Monday, 18 February 2019

Makhana-Nuts Mix | Lotus seed-Nuts Mix





Lotus seeds are also named as Fox nuts or Makhana or Gorgon nuts etc. In India particularly this is commonly called as Makhana. This non-cereal is grown in the stagnant water. Usually this is much popular as a fasting food among people or even it is used as an ingredient (main ingredient mostly) in many curries or sweet dishes. However, many people are not aware of its health benefits and nutritional value. It is a recommended dietary supplement and is easily available in the super market. Some of the health benefits of makhana are:
  • Enables weight loss
  • A good source of fiber, magnesium, potassium, phosphorus, iron, zinc, protein, carbohydrates
  • High in fiber and low in calories
  • Beneficial for peoples having heart diseases, high blood pressure, diabetes, obesity due to its low sodium and high magnesium content
  • Significantly lower glycemic index than most high carbohydrate foods like rice, bread, etc





These seeds have a very good shelf life and hence can be stored for a long time in an air-tight container. In any form like raw, roasted or ground, we can consume depending upon our choice. Well here I have a nutritious snack recipe using the lotus seeds / makhana / fox nuts as Makhana-Nuts Mix / Lotus seed-Nuts Mix. I have already shared a kheer or pudding recipe using these seeds (Makhana Kheer using coconut milk - Vegan & Gluten free)







This makhana-nuts mix is so simple and quick to prepare. Some nuts like cashew, raisin and almonds I have added here along with the main ingredient as Lotus seeds. Completely vegan and gluten free snack option is this. Any age group surely love this quick crunchy snack. Just fry for few times and then mix everything to get the yum and crunch snack. In festive time, this best fits to fill our tummy as a Falahar. I love to enjoy this healthy snack with a hot cup of black tea.

Recipe Card for 'Makhana-Nuts Mix / Lotus seed-Nuts Mix' :

Snack, Makhana, Lotus seed, Vegan snack, Festive dish, Falahar
Snack, Vegan, Gluten free
Indian

Makhana-Nuts Mix / Lotus Seed-Nuts Mix

a healthy and nutritious crunchy snack using lotus seed which is completely Vegan and Gluten free
prep time: 5 minscook time: 15 minstotal time: 20 mins

ingredients:

  • Makhana 2 cup
  • Cashew 1/2 cup
  • Almond 1/2 cup
  • Raisin 1/4 cup
  • Curry leaf 2 sprig
  • Chat masala 1/2 tsp
  • Salt as needed
  • Oil 2 tbsp

instructions

  1. First heat oil (1 tbsp) in a pan.
  2. Add curry leaves and fry for 5-6 seconds.
  3. Next add makhana / puffed lotus seeds / fox nuts and mix well.
  4. Keep frying till lotus seeds become crisp and crunch in texture.
  5. Transfer to a bowl and keep aside to cool down.
  6. In the same pan, again heat oil (1 tbsp).
  7. Add almonds, cashews, raisins and fry till becomes light brown in color.
  8. Turn off heat and keep aside to cool.
  9. Then transfer these fried nuts into the bowl.
  10. Put the chat masala, salt and give a nice mix using a spoon.
  11. Keep in an airtight container and serve when needed !

NOTES:

Nuts here I have used are cashew, almonds and raisin. But these can vary and any other nuts can be used.




If you tried my recipe and enjoyed fully, then please share some pictures of your creation with me. Also kindly rate the recipe below, give your valuable feedback either in the comment box below or tag me as @firsttimercook on Instagram.


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This Makhana-Nuts mix is contributed for 183rd theme of the Foodie Monday Blog Hop foodie group which is decided as 'Indian Superfoods (makhana / turmeric / drumstick)' and suggested by Vidya Narayan who blogs at Masala Chili




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Friday, 15 February 2019

Roasted Beetroot Hummus - Vegan and Gluten Free




Recently while I was doing a post (Egg-free Basbousa / Semolina Cake) related to Levantine Cuisine, I came across the hummus from that cuisine. And that time, I kept this dish in my to-do list. Well for current month's Food Bloggers Recipe Swap, I was paired with Renu who is a talented food blogger at Cook with Renu. While browsing through her blog, I just came across the beetroot hummus and voila !!! Here is my version 😉 of that dish as Roasted Beetroot Hummus.



Beetroot is such a nice and colorful root vegetables loaded with antioxidants. Not only I include this vegetable in my diet as raw (either grated / thinly sliced) but also I prefer to steam, roast these beetroot in some dishes. I have already shared a dish : Spiced Beetroot Buttermilk with Roasted flavor using some roasted beetroot earlier in my blog. Here I have used some roasted beetroots to get some earthy roasting flavor in the classic chickpea hummus. The roasting part I have followed in oven.






Addition of beetroot to the hummus yields in a beautiful pink color which is the natural one. In addition to that, the healthy nutrients also get added to the hummus. Only the roasting part which takes a bit time, otherwise the whole procedure of preparing this hummus is super quick. Just blend everything to get a fine smooth texture paste. This roasted beetroot hummus is completely vegan and gluten free. I have also skipped adding garlic here, so again this is no-onion-no-garlic dipIt is such a lip-smacking dish which will best fit to go with snack chips, wraps, even with some fresh veggie fingers etc. Lets go in details as mentioned below.


Recipe Card for 'Roasted Beetroot Hummus - Vegan and Gluten Free' :


Hummus, Roasted beetroot, Beetroot, Dip, Snack dip
Dip, Condiment
Middle Eastern
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Roasted Beetroot Hummus - Vegan and Gluten Free

a roasted beetroot touch to the classic middle-eastern dip, Hummus
prep time: 5 minscook time: 30 minstotal time: 35 mins

ingredients:

  • Chickpea (canned / boiled) 1 cup
  • Beetroot (small) 2 no.
  • Tahini 1.5 tbsp
  • Lemon juice 1.5 tbsp
  • Cumin powder 1/2 tsp
  • Extra virgin olive oil 2 tbsp + 1/2 tsp
  • Paprika for garnishing
  • Salt as needed

instructions

  1. Preheat the oven at 180 deg C.
  2. Wash and clean both the beetroots thoroughly in order to remove any dirt.
  3. Peel, cut into 1/2 inch slices lengthwise and place all the slices over a baking tray.
  4. Cook in the preheated oven for 25-30 mins or until those become much tender and a little bit charred on the edges.
  5. Take out from oven and allow those roasted beetroot slices to cool down completely.
  6. Next in a blender take cooled beetroot slices, boiled / canned chickpeas, tahini, lemon juice, salt, cumin powder, 2 tbsp olive oil.
  7. Blend well to make a fine paste of smooth texture, if needed add 1-2 tsp of water while blending.
  8. Transfer to a serving bowl, drizzle 1/2 tsp olive oil, sprinkle some paprika on top and serve !

NOTES:

If using canned chickpeas, then just rinse in normal water and drain completely. Then use.
If using boiled chickpeas, then first soak the raw chickpeas for at least 5-6 hours / overnight. Then boil the soaked chickpeas with some salt until done. Allow to cool down and then use boiled chickpeas.





If you tried my recipe and enjoyed fully, then please share some pictures of your creation with me. Also kindly rate the recipe below, give your valuable feedback either in the comment box below or tag me as @firsttimercook on Instagram.


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Please check out the other delicious Recipe Swap Recipes


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Wednesday, 13 February 2019

Habisha Dalma (Kartik Masa Speciality from Odia Cuisine)



Odisha is one of the eastern state in Indian subcontinent. Among all the odia cuisine, the dalma dish is the most popular one. There are many variation of this curry depending upon the use of onion-garlic, different varieties of dals and vegetables. Without onion-garlic version is the preferable version in temple and during festivals. I have already shared some dalma recipes in my blog previously like Muga Dalma with Panasa Katha, Without onion-garlic dalma. Today I have come up with a different kind of dalma as Habisha Dalma which is particularly prepared during the Kartik month of Hindu calendar in each and every Odia households.






Kartik month is the most auspicious month among all 12 Hindu months. During this month most of odia people prefer to eat only vegetarian foods and particularly on each Monday of this month without onion-garlic foods are prepared. And the habisha dalma plays the vital role in most of the Monday lunch platters. This dalma varies totally different from rest others. Here onion, garlic, mustard oil, turmeric powder and potato are avoided in the ingredients list of the habisha dalma. Mostly the moong dal is picked up for preparing the dalma, but without roasting the moong dal. In this way (without roasting part of dal) the authenticity of the Habisha dalma is kept. Still anyone can use the roasted moong dal here if desired.





During this month the elephant apple / oou is plentifully available in Odisha, so this sour vegetable is used in the habisha dalma to give a little tangy taste. But if this vegetable is not available at your place, then the tomatoes can be preferred. One more authentic way here is the tempering part is followed at the beginning of the preparation unlike other dalma where the tempering is poured over the dalma after the dal and vegetables are cooked. The consistency of the dalma depends upon individual choice like either thin / semi thick. The combo of simple steamed rice topped with ghee, the habisha dalma and some relish like oou khata, tomato khata is a pure bliss.



Recipe Card for 'Habisha Dalma' :


Moong dal, Kartik Month, dalma, No-onion-no-garlic dish
Dalma, Side dish
Odia
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Habisha Dalma (Kartik Masa Speciality from Odia Cuisine)

an Odia delicacy particularly during the Kartik month of Hindu calendar using moong dal and some selected vegetables.
prep time: 15 minscook time: 15 minstotal time: 30 mins

ingredients:

  • Moong dal 1 cup
  • Elephant apple / oou (1 inch slice) 2-3 pieces
  • Pumpkin (cube shape) 1/2 cup
  • Raw banana (cube shape) 1/2 cup
  • Colocasia (cube shape) 1/4 cup
  • Ginger 1 inch
  • Cumin seed 1/2 tsp
  • Whole red chili 2 no.
  • Bay leaf 1-2 no.
  • Roasted cumin-red chili powder 1 tsp
  • Coconut (grated) 2 tbsp
  • Ghee 1 tbsp
  • Salt as needed

instructions

  1. First wash and drain the moong dal. Keep aside.
  2. Next in a pressure cooker heat ghee.
  3. Put in red chilies, bay leaves and saute for 1 minute.
  4. Then add cumin seeds and allow to crackle.
  5. After that put the drained moong dal along with all the cut vegetables, crushed ginger, salt and 2-3 cup water.
  6. Mix everything using a spatula and cover the lid of the pressure cooker.
  7. Cook for 1-2 whistles or till all the vegetables are done well.
  8. Turn off heat.
  9. Allow the steam to escape automatically and till then keep aside the pressure cook.
  10. Next sprinkle grated coconut and roasted cumin-red chili powder and give a mix.
  11. Serve hot with rice topped with ghee, tomato khata / oou khata !!!

NOTES:

The moong dal is used here as raw, means this dal is added without roasting to maintain the authentic way of preparation. But if you want, then roast the moong dal first, then wash and use in the dalma.


If you tried my recipe and enjoyed fully, then please share some pictures of your creation with me. Also kindly give your valuable feedback either in the comment box below or tag me as #firsttimercook  on Instagram. You may also follow me on   FacebookPinterestTwitterGoogle+,   Instagram and can subscribe for free to get new recipes directly into your inbox 😊


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This 'Habisha Dalma' is contributed for Healthy Wellthy Cuisines where the theme is 'Legume Affair at HW'. Here are more similar recipes shared by our Healthy Wealthy Group members as Restaurant-Style Dal TadkaBoondi KadhiLehsuni Dal PalakHome-Made Peanut Butter, Moong Dal KhichdiDhaba Style Kala Chana Baingan PakoraRajma MasalaDried Nightshade Berries Cooked In Tamarind.

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Tuesday, 12 February 2019

Kasundi | Indian Mustard Sauce





Mustard seeds / Sarso (in Hindi) / Sorisa (in Odia) are a rich source of essential oils, minerals and vitamins. In general, three main varieties of mustard are grown worldwide for use which are black, brown and yellow (white) in color. White / yellow mustard seeds are milder than other two varieties. Particularly in Bengali cuisine, there is a much popular condiment named as Kasundi which has the main ingredients as black mustard seeds and yellow mustard seeds. Although kasundi is widely available condiment in the supermarkets these days, but this Indian mustard sauce can be easily made at home without much efforts. 







Well, this month for the 'Recipe Swap Challenge', I have paired up with Poonam from 'Annapurna'. Her blog is filled with loads of delicious recipes, particularly a variety of Maharashtrian dishes. While browsing through her blog, I have come across the recipe of Kasundi. As I love that condiment and often I make at my place, but my blog has not that recipe post yet. So I picked that one and made a little change since I love the coriander flavor in my kasundi, so added coriander powder.




The bengali condiment, Kasundi can be prepared using mango which is the authentic one as Aam Kasundi. Also some adds tomatoes to make tomato kasundi. These varieties I will upload in some separate posts soon. This version is so simple and quick as well. No need of any fermentation is required here. The vinegar and lemon play the role of sour factor here. 





Within few minutes the condiment can be prepared without using any cooking method, means its a no-cook recipe. Also i have not used any garlic here (without onion-garlic version), still if you want then the garlic cloves (1-2 no.) can be added while grinding the mustard seeds. This goes very well with particularly deep fried snacks as a dip, also can be used as spread in sandwiches, pizzas, burgers and even as salad dressings. So lets go in details.

Recipe Card for 'Kasundi | Indian Mustard Sauce' :
Black mustard, Yellow mustard, Mustard sauce, No-onion-no-garlic version
Condiment, relish, Mustard
Bengali
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Kasundi / Indian Mustard Sauce

a beautifully pungent, sharp and colorful condiment using black and yellow mustard seeds.
prep time: 10 minscook time: total time: 10 mins

ingredients:

  • Black mustard seed 1/2 cup
  • Yellow mustard seed 1/2 cup
  • Coriander powder 1 tbsp
  • Turmeric powder 1/2 tbsp
  • Ginger (finely chopped) 1/2 tbsp
  • Green chili 2-3 no.
  • Lemon 2 no.
  • Sugar 1-2 tbsp
  • Vinegar 4-5 tbsp
  • Salt as needed
  • Water as needed

instructions

  1. First wash and drain both varieties of mustard.
  2. In a blender jar take both mustard, roughly chopped green chilies, chopped ginger, coriander powder, turmeric powder, sugar and salt.
  3. Blend to make a coarse powder first with 2-3 pulses.
  4. Then add 4-5 tbsp of water and again blend to make a paste of smooth texture.
  5. Next add freshly squeezed lemon juice, vinegar and blend.
  6. Transfer the sauce into a well sterilized glass jar and keep in refrigerator.
  7. Serve along with snacks or even as a spread for sandwich / rolls !

NOTES:

By refrigerating, this kasundi / mustard sauce Indian style can be stored up to 1 month, but always keep in mind to use a neat and clean spoon to take out the sauce for serving.
Garlic is not used here as this time I have preferred to make a no-onion-no-garlic version of sauce. If you want, then the garlic cloves can be added while blending the mustard seeds which gives a lovely flavor to the sauce as well.
If yellow mustard is not available, then just double the amount of black mustard seeds. The color of the sauce will be a slight darker then.




If you tried my recipe and enjoyed fully, then please share some pictures of your creation with me. Also give your valuable feedback either in the comment box below or tag me as #firsttimercook on Instagram. You may also follow me on FacebookPinterestTwitterGoogle+Instagram and can subscribe for free to get new recipes directly into your inbox 😊

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