Sunday, 1 December 2019

Vegan Kasoi Bwtwi | Beans & Tofu stir fry - a Tripura delicacy

a simple side dish using tofu and french beans which is the vegan version of Kasoi Bwtwi from Tripura cuisine

Tripura state and its cuisine :


Tripura is one of the seven sister hills of north-east India and surrounded by Bangladesh from three sides. This state is famous as 'Queen of Eastern hills'. It has beautiful valleys and transparent waters-capes which attracts many tourists and visitors. The culture and rich food of Tripura speaks a lot. These people are mainly non-vegetarians and so the main courses are mainly fallen under non-vegetarian category, but they add varieties of vegetables into the non-vegetarian dishes. One of the most important ingredient of Tripuri cuisine is Berma , it is basically fermented dried puthi fish. The flavour of the Berma is not very pleasant, but when cooked its flavor is mouth watering and appetizer for Tripuri people. Berma is used as spices in most of Tripuri dishes. Traditional Tripuri cuisine is known as Mui Borok. Large number of Tripuri cuisine are prepared without oil which seems much healthy too.





Are all the dishes are Non-Vegetarians ?


Although all of them prefer non-vegetarian dishes still some vegetarian dishes are there. And I have come up with that kind of dish named as Kasoi Bwtwi or Beans & Tofu stir fry from Tripura cuisine. But traditionally berma is used in this dish, I have simply not added that ingredient. Rest procedures are all same. French beans, chopped onions, green chilies, a few tofu pieces, garlic cloves, salt and turmeric powder are the main elements of this dish. You may add berma, the fermented fish along with rest ingredients if you like. Some Tripurians also use the famous khundrupui leaves (a traditional Tripuri spice) here to add the extended flavor.


How to make Kasoi Bwtwi ?


This stir fry dish is quite simple and easy. First the tofu pieces are stir fried and keep aside. The french beans are par-boiled separately in a steamer. After sauteing onion, green chilies, garlic the stir fried tofu and french beans are mixed and seasoned with salt and pepper. This becomes a super quick and delicious side dish which falls under Vegan & Gluten free category. 



Event related to this post :


 Shhhhh Cooking Secretly Challenge



Well, the November month challenge in 'Shhhhh Cooking Secretly Challenge' group was 'Tripura Cuisine'. And for the current theme, my partner was Sujata di who gave me 2 secret ingredients as Pepper Powder  & Tofu and I gave her as Jaggery & Mustard Seed. Do check here for her dish 😊 And as usual, using mine two ingredients I had to prepare a dish from Tripura cuisine. So I have come up with this simple vegan stir fry version of Kasoi Bwtwi.



Recipe Card :



Vegan Kasoi Bwtwi / Beans & Tofu stir fry from Tripura cuisine


Vegan Kasoi Bwtwi / Beans & Tofu stir fry from Tripura cuisine
Author:
prep time: 10 Mcook time: 15 Mtotal time: 25 M
a simple side dish using tofu and french beans which is the vegan version of Kasoi Bwtwi from Tripura cuisine

ingredients:

  • French bean (1 inch size) 2 cup
  • Tofu (slices) 150 gm
  • Onion (finely chopped) 3 tbsp
  • Garlic (finey chopped) 1 tsp
  • Green chili 2 no.
  • Salt as needed
  • Pepper powder 1/2 tsp
  • Oil 1.5 tsp

instructions:

How to cook Vegan Kasoi Bwtwi / Beans & Tofu stir fry from Tripura cuisine

  1. First in a steamer, parboil the french beans and keep aside.
  2. Next in a pan heat oil.
  3. Stir fry the tofu pieces till slight brown from all side.
  4. Transfer to a plate and into the same pan with the remaining oil add chopped onion, green chilies and garlic.
  5. Saute well and add parbiled french beans.
  6. Stir fry for 1 minute.
  7. Then add tofu slices, salt and pepper powder.
  8. Mix everything well and serve hot as a sidedish !

NOTES:

Instead of tofu paneer can be used.
Side dish, Vegan Kasoi Bwtwi, tofu, french beans, No berma, Vegetarian side dish
Vegan, Gluten free, Stir frying, Tripura delicacy
Tripura

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Saturday, 30 November 2019

Mula Saga Aloo Bhaja | Radish leaves fry with potatoes

a healthy side dish using radish leaves (mula saga), radish and potato from Odia cuisine



Radish and its leaves :


Radish (mooli / mula) may not be a favorite vegetable to everybody, but it is one of the healthiest. And winter is the season of this vegetable. These undervalued root vegetables are packed with nutrients. And yes, don't throw out the leaves of this vegetable after taking radish to make any dish. Believe it or not, it is actually the leaves that contain more nutrients than the radish itself. The green leaves of this root vegetables are loaded with many health benefits like 
  • High In Dietary Fibers
  • Increases Immunity And Reduces Fatigue
  • Anti-scorbutic properties
  • Helps to treat Piles
  • Helps Prevent Diabetes
  • Detoxifying Agent etc.



What can be prepared using these leaves ?


One can use this radish leaves in muthia (a gujurati snacks), paratha, simple stir fry, chilla etc. Today I have come up with a dish using these greens as Mula Saga Aloo Bhaja / Radish leaves fry with potatoes. This is basically an odia dish. The process is quite simple and easy to make too. Completely Vegan and gluten free dish it is too.




Ingredients in details of this dish :


The leaves of the radish is the main ingredient here. Few potato small cubes are also added along with few radish cubes. I always like the skins of the potatoes here, but that is optional. One can peel those. Mustard oil is a must here. It adds a lovely aroma to the dish overall. Pancha phutana / panch phoron which is a mixture of cumin, mustard, fenugreek, nigella & fennel seeds is used for the tempering part along with dry whole red chili. Few finely chopped onion and freshly crushed garlic are also added. The leaves of radish taste slight bitter (not much like bitter gourd), so one can add few green chilies also along with red chili to balance that bitter in terms of spicy.



How to make this saga bhaja ?


First both radish and potato are washed well and chopped into small cubes. Then in a kadhai / pan mustard oil heated. pancha phutana along with red chili are put to crackle. Next chopped onion along with crushed garlic are added. After frying for 1 minute the potato and radish cubes are added with salt. These are saute well till cooked a little. Meanwhile the leaves are washed well, drained and finely chopped. Those are then added to the pan and everything is well mixed. The pan is covered with a lid till everything is cooked.



Serving suggestion :


This is a lovely aromatic side dish. It goes very well with simple steamed rice-dal combination. As an Odia, I love to have this with pakhala (rice water). The dish is super simple one and no masala is used here. So do try in this winter !


Recipe Card for 'Mula Saga Aloo Bhaja' :


Mula saga, Garlic, onion, potatoes, radish, Healthy dish, Side dish, Easy recipe
Vegan, Gluten free, Side dish, Healthy, Radish leaves
Odia
Author:

Mula Saga Aloo Bhaja / Radish leaves fry with potatoes

Mula Saga Aloo Bhaja / Radish leaves fry with potatoes

a healthy side dish using radish leaves (mula saga), radish and potato from Odia cuisine
prep time: 10 Mcook time: 10 Mtotal time: 20 M

ingredients:

  • Radish leaves (mula saga) 2 bunch
  • Potato (small cubes) 1/2 cup
  • Radish (small cubes) 1/2 cup
  • Garlic (peel and crushed) 1 tbsp
  • Onion (finely chopped) 1 tbsp
  • Dry red chili 1 no.
  • Pancha phutan 1 tbsp
  • Mustard oil 2 tbsp
  • Salt as needed

instructions:

How to cook Mula Saga Aloo Bhaja

  1. Wash and clean all the mula saga or radish leaves.
  2. The middle hard part of the leaves one can discard or use for the dish. I have used that part here.
  3. Then finely chopped the leaves and keep aside.
  4. Heat mustard oil in a kadhai.
  5. Add pancha phutana (mixture of cumin, mustard, fenugreek, nigella & fennel seeds) and whole red chili.
  6. When these start spluttering add chopped onion and crushed garlic.
  7. Saute for 1 minute.
  8. Then add potato and radish cubes along with salt.
  9. Saute for 3-4 minutes or till the potatoes and radish cooked a bit.
  10. Next add chopped radish leaves and mix well.
  11. Cover with a lid till everything is well cooked.
  12. Serve hot as a side dish with rice-dal combo !

NOTES:

Don't skip the use of mustard oil in this dish. It gives a lovely aroma to the mula saga bhaja. The amount of garlic one can add more or less as per choice. Few green chilies can be added here to get a bit spiciness in the bhaja as the radish leaves taste slight bitter.

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Thursday, 28 November 2019

Yellow Peas Soup | Matar Pani from Jagannath Dham, Puri

a no oil soup using the lentil, yellow peas aka matar in Odia



Happiness is 'hot soup on a cold day'. As winter is already started so in almost all households, soup is a common affair. There is nothing better than a hot bowl of soup. Actually soup is an ideal way to help the whole family boost up. These can be made quickly, hassle free and best for hurried days. So soup is indeed full of ultimate flavor and comfort that adds some excitement to those cozy winter days.



The easy homemade soups are always best which are filling and tasty. From classics like minestrone or noodle soup to more exotic Thai, Indian categories there are a no of varieties. You may have interest on these too :


Today I have come up with a lentil soup as Yellow Peas Soup aka Matar Pani from Jagannath Dham, Puri. Dont be confused for this as a prasad in that temple, rather it is the most famous street food in that areas. The 'matar pani' is a odia word. 'Matar' means 'yellow peas' and 'pani' here means 'the broth of the cooked peas'. This is completely a no-Oil soup and falls under vegan, gluten free category.



The main ingredient here is the yellow peas / matar. The peas are soaked overnight or at least 5-6 hours. Then those are pressure cooked with few mint leaves, coriander leaves, turmeric powder, salt and enough water. These well cooked peas along with the water is the base to make matar pani. Some seasonings are added then to this and served immediately hot.

Here the tamarind water is also added to the serving bowl to give a tangy taste in the soup. Green chilies are used here by directly smashing using fingers in the serving bowl. And this adds the perfect spiciness to the soup. In a winter evening this simple yellow peas soup is super comforting and mouthwatering. The process is quite easy and simple to make. If serving for kids, then simply ignore the green chilies part. To get more sourness, along with tamarind water few lemon slices can be given while serving. So do try as the hot soup season is going on !



The event related to this post :



Well this time our fortnight foodie group named as Healthy Wellthy Cuisines is decided to select 77th theme : 'Winter Soups' and is suggested by Swaty.  So this Matar Pani from Jagannath Dham, Puri is for the theme contribution. Meanwhile do check her space for some interesting recipes with step by step instructions. Here are some similar recipes shared by our Healthy Wealthy Group members as Caldo Verde by Archana di, Spinach Soup by Poonam, Mutton Soup by Narmadha, Vegetarian Nacho Soup by Swaty, Tomato Soup by Ruchi.




Recipe Card for 'Yellow Peas Soup' :


Matar Soup, No oil soup, Yellow pea soup, Hot soup, Savory soup
Soup, Winter Hot Soup, Vegan, Gluten free, Yellow Peas
Odia
Author:

a no oil soup using the lentil, yellow peas aka matar in Odia
prep time: 15 Mcook time: 15 Mtotal time: 30 M

ingredients:

  • Yellow peas (matar) (soaked) 2/3 cup
  • Turmeric powder 1 tsp
  • Green chili 3-4 no.
  • Coriander leaf 6-8 sprig
  • Mint leaf 5-6 sprig
  • Tamarind water ¼ cup
  • Black salt As needed
  • Carrot (grated) for sprinkling
  • Onion (finely chopped) for sprinkling
  • Cucumber (grated) for sprinkling
  • Lemon slice 1-2 no.
  • Salt As needed
  • Water 2-3 cup

instructions:

How to cook

  1. Wash and drain the yellow peas and then put into a pressure cooker.
  2. Add 2-3 cup water along with roughly chopped mint leaves, few coriander leaves, turmeric powder, salt.
  3. Pressure cook till peas are well done (Don't overcook the peas, else peas'll get mashed).
  4. Now take the serving soup bowl.
  5. Put 1 tbsp of tamarind water in the serving bowl.
  6. Add 1 green chili and mash it in the tamarind water using fingers.
  7. Put 1 ladle full of cooked peas along with the water from the pressure cooker.
  8. Mix well and then add finely chopped onion, grated cucumber, grated carrot, few chopped coriander leaves, black salt.
  9. Serve immediately hot with some lemon slices (if more sourness is required in the soup) !

NOTES:

In this soup, the peas should neither be cooked till mushy nor slightly crunchy. So the cooking part of the yellow peas is the vital part here. The consistency depends upon individual choice. I like this watery kind so I have added cooked peas with water from the pressure cooker. If slight thick version of this soup you want then take the cooked peas with very less water from the pressure cooker. Add more green chilies if you like more spiciness in the soup.

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