Crispy Bitter Gourd And Potato Or Aloo Karela / Less Oil Recipe

Crispy bitter gourd and potato or aloo karela. Crispy but cooked with only one teaspoon oil in halogen oven. You can also use your microwave or OTG to bake or grill the karela and potato in the same way. Or use your air fryer to fry with less oil. An easy to make yet delicious no onion garlic bitter gourd recipe.

Bitter gourd has numerous health benefits.

Bitter gourd is a rich source of vitamins and minerals. It contains iron, magnesium, potassium and vitamins like A and C. It contains twice the calcium of spinach and beta-carotene of broccoli. Various anti-oxidants and anti-inflammatory compounds are present in bitter gourd.
It also helps in lowering the bad cholesterol levels, thus reducing the risk of heart disease and stroke. That’s not all. It strengthens the immune system, improves respiratory health, boosts skin health and contains anti-ageing properties. Source

You may like some more bitter gourd recipes on this blog.

1. Bitter gourd dopyaza

2. Gujarati bitter gourd stir fry

3. Bitter gourd with tomato

4. Sukto

And some more recipes using halogen oven.

1. Cauliflower corn butter masala

2. Olive Jalapeno savoury cornbread

3. Greek pizza

4. Beetroot dip

5. Moong dal bhaja pithe

6. Grilled potatoes

7. Piperade with Indian spices

8. Baked egg burger

9. Cooking in halogen oven

This week our 262 #Foodiemonday bloghop theme is Bitter But Good suggested by Sasmita who blog at First Timer Cook. You will definitely love her mouthwatering recipes. I would love to try her Dalgona muffins and also visit her YouTube channel for beautiful and heavenly Layered coffee panna cotta and many more.

Recipe is very easy to make. Slice the potato and bitter gourd and boil with salted water till fork tender. Drain the water completely and marinate with salt and spices. I have used coriander powder, turmeric powder, Kashmiri red chili powder and little garam masala with salt. You can use any spices of your choice. I don’t like bitter gourd dishes hot so used Kashmiri red chilli powder for colour. You can use hot variety red chilli powder or black pepper powder if you like. You can also add amchur or dry mango powder if you want. And use very little oil to spray over marinated potato and bitter gourd before baking. You can use olive oil or any other oil of your choice.

Recipe

Karela or bitter gourd – 1 large

Potato – 1

Salt to taste

Coriander or dhania powder – 1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Kashmiri red chilli powder – 1/2 teaspoon

Garam masala powder – 1/4 teaspoon

Oil – 1 teaspoon

Method

1. Peel and chop the potato into round slices.

2. Discard the both tips and chop the bitter gourd or karela into round slices.

3. Wash well and drain the water.

4. Boil the karela and potato slices with 1 cup water and 1/2 teaspoon salt for 4 minutes or till fork tender. Don’t make mushy. Check with a knife or fork.

5. Drain the water and let it cool down. Marinate karela and potato slices with little salt, coriander powder, turmeric powder, garam masala powder and Kashmiri red chilli powder.

6. Spread the slices on a baking sheet. Spray little oil all over it.

7. Press the speed up button. Set temperature at 200° and set the timer for 5 minutes. Keep an eye if the slices becomes golden brown switch off the oven.

8. Turn the slices upside down and cook again at 200° temperature for 4 minutes or till golden brown. If require cook for a few minutes more.

9. If you are using microwave convection mode or OTG follow the same method. Sprinkle little chaat masala powder before serving if you like. Serve with rice or roti as a side dish.

Notes

1. You can use any spices of your choice.

2. Red chilli powder or black pepper powder can be used instead of Kashmiri red chilli powder.

3. You can use any oven to make this crispy bitter gourd.

4. You can use chaat masala or amchur/ dry mango powder if you like your karela little tangy.

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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Oats Date Dry Fruits Modak / Sugar Free Modak

Happy Ganesh Chaturthi. May God bless you all 🙏 Celebrating 5th year blog anniversary. Thanks to all my readers for your love support and encouragement. 5 years with 500 posts, its possible because of you. Thanks a lot to everyone.

Oats date dry fruits modak. Not authentic but a super healthy sweet for health conscious people. Sugar free and low calorie delicious modak made with reduced skimmed milk, oats, dates and dry fruits. Sweetened with natural sweetener dates and raisins only. A healthy treat for kids and adults both.

You can make modak by using modak mould or shape with your hand or make barfi or fudge. I have made modak using modak mould. You can easily shape them into modak with your hands. And used my sandesh mould to shape remaining mixture.

Earlier shared three more modak recipes.

Stuffed chocolate modak

Quick dry fruit coconut modak

Gulkand stuffed chocolate modak

I have used gluten free oats to make these modak. Oats are among the healthiest grains on earth. Many studies have shown that the beta-glucan fiber in oats is effective at Oats are an incredibly nutritious food packed with important vitamins, minerals and antioxidants. In addition, they’re high in fiber and protein compared to other grains. Oats contain some unique components — in particular, the soluble fiber beta-glucan and antioxidants called avenanthramides. Benefits include lower blood sugar and cholesterol levels, protection against skin irritation and reduced constipation. In addition, they are very filling and have many properties that should make them a weight loss friendly food. At the end of the day, oats are among the healthiest foods you can eat. To read more benefits of oats click here.

Earlier shared some oats recipes on this blog. Get the recipes here.

Modak sweetened with dates.

Dates boast an impressive nutrient profile but are quite sweet. Yet, they’re packed with fiber, which helps your body absorb its sugars more slowly. When eaten in moderation, they’re a safe and healthy choice for people with diabetes. Source

According to experts, diabetics can also benefit from the high fiber content of dates. It is okay to eat 2-3 dates a day for diabetics so long as they exercise caution and maintain healthy eating habits overall. Source

So diabetic people can also enjoy these modak but in moderation. You may like some more recipes with dates on this blog. Click on the name below for recipe.

1. Sugar free carrot cake

2. Sugar free carrot bottle gourd fudge or barfi

3. Sugar free mawa nariyal peda

4. Sugar free sheer khurma or vermicelli pudding

5. Sugar free date sandesh

6. Sugar free mango coconut laddu

7. Date walnut fudge or barfi

8. Sugar free low calorie gajar halwa

9. Date walnut muffins

10. Vegan smoothie bowl

11. Date oats cookies

12. Watermelon date tulsi almond smoothie

Sending this post to 261 #Foodiemonday bloghop theme is Milky Way suggested by Swaty Malik who blog at Food Trails. Swaty suggested to share recipes with any form of milk. I am sharing a recipe with khoya/mawa or reduced milk. Swaty has a wonderful blog with many mouthwatering and healthy recipes. You will definitely love her Ganesh Chaturthi special recipes. And I also bookmarked her super healthy Oats jaggery laddu to try. Do visit her space for many more recipes.

I have used almond, cashew nuts and raisins but you can use any dry fruits of your choice. You can also stuff the modak with chopped dry fruits. If you want your modak more sweet add 5-6 dates and 2 tablespoon more raisins. We like mild sweetness so its perfectly sweet for me. Soak the dates and raisins in hot milk or boil with milk and you have to dry roast the oats and dry fruits only. Blend or grind everything and saute the mixture for few minutes. Let it cool down and shape them into modak, laddu or use any mould of your choice. Or you can spread the mixture on a greased plate when hot, level with a spatula, let it cool down and cut into your desired shape to make barfi or fudge. I have made some modak using modak mould and used my sandesh mould to shape remaining mixture.

Recipe

Rolled Oats – 1 cup

Almond – 1/4 cup

Cashew nuts – 2 tablespoon

Dates – 3/4 cup, pitted and chopped

Raisins – 2 tablespoon

Milk – 1/4 cup

Khoya/mawa or reduced milk – 3/4 cup

Desiccated coconut – 1/2 cup

Green cardamom – 3 – 4

Rose essence – 1/4 teaspoon

Method

1. In a pan heat 1/4 cup milk with pitted and chopped dates and raisins. When milk starts to boil switch off the heat and keep aside to cool down.

2. Dry roast the almond and cashew nuts for 2 – 3 minutes. Nuts shouldn’t be burned.

3. In a pan dry roast the oats till light brown. Transfer the roasted oats on a plate and let it cool down.

4. Take out the seeds of the cardamom. I have small sized cardamom so used 4. Add the seeds in boiled milk date raisin mixture. Don’t discard the peel. You can add these in tea for lovely flavour.

5. Grind roasted almonds and cashew nuts into a fine powder.

6. Grind roasted oats and keep aside.

7. Now blend milk soaked dates and raisins with cardamom seeds in your mixer grinder or food processor. Add khoya/mawa or reduced milk. I have used homemade khoya or mawa. Get the recipe here. Add 2-3 tablespoon milk for easy blending. Blend everything well till smooth.

8. Heat a heavy bottom or nonstick pan. Add blended milk mixed date, raisins, cardamom seeds and desiccated coconut. Saute for 2 minutes. You can also grind or blend the desiccated coconut with dates, I didn’t.

9. Add ground oats, almonds and cashew nuts. Mix well. Keep stirring. Cook till mixture comes together and becomes like a dough. Remove from heat and let it cool down.

10. Mash the mixture well to make smooth. Make balls and shape them using modak moulds or shape with your hands. Or you can make laddu or use any moulds. Or spread the mixture on a greased plate when hot. Level with a spatula or spoon and cut into your desired shape when cool to make barfi or fudge. I have made some modak and shaped remaining dough with my sandesh mould.

11. Sprinkle desiccated coconut over the modak. This step is optional. Your delicious nutritious and aromatic modak is ready to serve.

Stay happy stay healthy stay safe!

Notes

1. If you want your modak more sweet use 5-6 dates and 2 tablespoon more raisins.

2. You can stuff the modak with chopped dry fruits.

3. Pistachio or any dry fruits can be used with almond, raisins and cashew nuts.

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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Oats Dosa / Instant Dosa

Oats dosa. A healthy and delicious breakfast made with superfood oats. These gluten free crispy and tasty dosa can be also serve as a snack with tea or coffee. Even if you don’t like oats I am sure you will love the taste of this dosa. And you can’t recognize oats in it. To get more oats recipes click here .

To make this dosa lacy and crisp make a thin and flowing batter like rawa dosa. And for crisp texture remember to cook on low heat. You can use any spices of your choice in the batter. I have made it without onion but you can add 1 finely chopped onion in the batter.

Posting after a long time. And feeling happy to participate again in our weekly bloghop group after a short break. This Monday 257 #Foodiemonday bloghop theme is dosa den suggested by Priya Iyer who blog at The World Through My Eyes. Priya is a very good friend and a talented blogger. I love her healthy and authentic recipes. I have bookmarked her Mysore masala dosa and Broccoli masala dosa to try. Do visit her space for different types of delicious recipes.

To make this dosa you don’t need to fermentat the batter just mix everything and your batter is ready to cook. This nutritious dosa is a perfect breakfast option for diet conscious people, kids and everyone. If you like add 1 finely chopped onion and any spices of your choice. Use green chilli and black pepper powder according to your spice tolerance. Skip chilli if you are making for small kids. Serve oats dosa immediately after cooking. It may be soft when cool. But still it will be tasty.

Recipe

Oats – 1/2 cup

Rice flour – 1/2 cup

Curd or yogurt – 1/2 cup

Salt to taste

Cumin powder – 1/2 teaspoon

Chaat masala powder – 1 teaspoon

Black pepper powder – 1/2 teaspoon, optional

Cilantro or coriander leaves – handful, chopped

Green chilli – 1 – 2 finely chopped

Ginger – 1/2 inch piece, grated

Water – 1 & 1/2 cup

Oil for shallow fry

Method

1. Grind the oats into fine powder.

2. In a large bowl mix oats powder, rice flour, salt, cumin powder, black pepper powder and chaat masala powder. See notes for more options.

3. Add beaten curd and 1 cup water. Whisk well to make a smooth lump free batter.

4. Add remaining water and whisk well. Batter should be flowing like rawa dosa.

5. Now add grated ginger, chopped green chilli and chopped cilantro or coriander leaves. Mix well. If your batter is thick add little more water or if the batter is too runny add 1-2 tablespoon more rice flour.

6. Heat a pan or skillet. Brush with little oil and reduce the heat. Pour batter on the pan. Fill the gaps. Drizzle little oil on the sides and over the dosa. Don’t spread the dosa with ladle or spatula, just pour the batter on the pan.

7. Cook on low heat till edges starts to leave the pan. For crisp dosa remember to cook on low heat. It will take 4 to 5 minutes. Flip the dosa and cook other side too on low heat.

8. Flip again and when dosa becomes brown and crisp fold into half.

9. Serve hot with coconut chutney or any chutney of your choice.

Notes

1. You can use 1 finely chopped onion in the batter. Few chopped curry leaves can be used in the batter.

2. Always serve hot for crisp dosa. Dosa may become soft when cool.

3. Use chilli and black pepper according to your taste.

4. Batter should be flowing like rawa dosa and don’t try to spread with back of the ladle like normal dosa, just pour the batter on the pan.

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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Sprouts Semolina Chila Or Pancakes

Sprouts and semolina or suji/rawa chila or pancakes. A healthy, delicious and low calorie breakfast dish. We all know that sprouts are extremely nutritious and super healthy food. You can use these vitamins, protein and mineral enriched sprouts raw or cooked for numerous health benefits. So you can call it a power packed breakfast.

Spices, green chilli coriander leaves or cilantro and some other ingredients made this chila spicy flavorful and mouthwatering. I have made it both with onion and tomato and without onion tomato. Both are delicious but without tomato its easy to flip. And looks better. I love the taste of both. You can make according to your taste.

You can get some more recipes of semolina and sprouts below.

1. Suji malai cake

2. Semolina and lentil appe

3. Rawa cake

4. Oats semolina chila

5. Semolina and flatten rice appe

6. Sprouts chaat

7. Sprouts sundal

8. Sprouts and oats cutlets

9. Sprouts and oats appe

10. Cooked rice appe

11. Red lentil appe

12. Beetroot appe

This Monday our 251 #FoodieMonday bloghop theme is #RawaRaaga suggested by Aruna SarasChandra who blog at Vasusvegkitchen. Lovely Aruna has a wonderful blog with lots of mouthwatering recipes like Homemade coffee jelly , Mango mastani , Multigrain banana bread etc. I am sure you will love her space.

Its a very simple yet delicious recipe. Tomato is absolutely optional. If you like the taste and want to use be careful while flipping to turn upside down. Tomato will make your chila soft. Without tomato you will get crisp chila.

Recipe

Sprouts – 1&1/2 cup

Semolina or suji – 1/2 cup

Green chilli – 1-2 chopped

Cilantro or coriander leaves – handful, chopped

Ginger – 1 inch piece, grated

Onion – 1, finely chopped, optional

Tomato – 1 chopped, optional

Lemon juice – 1 teaspoon

Curd – 1/2 cup

Water – 1/2 cup

Cumin powder – 1 teaspoon

Chaat masala – 1 teaspoon

Garam masala powder – 1/4 teaspoon, optional

Black pepper powder – 1/2 teaspoon

Oil for shallow fry

Method

1. Rinse the sprouts well. Drain the water and grind with the help of very little water.

2. In a large bowl mix ground sprouts, semolina, curd and water. Whisk well to make a lump free batter.

3. Add all the spices, salt, chopped green chilli, cilantro or coriander leaves, lemon juice and grated ginger. Also add chopped onion and tomato if using. You can use onion and skip tomato to flip the chila easily. Mix well, cover and keep aside for 10 – 15 minutes.

4. Heat a pan or skillet. Brush with little oil. Pour a ladle full of batter in the middle. Spread with the back of the ladle by rotating. Reduce the heat and cook on low heat.

5. Drizzle little oil on the sides. When the edges becomes brown flip the chila upside down and fry the other side too.

6. Serve hot with any chutney or sauce.

Notes

1. You can add spices according to your taste.

2. Tomato is absolutely optional.

3. Add green chilli according to your spice tolerance

4. For shallow frying ghee/clarified butter can be used.

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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Chana Or Chickpea Chaat With Raw Mango

Chickpeas/garbanzo beans or chana chaat with raw mango. An easy and quick yet lipsmacking dish. Spicy tangy in one word chatpata chaat is everyone’s favourite. If you have boiled chickpeas ready then its a completely no cook recipe. So perfect for summer days. You don’t need to spend much time in kitchen.

You can also use leftover boiled chickpeas to make this chaat. Finely chopped onion,tomato, green chilli, cilantro, grated raw mango and some spices made simple boiled chickpeas lipsmackingly delicious.

Bhaja moshla or roasted and powdered spices will enhance the taste but if you don’t have it you can skip or use dry roasted and powdered cumin. Earlier I have shared Ghugni and aloo kabli chaat and Matar chaat .

Nutritious chickpeas have many health benefits. Chickpeas, also known as garbanzo beans, are part of the legume family. As a rich source of vitamins, minerals and fiber, chickpeas may offer a variety of health benefits, such as improving digestion, aiding weight management and reducing the risk of several diseases. Additionally, chickpeas are high in protein and make an excellent replacement for meat in vegetarian and vegan diets. Including chickpeas in your diet regularly will support your health and may reduce your risk of developing chronic diseases, such as heart disease and cancer. Source – Healthline

Here are some more chickpeas recipes on this blog. Click on the name below for recipe.

1. Peas chickpeas low calorie salad

2. Chickpea potato dry sabji

3. Tomato coconut chickpea curry

4. Chana madra

5. Falafel

6. Pumpkin stir fry with chickpeas

7. Mint carrot beetroot hummus

And some black chickpeas recipe

1. Paneer kala chana kofta curry

2. Kadala curry or black chickpea curry

3. Kala chana Kabab

Sending this post to 247 #Foodiemonday bloghop theme is Chaat Time suggested by Swaty Malik who blog at Food Trails. Swaty has a lovely blog with many mouthwatering recipes. I always love her healthy and delicious recipes. With many other authentic and innovative recipes you will love her baking collection with many wonderful baked dishes. To get her baking collection click here and I also love her Moradabadi dal chaat, I will try it soon.

To make this delicious and quick chana chaat you have to boil chickpeas only. Then mix all the ingredients with chickpeas and enjoy the spicy tangy and mouthwatering chana chaat. Just finely chop onion, tomato, cilantro, green chilli, grated raw mango or kachcha aam and some spices. You can also add more lemon juice and grated raw mango if you want your chaat more tangy.

Recipe

Chickpeas/garbanzo beans or kabli chana – 1 cup

Salt – 1 teaspoon

Water – 2 cup

Onion – 1, finely chopped

Tomato – chopped

Ginger julienne – 1 tablespoon, optional

Green chilli – 1 – 2 or to taste, finely chopped

Cilantro or coriander leaves – 1 tablespoon, chopped

Grated raw mango ar kachcha aam – 1 tablespoon

Lemon juice – 3 teaspoon

Chaat masala – 1 teaspoon

Cumin or jeera powder – 1 teaspoon

Freshly crushed black pepper – 1/2 teaspoon

Bhaja moshla – 1 teaspoon, optional

Black or pink salt – 1 teaspoon

Kashmiri red chilli powder – 1/2 teaspoon,optional

Method

1. Rinse and soak chickpeas in sufficient water overnight.

2. Boil in pressure cooker with 1 teaspoon salt and 2 cup water. When hissing sound starts reduce the heat. Cook on simmer for 30 – 40 minutes. Let the pressure settle down on it’s own. Chickpeas should be becomes soft. Check by pressing with your finger tips.

3. Let the chickpeas cool down. Add all the remaining ingredients in chickpeas. You can also add chopped mint leaves if you want. Bhaja moshla is optional or you can use dry roasted and powdered cumin but I recommend to use it to make the chaat spicy and flavorful. And it will enhance the taste. Get the bhaja moshla or roasted spice powder recipe here .

4. Taste and add more salt and lemon juice if require. You can also add 1 tablespoon more grated mango if you like your chaat tangy. See notes for more options.

5. Garnish with lemon wedges, cilantro or coriander and ginger julienne. You can serve with green chutney or tamarind chutney. I didn’t. Enjoy the spicy and lipsmacking chhana chaat.

Notes

1. You can use grated ginger instead of ginger julienne or you can also skip ginger if you don’t like.

2. Chopped cucumber or boiled or roasted beetroot, boiled potatoes can be used in this chaat. Or you can also use grated raw beetroot.

3. Add chilli according to your taste. For garnishing you can use pomegranate arils, nylon sev etc.

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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Vegan Fruit And Veggie Smoothie


Featured post on IndiBlogger, the biggest community of Indian Bloggers

Happy Maha Shivratri!
May this Shivratri bring blessings to you and your family. May the almighty Lord Shiva bless you with all the happiness!!

Vegan fruit and veggie smoothie.
Beet carrot cucumber smoothie with orange and mint. Smoothie is naturally sweet so you don’t need any sweetener. Perfect for fasting days.
Smoothie is not only delicious and nutritious but every ingredients of this smoothie will also help to nourishes your skin.

Monday again and this week’s 183 #Foodiemonday bloghop theme is #GlowingskinRecipes suggested by Amrita Iyer who blog at Food samaritan.
Do visit her space for many amazing recipes.

I have used cucumber, carrot, orange juice, beetroot, almond, walnut and lemon in this smoothie. And every ingredients helps you to make your skin glow.

Cucumber – Cucumbers are light on the stomach, and perfect for quenching thirst and staying hydrated.
In fact, cucumber’s high water content is excellent for the skin as it keeps it hydrated and well-nourished. It is also rich in silica, which enhances your natural complexion and adds a glow to it.
Cucumber contains potassium, magnesium, biotin, and vitamins A, B1, and C, and therefore helps to improve your skin condition.

Carrot – We have been told time and again that carrots are great for the eyes. What you do not know is that they are great for the skin too.
Carrots contain vitamin A, which fights acne, wrinkles, pigmentation, and uneven skin tone. The juice is rich in fiber, which eases bowel movement and excretion, thereby clearing out your stomach. This enhances your skin.
Carrots also contain vitamin C and potassium, which improve skin elasticity and help in the regeneration of new cells.

Orange – Along with boosting your mood, it also elevates your skin’s health.
Oranges are rich sources of citric acid that aid collagen and elastin formation in the skin. Hence, they dry acne, enhance your complexion, improve your skin texture, and make your skin firm. Oranges also hydrate the skin and treat sunburns.
They contain antioxidants that fight free radicals and prevent wrinkle formation and skin sagging, thereby controlling premature skin aging.

Beetroot – Fresh beetroot juice has anti-inflammatory properties and is a rich source of iron and potassium, which help purify the blood. The vegetable juice also contains vitamins A, C, K, copper, magnesium, folic acid, and zinc.
Dilute beetroot with another ingredient and drink the juice every day to fight skin problems such as blemishes, acne marks, and inflammations.

Almond – The regular consumption and the proper external application of soaked almonds can do wonders for your skin.
Vitamin E and other antioxidants present in these nuts can eliminate the harmful free radicals from your body. As a result, the aging process gets delayed and you remain younger-looking for a longer period.

Walnut – Walnuts are good for the skin as they are packed with B-vitamins. Vitamin B is an excellent stress and mood manager. Lower stress levels result in a better skin. Increased stress levels can result in the earlier onset of wrinkles, thus inducing faster aging. The presence of the B-vitamins, together with Vitamin E, a natural antioxidant, helps in fighting the free radicals induced due to stress. This further delays the aging process.

Lemon – Lemon is full of natural antioxidants. It can effectively combat damaging free radicals and remove them completely from your body. Being a good source of vitamin C, the fruit also repairs the damaged skin cells as well as helps you get rid of fine lines, blemishes, wrinkles, deep furrows etc. Hence, lemon water is considered as a great anti-aging solution.
Source – STYLECRAZE

You can add 1 – 2 tablespoon Aloe Vera gel and 1 inch piece fresh turmeric root in the smoothie to make it more effective for glowing skin. Add fresh turmeric if you like the flavour. I don’t like the flavour of fresh turmeric so I didn’t use it.

Recipe

Orange juice – 1 cup

Carrot – 1

Boiled or baked beetroot – 1

Cucumber – 1

Mint leaves – 3 tablespoon

Almond – 10, soaked and peeled

Walnut – 1 tablespoon, chopped

Lemon juice – 1 tablespoon or as require

Method

1. Peel and chop the beetroot and carrot.

2. Soak the almonds in hot water and peel when cool.

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

4. Blend chopped carrot, cucumber, beetroot, mint leaves, almond and walnut.

5. Add orange and lemon juice in the blender. Blend again till the mixture becomes smooth and frothy.

6. Taste and add more lemon juice if require. I have added 2 teaspoon more.

7. Pour the smoothie in a glass. Garnish with mint leaves and lemon wedges.

8. Serve immediately or keep it in refrigerator to serve chilled.

Notes

1. You can add pink or black salt and black pepper powder if you like.
2. Ice cubes can be added in the smoothie while blending.
3. You can add 1 – 2 tablespoon Aloe Vera gel in this smoothie.
4. If you like the flavour of fresh turmeric root add 1 inch piece chopped turmeric root while blending the smoothie.

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.
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Broccoli With Egg And Tomato

Broccoli with egg and tomato.
A superbly delicious and healthy side dish. You can serve it with toasted bread in breakfast or serve as a side dish in lunch or dinner.
If you like eggs then its perfect for you.

Not only delicious but protein, vitamins and minerals rich eggs makes it nutritious.

When it comes to great-tasting nutrition, broccoli is an all-star food with many health benefits. While low in calories, broccoli is rich in essential vitamins and minerals, in addition to fiber.
Researchers are studying the anti-cancer properties of Sulforaphane and have come to some interesting conclusions, although more research is needed.
And is a good source of beta-carotene. Broccoli contains vitamins B1, B2, B3, B6, iron, magnesium, potassium, and zinc too. It also provides fiber and is low in calories.
Broccoli is a great source of vitamins K and C, a good source of folate (folic acid) and also provides potassium, fiber. Vitamin C – builds collagen, which forms body tissue and bone, and helps cuts and wounds heal. Vitamin C is a powerful antioxidant and protects the body from damaging free radicals.
To read more about Broccoli nutrients click here.

And broccoli and eggs are great combo.

Why : Research shows that when you add a food containing a reasonable amount of vitamin D to a calcium-rich food, you absorb about 60% more of the calcium.

“Broccoli along with other green leafy veg are one of the richest plant-based sources of calcium, while eggs are one of nature’s best sources of vitamin D – a nutrient that is hard to get from food alone,” says Rob.
Source – Mirror

Recipe is very simple and easy. I don’t have cherry tomatoes so I quartered the tomatoes. If you have cherry tomatoes use them to make your dish more beautiful and attractive. I have used Indian spices but you can use any herbs or spices of your choice. You can also use capsicum or Bell peppers if you want.

Recipe

Broccoli – 1

Tomato – 5 small

Egg – 2 – 3

Onion – 2, finely chopped

Garlic – 3 – 4 cloves, minced

Green chilli – 1 – 2, chopped

Grated ginger – 1 teaspoon

Oil – 2 tablespoon

Cilantro or coriander leaves – handful, chopped

Cumin powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Coriander powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Method

1. Cut the broccoli into small florets.

2. Chop the tomatoes into 4 pieces. If you have cherry tomatoes make them half or use full.

3. Heat 1 tablespoon oil in a pan. Add broccoli florets and 1/4 teaspoon salt. Mix well.

4. Cover and cook on simmer. Stir in between. Fry till broccoli florets slightly changes it’s colour and becomes a bit tender. Remove from heat and keep aside. Don’t make the broccoli too soft.

5. Heat remaining 1 tablespoon oil. Add minced garlic and chopped onions. Fry till onions becomes translucent.

6. Add chopped green chilli and grated ginger.

7. When the onions becomes light brown add the tomatoes and saute for 1 minutes or till skin of the tomatoes begins to wrinkle. Tomatoes should not be mushy, just make slightly soft.

8. Add fried broccoli florets, chopped cilantro or coriander leaves, salt, cumin powder, coriander powder, turmeric powder and garam masala powder. Mix well.

8. Now make space in the middle of the pan with a spatula.

8. Break the eggs and drop in the middle of the pan.

9. Stir with a spatula and break the egg yolks.

10. Stir and mix the eggs with broccoli and tomatoes.

11. Stir continuously and cook for 2 minutes or till the eggs cooked completely.

12. Remove from heat. Serve hot with roti, paratha, puri naan or toasted bread.

Notes
1. You can use olive oil or any vegetable oil.
2. Use cherry tomatoes to make your dish more attractive.
3. You can use any herbs or spices of your choice.

4. Capsicum or Bell peppers can be used with broccoli.

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.

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Dairy Free Beetroot Smoothie With Apple Orange And Carrot

Dairy free beetroot smoothie with apple, orange and carrot.
A perfect low calorie drink with breakfast. Delicious, healthy and filling. I have used carrot, apple and orange juice in it. You can use any fruit of your choice.

You don’t need to add any sweetener in this smoothie. But you can add black salt and black pepper powder if you want. I love this smoothie both ways.

Beetroots have numerous health benefits.
Beetroot is rich in vitamins, minerals and nutrients and it without doubt is a ‘super-food’. It helps to treat anemia, indigestion, constipation, piles, kidney disorders, dandruff, gall bladder disorders, cancer and heart disease. It also helps to improve blood circulation, helps to deal with respiratory problems and even prevents cataracts.
Source

You can get some more beetroot recipes in this blog.

Beetroot dal or lentil curry

Beetroot shot

Dairy free sugar free beetroot smoothie

Beetroot rice and raita

Black rice oats and beetroot pancake

Beetroot appe

Beetroot cutlets

Now coming to the recipe. Just blend everything and and your healthy and yummy smoothie is ready in a minute.

I have used orange juice but you can use grape or any other fruit juice. Add fruit juice according to your taste. Almond milk can be used instead of coconut milk.

Recipe

Beetroot – 1 boiled

Carrot – 1

Apple – 1, peeled and cored

Orange juice – 1 cup

Coconut milk – 1/2 cup

Lemon juice – 1/2 teaspoon

Cinnamon powder – 1/4 teaspoon

Finely chopped walnut to garnish

Method

1. Peel and chop the boiled beetroot.

2. Grate or finely chop the apple for easy blending.

3. Mix all the ingredients and blend until smooth and frothy. See notes for more options.

4. Pour the mixture into your favourite glass and enjoy the delicious and healthy smoothie.

Notes

1. You don’t need to add any sweetener. Smoothie is enough sweet due to the sweetness of beetroot, apple, orange and coconut milk.

2. You can add black salt and black pepper powder if you like to enhance the taste.

3. You can also add ice cubes if require.

4. Almond milk can be used instead of coconut milk.

5. You can use grape juice or any fruit juice of your choice instead of orange juice.

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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Bombay Duck Fry Or Loita Machher Jhuri ( Guest Post By Mahesh Khole )

 

Bombay duck fry or loita machher jhuri. Shallow fried boneless fish.

A guest post by Mahesh Khole.
I have requested him to give some non veg dishes for my readers. Thanks Mahesh for this easy to make yet delicious recipe.

I have met Mahesh in a food group  ‘Chef at large’.  He is not only a foodie but a passionate cook.
Mahesh’s love for Bengali food is unbeatable. And he surprised us by making the different kinds of non veg dishes from Bengal.
Now have a look what Mahesh said about this recipe.

“Loita maachher jhuri.
Loita is popularly known as Bombay Duck or Bombil.
This is found in abundance in coastal areas .
This is not only one of the most popular fish that is dried and stored but also one of the cheapest sea fish. Delicately flavoured with soft bones that will never get stuck. In spite of being a very fleshy fish, frying it whole is an art.
For people like me who don’t have the patience to fry them whole and nor do I want any bones to interfere, this is a boneless and flavourful preparation. Which can be made and stored in the fridge like a chutney or pickle.”

 

 

Recipe

Bombay duck – 500 gram

Onion – 2 medium

Tomato – 1 large

Garlic – 10 cloves

Ginger – 1 inch piece

Salt to taste

Turmeric powder – 1/2 teaspoon

Red chilli powder – 1 teaspoon or to taste

Oil – 2-3 tablespoon

Method

Clean the Bombay ducks well.
Preferably buy the big ones as they are meatier.

Add salt and boil the fish with sufficient water till they become soft.
It take around 15 minutes to perfectly boil.

Grind onions, garlic, ginger and tomato. Make a smooth paste.

Now take out the fish from water.
Separate and discard the bones and remaining water.

Heat oil in a pan. Add onion, garlic, ginger and tomato paste.
Saute till oil leaves the sides.

Now add the fish and saute till the mixture dried up completely and the mixture starts shining. And its ready to serve.

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

You can store this in refrigerator and serve as a chutney or pickle with rice, roti or bread.

Note

You can use any oil but mustard oil is best for the perfect flavour.

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

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