Saturday, 16 March 2019

Apple Pie Karanji / Gujiya

Festival of Colours, HOLI is finally approaching this week which is a major Hindu festival in Indian subcontinent. The festival is split into two events beginning with 'Holika Dahan' on the night before the main festivities and culminating with 'Rangwali Holi' on the next day. The timing of Holi depends on the moon which means the date of this festival can vary, although it usually occurs in March to mark the end of winter and beginning of spring. According to the Hindu Calendar, it is celebrated on the full moon night of the months of Phalgun.




In exactly, Holi is a time when everyone throws off the gloom of winter and rejoices in the colors and liveliness of spring. Very simply, this is called as the festival of colors because colors are enormously used during this festival. Well, one can't imagine celebrations without some good foods. Especially, in India where the major highlight of every occasion happens to be some delicious and lip-smacking foods. And during Holi, there is no exceptions. Starting from the burst of vibrant colors to some heavenly gujiyas / karanjis, thandai, bhang pakoras; the festival is all about enjoying the good times with friends and family.




Well, karanji / gujiya is a flaky fried pastry cells stuffed with either coconut filling or mawa-dry fruits filling. In different parts of India depending upon the filling the name varies. These days, so many innovative karanji are being prepared. This sweet dish is one of the must-to-be-prepared dish during Holi as well as Diwali. Here I have come up with a firangi twist to this humble Karanji / Gujiya as Apple Pie Karanji / Gujiya.






Particularly the filling here is similar to the filling of an apple pie. Simply chop the apples and coat with butter, cinnamon powder, brown sugar and also some all purpose flour to get rid of the juice while cooking the apples. The outer pastry shell is prepared using maida / all purpose flour, butter / ghee as the main ingredients. Although karanjis are traditionally prepared by using the deep frying method, but here I have followed the baked version. Some more Holi special recipes, I have shared already which you all can try for this upcoming Holi are 
Recipe Card for 'Apple Pie Karanji / Gujiya' :
gujiya, karanji, apple pie, holi 2019, apple
sweet, baked dish
Fusion Indian
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Apple Pie Karanji / Gujiya

a firangi twist to the humble Karanji / Gujiya as a filling of apple pie
prep time: 20 minsResting time: 1 hrscook time: 35 minstotal time: 55 mins

ingredients:

For the Pastry Shell:
  • All purpose flour 2 cup
  • Butter (unsalted) 3 tbsp + 1 tbsp
  • Baking powder 1 tsp
  • Baking soda ½ tsp
  • Salt ¼ tsp
  • Cold water 1/3 cup + 1-2 tbsp
For the stuffing :
  • Apple 2 no.
  • Brown sugar 3 tbsp
  • Cinnamon powder 1-2 pinch
  • All purpose flour 1 tbsp
  • Butter 2 tbsp

instructions:

  1. In a mixing bowl first take all purpose flour, baking powder, baking soda, salt and mix everything well.
  2. Then add 3 tbsp butter (unsalted) and start mixing using fingers till a breadcrumb texture obtains.
  3. Pour cold water slowly and start kneading to make a smooth dough.
  4. Cover the bowl and keep in refrigerator for at least 1 hour or overnight.
  5. Now wash the apples, peel and chop into small cubes.
  6. Heat butter in a pan.
  7. Add all the chopped apples and saute.
  8. Then add brown sugar, cinnamon powder and mix everything till sugar melts well.
  9. Turn of heat and sprinkle the all purpose flour (maida).
  10. Give a quick mix so that each apple cubes get well coated.
  11. Transfer to a plate and keep aside to cool down completely.
  12. Now take out the dough from refrigerator and make small dough balls (around 1-2 inch size balls).
  13. Take one dough ball and using the rolling pin roll into approximately 3 mm thick circle.
  14. In a gujiya / karanji mold, place the rolled dough and fill 2 tsp of the cool down stuffing.
  15. Close the mold and gently un-mold the gujiya / karanji.
  16. Meanwhile preheat the oven at 180 deg C.
  17. Similarly prepare more gujiyas from rest dough balls and stuffings.
  18. Place all the gujiyas on a baking tray lined with parchment paper.
  19. Brush each gujiya with butter and sprinkle cinnamon powder.
  20. Finally bake for 20-25 minutes.
  21. Take out from oven and transfer to a wire rack to cool down.
  22. Serve or keep in an air tight container to server later !

NOTES:

If the butter used for pastry shell is salted one, then just avoid the addition of salt from the ingredient list.
Use this gujiyas within 1-2 days by keeping in an air tight container.



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 FacebookPinterestTwitterGoogle+Instagram and can subscribe for free to get new recipes directly into your inbox 😊

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This 'Apple Pie Karanji / Gujiya' is contributed for the holi round up in Healthy Wellthy Cuisines where the theme is 'Gujiya Delight at HW'.

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Friday, 15 March 2019

Turnip-Beetroot-Radish-Coleslaw




The classic coleslaw / cole slaw / slaw recipe is made of cabbage and topped with a delicious dressing. One can say that this is a kind of salad which works perfectly as it or as a filling in sandwiches, tacos or even as a side dish with so many dishes like grilled dishes, burgers, hot-dogs etc. Especially during the summer days, the coleslaw is a perfect light and refreshing option with all the cookouts.






The dressing part is choice-able but must be a vinegar based. One can use mayonnaise or yogurt to get the slight creaminess in the dressing. The crisp chickpea coleslaw I have shared already where the yogurt is used in the dressing. If you are running out of time then these coleslaw are the better option for those last minutes. 




Here I have come up with a coleslaw using some root vegetables as Turnip Beetroot Radish Coleslaw. From the name itself it shows that three root vegetables are used like beetroot, radish and turnip. Some other choice-able vegetables can be opted here too. This is super simple one where neither mayonnaise nor yogurt is used. I love to put my coleslaw always in refrigerator before serving. As by refrigerating, the whole salad mixture gets marinated for a bit more time having the freshness intact which in results tastes so amazing. Still one can devour just after preparing the coleslaw without putting in the refrigerator. This completely vegan and gluten free coleslaw tastes a bit tangy with a crunchy texture. So do try.


Recipe Card for 'Turnip-Beetroot-Radish Coleslaw' :
Vegan, Gluten free, Salad, Coleslaw, Root vegetables, turnip, beetroot, radish, vinegar
Coleslaw
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Turnip-Beetroot-Radish-Coleslaw

completely vegan and gluten free coleslaw using root vegetables which tastes a bit tangy with a crunchy texture
prep time: 10 minscook time: total time: 10 mins

ingredients:

  • Kohlarbi (turnip) 1 no.
  • Radish 2 no.
  • Beetroot 1/2 no.
  • Vinegar (apple cider) 1 tbsp
  • Lime juice 1/2 tbsp
  • Sugar 1 pinch
  • Olive oil 1 tbsp
  • Celery seeds (ajwain) 1 pinch
  • Salt as needed
  • Parsley (finely chopped) 1 tbsp

instructions

  1. Wash and clean all the three root vegetables turnip, beetroot and radish.
  2. Peel each one and then make julienne.
  3. In a mixing bowl put all the julienne, vinegar, freshly squeezed lime juice, salt, sugar, celery seeds (ajwain), finely chopped parsley and olive oil.
  4. Mix everything using a spoon and keep the bowl in refrigerator with a cover.
  5. At the time of serving, just take out from the refrigerator and serve !

NOTES:

By refrigerating for an hour or more, the flavors blend very well. Also it can be served without refrigerating.
Instead of ajwain / celery seeds, some sesame seeds also add a lovely crunch.



This post is for the current month's Food Bloggers Recipe Swap and I was paired with Ali who is a wonderful blogger at Fix Me a Little Lunch. She has a delectable collection of recipes and I was so tempted by so many recipes, but finally landed on Kohlrabi radish coleslaw. And here is my version of that with the addition of another root vegetable, beetroot as Turnip Beetroot Radish Coleslaw.



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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Wednesday, 13 March 2019

Turmeric Vermicelli Soup - Vegan & Gluten free

In India, Turmeric / Haldi has been used as the most powerful spice and a wonder ingredient since ages. It is a staple in most of all Indian cooking which gives a lovely yellow tinge to any delectable dishes. The incredible list of healing properties of this root include antioxidant, anti-viral, anti-bacterial, anti-fungal, anti-carcinogenic, anti-mutagenic, anti-inflammatory and many more as well. I particularly like to include the fresh turmeric in the diet chart for my family.




Fresh turmeric is less bitter than its dried form. Just wash and scrub the turmeric root for any dirt and then grate to use. It's that simple 😊 Here I have come up with a soup again using fresh turmeric although I have shared previously one soup as Carrot and Turmeric Soup, but this time its a kind of clear soup using some rice vermicelli which is named as Turmeric Vermicelli Soup.






Rice vermicelli is a type of rice noodle used in many Asian cuisines like Chinese, Thai, Vietnamese and other Southeast Asian dishes. Nutritionally, the rice vermicelli is calorie-dense and high in carbohydrates, but fat-free and low in sodium particularly. These are prepared from ground rice. Rice vermicelli cooks really fast in about 2 minutes and are totally gluten-free and lactose free. They only need to be soaked in hot water to be used in any dish.





In this soup, but I have added the rice vermicelli directly to the boiled stock and allow to cook for 1-2 minutes or till they become al dente. The whole method of preparation is simple and easy. Although here i have not added any other vegetables (only Celery Stalk is used as I have that in my pantry) still one can surely add any other quickly cooked vegetables like spinach, kale or any other greens or even frozen veggies. The soup is completely vegan and gluten free as well. Also the addition of onion garlic can be skipped 😊



Recipe Card for 'Turmeric Vermicelli Soup - Vegan & Gluten free' :
Rice vermicelli, turmeric, vegan, gluten free, soup
Soup
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Turmeric Vermicelli Soup

a vegan and gluten free soup using rice vermicelli.
prep time: 10 minscook time: 10 minstotal time: 20 mins

ingredients:

  • Rice vermicelli 100 gm
  • Onion (finely chopped) 1 no.
  • Ginger (finely minced) 1/2 tbsp
  • Garlic (finely minced) 1/2 tbsp
  • Celery stalk (optional) 1-2 no.
  • Olive oil 1 tbsp
  • Turmeric (freshly grated) 3 tsp
  • Vegetable stock 6-7 cup
  • Black pepper powder as needed

instructions

  1. In a pan over medium heat, drizzle olive oil.
  2. Add in finely chopped onion and saute until transparent.
  3. Next add freshly grated turmeric, finely minced garlic and ginger. Saute again for 1-2 minutes.
  4. Then pour the vegetable stock, black pepper powder along with thinly sliced celery stalks.
  5. Allow to get a boil over medium heat.
  6. Now add rice vermicelli and cook for 1-2 minutes or till they become al dente.
  7. Serve hot this Rice vermicelli Turmeric Soup !

NOTES:

Any other quickly cooked vegetables like spinach, kale or any other greens or even frozen veggies can be added to the soup.
The addition of celery stalk is optional here, but it gives a lovely flavor what I feel.
Here I have not added salt because the vegetable stock has salt in it already. Anyone can adjust this seasoning at-last also if desired.




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 FacebookPinterestTwitterGoogle+Instagram and can subscribe for free to get new recipes directly into your inbox 😊

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This 'Turmeric Vermicelli Soup' is contributed for 62th Healthy Wellthy Cuisines where the theme is 'Vermicelli Mania at HW'. Here are more similar recipes shared by our Healthy Wealthy Group members as Curd Semiya, Ragi Vermicelli Upma, Vermicelli Cup with Kesar Pista Shrikhand, Namkeen Jave, Vermicelli Pulao, Tomato Garlic Vermicelli, Shevayachi kheer, Semiya Payasam.

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Monday, 11 March 2019

Fenugreek / Methi Mushroom Curry

Fenugreek / Methi is a very ancient spice which is used for flavoring various dishes. The leaves of it are bitter in taste and  when added to any dish it will surely stimulate the taste buds. Fenugreek leaves are in season during winter particularly in India and are used widely in Indian households in the form of curry (sabzi) or parathas or snacks. For diabetes as well as heart patients, these green leaves plays a vital role. Today's recipe is all about these green leaves along with mushrooms.






Well for current month the event 'A to Z Recipe Challenge' has come up with the alphabet F. That means, there must be a recipe post having the main ingredient name starting with alphabet F. So I opted F for Fenugreek Leaves and have prepared a dish as 'Fenugreek Mushroom Curry' or 'Methi Mushroom Curry'.





If you are a mushroom lover as of mine, then this Methi Mushroom Curry will surely hit at the menu chart. The curry is completely vegan & gluten free. Here the dish gets the creaminess due to addition of cashew paste. Along with some hot paratha / phulka (roti), the combination will be perfect one. Although fresh fenugreek leaves give an aromatic flavor to the whole dish, still the dried fenugreek leaves aka kasoori methi can match that if fresh leaves are not available. So do try this creamy and filling dish loaded with full of flavor.




Recipe Card for 'Fenugreek / Methi Mushroom Curry' :
Vegan, Gluten free, Mushroom, Fenugreek leaves, Side dish
Side dish,
North Indian
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Fenugreek / Methi Mushroom Curry

a creamy and filling dish using button mushrooms loaded with full of flavor from fresh fenugreek leaves
prep time: 15 minscook time: 20 minstotal time: 35 mins

ingredients:

  • Button mushroom 250 gm
  • Fenugreek leaf (chopped) 1 cup
  • Cashew (soaked) 1/2 cup
  • Onion (finely chopped) 2 no.
  • Ginger-garlic paste 1/2 tbsp
  • Tomato paste 1/2 cup
  • Bay leaf 1 no.
  • Green cardamom 2 no.
  • Cinnamon 1/2 inch
  • Coriander powder 2 tsp
  • Turmeric powder 1 tsp
  • Red chili powder 1 tsp
  • Garam masala powder 1 tsp
  • Salt as needed
  • Oil as needed

instructions

  1. First wash and clean all the button mushrooms and chopped each mushroom into quarter.
  2. In a blender jar take all the soaked cashews and make a fine paste by adding little amount of water. Keep aside.
  3. Heat oil in a pan and put bay leaf, green cardamom, cinnamon stick. Saute a bit.
  4. Add finely chopped onion and saute till onion looks transparent.
  5. Then add ginger garlic paste, mix well and saute till raw smell goes off.
  6. Next add tomato paste along with all the spice powders.
  7. Mix and fry till oil comes out from the masala mixture.
  8. Then add chopped mushrooms and fenugreek leaves.
  9. Give a nice mix and then add 1/2 cup of water.
  10. Allow to cook till mushrooms are well done.
  11. After that, add the cashew paste and stir well.
  12. Cook for 2-3 minutes more and turn off heat.
  13. Serve this curry along with paratha / roti !

NOTES:

Some finely chopped green chili also can be added to the dish if more spiciness is desired.

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 FacebookPinterestTwitterGoogle+Instagram and can subscribe for free to get new recipes directly into your inbox 😊

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