Cabbage Cauliflower Paratha

Cabbage cauliflower paratha. Outer layer of this paratha is made with cabbage and flour dough and stuffud with spicy delicious cauliflower. We often make gobhi paratha or cauliflower paratha or with a cauliflower cabbage mixed stuffing. But this paratha is totally different. You don’t need any sides to serve this paratha. This spicy soft paratha taste scrumptious. 

You may like to try four different types of paratha from this blog. Click on the name below to get the recipe.

1. Double layered aloo paneer cheese paratha

2. Sabudana or tapioca paratha

3. Mix veg stuffed paratha

4. Peanut stuffed paratha

Ingredients used to make this paratha 

Cabbage – Cabbage used to make the dough. Grated cabbage kneaded with whole wheat flour. 

Cabbage is an exceptionally healthy food. It has an outstanding nutrient profile and is especially high in vitamins C and K. In addition, eating cabbage may even help lower the risk of certain diseases, improve digestion and combat inflammation. Plus, cabbage makes a tasty and inexpensive addition to a number of recipes. Source

Cauliflower – Grated cauliflower with some spices used to make stuffing. 

Cauliflower is an extremely healthy vegetable that’s a significant source of nutrients. It also contains unique plant compounds that may reduce the risk of several diseases, including heart disease and cancer. Additionally, it’s weight loss friendly and incredibly easy to add to your diet. To read more health benefits of cauliflower   click here.

Salt – Salt used to enhance the taste. 

Cumin powder – Cumin powder used for a lovely aroma. 

Garam masala powder – Garam masala powder used to give a lovely aroma to the stuffing. Garam masala powder is a blend of different aromatic spices like cardamom, cloves, cinnamon, mace, nutmeg etc. 

Green chilli – Used Green chilli to make the stuffing spicy. 

Cilantro or coriander leaves – Chopped cilantro or coriander leaves used for flavour. 

Whole wheat flour or atta – I used atta or whole wheat flour to make the dough. You can use maida or all purpose flour or half whole wheat flour and half all purpose flour.

Oil or ghee/clarified butter – I used peanut oil to shallow fry the paratha. You can use olive oil or any flavorless oil or ghee/ clarified butter to fry. 

Blogger group 

This post is going to be featured on Facebook gourmet group Shhhhh Cooking Secretly Challenge. In this group every month one of the members decide the theme. And members paired to give two secret ingredients each other. Best part is we paired every month with different bloggers so that we can interact with each other. And after preparing the dish members share a picture of the dish and other members have to guess the ingredients.

This month’s theme is Flatbread suggested by Anu Kollon who blog at Ente Thattukada. I have bookmarked her Neer dosa to try.

This month my partner is Kalyani Sri. You may like to try Quinoa dosa from her space.  Kalyani gave me ginger and cabbage as secret ingredients and I made this delicious cabbage cauliflower paratha.  I gave watermelon and coconut and Kalyani shared an amazing recipe of Watermelon rind dosa with these ingredients.

We have to make the dough with cabbage. Grate the cabbage,add salt and mix well. After 15-20 minutes cabbage will release enough water. Squeeze out the water completely. We will knead the dough with this water so reserve it in a bowl. In a large bowl mix flour with squeezed cabbage and knead dough with the help of it’s reserved water.  Add all the spices, grated ginger, finely chopped green chilli and cilantro or coriander. Add salt just before rolling and stuffing the paratha. Roll into a small roti, place cauliflower in the middle and close the edges. Roll again and fry all paratha on a skillet/griddle/tawa or nonstick pan with the help of little oil or ghee. Easy isn’t it? If you have grated cabbage and cauliflower ready then you can make it in short notice or whenever you want to enjoy these delicious paratha. 

Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.

Recipe

Cabbage – 1 

Cauliflower – 1

Salt to taste 

Ginger – 1&1/2 inch piece, grated 

Cumin powder – 1 teaspoon 

Garam masala powder – 1/2 teaspoon 

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

Cilantro or coriander leaves – handful  chopped 

Whole wheat flour or atta – 2 cup 

Oil or ghee/clarified butter for shallow fry

Method

1. Rinse the cauliflower well. Drain the water completely.  Wash the cabbage. Discard the outer layer.

2. Grate the cabbage and add salt. Mix well and keep aside for 15-20 minutes. Cabbage will release water. 

3. Now wipe the cauliflower with a kitchen napkin. Grate the cauliflower with a box grater. Or you can use your food processor. Add grated ginger, finely chopped Green chilli, cilantro or coriander leaves, cumin powder and garam masala powder. Use green chilli according to your taste. Mix everything with a spoon. Don’t add salt. We will add salt just before stuffing the paratha to avoid the cauliflower becomes soggy. 

4. Squeeze out all the water from grated cabbage. Don’t discard the water. We will use it to knead the dough. 

5. Place the squeezed cabbage in a large bowl. Add whole wheat flour or atta. Knead the dough with the water of squeezed cabbage. Already added salt in cabbage so don’t add salt. Add water slowly to knead a soft dough.

6. Make equal size balls.  Add salt in the grated cauliflower mixture and mix. 

7. Roll the kneaded flour balls with the help of wheat flour. Dip the ball in flour and start to roll. Roll into 4 inch diameter. Place some cauliflower stuffing in the middle.

8. Gather the edges and pinch to close. Make a ball again. Dip the ball in wheat flour from both sides. Roll again carefully with the help of some flour. Dust some flour and roll gently, don’t press much. Stuffing shouldn’t be comes out. 

9. Heat a tawa or skillet/griddle. Place the paratha on hot tawa. Let it cook till bubbles appear on the paratha.  Flip and cook other side till light brown. 

10. Brush little oil or ghee/clarified butter and fry from both sides. Make all the paratha like this. Serve hot with yogurt, pickle or chutney.

11. If you have some leftover cabbage mixed dough then you can make roti or paratha with it. Your roti or paratha will be super soft even after a few hours.

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

Facebook page

Follow on

Twitter

Instagram

Pinterest

Mushroom Spinach Cheese Sandwich

Mushroom spinach cheese sandwiches. Grilled sandwiches with creamy cheesy delicious stuffing. Sauteed mushrooms and spinach made these sandwiches filling and delectable. And sriracha sauce made the sandwiches perfectly spicy.

Earlier shared Easy quick egg sandwich here but this spinach mushroom sandwiches different in taste and flavour. Both are absolutely delicious but this one is completely vegetarian.

You may like to try some more mushroom recipes from this blog.

1. Mushroom egg Kabab

2. Mushroom egg fried rice

3. Broccoli mushroom noodles

4. Coriander mushroom

5. Mushroom dopeaja

6. Microwave mushroom

And here are some Spinach recipes for you. Try and enjoy the different taste and flavour of the spinach dishes.

Ingredients used to make stuffing

Mushroom – Low calorie and nutritious mushrooms made this sandwich delicious. I used my mini chopper to finely chop the mushrooms because my husband don’t like mushrooms at all. So I always use minced or finely chopped mushrooms in some dishes and he always happily enjoy the dish without recognizing mushrooms. But you can use thinly sliced mushrooms if you want.

Baby Spinach – This leafy green vegetable taste great. Tender leaves are easy to cook and give a slightly sweet taste. And it also has so many health benefits. I blanched the spinach leaves before using.

How to blanch spinach

Rinse the spinach leaves well to remove all the dirt. Heat sufficient water in a pot. Keep a pot with cold water ready. When water starts to rolling boil add the spinach. Let it boil for 3-4 minutes. Leaves will becomes dark in colour after blanching. Immediately remove the spinach from hot water and place in the pot of ice cold water to retain the colour. Take out from the water before chopping.

Onion And Garlic to enhance the taste and flavour.

Sweet corn – Succulent and delicious boiled sweet corn taste mildly sweet and also enhance the taste of your stuffing.

Scallion – Mild taste and flavour of this green long leaves will also enhance the taste and flavour of stuffing.

Salt – Salt used to give savoury taste. Add salt according to your taste.

Black pepper powder – Use black pepper powder to give a lovely aroma and mild heat. You can also use freshly crushed black pepper. Add black pepper powder 1/2 to 1 teaspoon as per your taste.

Fresh cream – Little fresh cream will give a creaminess and enhance the taste. I used Amul fresh cream.

Tomato ketchup – tomato ketchup will give a sweet tangy taste to the stuffing.

Sriracha sauce – Sriracha sauce added to give a spicy kick. Spicy sweet tangy taste of this sauce will make your stuffing lipsmackingly delicious. You can also use any chilli garlic sauce if you don’t have sriracha sauce.

Chilli flakes – Little chilli flakes used to make the stuffing spicy. But its optional, you can skip it if you want.

Cheese – I used cheddar and mozzarella cheese mixed. I have a pack a mixture of both cheese. And this taste great. Used to give a cheesy delicious taste. You can use processed cheese or any cheese of your choice. Used 1/2 cup in stuffing and some to sprinkle over the stuffing. You can always use more cheese if you want. Add as much cheese as you like.

Butter And Olive oil – Used 1 tablespoon butter and 1 tablespoon olive oil for sautéing the stuffing. You can use only butter or only oil if you want. You can also use any other oil instead of olive oil.

Bread – You can use white bread, brown bread, multigrain bread, gluten free bread or any bread of your choice.

If you have the stuffing ready then you can make the sandwiches in a jiffy. You can make the stuffing one day before and store in refrigerator to make the sandwiches for breakfast or lunch. Even you don’t need any chutney or sauce in side to serve these sandwiches or to spread on bread. Because stuffing taste delectable on it’s own. Sauteed mushrooms and spinach and fried onion garlic with sweet corn, scallion, oregano and sriracha sauce, ketchup, butter, cheese and little fresh cream made these sandwich stuffing perfectly spicy creamy cheesy and lipsmackingly delicious.

Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.

Recipe

Mushroom – 200 gram

Baby Spinach- 200 gram, blanched

Onion – 2 medium, finely chopped

Garlic – 3, minced

Sweet corn – 1/2 cup, boiled

Scallion or onion green – 2 finely chopped

Salt to taste

Black pepper powder – 1/2 teaspoon or to taste

Fresh cream – 2 tablespoon

Sriracha sauce – 1&1/2 tablespoon

Oregano – 1 teaspoon

Chilli flakes – 1/2 teaspoon

Tomato ketchup – 2 tablespoon

Cheese – 1/2 cup, grated + to sprinkle

Olive oil – 1 tablespoon

Butter – 1 tablespoon

Bread as required

Method

1. Chop the blanched baby spinach finely. Chop the mushrooms finely. I used my mini chopper. You can grate or thinly slice the mushrooms.

2. Heat 1 tablespoon oil and 1 tablespoon butter in a pan. Add minced garlic and finely chopped onion. When onion becomes light brown add mushrooms.

3. Mushrooms will release water. When mushrooms about to dried up add chopped scallion and saute till dried up completely. Add blanched and chopped spinach. Mix and add boiled sweet corn.

4. Add salt, black pepper powder, fresh cream, sriracha sauce, oregano, chilli flakes and tomato ketchup. Saute till everything blend well and dried up.

5. Now add sriracha sauce, mix and remove from heat. Taste and adjust the seasoning. Let the mixture cool down a bit. Add 1/2 cup grated cheese and mix well.

6. Spread the mushroom spinach mixture on a bread slice. Sprinkle some grated cheese over it. Place a bread piece over the cheese and press gently. Make all the sandwiches like this.

7. Heat little butter or oil in a grill pan. Place sandwich on the pan. Toast on low heat till one side becomes light brown. Flip and turn the sandwich upside down and toast the other side too. Make all the sandwiches. Serve hot with any sauce or chutney. You can also use sandwich toaster to toast the sandwich.

Notes

1. You can use mayonnaise in the stuffing if you want.

2. Any chilli garlic sauce can be used instead of Sriracha sauce.

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

Facebook page

Follow on

Twitter

Instagram

Pinterest

Soyabean Egg Casserole

Soybean egg casserole. A delicious, nutritious and wholesome meal. Just combine everything and bake, your filling comforting and tasty meal is ready in 30-40 minutes if you have the ingredients like boiled soybean etc are ready in advance. You can call it a protein packed casserole because its made with eggs and soybean. Both are enriched with protein and vitamins. Earlier shared Egg corn cottage cheese casserole here.

What is casserole

According to Wikipedia A casserole is a variety of a large, deep pan or bowl used for cooking a variety of dishes in the oven; it is also a category of foods cooked in such a vessel. To distinguish the two uses, the pan can be called a “casserole dish” or “casserole pan”, whereas the food is simply “a casserole”.

Now here is nutritious casserole recipe for you. You can also use bell peppers, capsicum or any vegetable of your choice. And topping is entirely depends on your choice. You can use sliced onion or tomato for topping. I used onion green from my terrace garden.

Soybeans are high in protein and a decent source of both carbs and fat. They are a rich source of various vitamins, minerals, and beneficial plant compounds, such as isoflavones. For this reason, regular soybean intake may alleviate the symptoms of menopause and reduce your risk of prostate and breast cancer. To read more about soybean Click here.

Eggs are one of the few foods that should be classified as “superfoods.” They are loaded with nutrients, some of which are rare in the modern diet. Eggs are among the most nutritious foods on the planet. Eggs are an excellent source of protein, with a single large egg containing six grams of it. Eggs also contain all the essential amino acids in the right ratios, so your body is well-equipped to make full use of the protein in them. Eating enough protein can help with weight loss, increase muscle mass, lower blood pressure and optimize bone health, to name a few. Source – Healthline

You can serve this with delicious Broccoli almond cheese soup or any other soup. Click here to get some different soup recipes. You may also like to serve it with Creamy mushroom and sweet corn soup from the blog of my friend Swaty Malik.

To make this casserole you have to boil overnight soaked soybean and a peeled and chopped potato first. After boiling mash well. Grind the semolina or suji with curd or yogurt. I have used homemade curd. Use everything in room temperature. Milk should be lukewarm. I have used Italian seasoning but you can use any seasoning of your choice. Even you can use Indian spices. Add seasoning according to your taste. You can use any flour instead of semolina or suji. And if you are using flour then no need to grind. Just mix with all the other ingredients. You can use as much cheese as you like. If you’re making for kids add more cheese. Kids love cheesy taste, right?

Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.

Recipe

Soyabean – 1/2 cup

Egg – 4-5

Potato – 1 medium

Sweet corn – 1/2 cup

Onion – 1, finely chopped

Garlic – 4 cloves, finely chopped

Green chilli – 1, finely chopped

Olive oil – 4 tablespoon

Semolina or suji – 3/4 cup

Curd or yogurt – 1/2 cup

Milk – 1/2 cup

Pizza sauce – 3 heaped tablespoon

Salt – 1&1/2 teaspoon or to taste

Black pepper powder – 1 teaspoon or to taste

Baking powder – 1 teaspoon

Oregano – 1 teaspoon

Dried basil – 1/2 teaspoon

Cheese cube – 2-3, grated

For topping

Onion green – 1, chopped

Pickled Jalapeno

Olive slices

Sweet corn

Grated cheese

Method

1. Rinse the soybean well and soak in sufficient water overnight.

3. Peel and chop the potato roughly.

4. Grease a baking dish with oil.

5. Drain the water and rinse the soybean again. Cook in a pressure cooker with roughly chopped potato and 2 cup water. After 1 whistle reduce the heat. Pressure cook on simmer for 25-30 minutes or till soybean becomes soft. Let the pressure settle down on its own.

6. Open the pressure cooker and cook again till all the moisture evaporate if any. Take out the boiled soybean and potato in a plate or bowl. Mash with potato masher or with hand.

7. Finely chop 1 onion, 4 garlic and 1 green chilli. You can add more garlic and green chilli if you like.

8. Heat 2 tablespoon oil in a pan. Add garlic and fry for a few seconds. Add finely chopped onion and green chilli. Fry till onion becomes brown. Remove from heat and let it cool down.

9. In a large bowl whisk the eggs with a wire whisker. You can add 1-2 more eggs if you want. If you are using more eggs then reduce the amount of milk. Batter should be thick but flowing. Just like cake batter.

10. Grind semolina or suji in your mixer grinder. Add curd and blend again. Take out the mixture and mix with whisked eggs.

11. Add salt, black pepper powder, oregano, dried basil leaves, 2 tablespoon oil, pizza sauce, fried onion, garlic, green chilli and milk. Milk should be room temperature or lukewarm. Also add mashed soybean and potato. Mix everything well.

12. Add baking powder and whisk everything well with a wire whisker. Add sweet corn and grated cheese. I have used cheese cubes. You can use cheddar, mozzarella or any cheese. Mix well. I have used frozen sweet corn. You can also use boiled sweet corn.

13. Preheat the oven at 180° and for OTG preheat at 200°.

14. Pour the batter in greased baking dish. Spread grated cheese. I used cheddar and mozzarella mixed cheese. You can use mozzarella or any cheese. Sprinkle onion green, pickled Jalapeno, olive slices and sweet corn all over it.

15. Bake in preheated oven for 35-40 minutes or top of the casserole becomes brown. Slice and serve warm.

Notes

1. You can add as much cheese as you like.

2. Any flour can be used instead of semolina or suji. If you are using flour then no need to grind.

3. You can use any seasoning instead of Italian herbs. You can also use Indian spices if you want.

4. You can use bell peppers, capsicum or any vegetable of your choice.

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

Facebook page

Follow on

Twitter

Instagram

Pinterest

Biryani Flavoured Tahri

Biryani flavoured tahri. Tahri is a famous one pot rice dish made with rice, seasonal vegetables and spices from North Indian cuisine. And here is a similar recipe with different flavour. All the aromatic spices, saffron, rose, Kewra and meetha attar made this tahri fragrant and mouthwatering.

This spicy aromatic rice can be served with Palak raita, Beetroot raita or any raita. Or you can also serve it with any curry. I have served this with Doi potol or parwal in yogurt gravy. And garnished with some different coloured chillies from my terrace garden.

According to Wikipedia Tahri is a yellow rice dish in Awadhi cuisine. Spices are added to plain cooked rice for flavor and colour. In one version of Tehri, potatoes are added to the rice. In other variants soyabean chunks, vegetables, onions, tomatoes and many different spices are also added. Tehri and tehari are variants on the name for the vegetarian dish prepared in the same way as biryani. Alternatively, it can also be prepared with various types of meats and green peas. It was developed by the Muslim Nawabs of Awadh in South Asia. Tehri became more popular during the Second World War when meat prices increased substantially and potato became the popular substitute in biryani.

You may like to try some more rice dishes from this blog. Click on the name below for recipe.

1. Spinach pulao

2. Mushroom egg fried rice

3. Mix Vegetable Fried Rice

4. Saffron rice with pickled Jalapeno and ginger julienne

5. Easy pulao or one pot rice

6. Corn peas barista fried rice or pulao

7. Korean egg fried rice

8. Chutney pulao

9. Spanish moulded rice

10. Mint rice or pulao

11. Beetroot rice and raita

12. Mexican rice

13. Carrot rice

14. Tricolour rice

15. Mexican green rice

16. Kolkata style chicken biryani

17. Basanti pulao

18. Lotus stem biryani or pulao

19. Bengali pulao

20. Egg biryani or pulao

Tahri is a simple and easy to make rice dish made with spices, vegetables, soya nuggets or meat etc. And usually flavoured with aromatic whole spices like cardamom, cloves and cinnamon. But in this Tahri I have used all the flavour of biryani. So you will get a lovely aroma of biryani in this Tahri. And saffron will give a beautiful yellow colour and flavour to your tahri. You don’t need to use turmeric powder. But if you don’t have saffron then you can use 1/2 teaspoon turmeric powder with other spices. But I recommend to use saffron.

Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.

Recipe

Basmati rice – 1 cup

Green peas – 1/2 cup

Cauliflower florets – 1 cup

Potato – 1 large, peeled and cubed

Carrot – 1, cubed

Onion – 1 large, finely chopped

Tomato – 1 small, chopped

Green chilli – 2-3 or to taste

Garlic – 4 cloves

Ginger – 1 inch piece

Green cardamom – 4

Cloves – 4

Cinnamon – 1 inch piece

Cumin seeds – 1/2 teaspoon

Bay leaf – 1

Thick curd or yogurt – 1/4 cup

Oil – 3 tablespoon

Ghee or clarified butter – 1 tablespoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Biryani masala – 1 teaspoon

Cilantro or coriander leaves – 1 tablespoon, chopped

Mint leaves – 1 tablespoon, optional

Saffron – a pinch

Milk – 2 tablespoon

Kewra water – 1 teaspoon

Rose essence or water – 1 teaspoon

Meetha attar – 3 drop

Water – 2 cup

Method

1. Wash the rice 3-4 times or till water runs out clear and soak the rice in water for 15 minutes. After 15 minutes drain the water and keep aside.

2. Peel and chop the potatoes and carrot in cubes. Cut the cauliflower into small florets.

3. Grind tomato, green chilli, garlic and ginger into a smooth paste.

4. Soak saffron in hot milk. Let the milk cool down. Crush the saffron with your finger tips. Add Kewra water, rose water or essence and meetha attar. Stir and cover.

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

6. Heat a wok or heavy bottom vessel. Add cumin seeds, crushed cardamom, cloves, cinnamon and 1 bay leaf. When cumin seeds starts to splutter add finely chopped onion. Fry till onion starts to change it’s colour.

7. Add cauliflower florets, carrot and potatoes. Saute for 2-3 minutes.

8. Add ground ginger, garlic and green chilli. Also add cumin powder, coriander powder, garam masala powder, biryani masala and salt. Saute till dried up and oil leaves the sides.

9. Reduce the heat and add well whisked curd or yogurt. Keep stirring. When everything about to dried up increase the flame, add rice and mix. Saute for a minute.

10. Add chopped cilantro or coriander leaves. Tear up mint leaves with your hand and add if using.

11. Now add green peas and Kewra, rose water and meetha attar mixed saffron milk and 2 cup water. If you are making in pressure cooker use 1&1/2 cup water. Mix well. Taste the water if its perfectly salty, if not add little more salt to taste. Cover the vessel or wok. When it starts to rolling boil reduce the heat. Cook covered on simmer for 10 minutes.

12. Stir gently and cover again and cook for 5 minutes or till all the water evaporate.

13. Remove from heat and keep aside covered for 5-6 minutes.

14. Fluff the rice gently and serve hot with any raita or curry.

Notes

1. To make the tahri more spicy add some more green chilli. You can also use little red chilli powder if you want.

2. You can use any vegetables, soya nuggets, fried paneer cubes etc in this tahri.

3. 1/2 teaspoon turmeric powder can be used instead of saffron. Add turmeric powder with other spices. But try to use saffron for best result.

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

Facebook page

Follow on

Twitter

Instagram

Pinterest

Basanti Pulao

Basanti pulao or Bengali sweet yellow pulao. Bright yellow coloured aromatic rice made with fragrant gobindobhog rice saffron and aromatic whole spices taste heavenly with any spicy curry. A festive dish from Bengali cuisine. Basanti stands for yellow. This sweet yellow pulao called basanti pulao, holud pulao or misti pulao. Basanti pulao also taste great with Basmati rice, so you can use whatever you have.

Durga puja is around the corner. Try this aromatic rice to celebrate your festival. You can also make it for bhog prasad for Goddess. To know about Durga Puja or Sharad Utsab click here. For bhog or naivedya different types of dishes are prepared to offer Goddess Durga. Reading a book Bhog Naivedya by Sujata Shukla. Copy pasting a line from the book, “This is not just faith, but also a nation’s food culture, brought to you on a puja thali!.” I completely agree with it. You can get many more authentic recipes on above Durga Puja post link. As I said you can serve this pulao with any veg or non veg spicy curry. I served it with shahi dum aloo. I will share the recipe soon.

Here are some no onion garlic veg curry recipes which you can serve with this pulao.

Chhanar dalna

Spicy potato curry

Makhana curry

Kaju Curry

Dahi aloo

Aloo kofta curry

Pointed gourd in yogurt gravy

Rasgulla korma

Matar kofta

Shahi paneer

Aloo Paneer

You can also serve this pulao with any non veg curry like

Chicken kosha

Chicken rezala

Dim kosha

Zafrani chicken

Chicken dak bungalow

Rara mutton

Railway mutton curry

Fish kalia

Chhanamukhe ilish

Chicken chaap

Fragrant gobindobhog rice with whole spices made this pulao aromatic. But if you don’t have gobindobhog rice then you can use Basmati rice. I usually make basanti pulao with Basmati rice because gobindobhog rice is not available outside Bengal. Have a look at how it looks with basmati rice. In this pulao I have used basmati rice and instead of saffron used little turmeric powder.

But this time got gobindobhog rice online. I used saffron or keshar to make this pulao basanti or yellow. If you don’t have saffron then you can use little food colour or turmeric. But I recommend to use saffron for the lovely aroma and colour.

Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.

Recipe

Gobindobhog rice – 1&1/4 cup

Ghee or clarified butter – 2 tablespoon + 1 teaspoon

Saffron or keshar – 1/4 teaspoon

Milk – 3 tablespoon

Cumin seeds or jeera – 1/2 teaspoon

Green cardamom – 3

Cloves – 3

Cinnamon – 1 inch piece

Bay leaf – 1

Cashew nuts – 15

Raisins – 15

Ginger – 1 teaspoon, grated or paste

Salt – 1 teaspoon or to taste

Sugar – 2-3 tablespoon

Bengali garam masala powder – 1 teaspoon

Mace or javitri powder – 1/4 teaspoon

Nutmeg or jaiphal powder – 1/4 teaspoon

Cumin powder – 1/2 teaspoon

Water – 2 & 1/2 cup

Method

1. Wash the rice well. Drain the water completely. Marinate the rice with 1 teaspoon ghee, salt, sugar, grated ginger or paste, nutmeg or jaiphal powder, mace or javitri powder, cumin powder and 1/2 teaspoon Bengali garam masala powder. Get the recipe of Bengali garam masala here. I have used 1 teaspoon salt and 2&1/2 teaspoon Sugar and its perfect for me. Mix everything well and keep aside.

2. Soak saffron for 15 minutes in 3 tablespoon warm milk. After 15 minutes crush the saffron with your finger tips and let it soak for some more time.

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

4. Heat remaining ghee in a pan or wok. You can use half oil and half ghee if you want but ghee taste better. Fry the cashew nuts on low medium heat. Keep stirring to fry the nuts evenly. When cashew nuts becomes light golden brown transfer the nuts on a plate.

5. Now fry the raisins. When raisins fluff up immediately remove from ghee and transfer on a plate.

6. In the same ghee add cumin seeds, crushed green cardamom, cloves, cinnamon and bay leaf. When cumin seeds starts to splutter add marinated rice and fry for 2-3 minutes.

7. Add saffron soaked milk, water and fried cashew nuts and raisins. Mix well.

8. Cover and cook for 5 minutes on high heat. After 5 minutes reduce the heat and cook on simmer for 5 minutes again.

9. Now stir the rice gently and check. Add little more water if required. I had to add 1/4 cup more water. Cover and cook on simmer for 5 minutes more or till water absorbed.

10. Add 1/2 teaspoon Bengali garam masala powder, mix and switch off the heat.

11. Cover and leave it to rest for 5-10 minutes. Now fluff the rice gently and serve with any spicy curry.

Recipe notes

1. Basmati rice can be used instead of gobindobhog rice.

2. You can use turmeric powder or yellow food colour instead of saffron or keshar.

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

Facebook page

Follow on

Twitter

Instagram

Pinterest

Saffron Rice With Pickled Jalapeno And Ginger Julienne

Saffron rice with pickled jalapeno and ginger julienne. A no onion garlic aromatic rice with fried paneer or cottage cheese cubes, saffron or kesar and all the aromatic whole spices. Easy to make and absolutely delicious one pot rice dish. You can enjoy it without any side dish. Add lots of dry fruits of your choice and enjoy.

I used pickled jalapeno because I love the taste but if you want you can use chopped green chilli instead. Or you can use little more pickled jalapeno pieces if you like. It will be a great party dish with spicy curries. You may like some more one pot rice recipes on this blog. Click on the name below for recipe.

1. Mexican green rice

2. Tricolor rice

3. Carrot rice

4. Mexican rice

5. Beetroot rice

6. Mint rice

7. Spanish moulded rice

8. Aloo chutney pulao

9. Korean rice or Korean egg fried rice

10. Corn peas barista fried rice

11. Easy pulao or one pot rice

Sending this post to 266 #Foodiemonday bloghop. This week’s theme is Exotic Saffron suggested by Mayuri Patel who blog at Mayris Jikoni. Mayuri is a very talented blogger. She always amazed us with her different continental, traditional and baked dishes. You will definitely love her different types of bread recipes. I have to try her Onion olive bread, Semolina sesame seed bread and many more. Also check out her different mouthwatering cake recipes.

Long grain basmati rice is best for this recipe. But you can also use any aromatic rice like Gobindobhog rice, Indrayani rice etc. Long grain rice looks good. As I mentioned above if you don’t have pickled jalapeno, use chopped green chilli instead. You can use cauliflower, beans, carrot or any vegetable in this rice. Chop and fry the vegetables before adding to the rice. If you don’t like to use ginger julienne then you can use minced or grated ginger. Serve this delicious and flavorful rice with any spicy curry. I have served it with dim kosha or spicy egg curry. I will share the recipe soon.

Recipe

Basmati rice – 1 cup

Saffron – 1/2 teaspoon

Green peas – 1/2 cup

Pickled Jalapeno – 8 – 10 pieces

Ginger – 1 inch piece, julienned

Paneer or cottage cheese – 1/2 cup, cubed

Cashew nuts – 2 tablespoon

Raisins – 2 tablespoon

Green cardamom – 4

Cloves – 4

Cinnamon – 1 inch piece

Mace or javitri – 2 strands

Star anise – 1

Bay leaf – 1

Cumin seeds – 1 teaspoon

Salt to taste

Sugar – 1/2 to 1 teaspoon or to taste

Turmeric powder – 1/4 + 1/4 teaspoon

Oil – 1 tablespoon

Ghee or clarified butter – 2 tablespoon

Water – 2 & 1/2 cup

Method

1. Rinse the rice well. Soak in sufficient water for 15 minutes. Drain the water and keep aside.

2. Mix saffron with 1/4 cup hot water.

3. Cut the paneer or cottage cheese into small cubes. Marinate with little salt and 1/4 teaspoon turmeric powder.

4. Peel and chop the ginger into thin slices to make julienne.

5. Chop the pickled jalapeno into small pieces.

6. Crush green cardamom, cloves and cinnamon in a mortar pestle.

7. Heat oil in a wok. Fry the cashew nuts. When cashews becomes light brown remove from oil.

8. Now fry the marinated paneer or cottage cheese cubes till brown. Remove the paneer cubes from oil.

9. Add ghee or clarified butter. Add cumin seeds, bay leaf, star anise, mace or javitri, crushed green cardamom, cloves and cinnamon.

10. When cumin seeds starts to splutter add ginger julienne and fry for a minute. If you are using green chilli add it with ginger julienne.

11. Add turmeric powder, pickled jalapenos and green peas. Stir well.

12. Add drained rice, salt, sugar, fried paneer or cottage cheese cubes Stir and saute for 1 – 2 minutes or till the rice coated well with ghee.

13. Add saffron mixed water, fried cashew nuts, raisins and remaining water. Mix well. When water starts to rolling boil, cover and cook on high flame for 15 minutes.

14. Reduce the heat. Stir the rice. Cover and cook again on low heat for 10 minutes or till the rice becomes soft and water absorbed completely. Keep checking in between. If you want more soft rice then you can add 1/4 cup water more and cook for a few minutes more. Fluff the rice gently.

15. Garnish with fried paneer cubes, ginger julienne, saffron, jalapeno and fried cashew nuts. Serve hot with raita or any spicy curry. You can get some curry recipes here.

Notes

1. You can use more dry fruits if you want.

2. If you don’t have pickled jalapeno use 2-3 chopped green chilli.

3. Small pieces of cauliflower, beans or any vegetable can be used with rice. Fry the vegetable pieces before adding in the rice.

4. If you don’t have star anise omit it.

5. You can use minced or grated ginger instead of ginger julienne.

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

Facebook page

Follow on

Twitter

Instagram

Pinterest

Herbed Milk Bread With Honey

Herbed milk bread stuffed with sriracha sauce and Italian herbs. A super soft, flavorful and delicious bread with honey. For a change add grated cheese in the stuffing. You don’t need anything with it. Just slice and enjoy as a snack with your tea or coffee. Or make crisp toast and serve.

I have used warm milk to knead the dough because I love the soft texture of milk bread. But if you want to make it for vegan people use warm water instead of milk. I love this soft spicy bread as a snack. And for breakfast crisp toast.

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

1. Focaccia with whole wheat and soybean flour

2. Cheesey bread

3. Whole wheat bread

4. Oats flaxseed whole wheat bread

5. Multigrain bread

6. Zimbabwe cornbread

7. Olive Jalapeno savoury cornbread

8. Gluten free vegan multigrain bread

This post is my contribution to Facebook group Healthy Wealthy Cuisine for Wheat Flour Savoury Baking theme suggested by Sasmita who blog at First Timer Cook. I always love her blog with beautiful pictures. Do visit her space for many healthy and delicious recipes. I am sure you will love her wonderful blog. I recently bookmarked her Eggless chocolate piped cookies and Vegan orange blueberry mini bundt cake to try. Check out the recipes of my fellow bloggers shared for this theme.

Baked wheat crackers by Jayashree

Baked aloo kulcha by Preethi

Buttermilk bread with savory swirls by Sasmita

Savoury cheese and vegetable muffins by Poonam

This bread is also made of whole wheat flour or atta but I also used 1 cup all purpose flour/maida for better texture. If you like you can skip all purpose flour/maida and use only whole wheat flour. Just increase the amount of whole wheat flour. I have used my most favourite sriracha sauce but you can use any chili garlic sauce or use green chutney or any chutney of your choice. For spreading chopped cilantro or coriander leaves, parsley, rosemary or any herbs can be used over sauce or chutney. Choice is your.

Recipe

Whole wheat flour or atta – 2 cup

All purpose flour or maida – 1 cup

Dry yeast – 1 & 1/2 teaspoon

Honey – 1 tablespoon

Salt – 1 & 3/4 teaspoon

Vinegar – 1 & 1/2 tablespoon

Milk powder – 2 tablespoon

Olive oil – 2 tablespoon + for greasing

Warm milk – 1 & 1/2 cup

Sriracha sauce – 2 tablespoon

Oregano – 2 teaspoon

Dried basil – 1 teaspoon

Method

1. Mix yeast in 1/4 cup warm milk. Milk should be warm not hot. Add honey and stir well. Cover and keep in a warm place for 15 minutes. After 15 minutes it will becomes foamy.

2. In a large bowl mix whole wheat flour, all purpose flour, milk powder, salt, vinegar and oil. Mix well. If you want to add cheese in the stuffing then use 1 teaspoon salt only.

3. Make a hole in the middle and pour the yeast mixture and 1 cup slightly warm milk. Mix well. Knead the dough using remaining 1/4 cup warm milk. Add water as require to make soft and smooth dough. Dough will be sticky.

4. Sprinkle little flour on your cleaned kitchen counter and place the dough on it. Knead the dough for 8 – 10 minutes. You can use your kneading machine to knead the dough in less time. It will take 5 minutes in kneading machine.

5. Knead the dough by pressing with your palm and heel of your palm by pushing and stretching. Gather the dough and stretch it again. After kneading well dough will becomes less sticky. Make a ball with the dough and drop few times on the kitchen counter. Don’t use too much flour. Add little oil for easy kneading and make the dough non sticky.

6. Grease a bowl generously. Smear the dough with oil and place in the greased bowl. Cover with plastic wrap and keep in a warm place for an hour or till the dough becomes double. Timing depends on the temperature of your place. Its summer time here so 1 hour is sufficient.

7. Grease baking pan and keep aside.

8. After 1 hour punch down the dough and knead again.

9. Flatten the dough with a rolling pin or your oil greased palm. Roll or press the dough into flat and rectangular.

10. Spread sriracha sauce all over it. Sprinkle oregano and basil. You can use any herbs of your choice. You can also spread some grated cheese. See notes for more options.

11. Start rolling it from shortest side. After rolling pinch the seam well.

12. Turn the roll upside down. Cut the roll lengthwise from the center. Rotate both the pieces to place cut sides facing upwards. Place both pieces side by side.

13. Now make a braid with both pieces by overlapping each other. Place one side piece on other side piece.

14. Repeat the process and pinch the both ends. I have cut the braid into half. You can make half before rolling the dough. Make two separate rolls. Place the rolls carefully in greased baking pan or loaf pan.

15. Cover and keep aside for 30 minutes or till it becomes double.

16. Preheat the oven at 190° for 10 minutes. Bake the braided bread in preheated oven for 40 – 50 minutes or bread becomes golden brown.

17. Take out the bread from oven and place on cooling rack.

18. Slice the bread after 1 – 2 hours or when the bread become completely cool.

Notes

1. You can use any grated cheese in stuffing.

2. You can use rosemary, parsley, chopped cilantro or coriander leaves, mint or any herbs of your choice.

3. Schezwan sauce, pizza sauce or any chili garlic sauce can be used instead of sriracha sauce. Even you can use green chutney or any chutney of your choice.

4. You can use water instead of milk.

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

Facebook page

Follow on

Twitter

Instagram

Pinterest

Doi Potol Or Pointed Gourd / Parwal In Yogurt Gravy

Doi potol or pointed guard/parwal in yogurt gravy. A no onion garlic delicious and flavorful parwal curry from Bengali cuisine made with a blend of aromatic spices and yogurt.

Soft whole parwal or pointed gourd in spices infused rich aromatic gravy is best accompany with steamed rice, pulao, jeera rice, roti, paratha, puri or any bread. All the spices, yogurt or curd, poppy seeds, melon seeds and cashew nuts will make your parwal curry rich and mouthwatering. You may like some more parwal or pointed gourd recipes on this blog. Click on the name below for recipe.

1. Stuffed pointed gourd or potol dolma

2. Pointed gourd with poppy seeds and coconut

3. Paneer stuffed parwal mithai

4. Pointed gourd with poppy seeds

Sending this post to Facebook group Healthy Wealthy Cuisine for Satwik Treat theme suggested by Ruchi Shah who blog at Ruchis Veg kitchen. I love her vast collection of recipes. I recently bookmarked her Pinwheel samosa and Pressure cooker khandvi recipe to try. Do visit her space for many more wonderful recipes.

Check out the recipes of my fellow bloggers on this theme.

Bhindi kadhi by Preethi

Creamy pine nuts pasta by Shalu

Coconut rice by Jayashree

Satvik paneer butter masala by Poonam

Moong dal dosa by Ruchi

I have used cashew nuts in the recipe. But you can use almonds if you want. Any unsweetened thick yogurt can be used to make this parwal or pointed gourd curry. I have used homemade curd. To grind poppy seeds easily first dry grind the poppy seeds and then add other ingredients to grind. Or soak the poppy seeds in hot water for 15 minutes or microwave for 1 minutes to make smooth paste.

Recipe

Parwal or pointed gourd – 10 – 12

Ginger – 1/2 inch piece

Green chilli – 2 – 3 or to taste

Curd or yogurt – 4 tablespoon

Poppy seeds or khaskhas – 2 tablespoon

Cashew nuts – 1 tablespoon

Melon seeds – 1 tablespoon

Cumin or jeera powder – 1 teaspoon

Coriander or dhania powder – 1 tablespoon

Kashmiri red chilli powder – 2 teaspoon

Turmeric powder – 1/2 teaspoon + 1/4 teaspoon

Green cardamom – 3

Cloves – 3

Cinnamon – 1/2 inch piece

Bay leaf – 1

Salt to taste

Sugar – 1/2 to 1 teaspoon or to taste

Mustard oil – 3 tablespoon

Ghee or clarified butter – 2 teaspoon

Method

1. Wash the pointed gourd or parwal well. Cut off both the ends. Peel in strips. Make slits on both sides. Parwal should be intact.

2. Rinse again and drain the water. Marinate the parwal with 1/4 teaspoon turmeric powder and little salt. Keep aside.

3. Soak the melon seeds and cashew nuts in hot water. Grind the poppy seeds to make powder or you can also soak the poppy seeds in hot water or microwave for 1 minute.

4. Now grind ginger, green chilli, soaked cashew nuts and melon seeds with poppy seeds. Add little water to make smooth paste. You can also grind ginger and 1 – 2 green chilli separately.

5. In a bowl mix cumin powder, coriander powder, 1/2 teaspoon turmeric powder and Kashmiri red chilli powder with 3 tablespoon water.

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

7. Heat mustard oil in a pan or wok. Fry the marinated parwal from all the sides till light brown. Remove from oil.

8. In the same oil add bay leaf and crushed green cardamom, cinnamon and cloves.

9. Stir and add mixture of cumin, coriander, turmeric and Kashmiri red chilli powder. Fry the spices on low heat for 2 – 3 minutes or till oil leaves the sides.

10. Now add all the ground mixture and saute for 2 -3 minutes again. Add fried parwal, salt and sugar. Mix well. Saute till parwal coated with spices. Add 1 cup water and cover the pan. I have made thick gravy but you can add more water to make thin gravy. I sometime do so. You can add 2 – 3 slit green chilli if you want.

11. Cover and cook on low medium heat for 5 – 6 minutes or till the parwal becomes soft. But be careful parwal should be intact.

12. Whisk the curd well. Add well beaten curd in the curry. Remember to keep the flame low while adding curd. Mix well. Cook on low heat for 3 – 4 minutes. You can add little more water if required to make thick gravy. Taste and adjust the seasoning.

13. Add ghee or clarified butter and switch off the heat.

14. Serve with steamed rice, pulao, jeera rice, roti, paratha, puri or any bread.

Notes

1. Add green chilli according to your taste.

2. Almond can be used instead of cashews.

3. Ghee or clarified butter is optional. If you don’t like skip it.

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

Facebook page

Follow on

Twitter

Instagram

Pinterest

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.

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

Facebook page

Follow on

Twitter

Instagram

Pinterest

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.

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

Facebook page

Follow on

Twitter

Instagram

Pinterest