Chicken Rezala


Chicken rezala. A mughlai dish which is very famous in Bengal. Chicken rezala is a yogurt based fragrant rich creamy curry. Yogurt, whole spices and Kewra water made the dish aromatic and delicious.

First time I tasted famous rezala of Sabir in Kolkata with my elder sister Chhobidi and brother in law long years ago. But still remember the taste. Chhobidi and brother in-law were left for heavenly abode. But I am dedicating this post to their younger daughter and my lovely niece Ellora Roy.

I have shared some more chicken recipes on this blog. Click on the name below for recipe.

1. Chicken chaap

2. Chicken clear soup

3. Chicken dak bungalow

4. Zafrani chicken

5. Chicken kosha

6. Sikkimese chicken curry

7. Hariyali chicken

8. Easy spicy pressure cooker chicken

9. Andhra chicken curry


Monday again and this week its time for dahi/curd or yogurt. 294 #Foodiemonday bloghop theme is Dahi Dhamal suggested by Priya Vijaykrishnan who blog at Sweet Spicy Tasty. Priya has amazing collection of authentic South Indian recipes with different types of continental recipes. I have to try her Bean corn Quesadilla and Keerai sambhar soon.

To make this chicken rezala you have to marinate the chicken pieces in yogurt or curd/dahi and some spices for atleast an hour. You can marinate the chicken for overnight in refrigerator. Make a smooth paste of poppy seeds and cashew nuts. For easy grinding soak poppy seeds and cashew nuts in hot water. Or you can dry grind the poppy seeds first. I always store some dry ground poppy seeds. Just add little water with dry ground poppy seeds and grind for a few seconds. You will get perfectly ground smooth paste for your curry. For better result cook chicken rezala with ghee or clarified butter. But if you don’t want to use ghee use any vegetable oil with 1 tablespoon ghee. I have used 1 tablespoon Mustard oil in marination and refined white oil with ghee for cooking. You can also marinate with the chicken with ghee or any white oil.


Recipe

Chicken – 500 gram

Curd/dahi oryogurt – 1/2 cup

Ginger garlic paste – 1&1/2 tablespoon

Black pepper powder – 1 teaspoon

Salt to taste

Oil – 4 tablespoon + 1 tablespoon

Ghee – 1 tablespoon

Onion – 2 large

Green chilli – 5 – 6 or to taste

Cashew nuts – 12

Poppy seeds – 2 tablespoon

Bay leaf – 2

Dry red chilli – 5

Black cardamom – 1

Green cardamom – 4

Cinnamon – 1&1/2 inch piece

Cloves – 4

Saffron – a pinch

Milk – 1/4 cup

Water – 1&1/2 cup

Kewra water – 2- 3 drops


Method

1. Clean and wash the chicken well. Drain the water completely. Marinate with curd, black pepper powder, ginger garlic paste, salt and 1 tablespoon oil or ghee. I have used mustard oil in marination but you can use any oil. Mix well, cover and keep in refrigerator for an hour. You can keep the marinated chicken overnight in refrigerator. But if you don’t have time marinate the chicken at least 30 minutes to one hour.

2. Soak the cashew nuts and poppy seeds in hot water. This time I have used dry ground poppy seeds so soaked only cashew nuts in little hot water till cashew nuts becomes soft. Soaking will make your grinding easy. You can dry grind the poppy seeds or khas khas into a fine powder and store in an airtight container in refrigerator to make your cooking easy. Grind the cashew nuts, poppy seeds and green chilli into a smooth paste and keep aside.

3. Also grind the onion into smooth paste separately.

4. Lightly crush the green cardamom in a mortar pestle. Soak saffron in 1/4 cup hot milk.

5..Heat oil and ghee or clarified butter in a pan or wok. You can use only ghee if you like or skip ghee and make with oil only. But for better taste use little ghee. I have used only 1 tablespoon. You can use any refined vegetable oil.

6. Now add bay leaves, crushed green cardamom, black cardamom, cinnamon, cloves and dry red chilli. Fry for a few seconds or until whole spices becomes fragrant. Spices shouldn’t be burnt. Add onion paste and saute till oil leaves the sides.

7. Take out the chicken from marinated mixture and mix with sauteed onion paste. Add salt. Be careful while adding salt. We already used salt in marination. Stir well. Cover and stir in between.

8. Cook till chicken dried up and oil floats on top. Don’t forget to check and stir in regular interval to avoid sticking to the bottom. Add cashew nuts, poppy seeds and green chilli paste. Saute and till oil leaves the sides.

9. Add soaked saffron and water.Add warm water as require to make gravy. I have used 1 cup first and added 1/2 cup more warm water because chicken was about to dried up and still little uncooked.

10. Cover and cook till chicken becomes soft. Timing depends on the quality of chicken. So keep an eye and check in between.

11. Taste and adjust the salt. Add Kewra water mix and remove from heat. Garnish with saffron and fried dry red chilli and serve with steamed rice, pulao, rumali roti, naan, tandoori roti, paratha or simple fulka roti or any Indian flat bread.

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

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

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Eggplant Or Brinjal Chutney


Eggplant/brinjal or baigan chutney. A lipsmackingly delicious chutney with very simple ingredients. Eggplant/aubergine or baigan haters will also enjoy this chutney without recognizing eggplant or brinjal in it.

You need very simple ingredients to make this chutney. For best result always use seedless brinjal or eggplant. And you can customize the recipe according to your taste. I have used dry coconut in the chutney. You can use fresh coconut pieces if you want. You can also use hot variety red chilli powder instead of Kashmiri red chilli powder for more spicy chutney. Usually same amount of eggplant and tomato used to make this chutney but I like more tomatoes and less eggplant in my chutney. So I used a small eggplant and three tomatoes. Tomatoes and tamarind both will make your chutney tangy and tasty. I have used eggplant, tomatoes, dry coconut pieces, green chilli, curry leaves, mustard seeds, ginger, roasted peanuts, dry red chilli, cilantro or coriander leaves, tamarind paste with some spices.


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

. Almond walnut chutney with mango ginger or amada

. Olive chutney

. Tomato oambal or chutney

. Ginger chutney

. Mango sesame chutney

. Date raisins jaggery chutney with mango bar

. Water chestnut or singhara chutney

. Onion tomato chutney

. Mango raisins chutney

. Peanut chutney

. Gur aam


293 #Foodiemonday bloghop theme is Tiffin Side Dish suggested by Priya Iyer who blog at The World Through My Eyes. You can get many chutney recipes on her space. I recently bookmarked her delicious Vegetarian pad thai noodles to try soon. And her Gujarati kanda Kairi recipe is also in my list to try.

I like my chutney tangy and spicy. Hotness depends on the green chilli you are using. You can taste and adjust the seasoning according to your taste. You have to roughly chop the ginger and green chilli. You can also serve it without blending as a side dish with roti, paratha or any Indian flatbread. I used roasted peanut but if you don’t have roasted peanut then you can dry roast the peanut separately or fry the peanut with ginger, green chilli and coconut. If you are using seedless eggplant, then its impossible to recognize the taste of eggplant or brinjal/baigan in the chutney.


Recipe

Eggplant/aubergine or brinjal (baigan) – 1 small

Tomato – 3, chopped

Ginger – 1/2 inch piece, peeled and chopped

Green chilli – 3-4 or to taste

Dry coconut – 2 tablespoon, chopped into small pieces

Salt to taste

Cumin/jeera powder – 1 teaspoon

Turmeric/haldi powder – 1/4 teaspoon

Mustard seeds/rai – 1/2 teaspoon

Curry leaves – 8-10 leaves

Dry red chilli – 1

Cilantro or coriander leaves – handful, chopped

Kashmiri red chilli powder – 1 teaspoon

Tamarind or imli paste – 1/2 tablespoon or to taste

Roasted peanut – 1 tablespoon

Oil – 1 tablespoon + 1 teaspoon


Method

1..Chop the eggplant or brinjal in cubes. Immerse the eggplant pieces in sufficient water to avoid discoloring.

2. Chop ginger and green chilli roughly.

3. Heat 1 tablespoon oil in a pan. Add half of the mustard seeds. When mustard seeds starts to splutter add 4-5 chopped curry leaves, chopped ginger, green chilli and coconut pieces. You can also add a few chopped garlic cloves if you want. I didn’t.

4. Fry till coconut pieces becomes light brown. Now add eggplant or brinjal, salt, cumin powder, turmeric powder and Kashmiri red chilli powder. Mix well and cover.

5. Cook till eggplant becomes soft. Stir in between to avoid sticking to the bottom of the pan. Add chopped tomato, cilantro or coriander leaves and roasted peanut.

6. Mix and cook covered till tomato becomes mushy. Add tamarind paste, mix and remove from heat. Taste and add more salt or tamarind paste if required. I added 2 teaspoon more tamarind paste because I like my chutney tangy. It will be delicious. You can enjoy it with roti, paratha or Indian flatbread.

7. Let it cool down. Blend the mixture in your mixer grinder.

Tempering

Heat 1 teaspoon oil in a small pan or wok. Add remaining mustard seeds and 4-5 curry leaves. When seeds starts to splutter pour the tempering on the chutney. Your chutney is ready to serve. Serve with idli, dosa or any meal.

Notes

1. You can use roasted eggplant to make this chutney if you like smoky flavour.

2. If you want your chutney more spicy, then add some more green chilli or you can also use some red chilli powder with other spices.

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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Andhra Chicken Curry


Andhra style chicken curry. A hot spicy and lipsmackingly delicious chicken curry from Andhra cuisine. Freshly ground dry roasted whole spices, chillies and aromatic spices made this curry so special and mouthwatering.

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You may like some more chicken recipes on this blog.

1. Chicken chaap

2. Chicken clear soup

3. Chicken dak bungalow

4. Zafrani chicken

5. Chicken kosha

6. Sikkimese chicken curry

7. No oil hariyali chicken

8. Easy spicy pressure cooker chicken

This week’s #Foodiemonday bloghop theme is Curries From The South suggested by Narmadha who blog at Nams Corner. If you love authentic dishes then do visit her space. Narmadha has amazing collection of authentic and innovative recipes. I have bookmarked her Baked chicken nuggets recipe to try. I also love her different kinds of soup and rasam recipes.

Now coming to the recipe. You can also make this chicken curry in pressure cooker to make it in less time. You have to dry roast Poppy seeds, cumin seeds, coriander seeds, green cardamom, cinnamon, cloves, whole peppercorn and a small piece of star anise. Star anise is optional, if you don’t have it then you can skip it.



These dry roasted spices will make your curry flavorful. Always marinate the chicken at least for 30 minutes. You can cover and keep the marinated chicken overnight in refrigerator. And onion, curry leaves, tomato will give a wonderful taste to the curry. I always use mustard oil to marinate the chicken but you can skip it if you want.



Recipe

For marination

Chicken- 500 gram

Curd- 4 tablespoon

Lemon juice- 2 teaspoon

Red chilli powder- 1 tablespoon

Black pepper powder- 1 teaspoon

Ginger garlic paste- 1 tablespoon

Salt- 1 teaspoon

Turmeric powder – 1/2 teaspoon

Mustard oil- 1 tablespoon

Spices to dry roast

Poppy seeds- 1&1/2 tablespoon

Green cardamom- 4

Cinnamon- 1&1/2 inch piece

Cloves-4

Cumin seeds – 1 teaspoon

Coriander seeds- 1 tablespoon

Black peppercorn- 4

Star anise- a small piece, optional

For gravy

Onion-3 medium, finely chopped

Green chilli- 5-6 chopped

Curry leaves -1 spring

Tomato- 1 chopped

Cilantro or coriander leaves – handful

Oil- 3-4 tablespoon

Salt to taste

Water- 1&1/2 cup or as required



Method

1. Clean and wash the chicken well. Drain and keep aside.

2. In a bowl mix curd, lemon juice, mustard oil, ginger garlic paste, black pepper powder, turmeric powder, red chilli powder and salt. Add chicken pieces and mix well. Marinate for 30 minutes or an hour. I like to use little mustard oil in marination. But you can skip it if you want. You can marinate the chicken without any oil.



3. In a pan dry roast poppy seeds lightly and transfer the seeds on a plate. In the same pan dry roast cumin seeds, coriander seeds, green cardamom, cinnamon, cloves and star anise. Star anise is absolutely optional if you don’t have, skip it. I like the flavour so I used a small piece. Grind the roasted poppy seeds and all the whole spices when cool.

4. Heat oil in a pan or wok. Add chopped onion, curry leaves and green chilli. Add green chilli according to your spice tolerance. I have used 4 chopped green chilli and 2 slit green chilli. Fry till onion becomes light brown.


5. You can also make it in pressure cooker. See notes for pressure cooker method.

6. Add chopped tomato, cilantro or coriander leaves and salt. Saute till tomato becomes mushy and oil leaves the sides.



7. Now add chicken pieces and fry till chicken pieces change it’s colour and oil leaves the sides.



8. Add dry roasted and ground spices and saute for 1-2 minutes. Add 1&1/2 cup water and remaining marination. Mix and cover.



9. Cook for 10-15 minutes. Check and stir in between.

10. After 15 minutes my chicken was still slightly uncooked so added 1 cup water more and cooked covered for 10 minutes on low heat.



11. Add water as require to get your desired consistency. Add water and when its starts to rolling boil cover and cook on simmer for 10-15 minutes more or till chicken becomes soft. Timing depends on the quality of chicken. Sometimes chicken cooked perfectly in 10 minutes. You can also make this curry semi dry or dry. Add water accordingly.

12. Remove from heat. Your spicy delicious Andhra style chicken is ready.



13. Garnish with cilantro or coriander leaves and slit green chili. You can also use lemon wedges for garnishing. Serve with steamed rice, pulao, jeera rice, roti, paratha, naan or any bread.


Notes

1. You can also make this curry in pressure cooker. After adding water pressure cook for three whistle. For pressure cooker add only 1 or 1&1/2 cup water or as you like your gravy.

2. You can add more chillies to make your curry more spicy or use less chillies if you are making for kids.

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 Spicy Pressure Cooker Chicken Curry


Easy spicy pressure cooker chicken with red Jalapeno or large size fresh red chilli. A very flavourful and delicious chicken curry to serve with any type of rice or bread.

I have bought some large size red Chillies. Seller said its red Jalapeno. When used we loved the quiet different taste. The chillies are not hot at all and taste is mildly sweet with a lovely flavour. So I used these chillies in my stir fry, salad and other savoury dishes.


Normally I like to marinate the chicken before cooking but this time I have made in a hurry. So didn’t marinate and the chicken curry was absolutely delicious. So here is a super easy quick and lipsmacking chicken curry recipe for you. And I used some aromatic spices to make this curry flavorful.


Here are some more chicken recipes.

1. Hariyali chicken

2. Sikkimese chicken curry

3. Chicken kosha

4. Zafrani chicken

5. Chicken dak bungalow

6. Chicken clear soup

7. Chicken chaap

I have ground all the whole spices because I like my gravy smooth. But you can use these whole spices for tempering. Add cardamom, cloves, cinnamon, javitri or mace, Kababchini or cubeb and star anise in the hot oil before adding onion ginger garlic paste. Curry is flavorful because of all the ground whole spice. Green chilli, red chilli powder and pepper powder made the curry spicy but if you like less spicy reduce the amount of green chilli and use Kashmiri red chilli powder instead of hot variety red chilli powder.


Recipe

Chicken – 500 gram

Black cardamom – 1

Green cardamom – 3 – 4

Cinnamon – 1 inch piece

Cloves – 3-4

Javitri or mace – 2 strands

Start anise – a small piece

Kababchini or cubeb – 4, optional

Green chilli – 5-6 or to taste

Garlic- 13 – 14 Cloves

Ginger- 1&1/2 Inch piece

Onion – 3, chopped

Curd – 1/2 cup, well beaten

Tomato -3, chopped

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Red chilli powder- 2 teaspoon

Black pepper powder – 1 teaspoon or to taste

Cilantro or coriander leaves – 2-3 tablespoon

Oil – 4 – 5 tablespoon

Fresh large red chilli or Jalapeno – 2, optional

Nutmeg powder- 1/4 teaspoon

Turmeric powder- 1/2 teaspoon

Salt to taste

Water – 1 cup

Ghee or clarified butter – 1 tablespoon, optional

Bengali garam masala – 1/2 teaspoon, optional


Method

1. Peel the black cardamom and take out the seeds.

2..Grind onion, garlic, ginger, green chilli, seeds of black cardamom, green cardamom, cloves, cinnamon, Kababchini, star anise and mace or javitri. Make a smooth paste.

3. Chop the Jalapeno or large red chilli.


4. Separately grind the tomatoes.

4. Heat oil in a pressure cooker. Add the paste of onion, garlic, ginger, green chilli and all the whole spices. Fry till ground spices starts to change it’s colour and oil leaves the sides.

5. Add tomato paste and saute again till oil leaves the sides. Now add cleaned and rinsed chicken pieces. Mix well.

6. Saute till chicken fried well and dried up. Add salt, cumin powder, coriander powder, nutmeg powder, turmeric powder, black pepper powder and red chilli powder. If you want less spicy used Kashmiri red chilli powder. Saute for 1 – 2 minute.

7. Add well beaten curd, Jalapeno pieces and chopped cilantro or coriander leaves. Keep stirring. Saute till oil leaves the sides.

8. Add water and mix. Pressure cook for 3 – 4 whistle or until chicken pieces becomes soft. Timing depends on the quality of chicken.

9..Let the pressure settle down on its own. Open the lid, taste and adjust the seasoning. If you want thick gravy cook for a few minutes more or until you get your desired consistency. I had slightly reduced the gravy after clicking the pictures.

10. Add ghee or clarified butter 1/2 teaspoon Bengali garam masala. You can use 1- 2 teaspoon ghee instead of 1 tablespoon if you want. Or skip the ghee completely.

11. Garnish with cilantro or coriander leaves and red chilli pieces. Serve hot with jeera rice pulao, roti, paratha, puri or any bread.

Notes

1. Use Chillies according to your taste. To make more spicy add some more green chilli. And to make less spicy use Kashmiri red chilli powder instead of hot variety red chilli powder.

2. You can also make this curry with mutton but mutton will take some more time to cook.

3. You can use the whole spices for tempering if you want.

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

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

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Bati Chochchori


Bati chochchori. A simple, easy, quick and delicious curry without any spice. Sharing a simple and easiest potato recipe from Bengali cuisine. You can add any vegetable of your choice with potatoes.

You need only panch phoran or Bengali five spices, salt and mustard oil to make this curry. Even you don’t need turmeric or any other spice powder. Sounds healthy isn’t it? Normally it’s cooked in a bowl. And in Bengali bati means bowl. And vegetables with panch phoran called chochchori or chorchori. Mixed vegetable chochchori is always a dry curry. But this bati chochchori can be made with gravy. You can keep the consistency of gravy as you like.

To make bati chochchori you can use cauliflower, eggplant or any vegetable of your choice. Bati chochchori can be made with fish too. Just mix everything and cook. A super easy method. I like bati chochchori with only potatoes.

Do you love potatoes? Here are some potato recipes from this blog.

1. Spicy potato with tamarind

2. Coriander red potatoes

3. Potatoes with green peas

4. Rosti or Swiss potato pancake

5. Potatoes in yogurt gravy

6. Grilled potatoes

7. Potato curry to serve with hing kachodi

8. Batata bhaji

9. Peanut potato

10. Potato pie

11. Potato with nigella seeds, poppy seeds and tomato

12. Savoury potato cake

13. Stuffed potato

14. Aloo chop or potato fritters

15. Dum aloo

16. Spicy potatoes

17. No onion garlic potato curry

18. Aloo chaat

19. Aloo ke gutke

20. Matar nimona

21. Panch phoran tarkari

22. Kashmiri dum aloo

23. Aloo kabli/chaat

24. Aloo kofta curry

25. Dum aloo with luchi

This stew like curry is best accompany with luchi, puri, paratha or any Indian flatbread. I have served it with luchi. Get the recipe here.

Now why I am talking about this easy and simple recipe. Actually this week its my turn to suggest the theme for 286 #Foodiemonday bloghop. And I suggested my fellow bloggers to cook an easiest dish which you make so often and it should be your family member’s favorite. And better to use minimum spices. So the theme is Cook In A Jiffy. And I also suggested savoury bake as second option but easiest recipe won unanimously.

We are always looking for some easy quick and simple recipes to make in a jiffy for our busy days. Right? Believe me easy and quick recipes can also be delicious 😊 In winter a bowl of hot bati chochchori with fulko or fluffy luchi or puri is a bliss. If you like light less spicy curry then its perfect for you.

If you don’t have panch phoran, then you can make the mixture of five whole spices. To make panch phoran or five spice mix 1 tablespoon each nigella seed or kalonji, cumin seeds or jeera, mustard seeds or sarso, fennel seeds or sounf and 1/2 tablespoon fenugreek seeds or methi. Use green chilli according to your taste. You can also add 1 – 2 teaspoon more mustard oil for an extra zing. Bati chochchori is a light curry. Mix mustard oil, salt panch phoran and water as require with chopped potatoes, green chilli and tomatoes. If you want your chochchori without much gravy, then add less water. I like the taste of light gravy so used 1 cup water. I have used pressure cooker but you can also make it in microwave. Mix everything in a microwavable glass bowl, cover and cook on full power for 4 – 5 minutes or until potatoes becomes soft. Or make in a covered bowl or pot on stove.

Recipe

Potato – 3

Tomato – 2

Slit green chilli – 4 or to taste

Panch phoran or five spices (mixture of fenugreek seeds, nigella seeds, cumin, mustard seeds and fennel seeds) – 1 teaspoon

Mustard oil – 1 tablespoon

Salt to taste

Water – 1 cup


Method

1. Peel and chop the potatoes lengthwise. Rinse well.

2. Rinse and chop the tomatoes in small pieces.

3. In a pressure cooker mix chopped potatoes, tomatoes, panch phoran, slit green chilli, mustard oil, salt and water. Add green chilli according to your taste. If you like your curry hot add some more chilli or if you are making for kids reduce the amount of green chilli.

4. If you don’t want much gravy add 1/2 cup to 3/4 cup water. Use water as you like your curry, thick or thin. Pressure cook for 2 – 3 whistle.

5. Let the pressure settle down on its own. Taste and adjust salt. You can add 1 – 2 teaspoon more mustard oil for an extra zing.

6. For microwave mix everything in a microwavable glass bowl. Cover and microwave on high power for 4 – 5 minutes or until potatoes becomes soft.

7. Or you can make this bati chochchori in a pot or wok. Mix everything, cover and cook till potatoes becomes tender and tomato becomes mushy. Check and stir in between. If your curry is too runny, then cook for some more time to reduce the gravy. Your bati chochchori is ready. Serve hot with Luchi , paratha or any Indian flatbread.

Take care and stay safe 🙏 😊

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

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

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Carrot Peas Instant Appe Or Paniyaram


Carrot peas instant appe or paniyaram. You don’t need to soak grind and ferment the batter to make this appe. A spicy and delectable snack without much oil. So you can call it a healthy treat for health conscious people. These low calorie fritters can be served with any chutney or sauce.


Kuzhi paniyaram, or Paddu/GuLiyappa/Yeriyappa/Gundponglu  or Gunta Ponganalu or Tulu : “appadadde” is an Indian dish made by steaming batter using a mould. The batter is made of black lentils and rice and is similar in composition to the batter used to make idli and dosa.The dish can also be made spicy or sweet depending on the ingredients Chillies and jaggery respectively. Paniyaram is made on a special pan that comes with multiple small fissures. Source


This carrot peas appe taste absolutely delicious. These round ball like appe are crisp from outside and soft inside. You will love the taste and texture. Semolina or suji appe are hot favourite amongst my family members. So I always try to make this with different ingredients. You may like some more easy apple recipes on this blog. Click on the name below for recipe.

1. Rice appe with cooked rice

2. Masoor dal or red lentil appe

3. Beetroot appe

4. Semolina and lentil appe

5. Roasted gram or sattu appe

6. Semolina and flatten rice appe

7. Sprouts and oats appe

Linking this post to 285 #Foodiemonday bloghop theme is Paniyaram Pan Magic suggested by Priya Vijaykrishnan who blog at Sweet Spicy Tasty. Her blog is really a treasure of different types of sweet spicy tasty recipes. I love her South Indian recipes as well as international recipes. I have to try her Aloo frankie Kathi roll soon.

I have added sauteed ground green peas and grated carrot with ginger and green chilli in the semolina batter. Green peas and carrot enhance the flavour and taste. I have used 1/2 cup green peas but you can use one cup peas if you like. Just increase the spices accordingly if you are using more green peas. You can also use any grated vegetables of your choice. Add all the grated or finely chopped vegetables with carrot and green peas while sautéing. I like my appe spicy but if you are making for kids reduce the amount of chilli. Its a no onion garlic recipe but you can add 1 finely chopped onion in the batter if you want. If you have leftover green peas stuffing of paratha or kachodi then you can add it in your appe batter.



Recipe

Carrot – 1

Green peas – 1/2 cup

Ginger – 1 inch piece

Green chilli – 3-4 or to taste

Semolina or suji – 1 cup

Curd – 1/2 cup

Water – 3/4 cup or as required

Salt to taste

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon

Lemon juice – 1 tablespoon

Baking soda – 1/2 teaspoon

Cilantro or coriander leaves – 2 tablespoon, chopped

Oil – 1 tablespoon + to fry


Method

1. Mix semolina or suji with curd and 1/2 water. Add salt and mix well. Cover and keep aside for 15-30 minutes.

2. Wash, peel and grate the carrot. Grind the green peas with ginger and green chilli. Add green chilli according to your taste. I like my appe spicy so used 4. You can add 1-2 tablespoon water for easy grinding.

3. Heat oil in a pan and add ground green peas, ginger and green chilli. Add grated carrot, salt and cumin powder. Add salt carefully. We have added salt in semolina too.

4. Saute till mixture completely dried up and raw smell of peas goes away. Remove from heat.

5. Add the green peas and carrot mixture into the suji batter. Add chaat masala, lemon juice and chopped cilantro or coriander leaves. Add water as require to make a thick batter.


6. Add baking soda and mix well.

7. Heat appe pan. Add a few drops of oil in all the holes.

8. Pour a spoonful of batter in every holes. Cover and cook on low heat till appe starts to change it’s colour and firm up.

9. Sprinkle little oil over all the appe. Flip and turn the appe upside down. Cook uncovered until appe becomes golden brown.

Serve hot with any chutney or sauce.

Notes

1. You can use any other vegetables with carrot and green peas.

2. You can double the green peas if you want. Increase the spices accordingly.

3. One finely chopped onion can be added in the batter.

4. You can also use leftover green peas stuffing of paratha or kachodi.

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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Mushroom Egg Fried Rice


Mushroom egg fried rice. A delicious and nutritious one pot meal with sweet corn and green peas. You can use carrot, baby corn, cauliflower, beans or any vegetable of your choice. An easy and quick to make yet absolutely delicious and flavorful rice. You can also use leftover rice to make this fried rice.

You may like some more rice recipes on this blog.

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

10. Corn peas barista fried rice

11. Easy pulao

12. Saffron rice

13. Mix vegetable fried rice

And here are some Indo Chinese recipes

1. Ginger noodles

2. Broccoli mushroom noodles with sriracha sauce

3. Mint noodles

4. Schezwan paneer

5. Paneer capsicum stir fry

This week Preethi Prasad of Preethicuisine suggested the theme Lunar New Year Fest for 284 #Foodiemonday bloghop. Preethi suggested us to make some dishes according to lunar new year. And my contribution is this delicious Chinese style fried rice with eggs and mushrooms. Preethi has an amazing blog with numerous delicious and healthy recipes. I have bookmarked her unique recipe Raw banana fried rice to try. Do visit her space for many more wonderful recipes.

For this recipe rice shouldn’t be over cooked add sticky. You can use leftover rice to make this fried rice. I have quartered the mushrooms but you can chop the mushrooms into small pieces if you like. Cauliflower, carrot, baby corn, French beans or any vegetable can be used in this rice. Add your favourite vegetables and sauce and enjoy the delectable taste. Adding more fresh vegetables will make your rice more nutritious and colorful. You can serve it with manchurian, chilli chicken, schezwan paneer etc. But this rice is superbly delicious and flavorful so you don’t need any side dish with it.


Recipe

Basmati rice – 1 cup

Mushroom – 200 gram

Onion – 2, sliced

Green chilli – 2, finely chopped

Egg – 2

Frozen sweet corn – 1/3 cup

Frozen green peas – 1/2 cup

Salt to taste

Vinegar – 2 tablespoon

Green chili sauce – 1/2 tablespoon

Soya sauce – 1 tablespoon

Schezwan sauce – 2 tablespoon

Oil – 2 tablespoon + 2 teaspoon


Method

1. Rinse the rice well and soak in water for 15 minutes. Boil sufficient water in a pan. When water starts to boil add drained rice and stir. Cook the rice until rice becomes soft but not mushy.

2. Remove from heat when 90 percent cooked and immediately pour into a colander to strain the water.


3. Wash the mushrooms. Chop each mushroom into 4 pieces.

3. Heat 2 tablespoon oil in a pan or wok. Add sliced onion and finely chopped green chilli. You can also add a few minced garlic if you want. Fry till onion starts to change it’s colour.

4. Add quartered mushrooms and little salt. Mix well. Mushrooms will release water so cover and cook till dried up. Keep stirring in between.

5. Now add green peas and sweet corn. Saute for 2 minutes more.


6. Add the cooked rice, all the sauce, vinegar and salt. Add salt carefully. We are using sauce and sauce contains salt. Mix well.

7. With the help of a spatula place the rice on the sides of the wok or pan and make a hole in the middle. Add two teaspoon oil and break 2 eggs in the middle.

8. Stir well to cook the eggs just like bhurji or scramble eggs. You can add 2 more eggs if you want. Now mix everything well. Stir gently to avoid breaking the rice.

9. Taste and adjust the seasoning. You can add more sauce or vinegar if required. Fry the rice for 1 – 2 minutes more. Enjoy the mushroom egg fried rice with chilli chicken, schezwan paneer, manchurian etc.

Notes

1. You can use any vegetable of your choice to make the rice more colorful and nutritious.

2. Increase or decrease the amount of sauce according to your taste.

3. You can add more green chilli if you want your rice spicy. Or skip if you are making for kids.

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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Moong Dal Halwa


Moong dal halwa. Enjoy delectable warm dessert without much effort. You don’t need to grind the dal and fry for a long time. Process is very easy so make anytime and serve warm or cold. You can also make laddu or barfi following same method if you want. So here is the recipe as I remember how maa usually made it. And yes my most favourite dessert in winter.

You may like some more halwa recipes on this blog. Click on the name below to get recipes.

1. Buckwheat Waterchestnut banana halwa

2. Paneer gajar halwa

3. Sugar free gajar halwa

4. Chana dal halwa

5. Cherry pineapple kesari

6. Singhara atta or Waterchestnut laddu

And some more dessert which you can enjoy warm

1. Kheer or rice pudding

2. Nolen gurer paesh

3. Pantua

4. Baked rasgulla

5. Sugar free sheer khurma

6. Gulabjamun

7. Shakkarai pongal

8. Rasaballi

9. Paruppu payasam

As I mentioned above that recipe is very easy to make and you don’t need to grind the dal or yellow lentil and fry for a long time. I remember my mother cook the lentil and milk on simmer after lunch to serve warm in evening. And maa used to add lots of cashew nuts and raisins but my kids don’t like so I skipped. You can use any dry fruits of your choice. If you have a large vessel to cook then you don’t need to sit and stir continuously. Just stir in regular interval to avoid sticking to the bottom of the pan.

Recipe

Moong dal – 1/2 cup

Milk – 3 cup

Sugar – 1/3 cup

Ghee or clarified butter – 1/4 cup

Cardamom powder – 1/4 teaspoon

Method

1. Rinse the moong dal till water runs clear. Soak dal or yellow lentil in enough water for 2 hours.

2. Heat milk in a wok or pan. Drain the water and add the moong dal in milk. When milk starts to rolling boil reduce the heat. You can add a small pinch of saffron in the milk. I don’t have while making it so I skipped. Saffron will give a lovely colour and flavour.

3. Cook on simmer till milk absorbed. Don’t forget to stir in regular interval. It will take about 1 hour to cook the dal completely on simmer.

4. When milk and dal about to dried up and dal become soft or fully cooked add sugar.

5. Sugar will release water so cook for 8 – 10 minutes more on low heat. Keep stirring. Now add ghee or clarified butter and mix well.

6. Stir continuously. Better to use nonstick pan but if you are using any other pan be careful to avoid sticking to the bottom and burning. When halwa dried up and you will get a nice aroma of fried moong dal add cardamom powder, mix and remove from heat. Garnish with shredded almond and pistachio.

7. Serve warm or room temperature. You can also make laddu or barfi with this mixture.

Notes

1. You can use any dry fruits of your choice.

2. You can increase the amount of ghee and milk if you want.

Participating in Shhhhh Cooking Secretly group after a long time. In this monthly group members are paired with different partners every month and two secret ingredients are given to each other. We have to use these ingredients in our recipe. This month Warm Dessert theme is suggested by Rafeeda AR who blog at Big Sweet Tooth. Rafeeda has a vast collection of wonderful recipes. I specially love her dessert recipes. I have bookmarked her Cookie cheesecake brownie bar to try soon. And this month my partner is my dear friend Preethi Prasad of Preethicuisine. I always love her authentic, healthy and innovative recipes. Among many other recipes I have to try her recently published Eggless orange cake soon. Preethi gave me ghee and moong dal and I gave her almond and cardamom to use in the recipe. I am sharing this delicious dal halwa using these ingredients.

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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Mix Vegetable Fried Rice

Mix Vegetable Fried rice. Fried rice with all the seasonal vegetables. An aromatic, no onion garlic and easy to make rice dish from Bengali cuisine. You will love the delectable taste and flavour.

Fried carrots, French beans, cauliflower, green peas ,cashew nuts and raisins made this rice absolutely delicious. You can use whatever vegetables you like and available. And the rice is flavored with whole spices and Bengali garam masala.

You can serve this fried rice with any curry or

Fish kalia

Chicken kosha

Potol dolma

Railway mutton curry

Doi potol

Dim kosha

Chhanar dalna

Khejur aamsotto chutney

Mango chutney

Chicken dak bungalow

Savoury rasgulla korma

To get some more recipes from Bengali cuisine click here.

And for some more rice recipes click on the name below.

1. Mexican green rice

2. Tricolour rice

3. Carrot rice

4. Mexican rice

5. Beetroot rice

6. Mint rice

7. Spanish moulded rice

8. Aloo chutney pulao

9. Korean rice

10. Corn peas barista fried rice

11. Easy pulao

12. Saffron rice

Monday again and our 281 #Foodiemonday bloghop theme is Variety Rice Special suggested by Narmadha who blog at Nams Corner. Narmadha is a very talented blogger. I always love her authentic South Indian recipes. I have bookmarked her Veg lunch menu and Curry leaves rice to try. I am sure you will love to visit her space for more authentic, innovative and healthy recipes.

This fried rice recipe is very simple and easy to make. Its a no onion garlic recipe but you can use sliced onion if you want. After adding whole spices add sliced onion with chopped green chilli and fry. When onion becomes golden brown add green peas. You can also make it with leftover rice but rice shouldn’t be over cooked. I have used carrots, French beans, cauliflower and green peas. If you don’t like any of these vegetables you can omit it.

Recipe

Basmati Rice – 1 cup

Carrot – 2

French beans – 100 gram

Cauliflower florets – 1/2 cup

Green peas – 1/2 cup

Green chilli – 3, finely chopped

Green cardamom – 4

Cinnamon – 1 inch piece

Cloves – 4

Bay leaf – 2

Cumin seeds – 1/2 teaspoon

Refined oil – 2 tablespoon

Ghee or clarified butter – 2 tablespoon

Salt – 1 & 1/2 teaspoon or to taste

Sugar – 2 teaspoon or taste

Bengali garam masala – 1/2 teaspoon

Method

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

2. Heat sufficient water in a pan. When water starts to rolling boil add the rice. Stir and cook until rice becomes soft. Rice shouldn’t be mushy. Keep checking, remove from heat when 90 percent cooked. Check the rice by pressing between your fingers. Strain the rice immediately on a colander to drain the water well.

3. Spread the rice on a plate to cool down. Add salt and sugar and mix well. Add sugar according to your taste. I have used 2 and 1/2 teaspoon sugar, but you can use less sugar. But don’t skip it, add at least 1 teaspoon for taste. Be careful, rice shouldn’t be broken.

4. Wash all the vegetables well. Chop French beans into 1/2 inch pieces. Peel the carrots. Chop into small cubes. Cut the cauliflower into small florets.

5. Marinate the carrots, beans and cauliflower florets with little salt.

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

7. Heat ghee and oil in a pan or wok. Fry the carrot cubes. Transfer fried carrots to a plate.

8. Now fry the French beans for 1 – 2 minutes. Beans should be remain green. Remove the fried beans from oil.

9. Fry the cauliflower florets till golden brown and remove from oil.

10. Fry the cashew nuts till golden brown and remove from oil. Fry the raisins. When raisins starts to fluff up immediately remove from oil. You can use the raisins without frying if you want.

11. Add cumin seeds, bay leaves, crushed cardamom, cinnamon and cloves in the same oil ghee mixture. When cumin seeds starts to splutter and green peas and finely chopped green chilli. Sprinkle little salt. Saute till green peas becomes tender. To add onion see notes.

12. Now add rice, fried cashew nuts, raisins and all the fried vegetables. Mix well.

13. Fry for 2 – 3 minutes. Stir gently. Rice should be intact. Add 1/2 teaspoon Bengali garam masala powder, mix well and switch off the heat. Your Bengali style fried rice is ready. Serve hot with kosha chicken, fish kalia, dum aloo, dim kosha, chhanar dalna, mutton curry, chutney or any curry.

Notes

1. You can use sliced onion if you want. Add sliced onion after adding cumin, bay leaves, cardamom, cinnamon and cloves and fry. Add green peas when onion becomes light brown.

2. Add green chilli 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 suggestions in comment.

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Dim Kosha Or Spicy Egg Curry With Thick Gravy

Dim kosha or spicy flavorful egg curry from Bengali cuisine. A rich and thick curry, best accompany with steamed rice pulao, puri, naan or any bread. Easy to make and delectable taste.

Posting after a short break. Hope you will like the recipe. Earlier shared Chicken kosha Kosha means bhuna or frying the spices well. For delectable taste you have to fry the spices on low flame for a long time. I had served this delicious dim kosha or spicy egg curry with Saffron rice .

Eggs are a very good source of inexpensive, high-quality protein. More than half the protein of an egg is found in the egg white, which also includes vitamin B2 and lower amounts of fat than the yolk. Eggs are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper. A study published in Paediatrics magazine has suggested that giving young children just one egg a day for six months, alongside a diet with reduced sugar-sweetened foods, may help them achieve a healthy height and prevent stunting. Source

You may like some more dishes with eggs on this blog. Click on the name below for recipe.

1. Piperade-with-indian-spices

2. Soya-loaf

3. Kerala-egg-roast-with-potato

4. Egg korma with almond and coconut milk

5. Eggs in mustard and poppy seeds

6. Egg in yogurt sauce

7. Spicy egg or masala egg

8. Egg pulao

9. Potato stuffed egg enchilada

10. Tomato cilantro egg drop soup

11. Dimer chop or deviled egg

12. Chicken-dak-bungalow

Happy to post for our bloghop group again after more than a month. This week 273 #Foodiemonday bloghop theme is My Family Favorite recipe suggested by Priya Vijaykrishnan who blog at Sweet Spicy Tasty. A perfect blog name. You can get many wonderful savoury, sweet, spicy, healthy, authentic, innovative and mouthwatering recipes on her blog. I have bookmarked her different types of lipsmacking chutneys and Date coconut microwave laddu to try.

As I mentioned above recipe is very easy to make. Fry the salt, turmeric powder marinated hard boiled and peeled eggs. Don’t forget to make a few slit on the eggs. I had used mustard oil, you can use any oil but this curry taste best with mustard oil. If you don’t like to use green cardamom, cloves and cinnamon, then you can use 1 teaspoon panch phoran for tempering. To make panch phoran or five spice mix 1 tablespoon each nigella seed or kalonji, cumin seeds or jeera, mustard seeds or sarso, fennel seeds or sounf and 1/2 tablespoon fenugreek seeds or methi. I also make dim kosha with panch phoran for a change. But this dim kosha with crushed whole spices is aromatic and more delicious.

Recipe

Eggs – 4, boiled and peeled

Onion – 1 large, thinly sliced

Ginger garlic paste – 1 tablespoon

Tomato – 1 ,finely chopped

Great chilli – 2 – 3, slit

Green cardamom – 3

Cloves – 3

Cinnamon – 1/2 inch piece

Dry red chilli – 1

Bay leaf – 1

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

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Garam masala powder – 1/2 teaspoon

Sugar – 1/2 teaspoon or to taste, optional

Salt to taste

Tomato ketchup – 1/2 tablespoon

Mustard oil – 3 – 4 tablespoon

Water – 1 cup

Method

1. Make some slit on the hard boiled eggs. Marinate the eggs with little salt and 1/4 teaspoon turmeric powder. You can also add little red chilli powder. I didn’t.

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

3. Heat oil in a pan. Fry the eggs till golden brown from all the sides.

4. Remove the eggs from oil and place on a plate.

5. Add bay leaf, dry red chilli and crushed cardamom, cinnamon and cloves in the same oil.

6. Now add sliced onion. Fry till onion starts to change it’s colour.

7. Add ginger garlic paste and fry for a minute. Add chopped tomato, salt, cumin powder, coriander powder, turmeric

8. Now add tomato sauce and stir. Add water and mix well. When water starts to boil add the eggs and slit green chili. Add sugar if using. Mix well.

9. Cover and reduce the heat. Cook on simmer for 7 – 8 minutes. Remove the cover and cook on high heat until gravy becomes thick. Add garam masala and mix. Taste and adjust the salt. Mix and remove from heat.

10. Garnish with cilantro or coriander leaves. Serve with roti, puri, naan, paratha, steamed rice, jeera rice or pulao.

Notes

1. You can add peeled, cubed and fried potato in curry if you want.

2. Use chilli according to your taste.

3. You can also use 1 teaspoon panch phoran instead of crushed whole spices for tempering or tadka.

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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