Thursday, 29 August 2019

Achari Aloo Raita with Tempering | Pickle flavored Potatoes in curd


Raita is made with yogurt which is often known as dahi / curd. This is a very classic and traditional Indian, Pakistani and even Bangladeshi accompaniment. The main ingredient in the raita is Curd, then any raw / cooked vegetables and even fruits with some seasoning is added to the curd. The name of the raita totally depends upon the additional ingredients used to make the raita except curd. Some raita recipes from this blog are : 

Well, the Healthy Wellthy Cuisines group this time has come up with the 73rd theme as "Raita Time at HW" which is suggested by Vanitha di. She is such a kind-hearted lady and I just love her baked recipes which most time follows a healthy note. As she suggested to make variety of raitas by us, so here I have come up with Achari Aloo Raita with tempering.



I love my achari masala / pickle powder in most dishes. Simply just adding this masala in any dish, there is a distinct flavor as well as taste in the whole dish. I normally prepare this achari masala powder at home, if you want then you can use the ready made ones from the market. Already a rice based dish I have shared few days back using the achari masala as Achari Vegetable Pulao. So coming back to today's recipe, here except the curd the other main ingredient is achari aloo / potato cubes with pickled flavored. This raita is completely gluten free and without onion & garlic.



First the raw potato cubes are mixed with some achari masala, salt and oil. Then those are cooked, here I have microwaved the potato cubes after the mixing. One can prefer the pan frying method or even the air-frying method. The curd is mixed with some chopped coriander leaves, sugar, salt and the cooked potato cubes. Finally a tempering is added to the raita of cumin seed, mustard seed, green chili and curry leaves. I have not used curry leaves in tempering as I was run out of that. But one must add this to enhance the flavor of the raita bit more. This raita goes very well along with any Biryani, Pulao or even Parathas, Poori. This raita is completely a different kind of raita than the regular ones. So do try this pickled flavored cooling accompaniment to these kind of dishes. 

Recipe Card for 'Achari Aloo Raita with Tempering' :

Curd, Raita, Achari masala powder, Accompaniment, Potato, Gluten free, Side dish, No onion & garlic
Raita, Pickling spice blend, Accompaniment, Potato, Gluten free
Indian
Author:

Achari Aloo Raita with tempering / Pickle flavored Potatoes in curd

a pickled flavored cooling accompaniment using potato
prep time: 15 Mcook time: 10 Mtotal time: 25 M

ingredients:

  • Potato (1 inch cubes) 1 cup
  • Curd 1.5 cup
  • Achari masala 2 tsp
  • Cumin seed 1/4 tsp
  • Mustard seed 1/4 tsp
  • Green chili 2 no.
  • Oil 1 tbsp + 1/2 tsp
  • Sugar 1/2 tsp
  • Salt as needed
  • Coriander leaves (chopped) as needed

instructions:

How to cook Achari Aloo Raita with tempering / Pickle flavored Potatoes in curd

  1. In a bowl take 1 tbsp oil, salt and achari masala powder.
  2. Mix well and then add the small potato cubes.
  3. Again mix till each cube is coated well.
  4. Take a baking tray and put the coated potato cubes on the tray.
  5. Microwave for 5-6 minutes on high, stirring in between for even cooking from all side.
  6. Transfer to a plate and keep aside.
  7. Next in a mixing bowl take curd, sugar, salt, chopped coriander leaves and mix well.
  8. Now take a tadka pan and heat 1/2 tsp oil in it.
  9. Add mustard seeds, cumin seeds, chopped green chilies and allow to splutter well.
  10. Then add this tempering along with potato cubes to the curd bowl.
  11. Mix well and serve along with any pulao, biryani or even with paratha, poori !

NOTES:

I have not used curry leaves in tempering as I was run out of that. But one must add this to enhance the flavor of the raita bit more.



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 😊

PIN for later :


Here are more similar recipes shared by our Healthy Wealthy Group members as
Continue Reading ...

Monday, 26 August 2019

Maple Pumpkin Spice Latte without Coffee


Pumpkin, a certain variety of squash family is although technically a fruit, still is usually considered as a vegetable. Pumpkins seeds are nutrient powerhouses. But the pumpkin flesh is also rich in nutrients. It is packed with fiber, vitamins and minerals and can be consumed throughout the whole year. Particularly, the bright orange pumpkins are popular symbols of fall time. The pumpkin is less sweet and more savory used vegetable from a culinary perspective. 


Well the theme no 210th of the Foodie Monday Blog Hop foodie group is decided as 'Ulta Pulta' which is suggested by KalyaniShe is one of my sweet co-blogger and her blog is full of vegan dishes. And one more thing is if you are a South Indian food lover like me then you should visit her space for many mouthwatering dishes. So as per the theme name, we have to to think out of box and prepare a dish in ulta pulta kind. That means we have to prepare either sweet dish using an usual savory main ingredient or a savory dish using an usual sweet main ingredient. 


Hence I picked the pumpkin as the savory main ingredient to make a sweet beverage as Maple Pumpkin Spice Latte without Coffee for the theme contribution. Although I have on mind to make pumpkin kheer, pumpkin halwa, pumpkin pie but somehow decided to make this beverage. As the rainy weather at my place is going on and also I am down with a cold, so a latte will surely best fit for me rather than any other 😉 So I prepared that.



Maple Pumpkin Spice Latte sounds interesting, isn't it ? Oh yes, it is. Pumpkin pie spice powder here I have used in the latte. If this spice powder is not available at your place, then a mix powder of cinnamon, nutmeg, clove, dry ginger can be used instead of pumpkin pie spice powder. This beverage is completely gluten free and egg free too.


The latte basically topped with a whipped cream. I have skipped that part somehow and simply pour the cream on top after filling the serving glass with latte. One can go for vegan version of this latte, but I have gone with the regular milk here in the preparation. And the result is amazingly yum and one will surely enjoy with each sip. Although I added maple syrup but that can be replaced with honey or even regular sugar. Even no coffee is added too. So do try this yummy and nutritious drink using pumpkin.

Recipe Card for 'Maple Pumpkin Spice Latte without Coffee' :


Gluten free Beverage, Pumpkin, Maple syrup, Egg free Latte, No coffee, Pumpkin Spice Powder, Heavy cream
Beverage, Gluten free, Pumpkin Latte, No coffee, Egg free
International
Author:

Maple Pumpkin Spice Latte without Coffee

a nutritious pumpkin beverage without using coffee and perfect for fall/winter time.
prep time: 10 Mcook time: 30 Mtotal time: 40 M

ingredients:

  • Milk 2 cup
  • Pumpkin (cube sized) 3/4 cup
  • Pumpkin pie spice powder 2 tsp
  • Maple syrup 3 tsp
  • Vanilla essence 1/2 tsp
  • Heavy cream 1/3 cup

instructions:

How to cook Maple Pumpkin Spice Latte without Coffee

  1. First in a steamer steam the pumpkin cubes till tender.
  2. Put all the steamed pumpkins along with milk in a blender jar and blend well.
  3. Transfer this liquid mixture into a saucepan along with vanilla essence, pumpkin pie spice powder.
  4. Mix well and heat for 15-18 minutes over medium heat.
  5. Turn off heat and strain through a muslin cloth.
  6. Stir the maple syrup and pour into the serving mug.
  7. Top with cream, sprinkle some pumpkin pie spice powder and serve immediately !

NOTES:

After straining the liquid mixture can be stored to use later. Just at the time of need, warm up desired amount. Stir maple syrup and pour into serving mug. Then just top with cream and sprinkle some spice powder. If pumpkin spice powder is not available then use a powder mixture of cinnamon, clove, nutmeg, dry ginger.




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 😊

PIN for later :

Continue Reading ...

Sunday, 25 August 2019

Chaula Khiri | Odia Rice Pudding


The day has come again. Exactly on this date just 3 years back I have created my food-blog www.firsttimercook.com. This is my second child which turns 3 years old today 😊😊 So some celebration must be here. And for that type of occasion particularly we Indians make kheer at least in our homes which is the integral part of any celebration. Well, kheer is an Indian version of rice pudding made by slowly cooking rice in milk with addition of generous amount of nuts and some fragrant ingredients like saffron, cardamom, rose water etc. This can be sweetened with sugar or even jaggery. This pudding dessert is completely egg free.


These days there are a no. of variation in having this sweet dessert where the main ingredient is being varried and results into kheers like gajar kheer, millet kheer, dalia (broken wheat) kheer, pasta kheer, modak kheer, orange kheer, makhana kheer, besan kheer, chhena kheer and lots more. Today's post is rice kheer from Odia cuisine aka Chaula Khiri / payesh for the celebration. Traditional method follows to cook the rice in the milk while boiling. But one can separately cook the rice, then add into the boiled milk and again cook both further to incorporate well. This way, the preparation time is bit less as compared to the traditional one. 


At my place, the Caramelization part is added at the starting of boiling the milk. Means in a heavy bottom pan, the sugar is caramelized with ghee and then milk is poured cautiously into that. Also the rice which I am here following to cook in pressure cooker separately is first fried for 1-2 minutes in ghee. This results into no sticky rice after pressure cooking and the cooked rice can get easily mixed with the boiling milk without creating much lumps. So this is a kind of kheer where the rice is being fried to use in kheer. The kheer here is also fully gluten free dessert. With the addition of fried nuts and the freshly grounded cardamom the kheer has a flavorsome taste and looks super delicious. 

Recipe Card for 'Chaula Khiri | Odia Rice Pudding' :


Dessert, Rice, Gluten free dessert, eggfree Pudding, Kheer, payasam, payesh, Basmati rice
Dessert, Rice, Gluten free, Pudding, Kheer, Eggfree pudding
Odia
Author:

Chaula Khiri / Odia Rice Pudding

much deliciously flavorsome pudding using rice from Odia cuisine
prep time: 15 Mcook time: 1 hourtotal time: 1 H & 15 M

ingredients:

  • Short grain rice (jasmine / basmati) 1/2 cup
  • Milk (full fat) 1.5 lt
  • Sugar 1 cup + 2 tsp
  • Ghee 2.5 tbsp
  • Bay leaf 1 no.
  • Cashew
  • Raisin
  • Almond
  • Cardamom 4-5 no.
  • Salt 1 pinch
  • Water

instructions:

How to cook Chaula Khiri / Odia Rice Pudding

  1. Wash and clean the rice with regular water.
  2. In a bowl soak the rice with some water for 15-20 minutes.
  3. Take a heavy bottom deep pan and heat 1/2 tbsp ghee in it.
  4. Add 2 tsp sugar and start caramelizing over low heat.
  5. Immediately pour the milk cautiously and give a nice stir.
  6. Allow to boil over low heat stirring in between.
  7. Meanwhile in a pressure cooker, heat 1 tbsp ghee.
  8. Add bay leaf along with soaked and drained rice.
  9. Using a spatula, mix everything.
  10. Fry till 1-2 minutes over low heat.
  11. Then pour 1 cup water, mix well and close the lid of the pressure cooker.
  12. Cook till the rice is well done.
  13. Turn off heat and allow the pressure to release automatically.
  14. Then mash the cooked rice slightly and add into the boiled milk.
  15. Mix everything well and allow to cook again for 30-35 minutes over low heat, stirring and scrapping the sides of the pan in between. Otherwise kheer will stick to the bottom and burnt.
  16. In a separate pan, fry the dry fruits in 1 tbsp ghee. Keep aside.
  17. When the khiri / kheer turns little thick, add sugar along with a pinch of salt, freshly crushed cardamoms and fried dry fruits.
  18. Cook for 2-3 minutes till sugar melts.
  19. Turn off heat and keep aside the kheer to cool down to the room temperature.
  20. Serve as it is or cold !

NOTES:

Caramelization part impacts a beautiful color to the chaula khiri. So i always recommend not to skip that step. Frying the rice in ghee results into no sticky rice after pressure cooking.



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 😊

PIN for later :

Continue Reading ...

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.


You may also follow me on FacebookPinterestTwitterGoogle+Instagram and can subscribe for free to get new recipes directly into your inbox 😊

PIN for later :

Continue Reading ...