Jeera Rice In Microwave

Restaurant style jeera rice in microwave. A very easy to make, flavorful and delicious rice cooked in microwave. Hassle free cooking in a few minutes. Perfect for this summer season. You can cook in microwave with your fan on.

Here are 20 more one pot rice dishes from this blog. Click on the name below for recipe.

1. Brown rice spinach pulao

2. Mushroom egg fried rice

3. Mixed vegetable fried rice

4. Saffron rice with pickled Jalapeno and ginger julienne

5. Easy pulao

6. Corn peas barista fried rice

7. Korean egg fried rice

8. Aloo chutney pulao

9. Spanish moulded rice

10. Mint rice

11. Beetroot rice

12. Mexican rice

13. Carrot rice

14. Tricolour rice

15. Mexican green rice

16. Shahi coconut milk pulao

17. Biryani flavoured tahri

18. Kolkata style chicken biryani

19. Basanti pulao

20. Bhuni khichuri

You may also like to try Carrot onion rice from the blog of my friend Priya Iyer.

And some microwave recipes from this blog.

1. Pulao Or biryani masala

2. Steamed cauliflower

3. Microwave chicken

4. Hariyali chicken/ no oil chicken in microwave

5. Microwave mushroom

6. Microwave chivra or flatten rice

7. Baked potato wedges with rosemary infused olive oil

Microwave cooking is much convenient way to cook hassle free and in less time. Just check in-between as we check while cooking on stove top. Every oven has different temperature and take different time. If you start to use your microwave regularly, you will know it well. I will share some more oven recipes here. So friends stay tuned 😊

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Video recipe of microwave jeera rice 👇

Recipe

Basmati rice – 1 cup

Ghee or clarified butter – 1 tablespoon

Cumin seeds – 1/2 teaspoon

Cumin powder – 1/2 teaspoon

Mint powder – 1/2 teaspoon

Or

Mint leaves – 1 tablespoon, optional

Pulao masala – 1/2 teaspoon

Cilantro or coriander leaves – 2 tablespoon, chopped

Salt to taste

Water – 1&3/4 cup

Method

1. Rinse the rice well. Rinse till water runs out clear. Soak the rice for 30 minutes. After 30 minutes drain the water and keep aside.

2. In a microwavable glass bowl add ghee and cumin seeds. Microwave on high power for 1 minute. Check and microwave again for 30 seconds if required. Cumin should be fragrant.

3. Take out the bowl. Add cumin powder, pulao masala, chopped cilantro or coriander leaves and mint powder. You can also use 1 tablespoon fresh mint leaves instead of mint powder. Or skip mint if you want. Mix well with a spoon. Get the Pulao Or biryani masala here.

4. Microwave on high power for 2 minutes. Stir once in between. After 2 minutes take out the bowl from microwave.

5. Add water and salt. Mix well. Microwave on high for 5 minutes. Stir the rice. Now loosely cover the bowl with lid or microwavable plate.

6. Microwave on 600 for 8 minutes. Stir once in between. After 8 minutes take out the bowl. Fluff the rice gently with a fork. And give a standing time. Cover and keep the rice in switched off microwave for 8-10 minutes.

7. I am sharing as I like my jeera rice but if you want your rice softer then use 2 cup water instead of 1&3/4 cup and microwave for 10 minutes.

8. Garnish with cilantro or coriander leaves. Serve hot with dal tadka or any curry. For pressure cooker process Follow the process of Easy pulao And for open pot method Shahi coconut milk pulao.

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

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

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Oats Millet Coconut Sugar Brownie

Oats millet coconut sugar brownie. A gluten free soft fudgy brownie made with bajra or pearl millet flour, oats powder, coconut sugar and olive oil. Very easy to make yet taste is scrumptious. Also sharing video recipe of this delicious brownie.

Earlier I always shared eggless bakes. But this brownie is with eggs. Very nutritious and tasty brownie so it can be enjoyed by kids and adults both. You can say taste bhi health bhi. So we don’t have to compromise taste for health. Try this easy way to make kids friendly brownie and enjoy the delectable taste. Spread some melted chocolate over the brownie pieces and see the happy faces of your kids.

Here are some more gluten free bakes from this blog.

1. Date walnut chocolate cake

2. Gluten free bread with garlic and mixed seeds

3. Til gur jowar cookies

4. Date millet peanut butter cookies

5. Pearl millet pizza crackers

6. Quinoa oats apple brownie

7. Oats tutti frutti jaggery cookies

8. Gluten free vegan multigrain bread

9. Gluten free cardamom rose muffins

10. Vegan sugar free fruit cake

11. Vegan apple jaggery cake

12. Oats cornmeal lemon crinkle cookies

13. Paan or betel leaf cake

14. Gluten free beetroot buns

15. Oats almond cranberry cornmeal cookies

16. Blackberry preserve stuffed cherry cupcakes

17. Cornmeal carrot cake

18. Fennel oats millet cookies

19. Eggless gluten free fruit cake

20. Rose flavored nankhatai

21. Apple almond cupcakes

22. Lemon cherry loaf cake

23. Chocolate chiffon cake

24. Mocha coffee cake with coffee glaze

25. Pineapple cupcakes

26. Lemon glazed waterchestnut Gulkand cake

27. Pearl millet cashew almond honey cookies

28. Double chocolate black rice cake

29. Pearl millet sesame oats cookies

30. Seeds date oats cookies

31. Jaggery oats sesame cookies

32. Millet walnut date cake

You may also like to try Chai spiced banana bread from the blog of Kalyani Sri.

I have used half cup oats powder and half cup Bajra or pearl millet flour to make this brownie. If you don’t have oatmeal grind rolled oats into fine powder. I also ground regular rolled oats. Measure after grinding. You can also use any flour instead of bajra or pearl millet flour. Coffee, cocoa powder and vanilla essence will give a lovely aroma. Do try and enjoy the delectable taste and aroma.

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Video recipe of this healthy and delicious brownie

Recipe

Oats powder – 1/2 cup

Bajra or pearl millet flour – 1/2 cup

Egg -2

Coconut sugar – 1/2 cup

Olive Oil – 1/4 cup

Lemon juice – 1/4 teaspoon

Vanilla essence – 1 teaspoon

Milk – 1/4 cup

Baking soda – 1/2 teaspoon

Cocoa powder – 2 tablespoon

Instant coffee powder -1 teaspoon

Salt – 1/8 teaspoon

Method

1.Preheat the oven at 160°. For OTG preheat at 180° and bake for 30-35 minutes. Every oven takes different time so check after 28 minutes.

2. Grease or line a baking pan. Sprinkle little cocoa powder.

3. In a bowl mix oats powder, bajra or pearl millet flour, baking soda, salt and cocoa powder.

4. In a large bowl whisk eggs, add coconut sugar and whisk again. Add milk, oil vanilla essence lemon juice and coffee. Whisk well.

5. Now add all the dry ingredients gradually and mix well. Make a lump free smooth batter.

6. Transfer the mixture in greased or lined baking pan. Tap the cake pan gently on your kitchen counter to remove the air bubbles.

7. Bake in preheated oven at 160° for 28 minutes or until toothpick comes out clean. Insert a toothpick in the middle to check. If toothpick comes out clean then your brownie is ready.

8. Let it cool down completely. Demould, slice and serve. Run a knife around the edges of the brownie and place the cake pan upside down on a plate to demould.

9. You can spread some melted chocolate over the brownie pieces if you want. Microwave the chocolate or melt on a double boiler and spread over the brownie. I served half of the brownie pieces with melted chocolate.

Notes

1. Any sweetener can be used instead of coconut sugar.

2. You can use any flour instead of bajra or pearl millet flour and oats powder. You can also make it with whole wheat flour or atta.

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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Lemon Potato With Sesame Seeds

Lemon potato with sesame seeds. This tangy spicy lemon flavoured dry potato curry can be served as a side dish or also as a snack. Very simple ingredients and easy to cook but taste is scrumptious. Serve as teatime snack with toothpick.

Do you know that potatoes are highly nutritious vegetable. 

Potatoes are a versatile root vegetable and a staple food in many households. Potatoes are rich in vitamins, minerals and antioxidants, which make them very healthy. Studies have linked potatoes and their nutrients to a variety of impressive health benefits, including improved blood sugar control, reduced heart disease risk and higher immunity. They may also improve digestive health and combat signs of aging. Potatoes are also quite filling, which means they may help you lose weight by curbing hunger pains and cravings. All in all, potatoes are a great addition to your diet in moderation. They are also naturally gluten-free, which means they can be enjoyed by almost everyone. To read more about health benefits of  Potato click here.

You may like some more potato recipes from this blog. 

1.  Baked potato wedges with rosemary infused olive oil

2.  Spicy potato with tamarind

3. Coriander or cilantro red potato

4. Potato with green peas

5. Swiss potato pancakes

6. Dahi aloo or potatoes in yogurt gravy

7. Grilled potatoes

8. Batata bhaji or Maharashtrian dry potato

9. Aloo chutney pulao

10. Peanut potatoes

11. Potato pie

12. Potato with nigella poppy seeds and tomato

13. Savoury potato cake

14. Potato stuffed egg enchilada

15. Potato and barnyard millet cutlets

16. Stuffed potato

17. Aloo chop or potato fritters

18. Radhaballavi with dum aloo

19. Masala aloo or spicy potato

20. No onion garlic spicy potato curry

21  Shahi dum aloo

22. Bati chochchori

23. Aloo chaat

24. Aloo ke gutke

25. Panch phoran tarkari

26. Kashmiri dum aloo

27. Ghugni and aloo kabli or chaat

28. Aloo kofta curry

29. Aloo paneer

30. Luchi dum aloo

Recipe is very simple and easy. If you want to make it gluten free skip hing or asafoetida. I used hing as tempering or tadka with cumin seeds and dry red chilli. Use only cumin seeds and dry red chilli if you want.  Lemon juice, lemon zest and little curd or yogurt made this dish perfectly tangy and tasty. This lemon potato is in one word chatpata or lipsmackingly delicious and absolutely flavorful because of cumin powder, mint and cilantro or coriander leaves. These potatoes can be also served as snacks. Serve with toothpick with tea or coffee. Or simply enjoy your munching time.

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Recipe

Potato- 14 small, boiled 

Sesame seeds – 1&1/2 tablespoon

Cumin seeds – 1/2 teaspoon 

Hing or asafoetida – 1/4 teaspoon 

Dry red chilli – 1

Ginger – 1/2 inch piece, grated 

Green chilli – 2, finely chopped 

Oil – 2 tablespoon 

Salt to taste 

Curd or yogurt – 2 tablespoon 

Cumin powder – 1 teaspoon 

Coriander powder – 1 teaspoon 

Kashmiri red chilli powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon 

Cilantro or coriander leaves – 2 tablespoon, chopped 

Mint leaves – 7-8 chopped, optional 

Slit green chili – 1-2, optional 

Water – 2  tablespoon 

Lemon juice – 2-3 teaspoon 

Lemon zest – 1/4 teaspoon

Bhaja moshla or dry roasted spice powder – 1/2 teaspoon 

Method

1. Dry roast the sesame seeds till light brown. Transfer the seeds on a plate. 

2. Peel and cut the boiled potatoes into half. If you have too small potatoes then use whole potatoes. Just prick the potatoes with a fork. Or you can also use cubed large size boiled potatoes. 

3. In a bowl mix thick curd or yogurt with cumin powder, coriander powder, turmeric powder and Kashmiri red chilli powder. Whisk everything well and keep aside. 

4. Heat oil in a pan. Add cumin seeds, hing or asafoetida and dry red chilli.  When cumin seeds starts to splutter add grated ginger and chopped green chilli. Fry till ginger starts to change it’s colour. 

5. Add potatoes and salt. Saute till potatoes becomes light golden brown. Keep stirring to avoid sticking to the bottom. 

6. Reduce the heat and add spices mixed curd or yogurt, water, chopped cilantro or coriander leaves, mint leaves and dry roasted sesame seeds. Reserve some sesame seeds for garnishing.

7. Also add 1-2 slit green chilli if using.  Saute till everything about to dried up. Keep stirring and cook on simmer to avoid curdling the yogurt.

8. Add lemon juice and lemon zest. Mix well.  When potatoes dried up completely add roasted spice powder. Get the Recipe of roasted spice powder here.

9. Mix well and remove from heat. Taste and adjust salt if required.  Your spicy chatpata delicious lemon sesame potatoes are ready to serve.

10. Garnish with cilantro or coriander leaves, mint leaves and dry roasted sesame seeds.  Serve with any bread, puri, paratha or dal chawal. Or you can serve this as a snack. To serve as teatime snack or starter serve with some toothpick

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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Red cabbage chickpea curry

Red cabbage chickpea curry. If you bored of regular chhole masala or chickpea curry try this delectable chickpea curry with red cabbage or purple cabbage and raw turmeric. Taste and flavour is completely different from our regular chhole. This spicy tasty curry can be served with any bread or rice dishes. You can make this curry dry or with gravy both. Choice is your.

I have used red cabbage in this curry. Red cabbage also called purple cabbage because of it’s dark purple colour.

Purple cabbage is a nutrient-rich vegetable linked to a variety of health benefits. These include reduced inflammation, a healthier heart, stronger bones, improved gut function, and perhaps even a lower risk of certain cancers. This vegetable is also incredibly versatile and one of the most cost-efficient ways to add beneficial antioxidants to your diet. Healthline

Earlier shared two more red cabbage recipes here. Red cabbage and spinach salad with peanut butter and pumpkin seeds and Noodles with red cabbage.

I have also use pumpkin seeds with almond in this curry to make the curry creamy and tasty.

Pumpkin seeds may be small, but they’re packed full of valuable nutrients.Eating only a small amount of them can provide you with a substantial quantity of healthy fats, magnesium and zinc.Because of this, pumpkin seeds have been associated with several health benefits.These include improved heart health, prostate health and protection against certain cancers. To read more about health benefits of Pumpkin seeds click here.

You can also make this chickpea curry without red or purple cabbage. Taste and flavour will be great but taste and colour will be differ from with red cabbage. I also sometimes make it without red cabbage with same recipe. Here is a picture for you. You can see the difference in colour.

Red or purple cabbage gives a beautiful colour to the curry. Here are some different types of chickpea recipes from this blog.

1. Chickpea chaat with raw mango

2. Green chickpea curry

3. Black chickpea curry

4. Tomato coconut chickpea curry

5. Chickpea potato dry curry

6. Pea chickpea low calorie salad

7. Oats black chickpea Kabab

This curry is rich creamy flavorful and delicious. You have to grind two different types of spices for this curry. First almond, pumpkin seeds, fresh grated coconut, mint leaves and peeled and chopped raw mango with 1/4 cup water. Paste should be smooth. And second make a paste of ginger, garlic, tomato, chopped raw turmeric and soaked dry red chilli with it’s water. Make a smooth paste. Ground nuts, seeds, coconut and spices will make your curry rich creamy and delicious. If you don’t have raw turmeric, use 1/2 teaspoon turmeric powder.

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Recipe video of this red cabbage chickpea curry

Recipe

Chickpea- 1/2 cup

Red cabbage – 2 cup, shredded

Raw turmeric – 1/2 inch piece, peeled and chopped

Onion- 1, finely chopped

Garlic- 3-4 cloves

Ginger- 1 inch piece, peeled and chopped

Tomato – 1, chopped

Dry red chilli- 2

Cumin powder- 1 teaspoon

Coriander powder- 1 teaspoon

Fennel seeds or sounf powder- 1 teaspoon

Garam masala powder- 1/2 teaspoon

Cilantro or coriander leaves – 2 tablespoon

Mint leaves- 2 tablespoon

Raw mango – 1/4 cup, peeled and chopped into small pieces

Pumpkin seeds- 2 tablespoon

Almond – 2 tablespoon

Grated fresh coconut- 1/4 cup

Bay leaf- 1

Cumin seeds- 1/2 teaspoon

Fenugreek seeds or methi- 1/8 teaspoon

Mustard seeds- 1/4 teaspoon

Oil- 2-3 tablespoon

Salt to taste

Sugar- 1/2 teaspoon, optional

Water – 1&1/2 cup

Method

1. Rinse and soak the chickpea overnight. Next day drain the water and wash again. Pressure cook with sufficient water till chickpea becomes soft. After one whistle pressure cook on simmer for 40-50 minutes. Let it cool down. Chop the red cabbage into this slices.

2. Soak the dry red chilli in 1/8 cup water.

3. Grind pumpkin seeds and almond into a fine powder. Add grated fresh coconut, chopped raw mango, mint leaves and 1/4 cup water. Grind into a smooth paste.

4. Separately grind ginger, garlic, raw turmeric, chopped tomato and soaked dry red chilli with its water. Grind into a smooth paste.

5. Heat oil in a pan. Add bay leaf,mustard seeds, fenugreek seeds and cumin seeds. When seeds starts to splutter add finely chopped onion and fry till onion starts to change it’s colour.

6. Now add ginger, garlic, tomato, turmeric and dry red chilli paste. Fry till raw smell of garlic and turmeric goes away and oil leaves the sides. If you don’t have raw turmeric, use 1/2 teaspoon turmeric powder.

7. Add shredded red cabbage and saute for 2 minutes. Add chopped cilantro or coriander. Saute again for a minute. Now add salt and all the spices.

8. Saute till everything dried up. Add boiled chickpea and saute till all the water evaporate.

9. Add pumpkin seeds, almond, raw mango, coconut and mint leaves paste. Saute till everything dried up. Now add water and sugar. Cook till you get your desired consistency. You can make this with gravy or dry curry both. Gravy also taste great. But today I made it dry. So when it about to dried up remove from heat. Taste and adjust salt if required.

10. Your rich creamy aromatic and lipsmackingly delicious curry is ready to serve. Garnish with cilantro and mint leaves. Serve with any bread or rice dishes.

Notes

1. If you want you can also make this curry with only chickpea. Skip red cabbage and enjoy rich creamy spicy scrumptious chickpea curry.

2. This curry can be made dry and with gravy both. Try both ways or make according to your choice.

Blogger group

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 paired every month with different bloggers so that we can interact each other. Sometimes we become very good friend. And after preparing the dish members share a picture of the dish and other members have to guess the ingredients. This month Mango Mania theme suggested by Mayuri Patel. I recently bookmarked her Curried chickpea stuffed sweet potato to try. This month my partner is Renu Agrawal Dongre. Renu has a wonderful blog. I have to try her No churn coffee almond icecream. Sounds interesting isn’t it?

Renu gave me turmeric and mint and I made this red cabbage chickpea curry with a different taste and flavour. I gave her oil and milk as secret ingredient. Renu shared delicious mango cake with these ingredients.

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

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

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Shahi Coconut Milk Pulao

Shahi coconut milk pulao. A no onion garlic flavorful one pot rice dish with coconut milk, aromatic spices,fried nuts and coconut milk. Very easy to make yet absolutely delicious. Dry fruit, saffron, whole spices, ghee or clarified butter, mint and cilantro with coconut milk made this pulao absolutely shahi or royal.

Here are some more rice dishes from this blog.

1. Spinach pulao

2. Mushroom egg fried rice

3. Mix Vegetable fried rice

4. Saffron rice with pickled Jalapeno and ginger julienne

5. Easy pulao or one pot rice

6. Corn peas barista fried rice

7. Korean egg fried rice

8. Aloo chutney pulao

9. Spanish moulded rice

10. Mint rice or pulao

11. Beetroot rice

12. Mexican rice

13. Carrot rice

14. Tricolor rice

15. Mexican green rice

16. Biryani flavoured tahri

17. Kolkata style chicken biryani

18. Basanti pulao

19. Egg pulao or biryani

20. Bengali pulao

21. Lotus stem biryani or pulao

22. Chana dal or Bengal gram and steamed egg khichdi

23. Bhuni khichuri or moong dal khichdi

You may also like to try Italian basil fried rice from the blog of my friend Radha Rajagopalan.

To make this aromatic and lipsmackingly delicious pulao you need only basmati rice, some dry fruits and whole spices. I have used almond and cashew nuts only. You can use raisins or any other dry fruits of your choice. If you don’t want to use whole spices add half to 1 teaspoon Pulao or biryani masala at the end to make your pulao perfectly flavorful.

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Recipe

Basmati rice – 2 cup

Cashew nuts – 3 tablespoon

Almond – 3 tablespoon

Saffron- 1/4 teaspoon + 1 tablespoon water

Green cardamom – 4

Cloves — 4

Cinnamon – 1 inch piece

Bay leaf – 2

Star anise – half

Kababchini – 4, optional

Mace or javitri – 2 strands

Cumin seeds – 1/2 teaspoon

Cumin powder – 1 teaspoon

Ginger – 1&1/2 inch piece, grated

Green chilli – 2-3 or to taste

Salt to taste

Sugar – 1 teaspoon, optional

Ghee or clarified – 2 tablespoon

Thick coconut milk – 1 cup

Water – 3 cup

Cilantro or coriander leaves – 2 tablespoon, chopped

Mint leaves – 1 tablespoon, chopped

Green peas – 1/2 cup

Method

1. Wash the rice 4-5 times or till water runs out clear. Soak the rice in water for 15 minutes. After 15 minutes drain the water and keep aside.

2. Soak saffron in 1 tablespoon warm water.

3. Heat ghee or clarified butter in a pan or wok. Fry the cashew nuts and almond on low medium heat till light golden brown. Transfer the nuts on a plate.

4. In the same ghee add cumin seeds, lightly crushed green cardamom, cloves, cinnamon, bay leaves, star anise, mace or javitri and Kababchini if using. If you don’t want to use whole spices add half to one teaspoon biryani or pulao masala at the end or before removing from heat. Get the recipe here.

5..When seeds starts to splutter add grated ginger and chopped green chilli. Fry for a few seconds.

6. Now add drained rice, cumin powder and salt. Saute for 2 minutes. Stir the rice gently to avoid breaking the rice. Add soaked saffron and mix.

7. Add coconut milk, water, chopped cilantro or coriander leaves, mint leaves, green peas, fried cashew nuts, almond and sugar. You can also add some raisins if you want. Mix well.

8. When it starts to rolling boil reduce the heat. Cover and cook on simmer for 15 minutes. Stir once in between.

9. After 15 minutes stir the rice gently. Water should be absorbed, if not cover cover on simmer for 5 minutes again.

10. Remove from heat let it covered for 10-15 minutes. Remove the cover and fluff the rice gently. Serve hot and spicy curry or raita.

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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Cabbage Cauliflower Paratha

Cabbage cauliflower paratha. Outer layer of this paratha is made with cabbage and flour dough and stuffud with spicy delicious cauliflower. We often make gobhi paratha or cauliflower paratha or with a cauliflower cabbage mixed stuffing. But this paratha is totally different. You don’t need any sides to serve this paratha. This spicy soft paratha taste scrumptious. 

You may like to try four different types of paratha from this blog. Click on the name below to get the recipe.

1. Double layered aloo paneer cheese paratha

2. Sabudana or tapioca paratha

3. Mix veg stuffed paratha

4. Peanut stuffed paratha

Ingredients used to make this paratha 

Cabbage – Cabbage used to make the dough. Grated cabbage kneaded with whole wheat flour. 

Cabbage is an exceptionally healthy food. It has an outstanding nutrient profile and is especially high in vitamins C and K. In addition, eating cabbage may even help lower the risk of certain diseases, improve digestion and combat inflammation. Plus, cabbage makes a tasty and inexpensive addition to a number of recipes. Source

Cauliflower – Grated cauliflower with some spices used to make stuffing. 

Cauliflower is an extremely healthy vegetable that’s a significant source of nutrients. It also contains unique plant compounds that may reduce the risk of several diseases, including heart disease and cancer. Additionally, it’s weight loss friendly and incredibly easy to add to your diet. To read more health benefits of cauliflower   click here.

Salt – Salt used to enhance the taste. 

Cumin powder – Cumin powder used for a lovely aroma. 

Garam masala powder – Garam masala powder used to give a lovely aroma to the stuffing. Garam masala powder is a blend of different aromatic spices like cardamom, cloves, cinnamon, mace, nutmeg etc. 

Green chilli – Used Green chilli to make the stuffing spicy. 

Cilantro or coriander leaves – Chopped cilantro or coriander leaves used for flavour. 

Whole wheat flour or atta – I used atta or whole wheat flour to make the dough. You can use maida or all purpose flour or half whole wheat flour and half all purpose flour.

Oil or ghee/clarified butter – I used peanut oil to shallow fry the paratha. You can use olive oil or any flavorless oil or ghee/ clarified butter to fry. 

Blogger group 

This post is going to be featured on Facebook gourmet group Shhhhh Cooking Secretly Challenge. In this group every month one of the members decide the theme. And members paired to give two secret ingredients each other. Best part is we paired every month with different bloggers so that we can interact with each other. And after preparing the dish members share a picture of the dish and other members have to guess the ingredients.

This month’s theme is Flatbread suggested by Anu Kollon who blog at Ente Thattukada. I have bookmarked her Neer dosa to try.

This month my partner is Kalyani Sri. You may like to try Quinoa dosa from her space.  Kalyani gave me ginger and cabbage as secret ingredients and I made this delicious cabbage cauliflower paratha.  I gave watermelon and coconut and Kalyani shared an amazing recipe of Watermelon rind dosa with these ingredients.

We have to make the dough with cabbage. Grate the cabbage,add salt and mix well. After 15-20 minutes cabbage will release enough water. Squeeze out the water completely. We will knead the dough with this water so reserve it in a bowl. In a large bowl mix flour with squeezed cabbage and knead dough with the help of it’s reserved water.  Add all the spices, grated ginger, finely chopped green chilli and cilantro or coriander. Add salt just before rolling and stuffing the paratha. Roll into a small roti, place cauliflower in the middle and close the edges. Roll again and fry all paratha on a skillet/griddle/tawa or nonstick pan with the help of little oil or ghee. Easy isn’t it? If you have grated cabbage and cauliflower ready then you can make it in short notice or whenever you want to enjoy these delicious paratha. 

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Recipe

Cabbage – 1 

Cauliflower – 1

Salt to taste 

Ginger – 1&1/2 inch piece, grated 

Cumin powder – 1 teaspoon 

Garam masala powder – 1/2 teaspoon 

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

Cilantro or coriander leaves – handful  chopped 

Whole wheat flour or atta – 2 cup 

Oil or ghee/clarified butter for shallow fry

Method

1. Rinse the cauliflower well. Drain the water completely.  Wash the cabbage. Discard the outer layer.

2. Grate the cabbage and add salt. Mix well and keep aside for 15-20 minutes. Cabbage will release water. 

3. Now wipe the cauliflower with a kitchen napkin. Grate the cauliflower with a box grater. Or you can use your food processor. Add grated ginger, finely chopped Green chilli, cilantro or coriander leaves, cumin powder and garam masala powder. Use green chilli according to your taste. Mix everything with a spoon. Don’t add salt. We will add salt just before stuffing the paratha to avoid the cauliflower becomes soggy. 

4. Squeeze out all the water from grated cabbage. Don’t discard the water. We will use it to knead the dough. 

5. Place the squeezed cabbage in a large bowl. Add whole wheat flour or atta. Knead the dough with the water of squeezed cabbage. Already added salt in cabbage so don’t add salt. Add water slowly to knead a soft dough.

6. Make equal size balls.  Add salt in the grated cauliflower mixture and mix. 

7. Roll the kneaded flour balls with the help of wheat flour. Dip the ball in flour and start to roll. Roll into 4 inch diameter. Place some cauliflower stuffing in the middle.

8. Gather the edges and pinch to close. Make a ball again. Dip the ball in wheat flour from both sides. Roll again carefully with the help of some flour. Dust some flour and roll gently, don’t press much. Stuffing shouldn’t be comes out. 

9. Heat a tawa or skillet/griddle. Place the paratha on hot tawa. Let it cook till bubbles appear on the paratha.  Flip and cook other side till light brown. 

10. Brush little oil or ghee/clarified butter and fry from both sides. Make all the paratha like this. Serve hot with yogurt, pickle or chutney.

11. If you have some leftover cabbage mixed dough then you can make roti or paratha with it. Your roti or paratha will be super soft even after a few hours.

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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Moong Dal Chilla/Gluten Free Savoury Pancake

Split green moong dal chilla/cheela or savoury pancake. A very easy to make and delicious filling breakfast dish. You need only a few ingredients to make these chilla/chila/cheela or savoury pancakes. Ginger green chilli and all the spices made these gluten free cheela absolutely mouthwatering.

Not only delicious but these green gram pancakes are nutritious too. So here is a super healthy breakfast to start your day. You can also add any vegetable in the batter to make it more nutritious.

They’re high in nutrients and believed to aid many ailments. Mung beans are high in nutrients and antioxidants, which may provide health benefits. In fact, they may protect against heat stroke, aid digestive health, promote weight loss and lower “bad” LDL cholesterol, blood pressure and blood sugar levels. Since mung beans are healthy, delicious and versatile, consider incorporating them into your diet. Source

Here are some more savoury pancake or chilla recipes from this blog.

Savoury pancakes with bottle gourd and carrot

Multigrain cheese stuffed pancakes

Green moong uttapam

Sprouts semolina pancake

Oats semolina pancake

You may also like to try delicious Cucumber pancakes from the blog of Priya Vijaykrishnan.

Recipe is very simple. You have to grind the soaked dal or yellow lentil with ginger and green chilli and mix all the ingredients. Its a completely gluten free recipe. Used rice flour with ground lentil to make the pancakes crispy. If you want your pancakes soft make it little thick but to make this crisp make it as thin as possible and fry on low heat. It will take some time but you will get crisp chilla/cheela or pancakes. Add spices and chilli according to your taste. You can also make a stuffing of paneer, potato, cheese etc. Place the stuffing on the pancake and roll. Your stuffed pancake is ready.

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Recipe

Split green moong dal or yellow lentil with skin – 1 cup

Rice flour – 3/4 cup

Curd or yogurt – 1/2 cup

Ginger – 1&1/2 inch piece, peeled and chopped

Green chilli – 3-4 chopped

Onion – 3 large

Cilantro or coriander leaves – handful, chopped

Cumin powder – 1&1/2 teaspoon

Chaat masala – 1&1/2 teaspoon

Salt – 2 teaspoon

Black pepper powder – 1/2 teaspoon

Method

1. Rinse and soak the split and with skin yellow lentil or chhike wali moong dal for 4-5 hours or overnight. I soaked overnight.

2. Drain the water and rinse again. Grind the dal or lentil with ginger, green chilli and 1/4 cup water. Make a smooth paste. You can add more green chilli to make your chilla more spicy. I like the flavour of ginger so used 1&1/2 inch piece but you can use one inch piece if you want.

3. Chop the onions and cilantro or coriander leaves. Chop into small pieces. My son loves lots of onions in this chilla or pancake so I used 3 large onions. You can use less or more according to your taste.

4. Transfer the ground paste into a large bowl. Add curd or yogurt, rice flour, cumin powder, black pepper powder, chaat masala and salt. Mix everything well to make a lump free batter.

5. Taste and adjust salt if required. I had to add 1/2 teaspoon more. You can also use some finely chopped green chilli and little more black pepper powder if you want your chila or cheela more spicy Add finely chopped onion and cilantro or coriander leaves.

6. Mix well. Batter should be thick and flowing. Don’t make runny batter.

7. Heat a pan and add two laddle full batter in the middle of the pan. Spread with the backside of the laddle. Rotate to make round. Keep the flame low medium. Drizzle little oil on the sides of chilla.

8. To make soft cheela make it thick like uttapam but if you want crisp make the chilla thin and cook on simmer. When it starts to leaving the edges of the pan, flip the chilla upside down and let it cook from other side.

9. Cook from both sides till golden brown. You can also fold the pancakes before serving like this 👇

10. Serve hot with any sauce, pickle or raita.

Notes

1. You can add grated carrot, chopped capsicum or any vegetable of your choice in the batter.

2. Use chilli according to your spice tolerance. Reduce if making for kids.

3. Olive oil or any vegetable oil can be used to cook.

4. You can use any spices according to your taste.

5. You can also make it without onion if you want.

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

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Cheesy Rice Ball

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

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

Ingredients used to make these rice balls

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

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

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

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

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

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

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

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

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

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

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

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

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Recipe

Cooked rice – 2 cup tightly packed 

Salt – 1 teaspoon 

Lemon juice – 1&1/2 teaspoon 

Oregano – 2 teaspoon 

Onion powder – 2 teaspoon 

Garlic powder – 1/2 teaspoon 

Chilli flakes – 1/4 teaspoon, optional 

Black pepper powder – 1/2 teaspoon or to taste 

Rice flour – 1 tablespoon 

Cornflour – 2 tablespoon 

Processed cheese cubes – as required

Method

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

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

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

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

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

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

Notes

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

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

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

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

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

6. Indian spices can be used instead of Italian herbs. You can use cumin powder, garam masala powder, amchur and chaat masala instead of oregano. You can also use finely chopped onion and green chilli if you want. 

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

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

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Mushroom Spinach Cheese Sandwich

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

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

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

1. Mushroom egg Kabab

2. Mushroom egg fried rice

3. Broccoli mushroom noodles

4. Coriander mushroom

5. Mushroom dopeaja

6. Microwave mushroom

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

Ingredients used to make stuffing

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

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

How to blanch spinach

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

Onion And Garlic to enhance the taste and flavour.

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

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

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

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

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

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

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

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

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

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

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

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

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Recipe

Mushroom – 200 gram

Baby Spinach- 200 gram, blanched

Onion – 2 medium, finely chopped

Garlic – 3, minced

Sweet corn – 1/2 cup, boiled

Scallion or onion green – 2 finely chopped

Salt to taste

Black pepper powder – 1/2 teaspoon or to taste

Fresh cream – 2 tablespoon

Sriracha sauce – 1&1/2 tablespoon

Oregano – 1 teaspoon

Chilli flakes – 1/2 teaspoon

Tomato ketchup – 2 tablespoon

Cheese – 1/2 cup, grated + to sprinkle

Olive oil – 1 tablespoon

Butter – 1 tablespoon

Bread as required

Method

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

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

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

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

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

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

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

Notes

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

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

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

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

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Double Chocolate Whole Wheat Muffins With Coconut

Double chocolate whole wheat muffins with coconut sugar. Soft moist rich chocolaty muffins taste scrumptious. Cocoa powder and grated chocolate made these muffins perfectly chocolaty and delightful.

I have used whole wheat flour to make these muffins. You can definitely use all purpose flour or maida but better to avoid all purpose flour or refined flour. Whole wheat flour are packed with nutrients including several vitamins and fiber. You can also use millet flour or any gluten free flour instead of whole wheat flour.

Cocoa powder and dark chocolate made these muffins full of chocolaty flavour. Earlier I had used Morde chocolate compound but this time used Amul compound chocolate. You can use whatever you have.

Instant coffee powder used to enhance the flavour of chocolate.

Oil will help to make your muffins moist. You can use olive oil or any flavorless oil. I used sunflower oil.

Salt will balance the sweetness of muffins and enhance the taste.

Baking powder and soda used for leavening and also to make the muffins soft.

Curd or yogurt will make your muffins moist. Curd with baking powder and soda makes the eggless muffins fluffy and moist. No need for hung curd, use normal homemade curd.

Milk used to add moisture to the batter. And to make the muffins light.

Milk powder used to enhance the taste. And it also gives an extra richness. But its optional you can skip if you want.

Coconut sugar used as sweetener. You can always use cane sugar, brown sugar, jaggery or any sweetener of your choice. Coconut sugar is a healthy sugar alternative. The harmful effects of added sugar are becoming increasingly more evident. As a result, people are turning to natural alternatives. A sweetener that has become very popular in the past few years is coconut sugar. This sugar is derived from the coconut palm tree and touted as being more nutritious and lower on the glycemic index than sugar. Source

Vanilla essence used to give a lovely flavour.

You may like some other muffins and cupcake recipes on this blog. Click on the link below for recipe.

1. Gluten free cardamom rose muffins

2. Date walnut sugar free muffins

3. Mango walnut choco chips muffins

4. Sugar free Kewra flavoured almond pistachio muffins

5. Watermelon muffins

6. Fruity muffins

7. Cheesy savoury muffins

8. Chocolate stuffed orange muffins

9. Semolina blueberry custard cupcake

10. Sugar free dry fruits oats cupcakes

11. Eggless coconut cupcakes

12. Gluten free apple almond cupcakes

13. Blueberry preserve stuffed gluten free cupcakes

14. Gluten free pineapple cupcakes

15. Eggless rasgulla cupcake

You may also like to try Eggless chocolate cake from my blogger friend Poonam Bachhav.

You have to sieve the flour baking powder, soda, cocoa powder and salt. Add milk powder and keep aside. I have used grated chocolate. Heat the grated compound chocolate with milk for a minute to melt the chocolate. Used Amul compound chocolate. I had microwave for one minute on full power. Whisk well with curd, vanilla essence, coffee, oil and coconut sugar. Whisk everything well.

Now add all the dry ingredients. Don’t add all the dry ingredients in one go. First add half and mix then add remaining dry ingredients and mix well to make a smooth lump free batter. You can also use 1/4 to 1/2 cup choco chips in the batter for more chocolaty taste.

I baked in my Samsung microwave hot blast function to bake the muffins. Bake in preheated oven at 170° for 10- 12 minutes or until toothpick comes out clean. Insert a toothpick in a muffin to check. Let muffins cool down. Dust the muffins with icing sugar with the help of a sieve. This step is optional. Used white choco chips and icing sugar only to make the muffins attractive and kids friendly.

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Recipe

Whole wheat flour or atta – 1 cup

Baking powder – 1/2 teaspoon

Baking soda – 1/4 teaspoon

Cocoa powder – 4 tablespoon

Salt – 1/8 teaspoon

Cooking chocolate – 1/2 cup, grated

Curd or yogurt – 1/2 cup

Milk – 1/4 cup

Instant coffee powder – 2 teaspoon

Vanilla essence – 1/2 tablespoon

Oil – 1/4 cup

Coconut sugar – 1/3 cup

Milk powder – 1/4 cup, optional

Method

1. Grease or line muffins moulds. Preheat the oven at 170°.

2. Sift whole wheat flour or atta, cocoa powder, baking powder, soda and salt. Mix milk powder if using.

3. Grate the cooking chocolate in a microwavable glass bowl. Add milk and microwave on high power for 1 minute. You can also melt the chocolate with milk in pan on stove top. In the milk mixed melted chocolate add coffee, vanilla essence and curd or yogurt. I have used homemade curd. Whisk well.

4. Add coconut sugar and oil. Whisk again till everything combined well. If you are not using milk powder add 1-2 tablespoon more coconut sugar. Because milk powder gives an extra sweetness. And if you want your muffins lightly sweetened add 1/4 cup coconut sugar.

5. Pour the mixture in a large bowl. Add all the dry ingredients gradually and mix. Make a smooth lump free batter.

6. Pour the mixture in greased or lined muffin moulds. Fill upto 3/4 cup.

7. Bake the muffins in preheated oven at 170° for 12 minutes or until toothpick comes out clean. Let the muffins cool down before serving. You can dust the muffins with powdered sugar with the help of a sieve. Or press some white choco chips over the muffins.

8. Enjoy the soft delicious chocolaty muffins.

Notes

1. All purpose flour or any flour can be used instead of whole wheat flour or atta. You can also use millet flour if you want.

2. You can also use 1/4 to 1/2 cup choco chips in the batter.

3. Brown sugar, powdered sugar, granulated sugar or any sweetener can be used instead of coconut sugar.

4. You can use olive oil or any flavorless oil.

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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