no onion garlic recipe – Batter Up With Sujata

Dal Rasam Or Paruppu Rasam

Dal rasam or paruppu rasam.
Rasam with pigeon pea or arhar/toor dal. An easy simple yet lip smacking and no onion garlic recipe.
Slightly tangy hot and delicious Indian soup.
You can reduce the amount of chilli if you don’t like it spicy. Serve it with steamed rice or enjoy as soup. I love it as a hot comforting soup in winter days. But today I have served it with steamed rice, eggplant or brinjal and parwal or pointed gourd fry and mix vegetable. Simple and pure vegetarian lunch.

According to Wikipedia rasam, chaaru, saaru or kabir is a South Indian dish, traditionally prepared using kokum or tamarind juice as a base, with the addition of tomato, chili pepper, pepper, cumin and other spices as seasonings. Steamed lentils can be added along with any preferred vegetables.

Sending this post to 214 #Foodiemonday bloghop #Rasam Raga theme suggested by a dear friend and very talented bloggger Priya Iyer who blogs at The world through my eyes.
Do visit her blog for some wonderful recipes and travel storie. She has a vast collection of authentic and innovative recipes. I specially loved her chutney recipes. Priya recently shared an unique chutney recipe Ivy gourd chutney.
I have bookmarked it to try. This week Priya suggested that everyone try to make rasam with some variation. We don’t have to follow authentic recipe.

So here is a rasam recipe in a very easy way. You don’t need rasam powder to make it. And taste is lip smacking. I didn’t use rasam powder and instead of rasam powder I have used black pepper powder, cumin, coriander powder and methi or fenugreek seeds. But if you want to use rasam powder omit these powder spices and methi or fenugreek seeds. You can also use lemon juice instead of tamarind paste.

Recipe

Tuar dal – 1/4cup

Salt to taste

Turmeric powder – 1/4 teaspoon

Tomato – 2, chopped

Green chilli – 1, chopped, optional

Dry red chilli – 1-2

Curry leaves – 10-12

Hing or asafoetida – 1/4 teaspoon

Cumin seed – 1/2 teaspoon

Rai or mustard seed – 1/2 teaspoon

Fenugreek seeds or methi – 1/4 teaspoon

Cumin Powder – 1 teaspoon

Coriander powder – 1/2 teaspoon

Black pepper powder – 1/2 teaspoon

Jaggery powder – 1 tablespoon

Tamarind or imli paste – 2 teaspoon

Cilantro or coriander leaves – handful, chopped

Oil or ghee – 1 tablespoon

Water – 3 &1/2 cup

Method

1. Wash the lentil and pressure cook with 1 cup water, 1/4 teaspoon turmeric and salt. After 1 whistle reduce the heat and cook on simmer for 15 – 20 minutes. Let the pressure settle down on it’s own.

2. Whisk the dal or lentil well. Add tamarind paste jaggery powder and 1/2 cup water. Mix well and keep aside.

3. Heat oil or ghee in a pan. Add mustard, cumin and fenugreek seeds.
Add dry red chilli, curry leaves and hing or asafoetida.

4/ Now add the chopped tomatoes. Add green chilli if using. Saute till tomatoes become mushy.

5. Add cumin powder, coriander powder, black pepper powder and coriander leaves. Saute for 1 – 2 minutes.

6. Add boiled dal and mix well. Add 2 cup water and mix. When it starts to boil reduce the heat. Cook on simmer for 5 – 6 minutes.

7. You can add more water if required.
Taste and adjust the seasoning. You can add more tamarind paste if you like the tangy taste.

8. Serve hot with steamed rice or enjoy as soup.

Notes
1. If you like your rasam hot add more green chilli or skip green chilli to make it mildly spicy.
2. Minced or finely chopped garlic can be used in tempering.
3. You can use lemon juice instead of tamarind paste. If you don’t like the sourness use only one teaspoon tamarind paste.

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

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Fruity Salad With Dried Basil

Fruity salad with dried basil.
Sharing one of my favourite and simple yet tasty and flavourful salad.
A healthy, easy to make and delicious salad.
Serve this salad with lunch or dinner or enjoy a bowl full only salad. You can add any of your favourite fruit in it. I have used apple, pear, pomegranate, sweet corn and tomato. I have also added dry roasted almond and fresh coconut to add some crunch.
You may like some more salad recipes on this blog.

1. Corn salad

2. Fruity salad with parsley

3. Peas chickpeas low calorie salad

4. Mango pomegranate tender coconut salsa

5. Watermelon salsa

Sending this salad to this week’s Foodiemonday bloghop. I am late today. My kitchen is under renovation. So I have decided to skip this week. But my lovely friend Preethi Prasad suggested me to try something. In evening when the carpenters stopped their work for today I have made this simple yet healthy and delicious salad with whatever I had in my pantry. And very happy with the taste and flavour. Thanks Preethi.

This week 212 #Foodiemonday bloghop theme is salad stories suggested by our bloghop member and very talented blogger Narmadha. Narmadha blog at Nams Corner. Check out her space for different kinds of recipes. I especially love her dessert recipes. You can also get non-veg recipes on her blog.

I have used apple, pomegranate, pear, cucumber, coconut and tomato. You can use any fruit of your choice. Finely chopped onion can be used in the salad. Sometimes I also add little garlic powder but today I have made it without onion garlic. You can also use mint leaves or cilantro/coriander leaves in the salad if you want.

Recipe

Apple – 1 small, cubed

Pomegranate arils – 1/2 cup

Pear – 1 small, cubed

Fresh coconut – 1/4 cup, finely chopped

Almonds – 2 tablespoon, dry roasted

Sweet corn kernels – 1/2 cup, boiled

Cucumber – 1 small, peeled and cubed

Tomato – 1, cubed

Pink or black salt or rock salt – to taste

Freshly ground black pepper – to taste

Dried basil – 1 teaspoon

Ginger powder – 1/2 teaspoon, optional

Lemon juice – 2 tablespoon

Vinegar – 1 tablespoon

Method

1. Slice the dry roasted almonds.

2. In a glass bowl combine all the fruits, tomato, cucumber and sweet corn.

3. Add black, pink or rock salt, freshly ground black pepper, dried basil, vinegar and lemon juice.

4. Add dry ginger powder if using. You can also use ginger julienne or grated ginger if you like the flavour of ginger.

5. Mix well. Taste and add more salt and lemon juice if required.

6. Serve immediately or keep in the refrigerator and serve chilled.

Notes
1. You can use any herbs of your choice instead of basil.
2. Finely chopped or sliced onion can be used in the salad.

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

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Rice Appe Or Paddu With Cooked Rice

Appe/paddu with cooked rice.
A spicy, delicious and easy to make appe/paddu or kuzhi paniyaram. This appe is made of cooked rice, you can also use leftover rice. Serve hot in breakfast or as a snack. It also taste great in room temperature.
Its known by various names in South India including paddu, appe, guliappa, gulittu, yeriyappa, gundponglu, ponganalu.
Kuzhi paniyaram or Paddu/GuLiyappa/Yeriyappa or Gunta Ponganalu or Tulu : “appadadde” is an Indian dish made by steaming batter using a mould. The batter is made of black lentils and rice and is similar in composition to the batter used to make idli and dosa. The dish can also be made sweet or spicy depending on the ingredients jaggery and chillies respectively. Paniyaram is made on a special pan that comes with multiple small fissures.
Source – Wikipedia

You may like some more appe recipes made with different ingredients on this blog.
1. Red lentil appe

2. Beetroot appe

3. Semolina and lentil appe

4. Roasted gram or sattu appe

5. Semolina and flatten rice appe

6. Sprouts and oats appe

This week #209th #FoodieMonday bloghop theme is #ThindiYenu suggested by Aruna SarasChandra. Who blog at Vasus Veg Kitchen.
Do visit her space for many authentic, delicious and healthy vegetarian recipes. Recently loved her oats and nuts laddu. I will to try it soon.

ThindiYenu in Kannada means What is for Tiffin. According to Aruna here tiffin is refers to breakfast. And my contribution is this spicy and delicious rice paddu or appe using leftover rice.
I always love to make different types of appe. When Aruna suggested the theme Karnataka special breakfast or ThindiYenu.
I was searching for Karnataka breakfast recipes and loved this paddu recipe.
My son is at home this time for few days and he loves spicy food so I have made this paddu or appe spicy. Fresh cooked rice or leftover rice both can be used for this appe. At first I didn’t plan to use coconut but my vegetable vendor bought fresh coconut in the morning. So I have used it. Coconut definitely enhance the taste. But if you don’t have coconut then you can skip it.
Recipe adopted from Veg recipes of Karnataka

Recipe

Cooked rice – 1 cup

Semolina or suji – 1/4 cup

Curd – 1/4 cup

Ginger – 1/2 inch piece, grated

Green chilli – 1, finely chopped

Cilantro or coriander leaves – handful, chopped

Water – 1/4 cup

Fresh grated coconut – 2 – 3 tablespoons, optional

Curry leaves – 8 – 10, chopped

Mustard seeds or rai – 1/2 teaspoon

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon

Black pepper powder – 1/2 teaspoon

Lemon juice – 1 teaspoon

Oil – 1 teaspoon + to fry

Salt to taste

Eno fruit salt – 1/2 teaspoon

Method

1. Grind the cooked rice with curd, lemon juice and 1/4 cup water.

2. In a bowl mix ground rice, semolina or suji, grated ginger, chopped cilantro or coriander leaves, salt, cumin powder, chaat masala powder, black pepper powder and grated coconut. Mix well and keep the batter aside.

3. Heat oil in a small pan. Add mustard seeds and let the seeds splutter. Now add finely chopped green chilli and curry leaves. Switch off the flame and add this tempering in the batter. Mix well.

4. Just before cooking add eno fruit salt and give a good stir.

5. Heat an appe pan. Pour few drops of oil in every hole.
Pour a spoonful of batter in every hole. Cover and cook on low heat until appe becomes light brown.

6. Flip and turn the appe upside down. Cook uncovered till appe becomes golden brown from both the sides.

7. Serve hot with any chutney or sauce.

Notes
1. You can add 1 finely chopped onion in the batter.

2. If you are making it for kids omit chilli. Or to make it more spicy add one more finely chopped green chilli.

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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Sauteed Corn With Parsley And Rosemary

Sauteed corn with parsley and rosemary.
Very easy, quick, flavourful and no onion garlic sauteed corn. You can serve it as a side dish or as evening snack. I have used olive oil but you can use butter or any vegetable oil. If you don’t have or you don’t like dried rosemary then you can use dried or fresh basil, oregano, mixed herbs or any herbs of your choice instead of rosemary.

I have made it without onion garlic. You can fry minced or finely chopped 3 – 4 garlic cloves before adding corn. You may like some more corn recipes on this blog.

1. Spicy corn

2. Fruity salad with corn

3. Corn cottage cheese stir fry

4. Corn salad

5. French beans with corn

6. Corn stir fry

7. Spinach curry with corn

8. Egg corn cottage cheese baked casserole

9. Beetroot green with corn

10. Dal corn paneer pakoda

11. Idli with corn

12. Bhutte ki kees

Sending this post to 207 #Foodiemonday bloghop #herbalicious theme suggested by Swaty Malik who blog at Food Trails. Visit her space for different types of authentic and innovative recipes. Always love her beautiful click and super tempting recipes. Her hazelnut cookies is in my list to try.

Its a very easy and quick method to make this corn. You can also make sandwich stuffing with it. If you want to use onion or garlic, add finely chopped onion or garlic or both before adding corn. Fry till light brown then add boiled sweet corn.

Recipe

Sweet corn – 2 Cup, boiled

Fresh parsley – 1/4 cup, chopped

Dried rosemary – 1/2 teaspoon

Black pepper powder – 1/2 teaspoon

Chilli flakes – 1/2 teaspoon

Salt to taste

Olive oil or butter – 1 tablespoon

Method

1. Heat oil or butter in a pan. Add boiled sweet corn, chopped fresh parsley and salt.

2. Saute on high heat for 2 – 3 minutes.
Add dried rosemary, black pepper powder and chilli flakes. Mix well.

3. Cover and reduce the heat. Cook on simmer for 7-8 minutes. Stir occasionally.

4. Now remove the cover and stir. Cook on high heat till dried up completely.

5. Garnish with parsley leaves and lemon wedges. Serve hot.

Notes
1. Oregano,basil or any herbs can be used instead of rosemary.
2. Add chilli according to your taste. You can use finely chopped green chilli if you want.

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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Karela Nu Shaak Or Gujarati Bitter Gourd Stir Fry

Karela nu shaak or bitter gourd stir fry from Gujarati cuisine.
A no onion garlic delicious stir fry without any bitterness.
If you don’t like the bitterness at all then you can peel the skin of karela before using. This way you will get a finger licking taste without any bitterness. I don’t like to reduce the nutrients so I didn’t.

Considered the most despicable vegetable of all, the karela is high in nutrients and provides numerous health benefits.
Bitter gourd, or karela in Hindi, is relished for its benefits and despised for its bitter taste.
It is an excellent source of vitamins B1, B2, and B3, C, magnesium, folate, zinc, phosphorus, manganese, and has high dietary fibre. It is rich in iron, and contains twice the beta-carotene of broccoli, twice the calcium of spinach, and twice the potassium of a banana, according to Health.com
Source

Monday again and this week’s 201 #Foodiemonday bloghop theme is #JamvaChaloJi. This week Mayuri Patel who blog at Mayuris Jikoni suggested the theme. Do visit her space for some awesome bakes and delicious authentic and innovative recipes. We have to share any Gujarati recipe this week.

Earlier posted an easy Tamatari karela or bitter gourd with tomato.

Recipe is very easy to make. I have used peanut but its totally optional. If you don’t like peanut omit it. In Gujarati cuisine jaggery or sugar added to this stir fry. I have used jaggery powder instead of sugar and used only 1 teaspoon. If you like the sweetness, you can add more sugar or jaggery. If you are using jaggery, use grated or powderd jaggery. And if you don’t like the sweet taste skip jaggery or sugar.
Recipe source – Tarla Dalal

Recipe

Karela or bitter gourd – 2 large

Potato – 2 medium

Cashew nuts – 3 tablespoon

Peanut – 3 tablespoon, dry roasted and crushed, optional

Cilantro or coriander leaves – handful, chopped

Salt to taste

Powdered or grated jaggery – 1 – 2 teaspoon or to taste

Cumin seeds – 1/2 teaspoon

Hing or asafoetida – 1/4 teaspoon

Turmeric powder – 1/4 teaspoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Red chilli powder – 1/2 teaspoon

Amchur or dry mango powder – 1 teaspoon

Oil – 3 tablespoon

Method

1. Cut off the tips from both ends of bitter gourd or karela. Cut lengthwise, make half. Now cut into thin slices. You can scrap or peel the karela if you don’t like the bitterness at all. Discard the hard seeds.

2. Rinse karela pieces and drain the water. Marinate with 1 teaspoon salt and keep aside for 15 – 30 minutes.

3. Press the karela with your palm and squeeze all the water well. Wash the karela 2 – 3 times again in running water. Squeeze well.

4. Peel and chop the potatoes in small cubes. Rinse and keep aside.

5. Cut the cashew nuts nuts into 4 pieces.

6. Heat oil in a pan.
Add cumin seeds, hing or asafoetida and turmeric powder.

7. When cumin starts to splutter add squeezed karela or bitter gourd in it.
Mix and cover the pan. Cook on low flame for 10 – 12 minutes. Stir in between.

8. Add cubed potatoes and salt. Mix well and cover again. Cook for 10 – 12 minutes again. Keep stirring.

9. When potatoes become tender and karela becomes crisp add broken cashew nuts, chopped cilantro or coriander leaves and dry roasted and crushed peanuts if using. Mix well and cook for 2 – 3 minutes.

10. Now add cumin powder, coriander powder, red chilli powder and amchur or dry mango powder.
Mix well and sate for 2 – 3 minutes.

11. Your karela nu shaak or Gujarati style bitter gourd with cashew nuts is ready. Garnish with cilantro or coriander leaves and serve with roti, paratha or steamed rice.

Notes
1. You can use sugar instead of jaggery.
2. If you don’t like peanut skip it.
3. In Gujarati cuisines jaggery or sugar must be added but if you don’t like the sweetness omit jaggery or sugar.

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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No Onion Garlic Broccoli Potato Stir Fry

No onion garlic broccoli potato stir fry with Bengali bhaja moshla or roasted mixed spice powder. Very easy and quick recipe.

Do you love broccoli? And Bored with same taste? Now here is a simple yet delicious recipe for broccoli and potato. But if you want you can skip potato and and make it with only broccoli.

And do you know that broccoli is not only one of the most nutritious vegetable.
Broccoli Could Be a Secret Weapon Against Diabetes, Say Scientists.Broccoli contains an ingredient that can help those with type 2 diabetes control their blood sugar level, according to a new study – potentially providing a much-needed treatment option for millions.
Source

I have already shared some different broccoli recipes on this blog.

1. Broccoli with egg and tomato

2. Broccoli stir fry with lemon and ginger julienne

3. Broccoli Almond Cheese Soup

4. Broccoli with cottage cheese and mixed vegetables

5. Broccoli malai curry

My vegetable vendor brings lots of broccoli every day and always request to buy at least one. Look how he brings fresh vegetables for us.

And every time I can’t repeat same recipe. So here is another broccoli recipe for you. You need only ginger and green chilli with some dry spices to make this delicious stir fry.

Recipe

Broccoli – 1

Potatoes – 3 medium

Green peas – 1/2 cup

Green chilli – 1 – 2, chopped

Ginger – 1 inch piece, grated

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Salt to taste

Cumin seeds – 1/2 teaspoon

Roasted spices – 1 teaspoon, get the recipe here

Oil – 2 – 3 tablespoon

Method

1. Peel and sliced the potatoes. Rinse, drain and keep aside.

2. Wash the broccoli. Chop into small florets.

3. Heat oil in a pan.
Add cumin seeds and let them splutter. You can add little hing or asafoetida if you want.

4. Add grated ginger and green chilli. Fry till the ginger starts to change it’s colour.

5. Add broccoli and potatoes. Saute for a minute.

6. Add salt, cumin powder, coriander powder, turmeric powder and garam masala powder. Mix well.

7. Cover and cook on low flame. Stir occasionally.

8. Cook till the potatoes and broccoli becomes tender.

9. Add roasted spices or bhaja moshla and mix.

10. Remove from heat. Garnish with cilantro or coriander leaves.
Serve with roti, paratha, puri or any bread. Or use as a sandwich stuffing with onion and tomato slices.

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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Coriander Or Cilantro Red Potatoes

Coriander or cilantro red potatoes.
A no onion garlic dry curry with small red potatoes. Its spicy and lip-smacking side dish. You can also serve it as a teatime snack. Cilantro or coriander leaves, tomato, green chilli and ginger makes it spicy and mouthwatering.

Red potatoes are not only tasty but these are also nutritious.
Red potatoes can have an enormous impact on health. There are so many methods and reasons to incorporate wholesome red potatoes into a daily diet and lifestyle.
Much of the nutritional value of a potato is found in its skin. Red potatoes are particularly healthy because of the thin, nutrient filled skins, which are loaded with fiber, B vitamins, iron and potassium.
To read more about red potatoes click here.

Recipe is very easy and simple. Boil the potatoes and cook with ground cilantro, tomato, green chilli and some spices. You have to only grind and cook with boiled red potatoes for a few minutes. Easy isn’t it 😊

Recipe

Small red potatoes – 500 gram

Cilantro or coriander leaves – 3 cup, chopped

Green chilli – 2 – 3 or to taste

Ginger – 1 inch piece

Tomato – 2, chopped

Cumin powder – 1 teaspoon

Coriander powder -1 teaspoon

Turmeric powder – 1/4 teaspoon

Garam masala powder – 1/2 teaspoon

Oil – 2 – 3 tablespoon

Salt to taste

Cumin seeds – 1/2 teaspoon

Hing or asafoetida – a pinch

Ghee or clarified butter – 1 – 2 teaspoon, optional

Method

1. Rinse the potatoes well and boil till the potatoes becomes tender. You can peel the potatoes, I didn’t.

2. Grind cilantro, green chilli, ginger and tomatoes. Make a smooth paste.

3. Heat oil in a pan. Add cumin seeds and let them splutter.

4. Add a pinch of hing or asafoetida, boiled potatoes and salt. Fry for 2 minutes or till the potatoes start to change it’s colour.

5. Add cumin powder, coriander powder, turmeric powder and garam masala powder. Mix well.

6. Add the ground paste and mix well. Saute till the potatoes dried up completely.

7. Taste and adjust the salt if require.
Add ghee or clarified butter if using. Mix and remove from heat.

8. Garnish with chopped cilantro and lemon wedges.
Serve hot with puri, paratha or dal chawal. You can also make sandwich stuffing with leftover potatoes. Or serve as a teatime snack.

Notes

1. You can make it with any potatoes.
2. Add green chilli according to your taste.

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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