Shahi kathal or jackfruit korma. A lipsmackingly delicious and aromatic Mughlai style jackfruit curry with rich creamy gravy. A delectable shahi korma recipe for vegetarian people.
I have served this delicious kathal korma with jeera rice, roti, salad, raita and Mango chutney.
Here are some more korma and Mughlai recipes from this blog. Try these recipes to enjoy the scrumptious taste.
To make the gravy rich creamy and thick I have used cashew nuts, almond, poppy seeds and coconut. These ingredients also made the curry super tasty. Sauteed and ground onion garlic tomato and whole spices will make your curry smooth and perfectly creamy. Aromatic whole and powder spices and Kewra water made the curry extremely flavorful.
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Recipe video of this delicious korma. Please subscribe the channel to get more recipes.
Recipe
Jackfruit or kathal – 3 cup, peeled and cubed
Onion – 1, chopped
Garlic – 3 cloves
Ginger – 1 inch piece, peeled and chopped
Green chilli – 2, chopped
Tomato – 2 medium, chopped
Green cardamom – 3
Cloves – 3
Cinnamon – 1 inch piece
Bay leaf – 1
Cashew nuts – 2 tablespoon
Almond – 2 tablespoon
Poppy seeds or khas khas – 2 teaspoon
Fresh coconut – 1/4 cup, grated
Salt to taste
Curd or yogurt – 3 tablespoon
Nutmeg or jaiphal powder – 1/8 teaspoon
Mace or javitri powder – 1/8 teaspoon
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Kashmiri red chilli powder – 2 teaspoon
Turmeric powder – 1/2 teaspoon
Oil – 3 – 4 tablespoon
Ghee or clarified butter – 2 tablespoon
Water – 2 cup
Sugar – 1/2 teaspoon
Cardamom powder – 1/4 teaspoon
Kewra water – 1 teaspoon
Method
1. Rinse the jackfruit cubes well and drain the water completely. Fry the jackfruit pieces in oil and keep aside.
2. In the same oil add bay leaf, green cardamom, cloves and cinnamon. Add chopped onion, garlic, ginger and green chilli. Fry till onion becomes light brown. Add chopped tomato. Saute till tomato becomes mushy.
3. Transfer the mixture in a grinder jar and let it cool down. Discard the bay leaf, add 4 tablespoon water and grind into a smooth paste.
4. Soak the almond in hot water and peel when cool. Grind cashew nuts and poppy seeds into a fine powder. Add peeled almond and grated coconut and grind again.
5. Add curd, nutmeg powder,,mace powder, 3 tablespoon water and blend to make smooth paste.
6. Mix ghee or clarified butter with oil and heat. Add ground onion garlic tomato mixture, cumin powder, coriander powder, Kashmiri red chilli powder and turmeric powder. Saute for 1-2 minutes. Or till oil leaves the sides. Keep the flame low medium.
7. Now add ground cashew nuts, almond and poppy seeds mixture and saute till oil separates.
8. Add fried jackfruit pieces, salt and mix. Saute for 2 minutes more. Stir to avoid sticking to the bottom.
9. Add water and mix. Cover and let it cook till Jackfruit pieces becomes tender and you get your desired consistency. If you need more gravy add little more water. But don’t make runny. Gravy should be thick and creamy.
10. Add sugar and cook for a minute. Taste and adjust salt if required. Add 1/4 teaspoon Cardamom powder and 1 teaspoon Kewra water. Mix and remove from heat.
11. Give a standing time. Let it covered for 5-6 minutes before serving. Garnish with cilantro or coriander leaves and serve with naan, butter naan, roti, rumali roti, paratha, jeera rice, steamed rice or pulao.
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Red cabbage chickpea curry. If you bored of regular chhole masala or chickpea curry try this delectable chickpea curry with red cabbage or purple cabbage and raw turmeric. Taste and flavour is completely different from our regular chhole. This spicy tasty curry can be served with any bread or rice dishes. You can make this curry dry or with gravy both. Choice is your.
I have used red cabbage in this curry. Red cabbage also called purple cabbage because of it’s dark purple colour.
Purple cabbage is a nutrient-rich vegetable linked to a variety of health benefits. These include reduced inflammation, a healthier heart, stronger bones, improved gut function, and perhaps even a lower risk of certain cancers. This vegetable is also incredibly versatile and one of the most cost-efficient ways to add beneficial antioxidants to your diet. Healthline
I have also use pumpkin seeds with almond in this curry to make the curry creamy and tasty.
Pumpkin seeds may be small, but they’re packed full of valuable nutrients.Eating only a small amount of them can provide you with a substantial quantity of healthy fats, magnesium and zinc.Because of this, pumpkin seeds have been associated with several health benefits.These include improved heart health, prostate health and protection against certain cancers. To read more about health benefits of Pumpkin seeds click here.
You can also make this chickpea curry without red or purple cabbage. Taste and flavour will be great but taste and colour will be differ from with red cabbage. I also sometimes make it without red cabbage with same recipe. Here is a picture for you. You can see the difference in colour.
Red or purple cabbage gives a beautiful colour to the curry. Here are some different types of chickpea recipes from this blog.
This curry is rich creamy flavorful and delicious. You have to grind two different types of spices for this curry. First almond, pumpkin seeds, fresh grated coconut, mint leaves and peeled and chopped raw mango with 1/4 cup water. Paste should be smooth. And second make a paste of ginger, garlic, tomato, chopped raw turmeric and soaked dry red chilli with it’s water. Make a smooth paste. Ground nuts, seeds, coconut and spices will make your curry rich creamy and delicious. If you don’t have raw turmeric, use 1/2 teaspoon turmeric powder.
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Recipe video of this red cabbage chickpea curry
Recipe
Chickpea- 1/2 cup
Red cabbage – 2 cup, shredded
Raw turmeric – 1/2 inch piece, peeled and chopped
Onion- 1, finely chopped
Garlic- 3-4 cloves
Ginger- 1 inch piece, peeled and chopped
Tomato – 1, chopped
Dry red chilli- 2
Cumin powder- 1 teaspoon
Coriander powder- 1 teaspoon
Fennel seeds or sounf powder- 1 teaspoon
Garam masala powder- 1/2 teaspoon
Cilantro or coriander leaves – 2 tablespoon
Mint leaves- 2 tablespoon
Raw mango – 1/4 cup, peeled and chopped into small pieces
Pumpkin seeds- 2 tablespoon
Almond – 2 tablespoon
Grated fresh coconut- 1/4 cup
Bay leaf- 1
Cumin seeds- 1/2 teaspoon
Fenugreek seeds or methi- 1/8 teaspoon
Mustard seeds- 1/4 teaspoon
Oil- 2-3 tablespoon
Salt to taste
Sugar- 1/2 teaspoon, optional
Water – 1&1/2 cup
Method
1. Rinse and soak the chickpea overnight. Next day drain the water and wash again. Pressure cook with sufficient water till chickpea becomes soft. After one whistle pressure cook on simmer for 40-50 minutes. Let it cool down. Chop the red cabbage into this slices.
2. Soak the dry red chilli in 1/8 cup water.
3. Grind pumpkin seeds and almond into a fine powder. Add grated fresh coconut, chopped raw mango, mint leaves and 1/4 cup water. Grind into a smooth paste.
4. Separately grind ginger, garlic, raw turmeric, chopped tomato and soaked dry red chilli with its water. Grind into a smooth paste.
5. Heat oil in a pan. Add bay leaf,mustard seeds, fenugreek seeds and cumin seeds. When seeds starts to splutter add finely chopped onion and fry till onion starts to change it’s colour.
6. Now add ginger, garlic, tomato, turmeric and dry red chilli paste. Fry till raw smell of garlic and turmeric goes away and oil leaves the sides. If you don’t have raw turmeric, use 1/2 teaspoon turmeric powder.
7. Add shredded red cabbage and saute for 2 minutes. Add chopped cilantro or coriander. Saute again for a minute. Now add salt and all the spices.
8. Saute till everything dried up. Add boiled chickpea and saute till all the water evaporate.
9. Add pumpkin seeds, almond, raw mango, coconut and mint leaves paste. Saute till everything dried up. Now add water and sugar. Cook till you get your desired consistency. You can make this with gravy or dry curry both. Gravy also taste great. But today I made it dry. So when it about to dried up remove from heat. Taste and adjust salt if required.
10. Your rich creamy aromatic and lipsmackingly delicious curry is ready to serve. Garnish with cilantro and mint leaves. Serve with any bread or rice dishes.
Notes
1. If you want you can also make this curry with only chickpea. Skip red cabbage and enjoy rich creamy spicy scrumptious chickpea curry.
2. This curry can be made dry and with gravy both. Try both ways or make according to your choice.
Blogger group
Linking this recipe to Facebook gourmet group Shhhhh Cooking Secretly Challenge. In this monthly group members are paired with different partners every month and two secret ingredients are given to each other. We paired every month with different bloggers so that we can interact each other. Sometimes we become very good friend. And after preparing the dish members share a picture of the dish and other members have to guess the ingredients. This month Mango Mania theme suggested by Mayuri Patel. I recently bookmarked her Curried chickpea stuffed sweet potato to try. This month my partner is Renu Agrawal Dongre. Renu has a wonderful blog. I have to try her No churn coffee almond icecream. Sounds interesting isn’t it?
Renu gave me turmeric and mint and I made this red cabbage chickpea curry with a different taste and flavour. I gave her oil and milk as secret ingredient. Renu shared delicious mango cake with these ingredients.
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Fennel seeds and rock sugar or mishri sharbat with mint. Sounf/mouri or fennel seeds and mishri or rock sugar soaked water is an age old refreshing drink for summer. Fennel seeds and mishri are usually used for mouth freshener. Here is a delicious chilled drink made with fennel seeds and rock sugar soaked water. Not only for mouth freshener but sounf mishri water is also an age old remedy for digestion.
Have a look on health benefits of the different ingredients used in this drink.
Fennel seeds or sounf – Aside from its many culinary uses, fennel and its seeds offer a wide array of health benefits and may provide antioxidant, anti-inflammatory, and antibacterial effects. Both the flavorful, crunchy bulb and aromatic seeds of the fennel plant are highly nutritious and may offer an abundance of impressive health benefits. Adding them to your diet may improve heart health, reduce inflammation, suppress appetite, and even provide anticancer effects. Healthline
Rock sugar or mishri – Mishri not only make your drink sweet but it has so many health benefits. Rock sugar or ‘mishri’ is more than just a mouth freshener. Generally, people tend to overlook the surprising health benefits of ‘mishri’. It is less sweet than refined sugar and contains vitamins, minerals and amino acid. Rock sugar, which is made from the solution of sugarcane, can be included in your daily diet to get the lesser-known benefits of health. Celebrity nutritionist, Rujuta Diwekar has unraveled how rock sugar is crucial in cough and cold. To read more about health benefits of mishri click here.
Mint leaves – Used mint to give the drink a lovely aroma. Mint leaves have not only a refreshing flavour but also have some health benefits.
8 Health Benefits of Mint
• Rich in Nutrients. Share on Pinterest.
• May Improve Irritable Bowel Syndrome. Irritable bowel syndrome (IBS) is a common digestive tract disorder.
Lemon juice – Vitamin C enriched lemon used to enhance the taste and a lovely refreshing flavour.
Pink or black salt, chaat masala and black pepper used for taste. But its completely optional. You can add only a pinch of pink or black salt and skip chaat masala and black pepper powder. For fasting days omit pink salt too.
You can soak the fennel seeds overnight in refrigerator. Soak the seeds in night and make the drink in next morning. If you want your drink less sweet then add little more water. Make this refreshing drink according to your taste.
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Watch video recipe below 👇
Recipe
Fennel seeds or sounf – 2 tablespoon
Rock sugar or mishri – 1 piece
Mint leaves – 25-30
Water – 1 cup + 3/4 cup
Lemon juice – 1 teaspoon
Ice cubes – as require
Black pepper powder – 1/4 teaspoon, optional
Pink or black salt and chaat masala to taste, optional
Method
To get the video recipe click on the link below
1. In a bowl soak fennel seeds or sounf and rock sugar or mishri with one cup water for 2-3 hours. You can also steep fennel seeds overnight in refrigerator.
2. When soaked strain the soaked fennel seeds with a sieve. Remove and discard the thread of mishri.
3. Transfer the seeds in a grinder jar. Add mint leaves and 1/4 cup water. You can use less or more mint leaves according to your taste. For light green colour add less mint leaves.
4. Grind into a smooth paste. Strain the mixture again. Add remaining half cup water and press with a spoon to strain well.
5. Add lemon juice and mix. Add salt, black pepper powder and salt in the strained fennel seeds water. This step is optional but it will enhance the taste. Taste and add little more water if its too sweet for you. Add some ice cubes in a glass.
6. Pour the drink over it. Serve chilled. You can also store the drink in a jar and keep in refrigerator for later use.
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Mango salsa. A perfect summer recipe can be made with handful of ingredients and in a few minutes. This spicy tangy lipsmacking mango salsa made with raw mango, cucumber, green chilli, ginger, tomato, watermelon, mint, cilantro or coriander leaves and some spices.
My last post was a Summer cooler. Now sharing one more summer special recipe. Try and please drop a comment about how you like it.
Sweetness of watermelon enhance the taste of this spicy salsa. You can use any sweet fruit like ripe mango, grapes, pineapple instead of watermelon. You can also use little more lemon juice if you want your salsa more tangy. If you like your salsa more spicy add 1-2 more green chilli or 1/2 teaspoon black pepper powder more.
Ingredients used to make this delicious salsa.
Raw mango/green mango or kchcha aam – Main ingredient is raw or green mango. Sour taste and a sharp flavour made this salsa lipsmackingly delicious.
Cucumber or kheera – Cucumber will give a refreshing taste to your salsa. But check the cucumber pieces before adding in the salsa. Cucumber shouldn’t be bitter.
Watermelon or tarbuj – Watermelon will give a mildly sweet taste. It will balance the spiciness of the salsa.
Ginger or adrak – Fresh ginger used for a spicy taste and aroma.
Onion or pyaj – Used one finely chopped red onion to enhance the taste and for flavour and crunch.
Green chilli or hari mirch – Green chilli will give your salsa a spicy kick. I have used only one but you can use more if you want your salsa more spicy.
Tomato or tamatar – Used tomato for a sweet and sour taste. Always use firm tomato.
Cilantro/coriander leavesor dhania – Handful finely chopped cilantro used for a refreshing flavour.
Mint leaves or pudina – Mint leaves or pudina will give a cool fresh flavour.
Lemon juice or nimbu ras – One teaspoon lemon juice used for a refreshing flavour and tangy taste.
Pink or black salt/kala namak – Used pink salt for taste. If you don’t have pink or black salt, then you can use any salt. Use whatever you have.
Black pepper or kali mirch powder – Black pepper or kali mirch powder used for a mildly spicy flavour. You can use little more to make your salsa spicy. You can also use freshly crushed black pepper if you want.
Here are some similar recipes with some different ingredients. Click on the name below for recipe.
You may also like to try Muskmelon salsa from the blog of my friend Poonam Bachhav.
You can add any fruit in this salsa to get the mildly sweet taste. And as I mentioned above if you like your salsa more spicy add more green chilli and black pepper powder. Adjust the hotness according to your taste. 1 teaspoon lemon juice is perfect for me but if you want your salsa more tangy add little more lemon juice.
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Recipe
Raw mango – 1
Cucumber – 1
Watermelon – 1/2 cup, cubed
Ginger – 1/2 inch piece, grated
Onion – 1
Green chilli – 1-2
Tomato – 1 small
Cilantro or coriander leaves – handful
Mint leaves – 1/4 cup
Lemon juice – 1 teaspoon
Pink or black salt – 1 teaspoon or to taste
Black pepper powder – 1/4 teaspoon
Method
1. Wash everything well and drain the water.
2. Peel and chop the raw mango into small pieces. Cut the both ends of cucumber. Peel and chop into small pieces. Taste a piece before adding in the salsa. Cucumber shouldn’t be bitter.
3. Peel and cut the watermelon into small cubes. Or scoop to make small watermelon balls. Discard the seeds. Peel and finely chop the onion. Finely chop the green chilli, tomato, mint leaves and cilantro or coriander leaves. Mix everything in a bowl.
4. Add salt to taste and one teaspoon lemon juice. Mix well. Taste and adjust the salt and lemon juice. Serve immediately or keep in refrigerator to serve chilled.
2. You can use any fruit of your choice instead of watermelon.
Notes
1. You can use any salt instead of pink salt.
2. You can use any fruit of your choice instead of watermelon.
3. Add green chilli and black pepper powder according to your spice tolerance.
4. You can also use freshly crushed black pepper instead of black pepper powder.
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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Split green moong dal chilla/cheela or savoury pancake. A very easy to make and delicious filling breakfast dish. You need only a few ingredients to make these chilla/chila/cheela or savoury pancakes. Ginger green chilli and all the spices made these gluten free cheela absolutely mouthwatering.
Not only delicious but these green gram pancakes are nutritious too. So here is a super healthy breakfast to start your day. You can also add any vegetable in the batter to make it more nutritious.
They’re high in nutrients and believed to aid many ailments. 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. Source
Here are some more savoury pancake or chilla recipes from this blog.
You may also like to try delicious Cucumber pancakes from the blog of Priya Vijaykrishnan.
Recipe is very simple. You have to grind the soaked dal or yellow lentil with ginger and green chilli and mix all the ingredients. Its a completely gluten free recipe. Used rice flour with ground lentil to make the pancakes crispy. If you want your pancakes soft make it little thick but to make this crisp make it as thin as possible and fry on low heat. It will take some time but you will get crisp chilla/cheela or pancakes. Add spices and chilli according to your taste. You can also make a stuffing of paneer, potato, cheese etc. Place the stuffing on the pancake and roll. Your stuffed pancake is ready.
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Recipe
Split green moong dal or yellow lentil with skin – 1 cup
Rice flour – 3/4 cup
Curd or yogurt – 1/2 cup
Ginger – 1&1/2 inch piece, peeled and chopped
Green chilli – 3-4 chopped
Onion – 3 large
Cilantro or coriander leaves – handful, chopped
Cumin powder – 1&1/2 teaspoon
Chaat masala – 1&1/2 teaspoon
Salt – 2 teaspoon
Black pepper powder – 1/2 teaspoon
Method
1. Rinse and soak the split and with skin yellow lentil or chhike wali moong dal for 4-5 hours or overnight. I soaked overnight.
2. Drain the water and rinse again. Grind the dal or lentil with ginger, green chilli and 1/4 cup water. Make a smooth paste. You can add more green chilli to make your chilla more spicy. I like the flavour of ginger so used 1&1/2 inch piece but you can use one inch piece if you want.
3. Chop the onions and cilantro or coriander leaves. Chop into small pieces. My son loves lots of onions in this chilla or pancake so I used 3 large onions. You can use less or more according to your taste.
4. Transfer the ground paste into a large bowl. Add curd or yogurt, rice flour, cumin powder, black pepper powder, chaat masala and salt. Mix everything well to make a lump free batter.
5. Taste and adjust salt if required. I had to add 1/2 teaspoon more. You can also use some finely chopped green chilli and little more black pepper powder if you want your chila or cheela more spicy Add finely chopped onion and cilantro or coriander leaves.
6. Mix well. Batter should be thick and flowing. Don’t make runny batter.
7. Heat a pan and add two laddle full batter in the middle of the pan. Spread with the backside of the laddle. Rotate to make round. Keep the flame low medium. Drizzle little oil on the sides of chilla.
8. To make soft cheela make it thick like uttapam but if you want crisp make the chilla thin and cook on simmer. When it starts to leaving the edges of the pan, flip the chilla upside down and let it cook from other side.
9. Cook from both sides till golden brown. You can also fold the pancakes before serving like this 👇
10. Serve hot with any sauce, pickle or raita.
Notes
1. You can add grated carrot, chopped capsicum or any vegetable of your choice in the batter.
2. Use chilli according to your spice tolerance. Reduce if making for kids.
3. Olive oil or any vegetable oil can be used to cook.
4. You can use any spices according to your taste.
5. You can also make it without onion if you want.
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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Carrot smoothie with grapes orange mint and coconut milk. Fruity flavored Vegan smoothie with a mildly spicy kick from ginger taste divine. A perfect breakfast smoothie to start your day.
Freshly squeezed orange juice and all the goodness of different fruits with mint leaves, coconut milk and ginger made this smoothly nutritious and absolutely delicious. To get some different flavoured Smoothie recipes click here.
Ingredients used to make this smoothie
Carrot – Sweet earthy taste of carrot not only makes your smoothie delicious but carrot has so many health benefits.
It is crunchy, tasty, and highly nutritious. Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants Eating carrots is linked to a reduced risk of cancer and heart disease, as well as improved eye health. Additionally, this vegetable may be a valuable component of an effective weight loss diet. Source
Grapes – Sweet nutrients packed grapes will make your smoothie perfectly sweet tasty and nutritious.
Grapes offer a wealth of health benefits, primarily due to their high nutrient and antioxidant contents. Grapes offer several important nutrients and powerful plant compounds that benefit your health. Though they contain sugar, they don’t appear to negatively impact blood sugar control when eaten in moderation. Antioxidants like resveratrol provide most of grapes’ benefits, including their anti-inflammatory, anti-diabetes, and anticancer properties. To read more click here.
Banana – Sweet, nutritious and delicious banana will make your smoothie thick and creamy.
Bananas are a popular fruit with many potential health benefits. Bananas contain many essential nutrients and may benefit weight loss, digestion, and heart health. They may boost your digestion and heart health thanks to their fiber and antioxidant contents. Plus, they may support weight loss because they’re relatively low in calories, nutrient dense, and filling. Both ripe, yellow bananas and unripe, green bananas can satisfy your sweet tooth and help keep you healthy. Source
Orange – I used freshly squeezed orange. Vitamin C enriched orange will make your smoothie delicious and gives a lovely flavour. Discard all the seeds if you are also using freshly squeezed oranges.
Oranges are among the world’s most popular fruits — they’re as nutritious as they are tasty. They are a good source of vitamin C, as well as several other vitamins, minerals, and antioxidants. Some studies show that consuming citrus fruits like oranges on a regular basis may help lower the risk of certain health conditions, such as heart disease. Put simply, this bright citrus fruit is an excellent addition to a healthy diet. Source
Mint leaves – Used to enhance the taste and minty flavour. You can add more leaves if you like.
Ginger – Little ginger used to give a mildly spicy kick. If you don’t like then you can omit it.
Coconut milk – Coconut milk used to enhance the taste. I like the flavour of coconut milk. I had coconut milk powder so I used it. But you can use 1/4 to 1/2 cup canned or fresh coconut milk or use 1/4 cup grated fresh coconut instead of coconut milk.
Lemon – Used lemon to give a tangy taste and nice refreshing flavour.
Lemons contain a high amount of vitamin C, soluble fiber, and plant compounds that give them a number of health benefits. Lemons may aid weight loss and reduce your risk of heart disease, anemia, kidney stones, digestive issues, and cancer. Not only are lemons a very healthy fruit, but they also have a distinct, pleasant taste and smell that make them a great addition to foods and drinks. Source
Its a filling and nutritious smoothie. You can serve this as breakfast smoothie or you can also enjoy this in your fasting days. You can also use soaked dry fruits in this smoothie. If you want to use almond, soak the almond in hot water and peel before using.
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Recipe
Carrot – 2 medium
Grapes – 1/2 cup
Banana – 1
Orange juice – 1/2 cup
Mint leaves – 12-14
Grated ginger – 1/2 teaspoon
Coconut milk powder – 1/4 cup
Lemon juice – 1 teaspoon
Shredded almond to garnish
Method
1. Peel and cut the carrot into thin slices. Peel and chop the banana roughly.
2. Combine everything and blend till smooth and frothy. You can use 1/4 to 1/2 cup thick coconut milk instead of coconut milk powder. Or use 1/4 cup fresh grated coconut. Add ice cubes if you want your smoothie chilled.
3. Taste and add little more lemon juice if require. Pour the mixture in your favourite glass.
4. Garnish with shredded almond and mint leaves. You can also garnish with lemon wedges.
Enjoy……..
Notes
1. You can use any fruit of your choice.
2. 1/4 to 1/2 cup thick coconut milk can be used instead of coconut milk powder. Or use 1/4 cup grated fresh coconut. Blend well with all the other ingredients.
3. You can also use 2 tablespoon soaked and peeled almond in this smoothie.
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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Shahi Kamal Kakdi or lotus stem korma. Fried lotus stem slices in spicy aromatic silky smooth thick gravy with fresh or raw turmeric/kachchi haldi made this korma lipsmackingly delicious. If you like lotus stem and bored of usual kofta, curry like usual recipe then its perfect for you. You can also serve this flavorful and delectable shahi korma as a party side dish.
What is korma
Korma or qorma (Hindi: क़ोरमा; Urdu: قورمہ; Bengali: কোরমা) is a dish originating in the Indian subcontinent, consisting of meat or vegetables braised with yogurt (dahi), water or stock, and spices to produce a thick sauce or gravy. Korma has its roots in the Mughlai cuisine[1] of the Indian subcontinent. A characteristic Mughal dish, it can be traced back to the 16th century and to the Mughal incursions into the region. Kormas were often prepared in the Mughal court kitchens. Wikipedia
And Shahi refers to royal. Cashew nuts, almond, fresh cream, and coconut made this korma perfectly shahi or royal. If you love the taste of lotus stem then you can also try Lotus stem biryani.
You may also like to try Shahi paneer matar from the blog of my friend Priya Iyer.
You can serve this shahi korma with any bread or rice dishes. This korma is one of my daughter’s favourite curry and her suggestion is its best to serve with Malabar paratha or puri. Now choice is yours 😊 Today I served it with a thali of steamed rice, roti, dhania aloo, pumpkin fry and chicken curry.
Ingredients used to make this shahi korma
1. Lotus stem or kamal kakdi – Main ingredient is this Lotus stem. You have to rinse the stem well. Rinse before and after peeling and also after cutting. Then follow the steps as given below in recipe. Here are the pictures of before and after peeling lotus stem.
The lotus plant has been eaten as a food for 7,000 years in Asia. Its stem and roots are often added to soups and stir-fries, but its leaves, flowers, and seeds are also used in cooking. Additionally, its stems, seeds, leaves, and flowers have long been used in traditional medicine preparations. Lotus was used to treat diarrhea, infection, cough, high blood pressure, and fever, among other ailments The lotus plant has a long history of use in Asian cuisine and traditional medicine. It contains many compounds that exhibit health benefits, including antioxidant and antibacterial effects. Healthline
Turmeric — and especially its most active compound, curcumin — have many scientifically proven health benefits, such as the potential to improve heart health and prevent against Alzheimer’s and cancer. It’s a potent anti-inflammatory and antioxidant. It may also help improve symptoms of depression and arthritis. Source
Cashew nuts – Ground cashew nuts or Kaju used to make the gravy smooth creamy and tasty.
Almond – Almond or badam paste used to give a nutty taste and make the gravy creamy.
Melon seeds – Melon seeds or charmagaz are also use to make the gravy thick and smooth like other nuts.
Poppy seeds or khas khas – Soaked and ground poppy seeds will give a nutty flavour and make the gravy thick and smooth. To get some recipes with poppy seeds click here.
Fresh coconut – Fresh ground coconut will give a wonderful flavour and mildly sweet taste.
Garlic – Used Garlic to enhance the taste and flavour. Garlic has numerous health benefits including boosting immunity.
Tomato – Tomato with onion garlic and other spices not only give a wonderful taste and flavour but also give a lovely colour to the gravy.
Sugar – Sugar used to enhance the taste. Little sugar usually used to balance out the flavour and taste. And when adding while frying spices sugar caramelized and gives a lovely colour.
Salt – Salt used to enhance the taste.
Green chilli – Green chilli used to give a spicy kick and for flavour.
Dry red chilli – Soaked in hot water and ground dry red chilli also gives a nice aroma and colour to the gravy. Use less or more according to your spice tolerance.
Onion – Onion used to thickened the gravy and enhance the taste and flavour. Fried and ground onion will give a nice taste and flavour.
Cumin powder – Cumin or jeera powder used for a wonderful aroma and taste.
Coriander powder – Coriander or dhania powder widely used in Indian curries to give a nutty aroma.
Curd or yogurt – I used homemade curd. Thick curd used to give a buttery flavour and slightly tangy taste.
Cilantro or coriander leaves – Cilantro or coriander leaves used to enhance the taste and flavour.
Cardamom, cinnamon, cloves, mace, nutmeg Kasuri methi and ghee or clarified butter used for a lovely aroma and enhance the taste of the gravy.
Fresh cream – Well beaten fresh cream or malai used to give a creaminess to the gravy and mildly sweet taste.
Oil – I used sunflower oil here but you can use any oil of your choice.
Try to prepare all the soaked and ground nuts and spices ready before cooking. You can chop and boil the lotus stem in advance and store in refrigerator for easy and quick cooking. If you don’t have fresh or raw turmeric, use 1/2 teaspoon turmeric powder instead. You can also grind 1 teaspoon soaked raisins with cashew nuts almond, poppy seeds and melon seeds if you like.
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Recipe
Lotus stem or kamal kakdi- 2
Cashew nuts or Kaju – 1 tablespoon
Almond or badam – 1 tablespoon
Melon seeds or charmagaz – 1 tablespoon
Poppy seeds or khas khas – 2 tablespoon
Grated Coconut – 2 tablespoon
Ginger – 1/2 inch piece
Garlic – 2 cloves
Tomato – 2
Salt to taste
Fresh turmeric or kachchi haldi- 1 teaspoon, grated
Sugar – 1/2 teaspoon
Green chilli – 1-2 or to taste
Dry red chilli – 3
Cilantro or coriander leaves – 2 tablespoon
Onion – 1, sliced
Cumin or jeera powder – 1 teaspoon
Coriander or dhania powder – 1 teaspoon
Thick curd or yogurt – 3 tablespoon
Green cardamom or ilaichi – 2
Cloves or laung – 3
Cinnamon or darchini – 1/2 inch piece
Kashmiri red chilli powder – 2 teaspoon
Mace or javitri powder – 1/8 teaspoon
Jaiphal or nutmeg powder – 1/8 teaspoon
Kasuri methi – 1 teaspoon
Fresh cream – 3 tablespoon
Oil – 3 tablespoon
Ghee or clarified butter – 1 tablespoon
Method
1. Wash the lotus stem or kamal kakdi well. Peel and cut the both tips. Wash again under running tap water. Check if it properly clean from inside. Slice the lotus stem.
2. Rinse well and soak in sufficient water for 15-20 minutes. Drain the water and pressure cook with water for 3 whistle. Or after 1 whistle reduce the flame. Cook on simmer for 2 whistle. Immediately remove from heat after 2 whistle. Let the pressure settle down on its own .drain the water and keep aside.
3. Soak almond in hot water. Peel the almond when cool. Soak cashew nuts, melon seeds and poppy seeds in hot water. Or you can microwave for 1 minutes. Also Soak the dry red chilli in 3-4 tablespoon hot water.
4. Grind soaked and peeled almond, cashew nuts, poppy seeds, melon seeds,green cardamom, cloves and dry red chilli altogether with 3-4 tablespoon water. Grind into a smooth paste.
5. Whisk the curd with cumin powder, coriander powder, Kashmiri red chilli powder, nutmeg powder and mace powder.
6.. Heat oil in a pan. Fry the lotus stem slices till golden brown from all the sides. Don’t over crowd, frý in 2-3 batches and remove from oil and transfer to a plate.
7. In the same oil fry slied onion till brown. Let it cool down.
8. Grind the fried onion with green chilli, garlic, ginger, grated fresh turmeric and tomato. Make a smooth paste. Don’t add water.
9. Heat remaining oil of fried onion and add ghee. You can add little more oil if required. Add onion, green chilli, tomato paste and sugar. Saute till oil leaves the sides.
10. Add poppy seeds,coconut and nuts paste. Saute again till everything dried up and oil separates.
11. Reduce the heat and add spices mixed well beaten curd. Also add chopped cilantro or coriander leaves. Saute till dried up and oil leaves the sides. Add fried lotus stem and salt. Reserve 4-5 fried lotus stem slices for garnishing. Mix well.
12. Add 1&1/4 cup water and mix. When it starts to boil reduce the heat. Cover and cook on simmer for 10 minutes. Don’t leave unattended. Check and stir in-between. You can add little more water if required to get your desired consistency. But don’t make it runny. Gravy should be thick.
13. Add remaining fresh cream and stir. Add cardamom powder and Kasuri methi. Crush the Kasuri methi with your palm before adding.
14. Mix and remove from heat. Taste and adjust the seasoning. You can add little more hot water if gravy becomes too thick. Garnish with fresh cream fried lotus stem slices and cilantro or coriander leaves.
15. Serve with roti, paratha, puri, naan, pulao, fried rice or steamed rice. This shahi korma is also great to serve with Malabar paratha.
Notes
1. If you want your korma less spicy use 1-2 red chilli. Use chilli according to your taste.
2. If you don’t have fresh or raw turmeric/kachchi haldi then you can use 1/2 teaspoon turmeric powder instead.
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Double chocolate whole wheat muffins with coconut sugar. Soft moist rich chocolaty muffins taste scrumptious. Cocoa powder and grated chocolate made these muffins perfectly chocolaty and delightful.
I have used whole wheat flour to make these muffins. You can definitely use all purpose flour or maida but better to avoid all purpose flour or refined flour. Whole wheat flour are packed with nutrients including several vitamins and fiber. You can also use millet flour or any gluten free flour instead of whole wheat flour.
Cocoa powder and dark chocolate made these muffins full of chocolaty flavour. Earlier I had used Morde chocolate compound but this time used Amul compound chocolate. You can use whatever you have.
Instant coffee powder used to enhance the flavour of chocolate.
Oil will help to make your muffins moist. You can use olive oil or any flavorless oil. I used sunflower oil.
Salt will balance the sweetness of muffins and enhance the taste.
Baking powder and soda used for leavening and also to make the muffins soft.
Curd or yogurt will make your muffins moist. Curd with baking powder and soda makes the eggless muffins fluffy and moist. No need for hung curd, use normal homemade curd.
Milk used to add moisture to the batter. And to make the muffins light.
Milk powder used to enhance the taste. And it also gives an extra richness. But its optional you can skip if you want.
Coconut sugar used as sweetener. You can always use cane sugar, brown sugar, jaggery or any sweetener of your choice. Coconut sugar is a healthy sugar alternative. The harmful effects of added sugar are becoming increasingly more evident. As a result, people are turning to natural alternatives. A sweetener that has become very popular in the past few years is coconut sugar. This sugar is derived from the coconut palm tree and touted as being more nutritious and lower on the glycemic index than sugar. Source
Vanilla essence used to give a lovely flavour.
You may like some other muffins and cupcake recipes on this blog. Click on the link below for recipe.
You have to sieve the flour baking powder, soda, cocoa powder and salt. Add milk powder and keep aside. I have used grated chocolate. Heat the grated compound chocolate with milk for a minute to melt the chocolate. Used Amul compound chocolate. I had microwave for one minute on full power. Whisk well with curd, vanilla essence, coffee, oil and coconut sugar. Whisk everything well.
Now add all the dry ingredients. Don’t add all the dry ingredients in one go. First add half and mix then add remaining dry ingredients and mix well to make a smooth lump free batter. You can also use 1/4 to 1/2 cup choco chips in the batter for more chocolaty taste.
I baked in my Samsung microwave hot blast function to bake the muffins. Bake in preheated oven at 170° for 10- 12 minutes or until toothpick comes out clean. Insert a toothpick in a muffin to check. Let muffins cool down. Dust the muffins with icing sugar with the help of a sieve. This step is optional. Used white choco chips and icing sugar only to make the muffins attractive and kids friendly.
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Recipe
Whole wheat flour or atta – 1 cup
Baking powder – 1/2 teaspoon
Baking soda – 1/4 teaspoon
Cocoa powder – 4 tablespoon
Salt – 1/8 teaspoon
Cooking chocolate – 1/2 cup, grated
Curd or yogurt – 1/2 cup
Milk – 1/4 cup
Instant coffee powder – 2 teaspoon
Vanilla essence – 1/2 tablespoon
Oil – 1/4 cup
Coconut sugar – 1/3 cup
Milk powder – 1/4 cup, optional
Method
1. Grease or line muffins moulds. Preheat the oven at 170°.
2. Sift whole wheat flour or atta, cocoa powder, baking powder, soda and salt. Mix milk powder if using.
3. Grate the cooking chocolate in a microwavable glass bowl. Add milk and microwave on high power for 1 minute. You can also melt the chocolate with milk in pan on stove top. In the milk mixed melted chocolate add coffee, vanilla essence and curd or yogurt. I have used homemade curd. Whisk well.
4. Add coconut sugar and oil. Whisk again till everything combined well. If you are not using milk powder add 1-2 tablespoon more coconut sugar. Because milk powder gives an extra sweetness. And if you want your muffins lightly sweetened add 1/4 cup coconut sugar.
5. Pour the mixture in a large bowl. Add all the dry ingredients gradually and mix. Make a smooth lump free batter.
6. Pour the mixture in greased or lined muffin moulds. Fill upto 3/4 cup.
7. Bake the muffins in preheated oven at 170° for 12 minutes or until toothpick comes out clean. Let the muffins cool down before serving. You can dust the muffins with powdered sugar with the help of a sieve. Or press some white choco chips over the muffins.
8. Enjoy the soft delicious chocolaty muffins.
Notes
1. All purpose flour or any flour can be used instead of whole wheat flour or atta. You can also use millet flour if you want.
2. You can also use 1/4 to 1/2 cup choco chips in the batter.
3. Brown sugar, powdered sugar, granulated sugar or any sweetener can be used instead of coconut sugar.
4. You can use olive oil or any flavorless oil.
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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Lemony dal or red lentil. A very easy to make and delicious dal with lemon. A perfect dish for winter. You can also serve this piping hot dal as soup with toasted bread and your dinner is sorted.
Here are some more different types of dal and lentil soup recipes from this blog. Sharing the links below.
And you may also like to try Andhra style tomato dal from the blog of my blogger friend Priya Iyer.
Now here is the recipe of an absolutely delicious dal with different taste and flavour. This protein rich dal can be served hot as soup. Try and enjoy as a side or soup, choice is your. You can make this dal thick or thin both. Keep the consistency according to your taste. You need some very simple and easily available ingredients to make this mouthwatering lemony dal or soup.
I have used one spring onion/onion green or scallion. Fried the lower part of the scallion with onion garlic and used green part for garnishing. But you can use more scallion if you want. You can also use more garlic if you like garlicky flavour. I have used one slit green chilli for flavour and to get slightly spicy taste. You can skip it if you want. Add black pepper powder according to your spice tolerance. You can also use cilantro or fresh coriander leaves in the dal if you like. You can use vegetable stock or chicken stock instead of water.
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Recipe
Masoor dal or red lentil – 1/2 cup
Onion – 2 medium
Garlic – 3-4 cloves, minced or grated
Cumin powder – 1/2 teaspoon
Coriander powder – 1/2 teaspoon
Turmeric powder – 1/4 teaspoon
Lemon juice – 2 tablespoon
Salt – 2 teaspoon or to taste
Black pepper – 1 teaspoon or to taste
Slit green chilli – 1, optional
Olive oil – 2 tablespoon
Water – 4 cup
Scallion or spring onion – 1
Freshly ground black pepper to sprinkle
Lemon slices and onion green or scallion to garnish
Method
1. Rinse the masoor dal or red lentil well. Drain the water and keep aside.
2. Chop the lower part of the scallion or onion green. Peel and chop the onions. Also chop the remaining green part of scallion and keep aside. We will use it for garnishing.
3..Heat oil in a pan or wok or pan. You can also use pressure cooker to make the dal in less time. Add chopped onion and garlic. Also add the lower part of the scallion. Fry till onion becomes brown.
4. Add dal or red lentil, salt, black pepper powder,cumin powder and coriander powder. Saute for 2 minutes.
5. Add water and when it starts to rolling boil reduce the heat. Cover and cook on simmer for 25-30 minutes or till lentil becomes soft. Don’t forget to check in-between. Check and stir in regular interval. Add more water if required. Add more or less water to get your desired consistency. If you want your dal thin add more water and for thick dal use less water.
6. When dal or lentil becomes soft add lemon juice. Increase the flame and boil for a minute. Taste and adjust salt, black pepper and lemon juice if require. Remove from heat.
7. Garnish with lemon slices, freshly ground black pepper and chopped scallion or onion green. Serve hot.
Notes
1. You can use any oil instead of olive oil.
2. Vegetable or chicken stock can be used instead of water.
3. You can use cilantro or fresh coriander leaves in the dal if you like.
4. Add black pepper powder and green chilli according to your spice tolerance.
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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Spinach or palak pulao with brown rice. Absolutely delicious and flavorful rice made with brown rice and palak or spinach leaves. Sharing the recipe with both brown and white basmati rice. A very easy to make one pot meal.
Whatever rice you are using remember to consume moderately. You can make this in a jiffy, just soak the rice in sufficient water and make a ground paste ready. Use pressure cooker to make the rice in less time. Brown rice take more time than white rice so soaking the rice is required to cook quickly. To get some more Pulao recipes click here. Serve this palak pulao with any raita. Actually you don’t need much side dishes with this flavorful and nutritious rice. Serve the rice with Spinach or palak raita, Beetroot raita, Mint yogurt dip or any raita or Chutney. You can also serve it with Makhana raita from the blog of Poonam Bachhav.
You can also make it white rice. The measurement for white rice are given below the recipe.
Brown rice is fibrous and a whole grain but remember to consume moderately. While white rice and brown rice are high in starch, brown rice contains more fiber, nutrients, and antioxidants. When eating white rice, add legumes and vegetables to ensure that you are having a balanced meal. That said, either type of rice can be part of a healthy diet — as evidenced by the long history of white rice in the traditional cuisine of many cultures. Brown rice may have a more favorable nutrition profile, but there’s nothing wrong with having white rice as a part of a balanced diet. Source – Healthline
All rice consists primarily of carbs, with small amounts of protein and practically no fat. However, brown rice is a whole grain. That means it contains all parts of the grain — including the fibrous bran, the nutritious germ, and the carb-rich endosperm. It’s chewy and takes a while to cook due to its tough bran exterior. White rice, on the other hand, has had the bran and germ removed. Because these are the most nutritious parts of the grain, white rice is left with very few essential nutrients. However, white rice is softer and tends to cook quicker Here are some health benefits of brown rice.
.Nutrient rich Positive effects on blood sugar levels
. May reduce heart disease risk Rich in antioxidants.
. Aids weight control
To read more about health benefits of brown and white rice visit Healthline.
As I mentioned above that recipe is very easy to make. Brown rice take more time than white rice so don’t forget to soak the rice for atleast 30-40 minutes. But if you are using white rice 10-15 minutes soaking is sufficient. And white rice can also make without soaking if you are using pressure cooker. Just wash the rice well and drain the water before cooking. Crush the whole spices in a mortar pestle and if you don’t like these spices comes in mouth while eating then you can grind all the whole spices with spinach or use powdered spices.
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Recipe
Basmati brown rice – 1 cup
Spinach leaves or palak – 100 gram
Onion – 2, sliced
Garlic – 3-4 cloves
Green chilli – 3-4
Tomato – 1 small, roughly chopped
Ginger – 1 inch piece
Cilantro or coriander leaves – handful, optional
Green cardamom – 3
Cloves – 4
Cinnamon – 1 inch piece
Mace or javitri – 2 strands
Star anise – a small piece, optional
Sweet corn – 1/2 cup, optional
Green peas – 1/2 cup
Cumin seeds – 1 teaspoon
Bay leaf – 2
Cumin powder – 1 teaspoon
Salt to taste
Oil – 2 tablespoon
Water – 2 cup
Lemon juice – 1 teaspoon
Method
1. Wash the brown rice 4-5 times. Soak in sufficient water for 30-40 minutes.
2. Wash the spinach leaves or palak well. Grind ginger, garlic, green chilli, tomato and spinach leaves to make a smooth paste. Also grind cilantro or coriander leaves with these spices if using.
3. Crush the green cardamom, cinnamon and cloves in a mortar pestle.
4. Heat oil in a pressure cooker. Add cumin seeds, bay leaves, crushed cardamom, cinnamon, cloves and a small piece of star anise. Crushed whole spices will release more aroma. But you can use the spices without crushing if you want. Just break the cardamom lightly if you don’t like to crush.
5. When cumin seeds starts to splutter add sliced onion and fry till onion becomes light golden brown. Now add ginger, green, green chilli, tomato and spinach paste. Also add cumin powder. Saute till oil leaves the sides and raw smell of garlic and spinach goes away.
6. Drain the water of soaked brown rice. Add rice, green peas, sweet corn and salt. Saute for a minute. Stir the rice gently to avoid breaking the rice.
7. Add water and lemon juice. Mix well and cover the pressure cooker. Cook the brown rice palak pulao for 4 whistle. Switch off the heat.
8. Let the pressure settle down on it’s own. Don’t try to open the pressure cooker immediately. Give some standing time for perfectly cooked rice. When pressure settle down completely open the lid. Fluff the rice gently.
9. Garnish with lemon wedges. Serve hot with any raita.
For white rice in pressure cooker
Soak the white basmati rice for 10-15 minutes in sufficient water. Drain the water completely and keep aside. Follow the recipe above as making brown rice palak pulao. Add 1&1/2 cup water and pressure cook for 2 whistle. And if you don’t like soft rice then add 1&1/4 cup water and pressure cook for 1 whistle. Let the pressure settle down on it’s own. Fluff the rice gently before serving.
In pot, pan or wok
Follow the above recipe. Add 2 cup water for 1 cup rice. When it starts to rolling boil cover and reduce the heat. Cook on simmer for 10 minutes. Stir the rice gently and again cook on simmer for 5 minutes. Remove from heat. Stir gently and cover the pan. After 5 minutes fluff the rice gently and serve.
Notes
1. Use green chilli according to your spice tolerance.
2. You can use any vegetable of your choice.
3. You can also use fried cashew nuts or any dry fruits if you want.
4. Use only one small tomato, not more than that to retain the green colour. If you have large tomato then use half of the tomato.
5. Ghee or clarified butter can be used instead of oil.
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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Batter Up With Sujata 