Masoor dal Chochchori Or Chorchori

Masoor dal chochchori or chorchori. A flavorful and delicious thick dal to serve with roti, paratha or steamed rice. Easy to cook but taste is scrumptious. This red lentil or Masoor dal chochchori is an age old recipe from Bengali cuisine.

After bhaja muger dal and narkol die chholar dal this Masoor dal chochchori is my most favourite dal. Serve it as a side dish or enjoy bowlful hot dal on its own. Earlier shared one more masoor dal recipe from Bengali cuisine. To get the recipe click here.

This recipe is my contribution for 306 #Foodiemonday bloghop theme is dal or lentil. This time it was my turn to suggest. Let’s see what my fellow bloggers share. Waiting for some wonderful dal or lentil recipes.

This dal recipe is very easy but taste is absolutely mouthwatering. I have used fried garlic cloves to garnish because my daughter loves fried garlic cloves in dal but you can skip this step if you don’t like. Also Kashmiri red chilli powder is not used in authentic recipe but I used to add some colour. You can use mustard oil to make this dal and omit ghee. Or make the dal with any oil and add a teaspoon of ghee before removing from heat. Choice is your.

Recipe

Masoor dal or red lentil – 1 cup

Green cardamom – 2-3

Cinnamon – 1/2 inch piece

Cloves – 3

Bay leaf – 1

Onion – 1, chopped

Garlic – 3-4

Ginger – 1/2 inch piece

Ghee or clarified butter – 2 tablespoon

Salt to taste Sugar – 1/2 teaspoon, optional

Garlic cloves – 6 to garnish, optional

Cumin powder – 1/2 teaspoon

Coriander powder – 1/2 teaspoon

Kashmiri red chilli powder – 1 teaspoon, optional

Water – 3 cup

Cilantro or coriander leaves – 2-3 tablespoon, chopped

Green chilli – 3-4 or to taste

Method

1. Wash the dal well and soak in water for 5-10 minutes. Drain the water completely and keep aside.

2. Crush the cardamom, cinnamon and cloves in a mortar pestle.

3. Grind onion, garlic, ginger and one green chilli into a smooth paste.

4. In a small bowl mix turmeric powder, cumin powder, coriander powder, Kashmiri red chilli powder and 1 tablespoon water. Mix well. You can use hot variety red chilli powder if you want your dal more spicy.

5. In a pan or wok heat ghee or clarified butter. You can use half ghee half oil if you want. See notes for more options.

6. Fry the garlic cloves till golden brown and take out of the ghee or clarified butter. This step is optional. You can skip if you want.

7. Add crushed cardamom, cinnamon, cloves and bay leaf. Add onion, garlic, ginger, chilli paste and saute till oil leaves the sides and raw smell of onion garlic goes away.

8. Add water mixed all the spices. Fry again till everything dried up and oil leaves the sides.

9. Now add drained dal or red lentil. Saute for 2 minute. Add water, salt, chopped cilantro or coriander leaves, 2-3 green chilli and sugar if using. Mix well.

10. Cover and cook for 10 minutes or until dal becomes soft and thick on medium flame. Check in-between and stir. Dal should be thick. Taste and adjust salt if required.

11. Garnish with cilantro or coriander leaves and fried garlic cloves if using. Serve with steamed rice or Indian flatbread or any bread.

Notes

1. Mustard oil can be used instead of ghee or clarified butter.

2. Add green chilli according to your taste. Use more green chilli or red chilli powder if you want your dal spicy.

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

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

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Chicken Rezala


Chicken rezala. A mughlai dish which is very famous in Bengal. Chicken rezala is a yogurt based fragrant rich creamy curry. Yogurt, whole spices and Kewra water made the dish aromatic and delicious.

First time I tasted famous rezala of Sabir in Kolkata with my elder sister Chhobidi and brother in law long years ago. But still remember the taste. Chhobidi and brother in-law were left for heavenly abode. But I am dedicating this post to their younger daughter and my lovely niece Ellora Roy.

I have shared some more chicken recipes on this blog. Click on the name below for recipe.

1. Chicken chaap

2. Chicken clear soup

3. Chicken dak bungalow

4. Zafrani chicken

5. Chicken kosha

6. Sikkimese chicken curry

7. Hariyali chicken

8. Easy spicy pressure cooker chicken

9. Andhra chicken curry


Monday again and this week its time for dahi/curd or yogurt. 294 #Foodiemonday bloghop theme is Dahi Dhamal suggested by Priya Vijaykrishnan who blog at Sweet Spicy Tasty. Priya has amazing collection of authentic South Indian recipes with different types of continental recipes. I have to try her Bean corn Quesadilla and Keerai sambhar soon.

To make this chicken rezala you have to marinate the chicken pieces in yogurt or curd/dahi and some spices for atleast an hour. You can marinate the chicken for overnight in refrigerator. Make a smooth paste of poppy seeds and cashew nuts. For easy grinding soak poppy seeds and cashew nuts in hot water. Or you can dry grind the poppy seeds first. I always store some dry ground poppy seeds. Just add little water with dry ground poppy seeds and grind for a few seconds. You will get perfectly ground smooth paste for your curry. For better result cook chicken rezala with ghee or clarified butter. But if you don’t want to use ghee use any vegetable oil with 1 tablespoon ghee. I have used 1 tablespoon Mustard oil in marination and refined white oil with ghee for cooking. You can also marinate with the chicken with ghee or any white oil.


Recipe

Chicken – 500 gram

Curd/dahi oryogurt – 1/2 cup

Ginger garlic paste – 1&1/2 tablespoon

Black pepper powder – 1 teaspoon

Salt to taste

Oil – 4 tablespoon + 1 tablespoon

Ghee – 1 tablespoon

Onion – 2 large

Green chilli – 5 – 6 or to taste

Cashew nuts – 12

Poppy seeds – 2 tablespoon

Bay leaf – 2

Dry red chilli – 5

Black cardamom – 1

Green cardamom – 4

Cinnamon – 1&1/2 inch piece

Cloves – 4

Saffron – a pinch

Milk – 1/4 cup

Water – 1&1/2 cup

Kewra water – 2- 3 drops


Method

1. Clean and wash the chicken well. Drain the water completely. Marinate with curd, black pepper powder, ginger garlic paste, salt and 1 tablespoon oil or ghee. I have used mustard oil in marination but you can use any oil. Mix well, cover and keep in refrigerator for an hour. You can keep the marinated chicken overnight in refrigerator. But if you don’t have time marinate the chicken at least 30 minutes to one hour.

2. Soak the cashew nuts and poppy seeds in hot water. This time I have used dry ground poppy seeds so soaked only cashew nuts in little hot water till cashew nuts becomes soft. Soaking will make your grinding easy. You can dry grind the poppy seeds or khas khas into a fine powder and store in an airtight container in refrigerator to make your cooking easy. Grind the cashew nuts, poppy seeds and green chilli into a smooth paste and keep aside.

3. Also grind the onion into smooth paste separately.

4. Lightly crush the green cardamom in a mortar pestle. Soak saffron in 1/4 cup hot milk.

5..Heat oil and ghee or clarified butter in a pan or wok. You can use only ghee if you like or skip ghee and make with oil only. But for better taste use little ghee. I have used only 1 tablespoon. You can use any refined vegetable oil.

6. Now add bay leaves, crushed green cardamom, black cardamom, cinnamon, cloves and dry red chilli. Fry for a few seconds or until whole spices becomes fragrant. Spices shouldn’t be burnt. Add onion paste and saute till oil leaves the sides.

7. Take out the chicken from marinated mixture and mix with sauteed onion paste. Add salt. Be careful while adding salt. We already used salt in marination. Stir well. Cover and stir in between.

8. Cook till chicken dried up and oil floats on top. Don’t forget to check and stir in regular interval to avoid sticking to the bottom. Add cashew nuts, poppy seeds and green chilli paste. Saute and till oil leaves the sides.

9. Add soaked saffron and water.Add warm water as require to make gravy. I have used 1 cup first and added 1/2 cup more warm water because chicken was about to dried up and still little uncooked.

10. Cover and cook till chicken becomes soft. Timing depends on the quality of chicken. So keep an eye and check in between.

11. Taste and adjust the salt. Add Kewra water mix and remove from heat. Garnish with saffron and fried dry red chilli and serve with steamed rice, pulao, rumali roti, naan, tandoori roti, paratha or simple fulka roti or any Indian flat bread.

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

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

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Dim Kosha Or Spicy Egg Curry With Thick Gravy

Dim kosha or spicy flavorful egg curry from Bengali cuisine. A rich and thick curry, best accompany with steamed rice pulao, puri, naan or any bread. Easy to make and delectable taste.

Posting after a short break. Hope you will like the recipe. Earlier shared Chicken kosha Kosha means bhuna or frying the spices well. For delectable taste you have to fry the spices on low flame for a long time. I had served this delicious dim kosha or spicy egg curry with Saffron rice .

Eggs are a very good source of inexpensive, high-quality protein. More than half the protein of an egg is found in the egg white, which also includes vitamin B2 and lower amounts of fat than the yolk. Eggs are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper. A study published in Paediatrics magazine has suggested that giving young children just one egg a day for six months, alongside a diet with reduced sugar-sweetened foods, may help them achieve a healthy height and prevent stunting. Source

You may like some more dishes with eggs on this blog. Click on the name below for recipe.

1. Piperade-with-indian-spices

2. Soya-loaf

3. Kerala-egg-roast-with-potato

4. Egg korma with almond and coconut milk

5. Eggs in mustard and poppy seeds

6. Egg in yogurt sauce

7. Spicy egg or masala egg

8. Egg pulao

9. Potato stuffed egg enchilada

10. Tomato cilantro egg drop soup

11. Dimer chop or deviled egg

12. Chicken-dak-bungalow

Happy to post for our bloghop group again after more than a month. This week 273 #Foodiemonday bloghop theme is My Family Favorite recipe suggested by Priya Vijaykrishnan who blog at Sweet Spicy Tasty. A perfect blog name. You can get many wonderful savoury, sweet, spicy, healthy, authentic, innovative and mouthwatering recipes on her blog. I have bookmarked her different types of lipsmacking chutneys and Date coconut microwave laddu to try.

As I mentioned above recipe is very easy to make. Fry the salt, turmeric powder marinated hard boiled and peeled eggs. Don’t forget to make a few slit on the eggs. I had used mustard oil, you can use any oil but this curry taste best with mustard oil. If you don’t like to use green cardamom, cloves and cinnamon, then you can use 1 teaspoon panch phoran for tempering. To make panch phoran or five spice mix 1 tablespoon each nigella seed or kalonji, cumin seeds or jeera, mustard seeds or sarso, fennel seeds or sounf and 1/2 tablespoon fenugreek seeds or methi. I also make dim kosha with panch phoran for a change. But this dim kosha with crushed whole spices is aromatic and more delicious.

Recipe

Eggs – 4, boiled and peeled

Onion – 1 large, thinly sliced

Ginger garlic paste – 1 tablespoon

Tomato – 1 ,finely chopped

Great chilli – 2 – 3, slit

Green cardamom – 3

Cloves – 3

Cinnamon – 1/2 inch piece

Dry red chilli – 1

Bay leaf – 1

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

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Garam masala powder – 1/2 teaspoon

Sugar – 1/2 teaspoon or to taste, optional

Salt to taste

Tomato ketchup – 1/2 tablespoon

Mustard oil – 3 – 4 tablespoon

Water – 1 cup

Method

1. Make some slit on the hard boiled eggs. Marinate the eggs with little salt and 1/4 teaspoon turmeric powder. You can also add little red chilli powder. I didn’t.

2. Crush green cardamom, cinnamon and cloves in a mortar pestle.

3. Heat oil in a pan. Fry the eggs till golden brown from all the sides.

4. Remove the eggs from oil and place on a plate.

5. Add bay leaf, dry red chilli and crushed cardamom, cinnamon and cloves in the same oil.

6. Now add sliced onion. Fry till onion starts to change it’s colour.

7. Add ginger garlic paste and fry for a minute. Add chopped tomato, salt, cumin powder, coriander powder, turmeric

8. Now add tomato sauce and stir. Add water and mix well. When water starts to boil add the eggs and slit green chili. Add sugar if using. Mix well.

9. Cover and reduce the heat. Cook on simmer for 7 – 8 minutes. Remove the cover and cook on high heat until gravy becomes thick. Add garam masala and mix. Taste and adjust the salt. Mix and remove from heat.

10. Garnish with cilantro or coriander leaves. Serve with roti, puri, naan, paratha, steamed rice, jeera rice or pulao.

Notes

1. You can add peeled, cubed and fried potato in curry if you want.

2. Use chilli according to your taste.

3. You can also use 1 teaspoon panch phoran instead of crushed whole spices for tempering or tadka.

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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Soya Nuggets Curry With Poppy Seeds, Coconut And Sweet Corn

Soya nuggets curry with poppy seeds, coconut and sweet corn. A delicious and flavorful curry with protein rich soya nuggets. Different aromatic spices, almonds and poppy seeds made this curry rich and absolutely delicious. A perfect accompany with naan, paratha, roti or any type of rice. You can also make this delectable curry with chicken, eggs or any non vegetarian dishes.

You may like some more recipes with soya nuggets, chunks or granules on this blog. Click on the name below for recipe.

1. Soya loaf

2. Soya nugget korma

3. Protein rich soya nuggets

4. Spinach curry with corn and soya chunks

5. Soya egg shami Kabab

6. Soya paneer lollipop

7. Soya kofta balls in gravy

8. Oats soya green gram toast

9. Veg calzone

To make this curry you will need onion, garlic, poppy seeds, almonds fresh coconut, sweet corn and some aromatic spice powder. I have used paste of poppy seeds, ginger, garlic, coconut and almond to make thick and rich gravy. Cubed tomatoes made the curry attractive. You can also make this gravy with eggs, chicken or any non vegetarian dishes.

Recipe

Soya nuggets – 1 & 1/2 cup

Fresh coconut – 1/3 cup, grated or finely chopped

Sweet corn – 1/2 cup

Tomato – 2, cubed

Onion – 1, chopped

Ginger paste – 1/2 tablespoon

Garlic paste – 1/2 tablespoon

Green chilli – 2 – 3 or to taste

Poppy seeds or khaskhas – 2 tablespoon

Almond – 2 tablespoon

Cinnamon powder – 1/2 teaspoon

Clove powder – 1/4 teaspoon

Cardamom powder – 1 teaspoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Black pepper powder – 1/2 teaspoon

Yogurt or curd – 1/4 cup

Salt to taste

Oil – 2 tablespoon

Cumin seeds – 1/2 teaspoon

Bay leaf – 1

Water – 1 & 1/2 cup

Method

1. Boil the soya nuggets with 3 cup water and 1 teaspoon salt. Let it cool down. When it cool down drain the water. Rinse 2 times with fresh water. Drain and squeeze well.

2. Cut the tomatoes in cubes.

3. Soak the almond in hot water. Peel the almonds when cool.

4. Grind the poppy seeds. When it becomes powder add soaked and peeled almonds, fresh coconut and 1 – 2 green chilli. Add 3 – 4 tablespoon water and make a smooth paste.

5. In a bowl mix yogurt, turmeric powder, cumin powder, coriander powder, clove powder, cinnamon powder, Kashmiri red chilli powder, black pepper and 1/2 teaspoon cardamom powder. Whisk well.

6. Heat 2 tablespoon oil in a pan or wok. Add cumin seeds and bay leaf. When cumin seeds starts to splutter add chopped onion and fry till onion becomes translucent.

7. Add ginger garlic paste. Saute till raw smell goes out and onion becomes brown.

8. Reduce the heat to low and add spices mixed yogurt. Saute till oil leaves the sides. Stir continuously.

9. Now add poppy seeds, coconut, green chilli and almond paste. Saute till the mixture dried up.

10. Add cubed tomatoes. Saute for a minute. We don’t want the tomatoes mushy.

11. Add squeezed soya nuggets, sweet corn and salt. Mix well and saute till soya nuggets coated with spices.

12. Add water and 2 – 3 green chilli. When it starts to rolling boil reduce the heat. Cover and cook on simmer for 15 minutes. If you want thick gravy add 1 cup water only.

12. Remove the cover add remaining 1/2 teaspoon cardamom powder, mix and switch off the heat. You can add 1-2 tablespoon fresh cream I didn’t.

13. Garnish with sliced tomato, almond and coconut pieces. You can also garnish with cilantro or coriander leaves. Serve hot with steamed rice, pulao, jeera rice, roti, paratha, puri naan or any bread.

Notes

1. Cashew nuts can be used instead of almond.

2. Add chilli according to your taste.

3. You can also make this gravy with eggs, chicken or fish instead of soya nuggets.

4. Fresh cream can be used at the end.

This post is my contribution to A to Z monthly challenge. Wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every month. This month’s alphabet is letter P. And my star ingredient is poppy seeds.

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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Chhanar Paturi Or Steamed Cottage Cheese/Paneer

Chhanar paturi or steamed cottage cheese. An easy to make paneer or cottage cheese dish from Bengali cuisine. You can make paturi with fish, eggs or any vegetable following this recipe. Just marinate the mashed paneer wrap with banana leaf and steam and your delicious paneer is ready. Serve this no onion garlic side dish steamed paneer or chhanar paturi with hot steamed rice and lemon wedges.

Now you can ask what is paturi. Literally meaning of paturi is wrapped in leaves. And leaves should be edible. You can use banana leaf or pumpkin leaf etc. Paturi can be made with fishes like hilsa or ilish, bhetki etc, eggs or make niramish paturi with chhana or paneer/cottage cheese, cauliflower, broad beans or any other vegetable following this recipe. You can also shallow fry these paturi instead of steaming. After wrapping with banana leaves shallow fry with mustard oil till leaves becomes brown. Earlier shared broad beans paturi in a different way. I have stuffed the broad beans before steaming. Click on the name for recipe. Stuffed steamed broad beans

And if you want the similar taste without steaming or wrapping with leaves check out my Cauliflower paturi

Sending this post to Facebook group Shhhhh Cooking Secretly challenge. Shhhhh Cooking Secretly a group started by Priya of Priya’s Versatile Recipes, is where every month food bloggers are paired up and give each other 2 secret ingredients to cook with according to the theme chosen. Theme of this month is steamed food suggested by Anu Kollon. Do check out her recipe of Kerala style steamed rice for this theme. This month my partner is Priya Vijaykrishnan. Priya gave me poppy seeds and curd and I gave her hing or asafoetida and ginger. And she made delicious Amiri khaman with these ingredients.

This chhanar paturi or steamed cottage cheese/paneer is very easy to make. Just marinate the mashed paneer, wrap with banana leaves and steam in steamer or pressure cooker. I have used my rice cooker to steam. If you don’t have steamer then you can use pressure cooker or pour sufficient water in a pot place a stand on the middle. Arrange paturi on a plate and place on the stand. Cover and steam till done. Or shallow fry the paturi on a pan with mustard oil. You can double the ingredients if require.

Recipe

Paneer or cottage cheese – 1 cup

Mustard powder – 1 tablespoon

Poppy seeds or khaskhas – 2 tablespoon

Green chilli – 3 – 4 or to taste

Coconut – 1/4 cup, grated or finely chopped

Mustard oil – 1 tablespoon

Salt to taste

Turmeric powder – 1/4 teaspoon

Thick curd or yogurt – 1 tablespoon

Cashew nuts to garnish, optional

Banana leaf – 1

Cotton thread as required

Method

1. Wash the banana leaf from both sides. Wipe with a kitchen towel. Heat a pan and place the banana leaf over it. Heat the leaf from both sides. Leaf shouldn’t be burned. Just heat to make the leaf little soft.

2. Mash the paneer or cottage cheese well to make smooth.

3. Grind the poppy seeds. Add coconut and 1 – 2 green chilli. Use very little water if require to make smooth paste.

4. Mix the paste in mashed paneer. Add salt, mustard oil, curd or yogurt, turmeric powder and mustard powder. Mix well. Mash again to make smooth.

5. Cut the banana leaf into two pieces. I have made two paturi. You can make small sized 4 paturi. Cut the banana leaf accordingly.

6. Grease the banana leaf pieces with mustard oil if you want. I didn’t. Gently shape the paneer mixture into square or rectangular. Place on banana leaf pieces. Place 1 slit green chilli and cashew nuts over it.

7. Wrap the leaf and make like an envelop.Tie with a cotton thread.

8. Boil the water in steamer. Place the envelopes on steamer. Cover and steam for 15 to 20 minutes.

9. Open the envelopes and serve delicious paturi with steamed rice and lemon wedges.

Notes

1. Use green chilli according to your spice tolerance.

2. Instead of steaming you can also shallow fry these paturi in a pan. Fry till the banana leaf becomes brown.

3. Lemon juice can be used instead of curd or yogurt.

4. You can also use 1-2 teaspoon lemon juice in the marination with curd.

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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ABC Curry/ Almond Beetroot Cottage Cheese Curry

Almond beetroot cottage cheese or paneer curry. Or you can call it ABC curry. A spicy flavorful rich creamy gravy with marinated and lightly fried paneer and almonds with all the goodness of beetroot. Full of aroma and mouthwatering taste.

Lightly fried marinated paneer and rich creamy and aromatic gravy made this curry absolutely delicious. You can serve it as a party side dish. Already shared some more curries with paneer on this blog. Click on the name below for recipe.

1. Tomato corn peas paneer kadhi

2. Paneer in mustard gravy

3. Gobhi palak paneer

4. Chhanar dalna

5. Kathal paneer kofta curry

6. Schezwan paneer

7. Italian flavoured paneer bhurji

8. Methi paneer kofta in palak gravy

9. Paneer capsicum stir fry

10. Paneer kala chana kofta curry

11. Mint paneer kofta

12. Hariyali paneer makhani masala

13. Shahi paneer

14. Aloo paneer

Monday again and this week’s #246 Foodiemonday bloghop theme is P For Paneer suggested by me. So we all bloghop members are sharing different paneer or cottage cheese recipes this week. Check out what my fellow bloggers are sharing for this theme.

I have used soaked and peeled almonds in the curry, you can use cashews instead. Or you can also make it without nuts. Don’t skip the marination step. Marinated paneer will give a wonderful taste to the curry.

Recipe

Paneer or cottage cheese – 2 & 1/2 cup, cubed

Yogurt – 1 tablespoon

Lemon juice – 1/2 teaspoon

Ginger garlic paste – 2 teaspoon

Cumin powder – 1 teaspoon + 1 teaspoon

Black pepper – 1/2 teaspoon

Garam masala powder – 1/2 + 1/4 teaspoon

Salt to taste

Almond – 2 tablespoon

Beetroot – 1, grated or finely chopped

Coriander powder – 1 teaspoon

Kashmiri red chilli powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Onion – 1 medium, sliced

Garlic – 3 – 4 cloves, chopped

Ginger – 1/2 inch piece, chopped

Green chilli – 1 – 2 or to taste, chopped

Tomato – 2 medium, chopped

Green peas – 1/2 cup

Green cardamom – 3

Cinnamon – 1/2 inch piece

Cilantro or coriander leaves – 2 tablespoon, chopped

Oil – 2 tablespoon + 2 teaspoon

Water – 2 cup

Method

1. Marinate the paneer or cottage cheese cubes with 1 tablespoon yogurt, salt, 2 teaspoon ginger garlic paste, 1 teaspoon cumin powder, 1/2 teaspoon black pepper powder, 1/2 teaspoon lemon juice and 1/4 teaspoon garam masala powder. Mix well, cover and keep aside for 15 – 30 minutes. I have used homemade paneer, get the recipe here.

2. Soak the almonds in hot water for 15 minutes. Peel when cool.

3. Grind the grated or finely chopped beetroot. You can add 1 – 2 teaspoon water for easy grinding.

4. Heat 1 tablespoon oil in a pan. Add green cardamom, cinnamon, sliced onion, chopped ginger and garlic. Saute till onion becomes brown. Add chopped tomatoes. Saute till tomatoes becomes mushy. Let it cool down. Grind the onion tomato mixture when cool. Make a smooth paste.

5. Heat 2 teaspoon oil in a pan. Spread the marinated paneer. Shallow fry for a minute.

6. Turn the paneer pieces upside down and saute for 1 minute more. Paneer should be lightly fried. Don’t make brown. Transfer the paneer pieces into a plate.

7. Heat 1 tablespoon oil in a pan. Add ground beetroot. Saute till moisture evaporates and beetroot paste dried up. You can add little more oil if require.

8. Add onion tomato paste and green peas. Mix well. Add salt, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1/2 teaspoon garam masala powder, 1/4 teaspoon turmeric powder and Kashmiri red chilli powder. Saute till oil leaves the sides.

9. Now add paneer or cottage cheese cubes,peeled almond and chopped cilantro or coriander leaves. Mix well. Saute for 1 – 2 minute.

10. Add water and let it boil. When it starts to rolling boil reduce the heat. Cover and cook on low heat for 10-12 minutes or till green peas becomes soft.

11. Taste and adjust the seasoning. Remove from heat. Garnish with chopped cilantro or coriander leaves. Serve with roti, paratha, naan, puri, pulao, fried rice or any bread.

Notes

1. Use green chilli according to your taste. Add more if you want your curry spicy.

2. Cashew nuts can be used instead of almonds. Or you can skip both.

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

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

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

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Broccoli Stir Fry With Carrot Beans And Olive

Broccoli stir fry with carrot beans and olive topped with roasted sesame seeds. A delicious and easy to make mixed vegetable dry curry. This stir fry also includes Bengal gram or chana dal with capsicum, tomato, chilli and spices. So its a very filling dish. Serve it as a side dish with any bread or dal chawal or enjoy it bowlful when you are not in a mood to make elaborate meal. You can also use baby corn, sweet corn, bell peppers or any other vegetable of your choice.

You may like some more broccoli recipes on this blog.

1. No onion garlic broccoli potato stir fry

2. Broccoli malai curry

3. Broccoli with cottage cheese and vegetables

4. Broccoli almond cheese soup

5. Broccoli stir fry with lemon and ginger julienne

6. Broccoli with egg and tomato

7. Broccoli mushroom noodles

This Monday our 243 #Foodiemonday bloghop theme is Little Chefs suggested by Priya Iyer who blog at The World Through My Eyes. Priya has a wonderful blog. I am sure you will love her delicious and healthy recipes. I have recently bookmarked her Oats dosa and Rainbow rice salad to try. Do visit her space for more mouthwatering recipes.

We have to keep our kids busy in these days. And its very difficult to manage super active kids engage in home for a long time. So Priya suggested why not take our kids in kitchen to help us and make some interesting and healthy dishes with them. Great idea isn’t it? Give them responsibility to dry roast the sesame seeds or wash the vegetables for you. After that chop the vegetables and let them arrange those colorful vegetables on a plate. Use vegetables according to your kid’s choice like red, yellow bell peppers, baby corn, sweet corn etc.

Recipe

Broccoli – 1

Beans – 100 grams

Carrot – 1

Onion – 1 large, sliced

Capsicum – 1

Tomato – 2 large, chopped

Green chilli – 2 – 3, finely chopped

Garlic paste – 2 teaspoon

Green peas – 1/2 cup

Olive slices – 2 tablespoon

Cilantro or coriander leaves – 2 tablespoon, chopped

Chana dal or Bengal gram – 1/2 cup

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Kashmiri red chilli powder – 1 teaspoon, optional

Black pepper powder – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

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

Salt to taste

Sesame seeds – 2 teaspoon, optional

Water – 1 cup + 2 tablespoon

Lemon juice – 1 teaspoon

Oil – 2 tablespoon

Method

1. Pressure cook the chana dal or Bengal gram with salt, 1/4 teaspoon turmeric powder and 1 cup water for 15 minutes. Dal should be soft but not mushy.

2. Dry roast the sesame seeds and keep aside. This step is optional.

3. Rinse the broccoli. Cut into small florets. Dip the florets in hot water for 3-4 minutes. Drain and keep aside.

4. Peel and cut the carrot into thin slices.

5. Cut off the both tips of the beans. Chop into 1 inch pieces.

6. Mix cumin powder, coriander powder, chilli powder, garam masala powder, black pepper powder and turmeric powder with 2 tablespoon water in a bowl .

7. Heat oil in a pan. Add onion slices and chopped green chilli. Fry till onion becomes brown.

8. Add chopped tomatoes and garlic paste. Saute till tomatoes becomes mushy.

9. Add sliced carrot and chopped beans. Saute for 2 minutes.

10. Add chopped broccoli, green peas, sliced capsicum and chopped cilantro or coriander leaves. Saute for 2 minutes again.

11. Now add soaked dry spices and salt. Mix well. Cover and cook on simmer until vegetables become tender. It will take about 15 minutes.

12. Remove the cover. Add the olive slices and mix well. Taste and adjust the seasoning. Remove from heat. Add lemon juice and mix. You can add more lemon juice if you want.

13. Sprinkle dry roasted sesame seeds. This step is optional. You can skip it if you like.

14. Garnish with cilantro or coriander leaves, lemon wedges, olive slices and red or green chilli. Serve hot with roti, paratha, naan, puri, or any bread or dal chawal.

Notes

1. Use green chilli less or more according to your taste.

2. You can also use baby corn, red, yellow bell peppers or sweet corn etc.

3. Any lentil or dal can be used instead of chana dal or Bengal gram.

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 Corn Peas Paneer Kadhi

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

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

1. Dahi aloo

2. Egg in yogurt sauce

3. Pointed gourd or parwal with poppy seeds

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

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

Recipe

Curd – 3/4 cup

Sweet corn – 1/2 cup

Green peas – 1/2 cup

Tomato – 2 medium, chopped

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

Besan or chickpea flour – 3 tablespoon

Oil – 2 tablespoon

Mustard seeds – 1/2 teaspoon

Cumin seeds – 1 teaspoon

Curry leaves – 8 – 10

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

Dry red chilli – 1

Ginger – 1/2 inch piece, chopped

Green chilli – 1 – 2, chopped

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Kashmiri red chilli powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Cilantro or coriander leaves – 2 tablespoon, chopped

Salt to taste

Water – 2 & 1/2 cup

Method

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

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

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

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

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

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

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

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

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

Notes

1. Use green chilli according to your taste.

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

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

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

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Hariyali Chicken/Dhania Chicken/ No Oil Chicken/Microwave Chicken

Hariyali chicken or dhania/coriander chicken cooked in microwave. Also sharing the method to cook on stove top. A zero oil recipe. You don’t need to add any oil yet taste is absolutely delicious.

You don’t have to saute or fry the spices and chicken. Grind and make a paste of cilantro or coriander, tomato etc, marinate the chicken with ground paste along with salt, lemon juice and some spices and cook. A super easy as well as healthy recipe. No oil or butter required. Absolutely oil free chicken curry. To get some more chicken recipes click on the name below.

1. Sikkimese chicken curry

2. Chicken kosha with whole garlic and potato

3. Zafrani chicken

4. Chicken dak bungalow

5. Chicken clear soup

6. Chicken chaap

Monday again and this week’s 238 #Foodiemonday bloghop theme is #GoGreen suggested by Aruna SarasChandra who blog at Vasusvegkitchen. Aruna has a wonderful blog with different types of delicious recipes like Paneer pinwheel, Bengal style vegetable chop etc. Do visit her space for many other mouthwatering recipes.

You can cook this chicken in microwave and stove top both. I made it in microwave. You don’t need to fry or saute the spices or chicken at all. Just marinate the chicken and cook. Even no oil or butter required to make it. Easy isn’t it? If you want your chicken spicy add more green chilli or if you are making for kids reduce the amount of green chilli.

Recipe

Chicken – 800 gram

Onion – 1 medium, chopped

Tomato – 1 medium, chopped

Cilantro or coriander leaves – 2 cup tightly packed, chopped

Ginger – 1 & 1/2 inch piece, chopped

Garlic – 6 – 7 cloves

Green chilli – 4 – 5 or to taste

Cumin powder – 1 & 1/2 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Garam masala powder – 1/2 teaspoon

Salt to taste

Lemon juice – 3 tablespoon

Yogurt – 2 tablespoon

Method

1. Clean and rinse the chicken pieces well. Mix salt and lemon juice.

2. Grind tomato, onion, green chilli, cilantro or coriander leaves and garlic altogether. Make a smooth paste.

3. Marinate the lemon juice and salt mixed chicken pieces with ground mixture, cumin powder, coriander powder, turmeric powder, garam masala powder and yogurt. Mix well. Cover and keep aside for 15 – 30 minutes. You can keep it overnight in refrigerator.

4. Microwave on high power for 10 minutes. Don’t add water. After 10 minutes stir well and check with a fork. If chicken becomes soft, cover again and serve after 3 – 4 minutes. And if require cook on high power for 4 – 5 minute more. Its depends on chicken. 500 gram chicken takes 10 minutes to cook. It may take 5 to 10 minutes more over 500 gram chicken.

5. For stove top cook marinated chicken on low medium heat in covered pan. Stir in between. Cook till chicken becomes soft. No need to add water.

6. Serve hot with steamed rice, fried rice, pulao, roti, naan, paratha, puri or any bread.

Notes

1. Add green chilli according to your taste.

2. You can use more garlic 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.

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Gobhi/Cauliflower Corn Butter Masala Without Onion

Gobhi or cauliflower and corn butter masala without onion. A rich creamy flavorful and delicious curry with cauliflower and sweet corn.
We all love chicken butter masala but its only for non vegetarian people. So here is a mouthwatering butter masala gravy recipe for vegetarian people. You don’t need onions to make this rich creamy gravy. I have used ginger garlic paste to marinate the cauliflower. If you don’t want to use garlic, then you can omit ginger garlic paste. Use 1 teaspoon ginger paste in marination. But ginger garlic paste definitely enhance the taste.

I have roasted the cauliflower florets in halogen oven. You can roast in your microwave oven. Use convection mode to roast the cauliflower. Or you can also roast in regular oven or OTG. Follow the same method to roast. Or you can also shallow fry the florets if you don’t have oven. Fry the florets till light brown.

Its cauliflower season in India. Market is flooded with cauliflower this time. Try this versatile vegetable with different spices and in some different method. In Bengal fulkopi bhate or makha is also very popular. Simple easy and delicious. Mix boiled cauliflower with salt and kashundi or Indian mustard sauce and drizzle little mustard oil. Relish with hot steamed rice.

You may like some more cauliflower recipes on this blog.

1. Cauliflower with ginger julienne

2. Zan

3. Cauliflower with coconut and poppy seeds

4. Fulkopir paturi

5. Spicy cauliflower stir fry

6. Cauliflower with spinach and cottage cheese

And some more delicious vegetarian rich creamy gravy recipes.

1. Banana butter masala

2. Hariyali paneer makhani masala

3. Broccoli malai curry

This week’s 232 #Foodiemonday bloghop theme is Go For Gobhi suggested by Sasmita Sahoo Samanta who blog at First Timer Cook. Do visit her space for many wonderful recipes. I specially love her authentic recipes and all the baked recipes. I will try her gingerbread cookies soon.

I didn’t use onion in this recipe. Cashew nuts, melon seeds and poppy seeds made this curry rich and creamy. This aromatic thick gravy goes well with any Indian bread or rice dishes like jeera rice, pulao, fried rice or steamed rice etc. Roast or fry the marinated cauliflower florets and cook with tomato gravy. Cardamom,cinnamon, cloves and bay leaf made this curry aromatic.

Recipe

Cauliflower – 1 medium

Sweet corn – 1/2 cup

Butter – 2 tablespoon

Refined oil – 1 teaspoon

Tomato – 4 medium

Cashew nuts – 8 – 10

Poppy seeds – 2 tablespoon

Melon seeds – 2 tablespoon

Ginger – 1/2 inch piece, peeled and chopped

Green cardamom – 3

Cloves -3

Cinnamon – 1/2 inch piece

Bay leaf – 1

Slit green chilli – 2 – 3 or to taste

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Garam masala powder – 1/2 teaspoon

Salt to taste

Sugar – 1/2 teaspoon

Fresh cream – 2 tablespoon

Water – 2 cup

For marination

Mustard oil – 2 teaspoon

Thick yogurt – 2 tablespoon

Salt to taste

Red chilli powder – 1/2 teaspoon

Cumin powder – 1/2 teaspoon

Black pepper powder – 1/2 teaspoon

Garam masala powder – 1/4 teaspoon

Ginger garlic paste – 1 tablespoon

Method

1. Separate the florets from cauliflower. Don’t cut into small florets. Cut into medium sized florets. Discard the stems.

2. Rinse and boil the cauliflower florets with sufficient water and 1/2 teaspoon salt. When the water starts to rolling boil switch off the heat.

3. After 5 minutes take out the cauliflower florets with a slotted spoon. Let it cool down.

4. In a bowl mix thick yogurt, salt, cumin powder, black pepper powder, red chilli powder, ginger garlic paste, garam masala powder and mustard oil. Add the cauliflower florets and mix well. Keep aside for 15 – 30 minutes. If you don’t want to use garlic then use 1 teaspoon ginger paste only instead of ginger garlic paste.

5. Roast the marinated cauliflower florets in oven at 180° for 6 – 8 minutes or till the cauliflower florets becomes light brown. Use microwave convection mode or normal oven or OTG. Or you can shallow fry the florets in a pan with little oil.
I have roasted in halogen oven. If you are using halogen oven,arrange the marinated cauliflower florets on a baking tray.

6. Press speed up button and bake at 200° for 8 minutes. Turn the florets upside down and bake again at 200° for 4 minutes or till the florets becomes brown.

7. Soak cashew nuts, poppy seeds and melon seeds in 5 tablespoon hot water. I have microwave for 1 minutes for easy grinding.

8. Wash the tomatoes. Make a “X” with a knife below of the every tomato. Don’t cut deep. Just make a mark for easy peeling.

9. Boil enough water and dip the tomatoes into the boiling water. When the tomatoes begins to peel switch off the heat.

10. Let the tomatoes cool down. Peel the tomatoes and chop roughly.
Grind the boiled and chopped tomatoes with ginger, green cardamom, cloves and cinnamon. You can also grind green chilli with tomatoes if you want your curry more spicy and hot.

11. Grind soaked cashew nuts poppy seeds and melon seeds with little water. Make a smooth paste.

12. Heat 2 tablespoon butter with 1 teaspoon oil in pan. Add bay leaf and ground tomatoes, cardamom, cloves and cinnamon.

13. Add salt, sugar, cumin powder, coriander powder, turmeric powder, garam masala powder and Kashmiri red chilli powder. Mix well. Fry the spices till oil leaves the sides.

14. Add cashew, poppy seeds and melon seeds paste. Saute again until oil leaves the sides.

15. Add roasted cauliflower florets. Saute for 1 minute. Add sweet corn and mix.

16. Add water and slit green chilli. I have used one red and one green chilli.
Let it boil. When it starts to rolling boil reduce the heat. Cover and cook on low heat for 8 – 10 minutes or till the cauliflower florets becomes tender.

17. When you get your desired consistency add fresh cream and mix. Remove from heat. For with onion version see notes. You can add 1/4 to 1/2 teaspoon crushed kasuri methi at the end if you like. I don’t like the methi flavour so I didn’t.

18. Garnish with fresh cream. You can also garnish with chopped cilantro or coriander leaves.
Serve with naan, puri, paratha, roti, jeera rice, steamed rice, pulao fried rice or any bread.

For fulkopi bhate or makha cut the cauliflower into small florets. Take 1 heaped cup cauliflower florets. Rinse and boil until soft. Mash the florets with a fork or spoon. Add salt to taste, 1/2 teaspoon kashundi and 1/2 teaspoon mustard oil. Mix and relish with hot steamed rice. If you haven’t tasted mustard earlier then first time use only 1/4 teaspoon kashundi and 1/4 teaspoon mustard oil. Mix well, taste and add more kashundi and mustard oil if require. Mustard oil will add an extra zing. And I love the flavour so I have used 1 teaspoon kashundi and 1 teaspoon mustard oil. Use according to your taste. You can also add chopped green chilli if you want.

Notes

1. Soaked and peeled almonds can be used instead of cashew nuts.
2. Use green chilli according to your taste.
3. If you want to use onion garlic, fry chopped onion and 3 – 4 garlic cloves with cardamom, cinnamon and cloves in 1 tablespoon oil till light brown. Add chopped tomatoes and saute till tomatoes becomes mushy. No need to boil the tomatoes. Grind the mixture when cool. And cook as mentioned in above recipe.

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

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
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