side dish – Batter Up With Sujata

Sauteed Corn With Parsley And Rosemary

Sauteed corn with parsley and rosemary.
Very easy, quick, flavourful and no onion garlic sauteed corn. You can serve it as a side dish or as evening snack. I have used olive oil but you can use butter or any vegetable oil. If you don’t have or you don’t like dried rosemary then you can use dried or fresh basil, oregano, mixed herbs or any herbs of your choice instead of rosemary.

I have made it without onion garlic. You can fry minced or finely chopped 3 – 4 garlic cloves before adding corn. You may like some more corn recipes on this blog.

1. Spicy corn

2. Fruity salad with corn

3. Corn cottage cheese stir fry

4. Corn salad

5. French beans with corn

6. Corn stir fry

7. Spinach curry with corn

8. Egg corn cottage cheese baked casserole

9. Beetroot green with corn

10. Dal corn paneer pakoda

11. Idli with corn

12. Bhutte ki kees

Sending this post to 207 #Foodiemonday bloghop #herbalicious theme suggested by Swaty Malik who blog at Food Trails. Visit her space for different types of authentic and innovative recipes. Always love her beautiful click and super tempting recipes. Her hazelnut cookies is in my list to try.

Its a very easy and quick method to make this corn. You can also make sandwich stuffing with it. If you want to use onion or garlic, add finely chopped onion or garlic or both before adding corn. Fry till light brown then add boiled sweet corn.

Recipe

Sweet corn – 2 Cup, boiled

Fresh parsley – 1/4 cup, chopped

Dried rosemary – 1/2 teaspoon

Black pepper powder – 1/2 teaspoon

Chilli flakes – 1/2 teaspoon

Salt to taste

Olive oil or butter – 1 tablespoon

Method

1. Heat oil or butter in a pan. Add boiled sweet corn, chopped fresh parsley and salt.

2. Saute on high heat for 2 – 3 minutes.
Add dried rosemary, black pepper powder and chilli flakes. Mix well.

3. Cover and reduce the heat. Cook on simmer for 7-8 minutes. Stir occasionally.

4. Now remove the cover and stir. Cook on high heat till dried up completely.

5. Garnish with parsley leaves and lemon wedges. Serve hot.

Notes
1. Oregano,basil or any herbs can be used instead of rosemary.
2. Add chilli according to your taste. You can use finely chopped green chilli 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.
Please visit my facebook page and hit the like button to get the latest update
Facebook page
Follow on
Twitter

Instagram

Laal Maans

Laal maans.
A spicy and lipsmackingly delicious mutton curry from Rajasthani cuisine. A fiery hot and laal or bright red coloured curry. This spicy, rich, aromatic and red mutton curry is made of yoghurt, onion, garlic, cardamom, cloves, cinnamon and mathania chillies. But it you don’t have mathania chillies, you can use Kashmiri red chilli. Use chilli according to your taste. If you want it hot add red chilli powder or chopped green chillies. My family members can’t eat too hot so I have used less chilli.

Laal maans is a meat curry from Rajasthan, India. It is a mutton curry prepared in a sauce of yoghurt and hot spices such as red Mathania chillies. This dish typically is very hot and rich in garlic, the gravy may be thick or liquid and is eaten with chapatis made out of wheat (usually eaten in summers) or bajra (a millet grown in Rajasthan and eaten in the winter months.
Rajasthani cuisine was influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region. Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have all had their effect on the cooking. It is also known for its snacks like Bikaneri Bhujia, Mirchi Bada and Pyaaj Kachori.
Source

This month in Shhhhh cooking secretly challenge facebook group we members are sharing different dishes from the cuisine of Rajasthan.
This month my partner is very talented blogger Pavani Gunikuntla who blog at Pavanis kitchen. I always love her healthy and easy to make recipes.
Visit her space for different types of healthy and mouthwatering recipes. Before giving secret ingredient we always ask our partner about her choice. And I have wanted to make this laal maans. Everyone in my family loves it and I wanted to share the recipe for my readers. So as secret ingredient Pavani gave me curd and green cardamom and I gave her red chilli powder and cumin seeds. Do visit her blog to check the delicious Dahi kadhi recipe she made with these ingredients.
Shhh Cooking Secretly a group started by Priya of Priya’s Versatile Recipes, is where every month food bloggers are paired up and give each other 2 secret ingredients to cook with according to the theme chosen. If you’re interested in joining this exciting group then please leave a message in the comment section. Thank you.

Normally mathania chillies are used to make this mutton curry. But We don’t get this chilli in our state. So I have used Kashmiri red chilli powder. This spicy mutton curry is goes well with steamed rice, jeera rice, pulao, roti, naan, bajra roti or any bread. Picture courtesy my daughter Suchismita .

Recipe

Mutton – 500 gram

Onion – 4, thinly sliced

Black cardamom – 2

Green cardamom – 4

Cloves – 3

Cinnamon – 1 inch piece

Bay leaf – 2

Mustard oil – 1/2 cup

Curd – 1/2 cup

Salt to taste

Ginger garlic paste – 2 tablespoon

Turmeric powder – 1/2 teaspoon

Coriander powder – 1 teaspoon

Cumin powder – 1 teaspoon

Kashmiri red chilli powder – 3 tablespoon

Ghee or clarified butter – 2 tablespoon

Warm water – 1 & 1/2 cup

Cilantro or coriander leaves and onion slices to garnish

Method

1. Heat mustard oil in a pan or pressure cooker.

2. When the oil becomes smoking hot remove from heat.
Let it cool down for a minute. Add bay leaf black cardamom, green cardamom, cinnamon, cloves and slices onion. Heat again and fry till the onion becomes brown.

3. Add mutton pieces, salt, ginger garlic paste and all the dry spices. See notes for other options for chillies. Saute till oil leaves the sides.

4. Add well beaten curd and mix well. Saute again till dried up and oil separates.

5. Add warm water and pressure cook till mutton pieces becomes tender.

6. Let the pressure settle on its own.
Open the pressure cooker and heat again. Check the seasoning and adjust as require. If require add little more water or if you want more thick gravy boil for a few minutes more till you get your desired consistency.

7. Add ghee and mix.

8. Remove from heat. Garnish with chopped cilantro or coriander leaves and onion slices.
Serve with hot steamed rice, jeera rice, pulao, puri, roti, naan, bajra roti or any bread.

Notes
1. You can add some finely chopped green chilli with sliced onion if you want more spicy and hot curry. Or you can use hot variety red chilli powder. Use chilli according to your spice tolerance.
2. If you have red Mathania chillies or kashmiri dry red chilli either dry roast and powder or soak in water for 20 – 25 minutes and grind and use instead of kashmiri red chilli powder.

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.

Instagram

Dal Makhani

Dal makhani
A rich buttery finger licking dal or lentil curry from Punjabi cuisine. Best accompany with butter naan, roti, steamed rice, fried rice etc.

Dal makhani or dal makhni is a dish originating from the Indian subcontinent, notably in the Punjab region. The primary ingredients are whole black lentil, red kidney beans, butter and cream. The dish gets its richness from the use of cream, but it can also be prepared with yogurt, milk or no dairy.
Punjabi cuisine is a culinary style originating in the Punjab, a region in the northern part of the Indian subcontinent, which is now divided between Punjab, India and Punjab, Pakistan. This cuisine has a rich tradition of many distinct and local ways of cooking. One is a special form of tandoori cooking that is now famous in other parts of India, UK, Canada, and in many parts of the world
The local cuisine of Punjab is heavily influenced by the agriculture and farminglifestyle prevalent from the times of the ancient Harappan Civilization. Locally grown staple foods form the major part of the local cuisine. Distinctively Punjabi cuisine is known for its rich, buttery flavours along with the extensive vegetarian and meat dishes. Main dishes include sarhon dā sâg (a stew whose main ingredient is mustard greens) and makki di roti (flatbreads made with cornmeal).
Punjab is a major producer of wheat, rice and dairy products. These products also form the staple diet of the Punjabi people. The state of Punjab has one of the highest capita usage of dairy products in India. Therefore, dairy products form an important component of Punjabi diet.
Source

This month in Shhhhh cooking secretly challenge
facebook group we are sharing different dishes from the cuisine of Punjab.
This month my partner is talented blogger Poonam Bachhav who blog at Annapurna. Do visit her blog for some delicious recipes and different types of thali.
In this group we give each other two secret ingredients to cook with. Poonam gave me bay leaf and nutmeg. And I gave her kasuri methi and coriander. Visit her place to check out the rajma masala recipe
she made with these ingredients.

This Buttery dal is flavoured with green cardamom, cinnamon, cloves, bay leaf and nutmeg. Serve it as a side dish for party or for your family members. Everyone will enjoy the taste and flavour.

Recipe

Whole black lentil or sabut udad dal – 1 cup

Kidney beans or rajma – 1/3 cup

Bay leaf – 2

Green cardamom – 4

Cinnamon – 1 inch piece

Cloves – 3 – 4

Onion – 2 medium, finely chopped

Green chilli – 2, chopped

Garlic – 6 – 7 cloves

Ginger – 1 inch piece

Tomato – 3 large

Fresh cream – 3 – 4 tablespoon

Cumin seeds – 1/2 teaspoon

Coriander powder – 1 teaspoon

Cumin powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Nutmeg powder – 1/3 teaspoon

Salt to taste

Sugar – 1/2 teaspoon

Butter – 2 tablespoon

Oil – 1 tablespoon

Cilantro or coriander leaves, cream and butter to garnish

Method

1. Soak black lentil or sabut udad and kidney beans or rajma overnight in sufficient water.

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

3. Drain the water of soaked lentil and rinse well.

4. Pressure cook with 3 cup water, crushed cardamom, clove, cinnamon and bay leaf.

5. After 1 whistle reduce the heat and pressure cook on simmer for 30 minutes. Let the pressure settle down on it’s own.

6. Grind ginger, garlic and tomatoes into a smooth paste.

7. Heat oil and butter in a pan. Add cumin seeds and let them splutter.

8. Add finely chopped onions and green chilli. . Fry till onions becomes brown.

9. Add tomato, ginger and garlic paste.

10. Add salt, cumin powder, coriander powder, turmeric powder, garam masala powder and kashmiri red chilli powder. Saute till oil leaves the sides.

11. Add 2 teaspoon beaten cream and saute for a minute again.

12. Add boiled dal and rajma. Mix well. Add 1 cup water. When it starts to boil reduce the heat.

13. Cook on simmer for 20 – 25 minutes. Keep stirring on regular intervals to avoid sticking at the bottom.

14. Now add nutmeg powder and remaining well beaten cream. Mix well and remove from heat.
Garish with cream, cilantro or coriander leaves and butter.

Serve hot with naan, roti or Indian flat bread, paratha or any bread. Even you can serve it with butter naan, steamed rice, jeera rice, pulao or fried rice.

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.

Instagram

Karela Nu Shaak Or Gujarati Bitter Gourd Stir Fry

Karela nu shaak or bitter gourd stir fry from Gujarati cuisine.
A no onion garlic delicious stir fry without any bitterness.
If you don’t like the bitterness at all then you can peel the skin of karela before using. This way you will get a finger licking taste without any bitterness. I don’t like to reduce the nutrients so I didn’t.

Considered the most despicable vegetable of all, the karela is high in nutrients and provides numerous health benefits.
Bitter gourd, or karela in Hindi, is relished for its benefits and despised for its bitter taste.
It is an excellent source of vitamins B1, B2, and B3, C, magnesium, folate, zinc, phosphorus, manganese, and has high dietary fibre. It is rich in iron, and contains twice the beta-carotene of broccoli, twice the calcium of spinach, and twice the potassium of a banana, according to Health.com
Source

Monday again and this week’s 201 #Foodiemonday bloghop theme is #JamvaChaloJi. This week Mayuri Patel who blog at Mayuris Jikoni suggested the theme. Do visit her space for some awesome bakes and delicious authentic and innovative recipes. We have to share any Gujarati recipe this week.

Earlier posted an easy Tamatari karela or bitter gourd with tomato.

Recipe is very easy to make. I have used peanut but its totally optional. If you don’t like peanut omit it. In Gujarati cuisine jaggery or sugar added to this stir fry. I have used jaggery powder instead of sugar and used only 1 teaspoon. If you like the sweetness, you can add more sugar or jaggery. If you are using jaggery, use grated or powderd jaggery. And if you don’t like the sweet taste skip jaggery or sugar.
Recipe source – Tarla Dalal

Recipe

Karela or bitter gourd – 2 large

Potato – 2 medium

Cashew nuts – 3 tablespoon

Peanut – 3 tablespoon, dry roasted and crushed, optional

Cilantro or coriander leaves – handful, chopped

Salt to taste

Powdered or grated jaggery – 1 – 2 teaspoon or to taste

Cumin seeds – 1/2 teaspoon

Hing or asafoetida – 1/4 teaspoon

Turmeric powder – 1/4 teaspoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Red chilli powder – 1/2 teaspoon

Amchur or dry mango powder – 1 teaspoon

Oil – 3 tablespoon

Method

1. Cut off the tips from both ends of bitter gourd or karela. Cut lengthwise, make half. Now cut into thin slices. You can scrap or peel the karela if you don’t like the bitterness at all. Discard the hard seeds.

2. Rinse karela pieces and drain the water. Marinate with 1 teaspoon salt and keep aside for 15 – 30 minutes.

3. Press the karela with your palm and squeeze all the water well. Wash the karela 2 – 3 times again in running water. Squeeze well.

4. Peel and chop the potatoes in small cubes. Rinse and keep aside.

5. Cut the cashew nuts nuts into 4 pieces.

6. Heat oil in a pan.
Add cumin seeds, hing or asafoetida and turmeric powder.

7. When cumin starts to splutter add squeezed karela or bitter gourd in it.
Mix and cover the pan. Cook on low flame for 10 – 12 minutes. Stir in between.

8. Add cubed potatoes and salt. Mix well and cover again. Cook for 10 – 12 minutes again. Keep stirring.

9. When potatoes become tender and karela becomes crisp add broken cashew nuts, chopped cilantro or coriander leaves and dry roasted and crushed peanuts if using. Mix well and cook for 2 – 3 minutes.

10. Now add cumin powder, coriander powder, red chilli powder and amchur or dry mango powder.
Mix well and sate for 2 – 3 minutes.

11. Your karela nu shaak or Gujarati style bitter gourd with cashew nuts is ready. Garnish with cilantro or coriander leaves and serve with roti, paratha or steamed rice.

Notes
1. You can use sugar instead of jaggery.
2. If you don’t like peanut skip it.
3. In Gujarati cuisines jaggery or sugar must be added but if you don’t like the sweetness omit jaggery or sugar.

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.

Instagram

Kathal Paneer Kofta Curry Or Raw Jackfruit And Cottage Cheese Balls In Gravy

Kathal paneer kofta curry or raw jackfruit and cottage cheese balls in gravy.
Gravy is rich creamy and delicious without cashew nuts or almond. Only nutritious melon seeds are used to thickened the gravy.
Low calorie and protein, vitamins and mineral rich melon seeds are not only excellent for thickened the gravy but also enhance the taste.

Melons derive their rich colour from beta carotin, which is good for eye.Dried melon seeds contain unsaturated fats and fibers. Watermelon seeds are rich in lysine, which can work wonders for diabetics.

Summers are here! And if there is one thing we can be thankful for in this scorching weather, it would have to be all the delicious fruits the season brings with it. A variety of Melons are seen at this time of the year, being sold by fruit vendors across the country at local vegetable markets.
Summer melons, be it musk melon, watermelon or honey dew melon, are packed with a dozen health benefits. But while relishing on the juicy flesh, have you been discarding the seeds laden with nutrition and health benefits? According to Healing Foods, it strongly recommends loading up on these miniature nutritional bombs you have ignored all your life. It notes, “Eat the seeds: The dried seeds contain unsaturated fats and fibers, makes nutritious addition to savoury dishes”.

Macrobiotic Nutritionist and Health Practitioner, Shilpa Arora says, “Everything begins with the seeds. These are living foods that give each cell in our body a renewed energy. All seeds are loaded with enzymes that aid digestion and absorption. In fact they have more enzymes than the actual fruit in the concentrated form.”

She goes on to say, “Summer melon seeds are great source of energy like magnesium, which is vital for a healthy heart. It is great for diabetics as it is loaded with essential amino acids like lysine and tryptophan. Melon seeds also provide a wonderful cure for insomnia because tryptophan induces relaxation and sleep.”

To read more about health benefits of melon seeds click here.

You may like some more kofta recipe on this blog.

1. Methi paneer kofta in palak gravy or fenugreek and cottage cheese balls in spinach gravy

2. Paneer kala chana kofta curry

3. Mint paneer kofta

4. Matar kofta

5. Aloo kofta curry

6. Soya kofta

7. Malai kofta

Monday again and this week’s 198 #Foodiemonday bloghop theme is Eid With Foodies.

My contribution is this delicious and easy to make kathal paneer kofta curry or raw jackfruit and cottage cheese balls in gravy. You can use your appe pan to fry the kofta in less oil. Fresh cream can be added in the gravy, I didn’t. If you don’t have melon seeds then you can use cashew nuts or almond or poppy seeds paste instead of melon seeds.

Recipe

For kofta

Kathal or jackfruit – 250 gram, boiled

Paneer or cottage cheese – 1 cup, crumbled

Besan or chickpea flour – 2 tablespoon

Salt to taste

Ginger – 1 inch piece, grated

Green chilli – 1 – 2, finely chopped

Bhaja moshla or roasted mixed spice powder – 1 teaspoon, get a recipe here
https://batterupwithsujata.wordpress.com/2018/03/18/roasted-mixed-spice-powder-or-bhaja-moshla/

Cumin powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

For gravy

Onion – 2, medium

Garlic – 4 – 5

Ginger – 1 inch piece

Tomato – 2, large

Green cardamom – 3

Clove – 3

Cinnamon – 1 inch piece

Salt to taste

Sugar – 1/2 teaspoon

Melon seeds – 3 tablespoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Slit green chilli – 2, optional

Oil – 3 – 4 tablespoon

Water – 2 cup

Method

1. Soak the melon seeds in warm water for 15 minutes.

2. Grind onions, garlic and ginger into smooth paste.

3. Grind tomatoes, green cardamom, cinnamon, cloves and melon seeds separately.

4. Mash the crumbled paneer or cottage cheese well to make smooth.

5. Squeeze the water of boiled kathal or jackfruit.

6. Mix with mashed paneer, besan or chickpea flour, salt, grated ginger, chopped green chilli, bhaja moshla or roasted mixed spice powder, cumin powder and garam masala powder.

7. Mix everything well and make small balls.

8. Heat oil in a pan. Fry the balls till golden brown from all the sides. Place the fried balls on a paper towel. If you want, you can use appe pan to fry the kofta in less oil. Or use your air frier to make kofta balls brown.

9. In the same oil fry onion, garlic and ginger paste till onion mixture starts to change it’s colour.

10. Now add ground tomatoes, green cardamom, cinnamon, cloves and melon seeds paste.

11. Saute and add salt, sugar, cumin powder, coriander powder, turmeric powder, garam masala powder and kashmiri red chilli powder.

12. Saute till oil leaves the sides. Add water and 2 slit green chilli. Let it boil.

13. When it starts to rolling boil reduce the heat. Cook on simmer for 15 – 20 minutes.

14. Add fried kofta and cook for 2 minutes more.

15. You can add 1 – 2 tablespoon cream if you want. Remove from heat.

16. Garnish with cilantro or coriander leaves.
Serve hot with steamed rice, roti, paratha, naan, puri pulao, jeera rice, fried rice or any bread.

Notes

1. Cashew nuts, almond or poppy seeds paste can be used instead of melon seeds.

2. You can use your appe pan or air frier to fry the kofta in less oil.

3. Use chilli according to your taste.

f 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.

Okra / Lady’s Finger Or Bhindi Korma

Okra/lady’s finger or bhindi korma.
Bored of regular bhindi or okra fry or masala stir fry? Try this restaurant style rich, spicy, aromatic and delicious gravy of okra. Never heard of bhindi korma right? Try it, I am sure you will love the taste.
You can also make it as a party side dish. Everyone will enjoy the finger licking taste of this bhindi korma. Cashew, almond and melon seeds gives the gravy rich taste and texture. And whole spices makes it flavourful.

You may like some more korma recipes on this blog.

1. Soya chunks or soya nugget korma

2. Savoury rasgulla korma

3. Egg korma

And get two more okra recipes here.

1. Sarso bhindi or okra in mustard sauce

2. Okra with one teaspoon oil

Okra can double as a nutritional powerhouse filled with vitamins, minerals, and other nutrients that provide an array of health benefits from treating diabetes to preventing kidney disease.

A single cup of raw okra has a little over 30 calories, about 3 grams of dietary fiber, 2 grams of protein, 7.6 grams carbohydrates, 0.1 grams of fat, 21 milligrams of vitamin C, around 88 micrograms of folate, and 57 milligrams of magnesium. This makes okra a nutrition hero and a very available food when it comes to our health.
Whether you consume okra stewed, boiled, fried, or even in pickled form, you can reap the health benefits of this little green vegetable any time of the year. Here’s how:
1. Alleviates Asthma
2. Lowers Cholesterol
3. Manages Diabetes
4. Boosts Immune System
5. Prevents Kidney Disease
6. Promotes Healthy Pregnancy
Read more about health benefits of okra here.

To make this lip-smacking korma you can fry the okra and make masala previously. For masala fry chopped onion, garlic, ginger, cardamom, cinnamon, cloves, soaked cashews, almond and melon seeds. Let it cool down and grind to make smooth paste.
I have used cashews and almond both 1 tablespoon each. But if you want you can use 2 tablespoon only cashews or almond.

You can use any fried vegetable, eggs, chicken in this gravy instead of okra.

Recipe

Bhindi/okra or lady’s finger – 250 gram

Tomato – 2, chopped

Onion – 2, sliced

Garlic – 3 – 4, chopped

Ginger – 1/2 inch piece, chopped

Green cardamom – 3

Cinnamon – 1/2 inch piece

Cloves – 3

Melon seeds – 2 tablespoon

Cashew nuts – 1 tablespoon

Almond – 1 tablespoon

Salt to taste

Cumin powder – 1 & 1/2 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Kashmiri red chilli powder – 1 tablespoon

Green chilli – 2, slit

Coconut milk – 1 cup

Water – 1 cup

Oil – 4 tablespoon + to fry okra

Method

1. Soak almond, cashews and melon seeds in hot water. Peel the almonds when cool and drain the water. You can use 2 tablespoon only almond or cashew nuts.

2. Rinse bhindi or okra well. Drain the water and spread on a plate.

3. Cut off the tips from both ends. If you are using small or medium sized okra keep it whole. Or if using large size make them half.

4. Heat sufficient oil and fry all the bhindi or okra till light brown and keep aside.

5. Heat 2 tablespoon oil in a pan. Add green cardamom, cinnamon, cloves, onion, garlic and ginger.

6. When onions starts to change it’s colour add the tomatoes. Saute till tomatoes becomes mushy. Now add soaked almond, cashews and melon seeds. Mix well and switch off the heat.

7. When it cool down grind to make a smooth paste.

8. Heat 2 tablespoon oil again. Add the ground paste, salt, cumin powder, coriander powder, turmeric powder, garam masala powder and kashmiri red chilli powder. Saute till oil leaves the sides.

9. Add coconut milk, water and 2 slit green chilli. Mix well. When it starts to boil reduce the heat.

10. Cook on simmer for 10 minutes. Stir in between.

11. Add fried bhindi or okra. Mix and cook on simmer for 10 minutes more.

12. Your delicious okra or bhindi korma is ready. You can add 1 – 2 tablespoon fresh cream at the end if you like.

13. Serve with steamed rice, pulao, jeera rice, fried rice, roti, paratha, puri or any bread.

Notes
1. You can air fry the okra instead of deep frying.
2. Add slit green chilli more or less according to your taste.
3. You can use any fried vegetable, eggs or chicken in this gravy instead of okra or bhindi.

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.

Schezwan Paneer

Schezwan paneer.
A lip-smacking Indo Chinese style paneer or cottage cheese dish to make quickly and easily. Its a most favourite paneer dish among my family and friends.
I have made it simple only with cottage cheese, onion, garlic, chilli, vinegar and some sauce. But you can use capsicum, red, yellow bell peppers, baby corn, sweet corn, beans, broccoli or any vegetables of your choice. I have used homemade paneer or cottage cheese. Get the recipe of cottage cheese here.

My paneer hater family members also love this dish 😀. Not only that its a quiet easy and quick to make. You can serve it as a teatime snack or side dish or as sandwich stuffing. Yes it will also great as sandwich stuffing. I am sure there will be no leftover but if you have some leftover Schezwan paneer make sandwiches with it and enjoy 😊

Recipe

Paneer or cottage cheese – 3 cup, cubed

Onion – 2 large, sliced

Garlic – 3 – 4, minced or finely chopped

Green chilli – 1 – 2, chopped

Tomato – 1 large, sliced

Schezwan sauce or chutney – 2 tablespoon

Vinegar – 2 tablespoon

Tomato sauce – 1 – 2 tablespoon

Soya sauce – 2 teaspoon

Chilli sauce – 2 teaspoon

Salt to taste

Oil – 3 tablespoon

Method

1. Mix vinegar, Schezwan sauce, tomato sauce, soya sauce and chilli sauce in a bowl and keep aside.

2. Heat oil in a pan or wok. Add garlic, onion and green chilli.

3. When onion becomes translucent add tomato. Saute till tomato becomes mushy.

4. Now add cubed paneer or cottage cheese and salt. Mix well. Add salt carefully because we have to add sauce and all the sauce has salt.

5. Add the mixture of soya, tomato, chilli sauce, schezwan sauce and vinegar. I like my dish with little sweetness so added 2 tablespoon tomato sauce. If you like less sweet first add 1 tablespoon tomato sauce, taste when done and add 1 tablespoon more if require.

6. Mix and saute till paneer or cottage cheese coated well with sauce. Taste and adjust salt and tomato sauce if require.

7. Garnish with scallion or onion green and tomato slices. Serve hot.

Notes
1. You can use capsicum, red, yellow bell pepper, baby corn or any vegetables.
2. Add chilli or chilli sauce according to your taste.

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.