Dairy free – Batter Up With Sujata

Hazelnut Honey Chocolate Mango Smoothie

Hazelnut honey chocolate mango smoothie.
Healthy delicious chocolaty and creamy smoothie. You can also serve it as a chilled dessert. Enjoy the chocolaty and lip-smacking taste.
I have already shared lots of smoothies on this blog. Get the recipes here.

If you are vegan use coconut milk, almond milk, soy milk or any non dairy milk of your choice. Also dairy milk can be used. Choice is yours but I love coconut milk in my smoothies. Use any milk and enjoy the heavenly taste.
We already discussed about chocolate, mango and honey. This time used hazelnut in this smoothie. We loved the mixed taste of hazelnut, chocolate and mango. If you don’t have mango, you can use apple, banana, pear or any fruit.

Hazelnuts make a tasty snack and are a great addition to many dishes. When a person includes them in a balanced, calorie-controlled diet, the nuts also provide several health benefits.
Hazelnuts contain:
vitamin E, healthful fat, protein and dietary fiber.
Eating more hazelnuts may improve a person’s health in a variety of ways.

Hazelnuts may:

1. Support bowel movements
2. Reduce weight gain
3. Protect against cell damage
4. Lower levels of harmful cholesterol
5. Improve insulin sensitivity
6. Support heart health
7. Reduce inflammation
8. Improve sperm count
Source

Mango season is about to end so check out some more mango recipes on this blog.

1. Black rice pudding and mango parfait

2. Mango walnut choco chips muffins

3. Dairy free mango pineapple smoothie

4. Sugar free mango coconut laddu

5. Mango rasgulla

6. Mango cobbler cookies

7. Mango steamed sandesh or aam bhapa sondesh

8. Mango pomegranate overnight oats parfait

9. Vegan mango peach pear smoothie

10. Mango pomegranate and tender coconut salsa

11. Mango litchi fudge or barfi

12. Eggless no bake no gelatin no butter mango cheesecake

13. Paneer or cottage cheese and mango smoothie

14. Mango kalakand

15. Mango sandesh

16. Mango banana smoothie

17. Eggless mango mug cake

18. Mango coconut and flax seed smoothie

I have used everything chilled to make this smoothie. You can add some ice cubes if you want. Sweetness is perfect for me. If you like your smoothie more sweet, taste after blending. Add 1 teaspoon more honey if require. You can also use cashew nuts, almond or any nuts of your choice.

Recipe

Hazelnut – 4 tablespoon, roasted

Honey – 1 tablespoon

Milk – 1 & 1/2 cup, coconut, soy, almond or dairy

Chocolate – 4 tablespoon, grated or finely chopped

Mango – 1 cup, cubed

Method

1. Dry roast the hazelnut on a pan till fragrant if you have unroasted hazelnut.

2. In a blender add roasted hazelnut, cubed mango, grated or finely chopped chocolate and honey.

3. Blend and add milk. You can also add some ice cubes if you want.

4. Blend till smooth and frothy. Taste and add little more honey if require and blend again.

5. Pour the mixture into a glass. Top with grated chocolate and mango.
Serve immediately or keep in refrigerator and serve chilled as a dessert.

Notes
1. Vegan people can use coconut milk, almond milk, soy milk or any milk of your choice.
2. You can use apple, banana, pear or any fruit instead of mango.
2. Cashew nuts, almond or any nuts can be used in this smoothie.

Sending this post to two groups.
This month time for A to Z challenge, a challenge initiated on Facebook Group, created by Jolly and Vidya.
Wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month. This month’s Alphabet is letter H. And I have made this smoothie with double H, honey and hazelnut.

Monday again and this week’s 202 #Foodiemonday bloghop theme is #KuchMeethaHoJaye suggested by Renu Agrawal Dongre who blog at Cook with Renu. Do visit her space for some awesome recipes. This week we have to share a recipe with chocolate.

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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Orange Cranberry Cornmeal Cake

Orange cranberry cornmeal cake with whole wheat flour and Soyabean flour.
A very easy to make, soft, moist and delicious orange flavoured cake with dried cranberry.

I have used nutritious cornmeal in the cake. Not only easy to digest it has also Cancer-Fighting Properties.
Cornmeal has iron, zinc, niacin, potassium, phosphorus, magnesium and even has protein and no cholesterol.
Source

I have made it both with and without Soyabean flour. And with Soyabean flour cake texture is more soft. Both taste great but I loved the texture of Soyabean flour cake. But never make whole cake with Soyabean flour. Always mix it with other flour. Add this protein rich Soyabean flour in your cake and see the difference in texture and taste.

You can get one Cornmeal cranberry cookies and some more Soyabean flour bakes on this blog.

1. Gluten free apple almond cupcakes

2. Gluten free mocha coffee cake with coffee glaze

3. Gluten free pineapple cupcakes

4. Focaccia with whole wheat and Soyabean flour

5. Blackberry preserve stuffed gluten free eggless cherry cupcake

6. Gluten free cornmeal carrot cake

7. Eggless coconut cupcakes

8. Gluten free vegan fruit cake

9. Gluten free lemon cherry loaf cake

10. Sugar free carrot cake

11. Multigrain-bread

This post is going to be a part of 197#Foodiemonday bloghop Get in shape theme or a dish to be represented in a geometric shape suggested by Kalyani Sri who blog at
Sizzling Tastebuds. Do visit her space for many wonderful recipes.

My contribution is this rectangular loaf cake. Which is full of orange flavour and taste is amazing because of dried cranberry. But if you don’t have cranberry then you can use tutti fruity, choco chips or any dry fruits of your choice. You can use refined flour or maida or any flour instead of whole wheat flour, cornmeal and Soyabean flour.

Recipe

Whole wheat flour or atta – 3/4 cup + 1 tablespoon

Cornmeal – 1/2 cup

Soyabean flour – 1/4 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Orange juice – 1 cup

Orange zest – 1/2 teaspoon

Powdered sugar – 3/4 cup

Oil or butter – 1/3 cup

Vinegar – 1 tablespoon

Vanilla essence – 1 teaspoon

Dried cranberry – 1/4 cup

Method

1. Preheat the oven at 180°.

2. Grease a loaf pan and dust with flour.

3. Mix 1 tablespoon whole wheat flour with cranberry to avoid sinking at the bottom.

4. Sieve whole wheat flour, cornmeal or makke ka atta, soyabean flour, baking powder and soda.

5. In a large bowl whisk orange juice, powdered sugar oil or butter and vinegar. I have used oil.

6. Add orange zest and vanilla. Whisk again.

7. Now add all the dry ingredients gradually. Mix to make a lump free batter.

8. Fold in flour mixed dried cranberry.
Pour the batter into greased and flour dusted loaf pan. Tap the pan gently on your kitchen counter two three times.

10. Bake in preheated oven at 180° for 30 – 40 minutes or until the toothpick comes out clean.

11.Let the cake cool down. Slice and serve with milk, tea or coffee.
Happy baking 😊

Notes
1. Refined flour or maida or any flour can be used instead of whole wheat flour, cornmeal and Soyabean flour.
2. If you don’t have cranberry then you can also use choco chips, tutti fruity 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.

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.

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Beetroot Green With Peas And Corn

Beetroot green with green peas and corn.
Don’t discard the beet greens. You can make delicious and healthy side dish with it. Green peas and sweet corn made it attractive and super tempting. Even kids will love this healthy and yummy beetroot green. Serve it with steamed rice or any bread.

Have a look at the health benefits of beetroot green.
Besides supplying good amounts of protein, phosphorus, and zinc, beet greens are also a great source of fiber. Packed with antioxidants, they’re high in vitamin B6, magnesium, potassium, copper, and manganese, and low in fat and cholesterol. Based on a 2,000 calorie diet, daily values of beet greens contain: 220% of vitamin A, 60% of vitamin C, 16% of calcium, and 15% of iron.

As if that weren’t enough, studies have also shown that the vitamin K in beet greens contains blood clotting properties, helps ward off osteoporosis, works with calcium to boost bone strength, and may also play a role in fighting Alzheimer’s disease. Beet greens have a higher iron content than spinach, and a higher nutritional value than the beetroot itself.

The vitamin A content in beet greens helps strengthen the immune system and stimulates production of antibodies and white blood cells. The beta-carotene in vitamin A is a known antioxidant that can fight the effects of free radicals in the body along with cancer and heart disease.
Source

Recipe is very simple and easy. If you have the ingredients ready then you can make it in a jiffy. You need only green peas corn, garlic, ginger chilli and cumin with beetroot green to make this delicious side dish.

Recipe

Beetroot green – 2 cup, chopped

Green peas – 1/2 cup

Sweet corn – 1/2 cup boiled

Garlic cloves – 2 – 3, minced

Green chilli – 1, finely chopped

Cumin seeds – 1/2 teaspoon

Ginger Julienne – 1 tablespoon

Cumin powder – 1/2 teaspoon

Sugar – a pinch

Salt to taste

Mustard oil – 1 tablespoon

Ginger julienne to garnish

Method

1. Heat oil in a pan. Add cumin seeds and let them crackle.

2. Add minced garlic, chopped green chilli and ginger Julienne.

3. Saute till the garlic becomes brown.
Now add beetroot green, corn, green peas, salt and cumin powder.

4. Cook on low heat. Stir occasionally. Don’t increase the heat.

5. When beetroot green dried up completely remove from heat.

6. Taste and adjust the seasoning.
Garnish with ginger Julienne.

7. Serve with steamed rice, roti or Indian flat bread or paratha.

Notes

1. Grated ginger can be used instead of ginger julienne.

2. You can add 1 sliced onion with garlic if you like. Fry the onion with garlic, ginger and 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.
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Beetroot Dal Or Lentil Curry

Beetroot dal or lentil curry.
A delicious protein rich dal with all the goodness of beetroot.
Its a superbly delicious dal. Perfect accompany with steamed rice or Indian flat bread.
I did not use onion garlic in it but you can use if you want.

Arhar/toor dal or split pigeon peas is a most favourite dal of my son. So I always try to make it in some different ways.
I have shared three more dal recipes here.
Whole Masoor dal or red lentils

Dal palak or pigeon peas with spinach

Egg dal tadka

To get beetroot recipes click on the name below.

Beetroot shot

Dairy free sugar free beetroot smoothie

Beetroot rice

Black rice oats and beetroot pancakes

Beetroot appe

Beetroot cutlets

Pigeon peas or arhar dal or toor dal is very delicious and easy to make lentil. And not only it taste great but it is also good for our health.
There is a wide range of impressive health benefits associated with pigeon peas, including their ability to stimulate growth, manage blood pressure, prevent anemia, and boost heart health. It also aids in weight loss, improves digestion, strengthens the immune system, increases energy, and eliminates inflammation.
Source

Added beetroot in it. Which is low in fat. Full of vitamins, potassium, iron, nitrate and packed with powerful antioxidants. Its known as super food.
And it contains potassium, magnesium, iron, vitamins A, B6 and C, folic acid, carbohydrates, protein, antioxidants and soluble fibre. Not only that beetroot nutrition can also make your skin glow.

Inspired by the recipe from a blog post of my fellow blogger and friend Amrita Iyer. She made this dal with beetroot greens. Loved her recipe
Beetroot greens dal fry. Thanks Amrita for the idea of adding beetroot in toor dal.

We love the taste of beetroot so made this dal with beetroot but you can also use beetroot green as Amrita’s recipe.

Recipe

Toor/arhar dal or split pigeon peas – 1/2 cup

Beetroot – 1 medium

Tomato – 2 large

Green chilli – 1 – 2

Ginger – 1 inch piece,
grated

Cilantro or coriander leaves – handful, chopped

Dry red chilli – 1

Bay leaf – 1

Asafetida or hing – 1/4 teaspoon +1/4 teaspoon

Cumin seeds – 1 teaspoon +1/2 teaspoon

Cumin powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Turmeric powder – 1/2 teaspoon

Red chilli powder – 1/2 teaspoon

Ghee or clarified butter or oil – 1 tablespoon

Ghee – 1 – 2 teaspoon

Water – 2 cup

Method

1. Wash the dal or lentil and soak for 15 – 30 minutes.

2. Grate or finely chop the beetroot. Chop green chilli, cilantro and tomatoes.

3. Heat 1 tablespoon ghee or oil in a pressure cooker.

4. Add 1 teaspoon cumin seeds and let the seeds splutter.

5. Now add 1/4 teaspoon Asafetida or hing, bay leaf and dry red chilli.
See notes if you are using onion garlic.

6. Add beetroot, tomatoes, ginger and green chilli.

7. Add salt, cumin powder, turmeric powder and garam masala powder. Saute till dried up and tomato becomes mushy.

9. Add the lentil or dal. Mix well.

10. Add water and chopped cilantro or coriander leaves.

11. Close the lid. Cook for 3 – 4 whistle or until the dal becomes soft.

12. Let the pressure settle down on it’s own.

13. Take out the dal in a serving bowl.

14. Heat 1 – 2 teaspoon ghee or clarified butter in a small pan. Add 1/2 teaspoon cumin seeds. When cumin seeds starts to splutter, remove the pan from heat.

15. Add 1/4 teaspoon Asafetida or hing and dry red chilli. Stir well.

16. Pour this tempering over the dal.
Garnish with chopped cilantro or coriander leaves.

17. Serve hot with steamed rice, roti or Indian flat bread, paratha or any bread.

Notes

1. You can use any dal or lentil if you don’t have split pigeon peas or toor dal.

2. You can use onion garlic if you want. Add finely chopped 1 onion and minced garlic with bay leaf and fry till onion becomes light brown. Then add tomatoes and beetroot.

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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Mochar Chop Or Banana Blossom Croquettes

Mochar chop or banana blossom croquettes. A deep fried delicious snack.
Vitamin and mineral rich banana blossom or flower called mocha in Bengal. Its not only nutritious but also delicious.

Sharing my mother’s recipe today.
I have already shared a traditional Bengali recipe mochar ghono or banana blossom dry curry. Get the recipe here.

The banana tree is the ideal to look up to when it comes to a ‘no wastage’ policy! Almost all parts of the banana tree can be used. The most obvious is the fruit—bananas that we eat almost daily. But, other parts of the tree also offer many health benefits!

Both the South Asians and Southeast Asians use banana flowers as a vegetable. They use it either raw or steamed with dips. They also use those in soups, curries and fried foods. The flavor resembles that of artichoke. Like artichokes, both the fleshy part of the bracts and the heart are edible.
Banana flowers are called banana hearts for a reason! These flowers are pretty, but you should not dismiss them as merely decorative elements. They have a host of health benefits too!

Some of the health benefits of banana flowers are:

Wards Off Infections: …
Reduces Free Radical Activity: …
Reduces Menstrual Bleeding: …
Manages Diabetes And Anemia: …
Rich Source Of Vitamins And Minerals: …
Boosts Mood And Reduces Anxiety: …
Helps Nursing Mothers:
Source

Now here is a delicious deep fried snack banana blossom croquettes or mochar chop.
You have to oil your hands before cleaning and chopping to avoid stain on your hands due to high iron content.

Recipe

Mocha or banana blossom – 1 small

Turmeric powder – 1 teaspoon

Boiled potatoes – 3 large

Green chilli – 2 – 3 chopped

Ginger – 1 inch piece, grated

Mustard oil – 2 teaspoon

Cumin seeds – 1/2 teaspoon

Cumin powder – 1 teaspoon

Bhaja moshla or roasted spice powder – 1 & 1/2 teaspoon, get the recipe of bhaja moshla here

Chaat masala powder – 1 teaspoon

Sugar – 1 teaspoon or to taste

Peanut – handful, roasted

Breadcrumb – 2 tablespoon

For batter

Cornflour – 2 tablespoon

Water – 1/3 cup

Breadcrumb and refined flour or maida for coating

Oil for deep fry

Water – 1 & 1/2 cup

Method

1. Get the method of cleansing and chopping banana blossom here

2. Soak the chopped florets in the water with 1/2 teaspoon salt and 1 teaspoon turmeric powder overnight.

3. Next day boil the chopped florets in pressure cooker with 1 & 1/2 cup water for 3 – 4 whistle or cook on high flame for 1 whistle then cook on simmer for 10 – 15 minutes.

4. Let it cool down. Drain the water and wash again in running tap water.
Squeeze all the water.

5. Peel and mash or grate the potatoes.

6. Dry roast and peel the peanuts. Break the peanut into half.

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

8. Add grated ginger and chopped green chili. Fry till the raw smell goes out.

9. Add squeezed banana blossom or mocha. Saute until dried up completely.

10. Add boiled and mashed potatoes salt, sugar, bhaja moshla or dry roasted and ground spices, chaat masala and cumin powder.

11. Mix well and saute till everything mixed nicely.

12. Add dry roasted peanut, mix and remove from heat and let it cool down.

13. In a bowl mix refined flour or maida and water. Mix water gradually and make a lump free batter.

14. In a plate spread breadcrumb and in another plate spread maida or refined flour.

15. Add 2 tablespoon breadcrumb in the banana blossom and potato mixture. Mix well with hand.

16. Make 7 – 8 balls. Make them round patties or give cylindrical shape.

17. Roll them on refined flour or maida then dip into the cornflour batter.

18. Roll on the breadcrumbs.

19. Make all the chop or croquettes like this.

20. Fry immediately or you can keep these in refrigerator and fry later.

21. Heat sufficient oil in a pan or wok.
Fry all the chop or croquettes. Stir gently with a slotted spatula. Fry evenly from all the sides.

22. Remove from oil and place on pepper towel.

Serve hot with kasundi or Bengali mustard sauce, tomato sauce or any sauce.
Enjoy…..

Notes

1. If you want you can add fried sliced onion in the croquettes. Or fry the onion slices with ginger and green chilli.

2. You can add raisins or chopped cashew nuts with peanut.

3. Add green chilli according to your taste. You can increase or decrease the amount of chillies.

4. You can add chopped and fried coconut pieces in the banana blossom potato mixture.

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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