Shahi coconut milk pulao. A no onion garlic flavorful one pot rice dish with coconut milk, aromatic spices,fried nuts and coconut milk. Very easy to make yet absolutely delicious. Dry fruit, saffron, whole spices, ghee or clarified butter, mint and cilantro with coconut milk made this pulao absolutely shahi or royal.
To make this aromatic and lipsmackingly delicious pulao you need only basmati rice, some dry fruits and whole spices. I have used almond and cashew nuts only. You can use raisins or any other dry fruits of your choice. If you don’t want to use whole spices add half to 1 teaspoon Pulao or biryani masala at the end to make your pulao perfectly flavorful.
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Recipe
Basmati rice – 2 cup
Cashew nuts – 3 tablespoon
Almond – 3 tablespoon
Saffron- 1/4 teaspoon + 1 tablespoon water
Green cardamom – 4
Cloves — 4
Cinnamon – 1 inch piece
Bay leaf – 2
Star anise – half
Kababchini – 4, optional
Mace or javitri – 2 strands
Cumin seeds – 1/2 teaspoon
Cumin powder – 1 teaspoon
Ginger – 1&1/2 inch piece, grated
Green chilli – 2-3 or to taste
Salt to taste
Sugar – 1 teaspoon, optional
Ghee or clarified – 2 tablespoon
Thick coconut milk – 1 cup
Water – 3 cup
Cilantro or coriander leaves – 2 tablespoon, chopped
Mint leaves – 1 tablespoon, chopped
Green peas – 1/2 cup
Method
1. Wash the rice 4-5 times or till water runs out clear. Soak the rice in water for 15 minutes. After 15 minutes drain the water and keep aside.
2. Soak saffron in 1 tablespoon warm water.
3. Heat ghee or clarified butter in a pan or wok. Fry the cashew nuts and almond on low medium heat till light golden brown. Transfer the nuts on a plate.
4. In the same ghee add cumin seeds, lightly crushed green cardamom, cloves, cinnamon, bay leaves, star anise, mace or javitri and Kababchini if using. If you don’t want to use whole spices add half to one teaspoon biryani or pulao masala at the end or before removing from heat. Get the recipe here.
5..When seeds starts to splutter add grated ginger and chopped green chilli. Fry for a few seconds.
6. Now add drained rice, cumin powder and salt. Saute for 2 minutes. Stir the rice gently to avoid breaking the rice. Add soaked saffron and mix.
7. Add coconut milk, water, chopped cilantro or coriander leaves, mint leaves, green peas, fried cashew nuts, almond and sugar. You can also add some raisins if you want. Mix well.
8. When it starts to rolling boil reduce the heat. Cover and cook on simmer for 15 minutes. Stir once in between.
9. After 15 minutes stir the rice gently. Water should be absorbed, if not cover cover on simmer for 5 minutes again.
10. Remove from heat let it covered for 10-15 minutes. Remove the cover and fluff the rice gently. Serve hot and spicy curry or raita.
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Red cabbage and spinach salad with peanut butter, almond and pumpkin seeds. A very delicious salad with all the nutritious ingredients. A very easy to make yet tasty salad. You can also serve this salad as a full meal with some crisp toast.
You may like some different types of salad and salsa recipes on this blog.
Ingredients used to make this healthy and delicious salad.
Red cabbage – Nutrients enriched red cabbage or purple cabbage looks reddish purple in colour. See the above picture, looks beautiful isn’t it?
Purple cabbage, also referred to as red cabbage, belongs to the Brassica genus of plants. This group includes nutrient-dense vegetables, such as broccoli, Brussels sprouts, and kale. Purple cabbage is a nutrient-rich vegetable linked to a variety of health benefits. These include reduced inflammation, a healthier heart, stronger bones, improved gut function, and perhaps even a lower risk of certain cancers. This vegetable is also incredibly versatile and one of the most cost-efficient ways to add beneficial antioxidants to your diet. Source
Baby Spinachor palak – Baby Spinach is also packed with nutrients. Used half cup uncooked baby spinach in this salad.
Eating spinach may benefit eye health, reduce oxidative stress, help prevent cancer, and reduce blood pressure levels. There are many ways to prepare spinach. You can buy it canned or fresh and eat it cooked or raw. It’s delicious either on its own or in other dishes. If you’re interested in its health-boosting potential, spinach is an easy food to add to your diet. Source
Carrotor gajar – Used grated carrot. Orange colour carrot will not only make your salad colorful but it has numerous health benefits.
The carrot (Daucus carota) is a root vegetable often claimed to be the perfect health food. It is crunchy, tasty, and highly nutritious. Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants. They also have a number of health benefits. They’re a weight-loss-friendly food and have been linked to lower cholesterol levels and improved eye health. What’s more, their carotene antioxidants have been linked to a reduced risk of cancer. Source
Tomatoor tamatar – Used chopped one tomato. You can use small or large pieces according to your choice. Sweet and sour taste of juicy tomato will give a wonderful taste to the salad. Use firm tomato to make this salad
Tomatoes are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. They are also a great source of vitamin C, potassium, folate, and vitamin K. They are especially high in lycopene, a plant compound linked to improved heart health, cancer prevention, and protection against sunburns. Tomatoes can be a valuable part of a healthy diet. Source
Cucumberor kheera – Mildly sweet cucumber will give a refreshing taste to the salad.
Cucumbers are a refreshing, nutritious and incredibly versatile addition to any diet. They are low in calories but contain many important vitamins and minerals, as well as a high water content. Eating cucumbers may lead to many potential health benefits, including weight loss, balanced hydration, digestive regularity and lower blood sugar levels. Source
Spring onion/scallion or hara pyaj – Spring onion or scallion will give a pungent flavour and enhance the taste of salad. And it also has many health benefits.
Almond – Toasted almond will give a crunch and nutty flavour. You can add little more toasted almond if you want. Almond is also rich in vitamins fiber protein minerals etc.
Pumpkin seedsor kaddu ke beej – Pumpkin seeds will also give a crunch and nutty flavour. You can add 1 tablespoon pumpkin seeds more if you want.
Pumpkin seeds may be small, but they’re packed full of valuable nutrients. Eating only a small amount of them can provide you with a substantial quantity of healthy fats, magnesium and zinc. Because of this, pumpkin seeds have been associated with several health benefits. These include improved heart health, prostate health and protection against certain cancers. Source
Sweet corn – Used boiled sweet corn for a mildly sweet taste. I have used 1/4 cup but you can use 1/2 cup or more. Use according to your taste. I have used frozen sweet corn. Boil the sweet corn till the corn becomes soft.
Lemon juiceor nimbu ka ras – Lemon juice will give a tangy taste and refreshing flavour. You can add 1 tablespoon more if you want. Taste and add more if required.
Rock salt or sendha namak – Used rock salt or sendha namak to enhance the taste. You can also use black or pink salt or normal salt instead of rock salt. Use whatever you have.
Mint leaves or pudina – Used chopped mint leaves or pudina for a lovely refreshing flavour. Aromatic mint leaves not only give a freshness but it has also many health benefits.
Cilantro or coriander leaves/dhaniya patta – Cilantro or dhaniya patta/coriander leaves used for flavour. I have used 2 tablespoon but you can use handful if you like the flavour of cilantro.
Black pepper or kali mirch – Used freshly crushed black pepper to give a spiciness of the salad. I like my salad mildly spicy so used only 1/2 teaspoon. You can add more according to your spice tolerance.
Peanut butter – I have used homemade peanut butter. If you want to make peanut butter at home click here. Peanut butter will give a creaminess to your salad. You can use one tablespoon more if you like the taste. Or you can also skip if you want. You can also use almond butter or olive oil instead of peanut butter.
Ginger or adrakh – Used grated ginger for a spicy and pungent aroma. It will also give a peppery taste and flavour. You can reduce the amount of ginger if you don’t like But don’t skip, use atleast one teaspoon for taste and flavour.
Green chilli or hari mirch – Used chilli to give a spicy kick to the salad. I have used only one but you can use more if you want your salad spicy.
You can make this salad in a few minutes. Just prepare the grated cabbage, carrot and other chopped vegetables ready in advance. Just mix everything and your delicious and nutritious salad is ready. I have also mixed everything in a bowl But if you want you can make your salad dressing separately. In a small bowl mix lemon juice, peanut butter, grated ginger, salt and crushed black pepper. Mix well add in the salad before serving.
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Recipe video of this healthy salad
Recipe
Red cabbage – 1 cup, grated
Baby Spinach – 1/2 cup, finely chopped
Carrot – 1, peeled and grated
Tomato – 1, chopped
Cucumber – 1, finely chopped
Spring onion – 2, chopped
Toasted almond – 6-8, shredded
Pumpkin seeds – 1 tablespoon
Sweet corn – 1/4 cup, boiled
Lemon juice – 1&1/2 tablespoon
Rock salt to taste
Mint leaves – 1 tablespoon, chopped
Cilantro or coriander leaves – 2 tablespoon, chopped
Freshly crushed black pepper – 1/2 teaspoon or to taste
Peanut butter – 1 tablespoon
Grated ginger – 1/2 tablespoon
Green chilli – 1 chopped, optional
Method
1. In a large bowl mix all the shredded and chopped vegetables, rock salt, finely crushed black pepper, boiled sweet corn, peanut butter, pumpkin seeds, toasted and shredded almond and lemon juice. You can add more cilantro or coriander leaves and mint leaves if you want.
2. Mix everything well. You can use 1/2 cup boiled sweet corn if you like. Taste and add more salt, lemon juice and black pepper if required. See notes for more options.
3. If you want to make your salad dressing separately, then in a small bowl mix lemon juice, peanut butter, grated ginger, crushed black pepper and salt. Mix well and add in the salad before serving.
4. Garnish with chopped spring onion and serve. You can also store the salad in refrigerator to serve chilled.
Notes
1. You can use any vegetable in salad.
2. Almond butter or olive oil can be used instead of peanut butter. Or you can omit butter and oil and add only lemon juice.
3. Use green chilli and black pepper according to your taste.
4. You can use black or pink salt or normal salt instead of rock salt. Use whatever you have.
5. You can also add boiled eggs in the salad.
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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Shahi Kamal Kakdi or lotus stem korma. Fried lotus stem slices in spicy aromatic silky smooth thick gravy with fresh or raw turmeric/kachchi haldi made this korma lipsmackingly delicious. If you like lotus stem and bored of usual kofta, curry like usual recipe then its perfect for you. You can also serve this flavorful and delectable shahi korma as a party side dish.
What is korma
Korma or qorma (Hindi: क़ोरमा; Urdu: قورمہ; Bengali: কোরমা) is a dish originating in the Indian subcontinent, consisting of meat or vegetables braised with yogurt (dahi), water or stock, and spices to produce a thick sauce or gravy. Korma has its roots in the Mughlai cuisine[1] of the Indian subcontinent. A characteristic Mughal dish, it can be traced back to the 16th century and to the Mughal incursions into the region. Kormas were often prepared in the Mughal court kitchens. Wikipedia
And Shahi refers to royal. Cashew nuts, almond, fresh cream, and coconut made this korma perfectly shahi or royal. If you love the taste of lotus stem then you can also try Lotus stem biryani.
You may also like to try Shahi paneer matar from the blog of my friend Priya Iyer.
You can serve this shahi korma with any bread or rice dishes. This korma is one of my daughter’s favourite curry and her suggestion is its best to serve with Malabar paratha or puri. Now choice is yours 😊 Today I served it with a thali of steamed rice, roti, dhania aloo, pumpkin fry and chicken curry.
Ingredients used to make this shahi korma
1. Lotus stem or kamal kakdi – Main ingredient is this Lotus stem. You have to rinse the stem well. Rinse before and after peeling and also after cutting. Then follow the steps as given below in recipe. Here are the pictures of before and after peeling lotus stem.
The lotus plant has been eaten as a food for 7,000 years in Asia. Its stem and roots are often added to soups and stir-fries, but its leaves, flowers, and seeds are also used in cooking. Additionally, its stems, seeds, leaves, and flowers have long been used in traditional medicine preparations. Lotus was used to treat diarrhea, infection, cough, high blood pressure, and fever, among other ailments The lotus plant has a long history of use in Asian cuisine and traditional medicine. It contains many compounds that exhibit health benefits, including antioxidant and antibacterial effects. Healthline
Turmeric — and especially its most active compound, curcumin — have many scientifically proven health benefits, such as the potential to improve heart health and prevent against Alzheimer’s and cancer. It’s a potent anti-inflammatory and antioxidant. It may also help improve symptoms of depression and arthritis. Source
Cashew nuts – Ground cashew nuts or Kaju used to make the gravy smooth creamy and tasty.
Almond – Almond or badam paste used to give a nutty taste and make the gravy creamy.
Melon seeds – Melon seeds or charmagaz are also use to make the gravy thick and smooth like other nuts.
Poppy seeds or khas khas – Soaked and ground poppy seeds will give a nutty flavour and make the gravy thick and smooth. To get some recipes with poppy seeds click here.
Fresh coconut – Fresh ground coconut will give a wonderful flavour and mildly sweet taste.
Garlic – Used Garlic to enhance the taste and flavour. Garlic has numerous health benefits including boosting immunity.
Tomato – Tomato with onion garlic and other spices not only give a wonderful taste and flavour but also give a lovely colour to the gravy.
Sugar – Sugar used to enhance the taste. Little sugar usually used to balance out the flavour and taste. And when adding while frying spices sugar caramelized and gives a lovely colour.
Salt – Salt used to enhance the taste.
Green chilli – Green chilli used to give a spicy kick and for flavour.
Dry red chilli – Soaked in hot water and ground dry red chilli also gives a nice aroma and colour to the gravy. Use less or more according to your spice tolerance.
Onion – Onion used to thickened the gravy and enhance the taste and flavour. Fried and ground onion will give a nice taste and flavour.
Cumin powder – Cumin or jeera powder used for a wonderful aroma and taste.
Coriander powder – Coriander or dhania powder widely used in Indian curries to give a nutty aroma.
Curd or yogurt – I used homemade curd. Thick curd used to give a buttery flavour and slightly tangy taste.
Cilantro or coriander leaves – Cilantro or coriander leaves used to enhance the taste and flavour.
Cardamom, cinnamon, cloves, mace, nutmeg Kasuri methi and ghee or clarified butter used for a lovely aroma and enhance the taste of the gravy.
Fresh cream – Well beaten fresh cream or malai used to give a creaminess to the gravy and mildly sweet taste.
Oil – I used sunflower oil here but you can use any oil of your choice.
Try to prepare all the soaked and ground nuts and spices ready before cooking. You can chop and boil the lotus stem in advance and store in refrigerator for easy and quick cooking. If you don’t have fresh or raw turmeric, use 1/2 teaspoon turmeric powder instead. You can also grind 1 teaspoon soaked raisins with cashew nuts almond, poppy seeds and melon seeds if you like.
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Recipe
Lotus stem or kamal kakdi- 2
Cashew nuts or Kaju – 1 tablespoon
Almond or badam – 1 tablespoon
Melon seeds or charmagaz – 1 tablespoon
Poppy seeds or khas khas – 2 tablespoon
Grated Coconut – 2 tablespoon
Ginger – 1/2 inch piece
Garlic – 2 cloves
Tomato – 2
Salt to taste
Fresh turmeric or kachchi haldi- 1 teaspoon, grated
Sugar – 1/2 teaspoon
Green chilli – 1-2 or to taste
Dry red chilli – 3
Cilantro or coriander leaves – 2 tablespoon
Onion – 1, sliced
Cumin or jeera powder – 1 teaspoon
Coriander or dhania powder – 1 teaspoon
Thick curd or yogurt – 3 tablespoon
Green cardamom or ilaichi – 2
Cloves or laung – 3
Cinnamon or darchini – 1/2 inch piece
Kashmiri red chilli powder – 2 teaspoon
Mace or javitri powder – 1/8 teaspoon
Jaiphal or nutmeg powder – 1/8 teaspoon
Kasuri methi – 1 teaspoon
Fresh cream – 3 tablespoon
Oil – 3 tablespoon
Ghee or clarified butter – 1 tablespoon
Method
1. Wash the lotus stem or kamal kakdi well. Peel and cut the both tips. Wash again under running tap water. Check if it properly clean from inside. Slice the lotus stem.
2. Rinse well and soak in sufficient water for 15-20 minutes. Drain the water and pressure cook with water for 3 whistle. Or after 1 whistle reduce the flame. Cook on simmer for 2 whistle. Immediately remove from heat after 2 whistle. Let the pressure settle down on its own .drain the water and keep aside.
3. Soak almond in hot water. Peel the almond when cool. Soak cashew nuts, melon seeds and poppy seeds in hot water. Or you can microwave for 1 minutes. Also Soak the dry red chilli in 3-4 tablespoon hot water.
4. Grind soaked and peeled almond, cashew nuts, poppy seeds, melon seeds,green cardamom, cloves and dry red chilli altogether with 3-4 tablespoon water. Grind into a smooth paste.
5. Whisk the curd with cumin powder, coriander powder, Kashmiri red chilli powder, nutmeg powder and mace powder.
6.. Heat oil in a pan. Fry the lotus stem slices till golden brown from all the sides. Don’t over crowd, frý in 2-3 batches and remove from oil and transfer to a plate.
7. In the same oil fry slied onion till brown. Let it cool down.
8. Grind the fried onion with green chilli, garlic, ginger, grated fresh turmeric and tomato. Make a smooth paste. Don’t add water.
9. Heat remaining oil of fried onion and add ghee. You can add little more oil if required. Add onion, green chilli, tomato paste and sugar. Saute till oil leaves the sides.
10. Add poppy seeds,coconut and nuts paste. Saute again till everything dried up and oil separates.
11. Reduce the heat and add spices mixed well beaten curd. Also add chopped cilantro or coriander leaves. Saute till dried up and oil leaves the sides. Add fried lotus stem and salt. Reserve 4-5 fried lotus stem slices for garnishing. Mix well.
12. Add 1&1/4 cup water and mix. When it starts to boil reduce the heat. Cover and cook on simmer for 10 minutes. Don’t leave unattended. Check and stir in-between. You can add little more water if required to get your desired consistency. But don’t make it runny. Gravy should be thick.
13. Add remaining fresh cream and stir. Add cardamom powder and Kasuri methi. Crush the Kasuri methi with your palm before adding.
14. Mix and remove from heat. Taste and adjust the seasoning. You can add little more hot water if gravy becomes too thick. Garnish with fresh cream fried lotus stem slices and cilantro or coriander leaves.
15. Serve with roti, paratha, puri, naan, pulao, fried rice or steamed rice. This shahi korma is also great to serve with Malabar paratha.
Notes
1. If you want your korma less spicy use 1-2 red chilli. Use chilli according to your taste.
2. If you don’t have fresh or raw turmeric/kachchi haldi then you can use 1/2 teaspoon turmeric powder instead.
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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Millet walnut date cake. A delicious eggless cake made with pearl millet or bajra, finger millet or ragi, date powder, olive oil, walnut and almond. A basic cake recipe with some different flours and nuts. Not only delectable taste but the cake is full of nutritios ingredients and gluten free.
Why I named it one two three four cake? Saw this name in the post of Old fashioned recipe. And loved the name so asked to author about the name. Copy pasting her answer here. “Hundreds of years ago, many couldn’t read so they named it for the ingredients “1-2-3-4 cake”, according to historians. 1 cup butter, 2 cups sugar, 3 cups flour & 3 eggs. It’s an awesome cake.”
I replaced olive oil with butter, used date powder instead of sugar, and used vinegar mixed milk instead of eggs with some gluten free flour to make the cake nutritious, gluten free and guilt free.
You may like some more gluten free cakes and muffins on this blog. Click on the name below for recipe.
Now coming to the recipe. Sieve or sift the dry ingredients twice to make the flour light and to break all the lumps. I have used olive oil to make the cake but you can use unsalted butter or any flavorless oil instead of olive oil. Vanilla essence will give a lovely flavour but you can also add any essence of your choice. Walnut and almond are used to increase the taste and nutritious value. Sometimes I use 1/4 cup walnut and 1/4 cup almond or equal amount of both nuts. Use nuts as you prefer. Or you can use any other nuts. Choice is yours.
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Recipe
Bajra or pearl millet flour – 1 cup
Ragi or finger millet flour – 1/4 cup
Soybean flour- 1/4 cup
Date/khajur powder – 1 cup
Olive oil- 1/3 cup
Milk- 1&1/3 cup
Vinegar – 1 tablespoon
Baking powder- 1 teaspoon
Baking soda- 1/2 teaspoon
Salt- 1/8 teaspoon
Walnut- 1/2 cup, chopped
Almond- 1/4 cup, shredded, optional
Vanilla essence- 1&1/2 teaspoon
Method
1. Preheat the microwave convection or hot blast mode at 160° and for OTG preheat at 180° for 10 minutes.
2. Grease a baking pan and dust with little flour or line with parchment paper. I have used bundt pan but you can also use round, square or any cake pan. Use whatever you have. If you are using bundt pan spread some shredded almond and walnut after greasing.
3. Sift bajra or pearl millet flour, ragi or finger millet flour, soybean flour, baking powder, soda and salt twice. If you don’t have soybean flour, see notes for more options.
4. Mix one tablespoon vinegar or lemon juice with lukewarm milk. Stir and keep aside.
5. Mix one tablespoon flour with chopped walnut and almond. Coat the nuts with flour. You can use equal amount of both nuts or use either walnut or almond. Add nuts less or more according to your choice.
6. In a large bowl whisk date powder, olive oil and vinegar mixed milk. I have used 2 tablespoon less date powder because I like my cake mildly sweetened. Whisk till everything blend well. Add vanilla essence and whisk again.
7. Add half of the sieved dry ingredients and mix. Now add remaining dry ingredients and mix well to make a smooth and lump free batter. You can add 2-3 tablespoon more milk if required. These flour requires more liquid than all purpose flour or maida.
8. Add flour coated walnut and almond and mix well. Pour the batter in greased or lined baking pan. Level the top with a spoon or your fingers. Tap the cake pan on your kitchen counter to remove the air bubbles.
9. If you are not using bundt pan spread some shredded almond and walnut all over the cake.
10. Bake in preheated oven at 160° and for OTG bake at 180° for 30 minutes or until toothpick comes out clean. Every oven takes different time so keep an eye after 25 minutes. Insert a toothpick in the cake, if it comes out clean then your cake is ready. And if not bake for a few minutes more. Let the cake cool down completely.
11. Invert the cake on a plate. Slice and enjoy the delectable and nutritious cake. Happy baking. Stay safe healthy and blessed.
Notes
1. Soybean flour gives an extra softness to the cake. But if you don’t have soybean flour then you can increase the amount of pearl millet/bajra flour or finger millet/ragi flour and omit soybean flour. Or you can use any flour instead of soyabean flour.
2. If you want to make this cake vegan, use almond milk, soy milk, coconut milk or any non dairy milk.
3. Unsalted butter or any flavorless oil can be used instead of olive oil.
4. If you don’t like the taste of walnut, use 1/4 cup walnut instead of 1/2 cup. Or use more almond and skip walnut. Or you can use any nuts of your choice.
5. Any flavour can be used instead of vanilla.
6. You can also use cocoa powder or chocolate to make this cake chocolate flavored.
7. You can also make this cake with whole wheat flour/atta or all purpose flour/maida.
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.
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Almond walnut chutney with mango ginger or amada. An easy to make, healthy and lipsmackingly delicious chutney flavored with mango ginger. Best accompany with your snacks or any meal.
Here are some more chutney or dip recipes from this blog.
I have used amada or mango ginger in this chutney for flavour with almond, walnut, garlic, green chilli, cilantro or coriander leaves, lemon, tomatoes, sesame seeds, cumin and black pepper. Raw mango flavored amada or mango ginger looks like ginger but taste is different.
According to Wikipedia Mango-ginger is a popular spice and vegetable due to its rich flavor, which is described as sweet with subtle earthy floral and pepper overtones and similar to that of raw mango. It is a delicious addition to salads and stir fries. It is used in South Asian and Southeast Asian as well as Far East Asian cuisines.
Mango ginger or amada also have some health benefits.
1. Relieve pain. Mango ginger acts as a calming agent that provides relief from pain.
2. Treat skin diseases. Curcuma manga is used for treating skin problems. It detoxifies the body and improves skin complexion, skin problems and acne.
3. Relieve Itching. The root is anti-allergenic and provides relief from itching.
4. Metabolic problems. The plant helps to rectify the metabolic problems.
5. Relieve Cold and Cough. Mango ginger is an analgesic and expectorant which is often used to provide relief from cold and cough. It provides relief from bronchitis and asthma.
6. Relieve digestive problems. In human and animals, enterokinase found in Mango ginger assist digestion. The enzyme breaks down proteins to organic compounds which are easier to digest. Root also detoxifies the body. It provides relief from gas, promotes digestive strength and improves appetite.
7. Relieve inflammation. The anti-inflammatory properties prevent swelling in joints.
8. Relieve head lice and dandruff. Mango ginger has anti-fungal and antimicrobial properties. To read more about mango ginger or amada click here.
Linking this recipe to Facebook gourmet group Shhhhh Cooking Secretly Challenge. In this monthly group members are paired with different partners every month and two secret ingredients are given to each other. We have to use these ingredients in our recipe. This chutney theme is suggested by Priya Vijaykrishnan who blog at Sweet Spicy Tasty. I have bookmarked her delicious Raw mango chutney to try. And this month my partner is Anu Kollon who blog at Ente Thattukada. Anu gave me walnut and sesame seeds as secret ingredients. I am sharing this healthy and absolutely delicious chutney using these ingredients. And I gave her tamarind and garlic. Let’s check out her delicious Peanut coriander chutney with these ingredients.
You have to dry roast sesame seeds or til, almond and walnut to make your chutney more delicious and flavorful. I have used roasted tomato. Roasted tomato will give a wonderful taste. You can increase or reduce the amount of green chilli and garlic according to your taste. You can also add ginger if you want.
Recipe
Tomato – 2, medium
Cilantro or coriander leaves – 1/2 cup
Walnut – 2 tablespoon, dry roasted
Almond – 2 tablespoon, dry roasted
Green chilli – 3 – 4 or to taste
Garlic – 2 – 3 cloves
Mango ginger or amada – 1 inch piece, grated
Cumin powder – 1/2 teaspoon
Black pepper powder – 1/2 teaspoon
Sesame seeds or til – 1 tablespoon, dry roasted
Lemon juice – 2 tablespoon or to taste
Salt to taste
Method
1. Rinse, pat dry and roast the tomatoes. Hold them with the help of a fork or knife on flame. Roast till the skin becomes black.
2. Dip roasted tomato in cold water. Peel the skin and chop them roughly.
3. Lightly dry roast almond, walnut and sesame seeds separately. Let everything cool down.
4. Peel the garlic cloves. Add all the ingredients in a grinder jar. Grind into a smooth paste. You can also add 1/2 teaspoon grated ginger if you want.
5. Taste and adjust salt and lemon juice if require. Take out the mixture in a glass bowl. You can drizzle 1 – 2 teaspoon olive oil. I didn’t.
6. Garnish with cilantro or coriander leaves and tomato slices. Serve with any snacks.
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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Maamoul cookies or date filled semolina cookies. A famous Arab dessert which is usually made on festival time. Mouth melting, scented and lightly sweetened date stuffed cookies taste divine.
These cookies can be made with different fillings, like dates, pistachios, walnuts, almond or fig. Cookie dough shaped with a wooden mould. And most interesting is it’s shape depends on filling so that people can recognize the filling by it’s shape. Date filled maamoul cookies are flat topped and round shaped, pistachio filled are oval shaped and walnut filled are dome shaped. I don’t have maamoul mould so used my sandesh mould and fork. Place the date filled balls on baking tray and press with any mould or fork to give shape.
But now I have to order a maamoul mould. I will update the pictures when I can get it. You can get some more cookies recipe here.
Ma’amoul (Arabic: معمول [mɑʕmuːl] also spelled m’aamoul, m’amul, m’aamul) is a filled semolina cookie found in Arab regions made with dates, nuts such as pistachios or walnuts and occasionally almonds, or figs. Ma’amoul are usually made a few days before Christmas, Easter, or Eid, then stored to be served with Arabic coffee and chocolate to guests who come during the holiday. It is popular throughout the Arab world, especially in the Arabian peninsula. They may be in the shape of balls, domed or flattened cookies. They can either be decorated by hand or be made in special wooden moulds. Ma’amoul with date fillings are often known as menenas, and are sometimes made in the form of date rolls rather than balls or cookies. Source – Wikipedia
When Kalyani Sri who blog at Sizzlingtastebuds suggested the theme Emirati Eats for this week’s 265 #Foodiemonday bloghop, I immediately decided to share this maamoul cookies recipe. Because it is one of my most favourite cookie. Kalyani has a wonderful blog with many mouthwatering recipes. Her Sweet and salty digestive biscuit and Bangalore bakery style Om biscuits are in my list. I will try these recipes soon. Do visit her space for many healthy and delicious recipes.
As I mentioned above these cookies are lightly sweetened and sprinkled with powdered sugar. But this step is optional. You can enjoy these delicious cookies without sprinkling sugar.
Traditionally these cookies are flavoured with orange blossom water and rose water. But if you don’t have orange blossom water or rose water, you can still make these cookies. I have used rose essence and cardamom powder in the dough and orange essence in date filling. You can use cinnamon powder too. Pistachios, walnuts or fig can be used for filling instead of dates. Traditionally coconut are not used in these cookies but I have used 1 tablespoon desiccated coconut in the filling for taste. You can skip coconut or replace with pistachios or walnuts. I have used homemade melted ghee or clarified butter, you can use butter. If you are using salted butter omit salt.
Recipe
Semolina or suji – 1 & 1/4 cup
All purpose flour or maida – 1/2 cup
Powdered sugar – 1/4 cup
Clarified butter/ghee or butter – 1/2 cup
Salt – a pinch
Milk – 1/4 cup
Rose essence – 1/2 teaspoon
Cardamom powder – 1/2 teaspoon
Baking powder – 1/2 teaspoon
For filling
Dates – 3/4 cup, pitted
Clarified butter/ghee or butter – 1 teaspoon
Orange essence – 1/2 teaspoon
Desiccated coconut – 1 tablespoon, optional
Almond – 1 tablespoon
Method
1. In a large bowl mix semolina or suji, all purpose flour or maida, baking powder, powdered sugar, cardamom powder and salt. Mix with your hand.
2. Now add milk and rose essence. Knead to make a smooth dough. Cover and keep aside for 30 minutes.
3. Grind the almond. You can dry roast the almonds before grinding.
4. Grind dates into smooth paste. In a bowl mix ground almonds, dates, desiccated coconut, ghee or clarified butter and orange essence. Make small balls and keep aside.
5. Grease or line a baking tray with parchment paper. Preheat the oven at 180°.
6. Make balls with semolina or suji dough. Balls should be double in size than date balls.
7. Flatten the ball with your palm. Place date ball in the middle. Close the edges and make ball again. Press gently with your palm.
8. Arrange the balls on greased or lined baking sheet. Press with a mould to make design or press with a fork.
9. Bake the cookies for 20 – 25 minutes or till the cookies becomes light golden brown. For crispy cookies bake for a few minutes more or let it cool down in oven.
10. Let the cookies cool down completely. Sprinkle powdered sugar over the cookies. Serve or store in airtight container for later use.
Notes
1. Walnut, pistachio or fig can be used for filling.
2. If you have orange blossom water use it instead of orange essence, rose essence and cardamom powder.
3. Butter can be used instead of ghee or clarified butter. If you are using salted butter skip salt.
4. Sprinkling of sugar is optional, you can skip this step.
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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Soya nuggets curry with poppy seeds, coconut and sweet corn. A delicious and flavorful curry with protein rich soya nuggets. Different aromatic spices, almonds and poppy seeds made this curry rich and absolutely delicious. A perfect accompany with naan, paratha, roti or any type of rice. You can also make this delectable curry with chicken, eggs or any non vegetarian dishes.
You may like some more recipes with soya nuggets, chunks or granules on this blog. Click on the name below for recipe.
To make this curry you will need onion, garlic, poppy seeds, almonds fresh coconut, sweet corn and some aromatic spice powder. I have used paste of poppy seeds, ginger, garlic, coconut and almond to make thick and rich gravy. Cubed tomatoes made the curry attractive. You can also make this gravy with eggs, chicken or any non vegetarian dishes.
Recipe
Soya nuggets – 1 & 1/2 cup
Fresh coconut – 1/3 cup, grated or finely chopped
Sweet corn – 1/2 cup
Tomato – 2, cubed
Onion – 1, chopped
Ginger paste – 1/2 tablespoon
Garlic paste – 1/2 tablespoon
Green chilli – 2 – 3 or to taste
Poppy seeds or khaskhas – 2 tablespoon
Almond – 2 tablespoon
Cinnamon powder – 1/2 teaspoon
Clove powder – 1/4 teaspoon
Cardamom powder – 1 teaspoon
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Kashmiri red chilli powder – 2 teaspoon
Black pepper powder – 1/2 teaspoon
Yogurt or curd – 1/4 cup
Salt to taste
Oil – 2 tablespoon
Cumin seeds – 1/2 teaspoon
Bay leaf – 1
Water – 1 & 1/2 cup
Method
1. Boil the soya nuggets with 3 cup water and 1 teaspoon salt. Let it cool down. When it cool down drain the water. Rinse 2 times with fresh water. Drain and squeeze well.
2. Cut the tomatoes in cubes.
3. Soak the almond in hot water. Peel the almonds when cool.
4. Grind the poppy seeds. When it becomes powder add soaked and peeled almonds, fresh coconut and 1 – 2 green chilli. Add 3 – 4 tablespoon water and make a smooth paste.
5. In a bowl mix yogurt, turmeric powder, cumin powder, coriander powder, clove powder, cinnamon powder, Kashmiri red chilli powder, black pepper and 1/2 teaspoon cardamom powder. Whisk well.
6. Heat 2 tablespoon oil in a pan or wok. Add cumin seeds and bay leaf. When cumin seeds starts to splutter add chopped onion and fry till onion becomes translucent.
7. Add ginger garlic paste. Saute till raw smell goes out and onion becomes brown.
8. Reduce the heat to low and add spices mixed yogurt. Saute till oil leaves the sides. Stir continuously.
9. Now add poppy seeds, coconut, green chilli and almond paste. Saute till the mixture dried up.
10. Add cubed tomatoes. Saute for a minute. We don’t want the tomatoes mushy.
11. Add squeezed soya nuggets, sweet corn and salt. Mix well and saute till soya nuggets coated with spices.
12. Add water and 2 – 3 green chilli. When it starts to rolling boil reduce the heat. Cover and cook on simmer for 15 minutes. If you want thick gravy add 1 cup water only.
12. Remove the cover add remaining 1/2 teaspoon cardamom powder, mix and switch off the heat. You can add 1-2 tablespoon fresh cream I didn’t.
13. Garnish with sliced tomato, almond and coconut pieces. You can also garnish with cilantro or coriander leaves. Serve hot with steamed rice, pulao, jeera rice, roti, paratha, puri naan or any bread.
Notes
1. Cashew nuts can be used instead of almond.
2. Add chilli according to your taste.
3. You can also make this gravy with eggs, chicken or fish instead of soya nuggets.
4. Fresh cream can be used at the end.
This post is my contribution to A to Z monthly challenge. Wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every month. This month’s alphabet is letter P. And my star ingredient is poppy seeds.
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.
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Happy Ganesh Chaturthi. May God bless you all 🙏 Celebrating 5th year blog anniversary. Thanks to all my readers for your love support and encouragement. 5 years with 500 posts, its possible because of you. Thanks a lot to everyone.
Oats date dry fruits modak. Not authentic but a super healthy sweet for health conscious people. Sugar free and low calorie delicious modak made with reduced skimmed milk, oats, dates and dry fruits. Sweetened with natural sweetener dates and raisins only. A healthy treat for kids and adults both.
You can make modak by using modak mould or shape with your hand or make barfi or fudge. I have made modak using modak mould. You can easily shape them into modak with your hands. And used my sandesh mould to shape remaining mixture.
I have used gluten free oats to make these modak. Oats are among the healthiest grains on earth. Many studies have shown that the beta-glucan fiber in oats is effective at Oats are an incredibly nutritious food packed with important vitamins, minerals and antioxidants. In addition, they’re high in fiber and protein compared to other grains. Oats contain some unique components — in particular, the soluble fiber beta-glucan and antioxidants called avenanthramides. Benefits include lower blood sugar and cholesterol levels, protection against skin irritation and reduced constipation. In addition, they are very filling and have many properties that should make them a weight loss friendly food. At the end of the day, oats are among the healthiest foods you can eat. To read more benefits of oats click here.
Earlier shared some oats recipes on this blog. Get the recipes here.
Modak sweetened with dates.
Dates boast an impressive nutrient profile but are quite sweet. Yet, they’re packed with fiber, which helps your body absorb its sugars more slowly. When eaten in moderation, they’re a safe and healthy choice for people with diabetes. Source
According to experts, diabetics can also benefit from the high fiber content of dates. It is okay to eat 2-3 dates a day for diabetics so long as they exercise caution and maintain healthy eating habits overall. Source
So diabetic people can also enjoy these modak but in moderation. You may like some more recipes with dates on this blog. Click on the name below for recipe.
Sending this post to 261 #Foodiemonday bloghop theme is Milky Way suggested by Swaty Malik who blog at Food Trails. Swaty suggested to share recipes with any form of milk. I am sharing a recipe with khoya/mawa or reduced milk. Swaty has a wonderful blog with many mouthwatering and healthy recipes. You will definitely love her Ganesh Chaturthi special recipes. And I also bookmarked her super healthy Oats jaggery laddu to try. Do visit her space for many more recipes.
I have used almond, cashew nuts and raisins but you can use any dry fruits of your choice. You can also stuff the modak with chopped dry fruits. If you want your modak more sweet add 5-6 dates and 2 tablespoon more raisins. We like mild sweetness so its perfectly sweet for me. Soak the dates and raisins in hot milk or boil with milk and you have to dry roast the oats and dry fruits only. Blend or grind everything and saute the mixture for few minutes. Let it cool down and shape them into modak, laddu or use any mould of your choice. Or you can spread the mixture on a greased plate when hot, level with a spatula, let it cool down and cut into your desired shape to make barfi or fudge. I have made some modak using modak mould and used my sandesh mould to shape remaining mixture.
Video recipe of this healthy and delicious modak 👇
1. In a pan heat 1/4 cup milk with pitted and chopped dates and raisins. When milk starts to boil switch off the heat and keep aside to cool down.
2. Dry roast the almond and cashew nuts for 2 – 3 minutes. Nuts shouldn’t be burned.
3. In a pan dry roast the oats till light brown. Transfer the roasted oats on a plate and let it cool down.
4. Take out the seeds of the cardamom. I have small sized cardamom so used 4. Add the seeds in boiled milk date raisin mixture. Don’t discard the peel. You can add these in tea for lovely flavour.
5. Grind roasted almonds and cashew nuts into a fine powder.
6. Grind roasted oats and keep aside.
7. Now blend milk soaked dates and raisins with cardamom seeds in your mixer grinder or food processor. Add khoya/mawa or reduced milk. I have used homemade khoya or mawa. Get the recipe here. Add 2-3 tablespoon milk for easy blending. Blend everything well till smooth.
8. Heat a heavy bottom or nonstick pan. Add blended milk mixed date, raisins, cardamom seeds and desiccated coconut. Saute for 2 minutes. You can also grind or blend the desiccated coconut with dates, I didn’t.
9. Add ground oats, almonds and cashew nuts. Mix well. Keep stirring. Cook till mixture comes together and becomes like a dough. Remove from heat and let it cool down.
10. Mash the mixture well to make smooth. Make balls and shape them using modak moulds or shape with your hands. Or you can make laddu or use any moulds. Or spread the mixture on a greased plate when hot. Level with a spatula or spoon and cut into your desired shape when cool to make barfi or fudge. I have made some modak and shaped remaining dough with my sandesh mould.
11. Sprinkle desiccated coconut over the modak. This step is optional. Your delicious nutritious and aromatic modak is ready to serve.
Stay happy stay healthy stay safe!
Notes
1. If you want your modak more sweet use 5-6 dates and 2 tablespoon more raisins.
2. You can stuff the modak with chopped dry fruits.
3. Pistachio or any dry fruits can be used with almond, raisins and cashew nuts.
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.
Please visit my facebook page and hit the like button to get the latest update
Almond beetroot cottage cheese or paneer curry. Or you can call it ABC curry. A spicy flavorful rich creamy gravy with marinated and lightly fried paneer and almonds with all the goodness of beetroot. Full of aroma and mouthwatering taste.
Lightly fried marinated paneer and rich creamy and aromatic gravy made this curry absolutely delicious. You can serve it as a party side dish. Already shared some more curries with paneer on this blog. Click on the name below for recipe.
Monday again and this week’s #246 Foodiemonday bloghop theme is P For Paneer suggested by me. So we all bloghop members are sharing different paneer or cottage cheese recipes this week. Check out what my fellow bloggers are sharing for this theme.
I have used soaked and peeled almonds in the curry, you can use cashews instead. Or you can also make it without nuts. Don’t skip the marination step. Marinated paneer will give a wonderful taste to the curry.
Cilantro or coriander leaves – 2 tablespoon, chopped
Oil – 2 tablespoon + 2 teaspoon
Water – 2 cup
Method
1. Marinate the paneer or cottage cheese cubes with 1 tablespoon yogurt, salt, 2 teaspoon ginger garlic paste, 1 teaspoon cumin powder, 1/2 teaspoon black pepper powder, 1/2 teaspoon lemon juice and 1/4 teaspoon garam masala powder. Mix well, cover and keep aside for 15 – 30 minutes. I have used homemade paneer, get the recipe here.
2. Soak the almonds in hot water for 15 minutes. Peel when cool.
3. Grind the grated or finely chopped beetroot. You can add 1 – 2 teaspoon water for easy grinding.
4. Heat 1 tablespoon oil in a pan. Add green cardamom, cinnamon, sliced onion, chopped ginger and garlic. Saute till onion becomes brown. Add chopped tomatoes. Saute till tomatoes becomes mushy. Let it cool down. Grind the onion tomato mixture when cool. Make a smooth paste.
5. Heat 2 teaspoon oil in a pan. Spread the marinated paneer. Shallow fry for a minute.
6. Turn the paneer pieces upside down and saute for 1 minute more. Paneer should be lightly fried. Don’t make brown. Transfer the paneer pieces into a plate.
7. Heat 1 tablespoon oil in a pan. Add ground beetroot. Saute till moisture evaporates and beetroot paste dried up. You can add little more oil if require.
8. Add onion tomato paste and green peas. Mix well. Add salt, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1/2 teaspoon garam masala powder, 1/4 teaspoon turmeric powder and Kashmiri red chilli powder. Saute till oil leaves the sides.
9. Now add paneer or cottage cheese cubes,peeled almond and chopped cilantro or coriander leaves. Mix well. Saute for 1 – 2 minute.
10. Add water and let it boil. When it starts to rolling boil reduce the heat. Cover and cook on low heat for 10-12 minutes or till green peas becomes soft.
11. Taste and adjust the seasoning. Remove from heat. Garnish with chopped cilantro or coriander leaves. Serve with roti, paratha, naan, puri, pulao, fried rice or any bread.
Notes
1. Use green chilli according to your taste. Add more if you want your curry spicy.
2. Cashew nuts can be used instead of almonds. Or you can skip both.
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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Happy makar sankranti in advance.
Sesame seeds almond laddu or til badam laddu/nadu with khajur/nolen gur or date palm jaggery and khoya/mawa or dried milk. Try this winter delicacy and enjoy the delectable taste.
Til or sesame seeds, jaggery and almond everything have some nutritious benefits and perfect for winter.
I have used homemade soft khoya/mawa or dried milk. Get the recipe here.
But you can also use store bought mawa. Grate the mawa before using.
Normal cane jaggery can also be used to make this laddu. I have used date palm jaggery and we love the flavour of this jaggery so I didn’t use cardamom powder. But if you are using cane jaggery, don’t forget to add cardamom powder at the end.
You may like some more recipes with khajur or nolan gur or date palm jaggery and some sankranti special recipes on this blog. Click on the name below for recipe.
I have used sesame seeds, almonds and date palm jaggery to make these laddu. Sesame seeds are a good source of healthy fats, protein, B vitamins, minerals, fiber, antioxidants, and other beneficial plant compounds.
Almonds contain lots of healthy fats, fiber, protein, magnesium and vitamin E.
The health benefits of almonds include lower blood sugar levels, reduced blood pressure and lower cholesterol levels. They can also reduce hunger and promote weight loss.
Jaggery contains more nutrients than refined sugar because of its molasses content.
Molasses is a nutritious by-product of the sugar making process, which is usually removed when making refined sugar.
Jaggery may also contain small amounts of B vitamins and minerals, including calcium, zinc, phosphorus and copper.
One commercially available product, SugaVida, is a granulated palm jaggery that is claimed to be a good source of naturally occurring B vitamins. Source
This week our 229 #Foodiemonday bloghop theme is sankranti special recipes. And my humble contribution is this til badam laddu with khajur or nolen gur.
You don’t need much ingredients to make this delicious sweet. Only four ingredients are used to make these laddu. Til or sesame seeds, jaggery, almond and khoya or mawa. Make this quick, healthy, easy and heavenly laddu to serve on makar sankranti or enjoy anytime as a sweet. You can also double the recipe.
Recipe
Sesame seeds or til – 1/4 cup
Almond – 1/4 cup
Khoya or dried milk – 1/4 cup, tightly packed
Khejur gur or date palm jaggery – 1/2 cup, grated or finely chopped
Or
Cane jaggery – 1/2 cup
Cardamom powder – 1/2 teaspoon, optional
Method
1. Dry roast the almonds in a pan till crisp. Grind the roasted almonds when cool.
2. In a pan dry roast the sesame seeds or til on low heat. Stir constantly, sesame seeds should not be burn. When seeds becomes light brown and fragrant remove from heat. Transfer the seeds on a plate.
3. Heat khoya/mawa or dried milk in a heavy bottom or nonstick pan. Cook on low heat for 1 – 2 minutes. Stir constantly to avoid sticking to the bottom.
4. Add jaggery and mix well. Cook again and keep stirring.
5. When the mixture about to dried up add roasted sesame seeds and ground almonds and mix.
6. If you are using cane jaggery add 1/2 teaspoon cardamom powder and mix. I have used khaju/nolen gur or date palm jaggery so I didn’t.
7. Cook till everything combine well and dried up.
8. Grease your palm with little ghee or clarified butter and make small balls.
9. Roll the balls into laddu when still warm. You will feel difficulty to give shape if the mixture cool down.
10. Make balls small or little larger or your desired size. I like small bite size balls.
Serve immediately or store in airtight container when the Laddu completely cool down.
Enjoy as a sankranti delicacy or to satisfy your everyday sweet cravings.
Notes 1. Normal cane jaggery can be used instead of date palm jaggery. 2. You can also use any dry fruits of your choice.
3. Double the ingredients if you want to make a large batch.
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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