Thursday, 13 December 2018

Date Truffles using Oats



Cuisines across the world use dates in small and large quantities, but it is also important to note that the fruit of the date palm tree also comes with a lot of health benefits. These sweet fruits are packed with plenty of nutrients, making them an excellent snack in moderation. Dates normally grow on date palms in small clusters. And the term date comes from the Greek word daktulos, which means fingers. Dates are a good source of various vitamins and minerals, energy, sugar and fiber. It also contains calcium, iron, phosphorus, potassium, magnesium and zinc.






Well here I have come up with a truffle recipe using date as 'Date Truffles using Oats'. These are completely sugar free and easy to prepare as well. Some oats here I have used as a binding element. Before adding the oats, those are dry-roasted and then grinded to a powder texture. Although only walnut and almond are used, still any other dry fruits can be used as desired. These are so perfectly fit to satisfy our hunger pang surely. Also kids'll enjoy to grab while playing mood on 😉







Recipe Card for Date Truffles using Oats :


Date Truffles using Oats

Completely sugar free and easy to prepare truffles using dates and Oats
prep time: 15 minscook time: total time: 15 mins

ingredients:


  • Dates (deseeded) 18-20 no
  • Almond   1/4 cup
  • Walnut   1/2 cup
  • Oats   1/4 cup 
  • Desiccated coconut (for rolling)   2 tbsp

instructions


  1. First dry roast oats on medium heat for about 5 minutes and then allow to cool down.
  2. In a grinder jar, take all the roasted oats and grind to make a powder texture.
  3. Add dates, walnuts, almonds and grind again for approximately 10-12 seconds. Do not over grind to make a paste. 
  4. Transfer the whole mixture into a plate.
  5. Scoop out 1-2 tbsp of the mixture, roll in palm and shape into ladoo.
  6. In a plate put desiccated coconut and gently roll the ladoo over it.
  7. Repeat for rest of the mixture and make ladoos.
  8. Enjoy these delectable Date truffles using oats right now or keep in an air tight container for later !

NOTES:

While grinding after adding the dates, if the dough is too wet then add some more roasted oats powder.  
These truffles'll stay fresh for 3-4 days in the refrigerator.




So do try this Date Truffles using Oats. 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 😊. Lets go in details.


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This 'Date Truffles using Oats' is contributed for 58th Healthy Wellthy Cuisines where the theme is 'Nutty Nut at HW'.

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Wednesday, 5 December 2018

Misal Pav



India has a varieties of cuisines particularly because of demographics and cultural boundation. Among them, Maharashtrian or Marathi cuisine is the cuisine of the Marathi people from the Indian state of Maharashtra. From the world famous pav bhaji to the delicious poha, Maharashtra has a lot to offer to food lovers. Maharashtrian recipes mainly consists of wide variety of vegetarian and non-vegetarian food as being one of the coastal states predominantly the sea food has got quite an impact over the cuisine.






Here I am discussing about the cuisine of Maharashtra state in Indian subcontinent as the theme for 'Shhhhh Cooking Secretly Challenge' group is related to 'Maharashtrian / Marathi cuisine'. For this theme, my partner was Vidya Narayan who gave me 2 secret ingredients as Tomato and Goda masala and I gave her as Peanut and Buttermilk. As usual, using mine two ingredients I had to prepare a dish from Maharashtrian cuisine. So I have come up with the most popular and famous Mumbai street snack 'Misal Pav' using these two ingredients. 



 Shhhhh Cooking Secretly Challenge



As the dish name says, it is Misal and Pav. Usal is actually a sprouted lentil gravy. When Usal is topped with some chopped onion, tomato, coriander leaves, farsan / sev then it is named as Misal. Usually this snack is served and fully enjoyed with some pav buns or some also prefers to have with some buttered pav bun. If the lentil sprout is readily available at your place, then the dish is so easy to make and also has loaded with a lot of nutritional values. This dish is perfectly fit for breakfast or snacks. Although I have used sprouted mung beans / moth beans. But the choice totally varies, one can use any lentil sprouts here. Accordingly the taste of the dish is also varied. The misal pav is one of the extremely popular street food in Maharashtra state. 





Maharashtrian / Marathi cuisine

Misal Pav

one of the extremely popular street food of Maharashtra state in Indian subcontinent.
prep time: 15 minscook time: 50 minstotal time: 65 mins

ingredients:

Misal
  • Sprouted mung beans / moth beans   1 & 1/2 cup
  • Onion (finely chopped)   2 no
  • Tomato (finely chopped)   1 no
  • Ginger-garlic paste   1 tbsp
  • Cumin seed   1 tsp
  • Goda masala   1 tbsp
  • Coriander powder   1 tsp
  • Cumin powder   1 tsp
  • Turmeric powder   1/2 tsp
  • Red chili powder   1 & 1/2 tsp
  • Tamarind pulp   1 tbsp
  • Oil   1 tbsp
  • Salt   as needed
  • Water   as needed
Assemble the Misal Pav
  • Onion (chopped finely)   few
  • Farsan / sev   few
  • Coriander leaves(chopped finely)   few
  • Lemon slice   as needed
  • Pav buns   as needed

instructions

Misal :
  1. First rinse all the sprouts well in water and drain completely. Keep aside.
  2. In a pressure cooker, put these drained sprouts along with chopped tomato, salt, turmeric powder and water.
  3. Cook till 1-2 whistle over medium heat and keep aside.
  4. Next heat oil in a pan.
  5. Add cumin seeds and allow to crackle.
  6. Next add finely chopped onion and saute till translucent.
  7. Add ginger garlic paste and saute till raw smell goes off.
  8. Then add turmeric powder, goda masala, salt, red chili powder, cumin powder, coriander powder and mix everything well.
  9. Cook for 1-2 minutes till masala releases oil.
  10. Now add tamarind pulp, the boiled sprouts along with tomatoes.
  11. Give a nice mix and then add water (1-2 cup).
  12. Allow to simmer for 10-12 minutes or until the desired consistency is reached.
Assemble the misal pav :
  1. Now take a serving plate / bowl.
  2. Pour 1-2 ladle full of gravy into the bowl.
  3. Put some chopped onion, mixed farsan, finely chopped coriander leaves on top.
  4. Serve hot immediately with some buttered pav and lemon slice !

NOTES:

  • Any sprouts can be used like moth bean sprouts or even mixed sprouts.
  • Some finely chopped tomato also can be chosen as toppings.
  • If goda masala is not available, then use garam masala instead.
  • The consistency of the misal is choiceable, so accordingly add water after adding boiled sprouts.




So do try this Misal Pav from Maharashtrian / Marathi cuisine. 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 😊. Lets go in details.


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Monday, 3 December 2018

Baked Chenna Tikkis | Baked Cottage Cheese Patties





Monday is here again !!! The Foodie Monday Blog Hop team has come up with an interesting theme this time for the theme no- 173rd as 'Toddler Finger Food'. That means the food has to be prepared in such a way that the toddler can easily pick and eat the dish without any other's help. Well, toddlers are at that age where they simply do not want to sit in one place while eating. They are too busy exploring everything including their food too. Anything and everything causes them to become distracted and lose interest in their food. Playing with their food actually helps them to develop and give them the chance to examine the different textures, tastes and colors of the food. For this kind, particularly the finger foods play a vital role.




Hahaa, Mine is a toddler and that too he is a picky eater. I always wonder what to make something more interesting so that he cant deny after the first visual of the dish 😉. He is totally like me 😋, doesnt like much the sweet dishes. So I always try to make some dishes like that and today I have come up with a snack dish using chhena as 'Baked Chenna Tikkis'  or 'Baked Cottage Cheese Patties' and also contributed for the theme.







The dish is such a simple dish without any spice. I have used some freshly prepared chhena to make the tikkis. Some boiled potatoes with some grated veggies are also added and shaped as tikkis. If preparing for adults or any party appetizer, then add some garam masala as well as some spice factor like chopped green chilies. After shaping like tikkis those are either shallow fried or deep fried or even baked. Here I have baked these tikkis to give a healthy note. If preferring to prepare during festival days, then the onion can be skipped from the ingredients. For the binding, I have used some poha / flattened rice in powdered form. This chhena tikki is so quick to prepare and will be loved by any age group as a snack item.







Baked Poha Tikkis / Baked Cottage Cheese Patties

A kids friendly gluten free and baked snacks using chhena / cottage cheese
prep time: 20 minscook time: 20 minstotal time: 40 mins

ingredients:

  • Chhena   1 cup
  • Boiled potato (medium)   2 no.
  • Carrot (grated)   2 tbsp
  • Beetroot (grated)   2 tbsp
  • Onion (finely chopped)   1/4 cup
  • Cumin seed   1/4 tsp
  • Poha / flattened rice (powdered)   1/4 cup
  • Coriander leaves (finely chopped)   2 tbsp
  • Salt   as needed
  • Oil   for brushing

instructions

  1. In a mixing bowl, first mash the boiled potatoes.
  2. Next add grated carrot, beetroot, finely chopped onion, fresh chhena (crumble it if you have kept in refrigerator before), finely chopped coriander, cumin seed, powdered poha (flattened rice) and salt.
  3. Mix till everything incorporated well and a smooth pliable mixture comes out.
  4. Meanwhile, preheat the oven at 220 deg C.
  5. Make equal size balls from the mixture and flatten each one to give tikki shape.
  6. Place all the tikki over a greased baking tray keeping space in between.
  7. Brush each tikki  with little oil and bake for 10-12 minutes.
  8. Flip each tikki now and again bake for another 10 minutes.
  9. Serve these baked chhena tikkis with tomato sauce or green chutney !

NOTES:

  • Adjust the mixture if not set well to make tikkis accordingly by adding some more powdered poha.
  • Onion is optional. This can be totally skipped here.





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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