cinnamon – Batter Up With Sujata

Eggless Fresh Fruit Cake With Black Carrot

Eggless fresh fruit cake with black carrot, strawberry, chikoo or Sapodilla organic jaggery, olive oil, whole wheat and soybean flour. Cake is super soft, moist, healthy and absolutely delicious. An aromatic cake with all the goodness of fresh fruits. Protein rich soybean flour will make your cake nutritious and soft. You can get two more jaggery cake recipes on this blog. Click on the name below for recipe.

1. Gluten free apple jaggery cake

2. Oats whole wheat Bournvita cake

And a collection of Eggless fruit cakes

You can also type cake on search to get many gluten free and healthy cakes. Not only eggless but this cake is also butter less and APF less. So you don’t need maida or refined flour, eggs or butter. If you don’t have olive oil then you can use any flavorless oil instead. We normally use fresh fruit for icing but tried this tea cake with fresh fruit and very happy with the taste and texture.

I have used black carrot, chikoo, strawberry, dried cranberries, fig and flavoured with dried ginger, cinnamon and nutmeg. And with whole wheat flour used soybean flour to add some protein and to make the cake more soft. I have used organic jaggery powder to sweetened the cake. You can use brown sugar, confectionery sugar, stevia or any sweetener of your choice. But I recommend to try with organic jaggery powder if you are making it for kids. You all know the health benefits of all these fruits and soybean flour so I am not making the post long and coming to the recipe. If you want you can get many articles about health benefits of these ingredients on Google.

This recipe is my contribution to 282 #Foodiemonday bloghop Best Of Berries theme. This lovely theme suggested by Poonam Bachhav who blog at Annapurna. Poonam has a great collection of different types of wonderful recipes. I love her variety of thali recipes. And bookmarked her Healthy gingerbread cookies to try soon.

As I mentioned above that you can use any sweetener of your choice instead of organic jaggery powder, you can also use any flour instead of whole wheat flour and soybean flour. Like any gluten free flour or even APF or maida can be used. And for flavour you can use vanilla or any essence of your choice if you don’t like cinnamon, nutmeg and ginger powder. You can also add any chopped dry fruits of your choice. I have made this cake in my Samsung microwave. If you are using microwave convection or hot blast mode set the temperature 150°-160° but for OTG set the temperature at 180°.

Recipe

Whole wheat flour or atta – 1 cup

Soyabean flour – 1/2 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Cinnamon powder – 1 teaspoon

Nutmeg powder – 1/4 teaspoon

Dry ginger powder – 1/2 teaspoon

Strawberry – 1/2 cup, chopped into small pieces

Chikoo or Sapodilla – 1

Dried cranberries – 2 tablespoon, chopped

Dried fig – 2 tablespoon, chopped

Black carrot – 1 cup, peeled and grated + to sprinkle

Organic jaggery powder – 1/3 cup + 1 tablespoon

Olive oil – 1/3 cup

Milk – 3/4 cup + 2 tablespoon

Vinegar or lemon juice – 1 tablespoon

Method

1. Grease a loaf pan or line with parchment paper and brush with oil.

2. If you are using OTG preheat the oven at 180° for 10 minutes. And for new model Samsung microwave set hot blast function. Set the temperature at 150° and press start. Your oven will start to preheat.

3. Peel and chop the chikoo into small pieces. Also chop the strawberries into small pieces.

4. In a bowl mix both fruits with 1/2 teaspoon cinnamon powder and 1 tablespoon organic jaggery powder. Keep aside.

5. Stir 1 tablespoon vinegar or lemon juice in lukewarm or room temperature milk. Your buttermilk is ready to use.

6. In a bowl sieve whole wheat flour or atta, soybean flour, baking powder, soda, dry ginger powder, nutmeg powder and 1/2 teaspoon Cinnamon powder. Sieve twice.

7. Mix chopped dried cranberries and dried fig pieces in the sieved flour.

8. In a large bowl whisk organic jaggery powder and olive oil well. Add vinegar or lemon juice mixed milk and whisk again.

9. Add peeled and grated black carrot and mix. Now add all the dry ingredients gradually and make a lump free smooth batter.

10. Fold in Cinnamon and jaggery mixed chopped strawberry and Chikoo in the batter.

11. Pour the batter into greased or lined baking pan. Level the top with a spoon. Sprinkle grated black carrot all over it. Cut the strawberry into 2 or 4 pieces and arrange on the top. Place the strawberry cut side down.

12. Bake in preheated oven at 180° for 30 – 40 minutes or until toothpick comes out clean. Insert a toothpick in the middle to check. In Samsung microwave bake in hot blast function at 150° for 30 minutes. But check after 25 minutes. If it’s not done properly bake for a few minutes more.

13. Let the cake cool down completely. Slice and serve with milk, tea or coffee. Or serve soft moist cake as a dessert. You can also serve it with icecream. Happy baking!

Notes

1. You can use any fruit and dry fruits of your choice.

2. Any flour can be used instead of whole wheat flour and soybean flour.

3. You can use vanilla or any flavour of your choice instead of cinnamon and nutmeg.

4. If you don’t have organic jaggery powder then you can use brown sugar, confectionery sugar, stevia or any sweetener of your choice.

5. You can use any flavorless oil 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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Til Gur Jowar Cookies/Sesame Jaggery Sorghum Cookies/Gluten Free Cookies

Happy new year to all my readers. Wishing a very happy, healthy, joyous and prosperous new year to everyone. My first post of this year. Starting with a healthy recipe. Til gur jowar cookies or sesame jaggery sorghum cookies. A gluten free, healthy and absolutely delicious cookies with the goodness of sorghum flour or jowar atta, til or sesame seeds and jaggery or gur.

These eggless cookies are very easy to make. You don’t need to cream butter and sugar. Just mix everything and make a smooth dough. Make small balls and press on the sesame seeds to coat well and bake. Try and enjoy the crispy crunchy delicious cookies flavored with cinnamon, cloves and ginger. On last winter I had shared Til badam laddu or sesame almond laddu .

Til or sesame seeds and jaggery both are known as warm food. You may also like Pearl millet sesame oats cookies on this blog. For some more gluten free cookies recipes click here.

Til or sesame seeds contain calcium, magnesium, manganese, zinc. These seeds are a powerhouse of energy and when taken with jaggery they can help to reduce the risk of cold, cough and flu, which is a common health concern in winters. Jaggery or Gur is an ultimate winter superfood. The natural sweetener is not only a healthier alternative of refined sugar but also has numerous potential health benefits. Loaded with iron, vitamin C, protein, magnesium and potassium, gur is something that every person must include in their diet, especially when the temperature drops. Source

I have used sorghum flour or jowar atta to make these cookies. Gluten free Sorghum flour is rich in protein and fiber.

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

Sending this post to 279 #Foodiemonday bloghop theme is Sesame Seeds suggested by Mayuri Patel who blog at Mayuris Jikoni. I always love her space for versatile recipes and wonderful write up. I have a long list of baked recipes from her blog to try. Like Taftan, Christmas tea bread etc. You can also get many authentic Gujarati recipes on her blog.

Now coming to the recipe. As I mentioned above that its a quick and easy recipe. Just mix everything and bake. I have used organic jaggery powder but you can use powdered sugar, brown sugar or any sweetener of your choice. You can also use shredded almond or cashew nuts if you want. Nutty flavour of sesame seeds, coconut, jaggery and the mix aroma of ginger, cinnamon and cloves made these cookies divine. You can use whole wheat flour or atta, refined flour or maida or any flour instead of sorghum flour. But I recommend to try with sorghum flour or jowar atta for best result. I have used salted Amul butter and olive oil. But you can also use ghee or clarified butter, unsalted butter and instead of olive oil any flavorless oil can be used.

Recipe

Sorghum flour – 1 cup

Desiccated coconut – 4 tablespoon

Sesame seeds – 3 tablespoon + for coating

Organic jaggery powder – 1/2 cup

Salted butter – 3 tablespoon

Olive oil – 2 tablespoon

Dried ginger powder – 1/2 teaspoon

Cinnamon powder – 1/2 teaspoon

Baking powder – 1/2 teaspoon

Baking soda – 1/8 teaspoon

Clove powder – 1/4 teaspoon, optional

Milk – 1/4 cup

Method

1. Dry roast 3 tablespoon Sesame seeds or til in a pan. When sesame seeds starts to splutter and change it’s colour to light brown immediately transfer the seeds on a plate.

2. In a large bowl mix sorghum flour or jowar atta, organic jaggery powder, baking powder, soda, desiccated coconut, dry roasted sesame seeds or til, cinnamon powder, ginger powder and clove powder.

3. Add olive oil and salted butter. I have used Amul butter. Chop the chilled butter into small pieces before measuring.

4. Mix everything well with your fingers. When everything combined really well add milk and make a smooth dough.

5. Preheat the microwave convection or hot blast function at 160°. For OTG preheat at 180° for 10 minutes. Grease a baking tray or line with parchment paper.

6. Spread some sesame seeds or til on a plate.

7. Make small balls out of the dough. You can make 18 – 20 cookies from this dough. Depends on the size.

8. Press the balls on the sesame seeds to coat well. For crisper cookies press to make thin cookies. I didn’t dry roast the sesame seeds used for coating because I wanted white coloured sesame seeds coated on brown cookies. You can use roasted sesame seeds if you like.

9. Arrange the sesame seeds coated and flatten balls on lined or greased baking tray. Don’t forget to leave some space between cookies.

10. Bake in preheated oven for 15 to 20 minutes or until cookies becomes golden brown. Keep an eye after 10 minutes. For soft mouth melting cookies bake for less time and for crispy crunchy cookies bake for longer time.

11. Let the cookies cool down completely before serving.

Notes

1. Any flour can be used instead of sorghum flour or jowar atta.

2. You can use any flavorless oil instead of olive oil.

3. You can add shredded almond, cashew nuts or any dry fruits in the dough.

4. You can also use vanilla essence or any flavour of your choice instead of cinnamon and cloves.

5. Ghee or clarified butter can be used instead of butter.

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

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

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Bengali Garam Masala

Bengali garam masala. An aromatic spice mixture. Add a pinch of this garam masala with a teaspoon of ghee or clarified butter in your curries at the end to enhance the flavour and taste. This spice mixture is commonly used in every Bengali home. In curries, ghonto,dalna etc.

My mother and mother in law both were use it freshly ground in stone grinder or sil batta. And they never dry roast the spices. But I have dry roasted lightly for easy grinding. I remember it’s a regular duty of our domestic helper to grind a small bowl full of this garam masala with the help of little water daily. I didn’t use my stone grinder or sil batta since a long time. Discarded the old one because of small modular kitchen. But I had browse for the picture last night. And loved the picture below. Just like I had in my earlier kitchen.

In my parental home stone grinder or sil batta was made of black stone. In Bengali it’s called sil nora. I will ask my sister in law to send me a picture. Earlier shared one more aromatic Bengali spice mix Bhaja moshla to enhance the flavour of your cutlets, dum aloo, sandwich stuffing or any savoury dish.

Sending this recipe to 278 #Foodiemonday bloghop theme is Spice Mix Secrets suggested by Aruna SarasChandra who blog at Vasusvegkitchen. Aruna is a very talented blogger. Her space is full of different types of wonderful recipes. And she has also some delicious and flavorful spice mix or podi recipes. I have bookmarked her Peanut powder or palli podi and Idli dosa podi. Do visit her space for many more delicious snacks, starter, bread, curries, baked and tiffin recipes.

As I mentioned above that earlier people used this masala freshly ground. But I always store some for easy use. You have to add very little of this spice mixture. And never add it with other spices when sautéing or frying. Always add at the end or before removing the curry from stove for best result. It will make your dish more aromatic.

Recipe

Cardamom- 20

Cloves- 16

Cinnamon- 3 stick

Method

1. Dry roast the spices on a skillet for one minute only. You can also grind without dry roasting. But lightly dry roasted spices will grind easily.

2. Grind when cool. Store in an airtight container for later use. Add a pinch in your curries with ghee or clarified butter at the end to enhance the taste and flavour.

Notes

1. You can also grind this spice mixture without dry roasting if you have a powerful grinder.

2. You can add bay leaf and little javitri with cardamom, cloves and cinnamon if you want to make your spices more aromatic. But in Bengali garam masala we use only green cardamom, cinnamon and cloves.

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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Quinoa Oats Apple Brownie / Eggless Gluten Free And Sugar Free Brownie

Quinoa oats apple brownie. A delicious fudgy eggless brownie sweetened with natural sweetener and with very little oil. This brownie is completely gluten free, sugar free and also butter free. A healthy and guilt free treat for everyone. Apple, coconut, almond, dates and cinnamon made this brownie absolutely delicious.

I always love to use different gluten free flour in my baking like soybean flour, oats, buckwheat, cornmeal, sorghum, amaranth or rajgira, pearl millet etc. This time used protein rich quinoa flour to make this delicious and healthy brownie.

Quinoa is one of the world’s most popular health foods. Quinoa is gluten-free, high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids. It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants. It may improve your blood sugar and cholesterol levels and even aid weight loss. To read more health benefits of quinoa click here.

Already shared some gluten free bakes on this blog. Get the recipes here.

And some sugar free desserts. Click on the name below for recipe.

1. Sugar free carrot cake

2. Oats date dry fruit modak

3. Gluten free vegan fruit cake

4. Date walnut muffins

5. Sugar free low calorie gajar halwa

6. Sugar free mango coconut laddu

7. Sugar free date sandesh

8. Sugar free sheer khurma

9. Coconut raisin almond laddu

10. Sugar free mawa nariyal peda

11. Sugar free pineapple sandesh

12. Sugar free carrot bottle gourd fudge

Sending this post to 268 #Foodiemonday bloghop theme is Tropical Coconut suggested by Narmadha who blog at Nams Corner. Narmadha is a very talented blogger. Check out her space for different types of delicious recipes. You can get healthy and delicious Quinoa khara pongal recipe and many more. I am sure you will love her 26 different types of thali and platters.

And also contributing this post to A to Z monthly challenge. Wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every month. This month’s alphabet is letter Q. And my star ingredient is Quinoa flour.

This brownie recipe is very easy to make. You have to make a paste of milk soaked pitted dates and raisins. Dates and raisins will perfectly sweeten your brownie. Grated apple, desiccated coconut, ground almond, cinnamon with quinoa and oats flour made this brownie nutritious and delicious. You can use any flour instead of quinoa flour. And if you don’t like date, you can always use powdered sugar or jaggery.

Recipe

Quinoa flour – 1 cup

Rolled oats – 1/2 cup

Apple – 1, large

Cocoa powder – 3 heaped tablespoon

Baking powder – 1/2 teaspoon

Baking soda – 1/4 teaspoon

Almond – 1/4 cup

Cinnamon powder – 1 teaspoon

Desiccated coconut – 1/2 cup

Salt – a small pinch

Dates – 1 cup tightly packed or 30, pitted

Raisins – 1/4 cup

Milk – 3/4 cup + 2 tablespoon

Curd or yogurt – 1/4 cup

Oil – 1/3 cup

Desiccated coconut to sprinkle, optional

Method

1. Grind the rolled oats into fine powder. Add desiccated coconut and grind again for a few seconds. If you have oats powder then you can use it instead of rolled oats.

2. Grind the almond.

3. Boil milk with dates and raisins. Let it cool down and blend into a smooth paste. Sweetness is perfect for us but if you like your brownie more sweet use 5-6 pitted date more or use 1/2 cup raisins instead of 1/4 cup.

4. Taste the quinoa flour. Toast the quinoa flour in a pan or oven if its bitter. I didn’t. Sometimes quinoa flour may be taste slightly bitter. Toasting will remove the bitterness. I tasted the flour and it was perfectly okay so I didn’t toast the flour.

5. In a bowl sieve quinoa flour, cinnamon powder, baking powder, soda, salt and cocoa powder.

6. Add oats and desiccated coconut powder and ground almond. Mix well.

7. Preheat the oven at 180° for 10 minutes. Grease a square baking pan or line with parchment paper. Grease and dust with little flour.

8. Peel and grate the apple. In a large bowl whisk oil and curd. I have used olive oil but you can use any flavorless oil. Add blended dates and raisins with grated apple. Whisk well.

9. Now add all the dry ingredients gradually and mix well. Mix with a spatula or spoon to combine everything well. Mix in cut and fold method. Make a thick batter. You can add 1 – 2 tablespoon milk more if require.

10. Pour the batter in greased or lined baking pan. Tap the pan on your kitchen counter. Level the top with your fingers or spoon.

11. Bake in preheated oven at 180° for 30 minutes. Check after 30 minutes with a toothpick. Let the brownie cool down completely.

12. Sprinkle desiccated coconut and cut into desired shape. Enjoy healthy guilt free and delicious brownie with milk, tea or coffee.

Notes

1. You can use any flour instead of quinoa flour.

2. Powdered sugar or jaggery can be used instead of dates.

3. Vegan people can use coconut milk, almond milk or any plant based milk and yogurt.

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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Saffron Rice With Pickled Jalapeno And Ginger Julienne

Saffron rice with pickled jalapeno and ginger julienne. A no onion garlic aromatic rice with fried paneer or cottage cheese cubes, saffron or kesar and all the aromatic whole spices. Easy to make and absolutely delicious one pot rice dish. You can enjoy it without any side dish. Add lots of dry fruits of your choice and enjoy.

I used pickled jalapeno because I love the taste but if you want you can use chopped green chilli instead. Or you can use little more pickled jalapeno pieces if you like. It will be a great party dish with spicy curries. You may like some more one pot rice recipes on this blog. Click on the name below for recipe.

1. Mexican green rice

2. Tricolor rice

3. Carrot rice

4. Mexican rice

5. Beetroot rice

6. Mint rice

7. Spanish moulded rice

8. Aloo chutney pulao

9. Korean rice or Korean egg fried rice

10. Corn peas barista fried rice

11. Easy pulao or one pot rice

Sending this post to 266 #Foodiemonday bloghop. This week’s theme is Exotic Saffron suggested by Mayuri Patel who blog at Mayris Jikoni. Mayuri is a very talented blogger. She always amazed us with her different continental, traditional and baked dishes. You will definitely love her different types of bread recipes. I have to try her Onion olive bread, Semolina sesame seed bread and many more. Also check out her different mouthwatering cake recipes.

Long grain basmati rice is best for this recipe. But you can also use any aromatic rice like Gobindobhog rice, Indrayani rice etc. Long grain rice looks good. As I mentioned above if you don’t have pickled jalapeno, use chopped green chilli instead. You can use cauliflower, beans, carrot or any vegetable in this rice. Chop and fry the vegetables before adding to the rice. If you don’t like to use ginger julienne then you can use minced or grated ginger. Serve this delicious and flavorful rice with any spicy curry. I have served it with dim kosha or spicy egg curry. I will share the recipe soon.

Recipe

Basmati rice – 1 cup

Saffron – 1/2 teaspoon

Green peas – 1/2 cup

Pickled Jalapeno – 8 – 10 pieces

Ginger – 1 inch piece, julienned

Paneer or cottage cheese – 1/2 cup, cubed

Cashew nuts – 2 tablespoon

Raisins – 2 tablespoon

Green cardamom – 4

Cloves – 4

Cinnamon – 1 inch piece

Mace or javitri – 2 strands

Star anise – 1

Bay leaf – 1

Cumin seeds – 1 teaspoon

Salt to taste

Sugar – 1/2 to 1 teaspoon or to taste

Turmeric powder – 1/4 + 1/4 teaspoon

Oil – 1 tablespoon

Ghee or clarified butter – 2 tablespoon

Water – 2 & 1/2 cup

Method

1. Rinse the rice well. Soak in sufficient water for 15 minutes. Drain the water and keep aside.

2. Mix saffron with 1/4 cup hot water.

3. Cut the paneer or cottage cheese into small cubes. Marinate with little salt and 1/4 teaspoon turmeric powder.

4. Peel and chop the ginger into thin slices to make julienne.

5. Chop the pickled jalapeno into small pieces.

6. Crush green cardamom, cloves and cinnamon in a mortar pestle.

7. Heat oil in a wok. Fry the cashew nuts. When cashews becomes light brown remove from oil.

8. Now fry the marinated paneer or cottage cheese cubes till brown. Remove the paneer cubes from oil.

9. Add ghee or clarified butter. Add cumin seeds, bay leaf, star anise, mace or javitri, crushed green cardamom, cloves and cinnamon.

10. When cumin seeds starts to splutter add ginger julienne and fry for a minute. If you are using green chilli add it with ginger julienne.

11. Add turmeric powder, pickled jalapenos and green peas. Stir well.

12. Add drained rice, salt, sugar, fried paneer or cottage cheese cubes Stir and saute for 1 – 2 minutes or till the rice coated well with ghee.

13. Add saffron mixed water, fried cashew nuts, raisins and remaining water. Mix well. When water starts to rolling boil, cover and cook on high flame for 15 minutes.

14. Reduce the heat. Stir the rice. Cover and cook again on low heat for 10 minutes or till the rice becomes soft and water absorbed completely. Keep checking in between. If you want more soft rice then you can add 1/4 cup water more and cook for a few minutes more. Fluff the rice gently.

15. Garnish with fried paneer cubes, ginger julienne, saffron, jalapeno and fried cashew nuts. Serve hot with raita or any spicy curry. You can get some curry recipes here.

Notes

1. You can use more dry fruits if you want.

2. If you don’t have pickled jalapeno use 2-3 chopped green chilli.

3. Small pieces of cauliflower, beans or any vegetable can be used with rice. Fry the vegetable pieces before adding in the rice.

4. If you don’t have star anise omit it.

5. You can use minced or grated ginger instead of ginger julienne.

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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Herbal Tea

Herbal tea. Sharing my morning tea recipe today. Black tea with all the immunity booster ingredients. Every ingredient is full of numerous health benefits. You will love the aroma of boiling tea. No negative side effects shown of these common ingredients. But before using these supplements always talk to your doctor.

You can also try two more healthy drink Turmeric shot and Smoothie with turmeric and aloe vera .

These days everyone is taking kadha or different immunity booster food or drink using Ashwagandha, Giloy, Tulsi or Holy basil, cinnamon, nutmeg, raw turmeric, cumin, fennel seeds etc. I don’t have Ashwagandha so I didn’t use it. If you are living in a cold place then you can also add 1/4 teaspoon grated nutmeg or nutmeg powder.

I have used Tulsi or Holy Basil, Giloy stem, ginger, cinnamon, cardamom, bay leaf, black pepper and lemon juice with tea leaves.

Now let’s see the health benefits of these ingredients.

Tulsi or Holy Basil or Queen of herbs. Yes this herb called queen of herbs. I remember my mother used to give Tulsi leaves juice with honey daily to my daughter and she never had cold or cough.

Many studies support the use of the entire plant of holy basil for human use and its therapeutic value. The nutritional value is also high, as it contains: vitamin A and C calcium zinc iron chlorophyll Holy basil has been shown to boost your body’s health in a variety of ways. It can help protect against infection, lower your blood sugar, lower your cholesterol, ease joint pain, and protect your stomach. Source

Giloy

This age-old miraculous herb is also known as “Amrita” in sanskrit, which means “immortality.” In fact, according to the Ayurvedic experts consuming giloy on a daily basis can keep disease at bay. This is the reason why giloy extracts have been used as an active ingredient in several Ayurvedic medicines. Apart from that, giloy is one such ingredient that can be consumed in several ways. However, the stem of this plant has maximum nutrition. This might sound unbelievable, but according to the books of Ayurveda, Giloy can cure as well as prevent hundreds of diseases. Right from seasonal ailments like cold, cough, flu to stomach issues to diabetes to chronic arthritis, giloy has been used for its medicinal purpose since times immemorial. Source

Ginger or adrakh

Ginger is among the healthiest (and most delicious) spices on the planet. It is loaded with nutrients and bioactive compounds that have powerful benefits for your body and brain. Ginger is one of the very few superfoods actually worthy of that term. Ginger has a very long history of use in various forms of traditional/alternative medicine. It has been used to help digestion, reduce nausea and help fight the flu and common cold, to name a few. Gingerol is the main bioactive compound in ginger, responsible for much of its medicinal properties. It has powerful anti-inflammatory and antioxidant effects. To read all the 11 health benefits of ginger click here.

Cinnamon or darchini

Cinnamon is a highly delicious spice. It has been prized for its medicinal properties for thousands of years. Modern science has now confirmed what people have known for ages. Cinnamon is one of the most delicious and healthiest spices on the planet. It can lower blood sugar levels, reduce heart disease risk factors and has a plethora of other impressive health benefits. Source

Green cardamom or chhoti ilaichi

The seeds, oils and extracts of cardamom are thought to have impressive medicinal properties and have been used in traditional medicine for centuries. Cardamom is an ancient remedy that may have many medicinal properties. It may lower blood pressure, improve breathing and aid weight loss. What’s more, animal and test-tube studies show that cardamom may help fight tumors, improve anxiety, fight bacteria and protect your liver, though the evidence in these cases is less strong. Source

Bay leaf or tej patta

The presence of vitamin A and C along with folic acid and various minerals in bay leaf makes it a nutrient-dense herb. Bay leaves are commonly found in biryani, pulao, soups, curries and most Indian dishes. Also known as tej patta, this culinary herb makes for an integral part of the Indian cuisine, thanks to its distinctive flavour and fragrance. Apart from this, it is also known for its age-old medicinal properties. Scientifically known as Laurus Nobilis, bay leaves are used for treating various health conditions. Source

Cloves or laung

Cloves are best known as a sweet and aromatic spice, but they have also been used in traditional medicine. In fact, animal studies have found that the compounds in cloves may have several health benefits, including supporting liver health and helping stabilize blood sugar levels. This article reviews 8 of the most impressive health benefits of eating cloves.

1. Contain important nutrients.

2. High in antioxidants.

3. May help protect against cancer.

4. Can kill bacteria.

5. May improve liver health.

6. May help regulate blood sugar.

7. May promote bone health.

8. May reduce stomach ulcers. Source

Black pepper or kali mirch

Black pepper is more than just a kitchen staple. It has been deemed the “king of spices” and used in ancient Ayurvedic medicine for thousands of years due to its high concentration of potent, beneficial plant compounds. Black pepper and its active compound piperine may have potent antioxidant and anti-inflammatory properties. Laboratory studies suggest that black pepper may improve cholesterol levels, blood sugar control, and brain and gut health. Read all the 11 health benefits of black pepper here.

Lemon or nimbu

Research shows lemon water has many potential health benefits. Aside from those, adding lemon to your water may help you drink more throughout the day and keep you hydrated. Staying hydrated is critical to good health, so lemon water is pretty much a win-win. Here are seven ways your body may benefit from lemon water.

1. It promotes hydration.

2. It’s a good source of vitamin C.

3. It supports weight loss.

4. It improves your skin quality.

5. It aids digestion.

6. It freshens breath.

7.It helps prevent kidney stones. Source

Why I am sharing my morning tea? Well this week’s 263 #Foodiemonday bloghop theme is Herbal And Health suggested by Aruna SarasChandra who blog at Vasusvegkitchen. Aruna suggested to share some herbal tea or anything with immunity booster ingredients. Aruna has a wonderful blog with different types of mouthwatering recipes. Her Chocolate and custard jelly cake and Sabudana coconut laddu is in my list to try. You can also visit her YouTube channel for recipe videos.

This recipe is for 3 cup of tea. You can increase or decrease the ingredients. You can also make it without tea and serve hot as kadha. Use black pepper powder or freshly crushed black pepper according to your taste.

Recipe

Tulsi or holy basil – 8 – 10 leaves

Tea leaves – 1 teaspoon

Ginger – 1 teaspoon grated or dry ginger powder

Cinnamon – 1 inch piece crushed or 1/2 teaspoon powder

Green cardamom – 2, crushed

Bay leaf – 1

Giloy stem – 1/2 inch

Cloves – 4 – 5 crushed or 1/4 teaspoon clove powder

Black pepper powder or freshly crushed black pepper – 1/8 to 1/4 teaspoon or to taste

Lemon juice to taste

Water – 4 cup

Method

1. Crush the giloy stem with a mortar pestle. You can use 1/2 inch stem more but remember giloy taste bitter.

2. Crush the cardamom, cinnamon and cloves. I have used cinnamon and clove powder. You can grind the cloves to make powder.

3. Tear up tulsi or holy basil leaves and bay leaf with your hands.

4. Mix all the ingredients with water in a pan or kettle.

5. Add black pepper powder to taste. I have used 1/8 teaspoon only.

6. Heat the pan or kettle. When it starts to rolling boil reduce the heat. Let it boil on low heat for 15 minutes.

7. After 15 minutes add tea leaves and switch off the heat. Steep the tea for 3 minutes. If you like strong tea boil for a few seconds more. Or if you like you can strain the tea immediately after removing from heat. I always steep the tea for 3 minutes.

8. Stir and strain the tea in teapot or cups. Add any sweetener of your choice. You can add jaggery powder, sugar, unrefined sugar, honey, stevia etc. Now add lemon juice and enjoy hot aromatic tea anytime.

Stay healthy stay happy!

Notes

1. This recipe is for 3 cup tea. You can increase or decrease the ingredients.

2. Use black pepper powder or freshly crushed black pepper according to your taste.

3. You can also make it without tea leaves and serve hot as kadha.

4. You can also add 1/4 teaspoon grated or powdered nutmeg or jaefhal.

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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Doi Potol Or Pointed Gourd / Parwal In Yogurt Gravy

Doi potol or pointed guard/parwal in yogurt gravy. A no onion garlic delicious and flavorful parwal curry from Bengali cuisine made with a blend of aromatic spices and yogurt.

Soft whole parwal or pointed gourd in spices infused rich aromatic gravy is best accompany with steamed rice, pulao, jeera rice, roti, paratha, puri or any bread. All the spices, yogurt or curd, poppy seeds, melon seeds and cashew nuts will make your parwal curry rich and mouthwatering. You may like some more parwal or pointed gourd recipes on this blog. Click on the name below for recipe.

1. Stuffed pointed gourd or potol dolma

2. Pointed gourd with poppy seeds and coconut

3. Paneer stuffed parwal mithai

4. Pointed gourd with poppy seeds

Sending this post to Facebook group Healthy Wealthy Cuisine for Satwik Treat theme suggested by Ruchi Shah who blog at Ruchis Veg kitchen. I love her vast collection of recipes. I recently bookmarked her Pinwheel samosa and Pressure cooker khandvi recipe to try. Do visit her space for many more wonderful recipes.

Check out the recipes of my fellow bloggers on this theme.

Bhindi kadhi by Preethi

Creamy pine nuts pasta by Shalu

Coconut rice by Jayashree

Satvik paneer butter masala by Poonam

Moong dal dosa by Ruchi

I have used cashew nuts in the recipe. But you can use almonds if you want. Any unsweetened thick yogurt can be used to make this parwal or pointed gourd curry. I have used homemade curd. To grind poppy seeds easily first dry grind the poppy seeds and then add other ingredients to grind. Or soak the poppy seeds in hot water for 15 minutes or microwave for 1 minutes to make smooth paste.

Recipe

Parwal or pointed gourd – 10 – 12

Ginger – 1/2 inch piece

Green chilli – 2 – 3 or to taste

Curd or yogurt – 4 tablespoon

Poppy seeds or khaskhas – 2 tablespoon

Cashew nuts – 1 tablespoon

Melon seeds – 1 tablespoon

Cumin or jeera powder – 1 teaspoon

Coriander or dhania powder – 1 tablespoon

Kashmiri red chilli powder – 2 teaspoon

Turmeric powder – 1/2 teaspoon + 1/4 teaspoon

Green cardamom – 3

Cloves – 3

Cinnamon – 1/2 inch piece

Bay leaf – 1

Salt to taste

Sugar – 1/2 to 1 teaspoon or to taste

Mustard oil – 3 tablespoon

Ghee or clarified butter – 2 teaspoon

Method

1. Wash the pointed gourd or parwal well. Cut off both the ends. Peel in strips. Make slits on both sides. Parwal should be intact.

2. Rinse again and drain the water. Marinate the parwal with 1/4 teaspoon turmeric powder and little salt. Keep aside.

3. Soak the melon seeds and cashew nuts in hot water. Grind the poppy seeds to make powder or you can also soak the poppy seeds in hot water or microwave for 1 minute.

4. Now grind ginger, green chilli, soaked cashew nuts and melon seeds with poppy seeds. Add little water to make smooth paste. You can also grind ginger and 1 – 2 green chilli separately.

5. In a bowl mix cumin powder, coriander powder, 1/2 teaspoon turmeric powder and Kashmiri red chilli powder with 3 tablespoon water.

6. Crush the green cardamom, cloves and cinnamon in a mortar pestle.

7. Heat mustard oil in a pan or wok. Fry the marinated parwal from all the sides till light brown. Remove from oil.

8. In the same oil add bay leaf and crushed green cardamom, cinnamon and cloves.

9. Stir and add mixture of cumin, coriander, turmeric and Kashmiri red chilli powder. Fry the spices on low heat for 2 – 3 minutes or till oil leaves the sides.

10. Now add all the ground mixture and saute for 2 -3 minutes again. Add fried parwal, salt and sugar. Mix well. Saute till parwal coated with spices. Add 1 cup water and cover the pan. I have made thick gravy but you can add more water to make thin gravy. I sometime do so. You can add 2 – 3 slit green chilli if you want.

11. Cover and cook on low medium heat for 5 – 6 minutes or till the parwal becomes soft. But be careful parwal should be intact.

12. Whisk the curd well. Add well beaten curd in the curry. Remember to keep the flame low while adding curd. Mix well. Cook on low heat for 3 – 4 minutes. You can add little more water if required to make thick gravy. Taste and adjust the seasoning.

13. Add ghee or clarified butter and switch off the heat.

14. Serve with steamed rice, pulao, jeera rice, roti, paratha, puri or any bread.

Notes

1. Add green chilli according to your taste.

2. Almond can be used instead of cashews.

3. Ghee or clarified butter is optional. If you don’t like skip it.

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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Bengali Sabur Khichuri Or Sabudana Khichdi With Moong Dal

Sabur khichuri or Bengali style sabudana khichdi with moong dal. A simple yet delicious flavorful no onion garlic fasting recipe. You can make it with potato, cauliflower, carrot or any vegetable of your choice.

This khichuri is not like North Indian sabudana khichdi but a khichdi with sabudana and moong dal or split yellow lentil. On fasting day we usually take one time meal. And it should be vegetarian and without onion garlic and rice. It may be Luchi, Kachodi or Radhabollobhi with Dum aloo or any no onion garlic curry. But this sabudana khichuri is easy and quick to make and better than deep fried foods. I love it simple but sometimes use cubed and fried potato.

I got this recipe from my loving masimaa Utpala Mallick. Usually I spent all my summer vacation with my masimaa, meshomoshai or uncle and my cousins at Ranchi. Masimaa was an excellent cook. I already shared her Orange steamed sandesh. I was a school going girl at that time and never cooked anything. Once she cooked this khichdi on one of her fasting day. I just loved the taste. When she made it in the second time I noticed the method and ingredients. And I made it first time when my maa and masimaa both were not at home. Still remember their surprised face after tasting the khichuri. Both said its too good and perfect. That was a fasting day so I was feeling very happy to see their happy faces. Both my masimaa and mother are left for heavenly abode. But they are always with me in my heart. Learned a lot from maa and her sisters. Do you remember Misti doi recipe? I got it from my sejomashi Gargi Gupta. I will share some more age old recipes soon. Stay tuned.

Its my contribution to 254 #Foodiemonday bloghop theme is Farali Farmaish suggested by Kalyani Sri who blog at Sizzlingtastebuds. Do visit her blog and YouTube channel for different types of healthy and delicious recipes. I have bookmarked her Coriander garlic walnut pesto and Baked broccoli casserole recipe to try.

Yes we can make luchi puri kachodi anything but this sabudana khichdi is a healthy option for one time meal. After the whole day fasting its better to take something quick and simple food in evening. If you like you can add cubed and fried one potato, fried cauliflower florets, carrot or small pieces of fresh coconut. Add the vegetables before adding water. Vegetables will become soft with dal. Add some more water if using vegetables. You can make the khichdi thick or thin consistency as you like. You can use less ghee or make it with oil and add a dollop of ghee at the end. You can also make it in a pressure cooker. I sometimes do so to save time. You can dry roast the dal before rinsing.

Recipe

Moong dal or yellow split lentil – 1/3 cup

Sabudana or tapioca – 1/4 cup

Grated ginger – 1 teaspoon

Green chilli – 2 – 3

Green cardamom – 2

Cinnamon – 1/2 inch piece

Cloves – 2

Bay leaf – 1

Water – 5 cup

Ghee or clarified butter – 1 – 2 tablespoon

Cumin seeds – 1/2 teaspoon

Turmeric powder – 1/2 teaspoon

Salt to taste

Sugar to taste

Fried cashew nuts and raisins to garnish, optional

Method

1. Rinse the moong dal and sabudana separately. Drain the water and keep aside. I don’t like sabudana much so used less than moong dal. You can use equal quantity or more sabudana and less moong dal. Choice is yours. I have made it one serving so used little less than 1/3 cup moong dal and 1 tablespoon less sabudana.

2. Crush the cardamom, cloves and cinnamon in a mortar pestle.

3. Heat ghee in a wok or pan. You can use half oil and half ghee. 1 tablespoon ghee is sufficient but I have used 2 tablespoon to enhance the flavour. If you don’t want to use ghee, you can make it with only oil. But add at least 1 teaspoon ghee at the end.

4. Fry the cashew nuts if using. Fry till golden brown and transfer on a plate. Now fry the raisins. When raisins puffed up immediately remove from ghee.

5. In the same ghee add cumin seeds, bay leaf, crushed cardamom, cloves and cinnamon. When cumin seeds start to splutter add grated ginger and 1 chopped green chilli.

6. Stir and add drained moong dal. Fry the moong dal. See notes for more options.

7. When dal starts to change colour add water, salt, turmeric powder and 1 – 2 slit green chilli. Mix well. Cover and cook for 15 minutes or till dal becomes soft.

8. Now add drained sabudana and sugar. Mix and cook again for 5 minutes or until sabudana becomes transparent.

9. You can add more water if you want your khichdi little thin consistency. Taste and adjust the seasoning if required. You can add a dollop of ghee at the end.

10. Garnish with coconut slices, fried cashews and raisins. You can also use chopped cilantro or coriander leaves to garnish. Serve hot with Date raisin jaggery chutney with mango bar, Mango raisin chutney, Instant sweet mango pickle , curd or any no onion garlic vegetable curry.

Notes

1. You can add cubed and fried potatoes, fried cauliflower florets, carrot and small pieces of fresh coconut in the khichdi. Add a little more water if using vegetables.

2. You can also use 1 chopped tomato with grated ginger and green chilli.

3. Add green chilli according to your taste.

4. To make it quickly you can cook it in a pressure cooker if you want. Dry roast the dal before rinsing and add everything when cumin seeds start to splutter.

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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Easy Pulao Or One Pot Rice

Easy to make spicy aromatic and delicious pulao. You need only onion, garlic, tomato and some spices to make this one pot meal.

You can use tomato ginger garlic paste if you want. Or use everything finely chopped, grated or minced. Do as per your convenience. This pulao is enough spicy and delicious but you can serve it with raita or any curry. You can also add green peas, sweet corn, cashews or raisins. I kept it simple to serve with mirchi ka salan. But you can add cashew nuts, raisins, green peas or sweet corn if you want. You can get some more rice recipes on this blog. Click on the name below for recipe.

1. Mexican green rice

2. Tricolor rice

3. Carrot rice

4. Mexican rice

5. Beetroot rice and raita

6. Mint rice

7. Spanish moulded rice

8. Aloo chutney pulao

9. Korean rice

10. Corn peas barista fried rice

Sending this post to Facebook group Healthy Wealthy Cuisine.
This time theme is one pot meal suggested by Shalu Jain who blog at Sunny Family Kitchen. Do visit her blog for different types of mouthwatering recipes.
Check out what my fellow bloggers shared on this theme.

Pressure cooker pulao with croutons and cauliflower by Vanitha

Matar paneer by Shalu

Vegetable masala khichdi by Preethi

Mint pulao by Jayashree

Mushroom tikka biryani by Narmadha

Creamy spinach pasta by Swaty

Baby potato pulao by Sasmita

To make this aromatic rice fry the onion, ginger, garlic, tomato and all the spices in a pressure cooker. Add rice gently mix and add water. Pressure cook for 1 whistle and let pressure settle down on it’s own. Your pulao is ready. Simple isn’t it? You can also add some cashew nuts and raisins if you like. I didn’t. I have served it with Mirchi ka salan .

Recipe

Basmati rice – 1 cup

Onion – 1 large, finely chopped

Garlic – 5 – 6 cloves, minced

Ginger – 1 inch piece, grated

Tomato – 2 large, chopped

Green chilli – 2-3 or to taste, chopped

Green cardamom – 3-4

Black cardamom – 1

Cinnamon – 1 inch piece

Cloves – 4

Mace or javitri – 2 strands

Star anise – 1, optional

Bay leaf – 2 medium

Cumin seeds or jeera – 1 teaspoon

Cumin or jeera powder – 1 teaspoon

Coriander or dhania powder – 1 teaspoon

Black pepper powder – 1/2 teaspoon

Red chilli powder – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Cilantro or coriander leaves – 2 tablespoon, chopped

Salt to taste

Oil or ghee – 2 – 3 tablespoon

Water – 1&1/2 cup

Method

1. Rinse and soak the rice in water for 15 minutes. Drain the water and keep aside.

2. Take out the seeds of black cardamom. Discard the outer layer.

3. In a mortal pastel crush green cardamom, seeds of black cardamom, cloves, cinnamon and mace or javitri.

4. Heat oil or ghee in a pressure cooker. You can use only ghee or oil. I have used half ghee and half oil.

5. Add cumin seeds, crushed cardamom, cloves, cinnamon mace, bay leaves and 1 star anise.

6. Now add onion, garlic and green chilli. Fry till onion becomes light brown.

7. Add grated ginger and tomatoes. Stir well. You can also use tomato ginger garlic paste. Add all the spices and salt. Saute till tomato becomes mushy.

8. Add rice and chopped cilantro or coriander leaves. You can also add few mint leaves if you want. Fluff the rice gently.

9. Add water and close the lid. Pressure cook for 1 whistle. After 1 whistle wait for 1 minute and then remove from heat. Remember to switch off the heat before second whistle.

10. Let the pressure settle down on it’s own. Remove the lid and fluff the rice gently. Serve hot with raita or any curry.

Notes

1. Green peas, sweet corn, cashew nuts or raisins can be added in the pulao.

2. You can add more green chilli, black paper or red chilli if you want your pulao more spicy.

3. If you want to cook in open pan add 2 cup of water.

4. You can also make this pulao in rice cooker, instant pot or microwave.

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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Corn Peas Barista Fried Rice Or Pulao

Corn peas barista fried rice or pulao. If you have rice and barista or fried onions ready then you can make it in a jiffy. A perfect rice dish for your party. Just prepare the rice and barista earlier. You can keep both in refrigerator. Fry and combine everything before serving. Easy isn’t it?

You may like some more rice recipes on this blog.

1. Korean rice or egg fried rice

2. Aloo chutney pulao

3. Spanish moulded rice

4. Mint rice or pulao

5. Beetroot rice

6. Mexican rice

7. Carrot rice

8. Tricolour rice

9. Mexican green rice

This week 240 #Foodiemonday bloghop theme is Cooking With Rice suggested by Narmadha who blog at Nams Corner. Narmadha has a wonderful blog with many mouthwatering recipes. I recently bookmarked her Chicken fry and Gluten free brownie recipe to try. Do visit her space for different types of delicious recipes.

Usually we store some frozen peas and corn in freezer. And I also keep some fried onions and barista in refrigerator. So if you don’t have much vegetables in your pantry then these stored ingredients comes handy. Make delicious rice with whole spices, barista, frozen sweet corn and green peas and enjoy. Serve it with any non veg curry or any spicy curry or simple raita. I have served it with Dum aloo.

Recipe

Sweet corn – 1 cup, boiled

Frozen peas – 1/2 cup

Onion – 3, thinly sliced

Basmati rice – 1 & 1/2 cup

Bay leaf – 2

Green cardamom – 3

Cinnamon – 1 inch piece

Cloves – 3

Star anise – 1, optional

Mace or javitri – 2 strand

Lemon juice – 1 teaspoon

Ghee or clarified butter – 2 tablespoons

Water – 2 cup

Salt to taste

Cumin seeds – 1 teaspoon

Oil – 1 tablespoons + to fry the onions

Method

1. Wash the rice well. Soak in water for 15 minutes.

2. Drain and add salt, bay leaf, cardamom, cinnamon, cloves, star anise, lemon juice, 1 tablespoon ghee or clarified butter and 2 cup water. Pressure cook for 1 whistle or microwave for 10 – 12 minute. Fluff the rice gently and discard the bay leaf. Rice shouldn’t be over cooked.

3. Fry the sliced onions till brown to make barista and keep aside.

4. In a pan heat 1 tablespoon oil and 1 tablespoon ghee. You can skip oil and use 2 tablespoon ghee if you like. Add cumin seeds.

5. When seeds starts to splutter add frozen peas and boiled sweet corn. Add little salt and fry for 2 minutes.

6. Add the rice and fried onion slices. Reserve little barista to garnish. Mix well. Taste and adjust salt if require. Mix gently, rice shouldn’t be break.

7. When everything combines well remove from heat. Garnish with barista or fried onion slices. Serve hot with any mutton or chicken curry or any spicy gravy. Or you can enjoy this aromatic rice with raita only.

Notes

1.You can use green chilli if you want. Add chopped green chilli after adding cumin seeds.

2. Be careful while making rice. Rice shouldn’t be mushy.

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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