29 May 2020

Mango-Pineapple Sorbet (without sweetener & Ice-Cream Maker)

only 2 ingredients Sorbet without using any sweetener and ice-cream maker.


Sorbet !


Sorbet is a sweet frozen treat. Unlike ice cream or gelato, it doesn't contain milk or cream. Still it has a deliciously creamy texture if prepared perfectly. Sorbets are really easy to make at home and one cant even believe that without any ice cream maker also sorbet can be prepared. Just some frozen fruits are pureed along with sugar and water. One can also add some other flavorings like chocolate or wines to enhance the flavor the sorbet. 





Today's post is a sorbet using two tropical fruits : mango and pineapple as Mango Pineapple Sorbet. This sorbet is prepared without using any ice cream maker. And that too no sweetener is added and it is dairy free too. Doesn't it sound so delicious ! Super simple and that too using only 2 ingredients, who can deny to have :)






Now let’s go through how to make "Mango-Pineapple Sorbet (without sweetener & Ice-Cream Maker)" at home 👇



The event related to this post :






Well this time our fortnight foodie group named as Healthy Wellthy Cuisines is decided to select 87th theme : 'Cool Dessert' and is suggested by Vanitha di. She shares amazing recipes which are vegetarian and I love her baked dishes mostly, do check her spaceWell coming back to theme, she suggested to make any cold desserts as the summer is here, So I have come up with this Mango-Pineapple Sorbet.  Here are some similar recipes shared by our Healthy Wealthy Group memberCarrot Kheer by Preethi di, Mango Phirni by Vanitha di, Basundi by Narmadha, Mint Rasgulla by Sujatha, Mango Panna Cotta by Jayashree.
.





: Recipe Card :

Mango-Pineapple Sorbet (without sweetener & Ice-Cream Maker)


Mango-Pineapple Sorbet (without sweetener & Ice-Cream Maker)
Author:
Prep time: 5 MBlend time: 10 MFreeze time: 4 HTotal time: 15 M
only 2 ingredients Sorbet prepared from mango and pineapple without using any sweetener and ice-cream maker.

Ingredients:

  • Mango (ripe) 2 no.
  • Pineapple (ripe) 1 no.
  • Water (warm) (optional) 1/4 cup

Instructions:

  1. Peel and dice both the fruits, mango & pineapple.
  2. Lay all the dices over a plate and freeze until completely solid (preferably overnight).
  3. Then transfer the frozen dices into a food processor in batches and blend until smooth.
  4. Few splash of warm water can be added while blending.
  5. Transfer to an air-tight container and keep in freezer until serve.
  6. Serve immediately for a softer texture, else serve after 3-4 hours of freezing to get a firm texture !

Notes:

Always pick ripe and sweet mango as well as pineapple, else extra sweetener has to be added. Warm water is optional. Add if it becomes difficult while blending. I have not added any water actually. Preferably use a heavy duty blender to blend easily. This can be kept fresh for 3-4 days in freezer.
No sweetener, No ice cream maker, 2 ingredients, Cold dessert
Dessert, Sorbet, Mango pineapple sorbet, Vegan, Gluten free
International
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25 May 2020

Lemon Iced Tea with Fresh Mint Leaves (Vegan & Non-Alcoholic)

a cold refreshing drink with lemon tea and mint flavors to stay hydrated this summer




Summer season is here and it is the time to prepare some chilled beverages. Staying hydrated is the most important factor to keep going in this sweltering heat and maintain a good health. Our body tends to lose water at a faster pace due to excessive sweating. While water is the utmost important drink to quench thirst, one can try some other summery beverages that not only satisfy the thirst but also keep our body cool. Do check such type of refreshing summer beverages which I have already shared :

  1. Namkin Sattu Sharbat | Sattu ka Ghol | Savory Gram-flour Quencher , 
  2. Virgin Jamun Margarita | Virgin Black Plum Margarita , 
  3. Ragi Malt (salty version) , 
  4. Orange Lemonade with Basil Seeds (Non-alcoholic)  , 
  5. Lassi (Bael Lassi , Chocolate Lassi , Kiwi Pistachio Lassi | Kiwi Pistachio Yogurt Smoothie , Kesar Badam Lassi | Saffron-Almond Yogurt Drink (sugar free) , Salted Mint Lassi | Namkeen Lassi   
  6. Virgin Mojito Honito
  7. Virgin Green Appletini | Non-alcoholic Green Apple Martini , 
  8. Virgin Rooh Afza Sangria ,
  9. Virgin Lichi Mojito / Lichi Lemonade ,   
  10. Virgin Grilled Pineapple Mojito ,   
  11. Minty Pomegranate Spritzer ,
  12. Virgin Blueberry Lemonade ,
  13. Aam Panna / Raw Mango Drink (VEGAN & GLUTEN FREE)    



    Today is also another cold beverage here as Lemon Iced Tea with Fresh Mint Leaves. Lemon, the magical kitchen ingredient is used in this iced tea along with some freshly plucked mint leaves. Well, there are tons of different ways to make iced tea from using cold brew tea bags or loose tea leaves, setting it out in the sun for sun tea or pouring hot water over the tea bags etc. I always prefer using the hot water method because it is quick and efficient too 😉. If you like iced tea recipes, then here are some from this blog which one may make during this hot summer :


    Ingredients of this Lemon based iced tea :

    • Black tea powder - I have used regular tea powder here to make this iced tea. Some tea bags can be used instead.
    • Sugar - This is the sweetener here. I have used this to keep the beverage completely VEGAN. One can use some other sweetener like honey, maple syrup here. If using honey, then add along with lemon juice.
    • Lemon juice - I have added 2.5-3 tbsp here, that quantity is variable as per taste.
    • Mint leaf - This adds an amazing fresh flavor to the beverage.
    • Lemon slice - This is just for garnishing either put into the glass along with ice cubes or simply place in the edges of the serving glass.
    • Ice cube - This is added to make the iced tea more cold. And yes, do prefer to add ice cube just while serving, else it will reduce the tea flavor in the iced tea by the time when starts to melt.
    • Water - It is needed to make the tea. Always add little more as per the need, that means if preparing for 1 cup then take water 1.5 cup to make the iced tea.






    Preparation in details :


    Iced tea one can make in a variety of method. I mostly prepare using hot water method which is quite easy and quick too. First the water is boiled in a saucepan and kept aside. Then black tea powder and sugar are added and mixed well till sugar melts. The pan is covered and allowed to steep for 4-5 minutes. After that the freshly squeezed lemon juice is added and stirred well. The whole mixture is allowed to cool down completely and then strained to a pitcher which is stored in refrigerator to chill finally. Just at the time of serving, some mint leaves are put into the serving glass and muddled using a muddler or using a rolling pin first. Then few ice cubes are added and finally the chilled lemon tea is poured in the glass. The iced tea is served immediately then garnished with some lemon slices.

    The whole preparation is super simple and easy too. Only time taking is the chilling part in refrigerator. Any age group will surely enjoy this lemon iced tea to get refreshed in this scorching heat. I can have 2-3 glass of this iced tea in a day. One can also make this ahead and keep in refrigerator till the time of serving. So do make this chilled Lemon Iced Tea with fresh mint !


    The event related to this post :





    Monday is here again and thFoodie Monday Blog Hop team has decided the 248th theme as 'Lemon Love' which is suggested by Waagmi this time. Have you checked her space, she has the trick to get the perfect clicks always, I am in love with her recent post katori chaat. Check out ! Well, for the theme we all have to make any dish using lemon, as the summer is here so I have prepared this Lemon Iced Tea with Fresh Mint Leaves & contributed for the theme.



    Now let’s go through how to make "Lemon Iced Tea with Fresh Mint Leaves (Vegan)" at home 👇


    Video procedure of this "Lemon Iced Tea" :






    : Recipe Card :


    Lemon Iced Tea with Fresh Mint Leaves (Vegan)


    Lemon Iced Tea with Fresh Mint Leaves (Vegan)
    Author:
    Prep time: 5 MCook time: 5 MTotal time: 10 M
    a cold refreshing drink with lemon tea and mint flavors to stay hydrated this summer

    Ingredients:

    • Black tea powder 2 tsp
    • Sugar 1/3 cup
    • Lemon juice 2.5-3 tbsp
    • Mint leaf few
    • Lemon slice for garnishing
    • Ice cubes as needed
    • Water 3 cup

    Instructions:

    1. Heat water in a saucepan.
    2. When it comes to boil, turn off heat.
    3. Add black tea powder, sugar and mix well.
    4. Cover the pan and allow to steep for 4-5 minutes.
    5. Then add freshly squeezed lemon juice and stir well.
    6. Allow to cool down completely and then strain to a pitcher.
    7. Keep in refrigerator to chill.
    8. At the time of serving, take out the pitcher from the refrigerator.
    9. Choose any serving glass and put some mint leaves (3-4 no.) into the glass.
    10. Muddle using a muddler or using a rolling pin.
    11. Then put few ice cubes and pour the lemon tea in the glass.
    12. Garnish with some lemon slice and serve immediately !

    Notes:

    Instead of sugar, some other sweetener like honey, maple syrup can be opted. Black tea bags can be used here in place of black tea powder. Steep the tea for more or less time as per the strong lemon tea desired.
    Vegan beverage, Cold beverage, mint leaves, Iced Tea, lemon iced tea with mint, gluten free
    Vegan, Beverage, Summer Drink, Lemon Iced Tea
    International
    Did you make this recipe?
    Tag @firsttimercook on instagram and hashtag it #firsttimercook






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    Homemade Ragi Flour (Sprouted Finger Millet Flour)

    a healthy flour prepared at home using sprouted finger millet (ragi / nachni)

    What is Ragi (finger millet) ?


    Ragi is a wonder ancient grain and known as finger millet or red millet. It has some other names as well in various part of India like Mandia (in odia), mandua (in hindi), nachni (in marathi) etc. It is in fact the staple diet in many villages across South India particularly. This small reddish colored round grain has a most important feature and that it is gluten free and a great source of calcium, so it is a good choice for people who are gluten and lactose intolerant. With its low glycemic index, it does not cause sharp spike in blood sugar levels and that is why a good choice for diabetics as well. Like these and some more health benefits (few listed below) this millet grain is becoming a Super Food in current days and people are preferring this in place of wheat.

    Health benefits of this millet :

    • Rich source of fiber, protein and low fat content 
    • Reduces appetite due to the presence of an amino acid (tryptophan)
    • Gluten free
    • Used often without polished, so it retains all its nutrients
    • Stabilizes blood sugar levels
    • Good source of iron, calcium
    • Must to be included if focusing to lose weight
    • Helps to lower anxiety and stress levels
    • High anti-cancer potential and lots more.


    Sprouted Finger Millet Flour

    Culinary uses of this finger millet :


    Ragi, the super grain is being fast-forgotten to be included in most of our daily diet. Still, this humble millet has its wonderful role in the culinary world. One can use this in a lovely way in many innovative dishes which are perfect for breakfasts, snacks or even for main course spread. Starting from rotis (flat breads), idli, vada, pakora, pudding, dosa, papads, mudde, soup, porridge to baked dishes like cookies, cakes and lots more it can be used without any difference.

    Some recipes using RAGI from this blog, you may check below :



    But in most dishes ragi is used in powdered form. And today here I have come up with how to make ragi flour at home from the ragi grain :)

    How to make ragi flour from the grain ?


    There are two ways one can make powder from the ragi grain.
    1. Directly from the ragi grain (easy one)
    2. After sprouting the ragi grain (needs lots of time and patience)

    First method is simple and quick as well. Directly wash and clean the grains and then dry roast and finally grind to get a fine powder.

    Second method is much time taking as one has to wait to get well sprouted grains. Then the process is same as above one.

    But this process is highly recommend if preparing for babies, toddlers.



    Why the sprouting part is needed ?


    • Vitamin C increases iron absorption. By sprouting the grain develops vitamin C, so that the iron in ragi becomes more bioavailable when consumed as sprouted ragi flour. 
    • Also the outer surface of the grain is little hard for digestion. So by sprouting, it becomes easier to digest as well as more nutritious.
    As the homemade powder is always good and preservatives free, so one should make ragi powder at home and that too by sprouting. 

    Usually the ragi grains don't sprout big like moong or any other lentils. Tiny sprouts are most common, still one can keep the grains to sprout bit long (around 1/2 - 1 inch).

    Process to make ragi flour from the sprouted ragi :


    In a bowl, first the ragi grains are washed and cleaned in enough regular water by rubbing with hands till all the muds and dust particles are removed and the water seems clear after rubbing. Then the ragi grain is soaked with water for overnight by slightly covering the bowl. Next day, simply the water is drained completely and the grains are transferred to a muslin cloth or cheese cloth, tied and kept in a bowl to sprout well (takes around 12-14 hours, even more depending upon the climate).

    By that time, many tiny sprouts appears and one can also keep for long time to get sprouts like bit large (approximately 1/2 - 1 inch). Next all the sprouted ragi grains are spread in a large plate and allowed to dry either keeping under fan or in sunlight until completely dry. Finally these are dry roasted in a pan (for 4-5 minutes over low-medium heat) till nice aroma comes out and grains become crunchy. Next all are allowed to cool down completely. At last the grains are grounded in a grinder jar in batches and sieve to get fine smooth powder. If the ragi grains are in huge quantity, then one can send to mill for powder. Some also prefer to make the powder with some tiny bits, so grind as per choice (for babies, the powder should be fine smooth kind).

    Simply make in a huge quantity and keep in an air-tight container to use later this homemade sprouted ragi flour. 

    : Recipe Card :

    Homemade Ragi Flour (Sprouted Finger Millet Flour)

    Homemade Ragi Flour (Sprouted Finger Millet Flour)
    Author: sasmita
    Prep time: 36 hourCook time: 10 MTotal time: 36 H & 10 M
    a healthy flour prepared at home using sprouted finger millet (ragi / nachni)

    Ingredients:

    • Ragi grain   2 cup
    • Water as needed

    Instructions:

    1. In a bowl take all the ragi rains (finger millets) and enough regular water.
    2. Rub the grains very well with hands as it has lots of mud and dust particles.
    3. Drain the water and again rub the grains with enough water.
    4. Repeat the process (2-3 times) till there is no dirt and the water seems clear after rubbing.
    5. Next soak the cleaned ragi grains with water for overnight by slightly covering the bowl.
    6. Next day, simply drain the water completely.
    7. Transfer the soaked ragi grains onto a colander lined with a muslin cloth or cheese cloth.
    8. Make a tie by bringing together all the edges of the cloth.
    9. Place in a bowl and keep in a slightly darker place to sprout well (takes around 12-14 hours, even more depending upon the climate).
    10. By that time, many tiny sprouts are appeared and one can also keep for long time to get sprouts like bit large (approximately 1 inch).
    11. Then transfer to a plate and spread well.
    12. Allow to dry either keeping under fan or in sunlight until completely dry.
    13. After that heat a pan and dry roast the ragi grains in batches (for 4-5 minutes over low-medium heat) till nice aroma comes out and grains become crunchy.
    14. Transfer to a plate and allow to cool down.
    15. In a grinder jar, grind the grains to fine smooth powder in batches.
    16. Sieve the powder to a bowl and again grind if some coarse grains are still there.
    17. Keep all the powders in an air-tight container to use later !

    Notes:

    Instead of grinding at home, one can send the roasted ragi grains to a mill for making powder. I will recommend this if there is huge amount of ragi grains, else do make at home using grinder jar.
    Nachni, Mandia, Mandua, Homemade Flour, Gluten free,
    Homemade, Ragi flour, Finger Millet Flour, Gluten free flour
    Indian
    Did you make this recipe?
    Tag @firsttimercook on instagram and hashtag it #firsttimercook



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    Sprouted Finger Millet Flour

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