Spicy Pineapple Virgin Margarita

Spicy pineapple virgin margarita.
A chilled delicious refreshing alcohol free drink.
Sweetness of pineapple, flavour of cumin and mint, hint of chilli and pink salt and tanginess of lemon makes the drink super yummy ūüėč

Pineapples are rich in vitamins, enzymes and antioxidants. They may help boost the immune system, build strong bones and aid indigestion. Also, despite their sweetness, pineapples are low in calories.
Source

So you can call it a healthy drink. Diet conscious people can enjoy this guilt free delicious drink.

I made it with or without sparkling water. Both are superbly delicious. You can serve it as a party drink. I didn’t add sugar in it. But if you like you can add sugar or sugar syrup according to your taste. I love this drink with the natural sweetness of pineapple.

Recipe

Pineapple – 1 heaped cup, chopped

Mint leaves – 7 – 8

Water – 1/2 cup

Black salt – 1/2 teaspoon or to taste

Chilli flakes or red chilli powder – 1/4 teaspoon

Cumin powder – 1/2 teaspoon

Lemon juice – 2 tablespoon

Method

1. Blend pineapple and mint leaves with water in a blender.

2. Strain the juice with a strainer.
Add pink or black salt, chilli flakes or powder, cumin powder and lemon juice. Blend again. You can add some ice cube with it.

3. Taste and add more salt and lemon juice if require.

4. Rub lemon on the rim of the glass. Now dip the rim in pink salt.

5. Place some ice cube in the glass. Pour pineapple mixture over it.

6. Garnish with lemon wedges and serve chilled.
Enjoy…….

Notes

1. You can add sugar or sugar syrup if you like.

2. I didn’t use sparkling water but if you want add it just before serving.

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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Mint Paneer Kofta Or Cottage Cheese Balls In Mint Gravy

Mint paneer kofta or cottage cheese balls in mint gravy. Or you can name it hariyali/green kofta in hariyali/green gravy. Whatever you name it taste is lip-smacking.

Mint is not only nutritious its also a great appetizer. A refreshing herb of summer. Mint, coriander, lemon and spices makes this curry delicious.
A perfect party side dish.
You can serve it with any bread, pulao or steamed rice.

You will love the taste of this delicious aromatic curry.
If you have green chutney then you can make it in a jiffy. I have made kofta in appe pan with very little oil. If you don’t have appe pan you can shallow fry. Enjoy the refreshing taste of mint kofta in mint gravy.

Recipe

Paneer or cottage cheese – 1 & 1/2 cup, crumbled

Cornflour – 2 tablespoon

Mint leaves or pudina – 1 cup

Coriander or cilantro leaves – 1/2 cup, chopped

Ginger – 1 inch piece

Garlic – 4-5 cloves

Green chilli – 2 – 3, chopped

Tomato – 1 medium, chopped

Cashew nuts – 2 tablespoon

Onion – 1 finely chopped

Oil – 2 tablespoon

Cumin powder – 1 teaspoon +1 teaspoon

Coriander powder 1 teaspoon

Turmeric powder – 1/4 teaspoon

Garam masala powder – 1/2 teaspoon +1/2 teaspoon

Black pepper powder – 1/2 teaspoon

Lemon juice – 1 & 1/2 teaspoon

Chaat masala powder – 1 teaspoon

Salt to taste

Method

1. Soak cashew nuts in hot water.

2. Grind mint leaves, coriander leaves, ginger, garlic, green chilli, tomato and soaked cashew nuts. Make a smooth paste.

3. In a bowl mix crumbled paneer or cottage cheese, salt, 1 teaspoon cumin powder, 1/2 teaspoon garam masala powder, black pepper powder, chaat masala powder, 2 tablespoon ground mixture and 2 tablespoon cornflour.

4. Mix well and make small balls. If require you can add little more cornflour. But don’t add much.

5. Heat an appe pan. If you don’t have appe pan you can shallow fry.
Drop few drops oil in the holes. Place the balls over it. Cook on low flame till the balls become golden brown. Flip and cook other side. Kofta is ready. Keep them aside.

6. Heat oil in a pan. Add chopped onion. Fry till onion becomes translucent.

7. Now add the ground spices, cumin powder, coriander powder, turmeric powder and salt. Saute till oil leaves the sides.

8. Add water as much require for the gravy. Don’t make it runny. I like thick gravy.

9. When it starts to rolling boil add paneer balls in it. Cook on low flame for 5 minutes.

10. Switch off the heat. Add lemon juice and mix.
Taste and adjust the seasoning.

Serve hot with roti, paratha, naan, puri, Steamed rice, pulao or any type of bread.

Notes –

1. You can increase or decrease the green chilli as per your spice tolerance.

2. If you like your gravy tangy, add little more lemon juice at the end.

3. Add water as per your desired consistency. If you like light gravy you can add little more water.

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Handvo

Handvo.
A delicious Gujarati dish made of rice and lentils.
You can call it a savoury cake loaded with the goodness of vegetables and lentils.
A baked dish with soaked and ground rice, different types of lentils or dal, spices, carrot and bottle gourd. Any other vegetables can be added in it.

This month in facebook group Shhhhh cooking secretly challenge
we are sharing different dishes from Gujarati cuisine. In this group members are paired up every month. And the pairs give each other two secret ingredients.

This month my partner is a very talented blogger Amrita Ayer. Who blog at
http://thefoodsamaritan.com
Please visit her blog for many amazing recipes. Amrita gives me carrot and sesame seeds as secret ingredients. Thanks dear for these delicious ingredients.

In this recipe I have used 4 type of lentils or dal, rice, carrot, bottle gourd and some spices. You can serve it as a snack.

Recipe

Ingredients

Rice – 1 cup

Pigeon peas or tuar dal – 1/4 cup

Whole green gram or moong dal – 1/4 cup

Split chickpeas or chana dal – 1/4 cup

Split black gram or urad dal – 1/4 cup

Grated bottle gourd – 1 cup

Grated carrot – 1 cup

Green chilli – 2, finely chopped

Ginger – 1 inch piece, grated

Curd – 1/2 cup

Chopped cilantro or coriander leaves – handful

Salt – 1 & 1/2 teaspoon

Sugar – 2 teaspoon

Turmeric powder – 1 teaspoon

Asafetida or hing – a pinch

Lemon juice – 2 teaspoon

Oil – 1 tablespoon

Eno fruit salt – 1 teaspoon

For tempering

Oil – 2 tablespoon

Mustard seeds – 1/2 teaspoon

Cumin seeds – 1/2 teaspoon

Sesame seeds – 2 tablespoon

Asafetida or hing – a pinch

Curry leaves – 8 – 10, chopped

Method

Soak rice and lentils for 4 – 5 hours.
Grind into a coarse paste. Add very little water if require.

Take out the ground mixture in a big bowl. Add curd and mix well. Cover and keep aside for fermentation. I have kept overnight.

Mix salt, turmeric powder, asafetida, grated carrot, bottle gourd, ginger, chopped green chillies, cilantro or coriander leaves, sugar, lemon juice and 1 tablespoon oil. Mix everything well.

Grease a baking pan generously.
Preheat the oven at 200¬įfor 15 minutes.

Heat 2 tablespoon oil in a pan. Add mustard seeds and cumin seeds. When the seeds starts to splutter add curry leaves and asafetida, stir and switch off the flame.

Add sesame seeds. Mix and add half of the tempering in the batter and mix well.

Add Eno fruit salt just before baking. Give a good stir and pour the batter in the oil greased baking pan.

Tap gently.
Pour the remaining tempering over it. Spread evenly.
Bake in preheated oven for 30 minutes or until the top becomes brown.

Let it cool down. Cut into square pieces. Serve warm or cold with any chutney or sauce.

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Mirchi Ka Salan Or Chilli Curry 

Mirchi ka salan or chilli curry.

A lip-smacking side dish from Andhra cuisine.

The Andhra cuisine comprises of both mouth-watering vegetarian and non-vegetarian dishes.

This mirchi ka salan or chilli curry is made of big size less hot variety chillies in a spicy gravy. You can get one more chilli recipe here

Posting this recipe for a Facebook group Shhhhh cooking secretly challenge.

In this group all the participating bloggers were challenged to make a dish with the use of two secret ingredients their partner assigns them with.

This month I have been paired with Shobha Keshwani for Andhra cuisine theme. And the two ingredients are mirchi/chilli and til/sesame.

Shobha is a very talented blogger who blog at http://www.shobhasfoodmazaa.com/?m=1

Check out delicious recipes on her blog. Thanks a lot Shobha for the advice and these wonderful ingredients.

I am very happy to share this because its first recipe from Andhra cuisine in my blog.
Mirchi ka salan generally served with Haydrabadi biryani. I have made veg pulao with this delicious curry. I will share this veg pulao recipe later.

I have made this mirchi ka salan according to my taste. Added little sugar and a small tomato in it. But you can omit sugar and tomato if you like. Tomato and red chilli powder gives a nice colour to the gravy.



Recipe 


Big size green chilli – 6-8

Onion – 1

Garlic – 3 cloves

Ginger – 1/2 inch piece

Peanut – 1/4 cup

Desiccated coconut – 1/4 cup

Seasam seed – 1 heaped tablespoon

Tomato – 1 small, chopped

Cumin seeds – 1/2 teaspoon

Nigella seeds – 1/2 teaspoon

Mustard seeds – 1/2 teaspoon

Salt to taste

Red chilli powder – 1 teaspoon

Garam masala powder – 1/4 teaspoon

Tamarind – 1 tablespoon

Sugar – 1/4 teaspoon

Oil – 3 – 4 tablespoon



Method 
Soak the tamarind in 1/4 cup hot water.

Wash the chillies. Pat dry and remove the stem. Slit vertically and remove the seeds. Chillies should be intact. Don’t cut fully. Keep aside.

Dry roast the peanut and let it cool. Peel and grind in a grinder.

Dry roast sesame seeds and dessicated coconut separately till becomes light brown.

Heat 2 tablespoon oil in a pan. Fry sliced onion. When the onion becomes translucent add chopped garlic. Fry till the onion becomes brown.

Add tomato and ginger. Saute till the tomato becomes mushy and oil leaves the sides.

Add ground peanut, sesame seeds and dessicated coconut. Saute for 1 minute.

Let the mixture cool down. Grind the mixture with turmeric powder, red chilli powder and garam masala powder. I have used kashmiri red chilli powder, its not hot but if you are using red chilli powder add as per your spice tolerance.

Make a smooth paste.

Heat remaining oil in a pan. Fry the chillies till light brown. Cover the pan while frying to avoid spluttering.

When the chillies changes it’s colour, remove from oil and place on a paper towel.

In the same oil add cumin seeds, mustard seeds and nigella seeds. Let them splutter. Add curry leaves. Now add the ground spices and saute for 1-2 minutes.

Add water, salt, sugar and tamarind pulp. Add water as require to make a thick curry.

When it starts to rolling boil add fried chillies. Stir and cover. Cook on low heat for 10 – 15 minutes. Check in between.

Remove the cover. Taste and adjust the salt. The gravy should be thick. If its runny boil for some more time or add more water if require.

Garnish with chopped cilantro and tomato.

Serve hot with biryani, pulao, jeera rice or any bread, paratha or naan.
I would love to hear from you. Please share your thoughts and suggestions in comment.

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Onion Tomato Chutney Or Dip 


Onion tomato chutney or dip. 

A lip-smacking and spicy savoury chutney or dip. Best accompany for your snacks, or use it as a sandwich spread.

Its my first post for Shhhh Cooking Secretly Facebook group and the theme is ‚ÄėChutneys‚Äô. 

In this group all the participating bloggers were challenged to make a dish with the use of two secret ingredients their partner assigns them with.

This week’s theme is Chutneys. 

This is my first challenge I have been paired with Avin S Kohli, a very talented blogger who writes at  theyellowdaal.com 

A big thank to Avin for giving me these two ingredients. Chutney becomes super hit in my family. 

Best accompany with your snacks. I have used it as sandwich spread too. This finger licking chutney or dip made my sandwiches superbly delicious. 

Recipe 


Tomato – 4 medium chopped 

Onion – 1 sliced 

Cilantro –  1 cup chopped 

Garlic – 3 – 4 cloves chopped 

Ginger – 1/2 inch piece chopped 

Cashew nut – 2 heaped tablespoon 

Green chilli – 2 – 3 or to taste 

Salt to taste 

Lemon juice – 2 tablespoon 

Cumin powder – 1 teaspoon

Method 


Heat oil in a pan. Add sliced onion and chopped green chilli. Fry till onion becomes translucent. Add garlic and ginger. Fry until the onion becomes brown.

Now add the tomatoes, cashew nuts, chopped cilantro, salt and cumin powder. 

Cook till the tomatoes becomes mushy. 

Switch off the flame. If you want your chutney hot you can add 1-2 dry red chilli in the oil with onion.

Let the mixture cool down. 

Mix lemon juice and grind into smooth paste. 

Taste and adjust salt and lemon juice if required. 

Pour the chutney in a bowl or jar. 

Serve with any snacks or use as a sandwich spread. 

I have used it in my burger too. It will make your sandwiches or burger superbly delicious. 

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

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Potato With Nigella, Poppy Seeds And Tomato


Potatoes with nigella, poppy seeds and tomatoes.

A very delicious and easy to cook side dish. In West Bengal aloo posto or potatoes with poppy seeds or posto or khaskhas is an all time favourite dish.

Poppy seeds are rich in minerals such as zinc, magnesium and calcium.

And one teaspoon of poppy seeds has 4 percent of the recommended daily intake of both calcium and phosphorus, which combine to form the mineral used to build bones.

source

We usually don’t use tomato in aloo posto or potato with poppy seeds but I have heard about this recipe from my sister in-law Arunima Gupta. It sounds little different and we loved the taste.

Thanks Arunima for this easy and delicious recipe. Everyone loved it.

This post is going to be a part of #Foodiemonday bloghop. And our this week’s theme is #nigella seeds.

The kalonji, or Nigella seeds or black cumin is an interesting spice ‚Äď when used for tempering, it adds a beautiful aroma to the dishes, and a hint of flavour that you can‚Äôt quite nail.
Flavour and aroma aside, the tiny black seed comes with a whole lot of health benefits. It’s loaded with trace elements, vitamins, crystalline nigellone, amino acids, saponin, crude fiber, proteins and fatty acids like linolenic and oleic acids, volatile oils, alkaloids, iron, sodium, potassium and calcium. It keeps your heart healthy.

source

You don’t need much spices to make it. I have used only salt, green chillies, turmeric powder, poppy seeds,tomatoes and nigella seeds or kalonji or black cumin. Kashmiri red chilli powder is optional I have used it to add some colour. You can omit it if you want.

This Curry goes well with steamed rice.

Recipe


Potatoes:- 3 medium

Tomatoes – 2 large chopped

Green chilli – 4-5 or to taste

Nigella seeds – 1/4:teaspoon

Poppy seeds – 1/4 cup

Turmeric powder – 1/4 teaspoon

Kashmiri red chilli powder – 1 teaspoon, optional

Mustered oil – 2 tablespoon+ 1 teaspoon

Salt to taste

Water as require

Method


Soak the poppy seeds in hot water for 15 minutes or microwave for 2 minutes with little water. Soaked seeds will grind easily.

Drain and grind the poppy seeds with 2 green chillies. You can add more chillies if you want your curry hot. You can add little water. Make a smooth paste and keep it aside.

Peel and slice the potatoes. Wash well.

Heat 2 tablespoon mustard oil in a pan. Add nigella seeds or black cumin or kalonji and chopped tomatoes. Saute until the tomatoes becomes mushy.

Now add the potatoes, salt and turmeric powder. Fry until it dried up completely.

Add enough water to boil the potatoes. Cover and cook until the potatoes becomes tender. Let the water dried up.

Add the poppy seeds and green chilli paste and kasmiri red chilli powder. Red chilli powder is optional. I have added it to bring some colour. You can omit it if you want. Saute for a minute.

Add water to make a thick gravy. You can make it dry too. It will be delicious in both ways. But don’t make it runny.

Cook until you get your desired consistency. Add some more slit green chillies and 1 teaspoon mustard oil. Mix well and switch off the flame.

Serve with hot streamed rice or any kind of bread or paratha or puri or luchi.

Enjoy……..

Matar Kofta Or Green Peas Dumplings In Gravy 


Matar kofta.

Green peas dumplings in rich tomato based gravy. One more no onion garlic recipe.

Matar or green peas are easily available in this season. And nutritious low calorie green peas are rich source of vitamins, minerals, antioxidant and folic acid.

We use this to make different dishes like nimona etc. And it mix well with all the other vegetables.

You can make delicious stuffing with it for kachodi, paratha etc. Mix it with potato, cauliflower or any other vegetables it makes the taste better.

This post is going to be a part of 74th #Foodiemonday bloghop theme #Peas.

My contribution is this peas or matar kofta. Delicious spicy peas dumplings in rich tangy tomato based gravy. I have made it without onion garlic but you can use onion garlic if you like. I have already shared some no onion garlic recipe earlier.

These peas dumplings with gravy goes well with pulao, paratha, roti or Indian flat bread. Tomato based gravy is flavoured with cardamom, cinnamon, cloves and mace. And almonds gives the gravy a creamy texture. I didn’t use cream in it but you can use If you like.

Recipe 


For kofta or dumplings 


Grean peas – 1 & 1/2 cup

Ginger – 1/2 inch piece

Green chilli – 1 – 2

Cumin – 1/2 teaspoon

Mustard oil – 2 tablespoon

Hing or asafetida – a pinch

Cumin powder – 1 teaspoon

Garam masala powder – 1/4 teaspoon optional

Salt to taste

Sugar – 1/4 teaspoon

Oil for shallow fry or deep fry

Rice flour – 2 tablespoon for binding

For gravy 


Tomato – 3 medium

Ginger – 1 inch piece

Green chilli – 1 – 2
Almonds – 12

Cardamom – 3

Cinnamon – a Small stick

Cloves – 3

Mace or javitri – 1 string

salt to taste

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Kashmiri red chilli powder – 1 tablespoon

Turmeric powder – 1/2 teaspoon

Garam masala powder – 1/4 teaspoon

 

Method 



Grind the green peas with green chilli and ginger.

Heat 2 tablespoon mustard oil in a nonstick pan. Add cumin seeds and let it crackle, add the hing or asafetida. Now add the ground mixture with salt, sugar and dry spices. Mix and saute till the mixture dried up completely and raw smell goes away.

You can add 1 chopped dry red chilli if you like it hot. I usually add red chilli when I make it for kachodi stuffing. Yes you can use this mixture as a stuffing for kachodi or paratha too.

 

 

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Photo credit Divya Rai

 

 

Taste and adjust the seasoning.

Let the mixture cool down. Add 2 tablespoon rice flour and mix well. You can use besan/chickpea flour or corn flour or refined flour/maida too  instead of rice flour. Make small balls out of it.

Fry the balls. I have shallow fried but you can deep fry too. Or use your appe pan to fry it in very little oil.

We don’t have to make them brown just fry them lightly.

Keep the fried balls aside.

For gravy soak the almonds in hot water or microwave with little water for 2 minutes. You can use cashew nuts if you like. Peel and grind with tomatoes, green chilli, ginger, cardamom, cloves, cinnamon and mace or javitri. Make a smooth paste.

Heat oil in a pan. Add the ground paste. Saute till oil leaves the sides. Add salt and all the dry spices. Mix well. Saute till oil leaves the sides.
If you are using onion and garlic boil 1 chopped onion and 3 – 4 garlic. Grind to make a smooth paste. And fry in oil before adding tomato paste.

Add water to make a thick gravy. When it starts to boil reduce the flame. Cook on low flame for 7 – 8 minutes. Stir occasionally.

You can add 1 – 2 tablespoon cream at this stage. I didn’t.

Arrange the balls on a serving bowl. Pour the hot gravy over it.

Serve hot with pulao, puri, paratha or roti or Indian flat bread.