coriander – Batter Up With Sujata

Chatpata Gobhi Or Spicy Cauliflower Stir Fry

Chatpata gobhi or spicy cauliflower stir fry.
Quick and easy to make no onion garlic cauliflower dry curry.
Try and enjoy a completely different taste. I love South Indian tadka and as well as our Bengali spices. So here is a humble winter vegetable cauliflower in a new taste.
Tempering with mustard seeds, cumin, curry leaves and Bengali bhaja moshla
made this cauliflower aromatic and lipsmacking. You don’t need to add water in this dry cauliflower sabji. A perfect side dish goes well with any bread or rice dishes.

You may like three more cauliflower recipes on this blog.

1. Cauliflower with ginger

2. Cauliflower with coconut and poppy seeds

3. Fulkopir paturi or cauliflower with poppy seeds and mustard

This week our 219 #Foodiemonday bloghop theme is winter veggie affair suggested by lovely Sasmita who blog at First Timer Cook. Sasmita is a very talented blogger. I love her all the recipes, specially authentic dishes. Recently bookmarked her rose flavored kaju katli to try.

Recipe is very simple. If you have bhaja moshla or ground roasted spices ready then you can make it in a jiffy.

Recipe

Cauliflower – 1 medium

Green peas – 1/4 cup, frozen or boiled

Bengal gram or chana dal – 1/4 cup

Sweet corn – 1/4 cup, boiled

Curry leaves – 8 – 10

Rai or mustard seeds – 1/2 teaspoon

Cumin seeds – 1 teaspoon

Dry red chilli – 1

Hing or asafoetida – 1/4 teaspoon

Oil – 2 – 3 tablespoon

Grated ginger – 1 teaspoon

Grated coconut – 2 heaped tablespoon + to garnish

Green chilli – 2, chopped

Tomato – 2 small, chopped

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Bhaja moshla or roasted mixed spice powder – 1 teaspoon

Salt to taste

Cilantro or coriander leaves – handful, chopped

Ginger julienne to garnish

Method

1. Cut the cauliflower into small florets.
Pour sufficient hot water over the cauliflower florets and mix 1/2 teaspoon salt and let it cool down. Drain the water and keep aside.

2. Pressure cook rinsed chana dal or Bengal gram with water for 1 whistle. Reduce the heat and cook on simmer for 15 – 20 minutes. Let the pressure settle down on it’s own. Drain the water and keep aside.

3. Heat oil in a pan. I have used mustard oil but you can use any oil of your choice.

4. Add mustard seeds, cumin seeds, dry red chilli, hing or asafoetida and curry leaves.

5. When the seeds starts to crackle add grated ginger and chopped green chilli.
Stir and add cauliflower florets. Fry for a minute.

6. Add chopped cilantro or coriander leaves, chopped tomatoes, salt, cumin powder, coriander powder, turmeric powder and grated coconut. Mix well.

7. Cover and cook on low heat until the cauliflower becomes soft. Stir in between.

8. Add sweet corn, green peas and boiled chana dal. Mix well.

9. Cook for 7 – 8 minutes more on low heat. Keep stirring to avoid sticking at the bottom. Taste and adjust the seasoning.

10. Increase the heat add bhaja moshla or roasted and ground mixed spices mix and remove from heat. Get the bhaja moshla recipe here.

11. Garnish with grated coconut,curry leaves and ginger julienne. You can also use chopped cilantro or coriander leaves to garnish.
Serve with paratha, roti or Indian flat bread, naan, fried rice, pulao, jeera rice, dal chawal 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.

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No Onion Garlic Broccoli Potato Stir Fry

No onion garlic broccoli potato stir fry with Bengali bhaja moshla or roasted mixed spice powder. Very easy and quick recipe.

Do you love broccoli? And Bored with same taste? Now here is a simple yet delicious recipe for broccoli and potato. But if you want you can skip potato and and make it with only broccoli.

And do you know that broccoli is not only one of the most nutritious vegetable.
Broccoli Could Be a Secret Weapon Against Diabetes, Say Scientists.Broccoli contains an ingredient that can help those with type 2 diabetes control their blood sugar level, according to a new study – potentially providing a much-needed treatment option for millions.
Source

I have already shared some different broccoli recipes on this blog.

1. Broccoli with egg and tomato

2. Broccoli stir fry with lemon and ginger julienne

3. Broccoli Almond Cheese Soup

4. Broccoli with cottage cheese and mixed vegetables

5. Broccoli malai curry

My vegetable vendor brings lots of broccoli every day and always request to buy at least one. Look how he brings fresh vegetables for us.

And every time I can’t repeat same recipe. So here is another broccoli recipe for you. You need only ginger and green chilli with some dry spices to make this delicious stir fry.

Recipe

Broccoli – 1

Potatoes – 3 medium

Green peas – 1/2 cup

Green chilli – 1 – 2, chopped

Ginger – 1 inch piece, grated

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Salt to taste

Cumin seeds – 1/2 teaspoon

Roasted spices – 1 teaspoon, get the recipe here

Oil – 2 – 3 tablespoon

Method

1. Peel and sliced the potatoes. Rinse, drain and keep aside.

2. Wash the broccoli. Chop into small florets.

3. Heat oil in a pan.
Add cumin seeds and let them splutter. You can add little hing or asafoetida if you want.

4. Add grated ginger and green chilli. Fry till the ginger starts to change it’s colour.

5. Add broccoli and potatoes. Saute for a minute.

6. Add salt, cumin powder, coriander powder, turmeric powder and garam masala powder. Mix well.

7. Cover and cook on low flame. Stir occasionally.

8. Cook till the potatoes and broccoli becomes tender.

9. Add roasted spices or bhaja moshla and mix.

10. Remove from heat. Garnish with cilantro or coriander leaves.
Serve with roti, paratha, puri or any bread. Or use as a sandwich stuffing with onion and tomato slices.

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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Dal Kanda Or Dry Chana Dal Fry

Dal kanda or dry chana dal/Bengal gram fry from Maharashtrian cuisine.
A delicious dal with a twist. Yes you can serve this delicious dal instead of vegetable curry. Best accompany with roti, paratha, puri, naan or any bread. Taste is spicy and lip-smacking.

You can make it in open pot but I have used pressure cooker for quick cooking. Generally we make dal or lentil a semi thick consistency. But this dal is dry. You will love the taste and flavour.

You may like some different kinds of dal recipes on this blog.
Whole Masoor dal

Dal palak

Egg dal tadka

Beetroot dal or lentil curry

Sending this post to Facebook group Recipe swap challenge, created by Jolly and Vidya. This month my partner is Ashima Goyal who blog at My Weekend Kitchen.
I have selected her delicious dal kanda or dry chana dal fry. And I am very happy with the taste and flavour.
Thanks Ashima for this wonderful recipe.
According to Ashima she learned this as a Bohri cuisine in her in laws home.

Recipe

Chana dal or Bengal gram – 1 cup

Ghee/clarified butter or oil – 2 tablespoon

Cumin seeds – 1 teaspoon

Hing or asafoetida – a pinch

Dry red chilli – 2

Green chilli – 1-2, chopped

Garlic – 3 – 4 minced

Ginger – 1 inch piece, grated

Onion – 2, chopped

Tomato – 2, chopped

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Red chilli powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Salt to taste

Cilantro or coriander leaves – 2 tablespoon, chopped

Lemon juice – 1 tablespoon

Kasuri methi or dried fenugreek leaves – 1 – 2 teaspoon

Method

1. Dry roast kasuri methi or dry fenugreek leaves till crisp and keep aside.

2. Wash the dal or lentil and soak in water for 30 minutes.

3. Pressure cook with 1 & 1/2 cup water for 5 – 6 whistle or till the lentils becomes soft. Dal should be soft not mushy.

4. Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
Add hing and dry red chilli.

5. Add chopped onions, green chilli, minced garlic and grated ginger.

6. Fry till onions becomes translucent.
Add chopped tomatoes, salt, cumin powder, coriander powder, turmeric powder, red chilli powder and garam masala powder.

7. Saute till the tomatoes becomes mushy. Add chopped cilantro or coriander leaves.

8. Now add boiled Bengal gram or chana dal with its water. Mix well.
Cook on low flame till dried up. Switch off the flame.

9. Crush the dry roasted kasuri methi between your palm and sprinkle over the dal.
Add lemon juice and mix well.

10. Taste and adjust the seasoning.
Garnish with onion rings, lemon wedges and cilantro.

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

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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Aloo Chutney Pulao Or Spicy Green Rice With Potatoes

Aloo chutney pulao. Or Spicy tangy delicious green rice with potatoes. One pot meal to serve in a jiffy.
After Gujarati cuisine now a dish from Hariyana.

Haryana is a state in Northern India.
Haryana became one of the most economically developed regions in India with its agricultural bloom. The state enjoys a blend of urban and rural population and boasts a rich culture and tradition. If we talk about Haryana’s cuisine, it evokes simplicity. Haryanvi cuisine is just like the people in Haryana – simple, grounded and inevitably linked to the land. You will not find people opting excessively for restaurant food, especially in the smaller towns, as home-made meals are most cherished, using ingredients grown mostly in their own land.
Source

This month in Shhhhh cooking secretly challenge
facebook group we are sharing different dishes from Hariyanvi cuisine. In this group members are paired up every month. And the pairs give each other two secret ingredients. This month my partner is a very talented blogger Priya Satheesh. Who blog at Priya’s menu.
Priya gave me two delicious ingredients potato and coriander leaves. And I gave her moong dal and bajra. Check out her blog for the amazing recipe she shared with these ingredients.

I have made this rice according to my taste , if you want to make authentic recipe you can omit cumin powder, green cardamom and lemon juice. But these ingredients enhance the taste. I like tangy taste but if you don’t like your rice tangy use less lemon juice or skip it.

Recipe

Rice – 1 cup

Potato – 8, small sized

Black Cardamom – 1

Green cardamom – 2 – 3

Cinnamon – 1 inch piece

Cloves – 3

Bay leaf – 1

Coriander or cilantro leaves – 1/2 cup

Mint leaves – 1/2 cup

Ginger paste – 1 teaspoon

Garlic paste – 1 teaspoon

Anardana or pomegranate seeds – 1/2 teaspoon

Fennel seeds or saunf – 1/2 teaspoon

Green chilli – 3 – 4 or to taste

Lemon juice 1 – 2 teaspoon

Salt to taste

Cumin powder – 1 teaspoon

Black pepper powder – 1/2 teaspoon

Ghee/clarified butter or oil – 2 tablespoon

Water – 3 cup

Method

1. Wash the rice and soak for 15 minutes.

2. Peel the potatoes. Wash, drain and prick allover the potatoes with a fork. Keep aside.

3. Grind coriander or cilantro leaves, mint leaves, green chilli, fennel seeds and anardana or pomegranate seeds. Make a smooth paste. Add ginger garlic paste and blend again.

4. Crush the green cardamom, cinnamon and cloves. I have used my mortar pestle to crush.

5. Marinate the potatoes with half of the ground mixture.

6. Heat oil or ghee in a pressure cooker. I have used half oil half ghee or clarified butter.

7. Add black cardamom and crushed green cardamom, cloves, cinnamon and bay leaf.

8. Then add the marinated potatoes, remaining ground mixture, salt, cumin powder and black pepper powder. Saute for 4 – 5 minutes.

9. Add the drained rice. Mix well. Saute for few seconds.

10. Add water and lemon juice. Close the lid.

11. Switch off the heat after 3 whistle.
Don’t try to open the pressure cooker immediately. Let the pressure settle down on it’s own.

12. Open the pressure cooker. Fluff the rice gently.

I have microwave the cooked rice for 3 minutes on full power before serving. But this step is optional. You can serve immediately.
Serve hot with any raita.
Happy cooking!!

Notes

1. You can make it in your rice cooker with same process.

2. Add chilli according to your taste. If you like more spicy then you can add more green chilli and pepper powder.

3. If you don’t like your rice tangy use only 1 teaspoon lemon juice or skip it.

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

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Roasted Mixed Spice Powder Or Bhaja Moshla

Roasted mixed spice powder.
An aromatic mixture of roasted green cardamom, cloves, cinnamon, cumin, bay leaf, cumin, coriander and red chilli.
It will enhance the flavour of your savoury dishes. Add a spoon full to your chop or cutlet mixture, potato stuffing for aloo paratha, aloo tikki or burger patties, sandwich stuffing, curries, dum aloo or anything you want to make aromatic and spicy.

Sending this post to 136th #Foodiemonday bloghop theme is #MasalaPowder.

When Preethi decided the theme I remember my mother’s bhaja moshla or dry roasted mixed spice powder recipe. She always used to store two type of dry roasted mixed spice powder.

One is dry roasted and ground panch phoran or a mixture of cumin seeds, coriander seeds, nigella or black cumin seeds, fennel seeds and mustard seeds. This mixture is for sukto, a delicious Bengali style mix vegetable. Just sprinkle this ground mixture on sukto or any chutney and enjoy the aroma.

I am sharing second dry roasted and ground spice mixture. You can use this aromatic mixture in any savoury dish to enhance the flavour and taste. Here is my mother’s recipe for aromatic bhaja moshla.

Recipe

Green cardamom – 8

Cloves – 6

Bay leaf – 1, small

Cinnamon – a small stick

Dry red chilli – 2

Cumin seeds – 2 tablespoon

Coriander seeds – 2 tablespoon

Method

Combine all the spices.
Lightly dry roast on low flame. Stir continuously.

Dry roast till the spices gives out roasted aroma.
Immediately transfer the spices on a plate and let it cool down.

Now grind all the spices. Make a fine powder.
Store in a airtight jar.

Notes

1. If you want your spice powder more hot use 3 – 4 dry red chilli.

2. If you don’t want to use red chilli you can use pepper corn.

3. Or if you like you can omit chilli and make it only aromatic not hot.

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Dhania Or Cilantro/Coriander Mushroom

Dhania or cilantro/coriander mushroom.
Easy to make and delicious dry mushroom curry. You can serve it as a party side dish too.

Protein rich mushrooms are a great source of vitamins and powerful antioxidants.
And a great source of protein for vegetarian people.

You can get two more mushroom recipes here

Mushroom dopeaja

And

Microwave mushroom

Here is the recipe of delicious coriander mushroom. Just make a paste of cilantro, green chilli, garlic, ginger, green peas and tomato. And cook with mushrooms, onion and some spices. Easy isn’t it 😊

Recipe

Mashroom – 250 gram

Onion – 1 finely chopped

Garlic – 4 cloves

Ginger – 1/2 inch piece

Chopped coriander or cilantro leaves – 1 cup

Green chilli – 2

Green peas – 1/4 cup

Tomato – 1 large

Cumin seeds – 1/2 teaspoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Garam masala powder – 1/4 teaspoon, optional

Black pepper powder – 1/2 teaspoon

Oil – 2 tablespoon

Salt to taste

Lemon juice – 1 teaspoon

Method

Wash and clean the mushrooms and chop them.
If you have small mushrooms make them half and if you have larger size mushrooms cut into 4 pieces.

Grind garlic, ginger, cilantro leaves, green chilli, green peas and tomato. Make a smooth paste.

Heat oil in a pan. Add cumin seeds. When cumin seeds start to splutter add finely chopped onion. Fry till onion becomes light brown.

Now add the ground cilantro, ginger, garlic, chilli, peas and tomato paste.
Saute and add cumin powder, coriander powder, turmeric powder, black pepper powder and garam masala powder.

Saute till oil leaves the sides.
Add chopped mushrooms and salt. Mix well. Cover and cook on medium low heat. Mushrooms leaves water.
Stir occasionally. You can add little water if require.

Cook till the mushrooms dried up and cooked.
Switch off the heat.

Add lemon juice and mix well. Taste and adjust salt and lemon juice if require.
Serve hot with roti, paratha, naan or any bread.

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