easy recipe – Batter Up With Sujata

Masala Paniyaram Or Appe

Masala paniyaram or appe. A delicious and cute looking snack or breakfast dish with only a few drops of oil. Earlier shared some easy and quick instant appe recipe. Now sharing authentic recipe of appe or masala paniyaram. You need only thick grain rice and black lentils or udad dal with some spices to make this delicious appe/kuzhi paniyaram or paddu.

You can also use leftover fermented idli or dosa batter to make appe.

Paddu is an Indian dish made by steaming batter using a mould. It is named variously kuzhi paniyaram, paniyaram, paddu, guliyappa, yeriyappa, gundponglu, gunta ponganalu, or Tulu: appadadde, appe. The batter is made of black lentils and rice and is similar in composition to the batter used to make idli and dosa. Wikipedia

My Family members and friends love these appe as breakfast or snacks. I got this recipe 7-8 years ago from my friend Keerti Gupta. Now she is just like my younger sister. We met in a food group. That time I was a novice in food photography and writing recipes. I started to share my diabetic friendly innovative recipes whatever I tried for my husband. I love the way Keerti shared her recipes and interact with other group members. She always supports me and gave all the tips and tricks to click and write down the recipes. Now she is not active on social media but we are still connected with each other. I am very happy today to sharing her recipe on my blog. Thanks Keerti for the recipe.

Copy pasting Keerti’s words here. “The authentic recipe looks little cumbersome but trust me this gonna taste heaven.” So friends try and enjoy these delicious cuties as snacks or breakfast.

You may like some instant appe recipes on this blog.

1. Carrot peas instant appe

2. Rice appe with cooked rice

3. Masoor dal or red lentil appe

4. Beetroot appe

5. Semolina and lentil appe

6. Roasted gram or sattu appe

7. Semolina and flatten rice appe

8. Sprouts and oats appe

Monday again and this week’s 305 #Foodiemonday bloghop theme is Monsoon Snacks suggested by Sasmita Sahoo Samanta who blog at First Timer Cook. You can get numerous delicious recipes on her space like Jamun coconut panna cotta and many more.

My contribution for this theme is this healthy and yummy masala paniyaram. You need thick rice or mota chawal or idli rice to make these appe. But sometimes I also used regular Basmati rice if thick rice or idli rice was not available. But now its always available in local grocery store. You have to soak rice and split black lentils or udad dal overnight and grind in the morning. Let it ferment till evening and make the paniyaram for evening snacks. Or you can soak rice and lentil in the morning and grind in evening. Ferment overnight and your batter will ready for breakfast. You can half the ingredients if you want. Rice:dal ratio should be 1:1/3. You need only a drop of oil for each appe and after flipping no oil required for cooking other side.

Recipe

Thick rice/mota chawal or idli rice – 3 cup

Black lentils or udad dal – 1 cup

Salt to taste

Cilantro or coriander – handful, chopped

Green chilli – 3-4 or to taste, finely chopped

Ginger – 1 inch piece, grated or paste

Grated Coconut – 1/4 cup to 1/2 cup, optional

Mustard seeds or rai as require

Vegetable oil as require

Curry leaves – 1 tablespoon, finely chopped

Method

1. Wash & soak dal and rice separately for atleast for 5 hours or overnight. I have used split black lentils or udad dal.

2. First grind dal with little water to a smooth paste and in the same jar grind the rice with just enough water.

3. In a large bowl mix ground rice, udad dal or black lentils and salt. Mix well and cover with a lid (not an airtight lid). Leave it overnight to ferment. You can keep it in your switched off microwave oven. Batter will rise after ferment so don’t fill the bowl. Fill half of the bowl only or batter will be spilled out of the bowl after ferment.

4. In the morning the batter should be raised but in case it doesn’t add a teaspoon of Eno fruit salt just before pouring them in Paniyaram Pan. If the batter has raised, dont use eno.

5. Add chopped cilantro or coriander leaves, green chilli, ginger, chopped curry leaves and coconut if using. Mix well.

6. Heat a appe or paniyaram pan on high flame. Now simmer the flame and pour one drop of oil in each slot.

7. Sprinkle a pinch of rai. When the seeds starts to splutter start pouring Paniyaram batter in every holes. Flame should be sim.

8. After filling all the holes close the pan with a lid & Increase the flame to low medium. Dont ever put it on high.Let it cook for 3-4 minutes, checking occasionally. Remember the slots in middle cook faster than others.

7. When appe becomes nicely browned, flip them with fork or spoon or wooden stick. After flipping dont cover.

8. Cook on low medium heat. This side will take more time than the previous one so please be patient. If u increase the flame they will burn and remain raw from inside.

9. Now your masala paniyaram is ready. Serve with any chutney or sauce of your choice.

Notes

1. If batter doesnt rise overnight add a teaspoon of Eno right before you pour the batter in pan.

2. You can add grated carrot, onion or any vegetable of your choice.

3. You need only a drop of oil. After flipping the appe or paniyaram you don’t need need to add oil again.

4. Patience is the key, dont leave the sight else it will be a mess. Better to cook on low heat for crisp outside paniyaram.

5. Paniyarams taste best when hot.

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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Baked Bitter Gourd Or Karela

Baked bitter gourd or karela. Make this nutritious and immunity booster vegetable in an easy way. You don’t need to spend lots of time in kitchen in this scorching hot weather. Just mix everything and bake. Enjoy the crispy bitter gourd as a side dish.

You can peel the bitter gourd if you don’t like the bitterness. And add more onions while baking. You can also add some lemon juice before serving. Crispy delicious baked karela will be a perfect side dish for any meal.

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

1. Bitter gourd with tomato

2. Sukto

3. Gujarati bitter gourd stir fry

4. Bitter gourd dopyaza

5. Crispy bitter gourd and potato

According to Healthline here are some health benefits of bitter gourd.

• Packs Several Important Nutrients. Bitter melon is a great source of several key nutrients.

• Can Help Reduce Blood Sugar.

• May Have Cancer-Fighting Properties.

• Could Decrease Cholesterol Levels.

• May Aid Weight Loss.

• Versatile and Delicious.

Linking this recipe to Facebook gourmet group Shhhhh Cooking Secretly Challenge. 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 theme is Fear Not Bitter suggested by Seema Doraiswamy Sriram who blog at Mildly Indian. Seema is a very talented blogger. You can get numerous healthy and delicious recipes on her blog. I recently bookmarked her Millet jaggery cake and some more.

This month my partner is Poonam Bachhav. I love her space for her versatile recipes. Specially her authentic thali recipes. You can also get many delicious, healthy treat on her blog. You will definitely love her Mango bundt cake and many more. Poonam gave me cumin and Amchur as secret ingredients and I gave her milk and jaggery. Poonam made Eggless banana chocolate cupcakes with these ingredients.

You can use as much shallot or small onions as you want. Sliced onion and shallot both will reduce the bitterness. I used Kashmiri red chilli powder to add some colour. You can skip it or if you want your karela more spicy then you can add hot variety red chilli powder.

Recipe

Bitter gourd or karela – 2

Shallot/sambhar onion or small onions – 15

Onion – 1 large Salt to taste

Cumin powder – 1/2 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Kashmiri red chilli powder – 1 teaspoon

Amchur or dry mango powder – 1 teaspoon

Oil – 1 tablespoon + 1 teaspoon

Coriander leaves and lemon wedges to garnish

Method

1. Wash the karela or bitter gourd and cut off the both tips. Cut the bitter gourd or karela into thin round slices. You can peel the bitter gourd to reduce the bitterness. I didn’t.

2. Peel the sambhar onion or shallot and keep aside. Slice one large onion. You can use one more onion if you like.

3. Line a baking tray with parchment paper or aluminum foil and brush with little oil. I used parchment paper.

4. In a bowl mix all the dry spices, salt, 1 tablespoon oil and bitter gourd slices. Mix well and keep aside for 10-15 minutes.

5. Arrange the marinated bitter gourd slices on lined baking tray in single layer.

6. In the same bowl mix shallot and onion slices with little salt and one teaspoon oil.

7..Bake the bitter gourd slices at 200 degree temperature for 10 minutes.

8. Take out the baking tray and mix both the onion with bitter gourd slices.

8. Bake for 10 minutes again or until bitter gourd becomes crisp. Keep an eye after 7 minutes. Bitter gourd shouldn’t be burnt.

9. Garnish with cilantro or coriander leaves and lemon wedges. You can add some lemon juice before serving. Serve warm as a side dish.

Note- To reduce the bitterness peel the bitter gourd and use more onion.

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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Baked Pasta With Egg And Cheese

Baked pasta with egg and cheese. A cheesy delicious treat for kids and adults both. You don’t have to boil the pasta before making this baked pasta. An easy peasy recipe but taste is absolutely mouthwatering.

You can use any pasta or elbow macaroni to make it. I have only cheese slices so I used it. But you can use mozzarella, cheddar or any cheese. Use whatever you have. Add as much cheese as you like. I made it simple without any vegetable this time. But I like sweet corn in my pasta. So you can use sweet corn, bell peppers or any vegetable of your choice. Even boneless chicken pieces can be added in pasta.

This time theme of our 303 #Foodiemonday bloghop is Pasta Please suggested by Priya Iyer who blog at The World Through My Eyes. Her blog is a treasure house of authentic South Indian recipes with different types of continental recipes. Recently she shared a delicious Peanut basil pesto recipe. Visit her space for step by step detailed recipe. If you want something innovative, check out her Zucchini thepla and many more.

Now coming to the recipe. As I mentioned above it’s a very easy recipe. Even you don’t need to boil and strain the pasta before making it. And to make it more cheesy add as much cheese as you like. Kids love cheesy pasta, right? You can use any cheese, use whatever available at your place. I didn’t use red chilli flakes but you can use it in pasta and sprinkle some over the cheese before baking. It will look great. You can also add finely chopped green chilli with onion. Use chilli according to your taste. You can use chicken or mutton stock instead of water.

Recipe

Pasta – 2 cup

Onion – 1 large, finely chopped

Garlic – 3-4 cloves, minced

Tomato – 2 ground or finely chopped

Olive oil – 1&1/2 tablespoon

Cheese as require

Egg – 3-4

Dried Oregano or mixed Italian herbs – 2 teaspoon

Dried Basil – 1 teaspoon

Pasta or pizza sauce – 2 tablespoon

Black pepper powder – 1 teaspoon or to taste

Olive pieces to garnish, optional

Salt to taste

Water – 1&1/2 cup

Method

1. Heat oil in a pan or wok. Add minced garlic and finely chopped onion. Fry till onion starts to change it’s colour.

2. Now add tomato paste or finely chopped tomatoes. For tomato paste grind the chopped tomatoes in your mixer grinder.

3. Add oregano, basil and black pepper powder. You can use Italian mixed herbs instead of oregano. Use whatever you have. You can add little red chilli flakes if you want. You can also add sweet corn or any vegetable of your choice. Saute till mixture dried up.

4. Add pasta and salt. Mix well. Add water, mix and cover. See notes for more options.

5. Cook till pasta about to dried up. Pasta shouldn’t be over cooked.

6. Remove the cover and mix well. Add two cheese slices or shredded cheese and mix well. This step is optional. But it will make your pasta more cheesy.

7. Taste and adjust the seasoning. Remove from heat when pasta dried up.

8. In a bowl beat the eggs with little salt and black pepper powder.

9. Preheat the oven at 180°.

10. Grease a baking dish. Transfer the pasta to the baking dish. Spread the pasta evenly into the baking dish.

11. Pour the well beaten eggs all over the pasta. Arrange 4-5 cheese slices over it. Or spread shredded cheese over the pasta. Sprinkle olive pieces over it. If you don’t have olive, skip this step. You can also Sprinkle little red chilli flakes over the cheese.

12. Bake in preheated oven at 180° for 20 minutes or until cheese becomes golden brown. Keep an eye after 15 minutes.

13. Cut in square pieces and serve warm.

14. You can store leftover pieces in refrigerator. Heat in microwave just before serving.

Notes

1. You can use more cheese if you want. You can use mozzarella, cheddar or any cheese. Use whatever you have.

2. Sweet corn, bell peppers or any vegetable can be added in the pasta.

3. Add chilli according to your taste. If you are making for kids omit chilli.

4. . Any vegetable oil can be used instead of olive oil.

5. Chicken or mutton stock can used instead of water to make this pasta.

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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Gluten Free Bread With Garlic And Mixed Seeds

Gluten free multigrain milk bread with garlic, mixed seeds and Italian herbs. A super healthy breakfast bread with quinoa, bajra or pearl millet, soybean and oats. And you don’t have to compromise on taste for health. This bread is nutritious and delicious. Posting after a long time. A very difficult month. Lost some near and dear ones. Still some are under treatment. May God bless all. Please stay home stay safe and protect others.

I have used mixed garlic and herbs in the dough this time. You can also make this bread by following my Stuffed savoury bread recipe. I sometimes make like it. Make the dough first and pat or roll the dough into flat and rectangular. Spread fried or roasted garlic, Italian herbs or chopped cilantro or coriander leaves and cheese. And fold it to make loaf. After baking and slicing you will get the bread slice like this 👇

Have a look on the ingredients of this gluten free bread.

Bajra or pearl millet flour. Most famous millet and rich in fiber, protein, vitamins, minerals and many healthy nutrients.

Quinoa flour. Quinoa is also very high in fiber, protein, iron and unsaturated fat. And it has a Low Glycemic Index, which is good for blood sugar control.

Soybean flour. Protein enriched soybean flour also is rich in vitamins and minerals. Low calorie soybean flour is great for health watchers and diabetic people.

Oats powder or oatmeal. Oatmeal is high in fiber, minerals, antioxidants and various vitamins. It helps to reduce blood sugar levels and reduce risk of heart disease. It also helps to weight loss. Source – Healthline

Xanthan gum. According to King Arthur Baking Xanthan gum helps you get that with gluten-free bread. It locks in moisture to the dough, while also providing structure, so your loaf will hold its shape while baking and slice up perfectly when cooled.

Salt. Salt will enhance the taste of the bread.

Olive oil. Heart healthy olive oil will make your bread soft. You can use any oil or butter instead.

Yeast. It will make your bread soft and airy.

Brown sugar. Sugar helps to activate the yeast. You can also use white sugar or honey. It also enhance the taste.

Milk. You can use water instead of milk but milk will make your bread more soft. And milk is packed with important nutrients like calcium, phosphorus, B vitamins, potassium and vitamin D. Plus, it’s an excellent source of protein. Source

Milk powder. It will enhance the flavour and taste. And milk powder will also help to browning the crust.

Vinegar. Acidic vinegar will help to add flavour to your bread.

Oregano, rosemary and basil. Used dried herbs for taste and flavour. You can use any herbs of your choice.

Garlic. Use lightly fried garlic for flavour. Garlic is well known for it’s numerous health benefits.

Mixed seeds. Nutrients rich mixed seeds will also enhance the taste of your bread. . I have roasted mixed seeds including sunflower, pumpkin, flax, watermelon, chia and gojiberries seeds. You can use any seeds.

Sending this post to #Foodiemonday bloghop theme is Lockdown Recipes suggested by Narmadha who blog at Nams Corner. Narmadha has a wonderful blog with different types of veg and none veg healthy recipes. I bookmarked her Healthy granola bar and Masala fish fry recipe to try.

This gluten free bread is not only healthy but its also delicious. If you want you can add one cup of whole wheat flour while making dough to make multigrain bread. If you have dough hook then you can make this dough in less time. Keep the dough soft to make soft bread. And you can add more garlic if you like. You can use any flavour instead of Italian herbs.

Recipe

Bajra or pearl millet flour – 1/2 cup

Quinoa flour – 1/2 cup

Soyabean flour – 1/2 cup

Oats powder – 1/2 cup

Xanthan gum – 2 teaspoon

Salt – 1&1/2 teaspoon

Olive oil – 3 tablespoon + for greasing

Dry yeast – 1&1/2 teaspoon

Brown sugar – 1 tablespoon

Warm milk – 1&1/2 cup

Milk powder – 2 tablespoon

Vinegar – 1&1/2 tablespoon

Oregano – 1 teaspoon

Dried Rosemary – 1 teaspoon

Dried basil – 1/2 teaspoon

Oats and sesame seeds to sprinkle

Garlic – 19-20 cloves or more

Mixed seeds – 4-5 tablespoon

Method

1. In a bowl mix brown sugar, yeast and warm 1/2 cup warm milk. Milk should be warm not hot. Cover and keep aside for 15 minutes. After 15 minutes yeast mixture will be foamy.

2. In a large bowl mix oats powder, sieved bajra or pearl millet flour, quinoa flour and soybean flour, xanthan gum, salt, milk powder vinegar, dried basil, dried rosemary, oregano, mixed seeds and 2 tablespoon olive oil.

3. Make a hole in the middle and pour foamy yeast mixture and 1 cup warm milk. Knead well. Use your food processor or dough hook of your hand mixer to knead the dough for 5 minutes.

4. Dough will be soft and sticky. Smear the dough with oil and also grease the bowl generously. Cover the bowl and keep in a warm place for an hour or till the dough becomes double.

5. In the meantime heat one tablespoon oil in a pan. Fry the garlic cloves lightly. Don’t make too brown. Fry till garlic cloves becomes light brown. You can use more garlic cloves if you like.

6. Let it cool down. Chop the fried garlic cloves roughly. After one hour dust your cleaned kitchen counter with flour. Take out the dough with your oil greased palm. Punch down the dough. Place the dough on your cleaned and flour dusted kitchen counter.

7. Knead the dough again. Now the dough will be less sticky. Add fried and chopped garlic cloves. And mix well. Flatten the dough with your oil greased palm. Press the dough into flat and rectangular. Fold and shape the dough into a loaf.

8. Place the loaf in a oil greased loaf pan. Cover and keep in warm place for 30 minutes. After 30 minutes loaf will becomes double. Brush the top with milk and sprinkle white sesame seeds and oats.

9. Preheat the oven at 190°. Bake for 40- 45 minutes. I have used my Samsung microwave. For microwave set hot blast function at 170° and press start. Your oven will start to preheat. After preheating bake the bread for 25-30 minutes. Or until bread becomes golden brown. Invert the bread on a cooling rack or plate. Let it cool down before slicing.

10. Slice and make crisp toast or sandwich with filling. Enjoy the healthy and delicious bread in breakfast. Or serve warm with soup in dinner. Stay home stay safe and healthy 🙏

Notes

1. You can use any flour instead of these flour.

2. You can use peeled one whole garlic if you like garlicky flavor.

3. Vegan people can use water instead of milk.

4. You can use any flavour of your choice instead of Italian herbs.

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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Casatiello/ Stuffed Savoury Bread

Casatiello or stuffed savoury bread. A delicious and soft bread stuffed with butter fried mushrooms. Casatiello is a famous Italian Easter bread usually topped with eggs and stuffud with meat and cheese. But I made it without eggs and meat. An absolutely delicious Easter bread for vegetarian people. Serve it warm or room temperature and enjoy the heavenly taste. And it will be finished so fast so get ready to make it again as I did.

Casatiello is ring-shaped stuffed bread topped with eggs which has been an iconic Easter treat for more than 400 years. The ring-shape is symbolic of the crown of thorns worn by Jesus during the crucifixion and the eggs represent Jesus’s rebirth. It is the perfect dish to pack for the tradition of picnicking on Easter Monday (Pasquetta). The dough is usually made on Good Friday, left to rise overnight and baked the next morning. Source

I have followed my Whole wheat milk bread recipe with some changes.

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Linking this recipe to Facebook gourmet group Shhhhh Cooking Secretly Challenge. 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 Easter bread theme suggested by Renu Agrawal Dongre who blog at Cook With Renu. Renu has a vast collection of baked recipes along with different varieties of savoury and sweet recipes. List is too long but I have to try her Easter bunny buns first. Renu shared Paska Easter bread and muffins recipe for this theme.

This month my partner is Mayuri Patel who blog at Mayuris Jikoni. She is also a wonderful baker and her blog is a treasure of traditional Gujarati recipes with numerous mouthwatering continental recipes. I always love her baking skill and her vast collection of baked dishes. I have bookmarked her Brazilian carrot cake to try soon. Mayuri gave me rosemary and mushroom and I used both of these ingredients in stuffing of this delectable bread. And I gave Mayuri Milk and orange zest. Check out the delicious German Easter bread recipe on her space with these ingredients.

When I make this ring shaped stuffed bread, I have only four mushrooms. But while making second time on my kids demand used 200 gram mushrooms.

And made the bread in loaf pan. Both are equally delicious but ring shaped is looking more attractive. Sharing both methods here.

As I said I have followed my Whole wheat milk bread recipe with some changes. Used all purpose flour or maida instead of whole wheat flour. I love the texture of milk bread. Milk bread are more soft than the bread kneaded with water. So used warm milk for kneading the dough. You have to knead the dough really well. Adopted the method from here. I have cheddar cheese powder so used it but you can skip it if you don’t have. Or for more cheesy taste you can also add cheese powder in the dough. Mix cheese powder with flour before kneading.

Recipe

All purpose flour or maida – 3 cup +for dusting

Yeast – 1&1/2 teaspoon

Sugar – 1 tablespoon

Salt – 1&3/4 teaspoon

Milk powder – 2 tablespoon

Vinegar – 1&1/2 tablespoon

Olive oil – 2 tablespoon + for greasing

Warm milk – 1&1/4 cup

Stuffing

Mushroom – 4, finely chopped

Butter – 1 tablespoon

Oil – 1 teaspoon

Garlic powder – 1 teaspoon

Oregano – 1 teaspoon

Dried rosemary – 1/2 teaspoon

Pizza sauce – 2 tablespoon or as required

Cheddar cheese powder – 3 – 4 tablespoon, optional

Diced or grated cheese – 1/4 cup

Method

1. Heat butter and oil in a pan. Add mushrooms, garlic powder, oregano and rosemary. Saute till mushrooms completely dried up and changed it’s colour. Remove from heat and let it cool down. I have only 4 mushrooms so I used it. You can use more mushroom. Sharing the second method below this recipe.

2. You can use minced garlic instead of garlic powder. Fry the minced garlic before adding mushrooms and other ingredients in the oil. For more stuffing options see notes.

3. In a bowl mix 1/4 cup warm milk, yeast and sugar. Stir well. Cover and keep in a warm place for 15 minutes. After 15 minutes it will becomes foamy. Milk should be warm not hot.

4. In a large bowl mix flour, salt, olive oil, vinegar and milk powder. Mix well. Make a hole in the middle and pour the yeast mixture. Add 1 cup warm milk and mix well. Knead the dough well. You can use your food processor for easy kneading. This time I used dough hook of my hand mixer. If you are using kneading machine knead the dough for 5-6 minutes. Or to knead with hand, sprinkle little flour on your cleaned kitchen counter and place the dough on it. Knead the dough for 9-10 minutes. Knead the dough by pressing with your palm and heel of your palm by pushing and stretching. Now after kneading well make a ball with the dough.

5. Grease a bowl generously. Smear the dough with oil and place in the greased bowl. Cover with kitchen napkin and keep in a warm place for an hour or till the dough becomes double. Timing depends on the temperature of your place. Its summer time here so 1 hour is sufficient. I kept the dough in my oven.

6. After 1 hour punch down the dough and knead again. Flatten the dough with a rolling pin or your oil greased palm. Roll or press the dough into flat and rectangular. Spread pizza sauce all over it. Sprinkle cheddar cheese powder over the sauce. Spread mushroom and grated or diced cheese. I used Amul diced mozzarella and cheddar cheese blend.

7. Now start rolling it from the longest side. After rolling place it in the greased bundt pan. Pinch the seam well. Cover the pan with a kitchen napkin and place in a warm place for 30 minutes or until it becomes double.

8. Preheat the oven at 190°. Bake for 40- 45 minutes. I have used my Samsung microwave. For microwave set hot blast function at 170° and press start. Your oven will start to preheat.

9. After preheating bake the bread for 25-30 minutes. Or until bread becomes golden brown. My bread was perfectly baked in 24 minutes. Take out the bread from oven and brush with melted butter. Invert the bread on a cooling rack or plate.

9. Slice and serve warm or at room temperature.

Second method with more stuffing

1. For staffing Follow the above recipe but use 200 gram finely chopped mushroom, 1&1/2 tablespoon butter, 1&1/2 teaspoon Oregano, 1/2 teaspoon dried rosemary and 2 teaspoon Garlic powder. Add garlic powder more or less as you like. Make the stuffing as above recipe.

2. Process of making dough is same as above recipe. After first proofing roll the dough into flat and rectangular. Spread pizza sauce, cheddar cheese powder, butter fried mushrooms and then grated or diced cheese.

3. Now start rolling from shorter side. Pinch the seam well. Roll as this Herbed milk bread recipe .

4. Place in a oil greased loaf pan and cover with kitchen napkin. Place in a warm place for 30 minutes or until it becomes double. Bake the bread as above. Slice and enjoy.

Notes

1. You can add chopped hard boiled eggs in the stuffing.

2. Any stuffing can be used in this bread like minced meat, paneer or cottage cheese, eggs, sweet corn, peas or any vegetables of your choice. You can also use paneer bhurji, egg bhurji or scrambled eggs for stuffing.

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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Mixed Fruit Sumner Cooler

Mixed fruit summer cooler to beat the scorching summer heat with delectable taste. A sugar free fruity drink with numerous health benefits.

An easy to make drink and best part is, you can modify it according to your taste. You can add little black or pink salt or little sugar or honey or any sweetener of your choice. I have kept the glass in refrigerator before serving. You can use ice cubes to serve your drink chilled. Make according to your taste and enjoy.

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Recently shared a delicious and healthy Fruit parfait. And now a delicious drink with five types of fruits and lemon.

With black grapes, strawberry, kiwi and tender coconut water I have used dragon fruit in this drink.

Dragon fruits are not only looks beautiful and low calorie but also loaded with vitamins minerals etc.

High in Nutrients Dragon fruit, also known as pitahaya or strawberry pear, is a tropical fruit known for its vibrant red skin and sweet, seed-speckled pulp. Its unique look and acclaimed superfood powers have made it popular among foodies and the health-conscious. Dragon fruit supplies iron along with vitamin C, a combination that may improve your body’s absorption of this important mineral. Here are health benefits of dragon fruit.

1. High in Nutrients

2. May Help Fight Chronic Disease

3. Loaded With Fiber

4. Promotes a Healthy Gut

5. Strengthens Your Immune System

6. May Boost Low Iron Levels

7. Good Source of Magnesium

Source – Lifeline

Black grapes are rich in antioxidants, vitamins and minerals. Black grapes also called immunity booster.

Strawberries are bright red, juicy, and sweet. They’re an excellent source of vitamin C and manganese and also contain decent amounts of folate (vitamin B9) and potassium. Strawberries are very rich in antioxidants and plant compounds, which may have benefits for heart health and blood sugar control. Source

Kiwi is rich in vitamins including vitamin C and antioxidants. Helps treat asthma. Aids digestion. Boosts immune system. Helps prevent sickness. Manages blood pressure. Reduces blood clotting. Protects against vision loss. Potential risks. To read more health benefits of kiwi click here.

Tender coconut water is not only delicious and refreshing but also enriched with several nutrients .

• Good Source of Several Nutrients.

• May Have Antioxidant Properties.

• May Have Benefits Against Diabetes.

• May Help Prevent Kidney Stones.

• May Support Heart Health.

• May Reduce Blood Pressure.

• Beneficial After Prolonged Exercise.

• Delicious Source of Hydration. Source

Lemon is enriched with vitamin C and antioxidants.

Lemons are high in vitamin C, fiber, and various beneficial plant compounds. These nutrients are responsible for several health benefits. In fact, lemons may support heart health, weight control, and digestive health. Here are 6 evidence-based health benefits of lemons.

1. Support Heart Health. Lemons are a good source of vitamin C.

2. Help Control Weight. Lemons are often promoted as a weight loss food, and there are a few theories as to why this is.

3. Prevent Kidney Stones.

4. Protect Against Anemia.

5. Reduce Cancer Risk.

6. Improve Digestive Health.

Source – Healthline

You can call it a mixed fruit juice. Clean and wash the fruits properly and blend. And your healthy and delicious drink is ready. Serve it chilled by adding ice cubes or storing it in refrigerator. Or to serve room temperature serve immediately after blending.

Recipe

Dragon fruit – 1/2

Black grapes – 1/2 cup

Strawberry – 1/2 cup, chopped

Kiwi – 1/2 chopped

Tender coconut water – 1/2 cup

Lemon juice – 2 teaspoon

Method

1. Rinse all the fruits well.

2. Cut the dragon fruit into half lengthwise and scoop out the fruit with a spoon. Chop the strawberries.

3. Blend all the ingredients in your blender. Taste and add more lemon juice if require.

4. Pour the mixture in your favourite glass. You can add some ice cubes in the glass or keep the glass in refrigerator for an hour before serving.

5. Garnish with dragon fruit and kiwi slices and serve chilled. Enjoy your delicious chilled fruity drink to beat the heat.

Notes

1. You can use little sugar or honey with the fruits if you want, I didn’t. Its perfectly sweet for me without any sweetener.

2. A pinch of black or pink salt can be used while blending the fruits or stir in the glass.

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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Fruity Summer Cooler

Fruity summer cooler or fruit parfait with black grapes, strawberry and mango. You don’t need any sweetener to make this delicious fruit parfait. A super easy recipe that your kids can easily make and enjoy. Let’s introduce kids to the pleasure of making something for themselves.

Not only delicious but its also packed with nutrients because of three types of fruits. A glass with all the goodness of fresh fruits and without sugar or any sweetener. Glass looks beautiful, isn’t it? Clicked so many pictures 😀My daughter also couldn’t resist to click some pictures. Sharing two of her pictures. You can easily recognize her click 😊 Kids will love to enjoy this parfait even if they don’t like fruits. Who can say no to this lovely glass of parfait. Here are some more summer drinks for you.

1. Vegan fruity drink with fresh turmeric

2. Mint lassi

3. Watermelon punch

4. Iced green tea with orange and mint

5. Beetroot shot

6. Spicy pineapple virgin margarita

7. Green tea grape mocktail

8. Virgin watermelon mojito

9. Orange grape frozen cooler

10. Virgin mojito

11. Watermelon cooler with tulsi and Aloevera

12. Thandai flavoured fruit punch

13. Kiwi ginger lime cooler

14. Smoothie

This week’s 290 #Foodiemonday bloghop theme is #RangBirange suggested by Sasmita who blog at First Timer Cook. Sasmita is a very talented blogger. You can get many wonderful recipes on her space. I recently bookmarked her unique Carrot chutney recipe to try.

Sasmita wants some colorful drinks. So here is a splash of colour for you in a healthy way. As I mentioned above recipe is very easy. I have used black grapes, mango and strawberry but you can use any fruits of your choice. Just crush the fruits separately with a fork and layer them in a tall glass. Keep the glass in freezer for 30 minutes to set the layers. Top with some chopped fruits and your fruit parfait is ready to serve. Enjoy chilled.

Recipe

Black grapes – 1 cup

Strawberry – 1/2 cup + for topping

Mango – 1/2 cup + for topping

Mint leaves to garnish

Method

1. Wash the fruits properly. Drain the water.

2. On a plate crush 1/2 cup grapes with a fork. Pour the crushed grapes into a tall glass.

3. Peel and chop the mango into small pieces. Crush the pieces with a fork. Layer the crushed mango over crushed grapes in the glass. See notes for more options.

4. Similarly crush the strawberry with fork and layer them over crushed mango.

5. Again crush remaining black grapes and make a layer over strawberry. Now make two thin layer of little crushed mango and strawberry. If you are using smaller glass then skip this step.

6. Keep the glass in freezer for 30 minutes to set. After 30 minutes take out the glass from freezer and top with chopped mango and strawberry. Garnish with black grapes and mint leaves.

Your colorful fruit parfait is ready to serve. Enjoy chilled. Stay healthy stay happy stay safe!

Notes

1. You can use any fruit of your choice.

2. You can also muddle some mint leaves and make a layer between the fruits.

3. Fruits are enough sweet so you don’t need any sweetener but you can add little powdered sugar or honey with crushed fruits if you like. Better to enjoy without any sweetener.

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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Date Walnut Chocolate Cake/Gluten Free Cake

Date walnut chocolate cake. Eggless low calorie gluten free cake with protein rich soybean flour, cornmeal and olive oil. Delicious soft cake is also sugar free and perfectly sweetened with dates. So you can call it absolutely guilt free cake to satisfy your sweet craving.

You may like some more chocolate flavored cakes on this blog. Click on the name below for recipe.

1. Chocolate cake with orange crunch and glaze

2. Gluten free chocolate chiffon cake

3. Lemon chocolate marble cake

4. Gluten free double chocolate black rice cake

5. Oats whole wheat cake

6. Mocha coffee cake with coffee glaze

7. Rasgulla stuffed cupcakes

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One more healthy recipe for diet conscious people. Diabetic people can also enjoy this cake but in moderation. Remember only one or two pieces in a day.

Dates have a low GI, which means they’re less likely to spike your blood sugar levels, making them a safe choice for people with diabetes. Dates boast an impressive nutritional profile and natural sweetness. Because they’re a natural source of fructose, they might be a concern for people with diabetes. However, because they have a low GI and medium GL, they’re safe for those with diabetes in moderation — which translates to no more than 1 to 2 dates at a time. Source – Healthline

My Vegan date millet peanut butter cookies are lightly sweetened but this cake is perfectly sweet and absolutely delicious.

This week 288 #Foodiemonday bloghop theme is Chocolate Delights suggested by Swaty Malik who blog at Food Trails. Swaty is a very talented blogger. I always love her healthy and delicious recipes. Recently bookmarked her Eggless strawberry cake and Zucchini and carrot chocolate nut bread to try.

If you don’t have soybean flour then you can use any flour to make this cake. Its a gluten free cake. You can make it vegan by using almond milk, coconut milk, soy milk or any dairy free milk. You can also use any chopped dry fruits with walnut. I have used my Samsung smart oven or new microwave. And its take less time and temperature to bake than OTG. So set the temperature and time accordingly. For OTG bake in preheated oven at 180° for 30 – 35 minutes and in microwave hot blast function or convection mode bake at 150° for 20-25 minutes. Check with a toothpick. And after baking immediately remove from microwave. Your cake may be overbaked if you keep the cake in hot oven after baking. My cake was slightly underbaked due to frequently power cut during baking and I kept my cake in microwave after baking and took out when completely cool. Result is slightly overbaked cake but taste is too good.

Cake is also completely fat free. I have used only 1/3 cup Olive oil in the cake. If you don’t have olive oil then you can use any flavorless oil or butter. Coffee and cocoa is a great combo. Coffee, cocoa and vanilla made the cake heavenly. My kitchen filled with lovely aroma. So enjoy the delicious and healthy treat.

Recipe

Soyabean flour – 1 cup

Cornmeal or makka atta – 1/2 cup

Cocoa powder – 3 tablespoon

Instant coffee powder – 1/2 teaspoon

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Dates or khajur – 35, pitted

Milk – 1 cup + 3 tablespoon

Vinegar – 1 tablespoon

Olive oil – 1/3 cup

Vanilla essence – 1 teaspoon

Walnut – 1/4 heaped cup, chopped + for topping

Method

1. In a bowl sieve soybean flour, cornmeal or makka atta, cocoa powder, baking powder and soda. Add coffee and chopped walnut. Mix everything well. Keep aside.

2. Boil one cup of milk and chopped dates. Let it cool down.

3. Take out the soft dates and grind with little milk. Make a smooth paste.

4. Pour the date paste in a large bowl. Add rest of the milk and 1 tablespoon vinegar. Mix well.

5. Add vanilla essence and olive oil. Whisk well.

6. Grease a bundt pan or line with parchment paper and brush with oil. Dust the pan with little cocoa powder. You can use loaf pan or any cake or cupcake moulds to make this cake.

7. If you are using OTG preheat the oven at 180° for 10 minutes. And for new model Samsung microwave set hot blast function. Set the temperature at 150° and press start. Your oven will start to preheat.

8. Now add all the dry ingredients gradually and mix with a spatula. Add 3-4 tablespoon more milk and mix well.

9. Make a smooth lump free batter. Spread some walnut in the greased and cocoa dusted bundt pan. Pour the batter over it. Tap the pan on your kitchen counter to remove the air bubbles.

10. Bake in preheated oven for 25- 30 minutes or till toothpick comes out clean. Insert a toothpick in the cake to check.

11. Remove the cake from oven and invert on a cooling rack or plate to cool down completely. Slice and enjoy the guilt free and delectable taste.

Notes

1. You can use any flour instead of Soyabean flour and cornmeal.

2. Any flavorless oil or butter can be used instead of olive oil.

3. You can use any chopped dry fruits of your choice with walnut.

4. 1 tablespoon Lemon juice can be used instead of vinegar.

5. Vegan people can use almond milk, coconut milk, soy milk or any dairy free milk.

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

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

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Almond Walnut Chutney With Mango Ginger Or Amada

Almond walnut chutney with mango ginger or amada. An easy to make, healthy and lipsmackingly delicious chutney flavored with mango ginger. Best accompany with your snacks or any meal.

Here are some more chutney or dip recipes from this blog.

1. Olive chutney with jaggery and panch phoran

2. Tomato chutney

3. Ginger chutney

4. Mango sesame chutney

5. Date raisins jaggery chutney with mango bar

6. Water chestnut or singhara chutney

7. Onion tomato chutney

8. Mango raisins chutney

9. Peanut chutney

10. Gur aam

11. Capsicum salsa

I have used amada or mango ginger in this chutney for flavour with almond, walnut, garlic, green chilli, cilantro or coriander leaves, lemon, tomatoes, sesame seeds, cumin and black pepper. Raw mango flavored amada or mango ginger looks like ginger but taste is different.

According to Wikipedia Mango-ginger is a popular spice and vegetable due to its rich flavor, which is described as sweet with subtle earthy floral and pepper overtones and similar to that of raw mango. It is a delicious addition to salads and stir fries. It is used in South Asian and Southeast Asian as well as Far East Asian cuisines.

Mango ginger or amada also have some health benefits.

1. Relieve pain. Mango ginger acts as a calming agent that provides relief from pain.

2. Treat skin diseases. Curcuma manga is used for treating skin problems. It detoxifies the body and improves skin complexion, skin problems and acne.

3. Relieve Itching. The root is anti-allergenic and provides relief from itching.

4. Metabolic problems. The plant helps to rectify the metabolic problems.

5. Relieve Cold and Cough. Mango ginger is an analgesic and expectorant which is often used to provide relief from cold and cough. It provides relief from bronchitis and asthma.

6. Relieve digestive problems. In human and animals, enterokinase found in Mango ginger assist digestion. The enzyme breaks down proteins to organic compounds which are easier to digest. Root also detoxifies the body. It provides relief from gas, promotes digestive strength and improves appetite.

7. Relieve inflammation. The anti-inflammatory properties prevent swelling in joints.

8. Relieve head lice and dandruff. Mango ginger has anti-fungal and antimicrobial properties. To read more about mango ginger or amada click here.

Linking this recipe to Facebook gourmet group Shhhhh Cooking Secretly Challenge. 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 chutney theme is suggested by Priya Vijaykrishnan who blog at Sweet Spicy Tasty. I have bookmarked her delicious Raw mango chutney to try. And this month my partner is Anu Kollon who blog at Ente Thattukada. Anu gave me walnut and sesame seeds as secret ingredients. I am sharing this healthy and absolutely delicious chutney using these ingredients. And I gave her tamarind and garlic. Let’s check out her delicious Peanut coriander chutney with these ingredients.

You have to dry roast sesame seeds or til, almond and walnut to make your chutney more delicious and flavorful. I have used roasted tomato. Roasted tomato will give a wonderful taste. You can increase or reduce the amount of green chilli and garlic according to your taste. You can also add ginger if you want.

Recipe

Tomato – 2, medium

Cilantro or coriander leaves – 1/2 cup

Walnut – 2 tablespoon, dry roasted

Almond – 2 tablespoon, dry roasted

Green chilli – 3 – 4 or to taste

Garlic – 2 – 3 cloves

Mango ginger or amada – 1 inch piece, grated

Cumin powder – 1/2 teaspoon

Black pepper powder – 1/2 teaspoon

Sesame seeds or til – 1 tablespoon, dry roasted

Lemon juice – 2 tablespoon or to taste

Salt to taste

Method

1. Rinse, pat dry and roast the tomatoes. Hold them with the help of a fork or knife on flame. Roast till the skin becomes black.

2. Dip roasted tomato in cold water. Peel the skin and chop them roughly.

3. Lightly dry roast almond, walnut and sesame seeds separately. Let everything cool down.

4. Peel the garlic cloves. Add all the ingredients in a grinder jar. Grind into a smooth paste. You can also add 1/2 teaspoon grated ginger if you want.

5. Taste and adjust salt and lemon juice if require. Take out the mixture in a glass bowl. You can drizzle 1 – 2 teaspoon olive oil. I didn’t.

6. Garnish with cilantro or coriander leaves and tomato slices. Serve with any snacks.

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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Semolina Blueberry Custard Cupcakes

Semolina blueberry custard cupcake with malai or milk topping. A superbly delicious and soft cake with full of vanilla flavour and blueberry. You can also make a single cake following this recipe. I have made these cupcakes following my Suji malai cake recipe with some changes. You can get one more semolina cake recipe here.

As I mentioned above that this semolina cake is super soft and delicious. You don’t need any frosting. You can place one blueberry on top of every cupcake. You can use any dry fruits, tutti frutti or cranberries or any dried berries of your choice instead of blueberry. If you don’t like vanilla then use cinnamon powder, lemon zest or orange zest for flavour. And if you don’t have malai or milk topping, then you can use oil or butter.

I have made 12 cupcakes and one small cake with this batter. You can make one single cake if you like. You can also make this cake without blueberry or any berries or dry fruits. You will love the simple vanilla flavour cake.

Recipe

Semolina or suji – 1 cup

Vanilla custard powder – 1/2 cup

Powdered sugar – 3/4 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Milk powder – 1/2 cup

Dried blueberry – 1/2 cup

Malai or milk topping – 1/2 cup

Warm milk – 1/2 cup

Thick or hung curd – 1/2 cup

Vanilla essence – 1 teaspoon

Method

1. Grease or line cupcake or muffins moulds with cupcake liner.

2. If you are using OTG preheat the oven at 170° for 10 minutes. And for new model Samsung microwave set hot blast function. Set the temperature at 150° and press start. Your oven will start to preheat.

3. Chop the dried blueberry into 3-4 pieces and coat with 2 teaspoon flour. I have used whole wheat flour or atta. You can use refined flour or any flour you have.

4. In a bowl mix semolina or suji, custard powder, milk powder, baking powder and soda.

5. In a large bowl whisk powdered sugar, milk and curd well. Add malai or milk topping and vanilla essence. Whisk again.

6. Now add dry ingredients gradually. Mix well to make a lump free smooth batter.

7. Fold in flour coated blueberry. Pour the batter into the moulds. Fill 3/4 of the moulds. You can place one blueberry on every cupcake.

8. Bake in preheated oven at 150° for 20-25 minutes. For OTG bake at 170°. Every oven takes different time so check with a toothpick after 20 minutes.

Let the cupcake cool down before serving. Happy baking!

Notes

1. You can use any gluten free flour instead of semolina.

2. Cranberries or any dried berries or any dry fruits ot tutti frutti can be used instead of blueberry.

3. Oil or butter can be used instead of malai or milk topping.

4. You can use cinnamon, lemon, orange or any other flavour instead of vanilla.

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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