Tomato Corn Peas Paneer Kadhi

Tomato corn peas paneer kadhi. Kadhi with a different taste and flavour. A lipsmackingly delicious kadhi with homemade paneer, sweet corn, green peas and tomato.

Kadhi is a yogurt based gravy with chickpea flour or besan. Usually pakoda or chickpea fritters added to this gravy but you can also make with sliced potatoes or bundi or make only gravy to enjoy with hot steamed rice. You may like some more yogurt based recipes on this blog.

1. Dahi aloo

2. Egg in yogurt sauce

3. Pointed gourd or parwal with poppy seeds

Sending this post to fortnight foodie group Healthy Wealthy Cuisine.
This time theme is Curd Fiesta suggested by me. I am sharing this delicious corn peas paneer kadhi. Check out my fellow bloggers recipes using curd for this theme.
Chow chow raita by Preethi
Curd rice by Vanitha
Tutti frutti cake by Swaty
Strawberry shrikhand by Shalu
Spiced raita by Jayashree
Tomato raita by Narmadha
Kesar badam lassi muffins by Sasmita

To make this delicious kadhi you have to whisk yogurt and chickpea flour or besan well to make lump free. Instead of pakoda or fritters I have used green peas and sweet corn. Do try and enjoy the spicy and mouthwatering kadhi.

Recipe

Curd – 3/4 cup

Sweet corn – 1/2 cup

Green peas – 1/2 cup

Tomato – 2 medium, chopped

Paneer or cottage cheese – 1/2 cup tightly packed, crumbled

Besan or chickpea flour – 3 tablespoon

Oil – 2 tablespoon

Mustard seeds – 1/2 teaspoon

Cumin seeds – 1 teaspoon

Curry leaves – 8 – 10

Hing or asafoetida – 1/4 to 1/2 teaspoon

Dry red chilli – 1

Ginger – 1/2 inch piece, chopped

Green chilli – 1 – 2, chopped

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Kashmiri red chilli powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Cilantro or coriander leaves – 2 tablespoon, chopped

Salt to taste

Water – 2 & 1/2 cup

Method

1. Wash the tomatoes well. Make a cross-shaped incision or make X with a knife at one end. Don’t make too deep cut. Boil 1 cup water in a pan. Add the tomatoes in it. Boil for 4 – 5 minutes or until the skin starts to separate. Don’t discard the water we will use it in kadhi.

2. Let the tomatoes cool down. Peel and grind with ginger, green chilli and crumbled paneer or cottage cheese. I have used fresh homemade paneer. Get the paneer recipe here .

3. Blend the curd with besan or chickpea flour and 1 cup water in a blender. You can also use hand blender to make the mixture smooth.

4. Heat oil in a pan or wok. I have used mustard oil. You can use any oil of your choice. Add mustard seeds and cumin seeds. When the seeds starts to splutter add dry red chilli, hing and curry leaves.

5. Now add the ground tomato paneer mixture. Stir well. Add salt, cumin powder, coriander powder, turmeric powder, Kashmiri red chilli powder and garam masala powder.

6. When the mixture about to dried up add the green peas. Saute till completely dried up and oil leaves the sides.

7. Add blended besan mixed curd, chopped cilantro or coriander leaves and sweet corn. Mix well.

8. Add remaining water and let it boil for 5 minutes. Stir constantly. After 5 minutes reduce the heat. Cook on simmer for 20 – 25 minutes or until it becomes thick. Stir in regular interval to avoid sticking to the pan.

9. Now taste and adjust salt if require. You can add little more water if require to get your desired consistency. Garnish with cilantro or coriander leaves and sweet corn. You can also garnish with frozen or boiled green peas. Serve hot with steamed rice, jeera rice or any bread.

Notes

1. Use green chilli according to your taste.

2. You can use more green peas and sweet corn if you want.

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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Matar Chaat Or Green Peas Curry

Spicy delicious no onion garlic matar chaat or green peas curry. Serve it as a side dish or chaat with green chutney, chopped onion, green chilli, tamarind chutney and a dash of lemon juice. Bhaja moshla or dry roasted mixed spices powder made it aromatic. Get the recipe here. A completely gluten free and vegan recipe. Fasting people can use rock salt.

You can also make it with onion garlic if you want. Just add 1 tablespoon more oil and fry 1 chopped onion and grind few garlic cloves with tomato, ginger and green chilli. But I love without onion garlic version more. You can make according to your choice.

Already shared one dried peas or matar chaat Ghugni.

And some green peas recipe

Matar nimona

Beetroot green with peas and corn

Potato with green peas

Beetroot hummus with green peas

Matar kofta

I have made this curry with green peas but you can also use overnight soaked and boiled dried peas to make it following same method. Make it and enjoy lipsmacking taste as chaat or side dish with puri, paratha, roti or dal chawal.

Recipe

Matar or green peas – 2 cup

Tomato – 1 medium

Green chilli – 3 – 4 or to taste

Ginger – 1 inch piece

Fresh coconut – 2 tablespoon grated, optional

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Chaat masala – 1 teaspoon

Or

Amchur or dry mango powder – 1 teaspoon

Bhaja moshla or roasted spice powder – 1 teaspoon

Oil – 1 tablespoon

Salt to taste

Water – 1/2 cup

Lemon juice – 2 teaspoon or to taste

Method

1. Grind tomato, ginger and 1 or 2 green chilli. Use green chilli according to your taste. Make a smooth paste.

2. Heat oil in a pan. I have used mustard oil but you can use any oil. For onion garlic version see notes.

3. Add ground paste, cumin powder, coriander powder and turmeric powder. Saute till the mixture dried up.

4. Add boiled or frozen green peas, salt and grated coconut if using. Saute for 1 – 2 minutes or till dried up completely.

5. Add water and let it boil. When it starts to rolling boil reduce the heat. Add 2 slit green chilli and cover. Cook on simmer for 10 minutes. You can add more water if require but don’t make it runny, curry should be thick.

6. After 10 minutes add bhaja moshla or dry roasted and powdered spices and lemon juice. Mix well and remove from heat.

7. Taste and adjust salt and lemon juice. Garnish with cilantro or coriander leaves and grated coconut. You can also garnish with ginger julienne and chopped onion.

8. Serve hot with lemon wedges and onion slices.

Notes

1. Add green chilli according to your taste.

2. Few garlic cloves can be added while grinding ginger, green chilli and tomato.

3. To add onion heat 1 tablespoon more oil. And fry 1 finely chopped onion till brown then add ground tomato, chilli, ginger and garlic.

4. 2 teaspoon tamarind paste can be used instead of chaat masala or amchur powder.

Adapted this recipe from the blog of Jolly Makkar. And this recipe is a part of recipe challenge month for this April month. I have used green peas instead of dried peas.

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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Gluten Free Savoury Pancakes With Bottle Gourd And Carrot / Vegan Recipe

Gluten free and vegan savoury pancakes with bottle gourd and carrot. Pearl millet or bajra atta, sorghum flour or jowar atta, oats, bottle gourd and carrot made this pancakes nutritious and spices made it absolutely delicious. We always need some nutritious breakfast and its a perfect dish for health conscious people and as well as who like to satisfy their taste buds.

Yes, I used all the healthy flour to make these pancakes and very happy with the taste. Its a super hit breakfast in my home. All the flour has numerous health benefits.

Pearl Millet commonly known as Bajra in India is rich in essential compounds like protein, fibre, phosphorous, magnesium and iron. Due to its rich composition of minerals and proteins, Pearl Millet has many health benefits. It contains essential amino acids and vitamins also which contribute to its therapeutic properties.  5 reasons you should include bajra in your diet

1. Powerful for controlling diabetes.

2. Weight loss.

3. Reduces cholesterol

4. Helps in digestion

5. Helps prevent cancer

Source

Sorghum is a nutrient-packed grain that you can use in many ways. It’s rich in vitamins and minerals like B vitamins, magnesium, potassium, phosphorus, iron, and zinc. It’s likewise an excellent source of fiber, antioxidants, and protein.

Source

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 health benefits of oats click here.

You may like some more pancake recipes on this blog.

1. Oats semolina chila or pancakes

2. Green moong uttapam or dosa

3. Rosti or Swiss potato pancakes

4. Gluten free multigrain pancakes

5. Manipuri tan or flatbread with finger millet or ragi

6. Gluten free multigrain cheese stuffed pancakes

7. Black rice oats and beetroot chila or pancakes

This month in Shhhhh Secretly Cooking Challenge facebook group we are sharing different types of pancakes. Shhh Cooking Secretly a group started by Priya of Priya’s Versatile Recipes, is where every month food bloggers are paired up and give each other 2 secret ingredients to cook with according to the theme chosen. Theme of this month suggested by Archana. This month my partner is lovely Swaty Malik. I always love her healthy and easy to make recipes like Spinach tortillas etc. Visit her space for different types of healthy and delicious recipes. Swaty gave me chaat masala and green chilli and I made this delicious and healthy gluten free pancake with bottle gourd and carrot. I gave her cumin and ginger and Swaty made a super tempting and healthy Mixed dal dosa.

You can call it a super healthy breakfast. Its a no onion garlic recipe but you can add one finely chopped onion in the batter. All the three flour, carrot and bottle gourd made these pancakes not only delicious but also nutritious.

Recipe

Bajra atta or pearl millet – 1 cup

Oats powder – 1 cup

Sorghum flour or jowar atta – 1/4 cup

Bottle gourd or lauki – 1 cup, grated

Carrot – 1 large, grated

Ginger – 1 inch piece, grated

Green chilli – 2 – 3, chopped

Cilantro or coriander leaves – handful, chopped

Salt to taste

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon

Black pepper powder – 1/2 teaspoon

Water – 2 cup

Method

1. Peel and grate the bottle gourd or lauki, carrot and ginger.

2. In a large bowl mix all the three flour, salt, finely chopped green chilli, cilantro or coriander leaves, cumin powder, chaat masala powder, black pepper powder, grated bottle gourd, carrot and ginger.

3. Add water gradually and whisk well. Make a lump free batter. Batter should be thick but flowing. Cover and keep aside for 15 minutes.

4. Heat a skillet or non stick pan. Spread little oil. Pour a ladle full batter in the center. Spread the batter gently with a spatula.

5. Let it cook on low flame till edges becomes light brown. Drizzle little oil on the sides. Flip and cook the other side too till golden brown.

6. Serve hot with any chutney or sauce.

Notes

1. Add green chilli according to your taste.

2. One finely chopped onion can be used in the batter.

3. You can use any other flour instead of these flour.

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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Mango Jackfruit Or Aam Kathal

Mango jackfruit or aam kathal. A lipsmackingly delicious no onion garlic dry curry to serve as a side dish. Tanginess of raw mango and flavour of mustard made this curry absolutely delicious.

A completely gluten free and vegan side dish. You have to boil the jackfruit pieces with salt and turmeric. You can do it in advance and keep in refrigerator to make it quickly. Earlier shared Kathal paneer kofta with raw jackfruit.

Raw jackfruit is not only delicious but also very nutritious.

While the health benefits of the ripe jackfruit have been detailed time and again, we often underestimate the goodness that is packed in the raw jackfruit! Popularly known as kathal, it is not just sumptuous but offers a staggering nutritional profile. Let’s take a look at why you should be digging in. 1. High in protein

2. Low-Calorie

3. Boost immunity

4. Aids heart health

5.  A Great Meat Substitute

To read more about health benefits of raw jackfruit click here.

And vitamin C enriched raw mango made this jackfruit curry lipsmacking. Sending this post to A to Z challenge, a challenge initiated on Facebook Group, created by Jolly and Vidya. Wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every month. This month’s Alphabet is letter M. Sharing this mango jackfruit dry curry for letter M.

I love this easy to make dry curry. Don’t try to make it in less oil. Mango and raw jackfruit should be fried well. So use 3 to 4 tablespoon. Better to use mustard oil. You can use any oil but mustard oil will give better taste. I have used mustard powder, you can also use mustard seeds. Soak the seeds in little water and grind into a fine paste. Boil the jackfruit with salt and turmeric till fork tender. Don’t make jackfruit mushy.

Recipe

Kathal or raw jackfruit – 250 gram,cubed

Raw mango – 1

Ginger paste – 1 teaspoon

Mustard seeds – 1/2 teaspoon

Dry red chilli – 2

Mustard powder – 1 & 1/2 tablespoon

Salt to taste

Sugar to taste

Turmeric powder – 1/2 teaspoon

Mustard oil – 3 – 4 tablespoon

Method

1. Boil the jackfruit with water, salt and turmeric powder. Boil till fork tender. Jackfruit pieces shouldn’t be mushy. Drain the water and keep aside.

2. Soak mustard powder in 3 tablespoon water.

3. Cut the mango in big pieces. Make half lengthwise. Discard the seed and cut each half into 4 pieces.

4. Heat mustard oil in a pan. Add mustard seeds and dry red chilli.

5. Add raw mango pieces. Fry till mango change it’s colour.

6. Add soaked mustard powder, ginger paste, Kashmiri red chilli powder and sugar. Mix well.

7. Add boiled jackfruit pieces. Fry till jackfruit pieces becomes light brown. Stir constantly.

8. Taste and adjust salt. Your delicious aam kathal is ready. Serve with roti, paratha, naan puri or dal chawal.

Notes

1. Soaked and ground mustard seeds can be used instead of mustard powder.

2. Break the dry red chilli while adding in oil to make the curry spicy.

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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Paneer In Mustard gravy/Chhanar Sorshe Jhal

Paneer in mustard gravy or chhanar sorshe jhal. A delicious no onion garlic curry from Bengali cuisine. Mustard, poppy seeds, green chilli and tomato made this curry spicy, flavourful and mouthwatering. I have used homemade paneer or cottage cheese. Get the recipe here.

You need only mustard powder, poppy seed, green chilli and tomato paste, nigella seeds and lightly fried paneer pieces with salt, cilantro or coriander leaves, turmeric, red chilli powder and little curd to make this absolutely delicious curry. You can also add garlic if you like. Grind the garlic with tomato, poppy seeds and green chilli or use garlic paste.

You may like some more savoury paneer or cottage cheese recipes on this blog.

1. Aloo paneer

2. Shahi paneer

3. Hariyali paneer makhani

4. Cottage cheese croquettes

5. Soya paneer lollipop

6. Mint paneer kofta

7. Paneer kala chana kofta curry

8. Paneer capsicum stir fry

9. Methi paneer kofta in palak gravy

10. Italian flavoured paneer bhurji

11. Schezwan paneer

12. Kathal paneer kofta curry

13. Dal corn paneer pakoda

14. Chhanar dalna

15. Gobhi palak paneer

And some recipes from Bengali cuisine.

1. Bengali pulao

2. Sukto

4. Drumsticks potato dry curry

5. Misti doi

6. Rasgulla

7. Sandesh

8. Gur aam

9. Kheer kadam

10. Kheer komola

11. Dim posto

12. Pointed gourd with poppy seeds

13. Potol dolma or stuffed pointed gourd

14. Potol posto with coconut

15. Chapor or lentil patties in mustard gravy

16. Stuffed steamed broad beans

17. Chhanar payesh

18. Date palm jaggery kheer

And some more.

This month in Shhhhh Cooking Secretly Challenge facebook group we are sharing different dishes from Bengali cuisine. According to Wikipedia Bengali cuisine is known for its varied use of flavours, as well as the spread of its confectioneries and desserts. It has the only traditionally developed multi-course tradition from the cuisine of the Indian subcontinent that is analogous in structure to the modern service à la russe style of French cuisine, with food served in courses rather than all at once. I born and raised in Bihar but Bengal is my hometown. And love authentic Bengali food. These dishes remind me of my mother and mother in law. Shhhhh Cooking Secretly a group started by Priya of Priya’s Versatile Recipes, is where every month food bloggers are paired up and give each other 2 secret ingredients to cook with according to the theme chosen. This month my partner is very talented Jayashree Trao who blog at Evergreen Dishes. Do visit her space for many wonderful recipes. Jayashree gave me mustard and nigella seeds or kalonji and I gave her tamarind and Bengal gram and Jayashree made this delicious aloo chaat with these ingredients. And I made this chhanar jhal using kalonji and mustard.

To make this delicious curry we have to make a fine paste of green chilli, poppy seeds and tomato. Its a no onion garlic curry. But you can add few garlic cloves while grinding tomato, poppy seeds and green chilli. Always soak the poppy seeds in hot water for easy grinding. I have used mustard powder, you can use mustard seeds if you don’t have mustard powder. If you are using mustard seeds, grind and make a fine paste.

Recipe

Paneer – 1 & 3/4 cup, cubed

Green chilli – 3 – 4 or to taste

Mustard powder – 2 teaspoon

Poppy seeds or khas khas – 1 tablespoon

Tomato – 1, chopped

Mustard oil – 3 tablespoon

Nigella seed or kalonji – 1/2 teaspoon

Curd – 2 tablespoon

Salt to taste

Cilantro or coriander leaves – 2 – 3 tablespoon, chopped

Turmeric powder – 1/2 teaspoon + 1/4 teaspoon

Kashmiri red chilli powder – 1 teaspoon, optional

Method

1. Marinate the paneer or cottage cheese cubes with little salt and 1/4 teaspoon turmeric powder. I have used homemade paneer. You can also use store bought. To make paneer or cottage cheese at home get the method here.

2. Soak poppy seeds with 3 tablespoon hot water for 15 minutes. You can also boil the poppy seeds for easy grinding. I have microwave for 1 minute.

3. Mix mustard powder with 2 tablespoon water and keep aside.

4. Grind poppy seeds, tomato and 1 – 2 green chilli. You can also add 2 – 3 garlic cloves. Make a smooth paste.

5. Heat mustard oil in a pan. Fry the marinated paneer cubes lightly. Don’t make brown. Remove the paneer cubes from oil.

6. In the same oil add nigella seeds or kalonji. Add tomato, poppy seeds green chilli paste, turmeric powder and Kashmiri red chilli powder. Saute till the mixture dried up.

7. Add lightly fried paneer and salt. Mix well. Add soaked mustard powder,chopped coriander leaves, 2 – 3 slit green chilli and 1 cup water.

8. Stir and when it starts to boil reduce the heat. Add well beaten curd and mix well. Cook on simmer for 10 minutes.

9. Remove from heat. Garnish with cilantro or coriander leaves and green chilli. Serve with hot steamed rice, roti or paratha.

Notes

1. Add green chilli according to your taste.

2. Nigella seeds or kalonji is optional, you can omit it if you want.

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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Beetroot Greens With Beetroot And Potato

Beetroot greens with beetroot, potato and green peas.
Packed with healthy nutrients and delicious no onion garlic stir fry with popular superfood beetroot and beetroot greens.

Recipe is very easy and simple. You don’t need spices to make this delicious stir fry. Nigella seed or kalonji, green chilli and ginger with tomato, green peas, potato, cilantro and a dash of lemon juice will make this stir fry flavorful and delicious.

Finely chopped tender beetroot stems were used with leaves. Every part of beetroot is nutritious so don’t discard anything. You can simply throw beetroot peels under your plants or make compost to grow plants. Vegetable and fruit peels are great to fertilize the plants.
And don’t peel the potato. Rinse well and use. Potato peels are also nutritious.
They contain good amounts of fiber and nutrients, plus they are very satiating and versatile. … Many nutrients are contained in the peel of the potato, so consuming both the skin and flesh maximizes the amount of fiber, vitamins and minerals in each serving. Selecting a healthy cooking method is also important. Source

Packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Beetroots and beetroot juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance. Source

You may like some more beetroot recipes on this blog.

1. Gluten free beetroot buns

2. Beetroot dip

3. Vegan beetroot smoothie

4. Beetroot dal or lentil curry

5. Beetroot shot

6. Dairy free sugar free beetroot smoothie

7. Beetroot rice and raita

8. Black rice oats and beetroot pancakes

9. Beetroot appe

10. Beetroot cutlets

No Fat or Cholesterol: Beet greens are nutritious as they are rich in Vitamin K, copper, manganese, iron and calcium, but they are great for maintaining a healthy weight, as they contain zero saturated fat and cholesterol.
Moreover, beetroot boosts heart health by regulating blood pressure and improving blood flow. Source

Already shared one more beetroot greens recipe Beetroot green with peas and corn.

This week our 235 #Foodiemonday bloghop theme is Best From Waste suggested by Archana who blog at The Mad Scientist Kitchen.
Archana is a very talented blogger. Do visit her space for different types of delicious and innovative recipes. Like chocolate pie, Caramel apple plum mini pizza etc.
I have recently bookmarked her honey cake to try.

Archana suggested to make something without wasting anything. So I am sharing this beetroot green stir fry with green peas and potato. I have used leaves and tender stems of beetroot. Every part of the beetroot is nutritious so why to discard anything. Use beetroot peels to make compost. Vegetable and fruit peels can be used to fertilize your plants. And you don’t need to peel the potato. Just wash well, chop and use.

Recipe

Beetroot green – 5 bunch or leaves of 5 beetroot

Beetroot – 1

Nigella seed or kalonji – 1/2 teaspoon

Potato – 1

Tomato – 1, chopped

Salt to taste

Turmeric powder – 1/4 teaspoon

Sugar to taste

Green chilli – 2

Grated ginger – 1 teaspoon

Green peas – 1/2 cup

Cilantro or coriander leaves – 1 tablespoon

Lemon juice – 3 teaspoon

Mustard oil – 1 & 1/2 tablespoon

Method

1. Wash the beetroot greens well and chop into small pieces. Finely chop the tender stems too.

2. Peel and grate 1 beetroot. Use the peel to make compost. Vegetable peels are great organic alternative to chemical fertilizer.

3. Rinse the potato well. Don’t peel. Thinly slice the potato.

4. Heat mustard oil in a pan. You can use olive oil or any oil instead of mustard oil. Add nigella seeds or kalonji.

5. Add sliced potato and fry for 2 minutes.

6. Add grated ginger, grated beetroot, chopped 1 green chilli and chopped tomato. Saute till tomato becomes soft and dried up.

7. Add chopped beetroot greens, chopped cilantro or coriander leaves, salt, turmeric powder and 1 – 2 slit green chilli. Mix well. Beetroot greens will release lots of water. Cover and cook on low heat 10 – 15 minutes or until dried up. Stir in between.

8. Remove the cover. Increase the heat and cook on high heat until dried up completely.

9. Add lemon juice. You can also add some more chopped cilantro or coriander leaves.

10. Mix well. Taste and adjust the seasoning. Add more salt and lemon juice if require.

11. Remove from heat. You can garnish with lemon wedges, ginger julienne and chopped cilantro.
Serve with steamed rice, roti, paratha or any bread.

Notes

1. Add more chopped green chilli if you want spicy. Or skip if you are making for kids.
2. Boiled sweet corn can be used with green peas.
3. You can also add few chopped garlic cloves with nigella seed.

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
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Green Moong Uttapam Or Dosa

Green moong or sabut moong uttapam or dosa. A nutritious breakfast made of only two ingredients and with cilantro or coriander leaves, salt and spices. Protein packed and low carb green moong made this uttapam or dosa tasty and healthy. Its completely gluten free, vegan and no onion garlic recipe. And you don’t need to ferment the batter.

I have used rice flour with green gram but you can use semolina, oatmeal or any other flour of your choice. Handful chopped cilantro or coriander leaves, chaat masala, green chilli and ginger will make your uttapam absolutely delicious. And rice flour will make it crisp. Its a no onion garlic recipe but you can use finely chopped onion on topping and garlic cloves can be used to grind with green gram or sabut moong.

Mung beans are high in fiber and protein, which can help you lose weight. … By curbing your appetite, they may help slash your calorie intake, which aids weight loss.
To read more health benefits of green moong click here.

You may like some more healthy breakfast recipes on this blog.

1. Rice appe

2. Gluten free beetroot buns

3. Cornmeal oats soya vegetable idli

4. Vegan smoothie bowl

5. Olive Jalapeno savoury cornbread with barley flour

6. Egg corn cottage cheese baked casserole

7. Rosti or Swiss potato pancakes

8. Gluten free multigrain pancakes

9. Chutney idli

10. Soya loaf

11. Manipuri tan or flatbread with finger millet

12. Gluten free multigrain cheese stuffed pancakes

13. Oats with poppy seeds and mustard

14. Sprouts sundal

15. Dairy free coconut dry fruits overnight oats

16. Green moong idli

17. Mango pomegranate overnight oats parfait

18. Potato pie

19. Black rice oats and beetroot chila or pancakes

20. Beetroot appe

21. Semolina and lentil appe

22. Potato stuffed egg enchiladas

23. Barnyard millet fried idli

24. Savoury cake

25. Oats semolina chila or pancakes

26. Semolina and flatten rice appe

27. Pan fried flat bread with oats

28. Oats soya green gram toast

Sending this post to 233 #Foodiemonday bloghop theme is Nutri Brekkie suggested by me. I would love to see different types of nutritious breakfast recipes from my fellow bloggers. We can get some awesome ideas for breakfast.
Recipe is very simple and easy. You don’t need fermentation to make these uttapam or dosa. Just soak the green gram overnight and grind with ginger and green chilli. Mix rice flour, coriander leaves, salt and spices. For uttapam make thick but flowing batter. And for dosa add more water and make thin batter.

Recipe

Green moong or sabut moong – 1/2 cup

Rice flour – 1/2 cup

Ginger – 1 inch piece

Green chilli – 2 – 3 or to taste

Cilantro or coriander leaves – handful, chopped

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon

Salt to taste

Chopped tomato, cilantro or onion for topping

Method

1. Rinse and soak the green moong overnight in sufficient water.

2. Grind the moong with ginger and green chilli. Add water to make a smooth paste.

3. Take out the ground moong beans in a bowl. Add rice flour.
Add water as require. Make a thick but flowing batter.

4. Add, salt, cumin powder, chaat masala powder and chopped cilantro or coriander leaves. Mix well.

5. To make uttapam heat a skillet or tawa.
Brush with little oil.

6. Pour ladle full batter in the middle. Spread gently by rotating with the backside of a ladle. Don’t make too thin.

7. Sprinkle chopped tomato and coriander leaves. You can also sprinkle finely chopped onion and capsicum.

8. Press gently with a spatula. Drizzle little oil in the sides. When the sides become light brown flip and cook the other side till brown.

9. Remove the uttapam in plate. Grease the tawa with oil again. And make all the uttapam this way.

10. For dosa add little more water in the batter and mix well.

11. Heat a tawa and brush with little oil.
Pour batter in the middle. Spread the batter with a spatula or backside of a ladle. Make as thin as possible.

12. Drizzle little oil in the sides. Cook on low medium heat. When it becomes brown flip and cook the other side too.
Place the dosa on a plate. Serve hot with any chutney.

Notes

1. Add chilli according to your taste. Skip if making for kids. 1/2 to 1 teaspoon black pepper powder can be used in batter.

2. You can use finely chopped onion in the topping. Or you can grind garlic cloves with green gram, ginger and green chilli.

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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Matar Nimona

Wishing a very happy new year to all my readers.

Matar nimona. A spicy curry with ground green peas, fried potatoes and spices. Delicious curry from UP cuisine.
Its my most favourite curry from Uttar Pradesh cuisine. My mom in law used to make it so often. In a joint family lots of green peas require to make nimona. Our duty was to peel the green peas. Mom in law was a great cook. Still remember the taste of her food. So here is the matar nimona recipe of maa.
Onion is absolutely optional. I love the without onion garlic version more.
Sharing the recipe with or without onion both. Main ingredients are green peas, ginger, green chilli, tomato, cilantro or coriander leaves and lemon juice with salt and spices.

You may like two more green peas recipe on this blog.

Matar kofta

Potatoes with green peas

And a green chickpea curry

Hara chana curry

This month in Shhhhh Cooking Secretly Challenge facebook group we are sharing different dishes from Uttar Pradesh cuisine.
Shhh Cooking Secretly a group started by Priya of Priya’s Versatile Recipes, is where every month food bloggers are paired up and give each other 2 secret ingredients to cook with according to the theme chosen.
This month my partner is talented blogger Renu who blog at Cook With Renu. I always love her healthy and delicious recipes.
Visit her space for different types of wonderful recipes. I have recently bookmarked her chocolate coconut flour cake to try out. Renu gave me cumin seeds and turmeric and I made this matar nimona with these ingredients. I gave her jaggery and til or sesame seeds. And she made delicious bajre ki tikki.

Recipe is very easy yet mouthwatering. I am sharing two methods to make this dish. One is with onion garlic and second is without onion garlic. You can make your dish following any of these methods.

Recipe

Green peas – 500 gram

Potato – 1 large

Tomato -2, chopped

Ginger – 1/2 inch piece, peeled and chopped

Garlic – 4 – 5, optional

Green chilli – 2 – 3 or to taste

Onion – 1 chopped, optional

Cumin seeds – 1 teaspoon

Hing or asafoetida – a pinch

Cumin powder – 1 teaspoon

Coriander powder – 1&1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Garam masala powder – 1/2 teaspoon

Kashmiri red chilli powder – 1/2 teaspoon

Cilantro or coriander leaves – 2 – 3 tablespoon, chopped

Salt to taste

Mustard oil – 3 tablespoon

Lemon juice – 1 teaspoon

Water – 2 cup

Method of with onion garlic

1. Peel and chop the potato lengthwise or you can chop into cubes.

2. Peel the peas. Remove the shell and take out the peas.

3. Rinse and reserve 1/4 cup peas. Grind the remaining peas in your food processor or grinder.

4. Grind onion, garlic and green chilli. Make a smooth paste.

5. Grind the tomatoes.

6. Heat 1 tablespoon oil in a pan. Better to use nonstick pan. Add ground green peas and 1/4 cup whole peas which you have reserved. Fry the peas well. When dried up reduce the heat and fry on low heat. Stir constantly to avoid sticking to the bottom.

7. Fry till ground peas starts to change it’s colour and raw smell goes away. You will get a nice aroma. It will take 5 – 6 minutes. Remove from heat and keep aside. You can follow second method as I have mentioned for no onion garlic recipe below. Add the green peas paste after tomato and fry.

8. Heat remaining oil in a pan or wok. Add chopped potato. Fry till potato pieces becomes golden brown. Remove from oil.

9. In the same oil add cumin seeds and hing or asafoetida.
Let the seeds splutter. Add onion, garlic and green chilli paste. Fry till oil leaves the sides.

10. Add tomato paste and saute till the mixture dried up and leaves the sides.

11. Add fried potato, green peas, cilantro or coriander leaves, salt and all the dry spices.
Mix everything well. Saute for a minute.

12. Add water and mix. When it starts to rolling boil, reduce the heat. Cover and cook on simmer for 5 – 6 minutes or till the potato becomes soft.

13. Remove the cover. You can add more water if require. When you get your desired consistency, taste and adjust salt if require.

14. Add lemon juice, mix and remove from heat.

15. You can garnish with cilantro or coriander leaves.
Serve with rice, pulao, roti paratha or puri with lemon wedge and onion slices.

No onion garlic method

1. Grind the green peas and keep aside.

2. Grind the Tomatoes and green chilli.

3. Heat oil in a pan. Add the potatoes. Fry till potatoes becomes golden brown. Remove from oil.

4. In the same oil add cumin seeds and hing or asafoetida. When the seeds starts to splutter add tomato and green chilli paste.

5. Saute till the mixture dried up and oil leaves the sides.

6. Add green peas paste and reserved green peas.

7. Fry on low heat till raw smell of green peas goes away and you will get a nice aroma. It will take about 6 minutes.

8. Add fried potato, cilantro or coriander leaves, salt and all the dry spices.
Mix well and saute for a minute.

9. Add water and mix.
When it starts to boil reduce the heat.
Cover and cook on low heat for 5 – 6 minutes or till the potatoes becomes soft.

10. Remove the cover. Taste and adjust the seasoning.
Add little more water if require. Or cook till you get your desired consistency.

11. Add lemon juice, mix and remove from heat.
Serve hot with steamed rice, jeera rice, pulao or any bread.
Note
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 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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Spicy Potatoes With Tamarind

Spicy potatoes with tamarind. Lip-smacking dry baby potatoes coated with spices. A no onion garlic and easy to make dry curry. You can serve it as a side dish or also as a teatime snack.
A completely gluten free and vegan dish.
I always make it with fluffy puri or fulko luchi.

Everyone loves potatoes in my home and this spicy tangy potato is a all time favorite. You can also enjoy it as a starter.
Not only delicious but potatoes are also a comfort food. Baby potatoes are very common in this season but if you don’t have baby potatoes, you can also use boiled and cubed large potatoes.

Potatoes are rich in vitamins, minerals and antioxidants, which make them very healthy.
Studies have linked potatoes and their nutrients to a variety of impressive health benefits, including improved blood sugar control, reduced heart disease risk and higher immunity. They may also improve digestive health and combat signs of aging.

Potatoes are also quite filling, which means they may help you lose weight by curbing hunger pains and cravings.

All in all, potatoes are a great addition to your diet in moderation. They are also naturally gluten-free, which means they can be enjoyed by almost everyone.
Source

You may like some more potato recipes on this blog.

1. Red potatoes with cilantro or coriander leaves

2. Potatoes with green peas

3. Rosti or Swiss potato pancakes

4. Dahi aloo or potatoes in yogurt curry

5. Grilled potatoes

6. Potato curry

7. Batata bhaji or Maharashtrian dry potatoes

8. Peanut potatoes

9. Potato pie

10. Potato with nigella poppy seeds and tomato

11. Savoury potato cake

12. Stuffed potatoes

13. Aloo chop or potato fritters

14. Dum aloo

15. Masala aloo

16. No onion garlic potato curry

17. Panch phoran tarkari

18. Kashmiri dum aloo

19. Aloo kofta curry

20. Dum aloo

This spicy potato or chatpata masala aloo is very easy to make. You need only some boiled baby potatoes, dry spices and tamarind. You will love the spicy tangy and delicious taste. I have used slit green chilli to garnish. If you want your potatoes more spicy and slit or chopped green chilli with spices. You can also use hot variety red chilli powder.

Recipe

Baby potatoes – 500 gram, boiled

Cumin seeds – 1/2 teaspoon

Hing or asafoetida – 1/4 teaspoon

Dry red chilli – 1

Cumin powder – 1 teaspoon

Coriander powder 1 teaspoon

Turmeric powder – 1/4 teaspoon

Black pepper powder – 1/2 teaspoon

Kashmiri red chilli powder – 1 & 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Tamarind paste – 1 tablespoon

Salt to taste

Oil – 2 tablespoon

Method

1. Peel the boiled potatoes. Prick all the potatoes with a fork.

2. Heat oil in a pan. Add cumin seeds, hing and dry red chilli.

3. When the seeds starts to splutter add the potatoes and salt. Fry till the potatoes becomes brown.

4. Reduce the heat. Add all the powder spices and saute for 2 minutes on low heat to avoid burning. You can sprinkle little water if require. I didn’t.

5. Saute till the potatoes coated well with spices.
Now add tamarind paste and and mix well. Taste and add little more salt or tamarind if require.

6. Remove from heat. Garnish with cilantro or coriander leaves and slit green chilli.

7. Serve as a side dish with roti, paratha, puri, luchi, naan, dal chawal or any bread. Or serve it with toothpicks as a teatime snack.

Notes
1. You can add slit or chopped green chilli with spices if you want your potatoes more spicy. Or use hot variety red chilli powder.
2. You can also use boiled and cubed large potatoes if you don’t have baby potatoes.

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
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Chatpata Gobhi Or Spicy Cauliflower Stir Fry

Chatpata gobhi or spicy cauliflower stir fry.
Quick and easy to make no onion garlic cauliflower dry curry.
Try and enjoy a completely different taste. I love South Indian tadka and as well as our Bengali spices. So here is a humble winter vegetable cauliflower in a new taste.
Tempering with mustard seeds, cumin, curry leaves and Bengali bhaja moshla
made this cauliflower aromatic and lipsmacking. You don’t need to add water in this dry cauliflower sabji. A perfect side dish goes well with any bread or rice dishes.

You may like three more cauliflower recipes on this blog.

1. Cauliflower with ginger

2. Cauliflower with coconut and poppy seeds

3. Fulkopir paturi or cauliflower with poppy seeds and mustard

This week our 219 #Foodiemonday bloghop theme is winter veggie affair suggested by lovely Sasmita who blog at First Timer Cook. Sasmita is a very talented blogger. I love her all the recipes, specially authentic dishes. Recently bookmarked her rose flavored kaju katli to try.

Recipe is very simple. If you have bhaja moshla or ground roasted spices ready then you can make it in a jiffy.

Recipe

Cauliflower – 1 medium

Green peas – 1/4 cup, frozen or boiled

Bengal gram or chana dal – 1/4 cup

Sweet corn – 1/4 cup, boiled

Curry leaves – 8 – 10

Rai or mustard seeds – 1/2 teaspoon

Cumin seeds – 1 teaspoon

Dry red chilli – 1

Hing or asafoetida – 1/4 teaspoon

Oil – 2 – 3 tablespoon

Grated ginger – 1 teaspoon

Grated coconut – 2 heaped tablespoon + to garnish

Green chilli – 2, chopped

Tomato – 2 small, chopped

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Bhaja moshla or roasted mixed spice powder – 1 teaspoon

Salt to taste

Cilantro or coriander leaves – handful, chopped

Ginger julienne to garnish

Method

1. Cut the cauliflower into small florets.
Pour sufficient hot water over the cauliflower florets and mix 1/2 teaspoon salt and let it cool down. Drain the water and keep aside.

2. Pressure cook rinsed chana dal or Bengal gram with water for 1 whistle. Reduce the heat and cook on simmer for 15 – 20 minutes. Let the pressure settle down on it’s own. Drain the water and keep aside.

3. Heat oil in a pan. I have used mustard oil but you can use any oil of your choice.

4. Add mustard seeds, cumin seeds, dry red chilli, hing or asafoetida and curry leaves.

5. When the seeds starts to crackle add grated ginger and chopped green chilli.
Stir and add cauliflower florets. Fry for a minute.

6. Add chopped cilantro or coriander leaves, chopped tomatoes, salt, cumin powder, coriander powder, turmeric powder and grated coconut. Mix well.

7. Cover and cook on low heat until the cauliflower becomes soft. Stir in between.

8. Add sweet corn, green peas and boiled chana dal. Mix well.

9. Cook for 7 – 8 minutes more on low heat. Keep stirring to avoid sticking at the bottom. Taste and adjust the seasoning.

10. Increase the heat add bhaja moshla or roasted and ground mixed spices mix and remove from heat. Get the bhaja moshla recipe here.

11. Garnish with grated coconut,curry leaves and ginger julienne. You can also use chopped cilantro or coriander leaves to garnish.
Serve with paratha, roti or Indian flat bread, naan, fried rice, pulao, jeera rice, dal chawal or any bread.

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
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