Wednesday, 28 November 2018

Chocolate Sandwich with Peanut Butter




Sandwiches !!!! Most of us here love to eat sandwiches. These are basically consisted of either 2-3 bread slices stacked up with some filling in between or 1 bread slice with toppings. There are three basic components to any type of sandwich as the bread, the filling and the spread or the accompaniment. Each part contributes a great role in making a sandwich even more interesting. The best thing in a sandwich is that we can personalize however we like.





For me, sandwiches are much comfort food. Whenever I am in a hurry, I always choose these quick and easy breakfast / snack option. There is also no need of any cooking expertization while making these. Normally these are prepared in a sandwich maker, but also if this appliance is not available at your place then even a pan can play the role. Just toast for few time and serve to munch on. 





Here I have come up with a kid's friendly sandwich as 'Chocolate Sandwich with Peanut Butter'. Why about kids only, even any chocolate lover will surely like these type of sandwiches. Although I have used wheat bread, still any bread of your choice can be used here. Simply first spread the peanut butter on a bread slice, put chocolate chips, cover with another bread slice, toast and voila !! The dish is ready to grab 😉 This type of sandwiches taste sweet with a nutty flavor. So do try soon for your kids, even for yourself too 😃




Chocolate Sandwich with Peanut Butter

Kids friendly sweet sandwiches with a nutty flavor
prep time: 2 minscook time: 10 minstotal time: 12 mins

ingredients:

  • Bread Slice   :  10 no
  • Chocolate chips  :  1/4 cup
  • Peanut butter  :   as needed

instructions

  1. First take bread slices and start spreading peanut butter on one side of each bread slice.
  2. Then put white and dark chocolate chips on 5 bread slices evenly, keeping in mind not to put much because while toasting, the chocolate melts and starts to ooze out from the sandwiches.
  3. Next cover these chocolate chips with rest 5 bread slices.
  4. Heat a pan and place these sandwiches.
  5. Allow to toast on both side, flipping in between till crusty and golden in color.
  6. Cut each sandwiches into halves and serve immediately with a glass of milk !

NOTES:

  • Any type of bread like wheat / brown bread / multigrain bread can be used.
  • Always keep in mind not to put much chocolate chips on the bread slices because while toasting, the chocolate melts and starts to ooze out from the sandwiches.
  • Roughly chopped chocolate chunks can be chosen if chocolate chips are not available.





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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This 'Chocolate Sandwich with Peanut Butter' is contributed for 57th Healthy Wellthy Cuisines where the theme is 'Sandwich Fest at HW'. Here are more similar recipes shared by our Healthy Wealthy Group members as Veggie Chickpea Salad SandwichMediterranian kale sandwichHeirloom Tomatoes and Avocado Tartines, Cheese & Curried Babycorn SandwichGrilled Vegetable SandwichPaneer Chutney SandwichBaked Falafel SandwichSesame veg sandwichVeg Cheese Sandwich.
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Monday, 26 November 2018

Fruit & Nut Shortbread Cookies





Shortbread, a traditional Scottish baked good is a type of cookie with high butter content. Since butter was such an important ingredient here, so the word 'shortbread' is derived from this shortening (butter). The traditional recipe of these cookies is one part sugar, two parts butter with three parts flour; but these days, there are a lot of varieties in the ingredients of the cookies. The shortbread are originated in Scotland and these cookies are called as the ancestor of all the butter cookies. Originally the shortbread are made with oatmeal. Some also adds cornstarch to get a more dense texture of the cookies where as some adds rice flour for a grainy and crumbly texture.






Well, Monday is here again !! This time the Foodie Monday Blog Hop team has decided the theme no 172 as 'International Feast' which in details means that we have to prepare a dish from any one country whose name starts with the first letter of corresponding member's name. So for me obviously it is the letter 'S' 😉 and I chosen the country S for 'Scotland'. From the Scottish cuisine, I have picked up the most famous shortbread cookies with some addition as 'Fruit & Nut Shortbread Cookies' for the contribution.






These cookies are completely egg-free. The main ingredients of these cookies I have not changed at all, that means all purpose flour, butter and sugar are used here. In addition to those, I have flavored the cookies with some vanilla essence and orange zest. If orange essence is available at your place, then that can be used directly in place of vanilla essence and orange zest. To give a nutty texture in the cookies, I have added some chopped nuts like cashew, almond, pistachio, raisin and dried fruits like apricot. But these selections of fruits and nuts can be totally varied as desired. These buttery goodies are perfectly fit for Christmas gifting ideas also. 





So do try these egg-free Fruit & Nut Shortbread CookiesIf 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 Facebook,  Pinterest,  Twitter,  Google+,  Instagram and can subscribe for free to get new recipes directly into your inbox 😊



Baked
Eggless
Scottish Cuisine
Yield: 25

Fruit and Nut Shortbread Cookies

a nutty flavor to the traditional Scottish baked goodies
prep time: 15 minscook time: 20 minstotal time: 35 mins

ingredients:


  • All purpose flour  -  2 cup
  • Butter (salted)  -  1 cup
  • Powdered sugar  -  1/2 cup
  • Vanilla essence  -  1 tsp
  • Orange zest  -  1/2 tsp
  • Dried fruits n nuts (raisins, apricot, cashew, almond, pistachio)(finely chopped)  -  1/2 cup

instructions


  1. In a mixing bowl, first mix butter and powdered sugar using a hand whisk until a creamy texture.
  2. Next add orange zest, vanilla essence and mix very well.
  3. Add the flour and mix well to get a soft non-sticky dough.
  4. Finally add all the chopped fruits and nuts to the dough and again mix well.
  5. Divide the dough into desired number of balls.
  6. Give any shape or just flatten each dough ball and place over a plate.
  7. Keep in refrigerator for at least 1 hour or until the cookies firm up nicely. 
  8. Before taking out from refrigerator, preheat the oven at 160 deg C. 
  9. Transfer the cookies to a baking tray lined with parchment paper leaving 1 inch space between each cookie as these tend to expand. 
  10. Bake for 18-20 minutes. 
  11. Then take out the baking tray from the oven and allow to cool down completely.
  12. Store all the fruit and nut shortbread cookies in an airtight jars and serve as desired !

NOTES:

Use 1 pinch of salt if not using salted butter.
All the fruits and nuts used here is totally as per choice.
Putting in the refrigerator is important here. This process will make the cookies to have a perfect texture once baked and also don't allow the cookies to expand much while baking .
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Monday, 19 November 2018

Koshala Saga Tarkari | Amaranth Leaves Curry


Monday is here again !! Monday means there must be a post for Foodie Monday Blog Hop team. This time the theme (171th) is decided as 'SaagSaga'. That means we have to make a post using any leafy green vegetable aka saag. Well when the theme was chosen, from that day I had listed a no. of dishes in my mind from my home state, Odisha for the contribution. And finally I have ended up with a no-onion-no-garlic curry using amaranth leaves as Amaranth Leaves Curry aka Koshala Saga Tarkari.



Saag / saga plays a vital role in Odia cuisine. There are a number of plants which are used as sag like Palanga Saga (spinach leaves), Koshala Saga (amaranth leaves), Poi Saga (malabar spinach), Kalama Saga (water spinach leaves), Sajana Saga (drumstick leaves / moringa leaves), Madaranga saga (alternanthera sessilis), Pita Saga (glinus oppositifolius), Sunusunia Saga, Kakharu saga (leaves of pumpkin plant) and many more. The simplest way to indulge these leafy greens for me is : First wash and clean the leaves; chopped them; heat oil; add panch phoron, whole red chili, sightly crushed whole garlic cloves; add chopped leaves, salt; mix well and cover; thats all. I love any leafy greens in this way mostly along with water rice (pakhala) or steamed rice-dal combo. 





But today which I have shared the saag dish, Amaranth Leaves Curry aka Koshala Saga Tarkari is prepared using amaranth leaves, some vegetables and a specific masala paste. The saag here used is the amaranth leaves / koshala saga but, I have added both green as well as red varieties. The paste is prepared of cumin seed, mustard seed, whole black pepper, coriander seeds along with little amount of water. The dish is basically prepared in temples, so it is without onion-garlic vegetarian dish. So for any festive season this tarkari is perfectly fit to be on the menu. If you want to try in any other day, then some garlic cloves can be added while making the paste. And also the whole black pepper can be omitted. Instead of ghee, mustard oil can be used to enhance the flavor of the dish along with the garlic flavor. The authentic preparation uses ghee, but I have opted oil here to include a healthy note.

So definitely do try this vegan, gluten-free and without onion & garlic Amaranth Leaves Curry / Koshala Saga TarkariIf 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 Facebook,  Pinterest,  Twitter,  Google+,  Instagram and can subscribe for free to get new recipes directly into your inbox 😊




Preparation Time : 20 mins  |  Cooking Time : 30 mins


Ingredients :        

Ingredients
Measurements
Koshala saga (amaranth leave)
(washed & chopped)
2 cup
Colocasia (arbi) (peeled and cut into cubes)
½ cup
Potato (peeled and cut into cubes)
1 cup
Yam (peeled and cut into cubes)
½ cup
Pumpkin (peeled and cut into cubes)
½ cup
Brinjal (cut into cubes)
½ cup
Badi (sun-dried lentil (black gram) dumpling)
(round / long shape)
4-5 no
Cumin seed
1 tbsp
Mustard seed
1 tbsp
Whole black pepper
½ tsp
Coriander seed
1 tsp
Whole red chili
1-2 no
Panch phoron
½ tsp
Asafoetida
1 pinch
Turmeric powder
½ tsp
Coconut (grated)
1-2 tbsp
Oil
3 tbsp
Salt
As needed
Water
As needed

Method :
  1. First make a fine paste of cumin seeds, mustard seeds, whole black peppers, coriander seeds and a little amount of water. Keep aside.
  2. In a pan, then heat 1 tbsp ghee and shallow fry the badis till golden brown in color. 
  3. Transfer those fried badis to a plate and keep aside.
  4. Next to the same pan, add 1 tbsp ghee again.
  5. Add all the chopped vegetables except eggplant and saute for 2-3 minutes.
  6. Next add chopped eggplant, turmeric powder and salt.
  7. Mix everything well and add some water (around 1/2 cup).
  8. Cover the pan and allow to cook till the vegetables are soft a bit, not overcooked.
  9. Then add the paste which is prepared in the first step and mix well.
  10. Next add chopped amaranth leaves / koshala saga and the fried.
  11. Mix well and again allow to cook till everything is done by covering the pan.
  12. Next in a tadka pan, heat 1 tbsp ghee.
  13. Add whole red chili, asafoetida, panch phoron and allow to crackle.
  14. Pour this tempering onto the pan.
  15. Mix gently and allow to cook for 1 minute more.
  16. Turn off heat and add grated coconut.
  17. Give a gentle mix again and serve as a side dish with steamed rice-dal combo !




Notes :

  • Oil I have used here. But ghee can be used to get the authentic temple flavor in the dish.
  • Always keep in mind that after washing the amaranth leaves / koshala saga, these leaves should be drained out completely placing in a colander.

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Thursday, 15 November 2018

Drumstick Leave Fry with Moong Dal | Sajana Saga Muga

The leaves of drumsticks are known as Moringa leaves / Drumstick leaves / Sajana saga (in odia). These leaves are one of my most favorite leafy greens from rest others. These are loaded with valuable minerals, vitamins and proteins which results in a variety of health benefits. The moringa leaves are a great energy booster and are an excellent source of nutrition too. In different types of cuisines, these leaves are widely used as a main ingredient also. But the drumstick leaves are somewhat tough to digest. So it has to make sure that the leaves get very tender while cooking any dish using these leaves. 








Well for current month the event 'A to Z Recipe Challenge' has come up with the alphabet D. That means, there must be a recipe post having the main ingredient name starting with alphabet D. So I opted D for Drumstick Leaves and I have prepared an Odia dish as 'Drumstick Leave Fry with Moong Dal' aka 'Sajana Saga Muga'.





This dish is so simple yet much flavorful with few ingredients. First the drumstick leaves / sajana saga are separated from the stem and washed with plenty of water to discard the dusts which are always on top of the leaves. The moong dal used here is also dry roasted slightly and then cooked till soft, not mushy. The washed leaves and the cooked moong dal are simply fried to get the flavorful Sajana Saga Muga. I always prefer to use only garlic in any Odia style saga bhaja, but if desire some chopped onions can be added. This dish goes very well with some steamed rice dal combo or with pakhala / water rice. The sajana saga muga bhaja is very healthy and diabetic friendly too.



So do try this simple Odia dish as 'Drumstick Leave Fry with Moong Dal' aka 'Sajana Saga Muga'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 Facebook,   Pinterest,   Twitter,   Google+,   Instagram and can subscribe for free to get new recipes directly into your inbox 😊




Preparation Time : 10 mins  |  Cooking Time : 20 mins 


Ingredients :        

Ingredients
Measurements
Drumstick leaves
(separated from stem and washed)
1 ½ cup
Moong dal (lightly roasted)
½ cup
Garlic clove
3-4 no
Panch phoron
½ tsp
Whole red chili
1 no
Turmeric powder
¼ tsp
Mustard oil
1 tbsp
Salt
As needed



Method :
  1. First wash the lightly roasted moong dal.
  2. Then put in a pressure cooker along with salt, turmeric and water (around 1-1.5 cup) and cook until done (the dal should not be mushy).
  3. Drain and keep aside the cooked moong dal.
  4. Now heat mustard oil in a pan.
  5. Add in whole red chili, panch phoron and allow to crackle.
  6. Next add slightly crushed garlic cloves and saute till the aroma of garlic comes out.
  7. Then add drumstick leaves and saute a bit.
  8. After that add cooked moong dal and salt.
  9. Mix everything well and allow to cook over low - medium heat by covering the pan with a lid.
  10. When the leaves become tender, then turn off heat.
  11. Serve hot as a side dish with steamed rice or water rice !




Notes :

  • Along with garlic, some chopped onion can be used.
  • Keep an eye while cooking the moong dal in order to avoid the mushy stage of moong dal.

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