Monday, 25 June 2018

Panasa Katha Muga Dalma | Jackfruits with Moong Dal



Dalma is a traditional and famous delicacy from the state of Odisha. Basically this is a type of dish where the lentil or dal cooked with different nutritious vegetables and less spices. The dish is easy to prepare, also packed with proteins from the dal & minerals, vitamins from vegetables. So it is the perfect combination of taste as well as health. Dalma mainly seasoned with a tempering of jeera, bay leaves, dry red chili in pure desi ghee, by which the dish becomes much more aromatic. There are actually a varieties of dalma dish. Dalma can be prepared using onion-garlic or without. Preferably in temple and during festivals the dish is prepared without using onion-garlic.  






Here I have come up with one of my favorite dalma as Panasa Katha Muga Dalma or Jackfruits with Moong Dal. This dalma is without onion-garlic version. First the moong dal or spitted green gram is dry roasted, then the dal is pressure cooked along with jackfruit cubes, potato cubes and pumpkin cubes, next some tempering of cumin seed, bay leaf and whole red chili is added and finally some freshly grated coconut and roasted red chili-cumin powder is sprinkled. This variety of dalma is particularly enjoyed a lot when the jackfruits are in season. Although authentic method of preparation involved use of pure 
desi ghee to get that aromatic flavor, but here i have prepared the dish using only 1 teaspoon of oil. It can be thoroughly enjoyed as a side dish with some steamed rice or plain roti or paratha.  

So do try this Odisha special Panasa Katha Muga Dalma or Jackfruits with Moong DalIf 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 😊


Preparation Time : 30 mins  |  Cooking Time : 20 mins


Ingredients :        

Ingredients
Measurements
Moong dal
¾ cup
Jackfruit cube (unripe)
1 cup
Potato cube
½ cup
Pumpkin cube
¼ cup
Tomato (medium)
1 no
Cumin seed
½ tsp
Red chili
1 no
Bay leaf
 1 no
Turmeric powder
¼ tsp
Red chili-cumin powder (roasted)
1 tsp
Coconut (grated)
1-2 tbsp
Oil
1 tsp
Salt
As needed
Water
As needed

Method :
  1. In a pan first dry roast the moong dal till light brown.
  2. Transfer the roasted moong dal to a bowl containing water and allow to soak for 12-15 minutes.
  3. Then wash the soaked dal nicely and put into a pressure cooker.
  4. Add in pumpkin cubes, potato cubes, jackfruit cubes, turmeric powder and salt.
  5. Stir everything, close the lid and allow to cook over low-medium heat.
  6. Turn off heat and keep aside to release the gas automatically.
  7. Now heat oil in a small pan.
  8. Add bay leaf, whole red chilies, cumin seeds and allow to crackle.
  9. Next add chopped tomatoes and cook till tomatoes become mushy.
  10. Pour this tempering into the pressure cooker containing cooked dal.
  11. Again place the pressure cooker over gas flame and allow to cook for 2-3 minutes without lid.
  12. Add some grated coconut and give a nice stir.
  13. Turn off heat and sprinkle roasted red chili-cumin powder.
  14. Serve hot this moong dal panasa katha dalma along with steamed rice, roti or paratha !





Notes :


  • Instead of oil, ghee can be used for tempering to make an authentic flavor of the dalma.


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This Panasa Katha Muga Dalma | Jackfruits with Moong Dal is contributed to the 150th theme of Foodie Monday Blog Hop team where the theme is decided as 'Veggies with 1 tsp Oil'.

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Saturday, 23 June 2018

Gulab Jamun Shot



Gulab Jamuns !!!! I know, any sweet person particularly any Indian starts salivating after hearing this dessert name 😉

A well known classic Indian sweet or dessert, gulab jamun is enjoyed in most festival celebrations. Traditionally these sweets are prepared from milk solids (khoya). The word gulab means Rose and jamun means an Indian berry. Since this sweet looks like berry and dunked in rose flavored sugar syrup, so the name of the sweet gets its name like that. 




But here I have come up with a cool beverage using those two ingredients, gulab (rose) and jamun (Black plum / Indian Blackberry) as Gulab Jamun Shot. This is the second recipe using jamun this year except gulping these berries as it is 😋. The first one was Virgin Jamun Margarita 😊 which I have posted some days before. Well the whole procedure of this gulab jamun shot is so simple and easy to prepare. No need of any cooking mode is here. Just blend all the ingredients to a smooth texture and enjoy during these hot summer days. Also these gulab jamun shots are a perfect party beverage and can be enjoyed by people of all ages. 

Since jamuns are in season so do try soon these gulab jamun shots. 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 😊


Preparation Time : 10 mins  |  Cooking Time : 0 mins


Ingredients :        

Ingredients
Measurements
Jamun
1 cup
Rose syrup
4 tbsp
Lemon juice
1 tsp
Black salt
¼ tsp
Water (chilled)
1 cup

Method :
  1. Wash and clean all the jamuns / black plums / Indian blackberries.
  2. De-seed jamuns and put into a blender jar.
  3. Then add in rose syrup, lemon juice, black salt and chilled water.
  4. Blend everything well so that a smooth consistency will form.
  5. Pour into shot glasses and serve immediately !





Notes :

  • Soda water can be used instead of chilled water if some fizziness is needed in shot.

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Monday, 18 June 2018

Kachumbar Salad Cup


Summer is still going on. And there is nothing like a fresh salad on these hot summer days to beat the heat. Salads are ideal summertime meals as they are quick, nutritious and don’t require much time to prepare. Salads are the mixtures of fresh fruits, vegetables with an array of different combinations of dressing. Actually eating a variety of textures keeps mealtime interesting. The ingredients used in salad can add a nice crunch which is much better than munching on any cookies or potato chips. 






The perfect way to increase the number of vegetables in the diet is to eat a variety of salads often. Eating plenty of raw vegetables ensures to get all the benefit of the enzymes found in them. These enzymes enable the body to absorb the nutrients found in the food. So more nutrient absorption leads to better health. There are varieties of salads which means that even at the same table, just by adjusting the ingredients, dressings as per likes and dislikes many versions of salad can be prepared. And anyone can make salad even kids too. It is always a perfect way to motivate particularly kids towards eating a variety of vegetables. Always salads are cool, crunchy and fun to eat which has lots of textures, colors and flavors. 





Monday is here again !! Hence the Foodie Monday Blog Hop team has decided the 149th theme as 'Salad'. Here I have prepared a salad cup using kachumbar as Kachumbar Salad Cup. Kachumbar is an Indian salad and mainly consists of freshly chopped cucumber, onion, tomato, cabbage (optional) seasoned with salt and pepper. Freshly chopped coriander leaves along with fresh lemon juice are also added to make the salad a bit more tangy and delectable.


Although I liked this salad throughout the year, but particularly during summer these are a big hit at my place. These salad provides a cooling effect when taken along with any meals or simply as it is. Cucumber, one of the main ingredient of the salad has high water content and hence eating this vegetable on a hot summer day can help to feel cool and stay hydrated. Kachumber salad can be easily prepared within few minutes. Also these are the much popular salad in most of the Indian households and Indian restaurants. 




Well how about some salads to grab without taking any help of bowl, fork etc !!! Here is an easy and no-cook version where the kachumbar salad is served in the scooped out cucumber pieces. Interesting, isn't it ? Well it is. Just scoop out the middle portion of some cucumber piece (1-1.5 inches thick) leaving the sides and bottom intact so that a cup like shape will form with the help of a melon baller or normal spoon. Then fill those cucumber cups with kachumber and serve immediately to have the crunchy and a bit tangy dish. This easy and no-cook kachumbar salad cups are surely a big hit as party appetizer.

So do try these kachumbar salad cups in these hot summer days. 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 😊





Preparation Time : 5 mins  |  Cooking Time : 0 mins


Ingredients :        

Ingredients
Measurements
Cucumber (chopped)
¼ cup
Cucumber (large)
2-3 no
Onion (chopped)
½ cup
Tomato (chopped)
½ cup
Green chili
1-2 no
Coriander leaf (chopped)
1-2 tbsp
Red chili powder
¼ tsp
Black pepper powder
¼ tsp
Lemon juice
1 tbsp
Salt
As needed

Method :
  1. Peel the large cucumbers first and then cut into rounds of 1-1.5 inches thick. 
  2. Using a melon baller or normal spoon scoop out the middle portion of the cucumber rounds leaving the sides and bottom intact so that a cup like shape will form.
  3. Keep aside all those cucumber cups.
  4. Now in a mixing bowl take chopped cucumber, chopped onion, chopped tomato, finely chopped green chilies, chopped coriander leaves, red chili powder, black pepper powder, lemon juice and salt.
  5. Mix everything well.
  6. Fill this salad mixture in each cucumber cups and serve immediately !




Notes :

  • Black pepper powder is optional.
  • Adjust the lemon juice as desired.

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Thursday, 14 June 2018

Rozky | Slovak Bread Roll



Once again I am back with my fellow food blogger, Jolly who suggested to start another event 'Recipe Swap Challenge' where two members'll pair and has to share a dish from their partner's blog. Isn't so interesting ?? For me it's a superb idea and I joined the group. Many-times what happens is, some dishes from our fellow food bloggers attracts all of us and we just bookmarked those ones to try later. But that is never happened for me, always my bookmark list fills. So by this group, I feel that I can prepare all those dishes if paired with that belonging member. 




For the first challenge in that group, I have paired up with Mayuri di. She is such a kind person whom i know since a long time through another food group. I am just in love with all her baked goodies. When I came to know that I have been paired with di, then I started browsing first my bookmarked lists 😉 and came across the Rozky (Slovak Bread Rolls) which she had posted for Bread Bakers theme. So I have picked that recipe but made a vegan version of those mini baguette like rolls 😊.





In Slovakia, the most popular form of bread used is named as Rozky (Rozak is the plural form). These are basically some mini baguettes but slightly curved to give a crescent shape. The ingredients used are so basic ones. Also the process is really easy and there is no need of any fancy tricks to maintain. Simply make dough balls, roll and cut each ball into quarters, roll into shape as slightly curved. These baked rolls are the widely used dish in Slovak cuisine. Here I have prepared in totally a vegan version means no butter or no milk or no egg-wash 😉, yet the outcome is wow !! These can be served with some sauce or as an accompaniment with any soup or with evening tea.

So do try these Rozky or Slovak Bread Rolls. 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 😊


Preparation Time : 15 mins  |  Resting Time : 2 hrs  |  Cooking Time : 20 mins 


Ingredients :        

Ingredients
Measurements
All purpose flour
3 cup
Active dry yeast
2 tbsp
Water (Luke warm)
1 cup
Sugar
1 tbsp
Olive oil
½ cup
Salt
1 ½ tsp
Sesame seed
For sprinkling
Mixed herb
For sprinkling
Carom seed
For sprinkling



Method :
  1. In a small bowl take warm water, sugar and yeast and mix everything.
  2. Cover the bowl and keep aside for 10 minutes.
  3. After 10 minutes, the whole mixture'll turn frothy.
  4. Next in another mixing bowl take flour, salt, oil and the yeast mixture.
  5. Mix everything gently and make a smooth and soft dough.
  6. Cover the bowl and keep aside for 1-2 hours or till double in size.
  7. Again knead the well risen dough a bit over a floured surface.
  8. Make 2 inch balls from the dough.
  9. Take one ball and over a floured surface roll into 5-6 inch size circle.
  10. Now cut into 4 quarters.
  11. Take one quarter placing the widest part towards you, fold inward the two corners of the widest part and press.
  12. Next roll that quarter dough piece into a cylindrical shape.
  13. Place on a baking tray lined with butter paper and after placing, bend the cylindrical shape slightly so that a crescent shape will form.
  14. Similarly make all the crescent rolls from rest of the dough and place over the baking tray keeping some space in between.
  15. Keep aside to rise again for 30-35 minutes.
  16. Meanwhile preheat oven to 180 degree C.
  17. After risen well, brush the rolls with olive oil gently and sprinkle either sesame seeds or mixed herbs or carom seeds or any toppings as desired.
  18. Bake for 18-20 minutes at 180 degree C or until the tops are golden.
  19. Take out from oven and allow to cool down completely. 
  20. Serve with some sauce or as an accompaniment with any soup !





Notes :

  • Toppings totally depend upon choice.

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