Cauliflower In Microwave Or Bhapa Fulkopi/Steamed Cauliflower

Cauliflower in microwave or Fulkopi bhapa. A very easy to make yet lipsmackingly delicious no onion garlic curry made with lightly fried cauliflower, fresh coconut and some spices. Just mix everything and microwave for 10 minutes. A perfect side dish to serve with steamed rice. 

Here are some sweet and savoury microwave recipes from this blog. 

1. Steamed sandesh with date palm jaggery

2. Bhapa doi or steamed yogurt

3. Green moong idli

4. Cornmeal oats soya vegetable idli

5. Microwave chicken

6. Hariyali chicken

7. Microwave mushroom

8. Microwave chivra

You may also like to try a wonderful Microwave recipe from the blog of my friend Sasmita.

This Fulkopi bhapa or steamed cauliflower is very easy to make. Just marinate everything and microwave for 10 minutes. A delicious side dish without any mess. If you don’t have microwave, then you can also make it on stove top. Place the marinated cauliflower in a covered container and steam. To steam on stove top heat water in a pot or steamer basket. Place the covered container with marinated cauliflower over the pot and steam.  For me microwave cooking is much easy and hassle free. 

Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.

Recipe

Cauliflower- 1

Mustard powder- 1&1/2 tablespoon 

Poppy seeds or khas khas- 2&1/2 tablespoon

Kashmiri red chilli powder- 1&1/2 teaspoon

Turmeric powder- 1/2 teaspoon 

Green chilli- 2-3 or to taste 

Coconut- 2 tablespoon 

Salt to taste 

Mustard oil- 3 teaspoon 

Curd or yogurt – 1/4 cup

Water-1 cup + 3 tablespoon to soak Mustard powder, turmeric powder and Kashmiri red chilli powder. And   3-4 tablespoon to grind the spices

Method

1. Cut the cauliflower into medium size florets. Rinse and drain the water. 

2. Soak mustard powder in 3 tablespoon water. Add turmeric powder and Kashmiri red chilli powder with mustard powder mix well. 

3. Heat 2 tablespoon mustard oil in a pan. Add cauliflower florets and fry till cauliflower florets becomes light brown. Remove from heat and keep aside. 

4. Grind the poppy seeds or khas khas into fine powder. You can also soak the poppy seeds in hot water and grind to make smooth paste when cool.  After grinding the poppy seeds add chopped green chilli and grated coconut and grind altogether with 2-3 tablespoon water. Add green chilli more or less according to your taste. Make a smooth paste of poppy seeds, green chilli and coconut. You can use 1-2 tablespoon more water to grind if require.

5. Now add curd or yogurt and blend with the paste. You can whisk the curd separately if you want. Curd should be blend really well. 

6. In a microwavable glass bowl pour the ground paste with curd, soaked mustard powder with turmeric and Kashmiri red chilli powder and salt. Mix everything well. 

7. Add fried cauliflower and mix again. Add 1-2 tablespoon mustard oil and 2 tablespoon chopped cilantro or coriander leaves. You can also add 2-3 slit green chili. 

8. Cover the bowl loosely and microwave on high power for 10 minutes.  Switch off the oven and keep it in microwave for 5-6 minutes. 

9. After 5-6 minutes take out the cauliflower from oven and garnish with cilantro or coriander leaves. Serve hot with steamed rice. 

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

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

Please visit my facebook page and hit the like button to get the latest update

  Facebook page

Follow on

  Twitter

Instagram

Pinterest

Baked Potato Wedges With Rosemary Infused Olive Oil

Crisp baked potato wedges with rosemary infused olive oil. Potato wedges are crisp from outside and soft inside. You need only very few ingredients to make these wedges but taste is absolutely delectable.

You can also use this rosemary infused oil for salad dressing or marinate the chicken or many other dishes. I have used my microwave to make these delicious crispy potato wedges. But you can also make it in your OTG. Bake at 200° and heat the olive oil with rosemary on your stove top. Just warm up the oil on low heat for 5 minutes and let it cool down before using.

As I mentioned above that you don’t need much ingredients to make these potato wedges. I have used rosemary infused olive oil with oregano, garlic powder, black pepper powder and rock salt or sea salt. But you can use any herbs of your choice. I don’t like garlic much so used only 1/2 teaspoon. If you like garlicky flavour, you can use 1 teaspoon full or more. You can use any salt instead of rock salt. If you are making it for kids reduce or skip black pepper powder. You can also skip garlic powder if you don’t like.

Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.

Recipe

Potato – 4, medium

Olive oil – 1-2 tablespoon

Dried rosemary – 2 teaspoon

Sea salt or rock salt – 1 teaspoon or to taste

Oregano – 1 teaspoon

Garlic powder – 1/2 teaspoon, optional

Black pepper powder – 1/2 teaspoon or to taste,optional

Method

1. Peel the potatoes. Cut the potato lengthwise. Again cut the pieces lengthwise into half. Now cut all the pieces into half. You can get 8 pieces from each potato.

2. Wash the potato pieces well. Wipe the potato pieces with a kitchen napkin.

3. In a microwavable glass bowl heat olive oil and dried rosemary for 35 seconds on full power. Your rosemary infused oil is ready to use. If you want to make it in less oil then use only 2 teaspoon oil.

4. In a large bowl mix rosemary infused oil, salt, garlic powder, oregano, black pepper powder and potato wedges. Mix and coat the wedges well with oil and herbs.

5. Arrange the potato wedges on a baking tray. Sprinkle all the remaining herb mixed oil on the wedges.

6. Bake for 25-30 minutes at 190°. Or until the potato wedges becomes golden brown. If you are using OTG bake at 200°. Serve crisp potato wedges immediately with any sauce.

Notes

1. Any salt can be used instead of sea salt or rock salt.

2. If you are making for kids reduce or skip black pepper powder. Or to make more spicy add little more pepper powder.

3. You can use any herb according to your taste.

4. Add 1 teaspoon full or more garlic powder if you like garlicky flavour. Or you can also skip garlic powder if you don’t like.

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

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

Please visit my facebook page and hit the like button to get the latest update

Facebook page

Follow on

Twitter

Instagram

Pinterest

Microwave Mushroom

image

Microwave mushroom
Very easy to make and in a healthy way. Just marinate and cook.

Mushrooms are full of protein, vitamins, minerals, amino acids, antibiotics and antioxidants. Its protects us from diseases and infections.

Its helps in weight loss too. Increases the strength of immune system and lower the body’s cholesterol levels.

image

image

Recipe

Mushroom  – 250 gram

Capsicum  – 1 large cubed

Onions  – 3-4 cubed

Thick or hung curd – 2 tablespoon

Garlic paste  – 1 teaspoon

Ginger paste  – 1 teaspoon

Red chilli powder  – 1 teaspoon or as much your spice tolerance

Black pepper powder  – 1 teaspoon

Cumin powder  – 1 teaspoon

Garam masala powder  – 1/4 teaspoon optional

Turmeric powder  – 1/4 teaspoon

Salt to taste

Mustard oil  – 1 tablespoon

Method

Clean and wash the mushrooms. If you have small mushrooms keep whole but if large make  them half.

Mix ginger garlic paste, salt,  all the spices and oil in the well beaten curd.

Marinate mushrooms, capsicum and onions in this curd mixture for 1/2 to 1 hour in a microwave safe bowl.

Now microwave them for 6-8 minutes on full power. Time depends on oven. Check and cook in microwave for 2 minutes more if require.

Mushrooms release water. So I dried up the mushrooms in a pan on high flame.

When the mushrooms completely done in microwave check it. If you like pour the mushrooms in a pan and dried up on full flame.

Garnish with chopped coriander leaves. Serve as a side dish with roti/Indiana flat bread, naan, paratha or toasted bread.

Microwave Chivra/Flatten Rice

image

We make lots of fried snacks in festival. But what about those people who can’t eat fried stuff for health reasons.

For those people we have to make something in less oil or without oil.

Try this microwave fried chivra/poha or flatten rice mix. You can’t get puffed chivra like deep fried. But its  more crunchy and yummy. I have used only few drop oil. You can omit it too.

So enjoy this delicious guilt free namkeen or savory snack.

image

Recipe

Poha/chivra or flatten rice  – 1 cup

Peanut  – 1/2 cup

Cashew nuts  – 1/4 cup

Dry coconut  – few thin slices

Salt to taste

Cumin seed  – 1/2 teaspoon

Mustard seeds  – 1/2 teaspoon

Green chilli  – 1 finely chopped

Coriander leaves  – 1 teaspoon finely chopped

Curry leaves  – 20 leaves finely chopped

Amchur powder or dry mango powder  – 1/2 teaspoon

Chaat masala  – 1 teaspoon

Black paper powder  – 1/2 teaspoon or to taste

Method

Take peanut in a microwavable glass bowl . Put 2-3 drops oil in it and mix well.

It will be fine if you don’t want to use oil. Omit it.

Microwave in full power for 2 minutes. Stir and again microwave for 2 minutes. Keep aside.

In same process cook the chivra/poha or flatten rice and cashew nuts separately.

You can add 2-3 drops oil in chivra/poha or flatten rice but don’t add oil in cashew nuts.

Now microwave the coconut slices for 2 minutes stir and check if undone cook again for 1 minute more.
And keep aside.

Take 1 teaspoon oil in the bowl add cumin seeds and mustard seeds.
You can do it in 1/2 teaspoon oil too.

Microwave covered for 2 minutes.
Now add chopped coriander leaves and curry leaves. Mix well.

Microwave for another 2 minutes. Check it,  leaves and chilli pieces should be crisp. If not cook for 1 minute more.

Now mix everything in the bowl add the dry spices and salt.
Mix well. Taste and adjust the seasoning.

You can add red chilli powder too to make it more spicy.

Your low calorie crunchy and delicious savory snack is ready to serve.

Let it cool and keep in a airtight jar for later use.

Enjoyyyy

Oats Wholewheat Chocolate Cake

fb_img_1459397393127.jpg

Oats whole wheat chocolate cake. A very soft moist and delicious eggless cake with chocolaty flavour. Updating a very old post with a video recipe and some new pictures.

Tried a cake with oats and very happy with the result. Its super soft and moist. Taste is awesome. Believe me texture is much better than all purpose flour or maida cake.

As I mentioned above Its an old post. Made a video recipe so updating the post with some new pictures and text. Earlier I had used cashew nuts and this time used walnut. You can use whatever you like. And also used 3/4 cup sugar instead of 1 cup to make the cake mildly sweet.

So its eggless butter less refined flour less yet absolutely delicious cake. A perfect tea time cake and perfect for kiddos too.

fb_img_1459397388807_20160519215207764.jpg

I will try to share same cake without refined sugar to make it completely guilt free. So stay tuned.

Here are some more oats cake from this blog. Click on the name below for recipe.

1. Oats whole wheat bournvita cake

2. Eggless litchi cake

3. Oats whole wheat mawa paneer malai cake

4. Sugar free dry fruit cupcakes with oats

And here is a collection of eggless cakes.

Ingredients used to make this delicious cake

Whole wheat flour or atta – Used whole wheat flour or atta which we normally use to make roti or chapati.

Oats – Used rolled oats and grind to make fine powder. If you have oatmeal then you can use it. No need to grind.

Powdered sugar – Confectionery sugar or powdered sugar used to sweetened the cake. If you like your cake mildly sweet use 3/4 cup and if you want your cake more sweet use 1 cup.

Oil – Used peanut oil instead of butter. You can use olive oil or any flavorless vegetable oil to make this cake.

Milk and vinegar – This cake is eggless so vinegar mixed milk used as buttermilk to make the cake soft.

Cocoa powder – Cocoa powder used for chocolate flavour.

Baking powder and soda – Baking powder and soda used as leavening agent. Baking powder and soda will help the cake to rise and make the cake fluffy and light.

Vanilla essence – Vanilla essence will give a lovely aroma with chocolate.

Walnut – Earlier I had sprinkle cashew nuts in the greased baking pan to make upside down cake. This time used chopped walnut in the batter. You can use any nuts according to your choice.

To make oats powder simply grind the oats in your mixer grinder. You can use olive oil or any flavorless oil to make this cake. If you like your cake mildly sweet like me use 3/4 cup powdered sugar

And if want your cake more sweet use 1 cup sugar. Use sugar according to your taste

Use cashew nuts or walnut whatever you like. Or you can use both if you want.

Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.

Recipe video of this delicious eggless cake

Recipe

Whole wheat flour or atta – 1 cup
Ground oats – 1/2 cup
Powdered sugar – 3/4 cup
Oil – 1/2 cup
Milk – 1 cup

Vinegar – 1 tablespoon

Cocoa powder- 2 tbsp
Soda – 1/2 tsp
Baking powder- 1/2 tsp
Vanilla essence – 1 tsp

Chopped walnut – 1/4 cup

Method

1. Preheat the microwave convection or hot blast mode at 160°. For OTG preheat at 180° for 10 minutes.

2. Mix vinegar in milk and keep aside.

3. Grease a cake pan and dust with flour. You can use loaf pan or any cake pan. If you are using nonstick pan grease lightly with oil only.

4. Sprinkle cashew nuts pieces or tutti fruity or whatever your kids like. This step is optional. This time I skipped it and added chopped walnut in the batter.

5. In a bowl mix whole wheat flour, oats powder, baking powder, soda and cocoa powder. You can sieve these dry ingredients if you want. Add chopped walnut in the dry ingredients and mix.

6. In a large bowl add oil and sugar whisk well. Add vanilla and milk mixed vinegar and whisk again.

7. Add half of the dry ingredients. Mix well. Now add remaining dry ingredients and mix well so that it really blend together. Make a lump free smooth batter.

8. Pour the batter into the baking pan. And tap the pan on your kitchen counter to remove the air bubbles.

9. Place in oven and bake for 28-30 minutes in microwave hot blast or convection mode and 35-40 in OTG. Or until a knife or toothpick comes out clean. Insert a toothpick in the middle to check.

10. Every oven takes different time so keep an eye after 28 minutes.

11. Invert the cake on a plate or cooling rack. Let it cool down before slicing.
Enjoy……

Notes

1. You can use any nuts of your choice. Or you can also make it without any nuts.

2. Add powdered sugar 3/4 to 1 cup according to your taste. If you like your cake mildly sweet use 3/4 cup.

3. You can also use any gluten free flour instead of whole wheat flour or atta.

4. Olive oil or any flavorless vegetable oil can be used to make this cake.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata. I would love to see your creations.
I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update

Facebook page
Follow on

Twitter

Instagram

Pinterest