spinach – Batter Up With Sujata

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.

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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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Red Lentil Soup

Red lentil soup.
A delicious comforting and flavourful soup. Very easy to make and nutritious. Serve it as a comforting meal with a dash of lemon juice or serve it with rice or bread.

Earlier made a Lebanese lentil soup with whole red lentils and loved the taste so tried this with red lentils. Its equally delicious.

You may like some more lentil recipes in this blog.

Lebanese Lentil Lemon Soup

Beetroot dal or lentil curry

Whole Masoor dal or brown or red lentils

Red lentil fritters in sour gravy

Red lentils, also known as Masoor dal, are an extremely popular lentil in India. They are grown all over the country and consumed for their various health benefits. Red lentils are extremely good for your skin and can prevent issues like rapid ageing and acne. They can also be used to lighten the skin and get rid of tans. Red lentils promote weight loss and are very good for your digestion due to the high amounts of fiber present in this lentil. It is good for diabetics as it regulates the random spikes and drops in the glucose level in the blood. It is abundantly rich in proteins and minerals, which help boost various systems in your body. It is very good for your bones, teeth, and eyesight because of this. It can reduce the risk of cancer due to its anticancer properties and is known for reducing bowel, colon, lung, and breast cancer risks. Moreover, due to its high antioxidant content, it is very beneficial for your immune system and can help prevent a ton of diseases and infections.
Read more about red lentil here.

This lemon flavoured lentil soup is very easy to make. You can use your pressure cooker to make it. But better to cook in open pot for taste. Soup will be more tasty if you will cook it in open pot.

Recipe

Red lentils or Masoor dal – 1 cup

Carrot – 2 medium

Potato – 1, optional

Onion – 1, finely chopped

Bay leaf – 1

Garlic – 3 – 4, minced

Ginger – 1 inch piece, grated

Tomato – 1, chopped

Baby spinach – 100 gram, chopped

Cilantro or coriander leaves – handful, chopped

Cumin powder – 1 teaspoon

Turmeric powder – 1/2 cup

Dried mint leaves – 3 tablespoon, crushed

Black pepper powder – 1 teaspoon or to taste

Salt to taste

Oil – 2 tablespoon

Water – 5 cup

Lemon juice – 2 teaspoon

Zest of 1 lemon

Method

1. Peel and cut the carrot and potato in cubes.

2. Rinse and chop the spinach.

3. Heat oil in a pan or wok. Add onion and garlic. Fry till the onion becomes translucent.

4. Add grated ginger, carrot, and potato. Saute for 2 minutes.

5. Now add spinach and tomato. Saute for 2 – 3 minutes or till the tomato becomes soft.

6. Add lentils, salt, cumin powder and black pepper powder. Mix well.

7. Add water and crushed dried mint leaves. Let it boil.

8. When it starts to rolling boil reduce the heat. Cook on low heat till lentils becomes soft. It will take 25 – 30 minutes. Don’t cover the pan.

9. When lentils becomes soft add lemon zest and lemon juice. You can add more water if require.

10. Remove from heat. Taste and adjust the seasoning. Add more lemon juice if require.

11. Garnish with mint and coriander leaves, lemon wedges and chopped tomatoes or fresh red chilli. I have used small pieces of fresh red 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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Adas Bil Hamod Or Lebanese Lentil Lemon Soup

Adas bil hamod.
Brown lentil soup or Lebanese lentil soup with lemon.
A delicious comforting and filling hot thick soup is perfect for winter.
This soup is made of brown lentil or whole Masoor dal. Brown or red lentil is rich in protein, vitamins and Iron.

You may like one more brown or red lentil recipe on this blog

Whole Masoor dal or red lentil curry

Here are some other dietary and health benefits of masoor dal: Helps Stabilise Blood Sugar Level. Keeps The Heart Healthy by Lowering Cholesterol. Effective Remedy Against Weight Loss. Anti-Ageing Properties. Nourishes Teeth and Bones. Helpful In Maintaining A Healthy Vision. Beneficial For A Glowing And Radiating Skin.
Source

Sending this post to 181 #Foodiemonday bloghop #Levantine cuisine.
This week very talented blogger and our group member Sujata Shukla who blog at Pepper On Pizza
suggested the theme. Do check her blog for many wonderful recipes. She has a vast collection of regional and continental recipes.

Levantine cuisine is the traditional cuisine of the Levant, known in Arabic as the Bilad ash-Sham and Mashriq, which covers a large area of the Eastern Mediterranean. It continues to carry an influentially mainstream character in a majority of the dishes today. It is found in the modern states of Jordan, Lebanon, Israel, Palestine, Syria, and parts of southern Turkey near Adana, Gaziantep, and Antakya (the former Vilayet of Aleppo). In the broader family of Mediterranean cuisine, Cypriot cuisine also has strong Levantine influences. Conversely, some of the dishes may have early origins in neighboring regions, but have long since become traditions in the Levant.

I am sharing this healthy and delicious lentil soup from Lebanese cuisine.
Lebanese cuisine is a Levantine style of cooking that includes an abundance of whole grains, fruits, vegetables, starches, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat, and when red meat is eaten, it is usually lamb on the coast, and goat meat in the mountain regions. It also includes copious amounts of garlic and olive oil, often seasoned by lemon juice. Chickpeas and parsley are also staples of the Lebanese diet. Lebanese cooking derives its style from various influences, such as Turkish, Arab, and Mediterranean cuisines.
Source – Wikipedia

This soup can be serve with pita bread or enjoy it as an appetizer.
Browned onion, spinach, cilantro, dried mint leaves and lemon makes it lip-smacking.

Recipe

Brown lentil or whole Masoor dal – 1 cup

Onion – 1 large, finely chopped

Garlic – 3 cloves, minced

Spinach – 50 gram

Cilantro or coriander leaves – 1/2 cup, chopped

Dried mint leaves – 1 tablespoon, crushed

Salt – 1 & 1/2 teaspoon

Black pepper powder – 1 teaspoon or to taste

Cumin powder – 1 teaspoon

Lemon juice – 3 tablespoon

Olive oil – 2 tablespoon

Water – 5 – 6 cup or as require

Method

1. Wash and soak the lentil for 30 minutes. Drain the water and keep aside.

2. Chop the spinach leaves. Discard the stem.

3.Heat oil in a pan. Add finely chopped onion.

4. Fry till the onions becomes translucent.

5. Add minced garlic and fry till the onions becomes brown.

6. Add chopped cilantro and spinach. Saute for 1 – 2 minutes.

7. Add lentil, salt, dried and crushed mint leaves, black pepper powder and cumin powder. Mix well.

8. Add 5 cup water and mix. When it starts to rolling boil reduce the heat.

9. Cook on low heat until the lentils becomes soft. Stir in regular intervals. It will take 30 to 35 minutes.

10. You can add 1 cup or more water if require to get your desired consistency.

11. When lentils becomes soft remove from heat and add lemon juice. Taste and add little more salt if require.

12. Garnish with mint leaves.

Serve hot with pita bread or enjoy as an appetizer.
This soup also taste great with Indian flat bread.

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.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Green Smoothie / Dairy Free Smoothie

Green smoothie or detox drink.
Hope you enjoyed the festival of light. Enjoyed all the festive goodies, sweets and different kinds of delicacies. Right?
Now we have to detoxify our body and shed those unwanted weight.
Detox drink helps to flush out toxins and improve metabolism. Not only weight loss detox drink will make your skin glow.

This green smoothie has baby spinach, carrot, orange, apple, cucumber, ginger and lemon juice. Carrot orange and apple made the smoothie enough sweet so you don’t have to add any sweetener. But if you want your smoothie salty then you can add rock salt or black salt and black pepper powder.

You can get some more smoothie recipes with different taste and flavour here. Click on the name below to get recipe.

1. Dairy free mango pineapple smoothie

2. Watermelon cantaloupe mint smoothie

3. Mango peach pear smoothie

4. Beetroot smoothie

5. Banana almond mint smoothie

6. Savoury cucumber smoothie or chhach

7. Guava banana smoothie

8. Cucumber apple smoothie

9. Cottage cheese and mango smoothie

10. Litchi watermelon date peach Tulsi and almond smoothie

11. Muskmelon orange coconut smoothie

12. Mango banana smoothie

13. Apple orange banana grape carrot smoothie

14. Pomegranate apple banana smoothie

15. Coffee banana chocolate smoothie

16. Papaya orange smoothie

17. Papaya smoothie

18. Dairy free smoothie

19. Apple almond raisin smoothie

20. Smoothie with green tea

21. Mango coconut flax seed smoothie

Sending this post to 170 #Foodiemonday bloghop #detox recipe theme.

Spinach apple orange and cucumber will make your smoothie delicious and enough sweet. Just blend everything and enjoy. If you don’t like ginger skip it.

Popeye’s favorite, spinach, contains a whopping 166 milligrams of glutathione per serving when eaten raw. Cook it, and it all goes away. Spinach also contains twice as much energy-boosting iron as other leafy greens. Spinach has also gained a lot of attention as a cancer-fighter, too.

Carrots are another food rich in glutathione, a protein that helps detoxify the liver. In addition to the detox properties, carrots contain good amounts of vitamin C, B6 and potassium. They also loaded with vitamin A and K, too! It’s best to eat these raw.
Source

You can use any fruit of your choice. Fruit gives sweetness and enhance the taste of your smoothie.

Recipe

Tender baby spinach – 1 cup

Carrot – 1

Orange – 1

Apple – 1

Cucumber – 1

Grated ginger – 1/2 teaspoon, optional

Lemon juice – 1 teaspoon

Method

1. Clean, wash and chop the baby spinach.

2. Peel and chop the carrot and cucumber. Taste the cucumber. It shouldn’t be bitter.

3. Peel the orange and discard the seeds.

4. Peel, core and chop the apple.

5. Now blend everything in a blender till smooth.

6. You can add honey if you want. Or add rock salt or black salt and black pepper powder. Add the seasoning according to your taste.

7. Pour the mixture into your favourite glass and enjoy.

If you want your drink chilled then you can add some ice cubes in it.

Notes

1. Ginger is optional, if you don’t like gingery taste then you can omit it.

2. If you want your drink chilled use frozen fruits or add some ice cubes.

3. You can add grape, kiwi or any fruit of your choice.

4. You can add 1 tablespoon flax seed powder in it.

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.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Dal Palak Or Pigeon Peas With Spinach

Dal palak or pigeon peas with spinach.
A delicious, healthy and easy to make lentil. Make it thick or thin as per your choice. You can serve this delicious dal with steamed rice or roti.

Pigeon peas or tuar dal or arhar dal can be delicious with cumin, hing or garlic tadka or tempering. But today we will make it more healthy and delicious with spinach or palak.

And we all know about low calorie and low fat spinach.
Popeye was definitely on to something. Spinach is a super food loaded with tons of nutrients in a low calorie package. Dark, leafy greens like spinach are important for skin, hair, and bone health. They also provide protein, iron, vitamins, and minerals.
Source

Pigeon peas or tuar dal are low in fat, very high in protein and dietary fiber.
As well as being a good source of fiber and protein, pigeon peas contain various other healthy nutrients. They contain vitamin C and several member of the B vitamin family including folate and thiamin. They also come with a number of essential minerals including iron, manganese, potassium, and phosphorus.
Source

This dal is very easy to make. If you want you can omit ghee or clarified butter. You can use refined oil instead of ghee. In that case add at least 1 teaspoon ghee add the end for flavour.

Recipe

Pigeon peas or Tuar dal/arhar dal – 1/2 cup

Spinach – 3 cup, cleaned, washed and finely chopped

Tomato – 2 medium, chopped

Green chilli – 1 – 2 chopped

Garlic – 4-5 cloves, crushed or grated

Cilantro or coriander leaves – handful, chopped

Ginger – 1 inch piece, grated

Salt to taste

Cumin powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Cumin seeds – 1 teaspoon

Hing or asafetida – 1/4 teaspoon

Ghee or clarified butter – 2 tablespoon

For tadka or tempering

Ghee or clarified butter – 1 teaspoon

Cumin seeds – 1/2 teaspoon

Hing or asafetida – a pinch

Dry red chilli – 1 – 2

Kasmiri red chilli powder – 1/2 teaspoon

Method

Soak tuar dal or pigeon peas for 30 minutes. Boil the dal with salt and turmeric powder in a pressure cooker until dal becomes soft.

Heat 2 tablespoon ghee or clarified butter in a pan. Add cumin seeds. When cumin seeds starts to splutter add Asafetida or hing.

Now add chopped tomatoes, garlic, ginger and green chilli. Saute till tomatoes become mushy.

Add chopped spinach and cumin powder.
Saute for 2-3 minutes or until the spinach becomes soft.

Add boiled dal. Add water as require. If you want thick dal don’t add much water.

Let it boil on low flame for 8-10 minutes or till you get your desired consistency.
Taste and adjust the seasoning. Add chopped cilantro or coriander leaves. Mix well and remove from heat.

Heat 1 teaspoon ghee or clarified butter in a pan. Add cumin seeds and dry red chilli. When the seeds starts to splutter add hing or asafetida and switch off the flame.

Now add kashmiri red chilli powder and pour the tempering into the dal.

Serve hot with steamed rice, roti or Indian flat bread, paratha or any bread.

Note

1. If you want you can omit ghee or clarified butter. You can make it with refined oil.

2. If you are using refined oil add at least 1 teaspoon ghee or clarified butter at the end for flavour.

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Mix Veg Stuffed Paratha/Pan Fried Flat Bread

Mix veg stuffed paratha/pan fried flat bread with oats and whole wheat flour.
This post is going to be a part of #Foodiemonday #Bloghop. This week we decided the theme Indian bread.

My contribution is mix veg paratha or pan fried flat bread.
A very healthy and yummy paratha.

If you don’t like beetroot, spinach carrot or oats no problem. Try it, I am sure you will love it.
And you will be happy when children will demand again and again.

I have made 8 paratha from the dough. You can make it double to make more.

I made cutlets with remaining stuffing. Its too yummy. Shared the pictures of both paratha and cutlets above . I will share the detail recipe in next post.

Recipe

For dough

Whole wheat flour or atta – 1 cup

Oats – 1 cup

Salt to taste

Oil – 1 and 1/2 teaspoon

Water as require

For stuffing

Spinach – 1 heaped cup chopped

Potatoes – 2 medium boiled and mashed

Cauliflower – 1 cup chopped or grated

Green peas – 1/2 cup

beetroot – 2 small

Carrot – 2 small

Ginger paste – 1 teaspoon

Salt to taste

Coriander leaves – 2 tablespoon chopped

Green chilli – 2-3 finely chopped

Cumin seeds – 1 teaspoon

Cumin powder – 1 teaspoon

Garam masala powder – 1/4 teaspoon

Chaat masala powder – 1 teaspoon optional

Oil – 2 tablespoon

Oil or ghee/clarified butter to shallow fry the paratha

Method

Grind the oats. Mix with whole wheat flour and little salt. Knead the dough with water. Make soft dough like roti or paratha.

Add 1 teaspoon oil and knead again. Smear with little oil. Cover and keep aside.

I have chopped the vegetables finely and ground them to make it quickly. You can grate them too.

Boil and mash the green peas. I have microwave them for 4 minutes and mashed.

Heat 2 tablespoon oil in a nonstick pan. Add cumin seeds and let it splutter. Add finely chopped green chilli and ginger paste.

Stir and add spinach, cauliflower, peas, beetroot and carrot.
Stir well. Add salt and all the spices.

Saute till the mixture dried up completely. Add mashed potatoes and chopped coriander leaves. Mix well.

Saute for 2-3 minutes more. Switch off the flame.
Taste and adjust the seasoning. Yummy isn’t it?
Let the mixture cool.

Divide the dough in equal quantity and give them shape of round balls.

Take one ball, flatten it with your palm, make a bowl like shape. Fill with vegetable mixture and close it carefully. Make it round again.

Roll it with a rolling pin with the help of dry flour.
Heat a griddle or tava. Place the paratha on it.
When the bubbles starts to rise on the surface flip it.

Spread little oil or ghee/clarified butter. Lightly press with a spatula.
Shallow fry the paratha by repeating the process till golden brown spots appear on both sides.

Crispy yummy mix veg paratha/pan fried flat bread is ready to serve.
Now what to do with remaining stuffing. Make delicious cutlets with it. I will post the cutlet recipe soon.

Enjoy healthy and yummy mix veg paratha with tea or coffee.