Gluten Free Beetroot Buns

Gluten free eggless beetroot buns.
Soft, healthy and delicious buns. Kids will enjoy the taste and colour. Perfect for tiffin or breakfast. Or just spread cheese spread, sprinkle little herbs of your choice and enjoy as a snack.
For breakfast make half and toast with butter on a skillet or pan. Make sandwich with finely pizza sauce or spread, chopped onions, Bell pepper, capsicum, grated carrot and cheese. And enjoy the happy face of your kiddos. Add vegetables of your choice. Or simply sprinkle grated cheese, oregano or any herb and chill flakes and enjoy.

We are celebrating 200 #Foodiemonday bloghop. And still missing our old members Jolly, Krithika, Waagmi and Alka.
All are old members of this group now left for different reasons. All these members and Pushpita helps me a lot on those days when I started my blog. On this #200 bloghop post I would like thanks all of you friends.

This week we are following Robin Round method. We members are cooking from each other blog alphabetically. I have adopted this recipe from the blog of Swaty Malik. Visit her blog Foodtrails for many innovative and authentic recipes.

You may like some more beetroot recipes on this blog.
1. Beetroot dip

2. Beetroot green with green peas and corn

3. Dairy free beetroot smoothie with fruits

4. Beetroot dal or lentil curry

5. Beetroot shot

6. Dairy free sugar free beetroot smoothie

7. Beetroot rice or pulao and raita

6. Black rice oats and beetroot pancake

7. Beetroot appe

8. Beetroot cutlets

9. Vegan fruit and veggie smoothie

I have made it gluten free but you can make it with whole wheat flour or refined flour or maida if you want. You can add any herbs of your choice. Add more garlic powder or minced garlic if you like the garlicky flavour.

Recipe

Soyabean flour – 1/2 cup

Rice flour – 1/4 cup

Tapioca flour – 1/4 cup

Milk powder – 2 tablespoon

Yeast – 1 & 1/2 teaspoon

Milk or water – 1/4 cup

Sugar – 1 teaspoon

Salt – 1/2 teaspoon

Beetroot – 1, boiled

Oil – 2 tablespoon

Oregano – 2 teaspoon

Dried rosemary – 1/2 teaspoon

Garlic powder – 1/2 teaspoon, optional

Beetroot – 1, boiled

Sesame seeds to sprinkle

Method

1. Grease a baking pan dust with little flour.

2. Preheat the oven at 200°.

3. Mix sugar and yeast in 1/4 cup warm milk or water. Milk or water should be warm not hot. Stir well and cover. Keep in a warm place for 15 minutes.

4. Peel chop and blend the beetroot into smooth puree.

5. Mix together Soyabean flour, rice flour, Tapioca flour, milk powder, salt, oregano, rosemary and garlic powder. You can add more garlic if like the taste and flavour.

6. Add sugar and yeast mixed milk, oil and beetroot puree in the flour.

7. Mix and knead the dough. Add little milk or water if require.

8. Once the dough gets together, cover and keep aside for 5 minutes.

9. After 5 minutes transfer the dough to your work surface and knead to make smooth.

10. Transfer the dough in a well-greased bowl or container and cover with a cling film, and keep aside for 1 hour. Proofing depends on weather. If the weather is cold then it may take 30 – 40 minutes more to proof.

11. Once proofed or dough doubles in size, transfer to work surface, punch down the dough. And knead for 2 minutes.

12. Divide the dough into 4-5 equal parts. Make smooth slider ball and arrange on greased and flour dusted baking pan.

13. Sprinkle sesame seeds. Keep aside for 20 minutes for second proofing.

14. Once the dough balls rise and proofed bake in the preheated oven at 200° for 15 minutes.

15. Once done, take out the buns from oven and cool on wire rack.

16. Serve with, butter or any sauce or make burgers with these healthy, delicious and gluten free buns. Or make half and toast on a pan. Spread some pizza spread on one half. Sprinkle grated cheese, finely chopped onions, Bell pepper, capsicum, tomato and chilli flakes etc. Cover with other half of the bun. Serve in breakfast or pack for tiffin.
These buns will stay fresh for 4 – 5 days and can be refrigerate for few weeks.

Notes

1. You can use refined flour or whole wheat flour or any flour of your choice instead of these gluten free flour.
2. Any herbs can be used.
3. Vegan people can use water or almond, coconut, soya or any dairy free milk.

4. Any seeds can be used to sprinkle instead of sesame seeds.

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

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

Beetroot dip with roasted beetroot.
A delicious and easy to make dip for your snacks with all the healthy and flavourful ingredients.
You will love the taste even if you don’t like beetroot. Roasting enhanced the sweetness and taste of beetroot.

You may like some more beetroot recipes in this blog.

1. Dairy free beetroot smoothie

2. Beetroot dal or lentil curry

3. Beetroot shot

4. Beet smoothie

5. Beetroot rice or pulao and raita

6. Black rice oats beetroot pancake

7. Beetroot appe

8. Beetroot cutlets

9. vegan fruit and veggie smoothie

10. Beetroot green with green peas and corn

Beets are packed with essential vitamins, minerals and plant compounds, some of which have medicinal properties.
1. Many Nutrients in Few Calories. Beets boast an impressive nutritional profile.
2. Help Keep Blood Pressure in Check.
3. Can Improve Athletic Performance.
4. May Help Fight Inflammation.
5. May Improve Digestive Health.
6. May Help Support Brain Health.
7. May Have Some Anti-Cancer Properties. 8. May Help You Lose Weight.
Source

Earlier I have made beetroot dip with boiled or raw beetroot.

Dip with raw beetroot

But noticed a baked beetroot process in twitter from Gala in the kitchen. A detailed and well explained method shared on this blog. Followed the method and very happy with the result. Taste of the baked beetroot are much better than boiled or raw beetroot. You could also see the difference in colour.

Recipe is very easy and simple. If you have baked beetroot ready then you only have to blend all the ingredients. But if you don’t have oven then you can boil the whole beetroot with water in pressure cooker then peel and chop when cool before blending.

Recipe

Beetroot – 2 medium

Tomato – 1 medium

Walnut – 1 tablespoon, chopped

Mint leaves – 3 tablespoon

Sesame seeds – 1 tablespoon

Dried Basil – 1 teaspoon

Lemon juice – 1 tablespoon

Black or pink salt to taste

Pepper powder to taste

Lemon zest – 1/4 teaspoon

Method

1. Wash well and bake the beetroot. Get the method here.

2. I have used my halogen oven to bake. If you are using halogen wrap beetroot with baking paper and then aluminium foil as directed in the above link. Place beetroot on muffins tray.

3. Place the tray on high rack of halogen oven.
Select speed up at 230° for 40 minutes or till done. Insert a fork to check.

4. If you don’t have oven then boil the whole beetroot in pressure cooker with water till done.

5. Let the beetroot cool down. Peel and chop into small pieces.

6. Dry roast the sesame seeds. When it starts to change its colour to light brown remove from heat. Transfer the sesame seeds on a plate.

7. Roast the tomato.
Hold it with the help of a fork or knife on flame. Roast till the skin becomes black.

8. Dip roasted tomato in cold water.
Now peel the skin and chop roughly.

9. Blend everything altogether.
Taste and add salt and more lemon juice if require.

10. Pour the mixture in a glass bowl. Garnish with mint leaves, walnut and dry roasted sesame seeds. Serve with any snack.
You can keep it in refrigerator for 5 – 6 days.

Note

You can add garlic cloves if you want.

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

I would love to hear from you. Please share your thoughts and suggestions in comment.
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https://in.pinterest.com/sujataroy1291

Corn Cottage Cheese Stir Fry

Corn cottage cheese stir fry.

A delicious and easy to make side dish. Even if you don’t like paneer or cottage cheese, I am sure you will love the taste of this stir fry. Serve it as a side dish or make sandwiches with it, choice is yours. It will be lip-smacking in both ways.
I have used sweet corn with low calorie, protein and calcium rich paneer or cottage cheese.
What about sweet corn nutrition? Well, corn is packed with high nutrients which are useful for a human body in many ways. It ensures idyllic functioning of several internal systems such as cell generation and prevents constipation and various other digestive problems. It is a boon for diabetic people. This nutrient packed starchy snack is low in total fat and has no saturated fat, sodium or cholesterol. It is high in vitamin C and a good source of fiber.
Source

A to Z challenge, a challenge initiated on Facebook Group, created by Jolly and Vidya. Wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month. I have missed A and shared the recipe of beetroot shot for alphabet B.
This month’s Alphabet is ‘C’ and I choose double C corn and cottage cheese. Interesting, isn’t it?

Try to make it and enjoy the lip-smacking taste. Recipe is very easy and you need only few ingredients. Corn, cottage cheese, onion, garlic, ginger, green chilli and tomatoes with salt, vinegar and sauce. And your dish is ready.

Recipe

Sweet corn – 1 cup

Cottage cheese or paneer – 3/4 cup, cut in small cubes

Tomato – 2 medium, sliced

Onions – 2 medium, thinly sliced

Green chilli – 2 chopped

Garlic – 2 cloves, minced

Grated ginger – 1 teaspoon

Soya sauce – 2 teaspoon

Chilli sauce – 1 teaspoon

Tomato sauce – 2 teaspoon

Vinegar – 2 teaspoon

Oil – 2 tablespoon

Sesame seeds – 1 teaspoon

Salt to taste

Black pepper powder – 1/4 teaspoon

Hard boiled egg to garnish, optional

Method

1. Dry roast sesame seeds and keep aside.

2. Heat oil in a pan. Add minced garlic, sliced onions and green chilli. Fry till the onions becomes translucent.

3. Add grated ginger and tomato. Saute till tomatoes become soft.

4. Now add sweet corn and cottage cheese or paneer pieces. You can also add sliced hard boiled eggs. See notes for options.

5. Add salt and black pepper powder. Saute for 2 – 3 minutes.

6. Add soya sauce, chilli sauce, tomato sauce and vinegar.

7. Saute till everything mixed well and dried up. Remove from heat.

8. Garnish with sliced boiled egg and roasted sesame seeds.

Serve hot with fried rice, or any bread. Or use to make sandwiches.

Notes

1. If you don’t like sesame seeds then you can omit it.

2. You can add sliced boiled eggs with corn and cottage cheese if you want for more eggy taste.

3. You can use capsicum, bell peppers, mushrooms, broccoli or any vegetables of your choice in it.

4. Use green chilli, chilli sauce and black pepper powder according to your taste. You can increase or decrease the amount of chillies.

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

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

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Corn Salad

Corn salad.
Delicious refreshing filling and healthy salad. Perfect for this hot weather.
Just mix sweet corn, parsley, tomato, cucumber and onion with a tangy delicious dressing. Topped with roasted almond and sesame seeds. And your salad will be ready in a jiffy.
Roasted crunchy almond and sesame seeds will make this salad delish.

You can get some more salad recipe here.
Peas chickpea low calorie salad

Mango pomegranate tender coconut salsa

Fruity salad with corn cucumber and parsley

Its my 300 post on the blog. Sharing this healthy salad and coming soon with one more interesting recipe for you.
Sending this post to the 151 #Foodiemonday bloghop #Corn theme.

I have mentioned above that recipe is very easy and simple. I have used 1 tablespoon almond in it but if you like more crunch then you can use 2 tablespoon sliced roasted almond. If you don’t like parsley then you can use cilantro or coriander leaves, mint, basil or any other herb of your choice.

Recipe

Sweet corn – 1/2 cup

Tomato – 2, chopped

Onion – 1, sliced

Parsley – 1/4 cup

Cucumber – 1

Lemon juice – 2 tablespoon

Vinegar – 2 tablespoon

Mustard powder – 3/4 teaspoon

Black pepper powder – 1 teaspoon

Salt to taste

Olive oil – 2 teaspoon

Almond – 1 tablespoon

Sesame seeds – 1 tablespoon

Method

1. For dressing, in a bowl mix olive oil, salt, mustard powder, lemon juice, vinegar, salt and black pepper powder. Whisk well and keep aside.

2. Dry roast the almonds and sesame seeds.
Let the almonds cool down and slice them.

3. In a bowl mix sweet corn, cubed cucumber, chopped tomatoes, sliced onion and parsley leaves.

4. Mix the dressing in it. Combine everything well.

5. Taste and add more salt and lemon juice if require.
Sprinkle roasted sliced almonds and roasted sesame seeds over it.

6. Cover and keep in refrigerator for at least 30 minutes.

Serve chilled

Enjoy……

Notes

1. If you don’t have parsley then you can use cilantro, mint, basil or any herb of your choice.

2. You can add 1 tablespoon more roasted and sliced almond if you like the crunchiness in your salad.

3. You can use broccoli, capsicum, bell peppers, carrot, radish or whatever vegetable you like.

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

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

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Mirchi Ka Salan Or Chilli Curry 

Mirchi ka salan or chilli curry.

A lip-smacking side dish from Andhra cuisine.

The Andhra cuisine comprises of both mouth-watering vegetarian and non-vegetarian dishes.

This mirchi ka salan or chilli curry is made of big size less hot variety chillies in a spicy gravy. You can get one more chilli recipe here

Posting this recipe for a Facebook group Shhhhh cooking secretly challenge.

In this group all the participating bloggers were challenged to make a dish with the use of two secret ingredients their partner assigns them with.

This month I have been paired with Shobha Keshwani for Andhra cuisine theme. And the two ingredients are mirchi/chilli and til/sesame.

Shobha is a very talented blogger who blog at http://www.shobhasfoodmazaa.com/?m=1

Check out delicious recipes on her blog. Thanks a lot Shobha for the advice and these wonderful ingredients.

I am very happy to share this because its first recipe from Andhra cuisine in my blog.
Mirchi ka salan generally served with Haydrabadi biryani. I have made veg pulao with this delicious curry. I will share this veg pulao recipe later.

I have made this mirchi ka salan according to my taste. Added little sugar and a small tomato in it. But you can omit sugar and tomato if you like. Tomato and red chilli powder gives a nice colour to the gravy.



Recipe 


Big size green chilli – 6-8

Onion – 1

Garlic – 3 cloves

Ginger – 1/2 inch piece

Peanut – 1/4 cup

Desiccated coconut – 1/4 cup

Seasam seed – 1 heaped tablespoon

Tomato – 1 small, chopped

Cumin seeds – 1/2 teaspoon

Nigella seeds – 1/2 teaspoon

Mustard seeds – 1/2 teaspoon

Salt to taste

Red chilli powder – 1 teaspoon

Garam masala powder – 1/4 teaspoon

Tamarind – 1 tablespoon

Sugar – 1/4 teaspoon

Oil – 3 – 4 tablespoon



Method 
Soak the tamarind in 1/4 cup hot water.

Wash the chillies. Pat dry and remove the stem. Slit vertically and remove the seeds. Chillies should be intact. Don’t cut fully. Keep aside.

Dry roast the peanut and let it cool. Peel and grind in a grinder.

Dry roast sesame seeds and dessicated coconut separately till becomes light brown.

Heat 2 tablespoon oil in a pan. Fry sliced onion. When the onion becomes translucent add chopped garlic. Fry till the onion becomes brown.

Add tomato and ginger. Saute till the tomato becomes mushy and oil leaves the sides.

Add ground peanut, sesame seeds and dessicated coconut. Saute for 1 minute.

Let the mixture cool down. Grind the mixture with turmeric powder, red chilli powder and garam masala powder. I have used kashmiri red chilli powder, its not hot but if you are using red chilli powder add as per your spice tolerance.

Make a smooth paste.

Heat remaining oil in a pan. Fry the chillies till light brown. Cover the pan while frying to avoid spluttering.

When the chillies changes it’s colour, remove from oil and place on a paper towel.

In the same oil add cumin seeds, mustard seeds and nigella seeds. Let them splutter. Add curry leaves. Now add the ground spices and saute for 1-2 minutes.

Add water, salt, sugar and tamarind pulp. Add water as require to make a thick curry.

When it starts to rolling boil add fried chillies. Stir and cover. Cook on low heat for 10 – 15 minutes. Check in between.

Remove the cover. Taste and adjust the salt. The gravy should be thick. If its runny boil for some more time or add more water if require.

Garnish with chopped cilantro and tomato.

Serve hot with biryani, pulao, jeera rice or any bread, paratha or naan.
I would love to hear from you. Please share your thoughts and suggestions in comment.

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