Monday, 22 April 2019

Minty Mango Iced Tea (Virgin)


Mangoes have been named as the most widely consumed fruit in the world. The King of Fruits, mangoes are eaten ripen as dessert in different forms whereas unripe mango is consumed in the form of chutneys, pickles or as sour and sweet combo of flavoring agent. As the summer is here so the markets can be seen flourishing with this seasonal fruit, Mango which is the national fruit of India. These have a range of possible health benefits as :
  • Keeps eyes healthy
  • Improves the skin
  • Lowers Cholesterol
  • Controls diabetes
  • Helps in digestion
  • Prevents Cancer
  • Strengthens the immune system
  • Maintains alkalinity in the body
  • Helps to Lose weight


Hot summer days means we should get refreshed by having some cool beverage. And as the mango season is on full swing, so here I have come up with a cold beverage using green tea, mint and mango as Minty Mango Iced Tea. Well, for Indians tea is the most common beverage picked up in everyday's life. Although I don't like tea 😉 but the iced teas are my most favorite drinks particularly to beat the thirsty desires during summer times.




One can go for any fruity / spice flavored iced tea. Here I have prepared with both fruity as well as spice. Only the time taking part here in the iced tea is the steeping time. Otherwise the whole process is super simple and easy to prepare. I love to make mango pulp at home instead of taking from market and before adding to the iced tea I always strain to get rid of any strands while sipping the iced tea. So refreshing summer cold beverage is this and also perfectly fit for summer party drinks.
Do check also some more mango recipes from my blog Mango Collection which I have already added.

Recipe Card for 'Minty Mango Iced Tea (Virgin)' :

Minty Mango Iced Tea


Author:
prep time: 10 Mcook time: total time: 10 M
a refreshing cold beverage using tea, mango and mint leaves to beat the summer heat

ingredients:

  • Green tea bag 2 no.
  • Mango pulp 1 tbsp
  • Mint leaves a handful
  • Water (boiling) 2 cup
  • Honey as needed
  • Ice cube few

instructions:

How to cook Minty Mango Iced Tea

  1. In a glass kettle / any heat-proof pitcher, first put the roughly chopped mint leaves.
  2. Also place the green tea bags and pour the boiling water.
  3. Allow to steep for up to 10 minutes.
  4. Discard the tea bags and strain the tea.
  5. Add the mango pulp (strain to get a smooth consistency of mango pulp if the pulp has any strands), honey and give a quick mix.
  6. Keep the tea in refrigerator till serve.
  7. While serving, pour into serving glass.
  8. Add some mint leaves, ice cubes and serve immediately !

NOTES:

Honey here I have used, any other sweetener can be taken too instead of that.
One can omit honey also if the mango pulp is very sweet.
Mango, Mint leaves, Green tea, Summer drink, Iced tea
Beverage, Vegan, Gluten free, Cold beverage




This Minty Mango Iced Tea (Virgin) is contributed for 192th theme of the Foodie Monday Blog Hop foodie group which is decided as 'One Spice Ingredient' and suggested by me this time. Here I have chosen fresh mint leaves as the spice factor for the theme.

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, 16 April 2019

Panjiri - a Punjabi delicacy



The most popular festive delicacy from Punjabi Cuisine is Panjiri. Despite being a delicious and traditional dessert, this is also regarded as a nutritional supplement. It's primary ingredient is whole wheat flour fried in ghee, sugar and topped by edible gums and dry fruits. Normally panjiri itself is eaten in cold weather as a protection against cold weather. Indeed, panjiri is well regarded as a nursing dish, which is given to nursing mothers to stimulate the production of mother’s milk since the ancient days. Some health benefits of Panjiri for new mothers are :
  • Boosts immunity and helps keep away the cold in winters
  • Stimulates breast milk flow
  • Helps in regaining the uterus shape by removing excessive fluid
  • Keeps the mothers body warm and cures backaches
  • Nutrients help fight postpartum depression


Well, this month for the 'Recipe Swap Challenge', I have paired up with Jolly from 'Jolly Homemade Recipes'. Her blog is filled with loads of delicious recipes, particularly a variety of Punjabi dishes. And among all those, I was in love with the recipe of Panjiri at her space. So I picked that one and made some changes.


Panjiri can be stored in an airtight box for a long time. This is perfect as a snack and also as a traveling food. Panjiri Benefits are mostly due to the nuts and fiber present in it. It is better to eat during winters, because it has a warm effect on our body due to the presence of sonth (dried ginger powder) and gond (edible gum crystals) and requires a lot of water intake. So for rest time of the year, this panjiri can be consumed in moderation.


This dry sweet delicacy also is prepared in several variations and is often used to offer deities during festivals. With the most common ingredients available at our home like wheat flour, powdered sugar / jaggery, mixed dry fruits and ghee. This so simple and quick dish is loved by any age group which is loaded with healthy and nutritious factors. 

Recipe Card for 'Panjiri' :

wheat flour, ghee, dry fruits, fox nut, vegetarian, snack, winter special, postpartum special
festive dish, wheat flour, winter delicacy, snack, traveler food
Punjabi
Author:

Panjiri

a dry sweet delicacy from Punjabi cuisine prepared using the most common ingredients available at our home like wheat flour, powdered sugar / jaggery, mixed dry fruits and ghee
prep time: 10 Mcook time: 30 Mtotal time: 40 M

ingredients:

  • Wheat flour 2.5 cup
  • Cashew 1 cup
  • Almond 1 cup
  • Pistachio 2/3 cup
  • Raisin 1 cup
  • Melon seed 1/2 cup
  • Fox nut (Puffed Lotus Seed) 2/3 cup
  • Dried rose petals 1 tbsp
  • Jaggery powder 1 cup
  • Cardamom powder 1/2 tsp
  • Ghee 2/3 cup

instructions:

  1. Heat a pan first.
  2. Dry roast cashews, almonds, pistachios, melon seeds, fox nuts separately and keep in a plate.
  3. Next heat ghee in the pan and add in wheat flour.
  4. Fry till flour turns light brown in color and releases a nice aroma.
  5. Turn off heat and add the jaggery powder along with raisin and cardamom powder.
  6. Keeping 25% of each dry roasted ingredients aside, make a coarse powder of rest.
  7. Roughly chop those whole dry roasted ingredients and add to the wheat flour mixture along with the coarse powder.
  8. Mix everything very well and allow to cool down completely.
  9. Keep in an air tight container and serve as desired !

NOTES:

The nuts used here are as per choice.
Although I have dry roasted the nuts, still one can fry those with ghee too.
Since summer is here, so I have not added sonth (dried ginger powder) and gond (edible gum crystals) which generate heat effect in body. But during winter days while preparing this panjiri one should add gond by frying till well puffed and sonth along with the cardamom powder.




If you tried my recipe and enjoyed fully, then please share some pictures of your creation with me. Also 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, 15 April 2019

Kairi ka Raita | Raw Mango Raita | Kancha Amba Pachadi



Like most of the other comfort foods, curd is highly nutritious. That is the reason for which it is added in many Indian recipes. It is cooling, soothing, nutritious and light particularly during a scorching Indian summer. Some benefits provided by the curd one should know are :
  • Improves digestion
  • Boosts immunity
  • Promote better cardiovascular health
  • Strengthens bones and teeth
  • Works as a great mood-lifter
  • Helps in weight loss
  • Uses as a skin beautifier etc.


As the summer is here in India, so I prefer to keep curd at my place any time throughout the season. And one should include curd in many forms as a part of diet. Some curd related dishes which I have already shared before having curd as one of the major ingredient are 




Well raw mangoes / kancha amba / kairi are easily available during this time period in India and from childhood I always love to have some slices of raw mangoes sprinkled with red chili powder and salt 😋. Beside this, one can surely enjoy a raita using these raw mangoes as Kairi ka Raita / Raw Mango Raita / Kancha Amba Pachadi. This is a cooling seasonal and tangy curd / yogurt preparation. It will work perfect as a simple accompaniment along with rice dishes like biryani, pulao, or even with roti, naan. Just mix everything and the dish will be ready within few minutes. Completely gluten free and no-onion-no-garlic recipe is this. 

Some more raita recipe from this blog are : Boondi Raita, Coriander and Pomegranate Raita, Sun-dried Raw Mango Raita / Ambula Rai.

Recipe Card for 'Kairi ka Raita | Raw Mango Raita | Kancha Amba Pachadi' :

gluten free, no onion-garlic, raita, curd, green raw mango, condiments
condiments, raw mango, summer dish, raita, curd
Indian
Author:

Kairi ka Raita / Raw Mango Raita / Kancha Amba Pachadi

a simple accompaniment prepared using raw mangoes and curd (yogurt)
prep time: 5 Mcook time: 1 Mtotal time: 6 M

ingredients:

  • Raw mango (grated) ½ cup
  • Curd (fresh) 1 cup
  • Green chili (finely chopped) ½ tsp
  • Cumin powder (roasted) ½ tsp
  • Mustard Seeds ½ tbsp
  • Curry leaves 1 sprig
  • Oil ½ tbsp
  • Black salt as needed

instructions:

  1. In a mixing bowl, first beat the fresh curd till a smooth texture.
  2. Then add grated mango, roasted cumin powder, finely chopped green chilies, black salt.
  3. Mix gently using a spoon and keep aside.
  4. In a tadka pan / a small pan heat oil.
  5. Add mustard seeds and allow to splutter well.
  6. Next add curry leaves and turn off heat.
  7. Pour this tempering over the curd mixture and mix.
  8. Serve chilled with pulao, paratha, roti, naan or even biryani !

NOTES:

Here I have not added the red chili in tempering. But if desire this can be added too.
Some sugar is opted to add if the mangoes are too much tangy.




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 Kairi ka Raita | Raw Mango Raita | Kancha Amba Pachadi is contributed for 191th theme of the Foodie Monday Blog Hop foodie group which is decided as 'Dahi Delights' and suggested by 'Priya Iyer' who blogs at The world though my eyes.
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Niramish Aloo'r Dum / Bengali Dum Aloo




Do you know that, Luchi and Niramish aloo'r dum is one of the favorite breakfast option from Bengali cuisine for all most all Bengali foodies ? Well, it is true :) Luchi here is a deep fried flatbread prepared using all purpose flour and niramish aloo'r dum is a semi gravy dish using baby potatoes. The name niramish literally in Bengali means a vegetarian dish. Particularly the baby potatoes are opted for making this. But one can make the dish using the regular potatoes but has to chop those into cube sizes. In India, there are many variations of aloo dum / dum aloo which belongs to Odia cuisine, Punjabi cuisine, Kashmiri cuisine, Bengali cuisine etc.






Although this can be prepared using onion and garlic, but I have not used those here which results into a satvik dish one can surely enjoy during festive time. The gravy of the dish is mostly due to the tomatoes, hence it tastes a bit tangy which can be adjusted with sugar and spice factor. Completely vegan and gluten free too this curry is. The mustard oil gives a most aromatic flavor to the whole dish. The baby potatoes are first boiled and then stir fried in mustard oil and finally cooked in a tomato and Bengali masala paste. Along with luchi this will taste best. As an Odia, my family loves these niramish aloo'r dum along with chakuli pitha (a crepe using fermented rice and lentil batter) (I will share that recipe soon on blog). And for now lets go in details method of preparation of this soul-satisfying dish.



Recipe Card for 'Niramish Aloo'r Dum / Bengali Dum Aloo' :

vegan, gluten free,side dish, baby potatoes, No onion no garlic
Festive dish, Bengali dish, potatoes, without onion & garlic, vegan, gluten free
Bengali
Author:

Niramish Aloo'r Dum / Bengali Dum Aloo

a signature Bengali dish using baby potatoes without Onion & Garlic
prep time: 10 Mcook time: 30 Mtotal time: 40 M

ingredients:

  • Baby Potatoes 500 gm
  • Tomato 2-3 no.
  • Ginger paste 1 tsp
  • Coriander powder 2 tsp
  • Cumin powder 1/2 tsp
  • Turmeric powder 1/2 tsp
  • Red chili powder 2 tsp
  • Garam masala powder 1 tsp
  • Bay leaf 2 no.
  • Cinnamon stick 1 inch
  • Clove 2-3 no.
  • Green cardamom 2-3 no.
  • Sugar 1/2 tsp
  • Coriander leaf (chopped) 1-2 tbsp
  • Roasted cumin-red chili powder for sprinkling
  • Mustard oil 4 tbsp
  • Salt as needed
  • Water as needed

instructions:

  1. First wash and clean all the baby potatoes.
  2. Pressure cook all the potatoes along with enough water and salt over medium heat till cooked well.
  3. Turn off heat and allow the pressure to drop completely.
  4. Take out all the cooked baby potatoes from the hot water and keep aside in a plate to cool down.
  5. Gently remove the skin from each potato and using a fork pierce each potato.
  6. Meanwhile roughly chop all the tomatoes, make a fine paste and keep aside.
  7. Now heat mustard oil in a pan.
  8. Add all the peeled baby potatoes and fry till they turn light brown in color.
  9. Transfer to a plate and keep aside.
  10. Next to the same pan add green cardamoms, cloves, cinnamon sticks, bay leaves and allow to splutter.
  11. Add sugar and when sugar starts caramelizing, add ginger paste and ground tomatoes.
  12. Fry until the raw smell goes away.
  13. Next add coriander powder, cumin powder, turmeric powder, red chili powder, garam masala powder and salt.
  14. Saute everything till oil comes out from the masala.
  15. Now add all the baby potatoes and mix till each potato gets well coated with masala.
  16. Pour 1-1.5 cup water and give a quick mix.
  17. Cover the pan and allow to cook for 8-10 minutes more over low-medium heat.
  18. Adjust the thickness of gravy as desired and add the roasted cumin-red chili powder.
  19. Give a quick mix gently and turn off heat.
  20. Sprinkle chopped coriander leaves and serve hot along with puri, parathas or with simple rotis or phulkas !

NOTES:

If baby potatoes are not available then the regular potatoes can be used by chopping into potato cubes.
Do not overcook the potatoes, otherwise the whole curry will turn mushy at the end.
Spiciness is totally as per choice.


This post is for the current month's Food Bloggers Recipe Swap and I was paired with Priya who is a wonderful blogger at The World Through My Eyes. While browsing through her posts, I just loved this Bengali Aloo Dum recipe at first glance. And here is my version of that with slight changes as per my convenience as Niramish Aloo'r Dum / Bengali Dum Aloo.



Please check out the other Recipe Swap Recipes !

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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