snack – Batter Up With Sujata

Cheesy Rice Ball

Cheesy rice balls. A delicious cheese stuffed rice balls with Italian herbs made with leftover rice. Its a kids friendly dish but adults will also love the taste of these balls. You can also make it without stuffing if you don’t like cheese much. Use herbs whatever available or whatever you like and makeover your leftover rice into a tasty snack.

Earlier shared one more rice ball recipe named bhater kofta with completely different taste and flavour. To get the recipe of Bhater kofta click here.

Ingredients used to make these rice balls

Cooked rice – I Used 2 cup tightly packed leftover rice. Cooked rice with herbs taste great.

Salt – Salt used to enhance the taste. Cheese is also slightly salty so one teaspoon is sufficient. You can taste the dough after mixing everything to check if require more.

Lemon juice – I used one and half teaspoon lemon juice for flavour and slightly tangy taste. You can add little more if you want.

Oregano – Oregano used to give a lovely flavour. You can use any herbs of your choice.

Onion powder – Onion powder also used to enhance the taste. If you don’t have onion powder then you can use one finely chopped onion.

Garlic powder – Garlic powder used for taste and garlicky flavour. I don’t like garlic much so used only half teaspoon. You can add 1-2 teaspoon if you like garlicky taste and flavour.

Chilli flakes – Chilli flakes used to give a spicy kick. You can skip or add more if you want. Use according to your taste.

Black pepper powder – Black pepper powder used for peppery flavour and mildly spicy taste. You can use little more if you like.

Rice flour – Rice flour used for binding and it will also make your rice balls crispy.

Cornflour – Cornflour also use for binding. You can use breadcrumbs instead of cornflour.

Processed cheese cubes – I had Amul processed cheese cubes so I used it. You can also use grated cheddar cheese or mozzarella cheese.

You can use grated mozzarella cheese with rice and for stuffing. These cheesy rice balls taste scrumptious but very easy to make. Just mix everything, make balls and fry. Cheese stuffing is completely optional. You can make these without cheese stuffing if you want. I often make without cheese stuffing. Use little grated cheese with rice only. You can also use Indian spices in rice dough. Add cumin powder, garam masala powder, amchur and chaat masala instead of oregano. You can also use finely chopped green chilli if you want.

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Recipe

Cooked rice – 2 cup tightly packed

Salt – 1 teaspoon

Lemon juice – 1&1/2 teaspoon

Oregano – 2 teaspoon

Onion powder – 2 teaspoon

Garlic powder – 1/2 teaspoon

Chilli flakes – 1/4 teaspoon, optional

Black pepper powder – 1/2 teaspoon or to taste

Rice flour – 1 tablespoon

Cornflour – 2 tablespoon

Processed cheese cubes – as required

Method

1. Mash the cooked rice well. Add salt, lemon juice, oregano, onion powder, garlic powder, black pepper powder, rice flour, cornflour and Chilli flakes if using. You can add 1 teaspoon garlic powder if you want.

2. Mix everything well. Cooked rice becomes like a dough. You can use finely chopped 1 onion instead of onion powder. See notes for more options.

3. Add 1 grated processed cheese cube and mix everything well with your hand. Taste and adjust the seasoning. Make equal size balls. I made 7 balls with this dough.

4. Flatten the balls with your palm. Cut the cheese cube into 6 equal pieces. Place a piece of cheese cube in the middle. Gather the edges and make a ball again. Make all the cheese stuffed balls.

5. Heat sufficient oil in a pan or wok. Fry the balls on medium heat till golden brown from all the sides. Don’t over crowd. Fry 3-4 balls at a time.

6. When balls becomes golden brown take out the balls with a slotted spoon and place on a plate. Serve immediately as a teatime snack or starter.

Notes

1. Use more garlic powder if you like garlicky taste.

2. Use chilli flakes and black pepper powder according to your taste. Skip if making for kids.

3. Cheese stuffing is completely optional. I sometimes make it without cheese stuffing. These rice balls will be taste great in both ways.

4. Breadcrumbs can be used instead of rice flour and cornflour.

5. You can also use grated cheddar cheese or mozzarella cheese instead of cheese cubes.

6. Indian spices can be used instead of Italian herbs. You can use cumin powder, garam masala powder, amchur and chaat masala instead of oregano. You can also use finely chopped onion and 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 hashtag, #batterupwithsujata I would love to see your creations.

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Mushroom Spinach Cheese Sandwich

Mushroom spinach cheese sandwiches. Grilled sandwiches with creamy cheesy delicious stuffing. Sauteed mushrooms and spinach made these sandwiches filling and delectable. And sriracha sauce made the sandwiches perfectly spicy.

Earlier shared Easy quick egg sandwich here but this spinach mushroom sandwiches different in taste and flavour. Both are absolutely delicious but this one is completely vegetarian.

You may like to try some more mushroom recipes from this blog.

1. Mushroom egg Kabab

2. Mushroom egg fried rice

3. Broccoli mushroom noodles

4. Coriander mushroom

5. Mushroom dopeaja

6. Microwave mushroom

And here are some Spinach recipes for you. Try and enjoy the different taste and flavour of the spinach dishes.

Ingredients used to make stuffing

Mushroom – Low calorie and nutritious mushrooms made this sandwich delicious. I used my mini chopper to finely chop the mushrooms because my husband don’t like mushrooms at all. So I always use minced or finely chopped mushrooms in some dishes and he always happily enjoy the dish without recognizing mushrooms. But you can use thinly sliced mushrooms if you want.

Baby Spinach – This leafy green vegetable taste great. Tender leaves are easy to cook and give a slightly sweet taste. And it also has so many health benefits. I blanched the spinach leaves before using.

How to blanch spinach

Rinse the spinach leaves well to remove all the dirt. Heat sufficient water in a pot. Keep a pot with cold water ready. When water starts to rolling boil add the spinach. Let it boil for 3-4 minutes. Leaves will becomes dark in colour after blanching. Immediately remove the spinach from hot water and place in the pot of ice cold water to retain the colour. Take out from the water before chopping.

Onion And Garlic to enhance the taste and flavour.

Sweet corn – Succulent and delicious boiled sweet corn taste mildly sweet and also enhance the taste of your stuffing.

Scallion – Mild taste and flavour of this green long leaves will also enhance the taste and flavour of stuffing.

Salt – Salt used to give savoury taste. Add salt according to your taste.

Black pepper powder – Use black pepper powder to give a lovely aroma and mild heat. You can also use freshly crushed black pepper. Add black pepper powder 1/2 to 1 teaspoon as per your taste.

Fresh cream – Little fresh cream will give a creaminess and enhance the taste. I used Amul fresh cream.

Tomato ketchup – tomato ketchup will give a sweet tangy taste to the stuffing.

Sriracha sauce – Sriracha sauce added to give a spicy kick. Spicy sweet tangy taste of this sauce will make your stuffing lipsmackingly delicious. You can also use any chilli garlic sauce if you don’t have sriracha sauce.

Chilli flakes – Little chilli flakes used to make the stuffing spicy. But its optional, you can skip it if you want.

Cheese – I used cheddar and mozzarella cheese mixed. I have a pack a mixture of both cheese. And this taste great. Used to give a cheesy delicious taste. You can use processed cheese or any cheese of your choice. Used 1/2 cup in stuffing and some to sprinkle over the stuffing. You can always use more cheese if you want. Add as much cheese as you like.

Butter And Olive oil – Used 1 tablespoon butter and 1 tablespoon olive oil for sautéing the stuffing. You can use only butter or only oil if you want. You can also use any other oil instead of olive oil.

Bread – You can use white bread, brown bread, multigrain bread, gluten free bread or any bread of your choice.

If you have the stuffing ready then you can make the sandwiches in a jiffy. You can make the stuffing one day before and store in refrigerator to make the sandwiches for breakfast or lunch. Even you don’t need any chutney or sauce in side to serve these sandwiches or to spread on bread. Because stuffing taste delectable on it’s own. Sauteed mushrooms and spinach and fried onion garlic with sweet corn, scallion, oregano and sriracha sauce, ketchup, butter, cheese and little fresh cream made these sandwich stuffing perfectly spicy creamy cheesy and lipsmackingly delicious.

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Recipe

Mushroom – 200 gram

Baby Spinach- 200 gram, blanched

Onion – 2 medium, finely chopped

Garlic – 3, minced

Sweet corn – 1/2 cup, boiled

Scallion or onion green – 2 finely chopped

Salt to taste

Black pepper powder – 1/2 teaspoon or to taste

Fresh cream – 2 tablespoon

Sriracha sauce – 1&1/2 tablespoon

Oregano – 1 teaspoon

Chilli flakes – 1/2 teaspoon

Tomato ketchup – 2 tablespoon

Cheese – 1/2 cup, grated + to sprinkle

Olive oil – 1 tablespoon

Butter – 1 tablespoon

Bread as required

Method

1. Chop the blanched baby spinach finely. Chop the mushrooms finely. I used my mini chopper. You can grate or thinly slice the mushrooms.

2. Heat 1 tablespoon oil and 1 tablespoon butter in a pan. Add minced garlic and finely chopped onion. When onion becomes light brown add mushrooms.

3. Mushrooms will release water. When mushrooms about to dried up add chopped scallion and saute till dried up completely. Add blanched and chopped spinach. Mix and add boiled sweet corn.

4. Add salt, black pepper powder, fresh cream, sriracha sauce, oregano, chilli flakes and tomato ketchup. Saute till everything blend well and dried up.

5. Now add sriracha sauce, mix and remove from heat. Taste and adjust the seasoning. Let the mixture cool down a bit. Add 1/2 cup grated cheese and mix well.

6. Spread the mushroom spinach mixture on a bread slice. Sprinkle some grated cheese over it. Place a bread piece over the cheese and press gently. Make all the sandwiches like this.

7. Heat little butter or oil in a grill pan. Place sandwich on the pan. Toast on low heat till one side becomes light brown. Flip and turn the sandwich upside down and toast the other side too. Make all the sandwiches. Serve hot with any sauce or chutney. You can also use sandwich toaster to toast the sandwich.

Notes

1. You can use mayonnaise in the stuffing if you want.

2. Any chilli garlic sauce can be used instead of Sriracha sauce.

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

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Mushroom Egg Kabab

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

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

1. Veg galouti Kabab

2. Rice kofta

3. Moong Kabab

4. Soya egg shami Kabab

5. Oats black chickpea Kabab

6. Moong masoor dal Kabab

7. Potato barnyard millet Kabab

8. Mix veg cutlets

9. Beetroot cutlets

10. Soya paneer lollipop

11. Aloo chop or potato fritters

12. Sprout and oats pan fried cutlets

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

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

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Recipe

Mushroom – 200 gram

Egg – 4, hard boiled

Potato – 2, boiled

Onion – 3

Garlic – 5-6 cloves, finely chopped or grated

Ginger – 1 inch piece, grated

Green chilli – 2-3 or to taste

Cumin powder – 1&1/2 teaspoon

Black pepper powder – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Dry roasted spice powder – 1&1/2 teaspoon

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

Chaat masala – 2 teaspoon

Fennel or sounf powder – 1 teaspoon

Salt to taste

Cilantro or coriander leaves – handful, chopped

Oil – 2 tablespoon

Bread crumb – 4 tablespoon

For coating

Egg – 2

Salt & black pepper to taste

Bread crumb – 1/2 cup or as required

Pink or black salt to taste

Oil or ghee/clarified butter for frying

Method

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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Bhater Kofta Or Rice Kofta

Bhater kofta or rice kofta. A very aromatic and delicious deep fried snack made with cooked rice, mawa/khoya or dried milk, saffron and some aromatic spices and coated with spiced curd/yogurt and semolina. Sounds interesting isn’t it? A wonderful recipe from a cookbook written by Pragagyasundari Devi, published on 1902. A very old cookbook with many new and old recipes which are forgotten now. Sharing one of my most favourite recipe from this book.

Pragyasundari Devi was a niece of Rabindranath Tagor. Daughter of Rabindranath Tagor’s elder brother Hemendranath Tagor. This Amish O Niramish Ahar was her first cookbook.

According to Wikipedia Pragyasundari Devi (born 1872 – died 1950), also seen as Pragyasundari Debi, Pragya Sundari Devi, Pragasundari Debi, or Prajnasundari Bezbaroa, was an Indian cookbook author and magazine editor. Her Amish O Niramish Ahar was a “significant” early cookbook in the Bengali language.

Earlier shared some different rice recipes and recipes using rice cooker on this blog. Get the recipes here. And you may also like Rice pakora from the blog of Kalyani Sri.

Now coming to this wonderful recipe. You can use leftover rice to make this delicious rice balls. Fragrant Gobindobhog rice is best for this recipe. But I don’t have gobindobhog rice so I used my regular Basmati rice. You can use any rice but for best result try to use some fragrant rice. I always store powdered spices so I used these. You can also use freshly ground spices. Here are the measurements of spices. You can grind them before making these bhater kofta.

1. 3 gram Jaiphal or nutmeg

2. 4 Cloves

3. 2 Green cardamom

4. 4&1/2 inch cinnamon

5. 2 dry red chilli

With 75 gram cooked rice. Use the spices according to your taste. I have skipped dry red chilli and used spices in very small quantities to make the balls mildly spiced. First add small amount of spices taste and add more if required.

This bhater kofta is a completely no onion garlic recipe. You can use brat ka chawal/Sama rice or Barnyard millet to make these kofta for fasting days.

In the original recipe ghee or clarified butter fried raisins are used but my kids don’t like raisins so I used cashew nuts instead. You can use raisins if you like.

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Recipe

Cooked rice – 1 cup

Green chilli – 1-2 or to taste

Jaiphal or nutmeg powder – 1/8 teaspoon

Salt – 1 teaspoon or to taste

Clove or laung powder – 1/8 teaspoon

Green cardamom or ilaichi powder – 1/4 teaspoon

Cinnamon or darchini powder -1/4 teaspoon

Curd/yogurt or dahi – 2 tablespoon

Khoya/mawa or dried milk – 1/4 cup

All purpose flour or maida – 2 tablespoon

Semolina or suji – 1/2 cup

Cashew nuts – 8-10

Raisins – 60 gram

Milk – 2 teaspoon

Saffron- a pinch or 600 Milligram

Ginger – 1&1/2 teaspoon grated or paste

Ghee or oil- 4 tablespoon

Method

1. Soak saffron in 2 teaspoon hot milk. When cool crush the saffron with your finger tips.

2. Mash the cooked rice with your palm. Mash with wet hands to avoid sticking the rice on your palm. I have ground the rice in my mixer grinder. Rice should be mashed well.

3. Fry the cashew nuts in 1 teaspoon ghee till light golden brown. Don’t make too brown. You can microwave the cashew nuts in a microwavable glass bowl with ghee for one minute stir and microwave for one minute more or till cashew nuts start to change it’s colour. Immediately switch off the oven and keep the bowl in oven for a few minutes. Cashew nuts will becomes brown in a few minutes. Chop the cashew nuts in small pieces when cool.

4. Or if you are using raisins fry the raisins in ghee. Immediately remove from ghee when raisins fluff up. Raisins shouldn’t be burnt. Keep aside to cool down. You can use both raisins and cashew nuts if you want.

5. Grind ginger and green chilli into a smooth paste. You can also crush the chilli and ginger in mortar pestle or use grated. I have ground the ginger and chilli in small chutney jar of my mixer grinder.

6. Whisk the curd or yogurt with little salt and half teaspoon ginger green chilli paste and keep aside.

7. Add crumbled mawa or dried milk in the mashed rice and mash again. I have used homemade fresh mawa. Get the method of making khoya or mawa here.

8. Add salt, all the dry spices, remaining ginger, green chilli paste, saffron soaked milk and chopped ghee fried cashew nuts or raisins. Add whatever you are using or add both. You can also add dry red chilli paste or powder if you want as mentioned in original recipe. I didn’t.

9. Mix everything well. Taste and adjust salt and spices if required. Make small balls. I have made 7 balls with this mixture. You can make small or large balls as you like.

10. Spread all purpose flour or maida on a plate and in another plate spread half of the semolina or suji. Later spread more semolina if required.

11. Roll the balls on all purpose flour or maida. Then dip into the spiced curd or yogurt and coat the balls with semolina or suji. Arrange all the balls on a plate.

12. Heat ghee or oil in a pan or wok. Fry all the balls evenly from all the sides till golden brown. Remove from oil and serve hot as teatime snack.

Notes

1. Use spices according to your taste.

2. If making for kids omit or reduce the amount of green chilli and ginger.

3. Ghee or clarified butter and oil both can be used for frying. Or you add some ghee with oil for flavour.

4. To make the bhater kofta more aromatic use gobindobhog rice or any fragrant rice.

5. Sama rice can be used to make this kofta satwik or fasting food.

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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Veg Galouti Kabab/ Lentil Kabab

Veg galouti Kabab or dal/lentil Kabab. A soft mouth melting Kabab made with all the aromatic spices and nutritious dal or lentils. The word galouti means so soft that melt in mouth. This exotic Kabab is originated from the city of nawab, Lucknow from Awadhi cuisine generally made with minced meat. But here is a veg version of scrumptious mouth melting galouti Kabab.

There is, however, an interesting story behind the conception of this variant of “melt in the mouth meat”. The kebab was specially made for the ageing Nawab of Lucknow, Wajid Ali Shah. The Nawab had lost his set of teeth, but not his appetite for meat! At his behest, the royal kitchens came up with an ingenious way of preparing meat that was easy to go down the foodpipe. The cooks marinated finely ground meat, mixing it with unripe papaya and sprinkling a mix of erotic spices. They then fried the keema in oil/ghee. It is said that the original recipe contained a mix of more than 100 exotic spices! Source

I am sharing this delicious mouth melting galouti Kabab for my vegetarian readers. You need only two types of dal or lentils and black chickpeas or kala chana with some aromatic spices like bay leaves, clove powder cardamom, cumin and mace or javitri powder. Recipe is very simple and easy. You can prepare and store the Kabab in refrigerator and shallow fry just before serving.

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Recipe

Whole red lentil or sabut masoor dal – 1 cup

Chana dal or bengal gram – 1/3 cup

Black chickpeas or kala chana – 1/4 cup

Water – 2 & 1/2 cup

Bay leaf – 2 Potato – 1, large

Onion – 2 large, sliced

Green chilli – 4 – 5, finely chopped

Oil – 2 tablespoon

Ginger garlic paste – 1 tablespoon

Cumin powder – 1 teaspoon

Lemon juice – 2 teaspoon

Cardamom powder – 1/2 teaspoon

Clove powder – 1/4 teaspoon

Javitri or mace powder – 1/4 teaspoon

Method

1. Rinse the whole red lentil or sabut masoor, chana dal or bengal gram and black chickpeas well and soak in sufficient water overnight.

2. Next day drain the water and pressure cook with 2 bey leaves and 2 & 1/2 cup water for 4 whistle. Let the cooker cool down.

4. When lentils cool down strain the water and discard the beay leaves. Don’t discard the remaining water. Grind the lentils with the help of little remaining water of boiled lentils.

5. Boil, peel and mash the potato.

6. Heat a pan and add oil. You can use 1 tablespoon oil and 1 tablespoon ghee or clarified butter if you like. Add sliced onion and finely chopped green chilli.

7. Fry till onion becomes translucent. Add ginger garlic paste. And saute till onion becomes brown and raw smell of garlic goes away.

8. Now add lentil paste, mashed potato, salt and cumin powder. Saute till the mixture dried up and becomes like a dough. Switch off the heat.

9. Add lemon juice, cardamom powder, clove powder and Javitri or mace powder. Mix well and let the mixture cool down. Dry ground cloves and javitri or mace separately to make powder. You can store these powder in refrigerator for later use.

10. Make equal round patties. Press gently with both of your palm.

11. Heat a pan and shallow fry all the patties with little oil. Turn the patties upside down and fry the other side too. Turn the patties carefully because patties are too soft. Turn with two spatula or spoon carefully to avoid breaking.

12. Serve hot with onion rings and any chutney or sauce.

Note

1. You can shallow fry these Kabab in ghee or clarified butter instead of oil to make the Kabab more flavorful.

2. Kabab is too soft so fry very carefully. Use two spatula or spoon while turning upside down.

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 Kabab Time theme is suggested by me. Eagerly waiting for the different Kabab recipes from my blogger friends. And this month my partner is Seema Doraiswamy Sriram who blog at Mildly Indian. Seema has a wonderful blog with numerous mouthwatering recipes. You might like her South Indian thali meal dishes. All the dishes of this thali are absolutely delicious. We had a lovely chat about veg Kabab and other topics. Really enjoyed the discussion. I gave her potato and chaat masala as secret ingredients. Seema shared delicious veg Sheek Kabab with these ingredients. Seema gave me bay leaf and onion and I am sharing this veg galouti Kabab using these two secret ingredients.

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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Baked Potato Wedges With Rosemary Infused Olive Oil

Crisp baked potato wedges with rosemary infused olive oil. Potato wedges are crisp from outside and soft inside. You need only very few ingredients to make these wedges but taste is absolutely delectable.

You can also use this rosemary infused oil for salad dressing or marinate the chicken or many other dishes. I have used my microwave to make these delicious crispy potato wedges. But you can also make it in your OTG. Bake at 200° and heat the olive oil with rosemary on your stove top. Just warm up the oil on low heat for 5 minutes and let it cool down before using.

As I mentioned above that you don’t need much ingredients to make these potato wedges. I have used rosemary infused olive oil with oregano, garlic powder, black pepper powder and rock salt or sea salt. But you can use any herbs of your choice. I don’t like garlic much so used only 1/2 teaspoon. If you like garlicky flavour, you can use 1 teaspoon full or more. You can use any salt instead of rock salt. If you are making it for kids reduce or skip black pepper powder. You can also skip garlic powder if you don’t like.

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Recipe

Potato – 4, medium

Olive oil – 1-2 tablespoon

Dried rosemary – 2 teaspoon

Sea salt or rock salt – 1 teaspoon or to taste

Oregano – 1 teaspoon

Garlic powder – 1/2 teaspoon, optional

Black pepper powder – 1/2 teaspoon or to taste,optional

Method

1. Peel the potatoes. Cut the potato lengthwise. Again cut the pieces lengthwise into half. Now cut all the pieces into half. You can get 8 pieces from each potato.

2. Wash the potato pieces well. Wipe the potato pieces with a kitchen napkin.

3. In a microwavable glass bowl heat olive oil and dried rosemary for 35 seconds on full power. Your rosemary infused oil is ready to use. If you want to make it in less oil then use only 2 teaspoon oil.

4. In a large bowl mix rosemary infused oil, salt, garlic powder, oregano, black pepper powder and potato wedges. Mix and coat the wedges well with oil and herbs.

5. Arrange the potato wedges on a baking tray. Sprinkle all the remaining herb mixed oil on the wedges.

6. Bake for 25-30 minutes at 190°. Or until the potato wedges becomes golden brown. If you are using OTG bake at 200°. Serve crisp potato wedges immediately with any sauce.

Notes

1. Any salt can be used instead of sea salt or rock salt.

2. If you are making for kids reduce or skip black pepper powder. Or to make more spicy add little more pepper powder.

3. You can use any herb according to your taste.

4. Add 1 teaspoon full or more garlic powder if you like garlicky flavour. Or you can also skip garlic powder if you don’t like.

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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Masala Paniyaram Or Appe

Masala paniyaram or appe. A delicious and cute looking snack or breakfast dish with only a few drops of oil. Earlier shared some easy and quick instant appe recipe. Now sharing authentic recipe of appe or masala paniyaram. You need only thick grain rice and black lentils or udad dal with some spices to make this delicious appe/kuzhi paniyaram or paddu.

You can also use leftover fermented idli or dosa batter to make appe.

Paddu is an Indian dish made by steaming batter using a mould. It is named variously kuzhi paniyaram, paniyaram, paddu, guliyappa, yeriyappa, gundponglu, gunta ponganalu, or Tulu: appadadde, appe. The batter is made of black lentils and rice and is similar in composition to the batter used to make idli and dosa. Wikipedia

My Family members and friends love these appe as breakfast or snacks. I got this recipe 7-8 years ago from my friend Keerti Gupta. Now she is just like my younger sister. We met in a food group. That time I was a novice in food photography and writing recipes. I started to share my diabetic friendly innovative recipes whatever I tried for my husband. I love the way Keerti shared her recipes and interact with other group members. She always supports me and gave all the tips and tricks to click and write down the recipes. Now she is not active on social media but we are still connected with each other. I am very happy today to sharing her recipe on my blog. Thanks Keerti for the recipe.

Copy pasting Keerti’s words here. “The authentic recipe looks little cumbersome but trust me this gonna taste heaven.” So friends try and enjoy these delicious cuties as snacks or breakfast.

You may like some instant appe recipes on this blog.

1. Carrot peas instant appe

2. Rice appe with cooked rice

3. Masoor dal or red lentil appe

4. Beetroot appe

5. Semolina and lentil appe

6. Roasted gram or sattu appe

7. Semolina and flatten rice appe

8. Sprouts and oats appe

Monday again and this week’s 305 #Foodiemonday bloghop theme is Monsoon Snacks suggested by Sasmita Sahoo Samanta who blog at First Timer Cook. You can get numerous delicious recipes on her space like Jamun coconut panna cotta and many more.

My contribution for this theme is this healthy and yummy masala paniyaram. You need thick rice or mota chawal or idli rice to make these appe. But sometimes I also used regular Basmati rice if thick rice or idli rice was not available. But now its always available in local grocery store. You have to soak rice and split black lentils or udad dal overnight and grind in the morning. Let it ferment till evening and make the paniyaram for evening snacks. Or you can soak rice and lentil in the morning and grind in evening. Ferment overnight and your batter will ready for breakfast. You can half the ingredients if you want. Rice:dal ratio should be 1:1/3. You need only a drop of oil for each appe and after flipping no oil required for cooking other side.

Recipe

Thick rice/mota chawal or idli rice – 3 cup

Black lentils or udad dal – 1 cup

Salt to taste

Cilantro or coriander – handful, chopped

Green chilli – 3-4 or to taste, finely chopped

Ginger – 1 inch piece, grated or paste

Grated Coconut – 1/4 cup to 1/2 cup, optional

Mustard seeds or rai as require

Vegetable oil as require

Curry leaves – 1 tablespoon, finely chopped

Method

1. Wash & soak dal and rice separately for atleast for 5 hours or overnight. I have used split black lentils or udad dal.

2. First grind dal with little water to a smooth paste and in the same jar grind the rice with just enough water.

3. In a large bowl mix ground rice, udad dal or black lentils and salt. Mix well and cover with a lid (not an airtight lid). Leave it overnight to ferment. You can keep it in your switched off microwave oven. Batter will rise after ferment so don’t fill the bowl. Fill half of the bowl only or batter will be spilled out of the bowl after ferment.

4. In the morning the batter should be raised but in case it doesn’t add a teaspoon of Eno fruit salt just before pouring them in Paniyaram Pan. If the batter has raised, dont use eno.

5. Add chopped cilantro or coriander leaves, green chilli, ginger, chopped curry leaves and coconut if using. Mix well.

6. Heat a appe or paniyaram pan on high flame. Now simmer the flame and pour one drop of oil in each slot.

7. Sprinkle a pinch of rai. When the seeds starts to splutter start pouring Paniyaram batter in every holes. Flame should be sim.

8. After filling all the holes close the pan with a lid & Increase the flame to low medium. Dont ever put it on high.Let it cook for 3-4 minutes, checking occasionally. Remember the slots in middle cook faster than others.

7. When appe becomes nicely browned, flip them with fork or spoon or wooden stick. After flipping dont cover.

8. Cook on low medium heat. This side will take more time than the previous one so please be patient. If u increase the flame they will burn and remain raw from inside.

9. Now your masala paniyaram is ready. Serve with any chutney or sauce of your choice.

Notes

1. If batter doesnt rise overnight add a teaspoon of Eno right before you pour the batter in pan.

2. You can add grated carrot, onion or any vegetable of your choice.

3. You need only a drop of oil. After flipping the appe or paniyaram you don’t need need to add oil again.

4. Patience is the key, dont leave the sight else it will be a mess. Better to cook on low heat for crisp outside paniyaram.

5. Paniyarams taste best when 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.

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Carrot Peas Instant Appe Or Paniyaram

Carrot peas instant appe or paniyaram. You don’t need to soak grind and ferment the batter to make this appe. A spicy and delectable snack without much oil. So you can call it a healthy treat for health conscious people. These low calorie fritters can be served with any chutney or sauce.

Kuzhi paniyaram, or Paddu/GuLiyappa/Yeriyappa/Gundponglu or Gunta Ponganalu or Tulu : “appadadde” is an Indian dish made by steaming batter using a mould. The batter is made of black lentils and rice and is similar in composition to the batter used to make idli and dosa.The dish can also be made spicy or sweet depending on the ingredients Chillies and jaggery respectively. Paniyaram is made on a special pan that comes with multiple small fissures. Source

This carrot peas appe taste absolutely delicious. These round ball like appe are crisp from outside and soft inside. You will love the taste and texture. Semolina or suji appe are hot favourite amongst my family members. So I always try to make this with different ingredients. You may like some more easy apple recipes on this blog. Click on the name below for recipe.

1. Rice appe with cooked rice

2. Masoor dal or red lentil appe

3. Beetroot appe

4. Semolina and lentil appe

5. Roasted gram or sattu appe

6. Semolina and flatten rice appe

7. Sprouts and oats appe

Linking this post to 285 #Foodiemonday bloghop theme is Paniyaram Pan Magic suggested by Priya Vijaykrishnan who blog at Sweet Spicy Tasty. Her blog is really a treasure of different types of sweet spicy tasty recipes. I love her South Indian recipes as well as international recipes. I have to try her Aloo frankie Kathi roll soon.

I have added sauteed ground green peas and grated carrot with ginger and green chilli in the semolina batter. Green peas and carrot enhance the flavour and taste. I have used 1/2 cup green peas but you can use one cup peas if you like. Just increase the spices accordingly if you are using more green peas. You can also use any grated vegetables of your choice. Add all the grated or finely chopped vegetables with carrot and green peas while sautéing. I like my appe spicy but if you are making for kids reduce the amount of chilli. Its a no onion garlic recipe but you can add 1 finely chopped onion in the batter if you want. If you have leftover green peas stuffing of paratha or kachodi then you can add it in your appe batter.

Recipe

Carrot – 1

Green peas – 1/2 cup

Ginger – 1 inch piece

Green chilli – 3-4 or to taste

Semolina or suji – 1 cup

Curd – 1/2 cup

Water – 3/4 cup or as required

Salt to taste

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon

Lemon juice – 1 tablespoon

Baking soda – 1/2 teaspoon

Cilantro or coriander leaves – 2 tablespoon, chopped

Oil – 1 tablespoon + to fry

Method

1. Mix semolina or suji with curd and 1/2 water. Add salt and mix well. Cover and keep aside for 15-30 minutes.

2. Wash, peel and grate the carrot. Grind the green peas with ginger and green chilli. Add green chilli according to your taste. I like my appe spicy so used 4. You can add 1-2 tablespoon water for easy grinding.

3. Heat oil in a pan and add ground green peas, ginger and green chilli. Add grated carrot, salt and cumin powder. Add salt carefully. We have added salt in semolina too.

4. Saute till mixture completely dried up and raw smell of peas goes away. Remove from heat.

5. Add the green peas and carrot mixture into the suji batter. Add chaat masala, lemon juice and chopped cilantro or coriander leaves. Add water as require to make a thick batter.

6. Add baking soda and mix well.

7. Heat appe pan. Add a few drops of oil in all the holes.

8. Pour a spoonful of batter in every holes. Cover and cook on low heat till appe starts to change it’s colour and firm up.

9. Sprinkle little oil over all the appe. Flip and turn the appe upside down. Cook uncovered until appe becomes golden brown.

Serve hot with any chutney or sauce.

Notes

1. You can use any other vegetables with carrot and green peas.

2. You can double the green peas if you want. Increase the spices accordingly.

3. One finely chopped onion can be added in the batter.

4. You can also use leftover green peas stuffing of paratha or kachodi.

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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Bajra Or Pearl Millet Pizza Crackers / Gluten Free Crackers

Bajra or pearl millet pizza crackers. Crispy crunchy eggless crackers made with pearl millet or bajra flour. A perfect winter special gluten free treat for kids and adults both. Because nutritious and protein, fiber, iron enriched gluten free pearl millet or bajra also helps to stay us warm in winter. Crackers are gluten free and if you are following vegan diet, omit cheddar cheese powder.

Here is an easy to make recipe for this season. But if you don’t have pearl millet flour or you don’t like the taste of pearl millet then you can make it with refined flour/maida or whole wheat flour/atta. Refined flour or all purpose flour/maida definitely taste better but not healthy though but you can use once in a while. Or use a mixture of refined flour and whole wheat flour. Choice is your.

This time I have used my new Samsung microwave to make these crackers. At first I was little confused about its hot blast mode. But now my experience is its perfect for baking just like convection mode or OTG. But hot blast mode takes less time and also you have to set the temperature at low. For cookies set at 160° instead of 180° and for crackers set the temperature at 170° or 180° instead of 190°. And keep an eye after 8 minutes because it bakes faster than traditional oven. Here is the picture of the new member of my kitchen 😀. I also loved the look. Isn’t looks cute? And also sharing a picture of samosa which I had made first time using it’s slim fry mode. Slim fry mode works as air fryer. And vadi or sun dried lentil dumplings using sun dry mode. You can call it instant vadi.

Bajra is rich in magnesium, which helps keep the heart healthy. It has potassium, which dilates blood vessels, allowing blood to flow more easily. This helps reduce overall blood pressure. Bajra also has fibre that helps reduce LDL, or bad, cholestrol. Source

You may like some more recipes with pearl millet or bajra on this blog. Click on the name below for recipe.

1. Gluten free savoury pancake

2. Gluten free rose flavored nankhatai

3. Eggless pearl millet cashew almond honey cookies

4. Pearl millet sesame oats cookies

5. Fennel oats millet cookies

Earlier shared Whole wheat carom seeds or ajwain crackers

This week our 276 #Foodiemonday bloghop theme is Kids Party suggested by Swaty Malik. Swaty is a very talented blogger who blog at Food Trails. Do visit her space for many innovative and healthy recipes like Healthy sattu cookies , Semolina and coconut tea cake and her Palak paneer fried rice is also in my list to try soon.

My contribution for this theme is pizza flavored crackers made with pearl millet or bajra flour. Kids love pizza, right? So here is a crispy crunchy and nutritious crackers with all the goodness of pearl millet. As I mentioned above, if you want to make it dairy free just skip cheese powder. And if you don’t have bajra or pearl millet flour then you can use whole wheat flour or all purpose flour. You can also use the seasoning according to your choice.

Recipe

Bajra or pearl millet flour – 1 cup

Olive oil – 3 tablespoon

Salt – 1/2 teaspoon

Baking powder – 1/2 teaspoon

Oregano – 1 teaspoon

Dried basil – 1/2 teaspoon

Chilli flakes – 1/2 teaspoon

Pizza sauce – 2 teaspoon

Garlic powder – 1/2 teaspoon

Cheddar cheese powder – 1 tablespoon, optional

Water – 5 tablespoon

Method

1. Preheat the oven at 180°. Grease a baking pan or line with parchment paper.

2. In a bowl mix bajra or pearl millet flour, salt and olive oil. Mix well.

3. Add baking powder, oregano, dried basil, chili flakes, pizza sauce, garlic powder and cheddar cheese powder. Mix again. See notes for more options.

4. Now add water and make a smooth pliable dough. Add little more water if required. I have used 2 teaspoon water more. Cover and keep aside for 10-15 minutes.

5. Sprinkle little flour on a flat surface. Knead the dough again and roll with a rolling pin. Thickness shouldn’t be more than 1/4 inch.

6. Prick with a fork and cut with a cookie cutter or pizza cutter. Cut into your desired shape.

7. Place the crackers on baking pan. Bake in preheated oven at 170° for 8 to 10 minutes or till the crackers becomes light brown. If you are using OTG bake at 180°. Enjoy the guilt free crackers on your munching time.

Notes

1. Whole wheat flour/atta or refined flour/ maida can be used instead of bajra or pearl millet flour.

2. You can add the seasoning according to your taste.

3. Garlic paste or minced garlic can be used instead of garlic powder.

4. You can also use freshly crushed black pepper in the dough.

5. To make the crackers vegan omit cheese powder.

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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Multigrain Chocolate Cookies Or Shortbread Cookies/Nankhatai

Eggless chocolate cookies or chocolate nankhatai/shortbread cookies. A delicious and healthy treat for your kids. Cookies are made with multigrain flour or a mixture of wheat, barley, ragi, corn, chana or chickpea and soybean flour and little cornmeal. And sweetened with organic jaggery powder. You can also use normal powdered sugar, coconut sugar or brown sugar. You can add some choco chips or chopped dry fruits in the dough if you want.

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I got a bottle of farm fresh organic jaggery powder from my loving neighbor Jagjeet Kaur Kang (Sona). Every year she brings a bottle for me from her parents home. And I love to use this jaggery in my bakes like

Gluten free apple almond cupcakes

Apple almond saffron whole wheat muffins

No butter no sugar oats almond cookies

Gluten free vegan apple jaggery cake

Whole wheat coffee jaggery cookies

Whole wheat Bournvita cake

and Gluten free oats tutti frutti jaggery cookies . So thanks to Sona and a big thank to her brothers who cultivate in their farm.

Sending this post to 275 #Foodiemonday bloghop theme is Healthy Bakes suggested by me. Eagerly waiting to see my fellow blogger’s recipes using different kinds of healthy flour or some healthy baked dishes.

I have used store bought multigrain flour but you can make a mixture of different flours if you want. And if you don’t have organic jaggery powder then you can use unrefined or raw sugar, brown sugar, powdered sugar, jaggery powder, coconut sugar or any sweetener of your choice. My kids like less sweet so I had used 1/3 cup organic jaggery powder, if you like your cookies sweeter then add 1 cup sweetener. Cornmeal will make your cookies crisp. But you can also use oats powder, besan or chickpea flour or simply increase the amount of multigrain flour. For soft and mouth melting cookies bake for only 10 – 12 minutes. And for crispy cookies bake for 15 – 20 minutes. Every oven takes different time so check after 10 minutes. If you are using OTG set the temperature at 180° but in new microwave convection mode bake at 160°.

Recipe

Multigrain flour – 1 cup

Cornmeal or makka atta – 1/3 cup

Semolina or suji – 2 tablespoon

Cocoa powder – 2 & 1/2 tablespoon

Butter – 1/2 cup

Organic jaggery powder – 3/4 cup

Vanilla essence – 1/2 teaspoon

Baking powder – 1/2 teaspoon

Baking soda – 1/4 teaspoon

Choco chips as require

Method

1. Preheat the oven at 180°.

2. Grease a baking tray or line with parchment paper.

3. In a bowl mix multigrain flour, cornmeal, semolina, cocoa powder, baking powder and soda.

4. In a large bowl whisk jaggery powder and butter well. I have used homemade white butter. I like my cookies less sweet but if you want sweeter cookies use 1 cup organic jaggery powder.

5. Add vanilla essence and whisk again.

6. Now add all the dry ingredients. Mix well and make a smooth dough.

7. Make small balls. You can make 21 – 22 small cookies. Or make larger balls to make large size cookies.

8. Press the ball gently with your palm and arrange the cookies on greased or lined baking tray.

9. Press ones choco chip in the middle. I had used white choco chips. You can use any choco chips or dry fruits of your choice. But this step is optional.

10. Bake the cookies in preheated oven for 12-15 minutes or till cracks appears. For crisper cookies bake for a few minutes more. Let the cookies cool down before serving. Enjoy the cookies with your milk, tea or coffee.

Notes

1. Any flour can be used to make these cookies.

2. You can also add some choco chips or shredded almond or any dry fruits in the dough.

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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