Water Chestnut Or Singhara Chutney Or Dip 

Water chestnut or singhara chutney or dip.

A delicious tangy chutney. First time tried with singhara or water chestnut and very happy with the taste. Its a hit in my family.

Water chestnut is full of vitamins and minerals. Not only that, nutrients rich water chestnut is cholesterol free.

 

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When looking for cholesterol-free and fat-free foods to add to your meal plans, water chestnuts fill the bill. You can lower your risk for heart disease and stroke by maintaining your blood cholesterol level, and adding water chestnuts to your meals can help you do this. Water chestnuts’ zero fat content may help you prevent weight gain when adding them to your diet.

Source

 

I have already shared few more chutney or dip recipe

Onion tomato chutney

 

Mango raisin chutney

 

Peanut chutney or dip

 

 

A big thank to Rohit Srivastava for the idea. We were talking about water chestnut. Maximum people love boiled water chestnut with spicy dhania or cilantro chutney.

So here is a mix match. Water chestnut with cilantro, mint, tomato, lemon juice and and some spices.

You can enjoy this spicy tangy chutney with your food or make it a sandwich spread.

Recipe


Singhara – 10 – 12

Chopped cilantro or coriander leaves – 1 cup

Mint leaves – 1/2 cup

Tomato – 1, chopped

Garlic – 3 – 4 cloves

Ginger – 1/2 inch piece

Green chilli – 2 – 3, chopped

Salt to taste

Chaat masala powder – 1 teaspoon

Cumin powder – 1 teaspoon

Lemon juice – 2 tablespoon or to taste

Method


Peel and chop the water chestnut or singhara.

Clean and rinse mint leaves and cilantro.

Grind water chestnut, cilantro, mint leaves, tomato, garlic, ginger and green chilli.

Add salt, cumin powder, chaat masala powder and lemon juice. Blend the mixture again.

Taste and adjust the seasoning. Add more salt and lemon juice if require.

Enjoy with your snacks or use it as a sandwich spread.

Serve immediately or keep in refrigerator for later use. You can keep in refrigerator for 7-8 days.
Note –

Add green chilli according to your taste.

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

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Mint Rice Or Pulao 


Mint rice or pulao.

A very flavourful and spicy one pot meal. Goes well with any veg or non veg curry. Or serve it with simple onion cucumber raita or fruit raita. You can make this delicious rice for tiffin too.

Whenever we have to cook lip-smacking dish in a short notice one pot meal is the best option.

This post is going to be a part of 95th #Foodiemonday bloghop one pot meal theme.

You don’t have to spend lots of time in the kitchen. Just grind the spices and and make it in a pressure cooker for one whistle. You can add whole spices as tempering. But I have ground them to make the rice more flavourful.

Recipe 


Rice – 1 cup

Onion – 2 sliced

Garlic – 4 – 5 cloves

Ginger – 1 Inch piece chopped

Mint leaves – 1 cup

Coriander leaves – 1/2 cup chopped

Green chilli – 2 – 3 chopped

Green cardamom – 3 – 4

Cloves – 3

Cinnamon – 1 inch stick

Mace or javitri – 1 string

Star anise – 1/2

Tomato – 1 chopped

Cumin powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Black pepper powder – 1/2 teaspoon

Oil or ghee/clarified butter – 2 – 3 tablespoon

Lemon juice – 1 tablespoon

cumin seeds – 1 teaspoon

Sugar – 1/2 teaspoon, optional

Water – 1& 1/2 cup

Fried cashew nuts – 2 tablespoon

Method 



Wash the rice well. Drain and keep aside.

Grind mint leaves, coriander leaves or cilantro, ginger, garlic, green chilli, cardamom, cinnamon, mace or javitri, star anise and tomato. Make a smooth paste.

Heat oil or ghee in a pressure cooker. Add cumin seeds and let them splutter.

You can can use cardamom, cinnamon, cloves  mace and star anise as tempering. I have ground them to make the rice more flavourful. If you want to add as tempering crush the whole spices and add with cumin seeds in hot oil or ghee. Grind only mint leaves, cilantro, green chilli  ginger, garlic and tomato.

When cumin seeds starts to crackle add sliced onion. Fry until onions becomes translucent.

Add the ground mixture, salt, black pepper powder, sugar, coriander powder and cumin powder. Adjust chillies according to your taste.

Saute until oil leaves the side.

Add the rice. Mix gently. Saute for few seconds.

Add 1 and 1/2 cup water and lemon juice.

Mix well.

Close the lid. Remove from heat after one whistle.

Don’t open the pressure cooker immediately. Let the pressure settle down on its own.
Fluff the rice gently.

Garnish with fried cashew nuts.

Serve hot with any veg or non veg curry. Or onion cucumber or fruit raita.

Gazpacho Or Cold Soup 

Gazpacho 

In this hot weather we want some no cook dishes, right? 😀

Yes we enjoy smoothies, cooler, mojito and different types of fruit juice and mocktails in this season. 

Now what about some refreshing  chilled, yummy and healthy soup made of raw vegetables and fruits. Nothing is better than a bowl of gazpacho in summer. Some crisp toast and a bowl of chilled no cook soup, perfect dinner for summer. 

Gazpacho is a Spanish cold soup made of raw vegetables.

You can get one more cold soup recipe here.

Our this week’s 91st #Foodiemonday bloghop theme is #20minutes recipes. My contribution is this chilled, refreshing, healthy and yummy gazpacho. 

If you have all the ingredients in your pantry  you can make it in a jiffy. Just chop and blend. Keep it in refrigerator and serve chilled or add some ice cubes. 

Instead of sugar I have used grapes and watermelon. Fruits made the soup delicious and healthy. And both are easily available in this season. I have used almonds to give a creamy texture. 



Recipe 



Chopped tomatoes – 3 cup 

Cucumber – 1 small peeled and chopped 

Onion – 1 small chopped 

Garlic – 1 clove chopped 

Capsicum – 1 small chopped 

Seedless watermelon cubes – 1/4 cup 

Grapes – 1/4 cup

Chopped cilantro – 1/4 cup

Vinegar or lemon juice  – 2 tablespoon 

Almonds – 1/4 cup soaked and peeled 

Olive oil – 1 tablespoon, optional 

Salt and pepper to taste 

Chopped tomato, cucumber, onion and cilantro for garnishing



Method 


Taste the chopped cucumber. It shouldn’t be bitter. 

Combine all the ingredients. Blend in a mixer grinder. 

I have made it smooth but you can keep it little coarse if you like. 

I have used vinegar, you can use lemon juice too if you don’t like vinegar. 

Taste and adjust salt, pepper and vinegar or lemon juice if require. Drizzle olive oil. I didn’t. 

Garnish with chopped cilantro, tomato, cucumber and lemon wedges. 

Keep in refrigerator and serve chilled. Or you can add some ice cubes if you want to serve it immediately. 

Serve with crisp toast. 

Enjoy the delicious, refreshing and chilled gazpacho or cold soup.

Semolina And Lentils Appe


Semolina and lentil appe.

Appe or kuzhi paniyaram is a popular breakfast dish from South India, made of steaming batter.

Traditionally made from pulses ando rice using a mould. It can be made sweet and spicy both.

You can make it with very few ingredients and enjoy as a healthy snack.

I have already posted some appe recipe. And I love these cuties. One more instant appe recipe with lentil, a powerhouse of nutrition.

Our this week’s #Foodiemonday #bloghop theme is South Indian breakfast.  My contribution is this healthy, yummy and easy south Indian breakfast appe.

You don’t need to ferment the batter overnight. A very quick and easy way to make a healthy and delicious breakfast.

I have made it without onion garlic but you can use onion garlic too if you like.

Recipe 


Semolina/suji – 1 cup

Curd – 1 cup

Moong dal or split green gram – 1/4 cup

Masoor dal or split red lentil – 1/4 cup

Rice flour – 1/2 cup

Cilantro – handful chopped

Green chilli – 1 – 2 or as per your spice tolerance, finely chopped

Ginger – 1 inch piece grated

salt to taste

Lemon juice – 2 teaspoons

Cumin powder – 1 teaspoon

Chat masala powder – 1 teaspoon

Baking soda – 1/2 teaspoon

oil – little for frying the appe + 2 teaspoons

Rai or mustard seed – 1/2 teaspoons

Curry leaves – few chopped

Method 
Soak the lentils for 2 hours or overnight and grind into a smooth paste.

Mix semolina and curd in a large bowl.

Add ground lentils with semolina/suji batter. Add rice flour,  salt, cumin powder, chopped cilantro, green chilli, grated ginger, chat masala and lemon juice. Mix well.

Make a semi thick batter. Add little water if require. Mix well. Keep aside for 1/2 an hour.

Heat the oil in a small pan, add mustard seeds, let it splutter. Add chopped curry leaves saute for 1 minute. I have dried curry leaves so I have crushed them with hand. Add the tempering to the batter and mix well. If you want to use onion garlic add 1 finely chopped onion and 1 teaspoon garlic paste in the batter.

Add soda and give a good stir.

Heat the appe pan and  grease it with little oil. Pour a spoonful of batter into each mould. Cover the pan with lid and cook on low flame till it becomes golden brown.

Now turn the appe upside down. Cook uncovered till becomes light brown.

Its ready. Serve hot with any sauce, coconut or peanut chutney. For peanut chutney recipe click the link below.

https://batterupwithsujata.wordpress.com/2015/10/03/peanut-chutney-or-dip/

Potato Stuffed Egg Enchilada 


Potato stuffed egg enchilada

A delicious Mexican dish enchilada is a corn tortilla stuffed with variety of ingredients like cheese, potatoes, vegetables , meat, beans etc and covered with a chili pepper sauce. The word comes from enchilar which means add chilli peppers to something. A spicy and super yummy breakfast dish.

Our #Foodiemonday #bloghop theme is #Enchilada. So here is an easiest enchilada recipe with a twist.

Most enchilada recipes call for corn tortillas. But I have used eggs to make the wraps. And very happy with the result. Its thin omelet stuffed with spicy potato and egg mixture. Covered with a delicious sauce.

Recipe 
For stuffing 


Potato – 2 large

Garlic – 3 – 4 cloves

Green chilli – 2

Oil – 1 tablespoon

Capsicum – 1

Cilantro – 2 tablespoon chopped

Scallion or spring onion – 2 finely chopped

Tomato – 2 small

Red chilli powder – 1 teaspoon

Oregano – 1 teaspoon

Cumin powder – 1/2 teaspoon

Salt to taste

Tomato sauce – 1 teaspoon

Egg – 1 boiled

Black pepper powder – 1/2 teaspoon

For the wrap 


Eggs – 5

salt to taste

Black pepper powder to taste

For sauce 


Tomato – 4 – 5 medium

Garlic paste – 1 teaspoon

Oil – 2 tablespoon

All purpose flour – 2 tablespoon

Cumin powder – 1 teaspoon
oregano – 1 teaspoon

Red chilli powder – 1 teaspoon

Black pepper powder – 1 teaspoon

Vinegar – 1 – 2 teaspoon

Water – 2 cup

Cilantro – 2 tablespoon

Tomato sauce – 1 tablespoon

Method 


For stuffing 


Crush or finely chop the garlic and green chilli.
Roast the capsicum on high flame with the help of a knife or fork until it’s skin becomes lightly black. Wash and remove the black skin. Now chop the capsicum, tomatoes and boiled egg.

Peel and cubed the potatoes. Boil or microwave with little water for 6 – 7 minutes. Drain the water and keep aside.

Heat oil in a nonstick pan. Add garlic and green chilli. Fry till the raw smell goes away or garlic becomes light brown.

Add chopped scallion and cubed, boiled potatoes. Mix well and add the chopped capsicum, tomato and egg. Stir and add salt, red chilli powder, oregano, cumin powder and black pepper powder.
Saute till the mixture dried up completely. Add chopped cilantro, tomato sauce and 2 tablespoon enchilada sauce mix well and switch off the flame. Taste and adjust the seasoning. Keep the mixture aside.

Beat the eggs with salt and black pepper powder. Make 4 omelets with it. Fill the potato stuffing. Spread the mixture middle of a omelet, sprinkle shredded cheddar cheese or processed cheese and little oregano over it, then wrap the left side over and then the right. Make wraps like this with all the omelets.

For sauce 


Grind the tomatoes and keep aside.
Heat oil on medium heat. Add flour, cumin powder, oregano, red chilli powder, salt and black pepper powder. Stir continuously. Saute for a minute or till fragrant.

Add the tomato paste and garlic paste. Saute till the mixture dried up. Now add tomato sauce and water and stir continuously to remove the lumps. Let it boil on low flame for 7 – 8 minutes or until the mixture thickened. Add the chopped cilantro and 1 teaspoon vinegar. Mix well and switch off the flame. Taste and adjust the seasoning. I have added 1 teaspoon vinegar and black pepper powder more. Adjust as require.

preheat the oven at 200°. Spread some enchilada sauce on a baking pan. Place the stuffed omelets over it. Place the omelette seam side down. Pour sauce over them. Sprinkle mozerella cheese and chopped scallion over it. Bake for 20 – 25 minutes or until the sauce starts bubbling and cheese becomes light brown.

Garnish with chopped cilantro and serve hot.

Note

If you have corn tortillas you can use them instead of omelets if you like.

Stuffing and sauce can be made a day before and refrigerate for convenience.

Tomato Cilantro Egg Drop Soup 


  • Tomato cilantro egg drop soup.

A power packed soup for glowing skin and the overall health of our bodies.

Winter is knocking at the door. So our this week’s #Foodiemonday bloghop theme is #Soup. My contribution is this delicious soup to stay warm and nourished in this cold season.

Some soups are not so healthy and unsuitable for diabetics because of lots of cream and other fat laden ingredients added. So here is a lip-smacking soup recipe for everyone.

Flavoured with garlic, lemon, ginger and cilantro.

Tomatoes have vitamins, minerals, protein and dietary fibers to maintain healthy skin and other body organs. Its helps to lower cholesterol, prevent heart disease, prevent cancer, fight inflammation and improve eye health. Apart from these it gives you radiant skin.

And lemon is a rich source of vitamin c. It protects the body against immune system deficiencies and serves as a powerful antibacterial.

Recipe is very simple and easy. You don’t need any fancy ingredients. You can use whatever you have in your pantry. I have used only tomatoes and cilantro but you can add grated carrots or any vegetables of your choice. Make a healthy bowlful to warm you up in this cold season.

Recipe 


Tomatoes – 4 large chopped

Cilantro or coriander leaves  – 1/2 cup + 2 tablespoon chopped

Onion – 2 chopped

Garlic – 4 – 5 cloves chopped

Grated ginger – 1 teaspoon

Salt to taste

Black pepper powder – 1 teaspoon

Shredded tender coconut – 2 tablespoon

Red chilli powder – 1 teaspoon optional

Bay leaf – 1

Lemon juice – 2 teaspoon

Egg – 2

Water or stock or coconut milk – 2 cup

Oil or butter – 2 tablespoon

Method 


Heat oil or butter in a pan. Add the bay leaf, chopped onion and garlic. Saute till the onion becomes translucent. Don’t make it brown.

Now add the chopped tomatoes, cilantro, coconut and grated ginger. Saute till the tomatoes becomes mushy.

Add salt, black pepper powder and red chilli powder. You can omit red chilli powder if you don’t like it hot. I have used it to add some colour in the soup.

Add 2 cup vegetable stock or coconut milk or water or chicken or mutton stock. Use whatever you have. I have used half water half coconut milk.

Let it boil. Cook on simmer for 10 minutes. Add lemon juice and mix. Let it cool down.

Discard the bay leaf and blend the mixture until smooth. Beat 2 eggs in a bowl and keep aside.

Pour it again in the pan. Add more water or stock. I have added 1 and 1/2 cup more. Add as you like your soup, thick or thin. Taste and adjust the seasoning.

When it starts to boil add the beaten eggs slowly. Stir gently. Eggs will cook immediately. If you don’t like eggs you can skip this step.

Cook until you get your desired consistency. Garnish with coriander leaves, grated coconut, tomato slice and scallion or spring onion.

Serve piping hot. Add some more lemon juice and back pepper powder if require.

Or if you are serving to your kids add spoonful of butter and grated cheese.

Stay healthy stay happy.

Enjoyyyy