31 October 2016

Apple Fried Rice

a mildly sweet and ginger flavored rice with apple chunks

Apple fried rice - apple flavored fried rice. This type of fried rice packs the goodness of nuts as well as apples. So it is not just yummy, it is good for health too. This dish is liked most by the kids. Basically fried rice is a rice dish served in most Chinese banquets as a part of main course meal. In order to make, precooked rice is stir fried along with sauces, some vegetables or non-vegetables (meat,egg). By the times it has become more popular across the world and most chosen restaurant served foods. Also a lot of fusion varieties are seen like Indo-Chinese cuisines, American-Chinese cuisines. 

Here I have used fresh and deliciously tasty apple for making this fried rice. Apple fried rice has a mild sweet flavor along with aroma of ginger. It can be served as it is without any side dish. So below I have listed step by step method of preparation.

Recipe Card for 'Apple Fried Rice' :

apple rice, mildly sweet rice, no onion no garlic dish, ginger, apple
Fried Rice, Apple, Vegan, Gluten free
Indo Chineese

Apple Fried Rice

a mildly sweet and ginger flavored rice with apple chunks
prep time: 5 Mcook time: 15 Mtotal time: 20 M


  • Basmati rice 2 cup
  • Apple 2 no.
  • Capsicum (2 inch sliced thinly) ¼ cup
  • Cashews Few
  • Raisins Few
  • Sugar 1 tsp
  • Ginger 1 inch
  • Soya sauce 1 tsp
  • Pepper powder ¼ tsp
  • Oil 2 tbsp
  • Water As needed
  • Salt As needed


How to cook Apple Fried Rice

  1. Soak rice for 25-30 minutes. Then cook the rice with enough water.
  2. Once the rice is cooked, spread it on a plate and allow to cool down completely.
  3. Heat oil in a pan. Add the cashews, raisins and fry them till golden. Take out from oil and set aside.
  4. To the same pan, add shredded ginger. Saute till a nice aroma come out.
  5. Add capsicum, sprinkle little salt and fry till they are half cooked on high flame.
  6. Then add apple, soy sauce and sugar. Within 1-2 minutes, the apples'll release a nice aroma. Do not over fry the apples.
  7. Add the cooked rice, fried cashews and raisins, pepper powder. Mix gently everything without breaking any rice grain in high flame for a minute.
  8. Reduce the flame and fry for 2-3 minutes more.
  9. Finally switch of the flame. Serve and enjoy the apple fried rice with sweet apple bites !


Choose fresh and deliciously tasty apple for a good aromatic apple fried rice. For any type of fried rice, always prefer to use rice that has been cooked in advance and cooled thoroughly.

And this post is also related to Foodies Redoing Old Posts which is initiated by one of my fellow blogger Renu. The basic funda of this is to redo our old posts which need changes in picture, writings etc to get boost.

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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30 October 2016

Pista Sandesh

Sandesh is a popular moist sweet fudge in the bengali cuisine which has chenna as the main ingredient. This sweet can be made easily at home and requires just two ingredients : chenna and sugar. So with very less ingredients, this yummy sweet dish can be enjoyed. This sweet is perfect for gifting in festivals as it's easy to make if chenna is ready. I have not tasted sandesh anywhere else, so thought of trying for the first time. Instead of making plain sandesh, I just add pistachio powder to make interesting one. So lets go by the detail method of preparation mentioned below.

Preparation Time : 5 mins       |       Cooking Time : 15 mins

Ingredients :

250 gram
Sugar (powdered)
7 tbsp
Corn flour
2 tsp
Pistachio (powdered)
1.5 tbsp
Green food color
1-2 drop

Method :
  1. Take chenna in a grinder jar. The chenna used here, can be of homemade or store brought. Add powdered sugar and corn flour. Grind until a smooth texture.
  2. Put the mixture in a non-stick heavy bottomed pan and cook on very low heat for 8-10 mins. Take care not to change the color of the mixture.
  3. When the mixture turns dry and thick, switch of the flame and transfer to a bowl. 
  4. Add powdered pistachios and green color.
  5. Knead very well and make desired shapes. Decorate with pistachios if interested. Keep refrigerated till serving time.

Notes :
  • Adding corn flour is optional.
  • The pista sandesh tastes best when served chilled.

Hope you have liked the above recipe 😊. If so, then please don’t forget to share it with your friends. You can also keep in touch with me through FacebookGoogle Plus, follow my posts on Twitter too. Try this dish at your home and share your experience with me in the comment box below 👇.
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28 October 2016

Rasgulla Custard Pudding

Rasgulla custard pudding !! 
Isn't it something innovative .... Well it is. Rasgulla custard pudding is a fusion dessert where the soft and spongy rasgullas are loaded over by the custard. I always prefer to use mini rasgullas for this type of pudding. The flavor is much unique and much quick to prepare, even you can prepare if your guests are at your door step ;) . So lets go step by step as mentioned below.

Preparation Time : 10 mins       |       Cooking Time : 20 mins

Ingredients :

10 no.
Rasgulla syrup / sugar
4 tbsp
½ lt
Custard powder
2 tbsp
Rose water
1.5 tsp
Pistachio (chopped)
1 tbsp

Method :
  1. Pour milk into a nonstick pan keeping 1/2 cup of milk out of it aside. Boil till the milk reduces a bit and remove from flame.
  2. Take the custard powder in a small bowl, add 1/2 cup of milk (that was kept aside) and make a smooth consistency.
  3. Add this mixture into boiled milk along with rasgulla syrup and mix well. 
  4. Cook again with constant stirring to avoid any lump formation. 
  5. Meanwhile squeeze the rasgullas, cut into half and keep aside.
  6. When the mixture thickens, add rose water along with cut rasgullas one by one. Stir gently and remove from flame.
  7. Refrigerate for 1-2 hours. While serving, garnish with chopped pistachio. Serve chilled !

Notes :
  • Rasgullas can be used as whole instead of cutting into half.
  • Any fruit can also be added to this pudding along with rasgulla.
  • Rose water is optional.

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24 October 2016

Pumpkin Flower Fritters

Pumpkin flower fritters aka kakharu phula bhaja (in odia) / kumro phool bora (in bengali) are very tasty and very popular in Odisha as well as West Bengal. These fritters can be easily and so quickly made at home. Basically the pumpkin plant has two variety of flowers : male and female. Only the male flowers are plucked for fritters and the female ones are left as they are capable of growing into pumpkins. 
These fritters are mainly served with plain rice, dal combo or they can be served as snacks. So below are the step by step method of preparation of pumpkin flower fritters.

Preparation Time : 5 mins   |   Soaking Time : 30-40 mins   |   Cooking Time : 15 mins

Ingredients :

Pumpkin flower
10-12 no.
4 tbsp
Red chili
1 no.
Garlic cloves
2 no.
Green chili
2 no.
Chat masala (optional)
2-3 pinch
Cumin seed
½ tsp
Turmeric powder
1 pinch
Mustard oil
For shallow fry
As needed
As needed

​Method :
  1. First soak the rice for 30-40 minutes.
  2. Meanwhile, cut out lower part / sepal (which contains a stalk, a bottom and at center a stigma (0.5-1 inch length and yellow in color)) of the flower except the petal.
  3. Clean the flowers individually under slow running water and pat dry in paper napkin. Keep aside.
  4. Then grind the soaked rice, garlic, green chili, red chili, cumin seeds in a blender and make a smooth batter, neither thick consistency nor thin / running consistency. Add salt, a pinch of turmeric powder and mix well.
  5. Heat mustard oil in a nonstick pan / tawa on medium flame.
  6. Now take one flower, dip in batter, shake off excess batter and finally put on pan. Do this step for rest of the flowers.
  7. Cook for 2 minutes or till crisp on one side. Then flip and cook the other side by drizzling little oil.
  8. Fry until both sides are crisp. 
  9. Serve hot with rice, dal combo as it is or just sprinkle some chat masala before serving !

Notes :
  • If the batter is thick, then the coating around the flower'll thick and all you taste is the batter and hence the exact taste of the flower can't be felt. If the batter is too thin, then there can't be any coating on the flower. So be careful while making the batter, neither thick consistency nor thin / running consistency.
  • It tastes a great if fried with mustard oil than any other oil.
  • Wash the lower part which is cut out from the flower, chop finely except the stigma and stalk. If there is any left over batter, then add these chopped parts into the batter. Give a quick stir and put all batter at once on the pan and make a big pancake like structure. Drizzle some mustard oil and shallow fry till both sides become golden brown as well as crisp. This also tastes a great.  
  • Always try to grab these fritters as hot as possible.

Hope you have liked the above recipe 😊. If so, then please don’t forget to share it with your friends. You can also keep in touch with me through FacebookGoogle Plus, follow my posts on Twitter too. Try this dish at your home and share your experience with me in the comment box below 👇.
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23 October 2016

Chole Capsicum Masala

Chole (chickpea) capsicum (bell pepper) masala is a north Indian style chickpea preparation with capsicum. This cuisine is popular all over India. The chole / kabuli-chana and capsicum (here I have used the green capsicum) are cooked deliciously in a cashew-based curry.

The unique flavour of capsicum lends itself really well in this masala curry. Often I made this as a side dish for roti / paratha / any pulao.. So why to wait ?
Let’s go by detail instructions mentioned below in order to make this delicious chole capsicum masala.

Preparation Time : 15 mins      |      Cooking Time : 20 mins

Ingredients :        

Boiled chickpeas / kabuli chana
3 cup
Capsicum (cubed)
2/3 cup
Onion (chopped finely)
1 cup
Garlic paste
1 tsp
Coriander powder
2 tsp
Chili powder
1 tsp
Cumin powder
1 tsp
Turmeric powder
½ tsp
Kasoori methi
1 tsp
Cashew nuts
15-16 no.
Tomato puree
Or Tomato sauce
2 cup
Or 1 cup
4-5 tbsp
As needed
As needed

​Method :
  1. Soak cashew nuts in warm water for 12-15 minutes.
  2. Heat oil in a pan. Add sliced onions and cook until golden brown.
  3. Add garlic paste and saute for 1 minute.
  4. Next add the cubed capsicum pieces. Saute for 2-3 minutes
  5. Then add cumin powder, coriander powder, turmeric powder and chili powder. Fry for a minute, taking care not to burn.
  6. Now add the tomato sauce / puree and boiled chickpeas along with 2 cup of water.
  7. Let this mixture come to boil and then simmer for 5 minutes until the flavors mix together.
  8. Meanwhile, make a paste of soaked cashew nuts.
  9. Add the cashew paste to the curry along with salt. Simmer for 4-5 minutes.
  10. Add kasoori methi and remove from flame.
  11. Serve this creamy and delicious chana capsicum masala curry hot with onion rings as garnishing as side dish for rotis / paratha / any pulao !

Notes :
  • Don’t boil the curry too long after adding the cashew paste, just bring to a slow simmer.
  • 4-5 tbsp cream can be used instead of cashew paste to thicken the gravy.
  • Instead of garlic paste, ginger garlic paste can also be added.

Hope you have liked the above recipe 😊. If so, then please don’t forget to share it with your friends. 
You can also keep in touch with me through FacebookGoogle Plus, follow my posts on Twitter too. Try this dish at your home and share your experience with me in the comment box below 👇.

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20 October 2016

Tutti Frutti

Tutti frutti also can be named as candied papaya. These are often used in custard pudding, ice-creams, bakery products like cakes, cookies and sometimes also in preparation of paan (beetle leaves). For garnishing purpose in any desserts, these can be used too. Basically there are two varieties of tutti frutti as western type and Indian type. Westerns are made from various chopped fruits which are then preserved in brandy, mainly the processing continues for several months as in different seasons / months there are different fruits. Indian types are made from finely chopped raw papaya, dipped in sugar syrup, soaked in a variety of coloring agents and finally dried.

Here I'll go for the recipe of Indian type. Some of the other recipes where I have used these homemade trutti frutti are eggless tutti frutti cookieeggless tutti frutti muffin. The area where I am staying these days, only one color (yellow) trutti frutti is available. So I decided to make these cute colorful beauties at home. If this type of issue, you are facing at your locality or if it gets hard to find out then just make it at your home simply by following below step by step instructions.

Preparation Time : 20 mins      |      Cooking Time : 30 mins

Ingredients :

Raw papaya cubes (½ inch)
2 cup
Vanilla essence
Few drops
Red food color
1-2 pinch
Yellow food color
1-2 pinch
Green food color
1-2 pinch
2 cup
As needed

​Method :
  1. Peel the outer skin of the raw papaya by a peeler. Slice the papaya, remove the seeds and inner tissues.
  2. Wash the slices in running water to remove any milky sap sticking to the outer surface.
  3. Cut the papaya slices into small cubes (½ inch cube size).
  4. Boil water (approximately 4 cups) in a dip pan and blanch the chopped raw papaya for 2-3 minutes. Turn of the flame and keep them in hot water for 5 minutes more. Then strain and keep aside.
  5. Again boil 3-4 cup water with 2 cup sugar. Once sugar dissolves completely, add the papaya cubes and cook for 15-20 minutes or until syrup reaches 1 string consistency.
  6. Turn off the flame. Add few drops of vanilla essence and mix well.
  7. Divide the whole mixture into 3 equal portions and put in 3 different bowls.
  8. Add 1-2 pinch of red food color to 1st bowl, 1-2 pinch of yellow food color to 2nd bowl and 1-2 pinch of green food color to 3rd bowl. Mix well each bowl, cover and keep aside for 18-20 hrs at room temperature.
  9. Then strain the papayas and allow them to dry for several hours or until no stickiness.
  10. Mix all the three colors, store in an airtight container and use whenever needed !

Notes :
  • The amount of chopped papaya cubes and the sugar should always be same.
  • For longer use of trutti frutti, always try to dry completely the colored cubes before refrigerating.
  • Adding colors is purely optional, but it is preferable to add different colors as it looks more colorful and attractive.
  • These trutti frutti can be stored up to 1-2 months if refrigerated properly.

Hope you have liked the above recipe 😊. If so, then please don’t forget to share it with your friends. You can also keep in touch with me through FacebookGoogle Plus, follow my posts on Twitter too. Try this dish at your home and share your experience with me in the comment box below 👇.

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