Wednesday, 15 May 2019

Poha Chivda / Mixture




Poha / Chuda / Aval / Flattened rice flakes is nothing but the rice that has been parboiled, rolled, flattened and finally dried to get. These come in different thickness depending upon the pressure used in flattening process. Thick ones get some time to soak and hence doesn't get mushy on soaking as compared to thin variety. Well these flattened rice flakes are lactose free, heart healthy and fat free too.



One can surely call poha as a super food because this is loaded with a number of health benefits like -
  • Regulates sugar levels
  • Has healthy carbohydrates
  • Most ideal choices for weight loss
  • Easily digestible
  • Rich in iron
  • Low on calories
  • A good source of instant energy etc.

The poha is essentially a good breakfast option and can be eaten as a snack too. One can have these in raw condition by soaking in plain water / milk or lightly fried in oil. Poha upma is a regular affair at my place as a healthy breakfast option. When my pantry is loaded with coriander leaves particularly during winters, I also love to make these coriander poha. If festive time is there or if you are craving for some sweets then just check this Poha ladoo with chocolaty coconut stuffing.



Well today I have come up with a crunchy snack option using poha as 'Poha Chivda / Mixture'. It is a popular Maharastrian snack option using poha and some nuts seasoned with some basic tempering. This kind of poha dish has a crisp & crunchy texture as here the poha is roasted first to use in the dish. Totally vegan and gluten free option too this is. Also it has a mild taste due to the addition of nuts. Super simple it is and easy to prepare too. Again this stays good for a couple of weeks if stored in an air-tight container. Just along with a cup of tea / coffee, the poha chivda becomes a perfect snack option. Since neither onion nor garlic is used here so the poha chivda can be also thoroughly enjoyed during festive time and during diwali this is a must to be prepared as a festive delight. Do try to enjoy this crunchy and healthy snack.

Recipe Card for 'Poha Chivda / Mixture' :


Poha, Flattened rice flakes, chuda, snack, poha chivda, poha mixture, gluten free snack, vegan snack, no onion no garlic option, diwali snack
Snack, Vegan, Gluten free, Poha
Maharastrian
Author:

Poha Chivda / Mixture

prep time: 5 Mcook time: 20 Mtotal time: 25 M
a perefctly quick snack option using poha, nuts and spices.

ingredients:

  • Poha (flattened rice flakes) 3 cup
  • Peanut 1/2 cup
  • Chana dal 1/2 cup
  • Raisin 1/4 cup
  • Dry red chili 3-4 no.
  • Curry leaf 3-4 sprig
  • Turmeric powder 1/4 tsp
  • Sugar 3 tbsp
  • Cumin seed (optional) 1/4 tsp
  • Mustard seed 1/4 tsp
  • Oil 1.5 tbsp
  • Salt as needed

instructions:

How to cook Poha Chivda / Mixture

  1. Heat a pan and start roasting the poha / aval / flattened rice flakes over low-medium heat.
  2. Roast till these become crisp and transfer to a plate.
  3. To the same pan add peanuts and chana dal.
  4. Dry roast well and transfer to another plate.
  5. Now add 1/2 tbsp of oil into pan and fry the raisins till they swell.
  6. Transfer to the plate and again put the pan on heat.
  7. Put 1 tbsp oil and allow to heat well.
  8. Next add cumin seeds, mustard seeds and allow to crackle well.
  9. Add curry leaves and dry red chili and fry till they become crisp.
  10. Lower the heat and add turmeric powder, salt, sugar.
  11. Stir till sugar starts melting and after that add roasted peanuts, chana dal, roasted poha and fried raisins.
  12. Saute very gently for 4-5 minutes over low-medium heat.
  13. Turn off heat and allow the mixture to cool down completely.
  14. Transfer to an air-tight container and serve as it is or with some cup of tea / coffee !

NOTES:

I love the cumin seed flavors in my chivda, so added. But this is optional. Here I have not added green chilies as my boy love to munch these while I take with my cup of black coffee. Instead I added some whole red chilies which can be taken out easily while serving to kids. Other dry fruits like cashews, almonds one can surely add. I love only the sweet taste of raisins in my chivda, so stick to only this.





This post is for the current month's Food Bloggers Recipe Swap and I was paired with Usha who is a wonderful blogger at My Spicy Kitchen. While browsing through her posts, I came across this Poha Mixture recipe and at that time I decided to make this as I love Poha. And here is my version of that with slight changes as per my convenience as Poha Chivda / Mixture.



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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Tuesday, 14 May 2019

Green Peas Foxnut Curry | Matar Makhana Curry




Green peas / hara matar is always available in my pantry whether the season for the green peas (winter season) is there or not. Either in frozen or in fresh form, I love to have these green beauties at my place. Since for current month the event 'A to Z Recipe Challenge' has come up with the alphabet G. That means, there must be a recipe post having the main ingredient name starting with alphabet G. So I opted G for Green Peas and have prepared a dish as 'Green Peas Foxnut Curry' or 'Matar Makhana Curry'.





This is a creamy and mild flavored curry basically having the main ingredient as green peas and fox nuts (makhana). The base of the curry is variable one. One may use onion-garlic, one may not. The creaminess can be come from the cream or curd or cashews / almonds. Well I have prepared the curry in no-onion-no-garlic version.



Also the curry has the perfect creaminess due to the addition of some cashew paste which yields a mild sweet taste and smooth texture. First the makhana / fox-nuts are roasted in oil till brown. Then a gravy of tomato and cashew was prepared and the green peas (frozen / fresh) are allowed to cook in that gravy. After that the roasted makhanas are added to the curry. So the dish is very easy to prepare and quick as well. 


This green peas fox-nuts curry is totally vegan as well as gluten free too. It tastes really yum along with particularly Indian flat-breads like roti / paratha / poori or even one can have this with some flavored pulao. Also this dish surely takes its place in menu list during any festivities as it doesn't use any onion / garlic. So do try to enjoy the creamy delicious curry.

Recipe Card for 'Green Peas Fox-nut Curry | Matar Makhana Curry' :
Green peas, makhana, fox-nuts, side dish, Vegan, Gluten free, No onion garlic version,
Side dish, Vegan, Gluten free, No onion garlic version
Indian
Author:

Green Peas Foxnut Curry / Matar Makhana Curry

a creamy and mild flavored curry using green peas and fox nuts (makhanas) in without onion & garlic and vegan version
prep time: 15 Mcook time: 20 Mtotal time: 35 M

ingredients:

  • Green peas 1 1/2 cup
  • Makhana (fox-nut) 3/4 cup
  • Ginger (grated) 1 tsp
  • Tomato puree 2 cup
  • Cashew 6-7 no.
  • Cinnamon 1/2 inch
  • Green cardamom 1 no.
  • Cumin seed 1 tsp
  • Coriander powder 1 tsp
  • Turmeric powder 1/2 tsp
  • Red chili powder 1/2 tsp
  • Garam masala powder 1/2 tsp + for sprinkling
  • Coriander leaves for sprinkling
  • Oil 3 tbsp
  • Sugar 1 tsp
  • Water as needed
  • Salt as needed

instructions:

How to cook Green Peas Foxnut Curry / Matar Makhana Curry

  1. First grind cashews with little water to get a smooth creamy paste and keep aside.
  2. In a pan, heat 1 tbsp oil and fry lotus seeds / makhana until turn golden color over medium heat.
  3. Transfer to a plate and add remaining oil (2 tbsp) to the pan.
  4. When oil is hot enough start adding cinnamon, whole green cardamom, cumin seeds and allow to crackle.
  5. Next add grated ginger and saute for 1 minute.
  6. Add tomato puree along with red chili powder, turmeric powder, coriander powder, garam masala powder, salt.
  7. Mix everything and cook till oil starts coming out from the masala mixture.
  8. Then add little amount of water along with the cashew paste and sugar.
  9. Stir for 1-2 minutes and next add green peas, water.
  10. Mix well and allow to cook till green peas becomes soft and tender over low to medium heat.
  11. Then add roasted makhana / fox nuts and again cook for 3-4 minutes.
  12. Turn off heat and sprinkle some chopped coriander leaves along with little amount of garam masala.
  13. Serve hot as a side dish with Indian flat-breads (poori / paratha / roti) or even with pulao.

NOTES:

The gravy consistency is desirable, so add less / more water accordingly along with green peas.


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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Monday, 13 May 2019

Masala Chaas | Spiced Buttermilk




Buttermilk / Chaas / Chhachh is a very common beverage in most Indian households, especially during the summer season. This refreshing drink can be consumed every day simply as it is or after a light / heavy meal. One should not confuse about the name of this as the combination of Butter and Milk. Basically, it is the liquid that is leftover after churning butter. This Indian beverage has a number of benefits for our skin, hair, body weight and at-last, overall health. Some are listed below :
  • Prevents dehydration
  • Improves digestion
  • Lowers blood pressure and bad cholesterol
  • Boosts the calcium intake
  • Works great for lactose-intolerant people etc.





There are a no. of variations one can do with the simple buttermilk. I have already shared this 'Spiced Beetroot Buttermilk with Roasted flavor / Bhune Chukandar Masala Chaas'. But today's post is all about a spice infused buttermilk as 'Masala Chaas / Spiced Buttermilk'.




The making procedure of this spiced buttermilk doesn't require any special skills particularly. Just churn everything in a blender / even using a hand blender, add a tempering part, pour into serving glass and voila !! the beverage is ready to enjoy 😊 The process is that much simple as well as quick. 



As the season here in India is very hot these days, so this beverage one should try to get refreshed. Even this masala chaas can be prepared in advance and kept in refrigerator to serve whenever needed. Preferably this tastes great when chilled. So do try surely this excellent body cooler and appetizer.



Recipe Card for 'Masala Chaas / Spiced Buttermilk' :

Buttermilk, curd, Indian Spice, Gluten free beverage
Beverage, Gluten free
Indian
Author: sasmita

Spiced Buttermilk / Masala Chaas

a classic Indian Summer Beverage infused with some masala.
prep time: 5 Mcook time: 1 Mtotal time: 6 M

ingredients:

  • Curd 1 cup
  • Ginger 1/2 inch
  • Green chili 1-2 no.
  • Cumin seed 1/2 tsp
  • Mint leaves 4-5 no.
  • Oil 1/4 tsp
  • Black salt as needed
  • Chaat masala 1/4 tsp
  • Water (chilled) as needed

instructions:

How to cook Spiced Buttermilk / Masala Chaas

  1. In a blender jar take curd, roughly chopped ginger and green chilies, mint leaves, black salt, chaat masala and water (2 cup).
  2. Blend until everything mix well and keep aside.
  3. Then heat oil in a tadka pan.
  4. Add in cumin seeds and allow to crackle.
  5. Turn off heat and pour the tempering over the blended mixture.
  6. Mix everything well again and serve chilled now / keep in refrigerator to serve later !

NOTES:

In the tempering part, mustard seeds can be added. I have added the tempering part, but one can omit this and directly add the cumin seeds along with other ingredients during blending.




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 Spiced Buttermilk / Masala Chaas is contributed for 195th theme of the Foodie Monday Blog Hop foodie group which is decided as 'Third Letter Magic' and suggested by 'Amrita Iyer'. Basically the theme describes that, we had to cook a dish starting with the third letter of our names. As 'S' is the third letter of my name, so I chose this Spiced Buttermilk / Masala Chaas for the contribution.
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Monday, 6 May 2019

Aam Kasundi | Mango Mustard Sauce


Monday is here again !!! And this time the 194th theme of the Foodie Monday Blog Hop is decided to 'Summer Fruit Fest' which is suggested by Swaty Mallick who blogs at Food Trails. It means we have to make a dish using summer special fruits. And when summer is going on, the king of fruit Mango steals all the show for me 😉. So today I have come up with a condiment using raw mango as Mango Mustard Sauce aka Aam Kasundi. 



This raw mango sauce using mustard seeds is one of the authentic Bengali cuisine. Although one can enjoy this without using raw mango as simply Kasundi or even some tomatoes can be added in place of raw mango to give another twist. The recipe of kasundi which I have already shared is an instant version and also some vinegar was used in that. But here I have followed the authentic fermentation method.






My backyard mango trees are fully loaded with fresh raw mangoes and I am just in love with them. So this recipe is a must to prepare using those fresh ones. As there are some grated raw mangoes in the blender jar which is moist  so I prefer to soak the mustard seeds before adding into the blender. Sugar here promotes the fermentation process. Salt I don't add while blending and even after blending. Completely vegan & gluten free is this.





Just put the kasundi in an earthen pot / any sterilized jar, cover and allow to ferment in indirect sunlight for 10-12 days. And after that only I prefer to add salt as the salt stops fermentation. Also I love the garlic flavor in aam kasundi, so added. But one can omit this addition. This bengali sauce is super tempting and delicious and goes very well as dip with snacks, spread in sandwich, rolls etc. So do try this aam kasundi in this Mango season surely to enjoy the super yummy flavor.






Recipe Card for 'Aam Kasundi | Mango Mustard Sauce' :

Aam Kasundi


Author:
prep time: 10 Mcook time: 0 fermentation time: 10-12 days total time: 10 M
a super tempting and delicious condiment which goes very well as dip with snacks, spread in sandwich, rolls etc

ingredients:

  • Raw mango (grated) 2 cup
  • Yellow mustard seed 3-4 tbsp
  • Black mustard seed 3-4 tbsp
  • Garlic clove 7-8 no.
  • Green chili 3-4 no.
  • Sugar 1-2 tbsp
  • Salt as needed
  • Mustard oil 2/3 cup

instructions:

How to cook Aam Kasundi

  1. First wash and soak both varieties of mustard seeds for at least 30 minutes.
  2. In a blender jar take both soaked mustard seeds, grated raw mangoes, garlic cloves, green chilies, sugar along with mustard oil (keep aside 4-5 tbsp of mustard oil to use later) and make a fine paste.
  3. Pour into a into a well sterilized glass jar or any earthen pot.
  4. Drizzle the kept mustard oil and give a quick mix using a neat & clean spoon.
  5. Cover the jar and allow to stay in indirect sunlight for 10-12 days.
  6. After that, add salt and mix everything.
  7. Serve as dip for snacks or spread as sandwich / roll !

NOTES:

I have not added turmeric powder, hence the my kasundi color is light yellow here. But one can use 1-2 pinch of turmeric powder while grinding to get more yellowish color of the aam kasundi. Garlic cloves are optional, but give a nice flavor to the kasundi. Adjust spiciness as desired.
Vegan, Gluten free, condiment, mango, mustard seeds
Condiment, Bengali cuisine
Bengali




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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