snack – Batter Up With Sujata

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.

For more recipes you can subscribe this blog. You will get a mail whenever I post a new recipe.

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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Herbed Milk Bread With Honey

Herbed milk bread stuffed with sriracha sauce and Italian herbs. A super soft, flavorful and delicious bread with honey. For a change add grated cheese in the stuffing. You don’t need anything with it. Just slice and enjoy as a snack with your tea or coffee. Or make crisp toast and serve.

I have used warm milk to knead the dough because I love the soft texture of milk bread. But if you want to make it for vegan people use warm water instead of milk. I love this soft spicy bread as a snack. And for breakfast crisp toast.

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

1. Focaccia with whole wheat and soybean flour

2. Cheesey bread

3. Whole wheat bread

4. Oats flaxseed whole wheat bread

5. Multigrain bread

6. Zimbabwe cornbread

7. Olive Jalapeno savoury cornbread

8. Gluten free vegan multigrain bread

This post is my contribution to Facebook group Healthy Wealthy Cuisine for Wheat Flour Savoury Baking theme suggested by Sasmita who blog at First Timer Cook. I always love her blog with beautiful pictures. Do visit her space for many healthy and delicious recipes. I am sure you will love her wonderful blog. I recently bookmarked her Eggless chocolate piped cookies and Vegan orange blueberry mini bundt cake to try. Check out the recipes of my fellow bloggers shared for this theme.

Baked wheat crackers by Jayashree

Baked aloo kulcha by Preethi

Buttermilk bread with savory swirls by Sasmita

Savoury cheese and vegetable muffins by Poonam

This bread is also made of whole wheat flour or atta but I also used 1 cup all purpose flour/maida for better texture. If you like you can skip all purpose flour/maida and use only whole wheat flour. Just increase the amount of whole wheat flour. I have used my most favourite sriracha sauce but you can use any chili garlic sauce or use green chutney or any chutney of your choice. For spreading chopped cilantro or coriander leaves, parsley, rosemary or any herbs can be used over sauce or chutney. Choice is your.

Recipe

Whole wheat flour or atta – 2 cup

All purpose flour or maida – 1 cup

Dry yeast – 1 & 1/2 teaspoon

Honey – 1 tablespoon

Salt – 1 & 3/4 teaspoon

Vinegar – 1 & 1/2 tablespoon

Milk powder – 2 tablespoon

Olive oil – 2 tablespoon + for greasing

Warm milk – 1 & 1/2 cup

Sriracha sauce – 2 tablespoon

Oregano – 2 teaspoon

Dried basil – 1 teaspoon

Method

1. Mix yeast in 1/4 cup warm milk. Milk should be warm not hot. Add honey and stir well. Cover and keep in a warm place for 15 minutes. After 15 minutes it will becomes foamy.

2. In a large bowl mix whole wheat flour, all purpose flour, milk powder, salt, vinegar and oil. Mix well. If you want to add cheese in the stuffing then use 1 teaspoon salt only.

3. Make a hole in the middle and pour the yeast mixture and 1 cup slightly warm milk. Mix well. Knead the dough using remaining 1/4 cup warm milk. Add water as require to make soft and smooth dough. Dough will be sticky.

4. Sprinkle little flour on your cleaned kitchen counter and place the dough on it. Knead the dough for 8 – 10 minutes. You can use your kneading machine to knead the dough in less time. It will take 5 minutes in kneading machine.

5. Knead the dough by pressing with your palm and heel of your palm by pushing and stretching. Gather the dough and stretch it again. After kneading well dough will becomes less sticky. Make a ball with the dough and drop few times on the kitchen counter. Don’t use too much flour. Add little oil for easy kneading and make the dough non sticky.

6. Grease a bowl generously. Smear the dough with oil and place in the greased bowl. Cover with plastic wrap and keep in a warm place for an hour or till the dough becomes double. Timing depends on the temperature of your place. Its summer time here so 1 hour is sufficient.

7. Grease baking pan and keep aside.

8. After 1 hour punch down the dough and knead again.

9. Flatten the dough with a rolling pin or your oil greased palm. Roll or press the dough into flat and rectangular.

10. Spread sriracha sauce all over it. Sprinkle oregano and basil. You can use any herbs of your choice. You can also spread some grated cheese. See notes for more options.

11. Start rolling it from shortest side. After rolling pinch the seam well.

12. Turn the roll upside down. Cut the roll lengthwise from the center. Rotate both the pieces to place cut sides facing upwards. Place both pieces side by side.

13. Now make a braid with both pieces by overlapping each other. Place one side piece on other side piece.

14. Repeat the process and pinch the both ends. I have cut the braid into half. You can make half before rolling the dough. Make two separate rolls. Place the rolls carefully in greased baking pan or loaf pan.

15. Cover and keep aside for 30 minutes or till it becomes double.

16. Preheat the oven at 190° for 10 minutes. Bake the braided bread in preheated oven for 40 – 50 minutes or bread becomes golden brown.

17. Take out the bread from oven and place on cooling rack.

18. Slice the bread after 1 – 2 hours or when the bread become completely cool.

Notes

1. You can use any grated cheese in stuffing.

2. You can use rosemary, parsley, chopped cilantro or coriander leaves, mint or any herbs of your choice.

3. Schezwan sauce, pizza sauce or any chili garlic sauce can be used instead of sriracha sauce. Even you can use green chutney or any chutney of your choice.

4. You can use water instead of milk.

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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Chana Or Chickpea Chaat With Raw Mango

Chickpeas/garbanzo beans or chana chaat with raw mango. An easy and quick yet lipsmacking dish. Spicy tangy in one word chatpata chaat is everyone’s favourite. If you have boiled chickpeas ready then its a completely no cook recipe. So perfect for summer days. You don’t need to spend much time in kitchen.

You can also use leftover boiled chickpeas to make this chaat. Finely chopped onion,tomato, green chilli, cilantro, grated raw mango and some spices made simple boiled chickpeas lipsmackingly delicious.

Bhaja moshla or roasted and powdered spices will enhance the taste but if you don’t have it you can skip or use dry roasted and powdered cumin. Earlier I have shared Ghugni and aloo kabli chaat and Matar chaat .

Nutritious chickpeas have many health benefits. Chickpeas, also known as garbanzo beans, are part of the legume family. As a rich source of vitamins, minerals and fiber, chickpeas may offer a variety of health benefits, such as improving digestion, aiding weight management and reducing the risk of several diseases. Additionally, chickpeas are high in protein and make an excellent replacement for meat in vegetarian and vegan diets. Including chickpeas in your diet regularly will support your health and may reduce your risk of developing chronic diseases, such as heart disease and cancer. Source – Healthline

Here are some more chickpeas recipes on this blog. Click on the name below for recipe.

1. Peas chickpeas low calorie salad

2. Chickpea potato dry sabji

3. Tomato coconut chickpea curry

4. Chana madra

5. Falafel

6. Pumpkin stir fry with chickpeas

7. Mint carrot beetroot hummus

And some black chickpeas recipe

1. Paneer kala chana kofta curry

2. Kadala curry or black chickpea curry

3. Kala chana Kabab

Sending this post to 247 #Foodiemonday bloghop theme is Chaat Time suggested by Swaty Malik who blog at Food Trails. Swaty has a lovely blog with many mouthwatering recipes. I always love her healthy and delicious recipes. With many other authentic and innovative recipes you will love her baking collection with many wonderful baked dishes. To get her baking collection click here and I also love her Moradabadi dal chaat, I will try it soon.

To make this delicious and quick chana chaat you have to boil chickpeas only. Then mix all the ingredients with chickpeas and enjoy the spicy tangy and mouthwatering chana chaat. Just finely chop onion, tomato, cilantro, green chilli, grated raw mango or kachcha aam and some spices. You can also add more lemon juice and grated raw mango if you want your chaat more tangy.

Recipe

Chickpeas/garbanzo beans or kabli chana – 1 cup

Salt – 1 teaspoon

Water – 2 cup

Onion – 1, finely chopped

Tomato – chopped

Ginger julienne – 1 tablespoon, optional

Green chilli – 1 – 2 or to taste, finely chopped

Cilantro or coriander leaves – 1 tablespoon, chopped

Grated raw mango ar kachcha aam – 1 tablespoon

Lemon juice – 3 teaspoon

Chaat masala – 1 teaspoon

Cumin or jeera powder – 1 teaspoon

Freshly crushed black pepper – 1/2 teaspoon

Bhaja moshla – 1 teaspoon, optional

Black or pink salt – 1 teaspoon

Kashmiri red chilli powder – 1/2 teaspoon,optional

Method

1. Rinse and soak chickpeas in sufficient water overnight.

2. Boil in pressure cooker with 1 teaspoon salt and 2 cup water. When hissing sound starts reduce the heat. Cook on simmer for 30 – 40 minutes. Let the pressure settle down on it’s own. Chickpeas should be becomes soft. Check by pressing with your finger tips.

3. Let the chickpeas cool down. Add all the remaining ingredients in chickpeas. You can also add chopped mint leaves if you want. Bhaja moshla is optional or you can use dry roasted and powdered cumin but I recommend to use it to make the chaat spicy and flavorful. And it will enhance the taste. Get the bhaja moshla or roasted spice powder recipe here .

4. Taste and add more salt and lemon juice if require. You can also add 1 tablespoon more grated mango if you like your chaat tangy. See notes for more options.

5. Garnish with lemon wedges, cilantro or coriander and ginger julienne. You can serve with green chutney or tamarind chutney. I didn’t. Enjoy the spicy and lipsmacking chhana chaat.

Notes

1. You can use grated ginger instead of ginger julienne or you can also skip ginger if you don’t like.

2. Chopped cucumber or boiled or roasted beetroot, boiled potatoes can be used in this chaat. Or you can also use grated raw beetroot.

3. Add chilli according to your taste. For garnishing you can use pomegranate arils, nylon sev etc.

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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Oats Whole Wheat Coffee Jaggery Cookies/ Nankhatai/ Shortbread Cookies/ Eggless Cookies

Oats whole wheat coffee nankhatai or shortbread cookies with jaggery. Used organic jaggery powder instead of sugar. And taste is just awesome. Soft and mouth melting cookies. Coffee and jaggery is a great combo. A healthy and delicious cookie for kids too. Perfect to serve with milk.

You can dip the cookies in melted chocolate to make more attractive. Dip half portion in melted chocolate and let it dry before serving or storing. Or you can also add some choco chips in the dough. Or add dry fruits pieces of your choice. I have used oatmeal and whole wheat flour. If you want to make it gluten free you can use pearl millet flour or bajra atta instead of whole wheat flour. You can also add little cinnamon powder in the dough if you like coffee cinnamon mixed flavour.

You can get some more cookies recipes on this blog. To get recipes click here .

I have followed my basic nankhatai recipe with some changes. And very happy with the taste. You can get some more nankhatai or shortbread cookies on this blog. Click on the name below for recipe.

1. Nankhatai

2. Oats thandai nankhatai

3. Orange nankhatai

4. Gluten free rose flavoured nankhatai

If you are my regular reader then you know I am a member of bloghop group where every Monday one of the members suggest two theme and we vote for one. This Monday our 245 #FoodieMonday bloghop theme is Love For Coffee suggested by Sasmita who blog at First Timer Cook. Sasmita has a wonderful blog with many mouthwatering recipes. Lockdown extended and my vegetable vendor stopped coming so raw mango is unavailable. Eagerly waiting for raw mango to try her Raw mango rice. I also love her healthy and delicious Vegetable ragi soup and many other recipes. So don’t forget to visit her space.

These cookies are made of oatmeal and whole wheat flour or atta. These flour are healthy options and great for kids. But you can also use all purpose flour or maida. Or if you want to make gluten free cookies use bajra or pearl millet flour instead of whole wheat flour or atta. And do you love coffee cinnamon mixed flavour? If yes, add little cinnamon powder with instant coffee in the dough. Sometimes I also make it with ghee or clarified butter. Use butter or ghee whatever you have. Taste will be absolutely delicious with both.

Recipe

Oatmeal – 1 cup

Whole wheat flour or atta – 1/2 cup

Baking powder – 1/2 teaspoon

Baking soda – 1/4 teaspoon

Jaggery/gur powder – 1 cup

Instant coffee – 2 teaspoon

Butter – 1/2 cup

Method

1. Preheat the oven at 180° for 10 minutes.

2. Line a baking sheet with parchment paper.

3. If you don’t have oatmeal, grind 1 cup oats into fine powder.

4. In a bowl mix oatmeal, whole wheat flour, baking powder and soda. You can also add 1/2 teaspoon cinnamon powder. I sometimes use to get a different flavour.

5. In a large bowl whisk melted butter, coffee powder and jaggery powder. Whisk well till jaggery dissolved and everything combines well. Use hand blender or stand mixer.

6. Add the dry ingredients and mix. Don’t knead much. Just mix everything well.

7. Make small balls and press gently. Arrange on lined baking sheet 1 inch apart.

8. Bake in preheated oven at 180° for 12 to 15 minutes or until the edges becomes brown. Don’t over bake. Over baking will make your cookies crisp.

9. Let the cookies cool down completely before removing from baking sheet. Serve with milk, tea or coffee. Or store in airtight container for later use.

Notes

1. Ghee or clarified butter can be used instead of butter.

2. You can add choco chips in the dough.

3. If you are making these cookies for kids dip the half cookies in melted chocolate and let them dry. Kids will surely love this treat.

4. To make gluten free, use pearl millet flour or bajra atta instead of whole wheat flour. Or you can also use all purpose flour or maida instead of oatmeal and whole wheat flour.

5. Chopped dry fruits can be used in the dough.

Happy baking!

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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Oatmeal Whole Wheat Carom Seeds Or Ajwain Crackers With Olive Oil

Oats, whole wheat flour or atta, carom seeds or ajwain crackers with olive oil. Crispy crunchy delicious and healthy snacks for your munching time. A super easy recipe made with very few ingredients. Perfect for vegan people.

You can use any gluten free flour like cornmeal, millet flour instead of whole wheat flour to make the crackers gluten free. If you don’t like the flavour of carom or ajwain then you can use fennel seeds or sounf, cumin seeds or jeera, nigella seeds or kalonji, kasuri methi, oregano, rosemary, thyme or any seeds or herbs. Use the flavour according to your taste. Instead of adding in the dough you can sprinkle the seeds or herbs on crackers. Brush the crackers with oil or water and sprinkle seeds or herbs of your choice.

Monday again and this week’s 244 #Foodiemonday bloghop theme is Snack Mania suggested by Renu. Renu wants some cupboard snacks for the theme which we can store. I am sharing this super healthy, crispy, crunchy and delicious carom crackers.

Renu is a very talented blogger. Visit her space for wonderful recipes. She has a vast collection of mouthwatering recipes. I already bookmarked her Buckwheat sweet potato pancakes and Herb roasted chickpeas to try.

As I mentioned above you can use any seeds or herbs of your choice. I have added the seeds in the dough but you can also sprinkle the seeds on the top of the crackers. Brush with little oil or water and sprinkle the ajwain or any seeds or herbs. Choice is your. You can skip chilli flakes if you don’t like or use freshly crushed black pepper instead.

Recipe

Whole wheat flour or atta – 1/2 cup

Oatmeal – 1/2 cup

Salt – 1/2 teaspoon

Baking powder – 1/2 teaspoon

Carom seeds or ajwain – 1/2 teaspoon

Chilli flakes – 1/4 teaspoon, optional

Olive oil – 3 tablespoon

Water – 1/4 cup

Method

1. Grind the oats into fine powder.

2. In a bowl add whole wheat flour or atta, oats powder, salt, baking powder, carom seeds or ajwain, chilli flakes, and olive oil. See notes for more options.

3. Mix well. Taste and add 1/4 teaspoon more salt if require. I didn’t. For me 1/2 teaspoon is perfect.

4. Add water 1 tablespoon at a time and knead into a smooth and pliable dough. Dough shouldn’t be sticky. Cover and keep aside for 30 minutes.

5. Preheat the oven at 190° for 10 minutes.

6. Line a baking sheet with parchment paper.

7. Knead the dough again. And roll the dough as thin as possible.

8. Cut into square or rectangular pieces with a knife or pizza cutter. Or use cookie cutter and cut into your desired shape. Prick the pieces with a fork.

9. Arrange the pieces on lined baking sheet.

10. Bake in preheated oven at 190° for 12-15 minutes or until the crackers become light brown. Don’t over bake.Take out the baking sheet when crackers starts to change it’s colour. Let the crackers cool down.

11. Serve with any dip or with tea or coffee as a snack. Or store in a airtight container for later use.

Notes

1. Fennel seeds, kasuri methi, cumin seeds, nigella seeds, oregano, rosemary or any other seeds or herbs can be used instead of carom seeds or ajwain. You can also use spices of your choice and make spicy crackers.

2. You can use any vegetable oil instead of olive oil.

3. Any flour can be used instead of oatmeal. You can also make it with only whole wheat flour or all purpose flour/maida.

4. Any gluten free flour can be used instead of whole wheat flour or atta.

5. Red chilli flakes is optional, you can skip it or you can also use freshly crushed black pepper instead.

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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Sabudana Or Tapioca Paratha With Sweet Corn, Green Peas And Paneer Or Cottage Cheese / Fasting Food

Sabudana or tapioca paratha or flatbread with sweet corn, green peas and paneer or cottage cheese. A delicious and easy to make fasting food. But you can also enjoy it without fasting. Serve it in breakfast or as a snack with tea or coffee. Make small sized paratha and fry on low heat till brown and crisp. Enjoy hot with any chutney or sauce, fasting or feasting. Sweet corn, green peas and paneer or cottage cheese and spices made this paratha lipsmackingly delicious. Normally sabudana or tapioca used on fasting days but I have made it without fasting and enjoyed in breakfast.

Monday again and this week’s 241 #Foodiemonday bloghop theme is Flatbread Fiesta suggested by Poonam Bachhav who blog at Annapurna. Poonam is a very talented blogger. I always love her different types of thali recipes and beautiful pictures. Visit her space for different types of mouthwatering recipes. Poonam already shared some different paratha or flatbread recipes like Mint and paneer stuffed paratha, Leftover dal paratha, Achari aloo paratha and many more.

Recipe is very simple and easy. Just mash the soaked sabudana well with all the ingredients. Make balls and flatten with your palm. Shallow fry with little ghee or oil till golden brown and crisp. To get crispy paratha shallow fry on low heat. And be careful while flipping the paratha upside down to avoid breaking. Use green chilli and crushed black pepper according to your taste. If you want your paratha more spicy, add some more finely chopped green chilli or freshly crushed black pepper powder. You can also use black pepper powder. Vegan people can skip paneer or use tofu.

Recipe

Sabudana or tapioca – 1/4 cup

Potato – 1, boiled

Green peas – 1/3 cup, boiled or frozen

Sweet corn – 1/3 cup, boiled or frozen

Fresh coconut – 2 tablespoon, grated

Paneer or cottage cheese – 1/4 cup, grated or mashed

Green chilli – 1 – 2, finely chopped

Cilantro or coriander leaves – handful, chopped

Ginger – 1 inch piece, grated

Salt or rock salt to taste

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon

Lemon juice – 1 teaspoon or to taste

Freshly crushed black pepper – 1/2 teaspoon

Oil or ghee/clarified butter to shallow fry

Method

1. Soak the sabudana or tapioca in water for 3 hours. After 3 hours sabudana will be soft. Check by pressing with your finger tips. If its not soft then let it soak for 30 to 60 minutes more. I have soaked for 3 hours.

2. Peel and grate or mash the boiled potato.

3. Drain the water of sabudana completely.

4. In a bowl mix soaked and drained sabudana, mashed or grated boiled potato, green peas, sweet corn, mashed or grated paneer or cottage cheese, grated coconut, ginger, green chilli, chopped cilantro or coriander leaves, cumin powder, freshly crushed black pepper, salt, chaat masala powder or lemon juice.

5. Mix and mash well. Taste and adjust salt and lemon juice if using.

6. Make balls to make paratha. Small or large as you want to make your paratha. I have made 4 paratha out of this dough.

7. Take a ball and press with your palm. If your dough is sticky grease your palm with little oil. Or keep the dough in refrigerator for 30 to 60 minutes. I kept the dough in refrigerator for an hour.

8. Make a round disc by pressing gently with your palm. Heat a pan and brush little oil or ghee in the pan. Place the circle on the pan and reduce the heat. Drizzle little oil or ghee over the paratha.

9. Shallow fry on simmer till edges becomes brown. Flip carefully to avoid breaking. Fry the other side too till brown.

10. Serve hot with any chutney or yogurt.

Notes

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

2. You can use 1 – 2 tablespoon more coconut if you want.

3. Vegan people can omit paneer or use tofu.

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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Kidney Beans Or Rajma Spinach Kabab

Kidney beans or rajma Kabab with spinach, paneer or cottage cheese and potato. Easy to make and soft mouth melting Kabab.
A protein rich low calorie guilt free snack. If you have boiled rajma and chana dal ready then you can make it in a jiffy.

You may like some more Kabab and cutlets recipe on this blog.

1. Green gram Kabab

2. Soya egg shami Kabab

3. Oats black chickpea Kabab

4. Yellow and red lentil cutlets

5. Potato barnyard millet cutlets

6. Mix veg cutlets

7. Beetroot cutlets

8. Soya paneer lollipop

9. Aloo chop or potato fritters

10. Sprouts and oats pan fried cutlets

Kidney beans are an excellent plant-based source of protein. They’re also rich in various minerals, vitamins, fibers, antioxidants, and other unique plant compounds.
Therefore, these beans may aid weight loss, promote colon health, and moderate blood sugar levels.
Source

And I have also used spinach or palak paneer or cottage cheese in the Kabab. Vegan people can omit paneer.

Sending this post to A to Z challenge, a challenge initiated on Facebook Group, created by Jolly and Vidya.
Wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month. This month’s Alphabet is letter K. And I made this delicious and nutritious Kabab using kidney beans or rajma.

Recipe is very easy. You have to mix boiled and mashed rajma, chana dal, potatoes, spinach, mashed paneer, bread crumbs and all the spices with fried sliced onion, ginger garlic paste and some spices. Make patties and shallow fry the Kabab with little oil. You can also serve it as a party starter.

Recipe

Kidney beans or rajma – 1/2 cup

Chana dal or Bengal gram – 1/4 cup

Paneer or cottage cheese – 1/2 cup, mashed or grated

Potato – 2 medium, boiled

Palak or spinach – 100 gram

Breadcrumb – 2 tablespoon + for coating

Salt to taste

Green chilli – 2 – 3 or to taste, finely chopped

Coriander leaves or cilantro – handful, chopped

Onion – 2, sliced

Ginger garlic paste – 1 tablespoon

Cumin powder – 1 teaspoon

Chaat masala powder – 2 teaspoon

Freshly ground black pepper – 1/2 teaspoon or to taste

Garam masala powder – 1/2 teaspoon

Oil – 2 tablespoon + for shallow fry

Method

1. Rinse and soak rajma and chana dal in sufficient water overnight.

2. Pressure cook rajma and chana dal with 2 cup water. After one whistle reduce the heat and cook on simmer for 20 minutes or till rajma becomes soft. Let it cool down.

3. Strain and mash the rajma and chana dal well.

4. Peel and mash the boiled potatoes.

5. Wash the spinach well.
Boil water to blanch the spinach. When the water starts to rolling boil add the spinach. Boil the spinach for 2 minutes. Strain the water. Mash the spinach when cool.

6. Heat 2 tablespoon oil in a pan. Add sliced onion and green chilli.

7. When the onion becomes translucent add ginger garlic paste. You can also use grated ginger. Saute till raw smell of garlic goes away.

8. Now add boiled and mashed rajma or kidney beans andchana dal, potatoes, spinach, paneer, salt, black pepper and cumin powder. Mix well. When the mixture dried up remove from heat.

9. Add chaat masala powder, garam masala powder and chopped cilantro or coriander leaves. Combine everything well. Add breadcrumb and mix again.

For gluten free and vegan options see notes.

10. Mix everything well. Make round patties. Press gently with your palm. Make all the patties this way.

11. Spread some breadcrumbs on a plate. Roll all the patties in bread crumbs and keep aside.

12. Heat a pan and spread little oil.
Shallow fry all the patties.

13. Turn the patties upside down. And fry the other side till brown.

14. Your Kabab is ready. Serve hot with onion rings, lemon wedge, green chutney or any chutney or sauce.

Notes
1. Vegan people can omit paneer or cottage cheese.
2. One finely chopped onion can be added in the mixture before frying.
3. Use green chilli according to your taste.
4. Roasted chickpea flour or sattu or oats powder can be used instead of breadcrumb. To make it gluten free use oatmeal for binding.

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

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
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Olive Jalapeno Savoury Cornbread With Barley Flour

Olive Jalapeno savoury cornbread with barley flour. Jalapeno and sriracha sauce made this bread slightly spicy and delicious. A very quick and healthy cornbread. You don’t need to use all purpose flour or maida for this cornbread.
You can serve it in breakfast, tiffin or make small pieces and serve as a party starter. It will be also great with your soup.

Earlier I have shared a sweet gluten free cornbread

You may like some more savoury bakes on this blog

1. Savoury cake

2. Veg calzone

3. Flavoured American Biscuit

4. Handvo

5. Savoury potato cake

6. Tricolor savoury cake

I have made small pieces of the cornbread slices and served it as a starter.

And toasted the remaining slices in halogen oven. And its becomes crispy and taste great after toasting. Never toasted my savoury cornbread before. But from now I will always toast my cornbread slices before serving. Loved the taste and crisp texture.

I have used barley flour with cornmeal. This flour made this bread more nutritious.
It’s also rich in many nutrients and packs some impressive health benefits, ranging from improved digestion and weight loss to lower cholesterol levels and a healthier heart.
Barley is a very healthy grain. It’s rich in vitamins, minerals and other beneficial plant compounds.
It’s also high in fiber, which is responsible for most of its health benefits, ranging from a better digestion to reduced hunger and weight loss.
What’s more, making barley a regular ingredient in your diet may offer protection from chronic diseases, such as diabetes, heart disease and even certain types of cancer.
Source

This Monday our 227 #Foodiemonday bloghop theme is party starter suggested by my fellow blogger Poonam who blog at Annapurna. Poonam has a wonderful blog. Visit her space for many mouthwatering and healthy recipes. I have a long list to try from her blog. Recently bookmarked her amla candy recipe to try.

I have used barley flour with cornmeal. But you can use all purpose flour or maida, whole wheat flour or atta instead of barley flour. I sometimes make it with gluten free flour. You can use any gluten free flour. For soft cornbread use soybean flour. Soy flour will give your bread a soft texture.
You can use any flavour or spices according to your taste. Coming up soon with a cornbread with Indian spices.

Recipe

Cornmeal or makka atta – 1 cup

Barley flour or jau atta – 1/2 cup

Salt – 1 teaspoon or to taste

Cheddar cheese powder – 2 tablespoon or to taste

Oregano – 2 teaspoon

Dried basil – 1/2 teaspoon

Sweet corn – 1/2 cup, boiled

Ginger powder – 1/2 teaspoon, optional

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Sugar – 1/2 tablespoon, optional

Milk – 1 cup

Vinegar or lemon juice – 1 tablespoon

Oil – 1/4 cup

Olive slices – 3 tablespoon

Jalapeno – 2 tablespoon

Sriracha sauce – 1&1/2 tablespoon

Olive slices for topping

Method

1. Generously grease a loaf pan. You can use any shaped pan.

2. Preheat the oven at 180° for 10 minutes.

3. Mix vinegar or lemon juice in milk and keep aside. Milk should be at room temperature or slightly warm.

4. Chop olive and jalapeno slices into small pieces.

5. In a bowl mix cornmeal, barley flour, cheese powder, dried basil, oregano, ginger powder, baking powder, soda, chopped olives and jalapeno. Mix well. For more flour option see notes. You can add 2 – 3 tablespoon more cheddar cheese powder if you like.

6. In a large bowl whisk vinegar mixed milk, oil and sriracha sauce. Whisk well to combine everything well.

7. Now add the dry ingredients. Mix well. You can add 1-2 tablespoon milk more if require to make a thick batter.

8. Add salt and mix again. Add salt carefully. If you like less salt add 3/4 teaspoon salt. I have used 1 teaspoon.

9. Pour the mixture into the greased baking pan.

10. Level the top with a spoon or spatula.
Arrange some olive slices on the top.

11. Bake in preheated oven for 35 – 40 minutes or until toothpick comes out clean. Insert a toothpick in the center of the bread to check.

12. Let it cool down. Slice and serve at room temperature or warm.
Serve as a starter with tea, coffee or any drink. Or you can serve it with soup.

Notes
1. You can use all purpose flour or any other flour instead of barley flour. Any gluten free flour can also be used instead of barley flour.
2. You can also make muffins with this batter.
3. Any spices and flavors can be used this cornbread. Use according to your taste. I will share a cornbread with Indian spices soon.
4. You can add more cheddar cheese powder 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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