Saturday, 29 February 2020

Gajar Matar ki Sabji | Punjabi Style Carrot Peas Dry Curry

easy and simply healthy side dish using red carrots, fresh green peas from Punjabi Cuisine



Winter season and that too red carrots !!!  What a marvelous combination. Although little summer vibes are here in my area, still the red carrots and even fresh green peas are plentifully available. So here is a healthy side dish as Gajar Matar ki Sabji or Punjabi style Carrot and Peas Dry curry.




The dish is quite simple and easy to make. The main ingredients are carrots, peas and to this I have added few potato cubes. I love to add in this sabji, so added but is optional. One can use either fresh or frozen green peas here. Particularly the red carrots used here attract me more even my both boys (husband and son 😉). So winter time means this dish is one of the regular kind of side dish for chapati at my place.




I have used few spice powders like coriander powder, garam masala powder, red chili powder, turmeric powder. I have skipped to add cumin powder this time as I was run out of that. But one can add. Along with paratha, poori, chapati or even with rice-dal combo this pairs very well. If winter time is gone, then the regular carrots can be used and it also makes a good taste. 

Why one should make this ?

  • Vegan as well as Gluten free dish
  • Perfect easy and simple dish during winter
  • Healthy side dish for chapati
  • For festive time, this is a perfect side dish as onion and garlic are not used
  • Low oil recipe

So do try this super simple, easy to make and with few ingredients dry sabji from Punjabi cuisine.


The event related to this post :








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 I simply love those, as winter veggies are still available at my place so picked Punjabi Gajar Matar Recipe and made some changes as per my preference.



: Recipe Card :



Gajar Matar ki Sabji | Punjabi Style Carrot Peas Dry Curry


Gajar Matar ki Sabji | Punjabi Style Carrot Peas Dry Curry
Author:
prep time: 10 Mcook time: 15 Mtotal time: 25 M
easy and simply healthy side dish using red carrots, fresh green peas from Punjabi Cuisine

ingredients:

  • Carrots (chopped into 1 inch cubes) 1 cup
  • Green pea (fresh / frozen) 1/2 cup
  • Potato (chopped into 1 inch cubes) (optional) 1/2 cup
  • Tomato (chopped) 1/2 cup
  • Ginger (grated) 1 tsp
  • Cumin seed 1 tsp
  • Red chili powder 1/4 tsp
  • Coriander powder 1/2 tbsp
  • Turmeric powder 1/2 tsp
  • Garam masala powder 1/2 tsp
  • Salt as needed
  • Oil 1 tsp
  • Coriander leaf (finely chopped) few

instructions:

How to cook Gajar Matar ki Sabji | Punjabi Style Carrot Peas Dry Curry

  1. Put oil in a pan and turn on heat.
  2. Add cumin seeds, grated ginger and fry for 1 minute or till splutter well.
  3. Then add chopped tomatoes and saute till get mushy.
  4. Next add carrot cubes, potato cubes, green peas and saute for few seconds.
  5. After that add turmeric powder, red chili powder, coriander powder, garam masala powder, salt and mix well.
  6. Sprinkle little water if the mixture seems dry overall.
  7. Cover the pan with a lid and allow to cook the veggies well, stirring in between (to avoid the sticking of veggies to the bottom of pan).
  8. Finally add all the chopped coriander leaves and mix well.
  9. Turn off heat and serve as a side dish with hot phulka or paratha !

NOTES:

I love to add potatoes here. But that is optional. Green chili also one can add to make the dish little more spicy.
No onion No garlic dish, Side dry sabji, Low oil recipe, Potato, Winter vegetable
Side dish, Carrot, Punjabi cuisine, Green peas, Vegan, Gluten free, Vegetarian Dish
Punjabi Cuisine
Did you make this recipe?
Tag @firsttimercook on instagram and hashtag it #firsttimercook





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 ...

Thursday, 27 February 2020

Rose Falooda

a popular Indian summer cold dessert which is a layer of milk, rose syrup, sabja seeds, falooda sev, toppings and ice-cream



Summer heat these days are almost started after stopping of the sudden rain in this spring time. Hot season means we always demand some cold kind of dishes which give refreshing and cool vibes to our mind. In addition to this Holi, the color of joy is also approaching. So here is a sweet, cold and deliciously yum dessert 'Rose Falooda'.

What is Falooda ?


    Falooda is a dessert which has its root from Iran (falooda is named as faloodeh there). Traditionally this is a layered dessert by using roohafza (rose syrup), falooda sev, sweet basil seeds (sabja seeds), chilled milk, ice cream and few toppings. Falooda sev, the vermicelli used here (authentic ones) is made from arrowroot / cornflour. And this dessert is always served in tall glasses so that the layering can easily visible and looks so so eye-catchy.





    Variation to the traditional Falooda :


      These days there are numerous variations to the basic falooda recipes. 
      • If the falooda sev prepared with corn flour is not available then the sevayian of wheat flour, sago etc can be opted. I have not used the falooda sev and instead of that I have used regular vermicelli or sevayian of wheat flour.
      • The flavors are being changed by using mango, strawberry, rabdi, chocolate etc in place of rose. 
      • To make this Vegan dessert, you may use plant based milks like almond milk and vegan ice cream as well.



        Pre-preparation for falooda :


          First the basil seeds are soaked in water to swell well. Then drain to discard excess water. The falooda sev / regular sevayian are cooked well in enough water. Then drain and put in a bowl of regular cold water to stop further cooking. Then again drain and keep aside to used in falooda. I have used regular sevayian. The milk (prefer to use full fat milk) is boiled and cooked till half generally. After that the milk is either simply allowed to cool completely or some flavorings are added and then allowed to cool. But here I have cooked the milk till the rabdi consistency is achieved, then cool that rabdi and keep aside to use in falooda. Ice-cream is as desired. Regular one is vanilla flavor or rose flavor ice-cream. But any other like mango, pistachio, strawberry etc can be used as per the falooda variation. For the toppings, one can choose chopped cherries, tutti frutti, chopped dry fruits, choco chips, sugar sprinklers etc.




          Assembling the falooda :


            The falooda is always served in tall glasses. So first I have put the rose syrup in the base of the glass. Then I have put soaked sabja seeds, followed by cooked vermicelli, rabdi, soaked sabja seeds (optional), rose ice-cream and finally the toppings (chopped dry fruits, choco-chips, sugar sprinklers). Also after that I have drizzled little more rose syrup on top and served the falooda immediately.

            Summer time and a glass full of this kind of deliciously cold dessert is a perfect combo. And for Holi celebration this is one of the best option to choose. Just prepare everything before hand, at the time of serving simply layer in serving glass and serve. This is super easy to make and assemble as well. Among all other summer drinks, this cold dessert has its own mark in most people to beat the heat. It is enjoyed by any age group means starting from kids too elder ones all thoroughly enjoy this. So do try this much popular Indian cold dessert surely !


            The event related to this post :




            Well this time our fortnight foodie group named as Healthy Wellthy Cuisines is decided to select 82th theme : 'Color Mania' and is suggested by Poonam. She is such a sweet blogger friend of mine, I mostly like her authentic Maharashtrian dishes with step by step clicks, do check her space. Well for the theme contribution, she suggested to make some colorful dishes as the celebration of color, HOLI is coming soon. So this Rose Falooda is for the theme contribution. Here are some similar recipes shared by our Healthy Wealthy Group members as Horiatiki Salad by Archana di, Beetroot Halwa by Poonam, 
            Strawberry Crush by Swaty.




            : Recipe Card :


            Rose Falooda


            Rose Falooda
            Author:
            prep time: 30 Mcook time: 10 Mtotal time: 40 M
            a popular Indian summer cold dessert which is a layer of milk, rose syrup, sabja seeds, falooda sev, toppings and ice-cream

            ingredients:

            • Roohafza (rose syrup) 1/2 cup
            • Sabja / basil seed 2 tbsp
            • Rose / vanilla icecream 4 scoop or more
            • Dryfruits (finely chopped) 2 tbsp
            • Sugar sprinkler 1 tsp
            • Chocochips 1 tbsp
            • Tutti frutti 1 tsp
            • Rabdi 1/2 cup
            • Vermicelli (regular / falooda sev) 1 cup
            • Water as needed

            instructions:

            How to cook Rose Falooda

            1. In a medium bowl soak sabja seeds with water for 10-15 minutes.
            2. Then drain the water through a strainer and keep aside all the sabja seeds.
            3. Next in a saucepan heat water and add the vermicelli to cook well.
            4. Drain through a strainer and then put all the cooked vermicelli in another bowl having either regular water or cold water for 1-2 minutes.
            5. Then drain and keep aside all the vermicelli / sevayian.
            6. Now take a serving glass (recommend to choose tall glass).
            7. Put 2 tbsp (vary as per choice) roohafza (rose syrup) first in the glass.
            8. Then put 2 tbsp soaked sabja seeds, followed by 3-4 tbsp cooked vermicelli / sevayian, 1/4 cup rabdi, 1 tbsp soaked sabja seeds (optional), 2 scoop of rose / vanilla ice-cream and finally the toppings (chopped dry fruits, choco chips, sugar sprinklers, tutti frutti etc).
            9. Drizzle little more rose syrup on top and serve the falooda immediately !

            NOTES:

            Toppings are variable, so choose as desired. I have used rabdi here. Some chilled milk can be used instead of this. Jelly can be added also. I have skipped that addition.
            Ice-cream, Holi cold dessert, Summer special, RAbdi, Rose falooda, Cold dessert,
            Dessert, Falooda, vegetarian, Holi dessert
            Indian
            Did you make this recipe?
            Tag @firsttimercook on instagram and hashtag it #firsttimercook




            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 ...

            Monday, 24 February 2020

            Green Peas Peel & Cauliflower Stem Fry

            make a super simple & easy side dish using peels of green pea pods & stems of cauliflower without throwing out



            Food waste is among the most significant social and environmental issues of our generation. Are you all aware of these things ? Yes, I know this is a very huge topic to handle these days, but still we can start and small small efforts can add up to something really big. Isn't it ? We can reduce the food waste by using up every single part of the fruits and veggies we buy. Basically we throw away lots of parts of veggies and even of fruits just after taking out the flesh part. We can use the stalk, stem, peels, seeds of vegetables, fruit rinds etc to make a varieties of dishes which one can't even imagine. 





            Today's post is similar to the above discussion. I have here come up with a dish as Green Pea Peel & Cauliflower Stem FryThe peels of green peas and the stems of the cauliflowers (which we generally throw away) are used here to make this super simple side dish. The dish is also completely vegan & gluten free. The stem part of the cauliflower one can easily chopped. But taking out the peel of the green peas is bit tricky kind. Do follow below steps 👇👇


            How easily one can take out the peels from the green peas ?


            First of all to make this dish one has to choose the fresh and farm green pea pod. Then wash the green pea pods. Take out the peas from the pods in a bowl and keep aside. Now separate the pod into two halves lengthwise. Hold half part of the pod lengthwise in such a way that the inner side of the pod'll be facing you. Gently break a little portion from tip towards you and pull it down. A thin tough membrane'll come out. If it breaks in the middle, then try the same method from tip of the other end. Discard those tough inner membranes. Collect all the peels and cut into halves. Keep aside to use in the dish.

            Ingredients used to make the dish :


            The star ingredients here are the peels of the green pea pods and the stems of the cauliflowers. Rest vegetables I have used as few cauliflower florets (small sized), onion, green peas, spring onion. For the tempering part only cumin seeds are used. One can add some spice powders also to make this dish, but I usually don't do. Green chili also I have not used here, but that can be added to give some spiciness. Onions can be skipped to make it purely no-onion-no-garlic dish as well.





            The whole method of preparation is quite simple and easy. To the tempering, all the veggies are added followed by salt and turmeric powder. Then everything is allowed to cook till well done. That's it. The dish will be ready with few minutes. The awesome and flavorful taste of this quick dish'll never let you to throw away the pea pods after taking out the peas from the pods and also the stems of the cauliflowers. With either hot phulka / roti / paratha or even with rice-dal combo this is a best side dish to enjoy the simple meal. Only the trick is how carefully one can peel the pods, else the dish is ready to make using few ingredients. So do try ! 

            The event related to this post :





            Monday is here again and this time the Foodie Monday Blog Hop team has decided the 235th theme as 'Best From Waste' which is suggested by Archana di. I simply love her simplicity and one thing I can say that she has a huge collection of Goan cuisine. And if you are fond of that cuisine just check her space. Well coming back to the theme, she suggested to make some dishes using those parts of vegetables or fruits which we generally throw out. So I chose to make a dish using the peels of green peas pods and stem of cauliflower as Green Peas Peel & Cauliflower Stem Fry.





            : Recipe Card :



            Green Peas Peel & Cauliflower Stem Fry


            Green Peas Peel & Cauliflower Stem Fry
            Author:
            prep time: 20 Mcook time: 10 Mtotal time: 30 M
            make a super simple & easy side dish using peels of green pea pods & stems of cauliflower without throwing out

            ingredients:

            • Green pea peel 1.5 cup
            • Cauliflower stem (chopped into 2 inch lengthwise) 1 cup
            • Cauliflower floret 1/2 cup
            • Spring onion (cut into 2 inch) 1/2 cup
            • Green pea 1/2 cup
            • Onion (finely sliced) (medium) 1 no.
            • Turmeric powder 1/2 tsp
            • Salt as needed
            • Oil as needed

            instructions:

            How to cook Green Peas Peel & Cauliflower Stem Fry

            1. In a pan heat oil.
            2. Add cumin seeds and allow to splutter.
            3. Add sliced onions and fry for few seconds.
            4. Next add chopped cauliflower stem first, fry for 1 minute.
            5. Add cauliflower, green peas, green pea peels and mix everything.
            6. Fry for 1-2 minutes.
            7. Then add salt, turmeric powder and mix well.
            8. Cover and allow to cook well.
            9. After that add all the green onions and again give a nice mix.
            10. Cover for 1 minute more.
            11. Take out the cover and fry for 2-3 minutes more to completely dry all the moisture from the pan stirring in between.
            12. Turn off heat and serve as a side dish with hot phulka or paratha or even with rice-dal combo.

            NOTES:

            Few green chilies can be added if some spiciness is desired. I generally don't add any other spice powders. But if you want you can add some cumin, coriander powder to this. Some other veggies also one can add here. I have picked some winter fresh veggies as the season is still going on somehow.
            spring onion, green pea, cauliflower, vegan side dish, winter vegetables
            Green pea pod peel, Cauliflower stem, VEgetarian dish, side dish, vegan , gluten free,
            Indian Cuisine
            Did you make this recipe?
            Tag @firsttimercook on instagram and hashtag it #firsttimercook




            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 ...