Lemon Coconut Rice With Kaffir Lime Leaves

Lemon coconut rice with kaffir lime leaves. A delicious aromatic rice to serve with any spicy curry. Fragrant Kaffir lime leaves infused rice taste divine. And coconut milk gives a rich buttery flavour. Recipe is very simple and easy and completely gluten free and dairy free. You don’t need ghee or clarified butter to make this fragrant rich buttery luscious rice.

Kaffir lime leaves called gondhoraj lebur pata in Bengali. Earlier shared a delicious Cake with Kaffir lime. Click here for the recipe.

Citrus hystrix, called the kaffir lime or makrut lime, is a citrus fruit native to tropical Southeast Asia. Its fruit and leaves are used in Southeast Asian cuisine and its essential oil is used in perfumery. Its rind and crushed leaves emit an intense citrus fragrance. Wikipedia

Did you know that Kaffir lime leaves are super healthy for you? Read on to learn the 6 top health benefits of Kaffir leaves.

1. Stress, Stress Go Away

2. Bad Breath No More

3. No Bacteria Allowed

4. Get Healthy, Glowing Skin

5. Protect Your Mane

6. Buzz Off!

To read more health benefits of Kaffir lime leaves Click here.

Recipe is very easy and simple. You don’t need much spices for this fragrant rice. I have used sweet corn and green peas but you can use any vegetable of your choice. And add green chilli according to your taste. You can skip chilli if you are making for kids. If you don’t have have Kaffir lime leaves then use 1/2 to 1 teaspoon lemon zest.

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Video recipe of this fragrant creamy rice

Recipe

Basmati rice – 1 cup

Kaffir lime leaves – 2

Lemon juice – 1 tablespoon

Ginger – 1 inch piece, grated

Green chilli – 1-2, finely chopped

Onion – 1 sliced

Cumin seeds – 1 teaspoon

Green peas – 1/4 cup

Sweet corn – 1/4 cup

Cilantro or coriander leaves – 2-3 tablespoon

Coconut milk – 1 cup

Water – 1 cup

Salt to taste

Oil – 2 tablespoon

Method

1. Rinse the rice 4-5 times or till water runs out clear. Soak the rice in water for 15 minutes. After 15 minutes drain the water and keep aside.

2. Heat oil in a wok. You can also use pressure cooker if you want. Add cumin seeds. When seeds starts to splutter add sliced onion and finely chopped green chilli. Fry till onion becomes translucent.

3. Add grated ginger and fry till onion becomes brown. Onion shouldn’t be burnt.

4. Add green peas and sweet corn. Saute for a minute. Add chopped cilantro or coriander leaves and mix.

5. Add soaked and drained rice. Saute for 2 minutes. Add salt and mix.

6. Add coconut milk and water. If you are using pressure cooker add half cup water. Tear both Kaffir lime leaves into two pieces and add in the rice. Also add lemon juice and mix well. Let it boil.

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

8. After 10 minutes gently stir the rice and cover again. Cook for five minutes on simmer. Now switch off the heat. Remove the cover and fluff the rice gently.

9. Cover again and serve after 10 minutes. Serve aromatic rice with any spicy curry.

Notes

1. You can use lemon zest instead of Kaffir lime leaves.

2. Use any vegetables of your choice.

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Pahadi Mutton

Today sharing delicious pahadi mutton recipe from a restaurant chef. Pahadi mutton is very easy to make yet taste is scrumptious.

You may like two more mutton recipes from this blog.

1. Rara mutton

2. Railway mutton curry

As I mentioned above recipe is very simple and easy to follow. Please watch the YouTube video recipe to know all the process of chef Jeevan.

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To watch video recipe of this lipsmackingly delicious pahadi mutton curry and some glimpses of the beautiful hills and lakes of Uttarakhand click on the link below 👇

Recipe

Mutton – 1 kg

Onion – 1 kg, peeled and sliced

Ginger – 2 inch piece, julienne

Garlic – 1 whole bulb, finely chopped

Green chilli – 4, chopped

Black cardamom – 2

Cumin – 1 teaspoon

Bay leaf – 2

Black pepper – 1 teaspoon

Cloves – 1/2 teaspoon

Oil – 1/2 cup

Salt to taste

Tomato – 4 large, ground

Coriander powder – 1&1/2 tablespoon

Turmeric powder – 1/2 teaspoon

Garam masala powder – 1 teaspoon

Kashmiri red chilli powder – 1&1/2 tablespoon

Red chilli powder – 1 tablespoon

Kitchen king masala – 1 tablespoon

Water – 2-3 cup

Cilantro or coriander leaves – 1/2 cup, chopped

Method

1. Clean, wash and drain the mutton pieces.

2. Heat oil in a pan or wok. Add cumin seeds,,whole black cardamom, cloves and black pepper. You can use 1/2 teaspoon black pepper instead of 1 teaspoon if you want. Use according to your taste.

3. Add chopped garlic and fry for a minute. Now add sliced onion, chopped green chilli and ginger julienne. Fry till onion becomes translucent.

4. Add Kashmiri red chilli powder and tomato paste saute for a minute. Add red chilli powder, turmeric powder, garam masala powder, kitchen king masala and coriander powder. Kitchen king masala is optional. You can skip or you can also use mutton masala, chicken masala etc. Saute till oil leaves the sides.

5. Add mutton and salt. Saute till everything dried up and oil separates. Add 2 cup water, mix and cover. Cook on simmer for 4 minutes.

6. Transfer the mutton to a pressure cooker with 1 cup water and chopped cilantro or coriander leaves. Pressure cook on simmer for 4-5 whistle.

7. Let the pressure settle down on its own. Garnish with cilantro or coriander leaves, ginger julienne and onion rings. Serve with steamed rice, jeera rice, pulao, roti, tandoori roti, naan, paratha 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.

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Shahi Kathal Or Jackfruit Korma/Mughlai Kathal korma

Shahi kathal or jackfruit korma. A lipsmackingly delicious and aromatic Mughlai style jackfruit curry with rich creamy gravy. A delectable shahi korma recipe for vegetarian people.

I have served this delicious kathal korma with jeera rice, roti, salad, raita and Mango chutney.

Here are some more korma and Mughlai recipes from this blog. Try these recipes to enjoy the scrumptious taste.

1. Shahi lotus stem korma

2. Okra or bhindi korma

3. Soya nugget korma

4. Savoury rasgulla korma

5. Egg korma

6. Chicken rezala

7. Chicken chaap

To make the gravy rich creamy and thick I have used cashew nuts, almond, poppy seeds and coconut. These ingredients also made the curry super tasty. Sauteed and ground onion garlic tomato and whole spices will make your curry smooth and perfectly creamy. Aromatic whole and powder spices and Kewra water made the curry extremely flavorful.

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Recipe video of this delicious korma. Please subscribe the channel to get more recipes.

Recipe

Jackfruit or kathal – 3 cup, peeled and cubed

Onion – 1, chopped

Garlic – 3 cloves

Ginger – 1 inch piece, peeled and chopped

Green chilli – 2, chopped

Tomato – 2 medium, chopped

Green cardamom – 3

Cloves – 3

Cinnamon – 1 inch piece

Bay leaf – 1

Cashew nuts – 2 tablespoon

Almond – 2 tablespoon

Poppy seeds or khas khas – 2 teaspoon

Fresh coconut – 1/4 cup, grated

Salt to taste

Curd or yogurt – 3 tablespoon

Nutmeg or jaiphal powder – 1/8 teaspoon

Mace or javitri powder – 1/8 teaspoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Turmeric powder – 1/2 teaspoon

Oil – 3 – 4 tablespoon

Ghee or clarified butter – 2 tablespoon

Water – 2 cup

Sugar – 1/2 teaspoon

Cardamom powder – 1/4 teaspoon

Kewra water – 1 teaspoon

Method

1. Rinse the jackfruit cubes well and drain the water completely. Fry the jackfruit pieces in oil and keep aside.

2. In the same oil add bay leaf, green cardamom, cloves and cinnamon. Add chopped onion, garlic, ginger and green chilli. Fry till onion becomes light brown. Add chopped tomato. Saute till tomato becomes mushy.

3. Transfer the mixture in a grinder jar and let it cool down. Discard the bay leaf, add 4 tablespoon water and grind into a smooth paste.

4. Soak the almond in hot water and peel when cool. Grind cashew nuts and poppy seeds into a fine powder. Add peeled almond and grated coconut and grind again.

5. Add curd, nutmeg powder,,mace powder, 3 tablespoon water and blend to make smooth paste.

6. Mix ghee or clarified butter with oil and heat. Add ground onion garlic tomato mixture, cumin powder, coriander powder, Kashmiri red chilli powder and turmeric powder. Saute for 1-2 minutes. Or till oil leaves the sides. Keep the flame low medium.

7. Now add ground cashew nuts, almond and poppy seeds mixture and saute till oil separates.

8. Add fried jackfruit pieces, salt and mix. Saute for 2 minutes more. Stir to avoid sticking to the bottom.

9. Add water and mix. Cover and let it cook till Jackfruit pieces becomes tender and you get your desired consistency. If you need more gravy add little more water. But don’t make runny. Gravy should be thick and creamy.

10. Add sugar and cook for a minute. Taste and adjust salt if required. Add 1/4 teaspoon Cardamom powder and 1 teaspoon Kewra water. Mix and remove from heat.

11. Give a standing time. Let it covered for 5-6 minutes before serving. Garnish with cilantro or coriander leaves and serve with naan, butter naan, roti, rumali roti, paratha, jeera rice, steamed rice or pulao.

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

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Oats Millet Coconut Sugar Brownie

Oats millet coconut sugar brownie. A gluten free soft fudgy brownie made with bajra or pearl millet flour, oats powder, coconut sugar and olive oil. Very easy to make yet taste is scrumptious. Also sharing video recipe of this delicious brownie.

Earlier I always shared eggless bakes. But this brownie is with eggs. Very nutritious and tasty brownie so it can be enjoyed by kids and adults both. You can say taste bhi health bhi. So we don’t have to compromise taste for health. Try this easy way to make kids friendly brownie and enjoy the delectable taste. Spread some melted chocolate over the brownie pieces and see the happy faces of your kids.

Here are some more gluten free bakes from this blog.

1. Date walnut chocolate cake

2. Gluten free bread with garlic and mixed seeds

3. Til gur jowar cookies

4. Date millet peanut butter cookies

5. Pearl millet pizza crackers

6. Quinoa oats apple brownie

7. Oats tutti frutti jaggery cookies

8. Gluten free vegan multigrain bread

9. Gluten free cardamom rose muffins

10. Vegan sugar free fruit cake

11. Vegan apple jaggery cake

12. Oats cornmeal lemon crinkle cookies

13. Paan or betel leaf cake

14. Gluten free beetroot buns

15. Oats almond cranberry cornmeal cookies

16. Blackberry preserve stuffed cherry cupcakes

17. Cornmeal carrot cake

18. Fennel oats millet cookies

19. Eggless gluten free fruit cake

20. Rose flavored nankhatai

21. Apple almond cupcakes

22. Lemon cherry loaf cake

23. Chocolate chiffon cake

24. Mocha coffee cake with coffee glaze

25. Pineapple cupcakes

26. Lemon glazed waterchestnut Gulkand cake

27. Pearl millet cashew almond honey cookies

28. Double chocolate black rice cake

29. Pearl millet sesame oats cookies

30. Seeds date oats cookies

31. Jaggery oats sesame cookies

32. Millet walnut date cake

You may also like to try Chai spiced banana bread from the blog of Kalyani Sri.

I have used half cup oats powder and half cup Bajra or pearl millet flour to make this brownie. If you don’t have oatmeal grind rolled oats into fine powder. I also ground regular rolled oats. Measure after grinding. You can also use any flour instead of bajra or pearl millet flour. Coffee, cocoa powder and vanilla essence will give a lovely aroma. Do try and enjoy the delectable taste and aroma.

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Video recipe of this healthy and delicious brownie

Recipe

Oats powder – 1/2 cup

Bajra or pearl millet flour – 1/2 cup

Egg -2

Coconut sugar – 1/2 cup

Olive Oil – 1/4 cup

Lemon juice – 1/4 teaspoon

Vanilla essence – 1 teaspoon

Milk – 1/4 cup

Baking soda – 1/2 teaspoon

Cocoa powder – 2 tablespoon

Instant coffee powder -1 teaspoon

Salt – 1/8 teaspoon

Method

1.Preheat the oven at 160°. For OTG preheat at 180° and bake for 30-35 minutes. Every oven takes different time so check after 28 minutes.

2. Grease or line a baking pan. Sprinkle little cocoa powder.

3. In a bowl mix oats powder, bajra or pearl millet flour, baking soda, salt and cocoa powder.

4. In a large bowl whisk eggs, add coconut sugar and whisk again. Add milk, oil vanilla essence lemon juice and coffee. Whisk well.

5. Now add all the dry ingredients gradually and mix well. Make a lump free smooth batter.

6. Transfer the mixture in greased or lined baking pan. Tap the cake pan gently on your kitchen counter to remove the air bubbles.

7. Bake in preheated oven at 160° for 28 minutes or until toothpick comes out clean. Insert a toothpick in the middle to check. If toothpick comes out clean then your brownie is ready.

8. Let it cool down completely. Demould, slice and serve. Run a knife around the edges of the brownie and place the cake pan upside down on a plate to demould.

9. You can spread some melted chocolate over the brownie pieces if you want. Microwave the chocolate or melt on a double boiler and spread over the brownie. I served half of the brownie pieces with melted chocolate.

Notes

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

2. You can use any flour instead of bajra or pearl millet flour and oats powder. You can also make it with whole wheat flour or atta.

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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Lemon Potato With Sesame Seeds

Lemon potato with sesame seeds. This tangy spicy lemon flavoured dry potato curry can be served as a side dish or also as a snack. Very simple ingredients and easy to cook but taste is scrumptious. Serve as teatime snack with toothpick.

Do you know that potatoes are highly nutritious vegetable. 

Potatoes are a versatile root vegetable and a staple food in many households. 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. To read more about health benefits of  Potato click here.

You may like some more potato recipes from this blog. 

1.  Baked potato wedges with rosemary infused olive oil

2.  Spicy potato with tamarind

3. Coriander or cilantro red potato

4. Potato with green peas

5. Swiss potato pancakes

6. Dahi aloo or potatoes in yogurt gravy

7. Grilled potatoes

8. Batata bhaji or Maharashtrian dry potato

9. Aloo chutney pulao

10. Peanut potatoes

11. Potato pie

12. Potato with nigella poppy seeds and tomato

13. Savoury potato cake

14. Potato stuffed egg enchilada

15. Potato and barnyard millet cutlets

16. Stuffed potato

17. Aloo chop or potato fritters

18. Radhaballavi with dum aloo

19. Masala aloo or spicy potato

20. No onion garlic spicy potato curry

21  Shahi dum aloo

22. Bati chochchori

23. Aloo chaat

24. Aloo ke gutke

25. Panch phoran tarkari

26. Kashmiri dum aloo

27. Ghugni and aloo kabli or chaat

28. Aloo kofta curry

29. Aloo paneer

30. Luchi dum aloo

Recipe is very simple and easy. If you want to make it gluten free skip hing or asafoetida. I used hing as tempering or tadka with cumin seeds and dry red chilli. Use only cumin seeds and dry red chilli if you want.  Lemon juice, lemon zest and little curd or yogurt made this dish perfectly tangy and tasty. This lemon potato is in one word chatpata or lipsmackingly delicious and absolutely flavorful because of cumin powder, mint and cilantro or coriander leaves. These potatoes can be also served as snacks. Serve with toothpick with tea or coffee. Or simply enjoy your munching time.

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Recipe

Potato- 14 small, boiled 

Sesame seeds – 1&1/2 tablespoon

Cumin seeds – 1/2 teaspoon 

Hing or asafoetida – 1/4 teaspoon 

Dry red chilli – 1

Ginger – 1/2 inch piece, grated 

Green chilli – 2, finely chopped 

Oil – 2 tablespoon 

Salt to taste 

Curd or yogurt – 2 tablespoon 

Cumin powder – 1 teaspoon 

Coriander powder – 1 teaspoon 

Kashmiri red chilli powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon 

Cilantro or coriander leaves – 2 tablespoon, chopped 

Mint leaves – 7-8 chopped, optional 

Slit green chili – 1-2, optional 

Water – 2  tablespoon 

Lemon juice – 2-3 teaspoon 

Lemon zest – 1/4 teaspoon

Bhaja moshla or dry roasted spice powder – 1/2 teaspoon 

Method

1. Dry roast the sesame seeds till light brown. Transfer the seeds on a plate. 

2. Peel and cut the boiled potatoes into half. If you have too small potatoes then use whole potatoes. Just prick the potatoes with a fork. Or you can also use cubed large size boiled potatoes. 

3. In a bowl mix thick curd or yogurt with cumin powder, coriander powder, turmeric powder and Kashmiri red chilli powder. Whisk everything well and keep aside. 

4. Heat oil in a pan. Add cumin seeds, hing or asafoetida and dry red chilli.  When cumin seeds starts to splutter add grated ginger and chopped green chilli. Fry till ginger starts to change it’s colour. 

5. Add potatoes and salt. Saute till potatoes becomes light golden brown. Keep stirring to avoid sticking to the bottom. 

6. Reduce the heat and add spices mixed curd or yogurt, water, chopped cilantro or coriander leaves, mint leaves and dry roasted sesame seeds. Reserve some sesame seeds for garnishing.

7. Also add 1-2 slit green chilli if using.  Saute till everything about to dried up. Keep stirring and cook on simmer to avoid curdling the yogurt.

8. Add lemon juice and lemon zest. Mix well.  When potatoes dried up completely add roasted spice powder. Get the Recipe of roasted spice powder here.

9. Mix well and remove from heat. Taste and adjust salt if required.  Your spicy chatpata delicious lemon sesame potatoes are ready to serve.

10. Garnish with cilantro or coriander leaves, mint leaves and dry roasted sesame seeds.  Serve with any bread, puri, paratha or dal chawal. Or you can serve this as a snack. To serve as teatime snack or starter serve with some toothpick

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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Shahi Coconut Milk Pulao

Shahi coconut milk pulao. A no onion garlic flavorful one pot rice dish with coconut milk, aromatic spices,fried nuts and coconut milk. Very easy to make yet absolutely delicious. Dry fruit, saffron, whole spices, ghee or clarified butter, mint and cilantro with coconut milk made this pulao absolutely shahi or royal.

Here are some more rice dishes from this blog.

1. Spinach pulao

2. Mushroom egg fried rice

3. Mix Vegetable fried rice

4. Saffron rice with pickled Jalapeno and ginger julienne

5. Easy pulao or one pot rice

6. Corn peas barista fried rice

7. Korean egg fried rice

8. Aloo chutney pulao

9. Spanish moulded rice

10. Mint rice or pulao

11. Beetroot rice

12. Mexican rice

13. Carrot rice

14. Tricolor rice

15. Mexican green rice

16. Biryani flavoured tahri

17. Kolkata style chicken biryani

18. Basanti pulao

19. Egg pulao or biryani

20. Bengali pulao

21. Lotus stem biryani or pulao

22. Chana dal or Bengal gram and steamed egg khichdi

23. Bhuni khichuri or moong dal khichdi

You may also like to try Italian basil fried rice from the blog of my friend Radha Rajagopalan.

To make this aromatic and lipsmackingly delicious pulao you need only basmati rice, some dry fruits and whole spices. I have used almond and cashew nuts only. You can use raisins or any other dry fruits of your choice. If you don’t want to use whole spices add half to 1 teaspoon Pulao or biryani masala at the end to make your pulao perfectly flavorful.

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Recipe

Basmati rice – 2 cup

Cashew nuts – 3 tablespoon

Almond – 3 tablespoon

Saffron- 1/4 teaspoon + 1 tablespoon water

Green cardamom – 4

Cloves — 4

Cinnamon – 1 inch piece

Bay leaf – 2

Star anise – half

Kababchini – 4, optional

Mace or javitri – 2 strands

Cumin seeds – 1/2 teaspoon

Cumin powder – 1 teaspoon

Ginger – 1&1/2 inch piece, grated

Green chilli – 2-3 or to taste

Salt to taste

Sugar – 1 teaspoon, optional

Ghee or clarified – 2 tablespoon

Thick coconut milk – 1 cup

Water – 3 cup

Cilantro or coriander leaves – 2 tablespoon, chopped

Mint leaves – 1 tablespoon, chopped

Green peas – 1/2 cup

Method

1. Wash the rice 4-5 times or till water runs out clear. Soak the rice in water for 15 minutes. After 15 minutes drain the water and keep aside.

2. Soak saffron in 1 tablespoon warm water.

3. Heat ghee or clarified butter in a pan or wok. Fry the cashew nuts and almond on low medium heat till light golden brown. Transfer the nuts on a plate.

4. In the same ghee add cumin seeds, lightly crushed green cardamom, cloves, cinnamon, bay leaves, star anise, mace or javitri and Kababchini if using. If you don’t want to use whole spices add half to one teaspoon biryani or pulao masala at the end or before removing from heat. Get the recipe here.

5..When seeds starts to splutter add grated ginger and chopped green chilli. Fry for a few seconds.

6. Now add drained rice, cumin powder and salt. Saute for 2 minutes. Stir the rice gently to avoid breaking the rice. Add soaked saffron and mix.

7. Add coconut milk, water, chopped cilantro or coriander leaves, mint leaves, green peas, fried cashew nuts, almond and sugar. You can also add some raisins if you want. Mix well.

8. When it starts to rolling boil reduce the heat. Cover and cook on simmer for 15 minutes. Stir once in between.

9. After 15 minutes stir the rice gently. Water should be absorbed, if not cover cover on simmer for 5 minutes again.

10. Remove from heat let it covered for 10-15 minutes. Remove the cover and fluff the rice gently. Serve hot and spicy curry or raita.

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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Tomato Chutney

Tomato chutney. Here is an easy and delicious Bengali style sweet tomato chutney to serve with any meal. Recipe is very simple and easy to make. If you have boiled tomatoes ready then you can make it in a jiffy.

And its also perfect to serve with Bhoger khichuri or bhuni khichuri, Bengali Sabudana khichdi, Basanti pulao, Aloo chutney pulao, Luchi or any pulao.

You may like some more chutney recipes on this blog. Click on the link below for recipe.

1. Brinjal chutney

2. Almond walnut chutney with mango ginger or amada

3. Olive chutney

4. Tomato oambal or Tomato chutney

5. Ginger chutney

6. Mango sesame chutney

7. Date raisins jaggery chutney with mango bar

8. Waterchestnut chutney

9. Onion tomato chutney or dip

10. Mango raisins chutney

11. Peanut chutney

22. Mint yogurt dip

You may also like to try Imli ki chutney from the blog of Preethi Prasad.

Ingredients used to make this chutney.

Tomato or tamatar – I have used 4 small medium tomatoes. If you have large tomato then use two only.

Salt or namak – Used 1/4 teaspoon salt only. You can use according to your taste.

Sugar or chini – Sugar used to sweetened the chutney. You can use jaggery or any other sweetener. But sugar will taste best.

Raisins or kishmish – Used raisins for taste. If you don’t like the taste of raisins then you can omit it. You can also use cashew nuts if you want.

Ginger or adrakh – Ginger will give a spicy kick to your chutney. You can use less or more according to your taste.

Mustard seeds or sarso – Mustard seeds used for tempering or tadka. You can use black or yellow any mustard seeds. Use whatever you have.

Dry red chilli or sukhi lal mirch – Whole dry red chilli also used for tempering or tadka. It will give a very light heat to the chutney. If you want your chutney more hot break the red chilli into half before adding in oil.

Oil or tel – Used very little mustard oil to cook the chutney. You can also use any vegetable oil.

I made this chutney in small quantity. You can double the recipe if you want. Usually this chutney served after meal with papad before serving dessert. But I like this chutney with khichdi, dal chawal, puri or luchi, paratha or with anything. I have used boiled tomatoes but you can also use chopped tomatoes. I like my chutney smooth so boiled and peeled the tomatoes. I have small medium sized tomatoes so I used four but if you have large tomato then use two large tomatoes. Rest of the ingredients will be same.

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Recipe video of tomato chutney

Recipe

Tomato – 2 large

Ginger 1/2 inch piece grated

Mustard seeds – 1/4 teaspoon

Dry red chilli – 1

Raisins – 2 teaspoon

Salt – 1/4 teaspoon or to taste

Sugar to taste – 3 tablespoon

Oil – 2 teaspoon

Water – 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. See the method in video recipe above.

2. Soak raisins in 4 tablespoon water. If you don’t like raisins, omit it. You can also use cashew nuts if you want.

3. Boil 2 cup water in a pan. Add the tomatoes in it. Boil for 4 – 5 minutes or until the skin starts to separate.

4. Let it cool down. Peel the boiled tomatoes. Discard the skin and chop into small pieces.

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

6. When seeds starts to splutter add the tomatoes, salt and ginger. Saute, keep the flame low.

7. Add raisins and keep stirring. You can also add cashew nuts if you want. I didn’t. When tomatoes become soft add sugar and mix. Cook on low flame for 5-6 minute or till tomatoes become mushy and thick.

8. And its ready. Transfer the chutney in a bowl to serve.

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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Spinach Egg And Paneer Curry

Spinach egg curry and spinach paneer or cottage cheese curry. Yes, you can make this delicious side dish with egg or paneer or you can also use grated paneer and egg both. And best part is that you can use boiled or sauteed spinach or palak to make this curry. This spinach curry is taste great with both ways. So here is a recipe with four different ways and with different taste. Try this delectable curry as per your convenience and serve with any Indian flatbread or crisp toast.

Got this recipe idea from Vishal Amin. Earlier shared his delicious Broccoli almond cheese soup here. Vishal shared a video on his Instagram and Facebook profile. Tried this recipe with some changes. And every time it was a super hit in my family. Scroll down to see all the different ways to make this nutritious side dish with scrumptious taste. And its my humble suggestion that try all the method and enjoy the different taste.

Its not only taste great but also nutritious. Spinach is extremely healthy and linked to numerous health benefits. Eating spinach may benefit eye health, reduce oxidative stress, help prevent cancer, and reduce blood pressure levels. Spinach is an extremely nutrient-rich vegetable. It packs high amounts of carotenoids, vitamin C, vitamin K, folic acid, iron, and calcium. Source – Healthline

Eggs are one of the few foods that should be classified as “superfoods.” They are loaded with nutrients, some of which are rare in the modern diet. Eggs are among the most nutritious foods on the planet. A single large boiled egg contains :

• Vitamin A: 6% of the RDA

• Folate: 5% of the RDA

• Vitamin B5: 7% of the RDA

• Vitamin B12: 9% of the RDA

• Vitamin B2: 15% of the RDA

• Phosphorus: 9% of the RDA

• Selenium: 22% of the RDA

• Eggs also contain decent amounts of vitamin D, vitamin E, vitamin K, vitamin B6, calcium and zinc To read about 10 health benefits of eggs that have been confirmed in human studies click here.

You can get 13 different egg dishes on this blog. Click on the link below to get all the recipes in one post.

Dim kosha or spicy egg curry

And here are some recipes with palak or spinach.

1. Brown rice spinach pulao

2. Kidney beans spinach Kabab

3. Cauliflower with spinach and cottage cheese

4. Methi paneer kofta in palak gravy

5. Spinach curry with corn soya chunk coconut and almond

6. Dal palak

7. Spinach raita

8. Green gram carrot spinach soup

9. Spinach carrot beet almond soup

10. Red lentil soup

11. Lebanese lentil lemon soup

12. Dairy free green smoothie

13. Zan

14. Mix veg cutlets

15. Mix veg stuffed paratha

You may also like to try Stuffed spinach rawa dosa from the blog of Sasmita Sahoo Samanta.

Not only nutritious but its very easy to make. As I mentioned above that you can use boiled spinach or sauteed spinach to make this curry. And also use egg or paneer or both. I make it so often and love the taste with all the method. Every time make some changes. Sauteed spinach and boiled spinach taste little different but both taste too good. Make it with egg or paneer or use both, you will get different and absolutely mouthwatering taste in all the ways. I suggest you to try all the different ways to get different taste every time. Vegetation people can enjoy it with only paneer.

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Recipe

Egg – 3-4

Or

Grated paneer or cottage cheese – 1/2 cup

Onion – 2 finely chopped

Butter or oil – 1&1/2 tablespoon

Spinach leaves – 200 gram

Oil – 1 teaspoon

Cilantro or coriander leaves – 1 cup, chopped

Garlic – 3-4 cloves

Ginger – 1 inch piece

Green chilli – 2 or to taste

Coriander powder – 1/2 teaspoon

Cumin powder – 1/2 teaspoon

Garam masala – 1/2 teaspoon

Kasuri Methi – 1 teaspoon

Water – 1 cup

Method

1. Rinse the spinach leaves well and chop roughly.

2..Heat 1 teaspoon oil in a pan. Add cleaned, washed and chopped spinach leaves and saute till moisture evaporate and spinach dried up. Remove from heat and let it cool down. You can also use boiled spinach leaves instead of sauteed if you want.

3. Grind sauteed or boiled spinach leaves, chopped cilantro or coriander leaves, ginger, garlic and green chilli. Make a smooth paste.

4. Heat oil or butter in a pan. You can use half oil and half butter. If you are using only butter, add 1 teaspoon oil with butter to prevent burning the butter. Add finely chopped onion and fry till onion starts to change it’s colour.

5. Now add the green paste and saute till raw smell of garlic goes away.

6. Add half cup water and let it boil. Grate the boiled eggs and add. Or add grated paneer or cottage cheese. Or you can use 1/4 cup grated paneer with grated eggs. I sometimes do so.

7. Mix and cook on simmer for 5-6 minutes or till you get your desired consistency.

8. Crush the Kasuri methi with your palm and add in the curry. Mix and remove from heat. Serve with any Indian flatbread or toasted bread.

Notes

1. Vegetarian people can use paneer to cottage cheese instead of eggs.

2. You can use less or more eggs as per your convenience.

3. Use chilli according to your spice tolerance. You can use more green chilli if you want your curry more spicy.

4. Olive oil can be used instead of butter.

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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Eggless Fruit Cake With Blue pea And Chamomile Tea

Merry Christmas! May your Christmas filled with joy!

Eggless fruit cake with chai masala and blue pea and chamomile tea. Do you like masala chai/tea with lemon? If yes then you will surely love the scrumptious taste of this rich moist soft alcohol free fruit cake. Blue pea and chamomile and cinnamon soaked dried fruits and nuts made this cake absolutely delicious and aromatic.

A close up of the soft moist texture of the cake 👇

I have used blue pea and chamomile tea soaked dry fruits in this cake. But you can use alcohol, apple juice, orange juice or any fruit juice or green tea or any other tea. Soak the dried fruits 6-8 hours or overnight. Or if you want to make the cake without soaking boil the fruits with whatever you use for soaking for 2-3 minutes. I also used Ceylon cinnamon dip with tea because I love the strong aroma of cinnamon of these bags.

I used these in many other recipes. Earlier shared Tisane or caffeine free herbal tea. See the actual colour of blue pea tea in above picture 👆. If you don’t like the flavour of cinnamon, you can skip cinnamon bags. Or you can also use 1/2 teaspoon Cinnamon powder if you don’t have this cinnamon dip. You can get some more Eggless fruit cake recipes here.

I have used almond, cashew nuts, raisins, cranberries, dates, candied cherry and dried fig. You can use prune, black or red currant, sultana, apricot, candied orange or lemon peel or any other dried fruits.

And used chai masala extract for flavour. Chai masala extract is a mixture of ginger, cinnamon, black pepper, cardamom, nutmeg and cloves extract. If you don’t have this extract then you can use these spices in powdered form in the cake batter with flour. I have used brown sugar but if you don’t have brown sugar, use powdered sugar or confectioners’ sugar. I have used 1 cup whole wheat flour or atta and 1/2 cup all purpose flour or maida in this cake. You can also make this cake with only whole wheat flour or only all purpose flour. Or use any gluten free flour of your choice. You can get some gluten free cake recipes on this blog. Get the recipes here.

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Recipe

Almond- 1/4 cup

Cashew nuts- 1/4 cup

Walnut- 1/4 cup

Raisins- 1/4 cup

Cranberries- 1/4 cup

Dates- 1/4 cup

Candied cherry- 1/4 cup

Dried figs – 1/4 cup, chopped

Water- 1 cup

Ceylon cinnamon bag- 1 Blue pea and chamomile tea bag – 1

Whole wheat flour oratta – 1 cup

All purpose flour or maida – 1/2 cup

Milk powder- 1/2 cup

Baking powder- 1 teaspoon

Baking soda- 1/2 teaspoon

Brown sugar- 3/4 cup

Oil or butter- 1/2 cup

Chai masala extract – 1 teaspoon

Milk – 1/2 cup

Lemon juice – 1 tablespoon

Lemon zest- 1/2 teaspoon

Method

1. Chop all the dry fruits and pitted dates into small pieces. In a bowl place blue pea tea bag and Cylon cinnamon bag. You can omit Cylon cinnamon dip bag if you don’t like strong cinnamon flavour. I love the aroma of this cinnamon dip. Pour boiling hot water over the tea and cinnamon bags. Add all the chopped dry fruits, mix and let it soak for 6-7 hours or overnight. Blue colour of the tea changed because of cinnamon. Shared a actual picture of blue pea tea above with the recipe of Tisane or caffeine free herbal tea.

2. You can also use tutti frutti, prune, apricot, black or red currant, sultana, candied orange or lemon peel or any other dried fruits. Use whatever you have. If you forgot to soak the dry fruits you can also make it instantly. Boil all the chopped dry fruits with 1 cup water, tea bag and cinnamon bag for 2-3 minutes. Let it cool down before using.

3. If you don’t have blue pea tea bags then you can use green tea bag or any other tea bag. Even you can use apple, grape, orange or any fruit juice or alcohol for soaking the dry fruits. Here is the picture of overnight soaked dry fruits 👇

4. Mix 1 tablespoon lemon juice with lukewarm or room temperature milk and keep aside. Its okay if milk starts to curdle.

5. Grease a baking dish with oil or butter generously. I have used two cake moulds. One loaf pan and one small round pan. You can use any cake pan or mould of your choice.

6. Preheat the microwave convection or hot blast function at 170° or for OTG preheat at 180° for 10 minutes.

7. In a bowl sieve whole wheat flour or atta, all purpose flour or maida, baking powder and soda. If you want your cake flat top and without crack use half teaspoon baking powder instead of 1 teaspoon.

8. Squeeze out the soaked dry fruits and mix well with the sieved flour. Don’t discard the remaining aromatic water, we will use it in the cake batter.

9. Now add the milk powder and keep aside. In a large bowl whisk brown sugar, oil and lemon juice mixed milk. Whisk well and add lemon zest and chai masala extract. Whisk again. Chai masala extract is a mixture of ginger, cinnamon, black pepper, cardamom, nutmeg and cloves extract. If you don’t have this extract then you can use these spices separately in powdered form.

10. Add remaining water of soaked fruits and mix. I have 1/3 cup of remaining water and used it. Add all the dry ingredients gradually and mix with a spatula till everything combined well. You can add little more milk if required to make a thick and flowing batter. I didn’t. 1/3 cup remaining water of soaked dry fruits was sufficient for me to make smooth batter.

11. Tap the cake pan on your kitchen counter to remove the air bubbles. Bake in preheated oven for 30- 40 minutes or till toothpick comes out clean and top of the cake becomes nicely browned.

12. This cake takes a little longer time than other cakes but every oven takes different time so keep an eye after 25- 30 minutes. Insert a toothpick in the middle of the cake. If it comes out clean then your cake is ready.

Let the cake cool down completely before slicing. This fruit cake taste best next day. You can keep the cake in room temperature for 2-3 days. After that store the cake in refrigerator. But I am sure you don’t have any remaining slices to store. Mine finished in a day 😊

Happy baking! Stay safe healthy and blessed! Enjoy your holiday.

Notes

1. Any flour can be used in this fruit cake.

2. You can also soak the dry fruits in alcohol, apple juice, orange juice or any fruit juice or green tea or any other tea.

3. Butter or any flavorless oil can be used to make this cake.

4. You can use any dried fruits or peel in the cake batter.

5. Powdered sugar can be used instead of brown sugar.

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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Mushroom Egg Kabab

Mushroom egg Kabab. Egg coated soft succulent spicy Kabab, made with boiled eggs and sauteed mushrooms taste scrumptious. A perfect starter or appetizer for your party or enjoy it as breakfast or burger stuffing with some cheese slices.

Kabab are super soft. Egg coating and aromatic spices made these Kabab absolutely delicious. You don’t need any sides to serve with these spicy Kabab. Lemon juice soaked onion rings or onion slices are sufficient to enjoy the scrumptious taste. You can also serve these with green chutney or any sauce of your choice. You may like some more Kabab and cutlets recipes on this blog. Click on the name below for recipe.

1. Veg galouti Kabab

2. Rice kofta

3. Moong Kabab

4. Soya egg shami Kabab

5. Oats black chickpea Kabab

6. Moong masoor dal Kabab

7. Potato barnyard millet Kabab

8. Mix veg cutlets

9. Beetroot cutlets

10. Soya paneer lollipop

11. Aloo chop or potato fritters

12. Sprout and oats pan fried cutlets

And you might also like to try Mix Vegetable balls from the blog of my friend Preethi Prasad.

Recipe is very simple. You can make the patties and coat with bread crumb one day before and store in refrigerator. Coat with whisked egg and fry just before serving. I have used my homemade dry roasted spice powder to make the Kabab aromatic. You can use cardamom, cloves, cinnamon, jaiphal or nutmeg, javitri or mace powder in the mixture if you want. Use nutmeg and mace powder 1/4 teaspoon only. Or you can also use any flavorful spices of your choice. I have made medium size 13 Kabab but you can make large or small size patties. If you are making for burger stuffing make large size patties or to serve as starter or for teatime snack make small patties.

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Recipe

Mushroom – 200 gram

Egg – 4, hard boiled

Potato – 2, boiled

Onion – 3

Garlic – 5-6 cloves, finely chopped or grated

Ginger – 1 inch piece, grated

Green chilli – 2-3 or to taste

Cumin powder – 1&1/2 teaspoon

Black pepper powder – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Dry roasted spice powder – 1&1/2 teaspoon

Chilli flakes or red chilli powder – 1/2 teaspoon or to taste

Chaat masala – 2 teaspoon

Fennel or sounf powder – 1 teaspoon

Salt to taste

Cilantro or coriander leaves – handful, chopped

Oil – 2 tablespoon

Bread crumb – 4 tablespoon

For coating

Egg – 2

Salt & black pepper to taste

Bread crumb – 1/2 cup or as required

Pink or black salt to taste

Oil or ghee/clarified butter for frying

Method

1..Peel and grate or mash the boiled potatoes.

2. Grate or finely chop the mushrooms. I had used my chopper to finely chop the mushrooms. Grate the eggs and keep aside.

3. Thinly slice one onion. Separate the slices with your hand.

4. Finely chop 2 onion and green chilli. Use green chilli according to your spice tolerance. You can add more chillies to make your Kabab more spicy. Or skip if you are making for kids.

5..Heat 2 tablespoon oil in a pan. Add finely chopped onion, green chilli and garlic. When onion starts to change it’s colour add ginger and finely chopped mushroom.

6..Add cumin powder, black pepper powder, red chilli flakes or powder, garam masala and fennel or sounf powder. Mix well and saute till moisture evaporate and mushroom dried up completely.

7. Now add mashed potato and salt. Mix and saute till mixture dried up completely.

8..Remove from heat and let it cool down. Add chopped cilantro or coriander leaves, chaat masala, thinly sliced onion, dry roasted spice powder. To get the recipe of dry roasted spice powder click here. Mix everything well. Taste and adjust the seasoning. You can also add some finely chopped green chilli with sliced onion in the mixture.

9. In a plate spread bread crumb mixed with little black or pink salt.

10..In a bowl whisk two eggs with little salt and black pepper.

12..Make round patties with the mixture. I made 13 medium size patties. You can make small or large patties if you wish. Coat the patties with bread crumb and arrange on a plate.

13. Heat 2-3 tablespoon oil or ghee in a pan. Dip the patties in whisked egg and place on hot oil or ghee. Turn upside down and fry the other side till golden brown on medium heat. Kabab will be too soft so flip the Kabab carefully with the help of two spoon or spatula.

14. Serve hot with sliced onion or onion rings, lemon wedges and any chutney or sauce.

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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