Watermelon Punch

Watermelon punch.
Here is a chilled and refreshing drink to beat the heat. A delicious drink with all the goodness of watermelon, orange and lemon. You don’t need any sweetener because watermelon and orange have enough sweetness.

Juicy and sweet watermelon not only low calorie, refreshing and delicious but its also rich in vitamins and many healthy plant compounds.
Here are the top 9 health benefits of eating watermelon. Helps You Hydrate. Contains Nutrients and Beneficial Plant Compounds. Contains Compounds That May Help Prevent Cancer. May Improve Heart Health. May Lower Inflammation and Oxidative Stress. May Help Prevent Macular Degeneration. May Help Relieve Muscle Soreness.
Watermelon is a surprisingly healthy fruit. It has a high water content and also delivers many other important nutrients, including lycopene and vitamin C.
These nutrients mean that watermelon isn’t only a tasty low-calorie treat — it’s also very good for your health.

Source

You may like some more watermelon recipes on this blog.

1. Watermelon salsa

2. Watermelon rasgulla

3. Watermelon cantaloupe mint smoothie

4. Watermelon sandesh

5. Watermelon muffins

6. Virgin watermelon mojito

7. Mocktail with watermelon

8. Litchi watermelon date peach Tulsi and almond smoothie

9. Watermelon cooler with tulsi and Aloe Vera

This fruit punch is very easy to make. Just combine all the juice and add some ice cubes, lemon slices and watermelon scoop. Enjoy the chilled, refreshing and delicious drink.

Recipe

Watermelon – 4 cup, cubed and seedless

Orange juice – 1 cup

Lemon juice – 2 teaspoon

Ice cube as require

Watermelon scoop and lemon slices to garnish

Method

1. Blend the watermelon cubes in blender or use your juicer to make juice.

2. Strain the juice with a strainer.

3. Mix orange juice and lemon juice.

4. In a glass place some ice cubes, lemon slices and watermelon scoop.

5. Pour the watermelon orange and lemon juice over it.
Serve immediately.

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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Orange Cranberry Cornmeal Cake

Orange cranberry cornmeal cake with whole wheat flour and Soyabean flour.
A very easy to make, soft, moist and delicious orange flavoured cake with dried cranberry.

I have used nutritious cornmeal in the cake. Not only easy to digest it has also Cancer-Fighting Properties.
Cornmeal has iron, zinc, niacin, potassium, phosphorus, magnesium and even has protein and no cholesterol.
Source

I have made it both with and without Soyabean flour. And with Soyabean flour cake texture is more soft. Both taste great but I loved the texture of Soyabean flour cake. But never make whole cake with Soyabean flour. Always mix it with other flour. Add this protein rich Soyabean flour in your cake and see the difference in texture and taste.

You can get one Cornmeal cranberry cookies and some more Soyabean flour bakes on this blog.

1. Gluten free apple almond cupcakes

2. Gluten free mocha coffee cake with coffee glaze

3. Gluten free pineapple cupcakes

4. Focaccia with whole wheat and Soyabean flour

5. Blackberry preserve stuffed gluten free eggless cherry cupcake

6. Gluten free cornmeal carrot cake

7. Eggless coconut cupcakes

8. Gluten free vegan fruit cake

9. Gluten free lemon cherry loaf cake

10. Sugar free carrot cake

11. Multigrain-bread

This post is going to be a part of 197#Foodiemonday bloghop Get in shape theme or a dish to be represented in a geometric shape suggested by Kalyani Sri who blog at
Sizzling Tastebuds. Do visit her space for many wonderful recipes.

My contribution is this rectangular loaf cake. Which is full of orange flavour and taste is amazing because of dried cranberry. But if you don’t have cranberry then you can use tutti fruity, choco chips or any dry fruits of your choice. You can use refined flour or maida or any flour instead of whole wheat flour, cornmeal and Soyabean flour.

Recipe

Whole wheat flour or atta – 3/4 cup + 1 tablespoon

Cornmeal – 1/2 cup

Soyabean flour – 1/4 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Orange juice – 1 cup

Orange zest – 1/2 teaspoon

Powdered sugar – 3/4 cup

Oil or butter – 1/3 cup

Vinegar – 1 tablespoon

Vanilla essence – 1 teaspoon

Dried cranberry – 1/4 cup

Method

1. Preheat the oven at 180°.

2. Grease a loaf pan and dust with flour.

3. Mix 1 tablespoon whole wheat flour with cranberry to avoid sinking at the bottom.

4. Sieve whole wheat flour, cornmeal or makke ka atta, soyabean flour, baking powder and soda.

5. In a large bowl whisk orange juice, powdered sugar oil or butter and vinegar. I have used oil.

6. Add orange zest and vanilla. Whisk again.

7. Now add all the dry ingredients gradually. Mix to make a lump free batter.

8. Fold in flour mixed dried cranberry.
Pour the batter into greased and flour dusted loaf pan. Tap the pan gently on your kitchen counter two three times.

img_20190324_1545421048187808.jpg

 

10. Bake in preheated oven at 180° for 30 – 40 minutes or until the toothpick comes out clean.

11.Let the cake cool down. Slice and serve with milk, tea or coffee.
Happy baking 😊

Notes
1. Refined flour or maida or any flour can be used instead of whole wheat flour, cornmeal and Soyabean flour.
2. If you don’t have cranberry then you can also use choco chips, tutti fruity or any dry fruits of your choice.

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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Oats Almond Cranberry Cornmeal Cookies / Gluten Free Cookies

Oats almond cranberry cornmeal cookies. Eggless and gluten free cookies.
Taste of butter and cranberry and flavour of nutmeg and vanilla made these cookies utterly butterly delicious.

If you are my regular reader then you know that I love to try different flour in my bakes. Already made some cakes and cookies with oats. And recently shared Cornmeal carrot cake
and Blackberry preserve stuffed gluten free eggless cherry cupcake.
This time I have used cornmeal in these cookies with oats and almond. Definitely a healthy and yummy treat for kids. But if you want you can use any flour instead of oats and cornmeal.

You may like some more gluten free cookies on this blog.

1. Fennel oats pearl millet cookies

2. Rose flavoured nankhatai or shortbread cookies

3. Pearl millet sesame oats cookies

4. Finger millet oats chocolate cookies

This week our 192 #Foodiemonday bloghop theme is one spice ingredient suggested by Sasmita Sahoo Samanta who blog at First Timer Cook.
Do visit her space for some fabulous recipes.

Sasmita told us to use only one spice in a dish. But how could you make a dish with only one spice. And this theme reminds me of our humble aloo morich. Only dish which we make with one spice black pepper. But its a very common dish of Bengali household. And I wanted to bake something. So here is a delicious cookies with nutmeg. My home filled with pleasant smell while baking these cookies. Try out this and feel the aroma.

Recipe

Oats – 1 & 1/2 cup

Cornmeal – 3/4 cup

Almond – 1/4 cup

Baking powder – 3/4 teaspoon

Baking soda – 1/3 teaspoon

Nutmeg powder – 3/4 teaspoon

Unsalted butter – 3/4 cup, room temperature

Powdered sugar – 1 cup

Vanilla essence – 1 & 1/2 teaspoon

Dried cranberry – 1/3 cup

Method

1. Preheat the oven at 180°.

2. Grease or line a baking tray with parchment paper.

3. Grind the oats and almond separately into fine power.

4. Chop the dried cranberries into small pieces.

5. Sieve the cornmeal, baking powder, soda and nutmeg powder. Mix ground almond and oats in it.

6. In a bowl cream butter and powered sugar. Whisk well. Add vanilla essence and whisk again.

7. I have used 1 cup butter but then I had to keep the dough in refrigerator for a whole day. Because it was difficult to give shape. So use 3/4 cup butter or if you want to use 1 cup butter for more buttery taste then keep the dough in refrigerator for some extra time. Or don’t give shape, drop two tablespoon of dough in the baking tray 2 inch apart.

8. Add add cornmeal, baking powder, soda, nutmeg powder, cranberry, ground almond and oats.

9. Mix everything to combine. Keep the dough in refrigerator for 30 – 40 minutes.

10. Now make small balls and flatten gently with your palm.

11. Press with a fork and arrange on a greased or lined baking tray. Place the cookies 2 inch apart. Cookies will expand so don’t forget to keep space.

12. Bake for 12 – 15 minutes or till the edges become golden brown. If you want more crispy cookies bake for few minutes more.

13. Let the cookies cool down completely before serving.
Store in a airtight container for later use.

Note
1. You can use whole wheat, refined or any flour instead of cornmeal and oats.

2. Any dry fruits can be used instead of cranberry.

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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Beetroot Dip

Beetroot dip with roasted beetroot.
A delicious and easy to make dip for your snacks with all the healthy and flavourful ingredients.
You will love the taste even if you don’t like beetroot. Roasting enhanced the sweetness and taste of beetroot.

You may like some more beetroot recipes in this blog.

1. Dairy free beetroot smoothie

2. Beetroot dal or lentil curry

3. Beetroot shot

4. Beet smoothie

5. Beetroot rice or pulao and raita

6. Black rice oats beetroot pancake

7. Beetroot appe

8. Beetroot cutlets

9. vegan fruit and veggie smoothie

10. Beetroot green with green peas and corn

Beets are packed with essential vitamins, minerals and plant compounds, some of which have medicinal properties.
1. Many Nutrients in Few Calories. Beets boast an impressive nutritional profile.
2. Help Keep Blood Pressure in Check.
3. Can Improve Athletic Performance.
4. May Help Fight Inflammation.
5. May Improve Digestive Health.
6. May Help Support Brain Health.
7. May Have Some Anti-Cancer Properties. 8. May Help You Lose Weight.
Source

Earlier I have made beetroot dip with boiled or raw beetroot.

Dip with raw beetroot

But noticed a baked beetroot process in twitter from Gala in the kitchen. A detailed and well explained method shared on this blog. Followed the method and very happy with the result. Taste of the baked beetroot are much better than boiled or raw beetroot. You could also see the difference in colour.

Recipe is very easy and simple. If you have baked beetroot ready then you only have to blend all the ingredients. But if you don’t have oven then you can boil the whole beetroot with water in pressure cooker then peel and chop when cool before blending.

Recipe

Beetroot – 2 medium

Tomato – 1 medium

Walnut – 1 tablespoon, chopped

Mint leaves – 3 tablespoon

Sesame seeds – 1 tablespoon

Dried Basil – 1 teaspoon

Lemon juice – 1 tablespoon

Black or pink salt to taste

Pepper powder to taste

Lemon zest – 1/4 teaspoon

Method

1. Wash well and bake the beetroot. Get the method here.

2. I have used my halogen oven to bake. If you are using halogen wrap beetroot with baking paper and then aluminium foil as directed in the above link. Place beetroot on muffins tray.

3. Place the tray on high rack of halogen oven.
Select speed up at 230° for 40 minutes or till done. Insert a fork to check.

4. If you don’t have oven then boil the whole beetroot in pressure cooker with water till done.

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

6. Dry roast the sesame seeds. When it starts to change its colour to light brown remove from heat. Transfer the sesame seeds on a plate.

7. Roast the tomato.
Hold it with the help of a fork or knife on flame. Roast till the skin becomes black.

8. Dip roasted tomato in cold water.
Now peel the skin and chop roughly.

9. Blend everything altogether.
Taste and add salt and more lemon juice if require.

10. Pour the mixture in a glass bowl. Garnish with mint leaves, walnut and dry roasted sesame seeds. Serve with any snack.
You can keep it in refrigerator for 5 – 6 days.

Note

You can add garlic cloves if you want.

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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Semolina Cake / Suji Cake / Rawa Cake

Suji/rawa or semolina cake.
A cake with all the ingredients we use on sankranti. Loaded with dry fruits, mawa, til or sesame seeds, coconut and flavoured with cardamom and caramel. In Bengal we use khoya/mawa or dried milk, sesame seeds, coconut and dry fruits to make sankranti delicacies. Usually we make a stuffing for our puli pithe with these ingredients. And we use khajur gur or date palm jaggery in this stuffing. I have very little date palm jaggery in my pantry this time so didn’t use jaggery in the cake but drizzled little jaggery syrup on the cake. And it enhanced the flavour and taste. But if you don’t have date palm jaggery then you can skip it.
I have made it with suji or semolina but you can use any flour of your choice.

In dry fruits I have used 2 heaped tablespoon each chopped cashew, raisins, almond, walnut, tutti fruity, candied cherry, you can use any dry fruits of your choice. Make small pieces and use 3/4 – 1 cup mixed dry fruits. I have used my blender to mix sugar with all the other ingredients. So normal granulated sugar is perfectly fine, no need of powdered sugar.

I have made it two times. First one in round cake pan. Used refined flour or maida with semolina. Sprinkle til/sesame seeds and tutti fruity over the cake. Look at the crumb. Cake taste amazing.

And second time used my bundt pan. Used whole wheat flour or atta instead of refined flour. Sprinkled sesame seeds and tutti fruity in the greased and flour dusted bundt pan and poured the batter over it. You can also make upside down cake in a round cake pan this way.

Last week in our bloghop group we were discussing about festival recipes. Priya Iyer who blog at The World Through My Eyes asked why not cake? So here is super yummy cake for festive season. Thanks Priya for the suggestion.

Sending this post to 179 #Foodiemonday bloghop #foodmagbest theme. This week Seema Doraiswamy Sriram who blog at Mildly Indian suggested the theme.

Do visit her blog for the amazing recipes she shared.

I have decided to skip this week because Seema suggested that post a recipe which we will love to see on food magazine cover. My all the pictures are clicked by phone. The pictures are simple and mostly unedited. And which is my best recipe? Let’s decide it my readers. But my fellow bloggers and bloghop members said don’t skip and don’t think about cover, just post your recipe. Thanks friends. So here is a delicious and festive cake recipe for my readers with the pictures without any editing. Pictures are simple but taste of this cake is awesome. I am sure you will love the taste.

Recipe

Suji or semolina – 1 cup

Flour – 1/2 cup + 1 tablespoon

Cardamom powder – 1 teaspoon

Khoya/mawa or dried milk – 1/2 cup

Milk – 1/2 cup + 2 tablespoon

Oil – 1/2 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Thick yogurt – 1/4 cup

Granulated sugar – 1 cup

Caramel essence – 1 teaspoon, optional

Desiccated coconut – 1/2 cup

Cashew nuts – 2 tablespoon, chopped

Raisin – 2 tablespoon

Walnut – 2 tablespoon, chopped

Almond – 2 tablespoon, sliced

Tutti fruity – 2 tablespoon

Candied cherry – 2 tablespoon, chopped

Or

Chopped mixed dry fruits – 3/4 – 1 cup

Sesame seeds and tutti fruity to sprinkle

For jaggery syrup

Khajur gur or date palm jaggery – 1/4 cup, grated

Water – 1 tablespoon

Method

1. Grease a cake pan with oil and dust with flour or line with parchment paper.

2. Preheat the oven at 180° for 10 minutes.

3. Chop the raisins into half and mix with all the chopped dry fruits and 1 tablespoon flour.

4. In a blender blend mawa or dried milk, yoghurt, sugar, suji or semolina, milk, cardamom powder, dessicated coconut and oil. You can use your hand blender to blend. I have used soft homemade mawa. Get the mawa or dried milk recipe here.

5. Blend everything well.

Take out the mixture in a large bowl. Add flour and mix well. Make a lump free batter and keep aside for 30 minutes.

6. Now add baking powder and soda. Mix well.
Fold in the dry fruits.

7. If you are using a round cake pan pour the mixture into the pan. Tap the pan gently to remove air bubbles.

8. Sprinkle some sesame seeds or til. But this step is optional, you can skip it if you like.
Sprinkle tutti fruity over it.

9. Or you can make upside down cake. And if you are using bundt pan sprinkle sesame seeds and tutti fruity in greased and flour dusted bundt pan.

10. Pour the batter over it. Tap the pan 3-4 times.

11. Bake in preheated oven at 180° for 35 – 40 minutes or till the toothpick comes out clean.
Let it cool down.

12. In a pan heat date palm jaggery and +1 tablespoon water. Boil till jaggery dissolve completely. Let it cool down.

13. Turn out the cake into a plate.

14. Drizzle with date palm jaggery syrup.
Slice and enjoy the heavenly taste.
Happy baking 😊

Notes

1. Jaggery syrup is optional. Cake also taste great without it.
2. You can use any flour of your choice with suji or semolina. Like whole wheat flour or atta, refined flour or maida or you can also use any gluten free flour.
3. Cake can be made with any flour instead of suji or semolina.
4. Sugar will be mixed with other ingredients in blender so normal granulated sugar can be used.

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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Grilled Potatoes

Grilled potatoes.
An easy and delicious potato recipe. Simple way to cook potatoes. Sharing two different ways and flavours to grill the potatoes. One is on grill pan and for other I have used my halogen oven. If you don’t have halogen oven then you can make it in your microwave or OTG.
Potatoes are available in every season. You can get this vegetable round the year. And its known as a comfort food. Weather you make simple mashed potato or make spicy curry or mix it with any other vegetables it will make your dish delicious.

And potatoes are not bad for our health at all.
Potatoes are naturally gluten-free and they’re packed with nutritional benefits needed for a healthy lifestyle. Potatoes are one of the world’s most versatile vegetables. Foundational in a wide range of international and all-American cuisine, potatoes are the perfect blank canvas for a variety of flavors. This is welcome news when your good health depends on eating a gluten-free diet.
An ideal substitution for some of your favorite bread, grain and pasta-based dishes, potatoes add a boost of nutritional benefits.
Important to a healthy diet, one medium-sized (5.3oz) skin-on potato has:
Just 110 calories.
No fat, sodium or cholesterol.
Nearly half your daily value of vitamin C.
More potassium than a banana.
A good source of vitamin B6.
Fiber, magnesium and antioxidants.
Resistant starch.

Source

Our this week’s 159 #Foodiemonday bloghop theme is #GrilledRecipes.
I am not in a mood or situation to make something fancy because maintenance work is on full swing in our house. But I don’t want to skip. And humble potato comes to rescue. So here is a simple easy and delicious grilled potato recipe for you. I make it so often. Enjoy it as a snack or a side dish.
I have used two different marination for the potatoes. One is with Italian flavour and other is with tandoori masala. Made one in grill pan and one in halogen oven.

Recipe

Potato – 2 large

Olive oil – 4 tablespoon

Salt – 1/2 teaspoon +1 teaspoon

Garlic powder – 1 teaspoon

Oregano – 1 teaspoon

Chilli flakes – 1/2 teaspoon or to taste

With tandoori masala

Potatoes – 2 large

Salt – 1/4 teaspoon +1 teaspoon

Thick yogurt – 3 tablespoon

Tandoori masala – 1 tablespoon

Oil for greasing the pan

Method 1

1. Wash and peel the potatoes. You can also make it with skin.

2. Make thick slices.

3. Heat sufficient water in a pan. Add 1 teaspoon oil.

4. When the water starts to rolling boil slide the potato slices.

5. Boil for 5 – 6 minutes.

6. Drain the water.

7. Marinate with olive oil, 1/2 teaspoon salt, garlic powder, oregano and chilli flakes.
Marinate for 30 minutes.

8. Now heat a grill pan and grease it with little oil.

9. Place the potato slices on it.

10. When it becomes brown flip and fry the other side too.

Serve hot.

Method 2

1. Heat water in a pan. Add 1 teaspoon salt. When it starts to rolling boil slide the potato slices.

2. Drain the water and marinate with 1/4 teaspoon salt, thick yogurt and tandoori masala.
Marinate for 30 minutes.

3. Arrange the potato slices on a baking tray.

4. Grill on 200° for 6 minutes. If its not perfectly brown grill for 1 – 2 minutes more. Every oven takes different time so check after 6 minutes.

5. Flip the potato slices and grill the other side for 5 – 6 minutes again.

6. Take out your grilled potatoes on a serving plate.
Serve hot as a snack with tea or coffee or serve as a side dish.
Enjoy….

Notes

1. Tandoori masala has enough oil so don’t need to add extra oil.

2. If you don’t have halogen oven then you can grill it in microwave or OTG.

3. You can use black pepper powder instead of chili flakes or use both if you want more spicy.

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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