Tag: fasting recipe

Matar Chaat Or Green Peas Curry

Spicy delicious no onion garlic matar chaat or green peas curry. Serve it as a side dish or chaat with green chutney, chopped onion, green chilli, tamarind chutney and a dash of lemon juice. Bhaja moshla or dry roasted mixed spices powder made it aromatic. Get the recipe here. A completely gluten free and vegan recipe. Fasting people can use rock salt.

You can also make it with onion garlic if you want. Just add 1 tablespoon more oil and fry 1 chopped onion and grind few garlic cloves with tomato, ginger and green chilli. But I love without onion garlic version more. You can make according to your choice.

Already shared one dried peas or matar chaat Ghugni.

And some green peas recipe

Matar nimona

Beetroot green with peas and corn

Potato with green peas

Beetroot hummus with green peas

Matar kofta

I have made this curry with green peas but you can also use overnight soaked and boiled dried peas to make it following same method. Make it and enjoy lipsmacking taste as chaat or side dish with puri, paratha, roti or dal chawal.

Recipe

Matar or green peas – 2 cup

Tomato – 1 medium

Green chilli – 3 – 4 or to taste

Ginger – 1 inch piece

Fresh coconut – 2 tablespoon grated, optional

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Chaat masala – 1 teaspoon

Or

Amchur or dry mango powder – 1 teaspoon

Bhaja moshla or roasted spice powder – 1 teaspoon

Oil – 1 tablespoon

Salt to taste

Water – 1/2 cup

Lemon juice – 2 teaspoon or to taste

Method

1. Grind tomato, ginger and 1 or 2 green chilli. Use green chilli according to your taste. Make a smooth paste.

2. Heat oil in a pan. I have used mustard oil but you can use any oil. For onion garlic version see notes.

3. Add ground paste, cumin powder, coriander powder and turmeric powder. Saute till the mixture dried up.

4. Add boiled or frozen green peas, salt and grated coconut if using. Saute for 1 – 2 minutes or till dried up completely.

5. Add water and let it boil. When it starts to rolling boil reduce the heat. Add 2 slit green chilli and cover. Cook on simmer for 10 minutes. You can add more water if require but don’t make it runny, curry should be thick.

6. After 10 minutes add bhaja moshla or dry roasted and powdered spices and lemon juice. Mix well and remove from heat.

7. Taste and adjust salt and lemon juice. Garnish with cilantro or coriander leaves and grated coconut. You can also garnish with ginger julienne and chopped onion.

8. Serve hot with lemon wedges and onion slices.

Notes

1. Add green chilli according to your taste.

2. Few garlic cloves can be added while grinding ginger, green chilli and tomato.

3. To add onion heat 1 tablespoon more oil. And fry 1 finely chopped onion till brown then add ground tomato, chilli, ginger and garlic.

4. 2 teaspoon tamarind paste can be used instead of chaat masala or amchur powder.

Adapted this recipe from the blog of Jolly Makkar. And this recipe is a part of recipe challenge month for this April month. I have used green peas instead of dried peas.

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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Sabudana Or Tapioca Paratha With Sweet Corn, Green Peas And Paneer Or Cottage Cheese / Fasting Food

Sabudana or tapioca paratha or flatbread with sweet corn, green peas and paneer or cottage cheese. A delicious and easy to make fasting food. But you can also enjoy it without fasting. Serve it in breakfast or as a snack with tea or coffee. Make small sized paratha and fry on low heat till brown and crisp. Enjoy hot with any chutney or sauce, fasting or feasting. Sweet corn, green peas and paneer or cottage cheese and spices made this paratha lipsmackingly delicious. Normally sabudana or tapioca used on fasting days but I have made it without fasting and enjoyed in breakfast.

Monday again and this week’s 241 #Foodiemonday bloghop theme is Flatbread Fiesta suggested by Poonam Bachhav who blog at Annapurna. Poonam is a very talented blogger. I always love her different types of thali recipes and beautiful pictures. Visit her space for different types of mouthwatering recipes. Poonam already shared some different paratha or flatbread recipes like Mint and paneer stuffed paratha, Leftover dal paratha, Achari aloo paratha and many more.

Recipe is very simple and easy. Just mash the soaked sabudana well with all the ingredients. Make balls and flatten with your palm. Shallow fry with little ghee or oil till golden brown and crisp. To get crispy paratha shallow fry on low heat. And be careful while flipping the paratha upside down to avoid breaking. Use green chilli and crushed black pepper according to your taste. If you want your paratha more spicy, add some more finely chopped green chilli or freshly crushed black pepper powder. You can also use black pepper powder. Vegan people can skip paneer or use tofu.

Recipe

Sabudana or tapioca – 1/4 cup

Potato – 1, boiled

Green peas – 1/3 cup, boiled or frozen

Sweet corn – 1/3 cup, boiled or frozen

Fresh coconut – 2 tablespoon, grated

Paneer or cottage cheese – 1/4 cup, grated or mashed

Green chilli – 1 – 2, finely chopped

Cilantro or coriander leaves – handful, chopped

Ginger – 1 inch piece, grated

Salt or rock salt to taste

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon

Or

Lemon juice – 1 teaspoon or to taste

Freshly crushed black pepper – 1/2 teaspoon

Oil or ghee/clarified butter to shallow fry

Method

1. Soak the sabudana or tapioca in water for 3 hours. After 3 hours sabudana will be soft. Check by pressing with your finger tips. If its not soft then let it soak for 30 to 60 minutes more. I have soaked for 3 hours.

2. Peel and grate or mash the boiled potato.

3. Drain the water of sabudana completely.

4. In a bowl mix soaked and drained sabudana, mashed or grated boiled potato, green peas, sweet corn, mashed or grated paneer or cottage cheese, grated coconut, ginger, green chilli, chopped cilantro or coriander leaves, cumin powder, freshly crushed black pepper, salt, chaat masala powder or lemon juice.

5. Mix and mash well. Taste and adjust salt and lemon juice if using.

6. Make balls to make paratha. Small or large as you want to make your paratha. I have made 4 paratha out of this dough.

7. Take a ball and press with your palm. If your dough is sticky grease your palm with little oil. Or keep the dough in refrigerator for 30 to 60 minutes. I kept the dough in refrigerator for an hour.

8. Make a round disc by pressing gently with your palm. Heat a pan and brush little oil or ghee in the pan. Place the circle on the pan and reduce the heat. Drizzle little oil or ghee over the paratha.

9. Shallow fry on simmer till edges becomes brown. Flip carefully to avoid breaking. Fry the other side too till brown.

10. Serve hot with any chutney or yogurt.

Notes

1. Use chilli according to your taste. Add more chilli if you want your paratha spicy.

2. You can use 1 – 2 tablespoon more coconut if you want.

3. Vegan people can omit paneer or use tofu.

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

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

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Mint Orange Lassi

Everyone stay home stay safe. This time we have to make something delicious and nutritious with easily available ingredients. Sharing a delicious fruity lassi to satisfy your sudden hunger pangs or sweet cravings.

Mint orange lassi with honey. Different but a very delicious and filling drink with yogurt, orange juice, banana and mint leaves. You will also love the flavour. This lassi is also great for fasting days. Banana and yogurt made this lassi filling. Lassi is also very flavorful because of mint and orange.

You may like some more yogurt based drinks on this blog.

1. Banana almond mint smoothie

2. Cucumber smoothie or chhach/lassi

3. Misti doi parfait

4. Guava banana smoothie

5. Cold soup

239 #Foodiemonday bloghop theme is Cool Lassi suggested by Mayuri Patel who blog at Mayuris Jikoni. Mayuri is a very talented blogger. I always love her baked recipes like Fig amaranth cookies, Carrot oatmeal cookies and Thandai muffins etc. And also visit her space for many authentic Gujarati recipes. I am sure you will love her wonderful recipes.

Mayuri wisely suggested lassi this week. From yesterday maximum state of our country under lockdown. Praying for everyone’s well being. Stay safe stay healthy. This lassi is very filling and delicious. And also easy to make. Just combine everything and blend. You can enjoy it room temperature or chilled. You can add some ice cubes in the glass or use everything chilled. I have used chilled yogurt so didn’t use ice cube. Or keep the lassi in refrigerator to be chilled. Always use thick yogurt. I have used homemade yogurt but you can also use store bought. Banana is optional, you can skip it. But I recommend to add banana. Banana will make your lassi filling and more delicious.

Recipe

Yogurt – 1 cup

Orange juice – 1/2 cup

Orange zest – 1/2 teaspoon

Mint leaves – 2 tablespoon

Banana – 1

Honey – 1 & 1/2 tablespoon or to taste

Method

1. Peel and chop the banana. Rinse the mint leaves well.

2. In a blender add yogurt, orange juice, orange zest, mint leaves, chopped banana and honey. Blend till smooth and frothy.

3. Taste and add more honey if require. Blend again. For more sweetener option see notes.

4. Pour the lassi in your favourite glass. You can add some ice cubes if you want. Garnish with mint leaves and pistachios. Serve chilled or room temperature.

Notes

1. You can use 1 tablespoon more mint leaves if you want.

2. You can use any sweetener like sugar, stevia etc.

3. Add honey according to your taste.

4. For chilled lassi add some ice cubes in the glass before pouring lassi. Or use chilled yogurt. Or keep the lassi in refrigerator for 30 to 60 minutes before serving.

Praying healthy and peaceful life for you and your family. Stay home stay safe. Please follow all the protective instructions adviced by WHO .

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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        Lauki Kheer Or Bottle Gourd Pudding

        Lauki/dudhi or bottle gourd kheer. Simple and easy recipe but taste is divine. You don’t need much time to make this delicious kheer or pudding if you have grated and boiled bottle gourd ready. Condensed milk gives enough sweetness so you don’t need to add sugar. Don’t skip saffron. It will give a lovely colour and flavour.

        You may like some more kheer or pudding recipes on this blog.

        1. Kheer komola or orange kheer

        2. Rasgulla kheer/paesh or pudding

        3. Khajur or nolen gur kheer

        4. Chhena kheer or chhanar payesh

        5. Rice kheer or pudding

        6. Chakhao kheer or black rice pudding

        This week 237 #Foodiemonday bloghop theme is Holi on my platter.

        Recipe is very easy. Boil the milk with saffron on simmer until becomes half. Add condensed milk, boiled and squeezed grated bottle gourd, dry fruits and cardamom powder Cook till kheer becomes semi thick. Kheer will become thick when cool. You can add any dry fruits of your choice.

        Recipe

        Milk – 4 cup

        Saffron – a pinch

        Bottle gourd or lauki – 1/4 cup, grated, boiled and squeezed

        Condensed milk – 1/4 cup

        Cardamom powder – 1/2 teaspoon

        Raisin – 2 tablespoon

        Cashew nuts – 2 tablespoon

        Method

        1. Soak the raisins in water.

        2. Chop the cashew nuts into 4 pieces.

        3. Drain and squeeze the boiled bottle gourd well. I have measured after squeezing. It should be tightly packed 1/4 cup.

        4. Heat milk in a heavy bottom pan. Add saffron. When it starts to rolling boil reduce the heat. Cook on simmer until milk becomes half. Stir in regular interval and scrape the sides of the pan.

        5. Add boiled and squeezed bottle gourd and condensed milk. Mix well.

        6. Add soaked raisins and chopped cashew nuts. Cook on simmer till kheer becomes thick. Don’t make too dry. Kheer will be more thick when cool.

        7. Remove from heat and let it cool down.

        8. Garnish with shredded almond and pistachio. Serve warm, chilled or room temperature. Enjoy the heavenly taste.

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

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

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        Buckwheat Waterchestnut And Banana Halwa

        Buckwheat or kuttu atta,Waterchestnut or singhara atta/flour and banana halwa.
        Gluten free, delicious and healthy dessert. This hot halwa is perfect for this cold weather. And its also a tasty and filling fasting recipe.
        Nutritious buckwheat flour, low calorie Waterchestnut flour, banana, jaggery and little ghee or clarified butter made this halwa super yummy. You can add 1-2 tablespoon ghee or clarified butter more if you wish. I have used 1 ripe banana but you can use 2 bananas if you want.

        Buckwheat is gluten-free, a good source of fiber, and rich in minerals and various plant compounds, especially rutin.
        As a result, buckwheat consumption is linked to several health benefits, including improved blood sugar control and heart health.

        Water chestnuts are aquatic vegetables that are nutritious and delicious.
        They are a great source of antioxidants and other compounds that may help prevent diseases linked with age, such as heart disease and cancer.
        Water chestnuts are also highly versatile and can be added to a variety of dishes.
        Try adding water chestnuts to your diet today to reap their health benefits.

        Bananas are a popular fruit that happens to provide numerous health benefits.
        Among other things, they may boost digestive and heart health due to their fiber and antioxidant content.
        They may even aid weight loss, as they’re relatively low-calorie and nutrient-dense.
        Ripe bananas are a great way to satisfy your sweet tooth. What’s more, both yellow and green bananas can keep you healthy and feeling full.
        Source

        Jaggery or gur has immense health benefits.
        Here are 15 jaggery benefits everyone should know –

        1. Prevents constipation: Jaggery activates the digestive enzymes in the body, stimulates bowel movements and thus helps prevent and relieve constipation.

        2. Detoxes the liver: Jaggery is a natural body cleanser, further reducing the workload of the liver.

        3. Treats flu-like symptoms: Fight symptoms of a cold and cough with the help of gur. All you need to do is mix it with warm water and drink up, or even add it in your tea instead of sugar to reap the benefits.

        4. Blood purifier: One of the most well-known benefits of jaggery is its ability to purify the blood.

        5. Boosts immunity: Jaggery is loaded with antioxidants and minerals such as zinc and selenium, which in turn help prevent free-radical damage and also boost resistance against infections. Jaggery also helps increase the total count of haemoglobin in the blood.

        6. Cleanses the body: Jaggery is one of the best natural cleansing agents for the body, hence it is advised to eat jaggery to remove unwanted particles from the body.

        7. Eases menstrual pain: Jaggery, due to its richness in many essential nutrients, is an effective natural treatment for menstrual problems, especially providing relief from cramps.

        8. Prevents anaemia: Jaggery is rich in iron and folate which help prevent anaemia by ensuring that a normal level of red blood cells is maintained.

        9. Boosts intestinal health: Jaggery also boosts intestinal strength due to its high magnesium content.

        10. Cools the stomach: Jaggery helps in maintaining normal body temperature which helps in keeping your stomach cool.

        11. Controls blood pressure: Jaggery contains potassium and sodium, which play an important role in the maintenance of acid levels in the body.

        13. Relieves joint pain: “If you suffer from aches and pains in your joints, eating jaggery can provide you with much-needed relief”, says Dr. Manoj K. Ahuja, Sukhda Hospital.

        14. Weight loss: “Jaggery is surprisingly effective as an aid for weight loss. This is because jaggery is a rich source of potassium, which is a mineral that helps in the balance of electrolytes as well as building muscles and boosting metabolism.

        15. Good source of energy: While sugar is a simple carbohydrate that gets absorbed in the bloodstream instantly and gives instant energy, jaggery is a complex carbohydrate that gives energy to the body gradually and for a longer time.
        To read more about health benefits of jaggery click here.

        Ghee contains good amount of healthy fats, vitamin A, E and D. Although, many of us think that the high content of fat in ghee is bad for health but, if you don’t know this, fat is something which is one of the major nutrients that is required by our body to function properly. Ghee is full of omega-3 fatty acids, which are good fats and are essential for improving the brain and heart health. It also provides a lot of energy to the body. So, overall, we can say that ghee is quite nutritious and healthy.
        Source

        Monday again and this week’s 226 #Foodiemonday bloghop theme is Grandma’s remedies suggested by Narmadha who blog at Nams Corner.
        Do visit her space for many wonderful recipes. I have already bookmarked her No bake biscuit nuts cake recipe. I will try it soon.

        As a remedy earlier I have shared Turmeric shot with tulsi or holy basil
        And Golden smoothie with turmeric and aloe vera.
        There are so many other remedies like tulsi and honey. My mom used to make it daily for my daughter. Juice of tulsi or holy basil and honey protect the kids from cold.

        Eating a small piece of raw turmeric with jaggery in the morning boost immune system and prevent from seasonal diseases.

        Half teaspoon juice of small leaves of harsingar or night jasmine mixed with honey is a very good remedy for kid’s stomach worms. Honey will reduce the bitterness of leaves.
        Harsingar leaves also have anti-arthritic properties. Boil the leaves of harsingar or night jasmine in water and strain. This water will reduce the pain and inflammation.

        List is so long. This time not like remedy but sharing a nutritious dessert. Weather is too cold and this hot halwa will give some comfort and also soothe a sore throat.

        Recipe

        Buckwheat flour or kuttu atta – 1/4 cup

        Waterchestnut flour or singhara atta – 1/4 cup

        Jaggery – 1/3 cup, grated or powdered

        Ripe banana – 1

        Ghee or clarified butter – 2 tablespoon

        Water – 1 cup

        Cashew nuts – 1 tablespoon, sliced

        Almond – 1 tablespoon sliced

        Raisins – 1 tablespoon

        Cardamom powder – 1/2 teaspoon

        Pistachios to sprinkle

        Method

        1. Peel and mash the banana and keep aside. You can use 1 more banana if you like.

        2. Heat ghee in a heavy bottomed pan or nonstick pan.

        3. Add buckwheat and Waterchestnut flour. Fry on low heat until flour starts to change it’s colour. It becomes light brown and you will get a lovely aroma.

        4. Add sliced cashews, almonds and raisins. Fry for a minute.

        5. Add mashed banana and mixed well. Saute for a minute. Keep the heat low. Flour shouldn’t be burn.

        6. Now add jaggery and water. Mix well. Break the lumps with spatula. Increase the heat and keep stirring. Cook until the mixture dried up and comes together.

        7. Add cardamom powder, mix and remove from heat. You can drizzle little ghee at the end. I didn’t.

        8. If you want to keep it little runny add 1/4 cup water and little more jaggery powder.

        9. Garnish with sliced cashews, almonds and pistachios.
        Serve hot.

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

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

        Happy Maha Nabami.
        May Goddess Durga bless you with lots of prosperity, happiness, health, wealth and good fortune. Today is the last day of Durga Puja. Pray, eat, laugh and enjoy the day 😊

        Get some details of Durga Puja here.

        Peach spread stuffed chocolate modak.
        A very easy to make and delicious chocolate flavoured modak made with khoya/mawa or dried milk and stuffed with yummy peach spread. You can feel the divine taste.

        Got this super yummy peach spread from Pushpita Aheibam of Pushpitas Chakhum. Thanks Pushpita.

        You may like two more modak recipes on this blog. Click on the name below to get recipe.

        1. Quick dry fruit coconut modak

        2. Gulkand stuffed chocolate modak

        This week’s 216 #Foodiemonday blog hop theme is Vijayadashami treat or Dussehara special recipe. My contribution is this stuffed chocolate modak.

        Everytime on Vijayadashami or Dassehara we usually make different kinds of sandesh, rasgulla, gulab jamun, or pantua, kheer kadam, malpua etc.
        But this time sharing Ganapati Bappa special modak. Look at the idol above, Ganapati bappa is also there.
        So why not modak. Try out this modak at home and enjoy the heavenly taste.
        You can use dark chocolate or cocoa powder, use whatever you have. Both will be equally delicious.

        Recipe

        Khoya/mawa or dried milk – 4 cup

        Sugar – 1 cup

        Dark Chocolate – 1/2 cup, grated or finely chopped

        Or

        Cocoa powder – 2 tablespoon

        Vanilla essence – 1 teaspoon

        Peach spread – as required

        Method

        1. Mash the khoya/mawa or dried milk with sugar. You can use your food processor or blender to make the mixture smooth.
        I have use homemade khoya or mawa. Get the method of making mawa here.

        2. Heat a pan and add the khoya and sugar mixture.

        3. Cook on low heat and stir continuously to avoid sticking at the bottom.

        4. When the mixture about to dried up add grated dark chocolate or 2 tablespoon cocoa powder and mix well.

        5. When the mixture starts to leave the sides add vanilla essence and remove from heat. Don’t over cook. Over cooking will make the mixture hard.

        6. Mash the mixture again when it still warm. Mash to make it smooth.

        7. If you have modak mould, fill 3/4 of mould with khoya mixture. Make hole in the middle with your finger. Fill the hole with 1/4 to 1/2 teaspoon peach spread. Amount of filling depends on the size of your modak mould. See note for more option.

        8. Fill the remaining space of the mould. Fill the mould tightly to get perfect shape.

        9. Open the mould and take out the modak.

        10. If you don’t have modal mould make small balls with the mixture.
        Flatten the ball with your palm. Place peach spread in the middle. Close the edges and make laddu or give shape of a modak.

        11. Serve immediately or keep in the refrigerator for later. You can keep it in the refrigerator for 6-7 days.

        Note

        Any jam, preserve or spread can be used instead of peach spread. Use your favourite spread for filling.

        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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        Fruity Salad With Dried Basil

        Fruity salad with dried basil.
        Sharing one of my favourite and simple yet tasty and flavourful salad.
        A healthy, easy to make and delicious salad.
        Serve this salad with lunch or dinner or enjoy a bowl full only salad. You can add any of your favourite fruit in it. I have used apple, pear, pomegranate, sweet corn and tomato. I have also added dry roasted almond and fresh coconut to add some crunch.
        You may like some more salad recipes on this blog.

        1. Corn salad

        2. Fruity salad with parsley

        3. Peas chickpeas low calorie salad

        4. Mango pomegranate tender coconut salsa

        5. Watermelon salsa

        Sending this salad to this week’s Foodiemonday bloghop. I am late today. My kitchen is under renovation. So I have decided to skip this week. But my lovely friend Preethi Prasad suggested me to try something. In evening when the carpenters stopped their work for today I have made this simple yet healthy and delicious salad with whatever I had in my pantry. And very happy with the taste and flavour. Thanks Preethi.

        This week 212 #Foodiemonday bloghop theme is salad stories suggested by our bloghop member and very talented blogger Narmadha. Narmadha blog at Nams Corner. Check out her space for different kinds of recipes. I especially love her dessert recipes. You can also get non-veg recipes on her blog.

        I have used apple, pomegranate, pear, cucumber, coconut and tomato. You can use any fruit of your choice. Finely chopped onion can be used in the salad. Sometimes I also add little garlic powder but today I have made it without onion garlic. You can also use mint leaves or cilantro/coriander leaves in the salad if you want.

        Recipe

        Apple – 1 small, cubed

        Pomegranate arils – 1/2 cup

        Pear – 1 small, cubed

        Fresh coconut – 1/4 cup, finely chopped

        Almonds – 2 tablespoon, dry roasted

        Sweet corn kernels – 1/2 cup, boiled

        Cucumber – 1 small, peeled and cubed

        Tomato – 1, cubed

        Pink or black salt or rock salt – to taste

        Freshly ground black pepper – to taste

        Dried basil – 1 teaspoon

        Ginger powder – 1/2 teaspoon, optional

        Lemon juice – 2 tablespoon

        Vinegar – 1 tablespoon

        Method

        1. Slice the dry roasted almonds.

        2. In a glass bowl combine all the fruits, tomato, cucumber and sweet corn.

        3. Add black, pink or rock salt, freshly ground black pepper, dried basil, vinegar and lemon juice.

        4. Add dry ginger powder if using. You can also use ginger julienne or grated ginger if you like the flavour of ginger.

        5. Mix well. Taste and add more salt and lemon juice if required.

        6. Serve immediately or keep in the refrigerator and serve chilled.

        Notes
        1. You can use any herbs of your choice instead of basil.
        2. Finely chopped or sliced onion can be used in the salad.

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

        I would love to hear from you. Please share your thoughts and suggestions in comment.
        Please visit my facebook page and hit the like button to get the latest update
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        Hazelnut Honey Chocolate Mango Smoothie

        Hazelnut honey chocolate mango smoothie.
        Healthy delicious chocolaty and creamy smoothie. You can also serve it as a chilled dessert. Enjoy the chocolaty and lip-smacking taste.
        I have already shared lots of smoothies on this blog. Get the recipes here.

        If you are vegan use coconut milk, almond milk, soy milk or any non dairy milk of your choice. Also dairy milk can be used. Choice is yours but I love coconut milk in my smoothies. Use any milk and enjoy the heavenly taste.
        We already discussed about chocolate, mango and honey. This time used hazelnut in this smoothie. We loved the mixed taste of hazelnut, chocolate and mango. If you don’t have mango, you can use apple, banana, pear or any fruit.

        Hazelnuts make a tasty snack and are a great addition to many dishes. When a person includes them in a balanced, calorie-controlled diet, the nuts also provide several health benefits.
        Hazelnuts contain:
        vitamin E, healthful fat, protein and dietary fiber.
        Eating more hazelnuts may improve a person’s health in a variety of ways.

        Hazelnuts may:

        1. Support bowel movements
        2. Reduce weight gain
        3. Protect against cell damage
        4. Lower levels of harmful cholesterol
        5. Improve insulin sensitivity
        6. Support heart health
        7. Reduce inflammation
        8. Improve sperm count
        Source

        Mango season is about to end so check out some more mango recipes on this blog.

        1. Black rice pudding and mango parfait

        2. Mango walnut choco chips muffins

        3. Dairy free mango pineapple smoothie

        4. Sugar free mango coconut laddu

        5. Mango rasgulla

        6. Mango cobbler cookies

        7. Mango steamed sandesh or aam bhapa sondesh

        8. Mango pomegranate overnight oats parfait

        9. Vegan mango peach pear smoothie

        10. Mango pomegranate and tender coconut salsa

        11. Mango litchi fudge or barfi

        12. Eggless no bake no gelatin no butter mango cheesecake

        13. Paneer or cottage cheese and mango smoothie

        14. Mango kalakand

        15. Mango sandesh

        16. Mango banana smoothie

        17. Eggless mango mug cake

        18. Mango coconut and flax seed smoothie

        I have used everything chilled to make this smoothie. You can add some ice cubes if you want. Sweetness is perfect for me. If you like your smoothie more sweet, taste after blending. Add 1 teaspoon more honey if require. You can also use cashew nuts, almond or any nuts of your choice.

        Recipe

        Hazelnut – 4 tablespoon, roasted

        Honey – 1 tablespoon

        Milk – 1 & 1/2 cup, coconut, soy, almond or dairy

        Chocolate – 4 tablespoon, grated or finely chopped

        Mango – 1 cup, cubed

        Method

        1. Dry roast the hazelnut on a pan till fragrant if you have unroasted hazelnut.

        2. In a blender add roasted hazelnut, cubed mango, grated or finely chopped chocolate and honey.

        3. Blend and add milk. You can also add some ice cubes if you want.

        4. Blend till smooth and frothy. Taste and add little more honey if require and blend again.

        5. Pour the mixture into a glass. Top with grated chocolate and mango.
        Serve immediately or keep in refrigerator and serve chilled as a dessert.

        Notes
        1. Vegan people can use coconut milk, almond milk, soy milk or any milk of your choice.
        2. You can use apple, banana, pear or any fruit instead of mango.
        2. Cashew nuts, almond or any nuts can be used in this smoothie.

        Sending this post to two groups.
        This month time for A to Z challenge, a challenge initiated on Facebook Group, created by Jolly and Vidya.
        Wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month. This month’s Alphabet is letter H. And I have made this smoothie with double H, honey and hazelnut.

        Monday again and this week’s 202 #Foodiemonday bloghop theme is #KuchMeethaHoJaye suggested by Renu Agrawal Dongre who blog at Cook with Renu. Do visit her space for some awesome recipes. This week we have to share a recipe with chocolate.

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

        I would love to hear from you. Please share your thoughts and suggestions in comment.
        Please visit my facebook page and hit the like button to get the latest update
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        Cucumber Curry / Fasting Recipe

        Cucumber curry.
        An easy and delicious recipe for fasting days. You can serve it with sabudana khichdi or any fasting foods. Or enjoy it bowl full without anything as I did. Coconut, almond, green chilli and kokum made it super yummy.
        Got this recipe from Mahesh Khole. Remember Mahesh who shared his Bombay duck fry on this blog as a guest post.
        He gave me the recipe one year ago. Made it many times. Today sharing it with my readers.

        Low calorie cucumber is best for fasting days.
        Though commonly thought to be a vegetable, cucumber is actually a fruit.
        It’s high in beneficial nutrients, as well as certain plant compounds and antioxidants that may help treat and even prevent some conditions.
        Also, cucumbers are low in calories and contain a good amount of water and soluble fiber, making them ideal for promoting hydration and aiding in weight loss.
        Cucumbers are a refreshing, nutritious and incredibly versatile addition to any diet.
        They are low in calories but contain many important vitamins and minerals, as well as a high water content.
        Eating cucumbers may lead to many potential health benefits, including weight loss, balanced hydration, digestive regularity and lower blood sugar levels.
        To read more about cucumber benefits click here.

        Our this week’s 191 #Foodiemonday bloghop theme is #dahidelight suggested by Priya Iyer who blog at The world through my eyes. Check out her blog for traditional and authentic recipes.

        Recipe is very simple. I have added almond and melon seeds for thickness of the gravy and little ginger for taste. Mahesh suggested to add butter milk. But I have used curd, you can use buttermilk or can skip both. If you don’t have kokum then no problem you can also make it without kokum. First time I made it without kokum. If you are making it without kokum don’t skip curd. For fasting foods we use ghee or clarified butter but you can also use oil if you want.

        Recipe

        Cucumber – 2

        Coconut – 1/4 cup, grated or finely chopped

        Melon seeds – 2 tablespoon

        Almond – 8-10

        Dry red chilli – 1

        Cumin seeds – 1 teaspoon

        Peanut – 2 – 3 tablespoon, dry roasted and crushed

        Curd – 1/3 cup

        Green chilli – 1 – 2

        Grated ginger – 1/2 teaspoon, optional

        Kokum – 1 – 2 pieces

        Slit green chilli – 2

        Ghee or clarified butter – 1 tablespoon

        Rock salt and sugar to taste

        Method

        1. Rinse and peel the cucumber. Cut in cubes.
        Taste before cutting. It should not be bitter.

        2. Soak the almonds in hot water. Peel when cool.

        3. Grind coconut, ginger, green chilli, peeled almond and melon seeds all together. Make a smooth paste.

        4. Heat ghee or clarified butter in a pan.

        5. Add cumin seeds and dry red chilli.
        When the seeds crackle add cubed cucumber and rock salt.

        6. Saute till moisture of cucumber evaporate and dried up.

        7. Add the ground paste. Saute for 1-2 minutes.

        8. Add well beaten curd, water, 2 slit green chilli, kokum and sugar.

        9. When it starts to rolling boil reduce the heat. Cover and cook on simmer for 10 minutes. Stir in between.

        10. Remove the cover. There should be thick gravy. If it runny cook on high heat for a few minutes more.

        11. Add roasted and crushed peanuts and mix.

        12. Taste and adjust the seasoning and remove from heat.
        Your cucumber curry is ready.

        13. Garnish with almond and chilli. You can garnish with coriander leaves if you like.

        14. Serve hot bowl full or serve with sabudana khichdi.

        Notes
        1. Add chilli according to your taste.
        2. If you want you can skip curd.

        3. Cashew nuts can be used instead of almond.

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

        I would love to hear from you. Please share your thoughts and suggestions in comment.
        Please visit my facebook page and hit the like button to get the latest update
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        Vegan Fruity Golden Smoothie With Turmeric And Aloe Vera

        Vegan fruity golden smoothie with fresh turmeric and Aloe Vera.
        Dairy free golden smoothie with fresh turmeric, ginger, Aloe Vera gel, grapes, orange, carrot, cucumber, coconut milk and flavoured with mint and cinnamon. A perfect breakfast smoothie for weight watchers.

        You don’t need to make juice of orange and carrot. Just use finely chopped or grated carrot and remove the skin and seeds of orange before using. Smoothie is enough sweet due to orange and carrot so you don’t need any sweetener.
        You can get some more smoothie recipe here.

        Turmeric is known for it’s healing compounds curcumin. Ginger is high in gingerol, a substance with powerful anti-inflammatory and antioxidant properties.
        Earlier I have shared turmeric shot recipe. Click here to get the recipe.

        Here are some health benefits of the ingredients used in this smoothie.
        1. Orange is high in Vitamin, C. Healthy immune system. Prevents skin damage. Keeps blood pressure under check. Lowers cholesterol. Controls blood sugar level. Lowers the risk of cancer.
        Source

        2. Grapes are packed With Nutrients, Especially Vitamins C and K. High Antioxidant Contents May Prevent Chronic Diseases. Plant Compounds May Protect Against Certain Types of Cancer. Beneficial for Heart Health in Various Impressive Ways. May Decrease Blood Sugar Levels and Protect Against Diabetes.
        Source

        3. Carrots health benefits includes supporting healthy eyes, a good source of antioxidants, supporting healthy heart, supporting health teeth and gums, treating wounds, improving brain health and cognitive functions, fighting cancer, supporting better digestion, maintaining youthful age, supporting healthy hair and skin and lowering the risk of developing diabetes.
        Source

        4. Though commonly thought to be a vegetable, cucumber is actually a fruit.
        It’s high in beneficial nutrients, as well as certain plant compounds and antioxidants that may help treat and even prevent some conditions.
        Also, cucumbers are low in calories and contain a good amount of water and soluble fiber, making them ideal for promoting hydration and aiding in weight loss.
        Source

        5. Turmeric Contains Bioactive Compounds With Powerful Medicinal Properties .Curcumin Is a Natural Anti-Inflammatory Compound. Turmeric Dramatically Increases the Antioxidant Capacity of the Body. Curcumin Boosts Brain-Derived Neurotrophic Factor, Linked to Improved Brain Function and a Lower Risk of Brain Diseases.
        Source

        6. Aloe Vera contains healthful plant compounds. Antioxidant and antibacterial properties. Accelerates the healing of burns. Reduces dental plaque. Helps treat canker sores. Reduces constipation. May improve skin and prevent wrinkles. Lowers blood sugar levels.
        Source

        Now coming to the easy and simple recipe. Just combine everything and blend till the mixture becomes smooth. I don’t like the flavour of fresh turmeric so I have added cinnamon. Because of mint leaves and cinnamon you hardly notice turmeric flavour. If you want you can omit mint or cinnamon. But I recommend to use both for a lovely flavour.

        Recipe

        Grapes – 1 cup

        Orange – 1 large or 2 small

        Carrot – 1, grated or finely chopped

        Cucumber – 1, optional

        Ginger – 1/2 inch piece, optional

        Fresh turmeric – 1/2 inch piece

        Mint leaves – few

        Lemon juice – 1 – 2 tablespoon or as require

        Aloe Vera gel – 1 – 2 tablespoon

        Coconut milk – 1/2 cup

        Cinnamon powder – 1/2 teaspoon, optional

        Method

        1. Peel and remove the seeds of orange. I have small oranges so used two oranges. If you have large orange then use one.

        2. Peel and chop the cucumber. Taste before using. Cucumber should not be bitter.

        3. Peel and grate or finely chop the ginger and fresh turmeric.

        4. Combine everything, add 1 tablespoon lemon juice and blend till smooth and frothy. Taste and add more lemon juice if require.

        5. Pour in your favourite glass. You can add some ice cubes in the glass if you want.

        6. Garnish with mint leaves, cucumber and lemon wedges. Serve chilled or in room temperature.

        Notes
        1. If you want sweeter smoothie omit the cucumber
        2. If you don’t like cinnamon then you can skip it.
        3. Add lemon juice according to your taste.

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

        I would love to hear from you. Please share your thoughts and suggestions in comment.
        Please visit my facebook page and hit the like button to get the latest update
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