Mediterranean Green Lentil Soup

Mediterranean green lentil or sabut moong soup. Delicious, flavourful, filling and comfort bowl of this lentil soup is perfect for winter.
Flavour of different powder spices like cumin, cinnamon etc. and the goodness of power packed green lentil and carrots with drizzle of extra virgin olive oil made this soup nutritious and mouthwatering.

After green gram Kabab here is a soup with green gram or lentil or beans.
This lentil is packed With Healthy Nutrients.
Mung beans (Vigna radiata) are small, green beans that belong to the legume family.
Mung beans are incredibly versatile and typically eaten in salads, soups and stir-frys.
They’re high in nutrients and believed to aid many ailments.
Mung beans are rich in vitamins and minerals.
Mung beans are high in nutrients and antioxidants, which may provide health benefits.
In fact, they may protect against heat stroke, aid digestive health, promote weight loss and lower “bad” LDL cholesterol, blood pressure and blood sugar levels.
Since mung beans are healthy, delicious and versatile, consider incorporating them into your diet.
To read more about health benefits of green beans click here.

You may like some more green lentil recipes on this blog.

1. Oats soya green gram toast

2. Green moong idli

3. Egg dal tadka

4. Sprouts and oats pan fried cutlets

5. Sprouts and oats appe

6. Green gram veg Kabab

I have already shared three more lentil or dal soup on this blog. Click on the name below for recipe.

1. Lebanese lentil lemon soup

2. Red lentil soup

3. Green gram carrot spinach soup

Monday again and this week’s 222 #Foodiemonday bloghop theme is Mystique Mediterranean suggested by Archana who blog at The Mad Scientists Kitchen.
Archana is a very dear friend and a talented blogger. She has a vast collection of recipes. Visit her space for different types of delicious recipes. I have already bookmarked her Ridge gourd chutney and Gobhi musallam to try.

According to Wikipedia Mediterranean cuisine is the foods and methods of preparation by people of the Mediterranean Basin region.
When Archana suggested the theme I was searching for a simple but comforting dish for winter. And loved this healthy and delicious recipe.
I have made little changes according to my taste and availability of the ingredients.
I have pressure cooked the lentil to make it quickly. But if you don’t want to use pressure cooker, you can make it in pan. After frying onion, garlic, ginger and carrots add the lentils and all the spices with salt. Mix and add 3 – 4 cup water. When it starts to rolling boil reduce the heat. Cover and cook on simmer for 40 – 45 minutes or till lentils becomes soft. Check in between and add more water if require.

You can also add chopped spinach in the soup.

Recipe

Green lentil or sabut moong – 1/2 cup

Carrot – 2

Onion – 2 medium, chopped

Garlic – 2 – 3 cloves, minced

Ginger – 1/2 inch piece, grated

Tomato – 4 medium, chopped

Cilantro or coriander leaves – handful, chopped

Salt to taste

Extra virgin olive oil – 2 tablespoon + to drizzle

Turmeric powder – 1/2 teaspoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Black pepper powder – 1/2 teaspoon or to taste

Red chilli powder – 1 teaspoon

Cinnamon powder – 1/2 teaspoon

Lemon juice – 1 tablespoon or to taste

Water – 3 & 1/2 cup

Method

1. Soak the lentil in sufficient water for 15 minutes.

2. Rinse well and pressure cook with 2 cup water, salt and turmeric powder. After 1 whistle reduce the heat. Cook on simmer for 10 – 15 minutes or until lentils becomes soft. Let the pressure settle down on it’s own.

3. Wash, peel and chop the carrots into small cubes.

4. Crush or grind the tomatoes.

5. Heat olive oil in a pan. Add chopped onions and fry till translucent.

6. Add minced garlic and grated ginger. Saute till onion becomes brown.

7. Add chopped carrots and saute for 2 minutes.

8. Add crushed or ground tomatoes, all the spice powder and salt. Add salt carefully, we have added salt in lentil also.

9. Saute till everything dried up.
Add boiled lentils and mix well.

10. Add 1 & 1/2 cup water and let it boil. When it starts to rolling boil, reduce the heat. Cover and cook on simmer for 10 minutes. Taste and adjust salt if require. You can add little more water if you want. But don’t make too runny.

11. Remove from heat. Add lemon juice and mix. You can add more lemon juice if you like your soup tangy.

12. Delicious lentil soup is ready. Drizzle olive oil. Garnish with cilantro or coriander leaves and lemon wedges. Serve hot.

Notes
1. Recipe adopted from here.
2. You can also use green chilli if you want your soup spicy.
3. If you don’t want pressure cook soak the lentil for 30 minutes and add after frying onion, garlic, carrots and toqmatoes. Add water as require. When it starts to rolling boil cover and cook on simmer for 40 – 45 minutes or till the lentil becomes soft.
4. Spinach can be used in the soup with carrots.
5. You can also use potato if you like.

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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Kathal Paneer Kofta Curry Or Raw Jackfruit And Cottage Cheese Balls In Gravy

Kathal paneer kofta curry or raw jackfruit and cottage cheese balls in gravy.
Gravy is rich creamy and delicious without cashew nuts or almond. Only nutritious melon seeds are used to thickened the gravy.
Low calorie and protein, vitamins and mineral rich melon seeds are not only excellent for thickened the gravy but also enhance the taste.

Melons derive their rich colour from beta carotin, which is good for eye.Dried melon seeds contain unsaturated fats and fibers. Watermelon seeds are rich in lysine, which can work wonders for diabetics.

Summers are here! And if there is one thing we can be thankful for in this scorching weather, it would have to be all the delicious fruits the season brings with it. A variety of Melons are seen at this time of the year, being sold by fruit vendors across the country at local vegetable markets.
Summer melons, be it musk melon, watermelon or honey dew melon, are packed with a dozen health benefits. But while relishing on the juicy flesh, have you been discarding the seeds laden with nutrition and health benefits? According to Healing Foods, it strongly recommends loading up on these miniature nutritional bombs you have ignored all your life. It notes, “Eat the seeds: The dried seeds contain unsaturated fats and fibers, makes nutritious addition to savoury dishes”.

Macrobiotic Nutritionist and Health Practitioner, Shilpa Arora says, “Everything begins with the seeds. These are living foods that give each cell in our body a renewed energy. All seeds are loaded with enzymes that aid digestion and absorption. In fact they have more enzymes than the actual fruit in the concentrated form.”

She goes on to say, “Summer melon seeds are great source of energy like magnesium, which is vital for a healthy heart. It is great for diabetics as it is loaded with essential amino acids like lysine and tryptophan. Melon seeds also provide a wonderful cure for insomnia because tryptophan induces relaxation and sleep.”

To read more about health benefits of melon seeds click here.

You may like some more kofta recipe on this blog.

1. Methi paneer kofta in palak gravy or fenugreek and cottage cheese balls in spinach gravy

2. Paneer kala chana kofta curry

3. Mint paneer kofta

4. Matar kofta

5. Aloo kofta curry

6. Soya kofta

7. Malai kofta

Monday again and this week’s 198 #Foodiemonday bloghop theme is Eid With Foodies.

My contribution is this delicious and easy to make kathal paneer kofta curry or raw jackfruit and cottage cheese balls in gravy. You can use your appe pan to fry the kofta in less oil. Fresh cream can be added in the gravy, I didn’t. If you don’t have melon seeds then you can use cashew nuts or almond or poppy seeds paste instead of melon seeds.

Recipe

For kofta

Kathal or jackfruit – 250 gram, boiled

Paneer or cottage cheese – 1 cup, crumbled

Besan or chickpea flour – 2 tablespoon

Salt to taste

Ginger – 1 inch piece, grated

Green chilli – 1 – 2, finely chopped

Bhaja moshla or roasted mixed spice powder – 1 teaspoon, get a recipe here
https://batterupwithsujata.wordpress.com/2018/03/18/roasted-mixed-spice-powder-or-bhaja-moshla/

Cumin powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

For gravy

Onion – 2, medium

Garlic – 4 – 5

Ginger – 1 inch piece

Tomato – 2, large

Green cardamom – 3

Clove – 3

Cinnamon – 1 inch piece

Salt to taste

Sugar – 1/2 teaspoon

Melon seeds – 3 tablespoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Slit green chilli – 2, optional

Oil – 3 – 4 tablespoon

Water – 2 cup

Method

1. Soak the melon seeds in warm water for 15 minutes.

2. Grind onions, garlic and ginger into smooth paste.

3. Grind tomatoes, green cardamom, cinnamon, cloves and melon seeds separately.

4. Mash the crumbled paneer or cottage cheese well to make smooth.

5. Squeeze the water of boiled kathal or jackfruit.

6. Mix with mashed paneer, besan or chickpea flour, salt, grated ginger, chopped green chilli, bhaja moshla or roasted mixed spice powder, cumin powder and garam masala powder.

7. Mix everything well and make small balls.

8. Heat oil in a pan. Fry the balls till golden brown from all the sides. Place the fried balls on a paper towel. If you want, you can use appe pan to fry the kofta in less oil. Or use your air frier to make kofta balls brown.

9. In the same oil fry onion, garlic and ginger paste till onion mixture starts to change it’s colour.

10. Now add ground tomatoes, green cardamom, cinnamon, cloves and melon seeds paste.

11. Saute and add salt, sugar, cumin powder, coriander powder, turmeric powder, garam masala powder and kashmiri red chilli powder.

12. Saute till oil leaves the sides. Add water and 2 slit green chilli. Let it boil.

13. When it starts to rolling boil reduce the heat. Cook on simmer for 15 – 20 minutes.

14. Add fried kofta and cook for 2 minutes more.

15. You can add 1 – 2 tablespoon cream if you want. Remove from heat.

16. Garnish with cilantro or coriander leaves.
Serve hot with steamed rice, roti, paratha, naan, puri pulao, jeera rice, fried rice or any bread.

Notes

1. Cashew nuts, almond or poppy seeds paste can be used instead of melon seeds.

2. You can use your appe pan or air frier to fry the kofta in less oil.

3. Use chilli according to your taste.

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

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Gluten Free Cornmeal Carrot Cake

Gluten free eggless cornmeal carrot cake.
A super soft, moist and delicious eggless cake with cornmeal, oats and Soyabean flour. You will love the taste and flavour of cinnamon and carrot.

 

I have already shared two more carrot cake on this blog.

Sugar free carrot cake

Whole wheat carrot cake

You may also like some more carrot recipes here.
Sugar free carrot bottle gourd fudge or barfi

Carrot rice

Green gram carrot spinach soup

Carrot bean beet almond soup

 

4th April is celebrated as World Carrot Day.

Ahhh the ubiquitous carrot, favorite food of rabbits, amazing for your eyesight, and the foundation of what is easily one of the greatest cakes ever conceived.
The history of Carrot Day is really the history of the carrot, and research of this incredibly popular root has revealed that it likely finds its origins in Central Asia. Through thousands of years of careful cultivation, we have ultimately arrived at the bright orange, slightly sweet, not at all bitter variety of carrot we have today! http://www.carrotday.com established Carrot Day in 2003, and it’s spread throughout the world to all the places the carrot is known.
Source

Monday again and this week’s 189 #Foodiemonday bloghop theme is gajar ka jalwa suggested by Poonam Bachhav who blog at Annapurna.
Do visit her space for some healthy and delicious recipes. So we bloghop members are celebrating Carrot day with different carrot recipes.

Earlier I have used Soyabean flour and oats in my cakes. But this time also used cornmeal. And very happy with the taste and texture. Coming soon with one more bake with cornmeal.
Till then enjoy this soft and moist carrot cake. I have made it simple. But you can add choco chips or any dry fruits like raisins, cashews, almond or walnut etc in the batter.
I have made it in bundt pan but you can use round, square or any baking pan or loaf pan. Or use muffins or cupcake moulds to make cupcake.

Recipe

Grated carrot – 1 & 1/2 cup

Cornmeal – 1/2 cup

Oats powder – 1/2 cup

Soyabean flour – 1/2 cup

Cinnamon powder – 1 teaspoon

Cardamom powder – 1/2 teaspoon

Nutmeg powder or grated nutmeg – 1/4 teaspoon

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Milk powder – 1/2 cup

Milk – 3/4 cup

Vinegar – 1 tablespoon

Olive oil or butter – 1/4 cup

Powdered sugar – 1/2 cup

Method

1. Preheat the oven at 180°.

2. Grease a baking pan and dust with cornmeal.

3. Grate the carrot with fine grater. You can use your food processor but use the attachment accordingly. I have used box grater.

4. Mix vinegar in room temperature milk and keep aside.

5. In a bowl sift cornmeal, oats powder, soya flour, baking powder, soda, cardamom powder, cinnamon powder and nutmeg powder.

6. In a large bowl whisk oil or butter and powdered sugar.

7. Add vinegar mixed milk and whisk again.

8. Add milk powder and whisk well.

9. Add all the dry ingredients gradually and mix. Make a smooth and lump free batter.

10. Fold in grated carrot.

11. Pour the batter into greased and flour dusted baking pan.

12. Tap the pan gently to remove air bubbles.

13. Bake in preheated oven at 180° for 30 – 40 minutes.
Every oven take different time so check after 25 minutes. Insert a toothpick in the middle, it should comes out clean.

14. Let the cake cool down completely before serving.

Notes

1. You can add any dry fruits or choco chips in the batter.
2. Refined flour, whole wheat flour or any mixed flour can be used instead of cornmeal oats and Soyabean flour.
3. Instead of bundt pan you can use any baking pan. Or muffins or cupcake moulds can be used to make cupcakes with this batter.

 

Check out some different carrot recipes shared by my fellow bloggers.

 

facebook_1554261479074-872129653.jpg

 

Gajar ka khatta mitha achar by Swaty

Gluten free cornmeal carrot cake by Sujata

Carrot oatmeal pancake by Poonam

Healthy Thai carrot salad by Priya

Carrot oatmeal cookies by Mayuri

Carrot Vada by Preethi

Indian spice roasted carrot hummus by Kalyani

Oven roasted carrot by Archana

Carrot mini crescent rolls by Sasmita

Instapot carrot halwa

So join the fun and celebrate Carrot Day yourself !

 

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

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
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Vegan Fruity Golden Smoothie With Turmeric And Aloe Vera

Vegan fruity golden smoothie with fresh turmeric and Aloe Vera.
Dairy free golden smoothie with fresh turmeric, ginger, Aloe Vera gel, grapes, orange, carrot, cucumber, coconut milk and flavoured with mint and cinnamon. A perfect breakfast smoothie for weight watchers.

You don’t need to make juice of orange and carrot. Just use finely chopped or grated carrot and remove the skin and seeds of orange before using. Smoothie is enough sweet due to orange and carrot so you don’t need any sweetener.
You can get some more smoothie recipe here.

Turmeric is known for it’s healing compounds curcumin. Ginger is high in gingerol, a substance with powerful anti-inflammatory and antioxidant properties.
Earlier I have shared turmeric shot recipe. Click here to get the recipe.

Here are some health benefits of the ingredients used in this smoothie.
1. Orange is high in Vitamin, C. Healthy immune system. Prevents skin damage. Keeps blood pressure under check. Lowers cholesterol. Controls blood sugar level. Lowers the risk of cancer.
Source

2. Grapes are packed With Nutrients, Especially Vitamins C and K. High Antioxidant Contents May Prevent Chronic Diseases. Plant Compounds May Protect Against Certain Types of Cancer. Beneficial for Heart Health in Various Impressive Ways. May Decrease Blood Sugar Levels and Protect Against Diabetes.
Source

3. Carrots health benefits includes supporting healthy eyes, a good source of antioxidants, supporting healthy heart, supporting health teeth and gums, treating wounds, improving brain health and cognitive functions, fighting cancer, supporting better digestion, maintaining youthful age, supporting healthy hair and skin and lowering the risk of developing diabetes.
Source

4. Though commonly thought to be a vegetable, cucumber is actually a fruit.
It’s high in beneficial nutrients, as well as certain plant compounds and antioxidants that may help treat and even prevent some conditions.
Also, cucumbers are low in calories and contain a good amount of water and soluble fiber, making them ideal for promoting hydration and aiding in weight loss.
Source

5. Turmeric Contains Bioactive Compounds With Powerful Medicinal Properties .Curcumin Is a Natural Anti-Inflammatory Compound. Turmeric Dramatically Increases the Antioxidant Capacity of the Body. Curcumin Boosts Brain-Derived Neurotrophic Factor, Linked to Improved Brain Function and a Lower Risk of Brain Diseases.
Source

6. Aloe Vera contains healthful plant compounds. Antioxidant and antibacterial properties. Accelerates the healing of burns. Reduces dental plaque. Helps treat canker sores. Reduces constipation. May improve skin and prevent wrinkles. Lowers blood sugar levels.
Source

Now coming to the easy and simple recipe. Just combine everything and blend till the mixture becomes smooth. I don’t like the flavour of fresh turmeric so I have added cinnamon. Because of mint leaves and cinnamon you hardly notice turmeric flavour. If you want you can omit mint or cinnamon. But I recommend to use both for a lovely flavour.

Recipe

Grapes – 1 cup

Orange – 1 large or 2 small

Carrot – 1, grated or finely chopped

Cucumber – 1, optional

Ginger – 1/2 inch piece, optional

Fresh turmeric – 1/2 inch piece

Mint leaves – few

Lemon juice – 1 – 2 tablespoon or as require

Aloe Vera gel – 1 – 2 tablespoon

Coconut milk – 1/2 cup

Cinnamon powder – 1/2 teaspoon, optional

Method

1. Peel and remove the seeds of orange. I have small oranges so used two oranges. If you have large orange then use one.

2. Peel and chop the cucumber. Taste before using. Cucumber should not be bitter.

3. Peel and grate or finely chop the ginger and fresh turmeric.

4. Combine everything, add 1 tablespoon lemon juice and blend till smooth and frothy. Taste and add more lemon juice if require.

5. Pour in your favourite glass. You can add some ice cubes in the glass if you want.

6. Garnish with mint leaves, cucumber and lemon wedges. Serve chilled or in room temperature.

Notes
1. If you want sweeter smoothie omit the cucumber
2. If you don’t like cinnamon then you can skip it.
3. Add lemon juice according to your taste.

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

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

Broccoli malai curry.
Yes broccoli again. But this time with a rich finger licking gravy. Generally we make this malai curry with prawns or chingri. Called chingri malai curry. If you want you can make prawns or any fish instead of broccoli with this gravy.

This week our 186 #Foodiemonday bloghop theme is plant based milk recipes suggested by Archana Gunjikar Potdar who blog at Mad Scientist’s Kitchen. Visit her blog for some awesome recipes.

Today I am sharing my brother Sanjay’s recipe. I already shared his one more recipe.
Radhaballvi with dum aloo.

He always used strained water of soaked dry red chilies in his non-vegetarian dishes. In his view ‘its enhance the taste and colour’. So I have followed his method today. Try this gravy with any vegetables or fish chicken etc. And please let me know how it turns out.

Recipe

Broccoli – 1

Onion – 2

Garlic – 2 – 3

Ginger – 1 inch piece

Tomato – 2 medium

Green cardamom – 2

Cinnamon – 1 inch piece

Cloves – 3

Bay leaf – 1

Coconut milk – 1 cup

Cashew nuts – 10 – 12

Poppy seeds or khas khas – 1 tablespoon

Cumin powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Kashmiri red chilli powder – 1 tablespoon

Dry red chilli – 3

Salt to taste

Water – 1 cup + 1/4 cup

Mustard oil – 3 – 4 tablespoon + 2 teaspoon

Slit green chilli to garnish

Method

1. Soak the poppy seeds and cashew nuts in hot water.

2. Soak the dry red chilli in 1/4 cup water for 20 – 25 minutes.

3. Blend the soaked red chillies with it’s water. Strain the water with a sieve and keep aside. Discard the skin and seeds of dry red chilli.

4. Grind onion, ginger and garlic into smooth paste.

5. Grind tomatoes, soaked cashews and poppy seeds altogether. Make a smooth paste.

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

7. Rinse the broccoli well. Cut the broccoli onto small florets.

8. Heat 2 teaspoon oil in a pan. Add the chopped broccoli.

9. Fry till the broccoli starts to change it’s colour. Remove from heat and keep aside.

10. Heat 3 – 4 tablespoon oil in the same pan. Add bay leaf, crushed green cardamom, cinnamon and cloves.

11. Add onion, garlic and ginger paste. Sauce till the ground paste becomes light brown.

12. Add tomato, cashew and poppy seeds paste. Add cumin powder, kashmiri red chilli powder and turmeric powder.
Saute till oil leaves the sides.

13. Add fried broccoli florets and salt. Mix well.

14. Saute for 1 – 2 minutes.
Add strained water of dry red chilli, coconut milk and water. You can also add some slit green chilli. Stir and mix well.

15. When it starts to rolling boil reduce the heat. Cover and cook on simmer for 10 – 15 minutes or until the broccoli becomes tender.

16. Taste and adjust the seasoning.
Remove from heat. You can add 1 – 2 teaspoon ghee or clarified butter if you like. I didn’t.

17. Garnish with slit green chilli.
Serve with steamed rice, pulao, jeera rice, roti, paratha, naan, puri or any bread.

Notes
1. You can make prawns or any fish or chicken in this gravy.
2. Any vegetables can be used instead of broccoli.

4. You can also make this curry with less oil if you want.

5. Any vegetable oil can be used instead of mustard oil.

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

I would love to hear from you. Please share your thoughts and suggestions in comment.
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No Onion Garlic Vegan Makhana Or Fox Nut / Lotus Seeds Curry

No onion garlic vegan makhana or fox nut/lotus seeds curry.
A lip-smacking gravy with makhana or lotus seeds/fox nuts, cashews, melon seeds and poppy seeds or khas khas. Gravy is perfectly rich, creamy and delicious without onion garlic.

Sending this post to 183 #Foodiemonday bloghop Indian super food theme. This week Vidya Narayan who blog at Masalachilli suggested the theme.
Do visit her space for traditional recipes with some wonderful bake.

My humble contribution is this no onion garlic vegan makhana curry.

In India, these Lotus seeds are commonly referred to as Makhana. Usually people consume it during their fasts or even use it as an ingredient in Indian cuisines or sweet dishes. However, not many people are aware of its health benefits and nutritional value.
The first and foremost advantage of consuming lotus seeds is that it acts as an anti-aging agent.
Lotus seeds are known as a great source of protein which is extremely beneficial to the body. Doctors even recommend the intake of lotus seeds to combat protein deficiency in the body.

Lotus seeds are low in cholesterol, saturated fat and sodium. They are an extremely good source of manganese, potassium, magnesium, thiamine, protein and phosphorus.
It helps to eliminate all the spleen from the body and keeps it clean from the unnecessary cholesterol, therefore, maintaining the body’s cholesterol level. The potassium content is a great advantage for heart as it reduces the risk of heat stroke and hypertension. It is helpful in flushing out excess water and sodium from the body. It is of a great help in case there are muscle contractions, which can lead to cramps.
Source

Recipe is very easy to make. You need only ground ginger, chilli, tomatoes, cashew, melon seeds, poppy seeds, coconut, cardamom, cinnamon and cloves. I have made it with oil. But if you want you can also use butter.

Recipe

Makhana or fox nut – 2 & 1/2 cup

Green peas – 1 cup

Tomato – 3 medium

Green chilli – 1 – 2, chopped

Ginger – 1/2 inch piece

Poppy seeds or khas khas – 1 tablespoon

Cashew nuts – 2 tablespoon

Melon seeds – 1 tablespoon

Grated fresh coconut – 2 tablespoon

Green cardamom – 2

Cinnamon – 1/2 inch piece

Cloves – 2

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Kashmiri red chilli powder – 1 & 1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Salt to taste

Sugar – 1/2 to 1 teaspoon or to taste

Oil – 2 tablespoon + 2 teaspoon

Water – 1 & 3/4 cup

Method

1. Soak the poppy seeds or khas khas in hot water or microwave for 1 minute with little water.

2. Soak the cashew nuts and melon seeds in warm water for 15 minutes.

3. Grind tomatoes, green chilli, ginger, green cardamom, cinnamon, cloves, soaked poppy seeds, melon seeds, cashew nuts and coconut altogether. Make a smooth paste.

4. Heat 2 teaspoon oil in a pan. Add fox nuts or makhana. Fry till makhana becomes crisp and light golden brown.

5. Stir constantly and be careful. Makhana shouldn’t be black.
Remove from heat and place on a plate.

6. Now heat 2 tablespoon oil and add the ground paste. Add salt, sugar, cumin powder, coriander powder, turmeric powder and kashmiri red chilli powder. Mix well.

7. Saute till oil leaves the sides.
Add green peas. Mix and saute for few seconds.

8. Add water and when it starts to boil reduce the heat. Cover and cook on simmer for 5 – 6 minutes or until green peas becomes soft.

9. Add makhana or fox nut. Mix and cook on simmer for 3 – 4 minutes.

10. Your curry is ready. You can add 1-2 tablespoon fresh cream and 1 teaspoon crushed kasuri methi at the end. I didn’t.

11. Garnish with slit green chilli and cilantro or coriander leaves.
Serve with jeera rice, pulao, steamed rice, puri roti, paratha, naan or any bread.

Notes

1. You can use butter instead of oil.
2. Almond can be used instead of cashew nuts. Or use cashew nuts and soaked and peeled almond both.

3. Use chilli according to your spice tolerance.

4. You can add fried cashew nuts in the gravy.

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

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

Please visit my facebook page and hit the like button to get the latest update
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Dundee Cake / Eggless Cake

Dundee cake.
My first cake of the year. No not gluten free or dairy free its only egg free.
Mixed taste of almond, lemon, orange, blackberry preserve, cardamom and cinnamon made this cake super yummy and aromatic.

The cake is often made with currants, sultanas and almonds; sometimes, fruit peel may be added to it. The cake originated in nineteenth-century Scotland, and was originally made as a mass-produced cake by the marmalade company called Keiller’s. Keiller’s marmalade company first mass-produced the cake commercially and have been claimed to be the originators of the term “Dundee cake”. However, similar fruit cakes were produced across Scotland. A popular story is that Mary Queen of Scots did not like glace cherries in her cakes, so the cake was first made for her, as a fruit cake that used blanched almonds and not cherries. The top of the cake is typically decorated with concentric circles of almonds. Today, the cakes are often sold in supermarkets throughout the United Kingdom.
The cake was also made and marketed in British India, and in independent India after 1947, by Britannia Industries and its successor firms. However, after 1980 the cake was withdrawn from the market though it continued to be supplied privately as a corporate Christmas gift by the maker. Queen Elizabeth is reported to favour Dundee cake at tea-time.
Source – Wikipedia

I have made it with refined flour or maida but you can use whole wheat flour or atta or any flour of your choice. Or use gluten free flour if you want. If you want to make it vegan then you can use almond milk or coconut milk.
I have used candied cherries, almond and raisins. If you have sultana you can also use it.
Usually we add orange marmalade or apricot jam in this cake. But this time I have got a bottle of English blackberry preserve from Bhuira jam as a gift hamper. So I used it and loved the taste. You can use orange marmalade or apricot jam if you want.

Recipe

Refined flour or maida – 1 & 1/2 cup + 2 teaspoon

Powdered sugar – 3/4 cup

Butter – 2 tablespoon

Oil – 1/2 cup

Almond – 1/4 cup

Candied cherry – 1/4 cup, chopped

Raisins – 1/4 cup

Blackberry jam or preserve – 3 tablespoon

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Cinnamon powder – 1 teaspoon

Cardamom powder – 1 teaspoon

Milk – 1/2 cup

Lemon juice – 1 tablespoon

Orange zest – 1 teaspoon

Lemon zest – 1/4 teaspoon

Vanilla essence – 1 teaspoon

Almond – 25, blanched

Method

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

2. Grease a round cake pan with oil or butter and dust with little flour.

3. Grind the almonds and keep aside.

4. Mix lemon juice in lukewarm or room temperature milk. It will start to curdle.

5. Mix 2 teaspoon refined flour with chopped candied cherries and raisins to avoid sinking at the bottom. You can also add 1/4 cup sultana if you have.

6. Sieve refined flour or maida, baking powder, soda, cardamom powder and cinnamon powder. Add ground almond in the flour mixture.

7. In a large bowl mix butter, oil and powdered sugar. Whisk well.

8. Add lemon juice mixed milk and whisk again.

9. Add jam or preserve, orange zest, lemon zest and vanilla essence. Mix well.

10. Now add all the dry ingredients gradually. First add half of the flour mixture, mix well and then add remaining flour mixture.

11. Make a lump free batter. Don’t over beat.

12. Fold in raisins and chopped candied cherries.

13. Pour the batter into the greased and flour dusted cake pan. Level the top with a spoon.

14. Tap the cake pan 3 – 4 times to remove air bubbles.

15. Peel the blanched almonds and decorate over the cake.

16. Bake at 170° for 30 – 40 minutes or till the toothpick comes out clean. Check after 30 – 35 minutes. Insert a toothpick in the middle it should comes out clean.
Every oven takes different time. Mine takes 45 minutes. Keep an eye after 30 minutes. Don’t over bake.

17. Let the cake completely cool down before slicing.
Happy baking 😊

Notes

1. You can use gluten free flour if you want.
2. For dairy free version use almond milk or coconut milk.
3. You can add sultana or 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
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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