Til Badam Laddu Or Sesame Almond Laddu

Happy makar sankranti in advance.
Sesame seeds almond laddu or til badam laddu/nadu with khajur/nolen gur or date palm jaggery and khoya/mawa or dried milk. Try this winter delicacy and enjoy the delectable taste.
Til or sesame seeds, jaggery and almond everything have some nutritious benefits and perfect for winter.

I have used homemade soft khoya/mawa or dried milk. Get the recipe here.
But you can also use store bought mawa. Grate the mawa before using.
Normal cane jaggery can also be used to make this laddu. I have used date palm jaggery and we love the flavour of this jaggery so I didn’t use cardamom powder. But if you are using cane jaggery, don’t forget to add cardamom powder at the end.

You may like some more recipes with khajur or nolan gur or date palm jaggery and some sankranti special recipes on this blog. Click on the name below for recipe.

1. Date palm jaggery oats dry fruits cookies

2. Payesh or rice pudding with date palm jaggery

3. Coconut jaggery barfi

4. Moong dal fried and baked pithe

5. Semolina or rawa cake

6. Coconut sandesh with date palm jaggery

7. Baked dudh puli

8. Gokul pithe

9. Malpua

I have used sesame seeds, almonds and date palm jaggery to make these laddu.
Sesame seeds are a good source of healthy fats, protein, B vitamins, minerals, fiber, antioxidants, and other beneficial plant compounds.

Almonds contain lots of healthy fats, fiber, protein, magnesium and vitamin E.
The health benefits of almonds include lower blood sugar levels, reduced blood pressure and lower cholesterol levels. They can also reduce hunger and promote weight loss.

Jaggery contains more nutrients than refined sugar because of its molasses content.
Molasses is a nutritious by-product of the sugar making process, which is usually removed when making refined sugar.
Jaggery may also contain small amounts of B vitamins and minerals, including calcium, zinc, phosphorus and copper.
One commercially available product, SugaVida, is a granulated palm jaggery that is claimed to be a good source of naturally occurring B vitamins.
Source

This week our 229 #Foodiemonday bloghop theme is sankranti special recipes. And my humble contribution is this til badam laddu with khajur or nolen gur.
You don’t need much ingredients to make this delicious sweet. Only four ingredients are used to make these laddu. Til or sesame seeds, jaggery, almond and khoya or mawa. Make this quick, healthy, easy and heavenly laddu to serve on makar sankranti or enjoy anytime as a sweet. You can also double the recipe.

Recipe

Sesame seeds or til – 1/4 cup

Almond – 1/4 cup

Khoya or dried milk – 1/4 cup, tightly packed

Khejur gur or date palm jaggery – 1/2 cup, grated or finely chopped

Or

Cane jaggery – 1/2 cup

Cardamom powder – 1/2 teaspoon, optional

Method

1. Dry roast the almonds in a pan till crisp. Grind the roasted almonds when cool.

2. In a pan dry roast the sesame seeds or til on low heat. Stir constantly, sesame seeds should not be burn. When seeds becomes light brown and fragrant remove from heat. Transfer the seeds on a plate.

3. Heat khoya/mawa or dried milk in a heavy bottom or nonstick pan. Cook on low heat for 1 – 2 minutes. Stir constantly to avoid sticking to the bottom.

4. Add jaggery and mix well. Cook again and keep stirring.

5. When the mixture about to dried up add roasted sesame seeds and ground almonds and mix.

6. If you are using cane jaggery add 1/2 teaspoon cardamom powder and mix. I have used khaju/nolen gur or date palm jaggery so I didn’t.

7. Cook till everything combine well and dried up.

8. Grease your palm with little ghee or clarified butter and make small balls.

9. Roll the balls into laddu when still warm. You will feel difficulty to give shape if the mixture cool down.

10. Make balls small or little larger or your desired size. I like small bite size balls.
Serve immediately or store in airtight container when the Laddu completely cool down.

Enjoy as a sankranti delicacy or to satisfy your everyday sweet cravings.

Notes
1. Normal cane jaggery can be used instead of date palm jaggery.
2. You can also use any dry fruits of your choice.

3. Double the ingredients if you want to make a large batch.

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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Gobhi Palak Paneer Or Cauliflower With Spinach And Cottage Cheese

Gobhi palak paneer or cauliflower with spinach and cottage cheese.
A spicy, rich and delicious curry to serve with any type of bread or rice.
Paneer, cashew nuts, melon seeds and spices made this cauliflower curry rich spicy and mouthwatering.

You may like some more cauliflower recipes on this blog.

1. Cauliflower with ginger julienne

2. Cauliflower with coconut and poppy seeds

3. Fulkopir paturi

4. Spicy cauliflower stir fry

Monday again and our this week’s 228 #Foodiemonday bloghop theme is winter delight suggested by Priya Iyer who blog at The World Through My Eyes. Priya is a very talented blogger and a very dear friend. Do visit her space for lots of healthy and yummy recipes. I love her healthy and delicious recipes. Recently loved her Thai pineapple salad. I am going to try it soon.

I have used two winter special vegetables cauliflower and spinach in this curry. We can get all the vegetables round the year these days. But seasonal vegetables taste best. This curry is also perfect for a party side dish. Its goes well with any type of Indian bread or rice dishes. Sauteed and ground onion, tomatoes, garlic, ginger, chili, cashews, melon seeds, cardamom, cinnamon and cloves made this curry thick, creamy and delicious.

Recipe

Cauliflower – 1, medium

Spinach – 100 grams

Paneer or cottage cheese – 1 cup, crumbled

Cashew nuts – 7 – 8

Melon seeds – 2 tablespoon

Onion – 1 large, sliced

Garlic cloves – 5 – 6

Ginger – 1 inch piece

Tomato – 2 medium, chopped

Green chilli – 3 – 4 or to taste, chopped

Green cardamom – 2

Cinnamon – 1 inch piece

Cloves – 3

Oil – 4 tablespoon

Salt to taste

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Method

1. Cut the cauliflower in small florets. Rinse well and keep aside.

2. Clean wash and chop the spinach.

3. Peel and chop the ginger and garlic roughly.

4. Heat 2 tablespoon oil in a pan. Add green cardamom, cloves and cinnamon.
Add sliced onion, chopped green chilli, ginger and garlic. Fry until onion becomes brown.

5. Add chopped tomatoes and saute till tomatoes becomes mushy.

6. Add cashew nuts, melon seeds and chopped spinach. You can use almond instead of cashew nuts if you want. Use soaked and peeled almonds if using.
Saute till spinach cooked well.

7. Add crumbled paneer or cottage cheese. I have used homemade paneer or cottage cheese. Mix well and saute for 2 minutes. Let the mixture cool down.

8. Now grind into a smooth paste with the help of little water.

9. Heat remaining 2 tablespoon oil in a pan. Add cauliflower florets and salt. Fry till the florets becomes golden brown.

10. Add ground mixture, cumin powder, coriander powder, turmeric powder and garam masala powder. Mix well.
Saute for 2 minutes or till dried up.

11. Add 2 cup water and mix. When it starts to rolling boil reduce the heat. Cover and cook on simmer for 15 minutes or until the cauliflower becomes tender. Stir in between.

12. Taste and adjust salt if require. You can add little more water if you want more gravy. Or if you want thick gravy or dry curry cook for some more time.
When you get your desired consistency remove from heat.

13. Garnish with onion rings and cilantro or coriander leaves. Serve with steamed rice, pulao, fried rice, jeera rice, roti, paratha, naan, puri or any bread.

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

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

Wishing a very happy new year to all my readers.

Matar nimona. A spicy curry with ground green peas, fried potatoes and spices. Delicious curry from UP cuisine.
Its my most favourite curry from Uttar Pradesh cuisine. My mom in law used to make it so often. In a joint family lots of green peas require to make nimona. Our duty was to peel the green peas. Mom in law was a great cook. Still remember the taste of her food. So here is the matar nimona recipe of maa.
Onion is absolutely optional. I love the without onion garlic version more.
Sharing the recipe with or without onion both. Main ingredients are green peas, ginger, green chilli, tomato, cilantro or coriander leaves and lemon juice with salt and spices.

You may like two more green peas recipe on this blog.

Matar kofta

Potatoes with green peas

And a green chickpea curry

Hara chana curry

This month in Shhhhh Cooking Secretly Challenge facebook group we are sharing different dishes from Uttar Pradesh cuisine.
Shhh Cooking Secretly a group started by Priya of Priya’s Versatile Recipes, is where every month food bloggers are paired up and give each other 2 secret ingredients to cook with according to the theme chosen.
This month my partner is talented blogger Renu who blog at Cook With Renu. I always love her healthy and delicious recipes.
Visit her space for different types of wonderful recipes. I have recently bookmarked her chocolate coconut flour cake to try out. Renu gave me cumin seeds and turmeric and I made this matar nimona with these ingredients. I gave her jaggery and til or sesame seeds. And she made delicious bajre ki tikki.

Recipe is very easy yet mouthwatering. I am sharing two methods to make this dish. One is with onion garlic and second is without onion garlic. You can make your dish following any of these methods.

Recipe

Green peas – 500 gram

Potato – 1 large

Tomato -2, chopped

Ginger – 1/2 inch piece, peeled and chopped

Garlic – 4 – 5, optional

Green chilli – 2 – 3 or to taste

Onion – 1 chopped, optional

Cumin seeds – 1 teaspoon

Hing or asafoetida – a pinch

Cumin powder – 1 teaspoon

Coriander powder – 1&1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Garam masala powder – 1/2 teaspoon

Kashmiri red chilli powder – 1/2 teaspoon

Cilantro or coriander leaves – 2 – 3 tablespoon, chopped

Salt to taste

Mustard oil – 3 tablespoon

Lemon juice – 1 teaspoon

Water – 2 cup

Method of with onion garlic

1. Peel and chop the potato lengthwise or you can chop into cubes.

2. Peel the peas. Remove the shell and take out the peas.

3. Rinse and reserve 1/4 cup peas. Grind the remaining peas in your food processor or grinder.

4. Grind onion, garlic and green chilli. Make a smooth paste.

5. Grind the tomatoes.

6. Heat 1 tablespoon oil in a pan. Better to use nonstick pan. Add ground green peas and 1/4 cup whole peas which you have reserved. Fry the peas well. When dried up reduce the heat and fry on low heat. Stir constantly to avoid sticking to the bottom.

7. Fry till ground peas starts to change it’s colour and raw smell goes away. You will get a nice aroma. It will take 5 – 6 minutes. Remove from heat and keep aside. You can follow second method as I have mentioned for no onion garlic recipe below. Add the green peas paste after tomato and fry.

8. Heat remaining oil in a pan or wok. Add chopped potato. Fry till potato pieces becomes golden brown. Remove from oil.

9. In the same oil add cumin seeds and hing or asafoetida.
Let the seeds splutter. Add onion, garlic and green chilli paste. Fry till oil leaves the sides.

10. Add tomato paste and saute till the mixture dried up and leaves the sides.

11. Add fried potato, green peas, cilantro or coriander leaves, salt and all the dry spices.
Mix everything well. Saute for a minute.

12. Add water and mix. When it starts to rolling boil, reduce the heat. Cover and cook on simmer for 5 – 6 minutes or till the potato becomes soft.

13. Remove the cover. You can add more water if require. When you get your desired consistency, taste and adjust salt if require.

14. Add lemon juice, mix and remove from heat.

15. You can garnish with cilantro or coriander leaves.
Serve with rice, pulao, roti paratha or puri with lemon wedge and onion slices.

No onion garlic method

1. Grind the green peas and keep aside.

2. Grind the Tomatoes and green chilli.

3. Heat oil in a pan. Add the potatoes. Fry till potatoes becomes golden brown. Remove from oil.

4. In the same oil add cumin seeds and hing or asafoetida. When the seeds starts to splutter add tomato and green chilli paste.

5. Saute till the mixture dried up and oil leaves the sides.

6. Add green peas paste and reserved green peas.

7. Fry on low heat till raw smell of green peas goes away and you will get a nice aroma. It will take about 6 minutes.

8. Add fried potato, cilantro or coriander leaves, salt and all the dry spices.
Mix well and saute for a minute.

9. Add water and mix.
When it starts to boil reduce the heat.
Cover and cook on low heat for 5 – 6 minutes or till the potatoes becomes soft.

10. Remove the cover. Taste and adjust the seasoning.
Add little more water if require. Or cook till you get your desired consistency.

11. Add lemon juice, mix and remove from heat.
Serve hot with steamed rice, jeera rice, pulao or any bread.
Note
Add green chilli according to your taste.

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

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

Wishing you all a very Merry Christmas in advance. Have a peaceful and joyous Christmas. May all your wishes come true.

Gluten free fruit cake with amaranth flour or rajgira atta, sorghum flour or jowar atta and soybean flour. Vegan people can replace honey with jaggery. Use 1/4 cup more jaggery powder instead of honey.

A delicious aromatic festive cake loaded with dry fruits and flavoured with all the spices and chocolate. Try and feel the burst of taste and flavour. Blend of three healthy gluten free flour, tea soaked dry fruits, flavorful spices, cocoa, jaggery and honey made this cake super soft, moist, mouthwatering and healthy.

You don’t need to soak the dry fruits for long periods. I have soaked dry fruits in tea overnight. I have used masala tea but you can use any tea or green tea or use tea bags. You can also use any fruit juice or alcohol to soak the dry fruits.
And this cake is sugar free. A jaggery and honey cake. So you can call it a healthy cake.
Last year I have also shared a gluten free and vegan cake.
But this time I have changed the flour. Instead of oats used amaranth flour and sorghum flour with soybean flour. Mixed of three healthy flour made the cake super soft and moist. And didn’t use sugar in it. Its perfectly sweetened with jaggery and honey.

Amaranth is a nutritious, gluten-free grain that provides plenty of fiber, protein and micronutrients. It has also been associated with a number of health benefits, including reduced inflammation, lower cholesterol levels and increased weight loss.

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.
Soybeans are high in protein and a decent source of both carbs and fat.

Soybeans are high in protein and a decent source of both carbs and fat.
They are a rich source of various vitamins, minerals, and beneficial plant compounds, such as isoflavones.
Source

You may like some more fruit cakes on this blog.

1. Eggless gluten free dairy free fruit cake

2. Eggless Christmas cake

3. Sugar free fruit cake with oats

4. Eggless fruit cake

5. Diet cake

6. Dundee cake

I have mentioned it earlier that my all the neighbors are vegetarian so I always make eggless cakes for them.

Earlier never used cocoa powder or chocolate in my fruit cakes. But this time my neighbour’s 4 year old son wants chocolate cup cake. He love my cup cakes. So for this little boy,this time I have made chocolate fruit cake. And everyone loved the taste. I have used three different shape baking pan. One cupcake mould for my little friend, one small sized bundt pan and one loaf pan. But you can use loaf pan, bundt pan, square pan or any baking pan to make this cake.

And small cakes baked quickly.

This week 225 #Foodiemonday bloghop theme is Christmas treats suggested by Mayuri Patel who blog at Mayuris Jikoni.
Mayuri is a very dear friend and a talented blogger. I always amazed by her baked recipes. She has a vast collection of baked recipes along with other mouthwatering recipes. I recently bookmarked her fig and amaranth cookies to try. Sounds interesting isn’t it? Do visit her space for many more interesting recipes.

What can be better than this healthy and super yummy fruit cake for Christmas treat.
This cake is made of amaranth flour or rajgira atta, sorghum flour or jowar atta and soybean flour. Overnight tea soaked dry fruits, cocoa and all the mixed spices made this cake soft, moist and superbly delicious. Best part is that you don’t need to use sugar. Cake is completely sugar free. Jaggery and honey gives perfect sweetness. But if you want you can use all purpose flour or maida, whole wheat flour or atta or any flour of your choice instead of these gluten free flour. And you can also use 1 cup brown sugar or powdered sugar instead of jaggery and honey. You can use cranberry, apricot or any dry fruits of your choice.

Recipe

Amaranth flour or rajgira atta – 1/2 cup

Sorghum flour or jowar atta – 1/2 cup

Soybean flour – 1/2 cup

Cashew nuts – 1/4 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Almond powder – 1/4 cup

Almond – 1/4 cup

Raisin – 1/4 cup

Sultana – 1/4 cup

Walnut – 1/4 cup

Dried fig – 1/4 cup

Pistachios – 1/4 cup

Tutti frutti – 1/4 cup

Candied cherries – 1/4 cup

Date – 1/4 cup, chopped

Water – 1 cup

Tea – 2 teaspoon

Ginger powder – 1/2 teaspoon

Cardamom powder – 1/2 teaspoon

Cinnamon powder – 1/2 teaspoon

Nutmeg powder – 1/4 teaspoon

Cocoa powder – 2 tablespoon

Vanilla essence – 1 teaspoon

Coconut milk – 1/2 cup

Vinegar or lemon juice – 1 tablespoon

Oil or butter – 1/2 cup

Orange zest – 1/2 teaspoon

Jaggery powder – 3/4 cup

Honey – 1/4 cup

Method

1. Chop all the dry fruits in small pieces. And keep in a bowl.

2. Boil water with tea for a minute. I have used masala tea but you can use green tea, tea bags or any tea. Use whatever you have.

3. Strain the tea and pour hot tea on the dry fruits. Add chopped date. Mix well, cover and keep aside for overnight. You can store the soaked dry fruits in refrigerator for 2 – 3 days. You can use cranberry, apricot or any dry fruits of your choice.

4. Grease the baking pan with oil and dust with little cocoa powder or line with parchment paper. You can also use flour to dust. I have used cocoa powder.

5. Preheat the oven at 180° for 10 minutes.

6. Mix vinegar or lemon juice in coconut milk. Milk should be room temperature or slightly warm.

7. In a bowl sieve sorghum flour, soybean flour, amaranth flour, baking powder, soda and cocoa powder. Add almond powder and all the soaked dry fruits. Mix well and keep aside. If you skip this step, dry fruits will sink into the bottom of the cake.

8. In a large bowl whisk jaggery powder, honey, oil and vinegar or lemon juice mixed coconut milk. Whisk well till jaggery dissolved. See notes for more options.

9. Add vanilla essence and orange zest. Mix well.

10. Now add flour and dry fruits mixture gradually. Combine everything well.

11. Pour the batter in greased and flour dusted or lined baking pan. Tap the pan on kitchen counter to remove air bubbles.

12. Sprinkle some tutti frutti on the top. You can also sprinkle alomond, cashew nuts or cherries.

13. Bake in preheated oven at 180° on middle rack for 40 – 45 minutes or until toothpick comes out clean. Insert a toothpick in the center to check.

14. Let the cake cool down before slicing. Enjoy the heavenly taste.

Notes
1. All purpose flour or maida, whole wheat flour or atta or any flour can be used to make this cake.
2. You can use apricot, cranberry or any dry fruits of your choice.
3. Butter, olive oil or any flavorless oil can be used.
4. You can use 1 cup brown sugar or powdered sugar instead of jaggery and honey.
5. If you don’t want to use honey, then use 1/4 cup more jaggery.

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

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

Spicy potatoes with tamarind. Lip-smacking dry baby potatoes coated with spices. A no onion garlic and easy to make dry curry. You can serve it as a side dish or also as a teatime snack.
A completely gluten free and vegan dish.
I always make it with fluffy puri or fulko luchi.

Everyone loves potatoes in my home and this spicy tangy potato is a all time favorite. You can also enjoy it as a starter.
Not only delicious but potatoes are also a comfort food. Baby potatoes are very common in this season but if you don’t have baby potatoes, you can also use boiled and cubed large potatoes.

Potatoes are rich in vitamins, minerals and antioxidants, which make them very healthy.
Studies have linked potatoes and their nutrients to a variety of impressive health benefits, including improved blood sugar control, reduced heart disease risk and higher immunity. They may also improve digestive health and combat signs of aging.

Potatoes are also quite filling, which means they may help you lose weight by curbing hunger pains and cravings.

All in all, potatoes are a great addition to your diet in moderation. They are also naturally gluten-free, which means they can be enjoyed by almost everyone.
Source

You may like some more potato recipes on this blog.

1. Red potatoes with cilantro or coriander leaves

2. Potatoes with green peas

3. Rosti or Swiss potato pancakes

4. Dahi aloo or potatoes in yogurt curry

5. Grilled potatoes

6. Potato curry

7. Batata bhaji or Maharashtrian dry potatoes

8. Peanut potatoes

9. Potato pie

10. Potato with nigella poppy seeds and tomato

11. Savoury potato cake

12. Stuffed potatoes

13. Aloo chop or potato fritters

14. Dum aloo

15. Masala aloo

16. No onion garlic potato curry

17. Panch phoran tarkari

18. Kashmiri dum aloo

19. Aloo kofta curry

20. Dum aloo

This spicy potato or chatpata masala aloo is very easy to make. You need only some boiled baby potatoes, dry spices and tamarind. You will love the spicy tangy and delicious taste. I have used slit green chilli to garnish. If you want your potatoes more spicy and slit or chopped green chilli with spices. You can also use hot variety red chilli powder.

Recipe

Baby potatoes – 500 gram, boiled

Cumin seeds – 1/2 teaspoon

Hing or asafoetida – 1/4 teaspoon

Dry red chilli – 1

Cumin powder – 1 teaspoon

Coriander powder 1 teaspoon

Turmeric powder – 1/4 teaspoon

Black pepper powder – 1/2 teaspoon

Kashmiri red chilli powder – 1 & 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Tamarind paste – 1 tablespoon

Salt to taste

Oil – 2 tablespoon

Method

1. Peel the boiled potatoes. Prick all the potatoes with a fork.

2. Heat oil in a pan. Add cumin seeds, hing and dry red chilli.

3. When the seeds starts to splutter add the potatoes and salt. Fry till the potatoes becomes brown.

4. Reduce the heat. Add all the powder spices and saute for 2 minutes on low heat to avoid burning. You can sprinkle little water if require. I didn’t.

5. Saute till the potatoes coated well with spices.
Now add tamarind paste and and mix well. Taste and add little more salt or tamarind if require.

6. Remove from heat. Garnish with cilantro or coriander leaves and slit green chilli.

7. Serve as a side dish with roti, paratha, puri, luchi, naan, dal chawal or any bread. Or serve it with toothpicks as a teatime snack.

Notes
1. You can add slit or chopped green chilli with spices if you want your potatoes more spicy. Or use hot variety red chilli powder.
2. You can also use boiled and cubed large potatoes if you don’t have baby potatoes.

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

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Moong And Masoor Dal Cutlets Or Yellow And Red Lentil Cutlets

Dal or lentil cutlets. Cutlets made of yellow and red lentil or moong and masoor dal.
A spicy delicious teatime snack with all the healthy ingredients.
I have fried the cutlets but you can also air fry or shallow fry the cutlets to make completely guilt free.

Yellow and red lentil, all the spices, paneer or cottage cheese, potatoes and a binding agent. Mix everything together and make your spicy and tasty evening snack. You can also make these round to make burgers. Choice is yours.
I have used powdered oats for binding but you can use bread crumbs, roasted chickpea flour or corn flour for binding. Use whatever you have.
If you want your cutlets more spicy, then use more chopped green chilli, red chilli powder or chilli flakes. I have used two green chilli and one red chilli. I have used fresh homemade paneer or cottage cheese. Get the recipe here.
I have served these cutlets with green chutney and tomato oambal or chutney.
You may like some more cutlets recipes on this blog.

1. Potato and barnyard millet cutlets

2. Mixed veg cutlets

3. Beetroot cutlets

For some more snacks with lentils and chickpeas click on the name below.

1. Dal corn paneer pakoda

2. Green gram Kabab

3. Oats black chickpea Kabab

This week’s 223 #Foodiemonday bloghop theme is Crunchy Munchy Dal suggested by our bloghop member and a very talented blogger Aruna who blog at Vasus Veg Kitchen.
Do visit her space for some amazing recipes. I specially love her different types of chutney recipes. Recently bookmarked her Khatta palak chutney to try.

Recipe is very simple yet delicious. If you have boiled dal or lentil, boiled potatoes and paneer or cottage cheese ready then you can make it in a jiffy. If you want to make it guilt free, shallow fry the cutlets or use your air fryer to fry the cutlets.

Recipe

Moong dal or yellow lentil – 1/2 cup

Masoor dal or red lentil – 1/2 cup

Potato – 2, boiled

Paneer or cottage cheese – 1/4 cup tightly packed

Ginger – 1 inch piece, grated

Green chilli – 3 – 4, chopped

Garlic paste – 1 teaspoon

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon

Freshly crushed black pepper powder – 1/2 teaspoon or to taste

Cilantro or coriander leaves – 1/2 cup, chopped

Oats powder – 4 tablespoon

Onion – 1 large, finely chopped

Water – 1 cup

Bread crumbs as require

Oil for frying

Method

1. Wash and pressure cook both the lentil with 1 cup water for 2 whistle. Let the pressure settle on it’s own.

2. Take out the dal or lentil in a bowl. Dal should be dried up completely. If not cook for a few more minutes.

3. Mash the paneer or cottage cheese.

4. Peel and mash the potatoes.

5. Add mashed paneer and potatoes in the boiled dal.

6. Add grated ginger, garlic paste, chopped onion, cilantro or coriander leaves, green chilli, cumin powder, chaat masala powder, salt, oats powder and freshly crushed black pepper. You can use black pepper powder instead of crushed pepper. I have used two green chilli and one red chilli.
Mix everything well.

7. Make medium sized balls and give them any shape of your choice.

8. Spread bread crumbs on a plate. Roll all the cutlets in bread crumbs. Cutlets should be coated with bread crumbs.

9. Heat sufficient oil in a pan or wok.
Fry the cutlets on low medium heat until golden brown.

10. Place the fried cutlets on a paper towel.

Serve hot with any sauce or chutney.

Notes

1. You can use bread crumbs, roasted chickpea flour or corn flour for binding instead of oats powder.
2. Chana dal or Bengal gram, whole masoor/black lentil or whole moong/green lentil can be used instead of yellow and red lentil.
3. Use green chilli according to your taste. You can also use more green chilli, red chilli or chilli flakes if you want your cutlets spicy.
4. You can add 1 teaspoon lemon juice or amchur/ mango powder in the cutlets.

5. You can shallow fry or air fry the cutlets instead of deep fry.

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

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