yummy – Batter Up With Sujata

Tomato Chutney

Tomato chutney. Here is an easy and delicious Bengali style sweet tomato chutney to serve with any meal. Recipe is very simple and easy to make. If you have boiled tomatoes ready then you can make it in a jiffy.

And its also perfect to serve with Bhoger khichuri or bhuni khichuri, Bengali Sabudana khichdi, Basanti pulao, Aloo chutney pulao, Luchi or any pulao.

You may like some more chutney recipes on this blog. Click on the link below for recipe.

1. Brinjal chutney

2. Almond walnut chutney with mango ginger or amada

3. Olive chutney

4. Tomato oambal or Tomato chutney

5. Ginger chutney

6. Mango sesame chutney

7. Date raisins jaggery chutney with mango bar

8. Waterchestnut chutney

9. Onion tomato chutney or dip

10. Mango raisins chutney

11. Peanut chutney

22. Mint yogurt dip

You may also like to try Imli ki chutney from the blog of Preethi Prasad.

Ingredients used to make this chutney.

Tomato or tamatar – I have used 4 small medium tomatoes. If you have large tomato then use two only.

Salt or namak – Used 1/4 teaspoon salt only. You can use according to your taste.

Sugar or chini – Sugar used to sweetened the chutney. You can use jaggery or any other sweetener. But sugar will taste best.

Raisins or kishmish – Used raisins for taste. If you don’t like the taste of raisins then you can omit it. You can also use cashew nuts if you want.

Ginger or adrakh – Ginger will give a spicy kick to your chutney. You can use less or more according to your taste.

Mustard seeds or sarso – Mustard seeds used for tempering or tadka. You can use black or yellow any mustard seeds. Use whatever you have.

Dry red chilli or sukhi lal mirch – Whole dry red chilli also used for tempering or tadka. It will give a very light heat to the chutney. If you want your chutney more hot break the red chilli into half before adding in oil.

Oil or tel – Used very little mustard oil to cook the chutney. You can also use any vegetable oil.

I made this chutney in small quantity. You can double the recipe if you want. Usually this chutney served after meal with papad before serving dessert. But I like this chutney with khichdi, dal chawal, puri or luchi, paratha or with anything. I have used boiled tomatoes but you can also use chopped tomatoes. I like my chutney smooth so boiled and peeled the tomatoes. I have small medium sized tomatoes so I used four but if you have large tomato then use two large tomatoes. Rest of the ingredients will be same.

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Recipe video of tomato chutney

Recipe

Tomato – 2 large

Ginger 1/2 inch piece grated

Mustard seeds – 1/4 teaspoon

Dry red chilli – 1

Raisins – 2 teaspoon

Salt – 1/4 teaspoon or to taste

Sugar to taste – 3 tablespoon

Oil – 2 teaspoon

Water – 2 cup

Method

1. Wash the tomatoes well. Make a cross-shaped incision or make X with a knife at one end. Don’t make too deep cut. See the method in video recipe above.

2. Soak raisins in 4 tablespoon water. If you don’t like raisins, omit it. You can also use cashew nuts if you want.

3. Boil 2 cup water in a pan. Add the tomatoes in it. Boil for 4 – 5 minutes or until the skin starts to separate.

4. Let it cool down. Peel the boiled tomatoes. Discard the skin and chop into small pieces.

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

6. When seeds starts to splutter add the tomatoes, salt and ginger. Saute, keep the flame low.

7. Add raisins and keep stirring. You can also add cashew nuts if you want. I didn’t. When tomatoes become soft add sugar and mix. Cook on low flame for 5-6 minute or till tomatoes become mushy and thick.

8. And its ready. Transfer the chutney in a bowl to serve.

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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Kesar/Saffron Pista/Pistachio Rasgulla

Kesar pista rasgulla or saffron pistachio rasgulla. Saffron flavoured soft spungy rasgulla stuffed with pistachio taste scrumptious. Try and enjoy a different flavoured homemade rasgulla.

Rasgulla or rosogolla is chhena/chhana or Indian cottage cheese small ball shaped dumplings boiled in light sugar syrup. These rasgulla can be made with different flavour. You can also make these with any fruity flavour. Have a look on the kesar pista rasgulla while cooking. Looks beautiful isn’t it?

You may like some different flavoured rasgulla recipes on this blog. Please read all the tips and tricks to make perfect spungy rasgulla before starting to make rasgulla. Click on the name below to get all the tips and tricks and flavoured rasgulla.

1. Rasgulla with tips and tricks

2. Mint rasgulla

3. Chilli rasgulla or green chilli infused rasgulla

4. Komola bhog or orange rasgulla

5. Mango rasgulla

6. Watermelon rasgulla

And here are some sweet and savoury recipes with rasgulla.

1. Baked rasgulla

2. Savoury rasgulla korma

3. Rasgulla kheer/paesh or pudding

Making rasgulla is little tricky. So please read all the tips and tricks first before you start to making it. Full cream cow milk is best for spungy rasgulla. You have to mash the paneer or cottage cheese well. Mash cottage cheese with your finger tips and heel of your palm till your palm becomes greasy. Make thin sugar syrup. Take 4 cup water and 1 cup sugar to make sugar syrup. And never use small pan. Always use broad and large size pan to make rasgulla. If you are using small sized pan your rasgulla may be flat or loss it’s shape. Try and enjoy homemade rasgulla and don’t forget to drop a comment if you like the taste.

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Recipe

Full cream cow milk – 1 liter

Lemon juice or vinegar -3 – 4 tablespoon or as require

Sugar – 1 cup

Water – 4 cup

Saffron – 1/2 teaspoon

Cardamom powder – 1/4 teaspoon

Rose water or essence – 1/2 teaspoon, optional

Shredded pistachios or pista as require

Method

Read all the tips and tricks to make perfect spungy rasgulla here.

1. Place a cheesecloth on a strainer.

2. Heat full cream cow milk in a heavy bottom pan and stir well. When it starts to rolling boil add lemon juice or vinegar. Add 1 tablespoon at a time. Stir and add 1 tablespoon more or as require to curdle the milk completely.

3. You can make cottage cheese with curd in same method. First add 1/4 cup curd then add as require. It will depends on the milk. You need 1/4 to 1/2 cup curd to make cottage cheese.

4. When greenish whey and cottage cheese separates immediately remove from heat and pour into the strainer and wash the paneer. If you boil further after curdling your cottage cheese and rasgulla will be hard.

5. Wash the paneer under running water or dip the cheesecloth in a bowl filled with cold water. Wash the cottage cheese well to remove the smell of vinegar or lemon.

6. Squeeze the cloth well to drain all the water from cottage cheese. Remove the cottage cheese on a large dry cloth. Wrap well and put a heavy weight on it for 3-4 hours. There should be no moisture in cottage cheese. It will break in the sugar syrup if it not drained properly.

7. Take out the cottage cheese or paneer on a large plate.

8. Mash with your finger tips and heel of your palm. Mash till your palm becomes greasy and cottage cheese becomes smooth.

9. Make small balls. These will become double. I have made 6 rasgulla out of this cottage cheese. You can make 7 small size balls.

10. Flatten the balls with your palm. Place little chopped pistachio in the middle and close the edges. Make a ball again.

11. There shouldn’t be any crack on the balls. Press the balls between your fingers and palm tightly to make crack free balls.

12. In a large and broad pan heat 1 cup sugar and 4 cup water. Add saffron, cardamom powder and rose water or essence if using.

13. When sugar dissolved and it starts to rolling boil add the cottage cheese balls one by one. Let it boil on full flame from 2-3 minutes.

14. Cover and cook on medium high heat for 20 minutes.

15. After 20 minutes switch off the heat. Keep it covered for 3-4 hours or until completely cool down.

16. Serve chilled or at room temperature. You can store leftover rasgulla in refrigerator for 4-5 days.

Notes

1. Always use full cream cow milk to make rasgulla.

2. To make spungy rasgulla mash the cottage cheese well with your finger tips and heel of your palm for 4 – 5 minutes or until your palm becomes greasy.

3. Use a large and broad pan to make rasgulla. Because these will be double when cooked.

4. Cottage cheese should be drained well. If not drained properly and moisture remains in cottage cheese, rasgulla balls will break in the sugar syrup.

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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Fruity Summer Cooler

Fruity summer cooler or fruit parfait with black grapes, strawberry and mango. You don’t need any sweetener to make this delicious fruit parfait. A super easy recipe that your kids can easily make and enjoy. Let’s introduce kids to the pleasure of making something for themselves.

Not only delicious but its also packed with nutrients because of three types of fruits. A glass with all the goodness of fresh fruits and without sugar or any sweetener. Glass looks beautiful, isn’t it? Clicked so many pictures 😀My daughter also couldn’t resist to click some pictures. Sharing two of her pictures. You can easily recognize her click 😊 Kids will love to enjoy this parfait even if they don’t like fruits. Who can say no to this lovely glass of parfait. Here are some more summer drinks for you.

1. Vegan fruity drink with fresh turmeric

2. Mint lassi

3. Watermelon punch

4. Iced green tea with orange and mint

5. Beetroot shot

6. Spicy pineapple virgin margarita

7. Green tea grape mocktail

8. Virgin watermelon mojito

9. Orange grape frozen cooler

10. Virgin mojito

11. Watermelon cooler with tulsi and Aloevera

12. Thandai flavoured fruit punch

13. Kiwi ginger lime cooler

14. Smoothie

This week’s 290 #Foodiemonday bloghop theme is #RangBirange suggested by Sasmita who blog at First Timer Cook. Sasmita is a very talented blogger. You can get many wonderful recipes on her space. I recently bookmarked her unique Carrot chutney recipe to try.

Sasmita wants some colorful drinks. So here is a splash of colour for you in a healthy way. As I mentioned above recipe is very easy. I have used black grapes, mango and strawberry but you can use any fruits of your choice. Just crush the fruits separately with a fork and layer them in a tall glass. Keep the glass in freezer for 30 minutes to set the layers. Top with some chopped fruits and your fruit parfait is ready to serve. Enjoy chilled.

Recipe

Black grapes – 1 cup

Strawberry – 1/2 cup + for topping

Mango – 1/2 cup + for topping

Mint leaves to garnish

Method

1. Wash the fruits properly. Drain the water.

2. On a plate crush 1/2 cup grapes with a fork. Pour the crushed grapes into a tall glass.

3. Peel and chop the mango into small pieces. Crush the pieces with a fork. Layer the crushed mango over crushed grapes in the glass. See notes for more options.

4. Similarly crush the strawberry with fork and layer them over crushed mango.

5. Again crush remaining black grapes and make a layer over strawberry. Now make two thin layer of little crushed mango and strawberry. If you are using smaller glass then skip this step.

6. Keep the glass in freezer for 30 minutes to set. After 30 minutes take out the glass from freezer and top with chopped mango and strawberry. Garnish with black grapes and mint leaves.

Your colorful fruit parfait is ready to serve. Enjoy chilled. Stay healthy stay happy stay safe!

Notes

1. You can use any fruit of your choice.

2. You can also muddle some mint leaves and make a layer between the fruits.

3. Fruits are enough sweet so you don’t need any sweetener but you can add little powdered sugar or honey with crushed fruits if you like. Better to enjoy without any sweetener.

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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Lauki Kheer Or Bottle Gourd Pudding

Lauki/dudhi or bottle gourd kheer. Simple and easy recipe but taste is divine. You don’t need much time to make this delicious kheer or pudding if you have grated and boiled bottle gourd ready. Condensed milk gives enough sweetness so you don’t need to add sugar. Don’t skip saffron. It will give a lovely colour and flavour.

You may like some more kheer or pudding recipes on this blog.

1. Kheer komola or orange kheer

2. Rasgulla kheer/paesh or pudding

3. Khajur or nolen gur kheer

4. Chhena kheer or chhanar payesh

5. Rice kheer or pudding

6. Chakhao kheer or black rice pudding

This week 237 #Foodiemonday bloghop theme is Holi on my platter.

Recipe is very easy. Boil the milk with saffron on simmer until becomes half. Add condensed milk, boiled and squeezed grated bottle gourd, dry fruits and cardamom powder Cook till kheer becomes semi thick. Kheer will become thick when cool. You can add any dry fruits of your choice.

Recipe

Milk – 4 cup

Saffron – a pinch

Bottle gourd or lauki – 1/4 cup, grated, boiled and squeezed

Condensed milk – 1/4 cup

Cardamom powder – 1/2 teaspoon

Raisin – 2 tablespoon

Cashew nuts – 2 tablespoon

Method

1. Soak the raisins in water.

2. Chop the cashew nuts into 4 pieces.

3. Drain and squeeze the boiled bottle gourd well. I have measured after squeezing. It should be tightly packed 1/4 cup.

4. Heat milk in a heavy bottom pan. Add saffron. When it starts to rolling boil reduce the heat. Cook on simmer until milk becomes half. Stir in regular interval and scrape the sides of the pan.

5. Add boiled and squeezed bottle gourd and condensed milk. Mix well.

6. Add soaked raisins and chopped cashew nuts. Cook on simmer till kheer becomes thick. Don’t make too dry. Kheer will be more thick when cool.

7. Remove from heat and let it cool down.

8. Garnish with shredded almond and pistachio. Serve warm, chilled or room temperature. Enjoy the heavenly taste.

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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Gobhi Palak Paneer Or Cauliflower With Spinach And Cottage Cheese

Gobhi palak paneer or cauliflower with spinach and cottage cheese.
A spicy, rich and delicious curry to serve with any type of bread or rice.
Paneer, cashew nuts, melon seeds and spices made this cauliflower curry rich spicy and mouthwatering.

You may like some more cauliflower recipes on this blog.

1. Cauliflower with ginger julienne

2. Cauliflower with coconut and poppy seeds

3. Fulkopir paturi

4. Spicy cauliflower stir fry

Monday again and our this week’s 228 #Foodiemonday bloghop theme is winter delight suggested by Priya Iyer who blog at The World Through My Eyes. Priya is a very talented blogger and a very dear friend. Do visit her space for lots of healthy and yummy recipes. I love her healthy and delicious recipes. Recently loved her Thai pineapple salad. I am going to try it soon.

I have used two winter special vegetables cauliflower and spinach in this curry. We can get all the vegetables round the year these days. But seasonal vegetables taste best. This curry is also perfect for a party side dish. Its goes well with any type of Indian bread or rice dishes. Sauteed and ground onion, tomatoes, garlic, ginger, chili, cashews, melon seeds, cardamom, cinnamon and cloves made this curry thick, creamy and delicious.

Recipe

Cauliflower – 1, medium

Spinach – 100 grams

Paneer or cottage cheese – 1 cup, crumbled

Cashew nuts – 7 – 8

Melon seeds – 2 tablespoon

Onion – 1 large, sliced

Garlic cloves – 5 – 6

Ginger – 1 inch piece

Tomato – 2 medium, chopped

Green chilli – 3 – 4 or to taste, chopped

Green cardamom – 2

Cinnamon – 1 inch piece

Cloves – 3

Oil – 4 tablespoon

Salt to taste

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Method

1. Cut the cauliflower in small florets. Rinse well and keep aside.

2. Clean wash and chop the spinach.

3. Peel and chop the ginger and garlic roughly.

4. Heat 2 tablespoon oil in a pan. Add green cardamom, cloves and cinnamon.
Add sliced onion, chopped green chilli, ginger and garlic. Fry until onion becomes brown.

5. Add chopped tomatoes and saute till tomatoes becomes mushy.

6. Add cashew nuts, melon seeds and chopped spinach. You can use almond instead of cashew nuts if you want. Use soaked and peeled almonds if using.
Saute till spinach cooked well.

7. Add crumbled paneer or cottage cheese. I have used homemade paneer or cottage cheese. Mix well and saute for 2 minutes. Let the mixture cool down.

8. Now grind into a smooth paste with the help of little water.

9. Heat remaining 2 tablespoon oil in a pan. Add cauliflower florets and salt. Fry till the florets becomes golden brown.

10. Add ground mixture, cumin powder, coriander powder, turmeric powder and garam masala powder. Mix well.
Saute for 2 minutes or till dried up.

11. Add 2 cup water and mix. When it starts to rolling boil reduce the heat. Cover and cook on simmer for 15 minutes or until the cauliflower becomes tender. Stir in between.

12. Taste and adjust salt if require. You can add little more water if you want more gravy. Or if you want thick gravy or dry curry cook for some more time.
When you get your desired consistency remove from heat.

13. Garnish with onion rings and cilantro or coriander leaves. Serve with steamed rice, pulao, fried rice, jeera rice, roti, paratha, naan, puri or any bread.

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

I would love to hear from. Please share your thoughts and suggestions in comment.
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Gluten Free Oats Cornmeal Lemon Crinkle Cookies

Gluten free eggless oats cornmeal lemon crinkle cookies.
Delicious lemon flavoured crispy outside and fudgy inside cookies made with cornmeal or makke ka atta, oats and lemon.

I have made it with gluten free flour but you can use whole wheat flour or refined flour or any flour of your choice. I didn’t want to use colour so used cornmeal. Cornmeal will give a beautiful light yellow colour to your cookies. But if you are using whole wheat flour or refined flour then you have to use little yellow food colour or you can keep your cookies simply white. Taste will be equally delicious.
I always try to bake with gluten free flour because some of my readers are suffering with gluten intolerance. But everyone can enjoy it. These cookies are hot favourite among my family and friends.
You may like some more gluten free cookies on this blog.

1. Oats almond cranberry cornmeal cookies

2. Fennel oats millet cookies

3. Pearl millet cashew almond honey cookies

4. Rose flavoured shortbread cookies

5. Pearl millet sesame oats cookies

And one more crinkle cookies.

Finger millet or ragi chocolate crinkle cookies

Monday again and this week 208 #Foodiemonday bloghop theme is #Meethebandhan suggested by Archana Gunjikar Potdar who blog at The Mad Scientists Kitchen. Archana have a vast collection of healthy and delicious recipes. I have already bookmarked her honey cake. Do visit her space for amazing recipes from different cuisine. I am sure you will love her recipes.

You can use butter or ghee/clarified butter, whatever you want. I have tried both. If you like the flavour of ghee or clarified butter, then make it with ghee. I love the taste of ghee cookies. Cornmeal will give a beautiful light yellow colour to your cookies.

Recipe

Oats powder – 1 cup

Cornmeal or makke ka atta – 1/3 cup + 1 tablespoon

Baking powder – 1 teaspoon

Baking soda – 1/4 teaspoon

Powdered sugar – 1/2 cup

Butter or ghee/clarified butter – 1/4 cup

Curd – 3 tablespoon

Lemon juice – 1 tablespoon

Lemon zest – 1/2 teaspoon

Powdered sugar for coating

Method

1. Preheat the oven at 180°.

2. Grease or line a baking sheet with parchment paper.

3. In a bowl sift oats powder, cornmeal or makke ka atta, baking powder and baking soda.

4. In a large bowl cream ghee or butter, and powdered sugar. Whisk well.

5. Add lemon juice, lemon zest and curd. Mix well.

6. Now add the dry ingredients. Mix and make a smooth dough. Dough will be sticky. Keep the dough in refrigerator for 30 minutes.

7. Spread powdered sugar on a plate.

8. Take out the dough and make small balls.

9. Roll the balls in the powdered sugar. Press gently. Powdered sugar should be coated well all over the cookies.

10. Bake in preheated oven at 180° for 10 – 12 minutes. For fudgy inside cookies don’t over bake.
If you want crisp cookies bake for 1 – 2 minutes more.

11. Let the cookies cool down completely before serving.
Enjoy the divine taste. You can store the cookies in a airtight container.

Notes
1. Whole wheat or refined flour or any flour can be used instead of cornmeal and oats.
2. Don’t skip to refrigerat the dough.

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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Gur Aam Or Instant Sweet Mango Pickle

Gur aam or instant sweet mango pickle or chutney.
A sweet tangy and spicy mango pickle. You can call it khatta mitha achar. My mother’s recipe and my most favourite pickle. You need only raw mango, equal quantity jaggery, panch phoran or Bengali five spices, chilli powder and little oil. And the taste is really lip-smacking.

This gur aam or instant mango pickle is flavoured with panch phoran or Bengali five spices. Panch phoran consists of fenugreek seeds or methi, Nigella seed or kalaunji, cumin seed or jeera, mustard seed or sarso and fennel seed or sounf.

And its sweetened with cane jaggery. We All know that jaggery has numerous health benefits.
It acts as a detox, as it helps cleanse the liver by flushing out nasty toxins from the body. Jaggery is loaded with antioxidants and minerals like zinc and selenium, which help prevent free-radicals (responsible for early ageing). It helps boost resistance against infections, hence building stronger immunity.
Source

This week’s our 196 #Foodiemonday bloghop theme is its pickle time suggested by Aruna Saraschandra who blog at Vasus veg kitchen do visit her space for delicious vegetarian recipes.

When Aruna suggested the theme I don’t have any idea what to share because my family is not pickle fan. So I make pickles very rarely. Suddenly I remember my Maa’s gur aam and the lip-smacking taste. I used to make it every year. Because its my most favourite pickle. Do try and enjoy the finger licking taste.

Recipe

1 cup – 250 ml

Raw mango – 500 gram

Salt – 1/2 teaspoon

Turmeric powder – 1/2 teaspoon

Red chilli powder – 1/2 teaspoon

Powdered or grated jaggery – 2 & 1/4 cup

Panch phoran – 1 teaspoon +1 teaspoon

Mustard oil – 1 tablespoon

Water – 1/4 cup

Method

1. Rinse the mangoes Well.

2. Peel and chop lengthwise. Make lengthwise 4 pieces.

3. Marinate with 1/2 teaspoon salt and 1/2 teaspoon turmeric powder.

4. Spread the mangoes on a large plate. Keep under sunlight for 3 – 4 hours.

5. Dry roast 1 teaspoon panch phoran or Bengali five spices till aromatic. Seeds shouldn’t be burnt. You can get panch phoran in any super market but if you don’t get it then you can make it at home. See notes to make panch phoran.

6. Let the roasted panch phoran cool down and grind in grinder or mortar pestle. Keep it aside.

7. Heat oil in a heavy bottom pan. Add 1 teaspoon panch phoran or Bengali five spices and let them splutter.

8. Add mango slices and red chilli powder. Fry for 3 – 4 minutes.

9. Now add water and jaggery powder or grated jaggery. Mix well.

10. Reduce the heat. Cook on simmer for 20 minutes or till the mangoes becomes soft. Keep stirring to avoid sticking to bottom of the pan.

11. Add dry roasted and ground panch phoran and mix well. Remove from heat and let it cool down. Jaggery syrup will be thickened when cool.

12. Store in clean and dry jar for later use. But taste before storing. Yummy isn’t it 😊
Enjoy the spicy tangy and sweet gur aam or instant sweet mango pickle.

Note
For panch phoran or Bengali five spices mix 1 teaspoon cumin seeds, 1 teaspoon Nigella seeds, 1 teaspoon mustard seeds, 1teaspoon fennel seeds and 1/2 teaspoon fenugreek seeds. Mix and use as require.

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.

Eggless Coconut Cupcakes

Eggless coconut cupcakes.
Soft, moist and delicious cupcakes made with coconut.

Adopted the recipe from Mayuri’s blog. Always love her delicious bakes. Now happy to share her recipe for my readers.

Made this cupcakes today for Recipe swap challenge initiated by Jolly
And Vidya.

In this group members are paired up every alternate month. And we have to choose a recipe from partner’s blog to cook and share. This month my partner is talented blogger Mayuri Patel who blog at Mayuris Jikoni.
I have bookmarked many of her recipes. I always love her baked recipes. This time decided to make focaccia bread and bookmarked it. But recently bought a small and beautiful silicone cupcake mould and wanted to use it. So I picked up her Coconut cupcakes.

I will make other bookmarked recipes from her blog later or maybe when we paired again. Do visit her space for some awesome recipes specially different types of bread and cakes.

You may like some more cupcakes in this blog.

1. Rasgulla cupcakes

2. Eggless sugarless dry fruits cake with oats

3. Gluten free pineapple cupcakes

4. Gluten free apple almond cupcakes

I have reduced the amount of batter. Used oil instead of butter. And added little Soyabean flour because soya flour makes the cake super soft. My earlier bakes with this flour was always a hit among my family and friends. You can use any flour of your choice. But adding Soyabean flour will make your cake soft and protein rich. But if you don’t have Soyabean flour then you can use only refined flour or whole wheat flour.

Recipe

Refined flour – 1 cup

Soyabean flour – 1/2 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Desiccated coconut – 1 cup

Oil – 1/2 cup

Milk – 3/4 cup

Thick yogurt – 1/4 cup

Milk powder – 1/4 cup

Powdered sugar – 1 cup

Vanilla essence – 1 teaspoon

Caramel essence – 1 teaspoon, optional

Yellow food colour – 1/4 teaspoon, optional

Tutti fruity to sprinkle

Method

1. Preheat the oven at 170°.

2. Grease the cupcakes or muffins moulds with oil or butter or use cupcake liner.

3. In a bowl mix both flour, dessicated coconut, baking powder and soda.

4. In a large bowl whisk milk, yogurt and powdered sugar. Add milk powder and whisk again.

5. Add oil, vanilla essence, yellow food colour and caramel essence. Whisk well.

6. Now add the dry ingredients gradually and mix well. Make a lump free batter. You can add tutti fruity, dry fruits, glazed cherry or choco chips in the batter.

7. Pour the batter into the cupcake moulds. Fill 3/4 of the moulds.
Sprinkle some tutti fruity over the cupcakes.

8. Bake in preheated over for 20 – 25 minutes or until the toothpick comes out clean.

Every oven takes different time so keep an eye after 15 minutes.

9. Let the cupcakes cool down before serving.

10. Serve with milk tea coffee or enjoy on your munching time.
Happy baking.

Notes
1 . Instead of refined flour or maida you can use whole wheat flour or atta in the cake batter. Or use any gluten free flour.
2. Dry fruits, choco chips, glazed cherry or tutti fruity can be added in the batter.
3. You can use same amount of butter instead of oil.
4. Instead of vanilla essence you can use any flavour of your choice, like cardamom powder, nutmeg powder, cinnamon powder etc. Caramel essence is optional, you can skip it if you don’t have it.

5. Food colour is also optional but colour will make your cakes more attractive.

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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Eggless Gluten Free Apple Almond Cupcakes / Soyabean Flour Cake

Eggless gluten free apple almond cupcakes with khoya/mawa or dried milk. Made with organic unrefined sugar, soyabean flour and oats. Delicious, healthy and filling, perfect for your kiddos and you. Soyabean flour made these cupcakes protein rich.
Tutti fruity makes the cupcakes attractive. But you can also use choco chips or dry fruits instead of tutti fruity. You can also make a single cake with this batter. I have made 12 cupkakes and 1 small cake.

I have used organic unrefined cane sugar. Far better than chemically produced sugar.

In terms of availability, versatility, convenience, texture, price, eco-friendliness, and nutrition the best substitute for the ubiquitous white sugar is perhaps organic cane sugar. Organic cane sugar is unrefined sugar minus the cancer-causing and environmentally damaging pesticides present in conventionally grown sugarcane. Compared to white sugar, organic cane sugar has the full-bodied taste of sugarcane and is much less processed, retaining a lot of the nutrients present in cane juice. Unrefined cane sugar contains 17 amino acids, 11 minerals, and 6 vitamins, including antioxidants that may help reverse oxidative damage. It is made up of sucrose, fructose, and glucose. Table sugar is just sucrose and calories, plus traces of chemicals utilized in the refining process such as lime, sulphur dioxide, and phosphoric acid. Organic cane sugar is not like brown sugar, which is white sugar with molasses thrown back in.
Source

Sending this post to 173 #Foodiemonday bloghop toddler fingers food theme. This week Poonam Bachhav who blog at Annapurna
suggested the theme #toddler finger food.

So here is a healthy and delicious recipe for toddlers. Cupkakes with all the goodness of apple, milk, almond, oats and protein rich soyabean. I have only one toddler in my neighborhood. A 3 year old naughty boy. And he loves this cake’s look and taste.

Recipe

Apple – 1 large, peeled, cored and chopped

Soyabean flour – 1 cup

Oats powder – 1/2 cup

Almond – 1/4 cup, heaped

Cinnamon powder – 1/2 teaspoon

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Milk – 1/2 cup

Lemon juice – 1 tablespoon

Organic unrefined cane sugar – 3/4 cup + 1 tablespoon

Vanilla essence – 1/2 teaspoon

Khoya/mawa or dried/evaporated milk – 1 cup, tightly packed

Olive oil or butter – 1/2 cup

Method

1. Preheat the oven at 180° for 10 minutes.

2. Grease or line the cupcake or muffin moulds.

3. Mix lemon juice with milk and keep aside. Milk should be at room temperature.

4. Grind the almonds into fine powder.

5. Sieve Soyabean flour, oats powder, baking powder, soda and cinnamon powder.

6. Blend chopped apple into smooth paste. Add khoya or dried milk and blend altogether. Get homemade khoya recipe here.

7. In a large bowl mix unrefined sugar, olive oil or butter and lemon juice mixed milk. I have used olive oil. Whisk well.

8. Add blended apple and khoya mixture. Whisk again. Sweetness is perfect for me. But if you like more sweetness, add 1 – 2 tablespoon more sugar. Taste the batter before baking.

9. Now add the dry ingredients gradually. Add half of the flour mixture, mix well then add other half.

10. Mix and make a lump free batter. You can add little more milk if require to make a thick but flowing batter. Milk should be at room temperature.

11. Pour the batter into greased or lined mould. Fill the moulds 3/4.

12. Tap the moulds gently. Sprinkle tutty fruity over the cupcakes. You can also sprinkle choco chips instead.

13. Bake in preheated oven at 180° for 20 – 25 minutes. Every oven takes different time. So check after 20 minutes. Insert a toothpick in the middle of one of the cupcakes. If it comes out clean, cakes are ready.

14. Let the cupcakes cool down completely.

15. Serve these protein rich and filling cupcakes to your kids. Adults can also enjoy these cakes.

16. You can serve it With milk, tea or coffee or enjoy without anything.
Happy baking!!

Notes

1. You can use whole wheat flour or refined flour/maida instead of Soyabean flour.
2. If you want you can use vinegar instead of lemon juice.
3. Choco chips can be added in the batter.

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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Black Rice Pudding And Mango Parfait

Dairy free black rice pudding and mango parfait.
Pudding made of black rice or forbidden rice, coconut milk and organic jaggery powder.
If you want you can also make it with sugar or brown sugar.
Serve the pudding chilled or make it parfait with mango or any other fruit.

Black rice is quite popular in Asia. The black rice has a texture similar to brown rice, but with a more prominent nutty flavor.
Black rice is more nutritious than brown rice. Its an excellent source of fiber, amino acid, minerals, vitamins and antioxidants.

In China and some South-East Asian country it is known as “Forbidden Rice” because it was reserved exclusively for the Royals in ancient China.

Despite being less popular than brown rice or wild rice, black rice, known as forbidden rice, is an ancient grain that has even more impressive health benefits than most other closely related rice varieties.

Not only is it the type of rice that is richest in powerful disease-fighting antioxidants, but it also contains dietary fiber, anti-inflammatory properties, and has the ability to help stop the development of diabetes, cancer, heart disease and even weight gain.

Black rice has been eaten in regions of Asia for thousands of years; in fact for centuries it was reserved for only Chinese royalty. Today this type of rice is picking up in popularity and popping up in more health food stores across the US, Australia, and Europe, as people discover the numerous health benefits that whole grain black rice has to offer.
Source

You can get some more black rice recipes here. Click on the name below to get the recipe.

Black rice oats and beetroot pancakes

Gluten free black rice double chocolate cake

Stir fry black rice

Chakhao kheer

Its Monday again and this week’s 156 #Foodiemonday bloghop theme is ‘Any but white rice’. When Mayuri suggested the theme I decided to make something with black rice. I love the nutty taste of this rice.

Its a very simple, easy and quick yet delicious recipe. If you have boiled black rice, you can make it in a jiffy. I have made it with coconut milk and used organic jaggery powder to sweetened it. But you can use same amount of sugar or brown sugar if you like. You can use vanilla or any flavour of your choice.

Recipe

Black rice – 1/2 cup

Water – 2 cup

Coconut milk – 1 cup

Jaggery – 1/4 cup

Cardamom powder – 1 teaspoon

Cashew nuts – 2 tablespoon

Raisin – 2 tablespoon

Oil to fry the nuts

Mango – 1, chopped in small cubes

Method

1. Wash the rice well.

2. Black rice takes longer time to cook so soak the rice 6 – 8 hours or overnight. Then microwave for 20 minutes on high power or pressure cook with water for one whistle, after that cook on low flame for 20 minutes.

3. Heat ghee/clarified butter or oil in a pan.
Add raisins. When the raisins puffed up, immediately remove from ghee or oil.

4. In the same oil fry the cashew nuts till light golden brown. Keep aside.

5. Now mix coconut milk and jaggery powder or sugar. I have used organic jaggery powder.

6. Cook on low flame till it becomes thick and creamy. Stir occasionally.

7. Taste the sweetness. If require add 1-2 tablespoon jaggery powder or sugar.

8. Add cardamom powder, fried raisins and cashew nuts. Reserve some for garnishing. Mix well.

9. Keep the pudding in refrigerator to serve chilled.

For parfait

10. In a glass add some mango cubes, layer with black rice pudding over it.

11. Repeat the layers till end. Top with mango cubes and fried cashew and raisins. You can sprinkle little desiccated coconut over it.
Serve chilled.

Notes

1. You can use sugar or brown sugar instead of jaggery powder.

2. You can use any fruit of your choice instead of mango.

3. You can add roasted almond, pistachio or any dry fruit.

4. You can use vanilla or any flavour of your choice instead of cardamom.

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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