Sprouts Semolina Chila Or Pancakes

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

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

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

1. Suji malai cake

2. Semolina and lentil appe

3. Rawa cake

4. Oats semolina chila

5. Semolina and flatten rice appe

6. Sprouts chaat

7. Sprouts sundal

8. Sprouts and oats cutlets

9. Sprouts and oats appe

10. Cooked rice appe

11. Red lentil appe

12. Beetroot appe

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

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

Recipe

Sprouts – 1&1/2 cup

Semolina or suji – 1/2 cup

Green chilli – 1-2 chopped

Cilantro or coriander leaves – handful, chopped

Ginger – 1 inch piece, grated

Onion – 1, finely chopped, optional

Tomato – 1 chopped, optional

Lemon juice – 1 teaspoon

Curd – 1/2 cup

Water – 1/2 cup

Cumin powder – 1 teaspoon

Chaat masala – 1 teaspoon

Garam masala powder – 1/4 teaspoon, optional

Black pepper powder – 1/2 teaspoon

Oil for shallow fry

Method

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

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

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

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

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

6. Serve hot with any chutney or sauce.

Notes

1. You can add spices according to your taste.

2. Tomato is absolutely optional.

3. Add green chilli according to your spice tolerance

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

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

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

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Sabudana Or Tapioca Paratha With Sweet Corn, Green Peas And Paneer Or Cottage Cheese / Fasting Food

Sabudana or tapioca paratha or flatbread with sweet corn, green peas and paneer or cottage cheese. A delicious and easy to make fasting food. But you can also enjoy it without fasting. Serve it in breakfast or as a snack with tea or coffee. Make small sized paratha and fry on low heat till brown and crisp. Enjoy hot with any chutney or sauce, fasting or feasting. Sweet corn, green peas and paneer or cottage cheese and spices made this paratha lipsmackingly delicious. Normally sabudana or tapioca used on fasting days but I have made it without fasting and enjoyed in breakfast.

Monday again and this week’s 241 #Foodiemonday bloghop theme is Flatbread Fiesta suggested by Poonam Bachhav who blog at Annapurna. Poonam is a very talented blogger. I always love her different types of thali recipes and beautiful pictures. Visit her space for different types of mouthwatering recipes. Poonam already shared some different paratha or flatbread recipes like Mint and paneer stuffed paratha, Leftover dal paratha, Achari aloo paratha and many more.

Recipe is very simple and easy. Just mash the soaked sabudana well with all the ingredients. Make balls and flatten with your palm. Shallow fry with little ghee or oil till golden brown and crisp. To get crispy paratha shallow fry on low heat. And be careful while flipping the paratha upside down to avoid breaking. Use green chilli and crushed black pepper according to your taste. If you want your paratha more spicy, add some more finely chopped green chilli or freshly crushed black pepper powder. You can also use black pepper powder. Vegan people can skip paneer or use tofu.

Recipe

Sabudana or tapioca – 1/4 cup

Potato – 1, boiled

Green peas – 1/3 cup, boiled or frozen

Sweet corn – 1/3 cup, boiled or frozen

Fresh coconut – 2 tablespoon, grated

Paneer or cottage cheese – 1/4 cup, grated or mashed

Green chilli – 1 – 2, finely chopped

Cilantro or coriander leaves – handful, chopped

Ginger – 1 inch piece, grated

Salt or rock salt to taste

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon

Or

Lemon juice – 1 teaspoon or to taste

Freshly crushed black pepper – 1/2 teaspoon

Oil or ghee/clarified butter to shallow fry

Method

1. Soak the sabudana or tapioca in water for 3 hours. After 3 hours sabudana will be soft. Check by pressing with your finger tips. If its not soft then let it soak for 30 to 60 minutes more. I have soaked for 3 hours.

2. Peel and grate or mash the boiled potato.

3. Drain the water of sabudana completely.

4. In a bowl mix soaked and drained sabudana, mashed or grated boiled potato, green peas, sweet corn, mashed or grated paneer or cottage cheese, grated coconut, ginger, green chilli, chopped cilantro or coriander leaves, cumin powder, freshly crushed black pepper, salt, chaat masala powder or lemon juice.

5. Mix and mash well. Taste and adjust salt and lemon juice if using.

6. Make balls to make paratha. Small or large as you want to make your paratha. I have made 4 paratha out of this dough.

7. Take a ball and press with your palm. If your dough is sticky grease your palm with little oil. Or keep the dough in refrigerator for 30 to 60 minutes. I kept the dough in refrigerator for an hour.

8. Make a round disc by pressing gently with your palm. Heat a pan and brush little oil or ghee in the pan. Place the circle on the pan and reduce the heat. Drizzle little oil or ghee over the paratha.

9. Shallow fry on simmer till edges becomes brown. Flip carefully to avoid breaking. Fry the other side too till brown.

10. Serve hot with any chutney or yogurt.

Notes

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

2. You can use 1 – 2 tablespoon more coconut if you want.

3. Vegan people can omit paneer or use tofu.

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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Gluten Free Savoury Pancakes With Bottle Gourd And Carrot / Vegan Recipe

Gluten free and vegan savoury pancakes with bottle gourd and carrot. Pearl millet or bajra atta, sorghum flour or jowar atta, oats, bottle gourd and carrot made this pancakes nutritious and spices made it absolutely delicious. We always need some nutritious breakfast and its a perfect dish for health conscious people and as well as who like to satisfy their taste buds.

Yes, I used all the healthy flour to make these pancakes and very happy with the taste. Its a super hit breakfast in my home. All the flour has numerous health benefits.

Pearl Millet commonly known as Bajra in India is rich in essential compounds like protein, fibre, phosphorous, magnesium and iron. Due to its rich composition of minerals and proteins, Pearl Millet has many health benefits. It contains essential amino acids and vitamins also which contribute to its therapeutic properties.  5 reasons you should include bajra in your diet

1. Powerful for controlling diabetes.

2. Weight loss.

3. Reduces cholesterol

4. Helps in digestion

5. Helps prevent cancer

Source

Sorghum is a nutrient-packed grain that you can use in many ways. It’s rich in vitamins and minerals like B vitamins, magnesium, potassium, phosphorus, iron, and zinc. It’s likewise an excellent source of fiber, antioxidants, and protein.

Source

Oats are an incredibly nutritious food packed with important vitamins, minerals and antioxidants. In addition, they’re high in fiber and protein compared to other grains. Oats contain some unique components — in particular, the soluble fiber beta-glucan and antioxidants called avenanthramides. Benefits include lower blood sugar and cholesterol levels, protection against skin irritation and reduced constipation. In addition, they are very filling and have many properties that should make them a weight loss friendly food. At the end of the day, oats are among the healthiest foods you can eat. To read more health benefits of oats click here.

You may like some more pancake recipes on this blog.

1. Oats semolina chila or pancakes

2. Green moong uttapam or dosa

3. Rosti or Swiss potato pancakes

4. Gluten free multigrain pancakes

5. Manipuri tan or flatbread with finger millet or ragi

6. Gluten free multigrain cheese stuffed pancakes

7. Black rice oats and beetroot chila or pancakes

This month in Shhhhh Secretly Cooking Challenge facebook group we are sharing different types of pancakes. Shhh Cooking Secretly a group started by Priya of Priya’s Versatile Recipes, is where every month food bloggers are paired up and give each other 2 secret ingredients to cook with according to the theme chosen. Theme of this month suggested by Archana. This month my partner is lovely Swaty Malik. I always love her healthy and easy to make recipes like Spinach tortillas etc. Visit her space for different types of healthy and delicious recipes. Swaty gave me chaat masala and green chilli and I made this delicious and healthy gluten free pancake with bottle gourd and carrot. I gave her cumin and ginger and Swaty made a super tempting and healthy Mixed dal dosa.

You can call it a super healthy breakfast. Its a no onion garlic recipe but you can add one finely chopped onion in the batter. All the three flour, carrot and bottle gourd made these pancakes not only delicious but also nutritious.

Recipe

Bajra atta or pearl millet – 1 cup

Oats powder – 1 cup

Sorghum flour or jowar atta – 1/4 cup

Bottle gourd or lauki – 1 cup, grated

Carrot – 1 large, grated

Ginger – 1 inch piece, grated

Green chilli – 2 – 3, chopped

Cilantro or coriander leaves – handful, chopped

Salt to taste

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon

Black pepper powder – 1/2 teaspoon

Water – 2 cup

Method

1. Peel and grate the bottle gourd or lauki, carrot and ginger.

2. In a large bowl mix all the three flour, salt, finely chopped green chilli, cilantro or coriander leaves, cumin powder, chaat masala powder, black pepper powder, grated bottle gourd, carrot and ginger.

3. Add water gradually and whisk well. Make a lump free batter. Batter should be thick but flowing. Cover and keep aside for 15 minutes.

4. Heat a skillet or non stick pan. Spread little oil. Pour a ladle full batter in the center. Spread the batter gently with a spatula.

5. Let it cook on low flame till edges becomes light brown. Drizzle little oil on the sides. Flip and cook the other side too till golden brown.

6. Serve hot with any chutney or sauce.

Notes

1. Add green chilli according to your taste.

2. One finely chopped onion can be used in the batter.

3. You can use any other flour instead of these flour.

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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Green Moong Uttapam Or Dosa

Green moong or sabut moong uttapam or dosa. A nutritious breakfast made of only two ingredients and with cilantro or coriander leaves, salt and spices. Protein packed and low carb green moong made this uttapam or dosa tasty and healthy. Its completely gluten free, vegan and no onion garlic recipe. And you don’t need to ferment the batter.

I have used rice flour with green gram but you can use semolina, oatmeal or any other flour of your choice. Handful chopped cilantro or coriander leaves, chaat masala, green chilli and ginger will make your uttapam absolutely delicious. And rice flour will make it crisp. Its a no onion garlic recipe but you can use finely chopped onion on topping and garlic cloves can be used to grind with green gram or sabut moong.

Mung beans are high in fiber and protein, which can help you lose weight. … By curbing your appetite, they may help slash your calorie intake, which aids weight loss.
To read more health benefits of green moong click here.

You may like some more healthy breakfast recipes on this blog.

1. Rice appe

2. Gluten free beetroot buns

3. Cornmeal oats soya vegetable idli

4. Vegan smoothie bowl

5. Olive Jalapeno savoury cornbread with barley flour

6. Egg corn cottage cheese baked casserole

7. Rosti or Swiss potato pancakes

8. Gluten free multigrain pancakes

9. Chutney idli

10. Soya loaf

11. Manipuri tan or flatbread with finger millet

12. Gluten free multigrain cheese stuffed pancakes

13. Oats with poppy seeds and mustard

14. Sprouts sundal

15. Dairy free coconut dry fruits overnight oats

16. Green moong idli

17. Mango pomegranate overnight oats parfait

18. Potato pie

19. Black rice oats and beetroot chila or pancakes

20. Beetroot appe

21. Semolina and lentil appe

22. Potato stuffed egg enchiladas

23. Barnyard millet fried idli

24. Savoury cake

25. Oats semolina chila or pancakes

26. Semolina and flatten rice appe

27. Pan fried flat bread with oats

28. Oats soya green gram toast

Sending this post to 233 #Foodiemonday bloghop theme is Nutri Brekkie suggested by me. I would love to see different types of nutritious breakfast recipes from my fellow bloggers. We can get some awesome ideas for breakfast.
Recipe is very simple and easy. You don’t need fermentation to make these uttapam or dosa. Just soak the green gram overnight and grind with ginger and green chilli. Mix rice flour, coriander leaves, salt and spices. For uttapam make thick but flowing batter. And for dosa add more water and make thin batter.

Recipe

Green moong or sabut moong – 1/2 cup

Rice flour – 1/2 cup

Ginger – 1 inch piece

Green chilli – 2 – 3 or to taste

Cilantro or coriander leaves – handful, chopped

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon

Salt to taste

Chopped tomato, cilantro or onion for topping

Method

1. Rinse and soak the green moong overnight in sufficient water.

2. Grind the moong with ginger and green chilli. Add water to make a smooth paste.

3. Take out the ground moong beans in a bowl. Add rice flour.
Add water as require. Make a thick but flowing batter.

4. Add, salt, cumin powder, chaat masala powder and chopped cilantro or coriander leaves. Mix well.

5. To make uttapam heat a skillet or tawa.
Brush with little oil.

6. Pour ladle full batter in the middle. Spread gently by rotating with the backside of a ladle. Don’t make too thin.

7. Sprinkle chopped tomato and coriander leaves. You can also sprinkle finely chopped onion and capsicum.

8. Press gently with a spatula. Drizzle little oil in the sides. When the sides become light brown flip and cook the other side till brown.

9. Remove the uttapam in plate. Grease the tawa with oil again. And make all the uttapam this way.

10. For dosa add little more water in the batter and mix well.

11. Heat a tawa and brush with little oil.
Pour batter in the middle. Spread the batter with a spatula or backside of a ladle. Make as thin as possible.

12. Drizzle little oil in the sides. Cook on low medium heat. When it becomes brown flip and cook the other side too.
Place the dosa on a plate. Serve hot with any chutney.

Notes

1. Add chilli according to your taste. Skip if making for kids. 1/2 to 1 teaspoon black pepper powder can be used in batter.

2. You can use finely chopped onion in the topping. Or you can grind garlic cloves with green gram, ginger and green chilli.

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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Olive Jalapeno Savoury Cornbread With Barley Flour

Olive Jalapeno savoury cornbread with barley flour. Jalapeno and sriracha sauce made this bread slightly spicy and delicious. A very quick and healthy cornbread. You don’t need to use all purpose flour or maida for this cornbread.
You can serve it in breakfast, tiffin or make small pieces and serve as a party starter. It will be also great with your soup.

Earlier I have shared a sweet gluten free cornbread

You may like some more savoury bakes on this blog

1. Savoury cake

2. Veg calzone

3. Flavoured American Biscuit

4. Handvo

5. Savoury potato cake

6. Tricolor savoury cake

I have made small pieces of the cornbread slices and served it as a starter.

And toasted the remaining slices in halogen oven. And its becomes crispy and taste great after toasting. Never toasted my savoury cornbread before. But from now I will always toast my cornbread slices before serving. Loved the taste and crisp texture.

I have used barley flour with cornmeal. This flour made this bread more nutritious.
It’s also rich in many nutrients and packs some impressive health benefits, ranging from improved digestion and weight loss to lower cholesterol levels and a healthier heart.
Barley is a very healthy grain. It’s rich in vitamins, minerals and other beneficial plant compounds.
It’s also high in fiber, which is responsible for most of its health benefits, ranging from a better digestion to reduced hunger and weight loss.
What’s more, making barley a regular ingredient in your diet may offer protection from chronic diseases, such as diabetes, heart disease and even certain types of cancer.
Source

This Monday our 227 #Foodiemonday bloghop theme is party starter suggested by my fellow blogger Poonam who blog at Annapurna. Poonam has a wonderful blog. Visit her space for many mouthwatering and healthy recipes. I have a long list to try from her blog. Recently bookmarked her amla candy recipe to try.

I have used barley flour with cornmeal. But you can use all purpose flour or maida, whole wheat flour or atta instead of barley flour. I sometimes make it with gluten free flour. You can use any gluten free flour. For soft cornbread use soybean flour. Soy flour will give your bread a soft texture.
You can use any flavour or spices according to your taste. Coming up soon with a cornbread with Indian spices.

Recipe

Cornmeal or makka atta – 1 cup

Barley flour or jau atta – 1/2 cup

Salt – 1 teaspoon or to taste

Cheddar cheese powder – 2 tablespoon or to taste

Oregano – 2 teaspoon

Dried basil – 1/2 teaspoon

Sweet corn – 1/2 cup, boiled

Ginger powder – 1/2 teaspoon, optional

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Sugar – 1/2 tablespoon, optional

Milk – 1 cup

Vinegar or lemon juice – 1 tablespoon

Oil – 1/4 cup

Olive slices – 3 tablespoon

Jalapeno – 2 tablespoon

Sriracha sauce – 1&1/2 tablespoon

Olive slices for topping

Method

1. Generously grease a loaf pan. You can use any shaped pan.

2. Preheat the oven at 180° for 10 minutes.

3. Mix vinegar or lemon juice in milk and keep aside. Milk should be at room temperature or slightly warm.

4. Chop olive and jalapeno slices into small pieces.

5. In a bowl mix cornmeal, barley flour, cheese powder, dried basil, oregano, ginger powder, baking powder, soda, chopped olives and jalapeno. Mix well. For more flour option see notes. You can add 2 – 3 tablespoon more cheddar cheese powder if you like.

6. In a large bowl whisk vinegar mixed milk, oil and sriracha sauce. Whisk well to combine everything well.

7. Now add the dry ingredients. Mix well. You can add 1-2 tablespoon milk more if require to make a thick batter.

8. Add salt and mix again. Add salt carefully. If you like less salt add 3/4 teaspoon salt. I have used 1 teaspoon.

9. Pour the mixture into the greased baking pan.

10. Level the top with a spoon or spatula.
Arrange some olive slices on the top.

11. Bake in preheated oven for 35 – 40 minutes or until toothpick comes out clean. Insert a toothpick in the center of the bread to check.

12. Let it cool down. Slice and serve at room temperature or warm.
Serve as a starter with tea, coffee or any drink. Or you can serve it with soup.

Notes
1. You can use all purpose flour or any other flour instead of barley flour. Any gluten free flour can also be used instead of barley flour.
2. You can also make muffins with this batter.
3. Any spices and flavors can be used this cornbread. Use according to your taste. I will share a cornbread with Indian spices soon.
4. You can add more cheddar cheese powder 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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Bedmi Puri

Bedmi puri.
A very famous breakfast dish of North India.
Crispy spicy delicious puri usually served with hing jeera aloo sabji or curry. But these hot fluffy puri can be also serve with tea or only pickle. Puri taste spicy and absolutely delicious so you don’t need anything with it. Not only breakfast but you can also enjoy it as a teatime snack.
Its very easy to make. If you have soaked dal or lentil, you can make it in a jiffy. Just mix everything and make a dough and fry. Simple isn’t it 😊

You can get some more kachori recipes on this blog.

1. Hing kachori with potato curry

2. Biscuit roti or kachori

3. Instant kachori

4. Radhaballavi with dum aloo or spicy potato

Monday again and this week’s 204 #Foodiemonday bloghop theme is #NashtaTime suggested by Priya Iyer who blog at The world through my eyes.
Visit her space for many delicious traditional recipes. I have already tried many of her recipes.

If you don’t have udad dal or you don’t like then you can also make it with moong dal or yellow lentil. Follow the same process. Puri also remain crispy when cool so its perfect for your tiffin or lunch box. Make aloo or potato curry to serve with puri but you can also serve it with any pickle or achar or serve as a snack with tea or coffee. This Kachori can be also made with stuffing. Stuffing with udad dal can be made and stuff in whole wheat flour dough like this hinger kochuri.

Recipe

Dhuli udad dal or skinned black lentil – 1/2 cup

Ginger – 1 inch piece

Green chilli – 2 – 3 or to taste

Souf or fennel seeds – 2 teaspoon

Whole wheat flour or atta – 2 cup

Salt to taste

Hing or asafoetida – 1/4 teaspoon

Cumin powder – 1 teaspoon

Coriander powder – 1/2 teaspoon

Suji or semolina – 5 tablespoon

Oil – 3 tablespoon + 1 teaspoon

Water – 3-4 tablespoon or as require

Oil for deep fry

Method

1. Rinse and soak the udad dal or skinned black lentil in sufficient water overnight.

2. Next day drain the water and rinse again.

3. Grind ginger, green chilli and fennel seeds or sounf. Now add rinsed and drained black lentil in the grinder. Grind with the help of little water and make a coarse paste. Don’t make too smooth.

4. Add the lentil mixture to the atta.
Add salt, hing, 3 tablespoon oil, cumin powder and coriander powder.

5. Mix well. Add very little water to make a smooth but stiff dough. Dal paste has water so add water carefully.

6. Smear the dough with 1 teaspoon Oil and cover. Keep aside for 20 – 30 minutes.

7. Now Knead the dough again. Make small balls.

8. Roll with a rolling pin with the help of little oil. Don’t make too thin like puri. Roll into slightly thick puri.

9. Heat sufficient oil to deep fry the puri. When oil heated slide rolled puri in oil. Press the puri gently with a slotted spatula.

10. When it fluff up and becomes golden brown, flip and fry the other side.

11. Remove from oil and place on paper towel. Fry all the puri in this method.

12. Serve hot with aloo or potato curry. Get the recipe of potato curry here.

Notes
1. Moong dal or yellow lentil can be used instead of black lentil or udad dal.
2. If you like your puri more hot, you can add 1/2 or 1 teaspoon red chilli powder in the dough or use more green chilli.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #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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Vegan Smoothie Bowl

Vegan smoothie bowl.
A dairy free and gluten free smoothie bowl for breakfast. And also sugar free. So diabetic and weight watchers both can enjoy it.
Easy to make, filling, healthy and delicious. A perfect breakfast option. With all the goodness and taste of banana, oats, almond, raisins, dates and coconut and the crunch of walnut and pomegranate.

I have used banana but you can use strawberry or any fruit of your choice. You don’t need any sweetener because raisins, banana and dates give enough sweetness to your smoothie bowl.
Sending this post to 180 #Foodiemonday bloghop theme is #Lowcalorie food.

This week I have suggested the theme. Read my fellow blogger’s posts to get many more low calorie food recipes.

This smoothie is perfectly sweet and delicious but if you like less sweetness in your smoothie then you can reduce the amount raisins and dates. You can dry roast the oats if you want. I didn’t.

Recipe

Oats – 1/4 cup

Banana – 1

Coconut milk – 1/4 cup or as require

Fresh coconut – 2 tablespoon, chopped

Almond – 5

Date – 2, pitted and chopped

Raisins – 2 tablespoon

Walnut, raisins, pomegranate and banana pieces for topping

Method

1. Peel and chop the ripe banana.

2. Soak the almonds in hot water and peel when cool.

3. Soak the raisins in water.

4. Grind the oats. You can dry roast the oats before grinding if you like.

5. In a blender blend ground oats, chopped coconut, chopped dates, peeled almonds, soaked raisins, chopped banana and 1/4 cup coconut milk. Blend into a smooth mixture.

6. Pour the mixture into a bowl. You can add 1/4 cup more coconut milk if you want your smoothie consistency thin.

7. Top with banana slices, raisins, walnut and pomegranate arils.
Enjoy the delicious and healthy smoothie bowl. Stay healthy stay happy

Notes

1. You can use strawberry or any fruit of your choice instead of banana.
2. If you don’t like oats then dry roast the oats before grinding.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #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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Dairy Free Beetroot Smoothie With Apple Orange And Carrot

Dairy free beetroot smoothie with apple, orange and carrot.
A perfect low calorie drink with breakfast. Delicious, healthy and filling. I have used carrot, apple and orange juice in it. You can use any fruit of your choice.

You don’t need to add any sweetener in this smoothie. But you can add black salt and black pepper powder if you want. I love this smoothie both ways.

Beetroots have numerous health benefits.
Beetroot is rich in vitamins, minerals and nutrients and it without doubt is a ‘super-food’. It helps to treat anemia, indigestion, constipation, piles, kidney disorders, dandruff, gall bladder disorders, cancer and heart disease. It also helps to improve blood circulation, helps to deal with respiratory problems and even prevents cataracts.
Source

You can get some more beetroot recipes in this blog.

Beetroot dal or lentil curry

Beetroot shot

Dairy free sugar free beetroot smoothie

Beetroot rice and raita

Black rice oats and beetroot pancake

Beetroot appe

Beetroot cutlets

Now coming to the recipe. Just blend everything and and your healthy and yummy smoothie is ready in a minute.

I have used orange juice but you can use grape or any other fruit juice. Add fruit juice according to your taste. Almond milk can be used instead of coconut milk.

Recipe

Beetroot – 1 boiled

Carrot – 1

Apple – 1, peeled and cored

Orange juice – 1 cup

Coconut milk – 1/2 cup

Lemon juice – 1/2 teaspoon

Cinnamon powder – 1/4 teaspoon

Finely chopped walnut to garnish

Method

1. Peel and chop the boiled beetroot.

2. Grate or finely chop the apple for easy blending.

3. Mix all the ingredients and blend until smooth and frothy. See notes for more options.

4. Pour the mixture into your favourite glass and enjoy the delicious and healthy smoothie.

Notes

1. You don’t need to add any sweetener. Smoothie is enough sweet due to the sweetness of beetroot, apple, orange and coconut milk.

2. You can add black salt and black pepper powder if you like to enhance the taste.

3. You can also add ice cubes if require.

4. Almond milk can be used instead of coconut milk.

5. You can use grape juice or any fruit juice of your choice instead of orange juice.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
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Kumro Chokka Or Pumpkin Stir Fry

Kumro chokka or pumpkin stir fry with panch phoran or Bengali five spices.
Goes well with luchi or puri, paratha or any bread. Taste is spicy, tangy and with little sweetness. In short its super yummy. Kumro is pumpkin in Bengali. Its a traditional no onion garlic Bengali recipe. But every home has its own recipe with some variation. I am sharing my mother’s recipe. Maa usually made it with fulko luchi or tikona porota or paratha in breakfast. Get fulko luchi recipe here

Monday again and this week’s 163 #Foodiemonday bloghop theme is #pumpkin treat.
Saswati Hota suggested the theme pumpkin. We can make anything with pumpkin but I remember my Maa’s kumro chokha. Didn’t make it a long time. So here is my Maa’s tangy spicy super yummy kumro chokka.

Normally black chickpea is used to make kumro chokka but I have used white chickpea or garbanzo beans. You can use black chickpea if you like.
Sugar is optional but for taste don’t omit it. Use at least 1/2 to 1 teaspoon.

Recipe

Pumpkin – 1 & 1/2 cup, chopped

Potatoes – 1 cup, chopped

Chickpeas – 1/4 cup

Mustard oil – 2 tablespoon

Panch phoran – 1 teaspoon

Dry red chilli – 1

Asafoetida or hing – a pinch

Green chilli – 2

Salt to taste

Sugar – 1 – 2 teaspoon or to taste

Cumin powder – 1 teaspoon

Coriander powder – 1/2 teaspoon

Red chilli powder – 1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Cumin powder – 1 teaspoon

Red chilli powder – 1/2 teaspoon

Dry roasted cumin powder – 1 teaspoon

Or

Dry roasted mixed spices or bhaja moshla – 3/4 teaspoon, Get bhaja moshla recipe here

Amchur or dry mango powder – 2 teaspoon

Method

1. Soak the chickpeas overnight and boil in pressure cooker. I have used garbanzo beans or white chickpeas but you can use black chickpea if you like.

2. Chop the pumpkin and potatoes in small cubes.

3. Heat oil in a pan. Add panch phoran and let the five spices splutter.
Panch phoran consists of fenugreek seeds or methi, Nigella seed or kalaunji, cumin seed or jeera, mustard seed or sarso and fennel seed or sounf.

4. Add dry red chilli and asafoetida or hing.

5. Now add the chopped potatoes.
Fry till the potatoes becomes light brown.

6. Add chopped pumpkin and boiled chickpeas. Mix well.

8. Add salt, cumin powder, coriander powder, turmeric powder, red chilli powder and sugar. Mix well.

9. Cover and cook on low flame. Stir occasionally.
You can add little water to avoid burning.

10. Check in between. Pumpkin should not get mushy.

12. When potatoes and pumpkin become soft and dried up add amchur and roasted cumin powder or bhaja moshla or roasted mix spice powder.
Mix well and remove from heat. Taste and adjust the seasoning.
Serve with luchi or puri, paratha or any bread.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
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Hinger Kochuri Or Hing / Asafoetida Kachori With Potato Curry

Hinger kochuri or hing/Asafoetida kachori with potato curry.
A famous breakfast dish of Bengal. Hing or asafoetida flavoured split black gram or udad dal stuffed deep fried flat bread.
Usually served with chholar dal or chana dal aloor dom or potato curry. Everyone love the strong aroma of hing or asafoetida in the stuffing. For me its a perfect Sunday breakfast.

You can get some more fried breakfast recipes here. Click on the name below to get the recipe.

Biscuit roti

Instant kachori

Radhaballvi and dum aloo

Luchi dum aloo

Sending this post to 158 #Foodiemonday bloghop #IndianFlatBread theme.
Sharing an easy way to make this delicious aromatic savoury snack. I am sharing my mother’s recipe today. To retain the strong aroma of hing or asafoetida I have also added little hing in the dough as I heard from my maa. She always followed such small tricks in her cooking.

In Bengal you can get this delicious kachori in every roadside food stall.
I have served it with a potato curry. No not dum aloo its a delicious spicy no onion garlic potato gravy made with crumbled boiled potato. You can serve it with any bread, luchi or puri or paratha.

You can make the dough with half refined flour and half whole wheat flour. But for taste better to make it with maida or refined flour.

Recipe

For Stuffing

Split black gram or udad dal – 1/2 cup

Hing or asafoetida – 1 teaspoon

Fennel seeds or saunf – 1 teaspoon

Mustard oil – 2 teaspoon

Salt to taste

Sugar – 1/2 teaspoon

Cumin powder – 1/2 teaspoon

ginger – 1 inch piece, grated

Green chilli – 1-2

For the dough

Maida or refined flour – 1 cup

Salt – 1/4 teaspoon

Hing or asafoetida – 1/4 teaspoon

Oil – 2 tablespoon

Water – 1/3 cup or as require

Oil for deep frying

For potato curry

Potato – 4 large, boiled

Tomato – 3, chopped

Green chilli – 2 – 3

Ginger – 1 inch piece

Cumin seeds – 1 teaspoon

Hing or asafoetida – 1/2 teaspoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Garam masala powder – 1/2 teaspoon

Method

1. In a large bowl mix refined flour or maida, salt and oil. Mix well.

2. Now add 1/4 teaspoon hing and add water slowly. Don’t mix all the water in one go.

3. Knead well. Make a smooth dough. Cover and keep aside for 30 minutes.

4. Soak fennel seeds or saunf in little water for easy grinding.

5. Drain the water from soaked split black gram. Wash again and drain the water.

6. Mix grated ginger, green chilli and soaked fennel seeds.

7. Add very little water if require. Grind altogether.

8. Don’t make too smooth. Mixture should be lightly coarse. But if it becomes smooth don’t worry. It will also fine.

9. Heat mustard oil in a nonstick pan.
Add hing or asafoetida.

10. Now add the ground mixture.
Add salt, sugar and cumin powder. Mix well.

11. Fry the mixture till it comes together and becomes like a dough. And raw smell goes away. You can smell the nice aroma.

12. Taste and adjust salt. If the strong aroma of hing or asafoetida is missing add little more hing. And mix well. Remove from heat.

13. If you want your stuffing more spicy, then you can add 1 teaspoon bhaja moshla and mix well. Get the bhaja moshla recipe here.

14. Let the mixture cool down.
Make small balls from the refined flour or maida dough. You can make 9 – 10 balls.

15. Roll the dough into a small disc with the help of little oil.

16. Place one teaspoon full split black gram or udad dal stuffing in the middle.

17. Bring the edges together and close the ball.

18. Seal the edges well.
Stuff all the balls like this.

19. Press gently and place the stuffed ball sealed side down.

20. Roll the balls gently with rolling pin. Don’t roll these too thin.

21. Heat sufficient oil in a pan or wok.
Slid the rolled kachori in the oil.

22. Press gently with a slatted spatula. When the kachori puffed up turn over and fry the other side too.

23. Remove from oil. Fry all the kachori in this process.

Potato curry

1. Peel and crumble the potatoes with your hand. Don’t make smooth paste, just crumble them.

2. Grind tomatoes, green chilli and ginger into a smooth paste.

3. Heat oil in a pan.
Add cumin seeds. Let them splutter.

4. Add hing stir and the ground tomato paste.

5. Add Cumin powder, coriander powder, kashmiri red chilli powder, turmeric powder and garam masala powder.

6. Saute till oil leaves the sides.
Add crumbled potatoes and salt. Mix well.
Fry for a minute.

7. Add 2 cup water and mix well.

8. Let it boil. Now reduce the flame. Simmer for 7 – 8 minutes. Stir occasionally.

9. Taste and adjust the seasoning. Add more water if require to make gravy.

10. Take out the curry in a serving bowl. Garnish with cilantro or coriander leaves.
Serve with hot hinger kochuri or hing kachori.

Notes

1. Increases or decrease the chill according to your taste.

2. You can add 1/4 cup whole wheat flour or atta with refined flour for the dough.

3. If you are adding whole wheat flour or atta with refined flour add 1/2 teaspoon salt in the dough.

4. You can serve the kachori with dum aloo, chana dal or any spicy curry.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #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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