Raw Banana Kofte



Presenting one more without onion garlic recipe. Kachche kele ke kofte or raw banana kofte.

Raw or green banana is a good source of fiber, vitamins and minerals. It contains a starch that help to control blood sugar,, manage weigh and lower blood cholesterol levels.



Raw or green banana – 2 boiled

Potato – 1 large boiled

Grated ginger – 1 tsp

Green chilli – 2-3 finely chopped

Coriander leaves – 1-2 tbsp finely chopped

Salt to taste

Cumin powder – 1 tsp

Garam masala powder – 1/4 tsp

Chickpea flour or besan – 2 tbsp

Oil to fry

Smash the banana and potato well. Mix all the ingredients. Make small balls.

Fry the balls in oil and keep aside.

For gravy

Tomato – 4 medium

Green chilli – 1-2

Ginger – 1 inch piece

Cardamom – 2

Bay leaf – 1

Cinnamon – a small piece

Cloves – 3

Cashew nuts – 8-10 soaked in warm water

Melon seeds – 2 tsp soaked

Malai or fresh cream – 2-3 tsp

Sugar – 1 tsp

Ghee – 2 tsp


Grind soaked cashew nuts and melon seeds. Make a fine paste.

Add chopped tomatoes, green chilli, ginger, cardamom, cinnamon and cloves. Grind altogether.

Heat 2 tbsp oil in a pan. You can use remaining oil of kofta. Add bay leaf then add ground paste. Fry well.

Add salt and all the spices. Saute add sugar, add malai or cream.

Saute till oil leaves the side. Add water as much you want for gravy. Let it boil.

Add the kofte. Let it cook on low flame for 5-6 minutes. Add ghee and its ready.

Garnish with chopped coriander leaves.

Serve with steamed rice, roti, paratha, puri or naan.

Instant Kachauri Or Kachori



We all love crispy crunchy kachori in breakfast. Specially in weekend.

Its a spicy snack. You can serve kachori for any meal. Its a delicious appetizer.

Normally we stuff kachauri or kachori with different stuffings.

But today sharing without stuffing recipe .

Quick and easy to make. Fulfill the sudden demand of kachauri with this instant kachauri recipe . You don’t need any grinding or filling.

Make it with very minimal ingredients. Just knead the dough roll and fry. Your delicious spicy crispy kachori is ready.

Enjoy it with any chutney, sauce,pickle, dum aalu, Spicy potato or any spicy curry. Even you can enjoy it without any side dish.

I didn’t added chilli so perfect for kiddos. You can add chilli powder or green chilli paste. Or serve with hot chilli pickle.





Whole wheat flour – 1 cup

Chick pea flour / bengal gram flour or besan – 1/2 cup

Ginger  – 1 inch piece grated

Grated garlic  – 1 tea spoon ( you can add more if you like garlicky flavour)

Salt to taste

Oil or clarified butter – 2 and 1/2 tablespoon

Cumin powder  – 1 tea spoon

Oil for deep fry




Combine all the ingredients.

Knead a semi soft dough using water.

Cover the bowl and keep aside for 15-20 minutes.

Now take a small amount of dough and roll with your palm to give a round shape.

Sprinkle little oil over the balls.

Roll out each portion with the help of a rolling pin.

Heat oil in a deep wok or kadhai and fry the kachauri on medium flame.

Press very lightly with a spatula.
When the kachori puffed up turn it.

Fry on low flame till light brown.

Kacauri is ready. Enjoy it with tea or coffee.

Rice Kheer Or Pudding

Rice kheer or pudding. Thick creamy rice kheer taste devine. Little salted butter will make your kheer absolutely delicious. Try once and you will know the difference in taste because of salted butter.

Little rice with thickened milk, dry fruits and cardamom made this kheer or pudding heavenly. Sometimes I also use little rose water with cardamom powder to make the kheer more aromatic.

Celebrating Raksha Bandhan today.

Raksha bandhan is a Hindu festival that celebrates the love and duty between brothers and sisters.

It is called Rakhi in many parts of India.
The festival falls on the full moon day of the Shravan month. On this day sisters tie a rakhi ( sacred thread) on her brother’s wrist. This symbolizes the sisters love and prayer for her brother’s well-being and the brother’s lifelong vow to protect her.

So on this auspicious day we have to make some sweet dish.
Sharing my brother’s favourite rice pudding or rice kheer today.
A rich creamy dessert made of rice and milk. To make rich creamy texture don’t add too much rice. Very little rice cooked with milk till milk thickened and rice should be mixed well. Keep stirring to get smooth creamy texture. Saffron is optional, you can skip it. You can also add little rose water or kewra water if you like the flavour. And salted butter will make your kheer heavenly.


Full cream milk – 7 cup

Rice – 3 tablespoon

Salted butter – 1 teaspoon

Cardamom powder – 1 teaspoon

Cashew nuts – 2 tablespoon

Raisins – 2 tablespoon

Saffron – a small pinch, optional

Sugar – 1/4 cup or to taste


1. Rinse the rice properly. Drain and marinate with salted butter. Keep aside.

2.Soak the raisins in water.

3. Cut the cashew nuts into half.

4. Heat milk and let it boil.

5. When it starts to rolling boil add rice. Also add saffron if using. Mix well.

6. Reduce the heat. Let it cook on simmer. Stir in-between and scrape the sides of the pan. Keep stirring to get smooth creamy texture.

7. Cook on low flame till the milk thicken. Now add the sugar. If you like your kheer lightly sweetened add 1 tablespoon less sugar. Stir well.

8. Add cashew nuts and raisins. Taste and add 1 tablespoon sugar if require.
When the kheer get rich creamy texture switch off the flame. Kheer should be thick but flowing. It will becomes more thick when cool.

9. Add cardamom powder. Mix well.
Let it cool down.

10. Garnish with saffron strands, cashew nuts and raisins. You can also sprinkle shredded almonds.

11. Serve rich creamy rice pudding or kheer chilled or room temperature. Enjoy the divine taste.


1. You can use rose or kewra water with cardamom powder if you like the flavour.

2. You can use any dry fruits 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.

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

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No Garlic No Onion Spicy Potato Curry


Yes our very own potato but in a different way. And its my own way quick, easy yet yummy.

It’s spicy but I didn’t use normal spices like cumin, coriander, etc. And didn’t use onion and garlic too.

Sometimes we love the usual vegetables in different taste.


Potatoes – 4-5 medium

Tomato – 1 large

Green chilli – 2-3 or as your spice tolerance

Grated coconut – 2-3 tsp

Mustard powder – 2 tsp

Panch phoran -( a mix of fenugreek seed, nigella seed, cumin seed, mustard seed and fennel seed in iqual part.but I prefer to use smaller proportion of fenugreek seeds because of it’s mildly bitter taste) – 1 tsp

Dry red chilli – 1

Turmeric powder – 1/2 tsp

Kashmiri red chilli powder – 1 tbsp

Coriander leaves – 2 tbsp chopped

Oil – 2 tbsp

Salt to taste








Soak mustard powder in little water.

Make a paste of tomato, green chilli and grated coconut. You can add small piece of ginger too ( I didn’t ).

Peel off the potatoes and cut them into cubes.

Heat oil in a pan.Add panch phoran. Let it crackle, add dry red chilli.

Then add the washed and drained potatoes.Fry on medium flame till it turns light golden brown and little soft. Add salt and turmeric powder while frying.

Now add the paste, soaked mustard powder and red chilli powder.

Fry well. Add water and cover the pan. Cook for some time till potatoes completely done. Don’t dried up. We need thick gravy in it.

Add chopped coriander leaves. Stir well.

I ‘ve added 1/2 tsp mustard oil because I like it’s raw taste. But you can omit it.

Its ready. garnish with slit green chilli, chopped coriander leaves and grated coconut.

Serve hot with poori, paratha, naan or enjoy it with simple crisp butter toast.

Aloo Paneer


Everyone love the taste of a no garlic and no onion pure vegetarian dish. So it’s not difficult to make pure veg dishes.

And when non-veg eating people say that the taste is finger-licking you can imagine how it must be tasting in real.

Here is such a no garlic, no onion dish for you all “Aloo Paneer,” a potato and cottage cheese recipe.

Aaloo Paneer


Potatoes – 2-3 large chopped in cubes
Paneer or Cottage Cheese – 1 cup cubesTomato – 2
Bay leaf – 1
Cardamom – 2-3 broken
Cinnamon – 1 inch piece
Cloves – 3
Ginger – 1 inch piece
Green chilli – 1-2
Khuskhus or Poppy seeds – 2 tsp
Melon seeds – 2 tsp
Cumin seed – 1/2 tsp
Salt to taste
Sugar 1 tsp (optional)
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Turmeric powder – 1/2 tsp
Garam Masala powder – 1/4 tsp
Kashmiri red chilli powder – 1 tbsp
Oil – 2 -3 tbsp
Ghee or Clarified Butter – 1 tsp optional
Cream or Malai – 2 tsp



Soak the khuskhus in hot water or microwave for 2 minutes with water.

Soak the melon seeds and keep aside for some time.

Grind both the khuskhus and melon seeds to make a fine paste. Add in green chilli, chopped ginger and chopped tomatoes to the paste. Grind them altogether. Keep aside.

Fry the potatoes and paneer cubes. Keep aside.

Heat oil in a pan and add cumin seed. Let it crackle now add broken cardamom, cinnamon, cloves and bay leaf. Now add the ground masala paste. Fry well.

Add all the spices. Saute and when oil leaves the sides add fried potatoes, salt and sugar. Saute again.

Add cream or malai, mix well. Saute for some more time. When completely dried up add water as much gravy you a want.

Add paneer cubes. Let it boil. Cover and cook on low medium flame till the potatoes done. Add a spoonful ghee and its ready.

Garnish with chopped coriander leaves or green chilli. Serve hot with steamed rice, roti, paratha or poori.