Homemade ghee or clarified butter is always best. Here is a very easy method of making ghee. And also sharing the easy method to get more ghee and less residue. And making ghee without burning the pan.
Ghee or clarified butter generally used to tempering dal or rice dishes, in curries, sweets, in Aurvedic medicines and for different religions rituals. To make ghee first we have to churn the milk topping/ malai or cream to make butter. And then we have to cook the butter till clear liquid ghee and brown coloured residue separates.
This ingredient has been used in Indian and Pakistani cultures for thousands of years. When used in place of butter, ghee has several benefits. The differences between ghee and butter Understanding the differences between ghee and butter can help you determine which ingredient to use when cooking. Ghee has a higher smoke point when compared to butter, so it doesn’t burn as quickly. This is perfect for sautéing or frying foods. Butter can smoke and burn at 350°F (177°C), but ghee can withstand heat up to 485°F (252°C). Because ghee separates milk from fat, this butter substitute is lactose-free, making it better than butter if you have allergies or sensitivities to dairy products. Source
I have used cow milk to make ghee. You can see the lovely colour in the pictures. If you are making ghee with Buffalo milk, your ghee will be white. But cow milk ghee looks different. And aroma is heavenly.
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Watch the video recipe below of making ghee.
Recipe
Malai or milk topping/cream
Water
Ice cubes
Method
1. Store malai or milk topping in a container. And keep the container in refrigerator.
2. When you want to make ghee take out the container before an hour. Don’t try to make butter with chilled malai. And don’t keep the butter out of refrigerator for a long time. If the weather is hot, smell of the malai may change if you keep it out of the refrigerator for a long time.
3. After an hour pour the malai or cream in a blender jar. Add half cup normal temperature water and blend till water and butter separates. Watch video above for details.
4. Add some ice cubes in the blender jar and blend again. Now you will get perfect butter. Transfer the butter in a large utensil.
5. Whisk well with your palm. Make round ball of butter and discard the water. If you want you can make paneer with this water. To make paneer, boil it and add vinegar or lemon juice as required. Paneer and whey will separates. Immediately strain the paneer.
6. Rinse the butter with chilled water. Place the butter in a large pan or wok. Heat to just melt the butter. Don’t let it boil. When it starts to boil it will turns into ghee. So be careful heat till the butter starts to melt. When it starts to melt immediately switch off the heat. Keep stirring. Don’t leave unattended.
7. Let the melted butter cool down. Keep it in refrigerator overnight. Next day you will see some water under the solid butter. Drain all the water. This step to get less residue and more ghee.
8. Heat the drained butter again. Keep stirring till liquid ghee and brown residue separates. When residue starts to become brown immediately switch off the heat. Let it cool down a bit. If you leave it on low flame unattended, your utensil may burn from bottom. But if you keep stirring your utensil remains clean. Still if your pan or wok slightly burnt from bottom just boil some water with a teaspoon of baking soda. Now it will be clean easily
9. Strain the ghee with a strainer and store ghee in a glass jar. Use this as required.
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Red cabbage chickpea curry. If you bored of regular chhole masala or chickpea curry try this delectable chickpea curry with red cabbage or purple cabbage and raw turmeric. Taste and flavour is completely different from our regular chhole. This spicy tasty curry can be served with any bread or rice dishes. You can make this curry dry or with gravy both. Choice is your.
I have used red cabbage in this curry. Red cabbage also called purple cabbage because of it’s dark purple colour.
Purple cabbage is a nutrient-rich vegetable linked to a variety of health benefits. These include reduced inflammation, a healthier heart, stronger bones, improved gut function, and perhaps even a lower risk of certain cancers. This vegetable is also incredibly versatile and one of the most cost-efficient ways to add beneficial antioxidants to your diet. Healthline
I have also use pumpkin seeds with almond in this curry to make the curry creamy and tasty.
Pumpkin seeds may be small, but they’re packed full of valuable nutrients.Eating only a small amount of them can provide you with a substantial quantity of healthy fats, magnesium and zinc.Because of this, pumpkin seeds have been associated with several health benefits.These include improved heart health, prostate health and protection against certain cancers. To read more about health benefits of Pumpkin seeds click here.
You can also make this chickpea curry without red or purple cabbage. Taste and flavour will be great but taste and colour will be differ from with red cabbage. I also sometimes make it without red cabbage with same recipe. Here is a picture for you. You can see the difference in colour.
Red or purple cabbage gives a beautiful colour to the curry. Here are some different types of chickpea recipes from this blog.
This curry is rich creamy flavorful and delicious. You have to grind two different types of spices for this curry. First almond, pumpkin seeds, fresh grated coconut, mint leaves and peeled and chopped raw mango with 1/4 cup water. Paste should be smooth. And second make a paste of ginger, garlic, tomato, chopped raw turmeric and soaked dry red chilli with it’s water. Make a smooth paste. Ground nuts, seeds, coconut and spices will make your curry rich creamy and delicious. If you don’t have raw turmeric, use 1/2 teaspoon turmeric powder.
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Recipe video of this red cabbage chickpea curry
Recipe
Chickpea- 1/2 cup
Red cabbage – 2 cup, shredded
Raw turmeric – 1/2 inch piece, peeled and chopped
Onion- 1, finely chopped
Garlic- 3-4 cloves
Ginger- 1 inch piece, peeled and chopped
Tomato – 1, chopped
Dry red chilli- 2
Cumin powder- 1 teaspoon
Coriander powder- 1 teaspoon
Fennel seeds or sounf powder- 1 teaspoon
Garam masala powder- 1/2 teaspoon
Cilantro or coriander leaves – 2 tablespoon
Mint leaves- 2 tablespoon
Raw mango – 1/4 cup, peeled and chopped into small pieces
Pumpkin seeds- 2 tablespoon
Almond – 2 tablespoon
Grated fresh coconut- 1/4 cup
Bay leaf- 1
Cumin seeds- 1/2 teaspoon
Fenugreek seeds or methi- 1/8 teaspoon
Mustard seeds- 1/4 teaspoon
Oil- 2-3 tablespoon
Salt to taste
Sugar- 1/2 teaspoon, optional
Water – 1&1/2 cup
Method
1. Rinse and soak the chickpea overnight. Next day drain the water and wash again. Pressure cook with sufficient water till chickpea becomes soft. After one whistle pressure cook on simmer for 40-50 minutes. Let it cool down. Chop the red cabbage into this slices.
2. Soak the dry red chilli in 1/8 cup water.
3. Grind pumpkin seeds and almond into a fine powder. Add grated fresh coconut, chopped raw mango, mint leaves and 1/4 cup water. Grind into a smooth paste.
4. Separately grind ginger, garlic, raw turmeric, chopped tomato and soaked dry red chilli with its water. Grind into a smooth paste.
5. Heat oil in a pan. Add bay leaf,mustard seeds, fenugreek seeds and cumin seeds. When seeds starts to splutter add finely chopped onion and fry till onion starts to change it’s colour.
6. Now add ginger, garlic, tomato, turmeric and dry red chilli paste. Fry till raw smell of garlic and turmeric goes away and oil leaves the sides. If you don’t have raw turmeric, use 1/2 teaspoon turmeric powder.
7. Add shredded red cabbage and saute for 2 minutes. Add chopped cilantro or coriander. Saute again for a minute. Now add salt and all the spices.
8. Saute till everything dried up. Add boiled chickpea and saute till all the water evaporate.
9. Add pumpkin seeds, almond, raw mango, coconut and mint leaves paste. Saute till everything dried up. Now add water and sugar. Cook till you get your desired consistency. You can make this with gravy or dry curry both. Gravy also taste great. But today I made it dry. So when it about to dried up remove from heat. Taste and adjust salt if required.
10. Your rich creamy aromatic and lipsmackingly delicious curry is ready to serve. Garnish with cilantro and mint leaves. Serve with any bread or rice dishes.
Notes
1. If you want you can also make this curry with only chickpea. Skip red cabbage and enjoy rich creamy spicy scrumptious chickpea curry.
2. This curry can be made dry and with gravy both. Try both ways or make according to your choice.
Blogger group
Linking this recipe to Facebook gourmet group Shhhhh Cooking Secretly Challenge. In this monthly group members are paired with different partners every month and two secret ingredients are given to each other. We paired every month with different bloggers so that we can interact each other. Sometimes we become very good friend. And after preparing the dish members share a picture of the dish and other members have to guess the ingredients. This month Mango Mania theme suggested by Mayuri Patel. I recently bookmarked her Curried chickpea stuffed sweet potato to try. This month my partner is Renu Agrawal Dongre. Renu has a wonderful blog. I have to try her No churn coffee almond icecream. Sounds interesting isn’t it?
Renu gave me turmeric and mint and I made this red cabbage chickpea curry with a different taste and flavour. I gave her oil and milk as secret ingredient. Renu shared delicious mango cake with these ingredients.
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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Red cabbage and spinach salad with peanut butter, almond and pumpkin seeds. A very delicious salad with all the nutritious ingredients. A very easy to make yet tasty salad. You can also serve this salad as a full meal with some crisp toast.
You may like some different types of salad and salsa recipes on this blog.
Ingredients used to make this healthy and delicious salad.
Red cabbage – Nutrients enriched red cabbage or purple cabbage looks reddish purple in colour. See the above picture, looks beautiful isn’t it?
Purple cabbage, also referred to as red cabbage, belongs to the Brassica genus of plants. This group includes nutrient-dense vegetables, such as broccoli, Brussels sprouts, and kale. Purple cabbage is a nutrient-rich vegetable linked to a variety of health benefits. These include reduced inflammation, a healthier heart, stronger bones, improved gut function, and perhaps even a lower risk of certain cancers. This vegetable is also incredibly versatile and one of the most cost-efficient ways to add beneficial antioxidants to your diet. Source
Baby Spinachor palak – Baby Spinach is also packed with nutrients. Used half cup uncooked baby spinach in this salad.
Eating spinach may benefit eye health, reduce oxidative stress, help prevent cancer, and reduce blood pressure levels. There are many ways to prepare spinach. You can buy it canned or fresh and eat it cooked or raw. It’s delicious either on its own or in other dishes. If you’re interested in its health-boosting potential, spinach is an easy food to add to your diet. Source
Carrotor gajar – Used grated carrot. Orange colour carrot will not only make your salad colorful but it has numerous health benefits.
The carrot (Daucus carota) is a root vegetable often claimed to be the perfect health food. It is crunchy, tasty, and highly nutritious. Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants. They also have a number of health benefits. They’re a weight-loss-friendly food and have been linked to lower cholesterol levels and improved eye health. What’s more, their carotene antioxidants have been linked to a reduced risk of cancer. Source
Tomatoor tamatar – Used chopped one tomato. You can use small or large pieces according to your choice. Sweet and sour taste of juicy tomato will give a wonderful taste to the salad. Use firm tomato to make this salad
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. They are especially high in lycopene, a plant compound linked to improved heart health, cancer prevention, and protection against sunburns. Tomatoes can be a valuable part of a healthy diet. Source
Cucumberor kheera – Mildly sweet cucumber will give a refreshing taste to the salad.
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. Source
Spring onion/scallion or hara pyaj – Spring onion or scallion will give a pungent flavour and enhance the taste of salad. And it also has many health benefits.
Almond – Toasted almond will give a crunch and nutty flavour. You can add little more toasted almond if you want. Almond is also rich in vitamins fiber protein minerals etc.
Pumpkin seedsor kaddu ke beej – Pumpkin seeds will also give a crunch and nutty flavour. You can add 1 tablespoon pumpkin seeds more if you want.
Pumpkin seeds may be small, but they’re packed full of valuable nutrients. Eating only a small amount of them can provide you with a substantial quantity of healthy fats, magnesium and zinc. Because of this, pumpkin seeds have been associated with several health benefits. These include improved heart health, prostate health and protection against certain cancers. Source
Sweet corn – Used boiled sweet corn for a mildly sweet taste. I have used 1/4 cup but you can use 1/2 cup or more. Use according to your taste. I have used frozen sweet corn. Boil the sweet corn till the corn becomes soft.
Lemon juiceor nimbu ka ras – Lemon juice will give a tangy taste and refreshing flavour. You can add 1 tablespoon more if you want. Taste and add more if required.
Rock salt or sendha namak – Used rock salt or sendha namak to enhance the taste. You can also use black or pink salt or normal salt instead of rock salt. Use whatever you have.
Mint leaves or pudina – Used chopped mint leaves or pudina for a lovely refreshing flavour. Aromatic mint leaves not only give a freshness but it has also many health benefits.
Cilantro or coriander leaves/dhaniya patta – Cilantro or dhaniya patta/coriander leaves used for flavour. I have used 2 tablespoon but you can use handful if you like the flavour of cilantro.
Black pepper or kali mirch – Used freshly crushed black pepper to give a spiciness of the salad. I like my salad mildly spicy so used only 1/2 teaspoon. You can add more according to your spice tolerance.
Peanut butter – I have used homemade peanut butter. If you want to make peanut butter at home click here. Peanut butter will give a creaminess to your salad. You can use one tablespoon more if you like the taste. Or you can also skip if you want. You can also use almond butter or olive oil instead of peanut butter.
Ginger or adrakh – Used grated ginger for a spicy and pungent aroma. It will also give a peppery taste and flavour. You can reduce the amount of ginger if you don’t like But don’t skip, use atleast one teaspoon for taste and flavour.
Green chilli or hari mirch – Used chilli to give a spicy kick to the salad. I have used only one but you can use more if you want your salad spicy.
You can make this salad in a few minutes. Just prepare the grated cabbage, carrot and other chopped vegetables ready in advance. Just mix everything and your delicious and nutritious salad is ready. I have also mixed everything in a bowl But if you want you can make your salad dressing separately. In a small bowl mix lemon juice, peanut butter, grated ginger, salt and crushed black pepper. Mix well add in the salad before serving.
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Recipe video of this healthy salad
Recipe
Red cabbage – 1 cup, grated
Baby Spinach – 1/2 cup, finely chopped
Carrot – 1, peeled and grated
Tomato – 1, chopped
Cucumber – 1, finely chopped
Spring onion – 2, chopped
Toasted almond – 6-8, shredded
Pumpkin seeds – 1 tablespoon
Sweet corn – 1/4 cup, boiled
Lemon juice – 1&1/2 tablespoon
Rock salt to taste
Mint leaves – 1 tablespoon, chopped
Cilantro or coriander leaves – 2 tablespoon, chopped
Freshly crushed black pepper – 1/2 teaspoon or to taste
Peanut butter – 1 tablespoon
Grated ginger – 1/2 tablespoon
Green chilli – 1 chopped, optional
Method
1. In a large bowl mix all the shredded and chopped vegetables, rock salt, finely crushed black pepper, boiled sweet corn, peanut butter, pumpkin seeds, toasted and shredded almond and lemon juice. You can add more cilantro or coriander leaves and mint leaves if you want.
2. Mix everything well. You can use 1/2 cup boiled sweet corn if you like. Taste and add more salt, lemon juice and black pepper if required. See notes for more options.
3. If you want to make your salad dressing separately, then in a small bowl mix lemon juice, peanut butter, grated ginger, crushed black pepper and salt. Mix well and add in the salad before serving.
4. Garnish with chopped spring onion and serve. You can also store the salad in refrigerator to serve chilled.
Notes
1. You can use any vegetable in salad.
2. Almond butter or olive oil can be used instead of peanut butter. Or you can omit butter and oil and add only lemon juice.
3. Use green chilli and black pepper according to your taste.
4. You can use black or pink salt or normal salt instead of rock salt. Use whatever you have.
5. You can also add boiled eggs in the salad.
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Mango salsa. A perfect summer recipe can be made with handful of ingredients and in a few minutes. This spicy tangy lipsmacking mango salsa made with raw mango, cucumber, green chilli, ginger, tomato, watermelon, mint, cilantro or coriander leaves and some spices.
My last post was a Summer cooler. Now sharing one more summer special recipe. Try and please drop a comment about how you like it.
Sweetness of watermelon enhance the taste of this spicy salsa. You can use any sweet fruit like ripe mango, grapes, pineapple instead of watermelon. You can also use little more lemon juice if you want your salsa more tangy. If you like your salsa more spicy add 1-2 more green chilli or 1/2 teaspoon black pepper powder more.
Ingredients used to make this delicious salsa.
Raw mango/green mango or kchcha aam – Main ingredient is raw or green mango. Sour taste and a sharp flavour made this salsa lipsmackingly delicious.
Cucumber or kheera – Cucumber will give a refreshing taste to your salsa. But check the cucumber pieces before adding in the salsa. Cucumber shouldn’t be bitter.
Watermelon or tarbuj – Watermelon will give a mildly sweet taste. It will balance the spiciness of the salsa.
Ginger or adrak – Fresh ginger used for a spicy taste and aroma.
Onion or pyaj – Used one finely chopped red onion to enhance the taste and for flavour and crunch.
Green chilli or hari mirch – Green chilli will give your salsa a spicy kick. I have used only one but you can use more if you want your salsa more spicy.
Tomato or tamatar – Used tomato for a sweet and sour taste. Always use firm tomato.
Cilantro/coriander leavesor dhania – Handful finely chopped cilantro used for a refreshing flavour.
Mint leaves or pudina – Mint leaves or pudina will give a cool fresh flavour.
Lemon juice or nimbu ras – One teaspoon lemon juice used for a refreshing flavour and tangy taste.
Pink or black salt/kala namak – Used pink salt for taste. If you don’t have pink or black salt, then you can use any salt. Use whatever you have.
Black pepper or kali mirch powder – Black pepper or kali mirch powder used for a mildly spicy flavour. You can use little more to make your salsa spicy. You can also use freshly crushed black pepper if you want.
Here are some similar recipes with some different ingredients. Click on the name below for recipe.
You may also like to try Muskmelon salsa from the blog of my friend Poonam Bachhav.
You can add any fruit in this salsa to get the mildly sweet taste. And as I mentioned above if you like your salsa more spicy add more green chilli and black pepper powder. Adjust the hotness according to your taste. 1 teaspoon lemon juice is perfect for me but if you want your salsa more tangy add little more lemon juice.
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Recipe
Raw mango – 1
Cucumber – 1
Watermelon – 1/2 cup, cubed
Ginger – 1/2 inch piece, grated
Onion – 1
Green chilli – 1-2
Tomato – 1 small
Cilantro or coriander leaves – handful
Mint leaves – 1/4 cup
Lemon juice – 1 teaspoon
Pink or black salt – 1 teaspoon or to taste
Black pepper powder – 1/4 teaspoon
Method
1. Wash everything well and drain the water.
2. Peel and chop the raw mango into small pieces. Cut the both ends of cucumber. Peel and chop into small pieces. Taste a piece before adding in the salsa. Cucumber shouldn’t be bitter.
3. Peel and cut the watermelon into small cubes. Or scoop to make small watermelon balls. Discard the seeds. Peel and finely chop the onion. Finely chop the green chilli, tomato, mint leaves and cilantro or coriander leaves. Mix everything in a bowl.
4. Add salt to taste and one teaspoon lemon juice. Mix well. Taste and adjust the salt and lemon juice. Serve immediately or keep in refrigerator to serve chilled.
2. You can use any fruit of your choice instead of watermelon.
Notes
1. You can use any salt instead of pink salt.
2. You can use any fruit of your choice instead of watermelon.
3. Add green chilli and black pepper powder according to your spice tolerance.
4. You can also use freshly crushed black pepper instead of black pepper powder.
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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Split green moong dal chilla/cheela or savoury pancake. A very easy to make and delicious filling breakfast dish. You need only a few ingredients to make these chilla/chila/cheela or savoury pancakes. Ginger green chilli and all the spices made these gluten free cheela absolutely mouthwatering.
Not only delicious but these green gram pancakes are nutritious too. So here is a super healthy breakfast to start your day. You can also add any vegetable in the batter to make it more nutritious.
They’re high in nutrients and believed to aid many ailments. Mung beans are high in nutrients and antioxidants, which may provide health benefits. In fact, they may protect against heat stroke, aid digestive health, promote weight loss and lower “bad” LDL cholesterol, blood pressure and blood sugar levels. Since mung beans are healthy, delicious and versatile, consider incorporating them into your diet. Source
Here are some more savoury pancake or chilla recipes from this blog.
You may also like to try delicious Cucumber pancakes from the blog of Priya Vijaykrishnan.
Recipe is very simple. You have to grind the soaked dal or yellow lentil with ginger and green chilli and mix all the ingredients. Its a completely gluten free recipe. Used rice flour with ground lentil to make the pancakes crispy. If you want your pancakes soft make it little thick but to make this crisp make it as thin as possible and fry on low heat. It will take some time but you will get crisp chilla/cheela or pancakes. Add spices and chilli according to your taste. You can also make a stuffing of paneer, potato, cheese etc. Place the stuffing on the pancake and roll. Your stuffed pancake is ready.
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Recipe
Split green moong dal or yellow lentil with skin – 1 cup
Rice flour – 3/4 cup
Curd or yogurt – 1/2 cup
Ginger – 1&1/2 inch piece, peeled and chopped
Green chilli – 3-4 chopped
Onion – 3 large
Cilantro or coriander leaves – handful, chopped
Cumin powder – 1&1/2 teaspoon
Chaat masala – 1&1/2 teaspoon
Salt – 2 teaspoon
Black pepper powder – 1/2 teaspoon
Method
1. Rinse and soak the split and with skin yellow lentil or chhike wali moong dal for 4-5 hours or overnight. I soaked overnight.
2. Drain the water and rinse again. Grind the dal or lentil with ginger, green chilli and 1/4 cup water. Make a smooth paste. You can add more green chilli to make your chilla more spicy. I like the flavour of ginger so used 1&1/2 inch piece but you can use one inch piece if you want.
3. Chop the onions and cilantro or coriander leaves. Chop into small pieces. My son loves lots of onions in this chilla or pancake so I used 3 large onions. You can use less or more according to your taste.
4. Transfer the ground paste into a large bowl. Add curd or yogurt, rice flour, cumin powder, black pepper powder, chaat masala and salt. Mix everything well to make a lump free batter.
5. Taste and adjust salt if required. I had to add 1/2 teaspoon more. You can also use some finely chopped green chilli and little more black pepper powder if you want your chila or cheela more spicy Add finely chopped onion and cilantro or coriander leaves.
6. Mix well. Batter should be thick and flowing. Don’t make runny batter.
7. Heat a pan and add two laddle full batter in the middle of the pan. Spread with the backside of the laddle. Rotate to make round. Keep the flame low medium. Drizzle little oil on the sides of chilla.
8. To make soft cheela make it thick like uttapam but if you want crisp make the chilla thin and cook on simmer. When it starts to leaving the edges of the pan, flip the chilla upside down and let it cook from other side.
9. Cook from both sides till golden brown. You can also fold the pancakes before serving like this 👇
10. Serve hot with any sauce, pickle or raita.
Notes
1. You can add grated carrot, chopped capsicum or any vegetable of your choice in the batter.
2. Use chilli according to your spice tolerance. Reduce if making for kids.
3. Olive oil or any vegetable oil can be used to cook.
4. You can use any spices according to your taste.
5. You can also make it without onion if you want.
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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Carrot smoothie with grapes orange mint and coconut milk. Fruity flavored Vegan smoothie with a mildly spicy kick from ginger taste divine. A perfect breakfast smoothie to start your day.
Freshly squeezed orange juice and all the goodness of different fruits with mint leaves, coconut milk and ginger made this smoothly nutritious and absolutely delicious. To get some different flavoured Smoothie recipes click here.
Ingredients used to make this smoothie
Carrot – Sweet earthy taste of carrot not only makes your smoothie delicious but carrot has so many health benefits.
It is crunchy, tasty, and highly nutritious. Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants Eating carrots is linked to a reduced risk of cancer and heart disease, as well as improved eye health. Additionally, this vegetable may be a valuable component of an effective weight loss diet. Source
Grapes – Sweet nutrients packed grapes will make your smoothie perfectly sweet tasty and nutritious.
Grapes offer a wealth of health benefits, primarily due to their high nutrient and antioxidant contents. Grapes offer several important nutrients and powerful plant compounds that benefit your health. Though they contain sugar, they don’t appear to negatively impact blood sugar control when eaten in moderation. Antioxidants like resveratrol provide most of grapes’ benefits, including their anti-inflammatory, anti-diabetes, and anticancer properties. To read more click here.
Banana – Sweet, nutritious and delicious banana will make your smoothie thick and creamy.
Bananas are a popular fruit with many potential health benefits. Bananas contain many essential nutrients and may benefit weight loss, digestion, and heart health. They may boost your digestion and heart health thanks to their fiber and antioxidant contents. Plus, they may support weight loss because they’re relatively low in calories, nutrient dense, and filling. Both ripe, yellow bananas and unripe, green bananas can satisfy your sweet tooth and help keep you healthy. Source
Orange – I used freshly squeezed orange. Vitamin C enriched orange will make your smoothie delicious and gives a lovely flavour. Discard all the seeds if you are also using freshly squeezed oranges.
Oranges are among the world’s most popular fruits — they’re as nutritious as they are tasty. They are a good source of vitamin C, as well as several other vitamins, minerals, and antioxidants. Some studies show that consuming citrus fruits like oranges on a regular basis may help lower the risk of certain health conditions, such as heart disease. Put simply, this bright citrus fruit is an excellent addition to a healthy diet. Source
Mint leaves – Used to enhance the taste and minty flavour. You can add more leaves if you like.
Ginger – Little ginger used to give a mildly spicy kick. If you don’t like then you can omit it.
Coconut milk – Coconut milk used to enhance the taste. I like the flavour of coconut milk. I had coconut milk powder so I used it. But you can use 1/4 to 1/2 cup canned or fresh coconut milk or use 1/4 cup grated fresh coconut instead of coconut milk.
Lemon – Used lemon to give a tangy taste and nice refreshing flavour.
Lemons contain a high amount of vitamin C, soluble fiber, and plant compounds that give them a number of health benefits. Lemons may aid weight loss and reduce your risk of heart disease, anemia, kidney stones, digestive issues, and cancer. Not only are lemons a very healthy fruit, but they also have a distinct, pleasant taste and smell that make them a great addition to foods and drinks. Source
Its a filling and nutritious smoothie. You can serve this as breakfast smoothie or you can also enjoy this in your fasting days. You can also use soaked dry fruits in this smoothie. If you want to use almond, soak the almond in hot water and peel before using.
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Recipe
Carrot – 2 medium
Grapes – 1/2 cup
Banana – 1
Orange juice – 1/2 cup
Mint leaves – 12-14
Grated ginger – 1/2 teaspoon
Coconut milk powder – 1/4 cup
Lemon juice – 1 teaspoon
Shredded almond to garnish
Method
1. Peel and cut the carrot into thin slices. Peel and chop the banana roughly.
2. Combine everything and blend till smooth and frothy. You can use 1/4 to 1/2 cup thick coconut milk instead of coconut milk powder. Or use 1/4 cup fresh grated coconut. Add ice cubes if you want your smoothie chilled.
3. Taste and add little more lemon juice if require. Pour the mixture in your favourite glass.
4. Garnish with shredded almond and mint leaves. You can also garnish with lemon wedges.
Enjoy……..
Notes
1. You can use any fruit of your choice.
2. 1/4 to 1/2 cup thick coconut milk can be used instead of coconut milk powder. Or use 1/4 cup grated fresh coconut. Blend well with all the other ingredients.
3. You can also use 2 tablespoon soaked and peeled almond in this smoothie.
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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Oats cookies with mixed seeds, almond and sabja or basil seeds. You don’t need sugar or jaggery to make these cookies. Cookies are sweetened with dry dates powder. Enjoy the delectable taste with milk, tea or coffee. Or make large size cookies to serve as breakfast cookies.
These healthy, delicious and crispy crunchy cookies are perfect for health watchers and kids. I have used sabja or basil seeds as egg replacement. First grind and make a powder of sabja or basil seeds then soak in water for 10-15 minutes, your egg substitute is ready. Basil seeds are high in fiber, a good source of minerals, rich in plant-based omega-3 fat, and plentiful in beneficial plant compounds. Basil seeds are a little larger than chia seeds but have a similar nutritional profile. Source – Healthline
Roasted mixed seeds will give a nice crunch to your cookies and also make it healthy. This time I have a pack of roasted mixed seeds, including roasted pumpkin seeds, sunflower seeds, muskmelon seeds and flax seeds. I also used it in delicious Jaggery oats sesame cookies. Earlier I had a packet of roasted sunflower, pumpkin, flax, watermelon, chia and gojiberries seeds. Which I used in Wholewheat milk bread with mixed seeds,
You can use whatever you have. Seeds are great sources of fiber. They also contain healthy monounsaturated fats, polyunsaturated fats and many important vitamins, minerals and antioxidants. When consumed as part of a healthy diet, seeds can help reduce blood sugar, cholesterol and blood pressure. To read more about seeds click here.
As I mentioned above I didn’t use sugar or jaggery. Cookies are sweetened with dry date powder. And I love to cook or bake with this date powder. A healthier alternative of sugar or jaggery. Here are three more recipes with dry date powder shared on this blog. Check out the recipe by clicking on the name below.
Now coming to the recipe. You don’t need to whisk or cream the butter first. Just combine everything, make a smooth dough, give shape and bake. You can use oatmeal if you have. I have used ground rolled oats. Also used little whole oats with roasted mixed seeds to give the cookies a crunchy texture. Dry date powder made these cookies perfectly sweet for us. But if you want your cookies sweeter then you can add 1-2 tablespoon more date powder. Taste the dough and add as require.
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Recipe
Oats – 1 cup
Sabja/basil seeds – 1 tablespoon
Water – 3 tablespoon
Ghee/clarified butter or butter – 3 tablespoon
Roasted mixed seeds – 4 tablespoon
Dry date powder – 1/4 cup
Almond – 12-14
Desiccated coconut – 4 tablespoon
Cinnamon powder – 1/4 teaspoon
Baking powder – 1/2 teaspoon
Milk – 1 tablespoon
Vanilla essence – 1/2 teaspoon
Method
1. Grease or line a baking tray. Preheat the oven at 170°.
2. Grind the sabja or basil seeds in your mixer grinder. Take out in a large bowl and add 3 tablespoon water. Keep aside for 10-15 minutes. Sabja seeds powder will soak all the water within 5 minutes.
3. In the same grinder grind almond and place on a plate. Now grind 3/4 cup rolled oats into fine powder. Reserve 1/4 cup oats to use whole.
4. In the bowl of soaked sabja seeds powder add all the ingredients. And make a smooth dough. Don’t knead much. Just combine everything well.
5. I like my cookies lightly sweetened. Taste the dough before making balls. If you want your cookies sweeter then add 1-2 tablespoon more date powder if required.
6. Make small balls and press gently with your palm. Arrange the cookies on greased or lined baking tray one inch apart. You can make these cookies small or large size breakfast cookies. I have made 13 small cookies. Press the cookies again with a fork or spoon to make flat.
7. Bake in preheated oven at 170° for 12 minutes or till the edges becomes brown.
8. Let the cookies cool down completely before serving. Cookies will soft when hot and becomes crisp after cooling. Serve these healthy and yummy cookies with milk, tea or coffee. Nutritios cookies are also great to satisfy your sudden hunger pangs or for your sweet craving.
Happy baking. Stay safe healthy happy and blessed !
This post is going to feature on Facebook gourmet group Shhhhh Cooking Secretly Challenge for the theme Stick To Seeds suggested by Archana Gunjikar Potdar. And this month my partner is also lovely Archana Gunjikar Potdar. I love her all the healthy and authentic Goan recipes. I recently bookmarked her healthy and delicious Finger millet or ragi porridge to try. Archana gave me oats and date powder and I made these date oats cookies with these ingredients. I gave her gond or edible gum and ghee as her secret ingredients. She made this Flavorful mixture.
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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Millet soybean cutlets. Kodo millet soybean cutlets are slim fried in microwave with only two teaspoon oil. One teaspoon oil to grease the crusty plate or baking tray and one teaspoon to brush over the cutlets. You can also use your air fryer to fry these cutlets. Or you can also bake the cutlets in oven or halogen oven at 200° or shallow fry. Sharing all the methods. Cooked kodo millet and soybean with spices and lemon juice made these cutlets delicious. Potatoes are used for binding. You don’t need breadcrumbs or any flour. You can also use sweet potatoes instead of potatoes if you want.
These super healthy gluten free cutlets can be served as party starter or as a teatime snack. Or enjoy it as nutritious and filling breakfast dish with any sauce or chutney. Kodo millet and soybean have an impressive amount of protein and vitamins. Vegan people can skip cheese, I had used cheese only in two cutlets for my kids. Using cheese is completely your choice. I recently shared protein rich Soybean egg casserole. And a delicious Kodo millet broccoli pulao. Here are some recipes with millet. Click on the name below for recipe.
According to Healthline Although anyone can reap the nutritional benefits of eating millet, it’s been shown to be especially beneficial for diabetes management, making it one of the better whole grains for managing blood sugar. Millet is a good choice for diabetes due to its high fiber content. Fiber helps slow digestion. As a result, sugar enters the bloodstream slowly, lessening the risk of a blood sugar spike.
Potatoes are a versatile and delicious vegetable that can be enjoyed by everyone, including people with diabetes. However, because of their high carb content, you should limit portion sizes, always eat the skin, and choose low GI varieties, such as Carisma and Nicola. They’re rich in potassium and B vitamins, and the skin is a great source of fiber. However, if you have diabetes, you may have heard that you should limit or avoid potatoes. The truth is, people with diabetes can eat potatoes in many forms, but it’s important to understand the effect they have on blood sugar levels and the portion size that’s appropriate. To read more click here.
But as I mentioned above you can always use sweet potatoes instead of potatoes. So these cutlets are gluten free, vegan and diabetic friendly. You have to rinse and soak the soybean overnight like chickpeas rajma etc. Next day pressure cook with 1&1/4 cup water. After one whistle reduce the heat and cook for 20-25 minutes or till soybean becomes soft and easy to mash. Don’t discard the remaining nutritious water of boiled soybean if any. Either cook till water absorbed completely or use the water in soup or other dishes.
You can cook kodo millet as you cook rice. Soak in water for 15-20 minutes drain and cook with double amount of water. Use 1 cup water for 1/2 cup kodo millet. You can also use pressure cooker to boil the kodo millet. Pressure cook for 2 whistle. For open pot,when water starts to rolling boil reduce the heat, cover the vessel and cook on simmer for 10-15 minutes or till moisture evaporate and millet becomes soft. Add spices according to your choice. To make your cutlets more spicy add more chopped green chilli or you can also use red chilli powder.
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Recipe
Kodo millet – 1/2 cup
Soyabean – 1/2 cup
Potato – 3 medium, boiled
Onion – 2 medium, finely chopped
Green chilli -2-3 or to taste, finely chopped
Ginger – 1 inch piece, grated
Cilantro or coriander leaves – handful, chopped
Salt – 1&1/2 teaspoon or to taste
Black salt to taste
Cumin powder – 1 teaspoon
Garam masala powder – 1/2 teaspoon
Chaat masala powder – 1 teaspoon
Lemon juice – 1&1/2 teaspoon
Cheese as require, optional
Method
1..Rinse and soak soybean overnight in enough water. Next day rinse again and pressure cook with 1&1/4 cup water. After one whistle reduce the heat and cook on simmer for 20-25 minutes or till soybean becomes soft. Let the pressure settle down on its own. Open the lid and cook again till all the moisture evaporate if any.
2. Wash the kodo millet well on a colander or sieve. Soak in water for 15-20 minutes. Cook with one cup water till water absorbed and millet becomes soft. You can also pressure cook the kodo millet if you want. Peel the boiled potatoes.
3..Mash the boiled potatoes, kodo millet and soybean with a potato masher or your hand. Make lump free smooth dough. You can use your mixer grinder to grind the boiled soybean. If you find it difficult to mash. But don’t add water.
4. Add chopped onion, green chilli, cilantro or coriander leaves, grated ginger, salt, black salt, lemon juice and all the spices. Mix everything well. Taste and adjust the seasoning. You can add more green chilli if you want your cutlets more spicy or you can also use red chilli powder.
5. Make equal size balls and press with your palm to make flat patties. Shape the cutlets.
6. I made two large size cutlets and stuff with a piece of mozzarella and cheddar mixed cheese. Also sharing the pictures of cheese stuffed cutlets after frying.
7..Grease the crusty plate with 1 teaspoon oil. Arrange the cutlets on crusty plate. Brush the cutlets with little oil. Fry the cutlets in microwave slim fry mode. Set as instructed for veg cutlets. After beeping sound flip the cutlets upside down and press the start button. If cutlets are not perfectly brown cook for a few minutes again on slim fry mode. I had to cook for 5 minutes more.
8. You can also bake the cutlets in your preheated oven at 200° for 10-15 minutes or until cutlets becomes golden brown from both sides.
9. For halogen oven press speed up button. Set the temperature at 200°. Bake for 10 minutes or till upside becomes brown. Flip the cutlets upside down and bake again at 200° for 5-6 minutes or till cutlets becomes golden brown.
10. Or use your air fryer. You can also shallow fry the cutlets from both sides till golden brown.
Notes
1. You can use boiled sweet potatoes instead of potatoes.
2. You can also use cooked quinoa in the cutlets.
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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Kodo millet broccoli pulao. A flavorful, spicy, no onion garlic and delicious pulao made with kodo millet and broccoli. You don’t have broccoli? No problem try with cauliflower, carrot, beans or mixed vegetables. An absolutely easy to make and delectable one pot meal. A very nutritious and gluten free dish for everyone.
According to Wikipedia Paspalum scrobiculatum, commonly called Kodo millet or Koda millet, is an annual grain that is grown primarily in Nepal (not to confuse with Kodo (Finger millet, Eleusine coracana) and also in India, Philippines, Indonesia, Vietnam, Thailand, and in West Africa from where it originated. The plant is called Arikelu in the Telugu language, Varagu in Tamil, Varak (വരക്) in Malayalam, Arka in Kannada,Kodra in Hindi and Bajra (ਬਾਜਰਾ) in Punjabi.
Now what is millet?
Millet is a group of small-seeded grains resembling small pearls. In the United States, some people haven’t heard of millet, yet it’s a staple in many parts of the world. It’s commonly included in Indian and African dishes. Millet is a gluten-free grain that’s rich in antioxidants, soluble fiber, and protein. In particular, it may lower cholesterol and blood sugar levels. The different types of millet include:
• pearl
• foxtail
• finger
• little
• jowar
• kodo
Millet is a whole grain. It’s considered a “good” carb, so it’s easily digestible. And since it’s also gluten-free, it’s a great alternative for people living with celiac disease or gluten sensitivity. Additionally, millet has a high nutritional value Millet is a whole grain that’s packed with protein, antioxidants, and nutrients. It may have numerous health benefits, such as helping lower your blood sugar and cholesterol levels. Plus, it’s gluten-free, making it an excellent choice for people who have celiac disease or follow a gluten-free diet. Its nutty taste and versatility make it well worth trying. Source – Healthline
I have used nutrient-rich broccoli with corn, green peas, green chilli, ginger and some aromatic whole spices in this millet pulao.
Broccoli is a rich source of multiple vitamins, minerals and fiber. Different cooking methods may affect the vegetable’s nutrient composition, but broccoli is a healthy addition to your diet whether cooked or raw. Broccoli is a nutrient-rich vegetable that may enhance your health in a variety of ways, such as by reducing inflammation, improving blood sugar control, boosting immunity and promoting heart health. However, keep in mind that good health doesn’t come from any single food. Broccoli is merely one of numerous healthy foods that can contribute to optimal health. Including this nutritious vegetable in your healthy, balanced diet may help you achieve your health goals more easily. To read more about health benefits of broccoli click here.
Here are some more broccoli recipes from this blog. Click on the link below for recipe.
As I mentioned above recipe is very easy to make. You can also make it in pressure cooker. Just reduce the amount of water while cooking in pressure cooker. For 1 cup millet use 1&1/2 cup water instead of 2 cup and cook for 2 whistle. Let the pressure settle down on its own. Use green chilli according to your spice tolerance. To make the pulao more spicy add more chopped green chilli or if you are making for kids, use only one green chilli or skip chilli. You can also use mixed vegetables in this pulao like cauliflower, carrot, beans etc with broccoli. Or you can also make it like Mixed vegetable fried rice if you want. Use cooked millet instead of rice.
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1. Wash the kodo millet on a strainer. Soak in sufficient water for 15 minutes. After 15 minutes drain and keep aside.
2. Wash and chop the broccoli into medium size florets.
3. Heat oil and ghee in a wok or pan. You can use only ghee or only oil if you want.
4. Add cumin seeds, start anise, green cardamom, cloves, cinnamon, dry red chilli and bay leaf. When cumin seeds starts to splutter add grated ginger and chopped green chilli. Saute for a minute. Add some more chopped green chilli to make the pulao spicy if you want.
5. You can also use finely chopped onion and garlic with ginger and green chilli if you want. Fry the onion garlic till light brown if using.
6. Add broccoli florets, cumin powder, coriander powder and turmeric powder. Saute for 2-3 minutes. You can use any vegetable with broccoli like cauliflower, carrot, beans, mushrooms etc. Even you can also use fried cubed cottage cheese or paneer in the pulao if you want.
7. Now add kodo millet and saute for a minute. Add salt, sugar, green peas and sweet corn. Saute for a minute again.
8. Add water and lemon juice. Tear up mint leaves roughly with your hand and add. You can also add 2 tablespoon chopped cilantro or coriander leaves with mint leaves. I didn’t. If you are using pressure cooker add 1&2/ cup water instead of 2 cup and pressure cook for 2 whistle. Let the pressure settle down on its own.
9. When it starts to rolling boil reduce the heat. Cover and cook on simmer for 10 minutes.
10. Remove the cover. Add Bengali garam masala powder and stir. Get the homemade garam masala powder recipe here.
11. Cover again and cook on simmer for 5 minutes more or till water absorbed completely. Remove from heat. Cover and keep aside for 5-10 minutes.
12. Your kodo millet pulao is ready. Serve hot with any raita, chutney or any spicy curry.
This post is going to feature on Facebook gourmet group Shhhhh Cooking Secretly Challenge for the theme Healthy Ideas. In this monthly group members are paired with different partners every month and two secret ingredients are given to each other. We have to use these ingredients in our recipe. Best part of this group is we can interact with a blogger every month. This month my partner is Shobha Keshwani. We had a lovely chat about healthy food. She has also an awesome YouTube channel. Shobha Keshwani gave me cardamom and star anise as secret ingredients. I made this healthy and delicious millet pulao with with these ingredients. And I gave Moringa leaves and black pepper to her as secret ingredients. And she made nutritious and delicious Corn and Moringa soup with these ingredients.
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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Lemony dal or red lentil. A very easy to make and delicious dal with lemon. A perfect dish for winter. You can also serve this piping hot dal as soup with toasted bread and your dinner is sorted.
Here are some more different types of dal and lentil soup recipes from this blog. Sharing the links below.
And you may also like to try Andhra style tomato dal from the blog of my blogger friend Priya Iyer.
Now here is the recipe of an absolutely delicious dal with different taste and flavour. This protein rich dal can be served hot as soup. Try and enjoy as a side or soup, choice is your. You can make this dal thick or thin both. Keep the consistency according to your taste. You need some very simple and easily available ingredients to make this mouthwatering lemony dal or soup.
I have used one spring onion/onion green or scallion. Fried the lower part of the scallion with onion garlic and used green part for garnishing. But you can use more scallion if you want. You can also use more garlic if you like garlicky flavour. I have used one slit green chilli for flavour and to get slightly spicy taste. You can skip it if you want. Add black pepper powder according to your spice tolerance. You can also use cilantro or fresh coriander leaves in the dal if you like. You can use vegetable stock or chicken stock instead of water.
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Recipe
Masoor dal or red lentil – 1/2 cup
Onion – 2 medium
Garlic – 3-4 cloves, minced or grated
Cumin powder – 1/2 teaspoon
Coriander powder – 1/2 teaspoon
Turmeric powder – 1/4 teaspoon
Lemon juice – 2 tablespoon
Salt – 2 teaspoon or to taste
Black pepper – 1 teaspoon or to taste
Slit green chilli – 1, optional
Olive oil – 2 tablespoon
Water – 4 cup
Scallion or spring onion – 1
Freshly ground black pepper to sprinkle
Lemon slices and onion green or scallion to garnish
Method
1. Rinse the masoor dal or red lentil well. Drain the water and keep aside.
2. Chop the lower part of the scallion or onion green. Peel and chop the onions. Also chop the remaining green part of scallion and keep aside. We will use it for garnishing.
3..Heat oil in a pan or wok or pan. You can also use pressure cooker to make the dal in less time. Add chopped onion and garlic. Also add the lower part of the scallion. Fry till onion becomes brown.
4. Add dal or red lentil, salt, black pepper powder,cumin powder and coriander powder. Saute for 2 minutes.
5. Add water and when it starts to rolling boil reduce the heat. Cover and cook on simmer for 25-30 minutes or till lentil becomes soft. Don’t forget to check in-between. Check and stir in regular interval. Add more water if required. Add more or less water to get your desired consistency. If you want your dal thin add more water and for thick dal use less water.
6. When dal or lentil becomes soft add lemon juice. Increase the flame and boil for a minute. Taste and adjust salt, black pepper and lemon juice if require. Remove from heat.
7. Garnish with lemon slices, freshly ground black pepper and chopped scallion or onion green. Serve hot.
Notes
1. You can use any oil instead of olive oil.
2. Vegetable or chicken stock can be used instead of water.
3. You can use cilantro or fresh coriander leaves in the dal if you like.
4. Add black pepper powder and green chilli according to your spice tolerance.
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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Batter Up With Sujata 