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.
Please visit my facebook page and hit the like button to get the latest update
Facebook page
Follow on
Twitter

Instagram

Pinterest

Cucumber Curry / Fasting Recipe

Cucumber curry.
An easy and delicious recipe for fasting days. You can serve it with sabudana khichdi or any fasting foods. Or enjoy it bowl full without anything as I did. Coconut, almond, green chilli and kokum made it super yummy.
Got this recipe from Mahesh Khole. Remember Mahesh who shared his Bombay duck fry on this blog as a guest post.
He gave me the recipe one year ago. Made it many times. Today sharing it with my readers.

Low calorie cucumber is best for fasting days.
Though commonly thought to be a vegetable, cucumber is actually a fruit.
It’s high in beneficial nutrients, as well as certain plant compounds and antioxidants that may help treat and even prevent some conditions.
Also, cucumbers are low in calories and contain a good amount of water and soluble fiber, making them ideal for promoting hydration and aiding in weight loss.
Cucumbers are a refreshing, nutritious and incredibly versatile addition to any diet.
They are low in calories but contain many important vitamins and minerals, as well as a high water content.
Eating cucumbers may lead to many potential health benefits, including weight loss, balanced hydration, digestive regularity and lower blood sugar levels.
To read more about cucumber benefits click here.

Our this week’s 191 #Foodiemonday bloghop theme is #dahidelight suggested by Priya Iyer who blog at The world through my eyes. Check out her blog for traditional and authentic recipes.

Recipe is very simple. I have added almond and melon seeds for thickness of the gravy and little ginger for taste. Mahesh suggested to add butter milk. But I have used curd, you can use buttermilk or can skip both. If you don’t have kokum then no problem you can also make it without kokum. First time I made it without kokum. If you are making it without kokum don’t skip curd. For fasting foods we use ghee or clarified butter but you can also use oil if you want.

Recipe

Cucumber – 2

Coconut – 1/4 cup, grated or finely chopped

Melon seeds – 2 tablespoon

Almond – 8-10

Dry red chilli – 1

Cumin seeds – 1 teaspoon

Peanut – 2 – 3 tablespoon, dry roasted and crushed

Curd – 1/3 cup

Green chilli – 1 – 2

Grated ginger – 1/2 teaspoon, optional

Kokum – 1 – 2 pieces

Slit green chilli – 2

Ghee or clarified butter – 1 tablespoon

Rock salt and sugar to taste

Method

1. Rinse and peel the cucumber. Cut in cubes.
Taste before cutting. It should not be bitter.

2. Soak the almonds in hot water. Peel when cool.

3. Grind coconut, ginger, green chilli, peeled almond and melon seeds all together. Make a smooth paste.

4. Heat ghee or clarified butter in a pan.

5. Add cumin seeds and dry red chilli.
When the seeds crackle add cubed cucumber and rock salt.

6. Saute till moisture of cucumber evaporate and dried up.

7. Add the ground paste. Saute for 1-2 minutes.

8. Add well beaten curd, water, 2 slit green chilli, kokum and sugar.

9. When it starts to rolling boil reduce the heat. Cover and cook on simmer for 10 minutes. Stir in between.

10. Remove the cover. There should be thick gravy. If it runny cook on high heat for a few minutes more.

11. Add roasted and crushed peanuts and mix.

12. Taste and adjust the seasoning and remove from heat.
Your cucumber curry is ready.

13. Garnish with almond and chilli. You can garnish with coriander leaves if you like.

14. Serve hot bowl full or serve with sabudana khichdi.

Notes
1. Add chilli according to your taste.
2. If you want you can skip curd.

3. Cashew nuts can be used instead of almond.

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
Facebook page
Follow on
Twitter

Instagram

https://in.pinterest.com/sujataroy1291

Shakkarai Pongal

Sakkarai pongal.
A delicious dessert from Tamil cuisine.
Pongal is a popular rice dish, originating from Tamil Nadu. In Tamil “pongal” ” means to ” boil over ” or “spill over”.
Sakkarai pongal (literally sweet pongal) is generally prepared in temples as a prasadam, (an offering made to a deity). This type of pongal is also made during Pongal festival in Tamil Nadu.
Ingredients can include rice, coconut and mung bean. Sakarai pongal is traditionally sweetened with jaggery, which gives the pongal a brown colour, though it can be sweetened with white sugar instead.
Source – Wikipedia

This post is going to be a part of a 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 very talented blogger Priya Iyer who blog at My word through my eyes.
Check out her space for delicious and authentic recipes. I have selected this recipe Classic shakkari pongal from her space.

 

FB_IMG_1528680062514.jpg

I love the aroma of ghee fried moong dal. So I have fried the dal. This dessert is not only delicious but aromatic. I am sure you will love the taste and flavour. Jaggery, ghee fried moong dal, cardamom and nutmeg made this dessert super yummy and aromatic. Nutmeg is optional if you don’t like, then you can skip it. If you want to make it vegan then skip milk and use water instead.

Recipe

Rice – 1/4 cup

Moong dal or yellow lentil – 1/4 cup

Jaggery powder – 1/3 cup + 2 tablespoon

Ghee or clarified butter – 1 – 2 tablespoon

Coconut – 1/4 cup, grated

Water – 2 cup

Cashew – 2 tablespoon, broken

Raisins – 2 tablespoon

Milk – 1 & 1/2 cup

Cardamom powder – 1/2 teaspoon

Nutmeg powder – 1/4 teaspoon, optional

Method

1. Rinse and drain the rice and dal separately.

2. Heat ghee in a pan add the cashew nuts. Fry till the cashews becomes light brown. Remove from ghee.

3. Now fry the raisins. When the raisins fluff up immediately remove from ghee.

4. In the same pan add drained moong dal. Fry till the dal starts to change it’s colour.

5. Add the rice and fry with dal for a few seconds.

6. Transfer the fried rice and dal in a pressure cooker. You can also fry the dry fruits, rice and dal in pressure cooker.

7. Add 2 cup water in pressure cooker. Close the lid and cook for 4 whistle or till rice and dal becomes soft.
Let the pressure settle down on it’s own.

8. Open the pressure cooker. Mash the rice and dal with a spatula or ladle.

9. Add milk and let it boil. When it starts to boil, add grated fresh coconut and reduce the heat.

10. Cook on simmer for 10 minutes or till you get your desired consistency. Keep stirring.

11. Don’t make it dry. It will dry up when cool. Keep the consistency like kheer or rice pudding.

12. Add jaggery powder and mix. I like less sweat but if you like your shakkari pongal more sweet then taste and add 1 tablespoon more jaggery powder if require.

13. Add fried cashews, raisins, cardamom powder and nutmeg powder. Mix well and remove from heat. Nutmeg is optional if you don’t like the flavour, then you can skip it.

14. If it’s become too dry add little more milk or water.
Your shakkari pongal is ready. Serve warm or cold. It will be delicious in both ways.

Notes

1. If you want to make it dairy free, then omit milk and use only water.

2. Colour of this dessert depends on the colour of the jaggery you are using.

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
Facebook page
Follow on
Twitter
Instagram
https://in.pinterest.com/sujataroy1291

Tender Drumstick Potato Dry Curry With Bengali Five Spices / Sojne Data Chochchori

Tender drumstick potato dry curry with Bengali five spices or sojne data chochchori.
A very simple yet delicious Bengali recipe using panch phoran or Bengali five spices which is consists of fenugreek seeds or methi, Nigella seed or kalaunji, cumin seed or jeera, mustard seed or sarso and fennel seed or sounf.

You don’t need much spices to make it. You need only turmeric powder, mustard powder and red chilli powder to make this delicious dry curry with tender drumstick and potatoes.

The drumstick or moringa plant is one of those rare species, where every part is beneficial for health and wellness. While the world celebrates moringa leaves and moringa powder as superfoods, the stalks are equally powerful, and have been used since time immemorial in Indian kitchens to add a dash of health to your diet.
Drumsticks are rich in two vital nutrients that are essential to bone health, keeping osteoporosis and osteoarthritis at bay. Calcium and iron are both minerals that are known to enhance the quality of your bones, so consuming an adequate amount of drumsticks can really help with that.
Source

I have used mustard powder in it. You can use mustard paste if you want. You can skip potatoes if you don’t like potatoes. Make it with only drumsticks and enjoy the delicious flavourful drumstick dry curry. Or you can add eggplant and pumpkin with potatoes in this drumstick curry.

Recipe

Tender drumstick – 200 gram

Potatoes – 3 – 4

Tomato – 1 large, chopped

Panch phoran or Bengali five spices – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Red chilli powder – 1 teaspoon

Salt to taste

Mustard powder – 1 tablespoon

Mustard oil – 2 tablespoon

Water – 1 & 1/2 cup + 4 tablespoon

Method

1. Peel and cut the potatoes into lengthwise.

2. Wash the tender drumsticks well. Cut and discard the both ends. Chop the drumsticks into 1 inch pieces.

3. Mix 1 tablespoon mustard powder with 4 tablespoon water. Stir and keep aside.

4. Heat mustard oil in a pan or wok. Add panch phoran.
Panch phoran consists of fenugreek seeds or methi, Nigella seed or kalaunji, cumin seed or jeera, mustard seed or sarso and fennel seed or sounf.

5. Let the seeds splutter. Now add potatoes.

6. Fry the potatoes for 2 minutes or till the potatoes starts to charge it’s colour.

7. Add chopped drumsticks. Saute for 2 minutes more.

8. Add salt, turmeric powder and red chilli powder mix well.

9. Add soaked mustard powder and water and cover the pan. Cook till the potatoes and drumsticks becomes soft and dried up.

10. Remove from heat.
Garnish with coriander leaves.
Serve with steamed rice or Indian flat bread.

Note

You can also add eggplant and pumpkin with potatoes.

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
Facebook page
Follow on
Twitter
Instagram
https://in.pinterest.com/sujataroy1291

Green Chickpea Or Hara Chana Curry / Ghugni

Green chickpea or hara chana curry or ghugni.
A very simple and easy yet delicious curry. We usually make ghugni with white peas. But its with green chickpeas. You don’t need to soak or boil. These fresh green chickpeas are tender and tasty. You can enjoy these as a chaat with black or pink salt, chaat masala, lemon juice and chopped onion. Or make ghugni like this.

Green Chickpeas are young garbanzo beans harvested at their peak of freshness and are nutrition packed!
They are high in fibre, and naturally low in fat, saturated fat, cholesterol, and sodium, promoting a healthy heart.
Being an excellent source of fibre, green chickpeas beans contribute to satiety, helping to maintain a healthy weight. They are an excellent source of folate (vitamin B9) and contain antioxidant vitamins A & C along with good-for-you phytonutrients. They are an all-natural non-allergenic fresh source of protein. A good source of iron, they contain other minerals such as magnesium, potassium, and calcium for healthy blood and bones.
Green Chickpeas are NON-GMO, gluten free and allergen free.
To read more about green chickpeas click here.

I have shared some of my brother’s recipe on my blog. But this time I got the recipe from my sister in law Arunima Gupta. I always get the aroma of my mother’s foods in her cooking.
Its a no onion recipe but used garlic. If you want you can omit garlic. It will be equally delicious without garlic.

Recipe

Green chickpea – 250 gram

Tomato – 2 large, chopped

Green chilli – 2 – 3

Ginger – 1 inch piece

Garlic – 3 – 4 cloves

Salt to taste

Cumin seeds – 1/2 teaspoon, optional

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Oil – 2 tablespoon

Ghee or clarified butter – 2 teaspoon

Water – 1 & 1/2 cup

Method

1. Grind ginger, green chilli and tomato. Make a smooth paste.

2. Rinse and drain the green chickpeas and keep aside.

3. Heat oil in a pan. Add cumin seeds if using.

4. When the seeds starts to splutter add the ground paste.

5. Saute and add cumin powder, coriander powder, turmeric powder and kashmiri red chilli powder.

6. If you don’t have kashmiri red chilli powder then soak 3 dry red chilli in little water for 20 – 25 minutes. Blend in your blender or mixer grinder. Strain the water with a sieve and add in the curry. Its my brother’s method I have mentioned in my broccoli malai curry recipe.
My sister in law also used it. But I have used kashmiri red chilli powder this time.

7. Saute the spices until oil leaves the sides.

8. Add green chickpeas and salt. Saute for 2 minutes or till dried up.

9. Add water and when it starts to rolling boil reduce the heat. Cover and cook on simmer for 10 – 15 minutes. Stir in between.

9. Remove the cover. If it runny cook on high heat for a few minutes or till you get your desired consistency. It should be thick curry.

10. Or if you want more gravy then you can add little more water.

11. Add a dollop of ghee or clarified butter, mix and remove from heat.

12. Serve hot with lemon wedges and finely chopped onion or onion slices.

Notes
1. If you want you can skip garlic. And make no onion garlic curry.
2. Use 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.
Please visit my facebook page and hit the like button to get the latest update
Facebook page
Follow on

Twitter

Instagram

https://in.pinterest.com/sujataroy1291

Blackberry Preserve Stuffed Gluten Free Cherry Cupcake

Blackberry preserve stuffed gluten free eggless cherry cupcake with buckwheat flour, cornmeal, soyabean flour and almond.
Soft moist and superbly delicious cupcakes. If you want you can also make single cake with this recipe.

I love to try different flour in my bakes. Soyabean flour is a super hit. Soya flour makes the cake super soft. This time used buckwheat flour or kuttu ka atta. Usually used in fasting foods.

The antioxidant and fiber content of this food lends itself to a number of significant health benefits. Here is an overview of the top 6 nutritional benefits of this pseudocereal.
1. Improved Heart Health.
2. Reduced Blood Sugar.
3. Gluten Free and Non-Allergenic.
4. Rich in Dietary Fiber.
5. Protects Against Cancer.
6. Source of Vegetarian Protein.
To read more about buckwheat flour click here.

Recently saw a post of a very talented chef Surjendra Krishna Chakrabarti. Surjendra served Bacon Muffins with Blueberry Sauce. I loved the idea but I stuffed the cupcakes with blackberry preserve. I have some blackberry preserve in my pantry so used it. Thanks chef for the idea. And thanks to Bhuira Jam for sending me this delicious blackberry preserve. Already used it in my Dundee cake.

This blackberry preserve stuffed gluten free cupcakes are a super hit among my family and friends.
You may like some more stuffed bake on this blog.

Eggless rasgulla cupcakes

Eggless orange muffins with chocolate inside

Our this week’s 190 #Foodiemonday bloghop theme is Mini cake suggested by Preethi Prasad who blog at Preethi cuisine.
Do visit her space for delicious recipes she shared.

I have used three gluten free flours and almond in these cupcakes. Cornmeal, buckwheat flour and Soyabean flour. If you don’t have any of these flour then you can substitute them with any other flour like oatmeal, almond flour or any other gluten free flour. Or you can also use whole wheat flour or refined flour. But try to use little Soyabean flour in your cake. Soyabean flour will make your cake super soft and moist.

Recipe

Buckwheat flour – 1/2 cup

Cornmeal – 1/2 cup + 1 tablespoon

Soyabean flour – 1/2 cup

Almond – 1/4 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Oil – 1/3 cup

Vinegar – 1 tablespoon

Milk – 3/4 cup

Cherry – 1/2 cup, pitted and quartered

Cherry juice or syrup – 1/4 cup

Vanilla essence – 1 teaspoon

Glazed or candied Cherry for topping – 6

Method

1. Preheat the oven at 180°.

2. Grease the cupcake moulds or line with cupcake liner.

3. Mix 1 tablespoon cornmeal in the quartered cherries.

4. Grind the almonds into fine powder.

5. Mix Vinegar with room temperature or slightly warm milk and keep aside.

6. Sift the buckwheat flour first.

7. Then sift again with Soyabean flour, cornmeal, baking powder and soda.

8. In a large bowl whisk oil, powdered sugar and cherry juice or syrup. I have used canned cherry so used the syrup but if you are using fresh cherry use cherry juice.

9. Add vanilla essence and whisk well.

10. Now add all the dry ingredients gradually. First add half of the flours, and mix then add remaining half, ground almonds and mix well. Don’t overdo. Just make a lump free smooth batter.

11. Fold in the cherry pieces.

12. Pour the batter into the cupcake moulds.Fill 1/4 of the moulds.

13. Place 1 teaspoon blackberry preserve in the middle. If you don’t have blackberry preserve then you can use any fruit jam of your choice.

14. Pour the batter again over blackberry preserve. Fill the moulds 3/4.

15. Tap the moulds gently on your kitchen counter.

16. Place half candied or glazed cherry in the middle of every cupcakes.

17. Bake in the preheated oven at 180° on middle rack for 15 – 20 minutes.

18. Check with a toothpick. Insert a toothpick in the middle of a cupcake. Toothpick should comes out clean. If not bake for few minutes more.

19. Let the cupcakes cool down before serving.
Enjoy the soft, moist, delicious and blackberry preserve or jam filled cupcakes.
Happy baking 😊

Notes

1. Any flour can be used instead of these gluten free flour.

2. You can use any fruit jam instead of blackberry preserve.

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
Facebook page
Follow on
Twitter

Instagram

Pinterest

Red Lentil Soup

Red lentil soup.
A delicious comforting and flavourful soup. Very easy to make and nutritious. Serve it as a comforting meal with a dash of lemon juice or serve it with rice or bread.

Earlier made a Lebanese lentil soup with whole red lentils and loved the taste so tried this with red lentils. Its equally delicious.

You may like some more lentil recipes in this blog.

Lebanese Lentil Lemon Soup

Beetroot dal or lentil curry

Whole Masoor dal or brown or red lentils

Red lentil fritters in sour gravy

Red lentils, also known as Masoor dal, are an extremely popular lentil in India. They are grown all over the country and consumed for their various health benefits. Red lentils are extremely good for your skin and can prevent issues like rapid ageing and acne. They can also be used to lighten the skin and get rid of tans. Red lentils promote weight loss and are very good for your digestion due to the high amounts of fiber present in this lentil. It is good for diabetics as it regulates the random spikes and drops in the glucose level in the blood. It is abundantly rich in proteins and minerals, which help boost various systems in your body. It is very good for your bones, teeth, and eyesight because of this. It can reduce the risk of cancer due to its anticancer properties and is known for reducing bowel, colon, lung, and breast cancer risks. Moreover, due to its high antioxidant content, it is very beneficial for your immune system and can help prevent a ton of diseases and infections.
Read more about red lentil here.

This lemon flavoured lentil soup is very easy to make. You can use your pressure cooker to make it. But better to cook in open pot for taste. Soup will be more tasty if you will cook it in open pot.

Recipe

Red lentils or Masoor dal – 1 cup

Carrot – 2 medium

Potato – 1, optional

Onion – 1, finely chopped

Bay leaf – 1

Garlic – 3 – 4, minced

Ginger – 1 inch piece, grated

Tomato – 1, chopped

Baby spinach – 100 gram, chopped

Cilantro or coriander leaves – handful, chopped

Cumin powder – 1 teaspoon

Turmeric powder – 1/2 cup

Dried mint leaves – 3 tablespoon, crushed

Black pepper powder – 1 teaspoon or to taste

Salt to taste

Oil – 2 tablespoon

Water – 5 cup

Lemon juice – 2 teaspoon

Zest of 1 lemon

Method

1. Peel and cut the carrot and potato in cubes.

2. Rinse and chop the spinach.

3. Heat oil in a pan or wok. Add onion and garlic. Fry till the onion becomes translucent.

4. Add grated ginger, carrot, and potato. Saute for 2 minutes.

5. Now add spinach and tomato. Saute for 2 – 3 minutes or till the tomato becomes soft.

6. Add lentils, salt, cumin powder and black pepper powder. Mix well.

7. Add water and crushed dried mint leaves. Let it boil.

8. When it starts to rolling boil reduce the heat. Cook on low heat till lentils becomes soft. It will take 25 – 30 minutes. Don’t cover the pan.

9. When lentils becomes soft add lemon zest and lemon juice. You can add more water if require.

10. Remove from heat. Taste and adjust the seasoning. Add more lemon juice if require.

11. Garnish with mint and coriander leaves, lemon wedges and chopped tomatoes or fresh red chilli. I have used small pieces of fresh red chilli.

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
Facebook page
Follow on
Twitter

Instagram

https://in.pinterest.com/sujataroy1291