Tuesday, 29 January 2019

Oreo Energy Bites




Oreo cookies !!! What’s not to love about these 😛. A thick, creamy center is sandwiched between two crisp chocolate cookies. Just along with a glass of milk, it definitely makes a perfect dessert itself. Many other varieties of desserts using these sandwiched cookies also can be prepared which are the ultimate indulgence. 




Here I have come up with some bite sized balls using these Oreo cookies as Oreo Energy Bites. Only with just three ingredients, these super delicious energy bites are prepared. Some dry roasted seeds are added to get some crunch while munching these. In that list of seeds, I have chosen flax seeds, chia seeds, sesame seeds, sunflower seeds, pumpkin seeds. But the list is totally choice-able, since these are available in my pantry so I have added all these. The raw seeds can be preferred, still by slightly dry roasting these seeds get some extra crunch.




This Oreo energy bites are so tasty and healthy sweets which don't require any cooking process. Just in a mixing bowl all the three ingredients are mixed up and balls are made. So the recipe is so simple and quick to prepare with easily available ingredients as well as a healthy snack. While in a hurry mood / post workout session, these energy bites'll surely fulfill the hunger-pangs. Also kids'll thoroughly grab these with a happy mood 😊






Recipe Card for 'Oreo Energy Bites' :

Healthy, Energy bites, Peanut butter, Oreo, Dry seeds
Dessert
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Oreo Energy Bites

No cook energy bites using only three ingredients
prep time: 15 minscook time: total time: 15 mins

ingredients:

  • Oreo biscuit (powdered)   1 cup
  • Peanut butter   1/2 cup
  • Mixed seeds (dry roasted)   2 tbsp
  • (Flax seeds, Chia seeds, Sesame seeds, Sunflower seeds,Pumpkin seeds)

instructions

  1. In a mixing bowl take Oreo biscuit powder, peanut butter and dry roasted mixed seeds like flax seeds, chia seeds, sesame seeds, sunflower seeds, pumpkin seeds.
  2. Using finger, mix everything well.
  3. Next take 1-2 tbsp of the mixture at a time and start making round ball shapes.
  4. Keep all these energy bites in an air tight container and serve when desired !

NOTES:

If ball shape is not easily formed then add 1-2 tsp milk in the mixture to bind. I haven't added any milk though here.



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


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This 'Oreo Energy Bites' is contributed for 60th Healthy Wellthy Cuisines where the theme is 'Twist with Biscuit at HW'. Here are more similar recipes shared by our Healthy Wealthy Group members as Chocolate Biscuit CakeCheeslings ChaatBiscuit CakeEasy Fruit TrifleMarie Biscuit CakeChocolate Nutella TartBiscuit BhelCarrot Paneer MousseNo bake Swiss RollPizza Crackers.

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Monday, 28 January 2019

Ragi Malt using Date & Almond





Low-calorie food doesn't have to mean either low on flavor or nutrients. These foods particularly support the health and weight-loss goals. Well when the low-calorie food topic comes, my first choice is always the millet ones. Finger Millet / Ragi / Mandia (in odia) is an amazing super cereal that can help to weight loss, control diabetes, cancer, osteoporosis and lots more diseases. This millet is the most popular one with high nutritional values.







I usually prefer to make drinks using this super-food which may be in either salty or sweet version. Salty version using ragi flour I have already shared in my blog. Today's post is all about the sweet version. The sweetness here is achieved by without adding the sugar. Instead of that, jaggery and some dates are used to get the sweet factor in the drink. 






Also I have blended some almonds for some nutty flavor. Completely low in calorie still, this drink'll surely fulfill the stomach cravings. In both warm as well as cold condition, the ragi malt taste great. So do try to include this gluten free and sugar free sweet dish if you are in a mood of specifically skipping the breakfast in the name of diet control.


Recipe Card for 'Ragi Malt using Date & Almond' :


Finger Millet, Ragi, Sweet Ragi Malt, Date, Almond
Beverage
Indian
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Ragi Malt using Date & Almond

a sugar free & gluten free drink loaded with goodness of Finger Millet / Ragi / Mandia.
prep time: 15 minscook time: 10 minstotal time: 25 mins

ingredients:

  • Ragi flour ¼ cup
  • Date (roughly chopped) 2-3 tbsp
  • Almond (roughly chopped) 1 tbsp
  • Jaggery (grated) 2 tbsp
  • Milk 2-3 cup
  • Vanilla essence 1/4 tsp
  • Water 1-2 cup

instructions

  1. First in a blender jar, take roughly chopped dates and almonds along with only 1/2 cup milk.
  2. Blend well to make a smooth texture.
  3. Transfer this mixture to a bowl and add in vanilla essence, grated jaggery to this.
  4. Mix everything well and keep aside.
  5. In a saucepan, next mix the ragi flour and water till no lumps are there.
  6. Cook the ragi mixture for 3-4 minutes.
  7. When the mixture is heated, it always starts to form lumps immediately, so its always important to keep stirring the mixture continuously.
  8. Then add the blended smooth mixture and milk.
  9. Stir well and allow to cook till the desired consistency of the ragi drink is achieved.
  10. Then turn off heat and allow the whole mixture to cool down a bit.
  11. Pour into serving glass and serve warm / cold by sprinkling some chopped almonds on top if desired !

NOTES:

After turning off, the mixture tends to thicken a bit more. So if desire then add some 1-2 tbsp milk.







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

This 'Ragi Malt using Date & Almond' are contributed to 180th theme of Foodie Monday Blog Hop team which is decided as 'Low Calorie Food'.




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Friday, 25 January 2019

French Beans Fry in Mustard Paste





Winter is all around here in India. Well, nothing can beat fresh french beans straight from the garden 😉. These are so easy to grow and highly productive as well. French bean is one of the most popular and widely grown vegetables. But most people who include french beans as one of their favorite vegetables probably don't know how healthy these are. They simply just like the taste and the crunch. Like other vegetables, french beans are a good source of fiber, potassium, folate and are an excellent source of protein, iron, and zinc. 







Here in this post I have come up with a side dish using these french beans fry in mustard paste. Basically anyone can say that this is a odia touch to the french beans. The paste used here is called as Besar in odia language which is prepared using some mustard seeds, cumin seeds, garlic cloves and whole red chilies. The french beans are cut into two halves and fried along with some potato wedges first. And finally the mustard paste is added to the dish and allowed to cook till the potato wedges are done completely. This goes perfectly fit as a side dish with rice-dal combo. Also it is completely vegan and gluten free side dish. So do try soon 😊






Recipe Card for 'French Beans Fry in Mustard Paste' :


Vegan, Gluten free, French beans
Side Dish
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French Beans Fry in Mustard Paste

vegan gluten free side dish using french beans in mustard paste
prep time: 10 minscook time: 15 minstotal time: 25 mins

ingredients:

  • Potato (medium)   2 no.
  • French bean   300 gm
  • Mustard Seeds   2 tbsp
  • Cumin seeds   2 tsp
  • Dry chilies   3 no.
  • Garlic cloves   6-7 no.
  • Turmeric powder   1 tsp
  • Panch phoron   1 tsp
  • Oil   2 tbsp
  • Salt   as needed

instructions

  1. Soak the mustard seeds, garlic cloves, 2 dry chilies and cumin seeds in half a cup of water and keep aside for at least 15 mins.
  2. Wash all the french beans and cut it into 2 halves (3 inch pieces).
  3. Cut potatoes into 4 pieces lengthwise and keep aside along with french beans.
  4. Drain the soaked mustard seeds, garlic, dry chili and cumin seeds. Grind very well into a fine paste by adding a little water.
  5. Take a pan, heat the oil.
  6. Add panch phoran, 1 whole red chili & allow to splutter.
  7. Add potatoes along with turmeric powder and stir fry them for around 30 secs.
  8. Next add the french beans and fry for another 30 secs.
  9. Then add the ground paste and mix well until the vegetables are coated with it.
  10. Add 1 cup of water and salt.
  11. Cover and cook until the potatoes are cooked or till all the water dries out.
  12. Serve hot with rice-dal combo or even with roti, paratha !

NOTES:

The amount of mustard and cumin seeds is perfect here. If the amount is increased, then there will be a bitterness in the whole dish.





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

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Monday, 21 January 2019

Torani Kanji | Soup of Fermented Rice Water with Vegetables




Monday is here again. 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 179th theme is decided as 'Food Magazine Best' which means we have to create our best dish which will best fit for a food magazine.When this theme was chosen, after that I was so curious to make any traditional dish of my home state, Odisha which will make me feel much proud !!! So here I have come up with an authentic soup from Odia cuisine as 'Soup of Fermented Rice Water with Vegetables' aka 'Torani Kanji'. This is a such type of dish which will be thoroughly enjoyed by any age group that may be a patient or normal person.




Well after cooking the rice, we generally discard the water from the rice. And that discarded water is the base of this kanji here. The preparation of this torani kanji is simple still the fermentation part is quite time taking as the torani or the discarded water from the cooked rice is kept aside for 3-4 days long to ferment well. On the 1st day, in a big bowl the discarded rice water is stored with a lid covered. On the next day, half amount of the stored water is thrown away and the discarded rice water of the second day is added to the bowl. Similarly on next day, half amount of the stored water is thrown away from the bowl and the discarded rice water of the third day is added to the bowl. In this process, around 4th / 5th day the rice water in the bowl is perfectly fermented and a large amount of rice water which is perfectly soured we can get. But during winter days as the fermentation takes a longer time, so to get the rice water with desired sourness some ambula or dried mango pieces are added to the discarded rice water while storing in the bowl. 






This torani kanji is thoroughly enjoyed by me during winter days particularly as compared to summer because during this period of time in a year, a variety of seasonal vegetables are easily available in our pantry. Raddish, eggplant, pumpkin, raw papaya, lady's finger, colocassia are the much chosen vegetables for this kind of soup. I always prefer to add a thickening agent in this soup and here that is rice flour. But this addition is completely optional. 




The flavor of garlic tempering along with mustard seeds, curry leaves and red chili in mustard oil lifts the taste of this soup to another level simply. It can be served hot (in winter days) or cool (in summer days) as desired and can be stored for up to 2-3 days by refrigerating. This goes very well with rice-dal combo or simply one can have it like a healthy and soul-satisfying soup. Completely gluten free and vegan soup also this is. So do try this authentic soupy delight from Odia cuisine soon.


Recipe Card for 'Soup of Fermented Rice Water with Vegetables / Torani Kanji' :



Odia Cuisine, Soup, Vegan, Gluten free
Soup
Odia
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Soup of Fermented Rice Water with Vegetables / Torani Kanji

an authentic soupy delight from Odia cuisine using some fermented rice water with seasonal vegetables
prep time: 15 minscook time: 20 minstotal time: 35 mins

ingredients:

  • Rice water (fermented) 8-10 cup
  • Raddish (cut like 2 inch stick) 1/4 cup
  • Eggplant (cut like 2 inch stick) 1/4 cup
  • Pumpkin (cut like 2 inch stick) 1/4 cup
  • Raw papaya (cut like 2 inch stick) 1/4 cup
  • Rice flour (optional) 1/2 tbsp
  • Turmeric powder 1/2 tsp
  • Garlic clove 8-10 no.
  • Whole red chili 2-3 no.
  • Curry leaf 1 sprig
  • Mustard seed 1/2 tsp
  • Mustard oil 1 tbsp
  • Salt as needed
  • Water as needed

instructions

  1. In a wide pan, take all the fermented rice water along with salt and turmeric powder.
  2. Mix well and boil over medium heat.
  3. After 1-2 boil, add all the chopped veggies and salt.
  4. Again boil over low-medium heat for 5-10 minutes.
  5. Meanwhile in a bowl make a paste of 1/2 tbsp of rice flour with 1-2 tbsp of water.
  6. Add this to the boiling pan and cook till all the veggies are cooked well.
  7. Turn off heat and keep aside.
  8. Heat mustard oil in another small pan.
  9. Add in mustard seeds and allow to crackle.
  10. Next add crushed garlic cloves, curry leaves and whole red chilies.
  11. Saute till garlic smell comes out from the tempering .
  12. Turn off heat and pour this tempering over the cooked veggies.
  13. Again cook the kanji for 1 minute.
  14. Turn off heat and serve the torani kanji hot !!

NOTES:

Here the rice flour acts as a thickening agent. I like my kanji to be have little amount of thickness instead of normal liquid consistency. So I added here, but this is completely optional and can be omitted.
If the rice water is not fermented well, that means if the desired sourness is not there in the rice water (particularly in winter days, the fermentation takes long time naturally as compared to other days) then some Ambula (dried mango pieces) can be used as souring agent.




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

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