Wednesday, 29 May 2019

Green Chickpea Salad in Mustard Vinaigrette

The scorching summer is going on. And no-one has that much interest to go into the kitchen and cook dishes. So for those kind of situations all the No-Cook dishes come to play the vital role. Starting from salad, sandwiches to soup there are so many dishes where the use of the oven or stove is not at all required. Some no-cook recipes I have already shared in my blog, do check


Today's post is another no-cook dish as Green Chickpeas in Mustard Vinaigrette which is completely without no-Onion-no-Garlic, Vegan & Gluten free. Well, Chickpeas or garbanzo beans is the most familiar legume worldwide, but Do you know that the Green chickpeas are the same garbanzo beans but these are just harvested at peak freshness. The green chickpeas can be prepared and enjoyed in a variety of ways. One can enjoy to eat these as fresh, dried, raw, steamed or cookedThe fresh green chickpeas are normally available during winters, still one can enjoy the dried version of those which are easily available in the market these days. I have used the dried version of green chickpeas. I just washed and soaked them overnight or at least 7-8 hours is enough. Then those are used for the salad here. If fresh green chickpeas are available then one can directly use theme here and no need of soaking is required. Also even these can be boiled and used in the salad particularly the dried version of green chickpeas just after fully soaked in water if desired.


The flavoring which I have chose is a mixture of some honey, vinegar and the Indian mustard sauce (Kasundi). This Vinaigrette goes so perfect with this salad. Along with boiled green chickpeas I have also added some finely chopped tomatoes and restricted to that only. But this addition is optional, one can also add any other like finely chopped onion, cucumber etc. So do try this refreshing salad with some homemade vinaigrette during these ongoing hot summer days.
Recipe Card for 'Green Chickpea Salad in Mustard Vinaigrette' :

Gluten free, Vegan, Green Chickpeas, Balsamic vinegar, Indian mustard sauce, kasundi, Olive oil, Honey
Salad, Gluten free, Vegan, Green Chickpeas
International
Author:

Green Chickpeas in Mustard Vinaigrette

a refreshing salad of Green Chickpeas along with some homemade vinaigrette for these ongoing hot summer days
prep time: 10 Mcook time: total time: 10 M

ingredients:

  • Green chickpeas (fresh / dried) 2 cup
  • Tomato (finely chopped) 1/2 cup
  • Indian mustard sauce (kasundi) 4 tsp
  • Balsamic vinegar 5 tbsp
  • Honey 2 tbsp
  • Olive oil 3-4 tbsp

instructions:

How to cook Green Chickpeas in Mustard Vinaigrette

  1. In a mixing bowl first take kasundi / Indian mustard sauce, balsamic vinegar, honey and whisk till well combined.
  2. Next add olive oil and again whisk till a smooth texture achieved.
  3. Finally put all the soaked green chickpeas and finely chopped tomatoes into the bowl containing the vinaigrette.
  4. Mix everything well and serve !

NOTES:

Adjust the taste of the vinaigrette as per taste. Tomato is optional. Even some finely chopped onion, cucumber can be also added.




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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This 'Green Chickpea Salad in Mustard Vinaigrette' is contributed for 67th Healthy Wellthy Cuisines where the theme is 'No Cook Affair at HW'.  Here are more similar recipes shared by our Healthy Wealthy Group members as Avalakki UpkariIndian Kachumber SaladAvocado ChaatSunflower Butter Apple SandwichEasy Marinated Vegetable SaladCarrot Cucumber Mini Sandwich-bites and watermelon-gazpacho.

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Monday, 27 May 2019

Mini Uttapam Varieties


I am a big foodie lover of South Indian breakfast options like Idli, dosa, uttapam etc. Recently we have been transferred to another new place and during that time our kitchen remained close for around 5-6 days. We were having our food from an outside South Indian restaurant which was just in front of our stay, particularly for me Idli and Dosa were the breakfast options alternatively for few days from that shop ;P at those times although my two boys (hubby and son ;) ) were ordering some other foods. I am that much fond of these foods and never get bored of having. All these three means Idli, Dosa and Uttappam are same in many aspects yet different too. Idli is cooked by steaming; dosa is prepared with a slightly thinner batter and has a stuffing inside; uttapam is topped with a varieties of veggies.


Today's post is all about some mini uttapams. Well, Uttapam or Uttappa or Oothapam or Uthappam is nothing but a thick pancake prepared using some thick dosa batter. The texture of this is quite soft and spongy unlike dosa which is crisper always. There are a no of variations in uttapam depends particularly upon the toppings. And accordingly the name of the uttapam varries. Pour some batter on dosa tawa / pan and allow the batter to spread at its own. Top the batter with any desired toppings and allow to cook over low-medium heat. Flip and cook the top part and its then ready to serve :) 



Regular uttapams are approximately 8-9 inches in diameter where as one can make mini uttapams of size around 3-4 inches in diameter. Everything is same except the size of regular uttapam here is different for mini uttapams. I have prepared with different toppings each mini uttapam here as onion, sweetcorn, coriander, green peas, carrot, tomatoes. These toppings are totally variable and depending upon the choice one can use. The dosa batter here I have prepared at my home which recipe I will share in another post, still the ready-made dosa batter which are easily available these days at the super markets in packet format can also give the same result.



Well after making some mini uttapams, I just mixed rest toppings and made a regular uttapam with those and voila ! a regular mix vegetable uttapam was ready to devour ! These mini uttapams look more cute as compared to regular ones. A much more healthier and tastier breakfast options are these mini uttapams. Completely vegan and gluten free dish is this. In just few minutes one can prepare and serve. Kids'll surely love these cute Indian pancakes with so many colorful toppings. Do try soon !

Recipe Card for 'Mini Uttapam Varieties' :

Uttapam, Mini uttapam, Vegan, Gluten free, Onion, Carrot, Sweet corn, tomato, coriander, green peas
Breakfast option, Vegan, Gluten free, Kids snack, Mini Uttapam
South Indian Cuisine
Author:

Mini Uttapam Varieties

deliciously healthy & cute looking uttapams topped with various toppings
prep time: 10 Mcook time: 10 Mtotal time: 20 M

ingredients:

  • Dosa batter 1 cup
  • Shallot 3-4 no.
  • Sweetcorn 2-3 tbsp
  • Green peas 2-3 tbsp
  • Coriander leaf as needed
  • Tomato 1 no.
  • Carrot (grated) 2-3 tbsp
  • Salt as needed
  • Oil as needed

instructions:

How to cook Mini Uttapam Varieties

  1. First slice all the shallots thinly and keep aside.
  2. Now heat a dosa pan / a mini uttapam pan.
  3. If using dosa pan then pour 2 tbsp of batter for each mini uttapam and if using mini uttapam pan, then pour 1.5 tbsp of batter in each slot of the pan.
  4. Next for onion mini uttapam spread thin shallot slices on one mini uttapam batter, for sweetcorn mini uttapam spread some sweet corns on another mini uttapam batter, for coriander mini uttapam spread coriander leaves / some chopped coriander leaves on another mini uttapam batter, for green peas mini uttapam spread green peas on another mini uttapam batter, for carrot mini uttapam spread grated carrots on another mini uttapam batter, for tomato mini uttapam spread some chopped tomatoes on another mini uttapam batter.
  5. Then press each toppings using a spoon gently so that they stick to the batter perfectly.
  6. Drizzle little oil and allow to cook the bottom of the mini uttapams.
  7. Next carefully flip all the mini uttapams and cook till all the toppings are well done.
  8. Transfer to the serving plate and serve along with any desired chutney or even with sambar !

NOTES:

Some jeera powder can be sprinkled over the topping to get some extra flavor in uttapams, but it is optional. The dosa batter must be well fermented. The key point to perfectly cook uttapam is that the heat should be kept on low which leads to cook the uttapam thoroughly.






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 Mini Uttapam Varieties is contributed for 197th theme of the Foodie Monday Blog Hop foodie group which is decided as 'Get In Shape' and suggested by 'Kalyani' who blogs at Sizzling Tastebuds. This theme indicates that the final presentation of the dish must be in any geometrical shapes. And here I chose the cute circular shape of these Mini Uttapam Varieties for the contribution.

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Monday, 20 May 2019

Aam ka Chunda | Chundo (Gujurati Sweet Mango Pickle)


Summer season is going on and the nearby markets are flooded with the King of Fruits, Mangoes of a lot of varieties which are either raw / ripe ones. The raw ones look green in color and have a tangy taste. These add a lovely tangy twist to any dish mostly. Most of Indians love to make pickle using these raw mangoes. And those pickles are an important part of Indian meals and pair very well with parathas, rotis and even rice dishes. The process most of the time either follow traditional method or instant version. But both processes are easy to make and can be preserved for a good amount of time. 




Every region of India has its own variations of pickle using raw mangoes. Today's post is all about a pickle from Gujurati cuisine as 'Aam ka Chunda' or 'Chundo' (Gujurati Sweet Mango Pickle). The authentic preparation of this sweet pickle is quite time consuming. The sugar which is added with grated raw mangoes are allowed to melt by the heat of Sun, as the jar containing the mango-sugar mixture is kept under sunlight. This whole process basically takes around 10-15 days. By this time, the sugar melts completely and a thick sugar syrup is formed in which the mango shreds look translucent.




Well, here is a quick and instant version of that sweet relish which focuses to use the stove top for melting the sugar. Just grate the green raw mangoes, mixed with sugar, allow to melt on stove top and some spices are added finally. Yes, it is that much simple and quick. But while melting the sugar in this method, the crucial point is that the sugar should be allowed to melt up to 1-string consistency. Otherwise, while cooling that tends to crystallized easily. 




Another thing is the grater must be chosen having medium size holes. If the grater has small size holes, then the pickle will get mushy after gets cooked. The strands of mangoes (specialty of Chundo) will not visible while serving. No onion and garlic are used in this pickle. Also this is perfectly fit for Vegan as well as Gluten free dish category. Just make and store in a sterilized jar to be used up to a year or even more. This lip smacking mango pickle goes very well as a condiment with paratha, rotis, rice dishes etc. Particularly Theplas and Chundo is an ultimate combination for any Gujurati. So do try this quick version of Aam Ka Chunda / Chundo in this current mango season.

Recipe Card for 'Aam ka Chunda | Chundo (Gujurati Sweet Mango Pickle)' :

Raw mango, Vegan, Pickle, Gluten free, No onion No garlic, Instant Pickle, Gujurati CUisine, Mango Pickle,
Condiment, Pickle, Mango Raw MAngo
Gujurati
Author:

Aam ka Chunda | Chundo (Gujurati Sweet Mango Pickle)

a lip smacking, mildly spiced pickle with raw mangoes from Gujurati Cuisine
prep time: 15 Mcook time: 15 Mtotal time: 30 M

ingredients:

  • Mango (medium) 5 no.
  • Sugar 2 cup
  • Turmeric powder 1/2 tsp
  • Red chili powder 2 tsp
  • Cumin seed (roasted and crushed roughly) 1 tsp
  • Salt 1 tsp

instructions:

How to cook Aam ka Chunda | Chundo (Gujurati Sweet Mango Pickle)

  1. First wash and clean the raw mangoes.
  2. Wipe dry, peel the outer deep color skin of the mangoes and keep aside.
  3. Now take a grater having medium size holes (don't prefer to use a grater having small size holes) and grate all the peeled raw mangoes.
  4. In a mixing bowl now take all the grated raw mangoes, turmeric powder and salt.
  5. Mix everything and keep aside for at least 1 hour.
  6. After 1 hour the water must be released and just drain those water through a strainer lined with muslin cloth.
  7. Now transfer this mixture to a pan along with sugar.
  8. Heat the pan, stir and cook till the sugar dissolves completely.
  9. Turn off heat before the sugar starts to caramelize (check up to 1-string consistency of the sugar syrup).
  10. Add roughly crushed roasted cumin and red chili powder.
  11. Mix everything very well using a spoon and then allow to cool down completely.
  12. Now transfer to a sterilized jar and store to use whenever needed !

NOTES:

Only use raw green mangoes for this pickle. Sweetness depends upon individual preference and the sourness of raw mangoes. So adjust accordingly. This pickle has a long shelf life which can be kept fresh up to 1 year. Always prefer to use grated having medium size holes. Don't take the graters having small size holes, otherwise the pickle will get mushy after gets cooked. The strands of mangoes'll not visible while serving.





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 Aam ka Chunda / Chundo (Gujurati Sweet Mango Pickle) is contributed for 196th theme of the Foodie Monday Blog Hop foodie group which is decided as 'Pickle Time' and suggested by 'Aruna Saraschandra' who blogs at Vasu’s veg kitchen. So I chose this Gujurati Sweet Mango Pickle as Aam ka Chunda aka Chundo for the contribution.

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Wednesday, 15 May 2019

Poha Chivda / Mixture




Poha / Chuda / Aval / Flattened rice flakes is nothing but the rice that has been parboiled, rolled, flattened and finally dried to get. These come in different thickness depending upon the pressure used in flattening process. Thick ones get some time to soak and hence doesn't get mushy on soaking as compared to thin variety. Well these flattened rice flakes are lactose free, heart healthy and fat free too.



One can surely call poha as a super food because this is loaded with a number of health benefits like -
  • Regulates sugar levels
  • Has healthy carbohydrates
  • Most ideal choices for weight loss
  • Easily digestible
  • Rich in iron
  • Low on calories
  • A good source of instant energy etc.

The poha is essentially a good breakfast option and can be eaten as a snack too. One can have these in raw condition by soaking in plain water / milk or lightly fried in oil. Poha upma is a regular affair at my place as a healthy breakfast option. When my pantry is loaded with coriander leaves particularly during winters, I also love to make these coriander poha. If festive time is there or if you are craving for some sweets then just check this Poha ladoo with chocolaty coconut stuffing.



Well today I have come up with a crunchy snack option using poha as 'Poha Chivda / Mixture'. It is a popular Maharastrian snack option using poha and some nuts seasoned with some basic tempering. This kind of poha dish has a crisp & crunchy texture as here the poha is roasted first to use in the dish. Totally vegan and gluten free option too this is. Also it has a mild taste due to the addition of nuts. Super simple it is and easy to prepare too. Again this stays good for a couple of weeks if stored in an air-tight container. Just along with a cup of tea / coffee, the poha chivda becomes a perfect snack option. Since neither onion nor garlic is used here so the poha chivda can be also thoroughly enjoyed during festive time and during diwali this is a must to be prepared as a festive delight. Do try to enjoy this crunchy and healthy snack.

Recipe Card for 'Poha Chivda / Mixture' :


Poha, Flattened rice flakes, chuda, snack, poha chivda, poha mixture, gluten free snack, vegan snack, no onion no garlic option, diwali snack
Snack, Vegan, Gluten free, Poha
Maharastrian
Author:

Poha Chivda / Mixture

prep time: 5 Mcook time: 20 Mtotal time: 25 M
a perefctly quick snack option using poha, nuts and spices.

ingredients:

  • Poha (flattened rice flakes) 3 cup
  • Peanut 1/2 cup
  • Chana dal 1/2 cup
  • Raisin 1/4 cup
  • Dry red chili 3-4 no.
  • Curry leaf 3-4 sprig
  • Turmeric powder 1/4 tsp
  • Sugar 3 tbsp
  • Cumin seed (optional) 1/4 tsp
  • Mustard seed 1/4 tsp
  • Oil 1.5 tbsp
  • Salt as needed

instructions:

How to cook Poha Chivda / Mixture

  1. Heat a pan and start roasting the poha / aval / flattened rice flakes over low-medium heat.
  2. Roast till these become crisp and transfer to a plate.
  3. To the same pan add peanuts and chana dal.
  4. Dry roast well and transfer to another plate.
  5. Now add 1/2 tbsp of oil into pan and fry the raisins till they swell.
  6. Transfer to the plate and again put the pan on heat.
  7. Put 1 tbsp oil and allow to heat well.
  8. Next add cumin seeds, mustard seeds and allow to crackle well.
  9. Add curry leaves and dry red chili and fry till they become crisp.
  10. Lower the heat and add turmeric powder, salt, sugar.
  11. Stir till sugar starts melting and after that add roasted peanuts, chana dal, roasted poha and fried raisins.
  12. Saute very gently for 4-5 minutes over low-medium heat.
  13. Turn off heat and allow the mixture to cool down completely.
  14. Transfer to an air-tight container and serve as it is or with some cup of tea / coffee !

NOTES:

I love the cumin seed flavors in my chivda, so added. But this is optional. Here I have not added green chilies as my boy love to munch these while I take with my cup of black coffee. Instead I added some whole red chilies which can be taken out easily while serving to kids. Other dry fruits like cashews, almonds one can surely add. I love only the sweet taste of raisins in my chivda, so stick to only this.





This post is for the current month's Food Bloggers Recipe Swap and I was paired with Usha who is a wonderful blogger at My Spicy Kitchen. While browsing through her posts, I came across this Poha Mixture recipe and at that time I decided to make this as I love Poha. And here is my version of that with slight changes as per my convenience as Poha Chivda / Mixture.



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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