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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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.
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.
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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.
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.
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.
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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.
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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.
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.
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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Quinoa oats apple brownie. A delicious fudgy eggless brownie sweetened with natural sweetener and with very little oil. This brownie is completely gluten free, sugar free and also butter free. A healthy and guilt free treat for everyone. Apple, coconut, almond, dates and cinnamon made this brownie absolutely delicious.
I always love to use different gluten free flour in my baking like soybean flour, oats, buckwheat, cornmeal, sorghum, amaranth or rajgira, pearl millet etc. This time used protein rich quinoa flour to make this delicious and healthy brownie.
Quinoa is one of the world’s most popular health foods. Quinoa is gluten-free, high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids. It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants. It may improve your blood sugar and cholesterol levels and even aid weight loss. To read more health benefits of quinoa click here.
Already shared some gluten free bakes on this blog. Get the recipes here.
And some sugar free desserts. Click on the name below for recipe.
Sending this post to 268 #Foodiemonday bloghop theme is Tropical Coconut suggested by Narmadha who blog at Nams Corner. Narmadha is a very talented blogger. Check out her space for different types of delicious recipes. You can get healthy and delicious Quinoa khara pongal recipe and many more. I am sure you will love her 26 different types of thali and platters.
And also contributing this post to A to Z monthly challenge. Wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every month. This month’s alphabet is letter Q. And my star ingredient is Quinoa flour.
This brownie recipe is very easy to make. You have to make a paste of milk soaked pitted dates and raisins. Dates and raisins will perfectly sweeten your brownie. Grated apple, desiccated coconut, ground almond, cinnamon with quinoa and oats flour made this brownie nutritious and delicious. You can use any flour instead of quinoa flour. And if you don’t like date, you can always use powdered sugar or jaggery.
Recipe
Quinoa flour – 1 cup
Rolled oats – 1/2 cup
Apple – 1, large
Cocoa powder – 3 heaped tablespoon
Baking powder – 1/2 teaspoon
Baking soda – 1/4 teaspoon
Almond – 1/4 cup
Cinnamon powder – 1 teaspoon
Desiccated coconut – 1/2 cup
Salt – a small pinch
Dates – 1 cup tightly packed or 30, pitted
Raisins – 1/4 cup
Milk – 3/4 cup + 2 tablespoon
Curd or yogurt – 1/4 cup
Oil – 1/3 cup
Desiccated coconut to sprinkle, optional
Method
1. Grind the rolled oats into fine powder. Add desiccated coconut and grind again for a few seconds. If you have oats powder then you can use it instead of rolled oats.
2. Grind the almond.
3. Boil milk with dates and raisins. Let it cool down and blend into a smooth paste. Sweetness is perfect for us but if you like your brownie more sweet use 5-6 pitted date more or use 1/2 cup raisins instead of 1/4 cup.
4. Taste the quinoa flour. Toast the quinoa flour in a pan or oven if its bitter. I didn’t. Sometimes quinoa flour may be taste slightly bitter. Toasting will remove the bitterness. I tasted the flour and it was perfectly okay so I didn’t toast the flour.
5. In a bowl sieve quinoa flour, cinnamon powder, baking powder, soda, salt and cocoa powder.
6. Add oats and desiccated coconut powder and ground almond. Mix well.
7. Preheat the oven at 180° for 10 minutes. Grease a square baking pan or line with parchment paper. Grease and dust with little flour.
8. Peel and grate the apple. In a large bowl whisk oil and curd. I have used olive oil but you can use any flavorless oil. Add blended dates and raisins with grated apple. Whisk well.
9. Now add all the dry ingredients gradually and mix well. Mix with a spatula or spoon to combine everything well. Mix in cut and fold method. Make a thick batter. You can add 1 – 2 tablespoon milk more if require.
10. Pour the batter in greased or lined baking pan. Tap the pan on your kitchen counter. Level the top with your fingers or spoon.
11. Bake in preheated oven at 180° for 30 minutes. Check after 30 minutes with a toothpick. Let the brownie cool down completely.
12. Sprinkle desiccated coconut and cut into desired shape. Enjoy healthy guilt free and delicious brownie with milk, tea or coffee.
Notes
1. You can use any flour instead of quinoa flour.
2. Powdered sugar or jaggery can be used instead of dates.
3. Vegan people can use coconut milk, almond milk or any plant based milk and yogurt.
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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Saffron rice with pickled jalapeno and ginger julienne. A no onion garlic aromatic rice with fried paneer or cottage cheese cubes, saffron or kesar and all the aromatic whole spices. Easy to make and absolutely delicious one pot rice dish. You can enjoy it without any side dish. Add lots of dry fruits of your choice and enjoy.
I used pickled jalapeno because I love the taste but if you want you can use chopped green chilli instead. Or you can use little more pickled jalapeno pieces if you like. It will be a great party dish with spicy curries. You may like some more one pot rice recipes on this blog. Click on the name below for recipe.
Sending this post to 266 #Foodiemonday bloghop. This week’s theme is Exotic Saffron suggested by Mayuri Patel who blog at Mayris Jikoni. Mayuri is a very talented blogger. She always amazed us with her different continental, traditional and baked dishes. You will definitely love her different types of bread recipes. I have to try her Onion olive bread, Semolina sesame seed bread and many more. Also check out her different mouthwatering cake recipes.
Long grain basmati rice is best for this recipe. But you can also use any aromatic rice like Gobindobhog rice, Indrayani rice etc. Long grain rice looks good. As I mentioned above if you don’t have pickled jalapeno, use chopped green chilli instead. You can use cauliflower, beans, carrot or any vegetable in this rice. Chop and fry the vegetables before adding to the rice. If you don’t like to use ginger julienne then you can use minced or grated ginger. Serve this delicious and flavorful rice with any spicy curry. I have served it with dim kosha or spicy egg curry. I will share the recipe soon.
Recipe
Basmati rice – 1 cup
Saffron – 1/2 teaspoon
Green peas – 1/2 cup
Pickled Jalapeno – 8 – 10 pieces
Ginger – 1 inch piece, julienned
Paneer or cottage cheese – 1/2 cup, cubed
Cashew nuts – 2 tablespoon
Raisins – 2 tablespoon
Green cardamom – 4
Cloves – 4
Cinnamon – 1 inch piece
Mace or javitri – 2 strands
Star anise – 1
Bay leaf – 1
Cumin seeds – 1 teaspoon
Salt to taste
Sugar – 1/2 to 1 teaspoon or to taste
Turmeric powder – 1/4 + 1/4 teaspoon
Oil – 1 tablespoon
Ghee or clarified butter – 2 tablespoon
Water – 2 & 1/2 cup
Method
1. Rinse the rice well. Soak in sufficient water for 15 minutes. Drain the water and keep aside.
2. Mix saffron with 1/4 cup hot water.
3. Cut the paneer or cottage cheese into small cubes. Marinate with little salt and 1/4 teaspoon turmeric powder.
4. Peel and chop the ginger into thin slices to make julienne.
5. Chop the pickled jalapeno into small pieces.
6. Crush green cardamom, cloves and cinnamon in a mortar pestle.
7. Heat oil in a wok. Fry the cashew nuts. When cashews becomes light brown remove from oil.
8. Now fry the marinated paneer or cottage cheese cubes till brown. Remove the paneer cubes from oil.
9. Add ghee or clarified butter. Add cumin seeds, bay leaf, star anise, mace or javitri, crushed green cardamom, cloves and cinnamon.
10. When cumin seeds starts to splutter add ginger julienne and fry for a minute. If you are using green chilli add it with ginger julienne.
11. Add turmeric powder, pickled jalapenos and green peas. Stir well.
12. Add drained rice, salt, sugar, fried paneer or cottage cheese cubes Stir and saute for 1 – 2 minutes or till the rice coated well with ghee.
13. Add saffron mixed water, fried cashew nuts, raisins and remaining water. Mix well. When water starts to rolling boil, cover and cook on high flame for 15 minutes.
14. Reduce the heat. Stir the rice. Cover and cook again on low heat for 10 minutes or till the rice becomes soft and water absorbed completely. Keep checking in between. If you want more soft rice then you can add 1/4 cup water more and cook for a few minutes more. Fluff the rice gently.
15. Garnish with fried paneer cubes, ginger julienne, saffron, jalapeno and fried cashew nuts. Serve hot with raita or any spicy curry. You can get some curry recipes here.
Notes
1. You can use more dry fruits if you want.
2. If you don’t have pickled jalapeno use 2-3 chopped green chilli.
3. Small pieces of cauliflower, beans or any vegetable can be used with rice. Fry the vegetable pieces before adding in the rice.
4. If you don’t have star anise omit it.
5. You can use minced or grated ginger instead of ginger julienne.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
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Maamoul cookies or date filled semolina cookies. A famous Arab dessert which is usually made on festival time. Mouth melting, scented and lightly sweetened date stuffed cookies taste divine.
These cookies can be made with different fillings, like dates, pistachios, walnuts, almond or fig. Cookie dough shaped with a wooden mould. And most interesting is it’s shape depends on filling so that people can recognize the filling by it’s shape. Date filled maamoul cookies are flat topped and round shaped, pistachio filled are oval shaped and walnut filled are dome shaped. I don’t have maamoul mould so used my sandesh mould and fork. Place the date filled balls on baking tray and press with any mould or fork to give shape.
But now I have to order a maamoul mould. I will update the pictures when I can get it. You can get some more cookies recipe here.
Ma’amoul (Arabic: معمول [mɑʕmuːl] also spelled m’aamoul, m’amul, m’aamul) is a filled semolina cookie found in Arab regions made with dates, nuts such as pistachios or walnuts and occasionally almonds, or figs. Ma’amoul are usually made a few days before Christmas, Easter, or Eid, then stored to be served with Arabic coffee and chocolate to guests who come during the holiday. It is popular throughout the Arab world, especially in the Arabian peninsula. They may be in the shape of balls, domed or flattened cookies. They can either be decorated by hand or be made in special wooden moulds. Ma’amoul with date fillings are often known as menenas, and are sometimes made in the form of date rolls rather than balls or cookies. Source – Wikipedia
When Kalyani Sri who blog at Sizzlingtastebuds suggested the theme Emirati Eats for this week’s 265 #Foodiemonday bloghop, I immediately decided to share this maamoul cookies recipe. Because it is one of my most favourite cookie. Kalyani has a wonderful blog with many mouthwatering recipes. Her Sweet and salty digestive biscuit and Bangalore bakery style Om biscuits are in my list. I will try these recipes soon. Do visit her space for many healthy and delicious recipes.
As I mentioned above these cookies are lightly sweetened and sprinkled with powdered sugar. But this step is optional. You can enjoy these delicious cookies without sprinkling sugar.
Traditionally these cookies are flavoured with orange blossom water and rose water. But if you don’t have orange blossom water or rose water, you can still make these cookies. I have used rose essence and cardamom powder in the dough and orange essence in date filling. You can use cinnamon powder too. Pistachios, walnuts or fig can be used for filling instead of dates. Traditionally coconut are not used in these cookies but I have used 1 tablespoon desiccated coconut in the filling for taste. You can skip coconut or replace with pistachios or walnuts. I have used homemade melted ghee or clarified butter, you can use butter. If you are using salted butter omit salt.
Recipe
Semolina or suji – 1 & 1/4 cup
All purpose flour or maida – 1/2 cup
Powdered sugar – 1/4 cup
Clarified butter/ghee or butter – 1/2 cup
Salt – a pinch
Milk – 1/4 cup
Rose essence – 1/2 teaspoon
Cardamom powder – 1/2 teaspoon
Baking powder – 1/2 teaspoon
For filling
Dates – 3/4 cup, pitted
Clarified butter/ghee or butter – 1 teaspoon
Orange essence – 1/2 teaspoon
Desiccated coconut – 1 tablespoon, optional
Almond – 1 tablespoon
Method
1. In a large bowl mix semolina or suji, all purpose flour or maida, baking powder, powdered sugar, cardamom powder and salt. Mix with your hand.
2. Now add milk and rose essence. Knead to make a smooth dough. Cover and keep aside for 30 minutes.
3. Grind the almond. You can dry roast the almonds before grinding.
4. Grind dates into smooth paste. In a bowl mix ground almonds, dates, desiccated coconut, ghee or clarified butter and orange essence. Make small balls and keep aside.
5. Grease or line a baking tray with parchment paper. Preheat the oven at 180°.
6. Make balls with semolina or suji dough. Balls should be double in size than date balls.
7. Flatten the ball with your palm. Place date ball in the middle. Close the edges and make ball again. Press gently with your palm.
8. Arrange the balls on greased or lined baking sheet. Press with a mould to make design or press with a fork.
9. Bake the cookies for 20 – 25 minutes or till the cookies becomes light golden brown. For crispy cookies bake for a few minutes more or let it cool down in oven.
10. Let the cookies cool down completely. Sprinkle powdered sugar over the cookies. Serve or store in airtight container for later use.
Notes
1. Walnut, pistachio or fig can be used for filling.
2. If you have orange blossom water use it instead of orange essence, rose essence and cardamom powder.
3. Butter can be used instead of ghee or clarified butter. If you are using salted butter skip salt.
4. Sprinkling of sugar is optional, you can skip this step.
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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Herbed milk bread stuffed with sriracha sauce and Italian herbs. A super soft, flavorful and delicious bread with honey. For a change add grated cheese in the stuffing. You don’t need anything with it. Just slice and enjoy as a snack with your tea or coffee. Or make crisp toast and serve.
I have used warm milk to knead the dough because I love the soft texture of milk bread. But if you want to make it for vegan people use warm water instead of milk. I love this soft spicy bread as a snack. And for breakfast crisp toast.
You may like some more bread recipes on this blog. Click on the name below for recipes.
This post is my contribution to Facebook group Healthy Wealthy Cuisine for Wheat Flour Savoury Baking theme suggested by Sasmita who blog at First Timer Cook. I always love her blog with beautiful pictures. Do visit her space for many healthy and delicious recipes. I am sure you will love her wonderful blog. I recently bookmarked her Eggless chocolate piped cookies and Vegan orange blueberry mini bundt cake to try. Check out the recipes of my fellow bloggers shared for this theme.
This bread is also made of whole wheat flour or atta but I also used 1 cup all purpose flour/maida for better texture. If you like you can skip all purpose flour/maida and use only whole wheat flour. Just increase the amount of whole wheat flour. I have used my most favourite sriracha sauce but you can use any chili garlic sauce or use green chutney or any chutney of your choice. For spreading chopped cilantro or coriander leaves, parsley, rosemary or any herbs can be used over sauce or chutney. Choice is your.
Recipe
Whole wheat flour or atta – 2 cup
All purpose flour or maida – 1 cup
Dry yeast – 1 & 1/2 teaspoon
Honey – 1 tablespoon
Salt – 1 & 3/4 teaspoon
Vinegar – 1 & 1/2 tablespoon
Milk powder – 2 tablespoon
Olive oil – 2 tablespoon + for greasing
Warm milk – 1 & 1/2 cup
Sriracha sauce – 2 tablespoon
Oregano – 2 teaspoon
Dried basil – 1 teaspoon
Method
1. Mix yeast in 1/4 cup warm milk. Milk should be warm not hot. Add honey and stir well. Cover and keep in a warm place for 15 minutes. After 15 minutes it will becomes foamy.
2. In a large bowl mix whole wheat flour, all purpose flour, milk powder, salt, vinegar and oil. Mix well. If you want to add cheese in the stuffing then use 1 teaspoon salt only.
3. Make a hole in the middle and pour the yeast mixture and 1 cup slightly warm milk. Mix well. Knead the dough using remaining 1/4 cup warm milk. Add water as require to make soft and smooth dough. Dough will be sticky.
4. Sprinkle little flour on your cleaned kitchen counter and place the dough on it. Knead the dough for 8 – 10 minutes. You can use your kneading machine to knead the dough in less time. It will take 5 minutes in kneading machine.
5. Knead the dough by pressing with your palm and heel of your palm by pushing and stretching. Gather the dough and stretch it again. After kneading well dough will becomes less sticky. Make a ball with the dough and drop few times on the kitchen counter. Don’t use too much flour. Add little oil for easy kneading and make the dough non sticky.
6. Grease a bowl generously. Smear the dough with oil and place in the greased bowl. Cover with plastic wrap and keep in a warm place for an hour or till the dough becomes double. Timing depends on the temperature of your place. Its summer time here so 1 hour is sufficient.
7. Grease baking pan and keep aside.
8. After 1 hour punch down the dough and knead again.
9. Flatten the dough with a rolling pin or your oil greased palm. Roll or press the dough into flat and rectangular.
10. Spread sriracha sauce all over it. Sprinkle oregano and basil. You can use any herbs of your choice. You can also spread some grated cheese. See notes for more options.
11. Start rolling it from shortest side. After rolling pinch the seam well.
12. Turn the roll upside down. Cut the roll lengthwise from the center. Rotate both the pieces to place cut sides facing upwards. Place both pieces side by side.
13. Now make a braid with both pieces by overlapping each other. Place one side piece on other side piece.
14. Repeat the process and pinch the both ends. I have cut the braid into half. You can make half before rolling the dough. Make two separate rolls. Place the rolls carefully in greased baking pan or loaf pan.
15. Cover and keep aside for 30 minutes or till it becomes double.
16. Preheat the oven at 190° for 10 minutes. Bake the braided bread in preheated oven for 40 – 50 minutes or bread becomes golden brown.
17. Take out the bread from oven and place on cooling rack.
18. Slice the bread after 1 – 2 hours or when the bread become completely cool.
Notes
1. You can use any grated cheese in stuffing.
2. You can use rosemary, parsley, chopped cilantro or coriander leaves, mint or any herbs of your choice.
3. Schezwan sauce, pizza sauce or any chili garlic sauce can be used instead of sriracha sauce. Even you can use green chutney or any chutney of your choice.
4. You can use water instead of milk.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
I would love to hear from you. Please share your thoughts and suggestions in comment.
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Herbal tea. Sharing my morning tea recipe today. Black tea with all the immunity booster ingredients. Every ingredient is full of numerous health benefits. You will love the aroma of boiling tea. No negative side effects shown of these common ingredients. But before using these supplements always talk to your doctor.
These days everyone is taking kadha or different immunity booster food or drink using Ashwagandha, Giloy, Tulsi or Holy basil, cinnamon, nutmeg, raw turmeric, cumin, fennel seeds etc. I don’t have Ashwagandha so I didn’t use it. If you are living in a cold place then you can also add 1/4 teaspoon grated nutmeg or nutmeg powder.
I have used Tulsi or Holy Basil, Giloy stem, ginger, cinnamon, cardamom, bay leaf, black pepper and lemon juice with tea leaves.
Now let’s see the health benefits of these ingredients.
Tulsi or Holy Basil or Queen of herbs. Yes this herb called queen of herbs. I remember my mother used to give Tulsi leaves juice with honey daily to my daughter and she never had cold or cough.
Many studies support the use of the entire plant of holy basil for human use and its therapeutic value. The nutritional value is also high, as it contains: vitamin A and C calcium zinc iron chlorophyll Holy basil has been shown to boost your body’s health in a variety of ways. It can help protect against infection, lower your blood sugar, lower your cholesterol, ease joint pain, and protect your stomach. Source
Photo courtesy- Anuradha Dubey
Giloy
This age-old miraculous herb is also known as “Amrita” in sanskrit, which means “immortality.” In fact, according to the Ayurvedic experts consuming giloy on a daily basis can keep disease at bay. This is the reason why giloy extracts have been used as an active ingredient in several Ayurvedic medicines. Apart from that, giloy is one such ingredient that can be consumed in several ways. However, the stem of this plant has maximum nutrition. This might sound unbelievable, but according to the books of Ayurveda, Giloy can cure as well as prevent hundreds of diseases. Right from seasonal ailments like cold, cough, flu to stomach issues to diabetes to chronic arthritis, giloy has been used for its medicinal purpose since times immemorial. Source
Ginger or adrakh
Ginger is among the healthiest (and most delicious) spices on the planet. It is loaded with nutrients and bioactive compounds that have powerful benefits for your body and brain. Ginger is one of the very few superfoods actually worthy of that term. Ginger has a very long history of use in various forms of traditional/alternative medicine. It has been used to help digestion, reduce nausea and help fight the flu and common cold, to name a few. Gingerol is the main bioactive compound in ginger, responsible for much of its medicinal properties. It has powerful anti-inflammatory and antioxidant effects. To read all the 11 health benefits of ginger click here.
Cinnamon or darchini
Cinnamon is a highly delicious spice. It has been prized for its medicinal properties for thousands of years. Modern science has now confirmed what people have known for ages. Cinnamon is one of the most delicious and healthiest spices on the planet. It can lower blood sugar levels, reduce heart disease risk factors and has a plethora of other impressive health benefits. Source
Green cardamom or chhoti ilaichi
The seeds, oils and extracts of cardamom are thought to have impressive medicinal properties and have been used in traditional medicine for centuries. Cardamom is an ancient remedy that may have many medicinal properties. It may lower blood pressure, improve breathing and aid weight loss. What’s more, animal and test-tube studies show that cardamom may help fight tumors, improve anxiety, fight bacteria and protect your liver, though the evidence in these cases is less strong. Source
Photo courtesy- Suchira Gupta
Bay leaf or tej patta
The presence of vitamin A and C along with folic acid and various minerals in bay leaf makes it a nutrient-dense herb. Bay leaves are commonly found in biryani, pulao, soups, curries and most Indian dishes. Also known as tej patta, this culinary herb makes for an integral part of the Indian cuisine, thanks to its distinctive flavour and fragrance. Apart from this, it is also known for its age-old medicinal properties. Scientifically known as Laurus Nobilis, bay leaves are used for treating various health conditions. Source
Cloves or laung
Cloves are best known as a sweet and aromatic spice, but they have also been used in traditional medicine. In fact, animal studies have found that the compounds in cloves may have several health benefits, including supporting liver health and helping stabilize blood sugar levels. This article reviews 8 of the most impressive health benefits of eating cloves.
Black pepper is more than just a kitchen staple. It has been deemed the “king of spices” and used in ancient Ayurvedic medicine for thousands of years due to its high concentration of potent, beneficial plant compounds. Black pepper and its active compound piperine may have potent antioxidant and anti-inflammatory properties. Laboratory studies suggest that black pepper may improve cholesterol levels, blood sugar control, and brain and gut health. Read all the 11 health benefits of black pepper here.
Lemon or nimbu
Research shows lemon water has many potential health benefits. Aside from those, adding lemon to your water may help you drink more throughout the day and keep you hydrated. Staying hydrated is critical to good health, so lemon water is pretty much a win-win. Here are seven ways your body may benefit from lemon water.
Why I am sharing my morning tea? Well this week’s 263 #Foodiemonday bloghop theme is Herbal And Health suggested by Aruna SarasChandra who blog at Vasusvegkitchen. Aruna suggested to share some herbal tea or anything with immunity booster ingredients. Aruna has a wonderful blog with different types of mouthwatering recipes. Her Chocolate and custard jelly cake and Sabudana coconut laddu is in my list to try. You can also visit her YouTube channel for recipe videos.
This recipe is for 3 cup of tea. You can increase or decrease the ingredients. You can also make it without tea and serve hot as kadha. Use black pepper powder or freshly crushed black pepper according to your taste.
Recipe
Tulsi or holy basil – 8 – 10 leaves
Tea leaves – 1 teaspoon
Ginger – 1 teaspoon grated or dry ginger powder
Cinnamon – 1 inch piece crushed or 1/2 teaspoon powder
Black pepper powder or freshly crushed black pepper – 1/8 to 1/4 teaspoon or to taste
Lemon juice to taste
Water – 4 cup
Method
1. Crush the giloy stem with a mortar pestle. You can use 1/2 inch stem more but remember giloy taste bitter.
2. Crush the cardamom, cinnamon and cloves. I have used cinnamon and clove powder. You can grind the cloves to make powder.
3. Tear up tulsi or holy basil leaves and bay leaf with your hands.
4. Mix all the ingredients with water in a pan or kettle.
5. Add black pepper powder to taste. I have used 1/8 teaspoon only.
6. Heat the pan or kettle. When it starts to rolling boil reduce the heat. Let it boil on low heat for 15 minutes.
7. After 15 minutes add tea leaves and switch off the heat. Steep the tea for 3 minutes. If you like strong tea boil for a few seconds more. Or if you like you can strain the tea immediately after removing from heat. I always steep the tea for 3 minutes.
8. Stir and strain the tea in teapot or cups. Add any sweetener of your choice. You can add jaggery powder, sugar, unrefined sugar, honey, stevia etc. Now add lemon juice and enjoy hot aromatic tea anytime.
Stay healthy stay happy!
Notes
1. This recipe is for 3 cup tea. You can increase or decrease the ingredients.
2. Use black pepper powder or freshly crushed black pepper according to your taste.
3. You can also make it without tea leaves and serve hot as kadha.
4. You can also add 1/4 teaspoon grated or powdered nutmeg or jaefhal.
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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