Saturday, 24 August 2019

AamrasTart


Festival time in India is somehow started with so much enthusiasm and devotion. This is the most awaited period by millions of Hindus in the country. In fact, the festive mood engulfs one and all, irrespective of their religion and beliefs. The rituals performed during the festivals varies in different parts of the country. So for these days the Food For Feast group has come up with a theme as 'Desserts using Jaggery'. 


From the theme name itself one can understand that we have to make a sweet dish using the sweet factor, jaggery aka gur (in hindi) or guda (in odia) :). This is made from unrefined sugar, and is obtained by boiling raw, concentrated sugar cane juice till it solidifies. Although jaggery is also made from the sap of coconut and date palm, but the one made from sugar cane is the one that is used most widely. Not only jaggery is better than white sugar (which only adds empty calories to our body) also it has a number of health benefits including its ability to cleanse the body, aid in digestion, provide good amounts of minerals and many more. This natural sweetener has been a great go-to ingredient in India since time immemorial.




Well coming back to the recipe, for the theme here is a sweet dish using jaggery and semolina (sooji) as Aamras Tart. For a mango lover like me, this is completely a sure shot hit :) Although the mango season is almost over now in most part of India, still in my locality I found some ripe mangoes. And what is next ? Before the fruit completely vanishes from the market this year, I bought some ripe and sweet ones. Using those first I prepared some aamras and enjoyed with hot pooris ;P Then this tart idea came to my mind.


Basically, the aamras here is served in the tart prepared using semolina and jaggery. To get into match with the aamras I have flavored the sooji tart with some mango essence. If mango essence is not available, one can use vanilla essence / cardamom powder too. The whole process is quite simple and easy. These aamras tarts are completely vegan dessert. The mangoes here is fully ripe and sweet so I have not added any sweet factor into the aamras. Any other fruit can be used too instead of mango here. So do try these healthy tarts in these upcoming festive times and impress your guests.

Recipe Card for 'AamrasTart' :


Vegan dessert, MAngo, Aamras, Semolina, Jaggery, festival sweet, sooji, tart, dessert tart
Vegan, Dessert, Semolina, Jaggery, Mango, Aamras
Indian
Author:

Aamras Tart

an eye-catchy dessert option in mango season using semolina or sooji and jaggery
prep time: 15 Mcook time: 15 Mtotal time: 30 M

ingredients:

  • Semolina / sooji 1/2 cup
  • Jaggery 1/2 cup
  • Mango (ripe & sweet) 2 no
  • Cardamom powder ¼ tsp
  • Mango essence 1-2 drop
  • Oil as needed
  • Water- 3/4 cup
  • Dry fruits (finely chopped) few

instructions:

How to cook Aamras Tart

  1. In a pan first heat oil and then roast the sooji / semolina over medium heat.
  2. When the raw smell disappears then transfer the sooji to a plate.
  3. Again in the same pan take jaggery along with water and allow to boil.
  4. When the jaggery dissolves in water completely, filter the syrup to remove any impurities.
  5. Turn the heat again and allow the syrup to boil.
  6. Slowly add the roasted sooji by stirring continuously in order to avoid any lump formation.
  7. Allow the sooji to cook properly.
  8. Then add mango essence, mix and cook for 1 minute more.
  9. Turn off heat and allow to cool a bit.
  10. Grease some tart pans (preferably small ones with 3-4 inch diameter) with little oil.
  11. Scoop 1-2 tbsp of warm sooji mixture into one tart pan and press gently through out the sides of the tart pan so that the pan is well covered with the sooji mixture.
  12. Gently flip the tart pan so that a sooji tart will come out.
  13. Keep on a plate and similarly prepare sooji tarts from the rest mixture.
  14. Now wash and peel the mango.
  15. Chop roughly the mango and discard the stone.
  16. Put in a blender jar and blend to a smooth consistency.
  17. Strain through a strainer into a bowl to ensure that there is no lumps of mango still present.
  18. Add cardamom powder and mix very well.
  19. Finally on a serving platter place the sooji tarts and fill the tarts with aamras.
  20. Sprinkle some finely chopped dry fruits on top and serve !

NOTES:

Adjust the jaggery quantity as desired. I have not added any sweet factor to the aamras as the mangoes are very sweet.





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, 19 August 2019

Uddina Vada | Medu Vada

 

Monday is here again !!! And the theme no 209th of the Foodie Monday Blog Hop foodie group is decided as 'Thindi Yenuwhich is suggested by Aruna. I love her space basically the pickle collections :). Well 'Thindi Yenu' in Kannada means 'what is for tiffin', so we all have to make Karnataka tiffin / Breakfast dishes. Right from the simple vegetarian foods to exotic non-vegetarian dishes, the Karnataka cuisines are unmatchable. Akki Roti (rice flour flatbread), dosa specifically the Mysore Masala Dosa, Uddina Vada (medu vada), Upma, Bisi Bele Bath and lots more are the traditional breakfasts of Karnataka. And these recipes are mouth-watering and delectable. So for the theme contribution I thought to make some Uddina Vada (medu vada).


Uddina vada means the vada prepared using urad dal / black gram. The urad dal is first soaked and then ground into a smooth thick paste either without adding water or adding a very little amount. The vadas using a slightly thinner paste absorb more oil while deep frying too. So the consistency of the urad dal paste is the vital point for making perfect shaped vadas. The aeration part (Using hand aerate the paste by beating continuously for at least 1-2 minutes. After this, drop a small amount of paste into a bowl full of water. If the paste floats then the vada will be puffy after deep frying, else some more time of aeration is needed to the paste.) also plays an important role in making the vadas soft inside by keeping the outside crispy.


A completely vegan and gluten free dish is this. Onion, coriander leaves, cumin seeds, curry leaves, ginger etc are added to the urad dal paste in thinly chopped size. If the vadas are being prepared for offering, then the onions can be omitted here. These are one of the most popular breakfast / snack recipe which is usually served with hot sambar and coconut chutney. Also one can enjoy these vadas along with any choice-able chutney simply.

Recipe Card for 'Uddina Vada | Medu Vada' :



Gluten free,Karnataka snack, Urad dal, Breakfast, black gram, vegan, deep frying
Gluten free, Snack, Karnataka dish, Urad dal, Breakfast option, vegan snack
Karnataka cuisines
Author:

Uddina Vada (medu vada)

a crisp doughnut shaped fried snack using urad dal / black gram
prep time: 1 hourcook time: 30 Mtotal time: 1 H & 30 M

ingredients:

  • Urad dal 1 cup
  • Ginger 1 inch
  • Curry leaves 1-2 sprig
  • Coriander leaves (finely chopped) 1-2 tsp
  • Cumin seed 1 tsp
  • Green chili 2-3 no.
  • Salt as needed
  • Water as needed
  • Oil for deep frying

instructions:

How to cook Uddina Vada (medu vada)

  1. First wash and clean the urad dal with regular water.
  2. In a mixing bowl soak the urad dal with enough water (3-4 cup) for at least 2-3 hours.
  3. Then drain the soaked urad dal and put into a grinder jar.
  4. Grind into a smooth paste without adding any water. Still one can use very little amount of water (more amount of water will not result into thick paste) if grinding is not done perfectly into a smooth paste.
  5. Then transfer the paste into a mixing bowl.
  6. Using hand aerate the paste by beating continuously for at least 1-2 minutes.
  7. After this, drop a small amount of paste into a bowl full of water. If the paste floats then the vada will be puffy after deep frying, else some more time of aeration is needed to the paste.
  8. Add finely chopped ginger, green chili, coriander leaves, roughly teared curry leaves, cumin seeds and salt to the paste.
  9. Mix everything very well and keep aside.
  10. Meanwhile heat oil in a deep pan for deep frying over medium heat.
  11. Take a tiny amount of paste and drop into the oil. If it raises suddenly to the top of the oil, then oil is hot enough.
  12. Wet the left palm and place a lemon ball size of paste.
  13. Slighly flatten the paste using a wet finger.
  14. Make a hole in the center by inserting a finger and then slightly drop into the hot oil.
  15. It will float on the oil and deep fry till golden brown color on both the side.
  16. Transfer to a plate lined with tissue paper.
  17. Deep fry the vadas in batches using rest dal paste.
  18. Serve immediately along with hot sambar, coconut chutney !

NOTES:

The oil must be hot enough before dropping the vada paste to deep fry. Otherwise the vadas'll stick to the bottom and there is chance of getting burnt. While grinding the dal, the paste must be thick. So water shouldn't added while grinding. Still if there is problem while grinding, means if the paste doesn't become smooth then a very little amount of water one can use while grinding the urad dal. Also do not prefer to grind for long time, else the paste will be sticky and the vadas cant be perfectly shaped. The paste must be thick either without adding water or adding a very little amount. The vadas using a slightly thinner paste absorb more oil while deep frying too. So the consistency of the urad dal paste is the vital point for making perfect vadas.



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, 13 August 2019

Stuffed Parwal Gravy (no-Onion-no-Garlic)

 

Festive time is going to started. And in Indian subcontinent, festival time means particularly there is no use of onion, garlic in the dishes. No non-vegetarian dishes are allowed to enter the houses. There are numerous festivals in India and accordingly many mouth-watering and jaw-dropping sweets and meals are also there. Special dishes are prepared and also offered to the respective God(s) and particularly seasons play a very important role in the celebrations of different festivals. Starting from snacks, dessert, main course everything is prepared keeping all these things in mind.




Well, the Healthy Wellthy Cuisines group has come up with the 72th theme as "Festive Curries at HW" and is suggested by Swaty Mallick. She is a mom to two beautiful kids and also did her diploma in Baking as well as Patisserie. Her blog is a mix kind of recipe collections, so do visit her space. Coming back to the current theme, she suggested to make some festive curries which will perfectly fit during festive days as those days are coming soon in India. So keeping that on mind, here I am going to share a curry using the vegetable pointed gourd / parwal / potala as Stuffed Parwal Gravy.



All are most familiar with the Parwal ki Mithai from Bihari cuisine. But today's post is with a fusion to this parwal dish. Instead of a sweet dish, I have prepared a gravy using some parwal stuffed with a chenna mixture. This is a no-onion-no-garlic dish and even completely gluten free

This curry is perfectly served along with some steamed rice or roti or paratha, poori as well. If desired, some grated potatoes can be also added to the stuffing along with chhena. The chhena I always prefer to use the homemade ones. Do try this curry as the season of parwal is on.

Recipe Card for 'Stuffed Parwal Gravy' :


Curry, Festive curry, Parwal, Gravy, Side dish, Gluten free, Pointed gourd, Stuffed Parwal, no onion no garlic
Curry, Festive curry, Gluten free, Pointed gourd, no onion no garlic,
Indian
Author:

Stuffed Parwal Gravy

a no-onion-no-garlic curry using stuffed pointed gourd / parwal / potala with some chhena mixture
prep time: 30 Mcook time: 50 Mtotal time: 80 M

ingredients:

  • Pointed gourd (Parwal) 10 no.
  • Bay leaf 1 no.
  • Cinnamon Stick 1 inch
  • Cardamom pod 2 no.
  • Cloves 2 no.
  • Cumin seed 1/4 tsp
  • Tomato 2 no.
  • Turmeric powder 1/2 tsp
  • Red chili powder 1/4 tsp
  • Cashew nuts 15-16 no.
  • Salt as needed
  • Oil 4 tbsp
Stuffing
  • Chenna 1 cup
  • Pepper powder 1 tsp
  • Green Chili 2 no.
  • Salt as needed
Masala Paste
  • Ginger 1/2 inch
  • Green Chilies 2 no
  • Fresh coconut (grated) 1/4 cup
  • Poppy seeds 2 tsp

instructions:

How to cook Stuffed Parwal Gravy

  1. First soak cashews in enough water for 15 minutes.
  2. Wash and clean the parwal first. Using a knife, scrape out the rough skin of the parwal.
  3. Cut off both the ends of the pointed gourd and then cut into halves horizontally.
  4. Using a small spoon take out all the seeds from the parwals and put in a mixing bowl.
  5. Add a pinch of salt, mix everything and keep aside.
  6. In a blender jar take chopped ginger, chopped green chilies, grated coconut and poppy seeds.
  7. Using a little amount of water, make a smooth paste and keep aside.
  8. Again make a fine paste of chopped tomato and soaked cashews and keep aside.
  9. Now in a pan, heat 1-2 tbsp of oil and shallow fry the parwals over medium heat till golden brown.
  10. Take out from the pan and allow to cool down completely.
  11. In another mixing bowl, take chenna and mashed it thoroughly.
  12. Add in pepper powder, finely chopped green chilies, salt and mix everything well.
  13. Stuff this chenna mixture into each fried parwal gently, keeping in mind not to break the parwal. Keep aside.
  14. Again turn on heat and add 2 tbsp oil into the pan.
  15. Add cumin seed, bay leaf, cinnamon stick, cardamom pods, cloves and saute over medium heat.
  16. Once the nice aroma of garam masalas comes, put the coconut paste.
  17. Saute for 4-5 minutes or until the raw smell of the paste disappears.
  18. Next add tomato-cashew paste, chili powder, turmeric powder, salt and keep sauteing till oil gets separated from masala.
  19. Add water and boil the gravy for 3-4 minutes.
  20. Put all the stuffed parwal into the gravy and gently stir a bit.
  21. Now cover the pan and simmer for 8-10 minutes or until desired consistency reaches.
  22. Turn off heat and serve hot with steamed rice or roti !

NOTES:

If desired, some grated potatoes can be also added to the stuffing along with chhena. The chhena I always prefer to use the homemade ones. Store bought ones can be used as well. The stuffing should be thick otherwise that can be leaked in the gravy.




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, 12 August 2019

Bhapa Sondesh | Steamed Cottage Cheese Fudge (microwave steaming)

Festivals are the celebration of togetherness in India. They play an important role to build a better society, where positive values flourish and the spirit of co-operation prevails. There are many auspicious days in India, which are celebrating by Indians with a lot of zest and spirit. Rakhi Purnima or Rakha Bandhan or Kajri Purnima is one of them. This festival falls on a full moon day in the month of Shravana (August) according to the Hindu calendar. On this auspicious day, as per the tradition sister worship the God and ties a sacred thread on her brother's right wrist and prays for his prosperous future. It exhibits her love and affection for her brother and in the return brother ritually pledges to protect, guard and guide her through her thick and thins for the rest of his life and blesses her with good wishes.


As the festival is gearing up to celebrate and this year it is on 15th August, so the sister should try to make his brother's favorite sweet dishes or even any dishes as per his like. This is the best way to show the love and affection for the brother. Today I have come up with a Bengali sweet delicacy as Steamed Cottage Cheese Fudge aka Bhapa Sondesh. Sandesh (most Bengali speaks SONDESH) is a specific type of sweet or dessert created with chhena and sugar. There can be variety types and shapes of sandesh. 'Bhapa' here is a Bengali word which means steamed. And as the name suggest this type of sandesh is prepared using steaming method.




The most important ingredient here is Chhena. One can buy from market or even make at home. Here I have used homemade chhena. The chhena has to first mash well either using heel of hand or one can even use a blender. Then powdered sugar along with cardamom powder is added and mix well. Then that mixture is put into a greased bowl or container and allowed to steam by covering with an aluminium foil. This steaming method can be achieved using stove top or using microwave. 


Here i have followed the microwave steaming method. The covered container is placed on a baking tray filled with warm water and then allowed to steam in the oven. After steaming the sandesh is kept in refrigerator for at least 30 minutes and then demold and cut into desired shapes using a sharp knife. This sweet dish completely gluten freeThe sandesh is usually decorated with saffron strands or even with some chopped dry fruits. So instead of settling with store bought sweets, do try this easy-peasy Steamed Sandesh or Bhapa Sondesh.


Well the 208th theme of the Foodie Monday Blog Hop foodie group is 'Meethe Bandhan' which was suggested by Archana di. If you are a lover of Goan cuisine then I must say you all should visit her blog for many mouthwatering treats. As the theme indicates Meethe Bandhan which means a sweet bond and we all decided to make some sweet or even savory dishes for this upcoming Raksha Bandhan Festival which is a lovely celebration of sister and brother. So this Bhapa Sondesh | Steamed Cottage Cheese Fudge is contributed for this.

Recipe Card for 'Bhapa Sondesh | Steamed Cottage Cheese Fudge' :

Sandesh, Sondesh, Glutenfree dessert, chhena, Bhapa sandesh
Gluten free, Dessert, Steaming Method, Chhena,
Bengali
Author:

Bhapa Sondesh | Steamed Cottage Cheese Fudge

a sweet delicacy using chhena from Bengali cuisine in microwave steaming method
prep time: 15 Mcook time: 30 Mtotal time: 45 M

ingredients:

  • Chhena 300 gm
  • Milk (warm) 1 tbsp
  • Saffron 1 pinch
  • Powdered sugar 4-5 tbsp
  • Cardamom powder 1/2 tsp
  • Dry fruits (chopped) for sprinkling

instructions:

How to cook Bhapa Sondesh | Steamed Cottage Cheese Fudge

  1. First in a bowl, take milk along with saffron.
  2. Mix well using a spoon and keep aside.
  3. Preheat the oven at 180 deg C.
  4. Now take the chhena and mash it well by heel of the hand.
  5. Then add powdered sugar, cardamom powder and mix properly.
  6. Take a baking dish (any shape) and greased with ghee.
  7. Transfer the chhena mixture into the greased dish and evenly spread.
  8. Pour the saffron mixture on top and cover the dish with an aluminum foil to prevent the sandesh getting dry.
  9. Now select a baking tray larger than the above baking dish.
  10. Fill the tray with warm water and put a woven friendly stand in the tray.
  11. Place the baking dish covered with aluminum foil on the stand and bake for 25-30 minutes.
  12. Take out the dish from the oven and allow to cool down.
  13. Keep in refrigerator for at least 30 minutes.
  14. Demold the sandesh from the baking dish and cut into desired shape.
  15. Sprinkle some chopped dry fruits and serve !

NOTES:

Dry fruits sprinkling is totally optional. Always cover the dish with an aluminium foil, otherwise the sandesh will get dry.



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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