Mediterranean Green Lentil Soup

Mediterranean green lentil or sabut moong soup. Delicious, flavourful, filling and comfort bowl of this lentil soup is perfect for winter.
Flavour of different powder spices like cumin, cinnamon etc. and the goodness of power packed green lentil and carrots with drizzle of extra virgin olive oil made this soup nutritious and mouthwatering.

After green gram Kabab here is a soup with green gram or lentil or beans.
This lentil is packed With Healthy Nutrients.
Mung beans (Vigna radiata) are small, green beans that belong to the legume family.
Mung beans are incredibly versatile and typically eaten in salads, soups and stir-frys.
They’re high in nutrients and believed to aid many ailments.
Mung beans are rich in vitamins and minerals.
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.
To read more about health benefits of green beans click here.

You may like some more green lentil recipes on this blog.

1. Oats soya green gram toast

2. Green moong idli

3. Egg dal tadka

4. Sprouts and oats pan fried cutlets

5. Sprouts and oats appe

6. Green gram veg Kabab

I have already shared three more lentil or dal soup on this blog. Click on the name below for recipe.

1. Lebanese lentil lemon soup

2. Red lentil soup

3. Green gram carrot spinach soup

Monday again and this week’s 222 #Foodiemonday bloghop theme is Mystique Mediterranean suggested by Archana who blog at The Mad Scientists Kitchen.
Archana is a very dear friend and a talented blogger. She has a vast collection of recipes. Visit her space for different types of delicious recipes. I have already bookmarked her Ridge gourd chutney and Gobhi musallam to try.

According to Wikipedia Mediterranean cuisine is the foods and methods of preparation by people of the Mediterranean Basin region.
When Archana suggested the theme I was searching for a simple but comforting dish for winter. And loved this healthy and delicious recipe.
I have made little changes according to my taste and availability of the ingredients.
I have pressure cooked the lentil to make it quickly. But if you don’t want to use pressure cooker, you can make it in pan. After frying onion, garlic, ginger and carrots add the lentils and all the spices with salt. Mix and add 3 – 4 cup water. When it starts to rolling boil reduce the heat. Cover and cook on simmer for 40 – 45 minutes or till lentils becomes soft. Check in between and add more water if require.

You can also add chopped spinach in the soup.

Recipe

Green lentil or sabut moong – 1/2 cup

Carrot – 2

Onion – 2 medium, chopped

Garlic – 2 – 3 cloves, minced

Ginger – 1/2 inch piece, grated

Tomato – 4 medium, chopped

Cilantro or coriander leaves – handful, chopped

Salt to taste

Extra virgin olive oil – 2 tablespoon + to drizzle

Turmeric powder – 1/2 teaspoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Black pepper powder – 1/2 teaspoon or to taste

Red chilli powder – 1 teaspoon

Cinnamon powder – 1/2 teaspoon

Lemon juice – 1 tablespoon or to taste

Water – 3 & 1/2 cup

Method

1. Soak the lentil in sufficient water for 15 minutes.

2. Rinse well and pressure cook with 2 cup water, salt and turmeric powder. After 1 whistle reduce the heat. Cook on simmer for 10 – 15 minutes or until lentils becomes soft. Let the pressure settle down on it’s own.

3. Wash, peel and chop the carrots into small cubes.

4. Crush or grind the tomatoes.

5. Heat olive oil in a pan. Add chopped onions and fry till translucent.

6. Add minced garlic and grated ginger. Saute till onion becomes brown.

7. Add chopped carrots and saute for 2 minutes.

8. Add crushed or ground tomatoes, all the spice powder and salt. Add salt carefully, we have added salt in lentil also.

9. Saute till everything dried up.
Add boiled lentils and mix well.

10. Add 1 & 1/2 cup water and let it boil. When it starts to rolling boil, reduce the heat. Cover and cook on simmer for 10 minutes. Taste and adjust salt if require. You can add little more water if you want. But don’t make too runny.

11. Remove from heat. Add lemon juice and mix. You can add more lemon juice if you like your soup tangy.

12. Delicious lentil soup is ready. Drizzle olive oil. Garnish with cilantro or coriander leaves and lemon wedges. Serve hot.

Notes
1. Recipe adopted from here.
2. You can also use green chilli if you want your soup spicy.
3. If you don’t want pressure cook soak the lentil for 30 minutes and add after frying onion, garlic, carrots and toqmatoes. Add water as require. When it starts to rolling boil cover and cook on simmer for 40 – 45 minutes or till the lentil becomes soft.
4. Spinach can be used in the soup with carrots.
5. You can also use potato if you like.

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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Kathal Paneer Kofta Curry Or Raw Jackfruit And Cottage Cheese Balls In Gravy

Kathal paneer kofta curry or raw jackfruit and cottage cheese balls in gravy.
Gravy is rich creamy and delicious without cashew nuts or almond. Only nutritious melon seeds are used to thickened the gravy.
Low calorie and protein, vitamins and mineral rich melon seeds are not only excellent for thickened the gravy but also enhance the taste.

Melons derive their rich colour from beta carotin, which is good for eye.Dried melon seeds contain unsaturated fats and fibers. Watermelon seeds are rich in lysine, which can work wonders for diabetics.

Summers are here! And if there is one thing we can be thankful for in this scorching weather, it would have to be all the delicious fruits the season brings with it. A variety of Melons are seen at this time of the year, being sold by fruit vendors across the country at local vegetable markets.
Summer melons, be it musk melon, watermelon or honey dew melon, are packed with a dozen health benefits. But while relishing on the juicy flesh, have you been discarding the seeds laden with nutrition and health benefits? According to Healing Foods, it strongly recommends loading up on these miniature nutritional bombs you have ignored all your life. It notes, “Eat the seeds: The dried seeds contain unsaturated fats and fibers, makes nutritious addition to savoury dishes”.

Macrobiotic Nutritionist and Health Practitioner, Shilpa Arora says, “Everything begins with the seeds. These are living foods that give each cell in our body a renewed energy. All seeds are loaded with enzymes that aid digestion and absorption. In fact they have more enzymes than the actual fruit in the concentrated form.”

She goes on to say, “Summer melon seeds are great source of energy like magnesium, which is vital for a healthy heart. It is great for diabetics as it is loaded with essential amino acids like lysine and tryptophan. Melon seeds also provide a wonderful cure for insomnia because tryptophan induces relaxation and sleep.”

To read more about health benefits of melon seeds click here.

You may like some more kofta recipe on this blog.

1. Methi paneer kofta in palak gravy or fenugreek and cottage cheese balls in spinach gravy

2. Paneer kala chana kofta curry

3. Mint paneer kofta

4. Matar kofta

5. Aloo kofta curry

6. Soya kofta

7. Malai kofta

Monday again and this week’s 198 #Foodiemonday bloghop theme is Eid With Foodies.

My contribution is this delicious and easy to make kathal paneer kofta curry or raw jackfruit and cottage cheese balls in gravy. You can use your appe pan to fry the kofta in less oil. Fresh cream can be added in the gravy, I didn’t. If you don’t have melon seeds then you can use cashew nuts or almond or poppy seeds paste instead of melon seeds.

Recipe

For kofta

Kathal or jackfruit – 250 gram, boiled

Paneer or cottage cheese – 1 cup, crumbled

Besan or chickpea flour – 2 tablespoon

Salt to taste

Ginger – 1 inch piece, grated

Green chilli – 1 – 2, finely chopped

Bhaja moshla or roasted mixed spice powder – 1 teaspoon, get a recipe here
https://batterupwithsujata.wordpress.com/2018/03/18/roasted-mixed-spice-powder-or-bhaja-moshla/

Cumin powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

For gravy

Onion – 2, medium

Garlic – 4 – 5

Ginger – 1 inch piece

Tomato – 2, large

Green cardamom – 3

Clove – 3

Cinnamon – 1 inch piece

Salt to taste

Sugar – 1/2 teaspoon

Melon seeds – 3 tablespoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Slit green chilli – 2, optional

Oil – 3 – 4 tablespoon

Water – 2 cup

Method

1. Soak the melon seeds in warm water for 15 minutes.

2. Grind onions, garlic and ginger into smooth paste.

3. Grind tomatoes, green cardamom, cinnamon, cloves and melon seeds separately.

4. Mash the crumbled paneer or cottage cheese well to make smooth.

5. Squeeze the water of boiled kathal or jackfruit.

6. Mix with mashed paneer, besan or chickpea flour, salt, grated ginger, chopped green chilli, bhaja moshla or roasted mixed spice powder, cumin powder and garam masala powder.

7. Mix everything well and make small balls.

8. Heat oil in a pan. Fry the balls till golden brown from all the sides. Place the fried balls on a paper towel. If you want, you can use appe pan to fry the kofta in less oil. Or use your air frier to make kofta balls brown.

9. In the same oil fry onion, garlic and ginger paste till onion mixture starts to change it’s colour.

10. Now add ground tomatoes, green cardamom, cinnamon, cloves and melon seeds paste.

11. Saute and add salt, sugar, cumin powder, coriander powder, turmeric powder, garam masala powder and kashmiri red chilli powder.

12. Saute till oil leaves the sides. Add water and 2 slit green chilli. Let it boil.

13. When it starts to rolling boil reduce the heat. Cook on simmer for 15 – 20 minutes.

14. Add fried kofta and cook for 2 minutes more.

15. You can add 1 – 2 tablespoon cream if you want. Remove from heat.

16. Garnish with cilantro or coriander leaves.
Serve hot with steamed rice, roti, paratha, naan, puri pulao, jeera rice, fried rice or any bread.

Notes

1. Cashew nuts, almond or poppy seeds paste can be used instead of melon seeds.

2. You can use your appe pan or air frier to fry the kofta in less oil.

3. Use chilli according to your taste.

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

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

Broccoli malai curry.
Yes broccoli again. But this time with a rich finger licking gravy. Generally we make this malai curry with prawns or chingri. Called chingri malai curry. If you want you can make prawns or any fish instead of broccoli with this gravy.

This week our 186 #Foodiemonday bloghop theme is plant based milk recipes suggested by Archana Gunjikar Potdar who blog at Mad Scientist’s Kitchen. Visit her blog for some awesome recipes.

Today I am sharing my brother Sanjay’s recipe. I already shared his one more recipe.
Radhaballvi with dum aloo.

He always used strained water of soaked dry red chilies in his non-vegetarian dishes. In his view ‘its enhance the taste and colour’. So I have followed his method today. Try this gravy with any vegetables or fish chicken etc. And please let me know how it turns out.

Recipe

Broccoli – 1

Onion – 2

Garlic – 2 – 3

Ginger – 1 inch piece

Tomato – 2 medium

Green cardamom – 2

Cinnamon – 1 inch piece

Cloves – 3

Bay leaf – 1

Coconut milk – 1 cup

Cashew nuts – 10 – 12

Poppy seeds or khas khas – 1 tablespoon

Cumin powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Kashmiri red chilli powder – 1 tablespoon

Dry red chilli – 3

Salt to taste

Water – 1 cup + 1/4 cup

Mustard oil – 3 – 4 tablespoon + 2 teaspoon

Slit green chilli to garnish

Method

1. Soak the poppy seeds and cashew nuts in hot water.

2. Soak the dry red chilli in 1/4 cup water for 20 – 25 minutes.

3. Blend the soaked red chillies with it’s water. Strain the water with a sieve and keep aside. Discard the skin and seeds of dry red chilli.

4. Grind onion, ginger and garlic into smooth paste.

5. Grind tomatoes, soaked cashews and poppy seeds altogether. Make a smooth paste.

6. Crush green cardamom, cinnamon and cloves with a mortar pestle.

7. Rinse the broccoli well. Cut the broccoli onto small florets.

8. Heat 2 teaspoon oil in a pan. Add the chopped broccoli.

9. Fry till the broccoli starts to change it’s colour. Remove from heat and keep aside.

10. Heat 3 – 4 tablespoon oil in the same pan. Add bay leaf, crushed green cardamom, cinnamon and cloves.

11. Add onion, garlic and ginger paste. Sauce till the ground paste becomes light brown.

12. Add tomato, cashew and poppy seeds paste. Add cumin powder, kashmiri red chilli powder and turmeric powder.
Saute till oil leaves the sides.

13. Add fried broccoli florets and salt. Mix well.

14. Saute for 1 – 2 minutes.
Add strained water of dry red chilli, coconut milk and water. You can also add some slit green chilli. Stir and mix well.

15. When it starts to rolling boil reduce the heat. Cover and cook on simmer for 10 – 15 minutes or until the broccoli becomes tender.

16. Taste and adjust the seasoning.
Remove from heat. You can add 1 – 2 teaspoon ghee or clarified butter if you like. I didn’t.

17. Garnish with slit green chilli.
Serve with steamed rice, pulao, jeera rice, roti, paratha, naan, puri or any bread.

Notes
1. You can make prawns or any fish or chicken in this gravy.
2. Any vegetables can be used instead of broccoli.

4. You can also make this curry with less oil if you want.

5. Any vegetable oil can be used instead of mustard oil.

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

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Egg In Green Curry Or Chutney Curry

Egg in green curry or chutney curry.
Bored of regular egg curry? Try this different and delicious curry with all the green chutney ingredients. If you don’t like eggs then you can make it with potatoes, cauliflower or any vegetables. See note for the method.

Yes here is one more recipe of egg which is called super food specially in winter.
Already shared some egg recipes. Why egg again? Well when we don’t have an idea what to cook, eggs are always there for rescue. Eggs can be stored for a month in refrigerator. And you can make it in different ways. Type egg on the search bar on this blog and you will get all the recipes I shared. Already discussed about the health benefits of eggs. We all know that eggs are world popular super food and protein rich. Today read one more article on my news feed about top 5 healthy winter snacks. Have a look.

Never doubt the health value of the world-popular super-food.
Eggs are a great source of essential vitamins and minerals, including iron, potassium, magnesium, calcium, Vitamin A and D, among others.
They are known to improve heart health, manage obesity, strengthen bones, and enhance nervous system function.
Further, eggs are simple and easy-to-make.
You can always boil a couple, or make a delicious omelette.
Source

Sweet corn and cherry tomatoes makes the curry colourful. But these are optional. I love the taste of sweet corn so added it.
And not only that, it has so many health benefits.
1. Reduces the risk of Anemia. Corn is rich in Vitamin B12, folic acid and iron which helps in the production of red blood cells in the body.
2. Energy Enhancer.
3. Miracle for those underweight.
4. Lowers Blood Sugar & Cholesterol Level. 5. Helpful during Pregnancy.
6. Preserve Healthy Skin.
To read more about health benefits of sweet corn click here.

And now coming to the low calorie cherry tomatoes. These tomatoes always makes your salad and other foods beautiful and attractive.
1. Cherry tomatoes are rich in a number of nutrients that are good for your health.
When you’re trying to lose weight, the key is to eat foods that keep you full without costing you too many calories. Ten cherry tomatoes, which is about a cup, has only 30 calories. If you’re on a 1,500-calorie diet, those 10 cherry tomatoes only meet 2 percent of your daily calorie needs.

2. In addition to being low in calories, the red veggie is also a good source of fiber with 2 grams in the 1-cup serving. Even if you’re not counting calories to lose weight, making it a point to add more fiber to your diet may help you drop a few pounds, according to study published in the Annals of Internal Medicine.
3. Ten cherry tomatoes has almost as much potassium as a medium banana with 400 milligrams. Eating more potassium-rich foods may help lower your blood pressure.
4. Protection Against Free Radicals
Protecting your body from toxic substances that cause damage to your cells may help lower your risk of a number of chronic illnesses, including heart disease and cancer. Tomatoes contain a few nutrients that offer such protection, including vitamin C, lycopene and beta carotene, which are known as antioxidants.

Source – healthy eating

And not only healthy, this curry is also lip-smacking. If you want your curry more spicy then increase the number of green chilli. The curry taste spicy and fingerlicking.

Recipe

Egg – 3 – 4, hard boiled

Tomato – 2 medium, chopped

Green chilli – 2 – 3 or to taste

Cilantro or coriander leaves – 1 cup, chopped

Mint leaves – 1/2 cup

Garlic – 3 – 4 cloves

Ginger – 1 inch piece

Sweet corn – 1 cup, boiled

Cherry tomatoes – 10 – 15 or 1 cup

Onion – 1 large, sliced

Salt to taste

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

Cumin powder – 1 teaspoon

Coriander powder – 1/2 teaspoon

Oil – 2 – 3 tablespoon

Water – 1 & 1/2 cup

Method

1. Grind tomatoes, cilantro, mint leaves, green chilli, garlic and ginger. Make a smooth paste.

2. Make some slits on hard boiled eggs with a knife and marinate with little salt and 1/4 teaspoon turmeric powder.

3. Heat oil in a pan or wok. Fry the marinated eggs. When the eggs becomes golden brown, remove from oil keep aside.

4. In the same oil add sliced onion.
Fry till onion becomes brown.

5. Add the ground paste. Add salt, cumin powder, coriander powder and turmeric powder.
Saute till oil leaves the sides.

6. Add cherry tomatoes and boiled sweet corn. Saute for one minute.

7. Now add fried eggs and water.
When it starts to rolling boil reduce the heat.

8. Cook on simmer for 15 minutes. If you want your gravy more thick cook for some more time.

9. Remove from heat.

10. Curry is already colourful because of sweet corn and cherry tomatoes. You can garnish with chopped cilantro or mint leaves.

Serve hot with steamed rice, pulao, jeera rice, roti, paratha, naan or any bread.

Notes

1. If you don’t like eggs then you can make it with any vegetable. You can add boiled and fried baby potatoes or cubed potatoes, fried or sauteed cauliflower, broccoli, or any vegetable of your choice.

2. Use chilli according to your taste.

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

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

Please visit my facebook page and hit the like button to get the latest update
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Mangal Ooti Or Manipuri Dry Peas Curry

Mangal ooti or Manipuri dry peas curry from Manipur cuisine.
A very simple and easy yet delicious curry. You don’t need any powder spices to make it except turmeric.
My first blog post was also from this beautiful state Manipur Chakhao Kheer.
And our pride Mary Kom an Indian Olympic boxer is also from Manipur.

Surrounded by nine hills with an oval shaped valley at the center, a natural made Jewel and hence the name “A Jeweled land” or ‘Manipur’, it’s literal translation. Even the first prime minister of India famously said Manipur was the Jewel of India. Apart from being a nature’s gift to India, Manipur is also a melting pot of culture. It is the birthplace of Polo, the sport and the birthplace of Ras Lila, a classical dance form.
Source

This month in Shhhhh cooking secretly challenge
facebook group we are sharing different dishes from Manipur cuisine. In this group members are paired up every month. And the pairs give each other two secret ingredients.
This month my partner is Sharanya Palanisshami. Who blog at Sara’s Tasty Buds.

Sharanya gave me two easy to use ingredients cumin and green chilli. ingredients. Thanks Sharanya.
And I gave her bay leaf and cardamom. Check out her blog for the wonderful recipe she shared with these ingredients.

You may like one more dry peas recipe here.

Recipe is very simple and easy. This delicious and flavourful curry is perfect accompany with any bread or steamed rice.

Recipe

Dry peas – 1 cup

Cooking soda – a pinch

Water – 2 & 1/2 cup

Onion – 2, chopped

Green chilli – 2, chopped

Ginger – 1 inch piece, grated

Tomato – 2, chopped

Mustard oil – 2 tablespoon

Cumin seeds – 1 teaspoon

Bay leaf – 2

Dry red chilli – 2

Turmeric powder – 1/2 teaspoon, optional

Salt to taste

Cilantro or coriander leaves to garnish

Method

1. Soak the dry peas overnight.

2. Next day drain the water and pressure cook with soda and 2 cup of water. After 1 whistle pressure cook on simmer for 10 minutes.

3. Let the pressure cooker cool down.

4. Heat 2 tablespoon mustard oil in a pan.

5. Add cumin seeds, bay leaf and dry red chilli.

6. When the cumin seeds start to splutter add chopped onions.

7. Fry the onions till light brown. I have taken out 1 teaspoon fried onion to garnish.

8. Add grated ginger, green chilli and chopped tomatoes. Saute till the tomatoes becomes mushy and oil leaves the sides.

9. Add turmeric powder and mix well.
Now add the boiled peas with it’s water and salt.

10. Add 1/2 cup water, mix and when its starts to boil reduce the heat. Cook on simmer for 6 – 8 minutes.

11. Cook on high heat for 1 minute. Give a good stir and remove from heat.

12. Garnish with cilantro or coriander leaves. Serve hot with jeera rice, pulao, steamed rice, roti or Indian flat bread, paratha, puri, pulao, naan or any bread.

Recipe note

One of my reader Munu said turmeric powder is not used in authentic Mangal ooti recipe. But I have added it to give some colour to the curry. You can skip it if you want. Thanks a lot Munu for the info.

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

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

Potatoes with green peas.
A spicy, no onion garlic and delicious potato dish. Best accompany with puri, paratha, roti, dal chawal or make sandwich stuffing.
Little different from nimona or green peas curry.
I have used cilantro or coriander leaves with green peas for flavour but if you don’t like cilantro then you can omit it. Potatoes will be lip-smacking without it too.
In winter my vegetable vendor brings lots of colourful vegetables. And we buy green peas mostly every day. You can add these in any dish. Even green peas stuffed kachori or paratha are most favourite delicacies in this season.

You may also like Matar kofta or green peas dumplings.

 

 

And green peas are also healthy and nutritious. And high in many nutrients and antioxidants.

Green peas are a popular vegetable. They are also quite nutritious and contain a fair amount of fiber and antioxidants.

Additionally, research shows they may help protect against some chronic illnesses, such as heart disease and cancer.

They have been part of the human diet for hundreds of years and are consumed all over the world.

Green peas have an impressive nutrition profile.
Their calorie content is fairly low, with only 62 calories per 1/2-cup (170-gram) serving.
About 70% of those calories come from carbs and the rest are provided by protein and a small amount of fat.
Furthermore, peas contain just about every vitamin and mineral you need, in addition to a significant amount of fiber.
Source

Recipe is very easy to make. Just grind the peas ginger, green chilli, tomatoes and cilantro and mix with boiled and fried potatoes and cook. I have used small potatoes but if you don’t have small potatoes then you can also make it with large or medium potatoes. If you are using large potatoes, make small pieces and follow the method.

Recipe

Small potatoes – 500 gram, boiled

Green peas – 1 cup

Cilantro or coriander leaves – 1/2 cup, chopped

Ginger – 1 inch piece

Green chilli – 2

Tomato – 2 medium, chopped

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Garam masala powder – 1/2 teaspoon

Salt to taste

Mustard oil – 2-3 tablespoon

Water – 3/4 cup

Method

1. Peel the potatoes. You can prick the potatoes with a fork.

2. Grind green chilli, cilantro or coriander leaves, ginger and tomatoes.

3. Add green peas in the grinder and grind altogether.

4. Heat oil in a pan. Add the potatoes and little salt. Fry till the potatoes becomes light golden brown. Remove from oil.

5. Add the ground paste in the oil. Saute and add cumin powder, coriander powder, turmeric powder garam masala and salt.

6. Saute till the mixture dried up and raw smell goes away.

7. Add fried potatoes and mix well. Saute for 1 – 2 minutes.

8. Add water and mix. Cook on low medium heat till water evaporate and dried up. Stir occasionally to avoid sticking at the bottom. You can add little more water if require.

9. Potatoes are ready. You can add 1 teaspoon ghee or clarified butter at the end.

10. Garnish with cilantro or coriander leaves.
Serve hot with roti, paratha, puri naan or any bread. These potatoes also taste great with dal chawal. If you have some leftover potatoes mash and use as a sandwich stuffing.

Notes

1. You can garnish with ginger julienne.

2. You can grind garlic cloves with green chilli, cilantro, ginger and tomato if you like garlicky flavour.

3. If you don’t like cilantro or coriander leaves, then you can omit it.

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

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Paneer Kala Chana Kofta Curry

Paneer kala chana kofta curry or cottage cheese black chickpea dumpling in gravy.
A delicious and flavourful curry. You can serve it as a party side dish. Pairs well with any bread, pulao or steamed rice.

I always avoid to deep fry the kofta. So used my appe or paniyaram pan to make kofta. But you can deep fry or shallow fry if you want.
Along with paneer or cottage cheese used kala chana or black chickpeas to make kofta.

Black chickpeas, also known as Bengal grams, Garbanzo beans or ‘kala chana’ belong to the ‘desi’ variety and have a much higher fiber content and lower glycemic index. Being an extremely versatile legume, it is widely used in a variety of Middle Eastern and Indian dishes like falafels, hummus and curries as well as salads, soups and stews or even as a quick snack. In addition to their delicious nut like taste and buttery texture, black chickpeas are extremely beneficial for health.

Being low in fat, high in dietary fiber and rich in vitamins and minerals, black chickpeas can indeed be a healthy addition to your diet. Two to three tablespoons of these legumes are equivalent to one portion of the daily recommended five portions of fruits and vegetables. The health benefits of black chickpeas are as follows.

Aids in Weight Loss: …
Cardiovascular Benefits: …
Lowers Cholesterol: …
Stabilizes Blood Sugar and Low Glycemic Index (GI): …
Prevention of Diabetes: …
Great Source of Iron: …
Good Source of Protein for Vegetarians: …
Beneficial for Women:
Source

Gravy is rich creamy and superbly delicious. Used almonds to make the creamy texture. You can use cashew nuts if you like.

Recipe

For kofta

Kala chana – 1/2 cup

Paneer – 3/4 cup, crumbled

Potato – 1 large, boiled

Ginger – 1/2 inch piece

Green chilli – 1 – 2

Cumin powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Cilantro or coriander leaves – 2 tablespoon, chopped

Cornflour – 2 tablespoon

For gravy

Onions – 2 chopped

Garlic – 3 – 4 cloves

Ginger – 1 inch piece

Green chilli – 2 – 3

Tomato – 3 medium

Almond – 2 tablespoon or 13 – 14

Cumin powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Coriander powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Green cardamom – 3

Clove – 3

Cinnamon – 1 inch piece

Bay leaf – 1

Oil – 2 – 3 tablespoon

Ghee or clarified butter – 1 – 2 teaspoon, optional

Method

1. Wash and soak the kala chana or black chickpeas in sufficient water overnight.

2. Next day drain the water and grind the kala chana with ginger and green chilli.

3. Peel and mash or grate boiled potato.

4. In a large bowl mix ground mixture, crumbled paneer or cottage cheese, mashed boiled potato, cornflour, cumin powder, garam masala powder, chopped cilantro or coriander leaves and salt. Mix well and make small balls.

5. Heat an appe pan and grease all the moulds.

6. Place the balls in the moulds. Cover with lid and cook on low flame till the balls becomes golden brown.

7. Now turn the balls upside down and cook until golden brown.

8. Remove the pan from heat and keep aside.

9. Soak the almonds in hot water or microwave for 1 minute with water.

10. Grind onions, garlic, ginger and green chilli.

11. Wash the tomatoes. Cut slightly on the top. Make 2 cuts like a cross.

12. Heat water in a pan. When it starts to rolling boil slide the tomatoes in it.
Boil for 2 – 3 minutes. You can microwave for 4 minutes on high power.

13. Remove from heat. Dip the tomatoes in cold water and when the tomatoes cool down, peel and grind into a smooth paste.

14. Peel the soaked almonds. And grind it into a smooth paste. You can also grind the almonds with tomatoes.

15. Crush cardamom, cinnamon and cloves in a mortar pestle.

16. Heat oil in a pan. Add bay leaf and crushed cardamom, cinnamon and cloves.

17. Stir and add ground onion, garlic ginger and green chilli. Fry till oil leaves the sides.

18. Add ground tomatoes and almond paste.

19. Add cumin powder, coriander powder, turmeric powder and garam masala powder.

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

21. Add salt and water as require for the gravy.

22. When the gravy starts to boil add all the kofta.

23. Simmer for 8 – 10 minutes.
Taste and adjust the seasoning. Add more water if require.

24. At last add a dollop to ghee or clarified butter if using.

25. Garnish with cilantro or coriander leaves and onion rings.
Serve with roti, paratha, naan, pulao or steamed rice.

Notes

1. You can add 1 – 2 tablespoon cream if you like.

2. You can add finely chopped onion and garlic paste in the kofta or dumpling mixture.

3. You can use cashew nuts instead of almonds.

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

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