravy

7. Grilled potatoes

8. Batata bhaji or Maharashtrian dry potato

9. Aloo chutney pulao

10. Peanut potatoes

11. Potato pie

12. Potato with nigella poppy seeds and tomato

13. Savoury potato cake

14. Potato stuffed egg enchilada

15. Potato and barnyard millet cutlets

16. Stuffed potato

17. Aloo chop or potato fritters

18. Radhaballavi with dum aloo

19. Masala aloo or spicy potato

20. No onion garlic spicy potato curry

21 Shahi dum aloo

22. Bati chochchori

23. Aloo chaat

24. Aloo ke gutke

25. Panch phoran tarkari

26. Kashmiri dum aloo

27. Ghugni and aloo kabli or chaat

28. Aloo kofta curry

29. Aloo paneer

30. Luchi dum aloo

Recipe is very simple and easy. If you want to make it gluten free skip hing or asafoetida. I used hing as tempering or tadka with cumin seeds and dry red chilli. Use only cumin seeds and dry red chilli if you want. Lemon juice, lemon zest and little curd or yogurt made this dish perfectly tangy and tasty. This lemon potato is in one word chatpata or lipsmackingly delicious and absolutely flavorful because of cumin powder, mint and cilantro or coriander leaves. These potatoes can be also served as snacks. Serve with toothpick with tea or coffee. Or simply enjoy your munching time.

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Recipe

Potato- 14 small, boiled

Sesame seeds – 1&1/2 tablespoon

Cumin seeds – 1/2 teaspoon

Hing or asafoetida – 1/4 teaspoon

Dry red chilli – 1

Ginger – 1/2 inch piece, grated

Green chilli – 2, finely chopped

Oil – 2 tablespoon

Salt to taste

Curd or yogurt – 2 tablespoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Kashmiri red chilli powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Cilantro or coriander leaves – 2 tablespoon, chopped

Mint leaves – 7-8 chopped, optional

Slit green chili – 1-2, optional

Water – 2 tablespoon

Lemon juice – 2-3 teaspoon

Lemon zest – 1/4 teaspoon

Bhaja moshla or dry roasted spice powder – 1/2 teaspoon

Method

1. Dry roast the sesame seeds till light brown. Transfer the seeds on a plate.

2. Peel and cut the boiled potatoes into half. If you have too small potatoes then use whole potatoes. Just prick the potatoes with a fork. Or you can also use cubed large size boiled potatoes.

3. In a bowl mix thick curd or yogurt with cumin powder, coriander powder, turmeric powder and Kashmiri red chilli powder. Whisk everything well and keep aside.

4. Heat oil in a pan. Add cumin seeds, hing or asafoetida and dry red chilli. When cumin seeds starts to splutter add grated ginger and chopped green chilli. Fry till ginger starts to change it’s colour.

5. Add potatoes and salt. Saute till potatoes becomes light golden brown. Keep stirring to avoid sticking to the bottom.

6. Reduce the heat and add spices mixed curd or yogurt, water, chopped cilantro or coriander leaves, mint leaves and dry roasted sesame seeds. Reserve some sesame seeds for garnishing.

7. Also add 1-2 slit green chilli if using. Saute till everything about to dried up. Keep stirring and cook on simmer to avoid curdling the yogurt.

8. Add lemon juice and lemon zest. Mix well. When potatoes dried up completely add roasted spice powder. Get the Recipe of roasted spice powder here.

9. Mix well and remove from heat. Taste and adjust salt if required. Your spicy chatpata delicious lemon sesame potatoes are ready to serve.

10. Garnish with cilantro or coriander leaves, mint leaves and dry roasted sesame seeds. Serve with any bread, puri, paratha or dal chawal. Or you can serve this as a snack. To serve as teatime snack or starter serve with some toothpick.

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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Cheesy Rice Ball

Cheesy rice balls. A delicious cheese stuffed rice balls with Italian herbs made with leftover rice. Its a kids friendly dish but adults will also love the taste of these balls. You can also make it without stuffing if you don’t like cheese much. Use herbs whatever available or whatever you like and makeover your leftover rice into a tasty snack.

Earlier shared one more rice ball recipe named bhater kofta with completely different taste and flavour. To get the recipe of Bhater kofta click here.

Ingredients used to make these rice balls

Cooked rice – I Used 2 cup tightly packed leftover rice. Cooked rice with herbs taste great.

Salt – Salt used to enhance the taste. Cheese is also slightly salty so one teaspoon is sufficient. You can taste the dough after mixing everything to check if require more.

Lemon juice – I used one and half teaspoon lemon juice for flavour and slightly tangy taste. You can add little more if you want.

Oregano – Oregano used to give a lovely flavour. You can use any herbs of your choice.

Onion powder – Onion powder also used to enhance the taste. If you don’t have onion powder then you can use one finely chopped onion.

Garlic powder – Garlic powder used for taste and garlicky flavour. I don’t like garlic much so used only half teaspoon. You can add 1-2 teaspoon if you like garlicky taste and flavour.

Chilli flakes – Chilli flakes used to give a spicy kick. You can skip or add more if you want. Use according to your taste.

Black pepper powder – Black pepper powder used for peppery flavour and mildly spicy taste. You can use little more if you like.

Rice flour – Rice flour used for binding and it will also make your rice balls crispy.

Cornflour – Cornflour also use for binding. You can use breadcrumbs instead of cornflour.

Processed cheese cubes – I had Amul processed cheese cubes so I used it. You can also use grated cheddar cheese or mozzarella cheese.

You can use grated mozzarella cheese with rice and for stuffing. These cheesy rice balls taste scrumptious but very easy to make. Just mix everything, make balls and fry. Cheese stuffing is completely optional. You can make these without cheese stuffing if you want. I often make without cheese stuffing. Use little grated cheese with rice only. You can also use Indian spices in rice dough. Add cumin powder, garam masala powder, amchur and chaat masala instead of oregano. You can also use finely chopped green chilli if you want.

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Recipe

Cooked rice – 2 cup tightly packed

Salt – 1 teaspoon

Lemon juice – 1&1/2 teaspoon

Oregano – 2 teaspoon

Onion powder – 2 teaspoon

Garlic powder – 1/2 teaspoon

Chilli flakes – 1/4 teaspoon, optional

Black pepper powder – 1/2 teaspoon or to taste

Rice flour – 1 tablespoon

Cornflour – 2 tablespoon

Processed cheese cubes – as required

Method

1. Mash the cooked rice well. Add salt, lemon juice, oregano, onion powder, garlic powder, black pepper powder, rice flour, cornflour and Chilli flakes if using. You can add 1 teaspoon garlic powder if you want.

2. Mix everything well. Cooked rice becomes like a dough. You can use finely chopped 1 onion instead of onion powder. See notes for more options.

3. Add 1 grated processed cheese cube and mix everything well with your hand. Taste and adjust the seasoning. Make equal size balls. I made 7 balls with this dough.

4. Flatten the balls with your palm. Cut the cheese cube into 6 equal pieces. Place a piece of cheese cube in the middle. Gather the edges and make a ball again. Make all the cheese stuffed balls.

5. Heat sufficient oil in a pan or wok. Fry the balls on medium heat till golden brown from all the sides. Don’t over crowd. Fry 3-4 balls at a time.

6. When balls becomes golden brown take out the balls with a slotted spoon and place on a plate. Serve immediately as a teatime snack or starter.

Notes

1. Use more garlic powder if you like garlicky taste.

2. Use chilli flakes and black pepper powder according to your taste. Skip if making for kids.

3. Cheese stuffing is completely optional. I sometimes make it without cheese stuffing. These rice balls will be taste great in both ways.

4. Breadcrumbs can be used instead of rice flour and cornflour.

5. You can also use grated cheddar cheese or mozzarella cheese instead of cheese cubes.

6. Indian spices can be used instead of Italian herbs. You can use cumin powder, garam masala powder, amchur and chaat masala instead of oregano. You can also use finely chopped onion and green chilli if you want.

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

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

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Millet Soyabean Cutlets Slim/Air Fried Cutlets

Millet soybean cutlets. Kodo millet soybean cutlets are slim fried in microwave with only two teaspoon oil. One teaspoon oil to grease the crusty plate or baking tray and one teaspoon to brush over the cutlets. You can also use your air fryer to fry these cutlets. Or you can also bake the cutlets in oven or halogen oven at 200° or shallow fry. Sharing all the methods. Cooked kodo millet and soybean with spices and lemon juice made these cutlets delicious. Potatoes are used for binding. You don’t need breadcrumbs or any flour. You can also use sweet potatoes instead of potatoes if you want.

These super healthy gluten free cutlets can be served as party starter or as a teatime snack. Or enjoy it as nutritious and filling breakfast dish with any sauce or chutney. Kodo millet and soybean have an impressive amount of protein and vitamins. Vegan people can skip cheese, I had used cheese only in two cutlets for my kids. Using cheese is completely your choice. I recently shared protein rich Soybean egg casserole. And a delicious Kodo millet broccoli pulao. Here are some recipes with millet. Click on the name below for recipe.

1. Millet walnut date cake

2. Vegan date millet peanut butter cookies

3. Pearl millet pizza crackers

4. Fennel oats millet cookies

5. Manipuri tan or flatbread with finger millet or ragi

6. Finger millet oats chocolate cookies

7. Pearl millet cashew almond honey cookies

8. Pearl millet sesame oats cookies

9. Finger millet or ragi chocolate crinkle cookies

10. Barnyard millet fried idli

11. Potato and barnyard millet cutlets

According to Healthline Although anyone can reap the nutritional benefits of eating millet, it’s been shown to be especially beneficial for diabetes management, making it one of the better whole grains for managing blood sugar. Millet is a good choice for diabetes due to its high fiber content. Fiber helps slow digestion. As a result, sugar enters the bloodstream slowly, lessening the risk of a blood sugar spike.

Potatoes are a versatile and delicious vegetable that can be enjoyed by everyone, including people with diabetes. However, because of their high carb content, you should limit portion sizes, always eat the skin, and choose low GI varieties, such as Carisma and Nicola. They’re rich in potassium and B vitamins, and the skin is a great source of fiber. However, if you have diabetes, you may have heard that you should limit or avoid potatoes. The truth is, people with diabetes can eat potatoes in many forms, but it’s important to understand the effect they have on blood sugar levels and the portion size that’s appropriate. To read more click here.

But as I mentioned above you can always use sweet potatoes instead of potatoes. So these cutlets are gluten free, vegan and diabetic friendly. You have to rinse and soak the soybean overnight like chickpeas rajma etc. Next day pressure cook with 1&1/4 cup water. After one whistle reduce the heat and cook for 20-25 minutes or till soybean becomes soft and easy to mash. Don’t discard the remaining nutritious water of boiled soybean if any. Either cook till water absorbed completely or use the water in soup or other dishes.

You can cook kodo millet as you cook rice. Soak in water for 15-20 minutes drain and cook with double amount of water. Use 1 cup water for 1/2 cup kodo millet. You can also use pressure cooker to boil the kodo millet. Pressure cook for 2 whistle. For open pot,when water starts to rolling boil reduce the heat, cover the vessel and cook on simmer for 10-15 minutes or till moisture evaporate and millet becomes soft. Add spices according to your choice. To make your cutlets more spicy add more chopped green chilli or you can also use red chilli powder.

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Recipe

Kodo millet – 1/2 cup

Soyabean – 1/2 cup

Potato – 3 medium, boiled

Onion – 2 medium, finely chopped

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

Ginger – 1 inch piece, grated

Cilantro or coriander leaves – handful, chopped

Salt – 1&1/2 teaspoon or to taste

Black salt to taste

Cumin powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Chaat masala powder – 1 teaspoon

Lemon juice – 1&1/2 teaspoon

Cheese as require, optional

Method

1..Rinse and soak soybean overnight in enough water. Next day rinse again and pressure cook with 1&1/4 cup water. After one whistle reduce the heat and cook on simmer for 20-25 minutes or till soybean becomes soft. Let the pressure settle down on its own. Open the lid and cook again till all the moisture evaporate if any.

2. Wash the kodo millet well on a colander or sieve. Soak in water for 15-20 minutes. Cook with one cup water till water absorbed and millet becomes soft. You can also pressure cook the kodo millet if you want. Peel the boiled potatoes.

3..Mash the boiled potatoes, kodo millet and soybean with a potato masher or your hand. Make lump free smooth dough. You can use your mixer grinder to grind the boiled soybean. If you find it difficult to mash. But don’t add water.

4. Add chopped onion, green chilli, cilantro or coriander leaves, grated ginger, salt, black salt, lemon juice and all the spices. Mix everything well. Taste and adjust the seasoning. You can add more green chilli if you want your cutlets more spicy or you can also use red chilli powder.

5. Make equal size balls and press with your palm to make flat patties. Shape the cutlets.

6. I made two large size cutlets and stuff with a piece of mozzarella and cheddar mixed cheese. Also sharing the pictures of cheese stuffed cutlets after frying.

7..Grease the crusty plate with 1 teaspoon oil. Arrange the cutlets on crusty plate. Brush the cutlets with little oil. Fry the cutlets in microwave slim fry mode. Set as instructed for veg cutlets. After beeping sound flip the cutlets upside down and press the start button. If cutlets are not perfectly brown cook for a few minutes again on slim fry mode. I had to cook for 5 minutes more.

8. You can also bake the cutlets in your preheated oven at 200° for 10-15 minutes or until cutlets becomes golden brown from both sides.

9. For halogen oven press speed up button. Set the temperature at 200°. Bake for 10 minutes or till upside becomes brown. Flip the cutlets upside down and bake again at 200° for 5-6 minutes or till cutlets becomes golden brown.

10. Or use your air fryer. You can also shallow fry the cutlets from both sides till golden brown.

Notes

1. You can use boiled sweet potatoes instead of potatoes.

2. You can also use cooked quinoa in the cutlets.

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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Mushroom Egg Kabab

Mushroom egg Kabab. Egg coated soft succulent spicy Kabab, made with boiled eggs and sauteed mushrooms taste scrumptious. A perfect starter or appetizer for your party or enjoy it as breakfast or burger stuffing with some cheese slices.

Kabab are super soft. Egg coating and aromatic spices made these Kabab absolutely delicious. You don’t need any sides to serve with these spicy Kabab. Lemon juice soaked onion rings or onion slices are sufficient to enjoy the scrumptious taste. You can also serve these with green chutney or any sauce of your choice. You may like some more Kabab and cutlets recipes on this blog. Click on the name below for recipe.

1. Veg galouti Kabab

2. Rice kofta

3. Moong Kabab

4. Soya egg shami Kabab

5. Oats black chickpea Kabab

6. Moong masoor dal Kabab

7. Potato barnyard millet Kabab

8. Mix veg cutlets

9. Beetroot cutlets

10. Soya paneer lollipop

11. Aloo chop or potato fritters

12. Sprout and oats pan fried cutlets

And you might also like to try Mix Vegetable balls from the blog of my friend Preethi Prasad.

Recipe is very simple. You can make the patties and coat with bread crumb one day before and store in refrigerator. Coat with whisked egg and fry just before serving. I have used my homemade dry roasted spice powder to make the Kabab aromatic. You can use cardamom, cloves, cinnamon, jaiphal or nutmeg, javitri or mace powder in the mixture if you want. Use nutmeg and mace powder 1/4 teaspoon only. Or you can also use any flavorful spices of your choice. I have made medium size 13 Kabab but you can make large or small size patties. If you are making for burger stuffing make large size patties or to serve as starter or for teatime snack make small patties.

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Recipe

Mushroom – 200 gram

Egg – 4, hard boiled

Potato – 2, boiled

Onion – 3

Garlic – 5-6 cloves, finely chopped or grated

Ginger – 1 inch piece, grated

Green chilli – 2-3 or to taste

Cumin powder – 1&1/2 teaspoon

Black pepper powder – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Dry roasted spice powder – 1&1/2 teaspoon

Chilli flakes or red chilli powder – 1/2 teaspoon or to taste

Chaat masala – 2 teaspoon

Fennel or sounf powder – 1 teaspoon

Salt to taste

Cilantro or coriander leaves – handful, chopped

Oil – 2 tablespoon

Bread crumb – 4 tablespoon

For coating

Egg – 2

Salt & black pepper to taste

Bread crumb – 1/2 cup or as required

Pink or black salt to taste

Oil or ghee/clarified butter for frying

Method

1..Peel and grate or mash the boiled potatoes.

2. Grate or finely chop the mushrooms. I had used my chopper to finely chop the mushrooms. Grate the eggs and keep aside.

3. Thinly slice one onion. Separate the slices with your hand.

4. Finely chop 2 onion and green chilli. Use green chilli according to your spice tolerance. You can add more chillies to make your Kabab more spicy. Or skip if you are making for kids.

5..Heat 2 tablespoon oil in a pan. Add finely chopped onion, green chilli and garlic. When onion starts to change it’s colour add ginger and finely chopped mushroom.

6..Add cumin powder, black pepper powder, red chilli flakes or powder, garam masala and fennel or sounf powder. Mix well and saute till moisture evaporate and mushroom dried up completely.

7. Now add mashed potato and salt. Mix and saute till mixture dried up completely.

8..Remove from heat and let it cool down. Add chopped cilantro or coriander leaves, chaat masala, thinly sliced onion, dry roasted spice powder. To get the recipe of dry roasted spice powder click here. Mix everything well. Taste and adjust the seasoning. You can also add some finely chopped green chilli with sliced onion in the mixture.

9. In a plate spread bread crumb mixed with little black or pink salt.

10..In a bowl whisk two eggs with little salt and black pepper.

12..Make round patties with the mixture. I made 13 medium size patties. You can make small or large patties if you wish. Coat the patties with bread crumb and arrange on a plate.

13. Heat 2-3 tablespoon oil or ghee in a pan. Dip the patties in whisked egg and place on hot oil or ghee. Turn upside down and fry the other side till golden brown on medium heat. Kabab will be too soft so flip the Kabab carefully with the help of two spoon or spatula.

14. Serve hot with sliced onion or onion rings, lemon wedges and any chutney or sauce.

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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Yogurt Chicken

Yogurt chicken. A lipsmackingly delicious spicy Flavorful dry chicken curry without much spices. A spicy kick from green chilli and black pepper and flavoured with roasted cumin powder. That’s it. You don’t need onion garlic or any other spices and oil to make this tangy spicy chicken. Interesting isn’t it?

Serve this dry chicken as a starter or a side dish with pulao, fried rice, biryani or any bread. If you are on a restricted diet or don’t like to use much spices then its perfect for you.

Got this recipe recently from my loving sister Anju Arora. Anju makes this mouthwatering chicken curry frequently. And now it’s my favourite recipe to make in a jiffy. Thanks a lot Anju for this wonderful recipe.

I have used homemade thick curd or yogurt to make this curry. Don’t use watery curd or yogurt. If you don’t have thick curd then strain the curd with a strainer to get thick curd. Watery yogurt will curdle after adding in the chicken. You can use green chilli and black pepper powder according to your spice tolerance. I like my curry chatpata or spicy. Best part is you need only 1 teaspoon butter to make half kg chicken. You can use olive oil instead of butter if you want. I have used leg pieces but you can also use curry cut chicken.

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Recipe

Chicken – 1/2 kg

Butter – 1 teaspoon

Yogurt or curd – 1 cup

Green chilli – 2-3 or to taste

Roasted cumin or bhuna jeera – 2 teaspoon

Black pepper powder – 1/2 teaspoon or to taste

Method

1. Wash the chicken well, drain the water and keep aside. I have used 5 leg pieces but you can also use curry cut chicken.

2. Heat butter in a pan or wok. I used Amul salted butter. Add chicken pieces and salt. Fry on high heat for 5 minutes. Stir in between.

2. After 5 minutes reduce the heat. Cover and cook on simmer for 10 minutes. Chicken will release water so you don’t need to add water.

3. Blend thick curd with green chilli and 1 teaspoon roasted cumin powder. Use your mixer grinder to blend the curd or yogurt. Remember don’t use watery curd. If you don’t have thick curd then strain the curd with a strainer to get thick yogurt or curd.

4. After 10 minutes remove the cover and add the blended curd and green chilli. If you want your chicken more spicy or hot use slit green chilli. Mix well. Adding whole green chilli with curd is optional, you can skip this step if you don’t like your chicken hot.

5. Increase the flame and cook on high heat for 5 minutes. Curd will curdle if unattended so don’t forget to keep stirring.

6. Again reduce the flame and cover. Cook on simmer for 10-15 minutes or till chicken becomes tender. Check in-between. Timing depends on the quality of chicken.

7. When chicken becomes tender remove the cover and cook on high heat. Keep stirring. When chicken is about to dried up add black pepper powder and mix well. Taste and adjust salt if required.

8. Cook till chicken completely dried up or you can see the butter leaves the sides. Add 1 teaspoon roasted cumin powder, mix and remove from heat. Your yogurt chicken is ready. Serve hot as a side dish with pulao, fried rice, biryani or any bread. Or enjoy it as a starter.

Recipe note –

1. If you want your chicken less tangy use 1/2 to 3/4 cup curd or yogurt. And if you want to make more tangy add a dash of lemon juice before serving.

2. Olive oil can be used instead of 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.

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

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Masala Paniyaram Or Appe

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

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

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

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

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

You may like some instant appe recipes on this blog.

1. Carrot peas instant appe

2. Rice appe with cooked rice

3. Masoor dal or red lentil appe

4. Beetroot appe

5. Semolina and lentil appe

6. Roasted gram or sattu appe

7. Semolina and flatten rice appe

8. Sprouts and oats appe

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

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

Recipe

Thick rice/mota chawal or idli rice – 3 cup

Black lentils or udad dal – 1 cup

Salt to taste

Cilantro or coriander – handful, chopped

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

Ginger – 1 inch piece, grated or paste

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

Mustard seeds or rai as require

Vegetable oil as require

Curry leaves – 1 tablespoon, finely chopped

Method

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

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

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

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

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

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

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

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

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

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

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

Notes

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

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

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

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

5. Paniyarams taste best when hot.

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

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

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Carrot Peas Instant Appe Or Paniyaram

Carrot peas instant appe or paniyaram. You don’t need to soak grind and ferment the batter to make this appe. A spicy and delectable snack without much oil. So you can call it a healthy treat for health conscious people. These low calorie fritters can be served with any chutney or sauce.

Kuzhi paniyaram, or Paddu/GuLiyappa/Yeriyappa/Gundponglu or Gunta Ponganalu or Tulu : “appadadde” is an Indian dish made by steaming batter using a mould. The batter is made of black lentils and rice and is similar in composition to the batter used to make idli and dosa.The dish can also be made spicy or sweet depending on the ingredients Chillies and jaggery respectively. Paniyaram is made on a special pan that comes with multiple small fissures. Source

This carrot peas appe taste absolutely delicious. These round ball like appe are crisp from outside and soft inside. You will love the taste and texture. Semolina or suji appe are hot favourite amongst my family members. So I always try to make this with different ingredients. You may like some more easy apple recipes on this blog. Click on the name below for recipe.

1. Rice appe with cooked rice

2. Masoor dal or red lentil appe

3. Beetroot appe

4. Semolina and lentil appe

5. Roasted gram or sattu appe

6. Semolina and flatten rice appe

7. Sprouts and oats appe

Linking this post to 285 #Foodiemonday bloghop theme is Paniyaram Pan Magic suggested by Priya Vijaykrishnan who blog at Sweet Spicy Tasty. Her blog is really a treasure of different types of sweet spicy tasty recipes. I love her South Indian recipes as well as international recipes. I have to try her Aloo frankie Kathi roll soon.

I have added sauteed ground green peas and grated carrot with ginger and green chilli in the semolina batter. Green peas and carrot enhance the flavour and taste. I have used 1/2 cup green peas but you can use one cup peas if you like. Just increase the spices accordingly if you are using more green peas. You can also use any grated vegetables of your choice. Add all the grated or finely chopped vegetables with carrot and green peas while sautéing. I like my appe spicy but if you are making for kids reduce the amount of chilli. Its a no onion garlic recipe but you can add 1 finely chopped onion in the batter if you want. If you have leftover green peas stuffing of paratha or kachodi then you can add it in your appe batter.

Recipe

Carrot – 1

Green peas – 1/2 cup

Ginger – 1 inch piece

Green chilli – 3-4 or to taste

Semolina or suji – 1 cup

Curd – 1/2 cup

Water – 3/4 cup or as required

Salt to taste

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon

Lemon juice – 1 tablespoon

Baking soda – 1/2 teaspoon

Cilantro or coriander leaves – 2 tablespoon, chopped

Oil – 1 tablespoon + to fry

Method

1. Mix semolina or suji with curd and 1/2 water. Add salt and mix well. Cover and keep aside for 15-30 minutes.

2. Wash, peel and grate the carrot. Grind the green peas with ginger and green chilli. Add green chilli according to your taste. I like my appe spicy so used 4. You can add 1-2 tablespoon water for easy grinding.

3. Heat oil in a pan and add ground green peas, ginger and green chilli. Add grated carrot, salt and cumin powder. Add salt carefully. We have added salt in semolina too.

4. Saute till mixture completely dried up and raw smell of peas goes away. Remove from heat.

5. Add the green peas and carrot mixture into the suji batter. Add chaat masala, lemon juice and chopped cilantro or coriander leaves. Add water as require to make a thick batter.

6. Add baking soda and mix well.

7. Heat appe pan. Add a few drops of oil in all the holes.

8. Pour a spoonful of batter in every holes. Cover and cook on low heat till appe starts to change it’s colour and firm up.

9. Sprinkle little oil over all the appe. Flip and turn the appe upside down. Cook uncovered until appe becomes golden brown.

Serve hot with any chutney or sauce.

Notes

1. You can use any other vegetables with carrot and green peas.

2. You can double the green peas if you want. Increase the spices accordingly.

3. One finely chopped onion can be added in the batter.

4. You can also use leftover green peas stuffing of paratha or kachodi.

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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Mango Salsa With Pickled Jalapeno

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

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

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

1. Watermelon salsa

2. Mango pomegranate tender coconut salsa

3. Capsicum salsa

4. Fruity salad with dried basil

5. Corn salad

6. Fruity salad with corn cucumber and parsley

7. Peas chickpeas low calorie salad

8. Peanut chaat

9. Sprouts chaat

10. Chickpea chaat with raw mango

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

Mango cream oreo tart by Shalu

Aam ras by Jayashree

Instant mango chunda by Poonam

Srilankan raw mango curry by Preethi

Mango chutney by Vanitha

Mango mastani by Narmadha

Raw mango thokku by Ruchi

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

Recipe

Raw mango – 1/2 cup, chopped

Tomato – 1, chopped

Red onion – 1, finely chopped

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

Green chilli – 1 small, chopped

Boiled sweet corn – 1/3 cup

Freshly crushed black pepper – 1/2 teaspoon

Ripe mango – 1/3 cup, chopped

Olive – 2 tablespoon, optional

Cilantro – 1 tablespoon, chopped

Mint – 1 tablespoon, chopped

Lemon juice – 2 – 3 teaspoon or to taste

Sea salt – 1 teaspoon or to taste

Oregano – 1/2 teaspoon

Fresh coconut – 2 tablespoon, chopped

Cucumber – 1/3 cup, chopped

Method

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

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

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

Notes

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

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

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

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

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

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Sprouts Chaat And Aloo Or Potato Chaat With Sweet Corn

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

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

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

2. Boosts blood circulation

3. Helps in weight loss

4. Builds your immune system

5. Improve eye sight

6. Heart friendly

7. Helps reduce acidity

8. May prevent premature ageing

To read more about health benefits of sprouts click here .

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

1. Sprouts sundal

2. Sprouts and oats cutlets

3. Sprouts and oats appe

And some chaat recipes

1. Chana or chickpea chaat with raw mango

2. Matar chaat

3. Ghugni and aloo kabli

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

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

Sprouts chaat recipe

Moong sprouts – 1 cup

Potato – 1, boiled, optional

Cucumber – 1

Tomato – 1, chopped

Onion – 1, finely chopped

Green chilli – 1 – 2, finely chopped

Ginger – 1 inch piece, grated or finely chopped

Cilantro or coriander leaves – 1 tablespoon

Black or pink salt – 1 teaspoon

Chaat masala – 1 teaspoon

Cumin powder – 1/2 teaspoon

Freshly crushed black pepper – 1/2 teaspoon

Lemon juice – 2 tablespoon

Method

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

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

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

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

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

5. Peel and chop the cucumber.

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

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

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

Recipe

Potato – 4 medium, boiled

Onion – 1, finely chopped

Green chilli – 1 – 2, finely chopped

Tomato – 1 large, chopped

Cucumber – 1

Boiled sweet corn – 1/4 cup

Cilantro or coriander leaves – 1 tablespoon, chopped

Mint leaves – few, chopped

Pink or black salt – 1 teaspoon

Cumin powder – 1/2 teaspoon

Chaat masala – 1 teaspoon

Lemon juice – 3 teaspoon

Method

1. Peel chop the boiled potatoes into small cubes.

2. Peel and chop the cucumber.

3. In a bowl mix everything well.

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

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

Enjoy…….

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

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

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

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