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.

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Italian Flavoured Paneer Bhurji

Italian flavoured paneer bhurji.
A different way to make our very own paneer bhurji. This lip-smacking paneer bhurji can be serve as a side dish or make sandwich stuffing or use as pizza topping.

We normally make paneer bhurji with onion garlic tomato and some Indian spices. But this time made with Italian seasonings.
Well now you can ask that how I get the idea of making this Italian flavoured paneer bhurji. Because this week our 187 #Foodiemonday bloghop theme is desi twist suggested by Kalyani Sri who blog at https://www.sizzlingtastebuds.com/?m=1

According to Kalyani “the base idea has to be an Indian dish but not an Indian ingredient’. So I have made our humble paneer bhurji Italian. And loved the taste. Try it, I am sure you will also love the taste.
You can use bell peppers or any vegetable of your choice.

Recipe

Paneer or cottage cheese – 2 cup, crumbled

Onion – 1, finely chopped

Green chilli – 1 – 2, finely chopped

Garlic – 2 – 3 cloves, minced

Green peas – 1/2 cup, boiled or frozen

Sweet corn – 1/2 cup, boiled

Capsicum – 1, cubed

Tomato – 2 medium, cubed

Onion – 1, cubed

Oregano – 2 teaspoon

Dried Basil – 1 teaspoon

Rosemary – 1/2 teaspoon, optional

Red chilli flakes – 1 teaspoon

Black pepper powder – 1 teaspoon

Pizza sauce – 2 tablespoon

Vinegar – 1 tablespoon

Tomato sauce – 1 tablespoon

Olive oil – 2 tablespoon

Salt to taste

Chopped scallion or onion green – 1 tablespoon, optional

Method

1. In a bowl mix pizza sauce, vinegar, tomato sauce, oregano, basil, black pepper powder and red chilli flakes. Also add rosemary if using. Mix well and keep aside.

2. Heat oil in a pan. Add finely chopped onion. Fry till translucent.

3. Add minced garlic and chopped green chilli. Fry till garlic becomes brown.

4. Add cubed onion, tomato, capsicum and salt. Add salt carefully. Sauce has enough salt. Saute for 2 minutes.

5. Add boiled sweet corn and green peas. Mix well.

6. Add crumbled paneer or cottage cheese and mix. I have used homemade paneer or cottage cheese. Get the recipe here.

7. Reduce the heat. Cook on simmer for 4-5 minutes or till it dried up. Stir continuously. Cooking on low heat helps the paneer to absorb the flavour of herbs.

8. Taste and adjust the seasoning.
Add 1/2 tablespoon chopped scallion or onion green if using. Mix and remove from heat.

9. Garnish with remaining 1/2 tablespoon scallion. Serve hot as a side dish with any bread or make sandwich stuffing. Even you can use it as pizza topping.

Notes

1. You can use bell peppers, broccoli, beans or any vegetable of your choice.

2. Any vegetable oil can be used instead of olive oil.

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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Broccoli Malai Curry

Broccoli malai curry.
Yes broccoli again. But this time with a rich finger licking gravy. Generally we make this malai curry with prawns or chingri. Called chingri malai curry. If you want you can make prawns or any fish instead of broccoli with this gravy.

This week our 186 #Foodiemonday bloghop theme is plant based milk recipes suggested by Archana Gunjikar Potdar who blog at Mad Scientist’s Kitchen. Visit her blog for some awesome recipes.

Today I am sharing my brother Sanjay’s recipe. I already shared his one more recipe.
Radhaballvi with dum aloo.

He always used strained water of soaked dry red chilies in his non-vegetarian dishes. In his view ‘its enhance the taste and colour’. So I have followed his method today. Try this gravy with any vegetables or fish chicken etc. And please let me know how it turns out.

Recipe

Broccoli – 1

Onion – 2

Garlic – 2 – 3

Ginger – 1 inch piece

Tomato – 2 medium

Green cardamom – 2

Cinnamon – 1 inch piece

Cloves – 3

Bay leaf – 1

Coconut milk – 1 cup

Cashew nuts – 10 – 12

Poppy seeds or khas khas – 1 tablespoon

Cumin powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Kashmiri red chilli powder – 1 tablespoon

Dry red chilli – 3

Salt to taste

Water – 1 cup + 1/4 cup

Mustard oil – 3 – 4 tablespoon + 2 teaspoon

Slit green chilli to garnish

Method

1. Soak the poppy seeds and cashew nuts in hot water.

2. Soak the dry red chilli in 1/4 cup water for 20 – 25 minutes.

3. Blend the soaked red chillies with it’s water. Strain the water with a sieve and keep aside. Discard the skin and seeds of dry red chilli.

4. Grind onion, ginger and garlic into smooth paste.

5. Grind tomatoes, soaked cashews and poppy seeds altogether. Make a smooth paste.

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

7. Rinse the broccoli well. Cut the broccoli onto small florets.

8. Heat 2 teaspoon oil in a pan. Add the chopped broccoli.

9. Fry till the broccoli starts to change it’s colour. Remove from heat and keep aside.

10. Heat 3 – 4 tablespoon oil in the same pan. Add bay leaf, crushed green cardamom, cinnamon and cloves.

11. Add onion, garlic and ginger paste. Sauce till the ground paste becomes light brown.

12. Add tomato, cashew and poppy seeds paste. Add cumin powder, kashmiri red chilli powder and turmeric powder.
Saute till oil leaves the sides.

13. Add fried broccoli florets and salt. Mix well.

14. Saute for 1 – 2 minutes.
Add strained water of dry red chilli, coconut milk and water. You can also add some slit green chilli. Stir and mix well.

15. When it starts to rolling boil reduce the heat. Cover and cook on simmer for 10 – 15 minutes or until the broccoli becomes tender.

16. Taste and adjust the seasoning.
Remove from heat. You can add 1 – 2 teaspoon ghee or clarified butter if you like. I didn’t.

17. Garnish with slit green chilli.
Serve with steamed rice, pulao, jeera rice, roti, paratha, naan, puri or any bread.

Notes
1. You can make prawns or any fish or chicken in this gravy.
2. Any vegetables can be used instead of broccoli.

4. You can also make this curry with less oil if you want.

5. Any vegetable oil can be used instead of mustard oil.

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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Broccoli With Cottage Cheese And Mixed Vegetables

Happy Women’s Day to all wonderful women.
Broccoli with paneer or cottage cheese and mixed vegetables.
Here is a simple yet delicious recipe with all the goodness of broccoli, cottage cheese and some mixed vegetables.

Yes broccoli again. My vegetable vendor brings lots of broccoli every day. And always request to buy some. Broccoli not only healthy but taste great and see how this vegetable looks beautiful with some other colourful veggies.

You may like some more broccoli recipe on this blog.

1. Broccoli with egg and tomato

2. Vegan broccoli stir fry with lemon and ginger julienne

3. Broccoli almond cheese soup

I had some different vegetables and cottage cheese in my refrigerator. So made this mixed vegetables.
Posting it from train. Going to Allahabad to attend a marriage in family. So quickly coming to the recipe. Try out this and enjoy.

Recipe

Broccoli – 1

Cauliflower – 1 cup, chopped into small florets

Carrot – 3/4 cup, cubed

Beans – 3/4 cup

Capsicum – 1, cubed

Tomato – 2 medium, chopped

Green peas – 3 /4 cup

Sweet corn – 3/4 cup, boiled

Grated ginger – 1 teaspoon

Green chilli – 1 – 2, chopped

Garlic – 4-5, minced

Onion – 2, sliced

Paneer – 1 cup, cubed

Salt to taste

Tomato ketchup – 1 tablespoon

Vinegar – 1 tablespoon

Oregano – 2 teaspoon

Rosemarie – 1 teaspoon, optional

Olive oil – 2 tablespoon

Method

1. Cut the broccoli into small florets. Cover with water and boil till fork tender. Broccoli florets should not be mushy. Or microwave with water for 4 minutes.

2. Heat oil in a pan. Add chopped onions, garlic and green chilli. Fry till the onions becomes light brown.

3. Add grated ginger and chopped tomatoes. Saute till the tomatoes becomes mushy.

4. Add carrot, beans, cauliflower green peas and salt. Mix well.

5. Cover and cook on low flame till the vegetables become tender. Stir occasionally.

6. Add capsicum and cook for 1 – 2 minutes on high heat.

7. Add corn, broccoli florets and paneer or cottage cheese pieces. Mix everything.

8. Add tomato ketchup, vinegar, oregano and rosemary. Rosemary is completely optional. If you don’t have or you don’t like skip it.

9. Stir and cook on high heat till the vegetables dried up.
Taste and adjust the seasoning.

10. Remove from heat. You can garnish with chopped scallion or onion greens.
Serve with any bread.

Notes

1. You can use bell peppers or any vegetables of your choice.
2. Use green chilli according to your taste.

3. You can use any vegetable oil.

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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Vegan Broccoli Stir Fry With Lemon And Ginger Julienne

Broccoli stir fry with lemon and ginger julienne.
An easy to make and delicious broccoli made with onion, garlic, chilli, cherry tomatoes, corn kernels and ginger julienne.
Corn kernels are optional. I have added them to bring some colour in the dish. Cherry tomatoes, corn kernels and broccoli makes the dish colourful and delicious.

This week we bloghop members discussed a lot about pegan diet. Now what is pegan diet?
The pegan diet is a style of eating inspired by two of the most popular diet trends — paleo and vegan.
According to its creator, Dr. Mark Hyman, the pegan diet promotes optimal health by reducing inflammation and balancing blood sugar. However, some components of this diet remain controversial.
The pegan diet combines key principles from paleo and vegan diets based on the notion that nutrient-dense, whole foods can reduce inflammation, balance blood sugar, and support optimal health.
Major emphasis is placed on vegetables and fruit, but intake of small to moderate amounts of meat, certain fish, nuts, seeds, and some legumes is also allowed.
Heavily processed sugars, oils, and grains are discouraged — but still acceptable in very small amounts.
Because the pegan diet emphasizes nutrient-rich fruits, vegetables, and healthy fats, it may help prevent disease, promote heart health, and reduce inflammation.
To read more about Pegan diet click here.

Why we are talking about pegan diet? Well this week for 184 #Foodiemonday bloghop theme is #pegandiet suggested by Veena Krishna Kumar who blog at Veenasvegnation.  Visit her blog for many delicious recipes.

Thanks to Veena for introducing me to this pegan diet. Quite interesting and healthy.
Made this easy and delicious broccoli stir fry but I have a little doubt about corn kernels. I have used and don’t know whether it is allowed or not. But our group member Sujata Shukla
said that I can use it but not more than 1/2 cup. And I also Google searched and found yes its allowed.

The good news is, you don’t need any special recipes to eat a Paleo-vegan Diet. Each day, just aim for:
5 or more servings of nonstarchy vegetables and fruit4 servings of whole grains or healthy starch (such as 1/2 cup of potatoes, brown rice, corn, oatmeal or whole-grain pasta)3 servings of healthy fat (such as 1 Tbs. of olive oil, 1 oz. of nuts/seeds or 1/4 avocado)2 servings of plant-based protein (such as 1/2 cup of beans or tofu)1 small serving of animal protein (such as 3 oz. of fish, chicken or beef)1 optional serving of dairy substitute.
Source

You may like one more broccoli recipe on this blog.
Broccoli with egg and tomato

Recipe is very simple and you need very less ingredients to make it. I have used small onions but if you have shallots use them whole or half.

Recipe

Broccoli – 1

Small onions – 5, cubed

Garlic – 2 – 3 cloves, minced

Ginger julienne – 1 tablespoon

Green chilli – 1 – 2, chopped

Corn kernels – 1/2 cup, boiled

Cherry tomatoes – 1/2 cup

Black pepper powder to taste

Salt to taste

Cumin powder – 1/2 teaspoon

Lemon juice – 2 teaspoon

Lemon zest – 1/4 teaspoon

Olive or avocado oil – 2 tablespoon

Method

1. Wash the broccoli well under running water.
Cut the broccoli into small florets.

2. Chop the stems into thin slices. If stems are too thick peel and remove the outer layer before slicing.

3. Heat 4 cup water in a pan. Add 1 teaspoon salt. When the water starts to rolling boil add chopped broccoli and sliced stems.

4. Keep a bowl of water with some ice cubes handy.

5. Boil for 4 minutes or till the broccoli becomes fork tender. Don’t make it mushy.

6. Remove the broccoli florets with a slotted spatula and dip into the ice cold water immediately to stop further cooking and retain the colour.

7. Heat olive oil in a pan. Add minced garlic, green chilli and ginger julienne. Fry till the garlic and ginger julienne starts to change it’s colour.

8. Add the onions. You can use whole or half shallots if you have. Saute for 2 minutes.

9. Add broccoli, boiled corn kernels and cherry tomatoes.

10. Add salt, black pepper powder and cumin powder. Mix well.

12. Saute till the tomatoes becomes little soft but not mushy.

13. Add lemon zest and lemon juice. Mix well and remove from heat. Taste and adjust the seasoning.

14. Garnish with ginger julienne.
Serve with any bread.

Notes

1. You can use more chopped or slit green chilli if you want it spicy.

2. Corn kernels are optional, you can skip it if you want.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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No Onion Garlic Vegan Makhana Or Fox Nut / Lotus Seeds Curry

No onion garlic vegan makhana or fox nut/lotus seeds curry.
A lip-smacking gravy with makhana or lotus seeds/fox nuts, cashews, melon seeds and poppy seeds or khas khas. Gravy is perfectly rich, creamy and delicious without onion garlic.

Sending this post to 183 #Foodiemonday bloghop Indian super food theme. This week Vidya Narayan who blog at Masalachilli suggested the theme.
Do visit her space for traditional recipes with some wonderful bake.

My humble contribution is this no onion garlic vegan makhana curry.

In India, these Lotus seeds are commonly referred to as Makhana. Usually people consume it during their fasts or even use it as an ingredient in Indian cuisines or sweet dishes. However, not many people are aware of its health benefits and nutritional value.
The first and foremost advantage of consuming lotus seeds is that it acts as an anti-aging agent.
Lotus seeds are known as a great source of protein which is extremely beneficial to the body. Doctors even recommend the intake of lotus seeds to combat protein deficiency in the body.

Lotus seeds are low in cholesterol, saturated fat and sodium. They are an extremely good source of manganese, potassium, magnesium, thiamine, protein and phosphorus.
It helps to eliminate all the spleen from the body and keeps it clean from the unnecessary cholesterol, therefore, maintaining the body’s cholesterol level. The potassium content is a great advantage for heart as it reduces the risk of heat stroke and hypertension. It is helpful in flushing out excess water and sodium from the body. It is of a great help in case there are muscle contractions, which can lead to cramps.
Source

Recipe is very easy to make. You need only ground ginger, chilli, tomatoes, cashew, melon seeds, poppy seeds, coconut, cardamom, cinnamon and cloves. I have made it with oil. But if you want you can also use butter.

Recipe

Makhana or fox nut – 2 & 1/2 cup

Green peas – 1 cup

Tomato – 3 medium

Green chilli – 1 – 2, chopped

Ginger – 1/2 inch piece

Poppy seeds or khas khas – 1 tablespoon

Cashew nuts – 2 tablespoon

Melon seeds – 1 tablespoon

Grated fresh coconut – 2 tablespoon

Green cardamom – 2

Cinnamon – 1/2 inch piece

Cloves – 2

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Kashmiri red chilli powder – 1 & 1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Salt to taste

Sugar – 1/2 to 1 teaspoon or to taste

Oil – 2 tablespoon + 2 teaspoon

Water – 1 & 3/4 cup

Method

1. Soak the poppy seeds or khas khas in hot water or microwave for 1 minute with little water.

2. Soak the cashew nuts and melon seeds in warm water for 15 minutes.

3. Grind tomatoes, green chilli, ginger, green cardamom, cinnamon, cloves, soaked poppy seeds, melon seeds, cashew nuts and coconut altogether. Make a smooth paste.

4. Heat 2 teaspoon oil in a pan. Add fox nuts or makhana. Fry till makhana becomes crisp and light golden brown.

5. Stir constantly and be careful. Makhana shouldn’t be black.
Remove from heat and place on a plate.

6. Now heat 2 tablespoon oil and add the ground paste. Add salt, sugar, cumin powder, coriander powder, turmeric powder and kashmiri red chilli powder. Mix well.

7. Saute till oil leaves the sides.
Add green peas. Mix and saute for few seconds.

8. Add water and when it starts to boil reduce the heat. Cover and cook on simmer for 5 – 6 minutes or until green peas becomes soft.

9. Add makhana or fox nut. Mix and cook on simmer for 3 – 4 minutes.

10. Your curry is ready. You can add 1-2 tablespoon fresh cream and 1 teaspoon crushed kasuri methi at the end. I didn’t.

11. Garnish with slit green chilli and cilantro or coriander leaves.
Serve with jeera rice, pulao, steamed rice, puri roti, paratha, naan or any bread.

Notes

1. You can use butter instead of oil.
2. Almond can be used instead of cashew nuts. Or use cashew nuts and soaked and peeled almond both.

3. Use chilli according to your spice tolerance.

4. You can add fried cashew nuts in the gravy.

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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Broccoli With Egg And Tomato

Broccoli with egg and tomato.
A superbly delicious and healthy side dish. You can serve it with toasted bread in breakfast or serve as a side dish in lunch or dinner.
If you like eggs then its perfect for you.

Not only delicious but protein, vitamins and minerals rich eggs makes it nutritious.

When it comes to great-tasting nutrition, broccoli is an all-star food with many health benefits. While low in calories, broccoli is rich in essential vitamins and minerals, in addition to fiber.
Researchers are studying the anti-cancer properties of Sulforaphane and have come to some interesting conclusions, although more research is needed.
And is a good source of beta-carotene. Broccoli contains vitamins B1, B2, B3, B6, iron, magnesium, potassium, and zinc too. It also provides fiber and is low in calories.
Broccoli is a great source of vitamins K and C, a good source of folate (folic acid) and also provides potassium, fiber. Vitamin C – builds collagen, which forms body tissue and bone, and helps cuts and wounds heal. Vitamin C is a powerful antioxidant and protects the body from damaging free radicals.
To read more about Broccoli nutrients click here.

And broccoli and eggs are great combo.

Why : Research shows that when you add a food containing a reasonable amount of vitamin D to a calcium-rich food, you absorb about 60% more of the calcium.

“Broccoli along with other green leafy veg are one of the richest plant-based sources of calcium, while eggs are one of nature’s best sources of vitamin D – a nutrient that is hard to get from food alone,” says Rob.
Source – Mirror

Recipe is very simple and easy. I don’t have cherry tomatoes so I quartered the tomatoes. If you have cherry tomatoes use them to make your dish more beautiful and attractive. I have used Indian spices but you can use any herbs or spices of your choice. You can also use capsicum or Bell peppers if you want.

Recipe

Broccoli – 1

Tomato – 5 small

Egg – 2 – 3

Onion – 2, finely chopped

Garlic – 3 – 4 cloves, minced

Green chilli – 1 – 2, chopped

Grated ginger – 1 teaspoon

Oil – 2 tablespoon

Cilantro or coriander leaves – handful, chopped

Cumin powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Coriander powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Method

1. Cut the broccoli into small florets.

2. Chop the tomatoes into 4 pieces. If you have cherry tomatoes make them half or use full.

3. Heat 1 tablespoon oil in a pan. Add broccoli florets and 1/4 teaspoon salt. Mix well.

4. Cover and cook on simmer. Stir in between. Fry till broccoli florets slightly changes it’s colour and becomes a bit tender. Remove from heat and keep aside. Don’t make the broccoli too soft.

5. Heat remaining 1 tablespoon oil. Add minced garlic and chopped onions. Fry till onions becomes translucent.

6. Add chopped green chilli and grated ginger.

7. When the onions becomes light brown add the tomatoes and saute for 1 minutes or till skin of the tomatoes begins to wrinkle. Tomatoes should not be mushy, just make slightly soft.

8. Add fried broccoli florets, chopped cilantro or coriander leaves, salt, cumin powder, coriander powder, turmeric powder and garam masala powder. Mix well.

8. Now make space in the middle of the pan with a spatula.

8. Break the eggs and drop in the middle of the pan.

9. Stir with a spatula and break the egg yolks.

10. Stir and mix the eggs with broccoli and tomatoes.

11. Stir continuously and cook for 2 minutes or till the eggs cooked completely.

12. Remove from heat. Serve hot with roti, paratha, puri naan or toasted bread.

Notes
1. You can use olive oil or any vegetable oil.
2. Use cherry tomatoes to make your dish more attractive.
3. You can use any herbs or spices of your choice.

4. Capsicum or Bell peppers can be used with broccoli.

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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