Mint Noodles

Mint noodles. Delicious noodles with full of mint flavour. And one more recipe with limited resources. Very difficult time for all of us. Hope this time will pass soon. Till then take care and stay safe.

You can use bell peppers, capsicum, cabbage or any vegetable of your choice if you have. I don’t have vegetables so made it simple but taste is too good. Make and enjoy it in breakfast or dinnertime. You may like two more noodles recipes on this blog. Mushroom noodles with sriracha sauce and Ginger noodles .

Sending this post to 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 N and my star ingredient is all time favourite noodles.

In this noodles I used only whatever I had in my pantry. You can use any vegetable. I also love noodles with loads of vegetables but my family members loved this noodles and enjoyed it in dinner time. So use whatever you have. Be careful while boiling noodles. It shouldn’t be over cooked and mushy.

Recipe

Noodles – 400 gram

Onion – 2, sliced

Tomato – 2, sliced

Garlic – 4 – 5 cloves, minced

Green chilli – 2 – 3 or to taste, chopped

Grated ginger – 1 tablespoon

Mint leaves – 1/4 cup

Soya sauce – 2 tablespoon

Green chilli sauce – 2 tablespoon

Sriracha sauce – 2 tablespoon

Vinegar – 2 tablespoon

Tomato sauce – 2 tablespoon

Oil – 2 – 3 tablespoon + 2 teaspoon

Salt to taste

Method

1. Boil the noodles as directed on the pack. Drain the water. Rinse with cold water, drain and mix 2 teaspoon oil and keep aside.

2. In a bowl mix soya sauce, vinegar, sriracha sauce, green chili sauce and tomato sauce. Keep aside.

3. Heat oil in a pan. Add minced garlic, sliced onion and finely chopped green chilli.

4. Fry till onion starts to change it’s colour. Add grated ginger and mix.

5. Now add slices tomato and mint leaves. Add little salt. Saute till tomatoes becomes soft.

6. Add sauce mixture and 2 tablespoons water. Mix well. Add noodles and toss well. Toss for 2 minutes on high flame. Remove from heat. Taste and add little more vinegar, tomato sauce, chilli sauce or salt if require.

7. Garnish with mint leaves. Serve hot.

Notes

1. You can use bell peppers, capsicum, cabbage or any vegetable.

2. Add more or less green chilli and sauce according to your taste.

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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Bengali Sabur Khichuri Or Sabudana Khichdi With Moong Dal

Sabur khichuri or Bengali style sabudana khichdi with moong dal. A simple yet delicious flavorful no onion garlic fasting recipe. You can make it with potato, cauliflower, carrot or any vegetable of your choice.

This khichuri is not like North Indian sabudana khichdi but a khichdi with sabudana and moong dal or split yellow lentil. On fasting day we usually take one time meal. And it should be vegetarian and without onion garlic and rice. It may be Luchi, Kachodi or Radhabollobhi with Dum aloo or any no onion garlic curry. But this sabudana khichuri is easy and quick to make and better than deep fried foods. I love it simple but sometimes use cubed and fried potato.

I got this recipe from my loving masimaa Utpala Mallick. Usually I spent all my summer vacation with my masimaa, meshomoshai or uncle and my cousins at Ranchi. Masimaa was an excellent cook. I already shared her Orange steamed sandesh. I was a school going girl at that time and never cooked anything. Once she cooked this khichdi on one of her fasting day. I just loved the taste. When she made it in the second time I noticed the method and ingredients. And I made it first time when my maa and masimaa both were not at home. Still remember their surprised face after tasting the khichuri. Both said its too good and perfect. That was a fasting day so I was feeling very happy to see their happy faces. Both my masimaa and mother are left for heavenly abode. But they are always with me in my heart. Learned a lot from maa and her sisters. Do you remember Misti doi recipe? I got it from my sejomashi Gargi Gupta. I will share some more age old recipes soon. Stay tuned.

Its my contribution to 254 #Foodiemonday bloghop theme is Farali Farmaish suggested by Kalyani Sri who blog at Sizzlingtastebuds. Do visit her blog and YouTube channel for different types of healthy and delicious recipes. I have bookmarked her Coriander garlic walnut pesto and Baked broccoli casserole recipe to try.

Yes we can make luchi puri kachodi anything but this sabudana khichdi is a healthy option for one time meal. After the whole day fasting its better to take something quick and simple food in evening. If you like you can add cubed and fried one potato, fried cauliflower florets, carrot or small pieces of fresh coconut. Add the vegetables before adding water. Vegetables will become soft with dal. Add some more water if using vegetables. You can make the khichdi thick or thin consistency as you like. You can use less ghee or make it with oil and add a dollop of ghee at the end. You can also make it in a pressure cooker. I sometimes do so to save time. You can dry roast the dal before rinsing.

Recipe

Moong dal or yellow split lentil – 1/3 cup

Sabudana or tapioca – 1/4 cup

Grated ginger – 1 teaspoon

Green chilli – 2 – 3

Green cardamom – 2

Cinnamon – 1/2 inch piece

Cloves – 2

Bay leaf – 1

Water – 5 cup

Ghee or clarified butter – 1 – 2 tablespoon

Cumin seeds – 1/2 teaspoon

Turmeric powder – 1/2 teaspoon

Salt to taste

Sugar to taste

Fried cashew nuts and raisins to garnish, optional

Method

1. Rinse the moong dal and sabudana separately. Drain the water and keep aside. I don’t like sabudana much so used less than moong dal. You can use equal quantity or more sabudana and less moong dal. Choice is yours. I have made it one serving so used little less than 1/3 cup moong dal and 1 tablespoon less sabudana.

2. Crush the cardamom, cloves and cinnamon in a mortar pestle.

3. Heat ghee in a wok or pan. You can use half oil and half ghee. 1 tablespoon ghee is sufficient but I have used 2 tablespoon to enhance the flavour. If you don’t want to use ghee, you can make it with only oil. But add at least 1 teaspoon ghee at the end.

4. Fry the cashew nuts if using. Fry till golden brown and transfer on a plate. Now fry the raisins. When raisins puffed up immediately remove from ghee.

5. In the same ghee add cumin seeds, bay leaf, crushed cardamom, cloves and cinnamon. When cumin seeds start to splutter add grated ginger and 1 chopped green chilli.

6. Stir and add drained moong dal. Fry the moong dal. See notes for more options.

7. When dal starts to change colour add water, salt, turmeric powder and 1 – 2 slit green chilli. Mix well. Cover and cook for 15 minutes or till dal becomes soft.

8. Now add drained sabudana and sugar. Mix and cook again for 5 minutes or until sabudana becomes transparent.

9. You can add more water if you want your khichdi little thin consistency. Taste and adjust the seasoning if required. You can add a dollop of ghee at the end.

10. Garnish with coconut slices, fried cashews and raisins. You can also use chopped cilantro or coriander leaves to garnish. Serve hot with Date raisin jaggery chutney with mango bar, Mango raisin chutney, Instant sweet mango pickle , curd or any no onion garlic vegetable curry.

Notes

1. You can add cubed and fried potatoes, fried cauliflower florets, carrot and small pieces of fresh coconut in the khichdi. Add a little more water if using vegetables.

2. You can also use 1 chopped tomato with grated ginger and green chilli.

3. Add green chilli according to your taste.

4. To make it quickly you can cook it in a pressure cooker if you want. Dry roast the dal before rinsing and add everything when cumin seeds start to splutter.

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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Mango Salsa With Pickled Jalapeno

Mango salsa with pickled Jalapeno. One more easy no cook recipe in a row with mouthwatering taste. Serve it as a snack, side dish or salad and enjoy the tangy spicy taste. Raw mango, lemon juice, green chilli, freshly crushed black pepper, pickled Jalapeno and some other ingredients made this salsa perfectly tongue tickling and ripe mango gave little sweetness.

Its mango season and you can get plenty of this delicious fruit either raw or ripe. Raw mango is not only rich in vitamin C but it has numerous health benefits. So here is a fresh healthy and delicious no cook recipe for this difficult time. Just combine everything and enjoy.

You may like some more similar recipes on this blog. Click on the name below for recipe.

1. Watermelon salsa

2. Mango pomegranate tender coconut salsa

3. Capsicum salsa

4. Fruity salad with dried basil

5. Corn salad

6. Fruity salad with corn cucumber and parsley

7. Peas chickpeas low calorie salad

8. Peanut chaat

9. Sprouts chaat

10. Chickpea chaat with raw mango

Sending this post to Facebook group Healthy Wealthy Cuisine . This time theme is #TangoWithMango suggested by Narmadha who blog at Nams Corner. I love her blog which is full of wonderful recipes like Lactation cookies , Ragi chocolate truffle cake, Buckwheat cookies without oven etc. Do visit her space for many more. Check out my fellow bloggers recipes for this theme.

Mango cream oreo tart by Shalu

Aam ras by Jayashree

Instant mango chunda by Poonam

Srilankan raw mango curry by Preethi

Mango chutney by Vanitha

Mango mastani by Narmadha

Raw mango thokku by Ruchi

This recipe is very easy to make and completely gluten free and veganò. Get the ingredients ready. Wash well add chop everything into small pieces. Mix well and serve immediately or keep it in refrigerator and serve chilled. It will be delicious in both ways. Olives and coconut is absolutely optional. You can can skip these if you don’t have or you don’t like. I have bottled olives so I used it.

Recipe

Raw mango – 1/2 cup, chopped

Tomato – 1, chopped

Red onion – 1, finely chopped

Pickled jalapeno – 1 tablespoon or 7 – 8 pieces, chopped

Green chilli – 1 small, chopped

Boiled sweet corn – 1/3 cup

Freshly crushed black pepper – 1/2 teaspoon

Ripe mango – 1/3 cup, chopped

Olive – 2 tablespoon, optional

Cilantro – 1 tablespoon, chopped

Mint – 1 tablespoon, chopped

Lemon juice – 2 – 3 teaspoon or to taste

Sea salt – 1 teaspoon or to taste

Oregano – 1/2 teaspoon

Fresh coconut – 2 tablespoon, chopped

Cucumber – 1/3 cup, chopped

Method

1. Peel and chop the raw mango into small pieces. Also chop onion, tomato, green chilli, cucumber, pickled Jalapeno and fresh coconut into small pieces.

2. Combine everything in a large bowl. Add chopped cilantro or coriander leaves, and mint leaves. Add sea salt, oregano, olives and lemon juice. Mix well. Taste and add more salt and lemon juice if require.

4. Serve immediately or keep in refrigerator and serve chilled.

Notes

1. Pink or black salt or any salt can be used instead of sea salt.

2. You can skip olives if you don’t have or don’t like. Fresh coconut is also optional. Skip if you don’t like.

3. Add green chilli and black pepper according to your taste.

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 Almond Hummus

Mint almond hummus. A very easy to make delicious dip. Almond made this tasty hummus more nutritious. Just combine everything and grind. Your mint flavoured fingerpicking hummus is ready. A completely gluten free and vegan recipe.

According to Wikipedia Hummus is a dip, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. It is popular in the Middle East and Mediterranean, as well as in Middle Eastern cuisine around the globe. It can also be found in most grocery stores in North America and Europe.

This recipe is without tahini. Tahini is a paste of toasted sesame seeds and olive oil. As I don’t like the taste of tahini so I have skipped it. In my Mint carrot beetroot hummus I have used toasted sesame seeds.

This time omitted sesame seeds. And now its a most favourite dip of my family. But if you want you can add 1 tablespoon toasted sesame seeds or 2 tablespoon tahini while grinding the boiled chickpeas. I have used 1 tablespoon finely chopped raw mango to enhance the taste. But mango is optional. If you don’t have mango just increase the lemon juice. Green chilli is also optional. I love the mixed taste of green chilli, mint and raw mango. So I have used. If you want your hummus more spicy add one more green chilli or skip it if you don’t like.

This Monday our 252 #Foodiemonday bloghop theme is Chana Time suggested by Mayuri Patel who blog at Mayuris Jikoni. Mayuri suggested to make some recipes using chana or chickpeas. Mayuri is a very talented blogger. I love her baked recipes and all the authentic recipes. Her recent baked recipe is Semolina sesame seed bread. Do visit her space for many more wonderful recipes like Gujarati style Lilva kachori and Pear upside down cake etc.

As I mentioned above that this recipe is without tahini. But you can add 1 tablespoon toasted sesame seeds in the mixture if you like the taste of sesame seeds. Raw mango definitely gives a different taste but if you don’t have raw mango skip it and add more lemon juice. You can also skip green chilli but I recommend to add at least few pieces of green chilli for taste.

Recipe

Chickpeas – 1/2 cup

Or

Soaked and boiled or canned chickpeas – 1&1/2 cup

Mint leaves – 1/2 cup

Almond – 1/4 cup, sliced

Lemon juice – 1 tablespoon

Cumin powder – 1/2 teaspoon

Black pepper powder – 1/2 teaspoon

Olive oil – 2 tablespoon + to drizzle

Green chilli -1

Garlic – 1 clove

Raw mango – 1 tablespoon, finely chopped

Method

1. Rinse and soak the chickpeas overnight with sufficient water. Drain the water and wash again. Boil the soaked chickpeas with 2 & 1/2 cup water in pressure cooker. After 1 whistle reduce the heat and cook on simmer for 30 – 40 minutes or till chickpeas becomes soft. Check by pressing with your finger tips.

2. Chickpeas will become 1 & 1/2 cup after boiling. Don’t discard the water of boiled chickpeas. We will use it while grinding. You can peel and discard the outer layer of boiled chickpeas if you want, I didn’t.

3. In a mixer grinder jar or food processor add the soaked and boiled chickpeas, salt, green chilli, black pepper powder, cumin powder, garlic, sliced almond, raw mango, lemon juice, mint leaves and 2 tablespoon olive oil. Reserve little chickpeas for garnishing.

4. You can add more garlic if you like the flavour. If you want your hummus spicy add one more green chilli. If you don’t have raw mango use little more lemon juice.

5. Add little water of boiled chickpeas and grind everything till smooth. Scrap the sides and grind to make a smooth mixture. Add chickpea water as require to make the mixture creamy.

6. Taste and add more salt and lemon juice if require. Pour the hummus in a bowl or plate. Drizzle little olive oil over the hummus. Garnish with boiled chickpeas, chilli flakes and mint leaves.

7. Serve as a dip with Falafel or any snacks. Or store in airtight container and keep in refrigerator. Serve chilled or room temperature.

Notes

1. 1 & 1/2 canned chickpeas can be used instead of 1/2 cup chickpeas.

2. You can use any salt instead of pink salt.

3. If you don’t have raw mango use little more lemon juice.

4. You can add 2 tablespoon tahini or 1 tablespoon toasted sesame seeds 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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Sprouts Semolina Chila Or Pancakes

Sprouts and semolina or suji/rawa chila or pancakes. A healthy, delicious and low calorie breakfast dish. We all know that sprouts are extremely nutritious and super healthy food. You can use these vitamins, protein and mineral enriched sprouts raw or cooked for numerous health benefits. So you can call it a power packed breakfast.

Spices, green chilli coriander leaves or cilantro and some other ingredients made this chila spicy flavorful and mouthwatering. I have made it both with onion and tomato and without onion tomato. Both are delicious but without tomato its easy to flip. And looks better. I love the taste of both. You can make according to your taste.

You can get some more recipes of semolina and sprouts below.

1. Suji malai cake

2. Semolina and lentil appe

3. Rawa cake

4. Oats semolina chila

5. Semolina and flatten rice appe

6. Sprouts chaat

7. Sprouts sundal

8. Sprouts and oats cutlets

9. Sprouts and oats appe

10. Cooked rice appe

11. Red lentil appe

12. Beetroot appe

This Monday our 251 #FoodieMonday bloghop theme is #RawaRaaga suggested by Aruna SarasChandra who blog at Vasusvegkitchen. Lovely Aruna has a wonderful blog with lots of mouthwatering recipes like Homemade coffee jelly , Mango mastani , Multigrain banana bread etc. I am sure you will love her space.

Its a very simple yet delicious recipe. Tomato is absolutely optional. If you like the taste and want to use be careful while flipping to turn upside down. Tomato will make your chila soft. Without tomato you will get crisp chila.

Recipe

Sprouts – 1&1/2 cup

Semolina or suji – 1/2 cup

Green chilli – 1-2 chopped

Cilantro or coriander leaves – handful, chopped

Ginger – 1 inch piece, grated

Onion – 1, finely chopped, optional

Tomato – 1 chopped, optional

Lemon juice – 1 teaspoon

Curd – 1/2 cup

Water – 1/2 cup

Cumin powder – 1 teaspoon

Chaat masala – 1 teaspoon

Garam masala powder – 1/4 teaspoon, optional

Black pepper powder – 1/2 teaspoon

Oil for shallow fry

Method

1. Rinse the sprouts well. Drain the water and grind with the help of very little water.

2. In a large bowl mix ground sprouts, semolina, curd and water. Whisk well to make a lump free batter.

3. Add all the spices, salt, chopped green chilli, cilantro or coriander leaves, lemon juice and grated ginger. Also add chopped onion and tomato if using. You can use onion and skip tomato to flip the chila easily. Mix well, cover and keep aside for 10 – 15 minutes.

4. Heat a pan or skillet. Brush with little oil. Pour a ladle full of batter in the middle. Spread with the back of the ladle by rotating. Reduce the heat and cook on low heat.

5. Drizzle little oil on the sides. When the edges becomes brown flip the chila upside down and fry the other side too.

6. Serve hot with any chutney or sauce.

Notes

1. You can add spices according to your taste.

2. Tomato is absolutely optional.

3. Add green chilli according to your spice tolerance

4. For shallow frying ghee/clarified butter can be used.

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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Peanut Chaat With Corn Green Peas And Raw Mango

Peanut chaat with corn, green peas and raw mango. Taste is tangy, spicy in one word chatpata. Crunchy roasted peanuts, slightly sweet corn and green peas with raw mango, lemon juice and spices made this chaat absolutely delicious and tongue tickling. If you have roasted and peeled peanut ready then you can make it in a jiffy.

Peanut, mango, green peas, sweet corn, lemon, ginger, green chilli,tomato, onion with some spices, cilantro or coriander leaves mint will make your chaat tangy spicy and flavorful.

A completely no oil and no cook gluten free and vegan recipe. And very easy too. Just mix everything and enjoy. I have used dry roasted peanut, you can also use boiled peanuts but I love the crunch of roasted peanut in the chaat. You can also add 1 small cucumber. Peel and chop the cucumber and add in the peanut chaat. Earlier shared Chickpea chaat , Sprouts chaat , Matar chaat and Ghugni and aloo kabli .

You may like some more peanut recipes on this blog. Click on the name below for recipe.

Peanut stuffed paratha

Peanut chutney or dip

Peanut potatoes

Peanut butter

Sending this post to Facebook group Healthy Wealthy Cuisine . This time theme is #GoNutsForPeanut suggested by Jayashree Trao who blog at Evergreen dishes . I love her healthy and unique recipes like Watermelon rind salad , Peanut curd and many more.

Check out my fellow bloggers recipes on this theme.

Peanut chaat by Shalu

No fry masala peanut by Vanitha

Peanut curd by Jayashree

Peanut chutney by Poonam

Peanut cookies by Sasmita

Peanut chutney by Ruchi

Peanut chaat by Swaty

As I mentioned above this chaat is very easy to make. And completely no cook and no oil recipe. You can also use boiled peanuts instead of roasted peanut. But I like roasted peanut in the chaat. If you want your chaat more tangy add some more lemon juice or grated raw mango. To make it more spicy add more green chilli or freshly crushed black pepper. Make according to your taste and spice tolerance.

Recipe

Peanut – 1/2 cup, roasted and peeled

Sweet corn – 1/2 cup, boiled

Green peas – 1/4 cup, boiled

Tomato – 1 small, chopped

Onion – 1 small, finely chopped

Green chilli – 1 – 2 finely chopped

Grated ginger – 1 teaspoon, optional

Raw mango – 1 tablespoon, grated

Cilantro or coriander leaves – 1 tablespoon, chopped

Mint leaves – 1/2 tablespoon

Black or pink salt – 1 teaspoon

Freshly crushed black pepper – 1/4 teaspoon

Chaat masala – 1/2 teaspoon

Lemon juice – 1 teaspoon

Roasted cumin powder or Bhaja moshla – 1/4 teaspoon, optional

Method

1. Dry roast the peanut and peel the red skin.

2. In a bowl mix dry roasted and peeled peanut, boiled sweet corn, green peas, chopped tomato, onion, green chilli, grated ginger, raw mango and chopped cilantro or coriander leaves.

3. Tear up the mint leaves by hand and mix. Add black or pink salt, chaat masala, black pepper, lemon juice and roasted cumin powder or bhaja moshla. Use whatever you have. Bhaja moshla or roasted cumin powder is optional but I recommend to add for flavour.

4. Mix everything well. Taste and add more lemon juice, salt and black pepper if require. You can also add some more grated mango if you want your chaat more tangy.

5. Garnish with ginger julienne and mint leaves. You can add more cilantro or coriander leaves and mint leaves if you like. Serve immediately.

Notes

1. Add green chilli and freshly crushed black pepper according to your taste.

2. One small chopped cucumber can be used in the chaat.

3. You can add more lemon juice or grated raw mango if you want your chaat more tangy.

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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Oats Whole Wheat Bournvita Cake/ No Butter Cake/ Jaggery Cake/ Eggless Cake

Oats whole wheat Bournvita cake with jaggery. No sugar no butter no APF yet super soft moist healthy and delicious cake. You don’t need any exotic ingredient to make this cake. All the ingredients are easily available in every home. Only 1/4 cup Bournvita has some sugar. A very healthy treat for kids.

Super food oats, whole wheat flour, jaggery and Bournvita made this cake absolutely delicious. To make this cake gluten free you can use any gluten free flour instead of whole wheat flour. And to make vegan coconut milk, soy milk, almond milk or any plant based milk can be used instead of dairy milk. I have used very little baking powder and soda in the cake. Only half teaspoon each. And used a 18 CM cake tin. Its little larger for the batter. For well rise cake use smaller cake tin or make the ingredients double.

You can get some more jaggery and sugar free cakes and muffins recipe on this blog. Click on the name below for recipe.

1. Gluten free apple jaggery cake

2. Gluten free vegan fruit cake

3. Semolina or rawa cake

4. Ginger cake

5. Date walnut muffins

6. Sugar free carrot cake

Made a cake after a long time. Its my contribution to our #250 Foodiemonday bloghop theme. We are celebrating 250th bloghop so theme for this week is Celebrate With Cake.

Wanted to make a simple but healthy and sugar free cake. I don’t have dates or stevia in my pantry so used jaggery powder. And I had little Bournvita so finished it and enjoyed the taste. Cake was super soft moist and yummy. You can make it with only all purpose flour or maida or any flour of your choice. You can also use dry fruits or choco chips in the batter or sprinkle above the cake. I have used 1/2 cup oil for a moist cake but if you want to use less oil add 1/3 cup oil and increase the milk. Add 2 tablespoon more milk for a smooth pouring batter.

Recipe

Whole wheat flour or atta – 1 cup

Oats – 1/2 cup

Baking powder – 1/2 teaspoon

Baking soda – 1/2 teaspoon

Bournvita – 1/4 cup

Warm milk – 1 cup

Vinegar – 1 tablespoon

Jaggery powder – 1 cup

Oil – 1/2 cup

Vanilla essence – 1 teaspoon

Method

1. Preheat the oven at 180°. Grease a baking tin and dust with little flour or line with parchment paper.

2. Grind the oats into fine powder.

3. Mix vinegar in lukewarm milk.

4. In a bowl mix whole wheat flour, ground oats, baking powder and soda.

5. In a large bowl whisk vinegar mix milk, jaggery powder and Bournvita. Add oil and whisk well till everything combine well. Add vanilla and whisk again.

6. Now add all the dry ingredients. Mix everything well to make a smooth lump free batter. Don’t over beat. For more option see notes.

7. Pour the batter in greased and flour dusted or lined baking pan.

8. Bake in preheated oven at 180° for 30 to 40 minutes. Every oven takes different time so check after 30 minutes. Insert a toothpick in the middle of the cake. If its comes out clean your cake is ready. And if not, bake for a few minutes more. Mine took 45 minutes.

9. Let the cake cool down completely on a cooling rack before slicing. Serve with milk to the kids or enjoy the healthy and delicious cake to satisfy your sweet cravings.

Notes

1. Any gluten free flour can be used instead of whole wheat flour or atta.

2. You can also make this cake with only all purpose flour/maida if you want.

3. Almond milk, soy milk, coconut milk or any plant based milk can be used instead of milk.

4. You can use butter instead of oil.

5. If you want to use less oil use 1/3 cup oil and increase the amount of milk. Add 2 tablespoon milk more to make smooth and pouring batter.

6. You can add dry fruits or choco chips in the batter or sprinkle choco chips over the cake.

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.

Please visit my facebook page and hit the like button to get the latest update

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Sprouts Chaat And Aloo Or Potato Chaat With Sweet Corn

Sprouts and aloo or potato chaat with sweet corn. Both are very easy to make and delicious. Perfect tongue tickling, easy, quick and low calorie recipe for this hot weather. Just boil the potatoes or moong sprouts and mix everything. Serve as a evening snack or starter. You can also serve sprouts chaat as a nutritious salad with your meal.

You can also use raw moong sprouts just wash well before using. I sometime do so. And everyone loves the crunch. Its a completely gluten free, vegan, low calorie and oil free recipe.

Sprouts are super healthy when eaten raw or cooked. Sprouting also increases the protein content, and shortens the cooking time of legumes. During the process of sprouting, some of the stored starch in the legume is used up for forming the tiny leaves and rootlets and in manufacturing vitamin C.  Here are some health benefits that will convince you to sprout more often. 1. Helps in digestion

2. Boosts blood circulation

3. Helps in weight loss

4. Builds your immune system

5. Improve eye sight

6. Heart friendly

7. Helps reduce acidity

8. May prevent premature ageing

To read more about health benefits of sprouts click here .

Making moong sprouts is very easy. Also sharing the method with recipe. You can get some more sprouts recipes on this blog.Click on the name below for recipe.

1. Sprouts sundal

2. Sprouts and oats cutlets

3. Sprouts and oats appe

And some chaat recipes

1. Chana or chickpea chaat with raw mango

2. Matar chaat

3. Ghugni and aloo kabli

Sending this post to #249 Foodiemonday bloghop theme is Monsoon Munchies suggested by Archana who blog at The Mad Scientist Kitchen. Archana is a very talented blogger. Do visit her space for wonderful recipes. She has a vast collection of authentic and healthy recipes. I love her all the recipes but recently bookmarked her Herbed butter milk rolls , Seven layer magic bar and Vegan Lebanese chickpea stew to try.

As a monsoon munchies I am not sharing any deep fried recipe today. This time we need some healthy and nutritious recipes to make easily and quickly. So two quick recipes for you. Starting with vitamin enriched moong sprouts. Make moong sprouts and keep in refrigerator for a week. You can use these sprouts raw, boiled or sauteed as you like.

Sprouts chaat recipe

Moong sprouts – 1 cup

Potato – 1, boiled, optional

Cucumber – 1

Tomato – 1, chopped

Onion – 1, finely chopped

Green chilli – 1 – 2, finely chopped

Ginger – 1 inch piece, grated or finely chopped

Cilantro or coriander leaves – 1 tablespoon

Black or pink salt – 1 teaspoon

Chaat masala – 1 teaspoon

Cumin powder – 1/2 teaspoon

Freshly crushed black pepper – 1/2 teaspoon

Lemon juice – 2 tablespoon

Method

1. Soak the moong beans in sufficient water overnight. Next day drain the water and loosely cover the bowl. Keep aside for a day. Next day moong beans will be sprouted. If you want longer sprouts wait for one more day.

Now store the sprouts in refrigerator. You can store it for a week. Rinse the sprouts well before every use.

2. Take 1 cup moong sprouts and rinse well. Drain the water.

3. Boil with 1 cup water. When it starts to boil, reduce the heat. Cook on simmer for 4 minutes or till sprouts becomes soft. I like the sprouts with little crunch. Drain the water and let it cool down.

4. Peel and chop the potato into small cubes if using.

5. Peel and chop the cucumber.

6. Now mix moong sprouts, boiled and cubed potato, cucumber, chopped tomato, onion, green chilli, grated ginger, cilantro or coriander leaves, black or pink salt, cumin powder, black pepper, chaat masala and lemon juice. You can also use few chopped mint leaves. Mix well. You can also add chopped or grated fresh coconut if you like. Taste and add more salt and lemon juice if require.

7. You can also add green chutney and sweet tamarind chutney if you want.

Aloo chaat. An easy and quick to make and taste is absolutely mouthwatering. A simple no cook and no oil recipe made with boiled potatoes, finely chopped onion, tomato, cucumber, green chilli, sweet corn, some spices and lemon juice.

Recipe

Potato – 4 medium, boiled

Onion – 1, finely chopped

Green chilli – 1 – 2, finely chopped

Tomato – 1 large, chopped

Cucumber – 1

Boiled sweet corn – 1/4 cup

Cilantro or coriander leaves – 1 tablespoon, chopped

Mint leaves – few, chopped

Pink or black salt – 1 teaspoon

Cumin powder – 1/2 teaspoon

Chaat masala – 1 teaspoon

Lemon juice – 3 teaspoon

Method

1. Peel chop the boiled potatoes into small cubes.

2. Peel and chop the cucumber.

3. In a bowl mix everything well.

4. Taste and adjust salt and lemon juice if require.

5. Add green chutney and sweet tamarind chutney if you want. I didn’t. You can also use black pepper powder if you like.

Enjoy…….

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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Mint Rasgulla

Mint rasgulla or mint ( pudina) flavoured rasgulla. A very refreshing spongy soft mint flavored rasgulla. Serve chilled or room temperature, taste is absolutely divine.

You don’t need to buy rasgulla from sweet shop. You can make it easily at home. To make perfect rasgulla read all the tips and tricks here.

Just remember milk should be cow milk. And while making paneer be careful. Drain the water and wash the paneer immediately to stop further cooking to get soft paneer. And next step is kneading the paneer. Mash the paneer with your finger tips and heel of your palm till paneer becomes smooth and your palm become greasy. For mint flavoured rasgulla I have added some mint leaves in the sugar syrup. And I love these mint rasgulla so made many times. Sometimes used dried mint leaves powder in the paneer while mashing. And sometimes added some fresh mint leaves in milk while making paneer. You can make the rasgulla following any of these method.

You can get some more different flavoured rasgulla on this blog. Click on the name below for recipe.

1. Rasgulla

2. Watermelon rasgulla

3. Mango rasgulla

4. Orange rasgulla

5. Chilli rasgulla

And some more recipes you can make with rasgulla.

1. Baked rasgulla

2. Savoury rasgulla korma

3. Rasgulla kheer or pudding

4. Rasgulla cupcakes

Sending this post to Facebook group Healthy Wealthy Cuisine. This time theme is Cool Dessert suggested by Vanitha Bhat who blog at Curry And Vanilla. Do visit her space for many wonderful recipes.

Here are some more cool dessert recipes from my blogger friends.

Mango panna cotta by Jayashree

Carrot kheer by Preethi

Mango phirni with almond by Vanitha

Basundi by Narmadha


Mango pineapple sorbet by Sasmita

Recipe is very simple. Make the rasgulla like you make normal rasgulla just add some mint leaves in the sugar syrup and also add some mint leaves in the milk while making. Or add 1 teaspoon dried and powdered mint leaves. Taste will be great in both ways.

Recipe

Cow milk – 1 liter

Lemon juice or vinegar -3 – 4 tablespoon or as require

Mint leaves – 2 – 3 tablespoon

Or

Dried mint powder – 1 teaspoon

For syrup

Sugar – 1 cup

Water – 4 cup

Mint leaves – 1/4 cup

Method

For making perfect rasgulla please read all the tips and tricks here.

1. Place a cheesecloth on a strainer.

2. Heat milk in a heavy bottom pan with some mint leaves if using.

If you want to use dried mint leaves powder skip this step. When it starts to rolling boil remove from heat. Add lemon juice or vinegar. Add 1 tablespoon at a time. Stir and add 1 tablespoon more or as require to curdle the milk completely.

3. When greenish whey and cottage cheese separates immediately pour into the strainer. If you boil further after curdling your cottage cheese and rasgulla will be hard.

4. Wash the paneer under running water or dip the cheesecloth in a bowl filled with cold water. Wash the cottage cheese well to remove the smell of vinegar or lemon.

5. You can make cottage cheese with curd in same method. First add 1/4 cup curd then add as require. It will depends on the milk. You need 1/4 to 1/2 cup curd to make cottage cheese.

6. Squeeze the cloth well to drain all the water from cottage cheese. Remove the cottage cheese on a large dry cloth. Wrap well and put a heavy weight on it for 2 hours.

7. Take out the cottage cheese or paneer on a large plate. Discard the mint leaves if used. Or if you are using mint leaves powder and 1 teaspoon in the paneer. To make mint leaves powder clean and rinse the mint leaves. Drain the water well. Let the leaves dry in shade on a paper towel for 2 – 3 days or until leaves dried up completely. Crush the dried leaves with your palm or grind in mixer grinder. Store in airtight container in refrigerator.

8. Mash the paneer with your finger tips and heel of your palm. Mash till your palm becomes greasy and paneer becomes smooth.

9. Make small balls. These will become double. You can make 7 to 9 rasgulla out of this cottage cheese depends on the size.

10. There shouldn’t be any crack on the balls. Press the balls between your fingers and palm tightly to make crack free balls.

11. Make round ball using your both palm. Make all the balls.

12. In a large and broad pan heat 1 cup sugar, 4 cup water and 1/4 cup mint leaves.

13. When sugar dissolved and it starts to rolling boil add the cottage cheese balls one by one. Let it boil on full flame from 2 – 3 minutes.

14. Cover and cook on medium high heat for 20 minutes.

15. After 20 minutes switch off the heat. Keep it covered for 3 – 4 hours or until completely cool down. Don’t open the lid before 2 – 3 hours, your rasgulla may shrink.

16. You can keep these in refrigerator for 5 – 6 days. Serve chilled or at room temperature

Notes

1. Always use cow milk to make rasgulla.

2. Don’t remove the lid when hot let it cool down completely before removing the lid.

3. Read the tips and tricks carefully before making rasgulla first time. You will get perfect spongy rasgulla.

4. Drain the paneer well to avoid breaking the rasgulla in syrup.

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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Oats Whole Wheat Lemon Cookies With Olive Oil/ Eggless Cookies/ Butter Free Cookies

Oats whole wheat lemon cookies with olive oil. A delicious and vegan lemony cookies with all the goodness of oats whole wheat olive oil and lemon. Some of my readers asked on my Coffee cookies post if they can use oil instead of butter or ghee. So now a cookie without butter or ghee.

I have used olive oil but if you don’t have olive oil, use any flavorless vegetable oil or coconut oil. I have used little powdered sugar to sweetened the cookies. Next time I will try to share some cookies without sugar. Stay tuned. In these cookies 1/4 cup sugar and 1/8 cup desiccated coconut gave enough sweetness. You can also use powdered jaggery or stevia if you want. To make it gluten free use pearl millet flour/bajra atta, almond flour, coconut flour, cornmeal or any other gluten free flour of your choice. This recipe is completely dairy free. But if you want to make buttery cookies for kids then you can use butter instead of olive oil. You may like some more lemon flavored bakes on this blog. Click on the name below for recipe.

1. Lemon cake with kaffir lime

2. Oats cornmeal lemon crinkle cookies

3. Gluten free lemon cherry loaf cake

4. Lemon glazed water chestnut gulkand cake

5. Lemon chocolate marble cake

6. Lemon cake

This week 248 #Foodiemonday bloghop theme is Lemon Love suggested by Waagmi who blog at Cooking is fun. Waagmi is a very talented blogger. I always love her photography. Do visit her wonderful blog for many mouthwatering recipes. I have bookmarked her tongue tickling Katori chaat, Corn samosa and delicious Laddu kheer to try.

These soft cookies are absolutely easy to make yet superbly delicious. Bake for less time to get soft cookies or if you want crispy cookies bake for a few minutes more. You don’t need to grind the oats in this recipe. So here is an easy, delicious and healthy recipe to accompany your tea, coffee or milk. Or enjoy it in your munching time.

Recipe

Oats – 1/2 cup

Whole wheat flour or atta – 1/2 cup

Baking powder – 1 teaspoon

Desiccated coconut – 1/8 cup

Olive oil – 1/4 cup

Powdered sugar – 1/4 cup

Lemon juice – 3 teaspoon

Lemon zest – 1/2 teaspoon

Vanilla essence – 1/2 teaspoon

Curd – 2 & 1/2 teaspoon

Method

1. Preheat the oven at 180° for 10 minutes. Grease or line a baking sheet with parchment paper.

2.   In a bowl mix whole wheat flour or atta, oats, baking powder and desiccated coconut.

3. In a large bowl whisk olive oil and powdered sugar till sugar dissolved.

4. Now add lemon juice, lemon zest, vanilla essence and curd. Whisk again.

5. Add all the dry ingredients, mix and make a soft dough. Don’t knead much. Take a tablespoon of dough and make round balls with your palm. Press the balls with your palm and arrange on lined or greased baking sheet 1 inch apart.

6. Press all the cookies with a fork. I have made 13 cookies.

6. Bake in preheated oven at 180° for 15 to 20 minutes or till edges becomes golden brown. For soft cookies don’t over bake. Every oven take different time. Check after 12 minutes. If you want your cookies crisp bake for 3 – 4 minutes more.

7. Let the cookies cool down completely. Serve with tea, coffee, milk or store in airtight container for later.

Notes

1. Coconut flour, almond flour, millet flour, cornmeal or any gluten free four can be used instead of whole wheat flour or atta.

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

3. You can also use butter or ghee 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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