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Monday, 16 September 2019

Vegan & Healthy Apple Cupcake



Today is again a Monday. As you all know, I have been associated with a foodie group as Foodie Monday Blog Hop where each Monday we, the group members fix a theme and as per theme we make a fresh post. This time, the 213th theme is decided as 'Let's Celebrate Fall' which is suggested by Poonam. She is such a sweet co-blogger of mine and I love her regional dishes, apart from that do check out her blog for some awesome whole wheat dishes particularly in baking.
So basically we have to make any dish using the ingredients that belong to fall season. And here I have prepared a baked dish using apple as Vegan & Healthy Apple Cupcake.

What is FALL Season ?

Fall season (in North America) or Autumn season is actually the intervening period between the warmest time of the year- summer and the coldest time of the year- winter. When we buy foods that are in-season, they are particularly healthier, have richer flavor and are generally more cost effective. That is because food is easier to grow in its proper season, also it is more abundant. Most importantly, the basic rule of thumb is about eating seasonally and locally. Well fall harvesting includes Root vegetables like carrots, squash, pumpkin, sweet potato etc ; Green vegetables like broccoli, spinach, kale, celery etc. ; Fruits like apples, pomegranates, citrus fruits, pears etc ; Herbs like ginger, turmeric, cinnamon, rosemary, thyme, basil, dill etc.

So as the theme indicates I have picked Apple here as my major fall ingredient in the dish. Apple although one can get through out the year still during this fall period, still the fresh ones seem and taste great. Other than pumpkins, apples are the trademark fruit of fall season. Apples are high in soluble fiber and vitamin C, so these are perfect for on-the-go snacking. Apart from that these are used in baking and many more dishes too, so there is a flavor for every palate (any age group). I have already prepared some dishes using apple as :

Well the cupcakes here is totally prepared keeping a healthy note. Wheat flour along with powdered jaggery in the cupcake is fully incorporating each other for that. These are so soft yet flavored with full of cinnamon and apple goodness. Well as we know, the apple and cinnamon are a match made in heaven and that reflect fully in the most famous apple pie. The procedure of preparing these cupcakes is quite simple and easy. Completely Vegan and APF free these apple cupcakes are. And anyone'll surely enjoy these cute baked cups as it is or even along with milk, tea etc as evening snacks and also perfectly fit for kid's tiffin box.
Recipe Card for 'Vegan & Healthy Apple Cupcake' :

Apf free, egg free, vegan baking, cinnamon, olive oil, jaggery, Refined sugar free, Wheat flour, apple cider vinegar
Baking, Apple, Cupcake, Muffin, Egg free Baking, vegan
International
Author:

Vegan, Egg free & Healthy Apple Cupcake

egg free, all purpose flour free, refined sugar free and vegan healthy cupcakes loaded with apple and flavored with cinnamon
prep time: 15 Mcook time: 30 Mtotal time: 45 M

ingredients:

  • Wheat flour 2 cup
  • Apple (chopped) 2.5 cup
  • Powdered jaggery 2 cup
  • Apple cider vinegar 1 tbsp
  • Vanilla essence 1/2 tsp
  • Olive oil 1/4 cup + 2 tbsp
  • Cinnamon powder 1 tsp + for sprinkling
  • Baking soda 1 tsp
  • Salt 1/4 tsp
  • Water 1 cup

instructions:

How to cook Vegan, Egg free & Healthy Apple Cupcake

  1. Preheat the oven to 180 deg C.
  2. Line a muffin pan with cupcake liners and keep aside.
  3. In a mixing bowl, first mix water and powdered jaggery until dissolve fully.
  4. Then add olive oil, vanilla essence, apple cider vinegar and whisk everything.
  5. Next sieve the dry ingredients as wheat flour, baking soda, cinnamon powder, salt and put into the mixing bowl containing the wet ingredient mixture.
  6. Mix everything gently and then add the chopped apples.
  7. Again mix till the chopped apples are well incorporated.
  8. Then pour or spoon the batter into the liners to fill only 3/4th portion of the liners.
  9. Bake for 28-30 minutes or until a toothpick inserted in the center comes out clean.
  10. Take out from the oven and allow to cool completely.
  11. Serve and enjoy as it is or even along with milk, tea etc.

NOTES:

If apple cider vinegar is not available then just use regular white vinegar. Keep in refrigerator to stay fresh up to 2-3 days. Instead of powdered jaggery one can grate the normal jaggery or even use same quantity of powdered sugar.

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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Sunday, 15 September 2019

Tindora Raita | Tempered Ivy gourd in Curd


Ivy gourd is a popular vegetable in Asian and African countries. This vegetable is also known as Kovakkai in Tamil, Tendli in Marathi, Tindora in Hindi, Kundri in Odia, Dondakaaya in Telugu etc. Ivy gourd plant is an aggressive climber which can spread quickly over trees, shrubs, fences and any other supports. The vegetable, ivy gourd is said to have potent anti-inflammatory and antioxidant effects that may aid in the prevention or treatment of a diverse range of health conditions, from diabetes and high cholesterol to high blood pressure and obesity. 


In culinary world also this is used in a variety way like fries, chutney, stuffed with masala and even many more. Today I am going to share a raita using this vegetable as Ivy gourd / Tindora Raita. The tindora before adding to the curd, can be either deep fried or pan fried simply. Then a tempering is prepared, both fried tindora and tempering is added to the curd. The whole thing is now mixed well and serve as an accompaniment. This raita is completely in gluten free category.


But I have fried the tindora along with the tempering. Although the ivy gourd wont be crisp in this way, still I like to make both in one. The raita masala powder I have used simply to the curd which enhances the flavor of the raita. If raita masala powder is not available, then one can use a mixture of equal amount of cumin powder, red chili powder and chat masala powder. This raita is totally onion-garlic free. It goes well as a perfect side dish with any Indian meal. So do try !
Some raita recipes from this blog are : 
Recipe Card for 'Tindora Raita | Tempered Ivy gourd in Curd' :

Accompaniment, Raita, Curd, yogurt, Gluten free dish, No onion no garlic dish, Tindora, Kundri, dahi
Side dish, Ivy gourd, Raita, Gluten free, Without onion-garlic
Indian
Author:

Tindora Raita | Tempered Ivy gourd in Curd

a delicious accompaniment made by adding tempered ivy gourd to the curd
prep time: 15 Mcook time: 15 Mtotal time: 30 M

ingredients:

  • Ivy gourd 10-12 no
  • Yogurt 2 cup
  • Cumin seed 1/2 tsp
  • Mustard seed 1/2 tsp
  • Curry leaf 1 sprig
  • Whole red chili 1 no.
  • Turmeric powder 1/4 tsp
  • Raita masala powder 2 tsp
  • Sugar 1/2 tbsp
  • Salt as needed
  • Oil 1 tsp

instructions:

How to cook Tindora Raita | Tempered Ivy gourd in Curd

  1. Wash and clean the ivy gourds.
  2. Then slice into either round or oval pieces.
  3. Heat oil in a pan.
  4. Add whole red chili, cumin seed, mustard seed and allow to crackle well.
  5. Next add curry leaves and saute for 8-10 seconds.
  6. Now add ivy gourd slices along with turmeric powder and salt.
  7. Mix everything well and sprinkle 1-2 tbsp water.
  8. Cover and allow to cook well.
  9. Turn off heat and keep aside.
  10. Then in a mixing bowl, take curd along with salt, sugar, raita masala powder and mix well.
  11. Add the cooked ivy gourd to the curd mixture and gently mix.
  12. Serve and enjoy !

NOTES:

If raita masala powder is not available then use a mixture of similar quantity of chat masala, red chili powder and cumin powder.


Well for current month the event 'A to Z Recipe Challenge' has come up with the alphabet 'I'. That means, there must be a recipe post having the main ingredient name starting with alphabet I. So I opted I for 'Ivy Gourd' and have prepared an accompaniment as 'Tindora Raita / Tempered Ivy gourd in Curd'.
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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Friday, 13 September 2019

Kakharu Danka Rai | Pumpkin Stem in Mustard paste


Well rainy season is going on in India. And there is greenery all around. So to match that the Healthy Wellthy Cuisines group this time has come up with the 74th theme as "Green Mela at HW" which is suggested by Poonam. She is such a sweet blogger friend of mine who blogs at Annapurna. Her blog is basically a vegetarian collections and among all I always like her regional dishes most. So as per the theme we have to make dishes using green leaves simply or even mixed with any other vegetables, so here I have prepared Kakharu Danka Rai / Pumpkin Stem in Mustard paste from Odia cuisine.

Pumpkin is named as 'Kakharu' and it's stem as 'Danka' in odia language. So in this curry both the stem as well as the leaves of the pumpkins are used. Also some vegetables like potato, colocasia, tomato, ridge gourd, pumpkin, eggplant etc are used. The base of the dish is a paste of mustard seeds. Here the used paste is called as Rai in odia. Basically the paste is prepared using mustard seeds, garlic cloves and red chilies / green chilies. I have already shared some posts using rai as Manja Rai / Banana Stem Curry in Mustard Paste, Ambula Rai / Sun-dried Raw Mango Raita.

The leaves of the pumpkin is first separated from the pumpkin stem. Then those leaves are washed well to remove any dirt like mud, even tiny insects. The vegetables along with the chopped pumpkin leaves and stems are allowed to cook along with the paste prepared using mustard seeds. Finally a tempering of garlic, pancha putana / panch phoron (a mixture of Cumin, Mustard, Fenugreek, Nigella and Fennel seeds) in mustard oil is added to enhance the flavor of the whole dish. Completely vegan and gluten free side dish is this. One can make the dish little watery or even dry kind, I have kept little watery here. Both versions are thoroughly enjoyed along with some steamed rice-dal combo.

Recipe Card for 'Kakharu Danka Rai | Pumpkin Stem in Mustard paste ' :

Odia side dish, Pumpkin leaves, pumpkin stem, mustard paste, rai, kakharu danka rai, Garlic, Mustrad oil
Side dish, Vegan, Gluten free, Odia cuisine, Pumpkin
Odia
Author:

Kakharu Danka Rai / Pumpkin Stem in Mustard paste

an odia side dish using pumpkin leaves and stem in mustard paste
prep time: 20 Mcook time: 30 Mtotal time: 50 M

ingredients:

  • Pumpkin stem (with leaves attached) 2 no.
  • Potato (large) 1 no.
  • Colocasia (medium) 1 no.
  • Pumpkin (cut into cubes) 3/4 cup
  • Tomato (medium) (optional) 1 no.
  • Garlic clove 3-4 no.
  • Mustard seed 2 tsp
  • Whole red chili 2 no.
  • Panch phoron 1 tsp
  • Turmeric powder 1/2 tsp
  • Mustard oil 2 tsp
  • Salt as needed
  • Water as needed

instructions:

How to cook Kakharu Danka Rai / Pumpkin Stem in Mustard paste

  1. First wash and peel the potatoes, colocasia. Cut into cube size, keep aside.
  2. Next separate the leaves from the pumpkin stem and clean it to remove any dirts like mud.
  3. Cut the stem into 2 inch length and also roughly chopped the pumpkin leaves.
  4. Make a fine paste of mustard seeds, 1 whole red chili, 2 garlic cloves and a little amount of water. Keep aside.
  5. Heat 1 tsp mustard oil in a kadhai.
  6. Put all the cut vegetables like potato, pumpkin, chopped tomatoes, colocasia, pumpkin stems, pumpkin leaves along with salt and turmeric powder.
  7. Mix everything and cover the kadhai for 3-4 minutes to cook the vegetables a bit.
  8. Then add the mustard paste, few amount of water and mix well again.
  9. Cover the kadhai and allow to cook till the vegetables are well done.
  10. Now in a tadka pan heat 1 tsp mustard oil.
  11. When oil is hot enough add 1 whole red chili and slightly pressed garlic cloves (2-3 no.).
  12. Saute for 1 minutes and then add panch phoron.
  13. After the seeds of the panch phoron starts to crackle, add this tempering to the kadhai.
  14. Again cook for the 1 minute more and turn off heat.
  15. Serve hot with steamed rice-dal combo !

NOTES:

In the tempering, crushed garlic can be used instead of whole garlic cloves which I have just slightly pressed here. Any other vegetables like ridge gourd, eggplant etc also one can add. Mustard oil brings an aromatic flavor to the whole dish. So this oil is highly recommended. Tomato is optional here. I love to add this for little tangy in the dish.

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.
You may also follow me on Facebook, Pinterest, Twitter, Google+, Instagram and can subscribe for free to get new recipes directly into your inbox 😊

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Monday, 9 September 2019

Pasta Salad with Italian dressing



'Salad' describes any type of mixed-ingredient dish which can be served cold or at room temperature. There are varieties of salads served around the world. And the large varieties exist only because the salad can be based on vegetables, legumes, grains, fruits, meat, cheese and many more. So salads can be of both vegetarian and non-vegetarian type. When one wants to have something light and healthy food, then the salads are that kind of dish. Not only salad is just for healthy eaters, but also for those who love a burst of flavor. The seasoning / salad dressing amplifies the taste of the whole dish particularly. Some salad recipes which I have already uploaded in my blog earlier are :


The salads can be categorized depending upon the ingredients used, the dressing / seasoning part, the serving options and even the method of preparation. Well, why I am discussing about the salad in this post is the Foodie Monday Blog Hop group has come up with the 212th theme as 'Salad Series' which is suggested by Narmadha of Nams Corner. The theme is focused to make any variety of salad which can be served as a side dish or a whole meal itself, but raita must not include as per her wish for this particular theme. So keeping all these, I have prepared Pasta Salad with Italian dressing which is preferably served cold.


Have you tasted pasta in cold condition ? I will suggest to try this salad which transforms the pasta into something totally different from its heated counterpart. Any kind of pasta salads can be prepared using the desirable pasta, but usually include corkscrews, elbow, bow-tie pasta and that too along with a vinaigrette dressing. Aside from tomatoes, sweet peppers (red, green, yellow), corn and other vegetables, particularly some crumbly cheese makes pasta salad much special. One can also serve this pasta salad as a whole meal (main course) just by adding chickpeas, cubed chickens, shrimps or even ham.

Among all varieties, the elbow pasta (macaroni) is often used in pasta salad. But here I have come up with the pasta salad by using corkscrew variety. The process of pasta salad is quite simple and quick. The salad dressing here I have opted is a mixture of apple cider vinegar, extra virgin olive oil and enhanced with some mixed Italian seasoning, salt. The pasta is first cooked as per the packet instruction. And the cooked pasta is mixed with some choice-able vegetables like bell peppers, onion, corn; the dressing and finally topped with some crumbled cheese, chili flakes and few more mixed Italian seasoning. This pasta salad tastes great if kept in refrigerator before serving. And just at the time of serving, top some cheese of choice and some more seasonings, then serve ! This kind of salad is enjoyed by any age group through out any season. So do try 😊😊 

 Some other pasta dishes from this blog are : 
Recipe Card for 'Pasta Salad with Italian dressing' :

Cold Salad, Pasta, Quick Snack, Italian dressing, vinaigrette, No cook recipe, Healthy, Olive oil, Apple cider vinegar,
Salad, Pasta, Snack, Italian dressing, vinaigrette
Italian
Author:

Pasta Salad with Italian dressing

an easy and quick salad using pasta with a vinaigrette enhanced by some mixed Italian seasoning.
prep time: 10 Mcook time: total time: 10 M

ingredients:

  • Pasta (cooked as per packet instruction) 2 cup
  • Corn (steamed) 1/2 cup
  • Green pepper (small pieces) 1/2 cup
  • Onion (small pieces) 1/2 cup
  • Cheese (crumbled) as needed
  • Chili flakes as needed
Italian dressing
  • Olive oil (extra virgin) 1 tbsp
  • Apple cider vinegar 1 tbsp
  • Mixed Italian seasoning 1/2 tsp
  • Salt as needed

instructions:

How to cook Pasta Salad with Italian dressing

  1. In a small bowl first take olive oil, apple cider vinegar, mixed Italian seasoning and salt.
  2. Mix well and keep aside for 4-5 minutes.
  3. Meanwhile in a mixing bowl take cooked pasta, corn, onion, green bell pepper and mix using a spoon.
  4. Then pour the dressing and again mix everything till incorporated well.
  5. Keep in refrigerator for 10-15 minutes.
  6. Next transfer to a serving bowl, sprinkle crumbled cheese along with chili flakes and few more mixed Italian seasoning.
  7. Serve and enjoy !

NOTES:

Any other vegetable like tomatoes, red bell pepper, olives etc can be added too.
Created using The Recipes Generator

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.
You may also follow me on Facebook, Pinterest, Twitter, Google+, Instagram and can subscribe for free to get new recipes directly into your inbox 😊

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