Cottage Cheese Or Paneer Capsicum Stir Fry

Cottage cheese or paneer capsicum stir fry.
A delicious yet very easy to make side dish. Something like chilli paneer but you don’t have to fry the paneer or make a batter. Just fry the onions till translucent and all the ingredients.

And your lip smacking dish is ready.
You can get some more paneer or cottage cheese recipes here.

Aloo paneer

Corn cottage cheese stir fry

Shahi paneer

Mint paneer kofta

Paneer kala chana kofta curry

Hariyali paneer makhani masala

Cottage cheese croquettes

Soya cottage cheese lollipop

Recipe is very simple but superbly delicious. You can make it in a jiffy if your ingredients are ready. I didn’t use garlic but you can add minced garlic if you like. You can add one more capsicum if you like the taste.

Recipe

Cottage cheese or paneer – 1 cup heaped, cubed

Onion – 4 – 5 medium, sliced

Green chilli – 2, chopped

Tomato – 2, chopped

Capsicum – 1, sliced

Soya sauce – 1 tablespoon

Tomato sauce – 2 tablespoon

Vinegar – 1 tablespoon

Chilli sauce – 1 teaspoon

Schezwan sauce – 2 teaspoon

Oil – 2 – 3 tablespoon

Salt to taste

Method

1. Heat oil in a pan. Add sliced onions and green chilli. You can add minced garlic if you want. I didn’t.

2. Fry till onions becomes translucent. Add tomatoes and capsicum.

3. Saute till tomatoes become mushy.
Now add cubed cottage cheese or paneer and salt. Saute for a minute.

4. Add soya sauce, tomato sauce, vinegar, chilli sauce and Schezwan sauce. Mix well.

5. Saute till everything mixed well.
Garnish with slit green chilli or chopped scallion or spring onion. Serve hot.

Notes

1. You can add 3-4 minced garlic with onion if you like.
2. Adjust the chilli according to your taste.

3. You can add one more capsicum if you like the taste.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
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Kumro Chokka Or Pumpkin Stir Fry

Kumro chokka or pumpkin stir fry with panch phoran or Bengali five spices.
Goes well with luchi or puri, paratha or any bread. Taste is spicy, tangy and with little sweetness. In short its super yummy. Kumro is pumpkin in Bengali. Its a traditional no onion garlic Bengali recipe. But every home has its own recipe with some variation. I am sharing my mother’s recipe. Maa usually made it with fulko luchi or tikona porota or paratha in breakfast. Get fulko luchi recipe here

Monday again and this week’s 163 #Foodiemonday bloghop theme is #pumpkin treat.
Saswati Hota suggested the theme pumpkin. We can make anything with pumpkin but I remember my Maa’s kumro chokha. Didn’t make it a long time. So here is my Maa’s tangy spicy super yummy kumro chokka.

Normally black chickpea is used to make kumro chokka but I have used white chickpea or garbanzo beans. You can use black chickpea if you like.
Sugar is optional but for taste don’t omit it. Use at least 1/2 to 1 teaspoon.

Recipe

Pumpkin – 1 & 1/2 cup, chopped

Potatoes – 1 cup, chopped

Chickpeas – 1/4 cup

Mustard oil – 2 tablespoon

Panch phoran – 1 teaspoon

Dry red chilli – 1

Asafoetida or hing – a pinch

Green chilli – 2

Salt to taste

Sugar – 1 – 2 teaspoon or to taste

Cumin powder – 1 teaspoon

Coriander powder – 1/2 teaspoon

Red chilli powder – 1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Cumin powder – 1 teaspoon

Red chilli powder – 1/2 teaspoon

Dry roasted cumin powder – 1 teaspoon

Or

Dry roasted mixed spices or bhaja moshla – 3/4 teaspoon, Get bhaja moshla recipe here

Amchur or dry mango powder – 2 teaspoon

Method

1. Soak the chickpeas overnight and boil in pressure cooker. I have used garbanzo beans or white chickpeas but you can use black chickpea if you like.

2. Chop the pumpkin and potatoes in small cubes.

3. Heat oil in a pan. Add panch phoran and let the five spices splutter.
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.

4. Add dry red chilli and asafoetida or hing.

5. Now add the chopped potatoes.
Fry till the potatoes becomes light brown.

6. Add chopped pumpkin and boiled chickpeas. Mix well.

8. Add salt, cumin powder, coriander powder, turmeric powder, red chilli powder and sugar. Mix well.

9. Cover and cook on low flame. Stir occasionally.
You can add little water to avoid burning.

10. Check in between. Pumpkin should not get mushy.

12. When potatoes and pumpkin become soft and dried up add amchur and roasted cumin powder or bhaja moshla or roasted mix spice powder.
Mix well and remove from heat. Taste and adjust the seasoning.
Serve with luchi or puri, paratha or any bread.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
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Gulkand Stuffed Chocolate Modak

Gulkand stuffed chocolate modak.
Ganesh Chaturthi won’t be complete without Lord Ganesha’s favourite modak. Today sharing a kids favourite modak.
A very delicious melt in mouth modak. Chocolate and Gulkand are a great combo. Two different taste and flavour made these modak superbly delicious.

I don’t have modak mould so made with hands. Shape is not perfect but believe me, taste is too good. Try it, it will be lip-smacking and loved by kids and adults both.
Normally modak is a sweet dumpling stuffed with coconut and jaggery. It may be steamed or fried.

But here is simple and easy recipe. You don’t need to steam or fry.
You can get one more easy and quick modak recipe here.
Quick dry fruit modak

My daughter called me and said she just bought some delicious Gulkand stuffed chocolate modak. I don’t know how they made it. Now here is my version of delicious Gulkand stuffed chocolate modak.

Have some biscuit crumb in your pantry? No don’t discard you can make this yummy modak with biscuit crumb. I have used digestive biscuit crumb but you can use whatever you have. I have used homemade khoya or dried milk. But you can also use store bought, just grate it before using.

Recipe

Khoya – 1 cup, crumbled or grated

Condensed milk – 4 tablespoon

Cocoa powder – 1 & 1/2 tablespoon

Milk – 1/3 cup

Biscuit crumb – 3/4 cup

Ghee – 1 teaspoon + for greasing the mould

Gulkand as require

Method

1. Heat 1 teaspoon ghee or clarified butter in a heavy bottom or nonstick pan.

2. Add khoya or dried milk and roast on low heat till dried up. Stir continuously to avoid sticking to the bottom.

3. Now add condensed milk, cocoa powder, milk and biscuit crumb. Mix well.

4. Stir constantly and cook on low flame till the mixture leaves the sides and becomes like a dough.

5. Don’t overcook or make it too dry. It should be just like a smooth dough.
Let the mixture cool down.

6. Knead the dough with your hand to make smooth. Now make small balls. Flatten the ball with your palm and place little Gulkand at the middle.

7. Bring the edges together and close the ball.

8. Shape the modak with your hand or greased modak mould. Serve or keep in refrigerator to serve chilled. It will be delicious in both ways.

Notes

1. If you want your modak more sweet, then you can add 1 tablespoon more condensed milk.

2. You can use grated dark chocolate instead of cocoa powder.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
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Gluten Free Lemon Cherry Loaf Cake / Eggless Cake

 

When life gives you lemons, make lemonade or make lemon cake 😊

 

psx_20180917_0748031220740563.jpg

Gluten free lemon cherry loaf cake with Soyabean flour and oats.
A delicious eggless cake with the mixed flavour of lemon, cherry and coconut. Cake is super soft and moist.
Not only delicious but you will love it’s colourful look when slicing.

Planning to make this cake with Soyabean flour. My Pineapple cupcakes with Soyabean flour was a super hit among my family and friends. Loved the texture of Soyabean flour cake. It was super soft and delicious.
When our bloghop member Sasmita suggested this week’s 162 #Foodiemonday bloghop theme #lemonAffair, I immediately made this cake and very happy with the taste.

I have mentioned all the health benefits of Soyabean flour in pineapple cupcake post. So no more health, today I am talking only about taste. Yes no doubt Soyabean is protein rich and nutritious. It will make your cake more delicious, soft and moist than any other flour.

You will also love the taste of cherries in this cake.
There is something about cherries that makes us want to associate it with all things sweet and decadent. When they are not sitting pretty on top of cakes, they are one of the main ingredients in desserts. Sweet, tarty and ever-so delightful, cherries enjoy a massive following across the globe. But did you know that if consumed in the right way, cherries could also prove to be a treasure trove of health benefits? Montmorency cherries, a variety of sour cherry produced in France and Canada, are packed with anti-inflammatory compounds. This bright red variant of cherry is said to be ten times more effective in healing pain than popular pain relievers available in market. The yellow and red ones (particularly sour in taste) are loaded with vitamin C. Cherries also contain significant amounts of melatonin, a unique chemical that can promote sound sleep. Cherries are also extremely high in heart-healthy potassium that regulates heart rate and blood pressure . Not just that, the ruby red delight has anti diabetic properties too. Yes, you heard us! This dessert staple, packs in antioxidants and compounds that could help manage blood sugar levels too.
Source

So try it and enjoy the lip-smacking taste of this cake. You will love the mixed flavour and taste of lemon, cherry and coconut.
I have used lemon glaze and sprinkle desiccated coconut over it. But its optional. You can serve it as a tea cake without any topping.

Recipe

Soyabean flour – 1 cup

Oats powder – 1/2 cup

Lemon juice – 1 tablespoon

Lemon zest – 1/2 teaspoon

Cornflour – 2 tablespoon

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Condensed milk – 1/2 cup + 2 tablespoon

Olive oil – 1/2 cup

Vanilla essence – 1 teaspoon

Cherry juice – 1/2 cup or as require

Cherry – 1 cup, pitted and chopped

For lemon glaze

Lemon juice – 1 tablespoon

Powdered sugar – 1/4 cup

Lemon zest – 1/2 teaspoon

Desiccated coconut to sprinkle

Method

1. Preheat the oven at 170Β° for 10 minutes.

2. Grease a baking pan with olive oil and dust with soyabean flour.

3. In a bowl sift Soyabean flour, oats powder, cornflour, baking powder and soda.

4. In a large bowl mix condensed milk, olive oil, lemon juice, lemon zest, vanilla essence and 1/4 cup cherry juice. If you are using canned cherry use the syrup.

5. Whisk everything well.

6. Now add the dry ingredients gradually. Mix well.

7. Add remaining cherry juice and make a lump free smooth batter. Don’t overeat.

8. Pour the batter in greased and flour dusted cake tin.

9. Bake in preheated oven for 30 – 40 minutes or until toothpick comes out clean.

10. Every oven takes different time so check after 30 minutes. Insert a toothpick in the middle, if it comes out clean your cake is ready.

11. Let it cool down completely.

12. For glaze whisk lemon juice, powdered sugar and lemon zest. Whisk till smooth.

13. Spread lemon glaze over the cake and sprinkle desiccated coconut.

14. Slice and serve.
Enjoy the heavenly taste.

Notes

1. You can also make this cake with refined flour or whole wheat flour.

2. I have used canned cherry but if you have fresh cherry, you can use it.

3. I made it in a loaf pan, you can make it in round or any other cake pan.

4. Lemon glaze is optional. You can make it without glaze and enjoy as a tea cake.

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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Beetroot Dal Or Lentil Curry

Beetroot dal or lentil curry.
A delicious protein rich dal with all the goodness of beetroot.
Its a superbly delicious dal. Perfect accompany with steamed rice or Indian flat bread.
I did not use onion garlic in it but you can use if you want.

Arhar/toor dal or split pigeon peas is a most favourite dal of my son. So I always try to make it in some different ways.
I have shared three more dal recipes here.
Whole Masoor dal or red lentils

Dal palak or pigeon peas with spinach

Egg dal tadka

To get beetroot recipes click on the name below.

Beetroot shot

Dairy free sugar free beetroot smoothie

Beetroot rice

Black rice oats and beetroot pancakes

Beetroot appe

Beetroot cutlets

Pigeon peas or arhar dal or toor dal is very delicious and easy to make lentil. And not only it taste great but it is also good for our health.
There is a wide range of impressive health benefits associated with pigeon peas, including their ability to stimulate growth, manage blood pressure, prevent anemia, and boost heart health. It also aids in weight loss, improves digestion, strengthens the immune system, increases energy, and eliminates inflammation.
Source

Added beetroot in it. Which is low in fat. Full of vitamins, potassium, iron, nitrate and packed with powerful antioxidants. Its known as super food.
And it contains potassium, magnesium, iron, vitamins A, B6 and C, folic acid, carbohydrates, protein, antioxidants and soluble fibre. Not only that beetroot nutrition can also make your skin glow.

Inspired by the recipe from a blog post of my fellow blogger and friend Amrita Iyer. She made this dal with beetroot greens. Loved her recipe
Beetroot greens dal fry. Thanks Amrita for the idea of adding beetroot in toor dal.

We love the taste of beetroot so made this dal with beetroot but you can also use beetroot green as Amrita’s recipe.

Recipe

Toor/arhar dal or split pigeon peas – 1/2 cup

Beetroot – 1 medium

Tomato – 2 large

Green chilli – 1 – 2

Ginger – 1 inch piece,
grated

Cilantro or coriander leaves – handful, chopped

Dry red chilli – 1

Bay leaf – 1

Asafetida or hing – 1/4 teaspoon +1/4 teaspoon

Cumin seeds – 1 teaspoon +1/2 teaspoon

Cumin powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Turmeric powder – 1/2 teaspoon

Red chilli powder – 1/2 teaspoon

Ghee or clarified butter or oil – 1 tablespoon

Ghee – 1 – 2 teaspoon

Water – 2 cup

Method

1. Wash the dal or lentil and soak for 15 – 30 minutes.

2. Grate or finely chop the beetroot. Chop green chilli, cilantro and tomatoes.

3. Heat 1 tablespoon ghee or oil in a pressure cooker.

4. Add 1 teaspoon cumin seeds and let the seeds splutter.

5. Now add 1/4 teaspoon Asafetida or hing, bay leaf and dry red chilli.
See notes if you are using onion garlic.

6. Add beetroot, tomatoes, ginger and green chilli.

7. Add salt, cumin powder, turmeric powder and garam masala powder. Saute till dried up and tomato becomes mushy.

9. Add the lentil or dal. Mix well.

10. Add water and chopped cilantro or coriander leaves.

11. Close the lid. Cook for 3 – 4 whistle or until the dal becomes soft.

12. Let the pressure settle down on it’s own.

13. Take out the dal in a serving bowl.

14. Heat 1 – 2 teaspoon ghee or clarified butter in a small pan. Add 1/2 teaspoon cumin seeds. When cumin seeds starts to splutter, remove the pan from heat.

15. Add 1/4 teaspoon Asafetida or hing and dry red chilli. Stir well.

16. Pour this tempering over the dal.
Garnish with chopped cilantro or coriander leaves.

17. Serve hot with steamed rice, roti or Indian flat bread, paratha or any bread.

Notes

1. You can use any dal or lentil if you don’t have split pigeon peas or toor dal.

2. You can use onion garlic if you want. Add finely chopped 1 onion and minced garlic with bay leaf and fry till onion becomes light brown. Then add tomatoes and beetroot.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
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Cherry Pineapple Kesari

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Cherry pineapple kesari.
A delicious aromatic pineapple and saffron flavoured halwa. Hint of cherry made this dessert more yummy.
Pineapple and cherry both are sweet so you don’t need much sugar to make it. I have used cherry, pineapple and dry fruits. You can add mango or any other fruit in it.
This beautiful and delicious kesari is a perfect dessert for festival. Saffron and little orange colour made this dish gorgeous. Isn’t it 😊

This easy to make yet delicious kesari is a famous dessert of South India.
Ganesh Chaturthi is around the corner. So this week our #Foodiemonday bloghop theme is Ganesh Chaturthi recipe. My humble contribution is this cherry pineapple kesari.
Ghee or clarified butter enhance the taste and flavour. You can add 1 – 2 tablespoon more ghee if you like. I have used little orange colour to make the dish attractive. But its optional, you can also make it without colour. And you can use milk instead of water or use half water half milk to make it.

Recipe

Semolina or suji – 1/2 cup

Sugar – 1/3 cup

Saffron – a pinch

Water – 1 & 1/2 cup

Cardamom powder – 1/4 teaspoon

Cashew nuts – 1 tablespoon or 12 – 13

Raisins – 1 tablespoon

Ghee or clarified butter – 3 – 4 tablespoon

Pineapple – 1/2 cup, small pieces

Cherry – 1/4 cup, chopped

Pineapple essence – 2 drop, optional

Orange food colour – little, optional

Method

1. Chop the pineapple and cherry in small pieces.

2. Heat water and sugar in a pan. Add saffron and stir. Let the sugar dissolve completely. Add little orange food colour and pineapple essence if you are using. Mix well.

3. Heat ghee or clarified butter in a heavy bottom pan.

4. Fry the cashew till light brown and keep aside.

5. Now fry the raisins. When the raisins puffed up immediately remove from ghee.

6. In the same pan add suji/rawa or semolina. Stir and fry on low flame.

7. Fry till the semolina becomes fragrant. Don’t make it brown.

8. Add chopped pineapple and cherry. Mix well.

9. Add hot saffron mixed sugar syrup. Stir continuously to avoid lump. Add the syrup slowly and carefully. It may splutter.

10. Cook on low flame till rawa/semolina or suji absorbed all the water.

11. Add fried cashew and raisins. Reserve some for garnishing. Remove from heat.

12. Add cardamom powder and mix well. You can add a dollop of ghee. See notes.
Garnish with cherry, fried cashew and raisins. Serve hot.

Notes

1. You can use mango or any other fruit to make your kesari.

2. Ghee or clarified butter enhance the taste and flavour so you can add 1 – 2 tablespoon ghee at the end if you like.

3. You can use milk instead of water or use half water and half milk.

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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Corn Cottage Cheese Stir Fry

Corn cottage cheese stir fry.

A delicious and easy to make side dish. Even if you don’t like paneer or cottage cheese, I am sure you will love the taste of this stir fry. Serve it as a side dish or make sandwiches with it, choice is yours. It will be lip-smacking in both ways.
I have used sweet corn with low calorie, protein and calcium rich paneer or cottage cheese.
What about sweet corn nutrition? Well, corn is packed with high nutrients which are useful for a human body in many ways. It ensures idyllic functioning of several internal systems such as cell generation and prevents constipation and various other digestive problems. It is a boon for diabetic people. This nutrient packed starchy snack is low in total fat and has no saturated fat, sodium or cholesterol. It is high in vitamin C and a good source of fiber.
Source

A to Z challenge, a challenge initiated on Facebook Group, created by Jolly and Vidya. Wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month. I have missed A and shared the recipe of beetroot shot for alphabet B.
This month’s Alphabet is ‘C’ and I choose double C corn and cottage cheese. Interesting, isn’t it?

Try to make it and enjoy the lip-smacking taste. Recipe is very easy and you need only few ingredients. Corn, cottage cheese, onion, garlic, ginger, green chilli and tomatoes with salt, vinegar and sauce. And your dish is ready.

Recipe

Sweet corn – 1 cup

Cottage cheese or paneer – 3/4 cup, cut in small cubes

Tomato – 2 medium, sliced

Onions – 2 medium, thinly sliced

Green chilli – 2 chopped

Garlic – 2 cloves, minced

Grated ginger – 1 teaspoon

Soya sauce – 2 teaspoon

Chilli sauce – 1 teaspoon

Tomato sauce – 2 teaspoon

Vinegar – 2 teaspoon

Oil – 2 tablespoon

Sesame seeds – 1 teaspoon

Salt to taste

Black pepper powder – 1/4 teaspoon

Hard boiled egg to garnish, optional

Method

1. Dry roast sesame seeds and keep aside.

2. Heat oil in a pan. Add minced garlic, sliced onions and green chilli. Fry till the onions becomes translucent.

3. Add grated ginger and tomato. Saute till tomatoes become soft.

4. Now add sweet corn and cottage cheese or paneer pieces. You can also add sliced hard boiled eggs. See notes for options.

5. Add salt and black pepper powder. Saute for 2 – 3 minutes.

6. Add soya sauce, chilli sauce, tomato sauce and vinegar.

7. Saute till everything mixed well and dried up. Remove from heat.

8. Garnish with sliced boiled egg and roasted sesame seeds.

Serve hot with fried rice, or any bread. Or use to make sandwiches.

Notes

1. If you don’t like sesame seeds then you can omit it.

2. You can add sliced boiled eggs with corn and cottage cheese if you want for more eggy taste.

3. You can use capsicum, bell peppers, mushrooms, broccoli or any vegetables of your choice in it.

4. Use green chilli, chilli sauce and black pepper powder according to your taste. You can increase or decrease the amount of chillies.

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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