Chicken keema kali mirch or black pepper chicken mince. A spicy delicious dry curry with minced chicken, black pepper, cashew nuts and aromatic spices. Easy and simple recipe but taste is scrumptious. Best accompany with any Indian flatbread.
This chicken keema kali mirch is one of my daughter’s favorite dish which she loves to enjoy in restaurant. When I was planning to make this dish she asked me to let her cook this restaurant style dish. Earlier she sometimes clicked my food pictures. But first time she made the dish and clicked. And its made me really happy. I amazed after tasting the dish. Taste is just awesome.
You may like some more chicken dishes from this blog.
This post is going to be featured on Facebook gourmet group Shhhhh Cooking Secretly Challenge. In this group every month one of the members decide the theme. And members paired to give two secret ingredients each other. Best part is we paired every month with different bloggers so that we can interact each other. Sometimes we become very good friend. And after preparing the dish members share a picture of the dish and other members have to guess the ingredients. Fun game isn’t it?
Theme of this month is Restaurant Style Food suggested by Aruna who blog at Vasusvegkitchen. Aruna has a wonderful blog. I have to try her Pepper rice
This month my partner is Mayuri who blog at Mayuris Jikoni. I love her collection of restaurants style dishes. Recently bookmarked her Momo soup to try. Mayuri gave me Kasuri methi and lemon. I am sharing this chicken keema recipe using these ingredients. And I gave her ginger and ketchup as secret ingredients. Mayuri shared Kenyan style masala chips.
Recipe is very easy to make. For better taste cook on low flame. For ground spices with cashew nuts boil everything till soft or microwave for 10 minutes. Then grind into a smooth paste. Don’t skip freshly crushed black pepper. It will give lovely taste and strong flavour of black pepper. At last taste and adjust salt and lemon juice if required. If you want your dish more spicy add more green chilli and black pepper. And if you are making for kids reduce the amount of green chilli and black pepper.
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Recipe
For marination
Chicken keema – 1/2 kg
Cumin powder – 3 teaspoon
Coriander powder – 3 teaspoon
Salt – 1 teaspoon
Black pepper powder – 1 teaspoon
To grind
Onion – 3 large, chopped
Cashew nuts – 20
Peppercorn – 1 teaspoon
Cardamom – 4
Cloves – 5
Cinnamon – 1 inch piece
Green chilli – 3-4
For gravy
Mustard oil – 4 tablespoon
Salt to taste
Sugar – 1 teaspoon
Ginger garlic paste – 2 tablespoon
Curd or yogurt – 1/4 cup
Black pepper powder – 2 teaspoon
Lemon – 1
Kasuri methi – 1 teaspoon
Garam masala – 1 teaspoon
Fresh cream – 1 tablespoon + to garnish
Rose essence or rose water – 1/2 teaspoon
Freshly crushed black pepper – 2 teaspoon
Method
1. Rinse the chicken keema well. Drain the water completely and marinate with cumin powder, coriander powder, salt and black pepper powder. Mix everything well. Cover and aside for 15-30 minutes.
2. Boil chopped onion, cashew nuts, peppercorn, cloves, cardamom, cinnamon and green chilli with water. Or microwave everything on high power for 10 minutes. Let it cool down. Grind everything into a smooth paste.
3. Heat a pan or wok. Add 4 tablespoon Mustard oil. Add the above ground paste. Saute for 2 minutes. Add 1 teaspoon Sugar and saute for 1 minute again.
4. Add 2 tablespoon Ginger garlic paste. Cook on low flame for 10 minutes. Keep stirring.
5..Add marinated chicken and mix well. Cover and cook for 20 minutes on simmer. Check and stir in regular interval to avoid sticking to the bottom.
6..Add 1/4 cup well beaten curd, mix and cook for 5 minutes. Keep stirring. Add 2 teaspoon Black pepper powder and salt as required. Cook for 5 minutes again.
7. Taste and adjust the seasoning. Add juice of one lemon, 1 teaspoon Kasuri methi and 1 teaspoon Garam masala. Stir for a minute and remove from heat.
8. Now add 1 tablespoon cream, 2 teaspoon freshly crushed Black pepper and 1/2 teaspoon Rose essence or rose water. Mix and cover the pan. Let it covered for 5-6 minutes. You can use more freshly crushed black pepper if you want.
9. Garnish with fresh cream and cilantro or coriander leaves. Serve hot with roti, paratha, naan, puri or any flatbread.
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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Shahi Kamal Kakdi or lotus stem korma. Fried lotus stem slices in spicy aromatic silky smooth thick gravy with fresh or raw turmeric/kachchi haldi made this korma lipsmackingly delicious. If you like lotus stem and bored of usual kofta, curry like usual recipe then its perfect for you. You can also serve this flavorful and delectable shahi korma as a party side dish.
What is korma
Korma or qorma (Hindi: क़ोरमा; Urdu: قورمہ; Bengali: কোরমা) is a dish originating in the Indian subcontinent, consisting of meat or vegetables braised with yogurt (dahi), water or stock, and spices to produce a thick sauce or gravy. Korma has its roots in the Mughlai cuisine[1] of the Indian subcontinent. A characteristic Mughal dish, it can be traced back to the 16th century and to the Mughal incursions into the region. Kormas were often prepared in the Mughal court kitchens. Wikipedia
And Shahi refers to royal. Cashew nuts, almond, fresh cream, and coconut made this korma perfectly shahi or royal. If you love the taste of lotus stem then you can also try Lotus stem biryani.
You may also like to try Shahi paneer matar from the blog of my friend Priya Iyer.
You can serve this shahi korma with any bread or rice dishes. This korma is one of my daughter’s favourite curry and her suggestion is its best to serve with Malabar paratha or puri. Now choice is yours 😊 Today I served it with a thali of steamed rice, roti, dhania aloo, pumpkin fry and chicken curry.
Ingredients used to make this shahi korma
1. Lotus stem or kamal kakdi – Main ingredient is this Lotus stem. You have to rinse the stem well. Rinse before and after peeling and also after cutting. Then follow the steps as given below in recipe. Here are the pictures of before and after peeling lotus stem.
The lotus plant has been eaten as a food for 7,000 years in Asia. Its stem and roots are often added to soups and stir-fries, but its leaves, flowers, and seeds are also used in cooking. Additionally, its stems, seeds, leaves, and flowers have long been used in traditional medicine preparations. Lotus was used to treat diarrhea, infection, cough, high blood pressure, and fever, among other ailments The lotus plant has a long history of use in Asian cuisine and traditional medicine. It contains many compounds that exhibit health benefits, including antioxidant and antibacterial effects. Healthline
Turmeric — and especially its most active compound, curcumin — have many scientifically proven health benefits, such as the potential to improve heart health and prevent against Alzheimer’s and cancer. It’s a potent anti-inflammatory and antioxidant. It may also help improve symptoms of depression and arthritis. Source
Cashew nuts – Ground cashew nuts or Kaju used to make the gravy smooth creamy and tasty.
Almond – Almond or badam paste used to give a nutty taste and make the gravy creamy.
Melon seeds – Melon seeds or charmagaz are also use to make the gravy thick and smooth like other nuts.
Poppy seeds or khas khas – Soaked and ground poppy seeds will give a nutty flavour and make the gravy thick and smooth. To get some recipes with poppy seeds click here.
Fresh coconut – Fresh ground coconut will give a wonderful flavour and mildly sweet taste.
Garlic – Used Garlic to enhance the taste and flavour. Garlic has numerous health benefits including boosting immunity.
Tomato – Tomato with onion garlic and other spices not only give a wonderful taste and flavour but also give a lovely colour to the gravy.
Sugar – Sugar used to enhance the taste. Little sugar usually used to balance out the flavour and taste. And when adding while frying spices sugar caramelized and gives a lovely colour.
Salt – Salt used to enhance the taste.
Green chilli – Green chilli used to give a spicy kick and for flavour.
Dry red chilli – Soaked in hot water and ground dry red chilli also gives a nice aroma and colour to the gravy. Use less or more according to your spice tolerance.
Onion – Onion used to thickened the gravy and enhance the taste and flavour. Fried and ground onion will give a nice taste and flavour.
Cumin powder – Cumin or jeera powder used for a wonderful aroma and taste.
Coriander powder – Coriander or dhania powder widely used in Indian curries to give a nutty aroma.
Curd or yogurt – I used homemade curd. Thick curd used to give a buttery flavour and slightly tangy taste.
Cilantro or coriander leaves – Cilantro or coriander leaves used to enhance the taste and flavour.
Cardamom, cinnamon, cloves, mace, nutmeg Kasuri methi and ghee or clarified butter used for a lovely aroma and enhance the taste of the gravy.
Fresh cream – Well beaten fresh cream or malai used to give a creaminess to the gravy and mildly sweet taste.
Oil – I used sunflower oil here but you can use any oil of your choice.
Try to prepare all the soaked and ground nuts and spices ready before cooking. You can chop and boil the lotus stem in advance and store in refrigerator for easy and quick cooking. If you don’t have fresh or raw turmeric, use 1/2 teaspoon turmeric powder instead. You can also grind 1 teaspoon soaked raisins with cashew nuts almond, poppy seeds and melon seeds if you like.
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Recipe
Lotus stem or kamal kakdi- 2
Cashew nuts or Kaju – 1 tablespoon
Almond or badam – 1 tablespoon
Melon seeds or charmagaz – 1 tablespoon
Poppy seeds or khas khas – 2 tablespoon
Grated Coconut – 2 tablespoon
Ginger – 1/2 inch piece
Garlic – 2 cloves
Tomato – 2
Salt to taste
Fresh turmeric or kachchi haldi- 1 teaspoon, grated
Sugar – 1/2 teaspoon
Green chilli – 1-2 or to taste
Dry red chilli – 3
Cilantro or coriander leaves – 2 tablespoon
Onion – 1, sliced
Cumin or jeera powder – 1 teaspoon
Coriander or dhania powder – 1 teaspoon
Thick curd or yogurt – 3 tablespoon
Green cardamom or ilaichi – 2
Cloves or laung – 3
Cinnamon or darchini – 1/2 inch piece
Kashmiri red chilli powder – 2 teaspoon
Mace or javitri powder – 1/8 teaspoon
Jaiphal or nutmeg powder – 1/8 teaspoon
Kasuri methi – 1 teaspoon
Fresh cream – 3 tablespoon
Oil – 3 tablespoon
Ghee or clarified butter – 1 tablespoon
Method
1. Wash the lotus stem or kamal kakdi well. Peel and cut the both tips. Wash again under running tap water. Check if it properly clean from inside. Slice the lotus stem.
2. Rinse well and soak in sufficient water for 15-20 minutes. Drain the water and pressure cook with water for 3 whistle. Or after 1 whistle reduce the flame. Cook on simmer for 2 whistle. Immediately remove from heat after 2 whistle. Let the pressure settle down on its own .drain the water and keep aside.
3. Soak almond in hot water. Peel the almond when cool. Soak cashew nuts, melon seeds and poppy seeds in hot water. Or you can microwave for 1 minutes. Also Soak the dry red chilli in 3-4 tablespoon hot water.
4. Grind soaked and peeled almond, cashew nuts, poppy seeds, melon seeds,green cardamom, cloves and dry red chilli altogether with 3-4 tablespoon water. Grind into a smooth paste.
5. Whisk the curd with cumin powder, coriander powder, Kashmiri red chilli powder, nutmeg powder and mace powder.
6.. Heat oil in a pan. Fry the lotus stem slices till golden brown from all the sides. Don’t over crowd, frý in 2-3 batches and remove from oil and transfer to a plate.
7. In the same oil fry slied onion till brown. Let it cool down.
8. Grind the fried onion with green chilli, garlic, ginger, grated fresh turmeric and tomato. Make a smooth paste. Don’t add water.
9. Heat remaining oil of fried onion and add ghee. You can add little more oil if required. Add onion, green chilli, tomato paste and sugar. Saute till oil leaves the sides.
10. Add poppy seeds,coconut and nuts paste. Saute again till everything dried up and oil separates.
11. Reduce the heat and add spices mixed well beaten curd. Also add chopped cilantro or coriander leaves. Saute till dried up and oil leaves the sides. Add fried lotus stem and salt. Reserve 4-5 fried lotus stem slices for garnishing. Mix well.
12. Add 1&1/4 cup water and mix. When it starts to boil reduce the heat. Cover and cook on simmer for 10 minutes. Don’t leave unattended. Check and stir in-between. You can add little more water if required to get your desired consistency. But don’t make it runny. Gravy should be thick.
13. Add remaining fresh cream and stir. Add cardamom powder and Kasuri methi. Crush the Kasuri methi with your palm before adding.
14. Mix and remove from heat. Taste and adjust the seasoning. You can add little more hot water if gravy becomes too thick. Garnish with fresh cream fried lotus stem slices and cilantro or coriander leaves.
15. Serve with roti, paratha, puri, naan, pulao, fried rice or steamed rice. This shahi korma is also great to serve with Malabar paratha.
Notes
1. If you want your korma less spicy use 1-2 red chilli. Use chilli according to your taste.
2. If you don’t have fresh or raw turmeric/kachchi haldi then you can use 1/2 teaspoon turmeric powder instead.
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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Happy Ganesh Chaturthi. May God bless you all 🙏 Celebrating 5th year blog anniversary. Thanks to all my readers for your love support and encouragement. 5 years with 500 posts, its possible because of you. Thanks a lot to everyone.
Oats date dry fruits modak. Not authentic but a super healthy sweet for health conscious people. Sugar free and low calorie delicious modak made with reduced skimmed milk, oats, dates and dry fruits. Sweetened with natural sweetener dates and raisins only. A healthy treat for kids and adults both.
You can make modak by using modak mould or shape with your hand or make barfi or fudge. I have made modak using modak mould. You can easily shape them into modak with your hands. And used my sandesh mould to shape remaining mixture.
I have used gluten free oats to make these modak. Oats are among the healthiest grains on earth. Many studies have shown that the beta-glucan fiber in oats is effective at 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 benefits of oats click here.
Earlier shared some oats recipes on this blog. Get the recipes here.
Modak sweetened with dates.
Dates boast an impressive nutrient profile but are quite sweet. Yet, they’re packed with fiber, which helps your body absorb its sugars more slowly. When eaten in moderation, they’re a safe and healthy choice for people with diabetes. Source
According to experts, diabetics can also benefit from the high fiber content of dates. It is okay to eat 2-3 dates a day for diabetics so long as they exercise caution and maintain healthy eating habits overall. Source
So diabetic people can also enjoy these modak but in moderation. You may like some more recipes with dates on this blog. Click on the name below for recipe.
Sending this post to 261 #Foodiemonday bloghop theme is Milky Way suggested by Swaty Malik who blog at Food Trails. Swaty suggested to share recipes with any form of milk. I am sharing a recipe with khoya/mawa or reduced milk. Swaty has a wonderful blog with many mouthwatering and healthy recipes. You will definitely love her Ganesh Chaturthi special recipes. And I also bookmarked her super healthy Oats jaggery laddu to try. Do visit her space for many more recipes.
I have used almond, cashew nuts and raisins but you can use any dry fruits of your choice. You can also stuff the modak with chopped dry fruits. If you want your modak more sweet add 5-6 dates and 2 tablespoon more raisins. We like mild sweetness so its perfectly sweet for me. Soak the dates and raisins in hot milk or boil with milk and you have to dry roast the oats and dry fruits only. Blend or grind everything and saute the mixture for few minutes. Let it cool down and shape them into modak, laddu or use any mould of your choice. Or you can spread the mixture on a greased plate when hot, level with a spatula, let it cool down and cut into your desired shape to make barfi or fudge. I have made some modak using modak mould and used my sandesh mould to shape remaining mixture.
1. In a pan heat 1/4 cup milk with pitted and chopped dates and raisins. When milk starts to boil switch off the heat and keep aside to cool down.
2. Dry roast the almond and cashew nuts for 2 – 3 minutes. Nuts shouldn’t be burned.
3. In a pan dry roast the oats till light brown. Transfer the roasted oats on a plate and let it cool down.
4. Take out the seeds of the cardamom. I have small sized cardamom so used 4. Add the seeds in boiled milk date raisin mixture. Don’t discard the peel. You can add these in tea for lovely flavour.
5. Grind roasted almonds and cashew nuts into a fine powder.
6. Grind roasted oats and keep aside.
7. Now blend milk soaked dates and raisins with cardamom seeds in your mixer grinder or food processor. Add khoya/mawa or reduced milk. I have used homemade khoya or mawa. Get the recipe here. Add 2-3 tablespoon milk for easy blending. Blend everything well till smooth.
8. Heat a heavy bottom or nonstick pan. Add blended milk mixed date, raisins, cardamom seeds and desiccated coconut. Saute for 2 minutes. You can also grind or blend the desiccated coconut with dates, I didn’t.
9. Add ground oats, almonds and cashew nuts. Mix well. Keep stirring. Cook till mixture comes together and becomes like a dough. Remove from heat and let it cool down.
10. Mash the mixture well to make smooth. Make balls and shape them using modak moulds or shape with your hands. Or you can make laddu or use any moulds. Or spread the mixture on a greased plate when hot. Level with a spatula or spoon and cut into your desired shape when cool to make barfi or fudge. I have made some modak and shaped remaining dough with my sandesh mould.
11. Sprinkle desiccated coconut over the modak. This step is optional. Your delicious nutritious and aromatic modak is ready to serve.
Stay happy stay healthy stay safe!
Notes
1. If you want your modak more sweet use 5-6 dates and 2 tablespoon more raisins.
2. You can stuff the modak with chopped dry fruits.
3. Pistachio or any dry fruits can be used with almond, raisins and cashew nuts.
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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Lauki/dudhi or bottle gourd kheer. Simple and easy recipe but taste is divine. You don’t need much time to make this delicious kheer or pudding if you have grated and boiled bottle gourd ready. Condensed milk gives enough sweetness so you don’t need to add sugar. Don’t skip saffron. It will give a lovely colour and flavour.
You may like some more kheer or pudding recipes on this blog.
This week 237 #Foodiemonday bloghop theme is Holi on my platter.
Recipe is very easy. Boil the milk with saffron on simmer until becomes half. Add condensed milk, boiled and squeezed grated bottle gourd, dry fruits and cardamom powder Cook till kheer becomes semi thick. Kheer will become thick when cool. You can add any dry fruits of your choice.
Recipe
Milk – 4 cup
Saffron – a pinch
Bottle gourd or lauki – 1/4 cup, grated, boiled and squeezed
Condensed milk – 1/4 cup
Cardamom powder – 1/2 teaspoon
Raisin – 2 tablespoon
Cashew nuts – 2 tablespoon
Method
1. Soak the raisins in water.
2. Chop the cashew nuts into 4 pieces.
3. Drain and squeeze the boiled bottle gourd well. I have measured after squeezing. It should be tightly packed 1/4 cup.
4. Heat milk in a heavy bottom pan. Add saffron. When it starts to rolling boil reduce the heat. Cook on simmer until milk becomes half. Stir in regular interval and scrape the sides of the pan.
5. Add boiled and squeezed bottle gourd and condensed milk. Mix well.
6. Add soaked raisins and chopped cashew nuts. Cook on simmer till kheer becomes thick. Don’t make too dry. Kheer will be more thick when cool.
7. Remove from heat and let it cool down.
8. Garnish with shredded almond and pistachio. Serve warm, chilled or room temperature. Enjoy the heavenly 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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Gluten free eggless cardamom rose muffins with nuts. Aromatic and delicious muffins with oats, soybean flour and flavoured with cardamom and rose.
You will love the aroma and soft texture of these muffins. And nobody can recognize oats in it. My oats hater family members also loved the taste.
These mildly sweetened rose flavoured muffins are also perfect for your kids party. You can use muffins pan or any cupcake moulds to make these muffins. I have made 17 muffins with this batter in two different moulds.
You may like a rose flavoured shortbread cookies on this blog.
I have already shared some more gluten free cakes. Click on the name below to get the recipe.
This week 234 #Foodiemonday bloghop theme is Super Nuts And Seeds suggested by Swaty Malik who blog at Food Trails.
Swaty is a very talented blogger. Do visit her space for many wonderful recipes. You will love her different types of mouthwatering desserts and vegetarian recipes. I have recently bookmarked her lamingtons and makhane ki panjiri to try.
Swaty wanted recipes using some nuts and seeds. I have used both. Cashew nuts, almonds, flax seeds and sesame seeds. So here is a nutritious muffins to satisfy your sweet cravings.
Also sending this post to Facebook group Recipe Swap Challenge
Initiated by Jolly and Vidya.
We have to recreate a recipe from a fellow blogger’s blog. This month my partner is Sasmita who blog at First Timer Cook. Sasmita has a vast collection of delicious recipes. I have selected this aromatic muffins.
I have used gluten free flour oats powder and soybean flour and added cashew nuts and almonds.
You can also use whole wheat flour, all purpose flour or any other flour of your choice. Walnut, raisins or any other dry fruits can be used to make these muffins. You can also use tutti frutti, candied cherries, cranberries etc.
Recipe
Soybean flour – 1 cup
Powdered oats – 1 cup
Powdered sugar – 3/4 cup
Flaxseed powder – 1 tablespoon
Baking powder – 2 teaspoon
Baking soda – 1/2 teaspoon
Cashew nuts – 1/4 cup
Almond – 1/4 cup
Olive oil – 1/2 cup
Milk – 1/4 cup
Yogurt – 1 cup
Rose essence – 1/2 teaspoon
Cardamom powder – 1 & 1/2 teaspoon
Tutti frutti and sesame seeds to sprinkle
Method
1. Preheat the oven at 180°.
2. Grease or line muffins pan or mould with parchment paper.
3. Chop the almonds and cashew nuts into small pieces. Mix 2 teaspoon soybean flour and keep aside.
4. In a bowl sieve soybean flour, powdered oats, flaxseed powder, baking powder and baking soda.
5. In a large bowl whisk oil, yogurt, milk and powdered sugar. These muffins are lightly sweetened. If you want your muffins sweeter add two tablespoon more powdered sugar. Use everything in room temperature.
Add cardamom powder and rose essence. Whisk again.
6. Add sieved soybean flour, powdered oats, baking powder, soda and flaxseed powder. Mix well. Make a lump free batter.
7. Fold in flour mixed chopped almonds and cashew nuts.
8. Fill the batter with a spoon up to 3/4 in muffins pan or mould. Sprinkle little tutti frutti and sesame seeds over it. You can also sprinkle chopped walnuts if you want.
9. Bake in preheated oven at 180° for 25 minutes or until toothpick comes out clean. Insert a toothpick in the center of a muffin to check.
10. Let the muffins cool down before serving.
Enjoy……
Notes 1. Whole wheat flour, all purpose flour or any other flour can be used instead of soybean flour and oatmeal. 2. You can use walnut, raisins or any nuts of your choice or cranberries etc. 3. Any flavorless 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 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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Gobhi or cauliflower and corn butter masala without onion. A rich creamy flavorful and delicious curry with cauliflower and sweet corn.
We all love chicken butter masala but its only for non vegetarian people. So here is a mouthwatering butter masala gravy recipe for vegetarian people. You don’t need onions to make this rich creamy gravy. I have used ginger garlic paste to marinate the cauliflower. If you don’t want to use garlic, then you can omit ginger garlic paste. Use 1 teaspoon ginger paste in marination. But ginger garlic paste definitely enhance the taste.
I have roasted the cauliflower florets in halogen oven. You can roast in your microwave oven. Use convection mode to roast the cauliflower. Or you can also roast in regular oven or OTG. Follow the same method to roast. Or you can also shallow fry the florets if you don’t have oven. Fry the florets till light brown.
Its cauliflower season in India. Market is flooded with cauliflower this time. Try this versatile vegetable with different spices and in some different method. In Bengal fulkopi bhate or makha is also very popular. Simple easy and delicious. Mix boiled cauliflower with salt and kashundi or Indian mustard sauce and drizzle little mustard oil. Relish with hot steamed rice.
You may like some more cauliflower recipes on this blog.
This week’s 232 #Foodiemonday bloghop theme is Go For Gobhi suggested by Sasmita Sahoo Samanta who blog at First Timer Cook. Do visit her space for many wonderful recipes. I specially love her authentic recipes and all the baked recipes. I will try her gingerbread cookies soon.
I didn’t use onion in this recipe. Cashew nuts, melon seeds and poppy seeds made this curry rich and creamy. This aromatic thick gravy goes well with any Indian bread or rice dishes like jeera rice, pulao, fried rice or steamed rice etc. Roast or fry the marinated cauliflower florets and cook with tomato gravy. Cardamom,cinnamon, cloves and bay leaf made this curry aromatic.
Recipe
Cauliflower – 1 medium
Sweet corn – 1/2 cup
Butter – 2 tablespoon
Refined oil – 1 teaspoon
Tomato – 4 medium
Cashew nuts – 8 – 10
Poppy seeds – 2 tablespoon
Melon seeds – 2 tablespoon
Ginger – 1/2 inch piece, peeled and chopped
Green cardamom – 3
Cloves -3
Cinnamon – 1/2 inch piece
Bay leaf – 1
Slit green chilli – 2 – 3 or to taste
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
Salt to taste
Sugar – 1/2 teaspoon
Fresh cream – 2 tablespoon
Water – 2 cup
For marination
Mustard oil – 2 teaspoon
Thick yogurt – 2 tablespoon
Salt to taste
Red chilli powder – 1/2 teaspoon
Cumin powder – 1/2 teaspoon
Black pepper powder – 1/2 teaspoon
Garam masala powder – 1/4 teaspoon
Ginger garlic paste – 1 tablespoon
Method
1. Separate the florets from cauliflower. Don’t cut into small florets. Cut into medium sized florets. Discard the stems.
2. Rinse and boil the cauliflower florets with sufficient water and 1/2 teaspoon salt. When the water starts to rolling boil switch off the heat.
3. After 5 minutes take out the cauliflower florets with a slotted spoon. Let it cool down.
4. In a bowl mix thick yogurt, salt, cumin powder, black pepper powder, red chilli powder, ginger garlic paste, garam masala powder and mustard oil. Add the cauliflower florets and mix well. Keep aside for 15 – 30 minutes. If you don’t want to use garlic then use 1 teaspoon ginger paste only instead of ginger garlic paste.
5. Roast the marinated cauliflower florets in oven at 180° for 6 – 8 minutes or till the cauliflower florets becomes light brown. Use microwave convection mode or normal oven or OTG. Or you can shallow fry the florets in a pan with little oil.
I have roasted in halogen oven. If you are using halogen oven,arrange the marinated cauliflower florets on a baking tray.
6. Press speed up button and bake at 200° for 8 minutes. Turn the florets upside down and bake again at 200° for 4 minutes or till the florets becomes brown.
7. Soak cashew nuts, poppy seeds and melon seeds in 5 tablespoon hot water. I have microwave for 1 minutes for easy grinding.
8. Wash the tomatoes. Make a “X” with a knife below of the every tomato. Don’t cut deep. Just make a mark for easy peeling.
9. Boil enough water and dip the tomatoes into the boiling water. When the tomatoes begins to peel switch off the heat.
10. Let the tomatoes cool down. Peel the tomatoes and chop roughly.
Grind the boiled and chopped tomatoes with ginger, green cardamom, cloves and cinnamon. You can also grind green chilli with tomatoes if you want your curry more spicy and hot.
11. Grind soaked cashew nuts poppy seeds and melon seeds with little water. Make a smooth paste.
12. Heat 2 tablespoon butter with 1 teaspoon oil in pan. Add bay leaf and ground tomatoes, cardamom, cloves and cinnamon.
13. Add salt, sugar, cumin powder, coriander powder, turmeric powder, garam masala powder and Kashmiri red chilli powder. Mix well. Fry the spices till oil leaves the sides.
14. Add cashew, poppy seeds and melon seeds paste. Saute again until oil leaves the sides.
15. Add roasted cauliflower florets. Saute for 1 minute. Add sweet corn and mix.
16. Add water and slit green chilli. I have used one red and one green chilli.
Let it boil. When it starts to rolling boil reduce the heat. Cover and cook on low heat for 8 – 10 minutes or till the cauliflower florets becomes tender.
17. When you get your desired consistency add fresh cream and mix. Remove from heat. For with onion version see notes. You can add 1/4 to 1/2 teaspoon crushed kasuri methi at the end if you like. I don’t like the methi flavour so I didn’t.
18. Garnish with fresh cream. You can also garnish with chopped cilantro or coriander leaves.
Serve with naan, puri, paratha, roti, jeera rice, steamed rice, pulao fried rice or any bread.
For fulkopi bhate or makha cut the cauliflower into small florets. Take 1 heaped cup cauliflower florets. Rinse and boil until soft. Mash the florets with a fork or spoon. Add salt to taste, 1/2 teaspoon kashundi and 1/2 teaspoon mustard oil. Mix and relish with hot steamed rice. If you haven’t tasted mustard earlier then first time use only 1/4 teaspoon kashundi and 1/4 teaspoon mustard oil. Mix well, taste and add more kashundi and mustard oil if require. Mustard oil will add an extra zing. And I love the flavour so I have used 1 teaspoon kashundi and 1 teaspoon mustard oil. Use according to your taste. You can also add chopped green chilli if you want.
Notes
1. Soaked and peeled almonds can be used instead of cashew nuts. 2. Use green chilli according to your taste. 3. If you want to use onion garlic, fry chopped onion and 3 – 4 garlic cloves with cardamom, cinnamon and cloves in 1 tablespoon oil till light brown. Add chopped tomatoes and saute till tomatoes becomes mushy. No need to boil the tomatoes. Grind the mixture when cool. And cook as mentioned in above recipe.
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Gobhi palak paneer or cauliflower with spinach and cottage cheese.
A spicy, rich and delicious curry to serve with any type of bread or rice.
Paneer, cashew nuts, melon seeds and spices made this cauliflower curry rich spicy and mouthwatering.
You may like some more cauliflower recipes on this blog.
Monday again and our this week’s 228 #Foodiemonday bloghop theme is winter delight suggested by Priya Iyer who blog at The World Through My Eyes. Priya is a very talented blogger and a very dear friend. Do visit her space for lots of healthy and yummy recipes. I love her healthy and delicious recipes. Recently loved her Thai pineapple salad. I am going to try it soon.
I have used two winter special vegetables cauliflower and spinach in this curry. We can get all the vegetables round the year these days. But seasonal vegetables taste best. This curry is also perfect for a party side dish. Its goes well with any type of Indian bread or rice dishes. Sauteed and ground onion, tomatoes, garlic, ginger, chili, cashews, melon seeds, cardamom, cinnamon and cloves made this curry thick, creamy and delicious.
Recipe
Cauliflower – 1, medium
Spinach – 100 grams
Paneer or cottage cheese – 1 cup, crumbled
Cashew nuts – 7 – 8
Melon seeds – 2 tablespoon
Onion – 1 large, sliced
Garlic cloves – 5 – 6
Ginger – 1 inch piece
Tomato – 2 medium, chopped
Green chilli – 3 – 4 or to taste, chopped
Green cardamom – 2
Cinnamon – 1 inch piece
Cloves – 3
Oil – 4 tablespoon
Salt to taste
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Garam masala powder – 1/2 teaspoon
Method
1. Cut the cauliflower in small florets. Rinse well and keep aside.
2. Clean wash and chop the spinach.
3. Peel and chop the ginger and garlic roughly.
4. Heat 2 tablespoon oil in a pan. Add green cardamom, cloves and cinnamon.
Add sliced onion, chopped green chilli, ginger and garlic. Fry until onion becomes brown.
5. Add chopped tomatoes and saute till tomatoes becomes mushy.
6. Add cashew nuts, melon seeds and chopped spinach. You can use almond instead of cashew nuts if you want. Use soaked and peeled almonds if using.
Saute till spinach cooked well.
7. Add crumbled paneer or cottage cheese. I have used homemade paneer or cottage cheese. Mix well and saute for 2 minutes. Let the mixture cool down.
8. Now grind into a smooth paste with the help of little water.
9. Heat remaining 2 tablespoon oil in a pan. Add cauliflower florets and salt. Fry till the florets becomes golden brown.
10. Add ground mixture, cumin powder, coriander powder, turmeric powder and garam masala powder. Mix well.
Saute for 2 minutes or till dried up.
11. Add 2 cup water and mix. When it starts to rolling boil reduce the heat. Cover and cook on simmer for 15 minutes or until the cauliflower becomes tender. Stir in between.
12. Taste and adjust salt if require. You can add little more water if you want more gravy. Or if you want thick gravy or dry curry cook for some more time.
When you get your desired consistency remove from heat.
13. Garnish with onion rings and cilantro or coriander leaves. Serve with steamed rice, pulao, fried rice, jeera rice, roti, paratha, naan, puri or any bread.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
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Paruppu Payasam.
A vegan pudding or kheer with moong dal or yellow lentil. Coconut milk, roasted moong dal, fried cashew nuts and raisins, jaggery and cardamom made this payasam or kheer divine. This payasam is an Onam special recipe. Usually made for prasad or offering to deities in the temples of South India. It also made for special occasions.
And this pudding is sweetend with jaggery so its a healthy option to satisfy your sweet craving.
According to Wikipedia Tamil Nadu lies in the southernmost part of the Indian subcontinent and is bordered by the union territory of Puducherry and the South Indian states of Kerala, Karnataka, and Andhra Pradesh. Its capital and largest city is Chennai (formerly known as Madras).
The cuisine of Tamil Nadu deserves special mention because of the rich taste of the culinary items. Many items of Tamil Nadu cuisine are accredited internationally and are unique in their own ways.
A typical Tamil Nadu meal consists of steamed rice, lentils, grains and vegetables. This food is taken almost by every household member. But in special occasions there are special menu that are prepared with great care and concern.
To read more about Tamil Nadu cuisine click here.
If you are a regular reader of my blog then you know that I am a member of Facebook group Shhhhh cooking secretly challenge. And every month we share a recipe from different Indian States. This month sharing this recipe from Tamil Nadu cuisine.
Shhhhh 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. If you’re interested in joining this exciting group then please leave a message in the comment section. Thank you.
This month my partner is very talented blogger Archana Gunjikar Potdar who blog at The Mad Scientist Kitchen.
Visit her space for different types of healthy and delicious recipes. Recently she posted a very interesting and mouthwatering recipe of Caramel apple and plum mini pizza.
Archana gave me ghee and cardamom as secret ingredients and I gave her pepper and cumin. Archana made a delicious rice dish with these ingredients. Check out the recipe here.
This moong dal payasam or paruppu payasam is very easy to make and taste heavenly. You can keep it in refrigerator and enjoy chilled. No sugar used so you can say it is a healthy option for dessert.
Recipe
Moong dal or yellow lentil – 1/2 cup
Jaggery – 1/2 cup + 2 tablespoon
Ghee – 1&1/2 tablespoon
Cashew nuts – 2 tablespoon
Raisins – 2 tablespoon
Grated fresh coconut – 1/4 cup, optional
Cardamom powder – 1 teaspoon
Coconut milk – 1 cup
Water – 2 cup + 1/4 cup
Method
1. Dry roast the moong dal or yellow lentil till aromatic.
2. Wash well and pressure cook with 1 cup water for 4 – 5 whistle or after 1 whistle reduce the heat and cook on simmer for 15 minutes.
3. Let the pressure settle down on it’s own.
Open the pressure cooker and mash the dal with a spoon or spatula. Add 1/2 cup water and mix well.
4. In a pan boil 1/4 cup water and jaggery till the jaggery dissolved completely. Strain the mixture if any impurity and keep aside.
5. Heat ghee or clarified butter in a pan. Fry the cashew nuts in it till light brown. Remove from ghee.
6. In the same ghee add raisins. When the raisins fluff up immediately remove from ghee.
7. In the same pan add the boiled dal, jaggery syrup and 1/2 cup water. Mix well and let it boil. Keep stirring.
When the mixture becomes thick, reduce the heat.
8. Add coconut milk and cook on simmer for 4 – 5 minutes. Don’t increase the heat. Cook on low heat to avoid curdling coconut milk.
9. Keep stirring to avoid sticking at the bottom.
10. Now add cardamom powder and fried cashews and raisins. Mix well and remove from heat.
11. Garnish with fried cashews and raisins.
Serve warm or room temperature or keep in the refrigerator and serve chilled.
Notes
1.You can use any milk instead of coconut milk. 2. Dried sliced and fried coconut can be used instead of grated fresh coconut. Or you can use both.
If you tried my recipe, you can share your food pictures with me in the social network sites by using the hashtag, #batterupwithsujata
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Karela nu shaak or bitter gourd stir fry from Gujarati cuisine.
A no onion garlic delicious stir fry without any bitterness.
If you don’t like the bitterness at all then you can peel the skin of karela before using. This way you will get a finger licking taste without any bitterness. I don’t like to reduce the nutrients so I didn’t.
Considered the most despicable vegetable of all, the karela is high in nutrients and provides numerous health benefits.
Bitter gourd, or karela in Hindi, is relished for its benefits and despised for its bitter taste.
It is an excellent source of vitamins B1, B2, and B3, C, magnesium, folate, zinc, phosphorus, manganese, and has high dietary fibre. It is rich in iron, and contains twice the beta-carotene of broccoli, twice the calcium of spinach, and twice the potassium of a banana, according to Health.com Source
Monday again and this week’s 201 #Foodiemonday bloghop theme is #JamvaChaloJi. This week Mayuri Patel who blog at Mayuris Jikoni suggested the theme. Do visit her space for some awesome bakes and delicious authentic and innovative recipes. We have to share any Gujarati recipe this week.
Recipe is very easy to make. I have used peanut but its totally optional. If you don’t like peanut omit it. In Gujarati cuisine jaggery or sugar added to this stir fry. I have used jaggery powder instead of sugar and used only 1 teaspoon. If you like the sweetness, you can add more sugar or jaggery. If you are using jaggery, use grated or powderd jaggery. And if you don’t like the sweet taste skip jaggery or sugar.
Recipe source – Tarla Dalal
Recipe
Karela or bitter gourd – 2 large
Potato – 2 medium
Cashew nuts – 3 tablespoon
Peanut – 3 tablespoon, dry roasted and crushed, optional
Cilantro or coriander leaves – handful, chopped
Salt to taste
Powdered or grated jaggery – 1 – 2 teaspoon or to taste
Cumin seeds – 1/2 teaspoon
Hing or asafoetida – 1/4 teaspoon
Turmeric powder – 1/4 teaspoon
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Red chilli powder – 1/2 teaspoon
Amchur or dry mango powder – 1 teaspoon
Oil – 3 tablespoon
Method
1. Cut off the tips from both ends of bitter gourd or karela. Cut lengthwise, make half. Now cut into thin slices. You can scrap or peel the karela if you don’t like the bitterness at all. Discard the hard seeds.
2. Rinse karela pieces and drain the water. Marinate with 1 teaspoon salt and keep aside for 15 – 30 minutes.
3. Press the karela with your palm and squeeze all the water well. Wash the karela 2 – 3 times again in running water. Squeeze well.
4. Peel and chop the potatoes in small cubes. Rinse and keep aside.
5. Cut the cashew nuts nuts into 4 pieces.
6. Heat oil in a pan.
Add cumin seeds, hing or asafoetida and turmeric powder.
7. When cumin starts to splutter add squeezed karela or bitter gourd in it.
Mix and cover the pan. Cook on low flame for 10 – 12 minutes. Stir in between.
8. Add cubed potatoes and salt. Mix well and cover again. Cook for 10 – 12 minutes again. Keep stirring.
9. When potatoes become tender and karela becomes crisp add broken cashew nuts, chopped cilantro or coriander leaves and dry roasted and crushed peanuts if using. Mix well and cook for 2 – 3 minutes.
10. Now add cumin powder, coriander powder, red chilli powder and amchur or dry mango powder.
Mix well and sate for 2 – 3 minutes.
11. Your karela nu shaak or Gujarati style bitter gourd with cashew nuts is ready. Garnish with cilantro or coriander leaves and serve with roti, paratha or steamed rice.
Notes
1. You can use sugar instead of jaggery.
2. If you don’t like peanut skip it.
3. In Gujarati cuisines jaggery or sugar must be added but if you don’t like the sweetness omit jaggery or sugar.
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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I would love to hear from you. Please share your thoughts and suggestions in comment.
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No onion garlic vegan makhana or fox nut/lotus seeds curry.
A lip-smacking gravy with makhana or lotus seeds/fox nuts, cashews, melon seeds and poppy seeds or khas khas. Gravy is perfectly rich, creamy and delicious without onion garlic.
Sending this post to 183 #Foodiemonday bloghop Indian super food theme. This week Vidya Narayan who blog at Masalachilli suggested the theme.
Do visit her space for traditional recipes with some wonderful bake.
My humble contribution is this no onion garlic vegan makhana curry.
In India, these Lotus seeds are commonly referred to as Makhana. Usually people consume it during their fasts or even use it as an ingredient in Indian cuisines or sweet dishes. However, not many people are aware of its health benefits and nutritional value.
The first and foremost advantage of consuming lotus seeds is that it acts as an anti-aging agent.
Lotus seeds are known as a great source of protein which is extremely beneficial to the body. Doctors even recommend the intake of lotus seeds to combat protein deficiency in the body.
Lotus seeds are low in cholesterol, saturated fat and sodium. They are an extremely good source of manganese, potassium, magnesium, thiamine, protein and phosphorus.
It helps to eliminate all the spleen from the body and keeps it clean from the unnecessary cholesterol, therefore, maintaining the body’s cholesterol level. The potassium content is a great advantage for heart as it reduces the risk of heat stroke and hypertension. It is helpful in flushing out excess water and sodium from the body. It is of a great help in case there are muscle contractions, which can lead to cramps. Source
Recipe is very easy to make. You need only ground ginger, chilli, tomatoes, cashew, melon seeds, poppy seeds, coconut, cardamom, cinnamon and cloves. I have made it with oil. But if you want you can also use butter.
Recipe
Makhana or fox nut – 2 & 1/2 cup
Green peas – 1 cup
Tomato – 3 medium
Green chilli – 1 – 2, chopped
Ginger – 1/2 inch piece
Poppy seeds or khas khas – 1 tablespoon
Cashew nuts – 2 tablespoon
Melon seeds – 1 tablespoon
Grated fresh coconut – 2 tablespoon
Green cardamom – 2
Cinnamon – 1/2 inch piece
Cloves – 2
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Kashmiri red chilli powder – 1 & 1/2 teaspoon
Turmeric powder – 1/4 teaspoon
Salt to taste
Sugar – 1/2 to 1 teaspoon or to taste
Oil – 2 tablespoon + 2 teaspoon
Water – 1 & 3/4 cup
Method
1. Soak the poppy seeds or khas khas in hot water or microwave for 1 minute with little water.
2. Soak the cashew nuts and melon seeds in warm water for 15 minutes.
3. Grind tomatoes, green chilli, ginger, green cardamom, cinnamon, cloves, soaked poppy seeds, melon seeds, cashew nuts and coconut altogether. Make a smooth paste.
4. Heat 2 teaspoon oil in a pan. Add fox nuts or makhana. Fry till makhana becomes crisp and light golden brown.
5. Stir constantly and be careful. Makhana shouldn’t be black.
Remove from heat and place on a plate.
6. Now heat 2 tablespoon oil and add the ground paste. Add salt, sugar, cumin powder, coriander powder, turmeric powder and kashmiri red chilli powder. Mix well.
7. Saute till oil leaves the sides.
Add green peas. Mix and saute for few seconds.
8. Add water and when it starts to boil reduce the heat. Cover and cook on simmer for 5 – 6 minutes or until green peas becomes soft.
9. Add makhana or fox nut. Mix and cook on simmer for 3 – 4 minutes.
10. Your curry is ready. You can add 1-2 tablespoon fresh cream and 1 teaspoon crushed kasuri methi at the end. I didn’t.
11. Garnish with slit green chilli and cilantro or coriander leaves.
Serve with jeera rice, pulao, steamed rice, puri roti, paratha, naan or any bread.
Notes
1. You can use butter instead of oil.
2. Almond can be used instead of cashew nuts. Or use cashew nuts and soaked and peeled almond both.
3. Use chilli according to your spice tolerance.
4. You can add fried cashew nuts in the gravy.
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 Facebook page
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Batter Up With Sujata 