Corn Stir Fry

Corn stir fry.
Presenting an easy and quick recipe today. If you like corn then it will be a perfect dish for you to make in a jiffy.
You need some sweet corn, garlic and soya, chilli and tomato sauce to make it. You can serve it as a side dish or enjoy as a snack.
Contributing this post to 166 #Foodiemonday bloghop #stirfry theme.

Made this simple dish in my daughter’s place. She doesn’t have any cookware in her kitchen. Always ordered food from outside. Bought some induction based cookware and made this simple yet delicious corn stir fry.

You may like some more corn recipes here.
Spicy corn

Fruity salad with corn cucumber and parsley

Corn salad

Corn cottage cheese stir fry

French beans with rosemary oregano and corn

I made it in a very simple way. You can add one thinly sliced or cubed onion in it. Or you can use broccoli, bell peppers or any vegetables of your choice. If you like it hot add some chopped green chilli or increase the amount of chilli sauce.

Recipe

Corn – 2 cup, boiled

Garlic – 4-5 minced

Soya sauce – 2 teaspoon

Red chilli sauce – 1 & 1/2 teaspoon

Tomato ketchup – 2 teaspoon

Oil – 1 tablespoon

Method

1. Heat oil in a pan.

2. Add minced garlic. Fry till garlic becomes light brown.

3. Add boiled corn and fry for few seconds.

4. Add soya sauce, red chilli sauce, tomato ketchup and 2 tablespoon water.

5. Mix and saute till everything combined well and dried up.
Serve hot.

Notes

1. You can add one sliced or cubed onion and 1 – 2 chopped green chilli with minced garlic.

2. You can add broccoli, bell peppers, scallion or any vegetables of your choice.

3. Add chilli sauce according to your taste. If you like hot, you can add more or add some chopped green chilli.

4. You can garnish it with chopped scallion or onion greens.

 

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Dal Kanda Or Dry Chana Dal Fry

Dal kanda or dry chana dal/Bengal gram fry from Maharashtrian cuisine.
A delicious dal with a twist. Yes you can serve this delicious dal instead of vegetable curry. Best accompany with roti, paratha, puri, naan or any bread. Taste is spicy and lip-smacking.

You can make it in open pot but I have used pressure cooker for quick cooking. Generally we make dal or lentil a semi thick consistency. But this dal is dry. You will love the taste and flavour.

You may like some different kinds of dal recipes on this blog.
Whole Masoor dal

Dal palak

Egg dal tadka

Beetroot dal or lentil curry

Sending this post to Facebook group Recipe swap challenge, created by Jolly and Vidya. This month my partner is Ashima Goyal who blog at My Weekend Kitchen.
I have selected her delicious dal kanda or dry chana dal fry. And I am very happy with the taste and flavour.
Thanks Ashima for this wonderful recipe.
According to Ashima she learned this as a Bohri cuisine in her in laws home.

Recipe

Chana dal or Bengal gram – 1 cup

Ghee/clarified butter or oil – 2 tablespoon

Cumin seeds – 1 teaspoon

Hing or asafoetida – a pinch

Dry red chilli – 2

Green chilli – 1-2, chopped

Garlic – 3 – 4 minced

Ginger – 1 inch piece, grated

Onion – 2, chopped

Tomato – 2, chopped

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Red chilli powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Salt to taste

Cilantro or coriander leaves – 2 tablespoon, chopped

Lemon juice – 1 tablespoon

Kasuri methi or dried fenugreek leaves – 1 – 2 teaspoon

Method

1. Dry roast kasuri methi or dry fenugreek leaves till crisp and keep aside.

2. Wash the dal or lentil and soak in water for 30 minutes.

3. Pressure cook with 1 & 1/2 cup water for 5 – 6 whistle or till the lentils becomes soft. Dal should be soft not mushy.

4. Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
Add hing and dry red chilli.

5. Add chopped onions, green chilli, minced garlic and grated ginger.

6. Fry till onions becomes translucent.
Add chopped tomatoes, salt, cumin powder, coriander powder, turmeric powder, red chilli powder and garam masala powder.

7. Saute till the tomatoes becomes mushy. Add chopped cilantro or coriander leaves.

8. Now add boiled Bengal gram or chana dal with its water. Mix well.
Cook on low flame till dried up. Switch off the flame.

9. Crush the dry roasted kasuri methi between your palm and sprinkle over the dal.
Add lemon juice and mix well.

10. Taste and adjust the seasoning.
Garnish with onion rings, lemon wedges and cilantro.

11. Serve hot with puri, paratha, naan or any bread.

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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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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Cottage Cheese Or Paneer Capsicum Stir Fry

Cottage cheese or paneer capsicum stir fry.
A delicious yet very easy to make side dish. Something like chilli paneer but you don’t have to fry the paneer or make a batter. Just fry the onions till translucent and all the ingredients.

And your lip smacking dish is ready.
You can get some more paneer or cottage cheese recipes here.

Aloo paneer

Corn cottage cheese stir fry

Shahi paneer

Mint paneer kofta

Paneer kala chana kofta curry

Hariyali paneer makhani masala

Cottage cheese croquettes

Soya cottage cheese lollipop

Recipe is very simple but superbly delicious. You can make it in a jiffy if your ingredients are ready. I didn’t use garlic but you can add minced garlic if you like. You can add one more capsicum if you like the taste.

Recipe

Cottage cheese or paneer – 1 cup heaped, cubed

Onion – 4 – 5 medium, sliced

Green chilli – 2, chopped

Tomato – 2, chopped

Capsicum – 1, sliced

Soya sauce – 1 tablespoon

Tomato sauce – 2 tablespoon

Vinegar – 1 tablespoon

Chilli sauce – 1 teaspoon

Schezwan sauce – 2 teaspoon

Oil – 2 – 3 tablespoon

Salt to taste

Method

1. Heat oil in a pan. Add sliced onions and green chilli. You can add minced garlic if you want. I didn’t.

2. Fry till onions becomes translucent. Add tomatoes and capsicum.

3. Saute till tomatoes become mushy.
Now add cubed cottage cheese or paneer and salt. Saute for a minute.

4. Add soya sauce, tomato sauce, vinegar, chilli sauce and Schezwan sauce. Mix well.

5. Saute till everything mixed well.
Garnish with slit green chilli or chopped scallion or spring onion. Serve hot.

Notes

1. You can add 3-4 minced garlic with onion if you like.
2. Adjust the chilli according to your taste.

3. You can add one more capsicum if you like the 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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Gluten Free Lemon Cherry Loaf Cake / Eggless Cake

 

When life gives you lemons, make lemonade or make lemon cake 😊

 

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Gluten free lemon cherry loaf cake with Soyabean flour and oats.
A delicious eggless cake with the mixed flavour of lemon, cherry and coconut. Cake is super soft and moist.
Not only delicious but you will love it’s colourful look when slicing.

Planning to make this cake with Soyabean flour. My Pineapple cupcakes with Soyabean flour was a super hit among my family and friends. Loved the texture of Soyabean flour cake. It was super soft and delicious.
When our bloghop member Sasmita suggested this week’s 162 #Foodiemonday bloghop theme #lemonAffair, I immediately made this cake and very happy with the taste.

I have mentioned all the health benefits of Soyabean flour in pineapple cupcake post. So no more health, today I am talking only about taste. Yes no doubt Soyabean is protein rich and nutritious. It will make your cake more delicious, soft and moist than any other flour.

You will also love the taste of cherries in this cake.
There is something about cherries that makes us want to associate it with all things sweet and decadent. When they are not sitting pretty on top of cakes, they are one of the main ingredients in desserts. Sweet, tarty and ever-so delightful, cherries enjoy a massive following across the globe. But did you know that if consumed in the right way, cherries could also prove to be a treasure trove of health benefits? Montmorency cherries, a variety of sour cherry produced in France and Canada, are packed with anti-inflammatory compounds. This bright red variant of cherry is said to be ten times more effective in healing pain than popular pain relievers available in market. The yellow and red ones (particularly sour in taste) are loaded with vitamin C. Cherries also contain significant amounts of melatonin, a unique chemical that can promote sound sleep. Cherries are also extremely high in heart-healthy potassium that regulates heart rate and blood pressure . Not just that, the ruby red delight has anti diabetic properties too. Yes, you heard us! This dessert staple, packs in antioxidants and compounds that could help manage blood sugar levels too.
Source

So try it and enjoy the lip-smacking taste of this cake. You will love the mixed flavour and taste of lemon, cherry and coconut.
I have used lemon glaze and sprinkle desiccated coconut over it. But its optional. You can serve it as a tea cake without any topping.

Recipe

Soyabean flour – 1 cup

Oats powder – 1/2 cup

Lemon juice – 1 tablespoon

Lemon zest – 1/2 teaspoon

Cornflour – 2 tablespoon

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Condensed milk – 1/2 cup + 2 tablespoon

Olive oil – 1/2 cup

Vanilla essence – 1 teaspoon

Cherry juice – 1/2 cup or as require

Cherry – 1 cup, pitted and chopped

For lemon glaze

Lemon juice – 1 tablespoon

Powdered sugar – 1/4 cup

Lemon zest – 1/2 teaspoon

Desiccated coconut to sprinkle

Method

1. Preheat the oven at 170° for 10 minutes.

2. Grease a baking pan with olive oil and dust with soyabean flour.

3. In a bowl sift Soyabean flour, oats powder, cornflour, baking powder and soda.

4. In a large bowl mix condensed milk, olive oil, lemon juice, lemon zest, vanilla essence and 1/4 cup cherry juice. If you are using canned cherry use the syrup.

5. Whisk everything well.

6. Now add the dry ingredients gradually. Mix well.

7. Add remaining cherry juice and make a lump free smooth batter. Don’t overeat.

8. Pour the batter in greased and flour dusted cake tin.

9. Bake in preheated oven for 30 – 40 minutes or until toothpick comes out clean.

10. Every oven takes different time so check after 30 minutes. Insert a toothpick in the middle, if it comes out clean your cake is ready.

11. Let it cool down completely.

12. For glaze whisk lemon juice, powdered sugar and lemon zest. Whisk till smooth.

13. Spread lemon glaze over the cake and sprinkle desiccated coconut.

14. Slice and serve.
Enjoy the heavenly taste.

Notes

1. You can also make this cake with refined flour or whole wheat flour.

2. I have used canned cherry but if you have fresh cherry, you can use it.

3. I made it in a loaf pan, you can make it in round or any other cake pan.

4. Lemon glaze is optional. You can make it without glaze and enjoy as a tea cake.

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.
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Gluten Free Multi Grain Pancake

Gluten free eggless multi grain pancake.
Pancake made with sorghum, finger millet, pearl millet, rice flour and flax seed powder. Stuffed with pizza sauce and cheese. But cheese is optional, you can also serve it without cheese and it will be delicious without stuffing too.

Recipe is very simple and easy yet delicious. Pack it for tiffin or serve in breakfast, it will be a nutritious and wholesome meal.
You can use any gluten free flour of your choice like soy flour or oats powder. If you don’t like ragi or finger millet, you can use soya bean flour instead.
You can get one more gluten free cheese stuffed pancake recipe here. And a black rice pancake recipe here.

I have used chilli flakes in it, you can use pepper powder instead or if you are making it for kids then you can omit the chilli.
You can add 1 finely chopped capsicum in the batter, I didn’t.

Recipe

Jowar or sorghum flour – 1/2 cup

Ragi or finger millet – 1/4 cup

Bajra or pearl millet – 1/4 cup

Rice flour – 1/2 cup

Flax seed powder – 1 tablespoon

Baking powder – 1 teaspoon

Chilli flakes – 1/2 teaspoon

Salt – 1 teaspoon

Onion – 1, finely chopped

Pizza sauce – as require

Oregano to sprinkle

Garlic powder – 1 teaspoon

Oregano – 1 teaspoon

Grated cheese as require, optional

Water as require

Method

1. Mix 1 tablespoon flax seed powder with 3 tablespoon water. Stir well and keep aside for 15 minutes.

2. In a large bowl mix sorghum, finger millet, pearl millet, rice flour, baking powder, chilli flakes, salt, finely chopped onion, garlic powder and 1 teaspoon oregano.

3. Add soaked flax seed powder and water as require to make a pourable but thick batter.

4. Make a lump free batter. Cover and keep aside for 15 minutes.

5. Heat a nonstick pan or griddle. Lightly spray oil over it.

6. Pour a ladle full batter in the middle. Spread lightly.

7. Let it cook till bubbles appear on the surface.

8. Now flip and cook the other side.

9. Take out the pancake on a plate. Make another pancake like this.

10. When cooked from both sides spread pizza sauce over it.

11. Spread grated cheese over it and sprinkle oregano. You can also sprinkle pepper powder or chilli flakes if you want.

12. Cover with another pancake. Flip and cook for few seconds.

13. Make all the pancakes in this method.

14. Slice the pancakes with a pizza cutter or knife. But this step is optional.

Serve hot with any sauce.

Notes

1. You can also serve it without stuffing.

2. You can omit the cheese if you want. Spread only pizza sauce before serving.

3. You can add finely chopped capsicum or bell peppers in the batter.

4. Pepper powder can be used instead of chilli flakes.

5. You can omit chilli flakes or pepper if you are making it for kids.

6. You can use any gluten free flour like soya bean flour or oats powder.

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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