Monday, 25 February 2019

Orange Lemonade with Basil Seeds (Non-alcoholic)




Today is Monday !!! And the theme no 184 of the Foodie Monday Blog Hop foodie group is decided as 'Pegan Diet' which is suggested by Veena di who blogs at Veena's Veg Nation. The Pegan Diet is a new approach of eating plan in the current days. This diet particularly combines some of the best principles of both the Paleo diet as well as Vegan diet. The pegan diet chart must include vegetables, fruits, nuts, seeds, egg, meat, fish and must avoid processed foods, dairy, sugar, grains, legumes. The purpose of this diet is basically to increase the vegetable intake and also to eat whole foods that are fresh and organic.




Well, for this theme contribution I have chosen a beverage as Orange Lemonade with Basil Seeds using my favorite citrus fruit, Orange and some basil seeds. Basil seeds, also known as Sabja is one of the best body coolant. These are packed with nutrition, contain high amounts of protein, fiber, iron and also provide numerous health benefits like being good for digestion, weight loss, treating cough and cold, boosting immunity, soothing effect on the stomach and much more. As the current season in India is of oranges in all around, so my pantry is also loaded with this fruit mostly.






The orange juice is often opted by my family members. So keeping this on mind I prepared some lemonade using orange juice. And to add some healthy note also I have added some soaked basil seeds to it. This lemonade is totally sugar free and sweetened with honey. 





Ice cubes I have not added to the lemonade, simply I put in the refrigerator to get chilled and then prefer to serve here. The drink is completely pegan, gluten free and vegan. This is such a lovely breakfast drink one can opt easily too.  





Recipe Card for 'Orange Lemonade with Basil Seeds (Non-alcoholic)' :
Pegan Beverage, Non-alcoholic lemonade, Honey, Orange, Vegan drink, Gluten free
Beverage
International

Orange Lemonade with Basil Seeds (Non-alcoholic)

non-alcoholic orange flavored lemonade along with some basil seeds which is sweeten with honey
prep time: 20 minscook time: total time: 20 mins

ingredients:

  • Orange juice (freshly squeezed) 3/4 cup
  • Lemon juice (freshly squeezed) 1/2 cup
  • Honey 1/4 cup
  • Basil seeds (soaked) 2-3 tbsp
  • Water 6-7 cup

instructions

  1. In a large pitcher take freshly squeezed lemon juice, orange juice, honey and mix everything well using a spoon.
  2. Then add water and give a mix again.
  3. Keep the pitcher in the refrigerator to chill till the time of serve.
  4. While serving, just take out from refrigerator.
  5. Put the soaked basil seeds in the pitcher and mix.
  6. Pour into the serving glass and serve immediately !

NOTES:

I have not added any ice chunks, if you want some more chillness in the drink then put some ice cubes in the serving glass and then pour the drink and serve.
Some mint leaves can be added to the drinks here.

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, 18 February 2019

Makhana-Nuts Mix | Lotus seed-Nuts Mix





Lotus seeds are also named as Fox nuts or Makhana or Gorgon nuts etc. In India particularly this is commonly called as Makhana. This non-cereal is grown in the stagnant water. Usually this is much popular as a fasting food among people or even it is used as an ingredient (main ingredient mostly) in many curries or sweet dishes. However, many people are not aware of its health benefits and nutritional value. It is a recommended dietary supplement and is easily available in the super market. Some of the health benefits of makhana are:
  • Enables weight loss
  • A good source of fiber, magnesium, potassium, phosphorus, iron, zinc, protein, carbohydrates
  • High in fiber and low in calories
  • Beneficial for peoples having heart diseases, high blood pressure, diabetes, obesity due to its low sodium and high magnesium content
  • Significantly lower glycemic index than most high carbohydrate foods like rice, bread, etc





These seeds have a very good shelf life and hence can be stored for a long time in an air-tight container. In any form like raw, roasted or ground, we can consume depending upon our choice. Well here I have a nutritious snack recipe using the lotus seeds / makhana / fox nuts as Makhana-Nuts Mix / Lotus seed-Nuts Mix. I have already shared a kheer or pudding recipe using these seeds (Makhana Kheer using coconut milk - Vegan & Gluten free)







This makhana-nuts mix is so simple and quick to prepare. Some nuts like cashew, raisin and almonds I have added here along with the main ingredient as Lotus seeds. Completely vegan and gluten free snack option is this. Any age group surely love this quick crunchy snack. Just fry for few times and then mix everything to get the yum and crunch snack. In festive time, this best fits to fill our tummy as a Falahar. I love to enjoy this healthy snack with a hot cup of black tea.

Recipe Card for 'Makhana-Nuts Mix / Lotus seed-Nuts Mix' :

Snack, Makhana, Lotus seed, Vegan snack, Festive dish, Falahar
Snack, Vegan, Gluten free
Indian

Makhana-Nuts Mix / Lotus Seed-Nuts Mix

a healthy and nutritious crunchy snack using lotus seed which is completely Vegan and Gluten free
prep time: 5 minscook time: 15 minstotal time: 20 mins

ingredients:

  • Makhana 2 cup
  • Cashew 1/2 cup
  • Almond 1/2 cup
  • Raisin 1/4 cup
  • Curry leaf 2 sprig
  • Chat masala 1/2 tsp
  • Salt as needed
  • Oil 2 tbsp

instructions

  1. First heat oil (1 tbsp) in a pan.
  2. Add curry leaves and fry for 5-6 seconds.
  3. Next add makhana / puffed lotus seeds / fox nuts and mix well.
  4. Keep frying till lotus seeds become crisp and crunch in texture.
  5. Transfer to a bowl and keep aside to cool down.
  6. In the same pan, again heat oil (1 tbsp).
  7. Add almonds, cashews, raisins and fry till becomes light brown in color.
  8. Turn off heat and keep aside to cool.
  9. Then transfer these fried nuts into the bowl.
  10. Put the chat masala, salt and give a nice mix using a spoon.
  11. Keep in an airtight container and serve when needed !

NOTES:

Nuts here I have used are cashew, almonds and raisin. But these can vary and any other nuts can be used.




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 😊


This Makhana-Nuts mix is contributed for 183rd theme of the Foodie Monday Blog Hop foodie group which is decided as 'Indian Superfoods (makhana / turmeric / drumstick)' and suggested by Vidya Narayan who blogs at Masala Chili




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Friday, 15 February 2019

Roasted Beetroot Hummus - Vegan and Gluten Free




Recently while I was doing a post (Egg-free Basbousa / Semolina Cake) related to Levantine Cuisine, I came across the hummus from that cuisine. And that time, I kept this dish in my to-do list. Well for current month's Food Bloggers Recipe Swap, I was paired with Renu who is a talented food blogger at Cook with Renu. While browsing through her blog, I just came across the beetroot hummus and voila !!! Here is my version 😉 of that dish as Roasted Beetroot Hummus.



Beetroot is such a nice and colorful root vegetables loaded with antioxidants. Not only I include this vegetable in my diet as raw (either grated / thinly sliced) but also I prefer to steam, roast these beetroot in some dishes. I have already shared a dish : Spiced Beetroot Buttermilk with Roasted flavor using some roasted beetroot earlier in my blog. Here I have used some roasted beetroots to get some earthy roasting flavor in the classic chickpea hummus. The roasting part I have followed in oven.






Addition of beetroot to the hummus yields in a beautiful pink color which is the natural one. In addition to that, the healthy nutrients also get added to the hummus. Only the roasting part which takes a bit time, otherwise the whole procedure of preparing this hummus is super quick. Just blend everything to get a fine smooth texture paste. This roasted beetroot hummus is completely vegan and gluten free. I have also skipped adding garlic here, so again this is no-onion-no-garlic dipIt is such a lip-smacking dish which will best fit to go with snack chips, wraps, even with some fresh veggie fingers etc. Lets go in details as mentioned below.


Recipe Card for 'Roasted Beetroot Hummus - Vegan and Gluten Free' :


Hummus, Roasted beetroot, Beetroot, Dip, Snack dip
Dip, Condiment
Middle Eastern
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Roasted Beetroot Hummus - Vegan and Gluten Free

a roasted beetroot touch to the classic middle-eastern dip, Hummus
prep time: 5 minscook time: 30 minstotal time: 35 mins

ingredients:

  • Chickpea (canned / boiled) 1 cup
  • Beetroot (small) 2 no.
  • Tahini 1.5 tbsp
  • Lemon juice 1.5 tbsp
  • Cumin powder 1/2 tsp
  • Extra virgin olive oil 2 tbsp + 1/2 tsp
  • Paprika for garnishing
  • Salt as needed

instructions

  1. Preheat the oven at 180 deg C.
  2. Wash and clean both the beetroots thoroughly in order to remove any dirt.
  3. Peel, cut into 1/2 inch slices lengthwise and place all the slices over a baking tray.
  4. Cook in the preheated oven for 25-30 mins or until those become much tender and a little bit charred on the edges.
  5. Take out from oven and allow those roasted beetroot slices to cool down completely.
  6. Next in a blender take cooled beetroot slices, boiled / canned chickpeas, tahini, lemon juice, salt, cumin powder, 2 tbsp olive oil.
  7. Blend well to make a fine paste of smooth texture, if needed add 1-2 tsp of water while blending.
  8. Transfer to a serving bowl, drizzle 1/2 tsp olive oil, sprinkle some paprika on top and serve !

NOTES:

If using canned chickpeas, then just rinse in normal water and drain completely. Then use.
If using boiled chickpeas, then first soak the raw chickpeas for at least 5-6 hours / overnight. Then boil the soaked chickpeas with some salt until done. Allow to cool down and then use boiled chickpeas.





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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Please check out the other delicious Recipe Swap Recipes


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Wednesday, 13 February 2019

Habisha Dalma (Kartik Masa Speciality from Odia Cuisine)



Odisha is one of the eastern state in Indian subcontinent. Among all the odia cuisine, the dalma dish is the most popular one. There are many variation of this curry depending upon the use of onion-garlic, different varieties of dals and vegetables. Without onion-garlic version is the preferable version in temple and during festivals. I have already shared some dalma recipes in my blog previously like Muga Dalma with Panasa Katha, Without onion-garlic dalma. Today I have come up with a different kind of dalma as Habisha Dalma which is particularly prepared during the Kartik month of Hindu calendar in each and every Odia households.






Kartik month is the most auspicious month among all 12 Hindu months. During this month most of odia people prefer to eat only vegetarian foods and particularly on each Monday of this month without onion-garlic foods are prepared. And the habisha dalma plays the vital role in most of the Monday lunch platters. This dalma varies totally different from rest others. Here onion, garlic, mustard oil, turmeric powder and potato are avoided in the ingredients list of the habisha dalma. Mostly the moong dal is picked up for preparing the dalma, but without roasting the moong dal. In this way (without roasting part of dal) the authenticity of the Habisha dalma is kept. Still anyone can use the roasted moong dal here if desired.





During this month the elephant apple / oou is plentifully available in Odisha, so this sour vegetable is used in the habisha dalma to give a little tangy taste. But if this vegetable is not available at your place, then the tomatoes can be preferred. One more authentic way here is the tempering part is followed at the beginning of the preparation unlike other dalma where the tempering is poured over the dalma after the dal and vegetables are cooked. The consistency of the dalma depends upon individual choice like either thin / semi thick. The combo of simple steamed rice topped with ghee, the habisha dalma and some relish like oou khata, tomato khata is a pure bliss.



Recipe Card for 'Habisha Dalma' :


Moong dal, Kartik Month, dalma, No-onion-no-garlic dish
Dalma, Side dish
Odia
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Habisha Dalma (Kartik Masa Speciality from Odia Cuisine)

an Odia delicacy particularly during the Kartik month of Hindu calendar using moong dal and some selected vegetables.
prep time: 15 minscook time: 15 minstotal time: 30 mins

ingredients:

  • Moong dal 1 cup
  • Elephant apple / oou (1 inch slice) 2-3 pieces
  • Pumpkin (cube shape) 1/2 cup
  • Raw banana (cube shape) 1/2 cup
  • Colocasia (cube shape) 1/4 cup
  • Ginger 1 inch
  • Cumin seed 1/2 tsp
  • Whole red chili 2 no.
  • Bay leaf 1-2 no.
  • Roasted cumin-red chili powder 1 tsp
  • Coconut (grated) 2 tbsp
  • Ghee 1 tbsp
  • Salt as needed

instructions

  1. First wash and drain the moong dal. Keep aside.
  2. Next in a pressure cooker heat ghee.
  3. Put in red chilies, bay leaves and saute for 1 minute.
  4. Then add cumin seeds and allow to crackle.
  5. After that put the drained moong dal along with all the cut vegetables, crushed ginger, salt and 2-3 cup water.
  6. Mix everything using a spatula and cover the lid of the pressure cooker.
  7. Cook for 1-2 whistles or till all the vegetables are done well.
  8. Turn off heat.
  9. Allow the steam to escape automatically and till then keep aside the pressure cook.
  10. Next sprinkle grated coconut and roasted cumin-red chili powder and give a mix.
  11. Serve hot with rice topped with ghee, tomato khata / oou khata !!!

NOTES:

The moong dal is used here as raw, means this dal is added without roasting to maintain the authentic way of preparation. But if you want, then roast the moong dal first, then wash and use in the dalma.


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 'Habisha Dalma' is contributed for Healthy Wellthy Cuisines where the theme is 'Legume Affair at HW'. Here are more similar recipes shared by our Healthy Wealthy Group members as Restaurant-Style Dal TadkaBoondi KadhiLehsuni Dal PalakHome-Made Peanut Butter, Moong Dal KhichdiDhaba Style Kala Chana Baingan PakoraRajma MasalaDried Nightshade Berries Cooked In Tamarind.

This post is also added to the 125 My Legume Love Affair hosted by my dear friend and fellow blogger Seema. Conceptualized by Susan and carried forward to date by Lisa.

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