June 2019 – Batter Up With Sujata

Karela Nu Shaak Or Gujarati Bitter Gourd Stir Fry

Karela nu shaak or bitter gourd stir fry from Gujarati cuisine.
A no onion garlic delicious stir fry without any bitterness.
If you don’t like the bitterness at all then you can peel the skin of karela before using. This way you will get a finger licking taste without any bitterness. I don’t like to reduce the nutrients so I didn’t.

Considered the most despicable vegetable of all, the karela is high in nutrients and provides numerous health benefits.
Bitter gourd, or karela in Hindi, is relished for its benefits and despised for its bitter taste.
It is an excellent source of vitamins B1, B2, and B3, C, magnesium, folate, zinc, phosphorus, manganese, and has high dietary fibre. It is rich in iron, and contains twice the beta-carotene of broccoli, twice the calcium of spinach, and twice the potassium of a banana, according to Health.com
Source

Monday again and this week’s 201 #Foodiemonday bloghop theme is #JamvaChaloJi. This week Mayuri Patel who blog at Mayuris Jikoni suggested the theme. Do visit her space for some awesome bakes and delicious authentic and innovative recipes. We have to share any Gujarati recipe this week.

Earlier posted an easy Tamatari karela or bitter gourd with tomato.

Recipe is very easy to make. I have used peanut but its totally optional. If you don’t like peanut omit it. In Gujarati cuisine jaggery or sugar added to this stir fry. I have used jaggery powder instead of sugar and used only 1 teaspoon. If you like the sweetness, you can add more sugar or jaggery. If you are using jaggery, use grated or powderd jaggery. And if you don’t like the sweet taste skip jaggery or sugar.
Recipe source – Tarla Dalal

Recipe

Karela or bitter gourd – 2 large

Potato – 2 medium

Cashew nuts – 3 tablespoon

Peanut – 3 tablespoon, dry roasted and crushed, optional

Cilantro or coriander leaves – handful, chopped

Salt to taste

Powdered or grated jaggery – 1 – 2 teaspoon or to taste

Cumin seeds – 1/2 teaspoon

Hing or asafoetida – 1/4 teaspoon

Turmeric powder – 1/4 teaspoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Red chilli powder – 1/2 teaspoon

Amchur or dry mango powder – 1 teaspoon

Oil – 3 tablespoon

Method

1. Cut off the tips from both ends of bitter gourd or karela. Cut lengthwise, make half. Now cut into thin slices. You can scrap or peel the karela if you don’t like the bitterness at all. Discard the hard seeds.

2. Rinse karela pieces and drain the water. Marinate with 1 teaspoon salt and keep aside for 15 – 30 minutes.

3. Press the karela with your palm and squeeze all the water well. Wash the karela 2 – 3 times again in running water. Squeeze well.

4. Peel and chop the potatoes in small cubes. Rinse and keep aside.

5. Cut the cashew nuts nuts into 4 pieces.

6. Heat oil in a pan.
Add cumin seeds, hing or asafoetida and turmeric powder.

7. When cumin starts to splutter add squeezed karela or bitter gourd in it.
Mix and cover the pan. Cook on low flame for 10 – 12 minutes. Stir in between.

8. Add cubed potatoes and salt. Mix well and cover again. Cook for 10 – 12 minutes again. Keep stirring.

9. When potatoes become tender and karela becomes crisp add broken cashew nuts, chopped cilantro or coriander leaves and dry roasted and crushed peanuts if using. Mix well and cook for 2 – 3 minutes.

10. Now add cumin powder, coriander powder, red chilli powder and amchur or dry mango powder.
Mix well and sate for 2 – 3 minutes.

11. Your karela nu shaak or Gujarati style bitter gourd with cashew nuts is ready. Garnish with cilantro or coriander leaves and serve with roti, paratha or steamed rice.

Notes
1. You can use sugar instead of jaggery.
2. If you don’t like peanut skip it.
3. In Gujarati cuisines jaggery or sugar must be added but if you don’t like the sweetness omit jaggery or sugar.

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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Whole Wheat Flour Jam Filled Cookies

Whole wheat flour jam filled eggless cookies.
Buttery and melt in mouth cookies made with whole wheat flour or atta.
Jam filled cookies are all time kids favourite cookies. I still love these buttery jam cookies. Next time I will try to make these jam cookies with gluten free flour. Till then enjoy these utterly butterly delicious jam filled cookies. You can use any jam or fruit preserve of your choice.

Sending this post to Facebook group Recipe swap challenge
initiated by Jolly and Vidya.
We have to recreate a recipe from a fellow blogger’s blog. This month my partner is Priya Satheesh who blog at
Priyas menu. Check out her space for delicious and authentic recipes. I have selected this recipe from her space.

I have made it with whole wheat flour or atta but if you want you can use refined flour or maida or half whole wheat flour and half refined flour. I have used mixed fruit jam here. You can use any jam of your choice or whatever you have.

Recipe

Whole wheat flour or atta – 1 cup

Butter – 1/2 cup

Powdered sugar – 1/4 cup

Vanilla essence – 1/2 teaspoon

Baking Powder – 1/2 teaspoon

Baking soda – 1/4 teaspoon

Jam – 3 teaspoon

Method

1. Preheat the oven at 180°.

2. Grease or line a baking tray with parchment pepper.

3. In a bowl sieve whole wheat flour, baking powder and soda. You can use half cup Whole wheat flour or atta and 1/2 cup refined flour or maida.

4. In a large bowl cream butter and powdered sugar.

5. Add vanilla essence and dry ingredients.

6. Make a smooth dough. If the dough is too soft then keep it in refrigerator for 15 – 30 minutes.

7. Make small balls. I have made 12 balls.

8. Arrange the balls on greased or lined baking tray 1 inch apart.

9. Make holes in the middle of every cookies with your finger.

10. Fill 1/4 teaspoon jam in the holes.

11. Bake in preheated oven for 18 – 20 minutes or until the edges becomes golden brown.

12. Let the cookies cool down completely before serving.

Notes
1. Refined flour or maida can be used instead of whole wheat flour or atta. Or use half whole wheat flour and half refined flour.
2. Any flavoured jam can be used.

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.

Gluten Free Beetroot Buns

Gluten free eggless beetroot buns.
Soft, healthy and delicious buns. Kids will enjoy the taste and colour. Perfect for tiffin or breakfast. Or just spread cheese spread, sprinkle little herbs of your choice and enjoy as a snack.
For breakfast make half and toast with butter on a skillet or pan. Make sandwich with finely pizza sauce or spread, chopped onions, Bell pepper, capsicum, grated carrot and cheese. And enjoy the happy face of your kiddos. Add vegetables of your choice. Or simply sprinkle grated cheese, oregano or any herb and chill flakes and enjoy.

We are celebrating 200 #Foodiemonday bloghop. And still missing our old members Jolly, Krithika, Waagmi and Alka.
All are old members of this group now left for different reasons. All these members and Pushpita helps me a lot on those days when I started my blog. On this #200 bloghop post I would like thanks all of you friends.

This week we are following Robin Round method. We members are cooking from each other blog alphabetically. I have adopted this recipe from the blog of Swaty Malik. Visit her blog Foodtrails for many innovative and authentic recipes.

You may like some more beetroot recipes on this blog.
1. Beetroot dip

2. Beetroot green with green peas and corn

3. Dairy free beetroot smoothie with fruits

4. Beetroot dal or lentil curry

5. Beetroot shot

6. Dairy free sugar free beetroot smoothie

7. Beetroot rice or pulao and raita

6. Black rice oats and beetroot pancake

7. Beetroot appe

8. Beetroot cutlets

9. Vegan fruit and veggie smoothie

I have made it gluten free but you can make it with whole wheat flour or refined flour or maida if you want. You can add any herbs of your choice. Add more garlic powder or minced garlic if you like the garlicky flavour.

Recipe

Soyabean flour – 1/2 cup

Rice flour – 1/4 cup

Tapioca flour – 1/4 cup

Milk powder – 2 tablespoon

Yeast – 1 & 1/2 teaspoon

Milk or water – 1/4 cup

Sugar – 1 teaspoon

Salt – 1/2 teaspoon

Beetroot – 1, boiled

Oil – 2 tablespoon

Oregano – 2 teaspoon

Dried rosemary – 1/2 teaspoon

Garlic powder – 1/2 teaspoon, optional

Beetroot – 1, boiled

Sesame seeds to sprinkle

Method

1. Grease a baking pan dust with little flour.

2. Preheat the oven at 200°.

3. Mix sugar and yeast in 1/4 cup warm milk or water. Milk or water should be warm not hot. Stir well and cover. Keep in a warm place for 15 minutes.

4. Peel chop and blend the beetroot into smooth puree.

5. Mix together Soyabean flour, rice flour, Tapioca flour, milk powder, salt, oregano, rosemary and garlic powder. You can add more garlic if like the taste and flavour.

6. Add sugar and yeast mixed milk, oil and beetroot puree in the flour.

7. Mix and knead the dough. Add little milk or water if require.

8. Once the dough gets together, cover and keep aside for 5 minutes.

9. After 5 minutes transfer the dough to your work surface and knead to make smooth.

10. Transfer the dough in a well-greased bowl or container and cover with a cling film, and keep aside for 1 hour. Proofing depends on weather. If the weather is cold then it may take 30 – 40 minutes more to proof.

11. Once proofed or dough doubles in size, transfer to work surface, punch down the dough. And knead for 2 minutes.

12. Divide the dough into 4-5 equal parts. Make smooth slider ball and arrange on greased and flour dusted baking pan.

13. Sprinkle sesame seeds. Keep aside for 20 minutes for second proofing.

14. Once the dough balls rise and proofed bake in the preheated oven at 200° for 15 minutes.

15. Once done, take out the buns from oven and cool on wire rack.

16. Serve with, butter or any sauce or make burgers with these healthy, delicious and gluten free buns. Or make half and toast on a pan. Spread some pizza spread on one half. Sprinkle grated cheese, finely chopped onions, Bell pepper, capsicum, tomato and chilli flakes etc. Cover with other half of the bun. Serve in breakfast or pack for tiffin.
These buns will stay fresh for 4 – 5 days and can be refrigerate for few weeks.

Notes

1. You can use refined flour or whole wheat flour or any flour of your choice instead of these gluten free flour.
2. Any herbs can be used.
3. Vegan people can use water or almond, coconut, soya or any dairy free milk.

4. Any seeds can be used to sprinkle instead of sesame seeds.

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.

Watermelon Punch

Watermelon punch.
Here is a chilled and refreshing drink to beat the heat. A delicious drink with all the goodness of watermelon, orange and lemon. You don’t need any sweetener because watermelon and orange have enough sweetness.

Juicy and sweet watermelon not only low calorie, refreshing and delicious but its also rich in vitamins and many healthy plant compounds.
Here are the top 9 health benefits of eating watermelon. Helps You Hydrate. Contains Nutrients and Beneficial Plant Compounds. Contains Compounds That May Help Prevent Cancer. May Improve Heart Health. May Lower Inflammation and Oxidative Stress. May Help Prevent Macular Degeneration. May Help Relieve Muscle Soreness.
Watermelon is a surprisingly healthy fruit. It has a high water content and also delivers many other important nutrients, including lycopene and vitamin C.
These nutrients mean that watermelon isn’t only a tasty low-calorie treat — it’s also very good for your health.

Source

You may like some more watermelon recipes on this blog.

1. Watermelon salsa

2. Watermelon rasgulla

3. Watermelon cantaloupe mint smoothie

4. Watermelon sandesh

5. Watermelon muffins

6. Virgin watermelon mojito

7. Mocktail with watermelon

8. Litchi watermelon date peach Tulsi and almond smoothie

9. Watermelon cooler with tulsi and Aloe Vera

This fruit punch is very easy to make. Just combine all the juice and add some ice cubes, lemon slices and watermelon scoop. Enjoy the chilled, refreshing and delicious drink.

Recipe

Watermelon – 4 cup, cubed and seedless

Orange juice – 1 cup

Lemon juice – 2 teaspoon

Ice cube as require

Watermelon scoop and lemon slices to garnish

Method

1. Blend the watermelon cubes in blender or use your juicer to make juice.

2. Strain the juice with a strainer.

3. Mix orange juice and lemon juice.

4. In a glass place some ice cubes, lemon slices and watermelon scoop.

5. Pour the watermelon orange and lemon juice over it.
Serve immediately.

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.

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.