Chuda (Poha) Dahi Parfait | Flattened Rice Yogurt Parfait

                    

the humble desi food, dahi chuda in an exotic look

Poha !

Poha is a wholesome meal. Chuda / Poha is the flattened rice flakes that are made after parboiling the paddy grains of the fresh crop and then pounding them to make flakes. The flakes are then dried before packaging. It is a good source of carbohydrates, packed with iron, rich in fiber, a good source of antioxidants and essential vitamins, and is gluten-free. In Odisha, Bihar, Jharkhand, and Uttar Pradesh, this gluten-free dish is consumed as a filling breakfast. Poha (flattened rice) is called Chuda (in Odisha), Chura (in Bihar), Chivda (in other parts of North India), etc. As this flattened rice is rich in fiber content, so it smoothens the digestion process and also keeps the gut healthy.

Those on a diet can still enjoy a delicious breakfast without losing out on the benefits. For its high nutrient value, poha is recommended as one of the healthiest Indian breakfasts. The fact that poha can also be cooked in different ways means that it can be both tasty and healthy. Poha can be eaten as a snack too but it essentially is a good breakfast option despite oats, quinoa, and other whole grains flooding the Indian market and being promoted as ‘healthy and nutritious’ 😉

What is Chuda Dahi ?

Chuda Dahi or Chura Dahi or Fattened Rice Yogurt Mixture is prepared simply by mixing chuda with some yogurt and sweetened with sugar/jaggery. Yes, this recipe is prepared instantly and one can make it either sweet or savory (add some tempering). Some also love to make it richer by adding nuts, varieties of fruits so that it becomes a popular choice in a little more versatile way every day. 

The chuda is filling but at the same time easy to digest. When consumed with yogurt / dahi / curd as the first meal of the day, it not only keeps a person full for longer but also makes it easier for the digestive tract to process it, and it also gives to an instant spurt of energy. For those who want high energy but low calories in their breakfast, this health option will definitely fit the bill. 

The chuda comes in various qualities, made from either red rice or aromatic rice, or any other local variety of rice. But for making chuda dahi, a slightly thicker variety of chuda is preferred as it retains its bite after getting mixed with yogurt. 

What is Chuda Dahi?

Well, here I have given a twist to the humble chuda dahi and hence the dish name is Chuda Dahi Parfait. Basically, the chuda dahi mixture and some assorted fruits are layered alternatively in a tall glass. In addition to that, I have sprinkled some mixed seeds on top for that crunch.

This is completely a no-cook recipe.

Dietary note :

✔ Vegetarian

✔ Healthy dish

✔ Easy to make

✔ Glutenfree

✔ Make while in a hurry

One more thing,

I am so much excited to share with you all that I am one of the "Fabulous Food Bloggers in India" presented by GrabOn. I am really so thankful to each and everyone and especially the GrabOn team. Check the details here

The event-related to this post :

Monday is here again and the Foodie Monday Blog Hop team has decided on the 294th theme as 'Dahi Dhamal' and is suggested by Priya Vijaykrishna who blogs at Sweet Spicy Tasty. She is a wonderful co-blogger and her blog is full of many south Indian recipes and around the globe too. As she suggested to make any dish using curd/yogurt, so for the theme I have come up with this Chuda (Poha) Dahi Parfait.

And, yes !!!

If you like the recipe shared here and give it a try at your place then do share in INSTAGRAM by tagging #firsttimercook. I would be so happy to see and surely share in my INSTA stories 😊😊

Now let’s go through how to make this "Chuda Dahi Parfait" at home 👇

: Recipe Card :

chuda (poha) , flattened rice flakes, jaggery, yogurt, breakfast, easy to make,

Vegetarian, dessert, healthy dish, Parfait, gluten-free

International

Author: Sasmita

Chuda (Poha) Dahi Parfait | Flattened Rice Yogurt Parfait

the humble desi food, dahi chuda in an exotic look

Prep time: 10 MinTotal time: 10 Min

Ingredients

• Poha (thick) 1/2 cup
• Yogurt (dahi) 1/2 cup
• Jaggery (grated) as per taste
• Milk powder (optional) 2 tsp
• Coconut (grated) 1 tbsp
• Assorted fruit (roughly chopped) as needed
• Salt as needed
• Water as needed

Instructions

1. Wash and soak the chuda (poha) in a bowl with enough water for 2 minutes.
2. Then drain all the water and keep the soaked chuda in the bowl.
3. Add grated jaggery, milk powder, grated coconut, and mix everything well.
4. Next, add the yogurt and gently give a mix again.
5. Now take a tall glass and layer roughly chopped fruits, chuda (poha) mixture alternatively.
6. Sprinkle some mixed seeds on top and serve immediately!

Notes:

The soaking time of chuda (poha) depends upon its thickness. 

The thick poha is best suitable for this dahi chuda recipe, if you prefer to use the nylon ones, then it will get soggy soon after soaking.

Choose fruits as per choice. I have used grapes, orange, banana, raspberries here.

Along with mixed seeds, some chopped nuts can be added.

https://www.firsttimercook.com/2021/04/chuda-poha-dahi-parfait-flattened-rice-yogurt-parfait.html

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Tomato Sambar (without coconut)

                   

a spicy, tangy tomato based South Indian curry without any coconut

What is Sambar ?

Sambar is a liquid gravy of sour and spicy flavors made up of a combination of pulses, vegetables, and spices.

Well, South Indian cuisine is one of the most famous cuisines in India. Irrespective of regional taste preferences, people indulge in sumptuous South Indian meals once in a while. And from this South Indian cuisine, sambar is the must dish which is consumed on the daily basis in South India. Without Sambar none of the dishes is complete in the South Indian diet. Its long-lasting taste and awesome aroma are something which one cannot forget.

One must try this fairly thick spicy extract of toor dhal soured with tamarind, frequently containing soft vegetables like brinjal, drumstick, and lady's finger. This sambar is the quintessential accompaniment to idli, dosa, vada, or even steamed rice. It is the most common dish and provides various health-promoting benefits. It is a complete dish and you do not need to make separate vegetable dishes. 

This is not only easy to prepare but also a nutritious dish that ensures one gets to enjoy a variety of flavors in a single mouthful. There are a lot of variations these days to make sambar. So here I have come up with Tomato Sambar!

Tomato Sambar (Thakkali Sambar) !

When one has no vegetables at home and just tomatoes, then this recipe is just perfect to make quickly which also goes very well with idli and dosa, or even steamed rice. Although tomato is added to other varieties of sambar, here in this sambar, tomato is the star ingredient.

Some like to make tomato sambar without dal, some with dal (arhar dal / toor dal/split pigeon pea). If there is no use of dal, then coconut is used as a paste to thicken a bit. But here I have used dal, so skipped the coconut.

Usually, tamarind is added to give the sour taste in the sambar. Whereas in tomato sambar, that addition is optional. Only add if the tomato used is not sour and also if you need more sourness in the sambar.

Making procedure of this sambar -

First, the dal is pressure-cooked and mashed to a smooth consistency. Meanwhile, a paste is prepared of tomatoes, roughly chopped pearl onions, and green chilies. Next, few pearl onions are sauteed in a pan until tender. Into that, the tomato paste is added along with turmeric powder, coriander powder, sambar powder, salt, and everything is sauteed till oil starts to separate. 

After that the mashed dal and tamarind are added, also water is poured as per the consistency of the sambar desired. Now the whole thing is allowed to boil and then simmer for 5 minutes. 

By that time, a tempering is prepared of mustard seeds, fenugreek seeds, curry leaves. This tempering is then poured over the sambar. Immediately the pan is covered with the lid for 4-5 minutes so that the aroma and flavors from the tempering mixture get infused with the sambar. Finally, the tomato sambar is ready to serve!

Serving suggestion - 

This easy and quickly prepared sambar using tomato tastes slightly tangy and spicy. This goes perfect for breakfast with idli, dosa, and even with Pongal and upma. One can also opt for lunch boxes with steamed rice. 

This sambar comes in handy when one wants to make a sambar and there are no varieties of veggies at home. Sounds great, isn't it?

Dietary note :

✔ Vegan

✔ South Indian cuisine

✔ Easy to make

✔ Vegetarian side dish

✔ Glutenfree

The event-related to this post :

Monday is here again and the Foodie Monday Blog Hop team has decided on the 293rd theme as 'Tiffin Side Dish' and is suggested by Priya, who blogs at 'The Photowali'. One must check this lovely blog with traditional and authentic South Indian recipes and a lot more. I love her Tomato Gravy which is perfect to serve as a tiffin side dish. Well, as she suggested to make any chutney or sambar or anything which opt for a side dish of Idli, Dosa, etc, so I have come up with this Tomato Sambar (without coconut).

And, yes !!!

If you like the recipe shared here and give it a try at your place then do share in INSTAGRAM by tagging #firsttimercook. I would be so happy to see and surely share in my INSTA stories 😊😊

Now let’s go through how to make this "Tomato Sambar (without coconut)" at home 👇

: Recipe Card :

sambar, tomato, pearl onion, tamarind, vegetarian,

side dish, vegan, gluten-free,

South Indian

Author: Sasmita

Tomato Sambar (without coconut)

a spicy, tangy South Indian sambar without any coconut

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

• Toor dal 2/3 cup
• Tomato (big) 2 no.
• Pearl onion 1/2 cup + 4-5 no.
• Green chili 3-4 no.
• Turmeric powder 1/2 tsp
• Sambar powder 2 tbsp
• Coriander powder (optional) 1/2 tsp
• Mustard seed 1 tsp
• Fenugreek seed 1/4 tsp
• Tamarind 1 tbsp
• Curry leaf 1 sprig
• Oil 1.5 tsp
• Water as needed
• Salt as needed

Instructions

1. Wash all the toor dal under regular water and transfer to a pressure cooker along with 1 cup of water.
2. Pressure cook the dal and keep aside the pressure cooker till the pressure releases naturally.
3. Meanwhile make a paste of tomatoes, 1/2 cup roughly chopped pearl onions, and green chilies. Keep aside.
4. Next with the help of a potato masher, mash the cooked dal to get a smooth consistency and keep aside.
5. Now heat 1/2 tsp oil in a kadhai/wok.
6. Add 4-5 no. pearl onions and saute until tender.
7. Add the tomato paste, turmeric powder, coriander powder, sambar powder, salt, and mix well.
8. Saute till oil starts to separate.
9. Next, add the mashed dal along with tamarind and give a nice stir.
10. Adjust the consistency by adding less or more water.
11. Bring to a boil and once it comes to a boil, simmer for 5 minutes.
12. By that time, heat 1 tsp oil in a tadka pan.
13. Add mustard seeds, fenugreek seeds and allow to splutter.
14. Add curry leaves and turn off the heat.
15. Pour this tempering over the sambar pan.
16. Cover the pan with the lid for 4-5 minutes, so that the aroma and flavors from the tempering mixture get infused with the sambar.
17. Serve this tomato sambar hot with idli, dosa, vada, or even with steamed rice!

Notes:

Few chopped coriander leaves can be added at the end. I have not added as I am run out of coriander leaves.

I have kept this sambar simple without adding extra vegetables.

Adjust the sour factor as desired. If the tomatoes are sour, then add very little tamarind or even skip.

We like the onion chunks, so used few pearl onions. If that is not available, then use onion in cube shapes.

https://www.firsttimercook.com/2021/04/tomato-sambar-without-coconut.html

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Vegan Garlic Noodles

                  

an easy peasy stir fried noodle made in less than 20 minutes !

Who doesn't love noodles? It is so versatile as one can prepare them in a lot of ways and there are so many varieties that one can make. There are different ways to enjoy noodles like dry, fried with lots of vegetables or soupy with vegetables or egg or with lots of different kinds of meat. Also depending upon the particular noodle dish, each has its own distinct tastes, flavor, and texture. 

Here I have come up with a dry noodle recipe as Vegan Garlic Noodles.

From the name itself, one can guess that there are lots of garlic. The good thing about these noodles is that they are so easy and quick to put together. Only some time is needed to cook the noodles and chopping 1-2 ingredients, else the recipe is ready in 5 minutes. What else you will need when in hurry !!

So the first work here is the noodle-cooking. 

Whenever cooking noodles, always consider few things :

Don’t overcook the noodles - boil them until aldante that means there must have a nice bite, but that should not uncooked or raw. As these will cook once again along with the sauce and the veggies, so do not cook them completely while boiling which will result in mushy noodles.

Toss the boiled noodles in some oil - after completely drained and washed under regular water, always drizzle a few spoons of oil over the noodles and toss gently which prevents the noodle from sticking.

After that, garlic and white part of spring onions are sauteed in oil. Into that, a mixture of soy sauce, vinegar, sugar, pepper powder, and salt is added. Here sugar is optional, but I like to add some sugar to balance out the flavors. Finally, the cooked noodles are tossed with the sauce. Some toasted sesame oil is also drizzled all over the noodles and mixed well.

Toasted sesame oil gives a nice flavor to the noodles. So don't skip that.

The dish is ready to serve by now! Just before serving, I prefer to sprinkle some toasted peanuts and chopped spring onion on top of the noodle bowl. The peanuts add a nice crunch to each bite here.

Here I have kept it simple without adding any vegetables. But one can add some chopped vegetables like bell peppers, carrots, cabbage, mushrooms, etc. 

Dietary note :

✔ Vegan

✔ Main course

✔ Easy to make

✔ Vegetarian snack

The event-related to this post :

Monday is here again and the Foodie Monday Blog Hop team has decided on the 292nd theme as 'Noodles Doodles' and is suggested by Preethi Prasad. So here I have come up with this Vegan Garlic Noodles for the theme contribution.

And, yes !!!

If you like the recipe shared here and give it a try at your place then do share in INSTAGRAM by tagging #firsttimercook. I would be so happy to see and surely share in my INSTA stories 😊😊

Now let’s go through how to make this "Vegan Garlic Noodles" at home 👇

: Recipe Card :

Author

Sasmita

Prep time

10 Min

Cook time

15 Min

Total time

25 Min

Vegan Garlic Noodles

an easy peasy stir fried noodle made in less than 20min !

Ingredients

• Noodle 400 gm
• Garlic (chopped) 2 tbsp
• Spring onion (white part) (chopped) 1/4 cup
• Soy sauce 4 tbsp
• Vinegar 1.5 tbsp
• Sugar (optional) 1/2 tsp
• Black pepper 1/4 tsp
• Salt as needed
• Spring onion for garnishing
• Peanut (roasted and crushed) for garnishing
• Refined oil 2.5 tbsp
• Sesame oil 1 tsp

Instructions

1. In a large pot of boiling salted water, cook noodles according to the package instructions.
2. Once boiled, drain the noodles using a colander and then toss the noodles with 1/2 tablespoon oil so that they don't stick. Keep aside.
3. Now in a pan heat 2 tbsp oil over medium heat.
4. Once the oil is hot, add the chopped garlic and saute for few seconds until it starts changing the color.
5. Next, add the white part of spring onion in chopped form and saute for around 1-2 minutes, stirring often.
6. Lower the heat and add the soy sauce, vinegar, sugar, black pepper, and salt.
7. Mix well and then add the boiled noodles.
8. Toss to combine the noodles with the sauces using a fork and a spoon or a pair of tongs.
9. Cook for 1 more minute and drizzle toasted sesame oil.
10. Mix again and turn off the heat.
11. Serve warm by sprinkling some toasted peanuts and chopped spring onion on top !

Notes:

Some chopped vegetables like bell peppers, carrots, cabbage, etc can be added to this noodle. But I have kept it simple without adding any vegetables.

Toasted sesame oil gives a nice flavor to the noodles. So don't skip that.

The addition of sugar is optional.

The recipe takes less than 10 minutes if the noodle is already boiled.

https://www.firsttimercook.com/2021/04/vegan-garlic-noodles.html

Garlic noodle, easy and quick, sesame oil, garlic, noodle, spring onion, vegetarian

Main course, noodle, Snack, Vegan,

Indo-Chinese

Did you make this recipe?

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