Mango Mint Coconut Lassi With Chia Seeds

Mango coconut lassi with chia seeds and coconut sugar. This chilled soothing and filling drink taste utterly delicious. Its mango season so try this delectable mango coconut lassi to beat the heat. You don’t need refined sugar to make it. I have used coconut sugar, you can also use honey, maple syrup, stevia, sugar or any sweetener of your choice.

Ingredients used to make this chilled lassi

Ripe mango – You can use any ripe mango to make this lassi. Better to use sweet variety lassi.

Curd or yogurt – Used homemade curd to make this lassi. You can also use store bought curd or Greek yogurt. But curd shouldn’t be sour. Check before using.

Fresh coconut – Grated fresh coconut taste great with ripe mango.

Mint leaves – Mint leaves used for a refreshing flavour.

Chia seeds – Used chia seeds for it’s nutritional value. You can skip if you don’t have or you don’t like.

Chia seeds may be small, but they’re incredibly rich in nutrients. A staple in the ancient Aztec and Maya diets, these seeds have been touted for their health benefits for centuries. The antioxidants, minerals, fiber, and omega-3 fatty acids in chia seeds may promote heart health, support strong bones, and improve blood sugar management. Healthline

Milk – Used milk to soak the chia seeds. You can also use any dairy free milk or water if you want.

Coconut sugar – Used coconut sugar as a sweetener. Coconut sugar or coconut palm sugar is a plant based natural sweetener. You can also use honey, maple syrup, stevia, sugar or any sweetener of your choice. If your mango is less sweet then add more sweetener. And if your mango is too sweet use small amount of sweetener.

Lemon juice – Lemon juice used for a refreshing flavour and taste.

Lemon zest – Little lemon zest used to give an extra zing. It will give a strong lemon flavour. You can skip it if you want.

Ice cubes – Ice cubes used to make the lassi chilled. Add less or more according to your choice. You can also add some ice cubes in the glass before serving. Or you can also skip the ice cubes and keep lassi in refrigerator for an hour to serve chilled.

Here are some yogurt based dishes from this blog.

1. Strawberry yogurt

2. Mint yogurt dip

3. Bhapa doi or steamed yogurt pudding

4. Buttermilk Kuzhambu

5. Mint orange lassi

6. Mango pomegranate overnight oats parfait

7. Misti doi

8. Banana almond mint smoothie

9. Savoury cucumber smoothie

10. Misti doi parfait

11. Guava banana smoothie

12. Cold soup

And you may also like to try Spicy oats buttermilk from the blog of Sasmita Sahoo Samanta.

As I mentioned above this lemon flavoured mango lassi taste utterly delicious. You can adjust the sweetener according to your taste. If your mango is too sweet use 1 tablespoon only. Taste after blending and add more if required. Never use sour curd or yogurt. Always use fresh curd or yogurt. I have used homemade curd. You can also use Greek yogurt or any store bought yogurt but taste before using.

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Video recipe of this healthy and delicious lassi

https://m.youtube.com/watch?v=pVhPYxJ1Cms&t=3s

Recipe

Ripe mango – 1/2 cup, chopped

Curd or yogurt – 1 cup

Fresh coconut – 1/4 cup, grated

Mint leaves – 2 tablespoon

Milk – 1/3 cup

Chia seeds – 1 tablespoon

Coconut sugar – 1 tablespoon

Lemon juice – 1 teaspoon

Lemon zest – 1/4 teaspoon, optional

Ice cubes – 1/4 cup or as required

Method

1. Soak chia seeds in 1/3 cup milk for an hour.

2. Blend curd or yogurt, soaked chia seeds, grated fresh coconut, mint leaves, chopped mango pieces, coconut sugar, lemon juice, lemon zest and ice cubes in a blender.

3. Taste and add more coconut sugar and lemon juice if require. I had to add 1 tablespoon more coconut sugar because mango was not enough sweet. If your mango is sweet then add sugar accordingly.

4. Pour the lassi in your favourite glass. Garnish with scooped mango and mint leaves. Serve immediately or store in refrigerator to serve chilled.

Notes

1. You can skip chia seeds if you want. But chia seeds will make your lassi more nutritious.

2. Any sweetener can be used instead of coconut sugar.

3. Add sweetener according to your taste. Taste after blending and add more if required. Its depends on the sweetness of mango.

4. You can use any dairy free milk or water instead of milk.

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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Red Cabbage And Spinach Salad With Peanut Butter And Pumpkin Seeds

Red cabbage and spinach salad with peanut butter, almond and pumpkin seeds. A very delicious salad with all the nutritious ingredients. A very easy to make yet tasty salad. You can also serve this salad as a full meal with some crisp toast.

You may like some different types of salad and salsa recipes on this blog.

1. Grape cape gooseberry salad

2. Fruity salad with dried basil

3. Corn salad

4. Fruity salad with corn cucumber and parsley

5. Pea chickpea low calorie salad

6. Mango salsa

7. Mango salsa with pickled Jalapeno

8. Watermelon salsa

9. Mango pomegranate and tender coconut salsa

You may also like to try Tender jowar salad from the blog of Priya Iyer.

Ingredients used to make this healthy and delicious salad.

Red cabbage – Nutrients enriched red cabbage or purple cabbage looks reddish purple in colour. See the above picture, looks beautiful isn’t it?

Purple cabbage, also referred to as red cabbage, belongs to the Brassica genus of plants. This group includes nutrient-dense vegetables, such as broccoli, Brussels sprouts, and kale. Purple cabbage is a nutrient-rich vegetable linked to a variety of health benefits. These include reduced inflammation, a healthier heart, stronger bones, improved gut function, and perhaps even a lower risk of certain cancers. This vegetable is also incredibly versatile and one of the most cost-efficient ways to add beneficial antioxidants to your diet. Source

Baby Spinach or palak – Baby Spinach is also packed with nutrients. Used half cup uncooked baby spinach in this salad.

Eating spinach may benefit eye health, reduce oxidative stress, help prevent cancer, and reduce blood pressure levels. There are many ways to prepare spinach. You can buy it canned or fresh and eat it cooked or raw. It’s delicious either on its own or in other dishes. If you’re interested in its health-boosting potential, spinach is an easy food to add to your diet. Source

Carrot or gajar – Used grated carrot. Orange colour carrot will not only make your salad colorful but it has numerous health benefits.

The carrot (Daucus carota) is a root vegetable often claimed to be the perfect health food. It is crunchy, tasty, and highly nutritious. Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants. They also have a number of health benefits. They’re a weight-loss-friendly food and have been linked to lower cholesterol levels and improved eye health. What’s more, their carotene antioxidants have been linked to a reduced risk of cancer. Source

Tomato or tamatar – Used chopped one tomato. You can use small or large pieces according to your choice. Sweet and sour taste of juicy tomato will give a wonderful taste to the salad. Use firm tomato to make this salad

Tomatoes are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. They are also a great source of vitamin C, potassium, folate, and vitamin K. They are especially high in lycopene, a plant compound linked to improved heart health, cancer prevention, and protection against sunburns. Tomatoes can be a valuable part of a healthy diet. Source

Cucumber or kheera – Mildly sweet cucumber will give a refreshing taste to the salad.

Cucumbers are a refreshing, nutritious and incredibly versatile addition to any diet. They are low in calories but contain many important vitamins and minerals, as well as a high water content. Eating cucumbers may lead to many potential health benefits, including weight loss, balanced hydration, digestive regularity and lower blood sugar levels. Source

Spring onion/scallion or hara pyaj – Spring onion or scallion will give a pungent flavour and enhance the taste of salad. And it also has many health benefits.

Almond – Toasted almond will give a crunch and nutty flavour. You can add little more toasted almond if you want. Almond is also rich in vitamins fiber protein minerals etc.

Pumpkin seeds or kaddu ke beej – Pumpkin seeds will also give a crunch and nutty flavour. You can add 1 tablespoon pumpkin seeds more if you want.

Pumpkin seeds may be small, but they’re packed full of valuable nutrients. Eating only a small amount of them can provide you with a substantial quantity of healthy fats, magnesium and zinc. Because of this, pumpkin seeds have been associated with several health benefits. These include improved heart health, prostate health and protection against certain cancers. Source

Sweet corn – Used boiled sweet corn for a mildly sweet taste. I have used 1/4 cup but you can use 1/2 cup or more. Use according to your taste. I have used frozen sweet corn. Boil the sweet corn till the corn becomes soft.

Lemon juice or nimbu ka ras – Lemon juice will give a tangy taste and refreshing flavour. You can add 1 tablespoon more if you want. Taste and add more if required.

Rock salt or sendha namak – Used rock salt or sendha namak to enhance the taste. You can also use black or pink salt or normal salt instead of rock salt. Use whatever you have.

Mint leaves or pudina – Used chopped mint leaves or pudina for a lovely refreshing flavour. Aromatic mint leaves not only give a freshness but it has also many health benefits.

Cilantro or coriander leaves/dhaniya patta – Cilantro or dhaniya patta/coriander leaves used for flavour. I have used 2 tablespoon but you can use handful if you like the flavour of cilantro.

Black pepper or kali mirch – Used freshly crushed black pepper to give a spiciness of the salad. I like my salad mildly spicy so used only 1/2 teaspoon. You can add more according to your spice tolerance.

Peanut butter – I have used homemade peanut butter. If you want to make peanut butter at home click here. Peanut butter will give a creaminess to your salad. You can use one tablespoon more if you like the taste. Or you can also skip if you want. You can also use almond butter or olive oil instead of peanut butter.

Ginger or adrakh – Used grated ginger for a spicy and pungent aroma. It will also give a peppery taste and flavour. You can reduce the amount of ginger if you don’t like But don’t skip, use atleast one teaspoon for taste and flavour.

Green chilli or hari mirch – Used chilli to give a spicy kick to the salad. I have used only one but you can use more if you want your salad spicy.

You can make this salad in a few minutes. Just prepare the grated cabbage, carrot and other chopped vegetables ready in advance. Just mix everything and your delicious and nutritious salad is ready. I have also mixed everything in a bowl But if you want you can make your salad dressing separately. In a small bowl mix lemon juice, peanut butter, grated ginger, salt and crushed black pepper. Mix well add in the salad before serving.

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Recipe video of this healthy salad

Recipe

Red cabbage – 1 cup, grated

Baby Spinach – 1/2 cup, finely chopped

Carrot – 1, peeled and grated

Tomato – 1, chopped

Cucumber – 1, finely chopped

Spring onion – 2, chopped

Toasted almond – 6-8, shredded

Pumpkin seeds – 1 tablespoon

Sweet corn – 1/4 cup, boiled

Lemon juice – 1&1/2 tablespoon

Rock salt to taste

Mint leaves – 1 tablespoon, chopped

Cilantro or coriander leaves – 2 tablespoon, chopped

Freshly crushed black pepper – 1/2 teaspoon or to taste

Peanut butter – 1 tablespoon

Grated ginger – 1/2 tablespoon

Green chilli – 1 chopped, optional

Method

1. In a large bowl mix all the shredded and chopped vegetables, rock salt, finely crushed black pepper, boiled sweet corn, peanut butter, pumpkin seeds, toasted and shredded almond and lemon juice. You can add more cilantro or coriander leaves and mint leaves if you want.

2. Mix everything well. You can use 1/2 cup boiled sweet corn if you like. Taste and add more salt, lemon juice and black pepper if required. See notes for more options.

3. If you want to make your salad dressing separately, then in a small bowl mix lemon juice, peanut butter, grated ginger, crushed black pepper and salt. Mix well and add in the salad before serving.

4. Garnish with chopped spring onion and serve. You can also store the salad in refrigerator to serve chilled.

Notes

1. You can use any vegetable in salad.

2. Almond butter or olive oil can be used instead of peanut butter. Or you can omit butter and oil and add only lemon juice.

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

4. You can use black or pink salt or normal salt instead of rock salt. Use whatever you have.

5. You can also add boiled eggs in the salad.

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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Moong Dal Chilla/Gluten Free Savoury Pancake

Split green moong dal chilla/cheela or savoury pancake. A very easy to make and delicious filling breakfast dish. You need only a few ingredients to make these chilla/chila/cheela or savoury pancakes. Ginger green chilli and all the spices made these gluten free cheela absolutely mouthwatering.

Not only delicious but these green gram pancakes are nutritious too. So here is a super healthy breakfast to start your day. You can also add any vegetable in the batter to make it more nutritious.

They’re high in nutrients and believed to aid many ailments. Mung beans are high in nutrients and antioxidants, which may provide health benefits. In fact, they may protect against heat stroke, aid digestive health, promote weight loss and lower “bad” LDL cholesterol, blood pressure and blood sugar levels. Since mung beans are healthy, delicious and versatile, consider incorporating them into your diet. Source

Here are some more savoury pancake or chilla recipes from this blog.

Savoury pancakes with bottle gourd and carrot

Multigrain cheese stuffed pancakes

Green moong uttapam

Sprouts semolina pancake

Oats semolina pancake

You may also like to try delicious Cucumber pancakes from the blog of Priya Vijaykrishnan.

Recipe is very simple. You have to grind the soaked dal or yellow lentil with ginger and green chilli and mix all the ingredients. Its a completely gluten free recipe. Used rice flour with ground lentil to make the pancakes crispy. If you want your pancakes soft make it little thick but to make this crisp make it as thin as possible and fry on low heat. It will take some time but you will get crisp chilla/cheela or pancakes. Add spices and chilli according to your taste. You can also make a stuffing of paneer, potato, cheese etc. Place the stuffing on the pancake and roll. Your stuffed pancake is ready.

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Recipe

Split green moong dal or yellow lentil with skin – 1 cup

Rice flour – 3/4 cup

Curd or yogurt – 1/2 cup

Ginger – 1&1/2 inch piece, peeled and chopped

Green chilli – 3-4 chopped

Onion – 3 large

Cilantro or coriander leaves – handful, chopped

Cumin powder – 1&1/2 teaspoon

Chaat masala – 1&1/2 teaspoon

Salt – 2 teaspoon

Black pepper powder – 1/2 teaspoon

Method

1. Rinse and soak the split and with skin yellow lentil or chhike wali moong dal for 4-5 hours or overnight. I soaked overnight.

2. Drain the water and rinse again. Grind the dal or lentil with ginger, green chilli and 1/4 cup water. Make a smooth paste. You can add more green chilli to make your chilla more spicy. I like the flavour of ginger so used 1&1/2 inch piece but you can use one inch piece if you want.

3. Chop the onions and cilantro or coriander leaves. Chop into small pieces. My son loves lots of onions in this chilla or pancake so I used 3 large onions. You can use less or more according to your taste.

4. Transfer the ground paste into a large bowl. Add curd or yogurt, rice flour, cumin powder, black pepper powder, chaat masala and salt. Mix everything well to make a lump free batter.

5. Taste and adjust salt if required. I had to add 1/2 teaspoon more. You can also use some finely chopped green chilli and little more black pepper powder if you want your chila or cheela more spicy Add finely chopped onion and cilantro or coriander leaves.

6. Mix well. Batter should be thick and flowing. Don’t make runny batter.

7. Heat a pan and add two laddle full batter in the middle of the pan. Spread with the backside of the laddle. Rotate to make round. Keep the flame low medium. Drizzle little oil on the sides of chilla.

8. To make soft cheela make it thick like uttapam but if you want crisp make the chilla thin and cook on simmer. When it starts to leaving the edges of the pan, flip the chilla upside down and let it cook from other side.

9. Cook from both sides till golden brown. You can also fold the pancakes before serving like this 👇

10. Serve hot with any sauce, pickle or raita.

Notes

1. You can add grated carrot, chopped capsicum or any vegetable of your choice in the batter.

2. Use chilli according to your spice tolerance. Reduce if making for kids.

3. Olive oil or any vegetable oil can be used to cook.

4. You can use any spices according to your taste.

5. You can also make it without onion 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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Seeds Date Oats Cookies

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

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

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

Mango raisins overnight oats and

Gluten free bread with garlic and mixed seeds.

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

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

1. Apple coconut kheer or pudding

2. Date almond gulkand stuffed sandesh

3. Millet walnut date cake

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

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Recipe

Oats – 1 cup

Sabja/basil seeds – 1 tablespoon

Water – 3 tablespoon

Ghee/clarified butter or butter – 3 tablespoon

Roasted mixed seeds – 4 tablespoon

Dry date powder – 1/4 cup

Almond – 12-14

Desiccated coconut – 4 tablespoon

Cinnamon powder – 1/4 teaspoon

Baking powder – 1/2 teaspoon

Milk – 1 tablespoon

Vanilla essence – 1/2 teaspoon

Method

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

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

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

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

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

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

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

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

Happy baking. Stay safe healthy happy and blessed !

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

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

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

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Millet Soyabean Cutlets Slim/Air Fried Cutlets

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

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

1. Millet walnut date cake

2. Vegan date millet peanut butter cookies

3. Pearl millet pizza crackers

4. Fennel oats millet cookies

5. Manipuri tan or flatbread with finger millet or ragi

6. Finger millet oats chocolate cookies

7. Pearl millet cashew almond honey cookies

8. Pearl millet sesame oats cookies

9. Finger millet or ragi chocolate crinkle cookies

10. Barnyard millet fried idli

11. Potato and barnyard millet cutlets

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

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

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

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

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Recipe

Kodo millet – 1/2 cup

Soyabean – 1/2 cup

Potato – 3 medium, boiled

Onion – 2 medium, finely chopped

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

Ginger – 1 inch piece, grated

Cilantro or coriander leaves – handful, chopped

Salt – 1&1/2 teaspoon or to taste

Black salt to taste

Cumin powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Chaat masala powder – 1 teaspoon

Lemon juice – 1&1/2 teaspoon

Cheese as require, optional

Method

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

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

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

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

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

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

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

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

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

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

Notes

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

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

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

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

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Kodo Millet Broccoli Pulao

Kodo millet broccoli pulao. A flavorful, spicy, no onion garlic and delicious pulao made with kodo millet and broccoli. You don’t have broccoli? No problem try with cauliflower, carrot, beans or mixed vegetables. An absolutely easy to make and delectable one pot meal. A very nutritious and gluten free dish for everyone.

According to Wikipedia Paspalum scrobiculatum, commonly called Kodo millet or Koda millet, is an annual grain that is grown primarily in Nepal (not to confuse with Kodo (Finger millet, Eleusine coracana) and also in India, Philippines, Indonesia, Vietnam, Thailand, and in West Africa from where it originated. The plant is called Arikelu in the Telugu language, Varagu in Tamil, Varak (വരക്) in Malayalam, Arka in Kannada,Kodra in Hindi and Bajra (ਬਾਜਰਾ) in Punjabi.

Now what is millet?

Millet is a group of small-seeded grains resembling small pearls. In the United States, some people haven’t heard of millet, yet it’s a staple in many parts of the world. It’s commonly included in Indian and African dishes. Millet is a gluten-free grain that’s rich in antioxidants, soluble fiber, and protein. In particular, it may lower cholesterol and blood sugar levels. The different types of millet include:

• pearl

• foxtail

• finger

• little

• jowar

• kodo

Millet is a whole grain. It’s considered a “good” carb, so it’s easily digestible. And since it’s also gluten-free, it’s a great alternative for people living with celiac disease or gluten sensitivity. Additionally, millet has a high nutritional value Millet is a whole grain that’s packed with protein, antioxidants, and nutrients. It may have numerous health benefits, such as helping lower your blood sugar and cholesterol levels. Plus, it’s gluten-free, making it an excellent choice for people who have celiac disease or follow a gluten-free diet. Its nutty taste and versatility make it well worth trying. Source – Healthline

I have used nutrient-rich broccoli with corn, green peas, green chilli, ginger and some aromatic whole spices in this millet pulao.

Broccoli is a rich source of multiple vitamins, minerals and fiber. Different cooking methods may affect the vegetable’s nutrient composition, but broccoli is a healthy addition to your diet whether cooked or raw. Broccoli is a nutrient-rich vegetable that may enhance your health in a variety of ways, such as by reducing inflammation, improving blood sugar control, boosting immunity and promoting heart health. However, keep in mind that good health doesn’t come from any single food. Broccoli is merely one of numerous healthy foods that can contribute to optimal health. Including this nutritious vegetable in your healthy, balanced diet may help you achieve your health goals more easily. To read more about health benefits of broccoli click here.

Here are some more broccoli recipes from this blog. Click on the link below for recipe.

1. Broccoli stir fry with carrot beans and olive

2. Broccoli mushroom noodles with sriracha sauce

3. No onion garlic broccoli potato stir fry

4. Broccoli malai curry

5. Broccoli with cottage cheese and mixed vegetables

6. Broccoli almond cheese soup

7. Broccoli stir fry with lemon and ginger julienne

8. Broccoli with egg and tomato

9. Steamed vegetable

As I mentioned above recipe is very easy to make. You can also make it in pressure cooker. Just reduce the amount of water while cooking in pressure cooker. For 1 cup millet use 1&1/2 cup water instead of 2 cup and cook for 2 whistle. Let the pressure settle down on its own. Use green chilli according to your spice tolerance. To make the pulao more spicy add more chopped green chilli or if you are making for kids, use only one green chilli or skip chilli. You can also use mixed vegetables in this pulao like cauliflower, carrot, beans etc with broccoli. Or you can also make it like Mixed vegetable fried rice if you want. Use cooked millet instead of rice.

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Recipe

Kodo millet – 1 cup

Broccoli – 1

Green peas – 1/2 cup

Sweet corn – 1/3 cup

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

Ginger – 1 inch piece, grated

Oil – 1/2 tablespoon

Ghee or clarified butter – 1/2 tablespoon

Green cardamom – 2-3, broken

Cloves – 1 inch piece

Star anise – 1 small

Cumin seeds – 1/2 teaspoon

Dry red chilli – 1

Bay leaf – 2 small

Salt – 1&1/2 teaspoon or to taste

Sugar – 1/2 teaspoon, optional

Mint leaves – 8-10 leaves, optional

Cumin powder – 1 teaspoon

Coriander powder – 1/2 teaspoon

Turmeric powder – 1/2 teaspoon

Bengali garam masala powder – 1/2 teaspoon

Water – 2 cup

Lemon juice – 1/2 tablespoon

Method

1. Wash the kodo millet on a strainer. Soak in sufficient water for 15 minutes. After 15 minutes drain and keep aside.

2. Wash and chop the broccoli into medium size florets.

3. Heat oil and ghee in a wok or pan. You can use only ghee or only oil if you want.

4. Add cumin seeds, start anise, green cardamom, cloves, cinnamon, dry red chilli and bay leaf. When cumin seeds starts to splutter add grated ginger and chopped green chilli. Saute for a minute. Add some more chopped green chilli to make the pulao spicy if you want.

5. You can also use finely chopped onion and garlic with ginger and green chilli if you want. Fry the onion garlic till light brown if using.

6. Add broccoli florets, cumin powder, coriander powder and turmeric powder. Saute for 2-3 minutes. You can use any vegetable with broccoli like cauliflower, carrot, beans, mushrooms etc. Even you can also use fried cubed cottage cheese or paneer in the pulao if you want.

7. Now add kodo millet and saute for a minute. Add salt, sugar, green peas and sweet corn. Saute for a minute again.

8. Add water and lemon juice. Tear up mint leaves roughly with your hand and add. You can also add 2 tablespoon chopped cilantro or coriander leaves with mint leaves. I didn’t. If you are using pressure cooker add 1&2/ cup water instead of 2 cup and pressure cook for 2 whistle. Let the pressure settle down on its own.

9. When it starts to rolling boil reduce the heat. Cover and cook on simmer for 10 minutes.

10. Remove the cover. Add Bengali garam masala powder and stir. Get the homemade garam masala powder recipe here.

11. Cover again and cook on simmer for 5 minutes more or till water absorbed completely. Remove from heat. Cover and keep aside for 5-10 minutes.

12. Your kodo millet pulao is ready. Serve hot with any raita, chutney or any spicy curry.

This post is going to feature on Facebook gourmet group Shhhhh Cooking Secretly Challenge for the theme Healthy Ideas. In this monthly group members are paired with different partners every month and two secret ingredients are given to each other. We have to use these ingredients in our recipe. Best part of this group is we can interact with a blogger every month. This month my partner is Shobha Keshwani. We had a lovely chat about healthy food. She has also an awesome YouTube channel. Shobha Keshwani gave me cardamom and star anise as secret ingredients. I made this healthy and delicious millet pulao with with these ingredients. And I gave Moringa leaves and black pepper to her as secret ingredients. And she made nutritious and delicious Corn and Moringa soup with these ingredients.

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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Millet Walnut Date Cake Or One Two Three Four Cake

Millet walnut date cake. A delicious eggless cake made with pearl millet or bajra, finger millet or ragi, date powder, olive oil, walnut and almond. A basic cake recipe with some different flours and nuts. Not only delectable taste but the cake is full of nutritios ingredients and gluten free.

Why I named it one two three four cake? Saw this name in the post of Old fashioned recipe. And loved the name so asked to author about the name. Copy pasting her answer here. “Hundreds of years ago, many couldn’t read so they named it for the ingredients “1-2-3-4 cake”, according to historians. 1 cup butter, 2 cups sugar, 3 cups flour & 3 eggs. It’s an awesome cake.”

I replaced olive oil with butter, used date powder instead of sugar, and used vinegar mixed milk instead of eggs with some gluten free flour to make the cake nutritious, gluten free and guilt free.

You may like some more gluten free cakes and muffins on this blog. Click on the name below for recipe.

1. Apple almost cupcake

2. Date walnut chocolate cake

3. Cardamom rose muffins

4. Gluten free vegan sugar free cake

5. Vegan apple jaggery cake

6. Blackberry preserve stuffed cherry cupcakes

7. Cornmeal carrot cake

8. Lemon cherry loaf cake

9. Pineapple cupcake

And two more recipes with date powder.

. Gulkand stuffed date almond sandesh

. Apple coconut date kheer or pudding

Now coming to the recipe. Sieve or sift the dry ingredients twice to make the flour light and to break all the lumps. I have used olive oil to make the cake but you can use unsalted butter or any flavorless oil instead of olive oil. Vanilla essence will give a lovely flavour but you can also add any essence of your choice. Walnut and almond are used to increase the taste and nutritious value. Sometimes I use 1/4 cup walnut and 1/4 cup almond or equal amount of both nuts. Use nuts as you prefer. Or you can use any other nuts. Choice is yours.

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Recipe

Bajra or pearl millet flour – 1 cup

Ragi or finger millet flour – 1/4 cup

Soybean flour- 1/4 cup

Date/khajur powder – 1 cup

Olive oil- 1/3 cup

Milk- 1&1/3 cup

Vinegar – 1 tablespoon

Baking powder- 1 teaspoon

Baking soda- 1/2 teaspoon

Salt- 1/8 teaspoon

Walnut- 1/2 cup, chopped

Almond- 1/4 cup, shredded, optional

Vanilla essence- 1&1/2 teaspoon

Method

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

2. Grease a baking pan and dust with little flour or line with parchment paper. I have used bundt pan but you can also use round, square or any cake pan. Use whatever you have. If you are using bundt pan spread some shredded almond and walnut after greasing.

3. Sift bajra or pearl millet flour, ragi or finger millet flour, soybean flour, baking powder, soda and salt twice. If you don’t have soybean flour, see notes for more options.

4. Mix one tablespoon vinegar or lemon juice with lukewarm milk. Stir and keep aside.

5. Mix one tablespoon flour with chopped walnut and almond. Coat the nuts with flour. You can use equal amount of both nuts or use either walnut or almond. Add nuts less or more according to your choice.

6. In a large bowl whisk date powder, olive oil and vinegar mixed milk. I have used 2 tablespoon less date powder because I like my cake mildly sweetened. Whisk till everything blend well. Add vanilla essence and whisk again.

7. Add half of the sieved dry ingredients and mix. Now add remaining dry ingredients and mix well to make a smooth and lump free batter. You can add 2-3 tablespoon more milk if required. These flour requires more liquid than all purpose flour or maida.

8. Add flour coated walnut and almond and mix well. Pour the batter in greased or lined baking pan. Level the top with a spoon or your fingers. Tap the cake pan on your kitchen counter to remove the air bubbles.

9. If you are not using bundt pan spread some shredded almond and walnut all over the cake.

10. Bake in preheated oven at 160° and for OTG bake at 180° for 30 minutes or until toothpick comes out clean. Every oven takes different time so keep an eye after 25 minutes. Insert a toothpick in the cake, if it comes out clean then your cake is ready. And if not bake for a few minutes more. Let the cake cool down completely.

11. Invert the cake on a plate. Slice and enjoy the delectable and nutritious cake. Happy baking. Stay safe healthy and blessed.

Notes

1. Soybean flour gives an extra softness to the cake. But if you don’t have soybean flour then you can increase the amount of pearl millet/bajra flour or finger millet/ragi flour and omit soybean flour. Or you can use any flour instead of soyabean flour.

2. If you want to make this cake vegan, use almond milk, soy milk, coconut milk or any non dairy milk.

3. Unsalted butter or any flavorless oil can be used instead of olive oil.

4. If you don’t like the taste of walnut, use 1/4 cup walnut instead of 1/2 cup. Or use more almond and skip walnut. Or you can use any nuts of your choice.

5. Any flavour can be used instead of vanilla.

6. You can also use cocoa powder or chocolate to make this cake chocolate flavored.

7. You can also make this cake with whole wheat flour/atta or all purpose flour/maida.

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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Tisane Or Caffeine Free Herbal Tea

Tisane or caffeine free herbal tea with blue pea and chamomile tea, HolyBasil and mint. A refreshing and flavorful drink with numerous health benefits. Enjoy the delicious aromatic tea warm or chilled.

According to Wikipedia Herbal teas—less commonly called tisanes are beverages made from the infusion or decoction of herbs, spices, or other plant material in hot water. The term “herbal tea” is often used in contrast to true teas, which are prepared from the cured leaves of the tea plant, Camellia sinensis. 

Tisanes or caffeine free herbal tea can be served hot and cold both. I have used Organic Blue pea and chamomile tea bags or herbal infusion to make this tea. But if you don’t have blue pea tea then you can use any green tea bag. And I have Ceylon cinnamon dip bags or pouch so I used it. These herbal infusion bags are full of strong cinnamon flavour. But you can also use cinnamon powder if you want.

To get one more herbal tea click here. This blue pea tea looks beautiful blue in colour but when you add lemon juice it becomes purple.

Ingredients used in this herbal tea.

1. Blue pea and chamomile tea. Blue Tea is made by seeping dried butterfly-pea flowers in water and can be enjoyed both hot and cold. It is also said to have weight loss benefits. Blue tea is said to have detox and weight loss benefits Blue tea is caffeine-free and a good alternative to tea or coffee.  While chamomile is very well-known for its mild and soothing flavour that acts as a stress buster. To read more about blue pea tea click here.

Cinnamon. The spice comes from the inner bark of a small evergreen tree. The bark is peeled and laid in the sun to dry, where it curls up into rolls known as cinnamon sticks. Cinnamon is also available in powdered form. It has anti-viral, anti-bacterial and anti-fungal properties. Contains antioxidants with anti-inflammatory effects. Its prebiotic properties may improve gut health. Reduces blood pressure. Lowers blood sugar and risk of type 2 diabetes. Relieves digestive discomfort. Source

Tulsi or Holy Basil From the leaves to the seed, holy basil is considered a tonic for the body, mind, and spirit. Different parts of the plant are recommended for treating different conditions. The nutritional valueTrusted Source is also high, as it contains: vitamin A and C, calcium, zinc, iron, chlorophyll. Holy basil has been shown to boost your body’s health in a variety of ways. It can help protect against infection, lower your blood sugar, lower your cholesterol, ease joint pain, and protect your stomach. Source – Healthline

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

Mint makes a delicious and healthy addition to many foods and beverages. Mint’s health benefits range from improving brain function and digestive symptoms to relieving breastfeeding pain, cold symptoms and even bad breath. To know more click here.

Rock salt or Sendha namak, a type of salt, is formed when salt water from a sea or lake evaporates and leaves behind colorful crystals of sodium chloride. Sendha namak, or rock salt, has long been used in Ayurvedic medicine to boost skin health and treat coughs, colds, and stomach conditions. Sendha namak is highly valued in Ayurveda, a system of alternative medicine originating in India. According to this tradition, rock salts offer numerous health benefits, such as treating colds and coughs, as well as aiding digestion and eyesight. Source

So here is a healthy and aromatic warm drink to enjoy in the Monsoon. You may also like this hot delicious Lemon coriander amla soup by Swaty Malik As I mentioned above that you can serve this caffeine free herbal tea hot or cold. If you don’t have blue pea tea then you can use green tea instead. I used ginger powder as I always use it in my regular Herbal tea But you can use fresh ginger. Just grate the ginger before adding in the water. And instead of Cylon cinnamon dip bag you can use 1 teaspoon Cinnamon powder.

Recipe

Blue pea and chamomile tea bags or green tea bag – 2

Tulsi or HolyBasil – 15 leaves

Cinnamon dip bag – 1, or 1 teaspoon Cinnamon powder

Lemon – 4 slices

Dried ginger powder or fresh grated ginger – 1 teaspoon

Mint – 15 leaves

Rock salt – a pinch

Honey to taste, optional

Water – 4 cup

Lemon juice – 2 – 3 teaspoon or to taste

Method

1. Boil the water with tulsi or Holy basil leaves, dried ginger powder, rock salt and mint leaves for 5 minutes.

2. In a teapot place teabag and cinnamon pouch. Pour the boiled water with tulsi, mint leaves and dried ginger. Also add a few fresh tulsi, mint leaves and lemon slices.

3. Cover the teapot and let it steep for 5 minutes.

4. Now strain the tea in cup. Add honey and lemon juice to taste. Enjoy caffeine free refreshing and flavorful warm blue tea anytime. Or let it cool down and serve chilled with some ice cubes. Or refrigerate the tea and serve chilled.

Notes

1. If you don’t like your tea sweet skip honey.

2. You can use any sweetener instead of honey.

3. Green tea bag can be used instead of blue pea teabag.

4. You can also use cinnamon powder instead of cinnamon dip bag.

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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Gluten Free Bread With Garlic And Mixed Seeds

Gluten free multigrain milk bread with garlic, mixed seeds and Italian herbs. A super healthy breakfast bread with quinoa, bajra or pearl millet, soybean and oats. And you don’t have to compromise on taste for health. This bread is nutritious and delicious. Posting after a long time. A very difficult month. Lost some near and dear ones. Still some are under treatment. May God bless all. Please stay home stay safe and protect others.

I have used mixed garlic and herbs in the dough this time. You can also make this bread by following my Stuffed savoury bread recipe. I sometimes make like it. Make the dough first and pat or roll the dough into flat and rectangular. Spread fried or roasted garlic, Italian herbs or chopped cilantro or coriander leaves and cheese. And fold it to make loaf. After baking and slicing you will get the bread slice like this 👇

Have a look on the ingredients of this gluten free bread.

Bajra or pearl millet flour. Most famous millet and rich in fiber, protein, vitamins, minerals and many healthy nutrients.

Quinoa flour. Quinoa is also very high in fiber, protein, iron and unsaturated fat. And it has a Low Glycemic Index, which is good for blood sugar control.

Soybean flour. Protein enriched soybean flour also is rich in vitamins and minerals. Low calorie soybean flour is great for health watchers and diabetic people.

Oats powder or oatmeal. Oatmeal is high in fiber, minerals, antioxidants and various vitamins. It helps to reduce blood sugar levels and reduce risk of heart disease. It also helps to weight loss. Source – Healthline

Xanthan gum. According to King Arthur Baking Xanthan gum helps you get that with gluten-free bread. It locks in moisture to the dough, while also providing structure, so your loaf will hold its shape while baking and slice up perfectly when cooled.

Salt. Salt will enhance the taste of the bread.

Olive oil. Heart healthy olive oil will make your bread soft. You can use any oil or butter instead.

Yeast. It will make your bread soft and airy.

Brown sugar. Sugar helps to activate the yeast. You can also use white sugar or honey. It also enhance the taste.

Milk. You can use water instead of milk but milk will make your bread more soft. And milk is packed with important nutrients like calcium, phosphorus, B vitamins, potassium and vitamin D. Plus, it’s an excellent source of protein. Source

Milk powder. It will enhance the flavour and taste. And milk powder will also help to browning the crust.

Vinegar. Acidic vinegar will help to add flavour to your bread.

Oregano, rosemary and basil. Used dried herbs for taste and flavour. You can use any herbs of your choice.

Garlic. Use lightly fried garlic for flavour. Garlic is well known for it’s numerous health benefits.

Mixed seeds. Nutrients rich mixed seeds will also enhance the taste of your bread. . I have roasted mixed seeds including sunflower, pumpkin, flax, watermelon, chia and gojiberries seeds. You can use any seeds.

Sending this post to #Foodiemonday bloghop theme is Lockdown Recipes suggested by Narmadha who blog at Nams Corner. Narmadha has a wonderful blog with different types of veg and none veg healthy recipes. I bookmarked her Healthy granola bar and Masala fish fry recipe to try.

This gluten free bread is not only healthy but its also delicious. If you want you can add one cup of whole wheat flour while making dough to make multigrain bread. If you have dough hook then you can make this dough in less time. Keep the dough soft to make soft bread. And you can add more garlic if you like. You can use any flavour instead of Italian herbs.

Recipe

Bajra or pearl millet flour – 1/2 cup

Quinoa flour – 1/2 cup

Soyabean flour – 1/2 cup

Oats powder – 1/2 cup

Xanthan gum – 2 teaspoon

Salt – 1&1/2 teaspoon

Olive oil – 3 tablespoon + for greasing

Dry yeast – 1&1/2 teaspoon

Brown sugar – 1 tablespoon

Warm milk – 1&1/2 cup

Milk powder – 2 tablespoon

Vinegar – 1&1/2 tablespoon

Oregano – 1 teaspoon

Dried Rosemary – 1 teaspoon

Dried basil – 1/2 teaspoon

Oats and sesame seeds to sprinkle

Garlic – 19-20 cloves or more

Mixed seeds – 4-5 tablespoon

Method

1. In a bowl mix brown sugar, yeast and warm 1/2 cup warm milk. Milk should be warm not hot. Cover and keep aside for 15 minutes. After 15 minutes yeast mixture will be foamy.

2. In a large bowl mix oats powder, sieved bajra or pearl millet flour, quinoa flour and soybean flour, xanthan gum, salt, milk powder vinegar, dried basil, dried rosemary, oregano, mixed seeds and 2 tablespoon olive oil.

3. Make a hole in the middle and pour foamy yeast mixture and 1 cup warm milk. Knead well. Use your food processor or dough hook of your hand mixer to knead the dough for 5 minutes.

4. Dough will be soft and sticky. Smear the dough with oil and also grease the bowl generously. Cover the bowl and keep in a warm place for an hour or till the dough becomes double.

5. In the meantime heat one tablespoon oil in a pan. Fry the garlic cloves lightly. Don’t make too brown. Fry till garlic cloves becomes light brown. You can use more garlic cloves if you like.

6. Let it cool down. Chop the fried garlic cloves roughly. After one hour dust your cleaned kitchen counter with flour. Take out the dough with your oil greased palm. Punch down the dough. Place the dough on your cleaned and flour dusted kitchen counter.

7. Knead the dough again. Now the dough will be less sticky. Add fried and chopped garlic cloves. And mix well. Flatten the dough with your oil greased palm. Press the dough into flat and rectangular. Fold and shape the dough into a loaf.

8. Place the loaf in a oil greased loaf pan. Cover and keep in warm place for 30 minutes. After 30 minutes loaf will becomes double. Brush the top with milk and sprinkle white sesame seeds and oats.

9. Preheat the oven at 190°. Bake for 40- 45 minutes. I have used my Samsung microwave. For microwave set hot blast function at 170° and press start. Your oven will start to preheat. After preheating bake the bread for 25-30 minutes. Or until bread becomes golden brown. Invert the bread on a cooling rack or plate. Let it cool down before slicing.

10. Slice and make crisp toast or sandwich with filling. Enjoy the healthy and delicious bread in breakfast. Or serve warm with soup in dinner. Stay home stay safe and healthy 🙏

Notes

1. You can use any flour instead of these flour.

2. You can use peeled one whole garlic if you like garlicky flavor.

3. Vegan people can use water instead of milk.

4. You can use any flavour of your choice instead of Italian herbs.

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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Fruity Summer Cooler



Fruity summer cooler or fruit parfait with black grapes, strawberry and mango. You don’t need any sweetener to make this delicious fruit parfait. A super easy recipe that your kids can easily make and enjoy. Let’s introduce kids to the pleasure of making something for themselves.



Not only delicious but its also packed with nutrients because of three types of fruits. A glass with all the goodness of fresh fruits and without sugar or any sweetener. Glass looks beautiful, isn’t it? Clicked so many pictures 😀My daughter also couldn’t resist to click some pictures. Sharing two of her pictures. You can easily recognize her click 😊 Kids will love to enjoy this parfait even if they don’t like fruits. Who can say no to this lovely glass of parfait. Here are some more summer drinks for you.

1. Vegan fruity drink with fresh turmeric

2. Mint lassi

3. Watermelon punch

4. Iced green tea with orange and mint

5. Beetroot shot

6. Spicy pineapple virgin margarita

7. Green tea grape mocktail

8. Virgin watermelon mojito

9. Orange grape frozen cooler

10. Virgin mojito

11. Watermelon cooler with tulsi and Aloevera

12. Thandai flavoured fruit punch

13. Kiwi ginger lime cooler

14. Smoothie



This week’s 290 #Foodiemonday bloghop theme is #RangBirange suggested by Sasmita who blog at First Timer Cook. Sasmita is a very talented blogger. You can get many wonderful recipes on her space. I recently bookmarked her unique Carrot chutney recipe to try.



Sasmita wants some colorful drinks. So here is a splash of colour for you in a healthy way. As I mentioned above recipe is very easy. I have used black grapes, mango and strawberry but you can use any fruits of your choice. Just crush the fruits separately with a fork and layer them in a tall glass. Keep the glass in freezer for 30 minutes to set the layers. Top with some chopped fruits and your fruit parfait is ready to serve. Enjoy chilled.



Recipe

Black grapes – 1 cup

Strawberry – 1/2 cup + for topping

Mango – 1/2 cup + for topping

Mint leaves to garnish



Method

1. Wash the fruits properly. Drain the water.

2. On a plate crush 1/2 cup grapes with a fork. Pour the crushed grapes into a tall glass.

3. Peel and chop the mango into small pieces. Crush the pieces with a fork. Layer the crushed mango over crushed grapes in the glass. See notes for more options.

4. Similarly crush the strawberry with fork and layer them over crushed mango.

5. Again crush remaining black grapes and make a layer over strawberry. Now make two thin layer of little crushed mango and strawberry. If you are using smaller glass then skip this step.

6. Keep the glass in freezer for 30 minutes to set. After 30 minutes take out the glass from freezer and top with chopped mango and strawberry. Garnish with black grapes and mint leaves.



Your colorful fruit parfait is ready to serve. Enjoy chilled. Stay healthy stay happy stay safe!

Notes

1. You can use any fruit of your choice.

2. You can also muddle some mint leaves and make a layer between the fruits.

3. Fruits are enough sweet so you don’t need any sweetener but you can add little powdered sugar or honey with crushed fruits if you like. Better to enjoy without any sweetener.

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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