flavorful – Batter Up With Sujata

Doi Potol Or Pointed Gourd / Parwal In Yogurt Gravy

Doi potol or pointed guard/parwal in yogurt gravy. A no onion garlic delicious and flavorful parwal curry from Bengali cuisine made with a blend of aromatic spices and yogurt.

Soft whole parwal or pointed gourd in spices infused rich aromatic gravy is best accompany with steamed rice, pulao, jeera rice, roti, paratha, puri or any bread. All the spices, yogurt or curd, poppy seeds, melon seeds and cashew nuts will make your parwal curry rich and mouthwatering. You may like some more parwal or pointed gourd recipes on this blog. Click on the name below for recipe.

1. Stuffed pointed gourd or potol dolma

2. Pointed gourd with poppy seeds and coconut

3. Paneer stuffed parwal mithai

4. Pointed gourd with poppy seeds

Sending this post to Facebook group Healthy Wealthy Cuisine for Satwik Treat theme suggested by Ruchi Shah who blog at Ruchis Veg kitchen. I love her vast collection of recipes. I recently bookmarked her Pinwheel samosa and Pressure cooker khandvi recipe to try. Do visit her space for many more wonderful recipes.

Check out the recipes of my fellow bloggers on this theme.

Bhindi kadhi by Preethi

Creamy pine nuts pasta by Shalu

Coconut rice by Jayashree

Satvik paneer butter masala by Poonam

Moong dal dosa by Ruchi

I have used cashew nuts in the recipe. But you can use almonds if you want. Any unsweetened thick yogurt can be used to make this parwal or pointed gourd curry. I have used homemade curd. To grind poppy seeds easily first dry grind the poppy seeds and then add other ingredients to grind. Or soak the poppy seeds in hot water for 15 minutes or microwave for 1 minutes to make smooth paste.

Recipe

Parwal or pointed gourd – 10 – 12

Ginger – 1/2 inch piece

Green chilli – 2 – 3 or to taste

Curd or yogurt – 4 tablespoon

Poppy seeds or khaskhas – 2 tablespoon

Cashew nuts – 1 tablespoon

Melon seeds – 1 tablespoon

Cumin or jeera powder – 1 teaspoon

Coriander or dhania powder – 1 tablespoon

Kashmiri red chilli powder – 2 teaspoon

Turmeric powder – 1/2 teaspoon + 1/4 teaspoon

Green cardamom – 3

Cloves – 3

Cinnamon – 1/2 inch piece

Bay leaf – 1

Salt to taste

Sugar – 1/2 to 1 teaspoon or to taste

Mustard oil – 3 tablespoon

Ghee or clarified butter – 2 teaspoon

Method

1. Wash the pointed gourd or parwal well. Cut off both the ends. Peel in strips. Make slits on both sides. Parwal should be intact.

2. Rinse again and drain the water. Marinate the parwal with 1/4 teaspoon turmeric powder and little salt. Keep aside.

3. Soak the melon seeds and cashew nuts in hot water. Grind the poppy seeds to make powder or you can also soak the poppy seeds in hot water or microwave for 1 minute.

4. Now grind ginger, green chilli, soaked cashew nuts and melon seeds with poppy seeds. Add little water to make smooth paste. You can also grind ginger and 1 – 2 green chilli separately.

5. In a bowl mix cumin powder, coriander powder, 1/2 teaspoon turmeric powder and Kashmiri red chilli powder with 3 tablespoon water.

6. Crush the green cardamom, cloves and cinnamon in a mortar pestle.

7. Heat mustard oil in a pan or wok. Fry the marinated parwal from all the sides till light brown. Remove from oil.

8. In the same oil add bay leaf and crushed green cardamom, cinnamon and cloves.

9. Stir and add mixture of cumin, coriander, turmeric and Kashmiri red chilli powder. Fry the spices on low heat for 2 – 3 minutes or till oil leaves the sides.

10. Now add all the ground mixture and saute for 2 -3 minutes again. Add fried parwal, salt and sugar. Mix well. Saute till parwal coated with spices. Add 1 cup water and cover the pan. I have made thick gravy but you can add more water to make thin gravy. I sometime do so. You can add 2 – 3 slit green chilli if you want.

11. Cover and cook on low medium heat for 5 – 6 minutes or till the parwal becomes soft. But be careful parwal should be intact.

12. Whisk the curd well. Add well beaten curd in the curry. Remember to keep the flame low while adding curd. Mix well. Cook on low heat for 3 – 4 minutes. You can add little more water if required to make thick gravy. Taste and adjust the seasoning.

13. Add ghee or clarified butter and switch off the heat.

14. Serve with steamed rice, pulao, jeera rice, roti, paratha, puri or any bread.

Notes

1. Add green chilli according to your taste.

2. Almond can be used instead of cashews.

3. Ghee or clarified butter is optional. If you don’t like skip it.

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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Bengali Sabur Khichuri Or Sabudana Khichdi With Moong Dal

Sabur khichuri or Bengali style sabudana khichdi with moong dal. A simple yet delicious flavorful no onion garlic fasting recipe. You can make it with potato, cauliflower, carrot or any vegetable of your choice.

This khichuri is not like North Indian sabudana khichdi but a khichdi with sabudana and moong dal or split yellow lentil. On fasting day we usually take one time meal. And it should be vegetarian and without onion garlic and rice. It may be Luchi, Kachodi or Radhabollobhi with Dum aloo or any no onion garlic curry. But this sabudana khichuri is easy and quick to make and better than deep fried foods. I love it simple but sometimes use cubed and fried potato.

I got this recipe from my loving masimaa Utpala Mallick. Usually I spent all my summer vacation with my masimaa, meshomoshai or uncle and my cousins at Ranchi. Masimaa was an excellent cook. I already shared her Orange steamed sandesh. I was a school going girl at that time and never cooked anything. Once she cooked this khichdi on one of her fasting day. I just loved the taste. When she made it in the second time I noticed the method and ingredients. And I made it first time when my maa and masimaa both were not at home. Still remember their surprised face after tasting the khichuri. Both said its too good and perfect. That was a fasting day so I was feeling very happy to see their happy faces. Both my masimaa and mother are left for heavenly abode. But they are always with me in my heart. Learned a lot from maa and her sisters. Do you remember Misti doi recipe? I got it from my sejomashi Gargi Gupta. I will share some more age old recipes soon. Stay tuned.

Its my contribution to 254 #Foodiemonday bloghop theme is Farali Farmaish suggested by Kalyani Sri who blog at Sizzlingtastebuds. Do visit her blog and YouTube channel for different types of healthy and delicious recipes. I have bookmarked her Coriander garlic walnut pesto and Baked broccoli casserole recipe to try.

Yes we can make luchi puri kachodi anything but this sabudana khichdi is a healthy option for one time meal. After the whole day fasting its better to take something quick and simple food in evening. If you like you can add cubed and fried one potato, fried cauliflower florets, carrot or small pieces of fresh coconut. Add the vegetables before adding water. Vegetables will become soft with dal. Add some more water if using vegetables. You can make the khichdi thick or thin consistency as you like. You can use less ghee or make it with oil and add a dollop of ghee at the end. You can also make it in a pressure cooker. I sometimes do so to save time. You can dry roast the dal before rinsing.

Recipe

Moong dal or yellow split lentil – 1/3 cup

Sabudana or tapioca – 1/4 cup

Grated ginger – 1 teaspoon

Green chilli – 2 – 3

Green cardamom – 2

Cinnamon – 1/2 inch piece

Cloves – 2

Bay leaf – 1

Water – 5 cup

Ghee or clarified butter – 1 – 2 tablespoon

Cumin seeds – 1/2 teaspoon

Turmeric powder – 1/2 teaspoon

Salt to taste

Sugar to taste

Fried cashew nuts and raisins to garnish, optional

Method

1. Rinse the moong dal and sabudana separately. Drain the water and keep aside. I don’t like sabudana much so used less than moong dal. You can use equal quantity or more sabudana and less moong dal. Choice is yours. I have made it one serving so used little less than 1/3 cup moong dal and 1 tablespoon less sabudana.

2. Crush the cardamom, cloves and cinnamon in a mortar pestle.

3. Heat ghee in a wok or pan. You can use half oil and half ghee. 1 tablespoon ghee is sufficient but I have used 2 tablespoon to enhance the flavour. If you don’t want to use ghee, you can make it with only oil. But add at least 1 teaspoon ghee at the end.

4. Fry the cashew nuts if using. Fry till golden brown and transfer on a plate. Now fry the raisins. When raisins puffed up immediately remove from ghee.

5. In the same ghee add cumin seeds, bay leaf, crushed cardamom, cloves and cinnamon. When cumin seeds start to splutter add grated ginger and 1 chopped green chilli.

6. Stir and add drained moong dal. Fry the moong dal. See notes for more options.

7. When dal starts to change colour add water, salt, turmeric powder and 1 – 2 slit green chilli. Mix well. Cover and cook for 15 minutes or till dal becomes soft.

8. Now add drained sabudana and sugar. Mix and cook again for 5 minutes or until sabudana becomes transparent.

9. You can add more water if you want your khichdi little thin consistency. Taste and adjust the seasoning if required. You can add a dollop of ghee at the end.

10. Garnish with coconut slices, fried cashews and raisins. You can also use chopped cilantro or coriander leaves to garnish. Serve hot with Date raisin jaggery chutney with mango bar, Mango raisin chutney, Instant sweet mango pickle , curd or any no onion garlic vegetable curry.

Notes

1. You can add cubed and fried potatoes, fried cauliflower florets, carrot and small pieces of fresh coconut in the khichdi. Add a little more water if using vegetables.

2. You can also use 1 chopped tomato with grated ginger and green chilli.

3. Add green chilli according to your taste.

4. To make it quickly you can cook it in a pressure cooker if you want. Dry roast the dal before rinsing and add everything when cumin seeds start to splutter.

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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Easy Pulao Or One Pot Rice

Easy to make spicy aromatic and delicious pulao. You need only onion, garlic, tomato and some spices to make this one pot meal.

You can use tomato ginger garlic paste if you want. Or use everything finely chopped, grated or minced. Do as per your convenience. This pulao is enough spicy and delicious but you can serve it with raita or any curry. You can also add green peas, sweet corn, cashews or raisins. I kept it simple to serve with mirchi ka salan. But you can add cashew nuts, raisins, green peas or sweet corn if you want. You can get some more rice recipes on this blog. Click on the name below for recipe.

1. Mexican green rice

2. Tricolor rice

3. Carrot rice

4. Mexican rice

5. Beetroot rice and raita

6. Mint rice

7. Spanish moulded rice

8. Aloo chutney pulao

9. Korean rice

10. Corn peas barista fried rice

Sending this post to Facebook group Healthy Wealthy Cuisine.
This time theme is one pot meal suggested by Shalu Jain who blog at Sunny Family Kitchen. Do visit her blog for different types of mouthwatering recipes.
Check out what my fellow bloggers shared on this theme.

Pressure cooker pulao with croutons and cauliflower by Vanitha

Matar paneer by Shalu

Vegetable masala khichdi by Preethi

Mint pulao by Jayashree

Mushroom tikka biryani by Narmadha

Creamy spinach pasta by Swaty

Baby potato pulao by Sasmita

To make this aromatic rice fry the onion, ginger, garlic, tomato and all the spices in a pressure cooker. Add rice gently mix and add water. Pressure cook for 1 whistle and let pressure settle down on it’s own. Your pulao is ready. Simple isn’t it? You can also add some cashew nuts and raisins if you like. I didn’t. I have served it with Mirchi ka salan .

Recipe

Basmati rice – 1 cup

Onion – 1 large, finely chopped

Garlic – 5 – 6 cloves, minced

Ginger – 1 inch piece, grated

Tomato – 2 large, chopped

Green chilli – 2-3 or to taste, chopped

Green cardamom – 3-4

Black cardamom – 1

Cinnamon – 1 inch piece

Cloves – 4

Mace or javitri – 2 strands

Star anise – 1, optional

Bay leaf – 2 medium

Cumin seeds or jeera – 1 teaspoon

Cumin or jeera powder – 1 teaspoon

Coriander or dhania powder – 1 teaspoon

Black pepper powder – 1/2 teaspoon

Red chilli powder – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Cilantro or coriander leaves – 2 tablespoon, chopped

Salt to taste

Oil or ghee – 2 – 3 tablespoon

Water – 1&1/2 cup

Method

1. Rinse and soak the rice in water for 15 minutes. Drain the water and keep aside.

2. Take out the seeds of black cardamom. Discard the outer layer.

3. In a mortal pastel crush green cardamom, seeds of black cardamom, cloves, cinnamon and mace or javitri.

4. Heat oil or ghee in a pressure cooker. You can use only ghee or oil. I have used half ghee and half oil.

5. Add cumin seeds, crushed cardamom, cloves, cinnamon mace, bay leaves and 1 star anise.

6. Now add onion, garlic and green chilli. Fry till onion becomes light brown.

7. Add grated ginger and tomatoes. Stir well. You can also use tomato ginger garlic paste. Add all the spices and salt. Saute till tomato becomes mushy.

8. Add rice and chopped cilantro or coriander leaves. You can also add few mint leaves if you want. Fluff the rice gently.

9. Add water and close the lid. Pressure cook for 1 whistle. After 1 whistle wait for 1 minute and then remove from heat. Remember to switch off the heat before second whistle.

10. Let the pressure settle down on it’s own. Remove the lid and fluff the rice gently. Serve hot with raita or any curry.

Notes

1. Green peas, sweet corn, cashew nuts or raisins can be added in the pulao.

2. You can add more green chilli, black paper or red chilli if you want your pulao more spicy.

3. If you want to cook in open pan add 2 cup of water.

4. You can also make this pulao in rice cooker, instant pot or microwave.

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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Matar Chaat Or Green Peas Curry

Spicy delicious no onion garlic matar chaat or green peas curry. Serve it as a side dish or chaat with green chutney, chopped onion, green chilli, tamarind chutney and a dash of lemon juice. Bhaja moshla or dry roasted mixed spices powder made it aromatic. Get the recipe here. A completely gluten free and vegan recipe. Fasting people can use rock salt.

You can also make it with onion garlic if you want. Just add 1 tablespoon more oil and fry 1 chopped onion and grind few garlic cloves with tomato, ginger and green chilli. But I love without onion garlic version more. You can make according to your choice.

Already shared one dried peas or matar chaat Ghugni.

And some green peas recipe

Matar nimona

Beetroot green with peas and corn

Potato with green peas

Beetroot hummus with green peas

Matar kofta

I have made this curry with green peas but you can also use overnight soaked and boiled dried peas to make it following same method. Make it and enjoy lipsmacking taste as chaat or side dish with puri, paratha, roti or dal chawal.

Recipe

Matar or green peas – 2 cup

Tomato – 1 medium

Green chilli – 3 – 4 or to taste

Ginger – 1 inch piece

Fresh coconut – 2 tablespoon grated, optional

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Chaat masala – 1 teaspoon

Amchur or dry mango powder – 1 teaspoon

Bhaja moshla or roasted spice powder – 1 teaspoon

Oil – 1 tablespoon

Salt to taste

Water – 1/2 cup

Lemon juice – 2 teaspoon or to taste

Method

1. Grind tomato, ginger and 1 or 2 green chilli. Use green chilli according to your taste. Make a smooth paste.

2. Heat oil in a pan. I have used mustard oil but you can use any oil. For onion garlic version see notes.

3. Add ground paste, cumin powder, coriander powder and turmeric powder. Saute till the mixture dried up.

4. Add boiled or frozen green peas, salt and grated coconut if using. Saute for 1 – 2 minutes or till dried up completely.

5. Add water and let it boil. When it starts to rolling boil reduce the heat. Add 2 slit green chilli and cover. Cook on simmer for 10 minutes. You can add more water if require but don’t make it runny, curry should be thick.

6. After 10 minutes add bhaja moshla or dry roasted and powdered spices and lemon juice. Mix well and remove from heat.

7. Taste and adjust salt and lemon juice. Garnish with cilantro or coriander leaves and grated coconut. You can also garnish with ginger julienne and chopped onion.

8. Serve hot with lemon wedges and onion slices.

Notes

1. Add green chilli according to your taste.

2. Few garlic cloves can be added while grinding ginger, green chilli and tomato.

3. To add onion heat 1 tablespoon more oil. And fry 1 finely chopped onion till brown then add ground tomato, chilli, ginger and garlic.

4. 2 teaspoon tamarind paste can be used instead of chaat masala or amchur powder.

Adapted this recipe from the blog of Jolly Makkar. And this recipe is a part of recipe challenge month for this April month. I have used green peas instead of dried peas.

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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Mango Jackfruit Or Aam Kathal

Mango jackfruit or aam kathal. A lipsmackingly delicious no onion garlic dry curry to serve as a side dish. Tanginess of raw mango and flavour of mustard made this curry absolutely delicious.

A completely gluten free and vegan side dish. You have to boil the jackfruit pieces with salt and turmeric. You can do it in advance and keep in refrigerator to make it quickly. Earlier shared Kathal paneer kofta with raw jackfruit.

Raw jackfruit is not only delicious but also very nutritious.

While the health benefits of the ripe jackfruit have been detailed time and again, we often underestimate the goodness that is packed in the raw jackfruit! Popularly known as kathal, it is not just sumptuous but offers a staggering nutritional profile. Let’s take a look at why you should be digging in. 1. High in protein

2. Low-Calorie

3. Boost immunity

4. Aids heart health

5. A Great Meat Substitute

To read more about health benefits of raw jackfruit click here.

And vitamin C enriched raw mango made this jackfruit curry lipsmacking. Sending this post to A to Z challenge, a challenge initiated on Facebook Group, created by Jolly and Vidya. 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 M. Sharing this mango jackfruit dry curry for letter M.

I love this easy to make dry curry. Don’t try to make it in less oil. Mango and raw jackfruit should be fried well. So use 3 to 4 tablespoon. Better to use mustard oil. You can use any oil but mustard oil will give better taste. I have used mustard powder, you can also use mustard seeds. Soak the seeds in little water and grind into a fine paste. Boil the jackfruit with salt and turmeric till fork tender. Don’t make jackfruit mushy.

Video recipe of this lipsmackingly delicious aam kathal

Recipe

Kathal or raw jackfruit – 250 gram,cubed

Raw mango – 1

Ginger paste – 1 teaspoon

Mustard seeds – 1/2 teaspoon

Dry red chilli – 2

Mustard powder – 1 & 1/2 tablespoon

Salt to taste

Sugar to taste

Turmeric powder – 1/2 teaspoon

Mustard oil – 3 – 4 tablespoon

Kashmiri red chilli powder – 2 teaspoon

Method

1. Boil the jackfruit with water, salt and turmeric powder. Boil till fork tender. Jackfruit pieces shouldn’t be mushy. Drain the water and keep aside.

2. Soak mustard powder in 3 tablespoon water.

3. Cut the mango in big pieces. Make half lengthwise. Discard the seed and cut each half into 4 pieces.

4. Heat mustard oil in a pan. Add mustard seeds and dry red chilli.

5. Add raw mango pieces. Fry till mango change it’s colour.

6. Add soaked mustard powder, ginger paste, Kashmiri red chilli powder and sugar. Mix well.

7. Add boiled jackfruit pieces and salt. Fry till jackfruit pieces becomes light brown. Stir constantly.

8. Taste and adjust salt. Your delicious aam kathal is ready. Serve with roti, paratha, naan puri or dal chawal.

Notes

1. Soaked and ground mustard seeds can be used instead of mustard powder. Or grind the mustard seeds with 1/4 teaspoon salt into fine powder. Add 4 tablespoon water and blend again to make smooth paste.

2. Break the dry red chilli while adding in oil to make the curry spicy.

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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Gobhi Palak Paneer Or Cauliflower With Spinach And Cottage Cheese

Gobhi palak paneer or cauliflower with spinach and cottage cheese.
A spicy, rich and delicious curry to serve with any type of bread or rice.
Paneer, cashew nuts, melon seeds and spices made this cauliflower curry rich spicy and mouthwatering.

You may like some more cauliflower recipes on this blog.

1. Cauliflower with ginger julienne

2. Cauliflower with coconut and poppy seeds

3. Fulkopir paturi

4. Spicy cauliflower stir fry

Monday again and our this week’s 228 #Foodiemonday bloghop theme is winter delight suggested by Priya Iyer who blog at The World Through My Eyes. Priya is a very talented blogger and a very dear friend. Do visit her space for lots of healthy and yummy recipes. I love her healthy and delicious recipes. Recently loved her Thai pineapple salad. I am going to try it soon.

I have used two winter special vegetables cauliflower and spinach in this curry. We can get all the vegetables round the year these days. But seasonal vegetables taste best. This curry is also perfect for a party side dish. Its goes well with any type of Indian bread or rice dishes. Sauteed and ground onion, tomatoes, garlic, ginger, chili, cashews, melon seeds, cardamom, cinnamon and cloves made this curry thick, creamy and delicious.

Recipe

Cauliflower – 1, medium

Spinach – 100 grams

Paneer or cottage cheese – 1 cup, crumbled

Cashew nuts – 7 – 8

Melon seeds – 2 tablespoon

Onion – 1 large, sliced

Garlic cloves – 5 – 6

Ginger – 1 inch piece

Tomato – 2 medium, chopped

Green chilli – 3 – 4 or to taste, chopped

Green cardamom – 2

Cinnamon – 1 inch piece

Cloves – 3

Oil – 4 tablespoon

Salt to taste

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Method

1. Cut the cauliflower in small florets. Rinse well and keep aside.

2. Clean wash and chop the spinach.

3. Peel and chop the ginger and garlic roughly.

4. Heat 2 tablespoon oil in a pan. Add green cardamom, cloves and cinnamon.
Add sliced onion, chopped green chilli, ginger and garlic. Fry until onion becomes brown.

5. Add chopped tomatoes and saute till tomatoes becomes mushy.

6. Add cashew nuts, melon seeds and chopped spinach. You can use almond instead of cashew nuts if you want. Use soaked and peeled almonds if using.
Saute till spinach cooked well.

7. Add crumbled paneer or cottage cheese. I have used homemade paneer or cottage cheese. Mix well and saute for 2 minutes. Let the mixture cool down.

8. Now grind into a smooth paste with the help of little water.

9. Heat remaining 2 tablespoon oil in a pan. Add cauliflower florets and salt. Fry till the florets becomes golden brown.

10. Add ground mixture, cumin powder, coriander powder, turmeric powder and garam masala powder. Mix well.
Saute for 2 minutes or till dried up.

11. Add 2 cup water and mix. When it starts to rolling boil reduce the heat. Cover and cook on simmer for 15 minutes or until the cauliflower becomes tender. Stir in between.

12. Taste and adjust salt if require. You can add little more water if you want more gravy. Or if you want thick gravy or dry curry cook for some more time.
When you get your desired consistency remove from heat.

13. Garnish with onion rings and cilantro or coriander leaves. Serve with steamed rice, pulao, fried rice, jeera rice, roti, paratha, naan, puri or any bread.

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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Gol Papdi Or Gur Papdi/Sukhdi

Gol papdi or gur papdi or sukhdi.
A delicious, flavorful and very easy to make barfi from Gujarati cuisine. You need only 3 main ingredients. Whole wheat flour, ghee and jaggery. A perfect winter delicacy.

You have to fry the flour with ghee carefully. Flame should be low and fry till the flour becomes golden brown. It will take 12 – 15 minutes. After removing from heat mix everything and set on a greased plate to set. Easy isn’t it ☺️

Garnishing is optional, it will also taste great without garnish. But I like to sprinkle some sliced almonds for extra crunch. You can also add sliced almonds, cashews or pistachios in flour.
You may like some more barfi recipes on this blog.

1. Chocolate cardamom fudge

2. Moong dal barfi

3. Mango litchi fudge or barfi

4. Chocolate barfi or fudge

5. Coconut barfi or fudge

6. Date palm jaggery and coconut barfi

7. Date walnut fudge or barfi

8. Sugar free carrot bottle gourd fudge or barfi

9. Apple coconut fudge or barfi

Sending this post to Facebook group recipe swap challenge initiated by Jolly and Vidya.
We have to recreate a recipe from a fellow blogger’s blog. This month my partner is Sandhya Ramakrishnan who blog at My cooking journey.
Do visit her space for many tempting recipes she shared.

This month we have to choose a dessert recipe from our partner’s blog. While searching for a dessert on Sandhya’s blog loved this Gol papdi recipe. Immediately decided to make this easy and delicious looking wheat barfi or gol papdi.

Recipe

Whole wheat flour or atta – 1/2 cup

Powdered or grated jaggery – 1/3 cup

Ghee / clarified butter – 4 tablespoon

Cardamom powder – 1/4 tsp

Nutmeg or jaefal powder – a pinch, optional

Almond and pistachio slices to garnish

Method

1. Grease a plate with ghee and keep aside.

2. Heat ghee or clarified butter in a pan. Add whole wheat flour or atta. Fry on low heat till flour becomes golden brown. Stir constantly. It will take 12-15 minutes.

3. When the flour becomes golden brown remove from heat. Add cardamom powder and nutmeg powder. You can also add sliced almonds, cashews or pistachios in the flour. I didn’t. Mix well.

4. Now add the jaggery. Use grated jaggery or fine powder.

5. Mix and immediatly pour the mixture into the greased plate. Press with a spatula and spread the mixture evenly.

6. Sprinkle almond and pistachio slices.
Cut into square or diamond shape when still warm.

7. Let it cool down. Serve immediately or store in a airtight container for later use.

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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Rice Kheer Or Pudding

Rice kheer or pudding. Thick creamy rice kheer taste devine. Little salted butter will make your kheer absolutely delicious. Try once and you will know the difference in taste because of salted butter.

Little rice with thickened milk, dry fruits and cardamom made this kheer or pudding heavenly. Sometimes I also use little rose water with cardamom powder to make the kheer more aromatic.

Celebrating Raksha Bandhan today.

Raksha bandhan is a Hindu festival that celebrates the love and duty between brothers and sisters.

It is called Rakhi in many parts of India.
The festival falls on the full moon day of the Shravan month. On this day sisters tie a rakhi ( sacred thread) on her brother’s wrist. This symbolizes the sisters love and prayer for her brother’s well-being and the brother’s lifelong vow to protect her.

So on this auspicious day we have to make some sweet dish.
Sharing my brother’s favourite rice pudding or rice kheer today.
A rich creamy dessert made of rice and milk. To make rich creamy texture don’t add too much rice. Very little rice cooked with milk till milk thickened and rice should be mixed well. Keep stirring to get smooth creamy texture. Saffron is optional, you can skip it. You can also add little rose water or kewra water if you like the flavour. And salted butter will make your kheer heavenly.

Recipe

Full cream milk – 7 cup

Rice – 3 tablespoon

Salted butter – 1 teaspoon

Cardamom powder – 1 teaspoon

Cashew nuts – 2 tablespoon

Raisins – 2 tablespoon

Saffron – a small pinch, optional

Sugar – 1/4 cup or to taste

Method

1. Rinse the rice properly. Drain and marinate with salted butter. Keep aside.

2.Soak the raisins in water.

3. Cut the cashew nuts into half.

4. Heat milk and let it boil.

5. When it starts to rolling boil add rice. Also add saffron if using. Mix well.

6. Reduce the heat. Let it cook on simmer. Stir in-between and scrape the sides of the pan. Keep stirring to get smooth creamy texture.

7. Cook on low flame till the milk thicken. Now add the sugar. If you like your kheer lightly sweetened add 1 tablespoon less sugar. Stir well.

8. Add cashew nuts and raisins. Taste and add 1 tablespoon sugar if require.
When the kheer get rich creamy texture switch off the flame. Kheer should be thick but flowing. It will becomes more thick when cool.

9. Add cardamom powder. Mix well.
Let it cool down.

10. Garnish with saffron strands, cashew nuts and raisins. You can also sprinkle shredded almonds.

11. Serve rich creamy rice pudding or kheer chilled or room temperature. Enjoy the divine taste.

Notes

1. You can use rose or kewra water with cardamom powder if you like the flavour.

2. You can use 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 hashtag, #batterupwithsujata
I would love to see your creations.

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