spicy – Batter Up With Sujata

Gobhi Palak Paneer Or Cauliflower With Spinach And Cottage Cheese

Gobhi palak paneer or cauliflower with spinach and cottage cheese.
A spicy, rich and delicious curry to serve with any type of bread or rice.
Paneer, cashew nuts, melon seeds and spices made this cauliflower curry rich spicy and mouthwatering.

You may like some more cauliflower recipes on this blog.

1. Cauliflower with ginger julienne

2. Cauliflower with coconut and poppy seeds

3. Fulkopir paturi

4. Spicy cauliflower stir fry

Monday again and our this week’s 228 #Foodiemonday bloghop theme is winter delight suggested by Priya Iyer who blog at The World Through My Eyes. Priya is a very talented blogger and a very dear friend. Do visit her space for lots of healthy and yummy recipes. I love her healthy and delicious recipes. Recently loved her Thai pineapple salad. I am going to try it soon.

I have used two winter special vegetables cauliflower and spinach in this curry. We can get all the vegetables round the year these days. But seasonal vegetables taste best. This curry is also perfect for a party side dish. Its goes well with any type of Indian bread or rice dishes. Sauteed and ground onion, tomatoes, garlic, ginger, chili, cashews, melon seeds, cardamom, cinnamon and cloves made this curry thick, creamy and delicious.

Recipe

Cauliflower – 1, medium

Spinach – 100 grams

Paneer or cottage cheese – 1 cup, crumbled

Cashew nuts – 7 – 8

Melon seeds – 2 tablespoon

Onion – 1 large, sliced

Garlic cloves – 5 – 6

Ginger – 1 inch piece

Tomato – 2 medium, chopped

Green chilli – 3 – 4 or to taste, chopped

Green cardamom – 2

Cinnamon – 1 inch piece

Cloves – 3

Oil – 4 tablespoon

Salt to taste

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Method

1. Cut the cauliflower in small florets. Rinse well and keep aside.

2. Clean wash and chop the spinach.

3. Peel and chop the ginger and garlic roughly.

4. Heat 2 tablespoon oil in a pan. Add green cardamom, cloves and cinnamon.
Add sliced onion, chopped green chilli, ginger and garlic. Fry until onion becomes brown.

5. Add chopped tomatoes and saute till tomatoes becomes mushy.

6. Add cashew nuts, melon seeds and chopped spinach. You can use almond instead of cashew nuts if you want. Use soaked and peeled almonds if using.
Saute till spinach cooked well.

7. Add crumbled paneer or cottage cheese. I have used homemade paneer or cottage cheese. Mix well and saute for 2 minutes. Let the mixture cool down.

8. Now grind into a smooth paste with the help of little water.

9. Heat remaining 2 tablespoon oil in a pan. Add cauliflower florets and salt. Fry till the florets becomes golden brown.

10. Add ground mixture, cumin powder, coriander powder, turmeric powder and garam masala powder. Mix well.
Saute for 2 minutes or till dried up.

11. Add 2 cup water and mix. When it starts to rolling boil reduce the heat. Cover and cook on simmer for 15 minutes or until the cauliflower becomes tender. Stir in between.

12. Taste and adjust salt if require. You can add little more water if you want more gravy. Or if you want thick gravy or dry curry cook for some more time.
When you get your desired consistency remove from heat.

13. Garnish with onion rings and cilantro or coriander leaves. Serve with steamed rice, pulao, fried rice, jeera rice, roti, paratha, naan, puri or any bread.

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

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

Wishing a very happy new year to all my readers.

Matar nimona. A spicy curry with ground green peas, fried potatoes and spices. Delicious curry from UP cuisine.
Its my most favourite curry from Uttar Pradesh cuisine. My mom in law used to make it so often. In a joint family lots of green peas require to make nimona. Our duty was to peel the green peas. Mom in law was a great cook. Still remember the taste of her food. So here is the matar nimona recipe of maa.
Onion is absolutely optional. I love the without onion garlic version more.
Sharing the recipe with or without onion both. Main ingredients are green peas, ginger, green chilli, tomato, cilantro or coriander leaves and lemon juice with salt and spices.

You may like two more green peas recipe on this blog.

Matar kofta

Potatoes with green peas

And a green chickpea curry

Hara chana curry

This month in Shhhhh Cooking Secretly Challenge facebook group we are sharing different dishes from Uttar Pradesh cuisine.
Shhh Cooking Secretly a group started by Priya of Priya’s Versatile Recipes, is where every month food bloggers are paired up and give each other 2 secret ingredients to cook with according to the theme chosen.
This month my partner is talented blogger Renu who blog at Cook With Renu. I always love her healthy and delicious recipes.
Visit her space for different types of wonderful recipes. I have recently bookmarked her chocolate coconut flour cake to try out. Renu gave me cumin seeds and turmeric and I made this matar nimona with these ingredients. I gave her jaggery and til or sesame seeds. And she made delicious bajre ki tikki.

Recipe is very easy yet mouthwatering. I am sharing two methods to make this dish. One is with onion garlic and second is without onion garlic. You can make your dish following any of these methods.

Recipe

Green peas – 500 gram

Potato – 1 large

Tomato -2, chopped

Ginger – 1/2 inch piece, peeled and chopped

Garlic – 4 – 5, optional

Green chilli – 2 – 3 or to taste

Onion – 1 chopped, optional

Cumin seeds – 1 teaspoon

Hing or asafoetida – a pinch

Cumin powder – 1 teaspoon

Coriander powder – 1&1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Garam masala powder – 1/2 teaspoon

Kashmiri red chilli powder – 1/2 teaspoon

Cilantro or coriander leaves – 2 – 3 tablespoon, chopped

Salt to taste

Mustard oil – 3 tablespoon

Lemon juice – 1 teaspoon

Water – 2 cup

Method of with onion garlic

1. Peel and chop the potato lengthwise or you can chop into cubes.

2. Peel the peas. Remove the shell and take out the peas.

3. Rinse and reserve 1/4 cup peas. Grind the remaining peas in your food processor or grinder.

4. Grind onion, garlic and green chilli. Make a smooth paste.

5. Grind the tomatoes.

6. Heat 1 tablespoon oil in a pan. Better to use nonstick pan. Add ground green peas and 1/4 cup whole peas which you have reserved. Fry the peas well. When dried up reduce the heat and fry on low heat. Stir constantly to avoid sticking to the bottom.

7. Fry till ground peas starts to change it’s colour and raw smell goes away. You will get a nice aroma. It will take 5 – 6 minutes. Remove from heat and keep aside. You can follow second method as I have mentioned for no onion garlic recipe below. Add the green peas paste after tomato and fry.

8. Heat remaining oil in a pan or wok. Add chopped potato. Fry till potato pieces becomes golden brown. Remove from oil.

9. In the same oil add cumin seeds and hing or asafoetida.
Let the seeds splutter. Add onion, garlic and green chilli paste. Fry till oil leaves the sides.

10. Add tomato paste and saute till the mixture dried up and leaves the sides.

11. Add fried potato, green peas, cilantro or coriander leaves, salt and all the dry spices.
Mix everything well. Saute for a minute.

12. Add water and mix. When it starts to rolling boil, reduce the heat. Cover and cook on simmer for 5 – 6 minutes or till the potato becomes soft.

13. Remove the cover. You can add more water if require. When you get your desired consistency, taste and adjust salt if require.

14. Add lemon juice, mix and remove from heat.

15. You can garnish with cilantro or coriander leaves.
Serve with rice, pulao, roti paratha or puri with lemon wedge and onion slices.

No onion garlic method

1. Grind the green peas and keep aside.

2. Grind the Tomatoes and green chilli.

3. Heat oil in a pan. Add the potatoes. Fry till potatoes becomes golden brown. Remove from oil.

4. In the same oil add cumin seeds and hing or asafoetida. When the seeds starts to splutter add tomato and green chilli paste.

5. Saute till the mixture dried up and oil leaves the sides.

6. Add green peas paste and reserved green peas.

7. Fry on low heat till raw smell of green peas goes away and you will get a nice aroma. It will take about 6 minutes.

8. Add fried potato, cilantro or coriander leaves, salt and all the dry spices.
Mix well and saute for a minute.

9. Add water and mix.
When it starts to boil reduce the heat.
Cover and cook on low heat for 5 – 6 minutes or till the potatoes becomes soft.

10. Remove the cover. Taste and adjust the seasoning.
Add little more water if require. Or cook till you get your desired consistency.

11. Add lemon juice, mix and remove from heat.
Serve hot with steamed rice, jeera rice, pulao or any bread.
Note
Add green chilli according to your taste.

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

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Moong And Masoor Dal Cutlets Or Yellow And Red Lentil Cutlets

Dal or lentil cutlets. Cutlets made of yellow and red lentil or moong and masoor dal.
A spicy delicious teatime snack with all the healthy ingredients.
I have fried the cutlets but you can also air fry or shallow fry the cutlets to make completely guilt free.

Yellow and red lentil, all the spices, paneer or cottage cheese, potatoes and a binding agent. Mix everything together and make your spicy and tasty evening snack. You can also make these round to make burgers. Choice is yours.
I have used powdered oats for binding but you can use bread crumbs, roasted chickpea flour or corn flour for binding. Use whatever you have.
If you want your cutlets more spicy, then use more chopped green chilli, red chilli powder or chilli flakes. I have used two green chilli and one red chilli. I have used fresh homemade paneer or cottage cheese. Get the recipe here.
I have served these cutlets with green chutney and tomato oambal or chutney.
You may like some more cutlets recipes on this blog.

1. Potato and barnyard millet cutlets

2. Mixed veg cutlets

3. Beetroot cutlets

For some more snacks with lentils and chickpeas click on the name below.

1. Dal corn paneer pakoda

2. Green gram Kabab

3. Oats black chickpea Kabab

This week’s 223 #Foodiemonday bloghop theme is Crunchy Munchy Dal suggested by our bloghop member and a very talented blogger Aruna who blog at Vasus Veg Kitchen.
Do visit her space for some amazing recipes. I specially love her different types of chutney recipes. Recently bookmarked her Khatta palak chutney to try.

Recipe is very simple yet delicious. If you have boiled dal or lentil, boiled potatoes and paneer or cottage cheese ready then you can make it in a jiffy. If you want to make it guilt free, shallow fry the cutlets or use your air fryer to fry the cutlets.

Recipe

Moong dal or yellow lentil – 1/2 cup

Masoor dal or red lentil – 1/2 cup

Potato – 2, boiled

Paneer or cottage cheese – 1/4 cup tightly packed

Ginger – 1 inch piece, grated

Green chilli – 3 – 4, chopped

Garlic paste – 1 teaspoon

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon

Freshly crushed black pepper powder – 1/2 teaspoon or to taste

Cilantro or coriander leaves – 1/2 cup, chopped

Oats powder – 4 tablespoon

Onion – 1 large, finely chopped

Water – 1 cup

Bread crumbs as require

Oil for frying

Method

1. Wash and pressure cook both the lentil with 1 cup water for 2 whistle. Let the pressure settle on it’s own.

2. Take out the dal or lentil in a bowl. Dal should be dried up completely. If not cook for a few more minutes.

3. Mash the paneer or cottage cheese.

4. Peel and mash the potatoes.

5. Add mashed paneer and potatoes in the boiled dal.

6. Add grated ginger, garlic paste, chopped onion, cilantro or coriander leaves, green chilli, cumin powder, chaat masala powder, salt, oats powder and freshly crushed black pepper. You can use black pepper powder instead of crushed pepper. I have used two green chilli and one red chilli.
Mix everything well.

7. Make medium sized balls and give them any shape of your choice.

8. Spread bread crumbs on a plate. Roll all the cutlets in bread crumbs. Cutlets should be coated with bread crumbs.

9. Heat sufficient oil in a pan or wok.
Fry the cutlets on low medium heat until golden brown.

10. Place the fried cutlets on a paper towel.

Serve hot with any sauce or chutney.

Notes

1. You can use bread crumbs, roasted chickpea flour or corn flour for binding instead of oats powder.
2. Chana dal or Bengal gram, whole masoor/black lentil or whole moong/green lentil can be used instead of yellow and red lentil.
3. Use green chilli according to your taste. You can also use more green chilli, red chilli or chilli flakes if you want your cutlets spicy.
4. You can add 1 teaspoon lemon juice or amchur/ mango powder in the cutlets.

5. You can shallow fry or air fry the cutlets instead of deep fry.

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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Karela Or Bitter Gourd Dopyaza

Karela or bitter gourd dopyaza.
Bitter gourd or karela with lots of onion and tomato. Onion and tomato reduced the bitterness of karela. A dry curry not thick gravy like mutton or chicken dopyaza.

Normally we make dopyaza with chicken or mutton. Or you can make dopyaza with paneer or cottage cheese, bhindi or any vegetable. And dopyaza usually made with thick spicy gravy. But this time I made dopyaza with karela and made it dry. After marinating with salt, rinsed and squeezed karela automatically reduces it’s bitterness. And lots of onion also reduced the bitterness so if you don’t like the bitterness of karela, you will definitely enjoy the taste of this karela dopyaza.
You may like three more karela recipes on this blog.

1. Sukto

2. Bitter gourd with tomato

3. Gujarati bitter gourd stir fry

This week 220 #Foodiemonday bloghop theme is Gourds Are Beautiful suggested by me. Yes this week its my turn to suggest the theme and I have suggested two themes. #1 make anything using any gourd, #2 one pot rice dish. Everyone voted for gourds. And we all bloghop members presenting recipes of different types of gourds.

I have used sliced onion and cubed onions. You can also use whole shallot instead of cubed onions. For sourness I have used 2 teaspoon amchur or dry mango powder. You can use more or less according to your taste. You can also use tamarind paste instead of mango powder.

Recipe

Karela or bitter gourd – 3 medium

Small onions – 5, cubed

Onion – 1 large, sliced

Tomato – 3 medium

Ginger paste – 1/2 teaspoon

Garlic paste – 1 teaspoon

Oil – 3 tablespoon

Salt to taste

Turmeric powder – 1/2 teaspoon

Coriander powder – 2 teaspoon

Cumin powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Kashmiri red chilli powder – 1/2 teaspoon

Amchur or dry mango powder – 2 teaspoon

Method

1. Discard the both ends of bitter gourd. Lengthwise make half. Chop into thin slices.

2. Rinse and drain the water. Marinate with 1 teaspoon salt and keep aside 15 – 20 minutes.

3. Wash the bitter gourd again. Wash 3 – 4 times and squeeze well.

4. Grind the tomatoes.

5. Heat oil in a pan. Add sliced onion.
When the onion becomes translucent add garlic and ginger paste. Fry till onion becomes light brown.

6. Now add bitter gourd and fry for 4 – 5 minutes.

7. Add cubed onions, salt, cumin powder, coriander powder, turmeric powder, garam masala powder and kashmiri red chilli powder. Saute for 3 – 4 minutes.

8. Add ground tomatoes and mix well. When it starts to boil reduce the heat. Cover and cook on simmer for 15 minutes. Stir in between.

9. Now remove the cover and cook on high heat till dried up. Keep starting.
When bitter gourd or karela dried up remove from heat.

10. Garnish with cilantro or coriander leaves and onion rings. Serve with steamed rice or Indian flat bread.

Notes
1. Shallot can be used instead of cubed onions.
2. You can use tamarind paste instead of amchur. Use amchur or tamarind paste according to your taste.

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

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Chhanar Dalna Or Paneer/Cottage Cheese Balls In Gravy

Chhanar dalna.
Bengali style no onion garlic curry with homemade chhena or cottage cheese balls.
This delicious and aromatic curry can be served as a side dish with pulao, jeera rice, luchi or puri, paratha, roti or any type of bread.
You can use grated store bought paneer but homemade soft chhena or paneer taste best. Get the method of making homemade paneer or cottage cheese here.

You may like some more paneer or cottage cheese recipe on this blog.
1. Dal corn paneer pakoda

2. Kathal paneer kofta curry

3. Schezwan paneer

4. Italian flavoured paneer bhurji

5. Paneer gajar halwa

6. Methi paneer kofta in palak gravy

7. Cottage cheese or paneer capsicum stir fry

8. Paneer kala chana kofta curry

9. Paneer stuffed parwal mithai

10. Mint paneer kofta

11. Aloo paneer

12. Chhena kheer or chhanar paesh

13. Shahi paneer

14. Hariyali paneer butter masala

15. Paneer or cottage cheese croquette

16. Soya paneer lollipop

17. Chhanar jilipi

18. Sandesh

And many more sweet dishes.

This week’s 217 #Foodiemonday bloghop theme is khali fridge or empty fridge suggested by very talented blogger Renu Agrawal dongre who blog at Cook with Renu. Visit her space for mouthwatering recipes from different cuisine. I have recently bookmarked her Whole Wheat Spinach Pizza Pinwheel to try.

Renu suggested that use your pantry ingredients like grains, rice , dals etc or what you cook when you run out of vegetables and fruits or you do not have tomato, onion etc. Okay when I don’t have tomato usually I use curd and whenever I don’t have any vegetables in my pantry I use the milk from my refrigerator and make fresh paneer or cottage cheese to make different types of curry or stir fry.
Today sharing Bengali style chhanar dalna or paneer balls in no onion garlic gravy. My mom usually made it on veg days. It can be made for offering or bhog prasad. You can also make it for party side dish.

Recipe

Paneer or cottage cheese – 1 cup heaped, crumbled

Ginger – 1 inch piece, grated

Green chilli – 1 finely chopped

Cumin powder – 1 teaspoon +1/2 teaspoon

Salt to taste

Sugar – 1/2 to 1 teaspoon or to taste

Turmeric powder – 1 teaspoon

Coriander powder – 1/2 teaspoon

Dry red chilli – 3

Green cardamom – 3

Cloves – 3

Cinnamon – 1 inch piece

Bay leaf – 2

Cumin seeds – 1/2 teaspoon

Hing or asafoetida – a pinch

Tomato – 2 medium, peeled and cubed

Curd – 3 tablespooon

Refined flour or maida – 1 tablespoon

Ghee or clarified butter – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Oil – 3 – 4 tablespoon

Green chilli – 2 slit

Water – 2 cup + 4 tablespoon

Method

1. Soak red chilli in 4 tablespoon water for 30 minutes.

2. Mash paneer or cottage cheese well in a plate. I have used homemade fresh paneer. Get the recipe here.

3. Add 1/2 teaspoon salt, 1/2 teaspoon turmeric powder, 1/2 teaspoon cumin powder, 1 finely chopped green chilli, 1/4 teaspoon grated ginger and 1 tablespoon refined flour or maida. Knead well to make smooth.

4. Make equal sized small balls. Press gently with your palm. Make all the balls and keep aside.

5. Grind remaining grated ginger, tomato, green cardamom, cinnamon and cloves. Skip tomato if you are using curd.Make a smooth paste. You can use crushed green cardamom, cinnamon and cloves in tempering but I like my gravy smooth so ground.

6. Blend dry red chilli with it’s water and keep aside. It will give a beautiful colour to the gravy. You can use kashmiri red chilli powder instead but I recommend to use it.

7. Heat oil in a pan. Fry the paneer or cottage cheese balls from both sides. And place on a paper towel.

8. Fry cubed potatoes till golden brown in the same oil and keep aside.
Add cumin seeds, hing or asafoetida and bay leaf in the oil.

9. When the cumin seeds starts to crackle add the ground paste, cumin powder, coriander powder, turmeric powder and sugar. Also add well beaten curd if using.When it starts to dried up add blended dry red chilli. Saute till oil leaves the sides.

10. Now add fried potatoes and salt. Saute again for a minutes.
Add 2 cup water and slit green chilli. Cover the pan and cook till potatoes becomes soft.

11. Add fried paneer or cottage cheese balls. Cook uncovered for 2 minutes.

12. Add ghee or clarified butter and garam masala. Mix and remove from heat.

13. Garnish with chopped cilantro or coriander leaves. Serve hot with steamed rice or paratha, puri or any Indian bread.

Notes
1. You can add cashews, almond or melon seeds paste to make the gravy rich I didn’t.
2. Use red and green chilli according to your taste.

If you tried my recipe, you can share your food pictures with me in the social network sites by using the 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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Rice Appe Or Paddu With Cooked Rice

Appe/paddu with cooked rice.
A spicy, delicious and easy to make appe/paddu or kuzhi paniyaram. This appe is made of cooked rice, you can also use leftover rice. Serve hot in breakfast or as a snack. It also taste great in room temperature.
Its known by various names in South India including paddu, appe, guliappa, gulittu, yeriyappa, gundponglu, ponganalu.
Kuzhi paniyaram or Paddu/GuLiyappa/Yeriyappa 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 sweet or spicy depending on the ingredients jaggery and chillies respectively. Paniyaram is made on a special pan that comes with multiple small fissures.
Source – Wikipedia

You may like some more appe recipes made with different ingredients on this blog.
1. Red lentil appe

2. Beetroot appe

3. Semolina and lentil appe

4. Roasted gram or sattu appe

5. Semolina and flatten rice appe

6. Sprouts and oats appe

This week #209th #FoodieMonday bloghop theme is #ThindiYenu suggested by Aruna SarasChandra. Who blog at Vasus Veg Kitchen.
Do visit her space for many authentic, delicious and healthy vegetarian recipes. Recently loved her oats and nuts laddu. I will to try it soon.

ThindiYenu in Kannada means What is for Tiffin. According to Aruna here tiffin is refers to breakfast. And my contribution is this spicy and delicious rice paddu or appe using leftover rice.
I always love to make different types of appe. When Aruna suggested the theme Karnataka special breakfast or ThindiYenu.
I was searching for Karnataka breakfast recipes and loved this paddu recipe.
My son is at home this time for few days and he loves spicy food so I have made this paddu or appe spicy. Fresh cooked rice or leftover rice both can be used for this appe. At first I didn’t plan to use coconut but my vegetable vendor bought fresh coconut in the morning. So I have used it. Coconut definitely enhance the taste. But if you don’t have coconut then you can skip it.
Recipe adopted from Veg recipes of Karnataka

Recipe

Cooked rice – 1 cup

Semolina or suji – 1/4 cup

Curd – 1/4 cup

Ginger – 1/2 inch piece, grated

Green chilli – 1, finely chopped

Cilantro or coriander leaves – handful, chopped

Water – 1/4 cup

Fresh grated coconut – 2 – 3 tablespoons, optional

Curry leaves – 8 – 10, chopped

Mustard seeds or rai – 1/2 teaspoon

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon

Black pepper powder – 1/2 teaspoon

Lemon juice – 1 teaspoon

Oil – 1 teaspoon + to fry

Salt to taste

Eno fruit salt – 1/2 teaspoon

Method

1. Grind the cooked rice with curd, lemon juice and 1/4 cup water.

2. In a bowl mix ground rice, semolina or suji, grated ginger, chopped cilantro or coriander leaves, salt, cumin powder, chaat masala powder, black pepper powder and grated coconut. Mix well and keep the batter aside.

3. Heat oil in a small pan. Add mustard seeds and let the seeds splutter. Now add finely chopped green chilli and curry leaves. Switch off the flame and add this tempering in the batter. Mix well.

4. Just before cooking add eno fruit salt and give a good stir.

5. Heat an appe pan. Pour few drops of oil in every hole.
Pour a spoonful of batter in every hole. Cover and cook on low heat until appe becomes light brown.

6. Flip and turn the appe upside down. Cook uncovered till appe becomes golden brown from both the sides.

7. Serve hot with any chutney or sauce.

Notes
1. You can add 1 finely chopped onion in the batter.

2. If you are making it for kids omit chilli. Or to make it more spicy add one more finely chopped green chilli.

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

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Laal Maans

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

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

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

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

Recipe

Mutton – 500 gram

Onion – 4, thinly sliced

Black cardamom – 2

Green cardamom – 4

Cloves – 3

Cinnamon – 1 inch piece

Bay leaf – 2

Mustard oil – 1/2 cup

Curd – 1/2 cup

Salt to taste

Ginger garlic paste – 2 tablespoon

Turmeric powder – 1/2 teaspoon

Coriander powder – 1 teaspoon

Cumin powder – 1 teaspoon

Kashmiri red chilli powder – 3 tablespoon

Ghee or clarified butter – 2 tablespoon

Warm water – 1 & 1/2 cup

Cilantro or coriander leaves and onion slices to garnish

Method

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

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

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

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

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

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

7. Add ghee and mix.

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

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

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