Sabudana Or Tapioca Paratha With Sweet Corn, Green Peas And Paneer Or Cottage Cheese / Fasting Food

Sabudana or tapioca paratha or flatbread with sweet corn, green peas and paneer or cottage cheese. A delicious and easy to make fasting food. But you can also enjoy it without fasting. Serve it in breakfast or as a snack with tea or coffee. Make small sized paratha and fry on low heat till brown and crisp. Enjoy hot with any chutney or sauce, fasting or feasting. Sweet corn, green peas and paneer or cottage cheese and spices made this paratha lipsmackingly delicious. Normally sabudana or tapioca used on fasting days but I have made it without fasting and enjoyed in breakfast.

Monday again and this week’s 241 #Foodiemonday bloghop theme is Flatbread Fiesta suggested by Poonam Bachhav who blog at Annapurna. Poonam is a very talented blogger. I always love her different types of thali recipes and beautiful pictures. Visit her space for different types of mouthwatering recipes. Poonam already shared some different paratha or flatbread recipes like Mint and paneer stuffed paratha, Leftover dal paratha, Achari aloo paratha and many more.

Recipe is very simple and easy. Just mash the soaked sabudana well with all the ingredients. Make balls and flatten with your palm. Shallow fry with little ghee or oil till golden brown and crisp. To get crispy paratha shallow fry on low heat. And be careful while flipping the paratha upside down to avoid breaking. Use green chilli and crushed black pepper according to your taste. If you want your paratha more spicy, add some more finely chopped green chilli or freshly crushed black pepper powder. You can also use black pepper powder. Vegan people can skip paneer or use tofu.

Recipe

Sabudana or tapioca – 1/4 cup

Potato – 1, boiled

Green peas – 1/3 cup, boiled or frozen

Sweet corn – 1/3 cup, boiled or frozen

Fresh coconut – 2 tablespoon, grated

Paneer or cottage cheese – 1/4 cup, grated or mashed

Green chilli – 1 – 2, finely chopped

Cilantro or coriander leaves – handful, chopped

Ginger – 1 inch piece, grated

Salt or rock salt to taste

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon

Or

Lemon juice – 1 teaspoon or to taste

Freshly crushed black pepper – 1/2 teaspoon

Oil or ghee/clarified butter to shallow fry

Method

1. Soak the sabudana or tapioca in water for 3 hours. After 3 hours sabudana will be soft. Check by pressing with your finger tips. If its not soft then let it soak for 30 to 60 minutes more. I have soaked for 3 hours.

2. Peel and grate or mash the boiled potato.

3. Drain the water of sabudana completely.

4. In a bowl mix soaked and drained sabudana, mashed or grated boiled potato, green peas, sweet corn, mashed or grated paneer or cottage cheese, grated coconut, ginger, green chilli, chopped cilantro or coriander leaves, cumin powder, freshly crushed black pepper, salt, chaat masala powder or lemon juice.

5. Mix and mash well. Taste and adjust salt and lemon juice if using.

6. Make balls to make paratha. Small or large as you want to make your paratha. I have made 4 paratha out of this dough.

7. Take a ball and press with your palm. If your dough is sticky grease your palm with little oil. Or keep the dough in refrigerator for 30 to 60 minutes. I kept the dough in refrigerator for an hour.

8. Make a round disc by pressing gently with your palm. Heat a pan and brush little oil or ghee in the pan. Place the circle on the pan and reduce the heat. Drizzle little oil or ghee over the paratha.

9. Shallow fry on simmer till edges becomes brown. Flip carefully to avoid breaking. Fry the other side too till brown.

10. Serve hot with any chutney or yogurt.

Notes

1. Use chilli according to your taste. Add more chilli if you want your paratha spicy.

2. You can use 1 – 2 tablespoon more coconut if you want.

3. Vegan people can omit paneer or use tofu.

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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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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Sauteed Corn With Parsley And Rosemary

Sauteed corn with parsley and rosemary.
Very easy, quick, flavourful and no onion garlic sauteed corn. You can serve it as a side dish or as evening snack. I have used olive oil but you can use butter or any vegetable oil. If you don’t have or you don’t like dried rosemary then you can use dried or fresh basil, oregano, mixed herbs or any herbs of your choice instead of rosemary.

I have made it without onion garlic. You can fry minced or finely chopped 3 – 4 garlic cloves before adding corn. You may like some more corn recipes on this blog.

1. Spicy corn

2. Fruity salad with corn

3. Corn cottage cheese stir fry

4. Corn salad

5. French beans with corn

6. Corn stir fry

7. Spinach curry with corn

8. Egg corn cottage cheese baked casserole

9. Beetroot green with corn

10. Dal corn paneer pakoda

11. Idli with corn

12. Bhutte ki kees

Sending this post to 207 #Foodiemonday bloghop #herbalicious theme suggested by Swaty Malik who blog at Food Trails. Visit her space for different types of authentic and innovative recipes. Always love her beautiful click and super tempting recipes. Her hazelnut cookies is in my list to try.

Its a very easy and quick method to make this corn. You can also make sandwich stuffing with it. If you want to use onion or garlic, add finely chopped onion or garlic or both before adding corn. Fry till light brown then add boiled sweet corn.

Recipe

Sweet corn – 2 Cup, boiled

Fresh parsley – 1/4 cup, chopped

Dried rosemary – 1/2 teaspoon

Black pepper powder – 1/2 teaspoon

Chilli flakes – 1/2 teaspoon

Salt to taste

Olive oil or butter – 1 tablespoon

Method

1. Heat oil or butter in a pan. Add boiled sweet corn, chopped fresh parsley and salt.

2. Saute on high heat for 2 – 3 minutes.
Add dried rosemary, black pepper powder and chilli flakes. Mix well.

3. Cover and reduce the heat. Cook on simmer for 7-8 minutes. Stir occasionally.

4. Now remove the cover and stir. Cook on high heat till dried up completely.

5. Garnish with parsley leaves and lemon wedges. Serve hot.

Notes
1. Oregano,basil or any herbs can be used instead of rosemary.
2. Add chilli according to your taste. You can use finely chopped green chilli if you want.

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

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Cornmeal Oats Soya Vegetable Idli

Cornmeal oats soya vegetable idli.
Soft and delicious idli made of Soyabean flour, ground oats, cornmeal and vegetables. I have used broccoli, green peas, sweet corn and carrot. You can use any vegetable of your choice like capsicum, cabbage, beans, bell pepper etc.

Not only healthy but its very easy and quick recipe. You don’t need to soak, grind or ferment the batter. If you have ground oats or oats flour ready then you can make it anytime.
I have already shared three different flavoured idli recipes on this blog.

1. Green moong idli

2. Chutney idli

3. Barnyard millet fried idli

Along with oats and semolina I have used cornmeal in this idli.
Unlike flour made from wheat grains, corn meal does not contain gluten, so it makes for a safe cooking ingredient for those suffering from celiac disease or gluten intolerance, according to Colorado State University. Eating corn meal also offers some health benefits because it serves as a source of essential nutrients.
Source

Sending this post to 188 Idli Medley theme suggested by Mayuri Patel who blog at Mayuri’s Jikoni. Do visit her space for some awesome recipes. For this theme we have to make idli without rice.

Did you know March 30 is celebrated as World Idli Day?
For the last three years, March 30 has been celebrated as World Idli Day. The delicious south Indian steamed rice cake is often eaten for breakfast along with piping hot sambhar and a variety of tasty chutneys.
Source – NDTV

 

Earlier I have used only semolina or suji in idli. But this time added oats and cornmeal, oats and Soyabean flour to make it healthy and for a different taste. But if you don’t have these flour then you can make it with semolina and oats or only semolina.

Recipe

Cornmeal – 1/4 cup

Oats – 1/4 cup, ground

Soyabean flour – 1/4 cup

Semolina or suji – 1/4 cup

Broccoli – 1/2 cup, chopped

Green peas – 1/3 cup

Sweet corn – 1/3 cup

Carrot – 1, grated

Cilantro or coriander leaves – handful, chopped

Ginger – 1/2 inch piece, grated

Green chilli – 1 – 2, finely chopped

Rai or mustard seeds – 1/2 teaspoon

Curry leaves – 12 – 15

Oil – 2 tablespoon

Salt to taste

Cumin powder – 1 teaspoon

Curd – 1/2 cup

Fruit salt – 1 teaspoon

Water – 3/4 cup or as require

Method

1. In a bowl mix cornmeal, ground oats, soyabean flour and semolina or suji.

2. Heat oil in a pan. Add mustard seeds and let them splutter.

3. Add curry leaves, grated ginger and chopped green chilli. Fry for a minute.

4. Add all the vegetables. Add salt and cumin powder. Mix well.

5. Cover and cook on simmer for 4 – 5 minutes or till the vegetables become tender. Stir in between.

6. Now add all the flour and mix. Saute for a minute and remove from heat.
Let it cool down.

7. Add curd and 1/2 cup water. Mix well and add more water slowly to make a thick batter.

8. Cover and keep aside for 15 – 30 minutes.

9. Grease the idli moulds with oil.

10. Add fruit salt in the batter. Give a good stir and immediately pour the batter into the idli moulds.

11. Steam for 8 – 10 minutes in idli cooker. Insert a toothpick in the middle of a idli. It should comes out clean. I have made in microwave. In microwave it will take 6 – 7 minutes on full power.

12. Serve hot with any chutney. You may like some chutney recipes on this blog.
1. Mango sesame chutney

2. Water chestnut chutney

3. Onion tomato chutney or dip

4. Peanut chutney or dip

Notes

1. If you don’t have Soyabean flour and oats then you can make it with only semolina. Use 1 cup semolina or suji and skip oats powder and Soyabean flour.
2. Use chilli according to your spice tolerance.

Check out some more idli recipes of my fellow bloggers.

Poha idli by Archana

Buckwheat idli by Mayuri

Kanchipuram idli by Priya

Quinoa idli by Poonam

Oats rawa idli by Kalyani

Oats almond vegetable idli by Preethi

Veggie quinoa mini idli by Sasmita

Barnyard millet idli by Veena

Ragi idli by Swaty

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

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Italian Flavoured Paneer Bhurji

Italian flavoured paneer bhurji.
A different way to make our very own paneer bhurji. This lip-smacking paneer bhurji can be serve as a side dish or make sandwich stuffing or use as pizza topping.

We normally make paneer bhurji with onion garlic tomato and some Indian spices. But this time made with Italian seasonings.
Well now you can ask that how I get the idea of making this Italian flavoured paneer bhurji. Because this week our 187 #Foodiemonday bloghop theme is desi twist suggested by Kalyani Sri who blog at https://www.sizzlingtastebuds.com/?m=1

According to Kalyani “the base idea has to be an Indian dish but not an Indian ingredient’. So I have made our humble paneer bhurji Italian. And loved the taste. Try it, I am sure you will also love the taste.
You can use bell peppers or any vegetable of your choice.

Recipe

Paneer or cottage cheese – 2 cup, crumbled

Onion – 1, finely chopped

Green chilli – 1 – 2, finely chopped

Garlic – 2 – 3 cloves, minced

Green peas – 1/2 cup, boiled or frozen

Sweet corn – 1/2 cup, boiled

Capsicum – 1, cubed

Tomato – 2 medium, cubed

Onion – 1, cubed

Oregano – 2 teaspoon

Dried Basil – 1 teaspoon

Rosemary – 1/2 teaspoon, optional

Red chilli flakes – 1 teaspoon

Black pepper powder – 1 teaspoon

Pizza sauce – 2 tablespoon

Vinegar – 1 tablespoon

Tomato sauce – 1 tablespoon

Olive oil – 2 tablespoon

Salt to taste

Chopped scallion or onion green – 1 tablespoon, optional

Method

1. In a bowl mix pizza sauce, vinegar, tomato sauce, oregano, basil, black pepper powder and red chilli flakes. Also add rosemary if using. Mix well and keep aside.

2. Heat oil in a pan. Add finely chopped onion. Fry till translucent.

3. Add minced garlic and chopped green chilli. Fry till garlic becomes brown.

4. Add cubed onion, tomato, capsicum and salt. Add salt carefully. Sauce has enough salt. Saute for 2 minutes.

5. Add boiled sweet corn and green peas. Mix well.

6. Add crumbled paneer or cottage cheese and mix. I have used homemade paneer or cottage cheese. Get the recipe here.

7. Reduce the heat. Cook on simmer for 4-5 minutes or till it dried up. Stir continuously. Cooking on low heat helps the paneer to absorb the flavour of herbs.

8. Taste and adjust the seasoning.
Add 1/2 tablespoon chopped scallion or onion green if using. Mix and remove from heat.

9. Garnish with remaining 1/2 tablespoon scallion. Serve hot as a side dish with any bread or make sandwich stuffing. Even you can use it as pizza topping.

Notes

1. You can use bell peppers, broccoli, beans or any vegetable of your choice.

2. Any vegetable oil can be used instead of olive oil.

If you tried my recipe, you can share your food pictures with me in the social network sites by using 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 With Cottage Cheese And Mixed Vegetables

Happy Women’s Day to all wonderful women.
Broccoli with paneer or cottage cheese and mixed vegetables.
Here is a simple yet delicious recipe with all the goodness of broccoli, cottage cheese and some mixed vegetables.

Yes broccoli again. My vegetable vendor brings lots of broccoli every day. And always request to buy some. Broccoli not only healthy but taste great and see how this vegetable looks beautiful with some other colourful veggies.

You may like some more broccoli recipe on this blog.

1. Broccoli with egg and tomato

2. Vegan broccoli stir fry with lemon and ginger julienne

3. Broccoli almond cheese soup

I had some different vegetables and cottage cheese in my refrigerator. So made this mixed vegetables.
Posting it from train. Going to Allahabad to attend a marriage in family. So quickly coming to the recipe. Try out this and enjoy.

Recipe

Broccoli – 1

Cauliflower – 1 cup, chopped into small florets

Carrot – 3/4 cup, cubed

Beans – 3/4 cup

Capsicum – 1, cubed

Tomato – 2 medium, chopped

Green peas – 3 /4 cup

Sweet corn – 3/4 cup, boiled

Grated ginger – 1 teaspoon

Green chilli – 1 – 2, chopped

Garlic – 4-5, minced

Onion – 2, sliced

Paneer – 1 cup, cubed

Salt to taste

Tomato ketchup – 1 tablespoon

Vinegar – 1 tablespoon

Oregano – 2 teaspoon

Rosemarie – 1 teaspoon, optional

Olive oil – 2 tablespoon

Method

1. Cut the broccoli into small florets. Cover with water and boil till fork tender. Broccoli florets should not be mushy. Or microwave with water for 4 minutes.

2. Heat oil in a pan. Add chopped onions, garlic and green chilli. Fry till the onions becomes light brown.

3. Add grated ginger and chopped tomatoes. Saute till the tomatoes becomes mushy.

4. Add carrot, beans, cauliflower green peas and salt. Mix well.

5. Cover and cook on low flame till the vegetables become tender. Stir occasionally.

6. Add capsicum and cook for 1 – 2 minutes on high heat.

7. Add corn, broccoli florets and paneer or cottage cheese pieces. Mix everything.

8. Add tomato ketchup, vinegar, oregano and rosemary. Rosemary is completely optional. If you don’t have or you don’t like skip it.

9. Stir and cook on high heat till the vegetables dried up.
Taste and adjust the seasoning.

10. Remove from heat. You can garnish with chopped scallion or onion greens.
Serve with any bread.

Notes

1. You can use bell peppers or any vegetables of your choice.
2. Use green chilli according to your taste.

3. You can use any vegetable 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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Vegan Broccoli Stir Fry With Lemon And Ginger Julienne

Broccoli stir fry with lemon and ginger julienne.
An easy to make and delicious broccoli made with onion, garlic, chilli, cherry tomatoes, corn kernels and ginger julienne.
Corn kernels are optional. I have added them to bring some colour in the dish. Cherry tomatoes, corn kernels and broccoli makes the dish colourful and delicious.

This week we bloghop members discussed a lot about pegan diet. Now what is pegan diet?
The pegan diet is a style of eating inspired by two of the most popular diet trends — paleo and vegan.
According to its creator, Dr. Mark Hyman, the pegan diet promotes optimal health by reducing inflammation and balancing blood sugar. However, some components of this diet remain controversial.
The pegan diet combines key principles from paleo and vegan diets based on the notion that nutrient-dense, whole foods can reduce inflammation, balance blood sugar, and support optimal health.
Major emphasis is placed on vegetables and fruit, but intake of small to moderate amounts of meat, certain fish, nuts, seeds, and some legumes is also allowed.
Heavily processed sugars, oils, and grains are discouraged — but still acceptable in very small amounts.
Because the pegan diet emphasizes nutrient-rich fruits, vegetables, and healthy fats, it may help prevent disease, promote heart health, and reduce inflammation.
To read more about Pegan diet click here.

Why we are talking about pegan diet? Well this week for 184 #Foodiemonday bloghop theme is #pegandiet suggested by Veena Krishna Kumar who blog at Veenasvegnation.  Visit her blog for many delicious recipes.

Thanks to Veena for introducing me to this pegan diet. Quite interesting and healthy.
Made this easy and delicious broccoli stir fry but I have a little doubt about corn kernels. I have used and don’t know whether it is allowed or not. But our group member Sujata Shukla
said that I can use it but not more than 1/2 cup. And I also Google searched and found yes its allowed.

The good news is, you don’t need any special recipes to eat a Paleo-vegan Diet. Each day, just aim for:
5 or more servings of nonstarchy vegetables and fruit4 servings of whole grains or healthy starch (such as 1/2 cup of potatoes, brown rice, corn, oatmeal or whole-grain pasta)3 servings of healthy fat (such as 1 Tbs. of olive oil, 1 oz. of nuts/seeds or 1/4 avocado)2 servings of plant-based protein (such as 1/2 cup of beans or tofu)1 small serving of animal protein (such as 3 oz. of fish, chicken or beef)1 optional serving of dairy substitute.
Source

You may like one more broccoli recipe on this blog.
Broccoli with egg and tomato

Recipe is very simple and you need very less ingredients to make it. I have used small onions but if you have shallots use them whole or half.

Recipe

Broccoli – 1

Small onions – 5, cubed

Garlic – 2 – 3 cloves, minced

Ginger julienne – 1 tablespoon

Green chilli – 1 – 2, chopped

Corn kernels – 1/2 cup, boiled

Cherry tomatoes – 1/2 cup

Black pepper powder to taste

Salt to taste

Cumin powder – 1/2 teaspoon

Lemon juice – 2 teaspoon

Lemon zest – 1/4 teaspoon

Olive or avocado oil – 2 tablespoon

Method

1. Wash the broccoli well under running water.
Cut the broccoli into small florets.

2. Chop the stems into thin slices. If stems are too thick peel and remove the outer layer before slicing.

3. Heat 4 cup water in a pan. Add 1 teaspoon salt. When the water starts to rolling boil add chopped broccoli and sliced stems.

4. Keep a bowl of water with some ice cubes handy.

5. Boil for 4 minutes or till the broccoli becomes fork tender. Don’t make it mushy.

6. Remove the broccoli florets with a slotted spatula and dip into the ice cold water immediately to stop further cooking and retain the colour.

7. Heat olive oil in a pan. Add minced garlic, green chilli and ginger julienne. Fry till the garlic and ginger julienne starts to change it’s colour.

8. Add the onions. You can use whole or half shallots if you have. Saute for 2 minutes.

9. Add broccoli, boiled corn kernels and cherry tomatoes.

10. Add salt, black pepper powder and cumin powder. Mix well.

12. Saute till the tomatoes becomes little soft but not mushy.

13. Add lemon zest and lemon juice. Mix well and remove from heat. Taste and adjust the seasoning.

14. Garnish with ginger julienne.
Serve with any bread.

Notes

1. You can use more chopped or slit green chilli if you want it spicy.

2. Corn kernels are optional, you can skip it if you want.

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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