Sugar Free Date Sandesh

Sugar free date sandesh.
A delicious sweet sweetened with dates. No sugar or artificial sweetener added.
But I repeat diabetic people should take only one piece in a day not too much. Its necessary to eat a balanced diet and just moderate your intake.

Diabetes usually means a big “NO” to sugar intake. But how far is this true?

Most studies show that it is not.

Diabetes is the fastest growing disease in the recent times. Although diabetics are not required to abstain from sugar entirely, they are advised to limit its intake.
So, what do you do when you need to satisfy your sweet tooth? Eat dates, of course!
Dates are small and sweet fruits and have a surprisingly low glycemic index. Studies have been done to determine the effects of consuming dates on blood sugar levels. They concluded that eating dates does not cause a spike in the blood glucose levels.
In fact, they are extremely healthy – packed with an array of vital nutrients.
Source

You can get some more sugar free sweet recipe here.

Sheer khurma or vermicelli pudding

Coconut raisins almond laddu

Sugar free mawa nariyal peda or dried milk date and coconut peda

Sugar free pineapple sandesh

Sugar free carrot bottle gourd fudge or barfi

Sugar free carrot cake

Recipe is very easy. You need only few ingredients to make it. Just blend everything and cook. I have used homemade paneer or cottage cheese and khoya or milk solid. You can also use store bought.

Recipe

Paneer or cottage cheese – 3/4 cup

Khoya/mawa or dried milk – 3/4 cup

Dates – 1/2 cup, chopped

Cardamom powder – 1 /2 teaspoon

Hot water – 1/4 cup

Method

1. Soak chopped dates in 1/4 cup hot water.

2. When it cool down, blend with the water used to soak. Make a smooth paste.

3. Add Crumbled cottage cheese or paneer and khoya or milk solid in the blender. Blend again.

4. Heat a non stick or heavy bottom pan. Add date, cottage cheese and khoya or milk solid mixture in it.

5. Cook on low flame. Stir continuously to avoid sticking to the bottom.

6. When the mixture dried up and becomes like a dough, remove from heat.

7. Add cardamom powder and mix well.

8. Let the mixture cool down.
Make small balls and shape with a mould. If you don’t have mould then you can make ball shaped laddu with it.

Serve or keep in refrigerator and serve chilled.
You can keep these in refrigerator for 5 – 6 days.

Enjoy the delicious guilt free sandesh.

Notes –

1. You can make it with only cottage cheese or only khoya or milk solid if you want.

2. You can give any shape of your choice.

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

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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Batata Bhaji Or Maharashtrian Dry Potato

Batata bhaji or Maharashtrian dry potato.
Whenever we think about Maharashtrian cuisine first thing comes in our mind is modak. Favourite sweet of Ganapati Bappa.
Then pav bhaji, bhelpuri, vada pav, misal pav, thalipeeth, puranpoli, sol kadhi, amrakhand, shrikhand and the list is endless.

I often make pav bhaji and vada pav at home. But when this week our Foodiemonday group decided the theme Maharashtrian cuisine I was little confused what to make for this week’s bloghop.
Mahesh comes to rescue. Thanks Mahesh.
Remember Mahesh? You all liked his ‘Bombay duck fry‘ guest post.
I have requested him for a quick recipe. And he gave me this easy to make but lip-smacking dry potato recipe. According to Mahesh usually people make this dry potato during fasting or to offer Lord Ganesha during Ganesh Chaturthi. So this recipe is without onion garlic.
You can get some more potato recipes here.

Sending this post to 144 #Foodiemonday bloghop theme is Maharashtrian cuisine.
Maharashtrian batata bhaji or potato bhaji is a very easy to make no onion garlic and delicious dry curry. You don’t need to use much spices. Only turmeric powder, ginger and green chilli and some tempering or tadka used to make it.

I have added little kashmiri red chilli powder to add some colour. But its optional. You can skip it.
If you want to use onions add 1 finely chopped onion along with curry leaves after tempering. But I loved it’s taste without onion. Ginger and green chilli will make the potatoes spicy and lip-smacking.

You can sprinkle one teaspoon lemon juice at the end if you like.
This batata bhaji goes well with puri, roti, naan, paratha or any bread. And you can also enjoy it a bowlful as a snack.

Recipe

Potatoes – 7 – 8 medium

Curry leaves – 15 – 16

Ginger – 1 inch piece

Green chilli – 2 – 3, finely chopped

Rai or mustard seeds – 1 teaspoon

Cumin seeds – 1 teaspoon

Asafetida or hing – a pinch

Chana dal or Bengal gram – a pinch

Udad dal or split and husked black lentil – a pinch

Cilantro or coriander leaves – handful, chopped

Turmeric powder – 1/2 teaspoon

Salt to taste

Kashmiri red chilli powder – 1/2 teaspoon, optional

Oil – 2 – 3 tablespoon

Method

1. Boil and peel the potatoes. Make small pieces.

2. Grate the ginger.

3. Heat oil in a pan. Add mustard seeds or rai, cumin seeds, bengal gram or chana dal and split black lentil.

4. When the seeds starts to splutter add grated ginger and finely chopped green chilli. Fry for a minute.

5. Now add curry leaves and asafetida or hing. Fry for few seconds.

6. Add potatoes, salt, turmeric powder and chopped cilantro or coriander leaves. Also add Kashmiri red chilli powder if using.
Mix everything well.

7. Cook on low flame for 4 – 5 minutes or until the potatoes slightly change it’s colour. Stir in between.

8. Remove from heat. Garnish with cilantro or coriander leaves.

Serve hot with puri, paratha, roti or naan.

Or you can serve it with toasted bread or mash and make filling for sandwiches. I love it bowlful as evening snack. Just sprinkle lemon juice and enjoy. Or add chopped onion, cilantro, cucumber or tomato etc just before serving. Choice is your.
Happy cooking 😊

Notes

1. If you want to use onion, add one finely chopped onion before adding ginger and chilli. And fry till the onion becomes translucent.

2. You can can add 1 – 2 teaspoon lemon juice at the end if you like tangy taste.

2. If you are making it for fasting people use rock salt. You can also add roasted or fried peanut.

3. Use chilli according to your taste.

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Peanut Potatoes / Fasting recipe 

Peanut potatoes or potatoes for fasting days.

Shravan is considered an auspicious month for the Hindus. Many people observe fast on every Monday during this month. Fast to learn self-control and detoxify the body. So fasting is not to torture ourselves. A proper diet is important to keep ourselves healthy and energetic.

Generally people eat potatoes, sabudana/sago or tapioca, buckwheat flour or kuttu atta, water chestnut flour or singhara atta, barnyard millet or vrat ka chawal/sama rice, fried food, sweets etc.

I have shared some more fasting recipes here.

Water chestnut and coconut cake

Barnyard millet fried idli 

Potato and barnyard millet cutlets

Singhara atta or water chestnut laddu

I am sharing a simple potato recipe today. Simple and easy yet lip-smacking taste.



Recipe 


Boiled potatoes – 8-10 small

Roasted or fried peanut – 1/4 cup

Clarified butter or ghee – 2 tablespoon

Cumin seeds – 1 teaspoon

Rai or black mustard seeds – 1/2 teaspoon

Curry leaves – 10-15

Asafetida or hing – a pinch

Grated ginger – 1-2 teaspoon

Chopped green chilli – 2-3 chopped

Black pepper powder – 1 teaspoon or to taste

Cumin powder – 1 teaspoon

Rock salt or sendha namak to taste

Lemon juice – 1 tablespoon

Chopped cilantro 2 tablespoon, optional



Method 


Peel the boiled potatoes. Make half. If potatoes are too small use whole.

Heat ghee or clarified butter in a pan. Add cumin seeds and mustard seeds. Let them splutter.

Add curry leaves, asafoetida, chopped green chilli and grated ginger. You can add 1-2 dry red chilli with these.

Fry for 1-2 minutes. Add the potatoes, rock salt, cumin powder,  black pepper powder. Fry till the potatoes becomes light brown.

Add fried or roasted peanut. If you like also add some fried cashew nuts.

You can use crushed peanut too.

Mix well. Saute for 1-2 minutes more.

Add lemon juice and mix well.

Remove from heat. Taste and adjust the seasoning. Add more rock salt and lemon juice if require.

Garnish with chopped cilantro and lemon wedges. If you have fresh grated coconut spread over it.

Serve hot.

Note –

You can use fried cashew nuts instead of peanuts, or use both. Add a fistful grated fresh coconut to make it more yummy.

You can use oil instead of ghee or clarified butter.

If you are not making it for fasting then add 1-2 teaspoon chaat masala too.

In place of lemon juice you can use dry mango powder or amchur or anardana powder/dry pomegranate powder.

If you want it hot add 1 teaspoon red chilli powder in it.

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

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Mango Peach Pear Smoothie / Dairy Free Low Calorie Smoothie 


Mango peach pear dairy free low calorie smoothie.

Mango season is about to over. So enjoy this yummy fruit in one more delicious, healthy, chilled, refreshing and filling smoothie.

A chilled glass of smoothie is perfect for this weather.

Our this week’s #Foodiemonday bloghop theme is  #Shravanvratspecial.

Shravan is considered an auspicious month for the Hindus. In North India people avoid non vegetarian food including onion garlic in this month. People observe fast on every Monday during this month.

Presenting a yummy, nutritious, filling, refreshing and power packed smoothie to boost your energy. Take a long glass of smoothie on meal time instead of calorie ladden deep fried food.

I have added peach in this smoothie. Which is a rich source of minerals and dietary fiber. Low calorie peach contain no saturated fat or cholesterol.

Normally I make this smoothie with coconut milk or chopped tender coconut. If you have coconut milk you can add 1/2 cup for a different and delicious taste. Or you can add 1/2 cup chopped tender coconut. If you don’t like pear you can use any fruit instead like chickoo, banana etc.

 

Recipe 


Ripe mango –  1 cup, peeled and cubed

Peach – 1/2 cup cut into small pieces

Pear – 1 peeled and diced

Cinnamon powder – 1/4 teaspoon

Cardamom powder – a pinch

Lemon juice – 1 teaspoon

Honey – 2 teaspoon or to taste

 

Method 


Combine peeled and cubed mango, chopped peach and peeled and diced pear in blender jar.

If you want you can add add 1/2  cup of coconut milk or 1/2 cup chopped tender coconut. Normally I like to add coconut milk or chopped tender coconut in this smoothie but today I don’t have any.

 

If you don’t like pear you can use any fruit instead like banana, chikoo/sapodilla/zapota or any other fruits.

 

Blend until smooth and frothy. Add cinnamon powder, cardamom powder, lemon juice and honey. Blend again.

Taste and add more honey and lemon juice if required.

Place some ice cubes in a glass. Pour the mixture over it. Garnish with mango cubes.

Serve chilled.

Enjoy…….

See what my fellow bloggers have shared for #Foodiemonday bloghop on fasting food theme –

 

https://poonambachhav.blogspot.in/2017/07/fig-banana-smoothie.htmlhttp://aahaaramonline.com/2017/07/17/

 

http://aahaaramonline.com/2017/07/17/dahi-sabudana-maharashtra-recipe

 

http://aahaaramonline.com/2017/07/17/dahi-sabudana-maharashtra-recipe

 

http://www.delishpotpourri.com/sabudana-sago-tapioca-pearls-dahi-bhalla

 

https://veenasvegnation.com/recipe/til-chikki

 

https://krispykadhai.wordpress.com/2017/07/17/phalauri-a-pious-treat

 

https://afoodiehousewife.wordpress.com/2017/07/17/roasted-vegetables-with-honey-lemon-dressing-and-a-mild-beetroot-dip/

 

http://mayurisjikoni.blogspot.ca/2017/07/670-date-coconut-energy-balls.html?m=1

 

 

Dairy Free Sugar Free Beetroot Smoothie 


Dairy free sugar free beetroot smoothie.

Ramadan Mubarak

Muslims are observing Ramadan, a holy month of fasting and religious devotion.

Ramadan is the 9th month of the Islamic calendar and is the holiest of the month as it is believed that the Holy Quran was revealed to Prophet Mohammed during this month.

During this holy month of Ramadan Muslims are required to abstain from eating and drinking from dawn till sunset.

Drinks play a vital role when we are on fasting. A glass of chilled and refreshing drink at Iftaar time is energy boosting.

Fasting is a tough task for people, who abstain from food and drink until sunset in this summer season.

Our this week’s 97th #Foodiemonday bloghop theme is #Ramadan recipes.

Fasting people need to drink more after Iftaar in order to avoid dehydration.

So here is a refreshing chilled and yummy dairy free beetroot smoothie for Iftaar. Beetroots are high in immune-boosting vitamin C, fiber, and essential minerals.

You don’t need to add sugar in it. You can add black salt or rock salt and black pepper powder if you like. I didn’t.

Recipe 


Seedless beetroot – 1 cup cubed

Cucumber – 1 medium

Lemon – 1

Grated ginger – 1/2 teaspoon

Cinnamon powder – 1/2 teaspoon

Flax seed powder – 1 teaspoon
Ice cubes as required
Lemon wedge for garnishing

Method 


Boil the whole beetroot with skin in a pressure cooker.

Let it cool down. Peel and chop the beetroot into small pieces.

Peel and grate or chop the Cucumber. Make small pieces for easy blending.

Combine every ingredients with juice of 1 lemon. You can add some ice cubes too.

Blend until smooth and frothy.

You don’t need to add sugar in it.

Taste and add more lemon juice if require. You can add black salt or rock salt and black pepper powder if you like. I didn’t.

If you don’t like cinnamon, you can omit it. Add few mint leaves instead of cinnamon.

Place some ice cubes in the glass. Pour the mixture over it.

Garnish with lemon wedge. Serve chilled.

Stay happy stay healthy.

Wish you all a very happy and blessed Ramadan!!

Virgin Watermelon Mojito 


Virgin mojito with watermelon and cucumber. 

A refreshing, delicious and chilled drink to keep your body hydrated. Watermelon and cucumber both have high water content. So its a perfect drink to beat the heat.

Mojito is a traditional Cuban highball. Traditionally mojito is a cocktail or alcohol based drink consist of mint leaves, lime juice, sugar sparkling water and white rum.

But alcohol free virgin mojito has lime juice, mint leaves and sugar syrup.

I have made this mojito sugar-free.  You don’t need to add sugar because this mojito has natural sweetness of watermelon. But you can add little sugar or sugar syrup if you want your drink more sweet. 

Watermelon is a most refreshing fruit of this summer season. Its low in calories but high in vitamin A, C and many healthy plant compounds. This fruit have high water content so its help you to keep your body hydrated and help you feel full.

And some benefits of cucumbers are 

Cucumbers are predominantly made of water.

Some people use cucumbers to soothe sunburn.

Early research shows that a compound found in cucumbers might help fight cancer.

Cucumbers contain lignan, which may help fight cardiovascular disease.

Cucumber is a versatile foodstuff and can be added to a variety of dishes.

source 

Our this week’s #Foodiemonday bloghop theme is watermelon. My contribution is this virgin mojito with watermelon and cucumber. 

This mojito is not only refreshing and delicious but healthy too. And mint, lemon and back salt makes this mojito super yummy.

Recipe 


Seedless watermelon cubes – 2 cup 

Cucumber – 1 small peeled and chopped 

Grated ginger – 1/2 teaspoon 

Mint leaves – 1/4 cup 

Lemon juice – 2 tablespoon 

Club soda – 1/2 cup

Black or pink salt – 1/2 teaspoon or to taste 

Black pepper powder – 1/2 teaspoon or to taste 

Mint leaves and lemon wedges for garnishing
Crushed ice optional 

Method 


Combine seedless watermelon cubes, peeled and chopped cucumber, grated ginger, lemon juice and black or pink salt. 

Blend in a mixer blender. Blend until smooth. 

Strain the mixture. 

Add club soda. Taste and adjust salt  pepper and lemon juice if require. You can add sugar or sugar syrup if you want your drink more sweet. 

Pour the mixture into a glass. Add some crushed ice. 

Garnish with mint string, lemon and watermelon wedges. Place a mint leaf in the glass. 

Serve chilled. Enjoy…………. 

Water Chestnut And Coconut Cake 


Water chestnut and coconut cake. 

A cake made with shredded coconut, water chestnut flour or singhara atta , dried  milk or khoya/mawa, malai or milk topping and clarified butter or ghee. I have made this cake during Navratri fasting days. 

We usually used to make laddu and different types of sweets these days. Next time make this cake during your fasting days for a change. I am sure you will love the taste. 

This week our #Foodiemonday #bloghop theme is #Navrari special. My contribution is this super soft and yummy water chestnut flour or singhara atta and coconut cake .

Water chestnut flour or singhara flour/atta is normally consumed during fasting. It is a good source of energy. This flour/atta is gluten free and very good for overall health. 

It is rich in protein, carbohydrate, fiber, vitamins and minerals. It provides many essential nutrients too. 

According to Ayurveda it contains more mineral compared to buffalo milk. It is used in Ayurveda to cure various diseases. 

And its helps to prevent sugar, ulcer, gout and heart diseases. Water chestnut is dense with potassium and fiber.

Recipe 



Water chestnut flour or singhara atta – 1 & 1/2 cup

Shredded coconut – 3/4 cup tightly packed 

Powered sugar – 1 cup 

Mawa/khoya or reduced milk – 1/2 cup 

Baking powder – 1 teaspoon 

Baking soda – 1/2 teaspoon

Cardamom powder – 1 teaspoon 

Cinnamon powder – 1/2 teaspoon 

Curd – 1/2 cup 

Ghee or clarified butter – 1/4 cup 

Malai/milk topping or cream – 1/4 cup 

Tutti fruity – 1/2 cup 

Method 



Preheat the oven at 180°. Grease a cake tin and dust little water chestnut flour or singhara atta.

Sieve water chestnut flour or singhara atta, baking powder, soda, cardamom powder and cinnamon powder. 

In a large bowl mix powered sugar, curd and ghee or clarified butter. Beat well. Add Malai/milk topping or cream. I have used Malai/milk topping but if you don’t have milk topping you can use cream. 

Add mawa/khoya or dried milk. Mix well now add the dried ingredients gradually. Mix and add the shredded coconut and tutti fruity. You can use dry fruits too. Mix well. Don’t overheat. Make a lump free batter. 

Pour the mixture in greased and flour dusted  cake tin. Tap gently. Sprinkle some tutti fruity over it. Bake at 180° for 35 – 40 minutes or until the toothpick comes out clean. Every oven take different time so check after 30 minutes. Insert a toothpick in the middle. If it comes out clean its ready. 

Let it cool down. 

Slice and enjoy the healthy and yummy cake with your family and friends. 

Happy Navratri. Happy baking.