Watermelon Salsa

Watermelon salsa.
Here is a healthy and quick recipe for my 400 post. Thanks everyone for your love and support.

Watermelon salsa is a perfect appetizer for summer. Very easy and quick to make. Just combine everything. Refrigerate for few minutes and enjoy. If you have mango, strawberry or any other fruit then you can add them in this salsa. Use the fruits according to your choice. Bowl full of this salsa is refreshing, filling, healthy and delicious. And also great for weight watchers. You can get one more fruit salsa here.

Loaded with vitamins, minerals and nutrients, watermelon is one fruit you should not miss this hot season.
own as a body-healing fruit, watermelon is full of amazing health benefits, especially during the summer season. Because clearly, it is the best time to indulge in this fresh, succulent melon, as it has to offer an array of nutrients, vitamins and minerals. The fruit is incredibly hydrating, with up to 92 per cent water content, making it naturally low in fat.

If you eat watermelon on a daily basis, it can improve your cardiovascular health and protect your eyes and immune system.
Source

You may like some more watermelon recipes on this blog.

1. Watermelon rasgulla

2. Watermelon cantaloupe mint smoothie

3. Watermelon sandesh

4. Watermelon muffins

5. Virgin watermelon mojito

6. Mocktail with watermelon and Fanta

7. litchi watermelon date peach Tulsi and almond smoothie

8. Watermelon cooler with Tulsi and Aloe Vera

Our this week’s 194 #Foodiemonday bloghop theme is Summer fruit fest suggested by Swaty Malik who blog at
foodtrails.
Do visit her space for some wonderful recipes she shared.

I have used boiled sweet corn, cucumber and tomato in this salsa. You can use red and yellow bell pepper, mango, pineapple, strawberry or any fruit of your choice.

Recipe

Watermelon – 2 cup, scooped or cubed

Sweet corn – 1/2 cup, boiled

Cilantro or coriander leaves – 2 tablespoon, chopped

Green chilli – 1 finely chopped

Cucumber – 1, peeled and cubed

Tomato – 1 cubed

Red onion – 1, chopped

Freshly crushed black pepper – to taste

Dried mint leaves – 2 tablespoon, crushed

Or

Fresh mint leaves – 2 tablespoon, chopped

Orange juice – 1/4 cup

Lemon juice – 1 tablespoon

Rock salt or black pepper – to taste

Method

1. Combine everything in a glass bowl. Mix gently.

2. I have used dried mint leaves. If you are using dried mint leaves like me then crush the dried leaves with your both palm and mix.

3. Garnish with cilantro or coriander leaves or mint leaves.

4. Refrigerate for 30 minutes and serve with tortilla chips or papad. Or enjoy bowl full as appetizer.

Notes

1. You can use jalapeño, red and yellow bell pepper, mango, strawberry, pineapple, fresh coconut pieces or any fruit of your choice.
2. Add chilli and black pepper according to your taste.

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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Coriander Or Cilantro Red Potatoes

Coriander or cilantro red potatoes.
A no onion garlic dry curry with small red potatoes. Its spicy and lip-smacking side dish. You can also serve it as a teatime snack. Cilantro or coriander leaves, tomato, green chilli and ginger makes it spicy and mouthwatering.

Red potatoes are not only tasty but these are also nutritious.
Red potatoes can have an enormous impact on health. There are so many methods and reasons to incorporate wholesome red potatoes into a daily diet and lifestyle.
Much of the nutritional value of a potato is found in its skin. Red potatoes are particularly healthy because of the thin, nutrient filled skins, which are loaded with fiber, B vitamins, iron and potassium.
To read more about red potatoes click here.

Recipe is very easy and simple. Boil the potatoes and cook with ground cilantro, tomato, green chilli and some spices. You have to only grind and cook with boiled red potatoes for a few minutes. Easy isn’t it 😊

Recipe

Small red potatoes – 500 gram

Cilantro or coriander leaves – 3 cup, chopped

Green chilli – 2 – 3 or to taste

Ginger – 1 inch piece

Tomato – 2, chopped

Cumin powder – 1 teaspoon

Coriander powder -1 teaspoon

Turmeric powder – 1/4 teaspoon

Garam masala powder – 1/2 teaspoon

Oil – 2 – 3 tablespoon

Salt to taste

Cumin seeds – 1/2 teaspoon

Hing or asafoetida – a pinch

Ghee or clarified butter – 1 – 2 teaspoon, optional

Method

1. Rinse the potatoes well and boil till the potatoes becomes tender. You can peel the potatoes, I didn’t.

2. Grind cilantro, green chilli, ginger and tomatoes. Make a smooth paste.

3. Heat oil in a pan. Add cumin seeds and let them splutter.

4. Add a pinch of hing or asafoetida, boiled potatoes and salt. Fry for 2 minutes or till the potatoes start to change it’s colour.

5. Add cumin powder, coriander powder, turmeric powder and garam masala powder. Mix well.

6. Add the ground paste and mix well. Saute till the potatoes dried up completely.

7. Taste and adjust the salt if require.
Add ghee or clarified butter if using. Mix and remove from heat.

8. Garnish with chopped cilantro and lemon wedges.
Serve hot with puri, paratha or dal chawal. You can also make sandwich stuffing with leftover potatoes. Or serve as a teatime snack.

Notes

1. You can make it with any potatoes.
2. Add green chilli according to your taste.

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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Khajur Or Fried Biscuits

Khajur or khajuria from Bihar.

A quick and easy to make delicious sweet deep fried cookie type snack. You can serve it with milk tea coffee or enjoy on your munching time.

This post is going to be a part of 169 #Foodiemonday bloghop #beginnersrecipe theme.

In this theme we have to share our first recipe we cooked. Thanks Amrita for the suggestion. This theme reminds me of my childhood days. A little girl of class 5th as I remember who didn’t know anything about cooking her naughty younger brother Maa Baba. Missing badly those days. Maa baba brother all left me. Its so painful but your memories are a treasure for me.

In school I remember there was a test of cooking. Every student got some ingredients and a dish name to cook. Everyone had to make different dishes. Teacher asked me to make khajur. And I was shocked, my reaction was ‘what’s that’? That time in my knowledge khajur is a Hindi or Urdu word for date. So how could I cook it? One of my friend came to rescue. She said “don’t worry let me make my dish then I will make your too”. And she made both our dishes. Don’t know where is she now. God bless her. That day I learned my first dish and after returning home made it under my mother’s supervision. And I still remember their surprised faces after tasting it. This week our bloghop group made me really nostalgic.

Now coming to the recipe. You need very few ingredients and quick process to make this delicious crispy sweet snack. Just mix everything and Knead a dough. Shape them and fry. Isn’t easy? 😊

I have used refined flour or maida but you can use whole wheat flour or atta if you want.

Recipe

Refined flour or maida – 1 cup

Semolina or suji – 1/2 cup

Ghee or clarified butter – 3 tablespoon, melted

Cardamom powder – 1/2 teaspoon

Powdered sugar – 1 cup

Desiccated coconut – 1/2 cup

Milk – 1/3 cup or as require to make a stiff dough

Oil for deep frying

Method

1. In a large bowl mix refined flour, semolina or suji, sugar, cardamom powder, desiccated coconut and melted ghee or clarified butter.

2. Mix everything well with your palm and finger tips.

3. Add milk slowly and Knead a stiff dough. Don’t add much or the dough will be sticky. But in case your dough becomes sticky, you can add little more flour and semolina.

4. Make small balls. Shape them with your hands or mould. I have used my sandesh mould. Or you can roll with a rolling pin and cut with your favourite cookie cutter.

5. Heat sufficient oil in a pan. When heated lower the flame.

6. Slide 4 – 5 khajur in the hot oil. Don’t over crowded. Fry the khajur on low heat till golden brown.

7. Flip and fry the other side too. Keep the flame low.

8. Remove from oil and let them cool down completely. After cooling khajur becomes crisp.

9. Keep the khajur in airtight container. You can keep them in room temperature for 10 – 12 days.

10. Serve with milk, tea or coffee.

Notes

1. You can fry the khajur in ghee or clarified butter if you want.

2. If you like less sugar add 3/4 cup powdered sugar.

4. You can add powdered almond or cashew in the dough if you like.

5. You can use whole wheat flour instead of refined flour.

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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Mochar Chop Or Banana Blossom Croquettes

Mochar chop or banana blossom croquettes. A deep fried delicious snack.
Vitamin and mineral rich banana blossom or flower called mocha in Bengal. Its not only nutritious but also delicious.

Sharing my mother’s recipe today.
I have already shared a traditional Bengali recipe mochar ghono or banana blossom dry curry. Get the recipe here.

The banana tree is the ideal to look up to when it comes to a ‘no wastage’ policy! Almost all parts of the banana tree can be used. The most obvious is the fruit—bananas that we eat almost daily. But, other parts of the tree also offer many health benefits!

Both the South Asians and Southeast Asians use banana flowers as a vegetable. They use it either raw or steamed with dips. They also use those in soups, curries and fried foods. The flavor resembles that of artichoke. Like artichokes, both the fleshy part of the bracts and the heart are edible.
Banana flowers are called banana hearts for a reason! These flowers are pretty, but you should not dismiss them as merely decorative elements. They have a host of health benefits too!

Some of the health benefits of banana flowers are:

Wards Off Infections: …
Reduces Free Radical Activity: …
Reduces Menstrual Bleeding: …
Manages Diabetes And Anemia: …
Rich Source Of Vitamins And Minerals: …
Boosts Mood And Reduces Anxiety: …
Helps Nursing Mothers:
Source

Now here is a delicious deep fried snack banana blossom croquettes or mochar chop.
You have to oil your hands before cleaning and chopping to avoid stain on your hands due to high iron content.

Recipe

Mocha or banana blossom – 1 small

Turmeric powder – 1 teaspoon

Boiled potatoes – 3 large

Green chilli – 2 – 3 chopped

Ginger – 1 inch piece, grated

Mustard oil – 2 teaspoon

Cumin seeds – 1/2 teaspoon

Cumin powder – 1 teaspoon

Bhaja moshla or roasted spice powder – 1 & 1/2 teaspoon, get the recipe of bhaja moshla here

Chaat masala powder – 1 teaspoon

Sugar – 1 teaspoon or to taste

Peanut – handful, roasted

Breadcrumb – 2 tablespoon

For batter

Cornflour – 2 tablespoon

Water – 1/3 cup

Breadcrumb and refined flour or maida for coating

Oil for deep fry

Water – 1 & 1/2 cup

Method

1. Get the method of cleansing and chopping banana blossom here

2. Soak the chopped florets in the water with 1/2 teaspoon salt and 1 teaspoon turmeric powder overnight.

3. Next day boil the chopped florets in pressure cooker with 1 & 1/2 cup water for 3 – 4 whistle or cook on high flame for 1 whistle then cook on simmer for 10 – 15 minutes.

4. Let it cool down. Drain the water and wash again in running tap water.
Squeeze all the water.

5. Peel and mash or grate the potatoes.

6. Dry roast and peel the peanuts. Break the peanut into half.

7. Heat 2 teaspoon mustard oil in a pan. Add cumin seeds and let them splutter.

8. Add grated ginger and chopped green chili. Fry till the raw smell goes out.

9. Add squeezed banana blossom or mocha. Saute until dried up completely.

10. Add boiled and mashed potatoes salt, sugar, bhaja moshla or dry roasted and ground spices, chaat masala and cumin powder.

11. Mix well and saute till everything mixed nicely.

12. Add dry roasted peanut, mix and remove from heat and let it cool down.

13. In a bowl mix refined flour or maida and water. Mix water gradually and make a lump free batter.

14. In a plate spread breadcrumb and in another plate spread maida or refined flour.

15. Add 2 tablespoon breadcrumb in the banana blossom and potato mixture. Mix well with hand.

16. Make 7 – 8 balls. Make them round patties or give cylindrical shape.

17. Roll them on refined flour or maida then dip into the cornflour batter.

18. Roll on the breadcrumbs.

19. Make all the chop or croquettes like this.

20. Fry immediately or you can keep these in refrigerator and fry later.

21. Heat sufficient oil in a pan or wok.
Fry all the chop or croquettes. Stir gently with a slotted spatula. Fry evenly from all the sides.

22. Remove from oil and place on pepper towel.

Serve hot with kasundi or Bengali mustard sauce, tomato sauce or any sauce.
Enjoy…..

Notes

1. If you want you can add fried sliced onion in the croquettes. Or fry the onion slices with ginger and green chilli.

2. You can add raisins or chopped cashew nuts with peanut.

3. Add green chilli according to your taste. You can increase or decrease the amount of chillies.

4. You can add chopped and fried coconut pieces in the banana blossom potato mixture.

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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Dhuska

Dhuska.

A spicy and delicious gluten free breakfast dish.
Dhuska is a common food of Jharkhand. Which are deep fried rice flour and lentil pancakes that may be served with spicy potato curry or chickpea curry.

This month in Shhhhh cooking secretly challenge
facebook group we are sharing different dishes from Jharkhand cuisine. In this group members are paired up every month. And the pairs give each other two secret ingredients. This month my partner for Jharkhand cuisine is Seema Doraiswamy Sriram who blog at

Mildly Indian.co

visit her blog for more delicious recipes. Seema gave me rice and salt as secret ingredients. And I have made these decisions dhuska with these ingredients. Thanks Seema for these easy to use ingredients.
I gave her Bengal gram or chana dal and oil. Visit her blog for the brilliant recipe she shared.

 

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According to Wikipedia Jharkhand (lit. “Bushland” or The land of forest) is a state in eastern India, carved out of the southern part of Bihar on 15 November 2000. The state shares its border with the states of Bihar to the north, Uttar Pradesh to the northwest, Chhattisgarh to the west, Odisha to the south and West Bengal to the east.
The city of Ranchi is its capital and Dumka its sub capital.
Jharkhandis have a cuisine in which spices are rarely used and rice is the staple diet. They prepare different dishes of rice, different types of Rotis, Litti Chokha, Panipuri (Gupchup), Pittha, Dhuska, Dudhauri, kera-dudhauri and Jhalmudh.

Dhuska is a famous dish of Jharkhand cooked with ground rice and pulses and served with either aaloo dum or mutton curry; kera-dudhauri is a famous dish prepared with milk, rice, ghee and gur. In many parts of Jharkhand including Panch Pargana area (Bundu, Rahe, Sonahatu, Silli, Angara, Arki and Tamar Blocks of Ranchi & Khunti districts) a special food item “Charpa” is prepared by frying mashed rice mixed with spicy vegetable preparations; hence the name follows viz. Sembi Charpa, Egg Charpa and many more depending upon the ingredient vegetable source.

I am sharing dhuska recipe today. Serve it as breakfast with dum aloo, any chutney, pickle or any spicy potato curry or serve as a snack with tea or coffee. But believe me you don’t need anything with it. Its spicy and superbly delicious.

Recipe

Rice – 1 cup

Chana dal or split Bengal gram – 1/2 cup

Udad dal or split black gram – 1/4 cup

Ginger – 1 inch piece, grated

Green chilli – 1 – 2, finely chopped

Turmeric powder – 1/4 teaspoon

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon, optional

Cilantro or coriander leaves – handful, chopped

Salt to taste

Water as require

Oil for deep frying

Method

1. Wash and soak rice and both lentils or dal overnight.

2. Drain the water and grind the rice and lentils into a smooth paste.
Add little water to grind easily. Use very little water.
Batter should be thick but flowing just like idli batter.

3. Add salt, cumin powder, turmeric powder, chaat masala, grated ginger, chopped green chilli, and chopped cilantro or coriander leaves.
Mix well.

4. Heat sufficient oil in a pan or wok.
Pour a ladle full batter in the middle.

5. When it puffed up turn over and fry the other side on low heat. Fry till it becomes golden brown.

6. Remove from oil and place on a paper towel.

7. Increase the heat and add ladle full batter again. Let it puffed up, turn over and fry the other side on low heat. Fry all the dhuska in this method.

8. Serve hot with spicy potato curry or ghugni or chickpea curry.
Or serve as a snack with tea or coffee.

Notes

1. You can add finely chopped onion and minced garlic in the batter if you want.

2. Add green chilli according to your taste. If you want more spicy add 3 – 4 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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Iced Green Tea With Orange And Mint

Iced green tea with orange and mint.
Weather is too hot these days. We want some refreshing drink to stay hydrated and feel energized. So here is a delicious refreshing chilled drink . Make and keep it in refrigerator and enjoy whenever you feel low.

I have used orange juice but you can use watermelon, grape juice, pomegranate juice, mixed fruit juice or any other fruit juice of your choice. If you are using sugar use sugar syrup. Because sugar takes more time to dissolve. Or you can use honey or any artificial sweetener.

Our this week’s 153 #Foodiemonday bloghop theme is tea. And my humble contribution is this chilled refreshing iced green tea with orange mint and cinnamon.

I don’t like milk tea. Love black or green tea without milk and very little sugar. But in this hot weather refreshing and chilled iced tea is a good option to cool us down. So get ready to beat the heat.
Flavour of orange, lemon and cinnamon made this drink super yummy. Just add lots of ice cube and enjoy.

Recipe

Orange juice – 1 cup

Green tea – 2 bags

Mint leaves – a fistful, Finley chopped

Cinnamon powder – 1/2 teaspoon

Water – 2 cup

Lemon juice – 1 & 1/2 tablespoon

Sugar syrup or honey to taste, optional

Ice cubes – as require

Few mint leaves and lemon wedges to garnish

Method

1. Boil 2 cup water. Remove from heat and tea bags and cover for 10 minutes.

2. Now add chopped mint leaves and cinnamon powder.
Stir and let it cool down completely.

3. Keep it in refrigerator for at least least 2 hours or until chilled. Squeeze and discard the tea bags.

4. Strain the mint mixed tea with a sieve.

5. Add orange juice and lemon juice. Add sugar syrup or honey to taste.
If you like light sweetness omit sugar.

6. In a glass place some ice cubes and few mint leaves.
Pour iced tea over it.

7. Garnish with lemon wedge.
Serve chilled.

Notes

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

2. You can also make it with black tea instead of green tea.

3. You can use watermelon, grape juice, pomegranate juice, mixed fruit juice or any fruit juice of your choice instead of orange juice.

4. You can use artificial sweetener instead of sugar syrup or honey.

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

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

Please visit my facebook page and hit the like button to get the latest update

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Soya Paneer / Cottage Cheese  Lollipop 


Soya paneer lollipop.

A very easy and delicious appetizer for your evening snacks or party starter.

You don’t need to saute,  just mix everything and fry. Your delicious soya paneer lollipop is ready.

Its a healthy and delicious snack for your kiddos. You can pack it in their lunch box. You will love these  crispy and yummy soya paneer lollipop. 

This week’s our 109th #Foodiemonday bloghop theme is #Onastick. My contribution is this super yummy and healthy soya paneer lollipop.

Soya is called unique food for it’s high protein content and having surplus vitamins, fibers and minerals.

Soya beans are a wonder beans for the grown ups and teen ages.

I have added paneer in it.

 Protein and calcium rich paneer/cottage cheese is a healthy food. Its a source of various other nutrients and low fat content.

If you have all the ingredients ready then you can make it in a jiffy. You have to mix everything and fry. You can shallow fry it in little oil or deep fry. Choice is yours.

Recipe 


Soya granules – 1/2 cup

Paneer or cottage cheese – 1/2 cup

Potato – 1 large, boiled

Ginger – 1/2 inch piece, grated

Green chilli – 2 – 3  finely chopped

Onion – 1 chopped 

Garlic powder – 1 teaspoon

Cumin powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Red chilli flakes – 1/2 teaspoon

Black pepper powder – 1/2 teaspoon

Lemon juice – 2 teaspoon

Cilantro – handful, chopped

Salt to taste 

Rice flour – 3 tablespoon

Breadcrumbs – 1/4 cup + 2 tablespoon

Oil for frying 

Ice-cream sticks as require 

Method 


Heat the soya granules in 1 cup water. When it starts to rolling boil. Cover and remove from heat. Or you can microwave for 2 minutes on high power.

Let it cool down. Drain the water and squeeze well.

Peel and mash or grate boiled potato.

In a large bowl mix squeezed soya granules, mashed potato, grated or mashed paneer or cottage cheese, grated ginger, chopped green chilli,, chopped onion, garlic powder, cumin powder, garam masala powder, red chilli flakes, black pepper powder, lemon juice, chopped cilantro or coriander leaves, salt, rice flour and breadcrumbs. You can add 1/4 to 1/2 cup boiled green peas in it. 

Mix well with your hand. If require add little more breadcrumbs. You can also use oats for binding.

Make equal size balls. I have made 6 lollipop but you can make small bite size 12 lollipop.

Shape the balls like cutlets or croquettes.

Heat oil a nonstick pan. 

Fry the cutlets in it till the cutlets becomes golden brown.

Flip and fry the other side too. Remove and place on a paper towel. 

You can also deep fry them.

 Insert an ice-cream stick to the every cutlets. 

Serve hot with tomato sauce or any sauce or chutney.

Enjoy….

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

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