cashew nuts – Batter Up With Sujata

Lauki Kheer Or Bottle Gourd Pudding

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.

1. Kheer komola or orange kheer

2. Rasgulla kheer/paesh or pudding

3. Khajur or nolen gur kheer

4. Chhena kheer or chhanar payesh

5. Rice kheer or pudding

6. Chakhao kheer or black rice pudding

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 Cardamom Rose Muffins With Cashews And Almonds

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.

1. Gluten free vegan sugar free fruit cake

2. Vegan apple jaggery cake

3. Pan or betel leaf cake

4. Gluten free cherry cupcakes

5. Cornmeal carrot cake

6. Vegan fruit cake

7. Apple almond cupcakes

8. Lemon cherry loaf cake

9. Chocolate chiffon cake

10. Mocha coffee cake with coffee glaze

11. Pineapple cupcakes

12. Dairy free lemon glazed Waterchestnut gulkand cake

13. Double chocolate black rice cake

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/Cauliflower Corn Butter Masala Without Onion

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.

1. Cauliflower with ginger julienne

2. Zan

3. Cauliflower with coconut and poppy seeds

4. Fulkopir paturi

5. Spicy cauliflower stir fry

6. Cauliflower with spinach and cottage cheese

And some more delicious vegetarian rich creamy gravy recipes.

1. Banana butter masala

2. Hariyali paneer makhani masala

3. Broccoli malai curry

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.

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 Palak Paneer Or Cauliflower With Spinach And Cottage Cheese

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.

1. Cauliflower with ginger julienne

2. Cauliflower with coconut and poppy seeds

3. Fulkopir paturi

4. Spicy cauliflower stir fry

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
I would love to see your creations.

I would love to hear from. 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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Paruppu Payasam.

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
I would love to see your creations.

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Karela Nu Shaak Or Gujarati Bitter Gourd Stir Fry

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.

Earlier posted an easy Tamatari karela or bitter gourd with tomato.

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
I would love to see your creations.

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No Onion Garlic Vegan Makhana Or Fox Nut / Lotus Seeds Curry

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
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Paneer Gajar Halwa Or Cottage Cheese Carrot Pudding

Gajar halwa or carrot pudding with paneer or cottage cheese.
In winter we make gajar halwa or carrot pudding frequently. For gajar halwa we simmer grated carrot with milk till milk thickened and dried up. At the end ghee, dry fruits, khoya will be added with sugar.
But now here is a gajar halwa with little change. I have added paneer or cottage cheese in the halwa with khoya or dried milk. And taste is much better. Try it for a change. I am sure you will love the taste.
I have already shared Sugar free low calorie gajar halwa or diet gajar halwa.

No its not sugar free. Dry fruits, sugar, cardamom, khoya or dried milk and paneer made this halwa mouthwatering.

Recipe

Carrot – 500 gram

Milk – 5 cup

Sugar – 1/2 cup

Khoya/mawa or dried milk – 1/2 cup, grated or crumbled

Paneer or cottage cheese – 1/2 cup, crumbled

Cardamom powder – 1/2 teaspoon

Cashew nuts – 2 tablespoon, sliced

Raisins – 2 tablespoon

Almond – 2 tablespoon, sliced

Ghee or clarified butter – 2 – 3 tablespoon

Cardamom powder – 1/2 teaspoon

Soaked and peeled almond and pistachio to garnish

Method

1. Peel and rinse the carrot. Cut the both ends.

2. Grate in a food processor or manual grater.

3. Heat milk in a heavy bottom pan or nonstick pan or wok.

4. When milk starts to boil add the grated carrot. Stir well.

5. Cook on simmer and stir constantly to avoid burning at the bottom.

6. When the milk about to dried up add sugar.
Mix and cook on simmer till the milk evaporated.

7. Now add ghee/clarified butter, khoya or dried milk/milk solid, paneer or cottage cheese, cardamom powder, raisins, sliced almond and sliced cashew nuts. I have used homemade khoya and paneer. Get the recipe here.

8. Mix and cook till the mixture dried up completely. Stir constantly.

9. Your halwa is ready. Garnish with pistachio and peeled almond. You can also garnish with fried cashew nuts and raisins.

10. Serve warm or in room temperature. Or you can serve it with vanilla ice cream.
You can keep it in refrigerator for 7 – 8 days. Microwave before serving.
Happy cooking.

Notes

1. You can add 1 – 2 tablespoon more ghee if you want.

2. Add any dry fruits of your choice.

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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Methi Paneer Kofta In Palak Gravy / Fenugreek And Cottage Cheese Balls In Spinach Gravy

Methi paneer kofta in palak gravy or fenugreek and cottage cheese balls in spinach gravy.
If you don’t like the bitterness of methi or fenugreek leaves then its perfect for you. Kofta or balls are delicious and mildly flavoured with methi. And the palak or spinach gravy is rich creamy and delicious. I didn’t add cream but if you like, you can add 1 – 2 Tablespoon cream at the end.

This week our 177 #Foodiemonday bloghop theme is magic with fresh methi leaves.
I don’t like methi but don’t want to skip bloghop. So made it and this kofta curry is a super hit among my family.
This week Sasmita Sahoo Samanta who blog at First Timer Cook suggested the theme this week. Visit her blog for mouthwatering recipes. Thanks Sasmita for this wonderful suggestion.

I always avoid to deep fry the kofte. But this time I have fried them. You can use your appe pan to fry the kofta in very little oil or you can shallow fry. You can also use almond instead of cashew nuts if you want. Soak the almonds in hot water or microwave for 1 minute with water and peel when cool. Cornflour can be used instead of besan or chickpea flour.

Recipe

For kofta

Methi or fenugreek leaves – 1 cup, chopped

Paneer or cottage cheese – 1 cup, crumbled

Potatoes – 2 medium, boiled and peeled

Besan or chickpea flour – 3 tablespoon

Salt to taste

Black pepper powder – 1/2 teaspoon

Grated ginger – 1/2 teaspoon

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon

Garam masala powder – 1/4 teaspoon

Oil to fry

For gravy

Palak or spinach – 3 cup, roughly chopped

Green cardamom – 2

Cinnamon – 1/2 inch piece

Cloves – 3

Onion – 1, chopped

Garlic – 2 – 3 cloves, chopped

Ginger – 1/2 inch piece, chopped

Green chilli – 1 – 2 chopped

Tomato – 2 medium, chopped

Cashew nuts – 10 – 12

Cumin powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Coriander powder – 1 teaspoon

Garam masala powder – 1/4 teaspoon

Salt to taste

Sugar – 1/4 teaspoon, optional

Oil – 2 tablespoon

Butter – 1 tablespoon

Water – 1 & 1/2 cup

Grated coconut to garnish

Method

1. Mash the boiled potatoes.

2. Chop the methi or fenugreek leaves finely in a food processor. Or blend with paneer or cottage cheese in a blender. Don’t add water. We don’t need paste, just make fine pieces of fenugreek leaves and combine with paneer.

3. Mix finely chopped fenugreek leaves with crumble paneer, boiled and mashed potatoes, salt, cumin powder, chaat masala powder, black pepper powder, garam masala powder and besan or chickpea flour. You can add minced garlic if you want.

4. Mix everything well. Make small balls. You can make 14 – 15 balls with this dough.

5. Heat oil in a pan or wok. Slid the balls in the oil, 3 – 4 at a time. Flip with a slatted spatula to fry all the sides.

6. When the ball becomes golden brown remove from oil and place on paper towel.

7. Heat 2 tablespoon oil in a pan. Add green cardamom, cinnamon, cloves, chopped onion, green chilli, garlic and chopped ginger. Stir and fry till the onion becomes light brown.

8. Now add the tomatoes, chopped spinach or palak and cashew nuts.

9. Saute till spinach and tomatoes cooked well and dried up.

10. Remove from heat and let it cool down.
When cool grind the mixture into a smooth paste.

11. Heat butter in a pan. You can use oil if you don’t want to use butter.

12. Add the ground paste. Add salt, sugar, cumin powder, coriander powder, garam masala powder and turmeric powder,. Mix well.

13. Saute the mixture till dried up completely. Stir continuously to avoid sticking at the bottom of the pan.

14. Add water and when it starts to rolling boil reduce the heat. Simmer for 6 – 7 minutes.

15. Add the balls and boil for 1 – 2 minutes. Balls or kofte are soft, so don’t cook more than it to avoid breaking the balls.

16. Remove from heat and garnish with grated coconut. You can garnish with ginger julienne, sliced onions, lemon wedges or tomato slices.

Serve hot with roti, paratha, puri, naan or any bread.

Notes

1. You can use more garlic if you like

2. Add chilli according to your taste.

3. Almond can be used instead of cashew nuts.

4. You can use cornflour instead of besan or chickpea flour for binding.

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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Soya Chunks Or Soya Nugget Korma

Soya chunks or soya nugget korma.
Gravy is smooth and finger licking taste. Enjoy the delicious,and protein rich korma with any bread, paratha, puri, naan, pulao or steamed rice.

I have used mini soya chunks but you can use any nuggets or chunks.

Soya nugget or chunks are full of protein. So Its a perfect protein source for vegetarian people.
You can get some more soya recipes here.

Soya egg shami kabab

Soya loaf

Soya paneer lollipop

Protein rich soya nugget or chunks

Soya kofta balls in gravy

Oats soya green gram toast

Soya chunks are meat substitute i.e. even vegetarians can have them for consuming a good amount of protein.
Apart from a large amount of protein content, they are also high in carbohydrates. A 100-gram serving of soya chunks contains 52g of protein and 33g of carbohydrate. It also contains iron and calcium along with little fat. A 100g serving of soya chunk has approximately about 336 calories. They are rich in Omega-3 fatty acids and Vitamin B. Soya Chunks are heart-healthy food because they are low in cholesterol.
Source

Soya chunks or soya nugget are cooked in spicy aromatic gravy. cashew and almond made the gravy creamy and thick. You will love the smooth texture of gravy. And taste is too good.

Recipe

Soya chunks – 1 cup, soaked in 3 cup hot water

Onion – 2, sliced

Ginger – 1 inch piece, grated or chopped

Garlic – 4 – 5

Tomato – 2, chopped

Green chilli – 2 – 3, chopped

Green cardamom – 3

Cloves – 3 – 4

Cinnamon – 1 inch piece

Mace – 1 strand

Bay leaf – 1

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Garam masala powder – 1/2 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Almond – 2 tablespoon

Cashew nuts – 2 tablespoon

Coconut milk – 1 cup

Water – 1 cup

Oil – 4 tablespoon

Method

1. Soak soya chunks in 3 cup hot Water for 15 – 30 minutes.

2. Squeeze well and wash .squeeze again and set aside.

3. Soak almond and cashew nuts in warm water. Peel the almond.

4. Heat 2 tablespoon oil in a pan. Add green cardamom, cloves, cinnamon, bay leaf and mace.
Fry till fragrant.

5. Add sliced onion, garlic, ginger and green chilli.

6. When the onion becomes light brown add tomatoes, soaked cashew nuts and almond. Saute until tomatoes becomes mushy.

7. Let it cool down and grind into a smooth paste.

8. Heat remaining 2 tablespoon oil in a pan. Add the ground mixture and cumin powder, coriander powder, turmeric powder garam masala powder and kashmiri red chilli powder.

9. Saute till oil leaves the side.
Add soya chunks and salt. Mix well and saute till it dried up.

10. Add coconut water and water. Let it boil.

11. Cover and cook on simmer for 10 – 15 minutes.

12. Taste and adjust the seasoning. Cook on high flame till you get your desired consistency. You can add little more water if require.

13. Remove from heat.
Garnish with cilantro or coriander leaves and peeled almond.

14. Serve with roti or Indian flat bread, paratha, puri, naan, pulao or steamed rice.
Happy cooking!!

NOTES

1. You can use chilli according to your taste. You can add more green chilli or hot variety red chilli powder to make it more spicy.

2. I have used mini soya chunks but you can use any soya chunks or nugget.

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 hit the like button to get latest update