breakfast – Batter Up With Sujata

Gluten Free Vegan Multigrain Bread

Gluten Fre vegan multigrain bread. A soft bread made with amaranth or rajgira flour, soybean flour, tapioca flour or sabudana atta, sorghum or jowar flour, rice flour flaxseed powder and millet flour or bajra atta. If you like rustic taste then its perfect for you. A completely gluten free and vegan breakfast bread.

All the flour used in this bread are nutrient rich. Every flour has numerous health benefits. Toast the pieces and make sandwiches or spread butter or jam, it will be a nutritious breakfast. You don’t need to knead bread dough like normal bread. Just whisk everything well and make a thick batter and bake. Already shared some different bread recipes on this blog. Click on the name below for recipe.

1. Multigrain bread

2. Oats flaxseed whole wheat bread

3. Whole wheat bread

4. Cheesey bread

5. Olive Jalapeno savoury cornbread

6. Zimbabwe cornbread

Sending this post to Facebook group Shhhhh Cooking Secretly challenge. 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 is Millet Magic suggested by Aruna SarasChandra. Aruna blog at Vasusvegkitchen. You will love her millet based recipes and many more like Finger millet puttu, Multigrain banana bread etc.

This month my partner is very talented blogger Priya Iyer who blog at The World Through My Eyes. I love her authentic and healthy recipes. You can also get many millet recipes on her blog. I have bookmarked some recipes from Priya’s blog like Ragi kuzhi paniyaram, Multi millet lemon rice etc. Do visit her space for many wonderful recipes. Priya gave me sorghum flour and rice flour as secret ingredients. I made this gluten free multigrain bread with these ingredients. And I gave her bajra or millet and chana dal or Bengal gram. Priya made delicious and healthy Pearl millet lentil pancakes with these.

This bread is gluten free so added xanthan gum to prevent the bread to become dense. Baking powder and soda helps the gluten free bread to rise. Tapioca flour also prevents the bread to become dense and heavy. Always use all the ingredients in room temperature. You can increase or decrease the amount of flour according to availability.

Recipe

Amaranth or rajgira flour – 1/2 cup

Soybean flour – 1/2 cup

Tapioca flour – 1/2 cup

Sorghum flour or jowar atta – 1/2 cup

Flaxseed powder – 1/4 cup

Rice flour – 3/4 cup

Pearl millet flour or bajra atta – 1/4 cup

Vinegar – 1&1/2 tablespoon

Oil – 4 tablespoon

Xanthan gum – 2 teaspoon

Water – 3 &1/4 cup

Yeast – 1 teaspoon

Salt – 1&1/2 teaspoon

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Melon seeds to sprinkle, optional

Method

1. Mix sugar and yeast in 1/4 cup warm water. Water should be warm not hot. Stir well and cover. Keep in a warm place for 15 minutes.

2. Preheat the oven at 200° for 10 minutes. Grease a loaf pan generously with oil or line with parchment paper.

3. In a large bowl mix all the flour flaxseed powder, xanthan gum, salt, baking powder and soda.

4. Make a hole in the middle. Add yeast mixture, oil, vinegar and water. Whisk well. You can use food processor or hand blender or stand mixer. Whisk till everything combine well.

5. Pour the mixture into greased or lined loaf pan. Tap the pan on your kitchen counter. Level the top with your wet fingers or spoon. Sprinkle melon seeds on the top.

6. Cover the pan with a greased plastic wrap. Keep in a warm place for an hour.

7. Now bake in preheated oven at 200° for 40 to 50 minutes or until bread becomes brown from all the sides.

8. After 2 – 3 minutes transfer the bread on a cooling rack. If you keep the bread in pan it may become soggy so keep it on cooling rack to completely cool down before slicing.

9. When bread becomes completely cool down slice it and use as require. You can make sandwiches or make toast and serve with butter or jam. I love crisp toast. You can keep the bread on kitchen counter for 2 days. Enjoy homemade healthy gluten free and completely vegan breakfast bread.

Notes

1. Every ingredients should be in room temperature.

2. Any seeds can be used instead of melon seeds to sprinkle or you can skip this step.

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

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

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Broccoli Mushroom Noodles With Sriracha Sauce

Broccoli mushroom noodles with scallion or onion green and sriracha sauce.
An easy to make and tasty noodles recipe. Mushroom, broccoli, scallions and sriracha sauce made this noodles superbly delicious.

I made it for my daughter and she doesn’t like much vegetables in noodles. So I have used her favourite broccoli, mushrooms and scallions.
Earlier shared Ginger noodles.
This time made the noodles with scallion or onion greens.

Sending this post to 230 #Foodiemonday bloghop theme is Chinese new year suggested by Preethi Prasad who blog at Preethi Cuisine. Preethi is a very dear friend and a talented blogger. She is the oldest member of this bloghop group. We introduced each other in a food group. And Preethi introduced me to this group. Always love her blog for different types of authentic and delicious recipes. Recently bookmarked her mixed lentil masala vada and date almond coconut rolls to try.
Do visit her space, I am sure you will love her vast collection of recipes.

I was searching to know about Chinese new year food. And found this interesting article with all the information.

Certain dishes are eaten during the Chinese New Year for their symbolic meaning. Lucky food is served during the 16-day festival season, especially New Year’s Eve, which is believed to bring good luck for the coming year.
There are 7 lucky foods to eat during Chinese new year.

1. Fish — an Increase in Prosperity

2. Chinese Dumplings — Wealth

3. Spring Rolls — Wealth

4. Glutinous Rice Cake — a Higher Income or Position

5. Sweet Rice Balls — Family Togetherness

6. Longevity Noodles — Happiness and Longevity

7. Good Fortune Fruit — Fullness and Wealth

To read more about Chinese new year dishes and the symbolism behind them click here.

So noodles symbolize long life. Now coming to the recipe.
Boil the noodles, blanch the broccoli, stir fry onion, garlic, green chilli, mushrooms and toss with scallions, broccoli, salt, noodles and some sauce. Easy isn’t it 🙂
You can use red, yellow bell peppers, capsicum, cabbage, carrots, sweet corn or any vegetables of your choice.
Eggs and shredded chicken also goes well with this noodles.

Recipe

Noodles – 400 gram

Mushroom – 200 gram

Broccoli – 1

Onion – 2, sliced

Scallions – 10 – 12, chopped

Garlic – 5 – 6 cloves, minced

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

Salt to taste

Black pepper powder – 1 teaspoon

Sriracha sauce – 3 tablespoon

Vinegar – 3 tablespoon

Soya sauce – 1 tablespoon

Tomato sauce or ketchup – 2 tablespoon

Oil – 3 tablespoon + 2 teaspoon

Method

1. Boil the noodles as directed on the pack. Drain the water. Rinse and mix 2 teaspoon oil and keep aside.

2. Rinse and cut the broccoli into small florets.

3. Clean, rinse and chop the mushrooms. I have used small mushrooms so I made them half.

4. Boil water with 1/4 teaspoon salt. When the water starts to rolling boil add the broccoli florets. Boil for 2 minutes. Take out the florets with a slotted spoon and keep aside.

5. In a bowl mix soya sauce, tomato sauce or ketchup, sriracha sauce, vinegar and black pepper powder.

6. Heat oil in a wok. Add sliced onion, minced garlic and chopped green chilli. Fry till onion becomes light brown.

7. Now add the mushrooms and mix. Mushrooms will release water. Saute till dried up.

8. Add broccoli florets and chopped scallions or onion greens. Saute for 2 minute. See notes for more vegetable options.

9. Add the noodles, tomato, soya, sriracha sauce, black pepper powder and vinegar mixture. Add salt carefully. Mix well.

10. Toss everything well for 1 – 2 minutes. Remove from heat.

11. Taste and adjust salt, soya sauce, tomato sauce, vinegar, sriracha sauce pepper powder or vinegar. Add more according to your taste.

12. Garnish with chopped scallions and serve hot. You can also garnish with toasted sesame seeds if you want.

Notes
1. Chilli sauce can be used instead of sriracha sauce.
2. You can add thinly sliced carrots, capsicum, red, yellow bell peppers, cabbage, sweet corn or any vegetables of your choice. Or eggs and shredded chicken can be used to make this noodles.
3. Increase or decrease the amount of sauce and vinegar according to your taste.
4. Use green chilli and pepper powder as per your spice tolerance.

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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Spicy Potatoes With Tamarind

Spicy potatoes with tamarind. Lip-smacking dry baby potatoes coated with spices. A no onion garlic and easy to make dry curry. You can serve it as a side dish or also as a teatime snack.
A completely gluten free and vegan dish.
I always make it with fluffy puri or fulko luchi.

Everyone loves potatoes in my home and this spicy tangy potato is a all time favorite. You can also enjoy it as a starter.
Not only delicious but potatoes are also a comfort food. Baby potatoes are very common in this season but if you don’t have baby potatoes, you can also use boiled and cubed large potatoes.

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.
Source

You may like some more potato recipes on this blog.

1. Red potatoes with cilantro or coriander leaves

2. Potatoes with green peas

3. Rosti or Swiss potato pancakes

4. Dahi aloo or potatoes in yogurt curry

5. Grilled potatoes

6. Potato curry

7. Batata bhaji or Maharashtrian dry potatoes

8. Peanut potatoes

9. Potato pie

10. Potato with nigella poppy seeds and tomato

11. Savoury potato cake

12. Stuffed potatoes

13. Aloo chop or potato fritters

14. Dum aloo

15. Masala aloo

16. No onion garlic potato curry

17. Panch phoran tarkari

18. Kashmiri dum aloo

19. Aloo kofta curry

20. Dum aloo

This spicy potato or chatpata masala aloo is very easy to make. You need only some boiled baby potatoes, dry spices and tamarind. You will love the spicy tangy and delicious taste. I have used slit green chilli to garnish. If you want your potatoes more spicy and slit or chopped green chilli with spices. You can also use hot variety red chilli powder.

Recipe

Baby potatoes – 500 gram, boiled

Cumin seeds – 1/2 teaspoon

Hing or asafoetida – 1/4 teaspoon

Dry red chilli – 1

Cumin powder – 1 teaspoon

Coriander powder 1 teaspoon

Turmeric powder – 1/4 teaspoon

Black pepper powder – 1/2 teaspoon

Kashmiri red chilli powder – 1 & 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Tamarind paste – 1 tablespoon

Salt to taste

Oil – 2 tablespoon

Method

1. Peel the boiled potatoes. Prick all the potatoes with a fork.

2. Heat oil in a pan. Add cumin seeds, hing and dry red chilli.

3. When the seeds starts to splutter add the potatoes and salt. Fry till the potatoes becomes brown.

4. Reduce the heat. Add all the powder spices and saute for 2 minutes on low heat to avoid burning. You can sprinkle little water if require. I didn’t.

5. Saute till the potatoes coated well with spices.
Now add tamarind paste and and mix well. Taste and add little more salt or tamarind if require.

6. Remove from heat. Garnish with cilantro or coriander leaves and slit green chilli.

7. Serve as a side dish with roti, paratha, puri, luchi, naan, dal chawal or any bread. Or serve it with toothpicks as a teatime snack.

Notes
1. You can add slit or chopped green chilli with spices if you want your potatoes more spicy. Or use hot variety red chilli powder.
2. You can also use boiled and cubed large potatoes if you don’t have baby potatoes.

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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Rice Appe Or Paddu With Cooked Rice

Appe/paddu with cooked rice.
A spicy, delicious and easy to make appe/paddu or kuzhi paniyaram. This appe is made of cooked rice, you can also use leftover rice. Serve hot in breakfast or as a snack. It also taste great in room temperature.
Its known by various names in South India including paddu, appe, guliappa, gulittu, yeriyappa, gundponglu, ponganalu.
Kuzhi paniyaram or Paddu/GuLiyappa/Yeriyappa 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 sweet or spicy depending on the ingredients jaggery and chillies respectively. Paniyaram is made on a special pan that comes with multiple small fissures.
Source – Wikipedia

You may like some more appe recipes made with different ingredients on this blog.
1. Red lentil appe

2. Beetroot appe

3. Semolina and lentil appe

4. Roasted gram or sattu appe

5. Semolina and flatten rice appe

6. Sprouts and oats appe

This week #209th #FoodieMonday bloghop theme is #ThindiYenu suggested by Aruna SarasChandra. Who blog at Vasus Veg Kitchen.
Do visit her space for many authentic, delicious and healthy vegetarian recipes. Recently loved her oats and nuts laddu. I will to try it soon.

ThindiYenu in Kannada means What is for Tiffin. According to Aruna here tiffin is refers to breakfast. And my contribution is this spicy and delicious rice paddu or appe using leftover rice.
I always love to make different types of appe. When Aruna suggested the theme Karnataka special breakfast or ThindiYenu.
I was searching for Karnataka breakfast recipes and loved this paddu recipe.
My son is at home this time for few days and he loves spicy food so I have made this paddu or appe spicy. Fresh cooked rice or leftover rice both can be used for this appe. At first I didn’t plan to use coconut but my vegetable vendor bought fresh coconut in the morning. So I have used it. Coconut definitely enhance the taste. But if you don’t have coconut then you can skip it.
Recipe adopted from Veg recipes of Karnataka

Recipe

Cooked rice – 1 cup

Semolina or suji – 1/4 cup

Curd – 1/4 cup

Ginger – 1/2 inch piece, grated

Green chilli – 1, finely chopped

Cilantro or coriander leaves – handful, chopped

Water – 1/4 cup

Fresh grated coconut – 2 – 3 tablespoons, optional

Curry leaves – 8 – 10, chopped

Mustard seeds or rai – 1/2 teaspoon

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon

Black pepper powder – 1/2 teaspoon

Lemon juice – 1 teaspoon

Oil – 1 teaspoon + to fry

Salt to taste

Eno fruit salt – 1/2 teaspoon

Method

1. Grind the cooked rice with curd, lemon juice and 1/4 cup water.

2. In a bowl mix ground rice, semolina or suji, grated ginger, chopped cilantro or coriander leaves, salt, cumin powder, chaat masala powder, black pepper powder and grated coconut. Mix well and keep the batter aside.

3. Heat oil in a small pan. Add mustard seeds and let the seeds splutter. Now add finely chopped green chilli and curry leaves. Switch off the flame and add this tempering in the batter. Mix well.

4. Just before cooking add eno fruit salt and give a good stir.

5. Heat an appe pan. Pour few drops of oil in every hole.
Pour a spoonful of batter in every hole. Cover and cook on low heat until appe becomes light brown.

6. Flip and turn the appe upside down. Cook uncovered till appe becomes golden brown from both the sides.

7. Serve hot with any chutney or sauce.

Notes
1. You can add 1 finely chopped onion in the batter.

2. If you are making it for kids omit chilli. Or to make it more spicy add one more finely chopped 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.

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Watermelon Salsa

Watermelon salsa.
Here is a healthy and quick recipe for my 400 post. Thanks everyone for your love and support.

Watermelon salsa is a perfect appetizer for summer. Very easy and quick to make. Just combine everything. Refrigerate for few minutes and enjoy. If you have mango, strawberry or any other fruit then you can add them in this salsa. Use the fruits according to your choice. Bowl full of this salsa is refreshing, filling, healthy and delicious. And also great for weight watchers. You can get one more fruit salsa here.

Loaded with vitamins, minerals and nutrients, watermelon is one fruit you should not miss this hot season.
own as a body-healing fruit, watermelon is full of amazing health benefits, especially during the summer season. Because clearly, it is the best time to indulge in this fresh, succulent melon, as it has to offer an array of nutrients, vitamins and minerals. The fruit is incredibly hydrating, with up to 92 per cent water content, making it naturally low in fat.

If you eat watermelon on a daily basis, it can improve your cardiovascular health and protect your eyes and immune system.
Source

You may like some more watermelon recipes on this blog.

1. Watermelon rasgulla

2. Watermelon cantaloupe mint smoothie

3. Watermelon sandesh

4. Watermelon muffins

5. Virgin watermelon mojito

6. Mocktail with watermelon and Fanta

7. litchi watermelon date peach Tulsi and almond smoothie

8. Watermelon cooler with Tulsi and Aloe Vera

Our this week’s 194 #Foodiemonday bloghop theme is Summer fruit fest suggested by Swaty Malik who blog at
foodtrails.
Do visit her space for some wonderful recipes she shared.

I have used boiled sweet corn, cucumber and tomato in this salsa. You can use red and yellow bell pepper, mango, pineapple, strawberry or any fruit of your choice.

Recipe

Watermelon – 2 cup, scooped or cubed

Sweet corn – 1/2 cup, boiled

Cilantro or coriander leaves – 2 tablespoon, chopped

Green chilli – 1 finely chopped

Cucumber – 1, peeled and cubed

Tomato – 1 cubed

Red onion – 1, chopped

Freshly crushed black pepper – to taste

Dried mint leaves – 2 tablespoon, crushed

Fresh mint leaves – 2 tablespoon, chopped

Orange juice – 1/4 cup

Lemon juice – 1 tablespoon

Rock salt or black pepper – to taste

Method

1. Combine everything in a glass bowl. Mix gently.

2. I have used dried mint leaves. If you are using dried mint leaves like me then crush the dried leaves with your both palm and mix.

3. Garnish with cilantro or coriander leaves or mint leaves.

4. Refrigerate for 30 minutes and serve with tortilla chips or papad. Or enjoy bowl full as appetizer.

Notes

1. You can use jalapeño, red and yellow bell pepper, mango, strawberry, pineapple, fresh coconut pieces or any fruit of your choice.
2. Add 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 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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Ginger Noodles

Ginger noodles.
Today sharing one of my most favourite and very easy to make noodles recipe.
To make this delicious noodles you can use cabbage or any vegetable of your choice. I don’t like cabbage so I didn’t use. I have used whatever vegetables I had in my pantry. Sometimes I also use broccoli and capsicum.

Its a vegetarian recipe but if you want you can add shredded and boiled chicken or scrambled egg or sliced omelette in it.
Enjoy the noodles with chilli paneer, honey chilli potatoes, chilli chicken or manchurian etc.

This post is going to be a part of A to Z challenge, a challenge initiated on Facebook Group, created by Jolly
and Vidya.
Wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month. This month’s Alphabet is letter G.

Some more recipes for this challenge I have posted earlier.

Beetroot shot

Corn cottage cheese stir fry

Date walnut fudge

Eggs in poppy seeds or dim posto

Fennel oats millet cookies

To make this noodles cut the vegetables in thin slices and cook on high heat to retain the crunch of the vegetables. Be careful while boiling the noodles. Noodles shouldn’t be over cook. If you want you can also add chicken, eggs etc.

Recipe

Noodles – 150 gram

Ginger – 1 tablespoon, grated

Onion – 1 large, sliced

Garlic – 3 – 4 cloves, minced or finely chopped

Tomato 1 medium, sliced

Red Bell pepper – 1 medium, sliced

Yellow Bell pepper – 1 medium, sliced

Spring onion green – 1 – 2, chopped

Green chilli – 1 – 2, chopped

Carrot – 1 medium, thinly sliced

Vinegar – 2 tablespoon

Tomato sauce – 1 tablespoon

Schezwan sauce – 1 & 1/2 tablespoon

Soya sauce – 2 tablespoon

Chilli sauce – 1/2 tablespoon

Black pepper powder – 1/2 teaspoon

Oil – 2 tablespoon + 1 teaspoon

Method

1. Boil the noodles and 2 minutes or according to the instructions printed on the noodles packet. Add 1 teaspoon salt in the boiling water then add the noodles. Boil for 2 minutes and drain the water immediately.

2. Rinse the noodles with tap water.
Spread on a plate and toss with 1 teaspoon oil to prevent sticking.

3. Peel and chop the carrot into thin slices.
Thinly slice the red and yellow bell pepper and tomato.

4. In a bowl mix vinegar, soya sauce, tomato sauce, chilli sauce and Schezwan sauce. Keep aside.

5. Heat oil in a pan. Add sliced onion, garlic and green chilli. Fry till onion becomes translucent.

6. Add grated ginger and carrot. Fry for 2 minutes.

7. Add bell peppers, spring onion green and tomato. Saute for 1 minute.

8. Add vinegar, soya, chilli, tomato and Schezwan sauce. Mix well.

9. Now add the boiled noodles, salt and black pepper powder. Toss well.

10. If you feel difficult to toss, mix with the help of two spatula or tongs.

11. When the noodles will coated well with sauce, remove from heat.

12. Garnish with chopped spring onion green and ginger julienne.
Serve hot with chilli paneer, chilli chicken or manchurian.

Notes
1. You can use any vegetable like cabbage, broccoli florets, capsicum, beans etc.
2. Boiled and shredded chicken can be used with vegetables.
3. You can add scrambled eggs or omelette pieces in the noodles.
4. Use chilli according to your taste. If you are making it for kids then you can skip chilli and chilli sauce.

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.

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Italian Flavoured Paneer Bhurji

Italian flavoured paneer bhurji.
A different way to make our very own paneer bhurji. This lip-smacking paneer bhurji can be serve as a side dish or make sandwich stuffing or use as pizza topping.

We normally make paneer bhurji with onion garlic tomato and some Indian spices. But this time made with Italian seasonings.
Well now you can ask that how I get the idea of making this Italian flavoured paneer bhurji. Because this week our 187 #Foodiemonday bloghop theme is desi twist suggested by Kalyani Sri who blog at https://www.sizzlingtastebuds.com/?m=1

According to Kalyani “the base idea has to be an Indian dish but not an Indian ingredient’. So I have made our humble paneer bhurji Italian. And loved the taste. Try it, I am sure you will also love the taste.
You can use bell peppers or any vegetable of your choice.

Recipe

Paneer or cottage cheese – 2 cup, crumbled

Onion – 1, finely chopped

Green chilli – 1 – 2, finely chopped

Garlic – 2 – 3 cloves, minced

Green peas – 1/2 cup, boiled or frozen

Sweet corn – 1/2 cup, boiled

Capsicum – 1, cubed

Tomato – 2 medium, cubed

Onion – 1, cubed

Oregano – 2 teaspoon

Dried Basil – 1 teaspoon

Rosemary – 1/2 teaspoon, optional

Red chilli flakes – 1 teaspoon

Black pepper powder – 1 teaspoon

Pizza sauce – 2 tablespoon

Vinegar – 1 tablespoon

Tomato sauce – 1 tablespoon

Olive oil – 2 tablespoon

Salt to taste

Chopped scallion or onion green – 1 tablespoon, optional

Method

1. In a bowl mix pizza sauce, vinegar, tomato sauce, oregano, basil, black pepper powder and red chilli flakes. Also add rosemary if using. Mix well and keep aside.

2. Heat oil in a pan. Add finely chopped onion. Fry till translucent.

3. Add minced garlic and chopped green chilli. Fry till garlic becomes brown.

4. Add cubed onion, tomato, capsicum and salt. Add salt carefully. Sauce has enough salt. Saute for 2 minutes.

5. Add boiled sweet corn and green peas. Mix well.

6. Add crumbled paneer or cottage cheese and mix. I have used homemade paneer or cottage cheese. Get the recipe here.

7. Reduce the heat. Cook on simmer for 4-5 minutes or till it dried up. Stir continuously. Cooking on low heat helps the paneer to absorb the flavour of herbs.

8. Taste and adjust the seasoning.
Add 1/2 tablespoon chopped scallion or onion green if using. Mix and remove from heat.

9. Garnish with remaining 1/2 tablespoon scallion. Serve hot as a side dish with any bread or make sandwich stuffing. Even you can use it as pizza topping.

Notes

1. You can use bell peppers, broccoli, beans or any vegetable of your choice.

2. Any vegetable oil can be used instead of olive oil.

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.

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