Black Rice Pudding And Mango Parfait

Dairy free black rice pudding and mango parfait.
Pudding made of black rice or forbidden rice, coconut milk and organic jaggery powder.
If you want you can also make it with sugar or brown sugar.
Serve the pudding chilled or make it parfait with mango or any other fruit.

Black rice is quite popular in Asia. The black rice has a texture similar to brown rice, but with a more prominent nutty flavor.
Black rice is more nutritious than brown rice. Its an excellent source of fiber, amino acid, minerals, vitamins and antioxidants.

In China and some South-East Asian country it is known as “Forbidden Rice” because it was reserved exclusively for the Royals in ancient China.

Despite being less popular than brown rice or wild rice, black rice, known as forbidden rice, is an ancient grain that has even more impressive health benefits than most other closely related rice varieties.

Not only is it the type of rice that is richest in powerful disease-fighting antioxidants, but it also contains dietary fiber, anti-inflammatory properties, and has the ability to help stop the development of diabetes, cancer, heart disease and even weight gain.

Black rice has been eaten in regions of Asia for thousands of years; in fact for centuries it was reserved for only Chinese royalty. Today this type of rice is picking up in popularity and popping up in more health food stores across the US, Australia, and Europe, as people discover the numerous health benefits that whole grain black rice has to offer.
Source

You can get some more black rice recipes here. Click on the name below to get the recipe.

Black rice oats and beetroot pancakes

Gluten free black rice double chocolate cake

Stir fry black rice

Chakhao kheer

Its Monday again and this week’s 156 #Foodiemonday bloghop theme is ‘Any but white rice’. When Mayuri suggested the theme I decided to make something with black rice. I love the nutty taste of this rice.

Its a very simple, easy and quick yet delicious recipe. If you have boiled black rice, you can make it in a jiffy. I have made it with coconut milk and used organic jaggery powder to sweetened it. But you can use same amount of sugar or brown sugar if you like. You can use vanilla or any flavour of your choice.

Recipe

Black rice – 1/2 cup

Water – 2 cup

Coconut milk – 1 cup

Jaggery – 1/4 cup

Cardamom powder – 1 teaspoon

Cashew nuts – 2 tablespoon

Raisin – 2 tablespoon

Oil to fry the nuts

Mango – 1, chopped in small cubes

Method

1. Wash the rice well.

2. Black rice takes longer time to cook so soak the rice 6 – 8 hours or overnight. Then microwave for 20 minutes on high power or pressure cook with water for one whistle, after that cook on low flame for 20 minutes.

3. Heat ghee/clarified butter or oil in a pan.
Add raisins. When the raisins puffed up, immediately remove from ghee or oil.

4. In the same oil fry the cashew nuts till light golden brown. Keep aside.

5. Now mix coconut milk and jaggery powder or sugar. I have used organic jaggery powder.

6. Cook on low flame till it becomes thick and creamy. Stir occasionally.

7. Taste the sweetness. If require add 1-2 tablespoon jaggery powder or sugar.

8. Add cardamom powder, fried raisins and cashew nuts. Reserve some for garnishing. Mix well.

9. Keep the pudding in refrigerator to serve chilled.

For parfait

10. In a glass add some mango cubes, layer with black rice pudding over it.

11. Repeat the layers till end. Top with mango cubes and fried cashew and raisins. You can sprinkle little desiccated coconut over it.
Serve chilled.

Notes

1. You can use sugar or brown sugar instead of jaggery powder.

2. You can use any fruit of your choice instead of mango.

3. You can add roasted almond, pistachio or any dry fruit.

4. You can use vanilla or any flavour of your choice instead of cardamom.

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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Chutney Idli

Chutney idli.
A delicious soft steamed breakfast dish made with semolina or suji and coriander or cilantro chutney ingredients. You can serve it with any chutney or dip. But its taste great without anything. So it can be serve as snack.

Normally idli batter need to be fermented.
According to Wikipedia Idli or idly are a type of savoury rice cake, popular as breakfast foods throughout India and northern Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body.
But you don’t have to soak, grind and ferment to make these idli.

A quick and easy to make idli. Just mix roasted semolina and chutney ingredients. Wait for only 10 – 15 minutes and steam. Delicious, soft and fluffy idli will be ready in few minutes.
And because of semolina its healthy too. Have a look on the health benefits of semolina or suji.
Helps Diabetics: …
Helps In Weight Loss: …
Provides Energy: …
Provides Balance To Diets: …
Boosts Body Functions: …
Prevents Iron Deficiency: …
Provides Antioxidants: …
Prevents High Cholesterol.
Source

Now coming to the recipe. I don’t like garlic much so I didn’t use it. But if you love garlic flavour then you can add 1 – 2 cloves garlic while grinding the cilantro and mint leaves.
You can use more lemon juice if you want your idli tangy.

Recipe

Semolina or suji – 1 cup

Curd – 1/2 cup

Salt to taste

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon

Lemon juice – 2 teaspoon

Ginger – 1/2 inch piece

Green chilli – 1 – 2

Cilantro or coriander leaves – 1 cup

Mint leaves – 1/2 cup

Rai or mustard seeds – 1 teaspoon

Curry leaves – 10 – 12, chopped

Oil – 1 tablespoon

Eno – 1 teaspoon

Method

1. Heat oil in a pan. Add rai or mustard seeds and let it splutter. Add curry leaves, stir and add semolina or suji. Fry for 2 – 3 minutes. Don’t make the semolina brown. Semolina shouldn’t change it’s colour.

2. Remove from heat and let it cool down.

3. Whisk the curd and keep aside.

4. Grind cilantro or coriander leaves, mint leaves, ginger and green chilli altogether. Make a smooth paste with little water.

5. In a large bowl mix roasted semolina, curd, salt, cumin powder, chaat masala powder and ground mixture. Add water as require to make a semi thick mixture. Make a pouring consistency. Cover and keep aside for 10 – 15 minutes.

6. After 10 – 15 minutes check the consistency if it too thick add little more water to get the required consistency.

7. Grease the idli mould.
Heat water in a steamer.

8. Just before steam add eno and give a good stir.

9. Pour the batter in greased idli moulds.

10. Steam for 12 – 15 minutes or until the toothpick comes out clean.

11. I have made these in microwave. If you are using microwave steam it on full power for 6 minutes.

12. Serve hot idli with peanut chutney, onion tomato chutney or dip.
You can get the recipe of peanut chutney here.

And get the recipe of onion tomato chutney here.

Notes

1. You can add 1 – 2 garlic cloves while grinding coriander mint leaves if you want.

2. You can use more lemon juice if you like your idli tangy.

3. Use chillies according to your taste. You can add 1 – 2 chilli more if you like your idli spicy. Or you can omit chilli if you are making it for kids.

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Watermelon Rasgulla / Diabetic Friendly Sweet

Watermelon rasgulla.
Another sugar free treat for you.
Rasgulla is a dessert made with ball shaped paneer/chhena or cottage cheese dumplings cooked in light sugar syrup. And I have used watermelon juice instead of sugar syrup to make these rasgulla.

If you are a regular reader of my blog, then you know I love to share desserts for diet conscious and diabetic people. Because every one has sweet tooth. And we have to make something to satisfy their sweet craving.
So here is a rasgulla recipe without sugar.
Already shared watermelon sandesh and muffins.
And now one more dessert with watermelon.

Despite the popular belief that watermelon is just water and sugar, watermelon is actually a nutrient dense food. It provides high levels of vitamins, minerals, and antioxidants and just a small number of calories.
Source

So enjoy this healthy and delicious rasgulla without any guilt.
I have made these rasgulla with watermelon juice. I am lucky that I have got the sweetest variety watermelon. If your watermelon is not so sweet and you are not on a restricted diet then you can add 1/2 cup sugar for better taste.
Get all the tips and tricks to make rasgulla here.

First time tried it without adding any colour but not satisfied with the look. Taste is good but not picture perfect 😀

So made again with little colour in chhena or cottage cheese balls.

Recipe

Milk – 1 litre

Lemon juice or vinegar -3 – 4 tablespoon or as require

Watermelon juice – 4 & 1/2 cup

Water – 1/2 cup

Red food colour – a pinch or 1 – 2 drop if you are using gel colour, optional

Method

1. Make cottage cheese or paneer and make balls with it. Get the method of making cottage cheese and balls here.

2. Add colour if you are using. Mix well. Make smooth balls without any crack. If you feel difficulty to bind then you can add 1 tablespoon maida/all purpose flour or semolina. I didn’t. I have made these with only cottage cheese. Please follow the method of draining the cottage cheese I have mentioned in above link of tips and tricks of rasgulla.

3. In a large and broad pan heat watermelon juice and water. You can add 1/2 cup sugar in it if you like for better taste . You can add 1/2 teaspoon cardamom powder or rose water or essence if you want. I didn’t because I have wanted to retain the natural flavour of watermelon.

4. When it starts to rolling boil add the cottage cheese balls one by one. Let it boil on full flame for 2 – 3 minutes. Don’t overcrowd.

5. Cover and cook on medium high heat for 20 minutes.

6. Keep 1/2 cup hot watermelon juice handy. After 10 minutes add the hot water. Cover again. Don’t stir just shake the pan gently in between.

7. After 20 minutes switch off the heat. Keep it covered for 3 – 4 hours or until completely cool down.

8. You can keep these in refrigerator for 5 – 6 days.

Enjoy the delicious and healthy watermelon rasgulla chilled or warm.
Better serve it chilled with some watermelon juice of rasgulla.

Notes

1. Use cow milk to make paneer or cottage cheese.

2. Mash the cottage cheese well with your heel of the palm and fingers at least for 4-5 minutes or until you feel your palm little greasy.

3. Sweetness depends on the watermelon. You can add 1/2 cup sugar with watermelon juice if you are not on a restricted diet.

4. Don’t overcrowd the rasgulla while cooking in watermelon juice. You don’t get round shape rasgulla if overcrowded.

4. Please read all the tips and tricks to make rasgulla before trying to get perfect rasgulla. Click here
to get the detailed method.

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

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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Sugar Free Pineapple Sandesh / Diabetic Friendly Sweet / Naturally Sweetened

Sugar free pineapple sandesh.
A delicious sweet for diabetic and diet conscious people. Actually its superbly delicious so everyone can enjoy these guilt free sweets.

A sandesh without any artificial sweetener. But its perfectly sweet. Sweetness of pineapple and raisins made these sandesh sweet and yummy.
So a healthy treat for not only diabetic people but for everyone. Diet conscious people its for you too. Enjoy the natural sweetness without any guilt.

Already shared one more sugar free sweet recipe here. To get the recipe click on the name.

Sugar free carrot bottle gourd fudge or barfi

This sandesh recipe is very easy and simple. You don’t need much ingredients to make it. I have used homemade paneer/cottage cheese and khoya or milk solid in it. Both are made with skimmed milk.
Get the method of making khoya/mawa or dried milk or milk solid here.

You can get the method of making paneer or cottage cheese here.

Sandesh will get it’s perfect sweetness from raisins and pineapple. I have used little yellow food colour to make these attractive. You can skip colour if you want. And if you don’t have pineapple essence use cardamom powder or vanilla or any flavour of your choice.

Recipe

Paneer or cottage cheese – 1 cup, tightly packed

Khoya/mawa or dried milk – 1/4 cup

Chopped pineapple – 1/2 cup

Raisins – 1/4 cup

Pineapple essence – 2 – 3 drop

Yellow food colour – a pinch, optional

Method

1. Soak the raisins in hot water for 15 minutes.

2. In your mixer grinder blend or grind soaked raisins and chopped pineapple.

3. Add crumbled paneer or cottage cheese and khoya or milk solid. Blend again to make a smooth mixture.

4. Pour the mixture into a nonstick or heavy bottom pan.
Cook on low flame stirring continually.

5. Cook till the mixture becomes a dough like consistency.
Remove from heat. Add pineapple essence and mix well. Let it cool down.

6. Add yellow food colour if you want to use. Mash it with you palm to make smooth.

7. Now grease your favourite mould with little oil or ghee.
Shape your sandesh as you like.

8. If you don’t have mould simply make them small round ball. And serve as laddu.

You can garnish your laddu with chopped pistachio.

Enjoy the delicious pineapple flavoured sugar free sandesh without any guilt.

Notes

1. You can use store bought crumbled cottage cheese and milk solid in it. But fresh cottage cheese is better.

2. If you don’t have pineapple essence then you can use any flavour of your choice.

3. You can also make it without khoya or milk solid. Just use 1/4 cup paneer or cottage cheese more.

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Kasundi / Guest Post By Rita Ghosh

Kasundi
One more recipe from Bengal.
You can call it mustard sauce. I love it’s tangy zingy taste and lovely aroma of mustard.
You can serve it with any Bengali snack, cutlets, chop, fritters, croquettes or anything as a dip or sauce.

You can make fish or any vegetables with it. I often make eggs, ladyfingers, eggplant etc with kasundi. You have to add kasundi with salt, turmeric powder and chilli only. You don’t need much spices with it.

Kasundi is the Asian or Indian variety of mustard sauce. It is a pungent paste of fermented mustard seeds, spices and sometimes dried mangoes, dried Indian plum and olives, popular as a dipping sauce in Bengali cuisine.
Kasundi has always been a revered fixture of Bengali households, its making used to be almost a religious rite, with many restriction and rituals. With modern household appliances becoming commonplace, its making no more remains a complex ritual.
Wikipedia

Some of my readers requested for kasundi recipe. I never tried it. Always bought readymade bottles from Kolkata. So I have requested my friend Rita Ghosh for a guest post. Rita Ghosh is an avid cook and a very humble person. We never met physically but she is really a good friend. We met in a food group. Our interests are same. We chat every day and our topic is food. So when I requested her for kasundi post she gave me the recipe immediately. Thanks a lot dear for this awesome recipe.
Sharing her authentic method to make kasundi. Try it and please give your feedback 😊

Recipe

Black mustard seeds – 3 & 1/2 cup

Ginger paste – 2 tablespoon

Red chilli powder – 1 & 1/2 teaspoon

Salt to taste

Turmeric powder – 2 teaspoon

Coriander seeds – 1 teaspoon

Cumin seeds – 1 teaspoon

Black pepper – 8 – 10

Green cardamom – 2

Cinnamon – 2 sticks

Raw mango – 2 medium, chopped

Hot water – 1 litre

Method

1. Wash black mustard seeds and ginger and let them dry under sunlight.

2. When dried completely blend them well.

3. Dry roast black pepper, green cardamom and cinnamon. Grind them altogether. Make fine powder.

4. Take a deep bottom pan. Mix blended mustard seeds, turmeric powder, salt and water in it.

5. Add mango pieces and mix well.
Cover the pan and keep it overnight.

6. Next day, take out the mango pieces and blend. Now add blended mango pieces and all the spices in this fermented mixture.
Add more cold ( room temperature) water as require.

7. Keep under sunlight for 7 – 8 days.
Your kasundi is ready.
Relish throughout the year.

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Green Tea Grape Mocktail

Green tea grape mocktail.
Summer time again. And here is a chilled and refreshing drink for you.
A perfect drink to beat the heat. This non alcoholic drink is perfect for your party. A delicious mocktail for kids and non drinkers.

You can make the drink and store in refrigerator. Mix soda water and ice just before serving.

This week’s 137th #Foodiemonday bloghop theme is mocktail.
And I am sharing this green tea grape mocktail.

You can get some more drink recipes here. Click on the name to get the recipe.

Virgin watermelon mojito

Kiwi ginger lime cooler

Thandai flavoured fruit punch

Watermelon cooler with Tulsi and aloe vera

Virgin mojito with watermelon and Fanta

Refreshing flavour of green tea, mint, ginger and lemon, sweetness of grapes and cooling properties of cucumber makes this drink superbly delicious.
I have added little ginger in it but if you don’t like you can omit. Or you can increase the amount of ginger if you like.

Recipe

Ingredients

Green tea – 1 cup

Grape – 1 cup

Cucumber – 1/2

Grated ginger – 1/2 teaspoon

Mint leaves – 8 – 10

Lemon juice – 3 tablespoon

Sparkling water or soda water – 1/2 cup

Black salt – 1/4 teaspoon

Lemon wedge, mint and thin lengthwise slice of cucumber to garnish

Method

Make one cup green tea and let it cool down.
Wash the grapes. Peel and chop the half cucumber. Taste the cucumber before using. It shouldn’t be bitter.

In a blender blend grapes, cucumber, mint leaves, black salt, grated ginger, lemon juice and green tea.
Blend till smooth and frothy.

Strain the mixture. Press with a spoon on strainer to get all the juice.
Slice thin lengthwise piece of cucumber.
Place the slice in a glass. Press on the inner wall of the glass.

Place some crushed ice in the glass.
Pour the strained juice over it. Top with sparkling water or soda water.
Garnish with lemon wedge, mint and grape.
Serve chilled.
Enjoy……

Notes

1. I like natural Sweetness so I didn’t add any sweetener. You can add honey or sugar if you want.

2. You can add little more black salt if require.

3. You can increase or decrease the amount of mint and ginger as per your taste.

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Ragi Or Finger Millet Oats Chocolate Cookies 

Ragi or finger millet oats chocolate cookies.

Gluten free, eggless, delicious and healthy cookies for your kiddos and for you too 😊

Nutritious and iron rich ragi or finger millet is a wonder food for adult and kids both.

Calcium deficiency can be cured by taking ragi regularly.

Ragi is the common name of Finger Millet in Southern part of India (and known as Nachni in the northern part of India). Along with oats this is one of the most nutritious food and one of the easy one to digest. It is rich in calcium and protein and also have good amount of iron and other minerals. It is low in fat most of which are unsaturated fats.

Source

So here is a delicious way to enjoy healthy ragi and oats both. You can give it in your kid’s tiffin.

I have used ghee or clarified butter but you can use unsalted butter if you like.


Recipe


Ragi or finger millet flour – 1 cup

Oats – 1/2 cup

Powdered sugar – 1 cup

Ghee or clarified butter – 1 cup

Baking powder – 1/2 teaspoon

Baking soda – 1/4 teaspoon

Cocoa powder – 2 tablespoon

Vanilla essence – 1 teaspoon

Method


Preheat the oven at 180° for 10 minutes.

Grease a baking tray or line with parchment paper or aluminium foil.

Grind the oats into fine powder.

In a bowl sift ragi or finger millet flour, oats powder, baking powder, soda and cocoa powder.

In a large bowl cream 3/4 cup ghee or clarified butter and powdered sugar.

Add vanilla essence and whisk well.

Now add the dry ingredients.

Mix well and make a smooth dough. Add the remaining ghee if require.

Take 1 tablespoon of the dough. Make round ball with your hand. Press gently.

Make all the cookies and arrange on the greased or lined baking tray 1 inch apart.

Bake in a preheated oven for 12 – 15 minutes or until the edges becomes brown.

Cookies will be soft when hot so let them cool down completely.

Serve these delicious, healthy and melt in mouth cookies with a glass of milk to your to kids.

Or enjoy with your tea or coffee.

Or store in a airtight container for later use.

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