spicy – Batter Up With Sujata

Baked Bitter Gourd Or Karela

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

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

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

1. Bitter gourd with tomato

2. Sukto

3. Gujarati bitter gourd stir fry

4. Bitter gourd dopyaza

5. Crispy bitter gourd and potato

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

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

• Can Help Reduce Blood Sugar.

• May Have Cancer-Fighting Properties.

• Could Decrease Cholesterol Levels.

• May Aid Weight Loss.

• Versatile and Delicious.

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

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

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

Recipe

Bitter gourd or karela – 2

Shallot/sambhar onion or small onions – 15

Onion – 1 large Salt to taste

Cumin powder – 1/2 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Kashmiri red chilli powder – 1 teaspoon

Amchur or dry mango powder – 1 teaspoon

Oil – 1 tablespoon + 1 teaspoon

Coriander leaves and lemon wedges to garnish

Method

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Facebook page

Follow on

Twitter

Instagram

Dim Kosha Or Spicy Egg Curry With Thick Gravy

Dim kosha or spicy flavorful egg curry from Bengali cuisine. A rich and thick curry, best accompany with steamed rice pulao, puri, naan or any bread. Easy to make and delectable taste.

Posting after a short break. Hope you will like the recipe. Earlier shared Chicken kosha Kosha means bhuna or frying the spices well. For delectable taste you have to fry the spices on low flame for a long time. I had served this delicious dim kosha or spicy egg curry with Saffron rice .

Eggs are a very good source of inexpensive, high-quality protein. More than half the protein of an egg is found in the egg white, which also includes vitamin B2 and lower amounts of fat than the yolk. Eggs are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper. A study published in Paediatrics magazine has suggested that giving young children just one egg a day for six months, alongside a diet with reduced sugar-sweetened foods, may help them achieve a healthy height and prevent stunting. Source

You may like some more dishes with eggs on this blog. Click on the name below for recipe.

1. Piperade-with-indian-spices

2. Soya-loaf

3. Kerala-egg-roast-with-potato

4. Egg korma with almond and coconut milk

5. Eggs in mustard and poppy seeds

6. Egg in yogurt sauce

7. Spicy egg or masala egg

8. Egg pulao

9. Potato stuffed egg enchilada

10. Tomato cilantro egg drop soup

11. Dimer chop or deviled egg

12. Chicken-dak-bungalow

Happy to post for our bloghop group again after more than a month. This week 273 #Foodiemonday bloghop theme is My Family Favorite recipe suggested by Priya Vijaykrishnan who blog at Sweet Spicy Tasty. A perfect blog name. You can get many wonderful savoury, sweet, spicy, healthy, authentic, innovative and mouthwatering recipes on her blog. I have bookmarked her different types of lipsmacking chutneys and Date coconut microwave laddu to try.

As I mentioned above recipe is very easy to make. Fry the salt, turmeric powder marinated hard boiled and peeled eggs. Don’t forget to make a few slit on the eggs. I had used mustard oil, you can use any oil but this curry taste best with mustard oil. If you don’t like to use green cardamom, cloves and cinnamon, then you can use 1 teaspoon panch phoran for tempering. To make panch phoran or five spice mix 1 tablespoon each nigella seed or kalonji, cumin seeds or jeera, mustard seeds or sarso, fennel seeds or sounf and 1/2 tablespoon fenugreek seeds or methi. I also make dim kosha with panch phoran for a change. But this dim kosha with crushed whole spices is aromatic and more delicious.

Recipe

Eggs – 4, boiled and peeled

Onion – 1 large, thinly sliced

Ginger garlic paste – 1 tablespoon

Tomato – 1 ,finely chopped

Great chilli – 2 – 3, slit

Green cardamom – 3

Cloves – 3

Cinnamon – 1/2 inch piece

Dry red chilli – 1

Bay leaf – 1

Turmeric powder – 1/2 teaspoon + 1/4 teaspoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Garam masala powder – 1/2 teaspoon

Sugar – 1/2 teaspoon or to taste, optional

Salt to taste

Tomato ketchup – 1/2 tablespoon

Mustard oil – 3 – 4 tablespoon

Water – 1 cup

Method

1. Make some slit on the hard boiled eggs. Marinate the eggs with little salt and 1/4 teaspoon turmeric powder. You can also add little red chilli powder. I didn’t.

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

3. Heat oil in a pan. Fry the eggs till golden brown from all the sides.

4. Remove the eggs from oil and place on a plate.

5. Add bay leaf, dry red chilli and crushed cardamom, cinnamon and cloves in the same oil.

6. Now add sliced onion. Fry till onion starts to change it’s colour.

7. Add ginger garlic paste and fry for a minute. Add chopped tomato, salt, cumin powder, coriander powder, turmeric

8. Now add tomato sauce and stir. Add water and mix well. When water starts to boil add the eggs and slit green chili. Add sugar if using. Mix well.

9. Cover and reduce the heat. Cook on simmer for 7 – 8 minutes. Remove the cover and cook on high heat until gravy becomes thick. Add garam masala and mix. Taste and adjust the salt. Mix and remove from heat.

10. Garnish with cilantro or coriander leaves. Serve with roti, puri, naan, paratha, steamed rice, jeera rice or pulao.

Notes

1. You can add peeled, cubed and fried potato in curry if you want.

2. Use chilli according to your taste.

3. You can also use 1 teaspoon panch phoran instead of crushed whole spices for tempering or tadka.

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

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

Facebook page
Follow on

Twitter

Instagram

Soya Nuggets Curry With Poppy Seeds, Coconut And Sweet Corn

Soya nuggets curry with poppy seeds, coconut and sweet corn. A delicious and flavorful curry with protein rich soya nuggets. Different aromatic spices, almonds and poppy seeds made this curry rich and absolutely delicious. A perfect accompany with naan, paratha, roti or any type of rice. You can also make this delectable curry with chicken, eggs or any non vegetarian dishes.

You may like some more recipes with soya nuggets, chunks or granules on this blog. Click on the name below for recipe.

1. Soya loaf

2. Soya nugget korma

3. Protein rich soya nuggets

4. Spinach curry with corn and soya chunks

5. Soya egg shami Kabab

6. Soya paneer lollipop

7. Soya kofta balls in gravy

8. Oats soya green gram toast

9. Veg calzone

To make this curry you will need onion, garlic, poppy seeds, almonds fresh coconut, sweet corn and some aromatic spice powder. I have used paste of poppy seeds, ginger, garlic, coconut and almond to make thick and rich gravy. Cubed tomatoes made the curry attractive. You can also make this gravy with eggs, chicken or any non vegetarian dishes.

Recipe

Soya nuggets – 1 & 1/2 cup

Fresh coconut – 1/3 cup, grated or finely chopped

Sweet corn – 1/2 cup

Tomato – 2, cubed

Onion – 1, chopped

Ginger paste – 1/2 tablespoon

Garlic paste – 1/2 tablespoon

Green chilli – 2 – 3 or to taste

Poppy seeds or khaskhas – 2 tablespoon

Almond – 2 tablespoon

Cinnamon powder – 1/2 teaspoon

Clove powder – 1/4 teaspoon

Cardamom powder – 1 teaspoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Black pepper powder – 1/2 teaspoon

Yogurt or curd – 1/4 cup

Salt to taste

Oil – 2 tablespoon

Cumin seeds – 1/2 teaspoon

Bay leaf – 1

Water – 1 & 1/2 cup

Method

1. Boil the soya nuggets with 3 cup water and 1 teaspoon salt. Let it cool down. When it cool down drain the water. Rinse 2 times with fresh water. Drain and squeeze well.

2. Cut the tomatoes in cubes.

3. Soak the almond in hot water. Peel the almonds when cool.

4. Grind the poppy seeds. When it becomes powder add soaked and peeled almonds, fresh coconut and 1 – 2 green chilli. Add 3 – 4 tablespoon water and make a smooth paste.

5. In a bowl mix yogurt, turmeric powder, cumin powder, coriander powder, clove powder, cinnamon powder, Kashmiri red chilli powder, black pepper and 1/2 teaspoon cardamom powder. Whisk well.

6. Heat 2 tablespoon oil in a pan or wok. Add cumin seeds and bay leaf. When cumin seeds starts to splutter add chopped onion and fry till onion becomes translucent.

7. Add ginger garlic paste. Saute till raw smell goes out and onion becomes brown.

8. Reduce the heat to low and add spices mixed yogurt. Saute till oil leaves the sides. Stir continuously.

9. Now add poppy seeds, coconut, green chilli and almond paste. Saute till the mixture dried up.

10. Add cubed tomatoes. Saute for a minute. We don’t want the tomatoes mushy.

11. Add squeezed soya nuggets, sweet corn and salt. Mix well and saute till soya nuggets coated with spices.

12. Add water and 2 – 3 green chilli. When it starts to rolling boil reduce the heat. Cover and cook on simmer for 15 minutes. If you want thick gravy add 1 cup water only.

12. Remove the cover add remaining 1/2 teaspoon cardamom powder, mix and switch off the heat. You can add 1-2 tablespoon fresh cream I didn’t.

13. Garnish with sliced tomato, almond and coconut pieces. You can also garnish with cilantro or coriander leaves. Serve hot with steamed rice, pulao, jeera rice, roti, paratha, puri naan or any bread.

Notes

1. Cashew nuts can be used instead of almond.

2. Add chilli according to your taste.

3. You can also make this gravy with eggs, chicken or fish instead of soya nuggets.

4. Fresh cream can be used at the end.

This post is my contribution to A to Z monthly challenge. Wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every month. This month’s alphabet is letter P. And my star ingredient is poppy seeds.

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

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

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

Facebook page

Follow on

Twitter

Instagram

Crispy Bitter Gourd And Potato Or Aloo Karela / Less Oil Recipe

Crispy bitter gourd and potato or aloo karela. Crispy but cooked with only one teaspoon oil in halogen oven. You can also use your microwave or OTG to bake or grill the karela and potato in the same way. Or use your air fryer to fry with less oil. An easy to make yet delicious no onion garlic bitter gourd recipe.

Bitter gourd has numerous health benefits.

Bitter gourd is a rich source of vitamins and minerals. It contains iron, magnesium, potassium and vitamins like A and C. It contains twice the calcium of spinach and beta-carotene of broccoli. Various anti-oxidants and anti-inflammatory compounds are present in bitter gourd.
It also helps in lowering the bad cholesterol levels, thus reducing the risk of heart disease and stroke. That’s not all. It strengthens the immune system, improves respiratory health, boosts skin health and contains anti-ageing properties. Source

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

1. Bitter gourd dopyaza

2. Gujarati bitter gourd stir fry

3. Bitter gourd with tomato

4. Sukto

And some more recipes using halogen oven.

1. Cauliflower corn butter masala

2. Olive Jalapeno savoury cornbread

3. Greek pizza

4. Beetroot dip

5. Moong dal bhaja pithe

6. Grilled potatoes

7. Piperade with Indian spices

8. Baked egg burger

9. Cooking in halogen oven

This week our 262 #Foodiemonday bloghop theme is Bitter But Good suggested by Sasmita who blog at First Timer Cook. You will definitely love her mouthwatering recipes. I would love to try her Dalgona muffins and also visit her YouTube channel for beautiful and heavenly Layered coffee panna cotta and many more.

Recipe is very easy to make. Slice the potato and bitter gourd and boil with salted water till fork tender. Drain the water completely and marinate with salt and spices. I have used coriander powder, turmeric powder, Kashmiri red chili powder and little garam masala with salt. You can use any spices of your choice. I don’t like bitter gourd dishes hot so used Kashmiri red chilli powder for colour. You can use hot variety red chilli powder or black pepper powder if you like. You can also add amchur or dry mango powder if you want. And use very little oil to spray over marinated potato and bitter gourd before baking. You can use olive oil or any other oil of your choice.

Recipe

Karela or bitter gourd – 1 large

Potato – 1

Salt to taste

Coriander or dhania powder – 1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Kashmiri red chilli powder – 1/2 teaspoon

Garam masala powder – 1/4 teaspoon

Oil – 1 teaspoon

Method

1. Peel and chop the potato into round slices.

2. Discard the both tips and chop the bitter gourd or karela into round slices.

3. Wash well and drain the water.

4. Boil the karela and potato slices with 1 cup water and 1/2 teaspoon salt for 4 minutes or till fork tender. Don’t make mushy. Check with a knife or fork.

5. Drain the water and let it cool down. Marinate karela and potato slices with little salt, coriander powder, turmeric powder, garam masala powder and Kashmiri red chilli powder.

6. Spread the slices on a baking sheet. Spray little oil all over it.

7. Press the speed up button. Set temperature at 200° and set the timer for 5 minutes. Keep an eye if the slices becomes golden brown switch off the oven.

8. Turn the slices upside down and cook again at 200° temperature for 4 minutes or till golden brown. If require cook for a few minutes more.

9. If you are using microwave convection mode or OTG follow the same method. Sprinkle little chaat masala powder before serving if you like. Serve with rice or roti as a side dish.

Notes

1. You can use any spices of your choice.

2. Red chilli powder or black pepper powder can be used instead of Kashmiri red chilli powder.

3. You can use any oven to make this crispy bitter gourd.

4. You can use chaat masala or amchur/ dry mango powder if you like your karela little tangy.

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

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

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

Facebook page

Follow on

Twitter

Instagram

Doi Potol Or Pointed Gourd / Parwal In Yogurt Gravy

Doi potol or pointed guard/parwal in yogurt gravy. A no onion garlic delicious and flavorful parwal curry from Bengali cuisine made with a blend of aromatic spices and yogurt.

Soft whole parwal or pointed gourd in spices infused rich aromatic gravy is best accompany with steamed rice, pulao, jeera rice, roti, paratha, puri or any bread. All the spices, yogurt or curd, poppy seeds, melon seeds and cashew nuts will make your parwal curry rich and mouthwatering. You may like some more parwal or pointed gourd recipes on this blog. Click on the name below for recipe.

1. Stuffed pointed gourd or potol dolma

2. Pointed gourd with poppy seeds and coconut

3. Paneer stuffed parwal mithai

4. Pointed gourd with poppy seeds

Sending this post to Facebook group Healthy Wealthy Cuisine for Satwik Treat theme suggested by Ruchi Shah who blog at Ruchis Veg kitchen. I love her vast collection of recipes. I recently bookmarked her Pinwheel samosa and Pressure cooker khandvi recipe to try. Do visit her space for many more wonderful recipes.

Check out the recipes of my fellow bloggers on this theme.

Bhindi kadhi by Preethi

Creamy pine nuts pasta by Shalu

Coconut rice by Jayashree

Satvik paneer butter masala by Poonam

Moong dal dosa by Ruchi

I have used cashew nuts in the recipe. But you can use almonds if you want. Any unsweetened thick yogurt can be used to make this parwal or pointed gourd curry. I have used homemade curd. To grind poppy seeds easily first dry grind the poppy seeds and then add other ingredients to grind. Or soak the poppy seeds in hot water for 15 minutes or microwave for 1 minutes to make smooth paste.

Recipe

Parwal or pointed gourd – 10 – 12

Ginger – 1/2 inch piece

Green chilli – 2 – 3 or to taste

Curd or yogurt – 4 tablespoon

Poppy seeds or khaskhas – 2 tablespoon

Cashew nuts – 1 tablespoon

Melon seeds – 1 tablespoon

Cumin or jeera powder – 1 teaspoon

Coriander or dhania powder – 1 tablespoon

Kashmiri red chilli powder – 2 teaspoon

Turmeric powder – 1/2 teaspoon + 1/4 teaspoon

Green cardamom – 3

Cloves – 3

Cinnamon – 1/2 inch piece

Bay leaf – 1

Salt to taste

Sugar – 1/2 to 1 teaspoon or to taste

Mustard oil – 3 tablespoon

Ghee or clarified butter – 2 teaspoon

Method

1. Wash the pointed gourd or parwal well. Cut off both the ends. Peel in strips. Make slits on both sides. Parwal should be intact.

2. Rinse again and drain the water. Marinate the parwal with 1/4 teaspoon turmeric powder and little salt. Keep aside.

3. Soak the melon seeds and cashew nuts in hot water. Grind the poppy seeds to make powder or you can also soak the poppy seeds in hot water or microwave for 1 minute.

4. Now grind ginger, green chilli, soaked cashew nuts and melon seeds with poppy seeds. Add little water to make smooth paste. You can also grind ginger and 1 – 2 green chilli separately.

5. In a bowl mix cumin powder, coriander powder, 1/2 teaspoon turmeric powder and Kashmiri red chilli powder with 3 tablespoon water.

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

7. Heat mustard oil in a pan or wok. Fry the marinated parwal from all the sides till light brown. Remove from oil.

8. In the same oil add bay leaf and crushed green cardamom, cinnamon and cloves.

9. Stir and add mixture of cumin, coriander, turmeric and Kashmiri red chilli powder. Fry the spices on low heat for 2 – 3 minutes or till oil leaves the sides.

10. Now add all the ground mixture and saute for 2 -3 minutes again. Add fried parwal, salt and sugar. Mix well. Saute till parwal coated with spices. Add 1 cup water and cover the pan. I have made thick gravy but you can add more water to make thin gravy. I sometime do so. You can add 2 – 3 slit green chilli if you want.

11. Cover and cook on low medium heat for 5 – 6 minutes or till the parwal becomes soft. But be careful parwal should be intact.

12. Whisk the curd well. Add well beaten curd in the curry. Remember to keep the flame low while adding curd. Mix well. Cook on low heat for 3 – 4 minutes. You can add little more water if required to make thick gravy. Taste and adjust the seasoning.

13. Add ghee or clarified butter and switch off the heat.

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

Notes

1. Add green chilli according to your taste.

2. Almond can be used instead of cashews.

3. Ghee or clarified butter is optional. If you don’t like skip it.

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

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

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

Facebook page

Follow on

Twitter

Instagram

Oats Dosa / Instant Dosa

Oats dosa. A healthy and delicious breakfast made with superfood oats. These gluten free crispy and tasty dosa can be also serve as a snack with tea or coffee. Even if you don’t like oats I am sure you will love the taste of this dosa. And you can’t recognize oats in it. To get more oats recipes click here .

To make this dosa lacy and crisp make a thin and flowing batter like rawa dosa. And for crisp texture remember to cook on low heat. You can use any spices of your choice in the batter. I have made it without onion but you can add 1 finely chopped onion in the batter.

Posting after a long time. And feeling happy to participate again in our weekly bloghop group after a short break. This Monday 257 #Foodiemonday bloghop theme is dosa den suggested by Priya Iyer who blog at The World Through My Eyes. Priya is a very good friend and a talented blogger. I love her healthy and authentic recipes. I have bookmarked her Mysore masala dosa and Broccoli masala dosa to try. Do visit her space for different types of delicious recipes.

To make this dosa you don’t need to fermentat the batter just mix everything and your batter is ready to cook. This nutritious dosa is a perfect breakfast option for diet conscious people, kids and everyone. If you like add 1 finely chopped onion and any spices of your choice. Use green chilli and black pepper powder according to your spice tolerance. Skip chilli if you are making for small kids. Serve oats dosa immediately after cooking. It may be soft when cool. But still it will be tasty.

Recipe

Oats – 1/2 cup

Rice flour – 1/2 cup

Curd or yogurt – 1/2 cup

Salt to taste

Cumin powder – 1/2 teaspoon

Chaat masala powder – 1 teaspoon

Black pepper powder – 1/2 teaspoon, optional

Cilantro or coriander leaves – handful, chopped

Green chilli – 1 – 2 finely chopped

Ginger – 1/2 inch piece, grated

Water – 1 & 1/2 cup

Oil for shallow fry

Method

1. Grind the oats into fine powder.

2. In a large bowl mix oats powder, rice flour, salt, cumin powder, black pepper powder and chaat masala powder. See notes for more options.

3. Add beaten curd and 1 cup water. Whisk well to make a smooth lump free batter.

4. Add remaining water and whisk well. Batter should be flowing like rawa dosa.

5. Now add grated ginger, chopped green chilli and chopped cilantro or coriander leaves. Mix well. If your batter is thick add little more water or if the batter is too runny add 1-2 tablespoon more rice flour.

6. Heat a pan or skillet. Brush with little oil and reduce the heat. Pour batter on the pan. Fill the gaps. Drizzle little oil on the sides and over the dosa. Don’t spread the dosa with ladle or spatula, just pour the batter on the pan.

7. Cook on low heat till edges starts to leave the pan. For crisp dosa remember to cook on low heat. It will take 4 to 5 minutes. Flip the dosa and cook other side too on low heat.

8. Flip again and when dosa becomes brown and crisp fold into half.

9. Serve hot with coconut chutney or any chutney of your choice.

Notes

1. You can use 1 finely chopped onion in the batter. Few chopped curry leaves can be used in the batter.

2. Always serve hot for crisp dosa. Dosa may become soft when cool.

3. Use chilli and black pepper according to your taste.

4. Batter should be flowing like rawa dosa and don’t try to spread with back of the ladle like normal dosa, just pour the batter on the pan.

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

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

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

Facebook page

Follow on

Twitter

Instagram

Sprouts Semolina Chila Or Pancakes

Sprouts and semolina or suji/rawa chila or pancakes. A healthy, delicious and low calorie breakfast dish. We all know that sprouts are extremely nutritious and super healthy food. You can use these vitamins, protein and mineral enriched sprouts raw or cooked for numerous health benefits. So you can call it a power packed breakfast.

Spices, green chilli coriander leaves or cilantro and some other ingredients made this chila spicy flavorful and mouthwatering. I have made it both with onion and tomato and without onion tomato. Both are delicious but without tomato its easy to flip. And looks better. I love the taste of both. You can make according to your taste.

You can get some more recipes of semolina and sprouts below.

1. Suji malai cake

2. Semolina and lentil appe

3. Rawa cake

4. Oats semolina chila

5. Semolina and flatten rice appe

6. Sprouts chaat

7. Sprouts sundal

8. Sprouts and oats cutlets

9. Sprouts and oats appe

10. Cooked rice appe

11. Red lentil appe

12. Beetroot appe

This Monday our 251 #FoodieMonday bloghop theme is #RawaRaaga suggested by Aruna SarasChandra who blog at Vasusvegkitchen. Lovely Aruna has a wonderful blog with lots of mouthwatering recipes like Homemade coffee jelly , Mango mastani , Multigrain banana bread etc. I am sure you will love her space.

Its a very simple yet delicious recipe. Tomato is absolutely optional. If you like the taste and want to use be careful while flipping to turn upside down. Tomato will make your chila soft. Without tomato you will get crisp chila.

Recipe

Sprouts – 1&1/2 cup

Semolina or suji – 1/2 cup

Green chilli – 1-2 chopped

Cilantro or coriander leaves – handful, chopped

Ginger – 1 inch piece, grated

Onion – 1, finely chopped, optional

Tomato – 1 chopped, optional

Lemon juice – 1 teaspoon

Curd – 1/2 cup

Water – 1/2 cup

Cumin powder – 1 teaspoon

Chaat masala – 1 teaspoon

Garam masala powder – 1/4 teaspoon, optional

Black pepper powder – 1/2 teaspoon

Oil for shallow fry

Method

1. Rinse the sprouts well. Drain the water and grind with the help of very little water.

2. In a large bowl mix ground sprouts, semolina, curd and water. Whisk well to make a lump free batter.

3. Add all the spices, salt, chopped green chilli, cilantro or coriander leaves, lemon juice and grated ginger. Also add chopped onion and tomato if using. You can use onion and skip tomato to flip the chila easily. Mix well, cover and keep aside for 10 – 15 minutes.

4. Heat a pan or skillet. Brush with little oil. Pour a ladle full of batter in the middle. Spread with the back of the ladle by rotating. Reduce the heat and cook on low heat.

5. Drizzle little oil on the sides. When the edges becomes brown flip the chila upside down and fry the other side too.

6. Serve hot with any chutney or sauce.

Notes

1. You can add spices according to your taste.

2. Tomato is absolutely optional.

3. Add green chilli according to your spice tolerance

4. For shallow frying ghee/clarified butter can be used.

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

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

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

Facebook page

Follow on

Twitter

Instagram

Peanut Chaat With Corn Green Peas And Raw Mango

Peanut chaat with corn, green peas and raw mango. Taste is tangy, spicy in one word chatpata. Crunchy roasted peanuts, slightly sweet corn and green peas with raw mango, lemon juice and spices made this chaat absolutely delicious and tongue tickling. If you have roasted and peeled peanut ready then you can make it in a jiffy.

Peanut, mango, green peas, sweet corn, lemon, ginger, green chilli,tomato, onion with some spices, cilantro or coriander leaves mint will make your chaat tangy spicy and flavorful.

A completely no oil and no cook gluten free and vegan recipe. And very easy too. Just mix everything and enjoy. I have used dry roasted peanut, you can also use boiled peanuts but I love the crunch of roasted peanut in the chaat. You can also add 1 small cucumber. Peel and chop the cucumber and add in the peanut chaat. Earlier shared Chickpea chaat , Sprouts chaat , Matar chaat and Ghugni and aloo kabli .

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

Peanut stuffed paratha

Peanut chutney or dip

Peanut potatoes

Peanut butter

Sending this post to Facebook group Healthy Wealthy Cuisine . This time theme is #GoNutsForPeanut suggested by Jayashree Trao who blog at Evergreen dishes . I love her healthy and unique recipes like Watermelon rind salad , Peanut curd and many more.

Check out my fellow bloggers recipes on this theme.

Peanut chaat by Shalu

No fry masala peanut by Vanitha

Peanut curd by Jayashree

Peanut chutney by Poonam

Peanut cookies by Sasmita

Peanut chutney by Ruchi

Peanut chaat by Swaty

As I mentioned above this chaat is very easy to make. And completely no cook and no oil recipe. You can also use boiled peanuts instead of roasted peanut. But I like roasted peanut in the chaat. If you want your chaat more tangy add some more lemon juice or grated raw mango. To make it more spicy add more green chilli or freshly crushed black pepper. Make according to your taste and spice tolerance.

Recipe

Peanut – 1/2 cup, roasted and peeled

Sweet corn – 1/2 cup, boiled

Green peas – 1/4 cup, boiled

Tomato – 1 small, chopped

Onion – 1 small, finely chopped

Green chilli – 1 – 2 finely chopped

Grated ginger – 1 teaspoon, optional

Raw mango – 1 tablespoon, grated

Cilantro or coriander leaves – 1 tablespoon, chopped

Mint leaves – 1/2 tablespoon

Black or pink salt – 1 teaspoon

Freshly crushed black pepper – 1/4 teaspoon

Chaat masala – 1/2 teaspoon

Lemon juice – 1 teaspoon

Roasted cumin powder or Bhaja moshla – 1/4 teaspoon, optional

Method

1. Dry roast the peanut and peel the red skin.

2. In a bowl mix dry roasted and peeled peanut, boiled sweet corn, green peas, chopped tomato, onion, green chilli, grated ginger, raw mango and chopped cilantro or coriander leaves.

3. Tear up the mint leaves by hand and mix. Add black or pink salt, chaat masala, black pepper, lemon juice and roasted cumin powder or bhaja moshla. Use whatever you have. Bhaja moshla or roasted cumin powder is optional but I recommend to add for flavour.

4. Mix everything well. Taste and add more lemon juice, salt and black pepper if require. You can also add some more grated mango if you want your chaat more tangy.

5. Garnish with ginger julienne and mint leaves. You can add more cilantro or coriander leaves and mint leaves if you like. Serve immediately.

Notes

1. Add green chilli and freshly crushed black pepper according to your taste.

2. One small chopped cucumber can be used in the chaat.

3. You can add more lemon juice or grated raw mango if you want your chaat more tangy.

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

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

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

Facebook page

Follow on

Twitter

Instagram

Sprouts Chaat And Aloo Or Potato Chaat With Sweet Corn

Sprouts and aloo or potato chaat with sweet corn. Both are very easy to make and delicious. Perfect tongue tickling, easy, quick and low calorie recipe for this hot weather. Just boil the potatoes or moong sprouts and mix everything. Serve as a evening snack or starter. You can also serve sprouts chaat as a nutritious salad with your meal.

You can also use raw moong sprouts just wash well before using. I sometime do so. And everyone loves the crunch. Its a completely gluten free, vegan, low calorie and oil free recipe.

Sprouts are super healthy when eaten raw or cooked. Sprouting also increases the protein content, and shortens the cooking time of legumes. During the process of sprouting, some of the stored starch in the legume is used up for forming the tiny leaves and rootlets and in manufacturing vitamin C. Here are some health benefits that will convince you to sprout more often. 1. Helps in digestion

2. Boosts blood circulation

3. Helps in weight loss

4. Builds your immune system

5. Improve eye sight

6. Heart friendly

7. Helps reduce acidity

8. May prevent premature ageing

To read more about health benefits of sprouts click here .

Making moong sprouts is very easy. Also sharing the method with recipe. You can get some more sprouts recipes on this blog.Click on the name below for recipe.

1. Sprouts sundal

2. Sprouts and oats cutlets

3. Sprouts and oats appe

And some chaat recipes

1. Chana or chickpea chaat with raw mango

2. Matar chaat

3. Ghugni and aloo kabli

Sending this post to #249 Foodiemonday bloghop theme is Monsoon Munchies suggested by Archana who blog at The Mad Scientist Kitchen. Archana is a very talented blogger. Do visit her space for wonderful recipes. She has a vast collection of authentic and healthy recipes. I love her all the recipes but recently bookmarked her Herbed butter milk rolls , Seven layer magic bar and Vegan Lebanese chickpea stew to try.

As a monsoon munchies I am not sharing any deep fried recipe today. This time we need some healthy and nutritious recipes to make easily and quickly. So two quick recipes for you. Starting with vitamin enriched moong sprouts. Make moong sprouts and keep in refrigerator for a week. You can use these sprouts raw, boiled or sauteed as you like.

Sprouts chaat recipe

Moong sprouts – 1 cup

Potato – 1, boiled, optional

Cucumber – 1

Tomato – 1, chopped

Onion – 1, finely chopped

Green chilli – 1 – 2, finely chopped

Ginger – 1 inch piece, grated or finely chopped

Cilantro or coriander leaves – 1 tablespoon

Black or pink salt – 1 teaspoon

Chaat masala – 1 teaspoon

Cumin powder – 1/2 teaspoon

Freshly crushed black pepper – 1/2 teaspoon

Lemon juice – 2 tablespoon

Method

1. Soak the moong beans in sufficient water overnight. Next day drain the water and loosely cover the bowl. Keep aside for a day. Next day moong beans will be sprouted. If you want longer sprouts wait for one more day.

Now store the sprouts in refrigerator. You can store it for a week. Rinse the sprouts well before every use.

2. Take 1 cup moong sprouts and rinse well. Drain the water.

3. Boil with 1 cup water. When it starts to boil, reduce the heat. Cook on simmer for 4 minutes or till sprouts becomes soft. I like the sprouts with little crunch. Drain the water and let it cool down.

4. Peel and chop the potato into small cubes if using.

5. Peel and chop the cucumber.

6. Now mix moong sprouts, boiled and cubed potato, cucumber, chopped tomato, onion, green chilli, grated ginger, cilantro or coriander leaves, black or pink salt, cumin powder, black pepper, chaat masala and lemon juice. You can also use few chopped mint leaves. Mix well. You can also add chopped or grated fresh coconut if you like. Taste and add more salt and lemon juice if require.

7. You can also add green chutney and sweet tamarind chutney if you want.

Aloo chaat. An easy and quick to make and taste is absolutely mouthwatering. A simple no cook and no oil recipe made with boiled potatoes, finely chopped onion, tomato, cucumber, green chilli, sweet corn, some spices and lemon juice.

Recipe

Potato – 4 medium, boiled

Onion – 1, finely chopped

Green chilli – 1 – 2, finely chopped

Tomato – 1 large, chopped

Cucumber – 1

Boiled sweet corn – 1/4 cup

Cilantro or coriander leaves – 1 tablespoon, chopped

Mint leaves – few, chopped

Pink or black salt – 1 teaspoon

Cumin powder – 1/2 teaspoon

Chaat masala – 1 teaspoon

Lemon juice – 3 teaspoon

Method

1. Peel chop the boiled potatoes into small cubes.

2. Peel and chop the cucumber.

3. In a bowl mix everything well.

4. Taste and adjust salt and lemon juice if require.

5. Add green chutney and sweet tamarind chutney if you want. I didn’t. You can also use black pepper powder if you like.

Enjoy…….

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

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

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

Facebook page

Follow on

Twitter

Instagram

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.

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

Facebook page

Follow on

Twitter

Instagram