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.

You can subscribe to our newsletter to get all the recipes immediately after publishing.

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.

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

Facebook page

Follow on

Twitter

Instagram

Pinterest

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.

You can subscribe to our newsletter to get all the recipes immediately after publishing.

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.

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

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

Facebook page

Follow on

Twitter

Instagram

Pinterest

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.

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

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

Facebook page

Follow on

Twitter

Instagram

Pinterest

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

You can subscribe to our newsletter to get all the recipes immediately after publishing.

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.

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

Facebook page

Follow on

Twitter

Instagram

Pinterest

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.

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

Facebook page

Follow on

Twitter

Instagram

Pinterest

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.

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

Facebook page

Follow on

Twitter

Instagram

Pinterest

Aloo Chaat


Aloo chaat. An easy quick and lipsmacking chaat made with fried potato cubes. Just mix everything and enjoy the spicy tangy and mouthwatering chaat at home.

According to Wikipedia Aloo chaat or alu chaat is a street food originating from the Indian subcontinent, it is popular in North India, West Bengal in Eastern India, Pakistan and also in parts of Sylhet Division of Bangladesh. It is prepared by frying potatoes in oil and adding spices and chutney. You may like some more chaat recipes on this blog. Click on the name below for recipe.

1. Ghugni and aloo kabli

2. Matar chaat

3. Chana or chickpea chaat

4. Sprouts chaat

5. Peanut chaat

This week 283 #Foodiemonday bloghop theme is Street Food Of India suggested by Priya Iyer who blog at The World Through My Eyes. Priya is a very talented blogger. Do visit her space for many mouthwatering recipes. Check out her Pav bhaji recipe for this theme.

Fried potatoes are used to make this chaat. But you can also use boiled potatoes if you want your chaat healthy. Or saute the boiled and cubed potatoes in little oil till crisp. I sometimes do so. But my daughter loves fried version so this time made with fried potato. You can also use green chutney or mint coriander or dhania pudina chutney if you want. I have used store bought Maggi tamarind chutney but you can use homemade tamarind chutney instead. You can also mix some thick curd in the chaat if you like the taste. Fine nylon sev looks good for garnishing. But I don’t have sev so used Haldiram aloo bhujia to garnish.


Recipe

Potato – 2, large

Oil for frying

Black salt – 1/2 teaspoon

Amchur or dry mango powder – 1 teaspoon

Red chilli powder – 1/2 teaspoon

Roasted cumin powder – 1/2 teaspoon

Chaat masala – 1/2 teaspoon

Green chilli – 1 small, finely chopped

Cilantro or coriander leaves – 1 tablespoon, finely chopped

Tamarind chutney or sauce – 1 & 1/2 teaspoon

Grated ginger – 1/4 teaspoon

Pomegranate arils – 3 tablespoon

Lemon juice – 1 tablespoon

Sev or aloo bhujia to garnish


Method

1. Peel the potatoes and cut into cubes. Rinse well and drain the water completely.

2. Heat oil in a pan or wok. Fry the potato cubes on low medium heat. Fry the potatoes in two three batches depending on the size of your pan.

3. Fry till potato cubes becomes golden brown and crisp. Stir to fry from all the sides evenly. Don’t increase the heat. Fry on low heat to cook the potatoes well from inside. Remove from oil with a slotted spoon.

4. In a bowl mix fried potatoes and all the other ingredients. I have used Kashmiri red chilli powder for colour. You can also use 1/2 teaspoon black pepper powder if you want. See notes for more options.

5. Mix well and taste. Add little more salt or tamarind chutney if required. Garnish with pomegranate arils and sev or aloo bhujia. Enjoy spicy tangy lipsmacking aloo chaat with your family.

Notes

1. Omit green chilli if you are making for small kids.

2. You can also add green chutney or mint coriander chutney if you like.

3. One small finely chopped onion can be used in the chaat.

4. You can garnish the chaat with ginger julienne.

5. You can add one tablespoon fried or roasted peanut for a crunch.

6. You can mix curd or thick yogurt in the chaat if you like the taste.

7. You can make this chaat with boiled potatoes instead of fried potatoes. Or saute the boiled potatoes till crisp with little oil for healthier alternative.

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

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

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

Facebook page

Follow on

Twitter

Instagram

Pinterest

Ranga Aloor Pithe/Sweet Potato Dumplings


Ranga aloor pithe or sweet potato dumplings. A sankranti special delicacy from Bengali cuisine. Sugar syrup soaked and stuffud with mawa/dried or thickened milk, coconut and khajur gur or date palm jaggery dumplings taste heavenly.

As I mentioned in my last year Sankranti post that in Bengal different types of pithe, puli, paesh or rice kheer/pudding are usually made to celebrate Poush Parbon or Makar Sankranti. On sankranti our lunch is Bhuni khichuri or khichdi with different types of vegetable fry or bhaja, Dum aloo , beguni, papad, tomato chutney or Khejur aamsotto or date mango bar chutney and for dinner different types of pithe puli, paesh or kheer, malpua, green peas stuffed kachodi, aloor nonta or savoury pithe. A day to enjoy all the traditional dishes. Here are some recipes that you can try to celebrate Poush Parbon or Makar Sankranti. Click on the name below for recipe.

1. Til badam laddu

2. Moong dal fried and baked pithe

3. Baked dudh puli

4. Malpua

5. Nolen gur paesh or date palm jaggery kheer

6. Gokul pithe

7. Date palm jaggery and coconut barfi

8. Rice kheer

9. Narkol naru or coconut laddu

And not traditional as above recipes but absolutely delicious two innovative baked recipes with all the sankranti special ingredients.

1. Semolina or rawa cake

2. Date palm jaggery oats dry fruits cookies

Monday again and our this week’s 280 #Foodiemonday bloghop theme is Sankranti Special.

To make these ranga aloor pithe or sweet potato dumplings you need rice flour and maida or refined flour for binding with mashed sweet potatoes. You have to mash the sweet potatoes really well. Dough should be completely lump free. Some sweet potatoes have fiber. Discard the fiber if any. And we don’t need thick sugar syrup for this pithe. Make a stuffing with khoya or mawa/dried whole milk, khajur gur or date palm jaggery, dry fruits and coconut. Cook the mixture on low heat until dried up. Keep stirring to avoid sticking to the bottom. Add little cardamom powder and remove from heat. Let it cool down completely before stuffing.

I always use homemade mawa. Get the method to make mawa here.



Recipe


Sweet potato- 4

Rice flour- 3 tablespoon

Refined flour or maida- 1 tablespoon

Sugar- 1 cup

Water- 2 cup

Cardamom powder- 1 teaspoon

For Stuffing click here

Refined oil or ghee for deep frying


Method

1. First make the stuffing as we made for Moong dal bhaja pithe and keep aside.

2. For sugar syrup boil 2 cup water with 1 cup sugar till sugar completely dissolved. Let it boil on low heat for 5 – 6 minutes more. Add 1/2 teaspoon cardamom powder, mix and remove from heat. You can use half cup khajur gur or date palm jaggery and half cup sugar to make jaggery flavoured syrup.

3. Boil the sweet potatoes. Don’t make the potatoes mushy, boil till potatoes becomes tender. If you are using pressure cooker, cook for 2 whistle.

4. Peel the sweet potatoes when cool. Mash the potatoes well. Break all the lumps and make lump free dough. Discard the fiber if any.

5. Add rice flour, refined flour or maida and 1/2 teaspoon cardamom powder. Mix well and make a smooth dough.

6. Make equal size balls. I have made 13 – 14 balls. You can make small sized pithe if you want. Flatten the balls with your palm. Place one teaspoon stuffing in the middle.

7. You can use little more stuffing but be careful while sealing, stuffing should be remain inside. Seal the edges and give cylindrical shape.

8. You can also make round pithe just like gulab jamun if you want.

9. Heat sufficient oil in a pan or wok. Slide the stuffed pithe into the hot oil. Slide 3 – 4 pithe one by one. But don’t overcroud. Fry on low medium heat till pithe becomes golden brown.

10. Dip the fried pithe in warm sugar syrup. Let it soak in syrup for 30 – 40 minutes or until all the pithe soaked well and swelled.

11. Use a large vessel to soak the stuffed and fried pithe. Don’t place the pithe over each other. Serve warm or at room temperature.

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

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

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

Facebook page

Follow on

Twitter

Instagram

Pinterest

Til Gur Jowar Cookies/Sesame Jaggery Sorghum Cookies/Gluten Free Cookies

Happy new year to all my readers. Wishing a very happy, healthy, joyous and prosperous new year to everyone. My first post of this year. Starting with a healthy recipe. Til gur jowar cookies or sesame jaggery sorghum cookies. A gluten free, healthy and absolutely delicious cookies with the goodness of sorghum flour or jowar atta, til or sesame seeds and jaggery or gur.

These eggless cookies are very easy to make. You don’t need to cream butter and sugar. Just mix everything and make a smooth dough. Make small balls and press on the sesame seeds to coat well and bake. Try and enjoy the crispy crunchy delicious cookies flavored with cinnamon, cloves and ginger. On last winter I had shared Til badam laddu or sesame almond laddu .

Til or sesame seeds and jaggery both are known as warm food. You may also like Pearl millet sesame oats cookies on this blog. For some more gluten free cookies recipes click here.

Til or sesame seeds contain calcium, magnesium, manganese, zinc. These seeds are a powerhouse of energy and when taken with jaggery they can help to reduce the risk of cold, cough and flu, which is a common health concern in winters. Jaggery or Gur is an ultimate winter superfood. The natural sweetener is not only a healthier alternative of refined sugar but also has numerous potential health benefits. Loaded with iron, vitamin C, protein, magnesium and potassium, gur is something that every person must include in their diet, especially when the temperature drops. Source

I have used sorghum flour or jowar atta to make these cookies. Gluten free Sorghum flour is rich in protein and fiber.

Sorghum is a nutrient-packed grain that you can use in many ways. It’s rich in vitamins and minerals like B vitamins, magnesium, potassium, phosphorus, iron, and zinc. It’s likewise an excellent source of fiber, antioxidants, and protein. Source – Healthline

Sending this post to 279 #Foodiemonday bloghop theme is Sesame Seeds suggested by Mayuri Patel who blog at Mayuris Jikoni. I always love her space for versatile recipes and wonderful write up. I have a long list of baked recipes from her blog to try. Like Taftan, Christmas tea bread etc. You can also get many authentic Gujarati recipes on her blog.

Now coming to the recipe. As I mentioned above that its a quick and easy recipe. Just mix everything and bake. I have used organic jaggery powder but you can use powdered sugar, brown sugar or any sweetener of your choice. You can also use shredded almond or cashew nuts if you want. Nutty flavour of sesame seeds, coconut, jaggery and the mix aroma of ginger, cinnamon and cloves made these cookies divine. You can use whole wheat flour or atta, refined flour or maida or any flour instead of sorghum flour. But I recommend to try with sorghum flour or jowar atta for best result. I have used salted Amul butter and olive oil. But you can also use ghee or clarified butter, unsalted butter and instead of olive oil any flavorless oil can be used.

Recipe

Sorghum flour – 1 cup

Desiccated coconut – 4 tablespoon

Sesame seeds – 3 tablespoon + for coating

Organic jaggery powder – 1/2 cup

Salted butter – 3 tablespoon

Olive oil – 2 tablespoon

Dried ginger powder – 1/2 teaspoon

Cinnamon powder – 1/2 teaspoon

Baking powder – 1/2 teaspoon

Baking soda – 1/8 teaspoon

Clove powder – 1/4 teaspoon, optional

Milk – 1/4 cup

Method

1. Dry roast 3 tablespoon Sesame seeds or til in a pan. When sesame seeds starts to splutter and change it’s colour to light brown immediately transfer the seeds on a plate.

2. In a large bowl mix sorghum flour or jowar atta, organic jaggery powder, baking powder, soda, desiccated coconut, dry roasted sesame seeds or til, cinnamon powder, ginger powder and clove powder.

3. Add olive oil and salted butter. I have used Amul butter. Chop the chilled butter into small pieces before measuring.

4. Mix everything well with your fingers. When everything combined really well add milk and make a smooth dough.

5. Preheat the microwave convection or hot blast function at 160°. For OTG preheat at 180° for 10 minutes. Grease a baking tray or line with parchment paper.

6. Spread some sesame seeds or til on a plate.

7. Make small balls out of the dough. You can make 18 – 20 cookies from this dough. Depends on the size.

8. Press the balls on the sesame seeds to coat well. For crisper cookies press to make thin cookies. I didn’t dry roast the sesame seeds used for coating because I wanted white coloured sesame seeds coated on brown cookies. You can use roasted sesame seeds if you like.

9. Arrange the sesame seeds coated and flatten balls on lined or greased baking tray. Don’t forget to leave some space between cookies.

10. Bake in preheated oven for 15 to 20 minutes or until cookies becomes golden brown. Keep an eye after 10 minutes. For soft mouth melting cookies bake for less time and for crispy crunchy cookies bake for longer time.

11. Let the cookies cool down completely before serving.

Notes

1. Any flour can be used instead of sorghum flour or jowar atta.

2. You can use any flavorless oil instead of olive oil.

3. You can add shredded almond, cashew nuts or any dry fruits in the dough.

4. You can also use vanilla essence or any flavour of your choice instead of cinnamon and cloves.

5. Ghee or clarified butter can be used instead of butter.

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

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

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

Facebook page

Follow on

Twitter

Instagram

Pinterest

Bhuni Khichuri Or Bhoger Khichuri/Moong Dal Khichdi

Bhuni khichuri or bhoger khichuri/khichdi. A very aromatic and delicious one pot meal . This khichdi is usually prepared for offering as bhog prasad for Goddess with 5 types of vegetable fry, mixed vegetable or labra, dum aloo, chutney, rice kheer and sweets etc.

Now what is bhog? Food prepared to offer God called naivedyam or bhog. I had mentioned about bhog in my Durga Puja Or Sharad Utsab post. Not only khichdi but Luchi , Radhaballabhi, pulao , Misti doi suji or semolina halwa and different kinds of sweets also can be prepared for bhog. You can serve this khichdi with any no onion garlic curry. I had served it with papad, begun bhaja, dum aloo, mixed vegetable or labra, chutney and rice kheer.

And some salted vegetable fry to serve with this khichdi. Aloo bhaja or fried potato, fried cauliflower, begun bhaja or fried brinjal and pumpkin fry.

Here are some recipes that you can make with khichuri.

.Date raisin jaggery chutney with mango bar

.Mango raisin chutney

.No onion garlic makhana curry

.Potato curry

.Dum aloo

.Rice kheer with date palm jaggery or khajur gur

.Rice kheer or paesh

.Misti doi

You can call it moong dal khichdi. But let me tell you that its not light moong khichdi which normally served to sick people. But this khichdi or khichuri is taste like pulao. Usually fried cauliflower and potatoes are used to make this bhoger khichuri or bhuni khichuri. But you can also make it with only green peas if you want. You can add cashew nuts and raisins in the khichdi if you like. Normally gobindobhog rice is used to make this khichdi but I don’t have gobindobhog rice so used Indrayani rice. My daughter bought it from Pune. You can use any fragrant short grain rice.

Monday again and this week 277 #Foodiemonday bloghop theme is One Pot Wonder suggested by Archana Gunjikar Potdar who blog at Mad Scientist Kitchen. Archana is a wonderful blogger. I always love her authentic Goan recipes, different types of continental recipes and delicious bakes. Her Plum and apple cobbler and Goan-methi-che-polle-recipe are in my next to try recipes. Do visit her space for many more amazing recipes.

Now coming to the recipe. You can also make this khichdi in pressure cooker. If you are using pressure cooker add only 4 & 1/2 cup water. You need more water in open pot. But khichdi taste best in open pot, as I did. Fry the moong dal well or till you feel the aroma of fried moong dal and dal becomes golden brown. You can add less sugar according to your taste. But don’t skip it. To make the khichdi more aromatic and ghee and little Bengali garam masala powder at the end. You can add water according to your desired consistency but don’t make the khichdi runny. This khichdi or khichuri taste just like pulao. You can dry roast the dal and then wash and add with rice in the khichdi. You can add cumin powder and red chilli powder if you want. I am sharing my mother’s recipe here.

Recipe

Moong dal – 1 cup

Rice – 3/4 cup

Potato – 2 large

Cauliflower florets- 13 – 14

Slit green chili – 2 – 3

Green peas – 3/4 cup

Grated ginger – 1 tablespoon

Cumin seeds – 1 teaspoon

Dry red chilli – 1

Bay leaf – 2

Green cardamom – 3, crushed

Cloves – 3 – 4

Cinnamon – 1 inch piece

Mustard oil – 4 – 5 tablespoon

Ghee or clarified butter – 2 tablespoon

Salt to taste

Turmeric powder – 1 teaspoon

Sugar – 1 tablespoon or to taste

Water – 6 – 7 cup

Method

1. Wash the rice well and soak in water for 10-15 minutes. Drain the water and keep aside. Use gobindobhog rice or any fragrant short grain rice.

2. Wash the moong dal and drain well.

3. Peel the potatoes and cut into 4 pieces.

4. Heat mustard oil in a pan or wok. Fry the potato pieces till brown. Remove from oil.

5. In the same oil fry the cauliflower florets. When florets becomes brown remove from oil and place on a plate.

6. Now add 1 tablespoon ghee or clarified butter in the oil. Add cumin seeds, dry red chilli, crushed or broken green cardamom, cloves, cinnamon and bay leaf.

7. Add drained moong dal and fry for a minute. Add grated ginger and fry till dal becomes golden brown.

8. You can dry roast the dal before washing, dry roast till fragrant and golden brown. If you are dry roasting moong dal then wash when cool and add it with rice.

9. Add soaked and drained rice. Mix well. Add salt, turmeric powder, fried potato pieces, green peas and stir well. Saute for a minute. You can add 1 teaspoon cumin powder and 1/2 teaspoon red chilli powder if you want. I didn’t.

10. Add 5 cup water and slit green chili. Mix everything well. When it starts to rolling boil reduce the heat. Cover and cook on simmer for 15 minutes.

11. Stir in between. Check after 10 minutes and you can add more warm water if required. If you are using gobindobhog rice then you may need less water.

12. Now add sugar and fried cauliflower florets. You can also add some cashew nuts and raisins if you like.

13. Add 1 cup warm water and mix well. Cover and cook on simmer for 10 minutes more. I like my bhuni khichuri/khichdi dry. But if you like medium thick then you can add little more warm water. Khichdi shouldn’t be runny so add water carefully.

14. At last add 1 tablespoon ghee and switch off the heat. Add more ghee if you wish. I have added some more ghee before serving. You can add little Bengali garam masala powder at the end. Get the recipe of Bengali garam masala here.

15. Serve hot khichuri/khichdi with begun bhaja or beguni or baigan pakoda, labra, Dum aloo , tomato chutney or Khajur or date chutney, Mango-raisin-chutney papad, paesh or rice kheer and Misti doi.

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

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

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

Facebook page

Follow on

Twitter

Instagram

Pinterest