Chana Or Chickpea Chaat With Raw Mango

Chickpeas/garbanzo beans or chana chaat with raw mango. An easy and quick yet lipsmacking dish. Spicy tangy in one word chatpata chaat is everyone’s favourite. If you have boiled chickpeas ready then its a completely no cook recipe. So perfect for summer days. You don’t need to spend much time in kitchen.

You can also use leftover boiled chickpeas to make this chaat. Finely chopped onion,tomato, green chilli, cilantro, grated raw mango and some spices made simple boiled chickpeas lipsmackingly delicious.

Bhaja moshla or roasted and powdered spices will enhance the taste but if you don’t have it you can skip or use dry roasted and powdered cumin. Earlier I have shared Ghugni and aloo kabli chaat and Matar chaat .

Nutritious chickpeas have many health benefits. Chickpeas, also known as garbanzo beans, are part of the legume family. As a rich source of vitamins, minerals and fiber, chickpeas may offer a variety of health benefits, such as improving digestion, aiding weight management and reducing the risk of several diseases. Additionally, chickpeas are high in protein and make an excellent replacement for meat in vegetarian and vegan diets. Including chickpeas in your diet regularly will support your health and may reduce your risk of developing chronic diseases, such as heart disease and cancer. Source – Healthline

Here are some more chickpeas recipes on this blog. Click on the name below for recipe.

1. Peas chickpeas low calorie salad

2. Chickpea potato dry sabji

3. Tomato coconut chickpea curry

4. Chana madra

5. Falafel

6. Pumpkin stir fry with chickpeas

7. Mint carrot beetroot hummus

And some black chickpeas recipe

1. Paneer kala chana kofta curry

2. Kadala curry or black chickpea curry

3. Kala chana Kabab

Sending this post to 247 #Foodiemonday bloghop theme is Chaat Time suggested by Swaty Malik who blog at Food Trails. Swaty has a lovely blog with many mouthwatering recipes. I always love her healthy and delicious recipes. With many other authentic and innovative recipes you will love her baking collection with many wonderful baked dishes. To get her baking collection click here and I also love her Moradabadi dal chaat, I will try it soon.

To make this delicious and quick chana chaat you have to boil chickpeas only. Then mix all the ingredients with chickpeas and enjoy the spicy tangy and mouthwatering chana chaat. Just finely chop onion, tomato, cilantro, green chilli, grated raw mango or kachcha aam and some spices. You can also add more lemon juice and grated raw mango if you want your chaat more tangy.

Recipe

Chickpeas/garbanzo beans or kabli chana – 1 cup

Salt – 1 teaspoon

Water – 2 cup

Onion – 1, finely chopped

Tomato – chopped

Ginger julienne – 1 tablespoon, optional

Green chilli – 1 – 2 or to taste, finely chopped

Cilantro or coriander leaves – 1 tablespoon, chopped

Grated raw mango ar kachcha aam – 1 tablespoon

Lemon juice – 3 teaspoon

Chaat masala – 1 teaspoon

Cumin or jeera powder – 1 teaspoon

Freshly crushed black pepper – 1/2 teaspoon

Bhaja moshla – 1 teaspoon, optional

Black or pink salt – 1 teaspoon

Kashmiri red chilli powder – 1/2 teaspoon,optional

Method

1. Rinse and soak chickpeas in sufficient water overnight.

2. Boil in pressure cooker with 1 teaspoon salt and 2 cup water. When hissing sound starts reduce the heat. Cook on simmer for 30 – 40 minutes. Let the pressure settle down on it’s own. Chickpeas should be becomes soft. Check by pressing with your finger tips.

3. Let the chickpeas cool down. Add all the remaining ingredients in chickpeas. You can also add chopped mint leaves if you want. Bhaja moshla is optional or you can use dry roasted and powdered cumin but I recommend to use it to make the chaat spicy and flavorful. And it will enhance the taste. Get the bhaja moshla or roasted spice powder recipe here .

4. Taste and add more salt and lemon juice if require. You can also add 1 tablespoon more grated mango if you like your chaat tangy. See notes for more options.

5. Garnish with lemon wedges, cilantro or coriander and ginger julienne. You can serve with green chutney or tamarind chutney. I didn’t. Enjoy the spicy and lipsmacking chhana chaat.

Notes

1. You can use grated ginger instead of ginger julienne or you can also skip ginger if you don’t like.

2. Chopped cucumber or boiled or roasted beetroot, boiled potatoes can be used in this chaat. Or you can also use grated raw beetroot.

3. Add chilli according to your taste. For garnishing you can use pomegranate arils, nylon sev etc.

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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Mint Carrot Beetroot Hummus With Green Peas

 

Mint carrot beetroot hummus with green peas. A superbly delicious hummus with a different taste and flavour. Flavour of mint and lemon and sweetness of beetroot, green peas and carrot made this hummus mouthwatering.

Hummus is a savoury dip or spread made of boiled and ground chickpeas mixed with garlic, tahini and lemon juice. A delicious and very popular spread or dip in the Middle East and Mediterranean, as well as in Middle Eastern cuisine. Earlier shared a delicious Beetroot dip.

You can always increase the ingredients according to your taste. I don’t like sesame seeds flavour so I have used only 1 teaspoon but you can use 1 tablespoon full if you like. I have sauteed the carrot, beetroot and green peas in little olive oil before blending with chickpeas. And sauteed vegetables gives a different taste to the hummus. I didn’t use tahini. Tahini is a paste of toasted sesame seeds and olive oil. And as I mentioned above you can add 1 tablespoon toasted sesame seeds instead of 1 teaspoon if you like. Or you can completely omit sesame seeds. Sometimes I make it without sesame seeds. But I recommend to add at least 1/2 to 1 teaspoon. Or use 1 tablespoon tahini instead of toasted sesame seeds.

This week’s 236 #Foodiemonday #bloghop theme is Hummus Time suggested by Kalyani Sri who blog at Sizzling Taste Buds. Love her blog name as well as different types of delicious recipes she shared. Recently bookmarked her 8 healthy pongal recipes to try all the delicious and healthy pongal.

I mentioned above that I sauteed the vegetables before blending with chickpeas. You have to saute the vegetables till fork tender in little olive oil. You can add more lemon juice if you want your hummus more tangy. I don’t like the flavour of sesame seeds so I have toasted 2 teaspoon but used 1 teaspoon toasted sesame seeds and reserved some for garnishing. But you can use 1 tablespoon if you like. Or use 1 tablespoon tahini instead of toasted sesame seeds. You can also add more garlic if you like the garlicky taste and flavour.

Recipe

Chickpeas – 1/2 cup, soaked and boiled

Beetroot – 1

Carrot – 1

Green peas – 1/4 teaspoon

Garlic – 1 clove, chopped

Mint leaves – 2 tablespoon

Toasted sesame seeds – 1 teaspoon

Olive oil – 1 tablespoon + to drizzle

Salt to taste

Cumin powder – 1/2 teaspoon

Black pepper powder – 1/2 teaspoon or to taste

Lemon juice – 1 tablespoon or to taste

Method

1. Peel, rinse and grate or finely chop the beetroot and carrot.

2. Heat 1 teaspoon olive oil in a pan. Add chopped garlic, beetroot, carrot and green peas. Add little salt and stir. Reduce the heat. Cover and cook on simmer until vegetables becomes little soft. Press with a spatula to check. Stir in between. Remove from heat and let it cool down.

3. In a food processor or blender blend the boiled chickpeas. You can also use your grinder. Reserve some chickpeas for garnishing. I reserved some ground chickpeas too for garnishing.

4. Add sauteed vegetables, mint leaves, toasted sesame seeds, salt, cumin powder and black pepper powder. Add some water from boiled chickpeas for easy grinding. Blend everything till smooth.

5. Add lemon juice and remaining olive oil. Blend till everything combine well and becomes smooth. You can add little more cold boiled chickpeas water. Taste and add more salt and lemon juice if require and blend again.

6. Take out the mixture into a bowl. Drizzle little olive oil over it. Garnish with toasted sesame seeds, boiled chickpeas and mint leaves. Serve with pita bread or raw vegetable sticks. Remaining hummus can be stored in refrigerator.

Notes

1. You can add 1 tablespoon toasted sesame seeds or use 1 tablespoon tahini instead of sesame seeds.

2. You can use one more garlic clove 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.

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Aloo Ke Gutke

Aloo ke gutke or pahari aloo. A spicy, delicious and easy to make dry potato recipe from Uttarakhand or Devabhumi.
If you have boiled potatoes ready then you can make it in a jiffy. Serve it as a side dish with dal chawal, roti, paratha, puri or any Indian bread or serve this spicy mouthwatering aloo ke gutke as a starter.

I have so many memories with Uttarakhand. Not only beautiful Nainital but Bhimtal, Ranikhet, Ghorakhal, Jageshwar dham and so many other places. Few years before I had to visit Naukuchiatal regularly with my brother. My nephew and niece were studying there in a boarding school. Loved that place.
And how could I forget Sattal. An interconnected group of seven freshwater lakes near Bhimtal. Sharing some pictures of this beautiful state.

Naukuchiatal

Jageshwar Dham

According to Wikipedia Uttarakhand formerly known as Uttaranchal is a state in the northern part of India. It is often referred to as the “Devabhumi” (literally “Land of the Gods”) due to numerous Hindu temples and pilgrimage centres found throughout the state. Uttarakhand is known for the natural environment of the Himalayas, the Bhabar and the Terai.

Bhimtal

Ghorakhal

Cuisines of Uttarakhand are simple and made of locally grown ingredients. The cuisines don’t have complex spices. The two regions in Uttarakhand have different cuisines, so there are Garhwali Cuisines and Kumaoni Cuisines. Some popular cuisines in Uttarakhand are:

Gahat (Kulath) Soup

Stuffed Gahat Chapatis

Gahat (Kulath)

Rasmi Badi (Kofta)

Bhangjeera ki Chatni

Aloo Ke Gutke

Chainsoo

Kafuli

Urad Ke Pakore (Wada)

Source

We are talking about Uttarakhand because this month in Shhhhh Cooking Secretly Challenge facebook group we are sharing different dishes from Uttarakhand cuisine.
Shhhhh Cooking Secretly a group started by Priya of Priya’s Versatile Recipes, is where every month food bloggers are paired up and give each other 2 secret ingredients to cook with according to the theme chosen.
This month my partner is lovely Aruna SarasChandra who blog at Vasusvegkitchen.
Do visit her space for different types of mouthwatering recipes. I love her podi or masala powder recipes along with other vegetarian recipes. She has a vast collection of spice powder recipes. I have bookmarked her milaga podi recipe to try.
Aruna gave me turmeric powder and cumin seeds and I made this delicious aloo ke gutke with these ingredients. I gave her asafoetida and ginger. She made tasty Phaanu with these ingredients.

I have tasted this aloo ke gutke first time in road side stalls of Uttarakhand. Loved the taste and now I make it so often. Usually jakhya is used in tempering with cumin seeds. But I made it without jakhya.
Jakhya is the seed of the Cleome viscosa plant used for tempering on culinary dishes. It is mostly grown and consumed in Uttarakhand and in the Terai regions of India and Nepal. The seeds are dark brown in color, and crackles on being heated in oil. It is used in the Garhwali and Kumaoni styles of cuisines.
Source

If you have jakhya add 1/2 teaspoon with cumin seeds in tempering. I don’t have it so skipped. You can also make it without jakhya. I usually don’t use jakhya and the potatoes are equally delicious without it. But if you have it, use it in tempering.

Recipe

Potato – 4 medium, boiled

Cumin seeds or jeera – 1/2 teaspoon

Hing or asafoetida – 1/4 teaspoon

Mustard oil – 2 tablespoon

Dry red chilli – 2

Cumin or jeera powder – 1 teaspoon

Coriander or dhania powder – 1 teaspoon

Red chilli powder – 1/2 teaspoon or to taste

Turmeric or haldi powder – 1/2 teaspoon

Salt to taste

Cilantro or coriander leaves to garnish

Method

1. Peel the potatoes and cut into cubes.

2. In a bowl mix cumin powder, coriander powder, turmeric powder, red chilli powder and 2 tablespoon water. Stir and keep aside.

3. Heat mustard oil in a pan.
Add cumin seeds, dry red chilli and hing or asafoetida.

4. When the seeds starts to splutter add the water mixed spices. Stir for a few seconds.

5. Add cubed potatoes and salt. Mix well.

6. Reduce the heat. Cook on low heat till potatoes coated well with spices and becomes light brown. Keep stirring.

7. Remove from heat. Garnish with chopped cilantro or coriander leaves. Serve as a side dish with dal chawal, roti, paratha, puri or serve hot as a starter.

Note

Use red chilli powder according to your taste.

Here are some more recipes from Uttarakhand cuisine from my fellow bloggers.

1. Mandua ki roti from Archana

2. Phaanu from Aruna

3. Gahat kulath ki dal from Mayuri

4. Kafuli from Jayashree

5. Udad dal ke pakode from Shobha

6. Palak ka kaapa from Renu

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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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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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.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Ginger Chutney Or Allam Pachadi

Ginger chutney or allam pachadi.
A very aromatic and lip-smacking chutney. Ginger, tamarind, coconut, peanut, jaggery and chilli made this chutney tongue tickling.

This chutney is from Andhra cuisine. Allam means ginger. In authentic recipe coconut and peanut not usually used. But I love the nutty taste of dry roasted peanut and the sweetness and flavour of fresh coconut in chutney. So I have used both. You can use 1/2 to 1/4 teaspoon coriander seeds with chana dal, udad dal and cumin if you like the flavour. I didn’t.

You may like some more chutney recipes on this blog.
1. Mango sesame chutney

2. Raisin jaggery chutney with mango bar

3. Waterchestnut or singhara chutney

4. Onion tomato chutney or dip

5. Mango raisin chutney

6. Peanut chutney or dip

Sending this post to Facebook group Recipe Swap Challenge Initiated by Jolly
And Vidya.
We have to recreate a recipe from a fellow blogger’s blog.
This month my partner is Sandhya Ramakrishnan who blog at My Cooking Journey.
I love this ginger chutney on her blog. I have made little changes according to my taste.

Chutney is very easy to make. You can skip tempering at the end because chutney is also delicious without tempering. I have used coconut and peanut according to my taste. You can omit these if you want or if you don’t have these. I have used readymade tamarind paste but if you don’t have paste, soak 1 tablespoon tamarind in 1/4 cup warm water and strain the pulp when cool.

Recipe

Ginger – 1/4 cup, peeled and chopped in small pieces

Chana dal or Bengal gram – 1 tablespoon

Used dal or split black gram – 1 teaspoon

Fresh coconut – 2 tablespoon, chopped in small pieces, optional

Peanut – 2 tablespoon

Cumin seed – 1/2 teaspoon

Dry red chilli – 1 – 2 or to taste

Methi or fenugreek seeds – 1/2 teaspoon

Jaggery powder – 1 tablespoon

Salt to taste

Tamarind paste – 2 tablespoon

Cumin powder – 1/2 teaspoon

Coriander powder – 1/4 teaspoon

Oil – 2 teaspoon

Water – 4 tablespoon

For tempering

Mustard seeds – 1/4 teaspoon

Curry leaves – 8 – 10

Oil – 1 teaspoon

Method

1. Dry roast the peanut. Let it cool down, peel and keep aside.

2. Heat 2 teaspoon oil in a pan.
Add chana dal, udad dal, dry red chilli, cumin seeds and methi or fenugreek seeds.

3. Fry until lentils become brown.
Add ginger pieces, coconut pieces and dry roasted and peeled peanut.

4. Mix and immediatly switch off the heat. Don’t fry the ginger too much, overcooking may be make the ginger bitter.

5. Let the mixture cool down completely.

6. Grind the mixture with tamarind paste, salt, cumin powder, coriander powder, jaggery and water. Don’t add too much water. Chutney should be thick consistency.

7. Take out the chutney in a bowl. Taste and adjust salt, jaggery and tamarind if required.

8. Heat 1 teaspoon oil in a small pan.Add 1/4 teaspoon mustard seeds or rai and curry leaves. You can also add 1 dry red chilli. My chutney is already hot with 2 red chilli in the ground mixture so I didn’t.

8. When the seeds starts to splutter add the tempering in the chutney.
Serve with idli, dosa or serve as dip with any snack.

Notes

1. Use chilli according to your spice tolerance. If you want mildly spicy chutney, use only one red chilli.

2. Lemon juice or dry mango powder can be used instead of tamarind.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
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Dal Rasam Or Paruppu Rasam

Dal rasam or paruppu rasam.
Rasam with pigeon pea or arhar/toor dal. An easy simple yet lip smacking and no onion garlic recipe.
Slightly tangy hot and delicious Indian soup.
You can reduce the amount of chilli if you don’t like it spicy. Serve it with steamed rice or enjoy as soup. I love it as a hot comforting soup in winter days. But today I have served it with steamed rice, eggplant or brinjal and parwal or pointed gourd fry and mix vegetable. Simple and pure vegetarian lunch.

According to Wikipedia rasam, chaaru, saaru or kabir is a South Indian dish, traditionally prepared using kokum or tamarind juice as a base, with the addition of tomato, chili pepper, pepper, cumin and other spices as seasonings. Steamed lentils can be added along with any preferred vegetables.

Sending this post to 214 #Foodiemonday bloghop #Rasam Raga theme suggested by a dear friend and very talented bloggger Priya Iyer who blogs at The world through my eyes.
Do visit her blog for some wonderful recipes and travel storie. She has a vast collection of authentic and innovative recipes. I specially loved her chutney recipes. Priya recently shared an unique chutney recipe Ivy gourd chutney.
I have bookmarked it to try. This week Priya suggested that everyone try to make rasam with some variation. We don’t have to follow authentic recipe.

So here is a rasam recipe in a very easy way. You don’t need rasam powder to make it. And taste is lip smacking. I didn’t use rasam powder and instead of rasam powder I have used black pepper powder, cumin, coriander powder and methi or fenugreek seeds. But if you want to use rasam powder omit these powder spices and methi or fenugreek seeds. You can also use lemon juice instead of tamarind paste.

Recipe

Tuar dal – 1/4cup

Salt to taste

Turmeric powder – 1/4 teaspoon

Tomato – 2, chopped

Green chilli – 1, chopped, optional

Dry red chilli – 1-2

Curry leaves – 10-12

Hing or asafoetida – 1/4 teaspoon

Cumin seed – 1/2 teaspoon

Rai or mustard seed – 1/2 teaspoon

Fenugreek seeds or methi – 1/4 teaspoon

Cumin Powder – 1 teaspoon

Coriander powder – 1/2 teaspoon

Black pepper powder – 1/2 teaspoon

Jaggery powder – 1 tablespoon

Tamarind or imli paste – 2 teaspoon

Cilantro or coriander leaves – handful, chopped

Oil or ghee – 1 tablespoon

Water – 3 &1/2 cup

Method

1. Wash the lentil and pressure cook with 1 cup water, 1/4 teaspoon turmeric and salt. After 1 whistle reduce the heat and cook on simmer for 15 – 20 minutes. Let the pressure settle down on it’s own.

2. Whisk the dal or lentil well. Add tamarind paste jaggery powder and 1/2 cup water. Mix well and keep aside.

3. Heat oil or ghee in a pan. Add mustard, cumin and fenugreek seeds.
Add dry red chilli, curry leaves and hing or asafoetida.

4/ Now add the chopped tomatoes. Add green chilli if using. Saute till tomatoes become mushy.

5. Add cumin powder, coriander powder, black pepper powder and coriander leaves. Saute for 1 – 2 minutes.

6. Add boiled dal and mix well. Add 2 cup water and mix. When it starts to boil reduce the heat. Cook on simmer for 5 – 6 minutes.

7. You can add more water if required.
Taste and adjust the seasoning. You can add more tamarind paste if you like the tangy taste.

8. Serve hot with steamed rice or enjoy as soup.

Notes
1. If you like your rasam hot add more green chilli or skip green chilli to make it mildly spicy.
2. Minced or finely chopped garlic can be used in tempering.
3. You can use lemon juice instead of tamarind paste. If you don’t like the sourness use only one teaspoon tamarind paste.

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

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Lal Saag Or Red Spinach Stir Fry

Lal saag or red spinach stir fry with garlic.
A very easy to make and tasty stir fry. You need only four ingredients with red spinach to make this stir fry.
After a simple and light Chicken curry, here is an easy to cook yet delicious red spinach or laal saag.
If you like the taste of garlic then its perfect for you. You can serve it as a side dish with rice or any bread. I have served it with steamed rice and easy microwave chicken. I will share the chicken recipe soon.

Amaranthus dubius, the red spinach, Chinese spinach, spleen amaranth, hon-toi-moi, yin choy, or hsien tsai is a plant species. It belongs to the economically important family Amaranthaceae. This plant is native to Asia, Europe and Africa, with origin most likely in the Indian subcontinent.
Source – Wikipedia

All of us are aware of green spinach and its benefits, but red spinach also contains numerous health benefits.
Let us look at the top 14 red spinach benefits of this wonderful gift of nature

Benefits of Red Spinach

1. Digestion
2. Kidney function
3. Anemia
4. Dysentery
5. Strengthen Hair Roots
6. Improves eyesight
7. Less blood
8. Food
9. Venomous bite
10. Grey Hair
11. Immune Support
12. Lose weight
13. Cancer
14. Fever

To read more about health benefits of red spinach in detail click here.

This week 211 #Foodiemonday blog hop theme is #NaturallyColorful suggested by Mayuri Patel who blog at Mayuris Jikoni. Do visit her space for many wonderful recipes. I always amazed by her baked recipes, specially different kinds of bread. She has a vast collection of baked recipes.

I have made this red spinach for my fussy eater daughter. She loved the taste. And happily clicked the picture.
I made it without any spices except very little cumin. You can use one more chopped green chilli if you want it spicy. Or skip chilli if you are making it for kids. Recipe is very simple and don’take much time to cook.
Picture credit my daughter Suchismita Roy. Have a look on her blog for some beautiful pictures. Hope you will also like her write up.

Recipe

Red spinach – 250 gram

Garlic cloves – 8 – 10

Salt to taste

Green chilli – 1, finely chopped, optional

Cumin powder – 1/2 teaspoon

Oil – 2 teaspoon

Method

1. Rinse the red spinach. Drain the water. Chop and keep aside.

2. Heat oil in a pan. Add the garlic cloves.
Fry the garlic cloves till brown.

3. Add chopped spinach, chopped green chilli, salt and cumin powder. Mix well.

4. Spinach will leave water. Cover and cook on low flame till spinach becomes soft and dried up. You can add little water if required.

5. Serve hot with steamed rice or Roti/Indian flatbread.

Note
You can add one more chopped green chilli with spinach if you want it spicy. Or skip chilli if you are making it for kids.

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

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

Bedmi puri.
A very famous breakfast dish of North India.
Crispy spicy delicious puri usually served with hing jeera aloo sabji or curry. But these hot fluffy puri can be also serve with tea or only pickle. Puri taste spicy and absolutely delicious so you don’t need anything with it. Not only breakfast but you can also enjoy it as a teatime snack.
Its very easy to make. If you have soaked dal or lentil, you can make it in a jiffy. Just mix everything and make a dough and fry. Simple isn’t it 😊

You can get some more kachori recipes on this blog.

1. Hing kachori with potato curry

2. Biscuit roti or kachori

3. Instant kachori

4. Radhaballavi with dum aloo or spicy potato

Monday again and this week’s 204 #Foodiemonday bloghop theme is #NashtaTime suggested by Priya Iyer who blog at The world through my eyes.
Visit her space for many delicious traditional recipes. I have already tried many of her recipes.

If you don’t have udad dal or you don’t like then you can also make it with moong dal or yellow lentil. Follow the same process. Puri also remain crispy when cool so its perfect for your tiffin or lunch box. Make aloo or potato curry to serve with puri but you can also serve it with any pickle or achar or serve as a snack with tea or coffee. This Kachori can be also made with stuffing. Stuffing with udad dal can be made and stuff in whole wheat flour dough like this hinger kochuri.

Recipe

Dhuli udad dal or skinned black lentil – 1/2 cup

Ginger – 1 inch piece

Green chilli – 2 – 3 or to taste

Souf or fennel seeds – 2 teaspoon

Whole wheat flour or atta – 2 cup

Salt to taste

Hing or asafoetida – 1/4 teaspoon

Cumin powder – 1 teaspoon

Coriander powder – 1/2 teaspoon

Suji or semolina – 5 tablespoon

Oil – 3 tablespoon + 1 teaspoon

Water – 3-4 tablespoon or as require

Oil for deep fry

Method

1. Rinse and soak the udad dal or skinned black lentil in sufficient water overnight.

2. Next day drain the water and rinse again.

3. Grind ginger, green chilli and fennel seeds or sounf. Now add rinsed and drained black lentil in the grinder. Grind with the help of little water and make a coarse paste. Don’t make too smooth.

4. Add the lentil mixture to the atta.
Add salt, hing, 3 tablespoon oil, cumin powder and coriander powder.

5. Mix well. Add very little water to make a smooth but stiff dough. Dal paste has water so add water carefully.

6. Smear the dough with 1 teaspoon Oil and cover. Keep aside for 20 – 30 minutes.

7. Now Knead the dough again. Make small balls.

8. Roll with a rolling pin with the help of little oil. Don’t make too thin like puri. Roll into slightly thick puri.

9. Heat sufficient oil to deep fry the puri. When oil heated slide rolled puri in oil. Press the puri gently with a slotted spatula.

10. When it fluff up and becomes golden brown, flip and fry the other side.

11. Remove from oil and place on paper towel. Fry all the puri in this method.

12. Serve hot with aloo or potato curry. Get the recipe of potato curry here.

Notes
1. Moong dal or yellow lentil can be used instead of black lentil or udad dal.
2. If you like your puri more hot, you can add 1/2 or 1 teaspoon red chilli powder in the dough or use more green chilli.

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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