Tag: tomato

Chana Or Chickpea Chaat With Raw Mango

Chickpeas/garbanzo beans or chana chaat with raw mango. An easy and quick yet lipsmacking dish. Spicy tangy in one word chatpata chaat is everyone’s favourite. If you have boiled chickpeas ready then its a completely no cook recipe. So perfect for summer days. You don’t need to spend much time in kitchen.

You can also use leftover boiled chickpeas to make this chaat. Finely chopped onion,tomato, green chilli, cilantro, grated raw mango and some spices made simple boiled chickpeas lipsmackingly delicious.

Bhaja moshla or roasted and powdered spices will enhance the taste but if you don’t have it you can skip or use dry roasted and powdered cumin. Earlier I have shared Ghugni and aloo kabli chaat and Matar chaat .

Nutritious chickpeas have many health benefits. Chickpeas, also known as garbanzo beans, are part of the legume family. As a rich source of vitamins, minerals and fiber, chickpeas may offer a variety of health benefits, such as improving digestion, aiding weight management and reducing the risk of several diseases. Additionally, chickpeas are high in protein and make an excellent replacement for meat in vegetarian and vegan diets. Including chickpeas in your diet regularly will support your health and may reduce your risk of developing chronic diseases, such as heart disease and cancer. Source – Healthline

Here are some more chickpeas recipes on this blog. Click on the name below for recipe.

1. Peas chickpeas low calorie salad

2. Chickpea potato dry sabji

3. Tomato coconut chickpea curry

4. Chana madra

5. Falafel

6. Pumpkin stir fry with chickpeas

7. Mint carrot beetroot hummus

And some black chickpeas recipe

1. Paneer kala chana kofta curry

2. Kadala curry or black chickpea curry

3. Kala chana Kabab

Sending this post to 247 #Foodiemonday bloghop theme is Chaat Time suggested by Swaty Malik who blog at Food Trails. Swaty has a lovely blog with many mouthwatering recipes. I always love her healthy and delicious recipes. With many other authentic and innovative recipes you will love her baking collection with many wonderful baked dishes. To get her baking collection click here and I also love her Moradabadi dal chaat, I will try it soon.

To make this delicious and quick chana chaat you have to boil chickpeas only. Then mix all the ingredients with chickpeas and enjoy the spicy tangy and mouthwatering chana chaat. Just finely chop onion, tomato, cilantro, green chilli, grated raw mango or kachcha aam and some spices. You can also add more lemon juice and grated raw mango if you want your chaat more tangy.

Recipe

Chickpeas/garbanzo beans or kabli chana – 1 cup

Salt – 1 teaspoon

Water – 2 cup

Onion – 1, finely chopped

Tomato – chopped

Ginger julienne – 1 tablespoon, optional

Green chilli – 1 – 2 or to taste, finely chopped

Cilantro or coriander leaves – 1 tablespoon, chopped

Grated raw mango ar kachcha aam – 1 tablespoon

Lemon juice – 3 teaspoon

Chaat masala – 1 teaspoon

Cumin or jeera powder – 1 teaspoon

Freshly crushed black pepper – 1/2 teaspoon

Bhaja moshla – 1 teaspoon, optional

Black or pink salt – 1 teaspoon

Kashmiri red chilli powder – 1/2 teaspoon,optional

Method

1. Rinse and soak chickpeas in sufficient water overnight.

2. Boil in pressure cooker with 1 teaspoon salt and 2 cup water. When hissing sound starts reduce the heat. Cook on simmer for 30 – 40 minutes. Let the pressure settle down on it’s own. Chickpeas should be becomes soft. Check by pressing with your finger tips.

3. Let the chickpeas cool down. Add all the remaining ingredients in chickpeas. You can also add chopped mint leaves if you want. Bhaja moshla is optional or you can use dry roasted and powdered cumin but I recommend to use it to make the chaat spicy and flavorful. And it will enhance the taste. Get the bhaja moshla or roasted spice powder recipe here .

4. Taste and add more salt and lemon juice if require. You can also add 1 tablespoon more grated mango if you like your chaat tangy. See notes for more options.

5. Garnish with lemon wedges, cilantro or coriander and ginger julienne. You can serve with green chutney or tamarind chutney. I didn’t. Enjoy the spicy and lipsmacking chhana chaat.

Notes

1. You can use grated ginger instead of ginger julienne or you can also skip ginger if you don’t like.

2. Chopped cucumber or boiled or roasted beetroot, boiled potatoes can be used in this chaat. Or you can also use grated raw beetroot.

3. Add chilli according to your taste. For garnishing you can use pomegranate arils, nylon sev etc.

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

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

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

Facebook page

Follow on

Twitter

Instagram

Pinterest

Easy Pulao Or One Pot Rice

Easy to make spicy aromatic and delicious pulao. You need only onion, garlic, tomato and some spices to make this one pot meal.

You can use tomato ginger garlic paste if you want. Or use everything finely chopped, grated or minced. Do as per your convenience. This pulao is enough spicy and delicious but you can serve it with raita or any curry. You can also add green peas, sweet corn, cashews or raisins. I kept it simple to serve with mirchi ka salan. But you can add cashew nuts, raisins, green peas or sweet corn if you want. You can get some more rice recipes on this blog. Click on the name below for recipe.

1. Mexican green rice

2. Tricolor rice

3. Carrot rice

4. Mexican rice

5. Beetroot rice and raita

6. Mint rice

7. Spanish moulded rice

8. Aloo chutney pulao

9. Korean rice

10. Corn peas barista fried rice

Sending this post to Facebook group Healthy Wealthy Cuisine.
This time theme is one pot meal suggested by Shalu Jain who blog at Sunny Family Kitchen. Do visit her blog for different types of mouthwatering recipes.
Check out what my fellow bloggers shared on this theme.

Pressure cooker pulao with croutons and cauliflower by Vanitha

Matar paneer by Shalu

Vegetable masala khichdi by Preethi

Mint pulao by Jayashree

Mushroom tikka biryani by Narmadha

Creamy spinach pasta by Swaty

Baby potato pulao by Sasmita

To make this aromatic rice fry the onion, ginger, garlic, tomato and all the spices in a pressure cooker. Add rice gently mix and add water. Pressure cook for 1 whistle and let pressure settle down on it’s own. Your pulao is ready. Simple isn’t it? You can also add some cashew nuts and raisins if you like. I didn’t. I have served it with Mirchi ka salan .

Recipe

Basmati rice – 1 cup

Onion – 1 large, finely chopped

Garlic – 5 – 6 cloves, minced

Ginger – 1 inch piece, grated

Tomato – 2 large, chopped

Green chilli – 2-3 or to taste, chopped

Green cardamom – 3-4

Black cardamom – 1

Cinnamon – 1 inch piece

Cloves – 4

Mace or javitri – 2 strands

Star anise – 1, optional

Bay leaf – 2 medium

Cumin seeds or jeera – 1 teaspoon

Cumin or jeera powder – 1 teaspoon

Coriander or dhania powder – 1 teaspoon

Black pepper powder – 1/2 teaspoon

Red chilli powder – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Cilantro or coriander leaves – 2 tablespoon, chopped

Salt to taste

Oil or ghee – 2 – 3 tablespoon

Water – 1&1/2 cup

Method

1. Rinse and soak the rice in water for 15 minutes. Drain the water and keep aside.

2. Take out the seeds of black cardamom. Discard the outer layer.

3. In a mortal pastel crush green cardamom, seeds of black cardamom, cloves, cinnamon and mace or javitri.

4. Heat oil or ghee in a pressure cooker. You can use only ghee or oil. I have used half ghee and half oil.

5. Add cumin seeds, crushed cardamom, cloves, cinnamon mace, bay leaves and 1 star anise.

6. Now add onion, garlic and green chilli. Fry till onion becomes light brown.

7. Add grated ginger and tomatoes. Stir well. You can also use tomato ginger garlic paste. Add all the spices and salt. Saute till tomato becomes mushy.

8. Add rice and chopped cilantro or coriander leaves. You can also add few mint leaves if you want. Fluff the rice gently.

9. Add water and close the lid. Pressure cook for 1 whistle. After 1 whistle wait for 1 minute and then remove from heat. Remember to switch off the heat before second whistle.

10. Let the pressure settle down on it’s own. Remove the lid and fluff the rice gently. Serve hot with raita or any curry.

Notes

1. Green peas, sweet corn, cashew nuts or raisins can be added in the pulao.

2. You can add more green chilli, black paper or red chilli if you want your pulao more spicy.

3. If you want to cook in open pan add 2 cup of water.

4. You can also make this pulao in rice cooker, instant pot or microwave.

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

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

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

Facebook page

Follow on

Twitter

Instagram

Pinterest

ABC Curry/ Almond Beetroot Cottage Cheese Curry

Almond beetroot cottage cheese or paneer curry. Or you can call it ABC curry. A spicy flavorful rich creamy gravy with marinated and lightly fried paneer and almonds with all the goodness of beetroot. Full of aroma and mouthwatering taste.

Lightly fried marinated paneer and rich creamy and aromatic gravy made this curry absolutely delicious. You can serve it as a party side dish. Already shared some more curries with paneer on this blog. Click on the name below for recipe.

1. Tomato corn peas paneer kadhi

2. Paneer in mustard gravy

3. Gobhi palak paneer

4. Chhanar dalna

5. Kathal paneer kofta curry

6. Schezwan paneer

7. Italian flavoured paneer bhurji

8. Methi paneer kofta in palak gravy

9. Paneer capsicum stir fry

10. Paneer kala chana kofta curry

11. Mint paneer kofta

12. Hariyali paneer makhani masala

13. Shahi paneer

14. Aloo paneer

    Monday again and this week’s #246 Foodiemonday bloghop theme is P For Paneer suggested by me. So we all bloghop members are sharing different paneer or cottage cheese recipes this week. Check out what my fellow bloggers are sharing for this theme.

    I have used soaked and peeled almonds in the curry, you can use cashews instead. Or you can also make it without nuts. Don’t skip the marination step. Marinated paneer will give a wonderful taste to the curry.

    Recipe

    Paneer or cottage cheese – 2 & 1/2 cup, cubed

    Yogurt – 1 tablespoon

    Lemon juice – 1/2 teaspoon

    Ginger garlic paste – 2 teaspoon

    Cumin powder – 1 teaspoon + 1 teaspoon

    Black pepper – 1/2 teaspoon

    Garam masala powder – 1/2 + 1/4 teaspoon

    Salt to taste

    Almond – 2 tablespoon

    Beetroot – 1, grated or finely chopped

    Coriander powder – 1 teaspoon

    Kashmiri red chilli powder – 1 teaspoon

    Turmeric powder – 1/4 teaspoon

    Onion – 1 medium, sliced

    Garlic – 3 – 4 cloves, chopped

    Ginger – 1/2 inch piece, chopped

    Green chilli – 1 – 2 or to taste, chopped

    Tomato – 2 medium, chopped

    Green peas – 1/2 cup

    Green cardamom – 3

    Cinnamon – 1/2 inch piece

    Cilantro or coriander leaves – 2 tablespoon, chopped

    Oil – 2 tablespoon + 2 teaspoon

    Water – 2 cup

    Method

    1. Marinate the paneer or cottage cheese cubes with 1 tablespoon yogurt, salt, 2 teaspoon ginger garlic paste, 1 teaspoon cumin powder, 1/2 teaspoon black pepper powder, 1/2 teaspoon lemon juice and 1/4 teaspoon garam masala powder. Mix well, cover and keep aside for 15 – 30 minutes. I have used homemade paneer, get the recipe here.

    2. Soak the almonds in hot water for 15 minutes. Peel when cool.

    3. Grind the grated or finely chopped beetroot. You can add 1 – 2 teaspoon water for easy grinding.

    4. Heat 1 tablespoon oil in a pan. Add green cardamom, cinnamon, sliced onion, chopped ginger and garlic. Saute till onion becomes brown. Add chopped tomatoes. Saute till tomatoes becomes mushy. Let it cool down. Grind the onion tomato mixture when cool. Make a smooth paste.

    5. Heat 2 teaspoon oil in a pan. Spread the marinated paneer. Shallow fry for a minute.

    6. Turn the paneer pieces upside down and saute for 1 minute more. Paneer should be lightly fried. Don’t make brown. Transfer the paneer pieces into a plate.

    7. Heat 1 tablespoon oil in a pan. Add ground beetroot. Saute till moisture evaporates and beetroot paste dried up. You can add little more oil if require.

    8. Add onion tomato paste and green peas. Mix well. Add salt, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1/2 teaspoon garam masala powder, 1/4 teaspoon turmeric powder and Kashmiri red chilli powder. Saute till oil leaves the sides.

    9. Now add paneer or cottage cheese cubes,peeled almond and chopped cilantro or coriander leaves. Mix well. Saute for 1 – 2 minute.

    10. Add water and let it boil. When it starts to rolling boil reduce the heat. Cover and cook on low heat for 10-12 minutes or till green peas becomes soft.

    11. Taste and adjust the seasoning. Remove from heat. Garnish with chopped cilantro or coriander leaves. Serve with roti, paratha, naan, puri, pulao, fried rice or any bread.

    Notes

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

    2. Cashew nuts can be used instead of almonds. Or you can skip both.

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

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

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

    Facebook page

    Follow on

    Twitter

    Instagram

    Pinterest

    Broccoli Stir Fry With Carrot Beans And Olive

    Broccoli stir fry with carrot beans and olive topped with roasted sesame seeds. A delicious and easy to make mixed vegetable dry curry. This stir fry also includes Bengal gram or chana dal with capsicum, tomato, chilli and spices. So its a very filling dish. Serve it as a side dish with any bread or dal chawal or enjoy it bowlful when you are not in a mood to make elaborate meal. You can also use baby corn, sweet corn, bell peppers or any other vegetable of your choice.

    You may like some more broccoli recipes on this blog.

    1. No onion garlic broccoli potato stir fry

    2. Broccoli malai curry

    3. Broccoli with cottage cheese and vegetables

    4. Broccoli almond cheese soup

    5. Broccoli stir fry with lemon and ginger julienne

    6. Broccoli with egg and tomato

    7. Broccoli mushroom noodles

    This Monday our 243 #Foodiemonday bloghop theme is Little Chefs suggested by Priya Iyer who blog at The World Through My Eyes. Priya has a wonderful blog. I am sure you will love her delicious and healthy recipes. I have recently bookmarked her Oats dosa and Rainbow rice salad to try. Do visit her space for more mouthwatering recipes.

    We have to keep our kids busy in these days. And its very difficult to manage super active kids engage in home for a long time. So Priya suggested why not take our kids in kitchen to help us and make some interesting and healthy dishes with them. Great idea isn’t it? Give them responsibility to dry roast the sesame seeds or wash the vegetables for you. After that chop the vegetables and let them arrange those colorful vegetables on a plate. Use vegetables according to your kid’s choice like red, yellow bell peppers, baby corn, sweet corn etc.

    Recipe

    Broccoli – 1

    Beans – 100 grams

    Carrot – 1

    Onion – 1 large, sliced

    Capsicum – 1

    Tomato – 2 large, chopped

    Green chilli – 2 – 3, finely chopped

    Garlic paste – 2 teaspoon

    Green peas – 1/2 cup

    Olive slices – 2 tablespoon

    Cilantro or coriander leaves – 2 tablespoon, chopped

    Chana dal or Bengal gram – 1/2 cup

    Cumin powder – 1 teaspoon

    Coriander powder – 1 teaspoon

    Kashmiri red chilli powder – 1 teaspoon, optional

    Black pepper powder – 1/2 teaspoon

    Garam masala powder – 1/2 teaspoon

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

    Salt to taste

    Sesame seeds – 2 teaspoon, optional

    Water – 1 cup + 2 tablespoon

    Lemon juice – 1 teaspoon

    Oil – 2 tablespoon

    Method

    1. Pressure cook the chana dal or Bengal gram with salt, 1/4 teaspoon turmeric powder and 1 cup water for 15 minutes. Dal should be soft but not mushy.

    2. Dry roast the sesame seeds and keep aside. This step is optional.

    3. Rinse the broccoli. Cut into small florets. Dip the florets in hot water for 3-4 minutes. Drain and keep aside.

    4. Peel and cut the carrot into thin slices.

    5. Cut off the both tips of the beans. Chop into 1 inch pieces.

    6. Mix cumin powder, coriander powder, chilli powder, garam masala powder, black pepper powder and turmeric powder with 2 tablespoon water in a bowl .

    7. Heat oil in a pan. Add onion slices and chopped green chilli. Fry till onion becomes brown.

    8. Add chopped tomatoes and garlic paste. Saute till tomatoes becomes mushy.

    9. Add sliced carrot and chopped beans. Saute for 2 minutes.

    10. Add chopped broccoli, green peas, sliced capsicum and chopped cilantro or coriander leaves. Saute for 2 minutes again.

    11. Now add soaked dry spices and salt. Mix well. Cover and cook on simmer until vegetables become tender. It will take about 15 minutes.

    12. Remove the cover. Add the olive slices and mix well. Taste and adjust the seasoning. Remove from heat. Add lemon juice and mix. You can add more lemon juice if you want.

    13. Sprinkle dry roasted sesame seeds. This step is optional. You can skip it if you like.

    14. Garnish with cilantro or coriander leaves, lemon wedges, olive slices and red or green chilli. Serve hot with roti, paratha, naan, puri, or any bread or dal chawal.

    Notes

    1. Use green chilli less or more according to your taste.

    2. You can also use baby corn, red, yellow bell peppers or sweet corn etc.

    3. Any lentil or dal can be used instead of chana dal or Bengal gram.

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

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

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

    Follow on

    Twitter

    Instagram

    Pinterest

    Matar Chaat Or Green Peas Curry

    Spicy delicious no onion garlic matar chaat or green peas curry. Serve it as a side dish or chaat with green chutney, chopped onion, green chilli, tamarind chutney and a dash of lemon juice. Bhaja moshla or dry roasted mixed spices powder made it aromatic. Get the recipe here. A completely gluten free and vegan recipe. Fasting people can use rock salt.

    You can also make it with onion garlic if you want. Just add 1 tablespoon more oil and fry 1 chopped onion and grind few garlic cloves with tomato, ginger and green chilli. But I love without onion garlic version more. You can make according to your choice.

    Already shared one dried peas or matar chaat Ghugni.

    And some green peas recipe

    Matar nimona

    Beetroot green with peas and corn

    Potato with green peas

    Beetroot hummus with green peas

    Matar kofta

    I have made this curry with green peas but you can also use overnight soaked and boiled dried peas to make it following same method. Make it and enjoy lipsmacking taste as chaat or side dish with puri, paratha, roti or dal chawal.

    Recipe

    Matar or green peas – 2 cup

    Tomato – 1 medium

    Green chilli – 3 – 4 or to taste

    Ginger – 1 inch piece

    Fresh coconut – 2 tablespoon grated, optional

    Cumin powder – 1 teaspoon

    Coriander powder – 1 teaspoon

    Turmeric powder – 1/4 teaspoon

    Chaat masala – 1 teaspoon

    Or

    Amchur or dry mango powder – 1 teaspoon

    Bhaja moshla or roasted spice powder – 1 teaspoon

    Oil – 1 tablespoon

    Salt to taste

    Water – 1/2 cup

    Lemon juice – 2 teaspoon or to taste

    Method

    1. Grind tomato, ginger and 1 or 2 green chilli. Use green chilli according to your taste. Make a smooth paste.

    2. Heat oil in a pan. I have used mustard oil but you can use any oil. For onion garlic version see notes.

    3. Add ground paste, cumin powder, coriander powder and turmeric powder. Saute till the mixture dried up.

    4. Add boiled or frozen green peas, salt and grated coconut if using. Saute for 1 – 2 minutes or till dried up completely.

    5. Add water and let it boil. When it starts to rolling boil reduce the heat. Add 2 slit green chilli and cover. Cook on simmer for 10 minutes. You can add more water if require but don’t make it runny, curry should be thick.

    6. After 10 minutes add bhaja moshla or dry roasted and powdered spices and lemon juice. Mix well and remove from heat.

    7. Taste and adjust salt and lemon juice. Garnish with cilantro or coriander leaves and grated coconut. You can also garnish with ginger julienne and chopped onion.

    8. Serve hot with lemon wedges and onion slices.

    Notes

    1. Add green chilli according to your taste.

    2. Few garlic cloves can be added while grinding ginger, green chilli and tomato.

    3. To add onion heat 1 tablespoon more oil. And fry 1 finely chopped onion till brown then add ground tomato, chilli, ginger and garlic.

    4. 2 teaspoon tamarind paste can be used instead of chaat masala or amchur powder.

    Adapted this recipe from the blog of Jolly Makkar. And this recipe is a part of recipe challenge month for this April month. I have used green peas instead of dried peas.

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

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

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

    Follow on

    Twitter

    Instagram

    Pinterest

    Hariyali Chicken/Dhania Chicken/ No Oil Chicken/Microwave Chicken

    Hariyali chicken or dhania/coriander chicken cooked in microwave. Also sharing the method to cook on stove top. A zero oil recipe. You don’t need to add any oil yet taste is absolutely delicious.

    You don’t have to saute or fry the spices and chicken. Grind and make a paste of cilantro or coriander, tomato etc, marinate the chicken with ground paste along with salt, lemon juice and some spices and cook. A super easy as well as healthy recipe. No oil or butter required. Absolutely oil free chicken curry. To get some more chicken recipes click on the name below.

    1. Sikkimese chicken curry

    2. Chicken kosha with whole garlic and potato

    3. Zafrani chicken

    4. Chicken dak bungalow

    5. Chicken clear soup

    6. Chicken chaap

    Monday again and this week’s 238 #Foodiemonday bloghop theme is #GoGreen suggested by Aruna SarasChandra who blog at Vasusvegkitchen. Aruna has a wonderful blog with different types of delicious recipes like Paneer pinwheel, Bengal style vegetable chop etc. Do visit her space for many other mouthwatering recipes.

    You can cook this chicken in microwave and stove top both. I made it in microwave. You don’t need to fry or saute the spices or chicken at all. Just marinate the chicken and cook. Even no oil or butter required to make it. Easy isn’t it? If you want your chicken spicy add more green chilli or if you are making for kids reduce the amount of green chilli.

    Recipe

    Chicken – 800 gram

    Onion – 1 medium, chopped

    Tomato – 1 medium, chopped

    Cilantro or coriander leaves – 2 cup tightly packed, chopped

    Ginger – 1 & 1/2 inch piece, chopped

    Garlic – 6 – 7 cloves

    Green chilli – 4 – 5 or to taste

    Cumin powder – 1 & 1/2 teaspoon

    Coriander powder – 1 teaspoon

    Turmeric powder – 1/4 teaspoon

    Garam masala powder – 1/2 teaspoon

    Salt to taste

    Lemon juice – 3 tablespoon

    Yogurt – 2 tablespoon

    Method

    1. Clean and rinse the chicken pieces well. Mix salt and lemon juice.

    2. Grind tomato, onion, green chilli, cilantro or coriander leaves and garlic altogether. Make a smooth paste.

    3. Marinate the lemon juice and salt mixed chicken pieces with ground mixture, cumin powder, coriander powder, turmeric powder, garam masala powder and yogurt. Mix well. Cover and keep aside for 15 – 30 minutes. You can keep it overnight in refrigerator.

    4. Microwave on high power for 10 minutes. Don’t add water. After 10 minutes stir well and check with a fork. If chicken becomes soft, cover again and serve after 3 – 4 minutes. And if require cook on high power for 4 – 5 minute more. Its depends on chicken. 500 gram chicken takes 10 minutes to cook. It may take 5 to 10 minutes more over 500 gram chicken.

    5. For stove top cook marinated chicken on low medium heat in covered pan. Stir in between. Cook till chicken becomes soft. No need to add water.

    6. Serve hot with steamed rice, fried rice, pulao, roti, naan, paratha, puri or any bread.

    Notes

    1. Add green chilli according to your taste.

    2. You can use more garlic 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.

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

    Follow on Twitter

    Instagram

    Pinterest

    Paneer In Mustard gravy/Chhanar Sorshe Jhal

    Paneer in mustard gravy or chhanar sorshe jhal. A delicious no onion garlic curry from Bengali cuisine. Mustard, poppy seeds, green chilli and tomato made this curry spicy, flavourful and mouthwatering. I have used homemade paneer or cottage cheese. Get the recipe here.

    You need only mustard powder, poppy seed, green chilli and tomato paste, nigella seeds and lightly fried paneer pieces with salt, cilantro or coriander leaves, turmeric, red chilli powder and little curd to make this absolutely delicious curry. You can also add garlic if you like. Grind the garlic with tomato, poppy seeds and green chilli or use garlic paste.

    You may like some more savoury paneer or cottage cheese recipes on this blog.

    1. Aloo paneer

    2. Shahi paneer

    3. Hariyali paneer makhani

    4. Cottage cheese croquettes

    5. Soya paneer lollipop

    6. Mint paneer kofta

    7. Paneer kala chana kofta curry

    8. Paneer capsicum stir fry

    9. Methi paneer kofta in palak gravy

    10. Italian flavoured paneer bhurji

    11. Schezwan paneer

    12. Kathal paneer kofta curry

    13. Dal corn paneer pakoda

    14. Chhanar dalna

    15. Gobhi palak paneer

    And some recipes from Bengali cuisine.

    1. Bengali pulao

    2. Sukto

    4. Drumsticks potato dry curry

    5. Misti doi

    6. Rasgulla

    7. Sandesh

    8. Gur aam

    9. Kheer kadam

    10. Kheer komola

    11. Dim posto

    12. Pointed gourd with poppy seeds

    13. Potol dolma or stuffed pointed gourd

    14. Potol posto with coconut

    15. Chapor or lentil patties in mustard gravy

    16. Stuffed steamed broad beans

    17. Chhanar payesh

    18. Date palm jaggery kheer

    And some more.

    This month in Shhhhh Cooking Secretly Challenge facebook group we are sharing different dishes from Bengali cuisine. According to Wikipedia Bengali cuisine is known for its varied use of flavours, as well as the spread of its confectioneries and desserts. It has the only traditionally developed multi-course tradition from the cuisine of the Indian subcontinent that is analogous in structure to the modern service à la russe style of French cuisine, with food served in courses rather than all at once. I born and raised in Bihar but Bengal is my hometown. And love authentic Bengali food. These dishes remind me of my mother and mother in law. Shhhhh 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 very talented Jayashree Trao who blog at Evergreen Dishes. Do visit her space for many wonderful recipes. Jayashree gave me mustard and nigella seeds or kalonji and I gave her tamarind and Bengal gram and Jayashree made this delicious aloo chaat with these ingredients. And I made this chhanar jhal using kalonji and mustard.

    To make this delicious curry we have to make a fine paste of green chilli, poppy seeds and tomato. Its a no onion garlic curry. But you can add few garlic cloves while grinding tomato, poppy seeds and green chilli. Always soak the poppy seeds in hot water for easy grinding. I have used mustard powder, you can use mustard seeds if you don’t have mustard powder. If you are using mustard seeds, grind and make a fine paste.

    Recipe

    Paneer – 1 & 3/4 cup, cubed

    Green chilli – 3 – 4 or to taste

    Mustard powder – 2 teaspoon

    Poppy seeds or khas khas – 1 tablespoon

    Tomato – 1, chopped

    Mustard oil – 3 tablespoon

    Nigella seed or kalonji – 1/2 teaspoon

    Curd – 2 tablespoon

    Salt to taste

    Cilantro or coriander leaves – 2 – 3 tablespoon, chopped

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

    Kashmiri red chilli powder – 1 teaspoon, optional

    Method

    1. Marinate the paneer or cottage cheese cubes with little salt and 1/4 teaspoon turmeric powder. I have used homemade paneer. You can also use store bought. To make paneer or cottage cheese at home get the method here.

    2. Soak poppy seeds with 3 tablespoon hot water for 15 minutes. You can also boil the poppy seeds for easy grinding. I have microwave for 1 minute.

    3. Mix mustard powder with 2 tablespoon water and keep aside.

    4. Grind poppy seeds, tomato and 1 – 2 green chilli. You can also add 2 – 3 garlic cloves. Make a smooth paste.

    5. Heat mustard oil in a pan. Fry the marinated paneer cubes lightly. Don’t make brown. Remove the paneer cubes from oil.

    6. In the same oil add nigella seeds or kalonji. Add tomato, poppy seeds green chilli paste, turmeric powder and Kashmiri red chilli powder. Saute till the mixture dried up.

    7. Add lightly fried paneer and salt. Mix well. Add soaked mustard powder,chopped coriander leaves, 2 – 3 slit green chilli and 1 cup water.

    8. Stir and when it starts to boil reduce the heat. Add well beaten curd and mix well. Cook on simmer for 10 minutes.

    9. Remove from heat. Garnish with cilantro or coriander leaves and green chilli. Serve with hot steamed rice, roti or paratha.

    Notes

    1. Add green chilli according to your taste.

    2. Nigella seeds or kalonji is optional, you can omit it 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.

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

    Follow on

    Twitter

    Instagram

    Pinterest