Soyabean Egg Casserole

Soybean egg casserole. A delicious, nutritious and wholesome meal. Just combine everything and bake, your filling comforting and tasty meal is ready in 30-40 minutes if you have the ingredients like boiled soybean etc are ready in advance. You can call it a protein packed casserole because its made with eggs and soybean. Both are enriched with protein and vitamins. Earlier shared Egg corn cottage cheese casserole here.

What is casserole

According to Wikipedia A casserole is a variety of a large, deep pan or bowl used for cooking a variety of dishes in the oven; it is also a category of foods cooked in such a vessel. To distinguish the two uses, the pan can be called a “casserole dish” or “casserole pan”, whereas the food is simply “a casserole”.

Now here is nutritious casserole recipe for you. You can also use bell peppers, capsicum or any vegetable of your choice. And topping is entirely depends on your choice. You can use sliced onion or tomato for topping. I used onion green from my terrace garden.

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. For this reason, regular soybean intake may alleviate the symptoms of menopause and reduce your risk of prostate and breast cancer. To read more about soybean Click here.

Eggs are one of the few foods that should be classified as “superfoods.” They are loaded with nutrients, some of which are rare in the modern diet. Eggs are among the most nutritious foods on the planet. Eggs are an excellent source of protein, with a single large egg containing six grams of it. Eggs also contain all the essential amino acids in the right ratios, so your body is well-equipped to make full use of the protein in them. Eating enough protein can help with weight loss, increase muscle mass, lower blood pressure and optimize bone health, to name a few. Source – Healthline

You can serve this with delicious Broccoli almond cheese soup or any other soup. Click here to get some different soup recipes. You may also like to serve it with Creamy mushroom and sweet corn soup from the blog of my friend Swaty Malik.

To make this casserole you have to boil overnight soaked soybean and a peeled and chopped potato first. After boiling mash well. Grind the semolina or suji with curd or yogurt. I have used homemade curd. Use everything in room temperature. Milk should be lukewarm. I have used Italian seasoning but you can use any seasoning of your choice. Even you can use Indian spices. Add seasoning according to your taste. You can use any flour instead of semolina or suji. And if you are using flour then no need to grind. Just mix with all the other ingredients. You can use as much cheese as you like. If you’re making for kids add more cheese. Kids love cheesy taste, right?

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Recipe

Soyabean – 1/2 cup

Egg – 4-5

Potato – 1 medium

Sweet corn – 1/2 cup

Onion – 1, finely chopped

Garlic – 4 cloves, finely chopped

Green chilli – 1, finely chopped

Olive oil – 4 tablespoon

Semolina or suji – 3/4 cup

Curd or yogurt – 1/2 cup

Milk – 1/2 cup

Pizza sauce – 3 heaped tablespoon

Salt – 1&1/2 teaspoon or to taste

Black pepper powder – 1 teaspoon or to taste

Baking powder – 1 teaspoon

Oregano – 1 teaspoon

Dried basil – 1/2 teaspoon

Cheese cube – 2-3, grated

For topping

Onion green – 1, chopped

Pickled Jalapeno

Olive slices

Sweet corn

Grated cheese

Method

1. Rinse the soybean well and soak in sufficient water overnight.

3. Peel and chop the potato roughly.

4. Grease a baking dish with oil.

5. Drain the water and rinse the soybean again. Cook in a pressure cooker with roughly chopped potato and 2 cup water. After 1 whistle reduce the heat. Pressure cook on simmer for 25-30 minutes or till soybean becomes soft. Let the pressure settle down on its own.

6. Open the pressure cooker and cook again till all the moisture evaporate if any. Take out the boiled soybean and potato in a plate or bowl. Mash with potato masher or with hand.

7. Finely chop 1 onion, 4 garlic and 1 green chilli. You can add more garlic and green chilli if you like.

8. Heat 2 tablespoon oil in a pan. Add garlic and fry for a few seconds. Add finely chopped onion and green chilli. Fry till onion becomes brown. Remove from heat and let it cool down.

9. In a large bowl whisk the eggs with a wire whisker. You can add 1-2 more eggs if you want. If you are using more eggs then reduce the amount of milk. Batter should be thick but flowing. Just like cake batter.

10. Grind semolina or suji in your mixer grinder. Add curd and blend again. Take out the mixture and mix with whisked eggs.

11. Add salt, black pepper powder, oregano, dried basil leaves, 2 tablespoon oil, pizza sauce, fried onion, garlic, green chilli and milk. Milk should be room temperature or lukewarm. Also add mashed soybean and potato. Mix everything well.

12. Add baking powder and whisk everything well with a wire whisker. Add sweet corn and grated cheese. I have used cheese cubes. You can use cheddar, mozzarella or any cheese. Mix well. I have used frozen sweet corn. You can also use boiled sweet corn.

13. Preheat the oven at 180° and for OTG preheat at 200°.

14. Pour the batter in greased baking dish. Spread grated cheese. I used cheddar and mozzarella mixed cheese. You can use mozzarella or any cheese. Sprinkle onion green, pickled Jalapeno, olive slices and sweet corn all over it.

15. Bake in preheated oven for 35-40 minutes or top of the casserole becomes brown. Slice and serve warm.

Notes

1. You can add as much cheese as you like.

2. Any flour can be used instead of semolina or suji. If you are using flour then no need to grind.

3. You can use any seasoning instead of Italian herbs. You can also use Indian spices if you want.

4. You can use bell peppers, capsicum or any vegetable of your choice.

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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Spinach Egg And Paneer Curry

Spinach egg curry and spinach paneer or cottage cheese curry. Yes, you can make this delicious side dish with egg or paneer or you can also use grated paneer and egg both. And best part is that you can use boiled or sauteed spinach or palak to make this curry. This spinach curry is taste great with both ways. So here is a recipe with four different ways and with different taste. Try this delectable curry as per your convenience and serve with any Indian flatbread or crisp toast.

Got this recipe idea from Vishal Amin. Earlier shared his delicious Broccoli almond cheese soup here. Vishal shared a video on his Instagram and Facebook profile. Tried this recipe with some changes. And every time it was a super hit in my family. Scroll down to see all the different ways to make this nutritious side dish with scrumptious taste. And its my humble suggestion that try all the method and enjoy the different taste.

Its not only taste great but also nutritious. Spinach is extremely healthy and linked to numerous health benefits. Eating spinach may benefit eye health, reduce oxidative stress, help prevent cancer, and reduce blood pressure levels. Spinach is an extremely nutrient-rich vegetable. It packs high amounts of carotenoids, vitamin C, vitamin K, folic acid, iron, and calcium. Source – Healthline

Eggs are one of the few foods that should be classified as “superfoods.” They are loaded with nutrients, some of which are rare in the modern diet. Eggs are among the most nutritious foods on the planet. A single large boiled egg contains :

• Vitamin A: 6% of the RDA

• Folate: 5% of the RDA

• Vitamin B5: 7% of the RDA

• Vitamin B12: 9% of the RDA

• Vitamin B2: 15% of the RDA

• Phosphorus: 9% of the RDA

• Selenium: 22% of the RDA

• Eggs also contain decent amounts of vitamin D, vitamin E, vitamin K, vitamin B6, calcium and zinc To read about 10 health benefits of eggs that have been confirmed in human studies click here.

You can get 13 different egg dishes on this blog. Click on the link below to get all the recipes in one post.

Dim kosha or spicy egg curry

And here are some recipes with palak or spinach.

1. Brown rice spinach pulao

2. Kidney beans spinach Kabab

3. Cauliflower with spinach and cottage cheese

4. Methi paneer kofta in palak gravy

5. Spinach curry with corn soya chunk coconut and almond

6. Dal palak

7. Spinach raita

8. Green gram carrot spinach soup

9. Spinach carrot beet almond soup

10. Red lentil soup

11. Lebanese lentil lemon soup

12. Dairy free green smoothie

13. Zan

14. Mix veg cutlets

15. Mix veg stuffed paratha

You may also like to try Stuffed spinach rawa dosa from the blog of Sasmita Sahoo Samanta.

Not only nutritious but its very easy to make. As I mentioned above that you can use boiled spinach or sauteed spinach to make this curry. And also use egg or paneer or both. I make it so often and love the taste with all the method. Every time make some changes. Sauteed spinach and boiled spinach taste little different but both taste too good. Make it with egg or paneer or use both, you will get different and absolutely mouthwatering taste in all the ways. I suggest you to try all the different ways to get different taste every time. Vegetation people can enjoy it with only paneer.

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Recipe

Egg – 3-4

Or

Grated paneer or cottage cheese – 1/2 cup

Onion – 2 finely chopped

Butter or oil – 1&1/2 tablespoon

Spinach leaves – 200 gram

Oil – 1 teaspoon

Cilantro or coriander leaves – 1 cup, chopped

Garlic – 3-4 cloves

Ginger – 1 inch piece

Green chilli – 2 or to taste

Coriander powder – 1/2 teaspoon

Cumin powder – 1/2 teaspoon

Garam masala – 1/2 teaspoon

Kasuri Methi – 1 teaspoon

Water – 1 cup

Method

1. Rinse the spinach leaves well and chop roughly.

2..Heat 1 teaspoon oil in a pan. Add cleaned, washed and chopped spinach leaves and saute till moisture evaporate and spinach dried up. Remove from heat and let it cool down. You can also use boiled spinach leaves instead of sauteed if you want.

3. Grind sauteed or boiled spinach leaves, chopped cilantro or coriander leaves, ginger, garlic and green chilli. Make a smooth paste.

4. Heat oil or butter in a pan. You can use half oil and half butter. If you are using only butter, add 1 teaspoon oil with butter to prevent burning the butter. Add finely chopped onion and fry till onion starts to change it’s colour.

5. Now add the green paste and saute till raw smell of garlic goes away.

6. Add half cup water and let it boil. Grate the boiled eggs and add. Or add grated paneer or cottage cheese. Or you can use 1/4 cup grated paneer with grated eggs. I sometimes do so.

7. Mix and cook on simmer for 5-6 minutes or till you get your desired consistency.

8. Crush the Kasuri methi with your palm and add in the curry. Mix and remove from heat. Serve with any Indian flatbread or toasted bread.

Notes

1. Vegetarian people can use paneer to cottage cheese instead of eggs.

2. You can use less or more eggs as per your convenience.

3. Use chilli according to your spice tolerance. You can use more green chilli if you want your curry more spicy.

4. Olive oil 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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Jaggery Oats Sesame Cookies With Mixed Seeds

Jaggery oats sesame seeds cookies. Cookies are flavored with ghee or clarified butter, ginger, cardamom and cinnamon. Crispy crunchy cookies are mouth melting from inside. Little rice flour and roasted mixed seeds made these cookies perfectly crispy. In winter we often make til gur laddu, now here is a cookie with til gur or sesame seeds and jaggery.

Sharing one more gluten free bake today. My last post was a gluten free Millet walnut date cake. This time not millet, made these cookies with oats, sesame seeds, desiccated coconut, rice flour and sweetened with organic jaggery powder. So you can call it a healthy treat for kids and adults both. You may like some more gluten free cookies recipes on this blog. Click on the name below for recipe.

1. Oats tutti frutti cookies

2. Vegan date millet peanut butter cookies

3. Sesame jaggery sorghum cookies

4. Oats cornmeal lemon crinkle cookies

5. Oats almond cranberry cornmeal cookies

6. Fennel oats millet cookies

7. Rose flavored shortbread cookies

8. Pearl millet cashew almond honey cookies

9. Pearl millet sesame oats cookies

10. Pearl millet pizza crackers

11. Finger millet oats chocolate cookies

You can make these cookies with easily available ingredients. If you have oatmeal, no need to grind anything. I have used regular rolled oats so ground into fine powder. If you don’t have jaggery powder then you can use grated jaggery or use powdered sugar, brown sugar or any sweetener of your choice. Roasted mixed seeds will give a crunch and make your cookies more nutritious. You can get readymade pack of roasted mixed seeds. I have a pack of roasted pumpkin seeds, sunflower seeds, muskmelon seeds and flax seeds. You can use any dry roasted seeds. Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.

Recipe

Oats- 3/4 cup

Rice flour- 1/4 cup

Jaggery powder – 4 tablespoon

Ghee/clarifiedbutter- 3 tablespoon

Milk – 2 tablespoon

Ginger powder – 1/4 teaspoon

Cinnamon powder – 1/4 teaspoon

Cardamom powder – 1/4 teaspoon

Baking powder – 1/4 teaspoon

Baking soda – 1/8 teaspoon

Sesame seeds – 2 tablespoon + for coating

Roasted mixed seeds – 1 tablespoon

Desiccated coconut – 2 tablespoon

Method

1. Preheat the oven at 170°.

2. Grease a baking tray or line with parchment paper.

3. Dry roast 2 tablespoon sesame seeds on a pan. When sesame seeds starts to splutter transfer the seeds on a plate.

4. Grind the oats into fine powder. In a bowl mix oats powder, rice flour, ginger powder, cinnamon powder, cardamom powder, baking powder, soda, dry roasted sesame seeds, desiccated coconut and roasted mixed seeds. I have a mixture of roasted pumpkin seeds, sunflower seeds, muskmelon seeds and flax seeds.

5.Spread some sesame seeds on a plate and keep aside.

6. In a large bowl cream ghee or clarified butter, jaggery powder and milk. Whisk well till everything combined really well.

7. Add all the dry ingredients and mix. Make a smooth dough. Don’t knead much. Make small balls out of the dough. I have made 12 cookies with this dough. You can make smaller or larger cookies.

8. Press the balls on sesame seeds gently. Now arrange the cookies on greased or lined baking tray. Keep some space between the cookies.

9. Bake in preheated oven for 12 minutes or till the edges becomes light brown.

10. Let the cookies cool down completely before serving. Serve with milk, tea, coffee or store in airtight container for later use.

Notes

1. Whole wheat flour/atta or all purpose flour/maida or any flour can be used instead of oats to make these cookies.

2. You can also use powdered sugar or any sweetener.

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

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

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Brown Rice Spinach Pulao Or Palak Pulao

Spinach or palak pulao with brown rice. Absolutely delicious and flavorful rice made with brown rice and palak or spinach leaves. Sharing the recipe with both brown and white basmati rice. A very easy to make one pot meal.

Whatever rice you are using remember to consume moderately. You can make this in a jiffy, just soak the rice in sufficient water and make a ground paste ready. Use pressure cooker to make the rice in less time. Brown rice take more time than white rice so soaking the rice is required to cook quickly. To get some more Pulao recipes click here. Serve this palak pulao with any raita. Actually you don’t need much side dishes with this flavorful and nutritious rice. Serve the rice with Spinach or palak raita, Beetroot raita, Mint yogurt dip or any raita or Chutney. You can also serve it with Makhana raita from the blog of Poonam Bachhav.

You can also make it white rice. The measurement for white rice are given below the recipe.

Brown rice is fibrous and a whole grain but remember to consume moderately. While white rice and brown rice are high in starch, brown rice contains more fiber, nutrients, and antioxidants. When eating white rice, add legumes and vegetables to ensure that you are having a balanced meal. That said, either type of rice can be part of a healthy diet — as evidenced by the long history of white rice in the traditional cuisine of many cultures. Brown rice may have a more favorable nutrition profile, but there’s nothing wrong with having white rice as a part of a balanced diet. Source – Healthline

All rice consists primarily of carbs, with small amounts of protein and practically no fat. However, brown rice is a whole grain. That means it contains all parts of the grain — including the fibrous bran, the nutritious germ, and the carb-rich endosperm. It’s chewy and takes a while to cook due to its tough bran exterior. White rice, on the other hand, has had the bran and germ removed. Because these are the most nutritious parts of the grain, white rice is left with very few essential nutrients. However, white rice is softer and tends to cook quicker Here are some health benefits of brown rice.

.Nutrient rich Positive effects on blood sugar levels

. May reduce heart disease risk Rich in antioxidants.

. Aids weight control

To read more about health benefits of brown and white rice visit Healthline.

As I mentioned above that recipe is very easy to make. Brown rice take more time than white rice so don’t forget to soak the rice for atleast 30-40 minutes. But if you are using white rice 10-15 minutes soaking is sufficient. And white rice can also make without soaking if you are using pressure cooker. Just wash the rice well and drain the water before cooking. Crush the whole spices in a mortar pestle and if you don’t like these spices comes in mouth while eating then you can grind all the whole spices with spinach or use powdered spices.

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Recipe

Basmati brown rice – 1 cup

Spinach leaves or palak – 100 gram

Onion – 2, sliced

Garlic – 3-4 cloves

Green chilli – 3-4

Tomato – 1 small, roughly chopped

Ginger – 1 inch piece

Cilantro or coriander leaves – handful, optional

Green cardamom – 3

Cloves – 4

Cinnamon – 1 inch piece

Mace or javitri – 2 strands

Star anise – a small piece, optional

Sweet corn – 1/2 cup, optional

Green peas – 1/2 cup

Cumin seeds – 1 teaspoon

Bay leaf – 2

Cumin powder – 1 teaspoon

Salt to taste

Oil – 2 tablespoon

Water – 2 cup

Lemon juice – 1 teaspoon

Method

1. Wash the brown rice 4-5 times. Soak in sufficient water for 30-40 minutes.

2. Wash the spinach leaves or palak well. Grind ginger, garlic, green chilli, tomato and spinach leaves to make a smooth paste. Also grind cilantro or coriander leaves with these spices if using.

3. Crush the green cardamom, cinnamon and cloves in a mortar pestle.

4. Heat oil in a pressure cooker. Add cumin seeds, bay leaves, crushed cardamom, cinnamon, cloves and a small piece of star anise. Crushed whole spices will release more aroma. But you can use the spices without crushing if you want. Just break the cardamom lightly if you don’t like to crush.

5. When cumin seeds starts to splutter add sliced onion and fry till onion becomes light golden brown. Now add ginger, green, green chilli, tomato and spinach paste. Also add cumin powder. Saute till oil leaves the sides and raw smell of garlic and spinach goes away.

6. Drain the water of soaked brown rice. Add rice, green peas, sweet corn and salt. Saute for a minute. Stir the rice gently to avoid breaking the rice.

7. Add water and lemon juice. Mix well and cover the pressure cooker. Cook the brown rice palak pulao for 4 whistle. Switch off the heat.

8. Let the pressure settle down on it’s own. Don’t try to open the pressure cooker immediately. Give some standing time for perfectly cooked rice. When pressure settle down completely open the lid. Fluff the rice gently.

9. Garnish with lemon wedges. Serve hot with any raita.

For white rice in pressure cooker

Soak the white basmati rice for 10-15 minutes in sufficient water. Drain the water completely and keep aside. Follow the recipe above as making brown rice palak pulao. Add 1&1/2 cup water and pressure cook for 2 whistle. And if you don’t like soft rice then add 1&1/4 cup water and pressure cook for 1 whistle. Let the pressure settle down on it’s own. Fluff the rice gently before serving.

In pot, pan or wok

Follow the above recipe. Add 2 cup water for 1 cup rice. When it starts to rolling boil cover and reduce the heat. Cook on simmer for 10 minutes. Stir the rice gently and again cook on simmer for 5 minutes. Remove from heat. Stir gently and cover the pan. After 5 minutes fluff the rice gently and serve.

Notes

1. Use green chilli according to your spice tolerance.

2. You can use any vegetable of your choice.

3. You can also use fried cashew nuts or any dry fruits if you want.

4. Use only one small tomato, not more than that to retain the green colour. If you have large tomato then use half of the tomato.

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

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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Date Walnut Chocolate Cake/Gluten Free Cake


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

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


1. Chocolate cake with orange crunch and glaze

2. Gluten free chocolate chiffon cake

3. Lemon chocolate marble cake

4. Gluten free double chocolate black rice cake

5. Oats whole wheat cake

6. Mocha coffee cake with coffee glaze

7. Rasgulla stuffed cupcakes

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

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

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

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

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


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


Recipe

Soyabean flour – 1 cup

Cornmeal or makka atta – 1/2 cup

Cocoa powder – 3 tablespoon

Instant coffee powder – 1/2 teaspoon

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Dates or khajur – 35, pitted

Milk – 1 cup + 3 tablespoon

Vinegar – 1 tablespoon

Olive oil – 1/3 cup

Vanilla essence – 1 teaspoon

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


Method

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

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

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

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

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

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

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

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

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


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

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

Notes

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Recipe

Sorghum flour – 1 cup

Desiccated coconut – 4 tablespoon

Sesame seeds – 3 tablespoon + for coating

Organic jaggery powder – 1/2 cup

Salted butter – 3 tablespoon

Olive oil – 2 tablespoon

Dried ginger powder – 1/2 teaspoon

Cinnamon powder – 1/2 teaspoon

Baking powder – 1/2 teaspoon

Baking soda – 1/8 teaspoon

Clove powder – 1/4 teaspoon, optional

Milk – 1/4 cup

Method

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

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

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

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

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

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

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

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

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

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

11. Let the cookies cool down completely before serving.

Notes

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

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

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

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

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

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

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

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Gluten Free Cardamom Rose Muffins With Cashews And Almonds

Gluten free eggless cardamom rose muffins with nuts. Aromatic and delicious muffins with oats, soybean flour and flavoured with cardamom and rose.
You will love the aroma and soft texture of these muffins. And nobody can recognize oats in it. My oats hater family members also loved the taste.

These mildly sweetened rose flavoured muffins are also perfect for your kids party. You can use muffins pan or any cupcake moulds to make these muffins. I have made 17 muffins with this batter in two different moulds.

You may like a rose flavoured shortbread cookies on this blog.
I have already shared some more gluten free cakes. Click on the name below to get the recipe.

1. Gluten free vegan sugar free fruit cake

2. Vegan apple jaggery cake

3. Pan or betel leaf cake

4. Gluten free cherry cupcakes

5. Cornmeal carrot cake

6. Vegan fruit cake

7. Apple almond cupcakes

8. Lemon cherry loaf cake

9. Chocolate chiffon cake

10. Mocha coffee cake with coffee glaze

11. Pineapple cupcakes

12. Dairy free lemon glazed Waterchestnut gulkand cake

13. Double chocolate black rice cake

This week 234 #Foodiemonday bloghop theme is Super Nuts And Seeds suggested by Swaty Malik who blog at Food Trails.
Swaty is a very talented blogger. Do visit her space for many wonderful recipes. You will love her different types of mouthwatering desserts and vegetarian recipes. I have recently bookmarked her lamingtons and makhane ki panjiri to try.
Swaty wanted recipes using some nuts and seeds. I have used both. Cashew nuts, almonds, flax seeds and sesame seeds. So here is a nutritious muffins to satisfy your sweet cravings.

Also sending this post to Facebook group Recipe Swap Challenge
Initiated by Jolly and Vidya.
We have to recreate a recipe from a fellow blogger’s blog. This month my partner is Sasmita who blog at First Timer Cook. Sasmita has a vast collection of delicious recipes. I have selected this aromatic muffins.

I have used gluten free flour oats powder and soybean flour and added cashew nuts and almonds.
You can also use whole wheat flour, all purpose flour or any other flour of your choice. Walnut, raisins or any other dry fruits can be used to make these muffins. You can also use tutti frutti, candied cherries, cranberries etc.

Recipe

Soybean flour – 1 cup

Powdered oats – 1 cup

Powdered sugar – 3/4 cup

Flaxseed powder – 1 tablespoon

Baking powder – 2 teaspoon

Baking soda – 1/2 teaspoon

Cashew nuts – 1/4 cup

Almond – 1/4 cup

Olive oil – 1/2 cup

Milk – 1/4 cup

Yogurt – 1 cup

Rose essence – 1/2 teaspoon

Cardamom powder – 1 & 1/2 teaspoon

Tutti frutti and sesame seeds to sprinkle

Method

1. Preheat the oven at 180°.

2. Grease or line muffins pan or mould with parchment paper.

3. Chop the almonds and cashew nuts into small pieces. Mix 2 teaspoon soybean flour and keep aside.

4. In a bowl sieve soybean flour, powdered oats, flaxseed powder, baking powder and baking soda.

5. In a large bowl whisk oil, yogurt, milk and powdered sugar. These muffins are lightly sweetened. If you want your muffins sweeter add two tablespoon more powdered sugar. Use everything in room temperature.
Add cardamom powder and rose essence. Whisk again.

6. Add sieved soybean flour, powdered oats, baking powder, soda and flaxseed powder. Mix well. Make a lump free batter.

7. Fold in flour mixed chopped almonds and cashew nuts.

8. Fill the batter with a spoon up to 3/4 in muffins pan or mould. Sprinkle little tutti frutti and sesame seeds over it. You can also sprinkle chopped walnuts if you want.

9. Bake in preheated oven at 180° for 25 minutes or until toothpick comes out clean. Insert a toothpick in the center of a muffin to check.

10. Let the muffins cool down before serving.

Enjoy……

Notes
1. Whole wheat flour, all purpose flour or any other flour can be used instead of soybean flour and oatmeal.
2. You can use walnut, raisins or any nuts of your choice or cranberries etc.
3. Any flavorless oil can be used instead of olive oil.

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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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.
Please visit my facebook page and hit the like button to get the latest update
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Mediterranean Green Lentil Soup

Mediterranean green lentil or sabut moong soup. Delicious, flavourful, filling and comfort bowl of this lentil soup is perfect for winter.
Flavour of different powder spices like cumin, cinnamon etc. and the goodness of power packed green lentil and carrots with drizzle of extra virgin olive oil made this soup nutritious and mouthwatering.

After green gram Kabab here is a soup with green gram or lentil or beans.
This lentil is packed With Healthy Nutrients.
Mung beans (Vigna radiata) are small, green beans that belong to the legume family.
Mung beans are incredibly versatile and typically eaten in salads, soups and stir-frys.
They’re high in nutrients and believed to aid many ailments.
Mung beans are rich in vitamins and minerals.
Mung beans are high in nutrients and antioxidants, which may provide health benefits.
In fact, they may protect against heat stroke, aid digestive health, promote weight loss and lower “bad” LDL cholesterol, blood pressure and blood sugar levels.
Since mung beans are healthy, delicious and versatile, consider incorporating them into your diet.
To read more about health benefits of green beans click here.

You may like some more green lentil recipes on this blog.

1. Oats soya green gram toast

2. Green moong idli

3. Egg dal tadka

4. Sprouts and oats pan fried cutlets

5. Sprouts and oats appe

6. Green gram veg Kabab

I have already shared three more lentil or dal soup on this blog. Click on the name below for recipe.

1. Lebanese lentil lemon soup

2. Red lentil soup

3. Green gram carrot spinach soup

Monday again and this week’s 222 #Foodiemonday bloghop theme is Mystique Mediterranean suggested by Archana who blog at The Mad Scientists Kitchen.
Archana is a very dear friend and a talented blogger. She has a vast collection of recipes. Visit her space for different types of delicious recipes. I have already bookmarked her Ridge gourd chutney and Gobhi musallam to try.

According to Wikipedia Mediterranean cuisine is the foods and methods of preparation by people of the Mediterranean Basin region.
When Archana suggested the theme I was searching for a simple but comforting dish for winter. And loved this healthy and delicious recipe.
I have made little changes according to my taste and availability of the ingredients.
I have pressure cooked the lentil to make it quickly. But if you don’t want to use pressure cooker, you can make it in pan. After frying onion, garlic, ginger and carrots add the lentils and all the spices with salt. Mix and add 3 – 4 cup water. When it starts to rolling boil reduce the heat. Cover and cook on simmer for 40 – 45 minutes or till lentils becomes soft. Check in between and add more water if require.

You can also add chopped spinach in the soup.

Recipe

Green lentil or sabut moong – 1/2 cup

Carrot – 2

Onion – 2 medium, chopped

Garlic – 2 – 3 cloves, minced

Ginger – 1/2 inch piece, grated

Tomato – 4 medium, chopped

Cilantro or coriander leaves – handful, chopped

Salt to taste

Extra virgin olive oil – 2 tablespoon + to drizzle

Turmeric powder – 1/2 teaspoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Black pepper powder – 1/2 teaspoon or to taste

Red chilli powder – 1 teaspoon

Cinnamon powder – 1/2 teaspoon

Lemon juice – 1 tablespoon or to taste

Water – 3 & 1/2 cup

Method

1. Soak the lentil in sufficient water for 15 minutes.

2. Rinse well and pressure cook with 2 cup water, salt and turmeric powder. After 1 whistle reduce the heat. Cook on simmer for 10 – 15 minutes or until lentils becomes soft. Let the pressure settle down on it’s own.

3. Wash, peel and chop the carrots into small cubes.

4. Crush or grind the tomatoes.

5. Heat olive oil in a pan. Add chopped onions and fry till translucent.

6. Add minced garlic and grated ginger. Saute till onion becomes brown.

7. Add chopped carrots and saute for 2 minutes.

8. Add crushed or ground tomatoes, all the spice powder and salt. Add salt carefully, we have added salt in lentil also.

9. Saute till everything dried up.
Add boiled lentils and mix well.

10. Add 1 & 1/2 cup water and let it boil. When it starts to rolling boil, reduce the heat. Cover and cook on simmer for 10 minutes. Taste and adjust salt if require. You can add little more water if you want. But don’t make too runny.

11. Remove from heat. Add lemon juice and mix. You can add more lemon juice if you like your soup tangy.

12. Delicious lentil soup is ready. Drizzle olive oil. Garnish with cilantro or coriander leaves and lemon wedges. Serve hot.

Notes
1. Recipe adopted from here.
2. You can also use green chilli if you want your soup spicy.
3. If you don’t want pressure cook soak the lentil for 30 minutes and add after frying onion, garlic, carrots and toqmatoes. Add water as require. When it starts to rolling boil cover and cook on simmer for 40 – 45 minutes or till the lentil becomes soft.
4. Spinach can be used in the soup with carrots.
5. You can also use potato if you like.

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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Beetroot Green With Peas And Corn

Beetroot green with green peas and corn.
Don’t discard the beet greens. You can make delicious and healthy side dish with it. Green peas and sweet corn made it attractive and super tempting. Even kids will love this healthy and yummy beetroot green. Serve it with steamed rice or any bread.

IMG_20190119_111147.jpg

Have a look at the health benefits of beetroot green.
Besides supplying good amounts of protein, phosphorus, and zinc, beet greens are also a great source of fiber. Packed with antioxidants, they’re high in vitamin B6, magnesium, potassium, copper, and manganese, and low in fat and cholesterol. Based on a 2,000 calorie diet, daily values of beet greens contain: 220% of vitamin A, 60% of vitamin C, 16% of calcium, and 15% of iron.

As if that weren’t enough, studies have also shown that the vitamin K in beet greens contains blood clotting properties, helps ward off osteoporosis, works with calcium to boost bone strength, and may also play a role in fighting Alzheimer’s disease. Beet greens have a higher iron content than spinach, and a higher nutritional value than the beetroot itself.

The vitamin A content in beet greens helps strengthen the immune system and stimulates production of antibodies and white blood cells. The beta-carotene in vitamin A is a known antioxidant that can fight the effects of free radicals in the body along with cancer and heart disease.
Source

IMG_20190119_111215.jpg

Recipe is very simple and easy. If you have the ingredients ready then you can make it in a jiffy. You need only green peas corn, garlic, ginger chilli and cumin with beetroot green to make this delicious side dish.

Recipe

Beetroot green – 2 cup, chopped

Green peas – 1/2 cup

Sweet corn – 1/2 cup boiled

Garlic cloves – 2 – 3, minced

Green chilli – 1, finely chopped

Cumin seeds – 1/2 teaspoon

Ginger Julienne – 1 tablespoon

Cumin powder – 1/2 teaspoon

Sugar – a pinch

Salt to taste

Mustard oil – 1 tablespoon

Ginger julienne to garnish

Method

1. Heat oil in a pan. Add cumin seeds and let them crackle.

2. Add minced garlic, chopped green chilli and ginger Julienne.

3. Saute till the garlic becomes brown.
Now add beetroot green, corn, green peas, salt and cumin powder. You can also add some fried garlic cloves if you like.

4. Cook on low heat. Stir occasionally. Don’t increase the heat.

5. When beetroot green dried up completely remove from heat.

6. Taste and adjust the seasoning.
Garnish with ginger Julienne.

7. Serve with steamed rice, roti or Indian flat bread or paratha.

Notes

1. Grated ginger can be used instead of ginger julienne.

2. You can add 1 sliced onion with garlic if you like. Fry the onion with garlic, ginger and chilli.

3. You can also add some fried garlic cloves if you like.

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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