Mouri Mishri Jol/Saunf Mishri Sharbat Or Fennel Seeds And Rock Sugar Drink

Fennel seeds and rock sugar or mishri sharbat with mint. Sounf/mouri or fennel seeds and mishri or rock sugar soaked water is an age old refreshing drink for summer. Fennel seeds and mishri are usually used for mouth freshener. Here is a delicious chilled drink made with fennel seeds and rock sugar soaked water. Not only for mouth freshener but sounf mishri water is also an age old remedy for digestion.

Have a look on health benefits of the different ingredients used in this drink.

Fennel seeds or sounf – Aside from its many culinary uses, fennel and its seeds offer a wide array of health benefits and may provide antioxidant, anti-inflammatory, and antibacterial effects. Both the flavorful, crunchy bulb and aromatic seeds of the fennel plant are highly nutritious and may offer an abundance of impressive health benefits. Adding them to your diet may improve heart health, reduce inflammation, suppress appetite, and even provide anticancer effects. Healthline

Rock sugar or mishri – Mishri not only make your drink sweet but it has so many health benefits. Rock sugar or ‘mishri’ is more than just a mouth freshener. Generally, people tend to overlook the surprising health benefits of ‘mishri’. It is less sweet than refined sugar and contains vitamins, minerals and amino acid. Rock sugar, which is made from the solution of sugarcane, can be included in your daily diet to get the lesser-known benefits of health. Celebrity nutritionist, Rujuta Diwekar has unraveled how rock sugar is crucial in cough and cold. To read more about health benefits of mishri click here.

Mint leaves – Used mint to give the drink a lovely aroma. Mint leaves have not only a refreshing flavour but also have some health benefits.

8 Health Benefits of Mint

• Rich in Nutrients. Share on Pinterest.

• May Improve Irritable Bowel Syndrome. Irritable bowel syndrome (IBS) is a common digestive tract disorder.

• May Help Relieve Indigestion.

• Could Improve Brain Function.

• May Decrease Breastfeeding Pain.

• Subjectively Improves Cold Symptoms.

• May Mask Bad Breath. Source

Lemon juice – Vitamin C enriched lemon used to enhance the taste and a lovely refreshing flavour.

Pink or black salt, chaat masala and black pepper used for taste. But its completely optional. You can add only a pinch of pink or black salt and skip chaat masala and black pepper powder. For fasting days omit pink salt too.

You can soak the fennel seeds overnight in refrigerator. Soak the seeds in night and make the drink in next morning. If you want your drink less sweet then add little more water. Make this refreshing drink according to your taste.

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Recipe

Fennel seeds or sounf – 2 tablespoon

Rock sugar or mishri – 1 piece

Mint leaves – 25-30

Water – 1 cup + 3/4 cup

Lemon juice – 1 teaspoon

Ice cubes – as require

Black pepper powder – 1/4 teaspoon, optional

Pink or black salt and chaat masala to taste, optional

Method

To get the video recipe click on the link below

1. In a bowl soak fennel seeds or sounf and rock sugar or mishri with one cup water for 2-3 hours. You can also steep fennel seeds overnight in refrigerator.

2. When soaked strain the soaked fennel seeds with a sieve. Remove and discard the thread of mishri.

3. Transfer the seeds in a grinder jar. Add mint leaves and 1/4 cup water. You can use less or more mint leaves according to your taste. For light green colour add less mint leaves.

4. Grind into a smooth paste. Strain the mixture again. Add remaining half cup water and press with a spoon to strain well.

5. Add lemon juice and mix. Add salt, black pepper powder and salt in the strained fennel seeds water. This step is optional but it will enhance the taste. Taste and add little more water if its too sweet for you. Add some ice cubes in a glass.

6. Pour the drink over it. Serve chilled. You can also store the drink in a jar and keep in refrigerator for later use.

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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Cabbage Cauliflower Paratha

Cabbage cauliflower paratha. Outer layer of this paratha is made with cabbage and flour dough and stuffud with spicy delicious cauliflower. We often make gobhi paratha or cauliflower paratha or with a cauliflower cabbage mixed stuffing. But this paratha is totally different. You don’t need any sides to serve this paratha. This spicy soft paratha taste scrumptious. 

You may like to try four different types of paratha from this blog. Click on the name below to get the recipe.

1. Double layered aloo paneer cheese paratha

2. Sabudana or tapioca paratha

3. Mix veg stuffed paratha

4. Peanut stuffed paratha

Ingredients used to make this paratha 

Cabbage – Cabbage used to make the dough. Grated cabbage kneaded with whole wheat flour. 

Cabbage is an exceptionally healthy food. It has an outstanding nutrient profile and is especially high in vitamins C and K. In addition, eating cabbage may even help lower the risk of certain diseases, improve digestion and combat inflammation. Plus, cabbage makes a tasty and inexpensive addition to a number of recipes. Source

Cauliflower – Grated cauliflower with some spices used to make stuffing. 

Cauliflower is an extremely healthy vegetable that’s a significant source of nutrients. It also contains unique plant compounds that may reduce the risk of several diseases, including heart disease and cancer. Additionally, it’s weight loss friendly and incredibly easy to add to your diet. To read more health benefits of cauliflower   click here.

Salt – Salt used to enhance the taste. 

Cumin powder – Cumin powder used for a lovely aroma. 

Garam masala powder – Garam masala powder used to give a lovely aroma to the stuffing. Garam masala powder is a blend of different aromatic spices like cardamom, cloves, cinnamon, mace, nutmeg etc. 

Green chilli – Used Green chilli to make the stuffing spicy. 

Cilantro or coriander leaves – Chopped cilantro or coriander leaves used for flavour. 

Whole wheat flour or atta – I used atta or whole wheat flour to make the dough. You can use maida or all purpose flour or half whole wheat flour and half all purpose flour.

Oil or ghee/clarified butter – I used peanut oil to shallow fry the paratha. You can use olive oil or any flavorless oil or ghee/ clarified butter to fry. 

Blogger group 

This post is going to be featured on Facebook gourmet group Shhhhh Cooking Secretly Challenge. In this group every month one of the members decide the theme. And members paired to give two secret ingredients each other. Best part is we paired every month with different bloggers so that we can interact with each other. And after preparing the dish members share a picture of the dish and other members have to guess the ingredients.

This month’s theme is Flatbread suggested by Anu Kollon who blog at Ente Thattukada. I have bookmarked her Neer dosa to try.

This month my partner is Kalyani Sri. You may like to try Quinoa dosa from her space.  Kalyani gave me ginger and cabbage as secret ingredients and I made this delicious cabbage cauliflower paratha.  I gave watermelon and coconut and Kalyani shared an amazing recipe of Watermelon rind dosa with these ingredients.

We have to make the dough with cabbage. Grate the cabbage,add salt and mix well. After 15-20 minutes cabbage will release enough water. Squeeze out the water completely. We will knead the dough with this water so reserve it in a bowl. In a large bowl mix flour with squeezed cabbage and knead dough with the help of it’s reserved water.  Add all the spices, grated ginger, finely chopped green chilli and cilantro or coriander. Add salt just before rolling and stuffing the paratha. Roll into a small roti, place cauliflower in the middle and close the edges. Roll again and fry all paratha on a skillet/griddle/tawa or nonstick pan with the help of little oil or ghee. Easy isn’t it? If you have grated cabbage and cauliflower ready then you can make it in short notice or whenever you want to enjoy these delicious paratha. 

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Recipe

Cabbage – 1 

Cauliflower – 1

Salt to taste 

Ginger – 1&1/2 inch piece, grated 

Cumin powder – 1 teaspoon 

Garam masala powder – 1/2 teaspoon 

Green chilli – 2-3 or to taste, finely chopped

Cilantro or coriander leaves – handful  chopped 

Whole wheat flour or atta – 2 cup 

Oil or ghee/clarified butter for shallow fry

Method

1. Rinse the cauliflower well. Drain the water completely.  Wash the cabbage. Discard the outer layer.

2. Grate the cabbage and add salt. Mix well and keep aside for 15-20 minutes. Cabbage will release water. 

3. Now wipe the cauliflower with a kitchen napkin. Grate the cauliflower with a box grater. Or you can use your food processor. Add grated ginger, finely chopped Green chilli, cilantro or coriander leaves, cumin powder and garam masala powder. Use green chilli according to your taste. Mix everything with a spoon. Don’t add salt. We will add salt just before stuffing the paratha to avoid the cauliflower becomes soggy. 

4. Squeeze out all the water from grated cabbage. Don’t discard the water. We will use it to knead the dough. 

5. Place the squeezed cabbage in a large bowl. Add whole wheat flour or atta. Knead the dough with the water of squeezed cabbage. Already added salt in cabbage so don’t add salt. Add water slowly to knead a soft dough.

6. Make equal size balls.  Add salt in the grated cauliflower mixture and mix. 

7. Roll the kneaded flour balls with the help of wheat flour. Dip the ball in flour and start to roll. Roll into 4 inch diameter. Place some cauliflower stuffing in the middle.

8. Gather the edges and pinch to close. Make a ball again. Dip the ball in wheat flour from both sides. Roll again carefully with the help of some flour. Dust some flour and roll gently, don’t press much. Stuffing shouldn’t be comes out. 

9. Heat a tawa or skillet/griddle. Place the paratha on hot tawa. Let it cook till bubbles appear on the paratha.  Flip and cook other side till light brown. 

10. Brush little oil or ghee/clarified butter and fry from both sides. Make all the paratha like this. Serve hot with yogurt, pickle or chutney.

11. If you have some leftover cabbage mixed dough then you can make roti or paratha with it. Your roti or paratha will be super soft even after a few hours.

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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Carrot Smoothie/Dairy Free Smoothie

Carrot smoothie with grapes orange mint and coconut milk. Fruity flavored Vegan smoothie with a mildly spicy kick from ginger taste divine. A perfect breakfast smoothie to start your day.

Freshly squeezed orange juice and all the goodness of different fruits with mint leaves, coconut milk and ginger made this smoothly nutritious and absolutely delicious. To get some different flavoured Smoothie recipes click here.

Ingredients used to make this smoothie

Carrot – Sweet earthy taste of carrot not only makes your smoothie delicious but carrot has so many health benefits.

It is crunchy, tasty, and highly nutritious. Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants Eating carrots is linked to a reduced risk of cancer and heart disease, as well as improved eye health. Additionally, this vegetable may be a valuable component of an effective weight loss diet. Source

Grapes – Sweet nutrients packed grapes will make your smoothie perfectly sweet tasty and nutritious.

Grapes offer a wealth of health benefits, primarily due to their high nutrient and antioxidant contents. Grapes offer several important nutrients and powerful plant compounds that benefit your health. Though they contain sugar, they don’t appear to negatively impact blood sugar control when eaten in moderation. Antioxidants like resveratrol provide most of grapes’ benefits, including their anti-inflammatory, anti-diabetes, and anticancer properties. To read more click here.

Banana – Sweet, nutritious and delicious banana will make your smoothie thick and creamy.

Bananas are a popular fruit with many potential health benefits. Bananas contain many essential nutrients and may benefit weight loss, digestion, and heart health. They may boost your digestion and heart health thanks to their fiber and antioxidant contents. Plus, they may support weight loss because they’re relatively low in calories, nutrient dense, and filling. Both ripe, yellow bananas and unripe, green bananas can satisfy your sweet tooth and help keep you healthy. Source

Orange – I used freshly squeezed orange. Vitamin C enriched orange will make your smoothie delicious and gives a lovely flavour. Discard all the seeds if you are also using freshly squeezed oranges.

Oranges are among the world’s most popular fruits — they’re as nutritious as they are tasty. They are a good source of vitamin C, as well as several other vitamins, minerals, and antioxidants. Some studies show that consuming citrus fruits like oranges on a regular basis may help lower the risk of certain health conditions, such as heart disease. Put simply, this bright citrus fruit is an excellent addition to a healthy diet. Source

Mint leaves – Used to enhance the taste and minty flavour. You can add more leaves if you like.

Ginger – Little ginger used to give a mildly spicy kick. If you don’t like then you can omit it.

Coconut milk – Coconut milk used to enhance the taste. I like the flavour of coconut milk. I had coconut milk powder so I used it. But you can use 1/4 to 1/2 cup canned or fresh coconut milk or use 1/4 cup grated fresh coconut instead of coconut milk.

Lemon – Used lemon to give a tangy taste and nice refreshing flavour.

Lemons contain a high amount of vitamin C, soluble fiber, and plant compounds that give them a number of health benefits. Lemons may aid weight loss and reduce your risk of heart disease, anemia, kidney stones, digestive issues, and cancer. Not only are lemons a very healthy fruit, but they also have a distinct, pleasant taste and smell that make them a great addition to foods and drinks. Source

Earlier shared two different smoothie recipes with coconut. Muskmelon coconut smoothie and Mango coconut flaxseed smoothie. You may also like to try Cornflakes banana smoothie from the blog of Priya Vijaykrishnan.

Its a filling and nutritious smoothie. You can serve this as breakfast smoothie or you can also enjoy this in your fasting days. You can also use soaked dry fruits in this smoothie. If you want to use almond, soak the almond in hot water and peel before using.

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Recipe

Carrot – 2 medium

Grapes – 1/2 cup

Banana – 1

Orange juice – 1/2 cup

Mint leaves – 12-14

Grated ginger – 1/2 teaspoon

Coconut milk powder – 1/4 cup

Lemon juice – 1 teaspoon

Shredded almond to garnish

Method

1. Peel and cut the carrot into thin slices. Peel and chop the banana roughly.

2. Combine everything and blend till smooth and frothy. You can use 1/4 to 1/2 cup thick coconut milk instead of coconut milk powder. Or use 1/4 cup fresh grated coconut. Add ice cubes if you want your smoothie chilled.

3. Taste and add little more lemon juice if require. Pour the mixture in your favourite glass.

4. Garnish with shredded almond and mint leaves. You can also garnish with lemon wedges.

Enjoy……..

Notes

1. You can use any fruit of your choice.

2. 1/4 to 1/2 cup thick coconut milk can be used instead of coconut milk powder. Or use 1/4 cup grated fresh coconut. Blend well with all the other ingredients.

3. You can also use 2 tablespoon soaked and peeled almond in this smoothie.

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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Mushroom Spinach Cheese Sandwich

Mushroom spinach cheese sandwiches. Grilled sandwiches with creamy cheesy delicious stuffing. Sauteed mushrooms and spinach made these sandwiches filling and delectable. And sriracha sauce made the sandwiches perfectly spicy.

Earlier shared Easy quick egg sandwich here but this spinach mushroom sandwiches different in taste and flavour. Both are absolutely delicious but this one is completely vegetarian.

You may like to try some more mushroom recipes from this blog.

1. Mushroom egg Kabab

2. Mushroom egg fried rice

3. Broccoli mushroom noodles

4. Coriander mushroom

5. Mushroom dopeaja

6. Microwave mushroom

And here are some Spinach recipes for you. Try and enjoy the different taste and flavour of the spinach dishes.

Ingredients used to make stuffing

Mushroom – Low calorie and nutritious mushrooms made this sandwich delicious. I used my mini chopper to finely chop the mushrooms because my husband don’t like mushrooms at all. So I always use minced or finely chopped mushrooms in some dishes and he always happily enjoy the dish without recognizing mushrooms. But you can use thinly sliced mushrooms if you want.

Baby Spinach – This leafy green vegetable taste great. Tender leaves are easy to cook and give a slightly sweet taste. And it also has so many health benefits. I blanched the spinach leaves before using.

How to blanch spinach

Rinse the spinach leaves well to remove all the dirt. Heat sufficient water in a pot. Keep a pot with cold water ready. When water starts to rolling boil add the spinach. Let it boil for 3-4 minutes. Leaves will becomes dark in colour after blanching. Immediately remove the spinach from hot water and place in the pot of ice cold water to retain the colour. Take out from the water before chopping.

Onion And Garlic to enhance the taste and flavour.

Sweet corn – Succulent and delicious boiled sweet corn taste mildly sweet and also enhance the taste of your stuffing.

Scallion – Mild taste and flavour of this green long leaves will also enhance the taste and flavour of stuffing.

Salt – Salt used to give savoury taste. Add salt according to your taste.

Black pepper powder – Use black pepper powder to give a lovely aroma and mild heat. You can also use freshly crushed black pepper. Add black pepper powder 1/2 to 1 teaspoon as per your taste.

Fresh cream – Little fresh cream will give a creaminess and enhance the taste. I used Amul fresh cream.

Tomato ketchup – tomato ketchup will give a sweet tangy taste to the stuffing.

Sriracha sauce – Sriracha sauce added to give a spicy kick. Spicy sweet tangy taste of this sauce will make your stuffing lipsmackingly delicious. You can also use any chilli garlic sauce if you don’t have sriracha sauce.

Chilli flakes – Little chilli flakes used to make the stuffing spicy. But its optional, you can skip it if you want.

Cheese – I used cheddar and mozzarella cheese mixed. I have a pack a mixture of both cheese. And this taste great. Used to give a cheesy delicious taste. You can use processed cheese or any cheese of your choice. Used 1/2 cup in stuffing and some to sprinkle over the stuffing. You can always use more cheese if you want. Add as much cheese as you like.

Butter And Olive oil – Used 1 tablespoon butter and 1 tablespoon olive oil for sautéing the stuffing. You can use only butter or only oil if you want. You can also use any other oil instead of olive oil.

Bread – You can use white bread, brown bread, multigrain bread, gluten free bread or any bread of your choice.

If you have the stuffing ready then you can make the sandwiches in a jiffy. You can make the stuffing one day before and store in refrigerator to make the sandwiches for breakfast or lunch. Even you don’t need any chutney or sauce in side to serve these sandwiches or to spread on bread. Because stuffing taste delectable on it’s own. Sauteed mushrooms and spinach and fried onion garlic with sweet corn, scallion, oregano and sriracha sauce, ketchup, butter, cheese and little fresh cream made these sandwich stuffing perfectly spicy creamy cheesy and lipsmackingly delicious.

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Recipe

Mushroom – 200 gram

Baby Spinach- 200 gram, blanched

Onion – 2 medium, finely chopped

Garlic – 3, minced

Sweet corn – 1/2 cup, boiled

Scallion or onion green – 2 finely chopped

Salt to taste

Black pepper powder – 1/2 teaspoon or to taste

Fresh cream – 2 tablespoon

Sriracha sauce – 1&1/2 tablespoon

Oregano – 1 teaspoon

Chilli flakes – 1/2 teaspoon

Tomato ketchup – 2 tablespoon

Cheese – 1/2 cup, grated + to sprinkle

Olive oil – 1 tablespoon

Butter – 1 tablespoon

Bread as required

Method

1. Chop the blanched baby spinach finely. Chop the mushrooms finely. I used my mini chopper. You can grate or thinly slice the mushrooms.

2. Heat 1 tablespoon oil and 1 tablespoon butter in a pan. Add minced garlic and finely chopped onion. When onion becomes light brown add mushrooms.

3. Mushrooms will release water. When mushrooms about to dried up add chopped scallion and saute till dried up completely. Add blanched and chopped spinach. Mix and add boiled sweet corn.

4. Add salt, black pepper powder, fresh cream, sriracha sauce, oregano, chilli flakes and tomato ketchup. Saute till everything blend well and dried up.

5. Now add sriracha sauce, mix and remove from heat. Taste and adjust the seasoning. Let the mixture cool down a bit. Add 1/2 cup grated cheese and mix well.

6. Spread the mushroom spinach mixture on a bread slice. Sprinkle some grated cheese over it. Place a bread piece over the cheese and press gently. Make all the sandwiches like this.

7. Heat little butter or oil in a grill pan. Place sandwich on the pan. Toast on low heat till one side becomes light brown. Flip and turn the sandwich upside down and toast the other side too. Make all the sandwiches. Serve hot with any sauce or chutney. You can also use sandwich toaster to toast the sandwich.

Notes

1. You can use mayonnaise in the stuffing if you want.

2. Any chilli garlic sauce can be used instead of Sriracha sauce.

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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Double Chocolate Whole Wheat Muffins With Coconut

Double chocolate whole wheat muffins with coconut sugar. Soft moist rich chocolaty muffins taste scrumptious. Cocoa powder and grated chocolate made these muffins perfectly chocolaty and delightful.

I have used whole wheat flour to make these muffins. You can definitely use all purpose flour or maida but better to avoid all purpose flour or refined flour. Whole wheat flour are packed with nutrients including several vitamins and fiber. You can also use millet flour or any gluten free flour instead of whole wheat flour.

Cocoa powder and dark chocolate made these muffins full of chocolaty flavour. Earlier I had used Morde chocolate compound but this time used Amul compound chocolate. You can use whatever you have.

Instant coffee powder used to enhance the flavour of chocolate.

Oil will help to make your muffins moist. You can use olive oil or any flavorless oil. I used sunflower oil.

Salt will balance the sweetness of muffins and enhance the taste.

Baking powder and soda used for leavening and also to make the muffins soft.

Curd or yogurt will make your muffins moist. Curd with baking powder and soda makes the eggless muffins fluffy and moist. No need for hung curd, use normal homemade curd.

Milk used to add moisture to the batter. And to make the muffins light.

Milk powder used to enhance the taste. And it also gives an extra richness. But its optional you can skip if you want.

Coconut sugar used as sweetener. You can always use cane sugar, brown sugar, jaggery or any sweetener of your choice. Coconut sugar is a healthy sugar alternative. The harmful effects of added sugar are becoming increasingly more evident. As a result, people are turning to natural alternatives. A sweetener that has become very popular in the past few years is coconut sugar. This sugar is derived from the coconut palm tree and touted as being more nutritious and lower on the glycemic index than sugar. Source

Vanilla essence used to give a lovely flavour.

You may like some other muffins and cupcake recipes on this blog. Click on the link below for recipe.

1. Gluten free cardamom rose muffins

2. Date walnut sugar free muffins

3. Mango walnut choco chips muffins

4. Sugar free Kewra flavoured almond pistachio muffins

5. Watermelon muffins

6. Fruity muffins

7. Cheesy savoury muffins

8. Chocolate stuffed orange muffins

9. Semolina blueberry custard cupcake

10. Sugar free dry fruits oats cupcakes

11. Eggless coconut cupcakes

12. Gluten free apple almond cupcakes

13. Blueberry preserve stuffed gluten free cupcakes

14. Gluten free pineapple cupcakes

15. Eggless rasgulla cupcake

You may also like to try Eggless chocolate cake from my blogger friend Poonam Bachhav.

You have to sieve the flour baking powder, soda, cocoa powder and salt. Add milk powder and keep aside. I have used grated chocolate. Heat the grated compound chocolate with milk for a minute to melt the chocolate. Used Amul compound chocolate. I had microwave for one minute on full power. Whisk well with curd, vanilla essence, coffee, oil and coconut sugar. Whisk everything well.

Now add all the dry ingredients. Don’t add all the dry ingredients in one go. First add half and mix then add remaining dry ingredients and mix well to make a smooth lump free batter. You can also use 1/4 to 1/2 cup choco chips in the batter for more chocolaty taste.

I baked in my Samsung microwave hot blast function to bake the muffins. Bake in preheated oven at 170° for 10- 12 minutes or until toothpick comes out clean. Insert a toothpick in a muffin to check. Let muffins cool down. Dust the muffins with icing sugar with the help of a sieve. This step is optional. Used white choco chips and icing sugar only to make the muffins attractive and kids friendly.

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Recipe

Whole wheat flour or atta – 1 cup

Baking powder – 1/2 teaspoon

Baking soda – 1/4 teaspoon

Cocoa powder – 4 tablespoon

Salt – 1/8 teaspoon

Cooking chocolate – 1/2 cup, grated

Curd or yogurt – 1/2 cup

Milk – 1/4 cup

Instant coffee powder – 2 teaspoon

Vanilla essence – 1/2 tablespoon

Oil – 1/4 cup

Coconut sugar – 1/3 cup

Milk powder – 1/4 cup, optional

Method

1. Grease or line muffins moulds. Preheat the oven at 170°.

2. Sift whole wheat flour or atta, cocoa powder, baking powder, soda and salt. Mix milk powder if using.

3. Grate the cooking chocolate in a microwavable glass bowl. Add milk and microwave on high power for 1 minute. You can also melt the chocolate with milk in pan on stove top. In the milk mixed melted chocolate add coffee, vanilla essence and curd or yogurt. I have used homemade curd. Whisk well.

4. Add coconut sugar and oil. Whisk again till everything combined well. If you are not using milk powder add 1-2 tablespoon more coconut sugar. Because milk powder gives an extra sweetness. And if you want your muffins lightly sweetened add 1/4 cup coconut sugar.

5. Pour the mixture in a large bowl. Add all the dry ingredients gradually and mix. Make a smooth lump free batter.

6. Pour the mixture in greased or lined muffin moulds. Fill upto 3/4 cup.

7. Bake the muffins in preheated oven at 170° for 12 minutes or until toothpick comes out clean. Let the muffins cool down before serving. You can dust the muffins with powdered sugar with the help of a sieve. Or press some white choco chips over the muffins.

8. Enjoy the soft delicious chocolaty muffins.

Notes

1. All purpose flour or any flour can be used instead of whole wheat flour or atta. You can also use millet flour if you want.

2. You can also use 1/4 to 1/2 cup choco chips in the batter.

3. Brown sugar, powdered sugar, granulated sugar or any sweetener can be used instead of coconut sugar.

4. You can use olive oil or any flavorless 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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Besan Or Chickpea Flour Cookies/Nankhatai

Besan or chickpea flour/garbanzo flour nankhatai or Indian shortbread cookies. Texture of these delectable cookies are light, flaky and crisp outside. And inside of the cookies are melt in mouth. You can feel the burst of flavour of ghee or clarified butter, baked chickpea flour or besan and cardamom.

What is nankhatai

Nankhatai are shortbread biscuits originating from the Indian subcontinent, popular in Northern India, Pakistan, Bangladesh, and Myanmar. The word nankhatai is derived from the Persian word naan meaning bread and khatai from a Dari Persian word meaning biscuit. Source – Wikipedia

You can make these nankhatai with different flavour. Here are some different types of nankhatai from this blog.

1. Multigrain chocolate nankhatai

2. Whole wheat coffee jaggery nankhatai

3. Gluten free rose nankhatai

4. Orange nankhatai

5. Oats thandai nankhatai

6. Nankhatai

You don’t need any fancy ingredients to make these superbly delicious cookies. All the ingredients are easily available in your pantry. Main ingredient is besan or chickpea flour or garbanzo flour.

And flavoured with cardamom powder. Baked besan and cardamom will give a wonderful taste and flavour.

Also used semolina or suji with whole wheat flour or atta to give a crispy texture. You can use butter to make these cookies but better to use ghee or clarified butter. Aroma of ghee made these cookies heavenly. You can use shredded almond or cashew nuts in the dough. I didn’t but used some cashew nuts and pistachio for garnishing. But this step is optional. You can also make the cookies without nuts if you want. Do try and after tasting these cookies, I am sure you will never buy nankhatai from store. Homemade nankhatai are much better than store bought.

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Recipe

Besan or chickpea flour – 1 cup

Atta or whole wheat flour – 1/2 cup

Semolina or suji – 2 tablespoon

Powdered sugar – 3/4 cup

Ghee or clarified butter – 3/4 cup

Cardamom powder – 1/2 teaspoon

Baking powder – 1/2 teaspoon

Baking soda – 1/4 teaspoon

Milk – 2 tablespoon or as required

Cashew nuts and pistachio as required

Method

1. Preheat the oven at 170°. Grease a baking tray or line with parchment paper.

2. In a bowl mix besan or chickpea flour, atta or whole wheat flour, semolina or suji, cardamom powder, baking powder and soda.

3. In a large bowl whisk melted ghee or clarified butter and powdered sugar. Whisk till mixture becomes creamy. If the weather is hot use room temperature ghee. No need to melt the ghee.

4. Now add all the dry ingredients. Combine everything to make a dough. In chilled weather ghee solidify quickly so if require add little milk to make a smooth dough. Or you can also add 2-3 tablespoon more ghee if you want. I used 2 tablespoon milk because my kids like crisp cookies. If you want mouth melting cookies skip milk and add 2-4 tablespoon more ghee to make a smooth dough.

5. Make small balls. I made 26 cookies with this dough. Press the balls gently with your palm and arrange on the greased or lined baking tray. Don’t forget to leave some space between the cookies.

6. Place half cashew nut on the middle of the every cookies. Press gently. You can also use pistachio or almond. I have used cashew nuts and pistachio. You can also use both on every cookies.

7. Bake in preheated oven for 12 minutes or till edges becomes light brown. Take out the cookies immediately after baking. I have made the cookies in two batches. And taken out the first batch after a few minutes. Colour of the cookies becomes brown. So don’t leave the cookies in hot oven after baking. Take out the baking tray from oven immediately after baking.

8. Enjoy the delicious cookies or nankhatai when completely cool down. Or store in airtight container for later use.

Happy baking!

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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Date Palm Jaggery Coconut Cake/Mawa Cake

Date palm jaggery coconut cake. A teacake made with mawa or khoya and date palm jaggery or khajur gur/nolen gur. You can also use coconut sugar if you don’t have date palm jaggery. Richness of mawa and flavour of date palm jaggery made this cake divine. Try this palm jaggery flavoured cake and enjoy the delectable taste. You can call it a sankranti special cake. Because this cake is made of all the sankranti special ingredients.

I have used all the ingredients which we usually use in sankranti special delicacies. Like date palm jaggery or khajur gur, rice flour, coconut and mawa or khoya. Earlier shared Semolina or rawa cake with sankranti special ingredients. And here are some different types of Sankranti special recipes.

1. Ranga aloor pithe or sweet potato dumplings

2. Til badam laddu

3. Moong dal fried and baked pithe

4. Baked dudh puli

5. Date palm jaggery oats dry fruits cookies

6. Malpua

7. Khejur gur or nolen gur payesh/kheer

8. Gokul pithe

9. Kheerer malpua or mawa malpua

10. Rice kheer or pudding

And a bhog or sankranti special Bhuni khichuri.

This cake recipe is very simple and made with all the easily available ingredients. You have to blend the mawa/khoya and grated jaggery with oil, milk and vinegar first. Blend really well till jaggery completely dissolved. If you don’t have date palm jaggery or khajur gur then you can use cane jaggery, sugar, brown sugar or any sweetener of your choice. But taste and flavour may differ. You can get similar taste with coconut sugar only. So I recomend to use coconut sugar if you don’t have date palm jaggery. You can also use chopped cashew nuts, almond, raisins, walnut or any dry fruits of your choice.

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Recipe

All purpose flour/refined flour or maida – 1 cup

Rice flour – 1/2 cup

Desiccated coconut – 1/2 cup

Semolina or suji – 2 tablespoon

Cardamom powder – 1/2 teaspoon

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Mawa/khoya or dried milk – 3/4 cup

Oil – 1/3 cup

Date palm jaggery or khajur gur – 1 cup, grated

Vinegar or lemon juice – 1 tablespoon

Milk – 3/4 cup

Lightly roasted sesame seeds to sprinkle

Method

1. Grease or line a baking pan with parchment paper. Sprinkle little sesame seeds so that you also serve the cake upside down if you want.

2. Preheat the oven at 160°. For OTG preheat at 180° for 10 minutes.

3. In a bowl mix all purpose flour or maida, rice flour, desiccated coconut, semolina or suji, cardamom powder, baking powder and soda.

4. In a large bowl whisk grated date palm jaggery or khajur gur/nolen gur, mawa/khoya or dried or dried whole milk, oil and vinegar or lemon juice. Whisk well till jaggery completely dissolved and everything combined well. Add 1/2 cup milk and whisk again.

5. Now add all the dry ingredients. Mix well and make a smooth lump free batter. You can add little more milk if required. But first add only 1/2 cup milk. Batter shouldn’t be runny. Make a thick but flowing batter.

5. Pour the batter in greased baking pan and tap the pan gently on your kitchen counter to remove the air bubbles. Sprinkle sesame seeds over it.

6. Bake in preheated oven for 35-40 minutes or until toothpick comes out clean. Every oven takes different time so check after 30 minutes. Insert a toothpick in the middle. If it comes out clean then your cake is ready.

7. Remove the cake from oven and let it cool down. Cut and serve the soft moist cake warm or at room temperature. Enjoy the heavenly taste.

Notes

1. You can use whole wheat flour or atta or any other flour instead of all purpose flour or maida.

2. Cane jaggery, brown sugar or powdered sugar can be used instead of date palm jaggery or khajur gur. But for best result use coconut sugar if you don’t have date palm jaggery.

3. You can also add chopped cashew nuts, almond, walnut or any dry fruits of your choice in the batter.

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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Seeds Date Oats Cookies

Oats cookies with mixed seeds, almond and sabja or basil seeds. You don’t need sugar or jaggery to make these cookies. Cookies are sweetened with dry dates powder. Enjoy the delectable taste with milk, tea or coffee. Or make large size cookies to serve as breakfast cookies.

These healthy, delicious and crispy crunchy cookies are perfect for health watchers and kids. I have used sabja or basil seeds as egg replacement. First grind and make a powder of sabja or basil seeds then soak in water for 10-15 minutes, your egg substitute is ready. Basil seeds are high in fiber, a good source of minerals, rich in plant-based omega-3 fat, and plentiful in beneficial plant compounds. Basil seeds are a little larger than chia seeds but have a similar nutritional profile. Source – Healthline

Roasted mixed seeds will give a nice crunch to your cookies and also make it healthy. This time I have a pack of roasted mixed seeds, including roasted pumpkin seeds, sunflower seeds, muskmelon seeds and flax seeds. I also used it in delicious Jaggery oats sesame cookies. Earlier I had a packet of roasted sunflower, pumpkin, flax, watermelon, chia and gojiberries seeds. Which I used in Wholewheat milk bread with mixed seeds,

Mango raisins overnight oats and

Gluten free bread with garlic and mixed seeds.

You can use whatever you have. Seeds are great sources of fiber. They also contain healthy monounsaturated fats, polyunsaturated fats and many important vitamins, minerals and antioxidants. When consumed as part of a healthy diet, seeds can help reduce blood sugar, cholesterol and blood pressure. To read more about seeds click here.

As I mentioned above I didn’t use sugar or jaggery. Cookies are sweetened with dry date powder. And I love to cook or bake with this date powder. A healthier alternative of sugar or jaggery. Here are three more recipes with dry date powder shared on this blog. Check out the recipe by clicking on the name below.

1. Apple coconut kheer or pudding

2. Date almond gulkand stuffed sandesh

3. Millet walnut date cake

Now coming to the recipe. You don’t need to whisk or cream the butter first. Just combine everything, make a smooth dough, give shape and bake. You can use oatmeal if you have. I have used ground rolled oats. Also used little whole oats with roasted mixed seeds to give the cookies a crunchy texture. Dry date powder made these cookies perfectly sweet for us. But if you want your cookies sweeter then you can add 1-2 tablespoon more date powder. Taste the dough and add as require.

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Recipe

Oats – 1 cup

Sabja/basil seeds – 1 tablespoon

Water – 3 tablespoon

Ghee/clarified butter or butter – 3 tablespoon

Roasted mixed seeds – 4 tablespoon

Dry date powder – 1/4 cup

Almond – 12-14

Desiccated coconut – 4 tablespoon

Cinnamon powder – 1/4 teaspoon

Baking powder – 1/2 teaspoon

Milk – 1 tablespoon

Vanilla essence – 1/2 teaspoon

Method

1. Grease or line a baking tray. Preheat the oven at 170°.

2. Grind the sabja or basil seeds in your mixer grinder. Take out in a large bowl and add 3 tablespoon water. Keep aside for 10-15 minutes. Sabja seeds powder will soak all the water within 5 minutes.

3. In the same grinder grind almond and place on a plate. Now grind 3/4 cup rolled oats into fine powder. Reserve 1/4 cup oats to use whole.

4. In the bowl of soaked sabja seeds powder add all the ingredients. And make a smooth dough. Don’t knead much. Just combine everything well.

5. I like my cookies lightly sweetened. Taste the dough before making balls. If you want your cookies sweeter then add 1-2 tablespoon more date powder if required.

6. Make small balls and press gently with your palm. Arrange the cookies on greased or lined baking tray one inch apart. You can make these cookies small or large size breakfast cookies. I have made 13 small cookies. Press the cookies again with a fork or spoon to make flat.

7. Bake in preheated oven at 170° for 12 minutes or till the edges becomes brown.

8. Let the cookies cool down completely before serving. Cookies will soft when hot and becomes crisp after cooling. Serve these healthy and yummy cookies with milk, tea or coffee. Nutritios cookies are also great to satisfy your sudden hunger pangs or for your sweet craving.

Happy baking. Stay safe healthy happy and blessed !

This post is going to feature on Facebook gourmet group Shhhhh Cooking Secretly Challenge for the theme Stick To Seeds suggested by Archana Gunjikar Potdar. And this month my partner is also lovely Archana Gunjikar Potdar. I love her all the healthy and authentic Goan recipes. I recently bookmarked her healthy and delicious Finger millet or ragi porridge to try. Archana gave me oats and date powder and I made these date oats cookies with these ingredients. I gave her gond or edible gum and ghee as her secret ingredients. She made this Flavorful mixture.

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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Millet Soyabean Cutlets Slim/Air Fried Cutlets

Millet soybean cutlets. Kodo millet soybean cutlets are slim fried in microwave with only two teaspoon oil. One teaspoon oil to grease the crusty plate or baking tray and one teaspoon to brush over the cutlets. You can also use your air fryer to fry these cutlets. Or you can also bake the cutlets in oven or halogen oven at 200° or shallow fry. Sharing all the methods. Cooked kodo millet and soybean with spices and lemon juice made these cutlets delicious. Potatoes are used for binding. You don’t need breadcrumbs or any flour. You can also use sweet potatoes instead of potatoes if you want.

These super healthy gluten free cutlets can be served as party starter or as a teatime snack. Or enjoy it as nutritious and filling breakfast dish with any sauce or chutney. Kodo millet and soybean have an impressive amount of protein and vitamins. Vegan people can skip cheese, I had used cheese only in two cutlets for my kids. Using cheese is completely your choice. I recently shared protein rich Soybean egg casserole. And a delicious Kodo millet broccoli pulao. Here are some recipes with millet. Click on the name below for recipe.

1. Millet walnut date cake

2. Vegan date millet peanut butter cookies

3. Pearl millet pizza crackers

4. Fennel oats millet cookies

5. Manipuri tan or flatbread with finger millet or ragi

6. Finger millet oats chocolate cookies

7. Pearl millet cashew almond honey cookies

8. Pearl millet sesame oats cookies

9. Finger millet or ragi chocolate crinkle cookies

10. Barnyard millet fried idli

11. Potato and barnyard millet cutlets

According to Healthline Although anyone can reap the nutritional benefits of eating millet, it’s been shown to be especially beneficial for diabetes management, making it one of the better whole grains for managing blood sugar. Millet is a good choice for diabetes due to its high fiber content. Fiber helps slow digestion. As a result, sugar enters the bloodstream slowly, lessening the risk of a blood sugar spike.

Potatoes are a versatile and delicious vegetable that can be enjoyed by everyone, including people with diabetes. However, because of their high carb content, you should limit portion sizes, always eat the skin, and choose low GI varieties, such as Carisma and Nicola. They’re rich in potassium and B vitamins, and the skin is a great source of fiber. However, if you have diabetes, you may have heard that you should limit or avoid potatoes. The truth is, people with diabetes can eat potatoes in many forms, but it’s important to understand the effect they have on blood sugar levels and the portion size that’s appropriate. To read more click here.

But as I mentioned above you can always use sweet potatoes instead of potatoes. So these cutlets are gluten free, vegan and diabetic friendly. You have to rinse and soak the soybean overnight like chickpeas rajma etc. Next day pressure cook with 1&1/4 cup water. After one whistle reduce the heat and cook for 20-25 minutes or till soybean becomes soft and easy to mash. Don’t discard the remaining nutritious water of boiled soybean if any. Either cook till water absorbed completely or use the water in soup or other dishes.

You can cook kodo millet as you cook rice. Soak in water for 15-20 minutes drain and cook with double amount of water. Use 1 cup water for 1/2 cup kodo millet. You can also use pressure cooker to boil the kodo millet. Pressure cook for 2 whistle. For open pot,when water starts to rolling boil reduce the heat, cover the vessel and cook on simmer for 10-15 minutes or till moisture evaporate and millet becomes soft. Add spices according to your choice. To make your cutlets more spicy add more chopped green chilli or you can also use red chilli powder.

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Recipe

Kodo millet – 1/2 cup

Soyabean – 1/2 cup

Potato – 3 medium, boiled

Onion – 2 medium, finely chopped

Green chilli -2-3 or to taste, finely chopped

Ginger – 1 inch piece, grated

Cilantro or coriander leaves – handful, chopped

Salt – 1&1/2 teaspoon or to taste

Black salt to taste

Cumin powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Chaat masala powder – 1 teaspoon

Lemon juice – 1&1/2 teaspoon

Cheese as require, optional

Method

1..Rinse and soak soybean overnight in enough water. Next day rinse again and pressure cook with 1&1/4 cup water. After one whistle reduce the heat and cook on simmer for 20-25 minutes or till soybean becomes soft. Let the pressure settle down on its own. Open the lid and cook again till all the moisture evaporate if any.

2. Wash the kodo millet well on a colander or sieve. Soak in water for 15-20 minutes. Cook with one cup water till water absorbed and millet becomes soft. You can also pressure cook the kodo millet if you want. Peel the boiled potatoes.

3..Mash the boiled potatoes, kodo millet and soybean with a potato masher or your hand. Make lump free smooth dough. You can use your mixer grinder to grind the boiled soybean. If you find it difficult to mash. But don’t add water.

4. Add chopped onion, green chilli, cilantro or coriander leaves, grated ginger, salt, black salt, lemon juice and all the spices. Mix everything well. Taste and adjust the seasoning. You can add more green chilli if you want your cutlets more spicy or you can also use red chilli powder.

5. Make equal size balls and press with your palm to make flat patties. Shape the cutlets.

6. I made two large size cutlets and stuff with a piece of mozzarella and cheddar mixed cheese. Also sharing the pictures of cheese stuffed cutlets after frying.

7..Grease the crusty plate with 1 teaspoon oil. Arrange the cutlets on crusty plate. Brush the cutlets with little oil. Fry the cutlets in microwave slim fry mode. Set as instructed for veg cutlets. After beeping sound flip the cutlets upside down and press the start button. If cutlets are not perfectly brown cook for a few minutes again on slim fry mode. I had to cook for 5 minutes more.

8. You can also bake the cutlets in your preheated oven at 200° for 10-15 minutes or until cutlets becomes golden brown from both sides.

9. For halogen oven press speed up button. Set the temperature at 200°. Bake for 10 minutes or till upside becomes brown. Flip the cutlets upside down and bake again at 200° for 5-6 minutes or till cutlets becomes golden brown.

10. Or use your air fryer. You can also shallow fry the cutlets from both sides till golden brown.

Notes

1. You can use boiled sweet potatoes instead of potatoes.

2. You can also use cooked quinoa in the cutlets.

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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Easy Quick Egg Sandwich

Easy quick cheesy egg sandwich. If you have boiled eggs and potatoes ready then you can make these sandwiches in a jiffy. Vegetarian people can skip eggs and make this with only potatoes. Different types of sauce and mayonnaise with potato and eggs will make these sandwiches absolutely delicious.

Today sharing a most favourite sandwich of my kids. Here is a recipe with two different methods to make the sandwiches. Both taste slightly different. I am sure you will love both the way. Try to following both methods and let me know which one you like more. You may also like one more simple, healthy and delicious bread recipe Soya oats green gram toast here. Click here to get the recipe. And click here for some bread recipes.

I didn’t use lettuce this time. But you can place lettuce over egg potato stuffing if you have. You can use sriracha sauce or any chilli garlic sauce instead of schezwan sauce. Use sauce according to your taste. You can add 1-2 finely chopped green chilli in the stuffing if you like your sandwiches more spicy. But if you are making for kids reduce the amount of chilli and schezwan sauce or skip and add tomato sauce or any sweet and sour sauce.

You can use 2-3 tablespoon more mayonnaise if you like. I had used grated cheese cubes in the stuffing. You can use mozzarella, cheddar or mix of both or whatever you have. Add as much cheese as you like. You can also make a layer of thinly sliced onion, cucumber and tomato if you want to make your sandwiches colorful and you like the taste. Sprinkle little salt and pepper powder over the slices. You can also drizzle little lemon juice if you want.

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Recipe

Potato – 3

Egg – 3-4

Onion – 1 large, finely chopped

Mayonnaise – 5 tablespoon

Pizza sauce – 2 tablespoon

Chilli sauce – 1&1/2 tablespoon

Schezwan sauce – 2 tablespoon, optional

Oregano – 2 teaspoon

Salt – 1 teaspoon or to taste

Black pepper powder – 1/2 teaspoon or to taste

Cheese cube – 2-3

Green chutney to spread on bread Bread as required

Cheese slices as required

Butter or oil as required

Method

Peel the boiled potatoes and eggs. Grate the eggs and potatoes.

For first method

1. Mix grated potatoes and eggs. Add all the sauce, finely chopped onion, salt, grated cheese cubes, oregano and mayonnaise. Taste and adjust the seasoning.

2. You can add 1-2 tablespoon more mayonnaise if you like. Mix everything well. See notes for options to make your sandwiches more spicy.

3. On a bread piece spread a thick layer of egg and potato mixture. Place cheese slice on it.

4..You can make a layer of lettuce, thinly sliced cucumber, tomato and onion over the egg potato mixture if you want.

5. Take one more bread and spread green chutney or any chutney of your choice.

6. Place the bread on cheese slice. Keep chutney side down. You can make 10-11 sandwiches with this egg potato mixture.

7. Toast the sandwich on a pan from both sides with little butter or oil till golden brown.

Second method

1. Grate the boiled potatoes. Add all the sauce, grated cheese cubes, mayonnaise, oregano and 1/2 teaspoon salt or to taste. Add less amount of salt than above because we are using only potatoes. Taste and adjust the seasoning.

3. Spread a layer of potato mixture. Grate boiled egg above potato. Sprinkle black pepper powder and pink or black salt over the grated egg. I used pink salt. Vegetarian people can skip this step. Place cheese slice over it.

4. Spread green chutney or any chutney on a bread. Place it on the cheese slice chutney side down. Make sandwiches as above method.

5. Serve hot with any sauce, ketchup or chutney. Sandwiches have different sauce and absolutely delicious so you can enjoy the sandwiches without any sauce or chutney.

Notes

1. Sriracha or any chilli garlic sauce can be used instead of schezwan sauce. Use whatever you have.

2. You can use finely chopped green chilli in the stuffing if you want your sandwiches more spicy or you like the flavour of green chilli. To reduce the hotness soak finely chopped green chilli in 1-2 teaspoon lemon juice for a few minutes before adding in the stuffing. Take out the green chilli from lemon juice and add.

3. You can use more mayonnaise if you like.

4. Add as much grated cheese as you want. You can use mozzarella, cheddar or mix of both cheese or use whatever you have instead of cheese cubes.

5. You can also make the stuffing with only egg or only potato.

6. You can make a layer of thinly sliced onion, cucumber and tomato if you want. Sprinkle little black or pink salt and pepper powder over it. You can also drizzle little lemon juice over these slices.

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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