Soya Nuggets Curry With Poppy Seeds, Coconut And Sweet Corn

Soya nuggets curry with poppy seeds, coconut and sweet corn. A delicious and flavorful curry with protein rich soya nuggets. Different aromatic spices, almonds and poppy seeds made this curry rich and absolutely delicious. A perfect accompany with naan, paratha, roti or any type of rice. You can also make this delectable curry with chicken, eggs or any non vegetarian dishes.

You may like some more recipes with soya nuggets, chunks or granules on this blog. Click on the name below for recipe.

1. Soya loaf

2. Soya nugget korma

3. Protein rich soya nuggets

4. Spinach curry with corn and soya chunks

5. Soya egg shami Kabab

6. Soya paneer lollipop

7. Soya kofta balls in gravy

8. Oats soya green gram toast

9. Veg calzone

To make this curry you will need onion, garlic, poppy seeds, almonds fresh coconut, sweet corn and some aromatic spice powder. I have used paste of poppy seeds, ginger, garlic, coconut and almond to make thick and rich gravy. Cubed tomatoes made the curry attractive. You can also make this gravy with eggs, chicken or any non vegetarian dishes.

Recipe

Soya nuggets – 1 & 1/2 cup

Fresh coconut – 1/3 cup, grated or finely chopped

Sweet corn – 1/2 cup

Tomato – 2, cubed

Onion – 1, chopped

Ginger paste – 1/2 tablespoon

Garlic paste – 1/2 tablespoon

Green chilli – 2 – 3 or to taste

Poppy seeds or khaskhas – 2 tablespoon

Almond – 2 tablespoon

Cinnamon powder – 1/2 teaspoon

Clove powder – 1/4 teaspoon

Cardamom powder – 1 teaspoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Black pepper powder – 1/2 teaspoon

Yogurt or curd – 1/4 cup

Salt to taste

Oil – 2 tablespoon

Cumin seeds – 1/2 teaspoon

Bay leaf – 1

Water – 1 & 1/2 cup

Method

1. Boil the soya nuggets with 3 cup water and 1 teaspoon salt. Let it cool down. When it cool down drain the water. Rinse 2 times with fresh water. Drain and squeeze well.

2. Cut the tomatoes in cubes.

3. Soak the almond in hot water. Peel the almonds when cool.

4. Grind the poppy seeds. When it becomes powder add soaked and peeled almonds, fresh coconut and 1 – 2 green chilli. Add 3 – 4 tablespoon water and make a smooth paste.

5. In a bowl mix yogurt, turmeric powder, cumin powder, coriander powder, clove powder, cinnamon powder, Kashmiri red chilli powder, black pepper and 1/2 teaspoon cardamom powder. Whisk well.

6. Heat 2 tablespoon oil in a pan or wok. Add cumin seeds and bay leaf. When cumin seeds starts to splutter add chopped onion and fry till onion becomes translucent.

7. Add ginger garlic paste. Saute till raw smell goes out and onion becomes brown.

8. Reduce the heat to low and add spices mixed yogurt. Saute till oil leaves the sides. Stir continuously.

9. Now add poppy seeds, coconut, green chilli and almond paste. Saute till the mixture dried up.

10. Add cubed tomatoes. Saute for a minute. We don’t want the tomatoes mushy.

11. Add squeezed soya nuggets, sweet corn and salt. Mix well and saute till soya nuggets coated with spices.

12. Add water and 2 – 3 green chilli. When it starts to rolling boil reduce the heat. Cover and cook on simmer for 15 minutes. If you want thick gravy add 1 cup water only.

12. Remove the cover add remaining 1/2 teaspoon cardamom powder, mix and switch off the heat. You can add 1-2 tablespoon fresh cream I didn’t.

13. Garnish with sliced tomato, almond and coconut pieces. You can also garnish with cilantro or coriander leaves. Serve hot with steamed rice, pulao, jeera rice, roti, paratha, puri naan or any bread.

Notes

1. Cashew nuts can be used instead of almond.

2. Add chilli according to your taste.

3. You can also make this gravy with eggs, chicken or fish instead of soya nuggets.

4. Fresh cream can be used at the end.

This post is my contribution to A to Z monthly challenge. Wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every month. This month’s alphabet is letter P. And my star ingredient is poppy seeds.

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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Crispy Bitter Gourd And Potato Or Aloo Karela / Less Oil Recipe

Crispy bitter gourd and potato or aloo karela. Crispy but cooked with only one teaspoon oil in halogen oven. You can also use your microwave or OTG to bake or grill the karela and potato in the same way. Or use your air fryer to fry with less oil. An easy to make yet delicious no onion garlic bitter gourd recipe.

Bitter gourd has numerous health benefits.

Bitter gourd is a rich source of vitamins and minerals. It contains iron, magnesium, potassium and vitamins like A and C. It contains twice the calcium of spinach and beta-carotene of broccoli. Various anti-oxidants and anti-inflammatory compounds are present in bitter gourd.
It also helps in lowering the bad cholesterol levels, thus reducing the risk of heart disease and stroke. That’s not all. It strengthens the immune system, improves respiratory health, boosts skin health and contains anti-ageing properties. Source

You may like some more bitter gourd recipes on this blog.

1. Bitter gourd dopyaza

2. Gujarati bitter gourd stir fry

3. Bitter gourd with tomato

4. Sukto

And some more recipes using halogen oven.

1. Cauliflower corn butter masala

2. Olive Jalapeno savoury cornbread

3. Greek pizza

4. Beetroot dip

5. Moong dal bhaja pithe

6. Grilled potatoes

7. Piperade with Indian spices

8. Baked egg burger

9. Cooking in halogen oven

This week our 262 #Foodiemonday bloghop theme is Bitter But Good suggested by Sasmita who blog at First Timer Cook. You will definitely love her mouthwatering recipes. I would love to try her Dalgona muffins and also visit her YouTube channel for beautiful and heavenly Layered coffee panna cotta and many more.

Recipe is very easy to make. Slice the potato and bitter gourd and boil with salted water till fork tender. Drain the water completely and marinate with salt and spices. I have used coriander powder, turmeric powder, Kashmiri red chili powder and little garam masala with salt. You can use any spices of your choice. I don’t like bitter gourd dishes hot so used Kashmiri red chilli powder for colour. You can use hot variety red chilli powder or black pepper powder if you like. You can also add amchur or dry mango powder if you want. And use very little oil to spray over marinated potato and bitter gourd before baking. You can use olive oil or any other oil of your choice.

Recipe

Karela or bitter gourd – 1 large

Potato – 1

Salt to taste

Coriander or dhania powder – 1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Kashmiri red chilli powder – 1/2 teaspoon

Garam masala powder – 1/4 teaspoon

Oil – 1 teaspoon

Method

1. Peel and chop the potato into round slices.

2. Discard the both tips and chop the bitter gourd or karela into round slices.

3. Wash well and drain the water.

4. Boil the karela and potato slices with 1 cup water and 1/2 teaspoon salt for 4 minutes or till fork tender. Don’t make mushy. Check with a knife or fork.

5. Drain the water and let it cool down. Marinate karela and potato slices with little salt, coriander powder, turmeric powder, garam masala powder and Kashmiri red chilli powder.

6. Spread the slices on a baking sheet. Spray little oil all over it.

7. Press the speed up button. Set temperature at 200° and set the timer for 5 minutes. Keep an eye if the slices becomes golden brown switch off the oven.

8. Turn the slices upside down and cook again at 200° temperature for 4 minutes or till golden brown. If require cook for a few minutes more.

9. If you are using microwave convection mode or OTG follow the same method. Sprinkle little chaat masala powder before serving if you like. Serve with rice or roti as a side dish.

Notes

1. You can use any spices of your choice.

2. Red chilli powder or black pepper powder can be used instead of Kashmiri red chilli powder.

3. You can use any oven to make this crispy bitter gourd.

4. You can use chaat masala or amchur/ dry mango powder if you like your karela little 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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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.

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Oats Date Dry Fruits Modak / Sugar Free Modak

Happy Ganesh Chaturthi. May God bless you all 🙏 Celebrating 5th year blog anniversary. Thanks to all my readers for your love support and encouragement. 5 years with 500 posts, its possible because of you. Thanks a lot to everyone.

Oats date dry fruits modak. Not authentic but a super healthy sweet for health conscious people. Sugar free and low calorie delicious modak made with reduced skimmed milk, oats, dates and dry fruits. Sweetened with natural sweetener dates and raisins only. A healthy treat for kids and adults both.

You can make modak by using modak mould or shape with your hand or make barfi or fudge. I have made modak using modak mould. You can easily shape them into modak with your hands. And used my sandesh mould to shape remaining mixture.

Earlier shared three more modak recipes.

Stuffed chocolate modak

Quick dry fruit coconut modak

Gulkand stuffed chocolate modak

I have used gluten free oats to make these modak. Oats are among the healthiest grains on earth. Many studies have shown that the beta-glucan fiber in oats is effective at Oats are an incredibly nutritious food packed with important vitamins, minerals and antioxidants. In addition, they’re high in fiber and protein compared to other grains. Oats contain some unique components — in particular, the soluble fiber beta-glucan and antioxidants called avenanthramides. Benefits include lower blood sugar and cholesterol levels, protection against skin irritation and reduced constipation. In addition, they are very filling and have many properties that should make them a weight loss friendly food. At the end of the day, oats are among the healthiest foods you can eat. To read more benefits of oats click here.

Earlier shared some oats recipes on this blog. Get the recipes here.

Modak sweetened with dates.

Dates boast an impressive nutrient profile but are quite sweet. Yet, they’re packed with fiber, which helps your body absorb its sugars more slowly. When eaten in moderation, they’re a safe and healthy choice for people with diabetes. Source

According to experts, diabetics can also benefit from the high fiber content of dates. It is okay to eat 2-3 dates a day for diabetics so long as they exercise caution and maintain healthy eating habits overall. Source

So diabetic people can also enjoy these modak but in moderation. You may like some more recipes with dates on this blog. Click on the name below for recipe.

1. Sugar free carrot cake

2. Sugar free carrot bottle gourd fudge or barfi

3. Sugar free mawa nariyal peda

4. Sugar free sheer khurma or vermicelli pudding

5. Sugar free date sandesh

6. Sugar free mango coconut laddu

7. Date walnut fudge or barfi

8. Sugar free low calorie gajar halwa

9. Date walnut muffins

10. Vegan smoothie bowl

11. Date oats cookies

12. Watermelon date tulsi almond smoothie

Sending this post to 261 #Foodiemonday bloghop theme is Milky Way suggested by Swaty Malik who blog at Food Trails. Swaty suggested to share recipes with any form of milk. I am sharing a recipe with khoya/mawa or reduced milk. Swaty has a wonderful blog with many mouthwatering and healthy recipes. You will definitely love her Ganesh Chaturthi special recipes. And I also bookmarked her super healthy Oats jaggery laddu to try. Do visit her space for many more recipes.

I have used almond, cashew nuts and raisins but you can use any dry fruits of your choice. You can also stuff the modak with chopped dry fruits. If you want your modak more sweet add 5-6 dates and 2 tablespoon more raisins. We like mild sweetness so its perfectly sweet for me. Soak the dates and raisins in hot milk or boil with milk and you have to dry roast the oats and dry fruits only. Blend or grind everything and saute the mixture for few minutes. Let it cool down and shape them into modak, laddu or use any mould of your choice. Or you can spread the mixture on a greased plate when hot, level with a spatula, let it cool down and cut into your desired shape to make barfi or fudge. I have made some modak using modak mould and used my sandesh mould to shape remaining mixture.

Recipe

Rolled Oats – 1 cup

Almond – 1/4 cup

Cashew nuts – 2 tablespoon

Dates – 3/4 cup, pitted and chopped

Raisins – 2 tablespoon

Milk – 1/4 cup

Khoya/mawa or reduced milk – 3/4 cup

Desiccated coconut – 1/2 cup

Green cardamom – 3 – 4

Rose essence – 1/4 teaspoon

Method

1. In a pan heat 1/4 cup milk with pitted and chopped dates and raisins. When milk starts to boil switch off the heat and keep aside to cool down.

2. Dry roast the almond and cashew nuts for 2 – 3 minutes. Nuts shouldn’t be burned.

3. In a pan dry roast the oats till light brown. Transfer the roasted oats on a plate and let it cool down.

4. Take out the seeds of the cardamom. I have small sized cardamom so used 4. Add the seeds in boiled milk date raisin mixture. Don’t discard the peel. You can add these in tea for lovely flavour.

5. Grind roasted almonds and cashew nuts into a fine powder.

6. Grind roasted oats and keep aside.

7. Now blend milk soaked dates and raisins with cardamom seeds in your mixer grinder or food processor. Add khoya/mawa or reduced milk. I have used homemade khoya or mawa. Get the recipe here. Add 2-3 tablespoon milk for easy blending. Blend everything well till smooth.

8. Heat a heavy bottom or nonstick pan. Add blended milk mixed date, raisins, cardamom seeds and desiccated coconut. Saute for 2 minutes. You can also grind or blend the desiccated coconut with dates, I didn’t.

9. Add ground oats, almonds and cashew nuts. Mix well. Keep stirring. Cook till mixture comes together and becomes like a dough. Remove from heat and let it cool down.

10. Mash the mixture well to make smooth. Make balls and shape them using modak moulds or shape with your hands. Or you can make laddu or use any moulds. Or spread the mixture on a greased plate when hot. Level with a spatula or spoon and cut into your desired shape when cool to make barfi or fudge. I have made some modak and shaped remaining dough with my sandesh mould.

11. Sprinkle desiccated coconut over the modak. This step is optional. Your delicious nutritious and aromatic modak is ready to serve.

Stay happy stay healthy stay safe!

Notes

1. If you want your modak more sweet use 5-6 dates and 2 tablespoon more raisins.

2. You can stuff the modak with chopped dry fruits.

3. Pistachio or any dry fruits can be used with almond, raisins and cashew nuts.

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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Chhanar Paturi Or Steamed Cottage Cheese/Paneer

Chhanar paturi or steamed cottage cheese. An easy to make paneer or cottage cheese dish from Bengali cuisine. You can make paturi with fish, eggs or any vegetable following this recipe. Just marinate the mashed paneer wrap with banana leaf and steam and your delicious paneer is ready. Serve this no onion garlic side dish steamed paneer or chhanar paturi with hot steamed rice and lemon wedges.

Now you can ask what is paturi. Literally meaning of paturi is wrapped in leaves. And leaves should be edible. You can use banana leaf or pumpkin leaf etc. Paturi can be made with fishes like hilsa or ilish, bhetki etc, eggs or make niramish paturi with chhana or paneer/cottage cheese, cauliflower, broad beans or any other vegetable following this recipe. You can also shallow fry these paturi instead of steaming. After wrapping with banana leaves shallow fry with mustard oil till leaves becomes brown. Earlier shared broad beans paturi in a different way. I have stuffed the broad beans before steaming. Click on the name for recipe. Stuffed steamed broad beans

And if you want the similar taste without steaming or wrapping with leaves check out my Cauliflower paturi

Sending this post to Facebook group Shhhhh Cooking Secretly challenge. Shhhhh Cooking Secretly a group started by Priya of Priya’s Versatile Recipes, is where every month food bloggers are paired up and give each other 2 secret ingredients to cook with according to the theme chosen. Theme of this month is steamed food suggested by Anu Kollon. Do check out her recipe of Kerala style steamed rice for this theme. This month my partner is Priya Vijaykrishnan. Priya gave me poppy seeds and curd and I gave her hing or asafoetida and ginger. And she made delicious Amiri khaman with these ingredients.

This chhanar paturi or steamed cottage cheese/paneer is very easy to make. Just marinate the mashed paneer, wrap with banana leaves and steam in steamer or pressure cooker. I have used my rice cooker to steam. If you don’t have steamer then you can use pressure cooker or pour sufficient water in a pot place a stand on the middle. Arrange paturi on a plate and place on the stand. Cover and steam till done. Or shallow fry the paturi on a pan with mustard oil. You can double the ingredients if require.

Recipe

Paneer or cottage cheese – 1 cup

Mustard powder – 1 tablespoon

Poppy seeds or khaskhas – 2 tablespoon

Green chilli – 3 – 4 or to taste

Coconut – 1/4 cup, grated or finely chopped

Mustard oil – 1 tablespoon

Salt to taste

Turmeric powder – 1/4 teaspoon

Thick curd or yogurt – 1 tablespoon

Cashew nuts to garnish, optional

Banana leaf – 1

Cotton thread as required

Method

1. Wash the banana leaf from both sides. Wipe with a kitchen towel. Heat a pan and place the banana leaf over it. Heat the leaf from both sides. Leaf shouldn’t be burned. Just heat to make the leaf little soft.

2. Mash the paneer or cottage cheese well to make smooth.

3. Grind the poppy seeds. Add coconut and 1 – 2 green chilli. Use very little water if require to make smooth paste.

4. Mix the paste in mashed paneer. Add salt, mustard oil, curd or yogurt, turmeric powder and mustard powder. Mix well. Mash again to make smooth.

5. Cut the banana leaf into two pieces. I have made two paturi. You can make small sized 4 paturi. Cut the banana leaf accordingly.

6. Grease the banana leaf pieces with mustard oil if you want. I didn’t. Gently shape the paneer mixture into square or rectangular. Place on banana leaf pieces. Place 1 slit green chilli and cashew nuts over it.

7. Wrap the leaf and make like an envelop.Tie with a cotton thread.

8. Boil the water in steamer. Place the envelopes on steamer. Cover and steam for 15 to 20 minutes.

9. Open the envelopes and serve delicious paturi with steamed rice and lemon wedges.

Notes

1. Use green chilli according to your spice tolerance.

2. Instead of steaming you can also shallow fry these paturi in a pan. Fry till the banana leaf becomes brown.

3. Lemon juice can be used instead of curd or yogurt.

4. You can also use 1-2 teaspoon lemon juice in the marination with curd.

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 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.

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.

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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.

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

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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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Easy Pulao Or One Pot Rice

Easy to make spicy aromatic and delicious pulao. You need only onion, garlic, tomato and some spices to make this one pot meal.

You can use tomato ginger garlic paste if you want. Or use everything finely chopped, grated or minced. Do as per your convenience. This pulao is enough spicy and delicious but you can serve it with raita or any curry. You can also add green peas, sweet corn, cashews or raisins. I kept it simple to serve with mirchi ka salan. But you can add cashew nuts, raisins, green peas or sweet corn if you want. You can get some more 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 and raita

6. Mint rice

7. Spanish moulded rice

8. Aloo chutney pulao

9. Korean rice

10. Corn peas barista fried rice

Sending this post to Facebook group Healthy Wealthy Cuisine.
This time theme is one pot meal suggested by Shalu Jain who blog at Sunny Family Kitchen. Do visit her blog for different types of mouthwatering recipes.
Check out what my fellow bloggers shared on this theme.

Pressure cooker pulao with croutons and cauliflower by Vanitha

Matar paneer by Shalu

Vegetable masala khichdi by Preethi

Mint pulao by Jayashree

Mushroom tikka biryani by Narmadha

Creamy spinach pasta by Swaty

Baby potato pulao by Sasmita

To make this aromatic rice fry the onion, ginger, garlic, tomato and all the spices in a pressure cooker. Add rice gently mix and add water. Pressure cook for 1 whistle and let pressure settle down on it’s own. Your pulao is ready. Simple isn’t it? You can also add some cashew nuts and raisins if you like. I didn’t. I have served it with Mirchi ka salan .

Recipe

Basmati rice – 1 cup

Onion – 1 large, finely chopped

Garlic – 5 – 6 cloves, minced

Ginger – 1 inch piece, grated

Tomato – 2 large, chopped

Green chilli – 2-3 or to taste, chopped

Green cardamom – 3-4

Black cardamom – 1

Cinnamon – 1 inch piece

Cloves – 4

Mace or javitri – 2 strands

Star anise – 1, optional

Bay leaf – 2 medium

Cumin seeds or jeera – 1 teaspoon

Cumin or jeera powder – 1 teaspoon

Coriander or dhania powder – 1 teaspoon

Black pepper powder – 1/2 teaspoon

Red chilli powder – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Cilantro or coriander leaves – 2 tablespoon, chopped

Salt to taste

Oil or ghee – 2 – 3 tablespoon

Water – 1&1/2 cup

Method

1. Rinse and soak the rice in water for 15 minutes. Drain the water and keep aside.

2. Take out the seeds of black cardamom. Discard the outer layer.

3. In a mortal pastel crush green cardamom, seeds of black cardamom, cloves, cinnamon and mace or javitri.

4. Heat oil or ghee in a pressure cooker. You can use only ghee or oil. I have used half ghee and half oil.

5. Add cumin seeds, crushed cardamom, cloves, cinnamon mace, bay leaves and 1 star anise.

6. Now add onion, garlic and green chilli. Fry till onion becomes light brown.

7. Add grated ginger and tomatoes. Stir well. You can also use tomato ginger garlic paste. Add all the spices and salt. Saute till tomato becomes mushy.

8. Add rice and chopped cilantro or coriander leaves. You can also add few mint leaves if you want. Fluff the rice gently.

9. Add water and close the lid. Pressure cook for 1 whistle. After 1 whistle wait for 1 minute and then remove from heat. Remember to switch off the heat before second whistle.

10. Let the pressure settle down on it’s own. Remove the lid and fluff the rice gently. Serve hot with raita or any curry.

Notes

1. Green peas, sweet corn, cashew nuts or raisins can be added in the pulao.

2. You can add more green chilli, black paper or red chilli if you want your pulao more spicy.

3. If you want to cook in open pan add 2 cup of water.

4. You can also make this pulao in rice cooker, instant pot or microwave.

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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