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

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

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

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

Recipe

Sabudana or tapioca – 1/4 cup

Potato – 1, boiled

Green peas – 1/3 cup, boiled or frozen

Sweet corn – 1/3 cup, boiled or frozen

Fresh coconut – 2 tablespoon, grated

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

Green chilli – 1 – 2, finely chopped

Cilantro or coriander leaves – handful, chopped

Ginger – 1 inch piece, grated

Salt or rock salt to taste

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon

Or

Lemon juice – 1 teaspoon or to taste

Freshly crushed black pepper – 1/2 teaspoon

Oil or ghee/clarified butter to shallow fry

Method

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

2. Peel and grate or mash the boiled potato.

3. Drain the water of sabudana completely.

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

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

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

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

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

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

10. Serve hot with any chutney or yogurt.

Notes

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

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

3. Vegan people can omit paneer or use tofu.

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

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

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Gluten Free Savoury Pancakes With Bottle Gourd And Carrot / Vegan Recipe

Gluten free and vegan savoury pancakes with bottle gourd and carrot. Pearl millet or bajra atta, sorghum flour or jowar atta, oats, bottle gourd and carrot made this pancakes nutritious and spices made it absolutely delicious. We always need some nutritious breakfast and its a perfect dish for health conscious people and as well as who like to satisfy their taste buds.

Yes, I used all the healthy flour to make these pancakes and very happy with the taste. Its a super hit breakfast in my home. All the flour has numerous health benefits.

Pearl Millet commonly known as Bajra in India is rich in essential compounds like protein, fibre, phosphorous, magnesium and iron. Due to its rich composition of minerals and proteins, Pearl Millet has many health benefits. It contains essential amino acids and vitamins also which contribute to its therapeutic properties.  5 reasons you should include bajra in your diet

1. Powerful for controlling diabetes.

2. Weight loss.

3. Reduces cholesterol

4. Helps in digestion

5. Helps prevent cancer

Source

Sorghum is a nutrient-packed grain that you can use in many ways. It’s rich in vitamins and minerals like B vitamins, magnesium, potassium, phosphorus, iron, and zinc. It’s likewise an excellent source of fiber, antioxidants, and protein.

Source

Oats are an incredibly nutritious food packed with important vitamins, minerals and antioxidants. In addition, they’re high in fiber and protein compared to other grains. Oats contain some unique components — in particular, the soluble fiber beta-glucan and antioxidants called avenanthramides. Benefits include lower blood sugar and cholesterol levels, protection against skin irritation and reduced constipation. In addition, they are very filling and have many properties that should make them a weight loss friendly food. At the end of the day, oats are among the healthiest foods you can eat. To read more health benefits of oats click here.

You may like some more pancake recipes on this blog.

1. Oats semolina chila or pancakes

2. Green moong uttapam or dosa

3. Rosti or Swiss potato pancakes

4. Gluten free multigrain pancakes

5. Manipuri tan or flatbread with finger millet or ragi

6. Gluten free multigrain cheese stuffed pancakes

7. Black rice oats and beetroot chila or pancakes

This month in Shhhhh Secretly Cooking Challenge facebook group we are sharing different types of pancakes. 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 lovely Swaty Malik. I always love her healthy and easy to make recipes like Spinach tortillas etc. Visit her space for different types of healthy and delicious recipes. Swaty gave me chaat masala and green chilli and I made this delicious and healthy gluten free pancake with bottle gourd and carrot. I gave her cumin and ginger and Swaty made a super tempting and healthy Mixed dal dosa.

You can call it a super healthy breakfast. Its a no onion garlic recipe but you can add one finely chopped onion in the batter. All the three flour, carrot and bottle gourd made these pancakes not only delicious but also nutritious.

Recipe

Bajra atta or pearl millet – 1 cup

Oats powder – 1 cup

Sorghum flour or jowar atta – 1/4 cup

Bottle gourd or lauki – 1 cup, grated

Carrot – 1 large, grated

Ginger – 1 inch piece, grated

Green chilli – 2 – 3, chopped

Cilantro or coriander leaves – handful, chopped

Salt to taste

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon

Black pepper powder – 1/2 teaspoon

Water – 2 cup

Method

1. Peel and grate the bottle gourd or lauki, carrot and ginger.

2. In a large bowl mix all the three flour, salt, finely chopped green chilli, cilantro or coriander leaves, cumin powder, chaat masala powder, black pepper powder, grated bottle gourd, carrot and ginger.

3. Add water gradually and whisk well. Make a lump free batter. Batter should be thick but flowing. Cover and keep aside for 15 minutes.

4. Heat a skillet or non stick pan. Spread little oil. Pour a ladle full batter in the center. Spread the batter gently with a spatula.

5. Let it cook on low flame till edges becomes light brown. Drizzle little oil on the sides. Flip and cook the other side too till golden brown.

6. Serve hot with any chutney or sauce.

Notes

1. Add green chilli according to your taste.

2. One finely chopped onion can be used in the batter.

3. You can use any other flour instead of these flour.

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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Corn Peas Barista Fried Rice Or Pulao

Corn peas barista fried rice or pulao. If you have rice and barista or fried onions ready then you can make it in a jiffy. A perfect rice dish for your party. Just prepare the rice and barista earlier. You can keep both in refrigerator. Fry and combine everything before serving. Easy isn’t it?

You may like some more rice recipes on this blog.

1. Korean rice or egg fried rice

2. Aloo chutney pulao

3. Spanish moulded rice

4. Mint rice or pulao

5. Beetroot rice

6. Mexican rice

7. Carrot rice

8. Tricolour rice

9. Mexican green rice

This week 240 #Foodiemonday bloghop theme is Cooking With Rice suggested by Narmadha who blog at Nams Corner. Narmadha has a wonderful blog with many mouthwatering recipes. I recently bookmarked her Chicken fry and Gluten free brownie recipe to try. Do visit her space for different types of delicious recipes.

Usually we store some frozen peas and corn in freezer. And I also keep some fried onions and barista in refrigerator. So if you don’t have much vegetables in your pantry then these stored ingredients comes handy. Make delicious rice with whole spices, barista, frozen sweet corn and green peas and enjoy. Serve it with any non veg curry or any spicy curry or simple raita. I have served it with Dum aloo.

Recipe

Sweet corn – 1 cup, boiled

Frozen peas – 1/2 cup

Onion – 3, thinly sliced

Basmati rice – 1 & 1/2 cup

Bay leaf – 2

Green cardamom – 3

Cinnamon – 1 inch piece

Cloves – 3

Star anise – 1, optional

Mace or javitri – 2 strand

Lemon juice – 1 teaspoon

Ghee or clarified butter – 2 tablespoons

Water – 2 cup

Salt to taste

Cumin seeds – 1 teaspoon

Oil – 1 tablespoons + to fry the onions

Method

1. Wash the rice well. Soak in water for 15 minutes.

2. Drain and add salt, bay leaf, cardamom, cinnamon, cloves, star anise, lemon juice, 1 tablespoon ghee or clarified butter and 2 cup water. Pressure cook for 1 whistle or microwave for 10 – 12 minute. Fluff the rice gently and discard the bay leaf. Rice shouldn’t be over cooked.

3. Fry the sliced onions till brown to make barista and keep aside.

4. In a pan heat 1 tablespoon oil and 1 tablespoon ghee. You can skip oil and use 2 tablespoon ghee if you like. Add cumin seeds.

5. When seeds starts to splutter add frozen peas and boiled sweet corn. Add little salt and fry for 2 minutes.

6. Add the rice and fried onion slices. Reserve little barista to garnish. Mix well. Taste and adjust salt if require. Mix gently, rice shouldn’t be break.

7. When everything combines well remove from heat. Garnish with barista or fried onion slices. Serve hot with any mutton or chicken curry or any spicy gravy. Or you can enjoy this aromatic rice with raita only.

Notes

1.You can use green chilli if you want. Add chopped green chilli after adding cumin seeds.

2. Be careful while making rice. Rice shouldn’t be mushy.

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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Lockdown Recipes/ Recipes With Limited Ingredients

Lockdown recipes or recipes with limited resources. Without lockdown it may be difficult to prevent infections from spreading. So please stay home stay safe 🙏

During lockdown we have to cook with whatever we have in our pantry. We people of Uttar Pradesh, India are lucky enough that we are getting all the vegetables at our doorstep. Thanks to our Chief Minister for the proper arrangement. But if you don’t have fresh vegetables then you can use different types of pulses or dal, chana or chickpeas and rajma, potatoes, tomatoes, onion or frozen corn, green peas, eggs etc. You can make paneer or cottage cheese if you have milk. Get the recipe to make paneer or cottage cheese here.

Cook something delicious for your family and enjoy the time with them. These days will pass and everything will be fine again. Just be careful and take care of yourself. Here are some recipes with pulses, rice and potatoes for your convenience. Check whatever you have in your pantry.

Recipes with lentil

1. Yellow and red lentil cutlets

2. Dal rasam

3. Dal corn paneer pakoda

4. Dal makhani

5. Goan dal curry

6. Dal kanda or dry chana dal fry

7. Black chickpea curry

8. Beetroot dal

9. Red lentil

10. Dal palak

11. Red lentil fritters in gravy

12. Sprouts sundal

13. Egg dal tadka

14. Green moong uttapam

15. Kidney beans spinach Kabab

16. Green lentil soup

17. Green gram Kabab

18. Red lentil soup

19. Lentil lemon soup

20. Lentil fritters

21. Sprouts and oats pan fried cutlets

22. Lentil patties in mustard gravy

23. Mangodi

24. Green gram carrot spinach soup

25. Oats soya green gram toast

26. Chana madra

Recipes with potatoes

1. Spicy potatoes with tamarind

2. Cilantro or coriander red potatoes

3. Potato with green peas

4. Dahi aloo or potato in yogurt gravy

5. Grilled potatoes

6. Potato curry with kachodi

7. Batata bhaji or Maharashtrian dry potatoes

8. Dum aloo

9. Peanut potatoes

10. Chickpeas potato dry curry

11. Potato pie

12. Potatoes with nigella seed and tomato

13. Savoury potato cake

14. Potato barnyard millet cutlets

15. Stuffed potatoes

16. Aloo chop or potato fritters

17. Masala aloo or spicy potato

18. No onion garlic potato curry

19. Aloo ke gutke

20. Matar nimona

21. Panch phoran tarkari

22. Kashmiri dum aloo

23. Aloo kabli or chaat

24. Aloo kofta curry

25. Luchi dum aloo

26. Aloo paneer

Chana madra

Recipes with rice

1. Korean rice or egg fried rice

2. Chutney pulao

3. Spanish moulded rice

4. Mint rice

5. Beetroot rice and raita

6. Mexican rice

7. Carrot rice

8. Tricolour rice

9. Mexican green rice

10. Rice kheer or pudding

11. Corn peas barista fried rice or pulao

Select any recipe according to the availability of ingredients. Or tell what ingredient you have, I will give you the recipe with whatever you have. Hope it helps. Everyone stay safe stay healthy.

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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Mango Jackfruit Or Aam Kathal

Mango jackfruit or aam kathal. A lipsmackingly delicious no onion garlic dry curry to serve as a side dish. Tanginess of raw mango and flavour of mustard made this curry absolutely delicious.

A completely gluten free and vegan side dish. You have to boil the jackfruit pieces with salt and turmeric. You can do it in advance and keep in refrigerator to make it quickly. Earlier shared Kathal paneer kofta with raw jackfruit.

Raw jackfruit is not only delicious but also very nutritious.

While the health benefits of the ripe jackfruit have been detailed time and again, we often underestimate the goodness that is packed in the raw jackfruit! Popularly known as kathal, it is not just sumptuous but offers a staggering nutritional profile. Let’s take a look at why you should be digging in. 1. High in protein

2. Low-Calorie

3. Boost immunity

4. Aids heart health

5.  A Great Meat Substitute

To read more about health benefits of raw jackfruit click here.

And vitamin C enriched raw mango made this jackfruit curry lipsmacking. 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 month. This month’s Alphabet is letter M. Sharing this mango jackfruit dry curry for letter M.

I love this easy to make dry curry. Don’t try to make it in less oil. Mango and raw jackfruit should be fried well. So use 3 to 4 tablespoon. Better to use mustard oil. You can use any oil but mustard oil will give better taste. I have used mustard powder, you can also use mustard seeds. Soak the seeds in little water and grind into a fine paste. Boil the jackfruit with salt and turmeric till fork tender. Don’t make jackfruit mushy.

Recipe

Kathal or raw jackfruit – 250 gram,cubed

Raw mango – 1

Ginger paste – 1 teaspoon

Mustard seeds – 1/2 teaspoon

Dry red chilli – 2

Mustard powder – 1 & 1/2 tablespoon

Salt to taste

Sugar to taste

Turmeric powder – 1/2 teaspoon

Mustard oil – 3 – 4 tablespoon

Method

1. Boil the jackfruit with water, salt and turmeric powder. Boil till fork tender. Jackfruit pieces shouldn’t be mushy. Drain the water and keep aside.

2. Soak mustard powder in 3 tablespoon water.

3. Cut the mango in big pieces. Make half lengthwise. Discard the seed and cut each half into 4 pieces.

4. Heat mustard oil in a pan. Add mustard seeds and dry red chilli.

5. Add raw mango pieces. Fry till mango change it’s colour.

6. Add soaked mustard powder, ginger paste, Kashmiri red chilli powder and sugar. Mix well.

7. Add boiled jackfruit pieces. Fry till jackfruit pieces becomes light brown. Stir constantly.

8. Taste and adjust salt. Your delicious aam kathal is ready. Serve with roti, paratha, naan puri or dal chawal.

Notes

1. Soaked and ground mustard seeds can be used instead of mustard powder.

2. Break the dry red chilli while adding in oil to make the curry spicy.

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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Beetroot Greens With Beetroot And Potato

Beetroot greens with beetroot, potato and green peas.
Packed with healthy nutrients and delicious no onion garlic stir fry with popular superfood beetroot and beetroot greens.

Recipe is very easy and simple. You don’t need spices to make this delicious stir fry. Nigella seed or kalonji, green chilli and ginger with tomato, green peas, potato, cilantro and a dash of lemon juice will make this stir fry flavorful and delicious.

Finely chopped tender beetroot stems were used with leaves. Every part of beetroot is nutritious so don’t discard anything. You can simply throw beetroot peels under your plants or make compost to grow plants. Vegetable and fruit peels are great to fertilize the plants.
And don’t peel the potato. Rinse well and use. Potato peels are also nutritious.
They contain good amounts of fiber and nutrients, plus they are very satiating and versatile. … Many nutrients are contained in the peel of the potato, so consuming both the skin and flesh maximizes the amount of fiber, vitamins and minerals in each serving. Selecting a healthy cooking method is also important. Source

Packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Beetroots and beetroot juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance. Source

You may like some more beetroot recipes on this blog.

1. Gluten free beetroot buns

2. Beetroot dip

3. Vegan beetroot smoothie

4. Beetroot dal or lentil curry

5. Beetroot shot

6. Dairy free sugar free beetroot smoothie

7. Beetroot rice and raita

8. Black rice oats and beetroot pancakes

9. Beetroot appe

10. Beetroot cutlets

No Fat or Cholesterol: Beet greens are nutritious as they are rich in Vitamin K, copper, manganese, iron and calcium, but they are great for maintaining a healthy weight, as they contain zero saturated fat and cholesterol.
Moreover, beetroot boosts heart health by regulating blood pressure and improving blood flow. Source

Already shared one more beetroot greens recipe Beetroot green with peas and corn.

This week our 235 #Foodiemonday bloghop theme is Best From Waste suggested by Archana who blog at The Mad Scientist Kitchen.
Archana is a very talented blogger. Do visit her space for different types of delicious and innovative recipes. Like chocolate pie, Caramel apple plum mini pizza etc.
I have recently bookmarked her honey cake to try.

Archana suggested to make something without wasting anything. So I am sharing this beetroot green stir fry with green peas and potato. I have used leaves and tender stems of beetroot. Every part of the beetroot is nutritious so why to discard anything. Use beetroot peels to make compost. Vegetable and fruit peels can be used to fertilize your plants. And you don’t need to peel the potato. Just wash well, chop and use.

Recipe

Beetroot green – 5 bunch or leaves of 5 beetroot

Beetroot – 1

Nigella seed or kalonji – 1/2 teaspoon

Potato – 1

Tomato – 1, chopped

Salt to taste

Turmeric powder – 1/4 teaspoon

Sugar to taste

Green chilli – 2

Grated ginger – 1 teaspoon

Green peas – 1/2 cup

Cilantro or coriander leaves – 1 tablespoon

Lemon juice – 3 teaspoon

Mustard oil – 1 & 1/2 tablespoon

Method

1. Wash the beetroot greens well and chop into small pieces. Finely chop the tender stems too.

2. Peel and grate 1 beetroot. Use the peel to make compost. Vegetable peels are great organic alternative to chemical fertilizer.

3. Rinse the potato well. Don’t peel. Thinly slice the potato.

4. Heat mustard oil in a pan. You can use olive oil or any oil instead of mustard oil. Add nigella seeds or kalonji.

5. Add sliced potato and fry for 2 minutes.

6. Add grated ginger, grated beetroot, chopped 1 green chilli and chopped tomato. Saute till tomato becomes soft and dried up.

7. Add chopped beetroot greens, chopped cilantro or coriander leaves, salt, turmeric powder and 1 – 2 slit green chilli. Mix well. Beetroot greens will release lots of water. Cover and cook on low heat 10 – 15 minutes or until dried up. Stir in between.

8. Remove the cover. Increase the heat and cook on high heat until dried up completely.

9. Add lemon juice. You can also add some more chopped cilantro or coriander leaves.

10. Mix well. Taste and adjust the seasoning. Add more salt and lemon juice if require.

11. Remove from heat. You can garnish with lemon wedges, ginger julienne and chopped cilantro.
Serve with steamed rice, roti, paratha or any bread.

Notes

1. Add more chopped green chilli if you want spicy. Or skip if you are making for kids.
2. Boiled sweet corn can be used with green peas.
3. You can also add few chopped garlic cloves with nigella seed.

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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Gluten Free Cardamom Rose Muffins With Cashews And Almonds

Gluten free eggless cardamom rose muffins with nuts. Aromatic and delicious muffins with oats, soybean flour and flavoured with cardamom and rose.
You will love the aroma and soft texture of these muffins. And nobody can recognize oats in it. My oats hater family members also loved the taste.

These mildly sweetened rose flavoured muffins are also perfect for your kids party. You can use muffins pan or any cupcake moulds to make these muffins. I have made 17 muffins with this batter in two different moulds.

You may like a rose flavoured shortbread cookies on this blog.
I have already shared some more gluten free cakes. Click on the name below to get the recipe.

1. Gluten free vegan sugar free fruit cake

2. Vegan apple jaggery cake

3. Pan or betel leaf cake

4. Gluten free cherry cupcakes

5. Cornmeal carrot cake

6. Vegan fruit cake

7. Apple almond cupcakes

8. Lemon cherry loaf cake

9. Chocolate chiffon cake

10. Mocha coffee cake with coffee glaze

11. Pineapple cupcakes

12. Dairy free lemon glazed Waterchestnut gulkand cake

13. Double chocolate black rice cake

This week 234 #Foodiemonday bloghop theme is Super Nuts And Seeds suggested by Swaty Malik who blog at Food Trails.
Swaty is a very talented blogger. Do visit her space for many wonderful recipes. You will love her different types of mouthwatering desserts and vegetarian recipes. I have recently bookmarked her lamingtons and makhane ki panjiri to try.
Swaty wanted recipes using some nuts and seeds. I have used both. Cashew nuts, almonds, flax seeds and sesame seeds. So here is a nutritious muffins to satisfy your sweet cravings.

Also sending this post to Facebook group Recipe Swap Challenge
Initiated by Jolly and Vidya.
We have to recreate a recipe from a fellow blogger’s blog. This month my partner is Sasmita who blog at First Timer Cook. Sasmita has a vast collection of delicious recipes. I have selected this aromatic muffins.

I have used gluten free flour oats powder and soybean flour and added cashew nuts and almonds.
You can also use whole wheat flour, all purpose flour or any other flour of your choice. Walnut, raisins or any other dry fruits can be used to make these muffins. You can also use tutti frutti, candied cherries, cranberries etc.

Recipe

Soybean flour – 1 cup

Powdered oats – 1 cup

Powdered sugar – 3/4 cup

Flaxseed powder – 1 tablespoon

Baking powder – 2 teaspoon

Baking soda – 1/2 teaspoon

Cashew nuts – 1/4 cup

Almond – 1/4 cup

Olive oil – 1/2 cup

Milk – 1/4 cup

Yogurt – 1 cup

Rose essence – 1/2 teaspoon

Cardamom powder – 1 & 1/2 teaspoon

Tutti frutti and sesame seeds to sprinkle

Method

1. Preheat the oven at 180°.

2. Grease or line muffins pan or mould with parchment paper.

3. Chop the almonds and cashew nuts into small pieces. Mix 2 teaspoon soybean flour and keep aside.

4. In a bowl sieve soybean flour, powdered oats, flaxseed powder, baking powder and baking soda.

5. In a large bowl whisk oil, yogurt, milk and powdered sugar. These muffins are lightly sweetened. If you want your muffins sweeter add two tablespoon more powdered sugar. Use everything in room temperature.
Add cardamom powder and rose essence. Whisk again.

6. Add sieved soybean flour, powdered oats, baking powder, soda and flaxseed powder. Mix well. Make a lump free batter.

7. Fold in flour mixed chopped almonds and cashew nuts.

8. Fill the batter with a spoon up to 3/4 in muffins pan or mould. Sprinkle little tutti frutti and sesame seeds over it. You can also sprinkle chopped walnuts if you want.

9. Bake in preheated oven at 180° for 25 minutes or until toothpick comes out clean. Insert a toothpick in the center of a muffin to check.

10. Let the muffins cool down before serving.

Enjoy……

Notes
1. Whole wheat flour, all purpose flour or any other flour can be used instead of soybean flour and oatmeal.
2. You can use walnut, raisins or any nuts of your choice or cranberries etc.
3. Any flavorless oil can be used instead of olive 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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