side dish – Batter Up With Sujata

Shahi Dum Aloo

Shahi dum aloo. A no onion garlic rich creamy and delicious curry. Easy to make spicy and flavorful curry to paired with puri, paratha, roti, fried rice, jeera rice or pulao. A perfect side dish for this festive season.

On upcoming Navaratri which starts from 7th October this year, many people avoid onion garlic on these days. So here is a mouthwatering and easy recipe for you. You can also make it to serve as Bhog prasad with Luchi, Basanti pulao, Bhuni khichuri or Bengali pulao. I have served it with basanti pulao.

Potatoes are always comes to our resque when no other vegetables available for some reason. I always store potatoes when my vegetable vendor is on leave. Versatile potatoes are

• Packed With Nutrients.

• Contain Antioxidants. Potatoes are rich in compounds like flavonoids, carotenoids and phenolic acids

• May Improve Blood Sugar Control

• May Improve Digestive Health

• Naturally Gluten-Free

• Incredibly Filling

• Extremely Versatile

To read more about health benefits of potato click here.

Some fragrant spices are used to make this potato curry flavorful. I have used ground paste of these spices. You can also use these cardamom, cloves and cinnamon in tempering or tadka. If you are using in tempering don’t forget to crush the whole spices in a mortar pestle. But I like my gravy smooth and many people don’t like if these whole spices comes in mouth while eating. So to make the gravy smooth and creamy grind the spices into a smooth paste. And you can also add 1-2 tablespoon fresh cream at the end of cooking if you want.

Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.

Recipe

Small potatoes – 500 gram

Tomato – 1 medium, chopped

Green chilli – 3-4 or to taste

Ginger – 1 inch piece

Cashew nuts – 10

Melon seeds – 1 tablespoon

Poppy seeds or khas khas – 1 tablespoon

Green cardamom – 3

Cinnamon – 1/2 Inch piece

Cloves – 3

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Curd or yogurt – 4 tablespoon

Mustard oil – 3 tablespoon

Salt to taste

Sugar – 1/2 teaspoon

Kasuri methi – 1 teaspoon

Water – 1&1/2 cup + 4 tablespoon

Ghee or clarified – 2 teaspoon

Cilantro or coriander leaves – to garnish

Method

1. Boil the potatoes in a pressure cooker for 2 whistle. Don’t make too soft because we will fry the potatoes. If you don’t have small potatoes then you can also use large size potatoes. Cut the boiled potatoes in large pieces before frying.

2. Let the cooker cool down. Take out the potatoes and peel them. Prick the potatoes with a fork and keep aside.

3. Dry grind poppy seeds, melon seeds and cashew nuts. Add 3-4 tablespoon water and grind again. Make a smooth paste. Pour the paste into a bowl. Mix well beaten curd or yogurt with the mixture and keep aside.

4. In the same grinder grind tomato, ginger, 1-2 green chilli, cinnamon, green cardamom and cloves. You can use green cardamom, cinnamon and cloves for tempering or tadka but I recommend to grind everything into a smooth paste to get creamy smooth gravy. And the whole spices will not come in mouth while eating.

5. Heat oil in a pan. Add potatoes and salt. Fry till potatoes becomes golden brown.

6. Add tomato, ginger, green chilli, cardamom, cinnamon and cloves paste. Mix well. Add cumin powder, turmeric powder, coriander powder and Kashmiri red chilli powder. Saute till oil leaves the sides.

7. Reduce the heat and add cashew nuts, melon seeds and poppy seeds paste mixed with curd or yogurt. Saute till everything dried up and oil leaves the sides. Don’t increase the heat. Cook on simmer to avoid curdling the yogurt.

8. Add 1 & 1/2 cup water, sugar, 2-3 green chilli and little salt. Remember we have added salt in potatoes.

9. Increase the flame. When the gravy starts to rolling boil reduce the heat. Cook on simmer for 10-15 minutes. Or till you get your desired consistency.

10. Crush Kasuri methi with your palm and add in potatoes. Taste and adjust the salt if required. Add a dollop of ghee or clarified butter and remove from heat. You can add 1-2 tablespoon fresh cream if you like. I didn’t.

11. Garnish with chopped cilantro or coriander leaves. Serve with any pulao, steamed rice, puri, luchi, naan, paratha or any Indian flatbread.

Notes

1. You can use almond instead of cashew nuts.

2. Use chilli according to your spice tolerance.

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

Facebook page

Follow on

Twitter

Instagram

Sri Lankan Egg Curry

Sri Lankan egg curry. A spicy aromatic and lipsmackingly delicious curry from Sri Lankan cuisine. If you’re bored of your regular egg curry then try this egg curry with a completely different taste and flavour.

Coconut milk and spices made this curry superbly delicious. I always love to use aromatic spices. And this curry is absolutely flavorful and mouthwatering. Usually Srilankan curry powder, fish flakes and pandarus leaves are used in this curry. But I don’t have these ingredients. So I used all the spices of Sri lankan curry powder separately. And skipped pandarus leaves and fish flakes. Believe me taste is too good.

Earlier shared some more egg curry recipes on this blog.

. Dim kosha or spicy egg curry

. Eggs in green curry

. Dim posto or eggs in poppy seeds gravy

. Kerala egg roast with potato

. Egg korma

. Eggs in mustard gravy

. Egg with yogurt sauce

. Spicy egg or masala egg

. Piperade with Indian spices

And you may also like to try South Indian turnip curry from Priya Iyer. I am going to try it soon.

I don’t like my curry too hot. But if you like the curry more spicy and hot then you can use 1-2 chopped green chilli. I have used whole dry red chilli for tempering. To make the curry more spicy break or chop the red chilli into 2-3 pieces. Don’t skip the powdered spices. These spices will make your curry flavorful and delicious.

Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.

Recipe

Egg – 3-4, hard boiled

Onion – 1 large, thinly sliced

Garlic – 3 cloves, minced or grated

Ginger – 1 inch piece, grated

Tomato – 2 medium, finely chopped

Mustard seeds – 1/2 teaspoon

Curry leaves – 1 spring

Dry red chilli – 2

Fennel or sounf powder – 1 teaspoon

Cumin powder – 1 teaspoon

Coriander powder – 1/2 teaspoon

Red chilli powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Cardamom powder – 1/2 teaspoon

Cinnamon powder – 1/4 teaspoon

Cloves powder – 1/8 teaspoon

Mace or javitri powder – 1/8 teaspoon

Salt to taste

Red chilli powder – 1/2 teaspoon or to taste

Thick coconut milk – 1 cup

Water – 1/4

cup Oil – 3 tablespoon

Cilantro or coriander leaves for garnishing

Method

1. Peel the hard boiled eggs. Make some slit on the eggs with a knife.

2. Heat oil in a pan. Fry the eggs till light golden brown and remove from oil.

3. In the same oil add mustard seeds. When mustard seeds starts to splutter add dry red chilli and curry leaves. You can chop or break the dry red chilli in 2-3 pieces, if you want to make your curry hot.

4. Now add garlic and sliced onion. You can also add 1-2 chopped green chilli with sliced onion if you want.

5. When onion becomes light brown add tomatoes, salt and all the spice powder. Saute till tomato becomes mushy.

6. Add coconut water and water. Add a few finely chopped curry leaves. Let it boil. You can also add 1-2 slit green chili if you want.

7. When it starts to rolling boil add the eggs and reduce the heat. Cover the pan and cook on simmer for 5-6 minutes.

8. Switch off the heat. Garnish with cilantro or coriander leaves. Serve hot with steamed rice, Pulao, Barista fried rice, Bengali pulao, Fried rice, or any bread.

Recipe note – Use chilli according to your spice tolerance.

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

Facebook page

Follow on

Twitter

Instagram

Yogurt Chicken

Yogurt chicken. A lipsmackingly delicious spicy Flavorful dry chicken curry without much spices. A spicy kick from green chilli and black pepper and flavoured with roasted cumin powder. That’s it. You don’t need onion garlic or any other spices and oil to make this tangy spicy chicken. Interesting isn’t it?

Serve this dry chicken as a starter or a side dish with pulao, fried rice, biryani or any bread. If you are on a restricted diet or don’t like to use much spices then its perfect for you.

Got this recipe recently from my loving sister Anju Arora. Anju makes this mouthwatering chicken curry frequently. And now it’s my favourite recipe to make in a jiffy. Thanks a lot Anju for this wonderful recipe.

I have used homemade thick curd or yogurt to make this curry. Don’t use watery curd or yogurt. If you don’t have thick curd then strain the curd with a strainer to get thick curd. Watery yogurt will curdle after adding in the chicken. You can use green chilli and black pepper powder according to your spice tolerance. I like my curry chatpata or spicy. Best part is you need only 1 teaspoon butter to make half kg chicken. You can use olive oil instead of butter if you want. I have used leg pieces but you can also use curry cut chicken.

Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.

Recipe

Chicken – 1/2 kg

Butter – 1 teaspoon

Yogurt or curd – 1 cup

Green chilli – 2-3 or to taste

Roasted cumin or bhuna jeera – 2 teaspoon

Black pepper powder – 1/2 teaspoon or to taste

Method

1. Wash the chicken well, drain the water and keep aside. I have used 5 leg pieces but you can also use curry cut chicken.

2. Heat butter in a pan or wok. I used Amul salted butter. Add chicken pieces and salt. Fry on high heat for 5 minutes. Stir in between.

2. After 5 minutes reduce the heat. Cover and cook on simmer for 10 minutes. Chicken will release water so you don’t need to add water.

3. Blend thick curd with green chilli and 1 teaspoon roasted cumin powder. Use your mixer grinder to blend the curd or yogurt. Remember don’t use watery curd. If you don’t have thick curd then strain the curd with a strainer to get thick yogurt or curd.

4. After 10 minutes remove the cover and add the blended curd and green chilli. If you want your chicken more spicy or hot use slit green chilli. Mix well. Adding whole green chilli with curd is optional, you can skip this step if you don’t like your chicken hot.

5. Increase the flame and cook on high heat for 5 minutes. Curd will curdle if unattended so don’t forget to keep stirring.

6. Again reduce the flame and cover. Cook on simmer for 10-15 minutes or till chicken becomes tender. Check in-between. Timing depends on the quality of chicken.

7. When chicken becomes tender remove the cover and cook on high heat. Keep stirring. When chicken is about to dried up add black pepper powder and mix well. Taste and adjust salt if required.

8. Cook till chicken completely dried up or you can see the butter leaves the sides. Add 1 teaspoon roasted cumin powder, mix and remove from heat. Your yogurt chicken is ready. Serve hot as a side dish with pulao, fried rice, biryani or any bread. Or enjoy it as a starter.

Recipe note –

1. If you want your chicken less tangy use 1/2 to 3/4 cup curd or yogurt. And if you want to make more tangy add a dash of lemon juice before serving.

2. Olive oil can be used instead of butter.

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

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

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

Facebook page

Follow on

Twitter

Instagram

Kaju Curry/No Onion Garlic Curry

Wishing a very happy Janmashtami to you all and your family. May Lord Krishna fill your life with bliss and joy. May God bless you all with good health, happiness and prosperity 🙏

Kaju or cashew nut curry. A no onion garlic rich creamy, mildly spicy and delicious tomato based gravy with fried cashew nuts. A scrumptious side dish to serve with paratha, puri or any bread and rice dishes.

You can also make it with onion garlic. Also sharing the recipe below with onion and garlic. You may like some Janmashtami special recipes on this blog. Click on the link for recipe.

1. Apple coconut fudge or barfi

2. Chhena kheer

3. Malpua

4. Mohanbhog

5. Makhana curry

And many other dessert, sweet and no onion garlic satwik recipes. Or you might like to try Janmashtami prasad thali to celebrate the festival from the blog of Poonam Bachhav.

This Kaju curry is completely Satwik recipe. But you can also make it with onion garlic if you want as I mentioned above. To make with onion garlic fry the roughly chopped onion, garlic cloves, ginger and green chilli. When onion becomes translucent add tomatoes. Saute till tomato becomes mushy. Let the sauteed mixture cool down and grind into a smooth paste. Then follow the steps as given below. Add the ground mixture in oil instead of tomato green chilli and ginger paste.

I served this delicious Kaju curry with paratha. To make paratha in a bowl mix 1 cup maida or refined flour and 1/2 cup whole wheat flour or atta. You can use only maida or only atta if you want. Add 1/4 teaspoon salt and 2 teaspoon oil or ghee. Mix well. Now add water gradually to make a smooth dough. Smear the dough with half teaspoon of oil. Cover and keep aside for 30 minutes. Make medium sized balls and roll into a thin roti with the help of little flour. Fold the round roti into half then fold again into a triangle. You can spread ghee on both layers. Fry the triangle paratha from both sides on a griddle or tawa.

Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.

Recipe

Kaju or cashew nuts – 3/4 cup

Ghee or clarified butter – 1 teaspoon

For gravy

Tomato – 3 medium

Ginger – 1/2 inch piece

Green chilli – 2-3 or to taste

Cashew nuts or Kaju – 2 tablespoon

Poppy seeds or khas khas – 2 tablespoon

Melon seeds – 2 tablespoon

Oil – 3 tablespoon

Salt to taste

Sugar – 1/2 teaspoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Fresh cream – 2 tablespoon

Kashmiri red chilli powder – 1&1/2 teaspoon

Garam masala – 1/2 teaspoon

Kasuri methi – 1/2 teaspoon

Water 1&1/2 cup + 4 tablespoon

Cilantro or coriander leaves – 1 tablespoon, chopped, optional

Method

1. Dry grind cashew nuts, poppy seeds and melon seeds into a fine powder. Add 4 tablespoon water and grind again to make smooth paste.

2. Grind chopped tomatoes, 1-2 green chilli and ginger. Make a smooth paste.

3. Heat one teaspoon ghee or butter in a pan. I used ghee. Add the cashew nuts or Kaju and fry on low medium heat till light golden brown. Take out the cashews and ghee and place on a plate.

4. In the same pan heat 3 tablespoon oil. You can use ghee or butter if you want. Add tomato, chilli and ginger paste, cumin powder, coriander powder, turmeric powder, Kashmiri red chilli powder, salt and sugar. Saute till oil leaves the sides.

5. Add cashew nuts, melon seeds and poppy seeds paste and fresh cream. Saute again till everything dried up and oil leaves the sides.

6. Add water and let it boil for 4-5 minutes on low heat. Stir in between to avoid sticking to the bottom.

7. Now add the fried cashew nuts, 1-2 slit green chili and chopped cilantro or coriander leaves . Reserve some fried cashew nuts for garnishing. Cook again for 3-4 minutes.

8. Crush the Kasuri methi with your palm and add in the gravy. Mix well.

9. Add garam masala and remove from heat. I have used homemade Bengali garam masala. Get the recipe here.

10. Garnish with cilantro or coriander leaves and fried cashew nuts. You can also use fresh cream to garnish your Kaju curry. Serve with paratha, puri, or any bread and rice dishes.

Notes

1. You can use ghee or butter instead of oil to make the gravy.

2. You can also use 1-2 tablespoon more cream at the end if you want.

3. Dry roasted cashew nuts can be used instead of fried cashew nuts.

4. Use green chilli according to your taste.

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

Facebook page

Follow on

Twitter

Instagram

Noodles With Red Cabbage And Roasted Drumstick

Noodles with red cabbage and Chinese style roasted chicken drumstick. Noodles with stir fried red cabbage taste awesome. Enjoy the noodles with delicious crisp Chinese style roasted chicken drumstick made with only one spoon of olive oil.

I have served this noodles with this roasted chicken drumstick but you can enjoy these drumsticks as a side dish or starter. You can also serve this noodles with chilli chicken, chilli paneer, manchurian or any other side dish. Or enjoy it on it’s own. You may also like Gobi manchurian from my fellow blogger Kalyani’s blog to serve with this noodles.

I have some fresh large red chilli/red Jalapeno or red chilli pepper. These chillies are not hot at all. We love the taste of these red chillies and earlier used in Spicy chicken curry and some other recipes. And also used red cabbage and capsicum with tomato, onion, garlic and green chilli to make this delicious noodles.

If you are making it for kids reduce the amount of green chilli, chilli sauce and schezwan sauce. And if you want your noodles hot use 1 tablespoon each. You can also use bell peppers, cabbage, beans, carrots, baby corn, broccoli, mushrooms or any vegetable with red cabbage . I don’t have yellow bell pepper but if you have, use it to make your noodles more colorful. Vinegar soaked green chilli taste great with noodles. Serve a small bowl of vinegar soaked green chilli with tomato and chilli sauce with this noodles. Your family members or guests can add it to their plate according to their taste.

Subscribe the blog with your mail address to get all the recipes straight to your mailbox immediately after publishing.

Recipe

Noodles – 150 gram

Red cabbage – 2 cup, shredded

Fresh large red chilli or Jalapeno – 4

Capsicum – 1, sliced

Tomato – 1 sliced

Onion – 1 large, sliced

Garlic – 5-6 cloves, minced

Green chilli – 3-4, finely chopped

Ginger – 1/2 inch piece, grated

Soya sauce – 1&1/2 tablespoon

Chilli sauce – 1/2 tablespoon

Schezwan sauce or chutney – 1/2 tablespoon

Tomato ketchup – 1/2 tablespoon

Vinegar – 3 tablespoon

Black pepper powder – 1/2 teaspoon

Oil – 2 tablespoon + 1 teaspoon

For roasted chicken drumstick

chicken leg piece – 4

Soya sauce – 1/4 teaspoon

Olive oil – 1 tablespoon

Garlic paste – 1/2 tablespoon

Lemon juice – 2 teaspoon

Salt to taste Chilli flakes – 1/4 teaspoon, optional

Black pepper powder – 1/2 teaspoon or to taste

Method

1. Boil the noodles as directed on the package. Rinse the noodles with tap water and spread on a plate and toss with 1 teaspoon oil to prevent sticking.

2. In a bowl mix soy sauce, tomato sauce or ketchup, chili sauce, schezwan sauce, black pepper powder and 1 tablespoon vinegar.

3. In a small bowl soak 2 finely chopped green chilli in 2 tablespoon vinegar and keep aside.

4. Chop the red chilli pepper or large red chilli lengthwise.

5. Heat oil in a pan. Add minced garlic, onion and 1-2 chopped green chilli. Fry till onion becomes translucent.

6. Add grated ginger and tomato. Saute for a minute. Add shredded red cabbage, fresh large red chilli and capsicum. Saute for 2-3 minutes.

7. Add all the sauce mixture. Mix well. Now add noodles, salt and 1 tablespoon vinegar soaked green chilli. Toss everything well. Add salt carefully because all the sauce includes salt.

8. Remove from heat when noodles are coated well with sauce. Taste and adjust salt and sauce if required. Sprinkle some vinegar soaked green chilli on the noodles. Serve hot with Chinese style roasted chicken drumstick or chilli chicken chilli paneer or manchurian.

Chinese style roasted chicken drumstick

1. Preheat the oven at 200°. Line a baking tray with aluminum foil or parchment paper.

2. Make a few cuts on the chicken legs with a sharp knife Marinate the chicken with soy sauce, salt garlic paste, chilli flakes, black pepper powder, lemon juice and olive oil. Mix everything well, cover and refrigerate for one hour.

3. Arrange the chicken legs on lined baking tray.

4. Roast the chicken in preheated oven at 200° for 25-30 minutes or until chicken pieces becomes brown and cooked.

5. Turn the drumsticks upside down and bake 10 minutes again. Serve hot with noodles or as a starter.

Notes

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

2. Bell peppers, baby corn, cabbage, beans, broccoli, mushrooms or any vegetable can be used in the noodles.

3. You can use 1/2 tablespoon more chilli sauce and schezwan sauce to make your noodles hot.

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

Facebook page

Follow on

Twitter

Instagram

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.

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

Facebook page

Follow on

Twitter

Instagram

Microwave Chicken

Microwave chicken. Again sharing a simple yet absolutely delicious chicken recipe in an easy peasy way. Just mix everything and microwave for 8 to 10 minutes and your chicken curry is ready with only 2 teaspoon oil. Easy isn’t it?

Earlier shared one more no oil microwave chicken or Hariyali chicken on this blog. In this recipe I used only 2 teaspoon oil. If you want more spicy add some more slit or chopped green chilli and red chilli powder. You can serve it with any bread or rice dishes. I served it with steamed rice and Beetroot green stir fry.

This Monday our 304 #Foodiemonday bloghop theme is Side Ka Kamaal suggested by Priya Vijaykrishnan who blog at Sweet Spicy Tasty. Priya suggested us to share any side dish. My contribution is this easy and healthy chicken curry for this theme. Priya has a wonderful collection of South Indian recipes on her blog. As the name of her blog you can get many other different types of sweet spicy and tasty recipes on her space. I recently bookmarked her Vegan kootu curry to try.

This is a microwave recipe. But you can also make it on stove top in the same way. Use a nonstick pan to fry the onions in less oil. Or you can use barista or fried onions too. Use green chilli according to your taste. To make more spicy add some more chopped or slit green chili and red chilli powder. Or if you are making for kids omit chilli. You don’t need to add water. Chicken will release enough water to cook. You can add a spoonful of ghee or clarified butter at the end if you want.

Recipe

Chicken – 500 gram

Curd or yogurt – 5 tablespoon

Ginger garlic paste – 2 tablespoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Turmeric powder – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Onion – 2 large

Mustard oil – 1 teaspoon, optional

Slit green chilli – 3-4 or to taste

Lemon juice – 1 teaspoon

Vegetable oil – 1 teaspoon

Salt to taste

Method

1. Marinate the chicken pieces with salt, curd, cumin powder, coriander powder, turmeric powder, Kashmiri red chilli powder, ginger garlic paste, lemon juice and mustard oil if using. Mix everything well. Cover and keep it in refrigerator for one hour.

2. Thinly slice the onions. In a microwavable glass bowl mix sliced onion and 1 teaspoon vegetable oil. Microwavable on high power for 2 minutes. Stir and microwavable again for 1-2 minutes or till onion slices becomes brown.

3. After 1 hour take out the marinated chicken from refrigerator. Mix brown onion slices into the chicken. Reserve 2 tablespoon for garnishing. You can grind the brown onion and add brown onion paste into the chicken if you like smooth gravy.

4. Add slit green chilli according to your taste.

5. Mix and microwave on high power for 8-10 minutes. Use a loosely covered microwavable glass bowl. Check after 8 minutes. Stir well and microwave again for 1-2 minutes if require.

6. Garnish with fried sliced onion and cilantro or coriander leaves. Serve with steamed rice, jeera rice, pulao or any bread.

Notes

1. Use chilli according to your taste.

2. Barista or fried onions or paste of fried onions can be used in the chicken.

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

Facebook page

Follow on

Twitter

Instagram

Baked Bitter Gourd Or Karela

Baked bitter gourd or karela. Make this nutritious and immunity booster vegetable in an easy way. You don’t need to spend lots of time in kitchen in this scorching hot weather. Just mix everything and bake. Enjoy the crispy bitter gourd as a side dish.

You can peel the bitter gourd if you don’t like the bitterness. And add more onions while baking. You can also add some lemon juice before serving. Crispy delicious baked karela will be a perfect side dish for any meal.

You may like some more bitter gourd recipes on this blog.

1. Bitter gourd with tomato

2. Sukto

3. Gujarati bitter gourd stir fry

4. Bitter gourd dopyaza

5. Crispy bitter gourd and potato

According to Healthline here are some health benefits of bitter gourd.

• Packs Several Important Nutrients. Bitter melon is a great source of several key nutrients.

• Can Help Reduce Blood Sugar.

• May Have Cancer-Fighting Properties.

• Could Decrease Cholesterol Levels.

• May Aid Weight Loss.

• Versatile and Delicious.

Linking this recipe to Facebook gourmet group Shhhhh Cooking Secretly Challenge. In this monthly group members are paired with different partners every month and two secret ingredients are given to each other. We have to use these ingredients in our recipe. This month theme is Fear Not Bitter suggested by Seema Doraiswamy Sriram who blog at Mildly Indian. Seema is a very talented blogger. You can get numerous healthy and delicious recipes on her blog. I recently bookmarked her Millet jaggery cake and some more.

This month my partner is Poonam Bachhav. I love her space for her versatile recipes. Specially her authentic thali recipes. You can also get many delicious, healthy treat on her blog. You will definitely love her Mango bundt cake and many more. Poonam gave me cumin and Amchur as secret ingredients and I gave her milk and jaggery. Poonam made Eggless banana chocolate cupcakes with these ingredients.

You can use as much shallot or small onions as you want. Sliced onion and shallot both will reduce the bitterness. I used Kashmiri red chilli powder to add some colour. You can skip it or if you want your karela more spicy then you can add hot variety red chilli powder.

Recipe

Bitter gourd or karela – 2

Shallot/sambhar onion or small onions – 15

Onion – 1 large Salt to taste

Cumin powder – 1/2 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Kashmiri red chilli powder – 1 teaspoon

Amchur or dry mango powder – 1 teaspoon

Oil – 1 tablespoon + 1 teaspoon

Coriander leaves and lemon wedges to garnish

Method

1. Wash the karela or bitter gourd and cut off the both tips. Cut the bitter gourd or karela into thin round slices. You can peel the bitter gourd to reduce the bitterness. I didn’t.

2. Peel the sambhar onion or shallot and keep aside. Slice one large onion. You can use one more onion if you like.

3. Line a baking tray with parchment paper or aluminum foil and brush with little oil. I used parchment paper.

4. In a bowl mix all the dry spices, salt, 1 tablespoon oil and bitter gourd slices. Mix well and keep aside for 10-15 minutes.

5. Arrange the marinated bitter gourd slices on lined baking tray in single layer.

6. In the same bowl mix shallot and onion slices with little salt and one teaspoon oil.

7..Bake the bitter gourd slices at 200 degree temperature for 10 minutes.

8. Take out the baking tray and mix both the onion with bitter gourd slices.

8. Bake for 10 minutes again or until bitter gourd becomes crisp. Keep an eye after 7 minutes. Bitter gourd shouldn’t be burnt.

9. Garnish with cilantro or coriander leaves and lemon wedges. You can add some lemon juice before serving. Serve warm as a side dish.

Note- To reduce the bitterness peel the bitter gourd and use more onion.

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

Facebook page

Follow on

Twitter

Instagram

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.

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

Facebook page

Follow on

Twitter

Instagram

Eggplant Or Brinjal Chutney

Eggplant/brinjal or baigan chutney. A lipsmackingly delicious chutney with very simple ingredients. Eggplant/aubergine or baigan haters will also enjoy this chutney without recognizing eggplant or brinjal in it.

You need very simple ingredients to make this chutney. For best result always use seedless brinjal or eggplant. And you can customize the recipe according to your taste. I have used dry coconut in the chutney. You can use fresh coconut pieces if you want. You can also use hot variety red chilli powder instead of Kashmiri red chilli powder for more spicy chutney. Usually same amount of eggplant and tomato used to make this chutney but I like more tomatoes and less eggplant in my chutney. So I used a small eggplant and three tomatoes. Tomatoes and tamarind both will make your chutney tangy and tasty. I have used eggplant, tomatoes, dry coconut pieces, green chilli, curry leaves, mustard seeds, ginger, roasted peanuts, dry red chilli, cilantro or coriander leaves, tamarind paste with some spices.

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

. Almond walnut chutney with mango ginger or amada

. Olive chutney

. Tomato oambal or chutney

. Ginger chutney

. Mango sesame chutney

. Date raisins jaggery chutney with mango bar

. Water chestnut or singhara chutney

. Onion tomato chutney

. Mango raisins chutney

. Peanut chutney

. Gur aam

293 #Foodiemonday bloghop theme is Tiffin Side Dish suggested by Priya Iyer who blog at The World Through My Eyes. You can get many chutney recipes on her space. I recently bookmarked her delicious Vegetarian pad thai noodles to try soon. And her Gujarati kanda Kairi recipe is also in my list to try.

I like my chutney tangy and spicy. Hotness depends on the green chilli you are using. You can taste and adjust the seasoning according to your taste. You have to roughly chop the ginger and green chilli. You can also serve it without blending as a side dish with roti, paratha or any Indian flatbread. I used roasted peanut but if you don’t have roasted peanut then you can dry roast the peanut separately or fry the peanut with ginger, green chilli and coconut. If you are using seedless eggplant, then its impossible to recognize the taste of eggplant or brinjal/baigan in the chutney.

Recipe

Eggplant/aubergine or brinjal (baigan) – 1 small

Tomato – 3, chopped

Ginger – 1/2 inch piece, peeled and chopped

Green chilli – 3-4 or to taste

Dry coconut – 2 tablespoon, chopped into small pieces

Salt to taste

Cumin/jeera powder – 1 teaspoon

Turmeric/haldi powder – 1/4 teaspoon

Mustard seeds/rai – 1/2 teaspoon

Curry leaves – 8-10 leaves

Dry red chilli – 1

Cilantro or coriander leaves – handful, chopped

Kashmiri red chilli powder – 1 teaspoon

Tamarind or imli paste – 1/2 tablespoon or to taste

Roasted peanut – 1 tablespoon

Oil – 1 tablespoon + 1 teaspoon

Method

1..Chop the eggplant or brinjal in cubes. Immerse the eggplant pieces in sufficient water to avoid discoloring.

2. Chop ginger and green chilli roughly.

3. Heat 1 tablespoon oil in a pan. Add half of the mustard seeds. When mustard seeds starts to splutter add 4-5 chopped curry leaves, chopped ginger, green chilli and coconut pieces. You can also add a few chopped garlic cloves if you want. I didn’t.

4. Fry till coconut pieces becomes light brown. Now add eggplant or brinjal, salt, cumin powder, turmeric powder and Kashmiri red chilli powder. Mix well and cover.

5. Cook till eggplant becomes soft. Stir in between to avoid sticking to the bottom of the pan. Add chopped tomato, cilantro or coriander leaves and roasted peanut.

6. Mix and cook covered till tomato becomes mushy. Add tamarind paste, mix and remove from heat. Taste and add more salt or tamarind paste if required. I added 2 teaspoon more tamarind paste because I like my chutney tangy. It will be delicious. You can enjoy it with roti, paratha or Indian flatbread.

7. Let it cool down. Blend the mixture in your mixer grinder.

Tempering

Heat 1 teaspoon oil in a small pan or wok. Add remaining mustard seeds and 4-5 curry leaves. When seeds starts to splutter pour the tempering on the chutney. Your chutney is ready to serve. Serve with idli, dosa or any meal.

Notes

1. You can use roasted eggplant to make this chutney if you like smoky flavour.

2. If you want your chutney more spicy, then add some more green chilli or you can also use some red chilli powder with other spices.

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

Facebook page

Follow on

Twitter

Instagram