dinner – Batter Up With Sujata

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

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

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

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

Recipe

Sabudana or tapioca – 1/4 cup

Potato – 1, boiled

Green peas – 1/3 cup, boiled or frozen

Sweet corn – 1/3 cup, boiled or frozen

Fresh coconut – 2 tablespoon, grated

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

Green chilli – 1 – 2, finely chopped

Cilantro or coriander leaves – handful, chopped

Ginger – 1 inch piece, grated

Salt or rock salt to taste

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon

Lemon juice – 1 teaspoon or to taste

Freshly crushed black pepper – 1/2 teaspoon

Oil or ghee/clarified butter to shallow fry

Method

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

2. Peel and grate or mash the boiled potato.

3. Drain the water of sabudana completely.

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

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

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

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

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

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

10. Serve hot with any chutney or yogurt.

Notes

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

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

3. Vegan people can omit paneer or use tofu.

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

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

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Hariyali Chicken/Dhania Chicken/ No Oil Chicken/Microwave Chicken

Hariyali chicken or dhania/coriander chicken cooked in microwave. Also sharing the method to cook on stove top. A zero oil recipe. You don’t need to add any oil yet taste is absolutely delicious.

You don’t have to saute or fry the spices and chicken. Grind and make a paste of cilantro or coriander, tomato etc, marinate the chicken with ground paste along with salt, lemon juice and some spices and cook. A super easy as well as healthy recipe. No oil or butter required. Absolutely oil free chicken curry. To get some more chicken recipes click on the name below.

1. Sikkimese chicken curry

2. Chicken kosha with whole garlic and potato

3. Zafrani chicken

4. Chicken dak bungalow

5. Chicken clear soup

6. Chicken chaap

Monday again and this week’s 238 #Foodiemonday bloghop theme is #GoGreen suggested by Aruna SarasChandra who blog at Vasusvegkitchen. Aruna has a wonderful blog with different types of delicious recipes like Paneer pinwheel, Bengal style vegetable chop etc. Do visit her space for many other mouthwatering recipes.

You can cook this chicken in microwave and stove top both. I made it in microwave. You don’t need to fry or saute the spices or chicken at all. Just marinate the chicken and cook. Even no oil or butter required to make it. Easy isn’t it? If you want your chicken spicy add more green chilli or if you are making for kids reduce the amount of green chilli.

Recipe

Chicken – 800 gram

Onion – 1 medium, chopped

Tomato – 1 medium, chopped

Cilantro or coriander leaves – 2 cup tightly packed, chopped

Ginger – 1 & 1/2 inch piece, chopped

Garlic – 6 – 7 cloves

Green chilli – 4 – 5 or to taste

Cumin powder – 1 & 1/2 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Garam masala powder – 1/2 teaspoon

Salt to taste

Lemon juice – 3 tablespoon

Yogurt – 2 tablespoon

Method

1. Clean and rinse the chicken pieces well. Mix salt and lemon juice.

2. Grind tomato, onion, green chilli, cilantro or coriander leaves and garlic altogether. Make a smooth paste.

3. Marinate the lemon juice and salt mixed chicken pieces with ground mixture, cumin powder, coriander powder, turmeric powder, garam masala powder and yogurt. Mix well. Cover and keep aside for 15 – 30 minutes. You can keep it overnight in refrigerator.

4. Microwave on high power for 10 minutes. Don’t add water. After 10 minutes stir well and check with a fork. If chicken becomes soft, cover again and serve after 3 – 4 minutes. And if require cook on high power for 4 – 5 minute more. Its depends on chicken. 500 gram chicken takes 10 minutes to cook. It may take 5 to 10 minutes more over 500 gram chicken.

5. For stove top cook marinated chicken on low medium heat in covered pan. Stir in between. Cook till chicken becomes soft. No need to add water.

6. Serve hot with steamed rice, fried rice, pulao, roti, naan, paratha, puri or any bread.

Notes

1. Add green chilli according to your taste.

2. You can use more garlic 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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Beetroot Greens With Beetroot And Potato

Beetroot greens with beetroot, potato and green peas.
Packed with healthy nutrients and delicious no onion garlic stir fry with popular superfood beetroot and beetroot greens.

Recipe is very easy and simple. You don’t need spices to make this delicious stir fry. Nigella seed or kalonji, green chilli and ginger with tomato, green peas, potato, cilantro and a dash of lemon juice will make this stir fry flavorful and delicious.

Finely chopped tender beetroot stems were used with leaves. Every part of beetroot is nutritious so don’t discard anything. You can simply throw beetroot peels under your plants or make compost to grow plants. Vegetable and fruit peels are great to fertilize the plants.
And don’t peel the potato. Rinse well and use. Potato peels are also nutritious.
They contain good amounts of fiber and nutrients, plus they are very satiating and versatile. … Many nutrients are contained in the peel of the potato, so consuming both the skin and flesh maximizes the amount of fiber, vitamins and minerals in each serving. Selecting a healthy cooking method is also important. Source

Packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Beetroots and beetroot juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance. Source

You may like some more beetroot recipes on this blog.

1. Gluten free beetroot buns

2. Beetroot dip

3. Vegan beetroot smoothie

4. Beetroot dal or lentil curry

5. Beetroot shot

6. Dairy free sugar free beetroot smoothie

7. Beetroot rice and raita

8. Black rice oats and beetroot pancakes

9. Beetroot appe

10. Beetroot cutlets

No Fat or Cholesterol: Beet greens are nutritious as they are rich in Vitamin K, copper, manganese, iron and calcium, but they are great for maintaining a healthy weight, as they contain zero saturated fat and cholesterol.
Moreover, beetroot boosts heart health by regulating blood pressure and improving blood flow. Source

Already shared one more beetroot greens recipe Beetroot green with peas and corn.

This week our 235 #Foodiemonday bloghop theme is Best From Waste suggested by Archana who blog at The Mad Scientist Kitchen.
Archana is a very talented blogger. Do visit her space for different types of delicious and innovative recipes. Like chocolate pie, Caramel apple plum mini pizza etc.
I have recently bookmarked her honey cake to try.

Archana suggested to make something without wasting anything. So I am sharing this beetroot green stir fry with green peas and potato. I have used leaves and tender stems of beetroot. Every part of the beetroot is nutritious so why to discard anything. Use beetroot peels to make compost. Vegetable and fruit peels can be used to fertilize your plants. And you don’t need to peel the potato. Just wash well, chop and use.

Recipe

Beetroot green – 5 bunch or leaves of 5 beetroot

Beetroot – 1

Nigella seed or kalonji – 1/2 teaspoon

Potato – 1

Tomato – 1, chopped

Salt to taste

Turmeric powder – 1/4 teaspoon

Sugar to taste

Green chilli – 2

Grated ginger – 1 teaspoon

Green peas – 1/2 cup

Cilantro or coriander leaves – 1 tablespoon

Lemon juice – 3 teaspoon

Mustard oil – 1 & 1/2 tablespoon

Method

1. Wash the beetroot greens well and chop into small pieces. Finely chop the tender stems too.

2. Peel and grate 1 beetroot. Use the peel to make compost. Vegetable peels are great organic alternative to chemical fertilizer.

3. Rinse the potato well. Don’t peel. Thinly slice the potato.

4. Heat mustard oil in a pan. You can use olive oil or any oil instead of mustard oil. Add nigella seeds or kalonji.

5. Add sliced potato and fry for 2 minutes.

6. Add grated ginger, grated beetroot, chopped 1 green chilli and chopped tomato. Saute till tomato becomes soft and dried up.

7. Add chopped beetroot greens, chopped cilantro or coriander leaves, salt, turmeric powder and 1 – 2 slit green chilli. Mix well. Beetroot greens will release lots of water. Cover and cook on low heat 10 – 15 minutes or until dried up. Stir in between.

8. Remove the cover. Increase the heat and cook on high heat until dried up completely.

9. Add lemon juice. You can also add some more chopped cilantro or coriander leaves.

10. Mix well. Taste and adjust the seasoning. Add more salt and lemon juice if require.

11. Remove from heat. You can garnish with lemon wedges, ginger julienne and chopped cilantro.
Serve with steamed rice, roti, paratha or any bread.

Notes

1. Add more chopped green chilli if you want spicy. Or skip if you are making for kids.
2. Boiled sweet corn can be used with green peas.
3. You can also add few chopped garlic cloves with nigella seed.

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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Gobhi/Cauliflower Corn Butter Masala Without Onion

Gobhi or cauliflower and corn butter masala without onion. A rich creamy flavorful and delicious curry with cauliflower and sweet corn.
We all love chicken butter masala but its only for non vegetarian people. So here is a mouthwatering butter masala gravy recipe for vegetarian people. You don’t need onions to make this rich creamy gravy. I have used ginger garlic paste to marinate the cauliflower. If you don’t want to use garlic, then you can omit ginger garlic paste. Use 1 teaspoon ginger paste in marination. But ginger garlic paste definitely enhance the taste.

I have roasted the cauliflower florets in halogen oven. You can roast in your microwave oven. Use convection mode to roast the cauliflower. Or you can also roast in regular oven or OTG. Follow the same method to roast. Or you can also shallow fry the florets if you don’t have oven. Fry the florets till light brown.

Its cauliflower season in India. Market is flooded with cauliflower this time. Try this versatile vegetable with different spices and in some different method. In Bengal fulkopi bhate or makha is also very popular. Simple easy and delicious. Mix boiled cauliflower with salt and kashundi or Indian mustard sauce and drizzle little mustard oil. Relish with hot steamed rice.

You may like some more cauliflower recipes on this blog.

1. Cauliflower with ginger julienne

2. Zan

3. Cauliflower with coconut and poppy seeds

4. Fulkopir paturi

5. Spicy cauliflower stir fry

6. Cauliflower with spinach and cottage cheese

And some more delicious vegetarian rich creamy gravy recipes.

1. Banana butter masala

2. Hariyali paneer makhani masala

3. Broccoli malai curry

This week’s 232 #Foodiemonday bloghop theme is Go For Gobhi suggested by Sasmita Sahoo Samanta who blog at First Timer Cook. Do visit her space for many wonderful recipes. I specially love her authentic recipes and all the baked recipes. I will try her gingerbread cookies soon.

I didn’t use onion in this recipe. Cashew nuts, melon seeds and poppy seeds made this curry rich and creamy. This aromatic thick gravy goes well with any Indian bread or rice dishes like jeera rice, pulao, fried rice or steamed rice etc. Roast or fry the marinated cauliflower florets and cook with tomato gravy. Cardamom,cinnamon, cloves and bay leaf made this curry aromatic.

Recipe

Cauliflower – 1 medium

Sweet corn – 1/2 cup

Butter – 2 tablespoon

Refined oil – 1 teaspoon

Tomato – 4 medium

Cashew nuts – 8 – 10

Poppy seeds – 2 tablespoon

Melon seeds – 2 tablespoon

Ginger – 1/2 inch piece, peeled and chopped

Green cardamom – 3

Cloves -3

Cinnamon – 1/2 inch piece

Bay leaf – 1

Slit green chilli – 2 – 3 or to taste

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Garam masala powder – 1/2 teaspoon

Salt to taste

Sugar – 1/2 teaspoon

Fresh cream – 2 tablespoon

Water – 2 cup

For marination

Mustard oil – 2 teaspoon

Thick yogurt – 2 tablespoon

Salt to taste

Red chilli powder – 1/2 teaspoon

Cumin powder – 1/2 teaspoon

Black pepper powder – 1/2 teaspoon

Garam masala powder – 1/4 teaspoon

Ginger garlic paste – 1 tablespoon

Method

1. Separate the florets from cauliflower. Don’t cut into small florets. Cut into medium sized florets. Discard the stems.

2. Rinse and boil the cauliflower florets with sufficient water and 1/2 teaspoon salt. When the water starts to rolling boil switch off the heat.

3. After 5 minutes take out the cauliflower florets with a slotted spoon. Let it cool down.

4. In a bowl mix thick yogurt, salt, cumin powder, black pepper powder, red chilli powder, ginger garlic paste, garam masala powder and mustard oil. Add the cauliflower florets and mix well. Keep aside for 15 – 30 minutes. If you don’t want to use garlic then use 1 teaspoon ginger paste only instead of ginger garlic paste.

5. Roast the marinated cauliflower florets in oven at 180° for 6 – 8 minutes or till the cauliflower florets becomes light brown. Use microwave convection mode or normal oven or OTG. Or you can shallow fry the florets in a pan with little oil.
I have roasted in halogen oven. If you are using halogen oven,arrange the marinated cauliflower florets on a baking tray.

6. Press speed up button and bake at 200° for 8 minutes. Turn the florets upside down and bake again at 200° for 4 minutes or till the florets becomes brown.

7. Soak cashew nuts, poppy seeds and melon seeds in 5 tablespoon hot water. I have microwave for 1 minutes for easy grinding.

8. Wash the tomatoes. Make a “X” with a knife below of the every tomato. Don’t cut deep. Just make a mark for easy peeling.

9. Boil enough water and dip the tomatoes into the boiling water. When the tomatoes begins to peel switch off the heat.

10. Let the tomatoes cool down. Peel the tomatoes and chop roughly.
Grind the boiled and chopped tomatoes with ginger, green cardamom, cloves and cinnamon. You can also grind green chilli with tomatoes if you want your curry more spicy and hot.

11. Grind soaked cashew nuts poppy seeds and melon seeds with little water. Make a smooth paste.

12. Heat 2 tablespoon butter with 1 teaspoon oil in pan. Add bay leaf and ground tomatoes, cardamom, cloves and cinnamon.

13. Add salt, sugar, cumin powder, coriander powder, turmeric powder, garam masala powder and Kashmiri red chilli powder. Mix well. Fry the spices till oil leaves the sides.

14. Add cashew, poppy seeds and melon seeds paste. Saute again until oil leaves the sides.

15. Add roasted cauliflower florets. Saute for 1 minute. Add sweet corn and mix.

16. Add water and slit green chilli. I have used one red and one green chilli.
Let it boil. When it starts to rolling boil reduce the heat. Cover and cook on low heat for 8 – 10 minutes or till the cauliflower florets becomes tender.

17. When you get your desired consistency add fresh cream and mix. Remove from heat. For with onion version see notes. You can add 1/4 to 1/2 teaspoon crushed kasuri methi at the end if you like. I don’t like the methi flavour so I didn’t.

18. Garnish with fresh cream. You can also garnish with chopped cilantro or coriander leaves.
Serve with naan, puri, paratha, roti, jeera rice, steamed rice, pulao fried rice or any bread.

For fulkopi bhate or makha cut the cauliflower into small florets. Take 1 heaped cup cauliflower florets. Rinse and boil until soft. Mash the florets with a fork or spoon. Add salt to taste, 1/2 teaspoon kashundi and 1/2 teaspoon mustard oil. Mix and relish with hot steamed rice. If you haven’t tasted mustard earlier then first time use only 1/4 teaspoon kashundi and 1/4 teaspoon mustard oil. Mix well, taste and add more kashundi and mustard oil if require. Mustard oil will add an extra zing. And I love the flavour so I have used 1 teaspoon kashundi and 1 teaspoon mustard oil. Use according to your taste. You can also add chopped green chilli if you want.

Notes

1. Soaked and peeled almonds can be used instead of cashew nuts.
2. Use green chilli according to your taste.
3. If you want to use onion garlic, fry chopped onion and 3 – 4 garlic cloves with cardamom, cinnamon and cloves in 1 tablespoon oil till light brown. Add chopped tomatoes and saute till tomatoes becomes mushy. No need to boil the tomatoes. Grind the mixture when cool. And cook as mentioned in above recipe.

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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Broccoli Mushroom Noodles With Sriracha Sauce

Broccoli mushroom noodles with scallion or onion green and sriracha sauce.
An easy to make and tasty noodles recipe. Mushroom, broccoli, scallions and sriracha sauce made this noodles superbly delicious.

I made it for my daughter and she doesn’t like much vegetables in noodles. So I have used her favourite broccoli, mushrooms and scallions.
Earlier shared Ginger noodles.
This time made the noodles with scallion or onion greens.

Sending this post to 230 #Foodiemonday bloghop theme is Chinese new year suggested by Preethi Prasad who blog at Preethi Cuisine. Preethi is a very dear friend and a talented blogger. She is the oldest member of this bloghop group. We introduced each other in a food group. And Preethi introduced me to this group. Always love her blog for different types of authentic and delicious recipes. Recently bookmarked her mixed lentil masala vada and date almond coconut rolls to try.
Do visit her space, I am sure you will love her vast collection of recipes.

I was searching to know about Chinese new year food. And found this interesting article with all the information.

Certain dishes are eaten during the Chinese New Year for their symbolic meaning. Lucky food is served during the 16-day festival season, especially New Year’s Eve, which is believed to bring good luck for the coming year.
There are 7 lucky foods to eat during Chinese new year.

1. Fish — an Increase in Prosperity

2. Chinese Dumplings — Wealth

3. Spring Rolls — Wealth

4. Glutinous Rice Cake — a Higher Income or Position

5. Sweet Rice Balls — Family Togetherness

6. Longevity Noodles — Happiness and Longevity

7. Good Fortune Fruit — Fullness and Wealth

To read more about Chinese new year dishes and the symbolism behind them click here.

So noodles symbolize long life. Now coming to the recipe.
Boil the noodles, blanch the broccoli, stir fry onion, garlic, green chilli, mushrooms and toss with scallions, broccoli, salt, noodles and some sauce. Easy isn’t it 🙂
You can use red, yellow bell peppers, capsicum, cabbage, carrots, sweet corn or any vegetables of your choice.
Eggs and shredded chicken also goes well with this noodles.

Recipe

Noodles – 400 gram

Mushroom – 200 gram

Broccoli – 1

Onion – 2, sliced

Scallions – 10 – 12, chopped

Garlic – 5 – 6 cloves, minced

Green chilli – 2 – 3 or to taste, finely chopped

Salt to taste

Black pepper powder – 1 teaspoon

Sriracha sauce – 3 tablespoon

Vinegar – 3 tablespoon

Soya sauce – 1 tablespoon

Tomato sauce or ketchup – 2 tablespoon

Oil – 3 tablespoon + 2 teaspoon

Method

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

2. Rinse and cut the broccoli into small florets.

3. Clean, rinse and chop the mushrooms. I have used small mushrooms so I made them half.

4. Boil water with 1/4 teaspoon salt. When the water starts to rolling boil add the broccoli florets. Boil for 2 minutes. Take out the florets with a slotted spoon and keep aside.

5. In a bowl mix soya sauce, tomato sauce or ketchup, sriracha sauce, vinegar and black pepper powder.

6. Heat oil in a wok. Add sliced onion, minced garlic and chopped green chilli. Fry till onion becomes light brown.

7. Now add the mushrooms and mix. Mushrooms will release water. Saute till dried up.

8. Add broccoli florets and chopped scallions or onion greens. Saute for 2 minute. See notes for more vegetable options.

9. Add the noodles, tomato, soya, sriracha sauce, black pepper powder and vinegar mixture. Add salt carefully. Mix well.

10. Toss everything well for 1 – 2 minutes. Remove from heat.

11. Taste and adjust salt, soya sauce, tomato sauce, vinegar, sriracha sauce pepper powder or vinegar. Add more according to your taste.

12. Garnish with chopped scallions and serve hot. You can also garnish with toasted sesame seeds if you want.

Notes
1. Chilli sauce can be used instead of sriracha sauce.
2. You can add thinly sliced carrots, capsicum, red, yellow bell peppers, cabbage, sweet corn or any vegetables of your choice. Or eggs and shredded chicken can be used to make this noodles.
3. Increase or decrease the amount of sauce and vinegar according to your taste.
4. Use green chilli and pepper powder as per 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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Gobhi Palak Paneer Or Cauliflower With Spinach And Cottage Cheese

Gobhi palak paneer or cauliflower with spinach and cottage cheese.
A spicy, rich and delicious curry to serve with any type of bread or rice.
Paneer, cashew nuts, melon seeds and spices made this cauliflower curry rich spicy and mouthwatering.

You may like some more cauliflower recipes on this blog.

1. Cauliflower with ginger julienne

2. Cauliflower with coconut and poppy seeds

3. Fulkopir paturi

4. Spicy cauliflower stir fry

Monday again and our this week’s 228 #Foodiemonday bloghop theme is winter delight suggested by Priya Iyer who blog at The World Through My Eyes. Priya is a very talented blogger and a very dear friend. Do visit her space for lots of healthy and yummy recipes. I love her healthy and delicious recipes. Recently loved her Thai pineapple salad. I am going to try it soon.

I have used two winter special vegetables cauliflower and spinach in this curry. We can get all the vegetables round the year these days. But seasonal vegetables taste best. This curry is also perfect for a party side dish. Its goes well with any type of Indian bread or rice dishes. Sauteed and ground onion, tomatoes, garlic, ginger, chili, cashews, melon seeds, cardamom, cinnamon and cloves made this curry thick, creamy and delicious.

Recipe

Cauliflower – 1, medium

Spinach – 100 grams

Paneer or cottage cheese – 1 cup, crumbled

Cashew nuts – 7 – 8

Melon seeds – 2 tablespoon

Onion – 1 large, sliced

Garlic cloves – 5 – 6

Ginger – 1 inch piece

Tomato – 2 medium, chopped

Green chilli – 3 – 4 or to taste, chopped

Green cardamom – 2

Cinnamon – 1 inch piece

Cloves – 3

Oil – 4 tablespoon

Salt to taste

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Method

1. Cut the cauliflower in small florets. Rinse well and keep aside.

2. Clean wash and chop the spinach.

3. Peel and chop the ginger and garlic roughly.

4. Heat 2 tablespoon oil in a pan. Add green cardamom, cloves and cinnamon.
Add sliced onion, chopped green chilli, ginger and garlic. Fry until onion becomes brown.

5. Add chopped tomatoes and saute till tomatoes becomes mushy.

6. Add cashew nuts, melon seeds and chopped spinach. You can use almond instead of cashew nuts if you want. Use soaked and peeled almonds if using.
Saute till spinach cooked well.

7. Add crumbled paneer or cottage cheese. I have used homemade paneer or cottage cheese. Mix well and saute for 2 minutes. Let the mixture cool down.

8. Now grind into a smooth paste with the help of little water.

9. Heat remaining 2 tablespoon oil in a pan. Add cauliflower florets and salt. Fry till the florets becomes golden brown.

10. Add ground mixture, cumin powder, coriander powder, turmeric powder and garam masala powder. Mix well.
Saute for 2 minutes or till dried up.

11. Add 2 cup water and mix. When it starts to rolling boil reduce the heat. Cover and cook on simmer for 15 minutes or until the cauliflower becomes tender. Stir in between.

12. Taste and adjust salt if require. You can add little more water if you want more gravy. Or if you want thick gravy or dry curry cook for some more time.
When you get your desired consistency remove from heat.

13. Garnish with onion rings and cilantro or coriander leaves. Serve with steamed rice, pulao, fried rice, jeera rice, roti, paratha, naan, puri or any bread.

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

I would love to hear from. 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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Spicy Potatoes With Tamarind

Spicy potatoes with tamarind. Lip-smacking dry baby potatoes coated with spices. A no onion garlic and easy to make dry curry. You can serve it as a side dish or also as a teatime snack.
A completely gluten free and vegan dish.
I always make it with fluffy puri or fulko luchi.

Everyone loves potatoes in my home and this spicy tangy potato is a all time favorite. You can also enjoy it as a starter.
Not only delicious but potatoes are also a comfort food. Baby potatoes are very common in this season but if you don’t have baby potatoes, you can also use boiled and cubed large potatoes.

Potatoes are rich in vitamins, minerals and antioxidants, which make them very healthy.
Studies have linked potatoes and their nutrients to a variety of impressive health benefits, including improved blood sugar control, reduced heart disease risk and higher immunity. They may also improve digestive health and combat signs of aging.

Potatoes are also quite filling, which means they may help you lose weight by curbing hunger pains and cravings.

All in all, potatoes are a great addition to your diet in moderation. They are also naturally gluten-free, which means they can be enjoyed by almost everyone.
Source

You may like some more potato recipes on this blog.

1. Red potatoes with cilantro or coriander leaves

2. Potatoes with green peas

3. Rosti or Swiss potato pancakes

4. Dahi aloo or potatoes in yogurt curry

5. Grilled potatoes

6. Potato curry

7. Batata bhaji or Maharashtrian dry potatoes

8. Peanut potatoes

9. Potato pie

10. Potato with nigella poppy seeds and tomato

11. Savoury potato cake

12. Stuffed potatoes

13. Aloo chop or potato fritters

14. Dum aloo

15. Masala aloo

16. No onion garlic potato curry

17. Panch phoran tarkari

18. Kashmiri dum aloo

19. Aloo kofta curry

20. Dum aloo

This spicy potato or chatpata masala aloo is very easy to make. You need only some boiled baby potatoes, dry spices and tamarind. You will love the spicy tangy and delicious taste. I have used slit green chilli to garnish. If you want your potatoes more spicy and slit or chopped green chilli with spices. You can also use hot variety red chilli powder.

Recipe

Baby potatoes – 500 gram, boiled

Cumin seeds – 1/2 teaspoon

Hing or asafoetida – 1/4 teaspoon

Dry red chilli – 1

Cumin powder – 1 teaspoon

Coriander powder 1 teaspoon

Turmeric powder – 1/4 teaspoon

Black pepper powder – 1/2 teaspoon

Kashmiri red chilli powder – 1 & 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Tamarind paste – 1 tablespoon

Salt to taste

Oil – 2 tablespoon

Method

1. Peel the boiled potatoes. Prick all the potatoes with a fork.

2. Heat oil in a pan. Add cumin seeds, hing and dry red chilli.

3. When the seeds starts to splutter add the potatoes and salt. Fry till the potatoes becomes brown.

4. Reduce the heat. Add all the powder spices and saute for 2 minutes on low heat to avoid burning. You can sprinkle little water if require. I didn’t.

5. Saute till the potatoes coated well with spices.
Now add tamarind paste and and mix well. Taste and add little more salt or tamarind if require.

6. Remove from heat. Garnish with cilantro or coriander leaves and slit green chilli.

7. Serve as a side dish with roti, paratha, puri, luchi, naan, dal chawal or any bread. Or serve it with toothpicks as a teatime snack.

Notes
1. You can add slit or chopped green chilli with spices if you want your potatoes more spicy. Or use hot variety red chilli powder.
2. You can also use boiled and cubed large potatoes if you don’t have baby potatoes.

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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