Tomato Saar

Tomato saar.
Delicious spicy curry with ripe tomatoes from Maharashtra cuisine.

According to Wikipedia Maharashtra is the name of a state of India and its language is Marathi. In area it is the third-biggest state of India. Mumbai is the capital of Maharashtra. Pune is the cultural and educational capital.
The food of Maharashtra is different in each place. The people in the Konkan region eat more rice and the ones near the ocean eat a lot of fish. In eastern Maharashtra, most people eat a lot of wheat, jowar, and bajra. Other important things people eat in Maharashtra are lentils, onions, tomatoes, potatoes, chilies, garlic, ginger, and aamras. Many people also eat chicken and mutton.

Tomato is known scientifically as Solanum lycopersicum, the tomato is the berry of a plant from the nightshade family, native to South America. Despite technically being a fruit, the tomato is generally categorized as a vegetable.

Tomatoes are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer.

They are also a great source of vitamin C, potassium, folate and vitamin K.
Source

This month in Shhhhh cooking secretly challenge facebook group we are sharing different dishes from Maharashtra cuisine. In this group members are paired up every month. And the pairs give each other two secret ingredients. This month my partner is Priya Mahesh. Who blog at Www.at200deg.com
Priya gave me two easy to use ingredients hing or asafoetida and jeera or cumin. And I gave her turmeric and ginger. Check out her blog for the amazing recipe she shared with these ingredients.

You may like some more tomato recipes here

Marinara sauce

Tomato coconut chickpea curry

Onion tomato chutney or dip

Tomato cilantro egg drop soup

Bitter gourd with tomato

This tomato saar goes well with hot steamed rice. I have added kokum in it. I love the mild tangy taste of kokum. But if you don’t have kokum, use tamarind paste or you can skip it if you don’t like tangy taste.

Recipe

Tomato – 4 medium

Water – 2 cup

Ginger – 1/2 inch piece

Green chilli – 2

Cumin powder – 1 teaspoon

Coconut – 1/2 cup, finely chopped or grated

Oil – 2 tablespoon

Mustard seeds – 1/2 teaspoon

Cumin seeds – 1/2 teaspoon

Curry leaves – 12

Dry red chilli – 1

Hing or asafoetida – a pinch

Turmeric powder – 1/4 teaspoon

Jaggery powder or sugar – 1/2 teaspoon

Kokum – 2 – 3 pieces, optional

Cilantro or coriander leaves – 1 tablespoon, chopped + to garnish

Method

1. Wash the tomatoes well. Make a cross-shaped incision or make X with a knife at one end. Don’t make too deep cut.

2. Boil 2 cup water in a pan. Add the tomatoes in it. Boil for 6 – 8 minutes or until the skin starts to separate. Don’t discard the water we will use it.

3. Let the tomatoes cool down. Discard the stem. Peel and grind into a smooth paste.

4. Grind the coconut, green chilli and ginger. Make a smooth paste. You can add 2 – 3 garlic cloves if you want. I didn’t.

5. Add cumin powder and keep aside. If you are using whole cumin add it with coconut, chilli and ginger and grind.

6. Heat oil in a pan. Add mustard seeds.

7. When the seeds start to splutter add cumin seeds and let them splutter.

8. Add dry red chilli. Now add hing or asafoetida and curry leaves.

9. Add coconut, chilli, ginger, cumin paste and turmeric powder. Mix well.

10. Saute till the mixture dried up.

11. Add ground tomatoes, salt, kokum and chopped cilantro or coriander leaves. Mix well.

12. Add the water we have used to boil tomatoes. When it starts to rolling boil reduce the heat. Cook on simmer for 10 minutes.

13. Remove from heat. Garnish with coriander leaves.

14. Serve hot with steamed rice.

Notes

1. Add green chilli according to your taste.
2. If you don’t have kokum then you can use 1 teaspoon tamarind paste or if you don’t like tangy taste skip it.
3. Use fully ripe red tomatoes to make tomato saar.

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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Rosti Or Swiss Potato Pancake

IMG_20181124_135306_20181124211607947.jpg

 

Rosti or you can call it potato pancake. Easy to make and perfect for breakfast or side dish.

According to Wikipedia
Rösti or röschti is a Swiss dish consisting mainly of potatoes, in the style of a fritter. It was originally a breakfast dish, commonly eaten by farmers in the canton of Bern, but is now eaten all over Switzerland and around the world. The French name röstis bernois makes direct reference to the origins of the dish.

This week our 172 #Foodiemonday bloghop theme is #InternationalFeast.
This week Mayuri Patel who blog at Mayuri’s Jikoni suggested the theme.
Mayuri suggested World Cuisine for this week. So the country we have to choose a dish from to make should begin with our name’s first letter. Interesting isn’t it ☺️

I have chosen beautiful country Switzerland famous for it’s chocolate. And the dish name is Rosti begin with the first letter of my nick name ha ha no its not in the rule but when I was searching for recipes noticed this easy to make potato pancake rosti. I loved the recipe.

Adopted the recipe from
the spruce Eats. This Swiss rosti recipe is very simple. You can add onion, parsley paprika, nutmeg etc.
But I have made it with only salt and pepper. Next time I will try with green chilli, cilantro and some Indian spices. I am sure it will be also taste great with any seasoning.
I have tried to make it little thin but if you want to make perfect round shaped rosti follow the exact recipe.

Recipe credit – the spruce Eats

Recipe

Potatoes – 4

Salt – 1 & 1/2 teaspoon

Black pepper powder – 1/2 teaspoon or to taste

Olive oil or butter – 3 – 4 tablespoon

Method

1. Peel and wash the potatoes.

2. Grate the potatoes. Use a grater with big holes. Fine grater would make your potatoes mushy.

3. Add 1 teaspoon salt in the grated potatoes and mix well. Keep aside for 5 – 6 minutes.

4. Take a fistful grated potato, press tightly and squeeze well. This way squeeze all the grated potatoes and place in a bowl.

5. Add 1/2 teaspoon salt and black pepper. Mix well. You can add ground paprika, finely chopped onion or parsley. Or add chopped green chilli, chaat masala, cumin powder and handful chopped coriander leaves or cilantro.

6. Heat half of the oil or butter in a pan. You can also use any vegetable oil. When the oil becomes hot, add grated potatoes in it. Add small amount at a time. Add potatoes about 1 inch deep. Add the potatoes till the bottom part of the pan fully covered.

7. Cook on medium heat. Stir and cook for a minute with a spatula to coat the potatoes with olive oil or butter.

9. Spread the potatoes in the pan and press with a spatula.

10. Press gently with spatula to make the layer evenly. Cook on medium heat.

11. Cook for 10 minutes. Now cover and cook again for 5 – 10 minutes or till the bottom part becomes golden brown.

12. Now place a plate on the top of the pan and transfer it on the plate.

13. Add remaining oil or butter in the pan. When it becomes enough hot slide potato pancake in the pan cooked side up. Press down with a spatula.

14. Cook it for about 15 minutes or until the bottom side becomes golden brown. You can make small sized rosti if you like. I have made one small individual sized.

15. Swiss potato rosti is ready to serve. Transfer the rosti on a plate. Sprinkle salt and pepper if require.

14. Slice and serve hot.

Notes

1. You can boil and peel the potatoes and refrigerate overnight. Next day grate just before making rosti.

2. You can add finely chopped onion and green chilli with grated potatoes if you like.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
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Spinach Curry With Corn soya chunks, Coconut And Almond

Spinach curry with sweet corn, soya chunks, coconut and almond.
A delicious creamy thick curry. You can serve it with any bread. Easy to make and perfect side dish for your lunch or dinner.

In my earlier posts we have discussed about the health benefits of spinach, corn and soya chunks. So this time talking about only taste. This lip-smacking curry is lightly flavoured with cardamom, cinnamon and cloves. Almonds made the curry thick and creamy. You can use cashew nuts instead.
You may like some more spinach recipes here.

1. Dal palak

2. Palak raita

3. Green gram carrot spinach soup

4. Spinach carrot bean beet and almond soup

5. Dairy free green smoothie

6. Zan

Our this week’s 171 #Foodiemonday bloghop theme is #saagsaga. Kriti suggested this beautiful theme. We have to share any leafy green or saag recipe. My contribution is this delicious spinach curry with corn, soya chunks, coconut and almond.

Lip-smacking spinach curry with all the goodness of sweet corn, soya, coconut and almond.

Recipe

Spinach or palak – 200 gram

Sweet corn – 1 cup, boiled

Soya chunks – 1/2 cup

Onion – 1, finely chopped

Tomato – 2, chopped

Garlic – 3 – 4 cloves

Ginger – 1 inch piece

Green chilli – 2 – 3

Coconut – 3 tablespoon, grated or finely chopped

Almond – 13 – 14

Green cardamom – 2

Cinnamon – 1/2 inch piece

Cloves – 2

Cumin powder – 1 teaspoon

Coriander powder – 1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Garam masala powder – 1/2 teaspoon

Salt to taste

Oil – 2 – 3 tablespoon

Method

1. Clean and wash the spinach. Discard the stem. Take the leaves only.

2. Heat 3 cup water with 1/4 teaspoon salt in a pan.
When it starts to rolling boil add spinach leaves in it.

3. Boil for 2 – 3 minutes. Switch off the heat and immediately drain the water.

4. Keep ice cold water ready. Dip the spinach in ice cold water immediately to retain the green colour.

5. Grind the spinach into a smooth paste. Add very little water if require.

6. Soak almonds in hot water or microwave for 1 minute with little water.

7. Let it cool down. Peel and keep aside.

8. Boil the soya chunks with 2 cup water and 1/2 teaspoon salt. Boil for 1 – 2 minutes.

9. When it cool down drain the water, squeeze and wash with fresh water.
Squeeze well and keep aside.

10. Grind peeled almonds, tomato, green chilli, garlic, coconut, green cardamom, cinnamon and cloves. Make a smooth paste.

11. Heat 2 tablespoon oil in a pan. You can use butter or half oil half butter.

12. Add finely chopped onion. Fry the onion till onion becomes light brown.

13. Now add almond, coconut, ginger, garlic, chilli, tomato, cardamom, cinnamon and cloves paste.

14. Saute and add salt, cumin powder, coriander powder, turmeric powder and garam masala powder. Saute till the mixture dried up and leaves oil.

15. Add squeezed soya chunks and mix well. Saute for 1 minute more and add boiled sweet corn.

16. Mix well and add spinach puree.
Add 1 cup water and mix well.

17. When it starts to boil reduce the heat. Cook on simmer for 6 – 7 minutes. Stir occasionally.

18. Taste and adjust the seasoning. You can add 1/4 cup water if the gravy is too thick but don’t add more.

19. If you are adding water boil for few seconds on high heat.

20. Remove from heat. You can add 1 – 2 tablespoon cream if you want. I didn’t.

21. Your spinach curry with corn, soya chunks and coconut is ready. Garnish with boiled sweet corn, tomato and onion slices.

22. Serve hot with pulao, jeera rice, steamed rice, roti, paratha, puri, naan, tandoori roti, crisp toasted bread or any bread.
Happy cooking!!

Notes

1. Add chilli according to your taste. Add 1 green chilli or skip the chilli if you are making it for kids. Or add more green chilli if you want your curry more spicy.
2. You can use cashew nuts instead of almonds.
3. You can also add paneer or cottage cheese pieces in the curry.
4. You can use butter instead of oil, add little oil with butter to avoid burning.
5. If you like you can add 1/4 to 1/2 teaspoon crushed kasuri methi or dried fenugreek leaves at the end.

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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Green Smoothie / Dairy Free Smoothie

Green smoothie or detox drink.
Hope you enjoyed the festival of light. Enjoyed all the festive goodies, sweets and different kinds of delicacies. Right?
Now we have to detoxify our body and shed those unwanted weight.
Detox drink helps to flush out toxins and improve metabolism. Not only weight loss detox drink will make your skin glow.

This green smoothie has baby spinach, carrot, orange, apple, cucumber, ginger and lemon juice. Carrot orange and apple made the smoothie enough sweet so you don’t have to add any sweetener. But if you want your smoothie salty then you can add rock salt or black salt and black pepper powder.

You can get some more smoothie recipes with different taste and flavour here. Click on the name below to get recipe.

1. Dairy free mango pineapple smoothie

2. Watermelon cantaloupe mint smoothie

3. Mango peach pear smoothie

4. Beetroot smoothie

5. Banana almond mint smoothie

6. Savoury cucumber smoothie or chhach

7. Guava banana smoothie

8. Cucumber apple smoothie

9. Cottage cheese and mango smoothie

10. Litchi watermelon date peach Tulsi and almond smoothie

11. Muskmelon orange coconut smoothie

12. Mango banana smoothie

13. Apple orange banana grape carrot smoothie

14. Pomegranate apple banana smoothie

15. Coffee banana chocolate smoothie

16. Papaya orange smoothie

17. Papaya smoothie

18. Dairy free smoothie

19. Apple almond raisin smoothie

20. Smoothie with green tea

21. Mango coconut flax seed smoothie

Sending this post to 170 #Foodiemonday bloghop #detox recipe theme.

Spinach apple orange and cucumber will make your smoothie delicious and enough sweet. Just blend everything and enjoy. If you don’t like ginger skip it.

Popeye’s favorite, spinach, contains a whopping 166 milligrams of glutathione per serving when eaten raw. Cook it, and it all goes away. Spinach also contains twice as much energy-boosting iron as other leafy greens. Spinach has also gained a lot of attention as a cancer-fighter, too.

Carrots are another food rich in glutathione, a protein that helps detoxify the liver. In addition to the detox properties, carrots contain good amounts of vitamin C, B6 and potassium. They also loaded with vitamin A and K, too! It’s best to eat these raw.
Source

You can use any fruit of your choice. Fruit gives sweetness and enhance the taste of your smoothie.

Recipe

Tender baby spinach – 1 cup

Carrot – 1

Orange – 1

Apple – 1

Cucumber – 1

Grated ginger – 1/2 teaspoon, optional

Lemon juice – 1 teaspoon

Method

1. Clean, wash and chop the baby spinach.

2. Peel and chop the carrot and cucumber. Taste the cucumber. It shouldn’t be bitter.

3. Peel the orange and discard the seeds.

4. Peel, core and chop the apple.

5. Now blend everything in a blender till smooth.

6. You can add honey if you want. Or add rock salt or black salt and black pepper powder. Add the seasoning according to your taste.

7. Pour the mixture into your favourite glass and enjoy.

If you want your drink chilled then you can add some ice cubes in it.

Notes

1. Ginger is optional, if you don’t like gingery taste then you can omit it.

2. If you want your drink chilled use frozen fruits or add some ice cubes.

3. You can add grape, kiwi or any fruit of your choice.

4. You can add 1 tablespoon flax seed powder in it.

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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French Bean With Rosemary Oregano Lemon And Corn

French beans with rosemary, oregano, lemon and corn.
A delicious and aromatic side dish but its also taste great as a snack. You can serve it with toasted bread in breakfast or serve bowl full as a healthy and yummy snack.
Its very easy to make. If you have boiled French beans and sweet corn ready then you can make this in few minutes.

Our this week’s 164 #Foodiemonday bloghop theme is #beanpower. My humble contribution is this aromatic and delicious French beans with rosemary, oregano, lemon and sweat corn.

French beans are low calorie, nutritious and fiber rich vegetable.
The fiber content is very high, and it also provides some of your daily protein requirements. They also act as an easy source for acquiring vitamins like vitamin A, C, K, B6, and folic acid. In terms of minerals, green beans are a good source of calcium, silicon, iron, manganese, potassium, and copper.
The health benefits of green beans include a reduced risk of heart diseases and colon cancer, as well as controlled diabetes. They provide a boost to the immune system and contribute to the elimination of harmful free radicals.
Source

And aromatic herbs like rosemary and oregano have many health benefits.
Rosemary and oregano contain diabetes-fighting compounds.
The popular culinary herbs oregano and rosemary are packed with healthful compounds, and now lab tests show they could work in much the same way as prescription anti-diabetic medication, scientists report. In their new study published in ACS’ Journal of Agricultural and Food Chemistry, they found that how the herbs are grown makes a difference, and they also identified which compounds contribute the most to this promising trait.
Source

You can serve it in breakfast with toasted bread or serve as a side dish with any bread. Or enjoy as a snack. Sweet corn is optional you can also make it without sweat corn. If you are making it for kids reduce the amount of chilli flakes or skip the chillies.

Photo credit – Suchismita Roy

Recipe

French bean – 200 gram

Sweet corn – 1/2 cup, boiled

Garlic – 3 – 4 cloves, minced

Tomato – 1, small

Rosemary – 1 & 1/2 teaspoon

Oregano – 1 & 1/2 teaspoon

Chilli flakes – 1 teaspoon

Black pepper powder – 1/2 teaspoon

Lemon juice – 2 teaspoon

Salt to taste

Oil or butter – 2 tablespoon

Method

1. Clean and wash the French beans. Cut and discard both ends and cut into half.

2. Boil the beans in water for 5 minutes or till the beans becomes dark green in colour. Beans shouldn’t be mushy. I have microwave on high power for 5 minutes.

3. Boil the tomato till it’s peel slit. Let it cool down.
Peel and chop finely.

4. Heat oil or butter in a pan. Add minced garlic and fry until garlic becomes light brown.

5. Add chopped tomato. Fry till tomato becomes mushy.

6. Now add French beans, boiled sweet corn and salt.

7. Saute and add rosemary, oregano, black pepper powder and chilli flakes.

8. Mix well. Saute and cook till dried up.

9. Add lemon juice and remove from heat.

10. Serve hot with toasted bread or enjoy bowl full as a snack.

Photo credit – Suchismita Roy

Notes
1. You can also make it without sweet corn but sweet corn enhance the taste.
2. You can add one more boiled tomato if you like.
3. Adjust the 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.

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Beetroot Dal Or Lentil Curry

Beetroot dal or lentil curry.
A delicious protein rich dal with all the goodness of beetroot.
Its a superbly delicious dal. Perfect accompany with steamed rice or Indian flat bread.
I did not use onion garlic in it but you can use if you want.

Arhar/toor dal or split pigeon peas is a most favourite dal of my son. So I always try to make it in some different ways.
I have shared three more dal recipes here.
Whole Masoor dal or red lentils

Dal palak or pigeon peas with spinach

Egg dal tadka

To get beetroot recipes click on the name below.

Beetroot shot

Dairy free sugar free beetroot smoothie

Beetroot rice

Black rice oats and beetroot pancakes

Beetroot appe

Beetroot cutlets

Pigeon peas or arhar dal or toor dal is very delicious and easy to make lentil. And not only it taste great but it is also good for our health.
There is a wide range of impressive health benefits associated with pigeon peas, including their ability to stimulate growth, manage blood pressure, prevent anemia, and boost heart health. It also aids in weight loss, improves digestion, strengthens the immune system, increases energy, and eliminates inflammation.
Source

Added beetroot in it. Which is low in fat. Full of vitamins, potassium, iron, nitrate and packed with powerful antioxidants. Its known as super food.
And it contains potassium, magnesium, iron, vitamins A, B6 and C, folic acid, carbohydrates, protein, antioxidants and soluble fibre. Not only that beetroot nutrition can also make your skin glow.

Inspired by the recipe from a blog post of my fellow blogger and friend Amrita Iyer. She made this dal with beetroot greens. Loved her recipe
Beetroot greens dal fry. Thanks Amrita for the idea of adding beetroot in toor dal.

We love the taste of beetroot so made this dal with beetroot but you can also use beetroot green as Amrita’s recipe.

Recipe

Toor/arhar dal or split pigeon peas – 1/2 cup

Beetroot – 1 medium

Tomato – 2 large

Green chilli – 1 – 2

Ginger – 1 inch piece,
grated

Cilantro or coriander leaves – handful, chopped

Dry red chilli – 1

Bay leaf – 1

Asafetida or hing – 1/4 teaspoon +1/4 teaspoon

Cumin seeds – 1 teaspoon +1/2 teaspoon

Cumin powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Turmeric powder – 1/2 teaspoon

Red chilli powder – 1/2 teaspoon

Ghee or clarified butter or oil – 1 tablespoon

Ghee – 1 – 2 teaspoon

Water – 2 cup

Method

1. Wash the dal or lentil and soak for 15 – 30 minutes.

2. Grate or finely chop the beetroot. Chop green chilli, cilantro and tomatoes.

3. Heat 1 tablespoon ghee or oil in a pressure cooker.

4. Add 1 teaspoon cumin seeds and let the seeds splutter.

5. Now add 1/4 teaspoon Asafetida or hing, bay leaf and dry red chilli.
See notes if you are using onion garlic.

6. Add beetroot, tomatoes, ginger and green chilli.

7. Add salt, cumin powder, turmeric powder and garam masala powder. Saute till dried up and tomato becomes mushy.

9. Add the lentil or dal. Mix well.

10. Add water and chopped cilantro or coriander leaves.

11. Close the lid. Cook for 3 – 4 whistle or until the dal becomes soft.

12. Let the pressure settle down on it’s own.

13. Take out the dal in a serving bowl.

14. Heat 1 – 2 teaspoon ghee or clarified butter in a small pan. Add 1/2 teaspoon cumin seeds. When cumin seeds starts to splutter, remove the pan from heat.

15. Add 1/4 teaspoon Asafetida or hing and dry red chilli. Stir well.

16. Pour this tempering over the dal.
Garnish with chopped cilantro or coriander leaves.

17. Serve hot with steamed rice, roti or Indian flat bread, paratha or any bread.

Notes

1. You can use any dal or lentil if you don’t have split pigeon peas or toor dal.

2. You can use onion garlic if you want. Add finely chopped 1 onion and minced garlic with bay leaf and fry till onion becomes light brown. Then add tomatoes and beetroot.

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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Corn Cottage Cheese Stir Fry

Corn cottage cheese stir fry.

A delicious and easy to make side dish. Even if you don’t like paneer or cottage cheese, I am sure you will love the taste of this stir fry. Serve it as a side dish or make sandwiches with it, choice is yours. It will be lip-smacking in both ways.
I have used sweet corn with low calorie, protein and calcium rich paneer or cottage cheese.
What about sweet corn nutrition? Well, corn is packed with high nutrients which are useful for a human body in many ways. It ensures idyllic functioning of several internal systems such as cell generation and prevents constipation and various other digestive problems. It is a boon for diabetic people. This nutrient packed starchy snack is low in total fat and has no saturated fat, sodium or cholesterol. It is high in vitamin C and a good source of fiber.
Source

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 alternate month. I have missed A and shared the recipe of beetroot shot for alphabet B.
This month’s Alphabet is ‘C’ and I choose double C corn and cottage cheese. Interesting, isn’t it?

Try to make it and enjoy the lip-smacking taste. Recipe is very easy and you need only few ingredients. Corn, cottage cheese, onion, garlic, ginger, green chilli and tomatoes with salt, vinegar and sauce. And your dish is ready.

Recipe

Sweet corn – 1 cup

Cottage cheese or paneer – 3/4 cup, cut in small cubes

Tomato – 2 medium, sliced

Onions – 2 medium, thinly sliced

Green chilli – 2 chopped

Garlic – 2 cloves, minced

Grated ginger – 1 teaspoon

Soya sauce – 2 teaspoon

Chilli sauce – 1 teaspoon

Tomato sauce – 2 teaspoon

Vinegar – 2 teaspoon

Oil – 2 tablespoon

Sesame seeds – 1 teaspoon

Salt to taste

Black pepper powder – 1/4 teaspoon

Hard boiled egg to garnish, optional

Method

1. Dry roast sesame seeds and keep aside.

2. Heat oil in a pan. Add minced garlic, sliced onions and green chilli. Fry till the onions becomes translucent.

3. Add grated ginger and tomato. Saute till tomatoes become soft.

4. Now add sweet corn and cottage cheese or paneer pieces. You can also add sliced hard boiled eggs. See notes for options.

5. Add salt and black pepper powder. Saute for 2 – 3 minutes.

6. Add soya sauce, chilli sauce, tomato sauce and vinegar.

7. Saute till everything mixed well and dried up. Remove from heat.

8. Garnish with sliced boiled egg and roasted sesame seeds.

Serve hot with fried rice, or any bread. Or use to make sandwiches.

Notes

1. If you don’t like sesame seeds then you can omit it.

2. You can add sliced boiled eggs with corn and cottage cheese if you want for more eggy taste.

3. You can use capsicum, bell peppers, mushrooms, broccoli or any vegetables of your choice in it.

4. Use green chilli, chilli sauce and black pepper powder according to your taste. You can increase or decrease the amount of chillies.

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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