28 November 2020

Beetroot, Carrot Soup (VEGAN & GLUTEN FREE)

     

a hearty and pretty color soup with all the goodness from beetroot and carrot






Winter is on full phase these days, so we all can think about all things those are warm and comforting. And when it is about comfort during the winters, there is absolutely nothing like having a steaming bowl of soup. It can be indulgent as well as healthy with flavors and textures that make it a great comfort food. During the winter, soup is an ideal way to boost our health as it is packed with veggies, easy to follow and budget-friendly to prepare too. So just forget about boring tinned soups and prepare the soup at home for ultimate flavor and comfort that will add some excitement to those dull winter days. These are a whole meal in itself depending upon the ingredients used. Just add as much or as little according to own needs and then one can have a quick meal or a snack all ready to be savored.


Beetroot & Carrot Soup !!


This is a delicious soup made using two root vegetables Carrot and Beetroot. As the winter is here, so nothing beats the seasonal vegetable like beetroot, carrot ! The goodness of beetroot and carrot are loaded in this soup. While Beetroots are rich in nutrients like calcium, iron, fiber, anti-oxidants; carrots are an excellent source of vitamin A. So this soup is an excellent choice for children as it benefits their vision, skin and immune system. In addition to this, the soup also has a bright color and thus making it very attractive. Completely vegan and gluten free also it is.





What are the steps to make this hearty and pretty color soup ?


First in a pressure cooker, oil is heated. The grated ginger is added and sauted a bit (keeping an eye on it not to burn). Then the chopped beetroot & carrots, green chilies are added and sauted for 3-4 minutes. After that 1 cup of water is added along with salt and pressure cooked till the vegetables are well done. 

When it cools down, a puree is prepared in a blender jar. To get rid of any chunks, one can here strain the puree if desired. The puree is then put in a pan and the consistency is adjusted by adding water. The seasoning is balanced and again allowed to get a quick boil. It is all done by now to serve !




Dietary note :


    ✔ Vegan
    ✔ Warm soup
    ✔ Gluten free
    ✔ Simple and easy to make
    ✔ Without onion and garlic
    ✔ Low oil recipe


    Serving suggestion -


    This soup not only soothe our soul but also are extremely healthy for the body. This is super easy to prepare ! So whether looking for a light and easy comfort meal in the chilly winter, a bowl of this type of soup can always come handy. Sometimes I have this beetroot soup as it is and on the other moment, I love to add some croutons. For any chilly winter celebration time, this soup using carrot and beetroot acts as a great option too with its pretty color. So do try out soon this easy and quick appetizer to get comfort in the winter chill. 


    Let’s go through how to make "Beetroot & Carrot Soup" at home 👇


      The event related to this post :







      Well this time our fortnight foodie group named as Healthy Wellthy Cuisines is decided to select 97th theme : 'Winter Warmers' suggested by Swaty. he is a wonderful co-blogger and I simply like her posts with all the details mentioned. Check her Apple Rasam, just love that. For the theme, she wanted to make some hot or warm soup by us which we usually relish during winter days. So I have come up with this 'Beetroot & Carrot Soup' and contributed for the theme.





      And, yes !!!

      If you like the recipe shared here and give a try at your place then do share in INSTAGRAM by tagging #firsttimercook. I would be so happy to see and surely share in my INSTA stories 😊😊



      : Recipe Card :


      Beetroot, Carrot Soup (VEGAN & GLUTEN FREE)
      Author
      Sasmita
      Prep time
      10 Min
      Cook time
      30 Min
      Total time
      40 Min
      Print

      Beetroot, Carrot Soup (VEGAN & GLUTEN FREE)

      a hearty colorful soup with all the goodness from beetroot and carrot

      Ingredients

      • Beetroot (roughly chopped) 1.5 cup
      • Carrot (roughly chopped) 1 cup
      • Green chili 2-3 no.
      • Ginger (grated) 1 tsp
      • Mixed herb 1/2 tsp
      • Oil 1/2 tsp
      • Salt as needed
      • Water as needed

      Instructions

      1. Heat oil in a pressure cook.
      2. Add grated ginger and sauté a bit (keeping an eye on it not to burn).
      3. Next add chopped beetroot & carrots, green chili and sauté for 3-4 minutes.
      4. Add 1 cup water along with salt and pressure cook till the vegetables are well done.
      5. Turn off heat and allow to cool down completely.
      6. Make a puree of this in a blender jar and strain to get rid of any chunks, if desired.
      7. Put this puree in a pan and adjust the consistency by adding water.
      8. Add mixed herbs and also add salt if required.
      9. Give a mix and allow to get a quick boil.
      10. Serve immediately as it is or with some croutons !

      Notes:

      Adjust the consistency of the soup as desired.

      Add more or less green chili according to the spiciness required in the soup.

      Beetroot, carrot, Healthy soup, Warm soup, Winter soup, Vegetarian soup, Without onion & garlic,
      Soup, Vegetarian, Vegan, Gluten free, Low oil recipe, Beetroot and carrot soup
      International
      Did you make this recipe?
      Tag @firsttimercook on instagram and hashtag it #firsttimercook







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      27 November 2020

      Kaitha Chutney

                

      an easy peasy vegan chutney using the kaitha / monkey apple and a handful of basic ingredients




      Kaitha !!!


      Kaitha is known as Kapitha in Ayurveda. This is almost like a medicinal tree with most of its parts like leaves, bark, fruit in both stage ripe and unripe, gum etc. used for medicinal purpose. The fruit of this tree is round to oval in shape with a hard grayish-white thick outer surface. A fully ripe kaitha has a light brown to a toffee brown color pulp with many no of small white seeds scattered through it. It is also know as Monkey Apple and is often confused with Bael / Wood Apple.

      The unripe fruit is used as a remedy to treat diarrhea and dysentery and the ripe ones are used in the treatment of hiccups and throat problems according to Ayurveda. The unripe stage of the fruit is sour in taste where as the ripe kaitha has sweet as well as sour taste.

      The fruit is eaten either simply as it is after taking out the pulp, blended into any drinks or even well-preserved as jam. Today's post is a chutney recipe using the ripe kaitha as Kaitha Chutney.




      Ingredients of this chutney -


      This incredibly simple yet tempting chutney contains just a handful of basic ingredients.

      • Kaitha - always pick some well ripe kaitha to make this chutney.
      • Jaggery - this is the sweetener in the chutney, so adjust accordingly.
      • Cumin seed - some raw cumin seeds are roughly crushed in mortar pestle and used.
      • Green chili - for more / less spiciness in the chutney adjust this ingredient. Instead of it some red chili powder can be added too.
      • Salt - add to adjust the overall taste of the chutney.




      What are the steps to follow ?


      First step here is to break the kaitha and take out the pulp from it. The pulp is then collected in a bowl. Into that some roughly crushed cumin seeds are added along with grated jaggery, finely chopped green chilies and salt. Everything is well mixed to a coarse paste. One can simply grind this to a smooth paste too if desired. We like the coarse texture so, just mix well in a bowl. That's it, the chutney is ready to serve !


      Dietary note :


        ✔ Gluten free
        ✔ Vegan
        ✔ No-cook recipe
        ✔ Festival friendly
        ✔ No oil dish
        ✔ Without onion & garlic



        Can this chutney be stored to use later ?


          yes, this can be stored up to 1 week. Simply keep in an air-tight container and store in refrigerator. At the time of need, take out from the refrigerator and have !


          Serving suggestion -


            Some sweetness along with a spice factor create an addictive dip that can be eaten in many ways. In a rice-dal combo this can be used as a perfect accompaniment. I love to have with some left over roti too 😉 or sometimes I just lick it simply as it is😋. 

            This chutney does not require any expert technique, just mix everything and it is done. So why are you waiting for ? go ahead and make this easy peasy chutney using the kaitha .




            And, yes !!!

            If you like the recipe shared here and give a try at your place then do share in INSTAGRAM by tagging #firsttimercook. I would be so happy to see and surely share in my INSTA stories 😊😊


            Now let’s go through how to make "Kaitha Chutney" at home 👇


            : Recipe Card :


            Kaitha Chutney
            Author
            Sasmita
            Prep time
            10 Min
            Total time
            10 Min
            Print

            Kaitha Chutney

            an easy peasy vegan chutney using the kaitha / monkey apple and a handful of basic ingredients

            Ingredients

            • Kaitha 2 no.
            • Jaggery 3-4 tbsp
            • Cumin seed 1/2 tsp
            • Green chili (finely chopped) 2-3 no.
            • Salt

            Instructions

            1. Break the kaitha and collect the pulps in a bowl.
            2. Roughly crush the cumin seeds in mortar pestle and add into the bowl.
            3. Next add grated jaggery, finely chopped green chilies, salt.
            4. Mix everything to a coarse paste.
            5. Keep in an air-tight container and serve as needed !

            Notes:

            Some finely chopped coriander leaves can be added too.

            Adjust the spiciness, sweetness in the chutney as desired.

            If you dont like the coarse texture in the chutney, then simply grind to a smooth paste.

            Instead of green chili, some red chili powder can be added too.

            Vegetarian, Egg free, chutney, Indian dip, kaitha, monkey apple, jaggery,
            vegan, gluten free, no oil recipe, no cook recipe, without onion and garlic,
            Indian
            Did you make this recipe?
            Tag @firsttimercook on instagram and hashtag it #firsttimercook






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            23 November 2020

            Bhendi Besara | Lady Finger in Mustard Paste

                     

            a sour and spicy side dish using lady finger aka bhendi in mustard paste from Odia cuisine






            Besara is one of the typical odia dish. Basically the word 'besara' is referred to a 'masala paste of mustard seeds'. This is a common dish in odia households using mustard paste. Using any vegetables, we can make besara 😉

            For besara, mustad seeds are first soaked in water along with some garlic cloves, whole red chili and few cumin seeds too. Then a paste is prepared using silbata (Sila in odia) which is the the authentic way of making the paste. But in these modern days we all are making the paste in grinder. And yes, in any besara recipe Mustard oil is the must-to-be used. The pungent smell of this oil surely enhances the overall flavor of the dish. No other oil is recommended here.


            Well, today's besara recipe is using bhendi / bhindi / okra / lady finger as Bhendi Besara.


            Ingredients of this bhendi besara -


            Lady finger (okra / bhindi / bhendi)
            Potato 
            Tomato
            Onion
            Garlic clove
            Mustard seed
            Cumin seed
            Whole red chili
            Turmeric powder
            Mustard oil
            Dry mango (ambula)
            Vadi (sundried lentil dumpling)
            Salt
            Water





            Dietary note :


              ✔ Vegan
              Side dish
              ✔ Vegan
              ✔ Odia cuisine


              Steps to make this Bhendi Besara -


              Make the mustard paste (besara)-

              In a bowl soak 2 tbsp mustard seeds, garlic cloves, dry chili and 1 tsp cumin seeds in half a cup of water for at least 15 mins. 
              Then in a blender jar make a paste of all the soaked mustard seeds, garlic cloves, dry chilies and cumin seeds by adding a little water. 
              Besara masala is ready to use, keep aside.

              Make the curry -

              After that make a fine paste of onion and 1/2 of the tomato and keep aside. Next 1-2 tbsp of mustard oil is heated in a pan.
              All the bhendi are fried till turns light golden in color. After that, similarly all the potato wedges are fried a bit. 

              Next in the same pan, rest amount of mustard oil is added. When oil is hot, the vadis are fried till light brown in color and kept aside. Then 1/2 tsp cumin seeds and 1/2 tsp mustard seeds are added and allow to splutter. After that the onion-tomato paste is added and sautéed for 2-3 minutes. Next turmeric powder is mixed and sautéed for 1 minute more. After that, all the fried bhendi and potato wedges are mixed gently, else the fried okras might break.

              Next the mustard paste is added along with tomato wedges. 1 cup of water (adjust as per the consistency desired in the dish) is poured and stirred gently. Everything is allowed to cook over low heat till potato wedges are all done. The ambula pieces (dry mango slices) are added and mixed by a quick stir. After cooking for 1 minute more, heat is turned off. The fried vadis are just roughly crushed and sprinkled on top. The bhendi besara is now ready to serve !


                The event related to this post :






                Monday is here again and thFoodie Monday Blog Hop team has decided the 273th theme as 'Family Favoritewhich is suggested by Priya. Her blog is full of traditional South Indian recipes as well as recipe from around the globe. Check her space, I love the Coffee flavored Coconut burfi.  Well for the theme, here I am with my family 'smost demanded odia vegetarian dish Bhendi Besara and contributed for the theme.





                And, yes !!!

                If you like the recipe shared here and give a try at your place then do share in INSTAGRAM by tagging #firsttimercook. I would be so happy to see and surely share in my INSTA stories 😊😊

                Now let’s go through how to make "Bhendi Besara" at home 👇


                : Recipe Card :


                Bhendi Besara | Lady Finger in Mustard Paste
                Author
                Sasmita
                Prep time
                20 Min
                Cook time
                30 Min
                Total time
                50 Min
                Print

                Bhendi Besara | Lady Finger in Mustard Paste

                Sour and spicy side dish using lady finger aka bhendi in mustard paste from Odia cuisine

                Ingredients

                • Lady finger (okra / bhindi / bhendi) (2 inch size) 1.5 cup
                • Potato (wedges) 1/2 cup
                • Tomato (large) 1 no.
                • Onion (medium) (finely chopped) 1 no.
                • Garlic clove 5-6 no.
                • Mustard seed 2 tbsp + 1/2 tsp
                • Cumin seed 1 tsp + 1/2 tsp
                • Whole red chili 2-3 no.
                • Turmeric powder 1/2 tsp
                • Mustard oil 2-3 tbsp
                • Dry mango (ambula) 1-2 no.
                • Vadi (sundried lentil dumpling) few
                • Salt as needed
                • Water as needed

                Instructions

                1. First soak 2 tbsp mustard seeds, garlic cloves, dry chili and 1 tsp cumin seeds in half a cup of water for at least 15 minutes.
                2. Then in a blender jar make a paste of all the soaked mustard seeds, garlic cloves, dry chilies and cumin seeds by adding a little water. Keep aside.
                3. Also make a fine paste of onion and 1/2 of the tomato.
                4. Cut the rest 1/2 part of tomato into wedges and keep aside.
                5. Next heat 1-2 tbsp of mustard oil in a pan.
                6. Add all the bhendi and fry till turns light golden in color.
                7. Strain and transfer to a plate.
                8. After that, add the potato wedges and fry a bit. Transfer to the plate.
                9. Into the pan, add remaining mustard oil.
                10. When oil is hot, fry the vadis and keep aside.
                11. Next add 1/2 tsp cumin seeds and 1/2 tsp mustard seeds.
                12. After the seeds start to splutter, add the onion-tomato paste.
                13. Sauté for 2-3 minutes.
                14. Add turmeric powder and mix well.
                15. Sauté for 1 minute more and then add all the fried bhendi and potato wedges.
                16. Gently mix everything, else the fried okras might break.
                17. Next add the mustard paste and the tomato wedges.
                18. Pour 1 cup of water (adjust as per the consistency desired in the dish).
                19. Stir gently and allow to cook over low heat till potato wedges are all done.
                20. Add the ambula pieces (dry mango slices) and give a quick stir.
                21. Cook for 1 minute more and turn off heat.
                22. Roughly break the vadis and sprinkle on top.
                23. Serve hot with steamed rice-dal combo !

                Notes:

                Adjust the spiciness as desired.

                The sourness in the dish is usually due to the dry mango slices aka AMBULA. In addition to that, we love the sourness from tomato, so I always add few tomato wedges. But this is optional.

                Addition of potato wedges is optional too. 

                Without breaking the vadis, one can directly add to the curry. We love the crunchiness, so prefer to add at the end. Else one can add just before turning off the heat, so that vadis can soak the gravy a bit.

                Bhindi, Bhendi, Okra, Bhendi besara, mustard paste, mustard oil, ambula, dried mango, side dish
                Vegetarian, side dish, Lady finger, Odia Besara, vegan, gluten free
                Odia
                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 😊


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                Continue Reading ...