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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Red Lentil Soup

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

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

You may like some more lentil recipes in this blog.

Lebanese Lentil Lemon Soup

Beetroot dal or lentil curry

Whole Masoor dal or brown or red lentils

Red lentil fritters in sour gravy

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

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

Recipe

Red lentils or Masoor dal – 1 cup

Carrot – 2 medium

Potato – 1, optional

Onion – 1, finely chopped

Bay leaf – 1

Garlic – 3 – 4, minced

Ginger – 1 inch piece, grated

Tomato – 1, chopped

Baby spinach – 100 gram, chopped

Cilantro or coriander leaves – handful, chopped

Cumin powder – 1 teaspoon

Turmeric powder – 1/2 cup

Dried mint leaves – 3 tablespoon, crushed

Black pepper powder – 1 teaspoon or to taste

Salt to taste

Oil – 2 tablespoon

Water – 5 cup

Lemon juice – 2 teaspoon

Zest of 1 lemon

Method

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

2. Rinse and chop the spinach.

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

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

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

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

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

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

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

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

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

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
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Beetroot Dip

Beetroot dip with roasted beetroot.
A delicious and easy to make dip for your snacks with all the healthy and flavourful ingredients.
You will love the taste even if you don’t like beetroot. Roasting enhanced the sweetness and taste of beetroot.

You may like some more beetroot recipes in this blog.

1. Dairy free beetroot smoothie

2. Beetroot dal or lentil curry

3. Beetroot shot

4. Beet smoothie

5. Beetroot rice or pulao and raita

6. Black rice oats beetroot pancake

7. Beetroot appe

8. Beetroot cutlets

9. vegan fruit and veggie smoothie

10. Beetroot green with green peas and corn

Beets are packed with essential vitamins, minerals and plant compounds, some of which have medicinal properties.
1. Many Nutrients in Few Calories. Beets boast an impressive nutritional profile.
2. Help Keep Blood Pressure in Check.
3. Can Improve Athletic Performance.
4. May Help Fight Inflammation.
5. May Improve Digestive Health.
6. May Help Support Brain Health.
7. May Have Some Anti-Cancer Properties. 8. May Help You Lose Weight.
Source

Earlier I have made beetroot dip with boiled or raw beetroot.

Dip with raw beetroot

But noticed a baked beetroot process in twitter from Gala in the kitchen. A detailed and well explained method shared on this blog. Followed the method and very happy with the result. Taste of the baked beetroot are much better than boiled or raw beetroot. You could also see the difference in colour.

Recipe is very easy and simple. If you have baked beetroot ready then you only have to blend all the ingredients. But if you don’t have oven then you can boil the whole beetroot with water in pressure cooker then peel and chop when cool before blending.

Recipe

Beetroot – 2 medium

Tomato – 1 medium

Walnut – 1 tablespoon, chopped

Mint leaves – 3 tablespoon

Sesame seeds – 1 tablespoon

Dried Basil – 1 teaspoon

Lemon juice – 1 tablespoon

Black or pink salt to taste

Pepper powder to taste

Lemon zest – 1/4 teaspoon

Method

1. Wash well and bake the beetroot. Get the method here.

2. I have used my halogen oven to bake. If you are using halogen wrap beetroot with baking paper and then aluminium foil as directed in the above link. Place beetroot on muffins tray.

3. Place the tray on high rack of halogen oven.
Select speed up at 230° for 40 minutes or till done. Insert a fork to check.

4. If you don’t have oven then boil the whole beetroot in pressure cooker with water till done.

5. Let the beetroot cool down. Peel and chop into small pieces.

6. Dry roast the sesame seeds. When it starts to change its colour to light brown remove from heat. Transfer the sesame seeds on a plate.

7. Roast the tomato.
Hold it with the help of a fork or knife on flame. Roast till the skin becomes black.

8. Dip roasted tomato in cold water.
Now peel the skin and chop roughly.

9. Blend everything altogether.
Taste and add salt and more lemon juice if require.

10. Pour the mixture in a glass bowl. Garnish with mint leaves, walnut and dry roasted sesame seeds. Serve with any snack.
You can keep it in refrigerator for 5 – 6 days.

Note

You can add garlic cloves 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
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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 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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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.

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Eggs In Poppy Seeds And Tomato Gravy Or Dim Posto

Egg in poppy seeds or khas khas and tomato gravy or dim posto.
A delicious and easy to make egg dish. Dim posto is a very common dish of Bengali household. You don’t need much spices to make it.
Make a paste of poppy seeds or khas khas, green chilli and tomato, you need only salt and turmeric to make this delicious curry. I have used little kashmiri red chilli powder to add some colour, you can omit it if you want. Or you can grind 1/4 to 1/2 cup fresh grated coconut with poppy seeds and tomato to make narkol posto dim or coconut poppy seeds eggs.

You may like some more egg recipes in this blog.

1. Egg dal tadka

2. Bengal gram and steamed egg khichdi

3. Soya egg shami kabab

4. Korean egg fried rice

5. Kerala egg roast with potato

6. Egg korma

7. Potato stuffed egg enchilada

8. Piperade with Indian spices

10. Eggs with mustard and poppy seeds

11. Egg corn cottage cheese casserole

Sending this post to 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. This month’s Alphabet is letter E.

Sharing an easy and quick yet delicious egg dish for letter E.

I didn’t use onion but you can add 1 thinly sliced onion. Fry the onion slices before adding ground paste. Or you can make it with only poppy seeds, green chilli, salt and turmeric powder if you want. 1/4 teaspoon onion seeds or kalonji can be added in oil as tempering or tadka. Sometimes I make it in this way.  And sometimes also add fresh coconut with poppy seeds  Try these ways for a change.

 

Recipe

Egg – 3 – 4, hard boiled

Poppy seeds or khas khas – 4 tablespoon

Hot water – 1/4 cup

Tomato – 1 large

Green chilli – 2

Mustard oil – 2 tablespoon + 1 teaspoon

Dry red chilli – 1, optional

Turmeric powder – 1/2 teaspoon

Kashmiri red chilli powder – 1 teaspoon, optional

Salt to taste

Water – 1 cup

Method

1. Soak the poppy seeds or khas khas in 1/4 cup hot water for 1 hour.

2. Grind the soaked poppy seeds and green chilli. Add the tomato in the grinder and make a smooth paste of poppy seeds, green chilli and tomato.

3. Make some slits on hard boiled eggs with a knife and marinate with little salt and 1/4 teaspoon turmeric powder.

4. Heat 2 tablespoon oil in a pan. Fry the eggs from all the sides till light brown and remove from oil.

5. In the same oil add dry red chilli and poppy seeds, green chilli and tomato paste.

6. Add 1/4 teaspoon turmeric powder, kashmiri red chilli powder and saute till the mixture dried up completely.

7. Now add water and salt. Mix well.

8. When it starts to rolling boil slide the eggs. You can add 2 – 3 slit green chilli if you like your curry hot.

9. Cover and reduce the heat. Cook on low heat for 7 – 8 minutes.

10. Remove the cover and cook on high heat for 2 minutes or till you get the desired consistency of the gravy.

11. Add 1 teaspoon mustard oil for extra zing and mix well.

12. Remove from heat. Garnish with cilantro or coriander leaves. You can also garnish with slit green chilli.
Serve with steamed rice.

Notes

1. Thinly sliced onion can be added. Fry the onion slices before adding ground paste in the oil.
2. Tomato is optional. You can omit tomatoes and red chilli if you want. But with or without both taste great.

3. 1/4 teaspoon onion seeds or kalonji can be used for tempering or tadka.

4. You can also grind 1/4 to 1/2 fresh grated coconut with poppy seeds, green chilli and tomato to make narkol posto dim or coconut poppy seed eggs.

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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